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"content": "\u003cp>How well do you know the iconic food scenes in holiday movies? Take PBS's holiday movie quiz to test your knowledge.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe id=\"quizWidget-463627\" width=\"100%\" height=\"700px\" frameborder=\"0\" border=\"none\" src=\"https://www.qzzr.com/widget/quiz/fi9xdWl6emVzLzQ1NDAwMT9zdGF0ZVtwX3VdPWh0dHAlM0ElMkYlMkZ3d3cucGJzLm9yZyUyRmZvb2QlMkZmZWF0dXJlcyUyRmhvbGlkYXktbW92aWUtcXVpeg\" title=\"QUIZ: Can You Name These Holiday Movies?\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>This article originally appeared on \u003ca href=\"http://www.pbs.org/food/features/holiday-movie-quiz/\">PBS\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>There’s a new Burmese pop-up that will warm your belly (and your heart) in Civic Center, you have three days to enjoy a pre-New Year’s Eve brunch at Liholiho Yacht Club (just be sure to get a reservation!), check out two new Sunday Suppers that won’t break the bank, and a Dominican Christmas feast in Oakland.\u003c/p>\n\u003ch2>A New Nighttime and Weekend Burmese Pop-Up in Civic Center\u003c/h2>\n\u003cp>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/DVr99MMJLW62\">154 McAllister St., San Francisco\u003c/a>\u003cbr>\nTue–Fri 4pm–9:30pm\u003cbr>\nSat–Sun 10am–2pm, 5:30pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131582\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131582\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-sandpcalamari-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Salt and pepper calamari. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some restaurants really come up with clever solutions to open in this challenging city to operate in. Now open on evenings and weekend brunch in the Elmira Rosticceria location in Civic Center is \u003cstrong>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003c/strong> (Elmira is a weekday lunchtime restaurant). Some folks may recognize the space from past Feastly and other pop-up dinners. The two business partners (Su and Zay Wu) and chef are all Burmese and wanted to offer a menu with a little bit of a creative update on some classic dishes. It’s an extensive menu, one that already has me plotting a second visit so I can taste more. They are very open to feedback and really care about their guests’ experience.\u003c/p>\n\u003cfigure id=\"attachment_131583\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-bagan-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Hiding under that crunchy cloud are fat noodles in a chicken curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get started with salt and pepper calamari ($10), lightly fried with bell pepper and onion — it’s a dish built to pair with their malt beer from Myanmar. A favorite was the Bagan Sunset ($13), a bowl of fat and slippery noodles coated with chicken curry sauce, plus sliced eggs, red onion, and yellow pea powder. The housemade fried noodle chips on top got soggy in the humid, rainy night, but no matter — my friend declared he’d want to eat this dish every day. It was homey and satisfying, and I added some of the hot chile it was served with to dial up the modulated heat of the curry. What a winner.\u003c/p>\n\u003cp>We tried the new-style tea leaf salad with pomegranate, persimmon, and arugula ($12), but we should have stuck with the original — the arugula couldn’t hold up to all the dressing and was quickly soggy. When they saw how curious we were about the food, the kitchen wanted us to have a taste of the Kyauk Pwint Salad ($9), made with a spongy white fungus flower that looked like delicate loofah. The flavors of this salad were bright and you can order it spicy, but the amount of garlic in it was staggering — I’d ask them to go lighter unless you have a village of vampires to repel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You know what’s great on a rainy night? A bowl of their rich and satisfying mohinga ($13)! This fish chowder soup isn’t traditionally served with pieces of catfish — it’s ground up to form a thicker, hearty style of soup that coats the rice noodles beautifully, and I detected a little hint of fish sauce in there too. Add in the sliced egg, cilantro, and crunchy split pea crackers, and I couldn’t get enough of the red chile pepper (with crunchy fish) to add on top.\u003c/p>\n\u003cfigure id=\"attachment_131584\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131584\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Prawn and kabocha squash curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are numerous main courses and curries to choose from, and we opted for the jumbo prawn with kabocha ($17), with expertly cooked prawns that came in a rich red curry sauce with a pumpkin base. Get some coconut rice (own hta minn) to soak up the sauce.\u003c/p>\n\u003cp>They have some wines by the glass and bottle, but I’d love to see a wine lover help them diversify their list (for whites, they offer one sauvignon blanc and three chardonnays — someone help ‘em out!).\u003c/p>\n\u003cfigure id=\"attachment_131585\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-space-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The space is Elmira Rosticceria by day, and Beyond Burma on nights and weekends. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I have to add that the hospitality here is heart-achingly charming and kind. I mean, come on, they added extra sauce and crunchy chips to my Bagan Sunset leftovers before handing me my bag. We even got hugs. Melt. If you’re catching any holiday shows in the theater district, or want to grab a bite for dinner when you get off at Civic Center BART, here’s a new spot to check out that will make you feel good (and well-fed) for many reasons, even if it isn’t perfect. The upbeat house music they had playing also made me smile: utz utz!\u003c/p>\n\u003ch2>A Rare Treat: Brunch at Lihohiho Yacht Club!\u003c/h2>\n\u003cp>\u003ca href=\"http://liholihoyachtclub.com\">Liholiho Yacht Club\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oxHjAqkXkox\">871 Sutter St., San Francisco\u003c/a>\u003cbr>\nHoliday Brunch\u003cbr>\nDecember 29–31\u003cbr>\n11am–4pm\u003cbr>\n\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131586\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/liho-Bar-shot-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Liholiho Yacht Club always has a lively scene at the bar. \u003ccite>(Jim Sullivan of Media Raw Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, the ever-busy and popular \u003ca href=\"http://liholihoyachtclub.com\">\u003cb>Liholiho Yacht Club\u003c/b>\u003c/a> decided to do something fun before taking a break for New Year’s Day: they held a \u003cb>brunch\u003c/b>! Anyone who attended remembers it well (and are still talking about the housemade spam and egg bun). This year, Liholiho is doing it again, but for three days this time (December 29–31), and with an all-new menu! Plus there will be a special, secret add-on item. (I’d guess people who follow \u003ca href=\"https://www.instagram.com/liholihoyachtclub/\">@liholihoyachtclub\u003c/a> will learn something about it, wink.)\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a> open at midnight on Monday so don’t miss it. Didn’t get a spot? The bar will be open to walk-ins this year as well.\u003c/p>\n\u003cp>One more item: downstairs in \u003ca href=\"https://liholihoyachtclub.com/gen-gen/\">\u003cb>Louie’s Gen-Gen Room\u003c/b>\u003c/a>, they will be serving a New Year’s Eve happy hour warm-up, with cocktails and bar snacks, plus DJ jams from Sake One. December 29–31, 11am–4pm.\u003c/p>\n\u003ch2>A Dominican Christmas Feast at alaMar Kitchen + Bar in Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alamaroakland.com\">alaMar Kitchen + Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/WLmDV99VrQU2\">100 Grand Ave., Oakland\u003c/a>\u003cbr>\nDominican Christmas feast\u003cbr>\nSunday, December 16\u003cbr>\n3pm and 6pm\u003cbr>\n\u003ca href=\"https://dominicanchristmas.eventbrite.com\">Tickets\u003c/a>: $48 (includes gratuity)\u003c/p>\n\u003cfigure id=\"attachment_131593\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131593\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Nelson-German-headshot-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Nelson German of alaMar. \u003ccite>(Rachel Hall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is sadly pretty short on Dominican food, but chef Nelson German of \u003ca href=\"https://www.alamaroakland.com\">\u003cstrong>alaMar Kitchen + Bar\u003c/strong>\u003c/a> in Uptown Oakland is fixing that, German is Dominican-American, born and bred in uptown Manhattan’s Washington Heights, and he’s hosting a Dominican Christmas feast on Sunday, December 16. He’s preparing quite the spread for the buffet, including pastelitos de queso (cheese empanadas), pernil de puerco (slow-roasted Dominican pork shoulder), pollo guisado (Dominican-style braised chicken), bacalao con maiz y papa (salt cod stew with corn, onions, and Yukon Gold potatoes), yucca asado con cebolla (roasted yucca with pickled onions), platano maduro (sweet plantains), habichuela guisado (Dominican stewed red beans), and of course some arroz blanco (steamed rice).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Come hungry. Just $40 plus $8 gratuity. You’ll also be able to purchase some Dominican-influenced holiday cocktails (bring on the Dominican rum cream!). There will also be live music, and for those who attend the second seating, there will be dancing and a party after!\u003c/p>\n\u003cp>Can’t make it? Check out alaMar’s monthly Bachata Brunches on second Sundays with a DJ and specials like $1.25 oysters (next one is December 9).\u003c/p>\n\u003ch2>New Sunday Suppers at Lord Stanley and Tosca Cafe\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GEYJ2yuQKBT2\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\n5:30pm–10pm for Sunday Supper\u003cbr>\n\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/c3wJBXDtoBq\">42 Columbus Ave. San Francisco\u003c/a>\u003cbr>\nSunday nights 5:30pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_131587\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131587\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Tosca_SY-18-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe is now hosting Sunday Social Club. \u003ccite>(Sonya Yu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a surefire way to get rid of any Sunday Scaries: head out for a nice dinner! And not just any dinner. Over at the chic \u003ca href=\"http://www.lordstanleysf.com\">\u003cb>Lord Stanley\u003c/b>\u003c/a>, they’re hosting a four-course \u003cb>Sunday Supper\u003c/b> for the month of December. The prix-fixe menu is $65 (not including beverages, tax, or tip), and there’s the option to add on some additional snacks and supplements. The menu will highlight seasonal ingredients and will consist of a winter vegetable course, a fish course, a meat course, and a dessert. Dietary restrictions are accommodated — just be sure to let them know ahead of time when \u003ca href=\"http://www.lordstanleysf.com/reserve/\">reserving\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003c/strong> in North Beach is also adding Sunday service in the form of \u003cb>Sunday Social Club,\u003c/b> a new weekly dinner series featuring a four-course, prix-fixe menu ($45) of Italian-American fare paired with cocktails and live music. Soak in the old school atmosphere and keep Tosca’s bohemian spirit alive while enjoying live vocalists, spanning opera, jazz, and show tunes.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The current menu includes an antipasto of anchovy, olives, peppers, and Tosca focaccia; chicory Caesar salad with pecorino; braised pork coppa with broccoli di ciccio and delicata squash; and for dessert, housemade cannoli. Vegetarian options are available. The menu will change weekly and feature rotating wine pairings (there’s even a $10 wine special offered with the menu), plus you can take 10 percent off bottles of wine from the wine list. San Francisco Opera season ticket holders receive a 10% discount when dining on Sunday night with proof of ticket stub or Opera membership.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s a new Burmese pop-up that will warm your belly (and your heart) in Civic Center, you have three days to enjoy a pre-New Year’s Eve brunch at Liholiho Yacht Club (just be sure to get a reservation!), check out two new Sunday Suppers that won’t break the bank, and a Dominican Christmas feast in Oakland.\u003c/p>\n\u003ch2>A New Nighttime and Weekend Burmese Pop-Up in Civic Center\u003c/h2>\n\u003cp>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/DVr99MMJLW62\">154 McAllister St., San Francisco\u003c/a>\u003cbr>\nTue–Fri 4pm–9:30pm\u003cbr>\nSat–Sun 10am–2pm, 5:30pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131582\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131582\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-sandpcalamari-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Salt and pepper calamari. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some restaurants really come up with clever solutions to open in this challenging city to operate in. Now open on evenings and weekend brunch in the Elmira Rosticceria location in Civic Center is \u003cstrong>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003c/strong> (Elmira is a weekday lunchtime restaurant). Some folks may recognize the space from past Feastly and other pop-up dinners. The two business partners (Su and Zay Wu) and chef are all Burmese and wanted to offer a menu with a little bit of a creative update on some classic dishes. It’s an extensive menu, one that already has me plotting a second visit so I can taste more. They are very open to feedback and really care about their guests’ experience.\u003c/p>\n\u003cfigure id=\"attachment_131583\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-bagan-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Hiding under that crunchy cloud are fat noodles in a chicken curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get started with salt and pepper calamari ($10), lightly fried with bell pepper and onion — it’s a dish built to pair with their malt beer from Myanmar. A favorite was the Bagan Sunset ($13), a bowl of fat and slippery noodles coated with chicken curry sauce, plus sliced eggs, red onion, and yellow pea powder. The housemade fried noodle chips on top got soggy in the humid, rainy night, but no matter — my friend declared he’d want to eat this dish every day. It was homey and satisfying, and I added some of the hot chile it was served with to dial up the modulated heat of the curry. What a winner.\u003c/p>\n\u003cp>We tried the new-style tea leaf salad with pomegranate, persimmon, and arugula ($12), but we should have stuck with the original — the arugula couldn’t hold up to all the dressing and was quickly soggy. When they saw how curious we were about the food, the kitchen wanted us to have a taste of the Kyauk Pwint Salad ($9), made with a spongy white fungus flower that looked like delicate loofah. The flavors of this salad were bright and you can order it spicy, but the amount of garlic in it was staggering — I’d ask them to go lighter unless you have a village of vampires to repel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You know what’s great on a rainy night? A bowl of their rich and satisfying mohinga ($13)! This fish chowder soup isn’t traditionally served with pieces of catfish — it’s ground up to form a thicker, hearty style of soup that coats the rice noodles beautifully, and I detected a little hint of fish sauce in there too. Add in the sliced egg, cilantro, and crunchy split pea crackers, and I couldn’t get enough of the red chile pepper (with crunchy fish) to add on top.\u003c/p>\n\u003cfigure id=\"attachment_131584\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131584\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Prawn and kabocha squash curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are numerous main courses and curries to choose from, and we opted for the jumbo prawn with kabocha ($17), with expertly cooked prawns that came in a rich red curry sauce with a pumpkin base. Get some coconut rice (own hta minn) to soak up the sauce.\u003c/p>\n\u003cp>They have some wines by the glass and bottle, but I’d love to see a wine lover help them diversify their list (for whites, they offer one sauvignon blanc and three chardonnays — someone help ‘em out!).\u003c/p>\n\u003cfigure id=\"attachment_131585\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-space-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The space is Elmira Rosticceria by day, and Beyond Burma on nights and weekends. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I have to add that the hospitality here is heart-achingly charming and kind. I mean, come on, they added extra sauce and crunchy chips to my Bagan Sunset leftovers before handing me my bag. We even got hugs. Melt. If you’re catching any holiday shows in the theater district, or want to grab a bite for dinner when you get off at Civic Center BART, here’s a new spot to check out that will make you feel good (and well-fed) for many reasons, even if it isn’t perfect. The upbeat house music they had playing also made me smile: utz utz!\u003c/p>\n\u003ch2>A Rare Treat: Brunch at Lihohiho Yacht Club!\u003c/h2>\n\u003cp>\u003ca href=\"http://liholihoyachtclub.com\">Liholiho Yacht Club\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oxHjAqkXkox\">871 Sutter St., San Francisco\u003c/a>\u003cbr>\nHoliday Brunch\u003cbr>\nDecember 29–31\u003cbr>\n11am–4pm\u003cbr>\n\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131586\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/liho-Bar-shot-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Liholiho Yacht Club always has a lively scene at the bar. \u003ccite>(Jim Sullivan of Media Raw Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, the ever-busy and popular \u003ca href=\"http://liholihoyachtclub.com\">\u003cb>Liholiho Yacht Club\u003c/b>\u003c/a> decided to do something fun before taking a break for New Year’s Day: they held a \u003cb>brunch\u003c/b>! Anyone who attended remembers it well (and are still talking about the housemade spam and egg bun). This year, Liholiho is doing it again, but for three days this time (December 29–31), and with an all-new menu! Plus there will be a special, secret add-on item. (I’d guess people who follow \u003ca href=\"https://www.instagram.com/liholihoyachtclub/\">@liholihoyachtclub\u003c/a> will learn something about it, wink.)\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a> open at midnight on Monday so don’t miss it. Didn’t get a spot? The bar will be open to walk-ins this year as well.\u003c/p>\n\u003cp>One more item: downstairs in \u003ca href=\"https://liholihoyachtclub.com/gen-gen/\">\u003cb>Louie’s Gen-Gen Room\u003c/b>\u003c/a>, they will be serving a New Year’s Eve happy hour warm-up, with cocktails and bar snacks, plus DJ jams from Sake One. December 29–31, 11am–4pm.\u003c/p>\n\u003ch2>A Dominican Christmas Feast at alaMar Kitchen + Bar in Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alamaroakland.com\">alaMar Kitchen + Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/WLmDV99VrQU2\">100 Grand Ave., Oakland\u003c/a>\u003cbr>\nDominican Christmas feast\u003cbr>\nSunday, December 16\u003cbr>\n3pm and 6pm\u003cbr>\n\u003ca href=\"https://dominicanchristmas.eventbrite.com\">Tickets\u003c/a>: $48 (includes gratuity)\u003c/p>\n\u003cfigure id=\"attachment_131593\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131593\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Nelson-German-headshot-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Nelson German of alaMar. \u003ccite>(Rachel Hall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is sadly pretty short on Dominican food, but chef Nelson German of \u003ca href=\"https://www.alamaroakland.com\">\u003cstrong>alaMar Kitchen + Bar\u003c/strong>\u003c/a> in Uptown Oakland is fixing that, German is Dominican-American, born and bred in uptown Manhattan’s Washington Heights, and he’s hosting a Dominican Christmas feast on Sunday, December 16. He’s preparing quite the spread for the buffet, including pastelitos de queso (cheese empanadas), pernil de puerco (slow-roasted Dominican pork shoulder), pollo guisado (Dominican-style braised chicken), bacalao con maiz y papa (salt cod stew with corn, onions, and Yukon Gold potatoes), yucca asado con cebolla (roasted yucca with pickled onions), platano maduro (sweet plantains), habichuela guisado (Dominican stewed red beans), and of course some arroz blanco (steamed rice).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Come hungry. Just $40 plus $8 gratuity. You’ll also be able to purchase some Dominican-influenced holiday cocktails (bring on the Dominican rum cream!). There will also be live music, and for those who attend the second seating, there will be dancing and a party after!\u003c/p>\n\u003cp>Can’t make it? Check out alaMar’s monthly Bachata Brunches on second Sundays with a DJ and specials like $1.25 oysters (next one is December 9).\u003c/p>\n\u003ch2>New Sunday Suppers at Lord Stanley and Tosca Cafe\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GEYJ2yuQKBT2\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\n5:30pm–10pm for Sunday Supper\u003cbr>\n\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/c3wJBXDtoBq\">42 Columbus Ave. San Francisco\u003c/a>\u003cbr>\nSunday nights 5:30pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_131587\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131587\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Tosca_SY-18-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe is now hosting Sunday Social Club. \u003ccite>(Sonya Yu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a surefire way to get rid of any Sunday Scaries: head out for a nice dinner! And not just any dinner. Over at the chic \u003ca href=\"http://www.lordstanleysf.com\">\u003cb>Lord Stanley\u003c/b>\u003c/a>, they’re hosting a four-course \u003cb>Sunday Supper\u003c/b> for the month of December. The prix-fixe menu is $65 (not including beverages, tax, or tip), and there’s the option to add on some additional snacks and supplements. The menu will highlight seasonal ingredients and will consist of a winter vegetable course, a fish course, a meat course, and a dessert. Dietary restrictions are accommodated — just be sure to let them know ahead of time when \u003ca href=\"http://www.lordstanleysf.com/reserve/\">reserving\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003c/strong> in North Beach is also adding Sunday service in the form of \u003cb>Sunday Social Club,\u003c/b> a new weekly dinner series featuring a four-course, prix-fixe menu ($45) of Italian-American fare paired with cocktails and live music. Soak in the old school atmosphere and keep Tosca’s bohemian spirit alive while enjoying live vocalists, spanning opera, jazz, and show tunes.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The current menu includes an antipasto of anchovy, olives, peppers, and Tosca focaccia; chicory Caesar salad with pecorino; braised pork coppa with broccoli di ciccio and delicata squash; and for dessert, housemade cannoli. Vegetarian options are available. The menu will change weekly and feature rotating wine pairings (there’s even a $10 wine special offered with the menu), plus you can take 10 percent off bottles of wine from the wine list. San Francisco Opera season ticket holders receive a 10% discount when dining on Sunday night with proof of ticket stub or Opera membership.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Wine Gummies",
