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"disqusTitle": "Small Lot Holiday Wine Winners",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays3.jpg\" alt=\"Peter Eastlake, VIntage Berkeley\" title=\"Peter Eastlake, VIntage Berkeley\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36467\">\u003c/a>\u003cbr>\n\u003cem>Peter Eastlake, Vintage Berkeley\u003c/em>\u003c/p>\n\u003cp>Small scale wineries seem to be the the hot thing this year. Whether the wine was produced on an organic farm in Sonoma’s Dry Creek Valley or in an industrial warehouse in Berkeley, these adventurous winemakers are getting some well-deserved attention for their interesting wines. Not all limited production wines are great, or affordable, but many are. This year I tried several very good California small lot wines for under twenty bucks including: \u003ca href=\"http://www.vinquire.com/wines/search/buy/Sherman-Hooker%27s-Shebang/\">Sherman and Hooker's white blend Shebang\u003c/a>, \u003ca href=\"http://www.longmeadowranch.com/Store/Wine\">Long Meadow Ranch Sauvignon Blanc\u003c/a> on tap, \u003ca href=\"http://www.navarrowine.com/main.php\">Navarro's Edelzwicker and Pinot Noir from Mendocino\u003c/a>, a \u003ca href=\"http://www.bokischvineyards.com\">Tempranillo from Bokisch Vineyards in Lodi\u003c/a> and \u003ca href=\"http://www.donkeyandgoat.com/tasting_room.html\">a Rose from Berkeley’s Donkey and Goat\u003c/a>.\u003c/p>\n\u003cp>Just how small is small is up for debate, I tend to think under one thousand cases. It seems the designation is determined not just by a number but by a certain kind of style: a more hands on, focused and often natural approach to winemaking. For more recommendations on holiday wines and bubbles, I paid a visit to two local experts.\u003c/p>\n\u003cp>\u003ca href=\"http://vintageberkeley.com/Home.html\">Peter Eastlake is co-owner of Vintage Berkeley\u003c/a>, a wine shop that focuses on small production wines -- most under $25. This year the small wines promoter is thinking big. \"I am really into magnums. To me they capture celebration, boldness, going big. Their size makes them look prohibitive but when you multiply a bottle times two, it's not that different. I think they are great for hosting and gifting,\" says Eastlake. I was shown a \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch Cotes Du Rhone\u003c/a> for $26 and a Zin made by the organic Santa Cruz producer, \u003ca href=\"http://alfarowine.com/\">Alfaro Family Vineyards \u003c/a>for $45. \u003c/p>\n\u003cp>Eastlake, whose stores are in North Berkeley, Elmwood and Albany \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">coordinated this year's Wine Lands as part of Outside Lands\u003c/a>. At the big San Francisco music and food event he showcased some of his favorite local, small scale producers including \u003ca href=\"http://windgapwines.com/\">Wind Gap\u003c/a> and \u003ca href=\"http://www.sandhiwines.com/WINES.aspx\">Rajat Parr’s Sandhi wines\u003c/a>. For this holiday Eastlake recommends \u003ca href=\"http://www.prestonwines.com/\">wines from Lou Preston\u003c/a>, a Sonoma legend who uses organic grapes from Dry Creek. \"I really like L. Preston, a proprietary Rhone Blend. It's an organic estate grown wine that goes for $25.” Eastlake also carries Madam Preston ($24). I personally love this wine which is a blend of Roussanne, Grenache Blanc and Marsanne. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays4.jpg\" alt=\"Lou Preston Wines\" title=\"Lou Preston Wines\" width=\"365\" height=\"500\" class=\"alignnone size-full wp-image-36468\">\u003c/a>\u003cbr>\n\u003cem>Lou Preston white and red\u003c/em>\u003c/p>\n\u003cp>Since no holiday season is complete without popping the cork on a good bubbly, Eastlake recommends \u003ca href=\"http://www.thewinedoctor.com/loire/tailleauxloups.shtml\">Domaine Taille aux Loups, Jacky Blot, Brut \"Triple Zero\"\u003c/a> ($25) “It is an incredible sparkling Chenin Blanc from Montlouis, Vouvray. \"His sparkling has quince, and stones. It’s dry, savory stuff,\" says Eastlake. \u003c/p>\n\u003cp>Champagne and sparkling wine may be the most popular holiday booze but Ian Becker, the wine director at \u003ca href=\"http://www.arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a> in San Francisco, thinks that bubbles are one of the most misunderstood wines. “They are more flexible than people think and have so many pairing possibilities. I have had champagne with rib eye steak,\" says Becker.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays5.jpg\" alt=\"Ian Becker, Arlequin Wine Merchant\" title=\"Ian Becker, Arlequin Wine Merchant\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-36466\">\u003c/a>\u003cbr>\n\u003cem>Ian Becker, Arlequin Wine Merchant\u003c/em>\u003c/p>\n\u003cp>One of Becker’s favorite small champagne producers is \u003ca href=\"http://champagnejacquesson.com/en/accueil_en.html\">Jacquesson\u003c/a>. He featured the Jacquesson Cuvee 734 at the store’s annual champagne tasting event. This one was $63. \"It has dry herbal aromatics that are quite appealing,” says Becker. Becker also recommends an affordable French sparkler, “Francois Chidaine makes a dry and compelling sparkling Chenin Blanc from the Loire Valley that is high in acidity and has a lot of pairing possibilities.\" At Becker's shop the sparkler is less than $22.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sparkling1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sparkling1.jpg\" alt=\"French sparkling wine\" title=\"French sparkling wine\" width=\"419\" height=\"500\" class=\"alignnone size-full wp-image-36534\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you have heard of \u003ca href=\"http://sfnaturalwineweek.wordpress.com/\">Natural Wine Week\u003c/a>, Becker is the guy behind it. Some of his favorite winemakers are experimenting with native yeasts and bottling without fining or filtration. For the holidays, Becker suggests, \"pick up a \u003ca href=\"http://www.liocowine.com/\">Pinot Blanc from Lioco\u003c/a> ($23), it's a very dry Chardonnay alternative.\" If you are in the market for a red, Becker recommends a Cab Franc from \u003ca href=\"http://www.broccellars.com/\">Broc Cellars\u003c/a> ($22). With only one hundred cases produced, you better hurry. In addition to a more natural style of wine, both of these winemakers picked up on other trends from this year including lower oak and alcohol levels. Want more holiday drink ideas? \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/\">Try our festive cocktail tips!\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/24/2011/12/Holidays3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays3.jpg\" alt=\"Peter Eastlake, VIntage Berkeley\" title=\"Peter Eastlake, VIntage Berkeley\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36467\">\u003c/a>\u003cbr>\n\u003cem>Peter Eastlake, Vintage Berkeley\u003c/em>\u003c/p>\n\u003cp>Small scale wineries seem to be the the hot thing this year. Whether the wine was produced on an organic farm in Sonoma’s Dry Creek Valley or in an industrial warehouse in Berkeley, these adventurous winemakers are getting some well-deserved attention for their interesting wines. Not all limited production wines are great, or affordable, but many are. This year I tried several very good California small lot wines for under twenty bucks including: \u003ca href=\"http://www.vinquire.com/wines/search/buy/Sherman-Hooker%27s-Shebang/\">Sherman and Hooker's white blend Shebang\u003c/a>, \u003ca href=\"http://www.longmeadowranch.com/Store/Wine\">Long Meadow Ranch Sauvignon Blanc\u003c/a> on tap, \u003ca href=\"http://www.navarrowine.com/main.php\">Navarro's Edelzwicker and Pinot Noir from Mendocino\u003c/a>, a \u003ca href=\"http://www.bokischvineyards.com\">Tempranillo from Bokisch Vineyards in Lodi\u003c/a> and \u003ca href=\"http://www.donkeyandgoat.com/tasting_room.html\">a Rose from Berkeley’s Donkey and Goat\u003c/a>.\u003c/p>\n\u003cp>Just how small is small is up for debate, I tend to think under one thousand cases. It seems the designation is determined not just by a number but by a certain kind of style: a more hands on, focused and often natural approach to winemaking. For more recommendations on holiday wines and bubbles, I paid a visit to two local experts.\u003c/p>\n\u003cp>\u003ca href=\"http://vintageberkeley.com/Home.html\">Peter Eastlake is co-owner of Vintage Berkeley\u003c/a>, a wine shop that focuses on small production wines -- most under $25. This year the small wines promoter is thinking big. \"I am really into magnums. To me they capture celebration, boldness, going big. Their size makes them look prohibitive but when you multiply a bottle times two, it's not that different. I think they are great for hosting and gifting,\" says Eastlake. I was shown a \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch Cotes Du Rhone\u003c/a> for $26 and a Zin made by the organic Santa Cruz producer, \u003ca href=\"http://alfarowine.com/\">Alfaro Family Vineyards \u003c/a>for $45. \u003c/p>\n\u003cp>Eastlake, whose stores are in North Berkeley, Elmwood and Albany \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">coordinated this year's Wine Lands as part of Outside Lands\u003c/a>. At the big San Francisco music and food event he showcased some of his favorite local, small scale producers including \u003ca href=\"http://windgapwines.com/\">Wind Gap\u003c/a> and \u003ca href=\"http://www.sandhiwines.com/WINES.aspx\">Rajat Parr’s Sandhi wines\u003c/a>. For this holiday Eastlake recommends \u003ca href=\"http://www.prestonwines.com/\">wines from Lou Preston\u003c/a>, a Sonoma legend who uses organic grapes from Dry Creek. \"I really like L. Preston, a proprietary Rhone Blend. It's an organic estate grown wine that goes for $25.” Eastlake also carries Madam Preston ($24). I personally love this wine which is a blend of Roussanne, Grenache Blanc and Marsanne. \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/24/2011/12/Holidays4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays4.jpg\" alt=\"Lou Preston Wines\" title=\"Lou Preston Wines\" width=\"365\" height=\"500\" class=\"alignnone size-full wp-image-36468\">\u003c/a>\u003cbr>\n\u003cem>Lou Preston white and red\u003c/em>\u003c/p>\n\u003cp>Since no holiday season is complete without popping the cork on a good bubbly, Eastlake recommends \u003ca href=\"http://www.thewinedoctor.com/loire/tailleauxloups.shtml\">Domaine Taille aux Loups, Jacky Blot, Brut \"Triple Zero\"\u003c/a> ($25) “It is an incredible sparkling Chenin Blanc from Montlouis, Vouvray. \"His sparkling has quince, and stones. It’s dry, savory stuff,\" says Eastlake. \u003c/p>\n\u003cp>Champagne and sparkling wine may be the most popular holiday booze but Ian Becker, the wine director at \u003ca href=\"http://www.arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a> in San Francisco, thinks that bubbles are one of the most misunderstood wines. “They are more flexible than people think and have so many pairing possibilities. I have had champagne with rib eye steak,\" says Becker.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays5.jpg\" alt=\"Ian Becker, Arlequin Wine Merchant\" title=\"Ian Becker, Arlequin Wine Merchant\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-36466\">\u003c/a>\u003cbr>\n\u003cem>Ian Becker, Arlequin Wine Merchant\u003c/em>\u003c/p>\n\u003cp>One of Becker’s favorite small champagne producers is \u003ca href=\"http://champagnejacquesson.com/en/accueil_en.html\">Jacquesson\u003c/a>. He featured the Jacquesson Cuvee 734 at the store’s annual champagne tasting event. This one was $63. \"It has dry herbal aromatics that are quite appealing,” says Becker. Becker also recommends an affordable French sparkler, “Francois Chidaine makes a dry and compelling sparkling Chenin Blanc from the Loire Valley that is high in acidity and has a lot of pairing possibilities.\" At Becker's shop the sparkler is less than $22.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sparkling1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sparkling1.jpg\" alt=\"French sparkling wine\" title=\"French sparkling wine\" width=\"419\" height=\"500\" class=\"alignnone size-full wp-image-36534\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you have heard of \u003ca href=\"http://sfnaturalwineweek.wordpress.com/\">Natural Wine Week\u003c/a>, Becker is the guy behind it. Some of his favorite winemakers are experimenting with native yeasts and bottling without fining or filtration. For the holidays, Becker suggests, \"pick up a \u003ca href=\"http://www.liocowine.com/\">Pinot Blanc from Lioco\u003c/a> ($23), it's a very dry Chardonnay alternative.\" If you are in the market for a red, Becker recommends a Cab Franc from \u003ca href=\"http://www.broccellars.com/\">Broc Cellars\u003c/a> ($22). With only one hundred cases produced, you better hurry. In addition to a more natural style of wine, both of these winemakers picked up on other trends from this year including lower oak and alcohol levels. Want more holiday drink ideas? \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/\">Try our festive cocktail tips!\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Casual East Bay Eats For Holiday Company",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/4381525080_62f747e25a_z-e1323452883633.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/4381525080_62f747e25a_z-e1323452883633.jpg\" alt=\"grilled pork banh mi\" title=\"grilled pork banh mi\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-36319\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Chop Bar's grilled pork bahn mi is a great lunchtime sandwich, although their burger is always a sure bet for satisfaction. Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>Are you the one in your social circle who's been identified as the \"Restaurant Recommendations Resource?” Do you keep tabs on new restaurant openings and have more opinions on eateries than Yelp? With the holiday season fast approaching and company coming into town, you’ll probably find yourself fielding the usual flood of questions: \"So my parents will be here this weekend and I want to take them somewhere tasty, but that's not too pricey.\" \"Where do you go for dim sum?\" \u003c/p>\n\u003cp>My brother visited us over Thanksgiving, and I was reminded of the pressure a food aficionado feels with non-native guests. You want the restaurants to be exceptional and unique to the Bay Area, yet not break the bank if you’re going out on a regular basis. So if you’re tired of showing your friends and family tourist attractions and don’t want to fire up the stove for dinner, try this short list of fail-proof places in the East Bay. These are restaurants my husband and I go to if we're feeling too lazy to cook or want to take folks out for a good, reasonably priced meal. It’s tough to find places that please all palates, but these restaurants have been quite successful with a diverse group that ranges from my notoriously picky parents, friends from the city who are unfamiliar with the East Bay and hard-to-impress East Coasters. This list leaves off the fancy, the adventurous, the underground and the usual suspects, and was created to appeal to a pretty wide group of tastes. \u003c/p>\n\u003cp>\u003cstrong>Coffee\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a>, \u003ca href=\"http://remedyoakland.com/\">Remedy Coffee\u003c/a> and \u003ca href=\"http://www.actualcafe.com/\">Actual Cafe\u003c/a> have sprung up in the past few years to provide primo caffeine to the East Bay. Another place I enjoy, \u003ca href=\"http://bicacoffeehouse.com/\">Bica Cafe\u003c/a>, is located in the Rockridge neighborhood near Zachary's Pizza. They carry local coffees from \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz\u003c/a>, \u003ca href=\"http://www.vervecoffeeroasters.com/\">Verve\u003c/a> and \u003ca href=\"http://ritualroasters.com/\">Ritual\u003c/a> among others.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Brunch & Burgers\u003c/strong>\u003cbr>\nYes, there's one place that can satisfy your craving for a delicious brunch and deliver an amazing burger. \u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a> makes my favorite burger in the East Bay and they do a pretty fantastic \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\">pig roast\u003c/a> in the summer, too. For $12, you get a juicy burger made with Preferred Meats ground chuck with bacon, avocado, tomato & aioli piled on an Acme Kaiser roll. It's served with an arugula salad so you can feel less guilty about the burger. If you're throwing calorie caution to the wind, I also suggest ordering their divine macaroni & cheese as a $7 appetizer to share -- which may be hard to do since it's so unbelievably good. Their breakfast/brunch fare is a solid selection of comfort food like their bacon, egg, & cheese sandwich on an Acme torpedo roll for $7.50. \u003c/p>\n\u003cp>\u003cstrong>Burritos\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\">La Calaca Loca\u003c/a>\u003c/strong> is tucked away in a little mini-mall in Temescal across the street from \u003ca href=\"http://www.bakesalebetty.com/\">\u003c/a>\u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>'s. This great little Mexican restaurant also makes a wonderful breakfasts on weekends (the Huevos a la Mexicana -- scrambled eggs w/ tomato, onion & cilantro, served with pinto beans --- for $6.25 is my favorite.) But their burritos are what bring me back; their Baja Pescado burritos made with fried beer-battered fresh fish (line-caught mahi mahi, baja sauce & cabbage for $6.50 is phenomenally good. And they use meat and chicken from Niman Ranch and Fulton Valley Farms, which is always a plus. \u003c/p>\n\u003cp>\u003cstrong>Thai\u003c/strong>\u003cbr>\nSolano Avenue in Albany is chock-full of fantastic restaurants, and it's the home of one of our favorite Thai places: \u003ca href=\"http://order.zonicordering.com/?str=bua-luang-thai-albany\">Bua Luang\u003c/a>. Winter weather makes me crave curries, and I usually go for their pumpkin curry with pumpkin, green pea, bell pepper and sweet basil for $9.75 or the chicken pa nang red curry with lime leaves, ground peanuts, bell pepper, sweet basil for $8.95 with a side of steamed coconut rice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/3986529132_38959eab0e_z-e1323451621110.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/3986529132_38959eab0e_z-e1323451621110.jpg\" alt=\"china village\" title=\"china village\" width=\"549\" height=\"412\" class=\"alignnone size-full wp-image-36316\">\u003c/a>\u003cbr>\n\u003cem>\u003cbr>\nChina Village's orange chicken, sesame bread and seafood and pork delight. Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chinese\u003c/strong>\u003cbr>\n\u003ca href=\"http://chinavillagesolano.com/\">China Village\u003c/a> is located just down the street from Bua Luang. Don't be daunted by the massive encyclopedic menu they hand you when you sit down; there's plenty to choose from and it'll take you a while to peruse their offerings (and you'll be amused by some of the typos you'll see along the way.) I often go for their dim sum, which they serve anytime and love their steamed pork bao ($4.50), green onion pancake ($3.50) and spicy wonton with hot oil sauce ($5.95). I'm also a big fan of their lamb with cumin for $9.95 and the Kingtu Princess Prawns -- deep-fried shrimp with a spicy ginger-garlic sauce for $11.95. \u003c/p>\n\u003cp>\u003cstrong>Italian\u003c/strong>\u003cbr>\nIf you're lucky enough to get into \u003ca href=\"http://www.trattorialasiciliana.com/\">La Trattoria Siciliana \u003c/a>-- there's usually a wait if you don't have a reservation -- then your next dilemma is figuring out what to order. I'm always deliberating between their Rigatoni Cosa Nostra made with their award-winning pesto sauce for $12 or their Gnocchi alla Norma with homemade potato pasta dumplings with fresh tomato sauce, fried eggplant, ricotta salata and basil ($13). And they have several specials every night which makes the decision-making process all the more torturous. \u003c/p>\n\u003cp>\u003cstrong>Korean\u003c/strong>\u003cbr>\nTelegraph Avenue hosts a number of Korean restaurants, and there are quite a few that are excellent. \u003ca href=\"http://www.casserolehouse.com/\">Casserole House\u003c/a> is one at the top of my list and got the nod of approval from my visiting brother who loved their yue gae jang, ($9.95) a spicy beef soup with noodles that will clear your sinuses for several months. Their kimchee ji gae ($9.95) is a savory simmered kimchee stew made with pork and tofu, and I'm partial to their goon mahndu, fried dumplings filled with pork, beef, tofu, vegetables and kimchee for $8.95. They also give you a nice assortment of ban chan, or side dishes, and complimentary barley tea to warm you up as soon as you settle in at your table. \u003c/p>\n\u003cp>\u003cstrong>Japanese\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mitama-restaurant-berkeley\">Mitama\u003c/a> is on the corner of College and Alcatraz Avenues right on the border of Oakland and Berkeley. They have wonderful bento box lunch specials, but we enjoy coming for dinner so we can sit at the bar and order sushi and sashimi directly from the chefs. Their chicken karage for $6.95 is a generous portion of fried chicken goodness if you want a decadent starter to kick off your meal. \u003c/p>\n\u003cp>\u003cstrong>Pizza\u003c/strong>\u003cbr>\nThere's a ton of respectable pizza joints in the East Bay, but \u003ca href=\"http://www.rottencitypizza.com/\">Rotten City\u003c/a> is not too far from our West Oakland neighborhood and makes top-notch slices using local, sustainably sourced and organic ingredients when possible. You can visit their \u003ca href=\"http://www.facebook.com/RottenCityPizza\">Facebook page\u003c/a> to salivate over photos of their daily specials. And you have to try their terrific meatball sub at least once, and you'll probably try it again after you've sampled it. \u003c/p>\n\u003cp>\u003cstrong>Vegetarian\u003c/strong>\u003cbr>\n\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La\u003c/a>\u003cbr>\nManzanita's former digs have been taken over by Shangri-La, another vegan restaurant on the Emeryville-Oakland border. The menu, however, is similar: healthy, organic food that's a good way to detox from all the rich cookies and cakes you might have been eating. Call or check online for the daily menu; you can order their full meal or the simple one. There's usually a soup, grain and an assortment of vegetable dishes with dressings. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bicacoffeehouse.com/\">Bica Coffeehouse\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=bica&hl=en&ll=37.856287,-122.261353&spn=0.06709,0.142479&sll=37.799773,-122.270598&sspn=0.016785,0.03562&vpsrc=0&gl=us&hq=bica&t=m&z=13&iwloc=A\">map\u003c/a>\u003cbr>\n5701 College Ave., Oakland CA\u003cbr>\n\u003cem>Open Daily\u003c/em> 6:30-6:30 PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Bica-Coffeehouse/148889338474278\">Bica Coffeehouse\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/bicacoffeehouse\">@bicacoffeehouse\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=Chop+Bar,+Oakland,+CA&hl=en&sll=37.837766,-122.26282&sspn=0.033553,0.071239&vpsrc=0&gl=us&hq=Chop+Bar,&hnear=Oakland,+Alameda,+California&t=m&z=15\">map\u003c/a>\u003cbr>\n247 4th Street #111\u003cbr>\n(4th & Alice)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-834-2467\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/chopbar\">@chopbar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Thursday\u003c/em>\u003cbr>\nBreakfast 7-11AM\u003cbr>\nLunch 11-3PM\u003cbr>\nDinner 5:30-10:00PM\u003cbr>\n\u003cem>Friday\u003c/em>\u003cbr>\nBreakfast 7-11AM\u003cbr>\nLunch 11-3PM\u003cbr>\nDinner 5:30-11PM\u003cbr>\n\u003cem>Saturday\u003c/em>\u003cbr>\nBrunch 9-3PM\u003cbr>\nDinner 5:30-11PM\u003cbr>\n\u003cem>Sunday\u003c/em>\u003cbr>\nBrunch 9-3PM\u003cbr>\nDinner 5:30-10:00PM\u003c/p>\n\u003cp>\u003cstrong>La Calaca Loca\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=La+Calaca+Loca+Taqueria,+Telegraph+Avenue,+Oakland&hl=en&sll=37.892704,-122.29665&sspn=0.008382,0.01781&vpsrc=0&gl=us&hq=La+Calaca+Loca+Taqueria,&hnear=Telegraph+Ave,+Oakland,+California&t=m&z=14\">map\u003c/a>\u003cbr>\n5199 Telegraph Ave\u003cbr>\n(between Claremont Ave & 52nd St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 601-8226\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday:\u003c/em> 11-8PM\u003cbr>\n\u003cem>Tuesday-Friday:\u003c/em> 11-9PM\u003cbr>\n\u003cem>Saturday:\u003c/em> 9-9PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 9-8PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/La-Calaca-Loca/117426554946157\">La Calaca Loca\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bualuangalbany.com/\">Bua Luang\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=bua+luang+restaurant&hl=en&ll=37.892704,-122.29665&spn=0.008382,0.01781&fb=1&gl=us&hq=bua+luang+restaurant&hnear=0x80857d8b28aaed03:0x71b415d535759367,Oakland,+CA&cid=0,0,4906583763563031481&sqi=2&t=m&z=16&vpsrc=6\">map\u003c/a>\u003cbr>\n1166 Solano Ave\u003cbr>\n(between Cornell Ave & Stannage Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 527-8288\u003cbr>\n\u003cstrong>Hours\u003c/strong>:\u003cbr>\n\u003cem>Monday & Thursday:\u003c/em> 11:30-3PM / 5-9PM\u003cbr>\n\u003cem>Friday - Saturday:\u003c/em> 11:30-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> Noon-9:30PM\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chinavillagesolano.com\">China Village\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=China+Village+Restaurant,+Solano+Avenue,+Albany,+CA&hl=en&sll=37.423138,-122.110182&sspn=0.033809,0.06669&vpsrc=0&hq=China+Village+Restaurant,+Solano+Avenue,+Albany,+CA&t=m&z=14\">map\u003c/a>\u003cbr>\n1335 Solano Ave\u003cbr>\n(between Pomona Ave & Ramona Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 525-2285\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Tuesday, Sunday:\u003c/em> 11-9:30PM\u003cbr>\n\u003cem>Wednesday-Thursday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Friday-Saturday:\u003c/em> 11-11:30PM\u003c/p>\n\u003cp>\u003ca href=\"http://www.trattorialasiciliana.com\">La Trattoria Siciliana\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps/place?q=tratoria+siciliana&hl=en&cid=1186186119288220624\">map\u003c/a>\u003cbr>\n2993 College Ave\u003cbr>\n(between Ashby Ave & Webster St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 704-1474\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 5-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Trattoria-La-Siciliana/166611693376799?sk=wall&filter=12\">Trattoria La Siciliana\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.casserolehouse.com\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=casserole+house+map&ll=37.83409,-122.264035&spn=0.008507,0.017467&oe=utf-8&fb=1&gl=us&hq=casserole+house&hnear=0x80857d8b28aaed03:0x71b415d535759367,Oakland,+CA&cid=0,0,6344374632901583837&t=m&z=16&vpsrc=0&iwloc=A\">map\u003c/a>\u003cbr>\n4301 Telegraph Ave\u003cbr>\n(between 43rd St & 44th St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 601-6001\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Saturday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 1-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Casserole-House/343245014365\">Casserole House\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Mitama\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=mitama+map+oakland&hl=en&ll=37.853661,-122.25234&spn=0.008488,0.017467&fb=1&gl=us&hq=mitama+map+oakland&cid=0,0,12847945123898597366&t=m&z=16&vpsrc=0&iwloc=A\">map\u003c/a>\u003cbr>\n3201 College Ave\u003cbr>\n(at Alcatraz Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 652-6157\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Thursday:\u003c/em> 11:30-9:30PM\u003cbr>\n\u003cem>Friday:\u003c/em> 11:30-10PM\u003cbr>\n\u003cem>Saturday:\u003c/em> 12-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 12-9PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Mitama-Japanese-Restaurant/117916731553813\">Mitama\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rottencitypizza.com\">Rotten City\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=rotten+city+pizza+google&hl=en&oe=utf-8&client=firefox-a&hq=rotten+city+pizza+google&hnear=Oakland,+California&t=m&z=12&vpsrc=0\">map\u003c/a>\u003cbr>\n6613 Hollis St\u003cbr>\n(between 66th St & 67th St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 655-2489\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Saturday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 12-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/RottenCityPizza\">Rotten City Pizza\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"rottencitypizza\">@rottencitypizza\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shangri-lavegan.com/\">Shangri-La Vegan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=4001+Linden+St,+Oakland,+CA+94608&hl=en&ll=37.832395,-122.276716&spn=0.008491,0.017467&sll=37.808305,-122.266988&sspn=0.033974,0.069866&vpsrc=0&hnear=4001+Linden+St,+Oakland,+Alameda,+California+94608&t=m&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n4001 Linden St\u003cbr>\n(between 40th St & 41st St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 547-1842\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 11-3PM\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 5:30-9PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Shangri-La-Vegan/154778861239799\">Shangri-La Vegan\u003c/a>\u003c/p>\n\n",
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"excerpt": "Try this short list of fail-proof places in the East Bay. These are restaurants my husband and I go to if we're feeling too lazy to cook or want to take folks out for a good, reasonably priced meal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/4381525080_62f747e25a_z-e1323452883633.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/4381525080_62f747e25a_z-e1323452883633.jpg\" alt=\"grilled pork banh mi\" title=\"grilled pork banh mi\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-36319\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Chop Bar's grilled pork bahn mi is a great lunchtime sandwich, although their burger is always a sure bet for satisfaction. Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>Are you the one in your social circle who's been identified as the \"Restaurant Recommendations Resource?” Do you keep tabs on new restaurant openings and have more opinions on eateries than Yelp? With the holiday season fast approaching and company coming into town, you’ll probably find yourself fielding the usual flood of questions: \"So my parents will be here this weekend and I want to take them somewhere tasty, but that's not too pricey.\" \"Where do you go for dim sum?\" \u003c/p>\n\u003cp>My brother visited us over Thanksgiving, and I was reminded of the pressure a food aficionado feels with non-native guests. You want the restaurants to be exceptional and unique to the Bay Area, yet not break the bank if you’re going out on a regular basis. So if you’re tired of showing your friends and family tourist attractions and don’t want to fire up the stove for dinner, try this short list of fail-proof places in the East Bay. These are restaurants my husband and I go to if we're feeling too lazy to cook or want to take folks out for a good, reasonably priced meal. It’s tough to find places that please all palates, but these restaurants have been quite successful with a diverse group that ranges from my notoriously picky parents, friends from the city who are unfamiliar with the East Bay and hard-to-impress East Coasters. This list leaves off the fancy, the adventurous, the underground and the usual suspects, and was created to appeal to a pretty wide group of tastes. \u003c/p>\n\u003cp>\u003cstrong>Coffee\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a>, \u003ca href=\"http://remedyoakland.com/\">Remedy Coffee\u003c/a> and \u003ca href=\"http://www.actualcafe.com/\">Actual Cafe\u003c/a> have sprung up in the past few years to provide primo caffeine to the East Bay. Another place I enjoy, \u003ca href=\"http://bicacoffeehouse.com/\">Bica Cafe\u003c/a>, is located in the Rockridge neighborhood near Zachary's Pizza. They carry local coffees from \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz\u003c/a>, \u003ca href=\"http://www.vervecoffeeroasters.com/\">Verve\u003c/a> and \u003ca href=\"http://ritualroasters.com/\">Ritual\u003c/a> among others.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Brunch & Burgers\u003c/strong>\u003cbr>\nYes, there's one place that can satisfy your craving for a delicious brunch and deliver an amazing burger. \u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a> makes my favorite burger in the East Bay and they do a pretty fantastic \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\">pig roast\u003c/a> in the summer, too. For $12, you get a juicy burger made with Preferred Meats ground chuck with bacon, avocado, tomato & aioli piled on an Acme Kaiser roll. It's served with an arugula salad so you can feel less guilty about the burger. If you're throwing calorie caution to the wind, I also suggest ordering their divine macaroni & cheese as a $7 appetizer to share -- which may be hard to do since it's so unbelievably good. Their breakfast/brunch fare is a solid selection of comfort food like their bacon, egg, & cheese sandwich on an Acme torpedo roll for $7.50. \u003c/p>\n\u003cp>\u003cstrong>Burritos\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\">La Calaca Loca\u003c/a>\u003c/strong> is tucked away in a little mini-mall in Temescal across the street from \u003ca href=\"http://www.bakesalebetty.com/\">\u003c/a>\u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>'s. This great little Mexican restaurant also makes a wonderful breakfasts on weekends (the Huevos a la Mexicana -- scrambled eggs w/ tomato, onion & cilantro, served with pinto beans --- for $6.25 is my favorite.) But their burritos are what bring me back; their Baja Pescado burritos made with fried beer-battered fresh fish (line-caught mahi mahi, baja sauce & cabbage for $6.50 is phenomenally good. And they use meat and chicken from Niman Ranch and Fulton Valley Farms, which is always a plus. \u003c/p>\n\u003cp>\u003cstrong>Thai\u003c/strong>\u003cbr>\nSolano Avenue in Albany is chock-full of fantastic restaurants, and it's the home of one of our favorite Thai places: \u003ca href=\"http://order.zonicordering.com/?str=bua-luang-thai-albany\">Bua Luang\u003c/a>. Winter weather makes me crave curries, and I usually go for their pumpkin curry with pumpkin, green pea, bell pepper and sweet basil for $9.75 or the chicken pa nang red curry with lime leaves, ground peanuts, bell pepper, sweet basil for $8.95 with a side of steamed coconut rice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/3986529132_38959eab0e_z-e1323451621110.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/3986529132_38959eab0e_z-e1323451621110.jpg\" alt=\"china village\" title=\"china village\" width=\"549\" height=\"412\" class=\"alignnone size-full wp-image-36316\">\u003c/a>\u003cbr>\n\u003cem>\u003cbr>\nChina Village's orange chicken, sesame bread and seafood and pork delight. Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chinese\u003c/strong>\u003cbr>\n\u003ca href=\"http://chinavillagesolano.com/\">China Village\u003c/a> is located just down the street from Bua Luang. Don't be daunted by the massive encyclopedic menu they hand you when you sit down; there's plenty to choose from and it'll take you a while to peruse their offerings (and you'll be amused by some of the typos you'll see along the way.) I often go for their dim sum, which they serve anytime and love their steamed pork bao ($4.50), green onion pancake ($3.50) and spicy wonton with hot oil sauce ($5.95). I'm also a big fan of their lamb with cumin for $9.95 and the Kingtu Princess Prawns -- deep-fried shrimp with a spicy ginger-garlic sauce for $11.95. \u003c/p>\n\u003cp>\u003cstrong>Italian\u003c/strong>\u003cbr>\nIf you're lucky enough to get into \u003ca href=\"http://www.trattorialasiciliana.com/\">La Trattoria Siciliana \u003c/a>-- there's usually a wait if you don't have a reservation -- then your next dilemma is figuring out what to order. I'm always deliberating between their Rigatoni Cosa Nostra made with their award-winning pesto sauce for $12 or their Gnocchi alla Norma with homemade potato pasta dumplings with fresh tomato sauce, fried eggplant, ricotta salata and basil ($13). And they have several specials every night which makes the decision-making process all the more torturous. \u003c/p>\n\u003cp>\u003cstrong>Korean\u003c/strong>\u003cbr>\nTelegraph Avenue hosts a number of Korean restaurants, and there are quite a few that are excellent. \u003ca href=\"http://www.casserolehouse.com/\">Casserole House\u003c/a> is one at the top of my list and got the nod of approval from my visiting brother who loved their yue gae jang, ($9.95) a spicy beef soup with noodles that will clear your sinuses for several months. Their kimchee ji gae ($9.95) is a savory simmered kimchee stew made with pork and tofu, and I'm partial to their goon mahndu, fried dumplings filled with pork, beef, tofu, vegetables and kimchee for $8.95. They also give you a nice assortment of ban chan, or side dishes, and complimentary barley tea to warm you up as soon as you settle in at your table. \u003c/p>\n\u003cp>\u003cstrong>Japanese\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mitama-restaurant-berkeley\">Mitama\u003c/a> is on the corner of College and Alcatraz Avenues right on the border of Oakland and Berkeley. They have wonderful bento box lunch specials, but we enjoy coming for dinner so we can sit at the bar and order sushi and sashimi directly from the chefs. Their chicken karage for $6.95 is a generous portion of fried chicken goodness if you want a decadent starter to kick off your meal. \u003c/p>\n\u003cp>\u003cstrong>Pizza\u003c/strong>\u003cbr>\nThere's a ton of respectable pizza joints in the East Bay, but \u003ca href=\"http://www.rottencitypizza.com/\">Rotten City\u003c/a> is not too far from our West Oakland neighborhood and makes top-notch slices using local, sustainably sourced and organic ingredients when possible. You can visit their \u003ca href=\"http://www.facebook.com/RottenCityPizza\">Facebook page\u003c/a> to salivate over photos of their daily specials. And you have to try their terrific meatball sub at least once, and you'll probably try it again after you've sampled it. \u003c/p>\n\u003cp>\u003cstrong>Vegetarian\u003c/strong>\u003cbr>\n\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La\u003c/a>\u003cbr>\nManzanita's former digs have been taken over by Shangri-La, another vegan restaurant on the Emeryville-Oakland border. The menu, however, is similar: healthy, organic food that's a good way to detox from all the rich cookies and cakes you might have been eating. Call or check online for the daily menu; you can order their full meal or the simple one. There's usually a soup, grain and an assortment of vegetable dishes with dressings. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bicacoffeehouse.com/\">Bica Coffeehouse\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=bica&hl=en&ll=37.856287,-122.261353&spn=0.06709,0.142479&sll=37.799773,-122.270598&sspn=0.016785,0.03562&vpsrc=0&gl=us&hq=bica&t=m&z=13&iwloc=A\">map\u003c/a>\u003cbr>\n5701 College Ave., Oakland CA\u003cbr>\n\u003cem>Open Daily\u003c/em> 6:30-6:30 PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Bica-Coffeehouse/148889338474278\">Bica Coffeehouse\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/bicacoffeehouse\">@bicacoffeehouse\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=Chop+Bar,+Oakland,+CA&hl=en&sll=37.837766,-122.26282&sspn=0.033553,0.071239&vpsrc=0&gl=us&hq=Chop+Bar,&hnear=Oakland,+Alameda,+California&t=m&z=15\">map\u003c/a>\u003cbr>\n247 4th Street #111\u003cbr>\n(4th & Alice)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-834-2467\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/chopbar\">@chopbar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Thursday\u003c/em>\u003cbr>\nBreakfast 7-11AM\u003cbr>\nLunch 11-3PM\u003cbr>\nDinner 5:30-10:00PM\u003cbr>\n\u003cem>Friday\u003c/em>\u003cbr>\nBreakfast 7-11AM\u003cbr>\nLunch 11-3PM\u003cbr>\nDinner 5:30-11PM\u003cbr>\n\u003cem>Saturday\u003c/em>\u003cbr>\nBrunch 9-3PM\u003cbr>\nDinner 5:30-11PM\u003cbr>\n\u003cem>Sunday\u003c/em>\u003cbr>\nBrunch 9-3PM\u003cbr>\nDinner 5:30-10:00PM\u003c/p>\n\u003cp>\u003cstrong>La Calaca Loca\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=La+Calaca+Loca+Taqueria,+Telegraph+Avenue,+Oakland&hl=en&sll=37.892704,-122.29665&sspn=0.008382,0.01781&vpsrc=0&gl=us&hq=La+Calaca+Loca+Taqueria,&hnear=Telegraph+Ave,+Oakland,+California&t=m&z=14\">map\u003c/a>\u003cbr>\n5199 Telegraph Ave\u003cbr>\n(between Claremont Ave & 52nd St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 601-8226\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday:\u003c/em> 11-8PM\u003cbr>\n\u003cem>Tuesday-Friday:\u003c/em> 11-9PM\u003cbr>\n\u003cem>Saturday:\u003c/em> 9-9PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 9-8PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/La-Calaca-Loca/117426554946157\">La Calaca Loca\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bualuangalbany.com/\">Bua Luang\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=bua+luang+restaurant&hl=en&ll=37.892704,-122.29665&spn=0.008382,0.01781&fb=1&gl=us&hq=bua+luang+restaurant&hnear=0x80857d8b28aaed03:0x71b415d535759367,Oakland,+CA&cid=0,0,4906583763563031481&sqi=2&t=m&z=16&vpsrc=6\">map\u003c/a>\u003cbr>\n1166 Solano Ave\u003cbr>\n(between Cornell Ave & Stannage Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 527-8288\u003cbr>\n\u003cstrong>Hours\u003c/strong>:\u003cbr>\n\u003cem>Monday & Thursday:\u003c/em> 11:30-3PM / 5-9PM\u003cbr>\n\u003cem>Friday - Saturday:\u003c/em> 11:30-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> Noon-9:30PM\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chinavillagesolano.com\">China Village\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=China+Village+Restaurant,+Solano+Avenue,+Albany,+CA&hl=en&sll=37.423138,-122.110182&sspn=0.033809,0.06669&vpsrc=0&hq=China+Village+Restaurant,+Solano+Avenue,+Albany,+CA&t=m&z=14\">map\u003c/a>\u003cbr>\n1335 Solano Ave\u003cbr>\n(between Pomona Ave & Ramona Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 525-2285\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Tuesday, Sunday:\u003c/em> 11-9:30PM\u003cbr>\n\u003cem>Wednesday-Thursday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Friday-Saturday:\u003c/em> 11-11:30PM\u003c/p>\n\u003cp>\u003ca href=\"http://www.trattorialasiciliana.com\">La Trattoria Siciliana\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps/place?q=tratoria+siciliana&hl=en&cid=1186186119288220624\">map\u003c/a>\u003cbr>\n2993 College Ave\u003cbr>\n(between Ashby Ave & Webster St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 704-1474\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 5-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Trattoria-La-Siciliana/166611693376799?sk=wall&filter=12\">Trattoria La Siciliana\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.casserolehouse.com\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=casserole+house+map&ll=37.83409,-122.264035&spn=0.008507,0.017467&oe=utf-8&fb=1&gl=us&hq=casserole+house&hnear=0x80857d8b28aaed03:0x71b415d535759367,Oakland,+CA&cid=0,0,6344374632901583837&t=m&z=16&vpsrc=0&iwloc=A\">map\u003c/a>\u003cbr>\n4301 Telegraph Ave\u003cbr>\n(between 43rd St & 44th St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 601-6001\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Saturday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 1-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Casserole-House/343245014365\">Casserole House\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Mitama\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=mitama+map+oakland&hl=en&ll=37.853661,-122.25234&spn=0.008488,0.017467&fb=1&gl=us&hq=mitama+map+oakland&cid=0,0,12847945123898597366&t=m&z=16&vpsrc=0&iwloc=A\">map\u003c/a>\u003cbr>\n3201 College Ave\u003cbr>\n(at Alcatraz Ave)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 652-6157\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Thursday:\u003c/em> 11:30-9:30PM\u003cbr>\n\u003cem>Friday:\u003c/em> 11:30-10PM\u003cbr>\n\u003cem>Saturday:\u003c/em> 12-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 12-9PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Mitama-Japanese-Restaurant/117916731553813\">Mitama\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rottencitypizza.com\">Rotten City\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=rotten+city+pizza+google&hl=en&oe=utf-8&client=firefox-a&hq=rotten+city+pizza+google&hnear=Oakland,+California&t=m&z=12&vpsrc=0\">map\u003c/a>\u003cbr>\n6613 Hollis St\u003cbr>\n(between 66th St & 67th St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 655-2489\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Saturday:\u003c/em> 11-10PM\u003cbr>\n\u003cem>Sunday:\u003c/em> 12-10PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/RottenCityPizza\">Rotten City Pizza\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"rottencitypizza\">@rottencitypizza\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shangri-lavegan.com/\">Shangri-La Vegan\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?q=4001+Linden+St,+Oakland,+CA+94608&hl=en&ll=37.832395,-122.276716&spn=0.008491,0.017467&sll=37.808305,-122.266988&sspn=0.033974,0.069866&vpsrc=0&hnear=4001+Linden+St,+Oakland,+Alameda,+California+94608&t=m&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n4001 Linden St\u003cbr>\n(between 40th St & 41st St)\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 547-1842\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 11-3PM\u003cbr>\n\u003cem>Monday-Sunday:\u003c/em> 5:30-9PM\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Shangri-La-Vegan/154778861239799\">Shangri-La Vegan\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center ",
"title": "Holiday Gifts from the Farmers' Market: Sebastopol and Marin Civic Center ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>No need to cross a bridge to go holiday shopping, all you lucky folk in Marin: you've got lots of great gifts right here at your local farmers' markets. Here's a few favorite seasonal treats for sale at the \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Marin Civic Center\u003c/a> markets this week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\" alt=\"soap and cheeseboard\" title=\"soap and cheeseboard\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36595\">\u003c/a>\u003c/p>\n\u003cp>Newcomers Joel and Carleen Weirauch of \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/home.html\">Weirauch Farm & Creamery\u003c/a> are already generating a buzz about their small-batch cow's-milk cheeses. Now, you can serve them in style on the handmade, one-of-a-kind oak cheeseboards they're selling this month. The boards are made from oak salvaged from a 100-year-old Kentucky tobacco barn, finished satiny-smooth with olive oil and beeswax ($35-55). Get to the market early enough, and you might be lucky enough to pick up a block or two of their flower-embossed soap, made from sheep's milk and local olive oil in scents like rose geranium, lemongrass, lavender, and star anise. The Weirauchs are raising a herd of dairy sheep in Petaluma; come next spring, once lambing starts, they'll be making their own farmstead sheep's milk cheeses, too. Find them on Sunday at Sebastopol and Thursday at Marin Civic Center. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\" alt=\"olive oil\" title=\"olive oil\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36593\">\u003c/a>\u003c/p>\n\u003cp>Also at the sweet Sebastopol market: \u003ca href=\"http://www.terrasavia.com/olive_oil.html\">Terra Savia's\u003c/a> bright, peppery new-crop olive oil, made from organic olives grown along the Mendocino/Sonoma border and pressed just last month at Terra Savia's olive press in Hopland. This luscious \u003cem>olio nuovo\u003c/em> is a Tuscan-style treat that's perfect for dipping into with a chunk of fresh, crusty bread. Terra Salvia also offers several single-varietal olive oils as well as wildflower honey, olive-oil soaps and a soothing botanical salve for moisturizing winter-dry skin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\" alt=\"sonoma chocolate\" title=\"sonoma chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36597\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\" alt=\"Sonoma Chocolate\" title=\"Sonoma Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36596\">\u003c/a>\u003c/p>\n\u003cp>And while you're there, don't miss the snappy, poinsetta-red boxes from \u003ca href=\"http://www.sonomachocolatiers.com\">Sonoma Chocolatiers\u003c/a>, filled with handmade, chocolate-dipped salted caramels ($20). You can also put together a chic assortment of truffles ($2.25 each) in nifty flavors like fig-cardamom, holiday spice, smoky chipotle, and tequila-lime, or pick up a stocking-stuffer bag of crunchy chocolate-covered organic almonds, sugared or cinnamon-spiced.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\" alt=\"tomatero berries\" title=\"tomatero berries\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36592\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\" alt=\"Swanton jam\" title=\"Swanton jam\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36598\">\u003c/a>\u003c/p>\n\u003cp>Feeling a little DIY? Believe it or not, you can still turn out a few gift jars of homemade, local strawberry jam using Tomatero Farm's late-crop, Watsonville-grown organic strawberries ($3.50/pint), sold at the Marin Civic Center market. Or pick up a mix-and-match assortment of low-sugar, big-flavor berry jams made by \u003ca href=\"http://swantonberryfarm.com/\">Swanton Berry Farm\u003c/a>, in flavors like tayberry, olallieberry, strawberry, and blackberry ($7-$9). They're all made using the farm's organic, union-grown berries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\" alt=\"Jeni from sky tea\" title=\"Jeni from sky tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36594\">\u003c/a>\u003c/p>\n\u003cp>Tea drinkers take their brews seriously, but they're often outnumbered by the coffee geeks. Show your tea-drinking friends that you respect their cuppa with a gift from \u003ca href=\"http://www.sky-tea.com\">Sky Tea\u003c/a> at the Marin Civic Center market. Tea lover Jeni Quigg started her luxury tea company a little over a year ago, travelling around the world to source rare, small-batch, artisan-grown teas--what she calls \"legendary teas.