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"disqusTitle": "Farmers of Color May Soon Get More Support in California",
"title": "Farmers of Color May Soon Get More Support in California",
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"content": "\u003cp>[aside postID='news_11713330,bayareabites_128791' label='The Politics of Farming']\u003c/p>\n\u003cp>Abel Ruiz would like nothing more than to farm his own land, but he lacks the financial resources to make his dream a reality. Ruiz belongs to a Santa Ana, California farming cooperative called \u003ca href=\"https://www.facebook.com/crececommunityinresistance.co.op/\">Community in Resistance for Ecological and Cultural Empowerment\u003c/a> (CRECE), which farms on a half-acre of land that members lease on a month-to-month basis from a local church. This tenuous arrangement has led the group’s members to try to acquire a lot of their own, but they’ve encountered the same roadblock.\u003c/p>\n\u003cp>“We ran into this wall of bureaucracy,” Ruiz, 35, said. “The city won’t sell us land unless we have some form of financial backing, but funders won’t fund us unless we have some form of assets.”\u003c/p>\n\u003cp>Without investors or assets, co-op members find themselves at square one—working leased land they may not have access to the following month. CRECE’s agreement with the church could end at any time. “That’s not a strong foundation for any farmer,” Ruiz said.\u003c/p>\n\u003cfigure id=\"attachment_133633\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/190506-farmers-of-color-socially-disadvantaged-farmers-california-legislation-crece-farm-1.jpg\" alt=\"Working on the farm at CRECE.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-133633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/190506-farmers-of-color-socially-disadvantaged-farmers-california-legislation-crece-farm-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/190506-farmers-of-color-socially-disadvantaged-farmers-california-legislation-crece-farm-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/190506-farmers-of-color-socially-disadvantaged-farmers-california-legislation-crece-farm-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/190506-farmers-of-color-socially-disadvantaged-farmers-california-legislation-crece-farm-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/190506-farmers-of-color-socially-disadvantaged-farmers-california-legislation-crece-farm-1-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Working on the farm at CRECE. \u003ccite>(CRECE)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He recently discussed his challenges before the \u003ca href=\"https://agri.assembly.ca.gov/\">California State Assembly’s Committee on Agriculture\u003c/a> in support of a bill sponsored by Assemblyman Robert Rivas, a Democrat who represents the farming-intensive Central Coast, that could be a game-changer for aspiring farm owners like Ruiz. AB 986—the \u003ca href=\"https://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201920200AB986\">Regional Economies and Equity in Agricultural Lands (REEAL) Act\u003c/a>—would create a fund to conserve farmland for socially disadvantaged farmers and give them access to financial resources such as down-payment assistance and one-time investments in infrastructure improvements.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Supporters of the bill say it’s sorely needed as the state’s agricultural industry evolves. Aging white farmers are increasingly \u003ca href=\"https://www.desmoinesregister.com/story/money/agriculture/2015/09/14/farmland-investment/72066736/\">turning over their acres to investment firms\u003c/a> who drive up land costs, making ownership off limits to California’s growing share of Latinx and Southeast Asian farmers. Rivas’s bill is one of several aimed at lowering the barriers that farmers of colors face today as a result of agriculture’s ongoing history of racial exclusion.\u003c/p>\n\u003cp>“Farmers of color are the fastest-growing [group of] farmers in the country,” said Neil Thapar, food and farm program director for the \u003ca href=\"https://www.theselc.org/team\">Sustainable Economies Law Center\u003c/a>, which is a member of \u003ca href=\"http://www.farmerjustice.com/\">the California Farmer Justice Collaborative\u003c/a>, another sponsor of AB 986. “As our farming population diversifies, those are the people we need to serve. We need to help them continue and maintain strong local agricultural economies, which allows for more local food to be grown to satisfy the culturally relevant food needs of a more diverse population.”\u003c/p>\n\u003ch2>Legacy of Discrimination\u003c/h2>\n\u003cp>Farmers of color in California have long experienced discrimination at both the state and national level. \u003ca href=\"http://scholarship.law.berkeley.edu/cgi/viewcontent.cgi?article=3652&context=californialawreview\">The California Alien Land Law of 1913\u003c/a> robbed immigrants of Asian descent of the chance to buy farmland or enter into long-term lease contracts. Seven years later, the act was updated as the California Alien Land Law of 1920. Asian farmers worked under these oppressive laws until 1952, when the Supreme Court of California reversed them. Decades later, groups of \u003ca href=\"http://www.cnn.com/2009/US/10/15/latino.farmers.suit/index.html\">Black and Latinx farmers\u003c/a> filed class action lawsuits alleging that the U.S. Department of Agriculture denied them loans and benefits during the 1980s and ‘90s—lawsuits that were settled with historic billion-dollar payouts to the farmers.\u003c/p>\n\u003cp>Given this historical context, Paul Towers, executive director of the \u003ca href=\"https://www.caff.org/\">Community Alliance with Family Farms\u003c/a>, said that the REEAL Act of 2019 serves to address the legacy of racism in California’s agriculture system.\u003c/p>\n\u003cp>“Our future targets those farmers left out and pushed through the margins by a system that has favored wealthier white farmers,” Towers said.\u003c/p>\n\u003cp>California farmworkers and their families have also been subjected to environmental racism directly tied to the agricultural industry. The U.S. Environmental Protection Agency settled a lawsuit in 2011 spearheaded by retired Latinx farmworkers from Oxnard, California, who said their \u003ca href=\"https://www.nbcnews.com/news/latino/california-unsatisfying-settlement-pesticide-spraying-n406001\">children had been routinely exposed to the pesticides\u003c/a> sprayed on strawberry fields near their schools. The settlement required the California Department of Pesticide Regulation to monitor three farming communities for airborne chemicals.\u003c/p>\n\u003cp>“Racism persists today within the agricultural community,” said Beth Smoker, food and agriculture policy consultant for the \u003ca href=\"http://www.panna.org/beth-smoker\">Pesticide Action Network\u003c/a>. “The government structures have been systematically set up so that for this generation of farmers today, those barriers still exist.”\u003c/p>\n\u003cp>The REEAL Act is an outgrowth of California’s \u003ca href=\"https://civileats.com/2017/08/21/a-california-bill-takes-steps-to-end-discrimination-against-farmers/\">Farmer Equity Act of 2017\u003c/a>, which acknowledged the history of racism in agriculture and outlined plans for initiatives to serve socially disadvantaged farmers. So is \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201920200AB838\">AB 838\u003c/a>, which would require the University of California to establish the statewide Farmer Equity and Innovation Center to provide training and assistance to new farmers and small and medium-sized farm owners. The program, which must be in place by July 1, 2021, would train these farmers to use best farm management practices, manage water efficiently, and market culturally relevant crops—foods that have been staples in diets of ethnic minority groups.\u003c/p>\n\u003cp>At the CRECE co-op, Ruiz and his fellow farmers grow food specifically with the Mexican community in mind, he said. Their crops include garbanzo beans, corn, cucumber, tomatoes, and a mishmash of what he describes as “Mexican kitchen herbs.”\u003c/p>\n\u003cp>“Both land access and technical assistance are major gaps for young farmers,” said Sophie Ackoff, vice president of policy and campaigns for the \u003ca href=\"https://www.youngfarmers.org/\">National Young Farmers Coalition\u003c/a>. “We really see both bills as being the solution. We need both of them.”\u003c/p>\n\u003cp>Ackoff is excited that AB 838 sets out to provide farmers with culturally relevant training practices given in the languages they speak, as language barriers have previously hindered them from getting important information from small-farm advisors. Culturally relevant training also involves supporting farmers of color who use the organic and traditional farming techniques long adopted by their ethnic groups, including intercropping, agroforestry, and no-till farming. Farmers who practice intercropping grow different types of crops, such as lettuce and brussels sprouts, between rows. Agrofroestry combines farming with tree-growing and preservation, and no-till farming entails growing crops without disrupting the soil through tillage.\u003c/p>\n\u003cp>Maya Blow, who owns along with her husband the three-acre \u003ca href=\"http://www.soulflowerfarm.com/\">Soul Flower Farm\u003c/a> in El Sobrante, said that farmers can benefit from technical assistance, as long as it’s culturally relevant. She and her husband are African American and have often felt that the methods people of color have long used to farm are overlooked.\u003c/p>\n\u003cp>“Training is great in my opinion,” Blow said, “but I don’t see it benefitting anybody if it’s just in conventional Western farming techniques that deplete the land.” She cites permaculture, or agroforestry, as an example of an indigenous farming practice that’s catching on with the mainstream farming community. “Permaculture is way to farm using regenerative and sustainable techniques,” she said. “It is an indigenous sustainability practice that was recoined and renamed.”\u003c/p>\n\u003cp>Blow and her husband have had their farm for nine years. They grow most of the crops for themselves, their two sons, and the students Blow teaches at the herbalist school she runs. She grows more than 100 plants, including Mexican marigold, rosemary, thyme, white sage, blue sage, mugwort, and calendula, for medicinal purposes. She also sells these plants at the local farmers’ market.\u003c/p>\n\u003cp>Blow said that she was always drawn to herbalism and farming. She and her husband primarily learned about farming through reading, researching, and connecting with veteran farmers in their community. Because she likes to take their own approach to farming, Blow said that she’s not sure how much she would’ve turned to the state for assistance, but acknowledges the benefits of the pending legislation.\u003c/p>\n\u003cp>“With more help and financial support, we could have accomplished what we’ve done in nine years in two,” she said.\u003c/p>\n\u003ch2>Impact of Rising Land Values\u003c/h2>\n\u003cp>According to the \u003ca href=\"https://www.nass.usda.gov/Publications/AgCensus/2017/Full_Report/Volume_1,_Chapter_1_US/usv1.pdf\">2017 Census of Agriculture\u003c/a>, released in April, farms operated by Hispanics, blacks, Native Americans, and Asians all rose from 2012 to 2017. That this growth is occurring during a period of decline for farm ownership overall signals that farmers of color will likely play key roles in the future of agriculture. But without financial resources, they could be sidelined as the mostly white farming population retires.\u003c/p>\n\u003cp>“Seventy percent of retiring farmers don’t have succession plan,” Thapar said. “That’s really dangerous in that if there are not enough family members left to run the land, it’s going to be sold off to someone else to develop into something else that doesn’t include growing food.”\u003c/p>\n\u003cp>The conversion of agricultural land into other entities has ecological effects as well. The REEAL Act notes that it reduces California’s ability to store carbon, maintain regional ecosystems, and, of course, produce food. The acquisition of California farmland by investment firms and corporations has also raised land values. In California, \u003ca href=\"https://www.nass.usda.gov/Publications/Highlights/2018/2018LandValuesCashRents_Highlights.pdf\">the real estate value of farmland is $9,000 per acre\u003c/a>. Only four states—all on the East Coast—have higher real estate values. And at $340 per acre, California leads the nation in rent paid for agricultural land.\u003c/p>\n\u003cp>“The cost of land is compounding the difficulties farmers of color have to accessing land,” said Young Farmers Coalition’s Ackoff. “They are not inheriting farmland either, so they are left out of this old-boy network.”\u003c/p>\n\u003cp>Pesticide Action Network’s Smoker said that historically discriminatory policies have led to farmers of color slowly losing their land over time. She added that receiving fewer federal loans than their white counterparts has also shaped the state of agriculture today.\u003c/p>\n\u003cp>As farmers of color struggle to buy land that’s rapidly rising in value, more farms are being consolidated. In California and across the country, \u003ca href=\"https://www.agriculture.com/news/business/farms-in-us-drops-size-grows\">the number of farms is decreasing, but the size of farms is increasing\u003c/a>. Towers said this has ramifications for the food supply and for farmers of color.\u003c/p>\n\u003cp>“They are farming more acres and growing fewer and fewer crops in order to make enough money to be viable,” he said. “The pressure of overall consolidation makes it harder and harder to be a smaller farmer and compete with larger farmers in price and access to market. There are not enough farmers’ markets that make up for the difference.”\u003c/p>\n\u003ch2>Should Farm Ownership Be the Goal?\u003c/h2>\n\u003cp>Daniel A. Sumner, a professor of agricultural and resource economics at the University of California, Davis, called the REEAL Act well-intentioned legislation. However, he also expressed some concerns about the bill. He questioned the idea that land ownership should be the ultimate goal of farmers.\u003c/p>\n\u003cp>“Most people who own farmland aren’t farmers, and being a farmer doesn’t necessarily have to do with land ownership,” he said. “Farming is a really tough business. A lot of farmers end up bankrupt and feeling like failures, so the last thing I want to encourage is telling people, ‘Come on in, the water is fine.’”\u003c/p>\n\u003cp>The legislation notes that California agriculture is in a precarious state, with roughly 50,000 acres of farmland and rangeland lost annually. While the REEAL Act would increase efforts to make more farmers of color landowners, it also includes provisions to help these farmers enter into long-term leasing contracts.\u003c/p>\n\u003cp>Ackoff, however, said that ownership is important for farmers because it gives them much-needed stability, allows them to conserve land, and lowers the odds that farms will end up on the real estate market.\u003c/p>\n\u003cp>“The leases many farmers are operating under prevent them from making the investments they need to,” she said.\u003c/p>\n\u003cp>\u003ca href=\"https://civileats.com/2019/04/15/ag-census-more-latinx-farmers-own-their-land-could-they-make-the-food-system-more-sustainable/\">Javier Zamora\u003c/a>, who owns \u003ca href=\"https://www.jsmorganics.com/\">JSM Organic Farms\u003c/a> in Royal Oaks, California, agrees. Until securing a loan from the nonprofit \u003ca href=\"https://www.californiafarmlink.org/\">California FarmLink\u003c/a> that he used to start JSM seven years ago, Zamora spent much of his life working other people’s land.\u003c/p>\n\u003cfigure id=\"attachment_133634\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/190412-usda-census-of-agriculture-latinx-farmowners-Javier-Zamora.jpg\" alt=\"Javier Zamora on his farm\" width=\"1200\" height=\"800\" class=\"size-full wp-image-133634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/190412-usda-census-of-agriculture-latinx-farmowners-Javier-Zamora.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/190412-usda-census-of-agriculture-latinx-farmowners-Javier-Zamora-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/190412-usda-census-of-agriculture-latinx-farmowners-Javier-Zamora-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/190412-usda-census-of-agriculture-latinx-farmowners-Javier-Zamora-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/190412-usda-census-of-agriculture-latinx-farmowners-Javier-Zamora-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Javier Zamora on his farm \u003ccite>(Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When you lease, there’s always something that stops you from fully developing your business,” Zamora said. “You can’t build anything on it. When you own your land, there’s just no limit.”\u003c/p>\n\u003cp>Ruiz believes the legislation has the potential to not only help CRECE but also other would-be farmers in his community.\u003c/p>\n\u003cp>“We’re not the only ones who’ve gravitated toward farming,” he said. “We’ve met some others who’ve kind of given up. There are people who are interested in farming, and they have a wealth of knowledge. We just need to give them access to land.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/05/06/farmers-of-color-may-soon-get-more-support-in-california/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "In an effort to address historic, systemic racism, two bills would support socially disadvantaged farmers, offering financial assistance, training, and more.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Abel Ruiz would like nothing more than to farm his own land, but he lacks the financial resources to make his dream a reality. Ruiz belongs to a Santa Ana, California farming cooperative called \u003ca href=\"https://www.facebook.com/crececommunityinresistance.co.op/\">Community in Resistance for Ecological and Cultural Empowerment\u003c/a> (CRECE), which farms on a half-acre of land that members lease on a month-to-month basis from a local church. This tenuous arrangement has led the group’s members to try to acquire a lot of their own, but they’ve encountered the same roadblock.\u003c/p>\n\u003cp>“We ran into this wall of bureaucracy,” Ruiz, 35, said. “The city won’t sell us land unless we have some form of financial backing, but funders won’t fund us unless we have some form of assets.”\u003c/p>\n\u003cp>Without investors or assets, co-op members find themselves at square one—working leased land they may not have access to the following month. CRECE’s agreement with the church could end at any time. “That’s not a strong foundation for any farmer,” Ruiz said.\u003c/p>\n\u003cfigure id=\"attachment_133633\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/190506-farmers-of-color-socially-disadvantaged-farmers-california-legislation-crece-farm-1.jpg\" alt=\"Working on the farm at CRECE.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-133633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/190506-farmers-of-color-socially-disadvantaged-farmers-california-legislation-crece-farm-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/190506-farmers-of-color-socially-disadvantaged-farmers-california-legislation-crece-farm-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/190506-farmers-of-color-socially-disadvantaged-farmers-california-legislation-crece-farm-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/190506-farmers-of-color-socially-disadvantaged-farmers-california-legislation-crece-farm-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/190506-farmers-of-color-socially-disadvantaged-farmers-california-legislation-crece-farm-1-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Working on the farm at CRECE. \u003ccite>(CRECE)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He recently discussed his challenges before the \u003ca href=\"https://agri.assembly.ca.gov/\">California State Assembly’s Committee on Agriculture\u003c/a> in support of a bill sponsored by Assemblyman Robert Rivas, a Democrat who represents the farming-intensive Central Coast, that could be a game-changer for aspiring farm owners like Ruiz. AB 986—the \u003ca href=\"https://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201920200AB986\">Regional Economies and Equity in Agricultural Lands (REEAL) Act\u003c/a>—would create a fund to conserve farmland for socially disadvantaged farmers and give them access to financial resources such as down-payment assistance and one-time investments in infrastructure improvements.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Supporters of the bill say it’s sorely needed as the state’s agricultural industry evolves. Aging white farmers are increasingly \u003ca href=\"https://www.desmoinesregister.com/story/money/agriculture/2015/09/14/farmland-investment/72066736/\">turning over their acres to investment firms\u003c/a> who drive up land costs, making ownership off limits to California’s growing share of Latinx and Southeast Asian farmers. Rivas’s bill is one of several aimed at lowering the barriers that farmers of colors face today as a result of agriculture’s ongoing history of racial exclusion.\u003c/p>\n\u003cp>“Farmers of color are the fastest-growing [group of] farmers in the country,” said Neil Thapar, food and farm program director for the \u003ca href=\"https://www.theselc.org/team\">Sustainable Economies Law Center\u003c/a>, which is a member of \u003ca href=\"http://www.farmerjustice.com/\">the California Farmer Justice Collaborative\u003c/a>, another sponsor of AB 986. “As our farming population diversifies, those are the people we need to serve. We need to help them continue and maintain strong local agricultural economies, which allows for more local food to be grown to satisfy the culturally relevant food needs of a more diverse population.”\u003c/p>\n\u003ch2>Legacy of Discrimination\u003c/h2>\n\u003cp>Farmers of color in California have long experienced discrimination at both the state and national level. \u003ca href=\"http://scholarship.law.berkeley.edu/cgi/viewcontent.cgi?article=3652&context=californialawreview\">The California Alien Land Law of 1913\u003c/a> robbed immigrants of Asian descent of the chance to buy farmland or enter into long-term lease contracts. Seven years later, the act was updated as the California Alien Land Law of 1920. Asian farmers worked under these oppressive laws until 1952, when the Supreme Court of California reversed them. Decades later, groups of \u003ca href=\"http://www.cnn.com/2009/US/10/15/latino.farmers.suit/index.html\">Black and Latinx farmers\u003c/a> filed class action lawsuits alleging that the U.S. Department of Agriculture denied them loans and benefits during the 1980s and ‘90s—lawsuits that were settled with historic billion-dollar payouts to the farmers.\u003c/p>\n\u003cp>Given this historical context, Paul Towers, executive director of the \u003ca href=\"https://www.caff.org/\">Community Alliance with Family Farms\u003c/a>, said that the REEAL Act of 2019 serves to address the legacy of racism in California’s agriculture system.\u003c/p>\n\u003cp>“Our future targets those farmers left out and pushed through the margins by a system that has favored wealthier white farmers,” Towers said.\u003c/p>\n\u003cp>California farmworkers and their families have also been subjected to environmental racism directly tied to the agricultural industry. The U.S. Environmental Protection Agency settled a lawsuit in 2011 spearheaded by retired Latinx farmworkers from Oxnard, California, who said their \u003ca href=\"https://www.nbcnews.com/news/latino/california-unsatisfying-settlement-pesticide-spraying-n406001\">children had been routinely exposed to the pesticides\u003c/a> sprayed on strawberry fields near their schools. The settlement required the California Department of Pesticide Regulation to monitor three farming communities for airborne chemicals.\u003c/p>\n\u003cp>“Racism persists today within the agricultural community,” said Beth Smoker, food and agriculture policy consultant for the \u003ca href=\"http://www.panna.org/beth-smoker\">Pesticide Action Network\u003c/a>. “The government structures have been systematically set up so that for this generation of farmers today, those barriers still exist.”\u003c/p>\n\u003cp>The REEAL Act is an outgrowth of California’s \u003ca href=\"https://civileats.com/2017/08/21/a-california-bill-takes-steps-to-end-discrimination-against-farmers/\">Farmer Equity Act of 2017\u003c/a>, which acknowledged the history of racism in agriculture and outlined plans for initiatives to serve socially disadvantaged farmers. So is \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201920200AB838\">AB 838\u003c/a>, which would require the University of California to establish the statewide Farmer Equity and Innovation Center to provide training and assistance to new farmers and small and medium-sized farm owners. The program, which must be in place by July 1, 2021, would train these farmers to use best farm management practices, manage water efficiently, and market culturally relevant crops—foods that have been staples in diets of ethnic minority groups.\u003c/p>\n\u003cp>At the CRECE co-op, Ruiz and his fellow farmers grow food specifically with the Mexican community in mind, he said. Their crops include garbanzo beans, corn, cucumber, tomatoes, and a mishmash of what he describes as “Mexican kitchen herbs.”\u003c/p>\n\u003cp>“Both land access and technical assistance are major gaps for young farmers,” said Sophie Ackoff, vice president of policy and campaigns for the \u003ca href=\"https://www.youngfarmers.org/\">National Young Farmers Coalition\u003c/a>. “We really see both bills as being the solution. We need both of them.”\u003c/p>\n\u003cp>Ackoff is excited that AB 838 sets out to provide farmers with culturally relevant training practices given in the languages they speak, as language barriers have previously hindered them from getting important information from small-farm advisors. Culturally relevant training also involves supporting farmers of color who use the organic and traditional farming techniques long adopted by their ethnic groups, including intercropping, agroforestry, and no-till farming. Farmers who practice intercropping grow different types of crops, such as lettuce and brussels sprouts, between rows. Agrofroestry combines farming with tree-growing and preservation, and no-till farming entails growing crops without disrupting the soil through tillage.\u003c/p>\n\u003cp>Maya Blow, who owns along with her husband the three-acre \u003ca href=\"http://www.soulflowerfarm.com/\">Soul Flower Farm\u003c/a> in El Sobrante, said that farmers can benefit from technical assistance, as long as it’s culturally relevant. She and her husband are African American and have often felt that the methods people of color have long used to farm are overlooked.\u003c/p>\n\u003cp>“Training is great in my opinion,” Blow said, “but I don’t see it benefitting anybody if it’s just in conventional Western farming techniques that deplete the land.” She cites permaculture, or agroforestry, as an example of an indigenous farming practice that’s catching on with the mainstream farming community. “Permaculture is way to farm using regenerative and sustainable techniques,” she said. “It is an indigenous sustainability practice that was recoined and renamed.”\u003c/p>\n\u003cp>Blow and her husband have had their farm for nine years. They grow most of the crops for themselves, their two sons, and the students Blow teaches at the herbalist school she runs. She grows more than 100 plants, including Mexican marigold, rosemary, thyme, white sage, blue sage, mugwort, and calendula, for medicinal purposes. She also sells these plants at the local farmers’ market.\u003c/p>\n\u003cp>Blow said that she was always drawn to herbalism and farming. She and her husband primarily learned about farming through reading, researching, and connecting with veteran farmers in their community. Because she likes to take their own approach to farming, Blow said that she’s not sure how much she would’ve turned to the state for assistance, but acknowledges the benefits of the pending legislation.\u003c/p>\n\u003cp>“With more help and financial support, we could have accomplished what we’ve done in nine years in two,” she said.\u003c/p>\n\u003ch2>Impact of Rising Land Values\u003c/h2>\n\u003cp>According to the \u003ca href=\"https://www.nass.usda.gov/Publications/AgCensus/2017/Full_Report/Volume_1,_Chapter_1_US/usv1.pdf\">2017 Census of Agriculture\u003c/a>, released in April, farms operated by Hispanics, blacks, Native Americans, and Asians all rose from 2012 to 2017. That this growth is occurring during a period of decline for farm ownership overall signals that farmers of color will likely play key roles in the future of agriculture. But without financial resources, they could be sidelined as the mostly white farming population retires.\u003c/p>\n\u003cp>“Seventy percent of retiring farmers don’t have succession plan,” Thapar said. “That’s really dangerous in that if there are not enough family members left to run the land, it’s going to be sold off to someone else to develop into something else that doesn’t include growing food.”\u003c/p>\n\u003cp>The conversion of agricultural land into other entities has ecological effects as well. The REEAL Act notes that it reduces California’s ability to store carbon, maintain regional ecosystems, and, of course, produce food. The acquisition of California farmland by investment firms and corporations has also raised land values. In California, \u003ca href=\"https://www.nass.usda.gov/Publications/Highlights/2018/2018LandValuesCashRents_Highlights.pdf\">the real estate value of farmland is $9,000 per acre\u003c/a>. Only four states—all on the East Coast—have higher real estate values. And at $340 per acre, California leads the nation in rent paid for agricultural land.