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"content": "\u003cp>[aside tag='wine' label='Sip on Some Wine News']\u003c/p>\n\u003cp>Celebrate National Rosé Day this weekend with some of my favorites! From cans to screwcaps to sparkling and bottles—there are so many wines I've been eyeing and have tasted. I sampled wines under $10 and some up to $30, but here are 5 of my favorites:\u003c/p>\n\u003ch2>\u003ca href=\"http://www.fleursdeprairie.com/index.html\">2018 Fleurs de Prairie Rosé\u003c/a>, Vin de Provence, France $17\n\u003cfigure id=\"attachment_133911\" class=\"wp-caption aligncenter\" style=\"max-width: 202px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Fleurs-de-Prairie.jpg\" alt=\"The Fleurs de Prairie is fresh, vibrant and oh-so-easy to enjoy.\" width=\"202\" height=\"600\" class=\"size-full wp-image-133911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Fleurs-de-Prairie.jpg 202w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Fleurs-de-Prairie-160x475.jpg 160w\" sizes=\"(max-width: 202px) 100vw, 202px\">\u003cfigcaption class=\"wp-caption-text\">The Fleurs de Prairie is fresh, vibrant and oh-so-easy to enjoy. \u003ccite>(Courtesy of Fleurs de Prairie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h2>\u003cp>Fleurs is the epitome of chic pink. Hailing from southern France’s Côtes de Provence, this aromatic rosé in made in the classic Provençal style capturing an alluring pale hue and delicate flavors. With a stylish wildflower-embellished bottle that gives a nod to the meaning of the name, the Fleurs de Prairie blends traditional grapes such as Grenache, Cinsault and Syrah. It is fresh, vibrant and oh-so-easy to enjoy.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.botabox.com/\">2018 Bota Box Dry Rosé\u003c/a>, California $24 box = $6 bottle\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133910\" class=\"wp-caption aligncenter\" style=\"max-width: 295px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Bota-box.png\" alt=\"Bota Box is the best rosé deal on the market.\" width=\"295\" height=\"400\" class=\"size-full wp-image-133910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Bota-box.png 295w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Bota-box-160x217.png 160w\" sizes=\"(max-width: 295px) 100vw, 295px\">\u003cfigcaption class=\"wp-caption-text\">Bota Box is the best rosé deal on the market. \u003ccite>(Courtesy of Bota Box)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Think boxed wine is cheap? Not so fast. Bota Box will have you thinking “inside” the box. This three-liter container is the equivalent of four bottles, so it is affordable. But, because the quality of the wine is so high, it’s the best rosé deal on the market. Bota Box can stay fresh for weeks, is portable, and the packaging is environmentally friendly. Juicy with a dry finish, it’s a pink to drink all summer long.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.bodegasfaustino.com/en/wines/faustino-vii-rose\">2018 Faustino VII Rosado\u003c/a>, Rioja, Spain $12\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133912\" class=\"wp-caption aligncenter\" style=\"max-width: 202px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/faustino--e1559933038568.png\" alt=\"The Faustino Rosado is a rosé meant to be drunk with food from fruit salad to barbeque ribs...and everything in between.\" width=\"202\" height=\"540\" class=\"size-full wp-image-133912\">\u003cfigcaption class=\"wp-caption-text\">The Faustino Rosado is a rosé meant to be drunk with food from fruit salad to barbeque ribs...and everything in between. \u003ccite>(Courtesy of Faustino Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Often drinkers think of only elegant reds from the region of Rioja, Spain, but the lesser-known treasure is Rioja Rosados. Made with Tempranillo – the classic red grape of Rioja – the Faustino is a dry-styled pink with spicy notes and a whiff of floral aromas. Medium-bodied with bright acidity, it’s a rosé meant to be drunk with food from fruit salad to barbeque ribs...and everything in between.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://shop.lvewines.com\">2018 LVE Rosé\u003c/a>, Côtes de Provence, France $25\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133913\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/LVE-rose.png\" alt=\"If you want to splurge on a pink with star power, look to Legend Vineyard Exclusives.\" width=\"600\" height=\"600\" class=\"size-full wp-image-133913\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/LVE-rose.png 600w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/LVE-rose-160x160.png 160w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">If you want to splurge on a pink with star power, look to Legend Vineyard Exclusives. \u003ccite>(Courtesy of Legend Vineyard Exclusives)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to splurge on a pink with star power, look to Legend Vineyard Exclusives (LVE). A partnership between wine-loving singer, John Legend, and celebrity vintner, Jean-Charles Boisset, the LVE brand has a home in Napa Valley at Raymond Vineyards, but its heart is in France. This beautifully-dressed bottle is not only pretty to look at but delicious to drink.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://scharffenbergercellars.com/\">Scharffenberger Brut Rosé ‘Excellence’ Sparkling\u003c/a>, Mendocino County, California $26\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133914\" class=\"wp-caption aligncenter\" style=\"max-width: 210px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Scharffenberger--e1559933071642.jpg\" alt=\"The Brut Rosé ‘Excellence’ is a wine to open for cocktails but has the richness to pair with an entire meal including dessert.\" width=\"210\" height=\"665\" class=\"size-full wp-image-133914\">\u003cfigcaption class=\"wp-caption-text\">The Brut Rosé ‘Excellence’ is a wine to open for cocktails but has the richness to pair with an entire meal including dessert. \u003ccite>(Courtesy of Scharffenberger)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Scharffenberger has been crafting world-class sparkling wine in Mendocino for nearly 40 years. This pink bubbly shows why it’s one of California’s classics. Using the traditional bottle-fermented method, their wines are known for smooth complexity. Made with Chardonnay and Pinot Noir, the Brut Rosé ‘Excellence’ is a wine to open for cocktails but has the richness to pair with an entire meal including dessert. Pop one open tonight.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Thirsty for more beverage advice? You can find some of my wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">here\u003c/a>. \u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Celebrate National Rosé Day this weekend with some of my favorites! From cans to screwcaps to sparkling and bottles—there are so many wines I've been eyeing and have tasted. I sampled wines under $10 and some up to $30, but here are 5 of my favorites:\u003c/p>\n\u003ch2>\u003ca href=\"http://www.fleursdeprairie.com/index.html\">2018 Fleurs de Prairie Rosé\u003c/a>, Vin de Provence, France $17\n\u003cfigure id=\"attachment_133911\" class=\"wp-caption aligncenter\" style=\"max-width: 202px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Fleurs-de-Prairie.jpg\" alt=\"The Fleurs de Prairie is fresh, vibrant and oh-so-easy to enjoy.\" width=\"202\" height=\"600\" class=\"size-full wp-image-133911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Fleurs-de-Prairie.jpg 202w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Fleurs-de-Prairie-160x475.jpg 160w\" sizes=\"(max-width: 202px) 100vw, 202px\">\u003cfigcaption class=\"wp-caption-text\">The Fleurs de Prairie is fresh, vibrant and oh-so-easy to enjoy. \u003ccite>(Courtesy of Fleurs de Prairie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h2>\u003cp>Fleurs is the epitome of chic pink. Hailing from southern France’s Côtes de Provence, this aromatic rosé in made in the classic Provençal style capturing an alluring pale hue and delicate flavors. With a stylish wildflower-embellished bottle that gives a nod to the meaning of the name, the Fleurs de Prairie blends traditional grapes such as Grenache, Cinsault and Syrah. It is fresh, vibrant and oh-so-easy to enjoy.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.botabox.com/\">2018 Bota Box Dry Rosé\u003c/a>, California $24 box = $6 bottle\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133910\" class=\"wp-caption aligncenter\" style=\"max-width: 295px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Bota-box.png\" alt=\"Bota Box is the best rosé deal on the market.\" width=\"295\" height=\"400\" class=\"size-full wp-image-133910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Bota-box.png 295w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Bota-box-160x217.png 160w\" sizes=\"(max-width: 295px) 100vw, 295px\">\u003cfigcaption class=\"wp-caption-text\">Bota Box is the best rosé deal on the market. \u003ccite>(Courtesy of Bota Box)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Think boxed wine is cheap? Not so fast. Bota Box will have you thinking “inside” the box. This three-liter container is the equivalent of four bottles, so it is affordable. But, because the quality of the wine is so high, it’s the best rosé deal on the market. Bota Box can stay fresh for weeks, is portable, and the packaging is environmentally friendly. Juicy with a dry finish, it’s a pink to drink all summer long.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.bodegasfaustino.com/en/wines/faustino-vii-rose\">2018 Faustino VII Rosado\u003c/a>, Rioja, Spain $12\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133912\" class=\"wp-caption aligncenter\" style=\"max-width: 202px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/faustino--e1559933038568.png\" alt=\"The Faustino Rosado is a rosé meant to be drunk with food from fruit salad to barbeque ribs...and everything in between.\" width=\"202\" height=\"540\" class=\"size-full wp-image-133912\">\u003cfigcaption class=\"wp-caption-text\">The Faustino Rosado is a rosé meant to be drunk with food from fruit salad to barbeque ribs...and everything in between. \u003ccite>(Courtesy of Faustino Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Often drinkers think of only elegant reds from the region of Rioja, Spain, but the lesser-known treasure is Rioja Rosados. Made with Tempranillo – the classic red grape of Rioja – the Faustino is a dry-styled pink with spicy notes and a whiff of floral aromas. Medium-bodied with bright acidity, it’s a rosé meant to be drunk with food from fruit salad to barbeque ribs...and everything in between.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://shop.lvewines.com\">2018 LVE Rosé\u003c/a>, Côtes de Provence, France $25\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133913\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/LVE-rose.png\" alt=\"If you want to splurge on a pink with star power, look to Legend Vineyard Exclusives.\" width=\"600\" height=\"600\" class=\"size-full wp-image-133913\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/LVE-rose.png 600w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/LVE-rose-160x160.png 160w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">If you want to splurge on a pink with star power, look to Legend Vineyard Exclusives. \u003ccite>(Courtesy of Legend Vineyard Exclusives)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to splurge on a pink with star power, look to Legend Vineyard Exclusives (LVE). A partnership between wine-loving singer, John Legend, and celebrity vintner, Jean-Charles Boisset, the LVE brand has a home in Napa Valley at Raymond Vineyards, but its heart is in France. This beautifully-dressed bottle is not only pretty to look at but delicious to drink.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://scharffenbergercellars.com/\">Scharffenberger Brut Rosé ‘Excellence’ Sparkling\u003c/a>, Mendocino County, California $26\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133914\" class=\"wp-caption aligncenter\" style=\"max-width: 210px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Scharffenberger--e1559933071642.jpg\" alt=\"The Brut Rosé ‘Excellence’ is a wine to open for cocktails but has the richness to pair with an entire meal including dessert.\" width=\"210\" height=\"665\" class=\"size-full wp-image-133914\">\u003cfigcaption class=\"wp-caption-text\">The Brut Rosé ‘Excellence’ is a wine to open for cocktails but has the richness to pair with an entire meal including dessert. \u003ccite>(Courtesy of Scharffenberger)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Scharffenberger has been crafting world-class sparkling wine in Mendocino for nearly 40 years. This pink bubbly shows why it’s one of California’s classics. Using the traditional bottle-fermented method, their wines are known for smooth complexity. Made with Chardonnay and Pinot Noir, the Brut Rosé ‘Excellence’ is a wine to open for cocktails but has the richness to pair with an entire meal including dessert. Pop one open tonight.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Thirsty for more beverage advice? You can find some of my wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">here\u003c/a>. \u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Preeti Mistry's Curry Leaf Ginger Brussels Sprouts",
"title": "Celebrity Chefs Recipes: Preeti Mistry's Curry Leaf Ginger Brussels Sprouts",
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"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>\u003cspan style=\"font-weight: 400\">I have been making a version of these for several years, especially around Thanksgiving where they've become a real hit with my friends and family. I can’t wait to start making this dish when the weather cools and Brussels sprouts start making their appearance at the farmer’s market. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The sweet potato adds the perfect amount of natural sweetness to match the bitter, salty sprouts and the fenugreek pesto adds a uniquely herby flavor, as well as a tang from the vinegar.\u003c/span>\u003c/p>\n\u003ch2>\u003cstrong>Curry Leaf Ginger Brussels Sprouts \u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5741.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished pan of Curry Leaf Ginger Brussels Sprouts \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium garnet yam, cut into medium dic\u003c/span>\u003cspan style=\"font-weight: 400\">e\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium sweet potato, cut into medium dice\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium purple potato, cut into medium\u003c/span>\u003cspan style=\"font-weight: 400\"> d\u003c/span>\u003cspan style=\"font-weight: 400\">i\u003c/span>\u003cspan style=\"font-weight: 400\">ce\u003c/span>\u003c/li>\n\u003cli>3 lbs Brussels sprouts, trimmed and quartered\u003c/li>\n\u003cli>¼ cup neutral oil\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons JBC Chaat Masala \u003cstrong>(see recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tablespoons Ginger Curry Leaf Butter \u003cstrong>(see recipe below)\u003c/strong>\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup Fenugreek Pesto\u003cstrong> (see recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 sprigs fresh mint\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a medium-size saucepan, combine garnet yam, sweet potato, and purple potato with enough salted water to cover. Bring to a boil and cook until tender. Drain and set aside. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a large saute pan, over high heat, heat oil until just about smoking. Add sprouts and stir to coat with the oil. Cook, stirring occasionally until sprouts are cooked through, about 10 minutes. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add potatoes and stir to combine. Add the JBC Chaat Masala, Ginger Curry Leaf Butter, and salt; stir to fully incorporate and continue cooking until the butter melts and the edges of the vegetables begin to brown.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> To serve, spread a generous tablespoon of the Fenugreek Pesto on each plate, then top with the sauteed vegetables. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Garnish with mint sprigs and serve immediately. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Ginger Curry Leaf Butter\u003c/h2>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups unsalted butter \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">20 fresh curry leaves \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In a small saucepan, over medium heat, combine butter, ginger and curry leaves; cook until the butter is fully melted. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Reduce the heat, cover, and let steep for 15 minutes.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Let butter cool until it starts to thicken into a fudge-like consistency, then spread onto a piece of plastic wrap and roll into a sausage shape. Tie off both ends and refrigerate for up to 1 month.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Chaat Masala\u003c/h2>\n\u003cfigure id=\"attachment_133896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133896\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5753.jpg\" alt=\"All of the ingredients for Chaat Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All of the ingredients for Chaat Masala \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup coriander seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup cumin seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon fennel seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ teaspoon green cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon fenugreek seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ teaspoon cloves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup black peppercorns\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup Indian red chili powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 ½ tablespoons amchoor (dried mango powder)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon black salt\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350 degrees F. Place the whole spices on a baking sheet and place in the oven until the spices are fragrant and just beginning to smoke, 5 to 7 minutes. Set aside to cool.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When cool, grind them in batches in a spice grinder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Combine all of the spices with the Indian chili powder, amchoor and salt in a bowl and mix well. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Transfer to an airtight container and store in a cool place for up to 4 weeks. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Fenugreek Pesto\u003c/h2>\n\u003cfigure id=\"attachment_133893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5750.jpg\" alt=\"Curry Leaf Ginger Brussels Sprouts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Curry Leaf Ginger Brussels Sprouts with Fenugreek Pesto \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 cloves garlic\u003c/span>\u003c/li>\n\u003cli>¼ cup pistachios\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup wine vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups fresh fenugreek leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup neutral oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In a blender combine the garlic, pistachios, vinegar and salt and puree until smooth and creamy. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the fenugreek leaves and blend again until pureed. With the blender running, drizzle in the oil slowly until the mixture emulsifies and thickens to a smooth mixture.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Using a spatula, transfer the pesto to a bowl. Serve with Brussels Sprouts.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5801.jpg\" alt=\"Enjoy those fragrant sprouts!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy those fragrant sprouts! \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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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>\u003cspan style=\"font-weight: 400\">I have been making a version of these for several years, especially around Thanksgiving where they've become a real hit with my friends and family. I can’t wait to start making this dish when the weather cools and Brussels sprouts start making their appearance at the farmer’s market. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The sweet potato adds the perfect amount of natural sweetness to match the bitter, salty sprouts and the fenugreek pesto adds a uniquely herby flavor, as well as a tang from the vinegar.\u003c/span>\u003c/p>\n\u003ch2>\u003cstrong>Curry Leaf Ginger Brussels Sprouts \u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5741.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5741-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished pan of Curry Leaf Ginger Brussels Sprouts \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium garnet yam, cut into medium dic\u003c/span>\u003cspan style=\"font-weight: 400\">e\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium sweet potato, cut into medium dice\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 medium purple potato, cut into medium\u003c/span>\u003cspan style=\"font-weight: 400\"> d\u003c/span>\u003cspan style=\"font-weight: 400\">i\u003c/span>\u003cspan style=\"font-weight: 400\">ce\u003c/span>\u003c/li>\n\u003cli>3 lbs Brussels sprouts, trimmed and quartered\u003c/li>\n\u003cli>¼ cup neutral oil\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons JBC Chaat Masala \u003cstrong>(see recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tablespoons Ginger Curry Leaf Butter \u003cstrong>(see recipe below)\u003c/strong>\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 tablespoons salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup Fenugreek Pesto\u003cstrong> (see recipe below)\u003c/strong>\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 sprigs fresh mint\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a medium-size saucepan, combine garnet yam, sweet potato, and purple potato with enough salted water to cover. Bring to a boil and cook until tender. Drain and set aside. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a large saute pan, over high heat, heat oil until just about smoking. Add sprouts and stir to coat with the oil. Cook, stirring occasionally until sprouts are cooked through, about 10 minutes. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add potatoes and stir to combine. Add the JBC Chaat Masala, Ginger Curry Leaf Butter, and salt; stir to fully incorporate and continue cooking until the butter melts and the edges of the vegetables begin to brown.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> To serve, spread a generous tablespoon of the Fenugreek Pesto on each plate, then top with the sauteed vegetables. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Garnish with mint sprigs and serve immediately. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Ginger Curry Leaf Butter\u003c/h2>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups unsalted butter \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 teaspoons ginger, minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">20 fresh curry leaves \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In a small saucepan, over medium heat, combine butter, ginger and curry leaves; cook until the butter is fully melted. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Reduce the heat, cover, and let steep for 15 minutes.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Let butter cool until it starts to thicken into a fudge-like consistency, then spread onto a piece of plastic wrap and roll into a sausage shape. Tie off both ends and refrigerate for up to 1 month.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Chaat Masala\u003c/h2>\n\u003cfigure id=\"attachment_133896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133896\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5753.jpg\" alt=\"All of the ingredients for Chaat Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5753-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All of the ingredients for Chaat Masala \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup coriander seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup cumin seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon fennel seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ teaspoon green cardamom pods\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon fenugreek seeds\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ teaspoon cloves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup black peppercorns\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">⅓ cup Indian red chili powder\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 ½ tablespoons amchoor (dried mango powder)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon black salt\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350 degrees F. Place the whole spices on a baking sheet and place in the oven until the spices are fragrant and just beginning to smoke, 5 to 7 minutes. Set aside to cool.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When cool, grind them in batches in a spice grinder. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Combine all of the spices with the Indian chili powder, amchoor and salt in a bowl and mix well. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Transfer to an airtight container and store in a cool place for up to 4 weeks. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Fenugreek Pesto\u003c/h2>\n\u003cfigure id=\"attachment_133893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5750.jpg\" alt=\"Curry Leaf Ginger Brussels Sprouts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5750-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Curry Leaf Ginger Brussels Sprouts with Fenugreek Pesto \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 cloves garlic\u003c/span>\u003c/li>\n\u003cli>¼ cup pistachios\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup wine vinegar\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cups fresh fenugreek leaves\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup neutral oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">In a blender combine the garlic, pistachios, vinegar and salt and puree until smooth and creamy. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the fenugreek leaves and blend again until pureed. With the blender running, drizzle in the oil slowly until the mixture emulsifies and thickens to a smooth mixture.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Using a spatula, transfer the pesto to a bowl. Serve with Brussels Sprouts.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5801.jpg\" alt=\"Enjoy those fragrant sprouts!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5801-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy those fragrant sprouts! \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "2019 Michelin Guide California Proves the Bay Area Is Still a Fine Dining Mecca",
