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"disqusTitle": "Chinese Astrology and Food Favorites in the Year of the Snake",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Year-of-SNAKE1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55964\" alt=\"Year of the Snake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Year-of-SNAKE1000.jpg\" width=\"1000\" height=\"657\">\u003c/a>\u003c/p>\n\u003cp>Illustrations by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE SNAKE\u003c/strong>\u003cbr>\nI just discovered that I am a Snake. The Chinese Zodiac celebrates the Snake every 12 years and February 10 will kickoff a significant year for all us charmers. I am proud to share my Snake-hood with Abraham Lincoln, John F. Kennedy, Martin Luther King, Pablo Picasso, Bob Dylan and Oprah Winfrey.\u003c/p>\n\u003cp>Having not paid too much attention to my slithery side, I recently turned for some expert advice to San Francisco professional astrologer and author \u003ca href=\"http://www.susanlevitt.com/\">Susan Levitt,\u003c/a> who reassured me that the Snake in the Chinese Zodiac is not the evil temptress of the Garden of Eden, but a wise, intuitive and magical creature who appreciates art and beauty, and is the feminine side of the powerful Dragon.\u003c/p>\n\u003cp>As the Snake sheds its skin, this should be a year of transformation for everyone, she explained, where rewards will be found from looking inward into the world of spirit, instead of focusing on the outer world of material things.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enlightening information, but as a food writer, my obvious next question to Levitt was how the year of the Snake and the Chinese Zodiac relate to what I eat. In the spirit of fun, Levitt offered me the following descriptions of the 12 animals in the Chinese Zodiac and their relationship to food.\u003c/p>\n\u003cp>People born in the Year of the Snake, she said, focus on quality over quantity, and follow the maxim, “less is more.” They are drawn to organic and other fine ingredients, and would rather have one piece of the best dark chocolate than a whole box of cheap chocolate. That characterization totally fits for me and explains the reason I continually have to hide the chocolate in my house from my “Monkey” daughter – read on to find out why.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55981\" alt=\"The Monkey. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey1000.jpg\" width=\"1000\" height=\"756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE MONKEY\u003c/strong>\u003cbr>\nRestless Monkeys tend to eat erratically and like a lot of candy. So they need to slow down and work against their crazy, candy-eating Monkey tendencies and learn to shop and plan meals.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ox1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55974\" alt=\"The Ox. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ox1000.jpg\" width=\"1000\" height=\"769\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE OX\u003c/strong>\u003cbr>\nConversely, the hardworking Ox is a solid and steady beast. People born in the Year of the Ox appreciate three square meals a day, dinner on the table at 7pm and a nice, dependable bowl of oatmeal for breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/horse1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55979\" alt=\"The Horse. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/horse1000.jpg\" width=\"1000\" height=\"657\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE HORSE\u003c/strong>\u003cbr>\nThe strong Horse is an athlete and is drawn to trail mix and power bars. People born in the Year of the Horse should make sure to have plenty of fruit and other healthy snacks to keep their energy up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rat-and-dragon1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55976\" alt=\"The Rat and The Dragon. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rat-and-dragon1000.jpg\" width=\"1000\" height=\"645\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE RAT AND THE DRAGON\u003c/strong>\u003cbr>\nSome animals in the Chinese Zodiac, Levitt tells me, have similar dining preferences and would enjoy sharing a meal. For example, the Rat is a connoisseur who likes to be the first to try new restaurants. The Dragon loves living large and entertaining at big banquets. This pair of gourmands would have a blast going out to fancy restaurants and impressing others by ordering only the best.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tiger-and-Dog1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55965\" alt=\"Tiger and Dog. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tiger-and-Dog1000.jpg\" width=\"1000\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE TIGER AND THE DOG\u003c/strong>\u003cbr>\nOn the whole, the Tiger and the Dog love meat (but of course, Levitt allowed that that there could be a Dog who is a vegetarian as well). The independent Tiger tends to grab food on the go. Perhaps the reliable Dog can influence the Tiger to slow down enough so that they could share a thick, juicy steak together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sheep-and-rabbit1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55977\" alt=\"The Sheep and The Rabbit. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sheep-and-rabbit1000.jpg\" width=\"1000\" height=\"656\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE SHEEP AND THE RABBIT\u003c/strong>\u003cbr>\nBoth the Sheep and the Rabbit appreciate the artistic. The social Sheep enjoys selecting fresh fruits and greens from the farmers market. The Rabbit pays attention to the beauty of how food is plated. They could share a salad of fancy greens, especially foraged ones, decorated with edible flowers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chicken1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55978\" alt=\"The Rooster. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chicken1000.jpg\" width=\"1000\" height=\"797\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE ROOSTER\u003c/strong>\u003cbr>\nThe Rooster is a fussy eater. Levitt advises Roosters that it's a good time to try out some new tastes. Smart Rooster learns quickly from cookbooks and then can improvise.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pig1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55975\" alt=\"The Pig. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pig1000.jpg\" width=\"1000\" height=\"604\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE PIG\u003c/strong>\u003cbr>\nAnd in keeping with its character, Pig loves to feast, especially on comfort foods like ice cream. Those born under the porcine sign tend to overeat, but make good chefs. \"They also enjoy their booze,” Levitt tells me. Not surprising to find that Ernest Hemingway, Alfred Hitchcock and Arnold Schwarzenegger, who all seem to savor the pleasures of the table, are all Pigs.\u003c/p>\n\u003cp>+++++++++++++++\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\nSan Francisco's \u003ca href=\"http://www.chineseparade.com/\">Chinese New Year Parade\u003c/a>, will take place on Saturday, February 23, 2013, at 5:15 p.m. and includes colorful traditional Chinese costumes and floats, fireworks and firecrackers.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Chinese_astrology\">Find out your Chinese Astrology Sign!\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>For astrology readings and more in-depth information:\u003c/strong>\u003c/p>\n\u003cp>SUSAN LEVITT\u003cbr>\n\u003cstrong>Website\u003c/strong>: \u003ca href=\"http://www.susanlevitt.com/\">susanlevitt.com\u003c/a>\u003cbr>\n\u003cstrong>Blog\u003c/strong>: \u003ca href=\"http://susanlevitt.wordpress.com/\">susanlevitt.wordpress.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter\u003c/strong>:\u003ca href=\"http://twitter.com/AstrologyTweet\">@AstrologyTweet\u003c/a>\u003cbr>\n\u003cstrong>Facebook\u003c/strong>: \u003ca href=\"https://www.facebook.com/pages/Susan-Levitt-Tarot-Astrology-Feng-Shui/107153583791?ref=hl\">Susan Levitt-Tarot-Astrology-Feng-Shui\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Special thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>, for creating the illustrations above. \u003ca href=\"http://lilavolkas.wix.com/artist\">Lila is an artist and photographer\u003c/a>. We previously collaborated on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/29/lucky-foods-for-new-year-2013-%E2%80%93-we%E2%80%99re-going-to-need-them/\">Lucky Foods for 2013\u003c/a>, a collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/27/food-speaks-in-many-tongues/\">Food Idioms in 17 languages\u003c/a> and a story about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/20/we%E2%80%99ll-always-have-tea-time-in-paris/\">Parisian Tea salons\u003c/a>.\u003c/p>\n\u003cdiv>\u003c/div>\n\n",
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"excerpt": "To celebrate The Year of the Snake, Bay Area Bites playfully examines the food habits of each animal sign in the Chinese Zodiac. Are you a fussy Rooster, a junk food loving Monkey or a trendy Rat who has to be the first to try the newest restaurant? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enlightening information, but as a food writer, my obvious next question to Levitt was how the year of the Snake and the Chinese Zodiac relate to what I eat. In the spirit of fun, Levitt offered me the following descriptions of the 12 animals in the Chinese Zodiac and their relationship to food.\u003c/p>\n\u003cp>People born in the Year of the Snake, she said, focus on quality over quantity, and follow the maxim, “less is more.” They are drawn to organic and other fine ingredients, and would rather have one piece of the best dark chocolate than a whole box of cheap chocolate. That characterization totally fits for me and explains the reason I continually have to hide the chocolate in my house from my “Monkey” daughter – read on to find out why.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55981\" alt=\"The Monkey. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey1000.jpg\" width=\"1000\" height=\"756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE MONKEY\u003c/strong>\u003cbr>\nRestless Monkeys tend to eat erratically and like a lot of candy. So they need to slow down and work against their crazy, candy-eating Monkey tendencies and learn to shop and plan meals.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ox1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55974\" alt=\"The Ox. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ox1000.jpg\" width=\"1000\" height=\"769\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE OX\u003c/strong>\u003cbr>\nConversely, the hardworking Ox is a solid and steady beast. People born in the Year of the Ox appreciate three square meals a day, dinner on the table at 7pm and a nice, dependable bowl of oatmeal for breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/horse1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55979\" alt=\"The Horse. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/horse1000.jpg\" width=\"1000\" height=\"657\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE HORSE\u003c/strong>\u003cbr>\nThe strong Horse is an athlete and is drawn to trail mix and power bars. People born in the Year of the Horse should make sure to have plenty of fruit and other healthy snacks to keep their energy up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rat-and-dragon1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55976\" alt=\"The Rat and The Dragon. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rat-and-dragon1000.jpg\" width=\"1000\" height=\"645\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE RAT AND THE DRAGON\u003c/strong>\u003cbr>\nSome animals in the Chinese Zodiac, Levitt tells me, have similar dining preferences and would enjoy sharing a meal. For example, the Rat is a connoisseur who likes to be the first to try new restaurants. The Dragon loves living large and entertaining at big banquets. This pair of gourmands would have a blast going out to fancy restaurants and impressing others by ordering only the best.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tiger-and-Dog1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55965\" alt=\"Tiger and Dog. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tiger-and-Dog1000.jpg\" width=\"1000\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE TIGER AND THE DOG\u003c/strong>\u003cbr>\nOn the whole, the Tiger and the Dog love meat (but of course, Levitt allowed that that there could be a Dog who is a vegetarian as well). The independent Tiger tends to grab food on the go. Perhaps the reliable Dog can influence the Tiger to slow down enough so that they could share a thick, juicy steak together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sheep-and-rabbit1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55977\" alt=\"The Sheep and The Rabbit. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sheep-and-rabbit1000.jpg\" width=\"1000\" height=\"656\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE SHEEP AND THE RABBIT\u003c/strong>\u003cbr>\nBoth the Sheep and the Rabbit appreciate the artistic. The social Sheep enjoys selecting fresh fruits and greens from the farmers market. The Rabbit pays attention to the beauty of how food is plated. They could share a salad of fancy greens, especially foraged ones, decorated with edible flowers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chicken1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55978\" alt=\"The Rooster. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chicken1000.jpg\" width=\"1000\" height=\"797\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE ROOSTER\u003c/strong>\u003cbr>\nThe Rooster is a fussy eater. Levitt advises Roosters that it's a good time to try out some new tastes. Smart Rooster learns quickly from cookbooks and then can improvise.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pig1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55975\" alt=\"The Pig. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pig1000.jpg\" width=\"1000\" height=\"604\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE PIG\u003c/strong>\u003cbr>\nAnd in keeping with its character, Pig loves to feast, especially on comfort foods like ice cream. Those born under the porcine sign tend to overeat, but make good chefs. \"They also enjoy their booze,” Levitt tells me. Not surprising to find that Ernest Hemingway, Alfred Hitchcock and Arnold Schwarzenegger, who all seem to savor the pleasures of the table, are all Pigs.\u003c/p>\n\u003cp>+++++++++++++++\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\nSan Francisco's \u003ca href=\"http://www.chineseparade.com/\">Chinese New Year Parade\u003c/a>, will take place on Saturday, February 23, 2013, at 5:15 p.m. and includes colorful traditional Chinese costumes and floats, fireworks and firecrackers.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Chinese_astrology\">Find out your Chinese Astrology Sign!\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>For astrology readings and more in-depth information:\u003c/strong>\u003c/p>\n\u003cp>SUSAN LEVITT\u003cbr>\n\u003cstrong>Website\u003c/strong>: \u003ca href=\"http://www.susanlevitt.com/\">susanlevitt.com\u003c/a>\u003cbr>\n\u003cstrong>Blog\u003c/strong>: \u003ca href=\"http://susanlevitt.wordpress.com/\">susanlevitt.wordpress.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter\u003c/strong>:\u003ca href=\"http://twitter.com/AstrologyTweet\">@AstrologyTweet\u003c/a>\u003cbr>\n\u003cstrong>Facebook\u003c/strong>: \u003ca href=\"https://www.facebook.com/pages/Susan-Levitt-Tarot-Astrology-Feng-Shui/107153583791?ref=hl\">Susan Levitt-Tarot-Astrology-Feng-Shui\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Special thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>, for creating the illustrations above. \u003ca href=\"http://lilavolkas.wix.com/artist\">Lila is an artist and photographer\u003c/a>. We previously collaborated on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/29/lucky-foods-for-new-year-2013-%E2%80%93-we%E2%80%99re-going-to-need-them/\">Lucky Foods for 2013\u003c/a>, a collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/27/food-speaks-in-many-tongues/\">Food Idioms in 17 languages\u003c/a> and a story about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/20/we%E2%80%99ll-always-have-tea-time-in-paris/\">Parisian Tea salons\u003c/a>.\u003c/p>\n\u003cdiv>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cookbook Review: Home Made Winter",
"title": "Cookbook Review: Home Made Winter",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Brisk mornings, windy afternoons, cold dark nights: short of living with a cat on your lap, is there a better place to stay warm in the winter than in the kitchen? Especially since, unlike our shivering, snowed-in brethren in the Midwest and Northeast, we still have an abundance of gorgeous fresh, local produce in our markets, from avocados and clementines to kale, lettuce and those fabulous watermelon radishes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/homemadecover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/homemadecover600.jpg\" alt=\"Home Made Winter\" width=\"250\" class=\"alignleft size-full wp-image-55832\">\u003c/a>My latest inspiration for cold-day cooking (before our early-arriving spring banishes the chill) is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/161769004X/kqedorg-20\">Home Made Winter\u003c/a> by \u003ca href=\"http://yvettevanboven.com/\">Yvette van Boven\u003c/a>, an Irish-born cook, food stylist, and writer who divides her time between Amsterdam (where she and her cousin run a restaurant and catering business) and Paris. Oof Verschuren, her photographer husband, took the pictures, which range from luscious but reassuringly unfussy food shots to misty, atmospheric photos of bare branches, shaggy ponies, winding lanes and lichen-splotched stones, in cool earth tones or snowy black and white. \u003c/p>\n\u003cp>A sequel to her first book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1584799463/kqedorg-20\">Home Made\u003c/a>, this is a charmingly stylish book, loose-limbed and deliciously idiosyncratic. As she writes in the introduction, \"When I finished writing \u003cem>Home Made,\u003c/em> I realized that I actually wasn't quite done. There were still heaps of recipes, waiting wistfully, and every day new ones were added.\" Lucky for us, van Boven has turned those heaps into a pair of new books--the warm-weather, French-inspired \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1617690155/kqedorg-20\">Home Made Summer\u003c/a> comes out this spring. \u003c/p>\n\u003cfigure id=\"attachment_55900\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yvettecolor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yvettecolor.jpg\" alt=\"Yvette van Boven. Photo: Oof Verschuren\" width=\"250\" class=\"size-full wp-image-55900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yvette van Boven. Photo: Oof Verschuren\u003c/figcaption>\u003c/figure>\n\u003cp>Who wouldn't love a cookbook that puts a little illustration and recipe for a bubbly, ruby \"welcome cocktail\" (1 part cranberry juice, 1 part ginger ale, 1 part vodka) right there on the copyright page, across from a drawing of a little green dog wearing a collar and a chef's hat, saying \"Hey! There you are.\" Paging through this book is the next best thing to hanging out with van Boven and her pals, who, as evidenced by Verschuren's pictures, look like fun, gregarious, artsy people who bundle up in big scarves and like to eat and drink a lot.\u003c/p>\n\u003cp>The chapters meander, pleasantly, throughout the day, from Breakfast, Brunch, & Lunch to tea-time Cakes. Then, all of sudden, it's late afternoon, early darkness, the streetlights are on, and it's cocktail hour and time for Drinks. Little snacky things--homemade Salt and Vinegar Crisps (potato chips), Popcorn Rocks (with maple syrup, cinnamon, and hot pepper flakes), Beet Blini with Salmon--show up To Start, then it's time to pull up a chair and dig into Main Courses and Dessert. Scattered throughout are hand-drawn illustrations and hand-written recipes, plus lots of DIY projects--homemade butter, yogurt and cheese, beef sausage, a sweet-spiced hazelnut-almond-peanut butter, Irish cream liqueur--and little sidetracks into holiday musings and recipes, in no particular order. In this book, Halloween (Oct 31) runs into Epiphany (Jan 6), followed by a skip back to St Nicholas Eve (Dec 5), then a leap forward to St Patrick's Day (March 17), back to Christmas (Dec 25), and finally a grand, sparkly blowout on New Year's Eve (Dec 31).\u003c/p>\n\u003cfigure id=\"attachment_55902\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/goatcheese-fondue.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/goatcheese-fondue.jpg\" alt=\"Illustration by Yvette van Boven\" width=\"200\" class=\"size-full wp-image-55902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration by Yvette van Boven\u003c/figcaption>\u003c/figure>\n\u003cp>This is Northern European food, the wintery dishes of her Irish and Dutch homelands, not stolid but not lacking in potatoes, butter, and cream, either. There's the dish she's dubbed Dublin Lawyer (\"Because lawyers from Dublin are fat, rich, and always drunk...\"), made with lobster meat bathed in a rich sauce of butter, whiskey, and cream and served in a split-open lobster shell. There's a Duck and Sage Terrine sealed with melted butter and a white-on-white Tartiflette that uses cod instead of bacon to liven up this cheese-rich potato casserole from the French Alps. Tall, quiche-like Fluffy Pies have a secret, shared by a French cook: \"Less egg, more cream\". There are inventive fondues, a nouvelle-cuisine-ish Turbot Tower with Cabbage and Vanilla Beurre Blanc, and cut-out Christmas Sintercookies spiced, surprisingly, with Chinese five-spice powder and anise seeds. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, there are a lot of wonderful drinks, some refreshing, most warming, from van Boven's favorite Winter Tea simmered with fresh ginger, licorice root, cinnamon stick, orange zest, and cloves to a Mulled Wine spiked with a shot of gin. (If you didn't already suspect there was nothing good for you in that oh-so-yummy bottle of Bailey's, here's where you learn that the homemade version is put together with heavy cream, sweetened condensed milk, coffee powder, whiskey, and chocolate syrup.) You can wake up with a nippy fresh Pineapple-Ginger Juice, toast with a convivial Clementine Negroni, or celebrate with a Winter Cocktail of vodka, cranberry juice, and orange zest shaken with a big scoop of vanilla ice cream, about which van Boven writes, \"Snow and cranberries in a glass. It doesn't get any more wintery than this.\" \u003c/p>\n\u003cfigure id=\"attachment_55905\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pulledpork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pulledpork.jpg\" alt=\" Illustration by Yvette van Boven\" width=\"200\" class=\"size-full wp-image-55905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration by Yvette van Boven\u003c/figcaption>\u003c/figure>\n\u003cp>There's plenty of meat to keep you warm, too. Pulled Pork is deconstructed, step by step, the how-to topped with a happy pig reassuring you that \"This ridiculously delicious meal takes time, but NO effort.\" Leek and quinoa salad is larded with bacon; goat cheese salad uses slices of blood sausage as croutons. There's Steak and Kidney Pie, Oxtail Stew with Beluga Lentils, Beef Brisket and more, often balanced with tangy-tart fruit chutneys and relishes made from the winter fruit larder of pears, apples, citrus, and cranberries. And look closer at that picture of what appears, at first glance, to be a simple roast chicken. In fact, it's something closer to a Dutch turducken, deboned and stuffed with a football's worth of veal and pork sausage, \u003cem>then\u003c/em> roasted. \u003c/p>\n\u003cp>Not that there aren't plenty of simple, healthy, mostly vegetarian soups, too: Spelt and Mushroom Soup, with woodsy dried porcini; Chickpea Soup with Sweet Potato and Feta Crackers; Creme of White Beans and Celeriac with Chile Oil; A Gentle Soup of Leeks and Chestnuts; Split Pea Soup with Squash and Yogurt. The vegetarian main courses are equally cozy, including Risotto with Cauliflower, a star-topped puff-pastry pie filled with celeriac and wild mushrooms, even a very British Toad-in-the-Hole whose pastry is wrapped around a roasted red onion instead of the typical sausage. \u003c/p>\n\u003cp>It can take some paging back and forth to find what you want (see \"deliciously idiosyncratic,\" above), since the recipe organization is whimsical at best, and you're as likely to find a photograph of a contemplative rooster or a dog in the snow as a recipe for Irish Stew. \u003c/p>\n\u003cp>A few tips for American readers might have been helpful. Van Boven frequently calls for self-rising flour, a European staple that's hard to find in the U.S., at least around here. (It's more common in the biscuit-loving South.) She doesn't give a replacement, but it's easy to do: For each cup of self-rising flour, sift 1 cup of all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. As for those sachets of vanilla sugar, another European mainstay, just substitute 2 teaspoons granulated sugar plus 1 teaspoon vanilla extract for each sachet called for. \u003c/p>\n\u003cp>Any of my fellow stay-at-home/work-from-home brethren should memorize the recipe for van Boven's Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes, which she recommends for \"when you're home alone and you suddenly have an irresistible craving for chocolate but don't feel like doing much work,\" which I think anyone working in close conjunction with a deadline or a small child would agree is pretty much \u003cem>all the time.\u003c/em> Whipping up \u003ca href=\"http://piequeen.blogspot.com/2008/12/10-pm-cocoa-cake.html\">Late Night Easy Cocoa Cake\u003c/a>, my usual go-to, is like making Thanksgiving dinner by comparison: This one is mixed up right in the mug, then microwaved (although she does give conventional oven directions as well). \u003c/p>\n\u003cp>That one's for home noshing; when company's expected, put together the cover beauty shot, a buttery cardamom pound cake with whole pears baked right in the cake. It's no more work than poaching pears and serving them alongside a slice of cake, but the payoff--how did you \u003cem>do\u003c/em> that?--is much more satisfying. \u003c/p>\n\u003cfigure id=\"attachment_55826\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600a.jpg\" alt=\"Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes. Photo: Oof Verschuren\" width=\"400\" class=\"size-full wp-image-55826\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes. Photo: Oof Verschuren\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes\u003c/strong>\u003c/h2>\n\u003cp>Yes, for real! This is ready in three minutes. I don’t like to cook in the microwave, but in this case it’s very appealing. Especially when you’re home alone and you suddenly have an irresistible craving for chocolate but don’t feel like doing much work. \u003c/p>\n\u003cp>I can imagine, however, that some of you might have trouble with the idea of making a cake in a microwave. If you prefer to use a conventional oven, use self-rising flour instead of all-purpose flour and bake at 350°F (180°C) in a greased ovenproof cup for about 20 minutes.\u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from Home Made Winter by Yvette van Boven, copyright 2012. Published by Stewart, Tabori, & Chang.