window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_133641": {
"type": "attachments",
"id": "bayareabites_133641",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133641",
"found": true
},
"parent": 133638,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/2019-Local-Kitchen_002-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/2019-Local-Kitchen_002-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/2019-Local-Kitchen_002-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/2019-Local-Kitchen_002.jpg",
"width": 1600,
"height": 1068
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/2019-Local-Kitchen_002-1020x681.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 681
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/2019-Local-Kitchen_002-1200x801.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 801
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/2019-Local-Kitchen_002-800x534.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 534
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/2019-Local-Kitchen_002-768x513.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 513
}
},
"publishDate": 1558034189,
"modified": 1558034259,
"caption": "A glimpse at Chef Nora Haron's new menu offerings at Local Kitchen.",
"description": "A glimpse at Chef Nora Haron's new menu offerings at Local Kitchen.",
"title": "local-kitchen-nora-haron-menu",
"credit": "Albert Law",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133604": {
"type": "attachments",
"id": "bayareabites_133604",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133604",
"found": true
},
"parent": 133528,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/600x400-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/600x400-600x372.jpg",
"width": 600,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/600x400.jpg",
"width": 600,
"height": 400
}
},
"publishDate": 1557779021,
"modified": 1557779062,
"caption": "Bring the family and go whole hog at Palette Tea House, where you'll find all the dim sum usuals but with an artful twist.",
"description": "Bring the family and go whole hog at Palette Tea House, where you'll find all the dim sum usuals but with an artful twist.",
"title": "palette-dim-sum",
"credit": "Sarah Chorey",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133594": {
"type": "attachments",
"id": "bayareabites_133594",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133594",
"found": true
},
"parent": 133593,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp1_wide-ae3b2b4de4701d712226bfdc946167ed8fad868b-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp1_wide-ae3b2b4de4701d712226bfdc946167ed8fad868b-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp1_wide-ae3b2b4de4701d712226bfdc946167ed8fad868b-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp1_wide-ae3b2b4de4701d712226bfdc946167ed8fad868b.jpg",
"width": 1920,
"height": 1080
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp1_wide-ae3b2b4de4701d712226bfdc946167ed8fad868b-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp1_wide-ae3b2b4de4701d712226bfdc946167ed8fad868b-1200x675.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 675
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp1_wide-ae3b2b4de4701d712226bfdc946167ed8fad868b-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp1_wide-ae3b2b4de4701d712226bfdc946167ed8fad868b-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp1_wide-ae3b2b4de4701d712226bfdc946167ed8fad868b-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
}
},
"publishDate": 1557769223,
"modified": 1557769270,
"caption": "Charles Brain helps hand harvest grapes in a Shiraz vineyard in the Swartland wine region of South Africa. Lubanzi Wines, which was started by Brain and his partner, Walker Brown, earned its B Corp certification this year.",
"description": "Charles Brain helps hand harvest grapes in a Shiraz vineyard in the Swartland wine region of South Africa. Lubanzi Wines, which was started by Brain and his partner, Walker Brown, earned its B Corp certification this year.",
"title": "Charles Brain helps hand harvest grapes in a Shiraz vineyard in the Swartland wine region of South Africa. Lubanzi Wines, which was started by Brain and his partner, Walker Brown, earned its B Corp certification this year.",
"credit": "Christopher Grava/Courtesy of Lubanzi Wines",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133574": {
"type": "attachments",
"id": "bayareabites_133574",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133574",
"found": true
},
"parent": 133568,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_PlatedFood_CreditKassieBorreson-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_PlatedFood_CreditKassieBorreson-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_PlatedFood_CreditKassieBorreson-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_PlatedFood_CreditKassieBorreson.jpg",
"width": 1920,
"height": 1281
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_PlatedFood_CreditKassieBorreson-1020x681.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 681
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_PlatedFood_CreditKassieBorreson-1200x801.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 801
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_PlatedFood_CreditKassieBorreson-1920x1281.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1281
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_PlatedFood_CreditKassieBorreson-800x534.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 534
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_PlatedFood_CreditKassieBorreson-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
}
},
"publishDate": 1557344617,
"modified": 1557344683,
"caption": "Plated fish at The Commissary",
"description": "Plated fish at The Commissary",
"title": "TheCommissary_PlatedFood_KB",
"credit": "Kassie Borreson",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133548": {
"type": "attachments",
"id": "bayareabites_133548",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133548",
"found": true
},
"parent": 133544,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-160x106.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 106
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream.jpg",
"width": 1920,
"height": 1275
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-1020x677.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 677
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-1200x797.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 797
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-1920x1275.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1275
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-800x531.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 531
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-768x510.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 510
}
},
"publishDate": 1557335580,
"modified": 1557345776,
"caption": "Juanita MORE! samples her namesake ice cream.",
"description": "Juanita MORE! samples her namesake ice cream.",
"title": "juanita-more-ice-cream",
"credit": "Shot in the City Photography",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_91166": {
"type": "attachments",
"id": "bayareabites_91166",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "91166",
"found": true
},
"parent": 91098,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/12/jp-set.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1418874482,
"modified": 1418880677,
"caption": "Jacques Pépin smiling on the set of Heart & Soul",
"description": null,
"title": "jp-set",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133424": {
"type": "attachments",
"id": "bayareabites_133424",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133424",
"found": true
},
"parent": 133422,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/jardiniere-line-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/jardiniere-line-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/jardiniere-line-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/jardiniere-line.jpg",
"width": 1200,
"height": 800
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/jardiniere-line-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/jardiniere-line-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/jardiniere-line-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/jardiniere-line-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
}
},
"publishDate": 1556304724,
"modified": 1556304770,
"caption": "From left: Carlos Godinaz, line cook,; Christinne Marmolejo, sous chef; Alan Lucero, line cook; Traci Des Jardins; Audie Golder, executive chef since 2009; Addison Savage, line cook; Nicole Placido, line cook.",
"description": "From left: Carlos Godinaz, line cook,; Christinne Marmolejo, sous chef; Alan Lucero, line cook; Traci Des Jardins; Audie Golder, executive chef since 2009; Addison Savage, line cook; Nicole Placido, line cook.",
"title": "jardiniere-line",
"credit": "Aubrie Pick",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133415": {
"type": "attachments",
"id": "bayareabites_133415",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133415",
"found": true
},
"parent": 133413,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/190418-aliza-sokolow-top-2-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/190418-aliza-sokolow-top-2-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/190418-aliza-sokolow-top-2-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/190418-aliza-sokolow-top-2.jpg",
"width": 1200,
"height": 800
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/190418-aliza-sokolow-top-2-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/190418-aliza-sokolow-top-2-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/190418-aliza-sokolow-top-2-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/190418-aliza-sokolow-top-2-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
}
},
"publishDate": 1556228044,
"modified": 1556228087,
"caption": "Aliza Sokolow and a rainbow of fruits and vegetables.",
"description": "Aliza Sokolow and a rainbow of fruits and vegetables.",
"title": "190418-aliza-sokolow-top-2",
"credit": "Holly Liss",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133404": {
"type": "attachments",
"id": "bayareabites_133404",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133404",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/lindsey-wagyu-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/lindsey-wagyu-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/lindsey-wagyu-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/lindsey-wagyu.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/lindsey-wagyu-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/lindsey-wagyu-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/lindsey-wagyu-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/lindsey-wagyu-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/lindsey-wagyu-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
}
},
"publishDate": 1556147759,
"modified": 1556147779,
"caption": "50/50 crossbreed American Wagyu from Lindsey Ranch",
"description": "50/50 crossbreed American Wagyu from Lindsey Ranch",
"title": "lindsey-wagyu",
"credit": "Grace Cheung",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133374": {
"type": "attachments",
"id": "bayareabites_133374",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133374",
"found": true
},
"parent": 133371,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-861713806-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-861713806-160x106.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 106
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-861713806-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-861713806-e1556035668330.jpg",
"width": 1920,
"height": 1276
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-861713806-1020x678.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 678
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-861713806-1200x798.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 798
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-861713806-1920x1276.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1276
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-861713806-800x532.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 532
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-861713806-768x510.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 510
}
},
"publishDate": 1556035564,
"modified": 1556035662,
"caption": "Host Andrew Zimmern attends the Food Network & Cooking Channel New York City Wine & Food Festival Presented By Coca-Cola",
"description": "Host Andrew Zimmern attends the Food Network & Cooking Channel New York City Wine & Food Festival Presented By Coca-Cola",
"title": "food-network-andrew-zimmern-wine-food-festival",
"credit": "Theo Wargo",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_133295": {
"type": "attachments",
"id": "bayareabites_133295",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "133295",
"found": true
},
"parent": 133282,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/kqed-coverphoto-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/kqed-coverphoto-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/kqed-coverphoto-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/kqed-coverphoto-e1555522333305.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/kqed-coverphoto-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/kqed-coverphoto-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/kqed-coverphoto-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/kqed-coverphoto-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/kqed-coverphoto-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/kqed-coverphoto-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/kqed-coverphoto-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/kqed-coverphoto-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/kqed-coverphoto-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2019/04/kqed-coverphoto-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1554598795,
"modified": 1554598795,
"caption": null,
"description": null,
"title": "kqed-coverphoto",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_133593": {
"type": "authors",
"id": "byline_bayareabites_133593",
"meta": {
"override": true
},
"slug": "byline_bayareabites_133593",
"name": "Shana Clarke, NPR Food",
"isLoading": false
},
"civileat": {
"type": "authors",
"id": "5583",
"meta": {
"index": "authors_1716337520",
"id": "5583",
"found": true
},
"name": "Civil Eats",
"firstName": "Civil",
"lastName": "Eats",
"slug": "civileat",
"email": "twilight@civileats.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> is a daily news source for critical thought about the American food system. We publish stories that shift the conversation around sustainable agriculture in an effort to build economically and socially just communities. Follow Civil Eats on Twitter \u003ca href=\"https://twitter.com/CivilEats\">@civileats\u003c/a> and on \u003ca href=\"https://www.facebook.com/pages/Civil-Eats/56766540637\">Facebook\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g",
"twitter": "CivilEats",
"facebook": "/pages/Civil-Eats/56766540637?ref=hl",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Civil Eats | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/civileat"
},
"sonomamagazine": {
"type": "authors",
"id": "11349",
"meta": {
"index": "authors_1716337520",
"id": "11349",
"found": true
},
"name": "Sonoma Magazine",
"firstName": "Sonoma",
"lastName": "Magazine",
"slug": "sonomamagazine",
"email": "sonomamag@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Sonoma Magazine is an award-winning, bi-monthly publication that celebrates the Sonoma landscape and lifestyle. Through in-depth stories and vivid photography, Sonoma Magazine keeps readers on the pulse of the restaurants, wineries, arts, entertainment, culture and style that make Sonoma a destination, a haven, and a way of life. Visit \u003ca href=\"http://sonomamag.com\">sonomamag.com\u003c/a> to sign up for a subscription and find out what’s new in Wine Country.",
"avatar": "https://secure.gravatar.com/avatar/cf7a52e7dd450c55fe00f0ead7f850a39f794b4f32879c3172c001f7f866889f?s=600&d=mm&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Sonoma Magazine | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/cf7a52e7dd450c55fe00f0ead7f850a39f794b4f32879c3172c001f7f866889f?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/cf7a52e7dd450c55fe00f0ead7f850a39f794b4f32879c3172c001f7f866889f?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/sonomamagazine"
},
"gcheung": {
"type": "authors",
"id": "11404",
"meta": {
"index": "authors_1716337520",
"id": "11404",
"found": true
},
"name": "Grace Cheung",
"firstName": "Grace",
"lastName": "Cheung",
"slug": "gcheung",
"email": "gcheung@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Grace was a social media and digital producer at KQED, and her love of food keeps her busy! As an amateur photographer and chef, she documents her recipes, restaurant adventures, and more on her blog, \u003ca href=\"https://put-an-egg-on-it.com/\">Put An Egg On It\u003c/a>. You can mostly follow her eating adventures on Instagram at \u003ca href=\"https://www.instagram.com/gcheung28/\">@gcheung28\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "jpepinheart",
"roles": [
"editor"
]
},
{
"site": "about",
"roles": [
"author"
]
},
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": []
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Grace Cheung | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/gcheung"
},
"7x7bayarea": {
"type": "authors",
"id": "11590",
"meta": {
"index": "authors_1716337520",
"id": "11590",
"found": true
},
"name": "7x7 Bay Area",
"firstName": "7x7 Bay Area",
"lastName": null,
"slug": "7x7bayarea",
"email": "edit@7x7.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Founded in 2001, 7x7 is an independently owned and totally authentic guide to life in the San Francisco Bay Area. Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.",
"avatar": "https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": []
}
],
"headData": {
"title": "7x7 Bay Area | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/7x7bayarea"
},
"ashleyrodriguez": {
"type": "authors",
"id": "11604",
"meta": {
"index": "authors_1716337520",
"id": "11604",
"found": true
},
"name": "Ashley Rodriguez",
"firstName": "Ashley",
"lastName": "Rodriguez",
"slug": "ashleyrodriguez",
"email": "ashleyisacommonname@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Ashley Rodriguez is a freelance writer and editor for Barista Magazine. She also hosts a coffee podcast called Boss Barista, exploring issues of equity and inclusion within the coffee industry.",
"avatar": "https://secure.gravatar.com/avatar/b5e530458ae6781c587db0f6fefde450?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Ashley Rodriguez | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/b5e530458ae6781c587db0f6fefde450?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/b5e530458ae6781c587db0f6fefde450?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/ashleyrodriguez"
}
},
"pagesReducer": {
"bayareabites_category_food-art": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"score": 13.896352
},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"title": "food art",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 6
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-art",
"seeMore": false,
"paginated": true,
"page": 6
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_133638": {
"type": "posts",
"id": "bayareabites_133638",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133638",
"score": null,
"sort": [
1558119608000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1558119608,
"format": "standard",
"disqusTitle": "Get Ready, SF: Chef Behind Oakland's Drip Line Will Bring Unique Flavors Across the Bay",
"title": "Get Ready, SF: Chef Behind Oakland's Drip Line Will Bring Unique Flavors Across the Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"https://www.berkeleyside.com/2018/06/06/bites-super-duper-is-opening-in-berkeley-this-month-drip-line-is-closed\">In early June 2018\u003c/a>, Drip Line's Chef Nora Haron and the cafe's owners Josh Larson and Carrie Shores parted ways. When Haron struck out with her own cafe menu at Drip Line, she earned a loyal cult following in a very short time. The chef assured her fans that favorites like her Singapore Chicken Rice would be back, and she \u003ca href=\"https://www.eastbayexpress.com/WhatTheFork/archives/2018/06/06/west-oaklands-drip-line-closes-as-chef-departs\">even hinted that she would open her own restaurant\u003c/a> in East Bay.\u003c/p>\n\u003cfigure id=\"attachment_133642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133642\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns.jpg\" alt=\"Chef Nora Haron\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Haron \u003ccite>(Chris Burns)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not long after leaving Drip Line, Haron \u003ca href=\"https://www.berkeleyside.com/2018/06/12/bites-a-tribute-to-anthony-bourdain-soba-ichi-opening-soon-comal-drakes-beer-dinner\">held two pop-ups\u003c/a> in Old Oakland (one was a tribute to the recently departed Anthony Bourdain), but there were no signs of a restaurant opening. Fast forward to today and Haron is back in action at \u003ca href=\"http://sf-local.com/\">Local Kitchen\u003c/a>, bringing her delicious take on Singaporean-Indonesian dishes with Northern Californian influences and ingredients.\u003c/p>\n\u003cp>When asked about the unique flavors she brings to her menu, Haron is excited to spread the word about Singaporean & Indonesian cuisine: \"At Drip Line, some customers traveled quite far for the hard-to-find flavors we served that they missed from childhood. Others loved trying dishes they've never tasted before. Singaporean & Indonesian cuisines are still underrepresented in the States, not yet having as much mainstream exposure as Thai, Chinese, Indian dishes.\"\u003c/p>\n\u003cp>Since 2009, Local Kitchen has provided wood-fired pizza and a Mediterranean-inflected menu familiar to Californian diners, but times have changed and they want to cater to the younger and more diverse customers coming into the Bay from all over the world.\u003c/p>\n\u003cfigure id=\"attachment_133650\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133650\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal.jpg\" alt=\"Wood-Fire Roasted Whole Branzino with sambal marinade, turmeric cauliflower puree and pistachio sambal.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Wood-Fire Roasted Whole Branzino with sambal marinade, turmeric cauliflower puree and pistachio sambal. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To assist the restaurant in this next chapter of its life, Local Kitchen’s Jeff Handy was looking for a new chef and bringing Haron's Singaporean-Indonesian-Californian cooking to the kitchen will hopefully help them make that transition. The revamped menu boasts items like Laksa, Whole Roasted Branzino (with a sambal marinade, turmeric cauliflower puree and pistachio sambal), Chicken Satay and more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Good food, Singaporean and Indonesian food, takes time. I'm grateful to partner Local Kitchen's Jeff Handy for giving me time to develop the recipes and train the staff. These are complex dishes. I'm excited to share these flavors with more people,\" says Haron.\u003c/p>\n\u003cp>Don't be scared—the pizza is not leaving the menu! You can still get one at Local, but, instead of the average Margherita or Pepperoni, the new pizzas will have a Haron twist to it. One of the first changes she made in the kitchen was to make the pizza dough a sourdough. The new pizzas on the menu will be topped with local produce and seasonal vegetables like cauliflower puree, wild mushrooms, roasted tomatoes and pistachio sambal. Haron is also adding Indonesian touches like Beef Rendang braised brisket, mozzarella, roasted pineapple and micro basil.\u003c/p>\n\u003cp>Haron's menu compared to her time at Drip Line is a bit bigger, which she credits to the new space and tools: \"Local Kitchen gives me access to a bigger, open kitchen, a wood-fired oven - I'm so looking forward to serving a wider variety of savory dishes from the Singaporean-Indonesian repertoire.\"\u003c/p>\n\u003cfigure id=\"attachment_133643\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth.jpg\" alt=\"Her signature Singapore Chicken Rice comes with poached and flash fried chicken thighs.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Her signature Singapore Chicken Rice comes with poached and flash fried chicken thighs. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Haron's menu at Drip Line can rest easy knowing that some of their favorites from the cafe (like the Singapore Chicken Rice) will be making a comeback in her new kitchen. Her Blended Burger made from 60% grass-fed beef and 40% Shiitake (which we listed in our \u003ca href=\"https://www.kqed.org/bayareabites/119086/bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley\">Top 15 Burgers in Oakland\u003c/a>) is listed on the menu as well.\u003c/p>\n\u003cp>Starting today, the savory new menu is available to diners who go in for lunch and dinner. In the coming months, Haron is considering rolling out a brunch menu (fingers crossed that kaya toast, pandan cake and chicken and sourdough waffles turn up).\u003c/p>\n\u003cp>Keep scrolling for a peek at the new Local Kitchen menu!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Local Kitchen\u003c/b>\u003cbr>\n330 1st St #1 (at Folsom)\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nMonday - Friday 11:30am - 2pm, 5:30pm - 10pm\u003cbr>\nSaturday 5:30pm - 10pm\u003cbr>\nSunday 5:30pm - 9pm\u003c/p>\n\u003ch2>Small Plates\u003c/h2>\n\u003cul>\n\u003cli>Chef’s Soup of the Day // 8\u003c/li>\n\u003cli>Roasted Cauliflower | Brokoli Bunga Bakar - \u003cem>five spiced roasted cauliflower, pistachio sambal\u003c/em> // 12\u003c/li>\n\u003cli>Za’atar Flatbread | Roti Za’atar- \u003cem>thyme, oregano, sesame seeds, sumac, pistachio sambal\u003c/em>\u003c/li>\n\u003cli>Chicken Satay | Satay Ayam - \u003cem>coriander spiced skewers, cucumber, pickled red onion, peanut sauce\u003c/em> // 12\u003c/li>\n\u003cli>Lamb Meatballs | Bebola Daging Kambing - \u003cem>raita, sourdough flatbread\u003c/em> // 12\u003c/li>\n\u003c/ul>\n\u003ch2>Salads\u003c/h2>\n\u003cul>\n\u003cli>Green Mango - \u003cem>macadamia nuts, fried shallots, dried shrimp, thai chillies, asparagus, black garlic-sesame vinaigrette\u003c/em> // 18\u003c/li>\n\u003cli>Gado Gado - \u003cem>kale, fried tofu & tempeh, braised yellow beets, black rice, purple potato chips, peanut sambal\u003c/em> // 18\u003c/li>\n\u003c/ul>\n\u003ch2>Main Plates\u003c/h2>\n\u003cul>\n\u003cli>James Beard Blended Burger Project™ by Chef Nora - \u003cem>40% shiitake, 60% grass-fed beef, cheddar, arugula, sambal aioli, purple potato chip\u003c/em>s // 18\u003c/li>\n\u003cli>Kerala-Style Chicken Curry | Kari Ayam Kerala - \u003cem>coriander, cumin, turmeric & chilli marinade, coconut milk, curry leaves\u003c/em> // 18\u003c/li>\n\u003cli>Beef Brisket Rendang & Arancini | Pulut Dan Rendang -\u003cem> braised brisket, coconut-turmeric arancini, apricot-ginger chutney\u003c/em> // 34\u003c/li>\n\u003cli>Curried Rice Noodles | Laksa - \u003cem>Malaysian-style curried rice noodle soup, grilled shrimp, poached egg, sambal, \u003c/em>\u003cem>cucumber, rau ram\u003c/em> // 18\u003c/li>\n\u003cli>Salmon Assam | Assam Pedas Ikan - \u003cem>cauliflower puree, fried asparagus, sambal, tamarind broth\u003c/em> // 24\u003c/li>\n\u003cli>Singapore Chicken Rice | Nasi Ayam - \u003cem>poached & flash fried chicken thighs, ginger infused jasmine rice, cucumber, cilantro,\u003c/em>\u003cbr>\n\u003cem>sweet & spicy soy sauce, chicken broth //\u003c/em> 18\u003c/li>\n\u003cli>Wood-Fire Roasted Branzino | Ikan Bakar - \u003cem>sambal marinade, turmeric cauliflower puree, pistachio sambal\u003c/em> // 28\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "133638 https://ww2.kqed.org/bayareabites/?p=133638",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/05/17/chef-behind-oaklands-drip-line-now-bringing-new-flavors-and-old-favorites-to-sf/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 939,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1558457576,
"excerpt": "Drip Line's Chef Nora Haron brings her take on Singaporean-Indonesian dishes with Northern Californian influences and ingredients to Local Kitchen in San Francisco.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Drip Line's Chef Nora Haron brings her take on Singaporean-Indonesian dishes with Northern Californian influences and ingredients to Local Kitchen in San Francisco.",
"title": "Get Ready, SF: Chef Behind Oakland's Drip Line Will Bring Unique Flavors Across the Bay | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Get Ready, SF: Chef Behind Oakland's Drip Line Will Bring Unique Flavors Across the Bay",
"datePublished": "2019-05-17T12:00:08-07:00",
"dateModified": "2019-05-21T09:52:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chef-behind-oaklands-drip-line-now-bringing-new-flavors-and-old-favorites-to-sf",
"status": "publish",
"path": "/bayareabites/133638/chef-behind-oaklands-drip-line-now-bringing-new-flavors-and-old-favorites-to-sf",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.berkeleyside.com/2018/06/06/bites-super-duper-is-opening-in-berkeley-this-month-drip-line-is-closed\">In early June 2018\u003c/a>, Drip Line's Chef Nora Haron and the cafe's owners Josh Larson and Carrie Shores parted ways. When Haron struck out with her own cafe menu at Drip Line, she earned a loyal cult following in a very short time. The chef assured her fans that favorites like her Singapore Chicken Rice would be back, and she \u003ca href=\"https://www.eastbayexpress.com/WhatTheFork/archives/2018/06/06/west-oaklands-drip-line-closes-as-chef-departs\">even hinted that she would open her own restaurant\u003c/a> in East Bay.\u003c/p>\n\u003cfigure id=\"attachment_133642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133642\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns.jpg\" alt=\"Chef Nora Haron\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Chef-Nora-_-Local-Kitchen-_-Photo-Credit-Chris-Burns-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Haron \u003ccite>(Chris Burns)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not long after leaving Drip Line, Haron \u003ca href=\"https://www.berkeleyside.com/2018/06/12/bites-a-tribute-to-anthony-bourdain-soba-ichi-opening-soon-comal-drakes-beer-dinner\">held two pop-ups\u003c/a> in Old Oakland (one was a tribute to the recently departed Anthony Bourdain), but there were no signs of a restaurant opening. Fast forward to today and Haron is back in action at \u003ca href=\"http://sf-local.com/\">Local Kitchen\u003c/a>, bringing her delicious take on Singaporean-Indonesian dishes with Northern Californian influences and ingredients.\u003c/p>\n\u003cp>When asked about the unique flavors she brings to her menu, Haron is excited to spread the word about Singaporean & Indonesian cuisine: \"At Drip Line, some customers traveled quite far for the hard-to-find flavors we served that they missed from childhood. Others loved trying dishes they've never tasted before. Singaporean & Indonesian cuisines are still underrepresented in the States, not yet having as much mainstream exposure as Thai, Chinese, Indian dishes.\"\u003c/p>\n\u003cp>Since 2009, Local Kitchen has provided wood-fired pizza and a Mediterranean-inflected menu familiar to Californian diners, but times have changed and they want to cater to the younger and more diverse customers coming into the Bay from all over the world.\u003c/p>\n\u003cfigure id=\"attachment_133650\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133650\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal.jpg\" alt=\"Wood-Fire Roasted Whole Branzino with sambal marinade, turmeric cauliflower puree and pistachio sambal.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Wood-Fire-Roasted-Branzino-_-Ikan-Bakar-_-sambal-marinade-turmeric-cauliflower-puree-pistachio-sambal-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Wood-Fire Roasted Whole Branzino with sambal marinade, turmeric cauliflower puree and pistachio sambal. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To assist the restaurant in this next chapter of its life, Local Kitchen’s Jeff Handy was looking for a new chef and bringing Haron's Singaporean-Indonesian-Californian cooking to the kitchen will hopefully help them make that transition. The revamped menu boasts items like Laksa, Whole Roasted Branzino (with a sambal marinade, turmeric cauliflower puree and pistachio sambal), Chicken Satay and more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Good food, Singaporean and Indonesian food, takes time. I'm grateful to partner Local Kitchen's Jeff Handy for giving me time to develop the recipes and train the staff. These are complex dishes. I'm excited to share these flavors with more people,\" says Haron.\u003c/p>\n\u003cp>Don't be scared—the pizza is not leaving the menu! You can still get one at Local, but, instead of the average Margherita or Pepperoni, the new pizzas will have a Haron twist to it. One of the first changes she made in the kitchen was to make the pizza dough a sourdough. The new pizzas on the menu will be topped with local produce and seasonal vegetables like cauliflower puree, wild mushrooms, roasted tomatoes and pistachio sambal. Haron is also adding Indonesian touches like Beef Rendang braised brisket, mozzarella, roasted pineapple and micro basil.\u003c/p>\n\u003cp>Haron's menu compared to her time at Drip Line is a bit bigger, which she credits to the new space and tools: \"Local Kitchen gives me access to a bigger, open kitchen, a wood-fired oven - I'm so looking forward to serving a wider variety of savory dishes from the Singaporean-Indonesian repertoire.\"\u003c/p>\n\u003cfigure id=\"attachment_133643\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth.jpg\" alt=\"Her signature Singapore Chicken Rice comes with poached and flash fried chicken thighs.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/Singapore-Chicken-Rice-_-Nasi-Ayam-_-poached-flash-fried-chicken-thighs-ginger-infused-jasmine-rice-cucumber-cilantro-sweet-spicy-soy-sauce-chicken-broth-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Her signature Singapore Chicken Rice comes with poached and flash fried chicken thighs. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Haron's menu at Drip Line can rest easy knowing that some of their favorites from the cafe (like the Singapore Chicken Rice) will be making a comeback in her new kitchen. Her Blended Burger made from 60% grass-fed beef and 40% Shiitake (which we listed in our \u003ca href=\"https://www.kqed.org/bayareabites/119086/bay-area-bites-guide-the-15-best-burger-spots-in-oakland-and-berkeley\">Top 15 Burgers in Oakland\u003c/a>) is listed on the menu as well.\u003c/p>\n\u003cp>Starting today, the savory new menu is available to diners who go in for lunch and dinner. In the coming months, Haron is considering rolling out a brunch menu (fingers crossed that kaya toast, pandan cake and chicken and sourdough waffles turn up).\u003c/p>\n\u003cp>Keep scrolling for a peek at the new Local Kitchen menu!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Local Kitchen\u003c/b>\u003cbr>\n330 1st St #1 (at Folsom)\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nMonday - Friday 11:30am - 2pm, 5:30pm - 10pm\u003cbr>\nSaturday 5:30pm - 10pm\u003cbr>\nSunday 5:30pm - 9pm\u003c/p>\n\u003ch2>Small Plates\u003c/h2>\n\u003cul>\n\u003cli>Chef’s Soup of the Day // 8\u003c/li>\n\u003cli>Roasted Cauliflower | Brokoli Bunga Bakar - \u003cem>five spiced roasted cauliflower, pistachio sambal\u003c/em> // 12\u003c/li>\n\u003cli>Za’atar Flatbread | Roti Za’atar- \u003cem>thyme, oregano, sesame seeds, sumac, pistachio sambal\u003c/em>\u003c/li>\n\u003cli>Chicken Satay | Satay Ayam - \u003cem>coriander spiced skewers, cucumber, pickled red onion, peanut sauce\u003c/em> // 12\u003c/li>\n\u003cli>Lamb Meatballs | Bebola Daging Kambing - \u003cem>raita, sourdough flatbread\u003c/em> // 12\u003c/li>\n\u003c/ul>\n\u003ch2>Salads\u003c/h2>\n\u003cul>\n\u003cli>Green Mango - \u003cem>macadamia nuts, fried shallots, dried shrimp, thai chillies, asparagus, black garlic-sesame vinaigrette\u003c/em> // 18\u003c/li>\n\u003cli>Gado Gado - \u003cem>kale, fried tofu & tempeh, braised yellow beets, black rice, purple potato chips, peanut sambal\u003c/em> // 18\u003c/li>\n\u003c/ul>\n\u003ch2>Main Plates\u003c/h2>\n\u003cul>\n\u003cli>James Beard Blended Burger Project™ by Chef Nora - \u003cem>40% shiitake, 60% grass-fed beef, cheddar, arugula, sambal aioli, purple potato chip\u003c/em>s // 18\u003c/li>\n\u003cli>Kerala-Style Chicken Curry | Kari Ayam Kerala - \u003cem>coriander, cumin, turmeric & chilli marinade, coconut milk, curry leaves\u003c/em> // 18\u003c/li>\n\u003cli>Beef Brisket Rendang & Arancini | Pulut Dan Rendang -\u003cem> braised brisket, coconut-turmeric arancini, apricot-ginger chutney\u003c/em> // 34\u003c/li>\n\u003cli>Curried Rice Noodles | Laksa - \u003cem>Malaysian-style curried rice noodle soup, grilled shrimp, poached egg, sambal, \u003c/em>\u003cem>cucumber, rau ram\u003c/em> // 18\u003c/li>\n\u003cli>Salmon Assam | Assam Pedas Ikan - \u003cem>cauliflower puree, fried asparagus, sambal, tamarind broth\u003c/em> // 24\u003c/li>\n\u003cli>Singapore Chicken Rice | Nasi Ayam - \u003cem>poached & flash fried chicken thighs, ginger infused jasmine rice, cucumber, cilantro,\u003c/em>\u003cbr>\n\u003cem>sweet & spicy soy sauce, chicken broth //\u003c/em> 18\u003c/li>\n\u003cli>Wood-Fire Roasted Branzino | Ikan Bakar - \u003cem>sambal marinade, turmeric cauliflower puree, pistachio sambal\u003c/em> // 28\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133638/chef-behind-oaklands-drip-line-now-bringing-new-flavors-and-old-favorites-to-sf",