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"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Let's be honest, the holidays are the perfect excuse to start drinking before the sun goes down. These delicious wine-infused gummies are perfect for that occasion (or any occasion where you're celebrating with friends and family).\u003c/p>\n\u003cp>[contextly_sidebar id=\"YzpWJDqwk56UnY4lvmM4583DYI1Q0RNu\"]\u003c/p>\n\u003cp>Get inspired and turn all your favorite wines into a picture-perfect treat to share. Remember, these naughty gummies are for adults only!\u003c/p>\n\u003ch2>Wine Gummies\u003c/h2>\n\u003cp>\u003cem>Makes 18 gummy cubes\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131284\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131284\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg\" alt=\"Bowl of wine gummies to share. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl of wine gummies to share.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 packet unflavored powdered gelatin\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup wine of your choice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ cup cane sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Food coloring, optional\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cornstarch, as needed\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Sprinkle gelatin over ¼ cup of wine in a medium-sized mixing bowl and let stand for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add remaining wine, corn syrup, and sugar to a small saucepan over medium-high heat. Stir until sugar completely dissolves, about 3 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour hot wine mixture into the mixing bowl. Using a wooden spoon, stir until gelatin has dissolved, about 5 minutes. Add food coloring if you’d like. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a brush, lightly dust gummy molds with cornstarch.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour wine gelatin into a squeeze bottle or glass measuring cup with a spout. Slowly pour into gummy molds and refrigerate for at least 3 hours. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">For a firmer gummy texture: Pop the gummies out of the mold to sit out uncovered to further dehydrate and firm up for 24 hours. \u003c/span>\u003c/li>\n\u003cli>Repeat these steps if using different wine varieties.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Let's be honest, the holidays are the perfect excuse to start drinking before the sun goes down. These delicious wine-infused gummies are perfect for that occasion (or any occasion where you're celebrating with friends and family).\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Get inspired and turn all your favorite wines into a picture-perfect treat to share. Remember, these naughty gummies are for adults only!\u003c/p>\n\u003ch2>Wine Gummies\u003c/h2>\n\u003cp>\u003cem>Makes 18 gummy cubes\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131284\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131284\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg\" alt=\"Bowl of wine gummies to share. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl of wine gummies to share.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 packet unflavored powdered gelatin\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup wine of your choice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ cup cane sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Food coloring, optional\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cornstarch, as needed\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Sprinkle gelatin over ¼ cup of wine in a medium-sized mixing bowl and let stand for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add remaining wine, corn syrup, and sugar to a small saucepan over medium-high heat. Stir until sugar completely dissolves, about 3 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour hot wine mixture into the mixing bowl. Using a wooden spoon, stir until gelatin has dissolved, about 5 minutes. Add food coloring if you’d like. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a brush, lightly dust gummy molds with cornstarch.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour wine gelatin into a squeeze bottle or glass measuring cup with a spout. Slowly pour into gummy molds and refrigerate for at least 3 hours. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">For a firmer gummy texture: Pop the gummies out of the mold to sit out uncovered to further dehydrate and firm up for 24 hours. \u003c/span>\u003c/li>\n\u003cli>Repeat these steps if using different wine varieties.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 San Francisco Chocolate Chip Cookies You Can't Live Without",
"title": "5 San Francisco Chocolate Chip Cookies You Can't Live Without",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>San Francisco’s food scene has countless giant strengths, but the 7x7 city’s dozens of destination-worthy bakeries certainly has a spot at the top. Certain bakeries specialize in bread, some focus on creative pastries and others are best known for niche items like cruffins or passion fruit macaroons. However, if there is one unifying item that tends to be found at most — definitely not all — bakeries, it would be that simple yet transcendent favorite of all ages: chocolate chip cookies.\u003c/p>\n\u003cp>Chocolate chip cookies are near and dear to us at KQED since we’re the home of the greatest cookie critic of them all, Cookie Monster. He and Grover would certainly approve of the compact, chewy, beautifully balanced version at Arsicault and the thin, crisp, oozing with chocolate one by Tartine Manufactory. They would also be huge fans of the other four other cookies that stood out in this sugar and butter-filled quest.\u003c/p>\n\u003cp>That being said, a number of worthwhile chocolate chip cookies \u003ci>just\u003c/i> missed the cut but really deserve to be on any “Best Chocolate Chip Cookies” list, especially Theorita, Craftsman and Wolves, the front coffee kiosk at Spruce, Neighbor Bakehouse, Marla Bakery and b. Patisserie. On that note, as Cookie Monster would say, “Chocolate chip important to me… It mean whole lot to me… Om nom nom nom.” These five chocolate chip cookies mean a lot to us, too.\u003c/p>\n\u003ch2>Honorable Mention (best under $3 cookie):\u003c/h2>\n\u003cp>\u003ca href=\"http://www.andytownsf.com/\">Andytown Coffee Roasters\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Andytown+Coffee+Roasters/@37.7566719,-122.5022955,15z/data=!4m2!3m1!1s0x0:0xbfb64139d85ba75d?sa=X&ved=2ahUKEwiD84-mi_3dAhXPzqQKHeVDBAEQ_BIwCnoECAoQCw\">3655 Lawton St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130810\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130810\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8748-e1539280035997.jpg\" alt=\"Chocolate chip cookie from Andytown.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Chocolate chip cookie from Andytown. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are seemingly as many coffee shops as residents in San Francisco — yet very few roast their own beans. Then, there is an even smaller group of cafes/roasters that also do some of their own baking for the breads and desserts in the display case at the register. Several SF roaster heavyweights like Sightglass, Ritual and Four Barrel don’t do that. Yes, Blue Bottle does, but they also have the power of Nestle funding behind them. Tartine Manufactory does, but that’s such a sprawling complex that does everything DIY from world-class pickles to cocktail syrups, so \u003ci>of \u003c/i>course they roast their own coffee beans and do some — ok, A LOT of — baking as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then there is little Andytown Coffee Roasters, the caffeine pride of the Outer Sunset. If a sunrise surf session in the icy cold nearby Pacific didn’t wake you up in this neighborhood, chances are a cappuccino or a Snowy Plover at Andytown did. Andytown bakes scones, Irish soda bread (one of the owners is from Northern Ireland), muffins, and chocolate chip cookies.\u003c/p>\n\u003cfigure id=\"attachment_130824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130824\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8774-e1539283638628.jpg\" alt=\"Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are the smallest and cheapest of the chocolate chip cookies in our guide, clocking in at $2 apiece and definitely compact enough to actually not be a meal. It’s refreshing to see a cookie that is meant to be dessert after a meal or as a light snack. The Andytown cookie is the most “typical” cookie of the bunch as well. It truly tastes and looks like a chocolate chip cookie that would be in Cookie Monster’s jar when he scoops them up and eats four at a time on “Sesame Street.” The Guittard chocolate chips are nicely spaced out in the fluffy body, as are flecks of sea salt (beware of having one possible bite that has too much salt clumped together like I did). This is a very simple, to-the-point cookie. It boasts a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. The consistency is exactly what you would dream of for dipping into a glass of milk. Since you’re at Andytown, though, the cookie will also be a great asset for dunking into the freshly whipped cream atop the Snowy Plover.\u003c/p>\n\u003ch2>Provender Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Provender+Coffee/@37.762443,-122.396889,15z/data=!4m2!3m1!1s0x0:0x1843f4147c6ab46?sa=X&ved=2ahUKEwia3aG0i_3dAhWI_qQKHVaCDiYQ_BIwCnoECAoQCw\">1415 18th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8744-e1539280139998.jpg\" alt=\"Provender's chocolate chip cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Andytown, \u003ca href=\"http://www.provendercoffee.com/\">Provender\u003c/a> is a coffee shop that bakes its own cookies and other items (cardamom lemon cake, cookies, black sesame banana bread and more), except it doesn’t bake its own bread for one of the city’s finest avocado toasts (Tartine country loaf is used) and it doesn’t roast its own coffee beans (they use…Andytown!).\u003c/p>\n\u003cp>However, somehow the tiny Potrero Hill cafe can use its limited space to bake its own cookies, pull espresso shots and slice that Tartine bread for toasts.\u003c/p>\n\u003cp>The co-owners and brothers, Austin and Tony Ferrari, both have a fine dining background. Austin has years of experience on the wine side and Tony is Chef/Co-Owner of Bernal Heights’ Hillside Supper Club. It’s no surprise that their items baked in-house have a noticeable attention to detail that lifts their cookies and other morning-friendly items above the coffee shop status quo.\u003c/p>\n\u003cfigure id=\"attachment_130825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130825\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8777-e1539283754975.jpg\" alt=\"Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Provender chocolate chip cookie is large, thin, neither crisp nor chewy, yet was by far the softest version that we found. It’s also blonde colored (all the others were distinctly tan or bronze), likely from being cooked at either a shorter than average time or lower than average oven heat — both of which could explain how it’s so soft. However, Provender says that the softness comes from the addition of brown sugar to the dough, along with the critical need to have all dough ingredients at room temperature before mixing and to have each egg emulsified before adding the next egg into the mix. This is definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\u003c/p>\n\u003cp>In my notes, I wrote that this is the chocolate chip cookie that seems like what you would expect a homemade chocolate chip cookie to look like. All the other cookies we encountered on this tour have a little new wave twist. The only real twists for this cookie are the flecks of sea salt on top and that brown sugar addition. Otherwise, it’s a delightful classic. There are lots of chocolate chips, almost equally scattered about. The cookie dough doesn’t have any umami kick, but it tastes like perfectly baked cookie dough. This seems like the chocolate chip cookie many of us remember grabbing at a bakery or a corner store as a post-school, pre-homework pick-me-up snack.\u003c/p>\n\u003ch2>Tartine Manufactory\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7617108,-122.4120612,15z/data=!4m2!3m1!1s0x0:0x88d7d35712aa2ba3?sa=X&ved=2ahUKEwiszaCijP3dAhUHDOwKHbdjAg4Q_BIwCnoECAoQCw\">595 Alabama St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130814\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8755-e1539280631583.jpg\" alt=\"Tartine Manufactory's take on the chocolate chip cookie. \" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's take on the chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What savory or sweet baked item does Tartine and \u003ca href=\"https://www.tartinebakery.com/san-francisco/manufactory\">Tartine Manufactory\u003c/a> not thrive at? Bread, brownies, cakes, croissants…we could go on and on. Cookies are no exception whether you prefer the petite salted buckwheat or the chocolate chip in the display case on the retail side of the sprawling sunlit complex on the quieter side of the Mission. (Note that cookie types do mostly differ between Tartine and Tartine Manufactory.) Unlike the universally beloved breads, the Tartine Manufactory chocolate chip cookie isn’t everyone’s \u003ci>favorite\u003c/i> style. It is resolutely of the thin, crispy style. The chewy, soft cookie minded school will surely disapprove of this despite still devouring the cookie and admitting to enjoying it. It’s not the easiest cookie to love at first, but it always will warm up to cookie eaters.\u003c/p>\n\u003cp>It’s a good-sized cookie in terms of circumference and is razor thin. The consistency is pliant — not wafer-like, thankfully — and never shatters. It will only break if bent, which is a rarity for the distinctly thin cookie genre. There are lots of chocolate swirls in the dough with one to two particularly dense chocolate-filled areas standing out per cookie, and then just a smidge of sea salt scattered about, making for each bite to be full of a buttery, salty, earthy, chocolatey quartet. It isn’t an organized cookie like the first two, instead providing a bit of adventure.\u003c/p>\n\u003cfigure id=\"attachment_130826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8758-e1539283872914.jpg\" alt=\"Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every bite has a different punch. The most noticeable taste difference is that flour is more pronounced than the butter, which isn’t too surprising knowing that Tartine Manufactory is particularly gifted at using flour elsewhere in the bakery. That means it’s less of a “sweet” cookie. It isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. Though the style isn’t everyone’s favorite, it’s as perfectly executed a thin chocolate chip cookie as you’ll find in San Francisco and defeats many other cuddlier, chewier ones.\u003c/p>\n\u003ch2>Manresa Bread/Verve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Verve+Coffee+Roasters/@37.7670785,-122.4290805,15z/data=!4m2!3m1!1s0x0:0xd8fab7aaed364b3c?sa=X&ved=2ahUKEwiq9MnIjP3dAhXOyqQKHayuDdwQ_BIwCnoECAoQCw\">2101 Market. St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130813\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8753-e1539280459730.jpg\" alt=\"Manresa Bread's hefty chocolate chip cookie with walnuts.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Manresa Bread's hefty chocolate chip cookie with walnuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wild card of the bunch requires lots of qualifiers. Yes, \u003ca href=\"https://www.vervecoffee.com/pages/locations-san-francisco\">Manresa Bread\u003c/a> isn’t based in San Francisco (it’s based in Los Gatos). Yes, there are as many walnuts scattered in the cookie dough as chocolate chips. Yes, the thick body and moist but crumbly texture is much closer to a brownie than a cookie. But, this is still very much a chocolate chip cookie at its core (many chocolate chip cookie versions include walnuts!) and Manresa Bread’s baked goods are only sold at one SF location, Verve, in the Castro. It counts. It’s a beast.\u003c/p>\n\u003cp>Most importantly, we need to recognize cookie brilliance in this guide and this powerful, hefty $4 whole wheat chocolate chip cookie designed by Manresa Bread’s Head Baker Avery Ruzicka. If it seems like the cookie is equal parts chocolate chunks and toasted walnuts, well, that’s because it is.\u003c/p>\n\u003cfigure id=\"attachment_130827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130827\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8762-e1539284012200.jpg\" alt=\"The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manresa Bread has the good fortune of now milling its own flours, which surely adds an additional burst of levity to the cookie dough. It’s densely built but wonderfully airy. The fact that it’s whole wheat flour and the addition of brown sugar give the cookie a delightful caramelized sweetness edge that strongly compliments the addition of walnuts. Everything here is in harmony, making this is one formidable cookie.\u003c/p>\n\u003ch2>Merchant Roots\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Merchant+Roots/@37.7821274,-122.4327041,15z/data=!4m5!3m4!1s0x0:0xf77eb4da52eaec2!8m2!3d37.7821274!4d-122.4327041\">1365 Fillmore St. \u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8751-e1539280777568.jpg\" alt=\"A chocolate chip work of art from Merchant Roots.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A chocolate chip work of art from Merchant Roots. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t miss \u003ci>the\u003c/i> monster Guittard chocolate wafer in this cookie. It’s like the light of a lighthouse, beckoning cookie-goers at the \u003ca href=\"http://www.merchantroots.com/\">Merchant Roots\u003c/a> savory and sweets counter. There is so much to love about Merchant Roots and to eat there, \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">as we wrote about\u003c/a> when it opened a few months ago.\u003c/p>\n\u003cp>Yet, the little market with enormous aspirations has found a steadfast niche for the chocolate chip cookie-going crowd in its early months. The recipe comes from Merchant Roots Proprietress Madison Michael, featuring the brilliant addition of brown cultured butter to the mix, along with equal parts regular sugar and muscovado sugar. It’s a slightly thick, slightly doughy type of cookie, effortlessly soft without being too pillowy.\u003c/p>\n\u003cfigure id=\"attachment_130828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130828\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8766-e1539284118393.jpg\" alt=\"It's hard to miss the monster Guittard chocolate wafer in this cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It's hard to miss the monster Guittard chocolate wafer in this cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I noted that this is an “artsy cookie” in my detailed tasting, meaning that it defies most cookie labels. It’s also artsy in that the umami notes of that brown cultured butter do shine through and is a curveball addition, but really soars with the sharpness of the giant Guittard chocolate wafer. Michael says that there are 1.5 wafers per cookie, but somehow every bite seems to have a beautiful balance of chocolate and dough — whether it’s a bite of the big wafer or not.\u003c/p>\n\u003ch2>Arsicault\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Arsicault+Bakery/@37.7834259,-122.4593062,15z/data=!4m2!3m1!1s0x0:0x2f0b49df0ee8b492?sa=X&ved=2ahUKEwjy3Yq_jf3dAhWMCOwKHQoOB60Q_BIwCnoECAoQCw\">397 Arguello Blvd.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8749-e1539280300196.jpg\" alt=\"Arsicault Bakery's chocolate chip cookie technically contains zero chips.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's chocolate chip cookie technically contains zero chips. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What once was a quiet neighborhood-only bakery nestled in a residential area near USF and Golden Gate Park, \u003ca href=\"http://arsicault-bakery-san-francisco.sites.tablehero.com/\">Arsicault Bakery\u003c/a> is now as great a secret as State Bird Provisions and Swan Oyster Depot thanks to \u003ci>Bon Appetit’s\u003c/i> restaurant guru Andrew Knowlton naming it the Best New Bakery in America in 2016, largely for its fabled croissants. Yes, those croissants are exceptional and worth a wait depending on your level of devotion to buttery, laminated dough viennoiserie.\u003c/p>\n\u003cp>It almost seems unfair that such an already popular and heavily praised bakery deserves even more accolades for another item that nobody really even notices when looking through the pastry glass? That is indeed the case here as Arsicault proved to us that their rendition of a chocolate chip cookie is the closest to a perfect example of the genre that we have found in our cookie-crazy city.\u003c/p>\n\u003cfigure id=\"attachment_130829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130829\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8769-e1539284313293.jpg\" alt=\"Arsicault Bakery's cookie verdict: this cookie has it all.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's cookie verdict: this cookie has it all. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cookie has it all. There is a crisp outer edge with a delightful faint smokiness pervading each bite. The interior is relentlessly chewy but never yielding a crumb after a few bites. There is plenty of butter and plenty of chocolate — with those blocks of Valrhona 55% chocolate almost forming a micro-thin layer of chocolate so each bite is nearly the same, but never seeming to be \u003ci>too\u003c/i> much butter or chocolate. Alright, we’ll admit there are no chocolate chips here. They really are like chunks or wafers or blocks. Whatever you want to call them, it’s a thrilling recipe.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There is a sense of organized chaos to the composition of the cookie — more like Tartine Manufactory’s cookie than any of the other four. For texture, richness, balance, and pure cookie joy, Cookie Monster has a hard time thinking that he’ll find a superior chocolate chip cookie than the one at Arsicault, but he would be more than happy to have any of these five choices to satisfy his ravenous cookie appetite.\u003c/p>\n\n",