\u003c/p>\n\u003cp>“The cost of land is compounding the difficulties farmers of color have to accessing land,” said Young Farmers Coalition’s Ackoff. “They are not inheriting farmland either, so they are left out of this old-boy network.”\u003c/p>\n\u003cp>Pesticide Action Network’s Smoker said that historically discriminatory policies have led to farmers of color slowly losing their land over time. She added that receiving fewer federal loans than their white counterparts has also shaped the state of agriculture today.\u003c/p>\n\u003cp>As farmers of color struggle to buy land that’s rapidly rising in value, more farms are being consolidated. In California and across the country, \u003ca href=\"https://www.agriculture.com/news/business/farms-in-us-drops-size-grows\">the number of farms is decreasing, but the size of farms is increasing\u003c/a>. Towers said this has ramifications for the food supply and for farmers of color.\u003c/p>\n\u003cp>“They are farming more acres and growing fewer and fewer crops in order to make enough money to be viable,” he said. “The pressure of overall consolidation makes it harder and harder to be a smaller farmer and compete with larger farmers in price and access to market. There are not enough farmers’ markets that make up for the difference.”\u003c/p>\n\u003ch2>Should Farm Ownership Be the Goal?\u003c/h2>\n\u003cp>Daniel A. Sumner, a professor of agricultural and resource economics at the University of California, Davis, called the REEAL Act well-intentioned legislation. However, he also expressed some concerns about the bill. He questioned the idea that land ownership should be the ultimate goal of farmers.\u003c/p>\n\u003cp>“Most people who own farmland aren’t farmers, and being a farmer doesn’t necessarily have to do with land ownership,” he said. “Farming is a really tough business. A lot of farmers end up bankrupt and feeling like failures, so the last thing I want to encourage is telling people, ‘Come on in, the water is fine.’”\u003c/p>\n\u003cp>The legislation notes that California agriculture is in a precarious state, with roughly 50,000 acres of farmland and rangeland lost annually. While the REEAL Act would increase efforts to make more farmers of color landowners, it also includes provisions to help these farmers enter into long-term leasing contracts.\u003c/p>\n\u003cp>Ackoff, however, said that ownership is important for farmers because it gives them much-needed stability, allows them to conserve land, and lowers the odds that farms will end up on the real estate market.\u003c/p>\n\u003cp>“The leases many farmers are operating under prevent them from making the investments they need to,” she said.\u003c/p>\n\u003cp>\u003ca href=\"https://civileats.com/2019/04/15/ag-census-more-latinx-farmers-own-their-land-could-they-make-the-food-system-more-sustainable/\">Javier Zamora\u003c/a>, who owns \u003ca href=\"https://www.jsmorganics.com/\">JSM Organic Farms\u003c/a> in Royal Oaks, California, agrees. Until securing a loan from the nonprofit \u003ca href=\"https://www.californiafarmlink.org/\">California FarmLink\u003c/a> that he used to start JSM seven years ago, Zamora spent much of his life working other people’s land.\u003c/p>\n\u003cfigure id=\"attachment_133634\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/190412-usda-census-of-agriculture-latinx-farmowners-Javier-Zamora.jpg\" alt=\"Javier Zamora on his farm\" width=\"1200\" height=\"800\" class=\"size-full wp-image-133634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/190412-usda-census-of-agriculture-latinx-farmowners-Javier-Zamora.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/190412-usda-census-of-agriculture-latinx-farmowners-Javier-Zamora-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/190412-usda-census-of-agriculture-latinx-farmowners-Javier-Zamora-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/190412-usda-census-of-agriculture-latinx-farmowners-Javier-Zamora-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/190412-usda-census-of-agriculture-latinx-farmowners-Javier-Zamora-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Javier Zamora on his farm \u003ccite>(Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When you lease, there’s always something that stops you from fully developing your business,” Zamora said. “You can’t build anything on it. When you own your land, there’s just no limit.”\u003c/p>\n\u003cp>Ruiz believes the legislation has the potential to not only help CRECE but also other would-be farmers in his community.\u003c/p>\n\u003cp>“We’re not the only ones who’ve gravitated toward farming,” he said. “We’ve met some others who’ve kind of given up. There are people who are interested in farming, and they have a wealth of knowledge. We just need to give them access to land.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/05/06/farmers-of-color-may-soon-get-more-support-in-california/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "ALERT: New flour + water Pizzeria Is Giving Away Free Pizzas",
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"content": "\u003cp>[aside tag='pizza' label='More Pizza Bites']\u003c/p>\n\u003cp>Ten years after \u003ca href=\"https://www.flourandwater.com/\">flour+water\u003c/a> originally opened at 20th and Harrison in San Francisco, the Mission hot spot's first pizza venture will open its doors this month. Chef Thomas McNaughton's flour + water Pizzeria will open in the same neighborhood at 702 Valencia Street on\u003cstrong> June 3rd\u003c/strong>, less than a mile away from his first restaurant.\u003c/p>\n\u003cp>It's probably safe to say that Chef McNaughton loves pasta (example, \u003ca href=\"https://www.instagram.com/p/BMRwcO6j9Y0/\">he dressed his daughter up as a rigatoni\u003c/a>), but he also loves pizza, and this new venture is all about sharing his obsession with the Bay Area.\u003c/p>\n\u003cp>\"Pizza has been part of my life for as long as I can remember. I grew up in South Jersey, outside of Philly, where family-run pizza joints have cult-like followings and everyone thinks they're a pizza connoisseur. I love that about pizza. It's truly for all,\" says McNaughton.\u003c/p>\n\u003cfigure id=\"attachment_133610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133610\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana.jpg\" alt=\"flour + water Pizzeria's dough is fermented over three days.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana-1020x1530.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">flour + water Pizzeria's dough is fermented over three days. \u003ccite>(Angelina Santana)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like the flour + water Neapolitan, the pizza dough at the new pizzeria slowly ferments over three days, giving it a complex depth of flavor, but everything else from prepping to toppings to baking will have its own special flour + water Pizzeria touch. Diners will have ten different pizza options to choose from (five red pizzas and five white pizzas), but the menu also offers salads, seasonal vegetable antipasti, soft serve ice cream and some classic favorites inspired by Chef McNaughton's Jersey roots like Mozzarella Sticks, Chopped Salad, and Ricotta and Prosciutto Meatballs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>http://www.instagram.com/p/Bwz9KZOBUcl/\u003c/p>\n\u003cp>The pizzeria will have plenty of outdoor seating (again, bring family and friends and devour these 13\" pies together). and there will be a separate entrance designed for takeout orders. At this separate entrance, McNaughton will offer a daily pizza special called The Big Slice: it's equivalent to ¼ of a full pie and it will NOT be available on the regular menu.\u003c/p>\n\u003cp>Their to-go counter will also have vanilla, chocolate and swirl soft serve ice cream to go in a cup or a cone, and the toppings are just as simple: rainbow sprinkles, olive oil and sea salt, Amarena cherries or Mike's Hot Honey. If you want your pizza delivered so you can eat from the comfort of your couch while watching the new Bachelorette, flour + water Pizzeria has an exclusive partnership with Caviar.\u003c/p>\n\u003cp>Keep an eye out while you're walking around the city for a chance to win \u003cb>free pizza \u003c/b>when they open! That's right, I said FREE.\u003c/p>\n\u003cp>http://www.instagram.com/p/BxLbeIqhSas/\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>flour + water Pizzeria is planting these branded coins (as seen above) around San Francisco, and each one is good for a free pie. Keep an eye out on their Instagram account \u003ca href=\"https://www.instagram.com/flourandwaterpizzeria/\">@flourandwaterpizzeria\u003c/a> for clues!\u003c/p>\n\n",
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"excerpt": "flour + water's Chef Thomas McNaughton is celebrating his pizza obsession with soon to be opened flour + water Pizzeria (and giving free pizzas to celebrate).",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ten years after \u003ca href=\"https://www.flourandwater.com/\">flour+water\u003c/a> originally opened at 20th and Harrison in San Francisco, the Mission hot spot's first pizza venture will open its doors this month. Chef Thomas McNaughton's flour + water Pizzeria will open in the same neighborhood at 702 Valencia Street on\u003cstrong> June 3rd\u003c/strong>, less than a mile away from his first restaurant.\u003c/p>\n\u003cp>It's probably safe to say that Chef McNaughton loves pasta (example, \u003ca href=\"https://www.instagram.com/p/BMRwcO6j9Y0/\">he dressed his daughter up as a rigatoni\u003c/a>), but he also loves pizza, and this new venture is all about sharing his obsession with the Bay Area.\u003c/p>\n\u003cp>\"Pizza has been part of my life for as long as I can remember. I grew up in South Jersey, outside of Philly, where family-run pizza joints have cult-like followings and everyone thinks they're a pizza connoisseur. I love that about pizza. It's truly for all,\" says McNaughton.\u003c/p>\n\u003cfigure id=\"attachment_133610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133610\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana.jpg\" alt=\"flour + water Pizzeria's dough is fermented over three days.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana-1020x1530.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">flour + water Pizzeria's dough is fermented over three days. \u003ccite>(Angelina Santana)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like the flour + water Neapolitan, the pizza dough at the new pizzeria slowly ferments over three days, giving it a complex depth of flavor, but everything else from prepping to toppings to baking will have its own special flour + water Pizzeria touch. Diners will have ten different pizza options to choose from (five red pizzas and five white pizzas), but the menu also offers salads, seasonal vegetable antipasti, soft serve ice cream and some classic favorites inspired by Chef McNaughton's Jersey roots like Mozzarella Sticks, Chopped Salad, and Ricotta and Prosciutto Meatballs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The pizzeria will have plenty of outdoor seating (again, bring family and friends and devour these 13\" pies together). and there will be a separate entrance designed for takeout orders. At this separate entrance, McNaughton will offer a daily pizza special called The Big Slice: it's equivalent to ¼ of a full pie and it will NOT be available on the regular menu.\u003c/p>\n\u003cp>Their to-go counter will also have vanilla, chocolate and swirl soft serve ice cream to go in a cup or a cone, and the toppings are just as simple: rainbow sprinkles, olive oil and sea salt, Amarena cherries or Mike's Hot Honey. If you want your pizza delivered so you can eat from the comfort of your couch while watching the new Bachelorette, flour + water Pizzeria has an exclusive partnership with Caviar.\u003c/p>\n\u003cp>Keep an eye out while you're walking around the city for a chance to win \u003cb>free pizza \u003c/b>when they open! That's right, I said FREE.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\n\u003cp>flour + water Pizzeria is planting these branded coins (as seen above) around San Francisco, and each one is good for a free pie. Keep an eye out on their Instagram account \u003ca href=\"https://www.instagram.com/flourandwaterpizzeria/\">@flourandwaterpizzeria\u003c/a> for clues!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Taste: Palette Tea House, a dim sum spot for the Instagram age",
"title": "First Taste: Palette Tea House, a dim sum spot for the Instagram age",
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"content": "\u003cp>[aside tag='dim-sum' label='More Dim Sum Around the Bay']\u003c/p>\n\u003cp>\u003cem>By Sarah Chorey \u003c/em>\u003cbr>\nDim sum and Instagram share some things in common. The obvious, of course, is the photogenic nature of the bite-size Chinese morsels which were, like Instagram, invented for the purpose of sharing.\u003c/p>\n\u003cp>But each is also quite deceptive: seemingly simple things—they're just dumplings after all, and just small square pictures in the blogosphere—that are actually pretty complex. Both can quickly tip from fresh and delightful to sticky and overwrought; in other words, dim sum and Instagram are tricky things to master. The new Palette Tea House, opened in Ghirardelli Square this spring, gets props out the gate for rising to the challenge of offering modern, artful dim sum created for the Instagram age.\u003c/p>\n\u003cfigure id=\"attachment_133531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133531\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-800x533.jpg\" alt=\"Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House. \u003ccite>(Sarah Chorey )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From owner Willy Ng and general manager Dennis Leung, both of the OG dim sum spot \u003ca href=\"http://koipalace.com/\" target=\"_blank\" rel=\"noopener\">Koi Palace\u003c/a>, opened in 1996, and the newer \u003ca href=\"http://dragonbeaux.com/\" target=\"_blank\" rel=\"noopener\">Dragon Beaux\u003c/a>, \u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">Palette Tea House\u003c/a> takes over the ambitious space formerly home to the short-lived Waxman's, a 6,500-square-foot behemoth of a dining hall with high ceilings that all but ensures an energetic, noisy vibe—and that suits the family-style format of dining here just fine.\u003c/p>\n\u003cp>Designed by Sunny Tam of Campbell, CA–based \u003ca href=\"https://www.studio02.net/\" target=\"_blank\" rel=\"noopener\">Studio 02\u003c/a> and C&E Designs' Chris Ho, the whopping 450-seat restaurant has had the good fortune of a modern makeover that echoes Chinese themes—gently, not too heavy-handed—with red and yellow geometric lantern lighting; metal dividing walls laser cut in patterns evoking lotus flowers; and a wooden communal table with a watery zen garden contained as its centerpiece. In other words, the stage is set for big groups ready to dig into towers of bamboo baskets all overflowing with wontons and the like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chef Stephen Nguyen (Roy's, Bong Sy, Campton Place) has stepped up to the task of crafting classic dim sum dishes in thoroughly modern fashion, and he's turning out small plate after small plate of plump and pretty delicacies just begging for their photo op. Masterful cooking techniques and innovative and seasonal ingredients yield elevated bites including lobster and quail egg siu mai; prickly durian bao; black truffle wagyu rice crepes; and abalone sticky rice. If you're looking for Koi Palace's \u003ca href=\"https://www.instagram.com/p/BukmXXuH1rm/\" target=\"_blank\" rel=\"noopener\">oft-Instagrammed, multihued xiao long bao\u003c/a>, you will find those here, too, but when it comes to photographable fare, Palette has a supermodel all its own: the deep-fried charcoal taro puffs, molded into somewhat wicked little black swans, are \u003ca href=\"https://www.instagram.com/p/BtmdcYtHTR_/\" target=\"_blank\" rel=\"noopener\">ever-ready for their closeup\u003c/a>.\u003c/p>\n\u003cp>The final touch here is a nod to the restaurant's name: the custom, artist-inspired palette plates designed for holding the various colorful sauces. Dip in.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133532\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-1-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Dim sum should always start with dumplings. The lobster ha gow are busting at the wanton-wrapper seams with plump crustacean meat.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133533\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Really love your lobster? Add an order of the steamed silken egg topped with the stuff for a dish that's luxurious in flavor while light in texture.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133534\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-3-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The mighty, steamed Kurobuta truffle XLB is twice the size of any regular dumpling and made with premium pork with a hint of truffle.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133535\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-4-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>You have to order the black swan puffs just to get a snap for your feed, but this delightful take on the classic deep fried taro puff, updated with charcoal, is a flight of fancy for your tastebuds, too.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133536\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-5-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Palette has an entire section of its menu devoted to grilled and skewered items, like tiger prawns (pictured), smoked pork belly, and wagyu steak.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-6-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>When was the last time you saw Iberico pork at your local dim sum palace? This cha siu of tender pork chunks is glazed with a slightly sweet barbecue sauce for a beyond-rich flavor. Try and suss out the nutty flavors that come from from the acorn-based diet of these specific Spanish pigs.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133538\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-7-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Rice crepes are available with your choice of several fillings including prawns, soft shell crab, and raw wagyu with finely chopped black truffle mushrooms (pictured).\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-8-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>It's always a smart move to get a noodle dish. The dan dan noodles are coated in a creamy cashew sauce and topped with julienned peppers, carrots, and green onions. That bit of heat comes from chili oil and Sichuan pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133540\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-9-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The Chinese believe in yin and yang. Achieve balance with at least one order of vegetables, like Palette's Sichuan string beans with finely chopped mushrooms.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133541\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-10-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Reserve the restaurant's new private room, semi-enclosed by a floor-to-ceiling glass wall of wine, for more intimate family parties.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133542\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-11-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cdiv id=\"rebelltitem2\" class=\"rebellt-item col1\">\n\u003cp>Palette's cocktail program was designed by Carlos Yturria (The Treasury, Whitecap), and the outdoor bar is a great spot for an afternoon drink. Stop by for happy hour bites from 3pm to 5pm daily.\u003c/p>\n\u003c/div>\n\u003cp class=\"\">\u003cem>// Palette Tea House, 900 North Point St. suite B201 (Ghirardelli Square), \u003c/em>\u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>paletteteahouse.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>By Sarah Chorey \u003c/em>\u003cbr>\nDim sum and Instagram share some things in common. The obvious, of course, is the photogenic nature of the bite-size Chinese morsels which were, like Instagram, invented for the purpose of sharing.\u003c/p>\n\u003cp>But each is also quite deceptive: seemingly simple things—they're just dumplings after all, and just small square pictures in the blogosphere—that are actually pretty complex. Both can quickly tip from fresh and delightful to sticky and overwrought; in other words, dim sum and Instagram are tricky things to master. The new Palette Tea House, opened in Ghirardelli Square this spring, gets props out the gate for rising to the challenge of offering modern, artful dim sum created for the Instagram age.\u003c/p>\n\u003cfigure id=\"attachment_133531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133531\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-800x533.jpg\" alt=\"Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House. \u003ccite>(Sarah Chorey )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From owner Willy Ng and general manager Dennis Leung, both of the OG dim sum spot \u003ca href=\"http://koipalace.com/\" target=\"_blank\" rel=\"noopener\">Koi Palace\u003c/a>, opened in 1996, and the newer \u003ca href=\"http://dragonbeaux.com/\" target=\"_blank\" rel=\"noopener\">Dragon Beaux\u003c/a>, \u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">Palette Tea House\u003c/a> takes over the ambitious space formerly home to the short-lived Waxman's, a 6,500-square-foot behemoth of a dining hall with high ceilings that all but ensures an energetic, noisy vibe—and that suits the family-style format of dining here just fine.\u003c/p>\n\u003cp>Designed by Sunny Tam of Campbell, CA–based \u003ca href=\"https://www.studio02.net/\" target=\"_blank\" rel=\"noopener\">Studio 02\u003c/a> and C&E Designs' Chris Ho, the whopping 450-seat restaurant has had the good fortune of a modern makeover that echoes Chinese themes—gently, not too heavy-handed—with red and yellow geometric lantern lighting; metal dividing walls laser cut in patterns evoking lotus flowers; and a wooden communal table with a watery zen garden contained as its centerpiece. In other words, the stage is set for big groups ready to dig into towers of bamboo baskets all overflowing with wontons and the like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Stephen Nguyen (Roy's, Bong Sy, Campton Place) has stepped up to the task of crafting classic dim sum dishes in thoroughly modern fashion, and he's turning out small plate after small plate of plump and pretty delicacies just begging for their photo op. Masterful cooking techniques and innovative and seasonal ingredients yield elevated bites including lobster and quail egg siu mai; prickly durian bao; black truffle wagyu rice crepes; and abalone sticky rice. If you're looking for Koi Palace's \u003ca href=\"https://www.instagram.com/p/BukmXXuH1rm/\" target=\"_blank\" rel=\"noopener\">oft-Instagrammed, multihued xiao long bao\u003c/a>, you will find those here, too, but when it comes to photographable fare, Palette has a supermodel all its own: the deep-fried charcoal taro puffs, molded into somewhat wicked little black swans, are \u003ca href=\"https://www.instagram.com/p/BtmdcYtHTR_/\" target=\"_blank\" rel=\"noopener\">ever-ready for their closeup\u003c/a>.\u003c/p>\n\u003cp>The final touch here is a nod to the restaurant's name: the custom, artist-inspired palette plates designed for holding the various colorful sauces. Dip in.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133532\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-1-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Dim sum should always start with dumplings. The lobster ha gow are busting at the wanton-wrapper seams with plump crustacean meat.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133533\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Really love your lobster? Add an order of the steamed silken egg topped with the stuff for a dish that's luxurious in flavor while light in texture.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133534\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-3-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The mighty, steamed Kurobuta truffle XLB is twice the size of any regular dumpling and made with premium pork with a hint of truffle.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133535\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-4-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>You have to order the black swan puffs just to get a snap for your feed, but this delightful take on the classic deep fried taro puff, updated with charcoal, is a flight of fancy for your tastebuds, too.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133536\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-5-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Palette has an entire section of its menu devoted to grilled and skewered items, like tiger prawns (pictured), smoked pork belly, and wagyu steak.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-6-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>When was the last time you saw Iberico pork at your local dim sum palace? This cha siu of tender pork chunks is glazed with a slightly sweet barbecue sauce for a beyond-rich flavor. Try and suss out the nutty flavors that come from from the acorn-based diet of these specific Spanish pigs.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133538\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-7-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Rice crepes are available with your choice of several fillings including prawns, soft shell crab, and raw wagyu with finely chopped black truffle mushrooms (pictured).\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-8-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>It's always a smart move to get a noodle dish. The dan dan noodles are coated in a creamy cashew sauce and topped with julienned peppers, carrots, and green onions. That bit of heat comes from chili oil and Sichuan pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133540\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-9-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The Chinese believe in yin and yang. Achieve balance with at least one order of vegetables, like Palette's Sichuan string beans with finely chopped mushrooms.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133541\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-10-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Reserve the restaurant's new private room, semi-enclosed by a floor-to-ceiling glass wall of wine, for more intimate family parties.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133542\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-11-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cdiv id=\"rebelltitem2\" class=\"rebellt-item col1\">\n\u003cp>Palette's cocktail program was designed by Carlos Yturria (The Treasury, Whitecap), and the outdoor bar is a great spot for an afternoon drink. Stop by for happy hour bites from 3pm to 5pm daily.\u003c/p>\n\u003c/div>\n\u003cp class=\"\">\u003cem>// Palette Tea House, 900 North Point St. suite B201 (Ghirardelli Square), \u003c/em>\u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>paletteteahouse.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Some Wineries Are Becoming 'Certified B Corp' — And What That Means",
