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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\">\u003cimg class=\"alignnone size-full wp-image-41415\" title='steak \"tartare\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\" alt='steak \"tartare\"' width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>All photos courtesy S+S Gastro Grub\u003c/em>\u003c/p>\n\u003cp>Tempted to pass up that plate of lurid, crimson steak tartare topped by a blob of saffron egg yolk? Not so fast. If it came from the kitchen of Simone Fung and Sebastian Mendieta—collectively known as \u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>—this may very well be dessert. The Oakland catering couple loves to concoct dishes that trick the eye, but treat the palate and the “tartare” in question is actually chopped compressed watermelon crowned with a golden orb of mango juice and mint shards.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\">\u003cimg class=\"alignnone size-full wp-image-41416\" title=\"Simone and Sebastian\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\" alt=\"Simone and Sebastian\" width=\"400\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>S + S have been thrilling diners at local pop-ups, underground dinners, fundraising events and private parties with sublime creations that employ the techniques of \u003ca href=\"http://en.wikipedia.org/wiki/Molecular_gastronomy\">molecular gastronomy\u003c/a>, spherification and sous vide cookery since 2007. For years, the couple indulged their mutual passion for edible inventiveness by throwing large parties in their live-work artist loft. Finally, their enthusiastic friends convinced them to start a business and they acquired a shiny black catering van in 2011.\u003c/p>\n\u003cp>For the moment, however, both have day jobs: Fung is office manager for a San Jose semi-conductor company, while Mendieta works as logistics coordinator for a heavy construction firm. So their food-transforming forays are reserved for evenings, weekends and holidays. But their popularity is spreading as quickly as the uni sauce under their perfectly seared scallops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\">\u003cimg class=\"alignnone size-full wp-image-41417\" title=\"scallops_uni_sauce\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\" alt=\"scallops_uni_sauce\" width=\"560\" height=\"444\">\u003c/a>\u003cbr>\n\u003cem>pan seared jumbo day boat scallops with uni sauce and nori potatoes\u003c/em>\u003c/p>\n\u003cp>The duo has cooked at fundraisers for the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.oldskoolcafe.org/\">Old Skool Café\u003c/a>, been part of \u003ca href=\"http://www.food-social.org/\">Food Social\u003c/a>, \u003ca href=\"http://www.behindthecart.com/\">Behind the Cart\u003c/a>, done a Japanese themed pop-up dinner at (where else?) a Mexican restaurant, \u003ca href=\"http://www.cosechacafe.com/#!\">Cosecha\u003c/a>, as well as catered birthday celebrations, showers, and outdoor park festivities. With their multi-cultural backgrounds—she grew up in Hong Kong and he in a tiny town in Nicaragua—and extensive global street food research in travels from Malaysia to Jamaica, they resist getting stuck in a narrowly defined cultural corner. Their edible creations traverse the map and sometimes fuse elements from their two food heritages—as in marinated, sous vide, duck-tongue tacos.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-41445\" title='\"tuna belly\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/tuna-belly1.jpg\" alt='\"tuna belly\"' width=\"560\" height=\"457\">\u003cbr>\n\u003cem>something is fishy here (or not)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Fung says with a twinkle, \"We like to trick people's eyes and minds. Sometimes we serve dishes without telling guests what they're eating. They think they know but then they're surprised when what they taste doesn't match what they were expecting.\"\u003c/p>\u003c/blockquote>\n\u003cp>A good example is their \"tuna belly\" which is actually made from compressed watermelon that has been chilled until it is pliable, then seared with a combination of fish sauce, honey and lime juice. It's savory, no wait it's sweet.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\">\u003cimg class=\"alignnone size-full wp-image-41447\" title=\"mojito_dessert\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\" alt=\"mojito_dessert\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Mojito mix-up\u003c/em>\u003c/p>\n\u003cp>S+S’s home “test kitchen” is stocked with the latest gadgets and materials necessary to perform this culinary legerdemain. Sous vide cooking slowly transforms an egg into a silky custard by a carefully controlled 50 minutes at the magic mark of 63 degrees. Spherification shapes liquids into caviar-like balls that can resemble something else; for example, carrot juice balls sprinkled on a salad convince diners they'll be crunching on tobiko. A recently devised molecular mojito dessert combines lime sorbet, mint foam, rum spheres, and a sprinkle of pop rocks to deliver a roller coaster ride of taste and textures. Inspired by farmers' markets and committed to sourcing ingredients from a 150-mile radius, S+S Gastro Grub supports local food purveyors and artisans such as Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\">\u003cimg class=\"alignnone size-full wp-image-41420\" title=\"crispy_pork_belly, 63 degree egg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\" alt=\"crispy_pork_belly, 63 degree egg\" width=\"560\" height=\"412\">\u003c/a>\u003cbr>\n\u003cem>63-degree egg, pork belly, creamy grits, jus, kimchee puree\u003c/em>\u003c/p>\n\u003cp>Fung and Mendieta aim for modern interpretations of classic comfort food: think gumbo potpie, with okra and crawfish, mac and cheese with cold smoked pasta with a surprise hickory kick at the end. Another popular party starter is their mobile pig roaster--a charcoal-fired Dutch oven on wheels--in which they can roast a succulent whole pig or lamb at a catering venue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\">\u003cimg class=\"alignnone size-full wp-image-41421\" title=\"foie_croque\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\" alt=\"foie_croque\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>This is not dessert\u003c/em>\u003c/p>\n\u003cp>Their motto, “oaktown flava. napa roots,” pays homage to their favorite local eateries: Commis, Plum, and Camino, plus inspiration gleaned from Napa Valley’s Ad Hoc and The French Laundry. The duo’s dream is to expand their catering business and set up a cooking school for troubled Oakland youth. Meanwhile, watch out: that cream puff that looks like it’s filled with coffee ice cream and drizzled with chocolate syrup is actually a savory cheese puff injected with foie gras mousse topped by rivulets of maple balsamic sauce.\u003c/p>\n\u003cp>Next event: Friday April 20, 5-8pm, at \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, S+S will offer their pickled quail eggs, bone-in pork chop buns, edamame and black bean sliders and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>\u003cbr>\n(510) 969-9434\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ssgastrogrub\">ssgastrogrub\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"http://twitter.com/#!/ssgastrogrub\">@ssgastrogrub\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\">\u003cimg class=\"alignnone size-full wp-image-41415\" title='steak \"tartare\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\" alt='steak \"tartare\"' width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>All photos courtesy S+S Gastro Grub\u003c/em>\u003c/p>\n\u003cp>Tempted to pass up that plate of lurid, crimson steak tartare topped by a blob of saffron egg yolk? Not so fast. If it came from the kitchen of Simone Fung and Sebastian Mendieta—collectively known as \u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>—this may very well be dessert. The Oakland catering couple loves to concoct dishes that trick the eye, but treat the palate and the “tartare” in question is actually chopped compressed watermelon crowned with a golden orb of mango juice and mint shards.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\">\u003cimg class=\"alignnone size-full wp-image-41416\" title=\"Simone and Sebastian\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\" alt=\"Simone and Sebastian\" width=\"400\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>S + S have been thrilling diners at local pop-ups, underground dinners, fundraising events and private parties with sublime creations that employ the techniques of \u003ca href=\"http://en.wikipedia.org/wiki/Molecular_gastronomy\">molecular gastronomy\u003c/a>, spherification and sous vide cookery since 2007. For years, the couple indulged their mutual passion for edible inventiveness by throwing large parties in their live-work artist loft. Finally, their enthusiastic friends convinced them to start a business and they acquired a shiny black catering van in 2011.\u003c/p>\n\u003cp>For the moment, however, both have day jobs: Fung is office manager for a San Jose semi-conductor company, while Mendieta works as logistics coordinator for a heavy construction firm. So their food-transforming forays are reserved for evenings, weekends and holidays. But their popularity is spreading as quickly as the uni sauce under their perfectly seared scallops.\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/24/2012/04/scallops_uni_sauce.jpg\">\u003cimg class=\"alignnone size-full wp-image-41417\" title=\"scallops_uni_sauce\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\" alt=\"scallops_uni_sauce\" width=\"560\" height=\"444\">\u003c/a>\u003cbr>\n\u003cem>pan seared jumbo day boat scallops with uni sauce and nori potatoes\u003c/em>\u003c/p>\n\u003cp>The duo has cooked at fundraisers for the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.oldskoolcafe.org/\">Old Skool Café\u003c/a>, been part of \u003ca href=\"http://www.food-social.org/\">Food Social\u003c/a>, \u003ca href=\"http://www.behindthecart.com/\">Behind the Cart\u003c/a>, done a Japanese themed pop-up dinner at (where else?) a Mexican restaurant, \u003ca href=\"http://www.cosechacafe.com/#!\">Cosecha\u003c/a>, as well as catered birthday celebrations, showers, and outdoor park festivities. With their multi-cultural backgrounds—she grew up in Hong Kong and he in a tiny town in Nicaragua—and extensive global street food research in travels from Malaysia to Jamaica, they resist getting stuck in a narrowly defined cultural corner. Their edible creations traverse the map and sometimes fuse elements from their two food heritages—as in marinated, sous vide, duck-tongue tacos.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-41445\" title='\"tuna belly\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/tuna-belly1.jpg\" alt='\"tuna belly\"' width=\"560\" height=\"457\">\u003cbr>\n\u003cem>something is fishy here (or not)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Fung says with a twinkle, \"We like to trick people's eyes and minds. Sometimes we serve dishes without telling guests what they're eating. They think they know but then they're surprised when what they taste doesn't match what they were expecting.\"\u003c/p>\u003c/blockquote>\n\u003cp>A good example is their \"tuna belly\" which is actually made from compressed watermelon that has been chilled until it is pliable, then seared with a combination of fish sauce, honey and lime juice. It's savory, no wait it's sweet.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\">\u003cimg class=\"alignnone size-full wp-image-41447\" title=\"mojito_dessert\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\" alt=\"mojito_dessert\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Mojito mix-up\u003c/em>\u003c/p>\n\u003cp>S+S’s home “test kitchen” is stocked with the latest gadgets and materials necessary to perform this culinary legerdemain. Sous vide cooking slowly transforms an egg into a silky custard by a carefully controlled 50 minutes at the magic mark of 63 degrees. Spherification shapes liquids into caviar-like balls that can resemble something else; for example, carrot juice balls sprinkled on a salad convince diners they'll be crunching on tobiko. A recently devised molecular mojito dessert combines lime sorbet, mint foam, rum spheres, and a sprinkle of pop rocks to deliver a roller coaster ride of taste and textures. Inspired by farmers' markets and committed to sourcing ingredients from a 150-mile radius, S+S Gastro Grub supports local food purveyors and artisans such as Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\">\u003cimg class=\"alignnone size-full wp-image-41420\" title=\"crispy_pork_belly, 63 degree egg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\" alt=\"crispy_pork_belly, 63 degree egg\" width=\"560\" height=\"412\">\u003c/a>\u003cbr>\n\u003cem>63-degree egg, pork belly, creamy grits, jus, kimchee puree\u003c/em>\u003c/p>\n\u003cp>Fung and Mendieta aim for modern interpretations of classic comfort food: think gumbo potpie, with okra and crawfish, mac and cheese with cold smoked pasta with a surprise hickory kick at the end. Another popular party starter is their mobile pig roaster--a charcoal-fired Dutch oven on wheels--in which they can roast a succulent whole pig or lamb at a catering venue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\">\u003cimg class=\"alignnone size-full wp-image-41421\" title=\"foie_croque\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\" alt=\"foie_croque\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>This is not dessert\u003c/em>\u003c/p>\n\u003cp>Their motto, “oaktown flava. napa roots,” pays homage to their favorite local eateries: Commis, Plum, and Camino, plus inspiration gleaned from Napa Valley’s Ad Hoc and The French Laundry. The duo’s dream is to expand their catering business and set up a cooking school for troubled Oakland youth. Meanwhile, watch out: that cream puff that looks like it’s filled with coffee ice cream and drizzled with chocolate syrup is actually a savory cheese puff injected with foie gras mousse topped by rivulets of maple balsamic sauce.\u003c/p>\n\u003cp>Next event: Friday April 20, 5-8pm, at \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, S+S will offer their pickled quail eggs, bone-in pork chop buns, edamame and black bean sliders and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>\u003cbr>\n(510) 969-9434\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ssgastrogrub\">ssgastrogrub\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"http://twitter.com/#!/ssgastrogrub\">@ssgastrogrub\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pine-point-cookingschool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pine-point-cookingschool.jpg\" alt=\"Photo courtesy of Pine Point Cooking School\" title=\"Photo courtesy of Pine Point Cooking School\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-41405\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Pine Point Cooking School\u003c/em>\u003c/p>\n\u003cp>Easter and Passover might be early this year, but bringing out the eggs and afikomen means that that summer's coming soon. Which means, parents, that now's the time to make plans for your kids' school's-out activities. For adults, workshops and events revolving around thinking, writing, making, cooking, and growing food are more popular than ever, so it's no surprise that food- and farming-themed kids' camps are springing up throughout the Bay Area. Some are one-day excursions, others week-long adventures, but all involve a lively, hands-on, and, we hope, deliciously messy foray into real farm-to-table, dirt-to-dining discoveries. (Plus, petting goats!)\u003c/p>\n\u003cp>\u003ca href=\"http://www.takemywordforit.net\">Take My Word for It\u003c/a>, which teaches a variety of writing programs for kids, is presenting half-day, week-long versions of Peanut Butter and the Pen, its popular food-writing course for 8 to 12 year olds, at three locations this summer. June 18 thru June 22, the camp will be in residence at \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a> in San Francisco's Mission District. The theme? Fairytales reimagined, and come to think of it, there's a lot of eating in all those bedtime stories, from the big bad wolf dining on grandmother to Snow White and the poisoned apple. Take My Word for It will also be offering more general food-writing camps for kids at the \u003ca href=\"http://www.ci.piedmont.ca.us/recreation/catalog.shtml\">Piedmont Recreation Center\u003c/a> in Oakland (June 18-22) as well as at \u003ca href=\"http://www.seesawsf.com\">Seesaw\u003c/a> in Hayes Valley. \u003c/p>\n\u003cp>The Piedmont Recreation Center also offers three hands-on cooking classes. 5 to 6 year olds can get started at Beginning Cooking Camp, where they'll learn basic skills--and some eating etiquette--with instructor Jane Backus. At Little Spoons Cafe (8-12 year olds), kids work with \u003ca href=\"http://www.baumancollege.org/\">Bauman College\u003c/a>-trained chef Eric Pomert to make family-pleasing recipes like Indian carrot cake muffins, bang bang chicken, hazelnut chocolate macaroons, and yes, Mom's favorite, crunchy kale chips. Meanwhile, Cre8tive Design (9-11 year olds) takes cooking and sewing, those old home-ec staples, into the 21st century by combining fashion design with culinary creation in a Project-Runway-meets-Top-Chef explosion of teamwork, baking, and outfit-making. You don't have to live in Piedmont to attend, although residents do get a slightly reduced price. (Download the online catalog for dates, times, prices, and registration information.)\u003c/p>\n\u003cp>Your kids can take Michael Pollan's dictum to \"eat...mostly plants\" to heart at \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>' \u003ca href=\"http://www.brownpapertickets.com/event/234352\">All Plant Parts Gardening and Cooking Camp\u003c/a> at Sanchez School this summer. The four-day, half-day program for 9 to 12 year olds teaches basic botany by way of the garden and kitchen, as kids learn to identify, taste, and cook all the edible parts of many different plants, making easy dishes like trail mix, popcorn, fava-bean hummus, and whole-grain flatbreads. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Want your third-grader to be a bona fide San Francisco foodie? Sign him or her up for \u003ca href=\"http://www.jccsf.org/programs/camps/summer-camp/specialty-camps/#culinary\">SF Foodies\u003c/a> at the \u003ca href=\"http://www.jccsf.org\">JCC\u003c/a>, a four-day session filled with field trips to City hot spots and food trucks, followed by recipe exploration in the kitchen. The JCC has seven other cooking camps this summer, ranging from Pizzas Around the World and Famous Chefs to Farm to Table (did you know the JCC has a rooftop garden?) and, for aspiring Harold McGees and Nathan Myhrvolds, Food Science. At the \u003ca href=\"http://www.marinjcc.org\">Marin JCC\u003c/a>, the week-long \u003ca href=\"http://www.marinjcc.org/camp/summer-camp\">cooking day camps\u003c/a> include Junior Chefs (basic techniques plus a trip to the farmers' market) for grades 1-4, and Cake Capades (cake decorating) and Master Chefs (international recipes and a \"friendly competition\") for grades 4-6. \u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenvilla.org/programs/summer-camps\">Hidden Villa\u003c/a>, a non-profit educational farm, ranch, and wilderness area in Los Altos offers a variety of sleepaway and day camp options. Each camp includes gardening and taking care of the farm animals, plus hiking, swimming, art projects, storytelling, and more (like ice-cream making and blackberry picking), with a mandate towards promoting social justice, a healthy environment, and a sustainable future. \u003c/p>\n\u003cp>The Junior Farmers programs at \u003ca href=\"http://www.slideranch.org/programs/camp.html\">Slide Ranch\u003c/a> in Muir Beach are already sold out (although you can ask to be put on the waiting list), but there's still room in their other farm, livestock, and garden-based day camps. According to their website, their camps include \"milking goats, feeding and collecting eggs from chickens, carding and spinning wool from our sheep, creating nature-based crafts, preparing compost, planting seeds, and harvesting and cooking from our organic garden.\" Most of the camps are half days for children 5-12 years old; there's also a Junior Camp Counselor Program for teens 13-18 years old. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.ymcasf.org/marin/what_we_offer/for_kids/camp#contentTab_719-tab\">Marin YMCA\u003c/a> has two hands-on, week-long cooking classes, including La Petite Chef (Aug 6-10, 9am-4pm), teaching basic skills for children in grades K-2, and Global Eats (June 18-22, 9am-4pm), which promises fun with international recipes for 3rd through 5th graders. Both classes include time out of the kitchen for hikes, nature walks, and swimming. \u003c/p>\n\u003cp>\u003ca href=\"http://dges.org/\"> DGES Educational Services\u003c/a>, which operates in conjunction with \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> in Nicasio (known particularly for its \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">tasty rabbit\u003c/a>) is partnering with the Marin Y to offer seven week-long \u003ca href=\"http://www.ymcasf.org/marin/what_we_offer/for_kids/camp#contentTab_1057-tab\">DGES day camp sessions\u003c/a> where campers participate in farm chores, livestock care, and gardening on a working ranch, followed by lots of nature exploration in nearby Samuel P. Taylor State Park along with traditional skill-building, including pottery, rope-making, basket-weaving, jewelry making with horns and bones, drum making, and hide tanning. \u003c/p>\n\u003cp>\u003ca href=\"http://windrushfarm.wordpress.com\"> Windrush Farm\u003c/a> in Petaluma has nine four-day day-camp sessions this summer for kids 7 to 12. At the farm, kids get busy in the garden, gather eggs from the chickens, tend the goats, cows, and llamas, create wool crafts, splash in the pond, and make pizza in the wood-burning outdoor oven. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Back in my teen years, I would have \u003cem>loved\u003c/em> the chance to go to a very personalized (only 6 students per session, grouped by grades 5-7 or 8-10) summer cooking school like the one offered by Mediterranean chef Adrianna Dinihanian at her \u003ca href=\"http://pinepointcooking.com\"> Pine Point Cooking School\u003c/a> in Sausalito. Instead, I got my first job making pasta primavera and stuffing cherry tomatoes at a fancy little gourmet take-out shop downtown. It was a lot of chopping onions, then and now, but why not have your kids learn to make what you'd love to eat, without sending them straight into the grubby, repetitive reality that is actual paid kitchen work? The cooking sessions, which include a farmers' market trip to San Francisco, change seasonally, but might include risotto, savory galettes, Mediterranean-inspired dips and spreads, gelatos, cookies, and lots more. \u003c/p>\n\n",
