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"disqusTitle": "What Are the Most Popular Crowdfunded Food Projects?",
"title": "What Are the Most Popular Crowdfunded Food Projects?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71399\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\" alt=\"Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: Dominic Torrell/Flickr\" width=\"640\" height=\"381\" class=\"size-full wp-image-71399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: \u003ca href=\"http://www.flickr.com/photos/98800997@N08/9628819344/in/photolist-fESdwC-ggsK9h-ggsZZR-ggsKCU-ggsKes-ggtqoi-affMtg-eZZGDz-ggsKof-ggsKm1-ggsZjx-ggsK61-ggt1uj-afiAby-a8nLk9-a8jU3P-a8nLtL-a8nLmd-a8jU9t-a8nLwd-f2owNa-bHmo42-burAkW-asUSUW-f7arq4-fUGLSp-cm9X9o-bzzsBA-bzzsxw-bzzsbL-bNu7oK-bzzs2j-bzzsrm-bNu6XH-bquD2Q-fa69RL-cm9X5L-cm9Y3s-extBUY-bPZPGF-bB6bEs-bB6bzL-bB6bN9-bB6bQY-faMAF7-9ygMCb-f2wp4e-9ydLDM-9ygMvm-9ygLr1-9ydMBg\">Dominic Torell/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Starting a restaurant can take $450,000 on average if the founders want to own the land and $250,000 even if they just lease it. That kind of money is not easy to come by.\u003c/p>\n\u003cp>That's why, with traditional financing for restaurateurs drying up, more and more food projects are turning to crowdfunding sources, according to \u003ca href=\"http://www.nytimes.com/2011/11/09/dining/new-restaurants-turn-to-the-public-for-cash.html?pagewanted=all&_r=0\">the New York Times\u003c/a>. Typically this has meant using sites like \u003ca href=\"http://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a> and \u003ca href=\"http://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> to introduce a project and ask people for the money to fund that project.\u003c/p>\n\u003cp>\u003cstrong>There are some key differences between the two giants in the crowdfunding space\u003c/strong>:\u003c/p>\n\u003cp>1. Kickstarter only releases funds for a project if they reach a set target funding goal. If that target isn't reached, then the money is all returned to the donors and the project gets nothing. Indiegogo has no such rule. However, because there is no target, there can also be less sense of urgency for Indiegogo donors.\u003c/p>\n\u003cp>2. Kickstarter only allows funding for creative projects, meaning that it isn't supposed to be used to start businesses or fund ongoing costs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. Kickstarter is significantly bigger and buzzier than any other platform out there -- with far more donors and more press coverage for projects.\u003c/p>\n\u003cfigure id=\"attachment_71382\" class=\"wp-caption aligncenter\" style=\"max-width: 657px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\" alt=\"Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\" width=\"657\" height=\"107\" class=\"size-full wp-image-71382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\u003c/figcaption>\u003c/figure>\n\u003cp>But, with the growing popularity of crowdfunding for food projects -- restaurants, wholesale food, food trucks -- food-specific crowdfunding sites, like Foodstart, Foodie Crowd Funding and Fun-dit, are popping up.\u003c/p>\n\u003cblockquote>\u003cp>\"Crowdfunding will be a key part of any small business,\" said Alex Sheshunoff, the founder of Foodstart. \"Restaurants have always received money from a basket of sources. Crowdfunding is part of that basket.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_71383\" class=\"wp-caption alignleft\" style=\"max-width: 254px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\" alt=\"Foodstart has attracted 140 food-focused projects. Image: Foodstart\" width=\"254\" height=\"75\" class=\"size-full wp-image-71383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodstart has attracted 140 food-focused projects. Image: Foodstart\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.foodstart.com/\" target=\"_blank\">Foodstart\u003c/a> launched earlier this summer as a platform for food and dining crowdfunding projects. Sheshunoff said that compared to the non-food-focused crowdfunding places Foodstart offers the ability for restaurants to fund smaller, practical, non-creative projects, like a new patio or menu expansion. Existing restaurants don't have to hit a funding target to raise money. Foodstart also provides backers with a rewards card that they can then redeem at the locations they donated to, which Sheshunoff said market research showed they wanted. The company provides that market research to the projects and connects projects with experts in the industry, like providing a consultation with dining industry lawyers. They're also about to launch, said Sheshunoff, help with getting traditional loans or using the crowdfunding as capital to get a larger loan.\u003c/p>\n\u003cp>Most importantly, though, Foodstart offers \"a community of people who feel passionately about food and dining,\" Sheshunoff said.\u003c/p>\n\u003cfigure id=\"attachment_71384\" class=\"wp-caption alignleft\" style=\"max-width: 286px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\" alt=\"Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\" width=\"286\" height=\"144\" class=\"size-full wp-image-71384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\u003c/figcaption>\u003c/figure>\n\u003cp>Foodstart isn't the only food-focused crowdfunding site that has popped up recently. \u003ca href=\"http://foodiecrowdfunding.com/\" target=\"_blank\">Foodie Crowd Funding\u003c/a>, which focuses on allowing existing restaurants to expand, and \u003ca href=\"http://fun-dit.com/\" target=\"_blank\">Fun-dit\u003c/a>, which focuses on food trucks and pop-up food stands, are also targeting the growing food crowdfunding space.\u003c/p>\n\u003cp>But, with these platforms still being new there aren't many projects (or many donors) on them yet. Foodstart has about 140 projects, with only one in the Bay Area: \u003ca href=\"http://www.foodstart.com/project/sheda\" target=\"_blank\">a Lebanese restaurant in Santa Rosa\u003c/a>. Foodie Crowd Funding also appears to have just one Northern California project: \u003ca href=\"http://foodiecrowdfunding.com/sponsors/eric-ross-winery/\" target=\"_blank\">a winery in Sonoma Valley\u003c/a>. Fun-dit has no active campaigns.\u003c/p>\n\u003cp>Because access to donors is still the most important part of any crowdfunded project, Kickstarter remains the most used of all the sites. The most popular food projects on Indiegogo have raised just a fraction of what the most popular food projects on Kickstarter have raised.\u003c/p>\n\u003cp>Some of the most popular Kickstarter food projects nationwide are actually based in the Bay Area. Food tech gadgets are trendy around here, with a San Francisco-based sous-vide cooking machine called the \u003ca href=\"http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen\" target=\"_blank\">Nomiku \u003c/a>raising $586,000 last summer. But, more traditional restaurants have been able to raise large amounts of money as well.\u003c/p>\n\u003cp>Here are some (but not all) of the most popular food-specific crowdfunded projects.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen?ref=live\" target=\"_blank\">Forage Kitchen\u003c/a>\u003c/strong>: A co-working food space in the Bay Area for people to use the kitchens, to take classes, to work on project or to put on events raised $156,502 last June. Iso Rabins, the founder of \u003ca href=\"http://foragesf.com/\" target=\"_blank\">ForageSF\u003c/a>, launched the project with rewards like dinners, t-shirts and membership in the co-working kitchen. Since the funding, he's been looking for a space.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste\" target=\"_blank\">Omnivore Salt\u003c/a>\u003c/strong>: A company to make organic salt, mixed with spices, from a family recipe raised $141,467 earlier in September (far more than its $30,000 goal).\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\" target=\"_blank\">Shakewell\u003c/a>\u003c/strong>: Launched by former Top Chef contestants Jennifer Biesty and Tim Nugent, \u003ca title=\"Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland\" href=\"http://ww2.kqed.org/bayareabites/2013/08/16/top-chefs-turn-to-kickstarter-to-open-shakewell-bar-and-kitchen-in-oakland/\" target=\"_blank\">Shakewell Bar and Kitchen\u003c/a> hopes to open in Oakland. In August, the duo raised $102,937.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico\" target=\"_blank\">Myriad Gastro Pub\u003c/a>\u003c/strong>: From Trish Tracey, who has worked at and opened Thirsty Bear Brewing Co. and Momo's, Myriad Gastro Pub will be a gastropub in SOMA. In May, the project raised $63,165.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>: When Chuck Siegel decided to re-open Charles Chocolates in the Mission, he raised $53,073 last summer. He now operates a retail shop and chocolate kitchen near 16th -- and you can \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/28/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video/\" target=\"_blank\">learn how to make chocolate truffles\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>While these projects have raised more money than most crowdfunded campaigns, plenty of food projects only need a few thousand dollars. Right now, if you visit a crowd-funding site, you'll see a wealth of food trucks looking for money. Sheshunoff said food trucks are about half their projects, because they have both a hard time getting funding and they need less capital.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Over 22,000 independent restaurants launch every year. That means there'll be lots of money needed -- and plenty of it will come from crowds.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71399\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\" alt=\"Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: Dominic Torrell/Flickr\" width=\"640\" height=\"381\" class=\"size-full wp-image-71399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: \u003ca href=\"http://www.flickr.com/photos/98800997@N08/9628819344/in/photolist-fESdwC-ggsK9h-ggsZZR-ggsKCU-ggsKes-ggtqoi-affMtg-eZZGDz-ggsKof-ggsKm1-ggsZjx-ggsK61-ggt1uj-afiAby-a8nLk9-a8jU3P-a8nLtL-a8nLmd-a8jU9t-a8nLwd-f2owNa-bHmo42-burAkW-asUSUW-f7arq4-fUGLSp-cm9X9o-bzzsBA-bzzsxw-bzzsbL-bNu7oK-bzzs2j-bzzsrm-bNu6XH-bquD2Q-fa69RL-cm9X5L-cm9Y3s-extBUY-bPZPGF-bB6bEs-bB6bzL-bB6bN9-bB6bQY-faMAF7-9ygMCb-f2wp4e-9ydLDM-9ygMvm-9ygLr1-9ydMBg\">Dominic Torell/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Starting a restaurant can take $450,000 on average if the founders want to own the land and $250,000 even if they just lease it. That kind of money is not easy to come by.\u003c/p>\n\u003cp>That's why, with traditional financing for restaurateurs drying up, more and more food projects are turning to crowdfunding sources, according to \u003ca href=\"http://www.nytimes.com/2011/11/09/dining/new-restaurants-turn-to-the-public-for-cash.html?pagewanted=all&_r=0\">the New York Times\u003c/a>. Typically this has meant using sites like \u003ca href=\"http://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a> and \u003ca href=\"http://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> to introduce a project and ask people for the money to fund that project.\u003c/p>\n\u003cp>\u003cstrong>There are some key differences between the two giants in the crowdfunding space\u003c/strong>:\u003c/p>\n\u003cp>1. Kickstarter only releases funds for a project if they reach a set target funding goal. If that target isn't reached, then the money is all returned to the donors and the project gets nothing. Indiegogo has no such rule. However, because there is no target, there can also be less sense of urgency for Indiegogo donors.\u003c/p>\n\u003cp>2. Kickstarter only allows funding for creative projects, meaning that it isn't supposed to be used to start businesses or fund ongoing costs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Kickstarter is significantly bigger and buzzier than any other platform out there -- with far more donors and more press coverage for projects.\u003c/p>\n\u003cfigure id=\"attachment_71382\" class=\"wp-caption aligncenter\" style=\"max-width: 657px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\" alt=\"Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\" width=\"657\" height=\"107\" class=\"size-full wp-image-71382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\u003c/figcaption>\u003c/figure>\n\u003cp>But, with the growing popularity of crowdfunding for food projects -- restaurants, wholesale food, food trucks -- food-specific crowdfunding sites, like Foodstart, Foodie Crowd Funding and Fun-dit, are popping up.\u003c/p>\n\u003cblockquote>\u003cp>\"Crowdfunding will be a key part of any small business,\" said Alex Sheshunoff, the founder of Foodstart. \"Restaurants have always received money from a basket of sources. Crowdfunding is part of that basket.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_71383\" class=\"wp-caption alignleft\" style=\"max-width: 254px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\" alt=\"Foodstart has attracted 140 food-focused projects. Image: Foodstart\" width=\"254\" height=\"75\" class=\"size-full wp-image-71383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodstart has attracted 140 food-focused projects. Image: Foodstart\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.foodstart.com/\" target=\"_blank\">Foodstart\u003c/a> launched earlier this summer as a platform for food and dining crowdfunding projects. Sheshunoff said that compared to the non-food-focused crowdfunding places Foodstart offers the ability for restaurants to fund smaller, practical, non-creative projects, like a new patio or menu expansion. Existing restaurants don't have to hit a funding target to raise money. Foodstart also provides backers with a rewards card that they can then redeem at the locations they donated to, which Sheshunoff said market research showed they wanted. The company provides that market research to the projects and connects projects with experts in the industry, like providing a consultation with dining industry lawyers. They're also about to launch, said Sheshunoff, help with getting traditional loans or using the crowdfunding as capital to get a larger loan.\u003c/p>\n\u003cp>Most importantly, though, Foodstart offers \"a community of people who feel passionately about food and dining,\" Sheshunoff said.\u003c/p>\n\u003cfigure id=\"attachment_71384\" class=\"wp-caption alignleft\" style=\"max-width: 286px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\" alt=\"Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\" width=\"286\" height=\"144\" class=\"size-full wp-image-71384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\u003c/figcaption>\u003c/figure>\n\u003cp>Foodstart isn't the only food-focused crowdfunding site that has popped up recently. \u003ca href=\"http://foodiecrowdfunding.com/\" target=\"_blank\">Foodie Crowd Funding\u003c/a>, which focuses on allowing existing restaurants to expand, and \u003ca href=\"http://fun-dit.com/\" target=\"_blank\">Fun-dit\u003c/a>, which focuses on food trucks and pop-up food stands, are also targeting the growing food crowdfunding space.\u003c/p>\n\u003cp>But, with these platforms still being new there aren't many projects (or many donors) on them yet. Foodstart has about 140 projects, with only one in the Bay Area: \u003ca href=\"http://www.foodstart.com/project/sheda\" target=\"_blank\">a Lebanese restaurant in Santa Rosa\u003c/a>. Foodie Crowd Funding also appears to have just one Northern California project: \u003ca href=\"http://foodiecrowdfunding.com/sponsors/eric-ross-winery/\" target=\"_blank\">a winery in Sonoma Valley\u003c/a>. Fun-dit has no active campaigns.\u003c/p>\n\u003cp>Because access to donors is still the most important part of any crowdfunded project, Kickstarter remains the most used of all the sites. The most popular food projects on Indiegogo have raised just a fraction of what the most popular food projects on Kickstarter have raised.\u003c/p>\n\u003cp>Some of the most popular Kickstarter food projects nationwide are actually based in the Bay Area. Food tech gadgets are trendy around here, with a San Francisco-based sous-vide cooking machine called the \u003ca href=\"http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen\" target=\"_blank\">Nomiku \u003c/a>raising $586,000 last summer. But, more traditional restaurants have been able to raise large amounts of money as well.\u003c/p>\n\u003cp>Here are some (but not all) of the most popular food-specific crowdfunded projects.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen?ref=live\" target=\"_blank\">Forage Kitchen\u003c/a>\u003c/strong>: A co-working food space in the Bay Area for people to use the kitchens, to take classes, to work on project or to put on events raised $156,502 last June. Iso Rabins, the founder of \u003ca href=\"http://foragesf.com/\" target=\"_blank\">ForageSF\u003c/a>, launched the project with rewards like dinners, t-shirts and membership in the co-working kitchen. Since the funding, he's been looking for a space.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste\" target=\"_blank\">Omnivore Salt\u003c/a>\u003c/strong>: A company to make organic salt, mixed with spices, from a family recipe raised $141,467 earlier in September (far more than its $30,000 goal).\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\" target=\"_blank\">Shakewell\u003c/a>\u003c/strong>: Launched by former Top Chef contestants Jennifer Biesty and Tim Nugent, \u003ca title=\"Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland\" href=\"http://ww2.kqed.org/bayareabites/2013/08/16/top-chefs-turn-to-kickstarter-to-open-shakewell-bar-and-kitchen-in-oakland/\" target=\"_blank\">Shakewell Bar and Kitchen\u003c/a> hopes to open in Oakland. In August, the duo raised $102,937.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico\" target=\"_blank\">Myriad Gastro Pub\u003c/a>\u003c/strong>: From Trish Tracey, who has worked at and opened Thirsty Bear Brewing Co. and Momo's, Myriad Gastro Pub will be a gastropub in SOMA. In May, the project raised $63,165.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>: When Chuck Siegel decided to re-open Charles Chocolates in the Mission, he raised $53,073 last summer. He now operates a retail shop and chocolate kitchen near 16th -- and you can \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/28/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video/\" target=\"_blank\">learn how to make chocolate truffles\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>While these projects have raised more money than most crowdfunded campaigns, plenty of food projects only need a few thousand dollars. Right now, if you visit a crowd-funding site, you'll see a wealth of food trucks looking for money. Sheshunoff said food trucks are about half their projects, because they have both a hard time getting funding and they need less capital.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Over 22,000 independent restaurants launch every year. That means there'll be lots of money needed -- and plenty of it will come from crowds.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Live Sushi, Chavez Supermarket & Taqueria, Bistro Vis à Vis",