"title": "Why Some Wineries Are Becoming 'Certified B Corp' — And What That Means",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_116520' label='The Science of Wine Tasting']\u003cbr>\nMany college students studying abroad focus more on soaking in the culture — and the local drinking scene — than on their future careers. But for Charles Brain and Walker Brown, their time as exchange students in South Africa in 2014 sparked something more.\u003c/p>\n\u003cp>They returned to the Western Cape two years later with the goal of developing a wine brand and bringing the cuvées they loved back to the U.S. However, they didn't want to simply start a winery in South Africa; they aimed to empower growers and laborers and, ultimately, create a unique platform that would benefit their partners in a socially responsible manner.\u003c/p>\n\u003cp>Under their label, Lubanzi Wines — which launched a mere three years ago — they set up protocols to ensure the well-being of their workers. As a testament to their commitment, in January, Lubanzi became one of just 25 wineries worldwide — and one of only 2,788 businesses — to become a \u003ca href=\"https://bcorporation.net/\">Certified B Corporation\u003c/a>.\u003c/p>\n\u003cp>While organic or biodynamic certifications are big buzzwords in winemaking today, B Corp calls for full transparency in the way a company conducts business — and not just in the vineyard. B Corp companies strive to be stewards of social change. As conversations around mindful winemaking continue to evolve, more wineries are aspiring to receive this certification.\u003c/p>\n\u003cp>B Corp was launched in 2006 by three friends who left their careers in private equity and business to help mission-driven businesses thrive. Within its first year, 19 businesses opted to get certified. Today, companies such as Toms shoes, Eileen Fisher, and Stumptown Coffee Roasters carry the seal. Its principles are built on what's often referred to as the three P's of sustainability: people, planet and profit. Certified B Corp companies are reevaluated every three years to ensure they maintain the standards of the program, which look at impact on communities, workers, customers and the environment. Every aspect of a business is analyzed, from supply chain to facilities to ingredients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's obviously a certain level of inequality that's pervasive throughout [South Africa], and I think everyone's got a responsibility to some degree to do whatever they can to improve the situation,\" explains Brain. One of Lubanzi's first initiatives was to set up a partnership with the nonprofit organization \u003ca href=\"http://www.pebblesproject.co.za/\">The Pebbles Project\u003c/a>, which focuses on the well-being of farmworkers in South Africa's wine industry. Fifty percent of Lubanzi's net profits help fund medical and dental care, after-school programs and infant development programs through The Pebbles Project. Soon after, the winery also became \u003ca href=\"http://www.fairforlife.org/pmws/indexDOM.php?client_id=fairforlife&page_id=home\">Fair for Life\u003c/a> fair trade certified.\u003c/p>\n\u003cp>\"After several years of making these wines and trying to build a following, we were [looking] for ways to communicate who we are and find our audience,\" says Brain. \"That's what led us to B Corp; it's a collection of companies that really share a set of values.\"\u003c/p>\n\u003cp>While many localized — and wine-specific certifications — with similar missions have formed over the years, such as \u003ca href=\"http://www.sipcertified.org/\">Sustainability in Practice\u003c/a> (SIP) in California's Central Coast and \u003ca href=\"https://napagreen.org/\">Napa Green\u003c/a> in Napa Valley, B Corp is unique in that it works across a global range of industries. Brain considers B Corp to be somewhat of a think tank and says he drew inspiration for Lubanzi's practices from companies such as New Belgium Brewing and Patagonia.\u003c/p>\n\u003cp>Like South Africa, the U.S. has its own history of farmworker inequality. In the 1960s and '70s, Cesar Chavez and \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/17/551490281/dolores-huerta-the-civil-rights-icon-who-showed-farmworkers-si-se-puede\">Dolores Huerta\u003c/a> fought for workers' rights and galvanized laborers into action through a series of boycotts and strikes, especially in California's grape-growing industry. Today, workers still struggle against wage and hour violations, as well as quality of life issues like affordable housing shortages. Wineries of all sizes and business models are finding ways to support what they call the \"backbone\" of the wine industry.\u003c/p>\n\u003cfigure id=\"attachment_133595\" class=\"wp-caption aligncenter\" style=\"max-width: 1696px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg\" alt=\"The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar.\" width=\"1696\" height=\"1272\" class=\"size-full wp-image-133595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg 1696w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1200x900.jpg 1200w\" sizes=\"(max-width: 1696px) 100vw, 1696px\">\u003cfigcaption class=\"wp-caption-text\">The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A to Z Wineworks in Oregon became the first Certified B Corp winery in the world in 2014. When the winery first learned about certification, \"it just really felt natural to us,\" says Amy Prosenjak, president and CEO of A to Z Wineworks/Rex Hill. \"We were already thinking about the triple-bottom line [people, planet and profit]. We weren't just in it to make money; we wanted to do good things with that money.\"\u003c/p>\n\u003cp>The winery doesn't own vineyards, so it contracts with about 50 growers in the state, \"who then employ hundreds of [farmworkers] throughout the year,\" she explains. \"So we have a real stake in how ... workers are treated and viewed within the industry. [They are] a huge contributor to our success.\"\u003c/p>\n\u003cp>The winery provides financial support to the \u003ca href=\"https://virginiagarcia.org/who-we-are/virginia-garcia-memorial-foundation/the-foundation-board-of-directors/\">Virginia Garcia Memorial Foundation\u003c/a>, which offers health care to farmworkers and their families, as well as to \u003ca href=\"https://causaoregon.org/\">Causa Oregon\u003c/a>, a nonprofit advocacy group for immigrants' rights.\u003c/p>\n\u003cp>Second-generation run, Certified B Corp Sokol Blosser Vineyards in Oregon does own estate vineyards, but most of its labor is contracted out; like A to Z Wineworks, the vineyard supports farmworkers via nonprofit organizations. Sokol Blosser fundraises for ¡Salud!, a project through \u003ca href=\"http://tualityfoundation.org/\">Tuality Healthcare Foundation\u003c/a>, which gives medical and dental services to workers at both brick-and-mortar health centers and mobile health units. Sokol Blosser also hosts a mobile clinic on its property during harvest season.\u003c/p>\n\u003cp>Fetzer Vineyards in California, which received its B Corp certification in 2015, found that \"one of the benefits of the B Corp certification is that going through that assessment process gave us a really great tool to assess how we're doing in different areas of sustainability,\" says Elizabeth Drake, regenerative development manager for the company.\u003c/p>\n\u003cp>The winery, which counts about 35 people in its vineyard department — and about 350 total employees — implemented a number of programs to support workers' quality of life. One of its newest initiatives, the HEAL (Helping Employees Access Loans) Program, created in partnership with the Saving Bank of Mendocino County, provides funds for emergencies such as an unexpected medical surgery. Because the loan is paid back through automatic paycheck deductions, payments are made on time, \"[which] helps build credit, a huge benefit for an employee that might not have a good credit score or creditor experience,\" Drake says.\u003c/p>\n\u003cp>Since the 1990s, Fetzer has offered English as a second language (ESL) classes on its campus. \"[Workers'] schedules are built so they can attend classes during the workday,\" Drake says. An employee-run organic garden distributes fresh produce to all workers, ensuring access to healthy groceries.\u003c/p>\n\u003cp>However, while wineries continue to look into becoming Certified B Corp, Armando Elenes, secretary-treasurer for \u003ca href=\"https://ufw.org/\">United Farm Workers\u003c/a>, is dubious about B Corp's ability to \"move the needle\" in terms of legal and policy changes in regard to farmworkers' rights. \"At this point, it appears to us to be more window dressing,\" he says. \"It goes well with their branding and marketing, but when it comes to real-world workers and what changes they're making, it's not going there.\" He cites organizations such as the \u003ca href=\"https://equitablefood.org/\">Equitable Food Initiative\u003c/a> as a group that's making strides because of its high worker engagement. \"There's a worker leadership team that, along with management, [creates a set of benchmarks] and ensures that those components are being followed and enforced.\"\u003c/p>\n\u003cfigure id=\"attachment_133596\" class=\"wp-caption aligncenter\" style=\"max-width: 1647px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg\" alt=\"Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe.\" width=\"1647\" height=\"1235\" class=\"size-full wp-image-133596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg 1647w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1200x900.jpg 1200w\" sizes=\"(max-width: 1647px) 100vw, 1647px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Fyfe, senior manager for business development for B Lab, the organization that certifies and supports B Corporations, responded in an email: \"I would actually agree with his opinion that B Lab is not intended to be, nor should be the expert or the ultimate 'needle mover' for farm workers rights. [However], every Certified B Corporation must meet a legal requirement. They are required to change their legal charter to hold them accountable and consider the impact of their business decisions on \u003cem>all\u003c/em> stakeholders (including farm workers) and not just solely consider the interests of their shareholders (investors).\"\u003c/p>\n\u003cp>Brain, the Lubanzi Wines co-founder, sees B Corp as being a voice for the wine industry. \"There are a lot of wineries out there that are doing great things in terms of how they operate and how their wines are made but are getting lost when they're trying to talk to everyday people,\" he says. \"I think B Corp really offers a way for people like us — and people like A to Z Wineworks and like Sokol Blosser — to actually get through and connect with customers in a way that they understand.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Shana Clarke is a freelance wine, sake and cocktail journalist who regularly contributes to \u003c/em>Wine Enthusiast\u003cem>, \u003c/em>HuffPost\u003cem> and \u003c/em>Hemisphere\u003cem>, and is the wine editor for \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__inside.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=wtGQUcXKHIZ1hGoOl2HQyfhtplZb4iDVHS_yAr6hi7M&e=\">\u003cem>inside.com\u003c/em>\u003c/a>\u003cem>. Follow her on Twitter and Instagram at \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__twitter.com_shanaspeakswine-3Flang-3Den&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=bRrni4v1_fONI2h4gmRLZ6HxPQO3v-XWeoTbCOyZBI8&e=\">\u003cem>@ShanaSpeaksWine\u003c/em>\u003c/a>\u003cem> and see more of her work on \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__www.shanaspeakswine.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=DOIRI_qnmfBwbxaBDLIzr20mFgFaC_AgnfsuFEyI7OM&e=\">\u003cem>www.shanaspeakswine.com\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/13/720665348/why-some-wineries-are-becoming-certified-b-corp-and-what-that-means\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"excerpt": "To be certified, a business must operate according to three principles of sustainability: people, planet and profit. B Corp wineries are investing in farmworkers, but some say it's still not enough.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMany college students studying abroad focus more on soaking in the culture — and the local drinking scene — than on their future careers. But for Charles Brain and Walker Brown, their time as exchange students in South Africa in 2014 sparked something more.\u003c/p>\n\u003cp>They returned to the Western Cape two years later with the goal of developing a wine brand and bringing the cuvées they loved back to the U.S. However, they didn't want to simply start a winery in South Africa; they aimed to empower growers and laborers and, ultimately, create a unique platform that would benefit their partners in a socially responsible manner.\u003c/p>\n\u003cp>Under their label, Lubanzi Wines — which launched a mere three years ago — they set up protocols to ensure the well-being of their workers. As a testament to their commitment, in January, Lubanzi became one of just 25 wineries worldwide — and one of only 2,788 businesses — to become a \u003ca href=\"https://bcorporation.net/\">Certified B Corporation\u003c/a>.\u003c/p>\n\u003cp>While organic or biodynamic certifications are big buzzwords in winemaking today, B Corp calls for full transparency in the way a company conducts business — and not just in the vineyard. B Corp companies strive to be stewards of social change. As conversations around mindful winemaking continue to evolve, more wineries are aspiring to receive this certification.\u003c/p>\n\u003cp>B Corp was launched in 2006 by three friends who left their careers in private equity and business to help mission-driven businesses thrive. Within its first year, 19 businesses opted to get certified. Today, companies such as Toms shoes, Eileen Fisher, and Stumptown Coffee Roasters carry the seal. Its principles are built on what's often referred to as the three P's of sustainability: people, planet and profit. Certified B Corp companies are reevaluated every three years to ensure they maintain the standards of the program, which look at impact on communities, workers, customers and the environment. Every aspect of a business is analyzed, from supply chain to facilities to ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's obviously a certain level of inequality that's pervasive throughout [South Africa], and I think everyone's got a responsibility to some degree to do whatever they can to improve the situation,\" explains Brain. One of Lubanzi's first initiatives was to set up a partnership with the nonprofit organization \u003ca href=\"http://www.pebblesproject.co.za/\">The Pebbles Project\u003c/a>, which focuses on the well-being of farmworkers in South Africa's wine industry. Fifty percent of Lubanzi's net profits help fund medical and dental care, after-school programs and infant development programs through The Pebbles Project. Soon after, the winery also became \u003ca href=\"http://www.fairforlife.org/pmws/indexDOM.php?client_id=fairforlife&page_id=home\">Fair for Life\u003c/a> fair trade certified.\u003c/p>\n\u003cp>\"After several years of making these wines and trying to build a following, we were [looking] for ways to communicate who we are and find our audience,\" says Brain. \"That's what led us to B Corp; it's a collection of companies that really share a set of values.\"\u003c/p>\n\u003cp>While many localized — and wine-specific certifications — with similar missions have formed over the years, such as \u003ca href=\"http://www.sipcertified.org/\">Sustainability in Practice\u003c/a> (SIP) in California's Central Coast and \u003ca href=\"https://napagreen.org/\">Napa Green\u003c/a> in Napa Valley, B Corp is unique in that it works across a global range of industries. Brain considers B Corp to be somewhat of a think tank and says he drew inspiration for Lubanzi's practices from companies such as New Belgium Brewing and Patagonia.\u003c/p>\n\u003cp>Like South Africa, the U.S. has its own history of farmworker inequality. In the 1960s and '70s, Cesar Chavez and \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/17/551490281/dolores-huerta-the-civil-rights-icon-who-showed-farmworkers-si-se-puede\">Dolores Huerta\u003c/a> fought for workers' rights and galvanized laborers into action through a series of boycotts and strikes, especially in California's grape-growing industry. Today, workers still struggle against wage and hour violations, as well as quality of life issues like affordable housing shortages. Wineries of all sizes and business models are finding ways to support what they call the \"backbone\" of the wine industry.\u003c/p>\n\u003cfigure id=\"attachment_133595\" class=\"wp-caption aligncenter\" style=\"max-width: 1696px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg\" alt=\"The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar.\" width=\"1696\" height=\"1272\" class=\"size-full wp-image-133595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg 1696w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1200x900.jpg 1200w\" sizes=\"(max-width: 1696px) 100vw, 1696px\">\u003cfigcaption class=\"wp-caption-text\">The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A to Z Wineworks in Oregon became the first Certified B Corp winery in the world in 2014. When the winery first learned about certification, \"it just really felt natural to us,\" says Amy Prosenjak, president and CEO of A to Z Wineworks/Rex Hill. \"We were already thinking about the triple-bottom line [people, planet and profit]. We weren't just in it to make money; we wanted to do good things with that money.\"\u003c/p>\n\u003cp>The winery doesn't own vineyards, so it contracts with about 50 growers in the state, \"who then employ hundreds of [farmworkers] throughout the year,\" she explains. \"So we have a real stake in how ... workers are treated and viewed within the industry. [They are] a huge contributor to our success.\"\u003c/p>\n\u003cp>The winery provides financial support to the \u003ca href=\"https://virginiagarcia.org/who-we-are/virginia-garcia-memorial-foundation/the-foundation-board-of-directors/\">Virginia Garcia Memorial Foundation\u003c/a>, which offers health care to farmworkers and their families, as well as to \u003ca href=\"https://causaoregon.org/\">Causa Oregon\u003c/a>, a nonprofit advocacy group for immigrants' rights.\u003c/p>\n\u003cp>Second-generation run, Certified B Corp Sokol Blosser Vineyards in Oregon does own estate vineyards, but most of its labor is contracted out; like A to Z Wineworks, the vineyard supports farmworkers via nonprofit organizations. Sokol Blosser fundraises for ¡Salud!, a project through \u003ca href=\"http://tualityfoundation.org/\">Tuality Healthcare Foundation\u003c/a>, which gives medical and dental services to workers at both brick-and-mortar health centers and mobile health units. Sokol Blosser also hosts a mobile clinic on its property during harvest season.\u003c/p>\n\u003cp>Fetzer Vineyards in California, which received its B Corp certification in 2015, found that \"one of the benefits of the B Corp certification is that going through that assessment process gave us a really great tool to assess how we're doing in different areas of sustainability,\" says Elizabeth Drake, regenerative development manager for the company.\u003c/p>\n\u003cp>The winery, which counts about 35 people in its vineyard department — and about 350 total employees — implemented a number of programs to support workers' quality of life. One of its newest initiatives, the HEAL (Helping Employees Access Loans) Program, created in partnership with the Saving Bank of Mendocino County, provides funds for emergencies such as an unexpected medical surgery. Because the loan is paid back through automatic paycheck deductions, payments are made on time, \"[which] helps build credit, a huge benefit for an employee that might not have a good credit score or creditor experience,\" Drake says.\u003c/p>\n\u003cp>Since the 1990s, Fetzer has offered English as a second language (ESL) classes on its campus. \"[Workers'] schedules are built so they can attend classes during the workday,\" Drake says. An employee-run organic garden distributes fresh produce to all workers, ensuring access to healthy groceries.\u003c/p>\n\u003cp>However, while wineries continue to look into becoming Certified B Corp, Armando Elenes, secretary-treasurer for \u003ca href=\"https://ufw.org/\">United Farm Workers\u003c/a>, is dubious about B Corp's ability to \"move the needle\" in terms of legal and policy changes in regard to farmworkers' rights. \"At this point, it appears to us to be more window dressing,\" he says. \"It goes well with their branding and marketing, but when it comes to real-world workers and what changes they're making, it's not going there.\" He cites organizations such as the \u003ca href=\"https://equitablefood.org/\">Equitable Food Initiative\u003c/a> as a group that's making strides because of its high worker engagement. \"There's a worker leadership team that, along with management, [creates a set of benchmarks] and ensures that those components are being followed and enforced.\"\u003c/p>\n\u003cfigure id=\"attachment_133596\" class=\"wp-caption aligncenter\" style=\"max-width: 1647px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg\" alt=\"Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe.\" width=\"1647\" height=\"1235\" class=\"size-full wp-image-133596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg 1647w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1200x900.jpg 1200w\" sizes=\"(max-width: 1647px) 100vw, 1647px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Fyfe, senior manager for business development for B Lab, the organization that certifies and supports B Corporations, responded in an email: \"I would actually agree with his opinion that B Lab is not intended to be, nor should be the expert or the ultimate 'needle mover' for farm workers rights. [However], every Certified B Corporation must meet a legal requirement. They are required to change their legal charter to hold them accountable and consider the impact of their business decisions on \u003cem>all\u003c/em> stakeholders (including farm workers) and not just solely consider the interests of their shareholders (investors).\"\u003c/p>\n\u003cp>Brain, the Lubanzi Wines co-founder, sees B Corp as being a voice for the wine industry. \"There are a lot of wineries out there that are doing great things in terms of how they operate and how their wines are made but are getting lost when they're trying to talk to everyday people,\" he says. \"I think B Corp really offers a way for people like us — and people like A to Z Wineworks and like Sokol Blosser — to actually get through and connect with customers in a way that they understand.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Shana Clarke is a freelance wine, sake and cocktail journalist who regularly contributes to \u003c/em>Wine Enthusiast\u003cem>, \u003c/em>HuffPost\u003cem> and \u003c/em>Hemisphere\u003cem>, and is the wine editor for \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__inside.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=wtGQUcXKHIZ1hGoOl2HQyfhtplZb4iDVHS_yAr6hi7M&e=\">\u003cem>inside.com\u003c/em>\u003c/a>\u003cem>. Follow her on Twitter and Instagram at \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__twitter.com_shanaspeakswine-3Flang-3Den&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=bRrni4v1_fONI2h4gmRLZ6HxPQO3v-XWeoTbCOyZBI8&e=\">\u003cem>@ShanaSpeaksWine\u003c/em>\u003c/a>\u003cem> and see more of her work on \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__www.shanaspeakswine.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=DOIRI_qnmfBwbxaBDLIzr20mFgFaC_AgnfsuFEyI7OM&e=\">\u003cem>www.shanaspeakswine.com\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Where to Eat Outside: The Best Restaurant Patios in Sonoma County, 2019",
"title": "Where to Eat Outside: The Best Restaurant Patios in Sonoma County, 2019",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s rare to find a restaurant in sunny Sonoma County that doesn’t have an umbrella or two for alfresco dining, but not all patios are created equal. Click through the gallery for a list of favorite options with shaded patios, prime sidewalk people-watching and sun-dappled gardens worth seeking out. Just remember the sunscreen.\u003c/p>\n\u003ch2>Depot Hotel Restaurant & Garden\u003c/h2>\n\u003cp>241 1st St W.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133436\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-133436\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682.jpg\" alt=\"The outdoor patio at Depot Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The outdoor patio at Depot Sonoma \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.depotsonoma.com/\">This Sonoma establishment\u003c/a>, located in an 1870 train depot, has made \u003ca href=\"http://www.sonomamag.com/three-sonoma-county-restaurants-make-list-of-top-100-al-fresco-dining-spots/\">Open Table's top 100 list of outdoor dining restaurants\u003c/a>. Enjoy Italian comfort food in the tradition of the Lucca province in Tuscany. The outdoor patio overlooks an ornamental reflection pool with a sparkling fountain.\u003c/p>\n\u003ch2>El Dorado Kitchen\u003c/h2>\n\u003cp>405 1st St W.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133475\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133475\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/ELDORADOPATIO-800x533.jpg\" alt=\"El Dorado Patio \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">El Dorado Patio \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll feel like an A-lister in the courtyard of this\u003ca href=\"http://eldoradosonoma.com\"> award-winning restaurant\u003c/a> on the Sonoma Plaza. Excellent food and craft cocktails complement the upscale outdoor cabanas and pool in this very intimate space.\u003c/p>\n\u003ch2>LaSalette\u003c/h2>\n\u003cp>542 First St E., Suite H\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133476\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-800x518.jpg\" alt=\"La Salette Restaurant\" width=\"800\" height=\"518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">La Salette Restaurant \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Manuel Azevedo honors his heritage by preparing classic and innovative dishes in Portuguese style. The wine list is loaded with Portuguese treasures and the service is snappy.\u003ca href=\"https://www.lasaletterestaurant.com/\"> It’s a real treat to dine here\u003c/a>, especially on the front patio.\u003c/p>\n\u003ch2>The Girl & The Fig\u003c/h2>\n\u003cp>110 W. Spain St.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133477\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133477\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Girl & The Fig will be celebrating its 20th anniversary this summer \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This\u003ca href=\"http://thegirlandthefig.com\"> popular eatery’s\u003c/a> cozy, enclosed patio is just the spot for a romantic lunchtime rendezvous. Save room for a plate of artisan cheese and a glass of wine from owner Sondra Bernstein’s incredible collection of Rhones.\u003c/p>\n\u003ch2>Sunflower Caffe\u003c/h2>\n\u003cp>421 1st St W.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133479\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133479\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-800x534.jpg\" alt=\"Sunflower Caffe\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sunflower Caffe \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sonomasunflower.com\">This cafe\u003c/a>, located in historic landmark building #501, was once home to captain Salvador Vallejo, the brother of Sonoma’s founder Mariano Guadalupe Vallejo. The recipe for the food is simple, local and seasonal. Outdoor dining is available on the street side patio or in the shaded garden.\u003c/p>\n\u003ch2>Cafe Citti\u003c/h2>\n\u003cp>9049 Sonoma Hwy.\u003cbr>\nKenwood, CA\u003c/p>\n\u003cfigure id=\"attachment_133480\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-800x598.jpg\" alt=\"Cafe Citti \" width=\"800\" height=\"598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-1020x762.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Citti \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv class=\"post-content-container\">\n\u003cdiv class=\"post-content entry-content cf\">\n\u003cp> A tuna-egg-mayo foccaccia sandwich and iced tea on the patio of \u003ca href=\"http://cafecitti.com\">this Italian spot\u003c/a> is something of a lunchtime tradition for gal pals in Wine Country. Casual dining and a relaxed atmosphere (that’s kid-friendly without being a free-for-all). No wonder the ladies love it here.\u003c/p>\n\u003ch2>Bird & The Bottle\u003c/h2>\n\u003cp>1055 Fourth St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133482\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133482\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg\" alt=\"Bird & The Bottle\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bird & The Bottle \u003ccite>(Alvin Jomada )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re front and center on busy Fourth Street, but with a second story view at\u003ca href=\"http://birdandthebottle.com\"> this restaurant\u003c/a> from Mark and Terri Stark. A great happy hour and indoor-outdoor dining on the deck are perfect for the restaurant’s Jewish, Asian, barbecue menu.\u003c/p>\n\u003c/div>\n\u003ch2>Brew Coffee & Beer\u003c/h2>\n\u003cp>555 Healdsburg Ave.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133483\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133483\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/brew-2-1024x595-800x465.jpg\" alt=\"Brew Coffee & Beer\" width=\"800\" height=\"465\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-768x446.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-1020x593.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brew Coffee & Beer \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the patio is small, it’s almost always crowded with local artists, writers and friends meeting up for a\u003ca href=\"http://brewcoffeeandbeer.com\"> craft brew or coffee\u003c/a>. Look for cozy couches, tasty pastries, a simple lunch menu and occasional dinner pop-ups.\u003c/p>\n\u003ch2>Ca'Bianca Ristorante\u003c/h2>\n\u003cp>835 2nd St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133484\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133484\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-800x543.jpg\" alt=\"Ca'Bianca Ristorante\" width=\"800\" height=\"543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ca'Bianca Ristorante \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in Santa Rosa’s historic Marshall House, built in 1876, this Italian restaurant offers elegant indoor dining as well as quaint patio seating with wooded surroundings. For great Italian food outdoors, \u003ca href=\"http://www.cabianca.com/\">Ca’Bianca’s\u003c/a> is your best bet in Santa Rosa.\u003c/p>\n\u003ch2>Emily's Kitchen\u003c/h2>\n\u003cp>709 Village Ct.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133485\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/emilys-kitchen-1-1-800x450.jpg\" alt=\"Emily's Kitchen\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Emily's Kitchen \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"https://www.emilyskitchensantarosa.com/\">Emily’s\u003c/a>, guests are greeted by a key-lime-colored patio and a friendly staff and atmosphere. The patio, lined with plants in terracotta clay pots, is perfect on sunny days as the lattice overhang offers shade while letting in the right amount of sunshine.\u003c/p>\n\u003ch2>John Ash & Co.\u003c/h2>\n\u003cp>4330 Barnes Rd.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133486\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/johnash3-1-1024x682-800x533.jpg\" alt=\"John Ash & Co\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.vintnersinn.com/dining/john-ash-co/\">This historic restaurant\u003c/a> pays homage to the godfather of Wine Country cuisine, founding chef John Ash. It’s nestled among acres of vineyards with stunning views from just about every angle. Twinkling lights and a lovely patio make it a perfect sunset spot.