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"disqusTitle": "Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners ",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54220\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\" alt=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" title=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" width=\"560\" class=\"size-full wp-image-54220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\u003c/figcaption>\u003c/figure>\n\u003cp>Vijay Rajendran has a philosophy: Life is too short for food to be boring.\u003c/p>\n\u003cp>It became the slogan for his company \u003ca href=\"http://www.hungryglobetrotter.com/\" title=\"Hungry Globetrotter\" target=\"_blank\">Hungry Globetrotter\u003c/a>, which sells boxes of unusual spices and other ingredients that can be made into a meal. Rajendran launched the startup in September, becoming the latest in a string of Bay Area entrepreneurs, nonprofits and chefs to experiment with do-it-yourself meal kits for home cooks. \u003c/p>\n\u003cblockquote>\u003cp>\"Hungry Globetrotter offers a monthly subscription of recipes, sauces and spices that help you cook the cuisine of a different country every month,\" Rajendran says. \"We think of ourselves as being an international culinary adventure right in your kitchen.\"\u003c/p>\u003c/blockquote>\n\u003cp>Whether it's a desire to learn about new cuisines or a way to get a healthy dinner on the table, people are hungry for these types of boxes loaded with the makings of a nice meal, Rajendran and others say. \u003c/p>\n\u003cp>Some kits include all the spices, vegetables and meat you'll need to cook dinner, while others require shopping. A few are ready to eat with little, if any, cooking. \u003c/p>\n\u003cp>Hungry Globetrotter's customers sign up for a yearly subscription and receive a monthly kit with branded products that may be hard to find at mainstream grocery stores, such as Cobra Corn Mumbai Masala popcorn or curry simmer sauces from Maya Kaimal. \u003c/p>\n\u003cfigure id=\"attachment_54222\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\" alt=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" title=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" width=\"560\" class=\"size-full wp-image-54222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\u003c/figcaption>\u003c/figure>\n\u003cp>The kits cost $34.95 but require you to buy fresh ingredients, such as chicken, pushing the final price tag higher for a four-person meal that can be cooked in about an hour. Since September, he's sold a couple hundred kits saluting the cuisines of Southern India, Japan, Morocco and Argentina. Rajendran hopes to add a few thousand customers by late 2014. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think there is a huge market out there,\" Rajendran says.\u003c/p>\n\u003cp>So does Liz Hunt, director of marketing and public relations at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"http://www.cuesa.org/\" title=\"CUESA\" target=\"_blank\">CUESA\u003c/a>), which operates San Francisco's Ferry Plaza Farmers Market. Next month, the nonprofit will begin selling meal boxes ($19-$29) stocked with just about everything you need to make a vegetarian dinner for two, with recipes developed by local chefs. The goal is to get some of the pristine produce from the market into more hands -- and mouths.\u003c/p>\n\u003cblockquote>\u003cp>\"Teaching people how to cook is a huge part of what we do,\" Hunt says. \"This is a natural extension of that. There are great, hand-selected ingredients in the box with a recipe, so they're guaranteed to have an awesome experience with some of the best produce you can buy in San Francisco.\"\u003c/p>\u003c/blockquote>\n\u003cp>CUESA's \u003ca href=\"http://www.cuesa.org/node/3663\" title=\"CUESA's Chef Market Basket\" target=\"_blank\">Chef Market Basket\u003c/a> resembles the \u003ca href=\"http://missioncommunitymarket.org/chefbox/\" title=\"Chef's Market Box\" target=\"_blank\">Chef's Market Box\u003c/a>, a product tested last year by another nonprofit, the \u003ca href=\"http://missioncommunitymarket.org/\" title=\"Mission Community Market\" target=\"_blank\">Mission Community Market\u003c/a> (MCM) in San Francisco. The program is on hiatus until spring.\u003c/p>\n\u003cp>MCM's Chef's Market Box ($17-$30) seemed like the perfect way to bring together local farms, chefs and food lovers, says Jeremy Shaw, MCM's executive director. \u003c/p>\n\u003cblockquote>\u003cp>\"The biggest lesson is that people really value fresh and local food,\" Shaw says. \"They just have trouble getting it sometimes because they're so busy, so this is a way to solve that problem.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54226\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\" alt=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" title=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" width=\"560\" class=\"size-full wp-image-54226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>No muss, no fuss\u003c/strong>\u003c/p>\n\u003cp>These meal kits all require prep and cooking, such as chopping and simmering, but others make it even easier. \u003c/p>\n\u003cp>Ben de Vries, chef and owner of \u003ca href=\"http://www.luellasf.com/\" title=\"Luella\" target=\"_blank\">Luella\u003c/a> in San Francisco, began selling \"\u003ca href=\"http://store.luellasf.com/collections/luella-in-a-bag\" title=\"Luella in a Bag\" target=\"_blank\">Luella in a Bag\u003c/a>\" last year, a kit that makes a three-course dinner for two for about $40. \u003c/p>\n\u003cblockquote>\u003cp>\"At most, someone has to lightly sauté mushrooms that have already been lightly sautéed, just to heat them up,\" de Vries says. \"They can feel like a professional chef without doing all the work.\"\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://www.lukeslocal.com/meal-box.html\" title=\"Luke's Local's meal box\" target=\"_blank\">meal box\u003c/a> from \u003ca href=\"http://www.lukeslocal.com/\" title=\"Luke's Local\" target=\"_blank\">Luke's Local\u003c/a> is similarly no-fuss. The San Francisco-based company has been contracted to curate and deliver CUESA's Chef Market Basket. But it also offers its own line of ready-to-eat meals created by area chefs, as well as organic produce and other foods. The company calls its offerings a mix between a CSA, personal catering and artisan food shop. Its meal boxes, along with the CUESA and MCM meal kits, are sold through \u003ca href=\"https://www.goodeggs.com/\" title=\"Good Eggs\">the Good Eggs online marketplace\u003c/a>.\u003c/p>\n\u003cp>Owner Luke Chappell has sold about 100 meal boxes each week for the last three months, but expects that number to grow in 2013. \"I see a much bigger opportunity than what we’re doing right now,\" Chappell says. \u003c/p>\n\u003cp>De Vries of Luella sells as many as 50 meal kits per week. The response has been great, but his chef friends are also keeping tabs on how the kits sell. With the various costs of doing business in the city, he says, chefs are constantly looking for more revenue streams, such as prepared foods and pop-ups. \u003c/p>\n\u003cfigure id=\"attachment_54224\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\" alt=\"Luella in a Bag (photo: Matt Pinna\" title=\"Luella in a Bag (photo: Matt Pinna\" width=\"560\" class=\"size-full wp-image-54224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luella in a Bag (photo: Matt Pinna)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turning a profit\u003c/strong>\u003c/p>\n\u003cp>Luella in a Bag becomes profitable if de Vries sells more than 20 meal kits per week. That's because his restaurant already covers related expenses, but he suspects it becomes more challenging when meal kits are a company's sole revenue stream. \u003c/p>\n\u003cp>Sales and funding were two obstacles faced by San Francisco's \u003ca href=\"https://shop.culturekitchen.com/\" title=\"Culture Kitchen\" target=\"_blank\">Culture Kitchen\u003c/a>, a company that sold ethnic meal kits with spices, nuts and other ingredients sized to make Iraqi, Thai or West Indian meals. The company announced today that it is shutting down its shop after roughly 18 months in business. \u003c/p>\n\u003cblockquote>\u003cp>\"There were a lot of costs associated with the packaging,\" says Abby Sturges, a Culture Kitchen co-founder. \"It made it difficult to reach the price point we needed to reach. Our day-to-day operations were consumed with getting product in and out the door.\"\u003c/p>\u003c/blockquote>\n\u003cp>Sturges will continue to blog as a way to focus on Culture Kitchen's larger vision of building a community around ethnic food and getting people back into the kitchen.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>People truly do want the opportunity to cook more often, says CUESA's Hunt.\u003c/p>\n\u003cblockquote>\u003cp>\n\"The reason we see more of these boxes is people really love to cook, but there's a real challenge in planning a menu and going to the grocery store,\" Hunt says. \"If we can make this a viable alternative, I think we can really improve the quality of people's lives.\"\u003c/p>\u003c/blockquote>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54220\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\" alt=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" title=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" width=\"560\" class=\"size-full wp-image-54220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\u003c/figcaption>\u003c/figure>\n\u003cp>Vijay Rajendran has a philosophy: Life is too short for food to be boring.\u003c/p>\n\u003cp>It became the slogan for his company \u003ca href=\"http://www.hungryglobetrotter.com/\" title=\"Hungry Globetrotter\" target=\"_blank\">Hungry Globetrotter\u003c/a>, which sells boxes of unusual spices and other ingredients that can be made into a meal. Rajendran launched the startup in September, becoming the latest in a string of Bay Area entrepreneurs, nonprofits and chefs to experiment with do-it-yourself meal kits for home cooks. \u003c/p>\n\u003cblockquote>\u003cp>\"Hungry Globetrotter offers a monthly subscription of recipes, sauces and spices that help you cook the cuisine of a different country every month,\" Rajendran says. \"We think of ourselves as being an international culinary adventure right in your kitchen.\"\u003c/p>\u003c/blockquote>\n\u003cp>Whether it's a desire to learn about new cuisines or a way to get a healthy dinner on the table, people are hungry for these types of boxes loaded with the makings of a nice meal, Rajendran and others say. \u003c/p>\n\u003cp>Some kits include all the spices, vegetables and meat you'll need to cook dinner, while others require shopping. A few are ready to eat with little, if any, cooking. \u003c/p>\n\u003cp>Hungry Globetrotter's customers sign up for a yearly subscription and receive a monthly kit with branded products that may be hard to find at mainstream grocery stores, such as Cobra Corn Mumbai Masala popcorn or curry simmer sauces from Maya Kaimal. \u003c/p>\n\u003cfigure id=\"attachment_54222\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\" alt=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" title=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" width=\"560\" class=\"size-full wp-image-54222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\u003c/figcaption>\u003c/figure>\n\u003cp>The kits cost $34.95 but require you to buy fresh ingredients, such as chicken, pushing the final price tag higher for a four-person meal that can be cooked in about an hour. Since September, he's sold a couple hundred kits saluting the cuisines of Southern India, Japan, Morocco and Argentina. Rajendran hopes to add a few thousand customers by late 2014. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think there is a huge market out there,\" Rajendran says.\u003c/p>\n\u003cp>So does Liz Hunt, director of marketing and public relations at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"http://www.cuesa.org/\" title=\"CUESA\" target=\"_blank\">CUESA\u003c/a>), which operates San Francisco's Ferry Plaza Farmers Market. Next month, the nonprofit will begin selling meal boxes ($19-$29) stocked with just about everything you need to make a vegetarian dinner for two, with recipes developed by local chefs. The goal is to get some of the pristine produce from the market into more hands -- and mouths.\u003c/p>\n\u003cblockquote>\u003cp>\"Teaching people how to cook is a huge part of what we do,\" Hunt says. \"This is a natural extension of that. There are great, hand-selected ingredients in the box with a recipe, so they're guaranteed to have an awesome experience with some of the best produce you can buy in San Francisco.\"\u003c/p>\u003c/blockquote>\n\u003cp>CUESA's \u003ca href=\"http://www.cuesa.org/node/3663\" title=\"CUESA's Chef Market Basket\" target=\"_blank\">Chef Market Basket\u003c/a> resembles the \u003ca href=\"http://missioncommunitymarket.org/chefbox/\" title=\"Chef's Market Box\" target=\"_blank\">Chef's Market Box\u003c/a>, a product tested last year by another nonprofit, the \u003ca href=\"http://missioncommunitymarket.org/\" title=\"Mission Community Market\" target=\"_blank\">Mission Community Market\u003c/a> (MCM) in San Francisco. The program is on hiatus until spring.\u003c/p>\n\u003cp>MCM's Chef's Market Box ($17-$30) seemed like the perfect way to bring together local farms, chefs and food lovers, says Jeremy Shaw, MCM's executive director. \u003c/p>\n\u003cblockquote>\u003cp>\"The biggest lesson is that people really value fresh and local food,\" Shaw says. \"They just have trouble getting it sometimes because they're so busy, so this is a way to solve that problem.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54226\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\" alt=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" title=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" width=\"560\" class=\"size-full wp-image-54226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>No muss, no fuss\u003c/strong>\u003c/p>\n\u003cp>These meal kits all require prep and cooking, such as chopping and simmering, but others make it even easier. \u003c/p>\n\u003cp>Ben de Vries, chef and owner of \u003ca href=\"http://www.luellasf.com/\" title=\"Luella\" target=\"_blank\">Luella\u003c/a> in San Francisco, began selling \"\u003ca href=\"http://store.luellasf.com/collections/luella-in-a-bag\" title=\"Luella in a Bag\" target=\"_blank\">Luella in a Bag\u003c/a>\" last year, a kit that makes a three-course dinner for two for about $40. \u003c/p>\n\u003cblockquote>\u003cp>\"At most, someone has to lightly sauté mushrooms that have already been lightly sautéed, just to heat them up,\" de Vries says. \"They can feel like a professional chef without doing all the work.\"\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://www.lukeslocal.com/meal-box.html\" title=\"Luke's Local's meal box\" target=\"_blank\">meal box\u003c/a> from \u003ca href=\"http://www.lukeslocal.com/\" title=\"Luke's Local\" target=\"_blank\">Luke's Local\u003c/a> is similarly no-fuss. The San Francisco-based company has been contracted to curate and deliver CUESA's Chef Market Basket. But it also offers its own line of ready-to-eat meals created by area chefs, as well as organic produce and other foods. The company calls its offerings a mix between a CSA, personal catering and artisan food shop. Its meal boxes, along with the CUESA and MCM meal kits, are sold through \u003ca href=\"https://www.goodeggs.com/\" title=\"Good Eggs\">the Good Eggs online marketplace\u003c/a>.\u003c/p>\n\u003cp>Owner Luke Chappell has sold about 100 meal boxes each week for the last three months, but expects that number to grow in 2013. \"I see a much bigger opportunity than what we’re doing right now,\" Chappell says. \u003c/p>\n\u003cp>De Vries of Luella sells as many as 50 meal kits per week. The response has been great, but his chef friends are also keeping tabs on how the kits sell. With the various costs of doing business in the city, he says, chefs are constantly looking for more revenue streams, such as prepared foods and pop-ups. \u003c/p>\n\u003cfigure id=\"attachment_54224\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\" alt=\"Luella in a Bag (photo: Matt Pinna\" title=\"Luella in a Bag (photo: Matt Pinna\" width=\"560\" class=\"size-full wp-image-54224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luella in a Bag (photo: Matt Pinna)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turning a profit\u003c/strong>\u003c/p>\n\u003cp>Luella in a Bag becomes profitable if de Vries sells more than 20 meal kits per week. That's because his restaurant already covers related expenses, but he suspects it becomes more challenging when meal kits are a company's sole revenue stream. \u003c/p>\n\u003cp>Sales and funding were two obstacles faced by San Francisco's \u003ca href=\"https://shop.culturekitchen.com/\" title=\"Culture Kitchen\" target=\"_blank\">Culture Kitchen\u003c/a>, a company that sold ethnic meal kits with spices, nuts and other ingredients sized to make Iraqi, Thai or West Indian meals. The company announced today that it is shutting down its shop after roughly 18 months in business. \u003c/p>\n\u003cblockquote>\u003cp>\"There were a lot of costs associated with the packaging,\" says Abby Sturges, a Culture Kitchen co-founder. \"It made it difficult to reach the price point we needed to reach. Our day-to-day operations were consumed with getting product in and out the door.\"\u003c/p>\u003c/blockquote>\n\u003cp>Sturges will continue to blog as a way to focus on Culture Kitchen's larger vision of building a community around ethnic food and getting people back into the kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>People truly do want the opportunity to cook more often, says CUESA's Hunt.\u003c/p>\n\u003cblockquote>\u003cp>\n\"The reason we see more of these boxes is people really love to cook, but there's a real challenge in planning a menu and going to the grocery store,\" Hunt says. \"If we can make this a viable alternative, I think we can really improve the quality of people's lives.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sweet Bar Bakery: Sweets and Savories for Uptown Oakland",