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"content": "\u003cfigure id=\"attachment_71594\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp811-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp811-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eleventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eleventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> eleventh episode of Season 8 airs on Thursday October 3 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9727\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The eleventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9740\">Live Sushi,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9769\">Chavez Supermarket & Taqueria\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9752\">Bistro Vis à Vis\u003c/a> (Greenbrae).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma County Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=mfdNd5686EI]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71594\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp811-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp811-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eleventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eleventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> eleventh episode of Season 8 airs on Thursday October 3 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9727\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The eleventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9740\">Live Sushi,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9769\">Chavez Supermarket & Taqueria\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9752\">Bistro Vis à Vis\u003c/a> (Greenbrae).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma County Wines:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mfdNd5686EI'\n title='//www.youtube.com/embed/mfdNd5686EI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Icy or Spicy? Cooling Foods Across Cultures",
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"content": "\u003cfigure id=\"attachment_71082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-vs-spicy-Collage.jpg\">\u003cimg class=\"size-full wp-image-71082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-vs-spicy-Collage.jpg\" alt=\"In summertime, some like it cold and some like it hot. Left photo: Managementboy, wikimedia commons; Right photo: McKay Savage, Flickr\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In summertime, some like it cold and some like it hot. Left photo: Managementboy, \u003ca href=\"http://commons.wikimedia.org/wiki/File:Ice_cream_cone_.jpg\">wikimedia commons\u003c/a>; Right photo: McKay Savage, \u003ca href=\"http://commons.wikimedia.org/wiki/File:India_-_Koyambedu_Market_-_Chili_Peppers_01_(3986954258).jpg\">wikimedia commons\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Like a dripping popsicle in an overheated toddler’s hand, I’m melting in Kyoto’s sultry, summer streets. Luckily, my friend Tomoko knows the perfect thing to revive me: a cooling lunch of icy noodles at a restaurant perched atop a cascading mountain stream. The only hitch -- and part of the fun -- is that we’ll have to catch our somen noodles (with chopsticks, of course) as they whiz down the cold water rushing through a bamboo tube. \u003cem>Nagashi Somen\u003c/em> or “flowing noodles” is a traditional treat to cope with Japan’s sauna-like summers. Some families erect a backyard bamboo course to delight the kids -- \u003ca href=\"http://vimeo.com/47912950\">as in this video.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_71083\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nagashi-somen-Collage.jpg\">\u003cimg class=\"size-full wp-image-71083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nagashi-somen-Collage.jpg\" alt=\"Catch your noodles before they get away. Nagashi Somen, Kibune, Japan. Photo: Anna Mindess\" width=\"1000\" height=\"798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catch your noodles before they slip away. Nagashi Somen, Kibune, Japan. Photos: Anna Mindess, Tomoko Yoshihara\u003c/figcaption>\u003c/figure>\n\u003cp>Near Kyoto, \u003ca href=\"http://hirobun.co.jp/\">only one restaurant\u003c/a> serves this summertime-only, snatch-your-noodle-experience. Tomoko and I take a 20-minute train ride and a 10-minute bus ride to the village of Kibune, nestled in a forested valley. Then we walk up a narrow mountain road, past picturesque inns and high-end kaiseki restaurants set on platforms over the gushing river. Even though it’s an uphill trek to the last eating spot at the top of the path, the forest's shaded greenery, undulating thrum of cicadas and refreshing river air feels revitalizing -- plus it’s twenty degrees cooler than in the city.\u003c/p>\n\u003cp>This popular restaurant adds a stainless steel gutter inside the traditional bamboo pipe -- perhaps for ease of cleanup or added speed? The crowd of diners are seated ten at a time at the noodle bar and treated to bracing breezes from nearby dramatic waterfalls. As the server brings us each a bowl of dipping sauce and pair of chopsticks to nab our noodles, she points out which of the several pipelines are assigned to which diners and the fun begins as slippery strands zoom by hungry patrons. Squeals of delight or frustration are heard all around, followed by murmurs of enjoyment.\u003c/p>\n\u003cp>Tomoko is seated \"downstream\" from me, so she can snag a clump of noodles if I miss it, which I do on the first round. Then she shares her strategy: stand the ends of the chopsticks in the water to act as a dainty dam. It works! My chilled nest of noodles, dipped in tangy sauce, tastes even better for having caught it. Once we all get the hang of it, the challenge is to grab your noodles, take a photo, dip and eat before the next bundle comes whizzing by. You can watch all the diners attempting this juggling act. After a dozen or so rounds, a last tangle of pink noodles silently slides by to announce the final serving.\u003c/p>\n\u003cp>On our journey back to the city, I ask Tomoko what other foods are eaten in \u003cstrong>Japan\u003c/strong>’s meltingly hot summers. Besides cold noodles (somen, \u003ca href=\"http://www.japanfoodaddict.com/noodles/hiayshi-chuka-reimen/\">reimen\u003c/a> and soba), she tells me that unagi is supposed to supply strength to withstand the withering weather. Plus cooling sweets such as \u003cem>mizu-yokan\u003c/em> (a jelly made with red adzuki beans) and shaved iced desserts like \u003cem>kakigori,\u003c/em> flavored\u003cem> \u003c/em>with green tea or other syrups.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even though our rare Bay Area hot spells are short and blessedly dry,” I start to wonder about \"cooling foods\" in other cultures. So I ask a few Bay Area connections to share their wisdom. (This is just a sampling of cultures. Please feel free to add your favorites).\u003c/p>\n\u003cfigure id=\"attachment_71084\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-desserts-Collage.jpg\">\u003cimg class=\"size-full wp-image-71084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-desserts-Collage.jpg\" alt=\"Sweet and Icy. Left: Halo-halo, photo: tumbler??. Center: Kakigori, photo: Chris 73, wikimedia commons. Right: Ice Kachang, photo: Anna Mindess\" width=\"1000\" height=\"430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Icy. Left: Halo-halo, photo: \u003ca href=\"http://25.media.tumblr.com/tumblr_lju93jDC5M1qhl5rgo1_500.jpg\">tumblr\u003c/a>. Center: Kakigori, photo: Chris 73, \u003ca href=\"http://commons.wikimedia.org/wiki/File:Macha_kakigori_snow_cone.jpg\">wikimedia commons\u003c/a>. Right: Ice Kachang, photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Sweet and Icy\u003c/h3>\n\u003cp>Aileen Suzara, educator, natural chef and environmental justice advocate, who often writes about \u003cstrong>Filipino\u003c/strong> cuisine at \u003ca href=\"http://www.kitchenkwento.typepad.com/\">Kitchen Kwento, \u003c/a> suggests the classic Filipino icy treat, \u003cem>halo-halo\u003c/em>, “literally a mix-mix\" with a range of possible ingredients. The layered medley may include jackfruit, kaong palm fruit, pineapple gelatin, red beans, a scoop of shaved ice, toasted rice pinipig or \u003cem>ube\u003c/em> (purple yam) ice cream, topped with evaporated milk, leche flan and strands of coconut.\u003c/p>\n\u003cp>This reminds me of Ice Kachang, a mountain of shaved ice, doused with syrups and toppings, which I sampled \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/17/sweet-treats-in-food-obsessed-singapore/\">on a trip to \u003cstrong>Singapore\u003c/strong>\u003c/a>, another steamy city. \u003cstrong>Korean\u003c/strong> \u003cem>Pat-bing-soo\u003c/em> also features shaved ice, topped with sweet red bean paste and mochi. And of course, even a day in the 70’s would be an excuse for San Franciscans to head over to \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> for a scoop of their salted caramel or balsamic strawberry ice cream. Ironically, this\u003ca href=\"http://healthland.time.com/2013/06/15/surprising-foods-that-toy-with-body-temperature/\"> article in Time\u003c/a> reveals that slurping ice cream actually heats up the body, thanks to its fat content. (Oh, now I know why SF is such an ice cream-crazed city -- it makes us warmer!)\u003c/p>\n\u003ch3>Soup (cold or hot)\u003c/h3>\n\u003cp>While we’re on the subject of chilled dishes, people in many countries enjoy cold soups during the hottest months -- think \u003cstrong>Spanish\u003c/strong> gazpachos, \u003cstrong>Swedish\u003c/strong> fruit soups, and \u003cstrong>French\u003c/strong>-inspired vichyssoise. Yet, on the opposite end of the culinary continuum, diners in other cultures prefer to sip hot summer soups for their cooling properties.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://articles.chicagotribune.com/2013-07-25/features/ct-dining-0725-korean-summer-20130725_1_korean-dishes-broth-whole-bird\">article in the Chicago Tribune\u003c/a> featured \u003cstrong>Korean\u003c/strong> summer foods, like \u003cem>Sam gye tang\u003c/em> (Ginseng Chicken Soup).\u003c/p>\n\u003cblockquote>\u003cp>\"Boiled chicken in a steaming stone bowl may sound like the last thing you crave on a sweltering, 90 percent humidity afternoon. But that's exactly what Koreans line up for during the summer doldrums. Sam gye tang is young chicken or hen stuffed with glutinous rice, garlic, jujube (a prune-y maroon date), ginseng and sometimes ginger, then simmered in its own fat and juices. The two vital \"warming\" ingredients, ginseng and garlic, are meant to inject you with nutrients lost to excessive sweating, as well as regulate blood flow and metabolism.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wok-wizard and acclaimed cookbook author, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, grew up in a traditional \u003cstrong>Chinese\u003c/strong> home in San Francisco. In \u003ca href=\"http://www.amazon.com/Wisdom-Chinese-Kitchen-Grace-Young/dp/0684847396/ref=sr_1_1?s=books&ie=UTF8&qid=1380343667&sr=1-1&keywords=the+wisdom+of+the+chinese+kitchen\">The Wisdom of the Chinese Kitchen\u003c/a> she presents “the brilliant harmony of Chinese cooking” as an ingenious system to mitigate the effects of external as well as internal heat. “Unlike the Western practice of drinking iced beverages to cool the body,\" Young explains, \"hot soups are often drunk in the summer in China.”\u003c/p>\n\u003cp>Young includes recipes her mother and aunt would routinely make during hot weather, including Herbal Winter Melon Soup with adzuki beans, and Soybean and Sparerib Soup with ginger. She explains that these soups are \"tonics\" and sipped for their healing properties, rather than consumed as a meal. Young recalls that growing up in her Cantonese family's home, a bowl or two was drunk at mealtimes, in place of water, milk or soda. She also notes that these “yin-yang concoctions” are \"an acquired taste\" and change with the seasons.\u003c/p>\n\u003ch3>Heat from Spice is Nice\u003c/h3>\n\u003cp>It’s not just the warm temperature of the food, but the heat from spices (especially peppers) that many cultures employ to beat the heat. Vinita Jacinto, chef and cooking teacher, who writes at \u003ca href=\"http://spicewhisperer.wordpress.com/\">The Spice Whisperer\u003c/a> shares that in \u003cstrong>India\u003c/strong>, certain herbs and spices (like cumin and cayenne) promote perspiration to naturally cool the body. \"Spicy food is a natural way to keep cool in the tropics,\" she says. One of her favorite hot weather beverages is \u003cem> Jal-Jeera, \u003c/em>a spiced lemonade she prepares with toasted cumin powder, mint, cilantro, black salt and raw sugar or agave.\u003c/p>\n\u003cfigure id=\"attachment_71087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/spice-whisperer-collage.jpg\">\u003cimg class=\"size-full wp-image-71087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/spice-whisperer-collage.jpg\" alt=\"Vinita Jacinto, the Spice Whisperer\" width=\"1000\" height=\"608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinita Jacinto, the Spice Whisperer, photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Because of its replenishing, high water content, watermelon is a natural hot weather favorite around the world. Jacinto amps up watermelon's cooling capabilities by sprinkling chunks of fruit with a mixture of dry mango powder, black salt, ginger powder and garnishing with chopped mint. An additional summer drink she suggests is a salted buttermilk lassi with toasted cumin and muddled mint. \"Its protein fights off heat exhaustion as it rehydrates the body,\" counsels Jacinto.\u003c/p>\n\u003cp>Another devotee of the power of peppers is Nico Vera, who chronicles the drinks and cuisine of \u003cstrong>Peru\u003c/strong> in his blog \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a>. \"During Peruvian summers [November-March], when Lima is hot and humid,\" Vera says, “the most cooling dish for lunch is ceviche: fresh fish, lime juice, onions, salt, hot peppers, and a cold beer make quite the combination. I suspect that the hot peppers also act as cooling agents, in that they make one perspire and cool off.”\u003c/p>\n\u003cfigure id=\"attachment_71086\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ceviche-nikkei.jpg\">\u003cimg class=\"size-full wp-image-71086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ceviche-nikkei.jpg\" alt=\"Japanese inspired Peruvian Ceviche by Nico Vera\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japanese inspired Peruvian Ceviche, photo by Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>Traveling full circle back to Japan, Vera comments that, “Peru has a tremendous abundance and variety of fish. But not until the arrival of the Japanese 100 years ago, did Peruvians truly become interested in seafood. Thanks in large part to their profound appreciation for fish, the Japanese transformed how Peruvians prepared and ate Ceviche, making it one of Peru’s most culturally significant dishes.” \u003ca href=\"http://www.piscotrail.com/2011/07/02/recipes/ceviche-nikkei/\">Here is his recipe\u003c/a> for Ceviche Nikkei.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With our quirky Bay Area weather patterns, we often get our warmest days in early fall, so you might just want to keep some ice and spice handy.\u003c/p>\n\n",
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"excerpt": "While the Bay Area doesn't get the swoon-inducing heat and humidity of Japan, Peru, India or the Philippines, we can still partake of their edible solutions for cooling relief. Some like it cold and icy with mounds of shaved ice doused with syrups, while others turn to peppers and spice to induce a natural cooling response.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-vs-spicy-Collage.jpg\">\u003cimg class=\"size-full wp-image-71082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-vs-spicy-Collage.jpg\" alt=\"In summertime, some like it cold and some like it hot. Left photo: Managementboy, wikimedia commons; Right photo: McKay Savage, Flickr\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In summertime, some like it cold and some like it hot. Left photo: Managementboy, \u003ca href=\"http://commons.wikimedia.org/wiki/File:Ice_cream_cone_.jpg\">wikimedia commons\u003c/a>; Right photo: McKay Savage, \u003ca href=\"http://commons.wikimedia.org/wiki/File:India_-_Koyambedu_Market_-_Chili_Peppers_01_(3986954258).jpg\">wikimedia commons\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Like a dripping popsicle in an overheated toddler’s hand, I’m melting in Kyoto’s sultry, summer streets. Luckily, my friend Tomoko knows the perfect thing to revive me: a cooling lunch of icy noodles at a restaurant perched atop a cascading mountain stream. The only hitch -- and part of the fun -- is that we’ll have to catch our somen noodles (with chopsticks, of course) as they whiz down the cold water rushing through a bamboo tube. \u003cem>Nagashi Somen\u003c/em> or “flowing noodles” is a traditional treat to cope with Japan’s sauna-like summers. Some families erect a backyard bamboo course to delight the kids -- \u003ca href=\"http://vimeo.com/47912950\">as in this video.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_71083\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nagashi-somen-Collage.jpg\">\u003cimg class=\"size-full wp-image-71083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nagashi-somen-Collage.jpg\" alt=\"Catch your noodles before they get away. Nagashi Somen, Kibune, Japan. Photo: Anna Mindess\" width=\"1000\" height=\"798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catch your noodles before they slip away. Nagashi Somen, Kibune, Japan. Photos: Anna Mindess, Tomoko Yoshihara\u003c/figcaption>\u003c/figure>\n\u003cp>Near Kyoto, \u003ca href=\"http://hirobun.co.jp/\">only one restaurant\u003c/a> serves this summertime-only, snatch-your-noodle-experience. Tomoko and I take a 20-minute train ride and a 10-minute bus ride to the village of Kibune, nestled in a forested valley. Then we walk up a narrow mountain road, past picturesque inns and high-end kaiseki restaurants set on platforms over the gushing river. Even though it’s an uphill trek to the last eating spot at the top of the path, the forest's shaded greenery, undulating thrum of cicadas and refreshing river air feels revitalizing -- plus it’s twenty degrees cooler than in the city.\u003c/p>\n\u003cp>This popular restaurant adds a stainless steel gutter inside the traditional bamboo pipe -- perhaps for ease of cleanup or added speed? The crowd of diners are seated ten at a time at the noodle bar and treated to bracing breezes from nearby dramatic waterfalls. As the server brings us each a bowl of dipping sauce and pair of chopsticks to nab our noodles, she points out which of the several pipelines are assigned to which diners and the fun begins as slippery strands zoom by hungry patrons. Squeals of delight or frustration are heard all around, followed by murmurs of enjoyment.\u003c/p>\n\u003cp>Tomoko is seated \"downstream\" from me, so she can snag a clump of noodles if I miss it, which I do on the first round. Then she shares her strategy: stand the ends of the chopsticks in the water to act as a dainty dam. It works! My chilled nest of noodles, dipped in tangy sauce, tastes even better for having caught it. Once we all get the hang of it, the challenge is to grab your noodles, take a photo, dip and eat before the next bundle comes whizzing by. You can watch all the diners attempting this juggling act. After a dozen or so rounds, a last tangle of pink noodles silently slides by to announce the final serving.\u003c/p>\n\u003cp>On our journey back to the city, I ask Tomoko what other foods are eaten in \u003cstrong>Japan\u003c/strong>’s meltingly hot summers. Besides cold noodles (somen, \u003ca href=\"http://www.japanfoodaddict.com/noodles/hiayshi-chuka-reimen/\">reimen\u003c/a> and soba), she tells me that unagi is supposed to supply strength to withstand the withering weather. Plus cooling sweets such as \u003cem>mizu-yokan\u003c/em> (a jelly made with red adzuki beans) and shaved iced desserts like \u003cem>kakigori,\u003c/em> flavored\u003cem> \u003c/em>with green tea or other syrups.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even though our rare Bay Area hot spells are short and blessedly dry,” I start to wonder about \"cooling foods\" in other cultures. So I ask a few Bay Area connections to share their wisdom. (This is just a sampling of cultures. Please feel free to add your favorites).