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"content": "\u003cp>[aside postID='bayareabites_133780' label='2019 Michelin Bib Gourmands']\u003cbr>\nTime to make a new list of Michelin-starred restaurants to visit in 2019! Today, the Michelin Guide California \u003ca href=\"https://guide.michelin.com/us/en/california/article/news-and-views/michelin-guide-california-2019-results\">announced\u003c/a> that 90 California restaurants (out of their 657 Michelin-recommended restaurants) have been awarded Michelin stars. For anyone new to the system, one star means “high-quality cooking, worth a stop,” two stars equals “excellent cooking, worth a detour” and the highly coveted three stars means a restaurant has “exceptional cuisine and is worth a special journey.”\u003c/p>\n\u003cp>Out of those 90 stars in California, the Bay Area made a strong stand again as we did on \u003ca href=\"https://www.kqed.org/bayareabites/133780/71-bay-area-restaurants-make-the-cut-for-2019-michelin-guide-california-bib-gourmand-list\">the Michelin Bib Gourmand list\u003c/a>, taking 63 out of 90 spots. Sacramento got the star it had been waiting for with The Kitchen, but, surprisingly, Saison dropped from three stars to two stars.\u003c/p>\n\u003cp>There weren't any new additions to the three-star category, so it mainly remains restaurants in San Francisco and wine country (sorry, Los Angeles). And congratulations to Dominique Crenn since she is now still the only female chef in America to helm a restaurant with three stars!\u003c/p>\n\u003cp>Joining the two-star category, a big congratulations to Campton Place, the country’s only South Asian restaurant to hold the honor. In the one-star category, diners will not be surprised to see Sorrel and Angler on the list—the latter was listed amongst Esquire's Best Restaurants with Bar Crenn and Che Fico.\u003c/p>\n\u003cp>Scroll through for the full list of Bay Area stars, and, if they appeared on Check, Please! Bay Area, we made sure to include a link to the restaurant's review. Cheers!\u003c/p>\n\u003ch2>Three Stars\u003c/h2>\n\u003cp>Atelier Crenn // Cow Hollow, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/17813/check-please-bay-area-reviews-tosca-cafe-nicks-next-door-atelier-crenn\">(Watch the CPBA review)\u003c/a>\u003cbr>\nBenu // Financial District, San Francisco\u003cbr>\nThe French Laundry // Yountville\u003cbr>\nManresa // Los Gatos \u003ca href=\"https://www.kqed.org/checkplease/51/manresa-reviews\">(Read the CPBA review)\u003c/a>\u003cbr>\nQuince // Financial District, San Francisco\u003cbr>\nThe Restaurant at Meadowood // St. Helena\u003cbr>\nSingleThread // Healdsburg\u003c/p>\n\u003ch2>Two Stars\u003c/h2>\n\u003cp>Acquerello // Nob Hill, San Francisco\u003ca href=\"https://www.kqed.org/checkplease/1693/acquerello-reviews\"> (Read the CPBA review)\u003c/a>\u003cbr>\nBaumé // Palo Alto\u003cbr>\nCalifornios // Mission, San Francisco\u003cbr>\nCampton Place // Union Square, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/16838/watch-check-please-bay-area-review-kingston-11-cuisine-31st-union-and-the-campton-place\">(Watch the CPBA review)\u003c/a>\u003cbr>\nCoi // North Beach, San Francisco\u003cbr>\nCommis // North Oakland\u003cbr>\nLazy Bear // Mission, San Francisco\u003cbr>\nSaison // South Beach, San Francisco\u003c/p>\n\u003ch2>One Star\u003c/h2>\n\u003cp>Al’s Place // Mission, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/20185/check-please-bay-area-reviews-the-butchers-son-sol-food-als-place\">(Watch the CPBA review)\u003c/a>\u003cbr>\nAngler // Embarcadero, San Francisco\u003cbr>\nAster (closed) // Mission, San Francisco\u003cbr>\nAubergine // Carmel-By-The-Sea\u003cbr>\nBar Crenn // Cow Hollow, San Francisco\u003cbr>\nBirdsong // SoMa, San Francisco\u003cbr>\nBouchon // Yountville\u003cbr>\nChez TJ // Mountain View\u003cbr>\nCommonwealth // Mission, San Francisco\u003cbr>\nFarmhouse Inn & Restaurant // Forestville\u003cbr>\nGary Danko // Russian Hill, San Francisco\u003cbr>\nHarbor House // Elk\u003cbr>\nHashiri // SoMa, San Francisco\u003cbr>\nIn Situ // SoMa, San Francisco\u003cbr>\njū-ni // NoPa, San Francisco\u003cbr>\nKeiko à Nob Hill // Nob Hill, San Francisco\u003cbr>\nKenzo // Napa\u003cbr>\nKinjo // Russian Hill, San Francisco\u003cbr>\nKin Khao // Union Square, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/18170/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine\">(Watch the CPBA review)\u003c/a>\u003cbr>\nThe Kitchen // Sacramento\u003cbr>\nLa Toque // Napa\u003cbr>\nLe Comptoir // San Rafael\u003cbr>\nLord Stanley // Nob Hill, San Francisco\u003cbr>\nLuce // SoMa, San Francisco\u003cbr>\nMadcap // San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/20122/check-please-bay-area-reviews-madcap-el-toreador-juanita-maude\">(Watch the CPBA review)\u003c/a>\u003cbr>\nMadera // Menlo Park\u003cbr>\nMadrona Manor // Healdsburg\u003cbr>\nMaum // Palo Alto\u003cbr>\nMichael Mina // Financial District, San Francisco\u003cbr>\nMister Jiu’s // Chinatown, San Francisco\u003cbr>\nMourad // SoMa, San Francisco\u003cbr>\nNico // Financial District, San Francisco\u003cbr>\nOctavia // Lower Pacific Heights, San Francisco\u003cbr>\nOmakase // Mission Bay, San Francisco\u003cbr>\nPlumed Horse // Saratoga \u003ca href=\"https://www.kqed.org/checkplease/18039/check-please-bay-area-reviews-gold-mirror-italian-restaurant-the-plumed-horse-nido\">(Watch the CPBA review)\u003c/a>\u003cbr>\nThe Progress // Western Addition\u003cbr>\nProtégé // Palo Alto\u003cbr>\nRasa // Burlingame\u003cbr>\nRich Table // Hayes Valley, San Francisco\u003cbr>\nSons & Daughters // Nob Hill, San Francisco\u003cbr>\nSorrel // Presidio Heights, San Francisco\u003cbr>\nSPQR // Lower Pacific Heights, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/8611/spqr-restaurant-info\">(Watch the CPBA review)\u003c/a>\u003cbr>\nSpruce // Presidio, San Francisco\u003cbr>\nState Bird Provisions // Western Addition, San Francisco\u003cbr>\nSushi Yoshizumi // San Mateo\u003cbr>\nThe Village Pub // Woodside\u003cbr>\nWako // Inner Richmond, San Francisco\u003cbr>\nWakuriya // San Mateo\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTime to make a new list of Michelin-starred restaurants to visit in 2019! Today, the Michelin Guide California \u003ca href=\"https://guide.michelin.com/us/en/california/article/news-and-views/michelin-guide-california-2019-results\">announced\u003c/a> that 90 California restaurants (out of their 657 Michelin-recommended restaurants) have been awarded Michelin stars. For anyone new to the system, one star means “high-quality cooking, worth a stop,” two stars equals “excellent cooking, worth a detour” and the highly coveted three stars means a restaurant has “exceptional cuisine and is worth a special journey.”\u003c/p>\n\u003cp>Out of those 90 stars in California, the Bay Area made a strong stand again as we did on \u003ca href=\"https://www.kqed.org/bayareabites/133780/71-bay-area-restaurants-make-the-cut-for-2019-michelin-guide-california-bib-gourmand-list\">the Michelin Bib Gourmand list\u003c/a>, taking 63 out of 90 spots. Sacramento got the star it had been waiting for with The Kitchen, but, surprisingly, Saison dropped from three stars to two stars.\u003c/p>\n\u003cp>There weren't any new additions to the three-star category, so it mainly remains restaurants in San Francisco and wine country (sorry, Los Angeles). And congratulations to Dominique Crenn since she is now still the only female chef in America to helm a restaurant with three stars!\u003c/p>\n\u003cp>Joining the two-star category, a big congratulations to Campton Place, the country’s only South Asian restaurant to hold the honor. In the one-star category, diners will not be surprised to see Sorrel and Angler on the list—the latter was listed amongst Esquire's Best Restaurants with Bar Crenn and Che Fico.\u003c/p>\n\u003cp>Scroll through for the full list of Bay Area stars, and, if they appeared on Check, Please! Bay Area, we made sure to include a link to the restaurant's review. Cheers!\u003c/p>\n\u003ch2>Three Stars\u003c/h2>\n\u003cp>Atelier Crenn // Cow Hollow, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/17813/check-please-bay-area-reviews-tosca-cafe-nicks-next-door-atelier-crenn\">(Watch the CPBA review)\u003c/a>\u003cbr>\nBenu // Financial District, San Francisco\u003cbr>\nThe French Laundry // Yountville\u003cbr>\nManresa // Los Gatos \u003ca href=\"https://www.kqed.org/checkplease/51/manresa-reviews\">(Read the CPBA review)\u003c/a>\u003cbr>\nQuince // Financial District, San Francisco\u003cbr>\nThe Restaurant at Meadowood // St. Helena\u003cbr>\nSingleThread // Healdsburg\u003c/p>\n\u003ch2>Two Stars\u003c/h2>\n\u003cp>Acquerello // Nob Hill, San Francisco\u003ca href=\"https://www.kqed.org/checkplease/1693/acquerello-reviews\"> (Read the CPBA review)\u003c/a>\u003cbr>\nBaumé // Palo Alto\u003cbr>\nCalifornios // Mission, San Francisco\u003cbr>\nCampton Place // Union Square, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/16838/watch-check-please-bay-area-review-kingston-11-cuisine-31st-union-and-the-campton-place\">(Watch the CPBA review)\u003c/a>\u003cbr>\nCoi // North Beach, San Francisco\u003cbr>\nCommis // North Oakland\u003cbr>\nLazy Bear // Mission, San Francisco\u003cbr>\nSaison // South Beach, San Francisco\u003c/p>\n\u003ch2>One Star\u003c/h2>\n\u003cp>Al’s Place // Mission, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/20185/check-please-bay-area-reviews-the-butchers-son-sol-food-als-place\">(Watch the CPBA review)\u003c/a>\u003cbr>\nAngler // Embarcadero, San Francisco\u003cbr>\nAster (closed) // Mission, San Francisco\u003cbr>\nAubergine // Carmel-By-The-Sea\u003cbr>\nBar Crenn // Cow Hollow, San Francisco\u003cbr>\nBirdsong // SoMa, San Francisco\u003cbr>\nBouchon // Yountville\u003cbr>\nChez TJ // Mountain View\u003cbr>\nCommonwealth // Mission, San Francisco\u003cbr>\nFarmhouse Inn & Restaurant // Forestville\u003cbr>\nGary Danko // Russian Hill, San Francisco\u003cbr>\nHarbor House // Elk\u003cbr>\nHashiri // SoMa, San Francisco\u003cbr>\nIn Situ // SoMa, San Francisco\u003cbr>\njū-ni // NoPa, San Francisco\u003cbr>\nKeiko à Nob Hill // Nob Hill, San Francisco\u003cbr>\nKenzo // Napa\u003cbr>\nKinjo // Russian Hill, San Francisco\u003cbr>\nKin Khao // Union Square, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/18170/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine\">(Watch the CPBA review)\u003c/a>\u003cbr>\nThe Kitchen // Sacramento\u003cbr>\nLa Toque // Napa\u003cbr>\nLe Comptoir // San Rafael\u003cbr>\nLord Stanley // Nob Hill, San Francisco\u003cbr>\nLuce // SoMa, San Francisco\u003cbr>\nMadcap // San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/20122/check-please-bay-area-reviews-madcap-el-toreador-juanita-maude\">(Watch the CPBA review)\u003c/a>\u003cbr>\nMadera // Menlo Park\u003cbr>\nMadrona Manor // Healdsburg\u003cbr>\nMaum // Palo Alto\u003cbr>\nMichael Mina // Financial District, San Francisco\u003cbr>\nMister Jiu’s // Chinatown, San Francisco\u003cbr>\nMourad // SoMa, San Francisco\u003cbr>\nNico // Financial District, San Francisco\u003cbr>\nOctavia // Lower Pacific Heights, San Francisco\u003cbr>\nOmakase // Mission Bay, San Francisco\u003cbr>\nPlumed Horse // Saratoga \u003ca href=\"https://www.kqed.org/checkplease/18039/check-please-bay-area-reviews-gold-mirror-italian-restaurant-the-plumed-horse-nido\">(Watch the CPBA review)\u003c/a>\u003cbr>\nThe Progress // Western Addition\u003cbr>\nProtégé // Palo Alto\u003cbr>\nRasa // Burlingame\u003cbr>\nRich Table // Hayes Valley, San Francisco\u003cbr>\nSons & Daughters // Nob Hill, San Francisco\u003cbr>\nSorrel // Presidio Heights, San Francisco\u003cbr>\nSPQR // Lower Pacific Heights, San Francisco \u003ca href=\"https://www.kqed.org/checkplease/8611/spqr-restaurant-info\">(Watch the CPBA review)\u003c/a>\u003cbr>\nSpruce // Presidio, San Francisco\u003cbr>\nState Bird Provisions // Western Addition, San Francisco\u003cbr>\nSushi Yoshizumi // San Mateo\u003cbr>\nThe Village Pub // Woodside\u003cbr>\nWako // Inner Richmond, San Francisco\u003cbr>\nWakuriya // San Mateo\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Raise a Glass (and an Oyster) to Two Newly Renovated North Bay Waterfront Classics",
"title": "Raise a Glass (and an Oyster) to Two Newly Renovated North Bay Waterfront Classics",
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"content": "\u003cp>\u003ci>By Trevor Felch\u003c/i>\u003cbr>\n[aside postID='bayareabites_92680' label='More Oysters on BAB']\u003cbr>\nWith a combined 170 years of history, it’s remarkable that a certain pair of North Bay waterfront eating and drinking staples underwent major renovations for the past few months almost simultaneously and reopened within a month and a half of each other. So many diners, so many plates of oysters, so many cold beers, so many decades since both opened — and yet, \u003ca href=\"http://tonysseafoodrestaurant.com/\">Tony’s Seafood\u003c/a> in Marshall and \u003ca href=\"http://samscafe.com\">Sam’s Anchor Cafe\u003c/a> in Tiburon just happened to decide to renovate and rejuvenate themselves under new ownerships at virtually the exact same time.\u003c/p>\n\u003cp>Amidst the flurry of standbys closing and fast-casual mini-chains opening, there can be good restaurant news as well! Sam’s Anchor Cafe will celebrate its 100th birthday next year. Tony’s Seafood has anchored its home on pilings on Tomales Bay since a Croatian fisherman, Anton ‘Tony’ Konatich, founded it in 1948. Sure, with new ownership at both institutions, things have changed a bit since the first half of the 20th century. Change can be good, though, and both restaurants have simply been freshened up without losing their core personality and purpose. This is how restaurant evolution \u003ci>should\u003c/i> be and yet so rarely happens.\u003c/p>\n\u003cfigure id=\"attachment_133802\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg\" alt=\"The reopened Tony's Seafood on Tomales Bay\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The reopened Tony's Seafood on Tomales Bay \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Tony’s Seafood, the new owners are Hog Island Oyster Co., the Bay Area’s preeminent producer for sustainable shellfish since it was founded by John Finger and Terry Sawyer in 1983. Of course, Hog Island’s flagship oyster “farm” and al fresco restaurant (celebrating its 30th birthday this year) is essentially Tony’s next-door neighbor along Tomales Bay’s eastern shore. It’s such a natural growth for Tony’s baton to be handed to Hog Island that some diners almost seem puzzled that the two haven’t always been connected.\u003c/p>\n\u003cfigure id=\"attachment_133804\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg\" alt=\"Hog Island Oyster Co. CEO and Co-Founder John Finger\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Co. CEO and Co-Founder John Finger \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even with Tony’s Seafood now in the group’s portfolio, Hog Island’s farm on Tomales Bay remains one of the great pilgrimages of Bay Area food, perched at the highest level with elite legends like Zuni Cafe, The French Laundry, Swan Oyster Depot, Chez Panisse and La Taqueria. Sitting outside with chilled rosé, dozens of oysters fresh out of the bay in front of you, salt water-tinged wind blowing around, and bright sunshine is an essential “This is Northern California” experience. But, here’s the big difference between the farm, Hog Island’s two oyster bar/restaurants at Napa’s Oxbow Market and SF’s Ferry Building, and Tony’s — the latter is a bonafide brick-and-mortar restaurant. There is no sharing the space with coffee bars, grocery kiosks, and The Slanted Door or The Kitchen Door.\u003c/p>\n\u003cfigure id=\"attachment_133801\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133801\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg\" alt=\"BBQ Hog Island Co. oysters at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">BBQ Hog Island Co. oysters at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finger reached out to the Konatich family a few years ago and mentioned that he would be interested in Tony’s if they ever wanted to sell. “Tony’s has been special to us since we were starting our farm and families and working so hard that it was hard to take it all in,” Finger says, “We’d go down the road for a beer at Tony’s and all the special beauty of the area would hit us—it reminded us of how absolutely lucky we were.”\u003c/p>\n\u003cfigure id=\"attachment_133807\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg\" alt=\"The renovated Tony's Seafood in Marshall, CA\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The renovated Tony's Seafood in Marshall, CA \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After closing in January of 2018, Tony’s reopened after just over a year of renovations, or “TLC” as Finger likes to say in terms of how the restaurant had slipped towards a slight decline in various areas. It’s as fresh feeling as ever now across its 96 seats in the two indoor dining areas (the southern room has a few side-by-side seats at a counter directly looking at the water for a stunning meal with a view) and outdoors on the patio (in good weather). The kitchen was substantially upgraded, the dining areas boast a cabin-like feel from wood planks for the ceiling and floor, and the sleek blue tiled oyster bar resides by the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That latter point was a particularly big decision by the Hog Island crew because the oyster bar is, naturally, at the center of attention for the three other locations. At Tony’s, they want diners to acknowledge oysters but also know that they aren’t totally the focus this time around.\u003c/p>\n\u003cfigure id=\"attachment_133798\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg\" alt=\"Soaking up the sun at Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Soaking up the sun at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s Anchor Cafe was sold to Conor Flaherty and James Tate in 2017 and is operated by one of the powerhouse Northern California restaurant groups, Moana (Lark Creek, Joinery in Sausalito, Piatti among a dozen or so of their restaurants). Flaherty is a Tiburon native and, according to the staff, it seems like he is the Mayor of Tiburon when he strolls around the patio any given day since all the locals know him and he knows them. For the quaint village, Sam’s really is their centerpiece, and it’s great to have it still in local hands.\u003c/p>\n\u003cfigure id=\"attachment_133800\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg\" alt=\"San Francisco's skyline in the distance from Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">San Francisco's skyline in the distance from Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Tony’s year-long renovation, the changes at Sam’s only took a matter of weeks. Sisters Hannah and Emily Collins of the in-demand design firm ROY (a Mano, Magnolia Dogpatch, the stunning new Velvet 48 in Burlingame) created a distinct maritime theme that reaches back in time with an early 20th century aesthetic to honor Sam’s early days under original owner Sam Vella (the Hawaiian shirts that servers wear are another nod to Sam since he apparently wore them frequently). The design is much more Queen Mary than lobster shack — no nets and buoys here.\u003c/p>\n\u003cfigure id=\"attachment_133795\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg\" alt=\"Inside the revamped 99-year old Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Inside the revamped 99-year old Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead, there are aged brass finishes, a distinct navy-blue and creamy white color scheme, an exposed old-growth redwood ceiling, and several art deco elements that immediately bring to mind glamorous cruise liners. One other exceedingly important addition for the patio where it isn’t always balmy: the wrap-around bench can now be heated like how car seats can be heated.\u003c/p>\n\u003cfigure id=\"attachment_133794\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133794\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg\" alt=\"The bar at Sam's Anchor Cafe in Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Sam's Anchor Cafe in Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Flaherty’s day job is as Head of Operations at Preserve Partners, a private real estate investment firm, and Tate is Head of Development there, as well. By virtue of that corporate background, plus being run by a large restaurant operations firm like \u003ca href=\"http://moanarestaurantgroup.com\">Moana\u003c/a>, plus being in a very tourist-friendly location, it’s understandable that diners might be skeptical of Sam’s and think of it as another high volume waterfront property that focuses on margins and glittery views over the cuisine. Sure, the views of Angel Island and the San Francisco skyline in the horizon will always be the focus for Sam’s. Luckily, like at Tony’s, the food is a worthy supporting cast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not surprisingly, fish and seafood are the heart and soul of both menus. Sure, both restaurants have a burger (and Sam’s has a fried chicken sandwich and New York steak), but let’s not get carried away about what these restaurants are really all about.\u003c/p>\n\u003cfigure id=\"attachment_133799\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg\" alt=\"Tuna poke at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tuna poke at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Within that fish and seafood theme, there are a few differences between the two. Both serve a seafood stew ($26 at Tony’s; $34 at Sam’s), but only Sam’s explicitly considers theirs’ a “cioppino”. Sam’s has a tuna poke and fish ceviche (both $16) from the raw bar, while Tony’s has a marinated seafood plate ($14) and peel & eat Gulf shrimp ($18).\u003c/p>\n\u003cfigure id=\"attachment_133796\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg\" alt=\"Dungeness crab Louie at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dungeness crab Louie at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s certainly has a few playful items that reflect the laid-back, weekend-every day vibe of the outdoor deck. The $55 “Sunny and 70” is a drink bowl and a pile of Old Bay dusted fries that maybe can be considered a light meal. A $25 “hamburger and Champagne” combination isn’t necessarily a natural pairing but seems exactly like what the captains of the small yachts that tie up at Sam’s dock will want after a voyage.\u003c/p>\n\u003cp>Meanwhile, Tony’s has a few more ambitious plates that show the talent of chef Matt Shapiro. Prior to joining Hog Island in 2014, the Queens, New York native cooked at some of the Mission’s most acclaimed restaurants (Wise Sons, Walzwerk, the now-closed Schmidt’s) and it’s easy for diners to see how his careful touch subtly enhances classic waterfront preparations, like a puffy tempura-like batter for the cod and chips ($21) or a touch of anchovy to liven up linguine and clams ($22).\u003c/p>\n\u003cfigure id=\"attachment_133808\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg\" alt=\"Linguine and clams 'bagna cauda' at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Linguine and clams 'bagna cauda' at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s traffics more in the sandwich realm (rock fish sandwich for $19; chilled Maine lobster roll for $27), while Tony’s boasts a fried oyster po’boy ($17). Meanwhile, Tony’s also has Hog Island’s beloved grilled oysters coated in BBQ sauce or a jalapeño butter (four for $16).\u003c/p>\n\u003cp>The biggest similarity food-wise between the two is that both sure love offering crab in various forms. At Sam’s, there’s a crab toast with smashed avocado ($21); a Sam’s Louie’s Louie salad ($30); and a crab cake starter ($19). Tony’s has an irresistible crab and Mornay gratinée ($19) and a Dungeness crab sandwich with housemade mayonnaise ($21).\u003c/p>\n\u003cfigure id=\"attachment_133809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg\" alt=\"Seafood stew with shellfish-saffron broth at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Seafood stew with shellfish-saffron broth at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both restaurants also offer noteworthy fresh fish preparations, like sand dabs with mussels and sherry cream at Sam’s ($28) or halibut surrounded by grapefruit and endive spears or black cod with Pinot Noir-braised chicories at Tony’s (these daily specials change often but usually are $28.).\u003c/p>\n\u003cp>For dessert, Sam’s leans towards Americana classics like butterscotch pudding, fried banana splits and brownie sundaes (all $8). Dessert at Tony’s is all about swirls of Straus Family Creamery soft serve ($5) with various toppings like extra virgin olive oil and sea salt ($2), or aged balsamico ($3). Not only is the soft serve always a big hit, but the creamery’s founder/CEO, Albert Straus, always dines at Tony’s on Friday nights, so they better include the beloved product from one of their most influential regulars!\u003c/p>\n\u003cfigure id=\"attachment_133805\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg\" alt=\"Straus Family Creamery soft serve with olive oil and pistachios\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Straus Family Creamery soft serve with olive oil and pistachios \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amidst the sweeping Bay Area changes, it’s as refreshing as a San Francisco Bay breeze to see that this pair of local waterfront legends are in good hands with new, caring owners. Amidst all of the rent increases and grueling traffic jams, a road trip to Tomales Bay or a ferry ride to Tiburon are reminders of what a special place the Bay Area still is. Raise a glass — and an oyster — to another 170 years for Sam’s Anchor Cafe and Tony’s.\u003c/p>\n\u003cp>\u003cb>Tony's Seafood Restaurant\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Tony's+Seafood+Restaurant/@38.1474594,-122.8831022,15z/data=!4m2!3m1!1s0x0:0xb863628df7a94189?sa=X&ved=2ahUKEwiWl7T5r8LiAhWvJzQIHbDmA2kQ_BIwCnoECBAQCA\">18863 Shoreline Hwy, Marshall\u003c/a>\u003cbr>\nHours: 5-8pm Thurs, 11:30am-8pm Fri-Sun\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Sam's Anchor Cafe\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Sam's+Anchor+Cafe/@37.8731361,-122.4565925,15z/data=!4m5!3m4!1s0x0:0xf7a21a31036599c0!8m2!3d37.8731361!4d-122.4565925\">27 Main St, Tiburon\u003c/a>\u003cbr>\nHours: 11:30am-10pm Mon-Wed, 11:30am-12am Thurs-Fri, 10am-12am Sat, 10am-10pm Sun\u003c/p>\n\n",
