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"disqusTitle": "Pick Your Own: Family-friendly U-Pick Orchards and Farms",
"title": "Pick Your Own: Family-friendly U-Pick Orchards and Farms",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\" alt=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" title=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-44226\">\u003c/a>\u003cbr>\n\u003cem>Kids picking strawberries at Eatwell Farm. Photo: Alicia Relles\u003c/em>\u003c/p>\n\u003cp>When was the last time you picked a peach? Not just picked out, from a $3.99/lb display at Whole Foods or off a piled-high table at the Alemany Farmers' Market, but stood in the shade of a heavily laden tree, your hand cupped around a sun-heated, peach-fuzzed fruit, watching a bead of juice rolling from stem to cleft, the breeze heavy with the scent of sweet fruit and summer-dry grass? \u003c/p>\n\u003cp>Now's the time to get up close and personal with local fruit, whether you're planning fill the pantry with \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\"> apricot jam\u003c/a>, stock the freezer with berries (or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">berry ice cream\u003c/a>), or go crazy for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/19/cherry-cobbler-for-presidents-day/\">cobbler\u003c/a>. Whatever your plans, you'll have loads of sticky fun picking your own at one of the Bay Area's many family-friendly u-pick orchards and farms.\u003c/p>\n\u003cul>\n\u003cstrong>A few tips before you go:\u003c/strong>\n\u003cli>Call ahead to check availability. Mother Nature is fickle, and a small change in the weather can slow down or speed up the ripening process. Call and find out what's actually ripe and ready before you head out.\u003c/li>\n\u003cli>Bring cash. Most small farms are cash-only, doing their business in dollars and quarters, not ATM cards.\u003c/li>\n\u003cli>Fruit needs sunshine and heat to get sweet, which means you'll be leaving San Francisco's cool fogs behind. Bring shady hats for everyone, plus sunscreen and plenty of water. Wearing lightweight, long-sleeved cotton shirts and long pants (rather than skimpy tank tops and shorts) will protect your skin better and keep you from getting scratched by vines or branches. Also, wear closed-toed shoes or sneakers, not flip-flops or sandals.\u003c/li>\n\u003cli>Bring a large picnic cooler with ice, especially if you're picking berries. Nothing rots a perfect strawberry faster than heat and moisture, so if you want to keep those berries perfect on the drive home, pack them into a cooler rather than leaving them to swelter when you stop for lunch.\u003c/li>\n\u003cli>Leave your dog at home. All the things dogs like to do--sniff, dig, run around--can do damage to fields and crops. And no one wants to pick a strawberry after they've seen Fido lift a leg over it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\" alt=\"tomatoes on vine\" title=\"tomatoes on vine\" width=\"560\" height=\"486\" class=\"alignnone size-full wp-image-44210\">\u003c/a>\u003c/p>\n\u003cp>Hot days, cool nights, and rich alluvial soil makes the San Joaquin River Delta a perfect growing spot for everything from apricots to corn. This week, look for cherries and loquats at Brentwood's \u003ca href=\"http://www.peterwolfe.com\">Wolfe Ranch\u003c/a>, a family-run farm that's been growing fruit since 1936. As the summer progresses, the farm will have apricots, white and yellow peaches, plums, tomatoes, and more, including much sought-after Royal Blenheim apricots and Suncrest peaches. Get on their mailing list for weekly updates and availability. Also in Brentwood is \u003ca href=\"http://tachellafamilyfarms.com/\">Tachella Family Farms\u003c/a>, which offers both an indoor farm stand and u-pick, and \u003ca href=\"http://www.brentwoodfruit.com\">Bacchini's Fruit Tree\u003c/a>, a Bay Area favorite for olallieberries as well as peaches, plums, pluots, and more. \u003ca href=\"http://www.peaseranch.com\">Pease Ranch\u003c/a> has lots of cherry varieties to span the early summer season (Burlats, Bings, Rainers, Chinook, Vans, and more) followed by olallieberries, loganberries, and boysenberries. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the South Bay, \u003ca href=\"http://www.webbranchinc.com\">Webb Ranch\u003c/a>, a family-run farm in operation since 1922, opens its 2012 u-pick berry season on June 14. The farm in Portola Valley is open for u-pick Thursday through Sunday through July 8, and/or when the berry season finishes. \u003c/p>\n\u003cp>Down the coast near Santa Cruz, \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Berry Farm\u003c/a> has u-pick organic strawberries. Olallieberries should be available this month, followed by blackberries in late July; call for availability. In Pescadero, a little further north along the coast, \u003ca href=\"http://www.phippscountry.com/berries.htm\">Phipps Country Store and Farm\u003c/a> offers u-pick strawberries and olallieberries, as well as a farmstand selling dozens of heirloom and hard-to-find dried beans, many of which are grown on the farm. (And if you can't wait to get home to the kitchen, you can always get inspired with a slice of olallieberry pie at \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a>.) \u003c/p>\n\u003cp>Another way to get great pick-your-own access at very affordable prices is to join a local farm’s CSA (community-supported agriculture) program. Many farms with CSA programs offer u-pick days to members when too many tomatoes, strawberries, or peppers are ripening all at once in the fields. It’s a delicious way to meet your farmers and see just where the produce in your weekly veggie box is coming from. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> grows a wide variety of vegetables, specializing in intriguing and heirloom varieties, with pick-ups in San Francisco and the Peninsula. The farm typically hosts several members' u-picks of tomatoes and padron peppers throughout the summer. While May's strawberry parties are past, \u003ca href=\"http://eatwell.com/for-members/events/\">Eatwell Farm\u003c/a> in Dixon has plans for a members' summer solstice/garlic braiding party on June 23rd along with a tomato-saucing party in August and a chili cookoff in September. \u003c/p>\n\n",
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"excerpt": "Want to make jam? Fill your freezer with berries? Make peach pie for everyone you know? The fun, cheap way to stock up on local fruit is to pick your own, down the coast and out in the delta. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\" alt=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" title=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-44226\">\u003c/a>\u003cbr>\n\u003cem>Kids picking strawberries at Eatwell Farm. Photo: Alicia Relles\u003c/em>\u003c/p>\n\u003cp>When was the last time you picked a peach? Not just picked out, from a $3.99/lb display at Whole Foods or off a piled-high table at the Alemany Farmers' Market, but stood in the shade of a heavily laden tree, your hand cupped around a sun-heated, peach-fuzzed fruit, watching a bead of juice rolling from stem to cleft, the breeze heavy with the scent of sweet fruit and summer-dry grass? \u003c/p>\n\u003cp>Now's the time to get up close and personal with local fruit, whether you're planning fill the pantry with \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\"> apricot jam\u003c/a>, stock the freezer with berries (or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">berry ice cream\u003c/a>), or go crazy for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/19/cherry-cobbler-for-presidents-day/\">cobbler\u003c/a>. Whatever your plans, you'll have loads of sticky fun picking your own at one of the Bay Area's many family-friendly u-pick orchards and farms.\u003c/p>\n\u003cul>\n\u003cstrong>A few tips before you go:\u003c/strong>\n\u003cli>Call ahead to check availability. Mother Nature is fickle, and a small change in the weather can slow down or speed up the ripening process. Call and find out what's actually ripe and ready before you head out.\u003c/li>\n\u003cli>Bring cash. Most small farms are cash-only, doing their business in dollars and quarters, not ATM cards.\u003c/li>\n\u003cli>Fruit needs sunshine and heat to get sweet, which means you'll be leaving San Francisco's cool fogs behind. Bring shady hats for everyone, plus sunscreen and plenty of water. Wearing lightweight, long-sleeved cotton shirts and long pants (rather than skimpy tank tops and shorts) will protect your skin better and keep you from getting scratched by vines or branches. Also, wear closed-toed shoes or sneakers, not flip-flops or sandals.\u003c/li>\n\u003cli>Bring a large picnic cooler with ice, especially if you're picking berries. Nothing rots a perfect strawberry faster than heat and moisture, so if you want to keep those berries perfect on the drive home, pack them into a cooler rather than leaving them to swelter when you stop for lunch.\u003c/li>\n\u003cli>Leave your dog at home. All the things dogs like to do--sniff, dig, run around--can do damage to fields and crops. And no one wants to pick a strawberry after they've seen Fido lift a leg over it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\" alt=\"tomatoes on vine\" title=\"tomatoes on vine\" width=\"560\" height=\"486\" class=\"alignnone size-full wp-image-44210\">\u003c/a>\u003c/p>\n\u003cp>Hot days, cool nights, and rich alluvial soil makes the San Joaquin River Delta a perfect growing spot for everything from apricots to corn. This week, look for cherries and loquats at Brentwood's \u003ca href=\"http://www.peterwolfe.com\">Wolfe Ranch\u003c/a>, a family-run farm that's been growing fruit since 1936. As the summer progresses, the farm will have apricots, white and yellow peaches, plums, tomatoes, and more, including much sought-after Royal Blenheim apricots and Suncrest peaches. Get on their mailing list for weekly updates and availability. Also in Brentwood is \u003ca href=\"http://tachellafamilyfarms.com/\">Tachella Family Farms\u003c/a>, which offers both an indoor farm stand and u-pick, and \u003ca href=\"http://www.brentwoodfruit.com\">Bacchini's Fruit Tree\u003c/a>, a Bay Area favorite for olallieberries as well as peaches, plums, pluots, and more. \u003ca href=\"http://www.peaseranch.com\">Pease Ranch\u003c/a> has lots of cherry varieties to span the early summer season (Burlats, Bings, Rainers, Chinook, Vans, and more) followed by olallieberries, loganberries, and boysenberries. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the South Bay, \u003ca href=\"http://www.webbranchinc.com\">Webb Ranch\u003c/a>, a family-run farm in operation since 1922, opens its 2012 u-pick berry season on June 14. The farm in Portola Valley is open for u-pick Thursday through Sunday through July 8, and/or when the berry season finishes. \u003c/p>\n\u003cp>Down the coast near Santa Cruz, \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Berry Farm\u003c/a> has u-pick organic strawberries. Olallieberries should be available this month, followed by blackberries in late July; call for availability. In Pescadero, a little further north along the coast, \u003ca href=\"http://www.phippscountry.com/berries.htm\">Phipps Country Store and Farm\u003c/a> offers u-pick strawberries and olallieberries, as well as a farmstand selling dozens of heirloom and hard-to-find dried beans, many of which are grown on the farm. (And if you can't wait to get home to the kitchen, you can always get inspired with a slice of olallieberry pie at \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a>.) \u003c/p>\n\u003cp>Another way to get great pick-your-own access at very affordable prices is to join a local farm’s CSA (community-supported agriculture) program. Many farms with CSA programs offer u-pick days to members when too many tomatoes, strawberries, or peppers are ripening all at once in the fields. It’s a delicious way to meet your farmers and see just where the produce in your weekly veggie box is coming from. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> grows a wide variety of vegetables, specializing in intriguing and heirloom varieties, with pick-ups in San Francisco and the Peninsula. The farm typically hosts several members' u-picks of tomatoes and padron peppers throughout the summer. While May's strawberry parties are past, \u003ca href=\"http://eatwell.com/for-members/events/\">Eatwell Farm\u003c/a> in Dixon has plans for a members' summer solstice/garlic braiding party on June 23rd along with a tomato-saucing party in August and a chili cookoff in September. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lavender Splash Cocktail, Fresh from the Medlock Ames' Garden",
"title": "Lavender Splash Cocktail, Fresh from the Medlock Ames' Garden",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-44095\">\u003c/a>\u003c/p>\n\u003cp>I recently had the pleasure of eating and drinking my way around all of California. Over a three week run I put some 2,000 miles on a (borrowed) Chevy Volt all while visiting sustainable farms, wineries, chefs and food producers. And just to be a bit of a humbrag, I did things I never thought I would, like make ice cream with the owners of \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> and hang out with \u003ca href=\"http://dsc.discovery.com/fansites/mythbusters/meet/adam-savage.html\">Adam Savage\u003c/a> from MythBusters to talk about food myths. And I even got to visit a favorite winery of mine, \u003ca href=\"http://www.medlockames.com/\">Medlock Ames\u003c/a> where I learned how to make this lovely Lavender Splash Cocktail at their tasting room and bar. \u003c/p>\n\u003cp>\u003ca href=\"http://www.treehugger.com/green-food/medlock-ames-an-organic-vineyard-with-mini-cows-and-a-century-old-biker-bar.html\">Medlock Ames\u003c/a> is located in Sonoma County's Alexander Valley and they make some of the best wines you'll ever taste. But what makes them really special is their commitment to quality and sustainability which extends beyond the production of great wine. This Lavender Splash Cocktail is just one example of that commitment. It's made with lavender organically grown at the Medlock Ames Tasting Room, shown below with winemaker \u003ca href=\"http://www.medlockames.com/\">Ames Morison\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1465.jpg\" alt=\"Winemaker Ames Morison\" title=\"Winemaker Ames Morison\" width=\"500\" class=\"alignnone size-full wp-image-44096\">\u003c/a>\u003c/p>\n\u003cp>To begin with, the 400-acre vineyard is completely organic, certified and all. In fact, only 50 acres of it is actually farmed. The remainder is left unaltered which is great considering the estate has a neighboring wildlife preserve. As a result, wildlife corridors have been built throughout the property so that wild pigs, deer, bobcats and mountain lions can make their way without being harmed. Or harming any of the grapes. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The winery itself is home to a 84 kWh solar system, which also happens to be a gravity flow facility. During the course of turning grapes into wine, fruit is crushed, fermented and then bottled. But moving all of that vino around usually requires a pump, at least conventionally speaking. But gravity flow wineries are designed to, well...use gravity. Wine is moved from point A to point B using good ol' Mother Earth. As a result, gravity flow facilities use significantly less power than conventional wineries. But they also make much better wine. The delicate nuances found within every grape varietal is actually maintained. It's a win-win.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1251.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1251.jpg\" alt=\"Charging the Chevy Volt at Medlock Ames\" title=\"Charging the Chevy Volt at Medlock Ames\" width=\"500\" class=\"alignnone size-full wp-image-44093\">\u003c/a>\u003c/p>\n\u003cp>While visiting the tasting room, I was even able to plug in my hybrid while we made this very tasty cocktail. If you are looking for a reason to visit Sonoma, this is it. The Medlock Ames Tasting Room is a renovated bar and gas station from the early 1900s. And it too is eco-friendly. Reclaimed wood from the original structure has been used in the new tasting room and bar. And when wine tasting shuts down at 5pm, the adjacent bar conveniently opens up. Here you will find fresh garden-inspired cocktails and quite a few locals. It's like a hipster version of \u003ca href=\"http://en.wikipedia.org/wiki/Cheers\">Cheers\u003c/a>.\u003c/p>\n\u003cp>So calling Medlock Ames green is a bit of an understatement; they're way beyond green!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1472.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1472.jpg\" alt=\"Lavender Growing at the Medlock Ames Tasting Room\" title=\"Lavender Growing at the Medlock Ames Tasting Room\" width=\"500\" class=\"alignnone size-full wp-image-44097\">\u003c/a>\u003c/p>\n\u003cp>In this video, you'll see the bartenders whipping up this lovely garden cocktail. And this Lavender Splash is just one of many garden-themed drinks you'll find here. Pretty much anything planted on-site is game for a mixed drink. One of my other favorites is their spicy margarita made with jalapenos from the garden. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Lavender Splash Cocktail\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/c5QrIIjsNEA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ounces of \u003ca href=\"http://www.ehow.com/how_2129226_infuse-liquor.html\">lavender-infused rum\u003c/a>\u003c/li>\n\u003cli>1/4 ounce of creme de cassis liqueur\u003c/li>\n\u003cli>1/4 ounce Chardonnay and peaches \u003ca href=\"http://cocktails.about.com/od/mixology/r/simple_syrup.htm\">simple syrup\u003c/a>\u003c/li>\n\u003cli>1/2 ounce fresh lime juice\u003c/li>\n\u003cli>a few sprigs of fresh and dried lavender for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions: \u003c/strong>\n\u003cli>Chill a martini glass by filling it with ice prior to mixing the drink.\u003c/li>\n\u003cli> Add all of the alcoholic ingredients to a cocktail shaker, add ice and shake thoroughly.\u003c/li>\n\u003cli>Strain the liquid into the chilled glass.\u003c/li>\n\u003cli>Garnish with both fresh and dried lavender. Enjoy!\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Located in Sonoma County's Alexander Valley is one of my favorite California wineries, Medlock Ames. They make some of the best wines you'll ever taste. But what makes them really special is their commitment to quality and sustainability which extends beyond the production of great wine. This Lavender Splash Cocktail is just one example of that commitment. It's made with lavender organically grown at the Medlock Ames Tasting Room.",
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"description": "Located in Sonoma County's Alexander Valley is one of my favorite California wineries, Medlock Ames. They make some of the best wines you'll ever taste. But what makes them really special is their commitment to quality and sustainability which extends beyond the production of great wine. This Lavender Splash Cocktail is just one example of that commitment. It's made with lavender organically grown at the Medlock Ames Tasting Room.",
"title": "Lavender Splash Cocktail, Fresh from the Medlock Ames' Garden | KQED",