"authors": [
"11404"
],
"categories": [
"bayareabites_2998",
"bayareabites_63",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_15772",
"bayareabites_16414",
"bayareabites_16413",
"bayareabites_14745"
],
"featImg": "bayareabites_133641",
"label": "bayareabites"
},
"bayareabites_133528": {
"type": "posts",
"id": "bayareabites_133528",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133528",
"score": null,
"sort": [
1557779213000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1557779213,
"format": "standard",
"disqusTitle": "First Taste: Palette Tea House, a dim sum spot for the Instagram age",
"title": "First Taste: Palette Tea House, a dim sum spot for the Instagram age",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside tag='dim-sum' label='More Dim Sum Around the Bay']\u003c/p>\n\u003cp>\u003cem>By Sarah Chorey \u003c/em>\u003cbr>\nDim sum and Instagram share some things in common. The obvious, of course, is the photogenic nature of the bite-size Chinese morsels which were, like Instagram, invented for the purpose of sharing.\u003c/p>\n\u003cp>But each is also quite deceptive: seemingly simple things—they're just dumplings after all, and just small square pictures in the blogosphere—that are actually pretty complex. Both can quickly tip from fresh and delightful to sticky and overwrought; in other words, dim sum and Instagram are tricky things to master. The new Palette Tea House, opened in Ghirardelli Square this spring, gets props out the gate for rising to the challenge of offering modern, artful dim sum created for the Instagram age.\u003c/p>\n\u003cfigure id=\"attachment_133531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133531\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-800x533.jpg\" alt=\"Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House. \u003ccite>(Sarah Chorey )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From owner Willy Ng and general manager Dennis Leung, both of the OG dim sum spot \u003ca href=\"http://koipalace.com/\" target=\"_blank\" rel=\"noopener\">Koi Palace\u003c/a>, opened in 1996, and the newer \u003ca href=\"http://dragonbeaux.com/\" target=\"_blank\" rel=\"noopener\">Dragon Beaux\u003c/a>, \u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">Palette Tea House\u003c/a> takes over the ambitious space formerly home to the short-lived Waxman's, a 6,500-square-foot behemoth of a dining hall with high ceilings that all but ensures an energetic, noisy vibe—and that suits the family-style format of dining here just fine.\u003c/p>\n\u003cp>Designed by Sunny Tam of Campbell, CA–based \u003ca href=\"https://www.studio02.net/\" target=\"_blank\" rel=\"noopener\">Studio 02\u003c/a> and C&E Designs' Chris Ho, the whopping 450-seat restaurant has had the good fortune of a modern makeover that echoes Chinese themes—gently, not too heavy-handed—with red and yellow geometric lantern lighting; metal dividing walls laser cut in patterns evoking lotus flowers; and a wooden communal table with a watery zen garden contained as its centerpiece. In other words, the stage is set for big groups ready to dig into towers of bamboo baskets all overflowing with wontons and the like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chef Stephen Nguyen (Roy's, Bong Sy, Campton Place) has stepped up to the task of crafting classic dim sum dishes in thoroughly modern fashion, and he's turning out small plate after small plate of plump and pretty delicacies just begging for their photo op. Masterful cooking techniques and innovative and seasonal ingredients yield elevated bites including lobster and quail egg siu mai; prickly durian bao; black truffle wagyu rice crepes; and abalone sticky rice. If you're looking for Koi Palace's \u003ca href=\"https://www.instagram.com/p/BukmXXuH1rm/\" target=\"_blank\" rel=\"noopener\">oft-Instagrammed, multihued xiao long bao\u003c/a>, you will find those here, too, but when it comes to photographable fare, Palette has a supermodel all its own: the deep-fried charcoal taro puffs, molded into somewhat wicked little black swans, are \u003ca href=\"https://www.instagram.com/p/BtmdcYtHTR_/\" target=\"_blank\" rel=\"noopener\">ever-ready for their closeup\u003c/a>.\u003c/p>\n\u003cp>The final touch here is a nod to the restaurant's name: the custom, artist-inspired palette plates designed for holding the various colorful sauces. Dip in.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133532\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-1-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Dim sum should always start with dumplings. The lobster ha gow are busting at the wanton-wrapper seams with plump crustacean meat.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133533\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Really love your lobster? Add an order of the steamed silken egg topped with the stuff for a dish that's luxurious in flavor while light in texture.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133534\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-3-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The mighty, steamed Kurobuta truffle XLB is twice the size of any regular dumpling and made with premium pork with a hint of truffle.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133535\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-4-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>You have to order the black swan puffs just to get a snap for your feed, but this delightful take on the classic deep fried taro puff, updated with charcoal, is a flight of fancy for your tastebuds, too.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133536\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-5-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Palette has an entire section of its menu devoted to grilled and skewered items, like tiger prawns (pictured), smoked pork belly, and wagyu steak.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-6-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>When was the last time you saw Iberico pork at your local dim sum palace? This cha siu of tender pork chunks is glazed with a slightly sweet barbecue sauce for a beyond-rich flavor. Try and suss out the nutty flavors that come from from the acorn-based diet of these specific Spanish pigs.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133538\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-7-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Rice crepes are available with your choice of several fillings including prawns, soft shell crab, and raw wagyu with finely chopped black truffle mushrooms (pictured).\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-8-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>It's always a smart move to get a noodle dish. The dan dan noodles are coated in a creamy cashew sauce and topped with julienned peppers, carrots, and green onions. That bit of heat comes from chili oil and Sichuan pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133540\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-9-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The Chinese believe in yin and yang. Achieve balance with at least one order of vegetables, like Palette's Sichuan string beans with finely chopped mushrooms.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133541\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-10-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Reserve the restaurant's new private room, semi-enclosed by a floor-to-ceiling glass wall of wine, for more intimate family parties.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133542\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-11-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cdiv id=\"rebelltitem2\" class=\"rebellt-item col1\">\n\u003cp>Palette's cocktail program was designed by Carlos Yturria (The Treasury, Whitecap), and the outdoor bar is a great spot for an afternoon drink. Stop by for happy hour bites from 3pm to 5pm daily.\u003c/p>\n\u003c/div>\n\u003cp class=\"\">\u003cem>// Palette Tea House, 900 North Point St. suite B201 (Ghirardelli Square), \u003c/em>\u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>paletteteahouse.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "133528 https://ww2.kqed.org/bayareabites/?p=133528",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/05/13/first-taste-palette-tea-house-a-dim-sum-spot-for-the-instagram-age/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 866,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1557779213,
"excerpt": "Palette Tea House, which opened in Ghirardelli Square this spring, offers modern, artful dim sum created for the Instagram age.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Palette Tea House, which opened in Ghirardelli Square this spring, offers modern, artful dim sum created for the Instagram age.",
"title": "First Taste: Palette Tea House, a dim sum spot for the Instagram age | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "First Taste: Palette Tea House, a dim sum spot for the Instagram age",
"datePublished": "2019-05-13T13:26:53-07:00",
"dateModified": "2019-05-13T13:26:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "first-taste-palette-tea-house-a-dim-sum-spot-for-the-instagram-age",
"status": "publish",
"path": "/bayareabites/133528/first-taste-palette-tea-house-a-dim-sum-spot-for-the-instagram-age",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"tag": "dim-sum",
"label": "More Dim Sum Around the Bay "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>By Sarah Chorey \u003c/em>\u003cbr>\nDim sum and Instagram share some things in common. The obvious, of course, is the photogenic nature of the bite-size Chinese morsels which were, like Instagram, invented for the purpose of sharing.\u003c/p>\n\u003cp>But each is also quite deceptive: seemingly simple things—they're just dumplings after all, and just small square pictures in the blogosphere—that are actually pretty complex. Both can quickly tip from fresh and delightful to sticky and overwrought; in other words, dim sum and Instagram are tricky things to master. The new Palette Tea House, opened in Ghirardelli Square this spring, gets props out the gate for rising to the challenge of offering modern, artful dim sum created for the Instagram age.\u003c/p>\n\u003cfigure id=\"attachment_133531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133531\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-800x533.jpg\" alt=\"Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House. \u003ccite>(Sarah Chorey )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From owner Willy Ng and general manager Dennis Leung, both of the OG dim sum spot \u003ca href=\"http://koipalace.com/\" target=\"_blank\" rel=\"noopener\">Koi Palace\u003c/a>, opened in 1996, and the newer \u003ca href=\"http://dragonbeaux.com/\" target=\"_blank\" rel=\"noopener\">Dragon Beaux\u003c/a>, \u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">Palette Tea House\u003c/a> takes over the ambitious space formerly home to the short-lived Waxman's, a 6,500-square-foot behemoth of a dining hall with high ceilings that all but ensures an energetic, noisy vibe—and that suits the family-style format of dining here just fine.\u003c/p>\n\u003cp>Designed by Sunny Tam of Campbell, CA–based \u003ca href=\"https://www.studio02.net/\" target=\"_blank\" rel=\"noopener\">Studio 02\u003c/a> and C&E Designs' Chris Ho, the whopping 450-seat restaurant has had the good fortune of a modern makeover that echoes Chinese themes—gently, not too heavy-handed—with red and yellow geometric lantern lighting; metal dividing walls laser cut in patterns evoking lotus flowers; and a wooden communal table with a watery zen garden contained as its centerpiece. In other words, the stage is set for big groups ready to dig into towers of bamboo baskets all overflowing with wontons and the like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Stephen Nguyen (Roy's, Bong Sy, Campton Place) has stepped up to the task of crafting classic dim sum dishes in thoroughly modern fashion, and he's turning out small plate after small plate of plump and pretty delicacies just begging for their photo op. Masterful cooking techniques and innovative and seasonal ingredients yield elevated bites including lobster and quail egg siu mai; prickly durian bao; black truffle wagyu rice crepes; and abalone sticky rice. If you're looking for Koi Palace's \u003ca href=\"https://www.instagram.com/p/BukmXXuH1rm/\" target=\"_blank\" rel=\"noopener\">oft-Instagrammed, multihued xiao long bao\u003c/a>, you will find those here, too, but when it comes to photographable fare, Palette has a supermodel all its own: the deep-fried charcoal taro puffs, molded into somewhat wicked little black swans, are \u003ca href=\"https://www.instagram.com/p/BtmdcYtHTR_/\" target=\"_blank\" rel=\"noopener\">ever-ready for their closeup\u003c/a>.\u003c/p>\n\u003cp>The final touch here is a nod to the restaurant's name: the custom, artist-inspired palette plates designed for holding the various colorful sauces. Dip in.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133532\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-1-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Dim sum should always start with dumplings. The lobster ha gow are busting at the wanton-wrapper seams with plump crustacean meat.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133533\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Really love your lobster? Add an order of the steamed silken egg topped with the stuff for a dish that's luxurious in flavor while light in texture.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133534\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-3-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The mighty, steamed Kurobuta truffle XLB is twice the size of any regular dumpling and made with premium pork with a hint of truffle.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133535\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-4-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>You have to order the black swan puffs just to get a snap for your feed, but this delightful take on the classic deep fried taro puff, updated with charcoal, is a flight of fancy for your tastebuds, too.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133536\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-5-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Palette has an entire section of its menu devoted to grilled and skewered items, like tiger prawns (pictured), smoked pork belly, and wagyu steak.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-6-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>When was the last time you saw Iberico pork at your local dim sum palace? This cha siu of tender pork chunks is glazed with a slightly sweet barbecue sauce for a beyond-rich flavor. Try and suss out the nutty flavors that come from from the acorn-based diet of these specific Spanish pigs.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133538\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-7-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Rice crepes are available with your choice of several fillings including prawns, soft shell crab, and raw wagyu with finely chopped black truffle mushrooms (pictured).\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-8-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>It's always a smart move to get a noodle dish. The dan dan noodles are coated in a creamy cashew sauce and topped with julienned peppers, carrots, and green onions. That bit of heat comes from chili oil and Sichuan pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133540\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-9-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The Chinese believe in yin and yang. Achieve balance with at least one order of vegetables, like Palette's Sichuan string beans with finely chopped mushrooms.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133541\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-10-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Reserve the restaurant's new private room, semi-enclosed by a floor-to-ceiling glass wall of wine, for more intimate family parties.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133542\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-11-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cdiv id=\"rebelltitem2\" class=\"rebellt-item col1\">\n\u003cp>Palette's cocktail program was designed by Carlos Yturria (The Treasury, Whitecap), and the outdoor bar is a great spot for an afternoon drink. Stop by for happy hour bites from 3pm to 5pm daily.\u003c/p>\n\u003c/div>\n\u003cp class=\"\">\u003cem>// Palette Tea House, 900 North Point St. suite B201 (Ghirardelli Square), \u003c/em>\u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>paletteteahouse.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133528/first-taste-palette-tea-house-a-dim-sum-spot-for-the-instagram-age",
"authors": [
"11590"
],
"categories": [
"bayareabites_2998",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_2386",
"bayareabites_2232",
"bayareabites_1544",
"bayareabites_16408",
"bayareabites_14745"
],
"featImg": "bayareabites_133604",
"label": "bayareabites"
},
"bayareabites_133593": {
"type": "posts",
"id": "bayareabites_133593",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133593",
"score": null,
"sort": [
1557769631000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1557769631,
"format": "standard",
"disqusTitle": "Why Some Wineries Are Becoming 'Certified B Corp' — And What That Means",
"title": "Why Some Wineries Are Becoming 'Certified B Corp' — And What That Means",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_116520' label='The Science of Wine Tasting']\u003cbr>\nMany college students studying abroad focus more on soaking in the culture — and the local drinking scene — than on their future careers. But for Charles Brain and Walker Brown, their time as exchange students in South Africa in 2014 sparked something more.\u003c/p>\n\u003cp>They returned to the Western Cape two years later with the goal of developing a wine brand and bringing the cuvées they loved back to the U.S. However, they didn't want to simply start a winery in South Africa; they aimed to empower growers and laborers and, ultimately, create a unique platform that would benefit their partners in a socially responsible manner.\u003c/p>\n\u003cp>Under their label, Lubanzi Wines — which launched a mere three years ago — they set up protocols to ensure the well-being of their workers. As a testament to their commitment, in January, Lubanzi became one of just 25 wineries worldwide — and one of only 2,788 businesses — to become a \u003ca href=\"https://bcorporation.net/\">Certified B Corporation\u003c/a>.\u003c/p>\n\u003cp>While organic or biodynamic certifications are big buzzwords in winemaking today, B Corp calls for full transparency in the way a company conducts business — and not just in the vineyard. B Corp companies strive to be stewards of social change. As conversations around mindful winemaking continue to evolve, more wineries are aspiring to receive this certification.\u003c/p>\n\u003cp>B Corp was launched in 2006 by three friends who left their careers in private equity and business to help mission-driven businesses thrive. Within its first year, 19 businesses opted to get certified. Today, companies such as Toms shoes, Eileen Fisher, and Stumptown Coffee Roasters carry the seal. Its principles are built on what's often referred to as the three P's of sustainability: people, planet and profit. Certified B Corp companies are reevaluated every three years to ensure they maintain the standards of the program, which look at impact on communities, workers, customers and the environment. Every aspect of a business is analyzed, from supply chain to facilities to ingredients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's obviously a certain level of inequality that's pervasive throughout [South Africa], and I think everyone's got a responsibility to some degree to do whatever they can to improve the situation,\" explains Brain. One of Lubanzi's first initiatives was to set up a partnership with the nonprofit organization \u003ca href=\"http://www.pebblesproject.co.za/\">The Pebbles Project\u003c/a>, which focuses on the well-being of farmworkers in South Africa's wine industry. Fifty percent of Lubanzi's net profits help fund medical and dental care, after-school programs and infant development programs through The Pebbles Project. Soon after, the winery also became \u003ca href=\"http://www.fairforlife.org/pmws/indexDOM.php?client_id=fairforlife&page_id=home\">Fair for Life\u003c/a> fair trade certified.\u003c/p>\n\u003cp>\"After several years of making these wines and trying to build a following, we were [looking] for ways to communicate who we are and find our audience,\" says Brain. \"That's what led us to B Corp; it's a collection of companies that really share a set of values.\"\u003c/p>\n\u003cp>While many localized — and wine-specific certifications — with similar missions have formed over the years, such as \u003ca href=\"http://www.sipcertified.org/\">Sustainability in Practice\u003c/a> (SIP) in California's Central Coast and \u003ca href=\"https://napagreen.org/\">Napa Green\u003c/a> in Napa Valley, B Corp is unique in that it works across a global range of industries. Brain considers B Corp to be somewhat of a think tank and says he drew inspiration for Lubanzi's practices from companies such as New Belgium Brewing and Patagonia.\u003c/p>\n\u003cp>Like South Africa, the U.S. has its own history of farmworker inequality. In the 1960s and '70s, Cesar Chavez and \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/17/551490281/dolores-huerta-the-civil-rights-icon-who-showed-farmworkers-si-se-puede\">Dolores Huerta\u003c/a> fought for workers' rights and galvanized laborers into action through a series of boycotts and strikes, especially in California's grape-growing industry. Today, workers still struggle against wage and hour violations, as well as quality of life issues like affordable housing shortages. Wineries of all sizes and business models are finding ways to support what they call the \"backbone\" of the wine industry.\u003c/p>\n\u003cfigure id=\"attachment_133595\" class=\"wp-caption aligncenter\" style=\"max-width: 1696px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg\" alt=\"The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar.\" width=\"1696\" height=\"1272\" class=\"size-full wp-image-133595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg 1696w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1200x900.jpg 1200w\" sizes=\"(max-width: 1696px) 100vw, 1696px\">\u003cfigcaption class=\"wp-caption-text\">The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A to Z Wineworks in Oregon became the first Certified B Corp winery in the world in 2014. When the winery first learned about certification, \"it just really felt natural to us,\" says Amy Prosenjak, president and CEO of A to Z Wineworks/Rex Hill. \"We were already thinking about the triple-bottom line [people, planet and profit]. We weren't just in it to make money; we wanted to do good things with that money.\"\u003c/p>\n\u003cp>The winery doesn't own vineyards, so it contracts with about 50 growers in the state, \"who then employ hundreds of [farmworkers] throughout the year,\" she explains. \"So we have a real stake in how ... workers are treated and viewed within the industry. [They are] a huge contributor to our success.\"\u003c/p>\n\u003cp>The winery provides financial support to the \u003ca href=\"https://virginiagarcia.org/who-we-are/virginia-garcia-memorial-foundation/the-foundation-board-of-directors/\">Virginia Garcia Memorial Foundation\u003c/a>, which offers health care to farmworkers and their families, as well as to \u003ca href=\"https://causaoregon.org/\">Causa Oregon\u003c/a>, a nonprofit advocacy group for immigrants' rights.\u003c/p>\n\u003cp>Second-generation run, Certified B Corp Sokol Blosser Vineyards in Oregon does own estate vineyards, but most of its labor is contracted out; like A to Z Wineworks, the vineyard supports farmworkers via nonprofit organizations. Sokol Blosser fundraises for ¡Salud!, a project through \u003ca href=\"http://tualityfoundation.org/\">Tuality Healthcare Foundation\u003c/a>, which gives medical and dental services to workers at both brick-and-mortar health centers and mobile health units. Sokol Blosser also hosts a mobile clinic on its property during harvest season.\u003c/p>\n\u003cp>Fetzer Vineyards in California, which received its B Corp certification in 2015, found that \"one of the benefits of the B Corp certification is that going through that assessment process gave us a really great tool to assess how we're doing in different areas of sustainability,\" says Elizabeth Drake, regenerative development manager for the company.\u003c/p>\n\u003cp>The winery, which counts about 35 people in its vineyard department — and about 350 total employees — implemented a number of programs to support workers' quality of life. One of its newest initiatives, the HEAL (Helping Employees Access Loans) Program, created in partnership with the Saving Bank of Mendocino County, provides funds for emergencies such as an unexpected medical surgery. Because the loan is paid back through automatic paycheck deductions, payments are made on time, \"[which] helps build credit, a huge benefit for an employee that might not have a good credit score or creditor experience,\" Drake says.\u003c/p>\n\u003cp>Since the 1990s, Fetzer has offered English as a second language (ESL) classes on its campus. \"[Workers'] schedules are built so they can attend classes during the workday,\" Drake says. An employee-run organic garden distributes fresh produce to all workers, ensuring access to healthy groceries.\u003c/p>\n\u003cp>However, while wineries continue to look into becoming Certified B Corp, Armando Elenes, secretary-treasurer for \u003ca href=\"https://ufw.org/\">United Farm Workers\u003c/a>, is dubious about B Corp's ability to \"move the needle\" in terms of legal and policy changes in regard to farmworkers' rights. \"At this point, it appears to us to be more window dressing,\" he says. \"It goes well with their branding and marketing, but when it comes to real-world workers and what changes they're making, it's not going there.\" He cites organizations such as the \u003ca href=\"https://equitablefood.org/\">Equitable Food Initiative\u003c/a> as a group that's making strides because of its high worker engagement. \"There's a worker leadership team that, along with management, [creates a set of benchmarks] and ensures that those components are being followed and enforced.\"\u003c/p>\n\u003cfigure id=\"attachment_133596\" class=\"wp-caption aligncenter\" style=\"max-width: 1647px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg\" alt=\"Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe.\" width=\"1647\" height=\"1235\" class=\"size-full wp-image-133596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg 1647w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1200x900.jpg 1200w\" sizes=\"(max-width: 1647px) 100vw, 1647px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Fyfe, senior manager for business development for B Lab, the organization that certifies and supports B Corporations, responded in an email: \"I would actually agree with his opinion that B Lab is not intended to be, nor should be the expert or the ultimate 'needle mover' for farm workers rights. [However], every Certified B Corporation must meet a legal requirement. They are required to change their legal charter to hold them accountable and consider the impact of their business decisions on \u003cem>all\u003c/em> stakeholders (including farm workers) and not just solely consider the interests of their shareholders (investors).\"\u003c/p>\n\u003cp>Brain, the Lubanzi Wines co-founder, sees B Corp as being a voice for the wine industry. \"There are a lot of wineries out there that are doing great things in terms of how they operate and how their wines are made but are getting lost when they're trying to talk to everyday people,\" he says. \"I think B Corp really offers a way for people like us — and people like A to Z Wineworks and like Sokol Blosser — to actually get through and connect with customers in a way that they understand.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Shana Clarke is a freelance wine, sake and cocktail journalist who regularly contributes to \u003c/em>Wine Enthusiast\u003cem>, \u003c/em>HuffPost\u003cem> and \u003c/em>Hemisphere\u003cem>, and is the wine editor for \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__inside.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=wtGQUcXKHIZ1hGoOl2HQyfhtplZb4iDVHS_yAr6hi7M&e=\">\u003cem>inside.com\u003c/em>\u003c/a>\u003cem>. Follow her on Twitter and Instagram at \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__twitter.com_shanaspeakswine-3Flang-3Den&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=bRrni4v1_fONI2h4gmRLZ6HxPQO3v-XWeoTbCOyZBI8&e=\">\u003cem>@ShanaSpeaksWine\u003c/em>\u003c/a>\u003cem> and see more of her work on \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__www.shanaspeakswine.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=DOIRI_qnmfBwbxaBDLIzr20mFgFaC_AgnfsuFEyI7OM&e=\">\u003cem>www.shanaspeakswine.com\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/13/720665348/why-some-wineries-are-becoming-certified-b-corp-and-what-that-means\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
"disqusIdentifier": "133593 https://ww2.kqed.org/bayareabites/?p=133593",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/05/13/why-some-wineries-are-becoming-certified-b-corp-and-what-that-means/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1546,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1557769631,
"excerpt": "To be certified, a business must operate according to three principles of sustainability: people, planet and profit. B Corp wineries are investing in farmworkers, but some say it's still not enough.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "To be certified, a business must operate according to three principles of sustainability: people, planet and profit. B Corp wineries are investing in farmworkers, but some say it's still not enough.",
"title": "Why Some Wineries Are Becoming 'Certified B Corp' — And What That Means | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Why Some Wineries Are Becoming 'Certified B Corp' — And What That Means",
"datePublished": "2019-05-13T10:47:11-07:00",
"dateModified": "2019-05-13T10:47:11-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "why-some-wineries-are-becoming-certified-b-corp-and-what-that-means",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=720665348&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Shana Clarke, NPR Food",
"nprStoryDate": "Mon, 13 May 2019 07:00:00 -0400",
"nprLastModifiedDate": "Mon, 13 May 2019 13:17:34 -0400",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2019/05/13/720665348/why-some-wineries-are-becoming-certified-b-corp-and-what-that-means?ft=nprml&f=720665348",
"nprImageAgency": "Courtesy of Lubanzi Wines",
"nprImageCredit": "Christopher Grava",
"nprStoryId": "720665348",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 13 May 2019 13:17:00 -0400",
"path": "/bayareabites/133593/why-some-wineries-are-becoming-certified-b-corp-and-what-that-means",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_116520",