"title": "Sweet Bar Bakery: Sweets and Savories for Uptown Oakland",
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"content": "\u003cfigure id=\"attachment_54479\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler560.jpg\" alt='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' title='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' width=\"560\" height=\"420\" class=\"size-full wp-image-54479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn't love a neighborhood bakery? The sugary-buttery-birthday cake-y smells wafting out, the coffee-buzzed camaraderie between neighbors picking up muffins for the office or cupcakes for a birthday party, the chance of scoring a loaf of bread hot from the oven: no matter how many boxed-up cakes are stacked up near the entrance to Whole Foods or Safeway, nothing replaces a real bakery as part of the pleasure of a neighborhood. \u003c/p>\n\u003cp>Uptown Oakland, for all its monthly \u003ca href=\"http://www.kqed.org/a/forum/R201211011030\">First Friday Art-Murmur buzz\u003c/a> and recent restaurant openings, isn't exactly the cozy-quaint setting that you might think a scone-driven, latte-fueled business like the new \u003ca href=\"http://www.sweetbarbakery.com\">Sweet Bar Bakery\u003c/a> would require. This ain't no Elmwood, after all; this ain't no Rockridge. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\" alt=\"Cafe interior of Sweet Bar Bakery\" title=\"Cafe interior of Sweet Bar Bakery\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54474\">\u003c/a>\u003c/p>\n\u003cp>Any would-be bakery owner, looking to sign a lease, has to ask himself if there's enough locals ready to swing by every morning for a bacon-gorgonzola scone and a cup of authentically Punjabi-style chai, or prepared to linger at lunchtime over a portobello-and-tofu sandwich, a ginger-miso chicken salad, and a couple of gluten-free chocolate-peanut butter cupcakes. To longtime professional baker, food-industry professional, and cookbook author Mani Niall, the answer was a definite yes: the 2200-square-foot space he'd found at the corner of Broadway and 24th St had everything his new cafe and bakery would need. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\" alt=\"Sweet Bar Bakery counter\" title=\"Sweet Bar Bakery counter\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54475\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Huge, wrap-around glass walls and a corner location would let light pour in, adding to the sense of visible street life. Hot restaurants and bars--Ozumo, Pican, Plum, Plum Bar--were growing the dining-and-nightlife reputation of this stretch of Broadway. The chic high-rise condos that now-Governor Jerry Brown pushed for during his time as Oakland's mayor were now built, sold, and fully occupied--with no other cafe nearby offering house-baked, all-day sweet and savory items on the menu from early morning to early evening. A busy \u003ca href=\"http://oakland.ymcaeastbay.org/\">YMCA gym\u003c/a> nearby would even help cookie-lovers stay svelte. There might not be, as Niall put it, \"throngs of New York-style pedestrians,\" but there were definitely enough people living and working nearby to support--and deserve--a good neighborhood bakery and cafe. \u003c/p>\n\u003cblockquote>\u003cp>\"I remember when I read, or heard, about how during the Iraq war, the insurgents, in order to show that the Americans were doing a poor job, they shut down garbage pickup and bakeries. Because if people couldn't get bread, they were stranded. So what does that say? The reverse way to look at it is that bakeries are a heart and soul [business]. They're a daily touchstone.\"\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54525\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\" alt=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" title=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" width=\"560\" class=\"size-full wp-image-54525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mani Niall at Sweet Bar Bakery. Photo: Denise Wakemen\u003c/figcaption>\u003c/figure>\n\u003cp>To get Sweet Bar up and running by November of 2012, Niall drew on his twenty-plus years of experience as both baker and businessman. In Los Angeles, after years working as a private chef in the film and entertainment industry (his most famous client being Michael Jackson), he opened Mani's in 1990, specializing in healthy baked goods, often featuring whole grains and alternative sweeteners like maple and agave syrups. (Creating low-fat sweets was the big challenge then; now, it's making them vegan or gluten-free.) The bakery thrived until he eventually sold out to his business partner in 1998. He moved north to the Bay Area in 1999, and the bakery continued, without its namesake, until 2008. He became the executive chef for Just Desserts, worked as a consultant and recipe developer for the National Honey Board and Clabber Girl baking powder, wrote cookbooks, and did commercial product development for restaurants and food manufacturers. He was busy, professionally fulfilled, but he knew that he would be a boss again, with another business to run. \u003c/p>\n\u003cp>Having signed the lease for the space, Niall started a \u003ca href=\"http://www.kickstarter.com/projects/sweetbar/sweet-bar-bakery\">Kickstarter campaign\u003c/a> to raise both awareness of the upcoming business and a portion of the needed funds. The crowds swarming into the neighborhood for \u003ca href=\"http://oaklandartmurmur.org/\">First Fridays Art Murmur\u003c/a> offered a great chance for market research and community brand-building, all in one sugar-dusted, cardamom-scented package. Starting in July of last year, said Niall, \"I brought this little portable bar from home, set it up in the doorway there, popped the doors open, made cookies and cupcakes, bacon scones, and was blown away. It's just grown from there: wonderful support, diverse clientele, great neighborhood. It's very exciting.\" \u003c/p>\n\u003cp>For a person who's spent his life around buttercream, Niall manages a cheerful balance between his dedication to healthier, whole-foods eating and his love for and professional familiarity with all-American sweets. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\" alt=\"Dark Chocolate Raspberry Cupcake\" title=\"Dark Chocolate Raspberry Cupcake\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54476\">\u003c/a>\u003c/p>\n\u003cp>The sleekly designed labels on each item are his way of expressing that balance. Divided into \"grain,\" \"sweetener,\" \"butter/oil,\" and \"dairy/eggs\" sections, the labels offer ingredient details and their provenances to those concerned, letting customers know that the eggs are from pastured hens, for example, or that the crust on the lemon tart is made from whole-wheat flour, without getting too preachy (or \u003ca href=\"http://www.youtube.com/watch?v=l2LBICPEK6w\">Portlandian\u003c/a>) about it. There are also small, stamped letters--O for organic, V for vegan, GF for gluten-free--that alert those who are looking, and can be ignored by those who aren't. Niall has also developed vegan and/or gluten-free versions of many of his popular baked goods for special order. Recently, he cheered up several Thanksgiving tables with vegan pumpkin-sweet potato pies, while vegan guests at a Christmas party enjoyed a lavish raspberry chocolate fortress cake, topped with a rich almond-based chocolate ganache. \u003c/p>\n\u003cp>There's no roped-off section for the vegan or gluten-free sweets; as Niall told me, most of the customers seduced by his chocolate-dipped, peanut butter-frosted chocolate cupcake don't even notice that it's gluten-free. Instead, they fall for it because it hits the sweet spot where a Reese's Peanut Butter Cup, a chocolate cupcake, and a \u003ca href=\"http://www.fostersfreeze.com/soft-serve_cones.html\">chocolate-dipped Foster's Freeze cone\u003c/a> all converge. Same for the chocolate raspberry cupcake: delicious first, vegan second. (Because the bakery isn't exclusively gluten-free--there's a lot of wheat flour flying around that kitchen--the bakery's gluten-free treats may be geared more towards those who are gluten-free by choice, rather than those with severe gluten allergies or intolerances.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\" alt=\"The Sweet Bar \" title=\"The Sweet Bar \" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54477\">\u003c/a>\u003c/p>\n\u003cp>Right now, my favorite is the bakery's signature Sweet Bar, a densely crunchy, almond-rich tablet of shortbread dipped in dark Guittard chocolate. It goes perfectly with Niall's favorite afternoon pick-me-up, a Buenos Aires-inspired \u003cem>cortado\u003c/em> made with a shot of espresso, lightly sweetened with a spoonful of turbinado sugar, topped with steamed milk (almond milk, in Niall's case) and served in a small, flared glass. \u003c/p>\n\u003cp>This being Oakland, where diversity is the norm, the popularity contest for best-selling breakfast pastry is almost always a neck-and-neck tie between the doughnut-like \"fauxnuts\" (vegan, whole-wheat banana muffins baked in doughnut-shaped mini Bundt pans, dipped in warm agave syrup, and rolled in cinnamon-cardamom sugar) and the funky, savory, buttery bacon-gorgonzola scones. Close behind are pumpkin-cranberry muffins and the fruit-topped cornmeal upside-down cakes, crowned with blueberries, apricots, or peaches, depending on the season. \u003c/p>\n\u003cp>Niall plans to add more savory breakfast items soon, including frittatas and egg sandwiches on house-baked foccacia. There are already sandwiches, salads, flatbreads, and soup on the all-day menu, but he's testing out pizzas, mostly for the First Friday crowds, who throng the place for beer, wine, pizza, and sweets. \u003c/p>\n\u003cp>More yeasted breads are \"on the front burner\" of projects he'd like to see on the menu; as the bakery catches on with the neighborhood, he'd like to start staying open later in the evening, catching the restaurant-hopping and post-Fox and Paramount Theater crowds for dessert, wine, and coffee, not to mention serving the brownie cravings of the pizza-and-a-movie crowd strolling to and from the \u003ca href=\"http://www.thenewparkway.com/\">New Parkway\u003c/a> down the block. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetbarbakery.com\" title=\"Sweet Bar Bakery\">\u003cstrong>Sweet Bar Bakery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/msfbG\">Map\u003c/a>\u003cbr>\n2355 Broadway\u003cbr>\nOakland, CA\u003cbr>\nPhone: 510-788-4997\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon – Fri: 7am to 7pm\u003cbr>\nSat: 8am to 7pm\u003cbr>\nSun: 9am to 5pm\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SweetBarBakery\">Sweet Bar Bakery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sweetbarbakery\">@sweetbarbakery\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bay Area Flash Mob performs Thriller at the Grand Opening of Sweet Bar Bakery in Oakland on Jan. 13, 2013.\u003cbr>\n[youtube http://www.youtube.com/watch?v=b9moMyyoe3k]\u003c/p>\n\n",
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"excerpt": "Sweet Bar Bakery brings all-day sweets and savories to Uptown Oakland, offering everything from bacon-gorgonzola scones to gluten-free cupcakes and vegan \"fauxnuts.\" Stephanie Rosenbaum talks with baker-owner Mani Niall. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54479\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sampler560.jpg\" alt='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' title='An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake' width=\"560\" height=\"420\" class=\"size-full wp-image-54479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Sweet Bar sweets: Front row: snickerdoodle, pumpkin ginger cupcake, \"the sweet bar\" (chocolate-dipped almond shortbread) Back row: slice of lemon tart, chocolate peanut butter cupcake\u003c/figcaption>\u003c/figure>\n\u003cp>Who doesn't love a neighborhood bakery? The sugary-buttery-birthday cake-y smells wafting out, the coffee-buzzed camaraderie between neighbors picking up muffins for the office or cupcakes for a birthday party, the chance of scoring a loaf of bread hot from the oven: no matter how many boxed-up cakes are stacked up near the entrance to Whole Foods or Safeway, nothing replaces a real bakery as part of the pleasure of a neighborhood. \u003c/p>\n\u003cp>Uptown Oakland, for all its monthly \u003ca href=\"http://www.kqed.org/a/forum/R201211011030\">First Friday Art-Murmur buzz\u003c/a> and recent restaurant openings, isn't exactly the cozy-quaint setting that you might think a scone-driven, latte-fueled business like the new \u003ca href=\"http://www.sweetbarbakery.com\">Sweet Bar Bakery\u003c/a> would require. This ain't no Elmwood, after all; this ain't no Rockridge. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cafe1000.jpg\" alt=\"Cafe interior of Sweet Bar Bakery\" title=\"Cafe interior of Sweet Bar Bakery\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54474\">\u003c/a>\u003c/p>\n\u003cp>Any would-be bakery owner, looking to sign a lease, has to ask himself if there's enough locals ready to swing by every morning for a bacon-gorgonzola scone and a cup of authentically Punjabi-style chai, or prepared to linger at lunchtime over a portobello-and-tofu sandwich, a ginger-miso chicken salad, and a couple of gluten-free chocolate-peanut butter cupcakes. To longtime professional baker, food-industry professional, and cookbook author Mani Niall, the answer was a definite yes: the 2200-square-foot space he'd found at the corner of Broadway and 24th St had everything his new cafe and bakery would need. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1000.jpg\" alt=\"Sweet Bar Bakery counter\" title=\"Sweet Bar Bakery counter\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54475\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Huge, wrap-around glass walls and a corner location would let light pour in, adding to the sense of visible street life. Hot restaurants and bars--Ozumo, Pican, Plum, Plum Bar--were growing the dining-and-nightlife reputation of this stretch of Broadway. The chic high-rise condos that now-Governor Jerry Brown pushed for during his time as Oakland's mayor were now built, sold, and fully occupied--with no other cafe nearby offering house-baked, all-day sweet and savory items on the menu from early morning to early evening. A busy \u003ca href=\"http://oakland.ymcaeastbay.org/\">YMCA gym\u003c/a> nearby would even help cookie-lovers stay svelte. There might not be, as Niall put it, \"throngs of New York-style pedestrians,\" but there were definitely enough people living and working nearby to support--and deserve--a good neighborhood bakery and cafe. \u003c/p>\n\u003cblockquote>\u003cp>\"I remember when I read, or heard, about how during the Iraq war, the insurgents, in order to show that the Americans were doing a poor job, they shut down garbage pickup and bakeries. Because if people couldn't get bread, they were stranded. So what does that say? The reverse way to look at it is that bakeries are a heart and soul [business]. They're a daily touchstone.\"\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54525\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mani-denise-wakemen.jpg\" alt=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" title=\"Mani Niall at Sweet Bar Bakery. Photo credit: Denise Wakemen\" width=\"560\" class=\"size-full wp-image-54525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mani Niall at Sweet Bar Bakery. Photo: Denise Wakemen\u003c/figcaption>\u003c/figure>\n\u003cp>To get Sweet Bar up and running by November of 2012, Niall drew on his twenty-plus years of experience as both baker and businessman. In Los Angeles, after years working as a private chef in the film and entertainment industry (his most famous client being Michael Jackson), he opened Mani's in 1990, specializing in healthy baked goods, often featuring whole grains and alternative sweeteners like maple and agave syrups. (Creating low-fat sweets was the big challenge then; now, it's making them vegan or gluten-free.) The bakery thrived until he eventually sold out to his business partner in 1998. He moved north to the Bay Area in 1999, and the bakery continued, without its namesake, until 2008. He became the executive chef for Just Desserts, worked as a consultant and recipe developer for the National Honey Board and Clabber Girl baking powder, wrote cookbooks, and did commercial product development for restaurants and food manufacturers. He was busy, professionally fulfilled, but he knew that he would be a boss again, with another business to run. \u003c/p>\n\u003cp>Having signed the lease for the space, Niall started a \u003ca href=\"http://www.kickstarter.com/projects/sweetbar/sweet-bar-bakery\">Kickstarter campaign\u003c/a> to raise both awareness of the upcoming business and a portion of the needed funds. The crowds swarming into the neighborhood for \u003ca href=\"http://oaklandartmurmur.org/\">First Fridays Art Murmur\u003c/a> offered a great chance for market research and community brand-building, all in one sugar-dusted, cardamom-scented package. Starting in July of last year, said Niall, \"I brought this little portable bar from home, set it up in the doorway there, popped the doors open, made cookies and cupcakes, bacon scones, and was blown away. It's just grown from there: wonderful support, diverse clientele, great neighborhood. It's very exciting.