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"content": "\u003cp>Katherine Harmon Courage wants us to think about digestion as a collaborative journey between us and our microbes. In her new book, \u003ca href=\"https://www.npr.org/books/titles/697117567/cultured-how-ancient-foods-can-feed-our-microbiome\">\u003cem>Cultured: How Ancient Foods Can Feed Our Microbiome\u003c/em>\u003c/a>, she envisions digestion not as a simple food-in, excrement-out process, but as a series of encounters with varying microbial players that takes place along the winding 30-foot tunnel of our gastrointestinal tract. Along the way, microbes digest the food we can't, and in return we give them a warm, well-stocked place to live.\u003c/p>\n\u003cp>[contextly_sidebar id=\"z83tTpd5wCRp3bc26Mzog967LOTteGui\"]\u003c/p>\n\u003cp>But a surge in microbiome research over the past two decades has revealed they do much more than simply digest food. They can \u003ca href=\"https://www.npr.org/sections/thesalt/2018/08/06/635362706/diet-hit-a-snag-your-gut-bacteria-may-be-partly-to-blame\">mediate weight gain\u003c/a>, \u003ca href=\"https://www.npr.org/sections/goatsandsoda/2018/04/07/598093165/could-you-fight-off-worms-depends-on-your-gut-microbes\">fight off infection\u003c/a>, and even \u003ca href=\"https://www.npr.org/sections/health-shots/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds\">alter our mood\u003c/a>. Scientists still have much to learn about the identity of these microbes, which are important, and how the beneficial ones work their magic.\u003c/p>\n\u003cp>Incomplete understanding hasn't stopped the burgeoning probiotic industry, which argues that we can improve our gut health by taking a pill stuffed with billions of beneficial strains of bacteria, or eating a probiotic-infused yogurt with breakfast. The thinking goes that we just need to eat the right microbes to construct a healthier gut.\u003c/p>\n\u003cp>Courage believes this focus on the microbes themselves is myopic. She views the process of digestion as collaborative because the food we put into our bodies affects the kinds of bacteria that live and thrive there. In her book, she explores the science behind how what we feed our microbes affects our health.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She thinks we can learn how to better work together with our microbial partners by looking to the past. From Greenland to Greece, Courage explores the ancient gut-friendly foods that have become integral parts of many food cultures, and offers suggestions on how to diversify the kinds of foods we feed our microbiome.\u003c/p>\n\u003cp>We spoke with Courage about the science behind pro- and prebiotics, and what she learned exploring fermented staples across the world. The interview has been edited for brevity and clarity.\u003c/p>\n\u003cp>\u003cstrong>A lot of the buzz around the microbiome has been about the microbes themselves, and what they do for us. You focus much of your book on what they eat, the \" prebiotics\" we feed them. Why?\u003c/strong>\u003c/p>\n\u003cp>It may be less interesting to talk about fiber than about all these new species we're learning about and infusing into foods, but what we feed our microbes is just as important as what microbes are there.\u003c/p>\n\u003cp>I think that, from our human perspective, it's helpful to think about microbes in two broad categories. There are microbes that we have in our guts throughout our lives that are adapted for living there, and then there are the microbes we get from food or supplements. Those latter ones just kind of pass through. They can survive the journey, and can certainly provide benefits along the way, but they aren't long-term residents of the gut, and they're not going to have the long-term health impacts that more-permanent residents might have.\u003c/p>\n\u003cp>We're starting to learn more about how we can create the conditions for those resident microbes to thrive and potentially benefit us, and a large part of that is what we feed them. And much of what we feed them is fiber.\u003c/p>\n\u003cp>\u003cstrong>What happens if we don't feed our microbes?\u003c/strong>\u003c/p>\n\u003cp>So then they start to eat us — our lower intestine, which is only a single human cell thick, which helps us absorb as much as we can from our digested food before we expel it. But it also makes it easy for things to escape.\u003c/p>\n\u003cp>When our microbes don't get enough fiber, they can start eating away the mucus lining protecting this thin layer, and sometimes the lining can break, which can lead, literally, to leaky gut syndrome, which is associated with many poor health outcomes.\u003c/p>\n\u003cp>\u003cstrong>When I think of fiber, I think processed, cardboard-like breakfast cereal. Is fiber more diverse than that? How important is having a diverse diet of fiber to cultivating a healthy microbiome?\u003c/strong>\u003c/p>\n\u003cp>Prebiotic fiber is just any kind of carbohydrate that we can't digest ourselves that instead passes through out digestive system as food for microbes. There are many different types of fiber that get broken down by different microbes at different stages of digestion. That's why it's a good idea to eat a wide variety of foods, and not just focus on a particular supplement here and there. Lots of different kinds of fibers help lots of different microbes thrive and create different beneficial compounds for us. Which is good because we're learning that generally, a more diverse microbiome is an indicator of health. If you look at people's guts around the world — and even in the same society — people with more diverse microbiomes tend to be healthier overall.\u003c/p>\n\u003cp>\u003cstrong>What are some examples of different types of fiber and the foods that carry them?\u003c/strong>\u003c/p>\n\u003cp>One kind of fiber that's gotten a lot of focus is inulin. We've actually been adding it to foods for longer than we've been looking closely at it, but it's commonly found in foods like chicory root or sunchokes. It's a very long carbohydrate chain, which means it takes a bit longer to pass through our system and get broken down by microbes. Research shows that it encourages growth of \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4908950/\">bifidobacteria\u003c/a>, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4045285/\">lactobacteria \u003c/a>[two strains of bacteria commonly associated with health benefits].\u003c/p>\n\u003cp>Another big one comes from fruits and veggies, called Fructo-oligosaccharides. It's shorter than inulin and adding it to your diet has been shown to reduce markers of inflammation.\u003c/p>\n\u003cp>Galacto-oligosaccharides are another form of fiber found in milk, and are broken down in the colon.\u003c/p>\n\u003cp>I was really surprised to learn about resistant starch as another form of fiber. It comes from more simple carbohydrates that have been cooked and then cooled; think of cold potato or pasta salad. So once those starches are crystallized, they become the type of resistant starch that our bodies can't break down anymore [but our microbes can]. Even cold pasta, which you don't necessarily think of as being healthy, can be a great source of resistant starch.\u003c/p>\n\u003cp>\u003cstrong>Do other aspects of our diet besides fiber affect the microbiome?\u003c/strong>\u003c/p>\n\u003cp>Almost everything we eat has some kind of impact on our microbes. One example I talk about in the book is meat. Really kind of fatty meats like pork can have a negative health impact on us via our microbes, because they produce a metabolite called \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5127123/\">TMAO, \u003c/a>which has been linked to negative health outcomes. But fish oil has been shown to be beneficial — the microbes of mice fed fish oil instead of pork lard produced much fewer TMAOs.\u003c/p>\n\u003cp>Another exciting area of research is looking at how gene expression in the same microbial strains can change, based on what they're being fed. Different metabolites get produced not by different microbes, but by the same microbes being fed differently.\u003c/p>\n\u003cp>\u003cstrong>You looked at a lot of research comparing Western diets to more traditional, hunter-gatherer diets. How did their diets and microbiomes differ?\u003c/strong>\u003c/p>\n\u003cp>Researchers look to hunter-gatherer societies to try to understand what our ancestral diets looked like, before the advent of agriculture. This can give us clues potentially to the kinds of diets humans are adapted for.\u003c/p>\n\u003cp>These studies find that we eat a lot less fiber than we probably used to.\u003c/p>\n\u003cp>The FDA recommends something like 30 grams of fiber a day, but most Americans don't even get that. Traditional hunter-gatherer cultures, like the Hadza group in Africa, eat 100-plus grams of fiber a day.\u003c/p>\n\u003cp>So people eating modern, Western diets are getting maybe 15 to 30 grams of fiber a day, when our bodies may be adapted to expect over 100. This lack of fiber seems to be making a big impact on the diversity of our microbiome. These traditional, high-fiber dieters have a much more diverse microbiome than [people eating] more modern diets, [and the former] is often linked to better health outcomes. It's hard to draw hard conclusions about cause and effect here, because there are so many other lifestyle factors at play, but it certainly seems that our low-fiber diet is not great for our health.\u003c/p>\n\u003cp>\u003cstrong>In reporting your book, you go on a culinary quest exploring all these different fermented and microbial foods. What was the most surprising food you encountered?\u003c/strong>\u003c/p>\n\u003cp>By far it was Kiviak, which is a traditional Inuit food from Greenland. Kiviak is birds, specifically Auks, fermented inside a seal skin. So when Auks are in season they capture the birds and stuff [up to 500] in the seal skin, sew it up and leave it underground to ferment for a year, and then dig it up and eat it.\u003c/p>\n\u003cp>It's important to remember that fermentation didn't necessarily come about because people were thinking about the health benefits. It was a way to preserve foods and make it through a harsh Greenland winter.\u003c/p>\n\u003cp>\u003cstrong>A lot of these foods are not seen as individual things to be eaten for a specific benefit, but rich, integral parts of food culture. How does culture shape how we feed our microbiome?\u003c/strong>\u003c/p>\n\u003cp>There's really not a culture out there that doesn't incorporate some kind of fermented food, and many have a rich diversity of different kinds of fermented foods.\u003c/p>\n\u003cp>We think about things like kimchi as being the Korean fermented food, and it is actually their national food, but they have so many other kinds of fermented foods that they infuse throughout the whole cuisine.\u003c/p>\n\u003cp>These foods aren't really viewed as this separate thing. You're not eating kimchi as a little healthful snack for your microbes and then going back to your normal diet. These fermented foods are incorporated into the food culture — they're condiments, sides, flavorings. A meal seems incomplete or unbalanced without them.\u003c/p>\n\u003cp>\u003cstrong>And that kind of consistency is a healthier, more sustainable way to feed our microbiome?