"label": "The Science of Wine Tasting "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMany college students studying abroad focus more on soaking in the culture — and the local drinking scene — than on their future careers. But for Charles Brain and Walker Brown, their time as exchange students in South Africa in 2014 sparked something more.\u003c/p>\n\u003cp>They returned to the Western Cape two years later with the goal of developing a wine brand and bringing the cuvées they loved back to the U.S. However, they didn't want to simply start a winery in South Africa; they aimed to empower growers and laborers and, ultimately, create a unique platform that would benefit their partners in a socially responsible manner.\u003c/p>\n\u003cp>Under their label, Lubanzi Wines — which launched a mere three years ago — they set up protocols to ensure the well-being of their workers. As a testament to their commitment, in January, Lubanzi became one of just 25 wineries worldwide — and one of only 2,788 businesses — to become a \u003ca href=\"https://bcorporation.net/\">Certified B Corporation\u003c/a>.\u003c/p>\n\u003cp>While organic or biodynamic certifications are big buzzwords in winemaking today, B Corp calls for full transparency in the way a company conducts business — and not just in the vineyard. B Corp companies strive to be stewards of social change. As conversations around mindful winemaking continue to evolve, more wineries are aspiring to receive this certification.\u003c/p>\n\u003cp>B Corp was launched in 2006 by three friends who left their careers in private equity and business to help mission-driven businesses thrive. Within its first year, 19 businesses opted to get certified. Today, companies such as Toms shoes, Eileen Fisher, and Stumptown Coffee Roasters carry the seal. Its principles are built on what's often referred to as the three P's of sustainability: people, planet and profit. Certified B Corp companies are reevaluated every three years to ensure they maintain the standards of the program, which look at impact on communities, workers, customers and the environment. Every aspect of a business is analyzed, from supply chain to facilities to ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's obviously a certain level of inequality that's pervasive throughout [South Africa], and I think everyone's got a responsibility to some degree to do whatever they can to improve the situation,\" explains Brain. One of Lubanzi's first initiatives was to set up a partnership with the nonprofit organization \u003ca href=\"http://www.pebblesproject.co.za/\">The Pebbles Project\u003c/a>, which focuses on the well-being of farmworkers in South Africa's wine industry. Fifty percent of Lubanzi's net profits help fund medical and dental care, after-school programs and infant development programs through The Pebbles Project. Soon after, the winery also became \u003ca href=\"http://www.fairforlife.org/pmws/indexDOM.php?client_id=fairforlife&page_id=home\">Fair for Life\u003c/a> fair trade certified.\u003c/p>\n\u003cp>\"After several years of making these wines and trying to build a following, we were [looking] for ways to communicate who we are and find our audience,\" says Brain. \"That's what led us to B Corp; it's a collection of companies that really share a set of values.\"\u003c/p>\n\u003cp>While many localized — and wine-specific certifications — with similar missions have formed over the years, such as \u003ca href=\"http://www.sipcertified.org/\">Sustainability in Practice\u003c/a> (SIP) in California's Central Coast and \u003ca href=\"https://napagreen.org/\">Napa Green\u003c/a> in Napa Valley, B Corp is unique in that it works across a global range of industries. Brain considers B Corp to be somewhat of a think tank and says he drew inspiration for Lubanzi's practices from companies such as New Belgium Brewing and Patagonia.\u003c/p>\n\u003cp>Like South Africa, the U.S. has its own history of farmworker inequality. In the 1960s and '70s, Cesar Chavez and \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/17/551490281/dolores-huerta-the-civil-rights-icon-who-showed-farmworkers-si-se-puede\">Dolores Huerta\u003c/a> fought for workers' rights and galvanized laborers into action through a series of boycotts and strikes, especially in California's grape-growing industry. Today, workers still struggle against wage and hour violations, as well as quality of life issues like affordable housing shortages. Wineries of all sizes and business models are finding ways to support what they call the \"backbone\" of the wine industry.\u003c/p>\n\u003cfigure id=\"attachment_133595\" class=\"wp-caption aligncenter\" style=\"max-width: 1696px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg\" alt=\"The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar.\" width=\"1696\" height=\"1272\" class=\"size-full wp-image-133595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg 1696w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1200x900.jpg 1200w\" sizes=\"(max-width: 1696px) 100vw, 1696px\">\u003cfigcaption class=\"wp-caption-text\">The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A to Z Wineworks in Oregon became the first Certified B Corp winery in the world in 2014. When the winery first learned about certification, \"it just really felt natural to us,\" says Amy Prosenjak, president and CEO of A to Z Wineworks/Rex Hill. \"We were already thinking about the triple-bottom line [people, planet and profit]. We weren't just in it to make money; we wanted to do good things with that money.\"\u003c/p>\n\u003cp>The winery doesn't own vineyards, so it contracts with about 50 growers in the state, \"who then employ hundreds of [farmworkers] throughout the year,\" she explains. \"So we have a real stake in how ... workers are treated and viewed within the industry. [They are] a huge contributor to our success.\"\u003c/p>\n\u003cp>The winery provides financial support to the \u003ca href=\"https://virginiagarcia.org/who-we-are/virginia-garcia-memorial-foundation/the-foundation-board-of-directors/\">Virginia Garcia Memorial Foundation\u003c/a>, which offers health care to farmworkers and their families, as well as to \u003ca href=\"https://causaoregon.org/\">Causa Oregon\u003c/a>, a nonprofit advocacy group for immigrants' rights.\u003c/p>\n\u003cp>Second-generation run, Certified B Corp Sokol Blosser Vineyards in Oregon does own estate vineyards, but most of its labor is contracted out; like A to Z Wineworks, the vineyard supports farmworkers via nonprofit organizations. Sokol Blosser fundraises for ¡Salud!, a project through \u003ca href=\"http://tualityfoundation.org/\">Tuality Healthcare Foundation\u003c/a>, which gives medical and dental services to workers at both brick-and-mortar health centers and mobile health units. Sokol Blosser also hosts a mobile clinic on its property during harvest season.\u003c/p>\n\u003cp>Fetzer Vineyards in California, which received its B Corp certification in 2015, found that \"one of the benefits of the B Corp certification is that going through that assessment process gave us a really great tool to assess how we're doing in different areas of sustainability,\" says Elizabeth Drake, regenerative development manager for the company.\u003c/p>\n\u003cp>The winery, which counts about 35 people in its vineyard department — and about 350 total employees — implemented a number of programs to support workers' quality of life. One of its newest initiatives, the HEAL (Helping Employees Access Loans) Program, created in partnership with the Saving Bank of Mendocino County, provides funds for emergencies such as an unexpected medical surgery. Because the loan is paid back through automatic paycheck deductions, payments are made on time, \"[which] helps build credit, a huge benefit for an employee that might not have a good credit score or creditor experience,\" Drake says.\u003c/p>\n\u003cp>Since the 1990s, Fetzer has offered English as a second language (ESL) classes on its campus. \"[Workers'] schedules are built so they can attend classes during the workday,\" Drake says. An employee-run organic garden distributes fresh produce to all workers, ensuring access to healthy groceries.\u003c/p>\n\u003cp>However, while wineries continue to look into becoming Certified B Corp, Armando Elenes, secretary-treasurer for \u003ca href=\"https://ufw.org/\">United Farm Workers\u003c/a>, is dubious about B Corp's ability to \"move the needle\" in terms of legal and policy changes in regard to farmworkers' rights. \"At this point, it appears to us to be more window dressing,\" he says. \"It goes well with their branding and marketing, but when it comes to real-world workers and what changes they're making, it's not going there.\" He cites organizations such as the \u003ca href=\"https://equitablefood.org/\">Equitable Food Initiative\u003c/a> as a group that's making strides because of its high worker engagement. \"There's a worker leadership team that, along with management, [creates a set of benchmarks] and ensures that those components are being followed and enforced.\"\u003c/p>\n\u003cfigure id=\"attachment_133596\" class=\"wp-caption aligncenter\" style=\"max-width: 1647px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg\" alt=\"Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe.\" width=\"1647\" height=\"1235\" class=\"size-full wp-image-133596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg 1647w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1200x900.jpg 1200w\" sizes=\"(max-width: 1647px) 100vw, 1647px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Fyfe, senior manager for business development for B Lab, the organization that certifies and supports B Corporations, responded in an email: \"I would actually agree with his opinion that B Lab is not intended to be, nor should be the expert or the ultimate 'needle mover' for farm workers rights. [However], every Certified B Corporation must meet a legal requirement. They are required to change their legal charter to hold them accountable and consider the impact of their business decisions on \u003cem>all\u003c/em> stakeholders (including farm workers) and not just solely consider the interests of their shareholders (investors).\"\u003c/p>\n\u003cp>Brain, the Lubanzi Wines co-founder, sees B Corp as being a voice for the wine industry. \"There are a lot of wineries out there that are doing great things in terms of how they operate and how their wines are made but are getting lost when they're trying to talk to everyday people,\" he says. \"I think B Corp really offers a way for people like us — and people like A to Z Wineworks and like Sokol Blosser — to actually get through and connect with customers in a way that they understand.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Shana Clarke is a freelance wine, sake and cocktail journalist who regularly contributes to \u003c/em>Wine Enthusiast\u003cem>, \u003c/em>HuffPost\u003cem> and \u003c/em>Hemisphere\u003cem>, and is the wine editor for \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__inside.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=wtGQUcXKHIZ1hGoOl2HQyfhtplZb4iDVHS_yAr6hi7M&e=\">\u003cem>inside.com\u003c/em>\u003c/a>\u003cem>. Follow her on Twitter and Instagram at \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__twitter.com_shanaspeakswine-3Flang-3Den&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=bRrni4v1_fONI2h4gmRLZ6HxPQO3v-XWeoTbCOyZBI8&e=\">\u003cem>@ShanaSpeaksWine\u003c/em>\u003c/a>\u003cem> and see more of her work on \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__www.shanaspeakswine.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=DOIRI_qnmfBwbxaBDLIzr20mFgFaC_AgnfsuFEyI7OM&e=\">\u003cem>www.shanaspeakswine.com\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/13/720665348/why-some-wineries-are-becoming-certified-b-corp-and-what-that-means\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133593/why-some-wineries-are-becoming-certified-b-corp-and-what-that-means",
"authors": [
"byline_bayareabites_133593"
],
"categories": [
"bayareabites_1874",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_2554",
"bayareabites_10916",
"bayareabites_358",
"bayareabites_60",
"bayareabites_119"
],
"tags": [
"bayareabites_16272",
"bayareabites_14748"
],
"featImg": "bayareabites_133594",
"label": "bayareabites"
},
"bayareabites_133434": {
"type": "posts",
"id": "bayareabites_133434",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133434",
"score": null,
"sort": [
1557525132000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1557525132,
"format": "standard",
"disqusTitle": "Where to Eat Outside: The Best Restaurant Patios in Sonoma County, 2019",
"title": "Where to Eat Outside: The Best Restaurant Patios in Sonoma County, 2019",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s rare to find a restaurant in sunny Sonoma County that doesn’t have an umbrella or two for alfresco dining, but not all patios are created equal. Click through the gallery for a list of favorite options with shaded patios, prime sidewalk people-watching and sun-dappled gardens worth seeking out. Just remember the sunscreen.\u003c/p>\n\u003ch2>Depot Hotel Restaurant & Garden\u003c/h2>\n\u003cp>241 1st St W.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133436\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-133436\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682.jpg\" alt=\"The outdoor patio at Depot Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The outdoor patio at Depot Sonoma \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.depotsonoma.com/\">This Sonoma establishment\u003c/a>, located in an 1870 train depot, has made \u003ca href=\"http://www.sonomamag.com/three-sonoma-county-restaurants-make-list-of-top-100-al-fresco-dining-spots/\">Open Table's top 100 list of outdoor dining restaurants\u003c/a>. Enjoy Italian comfort food in the tradition of the Lucca province in Tuscany. The outdoor patio overlooks an ornamental reflection pool with a sparkling fountain.\u003c/p>\n\u003ch2>El Dorado Kitchen\u003c/h2>\n\u003cp>405 1st St W.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133475\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133475\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/ELDORADOPATIO-800x533.jpg\" alt=\"El Dorado Patio \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">El Dorado Patio \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll feel like an A-lister in the courtyard of this\u003ca href=\"http://eldoradosonoma.com\"> award-winning restaurant\u003c/a> on the Sonoma Plaza. Excellent food and craft cocktails complement the upscale outdoor cabanas and pool in this very intimate space.\u003c/p>\n\u003ch2>LaSalette\u003c/h2>\n\u003cp>542 First St E., Suite H\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133476\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-800x518.jpg\" alt=\"La Salette Restaurant\" width=\"800\" height=\"518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">La Salette Restaurant \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Manuel Azevedo honors his heritage by preparing classic and innovative dishes in Portuguese style. The wine list is loaded with Portuguese treasures and the service is snappy.\u003ca href=\"https://www.lasaletterestaurant.com/\"> It’s a real treat to dine here\u003c/a>, especially on the front patio.\u003c/p>\n\u003ch2>The Girl & The Fig\u003c/h2>\n\u003cp>110 W. Spain St.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133477\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133477\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Girl & The Fig will be celebrating its 20th anniversary this summer \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This\u003ca href=\"http://thegirlandthefig.com\"> popular eatery’s\u003c/a> cozy, enclosed patio is just the spot for a romantic lunchtime rendezvous. Save room for a plate of artisan cheese and a glass of wine from owner Sondra Bernstein’s incredible collection of Rhones.\u003c/p>\n\u003ch2>Sunflower Caffe\u003c/h2>\n\u003cp>421 1st St W.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133479\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133479\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-800x534.jpg\" alt=\"Sunflower Caffe\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sunflower Caffe \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sonomasunflower.com\">This cafe\u003c/a>, located in historic landmark building #501, was once home to captain Salvador Vallejo, the brother of Sonoma’s founder Mariano Guadalupe Vallejo. The recipe for the food is simple, local and seasonal. Outdoor dining is available on the street side patio or in the shaded garden.\u003c/p>\n\u003ch2>Cafe Citti\u003c/h2>\n\u003cp>9049 Sonoma Hwy.\u003cbr>\nKenwood, CA\u003c/p>\n\u003cfigure id=\"attachment_133480\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-800x598.jpg\" alt=\"Cafe Citti \" width=\"800\" height=\"598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-1020x762.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Citti \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv class=\"post-content-container\">\n\u003cdiv class=\"post-content entry-content cf\">\n\u003cp> A tuna-egg-mayo foccaccia sandwich and iced tea on the patio of \u003ca href=\"http://cafecitti.com\">this Italian spot\u003c/a> is something of a lunchtime tradition for gal pals in Wine Country. Casual dining and a relaxed atmosphere (that’s kid-friendly without being a free-for-all). No wonder the ladies love it here.\u003c/p>\n\u003ch2>Bird & The Bottle\u003c/h2>\n\u003cp>1055 Fourth St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133482\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133482\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg\" alt=\"Bird & The Bottle\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bird & The Bottle \u003ccite>(Alvin Jomada )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re front and center on busy Fourth Street, but with a second story view at\u003ca href=\"http://birdandthebottle.com\"> this restaurant\u003c/a> from Mark and Terri Stark. A great happy hour and indoor-outdoor dining on the deck are perfect for the restaurant’s Jewish, Asian, barbecue menu.\u003c/p>\n\u003c/div>\n\u003ch2>Brew Coffee & Beer\u003c/h2>\n\u003cp>555 Healdsburg Ave.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133483\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133483\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/brew-2-1024x595-800x465.jpg\" alt=\"Brew Coffee & Beer\" width=\"800\" height=\"465\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-768x446.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-1020x593.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brew Coffee & Beer \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the patio is small, it’s almost always crowded with local artists, writers and friends meeting up for a\u003ca href=\"http://brewcoffeeandbeer.com\"> craft brew or coffee\u003c/a>. Look for cozy couches, tasty pastries, a simple lunch menu and occasional dinner pop-ups.\u003c/p>\n\u003ch2>Ca'Bianca Ristorante\u003c/h2>\n\u003cp>835 2nd St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133484\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133484\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-800x543.jpg\" alt=\"Ca'Bianca Ristorante\" width=\"800\" height=\"543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ca'Bianca Ristorante \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in Santa Rosa’s historic Marshall House, built in 1876, this Italian restaurant offers elegant indoor dining as well as quaint patio seating with wooded surroundings. For great Italian food outdoors, \u003ca href=\"http://www.cabianca.com/\">Ca’Bianca’s\u003c/a> is your best bet in Santa Rosa.\u003c/p>\n\u003ch2>Emily's Kitchen\u003c/h2>\n\u003cp>709 Village Ct.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133485\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/emilys-kitchen-1-1-800x450.jpg\" alt=\"Emily's Kitchen\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Emily's Kitchen \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"https://www.emilyskitchensantarosa.com/\">Emily’s\u003c/a>, guests are greeted by a key-lime-colored patio and a friendly staff and atmosphere. The patio, lined with plants in terracotta clay pots, is perfect on sunny days as the lattice overhang offers shade while letting in the right amount of sunshine.\u003c/p>\n\u003ch2>John Ash & Co.\u003c/h2>\n\u003cp>4330 Barnes Rd.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133486\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/johnash3-1-1024x682-800x533.jpg\" alt=\"John Ash & Co\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.vintnersinn.com/dining/john-ash-co/\">This historic restaurant\u003c/a> pays homage to the godfather of Wine Country cuisine, founding chef John Ash. It’s nestled among acres of vineyards with stunning views from just about every angle. Twinkling lights and a lovely patio make it a perfect sunset spot.\u003c/p>\n\u003ch2>La Rosa Tequileria\u003c/h2>\n\u003cp>500 Fourth St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133487\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-800x533.jpg\" alt=\"A Prickly Pear Margarita with chicken fajitas at La Rosa Tequileria & Grille in Santa Rosa\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Prickly Pear Margarita with chicken fajitas at La Rosa Tequileria & Grille in Santa Rosa \u003ccite>(Beth Schlanker )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A huge tequila bar and the best chips and guac in town make \u003ca href=\"http://larosasantarosa.com\">this\u003c/a> a great after-work spot to watch the world go by on Courthouse Square\u003c/p>\n\u003ch2>Monti's Rotisserie and Bar\u003c/h2>\n\u003cp>714 Village Ct.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133488\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/montis-patio-2-1024x682-800x533.jpg\" alt=\"Monti's patio \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monti's patio \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Enjoy a rustic Mediterranean meal on\u003ca href=\"https://starkrestaurants.com/stark-restaurant/montis/\"> Monti’s\u003c/a> patio. Then walk it off, shopping in open air Montgomery Village.\u003c/p>\n\u003ch2>The Whole Pie\u003c/h2>\n\u003cp>2792 4th St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133489\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/wholepie-1-1-800x600.jpg\" alt=\"The Whole Pie\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/wholepie-1-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wholepie-1-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wholepie-1-1-768x576.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Whole Pie \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thewholepieshop.com\">The Whole Pie\u003c/a> serves lunch and dinner in a crust, with sweet and savory slices, hand pies and whole pies, of course. Beer, cider and wine are also on the menu, along with coffee and craft soda. The cute patio overlooks Santa Rosa Creek.\u003c/p>\n\u003ch2>Brewsters Beer Garden and Restaurant\u003c/h2>\n\u003cp>229 Water St N.\u003cbr>\nPetaluma, CA\u003c/p>\n\u003cfigure id=\"attachment_133490\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-800x539.jpg\" alt=\"Brewster's Beer Garden in Petaluma\" width=\"800\" height=\"539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brewster's Beer Garden in Petaluma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://brewstersbeergarden.com\">Brewsters\u003c/a> is a gourmet Southern-style beer garden with over 350 seats. Chef/co-owner Chris Beerman serves up BBQ classics, like brisket, ribs, and fried chicken. Guests can also enjoy bocce ball on the patio, 30 beers on tap, Sonoma wine and creative cocktails.\u003c/p>\n\u003ch2>Speakeasy\u003c/h2>\n\u003cp>139 Petaluma Blvd N.\u003cbr>\nPetaluma, CA\u003c/p>\n\u003cfigure id=\"attachment_133491\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-800x533.jpg\" alt=\"Speakeasy \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Speakeasy \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://speakeasypetaluma.com\">Speakeasy\u003c/a>, an “international tapas bistro,” draws its inspiration from the history of downtown Petaluma’s turn-of-the-century buildings and alleys. After dining on the outdoor patio at the front of the restaurant, stroll over to sister joint “The Big Easy” for some live music and digestifs.\u003c/p>\n\u003ch2>Wild Goat Bistro\u003c/h2>\n\u003cp>Great Petaluma Mill Shopping Center #A5\u003cbr>\nPetaluma, CA\u003c/p>\n\u003cfigure id=\"attachment_133492\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-800x528.jpg\" alt=\"Wild Goat Bistro in Petaluma\" width=\"800\" height=\"528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-1020x673.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wild Goat Bistro in Petaluma \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the historic Great Petaluma Mill, the\u003ca href=\"http://wildgoatbistro.com\"> Wild Goat Bistro\u003c/a> features “honest food” that uses fresh and seasonal local ingredients in a variety of culinary traditions: from specialty Neopolitan-style pizzas to sharable small plates. Outdoor seating is available on the front porch.\u003c/p>\n\u003ch2>Barndiva\u003c/h2>\n\u003cp>231 Center St.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133493\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133493\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-800x533.jpg\" alt=\"Day boat scallops with summer squash and tomato confit, Wedding at Barndiva\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Day boat scallops with summer squash and tomato confit, Wedding at Barndiva \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barndiva.com\">This Healdsburg hotspot\u003c/a> is a mashup of rural charm and urban sensibilities. The casual bistro garden offers a cozy vibe. Did we mention the incredible food and craft cocktails?\u003c/p>\n\u003ch2>Bravas Bar de Tapas\u003c/h2>\n\u003cp>420 Center St.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133494\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-800x533.jpg\" alt=\"Spanish Tapas at an award-winning small plates restaurant from Mark and Terri Stark in Healdsburg\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spanish Tapas at an award-winning small plates restaurant from Mark and Terri Stark in Healdsburg \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Jamon In” points a neon arrow to the patio that Healdsburgers flock to every summer. Sangria, paella, Spanish tapas and plenty of gossip are what you’ll find at\u003ca href=\"https://starkrestaurants.com/stark-restaurant/bravas-bar-de-tapas/\"> this popular watering hole and restaurant.\u003c/a>\u003c/p>\n\u003ch2>Campo Fina\u003c/h2>\n\u003cp>330 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133495\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133495\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-800x555.jpg\" alt=\"Dave White throws his bocce ball with style during bocce league play at Campo Fina restaurant in Healdsburg, California \" width=\"800\" height=\"555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dave White throws his bocce ball with style during bocce league play at Campo Fina restaurant in Healdsburg, California \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t be alarmed if this\u003ca href=\"http://campofina.com\"> idyllic brick-clad Italian eatery\u003c/a> appears empty when you walk in on a sunny day—everyone is on the back patio sipping cocktails, playing bocce and watching the chefs turn out some of the best pizza in the county in a wood-fired oven.\u003c/p>\n\u003ch2>Healdsburg Bar& Grill\u003c/h2>\n\u003cp>245 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133496\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/hbgpatio-1-1024x720-800x563.jpg\" alt=\"Healdsburg Bar & Grill patio \" width=\"800\" height=\"563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-800x563.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-1020x717.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Healdsburg Bar & Grill patio\u003c/figcaption>\u003c/figure>\n\u003cp>Known to locals as HBG,\u003ca href=\"http://healdsburgbarandgrill.com/\"> this buzzing, American eatery\u003c/a> is the playground for Michelin-starred chef Douglas Keane, who serves up comfort classics like macaroni and cheese and their classic HBG’s burger. Bocce and lots of happy kids (don’t worry, there’s a fence) wander around on the patio in the early evening hours.\u003c/p>\n\u003ch2>Mateo's Cocina Latina\u003c/h2>\n\u003cp>214 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003cbr>\n707-433-1520\u003c/p>\n\u003cfigure id=\"attachment_133497\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133497\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-800x533.jpg\" alt=\"Danielle Alvarez, center, toasts to friends and family during a special dinner menu at Mateo's Cocina Latina in Healdsburg, Calif. Saturday, June 25, 2016. Mateo's Cocina Latina is beginning to offer sustainable feasts that include every part of the animals butchered for the dinner, including suckling pig brain mousse and pigs tails\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez, center, toasts to friends and family during a special dinner menu at Mateo's Cocina Latina in Healdsburg, Calif. Saturday, June 25, 2016. Mateo's Cocina Latina is beginning to offer sustainable feasts that include every part of the animals butchered for the dinner, including suckling pig brain mousse and pigs tails \u003ccite>(Jeremy Portje )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the back of \u003ca href=\"http://mateoscocinalatina.com/home/\">Mateo’s\u003c/a> is a garden patio where the master chef grows herbs and vegetables for his seasonal, Latin cuisine. The large patio has umbrella-shaded tables for those hot summer days and heaters for the chilly months, along with strung lights and various plants for an extra cozy ambiance.\u003c/p>\n\u003ch2>Willi's Seafood and Raw Bar\u003c/h2>\n\u003cp>403 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133498\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133498\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-800x558.jpg\" alt=\"Friends (from left) Lois Lee, Kirstie Moore, Mai Love, Lisa Chadrick and Kinderlin Codding celebrate Love's 40th birthday at Willi's Seafood and Raw Bar in Healdsburg\" width=\"800\" height=\"558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Friends (from left) Lois Lee, Kirstie Moore, Mai Love, Lisa Chadrick and Kinderlin Codding celebrate Love's 40th birthday at Willi's Seafood and Raw Bar in Healdsburg \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The East Coast and South America meet Wine Country at\u003ca href=\"https://starkrestaurants.com/stark-restaurant/willis-seafood-raw-bar/\"> this restaurant\u003c/a> located just north of the Healdsburg town square. The menu, designed for sharing, includes items ranging from New England Style “Rolls” and Latin-inspired skewers to ceviches and tartares which can be enjoyed on the popular outdoor patio.\u003c/p>\n\u003ch2>Catelli's\u003c/h2>\n\u003cp>21047 Geyserville Ave.\u003cbr>\nGeyserville, CA\u003c/p>\n\u003cfigure id=\"attachment_133499\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133499\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/catelli-1-800x623.jpg\" alt=\"Catelli's patio \" width=\"800\" height=\"623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/catelli-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/catelli-1-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/catelli-1-768x598.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Catelli's patio \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mycatellis.com/\">This large outdoor patio\u003c/a> is a luxe respite in the middle of the Dry Creek Valley. Excellent Cal-Ital menu items include paper-thin lasagna, burgers and other classics.\u003c/p>\n\u003ch2>Rustic Francis's Favorites\u003c/h2>\n\u003cp>300 Via Archimedes\u003cbr>\nGeyserville, CA\u003c/p>\n\u003cfigure id=\"attachment_133500\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Rustic-800x532.jpg\" alt=\"Rustic Francis's Favorites\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rustic Francis's Favorites \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://francisfordcoppolawinery.com/\">The restaurant at Francis Ford Coppola Winery\u003c/a> in Geyserville boasts a terrace overlooking the picturesque Alexander Valley and Coppola vineyards. The family-style cooking features fresh, seasonal ingredients from the property’s organic herb and produce garden.\u003c/p>\n\u003ch2>Charlie's Restaurant\u003c/h2>\n\u003cp>1320 19th Hole Dr.\u003cbr>\nWindsor, CA\u003c/p>\n\u003cfigure id=\"attachment_133501\" class=\"wp-caption alignnone\" style=\"max-width: 788px\">\u003cimg class=\"size-full wp-image-133501\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/charlies-1-1.jpg\" alt=\"Charlie's Restaurant\" width=\"788\" height=\"554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/charlies-1-1.jpg 788w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/charlies-1-1-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/charlies-1-1-768x540.jpg 768w\" sizes=\"(max-width: 788px) 100vw, 788px\">\u003cfigcaption class=\"wp-caption-text\">Charlie's Restaurant \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A favorite among our readers, \u003ca href=\"https://www.windsorgolf.com/charlies-restaurant/\">Charlie’s\u003c/a> at Windsor Golf Club offers views of the course and lake, and features weekend brunches, steaks, fresh seafood, fine wines and beers on tap.\u003c/p>\n\u003ch2>Fork Roadhouse\u003c/h2>\n\u003cp>9890 Bodega Hwy.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/JB0830_FORK_011_795518-1-1024x650.jpg\" alt=\"Fork Roadhouse \" width=\"1024\" height=\"650\">\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse\u003c/figcaption>\u003c/figure>\n\u003cp>The large patio behind\u003ca href=\"http://forkcatering.com/the-roadhouse/\"> this tiny Sebastopol roadhouse\u003c/a> is a ton of fun, with live music and cool shade by the small stream nearby. Not to mention that chef/owner Sarah Piccolo’s food is spot-on every time.\u003c/p>\n\u003ch2>Gravestein Grill\u003c/h2>\n\u003cp>8050 Bodega Ave.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/08/gravenstein-grill-1024x626.jpg\" alt=\"Gravestein Grill \" width=\"1024\" height=\"626\">\u003cfigcaption class=\"wp-caption-text\">Gravestein Grill\u003c/figcaption>\u003c/figure>\n\u003cp>Out front of\u003ca href=\"http://www.gravensteingrill.com/\"> this upscale restaurant\u003c/a>, with large Roman columns, is a stone patio with white tablecloth-lined tables surrounded by lush gardens.\u003c/p>\n\u003ch2>Handline\u003c/h2>\n\u003cp>935 Gravestein Hwy S.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/10/JB0407_HANDLINE_004_821530-1024x682.jpg\" alt=\"Handline \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Handline\u003c/figcaption>\u003c/figure>\n\u003cp>An epic patio and screened walls that open to the breeze makes\u003ca href=\"http://www.handline.com/\"> this fast/casual taco, oysters and burger spot\u003c/a> a favorite for families and happy hour. Great food, a nice list of beer and wine, plus walk-up soft serve keeps them coming back.\u003c/p>\n\u003ch2>Hopmonk Tavern\u003c/h2>\n\u003cp>230 Petaluma Ave.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2019/01/hopmonk-sebastopol-2-1024x695.jpg\" alt=\"Hopmonk\" width=\"1024\" height=\"695\">\u003cfigcaption class=\"wp-caption-text\">Hopmonk\u003c/figcaption>\u003c/figure>\n\u003cp>Sebastopol's \u003ca href=\"https://www.hopmonk.com/\">Hopmonk\u003c/a> is housed in a 1903 landmarked brick building previously used as railroad powerhouse. The outdoor beer garden has long communal tables and a fire-pit, and is host to live music on the weekends. Guests can check out the extensive “Beer Bible” while chewing on a juicy burger and other classic pub grub.\u003c/p>\n\u003ch2>Ramen Gaijin\u003c/h2>\n\u003cp>6948 Sebastopol Ave.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/JB0611_RAMEN_015_783803-1024x690.jpg\" alt=\"Ramen Gaijin \" width=\"1024\" height=\"690\">\u003cfigcaption class=\"wp-caption-text\">Ramen Gaijin\u003c/figcaption>\u003c/figure>\n\u003cp>Seasonal Japanese menu consisting of traditional regional ramen styles inspired by the offerings of local farmers and ranchers, plus an ever-changing selection of yakitori and small plate izakaya dishes to complement craft cocktails, beer, wine and sake. Enjoy the neighborhood atmosphere\u003ca href=\"http://www.ramengaijin.com/\"> on the patio\u003c/a> during the daily happy hour.\u003c/p>\n\u003ch2>Woodfour Brewing\u003c/h2>\n\u003cp>6780 Depot St.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/09/Barlow055-1024x682.jpg\" alt=\"Woodfour Brewing \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Woodfour Brewing\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://woodfourbrewing.com/\">This local brewery\u003c/a> serves up solid Sonoma County-inspired dishes and has a large patio for people watching and soaking up the summer sun.\u003c/p>\n\u003ch2>Backyard\u003c/h2>\n\u003cp>6566 Front St.\u003cbr>\nForestville, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1200px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/08/backyard6.jpg\" alt=\"Backyard \" width=\"1200\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">Backyard\u003c/figcaption>\u003c/figure>\n\u003cp>Living up to its name, Forestville’s \u003ca href=\"http://www.backyardforestville.com/\">Backyard restaurant\u003c/a> has a gorgeous, sunny patio out back—a great spot for any time of the year. A large tree in the middle of the patio provides some shade on hot days, and outdoor heaters are available for the colder months. Various plant life adorns the patio, with retro lights hanging overhead.\u003c/p>\n\u003c/div>\n\u003ch2>Estero Cafe\u003c/h2>\n\u003cp>4450 Hwy. 1\u003cbr>\nValley Ford, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/02/AJ0127_VALENTINESBRUNCH_01_766111-1024x682.jpg\" alt=\"Estero Cafe Brunch \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Estero Cafe Brunch\u003c/figcaption>\u003c/figure>\n\u003cp>Bright orange umbrellas are the signature of\u003ca href=\"https://www.yelp.com/biz/estero-cafe-valley-ford\"> this tiny breakfast/brunch cafe\u003c/a> that pays daily homage to local farmers with a hand-lettered chalkboard. A note on the menu informs customers that they deep fry in local pork lard, something true foodies will travel miles to find.\u003c/p>\n\u003ch2>Rocker Oysterfeller's\u003c/h2>\n\u003cp>14415 Hwy. 1\u003cbr>\nValley Ford, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/08/rocker-oysterfellers-JBC-Photography-1024x682.jpg\" alt=\"Rocker Oysterfeller's \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Rocker Oysterfeller's\u003c/figcaption>\u003c/figure>\n\u003cp>A historic Sonoma County roadhouse,\u003ca href=\"https://www.rockeroysterfellers.com/\"> Rocker Oysterfeller's\u003c/a> kitchen and saloon near Bodega is known for its popular Chowder Day and Oysterpalooza events. The restaurant also has a large outdoor brick patio, complete with white tables and chairs, and heaters for those chilly days on the coast.\u003c/p>\n\u003ch2>Gold Coast Coffee and Bakery\u003c/h2>\n\u003cp>23577 Steelhead Blvd.\u003cbr>\nDuncans Mills, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/BS_0913__COFFEE8_575043-2-1024x682.jpg\" alt=\"Gold Coast Coffee and Bakery \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Gold Coast Coffee and Bakery\u003c/figcaption>\u003c/figure>\n\u003cp>Stop in\u003ca href=\"https://www.sonomacounty.com/restaurants/gold-coast-coffee-and-bakery\"> historic Duncans Mills\u003c/a> for a cup of house-roasted coffee and pair it with a pastry baked in the wood fire oven (which also makes great-tasting pizza). The deck is surrounded by lush gardens.\u003c/p>\n\u003ch2>Russian River Vineyards\u003c/h2>\n\u003cp>5700 Highway 116 N.\u003cbr>\nForestville, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/02/JB1122_RRVINEYARDS_015_850910-1024x656.jpg\" alt=\"Russian River Vineyards \" width=\"1024\" height=\"656\">\u003cfigcaption class=\"wp-caption-text\">Russian River Vineyards\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.russianrivervineyards.com/\">This Forestville outpost\u003c/a> has always been a great spot to sit outside among grapevines and redwoods and ponder the Wine Country lifestyle. The weekend brunch is a great excuse to linger.\u003c/p>\n\u003ch2>Drake's Fireside Lounge\u003c/h2>\n\u003cp>103 CA-1\u003cbr>\nBodega Bay, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1001px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/09/drakes-fireside-lounge.jpg\" alt=\"Drake's Fireside Lounge\" width=\"1001\" height=\"637\">\u003cfigcaption class=\"wp-caption-text\">Drake's Fireside Lounge\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://bodegabaylodge.com/dining/drakes-fireside-lounge\">Drake's\u003c/a> is a great spot to relax and experience the Sonoma Coast. Get cozy indoors next to a stone fireplace or take in the sunset, nestled in a teak rocking chair by the outdoor fire pit. Through the lenses of the patio binoculars, you can track migrating whales, spot coastal birds, or follow the kite surfers in the distant harbor.\u003c/p>\n\u003ch2>Fisherman's Cove\u003c/h2>\n\u003cp>1850 Bay Flat Rd.\u003cbr>\nBodega Bay, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/08/fishermanscove-1.jpg\" alt=\"Fisherman's Cove \" width=\"1000\" height=\"581\">\u003cfigcaption class=\"wp-caption-text\">Fisherman's Cove\u003c/figcaption>\u003c/figure>\n\u003cp>A no-nonsense family-owned\u003ca href=\"https://www.fishermanscovebodegabay.com/\"> seafood shack and fishing-marine supply store\u003c/a> specializing in fresh local oysters harvested from Tamales Bay. Their crab sandwich rivals nearby Spud Point, but we’ll let you make that call.\u003c/p>\n\u003ch2>Spud Point Crab Company\u003c/h2>\n\u003cp>1910 Westshore Rd.\u003cbr>\nBodega Bay, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/09/cj1110_CrabPots01-1024x647.jpg\" alt=\"Crab Pots at Spud Point Crab Company \" width=\"1024\" height=\"647\">\u003cfigcaption class=\"wp-caption-text\">Crab Pots at Spud Point Crab Company\u003c/figcaption>\u003c/figure>\n\u003cp>This family operated old-style \u003ca href=\"https://www.spudpointcrab.com/\">Fishermen’s Wharf restaurant\u003c/a> is a “dream-come-true” for owners Tony and Carol Anello. The restaurant’s fresh crab and wild king salmon is caught by Tony and his son Mark. Carol and daughters Lisa and Gina run the store, serving up famous clam chowder and crab cakes. The outdoor picnic tables offer views of the bay and the fishing fleet.\u003c/p>\n\u003ch2>River's End\u003c/h2>\n\u003cp>11048 Highway 1\u003cbr>\nJenner, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/MA0617_CLOSETOHOME1_398915-1024x672.jpg\" alt=\"River's End \" width=\"1024\" height=\"672\">\u003cfigcaption class=\"wp-caption-text\">River's End\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ilovesunsets.com/\">This romantic Jenner restaurant\u003c/a> is the perfect place to end a day on the coast. With large windows overlooking the shore, this spot’s sunset views mixed with the fresh-out-of-the-ocean seafood is a dinner you’ll remember.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Maci Martell contributed to this article.\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared in \u003ca href=\"https://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "133434 https://ww2.kqed.org/bayareabites/?p=133434",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/05/10/where-to-eat-outside-the-best-restaurant-patios-in-sonoma-county-2019/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2545,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 86
