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"disqusTitle": "Longitude: Downtown Oakland’s New Tiki Bar",
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"content": "\u003cfigure id=\"attachment_86899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar2-1000.jpg\" alt=\"The bar at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>Suzanne Long, former cocktail maestra at \u003ca href=\"http://www.forbiddenislandalameda.com/\" target=\"_blank\">Forbidden Island\u003c/a>, has opened \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a>, which feels like your very own Polynesian living room, with fabulous drinks.\u003c/p>\n\u003cp>As a daily wine drinker, I don’t often foray into the world of rum. But when I see a list that runs several pages, and encompasses imports from Antigua to Guyana, and on to India, I don’t need much convincing. \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a> has opened in downtown Oakland to throngs of thirsty urbanites, longing for a tropical escape and a cool, refreshing beverage to transition from day to evening. They’ve found the ideal spot.\u003c/p>\n\u003cp>When Susanne Long, who cut her chops at the ever-popular Forbidden Island, learned that Disco Volante was shuttering, she made her move and set up shop. While the food menu is up a notch from places like Trader Vic’s, to be sure, the focus here is on the rums, and the delicious cocktails, each with a vivid and accurate description on the menu. Servers know the concoctions inside and out, and are a great resource for any questions you might have. \u003c/p>\n\u003cp>We started our evening with two classics: a Mai Tai and a Black Orchid, the former made from (Trader) Vic Bergeron’s 1944 recipe, which most agree is the hands-down best.\u003c/p>\n\u003cfigure id=\"attachment_86980\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/maitai.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/maitai.jpg\" alt=\"Trader Vic’s classic Mai Tai at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Trader Vic’s classic Mai Tai at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>The Black Orchid is a more recent masterpiece, Long’s own mix of Angostura 7, tart citrus, and house-flambéed rum cordial, an idea that came to her when she was trying to give the drink a caramelized finish.\u003c/p>\n\u003cfigure id=\"attachment_86903\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/coupe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/coupe1000.jpg\" alt=\"Suzanne Long's famous Black Orchid. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Suzanne Long's famous Black Orchid.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, we needed to lay down a base, and the crab rangoons hit the spot. These are made with a fair amount of blue crab, enough to emerge through the melted cream cheese.\u003c/p>\n\u003cfigure id=\"attachment_86904\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/crab1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/crab1000.jpg\" alt=\"Crab rangoons with sweet chilli dipping sauce. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab rangoons with sweet chilli dipping sauce.\u003c/figcaption>\u003c/figure>\n\u003cp>Most versions of coconut shrimp are all breading and little coconut, but this one was coconut- laden, the shredded meat fresh and crunchy. \u003c/p>\n\u003cfigure id=\"attachment_86909\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shrimp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shrimp1000.jpg\" alt=\"Coconut shrimp and salt-cod fritters. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut shrimp and salt-cod fritters.\u003c/figcaption>\u003c/figure>\n\u003cp>Time for another cocktail. We wanted to try the biggest possible variety, so we ordered one light drink and one quite strong: The Cape Verde Collins, the only rum-less drink we ordered, has Pür Spirits elderflower liqueur, gin, Angostura and Peychaud’s bitters, and a sprig of rosemary, poured over crushed ice in a parfait glass. This is probably the lightest drink on the list, perfect for anyone who’s needing to keep her wits about her. \u003c/p>\n\u003cfigure id=\"attachment_86908\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/parfait1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/parfait1000.jpg\" alt=\"The light and refreshing Cape Verde Collins, a tropical gin cocktail. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The light and refreshing Cape Verde Collins, a tropical gin cocktail.\u003c/figcaption>\u003c/figure>\n\u003cp>The Queen’s Barrel is at the other end of the alcohol spectrum. Served in a big brandy snifter, this whopper has three rums, sparkling citrus, and passion fruit.\u003c/p>\n\u003cfigure id=\"attachment_86901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barrel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barrel1000.jpg\" alt=\"The Queen’s Barrel, the strongest cocktail on Longitude’s list. Photo: Kim Westerman\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-86901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Queen’s Barrel, the strongest cocktail on Longitude’s list.\u003c/figcaption>\u003c/figure>\n\u003cp>I suggested we get two more straws and invite friends, but the more I sipped, the more I fell in love with the sweet passion fruit on top of all that high-octane power. Still, we left some behind.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our favorite two pupus were the salt-cod fritters, Trinidad-style, with cilantro and red pepper aioli, and m’bazzi pea beans, navy beans stewed in coconut milk and served as a finger food in romaine leaves, a Kenyan dish.\u003c/p>\n\u003cfigure id=\"attachment_86902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/beans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/beans1000.jpg\" alt=\"Coconut-infused m’bazzi beans. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut-infused m’bazzi beans.\u003c/figcaption>\u003c/figure>\n\u003cp>You can dine under a palapa or at the bar, but anywhere you go you’ll hear birdsong, crickets chirping, or frogs croaking, thanks to a 22-speaker ambient soundscape that plays recordings of wildlife without repeating in each zone.\u003c/p>\n\u003cfigure id=\"attachment_86900\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10002.jpg\" alt=\"The early crowd heats up in the bar area at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The early crowd heats up in the bar area at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re seated downstairs, by all means make a trek upstairs to see Long’s mother’s original art, line drawings of animals—a zebra, tiger, giraffe, and many more—Mary Long’s gift to her daughter’s new place, which has already had an auspicious beginning.\u003c/p>\n\u003cfigure id=\"attachment_86898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/art1000.jpg\" alt=\"Mary Long’s Zebra line drawing at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mary Long’s Zebra line drawing at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">\u003cstrong>Longitude\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/Ipu9ox\" target=\"_blank\">Map\u003c/a>\u003cbr>\n347 14th St.\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: 510-465-2008\u003cbr>\nHours: Sunday and Tuesday-Thursday, 4pm-midnight; 10:30; Friday-Saturday, 4pm-1:30am; closed Mondays\u003cbr>\nPrice Range: $$\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/longitudeoakland\" target=\"_blank\">Longitude Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/longitudeoak\" target=\"_blank\">@longitudeoak\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar2-1000.jpg\" alt=\"The bar at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>Suzanne Long, former cocktail maestra at \u003ca href=\"http://www.forbiddenislandalameda.com/\" target=\"_blank\">Forbidden Island\u003c/a>, has opened \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a>, which feels like your very own Polynesian living room, with fabulous drinks.\u003c/p>\n\u003cp>As a daily wine drinker, I don’t often foray into the world of rum. But when I see a list that runs several pages, and encompasses imports from Antigua to Guyana, and on to India, I don’t need much convincing. \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a> has opened in downtown Oakland to throngs of thirsty urbanites, longing for a tropical escape and a cool, refreshing beverage to transition from day to evening. They’ve found the ideal spot.\u003c/p>\n\u003cp>When Susanne Long, who cut her chops at the ever-popular Forbidden Island, learned that Disco Volante was shuttering, she made her move and set up shop. While the food menu is up a notch from places like Trader Vic’s, to be sure, the focus here is on the rums, and the delicious cocktails, each with a vivid and accurate description on the menu. Servers know the concoctions inside and out, and are a great resource for any questions you might have. \u003c/p>\n\u003cp>We started our evening with two classics: a Mai Tai and a Black Orchid, the former made from (Trader) Vic Bergeron’s 1944 recipe, which most agree is the hands-down best.\u003c/p>\n\u003cfigure id=\"attachment_86980\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/maitai.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/maitai.jpg\" alt=\"Trader Vic’s classic Mai Tai at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Trader Vic’s classic Mai Tai at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>The Black Orchid is a more recent masterpiece, Long’s own mix of Angostura 7, tart citrus, and house-flambéed rum cordial, an idea that came to her when she was trying to give the drink a caramelized finish.\u003c/p>\n\u003cfigure id=\"attachment_86903\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/coupe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/coupe1000.jpg\" alt=\"Suzanne Long's famous Black Orchid. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Suzanne Long's famous Black Orchid.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, we needed to lay down a base, and the crab rangoons hit the spot. These are made with a fair amount of blue crab, enough to emerge through the melted cream cheese.\u003c/p>\n\u003cfigure id=\"attachment_86904\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/crab1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/crab1000.jpg\" alt=\"Crab rangoons with sweet chilli dipping sauce. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab rangoons with sweet chilli dipping sauce.\u003c/figcaption>\u003c/figure>\n\u003cp>Most versions of coconut shrimp are all breading and little coconut, but this one was coconut- laden, the shredded meat fresh and crunchy. \u003c/p>\n\u003cfigure id=\"attachment_86909\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shrimp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shrimp1000.jpg\" alt=\"Coconut shrimp and salt-cod fritters. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut shrimp and salt-cod fritters.\u003c/figcaption>\u003c/figure>\n\u003cp>Time for another cocktail. We wanted to try the biggest possible variety, so we ordered one light drink and one quite strong: The Cape Verde Collins, the only rum-less drink we ordered, has Pür Spirits elderflower liqueur, gin, Angostura and Peychaud’s bitters, and a sprig of rosemary, poured over crushed ice in a parfait glass. This is probably the lightest drink on the list, perfect for anyone who’s needing to keep her wits about her. \u003c/p>\n\u003cfigure id=\"attachment_86908\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/parfait1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/parfait1000.jpg\" alt=\"The light and refreshing Cape Verde Collins, a tropical gin cocktail. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The light and refreshing Cape Verde Collins, a tropical gin cocktail.\u003c/figcaption>\u003c/figure>\n\u003cp>The Queen’s Barrel is at the other end of the alcohol spectrum. Served in a big brandy snifter, this whopper has three rums, sparkling citrus, and passion fruit.\u003c/p>\n\u003cfigure id=\"attachment_86901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barrel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barrel1000.jpg\" alt=\"The Queen’s Barrel, the strongest cocktail on Longitude’s list. Photo: Kim Westerman\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-86901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Queen’s Barrel, the strongest cocktail on Longitude’s list.\u003c/figcaption>\u003c/figure>\n\u003cp>I suggested we get two more straws and invite friends, but the more I sipped, the more I fell in love with the sweet passion fruit on top of all that high-octane power. Still, we left some behind.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our favorite two pupus were the salt-cod fritters, Trinidad-style, with cilantro and red pepper aioli, and m’bazzi pea beans, navy beans stewed in coconut milk and served as a finger food in romaine leaves, a Kenyan dish.\u003c/p>\n\u003cfigure id=\"attachment_86902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/beans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/beans1000.jpg\" alt=\"Coconut-infused m’bazzi beans. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut-infused m’bazzi beans.\u003c/figcaption>\u003c/figure>\n\u003cp>You can dine under a palapa or at the bar, but anywhere you go you’ll hear birdsong, crickets chirping, or frogs croaking, thanks to a 22-speaker ambient soundscape that plays recordings of wildlife without repeating in each zone.\u003c/p>\n\u003cfigure id=\"attachment_86900\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10002.jpg\" alt=\"The early crowd heats up in the bar area at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The early crowd heats up in the bar area at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re seated downstairs, by all means make a trek upstairs to see Long’s mother’s original art, line drawings of animals—a zebra, tiger, giraffe, and many more—Mary Long’s gift to her daughter’s new place, which has already had an auspicious beginning.\u003c/p>\n\u003cfigure id=\"attachment_86898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/art1000.jpg\" alt=\"Mary Long’s Zebra line drawing at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mary Long’s Zebra line drawing at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">\u003cstrong>Longitude\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/Ipu9ox\" target=\"_blank\">Map\u003c/a>\u003cbr>\n347 14th St.\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: 510-465-2008\u003cbr>\nHours: Sunday and Tuesday-Thursday, 4pm-midnight; 10:30; Friday-Saturday, 4pm-1:30am; closed Mondays\u003cbr>\nPrice Range: $$\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/longitudeoakland\" target=\"_blank\">Longitude Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/longitudeoak\" target=\"_blank\">@longitudeoak\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Café Underwood: North Oakland’s New Work-At-Home Café ",
"title": "Café Underwood: North Oakland’s New Work-At-Home Café ",
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"content": "\u003cp>While working in cafés is not a new concept, it’s not all that common to find a space specifically designed for this purpose. \u003ca href=\"http://www.cafeunderwood.com\">Café Underwood\u003c/a> is pitched to folks who work from home, but want to collaborate with others, have a meal or drink, or just get away from piles of laundry and other chores.\u003c/p>\n\u003cp>When Dominick Scala, an east-coast transplant who had been bartending at Dogwood, decided to pursue the venture, he had in mind a kind of New Orleans-style writers’ grotto, an escape from the world, complete with absinthe.\u003c/p>\n\u003cfigure id=\"attachment_86915\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\" alt=\"Café Underwood owner, Dominick Scala. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood owner, Dominick Scala. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime freelance writer himself, Scala had some specs for what his ideal setup would be. But as he partnered with blacksmith Mark Ruddy from San Rafael to work on the interior, the space dictated something more akin to a Brooklyn loft space. They chose benches and tables made of redwood, reinforced with industrial steel. The bar is a complementary zebrawood, and adds warmth to the high-ceilinged room.\u003c/p>\n\u003cfigure id=\"attachment_86913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\" alt=\"The beautiful zebrawood bar at Café Underwood.The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a pretty wood deck with several tables for outside workspace.\u003c/p>\n\u003cfigure id=\"attachment_86918\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\" alt=\"Café Underwood outside workspace. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood outside workspace. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The upstairs loft space will be open soon, with rentable chair space for individuals or for large meetings of up to 20 people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tables are generously spaced to allow for a modicum of privacy, should you need it, and they’re also big enough for co-working or meeting with a group.\u003c/p>\n\u003cfigure id=\"attachment_86921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\" alt=\"View of the main café space from the upstairs loft. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View of the main café space from the upstairs loft. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>Lots of singles also share communal tables, easily and without crowding. What’s also nice is that, on any given morning at 11am, you might find someone drinking a glass of prosecco, and another having a Highwire latte.\u003c/p>\n\u003cfigure id=\"attachment_86917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\" alt=\"A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There is a small food menu that will gradually expand as the café settles into a rhythm. Current selections include “grits” (actually, polenta) with parmesan, two kinds of frittatas, served with baby arugula, and a ploughman’s platter in two sizes, with prosciutto, salami, and a couple of cheeses of the day, served with Acme baguette and olives. \u003c/p>\n\u003cfigure id=\"attachment_86922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\" alt=\"Vegetarian frittata. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian frittata. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\" alt=\"Polenta with parmesan. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Polenta with parmesan. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\" alt=\" A small ploughman’s platter. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small ploughman’s platter. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The wine and beer list is also evolving, but there’s currently Ghost Town's Tumbleweed Rye, Lucky Devil's Aleister Abbey, and Donkey & Goat's Rousanne white wine on tap, as well as bottles of Nebbiolo, Grüner Veltliner, Pecorino, Gavi, and two bubblies, with rotating by-the-glass options.\u003c/p>\n\u003cp>With its friendly vibe and aesthetically pleasing ambience, Café Underwood should prove to be a welcome respite for weary telecommuters.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com\">\u003cstrong>Café Underwood\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Zu6eF9\">Map\u003c/a>\u003cbr>\n 308 41\u003csup>st\u003c/sup> St. Oakland, CA 94609\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-995-6660\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-10pm, Monday-Thursday; 7am-1am, Friday; 8am-1am, Saturday; 8am-5pm, Sunday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/cafeunderwood\">Café Underwood\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CafeUnderwood\">@CafeUnderwood\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While working in cafés is not a new concept, it’s not all that common to find a space specifically designed for this purpose. \u003ca href=\"http://www.cafeunderwood.com\">Café Underwood\u003c/a> is pitched to folks who work from home, but want to collaborate with others, have a meal or drink, or just get away from piles of laundry and other chores.\u003c/p>\n\u003cp>When Dominick Scala, an east-coast transplant who had been bartending at Dogwood, decided to pursue the venture, he had in mind a kind of New Orleans-style writers’ grotto, an escape from the world, complete with absinthe.\u003c/p>\n\u003cfigure id=\"attachment_86915\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\" alt=\"Café Underwood owner, Dominick Scala. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood owner, Dominick Scala. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime freelance writer himself, Scala had some specs for what his ideal setup would be. But as he partnered with blacksmith Mark Ruddy from San Rafael to work on the interior, the space dictated something more akin to a Brooklyn loft space. They chose benches and tables made of redwood, reinforced with industrial steel. The bar is a complementary zebrawood, and adds warmth to the high-ceilinged room.\u003c/p>\n\u003cfigure id=\"attachment_86913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\" alt=\"The beautiful zebrawood bar at Café Underwood.The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a pretty wood deck with several tables for outside workspace.\u003c/p>\n\u003cfigure id=\"attachment_86918\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\" alt=\"Café Underwood outside workspace. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood outside workspace. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The upstairs loft space will be open soon, with rentable chair space for individuals or for large meetings of up to 20 people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tables are generously spaced to allow for a modicum of privacy, should you need it, and they’re also big enough for co-working or meeting with a group.\u003c/p>\n\u003cfigure id=\"attachment_86921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\" alt=\"View of the main café space from the upstairs loft. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View of the main café space from the upstairs loft. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>Lots of singles also share communal tables, easily and without crowding. What’s also nice is that, on any given morning at 11am, you might find someone drinking a glass of prosecco, and another having a Highwire latte.\u003c/p>\n\u003cfigure id=\"attachment_86917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\" alt=\"A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There is a small food menu that will gradually expand as the café settles into a rhythm. Current selections include “grits” (actually, polenta) with parmesan, two kinds of frittatas, served with baby arugula, and a ploughman’s platter in two sizes, with prosciutto, salami, and a couple of cheeses of the day, served with Acme baguette and olives. \u003c/p>\n\u003cfigure id=\"attachment_86922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\" alt=\"Vegetarian frittata. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian frittata. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\" alt=\"Polenta with parmesan. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Polenta with parmesan. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\" alt=\" A small ploughman’s platter. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small ploughman’s platter. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The wine and beer list is also evolving, but there’s currently Ghost Town's Tumbleweed Rye, Lucky Devil's Aleister Abbey, and Donkey & Goat's Rousanne white wine on tap, as well as bottles of Nebbiolo, Grüner Veltliner, Pecorino, Gavi, and two bubblies, with rotating by-the-glass options.\u003c/p>\n\u003cp>With its friendly vibe and aesthetically pleasing ambience, Café Underwood should prove to be a welcome respite for weary telecommuters.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com\">\u003cstrong>Café Underwood\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Zu6eF9\">Map\u003c/a>\u003cbr>\n 308 41\u003csup>st\u003c/sup> St. Oakland, CA 94609\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-995-6660\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-10pm, Monday-Thursday; 7am-1am, Friday; 8am-1am, Saturday; 8am-5pm, Sunday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/cafeunderwood\">Café Underwood\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CafeUnderwood\">@CafeUnderwood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Labor Day Weekend: Peak of Summer BBQ Menu",
"title": "Bay Area Labor Day Weekend: Peak of Summer BBQ Menu",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue. It's also time to gorge on as much summery produce as we can, before those perfect heirloom tomatoes, sweet corn, crisp green beans, fresh herbs, and juicy berries and stone fruit are gone. The following recipes are perfect for celebrating the season, especially with a cold glass of dry rosé in hand.\u003c/p>\n\u003cp> \u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">\u003cstrong>Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies\u003c/strong>\u003c/a>\u003cbr>\nFrom chicken to pork to assorted vegetables, kebabs are deliciously fun to eat, quick to cook, and endlessly versatile. These chicken kebabs are some of my summer favorites.\u003c/p>\n\u003cfigure id=\"attachment_86635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\" alt=\"Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">\u003cstrong>Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta\u003c/strong>\u003c/a>\u003cbr>\nLight up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.\u003c/p>\n\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">\u003cstrong>Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue. It's also time to gorge on as much summery produce as we can, before those perfect heirloom tomatoes, sweet corn, crisp green beans, fresh herbs, and juicy berries and stone fruit are gone. The following recipes are perfect for celebrating the season, especially with a cold glass of dry rosé in hand.\u003c/p>\n\u003cp> \u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">\u003cstrong>Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies\u003c/strong>\u003c/a>\u003cbr>\nFrom chicken to pork to assorted vegetables, kebabs are deliciously fun to eat, quick to cook, and endlessly versatile. These chicken kebabs are some of my summer favorites.\u003c/p>\n\u003cfigure id=\"attachment_86635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\" alt=\"Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">\u003cstrong>Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta\u003c/strong>\u003c/a>\u003cbr>\nLight up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.\u003c/p>\n\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">\u003cstrong>Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bet You Can't Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream",
"title": "Bet You Can't Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream",
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"content": "\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning:\u003c/strong> this dessert will make you completely lose control. You will take one bite, then another, then another, and before you know it you will have eaten two of the enticing little flirts. Not that that happened to me. Nope. \u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Pavlova_(food)\" target=\"_blank\">\u003cstrong>Pavlova\u003c/strong>\u003c/a>, a dessert that originated in New Zealand or Australia (but is loved the world over) and named after Russian ballerina Anna Pavlova, consists of a crisp-on-the-outside and chewy-on-the-inside vanilla meringue nest that embraces billowy whipped cream. Sometimes, it features layers of tart citrus curd and whipped cream. The whole darn thing is often topped off with juicy, ripe fruit.\u003c/p>\n\u003cp>Here, I’ve made these light-as-a-feather, pillowy meringues into individual desserts, but you can make one large one if you like. The whipped cream adds a lovely contrast of texture. And the sweet summer berries and nectarines, delicately scented with vanilla bean seeds, give it flavorful freshness.\u003c/p>\n\u003cp>You can use just about any fruit for these, just be sure it’s of the season, fragrant, and perfectly ripe. These do not hold well so once you put them together you’ll want to serve them right away.\u003c/p>\n\u003cp>Take note! \u003cstrong>These are gluten-free!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_86841\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\" alt=\"Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Meringue\u003c/em>\u003c/p>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1 cup superfine sugar\u003c/li>\n\u003cli>1 tsp cornstarch\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp white vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Fruit and whipped cream\u003c/em>\n\u003cli>2 ripe nectarines or peeled peaches, halved, seeded, and cut into thin slices\u003c/li>\n\u003cli>12 oz fresh berries, such as raspberries or blackberries, halved if very large\u003c/li>\n\u003cli>4 tbsp superfine sugar\u003c/li>\n\u003cli>1/2 vanilla bean pod\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the meringue, preheat the oven to 325F. Line a large rimmed baking sheet with parchment paper.\u003c/li>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat the egg whites and salt on medium speed until they start to get foamy. Slowly add the 1 cup sugar, beating until the whites are stiff and glossy. Sift the cornstarch over the mixture and add the vanilla and vinegar. Beat just until incorporated. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\" alt=\"Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon 6 to 8 dollops of the meringue onto the prepared baking sheet, dividing the mixture evenly and spacing them at least 1 or 2 inches apart. If you want to make 1 large meringue, spoon the entire mixture onto the prepared baking sheet. Use the back of the spoon to create an indentation in the center of each mound.\u003c/li>\n\u003cfigure id=\"attachment_86840\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\" alt=\"Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Bake for 5 minutes, then reduce the oven temperature to 250F. Bake until crisp, about 1 hour for the individual meringues, or 1 1/2 hours for the large meringue. Turn off the oven and leave the meringue in the oven to cool completely, at least 2 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_86829\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\" alt=\"Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86829\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Using a small paring knife, split the vanilla bean in half lengthwise. Using the back of the knife, scrape out the seeds and add to the bowl of fruit. Toss until well combined. Let sit for about 30 minutes to macerate.\u003c/li>\n\u003cfigure id=\"attachment_86839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\" alt=\"In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, beat the cream, 2 tbsp sugar, and vanilla extract until medium-soft peaks form. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86832\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\" alt=\"Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86832\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86827\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\" alt=\"Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, divide the individual meringues among dessert plates (or place the large one on a serving platter). Divide the whipped cream amongst them, then top with spoonfuls of the fruit with juices. Serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries right away. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning:\u003c/strong> this dessert will make you completely lose control. You will take one bite, then another, then another, and before you know it you will have eaten two of the enticing little flirts. Not that that happened to me. Nope. \u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Pavlova_(food)\" target=\"_blank\">\u003cstrong>Pavlova\u003c/strong>\u003c/a>, a dessert that originated in New Zealand or Australia (but is loved the world over) and named after Russian ballerina Anna Pavlova, consists of a crisp-on-the-outside and chewy-on-the-inside vanilla meringue nest that embraces billowy whipped cream. Sometimes, it features layers of tart citrus curd and whipped cream. The whole darn thing is often topped off with juicy, ripe fruit.\u003c/p>\n\u003cp>Here, I’ve made these light-as-a-feather, pillowy meringues into individual desserts, but you can make one large one if you like. The whipped cream adds a lovely contrast of texture. And the sweet summer berries and nectarines, delicately scented with vanilla bean seeds, give it flavorful freshness.\u003c/p>\n\u003cp>You can use just about any fruit for these, just be sure it’s of the season, fragrant, and perfectly ripe. These do not hold well so once you put them together you’ll want to serve them right away.\u003c/p>\n\u003cp>Take note! \u003cstrong>These are gluten-free!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_86841\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-ingredients1000.jpg\" alt=\"Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Meringue\u003c/em>\u003c/p>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1 cup superfine sugar\u003c/li>\n\u003cli>1 tsp cornstarch\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp white vinegar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Fruit and whipped cream\u003c/em>\n\u003cli>2 ripe nectarines or peeled peaches, halved, seeded, and cut into thin slices\u003c/li>\n\u003cli>12 oz fresh berries, such as raspberries or blackberries, halved if very large\u003c/li>\n\u003cli>4 tbsp superfine sugar\u003c/li>\n\u003cli>1/2 vanilla bean pod\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the meringue, preheat the oven to 325F. Line a large rimmed baking sheet with parchment paper.\u003c/li>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat the egg whites and salt on medium speed until they start to get foamy. Slowly add the 1 cup sugar, beating until the whites are stiff and glossy. Sift the cornstarch over the mixture and add the vanilla and vinegar. Beat just until incorporated. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-whipped1000.jpg\" alt=\"Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beat until the whites are stiff and glossy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon 6 to 8 dollops of the meringue onto the prepared baking sheet, dividing the mixture evenly and spacing them at least 1 or 2 inches apart. If you want to make 1 large meringue, spoon the entire mixture onto the prepared baking sheet. Use the back of the spoon to create an indentation in the center of each mound.\u003c/li>\n\u003cfigure id=\"attachment_86840\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-hole1000.jpg\" alt=\"Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use the back of the spoon to create an indentation in the center of each mound. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Bake for 5 minutes, then reduce the oven temperature to 250F. Bake until crisp, about 1 hour for the individual meringues, or 1 1/2 hours for the large meringue. Turn off the oven and leave the meringue in the oven to cool completely, at least 2 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_86829\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-baking1000.jpg\" alt=\"Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86829\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until crisp, about 1 hour for the individual meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Using a small paring knife, split the vanilla bean in half lengthwise. Using the back of the knife, scrape out the seeds and add to the bowl of fruit. Toss until well combined. Let sit for about 30 minutes to macerate.\u003c/li>\n\u003cfigure id=\"attachment_86839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fruit1000.jpg\" alt=\"In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a bowl, add the nectarine slices and berries. Sprinkle with 3 tbsp sugar. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, beat the cream, 2 tbsp sugar, and vanilla extract until medium-soft peaks form. Do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_86832\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-fillhole1000b.jpg\" alt=\"Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86832\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spoon whipped cream into the meringues. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86827\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-addfruit1000.jpg\" alt=\"Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86827\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with spoonfuls of the fruit with juices. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, divide the individual meringues among dessert plates (or place the large one on a serving platter). Divide the whipped cream amongst them, then top with spoonfuls of the fruit with juices. Serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000c.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries right away. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta",
