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"disqusTitle": "The 3rd Annual Tour de Biere: An East Bay Bicycle Brewery Tour",
"title": "The 3rd Annual Tour de Biere: An East Bay Bicycle Brewery Tour",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\" alt=\"Phil of Grand Cru\" width=\"1000\" height=\"720\" class=\"alignnone size-full wp-image-56944\">\u003c/a>\u003c/p>\n\u003cp>I'm a big fan of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/celebrating-beer-week-with-a-bike-ride-to-marin-brewing-company/\" target=\"_blank\">bicycles and beer\u003c/a>. As luck would have it, there's a trio of cycling beer aficionados, \u003ca href=\"http://www.thegrandcru.org/\" target=\"_blank\">The Grand Cru\u003c/a>, that organizes monthly rides for like-minded adults in search of tasty local craft beers. \u003c/p>\n\u003cfigure id=\"attachment_56909\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\" alt=\"Grand Cru\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israel Figueroa, Colin Elliott and Phillip Yip of The Grand Cru with Max Hunter of the East Bay Bicycle Coalition.\u003c/figcaption>\u003c/figure>\n\u003cp>Yesterday they led the 3rd Annual Tour de Biere, a 20-mile route through the East Bay in honor of San Francisco Beer Week. The $25 registration fee benefits the \u003ca href=\"http://www.ebbc.org/\" target=\"_blank\">East Bay Bicycle Coalition\u003c/a>, a local cycling advocacy group (and I'm serving as a board member for them this year, so I was along on the ride as an official representative.) The fee also included complimentary tastings and discounts from the participating breweries. \u003c/p>\n\u003cp>50 riders gathered at 9:30AM at \u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>, a short 12-minute jaunt from San Leandro BART. (Riders were encouraged to take public transportation to and from the breweries.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\" alt=\"Drake's Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56905\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\" alt=\"Crowd at Drake's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56900\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\" alt=\"Cue Sheet\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56901\">\u003c/a>\u003c/p>\n\u003cp>The organizers provided homemade muffins, fruit, hard boiled eggs and \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> for a tasty pre-ride breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\" alt=\"Bicycle Coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56896\">\u003c/a>\u003c/p>\n\u003cp>Community Manager Jeff McClure and Bar Manager Gabbie Chang gave us an informative tour of the brewery, and we also sampled a new batch of their \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-1500-pale-ale-5-5-abv-48-ibus/\" target=\"_blank\">1500 American Pale Ale\u003c/a>. Drake's produced 12,000 kegs last year and hope to churn out at least 20,000 in 2013, as well as broaden their distribution beyond the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\" alt=\"Ferment\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56907\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\" alt=\"Malt\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56914\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\" alt=\"kegs\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56910\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\" alt=\"Barrels\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56892\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\" alt=\"Blackboard\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56894\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\" alt=\"Taps\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\" alt=\"Pour\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56916\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\" alt=\"Drake Tasting\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56904\">\u003c/a>\u003c/p>\n\u003cp>As a parting gift, they sent us away with a souvenir bottle of their IPA, \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-india-pale-ale-7-abv-65-ibus/\" target=\"_blank\">their flagship brew\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\" alt=\"Drake Bottles\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56903\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\" alt=\"Drake Bottle Cage\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56902\">\u003c/a>\u003c/p>\n\u003cp>Around noon, we hopped on our bikes and headed to West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\" alt=\"Riding\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56929\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\" alt=\"Riding San Leandro\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56919\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\" alt=\"Riding Oakland\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56923\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\" alt=\"Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56891\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56926\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\" alt=\"Alameda Bridge\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56890\">\u003c/a>\u003c/p>\n\u003cp>We had a special stop in Alameda, where one of the organizer's parents treated us to peanut butter chocolate cookies that were fresh out of the oven. (And I do believe they were among the best cookies I've ever had.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\" alt=\"Tour de Bier Sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56933\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\" alt=\"Cookie Time\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56899\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\" alt=\"Peanut Butter Chocolate Kisses Cookies\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56898\">\u003c/a>\u003c/p>\n\u003cp>Israel Figueroa, one of the co-founders of The Grand Cru, moved to the Bay Area after attending grad school in Chicago. \"I started delving into the world of beer [there] as I started frequenting \u003ca href=\"http://www.gooseisland.com/\" target=\"_blank\">Goose Island\u003c/a>,\" says Figueroa. \"Around the same time, a friend of mine got me an old Bianchi off of Craigslist and got me into cycling. At some point I thought it would be a good idea to combine the two: providing a reason to drive out to an localish brewery and doing a scenic ride in a new area. I invited a bunch of friends to come along and eventually got an email list going.\" Their first group ride dates back to September 2008. \u003c/p>\n\u003cp>\"Tour de Biere's always memorable because we often get a great mix of people. Some learn about it through the [East Bay] Bicycle Coalition who ride often but don't know the beer riches they have in the backyard. We also get the Beer Week beer nerds who haven't ridden in months/years and it's great to see them realize that cycling is a viable transportation option.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56928\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56927\">\u003c/a>\u003c/p>\n\u003cp>The Grand Cru's monthly rides vary in distance between 5 and 30 miles depending on proximity to a brewery and weather conditions -- although the rides continue rain or shine, and bad weather doesn't necessarily deter folks from venturing out for beer. \u003c/p>\n\u003cp>Phillip Yip, another co-founder, described one of his most memorable outings. \"Despite having the worst weather for one of our rides, it somehow was our most-attended ride. My girlfriend and I decided to go for extra points and decided to add a loop through Occidental. To get there, we climbed Joy Road -- which was the Worst Name Ever for a road that was a wet and miserable climb with a bunch of false summits. But now it's a funny story. I'm amazed that my cell phone still worked after that ride. People weren't happy during the ride but everybody was in a good mood at \u003ca href=\"http://russianriverbrewing.com/\" target=\"_blank\">Russian River Brewing\u003c/a> afterward.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56911\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56913\">\u003c/a>\u003c/p>\n\u003cp>Linden Street Brewery is a perfect spot for parties, and I've written about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">their popular pig roasts\u003c/a> in the past which they've co-hosted with \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>. They're in the midst of expanding their space, and a beer garden, restaurant and wine tasting room are currently under construction. Linden is aiming to have everything open by July 1st, so for now, they're holding their tastings right out of their brewery. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56912\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56895\">\u003c/a>\u003c/p>\n\u003cp>Andrew Ritter, the lead brewer and manager, provided a flight of \u003ca href=\"http://www.lindenbeer.com/beers.html\" target=\"_blank\">Linden's offerings\u003c/a>: Town Lager, Black Lager, Red Lager and his personal favorite, the Common Lager. \u003c/p>\n\u003cfigure id=\"attachment_56893\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\" alt=\"Bikers\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here's two Tour de Biere riders enjoying the Town Lager.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.eltacobike.com/\" target=\"_blank\">El Taco Bike\u003c/a> also made an lunch time appearance and served up chorizo and pork tacos from its bicycle cart.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\" alt=\"El Taco Bike\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56906\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\" alt=\"Tacos\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56930\">\u003c/a>\u003c/p>\n\u003cp>Our third stop was the Berkeley outpost of the Austrian company \u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\" alt=\"Trumer\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-56948\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\" alt=\"Bike Parking at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56935\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\" alt=\"Trumer Employees\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56946\">\u003c/a>\u003c/p>\n\u003cp>The Production Manager, Jeff Eaton, gave us a tour of their expansive facilities. They produce only one beer: a light, 4.9% abv German-style pilsner. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\" alt=\"Jeff at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56938\">\u003c/a>\u003c/p>\n\u003cp>Their impressive in-house bottling facility can label up to 370 bottles a minute. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\" alt=\"Bottling\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56936\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\" alt=\"Kegs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56939\">\u003c/a>\u003c/p>\n\u003cp>Then it was time to unwind in their posh tasting room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\" alt=\"Serving up Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56937\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\" alt=\"Trumer Group\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56947\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\" alt=\"Alfie and Lisa\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56934\">\u003c/a>\u003c/p>\n\u003cp>The last stop on the tour was the \u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>; unfortunately, I couldn't stay for the final set of tastings. Although after a full afternoon of sampling beers and pedaling in the sunshine, I don't think I had any more room for another round. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\" alt=\"Pyramid\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56942\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\" alt=\"Pyramid Brewing\" width=\"1000\" height=\"707\" class=\"alignnone size-full wp-image-56941\">\u003c/a>\u003c/p>\n\u003cp>This year's Tour de Biere sold out within 48 hours, and there was a waiting list with over 80 people. Israel, Colin and Phillip hope to expand the event to accommodate more participants next year and to increase support for the East Bay Bicycle Coalition. \u003c/p>\n\u003cp>I had a wonderful time with The Grand Cru group today, and I highly recommend joining them for one of their well-organized, pedal-powered adventures. I'm already looking forward to 2014's Tour!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\" alt=\"Riding-2\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56943\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>To learn more about The Grand Cru's monthly beer rides, visit their \u003ca href=\"www.thegrandcru.org\" target=\"_blank\">blog\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/thegrandcru\" target=\"_blank\">The Grand Cru\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheGrandCru\" target=\"_blank\">@TheGrandCru\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/maps/WuOOO\" target=\"_blank\">map\u003c/a> (detailed directions \u003ca href=\"http://drinkdrakes.com/site/find-drake%E2%80%99s/\" target=\"_blank\">here\u003c/a>)\u003cbr>\nThe Brewery\u003cbr>\n1933 Davis Street, Building 177\u003cbr>\nSan Leandro, CA\u003cbr>\nPh: 510-568-BREW\u003c/p>\n\u003cp>Hours: Mon.-Wed. 3-9PM; Thurs. 12-9PM; Fri.-Sat. 12-10PM; Sun. 12-7PM\u003cbr>\n(First Fridays: 12-4pm full service, 4pm-6pm to-go & retail only)\u003c/p>\n\u003cp>Tour info \u003ca href=\"http://drinkdrakes.com/the-brewery/tour/\">here\u003c/a>. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003c/strong>\u003cbr>\nAddress: 95 Linden Street \u003ca href=\"http://goo.gl/maps/PVVFk\" target=\"_blank\">map\u003c/a>\u003cbr>\nSuite 7/8 (at W. Embarcadero)\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-251-8898\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nThurs.-Fri.: 5-9PM\u003cbr>\nSat.-Sun.: Noon-5PM\u003cbr>\nFood served most days, tours for small groups and individuals by appointment. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Linden-Street-Brewery/85713982704\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LindenStBrew/\" target=\"_blank\">@LindenStBrew\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>\u003c/strong>\u003cbr>\nAddress: 1404 4th St. \u003ca href=\"http://goo.gl/maps/0wyxR\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-526-1160\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nTours are offered at Trumer Brauerei Berkeley Monday through Friday at 3:15pm. Reservations are recommended. Please email tours@trumerbrauerei.com or call for more infor and to make a reservation.\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/TrumerPilsUSA\" target=\"_blank\">Trumer Pils USA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrumerPilsUSA\" target=\"_blank\">@TrumerPilsUSA\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>\u003c/strong>\u003cbr>\nAddress: 901 Gilman Street \u003ca href=\"http://goo.gl/maps/iXW76\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-528-9880\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nMon.-Thurs. 11:30-10:00PM\u003cbr>\nFri. 11:30-11:00PM\u003cbr>\nSat. 11:30-11:00PM\u003cbr>\nSun. 11:30-10:00PM\u003c/p>\n\u003cp>Tours are held everyday at 4:00pm, and last appx. 45 minutes long. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/PyramidBrew\" target=\"_blank\">Pyramid Breweries\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pyramidbrew\" target=\"_blank\">@PyramidBrew\u003c/a>\u003c/p>\n\n",
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"excerpt": "The 3rd Annual Tour de Biere celebrated San Francisco Beer Week by visiting breweries in the East Bay by bicycle. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\" alt=\"Phil of Grand Cru\" width=\"1000\" height=\"720\" class=\"alignnone size-full wp-image-56944\">\u003c/a>\u003c/p>\n\u003cp>I'm a big fan of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/celebrating-beer-week-with-a-bike-ride-to-marin-brewing-company/\" target=\"_blank\">bicycles and beer\u003c/a>. As luck would have it, there's a trio of cycling beer aficionados, \u003ca href=\"http://www.thegrandcru.org/\" target=\"_blank\">The Grand Cru\u003c/a>, that organizes monthly rides for like-minded adults in search of tasty local craft beers. \u003c/p>\n\u003cfigure id=\"attachment_56909\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\" alt=\"Grand Cru\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israel Figueroa, Colin Elliott and Phillip Yip of The Grand Cru with Max Hunter of the East Bay Bicycle Coalition.\u003c/figcaption>\u003c/figure>\n\u003cp>Yesterday they led the 3rd Annual Tour de Biere, a 20-mile route through the East Bay in honor of San Francisco Beer Week. The $25 registration fee benefits the \u003ca href=\"http://www.ebbc.org/\" target=\"_blank\">East Bay Bicycle Coalition\u003c/a>, a local cycling advocacy group (and I'm serving as a board member for them this year, so I was along on the ride as an official representative.) The fee also included complimentary tastings and discounts from the participating breweries. \u003c/p>\n\u003cp>50 riders gathered at 9:30AM at \u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>, a short 12-minute jaunt from San Leandro BART. (Riders were encouraged to take public transportation to and from the breweries.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\" alt=\"Drake's Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56905\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\" alt=\"Crowd at Drake's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56900\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\" alt=\"Cue Sheet\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56901\">\u003c/a>\u003c/p>\n\u003cp>The organizers provided homemade muffins, fruit, hard boiled eggs and \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> for a tasty pre-ride breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\" alt=\"Bicycle Coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56896\">\u003c/a>\u003c/p>\n\u003cp>Community Manager Jeff McClure and Bar Manager Gabbie Chang gave us an informative tour of the brewery, and we also sampled a new batch of their \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-1500-pale-ale-5-5-abv-48-ibus/\" target=\"_blank\">1500 American Pale Ale\u003c/a>. Drake's produced 12,000 kegs last year and hope to churn out at least 20,000 in 2013, as well as broaden their distribution beyond the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\" alt=\"Ferment\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56907\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\" alt=\"Malt\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56914\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\" alt=\"kegs\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56910\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\" alt=\"Barrels\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56892\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\" alt=\"Blackboard\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56894\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\" alt=\"Taps\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\" alt=\"Pour\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56916\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\" alt=\"Drake Tasting\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56904\">\u003c/a>\u003c/p>\n\u003cp>As a parting gift, they sent us away with a souvenir bottle of their IPA, \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-india-pale-ale-7-abv-65-ibus/\" target=\"_blank\">their flagship brew\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\" alt=\"Drake Bottles\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56903\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\" alt=\"Drake Bottle Cage\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56902\">\u003c/a>\u003c/p>\n\u003cp>Around noon, we hopped on our bikes and headed to West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\" alt=\"Riding\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56929\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\" alt=\"Riding San Leandro\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56919\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\" alt=\"Riding Oakland\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56923\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\" alt=\"Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56891\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56926\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\" alt=\"Alameda Bridge\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56890\">\u003c/a>\u003c/p>\n\u003cp>We had a special stop in Alameda, where one of the organizer's parents treated us to peanut butter chocolate cookies that were fresh out of the oven. (And I do believe they were among the best cookies I've ever had.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\" alt=\"Tour de Bier Sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56933\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\" alt=\"Cookie Time\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56899\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\" alt=\"Peanut Butter Chocolate Kisses Cookies\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56898\">\u003c/a>\u003c/p>\n\u003cp>Israel Figueroa, one of the co-founders of The Grand Cru, moved to the Bay Area after attending grad school in Chicago. \"I started delving into the world of beer [there] as I started frequenting \u003ca href=\"http://www.gooseisland.com/\" target=\"_blank\">Goose Island\u003c/a>,\" says Figueroa. \"Around the same time, a friend of mine got me an old Bianchi off of Craigslist and got me into cycling. At some point I thought it would be a good idea to combine the two: providing a reason to drive out to an localish brewery and doing a scenic ride in a new area. I invited a bunch of friends to come along and eventually got an email list going.\" Their first group ride dates back to September 2008. \u003c/p>\n\u003cp>\"Tour de Biere's always memorable because we often get a great mix of people. Some learn about it through the [East Bay] Bicycle Coalition who ride often but don't know the beer riches they have in the backyard. We also get the Beer Week beer nerds who haven't ridden in months/years and it's great to see them realize that cycling is a viable transportation option.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56928\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56927\">\u003c/a>\u003c/p>\n\u003cp>The Grand Cru's monthly rides vary in distance between 5 and 30 miles depending on proximity to a brewery and weather conditions -- although the rides continue rain or shine, and bad weather doesn't necessarily deter folks from venturing out for beer. \u003c/p>\n\u003cp>Phillip Yip, another co-founder, described one of his most memorable outings. \"Despite having the worst weather for one of our rides, it somehow was our most-attended ride. My girlfriend and I decided to go for extra points and decided to add a loop through Occidental. To get there, we climbed Joy Road -- which was the Worst Name Ever for a road that was a wet and miserable climb with a bunch of false summits. But now it's a funny story. I'm amazed that my cell phone still worked after that ride. People weren't happy during the ride but everybody was in a good mood at \u003ca href=\"http://russianriverbrewing.com/\" target=\"_blank\">Russian River Brewing\u003c/a> afterward.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56911\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56913\">\u003c/a>\u003c/p>\n\u003cp>Linden Street Brewery is a perfect spot for parties, and I've written about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">their popular pig roasts\u003c/a> in the past which they've co-hosted with \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>. They're in the midst of expanding their space, and a beer garden, restaurant and wine tasting room are currently under construction. Linden is aiming to have everything open by July 1st, so for now, they're holding their tastings right out of their brewery. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56912\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56895\">\u003c/a>\u003c/p>\n\u003cp>Andrew Ritter, the lead brewer and manager, provided a flight of \u003ca href=\"http://www.lindenbeer.com/beers.html\" target=\"_blank\">Linden's offerings\u003c/a>: Town Lager, Black Lager, Red Lager and his personal favorite, the Common Lager. \u003c/p>\n\u003cfigure id=\"attachment_56893\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\" alt=\"Bikers\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here's two Tour de Biere riders enjoying the Town Lager.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.eltacobike.com/\" target=\"_blank\">El Taco Bike\u003c/a> also made an lunch time appearance and served up chorizo and pork tacos from its bicycle cart.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\" alt=\"El Taco Bike\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56906\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\" alt=\"Tacos\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56930\">\u003c/a>\u003c/p>\n\u003cp>Our third stop was the Berkeley outpost of the Austrian company \u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\" alt=\"Trumer\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-56948\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\" alt=\"Bike Parking at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56935\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\" alt=\"Trumer Employees\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56946\">\u003c/a>\u003c/p>\n\u003cp>The Production Manager, Jeff Eaton, gave us a tour of their expansive facilities. They produce only one beer: a light, 4.9% abv German-style pilsner. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\" alt=\"Jeff at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56938\">\u003c/a>\u003c/p>\n\u003cp>Their impressive in-house bottling facility can label up to 370 bottles a minute. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\" alt=\"Bottling\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56936\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\" alt=\"Kegs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56939\">\u003c/a>\u003c/p>\n\u003cp>Then it was time to unwind in their posh tasting room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\" alt=\"Serving up Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56937\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\" alt=\"Trumer Group\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56947\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\" alt=\"Alfie and Lisa\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56934\">\u003c/a>\u003c/p>\n\u003cp>The last stop on the tour was the \u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>; unfortunately, I couldn't stay for the final set of tastings. Although after a full afternoon of sampling beers and pedaling in the sunshine, I don't think I had any more room for another round. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\" alt=\"Pyramid\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56942\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\" alt=\"Pyramid Brewing\" width=\"1000\" height=\"707\" class=\"alignnone size-full wp-image-56941\">\u003c/a>\u003c/p>\n\u003cp>This year's Tour de Biere sold out within 48 hours, and there was a waiting list with over 80 people. Israel, Colin and Phillip hope to expand the event to accommodate more participants next year and to increase support for the East Bay Bicycle Coalition. \u003c/p>\n\u003cp>I had a wonderful time with The Grand Cru group today, and I highly recommend joining them for one of their well-organized, pedal-powered adventures. I'm already looking forward to 2014's Tour!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\" alt=\"Riding-2\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56943\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>To learn more about The Grand Cru's monthly beer rides, visit their \u003ca href=\"www.thegrandcru.org\" target=\"_blank\">blog\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/thegrandcru\" target=\"_blank\">The Grand Cru\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheGrandCru\" target=\"_blank\">@TheGrandCru\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/maps/WuOOO\" target=\"_blank\">map\u003c/a> (detailed directions \u003ca href=\"http://drinkdrakes.com/site/find-drake%E2%80%99s/\" target=\"_blank\">here\u003c/a>)\u003cbr>\nThe Brewery\u003cbr>\n1933 Davis Street, Building 177\u003cbr>\nSan Leandro, CA\u003cbr>\nPh: 510-568-BREW\u003c/p>\n\u003cp>Hours: Mon.-Wed. 3-9PM; Thurs. 12-9PM; Fri.-Sat. 12-10PM; Sun. 12-7PM\u003cbr>\n(First Fridays: 12-4pm full service, 4pm-6pm to-go & retail only)\u003c/p>\n\u003cp>Tour info \u003ca href=\"http://drinkdrakes.com/the-brewery/tour/\">here\u003c/a>. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003c/strong>\u003cbr>\nAddress: 95 Linden Street \u003ca href=\"http://goo.gl/maps/PVVFk\" target=\"_blank\">map\u003c/a>\u003cbr>\nSuite 7/8 (at W. Embarcadero)\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-251-8898\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nThurs.-Fri.: 5-9PM\u003cbr>\nSat.-Sun.: Noon-5PM\u003cbr>\nFood served most days, tours for small groups and individuals by appointment. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Linden-Street-Brewery/85713982704\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LindenStBrew/\" target=\"_blank\">@LindenStBrew\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>\u003c/strong>\u003cbr>\nAddress: 1404 4th St. \u003ca href=\"http://goo.gl/maps/0wyxR\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-526-1160\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nTours are offered at Trumer Brauerei Berkeley Monday through Friday at 3:15pm. Reservations are recommended. Please email tours@trumerbrauerei.com or call for more infor and to make a reservation.\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/TrumerPilsUSA\" target=\"_blank\">Trumer Pils USA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrumerPilsUSA\" target=\"_blank\">@TrumerPilsUSA\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>\u003c/strong>\u003cbr>\nAddress: 901 Gilman Street \u003ca href=\"http://goo.gl/maps/iXW76\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-528-9880\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nMon.-Thurs. 11:30-10:00PM\u003cbr>\nFri. 11:30-11:00PM\u003cbr>\nSat. 11:30-11:00PM\u003cbr>\nSun. 11:30-10:00PM\u003c/p>\n\u003cp>Tours are held everyday at 4:00pm, and last appx. 45 minutes long. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Botanical Sodas, Love Potions at The Fizzary ",