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"headline": "Lavender Splash Cocktail, Fresh from the Medlock Ames' Garden",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-44095\">\u003c/a>\u003c/p>\n\u003cp>I recently had the pleasure of eating and drinking my way around all of California. Over a three week run I put some 2,000 miles on a (borrowed) Chevy Volt all while visiting sustainable farms, wineries, chefs and food producers. And just to be a bit of a humbrag, I did things I never thought I would, like make ice cream with the owners of \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> and hang out with \u003ca href=\"http://dsc.discovery.com/fansites/mythbusters/meet/adam-savage.html\">Adam Savage\u003c/a> from MythBusters to talk about food myths. And I even got to visit a favorite winery of mine, \u003ca href=\"http://www.medlockames.com/\">Medlock Ames\u003c/a> where I learned how to make this lovely Lavender Splash Cocktail at their tasting room and bar. \u003c/p>\n\u003cp>\u003ca href=\"http://www.treehugger.com/green-food/medlock-ames-an-organic-vineyard-with-mini-cows-and-a-century-old-biker-bar.html\">Medlock Ames\u003c/a> is located in Sonoma County's Alexander Valley and they make some of the best wines you'll ever taste. But what makes them really special is their commitment to quality and sustainability which extends beyond the production of great wine. This Lavender Splash Cocktail is just one example of that commitment. It's made with lavender organically grown at the Medlock Ames Tasting Room, shown below with winemaker \u003ca href=\"http://www.medlockames.com/\">Ames Morison\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1465.jpg\" alt=\"Winemaker Ames Morison\" title=\"Winemaker Ames Morison\" width=\"500\" class=\"alignnone size-full wp-image-44096\">\u003c/a>\u003c/p>\n\u003cp>To begin with, the 400-acre vineyard is completely organic, certified and all. In fact, only 50 acres of it is actually farmed. The remainder is left unaltered which is great considering the estate has a neighboring wildlife preserve. As a result, wildlife corridors have been built throughout the property so that wild pigs, deer, bobcats and mountain lions can make their way without being harmed. Or harming any of the grapes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The winery itself is home to a 84 kWh solar system, which also happens to be a gravity flow facility. During the course of turning grapes into wine, fruit is crushed, fermented and then bottled. But moving all of that vino around usually requires a pump, at least conventionally speaking. But gravity flow wineries are designed to, well...use gravity. Wine is moved from point A to point B using good ol' Mother Earth. As a result, gravity flow facilities use significantly less power than conventional wineries. But they also make much better wine. The delicate nuances found within every grape varietal is actually maintained. It's a win-win.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1251.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1251.jpg\" alt=\"Charging the Chevy Volt at Medlock Ames\" title=\"Charging the Chevy Volt at Medlock Ames\" width=\"500\" class=\"alignnone size-full wp-image-44093\">\u003c/a>\u003c/p>\n\u003cp>While visiting the tasting room, I was even able to plug in my hybrid while we made this very tasty cocktail. If you are looking for a reason to visit Sonoma, this is it. The Medlock Ames Tasting Room is a renovated bar and gas station from the early 1900s. And it too is eco-friendly. Reclaimed wood from the original structure has been used in the new tasting room and bar. And when wine tasting shuts down at 5pm, the adjacent bar conveniently opens up. Here you will find fresh garden-inspired cocktails and quite a few locals. It's like a hipster version of \u003ca href=\"http://en.wikipedia.org/wiki/Cheers\">Cheers\u003c/a>.\u003c/p>\n\u003cp>So calling Medlock Ames green is a bit of an understatement; they're way beyond green!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1472.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1472.jpg\" alt=\"Lavender Growing at the Medlock Ames Tasting Room\" title=\"Lavender Growing at the Medlock Ames Tasting Room\" width=\"500\" class=\"alignnone size-full wp-image-44097\">\u003c/a>\u003c/p>\n\u003cp>In this video, you'll see the bartenders whipping up this lovely garden cocktail. And this Lavender Splash is just one of many garden-themed drinks you'll find here. Pretty much anything planted on-site is game for a mixed drink. One of my other favorites is their spicy margarita made with jalapenos from the garden. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Lavender Splash Cocktail\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/c5QrIIjsNEA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ounces of \u003ca href=\"http://www.ehow.com/how_2129226_infuse-liquor.html\">lavender-infused rum\u003c/a>\u003c/li>\n\u003cli>1/4 ounce of creme de cassis liqueur\u003c/li>\n\u003cli>1/4 ounce Chardonnay and peaches \u003ca href=\"http://cocktails.about.com/od/mixology/r/simple_syrup.htm\">simple syrup\u003c/a>\u003c/li>\n\u003cli>1/2 ounce fresh lime juice\u003c/li>\n\u003cli>a few sprigs of fresh and dried lavender for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions: \u003c/strong>\n\u003cli>Chill a martini glass by filling it with ice prior to mixing the drink.\u003c/li>\n\u003cli> Add all of the alcoholic ingredients to a cocktail shaker, add ice and shake thoroughly.\u003c/li>\n\u003cli>Strain the liquid into the chilled glass.\u003c/li>\n\u003cli>Garnish with both fresh and dried lavender. Enjoy!\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cookbook Review: Ripe: A Cook in the Orchard, by Nigel Slater",
"title": "Cookbook Review: Ripe: A Cook in the Orchard, by Nigel Slater",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743329/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Ripe-cover500.jpg\" alt=\"Ripe: A Cook in the Orchard by Nigel Slater\" title=\"Ripe: A Cook in the Orchard by Nigel Slater\" width=\"500\" height=\"698\" class=\"alignnone size-full wp-image-43546\">\u003c/a>\u003c/p>\n\u003cp>The white peaches have returned, the strawberries are perfect, and the season’s first pinky-red cherries are offering their teasing, tart promise of the darker and sweeter varieties to follow. Yes, just as our desire for winter’s citrus is waning, the new stone fruits and berries are arriving to brighten market tables and kitchen counters alike. I doubt that anyone bakes with the precious first rounds of summer fruit—the $4-a-half-pint raspberries, the $10-a-pound blueberries, the tight-fleshed, golf ball-sized nectarines. These are luxuries, eaten before they even make it to the fridge, scattered over ice cream or stirred into Greek yogurt and honey. \u003c/p>\n\u003cp>Soon, though, we’ll have bounty to take for granted, and then Nigel Slater’s new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743329/kqedorg-20\">Ripe: A Cook in the Orchard\u003c/a>, will come in handy. This fat, handsome, persimmon-colored volume is a companion to Slater’s earlier cooking-and-gardening book, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/22/book-review-tender-by-nigel-slater/\">Tender: A Cook in His Vegetable Patch\u003c/a>. As you might guess from the title, \u003cem>Ripe\u003c/em> finds the British food writer and cookbook author moving from his backyard vegetable beds into the trees, vines, and canes that put a multitude of home-grown fruits and nuts onto his table. As in \u003cem>Tender,\u003c/em> Slater writes only about what he can grow in his particular 55-yard stretch of London soil, which means, perhaps disappointingly to Bay Area readers, no citrus, no almonds, no loquats, no pomegranates, persimmons, or avocados.\u003c/p>\n\u003cp>But he has managed, surprisingly, to nurture both a grapevine and three fig trees, along with a host of very British treats—gooseberries, red, white, and black currants (all of which may take some sleuthing to track down even in our well-stocked farmers' markets), rhubarb, damson plums, elderberries, quinces, even the medlar, an odd, old fruit, common in Shakespeare’s day, now a rarity even in Britain. (The small, brown, apple-like fruit must be picked hard, then “bletted,” or left to soften until it has almost rotted. Slater admits to planting his “quaint, hopelessly crooked” medlar for the sheer mystery and romance of it. The tree has since rewarded him with gorgeous blossoming in spring, followed by just enough fruit to make a couple of jars of tart-sweet amber jelly, good with pork and game, in autumn.) His nuts are European ones: hazelnuts, of course, along with chestnuts and walnuts. \u003c/p>\n\u003cp>The recipes, too, are very British: cozy plum crumbles, a myriad of baked apples, Victoria sponge, “messes” of crushed meringue, whipped cream and berries, gooseberry fool, summer pudding, even skillfully updated versions of centuries-old possets and syllabubs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As a longtime food writer and former restaurant chef, Slater has a savvy savory palate that can dip into the herb-and-spice pairings of cuisines around the world and translate them, deliciously, into satisfying, boldly flavored dinners without seeming dilettantish. He pairs green salad with peaches and ham, and mackerel with gooseberry sauce. Guinea fowl is roasted with figs, a Chinese-style pork roast is glazed with plum-ginger sauce, and apples accent pheasant, duck, blood sausage, and rabbit. Turkey gets a stuffing of apricots and pistachio; pork goes with peach salsa, blackberry-and-apple sauce, pears, quinces, plums, even rhubarb. \u003c/p>\n\u003cp>When it comes to sweets, however, he’s a home cook, still with an English schoolboy’s love of the crumbly and the comforting. Not for Slater are the more contemporary, multi-layered (and quite delectable) concoctions found in books like pastry chef David Lebovitz’s \u003ca href=\"http://www.amazon.com/Ripe-Dessert-Outstanding-Fruit-Inside-Alongside/dp/0066212464\">Ripe for Dessert\u003c/a>. \u003c/p>\n\u003cp>Instead Slater, growing preciously small backyard amounts, keeps his preparations full-flavored and unfussy. There are rough-hewn galettes, juicy deep-dish pies, and nearly two dozen easy, buttery, not-too-sweet cakes, weighted with nuts and fruits, gently spiced, equally good as a breakfast nibble, a teatime pick-me-up, or a family dessert. \u003c/p>\n\u003cp>The fig chapter has five variations on figs baked with wine, sugar, and spices, while berries are paired with cream in everything from tiramisu and panna cotta to a raspberry-ripple yogurt fool and a frozen ice of raspberries and cream. Of a peach melba-ish summer fruit sundae (peaches poached in vanilla syrup, served over ice cream and drenched in raspberry-red currant puree) he writes simply, “Oh, joy of joys, such greedy bliss!” \u003c/p>\n\u003cp>However much he may enjoy summer’s peaches, he saves his most finely wrought enthusiasm for the less obvious pleasures of the autumn and winter table--its apples and quinces, pears and walnuts. I cannot think of another food writer who has penned such rhapsodies in honor of the baked apple and its sweet, buttery-topped sister, the apple crumble. While many of the cold-weather, elegantly named heirloom varieties of apple (like D’Arcy Spice, Orleans Reinette, Ribston Pippin, and Cornish Gilliflower) that Slater espouses are rarely seen in the Bay Area, his enthusiasm should encourage you, come fall, to seek beyond the easy Fuji and Galas to the more complex, older apples like Esopus Spitzenburg, Ashmead’s Kernel, or Cox’s Orange Pippin. \u003c/p>\n\u003cp>As with \u003cem>Tender,\u003c/em> however, the real reason to add Ripe to your cookbook shelf is Slater’s smart, supple prose and tart observations, which are at once lyrical, deeply felt, and irresistibly irreverent. Nowhere is this better illustrated than in his introduction, as he writes, \u003c/p>\n\u003cblockquote>\u003cp>There is a moment, sometime around the middle of September, when this garden, this diminutive hortus conclusus I have made in an 1820s London terrace, truly becomes the garden of my dreams. The leaves are turning from green to gold, amber, and rust, the last of the fruits hang crimson and smoky blue on the trees, the pumpkin-colored dahlias and Michaelmas daisies have collapsed like drunks across the gravel path. The garden darkens to the color of ginger cake, here and there a shot of saffron, brilliant ochre, or deepest crimson. The colors, I guess, of the Vatican at prayer. \u003c/p>\n\u003cp>The last berries, apples, and plums, wet and almost rotting from the late sun and autumn rain, lend a mellow, alcoholic scent to the space, like the dregs of an abandoned glass of wine. The garden is falling asleep with an air of damp tobacco and wood smoke, but it is still abundant too, with late blackberries, damsons, and a grapevine at breaking point. Each year I race to get to those blackberries before the feast of Michaelmas, when the devil is said to piss on them.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Recipe: Crisp pork belly, sweet peach salsa\u003c/strong>\u003cbr>\nAsk your butcher to score the skin finely for this, as the crackling is essential. The first brief roasting at the higher temperature sets the crackling on the route to crispness. These ribs are not sweet and sticky like the ones in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592402348/kqedorg-20\">The Kitchen Diaries,\u003c/a> but lightly crisp and lip tingling. \u003c/p>\n\u003cp>\u003cem>Adapted and reprinted with permission from Ripe: A Cook in the Orchard by Nigel Slater, copyright (c) 2010, 2012. Published by Ten Speed Press, a division of Random House, Inc. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\" alt=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" title=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" width=\"400\" height=\"576\" class=\"alignnone size-full wp-image-44146\">\u003c/a>\u003cbr>\n\u003cem>Ripe: Crisp pork belly, sweet peach salsa. Photo: Jonathan Lovekin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003cbr>\n\u003cstrong>Prep Time: \u003c/strong> 30 minutes, plus 4 hours' marinating\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour to 1 hour 10 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong> 1 hour 30 minutes to 1 hour 40 minutes\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\nPork belly – 2 to 3 pounds (1 to 1.5kg), boned, skin intact and finely scored\u003c/p>\n\u003cp>For the rub:\u003cbr>\ngarlic – 3 cloves\u003cbr>\nlight soy sauce – 2 tablespoons\u003cbr>\npeanut oil – a tablespoon\u003cbr>\nsalt – 2 teaspoons\u003cbr>\ndried chile flakes – half a teaspoon\u003cbr>\nChinese five-spice powder – a slightly heaping teaspoon\u003c/p>\n\u003cp>For the peach salsa:\u003cbr>\ngreen onions – 2\u003cbr>\na small red chile\u003cbr>\npeaches – 3\u003cbr>\ncherry tomatoes – 8\u003cbr>\ncilantro – a small bunch\u003cbr>\njuice of 2 limes\u003cbr>\nolive oil – 3 tablespoons\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Put the pork in a china or glass dish. Peel and crush the garlic to a paste, stirring in the soy, oil, salt, chile flakes, and five-spice powder. Spread this paste over the skin and underside of the pork and leave it to marinate for a good four hours, if not overnight.\u003c/p>\n\u003cp>2. Preheat the oven to 425°F (220°C). Place the pork in a roasting pan, then cook, skin-side up, for about twenty minutes. \u003c/p>\n\u003cp>3. Lower the heat to 400°F (200°C) and continue cooking for a further forty to fifty minutes, until the skin is dark and crisp. Leave to rest for ten minutes before carving.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Make the salsa. Trim and finely chop the green onions. Finely chop the chile. Peel, pit, and finely chop the peaches and tomatoes and chop the cilantro. Toss gently, then dress with the lime juice and olive oil. Serve the pork with the salsa.\u003c/p>\n\n",
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"excerpt": "British food writer and passionate backyard gardener Nigel Slater is back, this time on the joys of homegrown fruit and nuts, with the newly issued American edition of Ripe: A Cook in the Orchard. Recipe for Crisp pork belly, sweet peach salsa included.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743329/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Ripe-cover500.jpg\" alt=\"Ripe: A Cook in the Orchard by Nigel Slater\" title=\"Ripe: A Cook in the Orchard by Nigel Slater\" width=\"500\" height=\"698\" class=\"alignnone size-full wp-image-43546\">\u003c/a>\u003c/p>\n\u003cp>The white peaches have returned, the strawberries are perfect, and the season’s first pinky-red cherries are offering their teasing, tart promise of the darker and sweeter varieties to follow. Yes, just as our desire for winter’s citrus is waning, the new stone fruits and berries are arriving to brighten market tables and kitchen counters alike. I doubt that anyone bakes with the precious first rounds of summer fruit—the $4-a-half-pint raspberries, the $10-a-pound blueberries, the tight-fleshed, golf ball-sized nectarines. These are luxuries, eaten before they even make it to the fridge, scattered over ice cream or stirred into Greek yogurt and honey. \u003c/p>\n\u003cp>Soon, though, we’ll have bounty to take for granted, and then Nigel Slater’s new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743329/kqedorg-20\">Ripe: A Cook in the Orchard\u003c/a>, will come in handy. This fat, handsome, persimmon-colored volume is a companion to Slater’s earlier cooking-and-gardening book, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/22/book-review-tender-by-nigel-slater/\">Tender: A Cook in His Vegetable Patch\u003c/a>. As you might guess from the title, \u003cem>Ripe\u003c/em> finds the British food writer and cookbook author moving from his backyard vegetable beds into the trees, vines, and canes that put a multitude of home-grown fruits and nuts onto his table. As in \u003cem>Tender,\u003c/em> Slater writes only about what he can grow in his particular 55-yard stretch of London soil, which means, perhaps disappointingly to Bay Area readers, no citrus, no almonds, no loquats, no pomegranates, persimmons, or avocados.\u003c/p>\n\u003cp>But he has managed, surprisingly, to nurture both a grapevine and three fig trees, along with a host of very British treats—gooseberries, red, white, and black currants (all of which may take some sleuthing to track down even in our well-stocked farmers' markets), rhubarb, damson plums, elderberries, quinces, even the medlar, an odd, old fruit, common in Shakespeare’s day, now a rarity even in Britain. (The small, brown, apple-like fruit must be picked hard, then “bletted,” or left to soften until it has almost rotted. Slater admits to planting his “quaint, hopelessly crooked” medlar for the sheer mystery and romance of it. The tree has since rewarded him with gorgeous blossoming in spring, followed by just enough fruit to make a couple of jars of tart-sweet amber jelly, good with pork and game, in autumn.) His nuts are European ones: hazelnuts, of course, along with chestnuts and walnuts. \u003c/p>\n\u003cp>The recipes, too, are very British: cozy plum crumbles, a myriad of baked apples, Victoria sponge, “messes” of crushed meringue, whipped cream and berries, gooseberry fool, summer pudding, even skillfully updated versions of centuries-old possets and syllabubs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a longtime food writer and former restaurant chef, Slater has a savvy savory palate that can dip into the herb-and-spice pairings of cuisines around the world and translate them, deliciously, into satisfying, boldly flavored dinners without seeming dilettantish. He pairs green salad with peaches and ham, and mackerel with gooseberry sauce. Guinea fowl is roasted with figs, a Chinese-style pork roast is glazed with plum-ginger sauce, and apples accent pheasant, duck, blood sausage, and rabbit. Turkey gets a stuffing of apricots and pistachio; pork goes with peach salsa, blackberry-and-apple sauce, pears, quinces, plums, even rhubarb. \u003c/p>\n\u003cp>When it comes to sweets, however, he’s a home cook, still with an English schoolboy’s love of the crumbly and the comforting. Not for Slater are the more contemporary, multi-layered (and quite delectable) concoctions found in books like pastry chef David Lebovitz’s \u003ca href=\"http://www.amazon.com/Ripe-Dessert-Outstanding-Fruit-Inside-Alongside/dp/0066212464\">Ripe for Dessert\u003c/a>. \u003c/p>\n\u003cp>Instead Slater, growing preciously small backyard amounts, keeps his preparations full-flavored and unfussy. There are rough-hewn galettes, juicy deep-dish pies, and nearly two dozen easy, buttery, not-too-sweet cakes, weighted with nuts and fruits, gently spiced, equally good as a breakfast nibble, a teatime pick-me-up, or a family dessert. \u003c/p>\n\u003cp>The fig chapter has five variations on figs baked with wine, sugar, and spices, while berries are paired with cream in everything from tiramisu and panna cotta to a raspberry-ripple yogurt fool and a frozen ice of raspberries and cream. Of a peach melba-ish summer fruit sundae (peaches poached in vanilla syrup, served over ice cream and drenched in raspberry-red currant puree) he writes simply, “Oh, joy of joys, such greedy bliss!” \u003c/p>\n\u003cp>However much he may enjoy summer’s peaches, he saves his most finely wrought enthusiasm for the less obvious pleasures of the autumn and winter table--its apples and quinces, pears and walnuts. I cannot think of another food writer who has penned such rhapsodies in honor of the baked apple and its sweet, buttery-topped sister, the apple crumble. While many of the cold-weather, elegantly named heirloom varieties of apple (like D’Arcy Spice, Orleans Reinette, Ribston Pippin, and Cornish Gilliflower) that Slater espouses are rarely seen in the Bay Area, his enthusiasm should encourage you, come fall, to seek beyond the easy Fuji and Galas to the more complex, older apples like Esopus Spitzenburg, Ashmead’s Kernel, or Cox’s Orange Pippin. \u003c/p>\n\u003cp>As with \u003cem>Tender,\u003c/em> however, the real reason to add Ripe to your cookbook shelf is Slater’s smart, supple prose and tart observations, which are at once lyrical, deeply felt, and irresistibly irreverent. Nowhere is this better illustrated than in his introduction, as he writes, \u003c/p>\n\u003cblockquote>\u003cp>There is a moment, sometime around the middle of September, when this garden, this diminutive hortus conclusus I have made in an 1820s London terrace, truly becomes the garden of my dreams. The leaves are turning from green to gold, amber, and rust, the last of the fruits hang crimson and smoky blue on the trees, the pumpkin-colored dahlias and Michaelmas daisies have collapsed like drunks across the gravel path. The garden darkens to the color of ginger cake, here and there a shot of saffron, brilliant ochre, or deepest crimson. The colors, I guess, of the Vatican at prayer. \u003c/p>\n\u003cp>The last berries, apples, and plums, wet and almost rotting from the late sun and autumn rain, lend a mellow, alcoholic scent to the space, like the dregs of an abandoned glass of wine. The garden is falling asleep with an air of damp tobacco and wood smoke, but it is still abundant too, with late blackberries, damsons, and a grapevine at breaking point. Each year I race to get to those blackberries before the feast of Michaelmas, when the devil is said to piss on them.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Recipe: Crisp pork belly, sweet peach salsa\u003c/strong>\u003cbr>\nAsk your butcher to score the skin finely for this, as the crackling is essential. The first brief roasting at the higher temperature sets the crackling on the route to crispness. These ribs are not sweet and sticky like the ones in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592402348/kqedorg-20\">The Kitchen Diaries,\u003c/a> but lightly crisp and lip tingling. \u003c/p>\n\u003cp>\u003cem>Adapted and reprinted with permission from Ripe: A Cook in the Orchard by Nigel Slater, copyright (c) 2010, 2012. Published by Ten Speed Press, a division of Random House, Inc. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\" alt=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" title=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" width=\"400\" height=\"576\" class=\"alignnone size-full wp-image-44146\">\u003c/a>\u003cbr>\n\u003cem>Ripe: Crisp pork belly, sweet peach salsa. Photo: Jonathan Lovekin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003cbr>\n\u003cstrong>Prep Time: \u003c/strong> 30 minutes, plus 4 hours' marinating\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour to 1 hour 10 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong> 1 hour 30 minutes to 1 hour 40 minutes\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\nPork belly – 2 to 3 pounds (1 to 1.5kg), boned, skin intact and finely scored\u003c/p>\n\u003cp>For the rub:\u003cbr>\ngarlic – 3 cloves\u003cbr>\nlight soy sauce – 2 tablespoons\u003cbr>\npeanut oil – a tablespoon\u003cbr>\nsalt – 2 teaspoons\u003cbr>\ndried chile flakes – half a teaspoon\u003cbr>\nChinese five-spice powder – a slightly heaping teaspoon\u003c/p>\n\u003cp>For the peach salsa:\u003cbr>\ngreen onions – 2\u003cbr>\na small red chile\u003cbr>\npeaches – 3\u003cbr>\ncherry tomatoes – 8\u003cbr>\ncilantro – a small bunch\u003cbr>\njuice of 2 limes\u003cbr>\nolive oil – 3 tablespoons\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Put the pork in a china or glass dish. Peel and crush the garlic to a paste, stirring in the soy, oil, salt, chile flakes, and five-spice powder. Spread this paste over the skin and underside of the pork and leave it to marinate for a good four hours, if not overnight.\u003c/p>\n\u003cp>2. Preheat the oven to 425°F (220°C). Place the pork in a roasting pan, then cook, skin-side up, for about twenty minutes. \u003c/p>\n\u003cp>3. Lower the heat to 400°F (200°C) and continue cooking for a further forty to fifty minutes, until the skin is dark and crisp. Leave to rest for ten minutes before carving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Make the salsa. Trim and finely chop the green onions. Finely chop the chile. Peel, pit, and finely chop the peaches and tomatoes and chop the cilantro. Toss gently, then dress with the lime juice and olive oil. Serve the pork with the salsa.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Immerse Yourself in Asian Flavors at Richmond’s Pacific East Mall",