\" \u003c/p>\n\u003cp>For a person who's spent his life around buttercream, Niall manages a cheerful balance between his dedication to healthier, whole-foods eating and his love for and professional familiarity with all-American sweets. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cupcake1000.jpg\" alt=\"Dark Chocolate Raspberry Cupcake\" title=\"Dark Chocolate Raspberry Cupcake\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54476\">\u003c/a>\u003c/p>\n\u003cp>The sleekly designed labels on each item are his way of expressing that balance. Divided into \"grain,\" \"sweetener,\" \"butter/oil,\" and \"dairy/eggs\" sections, the labels offer ingredient details and their provenances to those concerned, letting customers know that the eggs are from pastured hens, for example, or that the crust on the lemon tart is made from whole-wheat flour, without getting too preachy (or \u003ca href=\"http://www.youtube.com/watch?v=l2LBICPEK6w\">Portlandian\u003c/a>) about it. There are also small, stamped letters--O for organic, V for vegan, GF for gluten-free--that alert those who are looking, and can be ignored by those who aren't. Niall has also developed vegan and/or gluten-free versions of many of his popular baked goods for special order. Recently, he cheered up several Thanksgiving tables with vegan pumpkin-sweet potato pies, while vegan guests at a Christmas party enjoyed a lavish raspberry chocolate fortress cake, topped with a rich almond-based chocolate ganache. \u003c/p>\n\u003cp>There's no roped-off section for the vegan or gluten-free sweets; as Niall told me, most of the customers seduced by his chocolate-dipped, peanut butter-frosted chocolate cupcake don't even notice that it's gluten-free. Instead, they fall for it because it hits the sweet spot where a Reese's Peanut Butter Cup, a chocolate cupcake, and a \u003ca href=\"http://www.fostersfreeze.com/soft-serve_cones.html\">chocolate-dipped Foster's Freeze cone\u003c/a> all converge. Same for the chocolate raspberry cupcake: delicious first, vegan second. (Because the bakery isn't exclusively gluten-free--there's a lot of wheat flour flying around that kitchen--the bakery's gluten-free treats may be geared more towards those who are gluten-free by choice, rather than those with severe gluten allergies or intolerances.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/label1000.jpg\" alt=\"The Sweet Bar \" title=\"The Sweet Bar \" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-54477\">\u003c/a>\u003c/p>\n\u003cp>Right now, my favorite is the bakery's signature Sweet Bar, a densely crunchy, almond-rich tablet of shortbread dipped in dark Guittard chocolate. It goes perfectly with Niall's favorite afternoon pick-me-up, a Buenos Aires-inspired \u003cem>cortado\u003c/em> made with a shot of espresso, lightly sweetened with a spoonful of turbinado sugar, topped with steamed milk (almond milk, in Niall's case) and served in a small, flared glass. \u003c/p>\n\u003cp>This being Oakland, where diversity is the norm, the popularity contest for best-selling breakfast pastry is almost always a neck-and-neck tie between the doughnut-like \"fauxnuts\" (vegan, whole-wheat banana muffins baked in doughnut-shaped mini Bundt pans, dipped in warm agave syrup, and rolled in cinnamon-cardamom sugar) and the funky, savory, buttery bacon-gorgonzola scones. Close behind are pumpkin-cranberry muffins and the fruit-topped cornmeal upside-down cakes, crowned with blueberries, apricots, or peaches, depending on the season. \u003c/p>\n\u003cp>Niall plans to add more savory breakfast items soon, including frittatas and egg sandwiches on house-baked foccacia. There are already sandwiches, salads, flatbreads, and soup on the all-day menu, but he's testing out pizzas, mostly for the First Friday crowds, who throng the place for beer, wine, pizza, and sweets. \u003c/p>\n\u003cp>More yeasted breads are \"on the front burner\" of projects he'd like to see on the menu; as the bakery catches on with the neighborhood, he'd like to start staying open later in the evening, catching the restaurant-hopping and post-Fox and Paramount Theater crowds for dessert, wine, and coffee, not to mention serving the brownie cravings of the pizza-and-a-movie crowd strolling to and from the \u003ca href=\"http://www.thenewparkway.com/\">New Parkway\u003c/a> down the block. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetbarbakery.com\" title=\"Sweet Bar Bakery\">\u003cstrong>Sweet Bar Bakery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/msfbG\">Map\u003c/a>\u003cbr>\n2355 Broadway\u003cbr>\nOakland, CA\u003cbr>\nPhone: 510-788-4997\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon – Fri: 7am to 7pm\u003cbr>\nSat: 8am to 7pm\u003cbr>\nSun: 9am to 5pm\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SweetBarBakery\">Sweet Bar Bakery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/sweetbarbakery\">@sweetbarbakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Flash Mob performs Thriller at the Grand Opening of Sweet Bar Bakery in Oakland on Jan. 13, 2013.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/b9moMyyoe3k'\n title='//www.youtube.com/embed/b9moMyyoe3k'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Pizza is great. Probably my favorite thing about it is how it can really be a vehicle for almost anything. I use it for leftovers all the time. The best part about using it in this capacity is discovering a new combination that I just simply adore. \u003c/p>\n\u003cp>I never really considered using sweet potatoes on pizza until I had a bunch laying around along with some homemade pesto. I tried it on a whim and it was fantastic; it's earthy, hearty and kinda sweet. I think you are going to like it!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8552.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8552.jpg\" alt=\"Sweet Potato & Kale Pesto Pizza\" title=\"Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54315\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Chewy Homemade Pizza Dough (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/09/chewy-homemade-pizza-dough/\">get the video + text recipe\u003c/a>)\u003c/li>\n\u003cli>1 small sweet potato\u003c/li>\n\u003cli>1/2 red onion\u003c/li>\n\u003cli>2 tablespoons olive oil, divided\u003c/li>\n\u003cli>Salt and pepper, for seasoning the potato and onion slices\u003c/li>\n\u003cli>1 cup mozzarella cheese at room temperature, shredded\u003c/li>\n\u003cli>1 /3 cup Raw Kale and Pistachio Pesto (video recipe below - \u003ca title=\"Raw Pistachio and Kale Pesto\" href=\"http://cookingstoned.tv/recipe/pistachio-kale-pesto/\">get the text recipe\u003c/a>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/-zPMZEqqcNE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Instructions for Pizza:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400 degrees F.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Wash the sweet potato, removing any dark spots. Then thinly slice it either using a food processor or a mandolin slicer. I guess a knife would also work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8466.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8466.jpg\" alt=\"Sweet Potatoes and Red Onions\" title=\"Sweet Potatoes and Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54320\">\u003c/a>\u003c/p>\n\u003cp>3. Peel and thinly slice the red onion.\u003c/p>\n\u003cp>4. Place the sweet potato and red onion slices in a large mixing bowl and toss them with one tablespoon of olive oil and some salt and fresh pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8481.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8481.jpg\" alt=\"Roasting Sweet Potatoes and Red Onions\" title=\"Roasting Sweet Potatoes and Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54319\">\u003c/a>\u003c/p>\n\u003cp>5. Line a baking sheet with parchment paper and lay out the sweet potatoes and onions. Place them in the over to roast for about 20 minutes, tossing them at least once.\u003c/p>\n\u003cp>6. After the potatoes and onions have been removed, bring the oven to 500 degrees F or the oven's maximum temperature.\u003c/p>\n\u003cp>7. Place the pizza dough on a large piece of parchment paper and roll it out to your desired thickness. I am geometrically challenged and cannot seem to make circles. Pentagons, hexagons and any other shape that is non-circular is fine. But no circles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8495.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8495.jpg\" alt=\"Kale Pesto\" title=\"Kale Pesto\" width=\"560\" class=\"alignnone size-full wp-image-54318\">\u003c/a>\u003c/p>\n\u003cp>8. Lightly brush the dough with the remaining olive oil. Now spoon the kale pesto onto the dough. Add the mozzarella cheese and then top the pizza with the roasted sweet potatoes and onions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8507.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8507.jpg\" alt=\"Making Sweet Potato & Kale Pesto Pizza\" title=\"Making Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54317\">\u003c/a>\u003c/p>\n\u003cp>9. Place in the oven and bake for about 10 minutes or so, until the crust is golden and the cheese is melted.\u003c/p>\n\u003cp>10. Remove and let cool for a minute or so, then slice and serve!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8517.jpg\" alt=\"Sweet Potato & Kale Pesto Pizza\" title=\"Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54316\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Pizza is great. Probably my favorite thing about it is how it can really be a vehicle for almost anything. I use it for leftovers all the time. The best part about using it in this capacity is discovering a new combination that I just simply adore. \u003c/p>\n\u003cp>I never really considered using sweet potatoes on pizza until I had a bunch laying around along with some homemade pesto. I tried it on a whim and it was fantastic; it's earthy, hearty and kinda sweet. I think you are going to like it!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8552.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8552.jpg\" alt=\"Sweet Potato & Kale Pesto Pizza\" title=\"Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54315\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Chewy Homemade Pizza Dough (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/09/chewy-homemade-pizza-dough/\">get the video + text recipe\u003c/a>)\u003c/li>\n\u003cli>1 small sweet potato\u003c/li>\n\u003cli>1/2 red onion\u003c/li>\n\u003cli>2 tablespoons olive oil, divided\u003c/li>\n\u003cli>Salt and pepper, for seasoning the potato and onion slices\u003c/li>\n\u003cli>1 cup mozzarella cheese at room temperature, shredded\u003c/li>\n\u003cli>1 /3 cup Raw Kale and Pistachio Pesto (video recipe below - \u003ca title=\"Raw Pistachio and Kale Pesto\" href=\"http://cookingstoned.tv/recipe/pistachio-kale-pesto/\">get the text recipe\u003c/a>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/-zPMZEqqcNE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Instructions for Pizza:\u003c/strong>\u003cbr>\n1. 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>2. Wash the sweet potato, removing any dark spots. Then thinly slice it either using a food processor or a mandolin slicer. I guess a knife would also work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8466.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8466.jpg\" alt=\"Sweet Potatoes and Red Onions\" title=\"Sweet Potatoes and Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54320\">\u003c/a>\u003c/p>\n\u003cp>3. Peel and thinly slice the red onion.\u003c/p>\n\u003cp>4. Place the sweet potato and red onion slices in a large mixing bowl and toss them with one tablespoon of olive oil and some salt and fresh pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8481.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8481.jpg\" alt=\"Roasting Sweet Potatoes and Red Onions\" title=\"Roasting Sweet Potatoes and Red Onions\" width=\"560\" class=\"alignnone size-full wp-image-54319\">\u003c/a>\u003c/p>\n\u003cp>5. Line a baking sheet with parchment paper and lay out the sweet potatoes and onions. Place them in the over to roast for about 20 minutes, tossing them at least once.\u003c/p>\n\u003cp>6. After the potatoes and onions have been removed, bring the oven to 500 degrees F or the oven's maximum temperature.\u003c/p>\n\u003cp>7. Place the pizza dough on a large piece of parchment paper and roll it out to your desired thickness. I am geometrically challenged and cannot seem to make circles. Pentagons, hexagons and any other shape that is non-circular is fine. But no circles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8495.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8495.jpg\" alt=\"Kale Pesto\" title=\"Kale Pesto\" width=\"560\" class=\"alignnone size-full wp-image-54318\">\u003c/a>\u003c/p>\n\u003cp>8. Lightly brush the dough with the remaining olive oil. Now spoon the kale pesto onto the dough. Add the mozzarella cheese and then top the pizza with the roasted sweet potatoes and onions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8507.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8507.jpg\" alt=\"Making Sweet Potato & Kale Pesto Pizza\" title=\"Making Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54317\">\u003c/a>\u003c/p>\n\u003cp>9. Place in the oven and bake for about 10 minutes or so, until the crust is golden and the cheese is melted.\u003c/p>\n\u003cp>10. Remove and let cool for a minute or so, then slice and serve!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/IMG_8517.jpg\" alt=\"Sweet Potato & Kale Pesto Pizza\" title=\"Sweet Potato & Kale Pesto Pizza\" width=\"560\" class=\"alignnone size-full wp-image-54316\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rosamunde Sausage Grill Crosses the Bay to Oakland",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Rosamundes-Downtown-Oakland-Sausage-Grill.jpg\">\u003cimg class=\"size-full wp-image-54286\" title=\"Rosamunde Downtown Oakland Sausage Grill\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Rosamundes-Downtown-Oakland-Sausage-Grill.jpg\" alt=\"Rosamunde Downtown Oakland Sausage Grill\">\u003c/a>Save your BART fare, East Bay residents: following the recent trend of popular San Francisco-based restaurants such as \u003ca href=\"http://blogs.kqed.org/checkplease/2006/01/12/burma-superstar-reviews/\" target=\"_blank\">Burma Superstar\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/05/ikes-lair-opens-in-uptown-oaklands-franklin-square/\" target=\"_blank\">Ike's Lair\u003c/a> and \u003ca href=\"http://blogs.kqed.org/checkplease/2006/11/16/little-star-pizza-reviews/\" target=\"_blank\">Little Star Pizza\u003c/a> that have opened up sister spots across the bay, \u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a> debuted its latest location last night in downtown's Old Oakland neighborhood.\u003c/p>\n\u003cp>[gallery include=\"54279, 54304, 54289\" size=\"medium\"]\u003c/p>\n\u003cp>Rosamunde is conveniently located right next to \u003ca href=\"http://www.yelp.com/biz/taylors-sausage-oakland\" target=\"_blank\">Taylor's Sausage\u003c/a> in Swan's Marketplace, a venerable 20-year-old institution that will be supplying some of its delicious meats to its new neighbor.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\">\u003cimg class=\"size-full wp-image-54294\" title=\"Will wait for sausages\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\" alt=\"Will wait for sausages\">\u003c/a>The opening night menu only featured Taylor's turkey sausage and spicy Louisiana hot links, but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/30/qa-with-rosamunde%E2%80%99s-josh-margolis/\" target=\"_blank\">co-owner Jennifer Tucci\u003c/a> (who also recently opened Lake Merritt's \u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">Portal\u003c/a>) said, \"We'll be running other specials from Taylor's. And if you want to get a sausage from there, you can bring it over here and we'll cook it for you anytime.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\">\u003cimg class=\"size-full wp-image-54275\" title=\"Co-owner Jennifer Tucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\" alt=\"Co-owner Jennifer Tucci\">\u003c/a>As the main room was packed to maximum capacity, Tucci said the opening night crowd was \"pretty overwhelming. I knew it was going to be a good crowd, but this is excellent!