\u003c/p>\n\u003ch2>La Rosa Tequileria\u003c/h2>\n\u003cp>500 Fourth St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133487\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-800x533.jpg\" alt=\"A Prickly Pear Margarita with chicken fajitas at La Rosa Tequileria & Grille in Santa Rosa\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Prickly Pear Margarita with chicken fajitas at La Rosa Tequileria & Grille in Santa Rosa \u003ccite>(Beth Schlanker )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A huge tequila bar and the best chips and guac in town make \u003ca href=\"http://larosasantarosa.com\">this\u003c/a> a great after-work spot to watch the world go by on Courthouse Square\u003c/p>\n\u003ch2>Monti's Rotisserie and Bar\u003c/h2>\n\u003cp>714 Village Ct.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133488\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/montis-patio-2-1024x682-800x533.jpg\" alt=\"Monti's patio \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monti's patio \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Enjoy a rustic Mediterranean meal on\u003ca href=\"https://starkrestaurants.com/stark-restaurant/montis/\"> Monti’s\u003c/a> patio. Then walk it off, shopping in open air Montgomery Village.\u003c/p>\n\u003ch2>The Whole Pie\u003c/h2>\n\u003cp>2792 4th St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133489\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/wholepie-1-1-800x600.jpg\" alt=\"The Whole Pie\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/wholepie-1-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wholepie-1-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wholepie-1-1-768x576.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Whole Pie \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thewholepieshop.com\">The Whole Pie\u003c/a> serves lunch and dinner in a crust, with sweet and savory slices, hand pies and whole pies, of course. Beer, cider and wine are also on the menu, along with coffee and craft soda. The cute patio overlooks Santa Rosa Creek.\u003c/p>\n\u003ch2>Brewsters Beer Garden and Restaurant\u003c/h2>\n\u003cp>229 Water St N.\u003cbr>\nPetaluma, CA\u003c/p>\n\u003cfigure id=\"attachment_133490\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-800x539.jpg\" alt=\"Brewster's Beer Garden in Petaluma\" width=\"800\" height=\"539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brewster's Beer Garden in Petaluma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://brewstersbeergarden.com\">Brewsters\u003c/a> is a gourmet Southern-style beer garden with over 350 seats. Chef/co-owner Chris Beerman serves up BBQ classics, like brisket, ribs, and fried chicken. Guests can also enjoy bocce ball on the patio, 30 beers on tap, Sonoma wine and creative cocktails.\u003c/p>\n\u003ch2>Speakeasy\u003c/h2>\n\u003cp>139 Petaluma Blvd N.\u003cbr>\nPetaluma, CA\u003c/p>\n\u003cfigure id=\"attachment_133491\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-800x533.jpg\" alt=\"Speakeasy \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Speakeasy \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://speakeasypetaluma.com\">Speakeasy\u003c/a>, an “international tapas bistro,” draws its inspiration from the history of downtown Petaluma’s turn-of-the-century buildings and alleys. After dining on the outdoor patio at the front of the restaurant, stroll over to sister joint “The Big Easy” for some live music and digestifs.\u003c/p>\n\u003ch2>Wild Goat Bistro\u003c/h2>\n\u003cp>Great Petaluma Mill Shopping Center #A5\u003cbr>\nPetaluma, CA\u003c/p>\n\u003cfigure id=\"attachment_133492\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-800x528.jpg\" alt=\"Wild Goat Bistro in Petaluma\" width=\"800\" height=\"528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-1020x673.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wild Goat Bistro in Petaluma \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the historic Great Petaluma Mill, the\u003ca href=\"http://wildgoatbistro.com\"> Wild Goat Bistro\u003c/a> features “honest food” that uses fresh and seasonal local ingredients in a variety of culinary traditions: from specialty Neopolitan-style pizzas to sharable small plates. Outdoor seating is available on the front porch.\u003c/p>\n\u003ch2>Barndiva\u003c/h2>\n\u003cp>231 Center St.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133493\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133493\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-800x533.jpg\" alt=\"Day boat scallops with summer squash and tomato confit, Wedding at Barndiva\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Day boat scallops with summer squash and tomato confit, Wedding at Barndiva \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barndiva.com\">This Healdsburg hotspot\u003c/a> is a mashup of rural charm and urban sensibilities. The casual bistro garden offers a cozy vibe. Did we mention the incredible food and craft cocktails?\u003c/p>\n\u003ch2>Bravas Bar de Tapas\u003c/h2>\n\u003cp>420 Center St.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133494\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-800x533.jpg\" alt=\"Spanish Tapas at an award-winning small plates restaurant from Mark and Terri Stark in Healdsburg\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spanish Tapas at an award-winning small plates restaurant from Mark and Terri Stark in Healdsburg \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Jamon In” points a neon arrow to the patio that Healdsburgers flock to every summer. Sangria, paella, Spanish tapas and plenty of gossip are what you’ll find at\u003ca href=\"https://starkrestaurants.com/stark-restaurant/bravas-bar-de-tapas/\"> this popular watering hole and restaurant.\u003c/a>\u003c/p>\n\u003ch2>Campo Fina\u003c/h2>\n\u003cp>330 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133495\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133495\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-800x555.jpg\" alt=\"Dave White throws his bocce ball with style during bocce league play at Campo Fina restaurant in Healdsburg, California \" width=\"800\" height=\"555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dave White throws his bocce ball with style during bocce league play at Campo Fina restaurant in Healdsburg, California \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t be alarmed if this\u003ca href=\"http://campofina.com\"> idyllic brick-clad Italian eatery\u003c/a> appears empty when you walk in on a sunny day—everyone is on the back patio sipping cocktails, playing bocce and watching the chefs turn out some of the best pizza in the county in a wood-fired oven.\u003c/p>\n\u003ch2>Healdsburg Bar& Grill\u003c/h2>\n\u003cp>245 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133496\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/hbgpatio-1-1024x720-800x563.jpg\" alt=\"Healdsburg Bar & Grill patio \" width=\"800\" height=\"563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-800x563.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-1020x717.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Healdsburg Bar & Grill patio\u003c/figcaption>\u003c/figure>\n\u003cp>Known to locals as HBG,\u003ca href=\"http://healdsburgbarandgrill.com/\"> this buzzing, American eatery\u003c/a> is the playground for Michelin-starred chef Douglas Keane, who serves up comfort classics like macaroni and cheese and their classic HBG’s burger. Bocce and lots of happy kids (don’t worry, there’s a fence) wander around on the patio in the early evening hours.\u003c/p>\n\u003ch2>Mateo's Cocina Latina\u003c/h2>\n\u003cp>214 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003cbr>\n707-433-1520\u003c/p>\n\u003cfigure id=\"attachment_133497\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133497\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-800x533.jpg\" alt=\"Danielle Alvarez, center, toasts to friends and family during a special dinner menu at Mateo's Cocina Latina in Healdsburg, Calif. Saturday, June 25, 2016. Mateo's Cocina Latina is beginning to offer sustainable feasts that include every part of the animals butchered for the dinner, including suckling pig brain mousse and pigs tails\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez, center, toasts to friends and family during a special dinner menu at Mateo's Cocina Latina in Healdsburg, Calif. Saturday, June 25, 2016. Mateo's Cocina Latina is beginning to offer sustainable feasts that include every part of the animals butchered for the dinner, including suckling pig brain mousse and pigs tails \u003ccite>(Jeremy Portje )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the back of \u003ca href=\"http://mateoscocinalatina.com/home/\">Mateo’s\u003c/a> is a garden patio where the master chef grows herbs and vegetables for his seasonal, Latin cuisine. The large patio has umbrella-shaded tables for those hot summer days and heaters for the chilly months, along with strung lights and various plants for an extra cozy ambiance.\u003c/p>\n\u003ch2>Willi's Seafood and Raw Bar\u003c/h2>\n\u003cp>403 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133498\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133498\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-800x558.jpg\" alt=\"Friends (from left) Lois Lee, Kirstie Moore, Mai Love, Lisa Chadrick and Kinderlin Codding celebrate Love's 40th birthday at Willi's Seafood and Raw Bar in Healdsburg\" width=\"800\" height=\"558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Friends (from left) Lois Lee, Kirstie Moore, Mai Love, Lisa Chadrick and Kinderlin Codding celebrate Love's 40th birthday at Willi's Seafood and Raw Bar in Healdsburg \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The East Coast and South America meet Wine Country at\u003ca href=\"https://starkrestaurants.com/stark-restaurant/willis-seafood-raw-bar/\"> this restaurant\u003c/a> located just north of the Healdsburg town square. The menu, designed for sharing, includes items ranging from New England Style “Rolls” and Latin-inspired skewers to ceviches and tartares which can be enjoyed on the popular outdoor patio.\u003c/p>\n\u003ch2>Catelli's\u003c/h2>\n\u003cp>21047 Geyserville Ave.\u003cbr>\nGeyserville, CA\u003c/p>\n\u003cfigure id=\"attachment_133499\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133499\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/catelli-1-800x623.jpg\" alt=\"Catelli's patio \" width=\"800\" height=\"623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/catelli-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/catelli-1-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/catelli-1-768x598.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Catelli's patio \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mycatellis.com/\">This large outdoor patio\u003c/a> is a luxe respite in the middle of the Dry Creek Valley. Excellent Cal-Ital menu items include paper-thin lasagna, burgers and other classics.\u003c/p>\n\u003ch2>Rustic Francis's Favorites\u003c/h2>\n\u003cp>300 Via Archimedes\u003cbr>\nGeyserville, CA\u003c/p>\n\u003cfigure id=\"attachment_133500\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Rustic-800x532.jpg\" alt=\"Rustic Francis's Favorites\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rustic Francis's Favorites \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://francisfordcoppolawinery.com/\">The restaurant at Francis Ford Coppola Winery\u003c/a> in Geyserville boasts a terrace overlooking the picturesque Alexander Valley and Coppola vineyards. The family-style cooking features fresh, seasonal ingredients from the property’s organic herb and produce garden.\u003c/p>\n\u003ch2>Charlie's Restaurant\u003c/h2>\n\u003cp>1320 19th Hole Dr.\u003cbr>\nWindsor, CA\u003c/p>\n\u003cfigure id=\"attachment_133501\" class=\"wp-caption alignnone\" style=\"max-width: 788px\">\u003cimg class=\"size-full wp-image-133501\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/charlies-1-1.jpg\" alt=\"Charlie's Restaurant\" width=\"788\" height=\"554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/charlies-1-1.jpg 788w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/charlies-1-1-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/charlies-1-1-768x540.jpg 768w\" sizes=\"(max-width: 788px) 100vw, 788px\">\u003cfigcaption class=\"wp-caption-text\">Charlie's Restaurant \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A favorite among our readers, \u003ca href=\"https://www.windsorgolf.com/charlies-restaurant/\">Charlie’s\u003c/a> at Windsor Golf Club offers views of the course and lake, and features weekend brunches, steaks, fresh seafood, fine wines and beers on tap.\u003c/p>\n\u003ch2>Fork Roadhouse\u003c/h2>\n\u003cp>9890 Bodega Hwy.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/JB0830_FORK_011_795518-1-1024x650.jpg\" alt=\"Fork Roadhouse \" width=\"1024\" height=\"650\">\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse\u003c/figcaption>\u003c/figure>\n\u003cp>The large patio behind\u003ca href=\"http://forkcatering.com/the-roadhouse/\"> this tiny Sebastopol roadhouse\u003c/a> is a ton of fun, with live music and cool shade by the small stream nearby. Not to mention that chef/owner Sarah Piccolo’s food is spot-on every time.\u003c/p>\n\u003ch2>Gravestein Grill\u003c/h2>\n\u003cp>8050 Bodega Ave.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/08/gravenstein-grill-1024x626.jpg\" alt=\"Gravestein Grill \" width=\"1024\" height=\"626\">\u003cfigcaption class=\"wp-caption-text\">Gravestein Grill\u003c/figcaption>\u003c/figure>\n\u003cp>Out front of\u003ca href=\"http://www.gravensteingrill.com/\"> this upscale restaurant\u003c/a>, with large Roman columns, is a stone patio with white tablecloth-lined tables surrounded by lush gardens.\u003c/p>\n\u003ch2>Handline\u003c/h2>\n\u003cp>935 Gravestein Hwy S.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/10/JB0407_HANDLINE_004_821530-1024x682.jpg\" alt=\"Handline \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Handline\u003c/figcaption>\u003c/figure>\n\u003cp>An epic patio and screened walls that open to the breeze makes\u003ca href=\"http://www.handline.com/\"> this fast/casual taco, oysters and burger spot\u003c/a> a favorite for families and happy hour. Great food, a nice list of beer and wine, plus walk-up soft serve keeps them coming back.\u003c/p>\n\u003ch2>Hopmonk Tavern\u003c/h2>\n\u003cp>230 Petaluma Ave.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2019/01/hopmonk-sebastopol-2-1024x695.jpg\" alt=\"Hopmonk\" width=\"1024\" height=\"695\">\u003cfigcaption class=\"wp-caption-text\">Hopmonk\u003c/figcaption>\u003c/figure>\n\u003cp>Sebastopol's \u003ca href=\"https://www.hopmonk.com/\">Hopmonk\u003c/a> is housed in a 1903 landmarked brick building previously used as railroad powerhouse. The outdoor beer garden has long communal tables and a fire-pit, and is host to live music on the weekends. Guests can check out the extensive “Beer Bible” while chewing on a juicy burger and other classic pub grub.\u003c/p>\n\u003ch2>Ramen Gaijin\u003c/h2>\n\u003cp>6948 Sebastopol Ave.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/JB0611_RAMEN_015_783803-1024x690.jpg\" alt=\"Ramen Gaijin \" width=\"1024\" height=\"690\">\u003cfigcaption class=\"wp-caption-text\">Ramen Gaijin\u003c/figcaption>\u003c/figure>\n\u003cp>Seasonal Japanese menu consisting of traditional regional ramen styles inspired by the offerings of local farmers and ranchers, plus an ever-changing selection of yakitori and small plate izakaya dishes to complement craft cocktails, beer, wine and sake. Enjoy the neighborhood atmosphere\u003ca href=\"http://www.ramengaijin.com/\"> on the patio\u003c/a> during the daily happy hour.\u003c/p>\n\u003ch2>Woodfour Brewing\u003c/h2>\n\u003cp>6780 Depot St.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/09/Barlow055-1024x682.jpg\" alt=\"Woodfour Brewing \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Woodfour Brewing\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://woodfourbrewing.com/\">This local brewery\u003c/a> serves up solid Sonoma County-inspired dishes and has a large patio for people watching and soaking up the summer sun.\u003c/p>\n\u003ch2>Backyard\u003c/h2>\n\u003cp>6566 Front St.\u003cbr>\nForestville, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1200px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/08/backyard6.jpg\" alt=\"Backyard \" width=\"1200\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">Backyard\u003c/figcaption>\u003c/figure>\n\u003cp>Living up to its name, Forestville’s \u003ca href=\"http://www.backyardforestville.com/\">Backyard restaurant\u003c/a> has a gorgeous, sunny patio out back—a great spot for any time of the year. A large tree in the middle of the patio provides some shade on hot days, and outdoor heaters are available for the colder months. Various plant life adorns the patio, with retro lights hanging overhead.\u003c/p>\n\u003c/div>\n\u003ch2>Estero Cafe\u003c/h2>\n\u003cp>4450 Hwy. 1\u003cbr>\nValley Ford, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/02/AJ0127_VALENTINESBRUNCH_01_766111-1024x682.jpg\" alt=\"Estero Cafe Brunch \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Estero Cafe Brunch\u003c/figcaption>\u003c/figure>\n\u003cp>Bright orange umbrellas are the signature of\u003ca href=\"https://www.yelp.com/biz/estero-cafe-valley-ford\"> this tiny breakfast/brunch cafe\u003c/a> that pays daily homage to local farmers with a hand-lettered chalkboard. A note on the menu informs customers that they deep fry in local pork lard, something true foodies will travel miles to find.\u003c/p>\n\u003ch2>Rocker Oysterfeller's\u003c/h2>\n\u003cp>14415 Hwy. 1\u003cbr>\nValley Ford, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/08/rocker-oysterfellers-JBC-Photography-1024x682.jpg\" alt=\"Rocker Oysterfeller's \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Rocker Oysterfeller's\u003c/figcaption>\u003c/figure>\n\u003cp>A historic Sonoma County roadhouse,\u003ca href=\"https://www.rockeroysterfellers.com/\"> Rocker Oysterfeller's\u003c/a> kitchen and saloon near Bodega is known for its popular Chowder Day and Oysterpalooza events. The restaurant also has a large outdoor brick patio, complete with white tables and chairs, and heaters for those chilly days on the coast.\u003c/p>\n\u003ch2>Gold Coast Coffee and Bakery\u003c/h2>\n\u003cp>23577 Steelhead Blvd.\u003cbr>\nDuncans Mills, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/BS_0913__COFFEE8_575043-2-1024x682.jpg\" alt=\"Gold Coast Coffee and Bakery \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Gold Coast Coffee and Bakery\u003c/figcaption>\u003c/figure>\n\u003cp>Stop in\u003ca href=\"https://www.sonomacounty.com/restaurants/gold-coast-coffee-and-bakery\"> historic Duncans Mills\u003c/a> for a cup of house-roasted coffee and pair it with a pastry baked in the wood fire oven (which also makes great-tasting pizza). The deck is surrounded by lush gardens.\u003c/p>\n\u003ch2>Russian River Vineyards\u003c/h2>\n\u003cp>5700 Highway 116 N.\u003cbr>\nForestville, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/02/JB1122_RRVINEYARDS_015_850910-1024x656.jpg\" alt=\"Russian River Vineyards \" width=\"1024\" height=\"656\">\u003cfigcaption class=\"wp-caption-text\">Russian River Vineyards\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.russianrivervineyards.com/\">This Forestville outpost\u003c/a> has always been a great spot to sit outside among grapevines and redwoods and ponder the Wine Country lifestyle. The weekend brunch is a great excuse to linger.\u003c/p>\n\u003ch2>Drake's Fireside Lounge\u003c/h2>\n\u003cp>103 CA-1\u003cbr>\nBodega Bay, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1001px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/09/drakes-fireside-lounge.jpg\" alt=\"Drake's Fireside Lounge\" width=\"1001\" height=\"637\">\u003cfigcaption class=\"wp-caption-text\">Drake's Fireside Lounge\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://bodegabaylodge.com/dining/drakes-fireside-lounge\">Drake's\u003c/a> is a great spot to relax and experience the Sonoma Coast. Get cozy indoors next to a stone fireplace or take in the sunset, nestled in a teak rocking chair by the outdoor fire pit. Through the lenses of the patio binoculars, you can track migrating whales, spot coastal birds, or follow the kite surfers in the distant harbor.\u003c/p>\n\u003ch2>Fisherman's Cove\u003c/h2>\n\u003cp>1850 Bay Flat Rd.\u003cbr>\nBodega Bay, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/08/fishermanscove-1.jpg\" alt=\"Fisherman's Cove \" width=\"1000\" height=\"581\">\u003cfigcaption class=\"wp-caption-text\">Fisherman's Cove\u003c/figcaption>\u003c/figure>\n\u003cp>A no-nonsense family-owned\u003ca href=\"https://www.fishermanscovebodegabay.com/\"> seafood shack and fishing-marine supply store\u003c/a> specializing in fresh local oysters harvested from Tamales Bay. Their crab sandwich rivals nearby Spud Point, but we’ll let you make that call.\u003c/p>\n\u003ch2>Spud Point Crab Company\u003c/h2>\n\u003cp>1910 Westshore Rd.\u003cbr>\nBodega Bay, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/09/cj1110_CrabPots01-1024x647.jpg\" alt=\"Crab Pots at Spud Point Crab Company \" width=\"1024\" height=\"647\">\u003cfigcaption class=\"wp-caption-text\">Crab Pots at Spud Point Crab Company\u003c/figcaption>\u003c/figure>\n\u003cp>This family operated old-style \u003ca href=\"https://www.spudpointcrab.com/\">Fishermen’s Wharf restaurant\u003c/a> is a “dream-come-true” for owners Tony and Carol Anello. The restaurant’s fresh crab and wild king salmon is caught by Tony and his son Mark. Carol and daughters Lisa and Gina run the store, serving up famous clam chowder and crab cakes. The outdoor picnic tables offer views of the bay and the fishing fleet.\u003c/p>\n\u003ch2>River's End\u003c/h2>\n\u003cp>11048 Highway 1\u003cbr>\nJenner, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/MA0617_CLOSETOHOME1_398915-1024x672.jpg\" alt=\"River's End \" width=\"1024\" height=\"672\">\u003cfigcaption class=\"wp-caption-text\">River's End\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ilovesunsets.com/\">This romantic Jenner restaurant\u003c/a> is the perfect place to end a day on the coast. With large windows overlooking the shore, this spot’s sunset views mixed with the fresh-out-of-the-ocean seafood is a dinner you’ll remember.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Maci Martell contributed to this article.\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared in \u003ca href=\"https://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Enjoy sunny Sonoma County in comfort with this list of shaded patios, prime sidewalk people-watching and sun-dappled gardens worth seeking out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s rare to find a restaurant in sunny Sonoma County that doesn’t have an umbrella or two for alfresco dining, but not all patios are created equal. Click through the gallery for a list of favorite options with shaded patios, prime sidewalk people-watching and sun-dappled gardens worth seeking out. Just remember the sunscreen.\u003c/p>\n\u003ch2>Depot Hotel Restaurant & Garden\u003c/h2>\n\u003cp>241 1st St W.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133436\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-133436\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682.jpg\" alt=\"The outdoor patio at Depot Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/DEPOTSONOMA-1024x682-1020x679.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The outdoor patio at Depot Sonoma \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.depotsonoma.com/\">This Sonoma establishment\u003c/a>, located in an 1870 train depot, has made \u003ca href=\"http://www.sonomamag.com/three-sonoma-county-restaurants-make-list-of-top-100-al-fresco-dining-spots/\">Open Table's top 100 list of outdoor dining restaurants\u003c/a>. Enjoy Italian comfort food in the tradition of the Lucca province in Tuscany. The outdoor patio overlooks an ornamental reflection pool with a sparkling fountain.\u003c/p>\n\u003ch2>El Dorado Kitchen\u003c/h2>\n\u003cp>405 1st St W.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133475\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133475\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/ELDORADOPATIO-800x533.jpg\" alt=\"El Dorado Patio \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/ELDORADOPATIO.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">El Dorado Patio \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll feel like an A-lister in the courtyard of this\u003ca href=\"http://eldoradosonoma.com\"> award-winning restaurant\u003c/a> on the Sonoma Plaza. Excellent food and craft cocktails complement the upscale outdoor cabanas and pool in this very intimate space.\u003c/p>\n\u003ch2>LaSalette\u003c/h2>\n\u003cp>542 First St E., Suite H\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133476\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-800x518.jpg\" alt=\"La Salette Restaurant\" width=\"800\" height=\"518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CJ0904_LASALETTE05_704306-1024x663.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">La Salette Restaurant \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Manuel Azevedo honors his heritage by preparing classic and innovative dishes in Portuguese style. The wine list is loaded with Portuguese treasures and the service is snappy.\u003ca href=\"https://www.lasaletterestaurant.com/\"> It’s a real treat to dine here\u003c/a>, especially on the front patio.\u003c/p>\n\u003ch2>The Girl & The Fig\u003c/h2>\n\u003cp>110 W. Spain St.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133477\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133477\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0324_GIRLFIG_SIGN_819687-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Girl & The Fig will be celebrating its 20th anniversary this summer \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This\u003ca href=\"http://thegirlandthefig.com\"> popular eatery’s\u003c/a> cozy, enclosed patio is just the spot for a romantic lunchtime rendezvous. Save room for a plate of artisan cheese and a glass of wine from owner Sondra Bernstein’s incredible collection of Rhones.\u003c/p>\n\u003ch2>Sunflower Caffe\u003c/h2>\n\u003cp>421 1st St W.\u003cbr>\nSonoma, CA\u003c/p>\n\u003cfigure id=\"attachment_133479\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133479\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-800x534.jpg\" alt=\"Sunflower Caffe\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Sunflower-Caffe-1024x683.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sunflower Caffe \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sonomasunflower.com\">This cafe\u003c/a>, located in historic landmark building #501, was once home to captain Salvador Vallejo, the brother of Sonoma’s founder Mariano Guadalupe Vallejo. The recipe for the food is simple, local and seasonal. Outdoor dining is available on the street side patio or in the shaded garden.\u003c/p>\n\u003ch2>Cafe Citti\u003c/h2>\n\u003cp>9049 Sonoma Hwy.\u003cbr>\nKenwood, CA\u003c/p>\n\u003cfigure id=\"attachment_133480\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-800x598.jpg\" alt=\"Cafe Citti \" width=\"800\" height=\"598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765-1020x762.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jl1017_CafeCitti-1024x765.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Citti \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv class=\"post-content-container\">\n\u003cdiv class=\"post-content entry-content cf\">\n\u003cp> A tuna-egg-mayo foccaccia sandwich and iced tea on the patio of \u003ca href=\"http://cafecitti.com\">this Italian spot\u003c/a> is something of a lunchtime tradition for gal pals in Wine Country. Casual dining and a relaxed atmosphere (that’s kid-friendly without being a free-for-all). No wonder the ladies love it here.\u003c/p>\n\u003ch2>Bird & The Bottle\u003c/h2>\n\u003cp>1055 Fourth St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133482\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133482\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg\" alt=\"Bird & The Bottle\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bird & The Bottle \u003ccite>(Alvin Jomada )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re front and center on busy Fourth Street, but with a second story view at\u003ca href=\"http://birdandthebottle.com\"> this restaurant\u003c/a> from Mark and Terri Stark. A great happy hour and indoor-outdoor dining on the deck are perfect for the restaurant’s Jewish, Asian, barbecue menu.\u003c/p>\n\u003c/div>\n\u003ch2>Brew Coffee & Beer\u003c/h2>\n\u003cp>555 Healdsburg Ave.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133483\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133483\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/brew-2-1024x595-800x465.jpg\" alt=\"Brew Coffee & Beer\" width=\"800\" height=\"465\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-768x446.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595-1020x593.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/brew-2-1024x595.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brew Coffee & Beer \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the patio is small, it’s almost always crowded with local artists, writers and friends meeting up for a\u003ca href=\"http://brewcoffeeandbeer.com\"> craft brew or coffee\u003c/a>. Look for cozy couches, tasty pastries, a simple lunch menu and occasional dinner pop-ups.\u003c/p>\n\u003ch2>Ca'Bianca Ristorante\u003c/h2>\n\u003cp>835 2nd St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133484\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133484\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-800x543.jpg\" alt=\"Ca'Bianca Ristorante\" width=\"800\" height=\"543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cj0627_CaBianca006-1024x695.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ca'Bianca Ristorante \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in Santa Rosa’s historic Marshall House, built in 1876, this Italian restaurant offers elegant indoor dining as well as quaint patio seating with wooded surroundings. For great Italian food outdoors, \u003ca href=\"http://www.cabianca.com/\">Ca’Bianca’s\u003c/a> is your best bet in Santa Rosa.