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"excerpt": "In a city full of outstanding bakeries, our search from the Sunset to SoMa discovered the most noteworthy chocolate chip cookies.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco’s food scene has countless giant strengths, but the 7x7 city’s dozens of destination-worthy bakeries certainly has a spot at the top. Certain bakeries specialize in bread, some focus on creative pastries and others are best known for niche items like cruffins or passion fruit macaroons. However, if there is one unifying item that tends to be found at most — definitely not all — bakeries, it would be that simple yet transcendent favorite of all ages: chocolate chip cookies.\u003c/p>\n\u003cp>Chocolate chip cookies are near and dear to us at KQED since we’re the home of the greatest cookie critic of them all, Cookie Monster. He and Grover would certainly approve of the compact, chewy, beautifully balanced version at Arsicault and the thin, crisp, oozing with chocolate one by Tartine Manufactory. They would also be huge fans of the other four other cookies that stood out in this sugar and butter-filled quest.\u003c/p>\n\u003cp>That being said, a number of worthwhile chocolate chip cookies \u003ci>just\u003c/i> missed the cut but really deserve to be on any “Best Chocolate Chip Cookies” list, especially Theorita, Craftsman and Wolves, the front coffee kiosk at Spruce, Neighbor Bakehouse, Marla Bakery and b. Patisserie. On that note, as Cookie Monster would say, “Chocolate chip important to me… It mean whole lot to me… Om nom nom nom.” These five chocolate chip cookies mean a lot to us, too.\u003c/p>\n\u003ch2>Honorable Mention (best under $3 cookie):\u003c/h2>\n\u003cp>\u003ca href=\"http://www.andytownsf.com/\">Andytown Coffee Roasters\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Andytown+Coffee+Roasters/@37.7566719,-122.5022955,15z/data=!4m2!3m1!1s0x0:0xbfb64139d85ba75d?sa=X&ved=2ahUKEwiD84-mi_3dAhXPzqQKHeVDBAEQ_BIwCnoECAoQCw\">3655 Lawton St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130810\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130810\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8748-e1539280035997.jpg\" alt=\"Chocolate chip cookie from Andytown.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Chocolate chip cookie from Andytown. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are seemingly as many coffee shops as residents in San Francisco — yet very few roast their own beans. Then, there is an even smaller group of cafes/roasters that also do some of their own baking for the breads and desserts in the display case at the register. Several SF roaster heavyweights like Sightglass, Ritual and Four Barrel don’t do that. Yes, Blue Bottle does, but they also have the power of Nestle funding behind them. Tartine Manufactory does, but that’s such a sprawling complex that does everything DIY from world-class pickles to cocktail syrups, so \u003ci>of \u003c/i>course they roast their own coffee beans and do some — ok, A LOT of — baking as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then there is little Andytown Coffee Roasters, the caffeine pride of the Outer Sunset. If a sunrise surf session in the icy cold nearby Pacific didn’t wake you up in this neighborhood, chances are a cappuccino or a Snowy Plover at Andytown did. Andytown bakes scones, Irish soda bread (one of the owners is from Northern Ireland), muffins, and chocolate chip cookies.\u003c/p>\n\u003cfigure id=\"attachment_130824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130824\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8774-e1539283638628.jpg\" alt=\"Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are the smallest and cheapest of the chocolate chip cookies in our guide, clocking in at $2 apiece and definitely compact enough to actually not be a meal. It’s refreshing to see a cookie that is meant to be dessert after a meal or as a light snack. The Andytown cookie is the most “typical” cookie of the bunch as well. It truly tastes and looks like a chocolate chip cookie that would be in Cookie Monster’s jar when he scoops them up and eats four at a time on “Sesame Street.” The Guittard chocolate chips are nicely spaced out in the fluffy body, as are flecks of sea salt (beware of having one possible bite that has too much salt clumped together like I did). This is a very simple, to-the-point cookie. It boasts a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. The consistency is exactly what you would dream of for dipping into a glass of milk. Since you’re at Andytown, though, the cookie will also be a great asset for dunking into the freshly whipped cream atop the Snowy Plover.\u003c/p>\n\u003ch2>Provender Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Provender+Coffee/@37.762443,-122.396889,15z/data=!4m2!3m1!1s0x0:0x1843f4147c6ab46?sa=X&ved=2ahUKEwia3aG0i_3dAhWI_qQKHVaCDiYQ_BIwCnoECAoQCw\">1415 18th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8744-e1539280139998.jpg\" alt=\"Provender's chocolate chip cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Andytown, \u003ca href=\"http://www.provendercoffee.com/\">Provender\u003c/a> is a coffee shop that bakes its own cookies and other items (cardamom lemon cake, cookies, black sesame banana bread and more), except it doesn’t bake its own bread for one of the city’s finest avocado toasts (Tartine country loaf is used) and it doesn’t roast its own coffee beans (they use…Andytown!).\u003c/p>\n\u003cp>However, somehow the tiny Potrero Hill cafe can use its limited space to bake its own cookies, pull espresso shots and slice that Tartine bread for toasts.\u003c/p>\n\u003cp>The co-owners and brothers, Austin and Tony Ferrari, both have a fine dining background. Austin has years of experience on the wine side and Tony is Chef/Co-Owner of Bernal Heights’ Hillside Supper Club. It’s no surprise that their items baked in-house have a noticeable attention to detail that lifts their cookies and other morning-friendly items above the coffee shop status quo.\u003c/p>\n\u003cfigure id=\"attachment_130825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130825\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8777-e1539283754975.jpg\" alt=\"Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Provender chocolate chip cookie is large, thin, neither crisp nor chewy, yet was by far the softest version that we found. It’s also blonde colored (all the others were distinctly tan or bronze), likely from being cooked at either a shorter than average time or lower than average oven heat — both of which could explain how it’s so soft. However, Provender says that the softness comes from the addition of brown sugar to the dough, along with the critical need to have all dough ingredients at room temperature before mixing and to have each egg emulsified before adding the next egg into the mix. This is definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\u003c/p>\n\u003cp>In my notes, I wrote that this is the chocolate chip cookie that seems like what you would expect a homemade chocolate chip cookie to look like. All the other cookies we encountered on this tour have a little new wave twist. The only real twists for this cookie are the flecks of sea salt on top and that brown sugar addition. Otherwise, it’s a delightful classic. There are lots of chocolate chips, almost equally scattered about. The cookie dough doesn’t have any umami kick, but it tastes like perfectly baked cookie dough. This seems like the chocolate chip cookie many of us remember grabbing at a bakery or a corner store as a post-school, pre-homework pick-me-up snack.\u003c/p>\n\u003ch2>Tartine Manufactory\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7617108,-122.4120612,15z/data=!4m2!3m1!1s0x0:0x88d7d35712aa2ba3?sa=X&ved=2ahUKEwiszaCijP3dAhUHDOwKHbdjAg4Q_BIwCnoECAoQCw\">595 Alabama St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130814\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8755-e1539280631583.jpg\" alt=\"Tartine Manufactory's take on the chocolate chip cookie. \" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's take on the chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What savory or sweet baked item does Tartine and \u003ca href=\"https://www.tartinebakery.com/san-francisco/manufactory\">Tartine Manufactory\u003c/a> not thrive at? Bread, brownies, cakes, croissants…we could go on and on. Cookies are no exception whether you prefer the petite salted buckwheat or the chocolate chip in the display case on the retail side of the sprawling sunlit complex on the quieter side of the Mission. (Note that cookie types do mostly differ between Tartine and Tartine Manufactory.) Unlike the universally beloved breads, the Tartine Manufactory chocolate chip cookie isn’t everyone’s \u003ci>favorite\u003c/i> style. It is resolutely of the thin, crispy style. The chewy, soft cookie minded school will surely disapprove of this despite still devouring the cookie and admitting to enjoying it. It’s not the easiest cookie to love at first, but it always will warm up to cookie eaters.\u003c/p>\n\u003cp>It’s a good-sized cookie in terms of circumference and is razor thin. The consistency is pliant — not wafer-like, thankfully — and never shatters. It will only break if bent, which is a rarity for the distinctly thin cookie genre. There are lots of chocolate swirls in the dough with one to two particularly dense chocolate-filled areas standing out per cookie, and then just a smidge of sea salt scattered about, making for each bite to be full of a buttery, salty, earthy, chocolatey quartet. It isn’t an organized cookie like the first two, instead providing a bit of adventure.\u003c/p>\n\u003cfigure id=\"attachment_130826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8758-e1539283872914.jpg\" alt=\"Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every bite has a different punch. The most noticeable taste difference is that flour is more pronounced than the butter, which isn’t too surprising knowing that Tartine Manufactory is particularly gifted at using flour elsewhere in the bakery. That means it’s less of a “sweet” cookie. It isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. Though the style isn’t everyone’s favorite, it’s as perfectly executed a thin chocolate chip cookie as you’ll find in San Francisco and defeats many other cuddlier, chewier ones.\u003c/p>\n\u003ch2>Manresa Bread/Verve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Verve+Coffee+Roasters/@37.7670785,-122.4290805,15z/data=!4m2!3m1!1s0x0:0xd8fab7aaed364b3c?sa=X&ved=2ahUKEwiq9MnIjP3dAhXOyqQKHayuDdwQ_BIwCnoECAoQCw\">2101 Market. St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130813\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8753-e1539280459730.jpg\" alt=\"Manresa Bread's hefty chocolate chip cookie with walnuts.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Manresa Bread's hefty chocolate chip cookie with walnuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wild card of the bunch requires lots of qualifiers. Yes, \u003ca href=\"https://www.vervecoffee.com/pages/locations-san-francisco\">Manresa Bread\u003c/a> isn’t based in San Francisco (it’s based in Los Gatos). Yes, there are as many walnuts scattered in the cookie dough as chocolate chips. Yes, the thick body and moist but crumbly texture is much closer to a brownie than a cookie. But, this is still very much a chocolate chip cookie at its core (many chocolate chip cookie versions include walnuts!) and Manresa Bread’s baked goods are only sold at one SF location, Verve, in the Castro. It counts. It’s a beast.\u003c/p>\n\u003cp>Most importantly, we need to recognize cookie brilliance in this guide and this powerful, hefty $4 whole wheat chocolate chip cookie designed by Manresa Bread’s Head Baker Avery Ruzicka. If it seems like the cookie is equal parts chocolate chunks and toasted walnuts, well, that’s because it is.\u003c/p>\n\u003cfigure id=\"attachment_130827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130827\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8762-e1539284012200.jpg\" alt=\"The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manresa Bread has the good fortune of now milling its own flours, which surely adds an additional burst of levity to the cookie dough. It’s densely built but wonderfully airy. The fact that it’s whole wheat flour and the addition of brown sugar give the cookie a delightful caramelized sweetness edge that strongly compliments the addition of walnuts. Everything here is in harmony, making this is one formidable cookie.\u003c/p>\n\u003ch2>Merchant Roots\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Merchant+Roots/@37.7821274,-122.4327041,15z/data=!4m5!3m4!1s0x0:0xf77eb4da52eaec2!8m2!3d37.7821274!4d-122.4327041\">1365 Fillmore St. \u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8751-e1539280777568.jpg\" alt=\"A chocolate chip work of art from Merchant Roots.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A chocolate chip work of art from Merchant Roots. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t miss \u003ci>the\u003c/i> monster Guittard chocolate wafer in this cookie. It’s like the light of a lighthouse, beckoning cookie-goers at the \u003ca href=\"http://www.merchantroots.com/\">Merchant Roots\u003c/a> savory and sweets counter. There is so much to love about Merchant Roots and to eat there, \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">as we wrote about\u003c/a> when it opened a few months ago.\u003c/p>\n\u003cp>Yet, the little market with enormous aspirations has found a steadfast niche for the chocolate chip cookie-going crowd in its early months. The recipe comes from Merchant Roots Proprietress Madison Michael, featuring the brilliant addition of brown cultured butter to the mix, along with equal parts regular sugar and muscovado sugar. It’s a slightly thick, slightly doughy type of cookie, effortlessly soft without being too pillowy.\u003c/p>\n\u003cfigure id=\"attachment_130828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130828\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8766-e1539284118393.jpg\" alt=\"It's hard to miss the monster Guittard chocolate wafer in this cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It's hard to miss the monster Guittard chocolate wafer in this cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I noted that this is an “artsy cookie” in my detailed tasting, meaning that it defies most cookie labels. It’s also artsy in that the umami notes of that brown cultured butter do shine through and is a curveball addition, but really soars with the sharpness of the giant Guittard chocolate wafer. Michael says that there are 1.5 wafers per cookie, but somehow every bite seems to have a beautiful balance of chocolate and dough — whether it’s a bite of the big wafer or not.\u003c/p>\n\u003ch2>Arsicault\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Arsicault+Bakery/@37.7834259,-122.4593062,15z/data=!4m2!3m1!1s0x0:0x2f0b49df0ee8b492?sa=X&ved=2ahUKEwjy3Yq_jf3dAhWMCOwKHQoOB60Q_BIwCnoECAoQCw\">397 Arguello Blvd.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8749-e1539280300196.jpg\" alt=\"Arsicault Bakery's chocolate chip cookie technically contains zero chips.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's chocolate chip cookie technically contains zero chips. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What once was a quiet neighborhood-only bakery nestled in a residential area near USF and Golden Gate Park, \u003ca href=\"http://arsicault-bakery-san-francisco.sites.tablehero.com/\">Arsicault Bakery\u003c/a> is now as great a secret as State Bird Provisions and Swan Oyster Depot thanks to \u003ci>Bon Appetit’s\u003c/i> restaurant guru Andrew Knowlton naming it the Best New Bakery in America in 2016, largely for its fabled croissants. Yes, those croissants are exceptional and worth a wait depending on your level of devotion to buttery, laminated dough viennoiserie.\u003c/p>\n\u003cp>It almost seems unfair that such an already popular and heavily praised bakery deserves even more accolades for another item that nobody really even notices when looking through the pastry glass? That is indeed the case here as Arsicault proved to us that their rendition of a chocolate chip cookie is the closest to a perfect example of the genre that we have found in our cookie-crazy city.\u003c/p>\n\u003cfigure id=\"attachment_130829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130829\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8769-e1539284313293.jpg\" alt=\"Arsicault Bakery's cookie verdict: this cookie has it all.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's cookie verdict: this cookie has it all. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cookie has it all. There is a crisp outer edge with a delightful faint smokiness pervading each bite. The interior is relentlessly chewy but never yielding a crumb after a few bites. There is plenty of butter and plenty of chocolate — with those blocks of Valrhona 55% chocolate almost forming a micro-thin layer of chocolate so each bite is nearly the same, but never seeming to be \u003ci>too\u003c/i> much butter or chocolate. Alright, we’ll admit there are no chocolate chips here. They really are like chunks or wafers or blocks. Whatever you want to call them, it’s a thrilling recipe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There is a sense of organized chaos to the composition of the cookie — more like Tartine Manufactory’s cookie than any of the other four. For texture, richness, balance, and pure cookie joy, Cookie Monster has a hard time thinking that he’ll find a superior chocolate chip cookie than the one at Arsicault, but he would be more than happy to have any of these five choices to satisfy his ravenous cookie appetite.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Some Romaine Is OK To Eat, But Beware California, CDC Says",
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"content": "\u003cp>The Centers for Disease Control and Prevention has traced an ongoing E. coli outbreak to romaine lettuce grown in the Central Coastal region of California.\u003c/p>\n\u003cp>Lettuce from other parts of the U.S. and Mexico is safe to eat, \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">the CDC says\u003c/a>. However, if you're not sure where your romaine lettuce came from, err on the side of caution and throw it out, health experts say.\u003c/p>\n\u003cp>A total of 43 people in 12 states have been infected in this outbreak. No deaths have been reported.\u003c/p>\n\u003cp>The CDC first \u003ca href=\"https://www.npr.org/sections/thesalt/2018/11/20/669735389/beware-the-thanksgiving-salad-cdc-says-no-romaine-lettuce-is-safe\">announced the outbreak\u003c/a> a week ago, warning consumers to stay away from all romaine lettuce until more was known about the outbreak.\u003c/p>\n\u003cp>Now the agency is narrowing that warning.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Check bags or boxes of romaine lettuce for a label indicating where the lettuce was harvested,\" the CDC \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">writes\u003c/a>. \"Romaine lettuce labeled with a harvest region outside of the Central Coastal growing regions of northern and central California (such as the desert growing region near Yuma, the California desert growing region near Imperial County and Riverside County, the state of Florida, and Mexico) is not linked to this outbreak.\"\u003c/p>\n\u003cp>Lettuce from a greenhouse or grown hydroponically is also safe.\u003c/p>\n\u003cp>The warning still applies to all forms of romaine lettuce, including romaine heads, romaine hearts and salad mixes.\u003c/p>\n\u003cp>If you had lettuce from the Central Coast in your fridge, the CDC recommends a \u003ca href=\"https://www.cdc.gov/foodsafety/communication/clean-refrigerator-steps.html\">thorough cleaning.\u003c/a>\u003c/p>\n\u003cp>The current outbreak is not related to the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/20/604445631/romaine-lettuce-dont-eat-it\">romaine lettuce E. Coli outbreak\u003c/a> from earlier this year, which was traced to a canal in Arizona.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This outbreak \u003cem>is\u003c/em> tied to a series of E. coli infections in 2017. That outbreak was tied to leafy greens, but the specific source was never identified.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Some+Romaine+Is+OK+To+Eat%2C+But+Beware+California%2C+CDC+Says&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "The Centers for Disease Control and Prevention traced an ongoing E. coli outbreak to the Central Coastal region of California. If you're sure your lettuce was grown elsewhere, you can eat it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Centers for Disease Control and Prevention has traced an ongoing E. coli outbreak to romaine lettuce grown in the Central Coastal region of California.\u003c/p>\n\u003cp>Lettuce from other parts of the U.S. and Mexico is safe to eat, \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">the CDC says\u003c/a>. However, if you're not sure where your romaine lettuce came from, err on the side of caution and throw it out, health experts say.\u003c/p>\n\u003cp>A total of 43 people in 12 states have been infected in this outbreak. No deaths have been reported.\u003c/p>\n\u003cp>The CDC first \u003ca href=\"https://www.npr.org/sections/thesalt/2018/11/20/669735389/beware-the-thanksgiving-salad-cdc-says-no-romaine-lettuce-is-safe\">announced the outbreak\u003c/a> a week ago, warning consumers to stay away from all romaine lettuce until more was known about the outbreak.\u003c/p>\n\u003cp>Now the agency is narrowing that warning.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Check bags or boxes of romaine lettuce for a label indicating where the lettuce was harvested,\" the CDC \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">writes\u003c/a>. \"Romaine lettuce labeled with a harvest region outside of the Central Coastal growing regions of northern and central California (such as the desert growing region near Yuma, the California desert growing region near Imperial County and Riverside County, the state of Florida, and Mexico) is not linked to this outbreak.\"\u003c/p>\n\u003cp>Lettuce from a greenhouse or grown hydroponically is also safe.\u003c/p>\n\u003cp>The warning still applies to all forms of romaine lettuce, including romaine heads, romaine hearts and salad mixes.\u003c/p>\n\u003cp>If you had lettuce from the Central Coast in your fridge, the CDC recommends a \u003ca href=\"https://www.cdc.gov/foodsafety/communication/clean-refrigerator-steps.html\">thorough cleaning.\u003c/a>\u003c/p>\n\u003cp>The current outbreak is not related to the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/20/604445631/romaine-lettuce-dont-eat-it\">romaine lettuce E. Coli outbreak\u003c/a> from earlier this year, which was traced to a canal in Arizona.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This outbreak \u003cem>is\u003c/em> tied to a series of E. coli infections in 2017. That outbreak was tied to leafy greens, but the specific source was never identified.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Some+Romaine+Is+OK+To+Eat%2C+But+Beware+California%2C+CDC+Says&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Jen Biesty’s Ancho Chili and Chocolate Braised Short Ribs",