\u003c/p>\n\u003cfigure id=\"attachment_71084\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-desserts-Collage.jpg\">\u003cimg class=\"size-full wp-image-71084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/icy-desserts-Collage.jpg\" alt=\"Sweet and Icy. Left: Halo-halo, photo: tumbler??. Center: Kakigori, photo: Chris 73, wikimedia commons. Right: Ice Kachang, photo: Anna Mindess\" width=\"1000\" height=\"430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Icy. Left: Halo-halo, photo: \u003ca href=\"http://25.media.tumblr.com/tumblr_lju93jDC5M1qhl5rgo1_500.jpg\">tumblr\u003c/a>. Center: Kakigori, photo: Chris 73, \u003ca href=\"http://commons.wikimedia.org/wiki/File:Macha_kakigori_snow_cone.jpg\">wikimedia commons\u003c/a>. Right: Ice Kachang, photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003ch3>Sweet and Icy\u003c/h3>\n\u003cp>Aileen Suzara, educator, natural chef and environmental justice advocate, who often writes about \u003cstrong>Filipino\u003c/strong> cuisine at \u003ca href=\"http://www.kitchenkwento.typepad.com/\">Kitchen Kwento, \u003c/a> suggests the classic Filipino icy treat, \u003cem>halo-halo\u003c/em>, “literally a mix-mix\" with a range of possible ingredients. The layered medley may include jackfruit, kaong palm fruit, pineapple gelatin, red beans, a scoop of shaved ice, toasted rice pinipig or \u003cem>ube\u003c/em> (purple yam) ice cream, topped with evaporated milk, leche flan and strands of coconut.\u003c/p>\n\u003cp>This reminds me of Ice Kachang, a mountain of shaved ice, doused with syrups and toppings, which I sampled \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/17/sweet-treats-in-food-obsessed-singapore/\">on a trip to \u003cstrong>Singapore\u003c/strong>\u003c/a>, another steamy city. \u003cstrong>Korean\u003c/strong> \u003cem>Pat-bing-soo\u003c/em> also features shaved ice, topped with sweet red bean paste and mochi. And of course, even a day in the 70’s would be an excuse for San Franciscans to head over to \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> for a scoop of their salted caramel or balsamic strawberry ice cream. Ironically, this\u003ca href=\"http://healthland.time.com/2013/06/15/surprising-foods-that-toy-with-body-temperature/\"> article in Time\u003c/a> reveals that slurping ice cream actually heats up the body, thanks to its fat content. (Oh, now I know why SF is such an ice cream-crazed city -- it makes us warmer!)\u003c/p>\n\u003ch3>Soup (cold or hot)\u003c/h3>\n\u003cp>While we’re on the subject of chilled dishes, people in many countries enjoy cold soups during the hottest months -- think \u003cstrong>Spanish\u003c/strong> gazpachos, \u003cstrong>Swedish\u003c/strong> fruit soups, and \u003cstrong>French\u003c/strong>-inspired vichyssoise. Yet, on the opposite end of the culinary continuum, diners in other cultures prefer to sip hot summer soups for their cooling properties.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://articles.chicagotribune.com/2013-07-25/features/ct-dining-0725-korean-summer-20130725_1_korean-dishes-broth-whole-bird\">article in the Chicago Tribune\u003c/a> featured \u003cstrong>Korean\u003c/strong> summer foods, like \u003cem>Sam gye tang\u003c/em> (Ginseng Chicken Soup).\u003c/p>\n\u003cblockquote>\u003cp>\"Boiled chicken in a steaming stone bowl may sound like the last thing you crave on a sweltering, 90 percent humidity afternoon. But that's exactly what Koreans line up for during the summer doldrums. Sam gye tang is young chicken or hen stuffed with glutinous rice, garlic, jujube (a prune-y maroon date), ginseng and sometimes ginger, then simmered in its own fat and juices. The two vital \"warming\" ingredients, ginseng and garlic, are meant to inject you with nutrients lost to excessive sweating, as well as regulate blood flow and metabolism.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wok-wizard and acclaimed cookbook author, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, grew up in a traditional \u003cstrong>Chinese\u003c/strong> home in San Francisco. In \u003ca href=\"http://www.amazon.com/Wisdom-Chinese-Kitchen-Grace-Young/dp/0684847396/ref=sr_1_1?s=books&ie=UTF8&qid=1380343667&sr=1-1&keywords=the+wisdom+of+the+chinese+kitchen\">The Wisdom of the Chinese Kitchen\u003c/a> she presents “the brilliant harmony of Chinese cooking” as an ingenious system to mitigate the effects of external as well as internal heat. “Unlike the Western practice of drinking iced beverages to cool the body,\" Young explains, \"hot soups are often drunk in the summer in China.”\u003c/p>\n\u003cp>Young includes recipes her mother and aunt would routinely make during hot weather, including Herbal Winter Melon Soup with adzuki beans, and Soybean and Sparerib Soup with ginger. She explains that these soups are \"tonics\" and sipped for their healing properties, rather than consumed as a meal. Young recalls that growing up in her Cantonese family's home, a bowl or two was drunk at mealtimes, in place of water, milk or soda. She also notes that these “yin-yang concoctions” are \"an acquired taste\" and change with the seasons.\u003c/p>\n\u003ch3>Heat from Spice is Nice\u003c/h3>\n\u003cp>It’s not just the warm temperature of the food, but the heat from spices (especially peppers) that many cultures employ to beat the heat. Vinita Jacinto, chef and cooking teacher, who writes at \u003ca href=\"http://spicewhisperer.wordpress.com/\">The Spice Whisperer\u003c/a> shares that in \u003cstrong>India\u003c/strong>, certain herbs and spices (like cumin and cayenne) promote perspiration to naturally cool the body. \"Spicy food is a natural way to keep cool in the tropics,\" she says. One of her favorite hot weather beverages is \u003cem> Jal-Jeera, \u003c/em>a spiced lemonade she prepares with toasted cumin powder, mint, cilantro, black salt and raw sugar or agave.\u003c/p>\n\u003cfigure id=\"attachment_71087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/spice-whisperer-collage.jpg\">\u003cimg class=\"size-full wp-image-71087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/spice-whisperer-collage.jpg\" alt=\"Vinita Jacinto, the Spice Whisperer\" width=\"1000\" height=\"608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vinita Jacinto, the Spice Whisperer, photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Because of its replenishing, high water content, watermelon is a natural hot weather favorite around the world. Jacinto amps up watermelon's cooling capabilities by sprinkling chunks of fruit with a mixture of dry mango powder, black salt, ginger powder and garnishing with chopped mint. An additional summer drink she suggests is a salted buttermilk lassi with toasted cumin and muddled mint. \"Its protein fights off heat exhaustion as it rehydrates the body,\" counsels Jacinto.\u003c/p>\n\u003cp>Another devotee of the power of peppers is Nico Vera, who chronicles the drinks and cuisine of \u003cstrong>Peru\u003c/strong> in his blog \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a>. \"During Peruvian summers [November-March], when Lima is hot and humid,\" Vera says, “the most cooling dish for lunch is ceviche: fresh fish, lime juice, onions, salt, hot peppers, and a cold beer make quite the combination. I suspect that the hot peppers also act as cooling agents, in that they make one perspire and cool off.”\u003c/p>\n\u003cfigure id=\"attachment_71086\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ceviche-nikkei.jpg\">\u003cimg class=\"size-full wp-image-71086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/ceviche-nikkei.jpg\" alt=\"Japanese inspired Peruvian Ceviche by Nico Vera\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japanese inspired Peruvian Ceviche, photo by Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>Traveling full circle back to Japan, Vera comments that, “Peru has a tremendous abundance and variety of fish. But not until the arrival of the Japanese 100 years ago, did Peruvians truly become interested in seafood. Thanks in large part to their profound appreciation for fish, the Japanese transformed how Peruvians prepared and ate Ceviche, making it one of Peru’s most culturally significant dishes.” \u003ca href=\"http://www.piscotrail.com/2011/07/02/recipes/ceviche-nikkei/\">Here is his recipe\u003c/a> for Ceviche Nikkei.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With our quirky Bay Area weather patterns, we often get our warmest days in early fall, so you might just want to keep some ice and spice handy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video",
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"content": "\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n",
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"excerpt": "Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_71060\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71060\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> tenth episode of Season 8 airs on Thursday September 26 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9575\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The tenth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9582\">HRD Smokin' Grill,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9599\">Buddy's Bites and Brews\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9612\">Metro Lafayette\u003c/a> (Lafayette).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=nNnjn-pIZCI]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71060\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71060\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> tenth episode of Season 8 airs on Thursday September 26 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9575\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The tenth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9582\">HRD Smokin' Grill,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9599\">Buddy's Bites and Brews\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9612\">Metro Lafayette\u003c/a> (Lafayette).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma Wines:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/nNnjn-pIZCI'\n title='//www.youtube.com/embed/nNnjn-pIZCI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How Sensitive Do We Need to Be to Gluten-Sensitivity?",
"title": "How Sensitive Do We Need to Be to Gluten-Sensitivity?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70606\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/8641233600_abf3af3980_z/\" rel=\"attachment wp-att-70606\">\u003cimg class=\"size-full wp-image-70606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/8641233600_abf3af3980_z.jpg\" alt=\"Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\" width=\"640\" height=\"431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Once there was a time when it was considered normal to mock people for their obesity or diabetes. For a long time, TV shows made fun of peanut allergies. And now, the butt of the joke seems to be people on gluten-free diets.\u003c/p>\n\u003cp>Even as the gluten-free diets and food grow in popularity, those who struggle with Celiac disease or have to eat gluten-free because of medical health issues are feeling increasingly marginalized, they say.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/darathompson/\">Dr. Dara Thompson\u003c/a>, who practices naturopathic medicine in Mill Valley, puts many of her clients on a gluten-free diet, but she hesitates to recommend it for kids -- unless it's really medically necessary -- because she worries they'll be made fun of or feel ostracized.\u003c/p>\n\u003cp>\"I'm not willing to recommend that in a lot of situations,\" she said, \"even if I think they'd do better and I try to have my kids eat gluten-free at home, I don't want to cause social awkwardness.\"\u003c/p>\n\u003cp>Earlier this year, The Disney Channel was forced to pull an episode of its show \u003cem>Jessie \u003c/em>after concerns were raised by parents about how a character's gluten-free dietary restrictions were portrayed. Part of the show depicts a character, Stuart, being mocked for not eating gluten and having a \"five-page list of dietary restrictions.\" Stuart also yells, \"Oh no, gluten!\" as another kid throws pancakes at him. It can be seen here:\u003cbr>\n[youtube //www.youtube.com/watch?v=a5TZo6nj4dI]\u003cbr>\nIn another part of the show, one character says to Stuart, \"You call me sweetie again, and you'll be eating some gluten-free knuckles.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Disney responded by pulling the episode, which had only aired On Demand at that point, and posting this apology on its \u003ca href=\"https://www.facebook.com/pages/Disney-Channel/374609849233441\">facebook page\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>We are removing this particular episode from our regular programming schedule and will re-evaluate its references to gluten restrictions in the character's diet. Please accept our apologies for the upset this episode caused you and your family. We value your feedback and thank you for watching Disney Channel.\u003c/p>\u003c/blockquote>\n\u003cp>That, however, wasn't the last instance of a gluten-free diet being mocked. Now, a petition has been started over a new Hallmark card that makes fun of gluten-free foods.\u003c/p>\n\u003cfigure id=\"attachment_70496\" class=\"wp-caption aligncenter\" style=\"max-width: 556px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/wmycgwlnzewffse-556x313-nopad/\" rel=\"attachment wp-att-70496\">\u003cimg class=\"size-full wp-image-70496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wMyCgWlNZeWfFSe-556x313-noPad.jpg\" alt=\"The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\" width=\"556\" height=\"313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\u003c/figcaption>\u003c/figure>\n\u003cp>In the \u003ca href=\"http://www.change.org/petitions/hallmark-greeting-cards-company-hallmark-remove-your-offensive-card-mocking-people-on-a-gluten-free-diet\" target=\"_blank\">petition\u003c/a>, Jacqueline Fogarty writes, \"Surely, Hallmark as a company does not condone bullying individuals who require medically necessary diets.\"\u003c/p>\n\u003cp>Certainly most people want to be able to laugh at themselves a little, but the concern is that the popular image of someone eating gluten-free is either the one Disney portrayed -- \"annoying, sniveling, and demanding, repeatedly teased and excluded by the other children,\" \u003ca href=\"https://www.change.org/petitions/disney-channel-stop-bullying-gluten-intolerant-characters-2\">wrote the original petitioner\u003c/a> about the show -- or as a trendy diet.\u003c/p>\n\u003cp>While gluten-free diets have grown in popularity recently, with reportedly 1.6 million people eating exclusively gluten-free foods, there are medical reasons to abstain from gluten. Celiac disease causes the small intestine to become inflamed and damaged by gluten.\u003c/p>\n\u003cp>Modern hybridized wheat can also be difficult for some people to digest, said Thompson, and immune systems can so often be assaulted by different environmental toxins that the large gluten molecule is just one more thing the body has to deal with.\u003c/p>\n\u003cp>Certainly as gluten-free diets and foods become more common, they will be seen as less of an oddity. And, here in the Bay Area there's more tolerance of a gluten-free lifestyle.\u003c/p>\n\u003cp>\"It's easier to be gluten-free here than a lot of places,\" said Thompson.\u003c/p>\n\u003cp>Adults also may be able to deal with being different from their peers or eating different foods. But it can be harder for kids, said Thompson.\u003c/p>\n\u003cp>At Thompson's son's private school in San Rafael the hot lunch is provided by a local organic market, which offers the kids a gluten-free option. But, still, Thompson didn't opt for the gluten-free meal for her kids because she didn't want them to feel different or awkward.\u003c/p>\n\u003cp>While she does believe it's important to be able to laugh at ourselves -- and it's easier to laugh when individuals are talking as opposed to corporations, because intentions can be more easily understood -- still she can't help but think of the struggles one of her son's friends has to go through. The five-year-old girl was diagnosed with celiac disease. She has to bring in different foods to class parties and use different things from the other kids.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Really, do we need to put more of a burden on her?\" says Thompson.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70606\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/8641233600_abf3af3980_z/\" rel=\"attachment wp-att-70606\">\u003cimg class=\"size-full wp-image-70606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/8641233600_abf3af3980_z.jpg\" alt=\"Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\" width=\"640\" height=\"431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free foods have become more common and popular -- and include tasty treats now. Photo: Mark H. Anbinder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Once there was a time when it was considered normal to mock people for their obesity or diabetes. For a long time, TV shows made fun of peanut allergies. And now, the butt of the joke seems to be people on gluten-free diets.\u003c/p>\n\u003cp>Even as the gluten-free diets and food grow in popularity, those who struggle with Celiac disease or have to eat gluten-free because of medical health issues are feeling increasingly marginalized, they say.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/darathompson/\">Dr. Dara Thompson\u003c/a>, who practices naturopathic medicine in Mill Valley, puts many of her clients on a gluten-free diet, but she hesitates to recommend it for kids -- unless it's really medically necessary -- because she worries they'll be made fun of or feel ostracized.\u003c/p>\n\u003cp>\"I'm not willing to recommend that in a lot of situations,\" she said, \"even if I think they'd do better and I try to have my kids eat gluten-free at home, I don't want to cause social awkwardness.\"\u003c/p>\n\u003cp>Earlier this year, The Disney Channel was forced to pull an episode of its show \u003cem>Jessie \u003c/em>after concerns were raised by parents about how a character's gluten-free dietary restrictions were portrayed. Part of the show depicts a character, Stuart, being mocked for not eating gluten and having a \"five-page list of dietary restrictions.\" Stuart also yells, \"Oh no, gluten!\" as another kid throws pancakes at him. It can be seen here:\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/a5TZo6nj4dI'\n title='//www.youtube.com/embed/a5TZo6nj4dI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nIn another part of the show, one character says to Stuart, \"You call me sweetie again, and you'll be eating some gluten-free knuckles.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Disney responded by pulling the episode, which had only aired On Demand at that point, and posting this apology on its \u003ca href=\"https://www.facebook.com/pages/Disney-Channel/374609849233441\">facebook page\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>We are removing this particular episode from our regular programming schedule and will re-evaluate its references to gluten restrictions in the character's diet. Please accept our apologies for the upset this episode caused you and your family. We value your feedback and thank you for watching Disney Channel.\u003c/p>\u003c/blockquote>\n\u003cp>That, however, wasn't the last instance of a gluten-free diet being mocked. Now, a petition has been started over a new Hallmark card that makes fun of gluten-free foods.