\u003c/strong>\u003c/p>\n\u003cp>Yes. Generally, the kind of wild fermented foods — like kimchi, sauerkraut, or pickles — tend to have a higher diversity of microbes than your store-bought, probiotic-infused yogurts. Whether each individual strain in these foods is good for us is still unknown, but again, higher diversity tends to be associated with better health.\u003c/p>\n\u003cp>\u003cstrong>What advice do you have for those wanting to boost the health of their microbiome?\u003c/strong>\u003c/p>\n\u003cp>It's really about creating the right environment for our native microbes, and the best way to do that is by eating a lot of diverse types of fiber for them. I don't think probiotics or seeking out specific fermented foods is bad, of course, but focusing on fiber is a good first step.\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/2019/02/24/696272090/cultured-a-look-at-how-foods-can-help-the-microbes-inside-us-thrive\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Katherine Harmon Courage wants us to think about digestion as a collaborative journey between us and our microbes. In her new book, \u003ca href=\"https://www.npr.org/books/titles/697117567/cultured-how-ancient-foods-can-feed-our-microbiome\">\u003cem>Cultured: How Ancient Foods Can Feed Our Microbiome\u003c/em>\u003c/a>, she envisions digestion not as a simple food-in, excrement-out process, but as a series of encounters with varying microbial players that takes place along the winding 30-foot tunnel of our gastrointestinal tract. Along the way, microbes digest the food we can't, and in return we give them a warm, well-stocked place to live.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But a surge in microbiome research over the past two decades has revealed they do much more than simply digest food. They can \u003ca href=\"https://www.npr.org/sections/thesalt/2018/08/06/635362706/diet-hit-a-snag-your-gut-bacteria-may-be-partly-to-blame\">mediate weight gain\u003c/a>, \u003ca href=\"https://www.npr.org/sections/goatsandsoda/2018/04/07/598093165/could-you-fight-off-worms-depends-on-your-gut-microbes\">fight off infection\u003c/a>, and even \u003ca href=\"https://www.npr.org/sections/health-shots/2013/11/18/244526773/gut-bacteria-might-guide-the-workings-of-our-minds\">alter our mood\u003c/a>. Scientists still have much to learn about the identity of these microbes, which are important, and how the beneficial ones work their magic.\u003c/p>\n\u003cp>Incomplete understanding hasn't stopped the burgeoning probiotic industry, which argues that we can improve our gut health by taking a pill stuffed with billions of beneficial strains of bacteria, or eating a probiotic-infused yogurt with breakfast. The thinking goes that we just need to eat the right microbes to construct a healthier gut.\u003c/p>\n\u003cp>Courage believes this focus on the microbes themselves is myopic. She views the process of digestion as collaborative because the food we put into our bodies affects the kinds of bacteria that live and thrive there. In her book, she explores the science behind how what we feed our microbes affects our health.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She thinks we can learn how to better work together with our microbial partners by looking to the past. From Greenland to Greece, Courage explores the ancient gut-friendly foods that have become integral parts of many food cultures, and offers suggestions on how to diversify the kinds of foods we feed our microbiome.\u003c/p>\n\u003cp>We spoke with Courage about the science behind pro- and prebiotics, and what she learned exploring fermented staples across the world. The interview has been edited for brevity and clarity.\u003c/p>\n\u003cp>\u003cstrong>A lot of the buzz around the microbiome has been about the microbes themselves, and what they do for us. You focus much of your book on what they eat, the \" prebiotics\" we feed them. Why?\u003c/strong>\u003c/p>\n\u003cp>It may be less interesting to talk about fiber than about all these new species we're learning about and infusing into foods, but what we feed our microbes is just as important as what microbes are there.\u003c/p>\n\u003cp>I think that, from our human perspective, it's helpful to think about microbes in two broad categories. There are microbes that we have in our guts throughout our lives that are adapted for living there, and then there are the microbes we get from food or supplements. Those latter ones just kind of pass through. They can survive the journey, and can certainly provide benefits along the way, but they aren't long-term residents of the gut, and they're not going to have the long-term health impacts that more-permanent residents might have.\u003c/p>\n\u003cp>We're starting to learn more about how we can create the conditions for those resident microbes to thrive and potentially benefit us, and a large part of that is what we feed them. And much of what we feed them is fiber.\u003c/p>\n\u003cp>\u003cstrong>What happens if we don't feed our microbes?\u003c/strong>\u003c/p>\n\u003cp>So then they start to eat us — our lower intestine, which is only a single human cell thick, which helps us absorb as much as we can from our digested food before we expel it. But it also makes it easy for things to escape.\u003c/p>\n\u003cp>When our microbes don't get enough fiber, they can start eating away the mucus lining protecting this thin layer, and sometimes the lining can break, which can lead, literally, to leaky gut syndrome, which is associated with many poor health outcomes.\u003c/p>\n\u003cp>\u003cstrong>When I think of fiber, I think processed, cardboard-like breakfast cereal. Is fiber more diverse than that? How important is having a diverse diet of fiber to cultivating a healthy microbiome?\u003c/strong>\u003c/p>\n\u003cp>Prebiotic fiber is just any kind of carbohydrate that we can't digest ourselves that instead passes through out digestive system as food for microbes. There are many different types of fiber that get broken down by different microbes at different stages of digestion. That's why it's a good idea to eat a wide variety of foods, and not just focus on a particular supplement here and there. Lots of different kinds of fibers help lots of different microbes thrive and create different beneficial compounds for us. Which is good because we're learning that generally, a more diverse microbiome is an indicator of health. If you look at people's guts around the world — and even in the same society — people with more diverse microbiomes tend to be healthier overall.\u003c/p>\n\u003cp>\u003cstrong>What are some examples of different types of fiber and the foods that carry them?\u003c/strong>\u003c/p>\n\u003cp>One kind of fiber that's gotten a lot of focus is inulin. We've actually been adding it to foods for longer than we've been looking closely at it, but it's commonly found in foods like chicory root or sunchokes. It's a very long carbohydrate chain, which means it takes a bit longer to pass through our system and get broken down by microbes. Research shows that it encourages growth of \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4908950/\">bifidobacteria\u003c/a>, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4045285/\">lactobacteria \u003c/a>[two strains of bacteria commonly associated with health benefits].\u003c/p>\n\u003cp>Another big one comes from fruits and veggies, called Fructo-oligosaccharides. It's shorter than inulin and adding it to your diet has been shown to reduce markers of inflammation.\u003c/p>\n\u003cp>Galacto-oligosaccharides are another form of fiber found in milk, and are broken down in the colon.\u003c/p>\n\u003cp>I was really surprised to learn about resistant starch as another form of fiber. It comes from more simple carbohydrates that have been cooked and then cooled; think of cold potato or pasta salad. So once those starches are crystallized, they become the type of resistant starch that our bodies can't break down anymore [but our microbes can]. Even cold pasta, which you don't necessarily think of as being healthy, can be a great source of resistant starch.\u003c/p>\n\u003cp>\u003cstrong>Do other aspects of our diet besides fiber affect the microbiome?\u003c/strong>\u003c/p>\n\u003cp>Almost everything we eat has some kind of impact on our microbes. One example I talk about in the book is meat. Really kind of fatty meats like pork can have a negative health impact on us via our microbes, because they produce a metabolite called \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5127123/\">TMAO, \u003c/a>which has been linked to negative health outcomes. But fish oil has been shown to be beneficial — the microbes of mice fed fish oil instead of pork lard produced much fewer TMAOs.\u003c/p>\n\u003cp>Another exciting area of research is looking at how gene expression in the same microbial strains can change, based on what they're being fed. Different metabolites get produced not by different microbes, but by the same microbes being fed differently.\u003c/p>\n\u003cp>\u003cstrong>You looked at a lot of research comparing Western diets to more traditional, hunter-gatherer diets. How did their diets and microbiomes differ?\u003c/strong>\u003c/p>\n\u003cp>Researchers look to hunter-gatherer societies to try to understand what our ancestral diets looked like, before the advent of agriculture. This can give us clues potentially to the kinds of diets humans are adapted for.\u003c/p>\n\u003cp>These studies find that we eat a lot less fiber than we probably used to.\u003c/p>\n\u003cp>The FDA recommends something like 30 grams of fiber a day, but most Americans don't even get that. Traditional hunter-gatherer cultures, like the Hadza group in Africa, eat 100-plus grams of fiber a day.\u003c/p>\n\u003cp>So people eating modern, Western diets are getting maybe 15 to 30 grams of fiber a day, when our bodies may be adapted to expect over 100. This lack of fiber seems to be making a big impact on the diversity of our microbiome. These traditional, high-fiber dieters have a much more diverse microbiome than [people eating] more modern diets, [and the former] is often linked to better health outcomes. It's hard to draw hard conclusions about cause and effect here, because there are so many other lifestyle factors at play, but it certainly seems that our low-fiber diet is not great for our health.\u003c/p>\n\u003cp>\u003cstrong>In reporting your book, you go on a culinary quest exploring all these different fermented and microbial foods. What was the most surprising food you encountered?\u003c/strong>\u003c/p>\n\u003cp>By far it was Kiviak, which is a traditional Inuit food from Greenland. Kiviak is birds, specifically Auks, fermented inside a seal skin. So when Auks are in season they capture the birds and stuff [up to 500] in the seal skin, sew it up and leave it underground to ferment for a year, and then dig it up and eat it.\u003c/p>\n\u003cp>It's important to remember that fermentation didn't necessarily come about because people were thinking about the health benefits. It was a way to preserve foods and make it through a harsh Greenland winter.\u003c/p>\n\u003cp>\u003cstrong>A lot of these foods are not seen as individual things to be eaten for a specific benefit, but rich, integral parts of food culture. How does culture shape how we feed our microbiome?