\" The main reason she opened up this new venue was that \"a lot of people wanted us to. And I love Oakland and think it's a booming, upcoming city. A lot of my friends have moved over here; it's the place to be. I still live in the city, but I'm thinking about moving here!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery include=\"54281, 54280, 54285\" size=\"medium\"]\u003c/p>\n\u003cp>$1 dollar beers from West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a> were highlighted as the grand opening special -- Urban Peoples Common Lager and Burning Oak Black Lager -- but they also have 16 craft beers on tap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\">\u003cimg class=\"size-full wp-image-54290\" title=\"Taylor's turkey and Lousiana hot link sausage plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\" alt=\"Taylor's turkey and Lousiana hot link sausage plate\">\u003c/a>[gallery include=\"54284, 54285, 54287, 54292, 54293, 54291, 54288, 54277, 54273, 54278, 54276, 54282 \" size=\"medium\"]The sausages were just as delicious on this side of the bay, and Rosamunde Downtown Oakland will certainly remain just as busy as its crowded counterparts in the Lower Haight and Mission.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/MXJba\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>Swan's Marketplace\u003cbr>\n911 Washington Street\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-338-3108\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\nSun - Wed 11am to 10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\">Rosamunde SausageGrill SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\">@rosamundesf\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rosamunde is conveniently located right next to \u003ca href=\"http://www.yelp.com/biz/taylors-sausage-oakland\" target=\"_blank\">Taylor's Sausage\u003c/a> in Swan's Marketplace, a venerable 20-year-old institution that will be supplying some of its delicious meats to its new neighbor.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\">\u003cimg class=\"size-full wp-image-54294\" title=\"Will wait for sausages\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Will-wait-for-sausages.jpg\" alt=\"Will wait for sausages\">\u003c/a>The opening night menu only featured Taylor's turkey sausage and spicy Louisiana hot links, but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/30/qa-with-rosamunde%E2%80%99s-josh-margolis/\" target=\"_blank\">co-owner Jennifer Tucci\u003c/a> (who also recently opened Lake Merritt's \u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">Portal\u003c/a>) said, \"We'll be running other specials from Taylor's. And if you want to get a sausage from there, you can bring it over here and we'll cook it for you anytime.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\">\u003cimg class=\"size-full wp-image-54275\" title=\"Co-owner Jennifer Tucci\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Co-owner-Jennifer-Tucci.jpg\" alt=\"Co-owner Jennifer Tucci\">\u003c/a>As the main room was packed to maximum capacity, Tucci said the opening night crowd was \"pretty overwhelming. I knew it was going to be a good crowd, but this is excellent!\" The main reason she opened up this new venue was that \"a lot of people wanted us to. And I love Oakland and think it's a booming, upcoming city. A lot of my friends have moved over here; it's the place to be. I still live in the city, but I'm thinking about moving here!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>$1 dollar beers from West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a> were highlighted as the grand opening special -- Urban Peoples Common Lager and Burning Oak Black Lager -- but they also have 16 craft beers on tap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\">\u003cimg class=\"size-full wp-image-54290\" title=\"Taylor's turkey and Lousiana hot link sausage plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Taylors-turkey-and-Lousiana-hot-link-sausage-plate-.jpg\" alt=\"Taylor's turkey and Lousiana hot link sausage plate\">\u003c/a>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The sausages were just as delicious on this side of the bay, and Rosamunde Downtown Oakland will certainly remain just as busy as its crowded counterparts in the Lower Haight and Mission.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/MXJba\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>Swan's Marketplace\u003cbr>\n911 Washington Street\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-338-3108\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\nSun - Wed 11am to 10pm\u003cbr>\nThurs - Sat 11am to 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\">Rosamunde SausageGrill SF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\">@rosamundesf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Impressions: Rockridge's Ramen Shop",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ramen is one of those dishes that evokes obsessive tendencies with its fans. As seen in the Japanese cult classic film \u003ca href=\"http://en.wikipedia.org/wiki/Tampopo\" target=\"_blank\">\u003cem>Tampopo\u003c/em>\u003c/a>, you don't just love ramen -- you are fanatically in love with ramen. And while there's plenty of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\" target=\"_blank\">ramen to go around\u003c/a> in the Bay Area, \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> may be the first venture that will inspire ramen mania in the East Bay. \u003ca href=\"http://www.sfgate.com/food/insidescoop/article/Chez-Panisse-alumni-to-open-Ramen-Shop-3841856.php\" target=\"_blank\">After months of planning\u003c/a>, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of their new restaurant in Rockridge tonight. \u003c/p>\n\u003cfigure id=\"attachment_53937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Ramen-Shop.jpg\" alt=\"Ramen Shop\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53937\">\u003cfigcaption class=\"wp-caption-text\">Ramen Shop \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its plate glass windows shrouded in brown paper, Ramen Shop still seemed to be operating in soft launch mode. Perhaps they wanted to remain somewhat incognito to keep the crowds at a minimum, although by 5 o'clock we were told there was already an hour and a half wait for a table. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53934, 53928, 53938\"]\u003c/p>\n\u003cp>We didn't mind waiting in the roomy lounge, which was furnished with old schooldesks and fixtures reminiscent of dimly lit ramen shops in Japan. \u003c/p>\n\u003cp>But luckily our wait time was cut in half as several large groups cleared out within 45 minutes, and I and my two dinner companions were able to snag three seats at the beautiful long wooden counter -- crafted from \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">Oregon Douglas fir\u003c/a> -- that faced the kitchen. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Apparently the magic at Ramen Shop happens in threes, just like the trio of owners. Each course -- appetizers, ramen and dessert -- listed only three items, so we decided to be decadent diners and order the entire menu. We began with a plate of pickled vegetables that included an assortment of foraged wild matsutake mushrooms, broccoli stems, carrots and watermelon radishes ($5). This starter was followed by a delicious little gems lettuce and grapefruit salad tossed with green goddess dressing and brightened by hints of fish sauce, mint and cilantro ($10). The wild nettle fried rice with Monterey Bay squid and chili paste ($9) was my personal favorite with its mildly spicy and savory flavors. \u003c/p>\n\u003cfigure id=\"attachment_53916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Assorted-pickles-matsutake-mushrooms-broccoli-stems-carrots-and-watermelon-radishes.jpg\" alt=\"Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53916\">\u003cfigcaption class=\"wp-caption-text\">Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Little-gems-lettuce-salad-with-green-goddess-dressing-fish-sauce-and-cilantro.jpg\" alt=\"Little gems lettuce salad with green goddess dressing, fish sauce and cilantro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53918\">\u003cfigcaption class=\"wp-caption-text\">Little gems lettuce salad with green goddess dressing, fish sauce and cilantro \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Wild-nettle-fried-rice-with-Monterey-Bay-squid-and-chili-paste.jpg\" alt=\"Wild nettle fried rice with Monterey Bay squid and chili paste\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53942\">\u003cfigcaption class=\"wp-caption-text\">Wild nettle fried rice with Monterey Bay squid and chili paste \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Onto the signature dish: the ramen, which arrived in deep, \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">handmade ceramic bowls\u003c/a>. The evening specials featured a vegetarian miso ramen with matsusake mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic ($13); Meyer lemon ramen with salt-cured egg, spit-roasted \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a> \u003c/em> and mizuna ($15); \u003cem>Tonkotsu\u003c/em> (pork bone) ramen with soy-marinated egg, spit-roasted \u003cem>chashu\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Garland_chrysanthemum\" target=\"_blank\">shungiku\u003c/a>\u003c/em> and black garlic oil ($16). \u003c/p>\n\u003cp>The chefs' Californian sensibility was most evident with the Meyer lemon ramen. Despite its unusual citrusy notes, I found the broth to be too understated in its flavors -- especially in comparison to the other ramen dishes. The Tonkotsu's soup was smoky and truly imparted the salty, rich taste of pork, while the miso ramen's broth was densely packed with complex flavors. There was definitely much care and preparation in the noodles -- due to the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/09/06/ramen-shop-guys-talk-epic-bowls-japan-experiences-and-local-ramen/\" target=\"_blank\">tutelage the chefs received overseas\u003c/a> -- which were perfectly light and springy. The eggs and vegetable garnishes were fine accompaniments, although we were admittedly disappointed by the serving of only one slice of the pork with the non-vegetarian ramen.\u003c/p>\n\u003cfigure id=\"attachment_53941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Veggie-miso-ramen.jpg\" alt=\"Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53941\">\u003cfigcaption class=\"wp-caption-text\">Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Tonkotsu-ramen.jpg\" alt=\"Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53940\">\u003cfigcaption class=\"wp-caption-text\">Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Meyer-lemon-ramen.jpg\" alt=\"Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53919\">\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert was a trio of ice cream sandwiches, all were $5 each and presented with a side of Meyer lemon gelée: black sesame ice cream with a brown sugar cookie; amarena cherry ice cream with a chocolate cookie; pineapple lime ice cream with a vanilla cookie. The pineapple confection was far too sweet and piña colada-esque for our taste, but the other two were among the highlights of our meal. \u003c/p>\n\u003cfigure id=\"attachment_53917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Black-sesame-ice-cream-with-brown-sugar-cookie.jpg\" alt=\"Black sesame ice cream with brown sugar cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53917\">\u003cfigcaption class=\"wp-caption-text\">Black sesame ice cream with brown sugar cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Amarena-cherry-ice-cream-with-chocolate-cookie.jpg\" alt=\"Amarena cherry ice cream with chocolate cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53915\">\u003cfigcaption class=\"wp-caption-text\">Amarena cherry ice cream with chocolate cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Pineapple-lime-ice-cream-with-vanilla-cookie.jpg\" alt=\"Pineapple lime ice cream with vanilla cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53920\">\u003cfigcaption class=\"wp-caption-text\">Pineapple lime ice cream with vanilla cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we finished up our dinner, we noticed the lounge had filled up to capacity with patrons eagerly waiting for an empty table. I'm sure Ramen Shop's locally-sourced, seasonally-driven take on these beloved noodles will become a neighborhood staple, just like the perennially popular Zachary's Pizza located right across the street. Maybe even some South Bay folks will travel northward to see how it compares to their own nearby favorites. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/i4DP7\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>5812 College Avenue\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-788-6370\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\n4PM to midnight, except Tuesdays\u003cbr>\nNo reservations\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ramenoakland\">@ramenoakland\u003c/a>\u003c/p>\n\n",
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"excerpt": "After months of planning, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of Ramen Shop in Rockridge tonight. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ramen is one of those dishes that evokes obsessive tendencies with its fans. As seen in the Japanese cult classic film \u003ca href=\"http://en.wikipedia.org/wiki/Tampopo\" target=\"_blank\">\u003cem>Tampopo\u003c/em>\u003c/a>, you don't just love ramen -- you are fanatically in love with ramen. And while there's plenty of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\" target=\"_blank\">ramen to go around\u003c/a> in the Bay Area, \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> may be the first venture that will inspire ramen mania in the East Bay. \u003ca href=\"http://www.sfgate.com/food/insidescoop/article/Chez-Panisse-alumni-to-open-Ramen-Shop-3841856.php\" target=\"_blank\">After months of planning\u003c/a>, Chez Panisse alumni Sam White, Jerry Jaksich and Rayneil De Guzman officially opened the doors of their new restaurant in Rockridge tonight. \u003c/p>\n\u003cfigure id=\"attachment_53937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Ramen-Shop.jpg\" alt=\"Ramen Shop\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53937\">\u003cfigcaption class=\"wp-caption-text\">Ramen Shop \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its plate glass windows shrouded in brown paper, Ramen Shop still seemed to be operating in soft launch mode. Perhaps they wanted to remain somewhat incognito to keep the crowds at a minimum, although by 5 o'clock we were told there was already an hour and a half wait for a table. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We didn't mind waiting in the roomy lounge, which was furnished with old schooldesks and fixtures reminiscent of dimly lit ramen shops in Japan. \u003c/p>\n\u003cp>But luckily our wait time was cut in half as several large groups cleared out within 45 minutes, and I and my two dinner companions were able to snag three seats at the beautiful long wooden counter -- crafted from \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">Oregon Douglas fir\u003c/a> -- that faced the kitchen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Apparently the magic at Ramen Shop happens in threes, just like the trio of owners. Each course -- appetizers, ramen and dessert -- listed only three items, so we decided to be decadent diners and order the entire menu. We began with a plate of pickled vegetables that included an assortment of foraged wild matsutake mushrooms, broccoli stems, carrots and watermelon radishes ($5). This starter was followed by a delicious little gems lettuce and grapefruit salad tossed with green goddess dressing and brightened by hints of fish sauce, mint and cilantro ($10). The wild nettle fried rice with Monterey Bay squid and chili paste ($9) was my personal favorite with its mildly spicy and savory flavors. \u003c/p>\n\u003cfigure id=\"attachment_53916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Assorted-pickles-matsutake-mushrooms-broccoli-stems-carrots-and-watermelon-radishes.jpg\" alt=\"Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53916\">\u003cfigcaption class=\"wp-caption-text\">Assorted pickles: matsutake mushrooms, broccoli stems, carrots and watermelon radishes \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Little-gems-lettuce-salad-with-green-goddess-dressing-fish-sauce-and-cilantro.jpg\" alt=\"Little gems lettuce salad with green goddess dressing, fish sauce and cilantro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53918\">\u003cfigcaption class=\"wp-caption-text\">Little gems lettuce salad with green goddess dressing, fish sauce and cilantro \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Wild-nettle-fried-rice-with-Monterey-Bay-squid-and-chili-paste.jpg\" alt=\"Wild nettle fried rice with Monterey Bay squid and chili paste\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53942\">\u003cfigcaption class=\"wp-caption-text\">Wild nettle fried rice with Monterey Bay squid and chili paste \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Onto the signature dish: the ramen, which arrived in deep, \u003ca href=\"http://sf.eater.com/archives/2013/01/03/ramen_shop_ready_to_roll_tomorrow_in_oakland.php\" target=\"_blank\">handmade ceramic bowls\u003c/a>. The evening specials featured a vegetarian miso ramen with matsusake mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic ($13); Meyer lemon ramen with salt-cured egg, spit-roasted \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a> \u003c/em> and mizuna ($15); \u003cem>Tonkotsu\u003c/em> (pork bone) ramen with soy-marinated egg, spit-roasted \u003cem>chashu\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Garland_chrysanthemum\" target=\"_blank\">shungiku\u003c/a>\u003c/em> and black garlic oil ($16). \u003c/p>\n\u003cp>The chefs' Californian sensibility was most evident with the Meyer lemon ramen. Despite its unusual citrusy notes, I found the broth to be too understated in its flavors -- especially in comparison to the other ramen dishes. The Tonkotsu's soup was smoky and truly imparted the salty, rich taste of pork, while the miso ramen's broth was densely packed with complex flavors. There was definitely much care and preparation in the noodles -- due to the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/09/06/ramen-shop-guys-talk-epic-bowls-japan-experiences-and-local-ramen/\" target=\"_blank\">tutelage the chefs received overseas\u003c/a> -- which were perfectly light and springy. The eggs and vegetable garnishes were fine accompaniments, although we were admittedly disappointed by the serving of only one slice of the pork with the non-vegetarian ramen.