\u003c/p>\n\u003ch2>Emily's Kitchen\u003c/h2>\n\u003cp>709 Village Ct.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133485\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/emilys-kitchen-1-1-800x450.jpg\" alt=\"Emily's Kitchen\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/emilys-kitchen-1-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Emily's Kitchen \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"https://www.emilyskitchensantarosa.com/\">Emily’s\u003c/a>, guests are greeted by a key-lime-colored patio and a friendly staff and atmosphere. The patio, lined with plants in terracotta clay pots, is perfect on sunny days as the lattice overhang offers shade while letting in the right amount of sunshine.\u003c/p>\n\u003ch2>John Ash & Co.\u003c/h2>\n\u003cp>4330 Barnes Rd.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133486\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/johnash3-1-1024x682-800x533.jpg\" alt=\"John Ash & Co\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/johnash3-1-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.vintnersinn.com/dining/john-ash-co/\">This historic restaurant\u003c/a> pays homage to the godfather of Wine Country cuisine, founding chef John Ash. It’s nestled among acres of vineyards with stunning views from just about every angle. Twinkling lights and a lovely patio make it a perfect sunset spot.\u003c/p>\n\u003ch2>La Rosa Tequileria\u003c/h2>\n\u003cp>500 Fourth St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133487\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-800x533.jpg\" alt=\"A Prickly Pear Margarita with chicken fajitas at La Rosa Tequileria & Grille in Santa Rosa\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/BS_081215_LAROSA8_743425-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A Prickly Pear Margarita with chicken fajitas at La Rosa Tequileria & Grille in Santa Rosa \u003ccite>(Beth Schlanker )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A huge tequila bar and the best chips and guac in town make \u003ca href=\"http://larosasantarosa.com\">this\u003c/a> a great after-work spot to watch the world go by on Courthouse Square\u003c/p>\n\u003ch2>Monti's Rotisserie and Bar\u003c/h2>\n\u003cp>714 Village Ct.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133488\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/montis-patio-2-1024x682-800x533.jpg\" alt=\"Monti's patio \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/montis-patio-2-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monti's patio \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Enjoy a rustic Mediterranean meal on\u003ca href=\"https://starkrestaurants.com/stark-restaurant/montis/\"> Monti’s\u003c/a> patio. Then walk it off, shopping in open air Montgomery Village.\u003c/p>\n\u003ch2>The Whole Pie\u003c/h2>\n\u003cp>2792 4th St.\u003cbr>\nSanta Rosa, CA\u003c/p>\n\u003cfigure id=\"attachment_133489\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/wholepie-1-1-800x600.jpg\" alt=\"The Whole Pie\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/wholepie-1-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wholepie-1-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wholepie-1-1-768x576.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Whole Pie \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thewholepieshop.com\">The Whole Pie\u003c/a> serves lunch and dinner in a crust, with sweet and savory slices, hand pies and whole pies, of course. Beer, cider and wine are also on the menu, along with coffee and craft soda. The cute patio overlooks Santa Rosa Creek.\u003c/p>\n\u003ch2>Brewsters Beer Garden and Restaurant\u003c/h2>\n\u003cp>229 Water St N.\u003cbr>\nPetaluma, CA\u003c/p>\n\u003cfigure id=\"attachment_133490\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-800x539.jpg\" alt=\"Brewster's Beer Garden in Petaluma\" width=\"800\" height=\"539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/JB0907_BREWSTERS_014_840045-1024x690.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brewster's Beer Garden in Petaluma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://brewstersbeergarden.com\">Brewsters\u003c/a> is a gourmet Southern-style beer garden with over 350 seats. Chef/co-owner Chris Beerman serves up BBQ classics, like brisket, ribs, and fried chicken. Guests can also enjoy bocce ball on the patio, 30 beers on tap, Sonoma wine and creative cocktails.\u003c/p>\n\u003ch2>Speakeasy\u003c/h2>\n\u003cp>139 Petaluma Blvd N.\u003cbr>\nPetaluma, CA\u003c/p>\n\u003cfigure id=\"attachment_133491\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-800x533.jpg\" alt=\"Speakeasy \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0627_SPEAKEASY_18_652733-1.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Speakeasy \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://speakeasypetaluma.com\">Speakeasy\u003c/a>, an “international tapas bistro,” draws its inspiration from the history of downtown Petaluma’s turn-of-the-century buildings and alleys. After dining on the outdoor patio at the front of the restaurant, stroll over to sister joint “The Big Easy” for some live music and digestifs.\u003c/p>\n\u003ch2>Wild Goat Bistro\u003c/h2>\n\u003cp>Great Petaluma Mill Shopping Center #A5\u003cbr>\nPetaluma, CA\u003c/p>\n\u003cfigure id=\"attachment_133492\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-800x528.jpg\" alt=\"Wild Goat Bistro in Petaluma\" width=\"800\" height=\"528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676-1020x673.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/CC0302_WILDGOAT_SIGN_769983-1024x676.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wild Goat Bistro in Petaluma \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the historic Great Petaluma Mill, the\u003ca href=\"http://wildgoatbistro.com\"> Wild Goat Bistro\u003c/a> features “honest food” that uses fresh and seasonal local ingredients in a variety of culinary traditions: from specialty Neopolitan-style pizzas to sharable small plates. Outdoor seating is available on the front porch.\u003c/p>\n\u003ch2>Barndiva\u003c/h2>\n\u003cp>231 Center St.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133493\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133493\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-800x533.jpg\" alt=\"Day boat scallops with summer squash and tomato confit, Wedding at Barndiva\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/WEDDINGBARNDIVA265_737488-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Day boat scallops with summer squash and tomato confit, Wedding at Barndiva \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barndiva.com\">This Healdsburg hotspot\u003c/a> is a mashup of rural charm and urban sensibilities. The casual bistro garden offers a cozy vibe. Did we mention the incredible food and craft cocktails?\u003c/p>\n\u003ch2>Bravas Bar de Tapas\u003c/h2>\n\u003cp>420 Center St.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133494\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-800x533.jpg\" alt=\"Spanish Tapas at an award-winning small plates restaurant from Mark and Terri Stark in Healdsburg\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/HI0815_BRAVASBARDETAPAS_EXTERIOR_844033-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spanish Tapas at an award-winning small plates restaurant from Mark and Terri Stark in Healdsburg \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Jamon In” points a neon arrow to the patio that Healdsburgers flock to every summer. Sangria, paella, Spanish tapas and plenty of gossip are what you’ll find at\u003ca href=\"https://starkrestaurants.com/stark-restaurant/bravas-bar-de-tapas/\"> this popular watering hole and restaurant.\u003c/a>\u003c/p>\n\u003ch2>Campo Fina\u003c/h2>\n\u003cp>330 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133495\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133495\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-800x555.jpg\" alt=\"Dave White throws his bocce ball with style during bocce league play at Campo Fina restaurant in Healdsburg, California \" width=\"800\" height=\"555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/AJ0714_BOCCELEAGUES_07_791596-1024x710.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dave White throws his bocce ball with style during bocce league play at Campo Fina restaurant in Healdsburg, California \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t be alarmed if this\u003ca href=\"http://campofina.com\"> idyllic brick-clad Italian eatery\u003c/a> appears empty when you walk in on a sunny day—everyone is on the back patio sipping cocktails, playing bocce and watching the chefs turn out some of the best pizza in the county in a wood-fired oven.\u003c/p>\n\u003ch2>Healdsburg Bar& Grill\u003c/h2>\n\u003cp>245 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133496\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/hbgpatio-1-1024x720-800x563.jpg\" alt=\"Healdsburg Bar & Grill patio \" width=\"800\" height=\"563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-800x563.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720-1020x717.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/hbgpatio-1-1024x720.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Healdsburg Bar & Grill patio\u003c/figcaption>\u003c/figure>\n\u003cp>Known to locals as HBG,\u003ca href=\"http://healdsburgbarandgrill.com/\"> this buzzing, American eatery\u003c/a> is the playground for Michelin-starred chef Douglas Keane, who serves up comfort classics like macaroni and cheese and their classic HBG’s burger. Bocce and lots of happy kids (don’t worry, there’s a fence) wander around on the patio in the early evening hours.\u003c/p>\n\u003ch2>Mateo's Cocina Latina\u003c/h2>\n\u003cp>214 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003cbr>\n707-433-1520\u003c/p>\n\u003cfigure id=\"attachment_133497\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133497\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-800x533.jpg\" alt=\"Danielle Alvarez, center, toasts to friends and family during a special dinner menu at Mateo's Cocina Latina in Healdsburg, Calif. Saturday, June 25, 2016. Mateo's Cocina Latina is beginning to offer sustainable feasts that include every part of the animals butchered for the dinner, including suckling pig brain mousse and pigs tails\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/LIFE.MATEO-PD-071016-19_787189-1024x682.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez, center, toasts to friends and family during a special dinner menu at Mateo's Cocina Latina in Healdsburg, Calif. Saturday, June 25, 2016. Mateo's Cocina Latina is beginning to offer sustainable feasts that include every part of the animals butchered for the dinner, including suckling pig brain mousse and pigs tails \u003ccite>(Jeremy Portje )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the back of \u003ca href=\"http://mateoscocinalatina.com/home/\">Mateo’s\u003c/a> is a garden patio where the master chef grows herbs and vegetables for his seasonal, Latin cuisine. The large patio has umbrella-shaded tables for those hot summer days and heaters for the chilly months, along with strung lights and various plants for an extra cozy ambiance.\u003c/p>\n\u003ch2>Willi's Seafood and Raw Bar\u003c/h2>\n\u003cp>403 Healdsburg Ave.\u003cbr>\nHealdsburg, CA\u003c/p>\n\u003cfigure id=\"attachment_133498\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133498\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-800x558.jpg\" alt=\"Friends (from left) Lois Lee, Kirstie Moore, Mai Love, Lisa Chadrick and Kinderlin Codding celebrate Love's 40th birthday at Willi's Seafood and Raw Bar in Healdsburg\" width=\"800\" height=\"558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/jb0523_willis_table2-1024x714.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Friends (from left) Lois Lee, Kirstie Moore, Mai Love, Lisa Chadrick and Kinderlin Codding celebrate Love's 40th birthday at Willi's Seafood and Raw Bar in Healdsburg \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The East Coast and South America meet Wine Country at\u003ca href=\"https://starkrestaurants.com/stark-restaurant/willis-seafood-raw-bar/\"> this restaurant\u003c/a> located just north of the Healdsburg town square. The menu, designed for sharing, includes items ranging from New England Style “Rolls” and Latin-inspired skewers to ceviches and tartares which can be enjoyed on the popular outdoor patio.\u003c/p>\n\u003ch2>Catelli's\u003c/h2>\n\u003cp>21047 Geyserville Ave.\u003cbr>\nGeyserville, CA\u003c/p>\n\u003cfigure id=\"attachment_133499\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133499\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/catelli-1-800x623.jpg\" alt=\"Catelli's patio \" width=\"800\" height=\"623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/catelli-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/catelli-1-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/catelli-1-768x598.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Catelli's patio \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mycatellis.com/\">This large outdoor patio\u003c/a> is a luxe respite in the middle of the Dry Creek Valley. Excellent Cal-Ital menu items include paper-thin lasagna, burgers and other classics.\u003c/p>\n\u003ch2>Rustic Francis's Favorites\u003c/h2>\n\u003cp>300 Via Archimedes\u003cbr>\nGeyserville, CA\u003c/p>\n\u003cfigure id=\"attachment_133500\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Rustic-800x532.jpg\" alt=\"Rustic Francis's Favorites\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Rustic.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rustic Francis's Favorites \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://francisfordcoppolawinery.com/\">The restaurant at Francis Ford Coppola Winery\u003c/a> in Geyserville boasts a terrace overlooking the picturesque Alexander Valley and Coppola vineyards. The family-style cooking features fresh, seasonal ingredients from the property’s organic herb and produce garden.\u003c/p>\n\u003ch2>Charlie's Restaurant\u003c/h2>\n\u003cp>1320 19th Hole Dr.\u003cbr>\nWindsor, CA\u003c/p>\n\u003cfigure id=\"attachment_133501\" class=\"wp-caption alignnone\" style=\"max-width: 788px\">\u003cimg class=\"size-full wp-image-133501\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/charlies-1-1.jpg\" alt=\"Charlie's Restaurant\" width=\"788\" height=\"554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/charlies-1-1.jpg 788w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/charlies-1-1-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/charlies-1-1-768x540.jpg 768w\" sizes=\"(max-width: 788px) 100vw, 788px\">\u003cfigcaption class=\"wp-caption-text\">Charlie's Restaurant \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A favorite among our readers, \u003ca href=\"https://www.windsorgolf.com/charlies-restaurant/\">Charlie’s\u003c/a> at Windsor Golf Club offers views of the course and lake, and features weekend brunches, steaks, fresh seafood, fine wines and beers on tap.\u003c/p>\n\u003ch2>Fork Roadhouse\u003c/h2>\n\u003cp>9890 Bodega Hwy.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/JB0830_FORK_011_795518-1-1024x650.jpg\" alt=\"Fork Roadhouse \" width=\"1024\" height=\"650\">\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse\u003c/figcaption>\u003c/figure>\n\u003cp>The large patio behind\u003ca href=\"http://forkcatering.com/the-roadhouse/\"> this tiny Sebastopol roadhouse\u003c/a> is a ton of fun, with live music and cool shade by the small stream nearby. Not to mention that chef/owner Sarah Piccolo’s food is spot-on every time.\u003c/p>\n\u003ch2>Gravestein Grill\u003c/h2>\n\u003cp>8050 Bodega Ave.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/08/gravenstein-grill-1024x626.jpg\" alt=\"Gravestein Grill \" width=\"1024\" height=\"626\">\u003cfigcaption class=\"wp-caption-text\">Gravestein Grill\u003c/figcaption>\u003c/figure>\n\u003cp>Out front of\u003ca href=\"http://www.gravensteingrill.com/\"> this upscale restaurant\u003c/a>, with large Roman columns, is a stone patio with white tablecloth-lined tables surrounded by lush gardens.\u003c/p>\n\u003ch2>Handline\u003c/h2>\n\u003cp>935 Gravestein Hwy S.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/10/JB0407_HANDLINE_004_821530-1024x682.jpg\" alt=\"Handline \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Handline\u003c/figcaption>\u003c/figure>\n\u003cp>An epic patio and screened walls that open to the breeze makes\u003ca href=\"http://www.handline.com/\"> this fast/casual taco, oysters and burger spot\u003c/a> a favorite for families and happy hour. Great food, a nice list of beer and wine, plus walk-up soft serve keeps them coming back.\u003c/p>\n\u003ch2>Hopmonk Tavern\u003c/h2>\n\u003cp>230 Petaluma Ave.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2019/01/hopmonk-sebastopol-2-1024x695.jpg\" alt=\"Hopmonk\" width=\"1024\" height=\"695\">\u003cfigcaption class=\"wp-caption-text\">Hopmonk\u003c/figcaption>\u003c/figure>\n\u003cp>Sebastopol's \u003ca href=\"https://www.hopmonk.com/\">Hopmonk\u003c/a> is housed in a 1903 landmarked brick building previously used as railroad powerhouse. The outdoor beer garden has long communal tables and a fire-pit, and is host to live music on the weekends. Guests can check out the extensive “Beer Bible” while chewing on a juicy burger and other classic pub grub.\u003c/p>\n\u003ch2>Ramen Gaijin\u003c/h2>\n\u003cp>6948 Sebastopol Ave.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/JB0611_RAMEN_015_783803-1024x690.jpg\" alt=\"Ramen Gaijin \" width=\"1024\" height=\"690\">\u003cfigcaption class=\"wp-caption-text\">Ramen Gaijin\u003c/figcaption>\u003c/figure>\n\u003cp>Seasonal Japanese menu consisting of traditional regional ramen styles inspired by the offerings of local farmers and ranchers, plus an ever-changing selection of yakitori and small plate izakaya dishes to complement craft cocktails, beer, wine and sake. Enjoy the neighborhood atmosphere\u003ca href=\"http://www.ramengaijin.com/\"> on the patio\u003c/a> during the daily happy hour.\u003c/p>\n\u003ch2>Woodfour Brewing\u003c/h2>\n\u003cp>6780 Depot St.\u003cbr>\nSebastopol, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/09/Barlow055-1024x682.jpg\" alt=\"Woodfour Brewing \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Woodfour Brewing\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://woodfourbrewing.com/\">This local brewery\u003c/a> serves up solid Sonoma County-inspired dishes and has a large patio for people watching and soaking up the summer sun.\u003c/p>\n\u003ch2>Backyard\u003c/h2>\n\u003cp>6566 Front St.\u003cbr>\nForestville, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1200px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/08/backyard6.jpg\" alt=\"Backyard \" width=\"1200\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">Backyard\u003c/figcaption>\u003c/figure>\n\u003cp>Living up to its name, Forestville’s \u003ca href=\"http://www.backyardforestville.com/\">Backyard restaurant\u003c/a> has a gorgeous, sunny patio out back—a great spot for any time of the year. A large tree in the middle of the patio provides some shade on hot days, and outdoor heaters are available for the colder months. Various plant life adorns the patio, with retro lights hanging overhead.\u003c/p>\n\u003c/div>\n\u003ch2>Estero Cafe\u003c/h2>\n\u003cp>4450 Hwy. 1\u003cbr>\nValley Ford, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/02/AJ0127_VALENTINESBRUNCH_01_766111-1024x682.jpg\" alt=\"Estero Cafe Brunch \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Estero Cafe Brunch\u003c/figcaption>\u003c/figure>\n\u003cp>Bright orange umbrellas are the signature of\u003ca href=\"https://www.yelp.com/biz/estero-cafe-valley-ford\"> this tiny breakfast/brunch cafe\u003c/a> that pays daily homage to local farmers with a hand-lettered chalkboard. A note on the menu informs customers that they deep fry in local pork lard, something true foodies will travel miles to find.\u003c/p>\n\u003ch2>Rocker Oysterfeller's\u003c/h2>\n\u003cp>14415 Hwy. 1\u003cbr>\nValley Ford, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/08/rocker-oysterfellers-JBC-Photography-1024x682.jpg\" alt=\"Rocker Oysterfeller's \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Rocker Oysterfeller's\u003c/figcaption>\u003c/figure>\n\u003cp>A historic Sonoma County roadhouse,\u003ca href=\"https://www.rockeroysterfellers.com/\"> Rocker Oysterfeller's\u003c/a> kitchen and saloon near Bodega is known for its popular Chowder Day and Oysterpalooza events. The restaurant also has a large outdoor brick patio, complete with white tables and chairs, and heaters for those chilly days on the coast.\u003c/p>\n\u003ch2>Gold Coast Coffee and Bakery\u003c/h2>\n\u003cp>23577 Steelhead Blvd.\u003cbr>\nDuncans Mills, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/BS_0913__COFFEE8_575043-2-1024x682.jpg\" alt=\"Gold Coast Coffee and Bakery \" width=\"1024\" height=\"682\">\u003cfigcaption class=\"wp-caption-text\">Gold Coast Coffee and Bakery\u003c/figcaption>\u003c/figure>\n\u003cp>Stop in\u003ca href=\"https://www.sonomacounty.com/restaurants/gold-coast-coffee-and-bakery\"> historic Duncans Mills\u003c/a> for a cup of house-roasted coffee and pair it with a pastry baked in the wood fire oven (which also makes great-tasting pizza). The deck is surrounded by lush gardens.\u003c/p>\n\u003ch2>Russian River Vineyards\u003c/h2>\n\u003cp>5700 Highway 116 N.\u003cbr>\nForestville, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/02/JB1122_RRVINEYARDS_015_850910-1024x656.jpg\" alt=\"Russian River Vineyards \" width=\"1024\" height=\"656\">\u003cfigcaption class=\"wp-caption-text\">Russian River Vineyards\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.russianrivervineyards.com/\">This Forestville outpost\u003c/a> has always been a great spot to sit outside among grapevines and redwoods and ponder the Wine Country lifestyle. The weekend brunch is a great excuse to linger.\u003c/p>\n\u003ch2>Drake's Fireside Lounge\u003c/h2>\n\u003cp>103 CA-1\u003cbr>\nBodega Bay, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1001px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/09/drakes-fireside-lounge.jpg\" alt=\"Drake's Fireside Lounge\" width=\"1001\" height=\"637\">\u003cfigcaption class=\"wp-caption-text\">Drake's Fireside Lounge\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://bodegabaylodge.com/dining/drakes-fireside-lounge\">Drake's\u003c/a> is a great spot to relax and experience the Sonoma Coast. Get cozy indoors next to a stone fireplace or take in the sunset, nestled in a teak rocking chair by the outdoor fire pit. Through the lenses of the patio binoculars, you can track migrating whales, spot coastal birds, or follow the kite surfers in the distant harbor.\u003c/p>\n\u003ch2>Fisherman's Cove\u003c/h2>\n\u003cp>1850 Bay Flat Rd.\u003cbr>\nBodega Bay, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2018/08/fishermanscove-1.jpg\" alt=\"Fisherman's Cove \" width=\"1000\" height=\"581\">\u003cfigcaption class=\"wp-caption-text\">Fisherman's Cove\u003c/figcaption>\u003c/figure>\n\u003cp>A no-nonsense family-owned\u003ca href=\"https://www.fishermanscovebodegabay.com/\"> seafood shack and fishing-marine supply store\u003c/a> specializing in fresh local oysters harvested from Tamales Bay. Their crab sandwich rivals nearby Spud Point, but we’ll let you make that call.\u003c/p>\n\u003ch2>Spud Point Crab Company\u003c/h2>\n\u003cp>1910 Westshore Rd.\u003cbr>\nBodega Bay, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2016/09/cj1110_CrabPots01-1024x647.jpg\" alt=\"Crab Pots at Spud Point Crab Company \" width=\"1024\" height=\"647\">\u003cfigcaption class=\"wp-caption-text\">Crab Pots at Spud Point Crab Company\u003c/figcaption>\u003c/figure>\n\u003cp>This family operated old-style \u003ca href=\"https://www.spudpointcrab.com/\">Fishermen’s Wharf restaurant\u003c/a> is a “dream-come-true” for owners Tony and Carol Anello. The restaurant’s fresh crab and wild king salmon is caught by Tony and his son Mark. Carol and daughters Lisa and Gina run the store, serving up famous clam chowder and crab cakes. The outdoor picnic tables offer views of the bay and the fishing fleet.\u003c/p>\n\u003ch2>River's End\u003c/h2>\n\u003cp>11048 Highway 1\u003cbr>\nJenner, CA\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003cimg class=\"size-medium\" src=\"https://www.sonomamag.com/wp-content/uploads/2017/07/MA0617_CLOSETOHOME1_398915-1024x672.jpg\" alt=\"River's End \" width=\"1024\" height=\"672\">\u003cfigcaption class=\"wp-caption-text\">River's End\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ilovesunsets.com/\">This romantic Jenner restaurant\u003c/a> is the perfect place to end a day on the coast. With large windows overlooking the shore, this spot’s sunset views mixed with the fresh-out-of-the-ocean seafood is a dinner you’ll remember.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Maci Martell contributed to this article.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Post-Jardinière, Traci Des Jardins Celebrates 5 Years With Presidio's Commissary",
"title": "Post-Jardinière, Traci Des Jardins Celebrates 5 Years With Presidio's Commissary",
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"content": "\u003cp>[aside tag='traci-des-jardins' label='More Traci Des Jardin on KQED']\u003c/p>\n\u003cp>Diners and chefs around the Bay Area mourned \u003ca href=\"http://www.tracidesjardins.com/\">Traci Des Jardins\u003c/a>'s \u003ca href=\"https://www.kqed.org/bayareabites/133422/adieu-to-jardiniere-remembrances-and-caviar-in-the-iconic-restaurants-final-days\">Jardinière\u003c/a> when it closed after 21 years just last month, but, as \u003ca href=\"https://www.nytimes.com/2019/03/25/dining/jardiniere-closing-traci-des-jardins.html\">the New York Times announcement\u003c/a> reminded us, it was just a piece of Des Jardin's empire and the chef isn't planning on slowing down any time soon.\u003c/p>\n\u003cp>Des Jardins's other San Francisco projects are Mijita Cocina Mexicana, a casual Mexican restaurant in the Ferry Building, the weeknights-only bar called \u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">School Night\u003c/a>, The Commissary, Arguello and Transit (the last three are all in the Presidio and partnerships with the Presidio Trust). And on \u003cb>May 22 from 6pm-9pm\u003c/b>, The Commissary will be celebrating its own milestone: 5 years of Spanish-influenced cuisine and cocktails!\u003c/p>\n\u003cp>Des Jardins says, \"When I opened The Commissary five years ago, I was excited to have the chance to bring one of my favorite parks, the Presidio, into the lives of more San Franciscans and travelers alike and was inspired by its history as a military settlement originally established by Spanish conquistadores in the 1800s.\"\u003c/p>\n\u003cp>For just one special night, the chefs who worked alongside Des Jardins in The Commissary's kitchen will return to celebrate its 5th anniversary with a menu of cava, tapas, and paella.\u003c/p>\n\u003cfigure id=\"attachment_133576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133576\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins.jpg\" alt=\"Left to right: Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Left to right: Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins \u003ccite>(The Commissary)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Des Jardins and Executive Chef Eric Minnich will be joined by former chefs including Reylon Agustin, executive chef at Michelin-starred \u003ca href=\"http://www.maderasandhill.com/\">Madera\u003c/a> in Menlo Park, Rogelio Garcia, chef de cuisine at Michelin-starred \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a> in San Francisco and a Top Chef season 15 contestant, and Robbie Lewis, regional culinary director for Bon Appétit Management Company. Chef Tom Meckfessel will also be there with his wood-fired mobile paella, \u003ca href=\"https://www.paelladelreyes.com/\">Paella del Reyes\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I am thrilled to have some of our former chefs back in The Commissary kitchen and to toast to the wonderful past 5 years,\" says Des Jardins.\u003c/p>\n\u003cp>What will you find on the menu? Salt Cod Fritters with Garlic Aioli, Braised Pork Tostada with Aioli, Elote Fingerlime with Cotija and Espuma, Spanish Octopus with Sauce Al Pastor and Citrus are just a few mouthwatering items offered. To see the full menu and to purchase your tickets ($85 for a seat) visit The Commissary's \u003ca href=\"http://www.thecommissarysf.com/five-year-anniversary-party\">the anniversary page\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And don't forget the drinks! Bar Manager, Tony Stewart, will be shaking up a selection of his favorite cocktails, along with older selections like the longtime favorite, The Official, which has jalapeno-infused tequila, Pamplemousse rose, oloroso and grapefruit bitters.\u003c/p>\n\u003cfigure id=\"attachment_133575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails.jpg\" alt=\"An array of cocktails from The Commissary\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An array of cocktails from The Commissary \u003ccite>(Kassie Borreson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Diners and chefs around the Bay Area mourned \u003ca href=\"http://www.tracidesjardins.com/\">Traci Des Jardins\u003c/a>'s \u003ca href=\"https://www.kqed.org/bayareabites/133422/adieu-to-jardiniere-remembrances-and-caviar-in-the-iconic-restaurants-final-days\">Jardinière\u003c/a> when it closed after 21 years just last month, but, as \u003ca href=\"https://www.nytimes.com/2019/03/25/dining/jardiniere-closing-traci-des-jardins.html\">the New York Times announcement\u003c/a> reminded us, it was just a piece of Des Jardin's empire and the chef isn't planning on slowing down any time soon.\u003c/p>\n\u003cp>Des Jardins's other San Francisco projects are Mijita Cocina Mexicana, a casual Mexican restaurant in the Ferry Building, the weeknights-only bar called \u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">School Night\u003c/a>, The Commissary, Arguello and Transit (the last three are all in the Presidio and partnerships with the Presidio Trust). And on \u003cb>May 22 from 6pm-9pm\u003c/b>, The Commissary will be celebrating its own milestone: 5 years of Spanish-influenced cuisine and cocktails!\u003c/p>\n\u003cp>Des Jardins says, \"When I opened The Commissary five years ago, I was excited to have the chance to bring one of my favorite parks, the Presidio, into the lives of more San Franciscans and travelers alike and was inspired by its history as a military settlement originally established by Spanish conquistadores in the 1800s.\"\u003c/p>\n\u003cp>For just one special night, the chefs who worked alongside Des Jardins in The Commissary's kitchen will return to celebrate its 5th anniversary with a menu of cava, tapas, and paella.\u003c/p>\n\u003cfigure id=\"attachment_133576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133576\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins.jpg\" alt=\"Left to right: Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/2014_ReylonAgustin_RobbieLewis_TraciDesJardins-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Left to right: Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins \u003ccite>(The Commissary)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Des Jardins and Executive Chef Eric Minnich will be joined by former chefs including Reylon Agustin, executive chef at Michelin-starred \u003ca href=\"http://www.maderasandhill.com/\">Madera\u003c/a> in Menlo Park, Rogelio Garcia, chef de cuisine at Michelin-starred \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a> in San Francisco and a Top Chef season 15 contestant, and Robbie Lewis, regional culinary director for Bon Appétit Management Company. Chef Tom Meckfessel will also be there with his wood-fired mobile paella, \u003ca href=\"https://www.paelladelreyes.com/\">Paella del Reyes\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I am thrilled to have some of our former chefs back in The Commissary kitchen and to toast to the wonderful past 5 years,\" says Des Jardins.\u003c/p>\n\u003cp>What will you find on the menu? Salt Cod Fritters with Garlic Aioli, Braised Pork Tostada with Aioli, Elote Fingerlime with Cotija and Espuma, Spanish Octopus with Sauce Al Pastor and Citrus are just a few mouthwatering items offered. To see the full menu and to purchase your tickets ($85 for a seat) visit The Commissary's \u003ca href=\"http://www.thecommissarysf.com/five-year-anniversary-party\">the anniversary page\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And don't forget the drinks! Bar Manager, Tony Stewart, will be shaking up a selection of his favorite cocktails, along with older selections like the longtime favorite, The Official, which has jalapeno-infused tequila, Pamplemousse rose, oloroso and grapefruit bitters.\u003c/p>\n\u003cfigure id=\"attachment_133575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails.jpg\" alt=\"An array of cocktails from The Commissary\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/TheCommissary_Credit_to_KassieBorreson-cocktails-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An array of cocktails from The Commissary \u003ccite>(Kassie Borreson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drag Legend Juanita MORE! Now Has Her Own Humphry Slocombe Ice Cream",