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>2 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 3 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 mug-sized cake \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n3 tbsp all-purpose flour\u003cbr>\n3 tbsp sugar\u003cbr>\n1 1/2 tbsp unsweetened cocoa powder\u003cbr>\n1 sachet (2 tsp) vanilla sugar (see note)\u003cbr>\n1 egg\u003cbr>\n3 tbsp milk\u003cbr>\n3 tbsp sunflower oil\u003cbr>\nIf you wish:\u003cbr>\n3 tbsp chocolate chips or grated chocolate\u003cbr>\n3 tbsp raisins\u003cbr>\nSugar syrup, appelstroop (Dutch apple syrup), golden syrup, a dash of liqueur, or vanilla ice cream\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Mix the dry ingredients in the coffee mug. Add the egg and whisk with a fork. Add the milk and oil and whisk some more.\u003cbr>\nThen stir in the chocolate chips or raisins, if desired. \u003c/p>\n\u003cp>2. Place the mug in the microwave and “bake” the batter for 3 minutes on high. The cake will rise above the rim of the mug, but that’s fine! Let it cool for a bit.\u003c/p>\n\u003cp>3. If you wish, add any syrup, a dash of liqueur, or serve with vanilla ice cream.\u003c/p>\n\u003cp>Note: If you don't have vanilla sugar, use 2 teaspoons granulated sugar and 1 teaspoon vanilla extract. \u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_55825\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600.jpg\" alt=\"Cardamom Cake with Whole Pears & White Chocolate. Photo: Oof Verschuren\" width=\"400\" class=\"size-full wp-image-55825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cardamom Cake with Whole Pears & White Chocolate. Photo: Oof Verschuren\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Cardamom Cake with Whole Pears & White Chocolate\u003c/strong>\u003c/h2>\n\u003cp>This recipe has been published all over in magazines and newspapers, but I really don’t care; since it’s so good and it looks so cool, it belongs in this collection. \u003c/p>\n\u003cp>Make it, and you’re sold. \u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from Home Made Winter by Yvette van Boven, copyright 2012. Published by Stewart, Tabori, & Chang.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 40 minutes, plus cooling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 loaf cake (8-10 servings) \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the pears:\u003cbr>\n3 medium-sized crisp, firm pears (such as Bosc), peeled but whole, with the stem left on\u003cbr>\n1 (750-ml) bottle dry white wine\u003cbr>\n1 1/4 cups sugar\u003cbr>\n4 cloves\u003cbr>\n3 star anise pods\u003cbr>\n8 cardamom pods\u003cbr>\n2 cinnamon sticks\u003cbr>\nFor the cake:\u003cbr>\n1 1/2 cups (3 sticks) plus 2 tbsp butter, softened, plus extra for greasing\u003cbr>\n1 cup sugar\u003cbr>\n4 eggs\u003cbr>\n1 1/2 cups self-rising flour (see note)\u003cbr>\n1 generous tbsp ground cardamom\u003cbr>\npinch of salt\u003cbr>\nAnd further:\u003cbr>\n3 oz white chocolate, in chunks\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Poach the pears: In a large saucepan, combine the pears, wine, sugar, cloves, star anise, cardamom, and cinnamon and poach for 30 minutes over low heat. \u003c/p>\n\u003cp>2. Take the pears out of the liquid and set aside to cool. Add 2 1/2 cups (500 ml) water to the poaching liquid and boil to reduce the liquid by half. Let cool. \u003c/p>\n\u003cp>3. Make the cake: Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with parchment paper. Grease the parchment paper.\u003c/p>\n\u003cp>4. Using a hand mixer, beat the butter and sugar in a large bowl until creamy. Beat in the eggs one at the time. Don’t add a new egg until the previous one is incorporated. Sift the flour, cardamom, and salt over the batter and fold it in. \u003c/p>\n\u003cp>6. Spoon the batter into the pan. Press the pears in, stem end up. Bake for 40 minutes, until a toothpick inserted into the cake part comes out clean. Allow to cool in the pan, then gently remove the cake from the pan to a rack to cool completely. \u003c/p>\n\u003cp>7. Very carefully melt the chocolate: Set a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir the chocolate in the bowl until melted. Using a spoon, drizzle the chocolate over the cake and create nice stripes on top. \u003c/p>\n\u003cp>8. Let the chocolate dry for a bit and serve the cake in thick slices, with the reduced pear syrup poured on top.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Note: If using all-purpose flour, add 2 1/4 tsp baking powder and 1 1/2 tsp salt. \u003c/p>\n\n",
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"excerpt": "Chilly mornings, rainy afternoons, long dark nights: is there a better place to stay warm in the winter than in the kitchen? Home Made Winter by Yvette van Boven comes up dozens of inventive recipes and projects to keep you toasty and well fed. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Brisk mornings, windy afternoons, cold dark nights: short of living with a cat on your lap, is there a better place to stay warm in the winter than in the kitchen? Especially since, unlike our shivering, snowed-in brethren in the Midwest and Northeast, we still have an abundance of gorgeous fresh, local produce in our markets, from avocados and clementines to kale, lettuce and those fabulous watermelon radishes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/homemadecover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/homemadecover600.jpg\" alt=\"Home Made Winter\" width=\"250\" class=\"alignleft size-full wp-image-55832\">\u003c/a>My latest inspiration for cold-day cooking (before our early-arriving spring banishes the chill) is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/161769004X/kqedorg-20\">Home Made Winter\u003c/a> by \u003ca href=\"http://yvettevanboven.com/\">Yvette van Boven\u003c/a>, an Irish-born cook, food stylist, and writer who divides her time between Amsterdam (where she and her cousin run a restaurant and catering business) and Paris. Oof Verschuren, her photographer husband, took the pictures, which range from luscious but reassuringly unfussy food shots to misty, atmospheric photos of bare branches, shaggy ponies, winding lanes and lichen-splotched stones, in cool earth tones or snowy black and white. \u003c/p>\n\u003cp>A sequel to her first book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1584799463/kqedorg-20\">Home Made\u003c/a>, this is a charmingly stylish book, loose-limbed and deliciously idiosyncratic. As she writes in the introduction, \"When I finished writing \u003cem>Home Made,\u003c/em> I realized that I actually wasn't quite done. There were still heaps of recipes, waiting wistfully, and every day new ones were added.\" Lucky for us, van Boven has turned those heaps into a pair of new books--the warm-weather, French-inspired \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1617690155/kqedorg-20\">Home Made Summer\u003c/a> comes out this spring. \u003c/p>\n\u003cfigure id=\"attachment_55900\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yvettecolor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yvettecolor.jpg\" alt=\"Yvette van Boven. Photo: Oof Verschuren\" width=\"250\" class=\"size-full wp-image-55900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yvette van Boven. Photo: Oof Verschuren\u003c/figcaption>\u003c/figure>\n\u003cp>Who wouldn't love a cookbook that puts a little illustration and recipe for a bubbly, ruby \"welcome cocktail\" (1 part cranberry juice, 1 part ginger ale, 1 part vodka) right there on the copyright page, across from a drawing of a little green dog wearing a collar and a chef's hat, saying \"Hey! There you are.\" Paging through this book is the next best thing to hanging out with van Boven and her pals, who, as evidenced by Verschuren's pictures, look like fun, gregarious, artsy people who bundle up in big scarves and like to eat and drink a lot.\u003c/p>\n\u003cp>The chapters meander, pleasantly, throughout the day, from Breakfast, Brunch, & Lunch to tea-time Cakes. Then, all of sudden, it's late afternoon, early darkness, the streetlights are on, and it's cocktail hour and time for Drinks. Little snacky things--homemade Salt and Vinegar Crisps (potato chips), Popcorn Rocks (with maple syrup, cinnamon, and hot pepper flakes), Beet Blini with Salmon--show up To Start, then it's time to pull up a chair and dig into Main Courses and Dessert. Scattered throughout are hand-drawn illustrations and hand-written recipes, plus lots of DIY projects--homemade butter, yogurt and cheese, beef sausage, a sweet-spiced hazelnut-almond-peanut butter, Irish cream liqueur--and little sidetracks into holiday musings and recipes, in no particular order. In this book, Halloween (Oct 31) runs into Epiphany (Jan 6), followed by a skip back to St Nicholas Eve (Dec 5), then a leap forward to St Patrick's Day (March 17), back to Christmas (Dec 25), and finally a grand, sparkly blowout on New Year's Eve (Dec 31).\u003c/p>\n\u003cfigure id=\"attachment_55902\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/goatcheese-fondue.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/goatcheese-fondue.jpg\" alt=\"Illustration by Yvette van Boven\" width=\"200\" class=\"size-full wp-image-55902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration by Yvette van Boven\u003c/figcaption>\u003c/figure>\n\u003cp>This is Northern European food, the wintery dishes of her Irish and Dutch homelands, not stolid but not lacking in potatoes, butter, and cream, either. There's the dish she's dubbed Dublin Lawyer (\"Because lawyers from Dublin are fat, rich, and always drunk...\"), made with lobster meat bathed in a rich sauce of butter, whiskey, and cream and served in a split-open lobster shell. There's a Duck and Sage Terrine sealed with melted butter and a white-on-white Tartiflette that uses cod instead of bacon to liven up this cheese-rich potato casserole from the French Alps. Tall, quiche-like Fluffy Pies have a secret, shared by a French cook: \"Less egg, more cream\". There are inventive fondues, a nouvelle-cuisine-ish Turbot Tower with Cabbage and Vanilla Beurre Blanc, and cut-out Christmas Sintercookies spiced, surprisingly, with Chinese five-spice powder and anise seeds. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also, there are a lot of wonderful drinks, some refreshing, most warming, from van Boven's favorite Winter Tea simmered with fresh ginger, licorice root, cinnamon stick, orange zest, and cloves to a Mulled Wine spiked with a shot of gin. (If you didn't already suspect there was nothing good for you in that oh-so-yummy bottle of Bailey's, here's where you learn that the homemade version is put together with heavy cream, sweetened condensed milk, coffee powder, whiskey, and chocolate syrup.) You can wake up with a nippy fresh Pineapple-Ginger Juice, toast with a convivial Clementine Negroni, or celebrate with a Winter Cocktail of vodka, cranberry juice, and orange zest shaken with a big scoop of vanilla ice cream, about which van Boven writes, \"Snow and cranberries in a glass. It doesn't get any more wintery than this.\" \u003c/p>\n\u003cfigure id=\"attachment_55905\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pulledpork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pulledpork.jpg\" alt=\" Illustration by Yvette van Boven\" width=\"200\" class=\"size-full wp-image-55905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Illustration by Yvette van Boven\u003c/figcaption>\u003c/figure>\n\u003cp>There's plenty of meat to keep you warm, too. Pulled Pork is deconstructed, step by step, the how-to topped with a happy pig reassuring you that \"This ridiculously delicious meal takes time, but NO effort.\" Leek and quinoa salad is larded with bacon; goat cheese salad uses slices of blood sausage as croutons. There's Steak and Kidney Pie, Oxtail Stew with Beluga Lentils, Beef Brisket and more, often balanced with tangy-tart fruit chutneys and relishes made from the winter fruit larder of pears, apples, citrus, and cranberries. And look closer at that picture of what appears, at first glance, to be a simple roast chicken. In fact, it's something closer to a Dutch turducken, deboned and stuffed with a football's worth of veal and pork sausage, \u003cem>then\u003c/em> roasted. \u003c/p>\n\u003cp>Not that there aren't plenty of simple, healthy, mostly vegetarian soups, too: Spelt and Mushroom Soup, with woodsy dried porcini; Chickpea Soup with Sweet Potato and Feta Crackers; Creme of White Beans and Celeriac with Chile Oil; A Gentle Soup of Leeks and Chestnuts; Split Pea Soup with Squash and Yogurt. The vegetarian main courses are equally cozy, including Risotto with Cauliflower, a star-topped puff-pastry pie filled with celeriac and wild mushrooms, even a very British Toad-in-the-Hole whose pastry is wrapped around a roasted red onion instead of the typical sausage. \u003c/p>\n\u003cp>It can take some paging back and forth to find what you want (see \"deliciously idiosyncratic,\" above), since the recipe organization is whimsical at best, and you're as likely to find a photograph of a contemplative rooster or a dog in the snow as a recipe for Irish Stew. \u003c/p>\n\u003cp>A few tips for American readers might have been helpful. Van Boven frequently calls for self-rising flour, a European staple that's hard to find in the U.S., at least around here. (It's more common in the biscuit-loving South.) She doesn't give a replacement, but it's easy to do: For each cup of self-rising flour, sift 1 cup of all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. As for those sachets of vanilla sugar, another European mainstay, just substitute 2 teaspoons granulated sugar plus 1 teaspoon vanilla extract for each sachet called for. \u003c/p>\n\u003cp>Any of my fellow stay-at-home/work-from-home brethren should memorize the recipe for van Boven's Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes, which she recommends for \"when you're home alone and you suddenly have an irresistible craving for chocolate but don't feel like doing much work,\" which I think anyone working in close conjunction with a deadline or a small child would agree is pretty much \u003cem>all the time.\u003c/em> Whipping up \u003ca href=\"http://piequeen.blogspot.com/2008/12/10-pm-cocoa-cake.html\">Late Night Easy Cocoa Cake\u003c/a>, my usual go-to, is like making Thanksgiving dinner by comparison: This one is mixed up right in the mug, then microwaved (although she does give conventional oven directions as well). \u003c/p>\n\u003cp>That one's for home noshing; when company's expected, put together the cover beauty shot, a buttery cardamom pound cake with whole pears baked right in the cake. It's no more work than poaching pears and serving them alongside a slice of cake, but the payoff--how did you \u003cem>do\u003c/em> that?--is much more satisfying. \u003c/p>\n\u003cfigure id=\"attachment_55826\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600a.jpg\" alt=\"Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes. Photo: Oof Verschuren\" width=\"400\" class=\"size-full wp-image-55826\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes. Photo: Oof Verschuren\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Sticky Chocolate Cake in Your Coffee Mug in 3 Minutes\u003c/strong>\u003c/h2>\n\u003cp>Yes, for real! This is ready in three minutes. I don’t like to cook in the microwave, but in this case it’s very appealing. Especially when you’re home alone and you suddenly have an irresistible craving for chocolate but don’t feel like doing much work. \u003c/p>\n\u003cp>I can imagine, however, that some of you might have trouble with the idea of making a cake in a microwave. If you prefer to use a conventional oven, use self-rising flour instead of all-purpose flour and bake at 350°F (180°C) in a greased ovenproof cup for about 20 minutes.\u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from Home Made Winter by Yvette van Boven, copyright 2012. Published by Stewart, Tabori, & Chang.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>2 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 3 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 mug-sized cake \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n3 tbsp all-purpose flour\u003cbr>\n3 tbsp sugar\u003cbr>\n1 1/2 tbsp unsweetened cocoa powder\u003cbr>\n1 sachet (2 tsp) vanilla sugar (see note)\u003cbr>\n1 egg\u003cbr>\n3 tbsp milk\u003cbr>\n3 tbsp sunflower oil\u003cbr>\nIf you wish:\u003cbr>\n3 tbsp chocolate chips or grated chocolate\u003cbr>\n3 tbsp raisins\u003cbr>\nSugar syrup, appelstroop (Dutch apple syrup), golden syrup, a dash of liqueur, or vanilla ice cream\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Mix the dry ingredients in the coffee mug. Add the egg and whisk with a fork. Add the milk and oil and whisk some more.\u003cbr>\nThen stir in the chocolate chips or raisins, if desired. \u003c/p>\n\u003cp>2. Place the mug in the microwave and “bake” the batter for 3 minutes on high. The cake will rise above the rim of the mug, but that’s fine! Let it cool for a bit.\u003c/p>\n\u003cp>3. If you wish, add any syrup, a dash of liqueur, or serve with vanilla ice cream.\u003c/p>\n\u003cp>Note: If you don't have vanilla sugar, use 2 teaspoons granulated sugar and 1 teaspoon vanilla extract. \u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_55825\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/HomeMadeWinterOof-Verschuren600.jpg\" alt=\"Cardamom Cake with Whole Pears & White Chocolate. Photo: Oof Verschuren\" width=\"400\" class=\"size-full wp-image-55825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cardamom Cake with Whole Pears & White Chocolate. Photo: Oof Verschuren\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Cardamom Cake with Whole Pears & White Chocolate\u003c/strong>\u003c/h2>\n\u003cp>This recipe has been published all over in magazines and newspapers, but I really don’t care; since it’s so good and it looks so cool, it belongs in this collection. \u003c/p>\n\u003cp>Make it, and you’re sold. \u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from Home Made Winter by Yvette van Boven, copyright 2012. Published by Stewart, Tabori, & Chang.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 40 minutes, plus cooling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 loaf cake (8-10 servings) \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the pears:\u003cbr>\n3 medium-sized crisp, firm pears (such as Bosc), peeled but whole, with the stem left on\u003cbr>\n1 (750-ml) bottle dry white wine\u003cbr>\n1 1/4 cups sugar\u003cbr>\n4 cloves\u003cbr>\n3 star anise pods\u003cbr>\n8 cardamom pods\u003cbr>\n2 cinnamon sticks\u003cbr>\nFor the cake:\u003cbr>\n1 1/2 cups (3 sticks) plus 2 tbsp butter, softened, plus extra for greasing\u003cbr>\n1 cup sugar\u003cbr>\n4 eggs\u003cbr>\n1 1/2 cups self-rising flour (see note)\u003cbr>\n1 generous tbsp ground cardamom\u003cbr>\npinch of salt\u003cbr>\nAnd further:\u003cbr>\n3 oz white chocolate, in chunks\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Poach the pears: In a large saucepan, combine the pears, wine, sugar, cloves, star anise, cardamom, and cinnamon and poach for 30 minutes over low heat. \u003c/p>\n\u003cp>2. Take the pears out of the liquid and set aside to cool. Add 2 1/2 cups (500 ml) water to the poaching liquid and boil to reduce the liquid by half. Let cool. \u003c/p>\n\u003cp>3. Make the cake: Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with parchment paper. Grease the parchment paper.\u003c/p>\n\u003cp>4. Using a hand mixer, beat the butter and sugar in a large bowl until creamy. Beat in the eggs one at the time. Don’t add a new egg until the previous one is incorporated. Sift the flour, cardamom, and salt over the batter and fold it in. \u003c/p>\n\u003cp>6. Spoon the batter into the pan. Press the pears in, stem end up. Bake for 40 minutes, until a toothpick inserted into the cake part comes out clean. Allow to cool in the pan, then gently remove the cake from the pan to a rack to cool completely. \u003c/p>\n\u003cp>7. Very carefully melt the chocolate: Set a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir the chocolate in the bowl until melted. Using a spoon, drizzle the chocolate over the cake and create nice stripes on top. \u003c/p>\n\u003cp>8. Let the chocolate dry for a bit and serve the cake in thick slices, with the reduced pear syrup poured on top.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside postID='bayareabites_48283,bayareabites_55238' label='Alternate Margarita Recipes']\u003cbr>\nFor me, margaritas are a summertime staple. Having a warm day, chased with bright citrus fruit and tequila, all in a salt-rimmed glass is just one of my favorite things. That said, I also love seasonal margaritas, like this roasted grapefruit and habanero margarita.\u003c/p>\n\u003cp>Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. \u003c/p>\n\u003cp>It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 grapefruits (3 cups juiced, remaining for garnish)\u003c/li>\n\u003cli>1 cup of tequila\u003c/li>\n\u003cli>1 habanero pepper\u003c/li>\n\u003cli>4 limes (2 for juicing, 2 for garnish)\u003c/li>\n\u003cli>1/4 cup Grand Marnier\u003c/li>\n\u003cli>Salt for the glasses\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Halve the habanero pepper. Now, be careful doing this because these little babies can burn. Do not rub your eyes or any other sensitive area without washing your hands thoroughly first.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Add the habanero slices to the tequila and let it steep for about three hours, or longer if you really want a kick!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\">\u003cimg class=\"alignnone size-full wp-image-55783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\" alt=\"Habanero Tequila\" width=\"1000\" height=\"745\">\u003c/a>\u003c/p>\n\u003cp>3. Slice five of the grapefruits in half and place them on a baking sheet. Place them in the broiler for about 10 minutes, or until the skins have roasted and shriveled and the pink flesh becomes charred.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\">\u003cimg class=\"alignnone size-full wp-image-55782\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\" alt=\"Grapefruit\" width=\"1000\" height=\"759\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\">\u003cimg class=\"alignnone size-full wp-image-55781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\" alt=\"Roasted Grapefruit\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>4. Remove the grapefruit and let them cool. When they are just warm to the touch, juice them and place the juice in the fridge to cool.\u003c/p>\n\u003cp>5. Once the tequila is ready, combine it along with the grapefruit juice, the juice of two limes, the grand marnier and the remaining fruit, cut into slices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\">\u003cimg class=\"alignnone size-full wp-image-55780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"1000\" height=\"751\">\u003c/a>\u003c/p>\n\u003cp>Serve the margarita on the rocks in salt rimmed glasses and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\">\u003cimg class=\"alignnone size-full wp-image-55779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"683\" height=\"1000\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nFor me, margaritas are a summertime staple. Having a warm day, chased with bright citrus fruit and tequila, all in a salt-rimmed glass is just one of my favorite things. That said, I also love seasonal margaritas, like this roasted grapefruit and habanero margarita.\u003c/p>\n\u003cp>Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. \u003c/p>\n\u003cp>It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 grapefruits (3 cups juiced, remaining for garnish)\u003c/li>\n\u003cli>1 cup of tequila\u003c/li>\n\u003cli>1 habanero pepper\u003c/li>\n\u003cli>4 limes (2 for juicing, 2 for garnish)\u003c/li>\n\u003cli>1/4 cup Grand Marnier\u003c/li>\n\u003cli>Salt for the glasses\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Halve the habanero pepper. Now, be careful doing this because these little babies can burn. Do not rub your eyes or any other sensitive area without washing your hands thoroughly first.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Add the habanero slices to the tequila and let it steep for about three hours, or longer if you really want a kick!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\">\u003cimg class=\"alignnone size-full wp-image-55783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9690.jpg\" alt=\"Habanero Tequila\" width=\"1000\" height=\"745\">\u003c/a>\u003c/p>\n\u003cp>3. Slice five of the grapefruits in half and place them on a baking sheet. Place them in the broiler for about 10 minutes, or until the skins have roasted and shriveled and the pink flesh becomes charred.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\">\u003cimg class=\"alignnone size-full wp-image-55782\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9697.jpg\" alt=\"Grapefruit\" width=\"1000\" height=\"759\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\">\u003cimg class=\"alignnone size-full wp-image-55781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9704.jpg\" alt=\"Roasted Grapefruit\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>4. Remove the grapefruit and let them cool. When they are just warm to the touch, juice them and place the juice in the fridge to cool.\u003c/p>\n\u003cp>5. Once the tequila is ready, combine it along with the grapefruit juice, the juice of two limes, the grand marnier and the remaining fruit, cut into slices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\">\u003cimg class=\"alignnone size-full wp-image-55780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9765.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"1000\" height=\"751\">\u003c/a>\u003c/p>\n\u003cp>Serve the margarita on the rocks in salt rimmed glasses and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\">\u003cimg class=\"alignnone size-full wp-image-55779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9792.jpg\" alt=\"Roasted Grapefruit + Habanero Margarita\" width=\"683\" height=\"1000\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>What is the Big Game without a handful of tasty snacks on hand? Especially if they are homemade. Just one of the wonderful things about these roasted curry chickpeas. They are also big on flavor. The curry and cumin really complement the roasted legume and the coriander adds a bit of zing. Plus they are spicy too! \u003c/p>\n\u003cp>Of course, you can season them anyway you want, really. Use this curry seasoning just as a suggestion but maybe try this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/13/roasted-pumpkin-seeds-three-ways/\">Coffee and Chili\u003c/a> mix or this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/13/roasted-pumpkin-seeds-three-ways/\">Maple and Sea Salt\u003c/a>? And go \u003ca href=\"http://www.49ers.com/\">Niners\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Curry Chickpeas\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 15 ounce can of chickpeas\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>1 tablespoon curry powder\u003c/li>\n\u003cli>2 teaspoons cumin\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1/2 teaspoon coriander\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 400 degrees F.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9628.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9628.jpg\" alt=\"Chickpeas\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55727\">\u003c/a>\u003c/p>\n\u003cp>2. Strain the chickpeas and rinse them clean. You don't want any of the liquid they were packed in to remain.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9637.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9637.jpg\" alt=\"Chickpeas\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55728\">\u003c/a>\u003c/p>\n\u003cp>3. Place a paper towel on a flat surface and spread the chickpeas onto it so that they are a single layer. Place another towel on top of them, rolling them around, until they are completely dry.