"title": "Immerse Yourself in Asian Flavors at Richmond’s Pacific East Mall",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/green-tea-kit-kat.jpg\">\u003cimg class=\"alignnone size-full wp-image-43741\" title=\"green tea kit kat \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/green-tea-kit-kat.jpg\" alt=\"green tea kit kat \" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem> green tea flavored Kit Kat from Japan\u003c/em>\u003c/p>\n\u003cp>I often wish I could be magically transported to the middle of a bustling street market in a far-off land, surrounded by unfamiliar sights, enticing aromas and tempting tastes. When this impulse hits, lacking a plane ticket and a couple of weeks off, I head to Richmond’s Pacific East Mall, where a short voyage plunks me down in the midst of –-no, not a street market, but maybe the next best thing -- an emporium of Chinese, Taiwanese, Vietnamese, Korean, Filipino, Japanese and Indonesian restaurants and foodstuffs. I lose myself for hours, sampling exotic--to me--dishes and perusing products that have made their own journeys across the globe.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/boba-drinks.jpg\">\u003cimg class=\"alignnone size-full wp-image-43742\" title=\"boba drinks\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/boba-drinks.jpg\" alt=\"boba drinks\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>mango tea with jellies and taro bubble tea\u003c/em>\u003c/p>\n\u003cp>A good start for a Pacific East Mall outing is a tall cup of \u003cem>boba\u003c/em> (the popular \u003ca href=\"http://en.wikipedia.org/wiki/Bubble_tea\">bubble tea\u003c/a> beverage that originated in Taiwan) from \u003ca href=\"http://www.yelp.com/biz/j-and-s-coffee-and-tea-house-richmond\">J & S Coffee Tea House\u003c/a>, whose menu lists over 100 drinks made with combinations of milk, tea and fruit or other flavors. I have it on very good authority (teenage daughter) that their taro milk tea with tapioca is “the best” and besides tapioca balls, they offer a dozen different colorful jelly bits--including mango, lychee and passion-fruit flavors--to add some chewy confetti to your drink.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Sheg-kee-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-43743\" title=\"Sheg kee bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Sheg-kee-bakery.jpg\" alt=\"Sheg kee bakery\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>from top left: red bean toast, sesame engagement pastry, date-filled mini-mooncake, taro twist\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next stop is the \u003ca href=\"http://www.shengkee.com/\">Sheng Kee Bakery\u003c/a> with a wide array of traditional Chinese and western-inspired baked goods. I like to try one or two of their buns, rolls, croissants or tall fluffy breads on each visit. Recently, I was drawn to the individually wrapped quarter circles labelled “engagement pastry” in sesame, red bean, pineapple or date flavors. When I asked, the cashier told me these represent a gift given to the family to celebrate an engagement. The sesame pastry provided a friendly, nutty, cookie-like crunch. I have previously taken home their tall taro and red bean breads and date moon cakes. I'm always on the lookout for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/\">new taro treat\u003c/a> and was happy to discover their taro twist, filled with lavender, almond paste-infused taro.\u003c/p>\n\u003cp>When it’s time for a real meal, the mall offers many options for casual, well-traveled spots, including: Thai take-out, Vietnamese Pho, a Noodle house, as well as Japanese, Chinese and Korean eateries. One popular Hong Kong-style restaurant, \u003ca href=\"http://asianpearl.yolasite.com/\">Asian Pearl\u003c/a>, is known for their dim sum (no carts wheeled around here–-so you need to order from the menu, but there are some helpful \u003ca href=\"http://asianpearl.yolasite.com/dim-sum-picture.php\">pictures\u003c/a> or you can always glance over at what diners at the next table are having.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bibimbap1.jpg\">\u003cimg class=\"alignnone size-full wp-image-43948\" title=\"bibimbap\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bibimbap1.jpg\" alt=\"bibimbap\" width=\"400\" height=\"513\">\u003c/a>\u003cbr>\n\u003cem>hot stone bibimbap and banchan\u003c/em>\u003c/p>\n\u003cp>During my most recent visit, I had dinner at the spacious, wood-paneled \u003ca href=\"http://www.yelp.com/biz/koreana-kitchen-ii-richmond\">Koreana Kitchen II\u003c/a> and enjoyed the hot stone \u003cem>bibimbap\u003c/em>, a bowl of rice, topped with mushrooms, spinach, carrots, bean sprouts, seaweed and a choice of protein. The best part was the 10 little dishes of \u003cem>banchan\u003c/em> that accompany all meals, such as kim chi daikon and cabbage, crispy sweet potato, crunchy seaweed, slippery yam noodles, sweet-ish fish cake and more.\u003c/p>\n\u003cp>Sustained by a full tummy, I am ready to tackle the fascinating wares at the queen of the mall, \u003ca href=\"http://www.yelp.com/biz/99-ranch-market-richmond-2\">99 Ranch Market\u003c/a>, a one-stop shop for adventurous (or homesick) cooks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-at-99-ranch.jpg\">\u003cimg class=\"alignnone size-full wp-image-43744\" title=\" blue crabs and fish at 99 ranch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-at-99-ranch.jpg\" alt=\" blue crabs and fish at 99 ranch\" width=\"560\" height=\"520\">\u003c/a>\u003c/p>\n\u003cp>An ocean of fresh fish and seafood lines the back wall, including tanks of live catfish and mussels and clams in ponds of bubbling water. The produce section is home to hard-to-find fruits and vegetables, such as banana flower buds, gobo, lotus root, wood-ear mushrooms and galangal. One market aisle is devoted to a rainbow of rice, (black, white, brown and red) in large to huge sacks. Another features tangled knots of noodles made out of everything from mung beans to sweet potatoes. The snack aisle displays crunchy treats in unusual flavor combinations, such as green onion cookies, durian mochi and strawberry flavored beef jerky. If you are cooking an Asian dish, 99 Ranch is sure to have whatever ingredients you need.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/walnut-soup.jpg\">\u003cimg class=\"alignnone size-full wp-image-43745\" title=\"walnut soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/walnut-soup.jpg\" alt=\"walnut soup\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>The last time I availed myself of 99 Ranch’s worldly repertoire, I was planning to make the comforting Walnut Soup from \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>’s first cookbook, \u003ca href=\"http://www.amazon.com/The-Wisdom-Chinese-Kitchen-Celebration/dp/0684847396\">The Wisdom of the Chinese Kitchen\u003c/a>. The creamy soup, which according to Young is considered a tonic in Chinese culture, has only 3 ingredients. I could manage the oven-roasted walnuts on my own, but knew I needed some help with the other two. So I asked a cashier where to find the rice flour (non-glutinous, specifies Young) and \u003cem>peen tong\u003c/em>, a kind of brown sugar that comes in chunky bars. The cashier’s face brightened at the mention of \u003cem>peen tong\u003c/em> and she directed me to the appropriate aisles. I picked up a couple of other items that I usually get at 99 Ranch (like huge packages of individual servings of crispy Korean seaweed) and headed back to the same cashier I originally asked for help. She seemed genuinely thrilled that I was going to make something with the golden ingots of sugar.\u003c/p>\n\u003cp>Speaking of sugar, another mall shop that is sure to please any sweet-tooth is the \u003ca href=\"http://www.yelp.com/biz/candy-box-richmond\">Candy Box\u003c/a>. A tiny space, crammed floor to ceiling with sugary and salty imported treats from Japan, Taiwan and Hawaii. Day-glo sour fruit, hot, spicy squid and gummy everything plus a sweet, chatty owner who provides generous samples. On my recent visit, she was putting up a sign in the crowded window featuring her latest shipment of Green Tea Flavored Kit Kat bars from Japan. “These are so popular,” she told me, “they will be sold out in a couple of days.” “Why?” I asked? “Don’t know, they’re from Japan, hard to find and people think green tea is healthy.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-21.jpg\">\u003cimg class=\"alignnone size-full wp-image-43956\" title=\"gummy chicken feet\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-21.jpg\" alt=\"gummy chicken feet\" width=\"560\" height=\"406\">\u003c/a>\u003c/p>\n\u003cp>Don’t worry if you missed your chance to shout “gimme a break” in Japanese, or didn’t get enough dim sum at Asian Pearl. You can always take home some gummy chicken feet.\u003c/p>\n\u003cp>\u003cem>(Be forewarned: finding parking can be a nightmare here, especially on the weekends and many shops only accept cash.)\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://goo.gl/maps/jTVe\">Pacific East Mall\u003c/a>\u003cbr>\n3288 Pierce St.\u003cbr>\nRichmond, CA 94804\u003c/p>\n\n",
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"excerpt": "A shopping trip to Richmond's Pacific East Mall Travel takes your palate on a trip to far-off lands with a huge array of Chinese, Japanese, Taiwanese, Korean, and Thai restaurants and foodstuffs. Lose yourself exploring the aisles of 99 Ranch Market, where you can buy almost any ingredient needed for an Asian meal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/green-tea-kit-kat.jpg\">\u003cimg class=\"alignnone size-full wp-image-43741\" title=\"green tea kit kat \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/green-tea-kit-kat.jpg\" alt=\"green tea kit kat \" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem> green tea flavored Kit Kat from Japan\u003c/em>\u003c/p>\n\u003cp>I often wish I could be magically transported to the middle of a bustling street market in a far-off land, surrounded by unfamiliar sights, enticing aromas and tempting tastes. When this impulse hits, lacking a plane ticket and a couple of weeks off, I head to Richmond’s Pacific East Mall, where a short voyage plunks me down in the midst of –-no, not a street market, but maybe the next best thing -- an emporium of Chinese, Taiwanese, Vietnamese, Korean, Filipino, Japanese and Indonesian restaurants and foodstuffs. I lose myself for hours, sampling exotic--to me--dishes and perusing products that have made their own journeys across the globe.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/boba-drinks.jpg\">\u003cimg class=\"alignnone size-full wp-image-43742\" title=\"boba drinks\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/boba-drinks.jpg\" alt=\"boba drinks\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>mango tea with jellies and taro bubble tea\u003c/em>\u003c/p>\n\u003cp>A good start for a Pacific East Mall outing is a tall cup of \u003cem>boba\u003c/em> (the popular \u003ca href=\"http://en.wikipedia.org/wiki/Bubble_tea\">bubble tea\u003c/a> beverage that originated in Taiwan) from \u003ca href=\"http://www.yelp.com/biz/j-and-s-coffee-and-tea-house-richmond\">J & S Coffee Tea House\u003c/a>, whose menu lists over 100 drinks made with combinations of milk, tea and fruit or other flavors. I have it on very good authority (teenage daughter) that their taro milk tea with tapioca is “the best” and besides tapioca balls, they offer a dozen different colorful jelly bits--including mango, lychee and passion-fruit flavors--to add some chewy confetti to your drink.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Sheg-kee-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-43743\" title=\"Sheg kee bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Sheg-kee-bakery.jpg\" alt=\"Sheg kee bakery\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>from top left: red bean toast, sesame engagement pastry, date-filled mini-mooncake, taro twist\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next stop is the \u003ca href=\"http://www.shengkee.com/\">Sheng Kee Bakery\u003c/a> with a wide array of traditional Chinese and western-inspired baked goods. I like to try one or two of their buns, rolls, croissants or tall fluffy breads on each visit. Recently, I was drawn to the individually wrapped quarter circles labelled “engagement pastry” in sesame, red bean, pineapple or date flavors. When I asked, the cashier told me these represent a gift given to the family to celebrate an engagement. The sesame pastry provided a friendly, nutty, cookie-like crunch. I have previously taken home their tall taro and red bean breads and date moon cakes. I'm always on the lookout for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/\">new taro treat\u003c/a> and was happy to discover their taro twist, filled with lavender, almond paste-infused taro.\u003c/p>\n\u003cp>When it’s time for a real meal, the mall offers many options for casual, well-traveled spots, including: Thai take-out, Vietnamese Pho, a Noodle house, as well as Japanese, Chinese and Korean eateries. One popular Hong Kong-style restaurant, \u003ca href=\"http://asianpearl.yolasite.com/\">Asian Pearl\u003c/a>, is known for their dim sum (no carts wheeled around here–-so you need to order from the menu, but there are some helpful \u003ca href=\"http://asianpearl.yolasite.com/dim-sum-picture.php\">pictures\u003c/a> or you can always glance over at what diners at the next table are having.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bibimbap1.jpg\">\u003cimg class=\"alignnone size-full wp-image-43948\" title=\"bibimbap\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bibimbap1.jpg\" alt=\"bibimbap\" width=\"400\" height=\"513\">\u003c/a>\u003cbr>\n\u003cem>hot stone bibimbap and banchan\u003c/em>\u003c/p>\n\u003cp>During my most recent visit, I had dinner at the spacious, wood-paneled \u003ca href=\"http://www.yelp.com/biz/koreana-kitchen-ii-richmond\">Koreana Kitchen II\u003c/a> and enjoyed the hot stone \u003cem>bibimbap\u003c/em>, a bowl of rice, topped with mushrooms, spinach, carrots, bean sprouts, seaweed and a choice of protein. The best part was the 10 little dishes of \u003cem>banchan\u003c/em> that accompany all meals, such as kim chi daikon and cabbage, crispy sweet potato, crunchy seaweed, slippery yam noodles, sweet-ish fish cake and more.\u003c/p>\n\u003cp>Sustained by a full tummy, I am ready to tackle the fascinating wares at the queen of the mall, \u003ca href=\"http://www.yelp.com/biz/99-ranch-market-richmond-2\">99 Ranch Market\u003c/a>, a one-stop shop for adventurous (or homesick) cooks.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-at-99-ranch.jpg\">\u003cimg class=\"alignnone size-full wp-image-43744\" title=\" blue crabs and fish at 99 ranch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-at-99-ranch.jpg\" alt=\" blue crabs and fish at 99 ranch\" width=\"560\" height=\"520\">\u003c/a>\u003c/p>\n\u003cp>An ocean of fresh fish and seafood lines the back wall, including tanks of live catfish and mussels and clams in ponds of bubbling water. The produce section is home to hard-to-find fruits and vegetables, such as banana flower buds, gobo, lotus root, wood-ear mushrooms and galangal. One market aisle is devoted to a rainbow of rice, (black, white, brown and red) in large to huge sacks. Another features tangled knots of noodles made out of everything from mung beans to sweet potatoes. The snack aisle displays crunchy treats in unusual flavor combinations, such as green onion cookies, durian mochi and strawberry flavored beef jerky. If you are cooking an Asian dish, 99 Ranch is sure to have whatever ingredients you need.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/walnut-soup.jpg\">\u003cimg class=\"alignnone size-full wp-image-43745\" title=\"walnut soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/walnut-soup.jpg\" alt=\"walnut soup\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>The last time I availed myself of 99 Ranch’s worldly repertoire, I was planning to make the comforting Walnut Soup from \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>’s first cookbook, \u003ca href=\"http://www.amazon.com/The-Wisdom-Chinese-Kitchen-Celebration/dp/0684847396\">The Wisdom of the Chinese Kitchen\u003c/a>. The creamy soup, which according to Young is considered a tonic in Chinese culture, has only 3 ingredients. I could manage the oven-roasted walnuts on my own, but knew I needed some help with the other two. So I asked a cashier where to find the rice flour (non-glutinous, specifies Young) and \u003cem>peen tong\u003c/em>, a kind of brown sugar that comes in chunky bars. The cashier’s face brightened at the mention of \u003cem>peen tong\u003c/em> and she directed me to the appropriate aisles. I picked up a couple of other items that I usually get at 99 Ranch (like huge packages of individual servings of crispy Korean seaweed) and headed back to the same cashier I originally asked for help. She seemed genuinely thrilled that I was going to make something with the golden ingots of sugar.\u003c/p>\n\u003cp>Speaking of sugar, another mall shop that is sure to please any sweet-tooth is the \u003ca href=\"http://www.yelp.com/biz/candy-box-richmond\">Candy Box\u003c/a>. A tiny space, crammed floor to ceiling with sugary and salty imported treats from Japan, Taiwan and Hawaii. Day-glo sour fruit, hot, spicy squid and gummy everything plus a sweet, chatty owner who provides generous samples. On my recent visit, she was putting up a sign in the crowded window featuring her latest shipment of Green Tea Flavored Kit Kat bars from Japan. “These are so popular,” she told me, “they will be sold out in a couple of days.” “Why?” I asked? “Don’t know, they’re from Japan, hard to find and people think green tea is healthy.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-21.jpg\">\u003cimg class=\"alignnone size-full wp-image-43956\" title=\"gummy chicken feet\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-21.jpg\" alt=\"gummy chicken feet\" width=\"560\" height=\"406\">\u003c/a>\u003c/p>\n\u003cp>Don’t worry if you missed your chance to shout “gimme a break” in Japanese, or didn’t get enough dim sum at Asian Pearl. You can always take home some gummy chicken feet.\u003c/p>\n\u003cp>\u003cem>(Be forewarned: finding parking can be a nightmare here, especially on the weekends and many shops only accept cash.)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/plasticity560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/plasticity560.jpg\" alt=\"Plasticity\" title=\"Plasticity\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43693\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Post by \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=14364\">Marie K Lee\u003c/a>\u003c/em>\u003c/p>\n\u003cp>There are many people finding ways (often illegally) to redefine urban space in a manner that allows them to pursue their unique passions. It is essential to share the stories of these individuals in an effort to remind city dwellers and visitors not only what is possible, but also that there is still adventure hiding just underneath, or sometimes above, the surface of their daily routines.