\" Her personally blended masala chai, which she also sells brewed by the cup, has a bright, clean spiciness to it, thanks to cardamon and peppercorns that Quigg picked herself on the Malabar coast. Even decaf drinkers can find something to love here, thanks to several blends made with rooibos or decaffeinated teas, including a rooibos chai and a seductive cinnamon plum sprinkled with saffron, flax seeds, and marigold petals. \u003c/p>\n\u003cp>Known for their rustic, rough-hewn hearth breads, \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria\u003c/a> bakery also has a popular side line of pastries, including gift bags of biscotti and chocolate-chip cookies ($6) sold at the Marin Civic Center market. This year, they're offering an Italian holiday specialty, panforte ($16). Dense with dried fruits, honey, nuts, and spices, this chewy confection has a history stretching back centuries. \"It was the Crusaders' little powerbar,\" says owner Edmund Weber. It has a deep, winter-spiced taste, lovely with a cup of Sky tea or a glass of dessert wine, the perfect reward for shopping local this season.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A note to shoppers: Both the Sebastopol and Marin Civic Center markets will be operating this Sunday, December 18. The Marin Civic Center market will be operating on Thursday, December 22. Both markets will be closed on Sunday, December 25.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Moving northwards to find the best farmers' market gifts in the North Bay, at the Sebastopol and Marin Civic Center markets. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>No need to cross a bridge to go holiday shopping, all you lucky folk in Marin: you've got lots of great gifts right here at your local farmers' markets. Here's a few favorite seasonal treats for sale at the \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Marin Civic Center\u003c/a> markets this week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/soapcheeseboard560.jpg\" alt=\"soap and cheeseboard\" title=\"soap and cheeseboard\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36595\">\u003c/a>\u003c/p>\n\u003cp>Newcomers Joel and Carleen Weirauch of \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/home.html\">Weirauch Farm & Creamery\u003c/a> are already generating a buzz about their small-batch cow's-milk cheeses. Now, you can serve them in style on the handmade, one-of-a-kind oak cheeseboards they're selling this month. The boards are made from oak salvaged from a 100-year-old Kentucky tobacco barn, finished satiny-smooth with olive oil and beeswax ($35-55). Get to the market early enough, and you might be lucky enough to pick up a block or two of their flower-embossed soap, made from sheep's milk and local olive oil in scents like rose geranium, lemongrass, lavender, and star anise. The Weirauchs are raising a herd of dairy sheep in Petaluma; come next spring, once lambing starts, they'll be making their own farmstead sheep's milk cheeses, too. Find them on Sunday at Sebastopol and Thursday at Marin Civic Center. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/oliveoil560.jpg\" alt=\"olive oil\" title=\"olive oil\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36593\">\u003c/a>\u003c/p>\n\u003cp>Also at the sweet Sebastopol market: \u003ca href=\"http://www.terrasavia.com/olive_oil.html\">Terra Savia's\u003c/a> bright, peppery new-crop olive oil, made from organic olives grown along the Mendocino/Sonoma border and pressed just last month at Terra Savia's olive press in Hopland. This luscious \u003cem>olio nuovo\u003c/em> is a Tuscan-style treat that's perfect for dipping into with a chunk of fresh, crusty bread. Terra Salvia also offers several single-varietal olive oils as well as wildflower honey, olive-oil soaps and a soothing botanical salve for moisturizing winter-dry skin. \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/24/2011/12/sonomachoc560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560a.jpg\" alt=\"sonoma chocolate\" title=\"sonoma chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36597\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sonomachoc560.jpg\" alt=\"Sonoma Chocolate\" title=\"Sonoma Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36596\">\u003c/a>\u003c/p>\n\u003cp>And while you're there, don't miss the snappy, poinsetta-red boxes from \u003ca href=\"http://www.sonomachocolatiers.com\">Sonoma Chocolatiers\u003c/a>, filled with handmade, chocolate-dipped salted caramels ($20). You can also put together a chic assortment of truffles ($2.25 each) in nifty flavors like fig-cardamom, holiday spice, smoky chipotle, and tequila-lime, or pick up a stocking-stuffer bag of crunchy chocolate-covered organic almonds, sugared or cinnamon-spiced.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/tomateroberry560.jpg\" alt=\"tomatero berries\" title=\"tomatero berries\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36592\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/swantonjam560.jpg\" alt=\"Swanton jam\" title=\"Swanton jam\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36598\">\u003c/a>\u003c/p>\n\u003cp>Feeling a little DIY? Believe it or not, you can still turn out a few gift jars of homemade, local strawberry jam using Tomatero Farm's late-crop, Watsonville-grown organic strawberries ($3.50/pint), sold at the Marin Civic Center market. Or pick up a mix-and-match assortment of low-sugar, big-flavor berry jams made by \u003ca href=\"http://swantonberryfarm.com/\">Swanton Berry Farm\u003c/a>, in flavors like tayberry, olallieberry, strawberry, and blackberry ($7-$9). They're all made using the farm's organic, union-grown berries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/skyteajen560.jpg\" alt=\"Jeni from sky tea\" title=\"Jeni from sky tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36594\">\u003c/a>\u003c/p>\n\u003cp>Tea drinkers take their brews seriously, but they're often outnumbered by the coffee geeks. Show your tea-drinking friends that you respect their cuppa with a gift from \u003ca href=\"http://www.sky-tea.com\">Sky Tea\u003c/a> at the Marin Civic Center market. Tea lover Jeni Quigg started her luxury tea company a little over a year ago, travelling around the world to source rare, small-batch, artisan-grown teas--what she calls \"legendary teas.\" Her personally blended masala chai, which she also sells brewed by the cup, has a bright, clean spiciness to it, thanks to cardamon and peppercorns that Quigg picked herself on the Malabar coast. Even decaf drinkers can find something to love here, thanks to several blends made with rooibos or decaffeinated teas, including a rooibos chai and a seductive cinnamon plum sprinkled with saffron, flax seeds, and marigold petals. \u003c/p>\n\u003cp>Known for their rustic, rough-hewn hearth breads, \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria\u003c/a> bakery also has a popular side line of pastries, including gift bags of biscotti and chocolate-chip cookies ($6) sold at the Marin Civic Center market. This year, they're offering an Italian holiday specialty, panforte ($16). Dense with dried fruits, honey, nuts, and spices, this chewy confection has a history stretching back centuries. \"It was the Crusaders' little powerbar,\" says owner Edmund Weber. It has a deep, winter-spiced taste, lovely with a cup of Sky tea or a glass of dessert wine, the perfect reward for shopping local this season.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A note to shoppers: Both the Sebastopol and Marin Civic Center markets will be operating this Sunday, December 18. The Marin Civic Center market will be operating on Thursday, December 22. Both markets will be closed on Sunday, December 25.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Well Fed: The Importance of Staff Meals",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/contigorestaurant.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/contigorestaurant.jpg\" alt=\"staff meals\" title=\"staff meals\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36281\">\u003c/a>\u003cbr>\nWhen the mission of a restaurant is to feed and nourish, starting with the staff just makes good sense. In \u003ca href=\"http://www.amazon.com/Family-Meal-Cooking-Ferran-Adria/dp/0714862533\">The Family Meal\u003c/a>, author and \u003ca href=\"http://www.elbulli.com/\">El Bulli\u003c/a> chef Ferran Adrià describes how they actually call their staff meal “family meal: “we believe that if we eat well, we cook well,” he said. And as simple as that may sound, it’s really at the heart of it all. \u003c/p>\n\u003cp>It could look something like this: proper wine glasses, real silverware and white napkins. But it could also look like sandwiches and skillet cake. Staff meals, a common ritual and routine at restaurants around the country, vary dramatically. Not all small businesses can afford to serve their staff the same food that diners eat that evening, and yet, they want to feed them well. In this time of giving, how do small food businesses create meaning in an affordable shared meal that’s often prepared in the midst of kitchen chaos? \u003c/p>\n\u003cp>On one end of the spectrum are staff meals at Alice Waters’s \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>. Things are different here. Holly Peterson, a café cook at the restaurant, says it didn’t take long for her to figure that out. She’s been at the restaurant for a little over two years, much of which was spent at the garde manger station where she planned, cooked, and enjoyed hundreds of staff meals. At 8 p.m., the cooks from the downstairs restaurant all sit down together and taste each other’s food with a glass of wine that compliments the meal.\u003c/p>\n\u003cp>Down the road a bit in West Berkeley sits Dafna Kory’s bustling \u003ca href=\"http://innajam.com/\">INNA Jam\u003c/a> kitchen. Like many small business owners in the beginning, Kory began working solo in the kitchen. There were busy days filled with long hours. But when she started hiring, Kory no longer felt right about subsiding solely on energy bars. “Having real meals didn’t start until I had real people working for me,” she said. “There’s a paradox that I don’t accept of being hungry and working in a kitchen. I wasn’t going to see that happen.” INNA Jam is different in that they make a condiment, so there isn’t extra produce or leftover meats, fish, or pasta in the walk-in. In this way, Kory has to actively plan for each meal. This planning has taken on many iterations in the last year, and it’s constantly evolving based on the seasons, the production schedule, and the extent to which she can find family and loved ones to contribute. \u003c/p>\n\u003cp>Across the bridge in San Francisco, Anna Derivi-Castellanos of \u003ca href=\"http://threebabesbakeshop.com/\">Three Babes Bakeshop\u003c/a> can relate to this kind of planning. They too are unique in that they’re producing a single product: pie. And they work long night shifts, so it’s important to have some savory options in the kitchen to keep everyone’s energy and blood sugar up. Derivi-Castellanos laments, “I wish that I had more time to plan our staff meal, but usually I try to keep it simple, and loop it in with part of our production. If we're making something that day that could be considered dinner, (a savory or pot pie, for example) then I'll make more of it.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But it doesn’t always work out seamlessly. Derivi-Castellanos will often find herself making a special trip to her local co-op to pick up ingredients for the nightly meal. She’ll often end up grabbing some pre-made salads and raw ingredients—making a concerted effort to keep the meal simple but interesting. And affordable. Most of all, “it's important to me to cater to who's on our staff that evening,\" she says.\u003c/p>\n\u003cp>The key is really to find “a balance between the time you have and the quality of food that’s important to you and the variation you’re going to need,\" Kory says. When boyfriend Jesse Clark—who often prepares the meals—needs to focus more on his work, a member of the INNA kitchen will step up to maintain the sandwich station they’ve been doing or chip in with other seasonal ideas. The ultimate goal: “standard home-cooked high quality square meals.” \u003c/p>\n\u003cp>“Staff meals have taught me how eating well during the work day really makes a huge difference -- for our energy, moral, and good mood all around. Also, feeding the staff is a chance for me to show my respect and appreciation for all their hard work and dedication,\" Kory says. So while Chez Panisse, Three Babes Bakeshop and INNA Jam all approach their meals differently, they’re all making a conscious important decision. They’re making a statement about the kind of business they want to run and the small things they can do throughout the day not just to feed their staff, but also to nourish. Gracefully. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Inna-Jam-Skillet-Cake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Inna-Jam-Skillet-Cake.jpg\" alt=\"Inna Jam Skillet Cake\" title=\"Inna Jam Skillet Cake\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36283\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Inna Jam Skillet Cake.\u003c/strong> Photo: Dafna Kory\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Jesse's INNA Jam Kitchen Skillet Cake\u003c/strong>\u003cbr>\n\u003cem>This skillet cake is made year-round in the INNA kitchen, rotating whatever fruit is in season at the time, from stone fruit to figs to plums to apples to berries. Buttermilk isn’t often on hand in the kitchen and yogurt works just as well—use whatever you have. The cake is simple to put together and showcases the best of the harvest. And, it’s nice to snack on throughout the day, too. Not just during staff meal. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Adapted from: \u003ca href=\"http://www.epicurious.com/recipes/food/views/Fresh-Apricot-Upside-Down-Cake-108370\">Epicurious.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 20 minutes\u003cbr>\n\u003cem>Cook Time:\u003c/em> 40 minutes\u003cbr>\n\u003cem>Total Time:\u003c/em> 1 hour\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Serves:\u003c/strong> 8\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Ingredients:\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>For topping\u003c/em>\u003cbr>\n1/2 stick butter\u003cbr>\n3/4 cup packed light brown sugar\u003cbr>\n1 pound or so of fresh, seasonal fruit- enough to cover the pan.\u003cbr>\n(Apricots, plums, figs are halved, apples are sliced, berries used whole)\u003cbr>\nRaw sliced almonds, optional\u003c/p>\n\u003cp>\u003cem>For cake\u003c/em>\u003cbr>\n1 3/4 cups all-purpose flour\u003cbr>\n1 1/2 teaspoons baking powder\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 stick butter, softened\u003cbr>\n3/4 cup granulated sugar\u003cbr>\n1 1/2 teaspoons vanilla extract\u003cbr>\n2 large eggs\u003cbr>\n3/4 cup buttermilk or yogurt\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Directions:\u003c/strong>\u003c/em>\u003cbr>\n1. Preheat oven to 375°F. Arrange the racks so that one is in the middle of the oven (for the cake) and another rack is below it. On the lower rack place a baking sheet to catch any drips from the cake.\u003c/p>\n\u003cp>2. Melt the butter in 10-inch cast iron skillet over medium heat. Sprinkle brown sugar evenly over the butter, then turn off the heat (you don't want all your sugar to be melted). Arrange as much fruit as you can fit, cut sides down, close together on top of the brown sugar. Sprinkle sliced almonds, if using.\u003c/p>\n\u003cp>3. Mix flour, baking powder, baking soda, and salt in a small bowl (if you're a sifter, you can sift this. Using a fork works just fine).\u003c/p>\n\u003cp>4. Beat together the butter, sugar, and vanilla in a large bowl with an electric mixer at medium speed until pale and fluffy, 2-3 minutes. Beat in the eggs until mixture is creamy and doubled in volume, 2-3 more minutes. Reduce speed to low and add the flour mixture in 3 batches alternately with the yogurt, beginning and ending with flour mixture, and beat just until combined.\u003c/p>\n\u003cp>5. Pour the batter over the fruit and spread as evenly as you can. It might not look perfectly distributed right away, but don't worry -- it'll sort itself out in the oven. In any case, it's going to be the bottom of the cake. Bake the cake in the middle of oven until it's top is dark golden brown and a wooden toothpick inserted in the center comes out clean, about 40 minutes. It's hard to overcook this cake because of all the fruit juice that will bubble up- it's really the golden color on top that will help you judge when it's ready. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Let the cake cool in the pan for a bit to reduce the chance of molten juice/sugar running down the pan when you flip it. Place a large plate if you have one (I use a cutting board) over the skillet, using oven mitts firmly pressed the plate and skillet together, and flip the cake onto plate. Lift the skillet off the cake (knocking on it with a wooden spoon helps to release it). If any fruit stuck to bottom of the skillet just scrape it off and place it back on the cake. Cool to warm or room temperature. It's good right away, but even better the next day.\u003c/p>\n\n",
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"excerpt": "Staff meals vary from china plates and wine glasses to communal sandwich bars: Megan Gordon chats with one baker, one jam maker and one very well-known Bay Area restaurant about how and why they take the time to plan for very specific staff meals. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/contigorestaurant.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/contigorestaurant.jpg\" alt=\"staff meals\" title=\"staff meals\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36281\">\u003c/a>\u003cbr>\nWhen the mission of a restaurant is to feed and nourish, starting with the staff just makes good sense. In \u003ca href=\"http://www.amazon.com/Family-Meal-Cooking-Ferran-Adria/dp/0714862533\">The Family Meal\u003c/a>, author and \u003ca href=\"http://www.elbulli.com/\">El Bulli\u003c/a> chef Ferran Adrià describes how they actually call their staff meal “family meal: “we believe that if we eat well, we cook well,” he said. And as simple as that may sound, it’s really at the heart of it all. \u003c/p>\n\u003cp>It could look something like this: proper wine glasses, real silverware and white napkins. But it could also look like sandwiches and skillet cake. Staff meals, a common ritual and routine at restaurants around the country, vary dramatically. Not all small businesses can afford to serve their staff the same food that diners eat that evening, and yet, they want to feed them well. In this time of giving, how do small food businesses create meaning in an affordable shared meal that’s often prepared in the midst of kitchen chaos? \u003c/p>\n\u003cp>On one end of the spectrum are staff meals at Alice Waters’s \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>. Things are different here. Holly Peterson, a café cook at the restaurant, says it didn’t take long for her to figure that out. She’s been at the restaurant for a little over two years, much of which was spent at the garde manger station where she planned, cooked, and enjoyed hundreds of staff meals. At 8 p.m., the cooks from the downstairs restaurant all sit down together and taste each other’s food with a glass of wine that compliments the meal.\u003c/p>\n\u003cp>Down the road a bit in West Berkeley sits Dafna Kory’s bustling \u003ca href=\"http://innajam.com/\">INNA Jam\u003c/a> kitchen. Like many small business owners in the beginning, Kory began working solo in the kitchen. There were busy days filled with long hours. But when she started hiring, Kory no longer felt right about subsiding solely on energy bars. “Having real meals didn’t start until I had real people working for me,” she said. “There’s a paradox that I don’t accept of being hungry and working in a kitchen. I wasn’t going to see that happen.” INNA Jam is different in that they make a condiment, so there isn’t extra produce or leftover meats, fish, or pasta in the walk-in. In this way, Kory has to actively plan for each meal. This planning has taken on many iterations in the last year, and it’s constantly evolving based on the seasons, the production schedule, and the extent to which she can find family and loved ones to contribute. \u003c/p>\n\u003cp>Across the bridge in San Francisco, Anna Derivi-Castellanos of \u003ca href=\"http://threebabesbakeshop.com/\">Three Babes Bakeshop\u003c/a> can relate to this kind of planning. They too are unique in that they’re producing a single product: pie. And they work long night shifts, so it’s important to have some savory options in the kitchen to keep everyone’s energy and blood sugar up. Derivi-Castellanos laments, “I wish that I had more time to plan our staff meal, but usually I try to keep it simple, and loop it in with part of our production. If we're making something that day that could be considered dinner, (a savory or pot pie, for example) then I'll make more of it.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But it doesn’t always work out seamlessly. Derivi-Castellanos will often find herself making a special trip to her local co-op to pick up ingredients for the nightly meal. She’ll often end up grabbing some pre-made salads and raw ingredients—making a concerted effort to keep the meal simple but interesting. And affordable. Most of all, “it's important to me to cater to who's on our staff that evening,\" she says.\u003c/p>\n\u003cp>The key is really to find “a balance between the time you have and the quality of food that’s important to you and the variation you’re going to need,\" Kory says. When boyfriend Jesse Clark—who often prepares the meals—needs to focus more on his work, a member of the INNA kitchen will step up to maintain the sandwich station they’ve been doing or chip in with other seasonal ideas. The ultimate goal: “standard home-cooked high quality square meals.” \u003c/p>\n\u003cp>“Staff meals have taught me how eating well during the work day really makes a huge difference -- for our energy, moral, and good mood all around. Also, feeding the staff is a chance for me to show my respect and appreciation for all their hard work and dedication,\" Kory says. So while Chez Panisse, Three Babes Bakeshop and INNA Jam all approach their meals differently, they’re all making a conscious important decision. They’re making a statement about the kind of business they want to run and the small things they can do throughout the day not just to feed their staff, but also to nourish. Gracefully. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Inna-Jam-Skillet-Cake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Inna-Jam-Skillet-Cake.jpg\" alt=\"Inna Jam Skillet Cake\" title=\"Inna Jam Skillet Cake\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36283\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Inna Jam Skillet Cake.\u003c/strong> Photo: Dafna Kory\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Jesse's INNA Jam Kitchen Skillet Cake\u003c/strong>\u003cbr>\n\u003cem>This skillet cake is made year-round in the INNA kitchen, rotating whatever fruit is in season at the time, from stone fruit to figs to plums to apples to berries. Buttermilk isn’t often on hand in the kitchen and yogurt works just as well—use whatever you have. The cake is simple to put together and showcases the best of the harvest. And, it’s nice to snack on throughout the day, too. Not just during staff meal. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Adapted from: \u003ca href=\"http://www.epicurious.com/recipes/food/views/Fresh-Apricot-Upside-Down-Cake-108370\">Epicurious.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 20 minutes\u003cbr>\n\u003cem>Cook Time:\u003c/em> 40 minutes\u003cbr>\n\u003cem>Total Time:\u003c/em> 1 hour\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Serves:\u003c/strong> 8\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Ingredients:\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>For topping\u003c/em>\u003cbr>\n1/2 stick butter\u003cbr>\n3/4 cup packed light brown sugar\u003cbr>\n1 pound or so of fresh, seasonal fruit- enough to cover the pan.\u003cbr>\n(Apricots, plums, figs are halved, apples are sliced, berries used whole)\u003cbr>\nRaw sliced almonds, optional\u003c/p>\n\u003cp>\u003cem>For cake\u003c/em>\u003cbr>\n1 3/4 cups all-purpose flour\u003cbr>\n1 1/2 teaspoons baking powder\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1 stick butter, softened\u003cbr>\n3/4 cup granulated sugar\u003cbr>\n1 1/2 teaspoons vanilla extract\u003cbr>\n2 large eggs\u003cbr>\n3/4 cup buttermilk or yogurt\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Directions:\u003c/strong>\u003c/em>\u003cbr>\n1. Preheat oven to 375°F. Arrange the racks so that one is in the middle of the oven (for the cake) and another rack is below it. On the lower rack place a baking sheet to catch any drips from the cake.\u003c/p>\n\u003cp>2. Melt the butter in 10-inch cast iron skillet over medium heat. Sprinkle brown sugar evenly over the butter, then turn off the heat (you don't want all your sugar to be melted). Arrange as much fruit as you can fit, cut sides down, close together on top of the brown sugar. Sprinkle sliced almonds, if using.\u003c/p>\n\u003cp>3. Mix flour, baking powder, baking soda, and salt in a small bowl (if you're a sifter, you can sift this. Using a fork works just fine).\u003c/p>\n\u003cp>4. Beat together the butter, sugar, and vanilla in a large bowl with an electric mixer at medium speed until pale and fluffy, 2-3 minutes. Beat in the eggs until mixture is creamy and doubled in volume, 2-3 more minutes. Reduce speed to low and add the flour mixture in 3 batches alternately with the yogurt, beginning and ending with flour mixture, and beat just until combined.\u003c/p>\n\u003cp>5. Pour the batter over the fruit and spread as evenly as you can. It might not look perfectly distributed right away, but don't worry -- it'll sort itself out in the oven. In any case, it's going to be the bottom of the cake. Bake the cake in the middle of oven until it's top is dark golden brown and a wooden toothpick inserted in the center comes out clean, about 40 minutes. It's hard to overcook this cake because of all the fruit juice that will bubble up- it's really the golden color on top that will help you judge when it's ready. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Let the cake cool in the pan for a bit to reduce the chance of molten juice/sugar running down the pan when you flip it. Place a large plate if you have one (I use a cutting board) over the skillet, using oven mitts firmly pressed the plate and skillet together, and flip the cake onto plate. Lift the skillet off the cake (knocking on it with a wooden spoon helps to release it). If any fruit stuck to bottom of the skillet just scrape it off and place it back on the cake. Cool to warm or room temperature. It's good right away, but even better the next day.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Cafe Community Grows In Oakland: Arbor Cafe Is Open For Business",