\u003c/p>\n\u003cp>4. Toss the chickpeas with olive oil and then place them on a baking sheet lined with parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9644.jpg\" alt=\"Chickpeas\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55729\">\u003c/a>\u003c/p>\n\u003cp>5. Roast them for about 40 minutes until they are a deep golden brown and very crunchy, making sure to not burn them.\u003c/p>\n\u003cp>6. Combine all of the spices plus the salt into a bowl large enough to hold the chickpeas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9653.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9653.jpg\" alt=\"Curry Spices\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55730\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9657.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9657.jpg\" alt=\"Curry Spices\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55731\">\u003c/a>\u003c/p>\n\u003cp>7 Add the chickpeas and toss until they are fully coated.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9664.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9664.jpg\" alt=\"Roasted Curry Chickpeas\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55732\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What is the Big Game without a handful of tasty snacks on hand? Especially if they are homemade. Just one of the wonderful things about these roasted curry chickpeas. They are also big on flavor. The curry and cumin really complement the roasted legume and the coriander adds a bit of zing. Plus they are spicy too! \u003c/p>\n\u003cp>Of course, you can season them anyway you want, really. Use this curry seasoning just as a suggestion but maybe try this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/13/roasted-pumpkin-seeds-three-ways/\">Coffee and Chili\u003c/a> mix or this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/13/roasted-pumpkin-seeds-three-ways/\">Maple and Sea Salt\u003c/a>? And go \u003ca href=\"http://www.49ers.com/\">Niners\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Curry Chickpeas\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 15 ounce can of chickpeas\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>1 tablespoon curry powder\u003c/li>\n\u003cli>2 teaspoons cumin\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1/2 teaspoon coriander\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 400 degrees F.\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/IMG_9628.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9628.jpg\" alt=\"Chickpeas\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55727\">\u003c/a>\u003c/p>\n\u003cp>2. Strain the chickpeas and rinse them clean. You don't want any of the liquid they were packed in to remain.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9637.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9637.jpg\" alt=\"Chickpeas\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55728\">\u003c/a>\u003c/p>\n\u003cp>3. Place a paper towel on a flat surface and spread the chickpeas onto it so that they are a single layer. Place another towel on top of them, rolling them around, until they are completely dry.\u003c/p>\n\u003cp>4. Toss the chickpeas with olive oil and then place them on a baking sheet lined with parchment paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9644.jpg\" alt=\"Chickpeas\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55729\">\u003c/a>\u003c/p>\n\u003cp>5. Roast them for about 40 minutes until they are a deep golden brown and very crunchy, making sure to not burn them.\u003c/p>\n\u003cp>6. Combine all of the spices plus the salt into a bowl large enough to hold the chickpeas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9653.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9653.jpg\" alt=\"Curry Spices\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55730\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9657.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9657.jpg\" alt=\"Curry Spices\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55731\">\u003c/a>\u003c/p>\n\u003cp>7 Add the chickpeas and toss until they are fully coated.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9664.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9664.jpg\" alt=\"Roasted Curry Chickpeas\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-55732\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chuck Siegel: The Return of Charles Chocolates to San Francisco",
"title": "Chuck Siegel: The Return of Charles Chocolates to San Francisco",
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"content": "\u003cfigure id=\"attachment_55558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mission Creek in San Francisco will soon get a new 7600-square foot chocolate kitchen and retail space from San Francisco resident Chuck Siegel and his sweet company, \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>. The open kitchen will allow guests to see their confections being made and enrobed, and Siegel has crafted new items and mendiant-style chocolate bars while bidding adieu to less popular creations (looking at you, marzipan and marmalade). The café offers an extension of the menu done for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>: hot and frozen hot chocolate, “a cake or two,” tea, pastries, cookies, brownies and s’mores. Because Siegel has always fancied helping young chocolatiers, he plans on also sharing his space as an incubator for fresh talent.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\" title=\"Chocolate Chip Cookie\" alt=\"Chocolate Chip Cookie\" width=\"275\" class=\"alignnone size-full wp-image-55575\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\" alt=\"Charles Chocolate Brownie\" width=\"275\" class=\"alignnone size-full wp-image-55571\">\u003c/a>\u003c/p>\n\u003cp>Siegel was in business for over six years until March 2011, when his shop in the Westfield Mall and the overall company closed in an unexpected and dramatic turn of events. Siegel regrouped and opted for a \u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\">Kickstarter\u003c/a> campaign with 400 backers (including this writer) to successfully raise over $53,000 and get a lease for space at 535 Florida Street. The site used to house the Potrero Brewing Company and still has heat lamps that no doubt make typical San Francisco chilly days more pleasing. Siegel said he was able to buy glass shelving units from the Betsey Johnson store on Fillmore Street before it went out of business. The shelves will get prime real estate in the retail space. \"My wife and daughters kept going to the sales there before it closed and the last day, I was able to buy these shelves. My family loves that I got them there.\" \u003c/p>\n\u003cfigure id=\"attachment_55574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\" alt=\"Charles Chocolates sign at new facility on Florida Street\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sign at new facility on Florida Street\u003c/figcaption>\u003c/figure>\n\u003cp>Getting the Kickstarter infusion of capital allowed Siegel to buy back vital company assets which were acquired by a former investor. It ultimately meant Siegel could at last return to making his beloved small-batch chocolates and confections. \u003c/p>\n\u003cfigure id=\"attachment_55562\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\" alt=\"Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Chocolates are made with premium stuff, by hand: organic herbs, fruits and nuts as well as organic cream and butter. Siegel, who is self taught, won a \u003ca href=\"http://www.goodfoodawards.org/chocolate/charles-chocolates-salty-sweet-cashew-bar/\">Good Food Award\u003c/a> in 2011, nabbed a Sunset Magazine’s “Best of the West” \u003ca href=\"http://www.sunset.com/food-wine/flavors-of-the-west/best-boxed-chocolates-00400000011936/\">award\u003c/a>, as well as accolades from \u003ca href=\"http://www.7x7.com/eat-drink/valentines-day-chocolate-buying-guide\">7x7\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/ebx/best-chocolates-dont-put-that-box-in-a-landfill-and151-eat-it/BestOf?oid=1167698\">East Bay Express\u003c/a>. His most exciting creation may be a signature edible chocolate box which creatively doubles the eating experience in a novel way. Because Siegel is due to open the new space as early as this Friday, I wanted to see what’s new.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\" title=\"Chocolate Fleur de Sel Caramels\" alt=\"Chocolate Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55564\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\" title=\"Fleur de Sel Caramels\" alt=\"Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55563\">\u003c/a>\u003c/p>\n\u003cp>Siegel’s Kickstarter update on Monday January 28 detailed the final details: “Once the painting is finished tomorrow all that stands in the way of us opening the kitchen and store is laying an epoxy floor, installing the glass walls that separate the kitchen and retail store and a half a dozen inspections (it's not as bad as it sounds!).” I interviewed Siegel at the new site and his comments have been edited for grammar and content.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Kickstarter was a big part of your move to return. What was that process like? Is it a unique Bay Area success story?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> It’s not unique to the Bay Area to use Kickstarter. I think the Bay Area uses it more because we have a greater awareness. I actually participate in food and chocolate campaigns that are all over. For us it was a wonderful way for us to raise the money and I love the concept of crowd funding. We were also able to reengage with our fan base and we already had their information from our newsletters. None of our fans stopped eating chocolate for the last year. So I need to reengage them. We know they love our products but Kickstarter let us relaunch and all those participants are getting a box of our chocolates. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about the café menu. What are the highlights and how did you come up with the items?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I decided to look at what was selling and not selling and pare things down. Maybe not keep things that only I love. Like marzipan--ours is really unique. We cooked it with Meyer lemon or blood orange, so it’s very strongly flavored. We had some really dedicated followers but just not that many of them (laughs). \u003c/p>\n\u003cp>I’ve had a year to play and try to find perfection with my ganache, which is silly given how simple ganache is. I am also doing small ganache that I call pave. It’s named after paving stones. It is very very simple ganache but also not so simple to get just right. I’ve been making these for years. \u003c/p>\n\u003cfigure id=\"attachment_55565\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\" alt=\"Charles Chocolates Ultimate Fruit and Nut Bar\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates Ultimate Fruit and Nut Bar\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve expanded the bar line because they are really fun. Everyone knows I like bars with a lot of stuff in them. I’ve made some smaller bars, like the mendiant, which has different fruits and is very French. \u003ca href=\"http://en.wikipedia.org/wiki/Mendiant\">Mendiants\u003c/a> are always pretty but silly as a product to me because it’s really hard to eat and get more than one thing in your bite. One has fresh roasted almonds, sultanas and comes in bittersweet and milk chocolate. The other bar has candied lemon peel, pine nuts, pistachios, hazelnuts and sultanas. The idea is to get really strong bursts of fruit and nut with the chocolate. The chocolate has to lead and I don’t want the flavors to overpower the chocolate; the key is to make it complimentary. I played with hundreds of bar combinations and these two are the ones I think are great. Right now I am calling them the ultimate fruit and nut bar because when I was little I loved the Cadbury fruit and nut bar. \u003c/p>\n\u003cp>Like in Emeryville, the kitchen here is designed to be watched. We wanted to have things folks can hang out and enjoy. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a factory in Emeryville but are reopening in the Mission. Why be in SF? And the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> We moved to Emeryville for convenience and cost. I actually love Emeryville. I started my first company, Attivo Confections over there.\u003c/p>\n\u003cp>Our new place is in Mission Creek. I love this neighborhood. It’s had a lot of really interesting food spots opening: \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> for Cuban, \u003ca href=\"http://www.heathceramics.com/san-francisco\">Heath Ceramics\u003c/a>, and \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. We’ve been eating at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> for 20 years. Walk three blocks and you’re at Mission and Valencia streets. \u003c/p>\n\u003cp>I did an interview with \u003ca href=\"http://sf.eater.com/archives/2012/06/20/charles_chocolates_relaunching_with_store_and_cafe.php\">Tamara Palmer\u003c/a> and she called the new space \"Potrero Hill\" and people corrected that it is actually located in the Mission. That was the only thing they commented on for the story. There is a \u003ca href=\"http://mcma-sf.org/\">Mission Creek Merchants Association\u003c/a> and we are in it. \u003c/p>\n\u003cp>I wanted to be in the city because I live here and have done so since 1986. For retail, SF can’t be beat. When we needed 7400 square feet, I knew it wasn’t going to be found on Valencia. Or at least be affordable. \u003c/p>\n\u003cfigure id=\"attachment_55568\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\" alt=\"Triple Chocolate Almonds in Heath Ceramic bowl\" width=\"400\" class=\"size-full wp-image-55568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Chocolate Almonds in Heath Ceramic bowl\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What’s different this time?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel\u003c/strong>\u003cstrong>:\u003c/strong> So much... the opportunity to do more with retail because we’re in the city. It’s opened up a lot of opportunity. I’ve been doing this for 25 years so now get an opportunity to take everything I’ve learned in terms of kitchen, layout, equipment, and products. We will incubate young chocolatiers -- because there’s nothing cooler than seeing someone make chocolates on their own and do it well. I get almost a feeling of parental pride from seeing that. I have always done it, but informally. We hire them, they learn skills and they go off on their own. This time, we will formalize it and make it more of a program so they get a stronger knowledge of how to sell, market and package and what are the laws. They’ll have a slightly easier time of it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> When I first started my first company Attivo Confections, I called Joseph Schmidt and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/14/qa-with-chocolate-expert-and-author-alice-medrich/\">Alice Medrich\u003c/a>. It's classic how good things come from the Bay Area. Both were remarkably generous with their time and expertise. Alice especially was patient. I called her one night when my ganache was broken and she helped me figure it out. If it wasn’t for them, I probably would’ve never made it. That’s why I like to teach and help. It’s really great to have them to turn to. \u003c/p>\n\u003cfigure id=\"attachment_55570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\" alt=\"Paves- Classic French Truffles and Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paves- Classic French Truffles and Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> The best: it’s chocolate. I really don’t know if there is a more universal food item. There’s something really fantastic about making something and seeing the enjoyment in their face. It’s an absolute kick to make something that everyone enjoys. Chocolate only exists to bring joy and we eat it for pure pleasure. There can be a real intellectual part to it too, with what’s going on in the bean to bar market now. Some folks are using traditional technique and some are not; that’s one of the most exciting things about the industry now.\u003c/p>\n\u003cp>The worst part is that chocolate is remarkably temperamental. Even now, I’ll have things happen with chocolate that completely floors me. I know how to use it in confections and pastry. But at times it’s confounding. Most of our confections are very perishable. We use nuts that are prone to rancidity and cream and butter that are perishable. We’re actually making food but it’s food made with chocolate. When you buy a fresh truffle, it’s meant to be eaten fresh. It doesn’t age like a bottle of wine. It will help folks understand what we do.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you eat and drink when you aren’t working?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel: \u003c/strong>I eat mostly at home. One of the best things about this neighborhood has an amazing number of places to eat. I’ve always loved \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. I’m not a huge drinker but I love fun and inventive cocktails so I love \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a>. It’s become one of my instant favorites and they make really wonderful drinks. It’s become a place to go to after work.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> is one my favorite places for lunch. Their sandwiches are awesome. \u003c/p>\n\u003cp>Or I’ll just go to \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a>. My wife danced Brazilian samba. She’d dance and I’d walk around the Mission and then go have a burrito. \u003c/p>\n\u003cp>French fries are my favorite food in the world. I love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> and am a complete and total sucker for their burger and fries. I also love steak frites so I love \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for Valentine’s Day? How will you celebrate?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I can’t say how I’ll celebrate because then my wife will know (laughs). I love the fact that Valentine's revolves around chocolate but it bothers me too. I’ve never quite understood why it happens to be chocolate. The most fun way to celebrate may be our edible chocolate boxes, which is a really unique way of presenting chocolates. Velour hearts were never something I could wrap my head around. We did them a couple of times and then I had 1/2 a pallet left. We gave away to another chocolatier because I promised myself I’d never use them again. I love flowers for Valentine's, too. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\" alt=\"Charles Chocolates menus and boxes\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-55573\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps/ms?msid=206585514427314631506.0004d4663eaa402329c0c&msa=0&ll=37.762819,-122.411173&spn=0.000901,0.002068&iwloc=A\">Map\u003c/a>\u003cbr>\n535 Florida St.\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CharlesChoco\">@CharlesChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CharlesChocolatesSF?fref=ts\">Charles Chocolates\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Chuck Siegel, who used Kickstarter to revive his company, Charles Chocolates. Siegel is gearing up to open a 7,600-square foot chocolate kitchen and retail space in the Mission.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chuck-siegel1000c.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Mission Creek in San Francisco will soon get a new 7600-square foot chocolate kitchen and retail space from San Francisco resident Chuck Siegel and his sweet company, \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>. The open kitchen will allow guests to see their confections being made and enrobed, and Siegel has crafted new items and mendiant-style chocolate bars while bidding adieu to less popular creations (looking at you, marzipan and marmalade). The café offers an extension of the menu done for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>: hot and frozen hot chocolate, “a cake or two,” tea, pastries, cookies, brownies and s’mores. Because Siegel has always fancied helping young chocolatiers, he plans on also sharing his space as an incubator for fresh talent.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/chocolatechipcookie1000.jpg\" title=\"Chocolate Chip Cookie\" alt=\"Chocolate Chip Cookie\" width=\"275\" class=\"alignnone size-full wp-image-55575\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/brownie1000.jpg\" alt=\"Charles Chocolate Brownie\" width=\"275\" class=\"alignnone size-full wp-image-55571\">\u003c/a>\u003c/p>\n\u003cp>Siegel was in business for over six years until March 2011, when his shop in the Westfield Mall and the overall company closed in an unexpected and dramatic turn of events. Siegel regrouped and opted for a \u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\">Kickstarter\u003c/a> campaign with 400 backers (including this writer) to successfully raise over $53,000 and get a lease for space at 535 Florida Street. The site used to house the Potrero Brewing Company and still has heat lamps that no doubt make typical San Francisco chilly days more pleasing. Siegel said he was able to buy glass shelving units from the Betsey Johnson store on Fillmore Street before it went out of business. The shelves will get prime real estate in the retail space. \"My wife and daughters kept going to the sales there before it closed and the last day, I was able to buy these shelves. My family loves that I got them there.\" \u003c/p>\n\u003cfigure id=\"attachment_55574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charleschocolatesign1000.jpg\" alt=\"Charles Chocolates sign at new facility on Florida Street\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sign at new facility on Florida Street\u003c/figcaption>\u003c/figure>\n\u003cp>Getting the Kickstarter infusion of capital allowed Siegel to buy back vital company assets which were acquired by a former investor. It ultimately meant Siegel could at last return to making his beloved small-batch chocolates and confections. \u003c/p>\n\u003cfigure id=\"attachment_55562\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/driedapricotplaques1000.jpg\" alt=\"Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Chocolates are made with premium stuff, by hand: organic herbs, fruits and nuts as well as organic cream and butter. Siegel, who is self taught, won a \u003ca href=\"http://www.goodfoodawards.org/chocolate/charles-chocolates-salty-sweet-cashew-bar/\">Good Food Award\u003c/a> in 2011, nabbed a Sunset Magazine’s “Best of the West” \u003ca href=\"http://www.sunset.com/food-wine/flavors-of-the-west/best-boxed-chocolates-00400000011936/\">award\u003c/a>, as well as accolades from \u003ca href=\"http://www.7x7.com/eat-drink/valentines-day-chocolate-buying-guide\">7x7\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/ebx/best-chocolates-dont-put-that-box-in-a-landfill-and151-eat-it/BestOf?oid=1167698\">East Bay Express\u003c/a>. His most exciting creation may be a signature edible chocolate box which creatively doubles the eating experience in a novel way. Because Siegel is due to open the new space as early as this Friday, I wanted to see what’s new.\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/fleurdesel1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000a.jpg\" title=\"Chocolate Fleur de Sel Caramels\" alt=\"Chocolate Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55564\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fleurdesel1000.jpg\" title=\"Fleur de Sel Caramels\" alt=\"Fleur de Sel Caramels\" width=\"275\" class=\"alignnone size-full wp-image-55563\">\u003c/a>\u003c/p>\n\u003cp>Siegel’s Kickstarter update on Monday January 28 detailed the final details: “Once the painting is finished tomorrow all that stands in the way of us opening the kitchen and store is laying an epoxy floor, installing the glass walls that separate the kitchen and retail store and a half a dozen inspections (it's not as bad as it sounds!).” I interviewed Siegel at the new site and his comments have been edited for grammar and content.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Kickstarter was a big part of your move to return. What was that process like? Is it a unique Bay Area success story?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> It’s not unique to the Bay Area to use Kickstarter. I think the Bay Area uses it more because we have a greater awareness. I actually participate in food and chocolate campaigns that are all over. For us it was a wonderful way for us to raise the money and I love the concept of crowd funding. We were also able to reengage with our fan base and we already had their information from our newsletters. None of our fans stopped eating chocolate for the last year. So I need to reengage them. We know they love our products but Kickstarter let us relaunch and all those participants are getting a box of our chocolates. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about the café menu. What are the highlights and how did you come up with the items?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I decided to look at what was selling and not selling and pare things down. Maybe not keep things that only I love. Like marzipan--ours is really unique. We cooked it with Meyer lemon or blood orange, so it’s very strongly flavored. We had some really dedicated followers but just not that many of them (laughs). \u003c/p>\n\u003cp>I’ve had a year to play and try to find perfection with my ganache, which is silly given how simple ganache is. I am also doing small ganache that I call pave. It’s named after paving stones. It is very very simple ganache but also not so simple to get just right. I’ve been making these for years. \u003c/p>\n\u003cfigure id=\"attachment_55565\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fruitnutbar-milkchocolate1000.jpg\" alt=\"Charles Chocolates Ultimate Fruit and Nut Bar\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates Ultimate Fruit and Nut Bar\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve expanded the bar line because they are really fun. Everyone knows I like bars with a lot of stuff in them. I’ve made some smaller bars, like the mendiant, which has different fruits and is very French. \u003ca href=\"http://en.wikipedia.org/wiki/Mendiant\">Mendiants\u003c/a> are always pretty but silly as a product to me because it’s really hard to eat and get more than one thing in your bite. One has fresh roasted almonds, sultanas and comes in bittersweet and milk chocolate. The other bar has candied lemon peel, pine nuts, pistachios, hazelnuts and sultanas. The idea is to get really strong bursts of fruit and nut with the chocolate. The chocolate has to lead and I don’t want the flavors to overpower the chocolate; the key is to make it complimentary. I played with hundreds of bar combinations and these two are the ones I think are great. Right now I am calling them the ultimate fruit and nut bar because when I was little I loved the Cadbury fruit and nut bar. \u003c/p>\n\u003cp>Like in Emeryville, the kitchen here is designed to be watched. We wanted to have things folks can hang out and enjoy. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You had a factory in Emeryville but are reopening in the Mission. Why be in SF? And the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> We moved to Emeryville for convenience and cost. I actually love Emeryville. I started my first company, Attivo Confections over there.