},
"modified": 1557525132,
"excerpt": "Enjoy sunny Sonoma County in comfort with this list of shaded patios, prime sidewalk people-watching and sun-dappled gardens worth seeking out.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Enjoy sunny Sonoma County in comfort with this list of shaded patios, prime sidewalk people-watching and sun-dappled gardens worth seeking out.",
"title": "Where to Eat Outside: The Best Restaurant Patios in Sonoma County, 2019 | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Where to Eat Outside: The Best Restaurant Patios in Sonoma County, 2019",
"datePublished": "2019-05-10T14:52:12-07:00",
"dateModified": "2019-05-10T14:52:12-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "where-to-eat-outside-the-best-restaurant-patios-in-sonoma-county-2019",
"status": "publish",
"path": "/bayareabites/133434/where-to-eat-outside-the-best-restaurant-patios-in-sonoma-county-2019",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s rare to find a restaurant in sunny Sonoma County that doesn’t have an umbrella or two for alfresco dining, but not all patios are created equal. Click through the gallery for a list of favorite options with shaded patios, prime sidewalk people-watching and sun-dappled gardens worth seeking out. Just remember the sunscreen.\u003c/p>\n\u003ch2>Depot Hotel Restaurant & Garden\u003c/h2>\n\u003cp>241 1st St W.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133436\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-133436\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682.jpg\" alt=\"The outdoor patio at Depot Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The outdoor patio at Depot Sonoma \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.depotsonoma.com/\">This Sonoma establishment\u003c/a>, located in an 1870 train depot, has made \u003ca href=\"http://www.sonomamag.com/three-sonoma-county-restaurants-make-list-of-top-100-al-fresco-dining-spots/\">Open Table's top 100 list of outdoor dining restaurants\u003c/a>. Enjoy Italian comfort food in the tradition of the Lucca province in Tuscany. The outdoor patio overlooks an ornamental reflection pool with a sparkling fountain.\u003c/p>\n\u003ch2>El Dorado Kitchen\u003c/h2>\n\u003cp>405 1st St W.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133475\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133475\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/ELDORADOPATIO-800x533.jpg\" alt=\"El Dorado Patio \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">El Dorado Patio \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll feel like an A-lister in the courtyard of this\u003ca href=\"http://eldoradosonoma.com\"> award-winning restaurant\u003c/a> on the Sonoma Plaza. Excellent food and craft cocktails complement the upscale outdoor cabanas and pool in this very intimate space.\u003c/p>\n\u003ch2>LaSalette\u003c/h2>\n\u003cp>542 First St E., Suite H\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133476\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-800x518.jpg\" alt=\"La Salette Restaurant\" width=\"800\" height=\"518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">La Salette Restaurant \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Manuel Azevedo honors his heritage by preparing classic and innovative dishes in Portuguese style. The wine list is loaded with Portuguese treasures and the service is snappy.\u003ca href=\"https://www.lasaletterestaurant.com/\"> It’s a real treat to dine here\u003c/a>, especially on the front patio.\u003c/p>\n\u003ch2>The Girl & The Fig\u003c/h2>\n\u003cp>110 W. Spain St.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133477\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133477\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Girl & The Fig will be celebrating its 20th anniversary this summer \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This\u003ca href=\"http://thegirlandthefig.com\"> popular eatery’s\u003c/a> cozy, enclosed patio is just the spot for a romantic lunchtime rendezvous. Save room for a plate of artisan cheese and a glass of wine from owner Sondra Bernstein’s incredible collection of Rhones.\u003c/p>\n\u003ch2>Sunflower Caffe\u003c/h2>\n\u003cp>421 1st St W.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133479\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133479\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-800x534.jpg\" alt=\"Sunflower Caffe\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sunflower Caffe \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sonomasunflower.com\">This cafe\u003c/a>, located in historic landmark building #501, was once home to captain Salvador Vallejo, the brother of Sonoma’s founder Mariano Guadalupe Vallejo. The recipe for the food is simple, local and seasonal. Outdoor dining is available on the street side patio or in the shaded garden.\u003c/p>\n\u003ch2>Cafe Citti\u003c/h2>\n\u003cp>9049 Sonoma Hwy.\u003cbr>\nKenwood, CA\u003c/p>\n\u003cfigure id=\"attachment_133480\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-800x598.jpg\" alt=\"Cafe Citti \" width=\"800\" height=\"598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-1020x762.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Citti \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv class=\"post-content-container\">\n\u003cdiv class=\"post-content entry-content cf\">\n\u003cp> A tuna-egg-mayo foccaccia sandwich and iced tea on the patio of \u003ca href=\"http://cafecitti.com\">this Italian spot\u003c/a> is something of a lunchtime tradition for gal pals in Wine Country. Casual dining and a relaxed atmosphere (that’s kid-friendly without being a free-for-all). No wonder the ladies love it here.\u003c/p>\n\u003ch2>Bird & The Bottle\u003c/h2>\n\u003cp>1055 Fourth St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133482\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133482\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg\" alt=\"Bird & The Bottle\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bird & The Bottle \u003ccite>(Alvin Jomada )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re front and center on busy Fourth Street, but with a second story view at\u003ca href=\"http://birdandthebottle.com\"> this restaurant\u003c/a> from Mark and Terri Stark. A great happy hour and indoor-outdoor dining on the deck are perfect for the restaurant’s Jewish, Asian, barbecue menu.\u003c/p>\n\u003c/div>\n\u003ch2>Brew Coffee & Beer\u003c/h2>\n\u003cp>555 Healdsburg Ave.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133483\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133483\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/brew-2-1024x595-800x465.jpg\" alt=\"Brew Coffee & Beer\" width=\"800\" height=\"465\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-768x446.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-1020x593.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brew Coffee & Beer \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the patio is small, it’s almost always crowded with local artists, writers and friends meeting up for a\u003ca href=\"http://brewcoffeeandbeer.com\"> craft brew or coffee\u003c/a>. Look for cozy couches, tasty pastries, a simple lunch menu and occasional dinner pop-ups.\u003c/p>\n\u003ch2>Ca'Bianca Ristorante\u003c/h2>\n\u003cp>835 2nd St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133484\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133484\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-800x543.jpg\" alt=\"Ca'Bianca Ristorante\" width=\"800\" height=\"543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ca'Bianca Ristorante \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in Santa Rosa’s historic Marshall House, built in 1876, this Italian restaurant offers elegant indoor dining as well as quaint patio seating with wooded surroundings. For great Italian food outdoors, \u003ca href=\"http://www.cabianca.com/\">Ca’Bianca’s\u003c/a> is your best bet in Santa Rosa.\u003c/p>\n\u003ch2>Emily's Kitchen\u003c/h2>\n\u003cp>709 Village Ct.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133485\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/emilys-kitchen-1-1-800x450.jpg\" alt=\"Emily's Kitchen\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Emily's Kitchen \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"https://www.emilyskitchensantarosa.com/\">Emily’s\u003c/a>, guests are greeted by a key-lime-colored patio and a friendly staff and atmosphere. The patio, lined with plants in terracotta clay pots, is perfect on sunny days as the lattice overhang offers shade while letting in the right amount of sunshine.\u003c/p>\n\u003ch2>John Ash & Co.\u003c/h2>\n\u003cp>4330 Barnes Rd.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133486\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/johnash3-1-1024x682-800x533.jpg\" alt=\"John Ash & Co\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.vintnersinn.com/dining/john-ash-co/\">This historic restaurant\u003c/a> pays homage to the godfather of Wine Country cuisine, founding chef John Ash. It’s nestled among acres of vineyards with stunning views from just about every angle. Twinkling lights and a lovely patio make it a perfect sunset spot.\u003c/p>\n\u003ch2>La Rosa Tequileria\u003c/h2>\n\u003cp>500 Fourth St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133487\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-800x533.jpg\" alt=\"A Prickly Pear Margarita with chicken fajitas at La Rosa Tequileria & Grille in Santa Rosa\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Prickly Pear Margarita with chicken fajitas at La Rosa Tequileria & Grille in Santa Rosa \u003ccite>(Beth Schlanker )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A huge tequila bar and the best chips and guac in town make \u003ca href=\"http://larosasantarosa.com\">this\u003c/a> a great after-work spot to watch the world go by on Courthouse Square\u003c/p>\n\u003ch2>Monti's Rotisserie and Bar\u003c/h2>\n\u003cp>714 Village Ct.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133488\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/montis-patio-2-1024x682-800x533.jpg\" alt=\"Monti's patio \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monti's patio \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Enjoy a rustic Mediterranean meal on\u003ca href=\"https://starkrestaurants.com/stark-restaurant/montis/\"> Monti’s\u003c/a> patio. Then walk it off, shopping in open air Montgomery Village.\u003c/p>\n\u003ch2>The Whole Pie\u003c/h2>\n\u003cp>2792 4th St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133489\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/wholepie-1-1-800x600.jpg\" alt=\"The Whole Pie\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/wholepie-1-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wholepie-1-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wholepie-1-1-768x576.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Whole Pie \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thewholepieshop.com\">The Whole Pie\u003c/a> serves lunch and dinner in a crust, with sweet and savory slices, hand pies and whole pies, of course. Beer, cider and wine are also on the menu, along with coffee and craft soda. The cute patio overlooks Santa Rosa Creek.\u003c/p>\n\u003ch2>Brewsters Beer Garden and Restaurant\u003c/h2>\n\u003cp>229 Water St N.\u003cbr>\nPetaluma, CA\u003c/p>\n\u003cfigure id=\"attachment_133490\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-800x539.jpg\" alt=\"Brewster's Beer Garden in Petaluma\" width=\"800\" height=\"539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brewster's Beer Garden in Petaluma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://brewstersbeergarden.com\">Brewsters\u003c/a> is a gourmet Southern-style beer garden with over 350 seats. Chef/co-owner Chris Beerman serves up BBQ classics, like brisket, ribs, and fried chicken. Guests can also enjoy bocce ball on the patio, 30 beers on tap, Sonoma wine and creative cocktails.\u003c/p>\n\u003ch2>Speakeasy\u003c/h2>\n\u003cp>139 Petaluma Blvd N.\u003cbr>\nPetaluma, CA\u003c/p>\n\u003cfigure id=\"attachment_133491\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-800x533.jpg\" alt=\"Speakeasy \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Speakeasy \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://speakeasypetaluma.com\">Speakeasy\u003c/a>, an “international tapas bistro,” draws its inspiration from the history of downtown Petaluma’s turn-of-the-century buildings and alleys. After dining on the outdoor patio at the front of the restaurant, stroll over to sister joint “The Big Easy” for some live music and digestifs.\u003c/p>\n\u003ch2>Wild Goat Bistro\u003c/h2>\n\u003cp>Great Petaluma Mill Shopping Center #A5\u003cbr>\nPetaluma, CA\u003c/p>\n\u003cfigure id=\"attachment_133492\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-800x528.jpg\" alt=\"Wild Goat Bistro in Petaluma\" width=\"800\" height=\"528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-1020x673.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wild Goat Bistro in Petaluma \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the historic Great Petaluma Mill, the\u003ca href=\"http://wildgoatbistro.com\"> Wild Goat Bistro\u003c/a> features “honest food” that uses fresh and seasonal local ingredients in a variety of culinary traditions: from specialty Neopolitan-style pizzas to sharable small plates. Outdoor seating is available on the front porch.\u003c/p>\n\u003ch2>Barndiva\u003c/h2>\n\u003cp>231 Center St.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133493\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133493\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-800x533.jpg\" alt=\"Day boat scallops with summer squash and tomato confit, Wedding at Barndiva\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Day boat scallops with summer squash and tomato confit, Wedding at Barndiva \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barndiva.com\">This Healdsburg hotspot\u003c/a> is a mashup of rural charm and urban sensibilities. The casual bistro garden offers a cozy vibe. Did we mention the incredible food and craft cocktails?\u003c/p>\n\u003ch2>Bravas Bar de Tapas\u003c/h2>\n\u003cp>420 Center St.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133494\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-800x533.jpg\" alt=\"Spanish Tapas at an award-winning small plates restaurant from Mark and Terri Stark in Healdsburg\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spanish Tapas at an award-winning small plates restaurant from Mark and Terri Stark in Healdsburg \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Jamon In” points a neon arrow to the patio that Healdsburgers flock to every summer. Sangria, paella, Spanish tapas and plenty of gossip are what you’ll find at\u003ca href=\"https://starkrestaurants.com/stark-restaurant/bravas-bar-de-tapas/\"> this popular watering hole and restaurant.\u003c/a>\u003c/p>\n\u003ch2>Campo Fina\u003c/h2>\n\u003cp>330 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133495\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133495\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-800x555.jpg\" alt=\"Dave White throws his bocce ball with style during bocce league play at Campo Fina restaurant in Healdsburg, California \" width=\"800\" height=\"555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dave White throws his bocce ball with style during bocce league play at Campo Fina restaurant in Healdsburg, California \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t be alarmed if this\u003ca href=\"http://campofina.com\"> idyllic brick-clad Italian eatery\u003c/a> appears empty when you walk in on a sunny day—everyone is on the back patio sipping cocktails, playing bocce and watching the chefs turn out some of the best pizza in the county in a wood-fired oven.\u003c/p>\n\u003ch2>Healdsburg Bar& Grill\u003c/h2>\n\u003cp>245 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133496\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/hbgpatio-1-1024x720-800x563.jpg\" alt=\"Healdsburg Bar & Grill patio \" width=\"800\" height=\"563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-800x563.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-1020x717.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Healdsburg Bar & Grill patio\u003c/figcaption>\u003c/figure>\n\u003cp>Known to locals as HBG,\u003ca href=\"http://healdsburgbarandgrill.com/\"> this buzzing, American eatery\u003c/a> is the playground for Michelin-starred chef Douglas Keane, who serves up comfort classics like macaroni and cheese and their classic HBG’s burger. Bocce and lots of happy kids (don’t worry, there’s a fence) wander around on the patio in the early evening hours.\u003c/p>\n\u003ch2>Mateo's Cocina Latina\u003c/h2>\n\u003cp>214 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003cbr>\n707-433-1520\u003c/p>\n\u003cfigure id=\"attachment_133497\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133497\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-800x533.jpg\" alt=\"Danielle Alvarez, center, toasts to friends and family during a special dinner menu at Mateo's Cocina Latina in Healdsburg, Calif. Saturday, June 25, 2016. Mateo's Cocina Latina is beginning to offer sustainable feasts that include every part of the animals butchered for the dinner, including suckling pig brain mousse and pigs tails\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez, center, toasts to friends and family during a special dinner menu at Mateo's Cocina Latina in Healdsburg, Calif. Saturday, June 25, 2016. Mateo's Cocina Latina is beginning to offer sustainable feasts that include every part of the animals butchered for the dinner, including suckling pig brain mousse and pigs tails \u003ccite>(Jeremy Portje )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the back of \u003ca href=\"http://mateoscocinalatina.com/home/\">Mateo’s\u003c/a> is a garden patio where the master chef grows herbs and vegetables for his seasonal, Latin cuisine. The large patio has umbrella-shaded tables for those hot summer days and heaters for the chilly months, along with strung lights and various plants for an extra cozy ambiance.\u003c/p>\n\u003ch2>Willi's Seafood and Raw Bar\u003c/h2>\n\u003cp>403 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133498\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133498\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-800x558.jpg\" alt=\"Friends (from left) Lois Lee, Kirstie Moore, Mai Love, Lisa Chadrick and Kinderlin Codding celebrate Love's 40th birthday at Willi's Seafood and Raw Bar in Healdsburg\" width=\"800\" height=\"558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Friends (from left) Lois Lee, Kirstie Moore, Mai Love, Lisa Chadrick and Kinderlin Codding celebrate Love's 40th birthday at Willi's Seafood and Raw Bar in Healdsburg \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The East Coast and South America meet Wine Country at\u003ca href=\"https://starkrestaurants.com/stark-restaurant/willis-seafood-raw-bar/\"> this restaurant\u003c/a> located just north of the Healdsburg town square. The menu, designed for sharing, includes items ranging from New England Style “Rolls” and Latin-inspired skewers to ceviches and tartares which can be enjoyed on the popular outdoor patio.\u003c/p>\n\u003ch2>Catelli's\u003c/h2>\n\u003cp>21047 Geyserville Ave.\u003cbr>\nGeyserville, CA\u003c/p>\n\u003cfigure id=\"attachment_133499\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133499\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/catelli-1-800x623.jpg\" alt=\"Catelli's patio \" width=\"800\" height=\"623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/catelli-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/catelli-1-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/catelli-1-768x598.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Catelli's patio \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mycatellis.com/\">This large outdoor patio\u003c/a> is a luxe respite in the middle of the Dry Creek Valley. Excellent Cal-Ital menu items include paper-thin lasagna, burgers and other classics.\u003c/p>\n\u003ch2>Rustic Francis's Favorites\u003c/h2>\n\u003cp>300 Via Archimedes\u003cbr>\nGeyserville, CA\u003c/p>\n\u003cfigure id=\"attachment_133500\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Rustic-800x532.jpg\" alt=\"Rustic Francis's Favorites\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rustic Francis's Favorites \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://francisfordcoppolawinery.com/\">The restaurant at Francis Ford Coppola Winery\u003c/a> in Geyserville boasts a terrace overlooking the picturesque Alexander Valley and Coppola vineyards. The family-style cooking features fresh, seasonal ingredients from the property’s organic herb and produce garden.\u003c/p>\n\u003ch2>Charlie's Restaurant\u003c/h2>\n\u003cp>1320 19th Hole Dr.\u003cbr>\nWindsor, CA\u003c/p>\n\u003cfigure id=\"attachment_133501\" class=\"wp-caption alignnone\" style=\"max-width: 788px\">\u003cimg class=\"size-full wp-image-133501\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/charlies-1-1.jpg\" alt=\"Charlie's Restaurant\" width=\"788\" height=\"554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/charlies-1-1.jpg 788w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/charlies-1-1-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/charlies-1-1-768x540.jpg 768w\" sizes=\"(max-width: 788px) 100vw, 788px\">\u003cfigcaption class=\"wp-caption-text\">Charlie's Restaurant \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A favorite among our readers, \u003ca href=\"https://www.windsorgolf.com/charlies-restaurant/\">Charlie’s\u003c/a> at Windsor Golf Club offers views of the course and lake, and features weekend brunches, steaks, fresh seafood, fine wines and beers on tap.\u003c/p>\n\u003ch2>Fork Roadhouse\u003c/h2>\n\u003cp>9890 Bodega Hwy.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/JB0830_FORK_011_795518-1-1024x650.jpg\" alt=\"Fork Roadhouse \" width=\"1024\" height=\"650\">\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse\u003c/figcaption>\u003c/figure>\n\u003cp>The large patio behind\u003ca href=\"http://forkcatering.com/the-roadhouse/\"> this tiny Sebastopol roadhouse\u003c/a> is a ton of fun, with live music and cool shade by the small stream nearby. Not to mention that chef/owner Sarah Piccolo’s food is spot-on every time.\u003c/p>\n\u003ch2>Gravestein Grill\u003c/h2>\n\u003cp>8050 Bodega Ave.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/08/gravenstein-grill-1024x626.jpg\" alt=\"Gravestein Grill \" width=\"1024\" height=\"626\">\u003cfigcaption class=\"wp-caption-text\">Gravestein Grill\u003c/figcaption>\u003c/figure>\n\u003cp>Out front of\u003ca href=\"http://www.gravensteingrill.com/\"> this upscale restaurant\u003c/a>, with large Roman columns, is a stone patio with white tablecloth-lined tables surrounded by lush gardens.\u003c/p>\n\u003ch2>Handline\u003c/h2>\n\u003cp>935 Gravestein Hwy S.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/10/JB0407_HANDLINE_004_821530-1024x682.jpg\" alt=\"Handline \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Handline\u003c/figcaption>\u003c/figure>\n\u003cp>An epic patio and screened walls that open to the breeze makes\u003ca href=\"http://www.handline.com/\"> this fast/casual taco, oysters and burger spot\u003c/a> a favorite for families and happy hour. Great food, a nice list of beer and wine, plus walk-up soft serve keeps them coming back.\u003c/p>\n\u003ch2>Hopmonk Tavern\u003c/h2>\n\u003cp>230 Petaluma Ave.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2019/01/hopmonk-sebastopol-2-1024x695.jpg\" alt=\"Hopmonk\" width=\"1024\" height=\"695\">\u003cfigcaption class=\"wp-caption-text\">Hopmonk\u003c/figcaption>\u003c/figure>\n\u003cp>Sebastopol's \u003ca href=\"https://www.hopmonk.com/\">Hopmonk\u003c/a> is housed in a 1903 landmarked brick building previously used as railroad powerhouse. The outdoor beer garden has long communal tables and a fire-pit, and is host to live music on the weekends. Guests can check out the extensive “Beer Bible” while chewing on a juicy burger and other classic pub grub.\u003c/p>\n\u003ch2>Ramen Gaijin\u003c/h2>\n\u003cp>6948 Sebastopol Ave.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/JB0611_RAMEN_015_783803-1024x690.jpg\" alt=\"Ramen Gaijin \" width=\"1024\" height=\"690\">\u003cfigcaption class=\"wp-caption-text\">Ramen Gaijin\u003c/figcaption>\u003c/figure>\n\u003cp>Seasonal Japanese menu consisting of traditional regional ramen styles inspired by the offerings of local farmers and ranchers, plus an ever-changing selection of yakitori and small plate izakaya dishes to complement craft cocktails, beer, wine and sake. Enjoy the neighborhood atmosphere\u003ca href=\"http://www.ramengaijin.com/\"> on the patio\u003c/a> during the daily happy hour.\u003c/p>\n\u003ch2>Woodfour Brewing\u003c/h2>\n\u003cp>6780 Depot St.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/09/Barlow055-1024x682.jpg\" alt=\"Woodfour Brewing \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Woodfour Brewing\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://woodfourbrewing.com/\">This local brewery\u003c/a> serves up solid Sonoma County-inspired dishes and has a large patio for people watching and soaking up the summer sun.\u003c/p>\n\u003ch2>Backyard\u003c/h2>\n\u003cp>6566 Front St.\u003cbr>\nForestville, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1200px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/08/backyard6.jpg\" alt=\"Backyard \" width=\"1200\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">Backyard\u003c/figcaption>\u003c/figure>\n\u003cp>Living up to its name, Forestville’s \u003ca href=\"http://www.backyardforestville.com/\">Backyard restaurant\u003c/a> has a gorgeous, sunny patio out back—a great spot for any time of the year. A large tree in the middle of the patio provides some shade on hot days, and outdoor heaters are available for the colder months. Various plant life adorns the patio, with retro lights hanging overhead.\u003c/p>\n\u003c/div>\n\u003ch2>Estero Cafe\u003c/h2>\n\u003cp>4450 Hwy. 1\u003cbr>\nValley Ford, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/02/AJ0127_VALENTINESBRUNCH_01_766111-1024x682.jpg\" alt=\"Estero Cafe Brunch \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Estero Cafe Brunch\u003c/figcaption>\u003c/figure>\n\u003cp>Bright orange umbrellas are the signature of\u003ca href=\"https://www.yelp.com/biz/estero-cafe-valley-ford\"> this tiny breakfast/brunch cafe\u003c/a> that pays daily homage to local farmers with a hand-lettered chalkboard. A note on the menu informs customers that they deep fry in local pork lard, something true foodies will travel miles to find.\u003c/p>\n\u003ch2>Rocker Oysterfeller's\u003c/h2>\n\u003cp>14415 Hwy. 1\u003cbr>\nValley Ford, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/08/rocker-oysterfellers-JBC-Photography-1024x682.jpg\" alt=\"Rocker Oysterfeller's \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Rocker Oysterfeller's\u003c/figcaption>\u003c/figure>\n\u003cp>A historic Sonoma County roadhouse,\u003ca href=\"https://www.rockeroysterfellers.com/\"> Rocker Oysterfeller's\u003c/a> kitchen and saloon near Bodega is known for its popular Chowder Day and Oysterpalooza events. The restaurant also has a large outdoor brick patio, complete with white tables and chairs, and heaters for those chilly days on the coast.\u003c/p>\n\u003ch2>Gold Coast Coffee and Bakery\u003c/h2>\n\u003cp>23577 Steelhead Blvd.\u003cbr>\nDuncans Mills, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/BS_0913__COFFEE8_575043-2-1024x682.jpg\" alt=\"Gold Coast Coffee and Bakery \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Gold Coast Coffee and Bakery\u003c/figcaption>\u003c/figure>\n\u003cp>Stop in\u003ca href=\"https://www.sonomacounty.com/restaurants/gold-coast-coffee-and-bakery\"> historic Duncans Mills\u003c/a> for a cup of house-roasted coffee and pair it with a pastry baked in the wood fire oven (which also makes great-tasting pizza). The deck is surrounded by lush gardens.\u003c/p>\n\u003ch2>Russian River Vineyards\u003c/h2>\n\u003cp>5700 Highway 116 N.\u003cbr>\nForestville, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/02/JB1122_RRVINEYARDS_015_850910-1024x656.jpg\" alt=\"Russian River Vineyards \" width=\"1024\" height=\"656\">\u003cfigcaption class=\"wp-caption-text\">Russian River Vineyards\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.russianrivervineyards.com/\">This Forestville outpost\u003c/a> has always been a great spot to sit outside among grapevines and redwoods and ponder the Wine Country lifestyle. The weekend brunch is a great excuse to linger.\u003c/p>\n\u003ch2>Drake's Fireside Lounge\u003c/h2>\n\u003cp>103 CA-1\u003cbr>\nBodega Bay, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1001px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/09/drakes-fireside-lounge.jpg\" alt=\"Drake's Fireside Lounge\" width=\"1001\" height=\"637\">\u003cfigcaption class=\"wp-caption-text\">Drake's Fireside Lounge\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://bodegabaylodge.com/dining/drakes-fireside-lounge\">Drake's\u003c/a> is a great spot to relax and experience the Sonoma Coast. Get cozy indoors next to a stone fireplace or take in the sunset, nestled in a teak rocking chair by the outdoor fire pit. Through the lenses of the patio binoculars, you can track migrating whales, spot coastal birds, or follow the kite surfers in the distant harbor.\u003c/p>\n\u003ch2>Fisherman's Cove\u003c/h2>\n\u003cp>1850 Bay Flat Rd.\u003cbr>\nBodega Bay, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/08/fishermanscove-1.jpg\" alt=\"Fisherman's Cove \" width=\"1000\" height=\"581\">\u003cfigcaption class=\"wp-caption-text\">Fisherman's Cove\u003c/figcaption>\u003c/figure>\n\u003cp>A no-nonsense family-owned\u003ca href=\"https://www.fishermanscovebodegabay.com/\"> seafood shack and fishing-marine supply store\u003c/a> specializing in fresh local oysters harvested from Tamales Bay. Their crab sandwich rivals nearby Spud Point, but we’ll let you make that call.\u003c/p>\n\u003ch2>Spud Point Crab Company\u003c/h2>\n\u003cp>1910 Westshore Rd.\u003cbr>\nBodega Bay, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/09/cj1110_CrabPots01-1024x647.jpg\" alt=\"Crab Pots at Spud Point Crab Company \" width=\"1024\" height=\"647\">\u003cfigcaption class=\"wp-caption-text\">Crab Pots at Spud Point Crab Company\u003c/figcaption>\u003c/figure>\n\u003cp>This family operated old-style \u003ca href=\"https://www.spudpointcrab.com/\">Fishermen’s Wharf restaurant\u003c/a> is a “dream-come-true” for owners Tony and Carol Anello. The restaurant’s fresh crab and wild king salmon is caught by Tony and his son Mark. Carol and daughters Lisa and Gina run the store, serving up famous clam chowder and crab cakes. The outdoor picnic tables offer views of the bay and the fishing fleet.\u003c/p>\n\u003ch2>River's End\u003c/h2>\n\u003cp>11048 Highway 1\u003cbr>\nJenner, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/MA0617_CLOSETOHOME1_398915-1024x672.jpg\" alt=\"River's End \" width=\"1024\" height=\"672\">\u003cfigcaption class=\"wp-caption-text\">River's End\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ilovesunsets.com/\">This romantic Jenner restaurant\u003c/a> is the perfect place to end a day on the coast. With large windows overlooking the shore, this spot’s sunset views mixed with the fresh-out-of-the-ocean seafood is a dinner you’ll remember.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Maci Martell contributed to this article.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared in \u003ca href=\"https://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133434/where-to-eat-outside-the-best-restaurant-patios-in-sonoma-county-2019",
"authors": [
"11349"
],
"categories": [
"bayareabites_13306",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_15156",
"bayareabites_181",
"bayareabites_61"
],
"tags": [
"bayareabites_15912",
"bayareabites_356",
"bayareabites_16340"
],
"featImg": "bayareabites_133487",
"label": "bayareabites"
},
"bayareabites_133568": {
"type": "posts",
"id": "bayareabites_133568",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133568",
"score": null,
"sort": [
1557421788000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1557421788,
"format": "standard",
"disqusTitle": "Post-Jardinière, Traci Des Jardins Celebrates 5 Years With Presidio's Commissary",