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"excerpt": "What are your kids doing this summer? Cooking, gardening, and farming camps for children and teens are more popular than ever. Check out our handy summer guide to where to gather eggs, pet a goat, learn from a llama, whip up a risotto, or write your own restaurant review. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pine-point-cookingschool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pine-point-cookingschool.jpg\" alt=\"Photo courtesy of Pine Point Cooking School\" title=\"Photo courtesy of Pine Point Cooking School\" width=\"360\" height=\"480\" class=\"alignnone size-full wp-image-41405\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Pine Point Cooking School\u003c/em>\u003c/p>\n\u003cp>Easter and Passover might be early this year, but bringing out the eggs and afikomen means that that summer's coming soon. Which means, parents, that now's the time to make plans for your kids' school's-out activities. For adults, workshops and events revolving around thinking, writing, making, cooking, and growing food are more popular than ever, so it's no surprise that food- and farming-themed kids' camps are springing up throughout the Bay Area. Some are one-day excursions, others week-long adventures, but all involve a lively, hands-on, and, we hope, deliciously messy foray into real farm-to-table, dirt-to-dining discoveries. (Plus, petting goats!)\u003c/p>\n\u003cp>\u003ca href=\"http://www.takemywordforit.net\">Take My Word for It\u003c/a>, which teaches a variety of writing programs for kids, is presenting half-day, week-long versions of Peanut Butter and the Pen, its popular food-writing course for 8 to 12 year olds, at three locations this summer. June 18 thru June 22, the camp will be in residence at \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a> in San Francisco's Mission District. The theme? Fairytales reimagined, and come to think of it, there's a lot of eating in all those bedtime stories, from the big bad wolf dining on grandmother to Snow White and the poisoned apple. Take My Word for It will also be offering more general food-writing camps for kids at the \u003ca href=\"http://www.ci.piedmont.ca.us/recreation/catalog.shtml\">Piedmont Recreation Center\u003c/a> in Oakland (June 18-22) as well as at \u003ca href=\"http://www.seesawsf.com\">Seesaw\u003c/a> in Hayes Valley. \u003c/p>\n\u003cp>The Piedmont Recreation Center also offers three hands-on cooking classes. 5 to 6 year olds can get started at Beginning Cooking Camp, where they'll learn basic skills--and some eating etiquette--with instructor Jane Backus. At Little Spoons Cafe (8-12 year olds), kids work with \u003ca href=\"http://www.baumancollege.org/\">Bauman College\u003c/a>-trained chef Eric Pomert to make family-pleasing recipes like Indian carrot cake muffins, bang bang chicken, hazelnut chocolate macaroons, and yes, Mom's favorite, crunchy kale chips. Meanwhile, Cre8tive Design (9-11 year olds) takes cooking and sewing, those old home-ec staples, into the 21st century by combining fashion design with culinary creation in a Project-Runway-meets-Top-Chef explosion of teamwork, baking, and outfit-making. You don't have to live in Piedmont to attend, although residents do get a slightly reduced price. (Download the online catalog for dates, times, prices, and registration information.)\u003c/p>\n\u003cp>Your kids can take Michael Pollan's dictum to \"eat...mostly plants\" to heart at \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>' \u003ca href=\"http://www.brownpapertickets.com/event/234352\">All Plant Parts Gardening and Cooking Camp\u003c/a> at Sanchez School this summer. The four-day, half-day program for 9 to 12 year olds teaches basic botany by way of the garden and kitchen, as kids learn to identify, taste, and cook all the edible parts of many different plants, making easy dishes like trail mix, popcorn, fava-bean hummus, and whole-grain flatbreads. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Want your third-grader to be a bona fide San Francisco foodie? Sign him or her up for \u003ca href=\"http://www.jccsf.org/programs/camps/summer-camp/specialty-camps/#culinary\">SF Foodies\u003c/a> at the \u003ca href=\"http://www.jccsf.org\">JCC\u003c/a>, a four-day session filled with field trips to City hot spots and food trucks, followed by recipe exploration in the kitchen. The JCC has seven other cooking camps this summer, ranging from Pizzas Around the World and Famous Chefs to Farm to Table (did you know the JCC has a rooftop garden?) and, for aspiring Harold McGees and Nathan Myhrvolds, Food Science. At the \u003ca href=\"http://www.marinjcc.org\">Marin JCC\u003c/a>, the week-long \u003ca href=\"http://www.marinjcc.org/camp/summer-camp\">cooking day camps\u003c/a> include Junior Chefs (basic techniques plus a trip to the farmers' market) for grades 1-4, and Cake Capades (cake decorating) and Master Chefs (international recipes and a \"friendly competition\") for grades 4-6. \u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenvilla.org/programs/summer-camps\">Hidden Villa\u003c/a>, a non-profit educational farm, ranch, and wilderness area in Los Altos offers a variety of sleepaway and day camp options. Each camp includes gardening and taking care of the farm animals, plus hiking, swimming, art projects, storytelling, and more (like ice-cream making and blackberry picking), with a mandate towards promoting social justice, a healthy environment, and a sustainable future. \u003c/p>\n\u003cp>The Junior Farmers programs at \u003ca href=\"http://www.slideranch.org/programs/camp.html\">Slide Ranch\u003c/a> in Muir Beach are already sold out (although you can ask to be put on the waiting list), but there's still room in their other farm, livestock, and garden-based day camps. According to their website, their camps include \"milking goats, feeding and collecting eggs from chickens, carding and spinning wool from our sheep, creating nature-based crafts, preparing compost, planting seeds, and harvesting and cooking from our organic garden.\" Most of the camps are half days for children 5-12 years old; there's also a Junior Camp Counselor Program for teens 13-18 years old. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.ymcasf.org/marin/what_we_offer/for_kids/camp#contentTab_719-tab\">Marin YMCA\u003c/a> has two hands-on, week-long cooking classes, including La Petite Chef (Aug 6-10, 9am-4pm), teaching basic skills for children in grades K-2, and Global Eats (June 18-22, 9am-4pm), which promises fun with international recipes for 3rd through 5th graders. Both classes include time out of the kitchen for hikes, nature walks, and swimming. \u003c/p>\n\u003cp>\u003ca href=\"http://dges.org/\"> DGES Educational Services\u003c/a>, which operates in conjunction with \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> in Nicasio (known particularly for its \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">tasty rabbit\u003c/a>) is partnering with the Marin Y to offer seven week-long \u003ca href=\"http://www.ymcasf.org/marin/what_we_offer/for_kids/camp#contentTab_1057-tab\">DGES day camp sessions\u003c/a> where campers participate in farm chores, livestock care, and gardening on a working ranch, followed by lots of nature exploration in nearby Samuel P. Taylor State Park along with traditional skill-building, including pottery, rope-making, basket-weaving, jewelry making with horns and bones, drum making, and hide tanning. \u003c/p>\n\u003cp>\u003ca href=\"http://windrushfarm.wordpress.com\"> Windrush Farm\u003c/a> in Petaluma has nine four-day day-camp sessions this summer for kids 7 to 12. At the farm, kids get busy in the garden, gather eggs from the chickens, tend the goats, cows, and llamas, create wool crafts, splash in the pond, and make pizza in the wood-burning outdoor oven. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in my teen years, I would have \u003cem>loved\u003c/em> the chance to go to a very personalized (only 6 students per session, grouped by grades 5-7 or 8-10) summer cooking school like the one offered by Mediterranean chef Adrianna Dinihanian at her \u003ca href=\"http://pinepointcooking.com\"> Pine Point Cooking School\u003c/a> in Sausalito. Instead, I got my first job making pasta primavera and stuffing cherry tomatoes at a fancy little gourmet take-out shop downtown. It was a lot of chopping onions, then and now, but why not have your kids learn to make what you'd love to eat, without sending them straight into the grubby, repetitive reality that is actual paid kitchen work? The cooking sessions, which include a farmers' market trip to San Francisco, change seasonally, but might include risotto, savory galettes, Mediterranean-inspired dips and spreads, gelatos, cookies, and lots more. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Passover Inspiration with 12 Tribes Food ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"391\" height=\"336\" class=\"alignnone size-full wp-image-41385\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>Happy Passover! What are you cooking? Passover, even more than Thanksgiving, is a home and family holiday. Of course, there are restaurants doing Seder-inspired meals; in San Francisco, \u003ca href=\"http://delfinasf.com/restaurant/passover-at-delfina\">Passover at Delfina\u003c/a> brings their Edible Seder Plate, Stoll Family Matzoh Balls, and other Italian-Jewish specialties, all much anticipated by regulars. This year, they'll be serving matzoh made by their former sous-chef, Brad Joffe, who now runs Beauty's Bagels in Oakland, source of the excellent weekend bagels at Wise Sons. (And by the way, pastrami lovers, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/24/on-the-plate-with-wise-sons-jewish-deli/\">Wise Sons\u003c/a> is closed for Passover; they'll re-open on Sunday, April 15.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflyrestaurant.com/Passover.html\">Firefly\u003c/a> has a delish-sounding brisket and root-vegetable tsimmes on this week's menu, along with a spring vegetable plate with matzoh kugel and yellowfoot-mushroom sauce. (And for those who don't mind a little trayf, don't worry, they've still got the shrimp-and-scallop dumplings on the menu.)\u003c/p>\n\u003cp>But for many of us, Passover is a time to slow down, reconnect with family and friends over dinners at home, and pay attention to what we're eating. Jewish dietary laws forbid the eating of grains during the 8-day holiday, especially anything yeasted or naturally leavened. So, no bread, no bagels, no pasta, no rice, just matzoh, a flat cracker that must be mixed and baked in less than 18 minutes, to prevent any natural rising of the dough from occurring. So, much kvetching can be heard this week from toast-lovers like myself, and, for those with a sweet tooth, a whole lot of dependance on ground nuts and matzoh meal in lieu of flour, plus whisked egg whites for fluffiness. \u003c/p>\n\u003cp>However, Rebecca Joseph, rabbi and owner of \u003ca href=\"http://www.facebook.com/pages/12-Tribes-Food/172613516095330\"> 12 Tribes Food\u003c/a>, a kosher catering and prepared-meals business, looks at the holiday's restrictions with abundance in mind.\u003c/p>\n\u003cblockquote>\u003cp>\"What I suggest to people who say that they dread the holiday because they can't eat bread is to think of this as a time to celebrate freedom from habitual food choices or ways of eating that may be less than optimally healthful. Also, when we focus on all the things we \u003cem>can\u003c/em> eat, especially early spring produce, then Passover meals can be really delicious and seasonal.\" \u003c/p>\u003c/blockquote>\n\u003cp>Joseph describes her Orange Custard recipe, below, as \"a very easy dessert (no separating eggs or weird ingredients involved) that's a great break from nuts and matzoh meal. It's also \u003cem>parve\u003c/em> (containing neither meat nor dairy), so it's good for people who are lactose intolerant, gluten-free and/or have nut sensitivities.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For those of you, like myself, who have had egg-separating mishaps and fallen-spongecake disasters, this recipe couldn't be simpler. Only three very basic ingredients, no whisking, no folding. A splash of orange-flower water would probably add a lovely perfumey touch. With the money you're not spending on coconut macaroons in a can, get really fresh, gold-yolked eggs from happy, pasture-raised chickens. Joseph dresses her custard up with lightly toasted coconut shards, but you can also get crazy and let your guests dive into David Lebovitz's toffee-licious \u003ca href=\"http://www.davidlebovitz.com/2008/01/chocolatecovere/\">Chocolate-Covered Caramelized Matzoh Crunch\u003c/a> as well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"352\" height=\"218\" class=\"alignnone size-full wp-image-41384\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Orange Custard\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of 12 Tribes Food\u003c/em>\u003c/p>\n\u003cp>Made from just eggs, sugar, and orange juice, this easy dessert takes just a few minutes to put together. Unlike a typical baked custard, it contains no dairy, so it can served as dessert after a meat meal by those following kosher dietary laws. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-35 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 40-45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 custards\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n5 large eggs\u003cbr>\n1/3 cup sugar\u003cbr>\n2 cups fresh orange juice\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Preheat the oven to 325° F. In a small pot, heat orange juice until lukewarm.\u003c/li>\n\u003cli>In a medium bowl, beat the eggs with a fork until well blended. Beat in the sugar. To produce a smooth, creamy custard, the mixture should be well combined, but not frothy. Slowly add the orange juice, beating to combine.\u003c/li>\n\u003cli>Pour 1/2 cup of the custard mixture into each of 6 ramekins. Place the ramekins in a large pan and pour enough boiling water into the pan to come about halfway up the sides of the ramekins.\u003c/li>\n\u003cli>Bake for 30 to 35 minutes, or until just set. Remove the ramekins from the pan of hot water. Cool for 30 minutes, then refrigerate. Serve chilled.\u003c/li>\n\u003cli>Serves 6.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Happy Passover! Add a little sunshine to your holiday table with this three-ingredient, super-easy and delicious Orange Custard recipe from 12 Tribes Food. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"391\" height=\"336\" class=\"alignnone size-full wp-image-41385\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>Happy Passover! What are you cooking? Passover, even more than Thanksgiving, is a home and family holiday. Of course, there are restaurants doing Seder-inspired meals; in San Francisco, \u003ca href=\"http://delfinasf.com/restaurant/passover-at-delfina\">Passover at Delfina\u003c/a> brings their Edible Seder Plate, Stoll Family Matzoh Balls, and other Italian-Jewish specialties, all much anticipated by regulars. This year, they'll be serving matzoh made by their former sous-chef, Brad Joffe, who now runs Beauty's Bagels in Oakland, source of the excellent weekend bagels at Wise Sons. (And by the way, pastrami lovers, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/24/on-the-plate-with-wise-sons-jewish-deli/\">Wise Sons\u003c/a> is closed for Passover; they'll re-open on Sunday, April 15.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflyrestaurant.com/Passover.html\">Firefly\u003c/a> has a delish-sounding brisket and root-vegetable tsimmes on this week's menu, along with a spring vegetable plate with matzoh kugel and yellowfoot-mushroom sauce. (And for those who don't mind a little trayf, don't worry, they've still got the shrimp-and-scallop dumplings on the menu.)\u003c/p>\n\u003cp>But for many of us, Passover is a time to slow down, reconnect with family and friends over dinners at home, and pay attention to what we're eating. Jewish dietary laws forbid the eating of grains during the 8-day holiday, especially anything yeasted or naturally leavened. So, no bread, no bagels, no pasta, no rice, just matzoh, a flat cracker that must be mixed and baked in less than 18 minutes, to prevent any natural rising of the dough from occurring. So, much kvetching can be heard this week from toast-lovers like myself, and, for those with a sweet tooth, a whole lot of dependance on ground nuts and matzoh meal in lieu of flour, plus whisked egg whites for fluffiness. \u003c/p>\n\u003cp>However, Rebecca Joseph, rabbi and owner of \u003ca href=\"http://www.facebook.com/pages/12-Tribes-Food/172613516095330\"> 12 Tribes Food\u003c/a>, a kosher catering and prepared-meals business, looks at the holiday's restrictions with abundance in mind.\u003c/p>\n\u003cblockquote>\u003cp>\"What I suggest to people who say that they dread the holiday because they can't eat bread is to think of this as a time to celebrate freedom from habitual food choices or ways of eating that may be less than optimally healthful. Also, when we focus on all the things we \u003cem>can\u003c/em> eat, especially early spring produce, then Passover meals can be really delicious and seasonal.\" \u003c/p>\u003c/blockquote>\n\u003cp>Joseph describes her Orange Custard recipe, below, as \"a very easy dessert (no separating eggs or weird ingredients involved) that's a great break from nuts and matzoh meal. It's also \u003cem>parve\u003c/em> (containing neither meat nor dairy), so it's good for people who are lactose intolerant, gluten-free and/or have nut sensitivities.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For those of you, like myself, who have had egg-separating mishaps and fallen-spongecake disasters, this recipe couldn't be simpler. Only three very basic ingredients, no whisking, no folding. A splash of orange-flower water would probably add a lovely perfumey touch. With the money you're not spending on coconut macaroons in a can, get really fresh, gold-yolked eggs from happy, pasture-raised chickens. Joseph dresses her custard up with lightly toasted coconut shards, but you can also get crazy and let your guests dive into David Lebovitz's toffee-licious \u003ca href=\"http://www.davidlebovitz.com/2008/01/chocolatecovere/\">Chocolate-Covered Caramelized Matzoh Crunch\u003c/a> as well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"352\" height=\"218\" class=\"alignnone size-full wp-image-41384\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Orange Custard\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of 12 Tribes Food\u003c/em>\u003c/p>\n\u003cp>Made from just eggs, sugar, and orange juice, this easy dessert takes just a few minutes to put together. Unlike a typical baked custard, it contains no dairy, so it can served as dessert after a meat meal by those following kosher dietary laws. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-35 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 40-45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 custards\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n5 large eggs\u003cbr>\n1/3 cup sugar\u003cbr>\n2 cups fresh orange juice\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Preheat the oven to 325° F. In a small pot, heat orange juice until lukewarm.\u003c/li>\n\u003cli>In a medium bowl, beat the eggs with a fork until well blended. Beat in the sugar. To produce a smooth, creamy custard, the mixture should be well combined, but not frothy. Slowly add the orange juice, beating to combine.\u003c/li>\n\u003cli>Pour 1/2 cup of the custard mixture into each of 6 ramekins. Place the ramekins in a large pan and pour enough boiling water into the pan to come about halfway up the sides of the ramekins.\u003c/li>\n\u003cli>Bake for 30 to 35 minutes, or until just set. Remove the ramekins from the pan of hot water. Cool for 30 minutes, then refrigerate. Serve chilled.\u003c/li>\n\u003cli>Serves 6.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life ",
"title": "Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah3002.jpg\" alt=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" title=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-41293\">\u003c/a>\u003ca href=\"http://sanfrancisco.giants.mlb.com/schedule/index.jsp?c_id=sf#y=2012&m=4&calendar=DEFAULT\">The San Francisco Giants\u003c/a> home opener game will be at AT&T Park on Friday, April 13. \u003ca href=\"http://publichousesf.com/\">Public House\u003c/a> is the ballpark’s restaurant and pub with a full bar and over 75 different beers and ales. Just in time for game day, Public House has streamlined its menu and food options. Customers can use a secret door leading from the restaurant into AT&T Park, with a “Grab-n-Go” food and drink station. Chris Wade, 28, is the new Executive Chef for Public House, and is working with \u003ca href=\"http://tracidesjardins.com/\">Chef Traci Des Jardins\u003c/a> and Sous Chef Jorge Lumbreras to update the beer-friendly menu. \u003c/p>\n\u003cp>Before taking the helm at Public House, Wade worked at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> and for the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">Plumpjack Group\u003c/a>. The \u003ca href=\"http://san-francisco.chefs.com/\">California Culinary Academy\u003c/a> grad also worked with \u003ca href=\"http://bostonchefs.com/restaurant/No9Park/chef/patrick-campbell/\">Patrick Campbell\u003c/a> and \u003ca href=\"http://barbaralynch.com/\">Barbara Lynch\u003c/a> at \u003ca href=\"http://www.no9park.com/\">No. 9 Park\u003c/a> in Boston; Massachusetts is his home state. After No. 9 Park, he moved to Philadelphia to work for Michael Solomonov at \u003ca href=\"http://www.zahavrestaurant.com/\">Zahav\u003c/a>. It was from Philadelphia that he and his wife Sarah, a pastry chef, decided to return to San Francisco to work at Prospect. The Wades have been married a year and a half and live in the lower Haight. \u003c/p>\n\u003cp>On Monday, April 9, he will be cooking a special “Welcome Back, San Francisco Giants” $49 three course prix-fixe dinner at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, which is Des Jardins’ French-influenced Civic Center restaurant. Three artisanal beers selected by Bar Manager Greg Stone are included, and Passover and vegetarian options are available. Wine pairings will be available on request. Reservations can be made at (415) 861-5555. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000-150x150.jpg\" alt=\"King Street View of the Public House Bar\" title=\"King Street View of the Public House Bar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41270\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000-150x150.jpg\" alt=\"Chefs Chris Wade and Traci Des Jardins\" title=\"Chefs Chris Wade and Traci Des Jardins\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41264\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Here is the menu:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Zuckerman's Asparagus Salad,\u003cbr>\nMacaroni and Cheese Croutons and Spicy Tomato Vinaigrette\u003cbr>\n••••••••\u003cbr>\nBeer Braised Pork Cheeks,\u003cbr>\nToasted Barley Risotto, Fava Beans and Crispy Onion Strings\u003cbr>\n••••••••\u003cbr>\nOld Rasputin Brownie Sundae,\u003cbr>\nChocolate Covered Potato Chip Ice Cream and Salted Caramel Sauce\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> interviewed Chris Wade in person and via telephone.\u003c/p>\n\u003cp>\u003cstrong>What was it like coming up with new Public House menu items (sliders, sandwiches, pretzels and potato chip crusted mac & cheese) that are game day friendly?\u003c/strong>\u003cbr>\nI wanted to make it easier for people to order, so that they could take the food with them to the game. \u003c/p>\n\u003cp>I’m trying to make the food my own. That’s kind of hard, but getting there is also fun. I’m making the food a little more technique based. So it’s still frying, but done in a more thoughtful way. (Wade uses leftover potato skins rather than Panko crumbs to make his croquettes, a green way of thinking that gives the fried exterior a pleasant crunch). \u003c/p>\n\u003cp>You’ll see stuff that I enjoy eating: deviled eggs and mac and cheese. My favorite things to make here are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">4505 Meats\u003c/a> sliders and the mac and cheese. (Wade’s recipe for Potato Chip Crusted Macaroni and Cheese Bites is featured below). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700-150x150.jpg\" alt=\"Deviled Eggs, Pico de Gallo and Bacon\" title=\"Deviled Eggs, Pico de Gallo and Bacon\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41266\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000-150x150.jpg\" alt=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" title=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41263\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000-150x150.jpg\" alt=\"Mini Corn Dogs\" title=\"Mini Corn Dogs\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41265\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000-150x150.jpg\" alt=\"Soft pretzel bites\" title=\"Soft pretzel bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41269\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000-150x150.jpg\" alt=\"Peanuts\" title=\"Peanuts\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41268\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000-150x150.jpg\" alt=\"Potato chip crusted mac and cheese square with other bar bites\" title=\"Potato chip crusted mac and cheese square with other bar bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41267\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will you do with your staff to prepare for the baseball season?\u003c/strong>\u003cbr>\nThe Bay Bridge series on April 2 and 4 gave us a chance for “all hands on deck” practice runs. We overstaffed those days so that the crew can see what happens on game day. It’s a good way to produce things in a timely fashion and to get grouped.\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Sarah meet?\u003c/strong>\u003cbr>\nWe met at Postrio, when she was working pastry and I was working the savory stations. We’ve worked together for Barbara Lynch, and then in Philly. She’s the pastry chef at Prospect. \u003c/p>\n\u003cp>\u003cstrong>Where did you go on your honeymoon?\u003c/strong>\u003cbr>\nWe’re both big beach people, so we went to Kona Village, to a place that had no TVs. We had a relaxing beach trip together. It was later knocked out by the \u003ca href=\"http://www.konavillage.com/\">tsunami\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a> is one of your mentors. He is one of the reasons you and Sarah returned to San Francisco. What was the move from one coast to the next like?\u003c/strong>\u003cbr>\nI was texting and keeping in touch with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/\">Ravi\u003c/a> after working with him at Boulevard. Sarah and I were visiting SF from Philly for our friend's wedding. I met with Ravi and talked to him about Prospect. Sarah and I were toying with coming back here anyway. It turned out that Prospect’s Sous Chef had to get back to New York. To begin working at Prospect right away, I left Philly two days after our honeymoon. Sarah puts up with quite a bit, because I had to rush out here to make it happen. I slept on a friend’s couch for one month while she moved everything out here. We spent our first month as a married couple apart. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods\u003c/a>, for seafood.\u003cbr>\nI go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers’ Market\u003c/a>, too. Baby fava beans are my favorite thing of the year. They’re only here for two weeks out of the year. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nWe go in phases. Right now, it’s an Asian phase. \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> is good, for all the yakitori and ramen. We live four buildings away from \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>, and I like to support it. I’ve been going there for a long time. My favorite day off is to go to \u003ca href=\"http://rosamundesausagegrill.com/haight-street\">Rosamunde\u003c/a>, then Toronado, and then to \u003ca href=\"http://www.amoeba.com/\">Amoeba Records\u003c/a>.\u003c/p>\n\u003cp>We go to \u003ca href=\"http://www.maven-sf.com/\">Maven\u003c/a> a lot for the drinks, since we know the folks there from Prospect. They have a pretty decent selection.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite day of the year is Thanksgiving, because of the food. One year, we did a cassoulet Thanksgiving, with family, which is less traditional food-wise. We’ve had good Thanksgiving meals with restaurant friends, too.\u003c/p>\n\u003cp>We try to eat healthy at home, so it’s a lot of salad, grains, fish, and chicken. We do love \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>’s steak, meat, and pork chops. Their porchetta was really good... we ate it in less than five minutes, with veggie sides. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream. I could eat a quart every day. I love all flavors of ice cream. We serve \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\">Humphry Slocombe\u003c/a> at Public House. At home, I get Ben & Jerry’s full fat ice cream. I love soft serve, too.\u003c/p>\n\u003cp>\u003cstrong>What else is new?\u003c/strong>\u003cbr>\nWe’re in the process of getting a chocolate lab (dog). I had Labrador dogs as a kid. Sarah had a golden retriever, but that’s too much for me... all that hair.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mac-n-cheese-bites560.jpg\" alt=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" title=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-41257\">\u003c/a>\u003cbr>\n\u003cem>Potato Chip Crusted Macaroni and Cheese Square with other Bar Bites\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Potato Chip Crusted Macaroni and Cheese Bites with Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 30 bites (enough for 10 people as an appetizer)\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2oz butter\u003cbr>\n2oz flour\u003cbr>\n2 cup heavy cream\u003cbr>\n1/2 cup of each cheese grated, white cheddar, provolone, Gruyere, and Monterey Jack\u003cbr>\n1/2 tsp. cayenne\u003cbr>\nSalt and pepper to taste (approx. 1 TBSP salt and 1/2 tsp. pepper)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMake a roux with the butter and flour in a small heavy bottomed saucepan. At the same time bring the cream to a simmer in a medium heavy bottomed saucepan over medium heat. Once the cream is hot, carefully whisk in the roux and allow to cook for 5 minutes to thicken. Add the grated cheeses, cayenne, salt, and pepper, and whisk vigorously to incorporate. Turn the heat down to low and allow cheese to melt to a smooth consistency, whisking regularly to prevent scorching. Once cheese is melted and homogenous, turn off heat but keep sauce warm.\u003c/p>\n\u003cp>\u003cstrong>Macaroni\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 QT raw elbow macaroni\u003cbr>\n1.5 gallons water\u003cbr>\n1 cup salt\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBring the water and salt to a rolling boil. Add macaroni and cook for 2 minutes less then directed to on the package. Once cooked strain and rinse with cold water to stop the macaroni from cooking.\u003c/p>\n\u003cp>Once macaroni is cooked, fold it into the warm cheese sauce and cook together over low heat, stirring constantly with a wooden spoon or heat resistant spatula. When macaroni is tender remove the pan from heat and slowly pour macaroni and cheese mixture into an 8x10 inch sheet tray or baking dish that has been generously sprayed with nonstick spray. Place in the refrigerator to cool overnight. The next day cut around the edge of the pan to help release the block of macaroni and cheese and unmold it onto a cutting board. Portion into 1.5 inch squares and return to the refrigerator until ready to bread.\u003c/p>\n\u003cp>\u003cstrong>Breading\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup panko\u003cbr>\n1 cup crushed potato chips\u003cbr>\n1 cup all purpose flour\u003cbr>\n3 eggs beaten\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine panko and potato chips in a food processor and pulse until chips and panko are roughly the same size. Take portioned macaroni and cheese one at a time and toss lightly in the flour, then dip in the beaten egg mixture, and then toss in the potato chip/panko crust.\u003c/p>\n\u003cp>Once all bites have been breaded cook them in a fryer or Dutch oven filled with rice bran oil set to 350F until crust is golden brown (approx. 4 minutes). Strain onto a paper towel and lightly sprinkle with kosher salt. Serve immediately with your choice of dipping sauce (we use a spicy tomato jam) or as a crouton substitute with a salad.\u003c/p>\n\u003cp>\u003cstrong>Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cloves garlic\u003cbr>\n1/4 white onion\u003cbr>\n1 TBSP olive oil\u003cbr>\n1 QT crushed tomatoes with juice\u003cbr>\n1/4 tsp. cayenne\u003cbr>\n1 1/2 TBSP Tabasco sauce\u003cbr>\n1/2 TBSP kosher salt\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSlice the onion and garlic and sweat with the oil in a saucepan over medium heat. Once tender add the chopped tomatoes cayenne and salt and cook over medium heat until the tomato liquid has reduced by 1/4. Remove from heat and allow to cool slightly before blending in a food processor with Tabasco sauce.\u003c/p>\n\n",
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"excerpt": "The upcoming 2012 baseball season means SF Giants fans will eat and celebrate at AT&T Park. Public House’s new Executive Chef Chris Wade talks about baseball, food, his pastry chef wife and his local food favorites.",
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"description": "The upcoming 2012 baseball season means SF Giants fans will eat and celebrate at AT&T Park. Public House’s new Executive Chef Chris Wade talks about baseball, food, his pastry chef wife and his local food favorites.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah3002.jpg\" alt=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" title=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-41293\">\u003c/a>\u003ca href=\"http://sanfrancisco.giants.mlb.com/schedule/index.jsp?c_id=sf#y=2012&m=4&calendar=DEFAULT\">The San Francisco Giants\u003c/a> home opener game will be at AT&T Park on Friday, April 13. \u003ca href=\"http://publichousesf.com/\">Public House\u003c/a> is the ballpark’s restaurant and pub with a full bar and over 75 different beers and ales. Just in time for game day, Public House has streamlined its menu and food options. Customers can use a secret door leading from the restaurant into AT&T Park, with a “Grab-n-Go” food and drink station. Chris Wade, 28, is the new Executive Chef for Public House, and is working with \u003ca href=\"http://tracidesjardins.com/\">Chef Traci Des Jardins\u003c/a> and Sous Chef Jorge Lumbreras to update the beer-friendly menu. \u003c/p>\n\u003cp>Before taking the helm at Public House, Wade worked at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> and for the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">Plumpjack Group\u003c/a>. The \u003ca href=\"http://san-francisco.chefs.com/\">California Culinary Academy\u003c/a> grad also worked with \u003ca href=\"http://bostonchefs.com/restaurant/No9Park/chef/patrick-campbell/\">Patrick Campbell\u003c/a> and \u003ca href=\"http://barbaralynch.com/\">Barbara Lynch\u003c/a> at \u003ca href=\"http://www.no9park.com/\">No. 9 Park\u003c/a> in Boston; Massachusetts is his home state. After No. 9 Park, he moved to Philadelphia to work for Michael Solomonov at \u003ca href=\"http://www.zahavrestaurant.com/\">Zahav\u003c/a>. It was from Philadelphia that he and his wife Sarah, a pastry chef, decided to return to San Francisco to work at Prospect. The Wades have been married a year and a half and live in the lower Haight. \u003c/p>\n\u003cp>On Monday, April 9, he will be cooking a special “Welcome Back, San Francisco Giants” $49 three course prix-fixe dinner at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, which is Des Jardins’ French-influenced Civic Center restaurant. Three artisanal beers selected by Bar Manager Greg Stone are included, and Passover and vegetarian options are available. Wine pairings will be available on request. Reservations can be made at (415) 861-5555. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000-150x150.jpg\" alt=\"King Street View of the Public House Bar\" title=\"King Street View of the Public House Bar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41270\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000-150x150.jpg\" alt=\"Chefs Chris Wade and Traci Des Jardins\" title=\"Chefs Chris Wade and Traci Des Jardins\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41264\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Here is the menu:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Zuckerman's Asparagus Salad,\u003cbr>\nMacaroni and Cheese Croutons and Spicy Tomato Vinaigrette\u003cbr>\n••••••••\u003cbr>\nBeer Braised Pork Cheeks,\u003cbr>\nToasted Barley Risotto, Fava Beans and Crispy Onion Strings\u003cbr>\n••••••••\u003cbr>\nOld Rasputin Brownie Sundae,\u003cbr>\nChocolate Covered Potato Chip Ice Cream and Salted Caramel Sauce\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> interviewed Chris Wade in person and via telephone.\u003c/p>\n\u003cp>\u003cstrong>What was it like coming up with new Public House menu items (sliders, sandwiches, pretzels and potato chip crusted mac & cheese) that are game day friendly?\u003c/strong>\u003cbr>\nI wanted to make it easier for people to order, so that they could take the food with them to the game. \u003c/p>\n\u003cp>I’m trying to make the food my own. That’s kind of hard, but getting there is also fun. I’m making the food a little more technique based. So it’s still frying, but done in a more thoughtful way. (Wade uses leftover potato skins rather than Panko crumbs to make his croquettes, a green way of thinking that gives the fried exterior a pleasant crunch). \u003c/p>\n\u003cp>You’ll see stuff that I enjoy eating: deviled eggs and mac and cheese. My favorite things to make here are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">4505 Meats\u003c/a> sliders and the mac and cheese. (Wade’s recipe for Potato Chip Crusted Macaroni and Cheese Bites is featured below). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700-150x150.jpg\" alt=\"Deviled Eggs, Pico de Gallo and Bacon\" title=\"Deviled Eggs, Pico de Gallo and Bacon\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41266\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000-150x150.jpg\" alt=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" title=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41263\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000-150x150.jpg\" alt=\"Mini Corn Dogs\" title=\"Mini Corn Dogs\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41265\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000-150x150.jpg\" alt=\"Soft pretzel bites\" title=\"Soft pretzel bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41269\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000-150x150.jpg\" alt=\"Peanuts\" title=\"Peanuts\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41268\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000-150x150.jpg\" alt=\"Potato chip crusted mac and cheese square with other bar bites\" title=\"Potato chip crusted mac and cheese square with other bar bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41267\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will you do with your staff to prepare for the baseball season?\u003c/strong>\u003cbr>\nThe Bay Bridge series on April 2 and 4 gave us a chance for “all hands on deck” practice runs. We overstaffed those days so that the crew can see what happens on game day. It’s a good way to produce things in a timely fashion and to get grouped.\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Sarah meet?\u003c/strong>\u003cbr>\nWe met at Postrio, when she was working pastry and I was working the savory stations. We’ve worked together for Barbara Lynch, and then in Philly. She’s the pastry chef at Prospect. \u003c/p>\n\u003cp>\u003cstrong>Where did you go on your honeymoon?\u003c/strong>\u003cbr>\nWe’re both big beach people, so we went to Kona Village, to a place that had no TVs. We had a relaxing beach trip together. It was later knocked out by the \u003ca href=\"http://www.konavillage.com/\">tsunami\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a> is one of your mentors. He is one of the reasons you and Sarah returned to San Francisco. What was the move from one coast to the next like?\u003c/strong>\u003cbr>\nI was texting and keeping in touch with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/\">Ravi\u003c/a> after working with him at Boulevard. Sarah and I were visiting SF from Philly for our friend's wedding. I met with Ravi and talked to him about Prospect. Sarah and I were toying with coming back here anyway. It turned out that Prospect’s Sous Chef had to get back to New York. To begin working at Prospect right away, I left Philly two days after our honeymoon. Sarah puts up with quite a bit, because I had to rush out here to make it happen. I slept on a friend’s couch for one month while she moved everything out here. We spent our first month as a married couple apart. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods\u003c/a>, for seafood.\u003cbr>\nI go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers’ Market\u003c/a>, too. Baby fava beans are my favorite thing of the year. They’re only here for two weeks out of the year. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nWe go in phases. Right now, it’s an Asian phase. \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> is good, for all the yakitori and ramen. We live four buildings away from \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>, and I like to support it. I’ve been going there for a long time. My favorite day off is to go to \u003ca href=\"http://rosamundesausagegrill.com/haight-street\">Rosamunde\u003c/a>, then Toronado, and then to \u003ca href=\"http://www.amoeba.com/\">Amoeba Records\u003c/a>.\u003c/p>\n\u003cp>We go to \u003ca href=\"http://www.maven-sf.com/\">Maven\u003c/a> a lot for the drinks, since we know the folks there from Prospect. They have a pretty decent selection.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite day of the year is Thanksgiving, because of the food. One year, we did a cassoulet Thanksgiving, with family, which is less traditional food-wise. We’ve had good Thanksgiving meals with restaurant friends, too.\u003c/p>\n\u003cp>We try to eat healthy at home, so it’s a lot of salad, grains, fish, and chicken. We do love \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>’s steak, meat, and pork chops. Their porchetta was really good... we ate it in less than five minutes, with veggie sides. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream. I could eat a quart every day. I love all flavors of ice cream. We serve \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\">Humphry Slocombe\u003c/a> at Public House. At home, I get Ben & Jerry’s full fat ice cream. I love soft serve, too.\u003c/p>\n\u003cp>\u003cstrong>What else is new?\u003c/strong>\u003cbr>\nWe’re in the process of getting a chocolate lab (dog). I had Labrador dogs as a kid. Sarah had a golden retriever, but that’s too much for me... all that hair.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mac-n-cheese-bites560.jpg\" alt=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" title=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-41257\">\u003c/a>\u003cbr>\n\u003cem>Potato Chip Crusted Macaroni and Cheese Square with other Bar Bites\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Potato Chip Crusted Macaroni and Cheese Bites with Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 30 bites (enough for 10 people as an appetizer)\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2oz butter\u003cbr>\n2oz flour\u003cbr>\n2 cup heavy cream\u003cbr>\n1/2 cup of each cheese grated, white cheddar, provolone, Gruyere, and Monterey Jack\u003cbr>\n1/2 tsp. cayenne\u003cbr>\nSalt and pepper to taste (approx. 1 TBSP salt and 1/2 tsp. pepper)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMake a roux with the butter and flour in a small heavy bottomed saucepan. At the same time bring the cream to a simmer in a medium heavy bottomed saucepan over medium heat. Once the cream is hot, carefully whisk in the roux and allow to cook for 5 minutes to thicken. Add the grated cheeses, cayenne, salt, and pepper, and whisk vigorously to incorporate. Turn the heat down to low and allow cheese to melt to a smooth consistency, whisking regularly to prevent scorching. Once cheese is melted and homogenous, turn off heat but keep sauce warm.\u003c/p>\n\u003cp>\u003cstrong>Macaroni\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 QT raw elbow macaroni\u003cbr>\n1.5 gallons water\u003cbr>\n1 cup salt\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBring the water and salt to a rolling boil. Add macaroni and cook for 2 minutes less then directed to on the package. Once cooked strain and rinse with cold water to stop the macaroni from cooking.\u003c/p>\n\u003cp>Once macaroni is cooked, fold it into the warm cheese sauce and cook together over low heat, stirring constantly with a wooden spoon or heat resistant spatula. When macaroni is tender remove the pan from heat and slowly pour macaroni and cheese mixture into an 8x10 inch sheet tray or baking dish that has been generously sprayed with nonstick spray. Place in the refrigerator to cool overnight. The next day cut around the edge of the pan to help release the block of macaroni and cheese and unmold it onto a cutting board. Portion into 1.5 inch squares and return to the refrigerator until ready to bread.\u003c/p>\n\u003cp>\u003cstrong>Breading\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup panko\u003cbr>\n1 cup crushed potato chips\u003cbr>\n1 cup all purpose flour\u003cbr>\n3 eggs beaten\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine panko and potato chips in a food processor and pulse until chips and panko are roughly the same size. Take portioned macaroni and cheese one at a time and toss lightly in the flour, then dip in the beaten egg mixture, and then toss in the potato chip/panko crust.\u003c/p>\n\u003cp>Once all bites have been breaded cook them in a fryer or Dutch oven filled with rice bran oil set to 350F until crust is golden brown (approx. 4 minutes). Strain onto a paper towel and lightly sprinkle with kosher salt. Serve immediately with your choice of dipping sauce (we use a spicy tomato jam) or as a crouton substitute with a salad.\u003c/p>\n\u003cp>\u003cstrong>Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cloves garlic\u003cbr>\n1/4 white onion\u003cbr>\n1 TBSP olive oil\u003cbr>\n1 QT crushed tomatoes with juice\u003cbr>\n1/4 tsp. cayenne\u003cbr>\n1 1/2 TBSP Tabasco sauce\u003cbr>\n1/2 TBSP kosher salt\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSlice the onion and garlic and sweat with the oil in a saucepan over medium heat. Once tender add the chopped tomatoes cayenne and salt and cook over medium heat until the tomato liquid has reduced by 1/4. Remove from heat and allow to cool slightly before blending in a food processor with Tabasco sauce.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Recipe: Tomato Pie 2.0",
"title": "Recipe: Tomato Pie 2.0",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-64.jpg\" alt=\"\" title=\"Homemade Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41099\">\u003c/a>\u003cbr>\n\u003cem>Homemade Tomato Pie\u003c/em>\u003c/p>\n\u003cp>When it comes to challenges in the kitchen, I tend to get a bit fixated. If a recipe fails (sad face) I go straight into problem-solving mode until I have exhausted every single possibility. I guess it's the neurotic perfectionist in me. \u003c/p>\n\u003cp>My most recent challenge involved \u003ca href=\"http://lickmyspoon.com/restaurants/tomato-pie-ode-to-corropolese/\">Tomato Pie\u003c/a>. Tomato Pie is not like pie pie. There's no pastry crust, no mayonnaise, no raw tomatoes decoratively placed on top. No, Tomato Pie is more like a Sicilian-style pizza but without the cheese on top. It's a simple pleasure of thick, soft crust, and sweet, tangy tomato sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-6.jpg\" alt=\"Roasted tomatoes\" title=\"Roasted tomatoes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41093\">\u003c/a>\u003cbr>\n\u003cem>Roasted tomatoes = more flavor\u003c/em>\u003c/p>\n\u003cp>I've discovered how difficult it is to find it outside of the Philly area (and Utica, NY, so I hear) and it appeared I was not alone in my \u003ca href=\"http://www.seriouseats.com/talk/2010/05/desperate-for-tomato-pie-recipe.html\">quest for a decent recipe\u003c/a>. Years ago, I tried my hand at making homemade Tomato Pie and \u003ca href=\"http://lickmyspoon.com/restaurants/tomato-pie-ode-to-corropolese/\">posted about it\u003c/a>. Blogger friends, you know how you sometimes go back and read your earlier posts and cringe? Well, the cringe for me on this one was that I knew I could do better. The sauce was spot-on and needed little tweaking, but the crust. Sigh. The crust I was not satisfied with. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-53.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-53.jpg\" alt=\"Rising dough\" title=\"Rising dough\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41097\">\u003c/a>\u003cbr>\n\u003cem>Magical rising dough\u003c/em>\u003c/p>\n\u003cp>I recently received an email from a reader who had moved from Philly. Her family missed Tomato Pie terribly and she wanted to make it for her daughter's 4th birthday party. This was just the motivation I needed to master this Tomato Pie crust, once and for all.\u003c/p>\n\u003cp>The pie from \u003ca href=\"http://www.corropolesebakery.com/\">Corropolese\u003c/a> is my gold standard. Their crust is soft and spongy, airy and chewy. That's the kind of crust I wanted. It was more like focaccia than a regular pizza dough, so that's where I started. I cross referenced multiple recipes, experimented with bread flour, tested different proofing times, baking temps, and saucing techniques…I got a little nuts. Three flour runs and one messy, sticky, dough explosion later and I nailed it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-20.jpg\" alt=\"Dough \" title=\"Dough \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41094\">\u003c/a>\u003cbr>\n\u003cem>The dough should be pliable, like warm, elastic play-doh, but tastier.\u003c/em>\u003c/p>\n\u003cp>The crust I ended up with is adapted from Tyler Florence's \u003ca href=\"http://www.foodnetwork.com/recipes/tyler-florence/fabulous-focaccia-recipe/index.html\">Fabulous Focaccia\u003c/a>. It results in a crust that is airy, soft, and chewy inside. I'm definitely keeping this recipe on hand for times when I just want to make straight up focaccia. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-33.jpg\" alt=\"Tomato Pie\" title=\"Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41095\">\u003c/a>\u003cbr>\n\u003cem>Hello, Tomato Pie!\u003c/em>\u003c/p>\n\u003cp>For my Tomato Pie modification, I ended up baking the crust about 2/3 of the way done before adding the sauce, to prevent the dough from collapsing and getting too dense. I found that if I added the sauce first, the dough didn't rise as well, probably because of the weight of the sauce. Best of all, this recipe requires no overnight proofing, no multiple proofing, and I discovered an easy clean up trick with the use of some parchment paper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-34.jpg\" alt=\"Tomato Pie\" title=\"Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41096\">\u003c/a>\u003cbr>\n\u003cem>Next time I won't be lazy and will press the dough out all the way to the edge, promise.\u003c/em>\u003c/p>\n\u003cp>The sauce I simply updated to vine-ripened tomatoes, and used more of them than in my first version.\u003c/p>\n\u003cp>It is with pleasure and pride that I present to you, Tomato Pie 2.0! Enjoy!! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-63.jpg\" alt=\"Tomato Pie\" title=\"Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41098\">\u003c/a>\u003cbr>\n\u003cem>Tomato Pie 2.0\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Tomato Pie 2.0\u003c/strong>\u003c/p>\n\u003cp>A simple pleasure of thick, soft crust, and sweet, tangy tomato sauce. I've updated (and vastly improved) my old recipe for Tomato Pie, and could not be happier. The crust is airy, soft, and chewy, as it should be. The sauce is just right. Enjoy, new and improved, Tomato Pie 2.0! \u003c/p>\n\u003cp>Prep Time: 2 hour, 15 minutes\u003cbr>\nCook Time: 25 minutes\u003cbr>\nTotal Time: 2 hours, 40 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> (1) 13x18 inch pie; 12 servings\u003c/p>\n\u003cp>\u003cstrong>FOR THE CRUST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 teaspoons instant or rapid-rise yeast\u003cbr>\n1 cup water, heated to 110 degrees\u003cbr>\n2 tablespoons sugar\u003cbr>\n3 1/2 cups (1 lb 2 oz) all-purpose flour, plus more if needed\u003cbr>\n2 teaspoons kosher salt\u003cbr>\n1/4 cup extra-virgin olive oil\u003cbr>\n2 tablespoons extra-virgin olive oil for greasing pan\u003cbr>\ngrated Parmesan for garnish\u003c/p>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>In the bowl of a standing mixer fitted with a dough hook, combine the yeast with the warm water and sugar. Stir to dissolve and let stand 5 minutes until it looks foamy.\u003c/li>\n\u003cli>Turn the mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding more flour if necessary. The dough should be like warm, elastic play-doh when it's done. (Note: If you don't have a stand mixer with dough hook, just knead it old-school by hand until you've reached the right consistency).\u003c/li>\n\u003cli>Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.\u003c/li>\n\u003cli>One hour before baking, adjust oven rack to upper-middle position, place baking stone on rack, and heat oven to 500 degrees. (Note: If you don't have a baking stone, use an overturned rimmed baking sheet.)\u003c/li>\n\u003cli>Line a rimmed baking sheet with parchment paper and coat with 2 tablespoons of olive oil. Place the dough on the baking sheet, slide it around to coat the bottom and sides with oil, then flip dough over and slide it around again. Using fingertips, press dough out toward edges of pan, taking care not to tear it. (If dough resists stretching, let it relax for 5 to 10 minutes before trying to walk it out again.) Using a fork, poke entire surface of dough 25-30 times, popping any large bubbles. Cover pan with plastic and let dough rest for 30 minutes. The dough should become slightly bubbly.\u003c/li>\n\u003cli>Place pan on baking stone (or overturned baking sheet) and lower oven temperature to 425 degrees. Bake for 14 to 16 minutes (or until top is lightly golden). Top with tomato sauce, rotate pan, and bake for another 10 minutes. Transfer pan to wire rack and let cool for 5 minutes. Remove the tomato pie from the pan by lifting the overhanging parchment paper and return to the rack to finish cooling. (Note: If you didn't use the paper, loosen the pie from the pan using a metal spatula while it's still warm to prevent sticking). Top with some grated parmesan and serve warm or at room temperature.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>FOR THE SAUCE\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>2 1/2 pounds vine-ripened tomatoes (about 6)\u003cbr>\n29 oz tomato puree (3 cups)\u003cbr>\n3 tablespoons tomato paste\u003cbr>\n4 cloves garlic, finely minced\u003cbr>\n3 tablespoons sugar\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n1 teaspoon dried basil\u003cbr>\n1/4 teaspoon dried oregano\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Preheat oven to 400 degrees.\u003c/li>\n\u003cli>Slice the tomatoes in half, or quarters if they're large. Sprinkle with salt and pepper, drizzle with olive oil, and roast in oven for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, combine the rest of the ingredients in a large saucepan and let simmer until thickened. Add roasted tomatoes when they're done and mix until there are no large chunks (you can puree the roasted tomatoes first if you want to get precise about it). Continue to simmer until most of the water has evaporated and the sauce is thick. Set aside for the tomato pie. (Note: This can be made ahead of time and kept in the refrigerator in an air-tight container until ready to use. You'll have more sauce than you need for the pie.)\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-64.jpg\" alt=\"\" title=\"Homemade Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41099\">\u003c/a>\u003cbr>\n\u003cem>Homemade Tomato Pie\u003c/em>\u003c/p>\n\u003cp>When it comes to challenges in the kitchen, I tend to get a bit fixated. If a recipe fails (sad face) I go straight into problem-solving mode until I have exhausted every single possibility. I guess it's the neurotic perfectionist in me. \u003c/p>\n\u003cp>My most recent challenge involved \u003ca href=\"http://lickmyspoon.com/restaurants/tomato-pie-ode-to-corropolese/\">Tomato Pie\u003c/a>. Tomato Pie is not like pie pie. There's no pastry crust, no mayonnaise, no raw tomatoes decoratively placed on top. No, Tomato Pie is more like a Sicilian-style pizza but without the cheese on top. It's a simple pleasure of thick, soft crust, and sweet, tangy tomato sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-6.jpg\" alt=\"Roasted tomatoes\" title=\"Roasted tomatoes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41093\">\u003c/a>\u003cbr>\n\u003cem>Roasted tomatoes = more flavor\u003c/em>\u003c/p>\n\u003cp>I've discovered how difficult it is to find it outside of the Philly area (and Utica, NY, so I hear) and it appeared I was not alone in my \u003ca href=\"http://www.seriouseats.com/talk/2010/05/desperate-for-tomato-pie-recipe.html\">quest for a decent recipe\u003c/a>. Years ago, I tried my hand at making homemade Tomato Pie and \u003ca href=\"http://lickmyspoon.com/restaurants/tomato-pie-ode-to-corropolese/\">posted about it\u003c/a>. Blogger friends, you know how you sometimes go back and read your earlier posts and cringe? Well, the cringe for me on this one was that I knew I could do better. The sauce was spot-on and needed little tweaking, but the crust. Sigh. The crust I was not satisfied with. \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/24/2012/04/2012-03-tomato-pie-53.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-53.jpg\" alt=\"Rising dough\" title=\"Rising dough\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41097\">\u003c/a>\u003cbr>\n\u003cem>Magical rising dough\u003c/em>\u003c/p>\n\u003cp>I recently received an email from a reader who had moved from Philly. Her family missed Tomato Pie terribly and she wanted to make it for her daughter's 4th birthday party. This was just the motivation I needed to master this Tomato Pie crust, once and for all.\u003c/p>\n\u003cp>The pie from \u003ca href=\"http://www.corropolesebakery.com/\">Corropolese\u003c/a> is my gold standard. Their crust is soft and spongy, airy and chewy. That's the kind of crust I wanted. It was more like focaccia than a regular pizza dough, so that's where I started. I cross referenced multiple recipes, experimented with bread flour, tested different proofing times, baking temps, and saucing techniques…I got a little nuts. Three flour runs and one messy, sticky, dough explosion later and I nailed it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-20.jpg\" alt=\"Dough \" title=\"Dough \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41094\">\u003c/a>\u003cbr>\n\u003cem>The dough should be pliable, like warm, elastic play-doh, but tastier.\u003c/em>\u003c/p>\n\u003cp>The crust I ended up with is adapted from Tyler Florence's \u003ca href=\"http://www.foodnetwork.com/recipes/tyler-florence/fabulous-focaccia-recipe/index.html\">Fabulous Focaccia\u003c/a>. It results in a crust that is airy, soft, and chewy inside. I'm definitely keeping this recipe on hand for times when I just want to make straight up focaccia. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-33.jpg\" alt=\"Tomato Pie\" title=\"Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41095\">\u003c/a>\u003cbr>\n\u003cem>Hello, Tomato Pie!\u003c/em>\u003c/p>\n\u003cp>For my Tomato Pie modification, I ended up baking the crust about 2/3 of the way done before adding the sauce, to prevent the dough from collapsing and getting too dense. I found that if I added the sauce first, the dough didn't rise as well, probably because of the weight of the sauce. Best of all, this recipe requires no overnight proofing, no multiple proofing, and I discovered an easy clean up trick with the use of some parchment paper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-34.jpg\" alt=\"Tomato Pie\" title=\"Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41096\">\u003c/a>\u003cbr>\n\u003cem>Next time I won't be lazy and will press the dough out all the way to the edge, promise.\u003c/em>\u003c/p>\n\u003cp>The sauce I simply updated to vine-ripened tomatoes, and used more of them than in my first version.\u003c/p>\n\u003cp>It is with pleasure and pride that I present to you, Tomato Pie 2.0! Enjoy!! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2012-03-tomato-pie-63.jpg\" alt=\"Tomato Pie\" title=\"Tomato Pie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-41098\">\u003c/a>\u003cbr>\n\u003cem>Tomato Pie 2.0\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Tomato Pie 2.0\u003c/strong>\u003c/p>\n\u003cp>A simple pleasure of thick, soft crust, and sweet, tangy tomato sauce. I've updated (and vastly improved) my old recipe for Tomato Pie, and could not be happier. The crust is airy, soft, and chewy, as it should be. The sauce is just right. Enjoy, new and improved, Tomato Pie 2.0! \u003c/p>\n\u003cp>Prep Time: 2 hour, 15 minutes\u003cbr>\nCook Time: 25 minutes\u003cbr>\nTotal Time: 2 hours, 40 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> (1) 13x18 inch pie; 12 servings\u003c/p>\n\u003cp>\u003cstrong>FOR THE CRUST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 teaspoons instant or rapid-rise yeast\u003cbr>\n1 cup water, heated to 110 degrees\u003cbr>\n2 tablespoons sugar\u003cbr>\n3 1/2 cups (1 lb 2 oz) all-purpose flour, plus more if needed\u003cbr>\n2 teaspoons kosher salt\u003cbr>\n1/4 cup extra-virgin olive oil\u003cbr>\n2 tablespoons extra-virgin olive oil for greasing pan\u003cbr>\ngrated Parmesan for garnish\u003c/p>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>In the bowl of a standing mixer fitted with a dough hook, combine the yeast with the warm water and sugar. Stir to dissolve and let stand 5 minutes until it looks foamy.\u003c/li>\n\u003cli>Turn the mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding more flour if necessary. The dough should be like warm, elastic play-doh when it's done. (Note: If you don't have a stand mixer with dough hook, just knead it old-school by hand until you've reached the right consistency).\u003c/li>\n\u003cli>Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.\u003c/li>\n\u003cli>One hour before baking, adjust oven rack to upper-middle position, place baking stone on rack, and heat oven to 500 degrees. (Note: If you don't have a baking stone, use an overturned rimmed baking sheet.)\u003c/li>\n\u003cli>Line a rimmed baking sheet with parchment paper and coat with 2 tablespoons of olive oil. Place the dough on the baking sheet, slide it around to coat the bottom and sides with oil, then flip dough over and slide it around again. Using fingertips, press dough out toward edges of pan, taking care not to tear it. (If dough resists stretching, let it relax for 5 to 10 minutes before trying to walk it out again.) Using a fork, poke entire surface of dough 25-30 times, popping any large bubbles. Cover pan with plastic and let dough rest for 30 minutes. The dough should become slightly bubbly.\u003c/li>\n\u003cli>Place pan on baking stone (or overturned baking sheet) and lower oven temperature to 425 degrees. Bake for 14 to 16 minutes (or until top is lightly golden). Top with tomato sauce, rotate pan, and bake for another 10 minutes. Transfer pan to wire rack and let cool for 5 minutes. Remove the tomato pie from the pan by lifting the overhanging parchment paper and return to the rack to finish cooling. (Note: If you didn't use the paper, loosen the pie from the pan using a metal spatula while it's still warm to prevent sticking). Top with some grated parmesan and serve warm or at room temperature.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>FOR THE SAUCE\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2 1/2 pounds vine-ripened tomatoes (about 6)\u003cbr>\n29 oz tomato puree (3 cups)\u003cbr>\n3 tablespoons tomato paste\u003cbr>\n4 cloves garlic, finely minced\u003cbr>\n3 tablespoons sugar\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n1 teaspoon dried basil\u003cbr>\n1/4 teaspoon dried oregano\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Preheat oven to 400 degrees.\u003c/li>\n\u003cli>Slice the tomatoes in half, or quarters if they're large. Sprinkle with salt and pepper, drizzle with olive oil, and roast in oven for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, combine the rest of the ingredients in a large saucepan and let simmer until thickened. Add roasted tomatoes when they're done and mix until there are no large chunks (you can puree the roasted tomatoes first if you want to get precise about it). Continue to simmer until most of the water has evaporated and the sauce is thick. Set aside for the tomato pie. (Note: This can be made ahead of time and kept in the refrigerator in an air-tight container until ready to use. You'll have more sauce than you need for the pie.)\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Defrankenfurtication: The Hot Dog Deconstructed",
"title": "Defrankenfurtication: The Hot Dog Deconstructed",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Deconstruction is all the rage these days, and why not? What better way to get in touch with the true nature of the foods you eat than by presenting them in an incomplete state of preparation? The eyes get to linger over the process, getting a peek behind the curtain at the magic of what the mouth is about to pulverize.\u003c/p>\n\u003cp>Nowhere is this rage more prevalent than in the burgeoning world of deconstructed hot dogs. Graduated from the humble franks of childhood, today's hot dogs offer a degree of sophistication normally reserved for wines, cheeses, and salted caramel Red Vine varietals.\u003c/p>\n\u003cfigure id=\"attachment_40940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\" alt=\"Chew's Original De-Dog\" width=\"1000\" height=\"695\" class=\"size-full wp-image-40940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chew's Original De-Dog \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mission stalwart \u003ca href=\"http://chewsf.tumblr.com\">Chew\u003c/a> naturally comes first to mind for defrankenfurtication. Master Chef Ian Golenz isn't afraid to brandish his gritty Bronx roots while serving up 2,000 of his celebrated De-Dogs a day with an ironic sneer. Sometimes credited with the invention of the deconstructed dog, Golenz is more widely understood to have perfected its craft. \"I like keeping it real,\" says Golenz in between assaulting various members of the line of customers spilling out the door.\u003c/p>\n\u003cp>Golenz' De-Dog is a classic, encompassing all four primary elements of the platonic ideal sausage: gristle, casing, filler, and meat, which may be enjoyed separately—with or without the housemade locally-sourced cracked wheat crouton \"buns\"—combined on the plate, in the mouth, or in the stomach.\u003c/p>\n\u003cp>The specific fillers and gristle components vary seasonally, but always playfully juxtapose under Golenz' artful eye. This rainy spring's ingredients include semi-organic fair-trade toasted genmai cha, an imported cloven \"marshmallow\" foam peanut, Swingline free-range staples, unherbed raw paleo-polenta, combed Persian-Siamese blend \u003cem>cheveux de chat\u003c/em>, a spring-inspired inductive jacketed copper coil, partially nontoxic meat-inspired paste resting atop a bed of kaffir lemon leaf, young porchetta entrails casing, and housemade balsamic mustard and curried ketchup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By popular request, Chew has also expanded its undogged offerings to include the \u003cstrong>vegetarian Vee-Dog\u003c/strong>, \u003cstrong>gluten-free Gee-Dog\u003c/strong>, and \u003cstrong>organic Oh-Dog\u003c/strong>. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"40991,40950,40990\"]\u003c/p>\n\u003cp>But Chew is no longer the only hot dog undoer in town. The \u003ca href=\"http://twitter.com/#!/DogGoneDooDah\">DogGoneDooDahDawgz truck\u003c/a>, normally found a few blocks away, offers a strong beanless frank in a more portable package. Proprietor and weekend DJ Keira Von Houten takes a different approach, employing an Acme torpedo roll as her canvas, making for a contained sausage explosion that can be assembled into a conveniently carryable unit, for those who want to ruin the experience. \u003c/p>\n\u003cfigure id=\"attachment_40945\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\" alt=\"DogGoneDooDahDawg\" width=\"560\" height=\"687\" class=\"size-full wp-image-40945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DogGoneDooDahDawgz’ DooDah Dawg \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The DooDah Dawg centers on foraged fillers and innovative meatlike substances. The cageless Souris Ranch mouse lends it its truffulent earthiness, providing both the skeletal calcium and fuzzy texture reminiscent of the most humbly generic-brand wiener. While the seasonings vary from dawg to dawg, some recurring favorites have included paprika-infused salt-roasted Phillips-head screws, sidewalk-harvested urban baby greens, pickled rolled baby oats with knitted twine and root vegetable confit, prescription-strength locally distilled pseudoephedrine pods, and the unexpectedly bittersweet tang of Bavarian stoat-milk ghee. This plus Von Houten's bold use of condiment packets in lieu of sausage casings emphasizes her willingness to offer a new spin on traditional ingredients.\u003c/p>\n\u003cp>Next time you find yourself fatigued by the Bay Area's unrestrained deliciousness, it's worth taking a break from proper quality to remind yourself of classic ballpark culinary masochism taken to its next logical stage.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tumblr: \u003ca href=\"http://chewsf.tumblr.com/\">Chew SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/DogGoneDooDah\">@DogGoneDooDah\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Deconstruction is all the rage these days, and why not? What better way to get in touch with the true nature of the foods you eat than by presenting them in an incomplete state of preparation? The eyes get to linger over the process, getting a peek behind the curtain at the magic of what the mouth is about to pulverize.\u003c/p>\n\u003cp>Nowhere is this rage more prevalent than in the burgeoning world of deconstructed hot dogs. Graduated from the humble franks of childhood, today's hot dogs offer a degree of sophistication normally reserved for wines, cheeses, and salted caramel Red Vine varietals.\u003c/p>\n\u003cfigure id=\"attachment_40940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\" alt=\"Chew's Original De-Dog\" width=\"1000\" height=\"695\" class=\"size-full wp-image-40940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chew's Original De-Dog \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mission stalwart \u003ca href=\"http://chewsf.tumblr.com\">Chew\u003c/a> naturally comes first to mind for defrankenfurtication. Master Chef Ian Golenz isn't afraid to brandish his gritty Bronx roots while serving up 2,000 of his celebrated De-Dogs a day with an ironic sneer. Sometimes credited with the invention of the deconstructed dog, Golenz is more widely understood to have perfected its craft. \"I like keeping it real,\" says Golenz in between assaulting various members of the line of customers spilling out the door.\u003c/p>\n\u003cp>Golenz' De-Dog is a classic, encompassing all four primary elements of the platonic ideal sausage: gristle, casing, filler, and meat, which may be enjoyed separately—with or without the housemade locally-sourced cracked wheat crouton \"buns\"—combined on the plate, in the mouth, or in the stomach.\u003c/p>\n\u003cp>The specific fillers and gristle components vary seasonally, but always playfully juxtapose under Golenz' artful eye. This rainy spring's ingredients include semi-organic fair-trade toasted genmai cha, an imported cloven \"marshmallow\" foam peanut, Swingline free-range staples, unherbed raw paleo-polenta, combed Persian-Siamese blend \u003cem>cheveux de chat\u003c/em>, a spring-inspired inductive jacketed copper coil, partially nontoxic meat-inspired paste resting atop a bed of kaffir lemon leaf, young porchetta entrails casing, and housemade balsamic mustard and curried ketchup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By popular request, Chew has also expanded its undogged offerings to include the \u003cstrong>vegetarian Vee-Dog\u003c/strong>, \u003cstrong>gluten-free Gee-Dog\u003c/strong>, and \u003cstrong>organic Oh-Dog\u003c/strong>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Chew is no longer the only hot dog undoer in town. The \u003ca href=\"http://twitter.com/#!/DogGoneDooDah\">DogGoneDooDahDawgz truck\u003c/a>, normally found a few blocks away, offers a strong beanless frank in a more portable package. Proprietor and weekend DJ Keira Von Houten takes a different approach, employing an Acme torpedo roll as her canvas, making for a contained sausage explosion that can be assembled into a conveniently carryable unit, for those who want to ruin the experience. \u003c/p>\n\u003cfigure id=\"attachment_40945\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\" alt=\"DogGoneDooDahDawg\" width=\"560\" height=\"687\" class=\"size-full wp-image-40945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DogGoneDooDahDawgz’ DooDah Dawg \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The DooDah Dawg centers on foraged fillers and innovative meatlike substances. The cageless Souris Ranch mouse lends it its truffulent earthiness, providing both the skeletal calcium and fuzzy texture reminiscent of the most humbly generic-brand wiener. While the seasonings vary from dawg to dawg, some recurring favorites have included paprika-infused salt-roasted Phillips-head screws, sidewalk-harvested urban baby greens, pickled rolled baby oats with knitted twine and root vegetable confit, prescription-strength locally distilled pseudoephedrine pods, and the unexpectedly bittersweet tang of Bavarian stoat-milk ghee. This plus Von Houten's bold use of condiment packets in lieu of sausage casings emphasizes her willingness to offer a new spin on traditional ingredients.\u003c/p>\n\u003cp>Next time you find yourself fatigued by the Bay Area's unrestrained deliciousness, it's worth taking a break from proper quality to remind yourself of classic ballpark culinary masochism taken to its next logical stage.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tumblr: \u003ca href=\"http://chewsf.tumblr.com/\">Chew SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/DogGoneDooDah\">@DogGoneDooDah\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Super Food Dessert Recipe: Chia Seed Pudding with Cherries, Coconut, and Pistachios",