"title": "Botanical Sodas, Love Potions at The Fizzary ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_56853\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\" alt=\"The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\" width=\"300\" class=\"size-full wp-image-56853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\u003c/figcaption>\u003c/figure>\n\u003cp>A full tilt soda scene is happening at a Mission storefront, where shoppers can find over 900 sodas and beverages in every shade and from many eras. There’s an appealing array of old fashioned candies with a friendly crew at The Fizzary Soda Menagerie, on a once sleepy stretch of Mission Street between 25th and 26th. \u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a> serves up a vibrant and social shopping scene complete with free taffy with purchase and a mysterious looking soda chiller that brings soda to the perfect cold temperature in five minutes. Many guests on a recent visit would buy a bottle or two of a soda like \u003ca href=\"http://www.greenriversoda.com/chicago/\">Green River\u003c/a> lime soda that seemed to illustrate a return to a sweet childhood memory. I was tempted to buy a six pack of \u003ca href=\"http://en.wikipedia.org/wiki/Jolt_Cola\">Jolt cola\u003c/a> as a reminder of my own memorable 1986 slumber birthday party that included scary movies, tee-peeing and talking into the wee morning hours. The Fizzary opened last year and is operated by Aaron Dolson and Taylor Peck, who started \u003ca href=\"http://taylorstonics.com/\">Taylor’s Tonics\u003c/a> in Santa Cruz before moving their operation to the City.\u003c/p>\n\u003cp>The duo is a NorCal success story, and have the words “San Francisco/Santa Cruz” emblazoned on each Taylor’s Tonics bottle. They use Square for payments at The Fizzary and received a visit from Square Grand Poobah Jack Dorsey recently, who brought a camera crew along. Back in 2009, Peck embarked on a quest to make organic fizzy treats. With a little seed money provided by San Francisco based David Rio Tea Company, Peck and Dolson joined forces and Taylor’s Tonics Botanical Soda Kitchen was created. The product line is sold for $2 a bottle at the Fizzary (like all the other products there) and has elixirs that includes \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/08/drink_of_the_week_taylors_toni.php\">Chai Cola\u003c/a>, Mate’ Mojito, and a holiday collection. Taylor’s Tonics did steady business at last month’s Fancy Food Show, and can be found in 40 states and 600 retail locations. \u003c/p>\n\u003cfigure id=\"attachment_56863\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\" alt=\"Array of beverages at The Fizzary Photo: Steve Murdock\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Array of beverages at The Fizzary Photo: Steve Murdock\u003c/figcaption>\u003c/figure>\n\u003cp>Peck said the Fizzary exists “to bring as many independent, domestic brands as possible under one roof for retail display.” He has helped folks who are new to the soda and retail world in a “pay it forward” style that fits his outgoing personality. Bay Area Bites caught up with these young soda kings to find out about their new business, what soda's they recommend and their thoughts on anti-soda legislation. Their comments have been edited for content and clarity.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why do the Fizzary in San Francisco? Or even in the Mission District?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We started in Santa Cruz as a tea company and wanted a little more taste of the big city. So we moved the whole operation up here. \u003ca href=\"http://www.davidrio.com/\">David Rio\u003c/a> helped us finance our Chai Cola and we ran the soda line out of a suite near Rainbow Grocery. Then we were at 7th and Brannan but that burned down. So we set up operations in Bayshore temporarily. \u003c/p>\n\u003cp>We looked for property in SOMA and Mission exclusively. This location couldn’t be more perfect. We appreciate Valencia and the deep Mission and knew we had a stand-alone ‘go-to’ destination. Our plan was to turn into a brewing area for our herbal concentrates and have the public see the process and the treats we have in here. We needed foot traffic, visibility and a minimally industrial showroom workshop. It was literally a long run. There has been a lot of turnover on this something of a sleepy block. We’ve gotten a very warm reception with our neighbors and we are very outgoing and colorful. This space gives us a little more opportunity to shine with our DIY vibe rather than being somewhere in Fisherman’s Wharf, Valencia Street or Union Square.\u003c/p>\n\u003cfigure id=\"attachment_56860\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\" alt=\"The Fizzary exterior. Photo: Cassie Destino\" width=\"400\" class=\"size-full wp-image-56860\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary exterior. Photo: Cassie Destino\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You had plans to use this as an event space. Is that still the case?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> Yes and no. We have a bottling workshop and are able to do events for 100 people or so that are much more specialized and custom. The event needs to be able to integrate well into our production space in back. There is definitely room for both but it is not just an open conference space. If you want to do a performance by a giant steel kettle, that’ll work here. Having uplit LED lights on our apparatus is actually pretty cool, and we’ve done that since moving here. There can be a bar set up back there and folks can start with a soda up front with us. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your bestsellers? What's best for daytime sipping versus nighttime? \u003c/strong>\u003cbr>\n\u003cstrong>Dolson:\u003c/strong> People like the uncategorized and the unique: cucumber, ouzo, rhubarb, red hot, Dr. Brown's \u003ca href=\"http://en.wikipedia.org/wiki/Cel-Ray\">Cel-Ray\u003c/a>, butterscotch, and even bug barf. People also shop based on the look of the label, whether it is antique or generic.\u003c/p>\n\u003cp>\u003cstrong>Peck:\u003c/strong> I have to recommend Taylor’s Tonics, Café Azteca and Espresso Cola—-our shop is set up to subtly recommend our product line. \u003ca href=\"http://www.joialife.com/products/\">Joia\u003c/a> all natural soda from Minnesota is more like a fruit drink. Root beer and ginger ale are absolutely the top sellers. We intentionally set up the space so root beer and ginger ale are on different sides. You can see on the weekends how people split, with root beer over there and ginger ale over there.\u003c/p>\n\u003cp>\u003cstrong>Dolson:\u003c/strong> For daytime sipping, some people come here right when we open for Dr. Pepper to start the day. There is Dublin Dr. Pepper, which is special. We bought the last pallet of them. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Are there any sodas that have potential aphrodisiac properties and would good for dates and special occasions like Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> There’s \u003ca href=\"http://en.wikipedia.org/wiki/Nexcite\">Nexcite\u003c/a>, which is a Swedish love potion. \u003ca href=\"http://www.sodapopstop.com/products/detail.cfm?link=205\">Love Potion No. 69\u003c/a> also works! \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a booth at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/22/fancy-food-show-trends-and-slideshow/\">Fancy Food Show\u003c/a> and BAB's Stephanie Hua covered your \"Untraditional Sodas.\" How did the show go? Had you been before? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We had not gone as exhibitors but had been there as attendees for many years. The show is in our backyard and we talked to a lot of people and had good sales. The natural food products show in Anaheim is our main show. \u003c/p>\n\u003cfigure id=\"attachment_56861\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\" alt=\"Fizzary at SF Fancy Food Show\" width=\"1000\" height=\"916\" class=\"size-full wp-image-56861\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fizzary at SF Fancy Food Show. Photo: Stephanie Hua\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do most of your customers find the shop? \u003c/strong>\u003cbr>\n\u003cstrong>Peck: \u003c/strong>I’ve been surprised at how many people have searched us out. We get 60 percent foot and 40 percent destination shoppers. That’s a testament to food bloggers who wrote about us when we first opened -- everyone came to visit from that. We don’t take anything for granted. We had a national wholesale operation for four years yet our media coverage now is far more than anything during those years. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is the sugar content of your Taylor’s Tonics? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> All have unrefined organic sugar cane and a small dose of stevia to get the sugar level down and keep the drink to under ten calories. About two years ago it would’ve been 50-50. We have a lot of transition batches in the shop where folks are cycling through and getting sugar used. Our sugar price went up for organic from 60 cents to now a $1.30 a pound, which is a complete reaction to the consumer. We joke that we shot ourselves in the foot. The upside is we are stuck in the same boat with our competitors.\u003c/p>\n\u003cfigure id=\"attachment_56864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\" alt=\"The Fizzary's Sweets. Photo: Aaron Dolson\" width=\"1000\" height=\"810\" class=\"size-full wp-image-56864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary's Sweets. Photo: Aaron Dolson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do you feel about the proposed soda tax and move against sodas in Richmond, CA and New York state?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We’re not opposed to it. Soda is a luxury, an indulgence. I drink copious amounts of it. I think the legislation is wisely written to tax over a certain ounce. I don’t believe it should be vilified. It’s an indulgence – when you attack based on sugar and carbonation, just think about some unfiltered apple juice that has more sugar for comparison. The informed consumer is able to enjoy what’s in the shop. We set up our model to be a four pack. At the same time you can’t get a mixed pack like that at Safeway. We’re not so afraid of the legislation. The only time you get more than 12 ounces here, you’re paying for it. We offer sugar free and other options. The legislation changes will affect the corner bodega or Safeway more. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yQ0UU\">Map\u003c/a>\u003cbr>\n2949 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(877) 368-4608\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TheFizzary\">@TheFizzary\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Fizzary/339456179471253\">The Fizzary\u003c/a>\u003c/p>\n\n",
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"excerpt": "A visit to The Fizzary Soda Menagerie, where Aaron Dolson and Taylor Peck sell soda, beverages, tonics and old-fashioned style candies in the Mission District. The duo also operate Taylor’s Tonics beverage company. They shared their thoughts on the soda and beverage scene and sugar legislation.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56853\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/T_A6001.jpg\" alt=\"The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\" width=\"300\" class=\"size-full wp-image-56853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary owners Taylor Peck and Aaron Dolson. Photo courtesy of Cassie Destino/The Fizzary\u003c/figcaption>\u003c/figure>\n\u003cp>A full tilt soda scene is happening at a Mission storefront, where shoppers can find over 900 sodas and beverages in every shade and from many eras. There’s an appealing array of old fashioned candies with a friendly crew at The Fizzary Soda Menagerie, on a once sleepy stretch of Mission Street between 25th and 26th. \u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a> serves up a vibrant and social shopping scene complete with free taffy with purchase and a mysterious looking soda chiller that brings soda to the perfect cold temperature in five minutes. Many guests on a recent visit would buy a bottle or two of a soda like \u003ca href=\"http://www.greenriversoda.com/chicago/\">Green River\u003c/a> lime soda that seemed to illustrate a return to a sweet childhood memory. I was tempted to buy a six pack of \u003ca href=\"http://en.wikipedia.org/wiki/Jolt_Cola\">Jolt cola\u003c/a> as a reminder of my own memorable 1986 slumber birthday party that included scary movies, tee-peeing and talking into the wee morning hours. The Fizzary opened last year and is operated by Aaron Dolson and Taylor Peck, who started \u003ca href=\"http://taylorstonics.com/\">Taylor’s Tonics\u003c/a> in Santa Cruz before moving their operation to the City.\u003c/p>\n\u003cp>The duo is a NorCal success story, and have the words “San Francisco/Santa Cruz” emblazoned on each Taylor’s Tonics bottle. They use Square for payments at The Fizzary and received a visit from Square Grand Poobah Jack Dorsey recently, who brought a camera crew along. Back in 2009, Peck embarked on a quest to make organic fizzy treats. With a little seed money provided by San Francisco based David Rio Tea Company, Peck and Dolson joined forces and Taylor’s Tonics Botanical Soda Kitchen was created. The product line is sold for $2 a bottle at the Fizzary (like all the other products there) and has elixirs that includes \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/08/drink_of_the_week_taylors_toni.php\">Chai Cola\u003c/a>, Mate’ Mojito, and a holiday collection. Taylor’s Tonics did steady business at last month’s Fancy Food Show, and can be found in 40 states and 600 retail locations. \u003c/p>\n\u003cfigure id=\"attachment_56863\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/THE-FIZZARRY-STEVE-MURDOCK1000.jpg\" alt=\"Array of beverages at The Fizzary Photo: Steve Murdock\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Array of beverages at The Fizzary Photo: Steve Murdock\u003c/figcaption>\u003c/figure>\n\u003cp>Peck said the Fizzary exists “to bring as many independent, domestic brands as possible under one roof for retail display.” He has helped folks who are new to the soda and retail world in a “pay it forward” style that fits his outgoing personality. Bay Area Bites caught up with these young soda kings to find out about their new business, what soda's they recommend and their thoughts on anti-soda legislation. Their comments have been edited for content and clarity.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why do the Fizzary in San Francisco? Or even in the Mission District?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We started in Santa Cruz as a tea company and wanted a little more taste of the big city. So we moved the whole operation up here. \u003ca href=\"http://www.davidrio.com/\">David Rio\u003c/a> helped us finance our Chai Cola and we ran the soda line out of a suite near Rainbow Grocery. Then we were at 7th and Brannan but that burned down. So we set up operations in Bayshore temporarily. \u003c/p>\n\u003cp>We looked for property in SOMA and Mission exclusively. This location couldn’t be more perfect. We appreciate Valencia and the deep Mission and knew we had a stand-alone ‘go-to’ destination. Our plan was to turn into a brewing area for our herbal concentrates and have the public see the process and the treats we have in here. We needed foot traffic, visibility and a minimally industrial showroom workshop. It was literally a long run. There has been a lot of turnover on this something of a sleepy block. We’ve gotten a very warm reception with our neighbors and we are very outgoing and colorful. This space gives us a little more opportunity to shine with our DIY vibe rather than being somewhere in Fisherman’s Wharf, Valencia Street or Union Square.\u003c/p>\n\u003cfigure id=\"attachment_56860\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Fizzary-Cassie-Destino600.jpg\" alt=\"The Fizzary exterior. Photo: Cassie Destino\" width=\"400\" class=\"size-full wp-image-56860\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary exterior. Photo: Cassie Destino\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You had plans to use this as an event space. Is that still the case?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> Yes and no. We have a bottling workshop and are able to do events for 100 people or so that are much more specialized and custom. The event needs to be able to integrate well into our production space in back. There is definitely room for both but it is not just an open conference space. If you want to do a performance by a giant steel kettle, that’ll work here. Having uplit LED lights on our apparatus is actually pretty cool, and we’ve done that since moving here. There can be a bar set up back there and folks can start with a soda up front with us. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your bestsellers? What's best for daytime sipping versus nighttime? \u003c/strong>\u003cbr>\n\u003cstrong>Dolson:\u003c/strong> People like the uncategorized and the unique: cucumber, ouzo, rhubarb, red hot, Dr. Brown's \u003ca href=\"http://en.wikipedia.org/wiki/Cel-Ray\">Cel-Ray\u003c/a>, butterscotch, and even bug barf. People also shop based on the look of the label, whether it is antique or generic.\u003c/p>\n\u003cp>\u003cstrong>Peck:\u003c/strong> I have to recommend Taylor’s Tonics, Café Azteca and Espresso Cola—-our shop is set up to subtly recommend our product line. \u003ca href=\"http://www.joialife.com/products/\">Joia\u003c/a> all natural soda from Minnesota is more like a fruit drink. Root beer and ginger ale are absolutely the top sellers. We intentionally set up the space so root beer and ginger ale are on different sides. You can see on the weekends how people split, with root beer over there and ginger ale over there.\u003c/p>\n\u003cp>\u003cstrong>Dolson:\u003c/strong> For daytime sipping, some people come here right when we open for Dr. Pepper to start the day. There is Dublin Dr. Pepper, which is special. We bought the last pallet of them. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Are there any sodas that have potential aphrodisiac properties and would good for dates and special occasions like Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> There’s \u003ca href=\"http://en.wikipedia.org/wiki/Nexcite\">Nexcite\u003c/a>, which is a Swedish love potion. \u003ca href=\"http://www.sodapopstop.com/products/detail.cfm?link=205\">Love Potion No. 69\u003c/a> also works! \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a booth at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/22/fancy-food-show-trends-and-slideshow/\">Fancy Food Show\u003c/a> and BAB's Stephanie Hua covered your \"Untraditional Sodas.\" How did the show go? Had you been before? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We had not gone as exhibitors but had been there as attendees for many years. The show is in our backyard and we talked to a lot of people and had good sales. The natural food products show in Anaheim is our main show. \u003c/p>\n\u003cfigure id=\"attachment_56861\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fizzary-stephanie-hua.jpg\" alt=\"Fizzary at SF Fancy Food Show\" width=\"1000\" height=\"916\" class=\"size-full wp-image-56861\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fizzary at SF Fancy Food Show. Photo: Stephanie Hua\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do most of your customers find the shop? \u003c/strong>\u003cbr>\n\u003cstrong>Peck: \u003c/strong>I’ve been surprised at how many people have searched us out. We get 60 percent foot and 40 percent destination shoppers. That’s a testament to food bloggers who wrote about us when we first opened -- everyone came to visit from that. We don’t take anything for granted. We had a national wholesale operation for four years yet our media coverage now is far more than anything during those years. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is the sugar content of your Taylor’s Tonics? \u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> All have unrefined organic sugar cane and a small dose of stevia to get the sugar level down and keep the drink to under ten calories. About two years ago it would’ve been 50-50. We have a lot of transition batches in the shop where folks are cycling through and getting sugar used. Our sugar price went up for organic from 60 cents to now a $1.30 a pound, which is a complete reaction to the consumer. We joke that we shot ourselves in the foot. The upside is we are stuck in the same boat with our competitors.\u003c/p>\n\u003cfigure id=\"attachment_56864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/The-Fizzary-Aaron-Dolson1000.jpg\" alt=\"The Fizzary's Sweets. Photo: Aaron Dolson\" width=\"1000\" height=\"810\" class=\"size-full wp-image-56864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fizzary's Sweets. Photo: Aaron Dolson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How do you feel about the proposed soda tax and move against sodas in Richmond, CA and New York state?\u003c/strong>\u003cbr>\n\u003cstrong>Peck:\u003c/strong> We’re not opposed to it. Soda is a luxury, an indulgence. I drink copious amounts of it. I think the legislation is wisely written to tax over a certain ounce. I don’t believe it should be vilified. It’s an indulgence – when you attack based on sugar and carbonation, just think about some unfiltered apple juice that has more sugar for comparison. The informed consumer is able to enjoy what’s in the shop. We set up our model to be a four pack. At the same time you can’t get a mixed pack like that at Safeway. We’re not so afraid of the legislation. The only time you get more than 12 ounces here, you’re paying for it. We offer sugar free and other options. The legislation changes will affect the corner bodega or Safeway more. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.fizzary.com/\">The Fizzary\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yQ0UU\">Map\u003c/a>\u003cbr>\n2949 Mission St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(877) 368-4608\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TheFizzary\">@TheFizzary\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Fizzary/339456179471253\">The Fizzary\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Google Doodle Celebrates George Ferris' Birthday and Valentine's Day",
"title": "Google Doodle Celebrates George Ferris' Birthday and Valentine's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_56808\" class=\"wp-caption aligncenter\" style=\"max-width: 660px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ferris-wheel.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ferris-wheel.png\" alt=\"Google Doodle February 14 Valentine's Ferris Wheels\" width=\"660\" height=\"238\" class=\"size-full wp-image-56808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Google Doodle February 14 Valentine's Ferris Wheels\u003c/figcaption>\u003c/figure>\n\u003cp>Today's February 14 \u003ca href=\"http://www.google.com/doodles/about\">Google Doodle\u003c/a> covers some territory by integrating the celebration of George Washington Gale Ferris, Jr.'s birthday (154th) and \u003ca href=\"http://en.wikipedia.org/wiki/Valentines_day\">Valentine's Day\u003c/a>. \u003ca href=\"http://en.wikipedia.org/wiki/George_Washington_Gale_Ferris,_Jr.\">George Washington Gale Ferris, Jr.\u003c/a> was an American engineer who created the original Ferris Wheel for the 1893 Chicago World's Columbian Exposition. His design challenge was to \"Out-Eiffel Eiffel,\" the structure of the Paris International Exposition of 1889.\u003c/p>\n\u003cfigure id=\"attachment_56807\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferris-wheel-ferris.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferris-wheel-ferris.jpg\" alt=\"George Washington Gale Ferris, Jr. and the original 1893 Chicago Ferris Wheel he designed\" width=\"800\" height=\"592\" class=\"size-full wp-image-56807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">George Washington Gale Ferris, Jr. and the original 1893 Chicago Ferris Wheel he designed\u003c/figcaption>\u003c/figure>\n\u003cp>I thoroughly and somewhat obsessively enjoyed exploring all the various interspecies dates depicted in this interactive animation. Since their compatibility or lack of was not based on the animals signs in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/06/chinese-astrology-and-food-favorites-in-the-year-of-the-snake/\">Chinese Zodiac\u003c/a> I stretched my imagination for the connections. The \u003ca href=\"http://en.wikipedia.org/wiki/The_Tortoise_and_the_Hare\">Tortoise and The Hare\u003c/a> was the only pair I was familiar with based on a classic story. And this theory may be far-fetched but the choice of these typically taboo couples may be related to the popular martyrology associated with \u003ca href=\"http://en.wikipedia.org/wiki/Valentines_day\">Saint Valentine\u003c/a> which claims he was imprisoned for performing weddings for soldiers who were forbidden to marry. If you have any thoughts on the choices of these animal pairings please share. (\u003ca href=\"http://www.google.com/doodles/valentines-day-and-george-ferris-154th-birthday\">Google Doodle explanation\u003c/a>)\u003c/p>\n\u003cp> My foodcentric focus then zeroed in on the Valentine's dates that are food-related: \u003c/p>\n\u003cfigure id=\"attachment_56810\" class=\"wp-caption aligncenter\" style=\"max-width: 696px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tortoise-hare.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tortoise-hare.png\" alt=\"The Hare and The Tortoise\" width=\"696\" height=\"235\" class=\"size-full wp-image-56810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hare and The Tortoise\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56811\" class=\"wp-caption aligncenter\" style=\"max-width: 685px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tortoise-hare-date.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tortoise-hare-date.png\" alt=\"The Hare and the very late-to-dinner Tortoise Valentine's Date\" width=\"685\" height=\"229\" class=\"size-full wp-image-56811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hare and the very late-to-dinner Tortoise Valentine's Date\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56815\" class=\"wp-caption aligncenter\" style=\"max-width: 695px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/octopus-bear.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/octopus-bear.png\" alt=\"The Octopus and The Bear\" width=\"695\" height=\"249\" class=\"size-full wp-image-56815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Octopus and The Bear\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56814\" class=\"wp-caption aligncenter\" style=\"max-width: 711px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/octopus-bear-date.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/octopus-bear-date.png\" alt=\"The Octopus is not thrilled with The Bear's choice of sushi for their Valentine's date dinner.\" width=\"711\" height=\"243\" class=\"size-full wp-image-56814\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Octopus is not thrilled with The Bear's choice of sushi for their Valentine's date dinner.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56817\" class=\"wp-caption aligncenter\" style=\"max-width: 687px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rabbit-porpoise.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rabbit-porpoise.png\" alt=\"The Rabbit and The Dolphin\" width=\"687\" height=\"242\" class=\"size-full wp-image-56817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Rabbit and The Dolphin\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56816\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rabbit-porpoise-date.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rabbit-porpoise-date.png\" alt=\"The Dolphin is not initially excited by The Rabbit's traditional inedible Valentine's gift - but the magic hat comes through with the perfect gift of love.\" width=\"700\" height=\"236\" class=\"size-full wp-image-56816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dolphin is not initially excited by The Rabbit's traditional inedible Valentine's gift - but the magic hat comes through with the perfect gift of love.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56823\" class=\"wp-caption aligncenter\" style=\"max-width: 693px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox.png\" alt=\"The Fox \" width=\"693\" height=\"237\" class=\"size-full wp-image-56823\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fox Alone\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56850\" class=\"wp-caption aligncenter\" style=\"max-width: 678px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox-tv.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox-tv.png\" alt=\"The Fox fantasizes about The TV\" width=\"678\" height=\"232\" class=\"size-full wp-image-56850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fox fantasizes about The TV\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56822\" class=\"wp-caption aligncenter\" style=\"max-width: 705px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox-popcorn-tv-date.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox-popcorn-tv-date.png\" alt=\"The Fox shares Valentine's Day with some popcorn and The Tube\" width=\"705\" height=\"236\" class=\"size-full wp-image-56822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fox shares Valentine's Day with some popcorn and The Tube\u003c/figcaption>\u003c/figure>\n\u003cp>[youtube http://www.youtube.com/watch?v=K6ULfctnffw]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "A foodcentric spin on today's Google Doodle which celebrates George Washington Gale Ferris, Jr.’s 154th birthday and Valentine’s Day.",