\u003c/p>\n\u003cfigure id=\"attachment_70496\" class=\"wp-caption aligncenter\" style=\"max-width: 556px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/wmycgwlnzewffse-556x313-nopad/\" rel=\"attachment wp-att-70496\">\u003cimg class=\"size-full wp-image-70496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wMyCgWlNZeWfFSe-556x313-noPad.jpg\" alt=\"The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\" width=\"556\" height=\"313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hallmark card is supposed to be humorous, but many feel offended. Photo: Jacqueline Fogarty\u003c/figcaption>\u003c/figure>\n\u003cp>In the \u003ca href=\"http://www.change.org/petitions/hallmark-greeting-cards-company-hallmark-remove-your-offensive-card-mocking-people-on-a-gluten-free-diet\" target=\"_blank\">petition\u003c/a>, Jacqueline Fogarty writes, \"Surely, Hallmark as a company does not condone bullying individuals who require medically necessary diets.\"\u003c/p>\n\u003cp>Certainly most people want to be able to laugh at themselves a little, but the concern is that the popular image of someone eating gluten-free is either the one Disney portrayed -- \"annoying, sniveling, and demanding, repeatedly teased and excluded by the other children,\" \u003ca href=\"https://www.change.org/petitions/disney-channel-stop-bullying-gluten-intolerant-characters-2\">wrote the original petitioner\u003c/a> about the show -- or as a trendy diet.\u003c/p>\n\u003cp>While gluten-free diets have grown in popularity recently, with reportedly 1.6 million people eating exclusively gluten-free foods, there are medical reasons to abstain from gluten. Celiac disease causes the small intestine to become inflamed and damaged by gluten.\u003c/p>\n\u003cp>Modern hybridized wheat can also be difficult for some people to digest, said Thompson, and immune systems can so often be assaulted by different environmental toxins that the large gluten molecule is just one more thing the body has to deal with.\u003c/p>\n\u003cp>Certainly as gluten-free diets and foods become more common, they will be seen as less of an oddity. And, here in the Bay Area there's more tolerance of a gluten-free lifestyle.\u003c/p>\n\u003cp>\"It's easier to be gluten-free here than a lot of places,\" said Thompson.\u003c/p>\n\u003cp>Adults also may be able to deal with being different from their peers or eating different foods. But it can be harder for kids, said Thompson.\u003c/p>\n\u003cp>At Thompson's son's private school in San Rafael the hot lunch is provided by a local organic market, which offers the kids a gluten-free option. But, still, Thompson didn't opt for the gluten-free meal for her kids because she didn't want them to feel different or awkward.\u003c/p>\n\u003cp>While she does believe it's important to be able to laugh at ourselves -- and it's easier to laugh when individuals are talking as opposed to corporations, because intentions can be more easily understood -- still she can't help but think of the struggles one of her son's friends has to go through. The five-year-old girl was diagnosed with celiac disease. She has to bring in different foods to class parties and use different things from the other kids.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Really, do we need to put more of a burden on her?\" says Thompson.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "2014 San Francisco Zagat Guide Surveys Restaurants, Residents' Eating Preferences",
"title": "2014 San Francisco Zagat Guide Surveys Restaurants, Residents' Eating Preferences",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70984\" class=\"wp-caption alignleft\" style=\"max-width: 243px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/zagat/\" rel=\"attachment wp-att-70984\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/zagat.jpg\" alt=\"The 2014 Zagat Guide is released today. Photo: Zagat\" width=\"243\" height=\"502\" class=\"size-full wp-image-70984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The 2014 Zagat Guide is released today. Photo: Zagat\u003c/figcaption>\u003c/figure>\n\u003cp>The 2014 San Francisco Bay Area \u003ca href=\"http://www.zagat.com/\" target=\"_blank\">Zagat\u003c/a> Guide comes out today with 1,495 area restaurants covered in its pages, including all the usual suspects (and some new ones). \u003c/p>\n\u003cp>\u003ca href=\"http://www.garydanko.com/\" target=\"_blank\">Gary Danko\u003c/a>, the contemporary American restaurant near Fisherman's Wharf celebrating its 15th year, again topped the list as the most popular restaurant (and as the place with the best service and best food). \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a> was the favorite place under $25 and \u003ca href=\"http://www.postranchinn.com/dining/\" target=\"_blank\">Sierra Mar\u003c/a>, with impressive views in Big Sur, had the best decor -- in case you go to restaurants for the decor.\u003c/p>\n\u003cp>The Zagat Guide is compiled after surveying 17,505 people -- on the theory that a better understanding of restaurants will come from crowd-sourcing than from one high-end critic. Since Zagat was bought by Google in 2011 for $151 million there have been some small changes. Google revamped and relaunched the website and mobile app earlier this summer, which is free now. Zagat also is partially merged with Google Maps, so that Zagat suggestions come up in Google Maps when users search. In the age of so much information online, though, Zagat has also hinted that it may move more towards an editor-cultivated model (as opposed to the surveying crowd-sourcing model). The apps already include in some cities curated lists from editors of suggestions.\u003c/p>\n\u003cp>While most people use the Zagat Guide to get food suggestions, the 2014 survey also includes an overview of Bay Area residents' eating habits. \u003c/p>\n\u003cp>According to Zagat, in the Bay Area we're eating out an average of 4.2 times per week -- less than the national average of 4.4 times per week -- and ordering take-out 1.7 times per week, but we're spending more when we do go out ($41.87 per person on dinner, as opposed to $40.54 nationwide). Although we're paying more, we're tipping less -- just 18.4% v. the 19% national average. For shame!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We may not eat dinner and lunch out as much as people in other parts of the country, but we do brunch more. With just 7% of people nationally saying they go to brunch every weekend, 10% of Bay Area residents said they wouldn't miss the meal on the weekend, which may explain some of the long lines.\u003c/p>\n\u003cp>It also may not comes as a surprise that when we do make restaurant reservations, Bay Area residents are far more likely than others to make those reservations using the internet -- 68% of us reserve online and only 27% call the place directly, whereas nationally those numbers are 52% and 41%.\u003c/p>\n\u003cfigure id=\"attachment_70987\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/4004778433_61d6bd739a/\" rel=\"attachment wp-att-70987\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/4004778433_61d6bd739a-193x290.jpg\" alt=\"Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\" width=\"193\" height=\"290\" class=\"size-medium wp-image-70987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>We also considered it more acceptable to take photos of your food than people in the rest of the country. Only 9% (as opposed to 12%) think that's rude or inappropriate, or just weird, whereas 86% of us think it's ok or totally acceptable -- otherwise what are we supposed to Instagram?\u003c/p>\n\u003cp>When it comes to our feelings about the restaurants, man are we picky. 26% of Bay Area residents said their biggest pet peeve eating out was inattentive staff, 16% said slow service, 12% said inadequately trained staff and 10% said rude staff. People nationwide were a bit more understanding -- or else the restaurant staff nationwide is better.\u003c/p>\n\u003cp>52% of San Franciscans said they won't wait longer than 30 minutes at a place that doesn't take reservations and 6% said, forget it, I skip those places.\u003c/p>\n\u003cp>We did have the same general tastes as the rest of the nation, with Italian as our favorite type of food. But, we're more diverse in our preferences. Nationally, 25% of people said Italian was their favorite cuisine, with American next at 13%. But, here, Italian got just 22% of the vote, then French had 14%, Japanese 13%, American 9%, all the way down the list through Thai, Indian, Vegetarian, German -- although 11% of Bay Area residents had to be different and said that their favorite was something else entirely. Of course it was.\u003c/p>\n\u003cp>When asked what we wanted to see more of, 15% of us said French restaurants. Maybe next year?\u003c/p>\n\u003cfigure id=\"attachment_70990\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/5948879500_9334c7411b_z/\" rel=\"attachment wp-att-70990\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/5948879500_9334c7411b_z.jpg\" alt=\"The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\" width=\"640\" height=\"425\" class=\"size-full wp-image-70990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The top 20-rated restaurants in the Bay Area. Restaurants are given points on a scale of 0-30 based on surveyor's ratings. These restaurants received ratings of 27, 28 and 29.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>29:\u003cbr>\nGary Danko\u003cbr>\n28:\u003cbr>\nErna's Elderberry\u003cbr>\nFrench Laundry\u003cbr>\nSierra Mar\u003cbr>\nAcquerello\u003cbr>\nCafe Gibraltar\u003cbr>\nKiss Seafood\u003cbr>\nEvvia\u003cbr>\nKokkari Estiatorio\u003cbr>\n27:\u003cbr>\nChez Panisse\u003cbr>\nCommis\u003cbr>\nTerra\u003cbr>\nLa Foret\u003cbr>\nLa Ciccia\u003cbr>\nSushi Zone\u003cbr>\nBoulevard\u003cbr>\nChez Panisse Cafe\u003cbr>\nMadrona Manor\u003cbr>\nManresa\u003cbr>\nCucina Paradiso\u003c/p>\n\n",
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"excerpt": "The 2014 San Francisco Bay Area Zagat Guide comes out today. Along with information about nearly 1,500 restaurants, it also includes a survey of residents' eating habits -- including our tendency to take photos of our food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70984\" class=\"wp-caption alignleft\" style=\"max-width: 243px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/zagat/\" rel=\"attachment wp-att-70984\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/zagat.jpg\" alt=\"The 2014 Zagat Guide is released today. Photo: Zagat\" width=\"243\" height=\"502\" class=\"size-full wp-image-70984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The 2014 Zagat Guide is released today. Photo: Zagat\u003c/figcaption>\u003c/figure>\n\u003cp>The 2014 San Francisco Bay Area \u003ca href=\"http://www.zagat.com/\" target=\"_blank\">Zagat\u003c/a> Guide comes out today with 1,495 area restaurants covered in its pages, including all the usual suspects (and some new ones). \u003c/p>\n\u003cp>\u003ca href=\"http://www.garydanko.com/\" target=\"_blank\">Gary Danko\u003c/a>, the contemporary American restaurant near Fisherman's Wharf celebrating its 15th year, again topped the list as the most popular restaurant (and as the place with the best service and best food). \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a> was the favorite place under $25 and \u003ca href=\"http://www.postranchinn.com/dining/\" target=\"_blank\">Sierra Mar\u003c/a>, with impressive views in Big Sur, had the best decor -- in case you go to restaurants for the decor.\u003c/p>\n\u003cp>The Zagat Guide is compiled after surveying 17,505 people -- on the theory that a better understanding of restaurants will come from crowd-sourcing than from one high-end critic. Since Zagat was bought by Google in 2011 for $151 million there have been some small changes. Google revamped and relaunched the website and mobile app earlier this summer, which is free now. Zagat also is partially merged with Google Maps, so that Zagat suggestions come up in Google Maps when users search. In the age of so much information online, though, Zagat has also hinted that it may move more towards an editor-cultivated model (as opposed to the surveying crowd-sourcing model). The apps already include in some cities curated lists from editors of suggestions.\u003c/p>\n\u003cp>While most people use the Zagat Guide to get food suggestions, the 2014 survey also includes an overview of Bay Area residents' eating habits. \u003c/p>\n\u003cp>According to Zagat, in the Bay Area we're eating out an average of 4.2 times per week -- less than the national average of 4.4 times per week -- and ordering take-out 1.7 times per week, but we're spending more when we do go out ($41.87 per person on dinner, as opposed to $40.54 nationwide). Although we're paying more, we're tipping less -- just 18.4% v. the 19% national average. For shame!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We may not eat dinner and lunch out as much as people in other parts of the country, but we do brunch more. With just 7% of people nationally saying they go to brunch every weekend, 10% of Bay Area residents said they wouldn't miss the meal on the weekend, which may explain some of the long lines.\u003c/p>\n\u003cp>It also may not comes as a surprise that when we do make restaurant reservations, Bay Area residents are far more likely than others to make those reservations using the internet -- 68% of us reserve online and only 27% call the place directly, whereas nationally those numbers are 52% and 41%.\u003c/p>\n\u003cfigure id=\"attachment_70987\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/4004778433_61d6bd739a/\" rel=\"attachment wp-att-70987\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/4004778433_61d6bd739a-193x290.jpg\" alt=\"Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\" width=\"193\" height=\"290\" class=\"size-medium wp-image-70987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>We also considered it more acceptable to take photos of your food than people in the rest of the country. Only 9% (as opposed to 12%) think that's rude or inappropriate, or just weird, whereas 86% of us think it's ok or totally acceptable -- otherwise what are we supposed to Instagram?\u003c/p>\n\u003cp>When it comes to our feelings about the restaurants, man are we picky. 26% of Bay Area residents said their biggest pet peeve eating out was inattentive staff, 16% said slow service, 12% said inadequately trained staff and 10% said rude staff. People nationwide were a bit more understanding -- or else the restaurant staff nationwide is better.\u003c/p>\n\u003cp>52% of San Franciscans said they won't wait longer than 30 minutes at a place that doesn't take reservations and 6% said, forget it, I skip those places.\u003c/p>\n\u003cp>We did have the same general tastes as the rest of the nation, with Italian as our favorite type of food. But, we're more diverse in our preferences. Nationally, 25% of people said Italian was their favorite cuisine, with American next at 13%. But, here, Italian got just 22% of the vote, then French had 14%, Japanese 13%, American 9%, all the way down the list through Thai, Indian, Vegetarian, German -- although 11% of Bay Area residents had to be different and said that their favorite was something else entirely. Of course it was.\u003c/p>\n\u003cp>When asked what we wanted to see more of, 15% of us said French restaurants. Maybe next year?\u003c/p>\n\u003cfigure id=\"attachment_70990\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/5948879500_9334c7411b_z/\" rel=\"attachment wp-att-70990\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/5948879500_9334c7411b_z.jpg\" alt=\"The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\" width=\"640\" height=\"425\" class=\"size-full wp-image-70990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The top 20-rated restaurants in the Bay Area. Restaurants are given points on a scale of 0-30 based on surveyor's ratings. These restaurants received ratings of 27, 28 and 29.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>29:\u003cbr>\nGary Danko\u003cbr>\n28:\u003cbr>\nErna's Elderberry\u003cbr>\nFrench Laundry\u003cbr>\nSierra Mar\u003cbr>\nAcquerello\u003cbr>\nCafe Gibraltar\u003cbr>\nKiss Seafood\u003cbr>\nEvvia\u003cbr>\nKokkari Estiatorio\u003cbr>\n27:\u003cbr>\nChez Panisse\u003cbr>\nCommis\u003cbr>\nTerra\u003cbr>\nLa Foret\u003cbr>\nLa Ciccia\u003cbr>\nSushi Zone\u003cbr>\nBoulevard\u003cbr>\nChez Panisse Cafe\u003cbr>\nMadrona Manor\u003cbr>\nManresa\u003cbr>\nCucina Paradiso\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>You'll never be at a loss for finding a good cup of coffee in Oakland as there's a wealth of places to choose from such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">Cro Cafe\u003c/a>, \u003ca href=\"http://www.awakencafe.com/\" target=\"_blank\">Awaken Cafe\u003c/a>, \u003ca href=\"http://bicacoffeehouse.com/\" target=\"_blank\">Bica Coffeehouse\u003c/a>\u003cstrong>, \u003c/strong>\u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>\u003cstrong> \u003c/strong>and \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a>, to name a few. As an avid cyclist, a good jolt of caffeine in the morning helps energize me for a long ride. (I've combined my love for cycling and coffee by leading an annual \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/\" target=\"_blank\">Coffee Ride\u003c/a> with my friend Pamela. Last year we pedaled to longtime local favorites \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.farleyscoffee.com/oakland.html\" target=\"_blank\">Farley's East\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>, \u003ca href=\"http://www.colecoffee.com/\" target=\"_blank\">Cole Coffee\u003c/a> and \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> with a stop at Berkeley's \u003ca href=\"http://www.local123cafe.com/\" target=\"_blank\">Local 123\u003c/a>.) Here's five cafes throughout Oakland that make a fine brew. Let us know where you go for a cuppa joe in the comments. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"70224,70226,70227,70225,70228,70229\" exclude=\"70205,70204,70206,70207,70208,70209, 70241,70654,70655,70656,70657,70658,70659,70726,70727,70735,70728,70729,70730,70731,70732,70733,70739,70834,70835,70836,70837,70838,70839\" width=\"1000\"]\u003c/p>\n\u003cp>Look no further if you want tasty vegan baked goods, sweets, savory dishes and more. While they don't prominently advertise the fact that they're a 100% vegan cafe, Timeless eschews animal-based products -- but my almond-milk cappuccino (made with \u003ca href=\"https://sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a>) was just as wonderful sans dairy. Check their \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Facebook page\u003c/a> to see what they're serving up for their daily lunch and weekend brunch specials.