"title": "Super Food Dessert Recipe: Chia Seed Pudding with Cherries, Coconut, and Pistachios",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-102.jpg\" alt=\"chia seed pudding\" title=\"chia seed pudding\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40893\">\u003c/a>\u003cbr>\nIf you've strolled the beverage aisles of your natural foods grocery store lately, you may have noticed new bottled beverages with suspended seeds strewn throughout the colorful liquid. Chia Seeds. If you ask around, you may be told they're the newest superfood, and a powerful antioxidant. A wonder seed. You may have also learned that, yes indeed, this is the same chia seed that sprouted the ever-popular \u003ca href=\"http://www.chia.com/index.php/original-chia-pet/chia-puppy\">Chia Pet\u003c/a> of TV infomercial fame. \u003c/p>\n\u003cp>Now whenever everyone starts talking about a new, exciting superfood I tend to flee in the opposite direction. Remember when the whole world was reading Jonathan Franzen's \u003cem>The Corrections\u003c/em> (even Oprah)? That made me an instant skeptic. I figured surely a book that everyone in America was reading wasn't a book that \u003cem>I\u003c/em> would find to be a good read (full disclosure: I love \u003cem>The Corrections\u003c/em>). I had a similar reaction with chia seeds. Sick of hearing all about their health benefits and listening to nutritionists discuss how they're the next big thing, I turned my back on this powerful little seed. Until just last week. \u003c/p>\n\u003cp>It's hard to fully turn your back because people are most certainly talking. The Today Show's \u003ca href=\"http://todayhealth.today.msnbc.msn.com/_news/2012/02/21/10419498-next-trendy-health-food-ch-ch-ch-chia\">Health Blog\u003c/a> identifies chia seeds as the next trendy health food while \u003ca href=\"http://www.prevention.com/food/food-remedies/are-chia-seeds-worth-cost\">Prevention Magazine\u003c/a> deems them a \"pricey new food craze\" and \u003ca href=\"http://www.besthealthmag.ca/eat-well/nutrition/5-trendy-superfoods-are-they-worth-the-cash\">Best Health Magazine\u003c/a> explores if they're \"worth the cash.\" I purchased them in bulk and got roughly 2 cups for $3, so I didn't find the cost prohibitive, but like all new food trends, there are surely folks capitalizing on the general public. The more research you do, even if you're a born skeptic like myself, the more you start to look at those teeny, tiny seeds in a new light. Then when you try them, you'll realize that they're strangely filling and energizing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/chia-seed-pudding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/chia-seed-pudding.jpg\" alt=\"chia seed pudding\" title=\"chia seed pudding\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-40895\">\u003c/a>\u003cbr>\n\u003cem>Left Side: Raw Chia Seeds; Right Side: Chia Seeds After Soaking Overnight\u003c/em>\u003c/p>\n\u003cp>The short story with chia seeds is this: chia seeds are actually a species of flowering plant in the mint family. They're rich in omega-3 fatty acids, which is usually what you hear the nutritionists discussing. The seeds themselves can be eaten raw as a whole seed, packing a good punch of protein, fat and fiber (one-ounce has 4 grams protein and 11 grams of fiber!). But they can also be ground and used in baked goods or soaked, which makes them grow in size and become gelatinous in texture. The cool thing is that unlike flax seeds, you don't need to grind them first because they're completely digestible in whole form. I've started to use them just as I would any other seed, adding them to salads or sprinkled on yogurt with my morning granola. And, of course, there's pudding. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Let's chat pudding. While I used almond milk in this recipe, you could use a splash of your favorite milk or soy milk and it'd be lovely. This is one highly adaptable recipe. The only thing you \u003cem>must\u003c/em> do is soak the chia seeds because that's how the expand and become gelatinous, much like tapioca pearls. But the ways in which you can dress it up are endless: yesterday morning, I had a mango on hand, so I sliced up a mango and added some sliced almonds for a breakfast pudding. Or you could do a version with a dollop of \u003ca href=\"http://www.oprah.com/food/Cashew-Cream\">cashew cream\u003c/a> and crushed roasted hazelnuts. You add what you like. You marvel at how you kind of enjoy these odd little seeds. You think about making them again the next day. End of story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-109.jpg\" alt=\"pudding toppings\" title=\"pudding toppings\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40894\">\u003c/a>\u003cbr>\n\u003cem>Laying out Topping Ingredients\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chia Seed Pudding with Coconut, Pistachio and Dried Cherries\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time\u003c/strong>: 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Inactive Time:\u003c/strong> 5 hours-24 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 5 hours-25 hours\u003c/p>\n\u003cp>\u003cstrong>Serves\u003c/strong>: 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/4 cups almond milk\u003cbr>\n1/4 teaspoon almond extract (or vanilla, if you prefer)\u003cbr>\n1/2 teaspoon ginger powder\u003cbr>\n2 tablespoons honey + 1 tablespoon for drizzing on top\u003cbr>\n2/3 cup chia seeds\u003cbr>\n1/2 teaspoon orange zest\u003cbr>\n2 tablespoons chopped dried cherries\u003cbr>\n2 tablespoons chopped raw pistachios\u003cbr>\n2 tablespoons wide-flake unsweetened coconut \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nIn a small bowl, combine the almond milk and the honey, vanilla, and ginger powder and whisk to combine. Add the chia seeds and orange zest and whisk vigorously to fully combine. Pour into a container, cover, and refrigerate at least 5 hours, and ideally overnight. \u003c/p>\n\u003cp>When ready to serve, stir well. Spoon into bowls and top with cherries, pistachios, and coconut; drizzle with a bit of honey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong> Other Chia Seed Recipes Around the Web:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.shape.com/healthy-eating/meal-ideas/quick-and-easy-chia-seed-recipes\">Whole Wheat Chia Seed Pancakes\u003c/a> - Shape Magazine\u003c/li>\n\u003cli>\u003ca href=\"http://www.oprah.com/food/Pumpkin-Chia-Seed-Muffins\">Pumpkin Chia Seed Muffins\u003c/a> - Oprah Magazine\u003c/li>\n\u003cli>\u003ca href=\"http://www.thekitchn.com/cranberry-chiaseed-granola-fro-148650\">Roseline's Cranberry Chia Granola\u003c/a> - The Kitchn\u003c/li>\n\u003cli>\u003ca href=\"http://www.mykitchenintherockies.com/2011/10/20/chia-seed-granola-with-walnuts-and-almonds/\">Chia Seed Granola with Walnuts and Almonds\u003c/a> - My German Kitchen\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingarthurflour.com/recipes/chia-seed-flatbread-recipe\">Chia Seed Flatbread\u003c/a> - King Arthur\u003c/li>\n\u003cli>\u003ca href=\"http://kelseysappleaday.blogspot.com/2012/03/lemon-chia-seed-tea-bread.html\">Lemon Chia Seed Tea Bread\u003c/a> - An Apple a Day\u003c/li>\n\u003cli>\u003ca href=\"http://honestcooking.com/2011/04/25/strawberry-banana-smoothie-with-chia-seeds/\">Strawberry Banana Smoothie with Chia Seeds\u003c/a> - Honest Cooking\u003c/li>\n\u003cli>\u003ca href=\"http://gfreelife.com/2011/01/chia-seed-smoothie-and-more-recipes/\">Tropical Chia Smoothie\u003c/a> - Glutren Free Life with Jen\u003c/li>\n\u003cli>\u003ca href=\"http://fabulouslydomestic.com/2011/08/19/chia_brownies/\">Vegan Chia Seed Brownies\u003c/a> - Fabulously Domestic\u003c/li>\n\u003cli>\u003ca href=\"http://ohsheglows.com/2010/05/21/cookie-friday-3-minute-vegan-maple-oatmeal-cookie/\">3 Minute Vegan Maple Oatmeal Cookies (with Chia)\u003c/a> - Oh She Glows\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Curious about chia seeds? Don't know where to begin? Megan Gordon develops a raw, vegan chia seed pudding recipe that capitalizes on its super food powers. And who doesn't love cherry, pistachio, and coconut? This just might be your new late-night snack. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-102.jpg\" alt=\"chia seed pudding\" title=\"chia seed pudding\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40893\">\u003c/a>\u003cbr>\nIf you've strolled the beverage aisles of your natural foods grocery store lately, you may have noticed new bottled beverages with suspended seeds strewn throughout the colorful liquid. Chia Seeds. If you ask around, you may be told they're the newest superfood, and a powerful antioxidant. A wonder seed. You may have also learned that, yes indeed, this is the same chia seed that sprouted the ever-popular \u003ca href=\"http://www.chia.com/index.php/original-chia-pet/chia-puppy\">Chia Pet\u003c/a> of TV infomercial fame. \u003c/p>\n\u003cp>Now whenever everyone starts talking about a new, exciting superfood I tend to flee in the opposite direction. Remember when the whole world was reading Jonathan Franzen's \u003cem>The Corrections\u003c/em> (even Oprah)? That made me an instant skeptic. I figured surely a book that everyone in America was reading wasn't a book that \u003cem>I\u003c/em> would find to be a good read (full disclosure: I love \u003cem>The Corrections\u003c/em>). I had a similar reaction with chia seeds. Sick of hearing all about their health benefits and listening to nutritionists discuss how they're the next big thing, I turned my back on this powerful little seed. Until just last week. \u003c/p>\n\u003cp>It's hard to fully turn your back because people are most certainly talking. The Today Show's \u003ca href=\"http://todayhealth.today.msnbc.msn.com/_news/2012/02/21/10419498-next-trendy-health-food-ch-ch-ch-chia\">Health Blog\u003c/a> identifies chia seeds as the next trendy health food while \u003ca href=\"http://www.prevention.com/food/food-remedies/are-chia-seeds-worth-cost\">Prevention Magazine\u003c/a> deems them a \"pricey new food craze\" and \u003ca href=\"http://www.besthealthmag.ca/eat-well/nutrition/5-trendy-superfoods-are-they-worth-the-cash\">Best Health Magazine\u003c/a> explores if they're \"worth the cash.\" I purchased them in bulk and got roughly 2 cups for $3, so I didn't find the cost prohibitive, but like all new food trends, there are surely folks capitalizing on the general public. The more research you do, even if you're a born skeptic like myself, the more you start to look at those teeny, tiny seeds in a new light. Then when you try them, you'll realize that they're strangely filling and energizing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/chia-seed-pudding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/chia-seed-pudding.jpg\" alt=\"chia seed pudding\" title=\"chia seed pudding\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-40895\">\u003c/a>\u003cbr>\n\u003cem>Left Side: Raw Chia Seeds; Right Side: Chia Seeds After Soaking Overnight\u003c/em>\u003c/p>\n\u003cp>The short story with chia seeds is this: chia seeds are actually a species of flowering plant in the mint family. They're rich in omega-3 fatty acids, which is usually what you hear the nutritionists discussing. The seeds themselves can be eaten raw as a whole seed, packing a good punch of protein, fat and fiber (one-ounce has 4 grams protein and 11 grams of fiber!). But they can also be ground and used in baked goods or soaked, which makes them grow in size and become gelatinous in texture. The cool thing is that unlike flax seeds, you don't need to grind them first because they're completely digestible in whole form. I've started to use them just as I would any other seed, adding them to salads or sprinkled on yogurt with my morning granola. And, of course, there's pudding. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Let's chat pudding. While I used almond milk in this recipe, you could use a splash of your favorite milk or soy milk and it'd be lovely. This is one highly adaptable recipe. The only thing you \u003cem>must\u003c/em> do is soak the chia seeds because that's how the expand and become gelatinous, much like tapioca pearls. But the ways in which you can dress it up are endless: yesterday morning, I had a mango on hand, so I sliced up a mango and added some sliced almonds for a breakfast pudding. Or you could do a version with a dollop of \u003ca href=\"http://www.oprah.com/food/Cashew-Cream\">cashew cream\u003c/a> and crushed roasted hazelnuts. You add what you like. You marvel at how you kind of enjoy these odd little seeds. You think about making them again the next day. End of story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-109.jpg\" alt=\"pudding toppings\" title=\"pudding toppings\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40894\">\u003c/a>\u003cbr>\n\u003cem>Laying out Topping Ingredients\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chia Seed Pudding with Coconut, Pistachio and Dried Cherries\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time\u003c/strong>: 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Inactive Time:\u003c/strong> 5 hours-24 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 5 hours-25 hours\u003c/p>\n\u003cp>\u003cstrong>Serves\u003c/strong>: 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/4 cups almond milk\u003cbr>\n1/4 teaspoon almond extract (or vanilla, if you prefer)\u003cbr>\n1/2 teaspoon ginger powder\u003cbr>\n2 tablespoons honey + 1 tablespoon for drizzing on top\u003cbr>\n2/3 cup chia seeds\u003cbr>\n1/2 teaspoon orange zest\u003cbr>\n2 tablespoons chopped dried cherries\u003cbr>\n2 tablespoons chopped raw pistachios\u003cbr>\n2 tablespoons wide-flake unsweetened coconut \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nIn a small bowl, combine the almond milk and the honey, vanilla, and ginger powder and whisk to combine. Add the chia seeds and orange zest and whisk vigorously to fully combine. Pour into a container, cover, and refrigerate at least 5 hours, and ideally overnight. \u003c/p>\n\u003cp>When ready to serve, stir well. Spoon into bowls and top with cherries, pistachios, and coconut; drizzle with a bit of honey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong> Other Chia Seed Recipes Around the Web:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.shape.com/healthy-eating/meal-ideas/quick-and-easy-chia-seed-recipes\">Whole Wheat Chia Seed Pancakes\u003c/a> - Shape Magazine\u003c/li>\n\u003cli>\u003ca href=\"http://www.oprah.com/food/Pumpkin-Chia-Seed-Muffins\">Pumpkin Chia Seed Muffins\u003c/a> - Oprah Magazine\u003c/li>\n\u003cli>\u003ca href=\"http://www.thekitchn.com/cranberry-chiaseed-granola-fro-148650\">Roseline's Cranberry Chia Granola\u003c/a> - The Kitchn\u003c/li>\n\u003cli>\u003ca href=\"http://www.mykitchenintherockies.com/2011/10/20/chia-seed-granola-with-walnuts-and-almonds/\">Chia Seed Granola with Walnuts and Almonds\u003c/a> - My German Kitchen\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingarthurflour.com/recipes/chia-seed-flatbread-recipe\">Chia Seed Flatbread\u003c/a> - King Arthur\u003c/li>\n\u003cli>\u003ca href=\"http://kelseysappleaday.blogspot.com/2012/03/lemon-chia-seed-tea-bread.html\">Lemon Chia Seed Tea Bread\u003c/a> - An Apple a Day\u003c/li>\n\u003cli>\u003ca href=\"http://honestcooking.com/2011/04/25/strawberry-banana-smoothie-with-chia-seeds/\">Strawberry Banana Smoothie with Chia Seeds\u003c/a> - Honest Cooking\u003c/li>\n\u003cli>\u003ca href=\"http://gfreelife.com/2011/01/chia-seed-smoothie-and-more-recipes/\">Tropical Chia Smoothie\u003c/a> - Glutren Free Life with Jen\u003c/li>\n\u003cli>\u003ca href=\"http://fabulouslydomestic.com/2011/08/19/chia_brownies/\">Vegan Chia Seed Brownies\u003c/a> - Fabulously Domestic\u003c/li>\n\u003cli>\u003ca href=\"http://ohsheglows.com/2010/05/21/cookie-friday-3-minute-vegan-maple-oatmeal-cookie/\">3 Minute Vegan Maple Oatmeal Cookies (with Chia)\u003c/a> - Oh She Glows\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen",
"title": "Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\" alt=\"Iso Rabins\" title=\"Iso Rabins\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40860\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> founder Iso Rabins. All photos courtesy forageSF.\u003cbr>\n\u003c/em>\u003cbr>\nBorn in Santa Cruz and raised on the East Coast, Iso Rabins always knew he wanted to return to California after college. What he didn’t know was that he’d be making a living out of what he found in the woods. Staying with his father in the woods east of Eureka, CA, Rabins learned to forage mushrooms and began to drive them down to San Francisco to sell at the back doors of restaurants.\u003c/p>\n\u003cp>“Black trumpets, hedgehogs, chanterelles,” Rabins recalls. “\u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> was one of the first guys to buy from me. He seemed pretty into it.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\" alt=\"Foraged mushrooms\" title=\"Foraged mushrooms\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40864\">\u003c/a>\u003cbr>\n\u003cem>Foraged mushrooms ready for sale.\u003c/em>\u003c/p>\n\u003cp>Rabins, who would “cold call chefs and show up at the back door with a flat of mushrooms,” counted \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, and \u003ca href=\"http://emmysspaghettishack.com/\">Emmy's Spaghetti Shack\u003c/a> among his regular clients. \u003c/p>\n\u003cp>But mushroom season is short in California, and Rabins had a knack for foraging.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I realized that for rest of the year, you can forage too!” he says. Wild greens, acorns, and seaweed made it onto his short list of items to gather in the woods. \u003c/p>\n\u003cp>“I grew up in Vermont but I wasn't really a woods guy,” says Rabins. “It's cool when I go back now to visit my mom, I see so much more than I saw before. There are ramps everywhere!”\u003c/p>\n\u003cblockquote>\u003cp>“Foraging gives you a real awareness of your surroundings. You notice things you'd never seen before.”\u003c/p>\u003c/blockquote>\n\u003cp>Rabins started a “CSF” (Community Supported Forage) box program, similar to a \u003ca href=\"http://en.wikipedia.org/wiki/Community-supported_agricultur\">CSA\u003c/a> box you’d get from a farm. \u003c/p>\n\u003cp>“I wanted to sell at the farmer's markets but people get freaked out by wild mushrooms,” he said. So then, he started the \u003ca href=\"http://foragesf.com/market/\">underground market\u003c/a>. The event, which ran for eighteen months, was a space for people who are making food at home to be able to sell it. Morphing from a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">private house in the Mission\u003c/a>, to which 150 people showed up to a 2,500 person private club held at \u003ca href=\"http://publicsf.com/\">Public Works\u003c/a>, the underground market was eventually shut down by the Health Department. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\" alt=\"Underground Market\" title=\"Underground Market\" width=\"560\" height=\"400\" class=\"alignnone size-full wp-image-40867\">\u003c/a>\u003cbr>\n\u003cem>Hungry patrons wait outside the Underground Market in 2010.\u003cbr>\n\u003c/em>\u003cbr>\nThree years ago, Rabins started the \u003ca href=\"http://wildkitchen.wordpress.com/\">Wild Kitchen\u003c/a>, a series of wild foraged underground dinners. Each of the eight courses focuses on a couple of wild ingredients that Rabins collects; he cooks with co-chef Thomas Martinez, formerly of \u003ca href=\"http://www.missionbeachcafesf.com/\">Mission Beach Cafe\u003c/a> and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>. \u003c/p>\n\u003cp>The focus for Rabins and the rest of the \u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> crew now, is shifting toward an “incubator kitchen,” a concept Rabins is developing based off of the model of \u003ca href=\"http://techshop.ws/\">Tech Shop\u003c/a>. For around $100 monthly, members can use industrial design equipment and receive help with their projects. \u003c/p>\n\u003cblockquote>\u003cp>“Commercial kitchens aren't welcoming to non-professionals,” Rabins explains. “We all have these little apartment kitchens, which are not cohesive to cooking large amounts of food.”\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> is intended to be a “hub for food.” The shared-use commercial kitchen will have office space and offer consulting to people who are starting their own food businesses. \u003c/p>\n\u003cp>“When you're starting your own food business there is so much bureaucracy and red tape,” says Rabins. “There is so much hassle and you're generally trying to do it all on your own, so it's really disheartening.”\u003c/p>\n\u003cp>Forage Kitchen will be a space for people to work alongside each other. “People talk a lot about the food community in SF, but more realistically it's a lot of people doing the same stuff on their own in the same city,” Rabins says. A lot of small-business food entrepreneurs, Rabins says, know each other but don’t meet up. Being around others who “are going through the same stuff, and learning the same stuff” will be beneficial to both the small businesspeople and to the larger SF food community as a whole. Beyond Forage Kitchen being for small businesses, though, Rabins sees it as a welcoming space for individuals.\u003c/p>\n\u003cp>Though Forage Kitchen is still several months away from opening, Rabins is just starting to fundraise now. He hasn’t begun applying for any licenses yet but there is a space the foragers are eyeballing. “Think 10,000 square feet in SOMA, with space for a rooftop garden and a temperature-controlled room to hang meats and cure prosciutto,” Rabins says. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\" alt=\"utopia\" title=\"utopia\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40869\">\u003c/a>\u003cbr>\n\u003cem>Diners will eventually enjoy the fruits of local labor at the Forage Kitchen.\u003cbr>\n\u003c/em>\u003cbr>\nAnother dream is to have a “home brew room,” where novice brewmeisters can produce beer, and a café in front that will sell the wares made on site. When will this utopian place open? “Hopefully within a year,” Rabins says. “It’s amazing how difficult the city makes these things,” he sighs. \u003c/p>\n\u003cp>Though getting an independent food business off the ground in San Francisco can be filled with trials and tribulations, Rabins has persevered. His methods of success?\u003c/p>\n\u003cp>“I've always kept my business really light,” he explains. “If I was doing something, and it wasn't working, I could easily change course. I have tried to follow my interests the whole way.\"\u003c/p>\n\u003cblockquote>\u003cp>\"I think the most important thing to be successful is to follow your own passion.”\n\u003c/p>\u003c/blockquote>\n\u003cp>For now, Rabins is getting the word out about the \u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> through forageSF events like Wild-boar scavenger hunts, “Gypsy Jazz pig roasts,” and Basque family-style feasts. Although this weekend’s Basque feasts are sold out there will be future fundraising events to get the Forage Kitchen project off the ground. To be among the first to know about upcoming events subscribe to the \u003ca href=\"http://foragesf.com/\">forageSF email list\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nforageSF: \u003ca href=\"http://foragesf.com/wild-kitchen/health-department-blues-2/\">Health Department Blues\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bay Citizen: \u003ca href=\"http://www.baycitizen.org/blogs/culturefeed/foragesf-founder-says-health-department/\">ForageSF Founder Accuses Health Department of Harassment\u003c/a> (UPDATED)\u003c/p>\n\n",
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"excerpt": "Iso Rabins of forageSF is the mind behind an underground food market, wild foraging walks and scavenger hunts, plus several series of underground dinners. We dig into what's next on his plate: a cooperative Forage Kitchen.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\" alt=\"Iso Rabins\" title=\"Iso Rabins\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40860\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> founder Iso Rabins. All photos courtesy forageSF.\u003cbr>\n\u003c/em>\u003cbr>\nBorn in Santa Cruz and raised on the East Coast, Iso Rabins always knew he wanted to return to California after college. What he didn’t know was that he’d be making a living out of what he found in the woods. Staying with his father in the woods east of Eureka, CA, Rabins learned to forage mushrooms and began to drive them down to San Francisco to sell at the back doors of restaurants.\u003c/p>\n\u003cp>“Black trumpets, hedgehogs, chanterelles,” Rabins recalls. “\u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> was one of the first guys to buy from me. He seemed pretty into it.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\" alt=\"Foraged mushrooms\" title=\"Foraged mushrooms\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40864\">\u003c/a>\u003cbr>\n\u003cem>Foraged mushrooms ready for sale.\u003c/em>\u003c/p>\n\u003cp>Rabins, who would “cold call chefs and show up at the back door with a flat of mushrooms,” counted \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, and \u003ca href=\"http://emmysspaghettishack.com/\">Emmy's Spaghetti Shack\u003c/a> among his regular clients. \u003c/p>\n\u003cp>But mushroom season is short in California, and Rabins had a knack for foraging.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I realized that for rest of the year, you can forage too!” he says. Wild greens, acorns, and seaweed made it onto his short list of items to gather in the woods. \u003c/p>\n\u003cp>“I grew up in Vermont but I wasn't really a woods guy,” says Rabins. “It's cool when I go back now to visit my mom, I see so much more than I saw before. There are ramps everywhere!”\u003c/p>\n\u003cblockquote>\u003cp>“Foraging gives you a real awareness of your surroundings. You notice things you'd never seen before.”\u003c/p>\u003c/blockquote>\n\u003cp>Rabins started a “CSF” (Community Supported Forage) box program, similar to a \u003ca href=\"http://en.wikipedia.org/wiki/Community-supported_agricultur\">CSA\u003c/a> box you’d get from a farm. \u003c/p>\n\u003cp>“I wanted to sell at the farmer's markets but people get freaked out by wild mushrooms,” he said. So then, he started the \u003ca href=\"http://foragesf.com/market/\">underground market\u003c/a>. The event, which ran for eighteen months, was a space for people who are making food at home to be able to sell it. Morphing from a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">private house in the Mission\u003c/a>, to which 150 people showed up to a 2,500 person private club held at \u003ca href=\"http://publicsf.com/\">Public Works\u003c/a>, the underground market was eventually shut down by the Health Department. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\" alt=\"Underground Market\" title=\"Underground Market\" width=\"560\" height=\"400\" class=\"alignnone size-full wp-image-40867\">\u003c/a>\u003cbr>\n\u003cem>Hungry patrons wait outside the Underground Market in 2010.\u003cbr>\n\u003c/em>\u003cbr>\nThree years ago, Rabins started the \u003ca href=\"http://wildkitchen.wordpress.com/\">Wild Kitchen\u003c/a>, a series of wild foraged underground dinners. Each of the eight courses focuses on a couple of wild ingredients that Rabins collects; he cooks with co-chef Thomas Martinez, formerly of \u003ca href=\"http://www.missionbeachcafesf.com/\">Mission Beach Cafe\u003c/a> and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>. \u003c/p>\n\u003cp>The focus for Rabins and the rest of the \u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> crew now, is shifting toward an “incubator kitchen,” a concept Rabins is developing based off of the model of \u003ca href=\"http://techshop.ws/\">Tech Shop\u003c/a>. For around $100 monthly, members can use industrial design equipment and receive help with their projects. \u003c/p>\n\u003cblockquote>\u003cp>“Commercial kitchens aren't welcoming to non-professionals,” Rabins explains. “We all have these little apartment kitchens, which are not cohesive to cooking large amounts of food.”