"title": "Celebrity Chefs Recipes: Jen Biesty’s Ancho Chili and Chocolate Braised Short Ribs",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I moved to Paris when I was 26 after attending culinary school and working in French restaurants in Manhattan. I wanted to see and experience the real thing after learning about food in school. I loved being in Paris but was disappointed that everyone didn’t walk around the narrow streets of the 10th arrondissement wearing a beret and carrying a baguette under their arm! Oh, and I did gain a few pounds along with gaining a respect for the way Europeans shop, eat and appreciate what they have. Their regard for food and its presentation is much higher than ours. I ate all of the classic, traditional dishes including rich braises and stews cooked long and slow in little bistros throughout the City.\u003cbr>\n[contextly_sidebar id=\"lUDUTktKAIYsvJcbMUyDnk7eNUYkJbzQ\"]\u003cbr>\nShort ribs are one of my favorite things to eat and this recipe brings together a Provençal classic, Beef Daube, and a Mexican mole. Its creation evolved from my time living in Paris, my experience cooking in French restaurants, particularly a beef cheek recipe that I made a lot at COCO5OO and then living in the Mission district where I was introduced to moles. I like mole a lot so when we opened Shakewell I added coffee, chocolate and dried chilies to my classic recipe to impart the mole flavors into this deliciously savory, complex dish. The ingredients are available in the Bay Area and it’s simple to make and tastes even better if made the day before.\u003c/p>\n\u003ch2>Ancho Chili and Chocolate Braised Short Ribs\u003c/h2>\n\u003cp>\u003ci>Makes 6 - 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131471\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4860-e1542744082894.jpg\" alt=\"The final dish\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The final dish \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 pounds beef short ribs\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>1 bottle red wine\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 yellow onion, cut into large pieces\u003c/li>\n\u003cli>1 fennel, cut into quarters\u003c/li>\n\u003cli>2 carrots, peeled and cut into 2-inch pieces\u003c/li>\n\u003cli>3 cloves garlic, smashed\u003c/li>\n\u003cli>6 branches of fresh thyme\u003c/li>\n\u003cli>2 dried ancho chilies, torn into pieces\u003c/li>\n\u003cli>2 tablespoons tomato paste\u003c/li>\n\u003cli>¼ cup chopped bittersweet chocolate\u003c/li>\n\u003cli>1 tablespoon ground coffee\u003c/li>\n\u003cli>2 quarts veal or chicken stock\u003c/li>\n\u003cli>Cauliflower Puree \u003cem>(see recipe below)\u003c/em>\u003c/li>\n\u003cli>Citrus Gremolata \u003cem>(see recipe below)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Trim any excess fat from the short ribs. Sprinkle with salt and pepper and set in a shallow dish; pour over red wine and cover with plastic wrap. Set aside to marinate for 2 hours or refrigerate overnight.\u003c/li>\n\u003cli>Preheat oven to 350 degrees F.\u003c/li>\n\u003cli>Heat a Dutch oven over medium-high heat; pour in oil and swirl to coat. Add the short ribs in a single layer, browning on all sides.\u003c/li>\n\u003cli>Add the wine from the marinade and reduce by half.\u003c/li>\n\u003cli>Add the onions, fennel, carrots, garlic, fresh thyme, chilies, tomato paste, chocolate, coffee and stock. Bring to a lazy simmer and cover.\u003c/li>\n\u003cli>Transfer to the oven and cook until the ribs are tender, 1/12 to 2 hours. If the sauce is a little thin you can remove the meat and vegetables and reduce the sauce by one third then strain through a fine strainer.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Spoon a dollop of the Cauliflower Puree in the center of 8 plates. Set the short rib on top and spoon over some of the sauce. Arrange the Citrus Gremolata on the short rib, drizzle with a little additional extra virgin olive oil and serve.\u003c/li>\n\u003c/ol>\n\u003ch2>Cauliflower Puree\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/cauliflower-puree.jpg\" alt=\"Plating the short ribs on cauliflower puree.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plating the short ribs on cauliflower puree. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 head cauliflower, trimmed and cut into florets\u003c/li>\n\u003cli>½ cup whole milk\u003c/li>\n\u003cli>½ cup heavy cream, heated\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>Salt and white pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, combine cauliflower with enough water and the milk to cover. Bring to a boil and cook until very tender, about 10 minutes. Drain and allow to dry.\u003c/li>\n\u003cli>Using a slotted spoon, transfer the florets to a food processor and process until pureed.\u003c/li>\n\u003cli>Slowly add the hot cream and butter and process until smooth. Season with salt and white pepper to taste.\u003c/li>\n\u003c/ol>\n\u003ch2>Citrus Gremolata\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/gremolata.jpg\" alt=\"Top off the dish with a citrus gremolata.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top off the dish with a citrus gremolata. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>Zest of 2 oranges\u003c/li>\n\u003cli>1 teaspoon minced garlic\u003c/li>\n\u003cli>2 tablespoons Lilliput capers\u003c/li>\n\u003cli>2 cups arugula\u003c/li>\n\u003cli>½ cup flat leaf parsley\u003c/li>\n\u003cli>½ cup thinly sliced, pickled Fresno chili\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1-2 tablespoons extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, combine the lemon and orange zest, garlic, capers, arugula, parsley and Fresno chili.\u003c/li>\n\u003cli>Season with salt and pepper and drizzle with lemon juice and olive oil.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131470\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4874-e1542743861821.jpg\" alt=\"Chef Jen Biesty with her ancho chili and chocolate braised short ribs.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with her ancho chili and chocolate braised short ribs. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "France meets Mexico in this rich, savory and complex Ancho Chili and Chocolate Braised Short Ribs with Cauliflower Puree and Citrus Gremolata",
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"description": "France meets Mexico in this rich, savory and complex Ancho Chili and Chocolate Braised Short Ribs with Cauliflower Puree and Citrus Gremolata",
"title": "Celebrity Chefs Recipes: Jen Biesty’s Ancho Chili and Chocolate Braised Short Ribs | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I moved to Paris when I was 26 after attending culinary school and working in French restaurants in Manhattan. I wanted to see and experience the real thing after learning about food in school. I loved being in Paris but was disappointed that everyone didn’t walk around the narrow streets of the 10th arrondissement wearing a beret and carrying a baguette under their arm! Oh, and I did gain a few pounds along with gaining a respect for the way Europeans shop, eat and appreciate what they have. Their regard for food and its presentation is much higher than ours. I ate all of the classic, traditional dishes including rich braises and stews cooked long and slow in little bistros throughout the City.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nShort ribs are one of my favorite things to eat and this recipe brings together a Provençal classic, Beef Daube, and a Mexican mole. Its creation evolved from my time living in Paris, my experience cooking in French restaurants, particularly a beef cheek recipe that I made a lot at COCO5OO and then living in the Mission district where I was introduced to moles. I like mole a lot so when we opened Shakewell I added coffee, chocolate and dried chilies to my classic recipe to impart the mole flavors into this deliciously savory, complex dish. The ingredients are available in the Bay Area and it’s simple to make and tastes even better if made the day before.\u003c/p>\n\u003ch2>Ancho Chili and Chocolate Braised Short Ribs\u003c/h2>\n\u003cp>\u003ci>Makes 6 - 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131471\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4860-e1542744082894.jpg\" alt=\"The final dish\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The final dish \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 pounds beef short ribs\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>1 bottle red wine\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 yellow onion, cut into large pieces\u003c/li>\n\u003cli>1 fennel, cut into quarters\u003c/li>\n\u003cli>2 carrots, peeled and cut into 2-inch pieces\u003c/li>\n\u003cli>3 cloves garlic, smashed\u003c/li>\n\u003cli>6 branches of fresh thyme\u003c/li>\n\u003cli>2 dried ancho chilies, torn into pieces\u003c/li>\n\u003cli>2 tablespoons tomato paste\u003c/li>\n\u003cli>¼ cup chopped bittersweet chocolate\u003c/li>\n\u003cli>1 tablespoon ground coffee\u003c/li>\n\u003cli>2 quarts veal or chicken stock\u003c/li>\n\u003cli>Cauliflower Puree \u003cem>(see recipe below)\u003c/em>\u003c/li>\n\u003cli>Citrus Gremolata \u003cem>(see recipe below)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Trim any excess fat from the short ribs. Sprinkle with salt and pepper and set in a shallow dish; pour over red wine and cover with plastic wrap. Set aside to marinate for 2 hours or refrigerate overnight.\u003c/li>\n\u003cli>Preheat oven to 350 degrees F.\u003c/li>\n\u003cli>Heat a Dutch oven over medium-high heat; pour in oil and swirl to coat. Add the short ribs in a single layer, browning on all sides.\u003c/li>\n\u003cli>Add the wine from the marinade and reduce by half.\u003c/li>\n\u003cli>Add the onions, fennel, carrots, garlic, fresh thyme, chilies, tomato paste, chocolate, coffee and stock. Bring to a lazy simmer and cover.\u003c/li>\n\u003cli>Transfer to the oven and cook until the ribs are tender, 1/12 to 2 hours. If the sauce is a little thin you can remove the meat and vegetables and reduce the sauce by one third then strain through a fine strainer.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Spoon a dollop of the Cauliflower Puree in the center of 8 plates. Set the short rib on top and spoon over some of the sauce. Arrange the Citrus Gremolata on the short rib, drizzle with a little additional extra virgin olive oil and serve.\u003c/li>\n\u003c/ol>\n\u003ch2>Cauliflower Puree\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/cauliflower-puree.jpg\" alt=\"Plating the short ribs on cauliflower puree.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plating the short ribs on cauliflower puree. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 head cauliflower, trimmed and cut into florets\u003c/li>\n\u003cli>½ cup whole milk\u003c/li>\n\u003cli>½ cup heavy cream, heated\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>Salt and white pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, combine cauliflower with enough water and the milk to cover. Bring to a boil and cook until very tender, about 10 minutes. Drain and allow to dry.\u003c/li>\n\u003cli>Using a slotted spoon, transfer the florets to a food processor and process until pureed.\u003c/li>\n\u003cli>Slowly add the hot cream and butter and process until smooth. Season with salt and white pepper to taste.\u003c/li>\n\u003c/ol>\n\u003ch2>Citrus Gremolata\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/gremolata.jpg\" alt=\"Top off the dish with a citrus gremolata.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top off the dish with a citrus gremolata. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>Zest of 2 oranges\u003c/li>\n\u003cli>1 teaspoon minced garlic\u003c/li>\n\u003cli>2 tablespoons Lilliput capers\u003c/li>\n\u003cli>2 cups arugula\u003c/li>\n\u003cli>½ cup flat leaf parsley\u003c/li>\n\u003cli>½ cup thinly sliced, pickled Fresno chili\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1-2 tablespoons extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, combine the lemon and orange zest, garlic, capers, arugula, parsley and Fresno chili.\u003c/li>\n\u003cli>Season with salt and pepper and drizzle with lemon juice and olive oil.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131470\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4874-e1542743861821.jpg\" alt=\"Chef Jen Biesty with her ancho chili and chocolate braised short ribs.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with her ancho chili and chocolate braised short ribs. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Beyond Bodega Bites: This Man Wants More People To Eat 'Vegan In The Hood'",
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"content": "\u003cp>Erick Castro is standing outside a Whole Foods in Brooklyn, carefully and unabashedly photographing the vegan, fried-oyster-mushroom po'boy he just bought inside. People are staring, but Castro doesn't seem to notice.\u003c/p>\n\u003cp>Castro, 28, is a vegan restaurant owner and the creator of \u003ca href=\"https://www.instagram.com/howtobeveganinthehood/?hl=en\">How To Be Vegan in the Hood\u003c/a>, an Instagram account with over 16,000 followers that spreads the gospel of an affordable plant-based diet – especially to bodega-eating residents of New York City's boroughs. He posts gorgeous, appetizing photos of cheap and simple meals that followers can make at home — like jackfruit paired with pan-fried pesto potatoes — or grab from nearby vendors.\u003c/p>\n\u003cp>Since launching his account last September, he's become somewhat of a local vegan celebrity. \"Hey, you're Vegan in the Hood!\" a diner says to Castro as we walk out of By Chloe, a vegan chain restaurant in Brooklyn's Williamsburg neighborhood.\u003c/p>\n\u003cp>The trendy area has undergone rapid gentrification since 2000 and has experienced a \u003ca href=\"https://nypost.com/2017/11/06/hipsters-are-driving-low-income-hispanics-out-of-brooklyn/\">dramatic drop\u003c/a> in the number of residents who are Latinos, particularly those who, like Castro, are of Puerto Rican descent.\u003c/p>\n\u003cfigure id=\"attachment_131502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131502\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9205_enl-43f1bcd2605a138bbbb931af3b6b5c9180afeeb8-e1543255406501.jpg\" alt=\"Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe.\" width=\"1920\" height=\"1264\">\u003cfigcaption class=\"wp-caption-text\">Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Williamsburg also has more vegan dining options. As we pass by one — the restaurant Farmer's Daughter — Castro notes that it's filled with white customers, and he shows hesitation to eat inside. We opt to eat our vegan raspberry cupcake from By Chloe on a discarded desk outside.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The observation Castro makes on the demographics inside Farmer's Daughter feeds into a common perception that veganism is a diet for a certain kind of person – an affluent, liberal leaning, white \u003cem>Portlandia \u003c/em>character. \"I was never really welcomed into the vegan community,\" Castro says. \"They show love, but at a distance.\"\u003c/p>\n\u003cp>The reality is that veganism is hardly new for people of color. Plant-based eating has deep roots among African-Americans, and it's gaining traction\u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/19/629629261/carne-asada-hold-the-meat-why-latinos-are-embracing-vegan-mexican-cuisine\"> among Latinos in the U.S.\u003c/a> The first\u003ca href=\"https://blackvegfest.org/\"> Black Veg Fest\u003c/a> was held in Brooklyn this year. Castro's own Instagram account is an effort to show veganism as an option for all.\u003c/p>\n\u003cp>\"Anyone can do it,\" he says. \"Anyone can eat plant-based.\"\u003c/p>\n\u003cp>Castro himself switched to veganism three years ago. Growing up in Queens, his diet consisted mostly of bodega food.\u003c/p>\n\u003cp>\"The gas station down the block [had] a pizzeria \u003cem>and \u003c/em>a burger spot in it. In the projects, everything you need is in the block radius,\" Castro says. He was raised by a single mother in Queens and the family moved around often. \"We were just grateful to eat food. Nutrition wasn't even a thought.\"\u003c/p>\n\u003cfigure id=\"attachment_131503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9418_enl-5d19b49457f917fc654b0eac3efb633476962889-e1543255444851.jpg\" alt=\"Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard.\" width=\"1920\" height=\"1295\">\u003cfigcaption class=\"wp-caption-text\">Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A friend of Castro's was constantly encouraging him to go vegan for health purposes, but Castro balked. \"I'm Puerto Rican; we eat pork, we eat meat.\"\u003c/p>\n\u003cp>But Castro says paranoia about his consumption of unhealthy foods in his younger years began to make him worry about his future health, so he decided to go pescatarian. Two years after that, he made the full switch to veganism, citing animal rights. \"[I thought,] Why am I letting animals live on the land but eating all the animals in the sea?\"\u003c/p>\n\u003cp>That same night, he saw on TV that Waka Flocka Flame, an American rapper, was eating vegan, and decided if Waka Flocka could eat vegan, so could he. He woke his roommate up on the fourth day of eating plant-based with, \"Bro, my skin feels so good right now.\" Castro has been vegan since. (Waka Flocka, on the other hand, is \u003ca href=\"https://www.billboard.com/articles/columns/hip-hop/8095942/waka-flocka-flame-interview-paper-magazine-vegan-quit\">apparently not\u003c/a>.)\u003c/p>\n\u003cp>The switch earned Castro ribbing from his meat-eating friends because of the stereotypes around veganism being for white people and a lack of knowledge surrounding what a plant-based diet looks like. \"We'd go out to dinner and they'd say, 'Can you get this guy a bowl of dirt?' \" Castro recalls.\u003c/p>\n\u003cfigure id=\"attachment_131504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131504\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9356_enl-aedb2eadc40eb3a329c3925ff9430bf9856c246b-e1543255481290.jpg\" alt=\"Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews.\" width=\"1920\" height=\"1329\">\u003cfigcaption class=\"wp-caption-text\">Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro says that the teasing helped inspire How To Be Vegan in the Hood. He bought an iPhone 8 Plus with portrait mode to prove a point to his friends. \"You know what? I'm going to make an Instagram and show you I can eat everything you're eating without having to kill an animal.\"\u003c/p>\n\u003cp>So why the name 'How To Be Vegan in the Hood'? \"That's who's always asking me: people from the hood. [They'll say to me:] 'I don't have a Whole Foods by me, I don't have a Trader Joe's ... how are you vegan?' \" Castro says, \"The truth is you can always afford it, you just weren't taught how to.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/veganeatsnyc/?hl=en\">Crystal Pang\u003c/a>, Castro's fellow vegan-Instagrammer, grew up in Queens, too. \"Accessibility is a huge thing in the vegan community that people often kind of mock. They say, 'Oh, you can only be vegan if you're rich and white and if you're this certain ideal' . . . That's not true.\"\u003c/p>\n\u003cp>When Pang stumbled upon Castro's Instagram, she was interested in the accessibility and information he was offering his followers. \"He's trying to do exactly what I think veganism should move more towards,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_131505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9406_enl-7032c0e484d5c0391c99c01ba58b8aceb8a61c93-e1543255517531.jpg\" alt=\"Castro makes a vegan coffee ice cream sundae at Rip's.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">Castro makes a vegan coffee ice cream sundae at Rip's. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro has been hopping around New York City most of his adult life. In his early 20s, he co-founded an art gallery in Brooklyn called \"City Don't Sleep.\" After that closed, he started a couple of clothing brands and used social media to sell T-shirts and vintage finds. For a while, he helped run food trucks in Manhattan – until he got the inspiration for How To Be Vegan in the Hood in September 2017.\u003c/p>\n\u003cp>He'd go to vegan restaurants around the city and photograph his food, share his recipes from home, and talk about what to buy at the bodega using Instagram. \"You're hungry and you have six bucks? I can get you full on six bucks,\" he says.\u003c/p>\n\u003cp>In May, David Schneider, owner of the Oaxaca Taqueria chain of restaurants in New York, reached out to Castro with the prospect of starting a vegan restaurant. That's how Rip's Malt Shop was born.