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"description": "A foodcentric spin on today's Google Doodle which celebrates George Washington Gale Ferris, Jr.’s 154th birthday and Valentine’s Day.",
"title": "Google Doodle Celebrates George Ferris' Birthday and Valentine's Day | KQED",
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"headline": "Google Doodle Celebrates George Ferris' Birthday and Valentine's Day",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56808\" class=\"wp-caption aligncenter\" style=\"max-width: 660px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ferris-wheel.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ferris-wheel.png\" alt=\"Google Doodle February 14 Valentine's Ferris Wheels\" width=\"660\" height=\"238\" class=\"size-full wp-image-56808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Google Doodle February 14 Valentine's Ferris Wheels\u003c/figcaption>\u003c/figure>\n\u003cp>Today's February 14 \u003ca href=\"http://www.google.com/doodles/about\">Google Doodle\u003c/a> covers some territory by integrating the celebration of George Washington Gale Ferris, Jr.'s birthday (154th) and \u003ca href=\"http://en.wikipedia.org/wiki/Valentines_day\">Valentine's Day\u003c/a>. \u003ca href=\"http://en.wikipedia.org/wiki/George_Washington_Gale_Ferris,_Jr.\">George Washington Gale Ferris, Jr.\u003c/a> was an American engineer who created the original Ferris Wheel for the 1893 Chicago World's Columbian Exposition. His design challenge was to \"Out-Eiffel Eiffel,\" the structure of the Paris International Exposition of 1889.\u003c/p>\n\u003cfigure id=\"attachment_56807\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferris-wheel-ferris.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferris-wheel-ferris.jpg\" alt=\"George Washington Gale Ferris, Jr. and the original 1893 Chicago Ferris Wheel he designed\" width=\"800\" height=\"592\" class=\"size-full wp-image-56807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">George Washington Gale Ferris, Jr. and the original 1893 Chicago Ferris Wheel he designed\u003c/figcaption>\u003c/figure>\n\u003cp>I thoroughly and somewhat obsessively enjoyed exploring all the various interspecies dates depicted in this interactive animation. Since their compatibility or lack of was not based on the animals signs in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/06/chinese-astrology-and-food-favorites-in-the-year-of-the-snake/\">Chinese Zodiac\u003c/a> I stretched my imagination for the connections. The \u003ca href=\"http://en.wikipedia.org/wiki/The_Tortoise_and_the_Hare\">Tortoise and The Hare\u003c/a> was the only pair I was familiar with based on a classic story. And this theory may be far-fetched but the choice of these typically taboo couples may be related to the popular martyrology associated with \u003ca href=\"http://en.wikipedia.org/wiki/Valentines_day\">Saint Valentine\u003c/a> which claims he was imprisoned for performing weddings for soldiers who were forbidden to marry. If you have any thoughts on the choices of these animal pairings please share. (\u003ca href=\"http://www.google.com/doodles/valentines-day-and-george-ferris-154th-birthday\">Google Doodle explanation\u003c/a>)\u003c/p>\n\u003cp> My foodcentric focus then zeroed in on the Valentine's dates that are food-related: \u003c/p>\n\u003cfigure id=\"attachment_56810\" class=\"wp-caption aligncenter\" style=\"max-width: 696px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tortoise-hare.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tortoise-hare.png\" alt=\"The Hare and The Tortoise\" width=\"696\" height=\"235\" class=\"size-full wp-image-56810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hare and The Tortoise\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56811\" class=\"wp-caption aligncenter\" style=\"max-width: 685px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tortoise-hare-date.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tortoise-hare-date.png\" alt=\"The Hare and the very late-to-dinner Tortoise Valentine's Date\" width=\"685\" height=\"229\" class=\"size-full wp-image-56811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hare and the very late-to-dinner Tortoise Valentine's Date\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56815\" class=\"wp-caption aligncenter\" style=\"max-width: 695px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/octopus-bear.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/octopus-bear.png\" alt=\"The Octopus and The Bear\" width=\"695\" height=\"249\" class=\"size-full wp-image-56815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Octopus and The Bear\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56814\" class=\"wp-caption aligncenter\" style=\"max-width: 711px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/octopus-bear-date.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/octopus-bear-date.png\" alt=\"The Octopus is not thrilled with The Bear's choice of sushi for their Valentine's date dinner.\" width=\"711\" height=\"243\" class=\"size-full wp-image-56814\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Octopus is not thrilled with The Bear's choice of sushi for their Valentine's date dinner.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56817\" class=\"wp-caption aligncenter\" style=\"max-width: 687px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rabbit-porpoise.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rabbit-porpoise.png\" alt=\"The Rabbit and The Dolphin\" width=\"687\" height=\"242\" class=\"size-full wp-image-56817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Rabbit and The Dolphin\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56816\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rabbit-porpoise-date.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rabbit-porpoise-date.png\" alt=\"The Dolphin is not initially excited by The Rabbit's traditional inedible Valentine's gift - but the magic hat comes through with the perfect gift of love.\" width=\"700\" height=\"236\" class=\"size-full wp-image-56816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dolphin is not initially excited by The Rabbit's traditional inedible Valentine's gift - but the magic hat comes through with the perfect gift of love.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56823\" class=\"wp-caption aligncenter\" style=\"max-width: 693px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox.png\" alt=\"The Fox \" width=\"693\" height=\"237\" class=\"size-full wp-image-56823\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fox Alone\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56850\" class=\"wp-caption aligncenter\" style=\"max-width: 678px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox-tv.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox-tv.png\" alt=\"The Fox fantasizes about The TV\" width=\"678\" height=\"232\" class=\"size-full wp-image-56850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fox fantasizes about The TV\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56822\" class=\"wp-caption aligncenter\" style=\"max-width: 705px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox-popcorn-tv-date.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fox-popcorn-tv-date.png\" alt=\"The Fox shares Valentine's Day with some popcorn and The Tube\" width=\"705\" height=\"236\" class=\"size-full wp-image-56822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fox shares Valentine's Day with some popcorn and The Tube\u003c/figcaption>\u003c/figure>\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/K6ULfctnffw'\n title='//www.youtube.com/embed/K6ULfctnffw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Home Is Where the Heart Is On Valentine's Day",
"title": "Home Is Where the Heart Is On Valentine's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"beet heart salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56593\">\u003c/a>\u003c/p>\n\u003cp>The very first Valentine’s Day my husband and I spent together, he invited me over to his apartment and cooked for me for the first time. I still remember, he made me teryaki salmon and baby bok choy (yeah, knew he was a keeper then). We ate at his coffee table, sitting on big throw pillows, and tried to be coy as one does only a few months into a relationship.\u003c/p>\n\u003cp>We’ve certainly come a long way. We survived a cross-country relationship. Flew way past the nervous flirting stage and dove right into the good stuff. The lovey dovey-ness. The learning to communicate-ness. The never forgetting to cherish and appreciate one another-ness. \u003c/p>\n\u003cp>There is no one I enjoy sharing a delicious meal with more than my love. And no matter how much we enjoy going out to eat, there is always something special about staying at home and cooking for one another. After all, home is where the heart is. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"beet hearts\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56592\">\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For this Valentine’s Day meal, we start with this irresistibly pretty dish I like to call \u003cstrong>Heart Beet Salad\u003c/strong>. It’s a dramatic, heart-shaped, layered Napoleon of beet slices and goat cheese. Blood orange and cara cara segments adorn this arugula salad, and toasted hazelnuts are the finishing touch. \u003c/p>\n\u003cp>For our main course, we’re bringing it back to salmon. Hua knew what he was doing back then. Salmon is a great special date night choice because it’s almost impossible to mess up. Because it’s naturally high in fat, it’s pretty forgiving if you accidentally overcook it. It also cooks really quickly, so let’s get to our side dish first: \u003cstrong>Braised Fennel with Pancetta\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56594\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\" alt=\"braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56595\">\u003c/a>\u003c/p>\n\u003cp>I’ve been loving fennel this season. This particular preparation brings out the mellow sweetness of the vegetable and takes down the licorice flavor to just a background bass note. Slow cooking it in Madeira wine and crispy pancetta creates a sweet, slightly smoky, caramelized glaze.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"braised fennel with pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56596\">\u003c/a> \u003c/p>\n\u003cp>It’s a rich tasting side dish without feeling weighed down. (Which is good, you know…when you want to stay mobile and spritely after dinner.) \u003c/p>\n\u003cp>Which brings me back to the salmon. Unlike a big steak dinner, this meal won’t put you right to bed in a food coma afterwards -- which is not to say that it still can’t be a special occasion meal. We bump up the luxe factor with a \u003cem>beurre blanc\u003c/em> sauce here. \u003cem>Beurre blanc\u003c/em>, say it with me. It just sounds sexy. It’s easy to make too, and isn’t as finicky as some other egg-based French sauces. Really, it just calls for a lot of butter, whisked into a reduction of white wine and vinegar. The kick of acid from that reduction is wonderful with the richness of the butter. And the dill -- you can’t go wrong with dill and salmon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Salmon with dill beurre blanc and braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56597\">\u003c/a> \u003c/p>\n\u003cp>For dessert, I have two words for you: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">Nutella Soufflés\u003c/a>. Boom.\u003c/p>\n\u003cp>\u003cstrong>Heart Beet Salad\u003c/strong>\u003cbr>\n\u003cem>Beets and goat cheese salad get a V-Day makeover with a little help from a heart-shaped cookie cutter. Blood oranges, cara cara oranges, arugula, and toasted hazelnuts complete this irresistibly pretty dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 large beets\u003cbr>\n6 oz fresh goat cheese\u003cbr>\n1 blood orange, segmented\u003cbr>\n1 teaspoon cara cara orange zest\u003cbr>\n1 cara cara orange, segmented\u003cbr>\n2 tablespoons fresh orange juice\u003cbr>\n1 tablespoon red wine vinegar\u003cbr>\n2 tablespoons extra virgin olive oil\u003cbr>\n2 handfuls arugula\u003cbr>\n1/4 cup toasted hazelnuts, roughly chopped\u003cbr>\nsalt and pepper to taste\u003c/p>\n\u003cp>\u003cem>Special Equipment\u003c/em>: heart-shaped cookie cutter; be sure that your cookie cutter fits within the circumference of your beets\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 F. Rinse the beets and trim off the greens (you can save them to sauté later if you want). Wrap in foil and roast until tender, about 1 hour. When they’re done you should be able to easily pierce the beets through with a knife. Remove from the oven, unwrap from foil, and let cool. When the beets are cool enough to handle, peel the skin off.\u003c/li>\n\u003cli>Slice the beets into 1/4-inch slices. You should have at least 4 slices of beets per person. Cut out a heart shape from the beet slices using the cookie cutter. Pat the slices dry. Make the napoleon stacks by layering the beet heart slices and goat cheese until you have two beautiful stacks. Try to spread the goat cheese evenly. Clean up edges with a paper towel. (Do not assemble this too far ahead of time because if your beets are juicy, they will color the goat cheese pink as they sit.)\u003c/li>\n\u003cli>Zest the cara cara oranges and set aside a teaspoon for the dressing. Segment both oranges. After segments are cut, squeeze the juice out of the leftover pulp. Reserve for dressing.\u003c/li>\n\u003cli>Make dressing by whisking together orange juice, zest, red wine vinegar, olive oil, and salt and pepper to taste.\u003c/li>\n\u003cli>Dress the arugula and orange segments. Arrange around the beet heart napoleon. Scatter hazelnuts around.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Braised Fennel with Pancetta\u003c/strong>\u003cbr>\n\u003cem>Fennel braised with pancetta and Madeira wine make a rich side dish that doesn’t feel heavy.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tablespoon butter\u003cbr>\n1/4 cup diced pancetta\u003cbr>\n1 lb fennel\u003cbr>\n1/2 cup Madeira wine\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large sauté pan, melt butter and cook pancetta until crispy. Remove pancetta and set aside.\u003c/li>\n\u003cli>Remove leafy fronds from fennel. Cut lengthwise and then into wedges. Add fennel to the pan used for the pancetta and brown on all sides.\u003c/li>\n\u003cli>Add pancetta back into the pan. Add Madeira. Cover and simmer until fennel is tender throughout, about 25 minutes. The wine should be mostly reduced, creating a glaze for the fennel. If the liquid is all evaporated and the fennel isn’t cooked through yet, add a bit of water and continue simmering covered until done.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Salmon with Dill Beurre Blanc\u003c/strong>\u003cbr>\n\u003cem>A simple baked salmon gets fancified with a luxe beurre blanc flavored with lemony dill. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 (6-ounce) pieces skinless salmon fillet\u003cbr>\n1 tablespoon olive oil\u003cbr>\nPinch of paprika\u003cbr>\nPinch of salt and pepper\u003cbr>\n1 tablespoon minced shallot\u003cbr>\n1 oz (1/8 cup) dry white wine (like Sauvignon Blanc)\u003cbr>\n1 oz (1/8 cup) white wine vinegar\u003cbr>\n6 oz (12 tablespoons) unsalted butter, cut into tablespoon pieces\u003cbr>\n1 teaspoon chopped dill\u003cbr>\nSalt and white pepper to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 375 F.\u003c/li>\n\u003cli>Grease a baking dish with olive oil. Place salmon in dish skin side down. Sprinkle with salt, pepper, and a light dusting of paprika. Bake until just opaque inside, about 15 minutes.\u003c/li>\n\u003cli>Meanwhile make your beurre blanc. In a small saucepan over medium-low heat, combine shallot, white wine, and white wine vinegar. Reduce until there is only about 1 1/2 tablespoons of liquid left. Off heat. Strain out the shallot.\u003c/li>\n\u003cli>Add about 2 tablespoons of butter into the reduced liquid and whisk until creamy and melted. Turn heat to low and gradually whisk in a few tablespoons of butter at a time, only adding more when about 3/4 of the butter is melted and incorporated into the sauce. Keep adding and whisking until all the butter has been incorporated. You should have a creamy butter sauce. Stir in the chopped dill and season to taste with salt and white pepper.\u003c/li>\n\u003cli>Spoon butter sauce over the salmon and garnish with a sprig of dill.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Enjoy a special dinner made with love at home this Valentine's Day. All the fancy, none of the fuss: heart-shaped Beet and Goat Cheese Napoleon Salad, Salmon with Dill Beurre Blanc, and Braised Fennel with Pancetta.",
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"description": "Enjoy a special dinner made with love at home this Valentine's Day. All the fancy, none of the fuss: heart-shaped Beet and Goat Cheese Napoleon Salad, Salmon with Dill Beurre Blanc, and Braised Fennel with Pancetta.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"beet heart salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56593\">\u003c/a>\u003c/p>\n\u003cp>The very first Valentine’s Day my husband and I spent together, he invited me over to his apartment and cooked for me for the first time. I still remember, he made me teryaki salmon and baby bok choy (yeah, knew he was a keeper then). We ate at his coffee table, sitting on big throw pillows, and tried to be coy as one does only a few months into a relationship.\u003c/p>\n\u003cp>We’ve certainly come a long way. We survived a cross-country relationship. Flew way past the nervous flirting stage and dove right into the good stuff. The lovey dovey-ness. The learning to communicate-ness. The never forgetting to cherish and appreciate one another-ness. \u003c/p>\n\u003cp>There is no one I enjoy sharing a delicious meal with more than my love. And no matter how much we enjoy going out to eat, there is always something special about staying at home and cooking for one another. After all, home is where the heart is. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"beet hearts\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56592\">\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For this Valentine’s Day meal, we start with this irresistibly pretty dish I like to call \u003cstrong>Heart Beet Salad\u003c/strong>. It’s a dramatic, heart-shaped, layered Napoleon of beet slices and goat cheese. Blood orange and cara cara segments adorn this arugula salad, and toasted hazelnuts are the finishing touch. \u003c/p>\n\u003cp>For our main course, we’re bringing it back to salmon. Hua knew what he was doing back then. Salmon is a great special date night choice because it’s almost impossible to mess up. Because it’s naturally high in fat, it’s pretty forgiving if you accidentally overcook it. It also cooks really quickly, so let’s get to our side dish first: \u003cstrong>Braised Fennel with Pancetta\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56594\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\" alt=\"braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56595\">\u003c/a>\u003c/p>\n\u003cp>I’ve been loving fennel this season. This particular preparation brings out the mellow sweetness of the vegetable and takes down the licorice flavor to just a background bass note. Slow cooking it in Madeira wine and crispy pancetta creates a sweet, slightly smoky, caramelized glaze.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"braised fennel with pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56596\">\u003c/a> \u003c/p>\n\u003cp>It’s a rich tasting side dish without feeling weighed down. (Which is good, you know…when you want to stay mobile and spritely after dinner.) \u003c/p>\n\u003cp>Which brings me back to the salmon. Unlike a big steak dinner, this meal won’t put you right to bed in a food coma afterwards -- which is not to say that it still can’t be a special occasion meal. We bump up the luxe factor with a \u003cem>beurre blanc\u003c/em> sauce here. \u003cem>Beurre blanc\u003c/em>, say it with me. It just sounds sexy. It’s easy to make too, and isn’t as finicky as some other egg-based French sauces. Really, it just calls for a lot of butter, whisked into a reduction of white wine and vinegar. The kick of acid from that reduction is wonderful with the richness of the butter. And the dill -- you can’t go wrong with dill and salmon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Salmon with dill beurre blanc and braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56597\">\u003c/a> \u003c/p>\n\u003cp>For dessert, I have two words for you: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">Nutella Soufflés\u003c/a>. Boom.\u003c/p>\n\u003cp>\u003cstrong>Heart Beet Salad\u003c/strong>\u003cbr>\n\u003cem>Beets and goat cheese salad get a V-Day makeover with a little help from a heart-shaped cookie cutter. Blood oranges, cara cara oranges, arugula, and toasted hazelnuts complete this irresistibly pretty dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 large beets\u003cbr>\n6 oz fresh goat cheese\u003cbr>\n1 blood orange, segmented\u003cbr>\n1 teaspoon cara cara orange zest\u003cbr>\n1 cara cara orange, segmented\u003cbr>\n2 tablespoons fresh orange juice\u003cbr>\n1 tablespoon red wine vinegar\u003cbr>\n2 tablespoons extra virgin olive oil\u003cbr>\n2 handfuls arugula\u003cbr>\n1/4 cup toasted hazelnuts, roughly chopped\u003cbr>\nsalt and pepper to taste\u003c/p>\n\u003cp>\u003cem>Special Equipment\u003c/em>: heart-shaped cookie cutter; be sure that your cookie cutter fits within the circumference of your beets\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 F. Rinse the beets and trim off the greens (you can save them to sauté later if you want). Wrap in foil and roast until tender, about 1 hour. When they’re done you should be able to easily pierce the beets through with a knife. Remove from the oven, unwrap from foil, and let cool. When the beets are cool enough to handle, peel the skin off.\u003c/li>\n\u003cli>Slice the beets into 1/4-inch slices. You should have at least 4 slices of beets per person. Cut out a heart shape from the beet slices using the cookie cutter. Pat the slices dry. Make the napoleon stacks by layering the beet heart slices and goat cheese until you have two beautiful stacks. Try to spread the goat cheese evenly. Clean up edges with a paper towel. (Do not assemble this too far ahead of time because if your beets are juicy, they will color the goat cheese pink as they sit.)\u003c/li>\n\u003cli>Zest the cara cara oranges and set aside a teaspoon for the dressing. Segment both oranges. After segments are cut, squeeze the juice out of the leftover pulp. Reserve for dressing.\u003c/li>\n\u003cli>Make dressing by whisking together orange juice, zest, red wine vinegar, olive oil, and salt and pepper to taste.\u003c/li>\n\u003cli>Dress the arugula and orange segments. Arrange around the beet heart napoleon. Scatter hazelnuts around.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Braised Fennel with Pancetta\u003c/strong>\u003cbr>\n\u003cem>Fennel braised with pancetta and Madeira wine make a rich side dish that doesn’t feel heavy.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tablespoon butter\u003cbr>\n1/4 cup diced pancetta\u003cbr>\n1 lb fennel\u003cbr>\n1/2 cup Madeira wine\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large sauté pan, melt butter and cook pancetta until crispy. Remove pancetta and set aside.\u003c/li>\n\u003cli>Remove leafy fronds from fennel. Cut lengthwise and then into wedges. Add fennel to the pan used for the pancetta and brown on all sides.\u003c/li>\n\u003cli>Add pancetta back into the pan. Add Madeira. Cover and simmer until fennel is tender throughout, about 25 minutes. The wine should be mostly reduced, creating a glaze for the fennel. If the liquid is all evaporated and the fennel isn’t cooked through yet, add a bit of water and continue simmering covered until done.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Salmon with Dill Beurre Blanc\u003c/strong>\u003cbr>\n\u003cem>A simple baked salmon gets fancified with a luxe beurre blanc flavored with lemony dill. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 (6-ounce) pieces skinless salmon fillet\u003cbr>\n1 tablespoon olive oil\u003cbr>\nPinch of paprika\u003cbr>\nPinch of salt and pepper\u003cbr>\n1 tablespoon minced shallot\u003cbr>\n1 oz (1/8 cup) dry white wine (like Sauvignon Blanc)\u003cbr>\n1 oz (1/8 cup) white wine vinegar\u003cbr>\n6 oz (12 tablespoons) unsalted butter, cut into tablespoon pieces\u003cbr>\n1 teaspoon chopped dill\u003cbr>\nSalt and white pepper to taste\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 375 F.\u003c/li>\n\u003cli>Grease a baking dish with olive oil. Place salmon in dish skin side down. Sprinkle with salt, pepper, and a light dusting of paprika. Bake until just opaque inside, about 15 minutes.\u003c/li>\n\u003cli>Meanwhile make your beurre blanc. In a small saucepan over medium-low heat, combine shallot, white wine, and white wine vinegar. Reduce until there is only about 1 1/2 tablespoons of liquid left. Off heat. Strain out the shallot.\u003c/li>\n\u003cli>Add about 2 tablespoons of butter into the reduced liquid and whisk until creamy and melted. Turn heat to low and gradually whisk in a few tablespoons of butter at a time, only adding more when about 3/4 of the butter is melted and incorporated into the sauce. Keep adding and whisking until all the butter has been incorporated. You should have a creamy butter sauce. Stir in the chopped dill and season to taste with salt and white pepper.\u003c/li>\n\u003cli>Spoon butter sauce over the salmon and garnish with a sprig of dill.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Chef Love Story: Gitane's Bridget Batson and Patrick Kelly",