\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> is intended to be a “hub for food.” The shared-use commercial kitchen will have office space and offer consulting to people who are starting their own food businesses. \u003c/p>\n\u003cp>“When you're starting your own food business there is so much bureaucracy and red tape,” says Rabins. “There is so much hassle and you're generally trying to do it all on your own, so it's really disheartening.”\u003c/p>\n\u003cp>Forage Kitchen will be a space for people to work alongside each other. “People talk a lot about the food community in SF, but more realistically it's a lot of people doing the same stuff on their own in the same city,” Rabins says. A lot of small-business food entrepreneurs, Rabins says, know each other but don’t meet up. Being around others who “are going through the same stuff, and learning the same stuff” will be beneficial to both the small businesspeople and to the larger SF food community as a whole. Beyond Forage Kitchen being for small businesses, though, Rabins sees it as a welcoming space for individuals.\u003c/p>\n\u003cp>Though Forage Kitchen is still several months away from opening, Rabins is just starting to fundraise now. He hasn’t begun applying for any licenses yet but there is a space the foragers are eyeballing. “Think 10,000 square feet in SOMA, with space for a rooftop garden and a temperature-controlled room to hang meats and cure prosciutto,” Rabins says. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\" alt=\"utopia\" title=\"utopia\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40869\">\u003c/a>\u003cbr>\n\u003cem>Diners will eventually enjoy the fruits of local labor at the Forage Kitchen.\u003cbr>\n\u003c/em>\u003cbr>\nAnother dream is to have a “home brew room,” where novice brewmeisters can produce beer, and a café in front that will sell the wares made on site. When will this utopian place open? “Hopefully within a year,” Rabins says. “It’s amazing how difficult the city makes these things,” he sighs. \u003c/p>\n\u003cp>Though getting an independent food business off the ground in San Francisco can be filled with trials and tribulations, Rabins has persevered. His methods of success?\u003c/p>\n\u003cp>“I've always kept my business really light,” he explains. “If I was doing something, and it wasn't working, I could easily change course. I have tried to follow my interests the whole way.\"\u003c/p>\n\u003cblockquote>\u003cp>\"I think the most important thing to be successful is to follow your own passion.”\n\u003c/p>\u003c/blockquote>\n\u003cp>For now, Rabins is getting the word out about the \u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> through forageSF events like Wild-boar scavenger hunts, “Gypsy Jazz pig roasts,” and Basque family-style feasts. Although this weekend’s Basque feasts are sold out there will be future fundraising events to get the Forage Kitchen project off the ground. To be among the first to know about upcoming events subscribe to the \u003ca href=\"http://foragesf.com/\">forageSF email list\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nforageSF: \u003ca href=\"http://foragesf.com/wild-kitchen/health-department-blues-2/\">Health Department Blues\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bay Citizen: \u003ca href=\"http://www.baycitizen.org/blogs/culturefeed/foragesf-founder-says-health-department/\">ForageSF Founder Accuses Health Department of Harassment\u003c/a> (UPDATED)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Palestinian Family Shares Treasured Dishes at Zaki Kabob House",
"title": "Palestinian Family Shares Treasured Dishes at Zaki Kabob House",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\" alt=\"Zaki-Ayyad family\" title=\"Zaki-Ayyad family\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40807\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Zaki Kabob House\u003c/em>\u003c/p>\n\u003cp>Middle Eastern restaurants dot the Bay Area dining scene, like parsley sprinkled over a plate of hummus. A recent discovery, Albany’s \u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>, intrigued me for two reasons: the menu, featuring Palestinian dishes not commonly found at other shawarma-falafel spots, and the compelling story of Zaki’s determined owners, the Ayyad family.\u003c/p>\n\u003cp>Sitting on the patio of their modest green building on San Pablo Avenue, I spoke with Fayza, Kameem, Ramzy and Layla about their journey to opening Zaki (which means ‘delicious’ in Arabic) and some of their Palestinian specialties. (\u003ca href=\"http://en.wikipedia.org/wiki/Palestinian_cuisine\">Palestinian cuisine\u003c/a> includes foods prepared and eaten by Palestinians, whether living in the Palestinian Diaspora, West Bank and Gaza, Israel, Jordan, or refugee camps. It traces Persian, Turkish and Greek influences and shares features of other Levantine cuisines, such as Lebanese, Syrian and Jordanian.)\u003c/p>\n\u003cp>Fayza, the matriarch and recipe developer, recently returned from an annual trip to her native Jerusalem for inspiration. A gracious hostess, every time I inquired about an unfamiliar dish on the menu, she made sure I got a taste, adding, “Hospitality is part of our culture.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\" alt=\"spheeha\" title=\"spheeha\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-40808\">\u003c/a>\u003cbr>\nAs I munched on \u003cem>spheeha\u003c/em> (also spelled sfiha) a mini-pizza with moist turmeric-scented dough topped by lamb, tomato and tahini (veggie version features spinach), Fayza’s husband, Kameem told me that after moving to California 30 years ago, his first job was in a cardboard-tube factory, making $3.50 an hour. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Later he owned a liquor store, but Fayza admits she was always uncomfortable with that, since Islam prohibits alcohol -- and it is not served in their restaurant. When Kameem owned and ran the Halal Meat Market in Berkeley, Fayza worked as a butcher, carving up goats and sides of beef. Then medical problems and the economic downturn hit the family hard. They lost everything. “But,” said Kameem, “ you can’t give up. There is always opportunity. When one door closes another opens.”\u003c/p>\n\u003cp>The door leading into their dream restaurant did not swing open without a lot of faith and hard work. This spot on the Berkeley-Albany border was a KFC when the family first noticed it, which was then replaced by a string of other eateries that all went belly up. The jinxed spot has been variously, a donut shop, Chinese, Korean and African restaurants. \u003c/p>\n\u003cp>The day in 2008 that Naiem found a tiny “For Sale” note taped on the door, the abandoned property was dark, damp, littered, and an impromptu, open-air dorm for homeless people. “The place was in such bad shape,” Kameem recounted, “that everyone told me I was a fool to buy it.” But the challenge appealed to Kameem and he and his family toiled everyday for 8 months to clean and remodel it. “We filled dumpsters the size of elephants with trash,” he recalled.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\" alt=\"welcome\" title=\"welcome\" width=\"560\" height=\"317\" class=\"alignnone size-full wp-image-40809\">\u003c/a>\u003c/p>\n\u003cp>Neighbors first tried to discourage them, saying that given the spot’s history, they would be too afraid to frequent the new cafe. But as the Ayyads installed patterned tile walls that reminded them of home, and made the space cozy and inviting, local residents started rooting for them. \u003c/p>\n\u003cp>One day when it looked like the remodeling was complete, the neighbors couldn’t wait any longer and lined up at the front door for lunch, even before there was an official opening. Fayza wasn’t quite ready yet and just made them salad, chicken and pot after pot of rice, since she had no idea how much people were going to eat. Slowly, she started adding dishes to the menu, familiar Middle Eastern fare, like hummus, falafel and shawarma, but with Fayza’s special spin. Their standout dish has always been the organic, rotisserie chicken, marinated in olive oil, lemon juice and vinegar and rubbed with Fayza’s secret blend of spices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\" alt=\"maklouba\" title=\"maklouba\" width=\"560\" height=\"480\" class=\"alignnone size-full wp-image-40810\">\u003c/a>\u003cbr>\nAll this talk of chicken made me hungry and I asked about Maklouba, one of the daily specials. “This is a Jordanian-Palestinian dish that we eat at home every Friday. It literally means upside-down,” Fayza said as she invited me into the kitchen where she and daughter Layla, who serves as kitchen manager and cook, took a huge pan layered with chicken, vegetables and rice out of the oven and gently turned it over onto a giant platter to offer me a bite of the warm mélange.\u003c/p>\n\u003cp>Fayza, who had a Moroccan father and Palestinian mother, explains that this dish is usually eaten with the hands. Since I just wrote a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">post about eating with the hands\u003c/a>, in which I got a lesson in Moroccan right-handed dining, I felt prepared. But Fayza says that common practice in her culture is to wash the hands, but leave them wet (perhaps because this avoids any worry about unclean towels?) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\" alt=\"mudamus\" title=\"mudamus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40811\">\u003c/a>\u003c/p>\n\u003cp>The maklouba, like the spheeha and other nightly specials I tasted in the next few days are homey, hearty, unfussy, satisfying dishes. Besides familiar salads of cucumbers and tomatoes (with feta, tahini, or red onions) dressed in olive oil and lemon, a few salad items were new to me: Mudamus, creamy poached fava beans with stewed tomatoes, which Layla informed me is a breakfast staple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\" alt=\"mashweeya\" title=\"mashweeya\" width=\"560\" height=\"403\" class=\"alignnone size-full wp-image-40812\">\u003c/a>\u003c/p>\n\u003cp>And Mashweeya, a grilled vegetable salad that Layla explained is usually a summer dish, enjoyed by the family standing around the hot grill. The plate of smoky eggplant, tomatoes and garlic with olive oil was so flavorful, that I tasted a hint of summer, even on a rainy March day.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\" alt=\"Fasoulia\" title=\"Fasoulia\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40813\">\u003c/a>\u003c/p>\n\u003cp>The nightly specials are a big draw at Zaki, even with the ninety-five percent non-Middle Eastern clientele. Son and business manager, Ramzy, says, \u003c/p>\n\u003cblockquote>\u003cp>“Many of our customers are well-traveled people who have tasted these foods on trips. We also get fourth or fifth generation Lebanese, for example, or someone who remembers the way their Persian grandma made lentils.”\u003c/p>\u003c/blockquote>\n\u003cp>Lamb is a key ingredient in dishes traditionally served on special occasions and at Zaki, the lamb is so tender it falls apart if you but glance at it. In Fasoulia, the Tuesday night special, it is cooked with green beans stewed with garlic and tomato sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\" alt=\"mensaf\" title=\"mensaf\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-40814\">\u003c/a>\u003c/p>\n\u003cp>In Mensaf, the Saturday night special--that always sells out--the lamb comes in a bowl of creamy sauce of yogurt, sautéed onions and lemon juice that one pours over a dome of Jasmine rice and yogurt-soaked bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\" alt=\"zaki falafel\" title=\"zaki falafel\" width=\"560\" height=\"555\" class=\"alignnone size-full wp-image-40815\">\u003c/a>\u003c/p>\n\u003cp>As she brought me a plate of her zesty, spiced falafel to try, Fayza confided that the headscarf she wears seems to attract cultural projections. When she attended Contra Costa College 20 years ago, she was the only student with such a head covering. \u003c/p>\n\u003cblockquote>\u003cp>“They called me Mother Teresa,” she recalled. “And they wanted me to change my name to Liza, and my husband to change his to Dan. Can you imagine us, ‘Liza and Dan?’ But no way, I’m not changing. I stay true to myself,\" she said as she graciously poured me another cup of mint tea.\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/b7d7d\">Map\u003c/a>\u003cbr>\n1101 San Pablo Avenue (at Dartmouth St.) Albany, 94706\u003cbr>\nPhone: (510) 527-5452\u003cbr>\nHours: Sunday-Thursday 11-3, 5-9 Friday & Saturday, 11-3, 5-10 (Saturday night live music)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/zakikabobhouse\">@ZakiKabobHouse\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/zakikabobhouse\">Zaki Delectable Mediterranean Cuisine\u003c/a>\u003c/p>\n\n",
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"excerpt": "While Middle Eastern restaurants abound, Zaki Kabob House in Albany is one of the few that serve specialties of Palestinian cuisine, like spheeha, maklouba and mensaf. Family-owned and run by Fayza and Kameem Ayyad and their children, Zaki offers tastes of another world, plus warm hospitality. ",
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"description": "While Middle Eastern restaurants abound, Zaki Kabob House in Albany is one of the few that serve specialties of Palestinian cuisine, like spheeha, maklouba and mensaf. Family-owned and run by Fayza and Kameem Ayyad and their children, Zaki offers tastes of another world, plus warm hospitality. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\" alt=\"Zaki-Ayyad family\" title=\"Zaki-Ayyad family\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40807\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Zaki Kabob House\u003c/em>\u003c/p>\n\u003cp>Middle Eastern restaurants dot the Bay Area dining scene, like parsley sprinkled over a plate of hummus. A recent discovery, Albany’s \u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>, intrigued me for two reasons: the menu, featuring Palestinian dishes not commonly found at other shawarma-falafel spots, and the compelling story of Zaki’s determined owners, the Ayyad family.\u003c/p>\n\u003cp>Sitting on the patio of their modest green building on San Pablo Avenue, I spoke with Fayza, Kameem, Ramzy and Layla about their journey to opening Zaki (which means ‘delicious’ in Arabic) and some of their Palestinian specialties. (\u003ca href=\"http://en.wikipedia.org/wiki/Palestinian_cuisine\">Palestinian cuisine\u003c/a> includes foods prepared and eaten by Palestinians, whether living in the Palestinian Diaspora, West Bank and Gaza, Israel, Jordan, or refugee camps. It traces Persian, Turkish and Greek influences and shares features of other Levantine cuisines, such as Lebanese, Syrian and Jordanian.)\u003c/p>\n\u003cp>Fayza, the matriarch and recipe developer, recently returned from an annual trip to her native Jerusalem for inspiration. A gracious hostess, every time I inquired about an unfamiliar dish on the menu, she made sure I got a taste, adding, “Hospitality is part of our culture.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\" alt=\"spheeha\" title=\"spheeha\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-40808\">\u003c/a>\u003cbr>\nAs I munched on \u003cem>spheeha\u003c/em> (also spelled sfiha) a mini-pizza with moist turmeric-scented dough topped by lamb, tomato and tahini (veggie version features spinach), Fayza’s husband, Kameem told me that after moving to California 30 years ago, his first job was in a cardboard-tube factory, making $3.50 an hour. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Later he owned a liquor store, but Fayza admits she was always uncomfortable with that, since Islam prohibits alcohol -- and it is not served in their restaurant. When Kameem owned and ran the Halal Meat Market in Berkeley, Fayza worked as a butcher, carving up goats and sides of beef. Then medical problems and the economic downturn hit the family hard. They lost everything. “But,” said Kameem, “ you can’t give up. There is always opportunity. When one door closes another opens.”\u003c/p>\n\u003cp>The door leading into their dream restaurant did not swing open without a lot of faith and hard work. This spot on the Berkeley-Albany border was a KFC when the family first noticed it, which was then replaced by a string of other eateries that all went belly up. The jinxed spot has been variously, a donut shop, Chinese, Korean and African restaurants. \u003c/p>\n\u003cp>The day in 2008 that Naiem found a tiny “For Sale” note taped on the door, the abandoned property was dark, damp, littered, and an impromptu, open-air dorm for homeless people. “The place was in such bad shape,” Kameem recounted, “that everyone told me I was a fool to buy it.” But the challenge appealed to Kameem and he and his family toiled everyday for 8 months to clean and remodel it. “We filled dumpsters the size of elephants with trash,” he recalled.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\" alt=\"welcome\" title=\"welcome\" width=\"560\" height=\"317\" class=\"alignnone size-full wp-image-40809\">\u003c/a>\u003c/p>\n\u003cp>Neighbors first tried to discourage them, saying that given the spot’s history, they would be too afraid to frequent the new cafe. But as the Ayyads installed patterned tile walls that reminded them of home, and made the space cozy and inviting, local residents started rooting for them. \u003c/p>\n\u003cp>One day when it looked like the remodeling was complete, the neighbors couldn’t wait any longer and lined up at the front door for lunch, even before there was an official opening. Fayza wasn’t quite ready yet and just made them salad, chicken and pot after pot of rice, since she had no idea how much people were going to eat. Slowly, she started adding dishes to the menu, familiar Middle Eastern fare, like hummus, falafel and shawarma, but with Fayza’s special spin. Their standout dish has always been the organic, rotisserie chicken, marinated in olive oil, lemon juice and vinegar and rubbed with Fayza’s secret blend of spices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\" alt=\"maklouba\" title=\"maklouba\" width=\"560\" height=\"480\" class=\"alignnone size-full wp-image-40810\">\u003c/a>\u003cbr>\nAll this talk of chicken made me hungry and I asked about Maklouba, one of the daily specials. “This is a Jordanian-Palestinian dish that we eat at home every Friday. It literally means upside-down,” Fayza said as she invited me into the kitchen where she and daughter Layla, who serves as kitchen manager and cook, took a huge pan layered with chicken, vegetables and rice out of the oven and gently turned it over onto a giant platter to offer me a bite of the warm mélange.\u003c/p>\n\u003cp>Fayza, who had a Moroccan father and Palestinian mother, explains that this dish is usually eaten with the hands. Since I just wrote a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">post about eating with the hands\u003c/a>, in which I got a lesson in Moroccan right-handed dining, I felt prepared. But Fayza says that common practice in her culture is to wash the hands, but leave them wet (perhaps because this avoids any worry about unclean towels?) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\" alt=\"mudamus\" title=\"mudamus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40811\">\u003c/a>\u003c/p>\n\u003cp>The maklouba, like the spheeha and other nightly specials I tasted in the next few days are homey, hearty, unfussy, satisfying dishes. Besides familiar salads of cucumbers and tomatoes (with feta, tahini, or red onions) dressed in olive oil and lemon, a few salad items were new to me: Mudamus, creamy poached fava beans with stewed tomatoes, which Layla informed me is a breakfast staple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\" alt=\"mashweeya\" title=\"mashweeya\" width=\"560\" height=\"403\" class=\"alignnone size-full wp-image-40812\">\u003c/a>\u003c/p>\n\u003cp>And Mashweeya, a grilled vegetable salad that Layla explained is usually a summer dish, enjoyed by the family standing around the hot grill. The plate of smoky eggplant, tomatoes and garlic with olive oil was so flavorful, that I tasted a hint of summer, even on a rainy March day.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\" alt=\"Fasoulia\" title=\"Fasoulia\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40813\">\u003c/a>\u003c/p>\n\u003cp>The nightly specials are a big draw at Zaki, even with the ninety-five percent non-Middle Eastern clientele. Son and business manager, Ramzy, says, \u003c/p>\n\u003cblockquote>\u003cp>“Many of our customers are well-traveled people who have tasted these foods on trips. We also get fourth or fifth generation Lebanese, for example, or someone who remembers the way their Persian grandma made lentils.”\u003c/p>\u003c/blockquote>\n\u003cp>Lamb is a key ingredient in dishes traditionally served on special occasions and at Zaki, the lamb is so tender it falls apart if you but glance at it. In Fasoulia, the Tuesday night special, it is cooked with green beans stewed with garlic and tomato sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\" alt=\"mensaf\" title=\"mensaf\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-40814\">\u003c/a>\u003c/p>\n\u003cp>In Mensaf, the Saturday night special--that always sells out--the lamb comes in a bowl of creamy sauce of yogurt, sautéed onions and lemon juice that one pours over a dome of Jasmine rice and yogurt-soaked bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\" alt=\"zaki falafel\" title=\"zaki falafel\" width=\"560\" height=\"555\" class=\"alignnone size-full wp-image-40815\">\u003c/a>\u003c/p>\n\u003cp>As she brought me a plate of her zesty, spiced falafel to try, Fayza confided that the headscarf she wears seems to attract cultural projections. When she attended Contra Costa College 20 years ago, she was the only student with such a head covering. \u003c/p>\n\u003cblockquote>\u003cp>“They called me Mother Teresa,” she recalled. “And they wanted me to change my name to Liza, and my husband to change his to Dan. Can you imagine us, ‘Liza and Dan?’ But no way, I’m not changing. I stay true to myself,\" she said as she graciously poured me another cup of mint tea.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/b7d7d\">Map\u003c/a>\u003cbr>\n1101 San Pablo Avenue (at Dartmouth St.) Albany, 94706\u003cbr>\nPhone: (510) 527-5452\u003cbr>\nHours: Sunday-Thursday 11-3, 5-9 Friday & Saturday, 11-3, 5-10 (Saturday night live music)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/zakikabobhouse\">@ZakiKabobHouse\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/zakikabobhouse\">Zaki Delectable Mediterranean Cuisine\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More",