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://timelesscoffeeroasters.com/\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003c/strong>\u003cbr>\n4252 Piedmont Ave. [\u003ca href=\"http://goo.gl/tZ1ube\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 985-1360\u003cbr>\nHours: Mon-Sat 7am-6pm; Sun 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Timelesscoffee\" target=\"_blank\">@Timelesscoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"70654,70655,70656,70657,70658,70659\" exclude=\"70224,70226,70227,70225,70228,70229,70241,70205,70204,70206,70207,70208,70209,70726,70727,70735,70728,70729,70730,70731,70732,70733,70739,70834,70835,70836,70837,70838,70839\" width=\"1000\"]\u003c/p>\n\u003cp>Located right next door to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/24/a-tribute-to-old-fashioned-american-comfort-food-and-classic-british-fare-at-oaklands-tribune-tavern/\" target=\"_blank\">Tribune Tavern\u003c/a> in downtown Oakland, Modern Coffee serves up coffee and sells beans from local purveyors such as \u003ca href=\"https://www.chromaticcoffee.com/\" target=\"_blank\">Chromatic Coffee\u003c/a>, \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture\u003c/a>, \u003ca href=\"http://www.lineacaffe.com/\" target=\"_blank\">Linea Caffe\u003c/a>, \u003ca href=\"https://www.stumptowncoffee.com/\" target=\"_blank\">Stumptown\u003c/a> and \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve\u003c/a>. (They now roast their own, too.) They didn't have any treats available when I popped by in the late afternoon, but \u003ca href=\"http://starterbakery.com/\" target=\"_blank\">Starter Bakery\u003c/a>, \u003ca href=\"http://hopkinsbakery.com/\" target=\"_blank\">Hopkins Street Bakery\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/boogie-woogie-bagel-boy-alameda\" target=\"_blank\">Boogie Woogie Bagel Boy\u003c/a> provide baked goods for weekday 9-5 workers in search of a quick breakfast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.moderncoffeeoakland.com/\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\n\u003c/strong>Tribune Tower, 411 13th St. [\u003ca href=\"http://goo.gl/lpTaoh\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8000\u003cbr>\nHours: Mon-Fri 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/moderncoffee\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/moderncoffee\" target=\"_blank\">@moderncoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"70834,70835,70836,70837,70838,70839\" exclude=\"70224,70226,70227,70225,70228,70229,70241,70205,70204,70206,70207,70208,70209,70654,70655,70656,70657,70658,70659,70726,70727,70735,70728,70729,70730,70731,70732,70733,70739\" width=\"1000\"]\u003c/p>\n\u003cp>A tiny nook that's adjacent to one of my favorite neighborhood bike shops, \u003ca href=\"http://www.wearemanifesto.com/\" target=\"_blank\">Manifesto Bicycles\u003c/a>, SubRosa keeps it simple with a limited menu of tea, pastries and beverages made with \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel Coffee\u003c/a>. You can also buy bags of Four Barrel to go or take home craftsy items such as Pendleton wool cozies. Enjoy your espresso in the sunshine and lounge in the parklet that's located directly in front of the shop, or if you prefer a quieter seating, head to the secluded tables in the back of the cafe. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.subrosacoffee.com/\" target=\"_blank\">SubRosa\u003c/a>\u003c/strong>\u003cbr>\n419 40th St. [\u003ca href=\"http://goo.gl/OOzrOV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2030\u003cbr>\nHours: Mon-Thu 7am-5pm; Fri 7am-6pm; Sat 7:30am-6pm; Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SubRosa-Coffee/138087235990?ref=ts\" target=\"_blank\">SubRosa Coffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53331,53341,53384,53301,53299,53302,53307, 53309,53324,53332,53333,53340,53336,53316,53329,53337,53306,53317\"]\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is North Oakland’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">CRO Cafe\u003c/a>. A custom furniture maker and fabricator, owner \u003ca href=\"http://www.oldaniartstudio.com/\" target=\"_blank\">Luigi Oldani\u003c/a> also designed and crafted the elegant furnishings in his studio. Brewing up \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> -- Oldani attended their training sessions before he founded his business -- there's cold-brew, drip coffee and espresso drinks made with Cro Cafe's vintage La San Marco machine. An assortment of freshly baked foods is also available for purchase.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luigioldani.org/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nOther location: Currently serving from their cart at 1603 San Pablo Ave. Berkeley, CA 94702 in front of Acme Bakery, mornings until 3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82901,82893,82892,82894,82896,82897,82909,82907,82906,82902,82903,82904\"]\u003c/p>\n\u003cp>Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space in Uptown Oakland. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/06/coloso-coffee-a-colossal-caffeinated-experience-in-a-tiny-uptown-oakland-space/\" target=\"_blank\">Friends for over 15 years\u003c/a> since they originally met in Lima, Peru, co-owners Renzo Gianella and Jose Posadas launched their venture in 2014. They serve Portland's \u003ca href=\"http://www.heartroasters.com/\" target=\"_blank\">Heart Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks. Coloso also sells freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 9, 2015. The listings previously included in this post, Monkey Forest Road and Barkada, are now closed. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You'll never be at a loss for finding a good cup of coffee in Oakland as there's a wealth of places to choose from such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">Cro Cafe\u003c/a>, \u003ca href=\"http://www.awakencafe.com/\" target=\"_blank\">Awaken Cafe\u003c/a>, \u003ca href=\"http://bicacoffeehouse.com/\" target=\"_blank\">Bica Coffeehouse\u003c/a>\u003cstrong>, \u003c/strong>\u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>\u003cstrong> \u003c/strong>and \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a>, to name a few. As an avid cyclist, a good jolt of caffeine in the morning helps energize me for a long ride. (I've combined my love for cycling and coffee by leading an annual \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/\" target=\"_blank\">Coffee Ride\u003c/a> with my friend Pamela. Last year we pedaled to longtime local favorites \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.farleyscoffee.com/oakland.html\" target=\"_blank\">Farley's East\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>, \u003ca href=\"http://www.colecoffee.com/\" target=\"_blank\">Cole Coffee\u003c/a> and \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> with a stop at Berkeley's \u003ca href=\"http://www.local123cafe.com/\" target=\"_blank\">Local 123\u003c/a>.) Here's five cafes throughout Oakland that make a fine brew. Let us know where you go for a cuppa joe in the comments. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Look no further if you want tasty vegan baked goods, sweets, savory dishes and more. While they don't prominently advertise the fact that they're a 100% vegan cafe, Timeless eschews animal-based products -- but my almond-milk cappuccino (made with \u003ca href=\"https://sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a>) was just as wonderful sans dairy. Check their \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Facebook page\u003c/a> to see what they're serving up for their daily lunch and weekend brunch specials.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://timelesscoffeeroasters.com/\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003c/strong>\u003cbr>\n4252 Piedmont Ave. [\u003ca href=\"http://goo.gl/tZ1ube\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 985-1360\u003cbr>\nHours: Mon-Sat 7am-6pm; Sun 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Timelesscoffee\" target=\"_blank\">@Timelesscoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located right next door to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/24/a-tribute-to-old-fashioned-american-comfort-food-and-classic-british-fare-at-oaklands-tribune-tavern/\" target=\"_blank\">Tribune Tavern\u003c/a> in downtown Oakland, Modern Coffee serves up coffee and sells beans from local purveyors such as \u003ca href=\"https://www.chromaticcoffee.com/\" target=\"_blank\">Chromatic Coffee\u003c/a>, \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture\u003c/a>, \u003ca href=\"http://www.lineacaffe.com/\" target=\"_blank\">Linea Caffe\u003c/a>, \u003ca href=\"https://www.stumptowncoffee.com/\" target=\"_blank\">Stumptown\u003c/a> and \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve\u003c/a>. (They now roast their own, too.) They didn't have any treats available when I popped by in the late afternoon, but \u003ca href=\"http://starterbakery.com/\" target=\"_blank\">Starter Bakery\u003c/a>, \u003ca href=\"http://hopkinsbakery.com/\" target=\"_blank\">Hopkins Street Bakery\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/boogie-woogie-bagel-boy-alameda\" target=\"_blank\">Boogie Woogie Bagel Boy\u003c/a> provide baked goods for weekday 9-5 workers in search of a quick breakfast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.moderncoffeeoakland.com/\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\n\u003c/strong>Tribune Tower, 411 13th St. [\u003ca href=\"http://goo.gl/lpTaoh\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8000\u003cbr>\nHours: Mon-Fri 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/moderncoffee\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/moderncoffee\" target=\"_blank\">@moderncoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tiny nook that's adjacent to one of my favorite neighborhood bike shops, \u003ca href=\"http://www.wearemanifesto.com/\" target=\"_blank\">Manifesto Bicycles\u003c/a>, SubRosa keeps it simple with a limited menu of tea, pastries and beverages made with \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel Coffee\u003c/a>. You can also buy bags of Four Barrel to go or take home craftsy items such as Pendleton wool cozies. Enjoy your espresso in the sunshine and lounge in the parklet that's located directly in front of the shop, or if you prefer a quieter seating, head to the secluded tables in the back of the cafe. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.subrosacoffee.com/\" target=\"_blank\">SubRosa\u003c/a>\u003c/strong>\u003cbr>\n419 40th St. [\u003ca href=\"http://goo.gl/OOzrOV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2030\u003cbr>\nHours: Mon-Thu 7am-5pm; Fri 7am-6pm; Sat 7:30am-6pm; Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SubRosa-Coffee/138087235990?ref=ts\" target=\"_blank\">SubRosa Coffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is North Oakland’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">CRO Cafe\u003c/a>. A custom furniture maker and fabricator, owner \u003ca href=\"http://www.oldaniartstudio.com/\" target=\"_blank\">Luigi Oldani\u003c/a> also designed and crafted the elegant furnishings in his studio. Brewing up \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> -- Oldani attended their training sessions before he founded his business -- there's cold-brew, drip coffee and espresso drinks made with Cro Cafe's vintage La San Marco machine. An assortment of freshly baked foods is also available for purchase.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luigioldani.org/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nOther location: Currently serving from their cart at 1603 San Pablo Ave. Berkeley, CA 94702 in front of Acme Bakery, mornings until 3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space in Uptown Oakland. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/06/coloso-coffee-a-colossal-caffeinated-experience-in-a-tiny-uptown-oakland-space/\" target=\"_blank\">Friends for over 15 years\u003c/a> since they originally met in Lima, Peru, co-owners Renzo Gianella and Jose Posadas launched their venture in 2014. They serve Portland's \u003ca href=\"http://www.heartroasters.com/\" target=\"_blank\">Heart Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks. Coloso also sells freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 9, 2015. The listings previously included in this post, Monkey Forest Road and Barkada, are now closed. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stuart Brioza: State Bird Provisions, Panwiches and Renovation Planning",
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"content": "\u003cfigure id=\"attachment_70616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\" alt=\"Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70623\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\" alt=\"The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\" width=\"300\" class=\"size-full wp-image-70623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>This summer on Fillmore Street, the line out the door for dinner at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a> showed how popular and buzzing the hotspot-restaurant really is. Chef-owners Stuart Brioza and Nicole Krasinski closed the widely lauded restaurant on August 10 to renovate and grow their business as they take over the Harput’s Market space next door. The duo plan to reopen the restaurant sometime next month. Bay Area Bites interviewed Brioza and his comments have been edited for clarity.\u003cbr>\n\u003cstrong>\u003cbr>\nBay Area Bites: What has been the biggest surprise for you and Nicole with the restaurant expansion?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> How much time it takes (laughs). No matter how planned out you think you and your group are, you knock down a wall and you never know what will be in between the wall. The biggest surprise is what you don’t know. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: With the construction and restaurant closure, are you cooking in your home kitchen or other restaurant kitchens?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re doing a little bit of that for sure. Believe it or not just because we’re closed, it’s still a tremendous feat managing everything and a lot of what we’ve been doing is related to administrative work to get ahead. In the last year and a half, we’ve been such a small and busy restaurant, all the ideas we had, we never had time to do them. \u003c/p>\n\u003cp>So it’s been a nice chance to write recipes, restructure the front of the house, and set goals and timelines. That’s been a fun, evolutionary part of business. Then it’s more, “Hey let’s think about the food.” We have been cooking at home and have had time to think about the upcoming menu. It’s gonna be a surprise for you all.\u003c/p>\n\u003cfigure id=\"attachment_70620\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\" alt=\"Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\" alt=\"Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites Do you have any business mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We have a good core group with a business manager and office manager. We just hired a GM named Ryan Anderson from Austin. A GM is a new role for us and we’re excited. He’s helping to define what we are as a restaurant even more.\u003c/p>\n\u003cfigure id=\"attachment_70624\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\" alt=\"State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing a \u003ca href=\"http://www.feastportland.com/event/widmer-brothers-brewing-sandwich-invitational-presented-by-lincoln-motor-company/\">Sandwich Invitational\u003c/a> event in Portland and then back in San Francisco for the \u003ca href=\"http://www.jamesbeard.org/events/taste-america-san-francisco\">Taste America James Beard Foundation dinner\u003c/a> early in October. What’s it like doing these events?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We try to not do too many things because this has been the quietest time we’ve had in a year and a half. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For Portland, we don’t really make sandwiches. We’re doing a panwich--of course (laughs). It’s an open pancake-wich, made with a pancake, and a little pork belly, sweet corn, Romesco sauce and a pile of greens. Then you fold it. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are there any dishes you are more excited about getting back to or bringing to the menu? And are there some dishes you would rather take off the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza: \u003c/strong>I am excited about the State Bird Provisions dish. I love that dish. There’s only a few dishes we can’t touch and one is the quail. The other is the garlic bread with the \u003cem>burrata\u003c/em>. It’s almost an untouchable dish. I still really like it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000-290x217.jpg\" title=\"State Bird Provisions signature dish of quail.\" alt=\"State Bird Provisions signature dish of quail. Photo credit: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70622\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000-290x217.jpg\" title=\"Garlic bread with burrata.\" alt=\"Garlic bread with burrata. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70621\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your inspiration from—books, people, places, websites?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The question of inspiration is an interesting one and arises from different areas. I think that now more so than ever I get inspiration from paying attention to my surroundings and people. Inspiration and creativity is really quite powerful. Years ago I got inspired from books and dining out—that was also an impressionable time for me. Then I think something happened and I’m in this new place where I’m more inspired by the stories the food tells than the actual dishes themselves. I’m kind of on my own little path and don’t find a lot of inspiration coming from books. The stories that come from books are really quite fascinating. For me, paying attention is where the inspiration is: being in the markets, talking to your staff and other chefs, that’s kind of where it comes from. Gone are the days where I could go cover to cover in a cookbook.\u003c/p>\n\u003cfigure id=\"attachment_70619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\" alt=\"Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-70619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: After work, are there any spots you like to go to?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> is great and it’s not far away and open late. Nearby, \u003ca href=\"http://shebapianolounge.com/\">Sheba Lounge\u003c/a> is a cool little spot and on some nights they’ll play music really late. It’s pretty rare that I go. I think every restaurant has to have a local bar, that place you don’t have to get in a cab to, and you can just walk there. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the worst and best parts of your job?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The best honestly is just walking through the door every day. I really like working with the staff every day. I created a process with the staff for when we open the doors. It’s a rush, and pretty powerful. Everyone feels good and is welcoming guests.\u003c/p>\n\u003cp>The worst is the not knowing. You’re not ready for the toilet backing up. You’re never really ready for that, no matter how much you plan for it, no matter who you are. Or having someone cut themselves--pretty much anything that detracts from the mission is the worst. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: During your time off, what do you do?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re not bored with what we do yet. It’s still an important topic. I love to go car camping and the simple things like sitting around the campfire. We’re always looking for new parks within an hour of us. You’re taken outside of your world and still an hour away from your home. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Anything we can expect in the future—books, travel, food, products?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> There’s always that conversation of a cookbook. We’re not there yet. Obviously we’ve got a whole new restaurant that we’re working on. That’ll be within the year. I think we’ve got enough on our plate. We’re still riding that wave. It’s the best place to be for us.