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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/black-tart500.jpg\" alt=\"Black Tart\" title=\"Black Tart\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21038\">\u003c/p>\n\u003cp>Oh, you modern Americans, what is wrong with you? Why do you recoil, as if from a snake, from the very muttered hint of mincemeat? \u003ca href=\"http://www.npr.org/2011/01/02/132477830/cupcakes-are-dead-long-live-the-pie\">Pie may be sneaking back into the spotlight\u003c/a>, weary of being upstaged by all those pink cupcakes beehived with frosting, but still, you could look far and wide here and find nary a scrap of mince on our menus. \u003c/p>\n\u003cp>Once, mincemeat was our heritage, our honor guard, the leading light of American pie fillings. It was exalted at holiday time but consumed with gusto year-round, at Automats and church suppers, carried on Formica trays through cafeterias and paraded on gold-rimmed china in the dining rooms of downtown hotels. \u003c/p>\n\u003cp>The history was, of course, a British one, but the legacy of the dense, sweet-spiced, citrusy-raisiny-almondy filling stretches back at least a handful of centuries, when the line between sweet and savory was a much more porous one. Originally, mincemeat was made with both beef and beef fat, added to a rich mixture of dried fruits, spices, candied citrus peels, and almonds, preserved with a hefty dose of spirits. Over the years, the meat receded, although the fat (typically suet, the particularly pure fat taken from around the kidneys) remained, to give an unmistakable richness to the mixture. \u003c/p>\n\u003cp>You may think you'd hate it—\u003cem>prunes? suet?\u003c/em>—but not so. This holiday season I passed around many of these tarts, filled with Delia Smith's unbeatable recipe for \u003ca href=\"http://www.deliaonline.com/recipes/cuisine/european/english/christmas-easy-home-made-christmas-mincemeat.html\">Homemade Christmas Mincemeat\u003c/a>. Served up small and warm, in the late, lowering afternoon with a cup of steaming tea or after dinner with a glass of port, naught but lard-and-butter crust crumbs came back on the plate. (A word of advice, though: halve Delia's recipe, and you'll still have more than enough mincemeat to feed everyone you know.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But now that the indulgence of the holidays has passed, mincemeat might be a tougher sell. Enter \u003cstrong>Black Tart,\u003c/strong> a lovely winter dessert based on a 17th-century recipe for \"black tart stuff,\" which the eminent British food writer Elizabeth David praises in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1599218607/kqedorg-20\">An Omelette and a Glass of Wine\u003c/a> as \"rich and dark without the cloying and heavy qualities of mincemeat.\" She also recommends it as having \"a certain originality which provides a small surprise at the end of the meal.\"\u003c/p>\n\u003cp>Leafing through cookbooks heaped from shelves to floor, I can trace the roots of my own Black Tart to several recipes: David's 1969 recipe, itself a modern interpretation of Robert May's recipe from \u003cstrong>The Accomplisht Cook \u003c/strong>(1660); the Harvest Tart from the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">The Silver Palate Cookbook\u003c/a> (1982); and the Winter Fruit Tart from the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Restaurant Cookbook\u003c/a> (2001). \u003c/p>\n\u003cp>Mostly, though, it came from messing around with the memories of all these things in a friend's kitchen on a raw, gray afternoon, when we both wanted something sweet to eat without having to leave the house. \u003c/p>\n\u003cp>What was on hand in the winter pantry? Dried fruit and nuts, candied fruit peel left over from holiday baking, and plenty of liquor, likewise left over from holiday parties. Thus, Black Tart, a lazy-day sort of dessert that will warm the kitchen and perfume the house with a deep medieval scent of winter at bay--a whiff of whiskey, a breath of ginger and cinnamon, a Mediterranean sparkle of fresh tangerine.\u003c/p>\n\u003cp>The dried fruits aren't poached so much as steeped. After a slow warming, they sit on the back of the stove for an hour or so, soaking up the wine and spices, swelling up soft and plump as they absorb nearly all the liquid. \u003c/p>\n\u003cp>A cookie-like tart dough, a little sweeter and richer than regular pie crust, works particularly well here. To make it, sift together two and a half cups of flour, a quarter cup sugar, and a half-teaspoon salt. Using a pastry blender, cut in 12 tablespoons (one and a half sticks, 6 oz) of chilled butter, until mixture looks sandy and flaky, like dry oatmeal. Then, instead of the usual ice water, moisten the flour with two egg yolks, one teaspoon vanilla, and three to four teaspoons of water to form a soft dough. Chill for several hours while the filling is cooking and cooling.\u003cbr>\n\u003cstrong>\u003cbr>\nBlack Tart\u003c/strong>\u003cbr>\nThis tastes best on the day it's made, but will last for several days if well wrapped. The recipe can also be used to made small individual-sized tarts. For the prettiest crust on small tarts, brush tart crust with milk and sprinkle with sugar before baking.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 large apple, peeled, cored, and diced\u003cbr>\n1 cup dried apricots, chopped\u003cbr>\n1 cup pitted prunes, chopped\u003cbr>\n1/2 cup raisins\u003cbr>\n2-3 tbsp candied orange peel\u003cbr>\n1 cup red wine OR 1/2 cup port and 1/2 cup water\u003cbr>\n1/4 cup whiskey or brandy\u003cbr>\n1/8 tsp EACH cinnamon, cardamon, nutmeg, and ginger\u003cbr>\nBig pinch of freshly ground pepper\u003cbr>\n1/2 cup brown sugar\u003cbr>\n1/2 cup white sugar, or to taste\u003cbr>\nZest and juice of 1 tangerine\u003cbr>\n1/2 cup toasted walnuts or almonds, chopped\u003cbr>\nDough for two-crust tart (see above)\u003cbr>\nWhipped cream for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a heavy-bottomed pot, mix all filling ingredients except for walnuts. Warm over low heat, stirring occasionally, for 15 minutes. Turn off heat and let fruit absorb the rest of the liquid for an hour or so. \u003c/p>\n\u003cp>2. Divide the tart dough into two rounds and roll out. Line an 8-inch or 9-inch tart pan with first round. \u003c/p>\n\u003cp>3. Stir walnuts into filling. Cut remaining dough into 1-inch wide strips. Lay strips in a criss-cross lattice pattern to cover most of the filling. Cover entire tart with foil or waxed paper and chill in the fridge for an hour or so.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Preheat oven to 400 degrees F. Unwrap tart and bake until crust in golden brown and filling is bubbling, 30-35 minutes. Cool on a rack. Serve with whipped cream.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/black-tart500.jpg\" alt=\"Black Tart\" title=\"Black Tart\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21038\">\u003c/p>\n\u003cp>Oh, you modern Americans, what is wrong with you? Why do you recoil, as if from a snake, from the very muttered hint of mincemeat? \u003ca href=\"http://www.npr.org/2011/01/02/132477830/cupcakes-are-dead-long-live-the-pie\">Pie may be sneaking back into the spotlight\u003c/a>, weary of being upstaged by all those pink cupcakes beehived with frosting, but still, you could look far and wide here and find nary a scrap of mince on our menus. \u003c/p>\n\u003cp>Once, mincemeat was our heritage, our honor guard, the leading light of American pie fillings. It was exalted at holiday time but consumed with gusto year-round, at Automats and church suppers, carried on Formica trays through cafeterias and paraded on gold-rimmed china in the dining rooms of downtown hotels. \u003c/p>\n\u003cp>The history was, of course, a British one, but the legacy of the dense, sweet-spiced, citrusy-raisiny-almondy filling stretches back at least a handful of centuries, when the line between sweet and savory was a much more porous one. Originally, mincemeat was made with both beef and beef fat, added to a rich mixture of dried fruits, spices, candied citrus peels, and almonds, preserved with a hefty dose of spirits. Over the years, the meat receded, although the fat (typically suet, the particularly pure fat taken from around the kidneys) remained, to give an unmistakable richness to the mixture. \u003c/p>\n\u003cp>You may think you'd hate it—\u003cem>prunes? suet?\u003c/em>—but not so. This holiday season I passed around many of these tarts, filled with Delia Smith's unbeatable recipe for \u003ca href=\"http://www.deliaonline.com/recipes/cuisine/european/english/christmas-easy-home-made-christmas-mincemeat.html\">Homemade Christmas Mincemeat\u003c/a>. Served up small and warm, in the late, lowering afternoon with a cup of steaming tea or after dinner with a glass of port, naught but lard-and-butter crust crumbs came back on the plate. (A word of advice, though: halve Delia's recipe, and you'll still have more than enough mincemeat to feed everyone you know.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But now that the indulgence of the holidays has passed, mincemeat might be a tougher sell. Enter \u003cstrong>Black Tart,\u003c/strong> a lovely winter dessert based on a 17th-century recipe for \"black tart stuff,\" which the eminent British food writer Elizabeth David praises in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1599218607/kqedorg-20\">An Omelette and a Glass of Wine\u003c/a> as \"rich and dark without the cloying and heavy qualities of mincemeat.\" She also recommends it as having \"a certain originality which provides a small surprise at the end of the meal.\"\u003c/p>\n\u003cp>Leafing through cookbooks heaped from shelves to floor, I can trace the roots of my own Black Tart to several recipes: David's 1969 recipe, itself a modern interpretation of Robert May's recipe from \u003cstrong>The Accomplisht Cook \u003c/strong>(1660); the Harvest Tart from the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">The Silver Palate Cookbook\u003c/a> (1982); and the Winter Fruit Tart from the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Restaurant Cookbook\u003c/a> (2001). \u003c/p>\n\u003cp>Mostly, though, it came from messing around with the memories of all these things in a friend's kitchen on a raw, gray afternoon, when we both wanted something sweet to eat without having to leave the house. \u003c/p>\n\u003cp>What was on hand in the winter pantry? Dried fruit and nuts, candied fruit peel left over from holiday baking, and plenty of liquor, likewise left over from holiday parties. Thus, Black Tart, a lazy-day sort of dessert that will warm the kitchen and perfume the house with a deep medieval scent of winter at bay--a whiff of whiskey, a breath of ginger and cinnamon, a Mediterranean sparkle of fresh tangerine.\u003c/p>\n\u003cp>The dried fruits aren't poached so much as steeped. After a slow warming, they sit on the back of the stove for an hour or so, soaking up the wine and spices, swelling up soft and plump as they absorb nearly all the liquid. \u003c/p>\n\u003cp>A cookie-like tart dough, a little sweeter and richer than regular pie crust, works particularly well here. To make it, sift together two and a half cups of flour, a quarter cup sugar, and a half-teaspoon salt. Using a pastry blender, cut in 12 tablespoons (one and a half sticks, 6 oz) of chilled butter, until mixture looks sandy and flaky, like dry oatmeal. Then, instead of the usual ice water, moisten the flour with two egg yolks, one teaspoon vanilla, and three to four teaspoons of water to form a soft dough. Chill for several hours while the filling is cooking and cooling.\u003cbr>\n\u003cstrong>\u003cbr>\nBlack Tart\u003c/strong>\u003cbr>\nThis tastes best on the day it's made, but will last for several days if well wrapped. The recipe can also be used to made small individual-sized tarts. For the prettiest crust on small tarts, brush tart crust with milk and sprinkle with sugar before baking.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 large apple, peeled, cored, and diced\u003cbr>\n1 cup dried apricots, chopped\u003cbr>\n1 cup pitted prunes, chopped\u003cbr>\n1/2 cup raisins\u003cbr>\n2-3 tbsp candied orange peel\u003cbr>\n1 cup red wine OR 1/2 cup port and 1/2 cup water\u003cbr>\n1/4 cup whiskey or brandy\u003cbr>\n1/8 tsp EACH cinnamon, cardamon, nutmeg, and ginger\u003cbr>\nBig pinch of freshly ground pepper\u003cbr>\n1/2 cup brown sugar\u003cbr>\n1/2 cup white sugar, or to taste\u003cbr>\nZest and juice of 1 tangerine\u003cbr>\n1/2 cup toasted walnuts or almonds, chopped\u003cbr>\nDough for two-crust tart (see above)\u003cbr>\nWhipped cream for serving\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a heavy-bottomed pot, mix all filling ingredients except for walnuts. Warm over low heat, stirring occasionally, for 15 minutes. Turn off heat and let fruit absorb the rest of the liquid for an hour or so. \u003c/p>\n\u003cp>2. Divide the tart dough into two rounds and roll out. Line an 8-inch or 9-inch tart pan with first round. \u003c/p>\n\u003cp>3. Stir walnuts into filling. Cut remaining dough into 1-inch wide strips. Lay strips in a criss-cross lattice pattern to cover most of the filling. Cover entire tart with foil or waxed paper and chill in the fridge for an hour or so.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Preheat oven to 400 degrees F. Unwrap tart and bake until crust in golden brown and filling is bubbling, 30-35 minutes. Cool on a rack. Serve with whipped cream.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "\"San Francisco Eats\" Exhibit at Main Library",
"title": "\"San Francisco Eats\" Exhibit at Main Library",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/refugee-camp-restaurant.jpg\" alt=\"Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-19792\">\u003cbr>\n\u003cem>Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/em>\u003c/p>\n\u003cp>Christmas in San Francisco, and what's on the menu? Sweetbreads. Squab. Canvasback duck. Cardoons, flageolet beans, porcini mushrooms. A choice of German or California asparagus. \u003c/p>\n\u003cp>And let us not forget the oysters, lots and lots of oysters, or the sand dabs, frogs' legs, and Sacramento River salmon. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19791\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/palace-lunch-restaurant.jpg\" alt=\"Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"250\" height=\"225\" class=\"size-full wp-image-19791\">\u003cfigcaption class=\"wp-caption-text\">Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>Such would have been your choices on December 25, 1910 at the Palace Hotel on Market Street, just a few years after the City's most devastating earthquake. At the Fairmont Hotel, on an ordinary evening in May 1908, the evening's menu was almost as elegant: East Coast blue point oysters, filet of striped bass, new potatoes, sweetbreads and squab, French peas, salad, ice cream, fancy cakes, and \u003cem>cafe noir\u003c/em>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Anyone thinking that a California cuisine didn't exist until Wolfgang Puck put smoked salmon on a pizza (or Alice dropped goat cheese on a salad) should head over to the San Francisco Main Library and get a mouth-watering education at \u003ca href=\"http://www.sfpl.org/index.php?pg=1003109001\">San Francisco Eats,\u003c/a> a delectably entertaining exhibit of historic menus, photographs, and other restaurant ephemera (matchboxes! matchbooks!) on display now through March 20, 2011. \u003c/p>\n\u003cp>Curated by Sheila Himmel, a longtime restaurant critic with the San Jose Mercury News, in conjunction with Lisa Vestal, the library's head curator, the exhibit pulled most of its items from the library's own San Francisco History and Historical Photograph Collections, with additional materials from restauranteur Pat Kuleto, the Cliff House, and the Alice Statler Library at City College, among others. \u003c/p>\n\u003cp>Being a former restaurant critic myself, I would have loved to have learned more about how the City's restaurant scene developed over the past century. Alas for restaurant geeks and city-history buffs, the commentary is limited to a paragraph or two on cards below each display case, along with a general introduction on the wall. (However, there is a great quote from Alice B. Toklas about the mad gustatory delights she and Gertrude enjoyed while dining out in the City.)\u003c/p>\n\u003cp>Still, there are small gems to be had: how lower Polk Street was known as \"Polkstrasse\" during the early half of the 20th century, thanks to its concentration of German restaurants and beer halls, or how pig's feet and lamb kidneys were common items, and how you could find both, along with Grape Nuts cereal, codfish in cream, and green tea, on the breakfast menu of the Clift Hotel, circa 1915. \u003c/p>\n\u003cp>Not all the menus are dated, but the bulk of them seem to date from the 1940s through the 60s, leading to much nostalgia on the part of the crowd on the exhibit's opening day. Blum's, the Magic Pan, Alfred's Steakhouse, Ernie's, Le Club, Le Trianon: you could see the years of shined shoes, hats and gloves, lipstick and martinis unspooling in memory.\u003c/p>\n\u003cp>Menus were big back then, tall and imposing. Open one and it covered your plate. A tassel might be involved, and a foreign language, probably French. A fancy night out meant this thing called Continental Cuisine, mixed up from a little French, a little Italian, maybe a dash of Spanish. Turtle soup, wine sauces, flaming desserts. Even restaurants that weren't exclusively French, like Masa's, often wrote their menus in French, connoting serious gastronomy (and perhaps, justifying their prices with a touch of Parisian glamor).\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19790\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/mandarin-restuarnt.jpg\" alt=\"The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"250\" height=\"225\" class=\"size-full wp-image-19790\">\u003cfigcaption class=\"wp-caption-text\">The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>But what the exhibit shows most definitely is that San Francisco has always been an eating town, with something for everyone. There were chop-suey joints and elegant Chinese banquet halls, grab-and-go taquerias and gringo-ized Mexican places with singing senoritas, posh hotels and tiki lounges (sometimes in the same place), the Old Poodle Dog and the Koffee Kup. \u003c/p>\n\u003cp>It's interesting, of course, to compare prices, especially among the few contemporary menus; in 1997, an order of shaking beef (bo lu lac) at the Slanted Door cost $10.50; in 2010, it's $32. \u003c/p>\n\u003cp>Some places remain the same, even after decades of dishing up. Tadich's, Sears, the Cinderella Bakery, Zuni, even the Hayes Street Grill. Other places define a moment, then fade away. \u003c/p>\n\u003cp>During my decade as a critic, I probably ate in hundreds of restaurants all around the Bay Area. Only a few now-gone places still glow in recollection, the spots that made you feel like you were smack-dab in the exciting middle of things. Do I miss the actual place, or who we all were there, at that vibration in time? Still, it was easy to agree with chef and Bay Cafe host Joey Altman, during in a short panel discussion moderated by Himmel. \u003c/p>\n\u003cp> Asked about San Francisco restaurant trends then and now, Altman pointed out, a little wistfully, that the City still has nothing to equal Stars in its splashy, 1980s, Jeremiah-Tower heyday, when Altman was a young chef in the kitchen. \u003c/p>\n\u003cblockquote>\u003cp>\"Stars was incredibly relevant for the dining scene then. There's no one 'holding court' anymore like Jeremiah did. My friends and I, we'll still say, 'I wish there was a Stars to go to.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>The \u003ca href=\"http://www.sfpl.org/index.php?pg=1003109001\">San Francisco Eats\u003c/a> exhibit is on display at the San Francisco Main Library in the Jewett Gallery on the Lower Level and in the Skylight Gallery on the Sixth Floor through March 20, 2011.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/trader-vics.jpg\" alt=\"Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-19789\">\u003cbr>\n\u003cem>Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/refugee-camp-restaurant.jpg\" alt=\"Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-19792\">\u003cbr>\n\u003cem>Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/em>\u003c/p>\n\u003cp>Christmas in San Francisco, and what's on the menu? Sweetbreads. Squab. Canvasback duck. Cardoons, flageolet beans, porcini mushrooms. A choice of German or California asparagus. \u003c/p>\n\u003cp>And let us not forget the oysters, lots and lots of oysters, or the sand dabs, frogs' legs, and Sacramento River salmon. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19791\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/palace-lunch-restaurant.jpg\" alt=\"Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"250\" height=\"225\" class=\"size-full wp-image-19791\">\u003cfigcaption class=\"wp-caption-text\">Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>Such would have been your choices on December 25, 1910 at the Palace Hotel on Market Street, just a few years after the City's most devastating earthquake. At the Fairmont Hotel, on an ordinary evening in May 1908, the evening's menu was almost as elegant: East Coast blue point oysters, filet of striped bass, new potatoes, sweetbreads and squab, French peas, salad, ice cream, fancy cakes, and \u003cem>cafe noir\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Anyone thinking that a California cuisine didn't exist until Wolfgang Puck put smoked salmon on a pizza (or Alice dropped goat cheese on a salad) should head over to the San Francisco Main Library and get a mouth-watering education at \u003ca href=\"http://www.sfpl.org/index.php?pg=1003109001\">San Francisco Eats,\u003c/a> a delectably entertaining exhibit of historic menus, photographs, and other restaurant ephemera (matchboxes! matchbooks!) on display now through March 20, 2011. \u003c/p>\n\u003cp>Curated by Sheila Himmel, a longtime restaurant critic with the San Jose Mercury News, in conjunction with Lisa Vestal, the library's head curator, the exhibit pulled most of its items from the library's own San Francisco History and Historical Photograph Collections, with additional materials from restauranteur Pat Kuleto, the Cliff House, and the Alice Statler Library at City College, among others. \u003c/p>\n\u003cp>Being a former restaurant critic myself, I would have loved to have learned more about how the City's restaurant scene developed over the past century. Alas for restaurant geeks and city-history buffs, the commentary is limited to a paragraph or two on cards below each display case, along with a general introduction on the wall. (However, there is a great quote from Alice B. Toklas about the mad gustatory delights she and Gertrude enjoyed while dining out in the City.)\u003c/p>\n\u003cp>Still, there are small gems to be had: how lower Polk Street was known as \"Polkstrasse\" during the early half of the 20th century, thanks to its concentration of German restaurants and beer halls, or how pig's feet and lamb kidneys were common items, and how you could find both, along with Grape Nuts cereal, codfish in cream, and green tea, on the breakfast menu of the Clift Hotel, circa 1915. \u003c/p>\n\u003cp>Not all the menus are dated, but the bulk of them seem to date from the 1940s through the 60s, leading to much nostalgia on the part of the crowd on the exhibit's opening day. Blum's, the Magic Pan, Alfred's Steakhouse, Ernie's, Le Club, Le Trianon: you could see the years of shined shoes, hats and gloves, lipstick and martinis unspooling in memory.\u003c/p>\n\u003cp>Menus were big back then, tall and imposing. Open one and it covered your plate. A tassel might be involved, and a foreign language, probably French. A fancy night out meant this thing called Continental Cuisine, mixed up from a little French, a little Italian, maybe a dash of Spanish. Turtle soup, wine sauces, flaming desserts. Even restaurants that weren't exclusively French, like Masa's, often wrote their menus in French, connoting serious gastronomy (and perhaps, justifying their prices with a touch of Parisian glamor).\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19790\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/mandarin-restuarnt.jpg\" alt=\"The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"250\" height=\"225\" class=\"size-full wp-image-19790\">\u003cfigcaption class=\"wp-caption-text\">The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>But what the exhibit shows most definitely is that San Francisco has always been an eating town, with something for everyone. There were chop-suey joints and elegant Chinese banquet halls, grab-and-go taquerias and gringo-ized Mexican places with singing senoritas, posh hotels and tiki lounges (sometimes in the same place), the Old Poodle Dog and the Koffee Kup. \u003c/p>\n\u003cp>It's interesting, of course, to compare prices, especially among the few contemporary menus; in 1997, an order of shaking beef (bo lu lac) at the Slanted Door cost $10.50; in 2010, it's $32. \u003c/p>\n\u003cp>Some places remain the same, even after decades of dishing up. Tadich's, Sears, the Cinderella Bakery, Zuni, even the Hayes Street Grill. Other places define a moment, then fade away. \u003c/p>\n\u003cp>During my decade as a critic, I probably ate in hundreds of restaurants all around the Bay Area. Only a few now-gone places still glow in recollection, the spots that made you feel like you were smack-dab in the exciting middle of things. Do I miss the actual place, or who we all were there, at that vibration in time? Still, it was easy to agree with chef and Bay Cafe host Joey Altman, during in a short panel discussion moderated by Himmel. \u003c/p>\n\u003cp> Asked about San Francisco restaurant trends then and now, Altman pointed out, a little wistfully, that the City still has nothing to equal Stars in its splashy, 1980s, Jeremiah-Tower heyday, when Altman was a young chef in the kitchen. \u003c/p>\n\u003cblockquote>\u003cp>\"Stars was incredibly relevant for the dining scene then. There's no one 'holding court' anymore like Jeremiah did. My friends and I, we'll still say, 'I wish there was a Stars to go to.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>The \u003ca href=\"http://www.sfpl.org/index.php?pg=1003109001\">San Francisco Eats\u003c/a> exhibit is on display at the San Francisco Main Library in the Jewett Gallery on the Lower Level and in the Skylight Gallery on the Sixth Floor through March 20, 2011.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/trader-vics.jpg\" alt=\"Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-19789\">\u003cbr>\n\u003cem>Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Beef Stroganoff, Bolsheviks and The Grand Duchess Anastasia",