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"excerpt": "With Hog Island Oyster Co.'s taking over Tony's and a renovation of 99-year old Sam's Anchor Cafe, it's time for a North Bay waterfront dining trip.",
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"description": "With Hog Island Oyster Co.'s taking over Tony's and a renovation of 99-year old Sam's Anchor Cafe, it's time for a North Bay waterfront dining trip.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>By Trevor Felch\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWith a combined 170 years of history, it’s remarkable that a certain pair of North Bay waterfront eating and drinking staples underwent major renovations for the past few months almost simultaneously and reopened within a month and a half of each other. So many diners, so many plates of oysters, so many cold beers, so many decades since both opened — and yet, \u003ca href=\"http://tonysseafoodrestaurant.com/\">Tony’s Seafood\u003c/a> in Marshall and \u003ca href=\"http://samscafe.com\">Sam’s Anchor Cafe\u003c/a> in Tiburon just happened to decide to renovate and rejuvenate themselves under new ownerships at virtually the exact same time.\u003c/p>\n\u003cp>Amidst the flurry of standbys closing and fast-casual mini-chains opening, there can be good restaurant news as well! Sam’s Anchor Cafe will celebrate its 100th birthday next year. Tony’s Seafood has anchored its home on pilings on Tomales Bay since a Croatian fisherman, Anton ‘Tony’ Konatich, founded it in 1948. Sure, with new ownership at both institutions, things have changed a bit since the first half of the 20th century. Change can be good, though, and both restaurants have simply been freshened up without losing their core personality and purpose. This is how restaurant evolution \u003ci>should\u003c/i> be and yet so rarely happens.\u003c/p>\n\u003cfigure id=\"attachment_133802\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg\" alt=\"The reopened Tony's Seafood on Tomales Bay\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-exterior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The reopened Tony's Seafood on Tomales Bay \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Tony’s Seafood, the new owners are Hog Island Oyster Co., the Bay Area’s preeminent producer for sustainable shellfish since it was founded by John Finger and Terry Sawyer in 1983. Of course, Hog Island’s flagship oyster “farm” and al fresco restaurant (celebrating its 30th birthday this year) is essentially Tony’s next-door neighbor along Tomales Bay’s eastern shore. It’s such a natural growth for Tony’s baton to be handed to Hog Island that some diners almost seem puzzled that the two haven’t always been connected.\u003c/p>\n\u003cfigure id=\"attachment_133804\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg\" alt=\"Hog Island Oyster Co. CEO and Co-Founder John Finger\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-hog-island-founder-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Co. CEO and Co-Founder John Finger \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even with Tony’s Seafood now in the group’s portfolio, Hog Island’s farm on Tomales Bay remains one of the great pilgrimages of Bay Area food, perched at the highest level with elite legends like Zuni Cafe, The French Laundry, Swan Oyster Depot, Chez Panisse and La Taqueria. Sitting outside with chilled rosé, dozens of oysters fresh out of the bay in front of you, salt water-tinged wind blowing around, and bright sunshine is an essential “This is Northern California” experience. But, here’s the big difference between the farm, Hog Island’s two oyster bar/restaurants at Napa’s Oxbow Market and SF’s Ferry Building, and Tony’s — the latter is a bonafide brick-and-mortar restaurant. There is no sharing the space with coffee bars, grocery kiosks, and The Slanted Door or The Kitchen Door.\u003c/p>\n\u003cfigure id=\"attachment_133801\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133801\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg\" alt=\"BBQ Hog Island Co. oysters at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-bbq-oysters-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">BBQ Hog Island Co. oysters at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finger reached out to the Konatich family a few years ago and mentioned that he would be interested in Tony’s if they ever wanted to sell. “Tony’s has been special to us since we were starting our farm and families and working so hard that it was hard to take it all in,” Finger says, “We’d go down the road for a beer at Tony’s and all the special beauty of the area would hit us—it reminded us of how absolutely lucky we were.”\u003c/p>\n\u003cfigure id=\"attachment_133807\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg\" alt=\"The renovated Tony's Seafood in Marshall, CA\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-interior-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The renovated Tony's Seafood in Marshall, CA \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After closing in January of 2018, Tony’s reopened after just over a year of renovations, or “TLC” as Finger likes to say in terms of how the restaurant had slipped towards a slight decline in various areas. It’s as fresh feeling as ever now across its 96 seats in the two indoor dining areas (the southern room has a few side-by-side seats at a counter directly looking at the water for a stunning meal with a view) and outdoors on the patio (in good weather). The kitchen was substantially upgraded, the dining areas boast a cabin-like feel from wood planks for the ceiling and floor, and the sleek blue tiled oyster bar resides by the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That latter point was a particularly big decision by the Hog Island crew because the oyster bar is, naturally, at the center of attention for the three other locations. At Tony’s, they want diners to acknowledge oysters but also know that they aren’t totally the focus this time around.\u003c/p>\n\u003cfigure id=\"attachment_133798\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg\" alt=\"Soaking up the sun at Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-patio-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Soaking up the sun at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s Anchor Cafe was sold to Conor Flaherty and James Tate in 2017 and is operated by one of the powerhouse Northern California restaurant groups, Moana (Lark Creek, Joinery in Sausalito, Piatti among a dozen or so of their restaurants). Flaherty is a Tiburon native and, according to the staff, it seems like he is the Mayor of Tiburon when he strolls around the patio any given day since all the locals know him and he knows them. For the quaint village, Sam’s really is their centerpiece, and it’s great to have it still in local hands.\u003c/p>\n\u003cfigure id=\"attachment_133800\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg\" alt=\"San Francisco's skyline in the distance from Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-view-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">San Francisco's skyline in the distance from Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Tony’s year-long renovation, the changes at Sam’s only took a matter of weeks. Sisters Hannah and Emily Collins of the in-demand design firm ROY (a Mano, Magnolia Dogpatch, the stunning new Velvet 48 in Burlingame) created a distinct maritime theme that reaches back in time with an early 20th century aesthetic to honor Sam’s early days under original owner Sam Vella (the Hawaiian shirts that servers wear are another nod to Sam since he apparently wore them frequently). The design is much more Queen Mary than lobster shack — no nets and buoys here.\u003c/p>\n\u003cfigure id=\"attachment_133795\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg\" alt=\"Inside the revamped 99-year old Sam's Anchor Cafe\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-interior-trevor-felch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Inside the revamped 99-year old Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead, there are aged brass finishes, a distinct navy-blue and creamy white color scheme, an exposed old-growth redwood ceiling, and several art deco elements that immediately bring to mind glamorous cruise liners. One other exceedingly important addition for the patio where it isn’t always balmy: the wrap-around bench can now be heated like how car seats can be heated.\u003c/p>\n\u003cfigure id=\"attachment_133794\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133794\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg\" alt=\"The bar at Sam's Anchor Cafe in Tiburon\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-bar-trevorfelch-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Sam's Anchor Cafe in Tiburon \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Flaherty’s day job is as Head of Operations at Preserve Partners, a private real estate investment firm, and Tate is Head of Development there, as well. By virtue of that corporate background, plus being run by a large restaurant operations firm like \u003ca href=\"http://moanarestaurantgroup.com\">Moana\u003c/a>, plus being in a very tourist-friendly location, it’s understandable that diners might be skeptical of Sam’s and think of it as another high volume waterfront property that focuses on margins and glittery views over the cuisine. Sure, the views of Angel Island and the San Francisco skyline in the horizon will always be the focus for Sam’s. Luckily, like at Tony’s, the food is a worthy supporting cast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not surprisingly, fish and seafood are the heart and soul of both menus. Sure, both restaurants have a burger (and Sam’s has a fried chicken sandwich and New York steak), but let’s not get carried away about what these restaurants are really all about.\u003c/p>\n\u003cfigure id=\"attachment_133799\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg\" alt=\"Tuna poke at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-poke-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tuna poke at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Within that fish and seafood theme, there are a few differences between the two. Both serve a seafood stew ($26 at Tony’s; $34 at Sam’s), but only Sam’s explicitly considers theirs’ a “cioppino”. Sam’s has a tuna poke and fish ceviche (both $16) from the raw bar, while Tony’s has a marinated seafood plate ($14) and peel & eat Gulf shrimp ($18).\u003c/p>\n\u003cfigure id=\"attachment_133796\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg\" alt=\"Dungeness crab Louie at Sam's Anchor Cafe\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/sams-anchor-louie-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dungeness crab Louie at Sam's Anchor Cafe \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s certainly has a few playful items that reflect the laid-back, weekend-every day vibe of the outdoor deck. The $55 “Sunny and 70” is a drink bowl and a pile of Old Bay dusted fries that maybe can be considered a light meal. A $25 “hamburger and Champagne” combination isn’t necessarily a natural pairing but seems exactly like what the captains of the small yachts that tie up at Sam’s dock will want after a voyage.\u003c/p>\n\u003cp>Meanwhile, Tony’s has a few more ambitious plates that show the talent of chef Matt Shapiro. Prior to joining Hog Island in 2014, the Queens, New York native cooked at some of the Mission’s most acclaimed restaurants (Wise Sons, Walzwerk, the now-closed Schmidt’s) and it’s easy for diners to see how his careful touch subtly enhances classic waterfront preparations, like a puffy tempura-like batter for the cod and chips ($21) or a touch of anchovy to liven up linguine and clams ($22).\u003c/p>\n\u003cfigure id=\"attachment_133808\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg\" alt=\"Linguine and clams 'bagna cauda' at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-pasta-trevor-felch-1-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Linguine and clams 'bagna cauda' at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sam’s traffics more in the sandwich realm (rock fish sandwich for $19; chilled Maine lobster roll for $27), while Tony’s boasts a fried oyster po’boy ($17). Meanwhile, Tony’s also has Hog Island’s beloved grilled oysters coated in BBQ sauce or a jalapeño butter (four for $16).\u003c/p>\n\u003cp>The biggest similarity food-wise between the two is that both sure love offering crab in various forms. At Sam’s, there’s a crab toast with smashed avocado ($21); a Sam’s Louie’s Louie salad ($30); and a crab cake starter ($19). Tony’s has an irresistible crab and Mornay gratinée ($19) and a Dungeness crab sandwich with housemade mayonnaise ($21).\u003c/p>\n\u003cfigure id=\"attachment_133809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg\" alt=\"Seafood stew with shellfish-saffron broth at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-stew-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Seafood stew with shellfish-saffron broth at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_133803\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg\" alt=\"Alaskan halibut with grapefruit and endive at Tony's Seafood\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-fish-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan halibut with grapefruit and endive at Tony's Seafood \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both restaurants also offer noteworthy fresh fish preparations, like sand dabs with mussels and sherry cream at Sam’s ($28) or halibut surrounded by grapefruit and endive spears or black cod with Pinot Noir-braised chicories at Tony’s (these daily specials change often but usually are $28.).\u003c/p>\n\u003cp>For dessert, Sam’s leans towards Americana classics like butterscotch pudding, fried banana splits and brownie sundaes (all $8). Dessert at Tony’s is all about swirls of Straus Family Creamery soft serve ($5) with various toppings like extra virgin olive oil and sea salt ($2), or aged balsamico ($3). Not only is the soft serve always a big hit, but the creamery’s founder/CEO, Albert Straus, always dines at Tony’s on Friday nights, so they better include the beloved product from one of their most influential regulars!\u003c/p>\n\u003cfigure id=\"attachment_133805\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg\" alt=\"Straus Family Creamery soft serve with olive oil and pistachios\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/tonys-seafood-icecream-trevor-felch-900x1200.jpg 900w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Straus Family Creamery soft serve with olive oil and pistachios \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amidst the sweeping Bay Area changes, it’s as refreshing as a San Francisco Bay breeze to see that this pair of local waterfront legends are in good hands with new, caring owners. Amidst all of the rent increases and grueling traffic jams, a road trip to Tomales Bay or a ferry ride to Tiburon are reminders of what a special place the Bay Area still is. Raise a glass — and an oyster — to another 170 years for Sam’s Anchor Cafe and Tony’s.\u003c/p>\n\u003cp>\u003cb>Tony's Seafood Restaurant\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Tony's+Seafood+Restaurant/@38.1474594,-122.8831022,15z/data=!4m2!3m1!1s0x0:0xb863628df7a94189?sa=X&ved=2ahUKEwiWl7T5r8LiAhWvJzQIHbDmA2kQ_BIwCnoECBAQCA\">18863 Shoreline Hwy, Marshall\u003c/a>\u003cbr>\nHours: 5-8pm Thurs, 11:30am-8pm Fri-Sun\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Samin Nosrat Is Making Space At The Table",
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"content": "\u003cp>[aside postID='bayareabites_130841,bayareabites_131646' label='More Samin Nosrat News']\u003c/p>\n\u003cp>Because of her food journalism, the food world has been well aware of Samin Nosrat for several years. But she became a household name when two things happened: First, her book \u003cem>Salt, Fat, Acid Heat: Mastering The Art of Good Cooking\u003c/em> \u003ca href=\"https://www.saveur.com/cookbook-club-review-salt-fat-acid-heat\">became a runaway bestseller last year\u003c/a>. \u003c/p>\n\u003cp>The book explored the mysteries of cooking for the home chef, and garnered just about every award a cookbook could get. In the words of Nosrat's mentor, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> (chef-owner of the legendary Berkeley restaurant Chez Panisse,) \u003cem>Salt, Fat, Acid, Heat\u003c/em> \"not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/codeswitch/2019/05/20190529_codeswitch_1230am_samin_nosrat.mp3\u003c/p>\n\u003cp>As if that weren't enough, \u003ca href=\"https://youtu.be/2oKbs4jAf7M\">Nosrat filmed a four-part docuseries with Netflix last fall\u003c/a>, and which was also called \u003cem>Salt, Fat, Acid, Heat\u003c/em>. In it, she travels to Italy to explore the importance of fat (olive oil! Parmesan!); to Japan to see salt harvested and soy and miso fermented; then to Yucatán, Mexico to see how acid, in the form of sour oranges, enhances dishes; and finally back to California to show us how heat transforms meats and vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After the Netflix series, Nosrat became so well known it became hard to walk down the street or into her favorite grocery store without being stopped by fans and yes, people with questions. (So many questions!) And sometimes just thanks. She recalled the Iranian father in Oakland who thanked her for speaking to his daughters, who were Iranian and African American. \"Thank you for showing them what is possible,\" he told her.\u003c/p>\n\u003cp>Nosrat is that rare thing: a woman of color in the upper echelons of the snarky, hyper-competitive food world. Her columns appear regularly in \u003cem>The New York Times\u003c/em>, she travels the country lecturing about food and culture and doing cooking demonstrations. She is acutely aware of her unicorn status, and spends a lot of time thinking about how to push wider the door she's managed to open so she won't be the Only One in the public eye.\u003c/p>\n\u003cp>Recently she was in Los Angeles, and stopped by Shereen Marisol Meraji's home to cook and chat with Shereen and me in the backyard. Since summer's officially started, we asked her about \u003ca href=\"https://cooking.nytimes.com/recipes/1020213-mast-o-khiar-persian-cucumber-and-herb-yogurt\">Mast-o Khiar\u003c/a> and \u003ca href=\"https://cooking.nytimes.com/recipes/1020212-salad-e-shirazi-persian-cucumber-tomato-and-onion-salad?action=click&module=RecirculationRibbon&pgType=recipedetails&rank=4\">Salad-e Shirazi\u003c/a>, a couple of Persian dishes that work well on hot days. (These came from her \u003cem>New York Times\u003c/em> article \u003ca href=\"https://www.nytimes.com/2019/05/14/dining/persian-food-recipes-samin-nosrat.html\">Samin Nosrat's Ten Essential Persian Recipes\u003c/a> — you can get the recipes without having to go behind the paywall until June 12.) Her recipes are as delicious as her laugh, which burbles into conversation often and easily.\u003c/p>\n\u003cp>Here's an excerpt from our interview. It has been edited and condensed for clarity.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Code Switch:\u003c/strong> You were born and grew up in San Diego, the child of parents who immigrated from Iran. A lot of immigrant families, wherever they're from, try to get comfortable in their new country by cooking what they ate in the old one. But American grocery stores are...American. They probably were missing a lot of stuff your mom needed when she first got here, decades ago. Did she have to forage for ingredients? Do you have to now?\u003c/p>\n\u003cp>\u003cstrong>Samin Nosrat:\u003c/strong> My mom would go everywhere she could to find the right thing, but if it didn't turn up, you know, we'd use flour tortillas instead of lavash bread to make the \u003ca href=\"https://www.saltfatacidheat.com/heat/pavo-en-escabeche\">Tahdig\u003c/a>. So I think cooking is all about being scrappy, no matter where you're from and where you are. It's using what you've got to make something good. I think immigrants in general are put into a lot more challenging situations. But I think that lead to a lot of really incredible creativity when we went to school.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Did you and your sister bring your lunch?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yeah. We had PB&J, but we also had these things called \u003cem>kotlets --\u003c/em> they're sort of like little meatloaf patties. And \u003ca href=\"https://www.bonappetit.com/recipe/persian-herb-and-leek-frittata\">\u003cem>kuku sabzi\u003c/em>\u003c/a> -- kind of a really herby, green frittata. [My mom] also made a lot of Iranian spaghetti.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Iranian spaghetti?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yep, we call it espaghetti; it's like an Iranian fantasy of what Italian meat sauce is. It had chopped mushrooms, onions, beef (because there's no pork in Iran) and a ton of tomato sauce. And a ton of dried oregano. And she would cook it and then she would mix it and then she put it back in the pot and make tahdig out of it. So there's like a spaghetti tahdig which is really good. The pasta was absorbing the excess liquid from the sauce and it was super delicious! And for leftovers for school we would put the espaghetti in a pita pocket --double carbs!\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> So food was one way your mother held onto her culture and passed it on to you. She also spoke Farsi to you, y'all went to Persian school...\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> On \u003cem>Saturday\u003c/em>! While everyone else got to watch cartoons and hang out! But now I'm so grateful for it. I think she did such a good job — I was never ashamed I was Iranian, never embarrassed about it at all. So that was a nice thing. I did feel very different than everyone else in San Diego, though.\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg\" alt=\"Salad-E Shirazi\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Iranian? Persian? Most of us don't know the culture very well, and we don't want to offend by using the wrong word. Or are they different words for the same thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I tend to use both words, Persian and Iranian, interchangeably, but not everybody does that. To me, I feel like often we're forced to hide behind the term Persian to decide to create distance between this image of what Iranians are that has been perpetuated in the media, certainly for my entire lifetime, which is one of two things: a terrorist or [the reality show] \u003ca href=\"https://www.bravotv.com/shahs-of-sunset\">\u003cem>Shahs of Sunset\u003c/em>\u003c/a>. There's so much more! But you see one Iranian person and suddenly everyone uses that as the point of reference to know everything about your whole culture.