\u003c/p>\n\u003ch3>Restaurant Information:\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yqz3Z\">Map\u003c/a>\u003cbr>\n1529 Fillmore Street (between Geary and O'Farrell)\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-795-1272\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/State-Bird-Provisions/330491963635013\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/statebirdsf\">@statebirdsf\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\" alt=\"Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70623\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\" alt=\"The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\" width=\"300\" class=\"size-full wp-image-70623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>This summer on Fillmore Street, the line out the door for dinner at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a> showed how popular and buzzing the hotspot-restaurant really is. Chef-owners Stuart Brioza and Nicole Krasinski closed the widely lauded restaurant on August 10 to renovate and grow their business as they take over the Harput’s Market space next door. The duo plan to reopen the restaurant sometime next month. Bay Area Bites interviewed Brioza and his comments have been edited for clarity.\u003cbr>\n\u003cstrong>\u003cbr>\nBay Area Bites: What has been the biggest surprise for you and Nicole with the restaurant expansion?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> How much time it takes (laughs). No matter how planned out you think you and your group are, you knock down a wall and you never know what will be in between the wall. The biggest surprise is what you don’t know. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: With the construction and restaurant closure, are you cooking in your home kitchen or other restaurant kitchens?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re doing a little bit of that for sure. Believe it or not just because we’re closed, it’s still a tremendous feat managing everything and a lot of what we’ve been doing is related to administrative work to get ahead. In the last year and a half, we’ve been such a small and busy restaurant, all the ideas we had, we never had time to do them. \u003c/p>\n\u003cp>So it’s been a nice chance to write recipes, restructure the front of the house, and set goals and timelines. That’s been a fun, evolutionary part of business. Then it’s more, “Hey let’s think about the food.” We have been cooking at home and have had time to think about the upcoming menu. It’s gonna be a surprise for you all.\u003c/p>\n\u003cfigure id=\"attachment_70620\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\" alt=\"Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\" alt=\"Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites Do you have any business mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We have a good core group with a business manager and office manager. We just hired a GM named Ryan Anderson from Austin. A GM is a new role for us and we’re excited. He’s helping to define what we are as a restaurant even more.\u003c/p>\n\u003cfigure id=\"attachment_70624\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\" alt=\"State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing a \u003ca href=\"http://www.feastportland.com/event/widmer-brothers-brewing-sandwich-invitational-presented-by-lincoln-motor-company/\">Sandwich Invitational\u003c/a> event in Portland and then back in San Francisco for the \u003ca href=\"http://www.jamesbeard.org/events/taste-america-san-francisco\">Taste America James Beard Foundation dinner\u003c/a> early in October. What’s it like doing these events?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We try to not do too many things because this has been the quietest time we’ve had in a year and a half. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For Portland, we don’t really make sandwiches. We’re doing a panwich--of course (laughs). It’s an open pancake-wich, made with a pancake, and a little pork belly, sweet corn, Romesco sauce and a pile of greens. Then you fold it. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are there any dishes you are more excited about getting back to or bringing to the menu? And are there some dishes you would rather take off the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza: \u003c/strong>I am excited about the State Bird Provisions dish. I love that dish. There’s only a few dishes we can’t touch and one is the quail. The other is the garlic bread with the \u003cem>burrata\u003c/em>. It’s almost an untouchable dish. I still really like it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000-290x217.jpg\" title=\"State Bird Provisions signature dish of quail.\" alt=\"State Bird Provisions signature dish of quail. Photo credit: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70622\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000-290x217.jpg\" title=\"Garlic bread with burrata.\" alt=\"Garlic bread with burrata. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70621\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your inspiration from—books, people, places, websites?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The question of inspiration is an interesting one and arises from different areas. I think that now more so than ever I get inspiration from paying attention to my surroundings and people. Inspiration and creativity is really quite powerful. Years ago I got inspired from books and dining out—that was also an impressionable time for me. Then I think something happened and I’m in this new place where I’m more inspired by the stories the food tells than the actual dishes themselves. I’m kind of on my own little path and don’t find a lot of inspiration coming from books. The stories that come from books are really quite fascinating. For me, paying attention is where the inspiration is: being in the markets, talking to your staff and other chefs, that’s kind of where it comes from. Gone are the days where I could go cover to cover in a cookbook.\u003c/p>\n\u003cfigure id=\"attachment_70619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\" alt=\"Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-70619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: After work, are there any spots you like to go to?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> is great and it’s not far away and open late. Nearby, \u003ca href=\"http://shebapianolounge.com/\">Sheba Lounge\u003c/a> is a cool little spot and on some nights they’ll play music really late. It’s pretty rare that I go. I think every restaurant has to have a local bar, that place you don’t have to get in a cab to, and you can just walk there. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the worst and best parts of your job?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The best honestly is just walking through the door every day. I really like working with the staff every day. I created a process with the staff for when we open the doors. It’s a rush, and pretty powerful. Everyone feels good and is welcoming guests.\u003c/p>\n\u003cp>The worst is the not knowing. You’re not ready for the toilet backing up. You’re never really ready for that, no matter how much you plan for it, no matter who you are. Or having someone cut themselves--pretty much anything that detracts from the mission is the worst. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: During your time off, what do you do?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re not bored with what we do yet. It’s still an important topic. I love to go car camping and the simple things like sitting around the campfire. We’re always looking for new parks within an hour of us. You’re taken outside of your world and still an hour away from your home. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Anything we can expect in the future—books, travel, food, products?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> There’s always that conversation of a cookbook. We’re not there yet. Obviously we’ve got a whole new restaurant that we’re working on. That’ll be within the year. I think we’ve got enough on our plate. We’re still riding that wave. It’s the best place to be for us.\u003c/p>\n\u003ch3>Restaurant Information:\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yqz3Z\">Map\u003c/a>\u003cbr>\n1529 Fillmore Street (between Geary and O'Farrell)\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-795-1272\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/State-Bird-Provisions/330491963635013\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/statebirdsf\">@statebirdsf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_70400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\">\u003cimg class=\"size-full wp-image-70400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\" alt=\"Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> ninth episode of Season 8 airs on Thursday September 19 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9449\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The ninth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9510\">Naschmarkt Restaurant\u003c/a> (Campbell), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9494\">Café Tiramisu\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9479\">Wood Tavern\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Oregon Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=hKR_NDmACGc]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\">\u003cimg class=\"size-full wp-image-70400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\" alt=\"Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> ninth episode of Season 8 airs on Thursday September 19 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9449\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The ninth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9510\">Naschmarkt Restaurant\u003c/a> (Campbell), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9494\">Café Tiramisu\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9479\">Wood Tavern\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Oregon Wines:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/hKR_NDmACGc'\n title='//www.youtube.com/embed/hKR_NDmACGc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_70450\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Boet_In-the-Charcuterie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Boet_In-the-Charcuterie.jpg\" alt=\"This fantastically detailed cookbook from celebrated Fatted Calf chefs Taylor Boetticher and Toponia Miller comes out this week. Cover Photo: Alex Farnum\" width=\"600\" height=\"666\" class=\"size-full wp-image-70450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This fantastically detailed cookbook from celebrated Fatted Calf chefs Taylor Boetticher and Toponia Miller comes out this week. Cover Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003cp>DIY charcuterie is, admittedly, not something every home cook is dying to tackle. On top of the fact that there is equipment to buy and meat to source, there is something magical about well-made sausages, terrines, and confits that makes them seem out of reach for the average kitchen weekend warrior. With the arrival of their new cookbook, \u003ca href=\"http://www.amazon.com/In-The-Charcuterie-Sausage-Confits/dp/1607743434\">\u003cem>In the Charcuterie\u003c/em>\u003c/a>, Taylor Boetticher and Toponia Miller, the acclaimed husband-and-wife duo from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf Charcuterie\u003c/a>, aim to change that perception.\u003c/p>\n\u003cfigure id=\"attachment_70465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/boetticher-and-miller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/boetticher-and-miller.jpg\" alt=\"Taylor Boetticher and Toponia Miller. Photo: Jessica Goodson\" width=\"1000\" height=\"647\" class=\"size-full wp-image-70465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taylor Boetticher and Toponia Miller. Photo: Jessica Goodson\u003c/figcaption>\u003c/figure>\n\u003cp>Boetticher and Miller’s book is at once a glossy showpiece, a culinary reference, and a hands-on cookbook. Like most cookbooks coming out of \u003ca href=\"http://crownpublishing.com/imprint/ten-speed-press/\">Ten Speed Press\u003c/a>, it is beautifully designed and photographed; in addition, it is hard to flip through a few pages without learning something. “We wanted it to be, you know, a good reference point for people’s culinary adventures and for it to be...a way of thinking about food and how certain flavors work together,” said Boetticher. \u003c/p>\n\u003cp>Boetticher and Miller started the Fatted Calf back in 2003. At first, their charcuterie operation was small-scale and focused only on selling at the \u003ca href=\"http://ecologycenter.org/fm/\">Saturday Berkeley Farmers' Market\u003c/a>. Each worked part-time jobs—Boetticher at \u003ca href=\"http://www.lanesplitterpizza.com/\">Lanesplitter Pizza\u003c/a> in West Berkeley and Miller at \u003ca href=\"http://www.stonehouseoliveoil.com/\">Stonehouse Olive Oil\u003c/a> in the Ferry Plaza—to support their fledgling business. Once they were admitted into the \u003ca href=\"http://www.cuesa.org/markets\">Ferry Plaza Farmers’ Market\u003c/a>, their business really picked up and they decided it was time to open a brick-and-mortar shop.\u003c/p>\n\u003cp>The pair knew they wanted to stay within a public market context. The Ferry Building was all booked up, but there was an opening at the newly emerging \u003ca href=\"http://oxbowpublicmarket.com/\">Oxbow Public Market\u003c/a> in Napa. It was a “huge life change” but in the end, Boetticher said, it was the right move. The Fatted Calf store opened up at the end of January 2008, just in time for the stock market to tumble. “In hindsight, it made me stronger, but at the time it was absolutely terrifying,” he said.\u003c/p>\n\u003cfigure id=\"attachment_70454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/salad-with-gizzards1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/salad-with-gizzards1.jpg\" alt=\"A chicory salad featuring the Fatted Calf’s duck gizzard confit was served at the book’s launch event in Napa. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chicory salad featuring the Fatted Calf’s duck gizzard confit was served at the book’s launch event in Napa. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the hard opening, Boetticher and Miller’s store has proven to be wildly successful. Right around the time that they were opening up their Hayes Valley store, the pair started talking to Ten Speed about putting together a cookbook. “At this point we had developed enough recipes, we worked with enough good vendors, and we also had enough really good staff working with us that we would be able to step away for a day or so a week,” Boetticher said. “It was something that Toponia and I had wanted to do for a long time. We didn’t know what it was going to be [yet], but after making charcuterie for this amount of time, it seemed to make sense.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Luckily, they had found a good team over at Ten Speed that was willing to let Boetticher and Miller shape an untraditional meat cookbook. Despite the fact that there are close to 40 pages detailing the precise method for breaking down cows, pigs, goats, lambs, rabbits, ducks, and chickens, \u003cem>In the Charcuterie\u003c/em> is not a particularly masculine book. As Boetticher explained, “We didn’t want it to be a dude food, ‘Let's throw a ton of animals on the fire’ kind of thing. We wanted it to have a little bit more of a refined sensibility.” \u003c/p>\n\u003cfigure id=\"attachment_70451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fig-stuffed-quail1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fig-stuffed-quail1.jpg\" alt=\"Boetticher and Miller’s recipe for fig and sausage stuffed quail, which is a hit in their stores, is included in the cookbook. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boetticher and Miller’s recipe for fig and sausage stuffed quail, which is a hit in their stores, is included in the cookbook. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The book, like the philosophy of the shop itself, strays away from the more modernist trends in cooking. \u003ca href=\"http://www.sousvidesupreme.com/\">Immersion circulators\u003c/a>, \u003ca href=\"https://www.vitamix.com/\">Vitamixes\u003c/a>, and \u003ca href=\"http://www.pacojet.com/en/\">PacoJets\u003c/a> are not required. Instead, the recipes blend classic French technique with updated flavors.\u003c/p>\n\u003cp>This emphasis on traditional methods helps to keep the book accessible. Yes, some recipes, like the headcheese or blood sausage, require a great deal of work and many days of commitment. However, many of the others (like the recipes featured below) require little more than a knife, some string, and patience. Natural kitchen skills are not necessarily required. To the Fatted Calf duo, making charcuterie is “more about preparation and planning than it is about raw talent or being a natural genius at something. It’s a lot more important than having a natural palate or having a good touch with a boning knife.” \u003c/p>\n\u003cp>In addition, the two clearly recognize that great charcuterie takes practice. The recipes are written in great detail, with encouragement and experimentation in mind. Boetticher noted, “One of the things we try to hammer home a lot is that these things take practice, and not to get discouraged if your first efforts don’t go the way you intended them to. But also that if you pay attention and you take the time you need and you don’t take shortcuts, then your food will be phenomenal.”\u003c/p>\n\u003cp>But what of those complex terrines and fermented sausages, you ask? How can an ordinary home cook tackle projects that large? Boetticher recommends a charcuterie party.\u003c/p>\n\u003cblockquote>\u003cp> “Because [charcuterie] is pretty labor intensive, it’s [a good thing] to do with friends or with family, whether it’s making a two pound batch of sausage or cutting up a whole hog for the freezer. It really fosters a sense of community.”\u003c/p>\u003c/blockquote>\n\u003ch3>Events:\u003c/h3>\n\u003cp>Saturday September 21, 3pm (Free)\u003cbr>\nBook signing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>, 3885a Cesar Chavez St., San Francisco, CA 94131\u003c/p>\n\u003cp>Sunday September 22, 11am ($50 with copy of book, $35 without book)\u003cbr>\nTasting and book signing at \u003ca href=\"http://www.robertsinskey.com/fetes/book-signing-with-fatted-calf/\">Robert Sinskey Vineyards\u003c/a>, 6320 Silverado Trail, Napa, CA 94558\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf Charcuterie\u003c/a>\u003cbr>\n\u003cstrong>Napa Address:\u003c/strong> \u003ca href=\"http://goo.gl/AM3dKN\">Map\u003c/a>\u003cbr>\n644 C First Street\u003cbr>\nNapa, CA 94559\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 256-3684\u003c/p>\n\u003cp>\u003cstrong>San Francisco Address:\u003c/strong> \u003ca href=\"http://goo.gl/77UK8v\">Map\u003c/a>\u003cbr>\n320 Fell Street\u003cbr>\nSan Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 400-5614\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FattedCalf\">Fatted Calf Charcuterie\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FattedCalf\">@FattedCalf\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_70453\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-Shoulder-Pot-Roast-Stuffed-with-Garlic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-Shoulder-Pot-Roast-Stuffed-with-Garlic.jpg\" alt=\"Pork Shoulder Pot Roast with Garlic. Photo: Alex Farnum\" width=\"600\" height=\"669\" class=\"size-full wp-image-70453\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Shoulder Pot Roast with Garlic. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pork Shoulder Pot Roast Stuffed with Garlic, Greens, and Walnuts\u003c/h3>\n\u003cp>\u003cem>Chock-full of greens, this simple pork shoulder pot roast, made with Boston butt, makes a nourishing and comforting supper. Abundant, leafy Swiss chard tends to be available year-round and is the standard for this stuffing, but it is equally good made with spinach, mustard, kale, or other seasonal greens.