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"disqusTitle": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands",
"title": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\" alt=\"\" title=\"outsidelambs04\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47032\">\u003c/a>\u003c/p>\n\u003cp>Bigger than ever, the fifth annual \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> arts and music festival is back at Golden Gate Park this weekend. Bay Area Bites editor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> and I paid a visit to \"Outside Lambs,\" chef \u003ca href=\"http://www.thewholebeastsf.com/\">John Fink\u003c/a>'s mini-empire within the festival grounds. His three booths with their colorful, Victorian house-like facades reside in the foodie territory of \"MacLaren Pass,\" with their decadent neighbors, Beer Lands and Choco Lands, just a short stroll away. It's his first time participating in this cultural extravaganza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\" alt=\"outside lambs / the whole beast\" title=\"outside lambs / the whole beast\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47033\">\u003c/a>\u003c/p>\n\u003cp>The name of his catering business, \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>, reflects John's philosophy and approach to cooking. He focuses on using whole animals in the preparation of his dishes and lately, he's turned his attention to lambs. \u003c/p>\n\u003cblockquote>\u003cp>\"I have been working with whole lambs over the last few years, and the more I work with whole lamb, it has become a favorite meat to work with. It’s a luxury to cook it whole at a large event and use all of the parts.\"\u003c/p>\u003c/blockquote>\n\u003cp>And John's figured out a way to incorporate lamb into all of the dishes he's serving up to festivalgoers, whether's it's a garnish or the main ingredient of one of his offerings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\" alt=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47142\">\u003c/a>\u003cbr>\n\u003cem>John Fink in foreground with a whole lamb getting broken down in background at Outside Lambs. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\" alt=\"lamb\" title=\"lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47037\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\" alt=\"chopped lamb\" title=\"chopped lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47043\">\u003c/a>\u003c/p>\n\u003cp>A tall, imposing figure, John expertly butchered up the freshly cooked lamb as described his prep for his meals. \u003c/p>\n\u003cblockquote>\u003cp>\"We have sourced 25 lambs from a variety of California ranches that will be served over the course of the weekend. The Whole Beasts' lambs are cooked in my special smoker from \u003ca href=\"http://www.southern-pride.com/\">Southern Pride\u003c/a>. A good friend of mine who's a fire chief told me I was working way too hard. He let me borrow his oven. Then I asked to borrow it again and again and again. At the end of the year I said, 'I have got to get one.'\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560b.jpg\" alt=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" title=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47148\">\u003c/a>\u003cbr>\n\u003cem>John Fink and Southern Pride. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\" alt=\"oven\" title=\"oven\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47038\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\" alt=\"southern pride oven\" title=\"oven 2\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47039\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\" alt=\"john loads wood into the oven\" title=\"john loads wood\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47040\">\u003c/a>\u003c/p>\n\u003cp>John and his crew fired up his oven at 6AM this morning with five lambs on the spits. \"They take about three-and-half, four hours to cook, depending on how often that oven door opens up. Lamb necks take about six hours.\"\u003c/p>\n\u003cblockquote>\u003cp>\"It's so efficient,\" he continues. \"I don't have to burn that much wood. I do different varieties of whole animal cooking: open fire; underground; and a special fish grill where I butterfly the animal. But at these large events I can cook five to six lambs at a time. Lamb and goat really excel in there. With the rotisseries, it's a nice, moist cooking environment. And you can introduce the smoke, or you don't have to. I can 'kiss it with the wood,' so to speak. We're doing it with white oak and it's fantastic. And it's mobile, so I can do something like this as there's no open fires allowed in Golden Gate Park.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\" alt=\"two lambs\" title=\"two lambs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47055\">\u003c/a>\u003c/p>\n\u003cp>The lambs have been marinating for two to three days in a Moroccan-inspired rub. \u003c/p>\n\u003cblockquote>\u003cp>\"I love Moroccan food. I don't know what it is, because I'm not Moroccan. I'm English, German Dutch, but I love that yogurt, and I love that kind of strong flavor profiles. I got turned onto this \u003ca href=\"http://en.wikipedia.org/wiki/Chermoula\">chermoula\u003c/a> marinade and kind of adapted it to my own and added this and that to it. So I use yogurt with lamb and I reinforce the chermoula rub with garlic, ginger, jalapeño, cilantro and parsley and marinate that for three days. It works its magic. The classic combination, of course, is lamb with mint jelly. It has its application. And lamb with garlic and rosemary; I love that too. This is something different. It still has that garlic and mint, but with a little bit something extra. I think lamb really goes well with chilies. Pigs can take the heat, but lamb even more so.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wendy and I were lucky enough to sample most of the items that were served up on Saturday. The lamb was cooked to perfection and was the juiciest, most succulent lamb I'd ever had. The Moroccan spices in the yogurt dressing melded together perfectly with the roasted meat and the cool, crisp cucumber-red onion salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\" alt=\"cucumber prep\" title=\"cucumber prep\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47054\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\" alt=\"cucumber red onion\" title=\"cucumber red onion\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47045\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47047\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47087\">\u003c/a>\u003c/p>\n\u003cp>Their version of the curried Indian stew, mulligatawny, incorporated whole roasted lamb leftovers from the gyros. The soup base was coconut milk and lamb stock, with \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> chickpeas, potatoes, peas and summer squash swimming in the rich broth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\" alt=\"mulligatawny\" title=\"mulligatawny\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47086\">\u003c/a>\u003c/p>\n\u003cp>John also concocted his own version of the French-Canadian comfort food dish, \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, using fresh cut Kennebec potatoes twice-fried in rice bran oil and rendered lamb fat. Salted and tossed with parsley, the fries were smothered with lamb gravy, lamb bits and topped with sheep’s milk cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\" alt=\"fryer station\" title=\"fryer station\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\" alt=\"fries and fryer\" title=\"fries and fryer\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47052\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25-e1344753960553.jpg\" alt=\"salting the fries\" title=\"salting the fries\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47053\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\" alt=\"fries\" title=\"fries\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47083\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\" alt=\"poutine\" title=\"poutine\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47049\">\u003c/a>\u003c/p>\n\u003cp>John also shared his space with some old friends from his former days at Aqua in the early '90's. \u003c/p>\n\u003cblockquote>\u003cp>\"I was a cook at the Mina restaurant Aqua in 1994. When I told my friend and colleague chef David Varley of the Michael Mina restaurant group about my Outside Lambs idea, Varley was dying to get involved and asked if he and two chefs from \u003ca href=\"http://michaelmina.net/restaurants/locations/rn74.php\">RN 74\u003c/a> and \u003ca href=\"http://www.bourbonsteakdc.com/\">Bourbon Steak in Washington, DC\u003c/a> could be a part of it. We worked together on the menu they are doing, and it complements my dishes and the flavor of lamb so well.\"\u003c/p>\u003c/blockquote>\n\u003cp>RN74 chef David Varley grilled up Brentwood sweet corn, spooned melted garlic butter on top, then liberally topped them with lamb sausage crumbs, chili powder and cotija cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\" alt=\"fresh corn\" title=\"fresh corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47080\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\" alt=\"grilled corn\" title=\"grilled corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47085\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\" alt=\"grilled corn with toppings\" title=\"corn with toppings\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47081\">\u003c/a>\u003c/p>\n\u003cp>Bourbon Steak House's chef Omri Aflalo prepared his \"grandmother’s lamb kefta meatballs\" with \u003ca href=\"http://allstarorganics.com/\">Allstar Organic Farms\u003c/a> cucumber and a fennel-yogurt aioli. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30-e1344754999422.jpg\" alt=\"grill\" title=\"grill\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47079\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\" alt=\"meatballs\" title=\"meatballs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47084\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\" alt=\"meatballs in cups\" title=\"meatballs in cups\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47099\">\u003c/a>\u003c/p>\n\u003cp>His fellow Bourbon Steakhouse chef, Adam Sobel, grilled up lamb sausage hotdogs with heaping piles of fried onions and sweet and hot peppers on mustard-slathered Acme hotdog rolls. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\">Ryan Farr of 4505 Meats\u003c/a> produced the hot dogs for Sobel.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\" alt=\"sausage\" title=\"sausage\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47092\">\u003c/a>\u003c/p>\n\u003cp>If you find yourself hungry while checking out the bands at Outside Lands, it's worth walking over to McLaren Pass for some tasty lamb eats. All items are $10 each or less. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\" alt=\"booth\" title=\"booth\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47048\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Bay Area Bites editor Wendy Goodfriend and I paid a visit to The Whole Beast chef John Fink's tent. It's his first time participating in this cultural extravaganza. ",
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"description": "Bay Area Bites editor Wendy Goodfriend and I paid a visit to The Whole Beast chef John Fink's tent. It's his first time participating in this cultural extravaganza. ",
"title": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands | KQED",
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"headline": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\" alt=\"\" title=\"outsidelambs04\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47032\">\u003c/a>\u003c/p>\n\u003cp>Bigger than ever, the fifth annual \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> arts and music festival is back at Golden Gate Park this weekend. Bay Area Bites editor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> and I paid a visit to \"Outside Lambs,\" chef \u003ca href=\"http://www.thewholebeastsf.com/\">John Fink\u003c/a>'s mini-empire within the festival grounds. His three booths with their colorful, Victorian house-like facades reside in the foodie territory of \"MacLaren Pass,\" with their decadent neighbors, Beer Lands and Choco Lands, just a short stroll away. It's his first time participating in this cultural extravaganza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\" alt=\"outside lambs / the whole beast\" title=\"outside lambs / the whole beast\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47033\">\u003c/a>\u003c/p>\n\u003cp>The name of his catering business, \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>, reflects John's philosophy and approach to cooking. He focuses on using whole animals in the preparation of his dishes and lately, he's turned his attention to lambs. \u003c/p>\n\u003cblockquote>\u003cp>\"I have been working with whole lambs over the last few years, and the more I work with whole lamb, it has become a favorite meat to work with. It’s a luxury to cook it whole at a large event and use all of the parts.\"\u003c/p>\u003c/blockquote>\n\u003cp>And John's figured out a way to incorporate lamb into all of the dishes he's serving up to festivalgoers, whether's it's a garnish or the main ingredient of one of his offerings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\" alt=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47142\">\u003c/a>\u003cbr>\n\u003cem>John Fink in foreground with a whole lamb getting broken down in background at Outside Lambs. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\" alt=\"lamb\" title=\"lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47037\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\" alt=\"chopped lamb\" title=\"chopped lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47043\">\u003c/a>\u003c/p>\n\u003cp>A tall, imposing figure, John expertly butchered up the freshly cooked lamb as described his prep for his meals. \u003c/p>\n\u003cblockquote>\u003cp>\"We have sourced 25 lambs from a variety of California ranches that will be served over the course of the weekend. The Whole Beasts' lambs are cooked in my special smoker from \u003ca href=\"http://www.southern-pride.com/\">Southern Pride\u003c/a>. A good friend of mine who's a fire chief told me I was working way too hard. He let me borrow his oven. Then I asked to borrow it again and again and again. At the end of the year I said, 'I have got to get one.'\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560b.jpg\" alt=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" title=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47148\">\u003c/a>\u003cbr>\n\u003cem>John Fink and Southern Pride. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\" alt=\"oven\" title=\"oven\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47038\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\" alt=\"southern pride oven\" title=\"oven 2\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47039\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\" alt=\"john loads wood into the oven\" title=\"john loads wood\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47040\">\u003c/a>\u003c/p>\n\u003cp>John and his crew fired up his oven at 6AM this morning with five lambs on the spits. \"They take about three-and-half, four hours to cook, depending on how often that oven door opens up. Lamb necks take about six hours.\"\u003c/p>\n\u003cblockquote>\u003cp>\"It's so efficient,\" he continues. \"I don't have to burn that much wood. I do different varieties of whole animal cooking: open fire; underground; and a special fish grill where I butterfly the animal. But at these large events I can cook five to six lambs at a time. Lamb and goat really excel in there. With the rotisseries, it's a nice, moist cooking environment. And you can introduce the smoke, or you don't have to. I can 'kiss it with the wood,' so to speak. We're doing it with white oak and it's fantastic. And it's mobile, so I can do something like this as there's no open fires allowed in Golden Gate Park.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\" alt=\"two lambs\" title=\"two lambs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47055\">\u003c/a>\u003c/p>\n\u003cp>The lambs have been marinating for two to three days in a Moroccan-inspired rub. \u003c/p>\n\u003cblockquote>\u003cp>\"I love Moroccan food. I don't know what it is, because I'm not Moroccan. I'm English, German Dutch, but I love that yogurt, and I love that kind of strong flavor profiles. I got turned onto this \u003ca href=\"http://en.wikipedia.org/wiki/Chermoula\">chermoula\u003c/a> marinade and kind of adapted it to my own and added this and that to it. So I use yogurt with lamb and I reinforce the chermoula rub with garlic, ginger, jalapeño, cilantro and parsley and marinate that for three days. It works its magic. The classic combination, of course, is lamb with mint jelly. It has its application. And lamb with garlic and rosemary; I love that too. This is something different. It still has that garlic and mint, but with a little bit something extra. I think lamb really goes well with chilies. Pigs can take the heat, but lamb even more so.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wendy and I were lucky enough to sample most of the items that were served up on Saturday. The lamb was cooked to perfection and was the juiciest, most succulent lamb I'd ever had. The Moroccan spices in the yogurt dressing melded together perfectly with the roasted meat and the cool, crisp cucumber-red onion salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\" alt=\"cucumber prep\" title=\"cucumber prep\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47054\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\" alt=\"cucumber red onion\" title=\"cucumber red onion\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47045\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47047\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47087\">\u003c/a>\u003c/p>\n\u003cp>Their version of the curried Indian stew, mulligatawny, incorporated whole roasted lamb leftovers from the gyros. The soup base was coconut milk and lamb stock, with \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> chickpeas, potatoes, peas and summer squash swimming in the rich broth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\" alt=\"mulligatawny\" title=\"mulligatawny\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47086\">\u003c/a>\u003c/p>\n\u003cp>John also concocted his own version of the French-Canadian comfort food dish, \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, using fresh cut Kennebec potatoes twice-fried in rice bran oil and rendered lamb fat. Salted and tossed with parsley, the fries were smothered with lamb gravy, lamb bits and topped with sheep’s milk cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\" alt=\"fryer station\" title=\"fryer station\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\" alt=\"fries and fryer\" title=\"fries and fryer\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47052\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25-e1344753960553.jpg\" alt=\"salting the fries\" title=\"salting the fries\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47053\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\" alt=\"fries\" title=\"fries\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47083\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\" alt=\"poutine\" title=\"poutine\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47049\">\u003c/a>\u003c/p>\n\u003cp>John also shared his space with some old friends from his former days at Aqua in the early '90's. \u003c/p>\n\u003cblockquote>\u003cp>\"I was a cook at the Mina restaurant Aqua in 1994. When I told my friend and colleague chef David Varley of the Michael Mina restaurant group about my Outside Lambs idea, Varley was dying to get involved and asked if he and two chefs from \u003ca href=\"http://michaelmina.net/restaurants/locations/rn74.php\">RN 74\u003c/a> and \u003ca href=\"http://www.bourbonsteakdc.com/\">Bourbon Steak in Washington, DC\u003c/a> could be a part of it. We worked together on the menu they are doing, and it complements my dishes and the flavor of lamb so well.\"\u003c/p>\u003c/blockquote>\n\u003cp>RN74 chef David Varley grilled up Brentwood sweet corn, spooned melted garlic butter on top, then liberally topped them with lamb sausage crumbs, chili powder and cotija cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\" alt=\"fresh corn\" title=\"fresh corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47080\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\" alt=\"grilled corn\" title=\"grilled corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47085\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\" alt=\"grilled corn with toppings\" title=\"corn with toppings\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47081\">\u003c/a>\u003c/p>\n\u003cp>Bourbon Steak House's chef Omri Aflalo prepared his \"grandmother’s lamb kefta meatballs\" with \u003ca href=\"http://allstarorganics.com/\">Allstar Organic Farms\u003c/a> cucumber and a fennel-yogurt aioli. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30-e1344754999422.jpg\" alt=\"grill\" title=\"grill\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47079\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\" alt=\"meatballs\" title=\"meatballs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47084\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\" alt=\"meatballs in cups\" title=\"meatballs in cups\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47099\">\u003c/a>\u003c/p>\n\u003cp>His fellow Bourbon Steakhouse chef, Adam Sobel, grilled up lamb sausage hotdogs with heaping piles of fried onions and sweet and hot peppers on mustard-slathered Acme hotdog rolls. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\">Ryan Farr of 4505 Meats\u003c/a> produced the hot dogs for Sobel.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\" alt=\"sausage\" title=\"sausage\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47092\">\u003c/a>\u003c/p>\n\u003cp>If you find yourself hungry while checking out the bands at Outside Lands, it's worth walking over to McLaren Pass for some tasty lamb eats. All items are $10 each or less. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\" alt=\"booth\" title=\"booth\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47048\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrating Julia Child's Centennial: How \"The French Chef\" Became TV's First Hit Cooking Show",