"title": "Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\" alt=\"Lambs in Petaluma\" title=\"Lambs in Petaluma\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40725\">\u003c/a>\u003cbr>\n\u003cem>Ewes and lambs at Weirauch Farm\u003c/em>\u003c/p>\n\u003cp>The rolling hills of Sonoma and West Marin are finally turning green, thanks to this month's better-late-than-never rains. Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior560.jpg\" alt=\"Acre Coffee\" title=\"Acre Coffee\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40720\">\u003c/a> \u003c/p>\n\u003cp>Located in Sonoma county (but close to the border of Marin), Petaluma is a good first stop that's often overlooked by wine-country browsers or beach-seeking hikers. With the highway behind you, stop, stretch your legs, check out the many antique shops, funky boutiques, and thrift stores, then, of course, get a bite to eat. Petaluma Boulevard is the town's main drag, but it's worth walking down the side streets, too; otherwise you might settle for Starbucks instead of the third-wave coffee served at the nifty \u003ca href=\"http://www.acrecoffee.com/\">Acre Coffee\u003c/a>, which opened in September of last year. (Flying Goat Coffee in Healdsburg roasts their beans.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior280.jpg\" alt=\"Acre Coffee interior\" title=\"Acre Coffee interior\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40722\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee280.jpg\" alt=\"Acre coffee\" title=\"Acre coffee\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40718\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Need brunch? Don't miss the challah French toast, honey-broiled grapefruit, or green eggs n' ham pizza at \u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a> in the city's riverside warehouse district, where several local other food businesses, like \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery\u003c/a> and \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a>, have their production facilities. \u003c/p>\n\u003cp>On sunny Sundays, the tables out front are particularly coveted for relaxed morning meals, perhaps recapping the previous night's music show at the \u003ca href=\"http://www.mystictheatre.com\">Mystic Theatre\u003c/a>. (Henry Rollins will be doing his thing at the Mystic on March 29; Mazzy Star and the Carolina Chocolate Drops are upcoming in April.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600-150x150.jpg\" alt=\"LUMA Entrance. Photo: Stephane von Stephane\" title=\"LUMA Entrance. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40729\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000-150x150.jpg\" alt=\"LUMA Soup. Photo: Stephane von Stephane\" title=\"LUMA Soup. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40730\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000-150x150.jpg\" alt=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" title=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40732\">\u003c/a>\u003c/p>\n\u003cp>At dinnertime, the restaurant, which opened last year, serves what owner Tim Tatum calls \"eclectic American\" or \"global comfort food\"--pizzas from a wood-burning oven, a pasta or two, lots of salads, truffled mac n' cheese, and chicken under a brick, with specials that might range from Korean short ribs to swordfish with capers, dished up by chef Jen Solomon, who worked at AsiaSF and District wine bar in the city before coming to Petaluma. \u003c/p>\n\u003cp>Tim, a builder and developer who grew up in San Francisco, built the mixed-use building that houses LUMA, with a plan for a restaurant in mind. The ceilings are high, the bar (where locals gather to eat, drink, and kibbitz) front and center. \"We're still getting discovered by people,\" says Tim, who opened the place with his wife Kate hoping to create a \"neighborhood joint\" for locals, especially those in the 2-block-by-8-block riverfront district, where some 200 residential units have recently joined the old industrial spaces, where much of Petaluma's agricultural output was processed for shipping to San Francisco and beyond. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700-150x150.jpg\" alt=\"Luma owners. Photo: Stephane von Stephane\" title=\"Luma owners. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600-150x150.jpg\" alt=\"Luma Menu. Photo: Stephane von Stephane\" title=\"Luma Menu. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700-150x150.jpg\" alt=\"LUMA bar. Photo: Stephane von Stephane\" title=\"LUMA bar. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40741\">\u003c/a>\u003c/p>\n\u003cp>Without making a big deal of it, LUMA boosts many local products: coffee from the nearby Petaluma Roasting Company, cheese from Cowgirl Creamery, ice cream from Three Twins, port from Sonoma Portworks, Saison beer made in two-barrel batches in a warehouse down the road by the \u003ca href=\"http://www.facebook.com/pages/HenHouse-Brewing-Company/211269008902745\">Henhouse Brewing Company\u003c/a>. (Given Petaluma's history as the egg basket of Northern California, a beer company named after a chicken coop is no surprise.) \u003c/p>\n\u003cp>With a short but intriguing wine list in place, LUMA's now working on building up a beer program to match. \"The craft breweries in this neck of the woods are phenomenal. Everyone who works here is very into beer. Up the North Coast, the Lost Coast, the beer scene is really exploding.\" says Tim. He hopes that, over time, the menu could adapt to accommodate these new beers, although already the Satan's Kiss pizza, topped with roasted cherry peppers, Italian sausage, mozzarella, and ricotta seems custom-made for a tall draft. \u003c/p>\n\u003cp>And speaking of beer, don't let the name fool you: although the company started in West Marin, the popular, rapidly expanding Lagunitas Brewing Company now brews in Petaluma. They offer tasting tours of the brewery Monday through Friday at 3pm, as well walk-through tours Wednesday through Friday at 3pm and 5pm, Saturday and Sunday at 1pm, 3pm, and 5pm. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows280.jpg\" alt=\"LAGUNITAS tanks and cows\" title=\"LAGUNITAS tanks and cows\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40750\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign2801.jpg\" alt=\"LAGUNITAS taproom sign\" title=\"LAGUNITAS taproom sign\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40757\">\u003c/a>\u003c/p>\n\u003cp>Attached to the brewery is a lively taproom and beer garden with live music and plenty of special brews on tap. Although the whole complex is a few miles out of town, along a drab stretch of road lined with anonymous office parks, plenty of beer enthusiasts find their way here by happy hour; on a recent Friday night, parking spots were rare and nearly every outdoor picnic table was filled. (Plastic tenting and heat lamps keep the atmosphere toasty, no matter what the weather.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40752\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight280.jpg\" alt=\"LAGUNITAS beer flight\" title=\"LAGUNITAS beer flight\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40748\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup280.jpg\" alt=\"LAGUNITAS beer closeup\" title=\"LAGUNITAS beer closeup\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40754\">\u003c/a>\u003c/p>\n\u003cp>For $5.50, you can create your own 4-taste beer flight, based on whatever's on tap that night. We got a mix of bright, grapefruity Lil' Sumpin' Sumpin; malty, mellow Wilco Tango Foxtrot (abbreviated, naturally, to WTF); snappy, yeasty Hop Stoopid, which smelled like baking bread and which we dubbed the \"breakfast beer\", and the brunch-worthy, coffee-flavored Cappuccino Stout. Pretzels and peanuts in the shell come with the brews, but there's a menu of panini, sausages, and other bar snacks, too. \u003c/p>\n\u003cp>Prefer a taste that's a little more Downton Abbey? Try a dessert-wine sipping at the \u003ca href=\"http://www.portworks.com\">Sonoma Valley Portworks\u003c/a>, where you can sip port, sherry, muscat, even grappa. Deco, one of their most popular ports, is flavored with bittersweet chocolate, while the Duet cream sherry is enhanced with hazelnuts. \u003c/p>\n\u003cp>Inspired by all the green around you? \u003ca href=\"http://rareseeds.com/petaluma-seed-bank\">The Seed Bank\u003c/a>, at the corner of Petaluma Boulevard and Washington Avenue, took over what was once the Sonoma County National Bank. Now, the imposing building is packed with over a thousand different hard-to-find fruit, flower, herb, and vegetable seeds from the Missouri-based Baker Creek Heirloom Seed Company, along with lots of useful magazines, books, and tools geared towards down-and-dirty home gardeners or aspiring urban farmers. \u003c/p>\n\u003cp>Saturday, March 24 from 10:30am-12:30pm, \u003ca href=\"http://www.marinorganic.org/p_tours.php\">Marin Organic\u003c/a> is offering a family-friendly tour of \u003ca href=\"http://windrushfarm.wordpress.com/about/\">Windrush Farm\u003c/a> in the nearby Chileno Valley, where owner Mimi Luebbermann raises sheep for wool, as well as chickens, llamas, and alpacas. (Save a pat for Daisy the Jersey cow, too!) Pet the lambs, snuggle a chicken, and learn how natural animal fibers are transformed from \"sheep to shawl.\" \u003ca href=\"https://events.r20.constantcontact.com/register/eventReg?oeidk=a07e5kxjh5wc94b0c9f&oseq=\">Advance registration\u003c/a> is required; the tour is $25-$20 for adults, $5 for children 2-16, free for children under 2. Can't make it this weekend? Windrush will be hosting another \u003ca href=\"https://www.z2systems.com/np/clients/malt/eventRegistration.jsp;jsessionid=716774FE47DD24DBC0378EAFCB54C68B?event=356\">Farm Family Day\u003c/a> in conjunction with the \u003ca href=\"http://www.malt.org\">Marin Agricultural Land Trust\u003c/a> on Saturday, May 5, from 10:30am to 1:30pm.\u003c/p>\n\u003cp>\u003cem>Photos by Stephane von Stephane \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com\">Acre Coffee\u003c/a>\u003cbr>\nAddress:\u003ca href=\"http://g.co/maps/2f9pj\"> Map\u003c/a>\u003cbr>\n21 4th St.\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 772-5117\u003cbr>\nHours: Mon-Fri: 6:30am-6pm, Sat-Sun: 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/acrecoffee\">AcreCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lagunitas.com/taproom/index.html\">Lagunitas TapRoom\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/y8qm8\">Map\u003c/a>\u003cbr>\n1280 North McDowell Boulevard\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 769-4495\u003cbr>\nHours: Wed-Fri: 2pm-9pm, Sat-Sun: 11:30am-8pm\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/#!/lagunitasT\">@LagunitasT\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/lagunitastaproom\">Lagunitas TapRoom\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/n9pgy\">Map\u003c/a>\u003cbr>\n500 1st St\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 658-1940\u003cbr>\nHours: Tue–Thu: 4pm–9pm, Fri–Sat: 4pm–9:30 pm, Sun: 10am–2pm (brunch), 5pm–8pm (dinner)\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/#!/lumapetaluma\">@lumapetaluma\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/LUMA/149917835030580\">LUMA\u003c/a>\u003c/p>\n\n",
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"excerpt": "Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. ",
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"title": "Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More | KQED",
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"headline": "Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\" alt=\"Lambs in Petaluma\" title=\"Lambs in Petaluma\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40725\">\u003c/a>\u003cbr>\n\u003cem>Ewes and lambs at Weirauch Farm\u003c/em>\u003c/p>\n\u003cp>The rolling hills of Sonoma and West Marin are finally turning green, thanks to this month's better-late-than-never rains. Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior560.jpg\" alt=\"Acre Coffee\" title=\"Acre Coffee\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40720\">\u003c/a> \u003c/p>\n\u003cp>Located in Sonoma county (but close to the border of Marin), Petaluma is a good first stop that's often overlooked by wine-country browsers or beach-seeking hikers. With the highway behind you, stop, stretch your legs, check out the many antique shops, funky boutiques, and thrift stores, then, of course, get a bite to eat. Petaluma Boulevard is the town's main drag, but it's worth walking down the side streets, too; otherwise you might settle for Starbucks instead of the third-wave coffee served at the nifty \u003ca href=\"http://www.acrecoffee.com/\">Acre Coffee\u003c/a>, which opened in September of last year. (Flying Goat Coffee in Healdsburg roasts their beans.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior280.jpg\" alt=\"Acre Coffee interior\" title=\"Acre Coffee interior\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40722\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee280.jpg\" alt=\"Acre coffee\" title=\"Acre coffee\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40718\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Need brunch? Don't miss the challah French toast, honey-broiled grapefruit, or green eggs n' ham pizza at \u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a> in the city's riverside warehouse district, where several local other food businesses, like \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery\u003c/a> and \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a>, have their production facilities. \u003c/p>\n\u003cp>On sunny Sundays, the tables out front are particularly coveted for relaxed morning meals, perhaps recapping the previous night's music show at the \u003ca href=\"http://www.mystictheatre.com\">Mystic Theatre\u003c/a>. (Henry Rollins will be doing his thing at the Mystic on March 29; Mazzy Star and the Carolina Chocolate Drops are upcoming in April.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600-150x150.jpg\" alt=\"LUMA Entrance. Photo: Stephane von Stephane\" title=\"LUMA Entrance. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40729\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000-150x150.jpg\" alt=\"LUMA Soup. Photo: Stephane von Stephane\" title=\"LUMA Soup. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40730\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000-150x150.jpg\" alt=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" title=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40732\">\u003c/a>\u003c/p>\n\u003cp>At dinnertime, the restaurant, which opened last year, serves what owner Tim Tatum calls \"eclectic American\" or \"global comfort food\"--pizzas from a wood-burning oven, a pasta or two, lots of salads, truffled mac n' cheese, and chicken under a brick, with specials that might range from Korean short ribs to swordfish with capers, dished up by chef Jen Solomon, who worked at AsiaSF and District wine bar in the city before coming to Petaluma. \u003c/p>\n\u003cp>Tim, a builder and developer who grew up in San Francisco, built the mixed-use building that houses LUMA, with a plan for a restaurant in mind. The ceilings are high, the bar (where locals gather to eat, drink, and kibbitz) front and center. \"We're still getting discovered by people,\" says Tim, who opened the place with his wife Kate hoping to create a \"neighborhood joint\" for locals, especially those in the 2-block-by-8-block riverfront district, where some 200 residential units have recently joined the old industrial spaces, where much of Petaluma's agricultural output was processed for shipping to San Francisco and beyond. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700-150x150.jpg\" alt=\"Luma owners. Photo: Stephane von Stephane\" title=\"Luma owners. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600-150x150.jpg\" alt=\"Luma Menu. Photo: Stephane von Stephane\" title=\"Luma Menu. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700-150x150.jpg\" alt=\"LUMA bar. Photo: Stephane von Stephane\" title=\"LUMA bar. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40741\">\u003c/a>\u003c/p>\n\u003cp>Without making a big deal of it, LUMA boosts many local products: coffee from the nearby Petaluma Roasting Company, cheese from Cowgirl Creamery, ice cream from Three Twins, port from Sonoma Portworks, Saison beer made in two-barrel batches in a warehouse down the road by the \u003ca href=\"http://www.facebook.com/pages/HenHouse-Brewing-Company/211269008902745\">Henhouse Brewing Company\u003c/a>. (Given Petaluma's history as the egg basket of Northern California, a beer company named after a chicken coop is no surprise.) \u003c/p>\n\u003cp>With a short but intriguing wine list in place, LUMA's now working on building up a beer program to match. \"The craft breweries in this neck of the woods are phenomenal. Everyone who works here is very into beer. Up the North Coast, the Lost Coast, the beer scene is really exploding.\" says Tim. He hopes that, over time, the menu could adapt to accommodate these new beers, although already the Satan's Kiss pizza, topped with roasted cherry peppers, Italian sausage, mozzarella, and ricotta seems custom-made for a tall draft. \u003c/p>\n\u003cp>And speaking of beer, don't let the name fool you: although the company started in West Marin, the popular, rapidly expanding Lagunitas Brewing Company now brews in Petaluma. They offer tasting tours of the brewery Monday through Friday at 3pm, as well walk-through tours Wednesday through Friday at 3pm and 5pm, Saturday and Sunday at 1pm, 3pm, and 5pm. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows280.jpg\" alt=\"LAGUNITAS tanks and cows\" title=\"LAGUNITAS tanks and cows\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40750\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign2801.jpg\" alt=\"LAGUNITAS taproom sign\" title=\"LAGUNITAS taproom sign\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40757\">\u003c/a>\u003c/p>\n\u003cp>Attached to the brewery is a lively taproom and beer garden with live music and plenty of special brews on tap. Although the whole complex is a few miles out of town, along a drab stretch of road lined with anonymous office parks, plenty of beer enthusiasts find their way here by happy hour; on a recent Friday night, parking spots were rare and nearly every outdoor picnic table was filled. (Plastic tenting and heat lamps keep the atmosphere toasty, no matter what the weather.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40752\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight280.jpg\" alt=\"LAGUNITAS beer flight\" title=\"LAGUNITAS beer flight\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40748\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup280.jpg\" alt=\"LAGUNITAS beer closeup\" title=\"LAGUNITAS beer closeup\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40754\">\u003c/a>\u003c/p>\n\u003cp>For $5.50, you can create your own 4-taste beer flight, based on whatever's on tap that night. We got a mix of bright, grapefruity Lil' Sumpin' Sumpin; malty, mellow Wilco Tango Foxtrot (abbreviated, naturally, to WTF); snappy, yeasty Hop Stoopid, which smelled like baking bread and which we dubbed the \"breakfast beer\", and the brunch-worthy, coffee-flavored Cappuccino Stout. Pretzels and peanuts in the shell come with the brews, but there's a menu of panini, sausages, and other bar snacks, too. \u003c/p>\n\u003cp>Prefer a taste that's a little more Downton Abbey? Try a dessert-wine sipping at the \u003ca href=\"http://www.portworks.com\">Sonoma Valley Portworks\u003c/a>, where you can sip port, sherry, muscat, even grappa. Deco, one of their most popular ports, is flavored with bittersweet chocolate, while the Duet cream sherry is enhanced with hazelnuts. \u003c/p>\n\u003cp>Inspired by all the green around you? \u003ca href=\"http://rareseeds.com/petaluma-seed-bank\">The Seed Bank\u003c/a>, at the corner of Petaluma Boulevard and Washington Avenue, took over what was once the Sonoma County National Bank. Now, the imposing building is packed with over a thousand different hard-to-find fruit, flower, herb, and vegetable seeds from the Missouri-based Baker Creek Heirloom Seed Company, along with lots of useful magazines, books, and tools geared towards down-and-dirty home gardeners or aspiring urban farmers. \u003c/p>\n\u003cp>Saturday, March 24 from 10:30am-12:30pm, \u003ca href=\"http://www.marinorganic.org/p_tours.php\">Marin Organic\u003c/a> is offering a family-friendly tour of \u003ca href=\"http://windrushfarm.wordpress.com/about/\">Windrush Farm\u003c/a> in the nearby Chileno Valley, where owner Mimi Luebbermann raises sheep for wool, as well as chickens, llamas, and alpacas. (Save a pat for Daisy the Jersey cow, too!) Pet the lambs, snuggle a chicken, and learn how natural animal fibers are transformed from \"sheep to shawl.\" \u003ca href=\"https://events.r20.constantcontact.com/register/eventReg?oeidk=a07e5kxjh5wc94b0c9f&oseq=\">Advance registration\u003c/a> is required; the tour is $25-$20 for adults, $5 for children 2-16, free for children under 2. Can't make it this weekend? Windrush will be hosting another \u003ca href=\"https://www.z2systems.com/np/clients/malt/eventRegistration.jsp;jsessionid=716774FE47DD24DBC0378EAFCB54C68B?event=356\">Farm Family Day\u003c/a> in conjunction with the \u003ca href=\"http://www.malt.org\">Marin Agricultural Land Trust\u003c/a> on Saturday, May 5, from 10:30am to 1:30pm.\u003c/p>\n\u003cp>\u003cem>Photos by Stephane von Stephane \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com\">Acre Coffee\u003c/a>\u003cbr>\nAddress:\u003ca href=\"http://g.co/maps/2f9pj\"> Map\u003c/a>\u003cbr>\n21 4th St.\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 772-5117\u003cbr>\nHours: Mon-Fri: 6:30am-6pm, Sat-Sun: 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/acrecoffee\">AcreCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lagunitas.com/taproom/index.html\">Lagunitas TapRoom\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/y8qm8\">Map\u003c/a>\u003cbr>\n1280 North McDowell Boulevard\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 769-4495\u003cbr>\nHours: Wed-Fri: 2pm-9pm, Sat-Sun: 11:30am-8pm\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/#!/lagunitasT\">@LagunitasT\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/lagunitastaproom\">Lagunitas TapRoom\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/n9pgy\">Map\u003c/a>\u003cbr>\n500 1st St\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 658-1940\u003cbr>\nHours: Tue–Thu: 4pm–9pm, Fri–Sat: 4pm–9:30 pm, Sun: 10am–2pm (brunch), 5pm–8pm (dinner)\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/#!/lumapetaluma\">@lumapetaluma\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/LUMA/149917835030580\">LUMA\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Should My Gadget Stay or Should It Go: It's Spring Cleaning Time ",
"title": "Should My Gadget Stay or Should It Go: It's Spring Cleaning Time ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_40565\" class=\"wp-caption alignnone\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1775-e1332214272470.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1775-e1332214272470.jpg\" alt=\"vitamix\" title=\"vitamix\" width=\"550\" height=\"413\" class=\"size-full wp-image-40565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Making fresh almond milk with our new Vitamix.\u003c/em> \u003c/figcaption>\u003c/figure>\n\u003cp>It’s officially the \u003ca href=\"http://www.almanac.com/content/first-day-spring-vernal-equinox\">first day of spring\u003c/a>, and for me, that means it’s time for my usual round of spring cleaning in the kitchen. I usually spend a couple of hours on a weekend afternoon digging through our drawers and cupboards to see what needs to get sold or donated to charity. \u003c/p>\n\u003cp>Having moved around the country many times in my life (25+ at last count), I tend to be pretty thrifty about what I keep in my arsenal. Packing and unpacking countless boxes of stuff over and over again will definitely cure you of any nascent hoarding tendencies. And as I’ve mostly lived in cities in smaller spaces, you have to be pretty judicious about what you have room for. \u003c/p>\n\u003cp>But I do have a fondness for gadgets –- or maybe I should say it’s more of a weakness -– and can spend hours at culinary supply stores ogling all of the latest contraptions. In order to avoid the packrat syndrome, I now have a “in-out” policy: if I get something new, then something has to go. \u003c/p>\n\u003cp>We recently acquired one of those awe-inspiring \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a> blenders -- which I've had my eye on for years -- and splurged on a refurbished model from their website. These blenders aren’t cheap, but selling off our juicer helped offset some of the cost. I confess I was pretty lazy about coming up with ways to reuse discarded pulp and would just heap it into our compost bin. It felt pretty wasteful and now we can just blend up healthy beverages that include all of our produce’s fiber. \u003c/p>\n\u003cp>There are certain items in my kitchen, however, that always make the yearly cut and will never be consigned to \u003ca href=\"http://sfbay.craigslist.org/\">craigslist\u003c/a>. When friends ask me what I consider to be essential tools, I recommend the following list. (And there's many companies that manufacture these products, so you'll have to do your own research on which ones you prefer based on price, aesthetic, etc.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1776-e1332214305229.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1776-e1332214305229.jpg\" alt=\"immersion blender\" title=\"immersion blender\" width=\"413\" height=\"551\" class=\"alignnone size-full wp-image-40566\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>1) Immersion Blender:\u003c/strong> This should be the first item you acquire when building up your culinary toolkit. It can chop, blend, mince, whisk, and it can probably give you a backrub with the right attachment. I use a model by \u003ca href=\"http://www.braun.com/global/household/food-preparation/multiquick-hand-blenders.html\">Braun\u003c/a> that comes with a mini food-processor that’s perfect for prepping garlic, herbs, shallots, even a small amount of onions and vegetables. It also has a tall cup for blending smoothies and other liquids, and a separate whisk attachment. And most importantly, you can blend soups right in your cooking vessel and thus avoid making a mess while transferring it to your countertop blender. Needless to say, I’ve let go of my Cuisinart food processor and KitchenAid stand mixer since we weren’t using them enough. This pretty much does what I need, and now that we have the Vitamix, I think we’re pretty covered in the processing department. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1767-e1332214234138.