"title": "A Cafe Community Grows In Oakland: Arbor Cafe Is Open For Business",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0481-e1323741704184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0481-e1323741704184.jpg\" alt=\"arbor cafe sign\" title=\"arbor cafe sign\" width=\"410\" height=\"550\" class=\"alignnone size-full wp-image-36398\">\u003c/a>\u003c/p>\n\u003cp>Temescal's Telegraph Avenue in Oakland is becoming quite the coffee-lovers' hot spot. There's a \u003ca href=\"http://maps.google.com/maps/place?q=coffee&cid=3341371208741564872\">Peet's Coffee\u003c/a>, \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>, \u003ca href=\"https://www.facebook.com/goodbellies\">Good Bellies\u003c/a>, \u003ca href=\"http://www.auntmaryscafe.com/\">Aunt Mary's Cafe\u003c/a> and \u003ca href=\"http://mixingbowloakland.com/\">The Mixing Bowl\u003c/a>. And now there's a new cafe on the block, \u003ca href=\"http://www.yelp.com/biz/arbor-cafe-oakland\">Arbor\u003c/a>, which has taken over the former kid-friendly spot \u003ca href=\"http://sadiedeyscafe.com/\">SadieDey\u003c/a>'s as of October. \u003c/p>\n\u003cp>Arbor is owned by \u003ca href=\"http://www.dnalounge.com/\">DNA Lounge\u003c/a> manager \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2011/08/24/opening-soon-in-temescal-arbor-a-bicycle-cafe\">Christopher Marquez\u003c/a>. When my husband and I stopped in for brunch on a chilly Sunday morning, we were looking forward to a good hot cup of coffee and a warm breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0474-e1323742405620.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0474-e1323742405620.jpg\" alt=\"arbor cafe interior\" title=\"arbor cafe interior\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36407\">\u003c/a>\u003c/p>\n\u003cp>The decor reflects the retro-vintage chic that's all the rage right now, with wood floors and mismatched tables and chairs filling up the space. But there's very little artwork up on the walls, so the space doesn't quite have the same warm, lived-in look as its furniture. It would be a great venue for a rotating gallery featuring local artists, so hopefully they'll utilize Arbor's spacious room for small art openings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0471-e1323741731310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0471-e1323741731310.jpg\" alt=\"bike rack\" title=\"bike rack\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36396\">\u003c/a>\u003c/p>\n\u003cp>The indoor bicycle rack was filled to capacity -- a nice touch to help attract cycling-friendly clientele -- and Arbor brews java from the local Bay Area company \u003ca href=\"http://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a> as well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0479-e1323741676400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0479-e1323741676400.jpg\" alt=\"bicycle coffee bags\" title=\"bicycle coffee bags\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36399\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0478-e1323741656277.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0478-e1323741656277.jpg\" alt=\"bicycle coffee\" title=\"bicycle coffee\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36400\">\u003c/a>\u003c/p>\n\u003cp>Their daily menu is written up on a chalkboard perched on an easel: granola with yogurt and fruit ($5); egg and cheddar sandwich with salad ($6); poached eggs with toast and salad ($7); prosciutto, poached eggs and toast ($7) and strawberry and Nutella (we're presuming on toast) ($6). There were also an assortment of pastries for sale. They were out of the egg and cheddar sandwich when we arrived just before noon, so my husband ordered coffee while I decided to try their prosciutto special. There were only two friendly staffers behind the counter, so service was a little slow as they prepared the drip coffee and meal. But they were cheerful and attentive, and we didn't mind the wait as they apologized for the fact they're still smoothing out the kinks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0487-e1323741625505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0487-e1323741625505.jpg\" alt=\"poached eggs\" title=\"poached eggs\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36403\">\u003c/a>\u003c/p>\n\u003cp>The prosciutto plate was rather plain; two slim slices of buttered baguette were topped with poached eggs and meat, and the accompanying mixed green salad was simply dressed. While the breakfast was a bit on the underwhelming side, I'm hoping Arbor will continue to evolve and expand their offerings. Judging from the number of tables occupied that morning, it's building a loyal community following and is another welcome addition to the neighborhood. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Arbor Cafe\u003c/strong>\u003cbr>\nYelp: \u003ca href=\"http://www.yelp.com/biz/arbor-cafe-oakland\">Arbor Cafe\u003c/a>\u003cbr>\n4210 Telegraph Ave\u003cbr>\n(between 42nd St & 43rd St)\u003cbr>\nHours:\u003cbr>\nTue-Fri 9-5PM\u003cbr>\nSat-Sun 10-7PM\u003c/p>\n\n",
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"excerpt": "Temescal's Telegraph Avenue in Oakland is becoming quite the coffee-lovers' hot spot. There's a new cafe on the block, Arbor, which has been open since October. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0481-e1323741704184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0481-e1323741704184.jpg\" alt=\"arbor cafe sign\" title=\"arbor cafe sign\" width=\"410\" height=\"550\" class=\"alignnone size-full wp-image-36398\">\u003c/a>\u003c/p>\n\u003cp>Temescal's Telegraph Avenue in Oakland is becoming quite the coffee-lovers' hot spot. There's a \u003ca href=\"http://maps.google.com/maps/place?q=coffee&cid=3341371208741564872\">Peet's Coffee\u003c/a>, \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>, \u003ca href=\"https://www.facebook.com/goodbellies\">Good Bellies\u003c/a>, \u003ca href=\"http://www.auntmaryscafe.com/\">Aunt Mary's Cafe\u003c/a> and \u003ca href=\"http://mixingbowloakland.com/\">The Mixing Bowl\u003c/a>. And now there's a new cafe on the block, \u003ca href=\"http://www.yelp.com/biz/arbor-cafe-oakland\">Arbor\u003c/a>, which has taken over the former kid-friendly spot \u003ca href=\"http://sadiedeyscafe.com/\">SadieDey\u003c/a>'s as of October. \u003c/p>\n\u003cp>Arbor is owned by \u003ca href=\"http://www.dnalounge.com/\">DNA Lounge\u003c/a> manager \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2011/08/24/opening-soon-in-temescal-arbor-a-bicycle-cafe\">Christopher Marquez\u003c/a>. When my husband and I stopped in for brunch on a chilly Sunday morning, we were looking forward to a good hot cup of coffee and a warm breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0474-e1323742405620.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0474-e1323742405620.jpg\" alt=\"arbor cafe interior\" title=\"arbor cafe interior\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36407\">\u003c/a>\u003c/p>\n\u003cp>The decor reflects the retro-vintage chic that's all the rage right now, with wood floors and mismatched tables and chairs filling up the space. But there's very little artwork up on the walls, so the space doesn't quite have the same warm, lived-in look as its furniture. It would be a great venue for a rotating gallery featuring local artists, so hopefully they'll utilize Arbor's spacious room for small art openings. \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/24/2011/12/IMG_0471-e1323741731310.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0471-e1323741731310.jpg\" alt=\"bike rack\" title=\"bike rack\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36396\">\u003c/a>\u003c/p>\n\u003cp>The indoor bicycle rack was filled to capacity -- a nice touch to help attract cycling-friendly clientele -- and Arbor brews java from the local Bay Area company \u003ca href=\"http://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a> as well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0479-e1323741676400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0479-e1323741676400.jpg\" alt=\"bicycle coffee bags\" title=\"bicycle coffee bags\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36399\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0478-e1323741656277.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0478-e1323741656277.jpg\" alt=\"bicycle coffee\" title=\"bicycle coffee\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36400\">\u003c/a>\u003c/p>\n\u003cp>Their daily menu is written up on a chalkboard perched on an easel: granola with yogurt and fruit ($5); egg and cheddar sandwich with salad ($6); poached eggs with toast and salad ($7); prosciutto, poached eggs and toast ($7) and strawberry and Nutella (we're presuming on toast) ($6). There were also an assortment of pastries for sale. They were out of the egg and cheddar sandwich when we arrived just before noon, so my husband ordered coffee while I decided to try their prosciutto special. There were only two friendly staffers behind the counter, so service was a little slow as they prepared the drip coffee and meal. But they were cheerful and attentive, and we didn't mind the wait as they apologized for the fact they're still smoothing out the kinks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0487-e1323741625505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/IMG_0487-e1323741625505.jpg\" alt=\"poached eggs\" title=\"poached eggs\" width=\"550\" height=\"410\" class=\"alignnone size-full wp-image-36403\">\u003c/a>\u003c/p>\n\u003cp>The prosciutto plate was rather plain; two slim slices of buttered baguette were topped with poached eggs and meat, and the accompanying mixed green salad was simply dressed. While the breakfast was a bit on the underwhelming side, I'm hoping Arbor will continue to evolve and expand their offerings. Judging from the number of tables occupied that morning, it's building a loyal community following and is another welcome addition to the neighborhood. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Arbor Cafe\u003c/strong>\u003cbr>\nYelp: \u003ca href=\"http://www.yelp.com/biz/arbor-cafe-oakland\">Arbor Cafe\u003c/a>\u003cbr>\n4210 Telegraph Ave\u003cbr>\n(between 42nd St & 43rd St)\u003cbr>\nHours:\u003cbr>\nTue-Fri 9-5PM\u003cbr>\nSat-Sun 10-7PM\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dinner and Q & A with Chef Stephanie Izard",
"title": "Dinner and Q & A with Chef Stephanie Izard",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"Stephanie Izard\" title=\"Stephanie Izard\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36419\">\u003c/a>\u003cbr>\n\u003cem>Stephanie Izard\u003c/em>\u003c/p>\n\u003cp>Chef \u003cstrong>Stephanie Izard\u003c/strong>, of Chicago's \u003ca href=\"http://www.girlandthegoat.com/\">Girl & the Goat\u003c/a> made San Francisco the 13th stop on her \u003ca href=\"http://goat-tour.com/\">Goat Tour\u003c/a>. Her debut cookbook, \u003cem>Girl in the Kitchen - How a Top Chef Cooks, Thinks, Shops, Eats & Drinks\u003c/em>, co-authored with friend and food writer \u003cstrong>Heather Shouse\u003c/strong>, was released by Chronicle Books in October. Rather than a typical book tour though (what would be the fun in that?), Izard decided to travel the country, teaming up to cook with chef friends along the way. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-9.jpg\" alt=\"Chefs Stephanie Izard and Jennifer Biesty\" title=\"Chefs Stephanie Izard and Jennifer Biesty\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-36420\">\u003c/a>\u003cbr>\n\u003cem>Chefs Stephanie Izard and Jennifer Biesty\u003c/em>\u003c/p>\n\u003cp>Stephanie joined fellow \u003cem>Top Chef\u003c/em> alum Chef \u003cstrong>Jennifer Biesty\u003c/strong> last Friday at \u003ca href=\"http://www.scalasbistro.com/\">Scala's Bistro\u003c/a> to cook up a special dinner benefiting \u003ca href=\"http://www.strength.org/\">Share our Strength\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"Cauliflower Panna Cotta, Beet Caviar, Crostini\" title=\"Cauliflower Panna Cotta, Beet Caviar, Crostini\" width=\"500\" height=\"301\" class=\"alignnone size-full wp-image-36412\">\u003c/a>\u003cbr>\n\u003cem>Cauliflower Panna Cotta, Beet Caviar, Crostini\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To start, we had an amuse bouche of creamy \u003cstrong>Cauliflower Panna Cotta\u003c/strong> topped with roasted beet caviar and crostini, and a glass of bubbly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Seared Scallop, Goat Sausage, Goat XO\" title=\"Seared Scallop, Goat Sausage, Goat XO\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36413\">\u003c/a>\u003cbr>\n\u003cem>Seared Scallop, Goat Sausage, Goat XO\u003c/em>\u003c/p>\n\u003cp>Next up, Stephanie prepared a \u003cstrong>Seared Scallop with Goat Sausage\u003c/strong>, topped with goat liver aioli and served with maitake mushrooms and winter squash in a smoky goat XO sauce. Airy, crispy pillows of cracker-like \"pizza puffs\" were scattered in the mix and added some unexpected crunch. I remembered this dish from a lunch Stephanie did with Chef Shawn McClain at \u003ca href=\"http://www.arialasvegas.com/dining/sage.aspx\">Sage\u003c/a> in \u003ca href=\"http://lickmyspoon.com/travel/food-wine-all-star-weekend-las-vegas-giveaway/\">Las Vegas\u003c/a> a few months ago. I was happy to have an encore of it. Wine pairing: \u003ca href=\"http://pushbackwinery.com/\">Pushback Sauvignon Blanc\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-4.jpg\" alt=\"Fregula, Cherry Stone Clams, Calamari\" title=\"Fregula, Cherry Stone Clams, Calamari\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36415\">\u003c/a>\u003cbr>\n\u003cem>Fregula, Cherry Stone Clams, Calamari\u003c/em> \u003c/p>\n\u003cp>Second course was a modern paella of sorts if you will, from Jen. A super sweet Cherry Stone Clam stuffed with calamari and a thin slice of Spanish chorizo over fregula studded with plump buttery Castelvetrano olives, almonds, and a shower of saffron threads. Wine pairing: \u003ca href=\"http://www.dumol.com/\">DuMOL Chardonnay\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-5.jpg\" alt=\"Goat Belly, Fennel Puree, Bourbon Buttered Crab\" title=\"Goat Belly, Fennel Puree, Bourbon Buttered Crab\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-36416\">\u003c/a>\u003cbr>\n\u003cem>Goat Belly, Fennel Puree, Bourbon Buttered Crab\u003c/em>\u003c/p>\n\u003cp>My favorite dish of the evening was Stephanie's \u003cstrong>Crisp Confit Goat Belly\u003c/strong> over a sweet fennel puree, topped with ribbons of shaved fennel, fine strands of lemon zest, and Bourbon Buttered Crab. The goat belly was crispy, fatty, and tender, and the bourbon buttered crab – seriously? To die for. The richness of this glorious fat-on-fat action was offset nicely by the fresh crunch of the fennel and a hit of acid from some lemon juice. Wine pairing: \u003ca href=\"http://www.fortrossvineyard.com/\">Fort Ross Vineyard Pinot Noir\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"Chili and Chocolate Braised Wagyu Short Ribs, Parsnip Puree\" title=\"Chili and Chocolate Braised Wagyu Short Ribs, Parsnip Puree\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36417\">\u003c/a>\u003cbr>\n\u003cem>Chili and Chocolate Braised Wagyu Short Ribs, Parsnip Puree\u003c/em>\u003c/p>\n\u003cp>Jen finished out the savory courses with a hulking \u003cstrong>Chili and Chocolate Braised Wagyu Short Rib\u003c/strong> garnished with pickled pear gremolata and candied fresno chilies over creamy parsnip puree. The chili-chocolate braise imparted a wonderful depth of flavor to the meat, but the unexpected delight were the creative garnishes. The pickled pear gremolata was full of sweet, crunchy, lemony herbaceousness and the brittle candied chilies had snap and heat to them. The parsnip puree was a welcome change to the typical mashed potato. I loved the sweet root veggie flavor and velvety starchiness of it. Definitely something I'll be trying at home this winter.\u003cbr>\nWine pairing: \u003ca href=\"http://www.pahlmeyer.com/\">Jason Pahlmeyer Red Blend\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Pear, Huckleberry Crepes, Mascarpone\" title=\"Pear, Huckleberry Crepes, Mascarpone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36418\">\u003c/a>\u003c/p>\n\u003cp>Scala's pastry chef \u003cstrong>Tim Nugent\u003c/strong>, a \u003cem>Top Chef Just Desserts\u003c/em> alum, prepared our dessert for the evening, a roasted \u003cstrong>Pear with Huckleberry Crepes\u003c/strong> served over a spoonful of mascarpone cheese. Wine pairing: \u003ca href=\"http://www.beringer.com/\">Beringer \"Nightengale\" Botrytised Semillon\u003c/a>. \u003c/p>\n\u003cp>After our meal I had a chance to sit down with Stephanie for a bit and chat. Here's what she had to say about her new book, goats, second restaurant, guilty pleasures, and sriracha.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"Chef Stephanie Izard\" title=\"Chef Stephanie Izard\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-36414\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Tell us about your new cookbook \u003cem>Girl in the Kitchen\u003c/em>.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Girl in the Kitchen\u003c/em> just came out in October. I wanted it to be very much for the home cook. We're already working on a Girl & the Goat cookbook, which will still be things you can recreate at home, but maybe a little more challenging (because goats are hard to find). But for this one, I got all the ingredients at Whole Foods or my local market, tested all the ingredients in my home kitchen in Chicago, which is like four square feet, and I had to do all the dishes myself, so I kept everything really simple. And I had friends come over and watch me cook so they could ask questions like, \"What is bearding mussels?\" or \"What do you mean you're sweating the vegetables?\" Things that I take for granted or are just second nature, but that maybe home cooks don't know the answer to. So we put little tips and tricks inside the book. And then there are just funny stories. I think it's a fun book and I have a lot of chef friends that obviously aren't going to cook the recipes because they're chefs, but they've sat down on the couch and read the little stories. I think there's a little bit of something for everyone.\u003c/p>\n\u003cp>\u003cstrong>Do you have a favorite recipe in there?\u003c/strong>\u003c/p>\n\u003cp>There are a few recipes that people ask for from Girl & the Goat, like our green bean recipe. People love our green beans. There's a halibut dish with a pork ragu – that's if you wanted to take a little more time to make a few steps. Also, the apple and pork and bacon ragu – so simple, it takes hardly any time to make, but adding the apple into the bacon and pork just makes it tasty.\u003c/p>\n\u003cp>\u003cstrong>The name of your restaurant comes from your last name, Izard, which is a type of mountain goat that lives in the Pyranees Mountains. Both of your dishes tonight featured some delicious goat. Can you talk a bit about cooking with goat – something not many people are familiar with?\u003c/strong> \u003c/p>\n\u003cp>We get 8-10 whole goats a week from \u003ca href=\"http://www.kilgusfarmstead.com/\">Kilgus Farms\u003c/a>, its about 1 1/2 - 2 hours south of the restaurant in Illinois and we actually get our dairy from Justin Kilgus's dad, who owns a dairy farm. It's just amazing goat. We taste-tested goats around Illinois before we picked that one. I had never cooked goat until we were getting ready to open, and I figured I should probably figure out how to cook it. I remember the first event, we got a couple legs and we braised them in cherries and beer and smoked it, and it came out great, and we were like, \"Oh, goat is good!\" and so we've just been playing around with all sorts of stuff. We have ten or so different dishes that we rotate on the menu. You can do everything with goat that you can do with pig, it just takes a little bit more thought because goats aren't blessed with as much fat as pigs.\u003c/p>\n\u003cp>\u003cstrong>You're working on opening a second restaurant, right?\u003c/strong>\u003c/p>\n\u003cp>We're opening a diner. It's going to be, well hopefully better than Rutti Tutti Fresh and Fruity breakfast, but it'll be diner. A lot of people say \"diner,\" and then they're like, \"Oh, look at my foie gras burger,\" and well, that's not gonna be at a diner…We bake all our breads in house, we're moving that across the street, so I'll have a bakeshop and then a cookie classroom upstairs, and private dining so people can rent it out for private events. \u003c/p>\n\u003cp>\u003cstrong>What's your guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>I just like ranch dressing a lot. We made ranch dressing the other day for this dish we're doing, but I didn't even call it ranch. I just called it buttermilk dressing, because it's delicious, but nothing like Hidden Valley Ranch.\u003c/p>\n\u003cp>\u003cstrong>Sriracha -- trend or staple?\u003c/strong>\u003c/p>\n\u003cp>I love sriracha. We have it in our kitchen all the time. Sriracha and sambal. All the time. I would say every dish at The Goat has one or the other, at least a little bit, in it. But I'm a spice wuss, so I can only have a little bit.\u003c/p>\n\u003cp>\u003cstrong>ADDRESSES\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.girlandthegoat.com/\">Girl & the Goat\u003c/a>\u003cbr>\n809 W Randolph St\u003cbr>\n(between Halsted St & Green St)\u003cbr>\nChicago, IL 60607\u003cbr>\n(312) 492-6262\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.scalasbistro.com/\">Scala's Bistro\u003c/a>\u003cbr>\n432 Powell St\u003cbr>\n(between Post St & Sutter St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 395-8555\u003c/p>\n\n",
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"excerpt": "Chef Stephanie Izard cooks up a special dinner with fellow Top Chef alum Chef Jennifer Biesty to promote her new cookbook and raise some money for Share our Strength. ",
