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"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
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"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "Hush Supper Club Quietly Reveals Spicy Secrets",
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"content": "\u003cp>\u003ca href=\"http://www.hushsupperclub.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/geeta-hush500.jpg\" alt=\"geeta hush supper club\" title=\"geeta hush supper club\" width=\"500\" height=\"385\" class=\"alignnone size-full wp-image-31150\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Hush Supper Club\u003c/em>\u003c/p>\n\u003cp>What's a former World Bank worker doing running a secret supper club? Meet the accomplished amateur cook who goes by the name Geeta and hosts the \u003ca href=\"http://www.hushsupperclub.com/\">Hush Supper Club\u003c/a> in her Washington D.C. home. This weekend, Geeta brings Hush to the Bay Area, where she'll serve up culinary storytelling along with vegetarian Indian food.\u003c/p>\n\u003cp>Geeta grew up in Chicago eating the food of the Gujarati region in northwestern India. Her family followed the dietary restrictions of people who practice the ancient religion known as \u003ca href=\"http://en.wikipedia.org/wiki/Jainism\">Jainism\u003c/a>, a vegetarian cuisine that prohibits eating root vegetables that can't regenerate on their own (think potatoes, onions, and garlic). Well, there was that brief period when her father, worried about his children's ability to assimilate in America, took them out to eat hamburgers for a year or two. But otherwise, Geeta told me, she's led a meatless life.\u003c/p>\n\u003cp>Around three years ago, Geeta's mother became ill and she worried she might lose her (she's well now). But at the time, Geeta was struck by the fact that if her mother passed she'd take with her all the recipes to the food Geeta grew up with. She vowed then to learn the food traditions of her family and to master the comfort dishes from her family home.\u003c/p>\n\u003cp>Now in her late 30s, Geeta recently gave up her World Bank job traveling to Africa to devote much of her time to educating people about the food traditions of her culture and the stories behind these classic dishes. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Her Supper Club's are popular in D.C., where word spread quickly. Prominent media coverage in \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/03/09/AR2010030900651.html\">The Washington Post\u003c/a> and on \u003ca href=\"http://blog.rachaelray.com/index.php/2010/05/20/fresh-food-in-the-first-city-dining-in-dc/\">Rachel Ray's blog\u003c/a> has helped.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/hush-supperclub-table500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/hush-supperclub-table500.jpg\" alt=\"hush supper club table setting. Photo by Pam Rutter\" title=\"hush supper club table setting. Photo by Pam Rutter\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-31152\">\u003c/a>\u003cbr>\n\u003cem>Hush Supper Club. Photo: Pam Rutter\u003c/em>\u003c/p>\n\u003cp>Last Friday she held a Supper Club in a friend's home in The Elmwood neighborhood of Berkeley. Tonight Hush comes to San Francisco's Potrero Hill and on Saturday to Oakland's Jack London Square. Geeta spoke with Bay Area Bites earlier this week.\u003c/p>\n\u003cp>\u003cstrong>What can attendees expect at a Hush Supper Club event?\u003c/strong>\u003c/p>\n\u003cp>I think of it more as a salon than a trendy underground dinner.There's a playfulness to these salons, a sense that people can be kids again. I want to challenge the hipsters who aren't bothered to get bothered (or involved) with something. We'll start with a cocktail, which allows people to get the \"What do you do?/How did you get here?\" questions out of the way. I don't socialize with my guests at this stage, I like them to get to know each other, as it's often strangers coming together.\u003c/p>\n\u003cp>I like to keep it small; 12 is ideal, sometimes we'll have up to 16. The more intimate the better. The evening typically lasts four to five hours and the suggested donation is $75.\u003c/p>\n\u003cp>\u003cstrong>Why did you start the supper club?\u003c/strong>\u003c/p>\n\u003cp>For three reasons: One, India is on the move and I wanted to tell the story of my people and my culture. Secondly, before there were celebrity chefs and fetishized food, there was just food and the stories behind the dishes we eat, and I want to continue that tradition. And three, as someone who likes to tell stories, I like to question people's assumptions about culture and provoke them to think through food.\u003c/p>\n\u003cp>\u003cstrong>What are some misunderstandings about the Jain diet and how closely do you follow the food regimen?\u003c/strong>\u003c/p>\n\u003cp>Some people think we don't eat dairy, but yogurt is a big part of our diet. It gets kind of complicated with the food rules but essentially we don't eat any plant that can't regenerate itself, which is why tubers like potatoes are off limits, as well as garlic and onions. When I traveled to Africa a lot I found myself eating eggs, which is a big no-no in the Jain world, but I needed to find protein sources. As a rule, Jains don't drink, but this Jain likes a cocktail.\u003c/p>\n\u003cp>\u003cstrong>What's on the menu this weekend?\u003c/strong>\u003c/p>\n\u003cp>We'll probably start with a saffron-cardamon infused cocktail. Since it's summer I'm thinking mangoes. Mango lassi, of course, but also mango soup which is savory. I'll do a chaat making demonstration. I'll probably serve a \u003cem>chana chaat\u003c/em> (chickpea snack), which is the quintessential Gujarati street food. \u003c/p>\n\u003cp>We'll have \u003cem>dhokla\u003c/em> (steamed lentil-and-rice cakes), a chana masala, and a classic corn dish, with green chili, coconut, and raisins. Maybe some okra. \u003c/p>\n\u003cp>And then falooda, a cooling, creamy, rose-scented dessert with basil seeds and gooey noodles, that you mix all together. It has this wonderful perfume. Chai, of course.\u003c/p>\n\u003cp>\u003cstrong>Have you noticed differences in the dinner conversations in the D.C., Chicago and Bay Area Hush Supper Club events?\u003c/strong>\u003c/p>\n\u003cp>In D.C., since so much of Washington life involves international travel, you can literally verify headlines at dinner parts with people just back from Uganda and Iraq. I challenge people there not to ask \"What do you do?\" In Chicago I suggest people find something else to talk about beyond the bears, bulls, cubs -- in other words sports. Here in the Bay Area, there's a lot of talk about the food and food culture, so I encourage guests to mix it up.\u003c/p>\n\u003cp>\u003cstrong>What are some of the signature flavors in your cuisine?\u003c/strong>\u003c/p>\n\u003cp>Common spices used in Jain cuisine include saffron, cinnamon, cardamon, chili, coriander, cumin, and turmeric. Fresh herbs include cilantro and mint and curry leaves in the winter. We get a lot of protein from chickpea, lentil. or bean flours. And we use yogurt in our flat-bread doughs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/spice-sacks500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/spice-sacks500.jpg\" alt=\"spice sacks\" title=\"spice sacks\" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-31153\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Hush Supper Club\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's the secret ingredient in your spice box?\u003c/strong>\u003c/p>\n\u003cp>The mystery ingredient is \u003ca href=\"http://www.seriouseats.com/2010/06/spice-hunting-asafoetida-hing.html\">hing (asafoetida)\u003c/a> which is a pungent garlic-like flavoring and a digestive aid, known for its anti-gas properties, as my mother likes to say.\u003c/p>\n\u003cp>\u003cstrong>What's next for Hush?\u003c/strong>\u003c/p>\n\u003cp>I'd like to write a memoir about my food and culture, and my experience sharing it through the supper clubs. I walked away from a life at the World Bank for a spice box. But that kind of entrepreneurial pluck is respected by my people. \u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>For up-to-the minute info on ticket availability -- a few seats were still left at press time for both Hush Supper Club events this weekend -- visit the \u003ca href=\"http://www.facebook.com/hushsupperclub?sk=wall\">Hush Supper Club Facebook page\u003c/a>. To reserve a spot visit the \u003ca href=\"http://www.hushsupperclub.com/reserve/\">Hush Supper Club site\u003c/a>. Follow \u003ca href=\"https://twitter.com/#!/hushsupperclub\">@hushsupperclub\u003c/a> on Twitter.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Hush Supper Club quietly slips into the Bay Area to share spicy secrets and stories. Find out about the mystery ingredient in Jain cooking from supper club chef Geeta.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.hushsupperclub.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/geeta-hush500.jpg\" alt=\"geeta hush supper club\" title=\"geeta hush supper club\" width=\"500\" height=\"385\" class=\"alignnone size-full wp-image-31150\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Hush Supper Club\u003c/em>\u003c/p>\n\u003cp>What's a former World Bank worker doing running a secret supper club? Meet the accomplished amateur cook who goes by the name Geeta and hosts the \u003ca href=\"http://www.hushsupperclub.com/\">Hush Supper Club\u003c/a> in her Washington D.C. home. This weekend, Geeta brings Hush to the Bay Area, where she'll serve up culinary storytelling along with vegetarian Indian food.\u003c/p>\n\u003cp>Geeta grew up in Chicago eating the food of the Gujarati region in northwestern India. Her family followed the dietary restrictions of people who practice the ancient religion known as \u003ca href=\"http://en.wikipedia.org/wiki/Jainism\">Jainism\u003c/a>, a vegetarian cuisine that prohibits eating root vegetables that can't regenerate on their own (think potatoes, onions, and garlic). Well, there was that brief period when her father, worried about his children's ability to assimilate in America, took them out to eat hamburgers for a year or two. But otherwise, Geeta told me, she's led a meatless life.\u003c/p>\n\u003cp>Around three years ago, Geeta's mother became ill and she worried she might lose her (she's well now). But at the time, Geeta was struck by the fact that if her mother passed she'd take with her all the recipes to the food Geeta grew up with. She vowed then to learn the food traditions of her family and to master the comfort dishes from her family home.\u003c/p>\n\u003cp>Now in her late 30s, Geeta recently gave up her World Bank job traveling to Africa to devote much of her time to educating people about the food traditions of her culture and the stories behind these classic dishes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Her Supper Club's are popular in D.C., where word spread quickly. Prominent media coverage in \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/03/09/AR2010030900651.html\">The Washington Post\u003c/a> and on \u003ca href=\"http://blog.rachaelray.com/index.php/2010/05/20/fresh-food-in-the-first-city-dining-in-dc/\">Rachel Ray's blog\u003c/a> has helped.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/hush-supperclub-table500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/hush-supperclub-table500.jpg\" alt=\"hush supper club table setting. Photo by Pam Rutter\" title=\"hush supper club table setting. Photo by Pam Rutter\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-31152\">\u003c/a>\u003cbr>\n\u003cem>Hush Supper Club. Photo: Pam Rutter\u003c/em>\u003c/p>\n\u003cp>Last Friday she held a Supper Club in a friend's home in The Elmwood neighborhood of Berkeley. Tonight Hush comes to San Francisco's Potrero Hill and on Saturday to Oakland's Jack London Square. Geeta spoke with Bay Area Bites earlier this week.\u003c/p>\n\u003cp>\u003cstrong>What can attendees expect at a Hush Supper Club event?\u003c/strong>\u003c/p>\n\u003cp>I think of it more as a salon than a trendy underground dinner.There's a playfulness to these salons, a sense that people can be kids again. I want to challenge the hipsters who aren't bothered to get bothered (or involved) with something. We'll start with a cocktail, which allows people to get the \"What do you do?/How did you get here?\" questions out of the way. I don't socialize with my guests at this stage, I like them to get to know each other, as it's often strangers coming together.\u003c/p>\n\u003cp>I like to keep it small; 12 is ideal, sometimes we'll have up to 16. The more intimate the better. The evening typically lasts four to five hours and the suggested donation is $75.\u003c/p>\n\u003cp>\u003cstrong>Why did you start the supper club?\u003c/strong>\u003c/p>\n\u003cp>For three reasons: One, India is on the move and I wanted to tell the story of my people and my culture. Secondly, before there were celebrity chefs and fetishized food, there was just food and the stories behind the dishes we eat, and I want to continue that tradition. And three, as someone who likes to tell stories, I like to question people's assumptions about culture and provoke them to think through food.\u003c/p>\n\u003cp>\u003cstrong>What are some misunderstandings about the Jain diet and how closely do you follow the food regimen?\u003c/strong>\u003c/p>\n\u003cp>Some people think we don't eat dairy, but yogurt is a big part of our diet. It gets kind of complicated with the food rules but essentially we don't eat any plant that can't regenerate itself, which is why tubers like potatoes are off limits, as well as garlic and onions. When I traveled to Africa a lot I found myself eating eggs, which is a big no-no in the Jain world, but I needed to find protein sources. As a rule, Jains don't drink, but this Jain likes a cocktail.\u003c/p>\n\u003cp>\u003cstrong>What's on the menu this weekend?\u003c/strong>\u003c/p>\n\u003cp>We'll probably start with a saffron-cardamon infused cocktail. Since it's summer I'm thinking mangoes. Mango lassi, of course, but also mango soup which is savory. I'll do a chaat making demonstration. I'll probably serve a \u003cem>chana chaat\u003c/em> (chickpea snack), which is the quintessential Gujarati street food. \u003c/p>\n\u003cp>We'll have \u003cem>dhokla\u003c/em> (steamed lentil-and-rice cakes), a chana masala, and a classic corn dish, with green chili, coconut, and raisins. Maybe some okra. \u003c/p>\n\u003cp>And then falooda, a cooling, creamy, rose-scented dessert with basil seeds and gooey noodles, that you mix all together. It has this wonderful perfume. Chai, of course.\u003c/p>\n\u003cp>\u003cstrong>Have you noticed differences in the dinner conversations in the D.C., Chicago and Bay Area Hush Supper Club events?\u003c/strong>\u003c/p>\n\u003cp>In D.C., since so much of Washington life involves international travel, you can literally verify headlines at dinner parts with people just back from Uganda and Iraq. I challenge people there not to ask \"What do you do?\" In Chicago I suggest people find something else to talk about beyond the bears, bulls, cubs -- in other words sports. Here in the Bay Area, there's a lot of talk about the food and food culture, so I encourage guests to mix it up.\u003c/p>\n\u003cp>\u003cstrong>What are some of the signature flavors in your cuisine?\u003c/strong>\u003c/p>\n\u003cp>Common spices used in Jain cuisine include saffron, cinnamon, cardamon, chili, coriander, cumin, and turmeric. Fresh herbs include cilantro and mint and curry leaves in the winter. We get a lot of protein from chickpea, lentil. or bean flours. And we use yogurt in our flat-bread doughs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/spice-sacks500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/spice-sacks500.jpg\" alt=\"spice sacks\" title=\"spice sacks\" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-31153\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Hush Supper Club\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's the secret ingredient in your spice box?\u003c/strong>\u003c/p>\n\u003cp>The mystery ingredient is \u003ca href=\"http://www.seriouseats.com/2010/06/spice-hunting-asafoetida-hing.html\">hing (asafoetida)\u003c/a> which is a pungent garlic-like flavoring and a digestive aid, known for its anti-gas properties, as my mother likes to say.\u003c/p>\n\u003cp>\u003cstrong>What's next for Hush?