\u003c/strong>\u003c/p>\n\u003cp>There's really not a culture out there that doesn't incorporate some kind of fermented food, and many have a rich diversity of different kinds of fermented foods.\u003c/p>\n\u003cp>We think about things like kimchi as being the Korean fermented food, and it is actually their national food, but they have so many other kinds of fermented foods that they infuse throughout the whole cuisine.\u003c/p>\n\u003cp>These foods aren't really viewed as this separate thing. You're not eating kimchi as a little healthful snack for your microbes and then going back to your normal diet. These fermented foods are incorporated into the food culture — they're condiments, sides, flavorings. A meal seems incomplete or unbalanced without them.\u003c/p>\n\u003cp>\u003cstrong>And that kind of consistency is a healthier, more sustainable way to feed our microbiome?\u003c/strong>\u003c/p>\n\u003cp>Yes. Generally, the kind of wild fermented foods — like kimchi, sauerkraut, or pickles — tend to have a higher diversity of microbes than your store-bought, probiotic-infused yogurts. Whether each individual strain in these foods is good for us is still unknown, but again, higher diversity tends to be associated with better health.\u003c/p>\n\u003cp>\u003cstrong>What advice do you have for those wanting to boost the health of their microbiome?\u003c/strong>\u003c/p>\n\u003cp>It's really about creating the right environment for our native microbes, and the best way to do that is by eating a lot of diverse types of fiber for them. I don't think probiotics or seeking out specific fermented foods is bad, of course, but focusing on fiber is a good first step.\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/2019/02/24/696272090/cultured-a-look-at-how-foods-can-help-the-microbes-inside-us-thrive\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Vincent Medina spent seven years as a docent at the oldest building in San Francisco, \u003ca href=\"https://www.missiondolores.org/\">Mission Dolores\u003c/a>, one of the 21 missions in the state at which the Spanish tried to convert Native Californians to Catholicism.\u003c/p>\n\u003cp>A member of the Muwekma Ohlone Tribe from the East Bay, Medina (pictured above, at left) was trying to change the narrative schoolchildren heard about the Ohlone people indigenous to the area, who the conquerors enslaved in the missions. But when Medina started to feel locked in at his job at the Mission, he left and started working in the produce department at the popular East Bay grocery store, Berkeley Bowl.\u003c/p>\n\u003cp>“It was so fun to be able to work with these beautiful peaches and apples instead of having to think about slavery,” he said. “I just remember how much I enjoyed being around the food.”\u003c/p>\n\u003cp>Working at the grocery, Medina began thinking about serving the food native to the area, an idea he talked about with his partner, Louis Trevino (pictured above, right), a member of the Rumsen Ohlone tribe, which originated in the Monterey Bay area.\u003c/p>\n\u003cp>Now the two run \u003ca href=\"https://www.makamham.com/\">Café Ohlone by Mak-’amham\u003c/a>—meaning “our food” in Chochenyo, one of several native Ohlone dialects—where they serve up traditional foods such as acorn soup, chia seed pudding, venison meatballs, and acorn-flour brownies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Located outdoors in the backyard of \u003ca href=\"https://www.universitypressbooks.com/\">University Press Books\u003c/a> in Berkeley, the tribe’s aesthetic runs throughout the café. “Ohlone Land” spans the fence in capital letters, tribal baskets decorate shelves, bay laurel—important medicinally and in food—hangs from the balcony, and the space features a large table made from a fallen redwood. The café uses a pop-up model, opening one or two afternoons a week and the occasional evening—announcing all the dates and times beforehand on \u003ca href=\"https://twitter.com/makamham\">social media\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_132677\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-top1.jpg\" alt=\"Louis Trevino (left) and Vincent Medina (right) cooking at Café Ohlone by mak'amham.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-132677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Louis Trevino (left) and Vincent Medina (right) cooking at Café Ohlone by mak'amham. \u003ccite>(Emily Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Trevino and Medina are among a number of \u003ca href=\"https://civileats.com/category/food-and-policy/indigenous-foodways/\">Indigenous chefs around the country\u003c/a> working to preserve and celebrate their heritage in hopes of keeping their culture alive and vital.\u003c/p>\n\u003cp>“For both of us, the café is bringing something to our people we’ve been lacking for too long,” Medina said of Café Ohlone. “Growing up, both Louis and I wanted to go to a place outside of our homes and see our culture, especially in our homeland. The café space is helping repair damages from colonization.”\u003c/p>\n\u003ch2>Grounding the Work in the Ohlone Culture\u003c/h2>\n\u003cp>Trevino and Medina met at the University of California, Berkeley, at a conference for \u003ca href=\"http://linguistics.berkeley.edu/~survey/aicls-breath-of-life/\">Breath of Life\u003c/a>, an organization that works with California Indians to strengthen and revive their languages. Reading old documents from their tribes, they found stories, history, and jokes—as well as loving descriptions of the foods their ancestors ate, such as venison and acorns.\u003c/p>\n\u003cp>Ohlone territory covers about 120 miles—from Vallejo in the east to Big Sur to the southwest, roughly—and Medina guesses the tribe has about 6,000 members. While many remember stories from their families or old dances, Medina said, the Ohlone people were hit hard by colonization—with the Spanish coming first, followed by the Mexicans and Americans—so they couldn’t keep their culture intact.\u003c/p>\n\u003cp>Before opening the café, Medina and Trevino held an event for their families and other Ohlone. For two nights, they camped out in a secluded area in the East Bay hills, where they practiced language lessons, traditional gaming, and tribal bingo. They had books printed for everyone there with old stories translated to Chochenyo and English, as well as family histories and tribal heroes to make their culture more accessible.\u003c/p>\n\u003cp>Then they shared stories around the fire and had a feast of traditional foods—venison, mushrooms, native berries, acorn soup, and acorn brownies. The next morning, they served acorn flour pancakes with honey, blackberries, and hazelnut butter.\u003c/p>\n\u003cp>Because of the cultural loss due to colonization, tasting foods of their tribes meant a lot to participants. “Whether an elder or a young person, when they ate the acorn for the first time, there was this look people had: of feeling proud, of being able to eat that and to know it was something familiar, even if it was their first taste of it,” Medina said.\u003c/p>\n\u003cfigure id=\"attachment_132678\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign.jpg\" alt=\"A sign at Café Ohlone by Mak’amham reads “Ohlone Land”\" width=\"1200\" height=\"1045\" class=\"size-full wp-image-132678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-800x697.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-768x669.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-1020x888.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A sign at Café Ohlone by Mak’amham reads “Ohlone Land” \u003ccite>(Emily Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The goal, he added, was to “center the work on returning our food and our culture back to ourselves and our families and recognize the sacrifices of people before us” with the eventual hope of “making sure the future is brighter for [Ohlone] people to come.”\u003c/p>\n\u003ch2>Dispelling Stereotypes with Conversation\u003c/h2>\n\u003cp>Trevino and Medina forage in the hills of the East Bay for ingredients for their café—gathering herbs, seeds, and tea in the same place Medina’s ancestors did. During the meals, they talk with their guests about their Ohlone history and culture.\u003c/p>\n\u003cp>“We’re making people responsible for what they know and where they live and what they’re implicated in by their presence here,” Trevino said. “We’re dispelling stereotypes, and it’s a very powerful way to do it—in conversation.”\u003c/p>\n\u003cp>One of the most persistent stereotypes is that the Ohlone no longer exist. Sita Bhaumik, who was eating at Café Ohlone on a recent afternoon, says the food reminds her to think of Indigenous people in the present and future tense, rather than in the past.\u003c/p>\n\u003cp>A co-founder of the \u003ca href=\"http://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a>, Bhaumik teaches a class, “A Taste of Resistance,” at California College of the Arts; Trevino and Medina have spoken to her students about their work. She’s been inspired by the thought-provoking way the two speak about the food they’re serving.\u003c/p>\n\u003cp>“In their presentation, [they say that] flavor is really active—you can’t say, ‘This is what Ohlone people were like, if you’re tasting food in your mouth at that moment,” she said. “That is something colonialism has really done over time—to say either, ‘These people don’t exist,’ or ‘They were here,’ in the past tense.”\u003c/p>\n\u003ch2>Passing Forgotten Traditions to the Younger Generation\u003c/h2>\n\u003cp>Elsewhere in the Bay Area, Crystal Wahpehpah runs a catering business, \u003ca href=\"http://www.wahpepahskitchen.com/\">Wahpehpah’s Kitchen\u003c/a>, at which she cooks traditional Kickapoo food from her ancestors in Oklahoma. Like Medina and Trevino, Wahpehpah loves cooking her native foods; it connects her to her family and their traditions, as well as knowledge and experience she wants to pass on to the younger generation.\u003c/p>\n\u003cfigure id=\"attachment_132679\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili.jpg\" alt=\"Chef Crystal Wahpepah’s Kickapoo Chili.\" width=\"800\" height=\"800\" class=\"size-full wp-image-132679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Crystal Wahpepah’s Kickapoo Chili. \u003ccite>(Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Wahpepah grew up in Oakland, she’d go every summer to Oklahoma, where she and her aunts and grandma would cook foods traditional to their \u003ca href=\"http://kickapootribeofoklahoma.com/\">Kickapoo tribe\u003c/a>, like sweet corn.\u003c/p>\n\u003cp>“It was one of the special moments I had with my grandmother and aunties of harvesting sweet corn and drying it and having it in winter,” she said. “We would go back in the summertime and harvest it and have family dinners. I thought that was the most beautiful thing, and when we’d come back to the city, I always wondered why we never had indigenous food at a restaurant.”\u003c/p>\n\u003cp>The first Native American chef to be featured on Food Network’s \u003ca href=\"https://www.wework.com/creator/personal-profiles/chopped-chef-crystal-wahpepah-already-star-wework/\">“Chopped” TV show\u003c/a>, Wahpepah started her own catering business, \u003ca href=\"http://www.wahpepahskitchen.com/\">Wahpepah’s Kitchen\u003c/a>, in 2012, cooking those foods.