"title": "Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta",
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"content": "\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says summer to me more than ripe, full-flavored tomatoes and sweet corn. I love them each on their own, and eat them heartily throughout the season, but I’m always looking for a new way to serve them. Enter this sweet and tangy, salty and peppery salad. This colorful, well-balanced dish comes together quickly, especially if you are already grilling. \u003c/p>\n\u003cp>I like to throw the corn and peppers on while the coals are plenty hot and I’m waiting for them to die down a bit to cook whatever meat I might have on hand (this salad goes great with \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">chicken kebabs\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">steak\u003c/a>, or pork). Put the peppers over the highest heat so the skins blacken quickly. Then finish off the corn just off the heat. You don’t have to grill it for long, just until it’s got some nice char marks and is still crisp-tender. While you are waiting for the peppers to soften off the heat, cut the corn kernels off the cob and toss in the other ingredients. Then, while your meat is sizzling away on the grill, slice up the peppers. By the time the meat is cooked, your salad is ready (it can also sit for a few hours, just don’t add the arugula until ready to serve). \u003c/p>\n\u003cfigure id=\"attachment_86678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad-ingredients1000.jpg\" alt=\"Ingredients for Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ears fresh corn, shucked\u003c/li>\n\u003cli>1 red bell pepper\u003c/li>\n\u003cli>1 orange or yellow bell pepper\u003c/li>\n\u003cli>1 large or 2 medium ripe heirloom tomatoes, seeded and chopped\u003c/li>\n\u003cli>1 pint (1 lb) cherry tomatoes, stemmed and halved if large\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>About 1/3 cup crumbled feta cheese\u003c/li>\n\u003cli>About 3 cups wild or baby arugula\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prep the tomatoes: seed and chop the heirloom tomatoes, stem and half the cherry tomatoes.\u003c/li>\n\u003cfigure id=\"attachment_86681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tomatoes-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tomatoes-salad1000.jpg\" alt=\"Seed and chop heirloom tomatoes and stem and half cherry tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seed and chop the heirloom tomatoes, stem and half the cherry tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal grill for direct heat grilling over high heat. Brush the cooking grate of the grill clean, then oil the grate. Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Transfer the corn to a cutting board. Transfer the peppers to a bowl and cover with a plate or foil. Set aside for 15 minutes.\u003c/li>\n\u003cfigure id=\"attachment_86675\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-grill1000.jpg\" alt=\"Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Stem, seed, and quarter the peppers, then slice them crosswise into thin slices. Add to the serving bowl along with the tomatoes. Toss to combine.\u003c/li>\n\u003cfigure id=\"attachment_86674\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-kernels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-kernels1000.jpg\" alt=\"When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-salad1000.jpg\" alt=\"Prep the peppers and add them to the serving bowl that contains the corn and tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the peppers and add them to the serving bowl that contains the corn and tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss. Taste and season with a little salt. Serve.\u003c/li>\n\u003cfigure id=\"attachment_86692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad10001.jpg\" alt=\"Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss to coat. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Light up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says summer to me more than ripe, full-flavored tomatoes and sweet corn. I love them each on their own, and eat them heartily throughout the season, but I’m always looking for a new way to serve them. Enter this sweet and tangy, salty and peppery salad. This colorful, well-balanced dish comes together quickly, especially if you are already grilling. \u003c/p>\n\u003cp>I like to throw the corn and peppers on while the coals are plenty hot and I’m waiting for them to die down a bit to cook whatever meat I might have on hand (this salad goes great with \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">chicken kebabs\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">steak\u003c/a>, or pork). Put the peppers over the highest heat so the skins blacken quickly. Then finish off the corn just off the heat. You don’t have to grill it for long, just until it’s got some nice char marks and is still crisp-tender. While you are waiting for the peppers to soften off the heat, cut the corn kernels off the cob and toss in the other ingredients. Then, while your meat is sizzling away on the grill, slice up the peppers. By the time the meat is cooked, your salad is ready (it can also sit for a few hours, just don’t add the arugula until ready to serve). \u003c/p>\n\u003cfigure id=\"attachment_86678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad-ingredients1000.jpg\" alt=\"Ingredients for Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ears fresh corn, shucked\u003c/li>\n\u003cli>1 red bell pepper\u003c/li>\n\u003cli>1 orange or yellow bell pepper\u003c/li>\n\u003cli>1 large or 2 medium ripe heirloom tomatoes, seeded and chopped\u003c/li>\n\u003cli>1 pint (1 lb) cherry tomatoes, stemmed and halved if large\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>About 1/3 cup crumbled feta cheese\u003c/li>\n\u003cli>About 3 cups wild or baby arugula\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prep the tomatoes: seed and chop the heirloom tomatoes, stem and half the cherry tomatoes.\u003c/li>\n\u003cfigure id=\"attachment_86681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tomatoes-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tomatoes-salad1000.jpg\" alt=\"Seed and chop heirloom tomatoes and stem and half cherry tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seed and chop the heirloom tomatoes, stem and half the cherry tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal grill for direct heat grilling over high heat. Brush the cooking grate of the grill clean, then oil the grate. Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Transfer the corn to a cutting board. Transfer the peppers to a bowl and cover with a plate or foil. Set aside for 15 minutes.\u003c/li>\n\u003cfigure id=\"attachment_86675\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-grill1000.jpg\" alt=\"Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Stem, seed, and quarter the peppers, then slice them crosswise into thin slices. Add to the serving bowl along with the tomatoes. Toss to combine.\u003c/li>\n\u003cfigure id=\"attachment_86674\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-kernels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-kernels1000.jpg\" alt=\"When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-salad1000.jpg\" alt=\"Prep the peppers and add them to the serving bowl that contains the corn and tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the peppers and add them to the serving bowl that contains the corn and tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss. Taste and season with a little salt. Serve.\u003c/li>\n\u003cfigure id=\"attachment_86692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad10001.jpg\" alt=\"Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss to coat. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "California Legislature Passes Bill to Crack Down on Farmers' Market Fraud",
"title": "California Legislature Passes Bill to Crack Down on Farmers' Market Fraud",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/165042079&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>Farmers' markets have never been hotter in California, but what regulation there is happens mostly on the local level: which is to say, it’s spotty. The most established farmers' markets, like the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a> in San Francisco, are very careful about provenance. But other smaller, younger markets? Not so much. At least, this is what we know from \u003ca href=\"http://www.californiareport.org/archive/R201401200850/b\" target=\"_blank\">media reports,\u003c/a> including those on KQED's \u003ca href=\"http://www.californiareport.org/search/index.jsp?q=farmers+market+fraud&cx=011559425877339893065%3Av_phemoqmlc&cof=FORID%3A11&sa.x=0&sa.y=0&siteurl=www.californiareport.org%2F&ref=&ss=2064j285730j19\" target=\"_blank\">California Report\u003c/a>. We take on \u003cem>trust\u003c/em> that people selling us organic produce really are selling us ORGANIC produce, and those who have looked into it report there’s a lot of fraud going on.\u003c/p>\n\u003cfigure id=\"attachment_86820\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\" alt=\"Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp \" width=\"640\" height=\"426\" class=\"size-full wp-image-86820\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86815\" class=\"wp-caption alignright\" style=\"max-width: 260px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700-260x290.jpg\" alt=\"David Karp, Pomologist\" width=\"260\" height=\"290\" class=\"size-medium wp-image-86815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Karp, Pomologist\u003c/figcaption>\u003c/figure>\n\u003cp>Enter \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1871\" target=\"_blank\">AB 1871\u003c/a>, authored by Roger Dickinson (D-Sacramento). The bill authorizes a number of things, but \"the bill's most significant provision raises the daily stall fee the \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> charges certified farmers markets for each vendor.\" That's David Karp, one of the state’s foremost \u003ca href=\"http://en.wikipedia.org/wiki/Pomology\" target=\"_blank\">pomologists\u003c/a> (fruit experts), who has also followed farmers' markets as a columnist for the last 15 years.\u003c/p>\n\u003cp>Presuming Governor Jerry Brown agrees and signs AB 1871, the fee will rise in January from a maximum 50 cents to $2. \"That'll raise about $1.4 million,\" says Karp, who adds these fees apply to everybody selling in the farmers' markets, including those selling ancillary products like popcorn or tacos. Where will the money go? To the state, which will run the enforcement program, hiring a couple of inspectors, but mainly reimbursing county agricultural commissioners. They are expected to provide the thin green line of defense, checking not just on market stalls but farms as well.\u003c/p>\n\u003cp>The bill also stiffens the fines that can be imposed, and even includes the possibility of jail time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why has it taken so long? Getting the stakeholders to agree was \"like herding cats,\" Karp says. He thinks public pressure from those aforementioned media reports was the main reason something finally happened. That said, officials in a couple of counties, \u003ca href=\"http://www.agriculturalinstitute.org/\" target=\"_blank\">Marin\u003c/a> and Los Angeles, didn't wait for legislation to crack down on fraudsters. In recent months, Karp says, \u003ca href=\"http://articles.latimes.com/2013/dec/26/local/la-me-farmers-market-20131227\" target=\"_blank\">Los Angeles\u003c/a> has issued 61 tickets to vendors selling \"produce not of own production,\" or \"PNOOP\" as he likes to call it.\u003c/p>\n\u003cfigure id=\"attachment_86821\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\" alt=\"Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\" width=\"640\" height=\"426\" class=\"size-full wp-image-86821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers' market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\u003c/figcaption>\u003c/figure>\n\u003cp>In other parts of the state, enforcement has been more haphazard, Karp says. Given that there are about 800 farmers' markets in California, \"if a tenth, or a quarter, or a third of that is not what it's purported to be, we're talking about tens of millions of dollars in cheating.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Karp says it's critical for counties to hire someone who's knowledgeable to conduct enforcement. \u003c/p>\n\u003cblockquote>\u003cp>\"You can know a lot about produce. You can know a lot about farmers' markets. But it's a special set of skills, sort of like forensic accounting, plus agricultural science, that really determines whether you'll be an effective inspector.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "AB 1871 raises the daily stall fee for each vendor at a certified farmers' market in California. Those fees would pay for county inspections to help insure produce labeled organic is, actually, organic.",
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"description": "AB 1871 raises the daily stall fee for each vendor at a certified farmers' market in California. Those fees would pay for county inspections to help insure produce labeled organic is, actually, organic.",
"title": "California Legislature Passes Bill to Crack Down on Farmers' Market Fraud | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/165042079&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>Farmers' markets have never been hotter in California, but what regulation there is happens mostly on the local level: which is to say, it’s spotty. The most established farmers' markets, like the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a> in San Francisco, are very careful about provenance. But other smaller, younger markets? Not so much. At least, this is what we know from \u003ca href=\"http://www.californiareport.org/archive/R201401200850/b\" target=\"_blank\">media reports,\u003c/a> including those on KQED's \u003ca href=\"http://www.californiareport.org/search/index.jsp?q=farmers+market+fraud&cx=011559425877339893065%3Av_phemoqmlc&cof=FORID%3A11&sa.x=0&sa.y=0&siteurl=www.californiareport.org%2F&ref=&ss=2064j285730j19\" target=\"_blank\">California Report\u003c/a>. We take on \u003cem>trust\u003c/em> that people selling us organic produce really are selling us ORGANIC produce, and those who have looked into it report there’s a lot of fraud going on.\u003c/p>\n\u003cfigure id=\"attachment_86820\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\" alt=\"Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp \" width=\"640\" height=\"426\" class=\"size-full wp-image-86820\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86815\" class=\"wp-caption alignright\" style=\"max-width: 260px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700-260x290.jpg\" alt=\"David Karp, Pomologist\" width=\"260\" height=\"290\" class=\"size-medium wp-image-86815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Karp, Pomologist\u003c/figcaption>\u003c/figure>\n\u003cp>Enter \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1871\" target=\"_blank\">AB 1871\u003c/a>, authored by Roger Dickinson (D-Sacramento). The bill authorizes a number of things, but \"the bill's most significant provision raises the daily stall fee the \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> charges certified farmers markets for each vendor.\" That's David Karp, one of the state’s foremost \u003ca href=\"http://en.wikipedia.org/wiki/Pomology\" target=\"_blank\">pomologists\u003c/a> (fruit experts), who has also followed farmers' markets as a columnist for the last 15 years.\u003c/p>\n\u003cp>Presuming Governor Jerry Brown agrees and signs AB 1871, the fee will rise in January from a maximum 50 cents to $2. \"That'll raise about $1.4 million,\" says Karp, who adds these fees apply to everybody selling in the farmers' markets, including those selling ancillary products like popcorn or tacos. Where will the money go? To the state, which will run the enforcement program, hiring a couple of inspectors, but mainly reimbursing county agricultural commissioners. They are expected to provide the thin green line of defense, checking not just on market stalls but farms as well.\u003c/p>\n\u003cp>The bill also stiffens the fines that can be imposed, and even includes the possibility of jail time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Why has it taken so long? Getting the stakeholders to agree was \"like herding cats,\" Karp says. He thinks public pressure from those aforementioned media reports was the main reason something finally happened. That said, officials in a couple of counties, \u003ca href=\"http://www.agriculturalinstitute.org/\" target=\"_blank\">Marin\u003c/a> and Los Angeles, didn't wait for legislation to crack down on fraudsters. In recent months, Karp says, \u003ca href=\"http://articles.latimes.com/2013/dec/26/local/la-me-farmers-market-20131227\" target=\"_blank\">Los Angeles\u003c/a> has issued 61 tickets to vendors selling \"produce not of own production,\" or \"PNOOP\" as he likes to call it.\u003c/p>\n\u003cfigure id=\"attachment_86821\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\" alt=\"Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\" width=\"640\" height=\"426\" class=\"size-full wp-image-86821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers' market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\u003c/figcaption>\u003c/figure>\n\u003cp>In other parts of the state, enforcement has been more haphazard, Karp says. Given that there are about 800 farmers' markets in California, \"if a tenth, or a quarter, or a third of that is not what it's purported to be, we're talking about tens of millions of dollars in cheating.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Karp says it's critical for counties to hire someone who's knowledgeable to conduct enforcement. \u003c/p>\n\u003cblockquote>\u003cp>\"You can know a lot about produce. You can know a lot about farmers' markets. But it's a special set of skills, sort of like forensic accounting, plus agricultural science, that really determines whether you'll be an effective inspector.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette",