\u003c/p>\n\u003cul>\n\u003cstrong>Plasticity\u003c/strong> by filmmaker Ryan Malloy leads a tour through three unconventional uses of urban space in San Francisco: a rooftop apiary, an occasional restaurant, and a mobile pizzeria. Profiles include:\n\u003cli>Cameo Wood from \u003ca href=\"http://www.hmsbeekeeper.com/HMSB/Blog/Blog.html\">Her Majesty's Secret Beekeeper\u003c/a>\u003c/li>\n\u003cli>Anthony Myint from \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Chinese Food\u003c/a>\u003c/li>\n\u003cli>Jeff Krupman from \u003ca href=\"http://thepizzahacker.com/\">thePizzaHacker.com\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Watch Plasticity:\u003c/strong>\u003c/p>\n\u003cp>\u003cembed src=\"http://science.kqed.org/quest/files/jw-player-plugin-for-wordpress/player/player.swf\" height=\"360\" width=\"480\" allowscriptaccess=\"always\" allowfullscreen=\"true\" flashvars=\"&bandwidth=2841&controlbar=over&dock=false&file=tv%2Ftruly%2F1205-plasticity.m4v&image=http%3A%2F%2Fwww.kqed.org%2Fassets%2Fimg%2Farts%2Fprograms%2Ftrulyca%2Fshorts%2Fplasticity-640x360.jpg&gapro.accountid=UA-1538528-1&gapro.height=360&gapro.pluginmode=FLASH&gapro.trackpercentage=true&gapro.trackstarts=true&gapro.tracktime=true&gapro.visible=true&gapro.width=640&gapro.x=0&gapro.y=0&plugins=gapro-1&skin=http%3A%2F%2Fscience.kqed.org%2Fquest%2Fwp-content%2Fplugins%2Fjw-player-plugin-for-wordpress%2Fskins%2Fglow.zip&streamer=rtmp%3A%2F%2Fkqed-flash02.streamguys.us%2Ftopics%2Fmp4%2F&viral.allowmenu=true&viral.bgcolor=0x333333&viral.fgcolor=0xffffff&viral.functions=embed&viral.matchplayercolors=true&viral.oncomplete=false&viral.pluginmode=FLASH\">\u003c/embed>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>About the Filmmaker:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ryan-malloy-300x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ryan-malloy150.jpg\" alt=\"Filmmaker Ryan Malloy\" title=\"Filmmaker Ryan Malloy\" width=\"150\" height=\"150\" class=\"alignleft size-full wp-image-43703\">\u003c/a>Ryan Malloy's interest in making documentary films grew out of a passion for improving urban environments. He worked for several years to enhance transportation services in cities and towns along the East Coast, with the goal of connecting people with the opportunities that allow them to build their lives in meaningful ways. Malloy turned to documentary film as another tool to frame the stories of urban landscapes and the people who find their way in them. He hopes to bring focus to the spontaneous ways people interact with the built environment and the effects of urban policies and development.\u003c/p>\n\u003cp>Ryan Malloy is a graduate of Wesleyan University. He earned a master's degree in urban planning from the University of Michigan and an M.F.A. in documentary film and video from Stanford University.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/arts/programs/trulyca/shorts/episode.jsp?essid=92438\">Plasticity\u003c/a> has been released as part of the \u003ca href=\"http://www.kqed.org/arts/programs/trulyca/shorts/index.jsp\">Truly CA Shorts\u003c/a> podcast, which is a web-only companion series featuring a new downloadable short documentary (30 minutes or less) every other month. \u003ca href=\"http://phobos.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?id=150683020\">Subscribe to this free podcast\u003c/a> at iTunes.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Plasticity\u003c/strong> by filmmaker Ryan Malloy leads a tour through three unconventional uses of urban space in San Francisco: a rooftop apiary, an occasional restaurant, and a mobile pizzeria. Watch the short film online!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/plasticity560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/plasticity560.jpg\" alt=\"Plasticity\" title=\"Plasticity\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43693\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Post by \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=14364\">Marie K Lee\u003c/a>\u003c/em>\u003c/p>\n\u003cp>There are many people finding ways (often illegally) to redefine urban space in a manner that allows them to pursue their unique passions. It is essential to share the stories of these individuals in an effort to remind city dwellers and visitors not only what is possible, but also that there is still adventure hiding just underneath, or sometimes above, the surface of their daily routines.\u003c/p>\n\u003cul>\n\u003cstrong>Plasticity\u003c/strong> by filmmaker Ryan Malloy leads a tour through three unconventional uses of urban space in San Francisco: a rooftop apiary, an occasional restaurant, and a mobile pizzeria. Profiles include:\n\u003cli>Cameo Wood from \u003ca href=\"http://www.hmsbeekeeper.com/HMSB/Blog/Blog.html\">Her Majesty's Secret Beekeeper\u003c/a>\u003c/li>\n\u003cli>Anthony Myint from \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Chinese Food\u003c/a>\u003c/li>\n\u003cli>Jeff Krupman from \u003ca href=\"http://thepizzahacker.com/\">thePizzaHacker.com\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Watch Plasticity:\u003c/strong>\u003c/p>\n\u003cp>\u003cembed src=\"http://science.kqed.org/quest/files/jw-player-plugin-for-wordpress/player/player.swf\" height=\"360\" width=\"480\" allowscriptaccess=\"always\" allowfullscreen=\"true\" flashvars=\"&bandwidth=2841&controlbar=over&dock=false&file=tv%2Ftruly%2F1205-plasticity.m4v&image=http%3A%2F%2Fwww.kqed.org%2Fassets%2Fimg%2Farts%2Fprograms%2Ftrulyca%2Fshorts%2Fplasticity-640x360.jpg&gapro.accountid=UA-1538528-1&gapro.height=360&gapro.pluginmode=FLASH&gapro.trackpercentage=true&gapro.trackstarts=true&gapro.tracktime=true&gapro.visible=true&gapro.width=640&gapro.x=0&gapro.y=0&plugins=gapro-1&skin=http%3A%2F%2Fscience.kqed.org%2Fquest%2Fwp-content%2Fplugins%2Fjw-player-plugin-for-wordpress%2Fskins%2Fglow.zip&streamer=rtmp%3A%2F%2Fkqed-flash02.streamguys.us%2Ftopics%2Fmp4%2F&viral.allowmenu=true&viral.bgcolor=0x333333&viral.fgcolor=0xffffff&viral.functions=embed&viral.matchplayercolors=true&viral.oncomplete=false&viral.pluginmode=FLASH\">\u003c/embed>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Filmmaker:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ryan-malloy-300x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ryan-malloy150.jpg\" alt=\"Filmmaker Ryan Malloy\" title=\"Filmmaker Ryan Malloy\" width=\"150\" height=\"150\" class=\"alignleft size-full wp-image-43703\">\u003c/a>Ryan Malloy's interest in making documentary films grew out of a passion for improving urban environments. He worked for several years to enhance transportation services in cities and towns along the East Coast, with the goal of connecting people with the opportunities that allow them to build their lives in meaningful ways. Malloy turned to documentary film as another tool to frame the stories of urban landscapes and the people who find their way in them. He hopes to bring focus to the spontaneous ways people interact with the built environment and the effects of urban policies and development.\u003c/p>\n\u003cp>Ryan Malloy is a graduate of Wesleyan University. He earned a master's degree in urban planning from the University of Michigan and an M.F.A. in documentary film and video from Stanford University.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/arts/programs/trulyca/shorts/episode.jsp?essid=92438\">Plasticity\u003c/a> has been released as part of the \u003ca href=\"http://www.kqed.org/arts/programs/trulyca/shorts/index.jsp\">Truly CA Shorts\u003c/a> podcast, which is a web-only companion series featuring a new downloadable short documentary (30 minutes or less) every other month. \u003ca href=\"http://phobos.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?id=150683020\">Subscribe to this free podcast\u003c/a> at iTunes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Best first date spots in San Francisco, Marin, and Sonoma counties",
"title": "Best first date spots in San Francisco, Marin, and Sonoma counties",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/couples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/couples.jpg\" alt=\"couples\" title=\"couples\" width=\"560\" height=\"500\" class=\"alignnone size-full wp-image-43979\">\u003c/a>\u003cbr>\n\u003cem>Photos: Pamela Palma\u003c/em>\u003c/p>\n\u003cp>Where's the best place to take a first date? From the romantically-lit and intimate to the no-pressure fun and casual spots, we've rounded up the best places in three counties to dine with someone you're just getting to know. Read on...\u003c/p>\n\u003cp>\u003ca href=\"http://laciccia.com/\">1) La Ciccia\u003c/a>, San Francisco (Noe Valley)\u003cbr>\nNot since \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> has an Italian restaurant, focused on a single region, captured the hearts of so many diners. Cozy and intimate, this Noe Valley eatery is where to go when you want to up the romance ante.\u003c/p>\n\u003cp>Focusing entirely on his native cuisine from Sardegna, chef Massimiliano Conti sticks to his roots with a rustic, seafood-focused menu and an impressive wine list that showcases the region’s interesting offerings like Cannonau and Vermentino. The octopus stew is a staple for many diners.\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">2) State Bird Provisions\u003c/a>, San Francisco (Lower Fillmore)\u003cbr>\nIf your date is into the Bay Area food scene go to State Bird Provisions, one of the coolest new spots where you are likely to see San Francisco chefs dining. What started off as a way for chefs Stuart Brioza and Nicole Krasinski, formerly of Rubicon, to deep-fry quail (California’s state bird) has developed into one of San Francisco’s most innovative menus. Some dishes are served Dim Sum style, others can be ordered, everything arrives at the whim of the kitchen, and it’s all delicious. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">3) The Ferry Building\u003c/a>, San Francisco (Embarcadero)\u003cbr>\nIt seems nearly impossible to have a boring date at a marketplace that offers so much. Try \u003ca href=\"http://www.ferrybuildingmarketplace.com/hog_island_oyster_company.php\">Hog Island Oyster Company\u003c/a> for a super social happy hour Monday through Thursday, or meet up on a Saturday morning for celebrity-chef-spotting at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">farmers’ market\u003c/a>. Grab a meat cone or a satisfying sandwich from \u003ca href=\"http://www.ferrybuildingmarketplace.com/boccalone_shop_page.php\">Boccalone\u003c/a> or a loaf of bread from \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">Acme\u003c/a> and a wheel of Red Hawk from \u003ca href=\"http://www.ferrybuildingmarketplace.com/cowgirl_creamery.php\">Cowgirl Creamery\u003c/a> to make your own, then head to the dock to watch the boats pass by.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brazenheadsf.com/\">4) Brazen Head\u003c/a>, San Francisco (Marina)\u003cbr>\nOne of San Francisco's best late-night restaurants has flown under the radar since it opened in 1980. Belly up to the bar for a classic gin martini from a charming curmudgeon of a bartender and enjoy it with a plate of oysters and a spot-on French onion gratinee soup. A petite filet, some shrimp scampi, and the flattering dim light of the tiny dining room add up to romance galore. The best part? They serve dinner until 1am.\u003c/p>\n\u003cp>\u003ca href=\"http://barbocce.com/\">5) Bar Bocce\u003c/a>, Sausalito\u003cbr>\nThe newest addition to Sausalito’s tourist-friendly and locally-beloved food and wine scene is an idyllic spot for a first date. Watch the sun set over the harbor from any of the outdoor couches or tables surrounding the fire pit, or ignore the natural beauty in favor of athletics as you toss a bocce ball forward and a glass of wine back. Though the food is secondary to the setting and the innovative wine-cocktail list, Bar Bocce is absolutely worth a visit for a first date--even if it's just with a friend.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sorellacaffe.com/\">6) Sorella Caffe\u003c/a>, Fairfax\u003cbr>\nClassically Fairfaxian-casual, Sorella Caffe has a skilled, low-key staff and solid Italian food with flair. Special touches like a live piano player, a round windowed dining room and a fireplace that makes diners feel as though they're enjoying their gorgonzola ravioli in a toasty, warm yurt. Sorella is a comfortable spot to get to know someone while enjoying a little whimsy-- a giant communal wheel of Parmesan cheese arrives as the menus do and diners are presented with a bowlful of gummy bears to dig through while perusing the dessert menu.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurantpicco.com/\">7) Picco\u003c/a>, Larkspur\u003cbr>\nLet's face it--you can't go wrong taking a date to ANY of \u003ca href=\"http://www.restaurantpicco.com/docs/picco_presskit.pdf\">Bruce Hill's\u003c/a> restaurants. \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>, \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a>, and \u003ca href=\"http://www.pizzeriapicco.com/\">Pizzeria Picco\u003c/a> are all excellent establishments on their own merits, but there's something about Picco that is so cozy and inviting that it's hard to imagine any first date that takes place here not being a success. After a dinner of Hill's made-to-order risotto of the day, paired with one of the restaurant's signature cocktails, take a stroll through downtown Larkspur to enjoy the fresh Marin air.\u003c/p>\n\u003cp>\u003ca href=\"http://www.underwoodgraton.com/\">8) Underwood\u003c/a>, Graton\u003cbr>\nSure, it's a drive from just about anywhere in Sonoma, Marin, or San Francisco Counties--unless you happen to be one of the 1900 people who live in Graton--but the Underwood Bar and Bistro is worth a trek of any distance to eat chef Matthew Greenbaum's food while sitting quietly amongst the wine country movers-and-shakers who come to their hometown restaurant for a little slice of sophistication. Sharing several small plates of tapas and some innovative cocktails like a \u003ca href=\"http://www.underwoodgraton.com/cocktail.pdf\">French Martini\u003c/a> is a great way to break the ice. And hey, if the date goes REALLY well, you can breakfast at Greenbaum's \u003ca href=\"http://willowwoodgraton.com/\">Willow Wood\u003c/a> across the street...the next morning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">9) Scopa\u003c/a>, Healdsburg\u003cbr>\nIn a town where antiques and San Francisco Marina-district overflow comprise more of the population during the summertime than native Healdsburgers do, Scopa is a bastion of good, homey food with a hip atmosphere that caters to tourists and locals alike. Scopa is right on the town's central square, and a stroll around the grassy park and a little window-shopping while you wait for your table sets the tone for a casual yet intimate evening. Don't miss Nonna's chicken, a recipe handed down from NorCal local chef Ari Rosen's grandmother. A perfect mix of local and carefully-selected Italian wines are de rigeur. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.diavolapizzeria.com/\">10) Diavola\u003c/a>, Geyserville\u003cbr>\nThe more casual \"little brother\" of the former \u003ca href=\"http://pantry.blogs.pressdemocrat.com/11795/r-i-p-santi/\">Santi\u003c/a> (R.I.P.), Geyserville's Diavola focuses on turning basic local ingredients into the most delicious pizza, pasta, and housemade salumi and sausages. In addition to a 'dine-at-the table' date, Diavola offers a plethora of options for a picnic date. Grab some homemade pickles and pate from the take-out case, and enjoy your meal outdoors with a bottle of local wine at any of the dozens of wineries within a 10-mile radius.\u003c/p>\n\n",
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"excerpt": "Where's the best place to take a first date? We round up ten varied, vetted spots to ensure your first dinner a deux is unforgettable.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/couples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/couples.jpg\" alt=\"couples\" title=\"couples\" width=\"560\" height=\"500\" class=\"alignnone size-full wp-image-43979\">\u003c/a>\u003cbr>\n\u003cem>Photos: Pamela Palma\u003c/em>\u003c/p>\n\u003cp>Where's the best place to take a first date? From the romantically-lit and intimate to the no-pressure fun and casual spots, we've rounded up the best places in three counties to dine with someone you're just getting to know. Read on...\u003c/p>\n\u003cp>\u003ca href=\"http://laciccia.com/\">1) La Ciccia\u003c/a>, San Francisco (Noe Valley)\u003cbr>\nNot since \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> has an Italian restaurant, focused on a single region, captured the hearts of so many diners. Cozy and intimate, this Noe Valley eatery is where to go when you want to up the romance ante.\u003c/p>\n\u003cp>Focusing entirely on his native cuisine from Sardegna, chef Massimiliano Conti sticks to his roots with a rustic, seafood-focused menu and an impressive wine list that showcases the region’s interesting offerings like Cannonau and Vermentino. The octopus stew is a staple for many diners.\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">2) State Bird Provisions\u003c/a>, San Francisco (Lower Fillmore)\u003cbr>\nIf your date is into the Bay Area food scene go to State Bird Provisions, one of the coolest new spots where you are likely to see San Francisco chefs dining. What started off as a way for chefs Stuart Brioza and Nicole Krasinski, formerly of Rubicon, to deep-fry quail (California’s state bird) has developed into one of San Francisco’s most innovative menus. Some dishes are served Dim Sum style, others can be ordered, everything arrives at the whim of the kitchen, and it’s all delicious. \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.ferrybuildingmarketplace.com/\">3) The Ferry Building\u003c/a>, San Francisco (Embarcadero)\u003cbr>\nIt seems nearly impossible to have a boring date at a marketplace that offers so much. Try \u003ca href=\"http://www.ferrybuildingmarketplace.com/hog_island_oyster_company.php\">Hog Island Oyster Company\u003c/a> for a super social happy hour Monday through Thursday, or meet up on a Saturday morning for celebrity-chef-spotting at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">farmers’ market\u003c/a>. Grab a meat cone or a satisfying sandwich from \u003ca href=\"http://www.ferrybuildingmarketplace.com/boccalone_shop_page.php\">Boccalone\u003c/a> or a loaf of bread from \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">Acme\u003c/a> and a wheel of Red Hawk from \u003ca href=\"http://www.ferrybuildingmarketplace.com/cowgirl_creamery.php\">Cowgirl Creamery\u003c/a> to make your own, then head to the dock to watch the boats pass by.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brazenheadsf.com/\">4) Brazen Head\u003c/a>, San Francisco (Marina)\u003cbr>\nOne of San Francisco's best late-night restaurants has flown under the radar since it opened in 1980. Belly up to the bar for a classic gin martini from a charming curmudgeon of a bartender and enjoy it with a plate of oysters and a spot-on French onion gratinee soup. A petite filet, some shrimp scampi, and the flattering dim light of the tiny dining room add up to romance galore. The best part? They serve dinner until 1am.\u003c/p>\n\u003cp>\u003ca href=\"http://barbocce.com/\">5) Bar Bocce\u003c/a>, Sausalito\u003cbr>\nThe newest addition to Sausalito’s tourist-friendly and locally-beloved food and wine scene is an idyllic spot for a first date. Watch the sun set over the harbor from any of the outdoor couches or tables surrounding the fire pit, or ignore the natural beauty in favor of athletics as you toss a bocce ball forward and a glass of wine back. Though the food is secondary to the setting and the innovative wine-cocktail list, Bar Bocce is absolutely worth a visit for a first date--even if it's just with a friend.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sorellacaffe.com/\">6) Sorella Caffe\u003c/a>, Fairfax\u003cbr>\nClassically Fairfaxian-casual, Sorella Caffe has a skilled, low-key staff and solid Italian food with flair. Special touches like a live piano player, a round windowed dining room and a fireplace that makes diners feel as though they're enjoying their gorgonzola ravioli in a toasty, warm yurt. Sorella is a comfortable spot to get to know someone while enjoying a little whimsy-- a giant communal wheel of Parmesan cheese arrives as the menus do and diners are presented with a bowlful of gummy bears to dig through while perusing the dessert menu.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurantpicco.com/\">7) Picco\u003c/a>, Larkspur\u003cbr>\nLet's face it--you can't go wrong taking a date to ANY of \u003ca href=\"http://www.restaurantpicco.com/docs/picco_presskit.pdf\">Bruce Hill's\u003c/a> restaurants. \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>, \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a>, and \u003ca href=\"http://www.pizzeriapicco.com/\">Pizzeria Picco\u003c/a> are all excellent establishments on their own merits, but there's something about Picco that is so cozy and inviting that it's hard to imagine any first date that takes place here not being a success. After a dinner of Hill's made-to-order risotto of the day, paired with one of the restaurant's signature cocktails, take a stroll through downtown Larkspur to enjoy the fresh Marin air.\u003c/p>\n\u003cp>\u003ca href=\"http://www.underwoodgraton.com/\">8) Underwood\u003c/a>, Graton\u003cbr>\nSure, it's a drive from just about anywhere in Sonoma, Marin, or San Francisco Counties--unless you happen to be one of the 1900 people who live in Graton--but the Underwood Bar and Bistro is worth a trek of any distance to eat chef Matthew Greenbaum's food while sitting quietly amongst the wine country movers-and-shakers who come to their hometown restaurant for a little slice of sophistication. Sharing several small plates of tapas and some innovative cocktails like a \u003ca href=\"http://www.underwoodgraton.com/cocktail.pdf\">French Martini\u003c/a> is a great way to break the ice. And hey, if the date goes REALLY well, you can breakfast at Greenbaum's \u003ca href=\"http://willowwoodgraton.com/\">Willow Wood\u003c/a> across the street...the next morning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">9) Scopa\u003c/a>, Healdsburg\u003cbr>\nIn a town where antiques and San Francisco Marina-district overflow comprise more of the population during the summertime than native Healdsburgers do, Scopa is a bastion of good, homey food with a hip atmosphere that caters to tourists and locals alike. Scopa is right on the town's central square, and a stroll around the grassy park and a little window-shopping while you wait for your table sets the tone for a casual yet intimate evening. Don't miss Nonna's chicken, a recipe handed down from NorCal local chef Ari Rosen's grandmother. A perfect mix of local and carefully-selected Italian wines are de rigeur. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.diavolapizzeria.com/\">10) Diavola\u003c/a>, Geyserville\u003cbr>\nThe more casual \"little brother\" of the former \u003ca href=\"http://pantry.blogs.pressdemocrat.com/11795/r-i-p-santi/\">Santi\u003c/a> (R.I.P.), Geyserville's Diavola focuses on turning basic local ingredients into the most delicious pizza, pasta, and housemade salumi and sausages. In addition to a 'dine-at-the table' date, Diavola offers a plethora of options for a picnic date. Grab some homemade pickles and pate from the take-out case, and enjoy your meal outdoors with a bottle of local wine at any of the dozens of wineries within a 10-mile radius.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Preview of SoMa StrEat Food Park ",