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Talk a little bit about the pressure of identity. You kind of stand out among your food world peers, none of whom look like you.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> It's so hard. It's really hard. I mean, I think about trying my best to convey in every word and action that I'm only representing me. But it doesn't matter what I say. You know because people are gonna perceive what they want to perceive.\u003c/p>\n\u003cp>The example I always use is this joke: True diversity is not when there's the excellent black person, the excellent Iranian chef or whatever. It's when there's as much black and brown and queer mediocrity as there is white mediocrity.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> We imagine that when these recipes came out, identified as Ten Essentials, you got a lot of feedback—and clapback—from your fellow Iranians. Maybe you used an ingredient they didn't or you cooked the dish a slightly different way and how dare you? That kind of thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Most of the feedback has been positive, but there have been times when they weren't. Like my mom is in one of the episodes of Salt, Fat, Acid, Heat, and we cooked Persian rice together. It didn't turn out perfectly for many reasons, including television production is hard! My mom was on a schedule and we didn't have time to do it again. So in fact right after we took it out, I said—on camera—\"every Iranian lady in the world is going to have something to say about this!\" There was one tweet the other day where somebody was like \"Ok, she and her mother ruined the Tahdig on the show—what a waste of saffron!\"\u003c/p>\n\u003cp>I blocked him—then I unblocked him and retweeted it with a comment saying, \"Call me when \u003cem>you\u003c/em> take \u003cem>your \u003c/em>immigrant mother on camera and make a perfect tahdig!\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg\" alt=\"\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Sometimes when there's only one person from a certain background in a particular space, that pioneering person opens the door for others, so it isn't fused shut again. But some want to shut the door behind them, and be the Only One in the room.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I don't want to be the only one, but there's something special about being the only one, right? I'm the child of immigrants, and there was always a garage filled with food, just in case, and you kept money under the mattress. You were always prepared, because you couldn't trust that you were being taken care of. So that translated into my life into a lot of opportunity hoarding. My first urge when I get asked to do things is, \"Oh this is my last shot; this is mine. I'm going to say yes to this, because if you don't ask me, who are you going to get?\"\u003c/p>\n\u003cp>But you know what? I had to calm down and trust that if I say \"no\" this time, it will come around again. Or another chance will. I'll get another shot, and it actually doesn't harm me at all to help somebody else. I have just gotten so much more out of sharing than I ever have from hoarding.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/codeswitch/2019/05/30/726375712/samin-nosrat-is-making-space-at-the-table\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because of her food journalism, the food world has been well aware of Samin Nosrat for several years. But she became a household name when two things happened: First, her book \u003cem>Salt, Fat, Acid Heat: Mastering The Art of Good Cooking\u003c/em> \u003ca href=\"https://www.saveur.com/cookbook-club-review-salt-fat-acid-heat\">became a runaway bestseller last year\u003c/a>. \u003c/p>\n\u003cp>The book explored the mysteries of cooking for the home chef, and garnered just about every award a cookbook could get. In the words of Nosrat's mentor, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> (chef-owner of the legendary Berkeley restaurant Chez Panisse,) \u003cem>Salt, Fat, Acid, Heat\u003c/em> \"not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As if that weren't enough, \u003ca href=\"https://youtu.be/2oKbs4jAf7M\">Nosrat filmed a four-part docuseries with Netflix last fall\u003c/a>, and which was also called \u003cem>Salt, Fat, Acid, Heat\u003c/em>. In it, she travels to Italy to explore the importance of fat (olive oil! Parmesan!); to Japan to see salt harvested and soy and miso fermented; then to Yucatán, Mexico to see how acid, in the form of sour oranges, enhances dishes; and finally back to California to show us how heat transforms meats and vegetables.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After the Netflix series, Nosrat became so well known it became hard to walk down the street or into her favorite grocery store without being stopped by fans and yes, people with questions. (So many questions!) And sometimes just thanks. She recalled the Iranian father in Oakland who thanked her for speaking to his daughters, who were Iranian and African American. \"Thank you for showing them what is possible,\" he told her.\u003c/p>\n\u003cp>Nosrat is that rare thing: a woman of color in the upper echelons of the snarky, hyper-competitive food world. Her columns appear regularly in \u003cem>The New York Times\u003c/em>, she travels the country lecturing about food and culture and doing cooking demonstrations. She is acutely aware of her unicorn status, and spends a lot of time thinking about how to push wider the door she's managed to open so she won't be the Only One in the public eye.\u003c/p>\n\u003cp>Recently she was in Los Angeles, and stopped by Shereen Marisol Meraji's home to cook and chat with Shereen and me in the backyard. Since summer's officially started, we asked her about \u003ca href=\"https://cooking.nytimes.com/recipes/1020213-mast-o-khiar-persian-cucumber-and-herb-yogurt\">Mast-o Khiar\u003c/a> and \u003ca href=\"https://cooking.nytimes.com/recipes/1020212-salad-e-shirazi-persian-cucumber-tomato-and-onion-salad?action=click&module=RecirculationRibbon&pgType=recipedetails&rank=4\">Salad-e Shirazi\u003c/a>, a couple of Persian dishes that work well on hot days. (These came from her \u003cem>New York Times\u003c/em> article \u003ca href=\"https://www.nytimes.com/2019/05/14/dining/persian-food-recipes-samin-nosrat.html\">Samin Nosrat's Ten Essential Persian Recipes\u003c/a> — you can get the recipes without having to go behind the paywall until June 12.) Her recipes are as delicious as her laugh, which burbles into conversation often and easily.\u003c/p>\n\u003cp>Here's an excerpt from our interview. It has been edited and condensed for clarity.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Code Switch:\u003c/strong> You were born and grew up in San Diego, the child of parents who immigrated from Iran. A lot of immigrant families, wherever they're from, try to get comfortable in their new country by cooking what they ate in the old one. But American grocery stores are...American. They probably were missing a lot of stuff your mom needed when she first got here, decades ago. Did she have to forage for ingredients? Do you have to now?\u003c/p>\n\u003cp>\u003cstrong>Samin Nosrat:\u003c/strong> My mom would go everywhere she could to find the right thing, but if it didn't turn up, you know, we'd use flour tortillas instead of lavash bread to make the \u003ca href=\"https://www.saltfatacidheat.com/heat/pavo-en-escabeche\">Tahdig\u003c/a>. So I think cooking is all about being scrappy, no matter where you're from and where you are. It's using what you've got to make something good. I think immigrants in general are put into a lot more challenging situations. But I think that lead to a lot of really incredible creativity when we went to school.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Did you and your sister bring your lunch?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yeah. We had PB&J, but we also had these things called \u003cem>kotlets --\u003c/em> they're sort of like little meatloaf patties. And \u003ca href=\"https://www.bonappetit.com/recipe/persian-herb-and-leek-frittata\">\u003cem>kuku sabzi\u003c/em>\u003c/a> -- kind of a really herby, green frittata. [My mom] also made a lot of Iranian spaghetti.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Iranian spaghetti?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Yep, we call it espaghetti; it's like an Iranian fantasy of what Italian meat sauce is. It had chopped mushrooms, onions, beef (because there's no pork in Iran) and a ton of tomato sauce. And a ton of dried oregano. And she would cook it and then she would mix it and then she put it back in the pot and make tahdig out of it. So there's like a spaghetti tahdig which is really good. The pasta was absorbing the excess liquid from the sauce and it was super delicious! And for leftovers for school we would put the espaghetti in a pita pocket --double carbs!\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> So food was one way your mother held onto her culture and passed it on to you. She also spoke Farsi to you, y'all went to Persian school...\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> On \u003cem>Saturday\u003c/em>! While everyone else got to watch cartoons and hang out! But now I'm so grateful for it. I think she did such a good job — I was never ashamed I was Iranian, never embarrassed about it at all. So that was a nice thing. I did feel very different than everyone else in San Diego, though.\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg\" alt=\"Salad-E Shirazi\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-salad-e-shirazi-002-_custom-3864db6c5fa1e2fe93e7421059468b9d4cef3b2e-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Iranian? Persian? Most of us don't know the culture very well, and we don't want to offend by using the wrong word. Or are they different words for the same thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I tend to use both words, Persian and Iranian, interchangeably, but not everybody does that. To me, I feel like often we're forced to hide behind the term Persian to decide to create distance between this image of what Iranians are that has been perpetuated in the media, certainly for my entire lifetime, which is one of two things: a terrorist or [the reality show] \u003ca href=\"https://www.bravotv.com/shahs-of-sunset\">\u003cem>Shahs of Sunset\u003c/em>\u003c/a>. There's so much more! But you see one Iranian person and suddenly everyone uses that as the point of reference to know everything about your whole culture.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> Talk a little bit about the pressure of identity. You kind of stand out among your food world peers, none of whom look like you.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> It's so hard. It's really hard. I mean, I think about trying my best to convey in every word and action that I'm only representing me. But it doesn't matter what I say. You know because people are gonna perceive what they want to perceive.\u003c/p>\n\u003cp>The example I always use is this joke: True diversity is not when there's the excellent black person, the excellent Iranian chef or whatever. It's when there's as much black and brown and queer mediocrity as there is white mediocrity.\u003c/p>\n\u003cp>\u003cstrong>CS:\u003c/strong> We imagine that when these recipes came out, identified as Ten Essentials, you got a lot of feedback—and clapback—from your fellow Iranians. Maybe you used an ingredient they didn't or you cooked the dish a slightly different way and how dare you? That kind of thing?\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> Most of the feedback has been positive, but there have been times when they weren't. Like my mom is in one of the episodes of Salt, Fat, Acid, Heat, and we cooked Persian rice together. It didn't turn out perfectly for many reasons, including television production is hard! My mom was on a schedule and we didn't have time to do it again. So in fact right after we took it out, I said—on camera—\"every Iranian lady in the world is going to have something to say about this!\" There was one tweet the other day where somebody was like \"Ok, she and her mother ruined the Tahdig on the show—what a waste of saffron!\"\u003c/p>\n\u003cp>I blocked him—then I unblocked him and retweeted it with a comment saying, \"Call me when \u003cem>you\u003c/em> take \u003cem>your \u003c/em>immigrant mother on camera and make a perfect tahdig!\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg\" alt=\"\" width=\"700\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/samin-nosrat-mast-o-khiar-002-_custom-677458d7ac515b3a6596a3afee880f1b1b419e46-s700-c85-160x100.jpg 160w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cbr>\n\u003cstrong>CS:\u003c/strong> Sometimes when there's only one person from a certain background in a particular space, that pioneering person opens the door for others, so it isn't fused shut again. But some want to shut the door behind them, and be the Only One in the room.\u003c/p>\n\u003cp>\u003cstrong>SN:\u003c/strong> I don't want to be the only one, but there's something special about being the only one, right? I'm the child of immigrants, and there was always a garage filled with food, just in case, and you kept money under the mattress. You were always prepared, because you couldn't trust that you were being taken care of. So that translated into my life into a lot of opportunity hoarding. My first urge when I get asked to do things is, \"Oh this is my last shot; this is mine. I'm going to say yes to this, because if you don't ask me, who are you going to get?\"\u003c/p>\n\u003cp>But you know what? I had to calm down and trust that if I say \"no\" this time, it will come around again. Or another chance will. I'll get another shot, and it actually doesn't harm me at all to help somebody else. I have just gotten so much more out of sharing than I ever have from hoarding.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/codeswitch/2019/05/30/726375712/samin-nosrat-is-making-space-at-the-table\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bi-Rite Creamery is Reopening, and Soft Serve Stuffed Donuts are on the Menu",
"title": "Bi-Rite Creamery is Reopening, and Soft Serve Stuffed Donuts are on the Menu",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_31076' label='More Bi-Rite from the Archives']\u003cbr>\n\u003ca href=\"https://sf.eater.com/2019/2/25/18240483/bi-rite-creamery-closing-temporary-ice-cream-truck\">In March 2019\u003c/a>, \u003ca href=\"https://biritemarket.com/creamery/\">Bi-Rite Creamery\u003c/a> (and their neighbor \u003ca href=\"https://www.namusf.com/\">Namu Gaji\u003c/a>, which shares the building with them) began a mandatory seismic retrofit. During the close, loyal customers could find their solar-powered Bi-Rite ice cream truck parked at 18th St. but, good news, the Creamery is reopening on\u003cstrong> June 1st!\u003c/strong>\u003c/p>\n\u003cp>You’ll find that things look a little different because the Creamery also took the break as an opportunity to completely renovate the interior and exterior of the shop. The scant seating provided before has expanded, there is a new ice cream-inspired mural, and they even added new housemade treats to the menu.\u003c/p>\n\u003cfigure id=\"attachment_133763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg\" alt=\"Bi-Rite Creamery's new exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's new exterior \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In the spirit of the Bi-Rite Family of Businesses, we’ve always set out for the Creamery to be a community gathering place,” said Anne Walker, a partner at Bi-Rite Creamery, “With this new design, we’ve opened up the interior to the hustle and bustle of 18th Street.”\u003c/p>\n\u003cfigure id=\"attachment_133764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg\" alt=\"Bi-Rite Creamery's vibrant new ice cream-inspired mural\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's vibrant new ice cream-inspired mural \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To celebrate their new makeover, they're throwing a Grand Reopening Weekend Celebration on \u003cstrong>June 1st & 2nd (11am-10pm\u003c/strong> \u003cstrong>both days)\u003c/strong>. During the celebration, they will provide visitors with special offers (like the chance to win Bi-Rite Creamery scoops for a whole year).\u003c/p>\n\u003cp>Now, the menu.\u003c/p>\n\u003cfigure id=\"attachment_133765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg\" alt=\"The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-133765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-1020x1530.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Creamery’s new roster includes Soft Serve Stuffed Donuts (you read that correctly!) featuring brioche donuts from \u003ca href=\"http://mrholmesbakehouse.com/locations/SF\">Mr. Holmes Bakehouse\u003c/a> filled with vanilla soft serve. Each donut you order is paired with your choice of dipping sauce: dark chocolate hot fudge, salted caramel, strawberry basil sauce, and coffee and cream (made with \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee\u003c/a>).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We’re obviously pretty excited about the donuts, but other lovely additions include new ice cream bar flavors and new vegan flavors! The \u003cstrong>first 100 guests\u003c/strong> on Sunday will get a complimentary Ice Cream Bar: Vanilla Dark Chocolate with Puffed Quinoa, Balsamic Strawberry White Chocolate with Graham Cracker Crumble, or Chocolate Dark Chocolate with Rainbow Sprinkles.\u003c/p>\n\u003cfigure id=\"attachment_133766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg\" alt=\"The first 100 guests on June 2 will get a complimentary Ice Cream Bar.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The first 100 guests on June 2 will get a complimentary Ice Cream Bar. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bi-Rite Creamery currently offers two vegan flavors: Chocolate Coconut and a Seasonal Sorbet. The new vegan flavors are Huckleberry Banana (housemade Oregon huckleberry jam and fresh, organic bananas churned with creamy oat milk and swirled with more huckleberry jam), Cinnamon Maple Oat Crunch (cinnamon and oat milk are churned with a dark maple syrup and a housemade, vegan, oat crumble) and Balsamic Strawberry Coconut (balsamic roasted, organic strawberries mixed with coconut milk).\u003c/p>\n\u003cp>Kris Hoogerhyde, partner and pastry chef at the Creamery, is excited about the new look and flavors, saying, “Since opening the Creamery in 2006, we’ve taken great pride in staying true to our initial vision: to make housemade, small batch, organic ice cream in nostalgic flavors with a twist. 13 years later, we’re continuing to do just that in a beautiful and inviting space that allows us to bring even more delicious ice cream and novelties to our guests.”\u003c/p>\n\u003cfigure id=\"attachment_133768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg\" alt=\"Bi-Rite Creamery's Kris ready to scoop gelato\" width=\"1920\" height=\"2687\" class=\"size-full wp-image-133768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-160x224.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-800x1120.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-768x1075.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-1020x1427.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-857x1200.jpg 857w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Kris ready to scoop gelato \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>During the celebration weekend, 5% of all Creamery sales will go to Bi-Rite’s longtime community partner, \u003ca href=\"https://mhs-sfusd-ca.schoolloop.com/pf4/cms2/view_page?d=x&group_id=1535605834748&vdid=i56e1yfoi2ee\">Mission High School’s Urban Agriculture program\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"https://sf.eater.com/2019/2/25/18240483/bi-rite-creamery-closing-temporary-ice-cream-truck\">In March 2019\u003c/a>, \u003ca href=\"https://biritemarket.com/creamery/\">Bi-Rite Creamery\u003c/a> (and their neighbor \u003ca href=\"https://www.namusf.com/\">Namu Gaji\u003c/a>, which shares the building with them) began a mandatory seismic retrofit. During the close, loyal customers could find their solar-powered Bi-Rite ice cream truck parked at 18th St. but, good news, the Creamery is reopening on\u003cstrong> June 1st!\u003c/strong>\u003c/p>\n\u003cp>You’ll find that things look a little different because the Creamery also took the break as an opportunity to completely renovate the interior and exterior of the shop. The scant seating provided before has expanded, there is a new ice cream-inspired mural, and they even added new housemade treats to the menu.\u003c/p>\n\u003cfigure id=\"attachment_133763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg\" alt=\"Bi-Rite Creamery's new exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_Exterior_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's new exterior \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In the spirit of the Bi-Rite Family of Businesses, we’ve always set out for the Creamery to be a community gathering place,” said Anne Walker, a partner at Bi-Rite Creamery, “With this new design, we’ve opened up the interior to the hustle and bustle of 18th Street.”\u003c/p>\n\u003cfigure id=\"attachment_133764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg\" alt=\"Bi-Rite Creamery's vibrant new ice cream-inspired mural\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_ArtWall_1-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's vibrant new ice cream-inspired mural \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To celebrate their new makeover, they're throwing a Grand Reopening Weekend Celebration on \u003cstrong>June 1st & 2nd (11am-10pm\u003c/strong> \u003cstrong>both days)\u003c/strong>. During the celebration, they will provide visitors with special offers (like the chance to win Bi-Rite Creamery scoops for a whole year).\u003c/p>\n\u003cp>Now, the menu.\u003c/p>\n\u003cfigure id=\"attachment_133765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg\" alt=\"The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-133765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_SoftServe_Donut-1020x1530.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Soft Serve Stuffed Donuts feature brioche donuts from Mr. Holmes Bakehouse. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Creamery’s new roster includes Soft Serve Stuffed Donuts (you read that correctly!) featuring brioche donuts from \u003ca href=\"http://mrholmesbakehouse.com/locations/SF\">Mr. Holmes Bakehouse\u003c/a> filled with vanilla soft serve. Each donut you order is paired with your choice of dipping sauce: dark chocolate hot fudge, salted caramel, strawberry basil sauce, and coffee and cream (made with \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee\u003c/a>).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We’re obviously pretty excited about the donuts, but other lovely additions include new ice cream bar flavors and new vegan flavors! The \u003cstrong>first 100 guests\u003c/strong> on Sunday will get a complimentary Ice Cream Bar: Vanilla Dark Chocolate with Puffed Quinoa, Balsamic Strawberry White Chocolate with Graham Cracker Crumble, or Chocolate Dark Chocolate with Rainbow Sprinkles.\u003c/p>\n\u003cfigure id=\"attachment_133766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg\" alt=\"The first 100 guests on June 2 will get a complimentary Ice Cream Bar.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_IceCream_Bars-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The first 100 guests on June 2 will get a complimentary Ice Cream Bar. \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bi-Rite Creamery currently offers two vegan flavors: Chocolate Coconut and a Seasonal Sorbet. The new vegan flavors are Huckleberry Banana (housemade Oregon huckleberry jam and fresh, organic bananas churned with creamy oat milk and swirled with more huckleberry jam), Cinnamon Maple Oat Crunch (cinnamon and oat milk are churned with a dark maple syrup and a housemade, vegan, oat crumble) and Balsamic Strawberry Coconut (balsamic roasted, organic strawberries mixed with coconut milk).\u003c/p>\n\u003cp>Kris Hoogerhyde, partner and pastry chef at the Creamery, is excited about the new look and flavors, saying, “Since opening the Creamery in 2006, we’ve taken great pride in staying true to our initial vision: to make housemade, small batch, organic ice cream in nostalgic flavors with a twist. 13 years later, we’re continuing to do just that in a beautiful and inviting space that allows us to bring even more delicious ice cream and novelties to our guests.”\u003c/p>\n\u003cfigure id=\"attachment_133768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg\" alt=\"Bi-Rite Creamery's Kris ready to scoop gelato\" width=\"1920\" height=\"2687\" class=\"size-full wp-image-133768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-160x224.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-800x1120.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-768x1075.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-1020x1427.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BiRiteCreamery_GelatoCase_withKris-857x1200.jpg 857w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Kris ready to scoop gelato \u003ccite>(Bi-Rite Creamery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>During the celebration weekend, 5% of all Creamery sales will go to Bi-Rite’s longtime community partner, \u003ca href=\"https://mhs-sfusd-ca.schoolloop.com/pf4/cms2/view_page?d=x&group_id=1535605834748&vdid=i56e1yfoi2ee\">Mission High School’s Urban Agriculture program\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "71 Bay Area Restaurants Make the Cut for 2019 Michelin Guide California Bib Gourmand List",