\u003c/p>\n\u003cp>At the time, Wahpepah was attending Cordon Bleu, a cooking school in San Francisco, when a friend told her about \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a>, the San Francisco-based organization that helps low-income people, mostly women, start food businesses. La Cocina supported her in building her brand, Wahpepah said.\u003c/p>\n\u003cp>When she first started, Wahpepah went to the Oakland library to read about Indigenous food. Now she travels all over the country meeting Indigenous chefs and talking about reviving the cuisine. In the fall, Wahpepah appeared at \u003ca href=\"https://www.facebook.com/events/164250057825799/?active_tab=about\">an event\u003c/a> at the Jewish Community Center in San Francisco, “Keeping the Seed,” along with Trevino and Medina, where she served her food and discussed her mission to make people aware of Native American cuisines as a means of cultural preservation.\u003c/p>\n\u003cp>“When I was growing up, I didn’t get to see Indigenous chefs or our food in stores,” Wahpepah said. “I take pride in knowing I’m building the foundation for youth to see our foods all over.”\u003c/p>\n\u003cp>Wahpepah wants to keep meeting other Indigenous chefs and one day, to have her own restaurant and write a combination cookbook and memoir. Like Medina and Trevino, she wants everyone to know Indigenous people and their culture are still alive.\u003c/p>\n\u003cp>Eating Indigenous food opens people up to hearing about the culture, Trevino says. “The foods are just inherently delicious—it’s completely inarguable—and as they’re eating these delicious things, and we talk about our truths, they’re extremely receptive,” he said. “They’re walking away with a really strong memory.”\u003c/p>\n\u003cp>“It’s true,” Medina added. “How could people who create such delicious foods be lying about anything?”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2019/02/21/indigenous-california-chefs-are-reviving-and-preserving-native-cuisines/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Vincent Medina spent seven years as a docent at the oldest building in San Francisco, \u003ca href=\"https://www.missiondolores.org/\">Mission Dolores\u003c/a>, one of the 21 missions in the state at which the Spanish tried to convert Native Californians to Catholicism.\u003c/p>\n\u003cp>A member of the Muwekma Ohlone Tribe from the East Bay, Medina (pictured above, at left) was trying to change the narrative schoolchildren heard about the Ohlone people indigenous to the area, who the conquerors enslaved in the missions. But when Medina started to feel locked in at his job at the Mission, he left and started working in the produce department at the popular East Bay grocery store, Berkeley Bowl.\u003c/p>\n\u003cp>“It was so fun to be able to work with these beautiful peaches and apples instead of having to think about slavery,” he said. “I just remember how much I enjoyed being around the food.”\u003c/p>\n\u003cp>Working at the grocery, Medina began thinking about serving the food native to the area, an idea he talked about with his partner, Louis Trevino (pictured above, right), a member of the Rumsen Ohlone tribe, which originated in the Monterey Bay area.\u003c/p>\n\u003cp>Now the two run \u003ca href=\"https://www.makamham.com/\">Café Ohlone by Mak-’amham\u003c/a>—meaning “our food” in Chochenyo, one of several native Ohlone dialects—where they serve up traditional foods such as acorn soup, chia seed pudding, venison meatballs, and acorn-flour brownies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located outdoors in the backyard of \u003ca href=\"https://www.universitypressbooks.com/\">University Press Books\u003c/a> in Berkeley, the tribe’s aesthetic runs throughout the café. “Ohlone Land” spans the fence in capital letters, tribal baskets decorate shelves, bay laurel—important medicinally and in food—hangs from the balcony, and the space features a large table made from a fallen redwood. The café uses a pop-up model, opening one or two afternoons a week and the occasional evening—announcing all the dates and times beforehand on \u003ca href=\"https://twitter.com/makamham\">social media\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_132677\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-top1.jpg\" alt=\"Louis Trevino (left) and Vincent Medina (right) cooking at Café Ohlone by mak'amham.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-132677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-top1-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Louis Trevino (left) and Vincent Medina (right) cooking at Café Ohlone by mak'amham. \u003ccite>(Emily Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Trevino and Medina are among a number of \u003ca href=\"https://civileats.com/category/food-and-policy/indigenous-foodways/\">Indigenous chefs around the country\u003c/a> working to preserve and celebrate their heritage in hopes of keeping their culture alive and vital.\u003c/p>\n\u003cp>“For both of us, the café is bringing something to our people we’ve been lacking for too long,” Medina said of Café Ohlone. “Growing up, both Louis and I wanted to go to a place outside of our homes and see our culture, especially in our homeland. The café space is helping repair damages from colonization.”\u003c/p>\n\u003ch2>Grounding the Work in the Ohlone Culture\u003c/h2>\n\u003cp>Trevino and Medina met at the University of California, Berkeley, at a conference for \u003ca href=\"http://linguistics.berkeley.edu/~survey/aicls-breath-of-life/\">Breath of Life\u003c/a>, an organization that works with California Indians to strengthen and revive their languages. Reading old documents from their tribes, they found stories, history, and jokes—as well as loving descriptions of the foods their ancestors ate, such as venison and acorns.\u003c/p>\n\u003cp>Ohlone territory covers about 120 miles—from Vallejo in the east to Big Sur to the southwest, roughly—and Medina guesses the tribe has about 6,000 members. While many remember stories from their families or old dances, Medina said, the Ohlone people were hit hard by colonization—with the Spanish coming first, followed by the Mexicans and Americans—so they couldn’t keep their culture intact.\u003c/p>\n\u003cp>Before opening the café, Medina and Trevino held an event for their families and other Ohlone. For two nights, they camped out in a secluded area in the East Bay hills, where they practiced language lessons, traditional gaming, and tribal bingo. They had books printed for everyone there with old stories translated to Chochenyo and English, as well as family histories and tribal heroes to make their culture more accessible.\u003c/p>\n\u003cp>Then they shared stories around the fire and had a feast of traditional foods—venison, mushrooms, native berries, acorn soup, and acorn brownies. The next morning, they served acorn flour pancakes with honey, blackberries, and hazelnut butter.\u003c/p>\n\u003cp>Because of the cultural loss due to colonization, tasting foods of their tribes meant a lot to participants. “Whether an elder or a young person, when they ate the acorn for the first time, there was this look people had: of feeling proud, of being able to eat that and to know it was something familiar, even if it was their first taste of it,” Medina said.\u003c/p>\n\u003cfigure id=\"attachment_132678\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign.jpg\" alt=\"A sign at Café Ohlone by Mak’amham reads “Ohlone Land”\" width=\"1200\" height=\"1045\" class=\"size-full wp-image-132678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-800x697.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-768x669.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-indigenous-foods-chefs-sign-1020x888.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">A sign at Café Ohlone by Mak’amham reads “Ohlone Land” \u003ccite>(Emily Wilson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The goal, he added, was to “center the work on returning our food and our culture back to ourselves and our families and recognize the sacrifices of people before us” with the eventual hope of “making sure the future is brighter for [Ohlone] people to come.”\u003c/p>\n\u003ch2>Dispelling Stereotypes with Conversation\u003c/h2>\n\u003cp>Trevino and Medina forage in the hills of the East Bay for ingredients for their café—gathering herbs, seeds, and tea in the same place Medina’s ancestors did. During the meals, they talk with their guests about their Ohlone history and culture.\u003c/p>\n\u003cp>“We’re making people responsible for what they know and where they live and what they’re implicated in by their presence here,” Trevino said. “We’re dispelling stereotypes, and it’s a very powerful way to do it—in conversation.”\u003c/p>\n\u003cp>One of the most persistent stereotypes is that the Ohlone no longer exist. Sita Bhaumik, who was eating at Café Ohlone on a recent afternoon, says the food reminds her to think of Indigenous people in the present and future tense, rather than in the past.\u003c/p>\n\u003cp>A co-founder of the \u003ca href=\"http://peopleskitchencollective.com/\">People’s Kitchen Collective\u003c/a>, Bhaumik teaches a class, “A Taste of Resistance,” at California College of the Arts; Trevino and Medina have spoken to her students about their work. She’s been inspired by the thought-provoking way the two speak about the food they’re serving.\u003c/p>\n\u003cp>“In their presentation, [they say that] flavor is really active—you can’t say, ‘This is what Ohlone people were like, if you’re tasting food in your mouth at that moment,” she said. “That is something colonialism has really done over time—to say either, ‘These people don’t exist,’ or ‘They were here,’ in the past tense.”\u003c/p>\n\u003ch2>Passing Forgotten Traditions to the Younger Generation\u003c/h2>\n\u003cp>Elsewhere in the Bay Area, Crystal Wahpehpah runs a catering business, \u003ca href=\"http://www.wahpepahskitchen.com/\">Wahpehpah’s Kitchen\u003c/a>, at which she cooks traditional Kickapoo food from her ancestors in Oklahoma. Like Medina and Trevino, Wahpehpah loves cooking her native foods; it connects her to her family and their traditions, as well as knowledge and experience she wants to pass on to the younger generation.\u003c/p>\n\u003cfigure id=\"attachment_132679\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili.jpg\" alt=\"Chef Crystal Wahpepah’s Kickapoo Chili.\" width=\"800\" height=\"800\" class=\"size-full wp-image-132679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/190222-cafe-ohlone-chef-crystal-wahpepah-kickapoo-chili-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Crystal Wahpepah’s Kickapoo Chili. \u003ccite>(Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Wahpepah grew up in Oakland, she’d go every summer to Oklahoma, where she and her aunts and grandma would cook foods traditional to their \u003ca href=\"http://kickapootribeofoklahoma.com/\">Kickapoo tribe\u003c/a>, like sweet corn.\u003c/p>\n\u003cp>“It was one of the special moments I had with my grandmother and aunties of harvesting sweet corn and drying it and having it in winter,” she said. “We would go back in the summertime and harvest it and have family dinners. I thought that was the most beautiful thing, and when we’d come back to the city, I always wondered why we never had indigenous food at a restaurant.”