"title": "Beef Stroganoff, Bolsheviks and The Grand Duchess Anastasia",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Grand-Duchess-Anastasia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Grand-Duchess-Anastasia.jpg\" alt=\"Grand Duchess Anastasia\" title=\"Grand Duchess Anastasia\" width=\"290\" height=\"400\" class=\"alignnone size-full wp-image-17543\">\u003c/a>\u003c/p>\n\u003cp>I’ve always loved beef stroganoff. When I was a kid, my mom would make large pots of the stuff and I would happily eat leftovers for days. As an Italian kid, it was exciting to eat a dish whose name ended with an \"f\" instead of an \"i.\" Stroganoff! Plus there was my mad obsession wondering what happened to the Russian \u003ca href=\"http://en.wikipedia.org/wiki/Grand_Duchess_Anastasia_Nikolaevna_of_Russia\">Grand Duchess Anastasia\u003c/a>. I was convinced, in a way that only young girls can be, that she had eluded execution and was living an undercover life somewhere. Taking small bites of beef mixed with egg noodles and sour cream, I would daydream about the life I imagined she had after escaping the terrible fate of her Tsar father and family, murdered by Bolsheviks. Did she marry a farmer and everyone but her husband was ignorant to her true royal identity? Was she living in Paris under an assumed name? The list of possibilities was endless and oh so very romantic to a young girl wishing to escape her own reality of a stucco house in North County San Diego.\u003c/p>\n\u003cp>But the beef stroganoff of my youth was vastly different than anything they served in Russia when Anastasia was alive. After all, my Neapolitan mother who had been raised in the Bronx hadn't even heard of the dish before she was at least 30. Like many Americans, the recipe for my first taste of this dish came from the back of a Campbell's soup can. Mixed with button mushrooms, sliced onions and sour cream, the mix of savory beef flavors and the velvety texture of the sauce both tingled and soothed my taste buds. Say what you will about Campbell's cream of mushroom soup, I loved every bite. \u003c/p>\n\u003cp>After awhile I forgot about this dish. I didn't eat a lot of beef in my adult years until I became pregnant (at which point I craved it constantly). But when my daughters were young, I remembered how much I loved this stew when I was a girl and so wanted to share it with them. Using Campbell's soup was out of the question, however. As much as I loved that dish as a kid, I knew there had to be a more authentic way to make it that also contained less sodium. I read somewhere along the way that a traditional stroganoff uses mustard. Although they probably used mustard seed back in pre-Soviet Russia, I started adding a teaspoon of Dijon to my dish instead, and was happy with the nice little kick it gave to the sauce. I then opted to use both dried and fresh mushrooms in place of the cream of mushroom soup. Dried porcinis are my favorite, but any dried mushroom steeped in water will infuse the dish with a deep and subtle earthy complexity needed to round out the flavors. And, although some recipes use heavy cream for the sauce, I've stuck with sour cream because I love the tangy flavor in the rich gravy. \u003c/p>\n\u003cp>Beef stroganoff has become one of my daughters' favorite stews -- like mother like daughters, I suppose. Last week, both my girls devoured every morsel in front of them and one even licked the plate clean -- I'm not exaggerating. As I watched them eat, I began to wonder if they knew of Anastasia's story or if they'd even care about it as much as I did when I was their age. But how could they not? The fated end of the Russian Tsar and his family combined with a hearty beef stew is an irresistible match and bound to capture their imagination. Maybe next time I'll have to share a little Russian history over dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/beef-stroganoff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/beef-stroganoff.jpg\" alt=\"beef stroganoff\" title=\"beef stroganoff\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-17534\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Beef Stroganoff\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nMakes:\u003c/strong> Enough for 6-8 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/2 lbs beef chuck or tenderloin cut into strips or 1-inch chunks\u003cbr>\n1/4 cup flour\u003cbr>\n2 large white or yellow onions roughly sliced\u003cbr>\n1 cup dried porcini mushrooms\u003cbr>\n2 cups sliced mushrooms (I used a mix of brown and shitake, but you can use whatever you’d like)\u003cbr>\n1 Tbsp Worcestershire sauce\u003cbr>\n1/4 cup Cognac or sweet wine (like Madeira)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\n3-4 cups beef broth\u003cbr>\n2 tsp dried thyme or 1 Tbsp fresh thyme\u003cbr>\n1 tsp paprika\u003cbr>\nSalt and Pepper to taste\u003cbr>\n3 Tbsp vegetable oil\u003cbr>\n1 cup sour cream\u003cbr>\nFreshly chopped parsley for garnish\u003cbr>\nCooked wide egg noodles\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place dried mushrooms in a bowl and cover with boiling water (enough to just cover the mushrooms). Let sit for at least 10 minutes.\u003c/p>\n\u003cp>2. Sprinkle salt, pepper and 1 tsp thyme on uncooked meat. Sprinkle with flour to lightly and evenly coat each piece.\u003c/p>\n\u003cp>3. In a large dutch oven, heat 1 Tbsp oil on medium high. When oil is hot, place half the meat in the bottom of the pan, being sure not to crowd the bottom (crowding will make the beef steam instead of sear, and you want each piece to brown to seal in the juices).\u003c/p>\n\u003cp>4. Sear meat on all sides without cooking through and then remove from the pan. Add another 1 Tbsp vegetable oil and repeat with the remainder of the meat.\u003c/p>\n\u003cp>5. Remove all the meat from the dutch oven and add in the last tablespoon of oil. Sauté the onions for five minutes.\u003c/p>\n\u003cp>6. Roughly chop the now hydrated porcini mushrooms and add to the onions. Reserve the mushroom water. Add the cognac or Madeira wine, Dijon mustard, paprika, the remaining 1 tsp thyme, Worcestershire sauce and a bit of the mushroom water if needed. Sauté for another five minutes.\u003c/p>\n\u003cp>7. Add the meat to the onion and mushroom mixture and then mix in the remainder of the mushroom water, 3 cups of beef stock and some freshly ground pepper. Be sure to scrape the bottom of the pan to deglaze the caramelized goodness.\u003c/p>\n\u003cp>8. Bring the pot to a slow boil and then reduce heat to simmer. Cover pot and simmer for one hour.\u003c/p>\n\u003cp>9. After an hour, check stew and add the last cup of beef stock if the stew seems too dry. Add in the fresh mushrooms.\u003c/p>\n\u003cp>10. Simmer for another 30-60 minutes (the longer the better).\u003c/p>\n\u003cp>11. Cook noodles in salted water according to package directions.\u003c/p>\n\u003cp>12. Mix about 2 Tbsp flour with enough water to make a slurry and add to the stew. Simmer to thicken the sauce to make a glossy gravy. \u003c/p>\n\u003cp>13. Remove some of the gravy from the pot and add it to a bowl along with the sour cream. Whisk together and then add it to the larger pot and mix in.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>14. Set noodles on plates and then ladle on the stew. Serve with chopped parsley.\u003c/p>\n\n",
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"excerpt": "I’ve always loved beef stroganoff. When I was a kid, my mom would make large pots of the stuff and I would happily eat leftovers for days. As an Italian kid, it was exciting to eat a dish whose name ended with an \"f\" instead of an \"i.\" Stroganoff! Plus there was my mad obsession wondering what happened to the Russian Grand Duchess Anastasia. I was convinced, in a way that only young girls can be, that she had eluded execution and was living an undercover life somewhere. Taking small bites of beef mixed with egg noodles and sour cream, I would day dream about the life I imagined she had after escaping the terrible fate of her Tsar father and family, murdered by Bolsheviks. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Grand-Duchess-Anastasia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Grand-Duchess-Anastasia.jpg\" alt=\"Grand Duchess Anastasia\" title=\"Grand Duchess Anastasia\" width=\"290\" height=\"400\" class=\"alignnone size-full wp-image-17543\">\u003c/a>\u003c/p>\n\u003cp>I’ve always loved beef stroganoff. When I was a kid, my mom would make large pots of the stuff and I would happily eat leftovers for days. As an Italian kid, it was exciting to eat a dish whose name ended with an \"f\" instead of an \"i.\" Stroganoff! Plus there was my mad obsession wondering what happened to the Russian \u003ca href=\"http://en.wikipedia.org/wiki/Grand_Duchess_Anastasia_Nikolaevna_of_Russia\">Grand Duchess Anastasia\u003c/a>. I was convinced, in a way that only young girls can be, that she had eluded execution and was living an undercover life somewhere. Taking small bites of beef mixed with egg noodles and sour cream, I would daydream about the life I imagined she had after escaping the terrible fate of her Tsar father and family, murdered by Bolsheviks. Did she marry a farmer and everyone but her husband was ignorant to her true royal identity? Was she living in Paris under an assumed name? The list of possibilities was endless and oh so very romantic to a young girl wishing to escape her own reality of a stucco house in North County San Diego.\u003c/p>\n\u003cp>But the beef stroganoff of my youth was vastly different than anything they served in Russia when Anastasia was alive. After all, my Neapolitan mother who had been raised in the Bronx hadn't even heard of the dish before she was at least 30. Like many Americans, the recipe for my first taste of this dish came from the back of a Campbell's soup can. Mixed with button mushrooms, sliced onions and sour cream, the mix of savory beef flavors and the velvety texture of the sauce both tingled and soothed my taste buds. Say what you will about Campbell's cream of mushroom soup, I loved every bite. \u003c/p>\n\u003cp>After awhile I forgot about this dish. I didn't eat a lot of beef in my adult years until I became pregnant (at which point I craved it constantly). But when my daughters were young, I remembered how much I loved this stew when I was a girl and so wanted to share it with them. Using Campbell's soup was out of the question, however. As much as I loved that dish as a kid, I knew there had to be a more authentic way to make it that also contained less sodium. I read somewhere along the way that a traditional stroganoff uses mustard. Although they probably used mustard seed back in pre-Soviet Russia, I started adding a teaspoon of Dijon to my dish instead, and was happy with the nice little kick it gave to the sauce. I then opted to use both dried and fresh mushrooms in place of the cream of mushroom soup. Dried porcinis are my favorite, but any dried mushroom steeped in water will infuse the dish with a deep and subtle earthy complexity needed to round out the flavors. And, although some recipes use heavy cream for the sauce, I've stuck with sour cream because I love the tangy flavor in the rich gravy. \u003c/p>\n\u003cp>Beef stroganoff has become one of my daughters' favorite stews -- like mother like daughters, I suppose. Last week, both my girls devoured every morsel in front of them and one even licked the plate clean -- I'm not exaggerating. As I watched them eat, I began to wonder if they knew of Anastasia's story or if they'd even care about it as much as I did when I was their age. But how could they not? The fated end of the Russian Tsar and his family combined with a hearty beef stew is an irresistible match and bound to capture their imagination. Maybe next time I'll have to share a little Russian history over dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/beef-stroganoff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/beef-stroganoff.jpg\" alt=\"beef stroganoff\" title=\"beef stroganoff\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-17534\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Beef Stroganoff\u003c/strong>\u003cbr>\n\u003cstrong>\u003cbr>\nMakes:\u003c/strong> Enough for 6-8 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/2 lbs beef chuck or tenderloin cut into strips or 1-inch chunks\u003cbr>\n1/4 cup flour\u003cbr>\n2 large white or yellow onions roughly sliced\u003cbr>\n1 cup dried porcini mushrooms\u003cbr>\n2 cups sliced mushrooms (I used a mix of brown and shitake, but you can use whatever you’d like)\u003cbr>\n1 Tbsp Worcestershire sauce\u003cbr>\n1/4 cup Cognac or sweet wine (like Madeira)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\n3-4 cups beef broth\u003cbr>\n2 tsp dried thyme or 1 Tbsp fresh thyme\u003cbr>\n1 tsp paprika\u003cbr>\nSalt and Pepper to taste\u003cbr>\n3 Tbsp vegetable oil\u003cbr>\n1 cup sour cream\u003cbr>\nFreshly chopped parsley for garnish\u003cbr>\nCooked wide egg noodles\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place dried mushrooms in a bowl and cover with boiling water (enough to just cover the mushrooms). Let sit for at least 10 minutes.\u003c/p>\n\u003cp>2. Sprinkle salt, pepper and 1 tsp thyme on uncooked meat. Sprinkle with flour to lightly and evenly coat each piece.\u003c/p>\n\u003cp>3. In a large dutch oven, heat 1 Tbsp oil on medium high. When oil is hot, place half the meat in the bottom of the pan, being sure not to crowd the bottom (crowding will make the beef steam instead of sear, and you want each piece to brown to seal in the juices).\u003c/p>\n\u003cp>4. Sear meat on all sides without cooking through and then remove from the pan. Add another 1 Tbsp vegetable oil and repeat with the remainder of the meat.\u003c/p>\n\u003cp>5. Remove all the meat from the dutch oven and add in the last tablespoon of oil. Sauté the onions for five minutes.\u003c/p>\n\u003cp>6. Roughly chop the now hydrated porcini mushrooms and add to the onions. Reserve the mushroom water. Add the cognac or Madeira wine, Dijon mustard, paprika, the remaining 1 tsp thyme, Worcestershire sauce and a bit of the mushroom water if needed. Sauté for another five minutes.\u003c/p>\n\u003cp>7. Add the meat to the onion and mushroom mixture and then mix in the remainder of the mushroom water, 3 cups of beef stock and some freshly ground pepper. Be sure to scrape the bottom of the pan to deglaze the caramelized goodness.\u003c/p>\n\u003cp>8. Bring the pot to a slow boil and then reduce heat to simmer. Cover pot and simmer for one hour.\u003c/p>\n\u003cp>9. After an hour, check stew and add the last cup of beef stock if the stew seems too dry. Add in the fresh mushrooms.\u003c/p>\n\u003cp>10. Simmer for another 30-60 minutes (the longer the better).\u003c/p>\n\u003cp>11. Cook noodles in salted water according to package directions.\u003c/p>\n\u003cp>12. Mix about 2 Tbsp flour with enough water to make a slurry and add to the stew. Simmer to thicken the sauce to make a glossy gravy. \u003c/p>\n\u003cp>13. Remove some of the gravy from the pot and add it to a bowl along with the sour cream. Whisk together and then add it to the larger pot and mix in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>14. Set noodles on plates and then ladle on the stew. Serve with chopped parsley.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/beatlessandwich500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/beatlessandwich500.jpg\" alt=\"Beatles sandwich at Heimerhaus Deli\" title=\"Beatles sandwich at Heimerhaus Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16483\">\u003c/a>\u003cbr>\n\u003cem>John, Paul, George & Ringo, a \"super-sandwich\" at Heimerhaus Deli in Redwood City\u003c/em>\u003c/p>\n\u003cp>From tangerine trees and marmalade skies to yellow matter custard dripping from a dead dog's eye, the lyrical language of the Beatles is laden with talk of food. In a humorous study called \"\u003ca href=\"http://www.martinlewis.com/beatles/pressrelease.html\">Eat the Beatles!\u003c/a>\" conducted earlier this year, Beatles super-fan and humorist Martin Lewis discovered that the Fab Four \"actually recorded more overt references to tea than drugs!\"\u003c/p>\n\u003cp>In its heyday, the Beatles were extraordinary hawkers of food products. Mitch McGeary, proprietor of the RareBeatles.com website, \u003ca href=\"http://www.rarebeatles.com/photopg2/eatthe.htm\">lists a number of treats\u003c/a> that the group endorsed by name and sometimes image. It would seem that the boys were quite fond of carbohydrates, lending their credibility to products like cereal, potato chips, crackers, bread, and cookies. Junk food giant Nabisco even named a package of fudge sandwich cookies Ringos.\u003c/p>\n\u003cp>Cafés and eateries with Beatles themes exist across Europe, and even the Bay Area has a piece of the action. At \u003ca href=\"http://www.heimerhaus.com\">Heimerhaus\u003c/a> (601 Main St. at Veterans Blvd., Redwood City), \"John, Paul, George, Ringo' is a popular \"super-sandwich,\" a creation that actually looks like three sandwiches stuck together with the aid of corned beef, roast beef, turkey, Swiss and American cheeses, cucumber, cranberry sauce, pickle, coleslaw, mayonnaise, and mustard on rye. It's a feat of construction that is both intimidating and fun to eat. Never mind the avowed vegetarianism of three-quarters of the group.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"400\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/UZHsXjSSpDk?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/UZHsXjSSpDk?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"400\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In San Francisco, another deli, the Sunset District's \u003ca href=\"http://blogs.kqed.org/checkplease/2008/04/25/the-yellow-submarine-restaurant-info/\">Yellow Submarine\u003c/a> (503 Irving at 6th Ave., San Francisco) doesn’t have any themed menu items but instead honors the group with colorful décor inspired by the famous Beatles cartoon. Across Golden Gate Park in the Richmond District, the Japanese restaurant \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> (312 8th Ave. at Clement, San Francisco) serves sushi and yakitori in a funky room covered with Beatles posters, toys, and other memorabilia, a drum set with the band logo towering in the loft above.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/halu500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/halu500a.jpg\" alt=\"Halu Beatle memorabilia\" title=\"Halu Beatle memorabilia\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16486\">\u003c/a>\u003cbr>\n\u003cem>Beatles memorabilia galore at Halu, a Japanese restaurant in San Francisco\u003c/em>\u003c/p>\n\u003cp>Across town, \u003ca href=\"http://www.theyankee.com/\">Connecticut Yankee\u003c/a> (100 Connecticut at 17th St., San Francisco) makes a showy New York strip steak covered in crushed black pepper, flambéed in brandy, and crowned with green peppercorn sauce: \u003cstrong>Sgt. Pepper's Beef\u003c/strong>. The leader of the Lonely Hearts Club Band also features on a flat bread pizza at \u003ca href=\"http://www.barspace.tv/bluelight/\">Blue Light\u003c/a> (1979 Union at Buchanan, San Francisco) with bell peppers, pepper Jack cheese, and pepperoni.\u003c/p>\n\u003cp>This can all be washed down with a \u003cstrong>Blue Meanie\u003c/strong> (strawberry, blueberry, banana, and apple juice) or \u003cstrong>Strawberry Fields\u003c/strong> (strawberry, banana, and apple juice) smoothie at \u003ca href=\"http://www.yelp.com/biz/rockin-java-coffee-house-san-francisco\">Rockin Java\u003c/a> (1821 Haight at Stanyan, San Francisco).\u003ca href=\"http://www.youtube.com/watch?v=8A4r2RU1u3g\">Strawberry Fields\u003c/a>, a reference to the Beatles' 1967 song, is quite popular as a beverage name in San Francisco; it also pops up as a vodka cocktail at \u003ca href=\"http://thetipsypigsf.com/\">The Tipsy Pig\u003c/a> (2231 Chestnut at Scott, San Francisco), a fruity green tea at \u003ca href=\"http://www.crownandcrumpet.com\">Crown and Crumpet\u003c/a> (900 North Point at Larkin, San Francisco), and, again, as a smoothie at \u003ca href=\"http://www.yelp.com/biz/blue-danube-coffee-house-san-francisco\">Blue Danube\u003c/a> (306 Clement at 4th Ave., San Francisco).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The legacy of the \u003ca href=\"http://www.thebeatles.com/\">Beatles\u003c/a> is long, vast, and occasionally delicious.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/beatlessandwich500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/beatlessandwich500.jpg\" alt=\"Beatles sandwich at Heimerhaus Deli\" title=\"Beatles sandwich at Heimerhaus Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16483\">\u003c/a>\u003cbr>\n\u003cem>John, Paul, George & Ringo, a \"super-sandwich\" at Heimerhaus Deli in Redwood City\u003c/em>\u003c/p>\n\u003cp>From tangerine trees and marmalade skies to yellow matter custard dripping from a dead dog's eye, the lyrical language of the Beatles is laden with talk of food. In a humorous study called \"\u003ca href=\"http://www.martinlewis.com/beatles/pressrelease.html\">Eat the Beatles!\u003c/a>\" conducted earlier this year, Beatles super-fan and humorist Martin Lewis discovered that the Fab Four \"actually recorded more overt references to tea than drugs!\"\u003c/p>\n\u003cp>In its heyday, the Beatles were extraordinary hawkers of food products. Mitch McGeary, proprietor of the RareBeatles.com website, \u003ca href=\"http://www.rarebeatles.com/photopg2/eatthe.htm\">lists a number of treats\u003c/a> that the group endorsed by name and sometimes image. It would seem that the boys were quite fond of carbohydrates, lending their credibility to products like cereal, potato chips, crackers, bread, and cookies. Junk food giant Nabisco even named a package of fudge sandwich cookies Ringos.\u003c/p>\n\u003cp>Cafés and eateries with Beatles themes exist across Europe, and even the Bay Area has a piece of the action. At \u003ca href=\"http://www.heimerhaus.com\">Heimerhaus\u003c/a> (601 Main St. at Veterans Blvd., Redwood City), \"John, Paul, George, Ringo' is a popular \"super-sandwich,\" a creation that actually looks like three sandwiches stuck together with the aid of corned beef, roast beef, turkey, Swiss and American cheeses, cucumber, cranberry sauce, pickle, coleslaw, mayonnaise, and mustard on rye. It's a feat of construction that is both intimidating and fun to eat. Never mind the avowed vegetarianism of three-quarters of the group.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"400\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/UZHsXjSSpDk?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/UZHsXjSSpDk?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"400\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In San Francisco, another deli, the Sunset District's \u003ca href=\"http://blogs.kqed.org/checkplease/2008/04/25/the-yellow-submarine-restaurant-info/\">Yellow Submarine\u003c/a> (503 Irving at 6th Ave., San Francisco) doesn’t have any themed menu items but instead honors the group with colorful décor inspired by the famous Beatles cartoon. Across Golden Gate Park in the Richmond District, the Japanese restaurant \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> (312 8th Ave. at Clement, San Francisco) serves sushi and yakitori in a funky room covered with Beatles posters, toys, and other memorabilia, a drum set with the band logo towering in the loft above.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/halu500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/halu500a.jpg\" alt=\"Halu Beatle memorabilia\" title=\"Halu Beatle memorabilia\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16486\">\u003c/a>\u003cbr>\n\u003cem>Beatles memorabilia galore at Halu, a Japanese restaurant in San Francisco\u003c/em>\u003c/p>\n\u003cp>Across town, \u003ca href=\"http://www.theyankee.com/\">Connecticut Yankee\u003c/a> (100 Connecticut at 17th St., San Francisco) makes a showy New York strip steak covered in crushed black pepper, flambéed in brandy, and crowned with green peppercorn sauce: \u003cstrong>Sgt. Pepper's Beef\u003c/strong>. The leader of the Lonely Hearts Club Band also features on a flat bread pizza at \u003ca href=\"http://www.barspace.tv/bluelight/\">Blue Light\u003c/a> (1979 Union at Buchanan, San Francisco) with bell peppers, pepper Jack cheese, and pepperoni.\u003c/p>\n\u003cp>This can all be washed down with a \u003cstrong>Blue Meanie\u003c/strong> (strawberry, blueberry, banana, and apple juice) or \u003cstrong>Strawberry Fields\u003c/strong> (strawberry, banana, and apple juice) smoothie at \u003ca href=\"http://www.yelp.com/biz/rockin-java-coffee-house-san-francisco\">Rockin Java\u003c/a> (1821 Haight at Stanyan, San Francisco).\u003ca href=\"http://www.youtube.com/watch?v=8A4r2RU1u3g\">Strawberry Fields\u003c/a>, a reference to the Beatles' 1967 song, is quite popular as a beverage name in San Francisco; it also pops up as a vodka cocktail at \u003ca href=\"http://thetipsypigsf.com/\">The Tipsy Pig\u003c/a> (2231 Chestnut at Scott, San Francisco), a fruity green tea at \u003ca href=\"http://www.crownandcrumpet.com\">Crown and Crumpet\u003c/a> (900 North Point at Larkin, San Francisco), and, again, as a smoothie at \u003ca href=\"http://www.yelp.com/biz/blue-danube-coffee-house-san-francisco\">Blue Danube\u003c/a> (306 Clement at 4th Ave., San Francisco).