"title": "Celebrating Julia Child's Centennial: How \"The French Chef\" Became TV's First Hit Cooking Show",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\" alt=\"Julia Child on The French Chef making French Onion Soup\" title=\"Julia Child on The French Chef making French Onion Soup\" width=\"560\" height=\"439\" class=\"alignnone size-full wp-image-46918\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Onion Soup\u003c/em>\u003c/p>\n\u003cp>Julia Child would have been 100 years old this month. In her honor, \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED\u003c/a> and \u003ca href=\"http://www.pbs.org/food/julia-child-100-birthday/\">PBS\u003c/a> will be celebrating her centennial in the weeks leading up to her birthday on August 15. Thinking about Child's many contributions to the way we eat, talk, and think about food, it's instructive to go back to see how her original television show, \u003ca href=\"http://www.pbs.org/food/shows/the-french-chef/\">The French Chef\u003c/a>, became a hit. In its cookbook tie-in, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child explains the unexpected way that her \u003ca href=\"http://www.juliachildfoundation.org/timeline.html\">fifty-year career\u003c/a> in television got its start. \u003c/p>\n\u003cp>All it took were twenty-seven letters sent to the studios of Boston's public television station, \u003ca href=\"http://www.wgbh.org/topics/Julia-Child-100-371\">WGBH-TV\u003c/a>. At the time \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\"> Mastering the Art of French Cooking\u003c/a> was published, a Parisian friend of the Childs, Beatrice Braude, was working at the station. Braude suggested promoting the book with an appearance by Julia on one of the station's book-review programs. Julia agreed, and hoping to \"liven things up a little,\" arrived for her interview bearing a dozen eggs and an eye-catchingly huge copper bowl. During the talk, Child pulled out a whisk, grabbed her enormous bowl, and showed how the right flick of the wrist could turn a few egg whites into a mountain of billowing froth. Much to everyone's surprise, more than two dozen viewers wrote in, asking for more from the French chef with the flutey voice and American attitude. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\" alt=\"Julia Child on The French Chef making French Tarts, Apple Style\" title=\"Julia Child on The French Chef making French Tarts, Apple Style\" width=\"560\" height=\"435\" class=\"alignnone size-full wp-image-46917\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Tarts, Apple Style\u003c/em>\u003c/p>\n\u003cp>This was the early 1960s. French chef \u003ca href=\"http://www.sfgate.com/restaurants/article/Rene-Verdon-French-chef-for-JFK-White-House-dies-2477797.php\">Rene Verdon\u003c/a> was cooking in the White House. First Lady Jacqueline Kennedy spoke French to European heads of state while wearing Chanel and Givenchy. Jet travel was booming; suddenly, for those who could afford it, a trip to Europe meant a few hours on a plane, not a week on a ship. In the right place at the right time came Julia, an indomitable, sunny-faced Californian able to translate the elegant mysteries of French cuisine for television-watching, supermarket-shopping Americans. WGBH asked Julia if she'd like to try making three pilot shows, each thirty minutes, demonstrating the French way of cooking. Julia agreed, only to find out that the station's studio had burned to the ground a few months before. They found makeshift accomodation in a display kitchen at the Boston Gas Company. Equipment was loaded into the Childs' station wagon, unloaded in the gas company's lobby, and with barely a rehearsal, the first show was taped. As Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>It was out of the question for us to film a live show since we had only two cameras attached by long cables to a mobile bus. Besides, with an absolutely amateur performer, it would have been far too risky. We decided, however, that it would be taped as though it were live. Unless the sky fell in, the camera failed or the lights went off, there would be no stops, and no corrections--just a straight thirty minutes from start to finish. This was a good fundamental decision, I think. I hate to stop. . . Besides, I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.\"\u003c/p>\u003c/blockquote>\n\u003cp>Watching that first show, which aired on July 26, 1962, Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>There was this woman tossing French omelettes, splashing eggs about the place, brandishing big knives, panting heavily as she careened around the stove, and WGBH-TV lurched into educational TV's first cooking program.\"\u003c/p>\u003c/blockquote>\n\u003cp>Because the genre was so new, the station gave Child free rein to develop the show her own way, without focus groups or media training.The show found a semi-permanent home in the Cambridge Electric Company's display kitchen, located in a spacious loft that, conveniently, had three entrances: a front stairway, a freight elevator, and a fire escape descending into the parking lot. \u003c/p>\n\u003cblockquote>\u003cp>Nobody at WGBH had the slightest idea what we were cooking in our loft until the cameras were lugged up the outside fire escape at 10 o'clock on Wednesdays and Fridays to beging the tapings. . . [Assistant Producer] Ruth Lockwood and I had complete freedom to work up anything we wished and to present it in any manner we chose.\" \u003c/p>\u003c/blockquote>\n\u003cp>Since this was educational television, however, Child wanted \"to demonstrate that [French cooking] is not merely good cooking, but that it follows definite rules...I, myself, will not do anything unless I know why.\" She didn't just sauté and flambé, she explained the whys and hows for whipping egg whites, perfecting emulsions like mayonnaise or hollandaise sauce, or clarifying a stock, all as a means of \"taking the bugaboo out of French cooking.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first 13 shows that Child shot are no longer available; at the time, \"The French Chef\" was limited only to local viewers watching WGBH on Channel 2 in New England. By the time other public television stations started requesting the show, the original tapes were worn out. Child didn't regret their loss; instead, she revisited almost all of the same recipes later in the series, when she was more comfortable in front of the camera. Here you can see Child slicing onions like mad for \u003cem>Your Own French Onion Soup,\u003c/em> one of the earliest shows.\u003c/p>\n\u003cp>https://youtu.be/dw0Ij1Fxgq4\u003c/p>\n\u003cp>Shot in black and white, with pots and pans supplied from the Childs' own kitchen, the show is remarkably lacking in nearly everything we've come to expect in the cooking shows that now run back-to-back for hours on TV. There's no flash, no fast cutting, no sexing up the tomatoes. Hot sauce is nowhere to found. Nothing is barbecued or piled on top of a doughnut. Behind the scenes, instead of a squadron of interns chopping and washing in an unseen prep kitchen, there was Julia's husband Paul, dishwasher, equipment-hauler, and general factotum. She talked off the cuff, and was more than willing to crack herself up being downright goofy, as this fabulously wacky clip (shot after the show had moved into color) about roast chicken proves. \u003c/p>\n\u003cp>http://www.youtube.com/embed/h8prY-yHYoE\u003c/p>\n\u003cp>And yet, viewers tuned in, week after week, and learned to make buttery pastry crusts, \u003ca href=\"http://www.wgbh.org/articles/The-French-Chef-Coq-au-Vin-6970\">coq au vin\u003c/a>, bouillabaisse, even \"hamburgers à la française\" dolled up with red-wine and bone-marrow sauce bordelaise. As she says in \u003cem>French Tarts, Apple Style\u003c/em>, \"It's not too difficult to do if you've seen it done.\" That was what made her popular: she believed that anyone, anywhere, could learn to cook delicious French food. All you needed to do was pay attention and practice, just as she had. \u003c/p>\n\u003cp>https://youtu.be/DH3IoEEvzlw\u003c/p>\n\u003cp>Happy birthday, Julia Child. Let's warm up these foggy August nights with a bubbling-hot bowl of her classic, cheese-topped onion soup. \u003c/p>\n\u003cp>\u003cstrong>Soupe à l'Oignon Gratinée (Onion Soup Gratinéed with Cheese)\u003c/strong>\u003cbr>\nIntroducing this recipe in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child writes, \"Soupe à l'oignon, a large bowl of it bubbling under a brown crust of cheese, is practically a meal in itself. Serve it after a football game, at a Sunday night supper, or as a midnight snack. Its rich aroma, wonderful flavor and savor, have made French onion soup a word favorite.\" Given that this was the early 60s, she also suggested that by adding wine, a bay leaf, and a pinch of thyme, readers could give a little French flair even to canned or dehydrated onion soup. And while encouraging readers to start with a homemade beef bouillon--\"beef bones and shank meat simmered for several hours with the usual carrots, onions, celery, seasonings, and herbs\"--she also acknowledged that canned bouillon could be used instead, \"if your own bouillon is lacking.\"\u003c/p>\n\u003cp>\u003cem>Adapted from The French Chef Cookbook by Julia Child.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n3 tablespoons butter\u003cbr>\n1 tablespoon olive oil\u003cbr>\n5-6 cups thinly sliced yellow onions (1 1/2 lbs)\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 teaspoon sugar\u003cbr>\n3 tablespoons flour\u003cbr>\n2 quarts hot beef bouillon (if using canned bouillon, dilute with 2 cups of water)\u003cbr>\n1 cup red or white wine\u003cbr>\n1 bay leaf\u003cbr>\n1/2 teaspoon sage\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>For Croûtes and Cheese Topping:\u003c/strong>\u003cbr>\n1 sweet baguette\u003cbr>\nOlive oil or melted butter\u003cbr>\n1/4 cup cognac, optional\u003cbr>\n1 small (2-inch) onion or shallot, peeled\u003cbr>\nA 2-ounce piece Swiss cheese\u003cbr>\n1 1/2 cups grated Swiss and Parmesan cheese, mixed\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Melt the butter and oil in a large, deep saucepan; add the onions and stir to coat with the butter. Cover the pan and cook over moderately low heat for 15-20 minutes, stirring occasionally, until onions are tender and translucent.\u003c/li>\n\u003cli>Uncover the pan, raise heat to medium high, and stir in the salt and sugar. (Sugar, by caramelizing, helps onions to brown.) Cook for about 30 minutes, stirring frequently, until onions have turned an even deep golden brown.\u003c/li>\n\u003cli>Lower heat to medium, stir in flour, and add a bit more butter if flour does not absorb into a paste with the onions. Cook, stirring continually, for about 2 minutes to brown flour lightly.\u003c/li>\n\u003cli>In a separate pot, heat bouillon. Pour about a cup of hot bouillon into onion mixture, whisking to combine. Add the rest of the bouillon and the wine, bay and sage, and bring to a simmer. Simmer slowly for 30-40 minutes. Season to taste with salt and pepper.\u003c/li>\n\u003cli>While soup is simmering, make the croûtes. Preheat oven to 325°F. Cut bread into slices 1 inch thick, paint lightly with oil or butter and arrange in one layer on a baking sheet. Bake in the oven for 15-20 minutes, until beginning to brown lightly; turn slices and brown lightly for 15-20 minutes on the other side. Remove croûtes from oven. Turn oven up to 350°F.\u003c/li>\n\u003cli>Add the optional cognac and grate in the onion. Pour the hot soup into a serving casserole, baking dish, or into individual oven-proof bowls. Shave the 2-ounce piece of cheese into fine slivers and strew over the soup.\u003c/li>\n\u003cli>Place a closely packed layer of croûtes over the top of the soup and spread on the grated cheese, covering the croûtes completely. (If using individual bowls, top each bowl with one or two croutes as needed to cover the top of soup. Divide the cheese between the bowls.) Sprinkle a tablespoon of oil or butter over the cheese, and set soup on the middle rack of the oven. (If using individual bowls, place bowls on a baking sheet.) Bake for about 30 minutes, until soup is bubbling slowly and cheese has melted.\u003c/li>\n\u003cli>Meanwhile, preheat your broiler. Just before serving, run the soup under the broiler for a moment to brown the cheese lightly. Pass the remaining croûtes in a bread tray along with the soup.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>For more Julia Child recipes, videos, audio interviews, books and resources check out \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED's Julia Child portal\u003c/a> in KQED Food.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "How did Julia Child get her start as one of television's most iconic chefs? In honor of Child's upcoming centennial, we've got two classic black-and-white shows from her original series, The French Chef, plus her recipe for bubbling, cheese-topped French onion soup. ",
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"description": "How did Julia Child get her start as one of television's most iconic chefs? In honor of Child's upcoming centennial, we've got two classic black-and-white shows from her original series, The French Chef, plus her recipe for bubbling, cheese-topped French onion soup. ",
"title": "Celebrating Julia Child's Centennial: How \"The French Chef\" Became TV's First Hit Cooking Show | KQED",
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"headline": "Celebrating Julia Child's Centennial: How \"The French Chef\" Became TV's First Hit Cooking Show",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\" alt=\"Julia Child on The French Chef making French Onion Soup\" title=\"Julia Child on The French Chef making French Onion Soup\" width=\"560\" height=\"439\" class=\"alignnone size-full wp-image-46918\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Onion Soup\u003c/em>\u003c/p>\n\u003cp>Julia Child would have been 100 years old this month. In her honor, \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED\u003c/a> and \u003ca href=\"http://www.pbs.org/food/julia-child-100-birthday/\">PBS\u003c/a> will be celebrating her centennial in the weeks leading up to her birthday on August 15. Thinking about Child's many contributions to the way we eat, talk, and think about food, it's instructive to go back to see how her original television show, \u003ca href=\"http://www.pbs.org/food/shows/the-french-chef/\">The French Chef\u003c/a>, became a hit. In its cookbook tie-in, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child explains the unexpected way that her \u003ca href=\"http://www.juliachildfoundation.org/timeline.html\">fifty-year career\u003c/a> in television got its start. \u003c/p>\n\u003cp>All it took were twenty-seven letters sent to the studios of Boston's public television station, \u003ca href=\"http://www.wgbh.org/topics/Julia-Child-100-371\">WGBH-TV\u003c/a>. At the time \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\"> Mastering the Art of French Cooking\u003c/a> was published, a Parisian friend of the Childs, Beatrice Braude, was working at the station. Braude suggested promoting the book with an appearance by Julia on one of the station's book-review programs. Julia agreed, and hoping to \"liven things up a little,\" arrived for her interview bearing a dozen eggs and an eye-catchingly huge copper bowl. During the talk, Child pulled out a whisk, grabbed her enormous bowl, and showed how the right flick of the wrist could turn a few egg whites into a mountain of billowing froth. Much to everyone's surprise, more than two dozen viewers wrote in, asking for more from the French chef with the flutey voice and American attitude. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\" alt=\"Julia Child on The French Chef making French Tarts, Apple Style\" title=\"Julia Child on The French Chef making French Tarts, Apple Style\" width=\"560\" height=\"435\" class=\"alignnone size-full wp-image-46917\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Tarts, Apple Style\u003c/em>\u003c/p>\n\u003cp>This was the early 1960s. French chef \u003ca href=\"http://www.sfgate.com/restaurants/article/Rene-Verdon-French-chef-for-JFK-White-House-dies-2477797.php\">Rene Verdon\u003c/a> was cooking in the White House. First Lady Jacqueline Kennedy spoke French to European heads of state while wearing Chanel and Givenchy. Jet travel was booming; suddenly, for those who could afford it, a trip to Europe meant a few hours on a plane, not a week on a ship. In the right place at the right time came Julia, an indomitable, sunny-faced Californian able to translate the elegant mysteries of French cuisine for television-watching, supermarket-shopping Americans. WGBH asked Julia if she'd like to try making three pilot shows, each thirty minutes, demonstrating the French way of cooking. Julia agreed, only to find out that the station's studio had burned to the ground a few months before. They found makeshift accomodation in a display kitchen at the Boston Gas Company. Equipment was loaded into the Childs' station wagon, unloaded in the gas company's lobby, and with barely a rehearsal, the first show was taped. As Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>It was out of the question for us to film a live show since we had only two cameras attached by long cables to a mobile bus. Besides, with an absolutely amateur performer, it would have been far too risky. We decided, however, that it would be taped as though it were live. Unless the sky fell in, the camera failed or the lights went off, there would be no stops, and no corrections--just a straight thirty minutes from start to finish. This was a good fundamental decision, I think. I hate to stop. . . Besides, I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.\"\u003c/p>\u003c/blockquote>\n\u003cp>Watching that first show, which aired on July 26, 1962, Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>There was this woman tossing French omelettes, splashing eggs about the place, brandishing big knives, panting heavily as she careened around the stove, and WGBH-TV lurched into educational TV's first cooking program.\"\u003c/p>\u003c/blockquote>\n\u003cp>Because the genre was so new, the station gave Child free rein to develop the show her own way, without focus groups or media training.The show found a semi-permanent home in the Cambridge Electric Company's display kitchen, located in a spacious loft that, conveniently, had three entrances: a front stairway, a freight elevator, and a fire escape descending into the parking lot. \u003c/p>\n\u003cblockquote>\u003cp>Nobody at WGBH had the slightest idea what we were cooking in our loft until the cameras were lugged up the outside fire escape at 10 o'clock on Wednesdays and Fridays to beging the tapings. . . [Assistant Producer] Ruth Lockwood and I had complete freedom to work up anything we wished and to present it in any manner we chose.\" \u003c/p>\u003c/blockquote>\n\u003cp>Since this was educational television, however, Child wanted \"to demonstrate that [French cooking] is not merely good cooking, but that it follows definite rules...I, myself, will not do anything unless I know why.\" She didn't just sauté and flambé, she explained the whys and hows for whipping egg whites, perfecting emulsions like mayonnaise or hollandaise sauce, or clarifying a stock, all as a means of \"taking the bugaboo out of French cooking.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first 13 shows that Child shot are no longer available; at the time, \"The French Chef\" was limited only to local viewers watching WGBH on Channel 2 in New England. By the time other public television stations started requesting the show, the original tapes were worn out. Child didn't regret their loss; instead, she revisited almost all of the same recipes later in the series, when she was more comfortable in front of the camera. Here you can see Child slicing onions like mad for \u003cem>Your Own French Onion Soup,\u003c/em> one of the earliest shows.\u003c/p>\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/dw0Ij1Fxgq4'\n title='//www.youtube.com/embed/dw0Ij1Fxgq4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Shot in black and white, with pots and pans supplied from the Childs' own kitchen, the show is remarkably lacking in nearly everything we've come to expect in the cooking shows that now run back-to-back for hours on TV. There's no flash, no fast cutting, no sexing up the tomatoes. Hot sauce is nowhere to found. Nothing is barbecued or piled on top of a doughnut. Behind the scenes, instead of a squadron of interns chopping and washing in an unseen prep kitchen, there was Julia's husband Paul, dishwasher, equipment-hauler, and general factotum. She talked off the cuff, and was more than willing to crack herself up being downright goofy, as this fabulously wacky clip (shot after the show had moved into color) about roast chicken proves. \u003c/p>\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/h8prY-yHYoE'\n title='//www.youtube.com/embed/h8prY-yHYoE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>And yet, viewers tuned in, week after week, and learned to make buttery pastry crusts, \u003ca href=\"http://www.wgbh.org/articles/The-French-Chef-Coq-au-Vin-6970\">coq au vin\u003c/a>, bouillabaisse, even \"hamburgers à la française\" dolled up with red-wine and bone-marrow sauce bordelaise. As she says in \u003cem>French Tarts, Apple Style\u003c/em>, \"It's not too difficult to do if you've seen it done.\" That was what made her popular: she believed that anyone, anywhere, could learn to cook delicious French food. All you needed to do was pay attention and practice, just as she had. \u003c/p>\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/DH3IoEEvzlw'\n title='//www.youtube.com/embed/DH3IoEEvzlw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Happy birthday, Julia Child. Let's warm up these foggy August nights with a bubbling-hot bowl of her classic, cheese-topped onion soup. \u003c/p>\n\u003cp>\u003cstrong>Soupe à l'Oignon Gratinée (Onion Soup Gratinéed with Cheese)\u003c/strong>\u003cbr>\nIntroducing this recipe in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child writes, \"Soupe à l'oignon, a large bowl of it bubbling under a brown crust of cheese, is practically a meal in itself. Serve it after a football game, at a Sunday night supper, or as a midnight snack. Its rich aroma, wonderful flavor and savor, have made French onion soup a word favorite.\" Given that this was the early 60s, she also suggested that by adding wine, a bay leaf, and a pinch of thyme, readers could give a little French flair even to canned or dehydrated onion soup. And while encouraging readers to start with a homemade beef bouillon--\"beef bones and shank meat simmered for several hours with the usual carrots, onions, celery, seasonings, and herbs\"--she also acknowledged that canned bouillon could be used instead, \"if your own bouillon is lacking.\"\u003c/p>\n\u003cp>\u003cem>Adapted from The French Chef Cookbook by Julia Child.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n3 tablespoons butter\u003cbr>\n1 tablespoon olive oil\u003cbr>\n5-6 cups thinly sliced yellow onions (1 1/2 lbs)\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 teaspoon sugar\u003cbr>\n3 tablespoons flour\u003cbr>\n2 quarts hot beef bouillon (if using canned bouillon, dilute with 2 cups of water)\u003cbr>\n1 cup red or white wine\u003cbr>\n1 bay leaf\u003cbr>\n1/2 teaspoon sage\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>For Croûtes and Cheese Topping:\u003c/strong>\u003cbr>\n1 sweet baguette\u003cbr>\nOlive oil or melted butter\u003cbr>\n1/4 cup cognac, optional\u003cbr>\n1 small (2-inch) onion or shallot, peeled\u003cbr>\nA 2-ounce piece Swiss cheese\u003cbr>\n1 1/2 cups grated Swiss and Parmesan cheese, mixed\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Melt the butter and oil in a large, deep saucepan; add the onions and stir to coat with the butter. Cover the pan and cook over moderately low heat for 15-20 minutes, stirring occasionally, until onions are tender and translucent.\u003c/li>\n\u003cli>Uncover the pan, raise heat to medium high, and stir in the salt and sugar. (Sugar, by caramelizing, helps onions to brown.) Cook for about 30 minutes, stirring frequently, until onions have turned an even deep golden brown.\u003c/li>\n\u003cli>Lower heat to medium, stir in flour, and add a bit more butter if flour does not absorb into a paste with the onions. Cook, stirring continually, for about 2 minutes to brown flour lightly.\u003c/li>\n\u003cli>In a separate pot, heat bouillon. Pour about a cup of hot bouillon into onion mixture, whisking to combine. Add the rest of the bouillon and the wine, bay and sage, and bring to a simmer. Simmer slowly for 30-40 minutes. Season to taste with salt and pepper.\u003c/li>\n\u003cli>While soup is simmering, make the croûtes. Preheat oven to 325°F. Cut bread into slices 1 inch thick, paint lightly with oil or butter and arrange in one layer on a baking sheet. Bake in the oven for 15-20 minutes, until beginning to brown lightly; turn slices and brown lightly for 15-20 minutes on the other side. Remove croûtes from oven. Turn oven up to 350°F.\u003c/li>\n\u003cli>Add the optional cognac and grate in the onion. Pour the hot soup into a serving casserole, baking dish, or into individual oven-proof bowls. Shave the 2-ounce piece of cheese into fine slivers and strew over the soup.\u003c/li>\n\u003cli>Place a closely packed layer of croûtes over the top of the soup and spread on the grated cheese, covering the croûtes completely. (If using individual bowls, top each bowl with one or two croutes as needed to cover the top of soup. Divide the cheese between the bowls.) Sprinkle a tablespoon of oil or butter over the cheese, and set soup on the middle rack of the oven. (If using individual bowls, place bowls on a baking sheet.) Bake for about 30 minutes, until soup is bubbling slowly and cheese has melted.\u003c/li>\n\u003cli>Meanwhile, preheat your broiler. Just before serving, run the soup under the broiler for a moment to brown the cheese lightly. Pass the remaining croûtes in a bread tray along with the soup.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For more Julia Child recipes, videos, audio interviews, books and resources check out \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED's Julia Child portal\u003c/a> in KQED Food.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Return of the Chinook",