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"description": "Chef Stephanie Izard cooks up a special dinner with fellow Top Chef alum Chef Jennifer Biesty to promote her new cookbook and raise some money for Share our Strength. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"Stephanie Izard\" title=\"Stephanie Izard\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36419\">\u003c/a>\u003cbr>\n\u003cem>Stephanie Izard\u003c/em>\u003c/p>\n\u003cp>Chef \u003cstrong>Stephanie Izard\u003c/strong>, of Chicago's \u003ca href=\"http://www.girlandthegoat.com/\">Girl & the Goat\u003c/a> made San Francisco the 13th stop on her \u003ca href=\"http://goat-tour.com/\">Goat Tour\u003c/a>. Her debut cookbook, \u003cem>Girl in the Kitchen - How a Top Chef Cooks, Thinks, Shops, Eats & Drinks\u003c/em>, co-authored with friend and food writer \u003cstrong>Heather Shouse\u003c/strong>, was released by Chronicle Books in October. Rather than a typical book tour though (what would be the fun in that?), Izard decided to travel the country, teaming up to cook with chef friends along the way. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-9.jpg\" alt=\"Chefs Stephanie Izard and Jennifer Biesty\" title=\"Chefs Stephanie Izard and Jennifer Biesty\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-36420\">\u003c/a>\u003cbr>\n\u003cem>Chefs Stephanie Izard and Jennifer Biesty\u003c/em>\u003c/p>\n\u003cp>Stephanie joined fellow \u003cem>Top Chef\u003c/em> alum Chef \u003cstrong>Jennifer Biesty\u003c/strong> last Friday at \u003ca href=\"http://www.scalasbistro.com/\">Scala's Bistro\u003c/a> to cook up a special dinner benefiting \u003ca href=\"http://www.strength.org/\">Share our Strength\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"Cauliflower Panna Cotta, Beet Caviar, Crostini\" title=\"Cauliflower Panna Cotta, Beet Caviar, Crostini\" width=\"500\" height=\"301\" class=\"alignnone size-full wp-image-36412\">\u003c/a>\u003cbr>\n\u003cem>Cauliflower Panna Cotta, Beet Caviar, Crostini\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To start, we had an amuse bouche of creamy \u003cstrong>Cauliflower Panna Cotta\u003c/strong> topped with roasted beet caviar and crostini, and a glass of bubbly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Seared Scallop, Goat Sausage, Goat XO\" title=\"Seared Scallop, Goat Sausage, Goat XO\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36413\">\u003c/a>\u003cbr>\n\u003cem>Seared Scallop, Goat Sausage, Goat XO\u003c/em>\u003c/p>\n\u003cp>Next up, Stephanie prepared a \u003cstrong>Seared Scallop with Goat Sausage\u003c/strong>, topped with goat liver aioli and served with maitake mushrooms and winter squash in a smoky goat XO sauce. Airy, crispy pillows of cracker-like \"pizza puffs\" were scattered in the mix and added some unexpected crunch. I remembered this dish from a lunch Stephanie did with Chef Shawn McClain at \u003ca href=\"http://www.arialasvegas.com/dining/sage.aspx\">Sage\u003c/a> in \u003ca href=\"http://lickmyspoon.com/travel/food-wine-all-star-weekend-las-vegas-giveaway/\">Las Vegas\u003c/a> a few months ago. I was happy to have an encore of it. Wine pairing: \u003ca href=\"http://pushbackwinery.com/\">Pushback Sauvignon Blanc\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-4.jpg\" alt=\"Fregula, Cherry Stone Clams, Calamari\" title=\"Fregula, Cherry Stone Clams, Calamari\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36415\">\u003c/a>\u003cbr>\n\u003cem>Fregula, Cherry Stone Clams, Calamari\u003c/em> \u003c/p>\n\u003cp>Second course was a modern paella of sorts if you will, from Jen. A super sweet Cherry Stone Clam stuffed with calamari and a thin slice of Spanish chorizo over fregula studded with plump buttery Castelvetrano olives, almonds, and a shower of saffron threads. Wine pairing: \u003ca href=\"http://www.dumol.com/\">DuMOL Chardonnay\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-5.jpg\" alt=\"Goat Belly, Fennel Puree, Bourbon Buttered Crab\" title=\"Goat Belly, Fennel Puree, Bourbon Buttered Crab\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-36416\">\u003c/a>\u003cbr>\n\u003cem>Goat Belly, Fennel Puree, Bourbon Buttered Crab\u003c/em>\u003c/p>\n\u003cp>My favorite dish of the evening was Stephanie's \u003cstrong>Crisp Confit Goat Belly\u003c/strong> over a sweet fennel puree, topped with ribbons of shaved fennel, fine strands of lemon zest, and Bourbon Buttered Crab. The goat belly was crispy, fatty, and tender, and the bourbon buttered crab – seriously? To die for. The richness of this glorious fat-on-fat action was offset nicely by the fresh crunch of the fennel and a hit of acid from some lemon juice. Wine pairing: \u003ca href=\"http://www.fortrossvineyard.com/\">Fort Ross Vineyard Pinot Noir\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"Chili and Chocolate Braised Wagyu Short Ribs, Parsnip Puree\" title=\"Chili and Chocolate Braised Wagyu Short Ribs, Parsnip Puree\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36417\">\u003c/a>\u003cbr>\n\u003cem>Chili and Chocolate Braised Wagyu Short Ribs, Parsnip Puree\u003c/em>\u003c/p>\n\u003cp>Jen finished out the savory courses with a hulking \u003cstrong>Chili and Chocolate Braised Wagyu Short Rib\u003c/strong> garnished with pickled pear gremolata and candied fresno chilies over creamy parsnip puree. The chili-chocolate braise imparted a wonderful depth of flavor to the meat, but the unexpected delight were the creative garnishes. The pickled pear gremolata was full of sweet, crunchy, lemony herbaceousness and the brittle candied chilies had snap and heat to them. The parsnip puree was a welcome change to the typical mashed potato. I loved the sweet root veggie flavor and velvety starchiness of it. Definitely something I'll be trying at home this winter.\u003cbr>\nWine pairing: \u003ca href=\"http://www.pahlmeyer.com/\">Jason Pahlmeyer Red Blend\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Pear, Huckleberry Crepes, Mascarpone\" title=\"Pear, Huckleberry Crepes, Mascarpone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36418\">\u003c/a>\u003c/p>\n\u003cp>Scala's pastry chef \u003cstrong>Tim Nugent\u003c/strong>, a \u003cem>Top Chef Just Desserts\u003c/em> alum, prepared our dessert for the evening, a roasted \u003cstrong>Pear with Huckleberry Crepes\u003c/strong> served over a spoonful of mascarpone cheese. Wine pairing: \u003ca href=\"http://www.beringer.com/\">Beringer \"Nightengale\" Botrytised Semillon\u003c/a>. \u003c/p>\n\u003cp>After our meal I had a chance to sit down with Stephanie for a bit and chat. Here's what she had to say about her new book, goats, second restaurant, guilty pleasures, and sriracha.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/stephanie-izard-girl-in-the-kitchen-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"Chef Stephanie Izard\" title=\"Chef Stephanie Izard\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-36414\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Tell us about your new cookbook \u003cem>Girl in the Kitchen\u003c/em>.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Girl in the Kitchen\u003c/em> just came out in October. I wanted it to be very much for the home cook. We're already working on a Girl & the Goat cookbook, which will still be things you can recreate at home, but maybe a little more challenging (because goats are hard to find). But for this one, I got all the ingredients at Whole Foods or my local market, tested all the ingredients in my home kitchen in Chicago, which is like four square feet, and I had to do all the dishes myself, so I kept everything really simple. And I had friends come over and watch me cook so they could ask questions like, \"What is bearding mussels?\" or \"What do you mean you're sweating the vegetables?\" Things that I take for granted or are just second nature, but that maybe home cooks don't know the answer to. So we put little tips and tricks inside the book. And then there are just funny stories. I think it's a fun book and I have a lot of chef friends that obviously aren't going to cook the recipes because they're chefs, but they've sat down on the couch and read the little stories. I think there's a little bit of something for everyone.\u003c/p>\n\u003cp>\u003cstrong>Do you have a favorite recipe in there?\u003c/strong>\u003c/p>\n\u003cp>There are a few recipes that people ask for from Girl & the Goat, like our green bean recipe. People love our green beans. There's a halibut dish with a pork ragu – that's if you wanted to take a little more time to make a few steps. Also, the apple and pork and bacon ragu – so simple, it takes hardly any time to make, but adding the apple into the bacon and pork just makes it tasty.\u003c/p>\n\u003cp>\u003cstrong>The name of your restaurant comes from your last name, Izard, which is a type of mountain goat that lives in the Pyranees Mountains. Both of your dishes tonight featured some delicious goat. Can you talk a bit about cooking with goat – something not many people are familiar with?\u003c/strong> \u003c/p>\n\u003cp>We get 8-10 whole goats a week from \u003ca href=\"http://www.kilgusfarmstead.com/\">Kilgus Farms\u003c/a>, its about 1 1/2 - 2 hours south of the restaurant in Illinois and we actually get our dairy from Justin Kilgus's dad, who owns a dairy farm. It's just amazing goat. We taste-tested goats around Illinois before we picked that one. I had never cooked goat until we were getting ready to open, and I figured I should probably figure out how to cook it. I remember the first event, we got a couple legs and we braised them in cherries and beer and smoked it, and it came out great, and we were like, \"Oh, goat is good!\" and so we've just been playing around with all sorts of stuff. We have ten or so different dishes that we rotate on the menu. You can do everything with goat that you can do with pig, it just takes a little bit more thought because goats aren't blessed with as much fat as pigs.\u003c/p>\n\u003cp>\u003cstrong>You're working on opening a second restaurant, right?\u003c/strong>\u003c/p>\n\u003cp>We're opening a diner. It's going to be, well hopefully better than Rutti Tutti Fresh and Fruity breakfast, but it'll be diner. A lot of people say \"diner,\" and then they're like, \"Oh, look at my foie gras burger,\" and well, that's not gonna be at a diner…We bake all our breads in house, we're moving that across the street, so I'll have a bakeshop and then a cookie classroom upstairs, and private dining so people can rent it out for private events. \u003c/p>\n\u003cp>\u003cstrong>What's your guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>I just like ranch dressing a lot. We made ranch dressing the other day for this dish we're doing, but I didn't even call it ranch. I just called it buttermilk dressing, because it's delicious, but nothing like Hidden Valley Ranch.\u003c/p>\n\u003cp>\u003cstrong>Sriracha -- trend or staple?\u003c/strong>\u003c/p>\n\u003cp>I love sriracha. We have it in our kitchen all the time. Sriracha and sambal. All the time. I would say every dish at The Goat has one or the other, at least a little bit, in it. But I'm a spice wuss, so I can only have a little bit.\u003c/p>\n\u003cp>\u003cstrong>ADDRESSES\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.girlandthegoat.com/\">Girl & the Goat\u003c/a>\u003cbr>\n809 W Randolph St\u003cbr>\n(between Halsted St & Green St)\u003cbr>\nChicago, IL 60607\u003cbr>\n(312) 492-6262\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.scalasbistro.com/\">Scala's Bistro\u003c/a>\u003cbr>\n432 Powell St\u003cbr>\n(between Post St & Sutter St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 395-8555\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pumpkin Toffee Whoop(s)ie Pies",
"title": "Pumpkin Toffee Whoop(s)ie Pies",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36124\">\u003c/a>\u003cbr>\n\u003cem>Whoopie!\u003c/em>\u003c/p>\n\u003cp>I have a confession to make. These were really supposed to be amazing chewy pumpkin toffee cookies. Apparently \u003cstrong>chewy\u003c/strong> and \u003cstrong>pumpkin cookies\u003c/strong> are notorious nemeses. Had I consulted the internet before attempting such a perilous undertaking I could have saved myself much heartache, wasted butter, and trays of puffy pumpkin \"cookies\" taunting me with their flagrant cakiness. \u003c/p>\n\u003cp>I felt like a failure. A fraud. What happened? Why did my cookies turn into cakes? It's all the pumpkin's fault. I learned that the high moisture content of pumpkin puree was the cause of my demise. There are two purported solutions: simmer the puree until the moisture is cooked out, or use pumpkin butter instead of puree. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"pumpkin puree\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-2\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36121\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Puree, I shake my fist at you\u003c/em>\u003c/p>\n\u003cp>Well, what's done is done. I'll tackle chewy pumpkin cookies when my ego has had time to heal. In the meantime, what to do with these blasted cookie-cakes? Truth be told, while they made god-awful cookies in terms of texture, the flavor was what I was looking for -- full of \u003cstrong>pumpkin spice\u003c/strong> warmth and tasty \u003cstrong>toffee bits\u003c/strong>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"toffee bits\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-3\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36122\">\u003c/a>\u003cbr>\n\u003cem>Toffee, we're still friends\u003c/em>\u003c/p>\n\u003cp>Come to think of it, these cookie fails were quite successful muffin tops. And that's when it hit me. \u003cstrong>Whoopie pies\u003c/strong>! (Or shall I say \u003cem>whoopsie\u003c/em> pies.) My first grade art teacher always said, \"Make a mistake work for you,\" so this one goes out to you, Miss Morrow. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-5.jpg\" alt=\"Pumpkin Cream Cheese Frosting\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-5\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36123\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Cream Cheese Frosting\u003c/em>\u003c/p>\n\u003cp>I whipped up some \u003cstrong>Pumpkin Cream Cheese Frosting\u003c/strong> (which \u003cem>rocked\u003c/em> if I do say so myself), and sandwiched a generous dollop between two of my pumpkin cookie-cakes. A finishing touch of some toffee bits along the edges and I had myself something to whoop about. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Pumpkin Toffee Whoop(s)ie Pies\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-7\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36125\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Whoop(s)ie Pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Toffee Whoopie Pies\u003c/strong>\u003cbr>\nA pumpkin cookie whoopsie turns into a whoopie with some quick thinking and a dose of Pumpkin Cream Cheese Frosting (which, I am now convinced, can cure all baking woes). \u003c/p>\n\u003cp>Prep Time: 1 hour 20 minutes\u003cbr>\nCook Time: 12 minutes\u003cbr>\nTotal Time: 1 hour 32 minutes\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 8 whoopie pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup (2 sticks) butter, softened to room temperature\u003cbr>\n1 cup dark brown sugar\u003cbr>\n1/2 cup (4 ounces) pumpkin puree\u003cbr>\n2 teaspoons vanilla\u003cbr>\n2 eggs, at room temperature\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1/4 cup cornstarch\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/4 teaspoon nutmeg\u003cbr>\n1/8 teaspoon allspice\u003cbr>\n8 ounces toffee bits\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Sift together the flour, cornstarch, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.\u003c/p>\n\u003cp>Cream together the sugar and butter until fluffy. Add the eggs one at a time, and mix to combine. Add pumpkin and vanilla, and mix together until smooth. (If it your mixture starts to look a bit curdled, it is likely because your eggs or butter were too cold, or because the eggs were added too quickly, causing the fat and water particles in the mixture to separate. If this happens, don't worry. Just continue with adding the dry ingredients…it should all smooth out.) \u003c/p>\n\u003cp>Add the dry ingredients to the wet mixture in thirds, mixing together until everything is incorporated.\u003c/p>\n\u003cp>Stir in the toffee bits, reserving 1/2 cup for garnishing. Cover the bowl of dough in plastic wrap and refrigerate for an hour. \u003c/p>\n\u003cp>Make the Pumpkin Cream Cheese Frosting and stick it in the fridge to chill too.\u003c/p>\n\u003cp>Preheat the oven to 350º. Scoop the dough out using a trigger ice cream or cookie scoop and place on a parchment paper-lined baking sheet. The cookie-cakes will spread, so keep it to 6 per baking sheet. \u003c/p>\n\u003cp>Bake for about 10-12 minutes or until the edges are brown and the center puffs up. Transfer to cooking rack immediately or else the toffee bits tend to stick. Let cool completely.\u003c/p>\n\u003cp>Put together your Whoopie Pies: Spread a big dollop of the Pumpkin Cream Cheese Frosting onto the bottom of one of the cookie-cakes using a butter knife or piping bag. Sandwich together by placing the bottom of a second cookie on top of the frosting. Roll the exposed frosting side of the whoopee pie over a plate of the reserved toffee bits so they stick. Enjoy! \u003c/p>\n\u003cp>\u003cstrong>Pumpkin Cream Cheese Frosting\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 5 minutes\u003cbr>\nCook Time: 0 minutes\u003cbr>\nTotal Time: 5 minutes\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>8 ounces cream cheese, room temperature\u003cbr>\n1/2 cup pumpkin puree\u003cbr>\n1 - 2 cups powdered sugar\u003cbr>\n1 teaspoon of vanilla extract\u003cbr>\n1/2 teaspoon cinnamon\u003cbr>\n1/4 teaspoon nutmeg\u003cbr>\n1/8 teaspoon allspice\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>With an electric mixer, mix together the cream cheese and pumpkin puree until smooth, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Add the vanilla, cinnamon, nutmeg, and allspice, and mix. Slowly add the powdered sugar until it's as sweet as you want. Refrigerate for an hour before using.\u003c/p>\n\n",
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"excerpt": "I whipped up some Pumpkin Cream Cheese Frosting (which rocked if I do say so myself), and sandwiched a generous dollop between two of my pumpkin cookie-cakes. A finishing touch of some toffee bits along the edges and I had myself something to whoop about. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36124\">\u003c/a>\u003cbr>\n\u003cem>Whoopie!\u003c/em>\u003c/p>\n\u003cp>I have a confession to make. These were really supposed to be amazing chewy pumpkin toffee cookies. Apparently \u003cstrong>chewy\u003c/strong> and \u003cstrong>pumpkin cookies\u003c/strong> are notorious nemeses. Had I consulted the internet before attempting such a perilous undertaking I could have saved myself much heartache, wasted butter, and trays of puffy pumpkin \"cookies\" taunting me with their flagrant cakiness. \u003c/p>\n\u003cp>I felt like a failure. A fraud. What happened? Why did my cookies turn into cakes? It's all the pumpkin's fault. I learned that the high moisture content of pumpkin puree was the cause of my demise. There are two purported solutions: simmer the puree until the moisture is cooked out, or use pumpkin butter instead of puree. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"pumpkin puree\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-2\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36121\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Puree, I shake my fist at you\u003c/em>\u003c/p>\n\u003cp>Well, what's done is done. I'll tackle chewy pumpkin cookies when my ego has had time to heal. In the meantime, what to do with these blasted cookie-cakes? Truth be told, while they made god-awful cookies in terms of texture, the flavor was what I was looking for -- full of \u003cstrong>pumpkin spice\u003c/strong> warmth and tasty \u003cstrong>toffee bits\u003c/strong>. \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/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"toffee bits\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-3\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36122\">\u003c/a>\u003cbr>\n\u003cem>Toffee, we're still friends\u003c/em>\u003c/p>\n\u003cp>Come to think of it, these cookie fails were quite successful muffin tops. And that's when it hit me. \u003cstrong>Whoopie pies\u003c/strong>! (Or shall I say \u003cem>whoopsie\u003c/em> pies.) My first grade art teacher always said, \"Make a mistake work for you,\" so this one goes out to you, Miss Morrow. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-5.jpg\" alt=\"Pumpkin Cream Cheese Frosting\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-5\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36123\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Cream Cheese Frosting\u003c/em>\u003c/p>\n\u003cp>I whipped up some \u003cstrong>Pumpkin Cream Cheese Frosting\u003c/strong> (which \u003cem>rocked\u003c/em> if I do say so myself), and sandwiched a generous dollop between two of my pumpkin cookie-cakes. A finishing touch of some toffee bits along the edges and I had myself something to whoop about. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Pumpkin Toffee Whoop(s)ie Pies\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-7\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36125\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Whoop(s)ie Pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Toffee Whoopie Pies\u003c/strong>\u003cbr>\nA pumpkin cookie whoopsie turns into a whoopie with some quick thinking and a dose of Pumpkin Cream Cheese Frosting (which, I am now convinced, can cure all baking woes). \u003c/p>\n\u003cp>Prep Time: 1 hour 20 minutes\u003cbr>\nCook Time: 12 minutes\u003cbr>\nTotal Time: 1 hour 32 minutes\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 8 whoopie pies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup (2 sticks) butter, softened to room temperature\u003cbr>\n1 cup dark brown sugar\u003cbr>\n1/2 cup (4 ounces) pumpkin puree\u003cbr>\n2 teaspoons vanilla\u003cbr>\n2 eggs, at room temperature\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1/4 cup cornstarch\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/4 teaspoon nutmeg\u003cbr>\n1/8 teaspoon allspice\u003cbr>\n8 ounces toffee bits\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Sift together the flour, cornstarch, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.\u003c/p>\n\u003cp>Cream together the sugar and butter until fluffy. Add the eggs one at a time, and mix to combine. Add pumpkin and vanilla, and mix together until smooth. (If it your mixture starts to look a bit curdled, it is likely because your eggs or butter were too cold, or because the eggs were added too quickly, causing the fat and water particles in the mixture to separate. If this happens, don't worry. Just continue with adding the dry ingredients…it should all smooth out.) \u003c/p>\n\u003cp>Add the dry ingredients to the wet mixture in thirds, mixing together until everything is incorporated.\u003c/p>\n\u003cp>Stir in the toffee bits, reserving 1/2 cup for garnishing. Cover the bowl of dough in plastic wrap and refrigerate for an hour. \u003c/p>\n\u003cp>Make the Pumpkin Cream Cheese Frosting and stick it in the fridge to chill too.\u003c/p>\n\u003cp>Preheat the oven to 350º. Scoop the dough out using a trigger ice cream or cookie scoop and place on a parchment paper-lined baking sheet. The cookie-cakes will spread, so keep it to 6 per baking sheet. \u003c/p>\n\u003cp>Bake for about 10-12 minutes or until the edges are brown and the center puffs up. Transfer to cooking rack immediately or else the toffee bits tend to stick. Let cool completely.\u003c/p>\n\u003cp>Put together your Whoopie Pies: Spread a big dollop of the Pumpkin Cream Cheese Frosting onto the bottom of one of the cookie-cakes using a butter knife or piping bag. Sandwich together by placing the bottom of a second cookie on top of the frosting. Roll the exposed frosting side of the whoopee pie over a plate of the reserved toffee bits so they stick. Enjoy! \u003c/p>\n\u003cp>\u003cstrong>Pumpkin Cream Cheese Frosting\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 5 minutes\u003cbr>\nCook Time: 0 minutes\u003cbr>\nTotal Time: 5 minutes\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003c/p>\n\u003cp>8 ounces cream cheese, room temperature\u003cbr>\n1/2 cup pumpkin puree\u003cbr>\n1 - 2 cups powdered sugar\u003cbr>\n1 teaspoon of vanilla extract\u003cbr>\n1/2 teaspoon cinnamon\u003cbr>\n1/4 teaspoon nutmeg\u003cbr>\n1/8 teaspoon allspice\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>With an electric mixer, mix together the cream cheese and pumpkin puree until smooth, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Add the vanilla, cinnamon, nutmeg, and allspice, and mix. Slowly add the powdered sugar until it's as sweet as you want. Refrigerate for an hour before using.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Feed Your Inner Scandinavian at Nordic House",