\u003c/p>\n\u003cp>Our new place is in Mission Creek. I love this neighborhood. It’s had a lot of really interesting food spots opening: \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> for Cuban, \u003ca href=\"http://www.heathceramics.com/san-francisco\">Heath Ceramics\u003c/a>, and \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. We’ve been eating at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> for 20 years. Walk three blocks and you’re at Mission and Valencia streets. \u003c/p>\n\u003cp>I did an interview with \u003ca href=\"http://sf.eater.com/archives/2012/06/20/charles_chocolates_relaunching_with_store_and_cafe.php\">Tamara Palmer\u003c/a> and she called the new space \"Potrero Hill\" and people corrected that it is actually located in the Mission. That was the only thing they commented on for the story. There is a \u003ca href=\"http://mcma-sf.org/\">Mission Creek Merchants Association\u003c/a> and we are in it. \u003c/p>\n\u003cp>I wanted to be in the city because I live here and have done so since 1986. For retail, SF can’t be beat. When we needed 7400 square feet, I knew it wasn’t going to be found on Valencia. Or at least be affordable. \u003c/p>\n\u003cfigure id=\"attachment_55568\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/triplechocolate-almonds600.jpg\" alt=\"Triple Chocolate Almonds in Heath Ceramic bowl\" width=\"400\" class=\"size-full wp-image-55568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple Chocolate Almonds in Heath Ceramic bowl\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What’s different this time?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel\u003c/strong>\u003cstrong>:\u003c/strong> So much... the opportunity to do more with retail because we’re in the city. It’s opened up a lot of opportunity. I’ve been doing this for 25 years so now get an opportunity to take everything I’ve learned in terms of kitchen, layout, equipment, and products. We will incubate young chocolatiers -- because there’s nothing cooler than seeing someone make chocolates on their own and do it well. I get almost a feeling of parental pride from seeing that. I have always done it, but informally. We hire them, they learn skills and they go off on their own. This time, we will formalize it and make it more of a program so they get a stronger knowledge of how to sell, market and package and what are the laws. They’ll have a slightly easier time of it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> When I first started my first company Attivo Confections, I called Joseph Schmidt and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/14/qa-with-chocolate-expert-and-author-alice-medrich/\">Alice Medrich\u003c/a>. It's classic how good things come from the Bay Area. Both were remarkably generous with their time and expertise. Alice especially was patient. I called her one night when my ganache was broken and she helped me figure it out. If it wasn’t for them, I probably would’ve never made it. That’s why I like to teach and help. It’s really great to have them to turn to. \u003c/p>\n\u003cfigure id=\"attachment_55570\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles-apricotplaques1000.jpg\" alt=\"Paves- Classic French Truffles and Dried Apricot Plaques\" width=\"1000\" height=\"669\" class=\"size-full wp-image-55570\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paves- Classic French Truffles and Dried Apricot Plaques\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best and worst things about working with chocolate and selling a food product? \u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> The best: it’s chocolate. I really don’t know if there is a more universal food item. There’s something really fantastic about making something and seeing the enjoyment in their face. It’s an absolute kick to make something that everyone enjoys. Chocolate only exists to bring joy and we eat it for pure pleasure. There can be a real intellectual part to it too, with what’s going on in the bean to bar market now. Some folks are using traditional technique and some are not; that’s one of the most exciting things about the industry now.\u003c/p>\n\u003cp>The worst part is that chocolate is remarkably temperamental. Even now, I’ll have things happen with chocolate that completely floors me. I know how to use it in confections and pastry. But at times it’s confounding. Most of our confections are very perishable. We use nuts that are prone to rancidity and cream and butter that are perishable. We’re actually making food but it’s food made with chocolate. When you buy a fresh truffle, it’s meant to be eaten fresh. It doesn’t age like a bottle of wine. It will help folks understand what we do.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you eat and drink when you aren’t working?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel: \u003c/strong>I eat mostly at home. One of the best things about this neighborhood has an amazing number of places to eat. I’ve always loved \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. I’m not a huge drinker but I love fun and inventive cocktails so I love \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a>. It’s become one of my instant favorites and they make really wonderful drinks. It’s become a place to go to after work.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a> is one my favorite places for lunch. Their sandwiches are awesome. \u003c/p>\n\u003cp>Or I’ll just go to \u003ca href=\"http://www.elfarolitoinc.com/\">El Farolito\u003c/a>. My wife danced Brazilian samba. She’d dance and I’d walk around the Mission and then go have a burrito. \u003c/p>\n\u003cp>French fries are my favorite food in the world. I love \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> and am a complete and total sucker for their burger and fries. I also love steak frites so I love \u003ca href=\"http://bouchonbistro.com/\">Bouchon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your suggestions for Valentine’s Day? How will you celebrate?\u003c/strong>\u003cbr>\n\u003cstrong>Siegel:\u003c/strong> I can’t say how I’ll celebrate because then my wife will know (laughs). I love the fact that Valentine's revolves around chocolate but it bothers me too. I’ve never quite understood why it happens to be chocolate. The most fun way to celebrate may be our edible chocolate boxes, which is a really unique way of presenting chocolates. Velour hearts were never something I could wrap my head around. We did them a couple of times and then I had 1/2 a pallet left. We gave away to another chocolatier because I promised myself I’d never use them again. I love flowers for Valentine's, too. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/charles-chocolatesmenu1000.jpg\" alt=\"Charles Chocolates menus and boxes\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-55573\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps/ms?msid=206585514427314631506.0004d4663eaa402329c0c&msa=0&ll=37.762819,-122.411173&spn=0.000901,0.002068&iwloc=A\">Map\u003c/a>\u003cbr>\n535 Florida St.\u003cbr>\nSan Francisco, CA 94110\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/CharlesChoco\">@CharlesChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/CharlesChocolatesSF?fref=ts\">Charles Chocolates\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SuPOE Bowl XLVII Menu",
"title": "SuPOE Bowl XLVII Menu",
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"content": "\u003cfigure id=\"attachment_55483\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\">\u003cimg class=\"size-full wp-image-55483\" title=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\" alt=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" width=\"1000\" height=\"664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raven at Edgar Allen Poe House.\u003c/figcaption>\u003c/figure>\n\u003cp>On February 3rd at 3:30 PM PT, the Brothers Harbaugh will face their teams off in what I have chosen to term the \"Super Browl.\" Living in the Bay Area as I do, I know full well that it is incredibly ballsy of me to write up a Super Bowl menu that gives the appearance of favoring the Other Team, so give me a chance to explain myself.\u003c/p>\n\u003cp>I adore \u003ca href=\"http://www.49ers.com/team/coaches/jim-harbaugh/0168f05e-4fc6-4b7d-bdff-db27c0224ea7\">Coach Jim Harbaugh\u003c/a>. Not only did the man coach Stanford, where my husband teaches, and play for the University of Michigan, which is my beloved alma mater, but my three-and-a-half-year-old son idolizes him for his \u003ca href=\"http://www.youtube.com/watch?v=bM_nvo1OzJ4\">hilariously entertaining Harbawls alone\u003c/a>. I have also been lucky enough to meet Coach Harbaugh once, and the guy has a way more laid-back, gregarious personality than the laconic and sometimes amusingly impatient side \u003ca href=\"http://blog.sfgate.com/49ers/2011/12/12/the-pattern-of-jim-harbaughs-news-conferences/\">he shows to the press\u003c/a>.\u003c/p>\n\u003cp>Because of all of that and because of our zip code, the 49ers have my heart on Super Bowl Sunday.\u003c/p>\n\u003cp>All that said and duly acknowledged, you simply cannot deny the awesomeness that is the only professional football team to be named for a literary reference, in this case, \u003ca href=\"http://www.baltimoreravens.com/team/history/naming-baltimores-team.html\">Edgar Allan Poe's gibbering raven\u003c/a>. (Fun fact: today also happens to be the day that Edgar Allan Poe's poem, \"The Raven,\" was published in 1845. Some would argue \"The Raven\" is the most famous American poem.)\u003c/p>\n\u003cfigure id=\"attachment_55479\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\">\u003cimg class=\"size-full wp-image-55479\" title=\"Edgar Allen Poe. Photo: Getty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\" alt=\"Edgar Allen Poe. Photo: Getty\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edgar Allen Poe. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>So, if you happen to be a Ravens fan who has been wondering what ap\u003cem>poe\u003c/em>priate foods you should have on your table for \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl Sunday\u003c/a>, or if you want to effectively \u003cem>feast\u003c/em> on the other team in effigy, as it were, I've dreamed up a meal for The Ravenous among you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, you could go with foods taken directly out of Poe, like from his wonderfully suspenseful story \"The Pit and the Pendulum\":\u003c/p>\n\u003cblockquote>\u003cp>\"I say to my horror; for I was consumed with intolerable thirst. This thirst it appeared to be the design of my persecutors to stimulate: for the food in the dish was meat pungently seasoned.\"\u003c/p>\u003c/blockquote>\n\u003cp>Or get fancy with victuals from \"The System of Dr. Tarr and Prof. Fether\":\u003c/p>\n\u003cblockquote>\u003cp>\"...a small calf roasted whole, and set upon its knees, with an apple in its mouth, as is the English fashion of dressing a hare.\"\u003c/p>\u003c/blockquote>\n\u003cp>You can also take Super Bowl decorating advice from Poe:\u003c/p>\n\u003cblockquote>\u003cp>\"The table was superbly set out. It was loaded with plate, and more than loaded with delicacies. The profusion was absolutely barbaric. There were meats enough to have feasted the Anakim. Never, in all my life, had I witnessed so lavish, so wasteful an expenditure of the good things of life...There seemed very little taste, however, in the arrangements; and my eyes, accustomed to quiet lights, were sadly offended by the prodigious glare of a multitude of wax candles, which, in silver candelabra, were deposited upon the table, and all about the room, wherever it was possible to find a place.\"\u003cbr>\n--\u003cem>The System of Dr. Tarr and Prof. Fether\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>(I just have this feeling Sandra Lee would approve of that kind of \u003ca href=\"http://foodnetworkhumor.com/2011/09/top-10-tackiest-sandra-lee-tablescapes-of-all-time/\">tablescape\u003c/a>, don't you?)\u003c/p>\n\u003cp>You could also try to eat the \u003ca href=\"http://www.dailygazette.com/weblogs/food-forum/2009/apr/28/42809_poe/\">foods from Poe's era\u003c/a>, but bread and molasses is less than football festive, so let’s bring on the Poe puns!\u003c/p>\n\u003ch2>\u003cstrong>Edgar Allan Poe Super Bowl Menu\u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>APPETIZERS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55481\" title=\"Heart in Hand. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\" alt=\"Heart in Hand. Photo: iStockphoto\" width=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Tell-Tale Artichoke Heart Spread\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 14 oz. can artichoke hearts in water, drained\u003c/li>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>1 cup grated Parmesan cheese\u003c/li>\n\u003cli>2 cloves of garlic, minced or chopped\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>Dash of Tabasco sauce\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat oven to 350° F.\u003c/p>\n\u003cp>Mash drained artichoke hearts. Mix all ingredients together and put into a glass or ceramic baking dish. Bake until brown on top, about 25-30 minutes.\u003c/p>\n\u003cp>Serve with Melba toast crackers, slices of French bread, or hide under the floorboards until you can no longer stand \"the beating of his hideous heart!\"\u003c/p>\n\u003cp>\u003cem>Recipe from my mother, Gretchen Vander Weide, who shares a birthday with Edgar Allan Poe.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Avocado Pit and the Pendulum Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ripe avocados\u003c/li>\n\u003cli>2 cloves minced garlic\u003c/li>\n\u003cli>6 sliced scallions, white and pale green parts only\u003c/li>\n\u003cli>1 jalapeno, minced\u003c/li>\n\u003cli>Juice from half a lemon\u003c/li>\n\u003cli>Salt, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPut all ingredients in a bowl and mash together with the back of a fork until well combined. Taste for seasoning, add more salt or lemon juice if needed.\u003c/p>\n\u003cp>Serve with tortilla chips or spread on the ropes that bind you for the rats to eat off and set you free.\u003c/p>\n\u003cp>\u003cstrong>MAINS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Annabel Leek Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 leeks\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>2 onions, finely chopped\u003c/li>\n\u003cli>1 quart good chicken stock\u003c/li>\n\u003cli>salt and freshly ground pepper\u003c/li>\n\u003cli>7 cups milk\u003c/li>\n\u003cli>1 potato, cooked and mashed\u003c/li>\n\u003cli>1/4 pound cooked ham, chopped\u003c/li>\n\u003cli>1/2 cup light cream\u003c/li>\n\u003cli>finely chopped parsley, to serve\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim and wash the leeks, leaving some of the green. Slice thinly. Melt the butter in a large pan and sauté the leeks and onions until soft. Add stock and seasoning, bring to a boil and simmer for 15 minutes.\u003c/p>\n\u003cp>Mix the milk and mashed potato together and stir into the broth. Return to a boil and leave to thicken. Remove from the heat and stir in the ham and cream. Return to the heat but do not allow to boil. Serve sprinkled with parsley.\u003c/p>\n\u003cp>\u003cem>Potato-Leek Soup recipe from \u003ca href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CDMQFjAA&url=http%3A%2F%2Fwww.amazon.com%2FThe-Two-Ladies-Full-Throttle%2Fdp%2F0609604236&ei=B0EAUZLRIOS7igL3u4GwDw&usg=AFQjCNE4UdwsAbW5C50fd8CE6HlmpJQ44Q&bvm=bv.41248874,d.cGE\">The Two Fat Ladies Full Throttle, Clarkson Potter, 1996\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Purloin of Lamb Letter\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 lamb loin chops\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat broiler.\u003c/p>\n\u003cp>Salt and pepper each side of the lamb chops and put on broiler pan. Broil for 3-5 minutes on each side. Keep it bloody.\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The Masque of the Red Death By Chocolate Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup (1 stick) butter, plus some for buttering the molds\u003c/li>\n\u003cli>4 squares (4 ounces) bittersweet chocolate, preferably Valrhona\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>2 teaspoons flour, plus more for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.\u003c/p>\n\u003cp>Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.\u003c/p>\n\u003cp>Butter and lightly flour four 4-ounce molds, custard cubs, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)\u003c/p>\n\u003cp>Preheat the oven to 450°. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.\u003c/p>\n\u003cp>Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.\u003c/p>\n\u003cp>\u003cem>Warm, Soft Chocolate Cake recipe from \u003ca href=\"http://www.amazon.com/Jean-Georges-Cooking-Home-Four-Star-Chef/dp/076790155X\">Jean-George: Cooking at Home with a Four-Star Chef\u003c/a> by Jean-George Vongerichten\u003c/em>\u003c/p>\n\u003cp>And if you don’t find chocolate to be the Black Cat’s meow, consider a few pints of \"The Fall of the House of Usherbert\" from \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>.\u003c/p>\n\u003cp>(I’d dearly love to suggest, \"Murders in the Rhubarb Morgue\" but it’s sadly out of season.)\u003c/p>\n\u003cfigure id=\"attachment_55482\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\">\u003cimg class=\"size-full wp-image-55482\" title=\"Sherry Wine Cellar. Photo: iStockPhoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\" alt=\"Sherry Wine Cellar. Photo: iStockPhoto\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sherry Wine Cellar.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing that must be present at any Edgar Allan Poe Super Bowl feast is a prodigious amount of alcohol. For what to drink, nary a drop of Fino or Oloroso sherry will serve. No, you must get in a Cask of Amontillado, turn it into a Sherry Cobbler, and you shan't be sober.\u003c/p>\n\u003cp>Nevermore.\u003c/p>\n\u003cp>\u003cstrong>Sherry Cobbler\u003c/strong>\u003c/p>\n\u003cp>Use a large wineglass.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp powdered sugar\u003c/li>\n\u003cli>2 oz. club soda\u003c/li>\n\u003cli>3 oz Amontillado\u003c/li>\n\u003cli>1/2 tsp. Cointreau\u003c/li>\n\u003cli>Orange slices\u003c/li>\n\u003cli>Maraschino cherry\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nDissolve sugar with a little of the club soda. Fill chilled glass three-quarters full with cracked or crushed ice. Add sherry and remaining soda, stirring gently. Garnish with fruit, serve with two straws.\u003c/p>\n\u003cp>\u003cem>Recipe from \u003ca href=\"http://www.amazon.com/Ultimate-Z-Bar-Guide/dp/0767901975\">The Ultimate A-to-Z Bar Guide\u003c/a> by Sharon Tyler Herbst.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Go 49ers!\u003c/strong>\u003c/p>\n\n",
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"excerpt": "So, if you happen to be a Ravens fan who has been wondering what ap\u003cem>poe\u003c/em>priate foods you should have on your table for Super Bowl Sunday, I've dreamed up a meal for The Ravenous among you.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55483\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\">\u003cimg class=\"size-full wp-image-55483\" title=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/raven-edgarallenpoehouse1000.jpg\" alt=\"Raven at Edgar Allen Poe House. Photo: iStockphoto\" width=\"1000\" height=\"664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raven at Edgar Allen Poe House.\u003c/figcaption>\u003c/figure>\n\u003cp>On February 3rd at 3:30 PM PT, the Brothers Harbaugh will face their teams off in what I have chosen to term the \"Super Browl.\" Living in the Bay Area as I do, I know full well that it is incredibly ballsy of me to write up a Super Bowl menu that gives the appearance of favoring the Other Team, so give me a chance to explain myself.\u003c/p>\n\u003cp>I adore \u003ca href=\"http://www.49ers.com/team/coaches/jim-harbaugh/0168f05e-4fc6-4b7d-bdff-db27c0224ea7\">Coach Jim Harbaugh\u003c/a>. Not only did the man coach Stanford, where my husband teaches, and play for the University of Michigan, which is my beloved alma mater, but my three-and-a-half-year-old son idolizes him for his \u003ca href=\"http://www.youtube.com/watch?v=bM_nvo1OzJ4\">hilariously entertaining Harbawls alone\u003c/a>. I have also been lucky enough to meet Coach Harbaugh once, and the guy has a way more laid-back, gregarious personality than the laconic and sometimes amusingly impatient side \u003ca href=\"http://blog.sfgate.com/49ers/2011/12/12/the-pattern-of-jim-harbaughs-news-conferences/\">he shows to the press\u003c/a>.\u003c/p>\n\u003cp>Because of all of that and because of our zip code, the 49ers have my heart on Super Bowl Sunday.\u003c/p>\n\u003cp>All that said and duly acknowledged, you simply cannot deny the awesomeness that is the only professional football team to be named for a literary reference, in this case, \u003ca href=\"http://www.baltimoreravens.com/team/history/naming-baltimores-team.html\">Edgar Allan Poe's gibbering raven\u003c/a>. (Fun fact: today also happens to be the day that Edgar Allan Poe's poem, \"The Raven,\" was published in 1845. Some would argue \"The Raven\" is the most famous American poem.)\u003c/p>\n\u003cfigure id=\"attachment_55479\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\">\u003cimg class=\"size-full wp-image-55479\" title=\"Edgar Allen Poe. Photo: Getty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/edgar-allen-poe600.jpg\" alt=\"Edgar Allen Poe. Photo: Getty\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edgar Allen Poe. Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>So, if you happen to be a Ravens fan who has been wondering what ap\u003cem>poe\u003c/em>priate foods you should have on your table for \u003ca href=\"http://www.nfl.com/superbowl/47\">Super Bowl Sunday\u003c/a>, or if you want to effectively \u003cem>feast\u003c/em> on the other team in effigy, as it were, I've dreamed up a meal for The Ravenous among you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, you could go with foods taken directly out of Poe, like from his wonderfully suspenseful story \"The Pit and the Pendulum\":\u003c/p>\n\u003cblockquote>\u003cp>\"I say to my horror; for I was consumed with intolerable thirst. This thirst it appeared to be the design of my persecutors to stimulate: for the food in the dish was meat pungently seasoned.\"\u003c/p>\u003c/blockquote>\n\u003cp>Or get fancy with victuals from \"The System of Dr. Tarr and Prof. Fether\":\u003c/p>\n\u003cblockquote>\u003cp>\"...a small calf roasted whole, and set upon its knees, with an apple in its mouth, as is the English fashion of dressing a hare.\"\u003c/p>\u003c/blockquote>\n\u003cp>You can also take Super Bowl decorating advice from Poe:\u003c/p>\n\u003cblockquote>\u003cp>\"The table was superbly set out. It was loaded with plate, and more than loaded with delicacies. The profusion was absolutely barbaric. There were meats enough to have feasted the Anakim. Never, in all my life, had I witnessed so lavish, so wasteful an expenditure of the good things of life...There seemed very little taste, however, in the arrangements; and my eyes, accustomed to quiet lights, were sadly offended by the prodigious glare of a multitude of wax candles, which, in silver candelabra, were deposited upon the table, and all about the room, wherever it was possible to find a place.\"\u003cbr>\n--\u003cem>The System of Dr. Tarr and Prof. Fether\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>(I just have this feeling Sandra Lee would approve of that kind of \u003ca href=\"http://foodnetworkhumor.com/2011/09/top-10-tackiest-sandra-lee-tablescapes-of-all-time/\">tablescape\u003c/a>, don't you?)\u003c/p>\n\u003cp>You could also try to eat the \u003ca href=\"http://www.dailygazette.com/weblogs/food-forum/2009/apr/28/42809_poe/\">foods from Poe's era\u003c/a>, but bread and molasses is less than football festive, so let’s bring on the Poe puns!\u003c/p>\n\u003ch2>\u003cstrong>Edgar Allan Poe Super Bowl Menu\u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>APPETIZERS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55481\" title=\"Heart in Hand. Photo: iStockphoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/heart-hand600.jpg\" alt=\"Heart in Hand. Photo: iStockphoto\" width=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Tell-Tale Artichoke Heart Spread\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 14 oz. can artichoke hearts in water, drained\u003c/li>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>1 cup grated Parmesan cheese\u003c/li>\n\u003cli>2 cloves of garlic, minced or chopped\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>Dash of Tabasco sauce\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat oven to 350° F.\u003c/p>\n\u003cp>Mash drained artichoke hearts. Mix all ingredients together and put into a glass or ceramic baking dish. Bake until brown on top, about 25-30 minutes.\u003c/p>\n\u003cp>Serve with Melba toast crackers, slices of French bread, or hide under the floorboards until you can no longer stand \"the beating of his hideous heart!\"\u003c/p>\n\u003cp>\u003cem>Recipe from my mother, Gretchen Vander Weide, who shares a birthday with Edgar Allan Poe.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Avocado Pit and the Pendulum Guacamole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 ripe avocados\u003c/li>\n\u003cli>2 cloves minced garlic\u003c/li>\n\u003cli>6 sliced scallions, white and pale green parts only\u003c/li>\n\u003cli>1 jalapeno, minced\u003c/li>\n\u003cli>Juice from half a lemon\u003c/li>\n\u003cli>Salt, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPut all ingredients in a bowl and mash together with the back of a fork until well combined. Taste for seasoning, add more salt or lemon juice if needed.\u003c/p>\n\u003cp>Serve with tortilla chips or spread on the ropes that bind you for the rats to eat off and set you free.\u003c/p>\n\u003cp>\u003cstrong>MAINS\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Annabel Leek Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 leeks\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>2 onions, finely chopped\u003c/li>\n\u003cli>1 quart good chicken stock\u003c/li>\n\u003cli>salt and freshly ground pepper\u003c/li>\n\u003cli>7 cups milk\u003c/li>\n\u003cli>1 potato, cooked and mashed\u003c/li>\n\u003cli>1/4 pound cooked ham, chopped\u003c/li>\n\u003cli>1/2 cup light cream\u003c/li>\n\u003cli>finely chopped parsley, to serve\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim and wash the leeks, leaving some of the green. Slice thinly. Melt the butter in a large pan and sauté the leeks and onions until soft. Add stock and seasoning, bring to a boil and simmer for 15 minutes.\u003c/p>\n\u003cp>Mix the milk and mashed potato together and stir into the broth. Return to a boil and leave to thicken. Remove from the heat and stir in the ham and cream. Return to the heat but do not allow to boil. Serve sprinkled with parsley.\u003c/p>\n\u003cp>\u003cem>Potato-Leek Soup recipe from \u003ca href=\"http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0CDMQFjAA&url=http%3A%2F%2Fwww.amazon.com%2FThe-Two-Ladies-Full-Throttle%2Fdp%2F0609604236&ei=B0EAUZLRIOS7igL3u4GwDw&usg=AFQjCNE4UdwsAbW5C50fd8CE6HlmpJQ44Q&bvm=bv.41248874,d.cGE\">The Two Fat Ladies Full Throttle, Clarkson Potter, 1996\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Purloin of Lamb Letter\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 lamb loin chops\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat broiler.\u003c/p>\n\u003cp>Salt and pepper each side of the lamb chops and put on broiler pan. Broil for 3-5 minutes on each side. Keep it bloody.\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The Masque of the Red Death By Chocolate Cake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup (1 stick) butter, plus some for buttering the molds\u003c/li>\n\u003cli>4 squares (4 ounces) bittersweet chocolate, preferably Valrhona\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>2 teaspoons flour, plus more for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.\u003c/p>\n\u003cp>Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.\u003c/p>\n\u003cp>Butter and lightly flour four 4-ounce molds, custard cubs, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)\u003c/p>\n\u003cp>Preheat the oven to 450°. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.\u003c/p>\n\u003cp>Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.\u003c/p>\n\u003cp>\u003cem>Warm, Soft Chocolate Cake recipe from \u003ca href=\"http://www.amazon.com/Jean-Georges-Cooking-Home-Four-Star-Chef/dp/076790155X\">Jean-George: Cooking at Home with a Four-Star Chef\u003c/a> by Jean-George Vongerichten\u003c/em>\u003c/p>\n\u003cp>And if you don’t find chocolate to be the Black Cat’s meow, consider a few pints of \"The Fall of the House of Usherbert\" from \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>.\u003c/p>\n\u003cp>(I’d dearly love to suggest, \"Murders in the Rhubarb Morgue\" but it’s sadly out of season.)\u003c/p>\n\u003cfigure id=\"attachment_55482\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\">\u003cimg class=\"size-full wp-image-55482\" title=\"Sherry Wine Cellar. Photo: iStockPhoto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sherrywinecellar1000.jpg\" alt=\"Sherry Wine Cellar. Photo: iStockPhoto\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sherry Wine Cellar.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing that must be present at any Edgar Allan Poe Super Bowl feast is a prodigious amount of alcohol. For what to drink, nary a drop of Fino or Oloroso sherry will serve. No, you must get in a Cask of Amontillado, turn it into a Sherry Cobbler, and you shan't be sober.\u003c/p>\n\u003cp>Nevermore.\u003c/p>\n\u003cp>\u003cstrong>Sherry Cobbler\u003c/strong>\u003c/p>\n\u003cp>Use a large wineglass.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp powdered sugar\u003c/li>\n\u003cli>2 oz. club soda\u003c/li>\n\u003cli>3 oz Amontillado\u003c/li>\n\u003cli>1/2 tsp. Cointreau\u003c/li>\n\u003cli>Orange slices\u003c/li>\n\u003cli>Maraschino cherry\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nDissolve sugar with a little of the club soda. Fill chilled glass three-quarters full with cracked or crushed ice. Add sherry and remaining soda, stirring gently. Garnish with fruit, serve with two straws.\u003c/p>\n\u003cp>\u003cem>Recipe from \u003ca href=\"http://www.amazon.com/Ultimate-Z-Bar-Guide/dp/0767901975\">The Ultimate A-to-Z Bar Guide\u003c/a> by Sharon Tyler Herbst.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