\u003c/p>\n\u003cfigure id=\"attachment_53941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Veggie-miso-ramen.jpg\" alt=\"Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53941\">\u003cfigcaption class=\"wp-caption-text\">Veggie miso ramen with mushrooms, Mendocino nori, salt-cured egg, sesame and green garlic \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Tonkotsu-ramen.jpg\" alt=\"Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53940\">\u003cfigcaption class=\"wp-caption-text\">Tonkotsu ramen with soy-marinated egg, spit-roasted chashu, shungiku and black garlic oil \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Meyer-lemon-ramen.jpg\" alt=\"Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53919\">\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ramen with salt-cured egg, spit-roasted chashu and mizuna \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert was a trio of ice cream sandwiches, all were $5 each and presented with a side of Meyer lemon gelée: black sesame ice cream with a brown sugar cookie; amarena cherry ice cream with a chocolate cookie; pineapple lime ice cream with a vanilla cookie. The pineapple confection was far too sweet and piña colada-esque for our taste, but the other two were among the highlights of our meal. \u003c/p>\n\u003cfigure id=\"attachment_53917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Black-sesame-ice-cream-with-brown-sugar-cookie.jpg\" alt=\"Black sesame ice cream with brown sugar cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53917\">\u003cfigcaption class=\"wp-caption-text\">Black sesame ice cream with brown sugar cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Amarena-cherry-ice-cream-with-chocolate-cookie.jpg\" alt=\"Amarena cherry ice cream with chocolate cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53915\">\u003cfigcaption class=\"wp-caption-text\">Amarena cherry ice cream with chocolate cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_53920\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Pineapple-lime-ice-cream-with-vanilla-cookie.jpg\" alt=\"Pineapple lime ice cream with vanilla cookie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-53920\">\u003cfigcaption class=\"wp-caption-text\">Pineapple lime ice cream with vanilla cookie \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As we finished up our dinner, we noticed the lounge had filled up to capacity with patrons eagerly waiting for an empty table. I'm sure Ramen Shop's locally-sourced, seasonally-driven take on these beloved noodles will become a neighborhood staple, just like the perennially popular Zachary's Pizza located right across the street. Maybe even some South Bay folks will travel northward to see how it compares to their own nearby favorites. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/i4DP7\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>5812 College Avenue\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-788-6370\u003c/p>\n\u003cp>\u003cstrong>Schedule:\u003c/strong>\u003cbr>\n4PM to midnight, except Tuesdays\u003cbr>\nNo reservations\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/ramenoakland\">@ramenoakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The American Grilled Cheese Kitchen Brings Its Melted Goodness To The Mission",
"title": "The American Grilled Cheese Kitchen Brings Its Melted Goodness To The Mission",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53845\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mousetrap.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mousetrap.jpg\" alt=\"The American Grilled Cheese Mousetrap\" title=\"The American Grilled Cheese Mousetrap\" width=\"560\" class=\"size-full wp-image-53845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The American Grilled Cheese Mousetrap\u003c/figcaption>\u003c/figure>\n\u003cp>My colleagues and I at KQED are starting to get spoiled by all of the new tasty food offerings that have been steadily popping up in our neighborhood. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/08/mission-dispatch-street-food-pod-launches-in-san-francisco/\" target=\"_blank\">Mission Dispatch\u003c/a>, \u003ca href=\"http://www.salumeriasf.com/\" target=\"_blank\">Salumeria\u003c/a>, \u003ca href=\"http://missionbowlingclub.com/info\" target=\"_blank\">Mission Bowling Club\u003c/a> and the \u003ca href=\"http://www.bluebottlecoffee.com/locations/heath/\" target=\"_blank\">Blue Bottle location\u003c/a> at Heath and have all cropped up in the past year. \u003c/p>\n\u003cfigure id=\"attachment_53836\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blackboard.jpg\" alt=\"The American Grilled Cheese Kitchen blackboard\" title=\"The American Grilled Cheese Kitchen blackboard\" width=\"560\" class=\"size-full wp-image-53836\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The American Grilled Cheese Kitchen blackboard\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sign-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen sign\" title=\"The American Grilled Cheese Kitchen sign\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53852\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mini-blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mini-blackboard-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen mini blackboard\" title=\"The American Grilled Cheese Kitchen mini blackboard\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/menu-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen menu\" title=\"The American Grilled Cheese Kitchen menu\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53843\">\u003c/a>\u003c/div>\n\n\u003cp>Now \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">The American Grilled Cheese Kitchen\u003c/a> has moved in at 20th and Harrison across the street from \u003ca href=\"http://www.flourandwater.com/\" target=\"_blank\">flour + water\u003c/a>. Their cheesy creations are the polar opposite of their predecessors, the vegan / raw food restaurant \u003ca href=\"http://cafegratitude.com/\" target=\"_blank\">Cafe Gratitude\u003c/a>, the former occupants of the space. \u003c/p>\n\u003cfigure id=\"attachment_53846\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/natepollak.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/natepollak.jpg\" alt=\"Co-Owner Nate Pollak\" title=\"Co-Owner Nate Pollak\" width=\"560\" class=\"size-full wp-image-53846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-Owner Nate Pollak\u003c/figcaption>\u003c/figure>\n\u003cp>Several of us stopped in this afternoon for their soft launch opening. Co-owner Nate Pollak was busy attending to the lunch rush, but stopped to briefly chat with us about his excitement over his new location. Their menu will continue to evolve and expand over the coming weeks, and they'll have longer hours and dinner service as well. \u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter2-150x150.jpg\" alt=\"The counter at The American Grilled Cheese Kitchen\" title=\"The counter at The American Grilled Cheese Kitchen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tables2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tables2-150x150.jpg\" alt=\"Lunchtime patrons\" title=\"Lunchtime patrons\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53855\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pickup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pickup-150x150.jpg\" alt=\"Lunchtime patrons\" title=\"Lunchtime patrons\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53848\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/painting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/painting-150x150.jpg\" alt=\"Zebra Rooster painting\" title=\"Zebra Rooster painting\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53847\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pomegranatelemonade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pomegranatelemonade-150x150.jpg\" alt=\"Pomegranate Lemonade\" title=\"Pomegranate Lemonade\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53849\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1-150x150.jpg\" alt=\"Baked Goods\" title=\"Baked Goods\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53838\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/scones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/scones-150x150.jpg\" alt=\"Bacon-Jalapeno Biscuits\" title=\"Bacon-Jalapeno Biscuits\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/deliciouscheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/deliciouscheese-150x150.jpg\" alt=\"Delicious American Cheese\" title=\"Delicious American Cheese\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53840\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter-150x150.jpg\" alt=\"The actual kitchen for The American Grilled Cheese Kitchen\" title=\"The actual kitchen for The American Grilled Cheese Kitchen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53837\">\u003c/a>\u003c/div>\n\n\u003cfigure id=\"attachment_53853\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/soup.jpg\" alt=\"Smoky Tomato Soup\" title=\"Smoky Tomato Soup\" width=\"560\" class=\"size-full wp-image-53853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoky Tomato Soup\u003c/figcaption>\u003c/figure>\n\u003cp>My co-workers and I ordered their Smoky Tomato Soup ($4.50), served with garlicky croutons, a perfect complement to their grilled cheese sandwiches. Two of us ordered the Mousetrap (Tillamook sharp cheddar, havarti and Monterey jack cheese on sourdough -- $6), while the rest of us tried the Mushroom Gruyère (fontina, gruyère, roasted wild mushrooms, roasted potatoes, melted leeks, caramelized onions, thyme butter on levain -- $9). All were served on \u003ca href=\"http://pinkiesbakerysf.com/\" target=\"_blank\">Pinkie's Bakery\u003c/a> bread, the fine foundation of their grilled delights. And a side of fresh seasonal fruit -- in this case, juicy tangerines -- accompanied our meals.\u003c/p>\n\u003cfigure id=\"attachment_53841\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gruyeremushroom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gruyeremushroom.jpg\" alt=\"Mushroom Gruyère\" title=\"Mushroom Gruyère\" width=\"560\" class=\"size-full wp-image-53841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mushroom Gruyère\u003c/figcaption>\u003c/figure>\n\u003cp>Unfortunately, we didn't have time for dessert -- although we did try one of their \u003ca href=\"http://www.delapazcoffee.com/\" target=\"_blank\">De La Paz\u003c/a> lattes -- but we'll be back to sample their baked goods, breakfast fare and other items in the near future. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://theamericansf.com/mission/lunch/\" target=\"_blank\">The American Grilled Cheese Kitchen (The Mission)\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/D4gC5\" target=\"_blank\">Map\u003c/a>\u003cbr>\n2400 Harrison St.\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003cstrong>Opening Month(s) Schedule:\u003c/strong>\u003cbr>\nW-F 8AM-6PM\u003cbr>\nSat. & Sun. 10AM-6PM\u003cbr>\nClosed Mon. & Tues. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theamericansf\">@TheAmericanSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/theamericansf\">The American Grilled Cheese Kitchen\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53845\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mousetrap.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mousetrap.jpg\" alt=\"The American Grilled Cheese Mousetrap\" title=\"The American Grilled Cheese Mousetrap\" width=\"560\" class=\"size-full wp-image-53845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The American Grilled Cheese Mousetrap\u003c/figcaption>\u003c/figure>\n\u003cp>My colleagues and I at KQED are starting to get spoiled by all of the new tasty food offerings that have been steadily popping up in our neighborhood. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/08/mission-dispatch-street-food-pod-launches-in-san-francisco/\" target=\"_blank\">Mission Dispatch\u003c/a>, \u003ca href=\"http://www.salumeriasf.com/\" target=\"_blank\">Salumeria\u003c/a>, \u003ca href=\"http://missionbowlingclub.com/info\" target=\"_blank\">Mission Bowling Club\u003c/a> and the \u003ca href=\"http://www.bluebottlecoffee.com/locations/heath/\" target=\"_blank\">Blue Bottle location\u003c/a> at Heath and have all cropped up in the past year. \u003c/p>\n\u003cfigure id=\"attachment_53836\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/blackboard.jpg\" alt=\"The American Grilled Cheese Kitchen blackboard\" title=\"The American Grilled Cheese Kitchen blackboard\" width=\"560\" class=\"size-full wp-image-53836\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The American Grilled Cheese Kitchen blackboard\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sign-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen sign\" title=\"The American Grilled Cheese Kitchen sign\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53852\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mini-blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mini-blackboard-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen mini blackboard\" title=\"The American Grilled Cheese Kitchen mini blackboard\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/menu-150x150.jpg\" alt=\"The American Grilled Cheese Kitchen menu\" title=\"The American Grilled Cheese Kitchen menu\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53843\">\u003c/a>\u003c/div>\n\n\u003cp>Now \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">The American Grilled Cheese Kitchen\u003c/a> has moved in at 20th and Harrison across the street from \u003ca href=\"http://www.flourandwater.com/\" target=\"_blank\">flour + water\u003c/a>. Their cheesy creations are the polar opposite of their predecessors, the vegan / raw food restaurant \u003ca href=\"http://cafegratitude.com/\" target=\"_blank\">Cafe Gratitude\u003c/a>, the former occupants of the space. \u003c/p>\n\u003cfigure id=\"attachment_53846\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/natepollak.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/natepollak.jpg\" alt=\"Co-Owner Nate Pollak\" title=\"Co-Owner Nate Pollak\" width=\"560\" class=\"size-full wp-image-53846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-Owner Nate Pollak\u003c/figcaption>\u003c/figure>\n\u003cp>Several of us stopped in this afternoon for their soft launch opening. Co-owner Nate Pollak was busy attending to the lunch rush, but stopped to briefly chat with us about his excitement over his new location. Their menu will continue to evolve and expand over the coming weeks, and they'll have longer hours and dinner service as well. \u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter2-150x150.jpg\" alt=\"The counter at The American Grilled Cheese Kitchen\" title=\"The counter at The American Grilled Cheese Kitchen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tables2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tables2-150x150.jpg\" alt=\"Lunchtime patrons\" title=\"Lunchtime patrons\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53855\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pickup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pickup-150x150.jpg\" alt=\"Lunchtime patrons\" title=\"Lunchtime patrons\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53848\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/painting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/painting-150x150.jpg\" alt=\"Zebra Rooster painting\" title=\"Zebra Rooster painting\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53847\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pomegranatelemonade.