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The legacy of the \u003ca href=\"http://www.thebeatles.com/\">Beatles\u003c/a> is long, vast, and occasionally delicious.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Death in the Afternoon",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Death-in-the-Afternoon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Death-in-the-Afternoon.jpg\" alt=\"Death in the Afternoon\" title=\"Death in the Afternoon\" width=\"242\" height=\"350\" class=\"alignleft size-full wp-image-16009\">\u003c/a>I recently met up with my friend Fatemeh for brunch.\u003c/p>\n\u003cp>I had every intention of it being a long, lingering meal-- the type one anticipates when one is finally presented with a rare open day and the opportunity to spent a good chunk of it with someone one has known on the edges of his social circle, but has high hopes of getting to know better.\u003c/p>\n\u003cp>We ordered our food and a round of bacon-studded bloody marys, talking about mutual friends and sharing stories as we tried to figure out the best way to extract the fatty bits of pig from our drinks. The food was middling, but the conversation was excellent.\u003c/p>\n\u003cp>After we'd filled ourselves and I had given up fishing for identifiable pieces of food that had given up on life and drowned in my bowlful of gravy, we decided to order a second round of cocktails. Fatemeh considered her options and settled on a Ramos Fizz. I asked for a \u003cem>Death in The Afternoon\u003c/em>.\u003c/p>\n\u003cp>The choice was simple, if indeed there was any choice involved at all. I was spending a Saturday afternoon with an interesting, beautiful woman. I was drinking cocktails. I wanted to appear louche, dissipated. Though I have never in my life felt especially Ernest Hemingway-ish, I felt that no other drink would do.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Given the name of the beverage I was consuming, it isn't surprising that our conversation turn to the subject of death and grieving.\u003c/p>\n\u003cp>As we shared about our families and our personal losses, I began to talk about my brother in a way that I had not allowed myself to do in a very long time: the illness, the denial of illness, the slow and painful wasting of his body in the last year and a half of his short life.\u003c/p>\n\u003cp>I'd fought against thinking of him in that way for years. I had always thought it would serve him better if I could remember him as the handsome, shy, quirky young man I'd worshipped as a boy-- the Douglas who shared his fetish for over-the-top, Technicolor MGM musicals with me, not the Douglas who sat in his darkened room alone, listening to tape recordings of the same films, avoiding the light that seemed to hurt his eyes.\u003c/p>\n\u003cp>But there, the middle of the afternoon, I was discussing the horrifying final act of his life. I wondered if our conversation could possibly take on a more upbeat tone after a talk of such loss- of fathers and brothers, of how different people approach coming to terms with that loss-- but it did. Fatemeh, it seems, is not only a serious and thoughtful woman, but possesses the wonderful gift of buoyancy that both I and my meal were currently lacking. She went down into the depths of my pain and somehow lifted me up out of it again.\u003c/p>\n\u003cp>As I walked home from our encounter, I thought about my brother and realized that it would have been his 49th birthday this weekend. I remembered all of those birthdays we'd shared and the sometimes frustrating sameness of them: the fudge-marbled birthday cake, my mother's Beef Stroganoff, his unwillingness to tear wrapping paper because it was so nice that he might want to use it himself.\u003c/p>\n\u003cp>And then I thought about my cocktail and how it lead me to my current state of mind. A \u003cem>Death in the Afternoon\u003c/em> is made of champagne--the drink most closely associated with celebration, and absinthe-- the drink of forgetfulness. I thought it an odd combination; a conflict of emotions in a glass. And that damned drink had the opposite effect on me-- it lead to the dredging up of painful memories that I certainly didn't feel like celebrating. It is a drink that caused me to become acutely aware of what was absent from my life.\u003c/p>\n\u003cp>I made that connection when I came home and looked at the bottle of absinthe a friend of mine bought me for my own birthday last year. In large letters, there it was, just staring right at me:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Absent.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Absent.jpg\" alt=\"Absent\" title=\"Absent\" width=\"350\" height=\"302\" class=\"alignnone size-full wp-image-16010\">\u003c/a>\u003c/p>\n\u003cp>I put the bottle down and noticed the nearby model of Chitty Chitty Bang Bang Doug had once given me. I then went into the bathroom and stared at his India ink drawing of a plus-sized woman sitting on the beach, reading a book called \u003cem>Les Femmes de Picasso\u003c/em>, with a lobster approaching her with no small amount of menace and her feet buried neatly in the sand. He could never manage to draw feet.\u003c/p>\n\u003cp>I was comforted by the thought that, though he might no longer be physically present, he continued to exist in the details of both my apartment and my life. I decided that alone was worth celebrating. I took the bottle of good champagne I keep for emergencies out of my refrigerator, poured myself a glass, and bypassed the absinthe altogether. I sifted through my dvd collection and opted to watch, for the 147th time, \u003cem>Singin' in the Rain\u003c/em>-- a film he (and countless film critics) deemed \"possibly the greatest musical ever made.\"\u003c/p>\n\u003cp>I crawled into bed with my glass of champagne, got lost in two hours of Arthur Freed music, and quietly celebrated a person who I have deemed \"possibly the greatest brother ever made.\"\u003c/p>\n\u003cp>He would have approved.\u003c/p>\n\u003cp>\u003cstrong>Death in the Afternoon\u003c/strong>\u003c/p>\n\u003cp>The name for this drink is derived from the title of the same name by Ernest Hemingway. It is he who, coincidentally, is credited with the creation of this cocktail for a book of drinks created by writers for the 1935 book \u003ca href=\"http://www.amazon.com/So-Red-Nose-Breath-Afternoon/dp/B001LBQQDC/ref=sr_1_1?ie=UTF8&s=books&qid=1281656630&sr=8-1\">So Red the Nose, or, Breath in the Afternoon\u003c/a>. The recipe and instructions are Hemingway's own.\u003c/p>\n\u003cp>\u003cstrong>Makes one cocktail\u003c/strong>. However, I would advise you to make two of them at a time: one for you, one for a friend because one should not drink-- nor experience death-- alone.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 ½ ounces absinthe\u003c/p>\n\u003cp>4 ounces Brut champagne\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Pour 1 jigger of absinthe into a champagne glass. Add iced champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.\"\u003c/p>\n\n",
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"excerpt": "And then I thought about my cocktail and how it lead me to my current state of mind. A \u003cem>Death in the Afternoon\u003c/em> is made of champagne--the drink most closely associated with celebration, and absinthe-- the drink of forgetfulness. I thought it an odd combination; a conflict of emotions in a glass. And that damned drink had the opposite effect on me-- it lead to the dredging up of painful memories that I certainly didn't feel like celebrating. It is a drink that caused me to become acutely aware of what was absent from my life.\r\n",
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"description": "And then I thought about my cocktail and how it lead me to my current state of mind. A Death in the Afternoon is made of champagne--the drink most closely associated with celebration, and absinthe-- the drink of forgetfulness. I thought it an odd combination; a conflict of emotions in a glass. And that damned drink had the opposite effect on me-- it lead to the dredging up of painful memories that I certainly didn't feel like celebrating. It is a drink that caused me to become acutely aware of what was absent from my life.\r\n",
"title": "Death in the Afternoon | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Death-in-the-Afternoon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Death-in-the-Afternoon.jpg\" alt=\"Death in the Afternoon\" title=\"Death in the Afternoon\" width=\"242\" height=\"350\" class=\"alignleft size-full wp-image-16009\">\u003c/a>I recently met up with my friend Fatemeh for brunch.\u003c/p>\n\u003cp>I had every intention of it being a long, lingering meal-- the type one anticipates when one is finally presented with a rare open day and the opportunity to spent a good chunk of it with someone one has known on the edges of his social circle, but has high hopes of getting to know better.\u003c/p>\n\u003cp>We ordered our food and a round of bacon-studded bloody marys, talking about mutual friends and sharing stories as we tried to figure out the best way to extract the fatty bits of pig from our drinks. The food was middling, but the conversation was excellent.\u003c/p>\n\u003cp>After we'd filled ourselves and I had given up fishing for identifiable pieces of food that had given up on life and drowned in my bowlful of gravy, we decided to order a second round of cocktails. Fatemeh considered her options and settled on a Ramos Fizz. I asked for a \u003cem>Death in The Afternoon\u003c/em>.\u003c/p>\n\u003cp>The choice was simple, if indeed there was any choice involved at all. I was spending a Saturday afternoon with an interesting, beautiful woman. I was drinking cocktails. I wanted to appear louche, dissipated. Though I have never in my life felt especially Ernest Hemingway-ish, I felt that no other drink would do.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Given the name of the beverage I was consuming, it isn't surprising that our conversation turn to the subject of death and grieving.\u003c/p>\n\u003cp>As we shared about our families and our personal losses, I began to talk about my brother in a way that I had not allowed myself to do in a very long time: the illness, the denial of illness, the slow and painful wasting of his body in the last year and a half of his short life.\u003c/p>\n\u003cp>I'd fought against thinking of him in that way for years. I had always thought it would serve him better if I could remember him as the handsome, shy, quirky young man I'd worshipped as a boy-- the Douglas who shared his fetish for over-the-top, Technicolor MGM musicals with me, not the Douglas who sat in his darkened room alone, listening to tape recordings of the same films, avoiding the light that seemed to hurt his eyes.\u003c/p>\n\u003cp>But there, the middle of the afternoon, I was discussing the horrifying final act of his life. I wondered if our conversation could possibly take on a more upbeat tone after a talk of such loss- of fathers and brothers, of how different people approach coming to terms with that loss-- but it did. Fatemeh, it seems, is not only a serious and thoughtful woman, but possesses the wonderful gift of buoyancy that both I and my meal were currently lacking. She went down into the depths of my pain and somehow lifted me up out of it again.\u003c/p>\n\u003cp>As I walked home from our encounter, I thought about my brother and realized that it would have been his 49th birthday this weekend. I remembered all of those birthdays we'd shared and the sometimes frustrating sameness of them: the fudge-marbled birthday cake, my mother's Beef Stroganoff, his unwillingness to tear wrapping paper because it was so nice that he might want to use it himself.\u003c/p>\n\u003cp>And then I thought about my cocktail and how it lead me to my current state of mind. A \u003cem>Death in the Afternoon\u003c/em> is made of champagne--the drink most closely associated with celebration, and absinthe-- the drink of forgetfulness. I thought it an odd combination; a conflict of emotions in a glass. And that damned drink had the opposite effect on me-- it lead to the dredging up of painful memories that I certainly didn't feel like celebrating. It is a drink that caused me to become acutely aware of what was absent from my life.\u003c/p>\n\u003cp>I made that connection when I came home and looked at the bottle of absinthe a friend of mine bought me for my own birthday last year. In large letters, there it was, just staring right at me:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Absent.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Absent.jpg\" alt=\"Absent\" title=\"Absent\" width=\"350\" height=\"302\" class=\"alignnone size-full wp-image-16010\">\u003c/a>\u003c/p>\n\u003cp>I put the bottle down and noticed the nearby model of Chitty Chitty Bang Bang Doug had once given me. I then went into the bathroom and stared at his India ink drawing of a plus-sized woman sitting on the beach, reading a book called \u003cem>Les Femmes de Picasso\u003c/em>, with a lobster approaching her with no small amount of menace and her feet buried neatly in the sand. He could never manage to draw feet.\u003c/p>\n\u003cp>I was comforted by the thought that, though he might no longer be physically present, he continued to exist in the details of both my apartment and my life. I decided that alone was worth celebrating. I took the bottle of good champagne I keep for emergencies out of my refrigerator, poured myself a glass, and bypassed the absinthe altogether. I sifted through my dvd collection and opted to watch, for the 147th time, \u003cem>Singin' in the Rain\u003c/em>-- a film he (and countless film critics) deemed \"possibly the greatest musical ever made.\"\u003c/p>\n\u003cp>I crawled into bed with my glass of champagne, got lost in two hours of Arthur Freed music, and quietly celebrated a person who I have deemed \"possibly the greatest brother ever made.\"\u003c/p>\n\u003cp>He would have approved.\u003c/p>\n\u003cp>\u003cstrong>Death in the Afternoon\u003c/strong>\u003c/p>\n\u003cp>The name for this drink is derived from the title of the same name by Ernest Hemingway. It is he who, coincidentally, is credited with the creation of this cocktail for a book of drinks created by writers for the 1935 book \u003ca href=\"http://www.amazon.com/So-Red-Nose-Breath-Afternoon/dp/B001LBQQDC/ref=sr_1_1?ie=UTF8&s=books&qid=1281656630&sr=8-1\">So Red the Nose, or, Breath in the Afternoon\u003c/a>. The recipe and instructions are Hemingway's own.\u003c/p>\n\u003cp>\u003cstrong>Makes one cocktail\u003c/strong>. However, I would advise you to make two of them at a time: one for you, one for a friend because one should not drink-- nor experience death-- alone.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 ½ ounces absinthe\u003c/p>\n\u003cp>4 ounces Brut champagne\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pour 1 jigger of absinthe into a champagne glass. Add iced champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Scouting Alice Waters' Bay Area Eats",
"title": "Scouting Alice Waters' Bay Area Eats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\" alt=\"Alice Waters photo by David Liittschwager\" title=\"Alice Waters photo by David Liittschwager\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15674\">\u003c/a>\u003cbr>\n\u003cem>Alice Waters photo by David Liittschwager\u003c/em>\u003c/p>\n\u003cp>Alice Waters caught up with Bay Area Bites on the last stop of her \u003ca href=\"http://alicewatersgreenkitchen.com/\">In the Green Kitchen\u003c/a> \u003ca href=\"http://www.amazon.com/Green-Kitchen-Techniques-Learn-Heart/dp/0307336808\">book\u003c/a> tour recently. She greeted and hugged most of the guests at the designer (chi-chi) Carrots Boutique, where four hundred dollars buys a smashing chapeau. Cocktails were made up by handsome male barkeeps from the neighboring \u003ca href=\"http://www.bixrestaurant.com/\">Bix Restaurant\u003c/a>, and owner Doug Biederbeck seemed obsessed with the event flow--he was mulling over when and whether Waters would speak and wanted to be sure folks knew they had to pay for Waters' latest cookbook. Eats were radishes and fava bean crostinis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.drewaltizer.com/album.php?album_id=8676\">Daniel Lurie\u003c/a> was one of the hosts of the Carrots event, and said that \"everyone loves Alice… clearly,\" as he watched her surrounded by loyalists. Lurie told BAB that he showed Ms. Waters how to ride the subway in New York City over a decade ago, when he was living there. No surprise that Waters demurred on answering \u003ca href=\"http://sfist.com/\">SFist\u003c/a> Editor Brock Keeling’s query, “What is your favorite junk food?” However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, for over 40 years.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/about.html\">Boulette's Larder\u003c/a>\u003cbr>\n1 Ferry Building #48 \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=boulette's+larder+sf+ca&fb=1&gl=us&hq=boulette's+larder&hnear=San+Francisco,+CA&cid=0,0,12542511521828510958&ei=AzJXTIGXKZC-sQPxjqXZAg&ved=0CCEQnwIwAQ&ll=37.796288,-122.393703&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 399-1155\u003cbr>\n\u003cstrong>Hours:\u003c/strong> No table service on Saturday\u003cbr>\nBreakfast Monday-Friday 8AM to 10:30AM\u003cbr>\nLunch Monday-Friday 11:30AM to 2:30PM\u003cbr>\nBrunch Sunday 10AM to 2:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My Saturday morning trip to the Ferry Plaza Farmer's Market is one of my most beloved rituals--I stop by Boulette's to get my English muffins and eggs for breakfast. For a weekday lunch I order a simple, perfect salad or pulled pork sandwich.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.primaveratamales.com/index.php\">Primavera\u003c/a> at the Ferry Plaza Farmers Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday 8AM to 2PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I love their authentic, organic handmade tortillas--they also have incredible special dishes from all the regions of Mexico.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/flatland-flower-farm-sebastopol\">Flatland Flower Farm\u003c/a> at the Ferry Plaza Farmer's Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday, starting at 8AM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I buy wonderful plants here for my garden--vegetables, fruits, herbs, flowers--as well as deliciously crisp, dry-farmed apples in season. \u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot \u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a> \u003cbr>\n(415) 673-1101 \u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Saturday 8AM to 5:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I come here when I’m craving freshly caught crab or oysters on the half shell--the place is small, but grab a spot at the cool marble countertop bar if you can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>\u003cbr>\n517 Hayes Street at Octavia Street \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=14583395315709751501&q=Sebo&ved=0CFcQpQY&ei=l41XTL_NG5eijQP46MFO&hq=Sebo&hnear=&ll=37.776651,-122.42501&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-2181 –-no reservations taken\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Saturday 6PM to 10PM\u003cbr>\nSunday 6PM to 11PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This Japanese restaurant is incredibly tiny--and so, so good! It serves the best sushi I’ve tasted in San Francisco.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=11491213088621274249&q=Zuni+Cafe&ved=0CFgQpQY&ei=9I1XTK5NhOCJA5uR5EU&hq=Zuni+Cafe&hnear=&ll=37.773886,-122.421384&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30AM to 11PM\u003cbr>\nFriday-Saturday 11:30AM to midnight\u003cbr>\n Sunday 11:00AM to 11:00PM\u003cbr>\nClosed Monday \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My home away from home for 25 years. The roasted chicken with bread salad is one of the truly great dishes of the Bay Area.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.net/locations/mint-cafe/\">Blue Bottle Café\u003c/a>\u003cbr>\n66 Mint Street (between Jessie Street and Mission Street) \u003ca href=\"http://maps.google.com/maps?q=blue+bottle+mint+plaza+sf+ca&gl=us&ie=UTF8&hl=en&view=map&cid=13538026164184404241&ved=0CEYQpQY&ei=jY5XTKiBGITmiAOxt9FT&hq=blue+bottle+mint+plaza+sf+ca&hnear=&ll=37.782841,-122.407758&spn=0.009989,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 493-3394\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Friday 7AM to 7PM\u003cbr>\nSaturday 8AM to 6PM\u003cbr>\nSunday 8AM to 4PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the coffee we serve at Chez Panisse--it’s organic, and has incredible flavor. Their café on Mint Plaza has several unique ways of brewing your coffee--all of them delicious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a>\u003cbr>\nOmnivore Books \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=omnivore+books+sf+ca&sll=37.782841,-122.407758&sspn=0.009989,0.017338&gl=us&ie=UTF8&hq=omnivore+books&hnear=San+Francisco,+California&ll=37.750765,-122.426662&spn=0.079945,0.138702&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n3885 Cesar Chavez Street (at Church Street) Map\u003cbr>\n(415) 282-4712\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 11AM to 6PM\u003cbr>\nSunday 12PM to 5PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> A tiny store that sells new cookbooks and vintage, hard-to-find editions. It also hosts special tasting events and book signings.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/acme-bread-company-berkeley\">Acme Bread\u003c/a>\u003cbr>\n1601 San Pablo Avenue (at Cedar Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=acme+bread+san+pablo+ave+berkeley&sll=37.0625,-95.677068&sspn=40.86791,71.015625&ie=UTF8&hq=acme+bread&hnear=San+Pablo+Ave,+Berkeley,+California&ll=37.876615,-122.29208&spn=0.039904,0.069351&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94702-1317\u003cbr>\n(510) 524-1327\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 8AM to 6PM\u003cbr>\nSunday 8:30AM to 3PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the finest bread in the Bay Area, period. And it’s all made with organic flour and using only solar energy!\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003cbr>\n5008 Telegraph Avenue (at 50th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pizzaiolo+oakland+&gl=us&g=Bldg,+Ferry,+San+Francisco,+CA+94133&ie=UTF8&hq=pizzaiolo&hnear=Oakland,+Alameda,+California&ll=37.854525,-122.262383&spn=0.159665,0.277405&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-4888\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Thursday 5:30PM to 10PM\u003cbr>\nFriday-Saturday 5PM to 10:30PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> Wood-fired pizzas, a superb bar, and a great big patio out back.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta Restaurant\u003c/a>\u003cbr>\n1888 Solano Avenue (at The Alameda) \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=ajanta+berkeley&fb=1&gl=us&hq=ajanta&hnear=Berkeley,+CA&cid=0,0,358751516053883419&ei=SEBXTMzPGJKWsgPkhqHaAg&ved=0CCAQnwIwAQ&ll=37.89272,-122.277424&spn=0.008399,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 526-4374\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Sunday 11:30AM to 2:30PM, 5:30PM to 9:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This lovely neighborhood Indian restaurant uses organic produce and has an ever-changing, seasonal menu.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/Cheese%20and%20Bread%20Collective/CheesePage.html\">The Cheese Board\u003c/a>\u003cbr>\n1504 Shattuck Avenue (at Vine Street) \u003ca href=\"http://maps.google.com/maps?hl=en&gl=us&ie=UTF8&view=map&cid=3552060944393988550&q=Cheese+Board&ved=0CFoQpQY&ei=uZBXTM3zL4TgiQObkeRF&hq=Cheese+Board&hnear=&ll=37.88007,-122.269335&spn=0.009976,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 549-3183\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 7AM to 1PM\u003cbr>\nTuesday-Friday 7AM to 6PM\u003cbr>\nSaturday 8:30AM to 5PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> For over four decades, this workers’ collective across the street from our restaurant has been serving seasonal pizzas, fresh sourdough baguettes, and divine cheeses to all of Berkeley.\u003c/p>\u003c/blockquote>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "No surprise that Waters demurred on answering SFist Editor Brock Keeling's query, \"What is your favorite junk food?\" However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from Chez Panisse, for over 40 years.\" ",
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"description": "No surprise that Waters demurred on answering SFist Editor Brock Keeling's query, "What is your favorite junk food?" However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, "a short walk away from Chez Panisse, for over 40 years." ",
"title": "Scouting Alice Waters' Bay Area Eats | KQED",