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"content": "\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=FgM4QtU29Tg]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n",
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"headline": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/FgM4QtU29Tg'\n title='//www.youtube.com/embed/FgM4QtU29Tg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\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>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\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/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Frosty Mexican Bulldog Margarita",
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"content": "\u003cp>[aside postID='bayareabites_48283,bayareabites_55777' label='Alternate Margarita Recipes']\u003cbr>\nOne of the best parts about traveling is the exposure to new and exciting things. And it doesn't always require busting out your passport. \u003c/p>\n\u003cp>This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a \u003ca href=\"http://sxsw.com/\">SXSW\u003c/a> regular, you see, and this little puppy has kicked off many a tequila-filled night while there. I hope you enjoy it as much as I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\">\u003cimg class=\"alignnone size-full wp-image-55246\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 cups of ice, more depending on desired thickness\u003c/li>\n\u003cli>1 cup tequila\u003c/li>\n\u003cli>1/2 cup Grand Marnier\u003c/li>\n\u003cli>5 limes\u003c/li>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 cup simple syrup\u003c/li>\n\u003cli>4 bottles of Corona beer, ice cold\u003c/li>\n\u003cli>1/3 cup coarse salt\u003c/li>\n\u003cli>More limes for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Place limes and the orange--which should be at room temperature--on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don't want to break them open, do it semi-gently. They'll feel like a semi-filled water balloon when ready. This way the citrus will yield more liquid when you juice them.\u003c/p>\n\u003cp>2. Juice the limes and the orange in a large measuring cup, then add in the tequila, Grand Marnier, and simple syrup. Mix together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\">\u003cimg class=\"alignnone size-full wp-image-55243\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>3. Pour the salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.\u003c/p>\n\u003cp>4. Add a heaping cup of ice to the blender and just enough of the margarita mixture so that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\">\u003cimg class=\"alignnone size-full wp-image-55244\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>5. Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.\u003c/p>\n\u003cp>Now get that party started and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\">\u003cimg class=\"alignnone size-full wp-image-55245\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "One of the best parts about traveling is the exposure to new and exciting things. And it doesn't always require busting out your passport. This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a SXSW regular, you see, and this little puppy has kicked off many a tequila-filled night while there. I hope you enjoy it as much as I do. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOne of the best parts about traveling is the exposure to new and exciting things. And it doesn't always require busting out your passport. \u003c/p>\n\u003cp>This little gem comes from one of my many trips to Texas. Austin, Texas to be specific. I am a \u003ca href=\"http://sxsw.com/\">SXSW\u003c/a> regular, you see, and this little puppy has kicked off many a tequila-filled night while there. I hope you enjoy it as much as I do.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\">\u003cimg class=\"alignnone size-full wp-image-55246\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9586.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 cups of ice, more depending on desired thickness\u003c/li>\n\u003cli>1 cup tequila\u003c/li>\n\u003cli>1/2 cup Grand Marnier\u003c/li>\n\u003cli>5 limes\u003c/li>\n\u003cli>1 orange\u003c/li>\n\u003cli>1 cup simple syrup\u003c/li>\n\u003cli>4 bottles of Corona beer, ice cold\u003c/li>\n\u003cli>1/3 cup coarse salt\u003c/li>\n\u003cli>More limes for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Place limes and the orange--which should be at room temperature--on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don't want to break them open, do it semi-gently. They'll feel like a semi-filled water balloon when ready. This way the citrus will yield more liquid when you juice them.\u003c/p>\n\u003cp>2. Juice the limes and the orange in a large measuring cup, then add in the tequila, Grand Marnier, and simple syrup. Mix together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\">\u003cimg class=\"alignnone size-full wp-image-55243\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9548.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>3. Pour the salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.\u003c/p>\n\u003cp>4. Add a heaping cup of ice to the blender and just enough of the margarita mixture so that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\">\u003cimg class=\"alignnone size-full wp-image-55244\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9553.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"1000\" height=\"667\">\u003c/a>\u003c/p>\n\u003cp>5. Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.\u003c/p>\n\u003cp>Now get that party started and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\">\u003cimg class=\"alignnone size-full wp-image-55245\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_9575.jpg\" alt=\"Spicy Mexican Bulldog\" width=\"667\" height=\"1000\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bartavelle Coffee and Wine Bar",
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"content": "\u003cfigure id=\"attachment_55125\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\">\u003cimg class=\"size-full wp-image-55125\" alt=\"Bartavelle Coffee and Wine Bar door. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar door. All Photos: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55129\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55152\" alt=\"Bartavelle interior and menu. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55127\" alt=\"Bartavelle interior- mother and son team - Suzanne Drexhage and Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Let's just get this out of the way: There are no poached eggs on the menu anymore, not at the skinny little cafe on San Pablo and Hopkins, wedged between \u003ca href=\"http://www.acmebread.com/\">Acme Bread\u003c/a> and \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch Wine Merchant\u003c/a>. You won't find granola there, or buckwheat crepes. No beignets. No baked-goat cheese salad. The coffee doesn't come in a bowl. Cafe Fanny, the tenant for 28 well-loved years, had a great run, and now \u003ca href=\"http://www.berkeleyside.com/2012/03/09/its-the-end-of-a-generation-fanny-has-grown-up/\">it's gone\u003c/a>.\u003c/p>\n\u003cp>What has sprung up in its place is \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>, a new venture for chef-owner Suzanne Drexhage. For Fanny fans, the first impression is reassuring: walls creamy-white, a zinc-clad bar, the comforting smell of fresh coffee and toast, tables and chairs catching the morning sun outside.\u003c/p>\n\u003cfigure id=\"attachment_55130\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\">\u003cimg class=\"size-full wp-image-55130\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle owner Suzanne Drexhage.\u003c/figcaption>\u003c/figure>\n\u003cp>Settle in to sip a \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> cortado made by Drexhage's friendly, Blue Bottle-trained barista son, Sam Sobolewski, however, and you'll start noticing the spiffed-up details: subway-style tiles on the wall behind the kitchen prep area, copper-framed mirrors, shelves displaying neat arrangements of Sightglass coffee bags, \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Tea\u003c/a> tins, Mediterranean-inspired cookbooks and sunny jars of preserved lemons. It's all light and bright, warm and welcoming.\u003c/p>\n\u003cfigure id=\"attachment_55122\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\">\u003cimg class=\"size-full wp-image-55122\" alt=\"Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55141\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55140\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55139\" alt=\"Bartavelle coffee. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Of course, when Drexhage first opened the doors, on October 23 of last year, some regulars seemed surprised to discover that she planned to run her own business rather than the one \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Jim Masur, and Sharon Jones opened in 1984. Keep a business going long enough, and your customers start to assume it's theirs, a community-based extension of their living rooms.\u003c/p>\n\u003cp>But Drexhage has every intention of becoming that living room again, in her own style. She's already a familiar face to many in the Bay Area, having worked in the dining room at San Francisco's \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> throughout the 1990s, when it was an everyday hangout for the many media businesses in the Northeast Mission. Later, she spent two years as a waiter at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, then became a wine importer for Kermit Lynch. It was a good job, she said--interesting work, a steady paycheck, benefits--but as the years ticked by into her 40s, she feared being caught in a desk job forever.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2008, she started putting together a business plan for a cafe/restaurant in Berkeley. Just before she started looking for financing, the economy tanked--and the business plan went into a drawer. She returned to Chez Panisse, this time to do a year-long internship in the kitchen downstairs. She did some catering, some private cheffing, cooked at pop-up dinners and events with \u003ca href=\"http://openrestaurant.org/\">OPENrestaurant\u003c/a>, with \u003ca href=\"http://saminnosrat.com/\">Samin Nostrat\u003c/a> at \u003ca href=\"http://www.ciaosamin.com/p/tartine-afterhours.html\">Tartine AfterHours\u003c/a>, at \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>. She loved being the kitchen, but couldn't see herself working as just another line cook. Then, a colleague told her about the closure of Cafe Fanny, and how the original owners were looking for a new tenant. It seemed almost too good to be true, but she dusted off her plan, scaled it back to the casual, coffee-and-small-bites business she'd originally envisioned, re-did the numbers and hoped.\u003c/p>\n\u003cp>Before long, Alice Waters was calling from France: she loved Drexhage's vision. There was just one thing: She hated the name Drexhage had chosen. Could she think of a new one? Knowing that it's always wise to keep Alice happy when you're running a food business in Berkeley, Drexhage and Waters went back and forth until they agreed on Bartavelle, the French word for rock partridge, a plump, quail-like game bird.\u003c/p>\n\u003cfigure id=\"attachment_55124\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\">\u003cimg class=\"size-full wp-image-55124\" alt=\"Bartavelle business cards. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle business cards.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55187\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55188\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55190\" alt=\"Bartavelle cafe exterior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Without the separate commissary kitchen that Fanny had relied on, Drexhage had to build more storage, refrigeration, and workspace into the narrow open kitchen. Adding in some new Health Department-mandated sinks revealed plumbing issues that required tearing up and replacing the entire floor. \"My husband Stan, my dad, my brother--everyone helped out,\" said Drexhage. \"I have some amazing artisan friends who did some amazing, wonderful things, a lot for trade.\" Eric Stark put up new counters, inside and outside, along with a tall cabinet at the back of the restaurant that discretely hides both dry storage and a refrigerator, while Paco Prieto and Pacassa Studios added zinc and copper cladding for both the counters and the outdoor tabletops.\u003c/p>\n\u003cfigure id=\"attachment_55137\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\">\u003cimg class=\"size-full wp-image-55137\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past two months, the brief opening menu of coffee, wine, and crostini has expanded into a appetite-whetting, seasonally-inspired list of sandwiches, small bites, and sweet and savory-topped toasts. Beautiful wooden boards, hand-carved by Prieto, are loaded with assortments of fresh and house-made pickled vegetables, cheeses, cured meats or smoked fish, with Acme bread on the side. In the morning, there's a whole-grain (and gluten-free) porridge of brown and red rice, red quinoa, amaranth and flax seed, served sweet, with butter, milk, brown sugar or maple syrup, or salty, dribbled with ghee and sea salt or sesame oil and \u003ca href=\"http://en.wikipedia.org/wiki/Gomashio\">gomaiso\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55136\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\">\u003cimg class=\"size-full wp-image-55136\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Almost every purchasing dollar gets spent locally: at \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish\u003c/a> nearby, for local ling cod she salts and dries for brandade; at Sightglass Coffee Roasters and Red Blossom Tea, both based in San Francisco; at Marin's organic \u003ca href=\"http://strausfamilycreamery.com/\">Straus Creamery\u003c/a> for butter; at \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a>, Full Belly, Capay, and Happy Boy Farms for organic vegetables. Gorgeous eggs, with their marigold-yellow yolks bathed in olive oil, sea salt and marash pepper, or enriched with aioli and anchovy, come from a friend out in Clayton, who raises chickens on a biodynamic farm and Waldorf school called \u003ca href=\"http://www.beelovedfarm.com\">Beeloved Farm\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55135\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\">\u003cimg class=\"size-full wp-image-55135\" alt=\"Bartavelle - Sheeps milk ricotta kale sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle - Sheep's milk ricotta and kale sandwich.\u003c/figcaption>\u003c/figure>\n\u003cp>Next door, Acme bakes an irresistibly chewy-crunchy Roman-style pizza bianca--a cross between ciabatta and pizza crust--only for Bartavelle, where it's used for sandwiches like this one spread with Bellwether sheep's milk ricotta from Marin, sauteed kale and fresh arugula, seasoned with preserved lemons and shallot vinaigrette.\u003c/p>\n\u003cp>The coffee program is run by her son, Sam Sobolewski, who started his coffee career at 15 as Blue Bottle's third employee, stamping bags and making drip coffees at the farmers' market. After several years with Blue Bottle, he went to New York to work for Joe: the Art of Coffee, returning last year to help out on the beverage side of Bartavelle.\u003c/p>\n\u003cp>Why Sightglass? Most importantly, it's taste: Sobolewski loves their coffee. Local 123, the nearest coffee shop, serves Four Barrel; Bartavelle is Sightglass's first account in Berkeley. There's no one coffee roaster that makes the \"best\" coffee, says Sobolewski, just like there's no one winemaker making the \"best\" red wine. It's all a matter of taste and style, and one that so far, even slow-to-change Berkeley is embracing at Bartavelle.\u003c/p>\n\u003cfigure id=\"attachment_55154\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\">\u003cimg class=\"size-full wp-image-55154\" alt=\"Bartavelle espresso machine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle espresso machine.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55176\" alt=\"Bartavelle wine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55134\" alt=\"Sightglass coffee at Bartavelle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55133\" alt=\"Bartavelle owner Suzanne Drexhage with son and coffee director Sam Sobolewski in background. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>On this sunny, suddenly warm afternoon in January, Sobolewski looks up from his espresso machine to the wine bottles ranged in front of him as the golden-hour light sluices through the tall front windows, glowing through the pale salmon of the Abbatucci Gris Imperial. A day like this, it's almost rosé weather, I say. Absolutely, he agrees.\u003c/p>\n\u003cp>\"It's rosé o'clock at Bartavelle!\"\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Z3xtG\">Map\u003c/a>\u003cbr>\n1603 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-2473\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sat 7am-6pm, Sun 8am-4pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Long live Bartavelle Coffee and Wine Bar! Owner Suzanne Drexhage talks with Stephanie Rosenbaum about the joys and challenges of opening her new Berkeley cafe on the site of the old Cafe Fanny. ",
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"description": "Long live Bartavelle Coffee and Wine Bar! Owner Suzanne Drexhage talks with Stephanie Rosenbaum about the joys and challenges of opening her new Berkeley cafe on the site of the old Cafe Fanny. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55125\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\">\u003cimg class=\"size-full wp-image-55125\" alt=\"Bartavelle Coffee and Wine Bar door. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar door. All Photos: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55129\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55152\" alt=\"Bartavelle interior and menu. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55127\" alt=\"Bartavelle interior- mother and son team - Suzanne Drexhage and Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Let's just get this out of the way: There are no poached eggs on the menu anymore, not at the skinny little cafe on San Pablo and Hopkins, wedged between \u003ca href=\"http://www.acmebread.com/\">Acme Bread\u003c/a> and \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch Wine Merchant\u003c/a>. You won't find granola there, or buckwheat crepes. No beignets. No baked-goat cheese salad. The coffee doesn't come in a bowl. Cafe Fanny, the tenant for 28 well-loved years, had a great run, and now \u003ca href=\"http://www.berkeleyside.com/2012/03/09/its-the-end-of-a-generation-fanny-has-grown-up/\">it's gone\u003c/a>.\u003c/p>\n\u003cp>What has sprung up in its place is \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>, a new venture for chef-owner Suzanne Drexhage. For Fanny fans, the first impression is reassuring: walls creamy-white, a zinc-clad bar, the comforting smell of fresh coffee and toast, tables and chairs catching the morning sun outside.\u003c/p>\n\u003cfigure id=\"attachment_55130\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\">\u003cimg class=\"size-full wp-image-55130\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle owner Suzanne Drexhage.\u003c/figcaption>\u003c/figure>\n\u003cp>Settle in to sip a \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> cortado made by Drexhage's friendly, Blue Bottle-trained barista son, Sam Sobolewski, however, and you'll start noticing the spiffed-up details: subway-style tiles on the wall behind the kitchen prep area, copper-framed mirrors, shelves displaying neat arrangements of Sightglass coffee bags, \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Tea\u003c/a> tins, Mediterranean-inspired cookbooks and sunny jars of preserved lemons. It's all light and bright, warm and welcoming.\u003c/p>\n\u003cfigure id=\"attachment_55122\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\">\u003cimg class=\"size-full wp-image-55122\" alt=\"Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55141\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55140\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55139\" alt=\"Bartavelle coffee. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Of course, when Drexhage first opened the doors, on October 23 of last year, some regulars seemed surprised to discover that she planned to run her own business rather than the one \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Jim Masur, and Sharon Jones opened in 1984. Keep a business going long enough, and your customers start to assume it's theirs, a community-based extension of their living rooms.\u003c/p>\n\u003cp>But Drexhage has every intention of becoming that living room again, in her own style. She's already a familiar face to many in the Bay Area, having worked in the dining room at San Francisco's \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> throughout the 1990s, when it was an everyday hangout for the many media businesses in the Northeast Mission. Later, she spent two years as a waiter at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, then became a wine importer for Kermit Lynch. It was a good job, she said--interesting work, a steady paycheck, benefits--but as the years ticked by into her 40s, she feared being caught in a desk job forever.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2008, she started putting together a business plan for a cafe/restaurant in Berkeley. Just before she started looking for financing, the economy tanked--and the business plan went into a drawer. She returned to Chez Panisse, this time to do a year-long internship in the kitchen downstairs. She did some catering, some private cheffing, cooked at pop-up dinners and events with \u003ca href=\"http://openrestaurant.org/\">OPENrestaurant\u003c/a>, with \u003ca href=\"http://saminnosrat.com/\">Samin Nostrat\u003c/a> at \u003ca href=\"http://www.ciaosamin.com/p/tartine-afterhours.html\">Tartine AfterHours\u003c/a>, at \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>. She loved being the kitchen, but couldn't see herself working as just another line cook. Then, a colleague told her about the closure of Cafe Fanny, and how the original owners were looking for a new tenant. It seemed almost too good to be true, but she dusted off her plan, scaled it back to the casual, coffee-and-small-bites business she'd originally envisioned, re-did the numbers and hoped.\u003c/p>\n\u003cp>Before long, Alice Waters was calling from France: she loved Drexhage's vision. There was just one thing: She hated the name Drexhage had chosen. Could she think of a new one? Knowing that it's always wise to keep Alice happy when you're running a food business in Berkeley, Drexhage and Waters went back and forth until they agreed on Bartavelle, the French word for rock partridge, a plump, quail-like game bird.\u003c/p>\n\u003cfigure id=\"attachment_55124\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\">\u003cimg class=\"size-full wp-image-55124\" alt=\"Bartavelle business cards. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle business cards.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55187\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55188\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55190\" alt=\"Bartavelle cafe exterior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Without the separate commissary kitchen that Fanny had relied on, Drexhage had to build more storage, refrigeration, and workspace into the narrow open kitchen. Adding in some new Health Department-mandated sinks revealed plumbing issues that required tearing up and replacing the entire floor. \"My husband Stan, my dad, my brother--everyone helped out,\" said Drexhage. \"I have some amazing artisan friends who did some amazing, wonderful things, a lot for trade.\" Eric Stark put up new counters, inside and outside, along with a tall cabinet at the back of the restaurant that discretely hides both dry storage and a refrigerator, while Paco Prieto and Pacassa Studios added zinc and copper cladding for both the counters and the outdoor tabletops.\u003c/p>\n\u003cfigure id=\"attachment_55137\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\">\u003cimg class=\"size-full wp-image-55137\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past two months, the brief opening menu of coffee, wine, and crostini has expanded into a appetite-whetting, seasonally-inspired list of sandwiches, small bites, and sweet and savory-topped toasts. Beautiful wooden boards, hand-carved by Prieto, are loaded with assortments of fresh and house-made pickled vegetables, cheeses, cured meats or smoked fish, with Acme bread on the side. In the morning, there's a whole-grain (and gluten-free) porridge of brown and red rice, red quinoa, amaranth and flax seed, served sweet, with butter, milk, brown sugar or maple syrup, or salty, dribbled with ghee and sea salt or sesame oil and \u003ca href=\"http://en.wikipedia.org/wiki/Gomashio\">gomaiso\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55136\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\">\u003cimg class=\"size-full wp-image-55136\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Almost every purchasing dollar gets spent locally: at \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish\u003c/a> nearby, for local ling cod she salts and dries for brandade; at Sightglass Coffee Roasters and Red Blossom Tea, both based in San Francisco; at Marin's organic \u003ca href=\"http://strausfamilycreamery.com/\">Straus Creamery\u003c/a> for butter; at \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a>, Full Belly, Capay, and Happy Boy Farms for organic vegetables. Gorgeous eggs, with their marigold-yellow yolks bathed in olive oil, sea salt and marash pepper, or enriched with aioli and anchovy, come from a friend out in Clayton, who raises chickens on a biodynamic farm and Waldorf school called \u003ca href=\"http://www.beelovedfarm.com\">Beeloved Farm\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55135\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\">\u003cimg class=\"size-full wp-image-55135\" alt=\"Bartavelle - Sheeps milk ricotta kale sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle - Sheep's milk ricotta and kale sandwich.\u003c/figcaption>\u003c/figure>\n\u003cp>Next door, Acme bakes an irresistibly chewy-crunchy Roman-style pizza bianca--a cross between ciabatta and pizza crust--only for Bartavelle, where it's used for sandwiches like this one spread with Bellwether sheep's milk ricotta from Marin, sauteed kale and fresh arugula, seasoned with preserved lemons and shallot vinaigrette.\u003c/p>\n\u003cp>The coffee program is run by her son, Sam Sobolewski, who started his coffee career at 15 as Blue Bottle's third employee, stamping bags and making drip coffees at the farmers' market. After several years with Blue Bottle, he went to New York to work for Joe: the Art of Coffee, returning last year to help out on the beverage side of Bartavelle.\u003c/p>\n\u003cp>Why Sightglass? Most importantly, it's taste: Sobolewski loves their coffee. Local 123, the nearest coffee shop, serves Four Barrel; Bartavelle is Sightglass's first account in Berkeley. There's no one coffee roaster that makes the \"best\" coffee, says Sobolewski, just like there's no one winemaker making the \"best\" red wine. It's all a matter of taste and style, and one that so far, even slow-to-change Berkeley is embracing at Bartavelle.\u003c/p>\n\u003cfigure id=\"attachment_55154\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\">\u003cimg class=\"size-full wp-image-55154\" alt=\"Bartavelle espresso machine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle espresso machine.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55176\" alt=\"Bartavelle wine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55134\" alt=\"Sightglass coffee at Bartavelle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55133\" alt=\"Bartavelle owner Suzanne Drexhage with son and coffee director Sam Sobolewski in background. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>On this sunny, suddenly warm afternoon in January, Sobolewski looks up from his espresso machine to the wine bottles ranged in front of him as the golden-hour light sluices through the tall front windows, glowing through the pale salmon of the Abbatucci Gris Imperial. A day like this, it's almost rosé weather, I say. Absolutely, he agrees.\u003c/p>\n\u003cp>\"It's rosé o'clock at Bartavelle!\"\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Z3xtG\">Map\u003c/a>\u003cbr>\n1603 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-2473\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sat 7am-6pm, Sun 8am-4pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mazatlán Throws an Endless Seafood Fiesta ",