"title": "Return of the Chinook",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-1new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-1new.jpg\" alt=\"The Salty Lady leaves the San Francisco Bay.\" title=\"The Salty Lady leaves the San Francisco Bay.\" width=\"560\" class=\"alignnone size-full wp-image-46898\">\u003c/a>\u003cbr>\n\u003cem>The Salty Lady leaves the San Francisco Bay.\u003c/em>\u003c/p>\n\u003cp>I had awoken at 4:30 am, dug around for my Xtra tuff boots, the footwear of choice for fishing and made my way to the \u003ca href=\"http://www.saltylady.com/\">Salty Lady\u003c/a> in Sausalito. In the cool, foggy mist, I remembered a familiar feeling from my old fishing days in Alaska. Tired. But as I neared Clipper Harbor, the smells of diesel fuel from boats firing up, the sounds of the engines starting and I hurried up, as the sports fishermen were already claiming spots at the back rail. In the novel, “\u003ca href=\"http://en.wikipedia.org/wiki/The_Old_Man_and_the_Sea\">The Old Man and the Sea\u003c/a>” the veteran fisherman, Santiago swears at a giant fish towing him out to sea, “Fish,\" he said, \"I love you and respect you very much. But I will kill you dead before this day ends.” This phrase echoed in my blurry brain as I made my way through the foggy morning towards the lights of the \u003ca href=\"http://www.saltylady.com/\">Salty Lady\u003c/a>.\u003c/p>\n\u003cp>In 2008-2009 the number of Chinook salmon returning to California waterways was so low that \u003ca href=\"http://www.dfg.ca.gov/\">Fish & Game\u003c/a> closed fishing to both commercial and sport fishing. In 2009, the number of salmon returning to the Sacramento River was only 39,500. The 2010 fish count improved slightly, and by 2011, there were 114,741 Chinook showing up to spawn in the Sacramento River. This year, they are expecting 820,000 Chinook returning to the Sacramento River, and even more bound for the Klamath River. The reasons for this vary. Many fishermen say the crash in numbers is due to too much water being taken from the Sacramento River by farmers, but Fish & Game claim it’s due to improved conditions in the ocean. \u003c/p>\n\u003cp>Regardless, commercial fishermen, fishmongers, chefs, and diners are delighted, but perhaps the most excited of the bunch are people who love to fish. And what’s not to love? You get a boat ride, see some wildlife, have an adrenaline spike when you hook the fish, and then delicious food for weeks. Of course, this is the ocean, and there’s always the possibility of stormy seas, fear and illness instead of delight, no fish, and well, worse can happen, as anyone who has read \u003ca href=\"http://en.wikipedia.org/wiki/The_Sea-Wolf\">Seawolf\u003c/a>, the San Francisco Bay classic shipwreck tale by Jack London, could tell you. Though it has been some time since shipwrecked people were rescued and then enslaved by seal hunters. \u003c/p>\n\u003cp>But we were an optimistic crew. For weeks people had been catching their limits—often before noon, as rumor has it, and the boats came back early. Gunard Mahl, of San Francisco had been out the week before. Not only did he catch his limit, but he also spotted over 15 whales, including a blue whale, among many gray and humpback whales. The only person not brimming with enthusiasm was the skipper, Tak Kuwatani, who warned us that the fish run had tapered off and they only caught four the day before. “Remember,” he said. “This is fishing.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The man fishing next to me, Jonathan Van Bourg from Inverness, commented, “Then we can just eat the bait. I love anchovies.” \u003c/p>\n\u003cp>The deckhands, Eric Horne and Anthony Largo, gave us instructions. Keep our bait fresh, no scratches. Take your time when you get a bite, don’t get too excited. “Remember, today you might only get one chance,” Eric said. “Don’t blow it.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-2new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-2new.jpg\" alt=\"Eric Horne, deckhand on the Salty Lady, gives orientation. \" title=\"Eric Horne, deckhand on the Salty Lady, gives orientation. \" width=\"560\" class=\"alignnone size-full wp-image-46899\">\u003c/a>\u003cbr>\n\u003cem>Eric Horne, deckhand on the Salty Lady, gives orientation.\u003c/em>\u003c/p>\n\u003cp>We headed out under the Golden Gate Bridge, the water mostly calm with a few swells, the morning fog settled around us. Sandy Kaplan was out fishing with her father, Madison Kaplan. She had been asking him to take her out for the past five years. “There weren’t any fish,” he explained. “They are back, and she’s starting high school in the fall. It seemed like a good time.” Christopher Hart, a thirteen year old from Pasadena, who convinced his father to take him out, spotted the first porpoise swimming alongside us. We drank coffee, the queasy among us kept their eyes on the horizon, and we finally made it Duxsbury Reef off Bolinas. Other charter boats were already there, hopefuls out on the deck, soaking their lines. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/3_Chinook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/3_Chinook.jpg\" alt=\"It took Sandy Kaplan five years to get her father to take her out salmon fishing. \" title=\"It took Sandy Kaplan five years to get her father to take her out salmon fishing.\" width=\"560\" class=\"alignnone size-full wp-image-46900\">\u003c/a>\u003cbr>\n\u003cem>It took Sandy Kaplan five years to get her father to take her out salmon fishing.\u003c/em>\u003c/p>\n\u003cp>We dropped our hooks and then waited. And waited. Checked our bait. All of us out here in the cloudy drizzle, different ages, backgrounds, most from the San Francisco Bay area—all really excited that the salmon were returning. The night before a friend had asked me, “Really, you’re doing this just for food?” It’s hard to explain fishing to those who don’t do it. Yes it’s food, but you caught it yourself, on a boat. I had spent eight years in Alaska, working on commercial fishing boats and for the Alaska Department of Fish and Game. There is no animal I admire more than Wild Pacific salmon and nothing quickens my heart like a fish run.\u003c/p>\n\u003cp>When I worked on a salmon seiner with an all female crew, we’d hold a spot in front of the stream for the season opener to begin. Around us, salmon occasionally broke the surface of the water, and landed back on their sides. The effect of these jumpers on the fishermen is much like songbirds on house cats. It stirs their primitive hunting instincts and every fiber of their beings twitched with anticipation to go after them. There was an intersection between these creatures and ourselves, our own primal pulse coming into tune with nature. \u003c/p>\n\u003cp>And then there’s eating the fish, pulled straight from the water, its soul still in it and almost nobody has touched it but you. This is a gift the ocean gives us and it’s important to brave the elements to remember that.\u003c/p>\n\u003cp>“If I catch one,” Jonathan said, “I’m eating it raw. I’m having all my neighbors over for sashimi.” \u003c/p>\n\u003cp>“I want eggs to brine,” I said. “And I may freeze some for winter.”\u003c/p>\n\u003cp>“But it’s so much better fresh,” he argued.\u003c/p>\n\u003cp> “Yeah, but they’re big. And salmon lasts for quite a while,” I said. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4_Chinook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4_Chinook.jpg\" alt=\"Hectors fish on board.\" title=\"Hectors fish on board.\" width=\"560\" class=\"alignnone size-full wp-image-46901\">\u003c/a>\u003cbr>\n\u003cem>Hector’s fish on board.\u003c/em>\u003c/p>\n\u003cp>While we were having this argument, a shout came from the stern of the boat. \"Fish On!\" We ran back and cheered on Hector Hurtdio from Santa Rosa, as he wrestled in a king salmon. He held his cigarette clenched between his lips and though it did get a bit dampened during the struggle, it never extinguished. When Eric got the net under it and it was pulled aboard, we all cheered, and Hector threw his hands into the air and yelled, “Thank you God!” \u003c/p>\n\u003cp>It was a beauty. About 15-18 pounds, bright silver and fresh as can be. \u003c/p>\n\u003cp>“Everybody, get on gear,” Eric yelled and we scattered for our poles. \u003c/p>\n\u003cp>It got quiet again and some people dozed. We looked out for porpoises and seals. Spied on the other boats. Checked to make sure our bait was fresh. I think I may have prayed for a salmon, and it was almost answered. My neighbor Jonathan was dozing off on deck, when Anthony, the deckhand, ran past me and lunged for his pole as the line was ripping out to sea. Jonathan awoke from his catnap, chased Anthony down the side and reeled in a salmon. We cheered. Another beauty, upwards of 15-16 pounds. People congratulated him. “The fish caught itself. I was sleeping,” he explained. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-fish-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-fish-new.jpg\" alt=\"A freshly caught California Chinook\" title=\"A freshly caught California Chinook\" width=\"560\" class=\"alignnone size-full wp-image-46931\">\u003c/a>\u003cbr>\n\u003cem>A freshly caught California Chinook\u003c/em>\u003c/p>\n\u003cp>Another man landed a fish. I let my bait soak and talked with the captain, Tak Kuwatani, who had been running fishing charters for 60 years in the region. “Best year I’ve seen in 16 years,” he said. “But something happened this week. There’s krill, that’s what I look for with the sonar.” I watched us pass over a school that glowed red on the screen. “Water warmed up, salmon don’t like that. But next run will start again. We’re just in-between.” \u003c/p>\n\u003cp>Later, I spoke with Hector, and he told me that this was his second fishing trip this year. On the first one, everyone caught his or her limit, except him. He caught nothing. Someone gave him a fish head. “I took home, made soup,” he said. He shrugged. “But I just knew I had to catch one. So I came back out. And I did.” \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chinook-7new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chinook-7new.jpg\" alt=\"Old Time Monterey Commercial fishing boat passes by our boat.\" title=\"Old Time Monterey Commercial fishing boat passes passes by our boat.\" width=\"560\" class=\"alignnone size-full wp-image-46906\">\u003c/a>\u003cbr>\n\u003cem>Old Time Monterey Commercial fishing boat passes by The Salty Lady.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-1new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-1new.jpg\" alt=\"The Salty Lady leaves the San Francisco Bay.\" title=\"The Salty Lady leaves the San Francisco Bay.\" width=\"560\" class=\"alignnone size-full wp-image-46898\">\u003c/a>\u003cbr>\n\u003cem>The Salty Lady leaves the San Francisco Bay.\u003c/em>\u003c/p>\n\u003cp>I had awoken at 4:30 am, dug around for my Xtra tuff boots, the footwear of choice for fishing and made my way to the \u003ca href=\"http://www.saltylady.com/\">Salty Lady\u003c/a> in Sausalito. In the cool, foggy mist, I remembered a familiar feeling from my old fishing days in Alaska. Tired. But as I neared Clipper Harbor, the smells of diesel fuel from boats firing up, the sounds of the engines starting and I hurried up, as the sports fishermen were already claiming spots at the back rail. In the novel, “\u003ca href=\"http://en.wikipedia.org/wiki/The_Old_Man_and_the_Sea\">The Old Man and the Sea\u003c/a>” the veteran fisherman, Santiago swears at a giant fish towing him out to sea, “Fish,\" he said, \"I love you and respect you very much. But I will kill you dead before this day ends.” This phrase echoed in my blurry brain as I made my way through the foggy morning towards the lights of the \u003ca href=\"http://www.saltylady.com/\">Salty Lady\u003c/a>.\u003c/p>\n\u003cp>In 2008-2009 the number of Chinook salmon returning to California waterways was so low that \u003ca href=\"http://www.dfg.ca.gov/\">Fish & Game\u003c/a> closed fishing to both commercial and sport fishing. In 2009, the number of salmon returning to the Sacramento River was only 39,500. The 2010 fish count improved slightly, and by 2011, there were 114,741 Chinook showing up to spawn in the Sacramento River. This year, they are expecting 820,000 Chinook returning to the Sacramento River, and even more bound for the Klamath River. The reasons for this vary. Many fishermen say the crash in numbers is due to too much water being taken from the Sacramento River by farmers, but Fish & Game claim it’s due to improved conditions in the ocean. \u003c/p>\n\u003cp>Regardless, commercial fishermen, fishmongers, chefs, and diners are delighted, but perhaps the most excited of the bunch are people who love to fish. And what’s not to love? You get a boat ride, see some wildlife, have an adrenaline spike when you hook the fish, and then delicious food for weeks. Of course, this is the ocean, and there’s always the possibility of stormy seas, fear and illness instead of delight, no fish, and well, worse can happen, as anyone who has read \u003ca href=\"http://en.wikipedia.org/wiki/The_Sea-Wolf\">Seawolf\u003c/a>, the San Francisco Bay classic shipwreck tale by Jack London, could tell you. Though it has been some time since shipwrecked people were rescued and then enslaved by seal hunters. \u003c/p>\n\u003cp>But we were an optimistic crew. For weeks people had been catching their limits—often before noon, as rumor has it, and the boats came back early. Gunard Mahl, of San Francisco had been out the week before. Not only did he catch his limit, but he also spotted over 15 whales, including a blue whale, among many gray and humpback whales. The only person not brimming with enthusiasm was the skipper, Tak Kuwatani, who warned us that the fish run had tapered off and they only caught four the day before. “Remember,” he said. “This is fishing.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The man fishing next to me, Jonathan Van Bourg from Inverness, commented, “Then we can just eat the bait. I love anchovies.” \u003c/p>\n\u003cp>The deckhands, Eric Horne and Anthony Largo, gave us instructions. Keep our bait fresh, no scratches. Take your time when you get a bite, don’t get too excited. “Remember, today you might only get one chance,” Eric said. “Don’t blow it.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-2new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-2new.jpg\" alt=\"Eric Horne, deckhand on the Salty Lady, gives orientation. \" title=\"Eric Horne, deckhand on the Salty Lady, gives orientation. \" width=\"560\" class=\"alignnone size-full wp-image-46899\">\u003c/a>\u003cbr>\n\u003cem>Eric Horne, deckhand on the Salty Lady, gives orientation.\u003c/em>\u003c/p>\n\u003cp>We headed out under the Golden Gate Bridge, the water mostly calm with a few swells, the morning fog settled around us. Sandy Kaplan was out fishing with her father, Madison Kaplan. She had been asking him to take her out for the past five years. “There weren’t any fish,” he explained. “They are back, and she’s starting high school in the fall. It seemed like a good time.” Christopher Hart, a thirteen year old from Pasadena, who convinced his father to take him out, spotted the first porpoise swimming alongside us. We drank coffee, the queasy among us kept their eyes on the horizon, and we finally made it Duxsbury Reef off Bolinas. Other charter boats were already there, hopefuls out on the deck, soaking their lines. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/3_Chinook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/3_Chinook.jpg\" alt=\"It took Sandy Kaplan five years to get her father to take her out salmon fishing. \" title=\"It took Sandy Kaplan five years to get her father to take her out salmon fishing.\" width=\"560\" class=\"alignnone size-full wp-image-46900\">\u003c/a>\u003cbr>\n\u003cem>It took Sandy Kaplan five years to get her father to take her out salmon fishing.\u003c/em>\u003c/p>\n\u003cp>We dropped our hooks and then waited. And waited. Checked our bait. All of us out here in the cloudy drizzle, different ages, backgrounds, most from the San Francisco Bay area—all really excited that the salmon were returning. The night before a friend had asked me, “Really, you’re doing this just for food?” It’s hard to explain fishing to those who don’t do it. Yes it’s food, but you caught it yourself, on a boat. I had spent eight years in Alaska, working on commercial fishing boats and for the Alaska Department of Fish and Game. There is no animal I admire more than Wild Pacific salmon and nothing quickens my heart like a fish run.\u003c/p>\n\u003cp>When I worked on a salmon seiner with an all female crew, we’d hold a spot in front of the stream for the season opener to begin. Around us, salmon occasionally broke the surface of the water, and landed back on their sides. The effect of these jumpers on the fishermen is much like songbirds on house cats. It stirs their primitive hunting instincts and every fiber of their beings twitched with anticipation to go after them. There was an intersection between these creatures and ourselves, our own primal pulse coming into tune with nature. \u003c/p>\n\u003cp>And then there’s eating the fish, pulled straight from the water, its soul still in it and almost nobody has touched it but you. This is a gift the ocean gives us and it’s important to brave the elements to remember that.\u003c/p>\n\u003cp>“If I catch one,” Jonathan said, “I’m eating it raw. I’m having all my neighbors over for sashimi.” \u003c/p>\n\u003cp>“I want eggs to brine,” I said. “And I may freeze some for winter.”\u003c/p>\n\u003cp>“But it’s so much better fresh,” he argued.\u003c/p>\n\u003cp> “Yeah, but they’re big. And salmon lasts for quite a while,” I said. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4_Chinook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4_Chinook.jpg\" alt=\"Hectors fish on board.\" title=\"Hectors fish on board.\" width=\"560\" class=\"alignnone size-full wp-image-46901\">\u003c/a>\u003cbr>\n\u003cem>Hector’s fish on board.\u003c/em>\u003c/p>\n\u003cp>While we were having this argument, a shout came from the stern of the boat. \"Fish On!\" We ran back and cheered on Hector Hurtdio from Santa Rosa, as he wrestled in a king salmon. He held his cigarette clenched between his lips and though it did get a bit dampened during the struggle, it never extinguished. When Eric got the net under it and it was pulled aboard, we all cheered, and Hector threw his hands into the air and yelled, “Thank you God!” \u003c/p>\n\u003cp>It was a beauty. About 15-18 pounds, bright silver and fresh as can be. \u003c/p>\n\u003cp>“Everybody, get on gear,” Eric yelled and we scattered for our poles. \u003c/p>\n\u003cp>It got quiet again and some people dozed. We looked out for porpoises and seals. Spied on the other boats. Checked to make sure our bait was fresh. I think I may have prayed for a salmon, and it was almost answered. My neighbor Jonathan was dozing off on deck, when Anthony, the deckhand, ran past me and lunged for his pole as the line was ripping out to sea. Jonathan awoke from his catnap, chased Anthony down the side and reeled in a salmon. We cheered. Another beauty, upwards of 15-16 pounds. People congratulated him. “The fish caught itself. I was sleeping,” he explained. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-fish-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-fish-new.jpg\" alt=\"A freshly caught California Chinook\" title=\"A freshly caught California Chinook\" width=\"560\" class=\"alignnone size-full wp-image-46931\">\u003c/a>\u003cbr>\n\u003cem>A freshly caught California Chinook\u003c/em>\u003c/p>\n\u003cp>Another man landed a fish. I let my bait soak and talked with the captain, Tak Kuwatani, who had been running fishing charters for 60 years in the region. “Best year I’ve seen in 16 years,” he said. “But something happened this week. There’s krill, that’s what I look for with the sonar.” I watched us pass over a school that glowed red on the screen. “Water warmed up, salmon don’t like that. But next run will start again. We’re just in-between.” \u003c/p>\n\u003cp>Later, I spoke with Hector, and he told me that this was his second fishing trip this year. On the first one, everyone caught his or her limit, except him. He caught nothing. Someone gave him a fish head. “I took home, made soup,” he said. He shrugged. “But I just knew I had to catch one. So I came back out. And I did.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": " Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs",
"title": " Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\" alt=\"Hiwot Tadesse makes coffee\" title=\"Hiwot Tadesse makes coffee\" width=\"500\" height=\"535\" class=\"alignnone size-full wp-image-46715\">\u003c/a>\u003cbr>\n\u003cem>Hiwot Tadesse makes coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>It's 10am and I'm part of a crowd in the middle of one of the Financial District’s temples to the caffeine-fueled lifestyle. But instead of jittery office workers gulping their lattes, I see an incongruous cultural scene for a downtown java joint. Flanking the gleaming espresso bar, a raised platform is strewn with long grasses and bright yellow flowers, set with baskets, carved wooden boxes and trays of tiny white cups. Just like the mothers and grandmothers of many generations have done before her, a lovely Ethiopian woman in an embroidered dress stirs a pan of coffee beans over a blue flame, while aromatic curls of incense waft across the room.\u003c/p>\n\u003cp>On the last day of the \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs Festival\u003c/a>, 30 attendees (and almost as many photographers) squeeze into \u003ca href=\"http://www.yelp.com/biz/espressamente-iily-san-francisco\">Espressamente Illy \u003c/a>to enjoy a rarely seen ritual that is still practiced in most Ethiopian households, the traditional Ethiopian Coffee Ceremony, hosted by Chef Marcus Samuelsson. \u003c/p>\n\u003cp>Just a few weeks ago, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/18/just-say-yes-to-marcus-samuelsson%E2%80%99s-memoir-yes-chef/\">Samuelsson was in town\u003c/a> promoting his new autobiography, \u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">Yes Chef\u003c/a>, and now he returns in one of his \u003ca href=\"http://www.nytimes.com/2012/08/05/business/marcus-samuelsson-both-a-chef-and-a-brand.html?_r=1&hpw\">many other roles\u003c/a>, as an ambassador for Illy’s new line of single origin coffees, including one from Ethiopia. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\" alt=\"marcus and fetlework\" title=\"marcus and fetlework\" width=\"560\" height=\"450\" class=\"alignnone size-full wp-image-46717\">\u003c/a>\u003cbr>\n\u003cem>Fetlework Tefferi and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ethiopian-born Samuelsson, who grew up in a loving adoptive family in Sweden after becoming an orphan at an early age, returned to Ethiopia only twelve years ago. He is an enthusiastic supporter of authentic ethnic culture for its “tradition, value and meaning.” Samuelsson adds, \u003c/p>\n\u003cblockquote>\u003cp>\"The way to understand a culture is to know what they eat and drink. I didn’t know very much about the Ethiopian coffee ritual when I visited Ethiopia, but now I want to introduce a friend who knows everything.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\" alt=\"coffee Collage\" title=\"coffee Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46716\">\u003c/a>\u003cbr>\n\u003cem>Roasting, grinding and brewing coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>So Fetlework Tefferi of Oakland’s award-winning \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a> takes a bowl with lighted incense and gently waves it among the gathered visitors while a group of women from the East Bay Ethiopian community who work with Tefferi begin to roast the green coffee beans. Two ways of roasting the beans are demonstrated: stirring them on a flat bottomed pan or shaking them in a shallow pan until they sweat and turn a shiny dark brown, being careful not to let them burn. The hot roasted beans are poured onto a flat basket to cool and then passed around so the crowd can appreciate their deep, rich aroma. The next step in the ritual, as narrated by Tefferi, is grinding the cooled beans by hand with a wooden mortar and pestle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\" alt=\"jebena\" title=\"jebena\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46718\">\u003c/a>\u003cbr>\n\u003cem>Traditional Ethiopian clay jebena coffee pot\u003c/em>\u003c/p>\n\u003cp>The ground coffee is then boiled with water in a special long–necked, handmade, black clay pot, called a \u003cem>jebena\u003c/em>, which Samuelsson remembers seeing sold by artisans in markets on his trips to Ethiopia. When the brew is judged to be ready (which may necessitate some back and forth decanting from the jebena into another vessel), the finished coffee is poured from the jebena held high above a tray of cups, which are then passed around the crowd. Samuelsson advises that this coffee is best drunk black, the better to notice the hints of lavender, citrus and blueberry. As one who usually takes my mug with plenty of milk and sugar, I am delightfully surprised at the smooth, velvety brew. Tefferi adds that in Ethiopia some people may add salt or spiced butter to their coffee. Snacks, such as roasted barley, peanuts, or popcorn are typically eaten with the coffee and a basket of barley and seeds is also passed around the room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/food-collage/\" rel=\"attachment wp-att-46719\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/food-Collage.jpg\" alt=\"food Collage\" title=\"food Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46719\">\u003c/a>\u003cbr>\n\u003cem>Rolls of injera, doro wot with eggs, buffet of azifa and buticha, baklava\u003c/em> \u003c/p>\n\u003cp>After our coffee and roasted barley, Tefferi introduces us to the waiting Ethiopian brunch specialties from her Oakland restaurant and its sister spice store \u003ca href=\"https://brundo.com/\">Brundo\u003c/a> that line the buffet: \u003cem>inkulal\u003c/em> \u003cem>firfir\u003c/em> (scrambled eggs with jalapenos and clarified butter), \u003cem>doro wot fitfit\u003c/em>, chicken simmered in such a fiery berbere sauce that she cautions diners to be careful, homemade cheese, \u003cem>azifa\u003c/em> (lavender hued soft cooked lentils with garlic, onions, lemon) and a pale yellow dish called \u003cem>buticha\u003c/em>. “Americans tell me they dream about buticha,\" says Tefferi.\"People swear there's cream in it, but it's actually vegan and really seems to resonate with the America palate.\" I try the buticha and Tefferi is absolutely right. It's a creamy cloud of chickpea flour, olive oil, garlic and onions and a hint of jalapeno, the texture of soft-cooked scrambled eggs. Sweets include traditional dates and baklava-like pastries with pistachios or lavender. As a final touch, glasses of glowing-orange honey wine are handed out.