\u003c/strong>\u003c/p>\n\u003cp>I'd like to write a memoir about my food and culture, and my experience sharing it through the supper clubs. I walked away from a life at the World Bank for a spice box. But that kind of entrepreneurial pluck is respected by my people. \u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>For up-to-the minute info on ticket availability -- a few seats were still left at press time for both Hush Supper Club events this weekend -- visit the \u003ca href=\"http://www.facebook.com/hushsupperclub?sk=wall\">Hush Supper Club Facebook page\u003c/a>. To reserve a spot visit the \u003ca href=\"http://www.hushsupperclub.com/reserve/\">Hush Supper Club site\u003c/a>. Follow \u003ca href=\"https://twitter.com/#!/hushsupperclub\">@hushsupperclub\u003c/a> on Twitter.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sean Timberlake Shares Favorite Summer Food Spots in San Francisco",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sean.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sean.jpg\" alt=\"Sean Timberlake\" title=\"Sean Timberlake\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-30592\">\u003c/a>\u003c/p>\n\u003cp>This week's culinary tour guide is Sean Timberlake, half of \u003ca href=\"http://hedonia.seantimberlake.com/\" title=\"Hedonia\">Team Hedonia\u003c/a> and the mastermind behind \u003ca href=\"http://www.punkdomestics.com/\" title=\"Punk Domestics\">Punk Domestics\u003c/a>. As a food blogger for five years running, Sean is known around these parts as the go-to guy for food-related advice. Want to pickle some vegetables? Preserve your grandma's strawberries? Find the perfect place to take your beloved for a very special dinner? He's your guy.\u003c/p>\n\u003cp>Non-locals might not think to peruse neighborhoods such as the Castro and Noe Valley when looking for distinctive dining experiences, but Sean, a longtime San Francisco resident, has some awesome tips to share on the part of SF lesser known for their edible offerings. Remember: there's more to San Francisco food than the Mission and North Beach!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003cbr>\nI consider the farmers markets each their own discrete events. The produce is ever-changing, and each market has its own strengths. I love the Castro and Noe Valley farmers markets, but for different reasons. \u003ca href=\"http://singleguychef.blogspot.com/2009/09/get-fresh-produce-at-castro-farmers.html\" title=\"Castro Farmers Market\">Castro's\u003c/a> got great bakeries (oh the irony, considering the carb-phobic demographic) and gorgeous fruit (no comment); \u003ca href=\"http://www.noevalleyfarmersmarket.com/\" title=\"Noe Valley Farmers Market\">Noe Valley\u003c/a> has Prather Ranch every other week, plus kooky musicians to entertain the kids. Just watch yourself around the stroller bank. It can get tight. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003cbr>\nBecause we have relatively few places with outdoor seating in San Francisco, they get busy when the weather is favorable, so I often avoid them. But I can be swayed to hang out at \u003ca href=\"http://www.theramprestaurant.com/\" title=\"The Ramp SF\">The Ramp\u003c/a> over a couple of beers, and I've recently become enamored with the new \u003ca href=\"http://www.bluestembrasserie.com/\" title=\"Bluestem Brasserie\">Bluestem Brasserie\u003c/a> downtown. Their upstairs balcony is a great spot to watch the world go by. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where are your favorite ice cream places in SF? What's your favorite flavor there?\u003c/strong>\u003cbr>\nLike everyone, I love both Bi-Rite Creamery and Humphry Slocombe, but I'm still a \u003ca href=\"http://www.mitchellsicecream.com/\" title=\"Mitchell's Ice Cream\">Mitchell's\u003c/a> loyalist, and there's a spot right in my neighborhood, \u003ca href=\"http://www.yelp.com/biz/subs-san-francisco\" title=\"Subs Ice Cream\">Subs, Inc.\u003c/a> in Noe Valley, that carries it. Mostly I'm a purist. I'm really happiest with simple vanilla, or maybe pistachio. But sometimes I like to get adventurous. At \u003ca href=\"http://www.yelp.com/biz/marco-polo-italian-ice-cream-san-francisco\" title=\"Marco Polo SF\">Marco Polo\u003c/a> out in Parkside, they have some edgier flavors, like black sesame or the infamous durian. I tried the latter once. I've got a broad palate, but even I was not ready to commit to a whole scoop. Yet. \u003c/p>\n\u003cp>\u003cstrong>Is Noe Valley a culinary contender in San Francisco?\u003c/strong>\u003cbr>\nNoe Valley can't compete with the Mission, but we have a few gems. \u003ca href=\"http://www.contigosf.com/\" title=\"Contigo SF\">Contigo\u003c/a>, the Cal-Catalan place on Castro, is our hands-down favorite restaurant in the city, and we are frequent diners at \u003ca href=\"http://www.foodgal.com/2009/01/take-five-with-chris-cosentino-the-chef-who-is-offal-good-at-what-he-does/\" title=\"Incanto SF\">Incanto\u003c/a> as well. \u003ca href=\"http://www.fireflyrestaurant.com/\" title=\"Firefly SF\">Firefly\u003c/a> still manages to turn out good food after all these years from its dot-com darling days, and \u003ca href=\"http://www.lezinc.com/\" title=\"Le Zinc SF\">Le Zinc\u003c/a> has a lovely brunch. I get the brik every time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What other little-known neighborhoods are up and coming in the food scene?\u003c/strong> \u003cbr>\nHayes Valley has a charming food scene, and the Castro is finally coming into its own culinarily, after years as a virtual dining desert. \u003ca href=\"http://www.frances-sf.com/\" title=\"Frances SF\">Frances\u003c/a> gets all the attention, and it's great, but little \u003ca href=\"http://www.ardoisesf.com/\" title=\"L'Ardoise SF\">L'Ardoise\u003c/a> in Duboce Triangle is unjustly overlooked. \u003ca href=\"http://www.starbellysf.com/\" title=\"Starbelly SF\">Starbelly\u003c/a> is a crowd pleaser. And since \u003ca href=\"http://www.blackbirdbar.com/\" title=\"Blackbird SF\">Blackbird\u003c/a> came on the scene, we even have honest to god cocktails in the 'Stro. We're not in Kansas anymore! \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/24/2011/07/sean.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sean.jpg\" alt=\"Sean Timberlake\" title=\"Sean Timberlake\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-30592\">\u003c/a>\u003c/p>\n\u003cp>This week's culinary tour guide is Sean Timberlake, half of \u003ca href=\"http://hedonia.seantimberlake.com/\" title=\"Hedonia\">Team Hedonia\u003c/a> and the mastermind behind \u003ca href=\"http://www.punkdomestics.com/\" title=\"Punk Domestics\">Punk Domestics\u003c/a>. As a food blogger for five years running, Sean is known around these parts as the go-to guy for food-related advice. Want to pickle some vegetables? Preserve your grandma's strawberries? Find the perfect place to take your beloved for a very special dinner? He's your guy.\u003c/p>\n\u003cp>Non-locals might not think to peruse neighborhoods such as the Castro and Noe Valley when looking for distinctive dining experiences, but Sean, a longtime San Francisco resident, has some awesome tips to share on the part of SF lesser known for their edible offerings. Remember: there's more to San Francisco food than the Mission and North Beach!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003cbr>\nI consider the farmers markets each their own discrete events. The produce is ever-changing, and each market has its own strengths. I love the Castro and Noe Valley farmers markets, but for different reasons. \u003ca href=\"http://singleguychef.blogspot.com/2009/09/get-fresh-produce-at-castro-farmers.html\" title=\"Castro Farmers Market\">Castro's\u003c/a> got great bakeries (oh the irony, considering the carb-phobic demographic) and gorgeous fruit (no comment); \u003ca href=\"http://www.noevalleyfarmersmarket.com/\" title=\"Noe Valley Farmers Market\">Noe Valley\u003c/a> has Prather Ranch every other week, plus kooky musicians to entertain the kids. Just watch yourself around the stroller bank. It can get tight. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003cbr>\nBecause we have relatively few places with outdoor seating in San Francisco, they get busy when the weather is favorable, so I often avoid them. But I can be swayed to hang out at \u003ca href=\"http://www.theramprestaurant.com/\" title=\"The Ramp SF\">The Ramp\u003c/a> over a couple of beers, and I've recently become enamored with the new \u003ca href=\"http://www.bluestembrasserie.com/\" title=\"Bluestem Brasserie\">Bluestem Brasserie\u003c/a> downtown. Their upstairs balcony is a great spot to watch the world go by. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where are your favorite ice cream places in SF? What's your favorite flavor there?\u003c/strong>\u003cbr>\nLike everyone, I love both Bi-Rite Creamery and Humphry Slocombe, but I'm still a \u003ca href=\"http://www.mitchellsicecream.com/\" title=\"Mitchell's Ice Cream\">Mitchell's\u003c/a> loyalist, and there's a spot right in my neighborhood, \u003ca href=\"http://www.yelp.com/biz/subs-san-francisco\" title=\"Subs Ice Cream\">Subs, Inc.\u003c/a> in Noe Valley, that carries it. Mostly I'm a purist. I'm really happiest with simple vanilla, or maybe pistachio. But sometimes I like to get adventurous. At \u003ca href=\"http://www.yelp.com/biz/marco-polo-italian-ice-cream-san-francisco\" title=\"Marco Polo SF\">Marco Polo\u003c/a> out in Parkside, they have some edgier flavors, like black sesame or the infamous durian. I tried the latter once. I've got a broad palate, but even I was not ready to commit to a whole scoop. Yet. \u003c/p>\n\u003cp>\u003cstrong>Is Noe Valley a culinary contender in San Francisco?\u003c/strong>\u003cbr>\nNoe Valley can't compete with the Mission, but we have a few gems. \u003ca href=\"http://www.contigosf.com/\" title=\"Contigo SF\">Contigo\u003c/a>, the Cal-Catalan place on Castro, is our hands-down favorite restaurant in the city, and we are frequent diners at \u003ca href=\"http://www.foodgal.com/2009/01/take-five-with-chris-cosentino-the-chef-who-is-offal-good-at-what-he-does/\" title=\"Incanto SF\">Incanto\u003c/a> as well. \u003ca href=\"http://www.fireflyrestaurant.com/\" title=\"Firefly SF\">Firefly\u003c/a> still manages to turn out good food after all these years from its dot-com darling days, and \u003ca href=\"http://www.lezinc.com/\" title=\"Le Zinc SF\">Le Zinc\u003c/a> has a lovely brunch. I get the brik every time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What other little-known neighborhoods are up and coming in the food scene?\u003c/strong> \u003cbr>\nHayes Valley has a charming food scene, and the Castro is finally coming into its own culinarily, after years as a virtual dining desert. \u003ca href=\"http://www.frances-sf.com/\" title=\"Frances SF\">Frances\u003c/a> gets all the attention, and it's great, but little \u003ca href=\"http://www.ardoisesf.com/\" title=\"L'Ardoise SF\">L'Ardoise\u003c/a> in Duboce Triangle is unjustly overlooked. \u003ca href=\"http://www.starbellysf.com/\" title=\"Starbelly SF\">Starbelly\u003c/a> is a crowd pleaser. And since \u003ca href=\"http://www.blackbirdbar.com/\" title=\"Blackbird SF\">Blackbird\u003c/a> came on the scene, we even have honest to god cocktails in the 'Stro. We're not in Kansas anymore! \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Crispy, Sweet, and Salty Kale Chips",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kale-in-bowl-1.jpg\" alt=\"kale chips \" title=\"kale chips \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-30902\">\u003c/p>\n\u003cp>A large portion of my childhood consisted of living on a \u003ca href=\"http://en.wikipedia.org/wiki/Macrobiotics\">macrobiotic diet\u003c/a>. As a kid, I wasn't much of a fan of brown rice, beans, burdock, seaweed, squash, and steamed leafy vegetables. I especially hated kale and after exiting that type of dietary lifestyle I thought that I would never eat kale again for the rest of my life. But something happened. My tastebuds changed and as I became a \"grown-up\" I started to crave the clean, fresh taste of the ingredients commonly found in macrobiotics. 10-year-old me would not believe it, but I often miss that food from my childhood. Now our pantry is full of seaweed, our vegetable crisper is full of leaves, and we always have a container of \u003ca href=\"http://www.edenfoods.com/store/product_info.php?products_id=110140\">umeboshi plums\u003c/a> on hand (which is amazing on a steamed ear of corn, by the way). Next to Hungarian food (my obligation by birth), Japanese is my favorite cuisine. And oddly enough, I now love kale. \u003c/p>\n\u003cp>Kale, as I am sure you have noticed, is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">all the rage right now\u003c/a>, which is pretty refreshing in light of the other recent trend foods out there (bacon, cupcakes, mac 'n' cheese...). It's incredibly \u003ca href=\"http://www.webmd.com/food-recipes/features/the-truth-about-kale\">healthy\u003c/a>, versatile, and hearty. \u003c/p>\n\u003cp>One of my favorite ways to eat kale is via kale chips. Raw foodists make these by dehydrating pieces of flavored kale (which is how the ones you buy \u003ca href=\"http://www.kaiafoods.com/store/home.php?cat=8\">by the bag\u003c/a> are made). They are either very simply seasoned, or are smothered in a nut or seed-based sauce before making them crisp. Unfortunately, most of us don't own a dehydrator. But luckily, you can easily make kale chips in your oven! It does change some things. Lightly dressing the kale is very important, so that the oven has a chance to make all the water evaporate -- otherwise you are left with soggy pieces of chewiness. And the oven-variety is best consumed right away -- crisp and even a little warm. It's not really for storing -- but I mean, why would you NOT want to finish a whole bowl in one sitting? \u003c/p>\n\u003cp>\u003cstrong>SESAME AGAVE KALE CHIPS\u003c/strong>\u003cbr>\n\u003cem>A crispy, sweet, and salty delight. \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Prep time: \u003c/strong>15 minutes\u003cbr>\n\u003cstrong>Cook time: \u003c/strong>30-40 minutes\u003cbr>\n\u003cstrong>Total time: \u003c/strong>55 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>one medium-sized bowl of chips\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch curly kale (curly works well, vs. Dino or Red Russian, since all the curls trap the sauce)\u003cbr>\n2 teaspoons soy sauce or tamari (or \u003ca href=\"http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html\">BRAGG Liquid Aminos\u003c/a>, or \u003ca href=\"http://www.coconutsecret.com/aminos2.html\">Coconut Secret coconut aminos\u003c/a> to make it soy-free)\u003cbr>\n4 teaspoons agave\u003cbr>\n2 teaspoons apple cider vinegar\u003cbr>\n2 teaspoons lemon juice\u003cbr>\n2 Tablespoons toasted sesame oil\u003cbr>\n2 cloves of garlic, pressed\u003cbr>\n4 Tablespoons hulled (white) sesame seeds\u003cbr>\n(You could also add a pinch of cayenne for a kick.)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 225 degrees. \u003c/p>\n\u003cp>2. Tear kale off of stems and into bite–sized pieces (remember: kale will shrink a lot while baking, so don't make them too small). \u003c/p>\n\u003cp>3. Wash kale in a big bowl of water. Drain, and dry as well as you can (preferably in a salad spinner). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kale-being-washed1.jpg\" alt=\"kale being washed\" title=\"kale being washed\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-30899\">\u003c/p>\n\u003cp>4. Whisk all other ingredients together and pour over kale a little at a time. Massage the sauce into the kale pieces so that they are well coated. You may not use all of the sauce. Only pour enough to JUST coast the leaves. You don't want it dripping. \u003c/p>\n\u003cp>5. Lay the kale pieces out on two parchment-paper-lined cookie sheets in a thin layer. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kale-on-baking-sheet.jpg\" alt=\"kale on baking sheet\" title=\"kale on baking sheet\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-30901\">\u003c/p>\n\u003cp>6. Bake for 30 – 40 minutes, turning the pieces once or twice while baking. Ovens vary so you may want to keep an eye on them and make sure they don’t start browning (which would make them bitter). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Once crisp, remove from oven and serve in a bowl. Eat right away. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kale-in-bowl-1.jpg\" alt=\"kale chips \" title=\"kale chips \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-30902\">\u003c/p>\n\u003cp>A large portion of my childhood consisted of living on a \u003ca href=\"http://en.wikipedia.org/wiki/Macrobiotics\">macrobiotic diet\u003c/a>. As a kid, I wasn't much of a fan of brown rice, beans, burdock, seaweed, squash, and steamed leafy vegetables. I especially hated kale and after exiting that type of dietary lifestyle I thought that I would never eat kale again for the rest of my life. But something happened. My tastebuds changed and as I became a \"grown-up\" I started to crave the clean, fresh taste of the ingredients commonly found in macrobiotics. 10-year-old me would not believe it, but I often miss that food from my childhood. Now our pantry is full of seaweed, our vegetable crisper is full of leaves, and we always have a container of \u003ca href=\"http://www.edenfoods.com/store/product_info.php?products_id=110140\">umeboshi plums\u003c/a> on hand (which is amazing on a steamed ear of corn, by the way). Next to Hungarian food (my obligation by birth), Japanese is my favorite cuisine. And oddly enough, I now love kale. \u003c/p>\n\u003cp>Kale, as I am sure you have noticed, is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">all the rage right now\u003c/a>, which is pretty refreshing in light of the other recent trend foods out there (bacon, cupcakes, mac 'n' cheese...). It's incredibly \u003ca href=\"http://www.webmd.com/food-recipes/features/the-truth-about-kale\">healthy\u003c/a>, versatile, and hearty. \u003c/p>\n\u003cp>One of my favorite ways to eat kale is via kale chips. Raw foodists make these by dehydrating pieces of flavored kale (which is how the ones you buy \u003ca href=\"http://www.kaiafoods.com/store/home.php?cat=8\">by the bag\u003c/a> are made). They are either very simply seasoned, or are smothered in a nut or seed-based sauce before making them crisp. Unfortunately, most of us don't own a dehydrator. But luckily, you can easily make kale chips in your oven! It does change some things. Lightly dressing the kale is very important, so that the oven has a chance to make all the water evaporate -- otherwise you are left with soggy pieces of chewiness. And the oven-variety is best consumed right away -- crisp and even a little warm. It's not really for storing -- but I mean, why would you NOT want to finish a whole bowl in one sitting? \u003c/p>\n\u003cp>\u003cstrong>SESAME AGAVE KALE CHIPS\u003c/strong>\u003cbr>\n\u003cem>A crispy, sweet, and salty delight. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Prep time: \u003c/strong>15 minutes\u003cbr>\n\u003cstrong>Cook time: \u003c/strong>30-40 minutes\u003cbr>\n\u003cstrong>Total time: \u003c/strong>55 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>one medium-sized bowl of chips\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch curly kale (curly works well, vs. Dino or Red Russian, since all the curls trap the sauce)\u003cbr>\n2 teaspoons soy sauce or tamari (or \u003ca href=\"http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html\">BRAGG Liquid Aminos\u003c/a>, or \u003ca href=\"http://www.coconutsecret.com/aminos2.html\">Coconut Secret coconut aminos\u003c/a> to make it soy-free)\u003cbr>\n4 teaspoons agave\u003cbr>\n2 teaspoons apple cider vinegar\u003cbr>\n2 teaspoons lemon juice\u003cbr>\n2 Tablespoons toasted sesame oil\u003cbr>\n2 cloves of garlic, pressed\u003cbr>\n4 Tablespoons hulled (white) sesame seeds\u003cbr>\n(You could also add a pinch of cayenne for a kick.)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 225 degrees. \u003c/p>\n\u003cp>2. Tear kale off of stems and into bite–sized pieces (remember: kale will shrink a lot while baking, so don't make them too small). \u003c/p>\n\u003cp>3. Wash kale in a big bowl of water. Drain, and dry as well as you can (preferably in a salad spinner). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kale-being-washed1.jpg\" alt=\"kale being washed\" title=\"kale being washed\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-30899\">\u003c/p>\n\u003cp>4. Whisk all other ingredients together and pour over kale a little at a time. Massage the sauce into the kale pieces so that they are well coated. You may not use all of the sauce. Only pour enough to JUST coast the leaves. You don't want it dripping. \u003c/p>\n\u003cp>5. Lay the kale pieces out on two parchment-paper-lined cookie sheets in a thin layer. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kale-on-baking-sheet.jpg\" alt=\"kale on baking sheet\" title=\"kale on baking sheet\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-30901\">\u003c/p>\n\u003cp>6. Bake for 30 – 40 minutes, turning the pieces once or twice while baking. Ovens vary so you may want to keep an eye on them and make sure they don’t start browning (which would make them bitter). \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Once crisp, remove from oven and serve in a bowl. Eat right away. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Recipe: Meyer Lemon Madeleines",
"title": "Recipe: Meyer Lemon Madeleines",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/madellines500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/madellines500.jpg\" alt=\"madeleines\" title=\"madeleines\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31015\">\u003c/a>\u003c/p>\n\u003cp>What ever happened to dessert as spectacle? Too often, dessert is something that happens out of sight. It's made earlier in the day and tucked away; or it's bought from a bakery or dug out of the freezer, the frozen last resort of mango sorbet or some bite-sized thing from Trader Joe's. The flaming drama of crepes Suzette and bananas Foster, it seems, is long behind us. \u003c/p>\n\u003cp>But why not reclaim the last course's potential as a little bit of interactive performance? After all, your guests have already been fed. If you screw up, no one's going to have to call for pizza delivery on the way home, loudly bemoaning your hubris in the kitchen. No one thinks you can just make a cake, \u003cem>snap,\u003c/em> like that, right under their noses while the dishes are being cleared and the coffee made. Thus, I've turned what is actually a fault--not getting it together on time to show up on the doorstep with a cake already baked--into a party trick, showing up with a bagful of ingredients secretly pre-measured and ready to mix and bake. Certain simple butter cakes, especially those topped with sliced fruit and an aromatic sprinkle of cinnamon sugar, like this ever-popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/06/a-sweet-year-plum-cake-for-rosh-hashanah/\">plum torte\u003c/a>, are perfect for this, with the added benefit of making everyone's mouth water with their alluring scent of browning butter, sugar, spice, and fruit. \u003c/p>\n\u003cp>Madeleines, those dainty, shell-shaped little cakes, are even easier, and have the added benefit of being French and therefore, to American eyes, fancy. They also give those who have put their time in reading Proust a chance to show off, especially if they can quote the relevant passages in the original. You can please, or one-up, these people by serving a \u003cem> tisane de tilleul\u003c/em> (linden-flower tea), since that is what Proust's narrator was drinking when his fragment of madeleine, soaked in the tea, brought forth its famously prolific gush of memory.) \u003c/p>\n\u003cp>Now, the thing about madeleines is, they're at their most delectable fresh out of the oven. Yes, the ones sold three at a time in little plastic bags at Starbucks or out of the vending machines in the Paris Metro are still pretty good; as spongy little cakes go, they're surprisingly resilient. But I still remember the \u003cem>grande geste\u003c/em> of some very posh French restaurant in New York City where, post-dessert but pre-check, the waiter brought out a complementary bowl, swaddled in a huge napkin, that was unfolded to reveal freshly baked madeleines snuggled in the white linen like baby birds in a nest. Ooh la la, how I wanted to kiss that waiter and leave him a huge, huge tip!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, to make this happen effortlessly after dinner, a few tricks. You can easily make the batter beforehand and stash it in the fridge. Because it depends on well-beaten eggs, not baking powder, for its puff, it won't lose any potency for being made ahead of time. The ingredients are pantry-simple--sugar, butter, flour, a little lemon or orange rind, a splash of vanilla and a pinch of salt--meaning no frantic last-minute trips will be needed to search out 85% chocolate or a bottle of Grand Marnier. The only thing you \u003cem>must \u003c/em>have is a madeleine pan. Usually, I am all about the good-enough substitution; many are the pie crusts I've rolled out with a tequila bottle and the chickens baked in a cast-iron skillet rather than an All-Clad roasting pan. No matter what the nice lady at Crate & Barrel tells you, you do not need a plastic strawberry huller shaped like a strawberry. Nor do you need an egg slicer or a mango pitter. \u003c/p>\n\u003cp>But in this case, there is no way around it; you want to make a madeleine, you need the pan that makes them what they are: neatly cupped, oblong and indented like a elongated scallop shell. Personally, I prefer the plain metal French version, the kind you need to thoroughly butter and flour to prevent sticking. They are work perfectly and last pretty much forever, so long as you wash and dry them carefully afterward to prevent them any flecks of rust from showing up. (The easy way to do this? Soak the pan for a few minutes to loosen any baked-on bits, give a gentle scrub and rinse, then flip over and return to the turned-off but still-warm oven to dry upside down.) There are non-stick versions, and those creepy, flippity-floppity silicone ones, but in my experience, the extra buttering and flouring the metal ones require help give the subtlest whisper of a crust, just a tiny bite of nutty golden-browness to contrast with the sunny, spongy crumb.\u003c/p>\n\u003cp>As for flavoring, lemon is classic, orange delightful, some specks of vanilla bean perfectly wonderful. You could rub some lavender flowers into a canister of sugar and use the softly floral results. You can even make savory madeleines, crunchy with cornmeal and a hint of rosemary, particularly nice with soup as a first course. I've long adored this \u003ca href=\"http://www.nytimes.com/1996/09/22/magazine/calling-betty-crocker.html\">corn-muffiny recipe\u003c/a> created by Molly O'Neill, which I tore out of a New York Times Magazine circa 1996 and have kept tattered, splashed on, and well-loved ever since. You can melt the butter and then keep going, gently cooking until it smells nutty and turns the color of honey. Strained to remove the solids, this \u003cem>beurre noisette,\u003c/em> as our French friends call it, deepens the flavor with a aura of toasted hazelnut. Right now, my favorite accompaniment to a bowl of summer peaches and nectarines is a batch of Meyer lemon madeleines, made from with a backyard lemon picked right off the tree.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Meyer Lemon Madeleines\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>These spongy, delicate little cakes taste best fresh out of the oven. If you need to make them ahead of time, reheat gently and dust with powdered sugar just before serving.\u003c/em>\u003c/p>\n\u003cp>By Stephanie Rosenbaum \u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 8-12 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 23-27 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 12 to 40 madeleines, depending on the size of pan\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 tsp finely grated Meyer lemon rind\u003cbr>\n2 eggs, at room temperature\u003cbr>\n1/4 tsp salt\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\n1/2 cup flour, plus an additional 2 tbsp for pans\u003cbr>\n1/4 cup (2 oz/4 tbsp) unsalted butter, melted, plus an additional tbsp of softened butter for pans\u003cbr>\npowdered sugar, for dusting\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 375F. Depending on whether you have a sluggish or an eager oven, this can take up to 20 minutes. You really need your oven good and hot to get the batter to rise up in that characteristic madeleine hump, so turn the oven on as soon as you walk in the kitchen. Prepare the madeleine pans: Rub each scallop lightly but thoroughly with softened butter, making sure to grease all the ridges and crannies. Dust the greased pan with flour, shaking it to and fro to make sure each scallop is completely coated. Turn the pan upside down and tap sharply to remove any excess flour. Set aside. \u003c/p>\n\u003cp>2. Mix lemon rind and sugar together. Add eggs and salt. Using a wire whisk, a hand-held electric mixer, or a stand mixer, beat eggs and sugar together vigorously until mixture lightens and becomes creamy, pale, and thick. By hand, this will take 5-8 minutes; using a mixer, from 4-6 minutes. Don't skimp on this part, since the volume of air mixed in at this stage is crucial to making the cakes spongy and light. \u003c/p>\n\u003cp>3. Stir in vanilla extract. Gently fold in the flour, followed by the melted butter. Fold gently until just combined. \u003c/p>\n\u003cp>4. Spoon batter into each scallop, filling it 2/3 full. Bake for 8-12 minutes, until firm and just beginning to color around the edges. Remove from the oven. Let stand for 1 minute, then flip pan over and tap firmly. Most of the scallops should drop out; run a butter knife around the edges of any that remain to loosen.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>5. Wrap in a napkin to keep warm. Sift powdered sugar over the madeleines just before serving. \u003c/p>\n\n",
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"excerpt": "Ooh la la! Bring a little glamour to your dinner party by whipping up a batch of fresh-from-the-oven madeleines, delicate, spongy little cakes made extra-fragrant with Meyer lemon zest. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/madellines500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/madellines500.jpg\" alt=\"madeleines\" title=\"madeleines\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31015\">\u003c/a>\u003c/p>\n\u003cp>What ever happened to dessert as spectacle? Too often, dessert is something that happens out of sight. It's made earlier in the day and tucked away; or it's bought from a bakery or dug out of the freezer, the frozen last resort of mango sorbet or some bite-sized thing from Trader Joe's. The flaming drama of crepes Suzette and bananas Foster, it seems, is long behind us. \u003c/p>\n\u003cp>But why not reclaim the last course's potential as a little bit of interactive performance? After all, your guests have already been fed. If you screw up, no one's going to have to call for pizza delivery on the way home, loudly bemoaning your hubris in the kitchen. No one thinks you can just make a cake, \u003cem>snap,\u003c/em> like that, right under their noses while the dishes are being cleared and the coffee made. Thus, I've turned what is actually a fault--not getting it together on time to show up on the doorstep with a cake already baked--into a party trick, showing up with a bagful of ingredients secretly pre-measured and ready to mix and bake. Certain simple butter cakes, especially those topped with sliced fruit and an aromatic sprinkle of cinnamon sugar, like this ever-popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/06/a-sweet-year-plum-cake-for-rosh-hashanah/\">plum torte\u003c/a>, are perfect for this, with the added benefit of making everyone's mouth water with their alluring scent of browning butter, sugar, spice, and fruit. \u003c/p>\n\u003cp>Madeleines, those dainty, shell-shaped little cakes, are even easier, and have the added benefit of being French and therefore, to American eyes, fancy. They also give those who have put their time in reading Proust a chance to show off, especially if they can quote the relevant passages in the original. You can please, or one-up, these people by serving a \u003cem> tisane de tilleul\u003c/em> (linden-flower tea), since that is what Proust's narrator was drinking when his fragment of madeleine, soaked in the tea, brought forth its famously prolific gush of memory.) \u003c/p>\n\u003cp>Now, the thing about madeleines is, they're at their most delectable fresh out of the oven. Yes, the ones sold three at a time in little plastic bags at Starbucks or out of the vending machines in the Paris Metro are still pretty good; as spongy little cakes go, they're surprisingly resilient. But I still remember the \u003cem>grande geste\u003c/em> of some very posh French restaurant in New York City where, post-dessert but pre-check, the waiter brought out a complementary bowl, swaddled in a huge napkin, that was unfolded to reveal freshly baked madeleines snuggled in the white linen like baby birds in a nest. Ooh la la, how I wanted to kiss that waiter and leave him a huge, huge tip!