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves 8 to 10\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 whole boneless, skinless pork Boston butt, about 8 pounds (3.6 kg)\u003c/li>\n\u003cli>\nFine sea salt and freshly ground pepper\u003c/li>\n\u003cli>3 bunches Swiss chard or other leafy greens, stemmed\u003c/li>\n\u003cli>10 cloves garlic, sliced paper-thin\u003c/li>\n\u003cli>3/4 cup (85 g) chopped toasted walnuts\u003c/li>\n\u003cli>1 1/2 cups (360 ml) pork, chicken, or duck broth\u003c/li>\n\u003cli>1 1/2 cups (360 ml) cups dry red wine\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>One day in advance of cooking, season and ready the roast for stuffing. First, make the pocket for the stuffing by making a horizontal cut through the middle of the roast, following the seam where the bone was removed. Leave one of the four edges completely intact. Open the roast like a book. Season liberally on both sides with salt and pepper. Close the book, wrap tightly with plastic wrap, and refrigerate overnight.\u003c/li>\n\u003cli>Remove the roast from the refrigerator and allow it to temper for 2 hours. Preheat the oven to 350°F (180°C).\u003c/li>\n\u003cli>Bring a large pot of salted water to a rolling boil. Add the chard leaves and blanch for about 2 minutes. Drain and let cool, then squeeze out any excess water. Chop the chard coarsely.\u003c/li>\n\u003cli>Open the pork shoulder like a book, with the intact edge on your left. Arrange the chard in the center of the roast in a neat layer, leaving a 1-inch (2.5 cm) border uncovered surrounding it. Distribute the garlic evenly over the chard, followed by the walnuts. Fold the top part of the roast over the stuffing and tie tightly with butcher’s twine in three places, spacing the loops evenly and reinforcing the book shape.\u003c/li>\n\u003cli>Outfit a large braiser with a rack. Place the pork shoulder, fatty side facing up, on the rack. (If you don’t have a rack that fits your pot, halve a few leeks lengthwise, place them on the bottom of the pot, and put the roast on the leeks; they will support the roast nicely during cooking.)\u003c/li>\n\u003cli>Transfer the pot to the oven and roast for about 45 minutes. Remove the pot from the oven and carefully pour off the rendered fat. Reserve these pan drippings for another use. Add the broth and wine to the pot and return it to the oven. Turn down the oven temperature to 300°F (150°C) and continue to cook, basting the roast every 30 minutes, for about 21/2 hours. The roast is ready when it is a rich golden brown, fork-tender, and a bit wobbly.\u003c/li>\n\u003cli>Transfer the roast to a cutting board and let it rest for 20 minutes. Snip the twine and cut the roast into thick slices. Bathe each serving with a spoonful of the cooking juices.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_70452\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Lamb-Rib-Chops-with-Ras-el-Hanout.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Lamb-Rib-Chops-with-Ras-el-Hanout.jpg\" alt=\"Lamb Rib Chops with Ras el Hanout. Photo: Alex Farnum\" width=\"600\" height=\"669\" class=\"size-full wp-image-70452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lamb Rib Chops with Ras el Hanout. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lamb Rib Chops with Ras el Hanout\u003c/h3>\n\u003cp>\u003cem>Ras el hanout is a classic North African spice blend. Loosely translated it means “head of the shop,” symbolizing the best the spice merchant has to offer. Traditionally, the blend contains a panorama of different spices, usually about twenty but sometimes many more, and each merchant has his or her own recipe. Although we generally advocate toasting and grinding your own spices, we love the perfectly balanced blend available from our neighbors at Whole Spice in Napa. In their version, allspice, bay leaf, black pepper, white pepper, cardamom, cinnamon, chile, clove, cumin, ginger, mace, nutmeg, saffron, rosebuds, and more are carefully combined and ground to produce a truly aromatic mix perfect for seasoning lamb.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 lamb rib chops\u003c/li>\n\u003cli>Fine sea salt\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>2 dried bay leaves\u003c/li>\n\u003cli>1 tablespoon thinly sliced orange rind\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 tablespoon \u003cem>ras el hanout\u003c/em>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Season the lamb chops on both sides with salt.\u003c/li>\n\u003cli>In a large, shallow bowl, combine the garlic, bay, orange rind, and olive oil and mix well. Add the lamb chops to the bowl and turn as needed to coat evenly. Sprinkle the \u003cem>ras el hanout\u003c/em> over the lamb chops and again turn as needed to coat evenly.\u003c/li>\n\u003cli>To grill the chops, prepare a medium-hot fire for direct-heat grilling in a charcoal grill. Place the chops on the grill grate directly over the coals and grill, turning them once, for about 2 minutes on each side for rare or about 3 minutes on each side for medium-rare to medium. Serve at once.\u003c/li>\n\u003cli>Alternatively, to cook on the stove top, heat a large cast-iron skillet over medium-high heat until hot. Add the chops and cook, turning often, for about 5 to 7 minutes total. Serve at once.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from In the Charcuterie by Taylor Boetticher and Toponia Miller, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Taylor Boetticher and Toponia Miller, the husband-and-wife team behind Napa and S.F.'s Fatted Calf, released their first cookbook this week. Boetticher sat down with BAB's Kate Williams to talk the ins-and-outs of butchery and book publication.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70450\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Boet_In-the-Charcuterie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Boet_In-the-Charcuterie.jpg\" alt=\"This fantastically detailed cookbook from celebrated Fatted Calf chefs Taylor Boetticher and Toponia Miller comes out this week. Cover Photo: Alex Farnum\" width=\"600\" height=\"666\" class=\"size-full wp-image-70450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This fantastically detailed cookbook from celebrated Fatted Calf chefs Taylor Boetticher and Toponia Miller comes out this week. Cover Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003cp>DIY charcuterie is, admittedly, not something every home cook is dying to tackle. On top of the fact that there is equipment to buy and meat to source, there is something magical about well-made sausages, terrines, and confits that makes them seem out of reach for the average kitchen weekend warrior. With the arrival of their new cookbook, \u003ca href=\"http://www.amazon.com/In-The-Charcuterie-Sausage-Confits/dp/1607743434\">\u003cem>In the Charcuterie\u003c/em>\u003c/a>, Taylor Boetticher and Toponia Miller, the acclaimed husband-and-wife duo from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf Charcuterie\u003c/a>, aim to change that perception.\u003c/p>\n\u003cfigure id=\"attachment_70465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/boetticher-and-miller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/boetticher-and-miller.jpg\" alt=\"Taylor Boetticher and Toponia Miller. Photo: Jessica Goodson\" width=\"1000\" height=\"647\" class=\"size-full wp-image-70465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taylor Boetticher and Toponia Miller. Photo: Jessica Goodson\u003c/figcaption>\u003c/figure>\n\u003cp>Boetticher and Miller’s book is at once a glossy showpiece, a culinary reference, and a hands-on cookbook. Like most cookbooks coming out of \u003ca href=\"http://crownpublishing.com/imprint/ten-speed-press/\">Ten Speed Press\u003c/a>, it is beautifully designed and photographed; in addition, it is hard to flip through a few pages without learning something. “We wanted it to be, you know, a good reference point for people’s culinary adventures and for it to be...a way of thinking about food and how certain flavors work together,” said Boetticher. \u003c/p>\n\u003cp>Boetticher and Miller started the Fatted Calf back in 2003. At first, their charcuterie operation was small-scale and focused only on selling at the \u003ca href=\"http://ecologycenter.org/fm/\">Saturday Berkeley Farmers' Market\u003c/a>. Each worked part-time jobs—Boetticher at \u003ca href=\"http://www.lanesplitterpizza.com/\">Lanesplitter Pizza\u003c/a> in West Berkeley and Miller at \u003ca href=\"http://www.stonehouseoliveoil.com/\">Stonehouse Olive Oil\u003c/a> in the Ferry Plaza—to support their fledgling business. Once they were admitted into the \u003ca href=\"http://www.cuesa.org/markets\">Ferry Plaza Farmers’ Market\u003c/a>, their business really picked up and they decided it was time to open a brick-and-mortar shop.\u003c/p>\n\u003cp>The pair knew they wanted to stay within a public market context. The Ferry Building was all booked up, but there was an opening at the newly emerging \u003ca href=\"http://oxbowpublicmarket.com/\">Oxbow Public Market\u003c/a> in Napa. It was a “huge life change” but in the end, Boetticher said, it was the right move. The Fatted Calf store opened up at the end of January 2008, just in time for the stock market to tumble. “In hindsight, it made me stronger, but at the time it was absolutely terrifying,” he said.\u003c/p>\n\u003cfigure id=\"attachment_70454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/salad-with-gizzards1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/salad-with-gizzards1.jpg\" alt=\"A chicory salad featuring the Fatted Calf’s duck gizzard confit was served at the book’s launch event in Napa. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chicory salad featuring the Fatted Calf’s duck gizzard confit was served at the book’s launch event in Napa. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the hard opening, Boetticher and Miller’s store has proven to be wildly successful. Right around the time that they were opening up their Hayes Valley store, the pair started talking to Ten Speed about putting together a cookbook. “At this point we had developed enough recipes, we worked with enough good vendors, and we also had enough really good staff working with us that we would be able to step away for a day or so a week,” Boetticher said. “It was something that Toponia and I had wanted to do for a long time. We didn’t know what it was going to be [yet], but after making charcuterie for this amount of time, it seemed to make sense.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Luckily, they had found a good team over at Ten Speed that was willing to let Boetticher and Miller shape an untraditional meat cookbook. Despite the fact that there are close to 40 pages detailing the precise method for breaking down cows, pigs, goats, lambs, rabbits, ducks, and chickens, \u003cem>In the Charcuterie\u003c/em> is not a particularly masculine book. As Boetticher explained, “We didn’t want it to be a dude food, ‘Let's throw a ton of animals on the fire’ kind of thing. We wanted it to have a little bit more of a refined sensibility.” \u003c/p>\n\u003cfigure id=\"attachment_70451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fig-stuffed-quail1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fig-stuffed-quail1.jpg\" alt=\"Boetticher and Miller’s recipe for fig and sausage stuffed quail, which is a hit in their stores, is included in the cookbook. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boetticher and Miller’s recipe for fig and sausage stuffed quail, which is a hit in their stores, is included in the cookbook. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The book, like the philosophy of the shop itself, strays away from the more modernist trends in cooking. \u003ca href=\"http://www.sousvidesupreme.com/\">Immersion circulators\u003c/a>, \u003ca href=\"https://www.vitamix.com/\">Vitamixes\u003c/a>, and \u003ca href=\"http://www.pacojet.com/en/\">PacoJets\u003c/a> are not required. Instead, the recipes blend classic French technique with updated flavors.\u003c/p>\n\u003cp>This emphasis on traditional methods helps to keep the book accessible. Yes, some recipes, like the headcheese or blood sausage, require a great deal of work and many days of commitment. However, many of the others (like the recipes featured below) require little more than a knife, some string, and patience. Natural kitchen skills are not necessarily required. To the Fatted Calf duo, making charcuterie is “more about preparation and planning than it is about raw talent or being a natural genius at something. It’s a lot more important than having a natural palate or having a good touch with a boning knife.” \u003c/p>\n\u003cp>In addition, the two clearly recognize that great charcuterie takes practice. The recipes are written in great detail, with encouragement and experimentation in mind. Boetticher noted, “One of the things we try to hammer home a lot is that these things take practice, and not to get discouraged if your first efforts don’t go the way you intended them to. But also that if you pay attention and you take the time you need and you don’t take shortcuts, then your food will be phenomenal.”\u003c/p>\n\u003cp>But what of those complex terrines and fermented sausages, you ask? How can an ordinary home cook tackle projects that large? Boetticher recommends a charcuterie party.\u003c/p>\n\u003cblockquote>\u003cp> “Because [charcuterie] is pretty labor intensive, it’s [a good thing] to do with friends or with family, whether it’s making a two pound batch of sausage or cutting up a whole hog for the freezer. It really fosters a sense of community.”\u003c/p>\u003c/blockquote>\n\u003ch3>Events:\u003c/h3>\n\u003cp>Saturday September 21, 3pm (Free)\u003cbr>\nBook signing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>, 3885a Cesar Chavez St., San Francisco, CA 94131\u003c/p>\n\u003cp>Sunday September 22, 11am ($50 with copy of book, $35 without book)\u003cbr>\nTasting and book signing at \u003ca href=\"http://www.robertsinskey.com/fetes/book-signing-with-fatted-calf/\">Robert Sinskey Vineyards\u003c/a>, 6320 Silverado Trail, Napa, CA 94558\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf Charcuterie\u003c/a>\u003cbr>\n\u003cstrong>Napa Address:\u003c/strong> \u003ca href=\"http://goo.gl/AM3dKN\">Map\u003c/a>\u003cbr>\n644 C First Street\u003cbr>\nNapa, CA 94559\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 256-3684\u003c/p>\n\u003cp>\u003cstrong>San Francisco Address:\u003c/strong> \u003ca href=\"http://goo.gl/77UK8v\">Map\u003c/a>\u003cbr>\n320 Fell Street\u003cbr>\nSan Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 400-5614\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FattedCalf\">Fatted Calf Charcuterie\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FattedCalf\">@FattedCalf\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_70453\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-Shoulder-Pot-Roast-Stuffed-with-Garlic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-Shoulder-Pot-Roast-Stuffed-with-Garlic.jpg\" alt=\"Pork Shoulder Pot Roast with Garlic. Photo: Alex Farnum\" width=\"600\" height=\"669\" class=\"size-full wp-image-70453\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Shoulder Pot Roast with Garlic. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pork Shoulder Pot Roast Stuffed with Garlic, Greens, and Walnuts\u003c/h3>\n\u003cp>\u003cem>Chock-full of greens, this simple pork shoulder pot roast, made with Boston butt, makes a nourishing and comforting supper. Abundant, leafy Swiss chard tends to be available year-round and is the standard for this stuffing, but it is equally good made with spinach, mustard, kale, or other seasonal greens.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves 8 to 10\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 whole boneless, skinless pork Boston butt, about 8 pounds (3.6 kg)\u003c/li>\n\u003cli>\nFine sea salt and freshly ground pepper\u003c/li>\n\u003cli>3 bunches Swiss chard or other leafy greens, stemmed\u003c/li>\n\u003cli>10 cloves garlic, sliced paper-thin\u003c/li>\n\u003cli>3/4 cup (85 g) chopped toasted walnuts\u003c/li>\n\u003cli>1 1/2 cups (360 ml) pork, chicken, or duck broth\u003c/li>\n\u003cli>1 1/2 cups (360 ml) cups dry red wine\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>One day in advance of cooking, season and ready the roast for stuffing. First, make the pocket for the stuffing by making a horizontal cut through the middle of the roast, following the seam where the bone was removed. Leave one of the four edges completely intact. Open the roast like a book. Season liberally on both sides with salt and pepper. Close the book, wrap tightly with plastic wrap, and refrigerate overnight.\u003c/li>\n\u003cli>Remove the roast from the refrigerator and allow it to temper for 2 hours. Preheat the oven to 350°F (180°C).\u003c/li>\n\u003cli>Bring a large pot of salted water to a rolling boil. Add the chard leaves and blanch for about 2 minutes. Drain and let cool, then squeeze out any excess water. Chop the chard coarsely.\u003c/li>\n\u003cli>Open the pork shoulder like a book, with the intact edge on your left. Arrange the chard in the center of the roast in a neat layer, leaving a 1-inch (2.5 cm) border uncovered surrounding it. Distribute the garlic evenly over the chard, followed by the walnuts. Fold the top part of the roast over the stuffing and tie tightly with butcher’s twine in three places, spacing the loops evenly and reinforcing the book shape.\u003c/li>\n\u003cli>Outfit a large braiser with a rack. Place the pork shoulder, fatty side facing up, on the rack. (If you don’t have a rack that fits your pot, halve a few leeks lengthwise, place them on the bottom of the pot, and put the roast on the leeks; they will support the roast nicely during cooking.)\u003c/li>\n\u003cli>Transfer the pot to the oven and roast for about 45 minutes. Remove the pot from the oven and carefully pour off the rendered fat. Reserve these pan drippings for another use. Add the broth and wine to the pot and return it to the oven. Turn down the oven temperature to 300°F (150°C) and continue to cook, basting the roast every 30 minutes, for about 21/2 hours. The roast is ready when it is a rich golden brown, fork-tender, and a bit wobbly.\u003c/li>\n\u003cli>Transfer the roast to a cutting board and let it rest for 20 minutes. Snip the twine and cut the roast into thick slices. Bathe each serving with a spoonful of the cooking juices.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_70452\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Lamb-Rib-Chops-with-Ras-el-Hanout.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Lamb-Rib-Chops-with-Ras-el-Hanout.jpg\" alt=\"Lamb Rib Chops with Ras el Hanout. Photo: Alex Farnum\" width=\"600\" height=\"669\" class=\"size-full wp-image-70452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lamb Rib Chops with Ras el Hanout. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lamb Rib Chops with Ras el Hanout\u003c/h3>\n\u003cp>\u003cem>Ras el hanout is a classic North African spice blend. Loosely translated it means “head of the shop,” symbolizing the best the spice merchant has to offer. Traditionally, the blend contains a panorama of different spices, usually about twenty but sometimes many more, and each merchant has his or her own recipe. Although we generally advocate toasting and grinding your own spices, we love the perfectly balanced blend available from our neighbors at Whole Spice in Napa. In their version, allspice, bay leaf, black pepper, white pepper, cardamom, cinnamon, chile, clove, cumin, ginger, mace, nutmeg, saffron, rosebuds, and more are carefully combined and ground to produce a truly aromatic mix perfect for seasoning lamb.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 lamb rib chops\u003c/li>\n\u003cli>Fine sea salt\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>2 dried bay leaves\u003c/li>\n\u003cli>1 tablespoon thinly sliced orange rind\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 tablespoon \u003cem>ras el hanout\u003c/em>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Season the lamb chops on both sides with salt.\u003c/li>\n\u003cli>In a large, shallow bowl, combine the garlic, bay, orange rind, and olive oil and mix well. Add the lamb chops to the bowl and turn as needed to coat evenly. Sprinkle the \u003cem>ras el hanout\u003c/em> over the lamb chops and again turn as needed to coat evenly.\u003c/li>\n\u003cli>To grill the chops, prepare a medium-hot fire for direct-heat grilling in a charcoal grill. Place the chops on the grill grate directly over the coals and grill, turning them once, for about 2 minutes on each side for rare or about 3 minutes on each side for medium-rare to medium. Serve at once.\u003c/li>\n\u003cli>Alternatively, to cook on the stove top, heat a large cast-iron skillet over medium-high heat until hot. Add the chops and cook, turning often, for about 5 to 7 minutes total. Serve at once.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from In the Charcuterie by Taylor Boetticher and Toponia Miller, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bouli Bar: Inconsistent Service Mars Otherwise Excellent Offshoot of Boulette’s Larder",