"title": "A Chef Love Story: Gitane's Bridget Batson and Patrick Kelly",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_56607\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\" alt=\"Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\" width=\"300\" class=\"size-full wp-image-56607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of how two chefs, Bridget Batson and Patrick Kelly, met and fell in love. The now-married couple work and cook together at the date-worthy French and Spanish gypsy-inspired \u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a> restaurant, off of Union Square. They met at an after-party for the huge \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> event. According to Bridget, there were two huge factors that sealed the deal for the couple -- she passed Patrick’s roasted chicken test (silly chef love games!), and early on in their dating, Patrick gifted Bridget a tray of uni (sea urchin) for Valentine's Day.\u003c/p>\n\u003cp>Making and eating a meal of sea urchin pasta is now an ongoing tradition for the couple, and on the Monday after Valentine’s Day, Patrick will buy a tray of uni, and Bridget will make her infamous uni pasta (see recipe below). Customers looking for their own sumptuous seafood and aphrodisiac inspired Valentine’s menu can book a table at Gitane from February 14-16. Bay Area Bites interviewed the SOMA residents recently and their comments have been edited for clarity and grammar.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is it like to work together? How do you negotiate work vs. home life? \u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> All these fun questions! We’re both extremely different. One thing we struggled with was carving out the time to be at work. I usually work in the morning and he works at night. We do have a good eight hours of crossover. We started working together at Gitane after I’d been here a couple of years. I needed some culinary help (laughs) and the Claude Group was expanding.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> We definitely had to draw some ground rules and make sure that our Sundays are work-free. We work in different ways at the restaurant. She is a brilliant organizer and I’m more food focused. We definitely work together well.\u003c/p>\n\u003cfigure id=\"attachment_56605\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography-192x290.jpg\" alt=\"Bar at Gitane. Photo: Erin Gleeson \" width=\"192\" height=\"290\" class=\"size-medium wp-image-56605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar at Gitane. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are you serving up for Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Seafood including lobster, oysters and scallops. There will be a special chocolate dessert, too. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Kelly: \u003c/strong>We wanted to make the menu approachable and went with all those sexy items like oysters and a lot of shellfish. (Bridget laughs). Gitane is such a phenomenal date place and it makes sense to have those items that are aphrodisiacs. There is an option to add black truffles, which we get regularly for our special events.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where are a few of your favorite romantic spots in the Bay Area and why?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Hmmm. We like \u003ca href=\"http://www.kokkari.com/home/\">Kokkari\u003c/a> together. There is something about spit-roasted meats that is romantic to us! (They both laugh). At the \u003ca href=\"http://thebuenavista.com/index1.html\">Buena Vista\u003c/a>, we have an Irish coffee and walk by the water and take our dog. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> The Buena Vista may not be very romantic but it’s definitely a lot of fun. We also love taking our dog to Golden Gate Park and the Presidio as well.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What’s your favorite dessert?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> One of the fun things we both like and grew up with are malted floats. Made with root beer. You don’t see it on menus that much. We make ourselves floats at home.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> A favorite pastry chef of mine is from \u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a>. Whatever she makes is great. Honestly we don’t get there that often.\u003c/p>\n\u003cfigure id=\"attachment_56606\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy-290x192.jpg\" alt=\"Gitane Dining Room. Photo: Erin Gleeson\" width=\"290\" height=\"192\" class=\"size-medium wp-image-56606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gitane Dining Room. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Old school tuna casserole with frozen peas made with cream of mushroom soup and mashed up potato chips on top. That’s a ‘Patrick specialty.’\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I love fried chicken at home. I don’t get to do it at home too often. It’s a big mess but I love it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The uni dish is so rich and different, yet sounds like a great tradition to keep up. Tell us more.\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> We were lucky and once got a live version of sea urchin when a friend of ours went diving at Sea Ranch Mendocino. We tried live ones in the shell and a bunch of abalone. That was great. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I give myself a reminder to order the uni and get it dropped off and delivered at the restaurant. Having uni together was one of those things we first did when we got together. I brought her a tray of uni instead of flowers. We started a tradition (laughs).\u003c/p>\n\u003cp>\u003cstrong>Batson:\u003c/strong> If every woman is lucky enough to get uni!... We’ll celebrate on Saturday or Sunday. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you get your inspiration for the restaurant?\u003c/strong>\u003cbr>\n\u003cstrong>Kelly:\u003c/strong> We just got back from a trip to Spain. That was a lot of fun and we ate our way everywhere. We were doing a black rice dish on the menu that we found during our earlier travels. We’ll definitely put it back on the menu. Also, \u003cem>baked fideo\u003c/em> will be back soon on the menu. In Spain, we found tons of rice dishes and fresh seafood. We’re doing a roasted monkfish steak on top of paella rice that is completely inspired by our travels. \u003c/p>\n\u003cp>For more inspiration and recipes, we like to read and are on the internet constantly. We have a ridiculously large cookbook collection. Travel is about recreating dish. Being in San Francisco, we are sensitive to seasonal changes yet we keep the menu focused on Spain.\u003c/p>\n\u003cfigure id=\"attachment_56604\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\" alt=\"Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-56604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Batson & Kelly Style Uni Pasta\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 – 10 pieces uni (also called sea urchin or tongues)\u003c/li>\n\u003cli>1 lb capellini or angel hair pasta\u003c/li>\n\u003cli>2 Tbs olive oil\u003c/li>\n\u003cli>1 1/2 Tbs garlic, chopped\u003c/li>\n\u003cli>4 Tbs parsley, chopped\u003c/li>\n\u003cli>1 Tbs chili flakes\u003c/li>\n\u003cli>1 cup white wine\u003c/li>\n\u003cli>1 stick butter\u003c/li>\n\u003cli>salt & pepper\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\nCook the pasta as directed, set aside. In a sauté pan, warm the olive oil for 1 minute, add the garlic and sauté for 2 minutes or until soft. Add the chili flakes and white wine, simmer for about 3 minutes or until the alcohol flavor is gone. Add in your pasta, butter and parsley and toss until the butter is melted and the pasta is hot through out, season with salt and pepper. \u003c/p>\n\u003cp>Gently fold in the uni until it is barely incorporated being careful to not break the tongues. Place in a big bowl for two (of course! ) and finish with a squeeze of lemon to taste. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=4998799069207633979&q=Gitane&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n6 Claude Lane\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n(415) 788-6686\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/gitanesf\">@gitanesf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/gitanerestaurant?fref=ts\">Gitane Restaurant\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Gitane restaurant chefs Bridget Batson and Patrick Kelly, who are married and share a Valentine's tradition of making and eating uni pasta. The two talk about what it is like to live and work together.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56607\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\" alt=\"Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\" width=\"300\" class=\"size-full wp-image-56607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of how two chefs, Bridget Batson and Patrick Kelly, met and fell in love. The now-married couple work and cook together at the date-worthy French and Spanish gypsy-inspired \u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a> restaurant, off of Union Square. They met at an after-party for the huge \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> event. According to Bridget, there were two huge factors that sealed the deal for the couple -- she passed Patrick’s roasted chicken test (silly chef love games!), and early on in their dating, Patrick gifted Bridget a tray of uni (sea urchin) for Valentine's Day.\u003c/p>\n\u003cp>Making and eating a meal of sea urchin pasta is now an ongoing tradition for the couple, and on the Monday after Valentine’s Day, Patrick will buy a tray of uni, and Bridget will make her infamous uni pasta (see recipe below). Customers looking for their own sumptuous seafood and aphrodisiac inspired Valentine’s menu can book a table at Gitane from February 14-16. Bay Area Bites interviewed the SOMA residents recently and their comments have been edited for clarity and grammar.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is it like to work together? How do you negotiate work vs. home life? \u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> All these fun questions! We’re both extremely different. One thing we struggled with was carving out the time to be at work. I usually work in the morning and he works at night. We do have a good eight hours of crossover. We started working together at Gitane after I’d been here a couple of years. I needed some culinary help (laughs) and the Claude Group was expanding.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> We definitely had to draw some ground rules and make sure that our Sundays are work-free. We work in different ways at the restaurant. She is a brilliant organizer and I’m more food focused. We definitely work together well.\u003c/p>\n\u003cfigure id=\"attachment_56605\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography-192x290.jpg\" alt=\"Bar at Gitane. Photo: Erin Gleeson \" width=\"192\" height=\"290\" class=\"size-medium wp-image-56605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar at Gitane. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are you serving up for Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Seafood including lobster, oysters and scallops. There will be a special chocolate dessert, too. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kelly: \u003c/strong>We wanted to make the menu approachable and went with all those sexy items like oysters and a lot of shellfish. (Bridget laughs). Gitane is such a phenomenal date place and it makes sense to have those items that are aphrodisiacs. There is an option to add black truffles, which we get regularly for our special events.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where are a few of your favorite romantic spots in the Bay Area and why?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Hmmm. We like \u003ca href=\"http://www.kokkari.com/home/\">Kokkari\u003c/a> together. There is something about spit-roasted meats that is romantic to us! (They both laugh). At the \u003ca href=\"http://thebuenavista.com/index1.html\">Buena Vista\u003c/a>, we have an Irish coffee and walk by the water and take our dog. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> The Buena Vista may not be very romantic but it’s definitely a lot of fun. We also love taking our dog to Golden Gate Park and the Presidio as well.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What’s your favorite dessert?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> One of the fun things we both like and grew up with are malted floats. Made with root beer. You don’t see it on menus that much. We make ourselves floats at home.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> A favorite pastry chef of mine is from \u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a>. Whatever she makes is great. Honestly we don’t get there that often.\u003c/p>\n\u003cfigure id=\"attachment_56606\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy-290x192.jpg\" alt=\"Gitane Dining Room. Photo: Erin Gleeson\" width=\"290\" height=\"192\" class=\"size-medium wp-image-56606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gitane Dining Room. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Old school tuna casserole with frozen peas made with cream of mushroom soup and mashed up potato chips on top. That’s a ‘Patrick specialty.’\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I love fried chicken at home. I don’t get to do it at home too often. It’s a big mess but I love it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The uni dish is so rich and different, yet sounds like a great tradition to keep up. Tell us more.\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> We were lucky and once got a live version of sea urchin when a friend of ours went diving at Sea Ranch Mendocino. We tried live ones in the shell and a bunch of abalone. That was great. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I give myself a reminder to order the uni and get it dropped off and delivered at the restaurant. Having uni together was one of those things we first did when we got together. I brought her a tray of uni instead of flowers. We started a tradition (laughs).\u003c/p>\n\u003cp>\u003cstrong>Batson:\u003c/strong> If every woman is lucky enough to get uni!... We’ll celebrate on Saturday or Sunday. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you get your inspiration for the restaurant?\u003c/strong>\u003cbr>\n\u003cstrong>Kelly:\u003c/strong> We just got back from a trip to Spain. That was a lot of fun and we ate our way everywhere. We were doing a black rice dish on the menu that we found during our earlier travels. We’ll definitely put it back on the menu. Also, \u003cem>baked fideo\u003c/em> will be back soon on the menu. In Spain, we found tons of rice dishes and fresh seafood. We’re doing a roasted monkfish steak on top of paella rice that is completely inspired by our travels. \u003c/p>\n\u003cp>For more inspiration and recipes, we like to read and are on the internet constantly. We have a ridiculously large cookbook collection. Travel is about recreating dish. Being in San Francisco, we are sensitive to seasonal changes yet we keep the menu focused on Spain.\u003c/p>\n\u003cfigure id=\"attachment_56604\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\" alt=\"Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-56604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Batson & Kelly Style Uni Pasta\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 – 10 pieces uni (also called sea urchin or tongues)\u003c/li>\n\u003cli>1 lb capellini or angel hair pasta\u003c/li>\n\u003cli>2 Tbs olive oil\u003c/li>\n\u003cli>1 1/2 Tbs garlic, chopped\u003c/li>\n\u003cli>4 Tbs parsley, chopped\u003c/li>\n\u003cli>1 Tbs chili flakes\u003c/li>\n\u003cli>1 cup white wine\u003c/li>\n\u003cli>1 stick butter\u003c/li>\n\u003cli>salt & pepper\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\nCook the pasta as directed, set aside. In a sauté pan, warm the olive oil for 1 minute, add the garlic and sauté for 2 minutes or until soft. Add the chili flakes and white wine, simmer for about 3 minutes or until the alcohol flavor is gone. Add in your pasta, butter and parsley and toss until the butter is melted and the pasta is hot through out, season with salt and pepper. \u003c/p>\n\u003cp>Gently fold in the uni until it is barely incorporated being careful to not break the tongues. Place in a big bowl for two (of course! ) and finish with a squeeze of lemon to taste. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=4998799069207633979&q=Gitane&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n6 Claude Lane\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n(415) 788-6686\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/gitanesf\">@gitanesf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/gitanerestaurant?fref=ts\">Gitane Restaurant\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sexy Eats & Food Gifts for Valentine's Day: Did Someone Say Chocolate? ",
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"content": "\u003cp>What's on the menu for Valentine's Day? This year, it's all about the salt, sugar, bacon and beer. And chocolate, of course, in every way from molten to heart-shaped. From sexy lollipops to wine for a cause, feed your sweetie(s) or your own fine self with a pick from our list of delectable local treats.\u003c/p>\n\u003cfigure id=\"attachment_56619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\" alt=\"Recchiuti Hearts in Motion. Photo: Tom Seawell \" width=\"1000\" height=\"667\" class=\"size-full wp-image-56619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recchiuti Hearts in Motion. Photo by Tom Seawell.\u003c/figcaption>\u003c/figure>\n\u003cp>Work in the City? Skip the lines at \u003ca href=\"http://www.sees.com\">See's\u003c/a> and nip down to the Ferry Building instead to take your pick of \u003ca href=\"http://www.recchiuti.com\">Recchiuti Confections\u003c/a>' dark and luscious Valentine's Day boxes, made in Dogpatch by owner Michael Recchiuti. Our favorite? \u003ca href=\"http://www.recchiuti.com/264.html\">Hearts in Motion\u003c/a>, a 9-piece box of Recchiuti's signature burnt-caramel truffles, decorated with squiggly hearts on wheels. Perfect for your favorite \u003ca href=\"http://www.sfbike.org\">Bike Coalition\u003c/a> activist! There's also the \u003ca href=\"http://www.recchiuti.com/247.html\">XO Box\u003c/a> of raspberry-Framboise and heart-shaped dark chocolate truffles in a deep crimson box. Or there's always a blindfold and the \u003ca href=\"http://www.recchiuti.com/132.html\">Sauce Duo\u003c/a>, a jar each of the divine \u003cstrong>Extra-Bitter Chocolate Sauce\u003c/strong> and \u003cstrong>Burnt Caramel Sauce.\u003c/strong> Who needs dinner? \u003c/p>\n\u003cp>But if you do, Recchiuti's new \u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a> is offering a full \u003ca href=\"http://chocolatelabsf.com/menu/\">prix-fixe dinner menu\u003c/a> for Valentine's Day, with champagne sorbet, shellfish ceviche, rack of lamb, with a lavish chocolate dessert to finish.\u003c/p>\n\u003cfigure id=\"attachment_56620\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\" alt=\"Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\u003c/figcaption>\u003c/figure>\n\u003cp>There's more burnt caramel and raspberry awaiting your pleasure at \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a>, where the \u003ca href=\"http://www.socolachocolates.com/products/aphrodites-delight-valentines-chocolate-truffles\">Aphrodite's Delight\u003c/a> selection comes in 4-, 12-, and 24-piece boxes, enough to satisfy even the polyamorous among us. This year's box includes \u003cstrong> Hot Lava,\u003c/strong> a raspberry \u003cem>pate de fruit\u003c/em> layered with champagne ganache and enrobed in dark chocolate stamped with the word \"love\" in many languages, paired with \u003cstrong>Burnt Baby Burnt,\u003c/strong> a dark chocolate truffle filled with burnt caramel chocolate ganache and topped with ruby grains of Hawaiian red sea salt. Both pieces are made with local E. Guittard dark chocolate and Straus Creamery organic butter and cream. \u003c/p>\n\u003cp>In the mood to break out the bubbly? Forget the champagne: this year, it's all about the beer (and the chocolate). On Feb 14, from 3pm-8pm, as part of \u003ca href=\"http://www.sfbeerweek.org\">SF Beer Week\u003c/a>, the brand-new Hunters Point brewpub for \u003ca href=\"http://goodbeer.com/wordpress/\">Speakeasy Ales & Lagers\u003c/a> will be tapping four of its limited-release beers, complemented by specially chosen Socola chocolates. Both Rosamunde Sausage Grill in the Mission and Steep Brew in Potrero Hill will also be offering beer and chocolate pairings, while Blackbird on Market Street will be pouring a beer-based cocktail to pair with three different made-in-Dogpatch \u003ca href=\"http://www.barbarybrix.com/\">Barbary Brix\u003c/a> caramels, including everyone's favorites, the \u003cstrong>Salty Dog\u003c/strong> (Balinese sea salt) and the \u003cstrong>Morning Glory\u003c/strong> (maple and bacon). Check out the listings at \u003ca href=\"http://www.sfbeerweek.org/schedule/#region=all&day=feb-14&type=all\">SF Beer Week\u003c/a> for details. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And speaking of salted caramels, San Francisco's \u003ca href=\"http://www.pocodolce.com\">Poco Dolce\u003c/a>, known for its sleek, stylish, salt-topped chocolate tiles, is expanding its brand this year with a luxurious \u003ca href=\"http://www.pocodolce.com/valentines-day/valentines-basket-2013.html\">Valentine's Day chocolate basket\u003c/a> filled with handmade marshmallows, rich bittersweet drinking chocolate, and a box each of sea salt caramels and ganache-filled chocolate hearts.\u003c/p>\n\u003cfigure id=\"attachment_56622\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\" alt=' \"Love to Give\" from Stark Wine and Sonoma Chocolatier. Photo courtesy of Stark Wine.' width=\"400\" class=\"size-full wp-image-56622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Love to Give\" from Stark Wine and Sonoma Chocolatier.\u003cbr>Photo courtesy of Stark Wine.\u003c/figcaption>\u003c/figure>\n\u003cp>Up in Healdsburg, musician-turned-winemaker Christian Stark and his wife and business partner Jen are doing good while making good wine. Their boutique winery, \u003ca href=\"http://www.starkwine.com\">Stark Wine\u003c/a>, is partnering with \u003ca href=\"http://www.sonomachocolatiers.com/\">Sonoma Chocolatiers\u003c/a> to create this year's special \u003ca href=\"https://starkwine.com/store/item/love-to-give\">Love to Give\u003c/a> gift pack, featuring a bottle of Stark Wild red wine (an \"untamed\" 2011 blend of Zinfandel, Grenache, and Petit Syrah) and four different salty, nutty chocolate and caramel indulgences: cinnamon-dusted chocolate-covered organic almonds, salted caramels, smoked sea-salt bites, and a dark chocolate Sonoma Bar, studded with nuts and raisins, in the shape of a bunch of grapes. Available only on their website, the box's $49 price includes shipping within California. 10% of the profits on this (and all other Stark wines) goes directly to \u003ca href=\"http://www.wateraidamerica.org/\">WaterAid\u003c/a>, a non-profit organization that supports and funds clean water and sanitation projects in developing countries. \u003c/p>\n\u003cfigure id=\"attachment_56623\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\" alt=\" Cowgirl Creamery’s Valentine Collection. Photo courtesy of Cowgirl Creamery\" width=\"350\" class=\"size-full wp-image-56623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery’s Valentine Collection.\u003cbr>Photo by Michael Woolsey.\u003c/figcaption>\u003c/figure>\n\u003cp>If your honey's taste is more salty than sweet, try Marin's Cowgirl Creamery's \u003ca href=\"http://www.cowgirlcreamery.com/products/the-valentine-collection\">Valentine Collection\u003c/a>, featuring their limited-edition Heart's Desire cheese, Blue Chair Fruit marmalade, Rustic Bakery chocolate cocoa-nib shortbread (with a hint of sea salt), and cheese knives and a bamboo cheese board, all perfect for promising many Pacific Coast picnics to come. It's almost sold out for this year, so grab it while you can! Cowgirl fans might recognize the buttery-rich deliciousness of this cheese. Named after West Marin's \u003ca href=\"http://www.nps.gov/pore/planyourvisit/beaches.htm\">Heart's Desire Beach\u003c/a> overlooking tranquil Tomales Bay, it's a heart-shaped version of the creamery's much-loved triple-cream \u003ca href=\"http://www.cowgirlcreamery.com/our-cheeses/mt-tam\">Mt. Tam\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_56616\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\" alt=\"Bacon Crack from Nosh This. Photo: Pinckney Templeton\" width=\"600\" class=\"size-full wp-image-56616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Crack from Nosh This. Photo by Pinckney Templeton.\u003c/figcaption>\u003c/figure>\n\u003cp>And while it's smart to fill the fridge with plenty of fresh-squeezed juice and bacon for the morning after, be sure you'll make it to breakfast by picking up some \u003ca href=\"http://noshthis.com/nosh-shop/\">Bacon Salted Caramels, Bacon Crack, and Bourbon Bacon Rocky Road\u003c/a> by everyone's favorite local \u003cem>baconiste\u003c/em>, Kai Kronfield of \u003ca href=\"http://twitter.com/noshthis\">Nosh This\u003c/a>. You can turn those three little piggy treats into four even happier pigs by adding a jar of Kronfield's new \u003cstrong>Bacon Salted Caramel Sauce\u003c/strong>, which Kronfield will be selling from the \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a> workshop at 2325 3rd St, Ste 326, in San Francisco, only on Valentine's Day. And because nothing's better with bacon than beer (and chocolate!) Kronfield also be selling his sweet bacony goodness at SoMa's \u003ca href=\"http://www.citybeerstore.com/beer-store/events\">City Beer Store\u003c/a> at 6pm on Feb 14 during their Midnight Sun Brewing Company's Alaskan beer tasting. \u003c/p>\n\u003cfigure id=\"attachment_56617\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\" alt=\"Pandora Pops. Photo courtesy of Pandora Pops \" width=\"1000\" height=\"750\" class=\"size-full wp-image-56617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pandora Pops. Photo courtesy of Pandora Pops.\u003c/figcaption>\u003c/figure>\n\u003cp>An aphrodisiac in a lollipop? That's the promise of \u003ca href=\"http://www.pandoraspops.com/products.html\">Pandora's Pops\u003c/a>, made with all-natural infusions of va-va-voom herbs and spices. Owner Jena Chambers cooked up her first batches of sexy lollipops on a houseboat in Sausalito. Now, she's got a full \"Boudoir Collection\" of sweet, heart-shaped licks. The pops come in flavors like rose and cardamom, cinnamon spice, ginger and cocoa, jasmine and cardamom, and, yes, even Fifty Shades of Earl Grey, with bergamot and black tea.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Still need a little more inspiration? Meesha Halm offers an \u003ca href=\"http://blog.zagat.com/2013/02/the-ultimate-valentines-day-dining.html?zagatbuzzid=feb12week1&utm_source=blog&utm_medium=email&utm_campaign=blog20130206\">ultimate Valentine's Day dining guide\u003c/a> to Bay Area restaurants, while on Tablehopper, Marcia Gagliardi tracks down some fun \u003ca href=\"http://www.tablehopper.com/socialite/lovey-events-and-sweet-treats-for-valentines-day/\">pop-ups\u003c/a> and more for the day. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's on the menu for Valentine's Day? This year, it's all about the salt, sugar, bacon and beer. And chocolate, of course, in every way from molten to heart-shaped. From sexy lollipops to wine for a cause, feed your sweetie(s) or your own fine self with a pick from our list of delectable local treats.\u003c/p>\n\u003cfigure id=\"attachment_56619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\" alt=\"Recchiuti Hearts in Motion. Photo: Tom Seawell \" width=\"1000\" height=\"667\" class=\"size-full wp-image-56619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recchiuti Hearts in Motion. Photo by Tom Seawell.\u003c/figcaption>\u003c/figure>\n\u003cp>Work in the City? Skip the lines at \u003ca href=\"http://www.sees.com\">See's\u003c/a> and nip down to the Ferry Building instead to take your pick of \u003ca href=\"http://www.recchiuti.com\">Recchiuti Confections\u003c/a>' dark and luscious Valentine's Day boxes, made in Dogpatch by owner Michael Recchiuti. Our favorite? \u003ca href=\"http://www.recchiuti.com/264.html\">Hearts in Motion\u003c/a>, a 9-piece box of Recchiuti's signature burnt-caramel truffles, decorated with squiggly hearts on wheels. Perfect for your favorite \u003ca href=\"http://www.sfbike.org\">Bike Coalition\u003c/a> activist! There's also the \u003ca href=\"http://www.recchiuti.com/247.html\">XO Box\u003c/a> of raspberry-Framboise and heart-shaped dark chocolate truffles in a deep crimson box. Or there's always a blindfold and the \u003ca href=\"http://www.recchiuti.com/132.html\">Sauce Duo\u003c/a>, a jar each of the divine \u003cstrong>Extra-Bitter Chocolate Sauce\u003c/strong> and \u003cstrong>Burnt Caramel Sauce.\u003c/strong> Who needs dinner? \u003c/p>\n\u003cp>But if you do, Recchiuti's new \u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a> is offering a full \u003ca href=\"http://chocolatelabsf.com/menu/\">prix-fixe dinner menu\u003c/a> for Valentine's Day, with champagne sorbet, shellfish ceviche, rack of lamb, with a lavish chocolate dessert to finish.\u003c/p>\n\u003cfigure id=\"attachment_56620\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\" alt=\"Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\u003c/figcaption>\u003c/figure>\n\u003cp>There's more burnt caramel and raspberry awaiting your pleasure at \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a>, where the \u003ca href=\"http://www.socolachocolates.com/products/aphrodites-delight-valentines-chocolate-truffles\">Aphrodite's Delight\u003c/a> selection comes in 4-, 12-, and 24-piece boxes, enough to satisfy even the polyamorous among us. This year's box includes \u003cstrong> Hot Lava,\u003c/strong> a raspberry \u003cem>pate de fruit\u003c/em> layered with champagne ganache and enrobed in dark chocolate stamped with the word \"love\" in many languages, paired with \u003cstrong>Burnt Baby Burnt,\u003c/strong> a dark chocolate truffle filled with burnt caramel chocolate ganache and topped with ruby grains of Hawaiian red sea salt. Both pieces are made with local E. Guittard dark chocolate and Straus Creamery organic butter and cream. \u003c/p>\n\u003cp>In the mood to break out the bubbly? Forget the champagne: this year, it's all about the beer (and the chocolate). On Feb 14, from 3pm-8pm, as part of \u003ca href=\"http://www.sfbeerweek.org\">SF Beer Week\u003c/a>, the brand-new Hunters Point brewpub for \u003ca href=\"http://goodbeer.com/wordpress/\">Speakeasy Ales & Lagers\u003c/a> will be tapping four of its limited-release beers, complemented by specially chosen Socola chocolates. Both Rosamunde Sausage Grill in the Mission and Steep Brew in Potrero Hill will also be offering beer and chocolate pairings, while Blackbird on Market Street will be pouring a beer-based cocktail to pair with three different made-in-Dogpatch \u003ca href=\"http://www.barbarybrix.com/\">Barbary Brix\u003c/a> caramels, including everyone's favorites, the \u003cstrong>Salty Dog\u003c/strong> (Balinese sea salt) and the \u003cstrong>Morning Glory\u003c/strong> (maple and bacon). Check out the listings at \u003ca href=\"http://www.sfbeerweek.org/schedule/#region=all&day=feb-14&type=all\">SF Beer Week\u003c/a> for details. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And speaking of salted caramels, San Francisco's \u003ca href=\"http://www.pocodolce.com\">Poco Dolce\u003c/a>, known for its sleek, stylish, salt-topped chocolate tiles, is expanding its brand this year with a luxurious \u003ca href=\"http://www.pocodolce.com/valentines-day/valentines-basket-2013.html\">Valentine's Day chocolate basket\u003c/a> filled with handmade marshmallows, rich bittersweet drinking chocolate, and a box each of sea salt caramels and ganache-filled chocolate hearts.\u003c/p>\n\u003cfigure id=\"attachment_56622\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\" alt=' \"Love to Give\" from Stark Wine and Sonoma Chocolatier. Photo courtesy of Stark Wine.' width=\"400\" class=\"size-full wp-image-56622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Love to Give\" from Stark Wine and Sonoma Chocolatier.\u003cbr>Photo courtesy of Stark Wine.\u003c/figcaption>\u003c/figure>\n\u003cp>Up in Healdsburg, musician-turned-winemaker Christian Stark and his wife and business partner Jen are doing good while making good wine. Their boutique winery, \u003ca href=\"http://www.starkwine.com\">Stark Wine\u003c/a>, is partnering with \u003ca href=\"http://www.sonomachocolatiers.com/\">Sonoma Chocolatiers\u003c/a> to create this year's special \u003ca href=\"https://starkwine.com/store/item/love-to-give\">Love to Give\u003c/a> gift pack, featuring a bottle of Stark Wild red wine (an \"untamed\" 2011 blend of Zinfandel, Grenache, and Petit Syrah) and four different salty, nutty chocolate and caramel indulgences: cinnamon-dusted chocolate-covered organic almonds, salted caramels, smoked sea-salt bites, and a dark chocolate Sonoma Bar, studded with nuts and raisins, in the shape of a bunch of grapes. Available only on their website, the box's $49 price includes shipping within California. 10% of the profits on this (and all other Stark wines) goes directly to \u003ca href=\"http://www.wateraidamerica.org/\">WaterAid\u003c/a>, a non-profit organization that supports and funds clean water and sanitation projects in developing countries. \u003c/p>\n\u003cfigure id=\"attachment_56623\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\" alt=\" Cowgirl Creamery’s Valentine Collection. Photo courtesy of Cowgirl Creamery\" width=\"350\" class=\"size-full wp-image-56623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery’s Valentine Collection.\u003cbr>Photo by Michael Woolsey.\u003c/figcaption>\u003c/figure>\n\u003cp>If your honey's taste is more salty than sweet, try Marin's Cowgirl Creamery's \u003ca href=\"http://www.cowgirlcreamery.com/products/the-valentine-collection\">Valentine Collection\u003c/a>, featuring their limited-edition Heart's Desire cheese, Blue Chair Fruit marmalade, Rustic Bakery chocolate cocoa-nib shortbread (with a hint of sea salt), and cheese knives and a bamboo cheese board, all perfect for promising many Pacific Coast picnics to come. It's almost sold out for this year, so grab it while you can! Cowgirl fans might recognize the buttery-rich deliciousness of this cheese. Named after West Marin's \u003ca href=\"http://www.nps.gov/pore/planyourvisit/beaches.htm\">Heart's Desire Beach\u003c/a> overlooking tranquil Tomales Bay, it's a heart-shaped version of the creamery's much-loved triple-cream \u003ca href=\"http://www.cowgirlcreamery.com/our-cheeses/mt-tam\">Mt. Tam\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_56616\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\" alt=\"Bacon Crack from Nosh This. Photo: Pinckney Templeton\" width=\"600\" class=\"size-full wp-image-56616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Crack from Nosh This. Photo by Pinckney Templeton.\u003c/figcaption>\u003c/figure>\n\u003cp>And while it's smart to fill the fridge with plenty of fresh-squeezed juice and bacon for the morning after, be sure you'll make it to breakfast by picking up some \u003ca href=\"http://noshthis.com/nosh-shop/\">Bacon Salted Caramels, Bacon Crack, and Bourbon Bacon Rocky Road\u003c/a> by everyone's favorite local \u003cem>baconiste\u003c/em>, Kai Kronfield of \u003ca href=\"http://twitter.com/noshthis\">Nosh This\u003c/a>. You can turn those three little piggy treats into four even happier pigs by adding a jar of Kronfield's new \u003cstrong>Bacon Salted Caramel Sauce\u003c/strong>, which Kronfield will be selling from the \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a> workshop at 2325 3rd St, Ste 326, in San Francisco, only on Valentine's Day. And because nothing's better with bacon than beer (and chocolate!) Kronfield also be selling his sweet bacony goodness at SoMa's \u003ca href=\"http://www.citybeerstore.com/beer-store/events\">City Beer Store\u003c/a> at 6pm on Feb 14 during their Midnight Sun Brewing Company's Alaskan beer tasting. \u003c/p>\n\u003cfigure id=\"attachment_56617\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\" alt=\"Pandora Pops. Photo courtesy of Pandora Pops \" width=\"1000\" height=\"750\" class=\"size-full wp-image-56617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pandora Pops. Photo courtesy of Pandora Pops.\u003c/figcaption>\u003c/figure>\n\u003cp>An aphrodisiac in a lollipop? That's the promise of \u003ca href=\"http://www.pandoraspops.com/products.html\">Pandora's Pops\u003c/a>, made with all-natural infusions of va-va-voom herbs and spices. Owner Jena Chambers cooked up her first batches of sexy lollipops on a houseboat in Sausalito. Now, she's got a full \"Boudoir Collection\" of sweet, heart-shaped licks. The pops come in flavors like rose and cardamom, cinnamon spice, ginger and cocoa, jasmine and cardamom, and, yes, even Fifty Shades of Earl Grey, with bergamot and black tea.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still need a little more inspiration? Meesha Halm offers an \u003ca href=\"http://blog.zagat.com/2013/02/the-ultimate-valentines-day-dining.html?zagatbuzzid=feb12week1&utm_source=blog&utm_medium=email&utm_campaign=blog20130206\">ultimate Valentine's Day dining guide\u003c/a> to Bay Area restaurants, while on Tablehopper, Marcia Gagliardi tracks down some fun \u003ca href=\"http://www.tablehopper.com/socialite/lovey-events-and-sweet-treats-for-valentines-day/\">pop-ups\u003c/a> and more for the day. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrating Beer Week With A Bike Ride To Marin Brewing Company!",
"title": "Celebrating Beer Week With A Bike Ride To Marin Brewing Company!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's now officially \u003ca href=\"http://www.sfbeerweek.org/\" target=\"_blank\">Beer Week\u003c/a> in the Bay Area, and there's nothing my cycling friends love more than their bicycles than beer (well, perhaps \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/22/cruising-for-caffeine/\" target=\"_blank\">coffee\u003c/a> is a close second.) \u003c/p>\n\u003cp>The local bike shop \u003ca href=\"http://pushbikesf.wordpress.com/\" target=\"_blank\">pushbike \u003c/a> organized a fun social ride to the \u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\">Marin Brewing Company\u003c/a> in Larkspur, and over 30 of us gathered to make the 40-mile round trip to the brewery. It was also a benefit ride for the local cap maker and home brewer \u003ca href=\"http://www.indiegogo.com/chuey/x/205256\" target=\"_blank\">Kachusha \"Chuey\" Munkanta\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/amanda-and-chava.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/amanda-and-chava.jpg\" alt=\"amanda and chava\" width=\"560\" height=\"337\" class=\"alignnone size-full wp-image-56456\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridge.jpg\" alt=\"bridge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56462\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/jorge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/jorge.jpg\" alt=\"jorge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56473\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After crossing the Golden Gate Bridge, we stopped at \u003ca href=\"http://cibosausalito.com/index.php\" target=\"_blank\">Cibo\u003c/a> in Sausalito for some caffeine (like I said, we love our coffee.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cibo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cibo.jpg\" alt=\"cibo\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56467\">\u003c/a>\u003c/p>\n\u003cp>Cibo's the home of \u003ca href=\"http://cibosausalito.tumblr.com/post/35578468173/we-love-division-of-labor-great-job\" target=\"_blank\">2girl Coffee\u003c/a>, which has some clever descriptions for their assortment of beans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee.jpg\" alt=\"2girls coffee\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56468\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cappucino.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cappucino.jpg\" alt=\"cappucino\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56464\">\u003c/a>\u003c/p>\n\u003cp>After getting fueled up, we headed onwards to \"Paradise Loop,\" a scenic and popular route located just past Tiburon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chuey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chuey.jpg\" alt=\"chuey\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56466\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridget.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridget.jpg\" alt=\"bridget\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56463\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay-3.jpg\" alt=\"bay 3\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56459\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pamela.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pamela.jpg\" alt=\"pamela\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56478\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/zoe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/zoe.jpg\" alt=\"group ride\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56487\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay.jpg\" alt=\"bridge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56461\">\u003c/a>\u003c/p>\n\u003cp>Marin Brewing Company was packed to capacity as it was a beautiful Saturday afternoon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin.jpg\" alt=\"marin brewing company\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56476\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin-beer.jpg\" alt=\"marin brewing company\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56475\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/interior-marin-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/interior-marin-beer.jpg\" alt=\"interior marin brewing company\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56472\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bar.jpg\" alt=\"bar\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56457\">\u003c/a>\u003c/p>\n\u003cp>Just behind the bar, there's a window where you can see their selection of fresh beer currently stored on the premises.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9769.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9769.jpg\" alt=\"brewery\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56492\">\u003c/a>\u003c/p>\n\u003cp>They also serve up the usual array of bar food including burgers, sandwiches and wood-fired pizza.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kitchen.jpg\" alt=\"kitchen\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56474\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-burger.jpg\" alt=\"veggie burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56495\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sandwich.jpg\" alt=\"club sandwich\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56482\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-pizza.jpg\" alt=\"veggie pizza\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56486\">\u003c/a>\u003c/p>\n\u003cp>I ordered their Platypus Venom, a strong 10% ABV Imperial Stout (which I had to try since the platypus is my favorite animal) seasoned with star anise and blackstrap molasses. It's a pretty hefty brew that would go well with a dark chocolate dessert. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/platypus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/platypus.jpg\" alt=\"platypus beer\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56479\">\u003c/a>\u003c/p>\n\u003cp>After a leisurely lunch, most folks opted to take the ferry home afterwards from Larkspur. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/group-at-marin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/group-at-marin.jpg\" alt=\"group at marin\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56471\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/eat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/eat.jpg\" alt=\"eating 2\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56469\">\u003c/a>\u003c/p>\n\u003cp>But a small group of us slowly rolled back to SF -- after waiting for our beer buzzes to wear off - so we could spend more time in the warm winter sunshine. Bicycles + beer = bliss!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ride-home.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ride-home.jpg\" alt=\"ride home\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56481\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Marin Brewing Company\u003c/strong>\u003cbr>\nAddress: 1809 Larkspur Landing Circle \u003ca href=\"http://goo.gl/maps/FJ98i\" target=\"_blank\">map\u003c/a>\u003cbr>\nLarkspur, CA 94939\u003cbr>\nPh:(415) 461-4677\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/marinbrewingcompany?fref=ts\" target=\"_blank\">Marin Brewing Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MarinBrewingCo\" target=\"_blank\">@MarinBrewingCo\u003c/a>\u003c/p>\n\u003cp>\u003cem>Chuey is also participating in a free event at the Cervecería de MateVeza this upcoming Monday.\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>Cerveceria & Chuey Collaboration Benefiting the Glen Hay Falconer Foundation\u003c/strong>\u003cbr>\nFebruary 11\u003cbr>\n5:00pm – 9:00pm\u003cbr>\n\"Our good friend and prolific homebrewer Kachusha \"Chuey\" Munkanta came over to brew a Falconer's Flight hopped, yerba mate infused collaboration beer. We brewed only 20 gallons, so get it while you can! Proceeds of our collaboration will benefit the Glen Hay Falconer Foundation, a non-profit organization created to commemorate and celebrate the life, interests, and good works of a well-loved and leading Northwest brewer.\"\u003c/p>\n\u003cp>Address: \u003ca href=\"http://goo.gl/maps/KywQf\" target=\"_blank\">map\u003c/a>\u003cbr>\n\u003ca href=\"http://cerveceriasf.com/\" target=\"_blank\">Cervecería de MateVeza\u003c/a>\u003cbr>\n3801 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPh: (415) 273-9295\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Admission: Free\u003c/p>\n\n",
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"excerpt": "Over 30 of us gathered on a lovely Saturday afternoon to ride to the Marin Brewing Company in Larkspur to kick off SF Beer Week. ",
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"description": "Over 30 of us gathered on a lovely Saturday afternoon to ride to the Marin Brewing Company in Larkspur to kick off SF Beer Week. ",
"title": "Celebrating Beer Week With A Bike Ride To Marin Brewing Company! | KQED",
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"headline": "Celebrating Beer Week With A Bike Ride To Marin Brewing Company!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's now officially \u003ca href=\"http://www.sfbeerweek.org/\" target=\"_blank\">Beer Week\u003c/a> in the Bay Area, and there's nothing my cycling friends love more than their bicycles than beer (well, perhaps \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/22/cruising-for-caffeine/\" target=\"_blank\">coffee\u003c/a> is a close second.) \u003c/p>\n\u003cp>The local bike shop \u003ca href=\"http://pushbikesf.wordpress.com/\" target=\"_blank\">pushbike \u003c/a> organized a fun social ride to the \u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\">Marin Brewing Company\u003c/a> in Larkspur, and over 30 of us gathered to make the 40-mile round trip to the brewery. It was also a benefit ride for the local cap maker and home brewer \u003ca href=\"http://www.indiegogo.com/chuey/x/205256\" target=\"_blank\">Kachusha \"Chuey\" Munkanta\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/amanda-and-chava.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/amanda-and-chava.jpg\" alt=\"amanda and chava\" width=\"560\" height=\"337\" class=\"alignnone size-full wp-image-56456\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridge.jpg\" alt=\"bridge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56462\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/jorge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/jorge.jpg\" alt=\"jorge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56473\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After crossing the Golden Gate Bridge, we stopped at \u003ca href=\"http://cibosausalito.com/index.php\" target=\"_blank\">Cibo\u003c/a> in Sausalito for some caffeine (like I said, we love our coffee.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cibo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cibo.jpg\" alt=\"cibo\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56467\">\u003c/a>\u003c/p>\n\u003cp>Cibo's the home of \u003ca href=\"http://cibosausalito.tumblr.com/post/35578468173/we-love-division-of-labor-great-job\" target=\"_blank\">2girl Coffee\u003c/a>, which has some clever descriptions for their assortment of beans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/coffee.jpg\" alt=\"2girls coffee\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56468\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cappucino.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cappucino.jpg\" alt=\"cappucino\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56464\">\u003c/a>\u003c/p>\n\u003cp>After getting fueled up, we headed onwards to \"Paradise Loop,\" a scenic and popular route located just past Tiburon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chuey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chuey.jpg\" alt=\"chuey\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56466\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridget.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bridget.jpg\" alt=\"bridget\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56463\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay-3.jpg\" alt=\"bay 3\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56459\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pamela.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pamela.jpg\" alt=\"pamela\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56478\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/zoe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/zoe.jpg\" alt=\"group ride\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56487\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bay.jpg\" alt=\"bridge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56461\">\u003c/a>\u003c/p>\n\u003cp>Marin Brewing Company was packed to capacity as it was a beautiful Saturday afternoon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin.jpg\" alt=\"marin brewing company\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56476\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/marin-beer.jpg\" alt=\"marin brewing company\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56475\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/interior-marin-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/interior-marin-beer.jpg\" alt=\"interior marin brewing company\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56472\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bar.jpg\" alt=\"bar\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56457\">\u003c/a>\u003c/p>\n\u003cp>Just behind the bar, there's a window where you can see their selection of fresh beer currently stored on the premises.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9769.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9769.jpg\" alt=\"brewery\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56492\">\u003c/a>\u003c/p>\n\u003cp>They also serve up the usual array of bar food including burgers, sandwiches and wood-fired pizza.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kitchen.jpg\" alt=\"kitchen\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56474\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-burger.jpg\" alt=\"veggie burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56495\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sandwich.jpg\" alt=\"club sandwich\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56482\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/veggie-pizza.jpg\" alt=\"veggie pizza\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56486\">\u003c/a>\u003c/p>\n\u003cp>I ordered their Platypus Venom, a strong 10% ABV Imperial Stout (which I had to try since the platypus is my favorite animal) seasoned with star anise and blackstrap molasses. It's a pretty hefty brew that would go well with a dark chocolate dessert. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/platypus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/platypus.jpg\" alt=\"platypus beer\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56479\">\u003c/a>\u003c/p>\n\u003cp>After a leisurely lunch, most folks opted to take the ferry home afterwards from Larkspur. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/group-at-marin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/group-at-marin.jpg\" alt=\"group at marin\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56471\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/eat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/eat.jpg\" alt=\"eating 2\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56469\">\u003c/a>\u003c/p>\n\u003cp>But a small group of us slowly rolled back to SF -- after waiting for our beer buzzes to wear off - so we could spend more time in the warm winter sunshine. Bicycles + beer = bliss!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ride-home.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ride-home.jpg\" alt=\"ride home\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56481\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Marin Brewing Company\u003c/strong>\u003cbr>\nAddress: 1809 Larkspur Landing Circle \u003ca href=\"http://goo.gl/maps/FJ98i\" target=\"_blank\">map\u003c/a>\u003cbr>\nLarkspur, CA 94939\u003cbr>\nPh:(415) 461-4677\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/marinbrewingcompany?fref=ts\" target=\"_blank\">Marin Brewing Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MarinBrewingCo\" target=\"_blank\">@MarinBrewingCo\u003c/a>\u003c/p>\n\u003cp>\u003cem>Chuey is also participating in a free event at the Cervecería de MateVeza this upcoming Monday.\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>Cerveceria & Chuey Collaboration Benefiting the Glen Hay Falconer Foundation\u003c/strong>\u003cbr>\nFebruary 11\u003cbr>\n5:00pm – 9:00pm\u003cbr>\n\"Our good friend and prolific homebrewer Kachusha \"Chuey\" Munkanta came over to brew a Falconer's Flight hopped, yerba mate infused collaboration beer. We brewed only 20 gallons, so get it while you can! Proceeds of our collaboration will benefit the Glen Hay Falconer Foundation, a non-profit organization created to commemorate and celebrate the life, interests, and good works of a well-loved and leading Northwest brewer.\"\u003c/p>\n\u003cp>Address: \u003ca href=\"http://goo.gl/maps/KywQf\" target=\"_blank\">map\u003c/a>\u003cbr>\n\u003ca href=\"http://cerveceriasf.com/\" target=\"_blank\">Cervecería de MateVeza\u003c/a>\u003cbr>\n3801 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPh: (415) 273-9295\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Admission: Free\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Buy a Live Fish in Oakland Chinatown for a Traditional Chinese New Year's Feast",
"title": "Buy a Live Fish in Oakland Chinatown for a Traditional Chinese New Year's Feast",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m surrounded by a dozen huge tanks of handsome swimming fish, including red tilapia, black bass and silver carp at the E&F Market in Oakland Chinatown. My friend, Lisa Li, has graciously agreed to take me on an urban “fishing expedition” to buy a live fish that we will cook for lunch, in the Chinese tradition. Among the many choices of fresh and farmed varieties, she decides on a wild-caught rockfish and points the fishmonger to a tank labeled “gopher” fish. He deftly wields a hand-net and scoops up a lively, mottled brown fellow with spiky fins and bulging blue eyes. We see it wriggling for a moment before a discrete thwack on the other side of the counter dispatches it into a state ready to be cleaned and bagged. Lisa also chooses a farmed sea bass for us to compare the flavors.\u003c/p>\n\u003cfigure id=\"attachment_56371\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/weighing-fish1000b.jpg\" alt=\"Weighing Fish at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56371\">\u003cfigcaption class=\"wp-caption-text\">Weighing Fish at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56389\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/buying-fish10001.jpg\" alt=\"Buying Fish at E&F Market. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56389\">\u003cfigcaption class=\"wp-caption-text\">Buying Fish at E&F Market. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56386\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-fish10001.jpg\" alt=\"Lisa Li holding sea bass. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56386\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li holding sea bass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56363\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fishtank1000.jpg\" alt=\"Fish Tank at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56363\">\u003cfigcaption class=\"wp-caption-text\">Fish Tank at E&F Market in Oakland Chinatown \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56377\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fishnet600.jpg\" alt=\"Gopher fish in net at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56377\">\u003cfigcaption class=\"wp-caption-text\">Gopher fish in net at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/buyingfish1000a.jpg\" alt=\"Buying Gopher fish at E&F Market \" width=\"1000\" height=\"669\" class=\"size-full wp-image-56379\">\u003cfigcaption class=\"wp-caption-text\">Buying Gopher fish at E&F Market \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56395\" class=\"wp-caption aligncenter\" style=\"max-width: 3872px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/DSC0158.jpg\" alt=\"Lisa Li examines Gopher fish at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"3872\" height=\"2592\" class=\"size-full wp-image-56395\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li examines Gopher fish at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lisa, who grew up in Guangzhou, China, is a world-traveler who enjoys the cuisines of many cultures and together we’ve shared Moroccan tagines and Spanish tapas. She is also happy to expand my knowledge of Chinese cooking and take me along on this shopping trip she makes weekly. “In Chinese culture,” she tells me, “we like to get our protein as close to live as possible.” What could be fresher than a fish that was swimming around less than an hour before you eat it? And for the upcoming Chinese New Year’s Eve feast, a whole fish is the traditional last course. The word for fish \u003cem>yu\u003c/em> also signifies “abundance,” making simply dressed, steamed fish a symbolic and delicious way to end the meal.\u003c/p>\n\u003cp>Although Lisa frequents several Oakland Chinatown fish markets, she decides that this newish, spacious one would be best for me, since it has the biggest selection and its owners speak English.\u003c/p>\n\u003cfigure id=\"attachment_56397\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/finnie-anna-lisa1000.jpg\" alt=\"co-owner of E&F Market Finnie Fung, Anna Mindess, Lisa Li. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56397\">\u003cfigcaption class=\"wp-caption-text\">Co-owner of E&F Market Finnie Fung, Anna Mindess, Lisa Li. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/finniefung1000.jpg\" alt=\"Co-owner of E&F Market Finnie Fung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56399\">\u003cfigcaption class=\"wp-caption-text\">Co-owner of E&F Market Finnie Fung \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A petite woman in a fish-emblazoned sweatshirt greets us, adding that we are very lucky to live in California since we have so many local fish to choose from. The co-owner of E&F Market has an impossibly perfect name: Finnie Fung. She grew up with fish, helping her parents on weekends in their \u003ca href=\"http://www.yelp.com/biz/new-sang-chong-market-oakland\">New Sang Chong Market\u003c/a> a half block away. Finnie, age 31, and her husband bought this store, formerly called \u003ca href=\"http://www.yelp.com/biz/hung-wan-market-oakland\">Hung Wan Market\u003c/a>, from her parents and recently changed the name to “E&F” to reflect this new identity (as Eric and Finnie) and also to connect with the younger generation. \u003c/p>\n\u003cblockquote>\u003cp>“Many Americans [who don’t speak Chinese] are frustrated shopping at the older markets in Chinatown. They often think the shopkeepers are being rude,” explains Finnie. “They aren’t being rude on purpose. It’s just that they don’t speak English well. Here we can answer shoppers’ questions about which fish to buy and how to cook them.”