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"headline": "Scouting Alice Waters' Bay Area Eats",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\" alt=\"Alice Waters photo by David Liittschwager\" title=\"Alice Waters photo by David Liittschwager\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15674\">\u003c/a>\u003cbr>\n\u003cem>Alice Waters photo by David Liittschwager\u003c/em>\u003c/p>\n\u003cp>Alice Waters caught up with Bay Area Bites on the last stop of her \u003ca href=\"http://alicewatersgreenkitchen.com/\">In the Green Kitchen\u003c/a> \u003ca href=\"http://www.amazon.com/Green-Kitchen-Techniques-Learn-Heart/dp/0307336808\">book\u003c/a> tour recently. She greeted and hugged most of the guests at the designer (chi-chi) Carrots Boutique, where four hundred dollars buys a smashing chapeau. Cocktails were made up by handsome male barkeeps from the neighboring \u003ca href=\"http://www.bixrestaurant.com/\">Bix Restaurant\u003c/a>, and owner Doug Biederbeck seemed obsessed with the event flow--he was mulling over when and whether Waters would speak and wanted to be sure folks knew they had to pay for Waters' latest cookbook. Eats were radishes and fava bean crostinis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.drewaltizer.com/album.php?album_id=8676\">Daniel Lurie\u003c/a> was one of the hosts of the Carrots event, and said that \"everyone loves Alice… clearly,\" as he watched her surrounded by loyalists. Lurie told BAB that he showed Ms. Waters how to ride the subway in New York City over a decade ago, when he was living there. No surprise that Waters demurred on answering \u003ca href=\"http://sfist.com/\">SFist\u003c/a> Editor Brock Keeling’s query, “What is your favorite junk food?” However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, for over 40 years.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/about.html\">Boulette's Larder\u003c/a>\u003cbr>\n1 Ferry Building #48 \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=boulette's+larder+sf+ca&fb=1&gl=us&hq=boulette's+larder&hnear=San+Francisco,+CA&cid=0,0,12542511521828510958&ei=AzJXTIGXKZC-sQPxjqXZAg&ved=0CCEQnwIwAQ&ll=37.796288,-122.393703&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 399-1155\u003cbr>\n\u003cstrong>Hours:\u003c/strong> No table service on Saturday\u003cbr>\nBreakfast Monday-Friday 8AM to 10:30AM\u003cbr>\nLunch Monday-Friday 11:30AM to 2:30PM\u003cbr>\nBrunch Sunday 10AM to 2:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My Saturday morning trip to the Ferry Plaza Farmer's Market is one of my most beloved rituals--I stop by Boulette's to get my English muffins and eggs for breakfast. For a weekday lunch I order a simple, perfect salad or pulled pork sandwich.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.primaveratamales.com/index.php\">Primavera\u003c/a> at the Ferry Plaza Farmers Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday 8AM to 2PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I love their authentic, organic handmade tortillas--they also have incredible special dishes from all the regions of Mexico.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/flatland-flower-farm-sebastopol\">Flatland Flower Farm\u003c/a> at the Ferry Plaza Farmer's Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday, starting at 8AM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I buy wonderful plants here for my garden--vegetables, fruits, herbs, flowers--as well as deliciously crisp, dry-farmed apples in season. \u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot \u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a> \u003cbr>\n(415) 673-1101 \u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Saturday 8AM to 5:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I come here when I’m craving freshly caught crab or oysters on the half shell--the place is small, but grab a spot at the cool marble countertop bar if you can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>\u003cbr>\n517 Hayes Street at Octavia Street \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=14583395315709751501&q=Sebo&ved=0CFcQpQY&ei=l41XTL_NG5eijQP46MFO&hq=Sebo&hnear=&ll=37.776651,-122.42501&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-2181 –-no reservations taken\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Saturday 6PM to 10PM\u003cbr>\nSunday 6PM to 11PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This Japanese restaurant is incredibly tiny--and so, so good! It serves the best sushi I’ve tasted in San Francisco.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=11491213088621274249&q=Zuni+Cafe&ved=0CFgQpQY&ei=9I1XTK5NhOCJA5uR5EU&hq=Zuni+Cafe&hnear=&ll=37.773886,-122.421384&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30AM to 11PM\u003cbr>\nFriday-Saturday 11:30AM to midnight\u003cbr>\n Sunday 11:00AM to 11:00PM\u003cbr>\nClosed Monday \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My home away from home for 25 years. The roasted chicken with bread salad is one of the truly great dishes of the Bay Area.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.net/locations/mint-cafe/\">Blue Bottle Café\u003c/a>\u003cbr>\n66 Mint Street (between Jessie Street and Mission Street) \u003ca href=\"http://maps.google.com/maps?q=blue+bottle+mint+plaza+sf+ca&gl=us&ie=UTF8&hl=en&view=map&cid=13538026164184404241&ved=0CEYQpQY&ei=jY5XTKiBGITmiAOxt9FT&hq=blue+bottle+mint+plaza+sf+ca&hnear=&ll=37.782841,-122.407758&spn=0.009989,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 493-3394\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Friday 7AM to 7PM\u003cbr>\nSaturday 8AM to 6PM\u003cbr>\nSunday 8AM to 4PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the coffee we serve at Chez Panisse--it’s organic, and has incredible flavor. Their café on Mint Plaza has several unique ways of brewing your coffee--all of them delicious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a>\u003cbr>\nOmnivore Books \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=omnivore+books+sf+ca&sll=37.782841,-122.407758&sspn=0.009989,0.017338&gl=us&ie=UTF8&hq=omnivore+books&hnear=San+Francisco,+California&ll=37.750765,-122.426662&spn=0.079945,0.138702&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n3885 Cesar Chavez Street (at Church Street) Map\u003cbr>\n(415) 282-4712\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 11AM to 6PM\u003cbr>\nSunday 12PM to 5PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> A tiny store that sells new cookbooks and vintage, hard-to-find editions. It also hosts special tasting events and book signings.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/acme-bread-company-berkeley\">Acme Bread\u003c/a>\u003cbr>\n1601 San Pablo Avenue (at Cedar Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=acme+bread+san+pablo+ave+berkeley&sll=37.0625,-95.677068&sspn=40.86791,71.015625&ie=UTF8&hq=acme+bread&hnear=San+Pablo+Ave,+Berkeley,+California&ll=37.876615,-122.29208&spn=0.039904,0.069351&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94702-1317\u003cbr>\n(510) 524-1327\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 8AM to 6PM\u003cbr>\nSunday 8:30AM to 3PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the finest bread in the Bay Area, period. And it’s all made with organic flour and using only solar energy!\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003cbr>\n5008 Telegraph Avenue (at 50th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pizzaiolo+oakland+&gl=us&g=Bldg,+Ferry,+San+Francisco,+CA+94133&ie=UTF8&hq=pizzaiolo&hnear=Oakland,+Alameda,+California&ll=37.854525,-122.262383&spn=0.159665,0.277405&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-4888\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Thursday 5:30PM to 10PM\u003cbr>\nFriday-Saturday 5PM to 10:30PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> Wood-fired pizzas, a superb bar, and a great big patio out back.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta Restaurant\u003c/a>\u003cbr>\n1888 Solano Avenue (at The Alameda) \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=ajanta+berkeley&fb=1&gl=us&hq=ajanta&hnear=Berkeley,+CA&cid=0,0,358751516053883419&ei=SEBXTMzPGJKWsgPkhqHaAg&ved=0CCAQnwIwAQ&ll=37.89272,-122.277424&spn=0.008399,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 526-4374\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Sunday 11:30AM to 2:30PM, 5:30PM to 9:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This lovely neighborhood Indian restaurant uses organic produce and has an ever-changing, seasonal menu.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/Cheese%20and%20Bread%20Collective/CheesePage.html\">The Cheese Board\u003c/a>\u003cbr>\n1504 Shattuck Avenue (at Vine Street) \u003ca href=\"http://maps.google.com/maps?hl=en&gl=us&ie=UTF8&view=map&cid=3552060944393988550&q=Cheese+Board&ved=0CFoQpQY&ei=uZBXTM3zL4TgiQObkeRF&hq=Cheese+Board&hnear=&ll=37.88007,-122.269335&spn=0.009976,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 549-3183\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 7AM to 1PM\u003cbr>\nTuesday-Friday 7AM to 6PM\u003cbr>\nSaturday 8:30AM to 5PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> For over four decades, this workers’ collective across the street from our restaurant has been serving seasonal pizzas, fresh sourdough baguettes, and divine cheeses to all of Berkeley.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "My Life According To Oscar or, How To Make A Donald Crisp",
"title": "My Life According To Oscar or, How To Make A Donald Crisp",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDLGkJwPM1.jpg\">\u003cimg class=\"alignleft size-full wp-image-15569\" title=\"Nectarine Donald Crisp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDLGkJwPM1.jpg\" alt=\"Nectarine Donald Crisp\" width=\"233\" height=\"350\">\u003c/a>I have this thing that I do.\u003c/p>\n\u003cp>Some people find it annoying; others, fascinating.\u003c/p>\n\u003cp>People tell me when they were born, I tell them who won Oscars that year.\u003c/p>\n\u003cp>It's one of my little quirks. And a rather lame party trick, if you ask me.\u003c/p>\n\u003cp>When I tell someone he's\u003cem> A Man For All Seasons\u003c/em>, I mean that he was born in 1966. And then that same person will look at me and ask, \"Why the hell do you even \u003cem>know\u003c/em> that?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I just do.\u003c/p>\n\u003cp>When I was 11 years old, I came down with a very nasty strep infection, which is not typically good subject matter for a food blog, but stay with me here. My tonsils were so swollen that, at one point, I could feel them touch each other at the back of my throat. I couldn't eat or drink without discomfort, nor could I sleep because, every time I swallowed heavily, I would wake up in pain.\u003c/p>\n\u003cp>Those were good times. No cable television, no computer games to distract me, no talking, no singing of show tunes. Whatever was a pre-Information Age boy to do?\u003c/p>\n\u003cp>Fortunately, my father came to the rescue. He stopped by the house to see how I was doing and gave me the book that was to set me on a remarkable path of trivia absorption from which I have never strayed: \u003cem>50 Years of the Oscar: The Official History of the Academy Awards\u003c/em> by Robert Osborne.\u003c/p>\n\u003cp>To both entertain myself and to keep my mind off the pain, I decided to play a little memory game. I wound up memorizing every Best Picture, Actor, Actress, Supporting Actor, Supporting Actress, Director, and Song listed in that damned book. Surprisingly, most of that information has never left this little head of mine.\u003c/p>\n\u003cp>And so... at some point I just started telling people who won Oscars the year they were born. I think you get the (best) picture. It's sort of like my own version of the zodiac. I'm a 1969 baby, so I see myself as a \u003cem>Midnight Cowboy\u003c/em> with Maggie Smith rising. A little bit Goldie Hawn, a little bit Gig Young, but not a trace of John Wayne in me.\u003c/p>\n\u003cp>Of course, it got a bit boring being stuck with the same film year in, year out, so I started to look at my life in terms of films that won the Oscar for the year that correlated to my age. For example, I deemed my 39th year on this planet as my \u003cem>Gone With The Wind \u003c/em>(1939) year because it was so full of melodrama and seemed to go on forever.\u003c/p>\n\u003cp>As for 40, though I could not afford the upkeep of a deranged housekeeper, I felt as if much of the year, in a sense, was spent coming into my own and out from under shadows of others, not unlike \u003cem>Rebecca\u003c/em>'s (1940) unnamed heroine.\u003c/p>\n\u003cp>On Wednesday, I turned 41 and, if I am to continue living my life according to Oscar, I must look to the film \u003cem>How Green Was My Valley\u003c/em> to know just what this year will bring. I'm not certain what that's supposed to mean, but I fully expect to get very nostalgic and, perhaps, date a Welshman. I hope it doesn't mean I'm going to have an affair with a minister. Or die in a coal mine.\u003c/p>\n\u003cp>I am cautiously optimistic. And, for some reason, it has inspired me to bake something:\u003c/p>\n\u003cp>A Donald Crisp. No, really, it did.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Donald_Crisp_in_Shining_Victory_trailer.jpg\">\u003cimg class=\"alignnone size-full wp-image-15564\" title=\"Donald Crisp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Donald_Crisp_in_Shining_Victory_trailer.jpg\" alt=\"Donald Crisp\" width=\"284\" height=\"219\">\u003c/a>\u003c/p>\n\u003cp>And\u003cem> why\u003c/em> a Donald Crisp. Why \u003cem>not\u003c/em> bake a Donald Crisp? He won the award for Best Supporting Actor in 1941 as a stern-but-loving father (always Oscar fodder, if you ask me) in, conveniently enough, How Green Was My Valley. The decision to bake him into a dessert follows my own, particular path of logic. I could not have made anything else under the circumstances.\u003c/p>\n\u003cp>I considered other Oscar winners for that year, but they just didn't inspire cooking. Yes, I could have made a \u003cem>Sergeant York\u003c/em>shire pudding, but that seemed ridiculous. And under no circumstances was I about to make anything with the name\u003cem> Suspicion\u003c/em> in it. In terms of baking, I firmly believe that anything Joan Fontaine-inspired is to be avoided, since the result will either be weepy or worse, too bitter to eat.\u003c/p>\n\u003cp>Truth be told, I'm a little disappointed that Barbara Stanwyck didn't win for \u003cem>Balls of Fire\u003c/em>. I could have made something really, really interesting.\u003c/p>\n\u003cp>All this thought about how I am living my live according to the Oscars has really gotten me thinking about my future. For example, I can't wait until I turn 42 so that I might start suffering nobly like \u003cem>Mrs. Miniver\u003c/em>. Of course, she had to deal with severe wartime rationing, so I'd better start saving my flour and eggs for next year's birthday recipe.\u003c/p>\n\u003cp>Until then...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpSgzzuDPM.jpg\">\u003cimg class=\"alignnone size-medium wp-image-15562\" title=\"Nectarines and frangipane\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpSgzzuDPM-199x300.jpg\" alt=\"Nectarines and frangipane\" width=\"199\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nectarine Donald Crisp\u003c/strong>\u003c/p>\n\u003cp>There is absolutely nothing about this crisp that screams the name Donald. Nor is there anything particularly Welsh about it either, but I wasn't about to put leeks into my dessert. It is what it is, which is good. And easy. Worthy of an Oscar, in my book. Or, at least a nomination.\u003c/p>\n\u003cp>You decide. Please submit your votes to Price, Waterhouse & Coopers. Thank you.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the fruit:\u003c/strong>\u003c/p>\n\u003cp>4 firm (but not rock hard) nectarines, pitted and sliced\u003c/p>\n\u003cp>1 tablespoon of sugar (taste the fruit, if it is sweet, add less. If not sweet enough, add more, got it? Good)\u003c/p>\n\u003cp>1 teaspoon of grated orange zest\u003c/p>\n\u003cp>1 tablespoon of Maraschino liqueur or kirschwasser.\u003c/p>\n\u003cp>\u003cstrong>For the frangipane:\u003c/strong>\u003c/p>\n\u003cp>3 ounces almond paste\u003c/p>\n\u003cp>3 tablespoons butter, at room temperature\u003c/p>\n\u003cp>1 1/2 teaspoons sugar\u003c/p>\n\u003cp>2 tablespoons all-purpose flour\u003c/p>\n\u003cp>1 egg\u003c/p>\n\u003cp>\u003cstrong>For the topping:\u003c/strong>\u003c/p>\n\u003cp>1 cup all-purpose flour\u003c/p>\n\u003cp>1/2 cup light brown sugar\u003c/p>\n\u003cp>1/2 white sugar\u003c/p>\n\u003cp>1 cup slivered almonds\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>8 tablespoons of butter, melted\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat your oven to 350ºF.\u003c/p>\n\u003cp>2. Melt butter for the topping and let cool. Add all other topping ingredients and combine well. Place topping in the freezer as you prepare the rest of the ingredients, which will make it nice and clumpy, which is to be desired.\u003c/p>\n\u003cp>3. To make the frangipane, combine all ingredients until smooth. Set aside.\u003c/p>\n\u003cp>4. Slice your nectarines and toss in a bowl with sugar, orange zest, and maraschino liqueur. Look at bottle of liqueur. Notice that it roughly the same size as an Oscar. Clutch it to your bosom and practice your acceptance speech when no one is looking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpBvMIOoPM.jpg\">\u003cimg class=\"alignnone size-medium wp-image-15561\" title=\"Luxardo Bottle\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpBvMIOoPM-238x300.jpg\" alt=\"Luxardo Bottle\" width=\"238\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>5. Arrange fruit in a shallow layer along the bottom of a small, oven-proof baking dish. Dot the fruit with spoonsful of frangipane, then top the whole thing with crisp topping, which you have sensibly removed from the freezer. There will be much left over topping, which you will want to have on hand when people command you to make more of this recipe.\u003c/p>\n\u003cp>6. Place your crisp-filled baking dish on a foil-lined baking sheet because the juices from the fruit will bubble and spill over the edges of your dish. If they don't then you don't have a proper crisp in my book. Bake for about 25 minutes, or until fruit is a-bubble and the topping is browned.\u003c/p>\n\u003cp>7. Serve warm on its own or with vanilla ice cream. Or eat it cold from the refrigerator for breakfast. It's even better-tasting the next day, though the topping will more than likely not be crisp, which might cause one distress, given the fact that the dish is called a \"crisp.\" Feel free to rename it something else if this is a major concern.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Accept applause, but please keep your speech to less than one minute, otherwise the orchestra will try to drown you out and the teenage daughter of a celebrity will walk into your kitchen in a rented evening gown and usher you offstage.\u003c/p>\n\n",
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"excerpt": "I considered other Oscar winners for that year, but they just didn't inspire cooking. Yes, I could have made a \u003cem>Sergeant York\u003c/em>shire pudding, but that seemed ridiculous. And under no circumstances was I about to make anything with the name\u003cem> Suspicion\u003c/em> in it. In terms of baking, I firmly believe that anything Joan Fontaine-inspired is to be avoided, since the result will either be weepy or worse, too bitter to eat.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDLGkJwPM1.jpg\">\u003cimg class=\"alignleft size-full wp-image-15569\" title=\"Nectarine Donald Crisp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpDLGkJwPM1.jpg\" alt=\"Nectarine Donald Crisp\" width=\"233\" height=\"350\">\u003c/a>I have this thing that I do.\u003c/p>\n\u003cp>Some people find it annoying; others, fascinating.\u003c/p>\n\u003cp>People tell me when they were born, I tell them who won Oscars that year.\u003c/p>\n\u003cp>It's one of my little quirks. And a rather lame party trick, if you ask me.\u003c/p>\n\u003cp>When I tell someone he's\u003cem> A Man For All Seasons\u003c/em>, I mean that he was born in 1966. And then that same person will look at me and ask, \"Why the hell do you even \u003cem>know\u003c/em> that?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I just do.\u003c/p>\n\u003cp>When I was 11 years old, I came down with a very nasty strep infection, which is not typically good subject matter for a food blog, but stay with me here. My tonsils were so swollen that, at one point, I could feel them touch each other at the back of my throat. I couldn't eat or drink without discomfort, nor could I sleep because, every time I swallowed heavily, I would wake up in pain.\u003c/p>\n\u003cp>Those were good times. No cable television, no computer games to distract me, no talking, no singing of show tunes. Whatever was a pre-Information Age boy to do?\u003c/p>\n\u003cp>Fortunately, my father came to the rescue. He stopped by the house to see how I was doing and gave me the book that was to set me on a remarkable path of trivia absorption from which I have never strayed: \u003cem>50 Years of the Oscar: The Official History of the Academy Awards\u003c/em> by Robert Osborne.\u003c/p>\n\u003cp>To both entertain myself and to keep my mind off the pain, I decided to play a little memory game. I wound up memorizing every Best Picture, Actor, Actress, Supporting Actor, Supporting Actress, Director, and Song listed in that damned book. Surprisingly, most of that information has never left this little head of mine.\u003c/p>\n\u003cp>And so... at some point I just started telling people who won Oscars the year they were born. I think you get the (best) picture. It's sort of like my own version of the zodiac. I'm a 1969 baby, so I see myself as a \u003cem>Midnight Cowboy\u003c/em> with Maggie Smith rising. A little bit Goldie Hawn, a little bit Gig Young, but not a trace of John Wayne in me.\u003c/p>\n\u003cp>Of course, it got a bit boring being stuck with the same film year in, year out, so I started to look at my life in terms of films that won the Oscar for the year that correlated to my age. For example, I deemed my 39th year on this planet as my \u003cem>Gone With The Wind \u003c/em>(1939) year because it was so full of melodrama and seemed to go on forever.\u003c/p>\n\u003cp>As for 40, though I could not afford the upkeep of a deranged housekeeper, I felt as if much of the year, in a sense, was spent coming into my own and out from under shadows of others, not unlike \u003cem>Rebecca\u003c/em>'s (1940) unnamed heroine.\u003c/p>\n\u003cp>On Wednesday, I turned 41 and, if I am to continue living my life according to Oscar, I must look to the film \u003cem>How Green Was My Valley\u003c/em> to know just what this year will bring. I'm not certain what that's supposed to mean, but I fully expect to get very nostalgic and, perhaps, date a Welshman. I hope it doesn't mean I'm going to have an affair with a minister. Or die in a coal mine.\u003c/p>\n\u003cp>I am cautiously optimistic. And, for some reason, it has inspired me to bake something:\u003c/p>\n\u003cp>A Donald Crisp. No, really, it did.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Donald_Crisp_in_Shining_Victory_trailer.jpg\">\u003cimg class=\"alignnone size-full wp-image-15564\" title=\"Donald Crisp\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Donald_Crisp_in_Shining_Victory_trailer.jpg\" alt=\"Donald Crisp\" width=\"284\" height=\"219\">\u003c/a>\u003c/p>\n\u003cp>And\u003cem> why\u003c/em> a Donald Crisp. Why \u003cem>not\u003c/em> bake a Donald Crisp? He won the award for Best Supporting Actor in 1941 as a stern-but-loving father (always Oscar fodder, if you ask me) in, conveniently enough, How Green Was My Valley. The decision to bake him into a dessert follows my own, particular path of logic. I could not have made anything else under the circumstances.\u003c/p>\n\u003cp>I considered other Oscar winners for that year, but they just didn't inspire cooking. Yes, I could have made a \u003cem>Sergeant York\u003c/em>shire pudding, but that seemed ridiculous. And under no circumstances was I about to make anything with the name\u003cem> Suspicion\u003c/em> in it. In terms of baking, I firmly believe that anything Joan Fontaine-inspired is to be avoided, since the result will either be weepy or worse, too bitter to eat.\u003c/p>\n\u003cp>Truth be told, I'm a little disappointed that Barbara Stanwyck didn't win for \u003cem>Balls of Fire\u003c/em>. I could have made something really, really interesting.\u003c/p>\n\u003cp>All this thought about how I am living my live according to the Oscars has really gotten me thinking about my future. For example, I can't wait until I turn 42 so that I might start suffering nobly like \u003cem>Mrs. Miniver\u003c/em>. Of course, she had to deal with severe wartime rationing, so I'd better start saving my flour and eggs for next year's birthday recipe.\u003c/p>\n\u003cp>Until then...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpSgzzuDPM.jpg\">\u003cimg class=\"alignnone size-medium wp-image-15562\" title=\"Nectarines and frangipane\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpSgzzuDPM-199x300.jpg\" alt=\"Nectarines and frangipane\" width=\"199\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nectarine Donald Crisp\u003c/strong>\u003c/p>\n\u003cp>There is absolutely nothing about this crisp that screams the name Donald. Nor is there anything particularly Welsh about it either, but I wasn't about to put leeks into my dessert. It is what it is, which is good. And easy. Worthy of an Oscar, in my book. Or, at least a nomination.\u003c/p>\n\u003cp>You decide. Please submit your votes to Price, Waterhouse & Coopers. Thank you.\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the fruit:\u003c/strong>\u003c/p>\n\u003cp>4 firm (but not rock hard) nectarines, pitted and sliced\u003c/p>\n\u003cp>1 tablespoon of sugar (taste the fruit, if it is sweet, add less. If not sweet enough, add more, got it? Good)\u003c/p>\n\u003cp>1 teaspoon of grated orange zest\u003c/p>\n\u003cp>1 tablespoon of Maraschino liqueur or kirschwasser.\u003c/p>\n\u003cp>\u003cstrong>For the frangipane:\u003c/strong>\u003c/p>\n\u003cp>3 ounces almond paste\u003c/p>\n\u003cp>3 tablespoons butter, at room temperature\u003c/p>\n\u003cp>1 1/2 teaspoons sugar\u003c/p>\n\u003cp>2 tablespoons all-purpose flour\u003c/p>\n\u003cp>1 egg\u003c/p>\n\u003cp>\u003cstrong>For the topping:\u003c/strong>\u003c/p>\n\u003cp>1 cup all-purpose flour\u003c/p>\n\u003cp>1/2 cup light brown sugar\u003c/p>\n\u003cp>1/2 white sugar\u003c/p>\n\u003cp>1 cup slivered almonds\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>8 tablespoons of butter, melted\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat your oven to 350ºF.\u003c/p>\n\u003cp>2. Melt butter for the topping and let cool. Add all other topping ingredients and combine well. Place topping in the freezer as you prepare the rest of the ingredients, which will make it nice and clumpy, which is to be desired.\u003c/p>\n\u003cp>3. To make the frangipane, combine all ingredients until smooth. Set aside.\u003c/p>\n\u003cp>4. Slice your nectarines and toss in a bowl with sugar, orange zest, and maraschino liqueur. Look at bottle of liqueur. Notice that it roughly the same size as an Oscar. Clutch it to your bosom and practice your acceptance speech when no one is looking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpBvMIOoPM.jpg\">\u003cimg class=\"alignnone size-medium wp-image-15561\" title=\"Luxardo Bottle\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpBvMIOoPM-238x300.jpg\" alt=\"Luxardo Bottle\" width=\"238\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>5. Arrange fruit in a shallow layer along the bottom of a small, oven-proof baking dish. Dot the fruit with spoonsful of frangipane, then top the whole thing with crisp topping, which you have sensibly removed from the freezer. There will be much left over topping, which you will want to have on hand when people command you to make more of this recipe.\u003c/p>\n\u003cp>6. Place your crisp-filled baking dish on a foil-lined baking sheet because the juices from the fruit will bubble and spill over the edges of your dish. If they don't then you don't have a proper crisp in my book. Bake for about 25 minutes, or until fruit is a-bubble and the topping is browned.\u003c/p>\n\u003cp>7. Serve warm on its own or with vanilla ice cream. Or eat it cold from the refrigerator for breakfast. It's even better-tasting the next day, though the topping will more than likely not be crisp, which might cause one distress, given the fact that the dish is called a \"crisp.\" Feel free to rename it something else if this is a major concern.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Accept applause, but please keep your speech to less than one minute, otherwise the orchestra will try to drown you out and the teenage daughter of a celebrity will walk into your kitchen in a rented evening gown and usher you offstage.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "3rd Wave Coffee Roasting in the Bay Area",