"title": "Feed Your Inner Scandinavian at Nordic House",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Swedish-decorations.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Swedish-decorations.jpg\" alt=\"Swedish decorations\" title=\"Swedish decorations\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36185\">\u003c/a>\u003c/p>\n\u003cp>With a full contingent of Eastern European ancestors, I haven’t a Scandinavian gene in my body. But after two trips around Denmark and Sweden, I bonded so deeply with the food that I’ve been compelled to feed my addiction to herring, lingonberries and dark rye bread ever since. \u003cem>Mange tak\u003c/em> (many thanks) to Berkeley’s \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a>, for their steady supply of edible treasures from these far northern realms. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/lingonberries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/lingonberries.jpg\" alt=\"lingonberries\" title=\"lingonberries\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36193\">\u003c/a>\u003c/p>\n\u003cp>On a recent foray to their spacious San Pablo Avenue store, the festive atmosphere was evident, as Scandinavians of all stripes were stocking up on special foods for the holidays. Pia Klausen, whose father, Peter Caroe, started Nordic House in Oakland in 1962, was busily filling the shelves with cans of fish balls and jars of lingonberries. The elder Caroe, now 81, is still at the store helping out his daughter. In 2000, Pia and her husband took over the Oakland shop that shared the block with the now defunct Neldham’s Bakery. Last May, the couple bought and moved into this cheery, light-filled Berkeley space, where they offer made-to-order deli sandwiches, a selection of cheeses, house-made sausages, liver pate, meatballs, pork and lamb roll, as well as scores of imported foods from \u003cem>lefse\u003c/em> (a Norwegian potato tortilla) to licorice candy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/nordic-house-candy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/nordic-house-candy1.jpg\" alt=\"nordic house candy\" title=\"nordic house candy\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36194\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, they also carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Lutefisk\">lutefisk\u003c/a>, the gelatinous, lye-cured, pungent Norwegian staple. DIY lutefisk-ers can even buy their own \u003ca href=\"http://en.wikipedia.org/wiki/Stockfish\">stockfish\u003c/a> at Nordic House to make it at home.\u003c/p>\n\u003cp>But the friendly crowd of shoppers on this early December afternoon was focused on Christmas-themed comestibles. This basically translates to meat and that meat is most often pork. Each country has a specialty that is enjoyed for Christmas dinner and throughout the season: Norwegian pork ribs, Swedish brined ham and Danish pork with crispy skin. With a book of pre-orders growing longer by the day, Pia has had 100 Swedish hams brining in barrels in her back room since November.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dk-dinner2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dk-dinner2.jpg\" alt=\"denmark-dinner\" title=\"denmark-dinner\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36198\">\u003c/a>\u003cbr>\n\u003cem>Danish pork with crispy skin\u003c/em>\u003c/p>\n\u003cp>Other traditional meat dishes include Norwegian cured, dried and salted leg of lamb \u003cem>fenalår\u003c/em> (akin to prosciutto) that is placed on a table for passersby to cut off a little chunk everyday, and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pinnekj%C3%B8tt\">pinnekjøtt\u003c/a>\u003c/em> – dried, salted lamb ribs that are soaked in water for a day and then steamed over birch twigs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/arve-tying-pork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/arve-tying-pork.jpg\" alt=\"arve tying pork\" title=\"arve tying pork\" width=\"560\" height=\"996\" class=\"alignnone size-full wp-image-36189\">\u003c/a>\u003c/p>\n\u003cp>On this Saturday, Pia’s husband, Arve is in the kitchen with assorted cousins spending the day butchering and tying the special Danish pork roasts which are prized for their crackly skin. Arve, who works for Otis elevator in San Francisco by day, is Norwegian. He and Pia met when his mother worked for Pia’s father at the store in Oakland. He is quick to point out that the wrappings on his fingers are not because they are cut, but to protect him from the effects of hand-tying strings around 100 pork roasts a day. These will be frozen, and then shipped across the country in dry ice to Danes as far away as Florida. In weeks to come, they will produce more pork roasts for local customers to buy fresh.\u003c/p>\n\u003cp>Pia, who speaks fluent Danish and spent a year in the old country after graduating from school, tells me about one of the most beloved holiday rituals involving the classic Christmas dessert, fluffy rice pudding made with whipped cream and drizzled with warm cherry sauce. While slivered almonds are mixed into the pudding, there is only one whole (blanched) almond hiding somewhere in the serving bowl. The lucky diner whose portion contains the whole almond wins a prize, usually a marzipan pig.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/rice-pudding-and-prize1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/rice-pudding-and-prize1.jpg\" alt=\"rice pudding and prize\" title=\"rice pudding and prize\" width=\"560\" height=\"250\" class=\"alignnone size-full wp-image-36200\">\u003c/a>\u003cbr>\n\u003cem>rice pudding photo courtesy of Malene Thyssen, wikimedia commons\u003c/em>\u003c/p>\n\u003cp>Many Nordic House regulars are older, first-generation immigrants, but now younger family members are taking over the cooking responsibilities. Second-generation Dane, Sandra Pedersen, drove in from Concord with her husband, but was on the cell with her father who wanted to make sure she was buying all the necessities, including: brown gravy, liver pate and the rice pudding mix. \u003c/p>\n\u003cp>“Yes, we always hid the almond in the pudding,” she says smiling. “It was a big game. Everyone in the family would make a show of pretending to find the lucky almond and hide it in their cheek, or try to talk without opening their mouths or feign secreting something in their napkin. This is the first time I am making the dinner for my parents, who are getting older now.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg.jpg\" alt=\"glogg\" title=\"glogg\" width=\"337\" height=\"500\" class=\"alignnone size-full wp-image-36188\">\u003c/a>\u003c/p>\n\u003cp>My last trip to Stockholm was a couple of Decembers ago and I still remember the eerie sensation of the sky going dark around 4pm. But instead of pouring tea, my hosts handed me a cup of another warm libation, with a welcome kick: \u003cem>glögg\u003c/em>, spiced mulled wine and other spirits. The hot crimson liquid also holds a handful of raisins and almonds. \u003cem>Glögg\u003c/em> (or \u003cem>gløgg\u003c/em> in Danish) does not have a single recipe but varies among families, usually containing some combination of cinnamon, ginger, cloves, orange peel and cardamom. The red wine (Pia says not to use your best vintage -- her family poured from a big Gallo jug) can be empowered with the addition of brandy, vodka or \u003ca href=\"http://en.wikipedia.org/wiki/Akvavit\">aquavit\u003c/a>. Heat the liquid, but don’t boil, as you wouldn’t want to lose the “warming powers” of all that alcohol.\u003c/p>\n\u003cp>To make it easy: Nordic House sells a bottled \u003cem>glögg\u003c/em> mix to get you started, and my Danish friend Kim’s secret is to soak the almonds and raisins overnight in a mixture of vodka and port.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg-and-treats-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg-and-treats-collage.jpg\" alt=\"glogg and treats\" title=\"glogg and treats \" width=\"560\" height=\"190\" class=\"alignnone size-full wp-image-36187\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Gløgg\u003c/em> parties are common throughout Scandinavia during the entire the month of December. In Denmark, the typical snack to accompany \u003cem>gløgg\u003c/em> is \u003cem>æbleskiver\u003c/em> -- spherical popovers made in a special cast-iron pan with rounded indentations. The moist egg-y orbs are unsweetened and traditionally eaten sprinkled with powdered sugar and dipped in strawberry jam. Nordic House sells both the pan and a packaged dry mix to which you add eggs and milk. Another traditional \u003cem>gløgg\u003c/em> accompaniment are thin flower-shaped \u003ca href=\"http://en.wikipedia.org/wiki/Anna's_Swedish_Thins\">ginger cookies\u003c/a>, sold under the brand-name “Anna.” Wait a minute…maybe I could be related after all.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.nordichouse.com/\">NORDIC HOUSE\u003c/a>\u003cbr>\n2709 San Pablo Ave.\u003cbr>\nBerkeley, CA 94702\u003cbr>\n1-510-705-1932 or\u003cbr>\n1-800-854-6435\u003c/p>\n\n",
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"excerpt": "Berkeley's Nordic House offers Danes, Swedes and Norwegians many tastes of home. Holiday foods hold a special place in Scandinavian hearts and Nordic House carries glogg, aeblskiver and rice pudding mixes plus Swedish brined hams, Norwegian pork ribs and Danish pork with crispy skin.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Swedish-decorations.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Swedish-decorations.jpg\" alt=\"Swedish decorations\" title=\"Swedish decorations\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36185\">\u003c/a>\u003c/p>\n\u003cp>With a full contingent of Eastern European ancestors, I haven’t a Scandinavian gene in my body. But after two trips around Denmark and Sweden, I bonded so deeply with the food that I’ve been compelled to feed my addiction to herring, lingonberries and dark rye bread ever since. \u003cem>Mange tak\u003c/em> (many thanks) to Berkeley’s \u003ca href=\"http://www.nordichouse.com/\">Nordic House\u003c/a>, for their steady supply of edible treasures from these far northern realms. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/lingonberries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/lingonberries.jpg\" alt=\"lingonberries\" title=\"lingonberries\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36193\">\u003c/a>\u003c/p>\n\u003cp>On a recent foray to their spacious San Pablo Avenue store, the festive atmosphere was evident, as Scandinavians of all stripes were stocking up on special foods for the holidays. Pia Klausen, whose father, Peter Caroe, started Nordic House in Oakland in 1962, was busily filling the shelves with cans of fish balls and jars of lingonberries. The elder Caroe, now 81, is still at the store helping out his daughter. In 2000, Pia and her husband took over the Oakland shop that shared the block with the now defunct Neldham’s Bakery. Last May, the couple bought and moved into this cheery, light-filled Berkeley space, where they offer made-to-order deli sandwiches, a selection of cheeses, house-made sausages, liver pate, meatballs, pork and lamb roll, as well as scores of imported foods from \u003cem>lefse\u003c/em> (a Norwegian potato tortilla) to licorice candy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/nordic-house-candy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/nordic-house-candy1.jpg\" alt=\"nordic house candy\" title=\"nordic house candy\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-36194\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, they also carry the infamous \u003ca href=\"http://en.wikipedia.org/wiki/Lutefisk\">lutefisk\u003c/a>, the gelatinous, lye-cured, pungent Norwegian staple. DIY lutefisk-ers can even buy their own \u003ca href=\"http://en.wikipedia.org/wiki/Stockfish\">stockfish\u003c/a> at Nordic House to make it at home.\u003c/p>\n\u003cp>But the friendly crowd of shoppers on this early December afternoon was focused on Christmas-themed comestibles. This basically translates to meat and that meat is most often pork. Each country has a specialty that is enjoyed for Christmas dinner and throughout the season: Norwegian pork ribs, Swedish brined ham and Danish pork with crispy skin. With a book of pre-orders growing longer by the day, Pia has had 100 Swedish hams brining in barrels in her back room since November.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dk-dinner2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dk-dinner2.jpg\" alt=\"denmark-dinner\" title=\"denmark-dinner\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36198\">\u003c/a>\u003cbr>\n\u003cem>Danish pork with crispy skin\u003c/em>\u003c/p>\n\u003cp>Other traditional meat dishes include Norwegian cured, dried and salted leg of lamb \u003cem>fenalår\u003c/em> (akin to prosciutto) that is placed on a table for passersby to cut off a little chunk everyday, and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pinnekj%C3%B8tt\">pinnekjøtt\u003c/a>\u003c/em> – dried, salted lamb ribs that are soaked in water for a day and then steamed over birch twigs. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/arve-tying-pork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/arve-tying-pork.jpg\" alt=\"arve tying pork\" title=\"arve tying pork\" width=\"560\" height=\"996\" class=\"alignnone size-full wp-image-36189\">\u003c/a>\u003c/p>\n\u003cp>On this Saturday, Pia’s husband, Arve is in the kitchen with assorted cousins spending the day butchering and tying the special Danish pork roasts which are prized for their crackly skin. Arve, who works for Otis elevator in San Francisco by day, is Norwegian. He and Pia met when his mother worked for Pia’s father at the store in Oakland. He is quick to point out that the wrappings on his fingers are not because they are cut, but to protect him from the effects of hand-tying strings around 100 pork roasts a day. These will be frozen, and then shipped across the country in dry ice to Danes as far away as Florida. In weeks to come, they will produce more pork roasts for local customers to buy fresh.\u003c/p>\n\u003cp>Pia, who speaks fluent Danish and spent a year in the old country after graduating from school, tells me about one of the most beloved holiday rituals involving the classic Christmas dessert, fluffy rice pudding made with whipped cream and drizzled with warm cherry sauce. While slivered almonds are mixed into the pudding, there is only one whole (blanched) almond hiding somewhere in the serving bowl. The lucky diner whose portion contains the whole almond wins a prize, usually a marzipan pig.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/rice-pudding-and-prize1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/rice-pudding-and-prize1.jpg\" alt=\"rice pudding and prize\" title=\"rice pudding and prize\" width=\"560\" height=\"250\" class=\"alignnone size-full wp-image-36200\">\u003c/a>\u003cbr>\n\u003cem>rice pudding photo courtesy of Malene Thyssen, wikimedia commons\u003c/em>\u003c/p>\n\u003cp>Many Nordic House regulars are older, first-generation immigrants, but now younger family members are taking over the cooking responsibilities. Second-generation Dane, Sandra Pedersen, drove in from Concord with her husband, but was on the cell with her father who wanted to make sure she was buying all the necessities, including: brown gravy, liver pate and the rice pudding mix. \u003c/p>\n\u003cp>“Yes, we always hid the almond in the pudding,” she says smiling. “It was a big game. Everyone in the family would make a show of pretending to find the lucky almond and hide it in their cheek, or try to talk without opening their mouths or feign secreting something in their napkin. This is the first time I am making the dinner for my parents, who are getting older now.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg.jpg\" alt=\"glogg\" title=\"glogg\" width=\"337\" height=\"500\" class=\"alignnone size-full wp-image-36188\">\u003c/a>\u003c/p>\n\u003cp>My last trip to Stockholm was a couple of Decembers ago and I still remember the eerie sensation of the sky going dark around 4pm. But instead of pouring tea, my hosts handed me a cup of another warm libation, with a welcome kick: \u003cem>glögg\u003c/em>, spiced mulled wine and other spirits. The hot crimson liquid also holds a handful of raisins and almonds. \u003cem>Glögg\u003c/em> (or \u003cem>gløgg\u003c/em> in Danish) does not have a single recipe but varies among families, usually containing some combination of cinnamon, ginger, cloves, orange peel and cardamom. The red wine (Pia says not to use your best vintage -- her family poured from a big Gallo jug) can be empowered with the addition of brandy, vodka or \u003ca href=\"http://en.wikipedia.org/wiki/Akvavit\">aquavit\u003c/a>. Heat the liquid, but don’t boil, as you wouldn’t want to lose the “warming powers” of all that alcohol.\u003c/p>\n\u003cp>To make it easy: Nordic House sells a bottled \u003cem>glögg\u003c/em> mix to get you started, and my Danish friend Kim’s secret is to soak the almonds and raisins overnight in a mixture of vodka and port.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg-and-treats-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/glogg-and-treats-collage.jpg\" alt=\"glogg and treats\" title=\"glogg and treats \" width=\"560\" height=\"190\" class=\"alignnone size-full wp-image-36187\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Gløgg\u003c/em> parties are common throughout Scandinavia during the entire the month of December. In Denmark, the typical snack to accompany \u003cem>gløgg\u003c/em> is \u003cem>æbleskiver\u003c/em> -- spherical popovers made in a special cast-iron pan with rounded indentations. The moist egg-y orbs are unsweetened and traditionally eaten sprinkled with powdered sugar and dipped in strawberry jam. Nordic House sells both the pan and a packaged dry mix to which you add eggs and milk. Another traditional \u003cem>gløgg\u003c/em> accompaniment are thin flower-shaped \u003ca href=\"http://en.wikipedia.org/wiki/Anna's_Swedish_Thins\">ginger cookies\u003c/a>, sold under the brand-name “Anna.” Wait a minute…maybe I could be related after all.\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.nordichouse.com/\">NORDIC HOUSE\u003c/a>\u003cbr>\n2709 San Pablo Ave.\u003cbr>\nBerkeley, CA 94702\u003cbr>\n1-510-705-1932 or\u003cbr>\n1-800-854-6435\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/24/2011/12/bi-rite-cover300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bi-rite-cover300-241x300.jpg\" alt=\"Bi-Rite Market Eat Good Food book cover\" title=\"Bi-Rite Market Eat Good Food book cover\" width=\"241\" height=\"300\" class=\"alignleft size-medium wp-image-36254\">\u003c/a>San Francisco's Bi-Rite Market aims to be more than a neighborhood grocery. It's a community hub focused on food and learning about local farms and sustainable eating. The owners have just released a cookbook called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/31/how-to-eat-good-food-a-local-grocer%E2%80%99s-manifesto/\">Eat Good Food\u003c/a>,\" and they've recently expanded a space in which they \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/18/18-reasons-gets-a-new-home/\">offer food-centric classes\u003c/a> and more. KQED's Forum talks with Bi-Rite's owner and produce buyer about how to find the freshest produce and what to cook this season.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a>, owner of Bi-Rite Market\u003c/li>\n\u003cli>Simon Richard, produce buyer and in-house farmer at Bi-Rite Market\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201112081000\">Original Broadcast\u003c/a>: Thu, Dec 8, 2011 -- 10:00 AM\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2011/12/2011-12-08b-forum.mp3\"] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca title=\"View Eat Good Food Recipe 1 on Scribd\" href=\"http://www.scribd.com/doc/75058297/Eat-Good-Food-Recipe-1\" style=\"margin: 12px auto 6px auto;font-family: Helvetica,Arial,Sans-serif;font-style: normal;font-variant: normal;font-weight: normal;font-size: 14px;line-height: normal;text-decoration: underline\">Eat Good Food Recipe 1\u003c/a>(function() { var scribd = document.createElement(\"script\"); scribd.type = \"text/javascript\"; scribd.async = true; scribd.src = \"http://www.scribd.com/javascripts/embed_code/inject.js\"; var s = document.getElementsByTagName(\"script\")[0]; s.parentNode.insertBefore(scribd, s); })();\u003c/p>\n\u003cp>\u003ca title=\"View Eat Good Food Recipe 2 on Scribd\" href=\"http://www.scribd.com/doc/75058300/Eat-Good-Food-Recipe-2\" style=\"margin: 12px auto 6px auto;font-family: Helvetica,Arial,Sans-serif;font-style: normal;font-variant: normal;font-weight: normal;font-size: 14px;line-height: normal;text-decoration: underline\">Eat Good Food Recipe 2\u003c/a>(function() { var scribd = document.createElement(\"script\"); scribd.type = \"text/javascript\"; scribd.async = true; scribd.src = \"http://www.scribd.com/javascripts/embed_code/inject.js\"; var s = document.getElementsByTagName(\"script\")[0]; s.parentNode.insertBefore(scribd, s); })();\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca title=\"View Eat Good Food Recipe 3 on Scribd\" href=\"http://www.scribd.com/doc/75058295/Eat-Good-Food-Recipe-3\" style=\"margin: 12px auto 6px auto;font-family: Helvetica,Arial,Sans-serif;font-style: normal;font-variant: normal;font-weight: normal;font-size: 14px;line-height: normal;text-decoration: underline\">Eat Good Food Recipe 3\u003c/a>(function() { var scribd = document.createElement(\"script\"); scribd.type = \"text/javascript\"; scribd.async = true; scribd.src = \"http://www.scribd.com/javascripts/embed_code/inject.js\"; var s = document.getElementsByTagName(\"script\")[0]; s.parentNode.insertBefore(scribd, s); })();\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/24/2011/12/bi-rite-cover300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/bi-rite-cover300-241x300.jpg\" alt=\"Bi-Rite Market Eat Good Food book cover\" title=\"Bi-Rite Market Eat Good Food book cover\" width=\"241\" height=\"300\" class=\"alignleft size-medium wp-image-36254\">\u003c/a>San Francisco's Bi-Rite Market aims to be more than a neighborhood grocery. It's a community hub focused on food and learning about local farms and sustainable eating. The owners have just released a cookbook called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/31/how-to-eat-good-food-a-local-grocer%E2%80%99s-manifesto/\">Eat Good Food\u003c/a>,\" and they've recently expanded a space in which they \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/18/18-reasons-gets-a-new-home/\">offer food-centric classes\u003c/a> and more. KQED's Forum talks with Bi-Rite's owner and produce buyer about how to find the freshest produce and what to cook this season.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a>, owner of Bi-Rite Market\u003c/li>\n\u003cli>Simon Richard, produce buyer and in-house farmer at Bi-Rite Market\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201112081000\">Original Broadcast\u003c/a>: Thu, Dec 8, 2011 -- 10:00 AM\u003c/p>\n\u003cp> \u003c/p>\u003c/div>",
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"disqusTitle": "Holiday Cocktails for a Crowd",