"title": "Post-Jardinière, Traci Des Jardins Celebrates 5 Years With Presidio's Commissary",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside tag='traci-des-jardins' label='More Traci Des Jardin on KQED']\u003c/p>\n\u003cp>Diners and chefs around the Bay Area mourned \u003ca href=\"http://www.tracidesjardins.com/\">Traci Des Jardins\u003c/a>'s \u003ca href=\"https://www.kqed.org/bayareabites/133422/adieu-to-jardiniere-remembrances-and-caviar-in-the-iconic-restaurants-final-days\">Jardinière\u003c/a> when it closed after 21 years just last month, but, as \u003ca href=\"https://www.nytimes.com/2019/03/25/dining/jardiniere-closing-traci-des-jardins.html\">the New York Times announcement\u003c/a> reminded us, it was just a piece of Des Jardin's empire and the chef isn't planning on slowing down any time soon.\u003c/p>\n\u003cp>Des Jardins's other San Francisco projects are Mijita Cocina Mexicana, a casual Mexican restaurant in the Ferry Building, the weeknights-only bar called \u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">School Night\u003c/a>, The Commissary, Arguello and Transit (the last three are all in the Presidio and partnerships with the Presidio Trust). And on \u003cb>May 22 from 6pm-9pm\u003c/b>, The Commissary will be celebrating its own milestone: 5 years of Spanish-influenced cuisine and cocktails!\u003c/p>\n\u003cp>Des Jardins says, \"When I opened The Commissary five years ago, I was excited to have the chance to bring one of my favorite parks, the Presidio, into the lives of more San Franciscans and travelers alike and was inspired by its history as a military settlement originally established by Spanish conquistadores in the 1800s.\"\u003c/p>\n\u003cp>For just one special night, the chefs who worked alongside Des Jardins in The Commissary's kitchen will return to celebrate its 5th anniversary with a menu of cava, tapas, and paella.\u003c/p>\n\u003cfigure id=\"attachment_133576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133576\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins.jpg\" alt=\"Left to right: Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Left to right: Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins \u003ccite>(The Commissary)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Des Jardins and Executive Chef Eric Minnich will be joined by former chefs including Reylon Agustin, executive chef at Michelin-starred \u003ca href=\"http://www.maderasandhill.com/\">Madera\u003c/a> in Menlo Park, Rogelio Garcia, chef de cuisine at Michelin-starred \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a> in San Francisco and a Top Chef season 15 contestant, and Robbie Lewis, regional culinary director for Bon Appétit Management Company. Chef Tom Meckfessel will also be there with his wood-fired mobile paella, \u003ca href=\"https://www.paelladelreyes.com/\">Paella del Reyes\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I am thrilled to have some of our former chefs back in The Commissary kitchen and to toast to the wonderful past 5 years,\" says Des Jardins.\u003c/p>\n\u003cp>What will you find on the menu? Salt Cod Fritters with Garlic Aioli, Braised Pork Tostada with Aioli, Elote Fingerlime with Cotija and Espuma, Spanish Octopus with Sauce Al Pastor and Citrus are just a few mouthwatering items offered. To see the full menu and to purchase your tickets ($85 for a seat) visit The Commissary's \u003ca href=\"http://www.thecommissarysf.com/five-year-anniversary-party\">the anniversary page\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And don't forget the drinks! Bar Manager, Tony Stewart, will be shaking up a selection of his favorite cocktails, along with older selections like the longtime favorite, The Official, which has jalapeno-infused tequila, Pamplemousse rose, oloroso and grapefruit bitters.\u003c/p>\n\u003cfigure id=\"attachment_133575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails.jpg\" alt=\"An array of cocktails from The Commissary\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An array of cocktails from The Commissary \u003ccite>(Kassie Borreson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "133568 https://ww2.kqed.org/bayareabites/?p=133568",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/05/09/post-jardiniere-traci-des-jardin-celebrates-5-years-with-presidios-commissary/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 449,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1558457650,
"excerpt": "On the heels of Jardinière closing after 21 years, Traci Des Jardins celebrates The Commissary's 5th anniversary with some old friends.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "On the heels of Jardinière closing after 21 years, Traci Des Jardins celebrates The Commissary's 5th anniversary with some old friends.",
"title": "Post-Jardinière, Traci Des Jardins Celebrates 5 Years With Presidio's Commissary | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Post-Jardinière, Traci Des Jardins Celebrates 5 Years With Presidio's Commissary",
"datePublished": "2019-05-09T10:09:48-07:00",
"dateModified": "2019-05-21T09:54:10-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "post-jardiniere-traci-des-jardin-celebrates-5-years-with-presidios-commissary",
"status": "publish",
"path": "/bayareabites/133568/post-jardiniere-traci-des-jardin-celebrates-5-years-with-presidios-commissary",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"tag": "traci-des-jardins",
"label": "More Traci Des Jardin on KQED "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Diners and chefs around the Bay Area mourned \u003ca href=\"http://www.tracidesjardins.com/\">Traci Des Jardins\u003c/a>'s \u003ca href=\"https://www.kqed.org/bayareabites/133422/adieu-to-jardiniere-remembrances-and-caviar-in-the-iconic-restaurants-final-days\">Jardinière\u003c/a> when it closed after 21 years just last month, but, as \u003ca href=\"https://www.nytimes.com/2019/03/25/dining/jardiniere-closing-traci-des-jardins.html\">the New York Times announcement\u003c/a> reminded us, it was just a piece of Des Jardin's empire and the chef isn't planning on slowing down any time soon.\u003c/p>\n\u003cp>Des Jardins's other San Francisco projects are Mijita Cocina Mexicana, a casual Mexican restaurant in the Ferry Building, the weeknights-only bar called \u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">School Night\u003c/a>, The Commissary, Arguello and Transit (the last three are all in the Presidio and partnerships with the Presidio Trust). And on \u003cb>May 22 from 6pm-9pm\u003c/b>, The Commissary will be celebrating its own milestone: 5 years of Spanish-influenced cuisine and cocktails!\u003c/p>\n\u003cp>Des Jardins says, \"When I opened The Commissary five years ago, I was excited to have the chance to bring one of my favorite parks, the Presidio, into the lives of more San Franciscans and travelers alike and was inspired by its history as a military settlement originally established by Spanish conquistadores in the 1800s.\"\u003c/p>\n\u003cp>For just one special night, the chefs who worked alongside Des Jardins in The Commissary's kitchen will return to celebrate its 5th anniversary with a menu of cava, tapas, and paella.\u003c/p>\n\u003cfigure id=\"attachment_133576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133576\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins.jpg\" alt=\"Left to right: Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Left to right: Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins \u003ccite>(The Commissary)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Des Jardins and Executive Chef Eric Minnich will be joined by former chefs including Reylon Agustin, executive chef at Michelin-starred \u003ca href=\"http://www.maderasandhill.com/\">Madera\u003c/a> in Menlo Park, Rogelio Garcia, chef de cuisine at Michelin-starred \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a> in San Francisco and a Top Chef season 15 contestant, and Robbie Lewis, regional culinary director for Bon Appétit Management Company. Chef Tom Meckfessel will also be there with his wood-fired mobile paella, \u003ca href=\"https://www.paelladelreyes.com/\">Paella del Reyes\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I am thrilled to have some of our former chefs back in The Commissary kitchen and to toast to the wonderful past 5 years,\" says Des Jardins.\u003c/p>\n\u003cp>What will you find on the menu? Salt Cod Fritters with Garlic Aioli, Braised Pork Tostada with Aioli, Elote Fingerlime with Cotija and Espuma, Spanish Octopus with Sauce Al Pastor and Citrus are just a few mouthwatering items offered. To see the full menu and to purchase your tickets ($85 for a seat) visit The Commissary's \u003ca href=\"http://www.thecommissarysf.com/five-year-anniversary-party\">the anniversary page\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And don't forget the drinks! Bar Manager, Tony Stewart, will be shaking up a selection of his favorite cocktails, along with older selections like the longtime favorite, The Official, which has jalapeno-infused tequila, Pamplemousse rose, oloroso and grapefruit bitters.\u003c/p>\n\u003cfigure id=\"attachment_133575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails.jpg\" alt=\"An array of cocktails from The Commissary\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An array of cocktails from The Commissary \u003ccite>(Kassie Borreson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133568/post-jardiniere-traci-des-jardin-celebrates-5-years-with-presidios-commissary",
"authors": [
"11404"
],
"categories": [
"bayareabites_63",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_14745",
"bayareabites_16407",
"bayareabites_1251"
],
"featImg": "bayareabites_133574",
"label": "bayareabites"
},
"bayareabites_133544": {
"type": "posts",
"id": "bayareabites_133544",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133544",
"score": null,
"sort": [
1557348700000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1557348700,
"format": "standard",
"disqusTitle": "Drag Legend Juanita MORE! Now Has Her Own Humphry Slocombe Ice Cream",
"title": "Drag Legend Juanita MORE! Now Has Her Own Humphry Slocombe Ice Cream",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside tag='humphry-slocombe' label='More on Humphry Slocombe']\u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> is well known for their quirky ice cream flavors and fun collaborations (\u003ca href=\"https://www.kqed.org/bayareabites/132870/can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available\">Queer Eye\u003c/a> and \u003ca href=\"https://www.kqed.org/pop/9712/humphry-slocombe-and-cirque-du-soleil-create-the-first-circus-inspired-ice-cream-amaluna\">Cirque de Soleil\u003c/a> to name a few), and their next project in honor of Pride is no exception.\u003c/p>\n\u003cp>In partnership with Bay Area drag icon, \u003ca href=\"https://juanitamore.com/\">Juanita MORE!\u003c/a>, Humphry Slocombe's Jake Godby and Sean Vahey have created a one-of-a-kind flavor aptly called...Juanita MORE! According to the drag queen and restaurateur, \"The flavors come together perfectly. It’s absolutely delicious and filled with loads of love!\"\u003c/p>\n\u003cp>This new ice cream flavor is inspired in part by the specialty cocktail that \u003ca href=\"https://www.hitopsbar.com/hi-tops-sf\">Hi Tops\u003c/a>, the staple Castro gay sports bar, created in her honor over 10 years ago.\u003c/p>\n\u003cp>The cocktail \"was a sexy take on a Moscow Mule,\" explains Juanita MORE!, “The ingredients include blackberries, bourbon, and ginger beer. It was an instant hit and is still in great demand. It was a thrill to work for the team at Humphry Slocombe to recreate it in the form of ice cream.”\u003c/p>\n\u003cfigure id=\"attachment_133559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg\" alt=\"The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey. \u003ccite>(Cole Church)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jake Godby, co-founder of Humphry Slocombe, agrees, \"It’s was an honor to create a tribute ice cream for the legendary drag icon Juanita More! Both are over the top, slightly off-color, and just the right amount of spice and fruit.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The new Juanita MORE! flavor will be available in all Humphry Slocombe scoop shops starting in June in honor of Pride, but Humphry Slocombe, Juanita MORE! and Hi Tops are hosting \u003ca href=\"https://www.eventbrite.com/e/the-humphry-slocombe-juanita-more-ice-cream-tickets-61144019408\">a launch party\u003c/a> in San Francisco on \u003cb>Sunday, May 12 from 12pm-1pm\u003c/b>. The event is free to attend, and fans will have the chance to get an exclusive first “taste” of this new boozy flavor PLUS to hang out with the drag legend herself!\u003c/p>\n\n",
"disqusIdentifier": "133544 https://ww2.kqed.org/bayareabites/?p=133544",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/05/08/drag-legend-juanita-more-now-has-her-own-humphry-slocombe-ice-cream/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 318,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1558457827,
"excerpt": "Humphry Slocombe's Pride Month collaboration with drag icon Juanita MORE! is sexy, sweet and definitely a little boozy.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Humphry Slocombe's Pride Month collaboration with drag icon Juanita MORE! is sexy, sweet and definitely a little boozy.",
"title": "Drag Legend Juanita MORE! Now Has Her Own Humphry Slocombe Ice Cream | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Drag Legend Juanita MORE! Now Has Her Own Humphry Slocombe Ice Cream",
"datePublished": "2019-05-08T13:51:40-07:00",
"dateModified": "2019-05-21T09:57:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "drag-legend-juanita-more-now-has-her-own-humphry-slocombe-ice-cream",
"status": "publish",
"path": "/bayareabites/133544/drag-legend-juanita-more-now-has-her-own-humphry-slocombe-ice-cream",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"tag": "humphry-slocombe",
"label": "More on Humphry Slocombe "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> is well known for their quirky ice cream flavors and fun collaborations (\u003ca href=\"https://www.kqed.org/bayareabites/132870/can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available\">Queer Eye\u003c/a> and \u003ca href=\"https://www.kqed.org/pop/9712/humphry-slocombe-and-cirque-du-soleil-create-the-first-circus-inspired-ice-cream-amaluna\">Cirque de Soleil\u003c/a> to name a few), and their next project in honor of Pride is no exception.\u003c/p>\n\u003cp>In partnership with Bay Area drag icon, \u003ca href=\"https://juanitamore.com/\">Juanita MORE!\u003c/a>, Humphry Slocombe's Jake Godby and Sean Vahey have created a one-of-a-kind flavor aptly called...Juanita MORE! According to the drag queen and restaurateur, \"The flavors come together perfectly. It’s absolutely delicious and filled with loads of love!\"\u003c/p>\n\u003cp>This new ice cream flavor is inspired in part by the specialty cocktail that \u003ca href=\"https://www.hitopsbar.com/hi-tops-sf\">Hi Tops\u003c/a>, the staple Castro gay sports bar, created in her honor over 10 years ago.\u003c/p>\n\u003cp>The cocktail \"was a sexy take on a Moscow Mule,\" explains Juanita MORE!, “The ingredients include blackberries, bourbon, and ginger beer. It was an instant hit and is still in great demand. It was a thrill to work for the team at Humphry Slocombe to recreate it in the form of ice cream.”\u003c/p>\n\u003cfigure id=\"attachment_133559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg\" alt=\"The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey. \u003ccite>(Cole Church)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jake Godby, co-founder of Humphry Slocombe, agrees, \"It’s was an honor to create a tribute ice cream for the legendary drag icon Juanita More! Both are over the top, slightly off-color, and just the right amount of spice and fruit.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The new Juanita MORE! flavor will be available in all Humphry Slocombe scoop shops starting in June in honor of Pride, but Humphry Slocombe, Juanita MORE! and Hi Tops are hosting \u003ca href=\"https://www.eventbrite.com/e/the-humphry-slocombe-juanita-more-ice-cream-tickets-61144019408\">a launch party\u003c/a> in San Francisco on \u003cb>Sunday, May 12 from 12pm-1pm\u003c/b>. The event is free to attend, and fans will have the chance to get an exclusive first “taste” of this new boozy flavor PLUS to hang out with the drag legend herself!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133544/drag-legend-juanita-more-now-has-her-own-humphry-slocombe-ice-cream",
"authors": [
"11404"
],
"categories": [
"bayareabites_1653",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1763",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_8399",
"bayareabites_16406",
"bayareabites_14745"
],
"featImg": "bayareabites_133548",
"label": "bayareabites"
},
"bayareabites_133503": {
"type": "posts",
"id": "bayareabites_133503",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133503",
"score": null,
"sort": [
1556900206000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1556900206,
"format": "video",
"disqusTitle": "José Andrés, Andrew Zimmern, Rachael Ray and More Celebrate Jacques Pépin's Daytime Emmy Win",
"title": "José Andrés, Andrew Zimmern, Rachael Ray and More Celebrate Jacques Pépin's Daytime Emmy Win",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside tag='jacques-pepin' label='More Pépin' sites='arts,bayareabites,checkplease']\u003c/p>\n\u003cp>On \u003cb>May 3, 2019\u003c/b>, Jacques Pépin will receive a Lifetime Achievement Award at the Daytime Emmys. In honor of the occasion, we took a look back at the 16-time James Beard Award winner, French Legion of Honor member chef, author and TV personality's vibrant career. Pépin's friends, family and colleagues also got together on camera to celebrate the well-deserved honor (you will see some recognizable faces in the video above).\u003c/p>\n\u003cp>Fellow PBS chef \u003ca href=\"https://www.kqed.org/tv/programs/index.jsp?pgmid=25270\">Martin Yan\u003c/a> also puts it best, saying, \"Jacques, you have more lifetime awards than a cat has lives. Then again, I cannot think of anyone more deserving. For me, it is a privilege of a lifetime to learn from you, to be inspired by you. Congratulations, my friend.\"\u003c/p>\n\u003cp>Over his career, Pépin hosted 12 PBS cooking shows, like '\u003ca href=\"https://www.kqed.org/w/morefastfoodmyway/\">Jacques Pépin: More Fast Food My Way\u003c/a>,' '\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">Essential Pepin\u003c/a>' and '\u003ca href=\"https://www.kqed.org/jpepinheart/\">Jacques Pépin Heart & Soul\u003c/a>' to name a few. All of his programs were filmed at KQED, and it is an honor and a joy to see a member of the KQED family receive this distinguished, well-deserved award.\u003c/p>\n\u003cp>Congratulations, Chef!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>An abbreviated version of the video above will air at the Emmys ceremony.\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "133503 https://ww2.kqed.org/bayareabites/?p=133503",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/05/03/jose-andres-andrew-zimmern-rachael-ray-and-more-celebrate-jacques-pepins-daytime-emmy-win/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 224,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1557352298,
"excerpt": "Chefs, KQED staff and more gather to celebrate Jacques Pépin's Daytime Emmy win and his vibrant, prolific career.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chefs, KQED staff and more gather to celebrate Jacques Pépin's Daytime Emmy win and his vibrant, prolific career.",
"title": "José Andrés, Andrew Zimmern, Rachael Ray and More Celebrate Jacques Pépin's Daytime Emmy Win | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "José Andrés, Andrew Zimmern, Rachael Ray and More Celebrate Jacques Pépin's Daytime Emmy Win",
"datePublished": "2019-05-03T09:16:46-07:00",
"dateModified": "2019-05-08T14:51:38-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "jose-andres-andrew-zimmern-rachael-ray-and-more-celebrate-jacques-pepins-daytime-emmy-win",
"status": "publish",
"videoEmbed": "https://youtu.be/hWKoBjzdve4",
"path": "/bayareabites/133503/jose-andres-andrew-zimmern-rachael-ray-and-more-celebrate-jacques-pepins-daytime-emmy-win",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"tag": "jacques-pepin",
"label": "More Pépin ",
"sites": "arts,bayareabites,checkplease"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On \u003cb>May 3, 2019\u003c/b>, Jacques Pépin will receive a Lifetime Achievement Award at the Daytime Emmys. In honor of the occasion, we took a look back at the 16-time James Beard Award winner, French Legion of Honor member chef, author and TV personality's vibrant career. Pépin's friends, family and colleagues also got together on camera to celebrate the well-deserved honor (you will see some recognizable faces in the video above).\u003c/p>\n\u003cp>Fellow PBS chef \u003ca href=\"https://www.kqed.org/tv/programs/index.jsp?pgmid=25270\">Martin Yan\u003c/a> also puts it best, saying, \"Jacques, you have more lifetime awards than a cat has lives. Then again, I cannot think of anyone more deserving. For me, it is a privilege of a lifetime to learn from you, to be inspired by you. Congratulations, my friend.\"\u003c/p>\n\u003cp>Over his career, Pépin hosted 12 PBS cooking shows, like '\u003ca href=\"https://www.kqed.org/w/morefastfoodmyway/\">Jacques Pépin: More Fast Food My Way\u003c/a>,' '\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">Essential Pepin\u003c/a>' and '\u003ca href=\"https://www.kqed.org/jpepinheart/\">Jacques Pépin Heart & Soul\u003c/a>' to name a few. All of his programs were filmed at KQED, and it is an honor and a joy to see a member of the KQED family receive this distinguished, well-deserved award.\u003c/p>\n\u003cp>Congratulations, Chef!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>An abbreviated version of the video above will air at the Emmys ceremony.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133503/jose-andres-andrew-zimmern-rachael-ray-and-more-celebrate-jacques-pepins-daytime-emmy-win",
"authors": [
"11404"
],
"categories": [
"bayareabites_63",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1593"
],
"tags": [
"bayareabites_16405",
"bayareabites_242"
],
"featImg": "bayareabites_91166",
"label": "bayareabites"
},
"bayareabites_133422": {
"type": "posts",
"id": "bayareabites_133422",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133422",
"score": null,
"sort": [
1556305568000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1556305568,
"format": "standard",
"disqusTitle": "Adieu to Jardinière: Remembrances (and caviar) in the iconic restaurant's final days",
"title": "Adieu to Jardinière: Remembrances (and caviar) in the iconic restaurant's final days",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>By Chloé Hennen\u003c/i>\u003c/p>\n\u003cp>If the headline of this story reads a tad elegiac, it's because the closing of Jardinière, after dinner service this Saturday night, after 21 years as one of the most iconic spots in town, will be a loss for San Francisco.\u003c/p>\n\u003cp>At a time when the texture of the city seems to be constantly changing threads and other legacy businesses are shuttering (the beloved Beach Blanket Babylon is also soon to take its final bow), some longtime San Franciscans are feeling a bit nostalgic, wondering if future generations here will have any idea what they missed.\u003c/p>\n\u003cp>Most certainly it's yet another signal of an ending era, as fine dining destinations make way for pop-ups and food trucks with cult followings. There may never be another de facto special occasion destination here quite like Jardinière, but the city will move on as the city always does. For Traci Des Jardins, though—and for every busser, server, host, GM, bartender, line cook, and chef who's ever worked for her—it's an end scene that won't soon be forgotten. But as is usual in the case of a natural death at the end of a long run, the current tenor at the corner of Grove and Franklin streets is more tuned toward celebrating life.\u003c/p>\n\u003cfigure id=\"attachment_133425\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg\" alt=\"Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close.\" width=\"980\" height=\"718\" class=\"size-full wp-image-133425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-768x563.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close. \u003ccite>(Aubrie Pick)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I always wanted it to be excellent, and never slip,\" said the chef over the phone on Tuesday. (It never did, as reviewer Nick Czap found when he revisited \u003ca href=\"https://www.7x7.com/rediscovering-des-jardins-20-years-jardiniere-2489536353.html\">the restaurant upon its 20th anniversary\u003c/a>.) With just five dinner services to go then, she acknowledged the moment was bittersweet—amid an outpouring of sentiment, she was characteristically resolute: \"Jardinière is such a personal, high touch place, it requires a big part of me for it to feel right. I'm in a different phase in my life now, so I feel ready to let it go.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Des Jardins' signature restaurant has, of course, been a primary influencer—alongside Alice Waters' Chez Panisse and Judy Rodgers' Zuni Cafe—in the way we eat and dine here; their philosophies running deep beneath the buzz words they helped create: local, seasonal, sustainable—to say nothing of being damn delicious. But the restaurant famed for its martini-cut double doors, sparkling champagne dome, warm bread salad, and duck liver mousse was best-loved among its regulars for the culture of high care and hospitality that Des Jardins fostered with her incredibly pro and devoted team. For many, it was our Cheers—albeit a pretty fancy Cheers—where they called us by name while serving our Tsar Nicolai caviar beneath Tiffany-style lamps at the bar.\u003c/p>\n\u003cp>If you know anything about Traci, you already know that the end of \u003ca href=\"https://jardiniere.com/\">Jardinière\u003c/a> is by no means the end of Des Jardins. She will continue on in her hard-working role as a day-to-day restaurateur (let's not forget that she still helms a handful of eateries in SF) and as an \u003ca href=\"https://www.7x7.com/givers-shakers-traci-des-jardins-la-empatica-1787004397.html\">industry mentor and sage\u003c/a>. But Jardinière, as she says, was \"the mother ship,\" and it has beamed us all up in one way or another, leaving a lasting impression as the backdrop of our heady first dates, intoxicating proposals, milestone birthdays, and black-tie gala nights since it opened in 1997. The space has even seen its share of weddings, even my own.\u003c/p>\n\u003cp>In 2008 I exchanged marriage vows beneath that iconic dome, and descended that gracefully curving staircase to share croquembouche and glasses of Billecart-Salmon (the house favorite Champagne) with family and friends, Traci among them. It would probably make for a neater story had that union been happy and lasting (the setting way outlived the sanctity of the marriage), but I still carry with me that rare sense of specialness imparted by the place and its host. In an interview with 7x7 back in 2014, Traci's pal, MythBusters star Adam Savage, called her \"as salt-of-the-earth as it gets.\" She welcomes everyone around her like family.\u003c/p>\n\u003cp>In talking to Traci and to some of her team during the restaurant's final days, family is the theme that keeps bubbling up.\u003c/p>\n\u003cfigure id=\"attachment_133426\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg\" alt=\"Traci Des Jardins with Amy Reynolds, her chief of staff.\" width=\"980\" height=\"694\" class=\"size-full wp-image-133426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-768x544.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins with Amy Reynolds, her chief of staff. \u003ccite>(Amy Reynolds)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I cried all the way through it,\" she told me in a text message, on March 25th, of sharing the news with her team, just before Kim Severson \u003ca href=\"https://www.nytimes.com/2019/03/25/dining/jardiniere-closing-traci-des-jardins.html?fbclid=IwAR3PFrP6md0pxsDAPe7TBmrff4IXW8vHrF64zCKUqKwyGMIzjSkULj3h0Fs\">shared it with the world via The New York Times\u003c/a>. \"It was an amazing experience, how much they could all hold me.\"\u003c/p>\n\u003cp>Since word got out, the brick walls of the old restaurant have been packed with regulars returning to pay final tribute—my favorite-ever caviar presentation, the one that hasn't changed in 21 years, flying out of the kitchen each night and all night long.\u003c/p>\n\u003cfigure id=\"attachment_133427\" class=\"wp-caption aligncenter\" style=\"max-width: 607px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg\" alt=\"Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997.\" width=\"607\" height=\"761\" class=\"size-full wp-image-133427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg 607w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere-160x201.jpg 160w\" sizes=\"(max-width: 607px) 100vw, 607px\">\u003cfigcaption class=\"wp-caption-text\">Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997. \u003ccite>(Traci Des Jardins via Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We aren't staffed to handle this kind of volume, so alums have been coming in to work shifts, both front and back of house, to lend a hand,\" she said. \"It's the way that it feels in terms of a family, how connected our people are and the bonds they've formed here.\" Many of her closing team has been with her for ages—executive chef Audie Golder joined the line in 2009 as a 23-year-old fresh from culinary school; and chief of staff Amy Reynolds started as a hostess a decade ago. Many of those who did get away didn't go far.\u003c/p>\n\u003cp>\"Robbie Lewis' kids were practically born here,\" laughs Traci, who first hired Lewis in her pre-Jardinière days at the now-closed but then much-hyped and celebrity-backed FiDi restaurant Rubicon. He quit soon after to take a job at another much-hyped, now-closed restaurant—\"She was so pissed at me she was shaking and crying, and I was crying, and she told me I would regret this,\" Lewis remembers, \"and I did. I tucked my tail, went back to Rubicon and was all in—from that moment I decided I would do whatever Traci said. I was like, this is my person. She is my chef.\"\u003c/p>\n\u003cfigure id=\"attachment_133428\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg\" alt=\"Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day.\" width=\"980\" height=\"654\" class=\"size-full wp-image-133428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-768x513.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day. \u003ccite>(Robbie Lewis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the two-plus decades since, Lewis logged about eight years in the kitchen at Jardinière, where he became executive chef in 2002, and then helped open her pair of Presidio restaurants. He's a big, outwardly macho guy and a fierce commander in the kitchen, and yet he immediately goes soft on the topic of his mentor and her mother ship.\u003c/p>\n\u003cp>\"Traci's been thinking about this decision for some time, and she called to tell me about a week before the news broke. But on that day, I got all these calls and social media started going crazy, and it was so much more impactful than I expected. It was really an emotionally tender moment.\"\u003c/p>\n\u003cp>He recalled his early days in Traci's kitchen, where though he was just three years her junior, there was no questioning who was the boss. \"In terms of having your shit together, she was just way ahead of me. She was this force to be reckoned with, a badass chef, a ball buster, with this amazing tenacity and ability to keep cranking it out.\" Lewis captures Traci—the Scorpio who can be deadly serious and X-acto sharp, but also nurturing and old-soul wise.\u003c/p>\n\u003cp>\"She has this ability to mentor in a style that's empowering. She allows you to make mistakes. And she was always generous with me in the press, sharing her shine which a lot of chefs would never fucking do,\" he said. \"She has challenged me in so many ways, not just to be a better chef, but to be a better husband and father.\"\u003c/p>\n\u003cp>Stories like these are the norm among the Jardinière tribe. Chief of staff Reynolds met both her best friend and husband here as she worked her way through pretty much every front-of-house and service job outside of the kitchen before the chef took a chance and made the server her personal assistant. Over the past several years, they forged an unknown path together. \"In the kitchen, it's very clear what your job is. You make food, there are techniques and fundamentals. if you're cutting an onion wrong, Traci can step in and offer another way of doing it. In our world, we kind of figured it out together; her years and expertise were a mentorship for me,\" said Reynolds, who though she will remain on Traci's team, is also feeling the tug of Jardinière's last days.\u003c/p>\n\u003cp>\"It's a freak wave of emotion,\" she said. \"Some days it's all business and let's just get through steps 1 to 15, and other days it's so emotional. I gave a pep talk to the staff before service the other day and ended up just bawling—I thought, god this is so embarrassing. This is my family and my home.\"\u003c/p>\n\u003cp>Chef Audie, as they call him, never could get away from the restaurant though he did try. \"Every time I thought about leaving, some new door opened up for me here. [Traci's] given me quite a bit of creative freedom...There was a point when we were going through like 30 pounds of kimchi, and kimchi's not really an ingredient you'd expect to see at Jardinière, but she's always been open to ideas.\"\u003c/p>\n\u003cp>When someone actually does leave the restaurant, it's tradition that they tell a story, some memory of it, on their final day. \"I've been thinking about what mine would be,\" said Golder, who says meeting his wife, Michelle (now a baker at B. Patisserie), on the line back in 2012 takes the cake.\u003c/p>\n\u003cp>It seems clear that all of this—the mentorship, the bonds, the marriages, and babies—are not the product of Jardinière's 21-year tenure but rather the reason for it. Silicon Valley companies can talk all day long about their \"culture,\" but they'll never have anything on this place, where passion started, and was shared, from the top.\u003c/p>\n\u003cp>But back to that celebration of life. Jardinière may be done—get in for one last toast before the kitchen closes on Saturday, April 27th—but you'll find that same spirit of hospitality on tap, or better—in the form of a margarita—at the various local Mexican- and Spanish-style restaurants (all blessedly more affordable than the French-Californian mother ship) inspired by Traci's Mexican heritage.\u003c/p>\n\u003cp>She's also cooking up something new, because at the end of day, Traci is Jardinière—which is French for a female gardener—and still just 53, she has plenty tending left to do.\u003c/p>\n\u003cfigure id=\"attachment_133429\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg\" alt=\"Traci Des Jardins, photographed for 7x7's December 2014 print edition.\" width=\"980\" height=\"1225\" class=\"size-full wp-image-133429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-960x1200.jpg 960w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins, photographed for 7x7's December 2014 print edition. \u003ccite>(Matt Edge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "133422 https://ww2.kqed.org/bayareabites/?p=133422",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/04/26/adieu-to-jardiniere-remembrances-and-caviar-in-the-iconic-restaurants-final-days/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1926,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1556305568,
"excerpt": "As is usual in the case of a natural death at the end of a long run, the current tenor at the corner of Grove and Franklin streets is more tuned toward celebrating life.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "As is usual in the case of a natural death at the end of a long run, the current tenor at the corner of Grove and Franklin streets is more tuned toward celebrating life.",
"title": "Adieu to Jardinière: Remembrances (and caviar) in the iconic restaurant's final days | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Adieu to Jardinière: Remembrances (and caviar) in the iconic restaurant's final days",
"datePublished": "2019-04-26T12:06:08-07:00",
"dateModified": "2019-04-26T12:06:08-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "adieu-to-jardiniere-remembrances-and-caviar-in-the-iconic-restaurants-final-days",
"status": "publish",