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, to make this happen effortlessly after dinner, a few tricks. You can easily make the batter beforehand and stash it in the fridge. Because it depends on well-beaten eggs, not baking powder, for its puff, it won't lose any potency for being made ahead of time. The ingredients are pantry-simple--sugar, butter, flour, a little lemon or orange rind, a splash of vanilla and a pinch of salt--meaning no frantic last-minute trips will be needed to search out 85% chocolate or a bottle of Grand Marnier. The only thing you \u003cem>must \u003c/em>have is a madeleine pan. Usually, I am all about the good-enough substitution; many are the pie crusts I've rolled out with a tequila bottle and the chickens baked in a cast-iron skillet rather than an All-Clad roasting pan. No matter what the nice lady at Crate & Barrel tells you, you do not need a plastic strawberry huller shaped like a strawberry. Nor do you need an egg slicer or a mango pitter. \u003c/p>\n\u003cp>But in this case, there is no way around it; you want to make a madeleine, you need the pan that makes them what they are: neatly cupped, oblong and indented like a elongated scallop shell. Personally, I prefer the plain metal French version, the kind you need to thoroughly butter and flour to prevent sticking. They are work perfectly and last pretty much forever, so long as you wash and dry them carefully afterward to prevent them any flecks of rust from showing up. (The easy way to do this? Soak the pan for a few minutes to loosen any baked-on bits, give a gentle scrub and rinse, then flip over and return to the turned-off but still-warm oven to dry upside down.) There are non-stick versions, and those creepy, flippity-floppity silicone ones, but in my experience, the extra buttering and flouring the metal ones require help give the subtlest whisper of a crust, just a tiny bite of nutty golden-browness to contrast with the sunny, spongy crumb.\u003c/p>\n\u003cp>As for flavoring, lemon is classic, orange delightful, some specks of vanilla bean perfectly wonderful. You could rub some lavender flowers into a canister of sugar and use the softly floral results. You can even make savory madeleines, crunchy with cornmeal and a hint of rosemary, particularly nice with soup as a first course. I've long adored this \u003ca href=\"http://www.nytimes.com/1996/09/22/magazine/calling-betty-crocker.html\">corn-muffiny recipe\u003c/a> created by Molly O'Neill, which I tore out of a New York Times Magazine circa 1996 and have kept tattered, splashed on, and well-loved ever since. You can melt the butter and then keep going, gently cooking until it smells nutty and turns the color of honey. Strained to remove the solids, this \u003cem>beurre noisette,\u003c/em> as our French friends call it, deepens the flavor with a aura of toasted hazelnut. Right now, my favorite accompaniment to a bowl of summer peaches and nectarines is a batch of Meyer lemon madeleines, made from with a backyard lemon picked right off the tree.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Meyer Lemon Madeleines\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>These spongy, delicate little cakes taste best fresh out of the oven. If you need to make them ahead of time, reheat gently and dust with powdered sugar just before serving.\u003c/em>\u003c/p>\n\u003cp>By Stephanie Rosenbaum \u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 8-12 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 23-27 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 12 to 40 madeleines, depending on the size of pan\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 tsp finely grated Meyer lemon rind\u003cbr>\n2 eggs, at room temperature\u003cbr>\n1/4 tsp salt\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\n1/2 cup flour, plus an additional 2 tbsp for pans\u003cbr>\n1/4 cup (2 oz/4 tbsp) unsalted butter, melted, plus an additional tbsp of softened butter for pans\u003cbr>\npowdered sugar, for dusting\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 375F. Depending on whether you have a sluggish or an eager oven, this can take up to 20 minutes. You really need your oven good and hot to get the batter to rise up in that characteristic madeleine hump, so turn the oven on as soon as you walk in the kitchen. Prepare the madeleine pans: Rub each scallop lightly but thoroughly with softened butter, making sure to grease all the ridges and crannies. Dust the greased pan with flour, shaking it to and fro to make sure each scallop is completely coated. Turn the pan upside down and tap sharply to remove any excess flour. Set aside. \u003c/p>\n\u003cp>2. Mix lemon rind and sugar together. Add eggs and salt. Using a wire whisk, a hand-held electric mixer, or a stand mixer, beat eggs and sugar together vigorously until mixture lightens and becomes creamy, pale, and thick. By hand, this will take 5-8 minutes; using a mixer, from 4-6 minutes. Don't skimp on this part, since the volume of air mixed in at this stage is crucial to making the cakes spongy and light. \u003c/p>\n\u003cp>3. Stir in vanilla extract. Gently fold in the flour, followed by the melted butter. Fold gently until just combined. \u003c/p>\n\u003cp>4. Spoon batter into each scallop, filling it 2/3 full. Bake for 8-12 minutes, until firm and just beginning to color around the edges. Remove from the oven. Let stand for 1 minute, then flip pan over and tap firmly. Most of the scallops should drop out; run a butter knife around the edges of any that remain to loosen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5. Wrap in a napkin to keep warm. Sift powdered sugar over the madeleines just before serving. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Two-Wheeled Tasting: Exploring East Bay Wineries",
"title": "Two-Wheeled Tasting: Exploring East Bay Wineries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000891.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000891.jpg\" alt=\"Urban Legends Uptown wine\" title=\"Urban Legends Uptown wine\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-30809\">\u003c/a>\u003cbr>\n\u003cem>Looks like beer but it's wine. Photo credit: Karen Hester\u003c/em>\u003c/p>\n\u003cp>The first time I heard the term \"East Bay Wineries\" I immediately thought of \u003ca href=\"http://www.lvwine.org/\">Livermore Valley\u003c/a> home to dozens of wineries including \u003ca href=\"http://www.wentevineyards.com/\">Wente\u003c/a> and \u003ca href=\"http://www.concannonvineyard.com/\">Concannon\u003c/a>. I wasn’t aware of the nearly \u003ca href=\"http://www.eastbayvintners.com/east-bay-wineries/\">twenty urban wineries\u003c/a> that dot the industrial west side of Berkeley and Oakland. As it turns out, one of the best ways to explore the growing East Bay wine scene is by bike. So, one recent hot summer Saturday, I met up with some friends in the Temescal neighborhood of Oakland. We pumped up our tires, donned backpacks to carry our bounty of wine bottles and set off on a twenty mile ride through Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000883.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000883.jpg\" alt=\"Urban Legends mascot, Sunshine\" title=\"Urban Legends mascot, Sunshine\" width=\"351\" height=\"500\" class=\"alignnone size-full wp-image-30806\">\u003c/a>\u003cbr>\n\u003cem>Steve Shaffer with Urban Legends mascot, Sunshine\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Urban Legend\u003c/strong>\u003cbr>\nOur first stop: \u003ca href=\"http://www.ulcellars.com/\">Urban Legend Cellars\u003c/a>, one of three wineries in the Jack London Square area. Steve and Marilee Shaffer own and make the wine at this mom and pop cellar and it all happens in the company of their pit bull, Sunshine. \u003c/p>\n\u003cp>We bellied up to the tasting bar just as they were opening their doors. For five dollars you can run through at least a half dozen tastings and the fee is waived if you make a purchase. I loved these wines -- crisp, acidic, good food wines with not a lot of barrel overtones. Some of my favorites included: a \u003ca href=\"http://www.ulcellars.com/10rosato.html\">2010 Rosato di Barbera\u003c/a> from Clarksburg ($18); a 2009 Rhone style blend of reds called \u003ca href=\"http://www.ulcellars.com/09lolapalooza.html\">Lolapalooza\u003c/a> from Amador County ($26) and a 2009 \u003ca href=\"http://www.ulcellars.com/09uptown.html\">Uptown\u003c/a> from Mendocino County ($20/liter). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now there are a couple of cool things about this last wine. First, it's sold by the liter in a refillable bottle and second, it's named after a neighborhood in Oakland. Each harvest, Steve and Marilee pick a local Oakland 'hood to feature. Next year visitors can expect a West Oakland Wine. \"What will that taste like?\" I asked. \"The wine will likely be a spicy blend of Petite Syrah and Zinfandel, sort of capturing that Brown Sugar Kitchen food renaissance of the neighborhood,\" Marilee told me over the wail of a passing Amtrak train. A scientist by training, she explained her wine making philosophy and answered my friends' many questions which included \"how do you spit properly\" since we were all two-wheeled designated drivers that day. Needless to say, we could have stayed at Urban Legend all day but we had other city cellars to discover. We bought a couple bottles and headed off to the farmers market a few blocks away.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000894.jpg\" alt=\"Irish Monkey Cellars\" title=\"Irish Monkey Cellars\" width=\"500\" height=\"342\" class=\"alignnone size-full wp-image-30812\">\u003c/a>\u003cbr>\n\u003cem>Irish Monkey Cellars. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Irish Monkey\u003c/strong>\u003cbr>\nAfter fueling up on ceviche and tamales from a food truck, we peddled off along the Oakland harbor between the estuary and I-880 freeway down towards the High Street Bridge. We were looking for \u003ca href=\"http://www.irishmonkey.net/\">Irish Monkey Cellars\u003c/a> which is easy to miss as it’s located in an industrial park tucked back behind Embarcadero Cove. A banner hanging from a chain link fence gave us a clue we were near. We parked our bikes against the warehouse wall and went into the rather small, but elegant, darkened tasting room where we found the winemaker, Bob Lynch. He was quite chatty and shared the story behind the winery's name. Six years ago he and his wife Loreta coined the name \u003ca href=\"http://www.irishmonkey.net/\">\"Irish Monkey.\"\u003c/a> Bob's background is Irish and he wields a unique sense of humor. We started out with a 2008 \u003ca href=\"http://www.irishmonkey.net/imc110-torrontes.html\">Torrontes\u003c/a> ($12), the grapes sourced from Lodi. That was followed up with a \u003ca href=\"http://www.irishmonkey.net/imc110-viognier.html\">Contra Costa Viognier\u003c/a> and then we moved on to their reds, many award winning. My favorite was a 2009 one hundred percent \u003ca href=\"http://www.irishmonkey.net/imc110-merlot-lovall.html\">Napa Merlot\u003c/a> ($24). I liked the diversity of varietals and local vineyards from which Irish Monkey sources. We were eager to get back into the sun so we thanked our host and headed out over the High Street Bridge to Alameda.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000896.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000896.jpg\" alt=\"Riding along Alameda\" title=\"Riding along Alameda\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-30816\">\u003c/a>\u003cbr>\n\u003cem>Riding along Alameda. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>We peddled across Alameda over to Shoreline Drive where we hung a right and rode up past \u003ca href=\"http://www.ebparks.org/parks/crown_beach\">Crown Beach\u003c/a> and the throng of sunbathers. If we were on an organized \u003ca href=\"http://eastbaywinerybiketours.com/\">East Bay winery bike tour,\u003c/a> this is where we would stop to eat our specially prepared picnic lunch. Owner Jon Zalon’s trips, and his wife's lunches, get rave reviews. But we were a motley crew, armed only with fruit bars and a curiosity for the upcoming wineries housed at the decommissioned naval air station at the tip of Alameda. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000906.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000906.jpg\" alt=\"Looking for Rock Wall Wine Company\" title=\"Looking for Rock Wall Wine Company \" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-30819\">\u003c/a>\u003cbr>\n\u003cem>Looking for Rock Wall Wine Company. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rock Wall Wine Company\u003c/strong>\u003cbr>\nIt was hard to believe we were going to find a winery somewhere in this vast old military base full of old airplane hangars, barracks and officer's clubs. But we had been finding wineries all day tucked behind chain link fences and graffiti strewn walls. We eventually found the \u003ca href=\"http://www.rockwallwineco.com/\">Rock Wall Wine Company\u003c/a> which provides production space and a tasting bar for more than a half dozen wineries. This is a top of the line tasting bar with expansive views of the Bay Bridge and two city skylines. Rock Wall has a little outdoor patio where on nice days customers can sit at tables and enjoy drinking wine accompanied by small plates cuisine. For our tasting they started us off with a Rock Wall sparkling which was one of my favorites. I also enjoyed the \u003ca href=\"http://www.rockwallwines.com/scripts/winepg.cfm/_/24/Zinfandel,%20Monte%20Rosso%20Vineyard/\">2009 Rock Wall Zinfandel Reserve\u003c/a> from Sonoma. This spicy Zin, which goes for $30 a bottle, was a gold medal winner at the California State Fair this year. Unfortunately, none of my wines included tastings of the other wineries that use the space. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000898.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000898.jpg\" alt=\"Tasting at Rock Wall Wine Company\" title=\"Tasting at Rock Wall Wine Company\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-30814\">\u003c/a>\u003cbr>\n\u003cem>Tasting at Rock Wall Wine Company. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>The celebratory mood of our Rock Wall visit was probably enhanced by the fact that it was getting later in the afternoon and we were swallowing most of our tastings now. We tried to squeeze in one more stop, \u003ca href=\"https://www.rosenblumcellars.com/about-rosenblum\">Rosenblum Cellars\u003c/a>, one of the largest wineries in the East Bay. But as we approached the winery, we heard \"all aboard\" coming from the ferry dock below. Rosenblum would have to wait for another time. On the five minute ferry ride back to Jack London Square we agreed to visit the winery one warm Sunday afternoon for their \u003ca href=\"https://www.rosenblumcellars.com/visit-alameda/events\">\"Music on the Deck\" series\u003c/a>. I did come back, the next week, to check out \u003ca href=\"http://www.dashecellars.com/\">Dasche Cellars\u003c/a> on 6th Street in the Jack London Square neighborhood. If you like bone dry wines, this urban cellar is for you. I bought a bottle of excellent \u003ca href=\"http://www.dashecellars.com/wines/Zinfandel/2008-Zinfandel-Todd-Brothers-Ranch-Old-Vines-Alexander-Valley?svin=cur\">2008 Todd Brothers Ranch Zinfandel\u003c/a> ($32). If you are curious about East Bay wines and you want to experience as many as possible in just one trip, you're in luck. On Saturday, August 6, \u003ca href=\"http://www.eastbayvintners.com/\">The East Bay Vintners Alliance\u003c/a> is hosting the 6th Annual Urban Wine Experience. Over twenty cellars will be pouring their wines along with local food purveyors serving food. Come forth and taste urban wines! And for those that won't be spitting, BART is just a few blocks away. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.eastbayvintners.com/urban-wine-xperience/\">6th Annual Urban Wine Experience\u003c/a>\u003cbr>\nSaturday, August 6, 2011\u003cbr>\n2-5 p.m.\u003cbr>\nJack London Pavilion\u003cbr>\nOne Broadway\u003cbr>\nOakland, CA 94607\u003cbr>\nEarly Bird Rate (until 8/1): $40, After Aug 1: $60, $10 designated driver\u003cbr>\nAdvance tickets: \u003ca href=\"http://www.eastbayvintners.com\">East Bay Vintners\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/EastBayVinters\">East Bay Vintners\u003c/a>\u003c/p>\n\n",