\u003c/p>\n\u003cp>The first Native American chef to be featured on Food Network’s \u003ca href=\"https://www.wework.com/creator/personal-profiles/chopped-chef-crystal-wahpepah-already-star-wework/\">“Chopped” TV show\u003c/a>, Wahpepah started her own catering business, \u003ca href=\"http://www.wahpepahskitchen.com/\">Wahpepah’s Kitchen\u003c/a>, in 2012, cooking those foods.\u003c/p>\n\u003cp>At the time, Wahpepah was attending Cordon Bleu, a cooking school in San Francisco, when a friend told her about \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a>, the San Francisco-based organization that helps low-income people, mostly women, start food businesses. La Cocina supported her in building her brand, Wahpepah said.\u003c/p>\n\u003cp>When she first started, Wahpepah went to the Oakland library to read about Indigenous food. Now she travels all over the country meeting Indigenous chefs and talking about reviving the cuisine. In the fall, Wahpepah appeared at \u003ca href=\"https://www.facebook.com/events/164250057825799/?active_tab=about\">an event\u003c/a> at the Jewish Community Center in San Francisco, “Keeping the Seed,” along with Trevino and Medina, where she served her food and discussed her mission to make people aware of Native American cuisines as a means of cultural preservation.\u003c/p>\n\u003cp>“When I was growing up, I didn’t get to see Indigenous chefs or our food in stores,” Wahpepah said. “I take pride in knowing I’m building the foundation for youth to see our foods all over.”\u003c/p>\n\u003cp>Wahpepah wants to keep meeting other Indigenous chefs and one day, to have her own restaurant and write a combination cookbook and memoir. Like Medina and Trevino, she wants everyone to know Indigenous people and their culture are still alive.\u003c/p>\n\u003cp>Eating Indigenous food opens people up to hearing about the culture, Trevino says. “The foods are just inherently delicious—it’s completely inarguable—and as they’re eating these delicious things, and we talk about our truths, they’re extremely receptive,” he said. “They’re walking away with a really strong memory.”\u003c/p>\n\u003cp>“It’s true,” Medina added. “How could people who create such delicious foods be lying about anything?”\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/2019/02/21/indigenous-california-chefs-are-reviving-and-preserving-native-cuisines/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Stellar Sandwiches, Mardi Gras Parties, Tony’s Seafood",
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"content": "\u003cp>Whether you’re a pastrami fanatic or eat vegetarian, Turner’s Kitchen has some fantastic sandwiches, plus two places for Mardi Gras parties, and start planning a field trip to Marshall for the reopening of Tony’s Seafood from Hog Island Oyster Co.\u003c/p>\n\u003ch2>Visit Turner’s Kitchen for Some of the City’s Most Lovingly Prepared Sandwiches\u003c/h2>\n\u003cp>\u003ca href=\"http://www.turnerskitchensf.com\">Turner’s Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"http://3505%2017th%20St%20B,%20San%20Francisco,%20CA%2094110\">3505 B 17th St., San Francisco\u003c/a>\u003cbr>\nOpen daily 10:30am–4pm\u003c/p>\n\u003cfigure id=\"attachment_132662\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132662\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wall-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">With one look at the wall, you can see owner Ken Turner has a thing for vegetables and produce. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a definite art to making a good sandwich, and then there’s a certain level of creativity and skill needed to make a truly great sandwich, plus quality ingredients. At \u003ca href=\"http://www.turnerskitchensf.com\">\u003cb>Turner’s Kitchen\u003c/b>\u003c/a> in the Mission, owner Ken Turner has got it all going on. He took over the former Clare’s Deli and opened Turner’s in its place in 2016, keeping Clare’s beloved French Dip on the menu (and fortunately keeping Bryce and Javier in the kitchen!). But the rest of the ever-evolving menu reveals his culinary background (he cooked at Zuni for seven years) and a love of seasonal vegetables, trips to the farmers’ market, making housemade sauces, and more.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>If you follow \u003ca href=\"https://www.instagram.com/turnerskitchensf/\">@turnerskitchensf\u003c/a> on Instagram, you’ll constantly see some of the most delicious-looking (and sounding) combinations he makes for the daily specials, like roasted eggplant, melted Fontina cheese, red sauce, and basil pesto on a toasted ciabatta roll. Or you get some storytelling: “Sandwich special inspired by singing karaoke in Korea Town and eating pierogi at Veselka around 3am in NY. Roast turkey, Munster cheese, wild arugula, house apple sauce (four types of apples, lots of butter, a little cinnamon, cider vinegar), sour cream, roasted garlic and fresh dill on sliced sourdough.” He even suggests chip and drink pairings in his posts.\u003c/p>\n\u003cfigure id=\"attachment_132660\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-sandwich-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Liberty Bell special, a California spin on a Philly cheesesteak. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turner’s is known for their hot pastrami specials: the one pictured here was inspired by Philadelphia cheesesteak sandwiches, but with a little California influence: hot pastrami, melted Havarti (Swiss pictured here), roasted Brussels sprouts (in pastrami fat), sautéed sweet peppers, and lots of caramelized onions. I got there too late in the afternoon to have it on Dutch crunch, but my French roll from Panorama was fresh and held it all together. What a sandwich for $12.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-132661\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wrap-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">They may adore pastrami at Turner’s, but they also love their daily vegetarian wrap specials, which show a lot of love and care. From a meatless Monday–inspired Indian wrap, to this one: quinoa, roasted sweet potato purée, sautéed sweet peppers, roasted cauliflower, arugula, Gorgonzola, and house buffalo sauce in a spinach wrap — nope, vegetarians, vegans, and healthy eaters do not miss out here. I loved my Dorothy Gene special: avocado, fresh ricotta, roasted sweet potato purée, arugula, poblano peppers, sunflower seeds, fresh lime, and olive oil in a spinach wrap ($10). I just threw in a little piri-piri sauce at home to spike it up, because that’s how I roll. They also do some great soups, and there is always one that is vegetarian.\u003c/p>\n\u003cp>Winners on their daily menu include the Mission Fig (applewood smoked ham, roast turkey, melted Swiss, arugula, cucumber, and fig-caramelized onion jam on sliced sourdough) and their Gobbler, which comes with smoked turkey, cranberry sauce, mustard-sage stuffing, and melted Brie. $12 for some mighty stellar sandwiches.\u003c/p>\n\u003cp>A couple things to note: there are a few tables and counters (it’s a tiny spot), but you can always eat your sandwich in the 500 Club next door (and they’ll even deliver it to your bar stool!). Turner’s also just switched over to credit cards only, but you can buy a gift card for $20.\u003c/p>\n\u003ch2>Two Mardi Gras Parties Where the Good Times Will Definitely Roll (and Are Unlimited)\u003c/h2>\n\u003cp>\u003ca href=\"https://albarays.com/\">Alba Ray's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u4KfLRMA6Hq\">2293 Mission St, San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\n6pm–11pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/fat-tuesday-at-alba-rays-tickets-56765335647\">Tickets\u003c/a>: $85\u003c/p>\n\u003cp>\u003ca href=\"https://albarays.com/bottomless-brunch\">Brunch\u003c/a> Sat–Sun; seatings 10am–2:30pm\u003c/p>\n\u003cfigure id=\"attachment_132663\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Fat-Tuesday_credit-Charlene-Fernandez-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">Alba Ray's will be celebrating Mardi Gras at brunch for the entire month of March. \u003ccite>(Charlene Fernandez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco may be far from New Orleans, but our love of good food and parties means we don’t like to miss out on any Mardi Gras festivities. This year, \u003ca href=\"https://albarays.com/\">\u003cb>Alba Ray's\u003c/b>\u003c/a> in the Mission is celebrating with a Mardi Gras party, and a monthlong bottomless brunch! Their \u003cb>Fat Tuesday Blowout \u003c/b>will have them turning their dining room into Frenchmen Street, with a live band bumpin' all night and unlimited food, starting with passed hors-d’oeuvres, and then there will be many food stations serving New Orleans favorites, like boudin balls, crawfish boil, jambalaya, fried chicken, beignets, and king cupcakes (and more!). The party runs 6pm–11pm, and your ticket also includes two drink tickets. Let the good times roll!\u003c/p>\n\u003cp>Just in case you don’t want the party to stop, every weekend in March, Alba Ray’s will be hosting a \u003ca href=\"https://albarays.com/bottomless-brunch\">\u003cb>Mardi Gras Bottomless Brunch\u003c/b>\u003c/a>, with unlimited food and booze and a live band! You can feast on boudin Benedict, biscuits and gravy, soufflé pancake, and more, plus rosé, frozen Irish coffee, mimosas, and more, just $42 with a 90-minute limit.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Town Hall\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6fDwuehYcQ52\">342 Howard St., San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\nBegins at 6pm.\u003cbr>\n\u003ca href=\"https://townhallsf.com/mardi-gras\">Info/tickets\u003c/a>: $85 + tax/advance; $110/door\u003c/p>\n\u003cfigure id=\"attachment_132664\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132664\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/townhall_0906-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Full glasses, full bellies at Town Hall's annual Mardi Gras bash. \u003ccite>(Paige Green)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://townhallsf.com/\">\u003cb>Town Hall\u003c/b>\u003c/a> is celebrating its fifteenth anniversary this year, so you can expect their annual \u003ca href=\"https://townhallsf.com/mardi-gras\">Mardi Gras celebration\u003c/a> is going to be quite the extravaganza (although it always is!). It’s a night of unlimited fun from owners Mitchell and Steven Rosenthal, who really love to host a big party (it runs late). The unlimited food and drink includes Louisiana-style Hurricanes, Abita beer, Leblon caipirinhas, red and white wine, and all-you-can-eat Southern specialties such as a raw bar (uh huh!), fried chicken, jambalaya, gumbo, their famed St. Louis ribs, a crawfish boil, andouille sausage, shrimp 'n grits, buttermilk biscuits, corn bread, and king cake.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There will be live music by The Joe Cohen Show, featuring Wil Blades, and wait until you see the samba dancers (Amor do Samba), plus there are beads, masks, feather boas, and face painting to help get you into the NOLA spirit.