"path": "/bayareabites/133422/adieu-to-jardiniere-remembrances-and-caviar-in-the-iconic-restaurants-final-days",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>By Chloé Hennen\u003c/i>\u003c/p>\n\u003cp>If the headline of this story reads a tad elegiac, it's because the closing of Jardinière, after dinner service this Saturday night, after 21 years as one of the most iconic spots in town, will be a loss for San Francisco.\u003c/p>\n\u003cp>At a time when the texture of the city seems to be constantly changing threads and other legacy businesses are shuttering (the beloved Beach Blanket Babylon is also soon to take its final bow), some longtime San Franciscans are feeling a bit nostalgic, wondering if future generations here will have any idea what they missed.\u003c/p>\n\u003cp>Most certainly it's yet another signal of an ending era, as fine dining destinations make way for pop-ups and food trucks with cult followings. There may never be another de facto special occasion destination here quite like Jardinière, but the city will move on as the city always does. For Traci Des Jardins, though—and for every busser, server, host, GM, bartender, line cook, and chef who's ever worked for her—it's an end scene that won't soon be forgotten. But as is usual in the case of a natural death at the end of a long run, the current tenor at the corner of Grove and Franklin streets is more tuned toward celebrating life.\u003c/p>\n\u003cfigure id=\"attachment_133425\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg\" alt=\"Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close.\" width=\"980\" height=\"718\" class=\"size-full wp-image-133425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-768x563.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close. \u003ccite>(Aubrie Pick)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I always wanted it to be excellent, and never slip,\" said the chef over the phone on Tuesday. (It never did, as reviewer Nick Czap found when he revisited \u003ca href=\"https://www.7x7.com/rediscovering-des-jardins-20-years-jardiniere-2489536353.html\">the restaurant upon its 20th anniversary\u003c/a>.) With just five dinner services to go then, she acknowledged the moment was bittersweet—amid an outpouring of sentiment, she was characteristically resolute: \"Jardinière is such a personal, high touch place, it requires a big part of me for it to feel right. I'm in a different phase in my life now, so I feel ready to let it go.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Des Jardins' signature restaurant has, of course, been a primary influencer—alongside Alice Waters' Chez Panisse and Judy Rodgers' Zuni Cafe—in the way we eat and dine here; their philosophies running deep beneath the buzz words they helped create: local, seasonal, sustainable—to say nothing of being damn delicious. But the restaurant famed for its martini-cut double doors, sparkling champagne dome, warm bread salad, and duck liver mousse was best-loved among its regulars for the culture of high care and hospitality that Des Jardins fostered with her incredibly pro and devoted team. For many, it was our Cheers—albeit a pretty fancy Cheers—where they called us by name while serving our Tsar Nicolai caviar beneath Tiffany-style lamps at the bar.\u003c/p>\n\u003cp>If you know anything about Traci, you already know that the end of \u003ca href=\"https://jardiniere.com/\">Jardinière\u003c/a> is by no means the end of Des Jardins. She will continue on in her hard-working role as a day-to-day restaurateur (let's not forget that she still helms a handful of eateries in SF) and as an \u003ca href=\"https://www.7x7.com/givers-shakers-traci-des-jardins-la-empatica-1787004397.html\">industry mentor and sage\u003c/a>. But Jardinière, as she says, was \"the mother ship,\" and it has beamed us all up in one way or another, leaving a lasting impression as the backdrop of our heady first dates, intoxicating proposals, milestone birthdays, and black-tie gala nights since it opened in 1997. The space has even seen its share of weddings, even my own.\u003c/p>\n\u003cp>In 2008 I exchanged marriage vows beneath that iconic dome, and descended that gracefully curving staircase to share croquembouche and glasses of Billecart-Salmon (the house favorite Champagne) with family and friends, Traci among them. It would probably make for a neater story had that union been happy and lasting (the setting way outlived the sanctity of the marriage), but I still carry with me that rare sense of specialness imparted by the place and its host. In an interview with 7x7 back in 2014, Traci's pal, MythBusters star Adam Savage, called her \"as salt-of-the-earth as it gets.\" She welcomes everyone around her like family.\u003c/p>\n\u003cp>In talking to Traci and to some of her team during the restaurant's final days, family is the theme that keeps bubbling up.\u003c/p>\n\u003cfigure id=\"attachment_133426\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg\" alt=\"Traci Des Jardins with Amy Reynolds, her chief of staff.\" width=\"980\" height=\"694\" class=\"size-full wp-image-133426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-768x544.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins with Amy Reynolds, her chief of staff. \u003ccite>(Amy Reynolds)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I cried all the way through it,\" she told me in a text message, on March 25th, of sharing the news with her team, just before Kim Severson \u003ca href=\"https://www.nytimes.com/2019/03/25/dining/jardiniere-closing-traci-des-jardins.html?fbclid=IwAR3PFrP6md0pxsDAPe7TBmrff4IXW8vHrF64zCKUqKwyGMIzjSkULj3h0Fs\">shared it with the world via The New York Times\u003c/a>. \"It was an amazing experience, how much they could all hold me.\"\u003c/p>\n\u003cp>Since word got out, the brick walls of the old restaurant have been packed with regulars returning to pay final tribute—my favorite-ever caviar presentation, the one that hasn't changed in 21 years, flying out of the kitchen each night and all night long.\u003c/p>\n\u003cfigure id=\"attachment_133427\" class=\"wp-caption aligncenter\" style=\"max-width: 607px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg\" alt=\"Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997.\" width=\"607\" height=\"761\" class=\"size-full wp-image-133427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg 607w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere-160x201.jpg 160w\" sizes=\"(max-width: 607px) 100vw, 607px\">\u003cfigcaption class=\"wp-caption-text\">Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997. \u003ccite>(Traci Des Jardins via Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We aren't staffed to handle this kind of volume, so alums have been coming in to work shifts, both front and back of house, to lend a hand,\" she said. \"It's the way that it feels in terms of a family, how connected our people are and the bonds they've formed here.\" Many of her closing team has been with her for ages—executive chef Audie Golder joined the line in 2009 as a 23-year-old fresh from culinary school; and chief of staff Amy Reynolds started as a hostess a decade ago. Many of those who did get away didn't go far.\u003c/p>\n\u003cp>\"Robbie Lewis' kids were practically born here,\" laughs Traci, who first hired Lewis in her pre-Jardinière days at the now-closed but then much-hyped and celebrity-backed FiDi restaurant Rubicon. He quit soon after to take a job at another much-hyped, now-closed restaurant—\"She was so pissed at me she was shaking and crying, and I was crying, and she told me I would regret this,\" Lewis remembers, \"and I did. I tucked my tail, went back to Rubicon and was all in—from that moment I decided I would do whatever Traci said. I was like, this is my person. She is my chef.\"\u003c/p>\n\u003cfigure id=\"attachment_133428\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg\" alt=\"Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day.\" width=\"980\" height=\"654\" class=\"size-full wp-image-133428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-768x513.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day. \u003ccite>(Robbie Lewis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the two-plus decades since, Lewis logged about eight years in the kitchen at Jardinière, where he became executive chef in 2002, and then helped open her pair of Presidio restaurants. He's a big, outwardly macho guy and a fierce commander in the kitchen, and yet he immediately goes soft on the topic of his mentor and her mother ship.\u003c/p>\n\u003cp>\"Traci's been thinking about this decision for some time, and she called to tell me about a week before the news broke. But on that day, I got all these calls and social media started going crazy, and it was so much more impactful than I expected. It was really an emotionally tender moment.\"\u003c/p>\n\u003cp>He recalled his early days in Traci's kitchen, where though he was just three years her junior, there was no questioning who was the boss. \"In terms of having your shit together, she was just way ahead of me. She was this force to be reckoned with, a badass chef, a ball buster, with this amazing tenacity and ability to keep cranking it out.\" Lewis captures Traci—the Scorpio who can be deadly serious and X-acto sharp, but also nurturing and old-soul wise.\u003c/p>\n\u003cp>\"She has this ability to mentor in a style that's empowering. She allows you to make mistakes. And she was always generous with me in the press, sharing her shine which a lot of chefs would never fucking do,\" he said. \"She has challenged me in so many ways, not just to be a better chef, but to be a better husband and father.\"\u003c/p>\n\u003cp>Stories like these are the norm among the Jardinière tribe. Chief of staff Reynolds met both her best friend and husband here as she worked her way through pretty much every front-of-house and service job outside of the kitchen before the chef took a chance and made the server her personal assistant. Over the past several years, they forged an unknown path together. \"In the kitchen, it's very clear what your job is. You make food, there are techniques and fundamentals. if you're cutting an onion wrong, Traci can step in and offer another way of doing it. In our world, we kind of figured it out together; her years and expertise were a mentorship for me,\" said Reynolds, who though she will remain on Traci's team, is also feeling the tug of Jardinière's last days.\u003c/p>\n\u003cp>\"It's a freak wave of emotion,\" she said. \"Some days it's all business and let's just get through steps 1 to 15, and other days it's so emotional. I gave a pep talk to the staff before service the other day and ended up just bawling—I thought, god this is so embarrassing. This is my family and my home.\"\u003c/p>\n\u003cp>Chef Audie, as they call him, never could get away from the restaurant though he did try. \"Every time I thought about leaving, some new door opened up for me here. [Traci's] given me quite a bit of creative freedom...There was a point when we were going through like 30 pounds of kimchi, and kimchi's not really an ingredient you'd expect to see at Jardinière, but she's always been open to ideas.\"\u003c/p>\n\u003cp>When someone actually does leave the restaurant, it's tradition that they tell a story, some memory of it, on their final day. \"I've been thinking about what mine would be,\" said Golder, who says meeting his wife, Michelle (now a baker at B. Patisserie), on the line back in 2012 takes the cake.\u003c/p>\n\u003cp>It seems clear that all of this—the mentorship, the bonds, the marriages, and babies—are not the product of Jardinière's 21-year tenure but rather the reason for it. Silicon Valley companies can talk all day long about their \"culture,\" but they'll never have anything on this place, where passion started, and was shared, from the top.\u003c/p>\n\u003cp>But back to that celebration of life. Jardinière may be done—get in for one last toast before the kitchen closes on Saturday, April 27th—but you'll find that same spirit of hospitality on tap, or better—in the form of a margarita—at the various local Mexican- and Spanish-style restaurants (all blessedly more affordable than the French-Californian mother ship) inspired by Traci's Mexican heritage.\u003c/p>\n\u003cp>She's also cooking up something new, because at the end of day, Traci is Jardinière—which is French for a female gardener—and still just 53, she has plenty tending left to do.\u003c/p>\n\u003cfigure id=\"attachment_133429\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg\" alt=\"Traci Des Jardins, photographed for 7x7's December 2014 print edition.\" width=\"980\" height=\"1225\" class=\"size-full wp-image-133429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-960x1200.jpg 960w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins, photographed for 7x7's December 2014 print edition. \u003ccite>(Matt Edge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133422/adieu-to-jardiniere-remembrances-and-caviar-in-the-iconic-restaurants-final-days",
"authors": [
"11590"
],
"categories": [
"bayareabites_63",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_3328",
"bayareabites_150",
"bayareabites_1251"
],
"featImg": "bayareabites_133424",
"label": "bayareabites"
},
"bayareabites_133413": {
"type": "posts",
"id": "bayareabites_133413",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133413",
"score": null,
"sort": [
1556229952000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1556229952,
"format": "standard",
"disqusTitle": "Aliza Sokolow’s Food Photos Could Change the Way You Think About Farmers",
"title": "Aliza Sokolow’s Food Photos Could Change the Way You Think About Farmers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Scroll through the photos on your phone and chances are good that you’ll find at least one shot of food. And you’re not alone. Today, everything from how baristas decorate their lattes to the way restaurants plate their food is approached at least partly with an eye toward how it will look in a photo.\u003c/p>\n\u003cp>For Los Angeles-based photographer \u003ca href=\"https://www.sokolowphoto.com/\">Aliza Sokolow\u003c/a>, 33, food ’grams are about more than social status; they’re also a way to honor the people she admires most: farmers. A former food stylist who worked on \u003ci>\u003ca href=\"https://abc.go.com/shows/jamie-olivers-food-revolution\">Jamie Oliver’s Food Revolution\u003c/a>\u003c/i> and \u003ca href=\"https://www.cbs.com/shows/reciperehab/\">\u003ci>Recipe Rehab\u003c/i>\u003c/a>, Sokolow founded Poppyseed Agency, a social media and branding firm that works with food brands, restaurants, and chefs. Her photos show off produce: bright, carefully arranged citrus; sliced-open avocados; pints of blueberries from the farmers’ market—all showcased in \u003ca href=\"https://www.sokolowphoto.com/prints\">a stunning line of prints\u003c/a> and in her \u003ca href=\"https://www.instagram.com/alizajsokolow/\">Instagram feed\u003c/a>, where she also shares details about the people behind the food.\u003c/p>\n\u003cfigure id=\"attachment_133416\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3.jpg\" alt=\"Aliza Sokolow arranges some citrus.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-133416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Aliza Sokolow arranges some citrus. \u003ccite>(Holly Liss)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I really like to tell the stories of the farmers because they’re such heroes of mine,” Sokolow says. “They put in the manual labor and are able to tell when a tomato is ripe for the picking, something a machine is not capable of.” Her hope in capturing the work of her local farmers is to “give people a bit more knowledge and gratitude for what they’re eating and awareness as to how much went into what’s on the plate.”\u003c/p>\n\u003cp>http://www.instagram.com/p/BXV85XpAy72/\u003c/p>\n\u003cp>The popularity of food photographs in social media feeds started off as a bit of joke, but as the influence of Instagram has grown, it has become one of the best ways to recommend and learn about restaurants. “Instagram feeds are the first place Millennials look when scoping out the food,” says \u003ca href=\"https://www.michellezaporojets.com/\">Michelle Zaporojets\u003c/a>, who runs social media marketing for several Boston-based restaurants. “Foodie influencers have so much power in driving traffic just from a single photo or Instagram Story.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A self-trained photographer, Sokolow studied architecture and industrial engineering at UC Berkeley and graduated in 2009, at the height of the recession. Uncertain of what she wanted to do at a time when creative jobs were scarce, she took a job in television set design.\u003c/p>\n\u003cp>“The first day on set there were all these food stylists putting things together and I was like, ‘Oh my God, this is like teeny tiny architecture. This is what I’m going to do when I grow up.’”\u003c/p>\n\u003cp>Sokolow started apprenticing and assisting on sets, and she eventually landed a job working as an assistant to food stylists on Food Revolution. It was while in that role that she took a tour of the Santa Monica farmers’ market with \u003ca href=\"https://www.melisse.com/about-chef-josiah-citrin\">Chef Josiah Citrin of Melisse\u003c/a>, and met \u003ca href=\"http://www.freshpoint.com/author/produce-hunter/\">Karen Beverlin\u003c/a>, a “produce hunter” who introduced her to every farmer at the market.\u003c/p>\n\u003cfigure id=\"attachment_133417\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-rose-apples-10.jpg\" alt=\"Rose apples\" width=\"800\" height=\"896\" class=\"size-full wp-image-133417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-rose-apples-10.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-rose-apples-10-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-rose-apples-10-768x860.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rose apples \u003ccite>(Aliza Sokolow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sokolow says all the coolest things she knows about have come from farmers, like hidden rose (or Pink Pearl) apples (which have pink flesh), orange watermelons, oca wood sorrel, which comes in 32 different varieties and colors.\u003c/p>\n\u003cp>Her a-ha moment came one day when she brought produce from Laura Ramirez of J.J.’s \u003ca href=\"https://www.instagram.com/jjslonedaughterranch/?hl=en\">Lone Daughter Ranch\u003c/a>. Ramirez is known for growing a variety of citrus, 12 different kinds of avocados, and other specialty fruit. Sokolow bought two of each type of avocado, went home, cut them all open and took a picture that she posted online. It quickly caught the attention of editors at Food & Wine, who asked if they could use it.\u003c/p>\n\u003cp>“I was like ‘Oh, maybe that is art,’” says Sokolow.\u003c/p>\n\u003cp>After getting burned out from working in television, she leveraged the relationships she made at the farmers’ market to launch her digital agency, and began running the social media accounts for restaurant groups and chefs, including \u003ca href=\"http://www.hotchocolatechicago.com/mindysegal\">Mindy Segal\u003c/a> and \u003ca href=\"https://thelucquesgroup.com/suzanne-goin.html\">Suzanne Goin\u003c/a>.\u003c/p>\n\u003cp>In 2016, Sokolow began selling prints of the photographs featured in her Instagram feed and some of them have made their way to restaurants around the United States, including L.A.’s \u003ca href=\"https://republiquela.com/\">République\u003c/a> and \u003ca href=\"http://moodyroosterwlv.com/\">Moody Rooster\u003c/a>. She has also donated prints for fundraisers, including one for \u003ca href=\"https://civileats.com/2018/09/04/brigaid-is-in-the-business-of-transforming-school-food/\">Brigaid\u003c/a>.\u003c/p>\n\u003cp>She uses the eye she developed through her architecture training to style the food in her photos. She’ll line up a row of colorful carrots, or place circular slices of candy-striped beets on top one another until they create a dizzying, colorful display, or cut open citrus to expose their inner geometry. Then she’ll share the photos with her 33,000 followers along with tidbits about the people who grew them in a way that is genuine, educational, and fun.\u003c/p>\n\u003cfigure id=\"attachment_133418\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-beets-9.jpg\" alt=\"Slices of beets\" width=\"800\" height=\"999\" class=\"size-full wp-image-133418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-beets-9.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-beets-9-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-beets-9-768x959.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Slices of beets \u003ccite>(Aliza Sokolow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“By using color, she’s able to make something as simple as a single avocado looking visually beautiful and extremely appealing,” says \u003ca href=\"https://myfoodsubscriptions.com/\">Beverly Friedmann\u003c/a>, a NYC-based content manager for consumer websites.\u003c/p>\n\u003cp>Aaron Choi of San Marcos-based \u003ca href=\"https://girlndug.com/\">Girl and Dug Farms\u003c/a> says that while he’s can’t say for sure if Sokolow’s \u003ca href=\"https://www.instagram.com/p/Buhc3wilcuq/\">photographs of their produce\u003c/a> has resulted in more sales, it has definitely attracted more Instagram followers for the farm.\u003c/p>\n\u003cp>“Her work has reached pockets of people who ordinarily wouldn’t browse a farm’s IG posts on their own,” Choi adds.\u003c/p>\n\u003cp>Sometimes she shoots directly at a farmers’ market, but most of the time Sokolow brings food home to photograph. It can take as long as a week to gather and shoot, as she travels from market to market across the city, seeking out particular items.\u003c/p>\n\u003cp>“The colors are what really excite me,” Sokolow says. “When you’re growing up, you think carrots are orange and watermelon is pink, but when I find a pink mushroom or I see that there are five different-colored carrots, that is so mind-blowing and exciting.”\u003c/p>\n\u003cp>http://www.instagram.com/p/BQT7bVdh1tb/\u003c/p>\n\u003cp>After a food shoot, Sokolow cooks up the ingredients or shares them with friends. Her Instagram also features a number of snaps of cakes and other baked goods often topped with dehydrated fruits. She does a lot of dehydrating and drying, for instance, to make citrus chips that she displays on charcuterie boards.\u003c/p>\n\u003cp>“I’m really a snacker, so it works out very nicely,” Sokolow says.\u003c/p>\n\u003cp>Sokolow hopes to connect with even more people through her work. “I like to show the beauty that is what’s grown from the earth,” she says. “The farmers do the work. I just cut things open.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/04/19/aliza-sokolows-food-photos-could-change-the-way-you-think-about-farmers/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "133413 https://ww2.kqed.org/bayareabites/?p=133413",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/04/25/aliza-sokolows-food-photos-could-change-the-way-you-think-about-farmers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1163,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1556229952,
"excerpt": "The L.A.-based photographer has trained her lens on the growers in your local farmers' market, showcasing the art and beauty of their hard work.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The L.A.-based photographer has trained her lens on the growers in your local farmers' market, showcasing the art and beauty of their hard work.",
"title": "Aliza Sokolow’s Food Photos Could Change the Way You Think About Farmers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Aliza Sokolow’s Food Photos Could Change the Way You Think About Farmers",
"datePublished": "2019-04-25T15:05:52-07:00",
"dateModified": "2019-04-25T15:05:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "aliza-sokolows-food-photos-could-change-the-way-you-think-about-farmers",
"status": "publish",
"path": "/bayareabites/133413/aliza-sokolows-food-photos-could-change-the-way-you-think-about-farmers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Scroll through the photos on your phone and chances are good that you’ll find at least one shot of food. And you’re not alone. Today, everything from how baristas decorate their lattes to the way restaurants plate their food is approached at least partly with an eye toward how it will look in a photo.\u003c/p>\n\u003cp>For Los Angeles-based photographer \u003ca href=\"https://www.sokolowphoto.com/\">Aliza Sokolow\u003c/a>, 33, food ’grams are about more than social status; they’re also a way to honor the people she admires most: farmers. A former food stylist who worked on \u003ci>\u003ca href=\"https://abc.go.com/shows/jamie-olivers-food-revolution\">Jamie Oliver’s Food Revolution\u003c/a>\u003c/i> and \u003ca href=\"https://www.cbs.com/shows/reciperehab/\">\u003ci>Recipe Rehab\u003c/i>\u003c/a>, Sokolow founded Poppyseed Agency, a social media and branding firm that works with food brands, restaurants, and chefs. Her photos show off produce: bright, carefully arranged citrus; sliced-open avocados; pints of blueberries from the farmers’ market—all showcased in \u003ca href=\"https://www.sokolowphoto.com/prints\">a stunning line of prints\u003c/a> and in her \u003ca href=\"https://www.instagram.com/alizajsokolow/\">Instagram feed\u003c/a>, where she also shares details about the people behind the food.\u003c/p>\n\u003cfigure id=\"attachment_133416\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3.jpg\" alt=\"Aliza Sokolow arranges some citrus.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-133416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-overhead-citrus-holly-liss-3-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Aliza Sokolow arranges some citrus. \u003ccite>(Holly Liss)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I really like to tell the stories of the farmers because they’re such heroes of mine,” Sokolow says. “They put in the manual labor and are able to tell when a tomato is ripe for the picking, something a machine is not capable of.” Her hope in capturing the work of her local farmers is to “give people a bit more knowledge and gratitude for what they’re eating and awareness as to how much went into what’s on the plate.”\u003c/p>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "http://www.instagram.com/p/BXV85XpAy72/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The popularity of food photographs in social media feeds started off as a bit of joke, but as the influence of Instagram has grown, it has become one of the best ways to recommend and learn about restaurants. “Instagram feeds are the first place Millennials look when scoping out the food,” says \u003ca href=\"https://www.michellezaporojets.com/\">Michelle Zaporojets\u003c/a>, who runs social media marketing for several Boston-based restaurants. “Foodie influencers have so much power in driving traffic just from a single photo or Instagram Story.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A self-trained photographer, Sokolow studied architecture and industrial engineering at UC Berkeley and graduated in 2009, at the height of the recession. Uncertain of what she wanted to do at a time when creative jobs were scarce, she took a job in television set design.\u003c/p>\n\u003cp>“The first day on set there were all these food stylists putting things together and I was like, ‘Oh my God, this is like teeny tiny architecture. This is what I’m going to do when I grow up.’”\u003c/p>\n\u003cp>Sokolow started apprenticing and assisting on sets, and she eventually landed a job working as an assistant to food stylists on Food Revolution. It was while in that role that she took a tour of the Santa Monica farmers’ market with \u003ca href=\"https://www.melisse.com/about-chef-josiah-citrin\">Chef Josiah Citrin of Melisse\u003c/a>, and met \u003ca href=\"http://www.freshpoint.com/author/produce-hunter/\">Karen Beverlin\u003c/a>, a “produce hunter” who introduced her to every farmer at the market.\u003c/p>\n\u003cfigure id=\"attachment_133417\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-rose-apples-10.jpg\" alt=\"Rose apples\" width=\"800\" height=\"896\" class=\"size-full wp-image-133417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-rose-apples-10.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-rose-apples-10-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-rose-apples-10-768x860.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rose apples \u003ccite>(Aliza Sokolow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sokolow says all the coolest things she knows about have come from farmers, like hidden rose (or Pink Pearl) apples (which have pink flesh), orange watermelons, oca wood sorrel, which comes in 32 different varieties and colors.\u003c/p>\n\u003cp>Her a-ha moment came one day when she brought produce from Laura Ramirez of J.J.’s \u003ca href=\"https://www.instagram.com/jjslonedaughterranch/?hl=en\">Lone Daughter Ranch\u003c/a>. Ramirez is known for growing a variety of citrus, 12 different kinds of avocados, and other specialty fruit. Sokolow bought two of each type of avocado, went home, cut them all open and took a picture that she posted online. It quickly caught the attention of editors at Food & Wine, who asked if they could use it.\u003c/p>\n\u003cp>“I was like ‘Oh, maybe that is art,’” says Sokolow.\u003c/p>\n\u003cp>After getting burned out from working in television, she leveraged the relationships she made at the farmers’ market to launch her digital agency, and began running the social media accounts for restaurant groups and chefs, including \u003ca href=\"http://www.hotchocolatechicago.com/mindysegal\">Mindy Segal\u003c/a> and \u003ca href=\"https://thelucquesgroup.com/suzanne-goin.html\">Suzanne Goin\u003c/a>.\u003c/p>\n\u003cp>In 2016, Sokolow began selling prints of the photographs featured in her Instagram feed and some of them have made their way to restaurants around the United States, including L.A.’s \u003ca href=\"https://republiquela.com/\">République\u003c/a> and \u003ca href=\"http://moodyroosterwlv.com/\">Moody Rooster\u003c/a>. She has also donated prints for fundraisers, including one for \u003ca href=\"https://civileats.com/2018/09/04/brigaid-is-in-the-business-of-transforming-school-food/\">Brigaid\u003c/a>.\u003c/p>\n\u003cp>She uses the eye she developed through her architecture training to style the food in her photos. She’ll line up a row of colorful carrots, or place circular slices of candy-striped beets on top one another until they create a dizzying, colorful display, or cut open citrus to expose their inner geometry. Then she’ll share the photos with her 33,000 followers along with tidbits about the people who grew them in a way that is genuine, educational, and fun.\u003c/p>\n\u003cfigure id=\"attachment_133418\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-beets-9.jpg\" alt=\"Slices of beets\" width=\"800\" height=\"999\" class=\"size-full wp-image-133418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-beets-9.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-beets-9-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/190410-aliza-sokolow-food-grams-farmers-markets-beets-9-768x959.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Slices of beets \u003ccite>(Aliza Sokolow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“By using color, she’s able to make something as simple as a single avocado looking visually beautiful and extremely appealing,” says \u003ca href=\"https://myfoodsubscriptions.com/\">Beverly Friedmann\u003c/a>, a NYC-based content manager for consumer websites.\u003c/p>\n\u003cp>Aaron Choi of San Marcos-based \u003ca href=\"https://girlndug.com/\">Girl and Dug Farms\u003c/a> says that while he’s can’t say for sure if Sokolow’s \u003ca href=\"https://www.instagram.com/p/Buhc3wilcuq/\">photographs of their produce\u003c/a> has resulted in more sales, it has definitely attracted more Instagram followers for the farm.\u003c/p>\n\u003cp>“Her work has reached pockets of people who ordinarily wouldn’t browse a farm’s IG posts on their own,” Choi adds.\u003c/p>\n\u003cp>Sometimes she shoots directly at a farmers’ market, but most of the time Sokolow brings food home to photograph. It can take as long as a week to gather and shoot, as she travels from market to market across the city, seeking out particular items.\u003c/p>\n\u003cp>“The colors are what really excite me,” Sokolow says. “When you’re growing up, you think carrots are orange and watermelon is pink, but when I find a pink mushroom or I see that there are five different-colored carrots, that is so mind-blowing and exciting.”\u003c/p>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "instagramLink",
"attributes": {
"named": {
"instagramUrl": "http://www.instagram.com/p/BQT7bVdh1tb/"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>After a food shoot, Sokolow cooks up the ingredients or shares them with friends. Her Instagram also features a number of snaps of cakes and other baked goods often topped with dehydrated fruits. She does a lot of dehydrating and drying, for instance, to make citrus chips that she displays on charcuterie boards.\u003c/p>\n\u003cp>“I’m really a snacker, so it works out very nicely,” Sokolow says.\u003c/p>\n\u003cp>Sokolow hopes to connect with even more people through her work. “I like to show the beauty that is what’s grown from the earth,” she says. “The farmers do the work. I just cut things open.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/04/19/aliza-sokolows-food-photos-could-change-the-way-you-think-about-farmers/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133413/aliza-sokolows-food-photos-could-change-the-way-you-think-about-farmers",
"authors": [
"5583"
],
"categories": [
"bayareabites_95",
"bayareabites_11028",
"bayareabites_2407"
],
"featImg": "bayareabites_133415",
"label": "bayareabites"
},
"bayareabites_133383": {
"type": "posts",
"id": "bayareabites_133383",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133383",
"score": null,
"sort": [
1556141595000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1556141595,
"format": "standard",
"disqusTitle": "Where's the Wagyu? In This Case, At ALX by Alexander's Steakhouse",