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"content": "\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_86210,bayareabites_109295' label='More Summer Recipes']\u003c/p>\n\u003cp>A barbecue just isn’t a barbecue without a big bowl of potato salad. Or, at least, that’s what my husband thinks. And while I love the classic mayo-mustard based version (to which I always add plenty of vinegar), I’m constantly looking for new and interesting ideas. \u003c/p>\n\u003cp>The following recipe isn’t a new idea at all--it makes use of ingredients that the Italians have known for decades (centuries?) that partner beautifully: pesto, potatoes, and green beans. Based on the classic Genoese pasta dish Trenette al Pesto, which combines small red potatoes, thin green beans, basil-pine nut pesto, and a fettuccine-like strand pasta called trenette, I amped up the amount of potatoes, and got rid of the pasta. I added the lemon to give it the zing you expect from a good potato salad, and here you have the delicious results.\u003c/p>\n\u003cp>This is quite possibly going to become one of my new favorite summertime side dishes.\u003c/p>\n\u003cfigure id=\"attachment_86749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\" alt=\"Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86749\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs very small red or gold potatoes\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 lb thin green beans, trimmed\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1/3 cup your favorite good-quality fresh basil pesto\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Handful of fresh basil leaves, roughly torn or chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain the potatoes and let cool completely, then cut them in half.\u003c/li>\n\u003cfigure id=\"attachment_86752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\" alt=\"Prep the potatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the potatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, bring another saucepan of water to a boil. Add 1 tbsp salt, then add the green beans. Cook until crisp-tender, then drain in a colander. Run under cold water to stop the cooking. Drain well.\u003c/li>\n\u003cfigure id=\"attachment_86753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\" alt=\"Prep the green beans. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the green beans. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Put the potatoes and green beans into a large serving bowl. In another bowl, stir together the lemon zest and juice, pesto, and vinegar. Pour over the potato mixture and stir to coat evenly. Let sit at room temperature for 30 minutes to 1 hour. (You can make this up to this point up to 1 day ahead. Store, covered, in the refrigerator. Allow to come to room temperature for 30 minutes before proceeding.)\u003c/li>\n\u003cfigure id=\"attachment_86734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\" alt=\"Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Garnish with the basil and serve.\u003c/li>\n\u003cfigure id=\"attachment_86745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\" alt=\"Garnish with the basil and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garnish with the basil and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Looking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A barbecue just isn’t a barbecue without a big bowl of potato salad. Or, at least, that’s what my husband thinks. And while I love the classic mayo-mustard based version (to which I always add plenty of vinegar), I’m constantly looking for new and interesting ideas. \u003c/p>\n\u003cp>The following recipe isn’t a new idea at all--it makes use of ingredients that the Italians have known for decades (centuries?) that partner beautifully: pesto, potatoes, and green beans. Based on the classic Genoese pasta dish Trenette al Pesto, which combines small red potatoes, thin green beans, basil-pine nut pesto, and a fettuccine-like strand pasta called trenette, I amped up the amount of potatoes, and got rid of the pasta. I added the lemon to give it the zing you expect from a good potato salad, and here you have the delicious results.\u003c/p>\n\u003cp>This is quite possibly going to become one of my new favorite summertime side dishes.\u003c/p>\n\u003cfigure id=\"attachment_86749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-ingredients1000.jpg\" alt=\"Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86749\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs very small red or gold potatoes\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 lb thin green beans, trimmed\u003c/li>\n\u003cli>Zest and juice of 1 large lemon\u003c/li>\n\u003cli>1/3 cup your favorite good-quality fresh basil pesto\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003cli>Handful of fresh basil leaves, roughly torn or chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large saucepan, cover the potatoes with cool water, add 1 tablespoon salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain the potatoes and let cool completely, then cut them in half.\u003c/li>\n\u003cfigure id=\"attachment_86752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potatoes1000a.jpg\" alt=\"Prep the potatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the potatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, bring another saucepan of water to a boil. Add 1 tbsp salt, then add the green beans. Cook until crisp-tender, then drain in a colander. Run under cold water to stop the cooking. Drain well.\u003c/li>\n\u003cfigure id=\"attachment_86753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/stringbeans1000.jpg\" alt=\"Prep the green beans. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the green beans. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Put the potatoes and green beans into a large serving bowl. In another bowl, stir together the lemon zest and juice, pesto, and vinegar. Pour over the potato mixture and stir to coat evenly. Let sit at room temperature for 30 minutes to 1 hour. (You can make this up to this point up to 1 day ahead. Store, covered, in the refrigerator. Allow to come to room temperature for 30 minutes before proceeding.)\u003c/li>\n\u003cfigure id=\"attachment_86734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dressing-salad1000.jpg\" alt=\"Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pour the Lemon-Basil Pesto Vinaigrette over the potatoes and green beans and stir to coat evenly. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Garnish with the basil and serve.\u003c/li>\n\u003cfigure id=\"attachment_86745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000c.jpg\" alt=\"Garnish with the basil and serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garnish with the basil and serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies",
"title": "Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\" alt=\"Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kebabs are party fare:\u003c/strong> they are versatile, fun, and easy to eat out of hand. You can keep them simple, or make them elaborate. You can choose poultry, meat, fish or seafood, or veggies or a combination. You can marinate them in flavorful potions or serve sauces alongside inspired by cuisines across the world. And you can pile them high on a platter and invite guests to choose their favorites. \u003c/p>\n\u003cp>Here is one of my favorites, inspired by a recipe from my dear friend Maria Helm Sinskey, in her fabulous cookbook \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Family-Meals-Creating-Traditions/dp/0848732634\" target=\"_blank\">\u003cem>Family Meals\u003c/em>\u003c/a>. I’ve been making this recipe for many years and have adapted it over time, but the basics are the same: bite-sized pieces of chicken are bathed in a tangy yogurt-herb marinade (I add plenty of lemon to mine) until they are succulent. Threaded onto skewers with summer vegetables, in this case, cherry tomatoes and discs of zucchini, they are grilled until sizzling golden brown. The marinade keeps them flavorful and juicy, but be sure you don’t overcook them.\u003c/p>\n\u003cp>Serve these with warm whole wheat pita bread or naan, and an array of colorful summer salads. \u003c/p>\n\u003cfigure id=\"attachment_86639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-ingredients1000a.jpg\" alt=\"Ingredients for Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 skewers\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs boneless, skinless chicken breasts or thighs, cut into 2-inch pieces\u003c/li>\n\u003cli>3/4 cup plain whole milk yogurt (not Greek)\u003c/li>\n\u003cli>Zest and juice of 1 large Meyer lemon\u003c/li>\n\u003cli>1/3 cup finely chopped green onions\u003c/li>\n\u003cli>1/3 cup minced fresh herbs such as cilantro, mint, and dill\u003c/li>\n\u003cli>2 garlic cloves, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 small zucchini, cut into 1/2 inch rounds\u003c/li>\n\u003cli>About 18 cherry tomatoes\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, stir together the yogurt, lemon zest and juice, green onions, herbs, garlic, 1 tsp salt, and 1/4 tsp pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 6 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_86633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-cut1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-cut1000.jpg\" alt=\"Cut chicken into 2-inch pieces and add to yogurt-herb marinade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut chicken into 2-inch pieces and add to yogurt-herb marinade. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Soak 8 to 10 wooden skewers in water for 30 minutes. Prepare a charcoal grill for direct heat grilling over medium coals.\u003c/li>\n\u003cli>Remove the chicken from the marinade, letting as much drip back into the bowl as possible, and thread the chicken onto the skewers, alternating with the zucchini and cherry tomatoes.\u003c/li>\n\u003cfigure id=\"attachment_86643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewers1000a.jpg\" alt=\"Thread the chicken onto the skewers, alternating with the zucchini and cherry tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thread the chicken onto the skewers, alternating with the zucchini and cherry tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Brush the cooking grate of the grill clean, then oil the grate. Grill the skewers, turning occasionally, until cooked through and browned nicely, 8–10 minutes. Serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86645\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewerscooked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewerscooked1000.jpg\" alt=\" Grill the skewers, turning occasionally, until cooked through and browned nicely, 8–10 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86645\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the skewers, turning occasionally, until cooked through and browned nicely. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "From chicken to pork to assorted vegetables, kebabs are deliciously fun to eat, quick to cook, and endlessly versatile. These chicken kebabs are some of my summer favorites.",
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"description": "From chicken to pork to assorted vegetables, kebabs are deliciously fun to eat, quick to cook, and endlessly versatile. These chicken kebabs are some of my summer favorites.",
"title": "Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\" alt=\"Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kebabs are party fare:\u003c/strong> they are versatile, fun, and easy to eat out of hand. You can keep them simple, or make them elaborate. You can choose poultry, meat, fish or seafood, or veggies or a combination. You can marinate them in flavorful potions or serve sauces alongside inspired by cuisines across the world. And you can pile them high on a platter and invite guests to choose their favorites. \u003c/p>\n\u003cp>Here is one of my favorites, inspired by a recipe from my dear friend Maria Helm Sinskey, in her fabulous cookbook \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Family-Meals-Creating-Traditions/dp/0848732634\" target=\"_blank\">\u003cem>Family Meals\u003c/em>\u003c/a>. I’ve been making this recipe for many years and have adapted it over time, but the basics are the same: bite-sized pieces of chicken are bathed in a tangy yogurt-herb marinade (I add plenty of lemon to mine) until they are succulent. Threaded onto skewers with summer vegetables, in this case, cherry tomatoes and discs of zucchini, they are grilled until sizzling golden brown. The marinade keeps them flavorful and juicy, but be sure you don’t overcook them.\u003c/p>\n\u003cp>Serve these with warm whole wheat pita bread or naan, and an array of colorful summer salads. \u003c/p>\n\u003cfigure id=\"attachment_86639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-ingredients1000a.jpg\" alt=\"Ingredients for Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 skewers\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs boneless, skinless chicken breasts or thighs, cut into 2-inch pieces\u003c/li>\n\u003cli>3/4 cup plain whole milk yogurt (not Greek)\u003c/li>\n\u003cli>Zest and juice of 1 large Meyer lemon\u003c/li>\n\u003cli>1/3 cup finely chopped green onions\u003c/li>\n\u003cli>1/3 cup minced fresh herbs such as cilantro, mint, and dill\u003c/li>\n\u003cli>2 garlic cloves, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>2 small zucchini, cut into 1/2 inch rounds\u003c/li>\n\u003cli>About 18 cherry tomatoes\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, stir together the yogurt, lemon zest and juice, green onions, herbs, garlic, 1 tsp salt, and 1/4 tsp pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 6 hours or up to overnight.\u003c/li>\n\u003cfigure id=\"attachment_86633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-cut1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-cut1000.jpg\" alt=\"Cut chicken into 2-inch pieces and add to yogurt-herb marinade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cut chicken into 2-inch pieces and add to yogurt-herb marinade. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Soak 8 to 10 wooden skewers in water for 30 minutes. Prepare a charcoal grill for direct heat grilling over medium coals.\u003c/li>\n\u003cli>Remove the chicken from the marinade, letting as much drip back into the bowl as possible, and thread the chicken onto the skewers, alternating with the zucchini and cherry tomatoes.\u003c/li>\n\u003cfigure id=\"attachment_86643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewers1000a.jpg\" alt=\"Thread the chicken onto the skewers, alternating with the zucchini and cherry tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thread the chicken onto the skewers, alternating with the zucchini and cherry tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Brush the cooking grate of the grill clean, then oil the grate. Grill the skewers, turning occasionally, until cooked through and browned nicely, 8–10 minutes. Serve right away.\u003c/li>\n\u003cfigure id=\"attachment_86645\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewerscooked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-skewerscooked1000.jpg\" alt=\" Grill the skewers, turning occasionally, until cooked through and browned nicely, 8–10 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86645\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the skewers, turning occasionally, until cooked through and browned nicely. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip",