"title": "A Preview of SoMa StrEat Food Park ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>, the new permanent street food space at 11th and Folsom, is gearing up for its big grand opening next Wednesday with a series of soft launch lunches. Today was the first preview of what's to come and six trucks were serving a steady stream of customers: \u003ca href=\"https://www.facebook.com/mrnicesf\">Mr. Nice SF\u003c/a>, \u003ca href=\"http://www.smokinwarehouse.com/\">Smokin' Warehouse BBQ\u003c/a>, \u003ca href=\"http://www.sunrisedeli.net/\">Sunrise Deli\u003c/a>, \u003ca href=\"http://www.brassknucklesf.com/home.html\">Brass Knuckle\u003c/a>, \u003ca href=\"https://twitter.com/#!/LaPastrami\">La Pastrami\u003c/a> and \u003ca href=\"http://www.goldenwaffle.net/\">Golden Waffle\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\" alt=\"menu\" title=\"menu\" width=\"280\" height=\"500\" class=\"alignnone size-full wp-image-44053\">\u003c/a>\u003c/p>\n\u003cp>\"The inspiration to form a permanent street food pod came from both the lack of opportunities and infinite barriers the current street food vendors in San Francisco are faced with and from the existing permanent pods other states have been comfortably enjoying throughout the last decade,\" said founder Carlos Muela via email. \u003c/p>\n\u003cp>\"We love the SoMa neighborhood and there is a lot of opportunity here. It is easy to get to and centrally located. As of now, there are not that many food options in the neighborhood, but we hope that will begin to change with the addition of the park.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3620-e1338500992905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3620-e1338500992905.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44056\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\" alt=\"food truck\" title=\"food truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44055\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\" alt=\"brass knucke\" title=\"brass knucke\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44058\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624.jpg\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44060\">\u003c/a>\u003c/p>\n\u003cp>He's successfully transformed the abandoned U-Haul parking lot into a food oasis, as there's lots of potted plants scattered throughout the park and ample places to sit or stand while eating. Carlos remarked, \"It was a complete eyesore for the neighborhood.\" But once you're within the food park itself, it's easy to forget you're right near the 101 overpass. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624-e1338501448492.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44062\">\u003c/p>\n\u003cp>There's also handicap-accessible bathrooms and plenty of bicycle parking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\" alt=\"bathrooms\" title=\"bathrooms\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44057\">\u003c/a>\u003c/p>\n\u003cp>And there's a large seating area with a roof, in case you're not inclined to dine in the sun. It's pet-friendly, too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\" alt=\"covered space\" title=\"covered space\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44061\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\" alt=\"dog\" title=\"dog\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44066\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\" alt=\"falafel\" title=\"falafel\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44065\">\u003c/a>\u003c/p>\n\u003cp>Carlos says that food trucks will rotate in and out on a weekly and monthly basis, following the formal opening next week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003cstrong>\u003ca href=\"https://maps.google.com/maps?q=428+11th+street,+san+francisco,+ca&hl=en&ll=37.77102,-122.412028&spn=0.00904,0.017853&hnear=428+11th+St,+San+Francisco,+California&gl=us&t=m&z=16&iwloc=A\">map\u003c/a>\u003c/strong>\u003cbr>\n428 11th Street @ Harrison\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SoMaStrEatFoodPark\">SoMaStrEatFoodPark\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/SoMaStrEatFood\">SoMaStrEatFood\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "44049 http://blogs.kqed.org/bayareabites/?p=44049",
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"excerpt": "SoMa StrEat Food Park, the new permanent street food space at 11th and Folsom, is gearing up for its big grand opening next Wednesday with a series of soft launch lunches. Today was the first preview of what's to come. ",
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"description": "SoMa StrEat Food Park, the new permanent street food space at 11th and Folsom, is gearing up for its big grand opening next Wednesday with a series of soft launch lunches. Today was the first preview of what's to come. ",
"title": "A Preview of SoMa StrEat Food Park | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>, the new permanent street food space at 11th and Folsom, is gearing up for its big grand opening next Wednesday with a series of soft launch lunches. Today was the first preview of what's to come and six trucks were serving a steady stream of customers: \u003ca href=\"https://www.facebook.com/mrnicesf\">Mr. Nice SF\u003c/a>, \u003ca href=\"http://www.smokinwarehouse.com/\">Smokin' Warehouse BBQ\u003c/a>, \u003ca href=\"http://www.sunrisedeli.net/\">Sunrise Deli\u003c/a>, \u003ca href=\"http://www.brassknucklesf.com/home.html\">Brass Knuckle\u003c/a>, \u003ca href=\"https://twitter.com/#!/LaPastrami\">La Pastrami\u003c/a> and \u003ca href=\"http://www.goldenwaffle.net/\">Golden Waffle\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\" alt=\"menu\" title=\"menu\" width=\"280\" height=\"500\" class=\"alignnone size-full wp-image-44053\">\u003c/a>\u003c/p>\n\u003cp>\"The inspiration to form a permanent street food pod came from both the lack of opportunities and infinite barriers the current street food vendors in San Francisco are faced with and from the existing permanent pods other states have been comfortably enjoying throughout the last decade,\" said founder Carlos Muela via email. \u003c/p>\n\u003cp>\"We love the SoMa neighborhood and there is a lot of opportunity here. It is easy to get to and centrally located. As of now, there are not that many food options in the neighborhood, but we hope that will begin to change with the addition of the park.\"\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/24/2012/05/IMG_3620-e1338500992905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3620-e1338500992905.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44056\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\" alt=\"food truck\" title=\"food truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44055\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\" alt=\"brass knucke\" title=\"brass knucke\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44058\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624.jpg\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44060\">\u003c/a>\u003c/p>\n\u003cp>He's successfully transformed the abandoned U-Haul parking lot into a food oasis, as there's lots of potted plants scattered throughout the park and ample places to sit or stand while eating. Carlos remarked, \"It was a complete eyesore for the neighborhood.\" But once you're within the food park itself, it's easy to forget you're right near the 101 overpass. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624-e1338501448492.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44062\">\u003c/p>\n\u003cp>There's also handicap-accessible bathrooms and plenty of bicycle parking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\" alt=\"bathrooms\" title=\"bathrooms\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44057\">\u003c/a>\u003c/p>\n\u003cp>And there's a large seating area with a roof, in case you're not inclined to dine in the sun. It's pet-friendly, too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\" alt=\"covered space\" title=\"covered space\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44061\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\" alt=\"dog\" title=\"dog\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44066\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\" alt=\"falafel\" title=\"falafel\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44065\">\u003c/a>\u003c/p>\n\u003cp>Carlos says that food trucks will rotate in and out on a weekly and monthly basis, following the formal opening next week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003cstrong>\u003ca href=\"https://maps.google.com/maps?q=428+11th+street,+san+francisco,+ca&hl=en&ll=37.77102,-122.412028&spn=0.00904,0.017853&hnear=428+11th+St,+San+Francisco,+California&gl=us&t=m&z=16&iwloc=A\">map\u003c/a>\u003c/strong>\u003cbr>\n428 11th Street @ Harrison\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SoMaStrEatFoodPark\">SoMaStrEatFoodPark\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/SoMaStrEatFood\">SoMaStrEatFood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Whole Fish: Snout to Tail Movement Meet Gills to Adipose Fin",
"title": "The Whole Fish: Snout to Tail Movement Meet Gills to Adipose Fin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Bay area chefs have been serving up funky parts of animals, from pig heart sandwiches at \u003ca href=\"http://www.zazurestaurant.com/\">Zazu\u003c/a> in Santa Rosa to pig trotter croquettes at \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a> in San Francisco, as a way to show respect to the animals we eat. This “Snout to Tail” movement is leading people to embrace the lesser-used parts of cows and pigs and it encourages people to get more adventurous with their eating. For home cooks, it can also be a big money saver to learn how to make stock out of bones or braise tougher cuts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560a.jpg\" alt=\"A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Sol Gate Studios \" title=\"A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Sol Gate Studios \" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43926\">\u003c/a>\u003cbr>\n\u003cem>A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cp>Now there’s a new trend burgeoning, which I am calling “gill to adipose fin,” or using the whole fish. This summer, California is enjoying a strong Chinook salmon comeback. For a fishery that was closed from 2008-2009, and had tepid seasons in 2010-2011, this is a relief for fishermen and boon to salmon lovers. While Chinooks can get very large, averaging 8-20 pounds, buying fish whole and using the entire animal is much more cost effective and environmentally friendly that just making a few prime fillets. As well, you’ll throw creative, multi-course dinner parties, or have meals for a week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wineworks400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wineworks400.jpg\" alt=\"John Fink of The Whole Beast prepares his grill at Dogpatch Wine Works \" title=\"John Fink of The Whole Beast prepares his grill at Dogpatch Wine Works \" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-43927\">\u003c/a>\u003cbr>\n\u003cem>John Fink of The Whole Beast prepares his grill at Dogpatch Wine Works. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cp>An event at \u003ca href=\"http://www.dpwineworks.com/\">Dogpatch Wine Works\u003c/a> with John Fink of the \u003ca href=\"http://www.thewholebeastsf.com/\">Whole Beast\u003c/a>, provided a great primer for how to do this. According to John, “Cooking an entire fish means the flavor from the bones and skin are all there.” That night he prepared a beautiful 14-pound California Chinook procured from \u003ca href=\"http://www.ilovebluesea.com/\">i love blue sea\u003c/a>.\u003c/p>\n\u003col>\nHe wrapped the king in branches from a bay laurel tree that helped to protect it while roasting. As he cooked, he gave tips on fire building, and ways to prepare all parts of the salmon.\n\u003cli>Make a fire with mild wood, like oak, almond or alder. Start the fire early so you have a good bed of coals to work with.\u003c/li>\n\u003cli>Let your fish come up to temperature before preparing, maybe pull it out of the fridge for 15-20 minutes in warm weather, in foggy and cool, leave it out for an hour. This will help it cook more evenly.\u003c/li>\n\u003cli>Take the fish outside to scale it, as it can get messy. He then salts the skin twice. The first time he salts aggressively and lets it sit for 15-20 minutes, then rubs it clean. This is to pull out the moisture so it will get crispy; then he re-seasons with salt, fennel powder (seed toasted and ground), black pepper, and porcini powder and let it sit for three hours. After this is grilled, it’s the best “chip” you will ever have.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/john-fink400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/john-fink400.jpg\" alt=\"John Fink used to be a commercial fisherman in Alaska, and here he tells fishing stories while working the grill.\" title=\"John Fink used to be a commercial fisherman in Alaska, and here he tells fishing stories while working the grill.\" width=\"400\" height=\"500\" class=\"alignnone size-full wp-image-43923\">\u003c/a>\u003cbr>\n\u003cem>John Fink used to be a commercial fisherman in Alaska, and here he tells fishing stories while working the grill. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cli>The Eggs: Most commercial fishermen gut the fish on the boat for freshness, so to procure these, you’ll have to catch your own fish, buddy up to sport fisherperson, or request these from your local fishmonger. Salmon eggs are fabulous brined or smoked and served in a traditional “caviar” style with crème fraiche and toast or sprinkled on raw oysters. Either way, they make a great appetizer.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/caviar560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/caviar560.jpg\" alt=\"caviar\" title=\"caviar\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-43982\">\u003c/a>\u003cbr>\n\u003cem>Salmon Caviar with crème fraiche, dill, red onion and served on rye toast. Photo: Martin Backhauss\u003c/em> \u003c/p>\n\u003cli>Salmon heads and bones are often oily and take on a very strong flavor, so they aren’t used for soup stocks as commonly as milder whitefish. However, John once worked in a kitchen with a butcher from the Philippines who made a mean salmon head soup. He’d use tomatoes, ginger, tamarind, kaffir lime leaves, potatoes, salmon heads, and water. He’d also add the salmon belly, which many consider the best part of salmon. (Note: Always remove the red gills before using the heads, as the flavor is unpleasant.)\u003c/li>\n\u003cli>Salmon collars, the parts right under the head, are on sale at farmer’s markets for about $5.99 a pound. These underrated parts of the salmon have quite a bit of meat on them and John recommends smoking them.\u003c/li>\n\u003cli>Belly meat is often called the “cook’s treat” as it’s the fattiest part of the fish, and conventional or factory processors often remove this delicious section from the fillet. When grilling a whole fish and it becomes the richest and most tender piece. Enjoy it like a fillet, or chop it up for rich soups.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560.jpg\" alt=\"The king salmon is removed from the grill while rare.\" title=\"The king salmon is removed from the grill while rare.\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-43925\">\u003c/a>\u003cbr>\n\u003cem>The king salmon is removed from the grill while rare. Guests nibble on the skin as it is left to sit for 15-20 minutes, until it’s brought up to mid-rare. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cli>Once you’re ready to grill your whole fish, you will have to trust your instincts a bit. John turns the fish about every 5 minutes for a total of about 4 times. Don’t let it grill for 20 minutes on one side, and then the other, as it will cook too fast and fall apart. Cook it until rare, then remove it from the heat and let it sit for 15-20 minutes, until it’s medium rare; the flesh should be buttery.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://www.qualiawines.com\">Qualia\u003c/a> wines was pouring at the event, and their Sauvignon Blanc was perfect with the caviar and salmon skin. John plated the California Chinook over wild mushrooms and leeks. He then drizzled it with a red wine reduction made with porcini and a bit of sugar. With all this rich, oily goodness, Qualia’s Syrah Grenache Blend proved perfect. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/qualia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/qualia.jpg\" alt=\"Qualia Wines Sauvignon Blanc is served with salmon skin and eggs, but their reds stand up to the salmon fillets and belly meat.\" title=\"Qualia Wines Sauvignon Blanc is served with salmon skin and eggs, but their reds stand up to the salmon fillets and belly meat.\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-43924\">\u003c/a>\u003cbr>\n\u003cem>Qualia Wines Sauvignon Blanc is served with salmon skin and eggs, but their reds stand up to the salmon fillets and belly meat. Photo: Martin Backhauss\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Related KQED Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/2012/05/11/the-good-news-and-not-so-good-about-california-salmon/\">The Good and Not-So-Good News About California Salmon\u003c/a> (KQED QUEST -- by Dan Brekke)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Now there’s a new trend burgeoning, which I am calling “gill to adipose fin,” or using the whole fish. This summer, California is enjoying a strong Chinook salmon comeback. ",
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"description": "Now there’s a new trend burgeoning, which I am calling “gill to adipose fin,” or using the whole fish. This summer, California is enjoying a strong Chinook salmon comeback. ",
"title": "The Whole Fish: Snout to Tail Movement Meet Gills to Adipose Fin | KQED",
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"headline": "The Whole Fish: Snout to Tail Movement Meet Gills to Adipose Fin",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bay area chefs have been serving up funky parts of animals, from pig heart sandwiches at \u003ca href=\"http://www.zazurestaurant.com/\">Zazu\u003c/a> in Santa Rosa to pig trotter croquettes at \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a> in San Francisco, as a way to show respect to the animals we eat. This “Snout to Tail” movement is leading people to embrace the lesser-used parts of cows and pigs and it encourages people to get more adventurous with their eating. For home cooks, it can also be a big money saver to learn how to make stock out of bones or braise tougher cuts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560a.jpg\" alt=\"A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Sol Gate Studios \" title=\"A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Sol Gate Studios \" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43926\">\u003c/a>\u003cbr>\n\u003cem>A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cp>Now there’s a new trend burgeoning, which I am calling “gill to adipose fin,” or using the whole fish. This summer, California is enjoying a strong Chinook salmon comeback. For a fishery that was closed from 2008-2009, and had tepid seasons in 2010-2011, this is a relief for fishermen and boon to salmon lovers. While Chinooks can get very large, averaging 8-20 pounds, buying fish whole and using the entire animal is much more cost effective and environmentally friendly that just making a few prime fillets. As well, you’ll throw creative, multi-course dinner parties, or have meals for a week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wineworks400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wineworks400.jpg\" alt=\"John Fink of The Whole Beast prepares his grill at Dogpatch Wine Works \" title=\"John Fink of The Whole Beast prepares his grill at Dogpatch Wine Works \" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-43927\">\u003c/a>\u003cbr>\n\u003cem>John Fink of The Whole Beast prepares his grill at Dogpatch Wine Works. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cp>An event at \u003ca href=\"http://www.dpwineworks.com/\">Dogpatch Wine Works\u003c/a> with John Fink of the \u003ca href=\"http://www.thewholebeastsf.com/\">Whole Beast\u003c/a>, provided a great primer for how to do this. According to John, “Cooking an entire fish means the flavor from the bones and skin are all there.” That night he prepared a beautiful 14-pound California Chinook procured from \u003ca href=\"http://www.ilovebluesea.com/\">i love blue sea\u003c/a>.\u003c/p>\n\u003col>\nHe wrapped the king in branches from a bay laurel tree that helped to protect it while roasting. As he cooked, he gave tips on fire building, and ways to prepare all parts of the salmon.\n\u003cli>Make a fire with mild wood, like oak, almond or alder. Start the fire early so you have a good bed of coals to work with.\u003c/li>\n\u003cli>Let your fish come up to temperature before preparing, maybe pull it out of the fridge for 15-20 minutes in warm weather, in foggy and cool, leave it out for an hour. This will help it cook more evenly.\u003c/li>\n\u003cli>Take the fish outside to scale it, as it can get messy. He then salts the skin twice. The first time he salts aggressively and lets it sit for 15-20 minutes, then rubs it clean. This is to pull out the moisture so it will get crispy; then he re-seasons with salt, fennel powder (seed toasted and ground), black pepper, and porcini powder and let it sit for three hours. After this is grilled, it’s the best “chip” you will ever have.