"title": "3rd Wave Coffee Roasting in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\" alt=\"Blue Bottle Coffee Roasting plant in Oakland\" title=\"Blue Bottle Coffee Roasting plant in Oakland\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-15540\">\u003c/a>\u003cbr>\n\u003cem>Coffee roasting at Blue Bottle Coffee in Oakland\u003c/em>\u003c/p>\n\u003cp>A couple of weeks ago I wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">my amazing tour of Peet's Coffee and Tea's roasting facility in Alameda\u003c/a>. Afterward, I started wondering how many other coffee roasters there were in the Bay Area. I knew we had a few -- from \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> to \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a> -- but was surprised to find that we have a long and impressive history as a roasting capital. From James Folger selling freshly roasted beans to dusty and thirsty miners during the gold rush, to the new wave of single-origin roasters like \u003ca href=\"http://www.ritualroasters.com/\">Ritual \u003c/a>and \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>, the Bay Area has been at the epicenter of coffee roasting in the United States for over 160 years. \u003c/p>\n\u003cp>The story of James Folger is one of those classic gold rush tales where an entrepreneur makes his fortune selling a prized commodity instead of mining for gold. Because James was only 15 when he journeyed to the area with his brothers, he was deemed too young to mine. Lucky for him no one thought he was too young to sell coffee, which is what he did in the mining fields out near Nevada City. He then made his way further west where he worked in the first San Francisco coffee roastery on Powell Street, which he eventually bought and turned into the mega \u003ca href=\"http://www.folgers.com/\">Folgers\u003c/a>. \u003ca href=\"http://www.hillsbros.com/\">Hills Brothers\u003c/a> -- another local company -- was also part of that first wave of coffee purveyors in the U.S. making cups of American Joe for our grandparents and great grandparents. \u003c/p>\n\u003cp>It's an understatement to say that the 50s and 60s were a time of change for San Francisco, but what you may not know is that coffee was an integral part of the culture dynamic at that time. Giovanni Giotta opened \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a>, which started selling lovely dark European roasts in North Beach. In addition to becoming the local purveyor of coffee to the many Italian families in the area, his café was also the hot spot for people like \u003ca href=\"http://www.beatmuseum.org/kerouac/jackkerouac.html\">Jack Kerouac\u003c/a>, \u003ca href=\"http://www.poets.org/poet.php/prmPID/8\">Allen Ginsberg\u003c/a>, and \u003ca href=\"http://www.citylights.com/ferlinghetti/\">Lawrence Ferlinghetti\u003c/a> (who, I hear, is still a regular). Where would American poetry and fiction be without Papa Giotta's coffee? It's also reported that Francis Ford Coppola wrote most of \u003ca href=\"http://www.scenariusze.stopklatka.pl/pdf/Godfather.pdf\">The Godfather script\u003c/a> (pdf) there. Then, in the 60s, \u003ca href=\"http://www.peets.com/who_we_are/history_vine.asp\">Alfred Peet started his now legendary store in North Berkeley\u003c/a>, where he roasted and sold small-batch single-origin and blended coffees to all those students, flower children, and protesters. \u003c/p>\n\u003cp>\u003cstrong>Blue Bottle Coffee and Sightglass Coffee Bar and Roastery\u003c/strong>\u003cbr>\n\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157624481318373\" title=\"Bay Area Coffee Roasters\">\u003cimg src=\"https://farm5.staticflickr.com/4144/4839154993_a09bc94253_b.jpg\" width=\"1000\" height=\"669\" alt=\"Bay Area Coffee Roasters\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003cbr>\n\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, although you can still enjoy those rich dark roasts provided by Caffé Trieste and Peet's today, the Bay Area is once again at the forefront of coffee roasting in the U.S., this time to a new generation of roasters who are myopically focused on finding the finest single-origin coffees, paying a more than fair price for the beans, and then roasting them for their own unique qualities. These roasts are often lighter than what you'd find elsewhere, the philosophy being that roasting for each bean's unique flavors reveals the innate natural essence inside them. Much like wine, hints of spices, fruits and herbs emerge under the right conditions. When I heard this, I thought fine, but really how much of these can you taste? It wasn't until I had an amazing cup of hand-dripped \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee at \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>-- a new café in Oakland -- that I became a true believer. That cup of coffee was actually so good I decided not to add my normal allotment of milk and just sat there, savoring the subtle hints of plum and chocolate arising from my cup.\u003c/p>\n\u003cp>This new wave of coffee roasters seems a direct response to the Frappuccino world of Starbucks. From baristas to roasters, people associated with these cafes and roasting facilities seem obsessed with the craft and art of making the perfect cup of coffee. Whipped cream and hazelnut flavoring have no place in these establishments -- these places are in business to sell coffee to customers who can appreciate the difference between a single-origin Guatamalan and a Sumatran blend. \u003c/p>\n\u003cp>Many are neighborhood cafes that roast on the premises. Companies like \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>, \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>, and \u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a> -- which are the principal third-wave roasters in San Francisco and the East Bay -- all roast on site and offer espresso drinks, hand-drip coffees (usually made in a \u003ca href=\"http://shop.ritualcoffeeroasters.com/products/v-60\">Hario brewer\u003c/a> or even one of those $20,000 Clover machines) and beans by the pound. Oh, and rest assured that you are drinking seriously fresh coffee. Blue Bottle, Ritual and Sightglass roast daily and sell their beans within 48 hours, while Four Barrel roasts 5 times a week and sells fresh beans within 1-4 days of roasting.\u003c/p>\n\u003cp>If you're interested in learning about coffee, you can take part in tastings, or cuppings as they're referred to, where you can talk to some very informed people about where the beans come from and how they're roasted, while of course getting to taste the merchandise yourself by slurping steeped coffee with a spoon (apparently this is the tried and true method of cupping coffee, but be sure not to wear your favorite outfit as there's a good chance you'll spill some on yourself). And, if you don't live near one of these coffee shops, most sell wholesale beans so the chances are pretty good that the independent cafe down the street, or a restaurant nearby, carries a local roast. You can also purchase these coffees at grocery stores -- \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> seems to have the biggest local selection -- or even online directly through each company's web site.\u003c/p>\n\u003cp>I was amazed to learn that Blue Bottle, Ritual and Four Barrel have actually created the budget and resources to seek out relationships with farmers all over the world to grow their beans. When I called Four Barrel, the owner was in Indonesia, visiting a farmer. These companies seem incredibly dedicated to finding the highest quality beans possible. Yet what's equally important to me as a consumer is that they are also dedicated to paying at least the fair trade price, and often far above. \u003c/p>\n\u003cp>Following is a list of some of our local roasters. If you are a coffee lover, it's definitely worth seeking one or more out to experience the latest trend in Bay Area coffee.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nSan Francisco and East Bay Coffee Roasters with Cafes and Outlets\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">\u003cbr>\n\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\nBlue Bottle obtains its beans in three ways: from farmers at origin; through auctions; and through a network of U.S. brokers who have presences in particular growing regions. James Freeman, the owner of Blue Bottle, is dedicated to finding not only the highest quality beans, but paying more than fair trade for them. \u003c/p>\n\u003cp>Blue Bottle has various local cafés and kiosks. You can also go to their \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">roasting facility and café \u003c/a>in Oakland's Jack London Square area or their \u003ca href=\"http://www.bluebottlecoffee.net/locations/sfmoma/\">new café at SFMOMA\u003c/a>. They are also available at \u003ca href=\"http://www.bluebottlecoffee.net/locations/farmers-market/\">farmers' markets\u003c/a>, in retail stores (such as Whole Foods), \u003ca href=\"http://store.bluebottlecoffee.net/\">various local cafes and restaurants\u003c/a>, and through \u003ca href=\"http://store.bluebottlecoffee.net/StoreFront.bok\">their online store\u003c/a>. Cuppings and tours are available at the Webster St. Oakland location.\u003c/p>\n\u003cp>And, if you go to the cafe, try their New Orleans Style Iced Coffee. It's amazing.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/bluebottleroast\">@bluebottleroast\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.ritualroasters.com/\">\u003cstrong>Ritual Roasters\u003c/strong>\u003c/a>\u003cbr>\nRitual purchases most of their beans directly from farmers, but they are not opposed to buying \"spot\" (from an importer) if the coffee is delicious enough, especially from countries like Ethiopia and Indonesia where their sourcing relationships are not as strong. The price ritual pays for green coffee is always well above fair trade.\u003c/p>\n\u003cp>Ritual has three cafes and also sells their beans wholesale to \u003ca href=\"http://www.ritualroasters.com/locations.html\">various local cafes and restaurants\u003c/a> including my new favorite, \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>, on Telegraph in Oakland. You can also buy Ritual at the \u003ca href=\"http://www.facebook.com/pages/San-Francisco-CA/Alemany-Farmers-Market/174235636769?ref=ts\">Alemany Farmers' Market\u003c/a>, The Creamery at 4th and King, Haus on 24th St., La Stazione in the dogpatch, The Coffee Caboose in Yountville, and Slow City Cafe which operates on the Civic Center green in front of City Hall. Various restaurants, such as \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>, \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and \u003ca href=\"http://www.heirloom-sf.com/\">Heirloom\u003c/a> also offer Ritual coffee.\u003c/p>\n\u003cul>\nRitual has three cafes: \n\u003cli>1026 Valencia Street\u003c/li>\n\u003cli>Inside Flora Grubb Gardens 1634 Jerrold Ave\u003c/li>\n\u003cli>Oxbow Public Market 610 First Street, Napa\u003c/li>\n\u003c/ul>\n\u003cp>The Roastery is located at 1050 Howard Street, but is not yet open to the public.\u003cbr>\n\u003ca href=\"http://ritualcoffeeroasters.com/newsletter/\">Ritual Newsletter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/ritualcoffee\">@ritualcoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fourbarrelcoffee.com/\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\nFour Barrel has one café on Valencia Street in San Francisco. They also roast their beans at this location. Roasting takes place five times a week. The café serves various espresso drinks and hand-dripped coffee, as well as beans for purchase. Cuppings are offered on site.\u003c/p>\n\u003cp>Four Barrel has invested time and resources to work with farmers and build relationships to put together micro lots of the highest quality coffee at origin. They also work with farmers to raise the quality of the beans.\u003c/p>\n\u003cp>Four Barrel Coffee\u003cbr>\n375 Valencia St., San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/fourbarrel\">@fourbarrel\u003c/a>\u003cbr>\n\u003ca href=\"http://fourbarrel.tumblr.com/\">Four Barrel Coffee Blog\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other cafes serving Four Barrel include:\u003c/strong> \u003ca href=\"http://tartinebakery.com/\">Tartine\u003c/a>; \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a>; Grand Coffee at 2663 Mission St at 22nd; \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut\u003c/a>; and \u003ca href=\"http://www.ironsidesf.com/\">Ironside\u003c/a>\u003cbr>\n\u003cstrong>Grocery Stores selling Four Barrel include:\u003c/strong> \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>; and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a>\u003cbr>\nThis is the newest coffee roaster in San Francisco and everyone is talking about it. They are currently building their café, but have an espresso bar and coffee-making stand next door on 7th at Folsom. Sightglass roasts daily (they started only four weeks ago) and they offer cuppings for the public daily. Their barista, Kelly, made me a truly excellent latte.\u003c/p>\n\u003cp>Although Sightglass currently purchases their beans from boutique importers, who buy directly from origin at direct-trade prices, they are looking into forming their own relationships with farmers. You can buy Sightglass at\u003ca href=\"http://www.matchinghalfcafe.com/\"> Matching Half Café\u003c/a>, \u003ca href=\"http://www.hookerssweettreats.com/\">Hooker's Sweet Treats\u003c/a>, \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>, \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>, \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>, \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>. \u003c/p>\n\u003cp>Sightglass Coffee Bar and Roastery\u003cbr>\n270 Seventh Street at Folsom in San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/sightglass\">@sightglass\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other Bay Area Coffee Roasters \u003c/strong>\u003cbr>\n\u003ca href=\"http://barefootcoffee.com/\">Barefoot\u003c/a>\u003cbr>\nLocated in San Jose and Santa Clara. Beans available at local grocery stores, and various San Francisco cafes sell their coffees. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eccocaffe.com/catalog/index.php\">Ecco Caffe\u003c/a>\u003cbr>\nLocated in Santa Rosa, Ecco Caffe is a Certified Organic coffee roaster that sources directly from growers and importers. They roast in a Northern Italian style. All coffees are shipped within 24 hours of roasting to insure optimal freshness. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for cafes and restaurants carrying Ecco in San Francisco.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/eccocaffe\">@eccocaffe\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/Ecco-Caffe/273613903871?ref=search\">Ecco on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://vervecoffeeroasters.com\">Verve Coffee Roasters\u003c/a>\u003cbr>\nLocated in Santa Cruz. Some San Francisco cafes and restaurants also sell Verve coffee and beans. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003cbr>\n\u003ca href=\"http://www.facebook.com/vervecoffeeroasters\">Verve on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://weaverscoffee.com/\">Weaver's Coffee and Tea\u003c/a>\u003cbr>\nJohn Weaver was a master roaster at Peet's Coffee and Tea for years and was trained by Alfred Peet. He started his own roasting facility in 2007 in San Rafael. Weaver's Coffee and Tea distributes widely in the Bay Area.\u003cbr>\n\u003ca href=\"http://blog.wildcardroasters.com/\">John Weaver's Blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/WeaversCoffee\">Weaver's on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/WeaversCoffee\">@WeaversCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://mrespresso.com/\">Mr. Espresso\u003c/a>\u003cbr>\nThe first and only roaster in the United States to roast coffee beans exclusively over a fire fueled by Oak Wood. Carlo Di Ruocco began selling espresso equipment to Italian restaurateurs across the Bay Area in 1978. In 1980 he officially began commercial roasting in tiny batches. Today Mr. Espresso is a main provider of espresso equipment, service, training and coffee to numerous Bay Area restaurants and coffeehouses.\u003cbr>\nMr. Espresso\u003cbr>\n696 3rd Street in Oakland\u003cbr>\n\u003ca href=\"http://mrespresso.com/blog/\">Mr. Espresso blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/oakwoodroasted\">Mr. Espresso on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/oakwoodroasted\">@OakWoodRoasted\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wholesale and Online Coffee Roasters\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.roastco.com/\">Roast Coffee Co.\u003c/a>\u003cbr>\nThe Roast Coffee Company has a roasting plant in Emeryville, where they roast small batches of coffee daily. Their coffees are organic, shade grown, and fair trade whenever possible. Each batch is roasted to order for their wholesale customers, which include Whole Foods and Spruce. They also take online orders. \u003c/p>\n\u003cp>Roast Coffee Company is located at 1552 Beach Street, Emeryville\u003cbr>\n\u003ca href=\"http://www.roastco.com/find/\">Where to find Roast Coffee Company coffees\u003c/a>\u003cbr>\n\u003ca href=\"https://www.roastco.com/store/\">How to order online\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">Scarlet City Coffee Roasting\u003c/a>\u003cbr>\nLocated in Oakland, Scarlet City Coffee Roasting focuses on roasting only single-origin beans to \"their fullest flavor potential.\" As a woman-owned, organic and green certified company, Scarlet City tries to promote coffees grown, milled or imported by women. You can purchase Scarlet City coffees at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>, \u003ca href=\"http://www.cafebiere.com/\">Cafe Biere\u003c/a>, and Blackbird Cafe at the Marin Farmers' Market.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Scarlet City Coffee Roasting\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/West-Oakland-CA/Scarlet-City/149798113996\">Scarlet City on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">How to order online\u003c/a>\u003c/p>\n\n",
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"excerpt": "And, although you can still enjoy those rich dark roasts provided by Caffé Trieste and Peet's today, the Bay Area is once again at the forefront of coffee roasting in the U.S., this time to a new generation of roasters who are myopically focused on finding the finest single-origin coffees, paying a more than fair price for the beans, and then roasting them for their own unique qualities. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\" alt=\"Blue Bottle Coffee Roasting plant in Oakland\" title=\"Blue Bottle Coffee Roasting plant in Oakland\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-15540\">\u003c/a>\u003cbr>\n\u003cem>Coffee roasting at Blue Bottle Coffee in Oakland\u003c/em>\u003c/p>\n\u003cp>A couple of weeks ago I wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">my amazing tour of Peet's Coffee and Tea's roasting facility in Alameda\u003c/a>. Afterward, I started wondering how many other coffee roasters there were in the Bay Area. I knew we had a few -- from \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> to \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a> -- but was surprised to find that we have a long and impressive history as a roasting capital. From James Folger selling freshly roasted beans to dusty and thirsty miners during the gold rush, to the new wave of single-origin roasters like \u003ca href=\"http://www.ritualroasters.com/\">Ritual \u003c/a>and \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>, the Bay Area has been at the epicenter of coffee roasting in the United States for over 160 years. \u003c/p>\n\u003cp>The story of James Folger is one of those classic gold rush tales where an entrepreneur makes his fortune selling a prized commodity instead of mining for gold. Because James was only 15 when he journeyed to the area with his brothers, he was deemed too young to mine. Lucky for him no one thought he was too young to sell coffee, which is what he did in the mining fields out near Nevada City. He then made his way further west where he worked in the first San Francisco coffee roastery on Powell Street, which he eventually bought and turned into the mega \u003ca href=\"http://www.folgers.com/\">Folgers\u003c/a>. \u003ca href=\"http://www.hillsbros.com/\">Hills Brothers\u003c/a> -- another local company -- was also part of that first wave of coffee purveyors in the U.S. making cups of American Joe for our grandparents and great grandparents. \u003c/p>\n\u003cp>It's an understatement to say that the 50s and 60s were a time of change for San Francisco, but what you may not know is that coffee was an integral part of the culture dynamic at that time. Giovanni Giotta opened \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a>, which started selling lovely dark European roasts in North Beach. In addition to becoming the local purveyor of coffee to the many Italian families in the area, his café was also the hot spot for people like \u003ca href=\"http://www.beatmuseum.org/kerouac/jackkerouac.html\">Jack Kerouac\u003c/a>, \u003ca href=\"http://www.poets.org/poet.php/prmPID/8\">Allen Ginsberg\u003c/a>, and \u003ca href=\"http://www.citylights.com/ferlinghetti/\">Lawrence Ferlinghetti\u003c/a> (who, I hear, is still a regular). Where would American poetry and fiction be without Papa Giotta's coffee? It's also reported that Francis Ford Coppola wrote most of \u003ca href=\"http://www.scenariusze.stopklatka.pl/pdf/Godfather.pdf\">The Godfather script\u003c/a> (pdf) there. Then, in the 60s, \u003ca href=\"http://www.peets.com/who_we_are/history_vine.asp\">Alfred Peet started his now legendary store in North Berkeley\u003c/a>, where he roasted and sold small-batch single-origin and blended coffees to all those students, flower children, and protesters. \u003c/p>\n\u003cp>\u003cstrong>Blue Bottle Coffee and Sightglass Coffee Bar and Roastery\u003c/strong>\u003cbr>\n\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157624481318373\" title=\"Bay Area Coffee Roasters\">\u003cimg src=\"https://farm5.staticflickr.com/4144/4839154993_a09bc94253_b.jpg\" width=\"1000\" height=\"669\" alt=\"Bay Area Coffee Roasters\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003cbr>\n\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, although you can still enjoy those rich dark roasts provided by Caffé Trieste and Peet's today, the Bay Area is once again at the forefront of coffee roasting in the U.S., this time to a new generation of roasters who are myopically focused on finding the finest single-origin coffees, paying a more than fair price for the beans, and then roasting them for their own unique qualities. These roasts are often lighter than what you'd find elsewhere, the philosophy being that roasting for each bean's unique flavors reveals the innate natural essence inside them. Much like wine, hints of spices, fruits and herbs emerge under the right conditions. When I heard this, I thought fine, but really how much of these can you taste? It wasn't until I had an amazing cup of hand-dripped \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee at \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>-- a new café in Oakland -- that I became a true believer. That cup of coffee was actually so good I decided not to add my normal allotment of milk and just sat there, savoring the subtle hints of plum and chocolate arising from my cup.\u003c/p>\n\u003cp>This new wave of coffee roasters seems a direct response to the Frappuccino world of Starbucks. From baristas to roasters, people associated with these cafes and roasting facilities seem obsessed with the craft and art of making the perfect cup of coffee. Whipped cream and hazelnut flavoring have no place in these establishments -- these places are in business to sell coffee to customers who can appreciate the difference between a single-origin Guatamalan and a Sumatran blend. \u003c/p>\n\u003cp>Many are neighborhood cafes that roast on the premises. Companies like \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>, \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>, and \u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a> -- which are the principal third-wave roasters in San Francisco and the East Bay -- all roast on site and offer espresso drinks, hand-drip coffees (usually made in a \u003ca href=\"http://shop.ritualcoffeeroasters.com/products/v-60\">Hario brewer\u003c/a> or even one of those $20,000 Clover machines) and beans by the pound. Oh, and rest assured that you are drinking seriously fresh coffee. Blue Bottle, Ritual and Sightglass roast daily and sell their beans within 48 hours, while Four Barrel roasts 5 times a week and sells fresh beans within 1-4 days of roasting.