\u003c/p>\n\u003ch2>Hog Island Oyster Co. Unveils the Renovated Tony’s Seafood in Marshall\u003c/h2>\n\u003cp>\u003ca href=\"http://tonysseafoodrestaurant.com\">Tony’s Seafood\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cLZnH2UwVfu\">18863 CA-1, Marshall\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132666\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0118-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">Historic Tony's Seafood is reopening after a renovation. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster fans love heading up to \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> on Tomales Bay in Marshall year-round, and about a mile south, the old school \u003ca href=\"http://tonysseafoodrestaurant.com\">\u003cb>Tony’s Seafood\u003c/b>\u003c/a>\u003cb> \u003c/b>has been another favorite for decades, which dates back to 1948! It was originally established by Anton “Tony\" Konatich, a Croatian fisherman hailing from the Isle of Iz, and three generations of the Konatich family ran this seafood joint for 70 years. In 2017, the family reached out to Hog Island co-founders, John Finger and Terry Sawyer, to see if they wanted to buy this venerable family business, and now after months of restoration, the Hog Island team is excited to reopen Tony’s on March 1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132668\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0163-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">You'll enjoy the freshest seafood at Tony's Seafood. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helming the kitchen is chef Matt Shapiro (Marlow & Sons, Wise Sons, Walzwerk, Schmidt’s, Hog Island), also a fisherman and forager, who has been with Hog Island Oyster Co. since 2014. His menu will include classics like fish and chips (AK True Cod), an oyster po’ boy, a Northern California Dungeness crab roll (in season), oysters on the half-shell and barbecued, a crudo, linguine with clams, and a daily “heads and tails” dish, a catch of the day, and some landlubber dishes like a Stemple Creek hamburger with tartar sauce.\u003c/p>\n\u003cfigure id=\"attachment_132667\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132667\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0150-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">Tony's has always had a fantastic view of Tomales Bay. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 96-seat restaurant has a stunning view of Tomales Bay, with a smaller outdoor waterside patio for alfresco dining, plus a waterside dining room is available for private parties (up to 30 guests). Tony’s will continue to be a local hangout and community gathering place, and there will be a Locals’ Night on Fridays, featuring live music and off-menu specials. \u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>After they open, winter hours will be Friday–Sunday 11:30am–8pm, along with a series of ticketed dinner events planned for Thursday nights. Spring opening hours will expand to Thursday through Monday 11:30am–8pm in April. Spring can’t get here fast enough.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "Visit Turner’s Kitchen for fantastic sandwiches, two places for Mardi Gras parties, and the reopening of Tony’s Seafood.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you’re a pastrami fanatic or eat vegetarian, Turner’s Kitchen has some fantastic sandwiches, plus two places for Mardi Gras parties, and start planning a field trip to Marshall for the reopening of Tony’s Seafood from Hog Island Oyster Co.\u003c/p>\n\u003ch2>Visit Turner’s Kitchen for Some of the City’s Most Lovingly Prepared Sandwiches\u003c/h2>\n\u003cp>\u003ca href=\"http://www.turnerskitchensf.com\">Turner’s Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"http://3505%2017th%20St%20B,%20San%20Francisco,%20CA%2094110\">3505 B 17th St., San Francisco\u003c/a>\u003cbr>\nOpen daily 10:30am–4pm\u003c/p>\n\u003cfigure id=\"attachment_132662\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132662\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wall-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">With one look at the wall, you can see owner Ken Turner has a thing for vegetables and produce. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a definite art to making a good sandwich, and then there’s a certain level of creativity and skill needed to make a truly great sandwich, plus quality ingredients. At \u003ca href=\"http://www.turnerskitchensf.com\">\u003cb>Turner’s Kitchen\u003c/b>\u003c/a> in the Mission, owner Ken Turner has got it all going on. He took over the former Clare’s Deli and opened Turner’s in its place in 2016, keeping Clare’s beloved French Dip on the menu (and fortunately keeping Bryce and Javier in the kitchen!). But the rest of the ever-evolving menu reveals his culinary background (he cooked at Zuni for seven years) and a love of seasonal vegetables, trips to the farmers’ market, making housemade sauces, and more.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>If you follow \u003ca href=\"https://www.instagram.com/turnerskitchensf/\">@turnerskitchensf\u003c/a> on Instagram, you’ll constantly see some of the most delicious-looking (and sounding) combinations he makes for the daily specials, like roasted eggplant, melted Fontina cheese, red sauce, and basil pesto on a toasted ciabatta roll. Or you get some storytelling: “Sandwich special inspired by singing karaoke in Korea Town and eating pierogi at Veselka around 3am in NY. Roast turkey, Munster cheese, wild arugula, house apple sauce (four types of apples, lots of butter, a little cinnamon, cider vinegar), sour cream, roasted garlic and fresh dill on sliced sourdough.” He even suggests chip and drink pairings in his posts.\u003c/p>\n\u003cfigure id=\"attachment_132660\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-sandwich-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Liberty Bell special, a California spin on a Philly cheesesteak. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Turner’s is known for their hot pastrami specials: the one pictured here was inspired by Philadelphia cheesesteak sandwiches, but with a little California influence: hot pastrami, melted Havarti (Swiss pictured here), roasted Brussels sprouts (in pastrami fat), sautéed sweet peppers, and lots of caramelized onions. I got there too late in the afternoon to have it on Dutch crunch, but my French roll from Panorama was fresh and held it all together. What a sandwich for $12.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-132661\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/turners-wrap-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">They may adore pastrami at Turner’s, but they also love their daily vegetarian wrap specials, which show a lot of love and care. From a meatless Monday–inspired Indian wrap, to this one: quinoa, roasted sweet potato purée, sautéed sweet peppers, roasted cauliflower, arugula, Gorgonzola, and house buffalo sauce in a spinach wrap — nope, vegetarians, vegans, and healthy eaters do not miss out here. I loved my Dorothy Gene special: avocado, fresh ricotta, roasted sweet potato purée, arugula, poblano peppers, sunflower seeds, fresh lime, and olive oil in a spinach wrap ($10). I just threw in a little piri-piri sauce at home to spike it up, because that’s how I roll. They also do some great soups, and there is always one that is vegetarian.\u003c/p>\n\u003cp>Winners on their daily menu include the Mission Fig (applewood smoked ham, roast turkey, melted Swiss, arugula, cucumber, and fig-caramelized onion jam on sliced sourdough) and their Gobbler, which comes with smoked turkey, cranberry sauce, mustard-sage stuffing, and melted Brie. $12 for some mighty stellar sandwiches.\u003c/p>\n\u003cp>A couple things to note: there are a few tables and counters (it’s a tiny spot), but you can always eat your sandwich in the 500 Club next door (and they’ll even deliver it to your bar stool!). Turner’s also just switched over to credit cards only, but you can buy a gift card for $20.\u003c/p>\n\u003ch2>Two Mardi Gras Parties Where the Good Times Will Definitely Roll (and Are Unlimited)\u003c/h2>\n\u003cp>\u003ca href=\"https://albarays.com/\">Alba Ray's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u4KfLRMA6Hq\">2293 Mission St, San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\n6pm–11pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/fat-tuesday-at-alba-rays-tickets-56765335647\">Tickets\u003c/a>: $85\u003c/p>\n\u003cp>\u003ca href=\"https://albarays.com/bottomless-brunch\">Brunch\u003c/a> Sat–Sun; seatings 10am–2:30pm\u003c/p>\n\u003cfigure id=\"attachment_132663\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Fat-Tuesday_credit-Charlene-Fernandez-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">Alba Ray's will be celebrating Mardi Gras at brunch for the entire month of March. \u003ccite>(Charlene Fernandez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco may be far from New Orleans, but our love of good food and parties means we don’t like to miss out on any Mardi Gras festivities. This year, \u003ca href=\"https://albarays.com/\">\u003cb>Alba Ray's\u003c/b>\u003c/a> in the Mission is celebrating with a Mardi Gras party, and a monthlong bottomless brunch! Their \u003cb>Fat Tuesday Blowout \u003c/b>will have them turning their dining room into Frenchmen Street, with a live band bumpin' all night and unlimited food, starting with passed hors-d’oeuvres, and then there will be many food stations serving New Orleans favorites, like boudin balls, crawfish boil, jambalaya, fried chicken, beignets, and king cupcakes (and more!). The party runs 6pm–11pm, and your ticket also includes two drink tickets. Let the good times roll!\u003c/p>\n\u003cp>Just in case you don’t want the party to stop, every weekend in March, Alba Ray’s will be hosting a \u003ca href=\"https://albarays.com/bottomless-brunch\">\u003cb>Mardi Gras Bottomless Brunch\u003c/b>\u003c/a>, with unlimited food and booze and a live band! You can feast on boudin Benedict, biscuits and gravy, soufflé pancake, and more, plus rosé, frozen Irish coffee, mimosas, and more, just $42 with a 90-minute limit.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Town Hall\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6fDwuehYcQ52\">342 Howard St., San Francisco\u003c/a>\u003cbr>\nTuesday, March 5\u003cbr>\nBegins at 6pm.\u003cbr>\n\u003ca href=\"https://townhallsf.com/mardi-gras\">Info/tickets\u003c/a>: $85 + tax/advance; $110/door\u003c/p>\n\u003cfigure id=\"attachment_132664\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132664\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/townhall_0906-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Full glasses, full bellies at Town Hall's annual Mardi Gras bash. \u003ccite>(Paige Green)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://townhallsf.com/\">\u003cb>Town Hall\u003c/b>\u003c/a> is celebrating its fifteenth anniversary this year, so you can expect their annual \u003ca href=\"https://townhallsf.com/mardi-gras\">Mardi Gras celebration\u003c/a> is going to be quite the extravaganza (although it always is!). It’s a night of unlimited fun from owners Mitchell and Steven Rosenthal, who really love to host a big party (it runs late). The unlimited food and drink includes Louisiana-style Hurricanes, Abita beer, Leblon caipirinhas, red and white wine, and all-you-can-eat Southern specialties such as a raw bar (uh huh!), fried chicken, jambalaya, gumbo, their famed St. Louis ribs, a crawfish boil, andouille sausage, shrimp 'n grits, buttermilk biscuits, corn bread, and king cake.