"title": "Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_86219,bayareabites_65185' label='More Summer Recipes']\u003c/p>\n\u003cp>Late summer, whether you have a backyard garden or frequent the farmers’ market, we seem to all get hit with an onslaught of zucchini and summer squash. And while I love to slice it thinly and throw it in big green veggies salads with loads of tomatoes or turn it into ribbons for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\" target=\"_blank\">shaved zucchini salad\u003c/a>, or sear it in seconds with garlic and olive oil, sometimes I want something heartier and a little more memorable. Enter these exquisite fritters. \u003c/p>\n\u003cp>Stuffed with shredded zucchini, fresh summer herbs, green onions, and creamy feta, these little savory pancakes are just held together with bread crumbs and whole eggs. I like using green zucchini, but you can certainly mix it up with different colors. I also tend to choose French sheep’s milk feta, rather than Greek feta, as I like the fact that it’s less salty and more creamy dreamy (I find Greek a bit too salty and dry for these delicate fritters). \u003c/p>\n\u003cp>Pan-fried in a little olive or canola oil, the fritters emerge golden brown and crispy on the outside, and soft and tender on the inside. Serve them hot, with or without the cooling lemony yogurt-herb dip (but I can’t imagine them without!). \u003c/p>\n\u003cp>These make a great first course to a bigger meal, or serve them with a simple green salad alongside for a scrumptious summer lunch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Make these gluten-free by swapping out the wheat bread crumbs for gluten-free bread crumbs!\u003c/p>\n\u003cfigure id=\"attachment_86537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritter-ingredients1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritter-ingredients1000-full.jpg\" alt=\"Ingredients for Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 16 fritters; serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Yogurt-herb dip\u003c/em>\u003c/p>\n\u003cli>3/4 cup (7 oz) plain whole milk Greek yogurt\u003c/li>\n\u003cli>1 tbsp each finely chopped cilantro, fresh mint, and chives\u003c/li>\n\u003cli>Juice of 1/2 large Meyer lemon\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Fritters\u003c/em>\n\u003cli>1 1/4 lbs zucchini (about 4 medium), trimmed\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs\u003c/li>\n\u003cli>3 large eggs, lightly beaten\u003c/li>\n\u003cli>6 oz crumbled feta cheese (about 1 1/4 cup; I use French sheep milk feta)\u003c/li>\n\u003cli>1/4 cup chopped green onions\u003c/li>\n\u003cli>2 tbsp finely chopped fresh mint leaves\u003c/li>\n\u003cli>2 tbsp finely chopped cilantro\u003c/li>\n\u003cli>1/4 cup canola or vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the dip, in a bowl, stir together the yogurt, herbs, lemon juice and salt. Cover and refrigerate until ready to use.\u003c/li>\n\u003cli>Shred the zucchini on the large holes of a box grater. Spread on paper towels into an even layer and sprinkle with a little salt. Let stand for 15 minutes, then blot with more paper towels, pressing to remove as much liquid as possible. Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine.\u003c/li>\n\u003cfigure id=\"attachment_86547\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-grate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-grate1000.jpg\" alt=\"Shred the zucchini on the large holes of a box grater. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shred the zucchini on the large holes of a box grater. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-addcheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-addcheese1000.jpg\" alt=\"Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until very hot. In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Cook, turning once, until golden brown and crispy, about 6 minutes. Transfer to a baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters.\u003c/li>\n\u003cfigure id=\"attachment_86546\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-frying1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-frying1000.jpg\" alt=\"In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In batches, add dollops of the zucchini mixture, pressing it into a round cake. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-cooking1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-cooking1000a.jpg\" alt=\"Cook, turning once, until golden brown and crispy, about 6 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook, turning once, until golden brown and crispy, about 6 minutes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Serve hot with the yogurt-herb sauce alongside.\u003c/li>\n\u003cfigure id=\"attachment_86551\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-plated1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-plated1000.jpg\" alt=\"Serve hot with the yogurt-herb sauce alongside. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve hot with the yogurt-herb sauce alongside. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Crisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. ",
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"description": "Crisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. ",
"title": "Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip | KQED",
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"headline": "Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. 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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Late summer, whether you have a backyard garden or frequent the farmers’ market, we seem to all get hit with an onslaught of zucchini and summer squash. And while I love to slice it thinly and throw it in big green veggies salads with loads of tomatoes or turn it into ribbons for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\" target=\"_blank\">shaved zucchini salad\u003c/a>, or sear it in seconds with garlic and olive oil, sometimes I want something heartier and a little more memorable. Enter these exquisite fritters. \u003c/p>\n\u003cp>Stuffed with shredded zucchini, fresh summer herbs, green onions, and creamy feta, these little savory pancakes are just held together with bread crumbs and whole eggs. I like using green zucchini, but you can certainly mix it up with different colors. I also tend to choose French sheep’s milk feta, rather than Greek feta, as I like the fact that it’s less salty and more creamy dreamy (I find Greek a bit too salty and dry for these delicate fritters). \u003c/p>\n\u003cp>Pan-fried in a little olive or canola oil, the fritters emerge golden brown and crispy on the outside, and soft and tender on the inside. Serve them hot, with or without the cooling lemony yogurt-herb dip (but I can’t imagine them without!). \u003c/p>\n\u003cp>These make a great first course to a bigger meal, or serve them with a simple green salad alongside for a scrumptious summer lunch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Make these gluten-free by swapping out the wheat bread crumbs for gluten-free bread crumbs!\u003c/p>\n\u003cfigure id=\"attachment_86537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritter-ingredients1000-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritter-ingredients1000-full.jpg\" alt=\"Ingredients for Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 16 fritters; serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Yogurt-herb dip\u003c/em>\u003c/p>\n\u003cli>3/4 cup (7 oz) plain whole milk Greek yogurt\u003c/li>\n\u003cli>1 tbsp each finely chopped cilantro, fresh mint, and chives\u003c/li>\n\u003cli>Juice of 1/2 large Meyer lemon\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Fritters\u003c/em>\n\u003cli>1 1/4 lbs zucchini (about 4 medium), trimmed\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs\u003c/li>\n\u003cli>3 large eggs, lightly beaten\u003c/li>\n\u003cli>6 oz crumbled feta cheese (about 1 1/4 cup; I use French sheep milk feta)\u003c/li>\n\u003cli>1/4 cup chopped green onions\u003c/li>\n\u003cli>2 tbsp finely chopped fresh mint leaves\u003c/li>\n\u003cli>2 tbsp finely chopped cilantro\u003c/li>\n\u003cli>1/4 cup canola or vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the dip, in a bowl, stir together the yogurt, herbs, lemon juice and salt. Cover and refrigerate until ready to use.\u003c/li>\n\u003cli>Shred the zucchini on the large holes of a box grater. Spread on paper towels into an even layer and sprinkle with a little salt. Let stand for 15 minutes, then blot with more paper towels, pressing to remove as much liquid as possible. Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine.\u003c/li>\n\u003cfigure id=\"attachment_86547\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-grate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-grate1000.jpg\" alt=\"Shred the zucchini on the large holes of a box grater. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shred the zucchini on the large holes of a box grater. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-addcheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-addcheese1000.jpg\" alt=\"Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the zucchini to a mixing bowl. Add the bread crumbs, eggs, feta, green onions, mint, and cilantro and stir and toss well to combine. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until very hot. In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Cook, turning once, until golden brown and crispy, about 6 minutes. Transfer to a baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters.\u003c/li>\n\u003cfigure id=\"attachment_86546\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-frying1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-frying1000.jpg\" alt=\"In batches, add dollops (about 1/4 cup each) of the zucchini mixture, pressing it into a round cake. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86546\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In batches, add dollops of the zucchini mixture, pressing it into a round cake. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-cooking1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-cooking1000a.jpg\" alt=\"Cook, turning once, until golden brown and crispy, about 6 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook, turning once, until golden brown and crispy, about 6 minutes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Serve hot with the yogurt-herb sauce alongside.\u003c/li>\n\u003cfigure id=\"attachment_86551\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-plated1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-plated1000.jpg\" alt=\"Serve hot with the yogurt-herb sauce alongside. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve hot with the yogurt-herb sauce alongside. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Guide to 13 Top-Notch Gastropubs in the South Bay",
"title": "A Guide to 13 Top-Notch Gastropubs in the South Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The restaurant scene is roaring back to life in the South Bay and a common theme among them is restaurants featuring a unique bar program paired to a dining menu equal in creativity. While the concept of bringing together your favorite bar with gourmet bar bites is no new feat, here are 13 top-notch gastropubs in the South Bay.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86415,86416,86417\"]\u003cbr>\nTransformed from a cozy wine and dessert bar, \u003cstrong>55 South\u003c/strong> now serves craft cocktails and local brews alongside a menu of modern pub bites. Using small-batch spirits, old favorites such as the Moscow Mule get the craft cocktail treatment. A newly added menu of small plates is served Tuesday through Saturday nights.\u003c/p>\n\u003cp>\u003ca href=\"http://the55south.com/\">\u003cstrong>55 South\u003c/strong>\u003c/a>\u003cbr>\n55 S 1st Street, San Jose [\u003ca href=\"http://goo.gl/GBMRhF\">map\u003c/a>]\u003cbr>\nPh: (408) 288-6000\u003cbr>\nHours: Sun. - Tue. 7PM – 12AM; Wed. - Sat. 7PM – 2AM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/the55southdtsj\">55 South\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/the55south\">@the55south\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86420,86421,86422\"]\u003cbr>\n\u003cstrong>Bierhaus\u003c/strong> in Mountain View brings the feel of a German beer garden to the South Bay. The gastropub offers beers from Germany and Europe as well as a select few craft beers from the States. Grass-fed beef burgers and small plates such as the spaetzle with mushrooms and ham are hearty pairings made to enjoy alongside your litter of beer in the large outdoor beer garden.\u003c/p>\n\u003cp>\u003ca href=\"http://bierha.us/\">\u003cstrong>Bierhaus\u003c/strong>\u003c/a>\u003cbr>\n383 Castro Street, Mountain View [\u003ca href=\"https://www.google.com/maps/place/Bierhaus/@37.391441,-122.080161,17z/data=!3m1!4b1!4m2!3m1!1s0x0:0xd65609045ee62dc6\">map\u003c/a>]\u003cbr>\nPh: (650) 395-8209\u003cbr>\nHours: Mon. 4PM - 9PM; Tues. - Sun. 11AM - 9PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bierhausMV\">Bierhaus\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BierhausMV\">@bierhausMV\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86430,86428,86429,86431\"]\u003cbr>\nAt \u003cstrong>Liquid Bread\u003c/strong>, executive chef, John Burke pairs his experience in fine dining with his appreciation for beer varieties at this Campbell gastropub. While there are no table clothes in sight, the food menu reads gourmet with a beer selection to impress any beer lover. Perfect for hoppy ale, the rich burger with béarnaise sauce and herbed potatoes is a crowd pleaser as is the locally sourced chicken and waffles. With more than twenty taps and a fridge of bottles (also available to go) the beer selection ranges from Bay Area breweries, popular domestic craft beers and European imports.\u003c/p>\n\u003cp>\u003ca href=\"http://www.liquidbreadcampbell.com/\">\u003cstrong>Liquid Bread Gastropub\u003c/strong>\u003c/a>\u003cbr>\n379 E Campbell Avenue, Campbell [\u003ca href=\"http://goo.gl/yevG57\">map\u003c/a>]\u003cbr>\nPh: (408) 370-3400\u003cbr>\nHours: Tue. – Sat. 3pm – 11pm; Sun. 1pm - 9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LiquidBreadCampbell/info\">Liquid Bread Gastropub\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LBgastropub\">@LBgastropub\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86435,86436\"]\u003cbr>\nTucked away from the main drag of Los Gatos, \u003cstrong>Jack Rose Libation House\u003c/strong> pays homage to John Steinbeck (whose former residence butts up against the bars property) with a unique literary themed décor. In honor of the author’s favorite cocktail, the house specialty is the Jack Rose, a refreshing concoction of Laird’s Applejack, house made grenadine, lime juice and simple syrup. The staff makes syrups, bitters and shrubs in house for their cocktail creations. For bar bites Jack Rose serves a tasty menu of cheese and charcuterie boards, small plates and pizzas.\u003c/p>\n\u003cp>\u003ca href=\"http://jackrosebar.com/\">\u003cstrong>Jack Rose Libation House\u003c/strong>\u003c/a>\u003cbr>\n18840 Saratoga Los Gatos Rd., Los Gatos [\u003ca href=\"http://goo.gl/D58H8x\">map\u003c/a>]\u003cbr>\nHours: Mon. – Wed. 4PM - 11PM; Thu. 4PM - 12AM; Fri. – Sat. 4PM - 1AM; Sun. 4PM - 10PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JackRoseLibationHouse\">Jack Rose Libation House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/JackRosebar\">@JackRosebar\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86450,86447,86448,86446,86451\"]\u003cbr>\n\u003cstrong>Good Karma\u003c/strong> serves an entirely vegan menu that can be enjoyed by anyone who likes their food with big flavor and wholesome ingredients — regardless of your eating preferences. Dishes such as the jerk tofu and vegan bao Buddha bun pair deliciously to Good Karma’s impressive selection of craft beers on tap. With the occasional exceptions for a few imports, the majority of the taps are devoted to local microbreweries. A fridge holds bottled beer available to be enjoyed there or to go.\u003c/p>\n\u003cp>\u003ca href=\"http://goodkarmasj.com/\">\u003cstrong>Good Karma Vegan Café\u003c/strong>\u003c/a>\u003cbr>\n37 S. 1st Street, San Jose [\u003ca href=\"http://goo.gl/P7ltIU\">map\u003c/a>]\u003cbr>\nPh: (408) 294-2694\u003cbr>\nHours: Mon. – Sat. 11AM – 9PM; Sun. 12PM – 7PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/goodkarmasj\">Good Karma Vegan Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GoodKarmaCafe\">@GoodKarmaCafe\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86459,86453,86458,86454,86455,86457\"]\u003cbr>\nThe dining menu at \u003cstrong>Lexington House\u003c/strong> is plated and served in the style of fine New American dining. Not to be missed dishes include the artfully plated, textures of beet, with strawberries and honey mascarpone, as well as the Maitake mushrooms, with creamy burrata and toasted crumbs. The restaurant’s bar program features curious cocktail creations made with small batch spirits, craft beer and limited-production wine. Co-founder and bartender, Jimmy Marino develops many of the cocktails including the novel, yet enjoyable Coffee & Cigarettes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thelexlg.com/\">\u003cstrong>Lexington House\u003c/strong>\u003c/a>\u003cbr>\n40 N. Santa Cruz Avenue, Los Gatos [\u003ca href=\"http://goo.gl/nCG1VD\">map\u003c/a>]\u003cbr>\nPh: (408) 354-1600\u003cbr>\nHours: Mon. – Thu. 5:30PM – 10PM; Fri. – Sat. 5PM - 10:30PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thelexlg\">The Lexington House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thelexlg\">@thelexlg\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86462,86463,86461,86464\"]\u003cbr>\nIt may not seem like an obvious marriage but this gastropub has enjoyed much success with their menu of pastrami sandwiches and menu of Belgian beers. \u003cstrong>The Refuge\u003c/strong> has a rotating menu of twenty-four beers on tap. The selections are predominately Belgian varieties but domestic craft breweries are offered as well. An extensive menu of bottled beer is available as well. To soak up the pungent Belgian ales, Refuge’s dining menu features hearty burgers, cheese steaks and the signature pastrami reuben.\u003c/p>\n\u003cp>\u003ca href=\"http://www.refugesc.com/\">\u003cstrong>Refuge\u003c/strong>\u003c/a>\u003cbr>\n1143 Crane Street, Menlo Park [\u003ca href=\"http://goo.gl/C671mo\">map\u003c/a>]\u003cbr>\nPh: (650) 319-8197\u003cbr>\nHours: Tue. – Thur. 11:30AM- 2:30PM 5:00 pm – 9PM; Fri. 11:30AM - 2:30PM 5PM – 10PM; Sat. 12PM – 10PM; Sun. 2PM – 9PM; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/the-REFUGE/160112931358\">The Refuge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/RefugePastrami\">@Refugepastrami\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86476,86475,86477,86473\"]\u003cbr>\nFar-gone from being hot and new, this San Jose veteran restaurant has enjoyed a continued following for its German food, beer and charm. \u003cstrong>Teske’s Germania\u003c/strong> pours German beers by the liter and half liter alongside a menu of hearty German comfort food. In addition to beer, Teske’s serves a menu of traditional German schnapps. The real festivity kicks off during Oktoberfest celebrations with live music and dancing in outdoor beer garden.