\u003c/p>\n\u003cp>If you're interested in learning about coffee, you can take part in tastings, or cuppings as they're referred to, where you can talk to some very informed people about where the beans come from and how they're roasted, while of course getting to taste the merchandise yourself by slurping steeped coffee with a spoon (apparently this is the tried and true method of cupping coffee, but be sure not to wear your favorite outfit as there's a good chance you'll spill some on yourself). And, if you don't live near one of these coffee shops, most sell wholesale beans so the chances are pretty good that the independent cafe down the street, or a restaurant nearby, carries a local roast. You can also purchase these coffees at grocery stores -- \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> seems to have the biggest local selection -- or even online directly through each company's web site.\u003c/p>\n\u003cp>I was amazed to learn that Blue Bottle, Ritual and Four Barrel have actually created the budget and resources to seek out relationships with farmers all over the world to grow their beans. When I called Four Barrel, the owner was in Indonesia, visiting a farmer. These companies seem incredibly dedicated to finding the highest quality beans possible. Yet what's equally important to me as a consumer is that they are also dedicated to paying at least the fair trade price, and often far above. \u003c/p>\n\u003cp>Following is a list of some of our local roasters. If you are a coffee lover, it's definitely worth seeking one or more out to experience the latest trend in Bay Area coffee.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nSan Francisco and East Bay Coffee Roasters with Cafes and Outlets\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">\u003cbr>\n\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\nBlue Bottle obtains its beans in three ways: from farmers at origin; through auctions; and through a network of U.S. brokers who have presences in particular growing regions. James Freeman, the owner of Blue Bottle, is dedicated to finding not only the highest quality beans, but paying more than fair trade for them. \u003c/p>\n\u003cp>Blue Bottle has various local cafés and kiosks. You can also go to their \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">roasting facility and café \u003c/a>in Oakland's Jack London Square area or their \u003ca href=\"http://www.bluebottlecoffee.net/locations/sfmoma/\">new café at SFMOMA\u003c/a>. They are also available at \u003ca href=\"http://www.bluebottlecoffee.net/locations/farmers-market/\">farmers' markets\u003c/a>, in retail stores (such as Whole Foods), \u003ca href=\"http://store.bluebottlecoffee.net/\">various local cafes and restaurants\u003c/a>, and through \u003ca href=\"http://store.bluebottlecoffee.net/StoreFront.bok\">their online store\u003c/a>. Cuppings and tours are available at the Webster St. Oakland location.\u003c/p>\n\u003cp>And, if you go to the cafe, try their New Orleans Style Iced Coffee. It's amazing.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/bluebottleroast\">@bluebottleroast\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.ritualroasters.com/\">\u003cstrong>Ritual Roasters\u003c/strong>\u003c/a>\u003cbr>\nRitual purchases most of their beans directly from farmers, but they are not opposed to buying \"spot\" (from an importer) if the coffee is delicious enough, especially from countries like Ethiopia and Indonesia where their sourcing relationships are not as strong. The price ritual pays for green coffee is always well above fair trade.\u003c/p>\n\u003cp>Ritual has three cafes and also sells their beans wholesale to \u003ca href=\"http://www.ritualroasters.com/locations.html\">various local cafes and restaurants\u003c/a> including my new favorite, \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>, on Telegraph in Oakland. You can also buy Ritual at the \u003ca href=\"http://www.facebook.com/pages/San-Francisco-CA/Alemany-Farmers-Market/174235636769?ref=ts\">Alemany Farmers' Market\u003c/a>, The Creamery at 4th and King, Haus on 24th St., La Stazione in the dogpatch, The Coffee Caboose in Yountville, and Slow City Cafe which operates on the Civic Center green in front of City Hall. Various restaurants, such as \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>, \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and \u003ca href=\"http://www.heirloom-sf.com/\">Heirloom\u003c/a> also offer Ritual coffee.\u003c/p>\n\u003cul>\nRitual has three cafes: \n\u003cli>1026 Valencia Street\u003c/li>\n\u003cli>Inside Flora Grubb Gardens 1634 Jerrold Ave\u003c/li>\n\u003cli>Oxbow Public Market 610 First Street, Napa\u003c/li>\n\u003c/ul>\n\u003cp>The Roastery is located at 1050 Howard Street, but is not yet open to the public.\u003cbr>\n\u003ca href=\"http://ritualcoffeeroasters.com/newsletter/\">Ritual Newsletter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/ritualcoffee\">@ritualcoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fourbarrelcoffee.com/\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\nFour Barrel has one café on Valencia Street in San Francisco. They also roast their beans at this location. Roasting takes place five times a week. The café serves various espresso drinks and hand-dripped coffee, as well as beans for purchase. Cuppings are offered on site.\u003c/p>\n\u003cp>Four Barrel has invested time and resources to work with farmers and build relationships to put together micro lots of the highest quality coffee at origin. They also work with farmers to raise the quality of the beans.\u003c/p>\n\u003cp>Four Barrel Coffee\u003cbr>\n375 Valencia St., San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/fourbarrel\">@fourbarrel\u003c/a>\u003cbr>\n\u003ca href=\"http://fourbarrel.tumblr.com/\">Four Barrel Coffee Blog\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other cafes serving Four Barrel include:\u003c/strong> \u003ca href=\"http://tartinebakery.com/\">Tartine\u003c/a>; \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a>; Grand Coffee at 2663 Mission St at 22nd; \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut\u003c/a>; and \u003ca href=\"http://www.ironsidesf.com/\">Ironside\u003c/a>\u003cbr>\n\u003cstrong>Grocery Stores selling Four Barrel include:\u003c/strong> \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>; and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a>\u003cbr>\nThis is the newest coffee roaster in San Francisco and everyone is talking about it. They are currently building their café, but have an espresso bar and coffee-making stand next door on 7th at Folsom. Sightglass roasts daily (they started only four weeks ago) and they offer cuppings for the public daily. Their barista, Kelly, made me a truly excellent latte.\u003c/p>\n\u003cp>Although Sightglass currently purchases their beans from boutique importers, who buy directly from origin at direct-trade prices, they are looking into forming their own relationships with farmers. You can buy Sightglass at\u003ca href=\"http://www.matchinghalfcafe.com/\"> Matching Half Café\u003c/a>, \u003ca href=\"http://www.hookerssweettreats.com/\">Hooker's Sweet Treats\u003c/a>, \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>, \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>, \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>, \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>. \u003c/p>\n\u003cp>Sightglass Coffee Bar and Roastery\u003cbr>\n270 Seventh Street at Folsom in San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/sightglass\">@sightglass\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other Bay Area Coffee Roasters \u003c/strong>\u003cbr>\n\u003ca href=\"http://barefootcoffee.com/\">Barefoot\u003c/a>\u003cbr>\nLocated in San Jose and Santa Clara. Beans available at local grocery stores, and various San Francisco cafes sell their coffees. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eccocaffe.com/catalog/index.php\">Ecco Caffe\u003c/a>\u003cbr>\nLocated in Santa Rosa, Ecco Caffe is a Certified Organic coffee roaster that sources directly from growers and importers. They roast in a Northern Italian style. All coffees are shipped within 24 hours of roasting to insure optimal freshness. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for cafes and restaurants carrying Ecco in San Francisco.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/eccocaffe\">@eccocaffe\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/Ecco-Caffe/273613903871?ref=search\">Ecco on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://vervecoffeeroasters.com\">Verve Coffee Roasters\u003c/a>\u003cbr>\nLocated in Santa Cruz. Some San Francisco cafes and restaurants also sell Verve coffee and beans. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003cbr>\n\u003ca href=\"http://www.facebook.com/vervecoffeeroasters\">Verve on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://weaverscoffee.com/\">Weaver's Coffee and Tea\u003c/a>\u003cbr>\nJohn Weaver was a master roaster at Peet's Coffee and Tea for years and was trained by Alfred Peet. He started his own roasting facility in 2007 in San Rafael. Weaver's Coffee and Tea distributes widely in the Bay Area.\u003cbr>\n\u003ca href=\"http://blog.wildcardroasters.com/\">John Weaver's Blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/WeaversCoffee\">Weaver's on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/WeaversCoffee\">@WeaversCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://mrespresso.com/\">Mr. Espresso\u003c/a>\u003cbr>\nThe first and only roaster in the United States to roast coffee beans exclusively over a fire fueled by Oak Wood. Carlo Di Ruocco began selling espresso equipment to Italian restaurateurs across the Bay Area in 1978. In 1980 he officially began commercial roasting in tiny batches. Today Mr. Espresso is a main provider of espresso equipment, service, training and coffee to numerous Bay Area restaurants and coffeehouses.\u003cbr>\nMr. Espresso\u003cbr>\n696 3rd Street in Oakland\u003cbr>\n\u003ca href=\"http://mrespresso.com/blog/\">Mr. Espresso blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/oakwoodroasted\">Mr. Espresso on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/oakwoodroasted\">@OakWoodRoasted\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wholesale and Online Coffee Roasters\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.roastco.com/\">Roast Coffee Co.\u003c/a>\u003cbr>\nThe Roast Coffee Company has a roasting plant in Emeryville, where they roast small batches of coffee daily. Their coffees are organic, shade grown, and fair trade whenever possible. Each batch is roasted to order for their wholesale customers, which include Whole Foods and Spruce. They also take online orders. \u003c/p>\n\u003cp>Roast Coffee Company is located at 1552 Beach Street, Emeryville\u003cbr>\n\u003ca href=\"http://www.roastco.com/find/\">Where to find Roast Coffee Company coffees\u003c/a>\u003cbr>\n\u003ca href=\"https://www.roastco.com/store/\">How to order online\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">Scarlet City Coffee Roasting\u003c/a>\u003cbr>\nLocated in Oakland, Scarlet City Coffee Roasting focuses on roasting only single-origin beans to \"their fullest flavor potential.\" As a woman-owned, organic and green certified company, Scarlet City tries to promote coffees grown, milled or imported by women. You can purchase Scarlet City coffees at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>, \u003ca href=\"http://www.cafebiere.com/\">Cafe Biere\u003c/a>, and Blackbird Cafe at the Marin Farmers' Market.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Scarlet City Coffee Roasting\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/West-Oakland-CA/Scarlet-City/149798113996\">Scarlet City on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">How to order online\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Review: The Food, Folklore, and Art of Lowcountry Cooking",
"title": "Book Review: The Food, Folklore, and Art of Lowcountry Cooking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"the food, folklore and art of lowcountry cooking\" title=\"the food, folklore and art of lowcountry cooking\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-15307\">\u003c/a>\u003c/p>\n\u003cp>I romanticize the South. I know I do it and I also know many others fall prey to thoughts of afternoon mint juleps, big willowy trees, and visions of a slower pace of life. Recently during one of my Craigslist property searches/obsessions, I ran across a little Craftsman house in Durham, North Carolina and fell in love. I called the realtor. I’ve never been to Durham and actually, I've never really been to the South (I hear Austin, TX doesn’t count). The house had sold. My coworkers rejoiced; they'd no longer have to listen to my sudden, out-of-left-field obsession with a town I'd never been to and a house I couldn't really afford. So here we are. Back to reality—and a great book by James Beard Cookbook of the Year winner, Joseph Dabney. The publisher contacted me to see if I'd be interested in checking it out, knowing that I have a fondness for Southern food and food history. After reading a brief description, I was sold. In \u003ca href=\"http://www.amazon.com/Food-Folklore-Art-Lowcountry-Cooking/dp/1402230982\">The Food, Folklore and Art of Lowcountry Cooking\u003c/a>, Dabney takes readers on a tour of the various regions of the Southern Lowcountry including Charleston, Beaufort, and Savannah. In this tour, he offers traditional recipes, first-hand history and lore, and stories from long-time residents and high-end chefs alike. This is, I'm guessing, a truly representative swath of a part of the country I can't wait to visit. \u003c/p>\n\u003cp>The book is organized into thematic chapters detailing the history of various cities and moving on to focus more specifically on infamous foods from the region like Hoppin' John, Goobers and Grits. The first chapter lays out the \"big picture\" and the mystique of the Lowcountry nicely. Dabney calls it \"a different world,\" and describes coming to Charleston for the first time in the 1950's and experiencing culture shock. Many of the homes were elegant, the gardens lush, and the locals spoke in a much different-sounding dialect than the oft-recognized \"twang\" up North. Dabney proceeds to discuss the history of the dialect, explores the role of the rice plantations, and sheds light on the West Africa connection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"inside the food, folklore, and art of lowcountry cooking\" title=\"inside the food, folklore, and art of lowcountry cooking\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15308\">\u003c/a>\u003cbr>\n\u003cem>The inside pages of The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>What I love about the book are the little interviews and profiles of real people discussing their towns, family histories, and connection to the Lowcountry. There is a true sense of pride and a love for place that is becoming rarer and rarer these days--something I certainly envy as a consistently transient, mostly urban dwelling gal with little lasting history in any one place. Much more narrative than traditional cookbook, this is a great read for folks who are interested in Southern culture, history, and language and how all three affect the foodways and traditions of the South. To be honest, I don't know that this is a book I would sit down and read cover to cover, but it is a nice one to pick up every so often and explore bit by bit.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipes, while quite varied, are split into logical categories such as Soups, Stews and Gumbos; The Glories of Chicken; and Wild Game in the Lowcountry. There are little tales to accompany each one, so you actually feel as though your great aunt is passing down an old church recipe or you're stumbling across your grandmother's accompanying notes. These traditional recipes have been served at church functions and picnics, and have graced many a casual wedding table. Each inclusion is almost more of a modern-day jewel or legend rather than your average run of the mill recipe. I'm so looking forward to trying the benne seed (sesame seed) biscuits, the different varieties of spoonbread, and their version of Southern banana pudding. But for now, for today, I need a drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\" alt=\"drink ingredients\" title=\"drink ingredients\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-15309\">\u003c/a>\u003cbr>\n\u003cem>Gathering my ingredients\u003c/em>\u003c/p>\n\u003cp>There are many great cocktail recipes in Dabney's book but most of them appear to be pretty darn sweet to me. With rather large quantities of grenadine, sugar, and peach brandy I can feel a hangover coming on already. But at the same time, there's something extremely likeable about old Southern drinks. You can almost see yourself sitting on a wide open front porch in the afternoon without a care in the world. So after reading through the history and stories behind each of the Southern cocktails in the book, I created my own version of a Southern Rum Punch with just a little less sugar, some bubbly water for a summery kick, and a few sliced limes. Enjoy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\" alt=\"sort of plantation punch\" title=\"sort of plantation punch\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-15310\">\u003c/a>\u003cbr>\n\u003cem>Two glasses of Sort-of Plantation Punch on a Friday afternoon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sort-of Southern Punch\u003c/strong>\u003cbr>\n\u003cem>Inspired by: The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes:\u003c/em> 4 cocktails\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n1 cup mango or pineapple juice, chilled\u003cbr>\n1 cup orange juice\u003cbr>\n1 1/2 cup dark rum\u003cbr>\nJuice from 2 limes (almost 1/4 cup)\u003cbr>\n1/2 cup sparkling water or club soda\u003cbr>\n1/2 cup brewed black tea\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\nMix all ingredients together in a pitcher. Stir vigorously a few times to combine the juices, teas and rum. Fill 4 glasses with ice and pour punch to the brim. Serve with lemon or lime wedges as garnish. Preferably on a patio. \u003c/p>\n\n",
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"excerpt": "Award-winning author, Joseph Dabney, has done it again with new book The Food, Folklore, and Art of Lowcountry Cooking. This week, Megan Gordon reviews the book and provides her summery spin on a Southern recipe for Plantation Punch. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"the food, folklore and art of lowcountry cooking\" title=\"the food, folklore and art of lowcountry cooking\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-15307\">\u003c/a>\u003c/p>\n\u003cp>I romanticize the South. I know I do it and I also know many others fall prey to thoughts of afternoon mint juleps, big willowy trees, and visions of a slower pace of life. Recently during one of my Craigslist property searches/obsessions, I ran across a little Craftsman house in Durham, North Carolina and fell in love. I called the realtor. I’ve never been to Durham and actually, I've never really been to the South (I hear Austin, TX doesn’t count). The house had sold. My coworkers rejoiced; they'd no longer have to listen to my sudden, out-of-left-field obsession with a town I'd never been to and a house I couldn't really afford. So here we are. Back to reality—and a great book by James Beard Cookbook of the Year winner, Joseph Dabney. The publisher contacted me to see if I'd be interested in checking it out, knowing that I have a fondness for Southern food and food history. After reading a brief description, I was sold. In \u003ca href=\"http://www.amazon.com/Food-Folklore-Art-Lowcountry-Cooking/dp/1402230982\">The Food, Folklore and Art of Lowcountry Cooking\u003c/a>, Dabney takes readers on a tour of the various regions of the Southern Lowcountry including Charleston, Beaufort, and Savannah. In this tour, he offers traditional recipes, first-hand history and lore, and stories from long-time residents and high-end chefs alike. This is, I'm guessing, a truly representative swath of a part of the country I can't wait to visit. \u003c/p>\n\u003cp>The book is organized into thematic chapters detailing the history of various cities and moving on to focus more specifically on infamous foods from the region like Hoppin' John, Goobers and Grits. The first chapter lays out the \"big picture\" and the mystique of the Lowcountry nicely. Dabney calls it \"a different world,\" and describes coming to Charleston for the first time in the 1950's and experiencing culture shock. Many of the homes were elegant, the gardens lush, and the locals spoke in a much different-sounding dialect than the oft-recognized \"twang\" up North. Dabney proceeds to discuss the history of the dialect, explores the role of the rice plantations, and sheds light on the West Africa connection. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/inside-the-food-folklore-and-art-of-lowcountry-cooking.jpg\" alt=\"inside the food, folklore, and art of lowcountry cooking\" title=\"inside the food, folklore, and art of lowcountry cooking\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15308\">\u003c/a>\u003cbr>\n\u003cem>The inside pages of The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>What I love about the book are the little interviews and profiles of real people discussing their towns, family histories, and connection to the Lowcountry. There is a true sense of pride and a love for place that is becoming rarer and rarer these days--something I certainly envy as a consistently transient, mostly urban dwelling gal with little lasting history in any one place. Much more narrative than traditional cookbook, this is a great read for folks who are interested in Southern culture, history, and language and how all three affect the foodways and traditions of the South. To be honest, I don't know that this is a book I would sit down and read cover to cover, but it is a nice one to pick up every so often and explore bit by bit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipes, while quite varied, are split into logical categories such as Soups, Stews and Gumbos; The Glories of Chicken; and Wild Game in the Lowcountry. There are little tales to accompany each one, so you actually feel as though your great aunt is passing down an old church recipe or you're stumbling across your grandmother's accompanying notes. These traditional recipes have been served at church functions and picnics, and have graced many a casual wedding table. Each inclusion is almost more of a modern-day jewel or legend rather than your average run of the mill recipe. I'm so looking forward to trying the benne seed (sesame seed) biscuits, the different varieties of spoonbread, and their version of Southern banana pudding. But for now, for today, I need a drink. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/drink-ingredients.jpg\" alt=\"drink ingredients\" title=\"drink ingredients\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-15309\">\u003c/a>\u003cbr>\n\u003cem>Gathering my ingredients\u003c/em>\u003c/p>\n\u003cp>There are many great cocktail recipes in Dabney's book but most of them appear to be pretty darn sweet to me. With rather large quantities of grenadine, sugar, and peach brandy I can feel a hangover coming on already. But at the same time, there's something extremely likeable about old Southern drinks. You can almost see yourself sitting on a wide open front porch in the afternoon without a care in the world. So after reading through the history and stories behind each of the Southern cocktails in the book, I created my own version of a Southern Rum Punch with just a little less sugar, some bubbly water for a summery kick, and a few sliced limes. Enjoy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/sort-of-plantation-punch.jpg\" alt=\"sort of plantation punch\" title=\"sort of plantation punch\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-15310\">\u003c/a>\u003cbr>\n\u003cem>Two glasses of Sort-of Plantation Punch on a Friday afternoon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sort-of Southern Punch\u003c/strong>\u003cbr>\n\u003cem>Inspired by: The Food, Folklore, and Art of Lowcountry Cooking\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes:\u003c/em> 4 cocktails\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n1 cup mango or pineapple juice, chilled\u003cbr>\n1 cup orange juice\u003cbr>\n1 1/2 cup dark rum\u003cbr>\nJuice from 2 limes (almost 1/4 cup)\u003cbr>\n1/2 cup sparkling water or club soda\u003cbr>\n1/2 cup brewed black tea\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\nMix all ingredients together in a pitcher. Stir vigorously a few times to combine the juices, teas and rum. Fill 4 glasses with ice and pour punch to the brim. Serve with lemon or lime wedges as garnish. Preferably on a patio. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Manhattan Sundae Melodrama",