"title": "71 Bay Area Restaurants Make the Cut for 2019 Michelin Guide California Bib Gourmand List",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='news_11709433' label='More Michelin News']\u003c/p>\n\u003cp>Today, Michelin released their list of Bib Gourmand establishments in the very first \u003ca href=\"https://michelinmedia.com/pages/blog/detail/article/c0/a852/\">Michelin Guide California\u003c/a>. Made up of 151 restaurants from all over California, the list covers 36 different types of cuisine, and the restaurants are all affordable (depending on your budget). Michelin's Bib Gourmand restaurants are all \"restaurants that serve high-quality meals which include two courses and a glass of wine or dessert for $40 or less\".\u003c/p>\n\u003cp>A few \u003ca href=\"https://www.kqed.org/checkplease\">Check, Please! Bay Area restaurants\u003c/a>—featured in the past or coming up this season—made it onto the list, like Pausa, Z & Y Restaurant and more. Diners might not be too surprised to see other much talked about names picked out like Thomas Keller's La Calenda (an inspector praised it saying \"The chef’s Oaxacan upbringing shines through in regional Mexican cuisine\") and Nyum Bai (owner Nite Yun was nominated for a James Beard Award, was a 2018 Eater Young Gun and her restaurant made it onto Bon Appetit's Hot Ten list).\u003c/p>\n\u003cp>See the full list of Bay Area restaurants who made the cut below (the new additions are bolded). You can read the inspectors' notes from their visit on \u003ca href=\"https://michelinmedia.com/\">Michelin's website\u003c/a>, but you can also rewatch our guests' reviews for some of these restaurants on Check, Please! Bay Area. If they appeared on the show, we linked to the respective episode or written review.\u003c/p>\n\u003cp>\u003cb>NOTE:\u003c/b> Restaurants who earn a Bib Gourmand are not eligible for a star in the same year, so any of the restaurants you see below \u003cb>will not\u003c/b> be getting any Michelin stars in 2019.\u003c/p>\n\u003cul>\n\u003cli>Anchor Oyster Bar // San Francisco, Castro\u003ca href=\"https://www.youtube.com/watch?v=eg26S7hNhs8\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>A16 // San Francisco, Marina\u003c/li>\n\u003cli>Backyard // Sonoma County, Forestville\u003c/li>\n\u003cli>Bistro Aix // San Francisco, Marina\u003c/li>\n\u003cli>Bravas // Sonoma County, Healdsburg\u003c/li>\n\u003cli>Bywater (The) // South Bay, Los Gatos\u003c/li>\n\u003cli>\u003cstrong>Canon // Sacramento\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Chalkboard // Sonoma County, Healdsburg\u003c/strong>\u003c/li>\n\u003cli>China Village // East Bay, Albany \u003ca href=\"https://www.kqed.org/checkplease/175/china-village-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ciccio // Napa Valley, Yountville\u003c/li>\n\u003cli>Comal // East Bay, Berkeley\u003c/li>\n\u003cli>Cook St. Helena // Napa Valley, St. Helena\u003c/li>\n\u003cli>Coqueta // San Francisco, Financial District\u003c/li>\n\u003cli>Corso // East Bay, Berkeley\u003c/li>\n\u003cli>Cotogna // San Francisco, North Beach\u003c/li>\n\u003cli>Delfina // San Francisco, Mission\u003c/li>\n\u003cli>Del Popolo // San Francisco, Financial District\u003c/li>\n\u003cli>Diavola // Sonoma County, Geyserville\u003c/li>\n\u003cli>Dosa // San Francisco, Marina\u003c/li>\n\u003cli>Dyafa // East Bay, Oakland\u003c/li>\n\u003cli>El Molino Central // Sonoma \u003ca href=\"https://www.kqed.org/checkplease/18232/check-please-bay-area-reviews-bistro-don-giovanni-el-molino-central-1760\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmhouse Kitchen Thai // San Francisco, Mission \u003ca href=\"https://www.kqed.org/checkplease/18066/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmstead // Napa Valley, St. Helena \u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/25/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen/\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Frank Fat’s // Sacramento\u003c/strong>\u003c/li>\n\u003cli>Glen Ellen Star // Sonoma County, Glen Ellen \u003ca href=\"https://www.kqed.org/checkplease/18458/check-please-bay-area-reviews-rustys-southern-jupiter-glen-ellen-star\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Grace’s Table // Napa Valley, Napa\u003c/li>\n\u003cli>Gran Electrica // Napa Valley, Napa\u003c/li>\n\u003cli>Great China // East Bay, Berkeley\u003c/li>\n\u003cli>\u003cstrong>Harborview // San Francisco, Financial District\u003c/strong>\u003c/li>\n\u003cli>Insalata's // Marin, San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/38/insalatas-reviews\">\u003cstrong> (Read the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ippuku // East Bay, Berkeley\u003c/li>\n\u003cli>Izakaya Rintaro // San Francisco, Mission\u003c/li>\n\u003cli>Kokkari Estiatorio // San Francisco, North Beach (\u003cstrong>CPBA alum)\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>La Calenda // Napa Valley\u003c/strong>\u003c/li>\n\u003cli>Lai Hong Lounge // San Francisco, North Beach\u003c/li>\n\u003cli>Luna Mexican Kitchen // South Bay, San Jose\u003c/li>\n\u003cli>Millennium // East Bay, Oakland\u003c/li>\n\u003cli>\u003cstrong>Mother // Sacramento\u003c/strong>\u003c/li>\n\u003cli>M.Y. China // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/10957/m-y-china-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Nopalito // San Francisco, Civic Center\u003c/li>\n\u003cli>Nyum Bai // East Bay, Oakland\u003c/li>\n\u003cli>Oenotri // Napa Valley, Napa\u003c/li>\n\u003cli>Okane // San Francisco, SoMa\u003c/li>\n\u003cli>Orchard City Kitchen // South Bay, Campbell\u003c/li>\n\u003cli>Pausa // Peninsula, San Mateo \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Pig in a Pickle // Marin, Corte Madera\u003c/strong>\u003c/li>\n\u003cli>Playa // Marin, Mill Valley\u003c/li>\n\u003cli>Poggio // Marin, Sausalito \u003ca href=\"https://www.youtube.com/watch?v=344bXW7uxyQ\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ramen Gaijin // Sonoma County, Sebastopol \u003ca href=\"https://www.kqed.org/checkplease/19773/check-please-bay-area-reviews-4505-burgers-bbq-ramen-gaijin-eight-tables-by-george-chen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Redd Wood // Napa Valley, Yountville\u003c/li>\n\u003cli>Risibisi // Sonoma County, Petaluma \u003ca href=\"https://www.kqed.org/checkplease/5125/risibisi-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Royal Feast // Peninsula, Millbrae\u003c/li>\n\u003cli>Sichuan Home // San Francisco, Richmond & Sunset\u003c/li>\n\u003cli>1601 Bar & Kitchen // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/17525/check-please-bay-area-reviews-heartbaker-the-cook-and-her-farmer-1601-bar-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Soba Ichi // East Bay, Oakland\u003c/li>\n\u003cli>Sociale // San Francisco, Marina\u003ca href=\"https://www.youtube.com/watch?v=GtQekPwuI4k\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Starbelly // San Francisco, Castro\u003c/li>\n\u003cli>\u003cstrong>Stockhome // Sonoma County\u003c/strong>\u003c/li>\n\u003cli>Sushi Ran // Marin, Sausalito\u003c/li>\n\u003cli>Teni East Kitchen // East Bay, Oakland\u003c/li>\n\u003cli>Thai House // East Bay, Danville\u003c/li>\n\u003cli>Trestle // San Francisco, Financial District\u003c/li>\n\u003cli>Tsubasa // San Francisco, Civic Center\u003c/li>\n\u003cli>Vesta // Peninsula, Redwood City\u003c/li>\n\u003cli>Village Sake // Marin, Fairfax\u003c/li>\n\u003cli>wonderful // Peninsula, Millbrae\u003c/li>\n\u003cli>Wood Tavern // East Bay, Oakland \u003ca href=\"https://www.kqed.org/checkplease/9479/wood-tavern-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cb>YAFA // Monterey, Carmel-by-the-Sea\u003c/b>\u003c/li>\n\u003cli>Yank Sing // San Francisco, SoMa\u003c/li>\n\u003cli>\u003cstrong>Z & Y Bistro // San Francisco, Nob Hill\u003c/strong>\u003c/li>\n\u003cli>Z & Y // San Francisco, Nob Hill \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Zero Zero // San Francisco, SoMa\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, Michelin released their list of Bib Gourmand establishments in the very first \u003ca href=\"https://michelinmedia.com/pages/blog/detail/article/c0/a852/\">Michelin Guide California\u003c/a>. Made up of 151 restaurants from all over California, the list covers 36 different types of cuisine, and the restaurants are all affordable (depending on your budget). Michelin's Bib Gourmand restaurants are all \"restaurants that serve high-quality meals which include two courses and a glass of wine or dessert for $40 or less\".\u003c/p>\n\u003cp>A few \u003ca href=\"https://www.kqed.org/checkplease\">Check, Please! Bay Area restaurants\u003c/a>—featured in the past or coming up this season—made it onto the list, like Pausa, Z & Y Restaurant and more. Diners might not be too surprised to see other much talked about names picked out like Thomas Keller's La Calenda (an inspector praised it saying \"The chef’s Oaxacan upbringing shines through in regional Mexican cuisine\") and Nyum Bai (owner Nite Yun was nominated for a James Beard Award, was a 2018 Eater Young Gun and her restaurant made it onto Bon Appetit's Hot Ten list).\u003c/p>\n\u003cp>See the full list of Bay Area restaurants who made the cut below (the new additions are bolded). You can read the inspectors' notes from their visit on \u003ca href=\"https://michelinmedia.com/\">Michelin's website\u003c/a>, but you can also rewatch our guests' reviews for some of these restaurants on Check, Please! Bay Area. If they appeared on the show, we linked to the respective episode or written review.\u003c/p>\n\u003cp>\u003cb>NOTE:\u003c/b> Restaurants who earn a Bib Gourmand are not eligible for a star in the same year, so any of the restaurants you see below \u003cb>will not\u003c/b> be getting any Michelin stars in 2019.\u003c/p>\n\u003cul>\n\u003cli>Anchor Oyster Bar // San Francisco, Castro\u003ca href=\"https://www.youtube.com/watch?v=eg26S7hNhs8\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>A16 // San Francisco, Marina\u003c/li>\n\u003cli>Backyard // Sonoma County, Forestville\u003c/li>\n\u003cli>Bistro Aix // San Francisco, Marina\u003c/li>\n\u003cli>Bravas // Sonoma County, Healdsburg\u003c/li>\n\u003cli>Bywater (The) // South Bay, Los Gatos\u003c/li>\n\u003cli>\u003cstrong>Canon // Sacramento\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Chalkboard // Sonoma County, Healdsburg\u003c/strong>\u003c/li>\n\u003cli>China Village // East Bay, Albany \u003ca href=\"https://www.kqed.org/checkplease/175/china-village-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ciccio // Napa Valley, Yountville\u003c/li>\n\u003cli>Comal // East Bay, Berkeley\u003c/li>\n\u003cli>Cook St. Helena // Napa Valley, St. Helena\u003c/li>\n\u003cli>Coqueta // San Francisco, Financial District\u003c/li>\n\u003cli>Corso // East Bay, Berkeley\u003c/li>\n\u003cli>Cotogna // San Francisco, North Beach\u003c/li>\n\u003cli>Delfina // San Francisco, Mission\u003c/li>\n\u003cli>Del Popolo // San Francisco, Financial District\u003c/li>\n\u003cli>Diavola // Sonoma County, Geyserville\u003c/li>\n\u003cli>Dosa // San Francisco, Marina\u003c/li>\n\u003cli>Dyafa // East Bay, Oakland\u003c/li>\n\u003cli>El Molino Central // Sonoma \u003ca href=\"https://www.kqed.org/checkplease/18232/check-please-bay-area-reviews-bistro-don-giovanni-el-molino-central-1760\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmhouse Kitchen Thai // San Francisco, Mission \u003ca href=\"https://www.kqed.org/checkplease/18066/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmstead // Napa Valley, St. Helena \u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/25/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen/\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Frank Fat’s // Sacramento\u003c/strong>\u003c/li>\n\u003cli>Glen Ellen Star // Sonoma County, Glen Ellen \u003ca href=\"https://www.kqed.org/checkplease/18458/check-please-bay-area-reviews-rustys-southern-jupiter-glen-ellen-star\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Grace’s Table // Napa Valley, Napa\u003c/li>\n\u003cli>Gran Electrica // Napa Valley, Napa\u003c/li>\n\u003cli>Great China // East Bay, Berkeley\u003c/li>\n\u003cli>\u003cstrong>Harborview // San Francisco, Financial District\u003c/strong>\u003c/li>\n\u003cli>Insalata's // Marin, San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/38/insalatas-reviews\">\u003cstrong> (Read the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ippuku // East Bay, Berkeley\u003c/li>\n\u003cli>Izakaya Rintaro // San Francisco, Mission\u003c/li>\n\u003cli>Kokkari Estiatorio // San Francisco, North Beach (\u003cstrong>CPBA alum)\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>La Calenda // Napa Valley\u003c/strong>\u003c/li>\n\u003cli>Lai Hong Lounge // San Francisco, North Beach\u003c/li>\n\u003cli>Luna Mexican Kitchen // South Bay, San Jose\u003c/li>\n\u003cli>Millennium // East Bay, Oakland\u003c/li>\n\u003cli>\u003cstrong>Mother // Sacramento\u003c/strong>\u003c/li>\n\u003cli>M.Y. China // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/10957/m-y-china-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Nopalito // San Francisco, Civic Center\u003c/li>\n\u003cli>Nyum Bai // East Bay, Oakland\u003c/li>\n\u003cli>Oenotri // Napa Valley, Napa\u003c/li>\n\u003cli>Okane // San Francisco, SoMa\u003c/li>\n\u003cli>Orchard City Kitchen // South Bay, Campbell\u003c/li>\n\u003cli>Pausa // Peninsula, San Mateo \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Pig in a Pickle // Marin, Corte Madera\u003c/strong>\u003c/li>\n\u003cli>Playa // Marin, Mill Valley\u003c/li>\n\u003cli>Poggio // Marin, Sausalito \u003ca href=\"https://www.youtube.com/watch?v=344bXW7uxyQ\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ramen Gaijin // Sonoma County, Sebastopol \u003ca href=\"https://www.kqed.org/checkplease/19773/check-please-bay-area-reviews-4505-burgers-bbq-ramen-gaijin-eight-tables-by-george-chen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Redd Wood // Napa Valley, Yountville\u003c/li>\n\u003cli>Risibisi // Sonoma County, Petaluma \u003ca href=\"https://www.kqed.org/checkplease/5125/risibisi-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Royal Feast // Peninsula, Millbrae\u003c/li>\n\u003cli>Sichuan Home // San Francisco, Richmond & Sunset\u003c/li>\n\u003cli>1601 Bar & Kitchen // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/17525/check-please-bay-area-reviews-heartbaker-the-cook-and-her-farmer-1601-bar-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Soba Ichi // East Bay, Oakland\u003c/li>\n\u003cli>Sociale // San Francisco, Marina\u003ca href=\"https://www.youtube.com/watch?v=GtQekPwuI4k\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Starbelly // San Francisco, Castro\u003c/li>\n\u003cli>\u003cstrong>Stockhome // Sonoma County\u003c/strong>\u003c/li>\n\u003cli>Sushi Ran // Marin, Sausalito\u003c/li>\n\u003cli>Teni East Kitchen // East Bay, Oakland\u003c/li>\n\u003cli>Thai House // East Bay, Danville\u003c/li>\n\u003cli>Trestle // San Francisco, Financial District\u003c/li>\n\u003cli>Tsubasa // San Francisco, Civic Center\u003c/li>\n\u003cli>Vesta // Peninsula, Redwood City\u003c/li>\n\u003cli>Village Sake // Marin, Fairfax\u003c/li>\n\u003cli>wonderful // Peninsula, Millbrae\u003c/li>\n\u003cli>Wood Tavern // East Bay, Oakland \u003ca href=\"https://www.kqed.org/checkplease/9479/wood-tavern-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cb>YAFA // Monterey, Carmel-by-the-Sea\u003c/b>\u003c/li>\n\u003cli>Yank Sing // San Francisco, SoMa\u003c/li>\n\u003cli>\u003cstrong>Z & Y Bistro // San Francisco, Nob Hill\u003c/strong>\u003c/li>\n\u003cli>Z & Y // San Francisco, Nob Hill \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Zero Zero // San Francisco, SoMa\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside postID='bayareabites_133371,arts_13848210' label='More BottleRock 2019']\u003cbr>\n\u003ci>by Jess Landers\u003c/i>\u003c/p>\n\u003cp>As a Napa local, I’ve been attending the BottleRock music festival since its inception in 2013, which featured The Black Keys, Kings of Leon, and the Zac Brown Band as headliners. I’ve only missed one year—in 2017, I was on my honeymoon—and have mastered how to make the most of the festival weekend even as BottleRock continues to grow in popularity and size.\u003c/p>\n\u003cp>From where you can find free nearby parking to why you should always pack extra toilet paper, here are some of my top tips and tricks for BottleRocking like a local.\u003c/p>\n\u003ch2>Pack like a Pro\u003c/h2>\n\u003cfigure id=\"attachment_133744\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-133744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg\" alt=\"BottleRock attendee with JaM Cellars balloon and wine.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">BottleRock attendee with Jam Cellars balloon and wine. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to note that BottleRock has a \u003ca href=\"https://www.bottlerocknapavalley.com/info/\">new bag policy\u003c/a> this year, which bans backpacks. As for what you should put in your bag: \u003cb>a hat and sunscreen\u003c/b> (lotion, not spray; aerosol cans are banned) will keep you protected from the sun—there is very limited shade in General Admission—and \u003cb>a jacket\u003c/b> will keep you warm at night. I can’t stress this enough: the temperature will drop significantly when the sun goes down.\u003c/p>\n\u003cp>\u003cb>Toilet paper and hand sanitizer\u003c/b> always come in handy when the porta potties inevitably run out of TP and soap. I also like to bring a \u003cstrong>portable charger\u003c/strong> to power up my phone, which always ends up dying before the headlining act from all of the photos and videos I take.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>An \u003cstrong>empty stainless steel water bottle\u003c/strong> is an absolute must. It’s good for the environment and your wallet, for BottleRock has free refilling stations throughout the festival so you can keep hydrated. But \u003cstrong>the water bottle can have a dual purpose\u003c/strong>. My trick: I purchase two alcohol beverages at once, drink one, and pour the other in my water bottle to keep it cold. This saves you from having to weave through thick crowds and wait in line every time you’re ready for a drink. For this, I recommend a bottle that keeps beverages cold.\u003c/p>\n\u003ch2>Getting There\u003c/h2>\n\u003cfigure id=\"attachment_133745\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Uber.jpg\" alt=\"\" width=\"960\" height=\"636\" class=\"size-full wp-image-133745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-768x509.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many \u003ca href=\"https://www.bottlerocknapavalley.com/transportation/\">transportation options\u003c/a> available for getting to and from the festival. BottleRock is selling tickets to \u003ca href=\"https://www.eventbrite.com/e/bottlerock-bus-program-2019-tickets-52672298262\">chartered buses\u003c/a> going to and from San Francisco, Sacramento, Oakland, San Jose, Fairfield, Sonoma, Mill Valley, Palo Alto, and Santa Rosa. Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one.\u003c/p>\n\u003cp>If you’re staying in or near Napa and are close enough to bike, there is \u003cstrong>free bicycle parking\u003c/strong> (don’t forget a lock), but \u003cstrong>Napa Valley’s local \u003ca href=\"http://www.vinetransit.com/bottlerock2019\">Vine bus\u003c/a>\u003c/strong> is one of the most underrated ways to get to the festival. It’s extremely clean, efficient, and most importantly, free, plus they have extended the hours on their routes for concert goers.\u003c/p>\n\u003cp>\u003cstrong>Driving should be a last-resort option\u003c/strong>, but if you do take your own vehicle, don’t worry about shelling out the big bucks for a parking pass. \u003cstrong>It’s totally possible to find non-metered street parking on the outskirts of downtown Napa\u003c/strong>, especially earlier in the day. I like to search in the area around the St. John the Baptist Church on Caymus St. From there, it’s roughly a 15-minute walk to the gates.\u003c/p>\n\u003ch2>Getting In\u003c/h2>\n\u003cfigure id=\"attachment_133746\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg\" alt=\"\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The VIP lane at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At last year’s festival, it took me at least 30-45 minutes each day to get through the gates. The earlier you arrive, the shorter the lines will be, but unless you snagged a VIP or Platinum wristband,\u003cstrong> I suggest arriving an hour ahead of showtime\u003c/strong> for the first artist you want to see to ensure you don’t miss them.\u003c/p>\n\u003cp>There are \u003cstrong>two entrances\u003c/strong>. The main one is a bit of a free-for-all, but \u003cstrong>the side entrance on Brunel St. tends to be quicker, more civilized, and less claustrophobic\u003c/strong> (it’s a single file line, whereas everyone really just clumps together at the front entrance).\u003c/p>\n\u003cfigure id=\"attachment_133747\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/IdentoGO-TSA-Pre%E2%9C%93-Fast-Pass-Lane-1024x685-1024x685.png\" alt=\"There is a fast track option for anyone enrolled in TSA Pre.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-133747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-800x535.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-768x514.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-1020x682.png 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">There is a fast track option for anyone enrolled in TSA Pre. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m hopeful that the BottleRock team has found a way to speed up the entrance process this year, but at the very least, they are offering\u003cstrong> a fast track option for anyone enrolled in TSA Pre ✓®\u003c/strong> . Find the TSA Pre ✓® RV parked on the corner of Bailey and 3rd, show your known traveler number, and they’ll give you a Fast Pass wristband to use at the main gate. You can also sign up for TSA Pre ✓® there; just bring your passport or proof of U.S. Citizenship and $85.\u003c/p>\n\u003ch2>Keep Your Friends Close\u003c/h2>\n\u003cfigure id=\"attachment_133748\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg\" alt=\"Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo.\" width=\"1024\" height=\"639\" class=\"size-full wp-image-133748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-1020x637.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo. \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are tens of thousands of people at BottleRock, so it’s very easy to lose track of your friends as you separate to use the restroom, find food and drink, etc. When you return to the stage to find them, it can be nearly impossible as the crowds fill in. Moreover, \u003cstrong>cell phone service can be quite finicky\u003c/strong>.\u003c/p>\n\u003cp>Creating \u003cstrong>a totem\u003c/strong> is a great tool for keeping your group together. This consists simply of \u003cstrong>a stick and something your friends can identify tied to the top\u003c/strong>, perhaps a stuffed teddy bear or a cowboy boot. Bonus points if it lights up at night. Take turns holding the totem up throughout the festival and your friends will have a much easier time reuniting with you.\u003c/p>\n\u003ch2>Top Picks for Food & Drink\u003c/h2>\n\u003cfigure id=\"attachment_133749\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg\" alt=\"A glass of rosé in the air at BottleRock\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A glass of rosé in the air at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The number one thing that separates BottleRock from every other music festival is its world-class \u003ca href=\"https://www.bottlerocknapavalley.com/food-and-drink/\">wine and food offerings\u003c/a>. It’s a great opportunity to experience some of the top wineries and restaurants in Napa Valley—at a fraction of the price of a full meal or bottle—so \u003cstrong>I recommend keeping it hyper-local\u003c/strong>.\u003c/p>\n\u003cp>As someone who visits these wineries and restaurants regularly, I’m providing \u003cstrong>my top BottleRock food and drink picks\u003c/strong>: for wine, get your \u003cstrong>bubbly from Schramsberg, rosé from Blackbird Vineyards, and sauvignon blanc from St. Supery\u003c/strong>. Personally, I don’t think red wine pairs great with warm festival days.\u003c/p>\n\u003cp>\u003cstrong>The Citrus Mistress from Hop Valley\u003c/strong>, an Oregon brewery, is my favorite festival refresher (find it at the Beer Bend), but if you want to keep it local, \u003cstrong>try the Hatchet from Trade Brewing\u003c/strong>, which has a taproom just a few blocks from BottleRock. As for cocktails, \u003cstrong>the Sun God from Hendrick’s Gin\u003c/strong> (with Lillet Blanc, fresh cucumber, lemon, and soda) is the definition of a porch pounder.