\u003c/p>\n\u003cp>Castro is the only partner in Rip's who eats plant-based. Schneider thinks it's an asset to have owners on both sides of the diet. \"You really do want someone who's vegan and who understands. It's good to have a partner who sees it from their perspective, too,\" Schneider says.\u003c/p>\n\u003cp>Located near the Brooklyn Navy Yard, Rip's Malt Shop has a large, colorful arrow pointing to its narrow entrance. The shop is sandwiched in between an auto repair business and residential buildings. It's clearly a destination for customers, not a place one happens to drop in.\u003c/p>\n\u003cfigure id=\"attachment_131506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131506\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9482_enl-3aecf62bc83f918c5a3bed51cf7b97c05ffb7d16-e1543255562636.jpg\" alt=\"The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese.\" width=\"1920\" height=\"1272\">\u003cfigcaption class=\"wp-caption-text\">The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the chef's at Rip's, Sebastian Matheus, makes me the eatery's popular chopped cheese sandwich – a vegan riff on a beloved bodega favorite sometimes described as New York's version of the Philly cheesesteak, but made with ground beef instead of sliced steak. It's a sandwich that Castro's family and friends begged him to make at gatherings.\u003c/p>\n\u003cp>The sandwich consists of a Beyond Meat veggie burger, diced up and grilled with sweet relish and diced onions mixed in. Once it's almost done cooking, Daiya dairy-free cheese, made of cassava and arrowroot, is added in. The onions caramelize with the cheese, and the concoction is served on a club roll with signature Rip's sauce, which resembles the Big Mac sauce from McDonald's. Lettuce and tomato top the sandwich. Finally, a tiny yellow flag is poked into the top of the roll, and a sliced dill pickle is placed inside the red-checked, paper food dish, Coney Island-style.\u003c/p>\n\u003cp>The result fools my taste buds: It tastes like meat, it tastes like cheese, it tastes somewhat like a Philly cheesesteak.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It's like a beautiful mess,\" Castro says of his creation.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beyond+Bodega+Bites%3A+This+Man+Wants+More+People+To+Eat+%27Vegan+In+The+Hood%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Erick Castro is standing outside a Whole Foods in Brooklyn, carefully and unabashedly photographing the vegan, fried-oyster-mushroom po'boy he just bought inside. People are staring, but Castro doesn't seem to notice.\u003c/p>\n\u003cp>Castro, 28, is a vegan restaurant owner and the creator of \u003ca href=\"https://www.instagram.com/howtobeveganinthehood/?hl=en\">How To Be Vegan in the Hood\u003c/a>, an Instagram account with over 16,000 followers that spreads the gospel of an affordable plant-based diet – especially to bodega-eating residents of New York City's boroughs. He posts gorgeous, appetizing photos of cheap and simple meals that followers can make at home — like jackfruit paired with pan-fried pesto potatoes — or grab from nearby vendors.\u003c/p>\n\u003cp>Since launching his account last September, he's become somewhat of a local vegan celebrity. \"Hey, you're Vegan in the Hood!\" a diner says to Castro as we walk out of By Chloe, a vegan chain restaurant in Brooklyn's Williamsburg neighborhood.\u003c/p>\n\u003cp>The trendy area has undergone rapid gentrification since 2000 and has experienced a \u003ca href=\"https://nypost.com/2017/11/06/hipsters-are-driving-low-income-hispanics-out-of-brooklyn/\">dramatic drop\u003c/a> in the number of residents who are Latinos, particularly those who, like Castro, are of Puerto Rican descent.\u003c/p>\n\u003cfigure id=\"attachment_131502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131502\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9205_enl-43f1bcd2605a138bbbb931af3b6b5c9180afeeb8-e1543255406501.jpg\" alt=\"Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe.\" width=\"1920\" height=\"1264\">\u003cfigcaption class=\"wp-caption-text\">Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Williamsburg also has more vegan dining options. As we pass by one — the restaurant Farmer's Daughter — Castro notes that it's filled with white customers, and he shows hesitation to eat inside. We opt to eat our vegan raspberry cupcake from By Chloe on a discarded desk outside.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The observation Castro makes on the demographics inside Farmer's Daughter feeds into a common perception that veganism is a diet for a certain kind of person – an affluent, liberal leaning, white \u003cem>Portlandia \u003c/em>character. \"I was never really welcomed into the vegan community,\" Castro says. \"They show love, but at a distance.\"\u003c/p>\n\u003cp>The reality is that veganism is hardly new for people of color. Plant-based eating has deep roots among African-Americans, and it's gaining traction\u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/19/629629261/carne-asada-hold-the-meat-why-latinos-are-embracing-vegan-mexican-cuisine\"> among Latinos in the U.S.\u003c/a> The first\u003ca href=\"https://blackvegfest.org/\"> Black Veg Fest\u003c/a> was held in Brooklyn this year. Castro's own Instagram account is an effort to show veganism as an option for all.\u003c/p>\n\u003cp>\"Anyone can do it,\" he says. \"Anyone can eat plant-based.\"\u003c/p>\n\u003cp>Castro himself switched to veganism three years ago. Growing up in Queens, his diet consisted mostly of bodega food.\u003c/p>\n\u003cp>\"The gas station down the block [had] a pizzeria \u003cem>and \u003c/em>a burger spot in it. In the projects, everything you need is in the block radius,\" Castro says. He was raised by a single mother in Queens and the family moved around often. \"We were just grateful to eat food. Nutrition wasn't even a thought.\"\u003c/p>\n\u003cfigure id=\"attachment_131503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9418_enl-5d19b49457f917fc654b0eac3efb633476962889-e1543255444851.jpg\" alt=\"Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard.\" width=\"1920\" height=\"1295\">\u003cfigcaption class=\"wp-caption-text\">Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A friend of Castro's was constantly encouraging him to go vegan for health purposes, but Castro balked. \"I'm Puerto Rican; we eat pork, we eat meat.\"\u003c/p>\n\u003cp>But Castro says paranoia about his consumption of unhealthy foods in his younger years began to make him worry about his future health, so he decided to go pescatarian. Two years after that, he made the full switch to veganism, citing animal rights. \"[I thought,] Why am I letting animals live on the land but eating all the animals in the sea?\"\u003c/p>\n\u003cp>That same night, he saw on TV that Waka Flocka Flame, an American rapper, was eating vegan, and decided if Waka Flocka could eat vegan, so could he. He woke his roommate up on the fourth day of eating plant-based with, \"Bro, my skin feels so good right now.\" Castro has been vegan since. (Waka Flocka, on the other hand, is \u003ca href=\"https://www.billboard.com/articles/columns/hip-hop/8095942/waka-flocka-flame-interview-paper-magazine-vegan-quit\">apparently not\u003c/a>.)\u003c/p>\n\u003cp>The switch earned Castro ribbing from his meat-eating friends because of the stereotypes around veganism being for white people and a lack of knowledge surrounding what a plant-based diet looks like. \"We'd go out to dinner and they'd say, 'Can you get this guy a bowl of dirt?' \" Castro recalls.\u003c/p>\n\u003cfigure id=\"attachment_131504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131504\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9356_enl-aedb2eadc40eb3a329c3925ff9430bf9856c246b-e1543255481290.jpg\" alt=\"Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews.\" width=\"1920\" height=\"1329\">\u003cfigcaption class=\"wp-caption-text\">Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro says that the teasing helped inspire How To Be Vegan in the Hood. He bought an iPhone 8 Plus with portrait mode to prove a point to his friends. \"You know what? I'm going to make an Instagram and show you I can eat everything you're eating without having to kill an animal.\"\u003c/p>\n\u003cp>So why the name 'How To Be Vegan in the Hood'? \"That's who's always asking me: people from the hood. [They'll say to me:] 'I don't have a Whole Foods by me, I don't have a Trader Joe's ... how are you vegan?' \" Castro says, \"The truth is you can always afford it, you just weren't taught how to.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/veganeatsnyc/?hl=en\">Crystal Pang\u003c/a>, Castro's fellow vegan-Instagrammer, grew up in Queens, too. \"Accessibility is a huge thing in the vegan community that people often kind of mock. They say, 'Oh, you can only be vegan if you're rich and white and if you're this certain ideal' . . . That's not true.\"\u003c/p>\n\u003cp>When Pang stumbled upon Castro's Instagram, she was interested in the accessibility and information he was offering his followers. \"He's trying to do exactly what I think veganism should move more towards,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_131505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9406_enl-7032c0e484d5c0391c99c01ba58b8aceb8a61c93-e1543255517531.jpg\" alt=\"Castro makes a vegan coffee ice cream sundae at Rip's.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">Castro makes a vegan coffee ice cream sundae at Rip's. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro has been hopping around New York City most of his adult life. In his early 20s, he co-founded an art gallery in Brooklyn called \"City Don't Sleep.\" After that closed, he started a couple of clothing brands and used social media to sell T-shirts and vintage finds. For a while, he helped run food trucks in Manhattan – until he got the inspiration for How To Be Vegan in the Hood in September 2017.\u003c/p>\n\u003cp>He'd go to vegan restaurants around the city and photograph his food, share his recipes from home, and talk about what to buy at the bodega using Instagram. \"You're hungry and you have six bucks? I can get you full on six bucks,\" he says.\u003c/p>\n\u003cp>In May, David Schneider, owner of the Oaxaca Taqueria chain of restaurants in New York, reached out to Castro with the prospect of starting a vegan restaurant. That's how Rip's Malt Shop was born.\u003c/p>\n\u003cp>Castro is the only partner in Rip's who eats plant-based. Schneider thinks it's an asset to have owners on both sides of the diet. \"You really do want someone who's vegan and who understands. It's good to have a partner who sees it from their perspective, too,\" Schneider says.\u003c/p>\n\u003cp>Located near the Brooklyn Navy Yard, Rip's Malt Shop has a large, colorful arrow pointing to its narrow entrance. The shop is sandwiched in between an auto repair business and residential buildings. It's clearly a destination for customers, not a place one happens to drop in.\u003c/p>\n\u003cfigure id=\"attachment_131506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131506\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9482_enl-3aecf62bc83f918c5a3bed51cf7b97c05ffb7d16-e1543255562636.jpg\" alt=\"The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese.\" width=\"1920\" height=\"1272\">\u003cfigcaption class=\"wp-caption-text\">The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the chef's at Rip's, Sebastian Matheus, makes me the eatery's popular chopped cheese sandwich – a vegan riff on a beloved bodega favorite sometimes described as New York's version of the Philly cheesesteak, but made with ground beef instead of sliced steak. It's a sandwich that Castro's family and friends begged him to make at gatherings.\u003c/p>\n\u003cp>The sandwich consists of a Beyond Meat veggie burger, diced up and grilled with sweet relish and diced onions mixed in. Once it's almost done cooking, Daiya dairy-free cheese, made of cassava and arrowroot, is added in. The onions caramelize with the cheese, and the concoction is served on a club roll with signature Rip's sauce, which resembles the Big Mac sauce from McDonald's. Lettuce and tomato top the sandwich. Finally, a tiny yellow flag is poked into the top of the roll, and a sliced dill pickle is placed inside the red-checked, paper food dish, Coney Island-style.\u003c/p>\n\u003cp>The result fools my taste buds: It tastes like meat, it tastes like cheese, it tastes somewhat like a Philly cheesesteak.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's like a beautiful mess,\" Castro says of his creation.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beyond+Bodega+Bites%3A+This+Man+Wants+More+People+To+Eat+%27Vegan+In+The+Hood%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">As the temperatures begin to drop, you might start to experience dry, itchy skin. Try your hand at these ultra luxurious, all-natural lotion bars this winter. Lotion bars are mess-free and perfect for all your holiday activities and travel. Pop them into a tin container to keep in your bag, car, or to hand out to friends and family. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They're not edible, but make for great gifts! This recipe uses a cannabis-infused coconut oil* for a relaxing feeling without the cerebral effect. Cannabis topicals are absorbed through the skin for localized relief. You can choose to opt out and use regular coconut oil as well. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131274 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5727-e1542132387310.jpg\" alt=\"Orange, black pepper, and cinnamon scented lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Orange, black pepper, and cinnamon scented lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pick your favorite essential oils and as the lotion bar melts against the warmth of your skin, it will double as aromatherapy!\u003cbr>\n\u003cstrong>\u003cbr>\nEssential Oil Suggestions:\u003c/strong>\u003cbr>\nPowerful & Feminine Blend: Rose, Lavender, Black Pepper\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Spiced Cider Blend: Orange, Black Pepper, Cinnamon\u003c/span>\u003c/p>\n\u003ch2>Cannabis-Infused Lotion Bars\u003c/h2>\n\u003cp>\u003cem>Makes 8 lotion bars\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131275\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5709-e1542132447952.jpg\" alt=\"Giftable lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Giftable lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup \u003ca href=\"https://www.sousweed.com/blog/2016/3/16/cuddlenut-oil\">cannabis-infused coconut oil\u003c/a>* \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup cocoa butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup beeswax\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Essential oils of choice\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Combine cannabis-infused coconut oil, cocoa butter, and beeswax in a double boiler over medium-low heat with 2 inches of water in the bottom pan. Stir occasionally with a rubber spatula until uniformly smooth, about 10-15 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from heat and stir in essential oils of your choice. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the infused mixture into silicone soap molds and allow to cool completely before removing from the molds. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: Add regular coconut oil place of the cannabis-infused coconut oil if you do not wish to medicate your lotion bars. Cannabis-infused topicals are absorbed through the skin for localized relief without the cerebral effects. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">As the temperatures begin to drop, you might start to experience dry, itchy skin. Try your hand at these ultra luxurious, all-natural lotion bars this winter. Lotion bars are mess-free and perfect for all your holiday activities and travel. Pop them into a tin container to keep in your bag, car, or to hand out to friends and family. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They're not edible, but make for great gifts! This recipe uses a cannabis-infused coconut oil* for a relaxing feeling without the cerebral effect. Cannabis topicals are absorbed through the skin for localized relief. You can choose to opt out and use regular coconut oil as well. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131274 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5727-e1542132387310.jpg\" alt=\"Orange, black pepper, and cinnamon scented lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Orange, black pepper, and cinnamon scented lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pick your favorite essential oils and as the lotion bar melts against the warmth of your skin, it will double as aromatherapy!\u003cbr>\n\u003cstrong>\u003cbr>\nEssential Oil Suggestions:\u003c/strong>\u003cbr>\nPowerful & Feminine Blend: Rose, Lavender, Black Pepper\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Spiced Cider Blend: Orange, Black Pepper, Cinnamon\u003c/span>\u003c/p>\n\u003ch2>Cannabis-Infused Lotion Bars\u003c/h2>\n\u003cp>\u003cem>Makes 8 lotion bars\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131275\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5709-e1542132447952.jpg\" alt=\"Giftable lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Giftable lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup \u003ca href=\"https://www.sousweed.com/blog/2016/3/16/cuddlenut-oil\">cannabis-infused coconut oil\u003c/a>* \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup cocoa butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup beeswax\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Essential oils of choice\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Combine cannabis-infused coconut oil, cocoa butter, and beeswax in a double boiler over medium-low heat with 2 inches of water in the bottom pan. Stir occasionally with a rubber spatula until uniformly smooth, about 10-15 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from heat and stir in essential oils of your choice. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the infused mixture into silicone soap molds and allow to cool completely before removing from the molds. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: Add regular coconut oil place of the cannabis-infused coconut oil if you do not wish to medicate your lotion bars. Cannabis-infused topicals are absorbed through the skin for localized relief without the cerebral effects. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Table Talk: New Cocktails at Loló, Roman Pizza, Crab Feed, Top Turkey Sandwiches",
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"content": "\u003cp>You’re going to want to explore Loló’s brand-new cocktail list, which is full of creativity and culinary surprises. Then, try SF’s first pizza a teglia at Barbara Express in North Beach, and don’t miss a quality Dungeness crab feed at The Alice Collective in Oakland. Finally, just in case you got dissed on Thanksgiving leftovers, here are two of SF’s top turkey sandwiches.\u003c/p>\n\u003ch2>The Latest Cocktail List at Loló Offers a Culinary Adventure\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDG8hYBtr1v\">974 Valencia St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131483\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131483\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-lost-souvenir-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Lost Souvenir on the new cocktail menu at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a> \u003c/strong>is one of those San Francisco gems adored by restaurant industry folks for many reasons: their incredibly creative and well-executed cocktails are high on the list, along with the impressively curated wine list from GM Juan Carlos Ruelas that continues to get fine-tuned, with a strong focus on natural and organic wines — there are some real gems on there. Add in Jorge Martinez’s ever-evolving menu with Jaliscan and seasonal influences, the friendly staff, delightfully playful interior by partner Lorena Zertuche, fun vibes, and lively crowd (this place is always full of interesting and good-looking people), and it’s not only a good time, but a quality one.\u003c/p>\n\u003cp>Their bar team is one of the city’s best, and personally, I think they should be getting much more national attention than they are. Bar manager Leon Vazquez leads a talented team, and their latest lineup of cocktails just launched, full of esoteric ingredients and unexpected combinations and concoctions, which they are known for. An example is the Lost Souvenir, with Homeric mastiha (a spirit made with an ancient ingredient from Chios, Greece), Navy-strength gin, carrot, and coconut creme, served over crushed ice — it’s almost like an orange creamsicle, but with carrot, plus a resinous note from the mastiha. It’s a refreshing place to start, and the kind of cocktail that makes people ask what you're drinking.\u003c/p>\n\u003cfigure id=\"attachment_131484\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131484\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-gin-cobbler-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Truffled Gin Cobbler at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then there’s the Rusty Trombone, with red onion-infused vodka and coconut that somehow, oddly, magically comes together to drink like a\u003cspan class=\"Apple-converted-space\"> \u003c/span>martini (it’s so good with food). So many culinary ingredients are featured in the cocktail menu, like white truffle in the Truffled Gin Cobbler and long black pepper grated on top of the Sfumato Sour. This one is a perfect drink to end the night with (it has rhubarb amaro, mezcal, lemon, egg white), although the Blood Brother with mezcal, amaro, Campari, and Makrut lime leaves will also ask to be your final-final.\u003c/p>\n\u003cfigure id=\"attachment_131485\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-quesadilla-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Loló's Dungeness crab and chorizo quesadilla features housemade masa for the tortilla. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One more item of note: the kitchen just acquired a molino (masa grinder) from Guadalajara to make their own masa in house. They are sourcing corn from \u003ca href=\"https://www.masienda.com\">Masienda\u003c/a>, who specializes in heirloom, non-GMO, landrace maize from Mexico (and beyond). The kitchen team has been falling in love with the flavorful masa they’re making, and are using it for their quesadillas, the tortillas that come with the carnitas, and various specials like the crab and chorizo quesadilla pictured above.