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/john-fink400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/john-fink400.jpg\" alt=\"John Fink used to be a commercial fisherman in Alaska, and here he tells fishing stories while working the grill.\" title=\"John Fink used to be a commercial fisherman in Alaska, and here he tells fishing stories while working the grill.\" width=\"400\" height=\"500\" class=\"alignnone size-full wp-image-43923\">\u003c/a>\u003cbr>\n\u003cem>John Fink used to be a commercial fisherman in Alaska, and here he tells fishing stories while working the grill. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cli>The Eggs: Most commercial fishermen gut the fish on the boat for freshness, so to procure these, you’ll have to catch your own fish, buddy up to sport fisherperson, or request these from your local fishmonger. Salmon eggs are fabulous brined or smoked and served in a traditional “caviar” style with crème fraiche and toast or sprinkled on raw oysters. Either way, they make a great appetizer.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/caviar560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/caviar560.jpg\" alt=\"caviar\" title=\"caviar\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-43982\">\u003c/a>\u003cbr>\n\u003cem>Salmon Caviar with crème fraiche, dill, red onion and served on rye toast. Photo: Martin Backhauss\u003c/em> \u003c/p>\n\u003cli>Salmon heads and bones are often oily and take on a very strong flavor, so they aren’t used for soup stocks as commonly as milder whitefish. However, John once worked in a kitchen with a butcher from the Philippines who made a mean salmon head soup. He’d use tomatoes, ginger, tamarind, kaffir lime leaves, potatoes, salmon heads, and water. He’d also add the salmon belly, which many consider the best part of salmon. (Note: Always remove the red gills before using the heads, as the flavor is unpleasant.)\u003c/li>\n\u003cli>Salmon collars, the parts right under the head, are on sale at farmer’s markets for about $5.99 a pound. These underrated parts of the salmon have quite a bit of meat on them and John recommends smoking them.\u003c/li>\n\u003cli>Belly meat is often called the “cook’s treat” as it’s the fattiest part of the fish, and conventional or factory processors often remove this delicious section from the fillet. When grilling a whole fish and it becomes the richest and most tender piece. Enjoy it like a fillet, or chop it up for rich soups.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560.jpg\" alt=\"The king salmon is removed from the grill while rare.\" title=\"The king salmon is removed from the grill while rare.\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-43925\">\u003c/a>\u003cbr>\n\u003cem>The king salmon is removed from the grill while rare. Guests nibble on the skin as it is left to sit for 15-20 minutes, until it’s brought up to mid-rare. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cli>Once you’re ready to grill your whole fish, you will have to trust your instincts a bit. John turns the fish about every 5 minutes for a total of about 4 times. Don’t let it grill for 20 minutes on one side, and then the other, as it will cook too fast and fall apart. Cook it until rare, then remove it from the heat and let it sit for 15-20 minutes, until it’s medium rare; the flesh should be buttery.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://www.qualiawines.com\">Qualia\u003c/a> wines was pouring at the event, and their Sauvignon Blanc was perfect with the caviar and salmon skin. John plated the California Chinook over wild mushrooms and leeks. He then drizzled it with a red wine reduction made with porcini and a bit of sugar. With all this rich, oily goodness, Qualia’s Syrah Grenache Blend proved perfect. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/qualia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/qualia.jpg\" alt=\"Qualia Wines Sauvignon Blanc is served with salmon skin and eggs, but their reds stand up to the salmon fillets and belly meat.\" title=\"Qualia Wines Sauvignon Blanc is served with salmon skin and eggs, but their reds stand up to the salmon fillets and belly meat.\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-43924\">\u003c/a>\u003cbr>\n\u003cem>Qualia Wines Sauvignon Blanc is served with salmon skin and eggs, but their reds stand up to the salmon fillets and belly meat. Photo: Martin Backhauss\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Related KQED Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/2012/05/11/the-good-news-and-not-so-good-about-california-salmon/\">The Good and Not-So-Good News About California Salmon\u003c/a> (KQED QUEST -- by Dan Brekke)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Should Sustainability be a Factor in Restaurant Food?",
"title": "Should Sustainability be a Factor in Restaurant Food?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/elizabeth-meltz.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/elizabeth-meltz.jpg\" alt=\"Elizabeth Meltz\" title=\"Elizabeth Meltz\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-43986\">\u003c/a>\u003cbr>\n\u003cem>Elizabeth Meltz, the director of sustainability for Mario Batali, Joe Bastianich and fellow chefs, checks out the source of sustainable salmon in Norway. Photo: Cheryl Forberg\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>'s \u003ca href=\"http://tkrg.org/\">Thomas Keller\u003c/a> created quite the media maelstrom when he told the \u003ca href=\"http://www.nytimes.com/2012/05/16/dining/for-them-a-great-meal-tops-good-intentions.html?_r=1\">\u003cem>New York Times' Julia Moskin\u003c/em>\u003c/a> that he didn't think concerns around sustainable food matters were the responsibility of top chefs like himself.\u003c/p>\n\u003cp>Flavor and creativity rule, Keller implied, debates around \u003ca href=\"http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?fid=60\">bluefin tuna\u003c/a> or \u003ca href=\"http://www.usatoday.com/news/nation/story/2012-05-22/foie-gras-california-ban-humane/55143812/1\">foie gras\u003c/a> be damned. And in the same story, his buddy Andoni Luis Aduriz -- the Spanish chef behind the celebrated \u003ca href=\"http://www.mugaritz.com/\">Mugaritz\u003c/a> -- agreed, calling Keller brave for speaking honestly on a simmering culinary controversy.\u003c/p>\n\u003cp>\u003ca href=\"http://grist.org/food/chefs-disregard-for-environment-leaves-a-bad-taste/\">Not everyone concurs with Keller's point of view\u003c/a>, of course. Some might see a celebrity chef such as himself as a key player in the fight to protect our food supply and planet. Others, though, prefer their restaurateurs to excel in the kitchen and on the plate and leave saving the earth to do-gooder government agencies, scientific researchers, and nonprofit activists.\u003c/p>\n\u003cp>A columnist in last week's \u003cem>\u003ca href=\"http://www.nypost.com/p/news/opinion/opedcolumnists/sustain_this_mario_v3D15YXykKYbYGW0KsVd4L\">New York Post\u003c/a>\u003c/em>, even lambasted sustainable food advocates in the fine dining biz for hypocrisy -- singling out players like \u003ca href=\"http://www.mariobatali.com/\">Mario Batali\u003c/a> and \u003ca href=\"http://joebastianich.com/\">Joe Bastianich\u003c/a> -- in an industry better known for excess and exploitation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Given this ruckus among the restaurant elite, it seems a good time to check in with the director of food safety and sustainability for the \u003ca href=\"http://bandbhg.com/\">Batali & Bastianich Hospitality Group\u003c/a>, a national restaurant empire that includes Babbo, Eataly, and Del Posto in New York City, and Osteria Mozza and Pizzeria Mozza in Los Angeles. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/clams-pasta400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/clams-pasta400.jpg\" alt=\"pasta and clams\" title=\"pasta and clams\" width=\"400\" height=\"370\" class=\"alignnone size-full wp-image-44016\">\u003c/a>\u003cbr>\n\u003cem>Sustainable seafood remains a hot-button issue for consumers and chefs. Photo: Kelly Campbell\u003c/em>\u003c/p>\n\u003cp>Elizabeth Meltz, who talked about the green dining experience at \u003ca href=\"http://www.ted.com/tedx/events/744\">Tedx Manhattan's \"Changing The Way We Eat\"\u003c/a> last year, attended the recent Sustainable Foods Institute, a media conference that accompanies the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">Monterey Bay Aquarium’s Cooking for Solutions\u003c/a>.\u003c/p>\n\u003cp>She shared her thoughts on the \u003cem>Post\u003c/em>'s pronouncements, serving sustainable meals, and the compostable container conundrum with Bay Area Bites this week.\u003c/p>\n\u003cp>\u003cstrong>What exactly does the director of food safety & sustainability for Batali & Bastianich do? What does a typical day look like?\u003c/strong>\u003c/p>\n\u003cp>If only there ever was a \"typical day.\" Some days are totally dominated by food safety and others by sustainability, and sometimes entire weeks can focus on one or the other. For example, last month was focused heavily on finishing up Pizzeria Mozza Orange County's LEED Silver Certification, but come August and September our New York City restaurants start getting inspected again by the health department so I will be running around dealing with that. \u003c/p>\n\u003cp>\u003cstrong>Did you create your own position and how did you get into this line of work? \u003c/strong>\u003c/p>\n\u003cp>I did create my own job, and I highly recommend it. When it first opened in 2006, I was a line cook at Del Posto, Mario, Joe and Lidia's four star Italian restaurant in New York's Meat Packing District. I worked for the amazingly progressive genius executive chef Mark Ladner. We clicked and I transitioned out of the kitchen and into the office- creating a hodgepodge position of HR, executive assistant, green guru and food safety expert. The food safety and sustainability elements emerged as ones that were replicable and applicable to all of our restaurants (currently 18 in the US). Oh, and I'm a department of ONE.\u003c/p>\n\u003cp>\u003cstrong>Do you work with chefs, managers, front of the house, kitchen staff, wait crew -- or all of the above?\u003c/strong> \u003c/p>\n\u003cp>All of the above. Both food safety and sustainability only work if there is buy in from the entire staff. Chefs and managers help me implement the initial changes or trainings we might be doing or working on, but the commitment and enthusiasm from the staff -- including wait staff and dishwashers, is what carries the change. \u003c/p>\n\u003cp>\u003cstrong>Does your experience as a line cook help in your current job?\u003c/strong>\u003c/p>\n\u003cp>Having a kitchen background is a huge advantage in my current position -- because I've been there, I don't make absurd suggestions that I know won't work, and chefs usually appreciate that. I went to culinary school because I loved to cook but I swore I would never work in a kitchen outside of the required three month externship. Four years later I was still working in some of New York City's and Italy's best kitchens. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/meat400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/meat400.jpg\" alt=\" meats\" title=\" meats\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-43994\">\u003c/a>\u003cbr>\n\u003cem>Where meat comes from -- and how it was raised -- is a top concern for many diners. Photo: Kelly Campbell\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chefs have reputations for strong opinions about what goes down in -- and comes out of -- their kitchens. How do you navigate that?\u003c/strong>\u003c/p>\n\u003cp>We are a chef-driven restaurant group so when it comes to sustainable food purchasing I make suggestions instead of issuing edicts. Luckily for me I work with a talented group of eco-minded chefs who are capable of balancing their commitment to the environment with making food that tastes good. As far as the food safety requirements and some of the non-food related green stuff, they know Mario and Joe wholeheartedly believe in it, so they are on board.\u003c/p>\n\u003cp>\u003cstrong>What kinds of things do you address on the food safety front: Is it all about food poisoning, sourcing reviews, and hygiene practices?\u003c/strong>\u003c/p>\n\u003cp>We comply fully with all local and state health department guidelines. My job is to keep up with these codes, keep the chefs and managers up to date, and then inspect, train, and reinforce. I track outbreaks and recalls and keep them abreast of these as well. We do food safety and food allergen training for front-of-house staff. We take these things seriously. Each restaurant is capable of dealing with the rare food poisoning concern, but if there ever is an issue that needs an extra hand, I deal with it.\u003c/p>\n\u003cp>\u003cstrong>What about the sustainability side of your job?\u003c/strong>\u003c/p>\n\u003cp>It's like vapor, it can expand endlessly, from testing a new electrolyzed water technology to investigating a hydroponic garden technology, to partnering with the New York Botanical Garden for Mario's edible garden beds. Each of our restaurants is a certified green restaurant (or is in the process of being certified), and maintaining that in and of itself can be a full-time job. You name it, it comes under my umbrella: Whether it's visiting our compost facility to make sure our waste is going where it should be going or screening the movie \u003cem>\u003ca href=\"http://endoftheline.com/\">The End of the Line\u003c/a>\u003c/em> to our staff so they know what is happening to our oceans.\u003c/p>\n\u003cp>\u003cstrong>Consider: Fois gras, bluefin tuna, and factory-farmed meat. How do you handle such sustainability concerns? \u003c/strong>\u003c/p>\n\u003cp>As an almost all Italian restaurant group I don't have to deal with foie gras. Bluefin tuna is the only thing we actually banned our chefs from purchasing altogether (now that I just gave that whole spiel about how I never tell them what to do). I have since had some second thoughts about that as the fishermen who are going about procuring bluefin the correct way deserve support. Lastly, not a fan of industrially-raised meat. I cannot say we do not purchase any at all, but we purchase a great deal of our meat from \u003ca href=\"http://www.heritagefoodsusa.com/\">Heritage Foods USA\u003c/a>, and were one of the very first restaurant groups to do so.\u003c/p>\n\u003cp>\u003cstrong>What do you love about your job and what's challenging?\u003c/strong>\u003c/p>\n\u003cp>What's not to love? I love everything about it. To-go containers are challenging -- don't get me started. Each municipality accepts different items, the chasing arrows and the numbers on the bottom of the containers are totally misleading, compostable containers are only compostable in a compost facility and most cities won't pick up compost anyway, so what are you going to do with it? It makes me so mad.\u003c/p>\n\u003cp>\u003cstrong>What kind of skill set or personality do you need for a gig like yours?\u003c/strong>\u003c/p>\n\u003cp>The food safety part definitely requires that you tap into your inner nerd. I also think balance is really important, and understanding that sustainability isn't sexy all the time -- it's not all about solar panels. Sometimes it's about a boring faucet aerator.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mario-batali.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mario-batali.jpg\" alt=\"Mario Batali\" title=\"Mario Batali\" width=\"349\" height=\"262\" class=\"alignnone size-full wp-image-43990\">\u003c/a>\u003cbr>\n\u003cem>Mario Batali. Photo: Melanie Dunea \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Would you care to respond to the recent Batali-Bastianich bashing in the \u003cem>New York Post\u003c/em>?\u003c/strong>\u003c/p>\n\u003cp>I'd like to clarify some points. \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> is not simply about adding vegetarian options to the menu (though that is the physical manifestation of it.) Meatless Monday is a message of moderation, reminding the world that the same chef who was famously photographed with sausage links around his neck was also photographed with kohlrabi on his head in \u003cem>TIME\u003c/em> magazine. Going meatless once a week can reduce a person's risk for chronic preventable conditions like cardiovascular disease, diabetes and obesity. It can also help reduce an individual's carbon footprint and save resources like fresh water and fossil fuels.\u003c/p>\n\u003cp>The simple answer to Chef Keller’s question: “Is it really my responsibility to worry about carbon footprint?” is, YES. It is everyone's job to worry about sustainability. If he needs a more selfish motivation: he should worry because if he doesn't choose wisely ten years from now he won’t have any fish left with which to create his art.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/WjWDm80O21A\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "The head of sustainability and food safety for the Mario Batali and Joe Bastianich restaurant empire tells Sarah Henry what her job entails -- and offers a rebuttal to critics who sniff at whether the culinary world has a role to play in sustainable food matters.",
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"description": "The head of sustainability and food safety for the Mario Batali and Joe Bastianich restaurant empire tells Sarah Henry what her job entails -- and offers a rebuttal to critics who sniff at whether the culinary world has a role to play in sustainable food matters.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/elizabeth-meltz.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/elizabeth-meltz.jpg\" alt=\"Elizabeth Meltz\" title=\"Elizabeth Meltz\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-43986\">\u003c/a>\u003cbr>\n\u003cem>Elizabeth Meltz, the director of sustainability for Mario Batali, Joe Bastianich and fellow chefs, checks out the source of sustainable salmon in Norway. Photo: Cheryl Forberg\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>'s \u003ca href=\"http://tkrg.org/\">Thomas Keller\u003c/a> created quite the media maelstrom when he told the \u003ca href=\"http://www.nytimes.com/2012/05/16/dining/for-them-a-great-meal-tops-good-intentions.html?_r=1\">\u003cem>New York Times' Julia Moskin\u003c/em>\u003c/a> that he didn't think concerns around sustainable food matters were the responsibility of top chefs like himself.\u003c/p>\n\u003cp>Flavor and creativity rule, Keller implied, debates around \u003ca href=\"http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?fid=60\">bluefin tuna\u003c/a> or \u003ca href=\"http://www.usatoday.com/news/nation/story/2012-05-22/foie-gras-california-ban-humane/55143812/1\">foie gras\u003c/a> be damned. And in the same story, his buddy Andoni Luis Aduriz -- the Spanish chef behind the celebrated \u003ca href=\"http://www.mugaritz.com/\">Mugaritz\u003c/a> -- agreed, calling Keller brave for speaking honestly on a simmering culinary controversy.\u003c/p>\n\u003cp>\u003ca href=\"http://grist.org/food/chefs-disregard-for-environment-leaves-a-bad-taste/\">Not everyone concurs with Keller's point of view\u003c/a>, of course. Some might see a celebrity chef such as himself as a key player in the fight to protect our food supply and planet. Others, though, prefer their restaurateurs to excel in the kitchen and on the plate and leave saving the earth to do-gooder government agencies, scientific researchers, and nonprofit activists.\u003c/p>\n\u003cp>A columnist in last week's \u003cem>\u003ca href=\"http://www.nypost.com/p/news/opinion/opedcolumnists/sustain_this_mario_v3D15YXykKYbYGW0KsVd4L\">New York Post\u003c/a>\u003c/em>, even lambasted sustainable food advocates in the fine dining biz for hypocrisy -- singling out players like \u003ca href=\"http://www.mariobatali.com/\">Mario Batali\u003c/a> and \u003ca href=\"http://joebastianich.com/\">Joe Bastianich\u003c/a> -- in an industry better known for excess and exploitation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Given this ruckus among the restaurant elite, it seems a good time to check in with the director of food safety and sustainability for the \u003ca href=\"http://bandbhg.com/\">Batali & Bastianich Hospitality Group\u003c/a>, a national restaurant empire that includes Babbo, Eataly, and Del Posto in New York City, and Osteria Mozza and Pizzeria Mozza in Los Angeles. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/clams-pasta400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/clams-pasta400.jpg\" alt=\"pasta and clams\" title=\"pasta and clams\" width=\"400\" height=\"370\" class=\"alignnone size-full wp-image-44016\">\u003c/a>\u003cbr>\n\u003cem>Sustainable seafood remains a hot-button issue for consumers and chefs. Photo: Kelly Campbell\u003c/em>\u003c/p>\n\u003cp>Elizabeth Meltz, who talked about the green dining experience at \u003ca href=\"http://www.ted.com/tedx/events/744\">Tedx Manhattan's \"Changing The Way We Eat\"\u003c/a> last year, attended the recent Sustainable Foods Institute, a media conference that accompanies the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">Monterey Bay Aquarium’s Cooking for Solutions\u003c/a>.\u003c/p>\n\u003cp>She shared her thoughts on the \u003cem>Post\u003c/em>'s pronouncements, serving sustainable meals, and the compostable container conundrum with Bay Area Bites this week.\u003c/p>\n\u003cp>\u003cstrong>What exactly does the director of food safety & sustainability for Batali & Bastianich do? What does a typical day look like?\u003c/strong>\u003c/p>\n\u003cp>If only there ever was a \"typical day.