"title": "Where's the Wagyu? In This Case, At ALX by Alexander's Steakhouse",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_122476,news_11719669' label='More About Beef']\u003cbr>\n“Your Wagyu is waking up from its nap now.”\u003c/p>\n\u003cp>Turning to the smiling waiter at \u003ca href=\"https://alxsanfrancisco.com/\">ALX\u003c/a>, my initial confusion turned to excitement when I realized the main event was about to start.\u003c/p>\n\u003cp>You’ve probably heard of \u003ca href=\"https://alexanderssteakhouse.com/alexanders-steakhouse/\">Alexander’s Steakhouse Group\u003c/a>, a fine dining establishment providing their interpretation (according to their website) “of the classic American steakhouse with hints of Japanese influence.” They own locations in San Francisco, Cupertino and Pasadena, and they have sister establishments like The Sea and Alexander’s Patisserie.\u003c/p>\n\u003cp>ALX, opened in late 2018, is their first “casual” restaurant, combining local ingredients, classic dishes and contemporary techniques. What do I mean? Their “beer can” chicken, for example, is paired with a lavender honey glaze, red corn polenta and pickled mushrooms — not your classic BBQ in the backyard fare.\u003c/p>\n\u003cfigure id=\"attachment_133386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Jessie-Lugo-Credit-Lars-Kampmann-e1556134959835.jpg\" alt=\"ALX's Executive Chef Jessie Lugo\" width=\"1920\" height=\"2876\">\u003cfigcaption class=\"wp-caption-text\">ALX's Executive Chef Jessie Lugo \u003ccite>(Lars Kampmann)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Executive Chef Jessie Lugo (her resume includes stints at Acquerello and Alexander’s Steakhouse) leads the team. Along with overseeing the group’s first casual restaurant, Lugo is bringing the American Wagyu movement to the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At other restaurants, you might see American Wagyu on the menu, but it is usually limited to only about one to two options. With her program, Lugo has personally cultivated relationships with a wide range of farmers throughout the U.S. to offer a larger menu of intentionally thought out selections than you would find anywhere else.\u003c/p>\n\u003cp>Lugo explains, “I did some research and realized that there are a lot of farms across the country that are building up wagyu programs. It's a very exciting time to be able to work with something that is relatively unknown but shows so much promise for being a quality product that is, \"better\" on multiple levels.”\u003c/p>\n\u003cfigure id=\"attachment_133405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/wagyu-flight.jpg\" alt=\"ALX's American Wagyu menu is sourced from farmers all over America.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's American Wagyu menu is sourced from farmers all over America. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>What’s the deal with Wagyu?\u003c/h2>\n\u003cp>So how is Wagyu better? When you think of the term, you probably think Japanese — in fact, ‘wa’ means Japanese and ‘gyu’ means cattle. Maybe the words ‘expensive’ and ‘delicious’ also pop up. But why is it so desired by chefs around the world?\u003c/p>\n\u003cp>According to the \u003ca href=\"http://wagyu.org/breed-info/what-is-wagyu/\">American Wagyu Association’s website\u003c/a>, Wagyu is “healthy for you” (let’s take that advice with a grain of salt). Apparently, the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef — that’s a good thing. And 40% of that saturated fat is what we call stearic acid, “which is regarded as having a minimal impact in raising cholesterol levels.” Basically, although a Wagyu cut might be intimidatingly and heavily marbled, the rich meat is actually filled with (mostly) good fats!\u003c/p>\n\u003cfigure id=\"attachment_133406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/GettyImages-wagyu.jpg\" alt=\"This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef. \u003ccite>(MARTIN BUREAU/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It's a product that has unparalleled flavor, is more sustainable, and is even healthier for you. Wagyu fat breaks down in your body like olive oil and is a healthier fat than in normal Angus meat,” Lugo explains.\u003c/p>\n\u003cp>And now you’re probably wondering how American wagyu exists.\u003c/p>\n\u003cp>Japan imported wagyu cattle to North America in 1975, but imports dwindled (and then stopped) in 2003 when BSE (Bovine Spongiform Encephalopathy aka mad cow disease) was discovered. Exports resumed \u003ca href=\"https://www.crowdcow.com/blog/myths-and-facts-about-wagyu\">in 2012\u003c/a>, but the meat is still heavily regulated today, and you can only buy Japanese Wagyu in the U.S. in extremely limited supply — making it pretty expensive if it’s ‘real’ Wagyu.\u003c/p>\n\u003cp>Thanks to the limited supply of cows that did make it into the U.S. before imports were cut off, farmers could then crossbreed Wagyu cattle with Angus cattle, creating a new breed of American wagyu. There is still a limited supply since Wagyu cattle are bred and raised for quality, not quantity, but this also keeps the breeding practice sustainable for cattle farmers.\u003c/p>\n\u003ch2>Going directly to the source\u003c/h2>\n\u003cfigure id=\"attachment_133389\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg\" alt=\"Chef Jessie breaking down meat in the kitchen.\" width=\"1024\" height=\"1016\" class=\"size-full wp-image-133389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-800x794.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-768x762.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-1020x1012.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chef Jessie breaking down meat in the kitchen. \u003ccite>(ALX by Alexander's Steakhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she started her program, Lugo made sure she was involved in every step of the process, especially when it came to sourcing the Wagyu. Many American Wagyu farmers don’t even ship outside of their state or even their town. Instead of finding a third party to provide the meat for her program, she researched, sought out and then talked to each and every farmer brought into the program herself, easing their worries by having direct, honest communication and working with them directly every step of the way, from pricing to packaging.\u003c/p>\n\u003cp>Jennifer James from \u003ca href=\"https://stoneranchmontana.com/\">Stone Ranch Farms\u003c/a> in Montana says, “[We were skeptical at first] until we had a phone conversation with her, having a lot of people asking for \"samples\" of our product online, and claiming to be chefs or specialized distributors. Chef Jessie was as genuine in her interest in our product and story as she was in her excitement about the program she was putting together.”\u003c/p>\n\u003cfigure id=\"attachment_133410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/stone-ranch.jpg\" alt=\"The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some farmers took their vetting further and flew out to meet Lugo in person and to make sure she would be treating their product with respect.\u003c/p>\n\u003cp>Building such strong relationships with the farmers is important to Lugo: “You get out what you put in, and it takes time, love, and care to get such a great product. I’ve spoken to so many farmers and they are all so kind and genuinely care about their product.” The care she has for their product shows and some of her providers have even extended a few invitations for her to visit some farms. (She hasn't been able to make those trips yet, but intends to down the road).\u003c/p>\n\u003ch2>Does it live up to the hype?\u003c/h2>\n\u003cp>The program itself offers only four cuts at any given moment, but the meat is intentionally sourced from different regions of the U.S. so diners can taste the way that climate and geography can impart subtle differences in flavor to the beef. ALX’s menu currently offers three-ounce cuts of each Wagyu option but will offer four-ounce cuts soon. Also in the works is a Wagyu flight: two-ounce cuts of all four options for a consolidated price.\u003c/p>\n\u003cp>Jane Chong, a PR rep for ALX, says, “If the farm is large enough, Jessie will request certain cuts, but, for some smaller farms, it's all dependent on availability. Since she has started developing relationships with farmers, some will let her know when they are going to slaughter, and they will actually ask Jessie in advance what she would like to order.”\u003c/p>\n\u003cp>Lugo currently receives roughly 6-8 lbs per farm, and the meat is shipped to her in specific cuts (boneless ribeye roasts, boneless N.Y. strips, or whole tenderloins). With limited quantities, it is possible for a certain ranch to be sold out at any given time depending on popularity.\u003c/p>\n\u003cfigure id=\"attachment_133408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/durham-ranch.jpg\" alt=\"The Durham Ranch Wagyu is Texas born and Nebraska raised.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Durham Ranch Wagyu is Texas born and Nebraska raised. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the time I visited, the four options on the menu were from Lindsey Ranch (Oregon), Lone Mountain (New Mexico), Stone Ranch (Montana), and Durham Ranch (Texas-born, Nebraska-raised).\u003c/p>\n\u003cp>ALX also offers a Wagyu of the Day option that will change based on whatever they have available that day. When I visited, it was a flat iron steak. Lugo had taken the steak (normally a more tough cut of meat) and transformed it by removing the tough sinew and rolling it (like a little meat roulade) before cooking to keep all the moisture and flavor inside.\u003c/p>\n\u003cfigure id=\"attachment_133409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/flat-iron-wagyu.jpg\" alt=\"ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-133409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1200x782.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Wagyu of the Day is definitely a solid option if you’re looking for a full meal (it came with fries). But back to the tasting program!\u003c/p>\n\u003cp>Lone Mountain Wagyu was the only 100% fullblood tajima (\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_Black\">Japanese Black cattle\u003c/a>) on the menu, making it the most expensive cut at $75. For price comparisons, I tried checking other restaurant menus to see how their A5 Wagyu was priced, but I had no luck and had to visit Yelp (so take these numbers with a grain of salt and potential human exaggeration thrown in). One reviewer who visited Niku Steakhouse \u003ca href=\"https://www.yelp.com/biz/niku-steakhouse-san-francisco\">wrote\u003c/a> that the A5 Wagyu was priced at $300 for 8 ounces. \u003ca href=\"https://www.yelp.com/biz/5a5-steak-lounge-san-francisco-4\">Another review\u003c/a> for 5A5 Steak Lounge (see the \u003ca href=\"https://www.kqed.org/checkplease/19887/check-please-bay-area-reviews-tommys-joynt-belotti-ristorante-e-bottega-5a5-steak-lounge\">Check, Please! Bay Area review\u003c/a>) said a 4-ounce cut ran for $150 and up.\u003c/p>\n\u003cp>American Wagyu is expensive but, because it is a domestic product, it is less expensive than Japanese Wagyu due to the latter’s import fees and an extremely limited amount of available product.\u003c/p>\n\u003cp>So, what’s the verdict?\u003c/p>\n\u003cfigure id=\"attachment_133407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lone-mountain.jpg\" alt=\"The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Inserting a disclaimer here:\u003c/b> I am not a meat expert by any means. Luckily, the menu at ALX is smart to provide all the basic information and tasting notes for each cut of Wagyu like it’s a glass of fine wine.\u003c/p>\n\u003cp>I thought each cut was delicious, but the Lone Mountain and Stone Ranch Wagyus were definitely my favorites. Thanks to that high marbling, the knife cut through the meat like butter. A 3-ounce cut, when it’s all said and done, feels like nothing if you’re coming in hungry, but you can also supplement your Wagyu with ALX’s extensive menu of sides and sweets. I recommend getting an order of goat cheese stuffed tots and brussels sprouts.\u003c/p>\n\u003cfigure id=\"attachment_133411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/alx-tots.jpg\" alt=\"ALX's housemade tater tots are stuffed with chevre goat cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's housemade tater tots are stuffed with chevre goat cheese. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Personally, I have never had A5 Wagyu so can’t compare the two versions for you. The cuts of tender beef at ALX were pretty satisfying to me, but you’ll have to try them for yourself. But maybe, instead of asking “is it worth it,” go into ALX’s American Wagyu program with the mindset of supporting American farmers and learning something new! Not many outside of the food industry know about American Wagyu, and Chef Lugo’s unique program serves to educate both diners and peers while putting these hardworking farmers and their beloved product on the pedestal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s a delicious future ahead of us, and farmers like James believe so too: “We’re optimistic that the future looks bright for Wagyu, and if our customers are anything like us – it’s really hard for us to eat any other kind of steak now.”\u003c/p>\n\n",
"disqusIdentifier": "133383 https://ww2.kqed.org/bayareabites/?p=133383",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/04/24/wheres-the-wagyu-in-this-case-at-alx-by-alexanders-steakhouse/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1869,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1556148509,
"excerpt": "Make no mis-steak, this Bay Area chef’s innovative American Wagyu program celebrates eating local(ish).",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Make no mis-steak, this Bay Area chef’s innovative American Wagyu program celebrates eating local(ish).",
"title": "Where's the Wagyu? In This Case, At ALX by Alexander's Steakhouse | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Where's the Wagyu? In This Case, At ALX by Alexander's Steakhouse",
"datePublished": "2019-04-24T14:33:15-07:00",
"dateModified": "2019-04-24T16:28:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "wheres-the-wagyu-in-this-case-at-alx-by-alexanders-steakhouse",
"status": "publish",
"path": "/bayareabites/133383/wheres-the-wagyu-in-this-case-at-alx-by-alexanders-steakhouse",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_122476,news_11719669",
"label": "More About Beef "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n“Your Wagyu is waking up from its nap now.”\u003c/p>\n\u003cp>Turning to the smiling waiter at \u003ca href=\"https://alxsanfrancisco.com/\">ALX\u003c/a>, my initial confusion turned to excitement when I realized the main event was about to start.\u003c/p>\n\u003cp>You’ve probably heard of \u003ca href=\"https://alexanderssteakhouse.com/alexanders-steakhouse/\">Alexander’s Steakhouse Group\u003c/a>, a fine dining establishment providing their interpretation (according to their website) “of the classic American steakhouse with hints of Japanese influence.” They own locations in San Francisco, Cupertino and Pasadena, and they have sister establishments like The Sea and Alexander’s Patisserie.\u003c/p>\n\u003cp>ALX, opened in late 2018, is their first “casual” restaurant, combining local ingredients, classic dishes and contemporary techniques. What do I mean? Their “beer can” chicken, for example, is paired with a lavender honey glaze, red corn polenta and pickled mushrooms — not your classic BBQ in the backyard fare.\u003c/p>\n\u003cfigure id=\"attachment_133386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Jessie-Lugo-Credit-Lars-Kampmann-e1556134959835.jpg\" alt=\"ALX's Executive Chef Jessie Lugo\" width=\"1920\" height=\"2876\">\u003cfigcaption class=\"wp-caption-text\">ALX's Executive Chef Jessie Lugo \u003ccite>(Lars Kampmann)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Executive Chef Jessie Lugo (her resume includes stints at Acquerello and Alexander’s Steakhouse) leads the team. Along with overseeing the group’s first casual restaurant, Lugo is bringing the American Wagyu movement to the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At other restaurants, you might see American Wagyu on the menu, but it is usually limited to only about one to two options. With her program, Lugo has personally cultivated relationships with a wide range of farmers throughout the U.S. to offer a larger menu of intentionally thought out selections than you would find anywhere else.\u003c/p>\n\u003cp>Lugo explains, “I did some research and realized that there are a lot of farms across the country that are building up wagyu programs. It's a very exciting time to be able to work with something that is relatively unknown but shows so much promise for being a quality product that is, \"better\" on multiple levels.”\u003c/p>\n\u003cfigure id=\"attachment_133405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/wagyu-flight.jpg\" alt=\"ALX's American Wagyu menu is sourced from farmers all over America.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's American Wagyu menu is sourced from farmers all over America. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>What’s the deal with Wagyu?\u003c/h2>\n\u003cp>So how is Wagyu better? When you think of the term, you probably think Japanese — in fact, ‘wa’ means Japanese and ‘gyu’ means cattle. Maybe the words ‘expensive’ and ‘delicious’ also pop up. But why is it so desired by chefs around the world?\u003c/p>\n\u003cp>According to the \u003ca href=\"http://wagyu.org/breed-info/what-is-wagyu/\">American Wagyu Association’s website\u003c/a>, Wagyu is “healthy for you” (let’s take that advice with a grain of salt). Apparently, the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef — that’s a good thing. And 40% of that saturated fat is what we call stearic acid, “which is regarded as having a minimal impact in raising cholesterol levels.” Basically, although a Wagyu cut might be intimidatingly and heavily marbled, the rich meat is actually filled with (mostly) good fats!\u003c/p>\n\u003cfigure id=\"attachment_133406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/GettyImages-wagyu.jpg\" alt=\"This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef. \u003ccite>(MARTIN BUREAU/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It's a product that has unparalleled flavor, is more sustainable, and is even healthier for you. Wagyu fat breaks down in your body like olive oil and is a healthier fat than in normal Angus meat,” Lugo explains.\u003c/p>\n\u003cp>And now you’re probably wondering how American wagyu exists.\u003c/p>\n\u003cp>Japan imported wagyu cattle to North America in 1975, but imports dwindled (and then stopped) in 2003 when BSE (Bovine Spongiform Encephalopathy aka mad cow disease) was discovered. Exports resumed \u003ca href=\"https://www.crowdcow.com/blog/myths-and-facts-about-wagyu\">in 2012\u003c/a>, but the meat is still heavily regulated today, and you can only buy Japanese Wagyu in the U.S. in extremely limited supply — making it pretty expensive if it’s ‘real’ Wagyu.\u003c/p>\n\u003cp>Thanks to the limited supply of cows that did make it into the U.S. before imports were cut off, farmers could then crossbreed Wagyu cattle with Angus cattle, creating a new breed of American wagyu. There is still a limited supply since Wagyu cattle are bred and raised for quality, not quantity, but this also keeps the breeding practice sustainable for cattle farmers.\u003c/p>\n\u003ch2>Going directly to the source\u003c/h2>\n\u003cfigure id=\"attachment_133389\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg\" alt=\"Chef Jessie breaking down meat in the kitchen.\" width=\"1024\" height=\"1016\" class=\"size-full wp-image-133389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-800x794.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-768x762.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-1020x1012.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chef Jessie breaking down meat in the kitchen. \u003ccite>(ALX by Alexander's Steakhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she started her program, Lugo made sure she was involved in every step of the process, especially when it came to sourcing the Wagyu. Many American Wagyu farmers don’t even ship outside of their state or even their town. Instead of finding a third party to provide the meat for her program, she researched, sought out and then talked to each and every farmer brought into the program herself, easing their worries by having direct, honest communication and working with them directly every step of the way, from pricing to packaging.\u003c/p>\n\u003cp>Jennifer James from \u003ca href=\"https://stoneranchmontana.com/\">Stone Ranch Farms\u003c/a> in Montana says, “[We were skeptical at first] until we had a phone conversation with her, having a lot of people asking for \"samples\" of our product online, and claiming to be chefs or specialized distributors. Chef Jessie was as genuine in her interest in our product and story as she was in her excitement about the program she was putting together.”\u003c/p>\n\u003cfigure id=\"attachment_133410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/stone-ranch.jpg\" alt=\"The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some farmers took their vetting further and flew out to meet Lugo in person and to make sure she would be treating their product with respect.\u003c/p>\n\u003cp>Building such strong relationships with the farmers is important to Lugo: “You get out what you put in, and it takes time, love, and care to get such a great product. I’ve spoken to so many farmers and they are all so kind and genuinely care about their product.” The care she has for their product shows and some of her providers have even extended a few invitations for her to visit some farms. (She hasn't been able to make those trips yet, but intends to down the road).\u003c/p>\n\u003ch2>Does it live up to the hype?\u003c/h2>\n\u003cp>The program itself offers only four cuts at any given moment, but the meat is intentionally sourced from different regions of the U.S. so diners can taste the way that climate and geography can impart subtle differences in flavor to the beef. ALX’s menu currently offers three-ounce cuts of each Wagyu option but will offer four-ounce cuts soon. Also in the works is a Wagyu flight: two-ounce cuts of all four options for a consolidated price.\u003c/p>\n\u003cp>Jane Chong, a PR rep for ALX, says, “If the farm is large enough, Jessie will request certain cuts, but, for some smaller farms, it's all dependent on availability. Since she has started developing relationships with farmers, some will let her know when they are going to slaughter, and they will actually ask Jessie in advance what she would like to order.”\u003c/p>\n\u003cp>Lugo currently receives roughly 6-8 lbs per farm, and the meat is shipped to her in specific cuts (boneless ribeye roasts, boneless N.Y. strips, or whole tenderloins). With limited quantities, it is possible for a certain ranch to be sold out at any given time depending on popularity.\u003c/p>\n\u003cfigure id=\"attachment_133408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/durham-ranch.jpg\" alt=\"The Durham Ranch Wagyu is Texas born and Nebraska raised.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Durham Ranch Wagyu is Texas born and Nebraska raised. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the time I visited, the four options on the menu were from Lindsey Ranch (Oregon), Lone Mountain (New Mexico), Stone Ranch (Montana), and Durham Ranch (Texas-born, Nebraska-raised).\u003c/p>\n\u003cp>ALX also offers a Wagyu of the Day option that will change based on whatever they have available that day. When I visited, it was a flat iron steak. Lugo had taken the steak (normally a more tough cut of meat) and transformed it by removing the tough sinew and rolling it (like a little meat roulade) before cooking to keep all the moisture and flavor inside.\u003c/p>\n\u003cfigure id=\"attachment_133409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/flat-iron-wagyu.jpg\" alt=\"ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-133409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1200x782.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Wagyu of the Day is definitely a solid option if you’re looking for a full meal (it came with fries). But back to the tasting program!\u003c/p>\n\u003cp>Lone Mountain Wagyu was the only 100% fullblood tajima (\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_Black\">Japanese Black cattle\u003c/a>) on the menu, making it the most expensive cut at $75. For price comparisons, I tried checking other restaurant menus to see how their A5 Wagyu was priced, but I had no luck and had to visit Yelp (so take these numbers with a grain of salt and potential human exaggeration thrown in). One reviewer who visited Niku Steakhouse \u003ca href=\"https://www.yelp.com/biz/niku-steakhouse-san-francisco\">wrote\u003c/a> that the A5 Wagyu was priced at $300 for 8 ounces. \u003ca href=\"https://www.yelp.com/biz/5a5-steak-lounge-san-francisco-4\">Another review\u003c/a> for 5A5 Steak Lounge (see the \u003ca href=\"https://www.kqed.org/checkplease/19887/check-please-bay-area-reviews-tommys-joynt-belotti-ristorante-e-bottega-5a5-steak-lounge\">Check, Please! Bay Area review\u003c/a>) said a 4-ounce cut ran for $150 and up.\u003c/p>\n\u003cp>American Wagyu is expensive but, because it is a domestic product, it is less expensive than Japanese Wagyu due to the latter’s import fees and an extremely limited amount of available product.\u003c/p>\n\u003cp>So, what’s the verdict?\u003c/p>\n\u003cfigure id=\"attachment_133407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lone-mountain.jpg\" alt=\"The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Inserting a disclaimer here:\u003c/b> I am not a meat expert by any means. Luckily, the menu at ALX is smart to provide all the basic information and tasting notes for each cut of Wagyu like it’s a glass of fine wine.\u003c/p>\n\u003cp>I thought each cut was delicious, but the Lone Mountain and Stone Ranch Wagyus were definitely my favorites. Thanks to that high marbling, the knife cut through the meat like butter. A 3-ounce cut, when it’s all said and done, feels like nothing if you’re coming in hungry, but you can also supplement your Wagyu with ALX’s extensive menu of sides and sweets. I recommend getting an order of goat cheese stuffed tots and brussels sprouts.\u003c/p>\n\u003cfigure id=\"attachment_133411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/alx-tots.jpg\" alt=\"ALX's housemade tater tots are stuffed with chevre goat cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's housemade tater tots are stuffed with chevre goat cheese. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Personally, I have never had A5 Wagyu so can’t compare the two versions for you. The cuts of tender beef at ALX were pretty satisfying to me, but you’ll have to try them for yourself. But maybe, instead of asking “is it worth it,” go into ALX’s American Wagyu program with the mindset of supporting American farmers and learning something new! Not many outside of the food industry know about American Wagyu, and Chef Lugo’s unique program serves to educate both diners and peers while putting these hardworking farmers and their beloved product on the pedestal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s a delicious future ahead of us, and farmers like James believe so too: “We’re optimistic that the future looks bright for Wagyu, and if our customers are anything like us – it’s really hard for us to eat any other kind of steak now.”\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133383/wheres-the-wagyu-in-this-case-at-alx-by-alexanders-steakhouse",
"authors": [
"11404"
],
"categories": [
"bayareabites_63",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1807",
"bayareabites_60"
],
"tags": [
"bayareabites_16175",
"bayareabites_16395",
"bayareabites_16394",
"bayareabites_9710",
"bayareabites_13345"
],
"featImg": "bayareabites_133404",
"label": "bayareabites"
},
"bayareabites_133371": {
"type": "posts",
"id": "bayareabites_133371",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133371",
"score": null,
"sort": [
1556036356000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1556036356,
"format": "standard",
"disqusTitle": "BottleRock Williams Sonoma Culinary Stage 2019: Andrew Zimmern, Jeff Goldblum, Antoni Porowski, More",
"title": "BottleRock Williams Sonoma Culinary Stage 2019: Andrew Zimmern, Jeff Goldblum, Antoni Porowski, More",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>BottleRock Napa Valley returns May 24–26, but no festival is complete without food and drink to get you through three days of fun.\u003c/p>\n\u003cp>That's where the Williams Sonoma Culinary Stage comes in as a mini food festival within the larger music festival. This year's star-studded lineup is even bigger with stars like \u003cem>Top Chef\u003c/em>‘s Padma Lakshmi and Gail Simmons, Trisha Yearwood, \u003cem>Queer Eye\u003c/em>’s Antoni Porowski, Iron Chef Masaharu Morimoto and Travel Channel star Andrew Zimmern headlining the Culinary Stage (KCBS “Foodie Chap” Liam Mayclem will be the event's emcee).\u003cbr>\n[aside postID=\"arts_13848210\" label=\"See Who's Playing\"]\u003cbr>\nLast year, we saw Martha Stewart cook with Macklemore and Giada De Laurentiis make pasta with Halsey. The Culinary Stage even broke a World Record with Snoop Dogg and Michael Voltaggio collaborating to make the World’s Largest Gin and Juice. The antics continue this year with even more celebrity pairings to entertain attendees with demonstrations, performances and more.\u003c/p>\n\u003cp>Celebrity chefs include \u003cem>Top Chef\u003c/em> host Graham Elliot, \u003cem>Top Chef\u003c/em>’s Voltaggio Brothers of Estuary restaurant, Aarón Sánchez of Fox’s Masterchef, Food Network star Duff Goldman, Vice Network star Matty Matheson, \u003cem>Top Chef\u003c/em> Masters Ludo LeFebvre, \u003cem>Top Chef\u003c/em> Richard Blais, \u003cem>Top Chef Masters\u003c/em> Hubert Keller, Travel Channel star Adam Richman, Flour Shop bakery founder Amirah Kassem and Nic Jones from Goose & Gander in St. Helena Napa Valley. As part of winning the latest season of \u003cem>Top Chef\u003c/em>\u003cem>,\u003c/em> chef Kelsey Barnard Clark will also be making her debut appearance on the Williams Sonoma Culinary Stage.\u003c/p>\n\u003cp>Joining the culinary talent on the Williams Sonoma Stage are musicians Alice Cooper, Questlove, Big Boi, Lukas Nelson, Juanes, Tré Cool of Green Day, Ben McKee of Imagine Dragons, Daniel Platzman of Imagine Dragons, Taylor Hawkins of Chevy Metal, Cypress Hill, Michael Franti, Too $hort, AJR, Game of Thrones's Kristian Nairn, The Regrettes and Shannon Shaw.\u003c/p>\n\u003cp>WWE star wrestlers The Bella Twins, along with sports legends Ken Griffey Jr., former MLB Pitcher Jake Peavy and Marshawn Lynch will also join the fun, as well as celebrities \u003ca href=\"https://www.kqed.org/arts/13844589/jeff-goldblum-the-jazz-artist-life-uh-finds-a-way\">Jeff Goldblum\u003c/a>, Will & Grace’s Eric McCormack, Ali Lartner of the Resident Evil films, Gary Dell A'Bate (Baba Booey) of The Howard Stern Show, KTVU Sports Director Mark Ibanez and Napa City Mayor Jill Techel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In addition to the Williams Sonoma Culinary Stage, there will be a variety of dining options throughout the festival grounds featuring many of the most celebrated chefs and restaurateurs from the Napa Valley and beyond.\u003c/p>\n\u003cp>VIP passes are already sold out, but limited 3-day and single-day general admission passes are available \u003ca href=\"https://www.bottlerocknapavalley.com/\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>BottleRock Napa Valley runs May 24–26 at the Napa Valley Expo. \u003ca href=\"https://www.bottlerocknapavalley.com/\">Details here.\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "133371 https://ww2.kqed.org/bayareabites/?p=133371",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/04/23/bottlerock-williams-sonoma-culinary-stage-2019-andrew-zimmern-jeff-goldblum-antoni-porowski-more/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 472,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1556036356,
"excerpt": "This year's BottleRock Williams Sonoma Culinary Stage will include Andrew Zimmern, Jeff Goldblum, Antoni Porowski and more. But will another World Record be broken?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This year's BottleRock Williams Sonoma Culinary Stage will include Andrew Zimmern, Jeff Goldblum, Antoni Porowski and more. But will another World Record be broken?",
"title": "BottleRock Williams Sonoma Culinary Stage 2019: Andrew Zimmern, Jeff Goldblum, Antoni Porowski, More | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "BottleRock Williams Sonoma Culinary Stage 2019: Andrew Zimmern, Jeff Goldblum, Antoni Porowski, More",
"datePublished": "2019-04-23T09:19:16-07:00",
"dateModified": "2019-04-23T09:19:16-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bottlerock-williams-sonoma-culinary-stage-2019-andrew-zimmern-jeff-goldblum-antoni-porowski-more",
"status": "publish",
"path": "/bayareabites/133371/bottlerock-williams-sonoma-culinary-stage-2019-andrew-zimmern-jeff-goldblum-antoni-porowski-more",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>BottleRock Napa Valley returns May 24–26, but no festival is complete without food and drink to get you through three days of fun.\u003c/p>\n\u003cp>That's where the Williams Sonoma Culinary Stage comes in as a mini food festival within the larger music festival. This year's star-studded lineup is even bigger with stars like \u003cem>Top Chef\u003c/em>‘s Padma Lakshmi and Gail Simmons, Trisha Yearwood, \u003cem>Queer Eye\u003c/em>’s Antoni Porowski, Iron Chef Masaharu Morimoto and Travel Channel star Andrew Zimmern headlining the Culinary Stage (KCBS “Foodie Chap” Liam Mayclem will be the event's emcee).\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "arts_13848210",
"label": "See Who's Playing "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nLast year, we saw Martha Stewart cook with Macklemore and Giada De Laurentiis make pasta with Halsey. The Culinary Stage even broke a World Record with Snoop Dogg and Michael Voltaggio collaborating to make the World’s Largest Gin and Juice. The antics continue this year with even more celebrity pairings to entertain attendees with demonstrations, performances and more.\u003c/p>\n\u003cp>Celebrity chefs include \u003cem>Top Chef\u003c/em> host Graham Elliot, \u003cem>Top Chef\u003c/em>’s Voltaggio Brothers of Estuary restaurant, Aarón Sánchez of Fox’s Masterchef, Food Network star Duff Goldman, Vice Network star Matty Matheson, \u003cem>Top Chef\u003c/em> Masters Ludo LeFebvre, \u003cem>Top Chef\u003c/em> Richard Blais, \u003cem>Top Chef Masters\u003c/em> Hubert Keller, Travel Channel star Adam Richman, Flour Shop bakery founder Amirah Kassem and Nic Jones from Goose & Gander in St. Helena Napa Valley. As part of winning the latest season of \u003cem>Top Chef\u003c/em>\u003cem>,\u003c/em> chef Kelsey Barnard Clark will also be making her debut appearance on the Williams Sonoma Culinary Stage.\u003c/p>\n\u003cp>Joining the culinary talent on the Williams Sonoma Stage are musicians Alice Cooper, Questlove, Big Boi, Lukas Nelson, Juanes, Tré Cool of Green Day, Ben McKee of Imagine Dragons, Daniel Platzman of Imagine Dragons, Taylor Hawkins of Chevy Metal, Cypress Hill, Michael Franti, Too $hort, AJR, Game of Thrones's Kristian Nairn, The Regrettes and Shannon Shaw.\u003c/p>\n\u003cp>WWE star wrestlers The Bella Twins, along with sports legends Ken Griffey Jr., former MLB Pitcher Jake Peavy and Marshawn Lynch will also join the fun, as well as celebrities \u003ca href=\"https://www.kqed.org/arts/13844589/jeff-goldblum-the-jazz-artist-life-uh-finds-a-way\">Jeff Goldblum\u003c/a>, Will & Grace’s Eric McCormack, Ali Lartner of the Resident Evil films, Gary Dell A'Bate (Baba Booey) of The Howard Stern Show, KTVU Sports Director Mark Ibanez and Napa City Mayor Jill Techel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition to the Williams Sonoma Culinary Stage, there will be a variety of dining options throughout the festival grounds featuring many of the most celebrated chefs and restaurateurs from the Napa Valley and beyond.\u003c/p>\n\u003cp>VIP passes are already sold out, but limited 3-day and single-day general admission passes are available \u003ca href=\"https://www.bottlerocknapavalley.com/\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>BottleRock Napa Valley runs May 24–26 at the Napa Valley Expo. \u003ca href=\"https://www.bottlerocknapavalley.com/\">Details here.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133371/bottlerock-williams-sonoma-culinary-stage-2019-andrew-zimmern-jeff-goldblum-antoni-porowski-more",
"authors": [
"11404"
],
"categories": [
"bayareabites_63",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_2090",
"bayareabites_10028",
"bayareabites_15155",
"bayareabites_1593"
],
"tags": [
"bayareabites_4287",
"bayareabites_16393",
"bayareabites_9710",
"bayareabites_209"
],
"featImg": "bayareabites_133374",
"label": "bayareabites"
},
"bayareabites_133282": {
"type": "posts",
"id": "bayareabites_133282",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "133282",
"score": null,
"sort": [
1555519408000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1555519408,
"format": "standard",
"disqusTitle": "What's So Great About Bay Area Coffee, Anyway?",