\u003c/p>\n\u003cp>Ethiopian food is traditionally \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">eaten by hand\u003c/a>, served with rolls of injera (a crepe-like bread with which to pick up the meats and vegetables). Although forks are also provided for novice diners, Chef Samuelsson eats his doro wot appropriately by hand, making small bites in ripped off bits of injera.\u003c/p>\n\u003cp>To complete the hospitality, Ethiopian music fills the room and the women demonstrate a style of dancing where they shake their shoulders with the music. “I’ve been in Sweden too long,” quips Samuelsson, trying to keep up.\u003c/p>\n\u003cp>As things begin to wrap up, I look at my watch and see that it's only 11am, even though the event was billed to last until noon. Somehow the coffee ceremony seems to have sped by. So I ask Hiwot Tadesse, the woman who roasted the beans on the platorm, to explain a little more about how the ritual works in her native Ethiopia. \"Is this something that happens only after dinner?\" I ask. \u003c/p>\n\u003cp>She smiles and shakes her head. “Coffee happens two or three times a day, morning, noon and night. People leave their doors open and when someone starts to make coffee, the aroma circulates, effectively acting like an invitation for neighbors to drop over,” she explains. Ironically -- given our speeded up version -- the point of the Ethiopian coffee roasting ceremony is to slow down and take time to chat with friends and family about everything from politics to gossip. The entire ritual, I learn, may take a couple of hours from lighting incense, washing and drying the green coffee beans, roasting them in a special pan, passing them around to enjoy the aroma, grinding them, boiling them with water, then checking the brew by pouring out the liquid and pouring it back for more brewing. The full ceremony consists of serving three rounds of coffee, which each have a distinct name. The third cup is called \u003cem>baraka\u003c/em>, which means blessing. Traditionally in Ethiopia, it is only women who make the coffee and part of the ritual is to praise their coffee making ability. Women in Ethiopian households invite family and neighbors for coffee, calling out “\u003cem>Buna Derswal\u003c/em>!” (The Coffee is ready).\u003c/p>\n\u003cp>So the next time I dash in to grab a quick latte, I hope the sweet memories of this measured Ethiopian Coffee ritual will give me pause.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-platform.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-platform.jpg\" alt=\"coffee platform\" title=\"coffee platform\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46832\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "A traditional Ethiopian coffee ceremony was presented for SF Chefs by Chef Marcus Samuelsson and Fetlework Tefferi of Oakland's Cafe Colucci. The bean roasting demo was followed by a brunch of Ethiopian specialties.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\" alt=\"Hiwot Tadesse makes coffee\" title=\"Hiwot Tadesse makes coffee\" width=\"500\" height=\"535\" class=\"alignnone size-full wp-image-46715\">\u003c/a>\u003cbr>\n\u003cem>Hiwot Tadesse makes coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>It's 10am and I'm part of a crowd in the middle of one of the Financial District’s temples to the caffeine-fueled lifestyle. But instead of jittery office workers gulping their lattes, I see an incongruous cultural scene for a downtown java joint. Flanking the gleaming espresso bar, a raised platform is strewn with long grasses and bright yellow flowers, set with baskets, carved wooden boxes and trays of tiny white cups. Just like the mothers and grandmothers of many generations have done before her, a lovely Ethiopian woman in an embroidered dress stirs a pan of coffee beans over a blue flame, while aromatic curls of incense waft across the room.\u003c/p>\n\u003cp>On the last day of the \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs Festival\u003c/a>, 30 attendees (and almost as many photographers) squeeze into \u003ca href=\"http://www.yelp.com/biz/espressamente-iily-san-francisco\">Espressamente Illy \u003c/a>to enjoy a rarely seen ritual that is still practiced in most Ethiopian households, the traditional Ethiopian Coffee Ceremony, hosted by Chef Marcus Samuelsson. \u003c/p>\n\u003cp>Just a few weeks ago, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/18/just-say-yes-to-marcus-samuelsson%E2%80%99s-memoir-yes-chef/\">Samuelsson was in town\u003c/a> promoting his new autobiography, \u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">Yes Chef\u003c/a>, and now he returns in one of his \u003ca href=\"http://www.nytimes.com/2012/08/05/business/marcus-samuelsson-both-a-chef-and-a-brand.html?_r=1&hpw\">many other roles\u003c/a>, as an ambassador for Illy’s new line of single origin coffees, including one from Ethiopia. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\" alt=\"marcus and fetlework\" title=\"marcus and fetlework\" width=\"560\" height=\"450\" class=\"alignnone size-full wp-image-46717\">\u003c/a>\u003cbr>\n\u003cem>Fetlework Tefferi and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ethiopian-born Samuelsson, who grew up in a loving adoptive family in Sweden after becoming an orphan at an early age, returned to Ethiopia only twelve years ago. He is an enthusiastic supporter of authentic ethnic culture for its “tradition, value and meaning.” Samuelsson adds, \u003c/p>\n\u003cblockquote>\u003cp>\"The way to understand a culture is to know what they eat and drink. I didn’t know very much about the Ethiopian coffee ritual when I visited Ethiopia, but now I want to introduce a friend who knows everything.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\" alt=\"coffee Collage\" title=\"coffee Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46716\">\u003c/a>\u003cbr>\n\u003cem>Roasting, grinding and brewing coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>So Fetlework Tefferi of Oakland’s award-winning \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a> takes a bowl with lighted incense and gently waves it among the gathered visitors while a group of women from the East Bay Ethiopian community who work with Tefferi begin to roast the green coffee beans. Two ways of roasting the beans are demonstrated: stirring them on a flat bottomed pan or shaking them in a shallow pan until they sweat and turn a shiny dark brown, being careful not to let them burn. The hot roasted beans are poured onto a flat basket to cool and then passed around so the crowd can appreciate their deep, rich aroma. The next step in the ritual, as narrated by Tefferi, is grinding the cooled beans by hand with a wooden mortar and pestle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\" alt=\"jebena\" title=\"jebena\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46718\">\u003c/a>\u003cbr>\n\u003cem>Traditional Ethiopian clay jebena coffee pot\u003c/em>\u003c/p>\n\u003cp>The ground coffee is then boiled with water in a special long–necked, handmade, black clay pot, called a \u003cem>jebena\u003c/em>, which Samuelsson remembers seeing sold by artisans in markets on his trips to Ethiopia. When the brew is judged to be ready (which may necessitate some back and forth decanting from the jebena into another vessel), the finished coffee is poured from the jebena held high above a tray of cups, which are then passed around the crowd. Samuelsson advises that this coffee is best drunk black, the better to notice the hints of lavender, citrus and blueberry. As one who usually takes my mug with plenty of milk and sugar, I am delightfully surprised at the smooth, velvety brew. Tefferi adds that in Ethiopia some people may add salt or spiced butter to their coffee. Snacks, such as roasted barley, peanuts, or popcorn are typically eaten with the coffee and a basket of barley and seeds is also passed around the room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/food-collage/\" rel=\"attachment wp-att-46719\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/food-Collage.jpg\" alt=\"food Collage\" title=\"food Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46719\">\u003c/a>\u003cbr>\n\u003cem>Rolls of injera, doro wot with eggs, buffet of azifa and buticha, baklava\u003c/em> \u003c/p>\n\u003cp>After our coffee and roasted barley, Tefferi introduces us to the waiting Ethiopian brunch specialties from her Oakland restaurant and its sister spice store \u003ca href=\"https://brundo.com/\">Brundo\u003c/a> that line the buffet: \u003cem>inkulal\u003c/em> \u003cem>firfir\u003c/em> (scrambled eggs with jalapenos and clarified butter), \u003cem>doro wot fitfit\u003c/em>, chicken simmered in such a fiery berbere sauce that she cautions diners to be careful, homemade cheese, \u003cem>azifa\u003c/em> (lavender hued soft cooked lentils with garlic, onions, lemon) and a pale yellow dish called \u003cem>buticha\u003c/em>. “Americans tell me they dream about buticha,\" says Tefferi.\"People swear there's cream in it, but it's actually vegan and really seems to resonate with the America palate.\" I try the buticha and Tefferi is absolutely right. It's a creamy cloud of chickpea flour, olive oil, garlic and onions and a hint of jalapeno, the texture of soft-cooked scrambled eggs. Sweets include traditional dates and baklava-like pastries with pistachios or lavender. As a final touch, glasses of glowing-orange honey wine are handed out.\u003c/p>\n\u003cp>Ethiopian food is traditionally \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">eaten by hand\u003c/a>, served with rolls of injera (a crepe-like bread with which to pick up the meats and vegetables). Although forks are also provided for novice diners, Chef Samuelsson eats his doro wot appropriately by hand, making small bites in ripped off bits of injera.\u003c/p>\n\u003cp>To complete the hospitality, Ethiopian music fills the room and the women demonstrate a style of dancing where they shake their shoulders with the music. “I’ve been in Sweden too long,” quips Samuelsson, trying to keep up.\u003c/p>\n\u003cp>As things begin to wrap up, I look at my watch and see that it's only 11am, even though the event was billed to last until noon. Somehow the coffee ceremony seems to have sped by. So I ask Hiwot Tadesse, the woman who roasted the beans on the platorm, to explain a little more about how the ritual works in her native Ethiopia. \"Is this something that happens only after dinner?\" I ask. \u003c/p>\n\u003cp>She smiles and shakes her head. “Coffee happens two or three times a day, morning, noon and night. People leave their doors open and when someone starts to make coffee, the aroma circulates, effectively acting like an invitation for neighbors to drop over,” she explains. Ironically -- given our speeded up version -- the point of the Ethiopian coffee roasting ceremony is to slow down and take time to chat with friends and family about everything from politics to gossip. The entire ritual, I learn, may take a couple of hours from lighting incense, washing and drying the green coffee beans, roasting them in a special pan, passing them around to enjoy the aroma, grinding them, boiling them with water, then checking the brew by pouring out the liquid and pouring it back for more brewing. The full ceremony consists of serving three rounds of coffee, which each have a distinct name. The third cup is called \u003cem>baraka\u003c/em>, which means blessing. Traditionally in Ethiopia, it is only women who make the coffee and part of the ritual is to praise their coffee making ability. Women in Ethiopian households invite family and neighbors for coffee, calling out “\u003cem>Buna Derswal\u003c/em>!” (The Coffee is ready).\u003c/p>\n\u003cp>So the next time I dash in to grab a quick latte, I hope the sweet memories of this measured Ethiopian Coffee ritual will give me pause.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food Porn from the Tasting Tent at SF Chefs 2012",
"title": "Food Porn from the Tasting Tent at SF Chefs 2012",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1461.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1461.jpg\" alt=\"SF Chefs: Saturday Grand Tasting\" title=\"SF Chefs: Saturday Grand Tasting\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46755\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs: Saturday Grand Tasting\u003c/em>\u003c/p>\n\u003cp>Union Square transformed into an eating extravaganza this past weekend at \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> as over 200 of the city’s finest chefs, winemakers, brewers, and mixologists strutted their stuff.\u003c/p>\n\u003cp>Do you ever feel overwhelmed by the number of restaurants to try in this culinary powerhouse of a city? At \u003cstrong>SF Chefs\u003c/strong> we got the chance to try bites from places we’ve had our eyes on. Here are highlights from the Saturday Afternoon Grand Tasting:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-141.jpg\" alt=\"SF Chefs: Peaches and Burrata from AQ\" title=\"SF Chefs: Peaches and Burrata from AQ\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46748\">\u003c/a>\u003cbr>\n\u003cem>Peaches and Burrata from AQ\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://aq-sf.com/\">AQ Restaurant & Bar\u003c/a> had one of my favorite dishes of the day with their \u003cstrong>Peaches and Burrata\u003c/strong> served over \u003cstrong>almond butter\u003c/strong> and \u003cstrong>smoked ham\u003c/strong>. The peaches were at the height of summer ripeness, lush and juicy, accented with \u003cstrong>sweet woodruff\u003c/strong>, a leafy green whose oil has a vanilla-fig flavor. I’ve been wanting to try AQ for some time now and this just sealed the deal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-581.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-581.jpg\" alt=\"SF Chefs: Ricotta and Egg Yolk Raviolo from Per Diem\" title=\"SF Chefs: Ricotta and Egg Yolk Raviolo from Per Diem\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46750\">\u003c/a>\u003cbr>\n\u003cem>Ricotta and Egg Yolk Raviolo from Per Diem\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef Adam Hinojosa\u003c/strong> from \u003ca href=\"http://perdiemsf.com/\">Per Diem\u003c/a> wowed us with his \u003cstrong>Ricotta and Egg Yolk Ravioli\u003c/strong> dusted with \u003cstrong>prosciutto powder\u003c/strong>, and served in a lemony \u003cstrong>pork jus\u003c/strong> over a bit of \u003cstrong>heirloom tomato jam\u003c/strong>. The pasta dough was a bit undercooked, but props to Per Diem for going all out on this…not an easy feat especially when catering for a crowd this size. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-461.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-461.jpg\" alt=\"SF Chefs: Kara’s Cupcakes, Chocolate and Caramel\" title=\"SF Chefs: Kara’s Cupcakes, Chocolate and Caramel\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46749\">\u003c/a>\u003cbr>\n\u003cem>Kara’s Cupcakes, Chocolate and Caramel\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.karascupcakes.com/\">Kara’s Cupcakes\u003c/a> is always a crowd-pleaser, and this was no exception. On Saturday, Kara’s offered up mini sweet treats of rich \u003cstrong>Chocolate Cupcakes with Caramel Filling and Chocolate Ganache Frosting\u003c/strong> and \u003cstrong>Sweet Vanilla Bean Cupcakes with Madagascar Bourbon Vanilla Frosting\u003c/strong>. They’re little so you can have two…or three. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1811.jpg\" alt=\"SF Chefs: Pork Belly from The Ahwahnee\" title=\"SF Chefs: Pork Belly from The Ahwahnee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46756\">\u003c/a>\u003cbr>\n\u003cem>Pork Belly from The Ahwahnee\u003c/em>\u003c/p>\n\u003cp>Fatty pork is a requisite for any tasting event, and \u003ca href=\"http://www.yosemitepark.com/ahwahnee-dining-room.aspx\">The Ahwahnee\u003c/a> did not disappoint with its crispy \u003cstrong>Pork Belly\u003c/strong> over pepper sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-881.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-881.jpg\" alt=\"SF Chefs: Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\" title=\"SF Chefs: Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46751\">\u003c/a>\u003cbr>\n\u003cem>Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafedesamissf.com/\">Café Des Amis\u003c/a> had one of the most creative offerings, serving up \u003cstrong>Petits Farcis a la Provencal\u003c/strong>, rounds of roasted zucchini stuffed with smoked eggplant and veal ragout, and topped with cherry tomato and anchovy. The bite was meaty and savory, light and fresh at the same time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1011.jpg\" alt=\"SF Chefs: Cured Sardines over Potato Puree from Perbacco\" title=\"SF Chefs: Cured Sardines over Potato Puree from Perbacco\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46753\">\u003c/a>\u003cbr>\n\u003cem>Cured Sardines over Potato Puree from Perbacco\u003c/em>\u003c/p>\n\u003cp>I’m a sucker for sardines, and \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>’s \u003cstrong>Chef Staffan Tarje\u003c/strong> must know it. His \u003cstrong>Cured Local Sardines over Olive Oil Potato Puree\u003c/strong> was well balanced, with a bit of crunchy radishes and a lively wild fennel salsa verde brightening it all up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1171.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1171.jpg\" alt=\"SF Chefs: Gelato in Brioche from Pizzeria Delfina\" title=\"SF Chefs: Gelato in Brioche from Pizzeria Delfina\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-46754\">\u003c/a>\u003cbr>\n\u003cem>Gelato in Brioche from Pizzeria Delfina\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> brought some cool respite to the hungry masses in the form of \u003cstrong>Gelato in Brioche\u003c/strong> -- ice cream sandwiches, Italian style. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-2121.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-2121.jpg\" alt=\"SF Chefs: Negroni Sbagliato from Campari\" title=\"SF Chefs: Negroni Sbagliato from Campari\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46757\">\u003c/a>\u003cbr>\n\u003cem>Negroni Sbagliato from Campari\u003c/em>\u003c/p>\n\u003cp>And let’s not forget about the cocktails. \u003ca href=\"http://www.campari.com/\">Campari\u003c/a> made a “mistake” really work with its \u003cstrong>Negroni Sbagliato\u003c/strong>: Campari, Vermouth, and Prosecco (instead of the usual gin).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-971.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-971.jpg\" alt=\"Chefs Dominique Crenn and Marcus Samuelsson\" title=\"Chefs Dominique Crenn and Marcus Samuelsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46752\">\u003c/a>\u003cbr>\n\u003cem>Chefs Dominique Crenn and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>Not only does SF Chefs satisfy your appetite, it gives you the opportunity to meet the talented folks behind the food. It’s rare to have so many of the city’s best chefs all under one roof, and it was great to see them mingling, signing books, and up on the demo stage. As we’ve said before, it often seems as if the celebs in this town are the ones wielding knives. SF Chefs brings our city’s A-List front and center, and accessible to their adorning fans.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-1-125x125.jpg\" alt=\"Chef Hubert Keller (Fleur de Lys)\" title=\"Chef Hubert Keller (Fleur de Lys)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-2-125x125.jpg\" alt=\"Roasted Coconut, Ginger, Onions, Spinach Leaf (Lemongrass Thai Cuisine)\" title=\"Roasted Coconut, Ginger, Onions, Spinach Leaf (Lemongrass Thai Cuisine)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-3-125x125.jpg\" alt=\"Summer Melon Soup, Habanero Gazpacho, Crème Fraiche (Mayfield Bakery & Café)\" title=\"Summer Melon Soup, Habanero Gazpacho, Crème Fraiche (Mayfield Bakery & Café)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46739\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-4-125x125.jpg\" alt=\"Bloody Mary Infused Early Girl Tomato (Spruce)\" title=\"Bloody Mary Infused Early Girl Tomato (Spruce)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46740\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-5-125x125.jpg\" alt=\"Chef Mark Sullivan (Spruce)\" title=\"Chef Mark Sullivan (Spruce)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46741\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-6-125x125.jpg\" alt=\"Crab BLT (Nettie’s Crab Shack)\" title=\"Crab BLT (Nettie’s Crab Shack)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46742\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-7-125x125.jpg\" alt=\"Coconut Ceviche (E&O Asian Kitchen)\" title=\"Coconut Ceviche (E&O Asian Kitchen)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46743\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-8-125x125.jpg\" alt=\"King Salmon, Gravenstein Apple, Housemade Lardo, Watermelon Radish (Poggio)\" title=\"King Salmon, Gravenstein Apple, Housemade Lardo, Watermelon Radish (Poggio)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46744\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-10-125x125.jpg\" alt=\"Liquid Nitrogen Dacquiris\" title=\"Liquid Nitrogen Dacquiris\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-11-125x125.jpg\" alt=\"Spinach Crepe, Corn Custard, Chanterelle Mushrooms, Toasted Quinoa (Sutro's at the Cliff House)\" title=\"Spinach Crepe, Corn Custard, Chanterelle Mushrooms, Toasted Quinoa (Sutro's at the Cliff House)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46747\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1461.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1461.jpg\" alt=\"SF Chefs: Saturday Grand Tasting\" title=\"SF Chefs: Saturday Grand Tasting\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46755\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs: Saturday Grand Tasting\u003c/em>\u003c/p>\n\u003cp>Union Square transformed into an eating extravaganza this past weekend at \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> as over 200 of the city’s finest chefs, winemakers, brewers, and mixologists strutted their stuff.\u003c/p>\n\u003cp>Do you ever feel overwhelmed by the number of restaurants to try in this culinary powerhouse of a city? At \u003cstrong>SF Chefs\u003c/strong> we got the chance to try bites from places we’ve had our eyes on. Here are highlights from the Saturday Afternoon Grand Tasting:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-141.jpg\" alt=\"SF Chefs: Peaches and Burrata from AQ\" title=\"SF Chefs: Peaches and Burrata from AQ\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46748\">\u003c/a>\u003cbr>\n\u003cem>Peaches and Burrata from AQ\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://aq-sf.com/\">AQ Restaurant & Bar\u003c/a> had one of my favorite dishes of the day with their \u003cstrong>Peaches and Burrata\u003c/strong> served over \u003cstrong>almond butter\u003c/strong> and \u003cstrong>smoked ham\u003c/strong>. The peaches were at the height of summer ripeness, lush and juicy, accented with \u003cstrong>sweet woodruff\u003c/strong>, a leafy green whose oil has a vanilla-fig flavor. I’ve been wanting to try AQ for some time now and this just sealed the deal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-581.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-581.jpg\" alt=\"SF Chefs: Ricotta and Egg Yolk Raviolo from Per Diem\" title=\"SF Chefs: Ricotta and Egg Yolk Raviolo from Per Diem\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46750\">\u003c/a>\u003cbr>\n\u003cem>Ricotta and Egg Yolk Raviolo from Per Diem\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef Adam Hinojosa\u003c/strong> from \u003ca href=\"http://perdiemsf.com/\">Per Diem\u003c/a> wowed us with his \u003cstrong>Ricotta and Egg Yolk Ravioli\u003c/strong> dusted with \u003cstrong>prosciutto powder\u003c/strong>, and served in a lemony \u003cstrong>pork jus\u003c/strong> over a bit of \u003cstrong>heirloom tomato jam\u003c/strong>. The pasta dough was a bit undercooked, but props to Per Diem for going all out on this…not an easy feat especially when catering for a crowd this size. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-461.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-461.jpg\" alt=\"SF Chefs: Kara’s Cupcakes, Chocolate and Caramel\" title=\"SF Chefs: Kara’s Cupcakes, Chocolate and Caramel\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46749\">\u003c/a>\u003cbr>\n\u003cem>Kara’s Cupcakes, Chocolate and Caramel\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.karascupcakes.com/\">Kara’s Cupcakes\u003c/a> is always a crowd-pleaser, and this was no exception. On Saturday, Kara’s offered up mini sweet treats of rich \u003cstrong>Chocolate Cupcakes with Caramel Filling and Chocolate Ganache Frosting\u003c/strong> and \u003cstrong>Sweet Vanilla Bean Cupcakes with Madagascar Bourbon Vanilla Frosting\u003c/strong>. They’re little so you can have two…or three. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1811.jpg\" alt=\"SF Chefs: Pork Belly from The Ahwahnee\" title=\"SF Chefs: Pork Belly from The Ahwahnee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46756\">\u003c/a>\u003cbr>\n\u003cem>Pork Belly from The Ahwahnee\u003c/em>\u003c/p>\n\u003cp>Fatty pork is a requisite for any tasting event, and \u003ca href=\"http://www.yosemitepark.com/ahwahnee-dining-room.aspx\">The Ahwahnee\u003c/a> did not disappoint with its crispy \u003cstrong>Pork Belly\u003c/strong> over pepper sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-881.