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"content": "\u003cp>[aside tag='humphry-slocombe' label='More on Humphry Slocombe']\u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> is well known for their quirky ice cream flavors and fun collaborations (\u003ca href=\"https://www.kqed.org/bayareabites/132870/can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available\">Queer Eye\u003c/a> and \u003ca href=\"https://www.kqed.org/pop/9712/humphry-slocombe-and-cirque-du-soleil-create-the-first-circus-inspired-ice-cream-amaluna\">Cirque de Soleil\u003c/a> to name a few), and their next project in honor of Pride is no exception.\u003c/p>\n\u003cp>In partnership with Bay Area drag icon, \u003ca href=\"https://juanitamore.com/\">Juanita MORE!\u003c/a>, Humphry Slocombe's Jake Godby and Sean Vahey have created a one-of-a-kind flavor aptly called...Juanita MORE! According to the drag queen and restaurateur, \"The flavors come together perfectly. It’s absolutely delicious and filled with loads of love!\"\u003c/p>\n\u003cp>This new ice cream flavor is inspired in part by the specialty cocktail that \u003ca href=\"https://www.hitopsbar.com/hi-tops-sf\">Hi Tops\u003c/a>, the staple Castro gay sports bar, created in her honor over 10 years ago.\u003c/p>\n\u003cp>The cocktail \"was a sexy take on a Moscow Mule,\" explains Juanita MORE!, “The ingredients include blackberries, bourbon, and ginger beer. It was an instant hit and is still in great demand. It was a thrill to work for the team at Humphry Slocombe to recreate it in the form of ice cream.”\u003c/p>\n\u003cfigure id=\"attachment_133559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg\" alt=\"The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey. \u003ccite>(Cole Church)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jake Godby, co-founder of Humphry Slocombe, agrees, \"It’s was an honor to create a tribute ice cream for the legendary drag icon Juanita More! Both are over the top, slightly off-color, and just the right amount of spice and fruit.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The new Juanita MORE! flavor will be available in all Humphry Slocombe scoop shops starting in June in honor of Pride, but Humphry Slocombe, Juanita MORE! and Hi Tops are hosting \u003ca href=\"https://www.eventbrite.com/e/the-humphry-slocombe-juanita-more-ice-cream-tickets-61144019408\">a launch party\u003c/a> in San Francisco on \u003cb>Sunday, May 12 from 12pm-1pm\u003c/b>. The event is free to attend, and fans will have the chance to get an exclusive first “taste” of this new boozy flavor PLUS to hang out with the drag legend herself!\u003c/p>\n\n",
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"excerpt": "Humphry Slocombe's Pride Month collaboration with drag icon Juanita MORE! is sexy, sweet and definitely a little boozy.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> is well known for their quirky ice cream flavors and fun collaborations (\u003ca href=\"https://www.kqed.org/bayareabites/132870/can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available\">Queer Eye\u003c/a> and \u003ca href=\"https://www.kqed.org/pop/9712/humphry-slocombe-and-cirque-du-soleil-create-the-first-circus-inspired-ice-cream-amaluna\">Cirque de Soleil\u003c/a> to name a few), and their next project in honor of Pride is no exception.\u003c/p>\n\u003cp>In partnership with Bay Area drag icon, \u003ca href=\"https://juanitamore.com/\">Juanita MORE!\u003c/a>, Humphry Slocombe's Jake Godby and Sean Vahey have created a one-of-a-kind flavor aptly called...Juanita MORE! According to the drag queen and restaurateur, \"The flavors come together perfectly. It’s absolutely delicious and filled with loads of love!\"\u003c/p>\n\u003cp>This new ice cream flavor is inspired in part by the specialty cocktail that \u003ca href=\"https://www.hitopsbar.com/hi-tops-sf\">Hi Tops\u003c/a>, the staple Castro gay sports bar, created in her honor over 10 years ago.\u003c/p>\n\u003cp>The cocktail \"was a sexy take on a Moscow Mule,\" explains Juanita MORE!, “The ingredients include blackberries, bourbon, and ginger beer. It was an instant hit and is still in great demand. It was a thrill to work for the team at Humphry Slocombe to recreate it in the form of ice cream.”\u003c/p>\n\u003cfigure id=\"attachment_133559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg\" alt=\"The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey. \u003ccite>(Cole Church)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jake Godby, co-founder of Humphry Slocombe, agrees, \"It’s was an honor to create a tribute ice cream for the legendary drag icon Juanita More! Both are over the top, slightly off-color, and just the right amount of spice and fruit.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Seafood Without The Sea: Will Lab-Grown Fish Hook Consumers?",
"title": "Seafood Without The Sea: Will Lab-Grown Fish Hook Consumers?",
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"content": "\u003cp>High-tech meat alternatives are grabbing a lot of headlines these days. Last month, the Impossible Burger marked a meatless milestone with its debut as a Burger King Whopper. Meanwhile, Lou Cooperhouse was in a San Diego office park quietly forging plans to disrupt another more fragmented and opaque sector of the food industry: seafood.\u003c/p>\n\u003cp>His company, BlueNalu (a play on a Hawaiian term that means both ocean waves and mindfulness), is racing to bring to market what's known as cell-based seafood --- that is, seafood grown from cells in a lab, not harvested from the oceans.\u003c/p>\n\u003cp>BlueNalu is aiming for serious scalability — a future where cities around the globe will be home to 150,000-square-foot facilities, each able to produce enough cell-based seafood to meet the consumption demands of more than 10 million nearby residents.\u003c/p>\n\u003cp>But unlike Impossible Foods, BlueNalu is not creating a\u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/23/379124798/will-environmentalists-fall-for-faux-fish-made-from-plants\"> plant-based seafood alternative\u003c/a> like vegan Toona or shrimpless shrimp. Instead, Cooperhouse and his team are extracting a needle biopsy's worth of muscle cells from a single fish, such as a Patagonian toothfish, orange roughy and mahi-mahi. \u003c/p>\n\u003cp>Those cells are then carefully cultivated and fed a proprietary custom blend of liquid vitamins, amino acids and sugars. Eventually, the cells will grow into broad sheets of whole muscle tissue that can be cut into filets and sold fresh, frozen or packaged into other types of seafood entrees. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But unlike today's wild-caught or farmed fish options, BlueNalu's version of seafood will have no head, no tail, no bones, no blood. It's finfish, just without the swimming and breathing part. It's seafood without the sea.\u003c/p>\n\u003cp>The idea was compelling enough to prompt 58-year-old Cooperhouse to to abandon his lucrative consulting business and role as the executive director of the Rutgers Food Innovation Center, where he assisted scores of other start-ups (including Impossible Foods). In 2017, he formed a partnership with entrepreneurs Chris Somogyi and Chris Dammann, and together the team scored $4.5 million in seed funding.\u003c/p>\n\u003cp>\"Consumers are changing. They're looking at health. They're focused on the planet. This is not a fad or a trend — this is happening,\" says Cooperhouse. \"We will produce real seafood products directly from fish cells.\"\u003c/p>\n\u003cp>According to the Good Food Institute, a non-profit focused on animal-protein alternatives, BlueNalu is among a tiny handful of companies attempting this. Globally, there are roughly two dozen companies working on growing animal meat from cells, but most of them are looking at traditional livestock meats, like beef, chicken and lamb. Only six are focused on cell-based seafood, and three of them are based in California: BlueNalu is setting its sights on a variety of species, but especially those that cannot be easily farmed; Finless Foods is primarily focused on a bluefin tuna product; while the team at Wild Type is working on cell-based salmon. All are likely five to 10 years away from having actual product on the market.\u003c/p>\n\u003cp>Few of these cell-based seafood companies are able to offer tasteable products at this point, says Jen Lamy, sustainable seafood initiative manager with Good Food Institute. Indeed, at last month's Disruption in Food and Sustainability Summit in Singapore, only three people\u003ca href=\"https://www.channelnewsasia.com/news/singapore/siew-mai-goes-high-tech-singapore-s-first-cell-based-shrimp-11393320\"> were able to sample\u003c/a> \u003ca href=\"https://shiokmeats.com/\">Shiok Meat's\u003c/a> lab-grown shrimp, served in the form of traditional-looking shumai dumplings. (The rest of the audience only looked on, hoping for a shrimp-scented whiff.) Michael Selden, co-founder and CEO of Finless Foods, says they, too, are now at the stage where they have enough cell-grown bluefin tuna for sampling.\u003c/p>\n\u003cp>Cooperhouse says BlueNalu is not looking to replace wild-caught or farm-raised seafood, but is aiming to become a third alternative for seafood eaters. For vegans and vegetarians, it's a product that may blur the line. After all, in the case of BlueNalu, cells only need to be drawn from a fish once, not repeatedly, and the fish could theoretically be returned to the water. Grown without brains, organs, skin or any sentience, it's a product that may appeal to those who would normally opt for plant-based protein and — unlike some companies developing cellular meat — Cooperhouse says BlueNalu does not rely on fetal bovine serum to feed fish cells. \u003c/p>\n\u003cp>Even so, the fledgling cellular seafood industry is already poking a finger into the traditional seafood industry's most tender spots: illegal fishing and overfishing, warming ocean temperatures, ocean acidification, animal welfare and issues surrounding food waste. \u003c/p>\n\u003cp>Cooperhouse notes that cell-based seafood is free from potential contaminants that can be found in its ocean-caught counterparts — like mercury, toxins, pathogens and parasites, and even \"micro-particles of plastics,\" as the company's website notes.\u003c/p>\n\u003cp>Likewise, Finless Foods' website boasts that its product will require \"no commercial fishing from our precious oceans. No fish farming. No contaminants.\" And Good Food Institute's own\u003ca href=\"https://www.gfi.org/seafood\"> 39-page cell-based seafood report\u003c/a> begins with several pages of dire warnings of pressing environmental threats and worrisome risks to seafood-eaters — a lens through which the nonprofit make its case for growing the cell-based seafood market.\u003c/p>\n\u003cp>It's a market positioning that likely will not sit with the existing seafood industry.\u003c/p>\n\u003cp>\"If you're working on a revolutionary product in a lab, and your hope is to feed the world a healthy protein, tell people that. There's no need to scare people into your camp. Hyperbole is not transparency,\" warns Gavin Gibbons, spokesman for the National Fisheries Institute, a seafood industry trade group. \"Starting a marketing war will not sell seafood products. That will not be a successful road to go down.\"\u003c/p>\n\u003cp>Exactly what cell-based seafood will ultimately be called is also still up for grabs. A jumble of terms are already being floated: Lab-grown seafood, cultured seafood, clean seafood, slaughter-free seafood. BlueNalu\u003ca href=\"https://trademarks.justia.com/880/95/cellular-88095389.html\"> applied to trademark the term\u003c/a> \"cellular aquaculture,\" but Cooperhouse says it's unlikely to be approved\u003cstrong>, \u003c/strong>so the company is modifying its application to allow the term for use as a design mark instead. Finless Foods CEO Selden prefers the phrase \"clean seafood\" but says for now, his company is defaulting to the name the FDA uses: cell-based fish.\u003c/p>\n\u003cp>As for which government agency will regulate this new type of seafood? That's still somewhat murky. As of March, it appears that cell-based fish will fall within the Food and Drug Administration's oversight. But the specific details of what that will look like, how the products are to be labeled, or how inspections will be structured have\u003cstrong> \u003c/strong>not been sorted out yet.\u003c/p>\n\u003cp>Cooperhouse's partner in BlueNalu, Chris Somogyi, is confident the products won't end up languishing within the FDA for years, the way AquaBounty's genetically modified salmon did — in part because BlueNalu is not using any genetic modification.\u003c/p>\n\u003cp>\"We aren't using CRISPR technology. We aren't introducing new molecules into the diet. We're not introducing a new entity that doesn't exist in nature,\" he says. \"The approval will be about whether this is safe, clean and are the manufacturing processes reliable and accountable.\" \u003c/p>\n\u003cp>This part of the food industry is still so new that there's no existing trade association or lobbying group to champion cell-based meat and seafood with lawmakers and the public. But Selden says the companies within this sector are currently in the process of forming one.\u003c/p>\n\u003cp>\"We're working on the structure of it, but it's a bit slow and doesn't have a name yet,\" says Selden.\u003c/p>\n\u003cp>Finding a way to feed the world fresh, healthy and delicious seafood without harvesting the ocean's maxed-out or depleted stocks would seem to dovetail with ocean-facing NGOs that are working on serious issues of illegal fishing and habitat destruction. But so far, these groups are still lukewarm on cell-based fish.\u003c/p>\n\u003cp>Most, including Monterey Bay Aquarium's Seafood Watch, Ocean Foundation, WWF, Greenpeace and others say that for now, they're just keeping a close eye on the emerging sector. And until there's actual product available, Aaron A. McNevin, director of sustainable food for WWF, says trying to make side-by-side comparisons would be impossible.\u003c/p>\n\u003cp>\"Most alternative protein companies won't share their intellectual property without non-disclosure agreements, which is understandable,\" says McNevin. \"For example, cell culturing can be energy intensive. But we do not know the magnitude of energy it takes to culture a specific alternative, and there's no equivalency for greenhouse gas emissions vs. an amount of wild fish captured.\"\u003c/p>\n\u003cp>None of the ocean-related NGOs that NPR spoke with say they feel confident that cell-based seafood will live up to promises about reducing pressure on wild fish stocks. After all, the aquaculture side of the industry offered similar claims decades ago, but it would be difficult, for example, to prove that farm-raised salmon relieved any pressure on wild salmon stocks. Instead, we've just increased overall salmon consumption.\u003c/p>\n\u003cp>Tim Fitzgerald, director of impact for Environmental Defense Fund, says the group is also paying close attention to the advent of cell-based seafood. But he emphasized that EDF's efforts will remain focused on the recovery of wild fisheries — stocks that the U.N. says more than \u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__www.fao.org_3_I9540EN_i9540en.pdf&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=csy4yufLKIminpmXiymfLw&m=5Cgpt3pOTTPpWvE8azS9mfVfpNDSiYunEIdMFkLUSlk&s=XTirHCum83G5nQXTZi9MaUhDQpf3SMgnua6xJ2BNMrg&e=\">3.2 billion people globally\u003c/a> depend upon for at least a portion of their protein.\u003c/p>\n\u003cp>But Cooperhouse insists there's more than enough room globally for all three — wild caught, aquaculture and cell-grown seafoods.\u003c/p>\n\u003cp>\"Catch, grow or make it, I'm not even sure we'll be able to meet demand,\" he says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/05/720041152/seafood-without-the-sea-will-lab-grown-fish-hook-consumers\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>High-tech meat alternatives are grabbing a lot of headlines these days. Last month, the Impossible Burger marked a meatless milestone with its debut as a Burger King Whopper. Meanwhile, Lou Cooperhouse was in a San Diego office park quietly forging plans to disrupt another more fragmented and opaque sector of the food industry: seafood.\u003c/p>\n\u003cp>His company, BlueNalu (a play on a Hawaiian term that means both ocean waves and mindfulness), is racing to bring to market what's known as cell-based seafood --- that is, seafood grown from cells in a lab, not harvested from the oceans.\u003c/p>\n\u003cp>BlueNalu is aiming for serious scalability — a future where cities around the globe will be home to 150,000-square-foot facilities, each able to produce enough cell-based seafood to meet the consumption demands of more than 10 million nearby residents.\u003c/p>\n\u003cp>But unlike Impossible Foods, BlueNalu is not creating a\u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/23/379124798/will-environmentalists-fall-for-faux-fish-made-from-plants\"> plant-based seafood alternative\u003c/a> like vegan Toona or shrimpless shrimp. Instead, Cooperhouse and his team are extracting a needle biopsy's worth of muscle cells from a single fish, such as a Patagonian toothfish, orange roughy and mahi-mahi. \u003c/p>\n\u003cp>Those cells are then carefully cultivated and fed a proprietary custom blend of liquid vitamins, amino acids and sugars. Eventually, the cells will grow into broad sheets of whole muscle tissue that can be cut into filets and sold fresh, frozen or packaged into other types of seafood entrees. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But unlike today's wild-caught or farmed fish options, BlueNalu's version of seafood will have no head, no tail, no bones, no blood. It's finfish, just without the swimming and breathing part. It's seafood without the sea.\u003c/p>\n\u003cp>The idea was compelling enough to prompt 58-year-old Cooperhouse to to abandon his lucrative consulting business and role as the executive director of the Rutgers Food Innovation Center, where he assisted scores of other start-ups (including Impossible Foods). In 2017, he formed a partnership with entrepreneurs Chris Somogyi and Chris Dammann, and together the team scored $4.5 million in seed funding.\u003c/p>\n\u003cp>\"Consumers are changing. They're looking at health. They're focused on the planet. This is not a fad or a trend — this is happening,\" says Cooperhouse. \"We will produce real seafood products directly from fish cells.\"\u003c/p>\n\u003cp>According to the Good Food Institute, a non-profit focused on animal-protein alternatives, BlueNalu is among a tiny handful of companies attempting this. Globally, there are roughly two dozen companies working on growing animal meat from cells, but most of them are looking at traditional livestock meats, like beef, chicken and lamb. Only six are focused on cell-based seafood, and three of them are based in California: BlueNalu is setting its sights on a variety of species, but especially those that cannot be easily farmed; Finless Foods is primarily focused on a bluefin tuna product; while the team at Wild Type is working on cell-based salmon. All are likely five to 10 years away from having actual product on the market.\u003c/p>\n\u003cp>Few of these cell-based seafood companies are able to offer tasteable products at this point, says Jen Lamy, sustainable seafood initiative manager with Good Food Institute. Indeed, at last month's Disruption in Food and Sustainability Summit in Singapore, only three people\u003ca href=\"https://www.channelnewsasia.com/news/singapore/siew-mai-goes-high-tech-singapore-s-first-cell-based-shrimp-11393320\"> were able to sample\u003c/a> \u003ca href=\"https://shiokmeats.com/\">Shiok Meat's\u003c/a> lab-grown shrimp, served in the form of traditional-looking shumai dumplings. (The rest of the audience only looked on, hoping for a shrimp-scented whiff.) Michael Selden, co-founder and CEO of Finless Foods, says they, too, are now at the stage where they have enough cell-grown bluefin tuna for sampling.\u003c/p>\n\u003cp>Cooperhouse says BlueNalu is not looking to replace wild-caught or farm-raised seafood, but is aiming to become a third alternative for seafood eaters. For vegans and vegetarians, it's a product that may blur the line. After all, in the case of BlueNalu, cells only need to be drawn from a fish once, not repeatedly, and the fish could theoretically be returned to the water. Grown without brains, organs, skin or any sentience, it's a product that may appeal to those who would normally opt for plant-based protein and — unlike some companies developing cellular meat — Cooperhouse says BlueNalu does not rely on fetal bovine serum to feed fish cells. \u003c/p>\n\u003cp>Even so, the fledgling cellular seafood industry is already poking a finger into the traditional seafood industry's most tender spots: illegal fishing and overfishing, warming ocean temperatures, ocean acidification, animal welfare and issues surrounding food waste. \u003c/p>\n\u003cp>Cooperhouse notes that cell-based seafood is free from potential contaminants that can be found in its ocean-caught counterparts — like mercury, toxins, pathogens and parasites, and even \"micro-particles of plastics,\" as the company's website notes.\u003c/p>\n\u003cp>Likewise, Finless Foods' website boasts that its product will require \"no commercial fishing from our precious oceans. No fish farming. No contaminants.\" And Good Food Institute's own\u003ca href=\"https://www.gfi.org/seafood\"> 39-page cell-based seafood report\u003c/a> begins with several pages of dire warnings of pressing environmental threats and worrisome risks to seafood-eaters — a lens through which the nonprofit make its case for growing the cell-based seafood market.\u003c/p>\n\u003cp>It's a market positioning that likely will not sit with the existing seafood industry.\u003c/p>\n\u003cp>\"If you're working on a revolutionary product in a lab, and your hope is to feed the world a healthy protein, tell people that. There's no need to scare people into your camp. Hyperbole is not transparency,\" warns Gavin Gibbons, spokesman for the National Fisheries Institute, a seafood industry trade group. \"Starting a marketing war will not sell seafood products. That will not be a successful road to go down.\"\u003c/p>\n\u003cp>Exactly what cell-based seafood will ultimately be called is also still up for grabs. A jumble of terms are already being floated: Lab-grown seafood, cultured seafood, clean seafood, slaughter-free seafood. BlueNalu\u003ca href=\"https://trademarks.justia.com/880/95/cellular-88095389.html\"> applied to trademark the term\u003c/a> \"cellular aquaculture,\" but Cooperhouse says it's unlikely to be approved\u003cstrong>, \u003c/strong>so the company is modifying its application to allow the term for use as a design mark instead. Finless Foods CEO Selden prefers the phrase \"clean seafood\" but says for now, his company is defaulting to the name the FDA uses: cell-based fish.\u003c/p>\n\u003cp>As for which government agency will regulate this new type of seafood? That's still somewhat murky. As of March, it appears that cell-based fish will fall within the Food and Drug Administration's oversight. But the specific details of what that will look like, how the products are to be labeled, or how inspections will be structured have\u003cstrong> \u003c/strong>not been sorted out yet.\u003c/p>\n\u003cp>Cooperhouse's partner in BlueNalu, Chris Somogyi, is confident the products won't end up languishing within the FDA for years, the way AquaBounty's genetically modified salmon did — in part because BlueNalu is not using any genetic modification.\u003c/p>\n\u003cp>\"We aren't using CRISPR technology. We aren't introducing new molecules into the diet. We're not introducing a new entity that doesn't exist in nature,\" he says. \"The approval will be about whether this is safe, clean and are the manufacturing processes reliable and accountable.\" \u003c/p>\n\u003cp>This part of the food industry is still so new that there's no existing trade association or lobbying group to champion cell-based meat and seafood with lawmakers and the public. But Selden says the companies within this sector are currently in the process of forming one.\u003c/p>\n\u003cp>\"We're working on the structure of it, but it's a bit slow and doesn't have a name yet,\" says Selden.\u003c/p>\n\u003cp>Finding a way to feed the world fresh, healthy and delicious seafood without harvesting the ocean's maxed-out or depleted stocks would seem to dovetail with ocean-facing NGOs that are working on serious issues of illegal fishing and habitat destruction. But so far, these groups are still lukewarm on cell-based fish.\u003c/p>\n\u003cp>Most, including Monterey Bay Aquarium's Seafood Watch, Ocean Foundation, WWF, Greenpeace and others say that for now, they're just keeping a close eye on the emerging sector. And until there's actual product available, Aaron A. McNevin, director of sustainable food for WWF, says trying to make side-by-side comparisons would be impossible.\u003c/p>\n\u003cp>\"Most alternative protein companies won't share their intellectual property without non-disclosure agreements, which is understandable,\" says McNevin. \"For example, cell culturing can be energy intensive. But we do not know the magnitude of energy it takes to culture a specific alternative, and there's no equivalency for greenhouse gas emissions vs. an amount of wild fish captured.\"\u003c/p>\n\u003cp>None of the ocean-related NGOs that NPR spoke with say they feel confident that cell-based seafood will live up to promises about reducing pressure on wild fish stocks. After all, the aquaculture side of the industry offered similar claims decades ago, but it would be difficult, for example, to prove that farm-raised salmon relieved any pressure on wild salmon stocks. Instead, we've just increased overall salmon consumption.\u003c/p>\n\u003cp>Tim Fitzgerald, director of impact for Environmental Defense Fund, says the group is also paying close attention to the advent of cell-based seafood. But he emphasized that EDF's efforts will remain focused on the recovery of wild fisheries — stocks that the U.N. says more than \u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__www.fao.org_3_I9540EN_i9540en.pdf&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=csy4yufLKIminpmXiymfLw&m=5Cgpt3pOTTPpWvE8azS9mfVfpNDSiYunEIdMFkLUSlk&s=XTirHCum83G5nQXTZi9MaUhDQpf3SMgnua6xJ2BNMrg&e=\">3.2 billion people globally\u003c/a> depend upon for at least a portion of their protein.\u003c/p>\n\u003cp>But Cooperhouse insists there's more than enough room globally for all three — wild caught, aquaculture and cell-grown seafoods.\u003c/p>\n\u003cp>\"Catch, grow or make it, I'm not even sure we'll be able to meet demand,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/05/720041152/seafood-without-the-sea-will-lab-grown-fish-hook-consumers\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside tag='jacques-pepin' label='More Pépin' sites='arts,bayareabites,checkplease']\u003c/p>\n\u003cp>On \u003cb>May 3, 2019\u003c/b>, Jacques Pépin will receive a Lifetime Achievement Award at the Daytime Emmys. In honor of the occasion, we took a look back at the 16-time James Beard Award winner, French Legion of Honor member chef, author and TV personality's vibrant career. Pépin's friends, family and colleagues also got together on camera to celebrate the well-deserved honor (you will see some recognizable faces in the video above).\u003c/p>\n\u003cp>Fellow PBS chef \u003ca href=\"https://www.kqed.org/tv/programs/index.jsp?pgmid=25270\">Martin Yan\u003c/a> also puts it best, saying, \"Jacques, you have more lifetime awards than a cat has lives. Then again, I cannot think of anyone more deserving. For me, it is a privilege of a lifetime to learn from you, to be inspired by you. Congratulations, my friend.\"\u003c/p>\n\u003cp>Over his career, Pépin hosted 12 PBS cooking shows, like '\u003ca href=\"https://www.kqed.org/w/morefastfoodmyway/\">Jacques Pépin: More Fast Food My Way\u003c/a>,' '\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">Essential Pepin\u003c/a>' and '\u003ca href=\"https://www.kqed.org/jpepinheart/\">Jacques Pépin Heart & Soul\u003c/a>' to name a few. All of his programs were filmed at KQED, and it is an honor and a joy to see a member of the KQED family receive this distinguished, well-deserved award.\u003c/p>\n\u003cp>Congratulations, Chef!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>An abbreviated version of the video above will air at the Emmys ceremony.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On \u003cb>May 3, 2019\u003c/b>, Jacques Pépin will receive a Lifetime Achievement Award at the Daytime Emmys. In honor of the occasion, we took a look back at the 16-time James Beard Award winner, French Legion of Honor member chef, author and TV personality's vibrant career. Pépin's friends, family and colleagues also got together on camera to celebrate the well-deserved honor (you will see some recognizable faces in the video above).\u003c/p>\n\u003cp>Fellow PBS chef \u003ca href=\"https://www.kqed.org/tv/programs/index.jsp?pgmid=25270\">Martin Yan\u003c/a> also puts it best, saying, \"Jacques, you have more lifetime awards than a cat has lives. Then again, I cannot think of anyone more deserving. For me, it is a privilege of a lifetime to learn from you, to be inspired by you. Congratulations, my friend.\"\u003c/p>\n\u003cp>Over his career, Pépin hosted 12 PBS cooking shows, like '\u003ca href=\"https://www.kqed.org/w/morefastfoodmyway/\">Jacques Pépin: More Fast Food My Way\u003c/a>,' '\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">Essential Pepin\u003c/a>' and '\u003ca href=\"https://www.kqed.org/jpepinheart/\">Jacques Pépin Heart & Soul\u003c/a>' to name a few. All of his programs were filmed at KQED, and it is an honor and a joy to see a member of the KQED family receive this distinguished, well-deserved award.\u003c/p>\n\u003cp>Congratulations, Chef!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>An abbreviated version of the video above will air at the Emmys ceremony.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Adieu to Jardinière: Remembrances (and caviar) in the iconic restaurant's final days",