"title": "Manhattan Sundae Melodrama",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpjN4ydLPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpjN4ydLPM.jpg\" alt=\"Manhattan Sundae\" title=\"Manhattan Sundae\" width=\"237\" height=\"350\" class=\"alignleft size-full wp-image-15185\">\u003c/a>I know this is going to sound crazy, but I love ice cream. I also happen to have an deep affection for Manhattan cocktails. So one evening after a rather unpleasant night at work, I came home, plopped myself in a comfy chair, and thought to myself:\u003c/p>\n\u003cp>\"What'll it be, Michael? Ice cream or alcohol?\"\u003c/p>\n\u003cp>And then, feeling that I needed a double dose comfort after dealing with puffed up politicos and sleazy guests who ask me to feel up parts of their bodies in front of their co-diners, I thought again:\u003c/p>\n\u003cp>\"Why not have both?\" To borrow a phrase: Why can't I have my drink and eat it, too?\u003c/p>\n\u003cp>And so the idea was born.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My original idea was to make a sort of milkshake: ice cream, bourbon, a little milk, and then whirr in the blender. Though delicious-sounding, it felt like a rather desperate concoction-- something made by an alcoholic who had lost his teeth from neglect and a diet consisting solely of rot gut. Besides, it doesn't exactly scream Manhattan, but I'll be damned if I'm going to add sweet vermouth to a milkshake for any reason. And there is no way on God's green earth that I would ever subject good and drunken Morello cherries to the blender's chopping blades.\u003c/p>\n\u003cp>No thank you.\u003c/p>\n\u003cp>Tired and stymied, I drank a large glass of water, crawled into bed, and filed the idea away in my now-hydrated brain.\u003c/p>\n\u003cp>It was a few days later at work that the solution presented itself in the form of a hot fudge sundae I was delivering to a table populated by a name-dropping, bring-your-own-wine family of four.\u003c/p>\n\u003cp>\"What if I made a sweet vermouth caramel sauce?\" I asked myself as I pretended to find the father's joke about the hugeness of their dessert both amusing and original. \"Would it be disgusting?\" There was only one way to find out.\u003c/p>\n\u003cp>Back at home the next morning, I made three batches of Cinzano caramel sauce: one that burned when answering the phone, another that was entirely too boozy, and a third that both looked and smelled right. I stuck my (clean) finger in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpYwoXTnPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpYwoXTnPM.jpg\" alt=\"Sweet Vermouth Caramel\" title=\"Sweet Vermouth Caramel\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-15184\">\u003c/a>\u003c/p>\n\u003cp>It was, mercifully, just right: Excellent color, not boozy at all, but with enough of a little something-something that one who was not clued in might ask, \"What is that flavor? I can't quite make it out.\" I was so proud of myself for achieving a rare (for me) state of subtlety, that I gave myself a little pat on the back.\u003c/p>\n\u003cp>And then I had to go change my shirt because I'd forgotten that my fingers were sticky with said subtlety.\u003c/p>\n\u003cp>Making the ice cream base was a breeze. I knocked it out on Tuesday morning and placed it in my refrigerator to chill overnight. Everything was clean and ready for the big chill the next morning.\u003c/p>\n\u003cp>Everything, that is, except my ice cream maker.\u003c/p>\n\u003cp>I didn't see it coming. I got out my trusted little Krups machine, set it on the counter and... nothing happened. This, I thought, was a device made by the same company that powered the Imperial German Army's war machine. This simple piece of equipment, I believed, was created by the very same organization that came up with the Big Bertha (in honor of the Krupp munitions heiress)-- the largest siege gun known to man (circa 1914). I'd even named my ice cream machine \"Little Bertha\" in its honor, because it had knocked out so many batches of frozen cholesterol bombs in my previous life as a dessert maker.\u003c/p>\n\u003cp>Where did I go wrong? I wondered if perhaps it wasn't a matter of machinery at all but, rather, generalship. I had in common with the Germans an over-confidence in superior equipment, but whereas the Imperial command overtaxed and exhausted its army, mine merely suffered from neglect. It had been nearly six years since I'd bothered to turn the damned machine on.\u003c/p>\n\u003cp>How could a company that helped pummel the Belgians and lay waste to northeastern France let me down with a simple machine that had only one switch? I was mortified.\u003c/p>\n\u003cp>And then I realized something.\u003c/p>\n\u003cp>There's only one \"p\" in the brand name of my ice cream maker. I went online to double check for misspelling. The Krupp family, it turns out, had absolutely nothing to do with the making of Krups kitchen appliances. My little machine was in no way connected to the outfitters of death and destruction.\u003c/p>\n\u003cp>I returned to the machine and stared at it. I really didn't have the money to purchase a new one and told it as much (yes, I do sometimes speak to inanimate objects). Whether it was my pathetic plea of poverty or its sudden realization that it had been cleared of any and all war crimes against the Low Countries, the machine came to life.\u003c/p>\n\u003cp>It was a bloody miracle. Since there is no official patron saint of ice cream, I have decided to place my offering of thanks at the altar of St. Honoré of Amiens who, though his home town was in the path of Big Bertha, now felt free to bless Little Bertha, since it was discovered that they were in no way related.\u003c/p>\n\u003cp>Little Bertha still makes a lovely batch of ice cream. I placed the freshly-churned batch of bourbon-vanilla in the freezer to firm up, assembled all the components of the sundae, photographed it, and set about writing up this piece for you today.\u003c/p>\n\u003cp>And then, as I was saving this charming, completed bit of food blogging confection at 3:55 pm, WordPress decided to log me out of my account resulting in the loss of almost the entire post. So here I am, finally home from an unpleasant night at work, re-writing the whole thing. It is now 2:03 am.\u003c/p>\n\u003cp>It has been a Manhattan Sundae melodrama indeed.\u003c/p>\n\u003cp>Thank God it's delicious.\u003c/p>\n\u003cp>And so, my friends, I'm going to leave you with a clip from the film Manhattan Melodrama\u003cstrong>*\u003c/strong>. As far as I can tell, no sundaes were consumed in the making of this 1934 gem, but two of its stars-- Myrna Loy and William Powell-- went on to make a series of delightful Thin Man films in which they solve crimes and drink a hell of a lot of cocktails-- Manhattans included.\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=j3t0cBC6g5U\u003c/p>\n\u003cp>\u003cstrong>Manhattan Sundae\u003c/strong>\u003c/p>\n\u003cp>Like all sundaes, this is a dessert of components. Both the ice cream and caramel sauce can be made well in advance of company, which gives you plenty of time to drink a real Manhattan or two (sans ice cream) either with your guests or before they arrive, depending upon the sort of company you keep.\u003c/p>\n\u003cp>\u003cstrong>Makes about six charming little sundaes.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Bourbon Ice Cream\u003c/strong> (I used Lucy Baker's [of Serious Eats] \u003ca href=\"http://www.seriouseats.com/recipes/2008/06/bourbon-vanilla-ice-cream-recipe.html\">adaptation of Bill Addison's recipe\u003c/a>):\u003c/p>\n\u003cp>1 3/4 cups heavy cream\u003c/p>\n\u003cp>1 1/2 cups whole milk\u003c/p>\n\u003cp>1 vanilla bean\u003c/p>\n\u003cp>7 egg yolks\u003c/p>\n\u003cp>3/4 cups sugar\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 tablespoon vanilla extract\u003c/p>\n\u003cp>1/4 cup bourbon\u003c/p>\n\u003cp>\u003cstrong>For the Sweet Vermouth Caramel Sauce:\u003c/strong>\u003c/p>\n\u003cp>2 cups sugar\u003c/p>\n\u003cp>1/2 cup water\u003c/p>\n\u003cp>1 tablespoon light corn syrup\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 1/4 cup heavy cream\u003c/p>\n\u003cp>1/4 cup sweet vermouth (Cinzano or your preferred brand, if you even have one)\u003c/p>\n\u003cp>\u003cstrong>For the Whipped Cream:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cup heavy cream, chilled\u003c/p>\n\u003cp>3 tablespoons sugar\u003c/p>\n\u003cp>\u003cstrong>For Garnish:\u003c/strong>\u003c/p>\n\u003cp>Brandied Cherries (I used Morello. You can certainly make your own, if you like. If you are the type of person who actually likes maraschino cherries, I would keep that to yourself, if I were you).\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To make the ice cream:\u003c/strong>\u003c/p>\n\u003cp>1. Combine cream and milk in a medium-sized saucepan. Slice vanilla bean in two lengthwise, scrap as many seeds as you can from the pod, and add both the seeds and the pod to the mixture.\u003c/p>\n\u003cp>2. Bring mixture to just below boiling point, then remove from the heat, and cover. Let steep for about 20 minutes.\u003c/p>\n\u003cp>3. Whisk the egg yolks together with the sugar and salt until it becomes roughly the color of \u003ca href=\"http://i.dailymail.co.uk/i/pix/2008/11/03/article-1082801-02572045000005DC-649_468x690.jpg\">this skirt\u003c/a>. Slowly whisk about 1/2 cup of the hot cream into the egg mixture to temper, then add egg mixture to the saucepan with the rest of the cream. Cook over medium heat until it thickens enough to coat the back of a spoon without running all over the place.\u003c/p>\n\u003cp>4. Strain mixture through a fine-meshed sieve, which can be rather a pain but, texture-wise, is well worth the effort. Add bourbon and vanilla.\u003c/p>\n\u003cp>5. Deposit ice cream base (covered) in a refrigerator for at least 4 hours or over night, then freeze in your (hopefully) operational ice cream maker according to the manufacturer's instructions. You do still have the instruction manual, don't you? It's more than likely in your junk drawer underneath those half-used packs of birthday candles and Chinese take away menus. I'm happy to wait while you look.\u003c/p>\n\u003cp>\u003cstrong>For the Caramel:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium saucepan (if you are using the same sauce pan you used for the ice cream base, please have the good sense to wash and dry it first), add sugar, salt, corn syrup, and water. I prefer to let these ingredients sit together for a minute or two to let the water disperse itself evenly. Bring to a boil over high heat, brushing the sides of the pan with a clean wet brush to wash down any stray bits of sugar as often as needed. Continue to cook, without stirring, until the color of the sugar begins to turn a charming amber color. Remove from heat immediately.\u003c/p>\n\u003cp>2. Carefully stir in the cream. Do not under any circumstances stick your face into the pan to find out if your concoction smells nice and caramel-y, since this will more than likely lead to painful sugar burns and permanent facial scarring. Let cool for about 1 minute, then stir in the vermouth. Bring the caramel to a boil once again, but this time over medium heat. Transfer caramel to a heat-proof bowl and reserve.\u003c/p>\n\u003cp>\u003cstrong>For the Whipped Cream:\u003c/strong>\u003c/p>\n\u003cp>I feel mildly ridiculous telling you how to whip cream. If you find these instructions necessary, you should really re-assess your fitness to make ice cream. And you really, really aren't ready for caramel-making.\u003c/p>\n\u003cp>1. Whip chilled cream until it thickens. Add sugar before the cream has achieved soft-peak stage. Continue to whip until cream holds stiff peaks, but not long enough so that it in any way resembles butter. Transfer whipped cream to a pastry bag that has been fitted with a star tip.\u003c/p>\n\u003cp>\u003cstrong>To Assemble the Sundae:\u003c/strong>\u003c/p>\n\u003cp>These sundaes should be served in martini glasses for one obvious reason. If you do not know the reason, I again urge you not to make this dessert. If you are the type of person who prefers his Manhattans on the rocks, you should also abandon this endeavor.\u003c/p>\n\u003cp>1. Place martini glasses in the freezer for several minutes to chill.\u003c/p>\n\u003cp>2. Warm your bowl of caramel sauce in a microwave on low setting (or whatever it's called on your machine) or in a pan of hot (but not boiling) water. Keep warm.\u003c/p>\n\u003cp>3. Insert 2 medium-sized or 3 small scoops of ice cream into each glass.\u003c/p>\n\u003cp>4. Spoon two heaping tablespoons of warm caramel sauce over the ice cream, pipe in as much whipped cream as your doctor will allow, drizzle a little more caramel over the top (for color), and garnish with brandied cherries.\u003c/p>\n\u003cp>5. Serve immediately to your guests. Regale them with stories of everything you went through in order to make this special dessert for them.\u003c/p>\n\u003cp>6. Pour yourself a shot of bourbon for accompaniment.\u003c/p>\n\u003cp>7. Pour yourself a second shot. You've earned it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong>If you didn't know this already, Manhattan Melodrama was the film Public Enemy #1 John Dillinger had just emerged from seeing when he was shot to death outside the Biograph Theatre in Chicago, Illinois exactly 76 years about this week. Happy Deathday, John!\u003c/p>\n\n",
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"excerpt": "\"What if I made a sweet vermouth caramel sauce?\" I asked myself as I pretended to find the father's joke about the hugeness of their dessert both amusing and original. \"Would it be disgusting?\" There was only one way to find out.",
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"description": ""What if I made a sweet vermouth caramel sauce?" I asked myself as I pretended to find the father's joke about the hugeness of their dessert both amusing and original. "Would it be disgusting?" There was only one way to find out.",
"title": "Manhattan Sundae Melodrama | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpjN4ydLPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpjN4ydLPM.jpg\" alt=\"Manhattan Sundae\" title=\"Manhattan Sundae\" width=\"237\" height=\"350\" class=\"alignleft size-full wp-image-15185\">\u003c/a>I know this is going to sound crazy, but I love ice cream. I also happen to have an deep affection for Manhattan cocktails. So one evening after a rather unpleasant night at work, I came home, plopped myself in a comfy chair, and thought to myself:\u003c/p>\n\u003cp>\"What'll it be, Michael? Ice cream or alcohol?\"\u003c/p>\n\u003cp>And then, feeling that I needed a double dose comfort after dealing with puffed up politicos and sleazy guests who ask me to feel up parts of their bodies in front of their co-diners, I thought again:\u003c/p>\n\u003cp>\"Why not have both?\" To borrow a phrase: Why can't I have my drink and eat it, too?\u003c/p>\n\u003cp>And so the idea was born.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My original idea was to make a sort of milkshake: ice cream, bourbon, a little milk, and then whirr in the blender. Though delicious-sounding, it felt like a rather desperate concoction-- something made by an alcoholic who had lost his teeth from neglect and a diet consisting solely of rot gut. Besides, it doesn't exactly scream Manhattan, but I'll be damned if I'm going to add sweet vermouth to a milkshake for any reason. And there is no way on God's green earth that I would ever subject good and drunken Morello cherries to the blender's chopping blades.\u003c/p>\n\u003cp>No thank you.\u003c/p>\n\u003cp>Tired and stymied, I drank a large glass of water, crawled into bed, and filed the idea away in my now-hydrated brain.\u003c/p>\n\u003cp>It was a few days later at work that the solution presented itself in the form of a hot fudge sundae I was delivering to a table populated by a name-dropping, bring-your-own-wine family of four.\u003c/p>\n\u003cp>\"What if I made a sweet vermouth caramel sauce?\" I asked myself as I pretended to find the father's joke about the hugeness of their dessert both amusing and original. \"Would it be disgusting?\" There was only one way to find out.\u003c/p>\n\u003cp>Back at home the next morning, I made three batches of Cinzano caramel sauce: one that burned when answering the phone, another that was entirely too boozy, and a third that both looked and smelled right. I stuck my (clean) finger in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpYwoXTnPM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/phpYwoXTnPM.jpg\" alt=\"Sweet Vermouth Caramel\" title=\"Sweet Vermouth Caramel\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-15184\">\u003c/a>\u003c/p>\n\u003cp>It was, mercifully, just right: Excellent color, not boozy at all, but with enough of a little something-something that one who was not clued in might ask, \"What is that flavor? I can't quite make it out.\" I was so proud of myself for achieving a rare (for me) state of subtlety, that I gave myself a little pat on the back.\u003c/p>\n\u003cp>And then I had to go change my shirt because I'd forgotten that my fingers were sticky with said subtlety.\u003c/p>\n\u003cp>Making the ice cream base was a breeze. I knocked it out on Tuesday morning and placed it in my refrigerator to chill overnight. Everything was clean and ready for the big chill the next morning.\u003c/p>\n\u003cp>Everything, that is, except my ice cream maker.\u003c/p>\n\u003cp>I didn't see it coming. I got out my trusted little Krups machine, set it on the counter and... nothing happened. This, I thought, was a device made by the same company that powered the Imperial German Army's war machine. This simple piece of equipment, I believed, was created by the very same organization that came up with the Big Bertha (in honor of the Krupp munitions heiress)-- the largest siege gun known to man (circa 1914). I'd even named my ice cream machine \"Little Bertha\" in its honor, because it had knocked out so many batches of frozen cholesterol bombs in my previous life as a dessert maker.\u003c/p>\n\u003cp>Where did I go wrong? I wondered if perhaps it wasn't a matter of machinery at all but, rather, generalship. I had in common with the Germans an over-confidence in superior equipment, but whereas the Imperial command overtaxed and exhausted its army, mine merely suffered from neglect. It had been nearly six years since I'd bothered to turn the damned machine on.\u003c/p>\n\u003cp>How could a company that helped pummel the Belgians and lay waste to northeastern France let me down with a simple machine that had only one switch? I was mortified.\u003c/p>\n\u003cp>And then I realized something.\u003c/p>\n\u003cp>There's only one \"p\" in the brand name of my ice cream maker. I went online to double check for misspelling. The Krupp family, it turns out, had absolutely nothing to do with the making of Krups kitchen appliances. My little machine was in no way connected to the outfitters of death and destruction.\u003c/p>\n\u003cp>I returned to the machine and stared at it. I really didn't have the money to purchase a new one and told it as much (yes, I do sometimes speak to inanimate objects). Whether it was my pathetic plea of poverty or its sudden realization that it had been cleared of any and all war crimes against the Low Countries, the machine came to life.\u003c/p>\n\u003cp>It was a bloody miracle. Since there is no official patron saint of ice cream, I have decided to place my offering of thanks at the altar of St. Honoré of Amiens who, though his home town was in the path of Big Bertha, now felt free to bless Little Bertha, since it was discovered that they were in no way related.\u003c/p>\n\u003cp>Little Bertha still makes a lovely batch of ice cream. I placed the freshly-churned batch of bourbon-vanilla in the freezer to firm up, assembled all the components of the sundae, photographed it, and set about writing up this piece for you today.\u003c/p>\n\u003cp>And then, as I was saving this charming, completed bit of food blogging confection at 3:55 pm, WordPress decided to log me out of my account resulting in the loss of almost the entire post. So here I am, finally home from an unpleasant night at work, re-writing the whole thing. It is now 2:03 am.\u003c/p>\n\u003cp>It has been a Manhattan Sundae melodrama indeed.\u003c/p>\n\u003cp>Thank God it's delicious.\u003c/p>\n\u003cp>And so, my friends, I'm going to leave you with a clip from the film Manhattan Melodrama\u003cstrong>*\u003c/strong>. As far as I can tell, no sundaes were consumed in the making of this 1934 gem, but two of its stars-- Myrna Loy and William Powell-- went on to make a series of delightful Thin Man films in which they solve crimes and drink a hell of a lot of cocktails-- Manhattans included.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/j3t0cBC6g5U'\n title='//www.youtube.com/embed/j3t0cBC6g5U'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Manhattan Sundae\u003c/strong>\u003c/p>\n\u003cp>Like all sundaes, this is a dessert of components. Both the ice cream and caramel sauce can be made well in advance of company, which gives you plenty of time to drink a real Manhattan or two (sans ice cream) either with your guests or before they arrive, depending upon the sort of company you keep.\u003c/p>\n\u003cp>\u003cstrong>Makes about six charming little sundaes.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the Bourbon Ice Cream\u003c/strong> (I used Lucy Baker's [of Serious Eats] \u003ca href=\"http://www.seriouseats.com/recipes/2008/06/bourbon-vanilla-ice-cream-recipe.html\">adaptation of Bill Addison's recipe\u003c/a>):\u003c/p>\n\u003cp>1 3/4 cups heavy cream\u003c/p>\n\u003cp>1 1/2 cups whole milk\u003c/p>\n\u003cp>1 vanilla bean\u003c/p>\n\u003cp>7 egg yolks\u003c/p>\n\u003cp>3/4 cups sugar\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 tablespoon vanilla extract\u003c/p>\n\u003cp>1/4 cup bourbon\u003c/p>\n\u003cp>\u003cstrong>For the Sweet Vermouth Caramel Sauce:\u003c/strong>\u003c/p>\n\u003cp>2 cups sugar\u003c/p>\n\u003cp>1/2 cup water\u003c/p>\n\u003cp>1 tablespoon light corn syrup\u003c/p>\n\u003cp>1/8 teaspoon salt\u003c/p>\n\u003cp>1 1/4 cup heavy cream\u003c/p>\n\u003cp>1/4 cup sweet vermouth (Cinzano or your preferred brand, if you even have one)\u003c/p>\n\u003cp>\u003cstrong>For the Whipped Cream:\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cup heavy cream, chilled\u003c/p>\n\u003cp>3 tablespoons sugar\u003c/p>\n\u003cp>\u003cstrong>For Garnish:\u003c/strong>\u003c/p>\n\u003cp>Brandied Cherries (I used Morello. You can certainly make your own, if you like. If you are the type of person who actually likes maraschino cherries, I would keep that to yourself, if I were you).\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To make the ice cream:\u003c/strong>\u003c/p>\n\u003cp>1. Combine cream and milk in a medium-sized saucepan. Slice vanilla bean in two lengthwise, scrap as many seeds as you can from the pod, and add both the seeds and the pod to the mixture.\u003c/p>\n\u003cp>2. Bring mixture to just below boiling point, then remove from the heat, and cover. Let steep for about 20 minutes.\u003c/p>\n\u003cp>3. Whisk the egg yolks together with the sugar and salt until it becomes roughly the color of \u003ca href=\"http://i.dailymail.co.uk/i/pix/2008/11/03/article-1082801-02572045000005DC-649_468x690.jpg\">this skirt\u003c/a>. Slowly whisk about 1/2 cup of the hot cream into the egg mixture to temper, then add egg mixture to the saucepan with the rest of the cream. Cook over medium heat until it thickens enough to coat the back of a spoon without running all over the place.\u003c/p>\n\u003cp>4. Strain mixture through a fine-meshed sieve, which can be rather a pain but, texture-wise, is well worth the effort. Add bourbon and vanilla.\u003c/p>\n\u003cp>5. Deposit ice cream base (covered) in a refrigerator for at least 4 hours or over night, then freeze in your (hopefully) operational ice cream maker according to the manufacturer's instructions. You do still have the instruction manual, don't you? It's more than likely in your junk drawer underneath those half-used packs of birthday candles and Chinese take away menus. I'm happy to wait while you look.\u003c/p>\n\u003cp>\u003cstrong>For the Caramel:\u003c/strong>\u003c/p>\n\u003cp>1. In a medium saucepan (if you are using the same sauce pan you used for the ice cream base, please have the good sense to wash and dry it first), add sugar, salt, corn syrup, and water. I prefer to let these ingredients sit together for a minute or two to let the water disperse itself evenly. Bring to a boil over high heat, brushing the sides of the pan with a clean wet brush to wash down any stray bits of sugar as often as needed. Continue to cook, without stirring, until the color of the sugar begins to turn a charming amber color. Remove from heat immediately.\u003c/p>\n\u003cp>2. Carefully stir in the cream. Do not under any circumstances stick your face into the pan to find out if your concoction smells nice and caramel-y, since this will more than likely lead to painful sugar burns and permanent facial scarring. Let cool for about 1 minute, then stir in the vermouth. Bring the caramel to a boil once again, but this time over medium heat. Transfer caramel to a heat-proof bowl and reserve.\u003c/p>\n\u003cp>\u003cstrong>For the Whipped Cream:\u003c/strong>\u003c/p>\n\u003cp>I feel mildly ridiculous telling you how to whip cream. If you find these instructions necessary, you should really re-assess your fitness to make ice cream. And you really, really aren't ready for caramel-making.\u003c/p>\n\u003cp>1. Whip chilled cream until it thickens. Add sugar before the cream has achieved soft-peak stage. Continue to whip until cream holds stiff peaks, but not long enough so that it in any way resembles butter. Transfer whipped cream to a pastry bag that has been fitted with a star tip.\u003c/p>\n\u003cp>\u003cstrong>To Assemble the Sundae:\u003c/strong>\u003c/p>\n\u003cp>These sundaes should be served in martini glasses for one obvious reason. If you do not know the reason, I again urge you not to make this dessert. If you are the type of person who prefers his Manhattans on the rocks, you should also abandon this endeavor.\u003c/p>\n\u003cp>1. Place martini glasses in the freezer for several minutes to chill.\u003c/p>\n\u003cp>2. Warm your bowl of caramel sauce in a microwave on low setting (or whatever it's called on your machine) or in a pan of hot (but not boiling) water. Keep warm.\u003c/p>\n\u003cp>3. Insert 2 medium-sized or 3 small scoops of ice cream into each glass.\u003c/p>\n\u003cp>4. Spoon two heaping tablespoons of warm caramel sauce over the ice cream, pipe in as much whipped cream as your doctor will allow, drizzle a little more caramel over the top (for color), and garnish with brandied cherries.\u003c/p>\n\u003cp>5. Serve immediately to your guests. Regale them with stories of everything you went through in order to make this special dessert for them.\u003c/p>\n\u003cp>6. Pour yourself a shot of bourbon for accompaniment.\u003c/p>\n\u003cp>7. Pour yourself a second shot. You've earned it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong>If you didn't know this already, Manhattan Melodrama was the film Public Enemy #1 John Dillinger had just emerged from seeing when he was shot to death outside the Biograph Theatre in Chicago, Illinois exactly 76 years about this week. Happy Deathday, John!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Baby Jane? Scouting Billy Clift's San Francisco Food Stops",