"title": "Bouli Bar: Inconsistent Service Mars Otherwise Excellent Offshoot of Boulette’s Larder",
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"content": "\u003cfigure id=\"attachment_70253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-close-up1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-close-up1.jpg\" alt=\"Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into \u003ca href=\"http://bouletteslarder.com/\">Bouli Bar\u003c/a> at 11:45am on an ordinary Wednesday, and you’ll see a restaurant just waking up. It is quiet, calm, and friendly. Neutral colors, stained wood, and brass accents set a \u003ca href=\"http://www.westelm.com/\">West Elm\u003c/a>-like tone in the dining room. The cooks are chatting casually in front of the wood oven, servers are huddled around the maitre d’ stand, and the few diners already seated are deep in conversation. Snagging an empty seat sans reservation is a snap. \u003c/p>\n\u003cp>A short 20 minutes later, and the scene is transformed. The once serene dining room is now jam-packed with hungry business-folk. Sitting at the corner of a long communal table at first felt inclusive and casual, but it is now clear that this is the worst seat in the house. Waiters spill water, dislodge carefully placed silverware, and knock iPhones off the table without apology. The once comfortable, wide-seated chairs now feel cramped when surrounded by clusters of people; it is a task to wiggle out in order to use the restroom. \u003c/p>\n\u003cfigure id=\"attachment_70246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-exterior-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-exterior-2.jpg\" alt=\"Bouli Bar is housed in the former Culinare space and opens out into the main Ferry Plaza hallway. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar is housed in the former Culinare space and opens out into the main Ferry Plaza hallway. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service turns gruff, and it quickly becomes obvious that the house is trying to turn tables as fast as possible. The smart diners who have made reservations and dressed to the nines are seated at smaller, personal tables, and they seem to get better service. The other flustered faces at the communal tables indicate that they notice this discrepancy, too.\u003c/p>\n\u003cp>Bouli Bar is a brand-new offshoot of longtime Ferry Building restaurant \u003ca href=\"http://bouletteslarder.com/about.html\">Boulette’s Larder\u003c/a>, which opened in 2004. Owners Amaryll Schwertner and Lori Regis specialize in preparing ingredient-driven menus with Middle Eastern accents in a warm, intimate environment. In addition to the restaurant, the two women curate a small store (or larder) of high-end pantry items used in their kitchen, making it possible for ambitious home cooks to replicate the flavors they ate at Boulette’s. \u003c/p>\n\u003cp>Given the constraints of the space, Boulette’s had historically just been open for breakfast, brunch, and lunch, with occasional private dinners. But last fall, Schwertner and Regis announced that \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/08/06/boulettes-larder-expanding-next-door-to-open-bouli-bar/\">they would be acquiring the Culinare space\u003c/a> next-door in order to open Bouli Bar. They closed down the restaurant this spring to overhaul the space and build out their new restaurant, complete with a sleek wood-fired hearth situated in between the two restaurants. Bouli Bar opened its doors in July, and Boulette’s just re-opened last month for brunch service.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not surprisingly, the menu at Bouli Bar is focused on their prized wood oven, and they’ve got the pizza list to prove it. Pizzas run the gamut from a simple \u003cem>za’atar\u003c/em> topped \u003cem>bianca\u003c/em> to elaborately topped creations like Turkish-spiced lamb or figs, lard, and \u003cem>proscuitto\u003c/em>. On this particular Wednesday, we took advantage of late-season produce and ordered the \u003cem>Fiori\u003c/em> with summer vegetable compote, capers, squash blossoms, and buffalo \u003cem>burrata\u003c/em> ($18.50). (Who, pray tell, can say no to burrata, the silky queen of fresh cheeses?) \u003c/p>\n\u003cfigure id=\"attachment_70264\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-lighter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-lighter1.jpg\" alt=\"Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\" width=\"610\" height=\"407\" class=\"size-full wp-image-70264\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bouli Bar’s pizza is a particular breed of California pie. It is nothing like Anthony Magieri’s obsessively authentic pizzas at \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napoletana\u003c/a> or even the twee thin-crusts found at \u003ca href=\"http://pizzeriadelfina.com/\">Delfina\u003c/a>. No, the pizza coming out of Bouli’s oven is a wood-fired flatbread with elaborate and carefully sourced toppings. Some, like the \u003cem>lola sempre\u003c/em>, Bouli Bar’s take on a margarita, look like traditional pizza. The Fiori, on the other hand, was of a different breed. \u003c/p>\n\u003cfigure id=\"attachment_70257\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-kitchen-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-kitchen-2.jpg\" alt=\"Behind the scenes in the Bouli Bar kitchen, with the wood hearth glowing in the background. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Behind the scenes in the Bouli Bar kitchen, with the wood hearth glowing in the background. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>That’s not to say that this breed is bad. In fact, the salty and sweet tapenade-esque compote was the perfect match for the voluptuous burrata, and the zucchini blossoms added a light, pretty touch. The hefty crust easily carried the weight of the heavy toppings; it was distinctly salty, but in the way that good French fries keep you coming back for more. If only the smoke from the oven was a bit more present in order to unite the blistered cornicione to with the toppings. \u003c/p>\n\u003cp>Even better than the pizza was the warm mushroom salad ($20)—in it, roasted pioppini, trumpet, and chanterelles were amplified by the heat and smoke of the oven to become more intense versions of themselves. A generous spritz of sherry vinegar and a shower of fresh herbs brightened the earthy fungi, and the crisp lavosh crackers add height, interest, and crunch.\u003c/p>\n\u003cfigure id=\"attachment_70255\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Warm-funghi-salad-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Warm-funghi-salad-2.jpg\" alt=\"The warm funghi salad is a masterful assemblage of roasted wild mushrooms, sherry vinegar, and fresh herbs served with crisp lavosh crackers. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The warm funghi salad is a masterful assemblage of roasted wild mushrooms, sherry vinegar, and fresh herbs served with crisp lavosh crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Rounding out the menu are lettuce-based salads, a mezze spread, and an array of both plated desserts and pastries. Each of these items is visually stunning, plated with sensible, grounded artistry—avant-garde foams and bubbles have no place at these tables. The expansion has also included the addition of a fully stocked bar, so a small selection of cocktails are included on the drink menu alongside the fairly extensive wine list.\u003c/p>\n\u003cfigure id=\"attachment_70258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cookies-case-with-oils-from-larder1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cookies-case-with-oils-from-larder1.jpg\" alt=\"Bouli Bar’s dessert menu includes cookies sold at the Larder. Options include cashew sesame shortbread and chocolate dipped coconut macaroons. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s dessert menu includes cookies sold at the Larder. Options include cashew sesame shortbread and chocolate dipped coconut macaroons. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Is the food great enough to overcome the uncomfortable inconsistency in service? Of course, high-end fine-dining restaurants have a level of expected decorum to uphold, but given that Bouli Bar is an open-air semi-casual lunch spot in a high-traffic tourist area, they should expect a wide range of clientele and serve to each equally. It’s hard to fully endorse a restaurant that seems to care more for their customers with bottomless pocketbooks than those who simply want to splurge on a fancy, well-made pizza or mezze plate.\u003cbr>\n\u003cstrong>\u003cbr>\nInformation:\u003c/strong>\u003cbr>\n\u003ca href=\"http://bouletteslarder.com/\">Bouli Bar\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/4ulTjX\">Map\u003c/a>\u003cbr>\n1 Ferry Building Marketplace\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPhone: (415) 399-1155\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bouli-Bar/156091801246750\">Bouli Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bouletteslarder\">@bouletteslarder\u003c/a> \u003c/p>\n\n",
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"excerpt": "Bouli Bar, the offshoot of longtime Ferry Plaza Boulette's Larder, has been open since July. Although it has been described in the press as a more casual sibling to the Larder, Bouli Bar still has an upscale sensibility, as it ferries carefully composed wood-fired pizzas and artful salads across its elegant dining room. How does its food stack up to the original? BAB sent Kate Williams to investigate.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-close-up1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-close-up1.jpg\" alt=\"Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into \u003ca href=\"http://bouletteslarder.com/\">Bouli Bar\u003c/a> at 11:45am on an ordinary Wednesday, and you’ll see a restaurant just waking up. It is quiet, calm, and friendly. Neutral colors, stained wood, and brass accents set a \u003ca href=\"http://www.westelm.com/\">West Elm\u003c/a>-like tone in the dining room. The cooks are chatting casually in front of the wood oven, servers are huddled around the maitre d’ stand, and the few diners already seated are deep in conversation. Snagging an empty seat sans reservation is a snap. \u003c/p>\n\u003cp>A short 20 minutes later, and the scene is transformed. The once serene dining room is now jam-packed with hungry business-folk. Sitting at the corner of a long communal table at first felt inclusive and casual, but it is now clear that this is the worst seat in the house. Waiters spill water, dislodge carefully placed silverware, and knock iPhones off the table without apology. The once comfortable, wide-seated chairs now feel cramped when surrounded by clusters of people; it is a task to wiggle out in order to use the restroom. \u003c/p>\n\u003cfigure id=\"attachment_70246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-exterior-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-exterior-2.jpg\" alt=\"Bouli Bar is housed in the former Culinare space and opens out into the main Ferry Plaza hallway. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar is housed in the former Culinare space and opens out into the main Ferry Plaza hallway. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service turns gruff, and it quickly becomes obvious that the house is trying to turn tables as fast as possible. The smart diners who have made reservations and dressed to the nines are seated at smaller, personal tables, and they seem to get better service. The other flustered faces at the communal tables indicate that they notice this discrepancy, too.\u003c/p>\n\u003cp>Bouli Bar is a brand-new offshoot of longtime Ferry Building restaurant \u003ca href=\"http://bouletteslarder.com/about.html\">Boulette’s Larder\u003c/a>, which opened in 2004. Owners Amaryll Schwertner and Lori Regis specialize in preparing ingredient-driven menus with Middle Eastern accents in a warm, intimate environment. In addition to the restaurant, the two women curate a small store (or larder) of high-end pantry items used in their kitchen, making it possible for ambitious home cooks to replicate the flavors they ate at Boulette’s. \u003c/p>\n\u003cp>Given the constraints of the space, Boulette’s had historically just been open for breakfast, brunch, and lunch, with occasional private dinners. But last fall, Schwertner and Regis announced that \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/08/06/boulettes-larder-expanding-next-door-to-open-bouli-bar/\">they would be acquiring the Culinare space\u003c/a> next-door in order to open Bouli Bar. They closed down the restaurant this spring to overhaul the space and build out their new restaurant, complete with a sleek wood-fired hearth situated in between the two restaurants. Bouli Bar opened its doors in July, and Boulette’s just re-opened last month for brunch service.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not surprisingly, the menu at Bouli Bar is focused on their prized wood oven, and they’ve got the pizza list to prove it. Pizzas run the gamut from a simple \u003cem>za’atar\u003c/em> topped \u003cem>bianca\u003c/em> to elaborately topped creations like Turkish-spiced lamb or figs, lard, and \u003cem>proscuitto\u003c/em>. On this particular Wednesday, we took advantage of late-season produce and ordered the \u003cem>Fiori\u003c/em> with summer vegetable compote, capers, squash blossoms, and buffalo \u003cem>burrata\u003c/em> ($18.50). (Who, pray tell, can say no to burrata, the silky queen of fresh cheeses?) \u003c/p>\n\u003cfigure id=\"attachment_70264\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-lighter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-lighter1.jpg\" alt=\"Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\" width=\"610\" height=\"407\" class=\"size-full wp-image-70264\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bouli Bar’s pizza is a particular breed of California pie. It is nothing like Anthony Magieri’s obsessively authentic pizzas at \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napoletana\u003c/a> or even the twee thin-crusts found at \u003ca href=\"http://pizzeriadelfina.com/\">Delfina\u003c/a>. No, the pizza coming out of Bouli’s oven is a wood-fired flatbread with elaborate and carefully sourced toppings. Some, like the \u003cem>lola sempre\u003c/em>, Bouli Bar’s take on a margarita, look like traditional pizza. The Fiori, on the other hand, was of a different breed. \u003c/p>\n\u003cfigure id=\"attachment_70257\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-kitchen-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-kitchen-2.jpg\" alt=\"Behind the scenes in the Bouli Bar kitchen, with the wood hearth glowing in the background. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Behind the scenes in the Bouli Bar kitchen, with the wood hearth glowing in the background. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>That’s not to say that this breed is bad. In fact, the salty and sweet tapenade-esque compote was the perfect match for the voluptuous burrata, and the zucchini blossoms added a light, pretty touch. The hefty crust easily carried the weight of the heavy toppings; it was distinctly salty, but in the way that good French fries keep you coming back for more. If only the smoke from the oven was a bit more present in order to unite the blistered cornicione to with the toppings. \u003c/p>\n\u003cp>Even better than the pizza was the warm mushroom salad ($20)—in it, roasted pioppini, trumpet, and chanterelles were amplified by the heat and smoke of the oven to become more intense versions of themselves. A generous spritz of sherry vinegar and a shower of fresh herbs brightened the earthy fungi, and the crisp lavosh crackers add height, interest, and crunch.\u003c/p>\n\u003cfigure id=\"attachment_70255\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Warm-funghi-salad-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Warm-funghi-salad-2.jpg\" alt=\"The warm funghi salad is a masterful assemblage of roasted wild mushrooms, sherry vinegar, and fresh herbs served with crisp lavosh crackers. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The warm funghi salad is a masterful assemblage of roasted wild mushrooms, sherry vinegar, and fresh herbs served with crisp lavosh crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Rounding out the menu are lettuce-based salads, a mezze spread, and an array of both plated desserts and pastries. Each of these items is visually stunning, plated with sensible, grounded artistry—avant-garde foams and bubbles have no place at these tables. The expansion has also included the addition of a fully stocked bar, so a small selection of cocktails are included on the drink menu alongside the fairly extensive wine list.\u003c/p>\n\u003cfigure id=\"attachment_70258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cookies-case-with-oils-from-larder1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cookies-case-with-oils-from-larder1.jpg\" alt=\"Bouli Bar’s dessert menu includes cookies sold at the Larder. Options include cashew sesame shortbread and chocolate dipped coconut macaroons. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s dessert menu includes cookies sold at the Larder. Options include cashew sesame shortbread and chocolate dipped coconut macaroons. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Is the food great enough to overcome the uncomfortable inconsistency in service? Of course, high-end fine-dining restaurants have a level of expected decorum to uphold, but given that Bouli Bar is an open-air semi-casual lunch spot in a high-traffic tourist area, they should expect a wide range of clientele and serve to each equally. It’s hard to fully endorse a restaurant that seems to care more for their customers with bottomless pocketbooks than those who simply want to splurge on a fancy, well-made pizza or mezze plate.\u003cbr>\n\u003cstrong>\u003cbr>\nInformation:\u003c/strong>\u003cbr>\n\u003ca href=\"http://bouletteslarder.com/\">Bouli Bar\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/4ulTjX\">Map\u003c/a>\u003cbr>\n1 Ferry Building Marketplace\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPhone: (415) 399-1155\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bouli-Bar/156091801246750\">Bouli Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bouletteslarder\">@bouletteslarder\u003c/a> \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": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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