\u003c/p>\n\u003cfigure id=\"attachment_133750\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg\" alt=\"The fried chicken sliders from Brix are a longtime BottleRock staple.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-133750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sliders from Brix are a longtime BottleRock staple. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year I will be going straight for \u003cstrong>a bucket of fried chicken from Thomas Keller’s Ad Hoc\u003c/strong> (if you haven’t had his fried chicken before, you haven’t lived). As an alternative option, \u003cstrong>the fried chicken sliders from Brix\u003c/strong> are a longtime BottleRock favorite. \u003c/p>\n\u003cfigure id=\"attachment_133753\" class=\"wp-caption aligncenter\" style=\"max-width: 966px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png\" alt=\"The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it.\" width=\"966\" height=\"622\" class=\"size-full wp-image-133753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png 966w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-800x515.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-768x495.png 768w\" sizes=\"(max-width: 966px) 100vw, 966px\">\u003cfigcaption class=\"wp-caption-text\">The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Menchi Katsu Burger from Morimoto\u003c/strong> has become a BottleRock standby, but the wait in line is worth it. Like Ad Hoc, \u003cstrong>Boon Fly is also new to the roster this year and they’re bringing their famous donuts\u003c/strong>, a perfect treat if you want something sweet. For a snack that’s both light and refreshing, \u003cstrong>head to FARM for a cup of spicy watermelon\u003c/strong>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Jess Landers\u003c/i>\u003c/p>\n\u003cp>As a Napa local, I’ve been attending the BottleRock music festival since its inception in 2013, which featured The Black Keys, Kings of Leon, and the Zac Brown Band as headliners. I’ve only missed one year—in 2017, I was on my honeymoon—and have mastered how to make the most of the festival weekend even as BottleRock continues to grow in popularity and size.\u003c/p>\n\u003cp>From where you can find free nearby parking to why you should always pack extra toilet paper, here are some of my top tips and tricks for BottleRocking like a local.\u003c/p>\n\u003ch2>Pack like a Pro\u003c/h2>\n\u003cfigure id=\"attachment_133744\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-133744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg\" alt=\"BottleRock attendee with JaM Cellars balloon and wine.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bottlerock-backpack-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">BottleRock attendee with Jam Cellars balloon and wine. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to note that BottleRock has a \u003ca href=\"https://www.bottlerocknapavalley.com/info/\">new bag policy\u003c/a> this year, which bans backpacks. As for what you should put in your bag: \u003cb>a hat and sunscreen\u003c/b> (lotion, not spray; aerosol cans are banned) will keep you protected from the sun—there is very limited shade in General Admission—and \u003cb>a jacket\u003c/b> will keep you warm at night. I can’t stress this enough: the temperature will drop significantly when the sun goes down.\u003c/p>\n\u003cp>\u003cb>Toilet paper and hand sanitizer\u003c/b> always come in handy when the porta potties inevitably run out of TP and soap. I also like to bring a \u003cstrong>portable charger\u003c/strong> to power up my phone, which always ends up dying before the headlining act from all of the photos and videos I take.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>An \u003cstrong>empty stainless steel water bottle\u003c/strong> is an absolute must. It’s good for the environment and your wallet, for BottleRock has free refilling stations throughout the festival so you can keep hydrated. But \u003cstrong>the water bottle can have a dual purpose\u003c/strong>. My trick: I purchase two alcohol beverages at once, drink one, and pour the other in my water bottle to keep it cold. This saves you from having to weave through thick crowds and wait in line every time you’re ready for a drink. For this, I recommend a bottle that keeps beverages cold.\u003c/p>\n\u003ch2>Getting There\u003c/h2>\n\u003cfigure id=\"attachment_133745\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Uber.jpg\" alt=\"\" width=\"960\" height=\"636\" class=\"size-full wp-image-133745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Uber-768x509.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many \u003ca href=\"https://www.bottlerocknapavalley.com/transportation/\">transportation options\u003c/a> available for getting to and from the festival. BottleRock is selling tickets to \u003ca href=\"https://www.eventbrite.com/e/bottlerock-bus-program-2019-tickets-52672298262\">chartered buses\u003c/a> going to and from San Francisco, Sacramento, Oakland, San Jose, Fairfield, Sonoma, Mill Valley, Palo Alto, and Santa Rosa. Uber and Lyft are always great options, especially if you’ll be drinking, but expect them to have surging prices due to high volume, which also means you could end up waiting a while to get one.\u003c/p>\n\u003cp>If you’re staying in or near Napa and are close enough to bike, there is \u003cstrong>free bicycle parking\u003c/strong> (don’t forget a lock), but \u003cstrong>Napa Valley’s local \u003ca href=\"http://www.vinetransit.com/bottlerock2019\">Vine bus\u003c/a>\u003c/strong> is one of the most underrated ways to get to the festival. It’s extremely clean, efficient, and most importantly, free, plus they have extended the hours on their routes for concert goers.\u003c/p>\n\u003cp>\u003cstrong>Driving should be a last-resort option\u003c/strong>, but if you do take your own vehicle, don’t worry about shelling out the big bucks for a parking pass. \u003cstrong>It’s totally possible to find non-metered street parking on the outskirts of downtown Napa\u003c/strong>, especially earlier in the day. I like to search in the area around the St. John the Baptist Church on Caymus St. From there, it’s roughly a 15-minute walk to the gates.\u003c/p>\n\u003ch2>Getting In\u003c/h2>\n\u003cfigure id=\"attachment_133746\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg\" alt=\"\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-VIP-Lane-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The VIP lane at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At last year’s festival, it took me at least 30-45 minutes each day to get through the gates. The earlier you arrive, the shorter the lines will be, but unless you snagged a VIP or Platinum wristband,\u003cstrong> I suggest arriving an hour ahead of showtime\u003c/strong> for the first artist you want to see to ensure you don’t miss them.\u003c/p>\n\u003cp>There are \u003cstrong>two entrances\u003c/strong>. The main one is a bit of a free-for-all, but \u003cstrong>the side entrance on Brunel St. tends to be quicker, more civilized, and less claustrophobic\u003c/strong> (it’s a single file line, whereas everyone really just clumps together at the front entrance).\u003c/p>\n\u003cfigure id=\"attachment_133747\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/IdentoGO-TSA-Pre%E2%9C%93-Fast-Pass-Lane-1024x685-1024x685.png\" alt=\"There is a fast track option for anyone enrolled in TSA Pre.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-133747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685.png 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-800x535.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-768x514.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IdentoGO-TSA-Pre✓-Fast-Pass-Lane-1024x685-1024x685-1020x682.png 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">There is a fast track option for anyone enrolled in TSA Pre. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m hopeful that the BottleRock team has found a way to speed up the entrance process this year, but at the very least, they are offering\u003cstrong> a fast track option for anyone enrolled in TSA Pre ✓®\u003c/strong> . Find the TSA Pre ✓® RV parked on the corner of Bailey and 3rd, show your known traveler number, and they’ll give you a Fast Pass wristband to use at the main gate. You can also sign up for TSA Pre ✓® there; just bring your passport or proof of U.S. Citizenship and $85.\u003c/p>\n\u003ch2>Keep Your Friends Close\u003c/h2>\n\u003cfigure id=\"attachment_133748\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg\" alt=\"Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo.\" width=\"1024\" height=\"639\" class=\"size-full wp-image-133748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/jb0526_macklemore_002-1024x639-1020x637.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Macklemore & Ryan Lewis rock the BottleRock crowd on the Jam Cellars stage at the Napa Expo. \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are tens of thousands of people at BottleRock, so it’s very easy to lose track of your friends as you separate to use the restroom, find food and drink, etc. When you return to the stage to find them, it can be nearly impossible as the crowds fill in. Moreover, \u003cstrong>cell phone service can be quite finicky\u003c/strong>.\u003c/p>\n\u003cp>Creating \u003cstrong>a totem\u003c/strong> is a great tool for keeping your group together. This consists simply of \u003cstrong>a stick and something your friends can identify tied to the top\u003c/strong>, perhaps a stuffed teddy bear or a cowboy boot. Bonus points if it lights up at night. Take turns holding the totem up throughout the festival and your friends will have a much easier time reuniting with you.\u003c/p>\n\u003ch2>Top Picks for Food & Drink\u003c/h2>\n\u003cfigure id=\"attachment_133749\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg\" alt=\"A glass of rosé in the air at BottleRock\" width=\"1024\" height=\"696\" class=\"size-full wp-image-133749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Wine-1024x696-1020x693.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A glass of rosé in the air at BottleRock \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The number one thing that separates BottleRock from every other music festival is its world-class \u003ca href=\"https://www.bottlerocknapavalley.com/food-and-drink/\">wine and food offerings\u003c/a>. It’s a great opportunity to experience some of the top wineries and restaurants in Napa Valley—at a fraction of the price of a full meal or bottle—so \u003cstrong>I recommend keeping it hyper-local\u003c/strong>.\u003c/p>\n\u003cp>As someone who visits these wineries and restaurants regularly, I’m providing \u003cstrong>my top BottleRock food and drink picks\u003c/strong>: for wine, get your \u003cstrong>bubbly from Schramsberg, rosé from Blackbird Vineyards, and sauvignon blanc from St. Supery\u003c/strong>. Personally, I don’t think red wine pairs great with warm festival days.\u003c/p>\n\u003cp>\u003cstrong>The Citrus Mistress from Hop Valley\u003c/strong>, an Oregon brewery, is my favorite festival refresher (find it at the Beer Bend), but if you want to keep it local, \u003cstrong>try the Hatchet from Trade Brewing\u003c/strong>, which has a taproom just a few blocks from BottleRock. As for cocktails, \u003cstrong>the Sun God from Hendrick’s Gin\u003c/strong> (with Lillet Blanc, fresh cucumber, lemon, and soda) is the definition of a porch pounder.\u003c/p>\n\u003cfigure id=\"attachment_133750\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg\" alt=\"The fried chicken sliders from Brix are a longtime BottleRock staple.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-133750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock17_Brix-Sliders-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sliders from Brix are a longtime BottleRock staple. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year I will be going straight for \u003cstrong>a bucket of fried chicken from Thomas Keller’s Ad Hoc\u003c/strong> (if you haven’t had his fried chicken before, you haven’t lived). As an alternative option, \u003cstrong>the fried chicken sliders from Brix\u003c/strong> are a longtime BottleRock favorite. \u003c/p>\n\u003cfigure id=\"attachment_133753\" class=\"wp-caption aligncenter\" style=\"max-width: 966px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png\" alt=\"The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it.\" width=\"966\" height=\"622\" class=\"size-full wp-image-133753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM.png 966w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-800x515.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BottleRock-Morimto-Burger-PM-768x495.png 768w\" sizes=\"(max-width: 966px) 100vw, 966px\">\u003cfigcaption class=\"wp-caption-text\">The Menchi Katsu Burger from Morimoto has become a BottleRock standby, and the wait in line is totally worth it. \u003ccite>(Courtesy of BottleRock/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Menchi Katsu Burger from Morimoto\u003c/strong> has become a BottleRock standby, but the wait in line is worth it. Like Ad Hoc, \u003cstrong>Boon Fly is also new to the roster this year and they’re bringing their famous donuts\u003c/strong>, a perfect treat if you want something sweet. For a snack that’s both light and refreshing, \u003cstrong>head to FARM for a cup of spicy watermelon\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/how-to-bottlerock-like-a-pro-tips-and-tricks-from-a-napa-local\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands Food & Drink Lineup 2019: Kronnerburger, Noosh, Poke to the Max, More",
"title": "Outside Lands Food & Drink Lineup 2019: Kronnerburger, Noosh, Poke to the Max, More",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_130049,bayareabites_111259' label='Outside Lands Food & Drink']\u003c/p>\n\u003cp>Outside Lands returns this year on \u003cstrong>August 9-11\u003c/strong>, and with it, seven distinct \u003ca href=\"https://www.sfoutsidelands.com/taste/\">food and drink experiences\u003c/a> we all know (and love): A Taste of the Bay Area, Wine Lands, Beer Lands, Cheese Lands, Outside Clams, GastroMagic and Cocktail Magic.\u003c/p>\n\u003cp>At A Taste of the Bay Area, 80 Bay Area restaurants, trucks and pop-ups are coming to feed you. Familiar faces like \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>, \u003ca href=\"https://www.kojakitchen.com/\">Koja Kitchen\u003c/a>, \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a>, \u003ca href=\"https://www.sorrelrestaurant.com/\">Sorrel\u003c/a> and more are back for another year (\u003ca href=\"https://www.kqed.org/bayareabites/130049/outside-lands-a-taste-of-the-bay-in-2018\">watch what we found people liked and didn't like last year\u003c/a>), but some of the Bay Area’s most interesting pop-up restaurants are also joining in on the fun.\u003c/p>\n\u003cfigure id=\"attachment_130051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00014-e1533999135632.jpg\" alt=\"Sorrel's Fried Chicken Sandwich with Jalapeño Slaw\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Sorrel's Fried Chicken Sandwich with Jalapeño Slaw \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>, a Filipino venture by Francis Ang, will be serving Sisig Fried Rice, Pork Lumpia and Carioca Rice Donuts. Oakland’s \u003ca href=\"https://www.yelp.com/biz/smellys-creole-and-soul-food-catering-oakland-3\">Chef Smelly’s Creole and Soul Food\u003c/a> is bringing their Famous Surf and Turf Fries, Dungeness Crab and Lobster Fries and Impossible Burgers to the table. For fans of the \u003ca href=\"http://kronnerburger.com/\">KronnerBurger\u003c/a>, Oakland’s chef Chris Kronner is reviving his “burger to believe in” at Henry’s + KronnerBurger.\u003c/p>\n\u003cp>Hawaiian cuisine has been having a moment in the Bay Area, so Outside Lands is paying tribute to the craze. James Beard award-winning chef Sam Choy brings his \u003ca href=\"https://www.samchoyspoke.com/\">Poke to the Max\u003c/a> truck to the festival with a menu of Poke Rice Plates, Pork Belly Rice Plates, Korean Fried Chicken and Spam Musubi. On the other side, Michael Mina, Michelle Karr-Ueoka and Wade Ueoka are taking the \u003ca href=\"https://www.michaelmina.net/restaurants/san-francisco-bay-area/trailblazer_tavern/\">Trailblazer Tavern\u003c/a> to the VIP area. For those lucky ticket holders, the Trailblazer team is serving up Kalua Pig Steam Buns, Kimchee Fried Rice and Umami Kettle Chips.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also in VIP, \u003ca href=\"http://www.omakasesf.com/\">Omakase\u003c/a>, another Michelin-starred restaurant, will serve a Chef's Selection of Assorted Sushi while their VIP neighbor \u003ca href=\"https://www.a16pizza.com/\">A16\u003c/a> cooks up wood-fired bianca pizzas and wood-fired salsiccia pizzas.\u003c/p>\n\u003cfigure id=\"attachment_133730\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1.jpg\" alt=\"Festival-goers say cheers at Beer Lands.\" width=\"1920\" height=\"1371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Festival-goers say cheers at Beer Lands. \u003ccite>(Virginia Cortland/Outside Lands)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For thirsty attendees, Beer Lands features 31 Northern California breweries like \u003ca href=\"http://www.woodsbeer.com/\">Woods Beer Co.\u003c/a>, \u003ca href=\"https://altamontbeerworks.com/1/\">Altamont Beer Works\u003c/a>, \u003ca href=\"http://www.alvaradostreetbrewery.com/\">Alvarado Street\u003c/a> and \u003ca href=\"https://www.lostcoast.com/\">Lost Coast\u003c/a>. Dave McLean, Co-Founder of \u003ca href=\"http://admiralmaltings.com/\">Admiral Maltings\u003c/a> and Founder of \u003ca href=\"http://magnoliabrewing.com/\">Magnolia Brewing Company\u003c/a> and Alembic Bar, will team up with at least two breweries, \u003ca href=\"http://www.sonomaspringsbrewing.com/\">Sonoma Springs\u003c/a> and \u003ca href=\"https://localbrewingco.com/\">Local\u003c/a>, before the festival to make different special edition Outside Lands brews for the Beer Lands menu—each beer will use Admiral Malt.\u003c/p>\n\u003cp>In terms of vino, Outside Lands has 46 wineries between Wine Lands and the VIP area! More than half of the wines on the Wine Lands menu will be priced at $10-14 per glass. One of the more interesting offerings is \u003ca href=\"https://www.nofineprintwine.com/\">No Fine Print\u003c/a>, produced by Pat Corcoran (Chance the Rapper’s Manager) and Tim Smith (Skrillex and Zedd’s Manager).\u003c/p>\n\u003cp>No word on the GastroMagic lineup yet, but last year will be hard to top with celebrities and chefs like Vice’s Matty Matheson and Eddie Huang, Bill Nye, “RuPaul’s Drag Race” competitor Shangela and more.\u003c/p>\n\u003cp>See the full list of restaurants, wineries, breweries, trucks and more \u003ca href=\"https://www.sfoutsidelands.com/experience/\">here\u003c/a>.\u003c/p>\n\u003cp>Stay tuned as more updates come out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>3-Day and Single Day tickets are \u003ca href=\"https://www.sfoutsidelands.com/\">on sale now\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Outside Lands returns this year on \u003cstrong>August 9-11\u003c/strong>, and with it, seven distinct \u003ca href=\"https://www.sfoutsidelands.com/taste/\">food and drink experiences\u003c/a> we all know (and love): A Taste of the Bay Area, Wine Lands, Beer Lands, Cheese Lands, Outside Clams, GastroMagic and Cocktail Magic.\u003c/p>\n\u003cp>At A Taste of the Bay Area, 80 Bay Area restaurants, trucks and pop-ups are coming to feed you. Familiar faces like \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>, \u003ca href=\"https://www.kojakitchen.com/\">Koja Kitchen\u003c/a>, \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a>, \u003ca href=\"https://www.sorrelrestaurant.com/\">Sorrel\u003c/a> and more are back for another year (\u003ca href=\"https://www.kqed.org/bayareabites/130049/outside-lands-a-taste-of-the-bay-in-2018\">watch what we found people liked and didn't like last year\u003c/a>), but some of the Bay Area’s most interesting pop-up restaurants are also joining in on the fun.\u003c/p>\n\u003cfigure id=\"attachment_130051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00014-e1533999135632.jpg\" alt=\"Sorrel's Fried Chicken Sandwich with Jalapeño Slaw\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Sorrel's Fried Chicken Sandwich with Jalapeño Slaw \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>, a Filipino venture by Francis Ang, will be serving Sisig Fried Rice, Pork Lumpia and Carioca Rice Donuts. Oakland’s \u003ca href=\"https://www.yelp.com/biz/smellys-creole-and-soul-food-catering-oakland-3\">Chef Smelly’s Creole and Soul Food\u003c/a> is bringing their Famous Surf and Turf Fries, Dungeness Crab and Lobster Fries and Impossible Burgers to the table. For fans of the \u003ca href=\"http://kronnerburger.com/\">KronnerBurger\u003c/a>, Oakland’s chef Chris Kronner is reviving his “burger to believe in” at Henry’s + KronnerBurger.\u003c/p>\n\u003cp>Hawaiian cuisine has been having a moment in the Bay Area, so Outside Lands is paying tribute to the craze. James Beard award-winning chef Sam Choy brings his \u003ca href=\"https://www.samchoyspoke.com/\">Poke to the Max\u003c/a> truck to the festival with a menu of Poke Rice Plates, Pork Belly Rice Plates, Korean Fried Chicken and Spam Musubi. On the other side, Michael Mina, Michelle Karr-Ueoka and Wade Ueoka are taking the \u003ca href=\"https://www.michaelmina.net/restaurants/san-francisco-bay-area/trailblazer_tavern/\">Trailblazer Tavern\u003c/a> to the VIP area. For those lucky ticket holders, the Trailblazer team is serving up Kalua Pig Steam Buns, Kimchee Fried Rice and Umami Kettle Chips.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also in VIP, \u003ca href=\"http://www.omakasesf.com/\">Omakase\u003c/a>, another Michelin-starred restaurant, will serve a Chef's Selection of Assorted Sushi while their VIP neighbor \u003ca href=\"https://www.a16pizza.com/\">A16\u003c/a> cooks up wood-fired bianca pizzas and wood-fired salsiccia pizzas.\u003c/p>\n\u003cfigure id=\"attachment_133730\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1.jpg\" alt=\"Festival-goers say cheers at Beer Lands.\" width=\"1920\" height=\"1371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Festival-goers say cheers at Beer Lands. \u003ccite>(Virginia Cortland/Outside Lands)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For thirsty attendees, Beer Lands features 31 Northern California breweries like \u003ca href=\"http://www.woodsbeer.com/\">Woods Beer Co.\u003c/a>, \u003ca href=\"https://altamontbeerworks.com/1/\">Altamont Beer Works\u003c/a>, \u003ca href=\"http://www.alvaradostreetbrewery.com/\">Alvarado Street\u003c/a> and \u003ca href=\"https://www.lostcoast.com/\">Lost Coast\u003c/a>. Dave McLean, Co-Founder of \u003ca href=\"http://admiralmaltings.com/\">Admiral Maltings\u003c/a> and Founder of \u003ca href=\"http://magnoliabrewing.com/\">Magnolia Brewing Company\u003c/a> and Alembic Bar, will team up with at least two breweries, \u003ca href=\"http://www.sonomaspringsbrewing.com/\">Sonoma Springs\u003c/a> and \u003ca href=\"https://localbrewingco.com/\">Local\u003c/a>, before the festival to make different special edition Outside Lands brews for the Beer Lands menu—each beer will use Admiral Malt.\u003c/p>\n\u003cp>In terms of vino, Outside Lands has 46 wineries between Wine Lands and the VIP area! More than half of the wines on the Wine Lands menu will be priced at $10-14 per glass. One of the more interesting offerings is \u003ca href=\"https://www.nofineprintwine.com/\">No Fine Print\u003c/a>, produced by Pat Corcoran (Chance the Rapper’s Manager) and Tim Smith (Skrillex and Zedd’s Manager).\u003c/p>\n\u003cp>No word on the GastroMagic lineup yet, but last year will be hard to top with celebrities and chefs like Vice’s Matty Matheson and Eddie Huang, Bill Nye, “RuPaul’s Drag Race” competitor Shangela and more.\u003c/p>\n\u003cp>See the full list of restaurants, wineries, breweries, trucks and more \u003ca href=\"https://www.sfoutsidelands.com/experience/\">here\u003c/a>.\u003c/p>\n\u003cp>Stay tuned as more updates come out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>3-Day and Single Day tickets are \u003ca href=\"https://www.sfoutsidelands.com/\">on sale now\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Belgian Monastery Will Brew Beer Again, After A 220-Year Pause",