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"excerpt": "Take a break from Napa and leave your car behind to visit the nearly 20 East Bay urban wineries that dot the industrial west side of Berkeley and Oakland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000891.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000891.jpg\" alt=\"Urban Legends Uptown wine\" title=\"Urban Legends Uptown wine\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-30809\">\u003c/a>\u003cbr>\n\u003cem>Looks like beer but it's wine. Photo credit: Karen Hester\u003c/em>\u003c/p>\n\u003cp>The first time I heard the term \"East Bay Wineries\" I immediately thought of \u003ca href=\"http://www.lvwine.org/\">Livermore Valley\u003c/a> home to dozens of wineries including \u003ca href=\"http://www.wentevineyards.com/\">Wente\u003c/a> and \u003ca href=\"http://www.concannonvineyard.com/\">Concannon\u003c/a>. I wasn’t aware of the nearly \u003ca href=\"http://www.eastbayvintners.com/east-bay-wineries/\">twenty urban wineries\u003c/a> that dot the industrial west side of Berkeley and Oakland. As it turns out, one of the best ways to explore the growing East Bay wine scene is by bike. So, one recent hot summer Saturday, I met up with some friends in the Temescal neighborhood of Oakland. We pumped up our tires, donned backpacks to carry our bounty of wine bottles and set off on a twenty mile ride through Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000883.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000883.jpg\" alt=\"Urban Legends mascot, Sunshine\" title=\"Urban Legends mascot, Sunshine\" width=\"351\" height=\"500\" class=\"alignnone size-full wp-image-30806\">\u003c/a>\u003cbr>\n\u003cem>Steve Shaffer with Urban Legends mascot, Sunshine\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Urban Legend\u003c/strong>\u003cbr>\nOur first stop: \u003ca href=\"http://www.ulcellars.com/\">Urban Legend Cellars\u003c/a>, one of three wineries in the Jack London Square area. Steve and Marilee Shaffer own and make the wine at this mom and pop cellar and it all happens in the company of their pit bull, Sunshine. \u003c/p>\n\u003cp>We bellied up to the tasting bar just as they were opening their doors. For five dollars you can run through at least a half dozen tastings and the fee is waived if you make a purchase. I loved these wines -- crisp, acidic, good food wines with not a lot of barrel overtones. Some of my favorites included: a \u003ca href=\"http://www.ulcellars.com/10rosato.html\">2010 Rosato di Barbera\u003c/a> from Clarksburg ($18); a 2009 Rhone style blend of reds called \u003ca href=\"http://www.ulcellars.com/09lolapalooza.html\">Lolapalooza\u003c/a> from Amador County ($26) and a 2009 \u003ca href=\"http://www.ulcellars.com/09uptown.html\">Uptown\u003c/a> from Mendocino County ($20/liter). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now there are a couple of cool things about this last wine. First, it's sold by the liter in a refillable bottle and second, it's named after a neighborhood in Oakland. Each harvest, Steve and Marilee pick a local Oakland 'hood to feature. Next year visitors can expect a West Oakland Wine. \"What will that taste like?\" I asked. \"The wine will likely be a spicy blend of Petite Syrah and Zinfandel, sort of capturing that Brown Sugar Kitchen food renaissance of the neighborhood,\" Marilee told me over the wail of a passing Amtrak train. A scientist by training, she explained her wine making philosophy and answered my friends' many questions which included \"how do you spit properly\" since we were all two-wheeled designated drivers that day. Needless to say, we could have stayed at Urban Legend all day but we had other city cellars to discover. We bought a couple bottles and headed off to the farmers market a few blocks away.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000894.jpg\" alt=\"Irish Monkey Cellars\" title=\"Irish Monkey Cellars\" width=\"500\" height=\"342\" class=\"alignnone size-full wp-image-30812\">\u003c/a>\u003cbr>\n\u003cem>Irish Monkey Cellars. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Irish Monkey\u003c/strong>\u003cbr>\nAfter fueling up on ceviche and tamales from a food truck, we peddled off along the Oakland harbor between the estuary and I-880 freeway down towards the High Street Bridge. We were looking for \u003ca href=\"http://www.irishmonkey.net/\">Irish Monkey Cellars\u003c/a> which is easy to miss as it’s located in an industrial park tucked back behind Embarcadero Cove. A banner hanging from a chain link fence gave us a clue we were near. We parked our bikes against the warehouse wall and went into the rather small, but elegant, darkened tasting room where we found the winemaker, Bob Lynch. He was quite chatty and shared the story behind the winery's name. Six years ago he and his wife Loreta coined the name \u003ca href=\"http://www.irishmonkey.net/\">\"Irish Monkey.\"\u003c/a> Bob's background is Irish and he wields a unique sense of humor. We started out with a 2008 \u003ca href=\"http://www.irishmonkey.net/imc110-torrontes.html\">Torrontes\u003c/a> ($12), the grapes sourced from Lodi. That was followed up with a \u003ca href=\"http://www.irishmonkey.net/imc110-viognier.html\">Contra Costa Viognier\u003c/a> and then we moved on to their reds, many award winning. My favorite was a 2009 one hundred percent \u003ca href=\"http://www.irishmonkey.net/imc110-merlot-lovall.html\">Napa Merlot\u003c/a> ($24). I liked the diversity of varietals and local vineyards from which Irish Monkey sources. We were eager to get back into the sun so we thanked our host and headed out over the High Street Bridge to Alameda.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000896.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000896.jpg\" alt=\"Riding along Alameda\" title=\"Riding along Alameda\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-30816\">\u003c/a>\u003cbr>\n\u003cem>Riding along Alameda. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>We peddled across Alameda over to Shoreline Drive where we hung a right and rode up past \u003ca href=\"http://www.ebparks.org/parks/crown_beach\">Crown Beach\u003c/a> and the throng of sunbathers. If we were on an organized \u003ca href=\"http://eastbaywinerybiketours.com/\">East Bay winery bike tour,\u003c/a> this is where we would stop to eat our specially prepared picnic lunch. Owner Jon Zalon’s trips, and his wife's lunches, get rave reviews. But we were a motley crew, armed only with fruit bars and a curiosity for the upcoming wineries housed at the decommissioned naval air station at the tip of Alameda. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000906.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000906.jpg\" alt=\"Looking for Rock Wall Wine Company\" title=\"Looking for Rock Wall Wine Company \" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-30819\">\u003c/a>\u003cbr>\n\u003cem>Looking for Rock Wall Wine Company. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rock Wall Wine Company\u003c/strong>\u003cbr>\nIt was hard to believe we were going to find a winery somewhere in this vast old military base full of old airplane hangars, barracks and officer's clubs. But we had been finding wineries all day tucked behind chain link fences and graffiti strewn walls. We eventually found the \u003ca href=\"http://www.rockwallwineco.com/\">Rock Wall Wine Company\u003c/a> which provides production space and a tasting bar for more than a half dozen wineries. This is a top of the line tasting bar with expansive views of the Bay Bridge and two city skylines. Rock Wall has a little outdoor patio where on nice days customers can sit at tables and enjoy drinking wine accompanied by small plates cuisine. For our tasting they started us off with a Rock Wall sparkling which was one of my favorites. I also enjoyed the \u003ca href=\"http://www.rockwallwines.com/scripts/winepg.cfm/_/24/Zinfandel,%20Monte%20Rosso%20Vineyard/\">2009 Rock Wall Zinfandel Reserve\u003c/a> from Sonoma. This spicy Zin, which goes for $30 a bottle, was a gold medal winner at the California State Fair this year. Unfortunately, none of my wines included tastings of the other wineries that use the space. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000898.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1000898.jpg\" alt=\"Tasting at Rock Wall Wine Company\" title=\"Tasting at Rock Wall Wine Company\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-30814\">\u003c/a>\u003cbr>\n\u003cem>Tasting at Rock Wall Wine Company. Photo: Karen Hester\u003c/em>\u003c/p>\n\u003cp>The celebratory mood of our Rock Wall visit was probably enhanced by the fact that it was getting later in the afternoon and we were swallowing most of our tastings now. We tried to squeeze in one more stop, \u003ca href=\"https://www.rosenblumcellars.com/about-rosenblum\">Rosenblum Cellars\u003c/a>, one of the largest wineries in the East Bay. But as we approached the winery, we heard \"all aboard\" coming from the ferry dock below. Rosenblum would have to wait for another time. On the five minute ferry ride back to Jack London Square we agreed to visit the winery one warm Sunday afternoon for their \u003ca href=\"https://www.rosenblumcellars.com/visit-alameda/events\">\"Music on the Deck\" series\u003c/a>. I did come back, the next week, to check out \u003ca href=\"http://www.dashecellars.com/\">Dasche Cellars\u003c/a> on 6th Street in the Jack London Square neighborhood. If you like bone dry wines, this urban cellar is for you. I bought a bottle of excellent \u003ca href=\"http://www.dashecellars.com/wines/Zinfandel/2008-Zinfandel-Todd-Brothers-Ranch-Old-Vines-Alexander-Valley?svin=cur\">2008 Todd Brothers Ranch Zinfandel\u003c/a> ($32). If you are curious about East Bay wines and you want to experience as many as possible in just one trip, you're in luck. On Saturday, August 6, \u003ca href=\"http://www.eastbayvintners.com/\">The East Bay Vintners Alliance\u003c/a> is hosting the 6th Annual Urban Wine Experience. Over twenty cellars will be pouring their wines along with local food purveyors serving food. Come forth and taste urban wines! And for those that won't be spitting, BART is just a few blocks away. \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.eastbayvintners.com/urban-wine-xperience/\">6th Annual Urban Wine Experience\u003c/a>\u003cbr>\nSaturday, August 6, 2011\u003cbr>\n2-5 p.m.\u003cbr>\nJack London Pavilion\u003cbr>\nOne Broadway\u003cbr>\nOakland, CA 94607\u003cbr>\nEarly Bird Rate (until 8/1): $40, After Aug 1: $60, $10 designated driver\u003cbr>\nAdvance tickets: \u003ca href=\"http://www.eastbayvintners.com\">East Bay Vintners\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/EastBayVinters\">East Bay Vintners\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area: Alhamra, Mandalay, Cafe Gibraltar (604)",
"title": "Check, Please! Bay Area: Alhamra, Mandalay, Cafe Gibraltar (604)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=5274\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp604-500.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 4\" title=\"Check, Please! Bay Area Season 6 episode 4\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-30940\">\u003c/a>\u003cbr>\n\u003cem>The Cat in the Hat surprised the guests on the set of Check, Please! Bay Area at KQED\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 4 airs Thursday July 28 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5274\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The fourth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5305\">Alhamra Indian & Pakistani Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5309\">Mandalay\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5301\">Café Gibraltar\u003c/a> (Half Moon Bay).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Navigating Wine Lists\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"349\" src=\"http://www.youtube.com/embed/ecJHY_dTGvg\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=5274\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp604-500.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 4\" title=\"Check, Please! Bay Area Season 6 episode 4\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-30940\">\u003c/a>\u003cbr>\n\u003cem>The Cat in the Hat surprised the guests on the set of Check, Please! Bay Area at KQED\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 4 airs Thursday July 28 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5274\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The fourth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5305\">Alhamra Indian & Pakistani Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5309\">Mandalay\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5301\">Café Gibraltar\u003c/a> (Half Moon Bay).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Navigating Wine Lists\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mission Street Food Cookbook Launch Party",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\" alt=\"chicken\" title=\"chicken\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30882\">\u003c/a>\u003c/p>\n\u003cp>A big crowd gathered last night at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> to celebrate \u003ca href=\"http://www.missionchinesefood.com/\">Mission Street Food's\u003c/a> forthcoming cookbook, \"\u003cem>Mission Street Food: Recipes and Ideas From An Improbable Restaurant\u003c/em>,\" published by \u003ca href=\"http://www.publishersweekly.com/pw/by-topic/book-news/cooking/article/46016-mcsweeney-s-launches-cookbook-imprint.html\">McSweeney's new cookbook imprint\u003c/a>. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Unfortunately, the cookbooks were tied up at customs and so no copies were to be had for the foodie groupies. But there was music, free beer, a short and funny presentation given by MSF duo Anthony Myint and Karen Leibowitz and Popeye's fried chicken -- lots of it. Apparently this chicken holds a soft spot in their hearts, especially Anthony's. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cqxXiqsnIcM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Anthony and Karen also took time out of their busy schedules to answer a few questions via email about their new project.\u003c/p>\n\u003cp>\u003cstrong>1) You've had quite a journey in the past 3 years, from street food vendor, to Mission Burger, Commonwealth, Mission Chinese Food and now you're launching a cookbook. What was your initial inspiration for the cookbook?\u003c/strong>\u003c/p>\n\u003cp>Our editor, Chris Ying, suggested we write about Mission Street Food, because he was starting McSweeney’s food imprint. We hadn’t been planning to write a book—as you mention, the last few years have been a bit of a whirlwind for us—but actually, the process of writing has helped us make sense of everything that’s happened. The story of MSF’s evolution takes about as much space in our book as the recipes, because we wanted to show how the food came out of our peculiar circumstances as an ever-changing pop-up restaurant. \u003c/p>\n\u003cp>\u003cstrong>2) There are loads of Chinese cookbooks out there. What will folks come away with from the Mission Chinese Street Food's book that's unique?\u003c/strong>\u003c/p>\n\u003cp>In this book, we really focused on recipes from the Mission Street Food era, rather than Mission Chinese Food. The book’s cover is modeled on a classic American-Chinese restaurant placemat, because we wanted to reflect the way that MSF was contained within Lung Shan, though our food was inspired by culinary traditions from around the world. The recipes in our book reflect that international approach to cooking, so you’ll find our version of Peking Duck juxtaposed with our version of a Nordic dessert, and we happily admit that neither is “authentic.”\u003c/p>\n\u003cp>\u003cstrong>3) How would you compare the collaborative cookbook writing process to your food ventures? Was it harder, easier, and/or gratifying in other ways? \u003c/strong>\u003c/p>\n\u003cp>Writing the book was probably a little bit easier than starting Mission Street Food, because the hours were more flexible. We worked very closely on the book, and literally passed the laptop back and forth between us as we talked. Working in a restaurant can be so ephemeral—if the food is good, then it disappears—so it’s nice to have something so solid that we can point to, and say “We made this!”\u003c/p>\n\u003cp>\u003cstrong>4) What's up next for Mission Chinese Food? Any plans to expand? \u003c/strong>\u003c/p>\n\u003cp>Hard to say. We’re definitely bursting the seams of our current arrangement, but our priority has always been to make food that’s really personal, so we don’t have any plans to expand right now. \u003c/p>\n\u003cp>\u003cstrong>5) The book party for your cookbook served up Popeye's fried chicken. What's the connection to Mission Street Food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Well, there’s no connection between Popeye’s and Mission Street Food, but we do discuss how Popeye’s deserves culinary respect for their combination of deliciousness and low price—part of a general open-mindedness towards various foods.\u003c/p>\n\n",