\u003c/p>\n\u003cp>\u003ca href=\"http://www.teskes-germania.com/\">\u003cstrong>Teske’s Germania\u003c/strong>\u003c/a>\u003cbr>\n255 N 1st Street, San Jose [\u003ca href=\"http://goo.gl/YM3YCO\">map\u003c/a>]\u003cbr>\nPh: (408) 292-0291\u003cbr>\nHours: Tue. – Fri. 11AM – 2PM, 5PM-9:30PM; Sat. 5PM-9:30PM; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TeskesGermania\">Teske’s Germania Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86483,86482,86480,86481\"]\u003cbr>\nWhile food may not be directly available here, \u003cstrong>Market Beer Company\u003c/strong> calls San Pedro Square Market home, where a multitude of dining options are just a step away. After making up your mind on where to eat, then comes the harder option: selecting a beer that fits your taste from the several refrigerator cases. Market Beer Company carries a hearty collection of bottled beers from craft breweries around the country as well as imported selections. Bottles are available for take away or to be enjoyed at San Pedro Square Market. Additionally, be on the lookout for special tap takeover events with various local breweries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marketbeercompany.com/\">\u003cstrong>Market Beer Company\u003c/strong>\u003c/a>\u003cbr>\n100 N. Almaden Ave., San Jose [\u003ca href=\"http://goo.gl/vdH7Me\">map\u003c/a>]\u003cbr>\nHours: Mon. – Thu. 11am – 10pm; Fri. – Sat. 11am -12am; Sun. 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MarketBeerCo\">Market Beer Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/spsmarketbeerco\">@SPSMarketBeerCo\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86487,86488,86490,86489\"]\u003cbr>\nHaving recently celebrated their second anniversary, \u003cstrong>Original Gravity Public House\u003c/strong> features more than twenty-five taps pouring a rotating menu of beer from craft breweries around the country.* A newly opened second bar keeps up with the weekend crowds, while a backyard patio is perfect for enjoying a cold beer on a warm day. Complementing their beer menu Original Gravity also serves a menu of gourmet sausages with flavors running the spectrum from Texas bratwurst to apricot. A side order of duck fat fries is a must.\u003c/p>\n\u003cp>\u003ca href=\"http://www.originalgravitypub.com/\">\u003cstrong>Original Gravity Public House\u003c/strong>\u003c/a>\u003cbr>\n66 S 1st St., San Jose [\u003ca href=\"http://goo.gl/BJC81r\">map\u003c/a>]\u003cbr>\nHours: Mon. – Wed. 11:30am – 10:30pm; Thu. – Sat. 11:30am – 12am; Sun. 11:30am – 10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/originalgravitypub\">Original Gravity Public House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/OrigGravPub\">@OrigGravPub\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86494,86493,86495,86496\"]\u003cbr>\nA cool collection of unique beers on draft and a menu of fun cocktails make \u003cstrong>Steins Beer Garden & Restaurant\u003c/strong> a popular lunch and happy hour destination in Mountain View. Perfect company to the drink menu, is an offering of American comfort food from Stein’s kitchen. Ample seating can be found in the large, open dining room or outside in the beer garden. The housemade sausage plate with toast points and whole grain mustard is ideal for keeping your belly full with hearty food between pours.\u003c/p>\n\u003cp>\u003ca href=\"http://steinsbeergarden.com/\">\u003cstrong>Steins Beer Garden & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n895 Villa St., Mountain View [\u003ca href=\"http://goo.gl/MHzqZf\">map\u003c/a>]\u003cbr>\nHours: Mon. – Thu. 11am – 11pm; Fri. – Sat. 11am – 11:30pm; Sun. 11am – 10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SteinsBeerGarden\">Steins Beer Garden & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/steinsbeer\">@steinsbeer\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86500,86502,86501,86499\"]\u003cbr>\nLarge communal tables and outdoor seating make \u003cstrong>SP2\u003c/strong> a great place to meet up with friends for drinks, brunch or just because. The cocktail menu is a refreshing blend of classic recipes as well as SP2 signature creations. The Moonshiners Lemonade and the Cucumber Basil Gimlet are big hits from the bar menu. As for food, SP2’s signature dish is the deliciously tender, soy ginger glazed ribs. Happy hour runs daily from 3 – 7pm with and features a collection of small plates for $5 and beverages priced from $3 to $5.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sp2sanjose.com/\">\u003cstrong>SP2 Communal Bar + Restaurant\u003c/strong>\u003c/a>\u003cbr>\n72 N. Almaden Ave., San Jose, [\u003ca href=\"http://goo.gl/1WZsUh\">map\u003c/a>]\u003cbr>\nHours: Mon. – Thu.11:30 am - 12am; Fri. 11:30 am - 2am; Sat. 11am – 2am; Sun. 11am - 12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SP2SanJose/info\">SP2 Communal Bar + Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/_SP2_\">@_SP2_\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86443,86441,86442,86444\"]\u003cbr>\nThis cocktail house is next-door neighbors to its sister restaurant, Original Gravity Public House. Those who love to discover a new mixology creation will be at home at \u003cstrong>Paper Plane\u003c/strong> with the restaurants enormous bar shelf and talented staff, who will happily find something that fits your taste. A fun menu of small plates feature dishes great for sharing, including the delicious chicken and waffle sliders with a sweet and spicy bacon marmalade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paperplanesj.com/\">\u003cstrong>Paper Plane\u003c/strong>\u003c/a>\u003cbr>\n72 S. First St., San Jose [\u003ca href=\"http://goo.gl/rwuzwR\">map\u003c/a>]\u003cbr>\nHours: Mon. – Tue. 4:30pm - 12am; Wed. – Sat. 4:30pm - 2am; Sun. 4:30pm - 12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/paperplanebar\">Paper Plane\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This list was updated on 4/7/16 from the original list of 15 gastropubs.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The restaurant scene is roaring back to life in the South Bay and a common theme among them is restaurants featuring a unique bar program paired to a dining menu equal in creativity. While the concept of bringing together your favorite bar with gourmet bar bites is no new feat, here are 13 top-notch gastropubs in the South Bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTransformed from a cozy wine and dessert bar, \u003cstrong>55 South\u003c/strong> now serves craft cocktails and local brews alongside a menu of modern pub bites. Using small-batch spirits, old favorites such as the Moscow Mule get the craft cocktail treatment. A newly added menu of small plates is served Tuesday through Saturday nights.\u003c/p>\n\u003cp>\u003ca href=\"http://the55south.com/\">\u003cstrong>55 South\u003c/strong>\u003c/a>\u003cbr>\n55 S 1st Street, San Jose [\u003ca href=\"http://goo.gl/GBMRhF\">map\u003c/a>]\u003cbr>\nPh: (408) 288-6000\u003cbr>\nHours: Sun. - Tue. 7PM – 12AM; Wed. - Sat. 7PM – 2AM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/the55southdtsj\">55 South\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/the55south\">@the55south\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cstrong>Bierhaus\u003c/strong> in Mountain View brings the feel of a German beer garden to the South Bay. The gastropub offers beers from Germany and Europe as well as a select few craft beers from the States. Grass-fed beef burgers and small plates such as the spaetzle with mushrooms and ham are hearty pairings made to enjoy alongside your litter of beer in the large outdoor beer garden.\u003c/p>\n\u003cp>\u003ca href=\"http://bierha.us/\">\u003cstrong>Bierhaus\u003c/strong>\u003c/a>\u003cbr>\n383 Castro Street, Mountain View [\u003ca href=\"https://www.google.com/maps/place/Bierhaus/@37.391441,-122.080161,17z/data=!3m1!4b1!4m2!3m1!1s0x0:0xd65609045ee62dc6\">map\u003c/a>]\u003cbr>\nPh: (650) 395-8209\u003cbr>\nHours: Mon. 4PM - 9PM; Tues. - Sun. 11AM - 9PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bierhausMV\">Bierhaus\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BierhausMV\">@bierhausMV\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAt \u003cstrong>Liquid Bread\u003c/strong>, executive chef, John Burke pairs his experience in fine dining with his appreciation for beer varieties at this Campbell gastropub. While there are no table clothes in sight, the food menu reads gourmet with a beer selection to impress any beer lover. Perfect for hoppy ale, the rich burger with béarnaise sauce and herbed potatoes is a crowd pleaser as is the locally sourced chicken and waffles. With more than twenty taps and a fridge of bottles (also available to go) the beer selection ranges from Bay Area breweries, popular domestic craft beers and European imports.\u003c/p>\n\u003cp>\u003ca href=\"http://www.liquidbreadcampbell.com/\">\u003cstrong>Liquid Bread Gastropub\u003c/strong>\u003c/a>\u003cbr>\n379 E Campbell Avenue, Campbell [\u003ca href=\"http://goo.gl/yevG57\">map\u003c/a>]\u003cbr>\nPh: (408) 370-3400\u003cbr>\nHours: Tue. – Sat. 3pm – 11pm; Sun. 1pm - 9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LiquidBreadCampbell/info\">Liquid Bread Gastropub\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LBgastropub\">@LBgastropub\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTucked away from the main drag of Los Gatos, \u003cstrong>Jack Rose Libation House\u003c/strong> pays homage to John Steinbeck (whose former residence butts up against the bars property) with a unique literary themed décor. In honor of the author’s favorite cocktail, the house specialty is the Jack Rose, a refreshing concoction of Laird’s Applejack, house made grenadine, lime juice and simple syrup. The staff makes syrups, bitters and shrubs in house for their cocktail creations. For bar bites Jack Rose serves a tasty menu of cheese and charcuterie boards, small plates and pizzas.\u003c/p>\n\u003cp>\u003ca href=\"http://jackrosebar.com/\">\u003cstrong>Jack Rose Libation House\u003c/strong>\u003c/a>\u003cbr>\n18840 Saratoga Los Gatos Rd., Los Gatos [\u003ca href=\"http://goo.gl/D58H8x\">map\u003c/a>]\u003cbr>\nHours: Mon. – Wed. 4PM - 11PM; Thu. 4PM - 12AM; Fri. – Sat. 4PM - 1AM; Sun. 4PM - 10PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JackRoseLibationHouse\">Jack Rose Libation House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/JackRosebar\">@JackRosebar\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cstrong>Good Karma\u003c/strong> serves an entirely vegan menu that can be enjoyed by anyone who likes their food with big flavor and wholesome ingredients — regardless of your eating preferences. Dishes such as the jerk tofu and vegan bao Buddha bun pair deliciously to Good Karma’s impressive selection of craft beers on tap. With the occasional exceptions for a few imports, the majority of the taps are devoted to local microbreweries. A fridge holds bottled beer available to be enjoyed there or to go.\u003c/p>\n\u003cp>\u003ca href=\"http://goodkarmasj.com/\">\u003cstrong>Good Karma Vegan Café\u003c/strong>\u003c/a>\u003cbr>\n37 S. 1st Street, San Jose [\u003ca href=\"http://goo.gl/P7ltIU\">map\u003c/a>]\u003cbr>\nPh: (408) 294-2694\u003cbr>\nHours: Mon. – Sat. 11AM – 9PM; Sun. 12PM – 7PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/goodkarmasj\">Good Karma Vegan Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GoodKarmaCafe\">@GoodKarmaCafe\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 dining menu at \u003cstrong>Lexington House\u003c/strong> is plated and served in the style of fine New American dining. Not to be missed dishes include the artfully plated, textures of beet, with strawberries and honey mascarpone, as well as the Maitake mushrooms, with creamy burrata and toasted crumbs. The restaurant’s bar program features curious cocktail creations made with small batch spirits, craft beer and limited-production wine. Co-founder and bartender, Jimmy Marino develops many of the cocktails including the novel, yet enjoyable Coffee & Cigarettes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thelexlg.com/\">\u003cstrong>Lexington House\u003c/strong>\u003c/a>\u003cbr>\n40 N. Santa Cruz Avenue, Los Gatos [\u003ca href=\"http://goo.gl/nCG1VD\">map\u003c/a>]\u003cbr>\nPh: (408) 354-1600\u003cbr>\nHours: Mon. – Thu. 5:30PM – 10PM; Fri. – Sat. 5PM - 10:30PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thelexlg\">The Lexington House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thelexlg\">@thelexlg\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt may not seem like an obvious marriage but this gastropub has enjoyed much success with their menu of pastrami sandwiches and menu of Belgian beers. \u003cstrong>The Refuge\u003c/strong> has a rotating menu of twenty-four beers on tap. The selections are predominately Belgian varieties but domestic craft breweries are offered as well. An extensive menu of bottled beer is available as well. To soak up the pungent Belgian ales, Refuge’s dining menu features hearty burgers, cheese steaks and the signature pastrami reuben.\u003c/p>\n\u003cp>\u003ca href=\"http://www.refugesc.com/\">\u003cstrong>Refuge\u003c/strong>\u003c/a>\u003cbr>\n1143 Crane Street, Menlo Park [\u003ca href=\"http://goo.gl/C671mo\">map\u003c/a>]\u003cbr>\nPh: (650) 319-8197\u003cbr>\nHours: Tue. – Thur. 11:30AM- 2:30PM 5:00 pm – 9PM; Fri. 11:30AM - 2:30PM 5PM – 10PM; Sat. 12PM – 10PM; Sun. 2PM – 9PM; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/the-REFUGE/160112931358\">The Refuge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/RefugePastrami\">@Refugepastrami\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFar-gone from being hot and new, this San Jose veteran restaurant has enjoyed a continued following for its German food, beer and charm. \u003cstrong>Teske’s Germania\u003c/strong> pours German beers by the liter and half liter alongside a menu of hearty German comfort food. In addition to beer, Teske’s serves a menu of traditional German schnapps. The real festivity kicks off during Oktoberfest celebrations with live music and dancing in outdoor beer garden.\u003c/p>\n\u003cp>\u003ca href=\"http://www.teskes-germania.com/\">\u003cstrong>Teske’s Germania\u003c/strong>\u003c/a>\u003cbr>\n255 N 1st Street, San Jose [\u003ca href=\"http://goo.gl/YM3YCO\">map\u003c/a>]\u003cbr>\nPh: (408) 292-0291\u003cbr>\nHours: Tue. – Fri. 11AM – 2PM, 5PM-9:30PM; Sat. 5PM-9:30PM; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TeskesGermania\">Teske’s Germania Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWhile food may not be directly available here, \u003cstrong>Market Beer Company\u003c/strong> calls San Pedro Square Market home, where a multitude of dining options are just a step away. After making up your mind on where to eat, then comes the harder option: selecting a beer that fits your taste from the several refrigerator cases. Market Beer Company carries a hearty collection of bottled beers from craft breweries around the country as well as imported selections. Bottles are available for take away or to be enjoyed at San Pedro Square Market. Additionally, be on the lookout for special tap takeover events with various local breweries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marketbeercompany.com/\">\u003cstrong>Market Beer Company\u003c/strong>\u003c/a>\u003cbr>\n100 N. Almaden Ave., San Jose [\u003ca href=\"http://goo.gl/vdH7Me\">map\u003c/a>]\u003cbr>\nHours: Mon. – Thu. 11am – 10pm; Fri. – Sat. 11am -12am; Sun. 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MarketBeerCo\">Market Beer Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/spsmarketbeerco\">@SPSMarketBeerCo\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHaving recently celebrated their second anniversary, \u003cstrong>Original Gravity Public House\u003c/strong> features more than twenty-five taps pouring a rotating menu of beer from craft breweries around the country.* A newly opened second bar keeps up with the weekend crowds, while a backyard patio is perfect for enjoying a cold beer on a warm day. Complementing their beer menu Original Gravity also serves a menu of gourmet sausages with flavors running the spectrum from Texas bratwurst to apricot. A side order of duck fat fries is a must.\u003c/p>\n\u003cp>\u003ca href=\"http://www.originalgravitypub.com/\">\u003cstrong>Original Gravity Public House\u003c/strong>\u003c/a>\u003cbr>\n66 S 1st St., San Jose [\u003ca href=\"http://goo.gl/BJC81r\">map\u003c/a>]\u003cbr>\nHours: Mon. – Wed. 11:30am – 10:30pm; Thu. – Sat. 11:30am – 12am; Sun. 11:30am – 10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/originalgravitypub\">Original Gravity Public House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/OrigGravPub\">@OrigGravPub\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nA cool collection of unique beers on draft and a menu of fun cocktails make \u003cstrong>Steins Beer Garden & Restaurant\u003c/strong> a popular lunch and happy hour destination in Mountain View. Perfect company to the drink menu, is an offering of American comfort food from Stein’s kitchen. Ample seating can be found in the large, open dining room or outside in the beer garden. The housemade sausage plate with toast points and whole grain mustard is ideal for keeping your belly full with hearty food between pours.\u003c/p>\n\u003cp>\u003ca href=\"http://steinsbeergarden.com/\">\u003cstrong>Steins Beer Garden & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n895 Villa St., Mountain View [\u003ca href=\"http://goo.gl/MHzqZf\">map\u003c/a>]\u003cbr>\nHours: Mon. – Thu. 11am – 11pm; Fri. – Sat. 11am – 11:30pm; Sun. 11am – 10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SteinsBeerGarden\">Steins Beer Garden & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/steinsbeer\">@steinsbeer\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nLarge communal tables and outdoor seating make \u003cstrong>SP2\u003c/strong> a great place to meet up with friends for drinks, brunch or just because. The cocktail menu is a refreshing blend of classic recipes as well as SP2 signature creations. The Moonshiners Lemonade and the Cucumber Basil Gimlet are big hits from the bar menu. As for food, SP2’s signature dish is the deliciously tender, soy ginger glazed ribs. Happy hour runs daily from 3 – 7pm with and features a collection of small plates for $5 and beverages priced from $3 to $5.