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-881.jpg\" alt=\"SF Chefs: Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\" title=\"SF Chefs: Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46751\">\u003c/a>\u003cbr>\n\u003cem>Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafedesamissf.com/\">Café Des Amis\u003c/a> had one of the most creative offerings, serving up \u003cstrong>Petits Farcis a la Provencal\u003c/strong>, rounds of roasted zucchini stuffed with smoked eggplant and veal ragout, and topped with cherry tomato and anchovy. The bite was meaty and savory, light and fresh at the same time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1011.jpg\" alt=\"SF Chefs: Cured Sardines over Potato Puree from Perbacco\" title=\"SF Chefs: Cured Sardines over Potato Puree from Perbacco\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46753\">\u003c/a>\u003cbr>\n\u003cem>Cured Sardines over Potato Puree from Perbacco\u003c/em>\u003c/p>\n\u003cp>I’m a sucker for sardines, and \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>’s \u003cstrong>Chef Staffan Tarje\u003c/strong> must know it. His \u003cstrong>Cured Local Sardines over Olive Oil Potato Puree\u003c/strong> was well balanced, with a bit of crunchy radishes and a lively wild fennel salsa verde brightening it all up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1171.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1171.jpg\" alt=\"SF Chefs: Gelato in Brioche from Pizzeria Delfina\" title=\"SF Chefs: Gelato in Brioche from Pizzeria Delfina\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-46754\">\u003c/a>\u003cbr>\n\u003cem>Gelato in Brioche from Pizzeria Delfina\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> brought some cool respite to the hungry masses in the form of \u003cstrong>Gelato in Brioche\u003c/strong> -- ice cream sandwiches, Italian style. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-2121.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-2121.jpg\" alt=\"SF Chefs: Negroni Sbagliato from Campari\" title=\"SF Chefs: Negroni Sbagliato from Campari\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46757\">\u003c/a>\u003cbr>\n\u003cem>Negroni Sbagliato from Campari\u003c/em>\u003c/p>\n\u003cp>And let’s not forget about the cocktails. \u003ca href=\"http://www.campari.com/\">Campari\u003c/a> made a “mistake” really work with its \u003cstrong>Negroni Sbagliato\u003c/strong>: Campari, Vermouth, and Prosecco (instead of the usual gin).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-971.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-971.jpg\" alt=\"Chefs Dominique Crenn and Marcus Samuelsson\" title=\"Chefs Dominique Crenn and Marcus Samuelsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46752\">\u003c/a>\u003cbr>\n\u003cem>Chefs Dominique Crenn and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>Not only does SF Chefs satisfy your appetite, it gives you the opportunity to meet the talented folks behind the food. It’s rare to have so many of the city’s best chefs all under one roof, and it was great to see them mingling, signing books, and up on the demo stage. As we’ve said before, it often seems as if the celebs in this town are the ones wielding knives. SF Chefs brings our city’s A-List front and center, and accessible to their adorning fans.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-1-125x125.jpg\" alt=\"Chef Hubert Keller (Fleur de Lys)\" title=\"Chef Hubert Keller (Fleur de Lys)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-2-125x125.jpg\" alt=\"Roasted Coconut, Ginger, Onions, Spinach Leaf (Lemongrass Thai Cuisine)\" title=\"Roasted Coconut, Ginger, Onions, Spinach Leaf (Lemongrass Thai Cuisine)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-3-125x125.jpg\" alt=\"Summer Melon Soup, Habanero Gazpacho, Crème Fraiche (Mayfield Bakery & Café)\" title=\"Summer Melon Soup, Habanero Gazpacho, Crème Fraiche (Mayfield Bakery & Café)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46739\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-4-125x125.jpg\" alt=\"Bloody Mary Infused Early Girl Tomato (Spruce)\" title=\"Bloody Mary Infused Early Girl Tomato (Spruce)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46740\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-5-125x125.jpg\" alt=\"Chef Mark Sullivan (Spruce)\" title=\"Chef Mark Sullivan (Spruce)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46741\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-6-125x125.jpg\" alt=\"Crab BLT (Nettie’s Crab Shack)\" title=\"Crab BLT (Nettie’s Crab Shack)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46742\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-7-125x125.jpg\" alt=\"Coconut Ceviche (E&O Asian Kitchen)\" title=\"Coconut Ceviche (E&O Asian Kitchen)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46743\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-8-125x125.jpg\" alt=\"King Salmon, Gravenstein Apple, Housemade Lardo, Watermelon Radish (Poggio)\" title=\"King Salmon, Gravenstein Apple, Housemade Lardo, Watermelon Radish (Poggio)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46744\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-10-125x125.jpg\" alt=\"Liquid Nitrogen Dacquiris\" title=\"Liquid Nitrogen Dacquiris\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-11-125x125.jpg\" alt=\"Spinach Crepe, Corn Custard, Chanterelle Mushrooms, Toasted Quinoa (Sutro's at the Cliff House)\" title=\"Spinach Crepe, Corn Custard, Chanterelle Mushrooms, Toasted Quinoa (Sutro's at the Cliff House)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46747\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "6 Affordable Wines You Should Buy Today, from Wine Riot",
"title": "6 Affordable Wines You Should Buy Today, from Wine Riot",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5013.jpg\" alt=\"Wine tasting at Wine Riot\" title=\"Wine tasting at Wine Riot\" width=\"560\" class=\"alignnone size-full wp-image-46692\">\u003c/a>\u003c/p>\n\u003cp>Here in San Francisco, one thing's for sure, there's never a shortage on wine tasting events. Especially during the city's warmer months (we have those?). You can literally taste every type of wine there is out there. It could be by region, such as \u003ca href=\"http://www.vinorossosf.com/\">the Italian tastings at VinoRosso\u003c/a>, or even by varietal, like with the ZAP Festival (\u003ca href=\"http://zinfandel.org/default.asp?n1=26&n2=908\">Zinfandel Advocate and Producers\u003c/a>) that happens over at Fort Mason.\u003c/p>\n\u003cp>While the wines are all very different, the experience at these events is pretty much standard. It's a sea of popped collars, sport jackets and cougars just stumbling from one pouring to another with very little regard for what they are drinking. It's more about how much they are drinking. And there's always some cheese table which looks better than it actually is (Cowgirl Creamery anyone?) and, of course, buckets and buckets of mini-baguettes. \u003c/p>\n\u003cp>That is of course, unless the event is \u003ca href=\"http://secondglass.com/wineriot/\">Wine Riot\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5007.jpg\" alt=\"Lite Brite Ticket Booth\" title=\"Lite Brite Ticket Booth\" width=\"560\" class=\"alignnone size-full wp-image-46691\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is wine tasting for the hipster crowd. Bread and cheese has been replaced with...more bread and cheese, but in the shape of pizza. Though, unlike the free offerings at other events, it's $4 a pop for a slice. There's a photo booth and accompanying costumes from what I can only imagine is the Bay to Breakers lost and found. Oh, and there are a ton of temporary tattoo choices also. So even if you don't enter looking like a hipster, you can leave feeling like one. \u003c/p>\n\u003cp>Honestly, I half expected there to be a table pouring PBR!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5064.jpg\" alt=\"Crowd at Wine Riot\" title=\"Crowd at Wine Riot\" width=\"560\" class=\"alignnone size-full wp-image-46695\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>But what were the wines like?\u003c/strong>\u003c/p>\n\u003cp>Honestly, as a whole, a bit under the mark. That's not to say there weren't some gems. I walked away with a list of wines I plan to stock up on, drink a lot of and even share with friends. But if you fancy yourself a connoisseur, this is not the event for you. However, if you like decent wine, good people, a fun time without the attitude, please go next year. \u003c/p>\n\u003cul>\n\u003cstrong>So, what are my picks?\u003c/strong>\n\u003cli>\u003ca href=\"http://www.wine.com/V6/Chateau-Les-Trois-Croix-Fronsac-2008/wine/109645/detail.aspx\">2008 Chateau Les Trois Croix Bordeaux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.hahnfamilywines.com/wineInfoTemplate.asp?BrandID=2&WinesID=333\">2010 Hahn Winery GSM Blend\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://store.hugebearwines.com/index.cfm?method=products.productDrilldown&productID=592d67c8-ee47-4ba5-7978-31dae0edb80e\">2010 Huge Bear Chardonnay\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://southernstarz.com/Detail.CFM?sku=9826\">2010 Edgebaston Berry Box Red Blend\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.peachycanyon.com/trade/\">2010 Peachy Canyon Westside Zinfandel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.ontanon.es/english/teon-roble\">2010 Ontanon Teon Roble\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>I really enjoyed the Chateau Les Trois Croix. It was bold yet well balanced enough that you didn't really notice. And I am not the biggest Bordeaux fan, so that is saying something. I would say I am Chardonnay-curious. I rarely liked it oaked but Huge Bear pulled it off. For the past three years, anytime I want a Zin, I turn to Peachy Canyon and that was true again at this event. This particular one is very well balanced and just fruit forward enough to be called a Zin. Hahn Family Wines has not only one of the best tasting rooms in California and if you happen to visit, buy a bottle of their GSM Blend and enjoy it on the deck. The wine has some nice berry notes with a little bit of spiciness to pull it all together. You'll also find notes of vanilla and clove. The Berry Box blend is just like the name states. A swirling mix of dark fruits and cassis, this is the wine for dinner. It's hearty and a bit juicy. The Teon Roble is similar, definitely fleshy but extremely well balanced. Also good with a hearty meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5047.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5047.jpg\" alt=\"Carnival Fun at Wine Riot\" title=\"Carnival Fun at Wine Riot\" width=\"560\" class=\"alignnone size-full wp-image-46694\">\u003c/a>\u003c/p>\n\u003cp>I think what Wine Riot really brings to the wine tasting circuit is accessibility. Oh, and tattoos. I am still sporting my tipsy mermaid tattoo! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I feel so hip!\u003c/p>\n\n",
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"excerpt": "Want some tasty and affordable wines for your next meal, event or drunken binge. Here are 6 affordable ones from the Wine Riot event. Wine Riot is the hipster version of wine tasting. Bread and cheese has been replaced with...more bread and cheese, but in the shape of pizza. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5013.jpg\" alt=\"Wine tasting at Wine Riot\" title=\"Wine tasting at Wine Riot\" width=\"560\" class=\"alignnone size-full wp-image-46692\">\u003c/a>\u003c/p>\n\u003cp>Here in San Francisco, one thing's for sure, there's never a shortage on wine tasting events. Especially during the city's warmer months (we have those?). You can literally taste every type of wine there is out there. It could be by region, such as \u003ca href=\"http://www.vinorossosf.com/\">the Italian tastings at VinoRosso\u003c/a>, or even by varietal, like with the ZAP Festival (\u003ca href=\"http://zinfandel.org/default.asp?n1=26&n2=908\">Zinfandel Advocate and Producers\u003c/a>) that happens over at Fort Mason.\u003c/p>\n\u003cp>While the wines are all very different, the experience at these events is pretty much standard. It's a sea of popped collars, sport jackets and cougars just stumbling from one pouring to another with very little regard for what they are drinking. It's more about how much they are drinking. And there's always some cheese table which looks better than it actually is (Cowgirl Creamery anyone?) and, of course, buckets and buckets of mini-baguettes. \u003c/p>\n\u003cp>That is of course, unless the event is \u003ca href=\"http://secondglass.com/wineriot/\">Wine Riot\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5007.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5007.jpg\" alt=\"Lite Brite Ticket Booth\" title=\"Lite Brite Ticket Booth\" width=\"560\" class=\"alignnone size-full wp-image-46691\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is wine tasting for the hipster crowd. Bread and cheese has been replaced with...more bread and cheese, but in the shape of pizza. Though, unlike the free offerings at other events, it's $4 a pop for a slice. There's a photo booth and accompanying costumes from what I can only imagine is the Bay to Breakers lost and found. Oh, and there are a ton of temporary tattoo choices also. So even if you don't enter looking like a hipster, you can leave feeling like one. \u003c/p>\n\u003cp>Honestly, I half expected there to be a table pouring PBR!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5064.jpg\" alt=\"Crowd at Wine Riot\" title=\"Crowd at Wine Riot\" width=\"560\" class=\"alignnone size-full wp-image-46695\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>But what were the wines like?\u003c/strong>\u003c/p>\n\u003cp>Honestly, as a whole, a bit under the mark. That's not to say there weren't some gems. I walked away with a list of wines I plan to stock up on, drink a lot of and even share with friends. But if you fancy yourself a connoisseur, this is not the event for you. However, if you like decent wine, good people, a fun time without the attitude, please go next year. \u003c/p>\n\u003cul>\n\u003cstrong>So, what are my picks?\u003c/strong>\n\u003cli>\u003ca href=\"http://www.wine.com/V6/Chateau-Les-Trois-Croix-Fronsac-2008/wine/109645/detail.aspx\">2008 Chateau Les Trois Croix Bordeaux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.hahnfamilywines.com/wineInfoTemplate.asp?BrandID=2&WinesID=333\">2010 Hahn Winery GSM Blend\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://store.hugebearwines.com/index.cfm?method=products.productDrilldown&productID=592d67c8-ee47-4ba5-7978-31dae0edb80e\">2010 Huge Bear Chardonnay\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://southernstarz.com/Detail.CFM?sku=9826\">2010 Edgebaston Berry Box Red Blend\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.peachycanyon.com/trade/\">2010 Peachy Canyon Westside Zinfandel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.ontanon.es/english/teon-roble\">2010 Ontanon Teon Roble\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>I really enjoyed the Chateau Les Trois Croix. It was bold yet well balanced enough that you didn't really notice. And I am not the biggest Bordeaux fan, so that is saying something. I would say I am Chardonnay-curious. I rarely liked it oaked but Huge Bear pulled it off. For the past three years, anytime I want a Zin, I turn to Peachy Canyon and that was true again at this event. This particular one is very well balanced and just fruit forward enough to be called a Zin. Hahn Family Wines has not only one of the best tasting rooms in California and if you happen to visit, buy a bottle of their GSM Blend and enjoy it on the deck. The wine has some nice berry notes with a little bit of spiciness to pull it all together. You'll also find notes of vanilla and clove. The Berry Box blend is just like the name states. A swirling mix of dark fruits and cassis, this is the wine for dinner. It's hearty and a bit juicy. The Teon Roble is similar, definitely fleshy but extremely well balanced. Also good with a hearty meal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5047.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5047.jpg\" alt=\"Carnival Fun at Wine Riot\" title=\"Carnival Fun at Wine Riot\" width=\"560\" class=\"alignnone size-full wp-image-46694\">\u003c/a>\u003c/p>\n\u003cp>I think what Wine Riot really brings to the wine tasting circuit is accessibility. Oh, and tattoos. I am still sporting my tipsy mermaid tattoo! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I feel so hip!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_46636\" class=\"wp-caption alignleft\" style=\"max-width: 233px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Michael-Bauer-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Michael-Bauer-final1.jpg\" alt=\"Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\" title=\"Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\" width=\"233\" height=\"350\" class=\"size-full wp-image-46636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco Chronicle restaurant critic \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/michael-bauer/\">Michael Bauer\u003c/a> has been writing about food in the Bay Area for 25 years-- a feat worth noting considering the ever morphing state of journalism. He also manages the biggest newspaper \u003ca href=\"http://www.sfgate.com/food/\">food and wine\u003c/a> staff in the country and his “Tower of Bauer” includes an (often thriving, sometimes experimental) rooftop garden, recipe test kitchen, photo studio, beehives, and a wine cellar with 10,000 bottles. When I was a food department intern in 2002, I saw that Bauer received and ultimately declined scores of invitations to appear at events or, say, be the commencement speaker at the California Culinary Academy graduation ceremony. The organizers of SF Chefs have sweet talked Bauer into appearing behind a screen for what is billed as an \u003ca href=\"http://sfchefsfoodwine.com/events/08/4/inside-scoop-michael-bauer/\">“intimate interview”\u003c/a> with restaurateur \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> tomorrow at the Westin St Francis. As of Friday afternoon, tickets were still available. Bay Area Bites caught up with \u003ca href=\"https://twitter.com/michaelbauer1\">Bauer\u003c/a> via phone interview and his comments have been edited for clarity and length.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>What’s the state of Bay Area food? What's trendy -- both good and bad?\u003c/strong>\u003cbr>\nAs far as what’s happening here it’s going really strong. Two years ago was the best year in my 25 years here. It slowed down a little bit and now it’s really good. I’m finding interesting things around the bay and in San Francisco.\u003c/p>\n\u003cp>The biggest trend is the further casualization of décor & service which can be both good & bad. I’m also seeing the implementation of tasting menus: like \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Saison\u003c/a>, where you get this high-style fixed menu in a barn. Then we have \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> and \u003ca href=\"http://sfdixie.com/\">Dixie\u003c/a>. Every chef now wants to do a tasting menu. Which is interesting because I thought the tasting menu was dead in the water five years ago. I think they’ve found ways to make it go quicker because diners don't want to be at the table beyond two and a half hours and chefs want to show off their skills. Also, diners like that guidance.\u003c/p>\n\u003cp>\u003cstrong>What’s the state of restaurant reviewing after you’ve spent 25 yrs doing it? Is there anything you wish you knew then that you know now?\u003c/strong>\u003cbr>\nNo because when you’re in the middle of it, it’s just an ongoing process. It’s hard to look back. Obviously the biggest change has been the internet. But that’s changed everyone’s lives. It’s too soon to see how things will shake out and what the role of traditional media will be.\u003c/p>\n\u003cp>\u003cstrong>You were close with \u003ca href=\"http://www.sfgate.com/food/article/Marion-Cunningham-food-champion-to-many-3705925.php\">Marion Cunningham\u003c/a>. Can you share any thoughts on her recent passing?\u003c/strong>\u003cbr>\nIt was a long slow decline for her and it’s very sad that someone that vital ended up in the situation that she was in. It’s weird that if you talk to a young chef, they have no idea who she is. I was talking to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/28/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark/\">Gayle Pirie\u003c/a> over this and Marion’s not been out of circulation even five years. The world is moving so fast that history is getting lost so quickly. What she has to offer and what Julia Child has to offer is starting to get lost. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Is there a culinary elder now that Marion has passed away?\u003c/strong>\u003cbr>\nShe’s different but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/09/sf-chefs-2011-women-pioneer-chefs/\">Cecilia Chiang\u003c/a> is still very active. \u003c/p>\n\u003cp>\u003cstrong>What is it like doing a public Q&A event? Yes, you’ll be behind a screen, but how are you preparing for SF Chefs?\u003c/strong>\u003cbr>\nFrankly I don't even think about it. There’s nothing to be afraid of. I don’t know what Drew will ask. I told him to ask whatever he wants. That's what it's kind of like when you live your life in public. I am hopefully anonymous. I can’t think that anything would surprise me. I think the internet has been a good skin thickener. \u003c/p>\n\u003cp>\u003cstrong>By \"skin thickener\" do you mean comments that people leave on your SF Gate posts?\u003c/strong>\u003cbr>\nYes. I think that generally -- I’m not just talking about where I’m concerned. There seems to be a real lack of civility. I did this dinner with Nancy Pelosi and the comments online were just horrible. And I had a similar experience when I did a dinner with Mourad Lahlou. I think people go on with the worst comments and it doesn't matter who it is. I’m not saying “poor me.” I’m just saying in general it just happens. If I had my way, you’d have to actually sign in to comment on any site, not just our site. It’s okay to be spirited and disagree but you should at least put your name to it. Then at least people have the passion. You may still disagree and you can explain it. These comments come out of left field you don’t know who they are and how to deal with it, and what the background is. \u003c/p>\n\u003cp>\u003cstrong>What about comments on sites like Open Table & Yelp?\u003c/strong>\u003cbr>\nIf you look at comments on Yelp, at least three-fourths of the comments, the people weren’t treated well and they let that color their experience about everything else. This is where I think a restaurant critic is someone who does this differently. I’ve had bad experiences in restaurants but I don’t let that affect how I feel about the food. If you do a good job, you separate the different elements as a critic. If I have a really creepy waiter that does not reflect on the tomato salad I have. That’s the discipline that we have that a consumer does not have. \u003c/p>\n\u003cp>\u003cstrong>How has social media changed the landscape of food culture and reviewing?\u003c/strong>\u003cbr>\nI don’t think it’s completely changed what I do and what other critics employed by publications do. It’s probably the same. It’s probably less now about discovery for readers. People used to tune in to find out what’s new. Hopefully you’ve built up respect and people want to read you and see what your opinion is. As we get more information, people will see and want it filtered. \u003c/p>\n\u003cp>\u003cstrong>Where do you shop for food and do you cook at home?\u003c/strong>\u003cbr>\nI don’t cook much because I’m out every night. I’m often out on weekends during the day. I do quick lunches that I’ll cook. It could be Whole Foods, Trader Joe’s or Safeway, where I’m picking up food for lunch.\u003c/p>\n\u003cp>\u003cstrong>What do you do to stay healthy?\u003c/strong>\u003cbr>\nEating in restaurants. That’s the healthiest thing you can do, at least the caliber I eat at. I’ve never understood people going on about the rich food at restaurants. To me it’s all about pacing yourself and moderation. I’ve existed on a restaurant diet for 25 yrs and maintained the same weight the whole time. I may go up or down one or two but if that happens, I watch it. I weigh in every day or every other day and go to the health club Monday through Friday. \u003c/p>\n\u003cp>\u003cstrong>That shows discipline. You’re at work early each day, right?\u003c/strong>\u003cbr>\nI’m usually at the Chronicle by 5:30am every morning. \u003c/p>\n\u003cp>\u003cstrong>How did you and \u003ca href=\"https://twitter.com/curiousmikie\">Michael Murphy\u003c/a> meet?\u003c/strong>\u003cbr>\nWe met at the \u003ca href=\"http://www.academyoffriends.org/\">Academy of Friends\u003c/a> and have been together for more than 20 years. \u003c/p>\n\u003cp>\u003cstrong>Have you experienced homophobia as a writer and critic in the food world? What’s your perspective on the gay community, Chick-Fil-A and politics?