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/pomegranatelemonade-150x150.jpg\" alt=\"Pomegranate Lemonade\" title=\"Pomegranate Lemonade\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53849\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter1-150x150.jpg\" alt=\"Baked Goods\" title=\"Baked Goods\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53838\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/scones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/scones-150x150.jpg\" alt=\"Bacon-Jalapeno Biscuits\" title=\"Bacon-Jalapeno Biscuits\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/deliciouscheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/deliciouscheese-150x150.jpg\" alt=\"Delicious American Cheese\" title=\"Delicious American Cheese\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53840\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/counter-150x150.jpg\" alt=\"The actual kitchen for The American Grilled Cheese Kitchen\" title=\"The actual kitchen for The American Grilled Cheese Kitchen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-53837\">\u003c/a>\u003c/div>\n\n\u003cfigure id=\"attachment_53853\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/soup.jpg\" alt=\"Smoky Tomato Soup\" title=\"Smoky Tomato Soup\" width=\"560\" class=\"size-full wp-image-53853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoky Tomato Soup\u003c/figcaption>\u003c/figure>\n\u003cp>My co-workers and I ordered their Smoky Tomato Soup ($4.50), served with garlicky croutons, a perfect complement to their grilled cheese sandwiches. Two of us ordered the Mousetrap (Tillamook sharp cheddar, havarti and Monterey jack cheese on sourdough -- $6), while the rest of us tried the Mushroom Gruyère (fontina, gruyère, roasted wild mushrooms, roasted potatoes, melted leeks, caramelized onions, thyme butter on levain -- $9). All were served on \u003ca href=\"http://pinkiesbakerysf.com/\" target=\"_blank\">Pinkie's Bakery\u003c/a> bread, the fine foundation of their grilled delights. And a side of fresh seasonal fruit -- in this case, juicy tangerines -- accompanied our meals.\u003c/p>\n\u003cfigure id=\"attachment_53841\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gruyeremushroom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/gruyeremushroom.jpg\" alt=\"Mushroom Gruyère\" title=\"Mushroom Gruyère\" width=\"560\" class=\"size-full wp-image-53841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mushroom Gruyère\u003c/figcaption>\u003c/figure>\n\u003cp>Unfortunately, we didn't have time for dessert -- although we did try one of their \u003ca href=\"http://www.delapazcoffee.com/\" target=\"_blank\">De La Paz\u003c/a> lattes -- but we'll be back to sample their baked goods, breakfast fare and other items in the near future. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://theamericansf.com/mission/lunch/\" target=\"_blank\">The American Grilled Cheese Kitchen (The Mission)\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/D4gC5\" target=\"_blank\">Map\u003c/a>\u003cbr>\n2400 Harrison St.\u003cbr>\nSan Francisco, CA\u003c/p>\n\u003cp>\u003cstrong>Opening Month(s) Schedule:\u003c/strong>\u003cbr>\nW-F 8AM-6PM\u003cbr>\nSat. & Sun. 10AM-6PM\u003cbr>\nClosed Mon. & Tues. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theamericansf\">@TheAmericanSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/theamericansf\">The American Grilled Cheese Kitchen\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300-150x150.jpg\" alt=\"Hostess Twinkies\" title=\"Hostess Twinkies\" width=\"150\" height=\"150\" class=\"alignright size-thumbnail wp-image-53771\">\u003c/a>2012 has come to a dramatic close. We have battled through the end of the world, the fiscal cliff, devastating storms and mass shootings. But I wanted to close the year on a somewhat lighter note, although it does relate to the unfortunate turn of events that forced \u003ca href=\"http://hostessbrands.com/\" target=\"_blank\">Hostess Brands, Inc.\u003c/a> to shut its doors. Really, what could be lighter than a cream-filled Twinkie?! (You may take that as a rhetorical question or respond to it in the comments section.)\u003c/p>\n\u003cp>Watch the video to find out the surprise I got when I picked up some Hostess snacks and found that a number of them \u003cem>might\u003c/em> contain beef fat. Yep, it’s a real pickle for a vegetarian with a sweet tooth hankering for his childhood treats one last time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\" alt=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" title=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-53772\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://webecoist.momtastic.com/2011/05/09/12-seemingly-vegan-vegetarian-foods-that-really-arent/\" target=\"_blank\">12 Seemingly Vegan & Vegetarian Foods That Really Aren’t\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.peta.org/living/vegetarian-living/animal-ingredients-list.aspx\" target=\"_blank\">PETA - Animal Ingredients List\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bloomberg.com/news/2012-12-13/hostess-said-to-attract-bids-from-wal-mart-kroger.html\" target=\"_blank\">Hostess Said to Attract Bids From Wal-Mart, Kroger\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\" target=\"_blank\">Twinkie defense – Wikipedia\u003c/a> (The reason why Twinkies became infamous.)\u003c/li>\n\u003cli>\u003ca href=\"https://veganoutreach.org/vegan-food/\" target=\"_blank\">Meat, Egg and Dairy Substitutes\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300-150x150.jpg\" alt=\"Hostess Twinkies\" title=\"Hostess Twinkies\" width=\"150\" height=\"150\" class=\"alignright size-thumbnail wp-image-53771\">\u003c/a>2012 has come to a dramatic close. We have battled through the end of the world, the fiscal cliff, devastating storms and mass shootings. But I wanted to close the year on a somewhat lighter note, although it does relate to the unfortunate turn of events that forced \u003ca href=\"http://hostessbrands.com/\" target=\"_blank\">Hostess Brands, Inc.\u003c/a> to shut its doors. Really, what could be lighter than a cream-filled Twinkie?! (You may take that as a rhetorical question or respond to it in the comments section.)\u003c/p>\n\u003cp>Watch the video to find out the surprise I got when I picked up some Hostess snacks and found that a number of them \u003cem>might\u003c/em> contain beef fat. Yep, it’s a real pickle for a vegetarian with a sweet tooth hankering for his childhood treats one last time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\" alt=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" title=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-53772\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://webecoist.momtastic.com/2011/05/09/12-seemingly-vegan-vegetarian-foods-that-really-arent/\" target=\"_blank\">12 Seemingly Vegan & Vegetarian Foods That Really Aren’t\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.peta.org/living/vegetarian-living/animal-ingredients-list.aspx\" target=\"_blank\">PETA - Animal Ingredients List\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bloomberg.com/news/2012-12-13/hostess-said-to-attract-bids-from-wal-mart-kroger.html\" target=\"_blank\">Hostess Said to Attract Bids From Wal-Mart, Kroger\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\" target=\"_blank\">Twinkie defense – Wikipedia\u003c/a> (The reason why Twinkies became infamous.)\u003c/li>\n\u003cli>\u003ca href=\"https://veganoutreach.org/vegan-food/\" target=\"_blank\">Meat, Egg and Dairy Substitutes\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Interview with Nopa's Jeff Hanak",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53117\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/jeff-hanak1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/jeff-hanak1.jpg\" alt=\"Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\" title=\"Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\" width=\"400\" class=\"size-full wp-image-53117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\u003c/figcaption>\u003c/figure>\n\u003cp>Since it opened in 2006, \u003ca href=\"http://www.nopasf.com/\">Nopa restaurant\u003c/a> has received stellar reviews for food, service, cocktails and late night hours—a rarity in San Francisco. The restaurant is run and owned by Jeff Hanak, Allyson Jossel and chef Laurence Jossel. They met while working for the \u003ca href=\"http://www.chowfoodbar.com/\">Chow Restaurant group\u003c/a>, which is known for affordable food that satisfies both gourmet and comfort leanings. This piece came about because scores of hospitality professionals have told me something along the lines of “Nopa get’s it right” in the interviews I’ve done for Bay Area Bites. I asked Jeff Hanak to share with Bay Area Bites the way Nopa works, as well as his holiday and Bay Area food and cocktail favorites. Hanak’s answers have been edited for clarity and content. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you favorite holiday foods and how do you celebrate the holidays?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> My three favorite holiday things are Champagne, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\">latkes\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/24/let-the-cracking-begin-dungeness-crab-season-is-underway/\">Dungeness crab\u003c/a>. The latkes are for the Jewish side of my family. I just made latkes the other night and used parsnips. They were pretty tasty. We go to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Perbacco\u003c/a> every Christmas Eve for dinner. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Industry folks often name Nopa as the restaurant that is the best in all categories: food, service and drinks. How do you set and maintain standards?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> I don’t know if there’s a secret to our success. We always try to hire people who want to be there. We don’t always hire on experience; I hire when I sit and have a conversation with the person. If they can talk to me, they can also do that at the table. If they need training on service, I can teach them that. If they have passion, then the job to train them is a lot easier. \u003c/p>\n\u003cp>We rarely hire servers; we usually hire runners and hosts and see how that works. Then it’s, let’s see if they want to bartend, manage, serve, or cook. We ask, “What’s next?” if they do a great job. That’s how we build the restaurant. \u003c/p>\n\u003cp>We treat people respectfully and don’t scream a lot. Were hiring adults and professionals. I tend to set expectations. If they make the best of it, the rest is up to them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> Right now, I’m definitely excited about \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/dungeness-crab/\">Dungeness crab\u003c/a>. What we’re doing at brunch is exciting – because you see all aspects of egg cookery and pastries. I just got back from Spain and we ate so much great fish. That was kind of fun to celebrate from a technique standpoint. At Nopa, we’re doing a lot of smoking on the grill – fish like trout. That’s fun. Laurence is doing a lot of whole food butchery, things like a couple lambs and pig a week. We’ve been doing that for awhile. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> \u003ca href=\"http://terroircapital.com/stan-bromley/\">Stan Bromley\u003c/a> was the VP of Four Seasons and I worked there as an intern when I was going to City College. It was amazing the impact he had on the hotel industry here. I look at Laurence and Allyson and the way we’ve placed an importance on how to put more balance into work and life. We work well off of each other. \u003ca href=\"http://www.sfgate.com/bayarea/article/Angel-Stoyanof-S-F-restaurateur-and-realtor-2545294.php\">Angel Stoyanof\u003c/a> had a major impact on my life and how I look at life and business and opportunities. He was very straight to the point, he told you what he was thinking. Being at Park Chow also had a big influence on me.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being in restaurant business?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> I can contrast being in restaurants my whole life to then being in the financial industry for nine months. There’s no other feeling of the buzz of being in restaurants and providing hospitality to customers. You’re building an amazing team of individuals. In order to serve 330 brunches and 500 dinners like we do at Nopa, you have to have everyone on the same wave length. So, it's bringing together different age groups, cultures, and education to provide an amazing experience for people. I didn’t find that feeling in the financial world. Back in the restaurant, you have to provide the consistency of service and food and you have to be in it together.\u003c/p>\n\u003cp>As for the worst parts of the business, sometimes you don’t have people who are 100 percent into what you’re doing. They take a job for a financial opportunity and they’re not always excited about the end goal. It’s tough sometimes to convince them how to get out of it. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> The biggest lesson is to follow something that you love. If you do, it will most of the time be good for you personally and financially. You need a strong team of partners who look out for each other and who are honest. \u003c/p>\n\u003cp>When I am managing, I try to set goals and expectations and communicate without fear and threats and screaming. I learned a lot that I want to bring people on and educate them because I didn’t always have someone I could reach out to as a whole when I was starting out. I try to reach out to managers and staff and lead them in a direction that is hospitality or not hospitality. I opened Nopa with \u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_l_jossel_.shtml\">Laurence\u003c/a> and \u003ca href=\"http://www.northsidesf.com/oct09/fw_getacrosstown.html\">Allyson\u003c/a> because we knew and respect each other. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food & drink spots?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> \u003ca href=\"http://www.saycheesesf.com/\">Say Cheese\u003c/a> in Cole Valley, because they have a great domestic cheese selection. For meat or chicken, I really love going to \u003ca href=\"http://fattedcalf.com/retail.html\">Fatted Calf\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Bi-Rite market\u003c/a>. \u003c/p>\n\u003cp>I live right by New May Wah market, so I’m in there often, buying shrimp, fish, clams and crab.\u003cbr>\n\u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a> is on my list. Stuart’s a good friend of mine.\u003c/p>\n\u003cp>I don’t go out to eat so much (laughs) but do eat at \u003ca href=\"http://www.pizzeriadelfina.com/pacificHeights.html\">Delfina Pizzeria\u003c/a> with my kids a lot. \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> is also an easy “go-to” restaurant.\u003cbr>\nI don’t get to \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> often but when I do, I love it -- Staffan’s a great chef. I also love eating at \u003ca href=\"http://www.cotognasf.com/\">Cotogna\u003c/a>.\u003c/p>\n\u003cp>To drink beer, I go to \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>. I had a great sherry cocktail at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a> that was fun. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> does some of the best cocktails in restaurants. \u003c/p>\n\n",