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"excerpt": "A big crowd gathered last night at the Make-Out Room to celebrate Mission Street Food's forthcoming cookbook, \"Mission Street Food: Recipes and Ideas From An Improbable Restaurant,\" published by McSweeney's new cookbook imprint. Includes a Q&A with authors, Anthony Myint and Karen Leibowitz.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\" alt=\"chicken\" title=\"chicken\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30882\">\u003c/a>\u003c/p>\n\u003cp>A big crowd gathered last night at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> to celebrate \u003ca href=\"http://www.missionchinesefood.com/\">Mission Street Food's\u003c/a> forthcoming cookbook, \"\u003cem>Mission Street Food: Recipes and Ideas From An Improbable Restaurant\u003c/em>,\" published by \u003ca href=\"http://www.publishersweekly.com/pw/by-topic/book-news/cooking/article/46016-mcsweeney-s-launches-cookbook-imprint.html\">McSweeney's new cookbook imprint\u003c/a>. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Unfortunately, the cookbooks were tied up at customs and so no copies were to be had for the foodie groupies. But there was music, free beer, a short and funny presentation given by MSF duo Anthony Myint and Karen Leibowitz and Popeye's fried chicken -- lots of it. Apparently this chicken holds a soft spot in their hearts, especially Anthony's. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cqxXiqsnIcM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Anthony and Karen also took time out of their busy schedules to answer a few questions via email about their new project.\u003c/p>\n\u003cp>\u003cstrong>1) You've had quite a journey in the past 3 years, from street food vendor, to Mission Burger, Commonwealth, Mission Chinese Food and now you're launching a cookbook. What was your initial inspiration for the cookbook?\u003c/strong>\u003c/p>\n\u003cp>Our editor, Chris Ying, suggested we write about Mission Street Food, because he was starting McSweeney’s food imprint. We hadn’t been planning to write a book—as you mention, the last few years have been a bit of a whirlwind for us—but actually, the process of writing has helped us make sense of everything that’s happened. The story of MSF’s evolution takes about as much space in our book as the recipes, because we wanted to show how the food came out of our peculiar circumstances as an ever-changing pop-up restaurant. \u003c/p>\n\u003cp>\u003cstrong>2) There are loads of Chinese cookbooks out there. What will folks come away with from the Mission Chinese Street Food's book that's unique?\u003c/strong>\u003c/p>\n\u003cp>In this book, we really focused on recipes from the Mission Street Food era, rather than Mission Chinese Food. The book’s cover is modeled on a classic American-Chinese restaurant placemat, because we wanted to reflect the way that MSF was contained within Lung Shan, though our food was inspired by culinary traditions from around the world. The recipes in our book reflect that international approach to cooking, so you’ll find our version of Peking Duck juxtaposed with our version of a Nordic dessert, and we happily admit that neither is “authentic.”\u003c/p>\n\u003cp>\u003cstrong>3) How would you compare the collaborative cookbook writing process to your food ventures? Was it harder, easier, and/or gratifying in other ways? \u003c/strong>\u003c/p>\n\u003cp>Writing the book was probably a little bit easier than starting Mission Street Food, because the hours were more flexible. We worked very closely on the book, and literally passed the laptop back and forth between us as we talked. Working in a restaurant can be so ephemeral—if the food is good, then it disappears—so it’s nice to have something so solid that we can point to, and say “We made this!”\u003c/p>\n\u003cp>\u003cstrong>4) What's up next for Mission Chinese Food? Any plans to expand? \u003c/strong>\u003c/p>\n\u003cp>Hard to say. We’re definitely bursting the seams of our current arrangement, but our priority has always been to make food that’s really personal, so we don’t have any plans to expand right now. \u003c/p>\n\u003cp>\u003cstrong>5) The book party for your cookbook served up Popeye's fried chicken. What's the connection to Mission Street Food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Well, there’s no connection between Popeye’s and Mission Street Food, but we do discuss how Popeye’s deserves culinary respect for their combination of deliciousness and low price—part of a general open-mindedness towards various foods.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oakland's Boot and Shoe Service Cafe Shines",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-and-shoe1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-and-shoe1.jpg\" alt=\"boot and shoe\" title=\"boot and shoe\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-30667\">\u003c/a>\u003c/p>\n\u003cp>I've been walking by for months trying to peek through the papered windows. Hoping and hoping that one day on my stroll, the doors would just magically swing wide open. Sometimes I'd actually force myself to go a few weeks without checking, convinced that the next time I did, a new bustling cafe would be livening up the sleepy morning stretch of Grand Avenue that I call home. You see, for all of the cafes and amenities we have, we don't have an independent morning spot with great espresso, coffee and interesting morning pastries. Until now. \u003c/p>\n\u003cp>Now let's get one thing straight: Charlie Hallowell, chef/owner of both \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> and \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a>, doesn't do things half-way (and thus, I think, the wait for the perfect time to take that kraft paper down from the windows). From wonderful fresh salads and delightful wood-fired pizzas at Pizzaiolo to those fantastic salty olives and strong cocktails (and pizza, of course) at Boot and Shoe Service -- there are innumerable reasons to visit both. And since moving to Oakland I find myself frequenting one of the sturdy wooden tables at Pizzaiolo drinking a macchiato, nibbling on a cinnamoney donut hole and stealing internet from the tenants upstairs. The morning service there is lovely and the locals have caught on: it's packed. \u003c/p>\n\u003cp>And finally: the new cafe adjoining Boot and Shoe Service, formally DiBartolo Cafe, opened last week and looks pretty promising. In short time, I predict, it too will be packed. Like Pizzaiolo's morning service, there are a variety of simple pastries and morning cakes and lots of seating (they are keeping it wi-fi free for now) at counters along the whole periphery of the space. The inside is spare and clean with high ceilings, brick walls, and fantastic light. Hallowell has opted to serve \u003ca href=\"http://sightglasscoffee.com/\">Sightglass coffee\u003c/a>, and the staff and other customers I chatted with seem thrilled with the decision for a few reasons. It's local, it's excellent, and it's not \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> (which, while fantastic, is ubiquitous these days). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/making-coffee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/making-coffee1.jpg\" alt=\"making coffee at boot and shoe service\" title=\"making coffee at boot and shoe service\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-30673\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can find a short list of coffee drinks including lattes, cappuccinos, macchiatos and the like along with a special mocha made with a housemade chocolate consisting largely of dark \u003ca href=\"http://www.valrhona.com/us\">Valrhona\u003c/a> chocolate. If you're into drip coffee they brew one cup at a time, taking just as much time and care with a simple cup of coffee as they do a more involved espresso drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-granola1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-granola1.jpg\" alt=\"boot and shoe\" title=\"boot and shoe granola\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-30668\">\u003c/a>\u003c/p>\n\u003cp>They also offer housemade granola in a bowl with fruit and milk/yogurt or in a big ball jar for $10 ($1 of which is a deposit for the jar). I haven't had a chance to try the granola yet, but the staff insists it's the best you'll ever have. It's on my to-do list this week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-and-shoe-coffee-menupastries1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-and-shoe-coffee-menupastries1.jpg\" alt=\"boot and shoe coffee menu pastries\" title=\"boot and shoe coffee menu pastries\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-30669\">\u003c/a>\u003c/p>\n\u003cp>What I have tried are their perfect cappuccinos, crumbly currants scones and buttery almond cake. The pastries are all done in-house by the pastry chef at Pizzaiolo, so if you're familiar with the carefully curated sweets there, you'll feel right at home. I've always been a big fan of their scones because they're not huge and hefty, but rather: light, simple, and seasonal. And the almond cake is the perfect morning compliment to a cup of strong coffee: not too sweet, buttery, with a nice sweet layer of almonds on top. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_78971.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_78971.jpg\" alt=\"morning cake\" title=\"morning cake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30671\">\u003c/a>\u003c/p>\n\u003cp>While they're not currently rolling out any special savory items midday, there are plans to do a variety of breads and spreads and more fixed-menu sandwiches in the future. So stay tuned. And another exciting aspect of the space to come: there are plans to open in the evenings for espresso beverages, plated desserts, and cocktails. The idea is that it can serve as a spillover for folks waiting for a table at Boot and Shoe Service but can also be a new spot to come and snag a cocktail or have an evening espresso before a stroll around the lake. \u003c/p>\n\u003cp>So they're off to a great start. And like all great starts, there's a definitive reason to go and check it out \u003cem>now\u003c/em>, but there's also promise in what's to come down the line. A most welcome addition to the neighborhood. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a>\u003cbr>\n3308 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 763-2668\u003cbr>\nHours: 7 a.m.-3 p.m. everyday\u003c/p>\n\n",
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"excerpt": "Eagerly awaiting the opening for months, Megan Gordon scopes out the new Boot and Shoe Service morning cafe on Grand Avenue in Oakland. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-and-shoe1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-and-shoe1.jpg\" alt=\"boot and shoe\" title=\"boot and shoe\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-30667\">\u003c/a>\u003c/p>\n\u003cp>I've been walking by for months trying to peek through the papered windows. Hoping and hoping that one day on my stroll, the doors would just magically swing wide open. Sometimes I'd actually force myself to go a few weeks without checking, convinced that the next time I did, a new bustling cafe would be livening up the sleepy morning stretch of Grand Avenue that I call home. You see, for all of the cafes and amenities we have, we don't have an independent morning spot with great espresso, coffee and interesting morning pastries. Until now. \u003c/p>\n\u003cp>Now let's get one thing straight: Charlie Hallowell, chef/owner of both \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> and \u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a>, doesn't do things half-way (and thus, I think, the wait for the perfect time to take that kraft paper down from the windows). From wonderful fresh salads and delightful wood-fired pizzas at Pizzaiolo to those fantastic salty olives and strong cocktails (and pizza, of course) at Boot and Shoe Service -- there are innumerable reasons to visit both. And since moving to Oakland I find myself frequenting one of the sturdy wooden tables at Pizzaiolo drinking a macchiato, nibbling on a cinnamoney donut hole and stealing internet from the tenants upstairs. The morning service there is lovely and the locals have caught on: it's packed. \u003c/p>\n\u003cp>And finally: the new cafe adjoining Boot and Shoe Service, formally DiBartolo Cafe, opened last week and looks pretty promising. In short time, I predict, it too will be packed. Like Pizzaiolo's morning service, there are a variety of simple pastries and morning cakes and lots of seating (they are keeping it wi-fi free for now) at counters along the whole periphery of the space. The inside is spare and clean with high ceilings, brick walls, and fantastic light. Hallowell has opted to serve \u003ca href=\"http://sightglasscoffee.com/\">Sightglass coffee\u003c/a>, and the staff and other customers I chatted with seem thrilled with the decision for a few reasons. It's local, it's excellent, and it's not \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> (which, while fantastic, is ubiquitous these days). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/making-coffee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/making-coffee1.jpg\" alt=\"making coffee at boot and shoe service\" title=\"making coffee at boot and shoe service\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-30673\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can find a short list of coffee drinks including lattes, cappuccinos, macchiatos and the like along with a special mocha made with a housemade chocolate consisting largely of dark \u003ca href=\"http://www.valrhona.com/us\">Valrhona\u003c/a> chocolate. If you're into drip coffee they brew one cup at a time, taking just as much time and care with a simple cup of coffee as they do a more involved espresso drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-granola1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-granola1.jpg\" alt=\"boot and shoe\" title=\"boot and shoe granola\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-30668\">\u003c/a>\u003c/p>\n\u003cp>They also offer housemade granola in a bowl with fruit and milk/yogurt or in a big ball jar for $10 ($1 of which is a deposit for the jar). I haven't had a chance to try the granola yet, but the staff insists it's the best you'll ever have. It's on my to-do list this week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-and-shoe-coffee-menupastries1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/boot-and-shoe-coffee-menupastries1.jpg\" alt=\"boot and shoe coffee menu pastries\" title=\"boot and shoe coffee menu pastries\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-30669\">\u003c/a>\u003c/p>\n\u003cp>What I have tried are their perfect cappuccinos, crumbly currants scones and buttery almond cake. The pastries are all done in-house by the pastry chef at Pizzaiolo, so if you're familiar with the carefully curated sweets there, you'll feel right at home. I've always been a big fan of their scones because they're not huge and hefty, but rather: light, simple, and seasonal. And the almond cake is the perfect morning compliment to a cup of strong coffee: not too sweet, buttery, with a nice sweet layer of almonds on top. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_78971.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_78971.jpg\" alt=\"morning cake\" title=\"morning cake\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30671\">\u003c/a>\u003c/p>\n\u003cp>While they're not currently rolling out any special savory items midday, there are plans to do a variety of breads and spreads and more fixed-menu sandwiches in the future. So stay tuned. And another exciting aspect of the space to come: there are plans to open in the evenings for espresso beverages, plated desserts, and cocktails. The idea is that it can serve as a spillover for folks waiting for a table at Boot and Shoe Service but can also be a new spot to come and snag a cocktail or have an evening espresso before a stroll around the lake. \u003c/p>\n\u003cp>So they're off to a great start. And like all great starts, there's a definitive reason to go and check it out \u003cem>now\u003c/em>, but there's also promise in what's to come down the line. A most welcome addition to the neighborhood. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://bootandshoeservice.com/\">Boot and Shoe Service\u003c/a>\u003cbr>\n3308 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 763-2668\u003cbr>\nHours: 7 a.m.-3 p.m. everyday\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)",