\u003c/p>\n\u003ch2>There's a New Kind of Pizza Counter in North Beach\u003c/h2>\n\u003cp>\u003ca href=\"https://www.sfbarbara.com/barbara-express\">Barbara Express\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/7h2vaFKL4gN2\">427 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30am–11pm\u003c/p>\n\u003cfigure id=\"attachment_131486\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The counter at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you mention square pizza in North Beach, most folks immediately think of classic Golden Boy Pizza (since 1978!), but there’s a new counter in town, offering the first teglia romana in SF: \u003ca href=\"https://www.sfbarbara.com/barbara-express\">\u003cb>Barbara Express\u003c/b>\u003c/a>. It’s a Roman-style pizza baked in a square pan and then cut with scissors (it’s served pre-cut in squares at Barbara Express, although in Rome, you can decide how large or small you want your slice — if you want to pig out with a rectangle, you can go for it). Here, slices range from an affordable $3.50–$6. Barbara Express adjoins the newly open \u003ca href=\"https://www.sfbarbara.com\">Barbara Pinseria & Cocktail Bar\u003c/a> (in the former Panda Rei) from Il Casaro’s Francesco Covucci and Peter Fazio (they are also behind \u003ca href=\"http://www.tablehopper.com/chatterbox/vicoletto-becomes-pasta-pop-up-from-the-il-casaro-team-in-north-beach/\">Pasta Pop-Up\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_131487\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-pizza-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Burrata makes multiple appearances at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiled counter offers eight different kinds of teglia Romana, and they’re keeping the toppings Italian and simple in style: you can get margherita, or broccoli rapini with sausage (be sure to drizzle some Calabrese chile oil on that one, it needs some kick), mushroom, sausage and red onion (I loved this one), four cheeses, diavola with soppressata and dollops of burrata added on top at the end, veggie (with eggplant and zucchini), and other rotating kinds (to be clear, it’s not a build-your-own kind of place). The tomato sauce has a nice, bright pop, and the cheeses are fresh, really creamy, and melt beautifully.\u003c/p>\n\u003cfigure id=\"attachment_131489\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-teglia-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">It's time to try teglia romana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About the crust: this is not a cracker-thin Roman pizza, nor is it thick and doughy Sicilian. The dough is 85 percent water and fermented for 48 hours — the airy bubbles transform into a bubbly crumb, with a light crunch. I recommend trying it right out of the electric Cuppone oven for the best impression (at least your first piece, and then get another to go) — the satisfying crunch disappears as it comes to room temp. A couple of pieces also seemed a touch under-baked to me, but I was also trying the first slices of the day before the oven really got cranking.\u003c/p>\n\u003cfigure id=\"attachment_131488\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-suppli-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Supplì fresh out of the fryer lives up to its name (which references telephone wires). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are some tables where you can sit inside or outside and watch the Columbus Avenue parade go by. Hang out, you have time. Other additions include supplì fresh out of the fryer, there’s a fridge full of drinks (and beers), and there’s also espresso service.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Dungeness Crab Feed Done Right\u003c/h2>\n\u003cp>\u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u6eNaz356w82\">272 14th Street, Oakland\u003c/a>\u003cbr>\nSunday December 2\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">Tickets\u003c/a>: $75\u003cbr>\n11am or 2pm seatings\u003c/p>\n\u003cfigure id=\"attachment_131490\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feast-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The magic platter of crab that hit the table at last year's feed. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s Dungeness crab season, and you’ll find local crab on menus all over the Bay Area. But there’s nothing like getting a bib on and really tucking into a pile of freshly steamed crab. Ted Wilson of the new \u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a> in Oakland (he was previously behind SF’s Fine & Rare) has hosted some epic annual crab feeds, and he isn’t sourcing just any ole crabs — he makes sure to get some big, fresh, quality beauties from local fishermen (he has some great connections). They’re served simply with drawn butter and lemon (perfection!).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll also enjoy garlic noodles to catch all those little crabby pieces you’re setting free, sourdough garlic bread, a mixed green salad (you’ll need a break from the butter), and chocolate chip cookies for dessert. There are also bottomless mimosas and beers, but your hands are going to be so busy cracking crab that you may not be able to keep up with your usual boozy pace.\u003c/p>\n\u003cfigure id=\"attachment_131491\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feed-table-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Bibs on. And hard at work. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a big communal affair, with tables of strangers quickly becoming friends over the family-style feast. Bibs bring people together. This year, you’ll be able to check out the new location at The Alice Collective, Wilson’s new commissary kitchen, café, and community space in downtown Oakland.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>It all happens on Sunday, December 2 and there are two seatings: 11am–12:30pm or 2pm–3:30pm. Don’t delay on \u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">tickets\u003c/a>, it sold out last year! Proceeds from the Crab Feed will benefit The Golden Gate Salmon Association.\u003c/p>\n\u003ch2>Didn’t Get Thanksgiving Leftovers? Here Are Two Top Turkey Sandwiches\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/h2>\n\u003cp>Arguello Super Market\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XmbuQaFWFZr\">782 Arguello Blvd. San Francisco\u003c/a>\u003cbr>\nRossi’s Deli\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kPoEmLXRu692\">426 Castro St. San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131492\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/arguello-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The iconic turkey sandwich from Arguello Super Market. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, we just finished a week of peak turkey, but some of you may not have had the joy of a turkey sandwich the day after Thanksgiving made with leftovers, especially if you were a guest at someone’s house, or your Friendsgiving ended up being a vegetarian one. Maybe your aunt and uncle’s turkey was a travesty—hey, it happens to a lot of people. But the day-after turkey sandwich? It’s arguably the best thing about the bird that was on the dinner table the night before.\u003c/p>\n\u003cp>One of San Francisco’s iconic turkey sandwiches is from \u003cb>Arguello Super Market \u003c/b>— it’s made at a deli counter inside the market. They use juicy, house-roasted turkey off a rotisserie, and their flaky and golden Dutch crunch roll is tops (you gotta do Dutch crunch). A chef friend taught me a little trick: ask for a combo of white and dark meat, and the pro move is to also ask for a little turkey skin! Trust, that fatty little addition brings it all together.\u003c/p>\n\u003cp>I skip the hothouse tomato, pickle and mustard, but keep the lettuce, mayo, and red onion (that’s everything that comes with the $7.99 sandwich). Don’t forget to add some avocado ($1.25), and Swiss cheese is a solid choice (also $1). Cranberry sauce ($1) is up to you — I say you’re already adding two things, why not go for three and make it perfect? Or just go for cranberry and cheese. Fortunately, it’s one of those sandwiches that is almost always worth the $11 price tag, or whatever your final total is.\u003c/p>\n\u003cfigure id=\"attachment_131493\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131493\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/rossis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Avogobble from Rossi's Deli. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can’t make it over to Arguello, but you still have a hankering for a monster turkey sandwich? A friend recently turned me on to the Avogobble they make at \u003cb>Rossi’s Deli\u003c/b> in the Castro, and it’s quite a deal. For $8.95, you get a huge sandwich with freshly roasted turkey (they roast it daily), plus all the usual sandwich fixins, your pick from three kinds of mustard, and bless, they have Dutch crunch. It even comes with cheese!\u003c/p>\n\u003cp>Not only is this sandwich a total steal, but it’s lovingly assembled with fresh ingredients, and you will quickly be charmed by the kind family who runs the place (they took over in 1976!). You can see why the neighborhood adores this place — they really want to feed the people (seriously, you will just finish half the sandwich). Be sure to check out all the chocolates and international sweets on the counter while they make your sandwich, and you can come back another day for their bountiful breakfast sandwiches — you just need to make it through that sandwich first.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You’re going to want to explore Loló’s brand-new cocktail list, which is full of creativity and culinary surprises. Then, try SF’s first pizza a teglia at Barbara Express in North Beach, and don’t miss a quality Dungeness crab feed at The Alice Collective in Oakland. Finally, just in case you got dissed on Thanksgiving leftovers, here are two of SF’s top turkey sandwiches.\u003c/p>\n\u003ch2>The Latest Cocktail List at Loló Offers a Culinary Adventure\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDG8hYBtr1v\">974 Valencia St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131483\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131483\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-lost-souvenir-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Lost Souvenir on the new cocktail menu at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a> \u003c/strong>is one of those San Francisco gems adored by restaurant industry folks for many reasons: their incredibly creative and well-executed cocktails are high on the list, along with the impressively curated wine list from GM Juan Carlos Ruelas that continues to get fine-tuned, with a strong focus on natural and organic wines — there are some real gems on there. Add in Jorge Martinez’s ever-evolving menu with Jaliscan and seasonal influences, the friendly staff, delightfully playful interior by partner Lorena Zertuche, fun vibes, and lively crowd (this place is always full of interesting and good-looking people), and it’s not only a good time, but a quality one.\u003c/p>\n\u003cp>Their bar team is one of the city’s best, and personally, I think they should be getting much more national attention than they are. Bar manager Leon Vazquez leads a talented team, and their latest lineup of cocktails just launched, full of esoteric ingredients and unexpected combinations and concoctions, which they are known for. An example is the Lost Souvenir, with Homeric mastiha (a spirit made with an ancient ingredient from Chios, Greece), Navy-strength gin, carrot, and coconut creme, served over crushed ice — it’s almost like an orange creamsicle, but with carrot, plus a resinous note from the mastiha. It’s a refreshing place to start, and the kind of cocktail that makes people ask what you're drinking.\u003c/p>\n\u003cfigure id=\"attachment_131484\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131484\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-gin-cobbler-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Truffled Gin Cobbler at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then there’s the Rusty Trombone, with red onion-infused vodka and coconut that somehow, oddly, magically comes together to drink like a\u003cspan class=\"Apple-converted-space\"> \u003c/span>martini (it’s so good with food). So many culinary ingredients are featured in the cocktail menu, like white truffle in the Truffled Gin Cobbler and long black pepper grated on top of the Sfumato Sour. This one is a perfect drink to end the night with (it has rhubarb amaro, mezcal, lemon, egg white), although the Blood Brother with mezcal, amaro, Campari, and Makrut lime leaves will also ask to be your final-final.\u003c/p>\n\u003cfigure id=\"attachment_131485\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-quesadilla-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Loló's Dungeness crab and chorizo quesadilla features housemade masa for the tortilla. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One more item of note: the kitchen just acquired a molino (masa grinder) from Guadalajara to make their own masa in house. They are sourcing corn from \u003ca href=\"https://www.masienda.com\">Masienda\u003c/a>, who specializes in heirloom, non-GMO, landrace maize from Mexico (and beyond). The kitchen team has been falling in love with the flavorful masa they’re making, and are using it for their quesadillas, the tortillas that come with the carnitas, and various specials like the crab and chorizo quesadilla pictured above.\u003c/p>\n\u003ch2>There's a New Kind of Pizza Counter in North Beach\u003c/h2>\n\u003cp>\u003ca href=\"https://www.sfbarbara.com/barbara-express\">Barbara Express\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/7h2vaFKL4gN2\">427 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30am–11pm\u003c/p>\n\u003cfigure id=\"attachment_131486\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The counter at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you mention square pizza in North Beach, most folks immediately think of classic Golden Boy Pizza (since 1978!), but there’s a new counter in town, offering the first teglia romana in SF: \u003ca href=\"https://www.sfbarbara.com/barbara-express\">\u003cb>Barbara Express\u003c/b>\u003c/a>. It’s a Roman-style pizza baked in a square pan and then cut with scissors (it’s served pre-cut in squares at Barbara Express, although in Rome, you can decide how large or small you want your slice — if you want to pig out with a rectangle, you can go for it). Here, slices range from an affordable $3.50–$6. Barbara Express adjoins the newly open \u003ca href=\"https://www.sfbarbara.com\">Barbara Pinseria & Cocktail Bar\u003c/a> (in the former Panda Rei) from Il Casaro’s Francesco Covucci and Peter Fazio (they are also behind \u003ca href=\"http://www.tablehopper.com/chatterbox/vicoletto-becomes-pasta-pop-up-from-the-il-casaro-team-in-north-beach/\">Pasta Pop-Up\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_131487\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-pizza-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Burrata makes multiple appearances at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiled counter offers eight different kinds of teglia Romana, and they’re keeping the toppings Italian and simple in style: you can get margherita, or broccoli rapini with sausage (be sure to drizzle some Calabrese chile oil on that one, it needs some kick), mushroom, sausage and red onion (I loved this one), four cheeses, diavola with soppressata and dollops of burrata added on top at the end, veggie (with eggplant and zucchini), and other rotating kinds (to be clear, it’s not a build-your-own kind of place). The tomato sauce has a nice, bright pop, and the cheeses are fresh, really creamy, and melt beautifully.\u003c/p>\n\u003cfigure id=\"attachment_131489\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-teglia-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">It's time to try teglia romana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About the crust: this is not a cracker-thin Roman pizza, nor is it thick and doughy Sicilian. The dough is 85 percent water and fermented for 48 hours — the airy bubbles transform into a bubbly crumb, with a light crunch. I recommend trying it right out of the electric Cuppone oven for the best impression (at least your first piece, and then get another to go) — the satisfying crunch disappears as it comes to room temp. A couple of pieces also seemed a touch under-baked to me, but I was also trying the first slices of the day before the oven really got cranking.\u003c/p>\n\u003cfigure id=\"attachment_131488\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-suppli-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Supplì fresh out of the fryer lives up to its name (which references telephone wires). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are some tables where you can sit inside or outside and watch the Columbus Avenue parade go by. Hang out, you have time. Other additions include supplì fresh out of the fryer, there’s a fridge full of drinks (and beers), and there’s also espresso service.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Dungeness Crab Feed Done Right\u003c/h2>\n\u003cp>\u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u6eNaz356w82\">272 14th Street, Oakland\u003c/a>\u003cbr>\nSunday December 2\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">Tickets\u003c/a>: $75\u003cbr>\n11am or 2pm seatings\u003c/p>\n\u003cfigure id=\"attachment_131490\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feast-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The magic platter of crab that hit the table at last year's feed. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s Dungeness crab season, and you’ll find local crab on menus all over the Bay Area. But there’s nothing like getting a bib on and really tucking into a pile of freshly steamed crab. Ted Wilson of the new \u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a> in Oakland (he was previously behind SF’s Fine & Rare) has hosted some epic annual crab feeds, and he isn’t sourcing just any ole crabs — he makes sure to get some big, fresh, quality beauties from local fishermen (he has some great connections). They’re served simply with drawn butter and lemon (perfection!).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll also enjoy garlic noodles to catch all those little crabby pieces you’re setting free, sourdough garlic bread, a mixed green salad (you’ll need a break from the butter), and chocolate chip cookies for dessert. There are also bottomless mimosas and beers, but your hands are going to be so busy cracking crab that you may not be able to keep up with your usual boozy pace.\u003c/p>\n\u003cfigure id=\"attachment_131491\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feed-table-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Bibs on. And hard at work. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a big communal affair, with tables of strangers quickly becoming friends over the family-style feast. Bibs bring people together. This year, you’ll be able to check out the new location at The Alice Collective, Wilson’s new commissary kitchen, café, and community space in downtown Oakland.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>It all happens on Sunday, December 2 and there are two seatings: 11am–12:30pm or 2pm–3:30pm. Don’t delay on \u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">tickets\u003c/a>, it sold out last year! Proceeds from the Crab Feed will benefit The Golden Gate Salmon Association.\u003c/p>\n\u003ch2>Didn’t Get Thanksgiving Leftovers? Here Are Two Top Turkey Sandwiches\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/h2>\n\u003cp>Arguello Super Market\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XmbuQaFWFZr\">782 Arguello Blvd. San Francisco\u003c/a>\u003cbr>\nRossi’s Deli\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kPoEmLXRu692\">426 Castro St. San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131492\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/arguello-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The iconic turkey sandwich from Arguello Super Market. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, we just finished a week of peak turkey, but some of you may not have had the joy of a turkey sandwich the day after Thanksgiving made with leftovers, especially if you were a guest at someone’s house, or your Friendsgiving ended up being a vegetarian one. Maybe your aunt and uncle’s turkey was a travesty—hey, it happens to a lot of people. But the day-after turkey sandwich? It’s arguably the best thing about the bird that was on the dinner table the night before.\u003c/p>\n\u003cp>One of San Francisco’s iconic turkey sandwiches is from \u003cb>Arguello Super Market \u003c/b>— it’s made at a deli counter inside the market. They use juicy, house-roasted turkey off a rotisserie, and their flaky and golden Dutch crunch roll is tops (you gotta do Dutch crunch). A chef friend taught me a little trick: ask for a combo of white and dark meat, and the pro move is to also ask for a little turkey skin! Trust, that fatty little addition brings it all together.\u003c/p>\n\u003cp>I skip the hothouse tomato, pickle and mustard, but keep the lettuce, mayo, and red onion (that’s everything that comes with the $7.99 sandwich). Don’t forget to add some avocado ($1.25), and Swiss cheese is a solid choice (also $1). Cranberry sauce ($1) is up to you — I say you’re already adding two things, why not go for three and make it perfect? Or just go for cranberry and cheese. Fortunately, it’s one of those sandwiches that is almost always worth the $11 price tag, or whatever your final total is.\u003c/p>\n\u003cfigure id=\"attachment_131493\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131493\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/rossis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Avogobble from Rossi's Deli. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can’t make it over to Arguello, but you still have a hankering for a monster turkey sandwich? A friend recently turned me on to the Avogobble they make at \u003cb>Rossi’s Deli\u003c/b> in the Castro, and it’s quite a deal. For $8.95, you get a huge sandwich with freshly roasted turkey (they roast it daily), plus all the usual sandwich fixins, your pick from three kinds of mustard, and bless, they have Dutch crunch. It even comes with cheese!\u003c/p>\n\u003cp>Not only is this sandwich a total steal, but it’s lovingly assembled with fresh ingredients, and you will quickly be charmed by the kind family who runs the place (they took over in 1976!). You can see why the neighborhood adores this place — they really want to feed the people (seriously, you will just finish half the sandwich). Be sure to check out all the chocolates and international sweets on the counter while they make your sandwich, and you can come back another day for their bountiful breakfast sandwiches — you just need to make it through that sandwich first.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside postID='bayareabites_119841,bayareabites_135206' label='More Holiday Recipes']\u003cbr>\nI have always found the inclusion of so-called “candied yams” among the typical Thanksgiving roster to be highly suspect. Even as a sweet-toothed Midwestern child, I held no truck with the notion of a root vegetable dish doused with brown sugar and bedecked with marshmallows masquerading as something savory. That cloying Wonka-esque confection, aside from being incongruous next to turkey, gravy, and mashed potatoes, seems to me a waste of a vegetable that is pleasantly sweet to begin with.\u003c/p>\n\u003cp>Following that logic, I much prefer dishes that provide a counterpoint that noble tuber’s earthy sweetness. To that end, I matched it with smoky, piquant harissa (a North African chili paste typically spiced with cumin and caraway) and tangy goat cheese in the form of a creamy, luscious gratin. The combination might seem exotic, but the bold flavors ultimately serve as backup players, letting the sweet potato take a well-deserved starring role.\u003c/p>\n\u003cp>After all, even if no one is counting calories, it seems fair to leave some sugar for dessert.\u003c/p>\n\u003ch2>Sweet Potato Gratin with Goat Cheese and Harissa\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9399-e1542325931912.jpg\" alt=\"Sweet Potato Gratin with Goat Cheese and Harissa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131399\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Gratin with Goat Cheese and Harissa \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups heavy cream or half and half\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tsp fresh thyme leaves, coarsely chopped\u003c/li>\n\u003cli>2 tsp Diamond Crystal kosher salt\u003c/li>\n\u003cli>2 pounds sweet potatoes, peeled and cut into ¼ inch thick slices\u003c/li>\n\u003cli>1 tbsp unsalted butter, softened\u003c/li>\n\u003cli>4 ounces fresh goat cheese, crumbled\u003c/li>\n\u003cli>1-2 tsp harissa*, depending on your preferred level of spice\u003c/li>\n\u003cli>½ cup grated pecorino Romano or Parmesan\u003c/li>\n\u003cli>2 tbsp chopped parsley, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>In a large, wide pot (or Dutch oven) with a tight-fitting lid, bring cream, garlic, thyme, and 2 teaspoons of kosher salt to a boil over medium heat. Stir in the sweet potato, tossing with a wooden spoon or spatula to coat evenly with the cream mixture.\u003c/li>\n\u003cli>Return the mixture to a boil, reduce heat to a simmer, and cover. Cook until the sweet potato pieces are just tender enough to be pierced with a paring knife or skewer, about 15 to 20 minutes, uncovering and stirring every 5 minutes or so to ensure even cooking.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan or casserole with the butter. Use a slotted spoon to transfer half of the sweet potato slices to the greased pan, spreading them to form an even layer.\u003c/li>\n\u003cli>Sprinkle the sweet potato with half the goat cheese and dot with the harissa. Cover with the remaining half of the sweet potato slices, spreading to form another even layer. Pour the cream mixture left behind in the pot evenly over the sweet potato before sprinkling with the remaining goat cheese and the grated pecorino.\u003c/li>\n\u003cli>Bake for 35-45 minutes, rotating halfway through, until bubbling and golden brown (lowering heat as necessary to prevent over-browning).\u003c/li>\n\u003cli>Let cool for at least 10 minutes before sprinkling with parsley and serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>*Harissa is now widely available in the international aisles of well-stocked grocery stores, as well as online.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI have always found the inclusion of so-called “candied yams” among the typical Thanksgiving roster to be highly suspect. Even as a sweet-toothed Midwestern child, I held no truck with the notion of a root vegetable dish doused with brown sugar and bedecked with marshmallows masquerading as something savory. That cloying Wonka-esque confection, aside from being incongruous next to turkey, gravy, and mashed potatoes, seems to me a waste of a vegetable that is pleasantly sweet to begin with.\u003c/p>\n\u003cp>Following that logic, I much prefer dishes that provide a counterpoint that noble tuber’s earthy sweetness. To that end, I matched it with smoky, piquant harissa (a North African chili paste typically spiced with cumin and caraway) and tangy goat cheese in the form of a creamy, luscious gratin. The combination might seem exotic, but the bold flavors ultimately serve as backup players, letting the sweet potato take a well-deserved starring role.\u003c/p>\n\u003cp>After all, even if no one is counting calories, it seems fair to leave some sugar for dessert.\u003c/p>\n\u003ch2>Sweet Potato Gratin with Goat Cheese and Harissa\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9399-e1542325931912.jpg\" alt=\"Sweet Potato Gratin with Goat Cheese and Harissa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131399\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Gratin with Goat Cheese and Harissa \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups heavy cream or half and half\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tsp fresh thyme leaves, coarsely chopped\u003c/li>\n\u003cli>2 tsp Diamond Crystal kosher salt\u003c/li>\n\u003cli>2 pounds sweet potatoes, peeled and cut into ¼ inch thick slices\u003c/li>\n\u003cli>1 tbsp unsalted butter, softened\u003c/li>\n\u003cli>4 ounces fresh goat cheese, crumbled\u003c/li>\n\u003cli>1-2 tsp harissa*, depending on your preferred level of spice\u003c/li>\n\u003cli>½ cup grated pecorino Romano or Parmesan\u003c/li>\n\u003cli>2 tbsp chopped parsley, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>In a large, wide pot (or Dutch oven) with a tight-fitting lid, bring cream, garlic, thyme, and 2 teaspoons of kosher salt to a boil over medium heat. Stir in the sweet potato, tossing with a wooden spoon or spatula to coat evenly with the cream mixture.\u003c/li>\n\u003cli>Return the mixture to a boil, reduce heat to a simmer, and cover. Cook until the sweet potato pieces are just tender enough to be pierced with a paring knife or skewer, about 15 to 20 minutes, uncovering and stirring every 5 minutes or so to ensure even cooking.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan or casserole with the butter. Use a slotted spoon to transfer half of the sweet potato slices to the greased pan, spreading them to form an even layer.\u003c/li>\n\u003cli>Sprinkle the sweet potato with half the goat cheese and dot with the harissa. Cover with the remaining half of the sweet potato slices, spreading to form another even layer. Pour the cream mixture left behind in the pot evenly over the sweet potato before sprinkling with the remaining goat cheese and the grated pecorino.\u003c/li>\n\u003cli>Bake for 35-45 minutes, rotating halfway through, until bubbling and golden brown (lowering heat as necessary to prevent over-browning).\u003c/li>\n\u003cli>Let cool for at least 10 minutes before sprinkling with parsley and serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>*Harissa is now widely available in the international aisles of well-stocked grocery stores, as well as online.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Turkey And Tamales: People Of Color Share Their Multicultural Thanksgivings",
"title": "Turkey And Tamales: People Of Color Share Their Multicultural Thanksgivings",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I was scrolling through my Instagram feed last year when I saw them: \u003ca href=\"https://www.instagram.com/p/Bb5lqaFhTun/\">photo after photo\u003c/a> of my POC friends' Thanksgiving tables, decked out with not just turkey and stuffing, but the traditional dishes of their culture.\u003c/p>\n\u003cp>One Korean family served bright red radish kimchi; an Egyptian family prepared dozens of stuffed grape leaves; and one Taiwanese family included takeout mapo tofu — probably a potluck addition from a guest.\u003c/p>\n\u003cp>For many immigrant families, Thanksgiving is a time to take part in an American tradition, but it's also a great excuse to gather and eat the foods of their culture with friends and family. For some POCs, \u003ca href=\"https://twitter.com/MalakaGharib/status/930817316518014978\">that's the best part\u003c/a> of the holiday — a time when you can literally mash the cultures together on your plate, as one Filipino friend wrote on Twitter:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">POC Thanksgiving is lit bc who doesn't want to have mashed potatoes but also lumpia and sisig???\u003c/p>\n\u003cp>— Ayy Ron (@aahaahron) \u003ca href=\"https://twitter.com/aahaahron/status/1062794993545302017?ref_src=twsrc%5Etfw\">November 14, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>I asked five immigrants and second-generation Americans to share what Thanksgiving is like in their families, the dishes they most look forward to — and what the holiday means to them.\u003c/p>\n\u003cp>These interviews are edited for length and clarity. And I'd love to hear your stories and see pictures of your food, too! Share them on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature them on NPR next week.\u003c/p>\n\u003ch3>'The first time I had cranberry sauce, I was 35'\u003c/h3>\n\u003cfigure id=\"attachment_131462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131462\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/onion-goat-cheese-tarts-0ba26e4cd3f9b92e8c4ae49ef69478d800329a7b-e1542734448564.jpg\" alt=\"Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of "American pie."\" width=\"1920\" height=\"1438\">\u003cfigcaption class=\"wp-caption-text\">Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of \"American pie.\" \u003ccite>(Brenda Abdelall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Brenda Abdelall, 37, is an Egyptian-American from Oakton, Va. She is the founder of United We Eat, a series of short films on immigrant food in the U.S., and runs a Middle Eastern cooking blog called \u003c/em>\u003c/strong>\u003ca href=\"http://mideats.com\">\u003cstrong>\u003cem>MidEats\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Growing up in Michigan, I had no aunts and uncles to visit during Thanksgiving like many of my friends [did]. So we spent it with our family friends, a collection of Egyptian-American immigrants who moved here in the 1970s, and had a potluck. There was always turkey. My mom tried to make it as traditional as possible, but somehow [the bird] always had some Arabic flavors, like cumin. People would bring tabbouleh [an herb salad], baklava, and someone would always bring \u003cem>kofta\u003c/em> [a ground beef kebab].\u003c/p>\n\u003cp>Today, my Thanksgiving looks very much like a traditional one, but I use ingredients from the Middle East: green beans with pomegranate molasses; onion tart with goat cheese. The first time I had cranberry sauce, I was 35 years old. We never had that on the table growing up. Now, I make a version using pomegranate seeds and star anise. I most look forward to the mashed potatoes.\u003c/p>\n\u003cp>As a daughter of immigrants, Thanksgiving has become a central tradition in my family. We honor the traditions of my parents, the flavors and foods that they taught us, and continue to teach that to our children.\u003c/p>\n\u003ch3>'Turkey? I was never really into it'\u003c/h3>\n\u003cp>\u003cstrong>\u003cem>Juan Diego Ramirez, 30, was born in Oaxaca, Mexico. He moved to South Los Angeles when he was 10, where he grew up. Today, he lives outside of Portland and is a producer for a food and culture podcast called \u003c/em>\u003c/strong>\u003ca href=\"http://www.racistsandwich.com/\">\u003cstrong>\u003cem>Racist Sandwich\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and works for the Migrant Education Program in Hillsboro, Ore.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I didn't celebrate Thanksgiving until I came to the U.S. It's not a holiday in Mexico. When my family first celebrated Thanksgiving, we didn't know what it was. We just saw it as time to be around our family. We didn't have turkey but roasted chicken. And there were tamales, salsa and a drink called \u003cem>atole. \u003c/em>\u003c/p>\n\u003cp>As the years went by, the food started changing. We incorporated turkey and mashed potatoes. We'd get the turkeys at the local church or the neighborhood community center, where they were giving them away. Turkey? I was never really into it. I never get any seconds. But if there are any extra tamales, I'll get seconds on that.\u003c/p>\n\u003ch3>'We just went to Boston Market'\u003c/h3>\n\u003cfigure id=\"attachment_131463\" class=\"wp-caption aligncenter\" style=\"max-width: 1358px\">\u003cimg class=\"size-full wp-image-131463\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg\" alt=\"Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995.\" width=\"1358\" height=\"1018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg 1358w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-520x390.jpg 520w\" sizes=\"(max-width: 1358px) 100vw, 1358px\">\u003cfigcaption class=\"wp-caption-text\">Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995. \u003ccite>(Robin Ha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Robin Ha, 37, is a Korean-American who lives in Washington, D.C. She was born in Korea and moved to the U.S. when she was 14. She is the artist and author of \u003c/em>\u003c/strong>\u003ca href=\"https://www.npr.org/sections/thesalt/2016/07/02/484040776/learn-to-make-korean-food-with-a-charming-graphic-cookbook\">\u003cstrong>Cook Korean! A Comic Book With Recipes\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, and is working on a graphic memoir called \u003c/em>\u003c/strong>\u003cstrong>Almost American Girl\u003c/strong>\u003cstrong>\u003cem>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When me and my mom first moved to America, it was just us. So it seemed funny to go through all the turkey-baking. So we just went to Boston Market and bought chicken and turkey there and had a little dinner for ourselves. Turkey doesn't excite me much. It's dry and bland. The cranberry sauce was new to me, too. It's weird that people in America cook sweet fruit and put it on top of meat!\u003c/p>\n\u003cp>Today, we celebrate Thanksgiving at my mom's boyfriend's house. He is white and his family has been living in Virginia since the 1800s. The first year, the food was very traditional: mashed potatoes, sweet potato casserole, green beans. But as the years went by, people started bringing non-traditional foods. My mom and I bring Korean fried chicken. Currently, I'm dating a half-Persian and American guy, and he comes to this Thanksgiving, too, and makes Persian jeweled rice.\u003c/p>\n\u003cp>I actually do like turkey now. I look forward to the leftovers to put in a sandwich — with the cranberry sauce!\u003c/p>\n\u003ch3>'We need to have stuffing!'\u003c/h3>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">\u003ca href=\"https://twitter.com/hashtag/MyPOCThanksgiving?src=hash&ref_src=twsrc%5Etfw\">#MyPOCThanksgiving\u003c/a> means that turkey is a side dish. 😂 The main table has the food we’re really excited to eat. Turkey is at the kids table. \u003ca href=\"https://t.co/RC7zEcqaTA\">pic.twitter.com/RC7zEcqaTA\u003c/a>\u003c/p>\n\u003cp>— Carine Umuhumuza (@CarineUmu) \u003ca href=\"https://twitter.com/CarineUmu/status/1064643360194002944?ref_src=twsrc%5Etfw\">November 19, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>Carine Umuhumuza, 30, is a Rwandan-American living in Washington, D.C. She and her family moved to New Hampshire from Rwanda when she was 7. She is the associate director of communications at \u003c/em>\u003c/strong>\u003ca href=\"https://www.devex.com/\">\u003cstrong>Devex\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, an international development news organization. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is a time when our family cooks traditional foods that take longer, like \u003cem>isombe\u003c/em> [a cassava dish with peanut sauce] which takes about eight hours to make. It's not something you eat on a weeknight. Rice is always part of Thanksgiving, and a meat sauce that's made with onions, tomatoes, beef and bay leaves. In Rwandan culture, you can't have a meal without sauce!\u003c/p>\n\u003cp>Our family has always had the turkey and the mashed potatoes — but over the years, we've warmed up to other dishes. One of my aunts married a white guy, and now we have cranberry sauce. And as me and my siblings got older, we started liking stuffing, which we learned about from those very artificial Thanksgiving-themed lunches we'd have at school. I'd tell my mom, \"We need to have stuffing!\" I wasn't talking about stuffing from scratch — I was talking about Stove Top stuffing.\u003c/p>\n\u003cp>For the diaspora that come into the U.S., Thanksgiving is one of those holidays that don't feel as foreign. Families of all generations and ages coming together? That's something that happens in Rwanda, anyway. It's the best entrypoint to American traditions.\u003c/p>\n\u003ch3>'A Filipino gathering ... with turkey'\u003c/h3>\n\u003cfigure id=\"attachment_131464\" class=\"wp-caption aligncenter\" style=\"max-width: 1823px\">\u003cimg class=\"size-full wp-image-131464\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg\" alt=\"PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls.\" width=\"1823\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg 1823w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1200x899.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-520x389.jpg 520w\" sizes=\"(max-width: 1823px) 100vw, 1823px\">\u003cfigcaption class=\"wp-caption-text\">PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls. \u003ccite>(PJ Policarpio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>PJ Policarpio, 33, is a Filipino-American from San Francisco. He moved to the U.S. from the Philippines when he was 13. He is one of the co-curators of the\u003c/em>\u003c/strong>\u003ca href=\"http://www.pjpolicarpio.net/pilipinx-american-library/\">\u003cstrong>\u003cem> Pilipinx American Library\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, a collection of literature, poetry and writers from the Philippine diaspora. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is basically a Filipino gathering ... with a turkey. Three or four families gather in one space — uncles getting drunk, Titas and aunties talking — to eat never-ending food. It's very Filipino. Lately it's become kind of like a preamble to the holidays. We draw names for Secret Santa.\u003c/p>\n\u003cp>Some of our Thanksgiving staples: my uncle's roast beef, which I'm looking forward to most. Sometimes my dad makes paella — it's a Spanish dish but we make it in the Filipino style. And there's lots of dessert. My aunt makes leche flan, and my cousin makes a cassava cake. There's also \u003cem>lumpia\u003c/em> [egg rolls] and \u003cem>pancit\u003c/em> [a noodle dish].\u003c/p>\n\u003cp>This is our family's only excuse to partake in a larger American tradition, which is why we insist on having a turkey, even though it's definitely not the most popular dish. We all know no one's going to touch it. But year after year, we have it.\u003c/p>\n\u003ch3>Your Turn\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What traditional dishes will be on your family's table? Which dish are you looking most forward to eating? Share your multicultural Thanksgiving with us on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature it on NPR next week. \u003c/em>\u003c/strong>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Turkey+And+Tamales%3A+People+Of+Color+Share+Their+Multicultural+Thanksgivings&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I was scrolling through my Instagram feed last year when I saw them: \u003ca href=\"https://www.instagram.com/p/Bb5lqaFhTun/\">photo after photo\u003c/a> of my POC friends' Thanksgiving tables, decked out with not just turkey and stuffing, but the traditional dishes of their culture.\u003c/p>\n\u003cp>One Korean family served bright red radish kimchi; an Egyptian family prepared dozens of stuffed grape leaves; and one Taiwanese family included takeout mapo tofu — probably a potluck addition from a guest.\u003c/p>\n\u003cp>For many immigrant families, Thanksgiving is a time to take part in an American tradition, but it's also a great excuse to gather and eat the foods of their culture with friends and family. For some POCs, \u003ca href=\"https://twitter.com/MalakaGharib/status/930817316518014978\">that's the best part\u003c/a> of the holiday — a time when you can literally mash the cultures together on your plate, as one Filipino friend wrote on Twitter:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">POC Thanksgiving is lit bc who doesn't want to have mashed potatoes but also lumpia and sisig???\u003c/p>\n\u003cp>— Ayy Ron (@aahaahron) \u003ca href=\"https://twitter.com/aahaahron/status/1062794993545302017?ref_src=twsrc%5Etfw\">November 14, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>I asked five immigrants and second-generation Americans to share what Thanksgiving is like in their families, the dishes they most look forward to — and what the holiday means to them.\u003c/p>\n\u003cp>These interviews are edited for length and clarity. And I'd love to hear your stories and see pictures of your food, too! Share them on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature them on NPR next week.