\u003c/p>\u003c/blockquote>\n\u003cp>Meanwhile the orange-gloved fishmongers have quickly scaled, cleaned and bagged our two fish. And as we pay, Lisa picks up some other ingredients we’ll need: fresh scallions, ginger and cilantro.\u003c/p>\n\u003cfigure id=\"attachment_56407\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/oakland-chinatown-vegstand10001.jpg\" alt=\"Oakland Chinatown vegetable market. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56407\">\u003cfigcaption class=\"wp-caption-text\">Oakland Chinatown vegetable market \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56405\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pomelo-boy-chinatown-oakland1000.jpg\" alt=\"Pomelos in Oakland Chinatown\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56405\">\u003cfigcaption class=\"wp-caption-text\">Pomelos in Oakland Chinatown \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56408\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tangerine-tree1000.jpg\" alt=\"Tangerine tree at Oakland Chinatown Bazaar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56408\">\u003cfigcaption class=\"wp-caption-text\">Tangerine tree at Oakland Chinatown Bazaar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We chose the perfect day to stroll through Oakland Chinatown: the annual New Years Bazaar. As we walk back to the car, we thread our way through bustling streets, lined with piles of green-leafed tangerines, huge hanging pomelos, red and gold chrysanthemums and branches of plum blossoms (all symbolic of good fortune in the new year).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As children scamper by, happily holding brightly colored pinwheels, we join the shoppers examining rows of red and gold lanterns with fluttering tassels, sparkly strings of firecrackers, embroidered fish charms and strands of shiny gold money purses. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"56418,56417,56409,56416\"]\u003c/p>\n\u003cp>Back at Lisa’s house, her husband John helps us quickly shred the scallions as Lisa cuts the peeled ginger into large slices. The classic preparation for the fish is to steam it whole -- “to represent completeness,” Lisa explains. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003c/p>\n\u003cfigure id=\"attachment_56420\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/wholefish-steam1000.jpg\" alt=\"Steaming whole fish\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56420\">\u003cfigcaption class=\"wp-caption-text\">Steaming whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/slicewholefish1000.jpg\" alt=\"Lisa Li slices whole fish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56423\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li slices whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56422\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cutting-scallions600.jpg\" alt=\"John cuts up scallions for the whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56422\">\u003cfigcaption class=\"wp-caption-text\">John cuts up scallions for the whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56421\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-cilantro600.jpg\" alt=\"Lisa Li cleans cilantro for whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56421\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li cleans cilantro for whole fish\u003c/figcaption>\u003c/figure>\n\u003cp>She fills a large pan with water and steamer tray, places the whole fish on a plate atop a pair of chop sticks (“so that the fishy water will run off”), slits the back, so the thicker areas will cook and stuffs the fish with several coins of ginger. The fish will steam for 8 minutes over a high flame. Meanwhile, in another pan she pours some peanut oil and briefly sautés matchstick pieces of ginger and more scallions. When the fish are done, they are ringed with cilantro and topped with the gently sautéed ginger and scallions. Then she pours a generous amount of a special soy sauce for fish. “How much soy sauce are you pouring,” I ask? “Enough to puddle around the bottom of the dish,” she answers.\u003c/p>\n\u003cfigure id=\"attachment_56428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cooked-fish1000.jpg\" alt=\"Whole cooked fish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56428\">\u003cfigcaption class=\"wp-caption-text\">Whole cooked fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56427\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cookingscallions-wholefish600.jpg\" alt=\"Lisa Li cooks scallions for whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56427\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li cooks scallions for whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56430\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimlan600.jpg\" alt=\"Kim Lan Steam Fish Soy Sauce\" width=\"600\" height=\"896\" class=\"size-full wp-image-56430\">\u003cfigcaption class=\"wp-caption-text\">Kim Lan Steam Fish Soy Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56434\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-table600.jpg\" alt=\"Lisa Li in front of round table with Chinese New Year foods\" width=\"600\" height=\"896\" class=\"size-full wp-image-56434\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li in front of round table with Chinese New Year foods \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We move to a round dining table edged with a carved dragon and phoenix motif. As Lisa serves us the tender fish, she explains that at New Years Eve dinner, the head of the fish is always pointed towards the oldest or most honored guest. She scoops up more flesh from the bony skeleton, to refill our plates. John, presents her with the cheek, a prized morsel, and tells me the Chinese cultural belief that you never flip the fish over to get to the other side, because if you do, somewhere, a fisherman’s boat will capsize. With two spoons, he deftly extracts the meat from the underside of the fish. Lisa also likes to eat the fish eyes, which she admits have a “different texture.” She remembers her mom telling her that eating the eyes would improve her sight. “Maybe it’s just that in Chinese culture, nothing should be wasted,” she says. “People who don’t eat the head and tail can boil them with the bones and make a nice broth.” We all agree that the wild caught gopher has a more delicate taste, but the texture of the bass is creamier.\u003c/p>\n\u003cp>Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year's Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\u003c/p>\n\u003cfigure id=\"attachment_56429\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-cooked1000.jpg\" alt=\"Piece of cooked whole fish\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56429\">\u003cfigcaption class=\"wp-caption-text\">Piece of cooked whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/e-and-f-market-oakland\" target=\"_blank\">E&F Market\u003c/a>\u003cbr>\n333 8th Street, Oakland\u003cbr>\n(510) 465-1668\u003c/p>\n\n",
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"excerpt": "Lisa Li shows us where to buy live fish in Oakland's Chinatown to prepare a traditional Chinese New Year feast. ",
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"description": "Lisa Li shows us where to buy live fish in Oakland's Chinatown to prepare a traditional Chinese New Year feast. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m surrounded by a dozen huge tanks of handsome swimming fish, including red tilapia, black bass and silver carp at the E&F Market in Oakland Chinatown. My friend, Lisa Li, has graciously agreed to take me on an urban “fishing expedition” to buy a live fish that we will cook for lunch, in the Chinese tradition. Among the many choices of fresh and farmed varieties, she decides on a wild-caught rockfish and points the fishmonger to a tank labeled “gopher” fish. He deftly wields a hand-net and scoops up a lively, mottled brown fellow with spiky fins and bulging blue eyes. We see it wriggling for a moment before a discrete thwack on the other side of the counter dispatches it into a state ready to be cleaned and bagged. Lisa also chooses a farmed sea bass for us to compare the flavors.\u003c/p>\n\u003cfigure id=\"attachment_56371\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/weighing-fish1000b.jpg\" alt=\"Weighing Fish at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56371\">\u003cfigcaption class=\"wp-caption-text\">Weighing Fish at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56389\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/buying-fish10001.jpg\" alt=\"Buying Fish at E&F Market. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56389\">\u003cfigcaption class=\"wp-caption-text\">Buying Fish at E&F Market. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56386\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-fish10001.jpg\" alt=\"Lisa Li holding sea bass. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56386\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li holding sea bass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56363\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fishtank1000.jpg\" alt=\"Fish Tank at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56363\">\u003cfigcaption class=\"wp-caption-text\">Fish Tank at E&F Market in Oakland Chinatown \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56377\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fishnet600.jpg\" alt=\"Gopher fish in net at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56377\">\u003cfigcaption class=\"wp-caption-text\">Gopher fish in net at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/buyingfish1000a.jpg\" alt=\"Buying Gopher fish at E&F Market \" width=\"1000\" height=\"669\" class=\"size-full wp-image-56379\">\u003cfigcaption class=\"wp-caption-text\">Buying Gopher fish at E&F Market \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56395\" class=\"wp-caption aligncenter\" style=\"max-width: 3872px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/DSC0158.jpg\" alt=\"Lisa Li examines Gopher fish at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"3872\" height=\"2592\" class=\"size-full wp-image-56395\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li examines Gopher fish at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lisa, who grew up in Guangzhou, China, is a world-traveler who enjoys the cuisines of many cultures and together we’ve shared Moroccan tagines and Spanish tapas. She is also happy to expand my knowledge of Chinese cooking and take me along on this shopping trip she makes weekly. “In Chinese culture,” she tells me, “we like to get our protein as close to live as possible.” What could be fresher than a fish that was swimming around less than an hour before you eat it? And for the upcoming Chinese New Year’s Eve feast, a whole fish is the traditional last course. The word for fish \u003cem>yu\u003c/em> also signifies “abundance,” making simply dressed, steamed fish a symbolic and delicious way to end the meal.\u003c/p>\n\u003cp>Although Lisa frequents several Oakland Chinatown fish markets, she decides that this newish, spacious one would be best for me, since it has the biggest selection and its owners speak English.\u003c/p>\n\u003cfigure id=\"attachment_56397\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/finnie-anna-lisa1000.jpg\" alt=\"co-owner of E&F Market Finnie Fung, Anna Mindess, Lisa Li. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56397\">\u003cfigcaption class=\"wp-caption-text\">Co-owner of E&F Market Finnie Fung, Anna Mindess, Lisa Li. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/finniefung1000.jpg\" alt=\"Co-owner of E&F Market Finnie Fung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56399\">\u003cfigcaption class=\"wp-caption-text\">Co-owner of E&F Market Finnie Fung \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A petite woman in a fish-emblazoned sweatshirt greets us, adding that we are very lucky to live in California since we have so many local fish to choose from. The co-owner of E&F Market has an impossibly perfect name: Finnie Fung. She grew up with fish, helping her parents on weekends in their \u003ca href=\"http://www.yelp.com/biz/new-sang-chong-market-oakland\">New Sang Chong Market\u003c/a> a half block away. Finnie, age 31, and her husband bought this store, formerly called \u003ca href=\"http://www.yelp.com/biz/hung-wan-market-oakland\">Hung Wan Market\u003c/a>, from her parents and recently changed the name to “E&F” to reflect this new identity (as Eric and Finnie) and also to connect with the younger generation. \u003c/p>\n\u003cblockquote>\u003cp>“Many Americans [who don’t speak Chinese] are frustrated shopping at the older markets in Chinatown. They often think the shopkeepers are being rude,” explains Finnie. “They aren’t being rude on purpose. It’s just that they don’t speak English well. Here we can answer shoppers’ questions about which fish to buy and how to cook them.”\u003c/p>\u003c/blockquote>\n\u003cp>Meanwhile the orange-gloved fishmongers have quickly scaled, cleaned and bagged our two fish. And as we pay, Lisa picks up some other ingredients we’ll need: fresh scallions, ginger and cilantro.\u003c/p>\n\u003cfigure id=\"attachment_56407\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/oakland-chinatown-vegstand10001.jpg\" alt=\"Oakland Chinatown vegetable market. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56407\">\u003cfigcaption class=\"wp-caption-text\">Oakland Chinatown vegetable market \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56405\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pomelo-boy-chinatown-oakland1000.jpg\" alt=\"Pomelos in Oakland Chinatown\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56405\">\u003cfigcaption class=\"wp-caption-text\">Pomelos in Oakland Chinatown \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56408\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tangerine-tree1000.jpg\" alt=\"Tangerine tree at Oakland Chinatown Bazaar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56408\">\u003cfigcaption class=\"wp-caption-text\">Tangerine tree at Oakland Chinatown Bazaar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We chose the perfect day to stroll through Oakland Chinatown: the annual New Years Bazaar. As we walk back to the car, we thread our way through bustling streets, lined with piles of green-leafed tangerines, huge hanging pomelos, red and gold chrysanthemums and branches of plum blossoms (all symbolic of good fortune in the new year).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As children scamper by, happily holding brightly colored pinwheels, we join the shoppers examining rows of red and gold lanterns with fluttering tassels, sparkly strings of firecrackers, embroidered fish charms and strands of shiny gold money purses. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back at Lisa’s house, her husband John helps us quickly shred the scallions as Lisa cuts the peeled ginger into large slices. The classic preparation for the fish is to steam it whole -- “to represent completeness,” Lisa explains. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003c/p>\n\u003cfigure id=\"attachment_56420\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/wholefish-steam1000.jpg\" alt=\"Steaming whole fish\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56420\">\u003cfigcaption class=\"wp-caption-text\">Steaming whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/slicewholefish1000.jpg\" alt=\"Lisa Li slices whole fish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56423\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li slices whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56422\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cutting-scallions600.jpg\" alt=\"John cuts up scallions for the whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56422\">\u003cfigcaption class=\"wp-caption-text\">John cuts up scallions for the whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56421\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-cilantro600.jpg\" alt=\"Lisa Li cleans cilantro for whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56421\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li cleans cilantro for whole fish\u003c/figcaption>\u003c/figure>\n\u003cp>She fills a large pan with water and steamer tray, places the whole fish on a plate atop a pair of chop sticks (“so that the fishy water will run off”), slits the back, so the thicker areas will cook and stuffs the fish with several coins of ginger. The fish will steam for 8 minutes over a high flame. Meanwhile, in another pan she pours some peanut oil and briefly sautés matchstick pieces of ginger and more scallions. When the fish are done, they are ringed with cilantro and topped with the gently sautéed ginger and scallions. Then she pours a generous amount of a special soy sauce for fish. “How much soy sauce are you pouring,” I ask? “Enough to puddle around the bottom of the dish,” she answers.\u003c/p>\n\u003cfigure id=\"attachment_56428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cooked-fish1000.jpg\" alt=\"Whole cooked fish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56428\">\u003cfigcaption class=\"wp-caption-text\">Whole cooked fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56427\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cookingscallions-wholefish600.jpg\" alt=\"Lisa Li cooks scallions for whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56427\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li cooks scallions for whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56430\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimlan600.jpg\" alt=\"Kim Lan Steam Fish Soy Sauce\" width=\"600\" height=\"896\" class=\"size-full wp-image-56430\">\u003cfigcaption class=\"wp-caption-text\">Kim Lan Steam Fish Soy Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56434\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-table600.jpg\" alt=\"Lisa Li in front of round table with Chinese New Year foods\" width=\"600\" height=\"896\" class=\"size-full wp-image-56434\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li in front of round table with Chinese New Year foods \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We move to a round dining table edged with a carved dragon and phoenix motif. As Lisa serves us the tender fish, she explains that at New Years Eve dinner, the head of the fish is always pointed towards the oldest or most honored guest. She scoops up more flesh from the bony skeleton, to refill our plates. John, presents her with the cheek, a prized morsel, and tells me the Chinese cultural belief that you never flip the fish over to get to the other side, because if you do, somewhere, a fisherman’s boat will capsize. With two spoons, he deftly extracts the meat from the underside of the fish. Lisa also likes to eat the fish eyes, which she admits have a “different texture.” She remembers her mom telling her that eating the eyes would improve her sight. “Maybe it’s just that in Chinese culture, nothing should be wasted,” she says. “People who don’t eat the head and tail can boil them with the bones and make a nice broth.” We all agree that the wild caught gopher has a more delicate taste, but the texture of the bass is creamier.\u003c/p>\n\u003cp>Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year's Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\u003c/p>\n\u003cfigure id=\"attachment_56429\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-cooked1000.jpg\" alt=\"Piece of cooked whole fish\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56429\">\u003cfigcaption class=\"wp-caption-text\">Piece of cooked whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/e-and-f-market-oakland\" target=\"_blank\">E&F Market\u003c/a>\u003cbr>\n333 8th Street, Oakland\u003cbr>\n(510) 465-1668\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gooey Valentine's Day Baked S'mores",
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"content": "\u003cp>Valentine's Day is next week and while a box of chocolates and flowers might earn you some points, you'll definitely score by making something homemade. And you don't even have to create something overly complicated. It's the thought that counts... So, here is a heartfelt and handmade recipe for Gooey Baked S'mores. \u003c/p>\n\u003cp>Plop a heart-shaped marshmallow on top of some chocolate and a graham cracker, light it on fire and you are set! It is that easy. And that tasty!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9843.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9843.jpg\" alt=\"Gooey Valentine's Day Baked S'mores\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56278\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 graham crackers, broken in half\u003c/li>\n\u003cli>1 milk chocolate bar, broken into chunks\u003c/li>\n\u003cli>6 \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/07/old-fashioned-marshmallows/\" title=\"Old-Fashioned Marshmallows\">homemade marshmallow hearts\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. What is a Valentine's Day recipe without heart-shaped things? So, we are going to use heart-shaped marshmallows. Using a heart-shaped cookie cutter, cut a marshmallow cake into tiny little hearts. See \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/07/old-fashioned-marshmallows/\" title=\"Old-Fashioned Marshmallows\">my recipe for old-fashioned marshmallows\u003c/a> to learn how to make that cake.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9725.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9725.jpg\" alt=\"Heart-Shaped Marshmallows\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56282\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Now line a baking sheet with parchment paper and place the graham crackers on it, evenly spaced.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9776.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9776.jpg\" alt=\"Graham Crackers\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56281\">\u003c/a>\u003c/p>\n\u003cp>3. Place a chunk of chocolate on top of each graham cracker, sneaking a few nibbles for yourself, of course. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9811.jpg\" alt=\"Chocolate\" width=\"1000\" height=\"742\" class=\"alignnone size-full wp-image-56280\">\u003c/a>\u003c/p>\n\u003cp>4. Place the baking sheet in the broiler for about 60 seconds, making sure not to burn the crackers like I did. Oops! You want the chocolate to be melted enough that it is warm and gooey but not dripping all over the place.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9826.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9826.jpg\" alt=\"Making S'mores\" width=\"1000\" height=\"756\" class=\"alignnone size-full wp-image-56279\">\u003c/a>\u003c/p>\n\u003cp>5. Remove the baking sheet and place a marshmallow atop each s'mores-to-be, pushing it gently into the gooey chocolate.\u003c/p>\n\u003cp>6. Using a cooking torch, brûlée each marshmallow until it is nice and toasty. Seriously, I don't think there is a better smell than toasting marshmallows. It's intoxicating!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9892.jpg\" alt=\"Gooey Valentine's Day Baked S'mores\" width=\"910\" height=\"1000\" class=\"alignnone size-full wp-image-56276\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9845.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9845.jpg\" alt=\"Gooey Valentine's Day Baked S'mores\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56277\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Valentine's Day is next week and while a box of chocolates and flowers might earn you some points, you'll definitely score by making something homemade. And you don't even have to create something overly complicated. It's the thought that counts... So, here is a heartfelt and handmade recipe for Gooey Baked S'mores. \u003c/p>\n\u003cp>Plop a heart-shaped marshmallow on top of some chocolate and a graham cracker, light it on fire and you are set! It is that easy. And that tasty!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9843.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9843.jpg\" alt=\"Gooey Valentine's Day Baked S'mores\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56278\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 graham crackers, broken in half\u003c/li>\n\u003cli>1 milk chocolate bar, broken into chunks\u003c/li>\n\u003cli>6 \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/07/old-fashioned-marshmallows/\" title=\"Old-Fashioned Marshmallows\">homemade marshmallow hearts\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. What is a Valentine's Day recipe without heart-shaped things? So, we are going to use heart-shaped marshmallows. Using a heart-shaped cookie cutter, cut a marshmallow cake into tiny little hearts. See \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/07/old-fashioned-marshmallows/\" title=\"Old-Fashioned Marshmallows\">my recipe for old-fashioned marshmallows\u003c/a> to learn how to make that cake.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9725.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9725.jpg\" alt=\"Heart-Shaped Marshmallows\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56282\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Now line a baking sheet with parchment paper and place the graham crackers on it, evenly spaced.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9776.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9776.jpg\" alt=\"Graham Crackers\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56281\">\u003c/a>\u003c/p>\n\u003cp>3. Place a chunk of chocolate on top of each graham cracker, sneaking a few nibbles for yourself, of course. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9811.jpg\" alt=\"Chocolate\" width=\"1000\" height=\"742\" class=\"alignnone size-full wp-image-56280\">\u003c/a>\u003c/p>\n\u003cp>4. Place the baking sheet in the broiler for about 60 seconds, making sure not to burn the crackers like I did. Oops! You want the chocolate to be melted enough that it is warm and gooey but not dripping all over the place.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9826.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9826.jpg\" alt=\"Making S'mores\" width=\"1000\" height=\"756\" class=\"alignnone size-full wp-image-56279\">\u003c/a>\u003c/p>\n\u003cp>5. Remove the baking sheet and place a marshmallow atop each s'mores-to-be, pushing it gently into the gooey chocolate.\u003c/p>\n\u003cp>6. Using a cooking torch, brûlée each marshmallow until it is nice and toasty. Seriously, I don't think there is a better smell than toasting marshmallows. It's intoxicating!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9892.jpg\" alt=\"Gooey Valentine's Day Baked S'mores\" width=\"910\" height=\"1000\" class=\"alignnone size-full wp-image-56276\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9845.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9845.jpg\" alt=\"Gooey Valentine's Day Baked S'mores\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56277\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coastal Italian Fare Comes to Jack London Square with Lungomare",