"title": "The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/menu-plate.jpg\" alt=\"Tartine Afterhours menu - The Perennial Plate\" title=\"Tartine Afterhours menu - The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30702\">\u003cbr>\n\u003cem>Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>Daniel Klein, creator of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nostrat\u003c/a> they visited three local farms, gathered stories, harvested food and then created a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">Tartine Afterhours dinner\u003c/a> at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. \u003c/p>\n\u003cp>\u003cstrong>From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The first part of our trip was in the South where local food appears to be more along the lines of \"the way things are\" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say \"oh that's from California\" -- but here, well, it's all from California.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/26817145?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>When you were putting this episode together what were the key points you wanted to communicate to your audience:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/menu-plate.jpg\" alt=\"Tartine Afterhours menu - The Perennial Plate\" title=\"Tartine Afterhours menu - The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30702\">\u003cbr>\n\u003cem>Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>Daniel Klein, creator of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nostrat\u003c/a> they visited three local farms, gathered stories, harvested food and then created a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">Tartine Afterhours dinner\u003c/a> at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. \u003c/p>\n\u003cp>\u003cstrong>From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The first part of our trip was in the South where local food appears to be more along the lines of \"the way things are\" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say \"oh that's from California\" -- but here, well, it's all from California.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/26817145?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>When you were putting this episode together what were the key points you wanted to communicate to your audience:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Touring Bay Area Farms, Brunching at Plow",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\" alt=\"sheep\" title=\"sheep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30633\">\u003c/a>\u003c/p>\n\u003cp>It's summertime, and we might just be the one place in the country actually enjoying itself, rather than wilting under an onslaught of brain-melting heat and humidity. So get out of the house! Some of our favorite bloggers have already told you \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/19/food-bloggers-share-inside-tips-for-summer-bay-area-food/\">where to eat outside\u003c/a> this summer. Still, maybe you'd like to find yourself some green, rather than spending it. Forget the food trucks for a minute; let's go hang out with the farmers! \u003c/p>\n\u003cp>Getting on the electronic mailing list for \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, promoters and advocates for sustainable agriculture in Marin, is a great way to keep on top of tours, talks, and special events happening just across the bridge. Coming up next month are a dairy tour of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, an orchard walk through the olive groves of \u003ca href=\"http://www.mcevoyranch.com\">McEvoy Ranch\u003c/a>, and a discussion with bakers Chad Robertson (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Tartine Bread\u003c/a>), Celine Underwood (Brickmaiden Bakery), and David Muller (\u003ca href=\"http://www.outerlandssf.com\">Outerlands\u003c/a>) about their adventures in sourdough. You can also go to \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> to downloads maps and farm guides and plan your own tour of that area's rich agricultural offerings. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>, the Center for Urban Education about Sustainable Agriculture, is best known for running the San Francisco Ferry Plaza Farmers' Market, but they also organize periodic tours of local farms and producers. On August 10, you can join CUESA for an \u003ca href=\"http://www.cuesa.org/events/2011/organic-greens-blue-cheese-farm-tour\">Organic Greens & Blue Cheese Tour\u003c/a> featuring \u003ca href=\"http://countylineharvest.com\">County Line Harvest\u003c/a>, growers of excellent lettuces, strawberries, and more, and the family-run \u003ca href=\"http://pointreyescheese.com\">Point Reyes Farmstead Cheese Company\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> is planning a series of pricey fundraisers for the Edible Schoolyard in conjunction with its 40th birthday next month, but there is one free, family-friendly \u003ca href=\"http://www.chezpanissefoundation.org/40th\">OPENeducation event\u003c/a> happening on August 27 at the Berkeley Art Museum. (Tickets are free but must be reserved in advance.) The day is planned as a series of \"interactive cooking installations\" between museum-goers and a posse of farmers, educators, and artists, using corn, beans, and squash planted in the outdoor spaces of the museum. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And speaking of family fun, devoted Bay Area Bites readers may know \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> as one of our favorite sources for locally produced \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">rabbit\u003c/a>, but they're more than just bunnies. They also host a \u003ca href=\"http://dges.org/summer2011.htm\">ranch camp\u003c/a> for kids, with three more weeklong sessions remaining. \u003c/p>\n\u003cp>Apples in August? For anyone born and bred on the East Coast, where apples mean autumn, the idea of this can seem a little bizarre. However, our California-grown heirloom apple, the Gravenstein, is a early ripener, ready for pie by mid-August. Celebrate its yellow-and-red striped delights at Sebastopol's down-home \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a> on August 13 and 14. You can even go up against this one-time grand champion in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/16/sebastopol-apple-fair/\">Apple Pie Contest\u003c/a>. \u003c/p>\n\u003cp>Most small producers have their hands full just getting their day-to-day chores done, especially when there are animals in the mix--which means your favorite cheesemaker or farmer is rarely available for drop-in visits. On August 7, \u003ca href=\"http://bayareagreentours.org/brentwood.html\">Bay Area Green Tours\u003c/a> is planning a daylong \"Tomatoes, Peaches, Corn, and More\" tour of Brentwood, with stops at \u003ca href=\"http://www.froghollow.com\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://www.facebook.com/pages/Dwelley-Farms/151714851566013\">Dwelley Farm\u003c/a>, and \u003ca href=\"http://www.smithfamilyfarm.com\">Smith Family Farm\u003c/a>. (Don't forget your sunscreen and sun hat, as Brentwood \u003cem>bakes \u003c/em> in the summertime. Good for the peaches and tomatoes, a little shocking to fog-dwelling San Franciscans.) On August 18, take a \u003ca href=\"http://www.artisancheesefestival.com/tours/tour_schedule.html\">One Valley, Three Milks\u003c/a> tour and get a behind-the-scenes peek of \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a> (sheep), Two Rock Valley Cheese (goat), and \u003ca href=\"http://www.valleyfordcheeseco.com\">Valley Ford Cheese Company\u003c/a> (cow).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\" alt=\"sheep and lamb\" title=\"sheep and lamb\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30634\">\u003c/a>\u003c/p>\n\u003cp> You can also sign up (for free) as a member of \u003ca href=\"http://www.weirauchfarm.com\">Weirauch Farm\u003c/a>, a small sheep dairy and creamery, and save the date for their next members-only tour on Aug. 13. The setting, in the rolling hills of Petaluma, is beautiful, and the sheep (pictured above) are as friendly and inquisitive as puppies. While owners Joel and Carleen Weirauch finish up their sheep-milking parlor (they're hoping to have it completed in time for next spring's milking season), they're making some delectable cows' milk cheeses, available after the tour for tasting and purchase. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\" alt=\"cheese\" title=\"cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30635\">\u003c/a>\u003c/p>\n\u003cp>But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny \u003ca href=\"http://www.eatatplow.com\">Plow\u003c/a>. Look for the metal pig hanging outside, or the many happy diners inside, all grooving on lemon-ricotta pancakes or (my favorite) dreamy French toast gobbed with mascarpone and topped with thick wedges of brown sugar-and-butter roasted Summer Zee peaches from \u003ca href=\"http://www.facebook.com/pages/Blossom-Bluff-Orchards/248100739307\">Blossom Bluff Orchards\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\" alt=\"Plow French Toast\" title=\"Plow French Toast\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-30631\">\u003c/a>\u003c/p>\n\u003cp>The menu shifts daily, but a recent meal included breakfast and lunch offerings like a soft scramble with lambs quarter greens, mushrooms, and goat cheese; housemade yogurt and granola with fruit and Potrero Hill honey; cucumber-buttermilk gazpacho; green bean and Sungold tomato salad with purslane and fresh mozzarella; and a BLT stacked with Nueske bacon and glowing, gorgeous heirloom tomato slices. Farms, orchards, ranchers, bakers, and producers are thanked in four lines of small type at the bottom of the menu, name-checking all the purveyors we know from markets around the Bay Area: Mariquita Farms, Dirty Girl Produce, County Line Harvest, Hamada Farms, Frog Hollow, Straus Family Creamery, Marin Sun Farms, Acme Bread, and more. Happy summer!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\" alt=\"Plow sign\" title=\"Plow sign\" width=\"300\" height=\"220\" class=\"alignnone size-full wp-image-30636\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Forget about the food trucks for a minute; let's go hang out with some farmers! Check out this list of great farm tours, hands-on events, and more happening at farms, ranches, and orchards around the Bay Area and beyond. But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny Plow.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\" alt=\"sheep\" title=\"sheep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30633\">\u003c/a>\u003c/p>\n\u003cp>It's summertime, and we might just be the one place in the country actually enjoying itself, rather than wilting under an onslaught of brain-melting heat and humidity. So get out of the house! Some of our favorite bloggers have already told you \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/19/food-bloggers-share-inside-tips-for-summer-bay-area-food/\">where to eat outside\u003c/a> this summer. Still, maybe you'd like to find yourself some green, rather than spending it. Forget the food trucks for a minute; let's go hang out with the farmers! \u003c/p>\n\u003cp>Getting on the electronic mailing list for \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, promoters and advocates for sustainable agriculture in Marin, is a great way to keep on top of tours, talks, and special events happening just across the bridge. Coming up next month are a dairy tour of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, an orchard walk through the olive groves of \u003ca href=\"http://www.mcevoyranch.com\">McEvoy Ranch\u003c/a>, and a discussion with bakers Chad Robertson (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Tartine Bread\u003c/a>), Celine Underwood (Brickmaiden Bakery), and David Muller (\u003ca href=\"http://www.outerlandssf.com\">Outerlands\u003c/a>) about their adventures in sourdough. You can also go to \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> to downloads maps and farm guides and plan your own tour of that area's rich agricultural offerings. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>, the Center for Urban Education about Sustainable Agriculture, is best known for running the San Francisco Ferry Plaza Farmers' Market, but they also organize periodic tours of local farms and producers. On August 10, you can join CUESA for an \u003ca href=\"http://www.cuesa.org/events/2011/organic-greens-blue-cheese-farm-tour\">Organic Greens & Blue Cheese Tour\u003c/a> featuring \u003ca href=\"http://countylineharvest.com\">County Line Harvest\u003c/a>, growers of excellent lettuces, strawberries, and more, and the family-run \u003ca href=\"http://pointreyescheese.com\">Point Reyes Farmstead Cheese Company\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> is planning a series of pricey fundraisers for the Edible Schoolyard in conjunction with its 40th birthday next month, but there is one free, family-friendly \u003ca href=\"http://www.chezpanissefoundation.org/40th\">OPENeducation event\u003c/a> happening on August 27 at the Berkeley Art Museum. (Tickets are free but must be reserved in advance.) The day is planned as a series of \"interactive cooking installations\" between museum-goers and a posse of farmers, educators, and artists, using corn, beans, and squash planted in the outdoor spaces of the museum. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And speaking of family fun, devoted Bay Area Bites readers may know \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> as one of our favorite sources for locally produced \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">rabbit\u003c/a>, but they're more than just bunnies. They also host a \u003ca href=\"http://dges.org/summer2011.htm\">ranch camp\u003c/a> for kids, with three more weeklong sessions remaining. \u003c/p>\n\u003cp>Apples in August? For anyone born and bred on the East Coast, where apples mean autumn, the idea of this can seem a little bizarre. However, our California-grown heirloom apple, the Gravenstein, is a early ripener, ready for pie by mid-August. Celebrate its yellow-and-red striped delights at Sebastopol's down-home \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a> on August 13 and 14. You can even go up against this one-time grand champion in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/16/sebastopol-apple-fair/\">Apple Pie Contest\u003c/a>. \u003c/p>\n\u003cp>Most small producers have their hands full just getting their day-to-day chores done, especially when there are animals in the mix--which means your favorite cheesemaker or farmer is rarely available for drop-in visits. On August 7, \u003ca href=\"http://bayareagreentours.org/brentwood.html\">Bay Area Green Tours\u003c/a> is planning a daylong \"Tomatoes, Peaches, Corn, and More\" tour of Brentwood, with stops at \u003ca href=\"http://www.froghollow.com\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://www.facebook.com/pages/Dwelley-Farms/151714851566013\">Dwelley Farm\u003c/a>, and \u003ca href=\"http://www.smithfamilyfarm.com\">Smith Family Farm\u003c/a>. (Don't forget your sunscreen and sun hat, as Brentwood \u003cem>bakes \u003c/em> in the summertime. Good for the peaches and tomatoes, a little shocking to fog-dwelling San Franciscans.) On August 18, take a \u003ca href=\"http://www.artisancheesefestival.com/tours/tour_schedule.html\">One Valley, Three Milks\u003c/a> tour and get a behind-the-scenes peek of \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a> (sheep), Two Rock Valley Cheese (goat), and \u003ca href=\"http://www.valleyfordcheeseco.com\">Valley Ford Cheese Company\u003c/a> (cow).