"title": "What's So Great About Bay Area Coffee, Anyway?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_130682,bayareabites_125102,bayareabites_60709' label='Sip on This']\u003cbr>\n\u003cem>Cover photo by \u003ca href=\"https://unsplash.com/photos/Y3AqmbmtLQI?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Nathan Dumlao\u003c/a> on \u003ca href=\"https://unsplash.com/?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Unsplash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I remember the day I moved to the Bay Area. I had coffee at a small shop in Oakland — the sun was shining, folks from the neighborhood were milling about with their kids, and a woman with a comically small Pomeranian, one that you might expect has its own Instagram account, kept the café crowd entertained by throwing a bouncy ball around the store, prompting the dog to run and chase the ball around the room. It was some sort of magic.\u003c/p>\n\u003cp>Now, after living in and leaving the Bay Area, I keep coming back to the reasons why its coffee community is unlike any other. Although experiences like the one I shared perhaps aren’t unique to any one city, there are a number of factors that make the coffee industry and its people in the Bay Area truly special.\u003c/p>\n\u003ch2>A Place to be a Coffee Professional\u003c/h2>\n\u003cp>The Bay Area is a breeding ground for coffee professionals — not just the baristas who are picking up shifts to fill in gaps in their schoolwork or to supplement a second job, but folks who truly love their craft.\u003c/p>\n\u003cp>“My first day in the Bay Area, I woke up off my friend’s couch in Oakland and hiked over to the \u003ca href=\"https://uvfm.org/temescal-sunday\">Temescal Farmers’ Market,\u003c/a>” shares Evan Gilman, Creative Director for \u003ca href=\"https://royalcoffee.com/\">Royal Coffee\u003c/a>, an importer based in Oakland, and its specialty coffee branch, \u003ca href=\"https://royalcoffee.com/the-crown/\">The Crown\u003c/a>. Eventually, Gilman ended up at \u003ca href=\"https://bluebottlecoffee.com/\">Blue Bottle\u003c/a>, an early tenant of the Temescal Farmers’ Market, and there he connected with a number of folks who started their careers at Blue Bottle and never stopped their journey through coffee.\u003c/p>\n\u003cfigure id=\"attachment_133287\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic5-800x600.jpg\" alt=\"evan gilman pouring coffee beans\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Evan Gilman, Creative Director for Royal Coffee, remembers his early days in the coffee industry, and has seen colleagues he started out with advance and create meaningful careers. \u003ccite>(by Hiền Nguyễn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The people I met and worked with went on to do admirable, incredible, amazing things. Blue Bottle was chock full of talented coffee people, and really drew the best people into the fold. I was fortunate enough to train some of them,” Gilman says. “James Parrish now has \u003ca href=\"https://rhetoric-coffee.myshopify.com/\">Rhetoric Coffee\u003c/a> and works at the \u003ca href=\"https://www.corocoffee.com/\">CoRo Coffee Room\u003c/a> as the manager. I recently traveled with Alicia Adams, who now works as the Green Buyer for \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a>. I work with Sandra Loofbourow, Ruthie Knudsen, and Jen Apodaca here at The Crown, and I worked with them all at Blue Bottle.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And he knows that list only scratches the surface: “sorry if I’m forgetting anyone!”\u003c/p>\n\u003cp>Gilman, like many coffee pros who look to expand their careers in the Bay, works for an importer bringing in green coffee, or coffee before it’s roasted, from all over the world. The \u003ca href=\"https://www.portofoakland.com/\">Port of Oakland\u003c/a> is one of the main ports for green coffee, meaning that a number of importers call Oakland home.\u003c/p>\n\u003cfigure id=\"attachment_133288\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg\" alt=\"rj joseph red fox wall photo\" width=\"800\" height=\"976\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-160x195.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-768x937.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-1020x1244.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-984x1200.jpeg 984w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">RJ Joseph is a lab technician and content writer for Red Fox Coffee Merchants. Her and her wife, Ellan, moved to the Bay Area for better coffee opportunities. \u003ccite>(Jenn Chen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“What I think makes coffee in the Bay special is the diverse array of coffee professionals and businesses in the region,” says RJ Joseph, Lab Technician for \u003ca href=\"http://www.redfoxcoffeemerchants.com/\">Red Fox Coffee Merchants\u003c/a> and freelance journalist. “Countless studies show that the more diversity teams have, the better they perform, and in the Bay Area, this couldn't be more true.”\u003c/p>\n\u003ch2>Creating Equitable Communities\u003c/h2>\n\u003cp>Along with writing and working for Red Fox, Joseph is also involved with local coffee organizations, and started Queer Cup with her wife, Ellan Kline, to address issues facing the queer coffee community in the Bay Area. “In particular, the community organizers who have taken the time to make the community what it is today are from diverse backgrounds and bring diverse unique perspectives to the table.” Kline says. “Even as the vast majority of coffee workers in the Bay Area (especially in positions of power) are white, the people from marginalized identities work hard to create and grow alternative space and uplift others, and I think that has a cumulative effect of making this a stronger space as a whole.”\u003c/p>\n\u003cp>Folks like Joseph and Kline came to the Bay Area specifically because of the opportunities to learn and expand their coffee careers. Kline is the Head of Retail Training for \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, which means she works with new and seasoned baristas to hone their skills over Ritual’s six retail locations.\u003c/p>\n\u003cfigure id=\"attachment_133289\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg\" alt=\"rj pouring cupping photo\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Joseph, pictured here conducting a cupping, or a formal coffee tasting, notes the variety of jobs available to people who want to make their career in coffee. However, she also notes the pitfalls—primarily wages and a lack of diversity. \u003ccite>(Christy Duggan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I came to The Bay because, with the concentration of great cafes and roasters, it represented the possibility to create a career in coffee as a barista while still providing opportunities to advance that career,” Kline notes.\u003c/p>\n\u003cp>The diversity of both businesses and individuals in the Bay Area means that the coffee community is robust. “I think having so many different types of companies based here (nonprofits to importers to cafes) offers us a chance to have more nuanced conversations and diverse events,” says Jenn Chen, a \u003ca href=\"https://jennchen.com/\">coffee marketer\u003c/a> based in San Francisco, “We don’t have only baristas on a panel. We’re likely to see an event with a producer in the same month as an event with a co-roasting organization. I love this variety and this constant desire among all of us to learn more about the industry.”\u003c/p>\n\u003cp>While these opportunities are enriching for coffee professionals, folks are starting to extend their hands out to customers as more and more events become available to the general public. “The Royal Crown [Royal Coffee’s retail and education space] just opened up, and they will be hosting a lot of great classes. \u003ca href=\"https://www.sweetmarias.com/\">Sweet Maria’s\u003c/a> also does classes and events in their education space, and of course, there’s a \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture\u003c/a> training center in Emeryville,” notes Umeko Motoyoshi, CEO of \u003ca href=\"https://umeshiso.com/\">umeshiso.com\u003c/a>, which sells coffee gear to coffee pros and enthusiasts alike. Places like Counter Culture and Royal Crown do trainings on things like latte art, how to brew better coffee at home, and often host public coffee tastings open to anyone.\u003c/p>\n\u003cfigure id=\"attachment_133286\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic2-800x600.jpg\" alt=\"cupping with mokhtar\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At The Crown, both coffee pros and home brewers can learn about the ins and outs of brewing, and participate in special events, like this cupping with Mokhtar Alkhanshali, a coffee importer from Yemen and subject of the newest Dave Eggers' book, The Monk of Mokha. \u003ccite>(Mokhtar Alkhanshali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a really nice thing to see, especially with Oakland being a historic port town. The more coffee education, the better I think — especially since these classes are almost all open to the public. It helps to deepen the public’s understanding of why specialty coffee costs more, which is always a great thing,” says Motoyoshi.\u003c/p>\n\u003ch2>Room To Grow\u003c/h2>\n\u003cp>As knowledge rich as the community is, there are still concerns. Increasing rents threaten the livelihood of most coffee professionals — many who are baristas — and they can’t afford to keep up with the continuing rising cost of living.\u003c/p>\n\u003cp>“Many companies aren't able to pay enough to make ends meet and retain talent, and hardly anyone on the labor side makes a living wage,” Joseph shares.\u003c/p>\n\u003cp>“With the ever-increasing costs of living and operating continually accelerating ahead of wage raises, less and less coffee people are able to make it here for a significant amount of time,” Kline explains.. Many baristas have to work two jobs to make ends meet, but most still find the time to work with and engage in local community events.\u003c/p>\n\u003cp>However, Kline is hopeful that the Bay Area can set an example for how coffee pros can live a balanced life.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“One inspiring thing about that shift is that the sense of community is shifting from folks who are continually hustling, effectively working huge amounts of overtime for no pay in order to build community, towards folks who have stronger, healthier boundaries between work and the rest of their lives.\"\u003c/p>\n\n",
"disqusIdentifier": "133282 https://ww2.kqed.org/bayareabites/?p=133282",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2019/04/17/whats-so-great-about-bay-area-coffee-anyway/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1428,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1562788182,
"excerpt": "Our local coffee scene is famed. A Bay Area coffee lover explains why the hype is justified (think: expertise.)",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Our local coffee scene is famed. A Bay Area coffee lover explains why the hype is justified (think: expertise.)",
"title": "What's So Great About Bay Area Coffee, Anyway? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "What's So Great About Bay Area Coffee, Anyway?",
"datePublished": "2019-04-17T09:43:28-07:00",
"dateModified": "2019-07-10T12:49:42-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "whats-so-great-about-bay-area-coffee-anyway",
"status": "publish",
"templateType": "standard",
"featuredImageType": "standard",
"path": "/bayareabites/133282/whats-so-great-about-bay-area-coffee-anyway",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_130682,bayareabites_125102,bayareabites_60709",
"label": "Sip on This "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>Cover photo by \u003ca href=\"https://unsplash.com/photos/Y3AqmbmtLQI?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Nathan Dumlao\u003c/a> on \u003ca href=\"https://unsplash.com/?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText\">Unsplash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I remember the day I moved to the Bay Area. I had coffee at a small shop in Oakland — the sun was shining, folks from the neighborhood were milling about with their kids, and a woman with a comically small Pomeranian, one that you might expect has its own Instagram account, kept the café crowd entertained by throwing a bouncy ball around the store, prompting the dog to run and chase the ball around the room. It was some sort of magic.\u003c/p>\n\u003cp>Now, after living in and leaving the Bay Area, I keep coming back to the reasons why its coffee community is unlike any other. Although experiences like the one I shared perhaps aren’t unique to any one city, there are a number of factors that make the coffee industry and its people in the Bay Area truly special.\u003c/p>\n\u003ch2>A Place to be a Coffee Professional\u003c/h2>\n\u003cp>The Bay Area is a breeding ground for coffee professionals — not just the baristas who are picking up shifts to fill in gaps in their schoolwork or to supplement a second job, but folks who truly love their craft.\u003c/p>\n\u003cp>“My first day in the Bay Area, I woke up off my friend’s couch in Oakland and hiked over to the \u003ca href=\"https://uvfm.org/temescal-sunday\">Temescal Farmers’ Market,\u003c/a>” shares Evan Gilman, Creative Director for \u003ca href=\"https://royalcoffee.com/\">Royal Coffee\u003c/a>, an importer based in Oakland, and its specialty coffee branch, \u003ca href=\"https://royalcoffee.com/the-crown/\">The Crown\u003c/a>. Eventually, Gilman ended up at \u003ca href=\"https://bluebottlecoffee.com/\">Blue Bottle\u003c/a>, an early tenant of the Temescal Farmers’ Market, and there he connected with a number of folks who started their careers at Blue Bottle and never stopped their journey through coffee.\u003c/p>\n\u003cfigure id=\"attachment_133287\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic5-800x600.jpg\" alt=\"evan gilman pouring coffee beans\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic5.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Evan Gilman, Creative Director for Royal Coffee, remembers his early days in the coffee industry, and has seen colleagues he started out with advance and create meaningful careers. \u003ccite>(by Hiền Nguyễn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The people I met and worked with went on to do admirable, incredible, amazing things. Blue Bottle was chock full of talented coffee people, and really drew the best people into the fold. I was fortunate enough to train some of them,” Gilman says. “James Parrish now has \u003ca href=\"https://rhetoric-coffee.myshopify.com/\">Rhetoric Coffee\u003c/a> and works at the \u003ca href=\"https://www.corocoffee.com/\">CoRo Coffee Room\u003c/a> as the manager. I recently traveled with Alicia Adams, who now works as the Green Buyer for \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a>. I work with Sandra Loofbourow, Ruthie Knudsen, and Jen Apodaca here at The Crown, and I worked with them all at Blue Bottle.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And he knows that list only scratches the surface: “sorry if I’m forgetting anyone!”\u003c/p>\n\u003cp>Gilman, like many coffee pros who look to expand their careers in the Bay, works for an importer bringing in green coffee, or coffee before it’s roasted, from all over the world. The \u003ca href=\"https://www.portofoakland.com/\">Port of Oakland\u003c/a> is one of the main ports for green coffee, meaning that a number of importers call Oakland home.\u003c/p>\n\u003cfigure id=\"attachment_133288\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg\" alt=\"rj joseph red fox wall photo\" width=\"800\" height=\"976\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-800x976.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-160x195.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-768x937.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-1020x1244.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/52E0C7D8-50CD-46C0-9F55-257D07D36D44-984x1200.jpeg 984w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">RJ Joseph is a lab technician and content writer for Red Fox Coffee Merchants. Her and her wife, Ellan, moved to the Bay Area for better coffee opportunities. \u003ccite>(Jenn Chen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“What I think makes coffee in the Bay special is the diverse array of coffee professionals and businesses in the region,” says RJ Joseph, Lab Technician for \u003ca href=\"http://www.redfoxcoffeemerchants.com/\">Red Fox Coffee Merchants\u003c/a> and freelance journalist. “Countless studies show that the more diversity teams have, the better they perform, and in the Bay Area, this couldn't be more true.”\u003c/p>\n\u003ch2>Creating Equitable Communities\u003c/h2>\n\u003cp>Along with writing and working for Red Fox, Joseph is also involved with local coffee organizations, and started Queer Cup with her wife, Ellan Kline, to address issues facing the queer coffee community in the Bay Area. “In particular, the community organizers who have taken the time to make the community what it is today are from diverse backgrounds and bring diverse unique perspectives to the table.” Kline says. “Even as the vast majority of coffee workers in the Bay Area (especially in positions of power) are white, the people from marginalized identities work hard to create and grow alternative space and uplift others, and I think that has a cumulative effect of making this a stronger space as a whole.”\u003c/p>\n\u003cp>Folks like Joseph and Kline came to the Bay Area specifically because of the opportunities to learn and expand their coffee careers. Kline is the Head of Retail Training for \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, which means she works with new and seasoned baristas to hone their skills over Ritual’s six retail locations.\u003c/p>\n\u003cfigure id=\"attachment_133289\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg\" alt=\"rj pouring cupping photo\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/rj-pouring-cupping-photo.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Joseph, pictured here conducting a cupping, or a formal coffee tasting, notes the variety of jobs available to people who want to make their career in coffee. However, she also notes the pitfalls—primarily wages and a lack of diversity. \u003ccite>(Christy Duggan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I came to The Bay because, with the concentration of great cafes and roasters, it represented the possibility to create a career in coffee as a barista while still providing opportunities to advance that career,” Kline notes.\u003c/p>\n\u003cp>The diversity of both businesses and individuals in the Bay Area means that the coffee community is robust. “I think having so many different types of companies based here (nonprofits to importers to cafes) offers us a chance to have more nuanced conversations and diverse events,” says Jenn Chen, a \u003ca href=\"https://jennchen.com/\">coffee marketer\u003c/a> based in San Francisco, “We don’t have only baristas on a panel. We’re likely to see an event with a producer in the same month as an event with a co-roasting organization. I love this variety and this constant desire among all of us to learn more about the industry.”\u003c/p>\n\u003cp>While these opportunities are enriching for coffee professionals, folks are starting to extend their hands out to customers as more and more events become available to the general public. “The Royal Crown [Royal Coffee’s retail and education space] just opened up, and they will be hosting a lot of great classes. \u003ca href=\"https://www.sweetmarias.com/\">Sweet Maria’s\u003c/a> also does classes and events in their education space, and of course, there’s a \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture\u003c/a> training center in Emeryville,” notes Umeko Motoyoshi, CEO of \u003ca href=\"https://umeshiso.com/\">umeshiso.com\u003c/a>, which sells coffee gear to coffee pros and enthusiasts alike. Places like Counter Culture and Royal Crown do trainings on things like latte art, how to brew better coffee at home, and often host public coffee tastings open to anyone.\u003c/p>\n\u003cfigure id=\"attachment_133286\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pic2-800x600.jpg\" alt=\"cupping with mokhtar\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pic2.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At The Crown, both coffee pros and home brewers can learn about the ins and outs of brewing, and participate in special events, like this cupping with Mokhtar Alkhanshali, a coffee importer from Yemen and subject of the newest Dave Eggers' book, The Monk of Mokha. \u003ccite>(Mokhtar Alkhanshali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s a really nice thing to see, especially with Oakland being a historic port town. The more coffee education, the better I think — especially since these classes are almost all open to the public. It helps to deepen the public’s understanding of why specialty coffee costs more, which is always a great thing,” says Motoyoshi.\u003c/p>\n\u003ch2>Room To Grow\u003c/h2>\n\u003cp>As knowledge rich as the community is, there are still concerns. Increasing rents threaten the livelihood of most coffee professionals — many who are baristas — and they can’t afford to keep up with the continuing rising cost of living.\u003c/p>\n\u003cp>“Many companies aren't able to pay enough to make ends meet and retain talent, and hardly anyone on the labor side makes a living wage,” Joseph shares.\u003c/p>\n\u003cp>“With the ever-increasing costs of living and operating continually accelerating ahead of wage raises, less and less coffee people are able to make it here for a significant amount of time,” Kline explains.. Many baristas have to work two jobs to make ends meet, but most still find the time to work with and engage in local community events.\u003c/p>\n\u003cp>However, Kline is hopeful that the Bay Area can set an example for how coffee pros can live a balanced life.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“One inspiring thing about that shift is that the sense of community is shifting from folks who are continually hustling, effectively working huge amounts of overtime for no pay in order to build community, towards folks who have stronger, healthier boundaries between work and the rest of their lives.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/133282/whats-so-great-about-bay-area-coffee-anyway",
"authors": [
"11604"
],
"categories": [
"bayareabites_13306",
"bayareabites_64",
"bayareabites_8770",
"bayareabites_1962",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_366",
"bayareabites_60",
"bayareabites_1248"
],
"tags": [
"bayareabites_8472",
"bayareabites_125",
"bayareabites_16387",
"bayareabites_16384",
"bayareabites_14757",
"bayareabites_16388",
"bayareabites_16385",
"bayareabites_16386"
],
"featImg": "bayareabites_133295",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"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.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"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.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"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",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-art": {
"isFetching": false,
"latestQuery": {
"from": 60,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 602,
"relation": "eq"
},
"items": [
"bayareabites_133638",
"bayareabites_133528",
"bayareabites_133593",
"bayareabites_133434",
"bayareabites_133568",
"bayareabites_133544",
"bayareabites_133503",
"bayareabites_133422",
"bayareabites_133413",
"bayareabites_133383",
"bayareabites_133371",
"bayareabites_133282"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-art": {
"isLoading": true
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_15772": {
"type": "terms",
"id": "bayareabites_15772",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15772",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Drip Line",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Drip Line Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100102,
"slug": "drip-line",
"isLoading": false,
"link": "/bayareabites/tag/drip-line"
},
"bayareabites_16414": {
"type": "terms",
"id": "bayareabites_16414",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16414",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100744,
"slug": "local-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/local-kitchen"
},
"bayareabites_16413": {
"type": "terms",
"id": "bayareabites_16413",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16413",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nora haron",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nora haron Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100743,
"slug": "nora-haron",
"isLoading": false,
"link": "/bayareabites/tag/nora-haron"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_2386": {
"type": "terms",
"id": "bayareabites_2386",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2386",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1773,
"slug": "chinese-food",
"isLoading": false,
"link": "/bayareabites/tag/chinese-food"
},
"bayareabites_2232": {
"type": "terms",
"id": "bayareabites_2232",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2232",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dim sum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dim sum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1661,
"slug": "dim-sum",
"isLoading": false,
"link": "/bayareabites/tag/dim-sum"
},
"bayareabites_1544": {
"type": "terms",
"id": "bayareabites_1544",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1544",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dumplings",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dumplings Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1266,
"slug": "dumplings",
"isLoading": false,
"link": "/bayareabites/tag/dumplings"
},
"bayareabites_16408": {
"type": "terms",
"id": "bayareabites_16408",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16408",
"found": true
},
"relationships": {},
"featImg": null,
"name": "palette tea house",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "palette tea house Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100738,
"slug": "palette-tea-house",
"isLoading": false,
"link": "/bayareabites/tag/palette-tea-house"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_16272": {
"type": "terms",
"id": "bayareabites_16272",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16272",
"found": true
},
"relationships": {},
"featImg": null,
"name": "npr food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "npr food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100602,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/tag/npr-food"
},
"bayareabites_14748": {
"type": "terms",
"id": "bayareabites_14748",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14748",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 930,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/tag/wine"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_15155": {
"type": "terms",
"id": "bayareabites_15155",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15155",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99485,
"slug": "north-bay",
"isLoading": false,
"link": "/bayareabites/category/north-bay"
},
"bayareabites_15156": {
"type": "terms",
"id": "bayareabites_15156",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15156",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99486,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/category/sonoma"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_15912": {
"type": "terms",
"id": "bayareabites_15912",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15912",
"found": true
},
"relationships": {},
"featImg": null,
"name": "outdoor dining",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "outdoor dining Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100242,
"slug": "outdoor-dining",
"isLoading": false,
"link": "/bayareabites/tag/outdoor-dining"
},
"bayareabites_356": {
"type": "terms",
"id": "bayareabites_356",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "356",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 321,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/tag/sonoma"
},
"bayareabites_16340": {
"type": "terms",
"id": "bayareabites_16340",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16340",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma magazine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma magazine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100670,
"slug": "sonoma-magazine",
"isLoading": false,
"link": "/bayareabites/tag/sonoma-magazine"
},
"bayareabites_16407": {
"type": "terms",
"id": "bayareabites_16407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the commissary",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the commissary Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100737,
"slug": "the-commissary",
"isLoading": false,
"link": "/bayareabites/tag/the-commissary"
},
"bayareabites_1251": {
"type": "terms",
"id": "bayareabites_1251",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1251",
"found": true
},
"relationships": {},
"featImg": null,
"name": "traci des jardins",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "traci des jardins Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1096,
"slug": "traci-des-jardins",
"isLoading": false,
"link": "/bayareabites/tag/traci-des-jardins"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_8399": {
"type": "terms",
"id": "bayareabites_8399",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8399",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Humphry Slocombe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Humphry Slocombe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2852,
"slug": "humphry-slocombe",
"isLoading": false,
"link": "/bayareabites/tag/humphry-slocombe"
},
"bayareabites_16406": {
"type": "terms",
"id": "bayareabites_16406",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16406",
"found": true
},
"relationships": {},
"featImg": null,
"name": "juanita more",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "juanita more Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100736,
"slug": "juanita-more",
"isLoading": false,
"link": "/bayareabites/tag/juanita-more"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_16405": {
"type": "terms",
"id": "bayareabites_16405",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16405",
"found": true
},
"relationships": {},
"featImg": null,
"name": "emmys",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "emmys Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100735,
"slug": "emmys",
"isLoading": false,
"link": "/bayareabites/tag/emmys"
},
"bayareabites_242": {
"type": "terms",
"id": "bayareabites_242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jacques pepin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jacques pepin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 207,
"slug": "jacques-pepin",
"isLoading": false,
"link": "/bayareabites/tag/jacques-pepin"
},
"bayareabites_3328": {
"type": "terms",
"id": "bayareabites_3328",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3328",
"found": true
},
"relationships": {},
"featImg": null,
"name": "7x7",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "7x7 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2248,
"slug": "7x7",
"isLoading": false,
"link": "/bayareabites/tag/7x7"
},
"bayareabites_150": {
"type": "terms",
"id": "bayareabites_150",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "150",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jardiniere",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jardiniere Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 115,
"slug": "jardiniere",
"isLoading": false,
"link": "/bayareabites/tag/jardiniere"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_16175": {
"type": "terms",
"id": "bayareabites_16175",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16175",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Alexander's steakhouse",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Alexander's steakhouse Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100505,
"slug": "alexanders-steakhouse",
"isLoading": false,
"link": "/bayareabites/tag/alexanders-steakhouse"
},
"bayareabites_16395": {
"type": "terms",
"id": "bayareabites_16395",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16395",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ALX by Alexander's Steakhouse",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ALX by Alexander's Steakhouse Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100725,
"slug": "alx-by-alexanders-steakhouse",
"isLoading": false,
"link": "/bayareabites/tag/alx-by-alexanders-steakhouse"
},
"bayareabites_16394": {
"type": "terms",
"id": "bayareabites_16394",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16394",
"found": true
},
"relationships": {},
"featImg": null,
"name": "American Wagyu",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "American Wagyu Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100724,
"slug": "american-wagyu",
"isLoading": false,
"link": "/bayareabites/tag/american-wagyu"
},
"bayareabites_9710": {
"type": "terms",
"id": "bayareabites_9710",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9710",
"found": true
},
"relationships": {},
"featImg": null,
"name": "featured",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "featured Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4164,
"slug": "featured",
"isLoading": false,
"link": "/bayareabites/tag/featured"
},
"bayareabites_13345": {
"type": "terms",
"id": "bayareabites_13345",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13345",
"found": true
},
"relationships": {},
"featImg": null,
"name": "steakhouse",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "steakhouse Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7814,
"slug": "steakhouse",
"isLoading": false,
"link": "/bayareabites/tag/steakhouse"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_4287": {
"type": "terms",
"id": "bayareabites_4287",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4287",
"found": true
},
"relationships": {},
"featImg": null,
"name": "andrew zimmern",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "andrew zimmern Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2667,
"slug": "andrew-zimmern",
"isLoading": false,
"link": "/bayareabites/tag/andrew-zimmern"
},
"bayareabites_16393": {
"type": "terms",
"id": "bayareabites_16393",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16393",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bottlerock",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bottlerock Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100723,
"slug": "bottlerock",
"isLoading": false,
"link": "/bayareabites/tag/bottlerock"
},
"bayareabites_209": {
"type": "terms",
"id": "bayareabites_209",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "209",
"found": true
},
"relationships": {},
"featImg": null,
"name": "top chef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "top chef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 174,
"slug": "top-chef",
"isLoading": false,
"link": "/bayareabites/tag/top-chef"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_366": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/category/oakland"
},
"bayareabites_1248": {
"type": "terms",
"id": "bayareabites_1248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea and coffee",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea and coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1086,
"slug": "tea-and-coffee",
"isLoading": false,
"link": "/bayareabites/category/tea-and-coffee"
},
"bayareabites_8472": {
"type": "terms",
"id": "bayareabites_8472",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "blue bottle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "blue bottle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2925,
"slug": "blue-bottle",
"isLoading": false,
"link": "/bayareabites/tag/blue-bottle"
},
"bayareabites_125": {
"type": "terms",
"id": "bayareabites_125",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "125",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 89,
"slug": "coffee",
"isLoading": false,
"link": "/bayareabites/tag/coffee"
},
"bayareabites_16387": {
"type": "terms",
"id": "bayareabites_16387",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16387",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ellan Kline",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ellan Kline Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100717,
"slug": "ellan-kline",
"isLoading": false,
"link": "/bayareabites/tag/ellan-kline"
},
"bayareabites_16384": {
"type": "terms",
"id": "bayareabites_16384",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16384",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Evan Gilman",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Evan Gilman Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100714,
"slug": "evan-gilman",
"isLoading": false,
"link": "/bayareabites/tag/evan-gilman"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_16388": {
"type": "terms",
"id": "bayareabites_16388",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16388",
"found": true
},
"relationships": {},
"featImg": null,
"name": "RJ Joseph",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "RJ Joseph Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100718,
"slug": "rj-joseph",
"isLoading": false,
"link": "/bayareabites/tag/rj-joseph"
},
"bayareabites_16385": {
"type": "terms",
"id": "bayareabites_16385",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16385",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Royal Crown",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Royal Crown Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100715,
"slug": "the-royal-crown",
"isLoading": false,
"link": "/bayareabites/tag/the-royal-crown"
},
"bayareabites_16386": {
"type": "terms",
"id": "bayareabites_16386",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16386",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Umeko Motoyoshi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Umeko Motoyoshi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100716,
"slug": "umeko-motoyoshi",
"isLoading": false,
"link": "/bayareabites/tag/umeko-motoyoshi"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}