"title": "Holiday Cocktails for a Crowd",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\" alt=\"holiday cocktails\" title=\"holiday cocktails\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36165\">\u003c/a>\u003cbr>\n\u003cem>Photos by Suzanne Husky/Walter Kim\u003c/em>\u003c/p>\n\u003cp>Happy holidays! December has barely begun, but the icicle lights are twinkling from your neighbor's porch, your corner dive has roped the bar mirror with tinsel, and you can't dash into the supermarket for a quart of eggnog without drowning in the Destiny's Child version of \"\u003ca href=\"http://www.youtube.com/watch?v=tfxD3WY_de8\">The Little Drummer Boy\u003c/a>.\" Who wouldn't need a drink to get through to New Year's? \u003c/p>\n\u003cp>These long (and, until the solstice on the 23rd, getting longer) dark nights have one great solace: the hot toddy. Something hot, something sweet, something spiced, something strong: a winter warmer to toast you down to your toes. Such drinks can be made in quantity and set out in a slow-cooker (or crock pot) to stay warm, perfuming your whole house like holiday heaven. Certain ones, like the peppermint hot chocolate and bourbon cider described below, can be made non-alcoholic, with a bottle on the side so guests can spike to taste (or not). \u003c/p>\n\u003cp>The only drawback? These aren't wild and crazy drinks; a couple rounds of mulled wine and your guests will want only to snuggle up like kittens and take a nice cozy nap in front of the fire. Then again, a little cuddling might be just right at this time of year; why else the velvet pants, silk shirts, and cashmere sweaters, if not for a little \u003ca href=\"http://en.wikipedia.org/wiki/Negus_%28drink%29\">negus\u003c/a>-fueled petting? If it worked for Mrs. \u003ca href=\"http://en.wikipedia.org/wiki/Mrs._Fezziwig\">Fezziwig\u003c/a>, it can work for you. \u003c/p>\n\u003cp>\u003cstrong>Mulled Wine\u003c/strong>\u003cbr>\nThe reward for freezing through a damp, grey winter in Paris? Hot wine, known as \u003cem>vin chaud\u003c/em>, served in small stemmed glasses topped with a slice of orange, aromatically steaming in every corner bar. Whether you call it mulled wine, \u003cem>vin chaud,\u003c/em> or \u003cem>gluhwein,\u003c/em> it boils down to the same thing: red wine, lightly sweetened and simmered gently with cinnamon, cloves, allspice, and lemon or orange peel, tastingly beautifully of winter. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few tricks: always use fresh, whole spices (cinnamon sticks, whole allspice berries, whole cloves), since powdered spices can clump up and muddy the drink. (No reason to buy a fancy tin of \"mulling spices\" either; get them by the inexpensive bagful in the bulk department of your favorite grocery store and combine to taste at home.) Shave off thin curls of citrus peel, colored part only, without the bitter white pith. For the best flavor, make a simple syrup of 1 part water to 1 part sugar (or honey). Bring this to a simmer in a medium pot. When sugar is dissolved, add your spices and peels, and simmer gently for 10-15 minutes. Fill a larger pot with as much decent, robust red wine as you need. (Don't use sour stuff that's been sitting open on the counter for a week, and don't use 2-Buck Chuck; there's not enough sugar and cinnamon in the world to make that taste good.) Add the spice syrup and bring to just under a boil. Let it warm over low heat for 10-15 minutes. Taste for sweetness and balance. Serve topped with thin slices of orange or lemon. Peg each fruit slice with a few cloves. \u003c/p>\n\u003cp>\u003cstrong>Negus\u003c/strong>\u003cbr>\nA Regency-era drink that crops up in many 18th and 19th century novels, from Jane Austen's \u003cem>Mansfield Park \u003c/em>and Charlotte Bronte's \u003cem>Wuthering Heights\u003c/em> to Charles Dickens' \u003cem>A Christmas Carol.\u003c/em> Basically, it's a variation on the mulled wine above, using a strong, sweet, fortified wine, usually port, instead regular red wine. \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/12/02/hot-toddies-at-the-beagle-in-the-east-village/\">The Beagle\u003c/a>, a hot spot in New York City's East Village, makes theirs with Madeira (George Washington's favored tipple), updated with star anise. Typically, this would have been heated by plunging a hot poker into the drink. In a large, heavy pot, combine 1 bottle of ruby port or Madeira with sugar to taste (start with 1 1/2 tablespoons and add from there) and the rind and juice of one lemon, and 3 \"stars\" of star anise. Heat until steaming (but not boiling). Port packs a punch; you'll probably want to thin this with 1 cup very hot water. Taste for balance. Serve topped with thin slices of lemon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\" alt=\"cocoa\" title=\"cocoa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36167\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Candy-Cane Hot Cocoa\u003c/strong>\u003cbr>\nIs this a cocktail or a dessert? If anyone goes caroling any more, this is the drink you want warming you up before and after all those choruses of \u003ca href=\"http://en.wikipedia.org/wiki/Good_King_Wenceslas\">Good King Wenceslas\u003c/a>. At this time of year, it's also a fun after-meal alternative. By mid-December, everyone's been hitting the cookie parties pretty hard. Save yourself the time and butter and bring out steaming mugs of this for dessert instead. If you're not happy unless you have a kitchen project in hand, make \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94144409\">homemade marshmallows\u003c/a>; otherwise, just put out a bowl of fresh whipped cream (use Straus Family Creamery's organic cream in the fat little glass bottle: \u003ca href=\"http://www.strausfamilycreamery.com/?title=cream-top%20milk\">the best\u003c/a>.) \u003c/p>\n\u003cp>Now, however much watery Swiss Miss out of the foil packet may inspire nostalgia for ice-rinks past, \u003cem>do not use\u003c/em> cocoa mix to make this. You know what you need to make really delicious hot cocoa? Three things: milk, unsweetened cocoa powder, and sugar. You put these things in a pot. You heat them up. You whisk them around a little until they're smooth and steaming, and there! You did it. \u003c/p>\n\u003cp>If you want a very rich drink, you can make \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/\">hot chocolate\u003c/a> from (what else?) milk, cream, and chopped chocolate. But honestly, drinking this kind of chocolate can be like scarfing a whole handful of melted truffles. Delicious, yes, but packing a wallop. What you want for a party is a \u003ca href=\"http://beeradvocate.com/articles/653\">session drink\u003c/a>, something you can sip by the mugful without going into cocoa-butter overload. \u003c/p>\n\u003cp>So, to make good hot cocoa, start with good, unsweetened cocoa powder; I like Droste, Valhrona, or Guittard. (Yes, Hershey's and Nestle's are cheaper and always available, but they're also bland as dust.) Whole milk makes the tastiest cocoa, but if you're using 1% or 2%, you can boost the flavor by using light-brown sugar instead of white. (Skim milk makes a flat-tasting, watery cocoa.) You can add a little grated semi-sweet or bittersweet chocolate for richness, a splash of vanilla extract for extra flavor. If you must use a mix, Ghirardelli's sweet ground chocolate and cocoa is good, if a little oversweet for a grown-up beverage like this. And of course, those who don't imbibe can drink it straight; making it from scratch makes it good enough to drink with nothing more than a marshmallow or cool dollop of cream on top. \u003c/p>\n\u003cp>How to do it: In a large saucepan over medium heat, whisk together 1 cup water with 1 1/2 cups unsweetened cocoa powder and 1 1/4 cups sugar. Whisk vigorously until mixture boils and comes together into a hot-fudgey syrup. Whisk in 1 gallon regular milk. Heat until steaming (don't boil) and taste for sweetness, adding more sugar as necessary. Remove from heat. Add 2 teaspoons of vanilla extract. For non-alcoholic cocoa, add 1 tablespoon peppermint extract, or to taste. For spiked cocoa, add a few gluggs of peppermint schnapps, or just put out the bottle and let guests spike to taste. Pour into mugs and hang a mini-candy cane off the rim. Top with marshmallows or fresh whipped cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\" alt=\"cider\" title=\"cider\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36168\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bourbon Cider \u003c/strong>\u003c/p>\n\u003cp>Do you really need a recipe? Hot or cold apple cider, spiked with good bourbon. If you're serving it cold, add a dash of cinnamon to a saucerful of sugar. Run a halved orange around the rim of each glass, then dunk the rim in cinnamon sugar. Shake the cider and bourbon together (or just pour in and stir) and pour into the rimmed glass. \u003c/p>\n\u003cp>For mulled bourbon cider, warm up your cider until hot but not boiling. Add a handful of cinnamon sticks and a few peel-on, thin slices of orange. Do not let the cider boil! Pour into mugs and top up with bourbon to taste, putting a cinnamon stick in each mug. For best results, use fresh, refrigerated cider (I love the cider made by \u003ca href=\"http://rainboworchards.co/\">Rainbow Orchard\u003c/a> in Camino, available at many local farmers' markets), not apple juice or jarred cider. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\" alt=\"eggnog\" title=\"eggnog\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36169\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wakeup Eggnog\u003c/strong>\u003c/p>\n\u003cp>Not every holiday cocktail needs to be warm. What this drink lacks in heat, it more than makes up for in richness. This is the cashmere of holiday drinks: lush, lavish, and posh. Now, egg nog, like fruitcake, has a bad reputation, mostly because the cheap stuff you find in the supermarket is just awful, full of fake flavorings and gunky thickeners. Read the ingredients and you will, rightfully, recoil. You have two options for good nog: make it yourself--not so hard if you've ever made custard--using this \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/30/nog/\">eggnog\u003c/a> recipe, or Anna Thomas's \u003ca href=\"http://susiebright.blogs.com/susiehomebreaker/2007/12/eggnog-to-die-f.html\">eggnog recipe\u003c/a>, a favorite of erotica writer and cultural critic \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a>. Or, buy a few quarts of the pale, lovely, elegant eggnog made by \u003ca href=\"http://strausfamilycreamery.com/?id=20&pcid=1&pid=7&find=eggnog#j7\">Straus Family Creamery.\u003c/a> The ingredients are what you'd use at home: milk, cream, eggs, sugar, nutmeg, all organic, and nothing else.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> Whichever recipe you choose, make it with half the amount of rum, bourbon, or whiskey called for, substituting a coffee liqueur like Kahlua for the other half. (Or just put out the Kahlua bottle alongside the bowl and let guests add to taste.) It's the perfect holiday pick-me-up; while the milk, cream, and alcohol relaxes you, the caffeine and sugar perk you up. This is the kind of brunch drink that seems like a great idea at the time, but be warned: it can flatten your guests for the rest of the day. But if you ever needed an excuse for an all-day Christmas movie-marathon (\u003ca href=\"http://vimeo.com/2434215\">\"Herbie doesn't like to make toys!\"\u003c/a>), a generous supply of this eggnog will supply it. Cheers! \u003c/p>\n\n",
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"excerpt": "Dust off the punch bowl! Jazz up the crock-pot! Holiday cocktails to bring warmth and cheer to the whole party. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/group-drinks.jpg\" alt=\"holiday cocktails\" title=\"holiday cocktails\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36165\">\u003c/a>\u003cbr>\n\u003cem>Photos by Suzanne Husky/Walter Kim\u003c/em>\u003c/p>\n\u003cp>Happy holidays! December has barely begun, but the icicle lights are twinkling from your neighbor's porch, your corner dive has roped the bar mirror with tinsel, and you can't dash into the supermarket for a quart of eggnog without drowning in the Destiny's Child version of \"\u003ca href=\"http://www.youtube.com/watch?v=tfxD3WY_de8\">The Little Drummer Boy\u003c/a>.\" Who wouldn't need a drink to get through to New Year's? \u003c/p>\n\u003cp>These long (and, until the solstice on the 23rd, getting longer) dark nights have one great solace: the hot toddy. Something hot, something sweet, something spiced, something strong: a winter warmer to toast you down to your toes. Such drinks can be made in quantity and set out in a slow-cooker (or crock pot) to stay warm, perfuming your whole house like holiday heaven. Certain ones, like the peppermint hot chocolate and bourbon cider described below, can be made non-alcoholic, with a bottle on the side so guests can spike to taste (or not). \u003c/p>\n\u003cp>The only drawback? These aren't wild and crazy drinks; a couple rounds of mulled wine and your guests will want only to snuggle up like kittens and take a nice cozy nap in front of the fire. Then again, a little cuddling might be just right at this time of year; why else the velvet pants, silk shirts, and cashmere sweaters, if not for a little \u003ca href=\"http://en.wikipedia.org/wiki/Negus_%28drink%29\">negus\u003c/a>-fueled petting? If it worked for Mrs. \u003ca href=\"http://en.wikipedia.org/wiki/Mrs._Fezziwig\">Fezziwig\u003c/a>, it can work for you. \u003c/p>\n\u003cp>\u003cstrong>Mulled Wine\u003c/strong>\u003cbr>\nThe reward for freezing through a damp, grey winter in Paris? Hot wine, known as \u003cem>vin chaud\u003c/em>, served in small stemmed glasses topped with a slice of orange, aromatically steaming in every corner bar. Whether you call it mulled wine, \u003cem>vin chaud,\u003c/em> or \u003cem>gluhwein,\u003c/em> it boils down to the same thing: red wine, lightly sweetened and simmered gently with cinnamon, cloves, allspice, and lemon or orange peel, tastingly beautifully of winter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few tricks: always use fresh, whole spices (cinnamon sticks, whole allspice berries, whole cloves), since powdered spices can clump up and muddy the drink. (No reason to buy a fancy tin of \"mulling spices\" either; get them by the inexpensive bagful in the bulk department of your favorite grocery store and combine to taste at home.) Shave off thin curls of citrus peel, colored part only, without the bitter white pith. For the best flavor, make a simple syrup of 1 part water to 1 part sugar (or honey). Bring this to a simmer in a medium pot. When sugar is dissolved, add your spices and peels, and simmer gently for 10-15 minutes. Fill a larger pot with as much decent, robust red wine as you need. (Don't use sour stuff that's been sitting open on the counter for a week, and don't use 2-Buck Chuck; there's not enough sugar and cinnamon in the world to make that taste good.) Add the spice syrup and bring to just under a boil. Let it warm over low heat for 10-15 minutes. Taste for sweetness and balance. Serve topped with thin slices of orange or lemon. Peg each fruit slice with a few cloves. \u003c/p>\n\u003cp>\u003cstrong>Negus\u003c/strong>\u003cbr>\nA Regency-era drink that crops up in many 18th and 19th century novels, from Jane Austen's \u003cem>Mansfield Park \u003c/em>and Charlotte Bronte's \u003cem>Wuthering Heights\u003c/em> to Charles Dickens' \u003cem>A Christmas Carol.\u003c/em> Basically, it's a variation on the mulled wine above, using a strong, sweet, fortified wine, usually port, instead regular red wine. \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/12/02/hot-toddies-at-the-beagle-in-the-east-village/\">The Beagle\u003c/a>, a hot spot in New York City's East Village, makes theirs with Madeira (George Washington's favored tipple), updated with star anise. Typically, this would have been heated by plunging a hot poker into the drink. In a large, heavy pot, combine 1 bottle of ruby port or Madeira with sugar to taste (start with 1 1/2 tablespoons and add from there) and the rind and juice of one lemon, and 3 \"stars\" of star anise. Heat until steaming (but not boiling). Port packs a punch; you'll probably want to thin this with 1 cup very hot water. Taste for balance. Serve topped with thin slices of lemon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cocoa560.jpg\" alt=\"cocoa\" title=\"cocoa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36167\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Candy-Cane Hot Cocoa\u003c/strong>\u003cbr>\nIs this a cocktail or a dessert? If anyone goes caroling any more, this is the drink you want warming you up before and after all those choruses of \u003ca href=\"http://en.wikipedia.org/wiki/Good_King_Wenceslas\">Good King Wenceslas\u003c/a>. At this time of year, it's also a fun after-meal alternative. By mid-December, everyone's been hitting the cookie parties pretty hard. Save yourself the time and butter and bring out steaming mugs of this for dessert instead. If you're not happy unless you have a kitchen project in hand, make \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94144409\">homemade marshmallows\u003c/a>; otherwise, just put out a bowl of fresh whipped cream (use Straus Family Creamery's organic cream in the fat little glass bottle: \u003ca href=\"http://www.strausfamilycreamery.com/?title=cream-top%20milk\">the best\u003c/a>.) \u003c/p>\n\u003cp>Now, however much watery Swiss Miss out of the foil packet may inspire nostalgia for ice-rinks past, \u003cem>do not use\u003c/em> cocoa mix to make this. You know what you need to make really delicious hot cocoa? Three things: milk, unsweetened cocoa powder, and sugar. You put these things in a pot. You heat them up. You whisk them around a little until they're smooth and steaming, and there! You did it. \u003c/p>\n\u003cp>If you want a very rich drink, you can make \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/\">hot chocolate\u003c/a> from (what else?) milk, cream, and chopped chocolate. But honestly, drinking this kind of chocolate can be like scarfing a whole handful of melted truffles. Delicious, yes, but packing a wallop. What you want for a party is a \u003ca href=\"http://beeradvocate.com/articles/653\">session drink\u003c/a>, something you can sip by the mugful without going into cocoa-butter overload. \u003c/p>\n\u003cp>So, to make good hot cocoa, start with good, unsweetened cocoa powder; I like Droste, Valhrona, or Guittard. (Yes, Hershey's and Nestle's are cheaper and always available, but they're also bland as dust.) Whole milk makes the tastiest cocoa, but if you're using 1% or 2%, you can boost the flavor by using light-brown sugar instead of white. (Skim milk makes a flat-tasting, watery cocoa.) You can add a little grated semi-sweet or bittersweet chocolate for richness, a splash of vanilla extract for extra flavor. If you must use a mix, Ghirardelli's sweet ground chocolate and cocoa is good, if a little oversweet for a grown-up beverage like this. And of course, those who don't imbibe can drink it straight; making it from scratch makes it good enough to drink with nothing more than a marshmallow or cool dollop of cream on top. \u003c/p>\n\u003cp>How to do it: In a large saucepan over medium heat, whisk together 1 cup water with 1 1/2 cups unsweetened cocoa powder and 1 1/4 cups sugar. Whisk vigorously until mixture boils and comes together into a hot-fudgey syrup. Whisk in 1 gallon regular milk. Heat until steaming (don't boil) and taste for sweetness, adding more sugar as necessary. Remove from heat. Add 2 teaspoons of vanilla extract. For non-alcoholic cocoa, add 1 tablespoon peppermint extract, or to taste. For spiked cocoa, add a few gluggs of peppermint schnapps, or just put out the bottle and let guests spike to taste. Pour into mugs and hang a mini-candy cane off the rim. Top with marshmallows or fresh whipped cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/cider560.jpg\" alt=\"cider\" title=\"cider\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36168\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bourbon Cider \u003c/strong>\u003c/p>\n\u003cp>Do you really need a recipe? Hot or cold apple cider, spiked with good bourbon. If you're serving it cold, add a dash of cinnamon to a saucerful of sugar. Run a halved orange around the rim of each glass, then dunk the rim in cinnamon sugar. Shake the cider and bourbon together (or just pour in and stir) and pour into the rimmed glass. \u003c/p>\n\u003cp>For mulled bourbon cider, warm up your cider until hot but not boiling. Add a handful of cinnamon sticks and a few peel-on, thin slices of orange. Do not let the cider boil! Pour into mugs and top up with bourbon to taste, putting a cinnamon stick in each mug. For best results, use fresh, refrigerated cider (I love the cider made by \u003ca href=\"http://rainboworchards.co/\">Rainbow Orchard\u003c/a> in Camino, available at many local farmers' markets), not apple juice or jarred cider. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eggnog560.jpg\" alt=\"eggnog\" title=\"eggnog\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-36169\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wakeup Eggnog\u003c/strong>\u003c/p>\n\u003cp>Not every holiday cocktail needs to be warm. What this drink lacks in heat, it more than makes up for in richness. This is the cashmere of holiday drinks: lush, lavish, and posh. Now, egg nog, like fruitcake, has a bad reputation, mostly because the cheap stuff you find in the supermarket is just awful, full of fake flavorings and gunky thickeners. Read the ingredients and you will, rightfully, recoil. You have two options for good nog: make it yourself--not so hard if you've ever made custard--using this \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/30/nog/\">eggnog\u003c/a> recipe, or Anna Thomas's \u003ca href=\"http://susiebright.blogs.com/susiehomebreaker/2007/12/eggnog-to-die-f.html\">eggnog recipe\u003c/a>, a favorite of erotica writer and cultural critic \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a>. Or, buy a few quarts of the pale, lovely, elegant eggnog made by \u003ca href=\"http://strausfamilycreamery.com/?id=20&pcid=1&pid=7&find=eggnog#j7\">Straus Family Creamery.\u003c/a> The ingredients are what you'd use at home: milk, cream, eggs, sugar, nutmeg, all organic, and nothing else.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> Whichever recipe you choose, make it with half the amount of rum, bourbon, or whiskey called for, substituting a coffee liqueur like Kahlua for the other half. (Or just put out the Kahlua bottle alongside the bowl and let guests add to taste.) It's the perfect holiday pick-me-up; while the milk, cream, and alcohol relaxes you, the caffeine and sugar perk you up. This is the kind of brunch drink that seems like a great idea at the time, but be warned: it can flatten your guests for the rest of the day. But if you ever needed an excuse for an all-day Christmas movie-marathon (\u003ca href=\"http://vimeo.com/2434215\">\"Herbie doesn't like to make toys!\"\u003c/a>), a generous supply of this eggnog will supply it. Cheers! \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rejoice: Arizmendi Bakery's Remarkable Fruitcake",
"title": "Rejoice: Arizmendi Bakery's Remarkable Fruitcake",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/arizmendi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/arizmendi.jpg\" alt=\"arizmendi\" title=\"arizmendi\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-36006\">\u003c/a>\u003cbr>\nFruitcake gets a bad rap. You ask anyone from young to old and they’ll turn up their nose, proclaiming that it’s “dry” or “heavy” or that they’re scared of those neon-colored fruits. Well the times have changed and fruitcake, if made well, can be moist, a little bit boozy and incredibly tasty. At least that’s the case at \u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi\u003c/a> on 9th Avenue in San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_84711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_84711.jpg\" alt=\"arizmendi\" title=\"arizmendi\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36009\">\u003c/a>\u003cbr>\n\u003cem>Happy Arizmendi bakers: Erin Singer, Suet Cheng, Aeri Swendson\u003c/em>\u003c/p>\n\u003cp>While it seems like many of our families avoid fruitcake, it's been around for quite some time. In fact, the name can actually be traced back as far as the Middle Ages with the oldest reference going back to Roman times where they often included pomegranate seeds, pine nuts, and raisins. Since the bread is preserved with high levels of booze, crusaders and hunters were rumored to have carried this type of cake to sustain themselves over long periods of time away from home. All of the neon-colored fruits that folks fear today came much later down the line.\u003c/p>\n\u003cp>At Arizmendi, you won’t see any of those dried fruits either. Instead, you’ll find small warmly-scented loaves packed with dried fruits and nuts from \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery \u003c/a>across town. They use currants, lemon zest, orange zest, raisins, papaya, pineapple, apricots, almonds and cherries along with a smattering of spices like cloves, cinnamon, nutmeg and allspice. If you haven’t yet tried it, this is your year. The 9th Avenue location is doing 400 small loaves and they sell out quickly, so make sure to get down there beginning the first week of December to snag yours. They’ll hold until whenever you’re ready to serve it (the brandy functions as a preserver) -- some of the staff actually hang onto their loaves year after year and come in to re-dip them during the annual fruitcake-dipping process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fruitcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fruitcake.jpg\" alt=\"arizmendi fruitcake\" title=\"arizmendi fruitcake\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36010\">\u003c/a>\u003cbr>\n\u003cem>The fruitcake-making process at Arizmendi\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So what’s the secret? The best fruitcakes are started months in advance and dipped in liquor numerous times to allow the flavors to really mature and develop. Arizmendi began making the fruitcakes well over two months ago and they go through a three-dip cycle in brandy. First, the staff spends time cutting up all of the dried fruits, making the dough, and folding it all together. Suet Cheng says, “It’s mostly fruit and just enough batter to hold it altogether.\" Baker Erin Singer confirms that it’s almost like a scone dough, packed with so many fruits and nuts that it's really barely held together. After all of the dry ingredients are combined, it’s baked and they allow it to cool for 10-20 minutes. While it’s warm they do the first soak in brandy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_8467.