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There will be live music by The Joe Cohen Show, featuring Wil Blades, and wait until you see the samba dancers (Amor do Samba), plus there are beads, masks, feather boas, and face painting to help get you into the NOLA spirit.\u003c/p>\n\u003ch2>Hog Island Oyster Co. Unveils the Renovated Tony’s Seafood in Marshall\u003c/h2>\n\u003cp>\u003ca href=\"http://tonysseafoodrestaurant.com\">Tony’s Seafood\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cLZnH2UwVfu\">18863 CA-1, Marshall\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132666\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0118-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">Historic Tony's Seafood is reopening after a renovation. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster fans love heading up to \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> on Tomales Bay in Marshall year-round, and about a mile south, the old school \u003ca href=\"http://tonysseafoodrestaurant.com\">\u003cb>Tony’s Seafood\u003c/b>\u003c/a>\u003cb> \u003c/b>has been another favorite for decades, which dates back to 1948! It was originally established by Anton “Tony\" Konatich, a Croatian fisherman hailing from the Isle of Iz, and three generations of the Konatich family ran this seafood joint for 70 years. In 2017, the family reached out to Hog Island co-founders, John Finger and Terry Sawyer, to see if they wanted to buy this venerable family business, and now after months of restoration, the Hog Island team is excited to reopen Tony’s on March 1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132668\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0163-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">You'll enjoy the freshest seafood at Tony's Seafood. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helming the kitchen is chef Matt Shapiro (Marlow & Sons, Wise Sons, Walzwerk, Schmidt’s, Hog Island), also a fisherman and forager, who has been with Hog Island Oyster Co. since 2014. His menu will include classics like fish and chips (AK True Cod), an oyster po’ boy, a Northern California Dungeness crab roll (in season), oysters on the half-shell and barbecued, a crudo, linguine with clams, and a daily “heads and tails” dish, a catch of the day, and some landlubber dishes like a Stemple Creek hamburger with tartar sauce.\u003c/p>\n\u003cfigure id=\"attachment_132667\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132667\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tonys-february2019_0150-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">Tony's has always had a fantastic view of Tomales Bay. \u003ccite>(Remy Hale)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 96-seat restaurant has a stunning view of Tomales Bay, with a smaller outdoor waterside patio for alfresco dining, plus a waterside dining room is available for private parties (up to 30 guests). Tony’s will continue to be a local hangout and community gathering place, and there will be a Locals’ Night on Fridays, featuring live music and off-menu specials. \u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>After they open, winter hours will be Friday–Sunday 11:30am–8pm, along with a series of ticketed dinner events planned for Thursday nights. Spring opening hours will expand to Thursday through Monday 11:30am–8pm in April. Spring can’t get here fast enough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "First Taste: A native Oaxacan chef takes the helm at Thomas Keller's La Calenda",
"title": "First Taste: A native Oaxacan chef takes the helm at Thomas Keller's La Calenda",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>by Jess Lander\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ci>Chef Thomas Keller trades escargot and frites for fresh-pressed tortillas and mole at his new Mexican joint \u003ca href=\"lacalendamex.com\">La Calenda\u003c/a>.\u003c/i>\u003c/strong>\u003c/p>\n\u003cp>Opened in the space once home to Hurley's restaurant, La Calenda shares the same couple blocks as Keller's French Laundry, Bouchon Bistro, Bouchon Bakery, and Ad Hoc—but that's about all it has in common with its Yountville comrades.\u003c/p>\n\u003cfigure id=\"attachment_132636\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132636\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-4.jpg\" alt=\"Copper penny tiling on the bar top.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Copper penny tiling on the bar top. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Vibe\u003c/h2>\n\u003cp>Focused on authentic Mexican cuisine, La Calenda radiates the joyful spirit of the traditional Oaxacan festivities for which it's named. This isn't buttoned-up fine dining; casual and family-friendly, the servers wear T-shirts and the staff is so nice it's as if they spike the air with tequila. Loud Mexican music emanates from the speakers, but even that gets drowned out by lively conversations between diners. A dinner bell that hangs from the open kitchen is rung periodically and frivolously, simply because it's fun.\u003c/p>\n\u003cp>The pink-walled restaurant has the look of a traditional taqueria, but this is Napa Valley, so it's rustic-chic, not a dive. Much of the decor was handpicked from Mexico, down to the hand-blown glassware and mismatched wooden chairs. A hand-painted mural brightens the bar area that seats 14; the bar top has a unique copper penny tiling. A large outdoor patio is set to flourish post-winter but for now, 86 seats fill the dining room and there's been a line out the door each night since the place opened at the start of the new year.\u003c/p>\n\u003cfigure id=\"attachment_132641\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-5.jpg\" alt=\"La Calenda serves up a handful of large plates, like Puerco en Mole Verde.\" width=\"980\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-5.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-5-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-5-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-5-768x1152.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">La Calenda serves up a handful of large plates, like Puerco en Mole Verde. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the heart of the restaurant is a large open kitchen. Diners can watch the culinary team hand-press tortillas—they press between 700 and 900 each day—and slice al pastor from a spinning rotisserie.\u003c/p>\n\u003ch2>The Chef\u003c/h2>\n\u003cp>Chef de Cuisine Kaelin Ulrich Trilling didn't come up the ranks of Keller's world. The idea of working for the decorated chef, let alone heading up one of his restaurants, was a mere pipe dream for the 26-year-old, who grew up in Oaxaca. His mother Susana Trilling, a celebrity chef in her own right, founded the renowned Seasons of My Heart Cooking School in Oaxaca and Trilling draws inspiration from several of her recipes, like the much talked about mole negro, an arduous, three-day process that utilizes roughly 30 ingredients and five types of chiles. \"When I make mole here and taste it, I close my eyes and it brings me back to my childhood every time,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most challenging part of the gig has been adapting Mexican cooking techniques to America's health department standards. Back home, Trilling makes mole with a bamboo stick and barbacoa is ceremoniously cooked all day in giant pits in the ground. At La Calenda he attempts to recreate the pit in the oven, wrapping the meat in avocado leaves and cooking it at 500 degrees for hours.\u003c/p>\n\u003cfigure id=\"attachment_132637\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132637\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-1-1.jpg\" alt=\"Four different types of heirloom corn brought in from Mexico.\" width=\"980\" height=\"792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-1-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-1-800x647.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-1-768x621.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Four different types of heirloom corn brought in from Mexico. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Food\u003c/h2>\n\u003cp>Like the decor, a majority of ingredients come directly from Mexico, including many types of heirloom corn—from blue to red to pink—sourced from varying regions. The team will also pluck herbs and produce from The French Laundry Culinary Garden.\u003c/p>\n\u003cp>Trilling has a story for every ingredient and every dish. Even the Caesar Salad, which seems out of place, has ties to Mexico: Legend has it that an Italian immigrant invented the recipe in Tijuana. Ironically, chips and salsa are actually an American tradition, but since stateside diners expect it, Trilling says he wants his to be the best. La Calenda serves six salsas total, my favorites being the habanero, which was well balanced and not as hot as one might expect, and avocado.\u003c/p>\n\u003cp>Starting off strong, the cachete de res en mole chichilo ($13)—braised beef cheek and another one of Trilling's mother's recipes—and the quesadilla al pastor ($9), a taqueria staple in Mexico made here with pineapple and Chihuahua cheese, were both standouts of the meal.\u003c/p>\n\u003cp>I tried all six tacos ($11-13 for two). The barbacoa and carnitas top my list; both meats were melt-in-your-mouth tender. With the exception of the Caesar salad croutons and desserts, the entire menu is gluten-free and there are plenty of vegetarian options as well, including a butternut squash tamale wrapped in an avocado leaf ($6) and mushroom tacos.\u003c/p>\n\u003cfigure id=\"attachment_132639\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132639\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-3-1.jpg\" alt=\"The menu features two types of tamals, one with butternut squash.\" width=\"980\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-1-768x1152.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The menu features two types of tamals, one with butternut squash. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For dessert ($9), you can't go wrong with the churros or the tres leches cake, which for once, isn't too dry. The rice pudding has a nice surprise in the form of a mango sauce at the bottom. Mix it all up before you eat.\u003c/p>\n\u003cfigure id=\"attachment_132638\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132638\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-2-1.jpg\" alt=\"Churros are a dessert staple at La Calenda.\" width=\"980\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-1-768x1152.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Churros are a dessert staple at La Calenda. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Drinks\u003c/h2>\n\u003cp>La Calenda has collected more than 30 mezcals and tequilas used throughout a large cocktail menu ($12-$14) and curated a Mexican-heavy wine list—it is likely the most comprehensive wine list you've ever seen at a Mexican restaurant.\u003c/p>\n\u003cp>Admittedly, the La Calenda margarita wasn't my favorite. A little too sweet for my taste, it features pineapple agave syrup that really dominates the drink, but it does come in an Instagrammable piña cup. There is, of course, a classic margarita, which you can order by the pitcher for $50.