\u003c/strong>\u003c/p>\n\u003cp>I’m sure when you go with a few men for dinner there may be something that happens…. But not here. It’s not like the Midwest.\u003c/p>\n\u003cp>I don’t agree with the Chick-Fil-A protest on either side but I think people should make up their mind. It’s fine to make people aware of that but it’s an individual decision on whether or not to patronize them. I guess I’ve never really thought about the gay aspects. You just do your job. So the whole sexuality issue has nothing to do with that. It’s kind of a non-issue. \u003c/p>\n\u003cp>On the whole thing of discrimination: a lot of people think that they’re discriminated against because (for instance) it’s a table of women and waiters may not like that. I’ve had African American and Asian people write me because they think they’re discriminated against. And people get discriminated against because they don't dress as well. You can’t really know. Just cause you get a lousy seat it may not be discrimination. It could be an ignorant host who just doesn’t know better. I can tell you that more times than not, I usually go out to restaurants very early. At the most popular restaurant, I’m there when it’s half empty or half full. The majority of the time I’m led to the worst table or nearly the worst table. It’s not because I dress bad. I think it's the inexperienced host; and if they have poor tables that they want to get rid of. If you protest, which I don’t... I’ve seen a host try to seat four different people at the same table. It’s “Okay, let’s give that table and see if anyone’s gullible enough to take it.” And people are not speaking up. That bad table should be saved for a walk-in. People would be happy because they walked in and they get it. It shouldn’t be for people who made a reservation two to three weeks ago and they get it. That can be the point of discrimination--but actually it’s really not a point of discrimination it's the lack of knowledge of person seating. It’s one of my pet peeves. Apparently it’s never gonna change. I’ve written about it so much. \u003c/p>\n\u003cp>\u003cstrong>How was Sunday's SF Chefs four-star \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/07/27/how-a-charity-dinner-with-nine-4-star-chefs-comes-together/\">dinner\u003c/a> with Thomas Keller, a benefit for the San Francisco-Marin Food Bank? \u003c/strong>\u003cbr>\nIt was amazing and mind boggling to have those chefs (Douglas Keane, David Kinch, Christopher Kostow, Corey Lee, Roland Passot, Daniel Patterson, Michael Tusk and Alice Waters) there cooking, and that their wine directors came. It was an amazing collaboration that showed why it’s great to live in the Bay Area. You may not get that in other parts of the country and have all these chefs helping each other out. Every chef has an ego but you’re also willing to help others. Quince did an amazing job and it was flawless. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://sfchefsfoodwine.com/events/08/4/inside-scoop-michael-bauer/\">SF Chefs: The Inside Scoop with Michael Bauer\u003c/a>\u003cbr>\nSaturday, August 4th at 3:30 p.m.\u003cbr>\nWestin St Francis Hotel\u003cbr>\n335 Powell Street\u003cbr>\nSan Francisco CA 94102\u003cbr>\n\u003ca href=\"http://www.eventbrite.com/event/3428620095/eorg\">Tickets\u003c/a>: $28 to $35\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_46636\" class=\"wp-caption alignleft\" style=\"max-width: 233px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Michael-Bauer-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Michael-Bauer-final1.jpg\" alt=\"Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\" title=\"Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\" width=\"233\" height=\"350\" class=\"size-full wp-image-46636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco Chronicle restaurant critic \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/michael-bauer/\">Michael Bauer\u003c/a> has been writing about food in the Bay Area for 25 years-- a feat worth noting considering the ever morphing state of journalism. He also manages the biggest newspaper \u003ca href=\"http://www.sfgate.com/food/\">food and wine\u003c/a> staff in the country and his “Tower of Bauer” includes an (often thriving, sometimes experimental) rooftop garden, recipe test kitchen, photo studio, beehives, and a wine cellar with 10,000 bottles. When I was a food department intern in 2002, I saw that Bauer received and ultimately declined scores of invitations to appear at events or, say, be the commencement speaker at the California Culinary Academy graduation ceremony. The organizers of SF Chefs have sweet talked Bauer into appearing behind a screen for what is billed as an \u003ca href=\"http://sfchefsfoodwine.com/events/08/4/inside-scoop-michael-bauer/\">“intimate interview”\u003c/a> with restaurateur \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> tomorrow at the Westin St Francis. As of Friday afternoon, tickets were still available. Bay Area Bites caught up with \u003ca href=\"https://twitter.com/michaelbauer1\">Bauer\u003c/a> via phone interview and his comments have been edited for clarity and length.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>What’s the state of Bay Area food? What's trendy -- both good and bad?\u003c/strong>\u003cbr>\nAs far as what’s happening here it’s going really strong. Two years ago was the best year in my 25 years here. It slowed down a little bit and now it’s really good. I’m finding interesting things around the bay and in San Francisco.\u003c/p>\n\u003cp>The biggest trend is the further casualization of décor & service which can be both good & bad. I’m also seeing the implementation of tasting menus: like \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Saison\u003c/a>, where you get this high-style fixed menu in a barn. Then we have \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> and \u003ca href=\"http://sfdixie.com/\">Dixie\u003c/a>. Every chef now wants to do a tasting menu. Which is interesting because I thought the tasting menu was dead in the water five years ago. I think they’ve found ways to make it go quicker because diners don't want to be at the table beyond two and a half hours and chefs want to show off their skills. Also, diners like that guidance.\u003c/p>\n\u003cp>\u003cstrong>What’s the state of restaurant reviewing after you’ve spent 25 yrs doing it? Is there anything you wish you knew then that you know now?\u003c/strong>\u003cbr>\nNo because when you’re in the middle of it, it’s just an ongoing process. It’s hard to look back. Obviously the biggest change has been the internet. But that’s changed everyone’s lives. It’s too soon to see how things will shake out and what the role of traditional media will be.\u003c/p>\n\u003cp>\u003cstrong>You were close with \u003ca href=\"http://www.sfgate.com/food/article/Marion-Cunningham-food-champion-to-many-3705925.php\">Marion Cunningham\u003c/a>. Can you share any thoughts on her recent passing?\u003c/strong>\u003cbr>\nIt was a long slow decline for her and it’s very sad that someone that vital ended up in the situation that she was in. It’s weird that if you talk to a young chef, they have no idea who she is. I was talking to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/28/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark/\">Gayle Pirie\u003c/a> over this and Marion’s not been out of circulation even five years. The world is moving so fast that history is getting lost so quickly. What she has to offer and what Julia Child has to offer is starting to get lost. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Is there a culinary elder now that Marion has passed away?\u003c/strong>\u003cbr>\nShe’s different but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/09/sf-chefs-2011-women-pioneer-chefs/\">Cecilia Chiang\u003c/a> is still very active. \u003c/p>\n\u003cp>\u003cstrong>What is it like doing a public Q&A event? Yes, you’ll be behind a screen, but how are you preparing for SF Chefs?\u003c/strong>\u003cbr>\nFrankly I don't even think about it. There’s nothing to be afraid of. I don’t know what Drew will ask. I told him to ask whatever he wants. That's what it's kind of like when you live your life in public. I am hopefully anonymous. I can’t think that anything would surprise me. I think the internet has been a good skin thickener. \u003c/p>\n\u003cp>\u003cstrong>By \"skin thickener\" do you mean comments that people leave on your SF Gate posts?\u003c/strong>\u003cbr>\nYes. I think that generally -- I’m not just talking about where I’m concerned. There seems to be a real lack of civility. I did this dinner with Nancy Pelosi and the comments online were just horrible. And I had a similar experience when I did a dinner with Mourad Lahlou. I think people go on with the worst comments and it doesn't matter who it is. I’m not saying “poor me.” I’m just saying in general it just happens. If I had my way, you’d have to actually sign in to comment on any site, not just our site. It’s okay to be spirited and disagree but you should at least put your name to it. Then at least people have the passion. You may still disagree and you can explain it. These comments come out of left field you don’t know who they are and how to deal with it, and what the background is. \u003c/p>\n\u003cp>\u003cstrong>What about comments on sites like Open Table & Yelp?\u003c/strong>\u003cbr>\nIf you look at comments on Yelp, at least three-fourths of the comments, the people weren’t treated well and they let that color their experience about everything else. This is where I think a restaurant critic is someone who does this differently. I’ve had bad experiences in restaurants but I don’t let that affect how I feel about the food. If you do a good job, you separate the different elements as a critic. If I have a really creepy waiter that does not reflect on the tomato salad I have. That’s the discipline that we have that a consumer does not have. \u003c/p>\n\u003cp>\u003cstrong>How has social media changed the landscape of food culture and reviewing?\u003c/strong>\u003cbr>\nI don’t think it’s completely changed what I do and what other critics employed by publications do. It’s probably the same. It’s probably less now about discovery for readers. People used to tune in to find out what’s new. Hopefully you’ve built up respect and people want to read you and see what your opinion is. As we get more information, people will see and want it filtered. \u003c/p>\n\u003cp>\u003cstrong>Where do you shop for food and do you cook at home?\u003c/strong>\u003cbr>\nI don’t cook much because I’m out every night. I’m often out on weekends during the day. I do quick lunches that I’ll cook. It could be Whole Foods, Trader Joe’s or Safeway, where I’m picking up food for lunch.\u003c/p>\n\u003cp>\u003cstrong>What do you do to stay healthy?\u003c/strong>\u003cbr>\nEating in restaurants. That’s the healthiest thing you can do, at least the caliber I eat at. I’ve never understood people going on about the rich food at restaurants. To me it’s all about pacing yourself and moderation. I’ve existed on a restaurant diet for 25 yrs and maintained the same weight the whole time. I may go up or down one or two but if that happens, I watch it. I weigh in every day or every other day and go to the health club Monday through Friday. \u003c/p>\n\u003cp>\u003cstrong>That shows discipline. You’re at work early each day, right?\u003c/strong>\u003cbr>\nI’m usually at the Chronicle by 5:30am every morning. \u003c/p>\n\u003cp>\u003cstrong>How did you and \u003ca href=\"https://twitter.com/curiousmikie\">Michael Murphy\u003c/a> meet?\u003c/strong>\u003cbr>\nWe met at the \u003ca href=\"http://www.academyoffriends.org/\">Academy of Friends\u003c/a> and have been together for more than 20 years. \u003c/p>\n\u003cp>\u003cstrong>Have you experienced homophobia as a writer and critic in the food world? What’s your perspective on the gay community, Chick-Fil-A and politics?\u003c/strong>\u003c/p>\n\u003cp>I’m sure when you go with a few men for dinner there may be something that happens…. But not here. It’s not like the Midwest.\u003c/p>\n\u003cp>I don’t agree with the Chick-Fil-A protest on either side but I think people should make up their mind. It’s fine to make people aware of that but it’s an individual decision on whether or not to patronize them. I guess I’ve never really thought about the gay aspects. You just do your job. So the whole sexuality issue has nothing to do with that. It’s kind of a non-issue. \u003c/p>\n\u003cp>On the whole thing of discrimination: a lot of people think that they’re discriminated against because (for instance) it’s a table of women and waiters may not like that. I’ve had African American and Asian people write me because they think they’re discriminated against. And people get discriminated against because they don't dress as well. You can’t really know. Just cause you get a lousy seat it may not be discrimination. It could be an ignorant host who just doesn’t know better. I can tell you that more times than not, I usually go out to restaurants very early. At the most popular restaurant, I’m there when it’s half empty or half full. The majority of the time I’m led to the worst table or nearly the worst table. It’s not because I dress bad. I think it's the inexperienced host; and if they have poor tables that they want to get rid of. If you protest, which I don’t... I’ve seen a host try to seat four different people at the same table. It’s “Okay, let’s give that table and see if anyone’s gullible enough to take it.” And people are not speaking up. That bad table should be saved for a walk-in. People would be happy because they walked in and they get it. It shouldn’t be for people who made a reservation two to three weeks ago and they get it. That can be the point of discrimination--but actually it’s really not a point of discrimination it's the lack of knowledge of person seating. It’s one of my pet peeves. Apparently it’s never gonna change. I’ve written about it so much. \u003c/p>\n\u003cp>\u003cstrong>How was Sunday's SF Chefs four-star \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/07/27/how-a-charity-dinner-with-nine-4-star-chefs-comes-together/\">dinner\u003c/a> with Thomas Keller, a benefit for the San Francisco-Marin Food Bank? \u003c/strong>\u003cbr>\nIt was amazing and mind boggling to have those chefs (Douglas Keane, David Kinch, Christopher Kostow, Corey Lee, Roland Passot, Daniel Patterson, Michael Tusk and Alice Waters) there cooking, and that their wine directors came. It was an amazing collaboration that showed why it’s great to live in the Bay Area. You may not get that in other parts of the country and have all these chefs helping each other out. Every chef has an ego but you’re also willing to help others. Quince did an amazing job and it was flawless. \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://sfchefsfoodwine.com/events/08/4/inside-scoop-michael-bauer/\">SF Chefs: The Inside Scoop with Michael Bauer\u003c/a>\u003cbr>\nSaturday, August 4th at 3:30 p.m.\u003cbr>\nWestin St Francis Hotel\u003cbr>\n335 Powell Street\u003cbr>\nSan Francisco CA 94102\u003cbr>\n\u003ca href=\"http://www.eventbrite.com/event/3428620095/eorg\">Tickets\u003c/a>: $28 to $35\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Winemaking in the Russian River Valley: Jeremy Baker of Thomas George Estates",
"title": "Winemaking in the Russian River Valley: Jeremy Baker of Thomas George Estates",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/560BAB_BakerByCarlMindling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/560BAB_BakerByCarlMindling.jpg\" alt=\"Jeremy Baker. Photo courtesy of Carl Mindling\" title=\"Jeremy Baker. Photo courtesy of Carl Mindling\" width=\"560\" height=\"511\" class=\"alignnone size-full wp-image-46575\">\u003c/a>\u003cbr>\n\u003cem>Jeremy Baker. Photo courtesy of Carl Mindling\u003c/em>\u003c/p>\n\u003cp>Looking for a steady acid level in your favorite glass of Pinot Noir, possibly served up by one of the most eligible bachelors in the Russian River Valley? Hit the \u003ca href=\"http://www.wineroad.com/\">Wine Road\u003c/a> and make \u003ca href=\"http://www.thomasgeorgeestates.com/\">Thomas George Estates\u003c/a> your first stop. There, a team led by President Jeremy Baker along with Winemaker Chris Russi are producing wines that are made by hand in small batches. Their reds are made using a basket press, and Baker opted for Bordeaux-style concrete eggs instead of barrel fermentation for \u003ca href=\"https://twitter.com/#!/TGEWinery\">Thomas George Estates\u003c/a>’ Chardonnay and Grenache wines. \u003c/p>\n\u003cp>Part of the fun of drinking wine is learning about who makes it and how and why they do it. Bonus if you are chillaxing in a setting that includes a wine cave with antiques and comfortable yet stylish furniture. On a recent group visit to Thomas George Estates with other writers, I noticed that most of us became prone to smiling and giggling. As he led a tour, Jeremy Baker seemed to intrigue us all: the Toronto (Canada) native and his family have spent 25 million dollars to build a successful wine business. Jeremy’s dad is the attorney Thomas Baker and the winery name is an homage to him and Jeremy’s grandfather. Jeremy Baker is single and admittedly easy on the eyes. All the more so because he gives off a mellow and decidedly humble vibe.\u003c/p>\n\u003cp>On our Wine Road tour, one San Francisco female writer whispered, “What can’t he do?!” after we discovered Baker’s background included working in wine marketing, creating a successful restaurant group with nine locations, and before a back injury, did extreme heli-skiing. Oh yes, he also knows his way around the kitchen and garden. Add event cook and fruit preserve maker to his list of redeemable qualities. Baker is also a longtime vegetarian who happens to adore the sheep and animals that populate Thomas George Estates. Bay Area Bites interviewed Baker in person and via phone interview.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the concrete eggs you use for Chardonnay and Grenache.\u003c/strong>\u003cbr>\nConcrete has been used for centuries in the old world. A lot of wineries in the mid-1900s have gone a long way in putting them back. It’s an old technique. Concrete gets micro-oxidation without any oak influence. Because there aren’t any corners, and you get a very thorough and tight, precise fermentation. Wines show a little more maturity and there are heightened aromatics. We were the first in the area to take possession of those eggs from Sonoma Cast Stone. A similar version is used in France but it’s roughly a fifth the size. We wanted to add another layer to our Chardonnays and Pinot Noirs and started to bottle in 2010 fifty cases of “concrete only” Chardonnay. In 2011, we did 250 cases. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Group_with_JBaker_BAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Group_with_JBaker_BAB.jpg\" alt=\"\" title=\"560Group_with_JBaker_BAB\" width=\"560\" height=\"538\" class=\"alignnone size-full wp-image-46433\">\u003c/a>\u003cbr>\n\u003cem>Group with Jeremy Baker at the Baker Ridge Vineyard Picnic L to R, Adrienne Donnelly, Club and Events manager; Chris Russi, Winemaker; Sean Tevik, Operations Manager; Jeremy Baker. Image courtesy of Thomas George Estates.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Two of Thomas George Estates staff are sommeliers who you recruited from Arizona. Food also plays an important role with your operations. What are you looking for when you hire?\u003c/strong>\u003cbr>\nWe have zero turn over in our tasting room for a reason. I’m most proud of that. Sean and A.J. were two of my best customers in Arizona. They had long since aspired to be here in the wine country. When people come to taste, whether it’s their first time or they’re experts, we want to offer them something.\u003c/p>\n\u003cp>I come from restaurants and we really love food and wine here. Doing food pairings is our passion. Sean and I always chef for events of up to 100 people. Today we have a picnic on Baker Ridge, and we’re planning pork soaked in Pinot Noir leaves for two days then roasted on a spit and served with corn on the cob. Our food pairings have allowed us to attract a lot more wine club customers. \u003c/p>\n\u003cp>\u003cstrong>Compared to running and building a restaurant group, what’s it like building your estate winery?\u003c/strong>\u003cbr>\nWe farm, make wine and sell wine. We have a wine club, our tasting room and so many moving parts. I like it better than the restaurant industry because we’re able to get a motivated and dedicated team. They really do love to get up and come to work. The challenge is finding the right employee and yet that’s true for any business. We’re a small winery so getting folks to try our wines is a challenge.\u003c/p>\n\u003cp>\u003cstrong>What’s an average day like? \u003c/strong>\u003cbr>\nSo far for July I’ve been on the road: New York, San Francisco, Calgary and Los Angeles for sales and marketing activities. Today I’m cooking for 100 people in Baker Ridge, and tomorrow I’ll be in the office doing admin. It’s 100 miles an hour. We’ve hired a new GM (General Manager) and that means I can focus on sales and marketing.\u003c/p>\n\u003cp>\u003cstrong>How involved is your father in the operations? \u003c/strong>\u003cbr>\nHe lives in Toronto and is not involved in our daily operations. He’s involved in key decision making and planning. Our business is very plan driven and he’s involved in macro ways... during harvest he comes and sorts fruit for a month.\u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\nDavis Bynum, who we bought land from, is one of my very best friends. I have lunch with him every Friday. He’s visiting my family in Toronto. He’s 89, and tells me what’s worked and what hasn't for him. He’s second to my dad for advice.\u003c/p>\n\u003cp>\u003cstrong>Why do you live and work in Russian River Valley?\u003c/strong>\u003cbr>\nFor the Pinot Noir. If you’re going to make Pinot outside of Burgundy, it’s probably one of the most physically beautiful places to work. \u003c/p>\n\u003cp>\u003cstrong>Do you have any recommendations for fellow vegetarians? \u003c/strong>\u003cbr>\nI’ve been a vegetarian for 21 years. In Healdsburg, I always go to \u003ca href=\"http://santarosa.about.com/od/foodandwine/a/zazu.htm\">Zazu\u003c/a> restaurant. Duskie [Estes], the chef-owner was a veggie for 20 years or so. Whenever I go there I’m guaranteed a great meal. She’s a wine freak herself. Everything on her menu meshes with wine and we make a wine under her label called Black Pig Pinot Noir. \u003c/p>\n\u003cp>\u003cstrong>What’s it like having chickens and sheep on the property?\u003c/strong>\u003cbr>\nFor the chickens, we use the eggs, which we put in our guesthouses. We have farm fresh eggs and locally produced bread and estate jam that Sean and I make. Our sheep are for grazing our vineyards and we use them on certain blocks that are tougher to get into. We love the sheep and it’s a green thing. They’re just adorable.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>More Info:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thomasgeorgeestates.com/index.php\">Thomas George Estates\u003c/a>\u003cbr>\n8075 Westside Rd., Healdsburg, Sonoma County, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 707-431-8031\u003cbr>\nTasting Room Hours: 11-5, seven days a week\u003cbr>\nTasting Fee: $10.00, refundable with wine purchase\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TGEWinery\">@TGEWinery\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TGEWinery\">Thomas George Estates Winery\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wineroad.com/\">Wine Road\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TheWineRoad\">@TheWineRoad\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/WineRoad\">Wine Road, Northern Sonoma County\u003c/a> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/560BAB_BakerByCarlMindling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/560BAB_BakerByCarlMindling.jpg\" alt=\"Jeremy Baker. Photo courtesy of Carl Mindling\" title=\"Jeremy Baker. Photo courtesy of Carl Mindling\" width=\"560\" height=\"511\" class=\"alignnone size-full wp-image-46575\">\u003c/a>\u003cbr>\n\u003cem>Jeremy Baker. Photo courtesy of Carl Mindling\u003c/em>\u003c/p>\n\u003cp>Looking for a steady acid level in your favorite glass of Pinot Noir, possibly served up by one of the most eligible bachelors in the Russian River Valley? Hit the \u003ca href=\"http://www.wineroad.com/\">Wine Road\u003c/a> and make \u003ca href=\"http://www.thomasgeorgeestates.com/\">Thomas George Estates\u003c/a> your first stop. There, a team led by President Jeremy Baker along with Winemaker Chris Russi are producing wines that are made by hand in small batches. Their reds are made using a basket press, and Baker opted for Bordeaux-style concrete eggs instead of barrel fermentation for \u003ca href=\"https://twitter.com/#!/TGEWinery\">Thomas George Estates\u003c/a>’ Chardonnay and Grenache wines. \u003c/p>\n\u003cp>Part of the fun of drinking wine is learning about who makes it and how and why they do it. Bonus if you are chillaxing in a setting that includes a wine cave with antiques and comfortable yet stylish furniture. On a recent group visit to Thomas George Estates with other writers, I noticed that most of us became prone to smiling and giggling. As he led a tour, Jeremy Baker seemed to intrigue us all: the Toronto (Canada) native and his family have spent 25 million dollars to build a successful wine business. Jeremy’s dad is the attorney Thomas Baker and the winery name is an homage to him and Jeremy’s grandfather. Jeremy Baker is single and admittedly easy on the eyes. All the more so because he gives off a mellow and decidedly humble vibe.