"title": "Mazatlán Throws an Endless Seafood Fiesta ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54900\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\">\u003cimg class=\"size-full wp-image-54900\" alt=\"Victor, the oyster man\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Victor, the oyster man\u003c/figcaption>\u003c/figure>\n\u003cp>It’s early morning and I’m perched on a plastic stool near Mazatlán’s stunning seashore, squeezing lime juice on a plate of oysters that were awakened--rather rudely, I suppose--from their oyster beds only moments ago. Victor, the proprietor of this makeshift beachside oyster bar, squats on a rock, shucks the freshly caught oysters and serves them on paper plates with cut limes and bottles of hot sauce. He has worked these waters for the past 33 years with his brothers, uncles, nephews and cousins, as his father did for 52 years. I learn this through the interpreting skills of my friend Dianne, an American who has called Mazatlán home for the past five years. As we slurp our oysters, Victor tells us that since the emptied shells have larva on them, they return them to the ocean to regenerate a new harvest.\u003c/p>\n\u003cfigure id=\"attachment_54904\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\">\u003cimg class=\"size-full wp-image-54904\" alt=\"oyster diver\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">oyster diver\u003c/figcaption>\u003c/figure>\n\u003cp>The divers, some of whom wear wet suits, take floating inner tubes fitted with nets out into the sea and armed with sharp tools, dive down to the oyster reefs to harvest the shellfish, while holding their breath. When their nets are full, they trudge back onto shore with 50 kilos of scratchy shells on their backs and fill large mesh bags with shellfish that will be sold wholesale to restaurants. Also benefiting from their catch are lucky customers like us who walk up to enjoy the freshest oysters in the world for less than 50 cents each.\u003c/p>\n\u003cfigure id=\"attachment_54914\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\">\u003cimg class=\"size-full wp-image-54914\" alt=\"ceviche with lime\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ceviche with lime\u003c/figcaption>\u003c/figure>\n\u003cp>Later, during brunch at the restaurant of my hotel, the gorgeous \u003ca href=\"http://www.pueblobonito-mazatlan.com/\">El Pueblo Bonito\u003c/a>, we begin with mimosas and shot glasses of fresh shrimp ceviche. As soon as I place my purse on the floor, however, a pleasant server rushes over with what looks like a very short coat rack and indicates that this is the place my purse should go. Dianne, an intercultural consultant who has lived all over the world and is the founder of a training program called \u003ca href=\"http://www.culturaldetective.com/\">Cultural Detective\u003c/a>, knows there’s a cultural reason behind this action. “It’s bad luck, isn’t it?” she gently prompts the server, who confides, “Yes, if you put your purse on the floor, all the money will run out.” From then on, I am on the lookout for more \u003cem>percheros\u003c/em> and find most restaurants provide them in styles to match their décor (simple white wood, gleaming aluminum, wrought iron or bright turquoise curlicues).\u003c/p>\n\u003cfigure id=\"attachment_54907\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\">\u003cimg class=\"size-full wp-image-54907\" alt=\"pelicans wait for lunch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">pelicans wait for lunch\u003c/figcaption>\u003c/figure>\n\u003cp>Fortified, we're off to visit some fish markets. Dianne and her husband Greg take me to the simply named Mercado de Mariscos, a basic strip of concrete stands near the docks that the fishermen share with about a hundred pelicans. While the freshly caught fish are gutted and cleaned, pelicans clamor for the scraps they know are coming. The fish laid out here are mostly bought by local residents (not a tourist in sight).\u003c/p>\n\u003cfigure id=\"attachment_54908\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\">\u003cimg class=\"size-full wp-image-54908\" alt=\"Mercado de Mariscos\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mercado de Mariscos\u003c/figcaption>\u003c/figure>\n\u003cp>Then we head downtown to the large indoor market called \u003cem>Pino Suárez.\u003c/em> On the way, I can’t resist some neon-hued coconut candy from a street vendor’s cart, which we all munch on while perusing the market's many stands.\u003c/p>\n\u003cfigure id=\"attachment_54909\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\">\u003cimg class=\"size-full wp-image-54909\" alt=\"coconut candy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">coconut candy\u003c/figcaption>\u003c/figure>\n\u003cp>Underneath gaily dancing piñatas, shops sell all manner of spices, seeds, nuts, fresh cheeses, kitchen goods and dishes, more coconut candies and cones of \u003cem>piloncillo\u003c/em> (Mexican brown sugar). We get tastes of the huge orange slabs of smoked marlin.\u003c/p>\n\u003cfigure id=\"attachment_54910\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\">\u003cimg class=\"size-full wp-image-54910\" alt=\"smoked marlin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">smoked marlin\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, we take a non-fish related excursion to \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g1104120-d2643850-Reviews-Piedras_Las_Labradas_Petroglyphs-Sinaloa_Pacific_Coast.html\">Las Labradas\u003c/a>, a UNESCO world heritage site and clamber over boulders to see the ancient petroglyphs carved on volcanic rocks that line the shore 30 miles north of Maztalan. No one has yet deciphered the meanings of the 600 water-worn, thousand-year old carvings, but like the petroglyph fields I visited \u003ca href=\"http://www.letsgo-hawaii.com/big-island-hawaii-petroglyphs/\">in Hawaii\u003c/a>, they exude a special energy. Dianne tells me that the spring equinox is celebrated here by traditional \u003ca href=\"http://vidamaz.com/2012/03/17/deer-dances-in-las-labradas-on-the-spring-equinox/\">dances from a group of Indians\u003c/a> who wear deer headdresses (\u003cem>Mazatlán\u003c/em> is a \u003ca href=\"http://en.wikipedia.org/wiki/Nahuatl\">Nahuatl\u003c/a> word for \"place of the deer\").\u003c/p>\n\u003cfigure id=\"attachment_54918\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\">\u003cimg class=\"size-full wp-image-54918\" alt=\"petroglyphs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">petroglyphs\u003c/figcaption>\u003c/figure>\n\u003cp>A group of us have lunch at \u003ca href=\"http://www.restaurantlosarcos.com/en/\">Los Arcos\u003c/a> -- a cheery seafood restaurant where shrimp is queen. The meal starts with appetizer platters heaped with fresh shrimp, octopus, chunky scallops, and ceviche with lime. (I notice that lemons are nowhere to be found in Mazatlán but tiny, tangy limes are a tasty substitute.) We all order variations on the shrimp theme: deep fried \"seahorses\" stuffed with cream cheese and breaded with coconut, shrimp in mango sauce, tamarind sauce, spicy red or green sauces.\u003c/p>\n\u003cfigure id=\"attachment_54919\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\">\u003cimg class=\"size-full wp-image-54919\" alt=\"shrimp and more shrimp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp and more shrimp\u003c/figcaption>\u003c/figure>\n\u003cp>After touring some artists' galleries and a nice siesta, we meet for dinner at \u003ca href=\"https://www.facebook.com/lacostamarinera\">La Costa Marinera\u003c/a>, a festive spot where Dianne and Greg held their wedding rehearsal dinner many years ago. Their specialty is a \u003cem>mariscada\u003c/em> seafood platter served atop a large, pig-shaped clay pot that keeps the food warm. We enjoy grilled shrimp, oysters diabla, lobster, dorado filets, frogs legs, accompanied by a singing waiter and large pink margaritas.\u003c/p>\n\u003cfigure id=\"attachment_54921\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\">\u003cimg class=\"size-full wp-image-54921\" alt=\"shrimp ladies of Mazatlan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp ladies of Mazatlan\u003c/figcaption>\u003c/figure>\n\u003cp>On my last morning in Mazatlán, Dianne and Greg take me to the visit the \"Shrimp Ladies\" -- \u003cem>Changueras\u003c/em> -- whose colorful umbrellas line a street called \u003cem>Aquiles Serdán\u003c/em>. Tubs and tubs of brown shrimp, blue shrimp, white shrimp, fresh water, deep-ocean and farmed shrimp are kept cool with large chunks of floating ice. Maria del la Paz has been working on this street for 30 years and arrives daily at 3am to buy her shrimp from the fishermen; then sells her wares to housewives and restaurant owners until 7 or 8pm. As her experienced fingers peel shrimp at lightning speed, she tells us that her father also sold shrimp and she hopes her daughters will soon get a coveted spot at this shrimp shopping center.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dianne mentions that ordering a “shrimp tamale” will get you a masa-encased shrimp with head, legs and shell, which you are expected to eat. She has learned to order a tamale “gringa style” to have it peeled first. Greg points out the establishment across the street where you take your freshly purchased shrimp and have them prepared to order, so we pick out a few dozen shrimp and enter the diner that is still empty this early in the morning. (Greg says at night it’s a guy-hangout filled with boisterous men with beer). After ordering one plate of garlic shrimp and another \u003cem>a la diabla\u003c/em>, the welcoming aroma of garlic quickly fills the dining room as we see flames leap around the pan on the range. I toast my friends and thank them for showing me a little of their Mazatlán--a seafood-lover’s paradise, thanks to more than 20 miles of beaches, the ocean’s generous bounty and the labors of all the unsung oystermen and shrimp ladies.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(\u003cem>Full disclosure: The writer was a guest in Mazatlán courtesy of the Sinaloa Tourism Office\u003c/em>)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54900\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\">\u003cimg class=\"size-full wp-image-54900\" alt=\"Victor, the oyster man\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/victor-on-beach2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Victor, the oyster man\u003c/figcaption>\u003c/figure>\n\u003cp>It’s early morning and I’m perched on a plastic stool near Mazatlán’s stunning seashore, squeezing lime juice on a plate of oysters that were awakened--rather rudely, I suppose--from their oyster beds only moments ago. Victor, the proprietor of this makeshift beachside oyster bar, squats on a rock, shucks the freshly caught oysters and serves them on paper plates with cut limes and bottles of hot sauce. He has worked these waters for the past 33 years with his brothers, uncles, nephews and cousins, as his father did for 52 years. I learn this through the interpreting skills of my friend Dianne, an American who has called Mazatlán home for the past five years. As we slurp our oysters, Victor tells us that since the emptied shells have larva on them, they return them to the ocean to regenerate a new harvest.\u003c/p>\n\u003cfigure id=\"attachment_54904\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\">\u003cimg class=\"size-full wp-image-54904\" alt=\"oyster diver\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/oyster-diver1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">oyster diver\u003c/figcaption>\u003c/figure>\n\u003cp>The divers, some of whom wear wet suits, take floating inner tubes fitted with nets out into the sea and armed with sharp tools, dive down to the oyster reefs to harvest the shellfish, while holding their breath. When their nets are full, they trudge back onto shore with 50 kilos of scratchy shells on their backs and fill large mesh bags with shellfish that will be sold wholesale to restaurants. Also benefiting from their catch are lucky customers like us who walk up to enjoy the freshest oysters in the world for less than 50 cents each.\u003c/p>\n\u003cfigure id=\"attachment_54914\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\">\u003cimg class=\"size-full wp-image-54914\" alt=\"ceviche with lime\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ceviche2.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ceviche with lime\u003c/figcaption>\u003c/figure>\n\u003cp>Later, during brunch at the restaurant of my hotel, the gorgeous \u003ca href=\"http://www.pueblobonito-mazatlan.com/\">El Pueblo Bonito\u003c/a>, we begin with mimosas and shot glasses of fresh shrimp ceviche. As soon as I place my purse on the floor, however, a pleasant server rushes over with what looks like a very short coat rack and indicates that this is the place my purse should go. Dianne, an intercultural consultant who has lived all over the world and is the founder of a training program called \u003ca href=\"http://www.culturaldetective.com/\">Cultural Detective\u003c/a>, knows there’s a cultural reason behind this action. “It’s bad luck, isn’t it?” she gently prompts the server, who confides, “Yes, if you put your purse on the floor, all the money will run out.” From then on, I am on the lookout for more \u003cem>percheros\u003c/em> and find most restaurants provide them in styles to match their décor (simple white wood, gleaming aluminum, wrought iron or bright turquoise curlicues).\u003c/p>\n\u003cfigure id=\"attachment_54907\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\">\u003cimg class=\"size-full wp-image-54907\" alt=\"pelicans wait for lunch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pelican1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">pelicans wait for lunch\u003c/figcaption>\u003c/figure>\n\u003cp>Fortified, we're off to visit some fish markets. Dianne and her husband Greg take me to the simply named Mercado de Mariscos, a basic strip of concrete stands near the docks that the fishermen share with about a hundred pelicans. While the freshly caught fish are gutted and cleaned, pelicans clamor for the scraps they know are coming. The fish laid out here are mostly bought by local residents (not a tourist in sight).\u003c/p>\n\u003cfigure id=\"attachment_54908\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\">\u003cimg class=\"size-full wp-image-54908\" alt=\"Mercado de Mariscos\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/fish-market1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mercado de Mariscos\u003c/figcaption>\u003c/figure>\n\u003cp>Then we head downtown to the large indoor market called \u003cem>Pino Suárez.\u003c/em> On the way, I can’t resist some neon-hued coconut candy from a street vendor’s cart, which we all munch on while perusing the market's many stands.\u003c/p>\n\u003cfigure id=\"attachment_54909\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\">\u003cimg class=\"size-full wp-image-54909\" alt=\"coconut candy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coconut-candy.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">coconut candy\u003c/figcaption>\u003c/figure>\n\u003cp>Underneath gaily dancing piñatas, shops sell all manner of spices, seeds, nuts, fresh cheeses, kitchen goods and dishes, more coconut candies and cones of \u003cem>piloncillo\u003c/em> (Mexican brown sugar). We get tastes of the huge orange slabs of smoked marlin.\u003c/p>\n\u003cfigure id=\"attachment_54910\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\">\u003cimg class=\"size-full wp-image-54910\" alt=\"smoked marlin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/smoked-marlin.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">smoked marlin\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, we take a non-fish related excursion to \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g1104120-d2643850-Reviews-Piedras_Las_Labradas_Petroglyphs-Sinaloa_Pacific_Coast.html\">Las Labradas\u003c/a>, a UNESCO world heritage site and clamber over boulders to see the ancient petroglyphs carved on volcanic rocks that line the shore 30 miles north of Maztalan. No one has yet deciphered the meanings of the 600 water-worn, thousand-year old carvings, but like the petroglyph fields I visited \u003ca href=\"http://www.letsgo-hawaii.com/big-island-hawaii-petroglyphs/\">in Hawaii\u003c/a>, they exude a special energy. Dianne tells me that the spring equinox is celebrated here by traditional \u003ca href=\"http://vidamaz.com/2012/03/17/deer-dances-in-las-labradas-on-the-spring-equinox/\">dances from a group of Indians\u003c/a> who wear deer headdresses (\u003cem>Mazatlán\u003c/em> is a \u003ca href=\"http://en.wikipedia.org/wiki/Nahuatl\">Nahuatl\u003c/a> word for \"place of the deer\").\u003c/p>\n\u003cfigure id=\"attachment_54918\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\">\u003cimg class=\"size-full wp-image-54918\" alt=\"petroglyphs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/petroglyphs1.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">petroglyphs\u003c/figcaption>\u003c/figure>\n\u003cp>A group of us have lunch at \u003ca href=\"http://www.restaurantlosarcos.com/en/\">Los Arcos\u003c/a> -- a cheery seafood restaurant where shrimp is queen. The meal starts with appetizer platters heaped with fresh shrimp, octopus, chunky scallops, and ceviche with lime. (I notice that lemons are nowhere to be found in Mazatlán but tiny, tangy limes are a tasty substitute.) We all order variations on the shrimp theme: deep fried \"seahorses\" stuffed with cream cheese and breaded with coconut, shrimp in mango sauce, tamarind sauce, spicy red or green sauces.\u003c/p>\n\u003cfigure id=\"attachment_54919\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\">\u003cimg class=\"size-full wp-image-54919\" alt=\"shrimp and more shrimp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp and more shrimp\u003c/figcaption>\u003c/figure>\n\u003cp>After touring some artists' galleries and a nice siesta, we meet for dinner at \u003ca href=\"https://www.facebook.com/lacostamarinera\">La Costa Marinera\u003c/a>, a festive spot where Dianne and Greg held their wedding rehearsal dinner many years ago. Their specialty is a \u003cem>mariscada\u003c/em> seafood platter served atop a large, pig-shaped clay pot that keeps the food warm. We enjoy grilled shrimp, oysters diabla, lobster, dorado filets, frogs legs, accompanied by a singing waiter and large pink margaritas.\u003c/p>\n\u003cfigure id=\"attachment_54921\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\">\u003cimg class=\"size-full wp-image-54921\" alt=\"shrimp ladies of Mazatlan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/shrimp-ladies-Collage.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shrimp ladies of Mazatlan\u003c/figcaption>\u003c/figure>\n\u003cp>On my last morning in Mazatlán, Dianne and Greg take me to the visit the \"Shrimp Ladies\" -- \u003cem>Changueras\u003c/em> -- whose colorful umbrellas line a street called \u003cem>Aquiles Serdán\u003c/em>. Tubs and tubs of brown shrimp, blue shrimp, white shrimp, fresh water, deep-ocean and farmed shrimp are kept cool with large chunks of floating ice. Maria del la Paz has been working on this street for 30 years and arrives daily at 3am to buy her shrimp from the fishermen; then sells her wares to housewives and restaurant owners until 7 or 8pm. As her experienced fingers peel shrimp at lightning speed, she tells us that her father also sold shrimp and she hopes her daughters will soon get a coveted spot at this shrimp shopping center.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dianne mentions that ordering a “shrimp tamale” will get you a masa-encased shrimp with head, legs and shell, which you are expected to eat. She has learned to order a tamale “gringa style” to have it peeled first. Greg points out the establishment across the street where you take your freshly purchased shrimp and have them prepared to order, so we pick out a few dozen shrimp and enter the diner that is still empty this early in the morning. (Greg says at night it’s a guy-hangout filled with boisterous men with beer). After ordering one plate of garlic shrimp and another \u003cem>a la diabla\u003c/em>, the welcoming aroma of garlic quickly fills the dining room as we see flames leap around the pan on the range. I toast my friends and thank them for showing me a little of their Mazatlán--a seafood-lover’s paradise, thanks to more than 20 miles of beaches, the ocean’s generous bounty and the labors of all the unsung oystermen and shrimp ladies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission",