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"excerpt": "Nopa Restaurant is a San Francisco success story: farm to table food, late night hours and stellar service. Mary Ladd interviews partner-owner Jeff Hanak, who shares his holiday traditions and Bay Area food favorites.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53117\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/jeff-hanak1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/jeff-hanak1.jpg\" alt=\"Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\" title=\"Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\" width=\"400\" class=\"size-full wp-image-53117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak. Photo courtesy of Yanni Kehagiaras.\u003c/figcaption>\u003c/figure>\n\u003cp>Since it opened in 2006, \u003ca href=\"http://www.nopasf.com/\">Nopa restaurant\u003c/a> has received stellar reviews for food, service, cocktails and late night hours—a rarity in San Francisco. The restaurant is run and owned by Jeff Hanak, Allyson Jossel and chef Laurence Jossel. They met while working for the \u003ca href=\"http://www.chowfoodbar.com/\">Chow Restaurant group\u003c/a>, which is known for affordable food that satisfies both gourmet and comfort leanings. This piece came about because scores of hospitality professionals have told me something along the lines of “Nopa get’s it right” in the interviews I’ve done for Bay Area Bites. I asked Jeff Hanak to share with Bay Area Bites the way Nopa works, as well as his holiday and Bay Area food and cocktail favorites. Hanak’s answers have been edited for clarity and content. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you favorite holiday foods and how do you celebrate the holidays?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> My three favorite holiday things are Champagne, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\">latkes\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/24/let-the-cracking-begin-dungeness-crab-season-is-underway/\">Dungeness crab\u003c/a>. The latkes are for the Jewish side of my family. I just made latkes the other night and used parsnips. They were pretty tasty. We go to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Perbacco\u003c/a> every Christmas Eve for dinner. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Industry folks often name Nopa as the restaurant that is the best in all categories: food, service and drinks. How do you set and maintain standards?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> I don’t know if there’s a secret to our success. We always try to hire people who want to be there. We don’t always hire on experience; I hire when I sit and have a conversation with the person. If they can talk to me, they can also do that at the table. If they need training on service, I can teach them that. If they have passion, then the job to train them is a lot easier. \u003c/p>\n\u003cp>We rarely hire servers; we usually hire runners and hosts and see how that works. Then it’s, let’s see if they want to bartend, manage, serve, or cook. We ask, “What’s next?” if they do a great job. That’s how we build the restaurant. \u003c/p>\n\u003cp>We treat people respectfully and don’t scream a lot. Were hiring adults and professionals. I tend to set expectations. If they make the best of it, the rest is up to them. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> Right now, I’m definitely excited about \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/dungeness-crab/\">Dungeness crab\u003c/a>. What we’re doing at brunch is exciting – because you see all aspects of egg cookery and pastries. I just got back from Spain and we ate so much great fish. That was kind of fun to celebrate from a technique standpoint. At Nopa, we’re doing a lot of smoking on the grill – fish like trout. That’s fun. Laurence is doing a lot of whole food butchery, things like a couple lambs and pig a week. We’ve been doing that for awhile. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> \u003ca href=\"http://terroircapital.com/stan-bromley/\">Stan Bromley\u003c/a> was the VP of Four Seasons and I worked there as an intern when I was going to City College. It was amazing the impact he had on the hotel industry here. I look at Laurence and Allyson and the way we’ve placed an importance on how to put more balance into work and life. We work well off of each other. \u003ca href=\"http://www.sfgate.com/bayarea/article/Angel-Stoyanof-S-F-restaurateur-and-realtor-2545294.php\">Angel Stoyanof\u003c/a> had a major impact on my life and how I look at life and business and opportunities. He was very straight to the point, he told you what he was thinking. Being at Park Chow also had a big influence on me.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being in restaurant business?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> I can contrast being in restaurants my whole life to then being in the financial industry for nine months. There’s no other feeling of the buzz of being in restaurants and providing hospitality to customers. You’re building an amazing team of individuals. In order to serve 330 brunches and 500 dinners like we do at Nopa, you have to have everyone on the same wave length. So, it's bringing together different age groups, cultures, and education to provide an amazing experience for people. I didn’t find that feeling in the financial world. Back in the restaurant, you have to provide the consistency of service and food and you have to be in it together.\u003c/p>\n\u003cp>As for the worst parts of the business, sometimes you don’t have people who are 100 percent into what you’re doing. They take a job for a financial opportunity and they’re not always excited about the end goal. It’s tough sometimes to convince them how to get out of it. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> The biggest lesson is to follow something that you love. If you do, it will most of the time be good for you personally and financially. You need a strong team of partners who look out for each other and who are honest. \u003c/p>\n\u003cp>When I am managing, I try to set goals and expectations and communicate without fear and threats and screaming. I learned a lot that I want to bring people on and educate them because I didn’t always have someone I could reach out to as a whole when I was starting out. I try to reach out to managers and staff and lead them in a direction that is hospitality or not hospitality. I opened Nopa with \u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_l_jossel_.shtml\">Laurence\u003c/a> and \u003ca href=\"http://www.northsidesf.com/oct09/fw_getacrosstown.html\">Allyson\u003c/a> because we knew and respect each other. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food & drink spots?\u003c/strong>\u003cbr>\n\u003cstrong>Hanak:\u003c/strong> \u003ca href=\"http://www.saycheesesf.com/\">Say Cheese\u003c/a> in Cole Valley, because they have a great domestic cheese selection. For meat or chicken, I really love going to \u003ca href=\"http://fattedcalf.com/retail.html\">Fatted Calf\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Bi-Rite market\u003c/a>. \u003c/p>\n\u003cp>I live right by New May Wah market, so I’m in there often, buying shrimp, fish, clams and crab.\u003cbr>\n\u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a> is on my list. Stuart’s a good friend of mine.\u003c/p>\n\u003cp>I don’t go out to eat so much (laughs) but do eat at \u003ca href=\"http://www.pizzeriadelfina.com/pacificHeights.html\">Delfina Pizzeria\u003c/a> with my kids a lot. \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> is also an easy “go-to” restaurant.\u003cbr>\nI don’t get to \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a> often but when I do, I love it -- Staffan’s a great chef. I also love eating at \u003ca href=\"http://www.cotognasf.com/\">Cotogna\u003c/a>.\u003c/p>\n\u003cp>To drink beer, I go to \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>. I had a great sherry cocktail at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a> that was fun. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> does some of the best cocktails in restaurants. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Top Food Stories and Trends of 2012",
"title": "Top Food Stories and Trends of 2012",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n",
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"excerpt": "Plastic bags, foie gras, soda taxes, backyard chickens, sustainable seafood: they all made it to the headlines this year. See the best and worst of 2012's food news and trends as we head into the new year. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. \u003c/p>\n\u003cp>You are probably thinking there is no way that can be done or that it is overly complicated, but I swear, it's as easy as stuffing a mushroom. And while I love mushrooms, I think this might be tastier. It wins on presentation alone, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53476\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Garlic and Herb Stuffed Brussels Sprouts\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>15 very large Brussels sprouts\u003c/li>\n\u003cli>1 cup of whole milk ricotta cheese\u003c/li>\n\u003cli>1 cup parmesan cheese, shredded\u003c/li>\n\u003cli>1/2 cup Panko bread crumbs\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 tablespoon dried thyme\u003c/li>\n\u003cli>1 tablespoon dried basil\u003c/li>\n\u003cli>1 teaspoon dried marjoram\u003c/li>\n\u003cli>1 teaspoon dried sage\u003c/li>\n\u003cli>1 teaspoon sea salt\u003c/li>\n\u003cli>A pinch of pepper\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\" alt=\"Blanched Brussels Sprouts\" title=\"Blanched Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53479\">\u003c/a>\u003c/p>\n\u003cp>2. I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool. \u003c/p>\n\u003cp>3. I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\" alt=\"Brussels Sprouts\" title=\"Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53478\">\u003c/a>\u003c/p>\n\u003cp>4. Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with the minced garlic until over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!\u003c/p>\n\u003cp>5. Mix the cooked garlic and sprout mixture along with the ricotta, bread crumbs, Parmesan cheese and herbs. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\" alt=\"Stuffed Brussels Sprouts\" title=\"Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53477\">\u003c/a>\u003c/p>\n\u003cp>6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!\u003c/p>\n\u003cp>7. Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53475\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While you might be done with the Christmas party circuit, it isn't quite over yet. Whether you are hosting a New Year's Eve party of your own or attending as a guest, I have the perfect party appetizer--Stuffed Brussels Sprouts! Yes, you heard me, Stuffed Brussels Sprouts. \u003c/p>\n\u003cp>You are probably thinking there is no way that can be done or that it is overly complicated, but I swear, it's as easy as stuffing a mushroom. And while I love mushrooms, I think this might be tastier. It wins on presentation alone, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6968.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53476\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Garlic and Herb Stuffed Brussels Sprouts\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>15 very large Brussels sprouts\u003c/li>\n\u003cli>1 cup of whole milk ricotta cheese\u003c/li>\n\u003cli>1 cup parmesan cheese, shredded\u003c/li>\n\u003cli>1/2 cup Panko bread crumbs\u003c/li>\n\u003cli>3 cloves of garlic, minced\u003c/li>\n\u003cli>1 tablespoon dried thyme\u003c/li>\n\u003cli>1 tablespoon dried basil\u003c/li>\n\u003cli>1 teaspoon dried marjoram\u003c/li>\n\u003cli>1 teaspoon dried sage\u003c/li>\n\u003cli>1 teaspoon sea salt\u003c/li>\n\u003cli>A pinch of pepper\u003c/li>\n\u003cli>Olive oil\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. They say size doesn't matter, but it does. Well, it matters here. The key to this recipe is large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6899.jpg\" alt=\"Blanched Brussels Sprouts\" title=\"Blanched Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53479\">\u003c/a>\u003c/p>\n\u003cp>2. I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool. \u003c/p>\n\u003cp>3. I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6921.jpg\" alt=\"Brussels Sprouts\" title=\"Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53478\">\u003c/a>\u003c/p>\n\u003cp>4. Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with the minced garlic until over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!\u003c/p>\n\u003cp>5. Mix the cooked garlic and sprout mixture along with the ricotta, bread crumbs, Parmesan cheese and herbs. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you'll need to experiment a bit here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6942.jpg\" alt=\"Stuffed Brussels Sprouts\" title=\"Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53477\">\u003c/a>\u003c/p>\n\u003cp>6. Using a small spoon, fill the Brussels sprouts with the stuffing. Over fill them. This stuff is good!\u003c/p>\n\u003cp>7. Bake the stuffed Brussels sprouts for about 20 minutes at 400 degrees, or until the caps are crispy and burnt like the photo below. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_6951.jpg\" alt=\"Garlic and Herb Stuffed Brussels Sprouts\" title=\"Garlic and Herb Stuffed Brussels Sprouts\" width=\"560\" class=\"alignnone size-full wp-image-53475\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LUCKY FOODS for New Year 2013 – We’re Going to Need Them",
"title": "LUCKY FOODS for New Year 2013 – We’re Going to Need Them",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cbr>\n\u003cfigure id=\"attachment_53524\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fear-of-13.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fear-of-13.jpeg\" alt=\"In scary 2013, we'll all need lucky foods - pictures by Lila Volkas\" title=\"In scary 2013, we'll all need lucky foods - pictures by Lila Volkas\" width=\"560\" class=\"size-full wp-image-53524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In scary 2013, we'll all need lucky foods - pictures by Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Illustrations by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The dawning of 2013 will usher in an interminable, nerve-wracking 365 days for sufferers of \u003ca href=\"http://en.wikipedia.org/wiki/Triskaidekaphobia\">Triskaidekaphobia\u003c/a>, an intense fear of the number \u003ca href=\"http://en.wikipedia.org/wiki/13_%28number%29\">13\u003c/a>. What better way to maximize your odds in this edgy-numbered year than to consume as much luck as possible in the waning hours of 2012? Although four-leaf clovers and rabbits’ feet are not likely to be listed on the menu, there is a smorgasbord of dishes eaten around the world on December 31 believed to guarantee a new year of prosperity, health and good fortune.\u003c/p>\n\u003cfigure id=\"attachment_53525\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Spanish-grapes.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Spanish-grapes.jpeg\" alt=\"In Spain, pop 12 grapes at midnight\" title=\"In Spain, pop 12 grapes at midnight\" width=\"560\" class=\"size-full wp-image-53525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Spain, pop 12 grapes at midnight\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>SPAIN\u003c/strong> - Perspicacious Spaniards gobble 12 grapes at the stroke of midnight on New Year’s Eve, one with each chime of the clock. If you’ve got a touch of OCD, pre-seed and peel your grapes, then line them up for a quick countdown.\u003c/p>\n\u003cp>\u003cstrong>ITALY\u003c/strong> – In many lands, eating any food that resembles money is thought to assure a year of bounty. Lentils, black-eyed peas and other beans may not be the spitting image of coins but they swell when cooked and thereby represent an increase in wealth. Italians double their luck with lentils and \u003cem>cotechino\u003c/em>, spicy pork sausages. Pork carries a positive connotation for a bright future, since pigs nuzzle in a forward direction. Following this logic, back-scooting lobsters or backwards-scratching chickens and turkeys would make for an unlucky dinner on December 31.\u003c/p>\n\u003cfigure id=\"attachment_53526\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Italian-pork.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Italian-pork.jpeg\" alt=\"In Italy and Germany, eating pork is lucky (except for the pig)\" title=\"In Italy and Germany, eating pork is lucky (except for the pig)\" width=\"560\" class=\"size-full wp-image-53526\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Italy and Germany, eating pork is lucky (except for the pig)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>GERMANY\u003c/strong> – In a country that boasts well over a thousand kinds of sausage, it would be surprising if Germans did not partake in pork for New Year's Eve. The pig comes in many guises: schnitzel, roast pork or sausages, with sauerkraut as a classic accompaniment. As a group of friends dig into sauerkraut, they may wish each other as much goodness and money as the shreds of cabbage in this traditional fermented dish. Soups with little round things (lentils, peas, beans or carrots) are also believed to bring wealth. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Germans’ passion for pigs extends to sweet ones. Cute, chubby, marzipan pigs \u003cem>Glücksschwein\u003c/em> are often exchanged on New Year’s Eve. They epitomize good luck, especially with a shiny coin in their mouth. \u003c/p>\n\u003cfigure id=\"attachment_53528\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/kale.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/kale.jpeg\" alt=\"Kale or other leafy greens on your plate promise greenbacks in your pocket\" title=\"Kale or other leafy greens on your plate promise greenbacks in your pocket\" width=\"560\" class=\"size-full wp-image-53528\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale or other leafy greens on your plate promise greenbacks in your pocket\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>DENMARK\u003c/strong> - If you share my conviction that almond paste makes any meal a celebration, Denmark is the place to go for New Year's Eve, where marzipan is the key ingredient in a dramatically tall, ringed cake called \u003cem>Kransekage\u003c/em>. The cone-shaped pastry is constructed of ever smaller concentric circles and is the classic dessert for weddings, birthdays and New Years. In Denmark and other cultures, stewed kale is served for New Years' wealth, since the leafy greens resemble folded money. \u003c/p>\n\u003cp>An old Danish custom is to leap into the new year with your partying friends or family. Just before midnight, everyone climbs up on chairs in their fancy duds, and jumps off into the New Year as the clock strikes 12.