\u003c/p>\n\u003cp>On our Wine Road tour, one San Francisco female writer whispered, “What can’t he do?!” after we discovered Baker’s background included working in wine marketing, creating a successful restaurant group with nine locations, and before a back injury, did extreme heli-skiing. Oh yes, he also knows his way around the kitchen and garden. Add event cook and fruit preserve maker to his list of redeemable qualities. Baker is also a longtime vegetarian who happens to adore the sheep and animals that populate Thomas George Estates. Bay Area Bites interviewed Baker in person and via phone interview.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the concrete eggs you use for Chardonnay and Grenache.\u003c/strong>\u003cbr>\nConcrete has been used for centuries in the old world. A lot of wineries in the mid-1900s have gone a long way in putting them back. It’s an old technique. Concrete gets micro-oxidation without any oak influence. Because there aren’t any corners, and you get a very thorough and tight, precise fermentation. Wines show a little more maturity and there are heightened aromatics. We were the first in the area to take possession of those eggs from Sonoma Cast Stone. A similar version is used in France but it’s roughly a fifth the size. We wanted to add another layer to our Chardonnays and Pinot Noirs and started to bottle in 2010 fifty cases of “concrete only” Chardonnay. In 2011, we did 250 cases. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Group_with_JBaker_BAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Group_with_JBaker_BAB.jpg\" alt=\"\" title=\"560Group_with_JBaker_BAB\" width=\"560\" height=\"538\" class=\"alignnone size-full wp-image-46433\">\u003c/a>\u003cbr>\n\u003cem>Group with Jeremy Baker at the Baker Ridge Vineyard Picnic L to R, Adrienne Donnelly, Club and Events manager; Chris Russi, Winemaker; Sean Tevik, Operations Manager; Jeremy Baker. Image courtesy of Thomas George Estates.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Two of Thomas George Estates staff are sommeliers who you recruited from Arizona. Food also plays an important role with your operations. What are you looking for when you hire?\u003c/strong>\u003cbr>\nWe have zero turn over in our tasting room for a reason. I’m most proud of that. Sean and A.J. were two of my best customers in Arizona. They had long since aspired to be here in the wine country. When people come to taste, whether it’s their first time or they’re experts, we want to offer them something.\u003c/p>\n\u003cp>I come from restaurants and we really love food and wine here. Doing food pairings is our passion. Sean and I always chef for events of up to 100 people. Today we have a picnic on Baker Ridge, and we’re planning pork soaked in Pinot Noir leaves for two days then roasted on a spit and served with corn on the cob. Our food pairings have allowed us to attract a lot more wine club customers. \u003c/p>\n\u003cp>\u003cstrong>Compared to running and building a restaurant group, what’s it like building your estate winery?\u003c/strong>\u003cbr>\nWe farm, make wine and sell wine. We have a wine club, our tasting room and so many moving parts. I like it better than the restaurant industry because we’re able to get a motivated and dedicated team. They really do love to get up and come to work. The challenge is finding the right employee and yet that’s true for any business. We’re a small winery so getting folks to try our wines is a challenge.\u003c/p>\n\u003cp>\u003cstrong>What’s an average day like? \u003c/strong>\u003cbr>\nSo far for July I’ve been on the road: New York, San Francisco, Calgary and Los Angeles for sales and marketing activities. Today I’m cooking for 100 people in Baker Ridge, and tomorrow I’ll be in the office doing admin. It’s 100 miles an hour. We’ve hired a new GM (General Manager) and that means I can focus on sales and marketing.\u003c/p>\n\u003cp>\u003cstrong>How involved is your father in the operations? \u003c/strong>\u003cbr>\nHe lives in Toronto and is not involved in our daily operations. He’s involved in key decision making and planning. Our business is very plan driven and he’s involved in macro ways... during harvest he comes and sorts fruit for a month.\u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\nDavis Bynum, who we bought land from, is one of my very best friends. I have lunch with him every Friday. He’s visiting my family in Toronto. He’s 89, and tells me what’s worked and what hasn't for him. He’s second to my dad for advice.\u003c/p>\n\u003cp>\u003cstrong>Why do you live and work in Russian River Valley?\u003c/strong>\u003cbr>\nFor the Pinot Noir. If you’re going to make Pinot outside of Burgundy, it’s probably one of the most physically beautiful places to work. \u003c/p>\n\u003cp>\u003cstrong>Do you have any recommendations for fellow vegetarians? \u003c/strong>\u003cbr>\nI’ve been a vegetarian for 21 years. In Healdsburg, I always go to \u003ca href=\"http://santarosa.about.com/od/foodandwine/a/zazu.htm\">Zazu\u003c/a> restaurant. Duskie [Estes], the chef-owner was a veggie for 20 years or so. Whenever I go there I’m guaranteed a great meal. She’s a wine freak herself. Everything on her menu meshes with wine and we make a wine under her label called Black Pig Pinot Noir. \u003c/p>\n\u003cp>\u003cstrong>What’s it like having chickens and sheep on the property?\u003c/strong>\u003cbr>\nFor the chickens, we use the eggs, which we put in our guesthouses. We have farm fresh eggs and locally produced bread and estate jam that Sean and I make. Our sheep are for grazing our vineyards and we use them on certain blocks that are tougher to get into. We love the sheep and it’s a green thing. They’re just adorable.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>More Info:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thomasgeorgeestates.com/index.php\">Thomas George Estates\u003c/a>\u003cbr>\n8075 Westside Rd., Healdsburg, Sonoma County, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 707-431-8031\u003cbr>\nTasting Room Hours: 11-5, seven days a week\u003cbr>\nTasting Fee: $10.00, refundable with wine purchase\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TGEWinery\">@TGEWinery\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TGEWinery\">Thomas George Estates Winery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_46552\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chickfila20120727248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chickfila20120727248x140.jpg\" alt=\"Protesters of Chick-fil-A hold a mid-day demonstration organized by the Human Rights Campaign in Washington on July 26, 2012. Robert MacPherson/AFP/Getty Images\" title=\"Protesters of Chick-fil-A hold a mid-day demonstration organized by the Human Rights Campaign in Washington on July 26, 2012. Robert MacPherson/AFP/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-46552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Protesters of Chick-fil-A hold a mid-day demonstration organized by the Human Rights Campaign in Washington on July 26, 2012. Robert MacPherson /AFP/Getty Images\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco Mayor Ed Lee last week joined other big-city mayors in telling fast food chain Chick-fil-A that its stores are not welcome in their cities. The controversy started when the company's owner stated his opposition to same-sex marriage and support for \"the biblical definition of the family unit.\" KQED's Forum discusses the risks and benefits for companies that wade into politics and social issues. Does a company's politics play into your buying decisions? \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207300900\">Original Broadcast:\u003c/a> Mon, Jul 30, 2012 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201207300900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201207300900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/07/20120730aforum.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Andy Bagnall, vice president of client services, \u003ca href=\"http://global-ny.com/\">Global Advertising Strategies Inc.\u003c/a>\u003c/li>\n\u003cli>Bryan Fischer, director of issue analysis, \u003ca href=\"http://www.afa.net/\">American Family Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/columnists/saunders/\">Debra Saunders\u003c/a>, columnist, San Francisco Chronicle\u003c/li>\n\u003cli>\u003ca href=\"http://richardsocarides.com/\">Richard Socarides\u003c/a>, longtime gay rights advocate and former Clinton White House senior adviser\u003c/li>\n\u003cli>\u003ca href=\"https://www.kellogg.northwestern.edu/Faculty/Directory/Calkins_Timothy.aspx\">Tim Calkins\u003c/a>, professor of marketing, Kellogg School of Management, Northwestern University\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "San Francisco Mayor Ed Lee last week joined other big-city mayors in telling fast food chain Chick-fil-A that its stores are not welcome in their cities. The controversy started when the company's owner stated his opposition to same-sex marriage and support for \"the biblical definition of the family unit.\" KQED's Forum discusses the risks and benefits for companies that wade into politics and social issues. Does a company's politics play into your buying decisions?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_46552\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chickfila20120727248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chickfila20120727248x140.jpg\" alt=\"Protesters of Chick-fil-A hold a mid-day demonstration organized by the Human Rights Campaign in Washington on July 26, 2012. Robert MacPherson/AFP/Getty Images\" title=\"Protesters of Chick-fil-A hold a mid-day demonstration organized by the Human Rights Campaign in Washington on July 26, 2012. Robert MacPherson/AFP/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-46552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Protesters of Chick-fil-A hold a mid-day demonstration organized by the Human Rights Campaign in Washington on July 26, 2012. Robert MacPherson /AFP/Getty Images\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco Mayor Ed Lee last week joined other big-city mayors in telling fast food chain Chick-fil-A that its stores are not welcome in their cities. The controversy started when the company's owner stated his opposition to same-sex marriage and support for \"the biblical definition of the family unit.\" KQED's Forum discusses the risks and benefits for companies that wade into politics and social issues. Does a company's politics play into your buying decisions? \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207300900\">Original Broadcast:\u003c/a> Mon, Jul 30, 2012 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201207300900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201207300900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Andy Bagnall, vice president of client services, \u003ca href=\"http://global-ny.com/\">Global Advertising Strategies Inc.\u003c/a>\u003c/li>\n\u003cli>Bryan Fischer, director of issue analysis, \u003ca href=\"http://www.afa.net/\">American Family Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/columnists/saunders/\">Debra Saunders\u003c/a>, columnist, San Francisco Chronicle\u003c/li>\n\u003cli>\u003ca href=\"http://richardsocarides.com/\">Richard Socarides\u003c/a>, longtime gay rights advocate and former Clinton White House senior adviser\u003c/li>\n\u003cli>\u003ca href=\"https://www.kellogg.northwestern.edu/Faculty/Directory/Calkins_Timothy.aspx\">Tim Calkins\u003c/a>, professor of marketing, Kellogg School of Management, Northwestern University\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Ramen Roundup Part 2",
"title": "Ramen Roundup Part 2",
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"content": "\u003cp>I realized with my \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">last roundup of ramen joints\u003c/a> in the Bay Area that I was only scratching the surface. It seems like ramen is the new obsession around these parts, and noodle lovers have their staunch favorites.\u003c/p>\n\u003cp>Ramen in the Bay Area may not be the “fast food” item it is in Japan, but it’s certainly not a fussy meal, though extremely customizable. With that rich meaty broth and chewy noodles, and fixings like hardboiled eggs, corn, and dried seaweed (nori), it’s a complete comfort food meal in a bowl. In Japan, ramen noodle houses are as common as pizza joints are in the States. It’s a cheap, filling, and delicious way for them to satisfy their hunger.\u003c/p>\n\u003cp>So here are four more places on the Peninsula and in the South Bay I visited recently. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\" alt=\"Ramen Club Garlic Kimchi Ramen\" title=\"Ramen Club Garlic Kimchi Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46422\">\u003c/a>\u003cbr>\n\u003cem>Ramen Club Garlic Kimchi Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Club -- Burlingame\u003c/strong>\u003cbr>\nThis restaurant’s ramen is by no means the best, but it’s a good, fun bowl of noodles. I say fun because the Garlic Kimchi Ramen with Pork is not exactly authentic, but good and tasty. I loved the zesty crunch from the spicy kimchi cabbage and the added kick of the hot sauce on top. The texture of the noodles is good and chewy but not soggy. However, the broth and the pork are lackluster. Still, it’s a good version of ramen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ramenclub.com/\">Ramen Club\u003c/a>\u003cbr>\n723 California Drive\u003cbr>\nBurlingame, CA 94010\u003cbr>\n(650) 347-3690\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\" alt=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" title=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46423\">\u003c/a>\u003cbr>\n\u003cem>Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Parlor -- San Mateo\u003c/strong>\u003cbr>\nIf you’ve been to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">Santa Ramen or Dojo Ramen\u003c/a> in San Mateo, you’ll love this place. Ramen Parlor is owned by the same folks as Santa and Dojo, and is the newest of the three. Though it’s not as popular or as good as Dojo, it is definitely a strong second, and certainly my favorite on this list. Their specialty is infusing spicy seafood elements into their broth like lobster oil, or fried soft shell crab. I ordered the Ramen with Tonkatsu (pork) Broth and Soft Shell Crab, spicy of course. Along with all those fun flavors, it comes with a glistening, buttery, full-fat slice of pork belly, pungent black garlic oil, and a creamy, perfectly cooked hard boiled egg. It is delicious, bold, innovative and every element was cooked to perfection. Heaven.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-parlor-san-mateo\">Ramen Parlor\u003c/a>\u003cbr>\n901 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n(650) 344-9728\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\" alt=\"Santouka Spicy Miso Pork Ramen\" title=\"Santouka Spicy Miso Pork Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46425\">\u003c/a>\u003cbr>\n\u003cem>Santouka Spicy Miso Pork Ramen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Santouka Ramen -- San Jose\u003c/strong>\u003cbr>\nSantouka is a popular Japanese ramen chain restaurant, and this is their only franchised Bay Area outpost. Located inside the Japanese Mitsuwa Marketplace strip mall as part of a mini-food court, it’s as close to a fast food ramen place as you can get around here. The ramen noodles have that ideal chewy-but-not-soggy texture and the broth has good depth. However, I suspect it was full of MSG since I came away later that day with some serious thirst and a slight headache. And the portion itself was very small. My American palate, unfortunately, is used to a serving double the size of what they gave me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.santouka.co.jp/en/index.html\">Santouka\u003c/a>\u003cbr>\nLocated in the Mitsuwa Marketplace\u003cbr>\n675 Saratoga Avenue\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 446-1101\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\" alt=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" title=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46424\">\u003c/a>\u003cbr>\n\u003cem>Ramen House Ryowa Roasted Sesame Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen House Ryowa -- Mountain View\u003c/strong>\u003cbr>\n“Ryowa” apparently means sesame, so I’d be remiss not to order the specialty of the house. Out of the four places I went to, this was both the most authentically Japanese in setting (bar seating, very fast food-like atmosphere) and straightforward in terms of the food. The broth and noodles were both reliably good, but nothing to write home about. Although I loved that the ramen is served with a side of gyoza dumplings, which apparently is what they do in Japan. It makes for a nicely rounded meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\">Ramen House Ryowa\u003c/a>\u003cbr>\n859 Villa Street\u003cbr>\nMountain View, CA 94041\u003cbr>\n(650) 965-8829\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Feel free to add your own recommendations in the comments section. \u003c/p>\n\n",
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"excerpt": "Elaine Wu continues her quest for exceptional ramen in the Bay Area and profiles four more places on the Peninsula and in the South Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I realized with my \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">last roundup of ramen joints\u003c/a> in the Bay Area that I was only scratching the surface. It seems like ramen is the new obsession around these parts, and noodle lovers have their staunch favorites.\u003c/p>\n\u003cp>Ramen in the Bay Area may not be the “fast food” item it is in Japan, but it’s certainly not a fussy meal, though extremely customizable. With that rich meaty broth and chewy noodles, and fixings like hardboiled eggs, corn, and dried seaweed (nori), it’s a complete comfort food meal in a bowl. In Japan, ramen noodle houses are as common as pizza joints are in the States. It’s a cheap, filling, and delicious way for them to satisfy their hunger.\u003c/p>\n\u003cp>So here are four more places on the Peninsula and in the South Bay I visited recently. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\" alt=\"Ramen Club Garlic Kimchi Ramen\" title=\"Ramen Club Garlic Kimchi Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46422\">\u003c/a>\u003cbr>\n\u003cem>Ramen Club Garlic Kimchi Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Club -- Burlingame\u003c/strong>\u003cbr>\nThis restaurant’s ramen is by no means the best, but it’s a good, fun bowl of noodles. I say fun because the Garlic Kimchi Ramen with Pork is not exactly authentic, but good and tasty. I loved the zesty crunch from the spicy kimchi cabbage and the added kick of the hot sauce on top. The texture of the noodles is good and chewy but not soggy. However, the broth and the pork are lackluster. Still, it’s a good version of ramen.\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.ramenclub.com/\">Ramen Club\u003c/a>\u003cbr>\n723 California Drive\u003cbr>\nBurlingame, CA 94010\u003cbr>\n(650) 347-3690\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\" alt=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" title=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46423\">\u003c/a>\u003cbr>\n\u003cem>Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Parlor -- San Mateo\u003c/strong>\u003cbr>\nIf you’ve been to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">Santa Ramen or Dojo Ramen\u003c/a> in San Mateo, you’ll love this place. Ramen Parlor is owned by the same folks as Santa and Dojo, and is the newest of the three. Though it’s not as popular or as good as Dojo, it is definitely a strong second, and certainly my favorite on this list. Their specialty is infusing spicy seafood elements into their broth like lobster oil, or fried soft shell crab. I ordered the Ramen with Tonkatsu (pork) Broth and Soft Shell Crab, spicy of course. Along with all those fun flavors, it comes with a glistening, buttery, full-fat slice of pork belly, pungent black garlic oil, and a creamy, perfectly cooked hard boiled egg. It is delicious, bold, innovative and every element was cooked to perfection. Heaven.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-parlor-san-mateo\">Ramen Parlor\u003c/a>\u003cbr>\n901 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n(650) 344-9728\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\" alt=\"Santouka Spicy Miso Pork Ramen\" title=\"Santouka Spicy Miso Pork Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46425\">\u003c/a>\u003cbr>\n\u003cem>Santouka Spicy Miso Pork Ramen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Santouka Ramen -- San Jose\u003c/strong>\u003cbr>\nSantouka is a popular Japanese ramen chain restaurant, and this is their only franchised Bay Area outpost. Located inside the Japanese Mitsuwa Marketplace strip mall as part of a mini-food court, it’s as close to a fast food ramen place as you can get around here. The ramen noodles have that ideal chewy-but-not-soggy texture and the broth has good depth. However, I suspect it was full of MSG since I came away later that day with some serious thirst and a slight headache. And the portion itself was very small. My American palate, unfortunately, is used to a serving double the size of what they gave me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.santouka.co.jp/en/index.html\">Santouka\u003c/a>\u003cbr>\nLocated in the Mitsuwa Marketplace\u003cbr>\n675 Saratoga Avenue\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 446-1101\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\" alt=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" title=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46424\">\u003c/a>\u003cbr>\n\u003cem>Ramen House Ryowa Roasted Sesame Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen House Ryowa -- Mountain View\u003c/strong>\u003cbr>\n“Ryowa” apparently means sesame, so I’d be remiss not to order the specialty of the house. Out of the four places I went to, this was both the most authentically Japanese in setting (bar seating, very fast food-like atmosphere) and straightforward in terms of the food. The broth and noodles were both reliably good, but nothing to write home about. Although I loved that the ramen is served with a side of gyoza dumplings, which apparently is what they do in Japan. It makes for a nicely rounded meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\">Ramen House Ryowa\u003c/a>\u003cbr>\n859 Villa Street\u003cbr>\nMountain View, CA 94041\u003cbr>\n(650) 965-8829\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Feel free to add your own recommendations in the comments section. \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/24/2012/07/peanuts20120725248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/peanuts20120725248x140.jpg\" alt=\"Peanuts. Photo: Getty\" title=\"Peanuts. Photo: Getty\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-46338\">\u003c/a>If a child has a food allergy, they are currently told to avoid any traces of that food. That could soon change as a result of a new study published in the New England Journal of Medicine. The study found that egg allergies could sometimes be reversed by giving small daily doses of egg over time. KQED's Forum discusses new developments in the prevention and treatment of food allergies. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207261000\">Original Broadcast:\u003c/a> Thu, Jul 26, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201207261000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201207261000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/07/20120726bforum.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Dr. Grace Yu, allergist immunologist, \u003ca href=\"http://www.pamf.org/\">Palo Alto Medical Foundation\u003c/a> -- Adjunct Clinical Faculty, Stanford University School of Medicine\u003c/li>\n\u003cli>Dr. Scott H. Sicherer, chief of the Division of Pediatric Allergy and Immunology at the \u003ca href=\"http://www.mssm.edu/research/programs/jaffe-food-allergy-institute/\">Jaffe Food Allergy Institute\u003c/a> at Mount Sinai School of Medicine in New York\u003c/li>\n\u003cli>Mireille Schwartz, founder and CEO of the \u003ca href=\"http://www.allergysf.com/\">Bay Area Allergy Advisory Board\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200435\">Abstract of the Study in the New England Journal of Medicine\u003cbr>\n\u003c/a>\u003c/p>\n\n",