"title": "Bean to Bar to Glass: Dandelion Chocolate Opens a Café in the Mission",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54674\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\" alt=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" title=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>This week \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> officially opened its café. The new spot is a fabulous place to watch chocolate being made as well as savor the opportunity to sip and slurp artisan hot chocolate, cacao fruit smoothies, Tisano cacao husk tea and Four Barrel coffee. Dandelion is run by Todd Masonis, Cameron Ring and Alice Nystrom, a team of passionate chocolate makers who are adamant about using beans that are sourced directly from quality small farms. Masonis and Ring are the co-founders and have a background in technology. Dandelion’s chocolate bars are not too sweet, and the company garnered a \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Award\u003c/a> last year. They are again in the running for another Good Food Award -- hold your breath til Friday night, when the winners are announced. \u003c/p>\n\u003cp>\u003cstrong>Breaking news 1/18/13: Dandelion won a \u003ca href=\"http://www.goodfoodawards.org/\">2013 Good Food Award\u003c/a> for its 70% Madagascar chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_54664\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\" alt=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" title=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" width=\"560\" class=\"size-full wp-image-54664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\u003c/figcaption>\u003c/figure>\n\u003cp>Masonis and Nystrom took time out of their bustling schedule to catch up with Bay Area Bites. The opening day café was crowded and folks were admiring the cacao pods, \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a> chocolate books and sharing plates of fresh pastries from Dandelion’s pastry chef, Phil Ogiela.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The café is modeled after the chocolate houses found in Europe years ago. How and why did you go with this concept?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We did our research. There are a couple of different places like Bernachon in France. For 100 something years, they have been making chocolate from the bean in small batches. At \u003ca href=\"http://www.bernachon.com/\">Bernachon\u003c/a>, they have a little patisserie and make treats in the back. It’s unique and interesting, not like anything here. From what we read, there used to be chocolate houses and coffee house all over Europe. Locally, you tend to see a chocolate or truffle shop but there’s nowhere to experience chocolate. We want to have a place where people can hang out. Hopefully over time people will say: “Oh they’re melanging and \u003ca href=\"http://en.wikipedia.org/wiki/Conching\">conching\u003c/a>,” while they’re here and we’ll get a real relationship with customers.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior-150x150.jpg\" alt=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54688\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54690\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54689\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Why do a chocolate café in the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We felt like there are a lot of chocolate shops in the area and wanted to create a place for the community, not just for tourists. We felt sad when \u003ca href=\"http://www.scharffenberger.com/beans/history/\">Scharffen Berger\u003c/a> got bought. Valencia Street has such vibrant food and there’s a lot of stuff happening here: \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>, \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>. We found the space two years ago and since then, the whole area has expanded. We got a little lucky and had a really great real estate broker but didn’t realize with commercial spots you don’t just find things right away. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Why \u003cem>not\u003c/em> do the café here? [Laughs]. We didn’t know what we had when we found it. They rented it in 2010 and then it turned into the best block. I lived at the South end of the Mission and have seen this area change phenomenally. It’s exciting. People are doing really amazing things with food and also things for the community. I’d love to do both.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54701\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54703\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54702\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Do you drink chocolate daily?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I try not to. I used to be a fan of the really thick European style drinking chocolate. Our pastry chef spent two months to develop the recipes. The Mission version is unique. The iced chocolate is like tea, and is a thin and light style of chocolate drink. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your bars are straightforward and do not have fillers or a lot of sugar. Describe the bean to bar process and why you do things that way.\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our process starts with really good cocoa beans. That starts with finding good beans. Then we get a bunch of beans. After that, it takes awhile to figure out what works, so we do taste test after taste test. Then we roast, remove the shells, grind, temper, mold and finally turn the beans into chocolate bars. We really like to highlight the bean. A lot of chocolate companies are concerned with price and consistency. We work really hard by keeping the sugar levels the same (low) so you can taste the bean. \u003c/p>\n\u003cfigure id=\"attachment_54665\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\" alt=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" title=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Varieties of Dandelion Chocolate Bars. Photo: Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You won a prestigious Good Food Award last year for your Costa Rica 70% bar and are nominated this year for your Madagascar 70%, Dominican Republic 70% and Venezuela 70% bars. How does the Good Food Award drive your success and make a difference in sales? What was the process like?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The way it works is you do a blind taste test & submit up to three bars. We were selected as finalists for all three. On Friday, they announce the winners. The winners know if they’ve won via email. Some people say “We’re going to SF to the awards,” and then you know something’s up.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> When we were in a tiny commercial kitchen, I had this big scheme of getting us into the Ferry Building Farmers’ Market. First thing I said is, “We need a Good Food award.” Once we won, there was a huge change in terms of volume and exposure. It was really huge for us to make those bars; we made it when we were doing 25 bars a day. When we won we had our first employee and winning was our first real visible sign of progress. We didn’t get into the Ferry Building, but we did win.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Todd & Cameron have a background in technology. How does that affect your way of thinking and doing business?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The main thing is that we weren’t afraid to try new things and events -- how to do it. When we started, we’d hear things like, “It’s going to take 30 yrs to learn how to roast.” If you do things in the traditional way, maybe that’s true. But one of the things we learned was using scientific method and technology will move things a lot faster, and we were able to find and create the flavors we like. We focused 100% on flavor and price and consistency were secondary.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>With items like cacao fruit smoothies, cacao husk tea and iced chocolate, you have things that are likely new to many consumers. How did you come up with the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> There were a bunch of things we wanted to do and having amazing hot chocolate is one of them. In France, they have a tradition of hot chocolate. We wanted to bring that yet also have things that are unique. \u003c/p>\n\u003cp>The cacao smoothies are very difficult to import. They have to freeze. We managed to find an importer to bring the pulp. That’s something that only one other place in America has.\u003c/p>\n\u003cp>We’ve told our pastry chef, “Here’s a chance to think about the flavors and from there invent them.” With good chocolate, an experienced pastry chef and a lot of time, it leads to amazing flavors.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> We have things you can’t get elsewhere. They’re all new to me. With the fruit smoothie, I’ve only tried the cacao fruit on the farm, when it’s sticky, warm and goopy. Seeing it when it’s cold and delicious means a different kind of drink. People get so excited with the chocolate tea, when they know there’s a less rich option than hot chocolate. It’s also exciting for us to explain the process and get people interested that way.\u003c/p>\n\u003cp>For the chocolate tea, we worked with our pastry chef. For his first batch of ideas, he came back and none of us were happy. It turned out we all had these different visions, including Phil. I’m really happy because it hasn’t been done before and the end product is one that none of us expected.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You collaborated with \u003ca href=\"http://www.almanacbeer.com\">Almanac Beer\u003c/a> for your Biere de Chocolat. How did the beer come about?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Someone knocked on someone’s door. One of our employees is really into beer and said, “We should do something with them.” We worked hard and made lots and lots of nibs. Our volume is different than theirs, and we had to roast lots of beans. We would deliver 25lb. bags of beans, and it was definitely a lot of work. I’m not a huge beer drinker yet we’re pretty thrilled at how it turned out.\u003c/p>\n\u003cp>As much as this block is interesting, Dogpatch is as or even more interesting. Walk down the hall there and there are seven chocolatiers, as well as beer makers, photographers, and artists. I know of some other chocolate makers who are in the middle of the country. That can be so much harder. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\" alt=\"Farm to Bottle - Almanac Biere de Chocolat\" title=\"Farm to Bottle - Almanac Biere de Chocolat\" width=\"400\" class=\"aligncenter size-full wp-image-54666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> The chocolate beer was due to one of our newest production employees, Tyler. He had just got here from Boston and took a class with them. He took them some nibs. It turned out they could use it and in a serendipitous way for the whole thing: the beer is delicious. It’s fun to work with another SF institution.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any Valentine’s Day recommendations?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our publicist Jennifer Roy and Alice are working on some events. There’s a local paper mill that is so new -- Pam DeLuco made paper out of cacao bags and on Valentine’s Day we will let people get creative outside our store, on the sidewalk. It’d be awesome to do late night desserts but this year we’re definitely not ready for the pressure of messing up someone’s Valentine’s Day. We are in the process of creating some special chocolate treats, too.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Pam is a farmers’ market customer and she makes paper with papers sacks. She helped us hire our fulfillment lead. Hopefully it’ll be a playful Valentine’s Day activity. We’d love to be open late and have dessert flights but can’t right now. This way we can do something with the neighborhood.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat and drink?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I finished work on Sunday at midnight and the only thing open was Mel’s Drive-in, on Geary. I do like \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. Their pastry chef is amazing. I’ve certainly gone to my fair share of pastry places and have a sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> is our neighbor and their caramels are amazing.\u003c/p>\n\u003cp>I love the SF brunch culture. The lines anywhere are nuts. We noticed when people see a line, they just get in line. \u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> is one of my favorites. I live near \u003ca href=\"http://www.dinos-sf.com/\">Dino’s\u003c/a> -- it’s a red-checkered tablecloth kind of pizza place. I frequent there a lot -- the warm eggplant salad is delicious. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/68KCI\">Map\u003c/a>\u003cbr>\n740 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 349-0942\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/DandelionChoco\">@DandelionChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DandelionChocolate\">Dandelion Chocolate\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/57463461\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54674\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/signage.jpg\" alt=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" title=\"Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion Small-Batch Chocolate cafe front door. Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>This week \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> officially opened its café. The new spot is a fabulous place to watch chocolate being made as well as savor the opportunity to sip and slurp artisan hot chocolate, cacao fruit smoothies, Tisano cacao husk tea and Four Barrel coffee. Dandelion is run by Todd Masonis, Cameron Ring and Alice Nystrom, a team of passionate chocolate makers who are adamant about using beans that are sourced directly from quality small farms. Masonis and Ring are the co-founders and have a background in technology. Dandelion’s chocolate bars are not too sweet, and the company garnered a \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Award\u003c/a> last year. They are again in the running for another Good Food Award -- hold your breath til Friday night, when the winners are announced. \u003c/p>\n\u003cp>\u003cstrong>Breaking news 1/18/13: Dandelion won a \u003ca href=\"http://www.goodfoodawards.org/\">2013 Good Food Award\u003c/a> for its 70% Madagascar chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_54664\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-trio1000.jpg\" alt=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" title=\"Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\" width=\"560\" class=\"size-full wp-image-54664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion team: Todd Masonis, Cameron Ring, Alice Nystrom\u003c/figcaption>\u003c/figure>\n\u003cp>Masonis and Nystrom took time out of their bustling schedule to catch up with Bay Area Bites. The opening day café was crowded and folks were admiring the cacao pods, \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a> chocolate books and sharing plates of fresh pastries from Dandelion’s pastry chef, Phil Ogiela.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The café is modeled after the chocolate houses found in Europe years ago. How and why did you go with this concept?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We did our research. There are a couple of different places like Bernachon in France. For 100 something years, they have been making chocolate from the bean in small batches. At \u003ca href=\"http://www.bernachon.com/\">Bernachon\u003c/a>, they have a little patisserie and make treats in the back. It’s unique and interesting, not like anything here. From what we read, there used to be chocolate houses and coffee house all over Europe. Locally, you tend to see a chocolate or truffle shop but there’s nowhere to experience chocolate. We want to have a place where people can hang out. Hopefully over time people will say: “Oh they’re melanging and \u003ca href=\"http://en.wikipedia.org/wiki/Conching\">conching\u003c/a>,” while they’re here and we’ll get a real relationship with customers.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-exterior-150x150.jpg\" alt=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe exterior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54688\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54690\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/dandelion-interior.2-150x150.jpg\" alt=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate cafe interior. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54689\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Why do a chocolate café in the Mission?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> We felt like there are a lot of chocolate shops in the area and wanted to create a place for the community, not just for tourists. We felt sad when \u003ca href=\"http://www.scharffenberger.com/beans/history/\">Scharffen Berger\u003c/a> got bought. Valencia Street has such vibrant food and there’s a lot of stuff happening here: \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>, \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a>. We found the space two years ago and since then, the whole area has expanded. We got a little lucky and had a really great real estate broker but didn’t realize with commercial spots you don’t just find things right away. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Why \u003cem>not\u003c/em> do the café here? [Laughs]. We didn’t know what we had when we found it. They rented it in 2010 and then it turned into the best block. I lived at the South end of the Mission and have seen this area change phenomenally. It’s exciting. People are doing really amazing things with food and also things for the community. I’d love to do both.\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-126-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54701\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-103-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54703\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Dandelion-choc-026-150x150.jpg\" alt=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" title=\"Dandelion Chocolate drink. Photo: Molly DeCoudreaux\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54702\">\u003c/a>\u003c/div>\n\n\u003cp>Bay Area Bites: \u003cstrong>Do you drink chocolate daily?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I try not to. I used to be a fan of the really thick European style drinking chocolate. Our pastry chef spent two months to develop the recipes. The Mission version is unique. The iced chocolate is like tea, and is a thin and light style of chocolate drink. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your bars are straightforward and do not have fillers or a lot of sugar. Describe the bean to bar process and why you do things that way.\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our process starts with really good cocoa beans. That starts with finding good beans. Then we get a bunch of beans. After that, it takes awhile to figure out what works, so we do taste test after taste test. Then we roast, remove the shells, grind, temper, mold and finally turn the beans into chocolate bars. We really like to highlight the bean. A lot of chocolate companies are concerned with price and consistency. We work really hard by keeping the sugar levels the same (low) so you can taste the bean. \u003c/p>\n\u003cfigure id=\"attachment_54665\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/3-chocolates.jpg\" alt=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" title=\"Three Varieties of Dandelion Chocolate Bars. Photo: Molly DeCoudreaux\" width=\"560\" class=\"size-full wp-image-54665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Varieties of Dandelion Chocolate Bars. Photo: Photo: Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>You won a prestigious Good Food Award last year for your Costa Rica 70% bar and are nominated this year for your Madagascar 70%, Dominican Republic 70% and Venezuela 70% bars. How does the Good Food Award drive your success and make a difference in sales? What was the process like?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The way it works is you do a blind taste test & submit up to three bars. We were selected as finalists for all three. On Friday, they announce the winners. The winners know if they’ve won via email. Some people say “We’re going to SF to the awards,” and then you know something’s up.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> When we were in a tiny commercial kitchen, I had this big scheme of getting us into the Ferry Building Farmers’ Market. First thing I said is, “We need a Good Food award.” Once we won, there was a huge change in terms of volume and exposure. It was really huge for us to make those bars; we made it when we were doing 25 bars a day. When we won we had our first employee and winning was our first real visible sign of progress. We didn’t get into the Ferry Building, but we did win.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Todd & Cameron have a background in technology. How does that affect your way of thinking and doing business?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> The main thing is that we weren’t afraid to try new things and events -- how to do it. When we started, we’d hear things like, “It’s going to take 30 yrs to learn how to roast.” If you do things in the traditional way, maybe that’s true. But one of the things we learned was using scientific method and technology will move things a lot faster, and we were able to find and create the flavors we like. We focused 100% on flavor and price and consistency were secondary.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>With items like cacao fruit smoothies, cacao husk tea and iced chocolate, you have things that are likely new to many consumers. How did you come up with the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> There were a bunch of things we wanted to do and having amazing hot chocolate is one of them. In France, they have a tradition of hot chocolate. We wanted to bring that yet also have things that are unique. \u003c/p>\n\u003cp>The cacao smoothies are very difficult to import. They have to freeze. We managed to find an importer to bring the pulp. That’s something that only one other place in America has.\u003c/p>\n\u003cp>We’ve told our pastry chef, “Here’s a chance to think about the flavors and from there invent them.” With good chocolate, an experienced pastry chef and a lot of time, it leads to amazing flavors.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> We have things you can’t get elsewhere. They’re all new to me. With the fruit smoothie, I’ve only tried the cacao fruit on the farm, when it’s sticky, warm and goopy. Seeing it when it’s cold and delicious means a different kind of drink. People get so excited with the chocolate tea, when they know there’s a less rich option than hot chocolate. It’s also exciting for us to explain the process and get people interested that way.\u003c/p>\n\u003cp>For the chocolate tea, we worked with our pastry chef. For his first batch of ideas, he came back and none of us were happy. It turned out we all had these different visions, including Phil. I’m really happy because it hasn’t been done before and the end product is one that none of us expected.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You collaborated with \u003ca href=\"http://www.almanacbeer.com\">Almanac Beer\u003c/a> for your Biere de Chocolat. How did the beer come about?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Someone knocked on someone’s door. One of our employees is really into beer and said, “We should do something with them.” We worked hard and made lots and lots of nibs. Our volume is different than theirs, and we had to roast lots of beans. We would deliver 25lb. bags of beans, and it was definitely a lot of work. I’m not a huge beer drinker yet we’re pretty thrilled at how it turned out.\u003c/p>\n\u003cp>As much as this block is interesting, Dogpatch is as or even more interesting. Walk down the hall there and there are seven chocolatiers, as well as beer makers, photographers, and artists. I know of some other chocolate makers who are in the middle of the country. That can be so much harder. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/beerpack-chocolate640.jpg\" alt=\"Farm to Bottle - Almanac Biere de Chocolat\" title=\"Farm to Bottle - Almanac Biere de Chocolat\" width=\"400\" class=\"aligncenter size-full wp-image-54666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> The chocolate beer was due to one of our newest production employees, Tyler. He had just got here from Boston and took a class with them. He took them some nibs. It turned out they could use it and in a serendipitous way for the whole thing: the beer is delicious. It’s fun to work with another SF institution.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any Valentine’s Day recommendations?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> Our publicist Jennifer Roy and Alice are working on some events. There’s a local paper mill that is so new -- Pam DeLuco made paper out of cacao bags and on Valentine’s Day we will let people get creative outside our store, on the sidewalk. It’d be awesome to do late night desserts but this year we’re definitely not ready for the pressure of messing up someone’s Valentine’s Day. We are in the process of creating some special chocolate treats, too.\u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> Pam is a farmers’ market customer and she makes paper with papers sacks. She helped us hire our fulfillment lead. Hopefully it’ll be a playful Valentine’s Day activity. We’d love to be open late and have dessert flights but can’t right now. This way we can do something with the neighborhood.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat and drink?\u003c/strong>\u003cbr>\n\u003cstrong>Masonis:\u003c/strong> I finished work on Sunday at midnight and the only thing open was Mel’s Drive-in, on Geary. I do like \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. Their pastry chef is amazing. I’ve certainly gone to my fair share of pastry places and have a sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> is our neighbor and their caramels are amazing.\u003c/p>\n\u003cp>I love the SF brunch culture. The lines anywhere are nuts. We noticed when people see a line, they just get in line. \u003c/p>\n\u003cp>\u003cstrong>Nystrom:\u003c/strong> \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> is one of my favorites. I live near \u003ca href=\"http://www.dinos-sf.com/\">Dino’s\u003c/a> -- it’s a red-checkered tablecloth kind of pizza place. I frequent there a lot -- the warm eggplant salad is delicious. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/68KCI\">Map\u003c/a>\u003cbr>\n740 Valencia Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 349-0942\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/DandelionChoco\">@DandelionChoco\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DandelionChocolate\">Dandelion Chocolate\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Q&A with Shelley Lindgren: Wine Director, Restaurateur & Author",