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sp2sanjose.com/\">\u003cstrong>SP2 Communal Bar + Restaurant\u003c/strong>\u003c/a>\u003cbr>\n72 N. Almaden Ave., San Jose, [\u003ca href=\"http://goo.gl/1WZsUh\">map\u003c/a>]\u003cbr>\nHours: Mon. – Thu.11:30 am - 12am; Fri. 11:30 am - 2am; Sat. 11am – 2am; Sun. 11am - 12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SP2SanJose/info\">SP2 Communal Bar + Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/_SP2_\">@_SP2_\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis cocktail house is next-door neighbors to its sister restaurant, Original Gravity Public House. Those who love to discover a new mixology creation will be at home at \u003cstrong>Paper Plane\u003c/strong> with the restaurants enormous bar shelf and talented staff, who will happily find something that fits your taste. A fun menu of small plates feature dishes great for sharing, including the delicious chicken and waffle sliders with a sweet and spicy bacon marmalade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paperplanesj.com/\">\u003cstrong>Paper Plane\u003c/strong>\u003c/a>\u003cbr>\n72 S. First St., San Jose [\u003ca href=\"http://goo.gl/rwuzwR\">map\u003c/a>]\u003cbr>\nHours: Mon. – Tue. 4:30pm - 12am; Wed. – Sat. 4:30pm - 2am; Sun. 4:30pm - 12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/paperplanebar\">Paper Plane\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_86353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/MartinYan_JacquesPepinearly90s-1024x704.jpg\" alt=\" Jacques Pepin and Martin Yan in the early 1990s\" width=\"1024\" height=\"704\" class=\"size-full wp-image-86353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in the early 1990s\u003c/figcaption>\u003c/figure>\n\u003cp>Join \u003ca href=\"http://www.kqed.org/\">KQED\u003c/a>, in partnership with \u003ca href=\"http://tastemychina.com/\">M.Y. China\u003c/a> and \u003ca href=\"http://www.laboulangebakery.com/\">La Boulange\u003c/a>, for “An Evening with Martin Yan and Jacques Pépin” — a celebration of two legendary chefs and public television cooking show pioneers. The evening will include food, wine and a noodle-pulling demonstration.\u003c/p>\n\u003cp>Martin will preview his new series \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> and reminisce with his old friend Jacques, who is in the Bay Area taping a new public television program \u003cem>Jacques Pépin: Heart & Soul\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites will share more details about the taping of Jacques Pépin's new series in early September.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong>\u003cbr>\nTuesday, September 30, 2014, at 6:30–9pm\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong>\u003cbr>\nUnder the Dome at Westfield San Francisco Centre\u003cbr>\n865 Market Street, San Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Tickets:\u003c/strong>\u003cbr>\n$75 general ($65 KQED members with code KQEDchefs)\u003cbr>\nTickets available through City Box Office (cityboxoffice.com)\u003cbr>\n415.392.4400, \u003ca href=\"http://www.cityboxoffice.com/eventperformances.asp?evt=1959\">\u003cstrong>BUY TICKETS\u003c/strong>\u003c/a> [ \u003cstrong>SOLD OUT as of 8/20\u003c/strong> ]\u003c/p>\n\u003cp>About \u003cstrong>\u003cem>Martin Yan’s Taste of Vietnam\u003c/em>\u003c/strong>\u003cbr>\nMartin Yan is back! In his new show, Martin showcases the country’s breathtaking landscapes, its bustling cities, and, of course, its delicious cuisine. \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> features both cooking demonstrations and a personal tour of Vietnam, given by Martin himself. The series is presented for national broadcast by KQED and premieres on Saturday, September 13, at 10am on KQED 9. It will premiere nationally throughout the fall of 2014.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About Jacques Pépin: Heart & Soul\u003c/strong>\u003cbr>\n\u003cem>Jacques Pépin: Heart & Soul\u003c/em>, Pepin’s 14th and final cooking series on public television, will be his most personal series yet. \u003cem>Heart & Soul\u003c/em> travels back in time to his earlier days in front of the camera, includes never-before-seen home videos and features the legendary chef at home sharing both simple dishes for the novice, and other, more involved creations for the seasoned cook. The series is produced by KQED, and will premiere on public television stations around the country in 2015.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tickets:\u003c/strong>\u003cbr>\n$75 general ($65 KQED members with code KQEDchefs)\u003cbr>\nTickets available through City Box Office (cityboxoffice.com)\u003cbr>\n415.392.4400, \u003ca href=\"http://www.cityboxoffice.com/eventperformances.asp?evt=1959\">\u003cstrong>BUY TICKETS\u003c/strong>\u003c/a> [ \u003cstrong>SOLD OUT as of 8/20\u003c/strong> ]\u003c/p>\n\u003cp>About \u003cstrong>\u003cem>Martin Yan’s Taste of Vietnam\u003c/em>\u003c/strong>\u003cbr>\nMartin Yan is back! In his new show, Martin showcases the country’s breathtaking landscapes, its bustling cities, and, of course, its delicious cuisine. \u003cem>Martin Yan’s Taste of Vietnam\u003c/em> features both cooking demonstrations and a personal tour of Vietnam, given by Martin himself. The series is presented for national broadcast by KQED and premieres on Saturday, September 13, at 10am on KQED 9. It will premiere nationally throughout the fall of 2014.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About Jacques Pépin: Heart & Soul\u003c/strong>\u003cbr>\n\u003cem>Jacques Pépin: Heart & Soul\u003c/em>, Pepin’s 14th and final cooking series on public television, will be his most personal series yet. \u003cem>Heart & Soul\u003c/em> travels back in time to his earlier days in front of the camera, includes never-before-seen home videos and features the legendary chef at home sharing both simple dishes for the novice, and other, more involved creations for the seasoned cook. The series is produced by KQED, and will premiere on public television stations around the country in 2015.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_bookcover-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_bookcover-.jpg\" alt=\"Yummy Supper by Erin Scott\" width=\"500\" class=\"aligncenter size-full wp-image-86268\">\u003c/a>\u003c/p>\n\u003cp>It's mid-August and the summer produce is rolling in strong, a perfect time for the release of Erin Scott’s first cookbook, \u003ca href=\"http://www.amazon.com/Yummy-Supper-Luscious-Gluten-Free-Omnivore/dp/1609615441\">\u003cstrong>Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore\u003c/strong>\u003c/a>. Erin is a food photographer and writer who runs an award-winning blog (also called \u003ca href=\"http://yummysupper.blogspot.com/\">Yummy Supper\u003c/a>) from her home in Berkeley where she lives with her husband and two children. Erin’s work celebrates the abundance of Bay Area food with such generosity and exuberance that it’s easy to forget the other important fact about \u003cstrong>Yummy Supper\u003c/strong>, one that you will find tucked away in curly brackets in the subtitle: all the recipes are \u003ca href=\"http://en.wikipedia.org/wiki/Gluten-free_diet\">gluten-free\u003c/a>, or can be made gluten-free with a few basic, easy to find substitutes.\u003c/p>\n\u003cp>The curly brackets are important because they highlight the mission of the book: to make delicious, fun, celebratory food that just happens to be gluten-free. Erin was diagnosed six years ago with \u003ca href=\"http://celiac.org/\">celiac disease\u003c/a> but she isn’t interested in separating out the gluten-free eaters from everyone else. “I want \u003cstrong>Yummy Supper\u003c/strong> to feel inclusive,” she said when we spoke on the phone. “When I was first diagnosed, I felt excluded from all the joy and pleasure around food, especially living in the Bay Area. I felt like I had to live in my sad corner away from everyone else.”\u003c/p>\n\u003cfigure id=\"attachment_86267\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_authorphoto-8244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_authorphoto-8244.jpg\" alt=\"Author Erin Scott. Photo: Erin Scott\" width=\"500\" class=\"size-full wp-image-86267\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Erin Scott. Photo: Erin Scott\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“I’m not a picky eater. Before my diagnosis, I would have never had a conversation with a waiter about what I could eat. I would just order food and eat it. So I wanted my cooking at home and the cooking I shared with people to feel like there's no worry, there's no fear, there's no separating. Let's just eat together. Let's eat really good delicious food together and not focus on the limitations.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Yummy Supper\u003c/strong> fulfills Erin’s wishes by offering 100 delicious-sounding, easy to follow recipes. The book is divided into 10 sections: \"Slurp\" (beverages), \"Egg,\" \"Veg,\" \"Sea,\" \"Butcher Shop,\" \"Grain and Seed,\" \"Nut,\" \"Fruit,\" \"Kid Favorites,\" and a final \"Odds and Ends\" for salad dressings, a pot of beans, and an uncomplicated GF flaky pastry dough. There is truly something here for everyone, from the simple \u003cem>Watercress Salad with Balsamic Cherries\u003c/em> to the more complex \u003cem>Pistachio Kebabs on Rosemary Skewers\u003c/em> made with ground lamb, cumin and pistachios to a delightfully refreshing \u003cem>Honeydew Granita with Lemon Verbena and Lime\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_86270\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_Honeydewgranita-6686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_Honeydewgranita-6686.jpg\" alt=\"Honeydew Granita with Lemon Verbena and Lime. Photo: Erin Scott\" width=\"500\" class=\"size-full wp-image-86270\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Honeydew Granita with Lemon Verbena and Lime. Photo: Erin Scott\u003c/figcaption>\u003c/figure>\n\u003cp>Erin’s palate is fresh and adventuresome. It reflects and celebrates the flavors of the Bay Area with recipes such as her \u003cem>Bolinas Crab Pasta with Citrus and Mint\u003c/em> or the amazing \u003cem>Candied Tomatoes\u003c/em> which are best made with \u003ca href=\"http://www.happyboyfarms.com/our-produce-category.php?id=47\">dry-farmed Early Girls\u003c/a>, available now at most local farmers' markets. But don’t think you can’t share this book with your GF sister-in-law in New Jersey! Erin is careful to walk that thin line of celebrating our local bounty while making recipes accessible to the wider world, with maybe a minor adjustment here and there. \u003c/p>\n\u003cblockquote>\u003cp>“I really tried to walk that line, to make sure that there were recipes available to people who live in other places. There are so many other incredible foodsheds around the country and around the world where people are embracing their local food treasures. I would love to go to a place like Madison Wisconsin and explore what they've got going on right now. Amazing corn and tomatoes, I would imagine!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Yummy Supper\u003c/strong>’s offerings are also influenced by the year Erin and her family spent traveling around the world. There are recipes using black and red rice, a stew from Bali made with chicken and vegetables and topped with fried shallot and cashews, and some intriguing millet crepes inspired by a rental kitchen in New Zealand. Another important thread is family and cooking with children. It’s clear from Erin’s photographs that her son and daughter are no strangers to the kitchen and many of the recipes are introduced with stories of their discoveries and delights in cooking and eating together. Her parents make appearances, too, with mentions of her mother's influential organic garden and a trip to Tijuana with her father to hunt down the original Caesar salad.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Beyond being a collection of fresh, delicious, and inclusive recipes, \u003cstrong>Yummy Supper\u003c/strong> is also a beautiful book. It has a sturdy, satin-smooth soft cover, a good solid binding that lays flat on the counter, and an easy-to-read recipe format. But what’s most standout are the dozens of lush photographs taken by Erin herself, who is also a professional food photographer. In fact, \u003cstrong>Yummy Supper\u003c/strong> the blog grew up around her lifelong love of photography and sharing food. \u003c/p>\n\u003cblockquote>\u003cp>“Photography is something I've dabbled in and I've always been interested in beauty and aesthetics and design but I never went further than that. I was just a very amateur photographer and an amateur home cook. When I started \u003cstrong>Yummy Supper\u003c/strong>, I thought it was important to have a visual element so I started shooting for the blog. My pictures at first were horrible. Horrible! I would just cringe! But I stayed with it and over time they got better. And even today, while I'm still learning, I feel that I'm able to express what I want with the images, which is really wonderful.”\u003c/p>\u003c/blockquote>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86266,86273,86272,86271\"]\u003c/p>\n\u003cp>\u003cstrong>Yummy Supper\u003c/strong> is 100% Erin’s baby. She didn’t work with an art director or a food and prop stylist to produce her photographs, the team of people usually present on a cookbook photo shoot. \u003c/p>\n\u003cblockquote>\u003cp>“It’s all me. I felt it was the best way to tell my story. I didn't take the normal route and write all of the book first and then do all of the photography in a few rushed weeks at the end. I went through the year developing and honing the recipes and then shooting them as I went along. So I had the luxury of taking the year and going with the seasons.\"\u003c/p>\n\u003cp>“I actually feel a little vulnerable these days, because I'm realizing that \u003cstrong>Yummy Supper\u003c/strong> is such a heartfelt love project. When I was making it, it was just me in that space but now that the book has come out, I'm beginning to realize that I'm sharing this with everybody. Its a wild thing to put that much of my self into something. Hopefully it will be received in a loving way, too!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Any final words?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>“This is not a book only for people with celiac. Gluten-free has become a little polarizing and I don't want people to feel polarized about food. I want them to feel inclusive and expansive. \u003cstrong>Yummy Supper\u003c/strong> offers the kind of food that everybody can enjoy.”\u003c/p>\u003c/blockquote>\n\u003cp>Erin generously shared her recipe from \u003cstrong>Yummy Supper\u003c/strong> for \u003cem>Candied Tomatoes\u003c/em>. The recipe is a simple method for slow-roasting tomatoes until they are sweet and concentrated but still moist and juicy. The tomatoes can then be popped into the freezer to be used in the darkest winter months for stews, soups, or anywhere the tangy-sweet flavor of a tomato would be appreciated. The recipe was especially developed to use dry-farmed Early Girl tomatoes which can be found in large tumbling mounds all over Bay Area farmers' markets in August and September.\u003c/p>\n\u003cp>I found this recipe quick and easy to follow. The tomatoes emerged wrinkled and shrunken and bursting with concentrated tomato sweetness. It really feels wonderful to have them tucked away in the freezer for those sad and dreary times when tomatoes aren’t in season.\u003c/p>\n\u003cp>\u003cstrong>A few notes:\u003c/strong> Erin’s line \"I like to sprinkle on a bit of sugar or drizzle with agave nectar to enhance caramelization of the slow roast\" makes this step sound more like a suggestion than a command, so you may hesitate. I recommend doing it, especially if your tomatoes are a little on the acidic side. I found I needed less than the 1.5 tablespoon recommended, however; just a few pinches were enough. Do be careful not to sprinkle too much sugar onto the baking sheet, however, as it is bound to burn in the 4-5 hours the tomatoes are in the oven.\u003c/p>\n\u003cp>Speaking of ovens, this is one of those recipes where you want to be sure your oven’s temperature is accurate since you really want the roast to be low and slow. Check the tomatoes in the beginning and lower the heat if they seem to be coloring too quickly. Also, if your oven has any hot spots, be sure to rotate the tray to ensure even cooking.\u003c/p>\n\u003cp>Brilliant recipe, Erin! Thank you!\u003c/p>\n\u003cfigure id=\"attachment_86269\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_CandiedTomatoes-2565.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_CandiedTomatoes-2565.jpg\" alt=\"Candied Tomatoes. Photo: Erin Scott\" width=\"500\" class=\"size-full wp-image-86269\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Candied Tomatoes. Photo: Erin Scott\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Candied Tomatoes\u003c/h3>\n\u003cp>There is nothing like the deep flavor of roasted tomatoes to combat the winter doldrums. You heard me right: I'm talking about tomatoes in winter. This recipe is all about taking advantage of summer produce at its peak and giving us access to summer delights well into the winter months.\t \u003c/p>\n\u003cp>If you are lucky enough to grow your own tomatoes, this is a perfect way to turn your bounty into an ingredient you can enjoy long after the summer sun has set. If you are like us and love tomatoes but don't grow them yourself, don't despair. When the days are hot and the time is right, go out and buy bags of your favorite local tomatoes. I hit the market in August and September, when our Northern California tomatoes are at their sweetest (and their prices are at their lowest), and I get to work candying dry-farmed Early Girls by the crateful. I toss them into freezer bags, and the juicy roasted tomatoes are ours to savor year-round.\t \u003c/p>\n\u003cp>Feel free to double or even quadruple this recipe. You won't be sorry when you have a stash of sweet roasted tomatoes waiting for you in the freezer. See \u003cem>Candied Tomatoes\u003c/em> put to use in these recipes: \u003cem>Pork Ragu\u003c/em> and \u003cem>Cozy Winter Soup with Fennel Sausage, Leeks, White Beans, and Rapini\u003c/em>.\t\u003c/p>\n\u003cp>\u003cem>Makes about 1 1/2 cups\u003c/em>\t \t \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\t \t \n\u003cli>4 pounds tomatoes (I'm partial to dry-farmed Early Girls--they may not look fancy, but the flavor is unbeatable)\u003c/li>\n\u003cli>2-4 tablespoons olive oil\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>1 1/2 tablespoons sugar or 1 tablespoon light agave nectar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\t \t \n\u003cli>Preheat your oven to 250°F.\u003c/li>\n\u003cli>Slice small or medium tomatoes in half and spread them out, face up, over a large baking sheet. (If you are using huge heirloom tomatoes, cut them into large wedges.) Lightly drizzle the olive oil over the tops of the tomatoes. Sprinkle with salt. I like to sprinkle on a bit of sugar or drizzle on a bit of agave nectar to enhance the caramelization of the slow roast. Slide the baking sheet into the warm oven.\u003c/li>\n\u003cli>After 4 to 5 hours of roasting, your tomatoes will be ready. They will have shrunk in size significantly and the flavors will have concentrated. The tops will be caramelized, but the tomatoes will still be nice and juicy.\u003c/li>\n\u003cli>If you're like me, you'll need to go ahead and eat some roasted tomatoes right away--they are hard to resist. Maybe make yourself a bowl of roasted tomato pasta with fresh basil, mozzarella, plenty of olive oil, and garlic. Or how about roasted tomato soup?\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Tip:\u003c/strong> To save some Candied Tomatoes, fill a resealable plastic bag or two and store them in your freezer. When you pull them out in deep winter, you'll smile as you taste a bit of summer.\t \t \u003c/p>\n\u003cp>\u003cem>Reprinted from \u003cstrong>Yummy Supper\u003c/strong> by Erin Scott. Copyright (c) 2014 by Erin Scott. By permission of Rodale Books. Available wherever books are sold.\u003c/em>\u003c/p>\n\u003ch3>Information\u003c/h3>\n\u003cp>\u003cstrong>Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore\u003c/strong> by Erin Scott can be found at your local Bay Area Bookstore or online at \u003ca href=\"http://www.amazon.com/Yummy-Supper-Luscious-Gluten-Free-Omnivore/dp/1609615441\">Amazon\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Erin will be doing many \u003cstrong>Yummy Supper\u003c/strong> related events this fall, most notably a free book launch party at The Edible Schoolyard in Berkeley on September 7. Check out the \u003ca href=\"http://yummysupper.blogspot.com/p/book-tour.html\">Book Tour\u003c/a> page on her website for more information.\u003c/p>\n\n",