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\" alt=\"sheep and lamb\" title=\"sheep and lamb\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30634\">\u003c/a>\u003c/p>\n\u003cp> You can also sign up (for free) as a member of \u003ca href=\"http://www.weirauchfarm.com\">Weirauch Farm\u003c/a>, a small sheep dairy and creamery, and save the date for their next members-only tour on Aug. 13. The setting, in the rolling hills of Petaluma, is beautiful, and the sheep (pictured above) are as friendly and inquisitive as puppies. While owners Joel and Carleen Weirauch finish up their sheep-milking parlor (they're hoping to have it completed in time for next spring's milking season), they're making some delectable cows' milk cheeses, available after the tour for tasting and purchase. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\" alt=\"cheese\" title=\"cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30635\">\u003c/a>\u003c/p>\n\u003cp>But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny \u003ca href=\"http://www.eatatplow.com\">Plow\u003c/a>. Look for the metal pig hanging outside, or the many happy diners inside, all grooving on lemon-ricotta pancakes or (my favorite) dreamy French toast gobbed with mascarpone and topped with thick wedges of brown sugar-and-butter roasted Summer Zee peaches from \u003ca href=\"http://www.facebook.com/pages/Blossom-Bluff-Orchards/248100739307\">Blossom Bluff Orchards\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\" alt=\"Plow French Toast\" title=\"Plow French Toast\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-30631\">\u003c/a>\u003c/p>\n\u003cp>The menu shifts daily, but a recent meal included breakfast and lunch offerings like a soft scramble with lambs quarter greens, mushrooms, and goat cheese; housemade yogurt and granola with fruit and Potrero Hill honey; cucumber-buttermilk gazpacho; green bean and Sungold tomato salad with purslane and fresh mozzarella; and a BLT stacked with Nueske bacon and glowing, gorgeous heirloom tomato slices. Farms, orchards, ranchers, bakers, and producers are thanked in four lines of small type at the bottom of the menu, name-checking all the purveyors we know from markets around the Bay Area: Mariquita Farms, Dirty Girl Produce, County Line Harvest, Hamada Farms, Frog Hollow, Straus Family Creamery, Marin Sun Farms, Acme Bread, and more. Happy summer!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\" alt=\"Plow sign\" title=\"Plow sign\" width=\"300\" height=\"220\" class=\"alignnone size-full wp-image-30636\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Reviving a Love of Summer Fruit with an Apricot Cream Tart",
"title": "Reviving a Love of Summer Fruit with an Apricot Cream Tart",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricot-cream-tart-whole.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricot-cream-tart-whole.jpg\" alt=\"apricot cream tart\" title=\"apricot cream tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30490\">\u003c/a>\u003c/p>\n\u003cp>After two months of relishing the transient taste of summer fruit, I've reached the midsummer doldrums. Suddenly I'm not as obsessively smitten with the cavalcade of fruit available this time of year. Of course I still enjoy eating a ripe peach or crisp cherries, but after spending most of May and June smelling and caressing each peach or apricot as I pick through the lot to find the perfect one, I'm a little over it. Nope. At this point I now simply toss four or five pieces of stone fruit into a bag, cart them home with everything else, place them in a bowl on the counter and hope that someone eats them in the next day or two so they don't molder and collect fruit flies. The more I think about it, the more I find that my relationship with summer fruit is sort of like a romance. You start off all hot and bothered by the unique amazing characteristics that make you fall in love, and end up taking the object of your devotion for granted later when life returns to normal. But that doesn't mean that my time romancing summer fruit is over, because baking brings out a whole new sense of wonder.\u003c/p>\n\u003cp>Each summer I try to find one or two new fruit recipes. Last year I couldn't seem to make my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/27/cherry-almond-tea-cake/\">cherry almond tea cake \u003c/a>enough, and I still find that recipe to be very appealing. This summer it's an apricot cream tart. Like so much in life, a series of mishaps led to the creation of this recipe. I was going to make a peach tart, but then the peaches I had bought turned out to be flavorless (more evidence of my waning devotion to picking the perfect summer fruit). So with only eight apricots on hand, I stared at my blind-baked tart crust and began to imagine new possibilities. \u003c/p>\n\u003cp>The idea of a cream tart sounded intriguing, and so with some advice to check out Julia Child's Tarte Normande aux Pommes recipe from \u003cem>Mastering the Art of French Cooking\u003c/em>, I proceeded. As with most Julia Child recipes, the cream filling in the recipe had a lot of actual heavy whipping cream in it, an ingredient I didn't have on hand. Plus I am trying to reduce the use of whipping cream in my life (and arteries). So after doubling the recipe and altering some key ingredients, I laid my apricots on top of my crust with some sprinkled sugar and then poured in the filling. After about a half hour I opened the oven door to find one of the prettiest tarts I've made in ages. But would the taste live up to the presentation? As a matter of fact, it did. The cream filling was rich and dense while the apricots nestled within offered not only sweetness, but also a welcome hint of tartness to counterbalance the flavors.\u003c/p>\n\u003cp>My love affair with summer fruit is now revived.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>APRICOT CREAM TART\u003c/strong>\u003c/p>\n\u003cp>\u003cem>An apricot tart with cream filling inspired by the Tarte Normande aux Pommes recipe from \u003ca href=\"http://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405\">Mastering the Art of French Cooking\u003c/a> by Julia Child, Louisette Bertholle and Simone Beck\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nPrep time: \u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>One 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pre-baked tart crust (recipe below)\u003cbr>\n8 medium to large apricots (you can also use peaches, apriums, pluots or nectarines)\u003cbr>\n2 large eggs\u003cbr>\n2/3 cup sugar for the cream filling plus 1/4 cup for the fruit\u003cbr>\n1/3 cup flour\u003cbr>\n1 cup whole milk\u003cbr>\n1 Tbsp brandy or 1 tsp vanilla extract\u003cbr>\n2 Tbsp apricot jam (optional)\u003cbr>\n\u003cstrong>\u003cbr>\nInstructions:\u003c/strong>\u003c/p>\n\u003cp>1. Line the bottom of the pre-baked tart crust with apricot jam if using.\u003c/p>\n\u003cp>2. In a medium bowl, whip the eggs with 2/3 cup of sugar for about one minute. Add in the milk, flour and brandy (or vanilla extract) and then whip until fully incorporated.\u003c/p>\n\u003cp>3. Cut the fruit in half and remove the pits and mix with the remaining sugar. Lay the fruit on the tart crust in a circular pattern. \u003c/p>\n\u003cp>4. Gently pour the filling into the crust, being careful not to cover the fruit. \u003c/p>\n\u003cp>5. Bake for 20 - 25 minutes, or until the filling is just firm.\u003c/p>\n\u003cp>6. Remove tart from oven and let cool before serving.\u003c/p>\n\u003cp>\u003cstrong>CREAM CHEESE TART CRUST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep time: \u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 35 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> One 10-inch tart crust\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients :\u003c/strong>\u003c/p>\n\u003cp>1 stick cold unsalted butter (cut into small pieces)\u003cbr>\n3 Tbsp cold cream cheese\u003cbr>\n1 3/4 cups flour\u003cbr>\n1/2 Tsp salt\u003cbr>\n~5 Tbsp cold water\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Mix butter and salt into flour with your fingers, a pastry cutter or in a food processor while pulsing until mostly incorporated.\u003c/p>\n\u003cp>2. Add in cream cheese the same way you added in the butter.\u003c/p>\n\u003cp>3. Slowly mix in the water (being sure that it's very cold) until the flour mixture starts to hold together and then stop.\u003c/p>\n\u003cp>4. Wrap the dough in plastic wrap or dump in a large ziplock bag (I prefer the latter) and refrigerate for at least a half hour (or up to one day).\u003c/p>\n\u003cp>5. Preheat oven to 350 degrees (or 325 in a convection oven) while you roll out your dough and then place in a 10-inch tart plate. \u003c/p>\n\u003cp>6. Poke some holes with a fork on the bottom of the tart crust, line the dough with foil or parchment paper and then lay some pie weights or dried beans on top. \u003c/p>\n\u003cp>7. Bake for 15 minutes and then remove the pie weights/beans and foil/parchment paper and bake for another 7-10 minutes or until just barely turning golden.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Remove crust from oven and let cool.\u003c/p>\n\n",
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"excerpt": "The more I think about it, the more I find that my relationship with summer fruit is sort of like a romance. You start off all hot and bothered by the unique amazing characteristics that make you fall in love, and end up taking the object of your devotion for granted later when life returns to normal. But that doesn't mean that my time romancing summer fruit is over, because baking brings out a whole new sense of wonder.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricot-cream-tart-whole.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricot-cream-tart-whole.jpg\" alt=\"apricot cream tart\" title=\"apricot cream tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30490\">\u003c/a>\u003c/p>\n\u003cp>After two months of relishing the transient taste of summer fruit, I've reached the midsummer doldrums. Suddenly I'm not as obsessively smitten with the cavalcade of fruit available this time of year. Of course I still enjoy eating a ripe peach or crisp cherries, but after spending most of May and June smelling and caressing each peach or apricot as I pick through the lot to find the perfect one, I'm a little over it. Nope. At this point I now simply toss four or five pieces of stone fruit into a bag, cart them home with everything else, place them in a bowl on the counter and hope that someone eats them in the next day or two so they don't molder and collect fruit flies. The more I think about it, the more I find that my relationship with summer fruit is sort of like a romance. You start off all hot and bothered by the unique amazing characteristics that make you fall in love, and end up taking the object of your devotion for granted later when life returns to normal. But that doesn't mean that my time romancing summer fruit is over, because baking brings out a whole new sense of wonder.\u003c/p>\n\u003cp>Each summer I try to find one or two new fruit recipes. Last year I couldn't seem to make my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/27/cherry-almond-tea-cake/\">cherry almond tea cake \u003c/a>enough, and I still find that recipe to be very appealing. This summer it's an apricot cream tart. Like so much in life, a series of mishaps led to the creation of this recipe. I was going to make a peach tart, but then the peaches I had bought turned out to be flavorless (more evidence of my waning devotion to picking the perfect summer fruit). So with only eight apricots on hand, I stared at my blind-baked tart crust and began to imagine new possibilities. \u003c/p>\n\u003cp>The idea of a cream tart sounded intriguing, and so with some advice to check out Julia Child's Tarte Normande aux Pommes recipe from \u003cem>Mastering the Art of French Cooking\u003c/em>, I proceeded. As with most Julia Child recipes, the cream filling in the recipe had a lot of actual heavy whipping cream in it, an ingredient I didn't have on hand. Plus I am trying to reduce the use of whipping cream in my life (and arteries). So after doubling the recipe and altering some key ingredients, I laid my apricots on top of my crust with some sprinkled sugar and then poured in the filling. After about a half hour I opened the oven door to find one of the prettiest tarts I've made in ages. But would the taste live up to the presentation? As a matter of fact, it did. The cream filling was rich and dense while the apricots nestled within offered not only sweetness, but also a welcome hint of tartness to counterbalance the flavors.\u003c/p>\n\u003cp>My love affair with summer fruit is now revived.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>APRICOT CREAM TART\u003c/strong>\u003c/p>\n\u003cp>\u003cem>An apricot tart with cream filling inspired by the Tarte Normande aux Pommes recipe from \u003ca href=\"http://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405\">Mastering the Art of French Cooking\u003c/a> by Julia Child, Louisette Bertholle and Simone Beck\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nPrep time: \u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>One 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pre-baked tart crust (recipe below)\u003cbr>\n8 medium to large apricots (you can also use peaches, apriums, pluots or nectarines)\u003cbr>\n2 large eggs\u003cbr>\n2/3 cup sugar for the cream filling plus 1/4 cup for the fruit\u003cbr>\n1/3 cup flour\u003cbr>\n1 cup whole milk\u003cbr>\n1 Tbsp brandy or 1 tsp vanilla extract\u003cbr>\n2 Tbsp apricot jam (optional)\u003cbr>\n\u003cstrong>\u003cbr>\nInstructions:\u003c/strong>\u003c/p>\n\u003cp>1. Line the bottom of the pre-baked tart crust with apricot jam if using.\u003c/p>\n\u003cp>2. In a medium bowl, whip the eggs with 2/3 cup of sugar for about one minute. Add in the milk, flour and brandy (or vanilla extract) and then whip until fully incorporated.\u003c/p>\n\u003cp>3. Cut the fruit in half and remove the pits and mix with the remaining sugar. Lay the fruit on the tart crust in a circular pattern. \u003c/p>\n\u003cp>4. Gently pour the filling into the crust, being careful not to cover the fruit. \u003c/p>\n\u003cp>5. Bake for 20 - 25 minutes, or until the filling is just firm.\u003c/p>\n\u003cp>6. Remove tart from oven and let cool before serving.\u003c/p>\n\u003cp>\u003cstrong>CREAM CHEESE TART CRUST\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep time: \u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 35 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> One 10-inch tart crust\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients :\u003c/strong>\u003c/p>\n\u003cp>1 stick cold unsalted butter (cut into small pieces)\u003cbr>\n3 Tbsp cold cream cheese\u003cbr>\n1 3/4 cups flour\u003cbr>\n1/2 Tsp salt\u003cbr>\n~5 Tbsp cold water\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Mix butter and salt into flour with your fingers, a pastry cutter or in a food processor while pulsing until mostly incorporated.\u003c/p>\n\u003cp>2. Add in cream cheese the same way you added in the butter.\u003c/p>\n\u003cp>3. Slowly mix in the water (being sure that it's very cold) until the flour mixture starts to hold together and then stop.\u003c/p>\n\u003cp>4. Wrap the dough in plastic wrap or dump in a large ziplock bag (I prefer the latter) and refrigerate for at least a half hour (or up to one day).\u003c/p>\n\u003cp>5. Preheat oven to 350 degrees (or 325 in a convection oven) while you roll out your dough and then place in a 10-inch tart plate. \u003c/p>\n\u003cp>6. Poke some holes with a fork on the bottom of the tart crust, line the dough with foil or parchment paper and then lay some pie weights or dried beans on top. \u003c/p>\n\u003cp>7. Bake for 15 minutes and then remove the pie weights/beans and foil/parchment paper and bake for another 7-10 minutes or until just barely turning golden.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Remove crust from oven and let cool.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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