"title": "Q&A with Shelley Lindgren: Wine Director, Restaurateur & Author",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54527\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\">\u003cimg class=\"size-full wp-image-54527\" title=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\" alt=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Lindgren. Photo credit: Frankie Frankeny\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/shelleylindgren\">Shelley Lindgren\u003c/a> is a Bay Area success story: owner of the vastly popular \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> and \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a> restaurants, sommelier, wine director and cookbook author. A second A16 will open in Rockridge this year and Lindgren and owner Victoria Libin had this to share about the upcoming new outpost:\u003c/p>\n\u003cblockquote>\u003cp>\"We are very excited to announce the opening of A16 Rockridge, slated for early 2013 in the former Hudson restaurant space at 5356 College Avenue. We’d also like to officially welcome Rocky Maselli as the new A16 Rockridge Executive Chef... we are looking forward to seeing Rocky’s own interpretations of this cuisine, focusing on his family roots in Puglia, a coastal region of Italy. Guests can expect to see a menu with an emphasis on seafood as well as some southern Italian favorites including burrata, meatballs, and pizza. Shelley Lindgren’s role will include the creation of a Southern Italian-inspired wine program as well as collaboration on the launch of a cocktail program. The new cocktail menu will feature carefully crafted Italian aperitivos, amaros, and digestivos specially brought from Italy, including Rucolino -- a wild arugula amaro from Campania’s Island Ischia. The new space will feature an open kitchen with counter seating, bar seating as well as a private dining area. A16 Rockridge will work with San Francisco’s \u003ca href=\"http://ccs-architecture.com/eat/\">Cass Calder Smith\u003c/a> of CCS Architecture to bring the vision for the location to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Lindgren grew up in the North Bay and champions interesting and lesser known “soulful” Southern Italian wines. She has worked as a wine educator and restaurant consultant and is married to Greg Lindgren, who is the co-owner of Rye, Rosewood, 15 Romolo, and \u003ca href=\"http://www.ryeontheroad.com/\">Rye On the Road\u003c/a> cocktail catering service in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">\u003cimg class=\"alignleft size-medium wp-image-54530\" title=\"SPQR book cover\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/SPQR-1000-262x300.jpg\" alt=\"SPQR book cover\" width=\"262\" height=\"300\">\u003c/a>Lindgren’s list of accomplishments is deep: a 2009 Gourmet magazine Educator Sommelier Award and the \u003ca href=\"http://chefmagazineblog.blogspot.com/2009/11/wcr-women-in-inspire-awards-winners.html\">Golden Goblet by Women Chefs & Restaurateurs\u003c/a> in the same year. She was voted the Best Wine Director by San Francisco Magazine, Best New Sommelier from Wine & Spirits, and made the cut for the Top Ten Sommeliers by Bloomberg Markets. Her first cookbook, \u003ca href=\"http://modernmealmaker.com/cookbooks/\">A16 Food + Wine\u003c/a> (Ten Speed Press, 2008) earned two IACP Cookbook Awards: Cookbook of the Year and The Julia Child Award. In 2010, Lindgren was awarded StarChefs.com's San Francisco Bay Area Rising Star Restaurateur award. Bay Area Bites asked Lindgren about her her working life, accomplishments, latest \u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">SPQR: Modern Italian Food and Wine\u003c/a> cookbook, and got the dish on her favorite wines and places to eat.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How did the SPQR book project come about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> After collaborating on the A16 Food & Wine book together, Kate Leahy and I had been in touch with Ten Speed Press about tackling a companion project for SPQR. We landed on the conceit of Roman roads as a structural foundation and selected the main arteries of these ancient routes through central and northern Italy and organized the dishes and wines around them. In Italy, wine and food fits hand to glove and Chef Matthew Accarrino brought incredible knowledge on Italy, cooking, family heritage and a willingness to jump into research trips from the start. Soon we had a terrific way to tell the wonderful stories behind the food and wine of these regions. We just all wanted to do our best to not only translate our experience but also do justice to their greatness.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any good stories from the book tour?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> When Matthew and I have been together at book signings, often he’ll tell a story about a winery or winemaker we visited or I’ll remind him about a time we ate a particular dish or visited an artisan maker for prosciutto, cheese, vinegar, etc. Even though we had our own role in the book, they work complementary, very much how SPQR functions. It’s exciting to find wines that pair with his food and, between the book project and visiting winemakers, our entire team at SPQR has a plethora of stories and recommendations every night. We all have fun geeking out. And actually, just being there and spending so much time with the artisans was a remarkable experience for all of us. When you think about the traditions and the spirit of the people, not to mention the spectacular settings, the whole thing was magical. And the graciousness of our hosts all over the country, letting us into their homes and businesses to see their everyday lives and how they value and use these cherished traditions -- well, I’ll remember it forever. It also inspires me to come back and continue to raise our standards of hospitality.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are some of your favorite wines from the book?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I love to champion the lesser-known grapes because Italy is ripe with more than one can imagine. I love to hear things like a classic pairing for a particular Lambrusco is pumpkin, or to see wineries aging white wines for decades that still taste fresh. The focus on quality over quantity of Italian winemaking has elevated Italian wine so much in recent years and there is amazing pride in maintaining local tradition, which I admire. Italians don't need much to live a very rich lifestyle. Drinking wine and having complementary meals is really a backbone of Italian living.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you most passionate about for wine and food these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> These days a lot of natural wines are increasingly blowing my mind. There’s Cantine Giardino, 'Paski,' Coda di Volpe that goes with a range of sweet and salty salads like chicory lettuce, roasted pear butter, almond, goat cheddar and pink pepper vinaigrette, or puntarelle lettuce, marinated anchovy, radish, egg and fried pork skin. It’s also great with many of Matthew's pastas. One of the more classic pairings is an orange wine like the Rusticum with Matthew's signature smoked fettuccine, sea urchin, smoked bacon, and soft quail egg. Grapes like pelaverga, tezzelenghe, gewürztraminer, cesanese, and pigato are usually the kind of wines we'll pair with dishes by the glass at SPQR. It's a whole lot of fun.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your culinary and restaurant mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Having spent the last 25 years in the Bay Area working in restaurants, I feel lucky to be inspired by so many people. Hubert Keller and the late Maurice Rouas took me under their wings at Fleur De Lys for most of the nineties. During that time, I honed my sommelier skills and realized I would be a restaurant professional as a career (I was about 25 when this decision was cemented). Then, Debbie Zachareas let me be a sommelier at Bacar and I learned a lot about managing as well, which proved invaluable as I kept studying wine, especially with my love of Italian wine. I was a real blank slate when starting to taste the wines of southern Italy and, fortunately, our timing with the opening A16 in 2004 was perfect when more and more gems from the \u003ca href=\"http://en.wikipedia.org/wiki/Southern_Italy\">Mezzogiorno\u003c/a> were becoming available and in better quality. The south of Italy is paradise. Well actually, Italy is paradise.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best things about being a sommelier and restaurateur?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> First of all, I love service. I love making people happy. But beyond that, I always envisioned a place where wine and food were in ideal balance with each other. Coming from fine dining, I really wanted to have elements of fine dining like the correct wine glass, the optimal temperature of wine, and friendly service that was professional yet fun, and I think we’ve achieved that. Whenever I walk into A16 or SPQR, I am excited to get to work and love seeing great teamwork and everyone’s true enthusiasm for food and wine. We are so lucky to work in the restaurant business in the Bay Area. There is always a process of evolution and adjustments to be made, which keeps us on our toes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>And the worst?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Tough question because there’s plenty of ‘grosser than gross’ things to deal with whether it’s the plumbing needing to be fixed, etc... but, that’s part of the package deal. Restaurant work is not for the faint of heart. There is no resting on laurels. Every day we hit the restart button, and you need to work harder than the day before. Every person has their strength and weaknesses. When we first opened, I was definitely wearing too many hats and that was not sustainable. We learn as we grow and keep our chins up, even when there are difficult decisions to make sometimes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> You grow a really thick skin in the restaurant business and learn how to prioritize and let a lot of things roll off your back. I have learned that if you work hard, love what you do, and keep forging ahead, you’ll succeed. Pretty soon it will be nine years since opening A16's doors. That seems impossible.\u003c/p>\n\u003cp>It's also important to understand that restaurants are a business and that there have to be checks and balances for the control of costs. Having a business partner like Victoria Libin and an amazing management team has been key. We’re able to focus on what we individually do best. One person cannot run a restaurant alone.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any favorite Bay Area food/drink spots and if so what do you like to order when you go there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I recently had a great meal at \u003ca href=\"https://plus.google.com/110532351510508800438/about?gl=us&hl=en\">Kiss\u003c/a> sushi. The junmai sake I had with the sashimi plate was heaven. Recently I had a great Campari drink at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a>. I always have fun going to the classics, like \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> for chicken and oysters, \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for crab with cellophane noodles, and a good Veltliner from Prager or Jamek. I spend less time in bars now that I'm a mom but, being married to Greg, who is a partner in Rye, Rosewood, and 15 Romolo, I’m in on all the great innovations on that side of the business. I get to sneak into \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Nopa\u003c/a> or \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>, among others, every once in a while to say hello to friends and unwind with a glass of something.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your wine recommendations for Valentine’s Day?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I like to think pink with bubbles offering a couple sparkling rose's by the glass. Being still chilly this time of year, decadent, velvety reds like Mourvèdre from producers like Pignol from the Bandol area of Southern France, classic chocolate-covered cherry flavored often found in Sicily's great Nero D'Avola grape such as Feudo Montoni's Vrucara express a wonderful depth of fruit and less astringent tannins from the sun's natural ripeness and withstanding the heat of the Mediterranean summers.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>, \u003ca href=\"https://twitter.com/mattaccarrino\">@mattaccarrino\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/7pu8n\">Map\u003c/a>\u003cbr>\n2355 Chestnut Street\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-2216\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/A16sf\">A16\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com/\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/QBYgy\">Map\u003c/a>\u003cbr>\n1911 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-7779\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/spqrfillmore\">@SPQRfillmore\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco?ref=share\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spaghetti with Shrimp and Tomato Passatina\u003c/strong>\u003cbr>\nFrom SPQR by Shelley Lindgren, Matthew Accarrino, and Kate Leahy (Ten Speed Press, October 2012)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\">\u003cimg class=\"alignnone size-full wp-image-54529\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\u003cp>serves 4 to 6\u003c/p>\n\u003cp>extra virgin olive oil\u003cbr>\n150 grams • 1/2 yellow onion, finely diced\u003cbr>\n12 grams • 3 garlic cloves, minced\u003cbr>\n150 grams • 1 carrot, cut into 1/4-inch pieces\u003cbr>\n454 grams • 1 pound shell-on raw baby shrimp\u003cbr>\nkosher salt and black pepper\u003cbr>\na pinch of dried red pepper flakes\u003cbr>\n115 grams • 1/2 cup white wine\u003cbr>\n240 grams • 11/2 cups canned tomatoes\u003cbr>\n50 grams • 4 breadsticks, like grissini, broken up\u003cbr>\n2 grams • 2 teaspoons chopped parsley\u003cbr>\n340 grams • 12 ounces fresh spaghetti or dried\u003c/p>\n\u003cp>Heat a thin film of olive oil in a large, wide pot over medium heat. Stir in the onion and sweat until softened, 3 minutes. Stir in the garlic and sweat 1 to 2 minutes more until aromatic. Add the carrot and sweat until softened, 3 to 4 minutes.\u003c/p>\n\u003cp>Turn up the heat to medium-high, stir in the shrimp, and season with salt, pepper, and pepper flakes. Pour in the wine and bring to a simmer. Stir in the tomato and return to a simmer. Pour in 1 cup of water, lower the heat, and cook for 8 to 10 minutes or until the shrimp are soft enough to break up with a wooden spoon if pressed. Stir the broken grissini pieces into the pot, remove from the heat, and stir in the parsley.\u003c/p>\n\u003cp>Place a food mill fitted with a coarse plate over a clean pot. In batches, pass the shrimp and broth through the food mill. You will have a coarse paste. (If it’s too dry to go through the food mill, stir in more water). Taste the shrimp paste and season with salt and pepper.\u003c/p>\n\u003cp>Bring a pot of salted water to a boil. Cook the spaghetti for 4 minutes if using fresh, and as directed on the package if using dry. Drain the spaghetti, reserving a cup of pasta water, and return the spaghetti to the pasta pot.\u003c/p>\n\u003cp>Stir spoonfuls of the shrimp paste into the spaghetti until evenly coated, adding a few spoonfuls of water if the pasta looks dry, and simmer for one more minute before serving.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700.jpg\">\u003cimg class=\"alignnone size-full wp-image-54528\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Shelley Lindgren, who is a Bay Area success story: owner of the vastly popular A16 and SPQR restaurants, sommelier, wine director and cookbook author. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54527\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\">\u003cimg class=\"size-full wp-image-54527\" title=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\" alt=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Lindgren. Photo credit: Frankie Frankeny\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/shelleylindgren\">Shelley Lindgren\u003c/a> is a Bay Area success story: owner of the vastly popular \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> and \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a> restaurants, sommelier, wine director and cookbook author. A second A16 will open in Rockridge this year and Lindgren and owner Victoria Libin had this to share about the upcoming new outpost:\u003c/p>\n\u003cblockquote>\u003cp>\"We are very excited to announce the opening of A16 Rockridge, slated for early 2013 in the former Hudson restaurant space at 5356 College Avenue. We’d also like to officially welcome Rocky Maselli as the new A16 Rockridge Executive Chef... we are looking forward to seeing Rocky’s own interpretations of this cuisine, focusing on his family roots in Puglia, a coastal region of Italy. Guests can expect to see a menu with an emphasis on seafood as well as some southern Italian favorites including burrata, meatballs, and pizza. Shelley Lindgren’s role will include the creation of a Southern Italian-inspired wine program as well as collaboration on the launch of a cocktail program. The new cocktail menu will feature carefully crafted Italian aperitivos, amaros, and digestivos specially brought from Italy, including Rucolino -- a wild arugula amaro from Campania’s Island Ischia. The new space will feature an open kitchen with counter seating, bar seating as well as a private dining area. A16 Rockridge will work with San Francisco’s \u003ca href=\"http://ccs-architecture.com/eat/\">Cass Calder Smith\u003c/a> of CCS Architecture to bring the vision for the location to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Lindgren grew up in the North Bay and champions interesting and lesser known “soulful” Southern Italian wines. She has worked as a wine educator and restaurant consultant and is married to Greg Lindgren, who is the co-owner of Rye, Rosewood, 15 Romolo, and \u003ca href=\"http://www.ryeontheroad.com/\">Rye On the Road\u003c/a> cocktail catering service in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">\u003cimg class=\"alignleft size-medium wp-image-54530\" title=\"SPQR book cover\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/SPQR-1000-262x300.jpg\" alt=\"SPQR book cover\" width=\"262\" height=\"300\">\u003c/a>Lindgren’s list of accomplishments is deep: a 2009 Gourmet magazine Educator Sommelier Award and the \u003ca href=\"http://chefmagazineblog.blogspot.com/2009/11/wcr-women-in-inspire-awards-winners.html\">Golden Goblet by Women Chefs & Restaurateurs\u003c/a> in the same year. She was voted the Best Wine Director by San Francisco Magazine, Best New Sommelier from Wine & Spirits, and made the cut for the Top Ten Sommeliers by Bloomberg Markets. Her first cookbook, \u003ca href=\"http://modernmealmaker.com/cookbooks/\">A16 Food + Wine\u003c/a> (Ten Speed Press, 2008) earned two IACP Cookbook Awards: Cookbook of the Year and The Julia Child Award. In 2010, Lindgren was awarded StarChefs.com's San Francisco Bay Area Rising Star Restaurateur award. Bay Area Bites asked Lindgren about her her working life, accomplishments, latest \u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">SPQR: Modern Italian Food and Wine\u003c/a> cookbook, and got the dish on her favorite wines and places to eat.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How did the SPQR book project come about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> After collaborating on the A16 Food & Wine book together, Kate Leahy and I had been in touch with Ten Speed Press about tackling a companion project for SPQR. We landed on the conceit of Roman roads as a structural foundation and selected the main arteries of these ancient routes through central and northern Italy and organized the dishes and wines around them. In Italy, wine and food fits hand to glove and Chef Matthew Accarrino brought incredible knowledge on Italy, cooking, family heritage and a willingness to jump into research trips from the start. Soon we had a terrific way to tell the wonderful stories behind the food and wine of these regions. We just all wanted to do our best to not only translate our experience but also do justice to their greatness.\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>Do you have any good stories from the book tour?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> When Matthew and I have been together at book signings, often he’ll tell a story about a winery or winemaker we visited or I’ll remind him about a time we ate a particular dish or visited an artisan maker for prosciutto, cheese, vinegar, etc. Even though we had our own role in the book, they work complementary, very much how SPQR functions. It’s exciting to find wines that pair with his food and, between the book project and visiting winemakers, our entire team at SPQR has a plethora of stories and recommendations every night. We all have fun geeking out. And actually, just being there and spending so much time with the artisans was a remarkable experience for all of us. When you think about the traditions and the spirit of the people, not to mention the spectacular settings, the whole thing was magical. And the graciousness of our hosts all over the country, letting us into their homes and businesses to see their everyday lives and how they value and use these cherished traditions -- well, I’ll remember it forever. It also inspires me to come back and continue to raise our standards of hospitality.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are some of your favorite wines from the book?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I love to champion the lesser-known grapes because Italy is ripe with more than one can imagine. I love to hear things like a classic pairing for a particular Lambrusco is pumpkin, or to see wineries aging white wines for decades that still taste fresh. The focus on quality over quantity of Italian winemaking has elevated Italian wine so much in recent years and there is amazing pride in maintaining local tradition, which I admire. Italians don't need much to live a very rich lifestyle. Drinking wine and having complementary meals is really a backbone of Italian living.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you most passionate about for wine and food these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> These days a lot of natural wines are increasingly blowing my mind. There’s Cantine Giardino, 'Paski,' Coda di Volpe that goes with a range of sweet and salty salads like chicory lettuce, roasted pear butter, almond, goat cheddar and pink pepper vinaigrette, or puntarelle lettuce, marinated anchovy, radish, egg and fried pork skin. It’s also great with many of Matthew's pastas. One of the more classic pairings is an orange wine like the Rusticum with Matthew's signature smoked fettuccine, sea urchin, smoked bacon, and soft quail egg. Grapes like pelaverga, tezzelenghe, gewürztraminer, cesanese, and pigato are usually the kind of wines we'll pair with dishes by the glass at SPQR. It's a whole lot of fun.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your culinary and restaurant mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Having spent the last 25 years in the Bay Area working in restaurants, I feel lucky to be inspired by so many people. Hubert Keller and the late Maurice Rouas took me under their wings at Fleur De Lys for most of the nineties. During that time, I honed my sommelier skills and realized I would be a restaurant professional as a career (I was about 25 when this decision was cemented). Then, Debbie Zachareas let me be a sommelier at Bacar and I learned a lot about managing as well, which proved invaluable as I kept studying wine, especially with my love of Italian wine. I was a real blank slate when starting to taste the wines of southern Italy and, fortunately, our timing with the opening A16 in 2004 was perfect when more and more gems from the \u003ca href=\"http://en.wikipedia.org/wiki/Southern_Italy\">Mezzogiorno\u003c/a> were becoming available and in better quality. The south of Italy is paradise. Well actually, Italy is paradise.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best things about being a sommelier and restaurateur?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> First of all, I love service. I love making people happy. But beyond that, I always envisioned a place where wine and food were in ideal balance with each other. Coming from fine dining, I really wanted to have elements of fine dining like the correct wine glass, the optimal temperature of wine, and friendly service that was professional yet fun, and I think we’ve achieved that. Whenever I walk into A16 or SPQR, I am excited to get to work and love seeing great teamwork and everyone’s true enthusiasm for food and wine. We are so lucky to work in the restaurant business in the Bay Area. There is always a process of evolution and adjustments to be made, which keeps us on our toes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>And the worst?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Tough question because there’s plenty of ‘grosser than gross’ things to deal with whether it’s the plumbing needing to be fixed, etc... but, that’s part of the package deal. Restaurant work is not for the faint of heart. There is no resting on laurels. Every day we hit the restart button, and you need to work harder than the day before. Every person has their strength and weaknesses. When we first opened, I was definitely wearing too many hats and that was not sustainable. We learn as we grow and keep our chins up, even when there are difficult decisions to make sometimes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> You grow a really thick skin in the restaurant business and learn how to prioritize and let a lot of things roll off your back. I have learned that if you work hard, love what you do, and keep forging ahead, you’ll succeed. Pretty soon it will be nine years since opening A16's doors. That seems impossible.\u003c/p>\n\u003cp>It's also important to understand that restaurants are a business and that there have to be checks and balances for the control of costs. Having a business partner like Victoria Libin and an amazing management team has been key. We’re able to focus on what we individually do best. One person cannot run a restaurant alone.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any favorite Bay Area food/drink spots and if so what do you like to order when you go there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I recently had a great meal at \u003ca href=\"https://plus.google.com/110532351510508800438/about?gl=us&hl=en\">Kiss\u003c/a> sushi. The junmai sake I had with the sashimi plate was heaven. Recently I had a great Campari drink at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a>. I always have fun going to the classics, like \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> for chicken and oysters, \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for crab with cellophane noodles, and a good Veltliner from Prager or Jamek. I spend less time in bars now that I'm a mom but, being married to Greg, who is a partner in Rye, Rosewood, and 15 Romolo, I’m in on all the great innovations on that side of the business. I get to sneak into \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Nopa\u003c/a> or \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>, among others, every once in a while to say hello to friends and unwind with a glass of something.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your wine recommendations for Valentine’s Day?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I like to think pink with bubbles offering a couple sparkling rose's by the glass. Being still chilly this time of year, decadent, velvety reds like Mourvèdre from producers like Pignol from the Bandol area of Southern France, classic chocolate-covered cherry flavored often found in Sicily's great Nero D'Avola grape such as Feudo Montoni's Vrucara express a wonderful depth of fruit and less astringent tannins from the sun's natural ripeness and withstanding the heat of the Mediterranean summers.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>, \u003ca href=\"https://twitter.com/mattaccarrino\">@mattaccarrino\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/7pu8n\">Map\u003c/a>\u003cbr>\n2355 Chestnut Street\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-2216\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/A16sf\">A16\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com/\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/QBYgy\">Map\u003c/a>\u003cbr>\n1911 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-7779\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/spqrfillmore\">@SPQRfillmore\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco?ref=share\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spaghetti with Shrimp and Tomato Passatina\u003c/strong>\u003cbr>\nFrom SPQR by Shelley Lindgren, Matthew Accarrino, and Kate Leahy (Ten Speed Press, October 2012)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\">\u003cimg class=\"alignnone size-full wp-image-54529\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\u003cp>serves 4 to 6\u003c/p>\n\u003cp>extra virgin olive oil\u003cbr>\n150 grams • 1/2 yellow onion, finely diced\u003cbr>\n12 grams • 3 garlic cloves, minced\u003cbr>\n150 grams • 1 carrot, cut into 1/4-inch pieces\u003cbr>\n454 grams • 1 pound shell-on raw baby shrimp\u003cbr>\nkosher salt and black pepper\u003cbr>\na pinch of dried red pepper flakes\u003cbr>\n115 grams • 1/2 cup white wine\u003cbr>\n240 grams • 11/2 cups canned tomatoes\u003cbr>\n50 grams • 4 breadsticks, like grissini, broken up\u003cbr>\n2 grams • 2 teaspoons chopped parsley\u003cbr>\n340 grams • 12 ounces fresh spaghetti or dried\u003c/p>\n\u003cp>Heat a thin film of olive oil in a large, wide pot over medium heat. Stir in the onion and sweat until softened, 3 minutes. Stir in the garlic and sweat 1 to 2 minutes more until aromatic. Add the carrot and sweat until softened, 3 to 4 minutes.\u003c/p>\n\u003cp>Turn up the heat to medium-high, stir in the shrimp, and season with salt, pepper, and pepper flakes. Pour in the wine and bring to a simmer. Stir in the tomato and return to a simmer. Pour in 1 cup of water, lower the heat, and cook for 8 to 10 minutes or until the shrimp are soft enough to break up with a wooden spoon if pressed. Stir the broken grissini pieces into the pot, remove from the heat, and stir in the parsley.\u003c/p>\n\u003cp>Place a food mill fitted with a coarse plate over a clean pot. In batches, pass the shrimp and broth through the food mill. You will have a coarse paste. (If it’s too dry to go through the food mill, stir in more water). Taste the shrimp paste and season with salt and pepper.\u003c/p>\n\u003cp>Bring a pot of salted water to a boil. Cook the spaghetti for 4 minutes if using fresh, and as directed on the package if using dry. Drain the spaghetti, reserving a cup of pasta water, and return the spaghetti to the pasta pot.\u003c/p>\n\u003cp>Stir spoonfuls of the shrimp paste into the spaghetti until evenly coated, adding a few spoonfuls of water if the pasta looks dry, and simmer for one more minute before serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"science-friday": {
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