"title": "Coastal Italian Fare Comes to Jack London Square with Lungomare",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\" alt=\"lungomare exterior\" width=\"314\" height=\"560\" class=\"alignleft size-full wp-image-56229\">\u003c/a>\u003c/p>\n\u003cp>I've \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">said before\u003c/a> that \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a> is one of my all-time favorite restaurants in Oakland -- especially when I don't want to stray too far from home to get a savory cheeseburger or a cast iron skillet brimming with mac-and-cheese. So when I heard that one of the co-owners, Chris Pastena, was branching out to open \u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a> in Jack London Square (along with partners Tom Henderson and Temoor Noor of Oakland's \u003ca href=\"http://www.grandtavern.net/\" target=\"_blank\">Grand Tavern\u003c/a>), I couldn't wait to book a reservation. \u003c/p>\n\u003cp>Lungomare means “waterfront” or “promenade” in Italian, and the restaurant occupies the former space of Miss Pearl's Jam House & Lounge. Bay Area Bites editor Wendy Goodfriend and I stopped by yesterday evening for their opening night dinner service.\u003c/p>\n\u003cp>Via email, Pastena said the inspiration behind his new venture was a trip he took to Italy two years prior. He journeyed along the coast and felt that the climates and food were similar to the Bay Area and thus could source comparable ingredients locally. \u003c/p>\n\u003cp>The spacious 120-seat restaurant -- with an additional 80 seats in the outdoor patio -- is adjacent to the Waterfront Hotel. While its newly renovated interior has removed all traces of its Caribbean predecessor, it now has the generic, rather bland ambiance that one would expect to find in a hotel restaurant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\" alt=\"dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56221\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\" alt=\"patio\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56231\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56219\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\" alt=\"lounge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56228\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\" alt=\"bar\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56217\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56220\">\u003c/a>\u003c/p>\n\u003cp>It's quite a different feel from the rustic, intimate atmosphere of Chop Bar, but Pastena is hoping to cater to both locals and tourists with this spot. \"I enjoy Jack London Square as a business owner and resident and feel that the more we can expose people to this great area the better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\" alt=\"italian 75 cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56225\">\u003c/a>\u003c/p>\n\u003cp>I kicked things off with the cocktail \"Italian 75,\" devised by bar manager Paul Christensen formerly of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a>: Col di Rocca prosecco, \u003ca href=\"http://en.wikipedia.org/wiki/Cocchi_Americano\" target=\"_blank\">Cocchi Americano\u003c/a>, lemoncello and kumquat bitters ($9). It was a rather unmemorable cocktail that was neither sweet nor dry and tasted only faintly of the lemoncello. \u003c/p>\n\u003cp>Housemade fountain sodas, spirits, wines from Italy, Portugal and Argentina as well as an assortment of international beers round out the restaurant's liquid offerings -- including special custom beers made by the neighboring \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>Chef Craig DiFonzo, previously of the now-shuttered Cantinetto Piero, researched Italian cooking techniques and has filled the menu with dishes that evoke Tuscany and Liguria: handmade pasta, seafood and shellfish, cured meats and wood-fired pizzas. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\" alt=\"fish station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56222\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\" alt=\"pizza station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56233\">\u003c/a>\u003c/p>\n\u003cp>The fluke crudo accompanied with grapefruit and mint ($8) was by far the most flavorful course we sampled over the course of our meal. Dressed in a rich, fruity olive oil and a sprinkling of sea salt, the simple dish shone on the merits of its tasty ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\" alt=\"fluke crudo\" width=\"560\" height=\"359\" class=\"alignleft size-full wp-image-56223\">\u003c/a>\u003c/p>\n\u003cp>The mussels with chickpeas and Tuscan kale served in a tomato broth seasoned with Calabrian chili, however, lacked the freshness of our appetizer ($11). The chickpeas were undercooked and didn't pair well with the shellfish; we left most of them behind in the bowl as we made our way through the mussels. We weren't tempted to sop up the broth with the buttered toast, which is usually one of the highlights of ordering this dish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\" alt=\"mussels\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-56230\">\u003c/a>\u003c/p>\n\u003cp>The lamb meatball pizza with sweet peppers, Calabrian chili, fresh mozzarella and goat cheese (which was omitted from the description on the menu) was far too salty, but the light and airy crust was cooked to perfection ($14). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\" alt=\"lamb sausage pizza\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56234\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\" alt=\"lamb sausage pizza slice\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56232\">\u003c/a>\u003c/p>\n\u003cp>I moved onto my next drink, the \"Italian Job,\" mixed with Rittenhouse rye, \u003ca href=\"http://www.nocino.com/nocino.shtml\" target=\"_blank\">Christina Nocino\u003c/a>, coffee \u003ca href=\"http://en.wikipedia.org/wiki/Falernum\" target=\"_blank\">falernum\u003c/a> and chocolate bitters ($11). It was the complete opposite of my first cocktail; heavy on the rye, I couldn't discern between the different notes of walnut, chocolate and coffee -- it was a muddled and overpowering drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\" alt=\"italian job cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56226\">\u003c/a>\u003c/p>\n\u003cp>A pillowy-soft gnocchi, surrounded by a rich pork cheek ragu, golden raisins and pine nuts was a bit pricey ($16) for the size of the serving but was buttery and delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\" alt=\"pork ragu gnocchi\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56224\">\u003c/a>\u003c/p>\n\u003cp>The big disappointment of the night was our main entree, the Berkshire porchetta with caramelized sunchokes, farro and chard ($22). I consider \u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti's juicy version with an abundance of crispy skin\u003c/a> to be the gold standard of locally-produced porchetta. Lungomare's version was slightly dry, uniform in taste and texture and underwhelming in flavor. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\" alt=\"porchetta\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56235\">\u003c/a>\u003c/p>\n\u003cp>The dessert selection was a typical array of Italian confections -- cheesecake, apple tart or panna cotta -- so we chose the chocolate mousse-like budino with salted caramel and sea salt ($8). It was perfectly adequate, though certainly not a stellar conclusion to our meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\" alt=\"dessert\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56218\">\u003c/a>\u003c/p>\n\u003cp>Throughout the evening, the smooth sounds of Dean Martin crooned from the overhead speakers. We were expecting a live performance from \u003ca href=\"http://www.karynpaige.com/\" target=\"_blank\">Karyn Paige\u003c/a> and the Scoundrels, but they were nowhere to be seen; perhaps they'll make an appearance during the remainder of the opening weekend festivities. \u003c/p>\n\u003cp>While our first impressions of Lungomare are that the food -- as well as the service, which alternated between attentive and spotty -- will continue to evolve over time as they find the flow of their new locale. I hope it eventually equals the steadfast charm of Chop Bar and becomes a mainstay of the Jack London Square culinary scene. \u003c/p>\n\u003cp>And Lungomare is only the first of several projects on Pastena's plate; two other places are in the works in the next two years: Tribune Tavern will open in the ground floor of the Tribune Tower this spring, and he plans to open a fine-dining Mexican restaurant in the Uptown neighborhood in 2014. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/G3iPY\" target=\"_blank\">Map\u003c/a>\u003cbr>\nOne Broadway\u003cbr>\nOakland,CA\u003cbr>\nPh: 510-444‐7171\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lungomare Grand Opening Weekend Schedule\u003c/em>\u003c/p>\n\u003cp>Friday, February 8: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSaturday, February 9: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSunday, February 10: dinner, 5:30–10:00 PM\u003c/p>\n\u003cp>\u003cem>Reservations are recommended and can be made online, as the restaurant will have limited seating for the opening weekend.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Regular hours begin Monday, Feb. 11, serving breakfast (in the cafe), lunch and dinner seven days a week. \u003c/em>\u003c/p>\n\u003cp>Monday-‐Thursday:\u003cbr>\nLunch 11am-‐3pm; Mid-Day 3pm-‐5:30pm; Dinner 5:30pm-‐10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003cbr>\nFriday: same hours, dinner until 11pm\u003cbr>\nSaturday & Sunday: Brunch 8am-‐3pm; Mid-‐Day 3pm-‐5:30pm\u003cbr>\nSaturday dinner 5:30pm-‐11pm; Sunday dinner: 5:30pm-‐10pm\u003c/p>\n\u003cp>Cafe Hours:\u003cbr>\nMonday-‐Friday, 7am-‐2pm;\u003cbr>\nSaturday & Sunday, 8am-‐3pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Lungomare/487570204611097\">Lungomare\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/LungomareOakJLS\">@LungomareOakJLS\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "55625 http://blogs.kqed.org/bayareabites/?p=55625",
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"excerpt": "A first impression of Lungomare, Jack London Square's new Italian-inspired restaurant from Chop Bar's Chris Pastena.",
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"description": "A first impression of Lungomare, Jack London Square's new Italian-inspired restaurant from Chop Bar's Chris Pastena.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lungomare-ext.jpg\" alt=\"lungomare exterior\" width=\"314\" height=\"560\" class=\"alignleft size-full wp-image-56229\">\u003c/a>\u003c/p>\n\u003cp>I've \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">said before\u003c/a> that \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a> is one of my all-time favorite restaurants in Oakland -- especially when I don't want to stray too far from home to get a savory cheeseburger or a cast iron skillet brimming with mac-and-cheese. So when I heard that one of the co-owners, Chris Pastena, was branching out to open \u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a> in Jack London Square (along with partners Tom Henderson and Temoor Noor of Oakland's \u003ca href=\"http://www.grandtavern.net/\" target=\"_blank\">Grand Tavern\u003c/a>), I couldn't wait to book a reservation. \u003c/p>\n\u003cp>Lungomare means “waterfront” or “promenade” in Italian, and the restaurant occupies the former space of Miss Pearl's Jam House & Lounge. Bay Area Bites editor Wendy Goodfriend and I stopped by yesterday evening for their opening night dinner service.\u003c/p>\n\u003cp>Via email, Pastena said the inspiration behind his new venture was a trip he took to Italy two years prior. He journeyed along the coast and felt that the climates and food were similar to the Bay Area and thus could source comparable ingredients locally. \u003c/p>\n\u003cp>The spacious 120-seat restaurant -- with an additional 80 seats in the outdoor patio -- is adjacent to the Waterfront Hotel. While its newly renovated interior has removed all traces of its Caribbean predecessor, it now has the generic, rather bland ambiance that one would expect to find in a hotel restaurant. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room.jpg\" alt=\"dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56221\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/patio.jpg\" alt=\"patio\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56231\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-2.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56219\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/lounge.jpg\" alt=\"lounge\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56228\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bar.jpg\" alt=\"bar\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56217\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dining-room-3.jpg\" alt=\"lungomare dining room\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56220\">\u003c/a>\u003c/p>\n\u003cp>It's quite a different feel from the rustic, intimate atmosphere of Chop Bar, but Pastena is hoping to cater to both locals and tourists with this spot. \"I enjoy Jack London Square as a business owner and resident and feel that the more we can expose people to this great area the better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-75-cocktail.jpg\" alt=\"italian 75 cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56225\">\u003c/a>\u003c/p>\n\u003cp>I kicked things off with the cocktail \"Italian 75,\" devised by bar manager Paul Christensen formerly of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a>: Col di Rocca prosecco, \u003ca href=\"http://en.wikipedia.org/wiki/Cocchi_Americano\" target=\"_blank\">Cocchi Americano\u003c/a>, lemoncello and kumquat bitters ($9). It was a rather unmemorable cocktail that was neither sweet nor dry and tasted only faintly of the lemoncello. \u003c/p>\n\u003cp>Housemade fountain sodas, spirits, wines from Italy, Portugal and Argentina as well as an assortment of international beers round out the restaurant's liquid offerings -- including special custom beers made by the neighboring \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>Chef Craig DiFonzo, previously of the now-shuttered Cantinetto Piero, researched Italian cooking techniques and has filled the menu with dishes that evoke Tuscany and Liguria: handmade pasta, seafood and shellfish, cured meats and wood-fired pizzas. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-station.jpg\" alt=\"fish station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56222\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-station.jpg\" alt=\"pizza station\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56233\">\u003c/a>\u003c/p>\n\u003cp>The fluke crudo accompanied with grapefruit and mint ($8) was by far the most flavorful course we sampled over the course of our meal. Dressed in a rich, fruity olive oil and a sprinkling of sea salt, the simple dish shone on the merits of its tasty ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fluke-crudo.jpg\" alt=\"fluke crudo\" width=\"560\" height=\"359\" class=\"alignleft size-full wp-image-56223\">\u003c/a>\u003c/p>\n\u003cp>The mussels with chickpeas and Tuscan kale served in a tomato broth seasoned with Calabrian chili, however, lacked the freshness of our appetizer ($11). The chickpeas were undercooked and didn't pair well with the shellfish; we left most of them behind in the bowl as we made our way through the mussels. We weren't tempted to sop up the broth with the buttered toast, which is usually one of the highlights of ordering this dish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mussels.jpg\" alt=\"mussels\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-56230\">\u003c/a>\u003c/p>\n\u003cp>The lamb meatball pizza with sweet peppers, Calabrian chili, fresh mozzarella and goat cheese (which was omitted from the description on the menu) was far too salty, but the light and airy crust was cooked to perfection ($14). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza.jpg\" alt=\"lamb sausage pizza\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56234\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pizza-slice.jpg\" alt=\"lamb sausage pizza slice\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56232\">\u003c/a>\u003c/p>\n\u003cp>I moved onto my next drink, the \"Italian Job,\" mixed with Rittenhouse rye, \u003ca href=\"http://www.nocino.com/nocino.shtml\" target=\"_blank\">Christina Nocino\u003c/a>, coffee \u003ca href=\"http://en.wikipedia.org/wiki/Falernum\" target=\"_blank\">falernum\u003c/a> and chocolate bitters ($11). It was the complete opposite of my first cocktail; heavy on the rye, I couldn't discern between the different notes of walnut, chocolate and coffee -- it was a muddled and overpowering drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/italian-job.jpg\" alt=\"italian job cocktail\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56226\">\u003c/a>\u003c/p>\n\u003cp>A pillowy-soft gnocchi, surrounded by a rich pork cheek ragu, golden raisins and pine nuts was a bit pricey ($16) for the size of the serving but was buttery and delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gnocchi.jpg\" alt=\"pork ragu gnocchi\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56224\">\u003c/a>\u003c/p>\n\u003cp>The big disappointment of the night was our main entree, the Berkshire porchetta with caramelized sunchokes, farro and chard ($22). I consider \u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti's juicy version with an abundance of crispy skin\u003c/a> to be the gold standard of locally-produced porchetta. Lungomare's version was slightly dry, uniform in taste and texture and underwhelming in flavor. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/porchetta.jpg\" alt=\"porchetta\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56235\">\u003c/a>\u003c/p>\n\u003cp>The dessert selection was a typical array of Italian confections -- cheesecake, apple tart or panna cotta -- so we chose the chocolate mousse-like budino with salted caramel and sea salt ($8). It was perfectly adequate, though certainly not a stellar conclusion to our meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dessert.jpg\" alt=\"dessert\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-56218\">\u003c/a>\u003c/p>\n\u003cp>Throughout the evening, the smooth sounds of Dean Martin crooned from the overhead speakers. We were expecting a live performance from \u003ca href=\"http://www.karynpaige.com/\" target=\"_blank\">Karyn Paige\u003c/a> and the Scoundrels, but they were nowhere to be seen; perhaps they'll make an appearance during the remainder of the opening weekend festivities. \u003c/p>\n\u003cp>While our first impressions of Lungomare are that the food -- as well as the service, which alternated between attentive and spotty -- will continue to evolve over time as they find the flow of their new locale. I hope it eventually equals the steadfast charm of Chop Bar and becomes a mainstay of the Jack London Square culinary scene. \u003c/p>\n\u003cp>And Lungomare is only the first of several projects on Pastena's plate; two other places are in the works in the next two years: Tribune Tavern will open in the ground floor of the Tribune Tower this spring, and he plans to open a fine-dining Mexican restaurant in the Uptown neighborhood in 2014. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/G3iPY\" target=\"_blank\">Map\u003c/a>\u003cbr>\nOne Broadway\u003cbr>\nOakland,CA\u003cbr>\nPh: 510-444‐7171\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Lungomare Grand Opening Weekend Schedule\u003c/em>\u003c/p>\n\u003cp>Friday, February 8: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSaturday, February 9: dinner, 5:30–11:00 PM; lounge 5:30PM–1:30AM\u003cbr>\nSunday, February 10: dinner, 5:30–10:00 PM\u003c/p>\n\u003cp>\u003cem>Reservations are recommended and can be made online, as the restaurant will have limited seating for the opening weekend.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Regular hours begin Monday, Feb. 11, serving breakfast (in the cafe), lunch and dinner seven days a week. \u003c/em>\u003c/p>\n\u003cp>Monday-‐Thursday:\u003cbr>\nLunch 11am-‐3pm; Mid-Day 3pm-‐5:30pm; Dinner 5:30pm-‐10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003cbr>\nFriday: same hours, dinner until 11pm\u003cbr>\nSaturday & Sunday: Brunch 8am-‐3pm; Mid-‐Day 3pm-‐5:30pm\u003cbr>\nSaturday dinner 5:30pm-‐11pm; Sunday dinner: 5:30pm-‐10pm\u003c/p>\n\u003cp>Cafe Hours:\u003cbr>\nMonday-‐Friday, 7am-‐2pm;\u003cbr>\nSaturday & Sunday, 8am-‐3pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Lungomare/487570204611097\">Lungomare\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/LungomareOakJLS\">@LungomareOakJLS\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Old-Fashioned Marshmallows",
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"content": "\u003cp>I admit, I feel a bit hypocritical eating marshmallows, which is why I don't do it very often. This conflict is rooted in not having eaten meat in 20-plus years. And while I do identify as vegetarian, marshmallows--unlike myself--are not. Conventional marshmallows have gelatin in them, a substance made from boiled animal bones. \u003c/p>\n\u003cp>That said, I am not sure the vegan or vegetarian ones are much better for me (or you). They are pumped full of things I cannot pronounce and to me, that is just as bad. So here you go...old-fashioned marshmallows.\u003c/p>\n\u003cp>And let me just add this, I toasted one of these babies with a cooking torch and OH MY GOD, there is nothing better than a fresh marshmallow toasted--to die for! Oh, and stay on the look out, this recipe is the beginning. I will be using these marshmallows for my Valentine's Day recipe which is coming out tomorrow. It's dripping with warm chocolate and oozing with gooey marshmallow. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9673.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9673.jpg\" alt=\"Old Fashioned Marshmallows\" width=\"1000\" height=\"896\" class=\"alignnone size-full wp-image-56207\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>2 tablespoons gelatin (2 envelopes Knox)\u003c/li>\n\u003cli>1 cup cold water, divided\u003c/li>\n\u003cli>2 cups granulated sugar\u003c/li>\n\u003cli>1/2 cup powdered sugar\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. In a small bowl, combine the gelatin and half of the water. This part is pretty disgusting. The powdered gelatin gels rather quickly and you are left with this transparent, yet yellowish, substance that doesn't move. It doesn't even jiggle. Seriously, the smartest thing Jell-O ever did was having people skip this step. It would've taken a lot more than \u003ca href=\"http://www.youtube.com/watch?v=MHpUMCrnUNE\">Bill Cosby\u003c/a> to sell this stuff if they hadn't.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Take a cookie sheet or cutting board and cover it with a thin layer of the powdered sugar. I might add that there is really no better way to dirty a clean kitchen than making marshmallows. Seriously! Powdered sugar and gooey marshmallow cream get everywhere. And just when you think you've cleaned it all up, it pops up like a week later.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0134.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0134.jpg\" alt=\"Granulated Sugar\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56172\">\u003c/a>\u003c/p>\n\u003cp>3. In a medium sauce pan, combine the granulated sugar and the remaining water and cook it over a medium heat until the sugar is fully dissolved.\u003c/p>\n\u003cp>4. Add in gelatin (this stuff is gross!) and bring the mixture to a boil over a medium high heat, then removing it from the burner. Be careful, this stuff puffs up when it boils and if you don't keep an eye on it, you'll have a hot mess on your hands in no time--literally.\u003c/p>\n\u003cp>5. Add in the salt and vanilla extract.\u003c/p>\n\u003cp>6. Transfer the mixture to a stand mixer and whisk it on low for about a minute or two. This is to cool the mixture as you should see a lot of steam exiting the mixing bowl.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0172.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0172.jpg\" alt=\"Marshmallow Cream\" width=\"1000\" height=\"748\" class=\"alignnone size-full wp-image-56171\">\u003c/a>\u003c/p>\n\u003cp>7. When the amount of steam leaving the mixing bowl has subsided a bit, turn the speed up to full throttle. Do this for about 10 minutes, or until the mixture has doubled in size. You'll know it is done because it will be very thick and creamy but not so stiff you cannot work with it.\u003c/p>\n\u003cp>8. Pour the mixture onto the sugar-covered flat surface and let it cool. When it has cooled it will be tacky but not fully stick to your finger. At this point, dust the surface with the remaining powdered sugar.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0196.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0196.jpg\" alt=\"Marshmallow Cream\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56170\">\u003c/a>\u003c/p>\n\u003cp>9. Now cut the marshmallow into whatever shapes you like. More often then not, squares are the best as they will waste the least amount of marshmallow but I used a cookie cutter this time around. I will be making heart-shaped ones for my Valentine's Day recipe.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9684.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9684.jpg\" alt=\"Old Fashioned Marshmallow\" width=\"1000\" height=\"719\" class=\"alignnone size-full wp-image-56169\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9650-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9650-2.jpg\" alt=\"Old Fashioned Marshmallows\" width=\"1000\" height=\"981\" class=\"alignnone size-full wp-image-56166\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Nothing quite beats an old-fashioned homemade marshmallow, especially if you toast it. Fresh and gooey...you will never buy store bought again!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I admit, I feel a bit hypocritical eating marshmallows, which is why I don't do it very often. This conflict is rooted in not having eaten meat in 20-plus years. And while I do identify as vegetarian, marshmallows--unlike myself--are not. Conventional marshmallows have gelatin in them, a substance made from boiled animal bones. \u003c/p>\n\u003cp>That said, I am not sure the vegan or vegetarian ones are much better for me (or you). They are pumped full of things I cannot pronounce and to me, that is just as bad. So here you go...old-fashioned marshmallows.\u003c/p>\n\u003cp>And let me just add this, I toasted one of these babies with a cooking torch and OH MY GOD, there is nothing better than a fresh marshmallow toasted--to die for! Oh, and stay on the look out, this recipe is the beginning. I will be using these marshmallows for my Valentine's Day recipe which is coming out tomorrow. It's dripping with warm chocolate and oozing with gooey marshmallow. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9673.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9673.jpg\" alt=\"Old Fashioned Marshmallows\" width=\"1000\" height=\"896\" class=\"alignnone size-full wp-image-56207\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>2 tablespoons gelatin (2 envelopes Knox)\u003c/li>\n\u003cli>1 cup cold water, divided\u003c/li>\n\u003cli>2 cups granulated sugar\u003c/li>\n\u003cli>1/2 cup powdered sugar\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. In a small bowl, combine the gelatin and half of the water. This part is pretty disgusting. The powdered gelatin gels rather quickly and you are left with this transparent, yet yellowish, substance that doesn't move. It doesn't even jiggle. Seriously, the smartest thing Jell-O ever did was having people skip this step. It would've taken a lot more than \u003ca href=\"http://www.youtube.com/watch?v=MHpUMCrnUNE\">Bill Cosby\u003c/a> to sell this stuff if they hadn't.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Take a cookie sheet or cutting board and cover it with a thin layer of the powdered sugar. I might add that there is really no better way to dirty a clean kitchen than making marshmallows. Seriously! Powdered sugar and gooey marshmallow cream get everywhere. And just when you think you've cleaned it all up, it pops up like a week later.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0134.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0134.jpg\" alt=\"Granulated Sugar\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56172\">\u003c/a>\u003c/p>\n\u003cp>3. In a medium sauce pan, combine the granulated sugar and the remaining water and cook it over a medium heat until the sugar is fully dissolved.\u003c/p>\n\u003cp>4. Add in gelatin (this stuff is gross!) and bring the mixture to a boil over a medium high heat, then removing it from the burner. Be careful, this stuff puffs up when it boils and if you don't keep an eye on it, you'll have a hot mess on your hands in no time--literally.\u003c/p>\n\u003cp>5. Add in the salt and vanilla extract.\u003c/p>\n\u003cp>6. Transfer the mixture to a stand mixer and whisk it on low for about a minute or two. This is to cool the mixture as you should see a lot of steam exiting the mixing bowl.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0172.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0172.jpg\" alt=\"Marshmallow Cream\" width=\"1000\" height=\"748\" class=\"alignnone size-full wp-image-56171\">\u003c/a>\u003c/p>\n\u003cp>7. When the amount of steam leaving the mixing bowl has subsided a bit, turn the speed up to full throttle. Do this for about 10 minutes, or until the mixture has doubled in size. You'll know it is done because it will be very thick and creamy but not so stiff you cannot work with it.\u003c/p>\n\u003cp>8. Pour the mixture onto the sugar-covered flat surface and let it cool. When it has cooled it will be tacky but not fully stick to your finger. At this point, dust the surface with the remaining powdered sugar.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0196.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_0196.jpg\" alt=\"Marshmallow Cream\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56170\">\u003c/a>\u003c/p>\n\u003cp>9. Now cut the marshmallow into whatever shapes you like. More often then not, squares are the best as they will waste the least amount of marshmallow but I used a cookie cutter this time around. I will be making heart-shaped ones for my Valentine's Day recipe.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9684.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9684.jpg\" alt=\"Old Fashioned Marshmallow\" width=\"1000\" height=\"719\" class=\"alignnone size-full wp-image-56169\">\u003c/a>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9650-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/IMG_9650-2.jpg\" alt=\"Old Fashioned Marshmallows\" width=\"1000\" height=\"981\" class=\"alignnone size-full wp-image-56166\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Beer Week: 6 New Craft Brewers On Our Radar",