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_8467.jpg\" alt=\"fruitcake\" title=\"fruitcake\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-36011\">\u003c/a>\u003cbr>\n\u003cem>Sneaking a taste of Arizmendi's fruitcake\u003c/em>\u003c/p>\n\u003cp>The first soak is the longest, meaning they allow each loaf to hang out for 4-5 minutes in the tub of brandy. Erin says, “they soak it up like crazy the first time around.” The subsequent soakings are for a shorter amount of time, usually 1-2 minutes. After soaking, the bakers wrap the loaves in cheesecloth and plastic wrap and store them for a month. When it’s time to re-dip, they take off the plastic and re-dip with the cheesecloth still on. \u003c/p>\n\u003cp>I had the chance to try the fruitcake after its last dipping and it was boozier than it will be when you buy it because it was straight out of the brandy. Chatting with the head baker over a cup of coffee and a small slice, I told her how it was the best fruitcake I'd ever had. In fact, I didn't realize fruitcake could be this good. If you could compare the flavor to a color, it’d be the deepest amber imaginable: intensely warm yet simultaneously dark and boozy and packed with chunks of fruit and nuts. And they’re heavy! With each soaking they take on more and more of the liquid making them incredibly moist and dense but in a \u003cem>wonderful-with-coffee\u003c/em> way, not a \u003cem>like-a-rock\u003c/em> way. \u003c/p>\n\u003cp>Sure, people do it differently. And it’s been done for hundreds of years which is why, I think, I’m so drawn to fruitcake. The thought that grandmothers and farm hands were dipping fruitcakes in much the same way that I experienced on this sunny San Francisco morning seems important to me. It’s a continuation of a holiday tradition that holds a lot of meaning for some, and little for others. If it’s not part of your cultural or family tradition, I encourage you to make some changes this year. I sure am. \u003c/p>\n\u003cp>\u003cstrong>Get Your Fruitcake:\u003c/strong>\u003cbr>\nFruitcakes will go on sale the first week of December and you can call and order one/reserve or just walk in and pick one up. The earlier, the better; they do sell out. Each fruitcake is $14. \u003c/p>\n\u003cp>\u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi Bakery\u003c/a>\u003cbr>\n1331 9th Avenue (between Irving and Judah)\u003cbr>\nSan Francisco, CA 94122\u003cbr>\n(415)566-3117\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hours:\u003cbr>\nTuesday-Friday: 7am-7pm\u003cbr>\nSaturday-Sunday: 7:30am-6pm\u003cbr>\nMonday: CLOSED\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/24/2011/11/arizmendi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/arizmendi.jpg\" alt=\"arizmendi\" title=\"arizmendi\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-36006\">\u003c/a>\u003cbr>\nFruitcake gets a bad rap. You ask anyone from young to old and they’ll turn up their nose, proclaiming that it’s “dry” or “heavy” or that they’re scared of those neon-colored fruits. Well the times have changed and fruitcake, if made well, can be moist, a little bit boozy and incredibly tasty. At least that’s the case at \u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi\u003c/a> on 9th Avenue in San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_84711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_84711.jpg\" alt=\"arizmendi\" title=\"arizmendi\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-36009\">\u003c/a>\u003cbr>\n\u003cem>Happy Arizmendi bakers: Erin Singer, Suet Cheng, Aeri Swendson\u003c/em>\u003c/p>\n\u003cp>While it seems like many of our families avoid fruitcake, it's been around for quite some time. In fact, the name can actually be traced back as far as the Middle Ages with the oldest reference going back to Roman times where they often included pomegranate seeds, pine nuts, and raisins. Since the bread is preserved with high levels of booze, crusaders and hunters were rumored to have carried this type of cake to sustain themselves over long periods of time away from home. All of the neon-colored fruits that folks fear today came much later down the line.\u003c/p>\n\u003cp>At Arizmendi, you won’t see any of those dried fruits either. Instead, you’ll find small warmly-scented loaves packed with dried fruits and nuts from \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery \u003c/a>across town. They use currants, lemon zest, orange zest, raisins, papaya, pineapple, apricots, almonds and cherries along with a smattering of spices like cloves, cinnamon, nutmeg and allspice. If you haven’t yet tried it, this is your year. The 9th Avenue location is doing 400 small loaves and they sell out quickly, so make sure to get down there beginning the first week of December to snag yours. They’ll hold until whenever you’re ready to serve it (the brandy functions as a preserver) -- some of the staff actually hang onto their loaves year after year and come in to re-dip them during the annual fruitcake-dipping process. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fruitcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fruitcake.jpg\" alt=\"arizmendi fruitcake\" title=\"arizmendi fruitcake\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-36010\">\u003c/a>\u003cbr>\n\u003cem>The fruitcake-making process at Arizmendi\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So what’s the secret? The best fruitcakes are started months in advance and dipped in liquor numerous times to allow the flavors to really mature and develop. Arizmendi began making the fruitcakes well over two months ago and they go through a three-dip cycle in brandy. First, the staff spends time cutting up all of the dried fruits, making the dough, and folding it all together. Suet Cheng says, “It’s mostly fruit and just enough batter to hold it altogether.\" Baker Erin Singer confirms that it’s almost like a scone dough, packed with so many fruits and nuts that it's really barely held together. After all of the dry ingredients are combined, it’s baked and they allow it to cool for 10-20 minutes. While it’s warm they do the first soak in brandy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_8467.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_8467.jpg\" alt=\"fruitcake\" title=\"fruitcake\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-36011\">\u003c/a>\u003cbr>\n\u003cem>Sneaking a taste of Arizmendi's fruitcake\u003c/em>\u003c/p>\n\u003cp>The first soak is the longest, meaning they allow each loaf to hang out for 4-5 minutes in the tub of brandy. Erin says, “they soak it up like crazy the first time around.” The subsequent soakings are for a shorter amount of time, usually 1-2 minutes. After soaking, the bakers wrap the loaves in cheesecloth and plastic wrap and store them for a month. When it’s time to re-dip, they take off the plastic and re-dip with the cheesecloth still on. \u003c/p>\n\u003cp>I had the chance to try the fruitcake after its last dipping and it was boozier than it will be when you buy it because it was straight out of the brandy. Chatting with the head baker over a cup of coffee and a small slice, I told her how it was the best fruitcake I'd ever had. In fact, I didn't realize fruitcake could be this good. If you could compare the flavor to a color, it’d be the deepest amber imaginable: intensely warm yet simultaneously dark and boozy and packed with chunks of fruit and nuts. And they’re heavy! With each soaking they take on more and more of the liquid making them incredibly moist and dense but in a \u003cem>wonderful-with-coffee\u003c/em> way, not a \u003cem>like-a-rock\u003c/em> way. \u003c/p>\n\u003cp>Sure, people do it differently. And it’s been done for hundreds of years which is why, I think, I’m so drawn to fruitcake. The thought that grandmothers and farm hands were dipping fruitcakes in much the same way that I experienced on this sunny San Francisco morning seems important to me. It’s a continuation of a holiday tradition that holds a lot of meaning for some, and little for others. If it’s not part of your cultural or family tradition, I encourage you to make some changes this year. I sure am. \u003c/p>\n\u003cp>\u003cstrong>Get Your Fruitcake:\u003c/strong>\u003cbr>\nFruitcakes will go on sale the first week of December and you can call and order one/reserve or just walk in and pick one up. The earlier, the better; they do sell out. Each fruitcake is $14. \u003c/p>\n\u003cp>\u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi Bakery\u003c/a>\u003cbr>\n1331 9th Avenue (between Irving and Judah)\u003cbr>\nSan Francisco, CA 94122\u003cbr>\n(415)566-3117\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hours:\u003cbr>\nTuesday-Friday: 7am-7pm\u003cbr>\nSaturday-Sunday: 7:30am-6pm\u003cbr>\nMonday: CLOSED\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "FuseBox in Oakland: A Soon-to-Open Korean Restaurant Featuring Hand-Crafted Pickles",
"title": "FuseBox in Oakland: A Soon-to-Open Korean Restaurant Featuring Hand-Crafted Pickles",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>Asian cuisine in the Bay Area has a new crop of intensely passionate leaders with enough talent and culinary chops to \u003ca title=\"Mission Chinese/Martha Stewart\" href=\"http://sf.eater.com/archives/2011/10/24/watch_mission_chinese_foods_danny_bowien_school_martha_stewart_on_biang_biang_noodles.php\"> lure Martha Stewart to the table\u003c/a>. Anthony Myint and Danny Bowien stand behind big, bold \u003ca title=\"Mission Chinese\" href=\"http://www.missionchinesefood.com/\">Mission Chinese\u003c/a>. Sylvan Mishima Brackett of \u003ca title=\"Peko Peko\" href=\"http://eatpekopeko.com/\">PekoPeko Catering\u003c/a>’s insanely articulate and authentic Japanese food will certainly land him on the map of grander things -- one hopes the rumors are true that he’s seeking his own location. And scheduled to open in January, \u003ca title=\"FuseBox on Facebook\" href=\"http://www.facebook.com/pages/FuseBOX/347102905645?sk=wall\">FuseBox\u003c/a>, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\" alt=\"FuseBox Kimchee\" title=\"FuseBox Kimchee\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36052\">\u003c/a>What’s pucker-worthy about Chang’s cuisine is its pickle-centric nature, many varieties of which he’s been sharing with the pickling community. He’s currently crafting several different varieties of kimchee, using the standard cabbage and daikon, and also rapini and turnip greens. He prides himself on making use of the “offal of vegetables” and thereby using ever part -- including radish greens, and reusing a vinegar pickle brine and the pickled garlic that flavors it. He dunks in the drink your standard vegetables such as cucumbers (see the recipe for Oiji below) and breakfast radish, but also more experimental concepts such as blueberries, summer squash, and fennel. FuseBox is equipped with some vegetable boxes that will grow some of the produce, and Chang is currently working with the \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> to have them grow additional vegetables for him. Everything pickled and fermented from Chang’s kitchen will be as closely sourced as possible.\u003c/p>\n\u003cp>Of course, pickles aren’t the only things on the menu. Bacon-wrapped mochi are satisfyingly stretchy and smoky, and Chang will be grilling ko chu jang pork and chicken yakitori, and caking housemade tofu.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\" alt=\"Bacon Mochi\" title=\"Bacon Mochi\" width=\"320\" height=\"196\" class=\"alignright size-full wp-image-36051\">\u003c/a>\u003c/p>\n\u003cp>Chang takes regular trips to LA to procure quality, small-batch artisan soy sauce -- he says it’s the closest place to find it outside Korea. But another of the most impressive aspects of Chang’s cooking is that he makes his own gochuchang, the hot, salty and sweet fermented red pepper paste that is the basis of Korean cooking (akin to what miso is to Japanese cuisine). Few are the Korean chefs who make their own. Most Korean markets offer several different varieties, and if you’ve ever eaten Korean food, you’ve tasted it. It’s used in stir fries like bi bim bab, as a marinade for bulgogi, to flavor stews, as a condiment for crispy lettuce wraps, as the base for soups, and in many varieties of Korean pickles. I’d never tasted good gochuchang until I’d encountered Chang’s proprietary blend of glutinous rice, soybeans, red chili powder, and sugar. The sauce ferments for about 60-90 days.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\" alt=\"gochujang\" title=\"gochuchang\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36050\">\u003c/a>“It took a while to learn the gochuchang. I went through so many batches where mold had developed. What I make is not as sweet as the store-bought stuff; more earthy.” Chang reports that in anticipation of the FuseBox opening, he’s experimenting with different varieties of gochuchang, including one for fish stews, and another to be eaten fresh.\u003c/p>\n\u003cp>Chang has kimchee and other Korean flavors flowing in his blood. As a child born in Korea, family friends gathered to play cards at his house and eat his mother’s well-loved kimchee chi gae. “There’s a Korean expression, ‘She just had her hands in the food,’ and that’s why it was so good. We didn’t have recipes or grow up with cooking books. Cooking was just innate to her.”\u003c/p>\n\u003cp>Eventually, after Chang’s family moved to Guam, his mother opened her own Korean restaurant when he was 13 years old, and he immediately began helping out by cleaning dishes, sweeping, and mopping. Later he was allowed to slice meat and occasionally pop into the kitchen. “I’m so grateful for everything she taught me, and I wish I’d followed her more. However, at the time, I didn’t think she was really, really cooking. It wasn’t as exciting as watching chefs on the cooking shows!” Growing up with Guam’s tiny and remote culinary culture, Chang laughs as he recalls that the PBS show \u003ca title=\"Great Chefs, Great Cities\" href=\"http://www.greatchefs.com/about/syndication/great-chefs-great-cities/\">\u003cem>Great Chefs, Great Cities\u003c/em>\u003c/a> was a huge influence on his career choice.\u003c/p>\n\u003cp>Just a few days after his 17th birthday, Chang moved to Berkeley by himself to begin qualifying for in-state tuition at UC Berkeley, where he later studied sociology. To fund his schooling, he worked in a bagel shop, then as a butcher and a fishmonger at a market. He soon became a cook at the now-defunct Hwang Won, a Korean restaurant in Oakland, before launching his own catering business for 14 years.\u003c/p>\n\u003cp>After two years of effort, FuseBox has secured over \u003ca title=\"FuseBox on Kickstarter\" href=\"http://www.kickstarter.com/projects/188988154/fusebox-build-out-west-oakland-smallest-restaurant\">$17,000 via Kickstarter\u003c/a> (where I invested $25); enough to finish construction and, hopefully, have the inside complete for an opening this January. Expansion plans are already underway to offer outdoor seating and possibly open a market next door selling fresh fish, local artisan goods, and of course Chang’s pickles by the jar.\u003c/p>\n\u003cp>\u003cstrong>Oiji—Korean Cucumber Pickle\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Recipe by Sunhui Chang of FuseBox Oakland\u003cbr>\n\u003c/em>\u003cbr>\n5 small cucumbers—Either Pickling (Kirby), Persian, or Japanese\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n3 cloves garlic\u003cbr>\nThe whites of two green onions, cut into 1’ pieces\u003cbr>\n4-5 Korean chili pepper threads (available at Korean markets)\u003cbr>\n3/4 cup unseasoned rice vinegar\u003cbr>\n1/4 cup white sugar\u003cbr>\n1/2 cup water\u003c/p>\n\u003cp>Wash cucumbers, leaving them wet. Sprinkle salt on cucumbers and let them sit in a flat dish for three hours, turning them occasionally.\u003c/p>\n\u003cp>Wash the salt from the cucumbers and trim the ends so that they’ll fit standing upright in a pint-sized jar. Add them to the jar, along with the garlic, green onion, and pepper threads.\u003c/p>\n\u003cp>Meanwhile, make the brine. In a small saucepan, combine the vinegar, sugar and water. Bring to boil. Lower heat and simmer for 1-2 minutes.\u003c/p>\n\u003cp>Pour warm brine over cucumbers. Cover, cool, and refrigerate. Enjoy the pickles after two days, but they will last up to two weeks.\u003c/p>\n\u003cp>Makes one pint.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photo of Bacon Mochi by SunIm Chang. Photo of Kimchee and Gochuchang by Sarah K. Khan.\u003c/em>\u003c/p>\n\n",
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"excerpt": "And scheduled to open in January, FuseBox, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>Asian cuisine in the Bay Area has a new crop of intensely passionate leaders with enough talent and culinary chops to \u003ca title=\"Mission Chinese/Martha Stewart\" href=\"http://sf.eater.com/archives/2011/10/24/watch_mission_chinese_foods_danny_bowien_school_martha_stewart_on_biang_biang_noodles.php\"> lure Martha Stewart to the table\u003c/a>. Anthony Myint and Danny Bowien stand behind big, bold \u003ca title=\"Mission Chinese\" href=\"http://www.missionchinesefood.com/\">Mission Chinese\u003c/a>. Sylvan Mishima Brackett of \u003ca title=\"Peko Peko\" href=\"http://eatpekopeko.com/\">PekoPeko Catering\u003c/a>’s insanely articulate and authentic Japanese food will certainly land him on the map of grander things -- one hopes the rumors are true that he’s seeking his own location. And scheduled to open in January, \u003ca title=\"FuseBox on Facebook\" href=\"http://www.facebook.com/pages/FuseBOX/347102905645?sk=wall\">FuseBox\u003c/a>, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\" alt=\"FuseBox Kimchee\" title=\"FuseBox Kimchee\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36052\">\u003c/a>What’s pucker-worthy about Chang’s cuisine is its pickle-centric nature, many varieties of which he’s been sharing with the pickling community. He’s currently crafting several different varieties of kimchee, using the standard cabbage and daikon, and also rapini and turnip greens. He prides himself on making use of the “offal of vegetables” and thereby using ever part -- including radish greens, and reusing a vinegar pickle brine and the pickled garlic that flavors it. He dunks in the drink your standard vegetables such as cucumbers (see the recipe for Oiji below) and breakfast radish, but also more experimental concepts such as blueberries, summer squash, and fennel. FuseBox is equipped with some vegetable boxes that will grow some of the produce, and Chang is currently working with the \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> to have them grow additional vegetables for him. Everything pickled and fermented from Chang’s kitchen will be as closely sourced as possible.\u003c/p>\n\u003cp>Of course, pickles aren’t the only things on the menu. Bacon-wrapped mochi are satisfyingly stretchy and smoky, and Chang will be grilling ko chu jang pork and chicken yakitori, and caking housemade tofu.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\" alt=\"Bacon Mochi\" title=\"Bacon Mochi\" width=\"320\" height=\"196\" class=\"alignright size-full wp-image-36051\">\u003c/a>\u003c/p>\n\u003cp>Chang takes regular trips to LA to procure quality, small-batch artisan soy sauce -- he says it’s the closest place to find it outside Korea. But another of the most impressive aspects of Chang’s cooking is that he makes his own gochuchang, the hot, salty and sweet fermented red pepper paste that is the basis of Korean cooking (akin to what miso is to Japanese cuisine). Few are the Korean chefs who make their own. Most Korean markets offer several different varieties, and if you’ve ever eaten Korean food, you’ve tasted it. It’s used in stir fries like bi bim bab, as a marinade for bulgogi, to flavor stews, as a condiment for crispy lettuce wraps, as the base for soups, and in many varieties of Korean pickles. I’d never tasted good gochuchang until I’d encountered Chang’s proprietary blend of glutinous rice, soybeans, red chili powder, and sugar. The sauce ferments for about 60-90 days.\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/24/2011/11/gochujang-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\" alt=\"gochujang\" title=\"gochuchang\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36050\">\u003c/a>“It took a while to learn the gochuchang. I went through so many batches where mold had developed. What I make is not as sweet as the store-bought stuff; more earthy.” Chang reports that in anticipation of the FuseBox opening, he’s experimenting with different varieties of gochuchang, including one for fish stews, and another to be eaten fresh.\u003c/p>\n\u003cp>Chang has kimchee and other Korean flavors flowing in his blood. As a child born in Korea, family friends gathered to play cards at his house and eat his mother’s well-loved kimchee chi gae. “There’s a Korean expression, ‘She just had her hands in the food,’ and that’s why it was so good. We didn’t have recipes or grow up with cooking books. Cooking was just innate to her.”\u003c/p>\n\u003cp>Eventually, after Chang’s family moved to Guam, his mother opened her own Korean restaurant when he was 13 years old, and he immediately began helping out by cleaning dishes, sweeping, and mopping. Later he was allowed to slice meat and occasionally pop into the kitchen. “I’m so grateful for everything she taught me, and I wish I’d followed her more. However, at the time, I didn’t think she was really, really cooking. It wasn’t as exciting as watching chefs on the cooking shows!” Growing up with Guam’s tiny and remote culinary culture, Chang laughs as he recalls that the PBS show \u003ca title=\"Great Chefs, Great Cities\" href=\"http://www.greatchefs.com/about/syndication/great-chefs-great-cities/\">\u003cem>Great Chefs, Great Cities\u003c/em>\u003c/a> was a huge influence on his career choice.\u003c/p>\n\u003cp>Just a few days after his 17th birthday, Chang moved to Berkeley by himself to begin qualifying for in-state tuition at UC Berkeley, where he later studied sociology. To fund his schooling, he worked in a bagel shop, then as a butcher and a fishmonger at a market. He soon became a cook at the now-defunct Hwang Won, a Korean restaurant in Oakland, before launching his own catering business for 14 years.\u003c/p>\n\u003cp>After two years of effort, FuseBox has secured over \u003ca title=\"FuseBox on Kickstarter\" href=\"http://www.kickstarter.com/projects/188988154/fusebox-build-out-west-oakland-smallest-restaurant\">$17,000 via Kickstarter\u003c/a> (where I invested $25); enough to finish construction and, hopefully, have the inside complete for an opening this January. Expansion plans are already underway to offer outdoor seating and possibly open a market next door selling fresh fish, local artisan goods, and of course Chang’s pickles by the jar.\u003c/p>\n\u003cp>\u003cstrong>Oiji—Korean Cucumber Pickle\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Recipe by Sunhui Chang of FuseBox Oakland\u003cbr>\n\u003c/em>\u003cbr>\n5 small cucumbers—Either Pickling (Kirby), Persian, or Japanese\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n3 cloves garlic\u003cbr>\nThe whites of two green onions, cut into 1’ pieces\u003cbr>\n4-5 Korean chili pepper threads (available at Korean markets)\u003cbr>\n3/4 cup unseasoned rice vinegar\u003cbr>\n1/4 cup white sugar\u003cbr>\n1/2 cup water\u003c/p>\n\u003cp>Wash cucumbers, leaving them wet. Sprinkle salt on cucumbers and let them sit in a flat dish for three hours, turning them occasionally.\u003c/p>\n\u003cp>Wash the salt from the cucumbers and trim the ends so that they’ll fit standing upright in a pint-sized jar. Add them to the jar, along with the garlic, green onion, and pepper threads.\u003c/p>\n\u003cp>Meanwhile, make the brine. In a small saucepan, combine the vinegar, sugar and water. Bring to boil. Lower heat and simmer for 1-2 minutes.\u003c/p>\n\u003cp>Pour warm brine over cucumbers. Cover, cool, and refrigerate. Enjoy the pickles after two days, but they will last up to two weeks.\u003c/p>\n\u003cp>Makes one pint.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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 />",
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"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.",
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"id": "fresh-air",
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"hidden-brain": {
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"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.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"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. ",
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"jerrybrown": {
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"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. ",
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"order": 18
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},
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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},
"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",
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"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
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"masters-of-scale": {
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"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)",
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"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>",
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"officialWebsiteLink": "/mindshift/",
"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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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",
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"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",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"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": {
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},
"link": "/radio/program/on-the-media",
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"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"
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"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",
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},
"link": "/radio/program/pbs-newshour",
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"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"
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},
"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",
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"officialWebsiteLink": "/perspectives/",
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"order": 14
},
"link": "/perspectives",
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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",
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"meta": {
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"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",
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