\u003c/p>\n\u003cp>\u003cstrong>JAPAN\u003c/strong> – Cleaning the house before New Years in Japan and other cultures lets one start anew with a clean sweep. Homes are decorated with a \u003cem>kagami mochi\u003c/em> – an assemblage of two mochi balls (made of pounded rice) topped with a small orange or tangerine – in the style of a snowman. For New Years Eve, the dish to eat is \u003cem>soba\u003c/em>, long buckwheat noodles that are slurped without chewing to retain their reflection of longevity. More mochi follow on January 1.\u003c/p>\n\u003cfigure id=\"attachment_53529\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Brazil-pomegranate.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Brazil-pomegranate.jpeg\" alt=\"Brazilian pomegranate seeds party down at the beach\" title=\"Brazilian pomegranate seeds party down at the beach\" width=\"560\" class=\"size-full wp-image-53529\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brazilian pomegranate seeds party down at the beach\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BRAZIL\u003c/strong> – For the ultimate party, Brazil is hard to top. Join the huge throngs on Rio de Janiero’s beaches (remember it’s summer there) to see the fireworks show at midnight. For extra luck, make 7 wishes as you jump 7 times into the waves. The lucky dish of the day is lentils and rice. Seven is also the number of pomegranate seeds to put in your mouth. But instead of swallowing them, suck the seeds, then wrap the tiny white pits in paper and stick the packet in your wallet to be assured of a year-round supply of money.\u003c/p>\n\u003cp>For more Brazilian luck, dress in all white on the last day of the year, wear new underwear and sleep on clean sheets. And while you are holding that necessary glass of champagne, take three short hops without spilling a drop, then throw the champagne back behind you to let all that is bad stay in the past. (Don’t worry. The person your champagne lands on is supposed to get good luck too.)\u003c/p>\n\u003cp>Despite your feast of lentils, pork, pomegranate, kale and soba, if January gets off to a rocky start, don’t abandon hope. You still have plenty of chances to increase your good fortune for the year ahead. Remember several \u003ca href=\"http://blog.culturaldetective.com/2012/12/20/happy-new-year-sensitivity-to-world-calendars/\">different calendars are observed around the globe\u003c/a>, so not all your friends may be celebrating the New Year on Monday night. Grab every opportunity for good fortune by also chowing down on the lucky foods associated with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Chinese New Years\u003c/a> in February and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats/\">Persian New Year\u003c/a> in March.\u003c/p>\n\u003cp>\u003cstrong>HAPPY NEW YEAR\u003c/strong> and\u003cbr>\n\u003cem> Godt nytår\u003c/em> – Danish \u003cbr>\n\u003cem> Prosit Neujahr\u003c/em> – German \u003cbr>\n\u003cem>Buon anno\u003c/em> – Italian \u003cbr>\n\u003cem>Akemashite omedetô\u003c/em> – Japanese \u003cbr>\n\u003cem>Feliz ano novo\u003c/em> – Portugese \u003cbr>\n\u003cem>Feliz año nuevo\u003c/em> – Spanish\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 delightful illustrations above. \u003ca href=\"http://lilavolkas.wix.com/artist\">Lila is an artist and photographer\u003c/a>. We previously collaborated on 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\n",
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"excerpt": "If you suffer from triskaidekaphobia --an intense fear of the number 13 -- 2013 is going to be a nail-biter. Don't take any chances, eat lucky foods on New Year's Eve to insure a prosperous and healthy year filled with good fortune.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cfigure id=\"attachment_53524\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fear-of-13.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/fear-of-13.jpeg\" alt=\"In scary 2013, we'll all need lucky foods - pictures by Lila Volkas\" title=\"In scary 2013, we'll all need lucky foods - pictures by Lila Volkas\" width=\"560\" class=\"size-full wp-image-53524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In scary 2013, we'll all need lucky foods - pictures by Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Illustrations by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The dawning of 2013 will usher in an interminable, nerve-wracking 365 days for sufferers of \u003ca href=\"http://en.wikipedia.org/wiki/Triskaidekaphobia\">Triskaidekaphobia\u003c/a>, an intense fear of the number \u003ca href=\"http://en.wikipedia.org/wiki/13_%28number%29\">13\u003c/a>. What better way to maximize your odds in this edgy-numbered year than to consume as much luck as possible in the waning hours of 2012? Although four-leaf clovers and rabbits’ feet are not likely to be listed on the menu, there is a smorgasbord of dishes eaten around the world on December 31 believed to guarantee a new year of prosperity, health and good fortune.\u003c/p>\n\u003cfigure id=\"attachment_53525\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Spanish-grapes.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Spanish-grapes.jpeg\" alt=\"In Spain, pop 12 grapes at midnight\" title=\"In Spain, pop 12 grapes at midnight\" width=\"560\" class=\"size-full wp-image-53525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Spain, pop 12 grapes at midnight\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>SPAIN\u003c/strong> - Perspicacious Spaniards gobble 12 grapes at the stroke of midnight on New Year’s Eve, one with each chime of the clock. If you’ve got a touch of OCD, pre-seed and peel your grapes, then line them up for a quick countdown.\u003c/p>\n\u003cp>\u003cstrong>ITALY\u003c/strong> – In many lands, eating any food that resembles money is thought to assure a year of bounty. Lentils, black-eyed peas and other beans may not be the spitting image of coins but they swell when cooked and thereby represent an increase in wealth. Italians double their luck with lentils and \u003cem>cotechino\u003c/em>, spicy pork sausages. Pork carries a positive connotation for a bright future, since pigs nuzzle in a forward direction. Following this logic, back-scooting lobsters or backwards-scratching chickens and turkeys would make for an unlucky dinner on December 31.\u003c/p>\n\u003cfigure id=\"attachment_53526\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Italian-pork.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Italian-pork.jpeg\" alt=\"In Italy and Germany, eating pork is lucky (except for the pig)\" title=\"In Italy and Germany, eating pork is lucky (except for the pig)\" width=\"560\" class=\"size-full wp-image-53526\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Italy and Germany, eating pork is lucky (except for the pig)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>GERMANY\u003c/strong> – In a country that boasts well over a thousand kinds of sausage, it would be surprising if Germans did not partake in pork for New Year's Eve. The pig comes in many guises: schnitzel, roast pork or sausages, with sauerkraut as a classic accompaniment. As a group of friends dig into sauerkraut, they may wish each other as much goodness and money as the shreds of cabbage in this traditional fermented dish. Soups with little round things (lentils, peas, beans or carrots) are also believed to bring wealth. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Germans’ passion for pigs extends to sweet ones. Cute, chubby, marzipan pigs \u003cem>Glücksschwein\u003c/em> are often exchanged on New Year’s Eve. They epitomize good luck, especially with a shiny coin in their mouth. \u003c/p>\n\u003cfigure id=\"attachment_53528\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/kale.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/kale.jpeg\" alt=\"Kale or other leafy greens on your plate promise greenbacks in your pocket\" title=\"Kale or other leafy greens on your plate promise greenbacks in your pocket\" width=\"560\" class=\"size-full wp-image-53528\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale or other leafy greens on your plate promise greenbacks in your pocket\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>DENMARK\u003c/strong> - If you share my conviction that almond paste makes any meal a celebration, Denmark is the place to go for New Year's Eve, where marzipan is the key ingredient in a dramatically tall, ringed cake called \u003cem>Kransekage\u003c/em>. The cone-shaped pastry is constructed of ever smaller concentric circles and is the classic dessert for weddings, birthdays and New Years. In Denmark and other cultures, stewed kale is served for New Years' wealth, since the leafy greens resemble folded money. \u003c/p>\n\u003cp>An old Danish custom is to leap into the new year with your partying friends or family. Just before midnight, everyone climbs up on chairs in their fancy duds, and jumps off into the New Year as the clock strikes 12.\u003c/p>\n\u003cp>\u003cstrong>JAPAN\u003c/strong> – Cleaning the house before New Years in Japan and other cultures lets one start anew with a clean sweep. Homes are decorated with a \u003cem>kagami mochi\u003c/em> – an assemblage of two mochi balls (made of pounded rice) topped with a small orange or tangerine – in the style of a snowman. For New Years Eve, the dish to eat is \u003cem>soba\u003c/em>, long buckwheat noodles that are slurped without chewing to retain their reflection of longevity. More mochi follow on January 1.\u003c/p>\n\u003cfigure id=\"attachment_53529\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Brazil-pomegranate.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Brazil-pomegranate.jpeg\" alt=\"Brazilian pomegranate seeds party down at the beach\" title=\"Brazilian pomegranate seeds party down at the beach\" width=\"560\" class=\"size-full wp-image-53529\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brazilian pomegranate seeds party down at the beach\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BRAZIL\u003c/strong> – For the ultimate party, Brazil is hard to top. Join the huge throngs on Rio de Janiero’s beaches (remember it’s summer there) to see the fireworks show at midnight. For extra luck, make 7 wishes as you jump 7 times into the waves. The lucky dish of the day is lentils and rice. Seven is also the number of pomegranate seeds to put in your mouth. But instead of swallowing them, suck the seeds, then wrap the tiny white pits in paper and stick the packet in your wallet to be assured of a year-round supply of money.\u003c/p>\n\u003cp>For more Brazilian luck, dress in all white on the last day of the year, wear new underwear and sleep on clean sheets. And while you are holding that necessary glass of champagne, take three short hops without spilling a drop, then throw the champagne back behind you to let all that is bad stay in the past. (Don’t worry. The person your champagne lands on is supposed to get good luck too.)\u003c/p>\n\u003cp>Despite your feast of lentils, pork, pomegranate, kale and soba, if January gets off to a rocky start, don’t abandon hope. You still have plenty of chances to increase your good fortune for the year ahead. Remember several \u003ca href=\"http://blog.culturaldetective.com/2012/12/20/happy-new-year-sensitivity-to-world-calendars/\">different calendars are observed around the globe\u003c/a>, so not all your friends may be celebrating the New Year on Monday night. Grab every opportunity for good fortune by also chowing down on the lucky foods associated with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Chinese New Years\u003c/a> in February and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats/\">Persian New Year\u003c/a> in March.\u003c/p>\n\u003cp>\u003cstrong>HAPPY NEW YEAR\u003c/strong> and\u003cbr>\n\u003cem> Godt nytår\u003c/em> – Danish \u003cbr>\n\u003cem> Prosit Neujahr\u003c/em> – German \u003cbr>\n\u003cem>Buon anno\u003c/em> – Italian \u003cbr>\n\u003cem>Akemashite omedetô\u003c/em> – Japanese \u003cbr>\n\u003cem>Feliz ano novo\u003c/em> – Portugese \u003cbr>\n\u003cem>Feliz año nuevo\u003c/em> – Spanish\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 delightful illustrations above. \u003ca href=\"http://lilavolkas.wix.com/artist\">Lila is an artist and photographer\u003c/a>. We previously collaborated on 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\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53504\">\u003c/a>\u003c/p>\n\u003cp>The video below reveals how I make the \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a> used in this recipe. But really any real cranberry sauce will work. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/K996Na3XQR4\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Cranberry & Brie Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 slices of Italian batard bread (or any you have on hand)\u003c/li>\n\u003cli>1 ounce of Brie cheese, room temperature\u003c/li>\n\u003cli>Heaping spoonful of \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a>\n\u003c/li>\n\u003cli>1 tablespoon of butter, softened\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. I find that the bread makes the sandwich. I really love this Italian batard. It is firm and chewy, soaked up the butter and was just delicious when grilled. You don't have to use it but you would be wrong if you didn't. I kid!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\" alt=\"Sliced Bread\" title=\"Sliced Bread\" width=\"560\" class=\"alignnone size-full wp-image-53508\">\u003c/a>\u003c/p>\n\u003cp>2. Softened butter works best on a grilled cheese. I always keep a stash of whipped butter in the fridge, just let it sit out and then smear it all over the bread. You only need to butter one side of each slice. This is the side that will also be grilled. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\" alt=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" title=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53507\">\u003c/a>\u003c/p>\n\u003cp>3. Smear the brie and roasted cranberries onto the side of the bread that is not buttered and sandwich it with another buttered slice. All this butter and cheese is making me hungry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53506\">\u003c/a>\u003c/p>\n\u003cp>4. In my opinion, a grilled cheese sandwich is best done in a iron skillet. You don't need it to be very hot. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53505\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have I told you about my cranberry habit? Every year, around this time, I buy way too many cranberries. I love the way they look and taste and am always trying to find innovative ways to use cranberries in recipes. Recently, I baked Brie with cranberries and it was so good that I figured, I couldn't go wrong with a grilled cheese, right? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7506.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53504\">\u003c/a>\u003c/p>\n\u003cp>The video below reveals how I make the \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a> used in this recipe. But really any real cranberry sauce will work. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/K996Na3XQR4\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Roasted Cranberry & Brie Grilled Cheese\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 slices of Italian batard bread (or any you have on hand)\u003c/li>\n\u003cli>1 ounce of Brie cheese, room temperature\u003c/li>\n\u003cli>Heaping spoonful of \u003ca href=\"http://cookingstoned.tv/recipe/boozy-baked-cranberry-sauce/\">Boozy & Baked Cranberry Sauce\u003c/a>\n\u003c/li>\n\u003cli>1 tablespoon of butter, softened\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. I find that the bread makes the sandwich. I really love this Italian batard. It is firm and chewy, soaked up the butter and was just delicious when grilled. You don't have to use it but you would be wrong if you didn't. I kid!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7348.jpg\" alt=\"Sliced Bread\" title=\"Sliced Bread\" width=\"560\" class=\"alignnone size-full wp-image-53508\">\u003c/a>\u003c/p>\n\u003cp>2. Softened butter works best on a grilled cheese. I always keep a stash of whipped butter in the fridge, just let it sit out and then smear it all over the bread. You only need to butter one side of each slice. This is the side that will also be grilled. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7409.jpg\" alt=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" title=\"Preparing Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53507\">\u003c/a>\u003c/p>\n\u003cp>3. Smear the brie and roasted cranberries onto the side of the bread that is not buttered and sandwich it with another buttered slice. All this butter and cheese is making me hungry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7427.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53506\">\u003c/a>\u003c/p>\n\u003cp>4. In my opinion, a grilled cheese sandwich is best done in a iron skillet. You don't need it to be very hot. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/IMG_7500.jpg\" alt=\"Roasted Cranberry & Brie Grilled Cheese\" title=\"Roasted Cranberry & Brie Grilled Cheese\" width=\"560\" class=\"alignnone size-full wp-image-53505\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"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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"on-the-media": {
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
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