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"excerpt": "Award-winning food blogger Erin Scott's first cookbook, Yummy Supper, is collection of 100 lush, beautifully photographed recipes that take full advantage of our Bay Area bounty and oh, by the way, just happen to be gluten-free. This is the cookbook that will feed everyone at your table, in all possible ways.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_bookcover-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_bookcover-.jpg\" alt=\"Yummy Supper by Erin Scott\" width=\"500\" class=\"aligncenter size-full wp-image-86268\">\u003c/a>\u003c/p>\n\u003cp>It's mid-August and the summer produce is rolling in strong, a perfect time for the release of Erin Scott’s first cookbook, \u003ca href=\"http://www.amazon.com/Yummy-Supper-Luscious-Gluten-Free-Omnivore/dp/1609615441\">\u003cstrong>Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore\u003c/strong>\u003c/a>. Erin is a food photographer and writer who runs an award-winning blog (also called \u003ca href=\"http://yummysupper.blogspot.com/\">Yummy Supper\u003c/a>) from her home in Berkeley where she lives with her husband and two children. Erin’s work celebrates the abundance of Bay Area food with such generosity and exuberance that it’s easy to forget the other important fact about \u003cstrong>Yummy Supper\u003c/strong>, one that you will find tucked away in curly brackets in the subtitle: all the recipes are \u003ca href=\"http://en.wikipedia.org/wiki/Gluten-free_diet\">gluten-free\u003c/a>, or can be made gluten-free with a few basic, easy to find substitutes.\u003c/p>\n\u003cp>The curly brackets are important because they highlight the mission of the book: to make delicious, fun, celebratory food that just happens to be gluten-free. Erin was diagnosed six years ago with \u003ca href=\"http://celiac.org/\">celiac disease\u003c/a> but she isn’t interested in separating out the gluten-free eaters from everyone else. “I want \u003cstrong>Yummy Supper\u003c/strong> to feel inclusive,” she said when we spoke on the phone. “When I was first diagnosed, I felt excluded from all the joy and pleasure around food, especially living in the Bay Area. I felt like I had to live in my sad corner away from everyone else.”\u003c/p>\n\u003cfigure id=\"attachment_86267\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_authorphoto-8244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_authorphoto-8244.jpg\" alt=\"Author Erin Scott. Photo: Erin Scott\" width=\"500\" class=\"size-full wp-image-86267\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Erin Scott. Photo: Erin Scott\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“I’m not a picky eater. Before my diagnosis, I would have never had a conversation with a waiter about what I could eat. I would just order food and eat it. So I wanted my cooking at home and the cooking I shared with people to feel like there's no worry, there's no fear, there's no separating. Let's just eat together. Let's eat really good delicious food together and not focus on the limitations.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Yummy Supper\u003c/strong> fulfills Erin’s wishes by offering 100 delicious-sounding, easy to follow recipes. The book is divided into 10 sections: \"Slurp\" (beverages), \"Egg,\" \"Veg,\" \"Sea,\" \"Butcher Shop,\" \"Grain and Seed,\" \"Nut,\" \"Fruit,\" \"Kid Favorites,\" and a final \"Odds and Ends\" for salad dressings, a pot of beans, and an uncomplicated GF flaky pastry dough. There is truly something here for everyone, from the simple \u003cem>Watercress Salad with Balsamic Cherries\u003c/em> to the more complex \u003cem>Pistachio Kebabs on Rosemary Skewers\u003c/em> made with ground lamb, cumin and pistachios to a delightfully refreshing \u003cem>Honeydew Granita with Lemon Verbena and Lime\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_86270\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_Honeydewgranita-6686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_Honeydewgranita-6686.jpg\" alt=\"Honeydew Granita with Lemon Verbena and Lime. Photo: Erin Scott\" width=\"500\" class=\"size-full wp-image-86270\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Honeydew Granita with Lemon Verbena and Lime. Photo: Erin Scott\u003c/figcaption>\u003c/figure>\n\u003cp>Erin’s palate is fresh and adventuresome. It reflects and celebrates the flavors of the Bay Area with recipes such as her \u003cem>Bolinas Crab Pasta with Citrus and Mint\u003c/em> or the amazing \u003cem>Candied Tomatoes\u003c/em> which are best made with \u003ca href=\"http://www.happyboyfarms.com/our-produce-category.php?id=47\">dry-farmed Early Girls\u003c/a>, available now at most local farmers' markets. But don’t think you can’t share this book with your GF sister-in-law in New Jersey! Erin is careful to walk that thin line of celebrating our local bounty while making recipes accessible to the wider world, with maybe a minor adjustment here and there. \u003c/p>\n\u003cblockquote>\u003cp>“I really tried to walk that line, to make sure that there were recipes available to people who live in other places. There are so many other incredible foodsheds around the country and around the world where people are embracing their local food treasures. I would love to go to a place like Madison Wisconsin and explore what they've got going on right now. Amazing corn and tomatoes, I would imagine!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Yummy Supper\u003c/strong>’s offerings are also influenced by the year Erin and her family spent traveling around the world. There are recipes using black and red rice, a stew from Bali made with chicken and vegetables and topped with fried shallot and cashews, and some intriguing millet crepes inspired by a rental kitchen in New Zealand. Another important thread is family and cooking with children. It’s clear from Erin’s photographs that her son and daughter are no strangers to the kitchen and many of the recipes are introduced with stories of their discoveries and delights in cooking and eating together. Her parents make appearances, too, with mentions of her mother's influential organic garden and a trip to Tijuana with her father to hunt down the original Caesar salad.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Beyond being a collection of fresh, delicious, and inclusive recipes, \u003cstrong>Yummy Supper\u003c/strong> is also a beautiful book. It has a sturdy, satin-smooth soft cover, a good solid binding that lays flat on the counter, and an easy-to-read recipe format. But what’s most standout are the dozens of lush photographs taken by Erin herself, who is also a professional food photographer. In fact, \u003cstrong>Yummy Supper\u003c/strong> the blog grew up around her lifelong love of photography and sharing food. \u003c/p>\n\u003cblockquote>\u003cp>“Photography is something I've dabbled in and I've always been interested in beauty and aesthetics and design but I never went further than that. I was just a very amateur photographer and an amateur home cook. When I started \u003cstrong>Yummy Supper\u003c/strong>, I thought it was important to have a visual element so I started shooting for the blog. My pictures at first were horrible. Horrible! I would just cringe! But I stayed with it and over time they got better. And even today, while I'm still learning, I feel that I'm able to express what I want with the images, which is really wonderful.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Yummy Supper\u003c/strong> is 100% Erin’s baby. She didn’t work with an art director or a food and prop stylist to produce her photographs, the team of people usually present on a cookbook photo shoot. \u003c/p>\n\u003cblockquote>\u003cp>“It’s all me. I felt it was the best way to tell my story. I didn't take the normal route and write all of the book first and then do all of the photography in a few rushed weeks at the end. I went through the year developing and honing the recipes and then shooting them as I went along. So I had the luxury of taking the year and going with the seasons.\"\u003c/p>\n\u003cp>“I actually feel a little vulnerable these days, because I'm realizing that \u003cstrong>Yummy Supper\u003c/strong> is such a heartfelt love project. When I was making it, it was just me in that space but now that the book has come out, I'm beginning to realize that I'm sharing this with everybody. Its a wild thing to put that much of my self into something. Hopefully it will be received in a loving way, too!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Any final words?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>“This is not a book only for people with celiac. Gluten-free has become a little polarizing and I don't want people to feel polarized about food. I want them to feel inclusive and expansive. \u003cstrong>Yummy Supper\u003c/strong> offers the kind of food that everybody can enjoy.”\u003c/p>\u003c/blockquote>\n\u003cp>Erin generously shared her recipe from \u003cstrong>Yummy Supper\u003c/strong> for \u003cem>Candied Tomatoes\u003c/em>. The recipe is a simple method for slow-roasting tomatoes until they are sweet and concentrated but still moist and juicy. The tomatoes can then be popped into the freezer to be used in the darkest winter months for stews, soups, or anywhere the tangy-sweet flavor of a tomato would be appreciated. The recipe was especially developed to use dry-farmed Early Girl tomatoes which can be found in large tumbling mounds all over Bay Area farmers' markets in August and September.\u003c/p>\n\u003cp>I found this recipe quick and easy to follow. The tomatoes emerged wrinkled and shrunken and bursting with concentrated tomato sweetness. It really feels wonderful to have them tucked away in the freezer for those sad and dreary times when tomatoes aren’t in season.\u003c/p>\n\u003cp>\u003cstrong>A few notes:\u003c/strong> Erin’s line \"I like to sprinkle on a bit of sugar or drizzle with agave nectar to enhance caramelization of the slow roast\" makes this step sound more like a suggestion than a command, so you may hesitate. I recommend doing it, especially if your tomatoes are a little on the acidic side. I found I needed less than the 1.5 tablespoon recommended, however; just a few pinches were enough. Do be careful not to sprinkle too much sugar onto the baking sheet, however, as it is bound to burn in the 4-5 hours the tomatoes are in the oven.\u003c/p>\n\u003cp>Speaking of ovens, this is one of those recipes where you want to be sure your oven’s temperature is accurate since you really want the roast to be low and slow. Check the tomatoes in the beginning and lower the heat if they seem to be coloring too quickly. Also, if your oven has any hot spots, be sure to rotate the tray to ensure even cooking.\u003c/p>\n\u003cp>Brilliant recipe, Erin! Thank you!\u003c/p>\n\u003cfigure id=\"attachment_86269\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_CandiedTomatoes-2565.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/erinscott_yummysupper_BAB_CandiedTomatoes-2565.jpg\" alt=\"Candied Tomatoes. Photo: Erin Scott\" width=\"500\" class=\"size-full wp-image-86269\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Candied Tomatoes. Photo: Erin Scott\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Candied Tomatoes\u003c/h3>\n\u003cp>There is nothing like the deep flavor of roasted tomatoes to combat the winter doldrums. You heard me right: I'm talking about tomatoes in winter. This recipe is all about taking advantage of summer produce at its peak and giving us access to summer delights well into the winter months.\t \u003c/p>\n\u003cp>If you are lucky enough to grow your own tomatoes, this is a perfect way to turn your bounty into an ingredient you can enjoy long after the summer sun has set. If you are like us and love tomatoes but don't grow them yourself, don't despair. When the days are hot and the time is right, go out and buy bags of your favorite local tomatoes. I hit the market in August and September, when our Northern California tomatoes are at their sweetest (and their prices are at their lowest), and I get to work candying dry-farmed Early Girls by the crateful. I toss them into freezer bags, and the juicy roasted tomatoes are ours to savor year-round.\t \u003c/p>\n\u003cp>Feel free to double or even quadruple this recipe. You won't be sorry when you have a stash of sweet roasted tomatoes waiting for you in the freezer. See \u003cem>Candied Tomatoes\u003c/em> put to use in these recipes: \u003cem>Pork Ragu\u003c/em> and \u003cem>Cozy Winter Soup with Fennel Sausage, Leeks, White Beans, and Rapini\u003c/em>.\t\u003c/p>\n\u003cp>\u003cem>Makes about 1 1/2 cups\u003c/em>\t \t \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\t \t \n\u003cli>4 pounds tomatoes (I'm partial to dry-farmed Early Girls--they may not look fancy, but the flavor is unbeatable)\u003c/li>\n\u003cli>2-4 tablespoons olive oil\u003c/li>\n\u003cli>Sea salt\u003c/li>\n\u003cli>1 1/2 tablespoons sugar or 1 tablespoon light agave nectar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\t \t \n\u003cli>Preheat your oven to 250°F.\u003c/li>\n\u003cli>Slice small or medium tomatoes in half and spread them out, face up, over a large baking sheet. (If you are using huge heirloom tomatoes, cut them into large wedges.) Lightly drizzle the olive oil over the tops of the tomatoes. Sprinkle with salt. I like to sprinkle on a bit of sugar or drizzle on a bit of agave nectar to enhance the caramelization of the slow roast. Slide the baking sheet into the warm oven.\u003c/li>\n\u003cli>After 4 to 5 hours of roasting, your tomatoes will be ready. They will have shrunk in size significantly and the flavors will have concentrated. The tops will be caramelized, but the tomatoes will still be nice and juicy.\u003c/li>\n\u003cli>If you're like me, you'll need to go ahead and eat some roasted tomatoes right away--they are hard to resist. Maybe make yourself a bowl of roasted tomato pasta with fresh basil, mozzarella, plenty of olive oil, and garlic. Or how about roasted tomato soup?\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Tip:\u003c/strong> To save some Candied Tomatoes, fill a resealable plastic bag or two and store them in your freezer. When you pull them out in deep winter, you'll smile as you taste a bit of summer.\t \t \u003c/p>\n\u003cp>\u003cem>Reprinted from \u003cstrong>Yummy Supper\u003c/strong> by Erin Scott. Copyright (c) 2014 by Erin Scott. By permission of Rodale Books. Available wherever books are sold.\u003c/em>\u003c/p>\n\u003ch3>Information\u003c/h3>\n\u003cp>\u003cstrong>Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore\u003c/strong> by Erin Scott can be found at your local Bay Area Bookstore or online at \u003ca href=\"http://www.amazon.com/Yummy-Supper-Luscious-Gluten-Free-Omnivore/dp/1609615441\">Amazon\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Erin will be doing many \u003cstrong>Yummy Supper\u003c/strong> related events this fall, most notably a free book launch party at The Edible Schoolyard in Berkeley on September 7. Check out the \u003ca href=\"http://yummysupper.blogspot.com/p/book-tour.html\">Book Tour\u003c/a> page on her website for more information.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"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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"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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"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.",
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"possible": {
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"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.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
"link": "/podcasts/rightnowish",
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