\" Some days are totally dominated by food safety and others by sustainability, and sometimes entire weeks can focus on one or the other. For example, last month was focused heavily on finishing up Pizzeria Mozza Orange County's LEED Silver Certification, but come August and September our New York City restaurants start getting inspected again by the health department so I will be running around dealing with that. \u003c/p>\n\u003cp>\u003cstrong>Did you create your own position and how did you get into this line of work? \u003c/strong>\u003c/p>\n\u003cp>I did create my own job, and I highly recommend it. When it first opened in 2006, I was a line cook at Del Posto, Mario, Joe and Lidia's four star Italian restaurant in New York's Meat Packing District. I worked for the amazingly progressive genius executive chef Mark Ladner. We clicked and I transitioned out of the kitchen and into the office- creating a hodgepodge position of HR, executive assistant, green guru and food safety expert. The food safety and sustainability elements emerged as ones that were replicable and applicable to all of our restaurants (currently 18 in the US). Oh, and I'm a department of ONE.\u003c/p>\n\u003cp>\u003cstrong>Do you work with chefs, managers, front of the house, kitchen staff, wait crew -- or all of the above?\u003c/strong> \u003c/p>\n\u003cp>All of the above. Both food safety and sustainability only work if there is buy in from the entire staff. Chefs and managers help me implement the initial changes or trainings we might be doing or working on, but the commitment and enthusiasm from the staff -- including wait staff and dishwashers, is what carries the change. \u003c/p>\n\u003cp>\u003cstrong>Does your experience as a line cook help in your current job?\u003c/strong>\u003c/p>\n\u003cp>Having a kitchen background is a huge advantage in my current position -- because I've been there, I don't make absurd suggestions that I know won't work, and chefs usually appreciate that. I went to culinary school because I loved to cook but I swore I would never work in a kitchen outside of the required three month externship. Four years later I was still working in some of New York City's and Italy's best kitchens. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/meat400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/meat400.jpg\" alt=\" meats\" title=\" meats\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-43994\">\u003c/a>\u003cbr>\n\u003cem>Where meat comes from -- and how it was raised -- is a top concern for many diners. Photo: Kelly Campbell\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chefs have reputations for strong opinions about what goes down in -- and comes out of -- their kitchens. How do you navigate that?\u003c/strong>\u003c/p>\n\u003cp>We are a chef-driven restaurant group so when it comes to sustainable food purchasing I make suggestions instead of issuing edicts. Luckily for me I work with a talented group of eco-minded chefs who are capable of balancing their commitment to the environment with making food that tastes good. As far as the food safety requirements and some of the non-food related green stuff, they know Mario and Joe wholeheartedly believe in it, so they are on board.\u003c/p>\n\u003cp>\u003cstrong>What kinds of things do you address on the food safety front: Is it all about food poisoning, sourcing reviews, and hygiene practices?\u003c/strong>\u003c/p>\n\u003cp>We comply fully with all local and state health department guidelines. My job is to keep up with these codes, keep the chefs and managers up to date, and then inspect, train, and reinforce. I track outbreaks and recalls and keep them abreast of these as well. We do food safety and food allergen training for front-of-house staff. We take these things seriously. Each restaurant is capable of dealing with the rare food poisoning concern, but if there ever is an issue that needs an extra hand, I deal with it.\u003c/p>\n\u003cp>\u003cstrong>What about the sustainability side of your job?\u003c/strong>\u003c/p>\n\u003cp>It's like vapor, it can expand endlessly, from testing a new electrolyzed water technology to investigating a hydroponic garden technology, to partnering with the New York Botanical Garden for Mario's edible garden beds. Each of our restaurants is a certified green restaurant (or is in the process of being certified), and maintaining that in and of itself can be a full-time job. You name it, it comes under my umbrella: Whether it's visiting our compost facility to make sure our waste is going where it should be going or screening the movie \u003cem>\u003ca href=\"http://endoftheline.com/\">The End of the Line\u003c/a>\u003c/em> to our staff so they know what is happening to our oceans.\u003c/p>\n\u003cp>\u003cstrong>Consider: Fois gras, bluefin tuna, and factory-farmed meat. How do you handle such sustainability concerns? \u003c/strong>\u003c/p>\n\u003cp>As an almost all Italian restaurant group I don't have to deal with foie gras. Bluefin tuna is the only thing we actually banned our chefs from purchasing altogether (now that I just gave that whole spiel about how I never tell them what to do). I have since had some second thoughts about that as the fishermen who are going about procuring bluefin the correct way deserve support. Lastly, not a fan of industrially-raised meat. I cannot say we do not purchase any at all, but we purchase a great deal of our meat from \u003ca href=\"http://www.heritagefoodsusa.com/\">Heritage Foods USA\u003c/a>, and were one of the very first restaurant groups to do so.\u003c/p>\n\u003cp>\u003cstrong>What do you love about your job and what's challenging?\u003c/strong>\u003c/p>\n\u003cp>What's not to love? I love everything about it. To-go containers are challenging -- don't get me started. Each municipality accepts different items, the chasing arrows and the numbers on the bottom of the containers are totally misleading, compostable containers are only compostable in a compost facility and most cities won't pick up compost anyway, so what are you going to do with it? It makes me so mad.\u003c/p>\n\u003cp>\u003cstrong>What kind of skill set or personality do you need for a gig like yours?\u003c/strong>\u003c/p>\n\u003cp>The food safety part definitely requires that you tap into your inner nerd. I also think balance is really important, and understanding that sustainability isn't sexy all the time -- it's not all about solar panels. Sometimes it's about a boring faucet aerator.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mario-batali.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mario-batali.jpg\" alt=\"Mario Batali\" title=\"Mario Batali\" width=\"349\" height=\"262\" class=\"alignnone size-full wp-image-43990\">\u003c/a>\u003cbr>\n\u003cem>Mario Batali. Photo: Melanie Dunea \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Would you care to respond to the recent Batali-Bastianich bashing in the \u003cem>New York Post\u003c/em>?\u003c/strong>\u003c/p>\n\u003cp>I'd like to clarify some points. \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> is not simply about adding vegetarian options to the menu (though that is the physical manifestation of it.) Meatless Monday is a message of moderation, reminding the world that the same chef who was famously photographed with sausage links around his neck was also photographed with kohlrabi on his head in \u003cem>TIME\u003c/em> magazine. Going meatless once a week can reduce a person's risk for chronic preventable conditions like cardiovascular disease, diabetes and obesity. It can also help reduce an individual's carbon footprint and save resources like fresh water and fossil fuels.\u003c/p>\n\u003cp>The simple answer to Chef Keller’s question: “Is it really my responsibility to worry about carbon footprint?” is, YES. It is everyone's job to worry about sustainability. If he needs a more selfish motivation: he should worry because if he doesn't choose wisely ten years from now he won’t have any fish left with which to create his art.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger",
"title": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43820\">\u003c/a>\u003c/p>\n\u003cp>I first met Sal Bednarz, the owner of \u003ca href=\"http://www.actualcafe.com\">Actual Cafe\u003c/a> and his fiancée, Gail Lillian, this past winter at a \u003ca href=\"https://www.facebook.com/media/set/?set=a.289702664398900.59225.112743085428193&type=3\">charity benefit\u003c/a> for a Cambodian children's cycling organization held at our friends' bike shop, \u003ca href=\"http://www.missinglink.org/\">Missing Link Bicycle Cooperative\u003c/a>. My husband and I were hanging out and chatting with friends about one of our favorite topics: where to find the best burgers in the East Bay. Sal's ears perked up when he heard the subject of our conversation and enthusiastically jumped right in. As we compared notes on our likes and dislikes of various local offerings over the next hour, I could tell he was pretty opinionated on this subject. And apparently he wasn't satisfied with just sounding off on what he was looking for in a burger; he revealed to us that he was planning on opening up his own restaurant in the near future. \u003c/p>\n\u003cp>Cut to the spring of this year: Sal emailed me to let me know that he had launched a \u003ca href=\"http://www.kickstarter.com/projects/401016102/victory-burger?ref=live\">Kickstarter campaign\u003c/a> to get his dream burger project, \u003ca href=\"http://victoryburger.com/\">Victory Burger\u003c/a>, off the ground. He's hoping to raise $25,000 in the next 9 days, and he and Gail held a Memorial Day cookout with a free tasting of some of the future menu items in order to promote their new enterprise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\" alt=\"memorial day\" title=\"memorial day\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43859\">\u003c/a>\u003c/p>\n\u003cp>Patrons packed the sidewalk in front of the future space -- conveniently located right next door to Actual Cafe -- as the small crew dished out Victory Burger samples, pickled vegetables and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Arepa\">arepas\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43840\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43843\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43844\">\u003c/a>\u003c/p>\n\u003cp>The Victory Burgers, sandwiched between a toasted Acme sesame bun with lettuce, grilled onions and housemade ketchup, were juicy and delicious. The \u003cem>arepas\u003c/em> -- cut in half, filled with a crunchy jicama slaw and corn salad, then slathered with a housemade Romesco sauce and avocado dressing -- were fantastic. And I predict the colorful assortment of pickled vegetables, with strong coriander flavors, will be a popular favorite. \u003c/p>\n\u003cp>So what prompted Sal to launch a sister business? Here's more of the backstory behind his next venture from the man himself. \u003c/p>\n\u003cp>\u003cstrong>You've already got a lot on your plate as the owner of the successful Actual Cafe and there's a lot of burger establishments in the Bay Area. What inspired you to start Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>Well, to start with, I love to build things. I thrive on complex projects. Running Actual Cafe is still a challenging day job, but it requires less of my own skill as we mature and my staff takes on more responsibility. It's important for me to mention that there's no way Actual Cafe could be what it is, or that I could be building a new place, without a really solid crew here. I'm lucky to have been able to attract and retain a group of hard-working, creative, personable, and interesting people to the cafe -- they make my job a whole lot easier. I've also got a great manager, and I just hired a great sous chef who's working on Victory Burger, and also contributing great new ideas to the cafe's food operation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\" alt=\"sal\" title=\"sal\" width=\"560\" height=\"314\" class=\"size-full wp-image-43839\">\u003c/a>\u003cbr>\n\u003cem>Actual Cafe owner Sal Bednarz serves up a Victory Burger.\u003c/em>\u003c/p>\n\u003cp>This neighborhood has so little in the way of good food options -- aside from Actual Cafe, there are a couple other coffee shops (\u003ca href=\"http://www.farleyscoffee.com/\">Farley\u003c/a>'s, \u003ca href=\"http://www.cafetribu.com/\">Tribu\u003c/a>), a taqueria, a McDonald's, and a Giant Burger. Even looking farther, the closest really interesting food is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/\">B-Side BBQ\u003c/a>, \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, \u003ca href=\"http://paisanberkeley.com/\">Paisan\u003c/a>, and the Temescal row. Most of these places are also fairly expensive, and this neighborhood is not dripping with money, so I thought a simple menu based on not screwing up really good ingredients and presenting them with minimal fuss like other street food experiences was the right way to go.\u003c/p>\n\u003cp>Also, although there are a lot of burger places around, there aren't that many good ones, especially if you don't want to spend $20 or more on your meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43822\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's the overall idea behind Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>It's street food: simple presentation of well-prepared, excellent ingredients. I'm inspired by modern food trucks who have demonstrated that a really small menu of simple but delicious things presented in a really casual way works. Incidentally, my fiancée Gail owns \u003ca href=\"http://libasf.com/\">Liba Falafel Truck\u003c/a> so I'm pretty well immersed in the travails of delicious food trucks (so much so that I know I never want to own one myself!)\u003c/p>\n\u003cp>We're drawing on flavor combinations from other cuisines that I really appreciate. We've got some Southern food influences (fried pickled okra, cooked greens), Latin American (arepas, fresh chilies), Vietnamese (banh mi), but all drawn together with common presentation and flavor elements so it doesn't feel like a collection of random menu items. Opening an 'American' restaurant allows us to do this -- all the food we consider American was stolen from somewhere and we're not bound by a single set of recipes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\" alt=\"sal pickles\" title=\"sal pickles\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43835\">\u003c/a>\u003c/p>\n\u003cp>From an aesthetic standpoint, we're going for old industrial/shipyard (but modern) interiors and facade: lots of concrete, big chunky metal and old wood. The decor and the marketing materials for Victory Burger draw on the World War II era during which this neighborhood was populated as workers came from around the country to work in shipyards and factories. It also recalls a time when we all recognized that doing difficult things required that we all do our part: making Victory gardens, buying war bonds, recycling and conserving and women leaving home and family to work. I think there are good lessons there for modern times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43841\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will make Victory Burger unique?\u003c/strong>\u003c/p>\n\u003cp>Our menu will be delicious, and we'll be aggressive about setting our prices to make them accessible. We'll be doing several vegan and gluten-free options: a delicious and unique veggie burger; arepas in both veggie and meat varieties; lots of pickled veggies (including fried pickled vegetables). Our customers demand this, and we're putting a lot of energy into accommodating these requests in unique ways, rather than just doing it because we have to. In the end, our vegan and gluten-free options will just be delicious food that happens to have those attributes, not something trying to be something else.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43815\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43816\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43817\">\u003c/a>\u003c/p>\n\u003cp>Our facade will be unlike other places in this neighborhood and unique across our city. We're trying to blur the distinction between inside and outside by opening much of the front of the restaurant, having seating indoors, on the sidewalk, patio and in the parklet.\u003c/p>\n\u003cp>We'll continue with our existing local focus by buying from local purveyors/producers/distributors, hiring local crew and keeping our dollars circulating in our local economy as much as we can.\u003c/p>\n\u003cp>\u003cstrong>What makes a great burger?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat that you can actually taste.\u003c/strong> This requires that the patty be thick enough that we can properly control cooking temperature. It also requires that the patty be cooked over high heat on a flame grill -- the sear that we achieve through grilling as opposed to frying on a griddle brings out the complexity of the meat flavors. We're using \u003ca href=\"http://www.fivedotranch.com/\">Five Dot Ranch\u003c/a> meat, which is the best I've tasted for burgers. It's got the right fattiness, the right flavor (Five Dot cattle feed on pasture grass supplemented with grain -- no corn), and it's from a local ranch that's been in the same family for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\" alt=\"grill\" title=\"grill\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43826\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Getting the meat temperature right.\u003c/strong> For me, that's medium-rare to medium, depending on my mood. The biggest mistake most burger places make is to overcook the meat. I hate ordering a medium-rare burger and getting one cooked medium-well and this happens a lot, no matter how much you pay for the burger.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43819\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not overwhelming the meat with other junk.\u003c/strong> Do we really need another teriyaki/sprout/nacho cheese/fried-chicken-on-top burger? If the burger doesn't work with just a patty on a bun and a little veg and sauce, it doesn't work. Adding more crap is just an attempt to cover up a basically flawed start. We'll offer some add-ons (avocado, bacon, fried egg, a couple others), but not try to disguise the fact that we're actually serving hamburgers under there.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43823\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\" alt=\"Housemade ketchup and Romesco sauce\" title=\"Housemade ketchup and Romesco sauce\" width=\"560\" height=\"314\" class=\"size-full wp-image-43828\">\u003c/a>\u003cbr>\n\u003cem>Housemade ketchup and Romesco sauce.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Getting the bun right.\u003c/strong> Different strokes for different folks here, but the bun needs to be properly matched to the burger: size, thickness, and texture. The crust and crumb of the bread have to be tough enough to hold up to the juiciness of the patty (the patty is juicy, right?), but not so tough that you can't easily bite through them, even with soft ingredients inside. Buns need to be cut and toasted to bring out the flavors of the bread and to give sauces a place to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43821\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pickle on the side.\u003c/strong> A burger is rich. Some bites of sour pickle help break up the experience. We'll be serving pickles made from things other than cucumber (okra, whole pea pods, celery, chilies, and other fun stuff).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\" alt=\"pickles\" title=\"pickles\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43830\">\u003c/a>\u003c/p>\n\u003cp>Basically, this all boils down to starting with great ingredients and not screwing them up, which is my general philosophy on cooking.\u003c/p>\n\u003cp>\u003cstrong>When will Victory Burger open its doors?\u003c/strong>\u003c/p>\n\u003cp>Barring catastrophe, [we'll open] later this year. We expect to have permits in the next couple weeks and building the place won't take more than a couple months. If everything goes perfectly, this means we're opening in early fall. It's likely that not everything will go perfectly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\" alt=\"future victory burger space\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"size-full wp-image-43842\">\u003c/a>\u003cbr>\n\u003cem>The future Victory Burger space.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\" alt=\"blueprints\" title=\"blueprints\" width=\"560\" height=\"314\" class=\"size-full wp-image-43818\">\u003c/a>\u003cbr>\n\u003cem>Blueprints for the future Victory Burger space.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Victory Burger, the new venture from Actual Cafe's Sal Bednarz, hopes to opens its later this year with the help of a Kickstarter campaign that's currently underway. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43820\">\u003c/a>\u003c/p>\n\u003cp>I first met Sal Bednarz, the owner of \u003ca href=\"http://www.actualcafe.com\">Actual Cafe\u003c/a> and his fiancée, Gail Lillian, this past winter at a \u003ca href=\"https://www.facebook.com/media/set/?set=a.289702664398900.59225.112743085428193&type=3\">charity benefit\u003c/a> for a Cambodian children's cycling organization held at our friends' bike shop, \u003ca href=\"http://www.missinglink.org/\">Missing Link Bicycle Cooperative\u003c/a>. My husband and I were hanging out and chatting with friends about one of our favorite topics: where to find the best burgers in the East Bay. Sal's ears perked up when he heard the subject of our conversation and enthusiastically jumped right in. As we compared notes on our likes and dislikes of various local offerings over the next hour, I could tell he was pretty opinionated on this subject. And apparently he wasn't satisfied with just sounding off on what he was looking for in a burger; he revealed to us that he was planning on opening up his own restaurant in the near future. \u003c/p>\n\u003cp>Cut to the spring of this year: Sal emailed me to let me know that he had launched a \u003ca href=\"http://www.kickstarter.com/projects/401016102/victory-burger?ref=live\">Kickstarter campaign\u003c/a> to get his dream burger project, \u003ca href=\"http://victoryburger.com/\">Victory Burger\u003c/a>, off the ground. He's hoping to raise $25,000 in the next 9 days, and he and Gail held a Memorial Day cookout with a free tasting of some of the future menu items in order to promote their new enterprise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\" alt=\"memorial day\" title=\"memorial day\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43859\">\u003c/a>\u003c/p>\n\u003cp>Patrons packed the sidewalk in front of the future space -- conveniently located right next door to Actual Cafe -- as the small crew dished out Victory Burger samples, pickled vegetables and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Arepa\">arepas\u003c/a>\u003c/em>. \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/24/2012/05/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43840\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43843\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43844\">\u003c/a>\u003c/p>\n\u003cp>The Victory Burgers, sandwiched between a toasted Acme sesame bun with lettuce, grilled onions and housemade ketchup, were juicy and delicious. The \u003cem>arepas\u003c/em> -- cut in half, filled with a crunchy jicama slaw and corn salad, then slathered with a housemade Romesco sauce and avocado dressing -- were fantastic. And I predict the colorful assortment of pickled vegetables, with strong coriander flavors, will be a popular favorite. \u003c/p>\n\u003cp>So what prompted Sal to launch a sister business? Here's more of the backstory behind his next venture from the man himself. \u003c/p>\n\u003cp>\u003cstrong>You've already got a lot on your plate as the owner of the successful Actual Cafe and there's a lot of burger establishments in the Bay Area. What inspired you to start Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>Well, to start with, I love to build things. I thrive on complex projects. Running Actual Cafe is still a challenging day job, but it requires less of my own skill as we mature and my staff takes on more responsibility. It's important for me to mention that there's no way Actual Cafe could be what it is, or that I could be building a new place, without a really solid crew here. I'm lucky to have been able to attract and retain a group of hard-working, creative, personable, and interesting people to the cafe -- they make my job a whole lot easier. I've also got a great manager, and I just hired a great sous chef who's working on Victory Burger, and also contributing great new ideas to the cafe's food operation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\" alt=\"sal\" title=\"sal\" width=\"560\" height=\"314\" class=\"size-full wp-image-43839\">\u003c/a>\u003cbr>\n\u003cem>Actual Cafe owner Sal Bednarz serves up a Victory Burger.\u003c/em>\u003c/p>\n\u003cp>This neighborhood has so little in the way of good food options -- aside from Actual Cafe, there are a couple other coffee shops (\u003ca href=\"http://www.farleyscoffee.com/\">Farley\u003c/a>'s, \u003ca href=\"http://www.cafetribu.com/\">Tribu\u003c/a>), a taqueria, a McDonald's, and a Giant Burger. Even looking farther, the closest really interesting food is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/\">B-Side BBQ\u003c/a>, \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, \u003ca href=\"http://paisanberkeley.com/\">Paisan\u003c/a>, and the Temescal row. Most of these places are also fairly expensive, and this neighborhood is not dripping with money, so I thought a simple menu based on not screwing up really good ingredients and presenting them with minimal fuss like other street food experiences was the right way to go.\u003c/p>\n\u003cp>Also, although there are a lot of burger places around, there aren't that many good ones, especially if you don't want to spend $20 or more on your meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43822\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's the overall idea behind Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>It's street food: simple presentation of well-prepared, excellent ingredients. I'm inspired by modern food trucks who have demonstrated that a really small menu of simple but delicious things presented in a really casual way works. Incidentally, my fiancée Gail owns \u003ca href=\"http://libasf.com/\">Liba Falafel Truck\u003c/a> so I'm pretty well immersed in the travails of delicious food trucks (so much so that I know I never want to own one myself!)\u003c/p>\n\u003cp>We're drawing on flavor combinations from other cuisines that I really appreciate. We've got some Southern food influences (fried pickled okra, cooked greens), Latin American (arepas, fresh chilies), Vietnamese (banh mi), but all drawn together with common presentation and flavor elements so it doesn't feel like a collection of random menu items. Opening an 'American' restaurant allows us to do this -- all the food we consider American was stolen from somewhere and we're not bound by a single set of recipes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\" alt=\"sal pickles\" title=\"sal pickles\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43835\">\u003c/a>\u003c/p>\n\u003cp>From an aesthetic standpoint, we're going for old industrial/shipyard (but modern) interiors and facade: lots of concrete, big chunky metal and old wood. The decor and the marketing materials for Victory Burger draw on the World War II era during which this neighborhood was populated as workers came from around the country to work in shipyards and factories. It also recalls a time when we all recognized that doing difficult things required that we all do our part: making Victory gardens, buying war bonds, recycling and conserving and women leaving home and family to work. I think there are good lessons there for modern times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43841\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will make Victory Burger unique?\u003c/strong>\u003c/p>\n\u003cp>Our menu will be delicious, and we'll be aggressive about setting our prices to make them accessible. We'll be doing several vegan and gluten-free options: a delicious and unique veggie burger; arepas in both veggie and meat varieties; lots of pickled veggies (including fried pickled vegetables). Our customers demand this, and we're putting a lot of energy into accommodating these requests in unique ways, rather than just doing it because we have to. In the end, our vegan and gluten-free options will just be delicious food that happens to have those attributes, not something trying to be something else.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43815\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43816\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43817\">\u003c/a>\u003c/p>\n\u003cp>Our facade will be unlike other places in this neighborhood and unique across our city. We're trying to blur the distinction between inside and outside by opening much of the front of the restaurant, having seating indoors, on the sidewalk, patio and in the parklet.\u003c/p>\n\u003cp>We'll continue with our existing local focus by buying from local purveyors/producers/distributors, hiring local crew and keeping our dollars circulating in our local economy as much as we can.\u003c/p>\n\u003cp>\u003cstrong>What makes a great burger?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat that you can actually taste.\u003c/strong> This requires that the patty be thick enough that we can properly control cooking temperature. It also requires that the patty be cooked over high heat on a flame grill -- the sear that we achieve through grilling as opposed to frying on a griddle brings out the complexity of the meat flavors. We're using \u003ca href=\"http://www.fivedotranch.com/\">Five Dot Ranch\u003c/a> meat, which is the best I've tasted for burgers. It's got the right fattiness, the right flavor (Five Dot cattle feed on pasture grass supplemented with grain -- no corn), and it's from a local ranch that's been in the same family for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\" alt=\"grill\" title=\"grill\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43826\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Getting the meat temperature right.\u003c/strong> For me, that's medium-rare to medium, depending on my mood. The biggest mistake most burger places make is to overcook the meat. I hate ordering a medium-rare burger and getting one cooked medium-well and this happens a lot, no matter how much you pay for the burger.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43819\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not overwhelming the meat with other junk.\u003c/strong> Do we really need another teriyaki/sprout/nacho cheese/fried-chicken-on-top burger? If the burger doesn't work with just a patty on a bun and a little veg and sauce, it doesn't work. Adding more crap is just an attempt to cover up a basically flawed start. We'll offer some add-ons (avocado, bacon, fried egg, a couple others), but not try to disguise the fact that we're actually serving hamburgers under there.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43823\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\" alt=\"Housemade ketchup and Romesco sauce\" title=\"Housemade ketchup and Romesco sauce\" width=\"560\" height=\"314\" class=\"size-full wp-image-43828\">\u003c/a>\u003cbr>\n\u003cem>Housemade ketchup and Romesco sauce.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Getting the bun right.\u003c/strong> Different strokes for different folks here, but the bun needs to be properly matched to the burger: size, thickness, and texture. The crust and crumb of the bread have to be tough enough to hold up to the juiciness of the patty (the patty is juicy, right?), but not so tough that you can't easily bite through them, even with soft ingredients inside. Buns need to be cut and toasted to bring out the flavors of the bread and to give sauces a place to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43821\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pickle on the side.\u003c/strong> A burger is rich. Some bites of sour pickle help break up the experience. We'll be serving pickles made from things other than cucumber (okra, whole pea pods, celery, chilies, and other fun stuff).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\" alt=\"pickles\" title=\"pickles\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43830\">\u003c/a>\u003c/p>\n\u003cp>Basically, this all boils down to starting with great ingredients and not screwing them up, which is my general philosophy on cooking.\u003c/p>\n\u003cp>\u003cstrong>When will Victory Burger open its doors?\u003c/strong>\u003c/p>\n\u003cp>Barring catastrophe, [we'll open] later this year. We expect to have permits in the next couple weeks and building the place won't take more than a couple months. If everything goes perfectly, this means we're opening in early fall. It's likely that not everything will go perfectly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\" alt=\"future victory burger space\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"size-full wp-image-43842\">\u003c/a>\u003cbr>\n\u003cem>The future Victory Burger space.\u003c/em>\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/24/2012/05/blueprints.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\" alt=\"blueprints\" title=\"blueprints\" width=\"560\" height=\"314\" class=\"size-full wp-image-43818\">\u003c/a>\u003cbr>\n\u003cem>Blueprints for the future Victory Burger space.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Fruits Salad for Shavuot ",
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"content": "\u003cp>What's going on in your kitchen this weekend? Are you marinating ribs for a Memorial Day barbecue or making blintzes to celebrate \u003ca href=\"http://www.jewfaq.org/holidayc.htm\">Shavuot\u003c/a>? This being the Bay Area, land of the multi-layered, self-created identity, you might very well be doing both. But since the world, both online and off, already bounds in recipes and opinions about ribs, let's talk about foods for Shavuot. \u003c/p>\n\u003cp>The go-to food, of course, is anything dairy-based. Most Jewish holidays have a one-word description of the foods associated with them. Hanukkah? \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/22/painfree-latkes/\">Latkes\u003c/a>. Purim? \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/28/eating-hamans-hat-hamantaschen-for-purim/\">Hamantashen\u003c/a>. Passover? Matzoh. Rosh Hashanah? Honey. With Shavuot, it's dairy. Whether or not you follow Jewish dietary laws forbidding the mixing of meat and milk at the same meal, it's traditional to make the celebratory meal of this late-spring holiday be a dairy-focused, meatless one. Blintzes, bagels with cream cheese and lox, pastries filled with sweetened farmer's cheese, cheese platters, cucumber-and-radish salads mixed with sour cream or yogurt, \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/11/cheesecake-with-apricot-blueberry-sauce/\">cheesecake\u003c/a>: they all have a place on the table, and the milk used could be cow, sheep, or goat. \u003c/p>\n\u003cp>Shavuot is both a religious and a seasonal, agricultural holiday. Most importantly, it celebrates the giving of the holy books, or Torah, to the Jewish people on Mount Sinai, which is commemorated with all-night study sessions of Torah. But it's also a spring festival, celebrating the harvest of the season's first fruits, which were taken by farmers in joyous procession to the Temple as a tithe or offering. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fruit-salad300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fruit-salad300.jpg\" alt=\"First Fruits Salad. Photo: Rebecca Joseph\" title=\"First Fruits Salad. Photo: Rebecca Joseph\" width=\"300\" height=\"395\" class=\"alignleft size-full wp-image-43730\">\u003c/a>This past week, I helped kosher catering company \u003ca href=\"http://12tribesfood.com/about/\">12 Tribes\u003c/a> feed a group of Jewish-studies scholars during a two-day academic conference. Company founder and rabbi Rebecca Joseph created a dessert salad which she dubbed First Fruits Salad in honor of the upcoming holiday. As she wrote to me later, \"Besides being easy to make and using all Biblical ingredients [all the items in the salad are mentioned at least once in the Bible], I like that this salad also has an echo of Passover haroset. We count the days from Passover to Shavuot [in a daily ritual known as the Counting of the Omer] as a way of remembering the first fruits brought to the Temple--barley at the beginning of the period, fruits on Shavuot.\" \u003c/p>\n\u003cp>The recipe is very simple, and works equally well as a light, refreshing dessert (we served it with biscotti) or a tasty addition to a brunch table. It's delicious alongside a dairy-based dessert, or, for those who can't have dairy in their diets, with a delectable alternative like this tofu-based \u003ca href=\"http://www.theparvebaker.com/?p=106\">Parve at Sinai Cake\u003c/a>, which resembles an Italian-style, ricotta-based cheesecake, rather than the denser, richer New York type. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Keeping in mind the significance of barley at this time, I might also serve a grain-and-vegetable salad, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/12/wheat-berry-sunshine-salad/\">Wheat Berry Sunshine Salad\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/07/wheat-berry-salad-with-cranberries-green-onion-and-feta/\">Wheat Berry Salad with Green Onions and Feta\u003c/a>, substituting cooked barley for the wheat berries. For best results, soak your barley in water to cover for several hours. Drain, then cook like rice, using a one-to-three ratio of barley to water (for example, one cup barley to three cups water). Bring water and barley to a simmer, then cover, reduce heat, and simmer for 45 minutes to one hour, until barley is tender-chewy. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But back to the First Fruits Salad. Making this salad is a snap. Peel, core, and cube several of your favorite tart eating apples; I would suggest Honeycrisp or Granny Smith. Toss with chopped dates, toasted slivered almonds, and currants. In a small bowl, stir together equal parts pomegranate molasses and honey. (Joseph uses \u003ca href=\"http://www.gipsonsgolden.com/aboutus2.html\">Gipson's Golden\u003c/a> blackberry honey.) Adjust the proportions to your taste, then drizzle the pomegranate dressing over the salad and toss to coat. The idea is to add a little flavor and tanginess; the fruits shouldn't be heavily coated. Enjoy!\u003c/p>\n\n",
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"excerpt": "Dairy is the go-to ingredient for the Jewish holiday of Shavuot, celebrated this year on May 26, but Stephanie Rosenbaum explores other options, including a First Fruits Salad, barley dishes and a non-dairy cheesecake. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's going on in your kitchen this weekend? Are you marinating ribs for a Memorial Day barbecue or making blintzes to celebrate \u003ca href=\"http://www.jewfaq.org/holidayc.htm\">Shavuot\u003c/a>? This being the Bay Area, land of the multi-layered, self-created identity, you might very well be doing both. But since the world, both online and off, already bounds in recipes and opinions about ribs, let's talk about foods for Shavuot. \u003c/p>\n\u003cp>The go-to food, of course, is anything dairy-based. Most Jewish holidays have a one-word description of the foods associated with them. Hanukkah? \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/22/painfree-latkes/\">Latkes\u003c/a>. Purim? \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/28/eating-hamans-hat-hamantaschen-for-purim/\">Hamantashen\u003c/a>. Passover? Matzoh. Rosh Hashanah? Honey. With Shavuot, it's dairy. Whether or not you follow Jewish dietary laws forbidding the mixing of meat and milk at the same meal, it's traditional to make the celebratory meal of this late-spring holiday be a dairy-focused, meatless one. Blintzes, bagels with cream cheese and lox, pastries filled with sweetened farmer's cheese, cheese platters, cucumber-and-radish salads mixed with sour cream or yogurt, \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/11/cheesecake-with-apricot-blueberry-sauce/\">cheesecake\u003c/a>: they all have a place on the table, and the milk used could be cow, sheep, or goat. \u003c/p>\n\u003cp>Shavuot is both a religious and a seasonal, agricultural holiday. Most importantly, it celebrates the giving of the holy books, or Torah, to the Jewish people on Mount Sinai, which is commemorated with all-night study sessions of Torah. But it's also a spring festival, celebrating the harvest of the season's first fruits, which were taken by farmers in joyous procession to the Temple as a tithe or offering. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fruit-salad300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fruit-salad300.jpg\" alt=\"First Fruits Salad. Photo: Rebecca Joseph\" title=\"First Fruits Salad. Photo: Rebecca Joseph\" width=\"300\" height=\"395\" class=\"alignleft size-full wp-image-43730\">\u003c/a>This past week, I helped kosher catering company \u003ca href=\"http://12tribesfood.com/about/\">12 Tribes\u003c/a> feed a group of Jewish-studies scholars during a two-day academic conference. Company founder and rabbi Rebecca Joseph created a dessert salad which she dubbed First Fruits Salad in honor of the upcoming holiday. As she wrote to me later, \"Besides being easy to make and using all Biblical ingredients [all the items in the salad are mentioned at least once in the Bible], I like that this salad also has an echo of Passover haroset. We count the days from Passover to Shavuot [in a daily ritual known as the Counting of the Omer] as a way of remembering the first fruits brought to the Temple--barley at the beginning of the period, fruits on Shavuot.\" \u003c/p>\n\u003cp>The recipe is very simple, and works equally well as a light, refreshing dessert (we served it with biscotti) or a tasty addition to a brunch table. It's delicious alongside a dairy-based dessert, or, for those who can't have dairy in their diets, with a delectable alternative like this tofu-based \u003ca href=\"http://www.theparvebaker.com/?p=106\">Parve at Sinai Cake\u003c/a>, which resembles an Italian-style, ricotta-based cheesecake, rather than the denser, richer New York type. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Keeping in mind the significance of barley at this time, I might also serve a grain-and-vegetable salad, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/12/wheat-berry-sunshine-salad/\">Wheat Berry Sunshine Salad\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/07/wheat-berry-salad-with-cranberries-green-onion-and-feta/\">Wheat Berry Salad with Green Onions and Feta\u003c/a>, substituting cooked barley for the wheat berries. For best results, soak your barley in water to cover for several hours. Drain, then cook like rice, using a one-to-three ratio of barley to water (for example, one cup barley to three cups water). Bring water and barley to a simmer, then cover, reduce heat, and simmer for 45 minutes to one hour, until barley is tender-chewy. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But back to the First Fruits Salad. Making this salad is a snap. Peel, core, and cube several of your favorite tart eating apples; I would suggest Honeycrisp or Granny Smith. Toss with chopped dates, toasted slivered almonds, and currants. In a small bowl, stir together equal parts pomegranate molasses and honey. (Joseph uses \u003ca href=\"http://www.gipsonsgolden.com/aboutus2.html\">Gipson's Golden\u003c/a> blackberry honey.) Adjust the proportions to your taste, then drizzle the pomegranate dressing over the salad and toss to coat. The idea is to add a little flavor and tanginess; the fruits shouldn't be heavily coated. Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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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