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1767-e1332214234138.jpg\" alt=\"rice cooker\" title=\"rice cooker\" width=\"413\" height=\"551\" class=\"alignnone size-full wp-image-40563\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>2) Rice Cooker:\u003c/strong> Given that I’m Korean-American and grew up eating a ton of rice, my counter just wouldn't seem right without a rice cooker sitting there waiting to sing, \"\u003ca href=\"http://www.youtube.com/watch?v=LTp5ua5LPtg\">Twinkle, Twinkle, Little Star\u003c/a>\" when I press the \"Cooking\" button. When I was younger, I’d eat rice for breakfast with a raw egg cracked right into the bowl, then add in some soy sauce and butter. I'd mix it all up, and the heat from the rice would partially cook the egg for a delicious, savory meal. If I was hungry after school, our trusty rice cooker would always be on with some leftover rice warming inside so I could have a quick snack of rice with dried seaweed (the \u003ca href=\"http://www.seriouseats.com/2009/05/korean-roasted-seaweed-kim-nori.html\">salted Korean variety\u003c/a> that’s been rubbed with vegetable oil and toasted). But there’s so much more you can do with the rice cooker (film critic Roger Ebert wrote a \u003ca href=\"http://www.nytimes.com/2010/09/01/dining/01ebert.html?_r=1&pagewanted=all\">cookbook\u003c/a> devoted to its many uses last year), and we cook quinoa, barley, buckwheat and all kinds of grains in it. I know folks who make ramen and other soups, too. Just please, please, please promise me you won’t \u003ca href=\"http://www.giantrobot.com/food-2/mcdonalds-in-your-rice-cooker/\">do this with your appliance\u003c/a> or you’ll anger the rice cooker gods.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1768-e1332214259438.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1768-e1332214259438.jpg\" alt=\"toaster oven\" title=\"toaster oven\" width=\"550\" height=\"413\" class=\"alignnone size-full wp-image-40564\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>3) Toaster Oven:\u003c/strong> It toasts! It broils! It bakes! I’m a big fan of this little machine. If there’s a way I can avoid powering up our regular oven and just use the toaster oven, I will. It’s really efficient and also great for heating up some leftovers if you’re not in a hurry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1764-e1332214203315.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1764-e1332214203315.jpg\" alt=\"slow cooker\" title=\"slow cooker\" width=\"550\" height=\"413\" class=\"alignnone size-full wp-image-40562\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>4) Slow Cooker:\u003c/strong> So while several of my foodie and chef friends have gone all nuts for \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/subjects/s/sous_vide/index.html\">sous vide\u003c/a> cookers, I’m still using the tried-and-true old school slow cooker: put in your ingredients, add some liquid and aromatics, plug it in, and wait for the magic to happen. It’s awesome for cooking meat (especially cheaper, tougher cuts), beans, vegetables, and it's much easier than the stove-top / oven braising method which requires much more time management. \u003c/p>\n\u003cp>In addition to the recent exodus of the juicer, here are some other gadgets that I’ve banished from the kitchen:\u003c/p>\n\u003cp>\u003cstrong>1) George Foreman Grill\u003c/strong> -- I have a real loathing of \"time-saving\" gizmos that are sold in infomercials (except for the \u003ca href=\"https://slapchop.com/\">Slap Chop\u003c/a>, but I haven't managed to rationalize buying one yet) so I’m singling out this gadget as the representative for of all of those \"\u003ca href=\"http://www.asseenontv.com/kitchen/index.php?v=kitchen\">As Seen on TV\u003c/a>\" products. While there wasn't a big dramatic ultimatum scene where I said, \"It's either it or me!\" when my husband and I first moved in together, the grill did quickly made its way to Goodwill. A good cast-iron pan or even your toaster oven will cook the same stuff much better. \u003c/p>\n\u003cp>\u003cstrong>2) Waffle Iron\u003c/strong> -- I love waffles, but honestly, I never made them enough to warrant keeping this behemoth piece of equipment around. It takes up a lot of real estate and I'd rather just order waffles for brunch on the rare occasion that I crave them. \u003c/p>\n\u003cp>\u003cstrong>3) Garlic Peeler / Garlic Press\u003c/strong> -- You really don’t need any of these gadgets. I’m embarrassed to admit how many of these I owned way back when I was first learning how to cook. You just need to do \u003ca href=\"http://www.youtube.com/watch?v=0d3oc24fD-c\">this\u003c/a> or \u003ca href=\"http://video.nytimes.com/video/2011/10/18/dining/100000001119564/jacques-pepin-how-to-chop-garlic.html\">this\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So that’s my list. What gadgets can you absolutely not live without? \u003c/p>\n\n",
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"excerpt": "It’s officially the first day of spring, and for me, that means it’s time for my usual round of spring cleaning in the kitchen. I’ll usually take a weekend afternoon and spend a couple of hours digging through our drawers and cupboards to see what needs to get sold, donated to charity or given away. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_40565\" class=\"wp-caption alignnone\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1775-e1332214272470.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1775-e1332214272470.jpg\" alt=\"vitamix\" title=\"vitamix\" width=\"550\" height=\"413\" class=\"size-full wp-image-40565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Making fresh almond milk with our new Vitamix.\u003c/em> \u003c/figcaption>\u003c/figure>\n\u003cp>It’s officially the \u003ca href=\"http://www.almanac.com/content/first-day-spring-vernal-equinox\">first day of spring\u003c/a>, and for me, that means it’s time for my usual round of spring cleaning in the kitchen. I usually spend a couple of hours on a weekend afternoon digging through our drawers and cupboards to see what needs to get sold or donated to charity. \u003c/p>\n\u003cp>Having moved around the country many times in my life (25+ at last count), I tend to be pretty thrifty about what I keep in my arsenal. Packing and unpacking countless boxes of stuff over and over again will definitely cure you of any nascent hoarding tendencies. And as I’ve mostly lived in cities in smaller spaces, you have to be pretty judicious about what you have room for. \u003c/p>\n\u003cp>But I do have a fondness for gadgets –- or maybe I should say it’s more of a weakness -– and can spend hours at culinary supply stores ogling all of the latest contraptions. In order to avoid the packrat syndrome, I now have a “in-out” policy: if I get something new, then something has to go. \u003c/p>\n\u003cp>We recently acquired one of those awe-inspiring \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a> blenders -- which I've had my eye on for years -- and splurged on a refurbished model from their website. These blenders aren’t cheap, but selling off our juicer helped offset some of the cost. I confess I was pretty lazy about coming up with ways to reuse discarded pulp and would just heap it into our compost bin. It felt pretty wasteful and now we can just blend up healthy beverages that include all of our produce’s fiber. \u003c/p>\n\u003cp>There are certain items in my kitchen, however, that always make the yearly cut and will never be consigned to \u003ca href=\"http://sfbay.craigslist.org/\">craigslist\u003c/a>. When friends ask me what I consider to be essential tools, I recommend the following list. (And there's many companies that manufacture these products, so you'll have to do your own research on which ones you prefer based on price, aesthetic, etc.)\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/24/2012/03/IMG_1776-e1332214305229.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1776-e1332214305229.jpg\" alt=\"immersion blender\" title=\"immersion blender\" width=\"413\" height=\"551\" class=\"alignnone size-full wp-image-40566\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>1) Immersion Blender:\u003c/strong> This should be the first item you acquire when building up your culinary toolkit. It can chop, blend, mince, whisk, and it can probably give you a backrub with the right attachment. I use a model by \u003ca href=\"http://www.braun.com/global/household/food-preparation/multiquick-hand-blenders.html\">Braun\u003c/a> that comes with a mini food-processor that’s perfect for prepping garlic, herbs, shallots, even a small amount of onions and vegetables. It also has a tall cup for blending smoothies and other liquids, and a separate whisk attachment. And most importantly, you can blend soups right in your cooking vessel and thus avoid making a mess while transferring it to your countertop blender. Needless to say, I’ve let go of my Cuisinart food processor and KitchenAid stand mixer since we weren’t using them enough. This pretty much does what I need, and now that we have the Vitamix, I think we’re pretty covered in the processing department. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1767-e1332214234138.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1767-e1332214234138.jpg\" alt=\"rice cooker\" title=\"rice cooker\" width=\"413\" height=\"551\" class=\"alignnone size-full wp-image-40563\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>2) Rice Cooker:\u003c/strong> Given that I’m Korean-American and grew up eating a ton of rice, my counter just wouldn't seem right without a rice cooker sitting there waiting to sing, \"\u003ca href=\"http://www.youtube.com/watch?v=LTp5ua5LPtg\">Twinkle, Twinkle, Little Star\u003c/a>\" when I press the \"Cooking\" button. When I was younger, I’d eat rice for breakfast with a raw egg cracked right into the bowl, then add in some soy sauce and butter. I'd mix it all up, and the heat from the rice would partially cook the egg for a delicious, savory meal. If I was hungry after school, our trusty rice cooker would always be on with some leftover rice warming inside so I could have a quick snack of rice with dried seaweed (the \u003ca href=\"http://www.seriouseats.com/2009/05/korean-roasted-seaweed-kim-nori.html\">salted Korean variety\u003c/a> that’s been rubbed with vegetable oil and toasted). But there’s so much more you can do with the rice cooker (film critic Roger Ebert wrote a \u003ca href=\"http://www.nytimes.com/2010/09/01/dining/01ebert.html?_r=1&pagewanted=all\">cookbook\u003c/a> devoted to its many uses last year), and we cook quinoa, barley, buckwheat and all kinds of grains in it. I know folks who make ramen and other soups, too. Just please, please, please promise me you won’t \u003ca href=\"http://www.giantrobot.com/food-2/mcdonalds-in-your-rice-cooker/\">do this with your appliance\u003c/a> or you’ll anger the rice cooker gods.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1768-e1332214259438.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1768-e1332214259438.jpg\" alt=\"toaster oven\" title=\"toaster oven\" width=\"550\" height=\"413\" class=\"alignnone size-full wp-image-40564\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>3) Toaster Oven:\u003c/strong> It toasts! It broils! It bakes! I’m a big fan of this little machine. If there’s a way I can avoid powering up our regular oven and just use the toaster oven, I will. It’s really efficient and also great for heating up some leftovers if you’re not in a hurry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1764-e1332214203315.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1764-e1332214203315.jpg\" alt=\"slow cooker\" title=\"slow cooker\" width=\"550\" height=\"413\" class=\"alignnone size-full wp-image-40562\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>4) Slow Cooker:\u003c/strong> So while several of my foodie and chef friends have gone all nuts for \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/subjects/s/sous_vide/index.html\">sous vide\u003c/a> cookers, I’m still using the tried-and-true old school slow cooker: put in your ingredients, add some liquid and aromatics, plug it in, and wait for the magic to happen. It’s awesome for cooking meat (especially cheaper, tougher cuts), beans, vegetables, and it's much easier than the stove-top / oven braising method which requires much more time management. \u003c/p>\n\u003cp>In addition to the recent exodus of the juicer, here are some other gadgets that I’ve banished from the kitchen:\u003c/p>\n\u003cp>\u003cstrong>1) George Foreman Grill\u003c/strong> -- I have a real loathing of \"time-saving\" gizmos that are sold in infomercials (except for the \u003ca href=\"https://slapchop.com/\">Slap Chop\u003c/a>, but I haven't managed to rationalize buying one yet) so I’m singling out this gadget as the representative for of all of those \"\u003ca href=\"http://www.asseenontv.com/kitchen/index.php?v=kitchen\">As Seen on TV\u003c/a>\" products. While there wasn't a big dramatic ultimatum scene where I said, \"It's either it or me!\" when my husband and I first moved in together, the grill did quickly made its way to Goodwill. A good cast-iron pan or even your toaster oven will cook the same stuff much better. \u003c/p>\n\u003cp>\u003cstrong>2) Waffle Iron\u003c/strong> -- I love waffles, but honestly, I never made them enough to warrant keeping this behemoth piece of equipment around. It takes up a lot of real estate and I'd rather just order waffles for brunch on the rare occasion that I crave them. \u003c/p>\n\u003cp>\u003cstrong>3) Garlic Peeler / Garlic Press\u003c/strong> -- You really don’t need any of these gadgets. I’m embarrassed to admit how many of these I owned way back when I was first learning how to cook. You just need to do \u003ca href=\"http://www.youtube.com/watch?v=0d3oc24fD-c\">this\u003c/a> or \u003ca href=\"http://video.nytimes.com/video/2011/10/18/dining/100000001119564/jacques-pepin-how-to-chop-garlic.html\">this\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So that’s my list. What gadgets can you absolutely not live without? \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Spring Breakfast: Green Eggs and Lamb",
"title": "Spring Breakfast: Green Eggs and Lamb",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/greeneggs560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/greeneggs560.jpg\" alt=\"green eggs\" title=\"green eggs\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40449\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>It’s spring and our world is \u003ca href=\"http://www.poetry-archive.com/c/in_just.html\">mud-luscious and puddle-wonderful\u003c/a>, at last. The lettuce plants in my garden are pushing out leaf after crisp-frilled leaf for joy of this cool, cloudy, rainy weather. The sugar-snap peas are climbing the trellis, and a new crop of Bright Lights chard is adding its brilliant rainbow colors to the surrounding greens in every shade from emerald to chartreuse. \u003c/p>\n\u003cp>Much of the charm of the spring garden lies in its promise, in the anticipation of delicate, de-lovely tastes to come. The pink-and-white apple blossoms promise apple pies come autumn; the green leaves crowning the hills of the potato plants mark the treasure of new potatoes soon to be discovered below. But one short-season treat is ready right now.\u003c/p>\n\u003cp>Green garlic is our very particular, very Nor-Cal herald of spring, much as ramps (also a member of the allium family, along with onions, shallots, and leeks) are in the Northeast. But unlike ramps, a wild plant that must be foraged from the spring woods, green garlic is a domestic, farmable crop, common at farmers’ markets in springtime. It’s nothing more than the early shoots of the garlic plant, harvested before the familiar cloven bulb has formed at the base. Right now, the tall, leafy shoots are still pale green, with a texture somewhere between scallion and lemongrass. The scent is garlicky but the flavor is mild, making it a perfect addition to pizzas, pastas, and egg dishes. Trim off the roots and the top few inches of leaf, then slice and use much like a tougher, more pungent scallion. \u003c/p>\n\u003cp>And speaking of eggs, spring’s tender new greens, both domestic and wild, are a lovely complement to eggs any way. Chopped and sautéed in butter, spinach makes a fine nest for a poached duck egg. Finely sliced asparagus, a bit of poached or smoked salmon and some fresh ricotta, a lovely omelet filling. Nettles, steamed in a splash of water until just wilted (and no longer sting-able), can be drained, squeezed of any excess water, chopped finely and stirred into a scramble. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chard works well this way too, destemmed, torn up, and melted in butter with a couple of chopped stalks of green garlic. Season with salt, pepper, and a grating of fresh nutmeg. Whisk up a few eggs and add them to the greens in the pan. Scramble over medium heat until not quite done, then dot the eggs with crumbled fresh goat cheese or sheep’s milk feta. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggplate560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggplate560.jpg\" alt=\"Green Eggs and Lamb\" title=\"Green Eggs and Lamb\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40446\">\u003c/a>\u003c/p>\n\u003cp>As you can see from the picture the effect is more greens with eggs than green eggs, but this is a good thing. I pureed my raw eggs and greens in a blender once, just to see if I could make really green eggs, and while the answer was yes, the resulting Emerald City scramble was just a little too Astroturf-y for breakfast.\u003c/p>\n\u003cp>As anyone who’s ever roasted a leg of lamb knows, garlic is lamb’s natural complement, and green garlic makes a splendid partner for ground lamb. To go with my chard-n-eggs on a recent morning, I made a quick batch of homemade lamb patties, shaped like breakfast-sausage patties but made like meatballs. Bread crumbs, a splash of milk and an egg yolk help hold the meat together; chopped herbs and green garlic add a little sparkle and ring the breakfast-sausage (rather than burger) chimes. \u003c/p>\n\u003cp>As with any ground meat, it’s wise to know your source, both rancher and butcher. Look for meat that’s pleasantly fatty; very lean meat can produce a too-dry patty, as can overworking the meat when you’re blending in the breadcrumbs and herbs.\u003c/p>\n\u003cp>\u003cem>I do so like\u003cbr>\ngreen eggs and lamb!\u003cbr>\nThank you!\u003cbr>\nThank you,\u003cbr>\nSam-I-am.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Lamb Breakfast Patties\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>5-8 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15-18 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 2-inch patties\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/4 cup fresh bread crumbs\u003cbr>\n2 tbsp milk\u003cbr>\n1 egg yolk\u003cbr>\n1/2 lb ground lamb\u003cbr>\nsalt and freshly ground pepper\u003cbr>\n1 stalk green garlic, trimmed and minced\u003cbr>\n1/4 tsp ground coriander\u003cbr>\n1/2 tsp minced fresh oregano\u003cbr>\n1/2 tsp crumbled fresh thyme or sage\u003cbr>\n1 tsp minced fresh mint or parsley\u003cbr>\nOlive oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Soak bread crumbs in milk for 5 minutes. Stir in egg yolk, then gently mix in ground lamb.\u003c/p>\n\u003cp>2. Sprinkle with salt, pepper, green garlic, and fresh herbs. Mix gently.\u003c/p>\n\u003cp>3. In a medium-sized skillet over medium heat, lightly film skillet with olive oil. Shape meat mixture into 6 golf-ball sized balls, then flatten into patties. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Cook patties until well-browned on first side, then flip over and continue cooking until just slightly pink in the center, 5-8 minutes total. Drain off extra fat as necessary. Serve hot with green eggs. \u003c/p>\n\n",
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"excerpt": "It's spring when the world is puddle-wonderful, at last. Herald the greening of spring in long-overdue rain with some breakfast ideas for green eggs and lamb sausage patties. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/greeneggs560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/greeneggs560.jpg\" alt=\"green eggs\" title=\"green eggs\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40449\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>It’s spring and our world is \u003ca href=\"http://www.poetry-archive.com/c/in_just.html\">mud-luscious and puddle-wonderful\u003c/a>, at last. The lettuce plants in my garden are pushing out leaf after crisp-frilled leaf for joy of this cool, cloudy, rainy weather. The sugar-snap peas are climbing the trellis, and a new crop of Bright Lights chard is adding its brilliant rainbow colors to the surrounding greens in every shade from emerald to chartreuse. \u003c/p>\n\u003cp>Much of the charm of the spring garden lies in its promise, in the anticipation of delicate, de-lovely tastes to come. The pink-and-white apple blossoms promise apple pies come autumn; the green leaves crowning the hills of the potato plants mark the treasure of new potatoes soon to be discovered below. But one short-season treat is ready right now.\u003c/p>\n\u003cp>Green garlic is our very particular, very Nor-Cal herald of spring, much as ramps (also a member of the allium family, along with onions, shallots, and leeks) are in the Northeast. But unlike ramps, a wild plant that must be foraged from the spring woods, green garlic is a domestic, farmable crop, common at farmers’ markets in springtime. It’s nothing more than the early shoots of the garlic plant, harvested before the familiar cloven bulb has formed at the base. Right now, the tall, leafy shoots are still pale green, with a texture somewhere between scallion and lemongrass. The scent is garlicky but the flavor is mild, making it a perfect addition to pizzas, pastas, and egg dishes. Trim off the roots and the top few inches of leaf, then slice and use much like a tougher, more pungent scallion. \u003c/p>\n\u003cp>And speaking of eggs, spring’s tender new greens, both domestic and wild, are a lovely complement to eggs any way. Chopped and sautéed in butter, spinach makes a fine nest for a poached duck egg. Finely sliced asparagus, a bit of poached or smoked salmon and some fresh ricotta, a lovely omelet filling. Nettles, steamed in a splash of water until just wilted (and no longer sting-able), can be drained, squeezed of any excess water, chopped finely and stirred into a scramble. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chard works well this way too, destemmed, torn up, and melted in butter with a couple of chopped stalks of green garlic. Season with salt, pepper, and a grating of fresh nutmeg. Whisk up a few eggs and add them to the greens in the pan. Scramble over medium heat until not quite done, then dot the eggs with crumbled fresh goat cheese or sheep’s milk feta. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggplate560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggplate560.jpg\" alt=\"Green Eggs and Lamb\" title=\"Green Eggs and Lamb\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40446\">\u003c/a>\u003c/p>\n\u003cp>As you can see from the picture the effect is more greens with eggs than green eggs, but this is a good thing. I pureed my raw eggs and greens in a blender once, just to see if I could make really green eggs, and while the answer was yes, the resulting Emerald City scramble was just a little too Astroturf-y for breakfast.\u003c/p>\n\u003cp>As anyone who’s ever roasted a leg of lamb knows, garlic is lamb’s natural complement, and green garlic makes a splendid partner for ground lamb. To go with my chard-n-eggs on a recent morning, I made a quick batch of homemade lamb patties, shaped like breakfast-sausage patties but made like meatballs. Bread crumbs, a splash of milk and an egg yolk help hold the meat together; chopped herbs and green garlic add a little sparkle and ring the breakfast-sausage (rather than burger) chimes. \u003c/p>\n\u003cp>As with any ground meat, it’s wise to know your source, both rancher and butcher. Look for meat that’s pleasantly fatty; very lean meat can produce a too-dry patty, as can overworking the meat when you’re blending in the breadcrumbs and herbs.\u003c/p>\n\u003cp>\u003cem>I do so like\u003cbr>\ngreen eggs and lamb!\u003cbr>\nThank you!\u003cbr>\nThank you,\u003cbr>\nSam-I-am.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Lamb Breakfast Patties\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>5-8 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15-18 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 2-inch patties\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/4 cup fresh bread crumbs\u003cbr>\n2 tbsp milk\u003cbr>\n1 egg yolk\u003cbr>\n1/2 lb ground lamb\u003cbr>\nsalt and freshly ground pepper\u003cbr>\n1 stalk green garlic, trimmed and minced\u003cbr>\n1/4 tsp ground coriander\u003cbr>\n1/2 tsp minced fresh oregano\u003cbr>\n1/2 tsp crumbled fresh thyme or sage\u003cbr>\n1 tsp minced fresh mint or parsley\u003cbr>\nOlive oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Soak bread crumbs in milk for 5 minutes. Stir in egg yolk, then gently mix in ground lamb.\u003c/p>\n\u003cp>2. Sprinkle with salt, pepper, green garlic, and fresh herbs. Mix gently.\u003c/p>\n\u003cp>3. In a medium-sized skillet over medium heat, lightly film skillet with olive oil. Shape meat mixture into 6 golf-ball sized balls, then flatten into patties. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Cook patties until well-browned on first side, then flip over and continue cooking until just slightly pink in the center, 5-8 minutes total. Drain off extra fat as necessary. Serve hot with green eggs. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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