"title": "SF Beer Week: 6 New Craft Brewers On Our Radar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\" alt=\"Bottles of Beer\" width=\"1000\" height=\"759\" class=\"aligncenter size-full wp-image-56118\">\u003c/a>\u003c/p>\n\u003cp>Many say that interest in home brewing has never been greater, with the quality of that home brew never better. Amid this soaring popularity, we're seeing the beginning of a wave of home brewers in the Bay Area going pro. \u003c/p>\n\u003cp>In honor of \u003ca href=\"http://www.sfbeerweek.org/\" title=\"SF Beer Week\">SF Beer Week\u003c/a>, which kicks off Friday, we're taking a look at some of the newcomers who have made the leap to professional brewing in the past year. From Capitola to Novato, Walnut Creek to South San Francisco, they are changing careers or launching second ones while continuing to work full time until the day when beer making may finally pay all the bills.\u003c/p>\n\u003cp>Several have science or engineering backgrounds. Some launched quietly following months, or sometimes years, of planning and plotting, raising capital and navigating the licensing process. Others, including Pine Street Brewery and Armstrong Brewing Co. this year, and Moksha in 2012, chose to make a splash and their formal debut during SF Beer Week, the pioneering beer celebration that has grown from 70 events to roughly 375 throughout the Bay Area over the past five years. \u003c/p>\n\u003cp>There is no doubt that it's an exciting time to be a beer drinker, but these six start-ups show it may be an even better time to become the brewer. \u003c/p>\n\u003cfigure id=\"attachment_56119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\" alt=\"Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\" width=\"1000\" height=\"676\" class=\"size-full wp-image-56119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://armstrongbrewing.com/\" title=\"Armstrong Brewing Company\" target=\"_blank\">Armstrong Brewing Co.\u003c/a>, South San Francisco\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nick Armstrong stealthily opened Armstrong Brewing Co. in a South San Francisco industrial park in November with Pat Hinterberger and Ben Colombo. There was little marketing involved beyond a website, Facebook page and mailing list full of his buddies from Genentech, where Armstrong still works full time. \u003c/p>\n\u003cp>Using a two-barrel system, the tiny Armstrong Brewery focuses on English and Belgian-style beers, including a malty English Northern brown, a fruity dubbel and a barrel-aged stout. Aside from the beers, it's worth paying attention to Armstrong's financing model. The brewery offers a CSA-style club where members commit to buying six bottles of new barrel releases every three to four months at a cost of $60-$75. So far, he's got 30 members. Armstrong has also partnered with North Carolina State University to try to crack the code for low-gluten beer using a gluten extraction process. If viable, Armstrong may be able to create low-gluten versions of his entire beer lineup.\u003c/p>\n\u003cul>\n\u003cli>Where to find Armstrong Brewery's beer: The Armstrong Brewery in South San Francisco and the \u003ca href=\"http://www.alearsenal.com/\" title=\"Ale Arsenal\" target=\"_blank\">Ale Arsenal\u003c/a> in San Carlos.\u003c/li>\n\u003cli>The brewer's personal favorite: Oatmeal porter, a dark English ale with a silky mouthfeel and caramel and toffee notes.\u003c/li>\n\u003cli>SF Beer Week events with Armstrong Brewing: Grand opening launch party with food and live music on February 16 at the tasting room.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\" alt='Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.' width=\"1000\" height=\"702\" class=\"size-full wp-image-56120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beltanebrewing.com/\" title=\"Beltane Brewing\" target=\"_blank\">Beltane Brewing\u003c/a>, Novato\u003c/strong>\u003c/p>\n\u003cp>Alan Atha hit the scene at SF Beer Week two years ago as part of a showcase of nanobreweries that had aspirations of one day going pro. Atha finally became legal last fall, transitioning from cycling coach and personal trainer to head brewer of his own operation, which is the only way the 62-year old says he could have gotten into commercial brewing. \"At my age, nobody would hire me,\" he says with a laugh. \u003c/p>\n\u003cp>With partner Cathy Portje, Atha opened a petite production facility and tasting room in Novato in October. He uses an all-electric three-barrel system and six strains of yeast to produce a repertoire of about 15 different beers, nine of which are usually on rotation in the tasting room. About 60 percent of Atha's beers are Belgian-style ales, with the remainder representing West Coast styles, such as IPAs. \"If you're a hop head,\" Atha says, \"come see me.\"\u003c/p>\n\u003cul>\n\u003cli>Where to find Beltane Brewing's beer: The Beltane tasting room in Novato, \u003ca href=\"http://www.stvincentsf.com/\" title=\"St. Vincent Tavern\" target=\"_blank\">St. Vincent Tavern\u003c/a> in San Francisco, \u003ca href=\"http://www.beer-revolution.com/\" title=\"Beer Revolution\" target=\"_blank\">Beer Revolution\u003c/a> in Oakland, \u003ca href=\"http://www.lincolnparkwine.com/\" title=\"Lincoln Park Wine Bar\" target=\"_blank\">Lincoln Park Wine Bar\u003c/a> in San Anselmo and \u003ca href=\"http://www.petalumataps.com/\" title=\"Taps Restaurant and Tasting Room\" target=\"_blank\">Taps Restaurant and Tasting Room\u003c/a> in Petaluma.\u003c/li>\n\u003cli>The brewer's personal favorite: Rumpelstiltskin Double IPA, a fruity blend with a huge hop profile. \"I brew that one for me,\" Atha says.\u003c/li>\n\u003cli>SF Beer Week events with Beltane Brewery: Double IPA Festival at \u003ca href=\"http://www.the-bistro.com/\" title=\"The Bistro\" target=\"_blank\">The Bistro\u003c/a> in Hayward on Feb. 9; Anchor and Hope Shrimp Boil at \u003ca href=\"http://anchorandhopesf.com/\" title=\"Anchor and Hope\" target=\"_blank\">Anchor and Hope\u003c/a> in San Francisco on Feb. 13; Valentine's Day release party of three new beers at Beltane Brewing on February 14th: Mon Coeur Chocolate Ale; Mon Coeur Sauvage, a chocolate ale with raspberries; En Suite Sauvage, a saison with raspberries.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56121\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\" alt=\"Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\" width=\"1000\" height=\"705\" class=\"size-full wp-image-56121\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://calicraft.com/\" title=\"Calicraft Brewing Co.\" target=\"_blank\">Calicraft Brewing Co.\u003c/a>, Walnut Creek\u003c/strong>\u003c/p>\n\u003cp>Growing up outside Chico in a family of home brewers, Blaine Landberg knew he wanted to be a brewer since he was 14. He made his first batch of beer in his UC Berkeley dorm in the late 1990s, throwing honey in the mix and calling himself the Buzzerkeley Brewing Company. \u003c/p>\n\u003cp>He wanted to start a brewery out of college but instead took a job with Honest Tea to learn the beverage industry from the ground up. He used that knowledge to launch Calicraft in May. His core lineup includes three beers: the Cali Colsh, a light, easy-drinking, stripped-down blend of European and California-grown malts; Oaktown Brown, a hoppy, malty brown ale; and Buzzerkeley, a sparkling ale made with Champagne yeast. All beers are made on a contract basis at facilities across the Bay Area, but Landberg is still hunting for his own brick-and-mortar location in Walnut Creek. \u003c/p>\n\u003cul>\n\u003cli>Where to find Calicraft's beer: Whole Foods, many independent grocery stores throughout the Bay Area, such as Andronico's and Lunardi's.\u003c/li>\n\u003cli>The brewer's personal favorite: Depends on the time of day.\u003c/li>\n\u003cli>SF Beer Week events with Calicraft: The company is taking part in several events, including the Band of Gypsies at \u003ca href=\"http://rosamundesausagegrill.com/mission-street/\" title=\"Rosamunde Sausage Grill - Mission\" target=\"_blank\">Rosamunde Sausage Grill - Mission\u003c/a> in San Francisco on Feb. 9; 4 X 6 East Bay at \u003ca href=\"http://www.creekmonkey.com/\" title=\"Creek Monkey Tap House\" target=\"_blank\">Creek Monkey Tap House\u003c/a> in Martinez on Feb. 11; and the Black and White Beer Ball at the \u003ca href=\"http://uccr.org/camp/santa-rosa-veterans-building\" title=\"Santa Rosa Veterans Building\" target=\"_blank\">Santa Rosa Veterans Building\u003c/a> in Santa Rosa on Feb. 15, among others\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\" alt=\"Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\" width=\"1000\" height=\"702\" class=\"size-full wp-image-56122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mokshabeer.com/\" title=\"Moksha Beer\" target=\"_blank\">Moksha Beer\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>Mukul Jain and Anand Chandrasekaran used to bemoan the lack of quality among many Indian beers. When Jain learned his uncle in India was a home brewer with an interesting family recipe, he saw a chance to bring to market a unique amber lager that would pair well with South Asian food. \u003c/p>\n\u003cp>Jain and Chandrasekaran launched Moksha Beer during the 2012 Beer Week. The pair worked to maintain the flavor profile of Jain's uncle's beer using local ingredients. The smooth, malt-forward amber lager is Moksha's lone offering at the moment, but Jain's uncle in India is reportedly at work on several other recipes. Stay tuned.\u003c/p>\n\u003cul>\n\u003cli>Where to find Moksha beer: Indian restaurants throughout the Bay Area, including Amber India, Gaylord India in San Francisco and Mint Leaf in Berkeley.\u003c/li>\n\u003cli>The brewer's personal favorite: Amber Lager.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeerweek.org/schedule/#q=moksha\" title=\"Moksha at SF Beer Week\">SF Beer Week events with Moksha\u003c/a>: Food pairing at \u003ca href=\"http://somastreatfoodpark.com/\" title=\"SOMA StrEat Food Park\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> in San Francisco on Feb. 10; Happy Hour at \u003ca href=\"http://www.111minnagallery.com/\" title=\"111 Minna Gallery\" target=\"_blank\">111 Minna Gallery\u003c/a> in San Francisco on Feb. 15.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\" alt=\"David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\" width=\"1000\" height=\"695\" class=\"size-full wp-image-56123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pinestreetbrewery.com/index.html\" title=\"Pine Street Brewery\" target=\"_blank\">Pine Street Brewery\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>This home brewing adventure began in a cramped apartment on Pine Street in San Francisco about four years ago. After sharing countless concoctions with friends and family, Jay Holliday and David Alexander became licensed in December. Like Calicraft and Moksha, the partners don’t have their own facility so their beers are produced at other breweries in the Bay Area.\u003c/p>\n\u003cp>Pine Street Brewery officially launched on Monday. Their strategy involves offering just one beer at a time, with the first being the Atom Splitter, a 5 percent pale ale. Other beers up their sleeves include “Black Bay,” a stout, and “Menagerie,” a farmhouse style ale. \u003c/p>\n\u003cul>\n\u003cli>Where to find Pine Street Brewery's beer: Available only on tap at bars and restaurants including \u003ca href=\"http://www.shotwellsbar.com/\" title=\"Shotwell's\" target=\"_blank\">Shotwell's\u003c/a>, \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a>, \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a>, \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">The Fishbowl Bar & Grill\u003c/a>, \u003ca href=\"http://www.stvincentsf.com/\">St. Vincent Tavern\u003c/a>, \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a>, \u003ca href=\"http://www.columbuscafesf.com/\" title=\"Columbus Cafe\" target=\"_blank\">Columbus Cafe\u003c/a> and \u003ca href=\"http://www.chompandswig.com/\" title=\"Chomp N' Swig\" target=\"_blank\">Chomp N' Swig\u003c/a>, all in San Francisco.\u003c/li>\n\u003cli>The brewers’ personal favorites: Holliday likes the Atom Splitter, a crisp, hoppy beer with a mild citrus backbone; Alexander enjoys low alcohol “sessionable” beers and the occasional double IPA.\u003c/li>\n\u003cli>SF Beer Week events with Pine Street Brewery: Pizza party at \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a> on Feb. 10; \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">Fishbowl Bar & Grill\u003c/a> in San Francisco on Feb. 12; \"Locals Only\" at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a> in San Francisco on Feb. 15; \"Local Brewery Showcase\" at the \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a> in San Francisco on Feb. 16.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56124\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\" alt='Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"' width=\"1000\" height=\"613\" class=\"size-full wp-image-56124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rusticales.com/\" title=\"Sante Adairius Rustic Ales\" target=\"_blank\">Sante Adairius Rustic Ales\u003c/a>, Capitola\u003c/strong>\u003c/p>\n\u003cp>Tim Clifford became obsessed with making beer while working for a home brew supply company in Santa Cruz. After scrapping the original plan to open a brewery and winery under one roof, he opened the Sante Adairius Rustic Ales' tasting room last May with his wife Adair Paterno, a local attorney and his beer drinking partner for some 20 years.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sante Adairius makes everything from ubiquitous IPA to robust porters, English-style cask ales and German-style Goses. Clifford brews from a Belgian-inspired tradition, which he describes as whimsical and open-ended, with a willingness to have fun with ingredients. \"I'm a home brewer, with no professional brewing experience,\" he says. \"And as a home brewer, you don't have to sell your beer so you can be very experimental.\" \u003c/p>\n\u003cul>\n\u003cli>Where to find Sante Adairius' beer: Don't expect to see many Sante Adairius beers outside the Capitola tasting room in the immediate future, or at least the first half of 2013.\u003c/li>\n\u003cli>The brewer's personal favorite: Hard to choose, but one would be the West Ashley, a saison aged in Pinot Noir barrels with apricots.\u003c/li>\n\u003cli>SF Beer Week events with Sante Adairius: Beer pairing dinner at St. Vincent Tavern in San Francisco with Craftsman Brewing Co. on Feb. 10; Sour Sunday at \u003ca href=\"http://triplerock.com/\" title=\"Triple Rock Brewery\" target=\"_blank\">Triple Rock Brewery & Alehouse\u003c/a> in Berkeley on Feb. 10; Meet the Brewer at Triple Rock Brewery & Alehouse in Berkeley on Feb. 12; Dinner pairing at \u003ca href=\"http://goodkarmavegancafe.com/home/\" title=\"Good Karma Vegan Cafe\" target=\"_blank\">Good Karma Vegan Cafe\u003c/a> on Feb. 15.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "In honor of SF Beer Week, which kicks off Friday, we take a look at some of the newest craft beer makers who have made the leap to professional brewing in the past year. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\" alt=\"Bottles of Beer\" width=\"1000\" height=\"759\" class=\"aligncenter size-full wp-image-56118\">\u003c/a>\u003c/p>\n\u003cp>Many say that interest in home brewing has never been greater, with the quality of that home brew never better. Amid this soaring popularity, we're seeing the beginning of a wave of home brewers in the Bay Area going pro. \u003c/p>\n\u003cp>In honor of \u003ca href=\"http://www.sfbeerweek.org/\" title=\"SF Beer Week\">SF Beer Week\u003c/a>, which kicks off Friday, we're taking a look at some of the newcomers who have made the leap to professional brewing in the past year. From Capitola to Novato, Walnut Creek to South San Francisco, they are changing careers or launching second ones while continuing to work full time until the day when beer making may finally pay all the bills.\u003c/p>\n\u003cp>Several have science or engineering backgrounds. Some launched quietly following months, or sometimes years, of planning and plotting, raising capital and navigating the licensing process. Others, including Pine Street Brewery and Armstrong Brewing Co. this year, and Moksha in 2012, chose to make a splash and their formal debut during SF Beer Week, the pioneering beer celebration that has grown from 70 events to roughly 375 throughout the Bay Area over the past five years. \u003c/p>\n\u003cp>There is no doubt that it's an exciting time to be a beer drinker, but these six start-ups show it may be an even better time to become the brewer. \u003c/p>\n\u003cfigure id=\"attachment_56119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\" alt=\"Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\" width=\"1000\" height=\"676\" class=\"size-full wp-image-56119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://armstrongbrewing.com/\" title=\"Armstrong Brewing Company\" target=\"_blank\">Armstrong Brewing Co.\u003c/a>, South San Francisco\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nick Armstrong stealthily opened Armstrong Brewing Co. in a South San Francisco industrial park in November with Pat Hinterberger and Ben Colombo. There was little marketing involved beyond a website, Facebook page and mailing list full of his buddies from Genentech, where Armstrong still works full time. \u003c/p>\n\u003cp>Using a two-barrel system, the tiny Armstrong Brewery focuses on English and Belgian-style beers, including a malty English Northern brown, a fruity dubbel and a barrel-aged stout. Aside from the beers, it's worth paying attention to Armstrong's financing model. The brewery offers a CSA-style club where members commit to buying six bottles of new barrel releases every three to four months at a cost of $60-$75. So far, he's got 30 members. Armstrong has also partnered with North Carolina State University to try to crack the code for low-gluten beer using a gluten extraction process. If viable, Armstrong may be able to create low-gluten versions of his entire beer lineup.\u003c/p>\n\u003cul>\n\u003cli>Where to find Armstrong Brewery's beer: The Armstrong Brewery in South San Francisco and the \u003ca href=\"http://www.alearsenal.com/\" title=\"Ale Arsenal\" target=\"_blank\">Ale Arsenal\u003c/a> in San Carlos.\u003c/li>\n\u003cli>The brewer's personal favorite: Oatmeal porter, a dark English ale with a silky mouthfeel and caramel and toffee notes.\u003c/li>\n\u003cli>SF Beer Week events with Armstrong Brewing: Grand opening launch party with food and live music on February 16 at the tasting room.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\" alt='Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.' width=\"1000\" height=\"702\" class=\"size-full wp-image-56120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beltanebrewing.com/\" title=\"Beltane Brewing\" target=\"_blank\">Beltane Brewing\u003c/a>, Novato\u003c/strong>\u003c/p>\n\u003cp>Alan Atha hit the scene at SF Beer Week two years ago as part of a showcase of nanobreweries that had aspirations of one day going pro. Atha finally became legal last fall, transitioning from cycling coach and personal trainer to head brewer of his own operation, which is the only way the 62-year old says he could have gotten into commercial brewing. \"At my age, nobody would hire me,\" he says with a laugh. \u003c/p>\n\u003cp>With partner Cathy Portje, Atha opened a petite production facility and tasting room in Novato in October. He uses an all-electric three-barrel system and six strains of yeast to produce a repertoire of about 15 different beers, nine of which are usually on rotation in the tasting room. About 60 percent of Atha's beers are Belgian-style ales, with the remainder representing West Coast styles, such as IPAs. \"If you're a hop head,\" Atha says, \"come see me.\"\u003c/p>\n\u003cul>\n\u003cli>Where to find Beltane Brewing's beer: The Beltane tasting room in Novato, \u003ca href=\"http://www.stvincentsf.com/\" title=\"St. Vincent Tavern\" target=\"_blank\">St. Vincent Tavern\u003c/a> in San Francisco, \u003ca href=\"http://www.beer-revolution.com/\" title=\"Beer Revolution\" target=\"_blank\">Beer Revolution\u003c/a> in Oakland, \u003ca href=\"http://www.lincolnparkwine.com/\" title=\"Lincoln Park Wine Bar\" target=\"_blank\">Lincoln Park Wine Bar\u003c/a> in San Anselmo and \u003ca href=\"http://www.petalumataps.com/\" title=\"Taps Restaurant and Tasting Room\" target=\"_blank\">Taps Restaurant and Tasting Room\u003c/a> in Petaluma.\u003c/li>\n\u003cli>The brewer's personal favorite: Rumpelstiltskin Double IPA, a fruity blend with a huge hop profile. \"I brew that one for me,\" Atha says.\u003c/li>\n\u003cli>SF Beer Week events with Beltane Brewery: Double IPA Festival at \u003ca href=\"http://www.the-bistro.com/\" title=\"The Bistro\" target=\"_blank\">The Bistro\u003c/a> in Hayward on Feb. 9; Anchor and Hope Shrimp Boil at \u003ca href=\"http://anchorandhopesf.com/\" title=\"Anchor and Hope\" target=\"_blank\">Anchor and Hope\u003c/a> in San Francisco on Feb. 13; Valentine's Day release party of three new beers at Beltane Brewing on February 14th: Mon Coeur Chocolate Ale; Mon Coeur Sauvage, a chocolate ale with raspberries; En Suite Sauvage, a saison with raspberries.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56121\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\" alt=\"Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\" width=\"1000\" height=\"705\" class=\"size-full wp-image-56121\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://calicraft.com/\" title=\"Calicraft Brewing Co.\" target=\"_blank\">Calicraft Brewing Co.\u003c/a>, Walnut Creek\u003c/strong>\u003c/p>\n\u003cp>Growing up outside Chico in a family of home brewers, Blaine Landberg knew he wanted to be a brewer since he was 14. He made his first batch of beer in his UC Berkeley dorm in the late 1990s, throwing honey in the mix and calling himself the Buzzerkeley Brewing Company. \u003c/p>\n\u003cp>He wanted to start a brewery out of college but instead took a job with Honest Tea to learn the beverage industry from the ground up. He used that knowledge to launch Calicraft in May. His core lineup includes three beers: the Cali Colsh, a light, easy-drinking, stripped-down blend of European and California-grown malts; Oaktown Brown, a hoppy, malty brown ale; and Buzzerkeley, a sparkling ale made with Champagne yeast. All beers are made on a contract basis at facilities across the Bay Area, but Landberg is still hunting for his own brick-and-mortar location in Walnut Creek. \u003c/p>\n\u003cul>\n\u003cli>Where to find Calicraft's beer: Whole Foods, many independent grocery stores throughout the Bay Area, such as Andronico's and Lunardi's.\u003c/li>\n\u003cli>The brewer's personal favorite: Depends on the time of day.\u003c/li>\n\u003cli>SF Beer Week events with Calicraft: The company is taking part in several events, including the Band of Gypsies at \u003ca href=\"http://rosamundesausagegrill.com/mission-street/\" title=\"Rosamunde Sausage Grill - Mission\" target=\"_blank\">Rosamunde Sausage Grill - Mission\u003c/a> in San Francisco on Feb. 9; 4 X 6 East Bay at \u003ca href=\"http://www.creekmonkey.com/\" title=\"Creek Monkey Tap House\" target=\"_blank\">Creek Monkey Tap House\u003c/a> in Martinez on Feb. 11; and the Black and White Beer Ball at the \u003ca href=\"http://uccr.org/camp/santa-rosa-veterans-building\" title=\"Santa Rosa Veterans Building\" target=\"_blank\">Santa Rosa Veterans Building\u003c/a> in Santa Rosa on Feb. 15, among others\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\" alt=\"Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\" width=\"1000\" height=\"702\" class=\"size-full wp-image-56122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mokshabeer.com/\" title=\"Moksha Beer\" target=\"_blank\">Moksha Beer\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>Mukul Jain and Anand Chandrasekaran used to bemoan the lack of quality among many Indian beers. When Jain learned his uncle in India was a home brewer with an interesting family recipe, he saw a chance to bring to market a unique amber lager that would pair well with South Asian food. \u003c/p>\n\u003cp>Jain and Chandrasekaran launched Moksha Beer during the 2012 Beer Week. The pair worked to maintain the flavor profile of Jain's uncle's beer using local ingredients. The smooth, malt-forward amber lager is Moksha's lone offering at the moment, but Jain's uncle in India is reportedly at work on several other recipes. Stay tuned.\u003c/p>\n\u003cul>\n\u003cli>Where to find Moksha beer: Indian restaurants throughout the Bay Area, including Amber India, Gaylord India in San Francisco and Mint Leaf in Berkeley.\u003c/li>\n\u003cli>The brewer's personal favorite: Amber Lager.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeerweek.org/schedule/#q=moksha\" title=\"Moksha at SF Beer Week\">SF Beer Week events with Moksha\u003c/a>: Food pairing at \u003ca href=\"http://somastreatfoodpark.com/\" title=\"SOMA StrEat Food Park\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> in San Francisco on Feb. 10; Happy Hour at \u003ca href=\"http://www.111minnagallery.com/\" title=\"111 Minna Gallery\" target=\"_blank\">111 Minna Gallery\u003c/a> in San Francisco on Feb. 15.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\" alt=\"David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\" width=\"1000\" height=\"695\" class=\"size-full wp-image-56123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pinestreetbrewery.com/index.html\" title=\"Pine Street Brewery\" target=\"_blank\">Pine Street Brewery\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>This home brewing adventure began in a cramped apartment on Pine Street in San Francisco about four years ago. After sharing countless concoctions with friends and family, Jay Holliday and David Alexander became licensed in December. Like Calicraft and Moksha, the partners don’t have their own facility so their beers are produced at other breweries in the Bay Area.\u003c/p>\n\u003cp>Pine Street Brewery officially launched on Monday. Their strategy involves offering just one beer at a time, with the first being the Atom Splitter, a 5 percent pale ale. Other beers up their sleeves include “Black Bay,” a stout, and “Menagerie,” a farmhouse style ale. \u003c/p>\n\u003cul>\n\u003cli>Where to find Pine Street Brewery's beer: Available only on tap at bars and restaurants including \u003ca href=\"http://www.shotwellsbar.com/\" title=\"Shotwell's\" target=\"_blank\">Shotwell's\u003c/a>, \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a>, \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a>, \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">The Fishbowl Bar & Grill\u003c/a>, \u003ca href=\"http://www.stvincentsf.com/\">St. Vincent Tavern\u003c/a>, \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a>, \u003ca href=\"http://www.columbuscafesf.com/\" title=\"Columbus Cafe\" target=\"_blank\">Columbus Cafe\u003c/a> and \u003ca href=\"http://www.chompandswig.com/\" title=\"Chomp N' Swig\" target=\"_blank\">Chomp N' Swig\u003c/a>, all in San Francisco.\u003c/li>\n\u003cli>The brewers’ personal favorites: Holliday likes the Atom Splitter, a crisp, hoppy beer with a mild citrus backbone; Alexander enjoys low alcohol “sessionable” beers and the occasional double IPA.\u003c/li>\n\u003cli>SF Beer Week events with Pine Street Brewery: Pizza party at \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a> on Feb. 10; \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">Fishbowl Bar & Grill\u003c/a> in San Francisco on Feb. 12; \"Locals Only\" at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a> in San Francisco on Feb. 15; \"Local Brewery Showcase\" at the \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a> in San Francisco on Feb. 16.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56124\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\" alt='Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"' width=\"1000\" height=\"613\" class=\"size-full wp-image-56124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rusticales.com/\" title=\"Sante Adairius Rustic Ales\" target=\"_blank\">Sante Adairius Rustic Ales\u003c/a>, Capitola\u003c/strong>\u003c/p>\n\u003cp>Tim Clifford became obsessed with making beer while working for a home brew supply company in Santa Cruz. After scrapping the original plan to open a brewery and winery under one roof, he opened the Sante Adairius Rustic Ales' tasting room last May with his wife Adair Paterno, a local attorney and his beer drinking partner for some 20 years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sante Adairius makes everything from ubiquitous IPA to robust porters, English-style cask ales and German-style Goses. Clifford brews from a Belgian-inspired tradition, which he describes as whimsical and open-ended, with a willingness to have fun with ingredients. \"I'm a home brewer, with no professional brewing experience,\" he says. \"And as a home brewer, you don't have to sell your beer so you can be very experimental.\" \u003c/p>\n\u003cul>\n\u003cli>Where to find Sante Adairius' beer: Don't expect to see many Sante Adairius beers outside the Capitola tasting room in the immediate future, or at least the first half of 2013.\u003c/li>\n\u003cli>The brewer's personal favorite: Hard to choose, but one would be the West Ashley, a saison aged in Pinot Noir barrels with apricots.\u003c/li>\n\u003cli>SF Beer Week events with Sante Adairius: Beer pairing dinner at St. Vincent Tavern in San Francisco with Craftsman Brewing Co. on Feb. 10; Sour Sunday at \u003ca href=\"http://triplerock.com/\" title=\"Triple Rock Brewery\" target=\"_blank\">Triple Rock Brewery & Alehouse\u003c/a> in Berkeley on Feb. 10; Meet the Brewer at Triple Rock Brewery & Alehouse in Berkeley on Feb. 12; Dinner pairing at \u003ca href=\"http://goodkarmavegancafe.com/home/\" title=\"Good Karma Vegan Cafe\" target=\"_blank\">Good Karma Vegan Cafe\u003c/a> on Feb. 15.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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