"title": "Baby Jane? Scouting Billy Clift's San Francisco Food Stops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/billy-clift.jpg\" alt=\"Billy Clift\" title=\"Billy Clift\" width=\"300\" height=\"375\" class=\"alignnone size-full wp-image-14381\">\u003c/p>\n\u003cp>\u003cstrong>Guess who's coming for din din?\u003c/strong> \u003ca href=\"http://www.imdb.com/name/nm0166714/\">William \"Billy\" Clift\u003c/a> is the director of the upcoming drag-parody film, \u003ca href=\"http://babyjane2009.com\">Baby Jane?\u003c/a>, which is scheduled to \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=1937&FID=47\">premiere on Tuesday, June 22\u003c/a>, at the Castro Theater. \u003ca href=\"http://www.imdb.com/video/wab/vi4265280025/\">Baby Jane?\u003c/a> is a definite wink and nod to the \u003ca href=\"http://www.imdb.com/title/tt0056687/\">original 1962 cult classic\u003c/a> with Bette Davis and Joan Crawford starring as a pair of miserable sisters. Davis, playing Baby Jane, even serves up her dear Sis a cold-hearted lunch dish of rat in one of the most memorable scenes:\u003c/p>\n\u003cp> \u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/648-2RE4XAk&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/648-2RE4XAk&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.frameline.org/\">San Francisco's Frameline LGBT Film Festival\u003c/a> will be the platform for Clift's Baby Jane premiere, with Matthew Martin and J. Conrad Frank in the lead roles. \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=1937&FID=47\">Frameline's festival site\u003c/a> saucily sums up the film as:\u003c/p>\n\u003cblockquote>\u003cp> \"Bette and Joan, eat your hearts out! This drag-studded recreation of the 1962 classic \u003cem>What Ever Happened to Baby Jane?\u003c/em> drops us back into the depths of sisterly detestation. Baby Jane has seen better days, but her paralyzed sister Blanche is still oh-so-perfect. The two has-been movie stars have turned into recluses with axes to grind --literally -- over their sordid pasts.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Ethel_Merman\">Ethel Merman\u003c/a> and \u003ca href=\"http://www.heklina.com/\">Heklina\u003c/a> also show up in the black and white \u003cem>Baby Jane?\u003c/em> film. \u003ca href=\"http://www.reverbnation.com/ejector\">Ejector\u003c/a> is a local electro-pop band that wrote an original title song for the movie. BAB will feature the food loves of band members \u003ca href=\"http://www.facebook.com/benholder\">Ben Holder\u003c/a> and \u003ca href=\"http://www.facebook.com/rickyterry\">Ricky Terry\u003c/a> in an upcoming post.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/billy.clift\">Clift\u003c/a> shot Baby Jane? locally, and is a Noe Valley resident. He is also a writer-producer who styled hair and make-up in L.A. for twenty years. Yes, he's second cousin to that \u003ca href=\"http://en.wikipedia.org/wiki/Montgomery_Clift\">Montgomery Clift\u003c/a>, and remained close friends with Bewitched star \u003ca href=\"http://en.wikipedia.org/wiki/Elizabeth_Montgomery\">Elizabeth Montgomery\u003c/a> after the two bonded on a photo shoot. Montgomery passed away in 1995. \u003c/p>\n\u003cp>\"She was my dearest friend,\" Clift told \u003cem>Bay Area Bites\u003c/em> via phone interview. From that long lasting friendship, Clift decided to develop a \"big budget\" biopic film of Montgomery starring \u003ca href=\"http://en.wikipedia.org/wiki/Christina_Applegate\">Christina Applegate\u003c/a>. Pending financing, Clift plans to shoot in Canada next summer. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites\u003c/em> caught up with Clift via phone interview to get his favorite San Francisco food-centric picks. \u003c/p>\n\u003cp>\u003cstrong>FOOD FAVORITES\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lezinc.com/\">Le Zinc\u003c/a>\u003cbr>\n4063 24th Street (between Noe Street and Castro Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Le+Zinc,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=40.409448,66.269531&ie=UTF8&hq=Le+Zinc,&hnear=San+Francisco,+California&ll=37.754294,-122.433186&spn=0.078991,0.129433&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 647-9400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Fri 11am to 10pm\u003cbr>\nSat-Sun 9:30am to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\"I know I'll be happy at \u003cem>Le Zinc\u003c/em>. It's typical French food. Clean and normal. I stick to the French onion soup.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.chouchoubistro.com\">Chouchou\u003c/a>\u003cbr>\n400 Dewey Boulevard (at Laguna Honda Boulevard) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Chouchou,+San+Francisco,+CA&sll=37.754294,-122.433186&sspn=0.078991,0.129433&ie=UTF8&hq=Chouchou,&hnear=San+Francisco,+California&ll=37.752937,-122.459278&spn=0.075599,0.129433&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 242-0960\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Saturday 5:30pm to 10pm\u003cbr>\nSun 10am to 2:30pm and 5pm to 9:30pm\u003c/p>\n\u003cblockquote>\u003cp>\"The owner Nick treats everyone like a long lost best friend. The duck (dish) is so tender and amazing.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.thhexpress.com/\">Thai House Express\u003c/a>\u003cbr>\n599 Castro Street (between 18th Street and 19th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Thai+House+Express+,+San+Francisco,+CA&sll=37.752937,-122.459278&sspn=0.075599,0.129433&ie=UTF8&hq=Thai+House+Express+,&hnear=San+Francisco,+California&ll=37.776821,-122.426405&spn=0.037787,0.064716&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 864-5000\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Sunday 11:30am to 10:30pm\u003c/p>\n\u003cblockquote>\u003cp>\"Their take-out Thai is the most consistent I've had.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.cha3.com/\">Cha Cha Cha\u003c/a>\u003cbr>\n2327 Mission Street (at 19th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Cha+Cha+Cha,+San+Francisco,+CA&sll=37.776821,-122.43516&sspn=0.037787,0.047207&ie=UTF8&hq=Cha+Cha+Cha,&hnear=San+Francisco,+California&ll=37.777499,-122.407951&spn=0.078966,0.129433&z=13&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 648-0504\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Thursday 5pm to 11pm\u003cbr>\nFriday-Saturday 5pm to 1am\u003c/p>\n\u003cblockquote>\u003cp>\"It's hard to find sangria in town, and theirs is good. The plantains and jerk chicken are good.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.2223restaurant.com/\">2223 Restaurant\u003c/a>\u003cbr>\n2223 Market Street (between 15th Street and Sanchez Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=2223+Restaurant,+San+Francisco,+CA&sll=37.746116,-122.475972&sspn=0.009875,0.016179&g=2223,+San+Francisco,+CA&ie=UTF8&hq=2223+Restaurant,&hnear=San+Francisco,+California&ll=37.767526,-122.431555&spn=0.037792,0.064716&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 431-0692\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday – Thursday, Sunday 5:30pm to 10pm\u003cbr>\nFriday and Saturday, 5:30pm to 11pm\u003cbr>\nSaturday 11am to 2pm\u003cbr>\nSunday 10am to 2:30pm\u003c/p>\n\u003cblockquote>\u003cp>\"\u003cem>2223\u003c/em> is the best for desserts. I love a good crème brulee, \u003cem>2223\u003c/em>'s bread pudding, too.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.citizencake.com/\">Citizen Cake\u003c/a>\u003cbr>\n2125 Fillmore Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=2125+Fillmore+Street+,+San+Francisco,+CA&sll=37.780501,-122.414469&sspn=0.018893,0.032358&ie=UTF8&hq=&hnear=2125+Fillmore+St,+San+Francisco,+California+94115&ll=37.789574,-122.434237&spn=0.009869,0.016179&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 861-2228\u003c/p>\n\u003cblockquote>\u003cp>\"I just love them. Am so happy to visit here for crème brulee.\" (Clift often visited the Hayes Valley original location and hasn't yet seen the new, soon to open Fillmore Citizen Cake, whose site said: \"Not open yet, but soon.\")\u003c/p>\u003c/blockquote>\n\u003cp>On set, Clift said he doesn't eat a lot and loses weight. \"I'm way too focused. I'm so anal retentive and trying to make sure everything is going right.\" Once he gets in the editing room, it's a different story: \"I'm sitting there, with the munchies. I definitely don't eat well… I feel like a fat pig.\" He shops a lot at Trader Joe's and Whole Foods (\"for something a little cleaner\"). Baked chips are snacks when he's \"trying to eat good,\" and he likes vanilla ice cream from \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>. \"It's boring but true,\" Clift said of his preference for vanilla. \u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/qilzPgLRwwE&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/qilzPgLRwwE&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nKQED Arts LGBT Film Festival Report: \u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=30228\">Frameline34: Locals Make Good\u003c/a>\u003c/p>\n\n",
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"excerpt": "Guess who's coming for din din? Billy Clift is the director of the upcoming drag-parody film, Baby Jane, which is scheduled to premiere on Tuesday, June 22, at the Castro Theater. Baby Jane is a definite wink and nod to the original 1962 cult classic with Bette Davis and Joan Crawford starring as a pair of miserable sisters. \r\n\u003cem>Bay Area Bites\u003c/em> caught up with Clift via phone interview to get his favorite San Francisco food-centric picks. \r\n",
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"description": "Guess who's coming for din din? Billy Clift is the director of the upcoming drag-parody film, Baby Jane, which is scheduled to premiere on Tuesday, June 22, at the Castro Theater. Baby Jane is a definite wink and nod to the original 1962 cult classic with Bette Davis and Joan Crawford starring as a pair of miserable sisters. \r\nBay Area Bites caught up with Clift via phone interview to get his favorite San Francisco food-centric picks. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/billy-clift.jpg\" alt=\"Billy Clift\" title=\"Billy Clift\" width=\"300\" height=\"375\" class=\"alignnone size-full wp-image-14381\">\u003c/p>\n\u003cp>\u003cstrong>Guess who's coming for din din?\u003c/strong> \u003ca href=\"http://www.imdb.com/name/nm0166714/\">William \"Billy\" Clift\u003c/a> is the director of the upcoming drag-parody film, \u003ca href=\"http://babyjane2009.com\">Baby Jane?\u003c/a>, which is scheduled to \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=1937&FID=47\">premiere on Tuesday, June 22\u003c/a>, at the Castro Theater. \u003ca href=\"http://www.imdb.com/video/wab/vi4265280025/\">Baby Jane?\u003c/a> is a definite wink and nod to the \u003ca href=\"http://www.imdb.com/title/tt0056687/\">original 1962 cult classic\u003c/a> with Bette Davis and Joan Crawford starring as a pair of miserable sisters. Davis, playing Baby Jane, even serves up her dear Sis a cold-hearted lunch dish of rat in one of the most memorable scenes:\u003c/p>\n\u003cp> \u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/648-2RE4XAk&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/648-2RE4XAk&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.frameline.org/\">San Francisco's Frameline LGBT Film Festival\u003c/a> will be the platform for Clift's Baby Jane premiere, with Matthew Martin and J. Conrad Frank in the lead roles. \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=1937&FID=47\">Frameline's festival site\u003c/a> saucily sums up the film as:\u003c/p>\n\u003cblockquote>\u003cp> \"Bette and Joan, eat your hearts out! This drag-studded recreation of the 1962 classic \u003cem>What Ever Happened to Baby Jane?\u003c/em> drops us back into the depths of sisterly detestation. Baby Jane has seen better days, but her paralyzed sister Blanche is still oh-so-perfect. The two has-been movie stars have turned into recluses with axes to grind --literally -- over their sordid pasts.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Ethel_Merman\">Ethel Merman\u003c/a> and \u003ca href=\"http://www.heklina.com/\">Heklina\u003c/a> also show up in the black and white \u003cem>Baby Jane?\u003c/em> film. \u003ca href=\"http://www.reverbnation.com/ejector\">Ejector\u003c/a> is a local electro-pop band that wrote an original title song for the movie. BAB will feature the food loves of band members \u003ca href=\"http://www.facebook.com/benholder\">Ben Holder\u003c/a> and \u003ca href=\"http://www.facebook.com/rickyterry\">Ricky Terry\u003c/a> in an upcoming post.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/billy.clift\">Clift\u003c/a> shot Baby Jane? locally, and is a Noe Valley resident. He is also a writer-producer who styled hair and make-up in L.A. for twenty years. Yes, he's second cousin to that \u003ca href=\"http://en.wikipedia.org/wiki/Montgomery_Clift\">Montgomery Clift\u003c/a>, and remained close friends with Bewitched star \u003ca href=\"http://en.wikipedia.org/wiki/Elizabeth_Montgomery\">Elizabeth Montgomery\u003c/a> after the two bonded on a photo shoot. Montgomery passed away in 1995. \u003c/p>\n\u003cp>\"She was my dearest friend,\" Clift told \u003cem>Bay Area Bites\u003c/em> via phone interview. From that long lasting friendship, Clift decided to develop a \"big budget\" biopic film of Montgomery starring \u003ca href=\"http://en.wikipedia.org/wiki/Christina_Applegate\">Christina Applegate\u003c/a>. Pending financing, Clift plans to shoot in Canada next summer. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites\u003c/em> caught up with Clift via phone interview to get his favorite San Francisco food-centric picks. \u003c/p>\n\u003cp>\u003cstrong>FOOD FAVORITES\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lezinc.com/\">Le Zinc\u003c/a>\u003cbr>\n4063 24th Street (between Noe Street and Castro Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Le+Zinc,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=40.409448,66.269531&ie=UTF8&hq=Le+Zinc,&hnear=San+Francisco,+California&ll=37.754294,-122.433186&spn=0.078991,0.129433&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 647-9400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Fri 11am to 10pm\u003cbr>\nSat-Sun 9:30am to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\"I know I'll be happy at \u003cem>Le Zinc\u003c/em>. It's typical French food. Clean and normal. I stick to the French onion soup.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.chouchoubistro.com\">Chouchou\u003c/a>\u003cbr>\n400 Dewey Boulevard (at Laguna Honda Boulevard) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Chouchou,+San+Francisco,+CA&sll=37.754294,-122.433186&sspn=0.078991,0.129433&ie=UTF8&hq=Chouchou,&hnear=San+Francisco,+California&ll=37.752937,-122.459278&spn=0.075599,0.129433&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 242-0960\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Saturday 5:30pm to 10pm\u003cbr>\nSun 10am to 2:30pm and 5pm to 9:30pm\u003c/p>\n\u003cblockquote>\u003cp>\"The owner Nick treats everyone like a long lost best friend. The duck (dish) is so tender and amazing.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.thhexpress.com/\">Thai House Express\u003c/a>\u003cbr>\n599 Castro Street (between 18th Street and 19th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Thai+House+Express+,+San+Francisco,+CA&sll=37.752937,-122.459278&sspn=0.075599,0.129433&ie=UTF8&hq=Thai+House+Express+,&hnear=San+Francisco,+California&ll=37.776821,-122.426405&spn=0.037787,0.064716&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 864-5000\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Sunday 11:30am to 10:30pm\u003c/p>\n\u003cblockquote>\u003cp>\"Their take-out Thai is the most consistent I've had.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.cha3.com/\">Cha Cha Cha\u003c/a>\u003cbr>\n2327 Mission Street (at 19th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Cha+Cha+Cha,+San+Francisco,+CA&sll=37.776821,-122.43516&sspn=0.037787,0.047207&ie=UTF8&hq=Cha+Cha+Cha,&hnear=San+Francisco,+California&ll=37.777499,-122.407951&spn=0.078966,0.129433&z=13&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 648-0504\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Thursday 5pm to 11pm\u003cbr>\nFriday-Saturday 5pm to 1am\u003c/p>\n\u003cblockquote>\u003cp>\"It's hard to find sangria in town, and theirs is good. The plantains and jerk chicken are good.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.2223restaurant.com/\">2223 Restaurant\u003c/a>\u003cbr>\n2223 Market Street (between 15th Street and Sanchez Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=2223+Restaurant,+San+Francisco,+CA&sll=37.746116,-122.475972&sspn=0.009875,0.016179&g=2223,+San+Francisco,+CA&ie=UTF8&hq=2223+Restaurant,&hnear=San+Francisco,+California&ll=37.767526,-122.431555&spn=0.037792,0.064716&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 431-0692\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday – Thursday, Sunday 5:30pm to 10pm\u003cbr>\nFriday and Saturday, 5:30pm to 11pm\u003cbr>\nSaturday 11am to 2pm\u003cbr>\nSunday 10am to 2:30pm\u003c/p>\n\u003cblockquote>\u003cp>\"\u003cem>2223\u003c/em> is the best for desserts. I love a good crème brulee, \u003cem>2223\u003c/em>'s bread pudding, too.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.citizencake.com/\">Citizen Cake\u003c/a>\u003cbr>\n2125 Fillmore Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=2125+Fillmore+Street+,+San+Francisco,+CA&sll=37.780501,-122.414469&sspn=0.018893,0.032358&ie=UTF8&hq=&hnear=2125+Fillmore+St,+San+Francisco,+California+94115&ll=37.789574,-122.434237&spn=0.009869,0.016179&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 861-2228\u003c/p>\n\u003cblockquote>\u003cp>\"I just love them. Am so happy to visit here for crème brulee.\" (Clift often visited the Hayes Valley original location and hasn't yet seen the new, soon to open Fillmore Citizen Cake, whose site said: \"Not open yet, but soon.\")\u003c/p>\u003c/blockquote>\n\u003cp>On set, Clift said he doesn't eat a lot and loses weight. \"I'm way too focused. I'm so anal retentive and trying to make sure everything is going right.\" Once he gets in the editing room, it's a different story: \"I'm sitting there, with the munchies. I definitely don't eat well… I feel like a fat pig.\" He shops a lot at Trader Joe's and Whole Foods (\"for something a little cleaner\"). Baked chips are snacks when he's \"trying to eat good,\" and he likes vanilla ice cream from \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>. \"It's boring but true,\" Clift said of his preference for vanilla. \u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/qilzPgLRwwE&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/qilzPgLRwwE&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nKQED Arts LGBT Film Festival Report: \u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=30228\">Frameline34: Locals Make Good\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bottles and Books (Not Drugs) for Bourdain's Ferry Building Visit",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/bourdain-booksigning.jpg\" alt=\"Anthony Bourdain booksigning at Book Passage\" title=\"Anthony Bourdain booksigning at Book Passage\" width=\"500\" height=\"553\" class=\"alignnone size-full wp-image-14433\">\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/06/anthony_bourdain_showing_up_at.php\">No packets of drugs\u003c/a> for Anthony Bourdain’s whirlwind, ninety-minute \u003ca href=\"http://www.bookpassage.com/event_detailed.php?id=3281\">Ferry Building visit\u003c/a> Thursday. I spent time with Bourdain during his Thursday morning visit, where he confirmed with a wry smile that he had not received drugs “this time.” His blonde female media handler was bagging up other (legal) F+B gifts that included what looked like a bottle of Scotch, a book on comedians, and edible goodies from Mark Pastore’s Boccalone and Bourbon truffles from \u003ca href=\"http://twitter.com/Recchiuti\">Recchiuti\u003c/a>. \u003ca href=\"http://www.boccalone.com/\">Boccalone’s\u003c/a> \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/08/at_bloodhound_lat_night_nervou.php\">Chris Cosentino\u003c/a> and Tatiana Graf likely would have come over to say hey to Tony in person if they not elsewhere… at the \u003ca href=\"http://www.foodandwine.com/promo/classic-in-aspen/\">Aspen Food & Wine festival\u003c/a>. Graf and Cosentino (as well as the chef Ravi Kapur, Harold McGee, me and my husband) were a part of the San Francisco \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Incanto dinner\u003c/a> for the San Francisco episode of No Reservations last year. \u003c/p>\n\u003cp>Bourdain was in town this week to sign copies of \u003ca href=\"http://www.harpercollins.com/books/Medium-Raw-Anthony-Bourdain/?isbn=9780061718946\">Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook\u003c/a> ($26.99 Ecco). It's a follow up book, of sorts, to his best seller Kitchen Confidential that launched him from a financially struggling chef to famous \"bad boy\" celeb and TV star of the No Reservations show. (Bourdain became friends with my husband Oscar Villalon at the Chicago Book Expo ten years ago.) He is a Top Chef judge, and does panel and lecture work nationally; Neal Conan \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=127884011&ft=1&f=1053\">interviewed him for NPR\u003c/a>.\u003c/p>\n\u003cp>When Bourdain arrived at 9:30 a.m. on Thursday, he received polite applause and laughter from the 100 or so folks waiting in line on promenade on the water, outside of the Book Passage shop. The mood in the air before Bourdain started signing books was eager anticipation. Because the line generally moved at a rapid clip, most guests left smiling. There was one security guard on duty at the doors, and a handful of Book Passage employees to sell books and keep the crowd in order. The process was: get in line. Wait. Pay for your book. Tell the clerk what name you would like Bourdain to inscribe inside the book. A third of the guests we saw appeared to leave with between two and five copies of the Medium Raw books. Customers included employees from Golden Gate Meat Company, McEvoy Olive Oil, Sur La Table, ScharffenBerger, and Hog Island Oyster Company; all were in uniform. Other notable t-shirts that customers wore included a Ramone’s shirt and Meat Hook, both worn by male guests.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com/bars/san-francisco\">Hog Island Oyster Bar\u003c/a>, also in the Ferry Building, was where Tony told us he wanted to go after his book signing. A Hog Island Oyster Co. representative confirmed that “we got the call last night,” about Bourdain’s interest in seeing and likely slurping some bivalves. It must’ve been a quick visit, as Bourdain had to next scoot to a book event lunch at Il Fornaio in Levi’s Plaza.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other verbal bon mots served up to us by Bourdain:\u003c/p>\n\u003cp>WHY HE NEEDED A MAN CAVE\u003cbr>\nBourdain and his family just moved for the third time in the same NYC building, so that he could have a private “man cave” to do his writing without having his young daughter attached to his leg. \u003c/p>\n\u003cp>ON SOCCER\u003cbr>\nFor the World Cup, he’s firmly rooting for Italy, where his wife, Ottavia is from. \u003c/p>\n\u003cp>ON PORN AND FOOD PORN\u003cbr>\nBourdain seemed a little amazed at the meshing of porn with food porn. He had an event in Los Angeles on Wednesday night with porn-king Ron Jeremy. “Everyone who came up to me already had a book signed by Ron Jeremy,” who Bourdain described as much shorter.\u003c/p>\n\u003cp>THE ERIC RIPERT AND TONY SHOW\u003cbr>\nHe just returned from shooting in France, and brought his family with him. Medium Raw dishes a few details on his friendship with the French born Ripert, and the two had a radio program together on SIRIUS. Bourdain told me on another SF visit that Ripert is how he was set up for his first ever blind date with Ottavia. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/06/18/wherein-anthony-bourdain-stops-by-for-a-chat/\">Inside Scoop SF interview with Bourdain\u003c/a>\u003c/p>\n\n",
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"excerpt": "Bourdain was in town this week to sign copies of Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook ($26.99 Ecco). It's a follow up book, of sorts, to his best seller Kitchen Confidential that launched him from a financially struggling chef to famous “bad boy” celeb and TV star of the No Reservations show. ",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"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",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"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"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"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/",
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"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": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"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",
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"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.",
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