"title": "Adieu to Jardinière: Remembrances (and caviar) in the iconic restaurant's final days",
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"content": "\u003cp>\u003ci>By Chloé Hennen\u003c/i>\u003c/p>\n\u003cp>If the headline of this story reads a tad elegiac, it's because the closing of Jardinière, after dinner service this Saturday night, after 21 years as one of the most iconic spots in town, will be a loss for San Francisco.\u003c/p>\n\u003cp>At a time when the texture of the city seems to be constantly changing threads and other legacy businesses are shuttering (the beloved Beach Blanket Babylon is also soon to take its final bow), some longtime San Franciscans are feeling a bit nostalgic, wondering if future generations here will have any idea what they missed.\u003c/p>\n\u003cp>Most certainly it's yet another signal of an ending era, as fine dining destinations make way for pop-ups and food trucks with cult followings. There may never be another de facto special occasion destination here quite like Jardinière, but the city will move on as the city always does. For Traci Des Jardins, though—and for every busser, server, host, GM, bartender, line cook, and chef who's ever worked for her—it's an end scene that won't soon be forgotten. But as is usual in the case of a natural death at the end of a long run, the current tenor at the corner of Grove and Franklin streets is more tuned toward celebrating life.\u003c/p>\n\u003cfigure id=\"attachment_133425\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg\" alt=\"Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close.\" width=\"980\" height=\"718\" class=\"size-full wp-image-133425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-768x563.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close. \u003ccite>(Aubrie Pick)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I always wanted it to be excellent, and never slip,\" said the chef over the phone on Tuesday. (It never did, as reviewer Nick Czap found when he revisited \u003ca href=\"https://www.7x7.com/rediscovering-des-jardins-20-years-jardiniere-2489536353.html\">the restaurant upon its 20th anniversary\u003c/a>.) With just five dinner services to go then, she acknowledged the moment was bittersweet—amid an outpouring of sentiment, she was characteristically resolute: \"Jardinière is such a personal, high touch place, it requires a big part of me for it to feel right. I'm in a different phase in my life now, so I feel ready to let it go.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Des Jardins' signature restaurant has, of course, been a primary influencer—alongside Alice Waters' Chez Panisse and Judy Rodgers' Zuni Cafe—in the way we eat and dine here; their philosophies running deep beneath the buzz words they helped create: local, seasonal, sustainable—to say nothing of being damn delicious. But the restaurant famed for its martini-cut double doors, sparkling champagne dome, warm bread salad, and duck liver mousse was best-loved among its regulars for the culture of high care and hospitality that Des Jardins fostered with her incredibly pro and devoted team. For many, it was our Cheers—albeit a pretty fancy Cheers—where they called us by name while serving our Tsar Nicolai caviar beneath Tiffany-style lamps at the bar.\u003c/p>\n\u003cp>If you know anything about Traci, you already know that the end of \u003ca href=\"https://jardiniere.com/\">Jardinière\u003c/a> is by no means the end of Des Jardins. She will continue on in her hard-working role as a day-to-day restaurateur (let's not forget that she still helms a handful of eateries in SF) and as an \u003ca href=\"https://www.7x7.com/givers-shakers-traci-des-jardins-la-empatica-1787004397.html\">industry mentor and sage\u003c/a>. But Jardinière, as she says, was \"the mother ship,\" and it has beamed us all up in one way or another, leaving a lasting impression as the backdrop of our heady first dates, intoxicating proposals, milestone birthdays, and black-tie gala nights since it opened in 1997. The space has even seen its share of weddings, even my own.\u003c/p>\n\u003cp>In 2008 I exchanged marriage vows beneath that iconic dome, and descended that gracefully curving staircase to share croquembouche and glasses of Billecart-Salmon (the house favorite Champagne) with family and friends, Traci among them. It would probably make for a neater story had that union been happy and lasting (the setting way outlived the sanctity of the marriage), but I still carry with me that rare sense of specialness imparted by the place and its host. In an interview with 7x7 back in 2014, Traci's pal, MythBusters star Adam Savage, called her \"as salt-of-the-earth as it gets.\" She welcomes everyone around her like family.\u003c/p>\n\u003cp>In talking to Traci and to some of her team during the restaurant's final days, family is the theme that keeps bubbling up.\u003c/p>\n\u003cfigure id=\"attachment_133426\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg\" alt=\"Traci Des Jardins with Amy Reynolds, her chief of staff.\" width=\"980\" height=\"694\" class=\"size-full wp-image-133426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-768x544.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins with Amy Reynolds, her chief of staff. \u003ccite>(Amy Reynolds)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I cried all the way through it,\" she told me in a text message, on March 25th, of sharing the news with her team, just before Kim Severson \u003ca href=\"https://www.nytimes.com/2019/03/25/dining/jardiniere-closing-traci-des-jardins.html?fbclid=IwAR3PFrP6md0pxsDAPe7TBmrff4IXW8vHrF64zCKUqKwyGMIzjSkULj3h0Fs\">shared it with the world via The New York Times\u003c/a>. \"It was an amazing experience, how much they could all hold me.\"\u003c/p>\n\u003cp>Since word got out, the brick walls of the old restaurant have been packed with regulars returning to pay final tribute—my favorite-ever caviar presentation, the one that hasn't changed in 21 years, flying out of the kitchen each night and all night long.\u003c/p>\n\u003cfigure id=\"attachment_133427\" class=\"wp-caption aligncenter\" style=\"max-width: 607px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg\" alt=\"Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997.\" width=\"607\" height=\"761\" class=\"size-full wp-image-133427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg 607w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere-160x201.jpg 160w\" sizes=\"(max-width: 607px) 100vw, 607px\">\u003cfigcaption class=\"wp-caption-text\">Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997. \u003ccite>(Traci Des Jardins via Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We aren't staffed to handle this kind of volume, so alums have been coming in to work shifts, both front and back of house, to lend a hand,\" she said. \"It's the way that it feels in terms of a family, how connected our people are and the bonds they've formed here.\" Many of her closing team has been with her for ages—executive chef Audie Golder joined the line in 2009 as a 23-year-old fresh from culinary school; and chief of staff Amy Reynolds started as a hostess a decade ago. Many of those who did get away didn't go far.\u003c/p>\n\u003cp>\"Robbie Lewis' kids were practically born here,\" laughs Traci, who first hired Lewis in her pre-Jardinière days at the now-closed but then much-hyped and celebrity-backed FiDi restaurant Rubicon. He quit soon after to take a job at another much-hyped, now-closed restaurant—\"She was so pissed at me she was shaking and crying, and I was crying, and she told me I would regret this,\" Lewis remembers, \"and I did. I tucked my tail, went back to Rubicon and was all in—from that moment I decided I would do whatever Traci said. I was like, this is my person. She is my chef.\"\u003c/p>\n\u003cfigure id=\"attachment_133428\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg\" alt=\"Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day.\" width=\"980\" height=\"654\" class=\"size-full wp-image-133428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-768x513.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day. \u003ccite>(Robbie Lewis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the two-plus decades since, Lewis logged about eight years in the kitchen at Jardinière, where he became executive chef in 2002, and then helped open her pair of Presidio restaurants. He's a big, outwardly macho guy and a fierce commander in the kitchen, and yet he immediately goes soft on the topic of his mentor and her mother ship.\u003c/p>\n\u003cp>\"Traci's been thinking about this decision for some time, and she called to tell me about a week before the news broke. But on that day, I got all these calls and social media started going crazy, and it was so much more impactful than I expected. It was really an emotionally tender moment.\"\u003c/p>\n\u003cp>He recalled his early days in Traci's kitchen, where though he was just three years her junior, there was no questioning who was the boss. \"In terms of having your shit together, she was just way ahead of me. She was this force to be reckoned with, a badass chef, a ball buster, with this amazing tenacity and ability to keep cranking it out.\" Lewis captures Traci—the Scorpio who can be deadly serious and X-acto sharp, but also nurturing and old-soul wise.\u003c/p>\n\u003cp>\"She has this ability to mentor in a style that's empowering. She allows you to make mistakes. And she was always generous with me in the press, sharing her shine which a lot of chefs would never fucking do,\" he said. \"She has challenged me in so many ways, not just to be a better chef, but to be a better husband and father.\"\u003c/p>\n\u003cp>Stories like these are the norm among the Jardinière tribe. Chief of staff Reynolds met both her best friend and husband here as she worked her way through pretty much every front-of-house and service job outside of the kitchen before the chef took a chance and made the server her personal assistant. Over the past several years, they forged an unknown path together. \"In the kitchen, it's very clear what your job is. You make food, there are techniques and fundamentals. if you're cutting an onion wrong, Traci can step in and offer another way of doing it. In our world, we kind of figured it out together; her years and expertise were a mentorship for me,\" said Reynolds, who though she will remain on Traci's team, is also feeling the tug of Jardinière's last days.\u003c/p>\n\u003cp>\"It's a freak wave of emotion,\" she said. \"Some days it's all business and let's just get through steps 1 to 15, and other days it's so emotional. I gave a pep talk to the staff before service the other day and ended up just bawling—I thought, god this is so embarrassing. This is my family and my home.\"\u003c/p>\n\u003cp>Chef Audie, as they call him, never could get away from the restaurant though he did try. \"Every time I thought about leaving, some new door opened up for me here. [Traci's] given me quite a bit of creative freedom...There was a point when we were going through like 30 pounds of kimchi, and kimchi's not really an ingredient you'd expect to see at Jardinière, but she's always been open to ideas.\"\u003c/p>\n\u003cp>When someone actually does leave the restaurant, it's tradition that they tell a story, some memory of it, on their final day. \"I've been thinking about what mine would be,\" said Golder, who says meeting his wife, Michelle (now a baker at B. Patisserie), on the line back in 2012 takes the cake.\u003c/p>\n\u003cp>It seems clear that all of this—the mentorship, the bonds, the marriages, and babies—are not the product of Jardinière's 21-year tenure but rather the reason for it. Silicon Valley companies can talk all day long about their \"culture,\" but they'll never have anything on this place, where passion started, and was shared, from the top.\u003c/p>\n\u003cp>But back to that celebration of life. Jardinière may be done—get in for one last toast before the kitchen closes on Saturday, April 27th—but you'll find that same spirit of hospitality on tap, or better—in the form of a margarita—at the various local Mexican- and Spanish-style restaurants (all blessedly more affordable than the French-Californian mother ship) inspired by Traci's Mexican heritage.\u003c/p>\n\u003cp>She's also cooking up something new, because at the end of day, Traci is Jardinière—which is French for a female gardener—and still just 53, she has plenty tending left to do.\u003c/p>\n\u003cfigure id=\"attachment_133429\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg\" alt=\"Traci Des Jardins, photographed for 7x7's December 2014 print edition.\" width=\"980\" height=\"1225\" class=\"size-full wp-image-133429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-960x1200.jpg 960w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins, photographed for 7x7's December 2014 print edition. \u003ccite>(Matt Edge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>By Chloé Hennen\u003c/i>\u003c/p>\n\u003cp>If the headline of this story reads a tad elegiac, it's because the closing of Jardinière, after dinner service this Saturday night, after 21 years as one of the most iconic spots in town, will be a loss for San Francisco.\u003c/p>\n\u003cp>At a time when the texture of the city seems to be constantly changing threads and other legacy businesses are shuttering (the beloved Beach Blanket Babylon is also soon to take its final bow), some longtime San Franciscans are feeling a bit nostalgic, wondering if future generations here will have any idea what they missed.\u003c/p>\n\u003cp>Most certainly it's yet another signal of an ending era, as fine dining destinations make way for pop-ups and food trucks with cult followings. There may never be another de facto special occasion destination here quite like Jardinière, but the city will move on as the city always does. For Traci Des Jardins, though—and for every busser, server, host, GM, bartender, line cook, and chef who's ever worked for her—it's an end scene that won't soon be forgotten. But as is usual in the case of a natural death at the end of a long run, the current tenor at the corner of Grove and Franklin streets is more tuned toward celebrating life.\u003c/p>\n\u003cfigure id=\"attachment_133425\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg\" alt=\"Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close.\" width=\"980\" height=\"718\" class=\"size-full wp-image-133425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-768x563.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close. \u003ccite>(Aubrie Pick)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I always wanted it to be excellent, and never slip,\" said the chef over the phone on Tuesday. (It never did, as reviewer Nick Czap found when he revisited \u003ca href=\"https://www.7x7.com/rediscovering-des-jardins-20-years-jardiniere-2489536353.html\">the restaurant upon its 20th anniversary\u003c/a>.) With just five dinner services to go then, she acknowledged the moment was bittersweet—amid an outpouring of sentiment, she was characteristically resolute: \"Jardinière is such a personal, high touch place, it requires a big part of me for it to feel right. I'm in a different phase in my life now, so I feel ready to let it go.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Des Jardins' signature restaurant has, of course, been a primary influencer—alongside Alice Waters' Chez Panisse and Judy Rodgers' Zuni Cafe—in the way we eat and dine here; their philosophies running deep beneath the buzz words they helped create: local, seasonal, sustainable—to say nothing of being damn delicious. But the restaurant famed for its martini-cut double doors, sparkling champagne dome, warm bread salad, and duck liver mousse was best-loved among its regulars for the culture of high care and hospitality that Des Jardins fostered with her incredibly pro and devoted team. For many, it was our Cheers—albeit a pretty fancy Cheers—where they called us by name while serving our Tsar Nicolai caviar beneath Tiffany-style lamps at the bar.\u003c/p>\n\u003cp>If you know anything about Traci, you already know that the end of \u003ca href=\"https://jardiniere.com/\">Jardinière\u003c/a> is by no means the end of Des Jardins. She will continue on in her hard-working role as a day-to-day restaurateur (let's not forget that she still helms a handful of eateries in SF) and as an \u003ca href=\"https://www.7x7.com/givers-shakers-traci-des-jardins-la-empatica-1787004397.html\">industry mentor and sage\u003c/a>. But Jardinière, as she says, was \"the mother ship,\" and it has beamed us all up in one way or another, leaving a lasting impression as the backdrop of our heady first dates, intoxicating proposals, milestone birthdays, and black-tie gala nights since it opened in 1997. The space has even seen its share of weddings, even my own.\u003c/p>\n\u003cp>In 2008 I exchanged marriage vows beneath that iconic dome, and descended that gracefully curving staircase to share croquembouche and glasses of Billecart-Salmon (the house favorite Champagne) with family and friends, Traci among them. It would probably make for a neater story had that union been happy and lasting (the setting way outlived the sanctity of the marriage), but I still carry with me that rare sense of specialness imparted by the place and its host. In an interview with 7x7 back in 2014, Traci's pal, MythBusters star Adam Savage, called her \"as salt-of-the-earth as it gets.\" She welcomes everyone around her like family.\u003c/p>\n\u003cp>In talking to Traci and to some of her team during the restaurant's final days, family is the theme that keeps bubbling up.\u003c/p>\n\u003cfigure id=\"attachment_133426\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg\" alt=\"Traci Des Jardins with Amy Reynolds, her chief of staff.\" width=\"980\" height=\"694\" class=\"size-full wp-image-133426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-768x544.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins with Amy Reynolds, her chief of staff. \u003ccite>(Amy Reynolds)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I cried all the way through it,\" she told me in a text message, on March 25th, of sharing the news with her team, just before Kim Severson \u003ca href=\"https://www.nytimes.com/2019/03/25/dining/jardiniere-closing-traci-des-jardins.html?fbclid=IwAR3PFrP6md0pxsDAPe7TBmrff4IXW8vHrF64zCKUqKwyGMIzjSkULj3h0Fs\">shared it with the world via The New York Times\u003c/a>. \"It was an amazing experience, how much they could all hold me.\"\u003c/p>\n\u003cp>Since word got out, the brick walls of the old restaurant have been packed with regulars returning to pay final tribute—my favorite-ever caviar presentation, the one that hasn't changed in 21 years, flying out of the kitchen each night and all night long.\u003c/p>\n\u003cfigure id=\"attachment_133427\" class=\"wp-caption aligncenter\" style=\"max-width: 607px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg\" alt=\"Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997.\" width=\"607\" height=\"761\" class=\"size-full wp-image-133427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg 607w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere-160x201.jpg 160w\" sizes=\"(max-width: 607px) 100vw, 607px\">\u003cfigcaption class=\"wp-caption-text\">Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997. \u003ccite>(Traci Des Jardins via Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We aren't staffed to handle this kind of volume, so alums have been coming in to work shifts, both front and back of house, to lend a hand,\" she said. \"It's the way that it feels in terms of a family, how connected our people are and the bonds they've formed here.\" Many of her closing team has been with her for ages—executive chef Audie Golder joined the line in 2009 as a 23-year-old fresh from culinary school; and chief of staff Amy Reynolds started as a hostess a decade ago. Many of those who did get away didn't go far.\u003c/p>\n\u003cp>\"Robbie Lewis' kids were practically born here,\" laughs Traci, who first hired Lewis in her pre-Jardinière days at the now-closed but then much-hyped and celebrity-backed FiDi restaurant Rubicon. He quit soon after to take a job at another much-hyped, now-closed restaurant—\"She was so pissed at me she was shaking and crying, and I was crying, and she told me I would regret this,\" Lewis remembers, \"and I did. I tucked my tail, went back to Rubicon and was all in—from that moment I decided I would do whatever Traci said. I was like, this is my person. She is my chef.\"\u003c/p>\n\u003cfigure id=\"attachment_133428\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg\" alt=\"Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day.\" width=\"980\" height=\"654\" class=\"size-full wp-image-133428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-768x513.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day. \u003ccite>(Robbie Lewis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the two-plus decades since, Lewis logged about eight years in the kitchen at Jardinière, where he became executive chef in 2002, and then helped open her pair of Presidio restaurants. He's a big, outwardly macho guy and a fierce commander in the kitchen, and yet he immediately goes soft on the topic of his mentor and her mother ship.\u003c/p>\n\u003cp>\"Traci's been thinking about this decision for some time, and she called to tell me about a week before the news broke. But on that day, I got all these calls and social media started going crazy, and it was so much more impactful than I expected. It was really an emotionally tender moment.\"\u003c/p>\n\u003cp>He recalled his early days in Traci's kitchen, where though he was just three years her junior, there was no questioning who was the boss. \"In terms of having your shit together, she was just way ahead of me. She was this force to be reckoned with, a badass chef, a ball buster, with this amazing tenacity and ability to keep cranking it out.\" Lewis captures Traci—the Scorpio who can be deadly serious and X-acto sharp, but also nurturing and old-soul wise.\u003c/p>\n\u003cp>\"She has this ability to mentor in a style that's empowering. She allows you to make mistakes. And she was always generous with me in the press, sharing her shine which a lot of chefs would never fucking do,\" he said. \"She has challenged me in so many ways, not just to be a better chef, but to be a better husband and father.\"\u003c/p>\n\u003cp>Stories like these are the norm among the Jardinière tribe. Chief of staff Reynolds met both her best friend and husband here as she worked her way through pretty much every front-of-house and service job outside of the kitchen before the chef took a chance and made the server her personal assistant. Over the past several years, they forged an unknown path together. \"In the kitchen, it's very clear what your job is. You make food, there are techniques and fundamentals. if you're cutting an onion wrong, Traci can step in and offer another way of doing it. In our world, we kind of figured it out together; her years and expertise were a mentorship for me,\" said Reynolds, who though she will remain on Traci's team, is also feeling the tug of Jardinière's last days.\u003c/p>\n\u003cp>\"It's a freak wave of emotion,\" she said. \"Some days it's all business and let's just get through steps 1 to 15, and other days it's so emotional. I gave a pep talk to the staff before service the other day and ended up just bawling—I thought, god this is so embarrassing. This is my family and my home.\"\u003c/p>\n\u003cp>Chef Audie, as they call him, never could get away from the restaurant though he did try. \"Every time I thought about leaving, some new door opened up for me here. [Traci's] given me quite a bit of creative freedom...There was a point when we were going through like 30 pounds of kimchi, and kimchi's not really an ingredient you'd expect to see at Jardinière, but she's always been open to ideas.\"\u003c/p>\n\u003cp>When someone actually does leave the restaurant, it's tradition that they tell a story, some memory of it, on their final day. \"I've been thinking about what mine would be,\" said Golder, who says meeting his wife, Michelle (now a baker at B. Patisserie), on the line back in 2012 takes the cake.\u003c/p>\n\u003cp>It seems clear that all of this—the mentorship, the bonds, the marriages, and babies—are not the product of Jardinière's 21-year tenure but rather the reason for it. Silicon Valley companies can talk all day long about their \"culture,\" but they'll never have anything on this place, where passion started, and was shared, from the top.\u003c/p>\n\u003cp>But back to that celebration of life. Jardinière may be done—get in for one last toast before the kitchen closes on Saturday, April 27th—but you'll find that same spirit of hospitality on tap, or better—in the form of a margarita—at the various local Mexican- and Spanish-style restaurants (all blessedly more affordable than the French-Californian mother ship) inspired by Traci's Mexican heritage.\u003c/p>\n\u003cp>She's also cooking up something new, because at the end of day, Traci is Jardinière—which is French for a female gardener—and still just 53, she has plenty tending left to do.\u003c/p>\n\u003cfigure id=\"attachment_133429\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg\" alt=\"Traci Des Jardins, photographed for 7x7's December 2014 print edition.\" width=\"980\" height=\"1225\" class=\"size-full wp-image-133429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-960x1200.jpg 960w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins, photographed for 7x7's December 2014 print edition. \u003ccite>(Matt Edge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where's the Wagyu? In This Case, At ALX by Alexander's Steakhouse",