\u003c/p>\n\u003ch3>'The first time I had cranberry sauce, I was 35'\u003c/h3>\n\u003cfigure id=\"attachment_131462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131462\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/onion-goat-cheese-tarts-0ba26e4cd3f9b92e8c4ae49ef69478d800329a7b-e1542734448564.jpg\" alt=\"Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of "American pie."\" width=\"1920\" height=\"1438\">\u003cfigcaption class=\"wp-caption-text\">Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of \"American pie.\" \u003ccite>(Brenda Abdelall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Brenda Abdelall, 37, is an Egyptian-American from Oakton, Va. She is the founder of United We Eat, a series of short films on immigrant food in the U.S., and runs a Middle Eastern cooking blog called \u003c/em>\u003c/strong>\u003ca href=\"http://mideats.com\">\u003cstrong>\u003cem>MidEats\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Growing up in Michigan, I had no aunts and uncles to visit during Thanksgiving like many of my friends [did]. So we spent it with our family friends, a collection of Egyptian-American immigrants who moved here in the 1970s, and had a potluck. There was always turkey. My mom tried to make it as traditional as possible, but somehow [the bird] always had some Arabic flavors, like cumin. People would bring tabbouleh [an herb salad], baklava, and someone would always bring \u003cem>kofta\u003c/em> [a ground beef kebab].\u003c/p>\n\u003cp>Today, my Thanksgiving looks very much like a traditional one, but I use ingredients from the Middle East: green beans with pomegranate molasses; onion tart with goat cheese. The first time I had cranberry sauce, I was 35 years old. We never had that on the table growing up. Now, I make a version using pomegranate seeds and star anise. I most look forward to the mashed potatoes.\u003c/p>\n\u003cp>As a daughter of immigrants, Thanksgiving has become a central tradition in my family. We honor the traditions of my parents, the flavors and foods that they taught us, and continue to teach that to our children.\u003c/p>\n\u003ch3>'Turkey? I was never really into it'\u003c/h3>\n\u003cp>\u003cstrong>\u003cem>Juan Diego Ramirez, 30, was born in Oaxaca, Mexico. He moved to South Los Angeles when he was 10, where he grew up. Today, he lives outside of Portland and is a producer for a food and culture podcast called \u003c/em>\u003c/strong>\u003ca href=\"http://www.racistsandwich.com/\">\u003cstrong>\u003cem>Racist Sandwich\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and works for the Migrant Education Program in Hillsboro, Ore.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I didn't celebrate Thanksgiving until I came to the U.S. It's not a holiday in Mexico. When my family first celebrated Thanksgiving, we didn't know what it was. We just saw it as time to be around our family. We didn't have turkey but roasted chicken. And there were tamales, salsa and a drink called \u003cem>atole. \u003c/em>\u003c/p>\n\u003cp>As the years went by, the food started changing. We incorporated turkey and mashed potatoes. We'd get the turkeys at the local church or the neighborhood community center, where they were giving them away. Turkey? I was never really into it. I never get any seconds. But if there are any extra tamales, I'll get seconds on that.\u003c/p>\n\u003ch3>'We just went to Boston Market'\u003c/h3>\n\u003cfigure id=\"attachment_131463\" class=\"wp-caption aligncenter\" style=\"max-width: 1358px\">\u003cimg class=\"size-full wp-image-131463\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg\" alt=\"Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995.\" width=\"1358\" height=\"1018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg 1358w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-520x390.jpg 520w\" sizes=\"(max-width: 1358px) 100vw, 1358px\">\u003cfigcaption class=\"wp-caption-text\">Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995. \u003ccite>(Robin Ha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Robin Ha, 37, is a Korean-American who lives in Washington, D.C. She was born in Korea and moved to the U.S. when she was 14. She is the artist and author of \u003c/em>\u003c/strong>\u003ca href=\"https://www.npr.org/sections/thesalt/2016/07/02/484040776/learn-to-make-korean-food-with-a-charming-graphic-cookbook\">\u003cstrong>Cook Korean! A Comic Book With Recipes\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, and is working on a graphic memoir called \u003c/em>\u003c/strong>\u003cstrong>Almost American Girl\u003c/strong>\u003cstrong>\u003cem>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When me and my mom first moved to America, it was just us. So it seemed funny to go through all the turkey-baking. So we just went to Boston Market and bought chicken and turkey there and had a little dinner for ourselves. Turkey doesn't excite me much. It's dry and bland. The cranberry sauce was new to me, too. It's weird that people in America cook sweet fruit and put it on top of meat!\u003c/p>\n\u003cp>Today, we celebrate Thanksgiving at my mom's boyfriend's house. He is white and his family has been living in Virginia since the 1800s. The first year, the food was very traditional: mashed potatoes, sweet potato casserole, green beans. But as the years went by, people started bringing non-traditional foods. My mom and I bring Korean fried chicken. Currently, I'm dating a half-Persian and American guy, and he comes to this Thanksgiving, too, and makes Persian jeweled rice.\u003c/p>\n\u003cp>I actually do like turkey now. I look forward to the leftovers to put in a sandwich — with the cranberry sauce!\u003c/p>\n\u003ch3>'We need to have stuffing!'\u003c/h3>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">\u003ca href=\"https://twitter.com/hashtag/MyPOCThanksgiving?src=hash&ref_src=twsrc%5Etfw\">#MyPOCThanksgiving\u003c/a> means that turkey is a side dish. 😂 The main table has the food we’re really excited to eat. Turkey is at the kids table. \u003ca href=\"https://t.co/RC7zEcqaTA\">pic.twitter.com/RC7zEcqaTA\u003c/a>\u003c/p>\n\u003cp>— Carine Umuhumuza (@CarineUmu) \u003ca href=\"https://twitter.com/CarineUmu/status/1064643360194002944?ref_src=twsrc%5Etfw\">November 19, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>Carine Umuhumuza, 30, is a Rwandan-American living in Washington, D.C. She and her family moved to New Hampshire from Rwanda when she was 7. She is the associate director of communications at \u003c/em>\u003c/strong>\u003ca href=\"https://www.devex.com/\">\u003cstrong>Devex\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, an international development news organization. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is a time when our family cooks traditional foods that take longer, like \u003cem>isombe\u003c/em> [a cassava dish with peanut sauce] which takes about eight hours to make. It's not something you eat on a weeknight. Rice is always part of Thanksgiving, and a meat sauce that's made with onions, tomatoes, beef and bay leaves. In Rwandan culture, you can't have a meal without sauce!\u003c/p>\n\u003cp>Our family has always had the turkey and the mashed potatoes — but over the years, we've warmed up to other dishes. One of my aunts married a white guy, and now we have cranberry sauce. And as me and my siblings got older, we started liking stuffing, which we learned about from those very artificial Thanksgiving-themed lunches we'd have at school. I'd tell my mom, \"We need to have stuffing!\" I wasn't talking about stuffing from scratch — I was talking about Stove Top stuffing.\u003c/p>\n\u003cp>For the diaspora that come into the U.S., Thanksgiving is one of those holidays that don't feel as foreign. Families of all generations and ages coming together? That's something that happens in Rwanda, anyway. It's the best entrypoint to American traditions.\u003c/p>\n\u003ch3>'A Filipino gathering ... with turkey'\u003c/h3>\n\u003cfigure id=\"attachment_131464\" class=\"wp-caption aligncenter\" style=\"max-width: 1823px\">\u003cimg class=\"size-full wp-image-131464\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg\" alt=\"PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls.\" width=\"1823\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg 1823w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1200x899.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-520x389.jpg 520w\" sizes=\"(max-width: 1823px) 100vw, 1823px\">\u003cfigcaption class=\"wp-caption-text\">PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls. \u003ccite>(PJ Policarpio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>PJ Policarpio, 33, is a Filipino-American from San Francisco. He moved to the U.S. from the Philippines when he was 13. He is one of the co-curators of the\u003c/em>\u003c/strong>\u003ca href=\"http://www.pjpolicarpio.net/pilipinx-american-library/\">\u003cstrong>\u003cem> Pilipinx American Library\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, a collection of literature, poetry and writers from the Philippine diaspora. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is basically a Filipino gathering ... with a turkey. Three or four families gather in one space — uncles getting drunk, Titas and aunties talking — to eat never-ending food. It's very Filipino. Lately it's become kind of like a preamble to the holidays. We draw names for Secret Santa.\u003c/p>\n\u003cp>Some of our Thanksgiving staples: my uncle's roast beef, which I'm looking forward to most. Sometimes my dad makes paella — it's a Spanish dish but we make it in the Filipino style. And there's lots of dessert. My aunt makes leche flan, and my cousin makes a cassava cake. There's also \u003cem>lumpia\u003c/em> [egg rolls] and \u003cem>pancit\u003c/em> [a noodle dish].\u003c/p>\n\u003cp>This is our family's only excuse to partake in a larger American tradition, which is why we insist on having a turkey, even though it's definitely not the most popular dish. We all know no one's going to touch it. But year after year, we have it.\u003c/p>\n\u003ch3>Your Turn\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What traditional dishes will be on your family's table? Which dish are you looking most forward to eating? Share your multicultural Thanksgiving with us on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature it on NPR next week. \u003c/em>\u003c/strong>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Turkey+And+Tamales%3A+People+Of+Color+Share+Their+Multicultural+Thanksgivings&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Jen Biesty’s Seafood Paella",
"title": "Celebrity Chefs Recipes: Jen Biesty’s Seafood Paella",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Paella is Spain’s most famous and cherished dish and I vividly remember my first paella when I was living in Europe and visited Valencia. With tons of restaurants lining the beach, it can be difficult to choose, but I hit the bomb with a tiny place serving an amazing rabbit and snail paella that rocked my world! The rabbit was served with both its liver and kidneys, and the snails were dotted over the top. The rice around the edges was also really crispy — it was rustic and delicious and I loved every mouthful. Now I bring the same love to the Bombas we serve at my restaurant, Shakewell in Oakland, California.\u003c/p>\n\u003cp>When we were coming up with the style of the restaurant I knew that it had to be food from Spain and, with that, we would serve a form of paella. But paella is generally cooked on top of the stove with the heat source below. At Shakewell, we cook ours in the wood-burning oven and so the heat comes from the top. So we named our version after the traditional Spanish-grown rice that is used, Bomba. It’s fun and gave us the opportunity to be creative and whimsical, and it released us from being restricted to serving classic paellas...it’s my spin on tradition!\u003c/p>\n\u003cp>Paella...Bomba...You can call it whatever you want. Make it at home, you'll love it!\u003c/p>\n\u003ch2>Seafood Paella\u003c/h2>\n\u003cp>\u003ci>Makes about 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4931-e1542238688686.jpg\" alt=\"Chef Jen Biesty's Seafood Paella\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty's Seafood Paella \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 quarts fish stock\u003c/li>\n\u003cli>¼ cup canola or olive oil\u003c/li>\n\u003cli>1 ½ cups Carrot-Jalapeño Sofrito (see recipe below)\u003c/li>\n\u003cli>2 cups Bomba rice\u003c/li>\n\u003cli>2 pinches saffron\u003c/li>\n\u003cli>2 cups white wine\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>¼ cup Spanish dried chorizo, sliced\u003c/li>\n\u003cli>1 cup roasted red peppers\u003c/li>\n\u003cli>½ cups fresh peas\u003c/li>\n\u003cli>2 pounds little neck clams, cleaned\u003c/li>\n\u003cli>8 wild white prawns, cleaned\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>Olive Oil\u003c/li>\n\u003cli>Aioli (see recipe below)\u003c/li>\n\u003cli>¼ cup Spanish green olives, for garnish\u003c/li>\n\u003cli>1/2 cup parsley, chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 450℉. Heat the fish stock to a boil then turn off the heat.\u003c/li>\n\u003cli>Heat a 10-12-inch paella pan on medium heat. Add the canola oil, sofrito and rice; stir until the rice is coated with the sofrito. Add the saffron and white wine, and keep stirring and cooking until the wine has almost evaporated.\u003c/li>\n\u003cli>Add the chorizo slices, then pour in the hot fish stock. Add the peppers and peas; stir to mix evenly. Bring the mixture to a boil but do not stir again!\u003c/li>\n\u003cli>Transfer the pan to the hot oven and bake for 15 minutes.\u003c/li>\n\u003cli>Meanwhile, season the clams and prawns with salt, pepper and olive oil.\u003c/li>\n\u003cli>Remove the pan from the oven and arrange the clams and prawns on the surface of the rice and return the pan back to the oven for 10-20 minutes or until all the stock is evaporated, the prawns are cooked and the clams have opened.\u003c/li>\n\u003cli>Remove paella pan from the oven and garnish with aioli, olives and chopped parsley. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Aioli\u003c/h2>\n\u003cp>\u003ci>Makes about 3 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Paella-Aioli.jpg\" alt=\"This simple aioli is a great topper for Jen Biesty's seafood paella.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This simple aioli is a great topper for Jen Biesty's seafood paella. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 egg yolks\u003c/li>\n\u003cli>1 tablespoon garlic, grated on a microplane\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>½ tablespoon Dijon mustard\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cup extra virgin olive oil\u003c/li>\n\u003cli>1 ½ cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium bowl, whisk together the egg yolks, garlic, lemon, mustard, salt and pepper.\u003c/li>\n\u003cli>Slowly drizzle in the olive and canola oils, whisking continuously to emulsify. Adjust the consistency with cold water as necessary.\u003c/li>\n\u003c/ol>\n\u003ch2>Carrot-Jalapeno Sofrito\u003c/h2>\n\u003cp>\u003ci>Makes about 3 cups*\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131361\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30.jpg\" alt=\"The base of this seafood paella is a Carrot-Jalapeno Sofrito.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The base of this seafood paella is a Carrot-Jalapeno Sofrito. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups finely chopped carrot\u003c/li>\n\u003cli>1 cup finely chopped yellow onion\u003c/li>\n\u003cli>½ cup finely chopped fennel\u003c/li>\n\u003cli>3 jalapenos, seeded and minced\u003c/li>\n\u003cli>1/2 cup finely chopped garlic\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the carrot, onion, fennel, jalapenos and garlic in a medium saucepan and drizzle over enough olive oil to just cover. Cook gently over medium heat, stirring often until all of the vegetables soften and melt into the oil, about 20-30 minutes.\u003c/li>\n\u003cli>Remove from the heat and stir vigorously. Allow to cool.\u003c/li>\n\u003c/ol>\n\u003cp>*Will keep in the refrigerator for up to one month.\u003c/p>\n\u003cfigure id=\"attachment_131362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4915-e1542241273212.jpg\" alt=\"You'll be so happy after making this seafood paella at home.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">You'll be so happy after making this seafood paella at home. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Jen’s spin on Seafood Paella makes Chorizo, Clam and Prawn Bomba the perfect one-dish meal.",
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"headline": "Celebrity Chefs Recipes: Jen Biesty’s Seafood Paella",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Paella is Spain’s most famous and cherished dish and I vividly remember my first paella when I was living in Europe and visited Valencia. With tons of restaurants lining the beach, it can be difficult to choose, but I hit the bomb with a tiny place serving an amazing rabbit and snail paella that rocked my world! The rabbit was served with both its liver and kidneys, and the snails were dotted over the top. The rice around the edges was also really crispy — it was rustic and delicious and I loved every mouthful. Now I bring the same love to the Bombas we serve at my restaurant, Shakewell in Oakland, California.\u003c/p>\n\u003cp>When we were coming up with the style of the restaurant I knew that it had to be food from Spain and, with that, we would serve a form of paella. But paella is generally cooked on top of the stove with the heat source below. At Shakewell, we cook ours in the wood-burning oven and so the heat comes from the top. So we named our version after the traditional Spanish-grown rice that is used, Bomba. It’s fun and gave us the opportunity to be creative and whimsical, and it released us from being restricted to serving classic paellas...it’s my spin on tradition!\u003c/p>\n\u003cp>Paella...Bomba...You can call it whatever you want. Make it at home, you'll love it!\u003c/p>\n\u003ch2>Seafood Paella\u003c/h2>\n\u003cp>\u003ci>Makes about 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4931-e1542238688686.jpg\" alt=\"Chef Jen Biesty's Seafood Paella\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty's Seafood Paella \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 quarts fish stock\u003c/li>\n\u003cli>¼ cup canola or olive oil\u003c/li>\n\u003cli>1 ½ cups Carrot-Jalapeño Sofrito (see recipe below)\u003c/li>\n\u003cli>2 cups Bomba rice\u003c/li>\n\u003cli>2 pinches saffron\u003c/li>\n\u003cli>2 cups white wine\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>¼ cup Spanish dried chorizo, sliced\u003c/li>\n\u003cli>1 cup roasted red peppers\u003c/li>\n\u003cli>½ cups fresh peas\u003c/li>\n\u003cli>2 pounds little neck clams, cleaned\u003c/li>\n\u003cli>8 wild white prawns, cleaned\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>Olive Oil\u003c/li>\n\u003cli>Aioli (see recipe below)\u003c/li>\n\u003cli>¼ cup Spanish green olives, for garnish\u003c/li>\n\u003cli>1/2 cup parsley, chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 450℉. Heat the fish stock to a boil then turn off the heat.\u003c/li>\n\u003cli>Heat a 10-12-inch paella pan on medium heat. Add the canola oil, sofrito and rice; stir until the rice is coated with the sofrito. Add the saffron and white wine, and keep stirring and cooking until the wine has almost evaporated.\u003c/li>\n\u003cli>Add the chorizo slices, then pour in the hot fish stock. Add the peppers and peas; stir to mix evenly. Bring the mixture to a boil but do not stir again!\u003c/li>\n\u003cli>Transfer the pan to the hot oven and bake for 15 minutes.\u003c/li>\n\u003cli>Meanwhile, season the clams and prawns with salt, pepper and olive oil.\u003c/li>\n\u003cli>Remove the pan from the oven and arrange the clams and prawns on the surface of the rice and return the pan back to the oven for 10-20 minutes or until all the stock is evaporated, the prawns are cooked and the clams have opened.\u003c/li>\n\u003cli>Remove paella pan from the oven and garnish with aioli, olives and chopped parsley. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Aioli\u003c/h2>\n\u003cp>\u003ci>Makes about 3 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Paella-Aioli.jpg\" alt=\"This simple aioli is a great topper for Jen Biesty's seafood paella.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This simple aioli is a great topper for Jen Biesty's seafood paella. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 egg yolks\u003c/li>\n\u003cli>1 tablespoon garlic, grated on a microplane\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>½ tablespoon Dijon mustard\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cup extra virgin olive oil\u003c/li>\n\u003cli>1 ½ cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium bowl, whisk together the egg yolks, garlic, lemon, mustard, salt and pepper.\u003c/li>\n\u003cli>Slowly drizzle in the olive and canola oils, whisking continuously to emulsify. Adjust the consistency with cold water as necessary.\u003c/li>\n\u003c/ol>\n\u003ch2>Carrot-Jalapeno Sofrito\u003c/h2>\n\u003cp>\u003ci>Makes about 3 cups*\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131361\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30.jpg\" alt=\"The base of this seafood paella is a Carrot-Jalapeno Sofrito.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The base of this seafood paella is a Carrot-Jalapeno Sofrito. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups finely chopped carrot\u003c/li>\n\u003cli>1 cup finely chopped yellow onion\u003c/li>\n\u003cli>½ cup finely chopped fennel\u003c/li>\n\u003cli>3 jalapenos, seeded and minced\u003c/li>\n\u003cli>1/2 cup finely chopped garlic\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the carrot, onion, fennel, jalapenos and garlic in a medium saucepan and drizzle over enough olive oil to just cover. Cook gently over medium heat, stirring often until all of the vegetables soften and melt into the oil, about 20-30 minutes.\u003c/li>\n\u003cli>Remove from the heat and stir vigorously. Allow to cool.\u003c/li>\n\u003c/ol>\n\u003cp>*Will keep in the refrigerator for up to one month.\u003c/p>\n\u003cfigure id=\"attachment_131362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4915-e1542241273212.jpg\" alt=\"You'll be so happy after making this seafood paella at home.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">You'll be so happy after making this seafood paella at home. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
"link": "/radio/program/code-switch-life-kit",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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