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"content": "\u003cp>[aside postID='bayareabites_118750,bayareabites_117246' label='More Beer to Sip On']\u003c/p>\n\u003cp>The last time Belgium's Grimbergen Abbey brewed beer, the United States was only about 20 years old. But the abbey now plans to make beer again, and for inspiration, it will turn to the original recipes and brewing instructions in its archive of medieval texts.\u003c/p>\n\u003cp>After it was founded in 1128, the Norbertine abbey's fathers spent centuries making beer. But they were forced to stop when the abbey was destroyed in 1798. Now they want to get back into brewing — and to do it, they're hoping to use secrets they've gleaned from ancient books the abbey managed to preserve.\u003c/p>\n\u003cp>The Grimbergen name already appears on Belgian beer, thanks to licensing deals with two commercial breweries: Carlsberg brews Grimbergen beers for the international market, while Heineken-owned Alken-Maes brews for the domestic market in Belgium. The abbey gets part of those profits; now it wants to get directly involved in making the beer.\u003c/p>\n\u003cp>Sketching out a new alignment of traditional monastic brewing and corporate support, Father Karel Stautemas, the abbey's subprior, says he will get formal training to help run the new microbrewery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Beer has always been part of life in the abbey and we are proud of the beers we have today,\" Father Karel said Tuesday as he announced plans for the new brewery.\u003c/p>\n\u003cp>Some of the books saved from the abbey's library date to the 12th century. Those that deal with brewing beer are in Latin and Old Dutch, making it hard to quickly identify which books should be brought to bear on the new project.\u003c/p>\n\u003cp>\"We've spent hours leafing through the books,\" Karel said, \"and have discovered ingredient lists for beers brewed in previous centuries, the hops used, the types of barrels and bottles, and even a list of the actual beers produced centuries ago.\"\u003c/p>\n\u003cp>The abbey is located in Grimbergen, a town about eight miles north of Brussels. The abbey has been destroyed several times since it was founded — most recently in 1798, when French soldiers destroyed the abbey and its brewery during a violent clampdown on the Catholic Church. (The area had recently been annexed by France.)\u003c/p>\n\u003cfigure id=\"attachment_133713\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85.jpeg\" alt=\"The Grimbergen Abbey near Brussels aims to combine brewing traditions found in its ancient books with modern techniques.\" width=\"1600\" height=\"899\" class=\"size-full wp-image-133713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85.jpeg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-1020x573.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-1200x674.jpeg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The Grimbergen Abbey near Brussels aims to combine brewing traditions found in its ancient books with modern techniques. \u003ccite>(Grimbergen Abbey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That 1798 attack was devastating — but before its library was destroyed, the abbey's quick-thinking fathers knocked a hole in a wall and ferried several hundred books to safety.\u003c/p>\n\u003cp>Despite the abbey's repeated destruction, it has always been rebuilt.\u003c/p>\n\u003cp>For centuries, Grimbergen Abbey has been associated with the symbol of a phoenix. Its fathers adopted the mythical animal as part of their coat of arms in 1629, after rebuilding the abbey following religious wars. The phoenix also reflects the abbey's Latin motto: \u003cem>ardet nec consumitur\u003c/em> — \"burned but not destroyed.\"\u003c/p>\n\u003cp>The new brewery will sit inside the abbey's walls, and it will include a bar and restaurant for visitors. It's slated to open in 2020, with Karel and five or six other workers producing relatively small batches of beer.\u003c/p>\n\u003cp>As for what the new beer will be like, it will use the same Belgian yeast Carlsberg currently uses to elicit rich, spicy notes in its Grimbergen brews. The abbey-produced beer will also undergo multiple fermentations and barrel aging to deepen its flavors. And the brewers will try to use local hops and some of the same approaches found in the abbey's library.\u003c/p>\n\u003cp>\"We're excited to use these books to bring back the medieval techniques and ingredients to create new beers,\" said Marc-Antoine Sochon of Carlsberg, who will be the new microbrewery's head brewer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/21/725439880/belgian-monastery-will-brew-beer-again-after-a-220-year-pause\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Beer has always been part of life in the abbey and we are proud of the beers we have today,\" Father Karel said Tuesday as he announced plans for the new brewery.\u003c/p>\n\u003cp>Some of the books saved from the abbey's library date to the 12th century. Those that deal with brewing beer are in Latin and Old Dutch, making it hard to quickly identify which books should be brought to bear on the new project.\u003c/p>\n\u003cp>\"We've spent hours leafing through the books,\" Karel said, \"and have discovered ingredient lists for beers brewed in previous centuries, the hops used, the types of barrels and bottles, and even a list of the actual beers produced centuries ago.\"\u003c/p>\n\u003cp>The abbey is located in Grimbergen, a town about eight miles north of Brussels. The abbey has been destroyed several times since it was founded — most recently in 1798, when French soldiers destroyed the abbey and its brewery during a violent clampdown on the Catholic Church. (The area had recently been annexed by France.)\u003c/p>\n\u003cfigure id=\"attachment_133713\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85.jpeg\" alt=\"The Grimbergen Abbey near Brussels aims to combine brewing traditions found in its ancient books with modern techniques.\" width=\"1600\" height=\"899\" class=\"size-full wp-image-133713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85.jpeg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-1020x573.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-1200x674.jpeg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The Grimbergen Abbey near Brussels aims to combine brewing traditions found in its ancient books with modern techniques. \u003ccite>(Grimbergen Abbey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That 1798 attack was devastating — but before its library was destroyed, the abbey's quick-thinking fathers knocked a hole in a wall and ferried several hundred books to safety.\u003c/p>\n\u003cp>Despite the abbey's repeated destruction, it has always been rebuilt.\u003c/p>\n\u003cp>For centuries, Grimbergen Abbey has been associated with the symbol of a phoenix. Its fathers adopted the mythical animal as part of their coat of arms in 1629, after rebuilding the abbey following religious wars. The phoenix also reflects the abbey's Latin motto: \u003cem>ardet nec consumitur\u003c/em> — \"burned but not destroyed.\"\u003c/p>\n\u003cp>The new brewery will sit inside the abbey's walls, and it will include a bar and restaurant for visitors. It's slated to open in 2020, with Karel and five or six other workers producing relatively small batches of beer.\u003c/p>\n\u003cp>As for what the new beer will be like, it will use the same Belgian yeast Carlsberg currently uses to elicit rich, spicy notes in its Grimbergen brews. The abbey-produced beer will also undergo multiple fermentations and barrel aging to deepen its flavors. And the brewers will try to use local hops and some of the same approaches found in the abbey's library.\u003c/p>\n\u003cp>\"We're excited to use these books to bring back the medieval techniques and ingredients to create new beers,\" said Marc-Antoine Sochon of Carlsberg, who will be the new microbrewery's head brewer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/21/725439880/belgian-monastery-will-brew-beer-again-after-a-220-year-pause\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Has the Bay's Filipino Food Scene Changed? Just Ask Daly City's Chel Gilla",
"title": "How Has the Bay's Filipino Food Scene Changed? Just Ask Daly City's Chel Gilla",
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"content": "\u003cp>[aside postID='bayareabites_133040,news_109044' label='More to Chew On']\u003cbr>\n\u003cspan style=\"font-weight: 400\">As Filipino food settles into its mainstream integration, it’s hard not to look back to the institutions that have existed, serving the Filipino communities long before Andrew Zimmern “discovered” sisig on his show and Vogue declared it \u003c/span>\u003ca href=\"https://www.vogue.com/article/filipino-food-philippines-cuisine-restaurants\">\u003cspan style=\"font-weight: 400\">“the next great American cuisine.” \u003c/span>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This, of course, could take ages, especially in the Bay Area, home to the Filipino Food Movement and where an estimated 3.4 million Filipinos live according to a 2012 census. In Daly City, host of the highest density of Filipinos and Pinoy businesses in the Bay Area, we can look at a portion of local food history through the lens of one chef. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chel Gilla, owner and chef of two \u003c/span>\u003ca href=\"http://www.tselogs.com/home.html\">\u003cspan style=\"font-weight: 400\">Tselogs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> locations with a third due open in July (this location is now open on 518 South Van Ness Avenue in San Francisco), immigrated from the Philippines when she was 16 years old. In 1996, she said accessibility to Filipino food and ingredients wasn’t a problem. With an established and growing Filipino population, it was easy to find ingredients at Pacific Super and other Asian markets. Silog breakfast plates were available at restaurants like Super Star and Gateway, but most of these businesses weren’t Filipino-owned.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133693\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133693\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/01-PacificSuper.jpg\" alt=\"Pacific Super on Alemany in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pacific Super on Alemany in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When I came to the States, I was surprised how the Filipino community was thriving. I was also pleased to see other Asian groups and large Latino population. It did not surprise me though that a non-Filipino owned restaurant, like Gateway & Super Star, would serve Filipino food.\"\u003c/p>\n\u003cfigure id=\"attachment_133694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/02-SuperStar.jpg\" alt=\"Super Star in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Super Star in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They saw an opportunity and high demand in Filipino food, given the fact that there weren’t a lot of Filipino restaurants in the mainstream,” Gilla said. Their Filipino offerings were limited to silogs, or a meat served with a fried egg and garlic fried rice.\u003c/p>\n\u003cfigure id=\"attachment_133695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133695\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/03-Gateway.jpg\" alt=\"Super Star and Gateway Kitchen (above) were the only restaurants Gilla recalls serving Filipino food when she first immigrated.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Super Star and Gateway Kitchen (above) were the only restaurants Gilla recalls serving Filipino food when she first immigrated. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.filamcuisine.com/\">Fil-Am Cuisine\u003c/a> was one of the first Filipino-owned staples Gilla recalls frequenting. With its proximity to Jefferson High School, where she was a student, she has memories of going after school to eat pancit and turon. Today, she is glad to see it still running, “conditioning the palette” of local youth to be familiar with Filipino flavors if they haven’t grown up with them.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/04-FilAm.jpg\" alt=\"Arnold Custodio and Vicky de Leon behind the counter preparing barbecue inasal at Fil-Am Cuisine on School Street in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arnold Custodio and Vicky de Leon behind the counter preparing barbecue inasal at Fil-Am Cuisine on School Street in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_133697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133697\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/05-Valerios.jpg\" alt=\"Valerio’s Tropical Bakeshop began in the Philippines in the 1950s, and opened their first Bay Area location in Vallejo in 1995, with the second location in Daly City opening in 1997. They currently have 15 locations in the United States. Along with their fresh pandesal, Chel recommends their pimiento spread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Valerio’s Tropical Bakeshop began in the Philippines in the 1950s, and opened their first Bay Area location in Vallejo in 1995, with the second location in Daly City opening in 1997. They currently have 15 locations in the United States. Along with their fresh pandesal, Chel recommends their pimiento spread. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gilla was part of the pioneering house crew to open the first Jollibee in the United States in 1998, where Daly City was chosen because it holds the highest density of Filipinos outside of Manila. She stayed with the company for two years, leaving as an Assistant Marketing Officer. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/06-Jollibee.png\" alt=\"Filipino spaghetti, often sweeter than American spaghetti, is made with slices of hot dogs and served with a side of Chickenjoy at Jollibee.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-1020x679.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-1200x799.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filipino spaghetti, often sweeter than American spaghetti, is made with slices of hot dogs and served with a side of Chickenjoy at Jollibee. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although Gilla began to see an increase in Filipino-owned businesses, she felt there wasn’t much variety as most establishments were part of a chain or mom-and-pop run, without options in between. In particular, she couldn’t find tapsilog — a cured beef silog. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/07-Tselogs.jpg\" alt=\"Chel Gilla stands in front of her restaurant, Tselogs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chel Gilla stands in front of her restaurant, Tselogs. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2008, Gilla opened the first Tselogs location at 6055 Mission in Daly City, citing the lack of tapa (and more specifically, regional food) as part of her reasons for opening. Although the original location is now closed, she has one location in Colma, another in San Francisco’s Tenderloin, and a third due to open in the Mission this year. “\u003c/span>\u003cspan style=\"font-weight: 400\">Aside from the love for food, I really planned to be a business owner. I figured that if I stayed as an employee my income would be limited. And my greatest dream is to open a school in the Philippines. Opening a restaurant came from the vision of having a school,” Gilla said.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Tselogs offers leadership training for all of its staff, equipping them with training and development for practical application. “If you don’t let go of the good, you won’t get the great,” she said.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gilla continues to be involved in her local Filipino community serving as Advisory Chair for Innovation & Entrepreneurship for City College of San Francisco and a youth leader at her church, hopeful for the future with new voices and perspectives. “The Bay Area has given me the opportunity and courage to start here. We have influential figures here in the Bay that became an example to me when I was a teenager — Filipino politicians, professors, business owners and a huge number of Filipinos that are just waiting to be served good old traditional silogs.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/07-Kuyas.png\" alt=\"At Kuya’s in San Bruno, Gilla recommends their fish dishes like bangus and sinigang.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-1020x679.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-1200x799.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Kuya’s in San Bruno, Gilla recommends their fish dishes like bangus and sinigang. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Outside of her own restaurant, she has favorite dishes at neighboring establishments. She recommends the escabeche and lumpa ng gulay at Via Mare, the kare kare at Lucky Chances, and any fish dish at \u003ca href=\"https://www.yelp.com/biz/kuyas-asian-cuisine-san-bruno\">Kuya’s\u003c/a>. “Even before Tselogs, I really take pride in living in Daly City. The fact that Filipinos made History here already says a lot.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/08-LuckyChances.jpg\" alt=\"Lucky Chances casino has an all-ages cafe that serves Filipino classics along with American diner staples. Server Melissa Deguzman carries goto (beef tripe and garlic rice porridge) to customers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucky Chances casino has an all-ages cafe that serves Filipino classics along with American diner staples. Server Melissa Deguzman carries goto (beef tripe and garlic rice porridge) to customers. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While many of Tselogs's recipes are adaptable at home (welcome to the silog beauty of cooking anything with a fried egg over garlic fried rice), Gilla considers pancit bihon their “initiation dish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On top of developing the “Filipino palette” to properly season to taste, the dish requires significant prep, from pre-soaking the rice noodles to preparing up to three or more types of protein. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“If you can finally cook pancit, you can be a cook at Tselogs,” says Gilla.\u003c/span>\u003c/p>\n\u003ch2>Pancit Bihon\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Recipe by Tselogs\u003c/strong>\u003cbr>\n\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">Serves 6-8\u003c/span>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133702\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/09-Pancit.jpg\" alt=\"Pancit Bihon by Tselogs\" width=\"1920\" height=\"2881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-1020x1531.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pancit Bihon by Tselogs \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound pork butt cut into small strips\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound chicken thigh cut into small pieces\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">10 fishballs, quartered\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound peeled small shrimp\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 small chopped Onion\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon minced Garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3½ cups of water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1½ tablespoon fish sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Black pepper to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1½ tablespoon soy sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon vegetable oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 16-ounce bag of bihon, or thin rice noodle\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 carrot, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 stalk of celery, sliced into small pieces\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cabbage, chopped thinly\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ lemon, sliced into wedges\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Soak the rice noodles in a large dish or casserole pan.\u003c/li>\n\u003cli>In a medium size wok, saute the garlic and onion in high heat. Add the pork and chicken then let cook for 2 minutes.\u003c/li>\n\u003cli>Add water then simmer for 10 minutes. Add in the carrots, cabbage, and celery and simmer for 3-4 minutes, stirring. During the last few minutes, add the shrimp.\u003c/li>\n\u003cli>Remove all the ingredients in the pot except for the liquid and set them aside. With the remaining liquid, add the soy sauce and mix well. Add the pancit bihon and mix well.\u003c/li>\n\u003cli>Add pepper & fish sauce. Cook until liquid evaporates completely.\u003c/li>\n\u003cli>Once the liquid is gone, re-add the vegetables and meat and simmer for a minute or two, stirring to fully incorporate.\u003c/li>\n\u003cli>Add additional soy sauce and fish sauce to taste. Serve with lemon wedges.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Filipino chef Chel Gilla shows us a slice of local food history in Daly City, host of the highest density of Filipinos and Pinoy businesses in the Bay Area.",
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"description": "Filipino chef Chel Gilla shows us a slice of local food history in Daly City, host of the highest density of Filipinos and Pinoy businesses in the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">As Filipino food settles into its mainstream integration, it’s hard not to look back to the institutions that have existed, serving the Filipino communities long before Andrew Zimmern “discovered” sisig on his show and Vogue declared it \u003c/span>\u003ca href=\"https://www.vogue.com/article/filipino-food-philippines-cuisine-restaurants\">\u003cspan style=\"font-weight: 400\">“the next great American cuisine.” \u003c/span>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This, of course, could take ages, especially in the Bay Area, home to the Filipino Food Movement and where an estimated 3.4 million Filipinos live according to a 2012 census. In Daly City, host of the highest density of Filipinos and Pinoy businesses in the Bay Area, we can look at a portion of local food history through the lens of one chef. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chel Gilla, owner and chef of two \u003c/span>\u003ca href=\"http://www.tselogs.com/home.html\">\u003cspan style=\"font-weight: 400\">Tselogs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> locations with a third due open in July (this location is now open on 518 South Van Ness Avenue in San Francisco), immigrated from the Philippines when she was 16 years old. In 1996, she said accessibility to Filipino food and ingredients wasn’t a problem. With an established and growing Filipino population, it was easy to find ingredients at Pacific Super and other Asian markets. Silog breakfast plates were available at restaurants like Super Star and Gateway, but most of these businesses weren’t Filipino-owned.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133693\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133693\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/01-PacificSuper.jpg\" alt=\"Pacific Super on Alemany in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/01-PacificSuper-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pacific Super on Alemany in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When I came to the States, I was surprised how the Filipino community was thriving. I was also pleased to see other Asian groups and large Latino population. It did not surprise me though that a non-Filipino owned restaurant, like Gateway & Super Star, would serve Filipino food.\"\u003c/p>\n\u003cfigure id=\"attachment_133694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/02-SuperStar.jpg\" alt=\"Super Star in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/02-SuperStar-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Super Star in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They saw an opportunity and high demand in Filipino food, given the fact that there weren’t a lot of Filipino restaurants in the mainstream,” Gilla said. Their Filipino offerings were limited to silogs, or a meat served with a fried egg and garlic fried rice.\u003c/p>\n\u003cfigure id=\"attachment_133695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133695\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/03-Gateway.jpg\" alt=\"Super Star and Gateway Kitchen (above) were the only restaurants Gilla recalls serving Filipino food when she first immigrated.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/03-Gateway-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Super Star and Gateway Kitchen (above) were the only restaurants Gilla recalls serving Filipino food when she first immigrated. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.filamcuisine.com/\">Fil-Am Cuisine\u003c/a> was one of the first Filipino-owned staples Gilla recalls frequenting. With its proximity to Jefferson High School, where she was a student, she has memories of going after school to eat pancit and turon. Today, she is glad to see it still running, “conditioning the palette” of local youth to be familiar with Filipino flavors if they haven’t grown up with them.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/04-FilAm.jpg\" alt=\"Arnold Custodio and Vicky de Leon behind the counter preparing barbecue inasal at Fil-Am Cuisine on School Street in Daly City.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/04-FilAm-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arnold Custodio and Vicky de Leon behind the counter preparing barbecue inasal at Fil-Am Cuisine on School Street in Daly City. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_133697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133697\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/05-Valerios.jpg\" alt=\"Valerio’s Tropical Bakeshop began in the Philippines in the 1950s, and opened their first Bay Area location in Vallejo in 1995, with the second location in Daly City opening in 1997. They currently have 15 locations in the United States. Along with their fresh pandesal, Chel recommends their pimiento spread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/05-Valerios-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Valerio’s Tropical Bakeshop began in the Philippines in the 1950s, and opened their first Bay Area location in Vallejo in 1995, with the second location in Daly City opening in 1997. They currently have 15 locations in the United States. Along with their fresh pandesal, Chel recommends their pimiento spread. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gilla was part of the pioneering house crew to open the first Jollibee in the United States in 1998, where Daly City was chosen because it holds the highest density of Filipinos outside of Manila. She stayed with the company for two years, leaving as an Assistant Marketing Officer. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/06-Jollibee.png\" alt=\"Filipino spaghetti, often sweeter than American spaghetti, is made with slices of hot dogs and served with a side of Chickenjoy at Jollibee.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-1020x679.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/06-Jollibee-1200x799.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filipino spaghetti, often sweeter than American spaghetti, is made with slices of hot dogs and served with a side of Chickenjoy at Jollibee. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although Gilla began to see an increase in Filipino-owned businesses, she felt there wasn’t much variety as most establishments were part of a chain or mom-and-pop run, without options in between. In particular, she couldn’t find tapsilog — a cured beef silog. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/07-Tselogs.jpg\" alt=\"Chel Gilla stands in front of her restaurant, Tselogs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Tselogs-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chel Gilla stands in front of her restaurant, Tselogs. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2008, Gilla opened the first Tselogs location at 6055 Mission in Daly City, citing the lack of tapa (and more specifically, regional food) as part of her reasons for opening. Although the original location is now closed, she has one location in Colma, another in San Francisco’s Tenderloin, and a third due to open in the Mission this year. “\u003c/span>\u003cspan style=\"font-weight: 400\">Aside from the love for food, I really planned to be a business owner. I figured that if I stayed as an employee my income would be limited. And my greatest dream is to open a school in the Philippines. Opening a restaurant came from the vision of having a school,” Gilla said.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Tselogs offers leadership training for all of its staff, equipping them with training and development for practical application. “If you don’t let go of the good, you won’t get the great,” she said.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Gilla continues to be involved in her local Filipino community serving as Advisory Chair for Innovation & Entrepreneurship for City College of San Francisco and a youth leader at her church, hopeful for the future with new voices and perspectives. “The Bay Area has given me the opportunity and courage to start here. We have influential figures here in the Bay that became an example to me when I was a teenager — Filipino politicians, professors, business owners and a huge number of Filipinos that are just waiting to be served good old traditional silogs.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/07-Kuyas.png\" alt=\"At Kuya’s in San Bruno, Gilla recommends their fish dishes like bangus and sinigang.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-1020x679.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/07-Kuyas-1200x799.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Kuya’s in San Bruno, Gilla recommends their fish dishes like bangus and sinigang. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Outside of her own restaurant, she has favorite dishes at neighboring establishments. She recommends the escabeche and lumpa ng gulay at Via Mare, the kare kare at Lucky Chances, and any fish dish at \u003ca href=\"https://www.yelp.com/biz/kuyas-asian-cuisine-san-bruno\">Kuya’s\u003c/a>. “Even before Tselogs, I really take pride in living in Daly City. The fact that Filipinos made History here already says a lot.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_133701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/08-LuckyChances.jpg\" alt=\"Lucky Chances casino has an all-ages cafe that serves Filipino classics along with American diner staples. Server Melissa Deguzman carries goto (beef tripe and garlic rice porridge) to customers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/08-LuckyChances-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucky Chances casino has an all-ages cafe that serves Filipino classics along with American diner staples. Server Melissa Deguzman carries goto (beef tripe and garlic rice porridge) to customers. \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While many of Tselogs's recipes are adaptable at home (welcome to the silog beauty of cooking anything with a fried egg over garlic fried rice), Gilla considers pancit bihon their “initiation dish.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On top of developing the “Filipino palette” to properly season to taste, the dish requires significant prep, from pre-soaking the rice noodles to preparing up to three or more types of protein. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“If you can finally cook pancit, you can be a cook at Tselogs,” says Gilla.\u003c/span>\u003c/p>\n\u003ch2>Pancit Bihon\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Recipe by Tselogs\u003c/strong>\u003cbr>\n\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">Serves 6-8\u003c/span>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133702\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/09-Pancit.jpg\" alt=\"Pancit Bihon by Tselogs\" width=\"1920\" height=\"2881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/09-Pancit-1020x1531.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pancit Bihon by Tselogs \u003ccite>(Celeste Noche)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound pork butt cut into small strips\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound chicken thigh cut into small pieces\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">10 fishballs, quartered\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">¼ pound peeled small shrimp\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 small chopped Onion\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon minced Garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3½ cups of water\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1½ tablespoon fish sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Black pepper to taste\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1½ tablespoon soy sauce\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon vegetable oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 16-ounce bag of bihon, or thin rice noodle\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 carrot, julienned\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 stalk of celery, sliced into small pieces\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cabbage, chopped thinly\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ lemon, sliced into wedges\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Soak the rice noodles in a large dish or casserole pan.\u003c/li>\n\u003cli>In a medium size wok, saute the garlic and onion in high heat. Add the pork and chicken then let cook for 2 minutes.\u003c/li>\n\u003cli>Add water then simmer for 10 minutes. Add in the carrots, cabbage, and celery and simmer for 3-4 minutes, stirring. During the last few minutes, add the shrimp.\u003c/li>\n\u003cli>Remove all the ingredients in the pot except for the liquid and set them aside. With the remaining liquid, add the soy sauce and mix well. Add the pancit bihon and mix well.\u003c/li>\n\u003cli>Add pepper & fish sauce. Cook until liquid evaporates completely.\u003c/li>\n\u003cli>Once the liquid is gone, re-add the vegetables and meat and simmer for a minute or two, stirring to fully incorporate.\u003c/li>\n\u003cli>Add additional soy sauce and fish sauce to taste. Serve with lemon wedges.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Colonial Roots Of Pimiento Cheese",
"title": "The Colonial Roots Of Pimiento Cheese",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"aligncenter size-full wp-image-133675\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85.jpg\" alt=\"A Filipina American discovers her favorite cheesy snack has a bloody origin story.\" width=\"1600\" height=\"2243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-160x224.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-800x1122.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-768x1077.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-1020x1430.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-856x1200.jpg 856w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133676\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85.jpg\" alt=\"When I was a kid, my Tito Maro would make us cheese pimiento, a popular sandwich in the Philippines.\" width=\"1600\" height=\"2205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-160x221.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-800x1103.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-768x1058.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-1020x1406.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-871x1200.jpg 871w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133677\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85.jpg\" alt=\"As I grew older, I made pimiento cheese for friends, roommates and boyfriends. It was a way for me to share my culture with them.\" width=\"1600\" height=\"2184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-160x218.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-800x1092.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-768x1048.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-1020x1392.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-879x1200.jpg 879w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85.jpg\" alt=\"The Philippines was a Spanish colony for 400 years. After the Spanish-American war of 1898, the USA took possession of the colony.\" width=\"1600\" height=\"2388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-160x239.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-800x1194.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-768x1146.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-1020x1522.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-804x1200.jpg 804w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133679\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85.jpg\" alt=\"The USA didn't grant the Philippines independence for 44 years.\" width=\"1600\" height=\"2409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-800x1205.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-768x1156.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-1020x1536.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-797x1200.jpg 797w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133680\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85.jpg\" alt=\"With the American occupation came American imports of canned foods.\" width=\"1600\" height=\"2275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-160x228.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-800x1138.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-768x1092.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-1020x1450.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-844x1200.jpg 844w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85.jpg\" alt=\"My mom says that my grandma would make it for special occasions in the '50s. She'd stuff it into pinwheel sandwiches for fancy cocktail parties.\" width=\"1600\" height=\"2317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-160x232.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-800x1159.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-768x1112.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-1020x1477.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-829x1200.jpg 829w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133682\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85.jpg\" alt=\"Over the generations, cheese pimiento became a regular part of the Filipino lunch tradition, enjoyed by the masses.\" width=\"1600\" height=\"2359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-160x236.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-800x1180.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-768x1132.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-1020x1504.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-814x1200.jpg 814w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85.jpg\" alt=\"But Gem Daus, a Filipino American professor of Asian American studies at the University of Maryland, reminds me that many long-standing Filipino foods aren't really Filipino.\" width=\"1600\" height=\"2261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-160x226.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-800x1131.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-768x1085.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-1020x1441.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-849x1200.jpg 849w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85.jpg\" alt=\"But when each dish arrived — whether by force or by trade — Filipinos added their own little spin. They cook it to their tastes, adapting and improvising until it's far from its foreign origins.\" width=\"1600\" height=\"2266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-160x227.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-800x1133.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-768x1088.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-1020x1445.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-847x1200.jpg 847w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85.jpg\" alt=\"And pimiento cheese became cheese pimiento. There's not really much difference in the recipe — it's still cheese and mayo on bread — but we did remix the name.\" width=\"1600\" height=\"2207\" class=\"aligncenter size-full wp-image-133685\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-160x221.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-800x1104.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-768x1059.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-1020x1407.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-870x1200.jpg 870w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85.jpg\" alt=\"Is my beloved pimiento cheese still good? I made a toasted sandwich recently — the same way Tito Maro made it.\" width=\"1600\" height=\"2353\" class=\"aligncenter size-full wp-image-133686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-160x235.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-800x1177.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-768x1129.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-1020x1500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-816x1200.jpg 816w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n[aside tag='cheese' label='More Cheesyness']\u003cbr>\n\u003cem>This illustrated story \u003c/em>\u003ca href=\"https://membership.thenib.com/empire\">\u003cem>originally appeared in The Nib\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/19/724322542/the-colonial-roots-of-pimiento-cheese\">NPR.org\u003c/a>\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>\u003cimg class=\"aligncenter size-full wp-image-133675\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85.jpg\" alt=\"A Filipina American discovers her favorite cheesy snack has a bloody origin story.\" width=\"1600\" height=\"2243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-160x224.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-800x1122.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-768x1077.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-1020x1430.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nibopener_custom-a058de0c4bcc607056ccd783f0836a84edf9fe97-s1600-c85-856x1200.jpg 856w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133676\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85.jpg\" alt=\"When I was a kid, my Tito Maro would make us cheese pimiento, a popular sandwich in the Philippines.\" width=\"1600\" height=\"2205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-160x221.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-800x1103.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-768x1058.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-1020x1406.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/escobar_feature_2fix_custom-c2ca7d8c4df4170035bc20fc5d572f3a59ab80d9-s1600-c85-871x1200.jpg 871w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133677\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85.jpg\" alt=\"As I grew older, I made pimiento cheese for friends, roommates and boyfriends. It was a way for me to share my culture with them.\" width=\"1600\" height=\"2184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-160x218.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-800x1092.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-768x1048.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-1020x1392.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3_custom-f9c717b14d9430913c82be1e6650f580555e6b70-s1600-c85-879x1200.jpg 879w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85.jpg\" alt=\"The Philippines was a Spanish colony for 400 years. After the Spanish-American war of 1898, the USA took possession of the colony.\" width=\"1600\" height=\"2388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-160x239.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-800x1194.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-768x1146.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-1020x1522.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib3a_custom-5d83c73ab88e525194fa977c986f652a24b2cbc5-s1600-c85-804x1200.jpg 804w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133679\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85.jpg\" alt=\"The USA didn't grant the Philippines independence for 44 years.\" width=\"1600\" height=\"2409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-160x241.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-800x1205.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-768x1156.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-1020x1536.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib4new_custom-8a65e111d2b8e472fc5bc578e7eb75999772b274-s1600-c85-797x1200.jpg 797w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133680\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85.jpg\" alt=\"With the American occupation came American imports of canned foods.\" width=\"1600\" height=\"2275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-160x228.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-800x1138.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-768x1092.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-1020x1450.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib5new_custom-807f6ab83059c78ec33923a182d084e23048975e-s1600-c85-844x1200.jpg 844w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85.jpg\" alt=\"My mom says that my grandma would make it for special occasions in the '50s. She'd stuff it into pinwheel sandwiches for fancy cocktail parties.\" width=\"1600\" height=\"2317\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-160x232.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-800x1159.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-768x1112.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-1020x1477.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib6new_custom-a56ca0fb3cf1e7c714065cf512a2e8bf3a4e2731-s1600-c85-829x1200.jpg 829w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133682\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85.jpg\" alt=\"Over the generations, cheese pimiento became a regular part of the Filipino lunch tradition, enjoyed by the masses.\" width=\"1600\" height=\"2359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-160x236.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-800x1180.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-768x1132.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-1020x1504.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib7new_custom-0a7e6c4fd10472880acd421d34548da61f67e255-s1600-c85-814x1200.jpg 814w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85.jpg\" alt=\"But Gem Daus, a Filipino American professor of Asian American studies at the University of Maryland, reminds me that many long-standing Filipino foods aren't really Filipino.\" width=\"1600\" height=\"2261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-160x226.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-800x1131.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-768x1085.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-1020x1441.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib8new_custom-cc1029a878204e61149d551eccc7a6b09e50e2f7-s1600-c85-849x1200.jpg 849w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-133684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85.jpg\" alt=\"But when each dish arrived — whether by force or by trade — Filipinos added their own little spin. They cook it to their tastes, adapting and improvising until it's far from its foreign origins.\" width=\"1600\" height=\"2266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-160x227.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-800x1133.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-768x1088.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-1020x1445.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib9new_custom-2910aef1d4e1a3bd4c9877f3b787a0e0ebb6d659-s1600-c85-847x1200.jpg 847w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85.jpg\" alt=\"And pimiento cheese became cheese pimiento. There's not really much difference in the recipe — it's still cheese and mayo on bread — but we did remix the name.\" width=\"1600\" height=\"2207\" class=\"aligncenter size-full wp-image-133685\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-160x221.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-800x1104.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-768x1059.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-1020x1407.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10new_custom-fe83677a07c59a695643e0aff0fb3c6f0e4e7c90-s1600-c85-870x1200.jpg 870w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85.jpg\" alt=\"Is my beloved pimiento cheese still good? I made a toasted sandwich recently — the same way Tito Maro made it.\" width=\"1600\" height=\"2353\" class=\"aligncenter size-full wp-image-133686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-160x235.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-800x1177.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-768x1129.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-1020x1500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/nib10_custom-a26493c34b64616aa3b1c0b1a6218d5487866c17-s1600-c85-816x1200.jpg 816w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>This illustrated story \u003c/em>\u003ca href=\"https://membership.thenib.com/empire\">\u003cem>originally appeared in The Nib\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/19/724322542/the-colonial-roots-of-pimiento-cheese\">NPR.org\u003c/a>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"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.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"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.",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"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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"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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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"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",
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"order": 9
},
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"meta": {
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"source": "WNYC"
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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": {
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"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",
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"source": "NPR"
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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.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
"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. ",
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"order": 18
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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/",
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},
"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",
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"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
},
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