"title": "Where's the Wagyu? In This Case, At ALX by Alexander's Steakhouse",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_122476,news_11719669' label='More About Beef']\u003cbr>\n“Your Wagyu is waking up from its nap now.”\u003c/p>\n\u003cp>Turning to the smiling waiter at \u003ca href=\"https://alxsanfrancisco.com/\">ALX\u003c/a>, my initial confusion turned to excitement when I realized the main event was about to start.\u003c/p>\n\u003cp>You’ve probably heard of \u003ca href=\"https://alexanderssteakhouse.com/alexanders-steakhouse/\">Alexander’s Steakhouse Group\u003c/a>, a fine dining establishment providing their interpretation (according to their website) “of the classic American steakhouse with hints of Japanese influence.” They own locations in San Francisco, Cupertino and Pasadena, and they have sister establishments like The Sea and Alexander’s Patisserie.\u003c/p>\n\u003cp>ALX, opened in late 2018, is their first “casual” restaurant, combining local ingredients, classic dishes and contemporary techniques. What do I mean? Their “beer can” chicken, for example, is paired with a lavender honey glaze, red corn polenta and pickled mushrooms — not your classic BBQ in the backyard fare.\u003c/p>\n\u003cfigure id=\"attachment_133386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Jessie-Lugo-Credit-Lars-Kampmann-e1556134959835.jpg\" alt=\"ALX's Executive Chef Jessie Lugo\" width=\"1920\" height=\"2876\">\u003cfigcaption class=\"wp-caption-text\">ALX's Executive Chef Jessie Lugo \u003ccite>(Lars Kampmann)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Executive Chef Jessie Lugo (her resume includes stints at Acquerello and Alexander’s Steakhouse) leads the team. Along with overseeing the group’s first casual restaurant, Lugo is bringing the American Wagyu movement to the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At other restaurants, you might see American Wagyu on the menu, but it is usually limited to only about one to two options. With her program, Lugo has personally cultivated relationships with a wide range of farmers throughout the U.S. to offer a larger menu of intentionally thought out selections than you would find anywhere else.\u003c/p>\n\u003cp>Lugo explains, “I did some research and realized that there are a lot of farms across the country that are building up wagyu programs. It's a very exciting time to be able to work with something that is relatively unknown but shows so much promise for being a quality product that is, \"better\" on multiple levels.”\u003c/p>\n\u003cfigure id=\"attachment_133405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/wagyu-flight.jpg\" alt=\"ALX's American Wagyu menu is sourced from farmers all over America.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's American Wagyu menu is sourced from farmers all over America. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>What’s the deal with Wagyu?\u003c/h2>\n\u003cp>So how is Wagyu better? When you think of the term, you probably think Japanese — in fact, ‘wa’ means Japanese and ‘gyu’ means cattle. Maybe the words ‘expensive’ and ‘delicious’ also pop up. But why is it so desired by chefs around the world?\u003c/p>\n\u003cp>According to the \u003ca href=\"http://wagyu.org/breed-info/what-is-wagyu/\">American Wagyu Association’s website\u003c/a>, Wagyu is “healthy for you” (let’s take that advice with a grain of salt). Apparently, the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef — that’s a good thing. And 40% of that saturated fat is what we call stearic acid, “which is regarded as having a minimal impact in raising cholesterol levels.” Basically, although a Wagyu cut might be intimidatingly and heavily marbled, the rich meat is actually filled with (mostly) good fats!\u003c/p>\n\u003cfigure id=\"attachment_133406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/GettyImages-wagyu.jpg\" alt=\"This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef. \u003ccite>(MARTIN BUREAU/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It's a product that has unparalleled flavor, is more sustainable, and is even healthier for you. Wagyu fat breaks down in your body like olive oil and is a healthier fat than in normal Angus meat,” Lugo explains.\u003c/p>\n\u003cp>And now you’re probably wondering how American wagyu exists.\u003c/p>\n\u003cp>Japan imported wagyu cattle to North America in 1975, but imports dwindled (and then stopped) in 2003 when BSE (Bovine Spongiform Encephalopathy aka mad cow disease) was discovered. Exports resumed \u003ca href=\"https://www.crowdcow.com/blog/myths-and-facts-about-wagyu\">in 2012\u003c/a>, but the meat is still heavily regulated today, and you can only buy Japanese Wagyu in the U.S. in extremely limited supply — making it pretty expensive if it’s ‘real’ Wagyu.\u003c/p>\n\u003cp>Thanks to the limited supply of cows that did make it into the U.S. before imports were cut off, farmers could then crossbreed Wagyu cattle with Angus cattle, creating a new breed of American wagyu. There is still a limited supply since Wagyu cattle are bred and raised for quality, not quantity, but this also keeps the breeding practice sustainable for cattle farmers.\u003c/p>\n\u003ch2>Going directly to the source\u003c/h2>\n\u003cfigure id=\"attachment_133389\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg\" alt=\"Chef Jessie breaking down meat in the kitchen.\" width=\"1024\" height=\"1016\" class=\"size-full wp-image-133389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-800x794.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-768x762.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-1020x1012.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chef Jessie breaking down meat in the kitchen. \u003ccite>(ALX by Alexander's Steakhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she started her program, Lugo made sure she was involved in every step of the process, especially when it came to sourcing the Wagyu. Many American Wagyu farmers don’t even ship outside of their state or even their town. Instead of finding a third party to provide the meat for her program, she researched, sought out and then talked to each and every farmer brought into the program herself, easing their worries by having direct, honest communication and working with them directly every step of the way, from pricing to packaging.\u003c/p>\n\u003cp>Jennifer James from \u003ca href=\"https://stoneranchmontana.com/\">Stone Ranch Farms\u003c/a> in Montana says, “[We were skeptical at first] until we had a phone conversation with her, having a lot of people asking for \"samples\" of our product online, and claiming to be chefs or specialized distributors. Chef Jessie was as genuine in her interest in our product and story as she was in her excitement about the program she was putting together.”\u003c/p>\n\u003cfigure id=\"attachment_133410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/stone-ranch.jpg\" alt=\"The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some farmers took their vetting further and flew out to meet Lugo in person and to make sure she would be treating their product with respect.\u003c/p>\n\u003cp>Building such strong relationships with the farmers is important to Lugo: “You get out what you put in, and it takes time, love, and care to get such a great product. I’ve spoken to so many farmers and they are all so kind and genuinely care about their product.” The care she has for their product shows and some of her providers have even extended a few invitations for her to visit some farms. (She hasn't been able to make those trips yet, but intends to down the road).\u003c/p>\n\u003ch2>Does it live up to the hype?\u003c/h2>\n\u003cp>The program itself offers only four cuts at any given moment, but the meat is intentionally sourced from different regions of the U.S. so diners can taste the way that climate and geography can impart subtle differences in flavor to the beef. ALX’s menu currently offers three-ounce cuts of each Wagyu option but will offer four-ounce cuts soon. Also in the works is a Wagyu flight: two-ounce cuts of all four options for a consolidated price.\u003c/p>\n\u003cp>Jane Chong, a PR rep for ALX, says, “If the farm is large enough, Jessie will request certain cuts, but, for some smaller farms, it's all dependent on availability. Since she has started developing relationships with farmers, some will let her know when they are going to slaughter, and they will actually ask Jessie in advance what she would like to order.”\u003c/p>\n\u003cp>Lugo currently receives roughly 6-8 lbs per farm, and the meat is shipped to her in specific cuts (boneless ribeye roasts, boneless N.Y. strips, or whole tenderloins). With limited quantities, it is possible for a certain ranch to be sold out at any given time depending on popularity.\u003c/p>\n\u003cfigure id=\"attachment_133408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/durham-ranch.jpg\" alt=\"The Durham Ranch Wagyu is Texas born and Nebraska raised.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Durham Ranch Wagyu is Texas born and Nebraska raised. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the time I visited, the four options on the menu were from Lindsey Ranch (Oregon), Lone Mountain (New Mexico), Stone Ranch (Montana), and Durham Ranch (Texas-born, Nebraska-raised).\u003c/p>\n\u003cp>ALX also offers a Wagyu of the Day option that will change based on whatever they have available that day. When I visited, it was a flat iron steak. Lugo had taken the steak (normally a more tough cut of meat) and transformed it by removing the tough sinew and rolling it (like a little meat roulade) before cooking to keep all the moisture and flavor inside.\u003c/p>\n\u003cfigure id=\"attachment_133409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/flat-iron-wagyu.jpg\" alt=\"ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-133409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1200x782.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Wagyu of the Day is definitely a solid option if you’re looking for a full meal (it came with fries). But back to the tasting program!\u003c/p>\n\u003cp>Lone Mountain Wagyu was the only 100% fullblood tajima (\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_Black\">Japanese Black cattle\u003c/a>) on the menu, making it the most expensive cut at $75. For price comparisons, I tried checking other restaurant menus to see how their A5 Wagyu was priced, but I had no luck and had to visit Yelp (so take these numbers with a grain of salt and potential human exaggeration thrown in). One reviewer who visited Niku Steakhouse \u003ca href=\"https://www.yelp.com/biz/niku-steakhouse-san-francisco\">wrote\u003c/a> that the A5 Wagyu was priced at $300 for 8 ounces. \u003ca href=\"https://www.yelp.com/biz/5a5-steak-lounge-san-francisco-4\">Another review\u003c/a> for 5A5 Steak Lounge (see the \u003ca href=\"https://www.kqed.org/checkplease/19887/check-please-bay-area-reviews-tommys-joynt-belotti-ristorante-e-bottega-5a5-steak-lounge\">Check, Please! Bay Area review\u003c/a>) said a 4-ounce cut ran for $150 and up.\u003c/p>\n\u003cp>American Wagyu is expensive but, because it is a domestic product, it is less expensive than Japanese Wagyu due to the latter’s import fees and an extremely limited amount of available product.\u003c/p>\n\u003cp>So, what’s the verdict?\u003c/p>\n\u003cfigure id=\"attachment_133407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lone-mountain.jpg\" alt=\"The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Inserting a disclaimer here:\u003c/b> I am not a meat expert by any means. Luckily, the menu at ALX is smart to provide all the basic information and tasting notes for each cut of Wagyu like it’s a glass of fine wine.\u003c/p>\n\u003cp>I thought each cut was delicious, but the Lone Mountain and Stone Ranch Wagyus were definitely my favorites. Thanks to that high marbling, the knife cut through the meat like butter. A 3-ounce cut, when it’s all said and done, feels like nothing if you’re coming in hungry, but you can also supplement your Wagyu with ALX’s extensive menu of sides and sweets. I recommend getting an order of goat cheese stuffed tots and brussels sprouts.\u003c/p>\n\u003cfigure id=\"attachment_133411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/alx-tots.jpg\" alt=\"ALX's housemade tater tots are stuffed with chevre goat cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's housemade tater tots are stuffed with chevre goat cheese. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Personally, I have never had A5 Wagyu so can’t compare the two versions for you. The cuts of tender beef at ALX were pretty satisfying to me, but you’ll have to try them for yourself. But maybe, instead of asking “is it worth it,” go into ALX’s American Wagyu program with the mindset of supporting American farmers and learning something new! Not many outside of the food industry know about American Wagyu, and Chef Lugo’s unique program serves to educate both diners and peers while putting these hardworking farmers and their beloved product on the pedestal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s a delicious future ahead of us, and farmers like James believe so too: “We’re optimistic that the future looks bright for Wagyu, and if our customers are anything like us – it’s really hard for us to eat any other kind of steak now.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n“Your Wagyu is waking up from its nap now.”\u003c/p>\n\u003cp>Turning to the smiling waiter at \u003ca href=\"https://alxsanfrancisco.com/\">ALX\u003c/a>, my initial confusion turned to excitement when I realized the main event was about to start.\u003c/p>\n\u003cp>You’ve probably heard of \u003ca href=\"https://alexanderssteakhouse.com/alexanders-steakhouse/\">Alexander’s Steakhouse Group\u003c/a>, a fine dining establishment providing their interpretation (according to their website) “of the classic American steakhouse with hints of Japanese influence.” They own locations in San Francisco, Cupertino and Pasadena, and they have sister establishments like The Sea and Alexander’s Patisserie.\u003c/p>\n\u003cp>ALX, opened in late 2018, is their first “casual” restaurant, combining local ingredients, classic dishes and contemporary techniques. What do I mean? Their “beer can” chicken, for example, is paired with a lavender honey glaze, red corn polenta and pickled mushrooms — not your classic BBQ in the backyard fare.\u003c/p>\n\u003cfigure id=\"attachment_133386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Jessie-Lugo-Credit-Lars-Kampmann-e1556134959835.jpg\" alt=\"ALX's Executive Chef Jessie Lugo\" width=\"1920\" height=\"2876\">\u003cfigcaption class=\"wp-caption-text\">ALX's Executive Chef Jessie Lugo \u003ccite>(Lars Kampmann)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Executive Chef Jessie Lugo (her resume includes stints at Acquerello and Alexander’s Steakhouse) leads the team. Along with overseeing the group’s first casual restaurant, Lugo is bringing the American Wagyu movement to the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At other restaurants, you might see American Wagyu on the menu, but it is usually limited to only about one to two options. With her program, Lugo has personally cultivated relationships with a wide range of farmers throughout the U.S. to offer a larger menu of intentionally thought out selections than you would find anywhere else.\u003c/p>\n\u003cp>Lugo explains, “I did some research and realized that there are a lot of farms across the country that are building up wagyu programs. It's a very exciting time to be able to work with something that is relatively unknown but shows so much promise for being a quality product that is, \"better\" on multiple levels.”\u003c/p>\n\u003cfigure id=\"attachment_133405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/wagyu-flight.jpg\" alt=\"ALX's American Wagyu menu is sourced from farmers all over America.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's American Wagyu menu is sourced from farmers all over America. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>What’s the deal with Wagyu?\u003c/h2>\n\u003cp>So how is Wagyu better? When you think of the term, you probably think Japanese — in fact, ‘wa’ means Japanese and ‘gyu’ means cattle. Maybe the words ‘expensive’ and ‘delicious’ also pop up. But why is it so desired by chefs around the world?\u003c/p>\n\u003cp>According to the \u003ca href=\"http://wagyu.org/breed-info/what-is-wagyu/\">American Wagyu Association’s website\u003c/a>, Wagyu is “healthy for you” (let’s take that advice with a grain of salt). Apparently, the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef — that’s a good thing. And 40% of that saturated fat is what we call stearic acid, “which is regarded as having a minimal impact in raising cholesterol levels.” Basically, although a Wagyu cut might be intimidatingly and heavily marbled, the rich meat is actually filled with (mostly) good fats!\u003c/p>\n\u003cfigure id=\"attachment_133406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/GettyImages-wagyu.jpg\" alt=\"This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef. \u003ccite>(MARTIN BUREAU/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It's a product that has unparalleled flavor, is more sustainable, and is even healthier for you. Wagyu fat breaks down in your body like olive oil and is a healthier fat than in normal Angus meat,” Lugo explains.\u003c/p>\n\u003cp>And now you’re probably wondering how American wagyu exists.\u003c/p>\n\u003cp>Japan imported wagyu cattle to North America in 1975, but imports dwindled (and then stopped) in 2003 when BSE (Bovine Spongiform Encephalopathy aka mad cow disease) was discovered. Exports resumed \u003ca href=\"https://www.crowdcow.com/blog/myths-and-facts-about-wagyu\">in 2012\u003c/a>, but the meat is still heavily regulated today, and you can only buy Japanese Wagyu in the U.S. in extremely limited supply — making it pretty expensive if it’s ‘real’ Wagyu.\u003c/p>\n\u003cp>Thanks to the limited supply of cows that did make it into the U.S. before imports were cut off, farmers could then crossbreed Wagyu cattle with Angus cattle, creating a new breed of American wagyu. There is still a limited supply since Wagyu cattle are bred and raised for quality, not quantity, but this also keeps the breeding practice sustainable for cattle farmers.\u003c/p>\n\u003ch2>Going directly to the source\u003c/h2>\n\u003cfigure id=\"attachment_133389\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg\" alt=\"Chef Jessie breaking down meat in the kitchen.\" width=\"1024\" height=\"1016\" class=\"size-full wp-image-133389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-800x794.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-768x762.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-1020x1012.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chef Jessie breaking down meat in the kitchen. \u003ccite>(ALX by Alexander's Steakhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she started her program, Lugo made sure she was involved in every step of the process, especially when it came to sourcing the Wagyu. Many American Wagyu farmers don’t even ship outside of their state or even their town. Instead of finding a third party to provide the meat for her program, she researched, sought out and then talked to each and every farmer brought into the program herself, easing their worries by having direct, honest communication and working with them directly every step of the way, from pricing to packaging.\u003c/p>\n\u003cp>Jennifer James from \u003ca href=\"https://stoneranchmontana.com/\">Stone Ranch Farms\u003c/a> in Montana says, “[We were skeptical at first] until we had a phone conversation with her, having a lot of people asking for \"samples\" of our product online, and claiming to be chefs or specialized distributors. Chef Jessie was as genuine in her interest in our product and story as she was in her excitement about the program she was putting together.”\u003c/p>\n\u003cfigure id=\"attachment_133410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/stone-ranch.jpg\" alt=\"The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some farmers took their vetting further and flew out to meet Lugo in person and to make sure she would be treating their product with respect.\u003c/p>\n\u003cp>Building such strong relationships with the farmers is important to Lugo: “You get out what you put in, and it takes time, love, and care to get such a great product. I’ve spoken to so many farmers and they are all so kind and genuinely care about their product.” The care she has for their product shows and some of her providers have even extended a few invitations for her to visit some farms. (She hasn't been able to make those trips yet, but intends to down the road).\u003c/p>\n\u003ch2>Does it live up to the hype?\u003c/h2>\n\u003cp>The program itself offers only four cuts at any given moment, but the meat is intentionally sourced from different regions of the U.S. so diners can taste the way that climate and geography can impart subtle differences in flavor to the beef. ALX’s menu currently offers three-ounce cuts of each Wagyu option but will offer four-ounce cuts soon. Also in the works is a Wagyu flight: two-ounce cuts of all four options for a consolidated price.\u003c/p>\n\u003cp>Jane Chong, a PR rep for ALX, says, “If the farm is large enough, Jessie will request certain cuts, but, for some smaller farms, it's all dependent on availability. Since she has started developing relationships with farmers, some will let her know when they are going to slaughter, and they will actually ask Jessie in advance what she would like to order.”\u003c/p>\n\u003cp>Lugo currently receives roughly 6-8 lbs per farm, and the meat is shipped to her in specific cuts (boneless ribeye roasts, boneless N.Y. strips, or whole tenderloins). With limited quantities, it is possible for a certain ranch to be sold out at any given time depending on popularity.\u003c/p>\n\u003cfigure id=\"attachment_133408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/durham-ranch.jpg\" alt=\"The Durham Ranch Wagyu is Texas born and Nebraska raised.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Durham Ranch Wagyu is Texas born and Nebraska raised. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the time I visited, the four options on the menu were from Lindsey Ranch (Oregon), Lone Mountain (New Mexico), Stone Ranch (Montana), and Durham Ranch (Texas-born, Nebraska-raised).\u003c/p>\n\u003cp>ALX also offers a Wagyu of the Day option that will change based on whatever they have available that day. When I visited, it was a flat iron steak. Lugo had taken the steak (normally a more tough cut of meat) and transformed it by removing the tough sinew and rolling it (like a little meat roulade) before cooking to keep all the moisture and flavor inside.\u003c/p>\n\u003cfigure id=\"attachment_133409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/flat-iron-wagyu.jpg\" alt=\"ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-133409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1200x782.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Wagyu of the Day is definitely a solid option if you’re looking for a full meal (it came with fries). But back to the tasting program!\u003c/p>\n\u003cp>Lone Mountain Wagyu was the only 100% fullblood tajima (\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_Black\">Japanese Black cattle\u003c/a>) on the menu, making it the most expensive cut at $75. For price comparisons, I tried checking other restaurant menus to see how their A5 Wagyu was priced, but I had no luck and had to visit Yelp (so take these numbers with a grain of salt and potential human exaggeration thrown in). One reviewer who visited Niku Steakhouse \u003ca href=\"https://www.yelp.com/biz/niku-steakhouse-san-francisco\">wrote\u003c/a> that the A5 Wagyu was priced at $300 for 8 ounces. \u003ca href=\"https://www.yelp.com/biz/5a5-steak-lounge-san-francisco-4\">Another review\u003c/a> for 5A5 Steak Lounge (see the \u003ca href=\"https://www.kqed.org/checkplease/19887/check-please-bay-area-reviews-tommys-joynt-belotti-ristorante-e-bottega-5a5-steak-lounge\">Check, Please! Bay Area review\u003c/a>) said a 4-ounce cut ran for $150 and up.\u003c/p>\n\u003cp>American Wagyu is expensive but, because it is a domestic product, it is less expensive than Japanese Wagyu due to the latter’s import fees and an extremely limited amount of available product.\u003c/p>\n\u003cp>So, what’s the verdict?\u003c/p>\n\u003cfigure id=\"attachment_133407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lone-mountain.jpg\" alt=\"The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Inserting a disclaimer here:\u003c/b> I am not a meat expert by any means. Luckily, the menu at ALX is smart to provide all the basic information and tasting notes for each cut of Wagyu like it’s a glass of fine wine.\u003c/p>\n\u003cp>I thought each cut was delicious, but the Lone Mountain and Stone Ranch Wagyus were definitely my favorites. Thanks to that high marbling, the knife cut through the meat like butter. A 3-ounce cut, when it’s all said and done, feels like nothing if you’re coming in hungry, but you can also supplement your Wagyu with ALX’s extensive menu of sides and sweets. I recommend getting an order of goat cheese stuffed tots and brussels sprouts.\u003c/p>\n\u003cfigure id=\"attachment_133411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/alx-tots.jpg\" alt=\"ALX's housemade tater tots are stuffed with chevre goat cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's housemade tater tots are stuffed with chevre goat cheese. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Personally, I have never had A5 Wagyu so can’t compare the two versions for you. The cuts of tender beef at ALX were pretty satisfying to me, but you’ll have to try them for yourself. But maybe, instead of asking “is it worth it,” go into ALX’s American Wagyu program with the mindset of supporting American farmers and learning something new! Not many outside of the food industry know about American Wagyu, and Chef Lugo’s unique program serves to educate both diners and peers while putting these hardworking farmers and their beloved product on the pedestal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s a delicious future ahead of us, and farmers like James believe so too: “We’re optimistic that the future looks bright for Wagyu, and if our customers are anything like us – it’s really hard for us to eat any other kind of steak now.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "BottleRock Williams Sonoma Culinary Stage 2019: Andrew Zimmern, Jeff Goldblum, Antoni Porowski, More",
"title": "BottleRock Williams Sonoma Culinary Stage 2019: Andrew Zimmern, Jeff Goldblum, Antoni Porowski, More",
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"content": "\u003cp>BottleRock Napa Valley returns May 24–26, but no festival is complete without food and drink to get you through three days of fun.\u003c/p>\n\u003cp>That's where the Williams Sonoma Culinary Stage comes in as a mini food festival within the larger music festival. This year's star-studded lineup is even bigger with stars like \u003cem>Top Chef\u003c/em>‘s Padma Lakshmi and Gail Simmons, Trisha Yearwood, \u003cem>Queer Eye\u003c/em>’s Antoni Porowski, Iron Chef Masaharu Morimoto and Travel Channel star Andrew Zimmern headlining the Culinary Stage (KCBS “Foodie Chap” Liam Mayclem will be the event's emcee).\u003cbr>\n[aside postID=\"arts_13848210\" label=\"See Who's Playing\"]\u003cbr>\nLast year, we saw Martha Stewart cook with Macklemore and Giada De Laurentiis make pasta with Halsey. The Culinary Stage even broke a World Record with Snoop Dogg and Michael Voltaggio collaborating to make the World’s Largest Gin and Juice. The antics continue this year with even more celebrity pairings to entertain attendees with demonstrations, performances and more.\u003c/p>\n\u003cp>Celebrity chefs include \u003cem>Top Chef\u003c/em> host Graham Elliot, \u003cem>Top Chef\u003c/em>’s Voltaggio Brothers of Estuary restaurant, Aarón Sánchez of Fox’s Masterchef, Food Network star Duff Goldman, Vice Network star Matty Matheson, \u003cem>Top Chef\u003c/em> Masters Ludo LeFebvre, \u003cem>Top Chef\u003c/em> Richard Blais, \u003cem>Top Chef Masters\u003c/em> Hubert Keller, Travel Channel star Adam Richman, Flour Shop bakery founder Amirah Kassem and Nic Jones from Goose & Gander in St. Helena Napa Valley. As part of winning the latest season of \u003cem>Top Chef\u003c/em>\u003cem>,\u003c/em> chef Kelsey Barnard Clark will also be making her debut appearance on the Williams Sonoma Culinary Stage.\u003c/p>\n\u003cp>Joining the culinary talent on the Williams Sonoma Stage are musicians Alice Cooper, Questlove, Big Boi, Lukas Nelson, Juanes, Tré Cool of Green Day, Ben McKee of Imagine Dragons, Daniel Platzman of Imagine Dragons, Taylor Hawkins of Chevy Metal, Cypress Hill, Michael Franti, Too $hort, AJR, Game of Thrones's Kristian Nairn, The Regrettes and Shannon Shaw.\u003c/p>\n\u003cp>WWE star wrestlers The Bella Twins, along with sports legends Ken Griffey Jr., former MLB Pitcher Jake Peavy and Marshawn Lynch will also join the fun, as well as celebrities \u003ca href=\"https://www.kqed.org/arts/13844589/jeff-goldblum-the-jazz-artist-life-uh-finds-a-way\">Jeff Goldblum\u003c/a>, Will & Grace’s Eric McCormack, Ali Lartner of the Resident Evil films, Gary Dell A'Bate (Baba Booey) of The Howard Stern Show, KTVU Sports Director Mark Ibanez and Napa City Mayor Jill Techel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In addition to the Williams Sonoma Culinary Stage, there will be a variety of dining options throughout the festival grounds featuring many of the most celebrated chefs and restaurateurs from the Napa Valley and beyond.\u003c/p>\n\u003cp>VIP passes are already sold out, but limited 3-day and single-day general admission passes are available \u003ca href=\"https://www.bottlerocknapavalley.com/\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>BottleRock Napa Valley runs May 24–26 at the Napa Valley Expo. \u003ca href=\"https://www.bottlerocknapavalley.com/\">Details here.\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>BottleRock Napa Valley returns May 24–26, but no festival is complete without food and drink to get you through three days of fun.\u003c/p>\n\u003cp>That's where the Williams Sonoma Culinary Stage comes in as a mini food festival within the larger music festival. This year's star-studded lineup is even bigger with stars like \u003cem>Top Chef\u003c/em>‘s Padma Lakshmi and Gail Simmons, Trisha Yearwood, \u003cem>Queer Eye\u003c/em>’s Antoni Porowski, Iron Chef Masaharu Morimoto and Travel Channel star Andrew Zimmern headlining the Culinary Stage (KCBS “Foodie Chap” Liam Mayclem will be the event's emcee).\u003cbr>\n\u003c/p>\u003c/div>",
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