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"excerpt": "If a child has a food allergy, they are currently told to avoid any traces of that food. That could soon change as a result of a new study published in the New England Journal of Medicine. The study found that egg allergies could sometimes be reversed by giving small daily doses of egg over time. KQED's Forum discusses new developments in the prevention and treatment of food allergies.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/peanuts20120725248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/peanuts20120725248x140.jpg\" alt=\"Peanuts. Photo: Getty\" title=\"Peanuts. Photo: Getty\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-46338\">\u003c/a>If a child has a food allergy, they are currently told to avoid any traces of that food. That could soon change as a result of a new study published in the New England Journal of Medicine. The study found that egg allergies could sometimes be reversed by giving small daily doses of egg over time. KQED's Forum discusses new developments in the prevention and treatment of food allergies. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207261000\">Original Broadcast:\u003c/a> Thu, Jul 26, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201207261000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201207261000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Dr. Grace Yu, allergist immunologist, \u003ca href=\"http://www.pamf.org/\">Palo Alto Medical Foundation\u003c/a> -- Adjunct Clinical Faculty, Stanford University School of Medicine\u003c/li>\n\u003cli>Dr. Scott H. Sicherer, chief of the Division of Pediatric Allergy and Immunology at the \u003ca href=\"http://www.mssm.edu/research/programs/jaffe-food-allergy-institute/\">Jaffe Food Allergy Institute\u003c/a> at Mount Sinai School of Medicine in New York\u003c/li>\n\u003cli>Mireille Schwartz, founder and CEO of the \u003ca href=\"http://www.allergysf.com/\">Bay Area Allergy Advisory Board\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Rogue Cafe: Backlash in Berkeley Over Backyard Brunch",
"title": "Rogue Cafe: Backlash in Berkeley Over Backyard Brunch",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\" alt=\"Rogue Cafe\" title=\"Rogue Cafe\" width=\"560\" height=\"355\" class=\"alignnone size-full wp-image-46435\">\u003c/a>\u003cbr>\n\u003cem>The shed that houses the Rogue Cafe, run by Eric Thoreson and Ciara Sanker. Photo: Courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>What could be more benign: A Sunday in a slightly scruffy South Berkeley backyard, where kids play in a tree house, parents sip single-origin brews, and friends nosh on soft scrambled eggs and whipped cream drenched waffles while sitting on a hodgepodge assortment of outdoor furniture in a sun-drenched spot?\u003c/p>\n\u003cp>Welcome to the \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue Cafe\u003c/a>. But don't be fooled by the innocent setting. The unpermitted and thus illegal pop-up weekend brunch is a neighborhood nuisance, a health, sanitation, and safety hazard, and a parking nightmare, railed outraged readers in response to a story on the Rogue Café on \u003ca href=\"http://www.berkeleyside.com/2012/07/23/rogue-cafe-weekend-pop-up-serves-a-mellow-brunch/\">Berkeleyside\u003c/a> this week. (Though the nearby church seems to have cornered the market on the parking problem, on Sundays at least.) To date, nobody chiming in on the hyper-local site mentioned tripping hazards such as tricycles and toys, but that may simply reflect the fact -- suspects the café owner -- that many naysayers likely have not attended the pop-up in the first place.\u003c/p>\n\u003cp>Adding insult to potential injury, this caffeine-and-eggs scourge to civil society has set up shop in a corrugated metal shed in a residential neighborhood. A neighborhood mind, that might benefit from something positive like a pop-up venture, since, alas, it has seen its share of crime, drugs, and violence over the years -- though none, one hopes, by waffle iron or hot, caffeinated beverages with a pristine pedigree.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\" alt=\"Barista Eric Thoreson\" title=\"Barista Eric Thoreson\" width=\"520\" height=\"390\" class=\"alignnone size-full wp-image-46439\">\u003c/a>\u003cbr>\n\u003cem>Barista Eric Thoreson crafts a strong cup of Joe. Photo: Nick Rahaim\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Talk about a tempest in a coffee cup. The largely vitriolic response that quickly spewed forth from a small but vocal core of Berkeleyans in response to Monday's story took pop-up owner Eric Thoreson by surprise. \"Most of the criticism seems to have come from a few people who have never been to Rogue, don't know me, and don't know that many of the neighbors come for brunch,\" says Thoreson, a long-time barista at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who also runs his own roasting company, \u003ca href=\"http://oneninetyseven.com/\">One Ninety Seven Coffee\u003c/a>, and is one of the six founding members of the \u003ca href=\"http://www.alchemycollective.com/\">Alchemy Collective Cafe\u003c/a>. \"The aggressive negativity threw me. We're trying to do something community-minded but the response to that story was not warm or welcoming.\"\u003c/p>\n\u003cp>In comparison, Thoreson says, when the \u003ca href=\"http://www.eastbayexpress.com/ebx/backyard-brunch-rogue-cafandeacute/Content?oid=3131950\">\u003cem>East Bay Express\u003c/em>\u003c/a> wrote a similarly positive review back in the brunch's early days in February, the only fallout was a doubling of customers at the next Saturday event. But the recent Berkeleyside post essentially shut down his operation in its current configuration. While the article itself did not initially address permits, readers pounced on the matter in the comments. The pop-up had operated quietly for six month in its present location, serving mostly friends, coworkers, and neighbors. But within hours of the Berkeleyside piece running -- in which several concerned citizens vowed to snitch on the renegade food venture -- Thoreson was slapped with a cease and desist order from the city's zoning department. \u003c/p>\n\u003cp>Sound familiar? Two years ago \u003ca href=\"http://www.nytimes.com/2011/06/19/us/19underground.html\">San Francisco's Underground Market\u003c/a> went through a similar hassle with city officials over its popular artisan food and music events, and back in Berkeley the \u003ca href=\"http://www.berkeleyside.com/2010/12/10/what-next-for-the-multi-culti-grill-and-birdland-jazz-club/\">Multi Culti Grill and Birdland Jazz Club\u003c/a>, a live music and BBQ venue in a residential garage, repeatedly ran into battles with that town's bureaucracy. Both events wound up navigating around permit problems by operating as a private club that accepted donations. Thoreson plans on following suit. Though, it must be said, eventually \u003ca href=\"http://birdlandjazz.org/\">Birdland\u003c/a> and the \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> were shuttered by city officials, in their early incarnations at least. The Underground Market has reopened in new form, check out details for the latest event this Saturday on the \u003ca href=\"http://foragesf.com/market/\">forageSF Underground Market page\u003c/a>. (For now, people game enough to try brunch at Rogue Café need to email Thoreson and his partner in, ah, crime Ciara Sanker (see \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue’s Facebook page\u003c/a> for details).\u003c/p>\n\u003cp>So much for Berkeley's reputation for free speech, free expression, and freedom to experiment with both everything edible and radical ideas. Lost in the brouhaha brewing this week: Nobody has to patronize the place if they don't want to. And, of course, pop-up dinners, supper clubs, street carts, and food trucks -- operating in varying degrees of legality -- have become a fixture on the local food scene, fueled by the continued economic downturn, consumer demand, and the area's seemingly endless appetite for the next cool thing from the underground culinary set.\u003c/p>\n\u003cp>Rogue Café comes out of that culture and is an unapologetically low-rent operation. Think a waffle iron, coffee grinder, propane grill, cast-iron pans, a nitrous-powered handheld espresso machine, and a borrowed backyard and shed, courtesy of a friend from the restaurant world.\u003c/p>\n\u003cp>Thoreson keeps food on ice (there's no refrigeration) and has a large pot filled with hot water for frequent hand-washing, an industry obsession, says the 32-year-old, who has a food handlers card. No, the health department isn't looking over his shoulder while he cooks, but that's not how a permitted commercial kitchen is inspected either, adds Thoreson, who follows standard health and safety protocols gleaned from his 18 years as a restaurant industry employee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\" alt=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" title=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" width=\"520\" height=\"694\" class=\"alignnone size-full wp-image-46436\">\u003c/a>\u003cbr>\n\u003cem>Sweet and savory brunch options vary each week at Rogue Cafe. Photo: courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\" alt=\"Waffles at Rouge Cafe\" title=\"Waffles at Rouge Cafe\" width=\"180\" height=\"239\" class=\"alignleft size-full wp-image-46438\">\u003c/a>Typically 20 to 40 people come to eat during the course of three hours on a Saturday or Sunday. Thoreson started serving food to make some money (at $2 for a cup of quality brew he was hardly raking in the cash). He makes his own spice-infused sausages, crusty bread, and sourdough waffles, rolled in sugar before cooking, which accounts for their trademark caramelization, texture, and taste.\u003c/p>\n\u003cp>Response to the underground café controversy among above-board barista businesses is mixed. \"I really like Rogue Café. Eric makes and roasts delicious coffee,\" says \u003ca href=\"http://www.berkeleyside.com/2012/05/25/bartavelle-owner-whats-cooking-for-ex-cafe-fanny-space/\">Suzanne Drexhage\u003c/a>, who is set to launch her own legit business, \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee & Wine Bar\u003c/a>, in the former Café Fanny space in Berkeley. \"It's in my neighborhood, which is great. And I do love the community vibe of the pop-up,\" adds Drexhage, who ran her own occasional pop-up dinners out of Local 123 café in west Berkeley.\u003c/p>\n\u003cp>She understands the need for health inspections and business permits. And yet: \"I really wish places like Rogue could just work in their own way without hassles. The chance to try things out before putting tons of money into starting a business the official way is so useful, and the customers love it,\" says Drexhage, who admits to a soft spot for pop-ups. \"And, for what it's worth, there are probably hundreds of officially sanctioned restaurants in Berkeley that aren't anywhere near as clean or responsibly run.\"\u003c/p>\n\u003cp>Other neighboring café owners are more conflicted. \"As an avid supporter of community through food, coffee, and wine, I think what Rogue's doing is great -- cute garden setting, small footprint, real people serving real, honest food and drinks,\" says \u003ca href=\"http://www.berkeleyside.com/2012/07/20/local-123-finds-its-feet-in-west-berkeley-and-beyond/\">Frieda Hoffman\u003c/a>, who co-owns \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>, where her friend Ciara Sanker of Rogue also works. \u003c/p>\n\u003cp>But as a businesswoman, the rogue model gives her pause. Since she forks out for permits, property taxes, commercial rates for basic services like PG&E, insurance, and the like, she says she feels frustrated that places like Rogue circumvent such costs. \"Why should they get a break? We have sweated long and hard to create a café business founded on the same principles and serve a similar market and we're only just reaching profitability after three years,\" adds Hoffman. Thoreson, who describes his weekend brunch event as \"barely profitable,\" pays taxes and has a business license.\u003c/p>\n\u003cp>What's next for Rogue remains unclear at press time. \"Rogue will happen this weekend, although the location is not yet solidified,\" Thoreson told BAB. In the interim, Thoreson is getting some unsolicited advice from a fellow renegade who found himself in a similar situation. After being hit with penalties for code violations on more than one occasion, Birdland's Mike Parayno, fed up with running afoul of city officials in Berkeley for his garage jam sessions and BBQ soirees, took off -- to the Philippines.\u003c/p>\n\u003cp>He relaunched as the Birdland Jazzista Social Club in Manila, in a South-East Asian culture more conducive to small businesses coexisting in residential neighborhoods. \"Birdland has flown the coop,\" says Parayno. \"But it's the same concept: Free food, bring your own booze, small donation for the musicians, and we party. People love it. And there's no Berkeley hater energy.\"\u003c/p>\n\u003cp>Thoreson may not have to go so far to keep slinging eggs and serving java. He hopes a short hop across the border back to Oakland -- where Rogue Café began -- may prove a more hospitable home to his budding backyard brunch business. Stay tuned.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\" alt=\"Rogue Cafe Photo: Gabe Henry\" title=\"Rogue Cafe Photo: Gabe Henry\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46454\">\u003c/a>\u003cbr>\n\u003cem>Photo: Gabe Henry Woody\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Full disclosure: This reporter writes a food column for \u003ca href=\"http://www.berkeleyside.com/author/sarah/\">Berkeleyside\u003c/a> but did not pen its pieces on Rogue Café.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A tempest in a coffee cup played out in Berkeley this week as a small core of vocal critics sought to shut down the pop-up (and permit-less) Rogue Cafe -- once they learned about the under-the-radar brunch venue on Berkeleyside. Sarah Henry investigates the brewing brouhaha.",
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"description": "A tempest in a coffee cup played out in Berkeley this week as a small core of vocal critics sought to shut down the pop-up (and permit-less) Rogue Cafe -- once they learned about the under-the-radar brunch venue on Berkeleyside. Sarah Henry investigates the brewing brouhaha.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\" alt=\"Rogue Cafe\" title=\"Rogue Cafe\" width=\"560\" height=\"355\" class=\"alignnone size-full wp-image-46435\">\u003c/a>\u003cbr>\n\u003cem>The shed that houses the Rogue Cafe, run by Eric Thoreson and Ciara Sanker. Photo: Courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>What could be more benign: A Sunday in a slightly scruffy South Berkeley backyard, where kids play in a tree house, parents sip single-origin brews, and friends nosh on soft scrambled eggs and whipped cream drenched waffles while sitting on a hodgepodge assortment of outdoor furniture in a sun-drenched spot?\u003c/p>\n\u003cp>Welcome to the \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue Cafe\u003c/a>. But don't be fooled by the innocent setting. The unpermitted and thus illegal pop-up weekend brunch is a neighborhood nuisance, a health, sanitation, and safety hazard, and a parking nightmare, railed outraged readers in response to a story on the Rogue Café on \u003ca href=\"http://www.berkeleyside.com/2012/07/23/rogue-cafe-weekend-pop-up-serves-a-mellow-brunch/\">Berkeleyside\u003c/a> this week. (Though the nearby church seems to have cornered the market on the parking problem, on Sundays at least.) To date, nobody chiming in on the hyper-local site mentioned tripping hazards such as tricycles and toys, but that may simply reflect the fact -- suspects the café owner -- that many naysayers likely have not attended the pop-up in the first place.\u003c/p>\n\u003cp>Adding insult to potential injury, this caffeine-and-eggs scourge to civil society has set up shop in a corrugated metal shed in a residential neighborhood. A neighborhood mind, that might benefit from something positive like a pop-up venture, since, alas, it has seen its share of crime, drugs, and violence over the years -- though none, one hopes, by waffle iron or hot, caffeinated beverages with a pristine pedigree.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\" alt=\"Barista Eric Thoreson\" title=\"Barista Eric Thoreson\" width=\"520\" height=\"390\" class=\"alignnone size-full wp-image-46439\">\u003c/a>\u003cbr>\n\u003cem>Barista Eric Thoreson crafts a strong cup of Joe. Photo: Nick Rahaim\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Talk about a tempest in a coffee cup. The largely vitriolic response that quickly spewed forth from a small but vocal core of Berkeleyans in response to Monday's story took pop-up owner Eric Thoreson by surprise. \"Most of the criticism seems to have come from a few people who have never been to Rogue, don't know me, and don't know that many of the neighbors come for brunch,\" says Thoreson, a long-time barista at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who also runs his own roasting company, \u003ca href=\"http://oneninetyseven.com/\">One Ninety Seven Coffee\u003c/a>, and is one of the six founding members of the \u003ca href=\"http://www.alchemycollective.com/\">Alchemy Collective Cafe\u003c/a>. \"The aggressive negativity threw me. We're trying to do something community-minded but the response to that story was not warm or welcoming.\"\u003c/p>\n\u003cp>In comparison, Thoreson says, when the \u003ca href=\"http://www.eastbayexpress.com/ebx/backyard-brunch-rogue-cafandeacute/Content?oid=3131950\">\u003cem>East Bay Express\u003c/em>\u003c/a> wrote a similarly positive review back in the brunch's early days in February, the only fallout was a doubling of customers at the next Saturday event. But the recent Berkeleyside post essentially shut down his operation in its current configuration. While the article itself did not initially address permits, readers pounced on the matter in the comments. The pop-up had operated quietly for six month in its present location, serving mostly friends, coworkers, and neighbors. But within hours of the Berkeleyside piece running -- in which several concerned citizens vowed to snitch on the renegade food venture -- Thoreson was slapped with a cease and desist order from the city's zoning department. \u003c/p>\n\u003cp>Sound familiar? Two years ago \u003ca href=\"http://www.nytimes.com/2011/06/19/us/19underground.html\">San Francisco's Underground Market\u003c/a> went through a similar hassle with city officials over its popular artisan food and music events, and back in Berkeley the \u003ca href=\"http://www.berkeleyside.com/2010/12/10/what-next-for-the-multi-culti-grill-and-birdland-jazz-club/\">Multi Culti Grill and Birdland Jazz Club\u003c/a>, a live music and BBQ venue in a residential garage, repeatedly ran into battles with that town's bureaucracy. Both events wound up navigating around permit problems by operating as a private club that accepted donations. Thoreson plans on following suit. Though, it must be said, eventually \u003ca href=\"http://birdlandjazz.org/\">Birdland\u003c/a> and the \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> were shuttered by city officials, in their early incarnations at least. The Underground Market has reopened in new form, check out details for the latest event this Saturday on the \u003ca href=\"http://foragesf.com/market/\">forageSF Underground Market page\u003c/a>. (For now, people game enough to try brunch at Rogue Café need to email Thoreson and his partner in, ah, crime Ciara Sanker (see \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue’s Facebook page\u003c/a> for details).\u003c/p>\n\u003cp>So much for Berkeley's reputation for free speech, free expression, and freedom to experiment with both everything edible and radical ideas. Lost in the brouhaha brewing this week: Nobody has to patronize the place if they don't want to. And, of course, pop-up dinners, supper clubs, street carts, and food trucks -- operating in varying degrees of legality -- have become a fixture on the local food scene, fueled by the continued economic downturn, consumer demand, and the area's seemingly endless appetite for the next cool thing from the underground culinary set.\u003c/p>\n\u003cp>Rogue Café comes out of that culture and is an unapologetically low-rent operation. Think a waffle iron, coffee grinder, propane grill, cast-iron pans, a nitrous-powered handheld espresso machine, and a borrowed backyard and shed, courtesy of a friend from the restaurant world.\u003c/p>\n\u003cp>Thoreson keeps food on ice (there's no refrigeration) and has a large pot filled with hot water for frequent hand-washing, an industry obsession, says the 32-year-old, who has a food handlers card. No, the health department isn't looking over his shoulder while he cooks, but that's not how a permitted commercial kitchen is inspected either, adds Thoreson, who follows standard health and safety protocols gleaned from his 18 years as a restaurant industry employee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\" alt=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" title=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" width=\"520\" height=\"694\" class=\"alignnone size-full wp-image-46436\">\u003c/a>\u003cbr>\n\u003cem>Sweet and savory brunch options vary each week at Rogue Cafe. Photo: courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\" alt=\"Waffles at Rouge Cafe\" title=\"Waffles at Rouge Cafe\" width=\"180\" height=\"239\" class=\"alignleft size-full wp-image-46438\">\u003c/a>Typically 20 to 40 people come to eat during the course of three hours on a Saturday or Sunday. Thoreson started serving food to make some money (at $2 for a cup of quality brew he was hardly raking in the cash). He makes his own spice-infused sausages, crusty bread, and sourdough waffles, rolled in sugar before cooking, which accounts for their trademark caramelization, texture, and taste.\u003c/p>\n\u003cp>Response to the underground café controversy among above-board barista businesses is mixed. \"I really like Rogue Café. Eric makes and roasts delicious coffee,\" says \u003ca href=\"http://www.berkeleyside.com/2012/05/25/bartavelle-owner-whats-cooking-for-ex-cafe-fanny-space/\">Suzanne Drexhage\u003c/a>, who is set to launch her own legit business, \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee & Wine Bar\u003c/a>, in the former Café Fanny space in Berkeley. \"It's in my neighborhood, which is great. And I do love the community vibe of the pop-up,\" adds Drexhage, who ran her own occasional pop-up dinners out of Local 123 café in west Berkeley.\u003c/p>\n\u003cp>She understands the need for health inspections and business permits. And yet: \"I really wish places like Rogue could just work in their own way without hassles. The chance to try things out before putting tons of money into starting a business the official way is so useful, and the customers love it,\" says Drexhage, who admits to a soft spot for pop-ups. \"And, for what it's worth, there are probably hundreds of officially sanctioned restaurants in Berkeley that aren't anywhere near as clean or responsibly run.\"\u003c/p>\n\u003cp>Other neighboring café owners are more conflicted. \"As an avid supporter of community through food, coffee, and wine, I think what Rogue's doing is great -- cute garden setting, small footprint, real people serving real, honest food and drinks,\" says \u003ca href=\"http://www.berkeleyside.com/2012/07/20/local-123-finds-its-feet-in-west-berkeley-and-beyond/\">Frieda Hoffman\u003c/a>, who co-owns \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>, where her friend Ciara Sanker of Rogue also works. \u003c/p>\n\u003cp>But as a businesswoman, the rogue model gives her pause. Since she forks out for permits, property taxes, commercial rates for basic services like PG&E, insurance, and the like, she says she feels frustrated that places like Rogue circumvent such costs. \"Why should they get a break? We have sweated long and hard to create a café business founded on the same principles and serve a similar market and we're only just reaching profitability after three years,\" adds Hoffman. Thoreson, who describes his weekend brunch event as \"barely profitable,\" pays taxes and has a business license.\u003c/p>\n\u003cp>What's next for Rogue remains unclear at press time. \"Rogue will happen this weekend, although the location is not yet solidified,\" Thoreson told BAB. In the interim, Thoreson is getting some unsolicited advice from a fellow renegade who found himself in a similar situation. After being hit with penalties for code violations on more than one occasion, Birdland's Mike Parayno, fed up with running afoul of city officials in Berkeley for his garage jam sessions and BBQ soirees, took off -- to the Philippines.\u003c/p>\n\u003cp>He relaunched as the Birdland Jazzista Social Club in Manila, in a South-East Asian culture more conducive to small businesses coexisting in residential neighborhoods. \"Birdland has flown the coop,\" says Parayno. \"But it's the same concept: Free food, bring your own booze, small donation for the musicians, and we party. People love it. And there's no Berkeley hater energy.\"\u003c/p>\n\u003cp>Thoreson may not have to go so far to keep slinging eggs and serving java. He hopes a short hop across the border back to Oakland -- where Rogue Café began -- may prove a more hospitable home to his budding backyard brunch business. Stay tuned.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\" alt=\"Rogue Cafe Photo: Gabe Henry\" title=\"Rogue Cafe Photo: Gabe Henry\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46454\">\u003c/a>\u003cbr>\n\u003cem>Photo: Gabe Henry Woody\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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