\u003c/p>\n\u003cfigure id=\"attachment_132640\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-4-1.jpg\" alt=\"The Tahona Sol is a reinvention of the classic Tequila Sunrise.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The Tahona Sol is a reinvention of the classic Tequila Sunrise. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The spicy Fenix (Reposado tequila, jalapeño-infused syrup, mango, lime, and tamarind soda) and the Tahona Sol left lasting impressions. The latter was touted as a play on a Tequila Sunrise, but I think that actually does this cocktail a disservice. Switching out OJ for tangerine juice and hibiscus, it's a great reinvention of the overrated (IMO) concoction that gained popularity in the '70s.\u003c/p>\n\u003cp>La Calenda is open daily, 5-11pm and does not take reservations. At some point in February, they will open for lunch as well from 11am to 5pm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/-1-2626773823.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Chef Thomas Keller trades escargot and frites for fresh-pressed tortillas and mole at his new Mexican joint La Calenda.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>by Jess Lander\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ci>Chef Thomas Keller trades escargot and frites for fresh-pressed tortillas and mole at his new Mexican joint \u003ca href=\"lacalendamex.com\">La Calenda\u003c/a>.\u003c/i>\u003c/strong>\u003c/p>\n\u003cp>Opened in the space once home to Hurley's restaurant, La Calenda shares the same couple blocks as Keller's French Laundry, Bouchon Bistro, Bouchon Bakery, and Ad Hoc—but that's about all it has in common with its Yountville comrades.\u003c/p>\n\u003cfigure id=\"attachment_132636\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132636\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-4.jpg\" alt=\"Copper penny tiling on the bar top.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Copper penny tiling on the bar top. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Vibe\u003c/h2>\n\u003cp>Focused on authentic Mexican cuisine, La Calenda radiates the joyful spirit of the traditional Oaxacan festivities for which it's named. This isn't buttoned-up fine dining; casual and family-friendly, the servers wear T-shirts and the staff is so nice it's as if they spike the air with tequila. Loud Mexican music emanates from the speakers, but even that gets drowned out by lively conversations between diners. A dinner bell that hangs from the open kitchen is rung periodically and frivolously, simply because it's fun.\u003c/p>\n\u003cp>The pink-walled restaurant has the look of a traditional taqueria, but this is Napa Valley, so it's rustic-chic, not a dive. Much of the decor was handpicked from Mexico, down to the hand-blown glassware and mismatched wooden chairs. A hand-painted mural brightens the bar area that seats 14; the bar top has a unique copper penny tiling. A large outdoor patio is set to flourish post-winter but for now, 86 seats fill the dining room and there's been a line out the door each night since the place opened at the start of the new year.\u003c/p>\n\u003cfigure id=\"attachment_132641\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-5.jpg\" alt=\"La Calenda serves up a handful of large plates, like Puerco en Mole Verde.\" width=\"980\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-5.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-5-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-5-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-5-768x1152.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">La Calenda serves up a handful of large plates, like Puerco en Mole Verde. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the heart of the restaurant is a large open kitchen. Diners can watch the culinary team hand-press tortillas—they press between 700 and 900 each day—and slice al pastor from a spinning rotisserie.\u003c/p>\n\u003ch2>The Chef\u003c/h2>\n\u003cp>Chef de Cuisine Kaelin Ulrich Trilling didn't come up the ranks of Keller's world. The idea of working for the decorated chef, let alone heading up one of his restaurants, was a mere pipe dream for the 26-year-old, who grew up in Oaxaca. His mother Susana Trilling, a celebrity chef in her own right, founded the renowned Seasons of My Heart Cooking School in Oaxaca and Trilling draws inspiration from several of her recipes, like the much talked about mole negro, an arduous, three-day process that utilizes roughly 30 ingredients and five types of chiles. \"When I make mole here and taste it, I close my eyes and it brings me back to my childhood every time,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The most challenging part of the gig has been adapting Mexican cooking techniques to America's health department standards. Back home, Trilling makes mole with a bamboo stick and barbacoa is ceremoniously cooked all day in giant pits in the ground. At La Calenda he attempts to recreate the pit in the oven, wrapping the meat in avocado leaves and cooking it at 500 degrees for hours.\u003c/p>\n\u003cfigure id=\"attachment_132637\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132637\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-1-1.jpg\" alt=\"Four different types of heirloom corn brought in from Mexico.\" width=\"980\" height=\"792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-1-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-1-800x647.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-1-768x621.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Four different types of heirloom corn brought in from Mexico. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Food\u003c/h2>\n\u003cp>Like the decor, a majority of ingredients come directly from Mexico, including many types of heirloom corn—from blue to red to pink—sourced from varying regions. The team will also pluck herbs and produce from The French Laundry Culinary Garden.\u003c/p>\n\u003cp>Trilling has a story for every ingredient and every dish. Even the Caesar Salad, which seems out of place, has ties to Mexico: Legend has it that an Italian immigrant invented the recipe in Tijuana. Ironically, chips and salsa are actually an American tradition, but since stateside diners expect it, Trilling says he wants his to be the best. La Calenda serves six salsas total, my favorites being the habanero, which was well balanced and not as hot as one might expect, and avocado.\u003c/p>\n\u003cp>Starting off strong, the cachete de res en mole chichilo ($13)—braised beef cheek and another one of Trilling's mother's recipes—and the quesadilla al pastor ($9), a taqueria staple in Mexico made here with pineapple and Chihuahua cheese, were both standouts of the meal.\u003c/p>\n\u003cp>I tried all six tacos ($11-13 for two). The barbacoa and carnitas top my list; both meats were melt-in-your-mouth tender. With the exception of the Caesar salad croutons and desserts, the entire menu is gluten-free and there are plenty of vegetarian options as well, including a butternut squash tamale wrapped in an avocado leaf ($6) and mushroom tacos.\u003c/p>\n\u003cfigure id=\"attachment_132639\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132639\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-3-1.jpg\" alt=\"The menu features two types of tamals, one with butternut squash.\" width=\"980\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-1-768x1152.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The menu features two types of tamals, one with butternut squash. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For dessert ($9), you can't go wrong with the churros or the tres leches cake, which for once, isn't too dry. The rice pudding has a nice surprise in the form of a mango sauce at the bottom. Mix it all up before you eat.\u003c/p>\n\u003cfigure id=\"attachment_132638\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132638\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-2-1.jpg\" alt=\"Churros are a dessert staple at La Calenda.\" width=\"980\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-1-768x1152.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Churros are a dessert staple at La Calenda. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Drinks\u003c/h2>\n\u003cp>La Calenda has collected more than 30 mezcals and tequilas used throughout a large cocktail menu ($12-$14) and curated a Mexican-heavy wine list—it is likely the most comprehensive wine list you've ever seen at a Mexican restaurant.\u003c/p>\n\u003cp>Admittedly, the La Calenda margarita wasn't my favorite. A little too sweet for my taste, it features pineapple agave syrup that really dominates the drink, but it does come in an Instagrammable piña cup. There is, of course, a classic margarita, which you can order by the pitcher for $50.\u003c/p>\n\u003cfigure id=\"attachment_132640\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-4-1.jpg\" alt=\"The Tahona Sol is a reinvention of the classic Tequila Sunrise.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The Tahona Sol is a reinvention of the classic Tequila Sunrise. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The spicy Fenix (Reposado tequila, jalapeño-infused syrup, mango, lime, and tamarind soda) and the Tahona Sol left lasting impressions. The latter was touted as a play on a Tequila Sunrise, but I think that actually does this cocktail a disservice. Switching out OJ for tangerine juice and hibiscus, it's a great reinvention of the overrated (IMO) concoction that gained popularity in the '70s.\u003c/p>\n\u003cp>La Calenda is open daily, 5-11pm and does not take reservations. At some point in February, they will open for lunch as well from 11am to 5pm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/-1-2626773823.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guy Fieri's Favorite Sonoma Restaurants",
"title": "Guy Fieri's Favorite Sonoma Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>by Maci Martell\u003c/i>\u003c/p>\n\u003cp>Guy Fieri may be a household name around the country, but he’ll always be Santa Rosa’s native son. Home to his first restaurants and the \u003ca href=\"https://www.pressdemocrat.com/news/7519783-181/fieri-fires-up-the-grill\">beneficiaries of his philanthropy\u003c/a>, Fieri still lives and works in Sonoma County and loves giving extra props to his fellow restaurateurs.\u003c/p>\n\u003cp>That’s why we’re calling out all of the local restaurants he’s featured on his hit Food Network show, “Diners, Drive-Ins & Dives.” For most, national recognition means a huge bump in business and notoriety even long after the show airs (\u003ca href=\"https://www.laprensasonoma.com/taqueria-molcajetes-from-santa-rosa-is-featured-on-guy-fieris-show/\">here’s one local example\u003c/a>). You’ll know you’ve arrived at one of them by Fieri’s flashy signature somewhere in the restaurant — a little Easter egg worth finding. \u003c/p>\n\u003cp>How many of these restaurants have you been to?\u003c/p>\n\u003ch2>Hank’s Creekside Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/UqmXVeCyiAt\">2800 4th St\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95405\u003c/p>\n\u003cfigure id=\"attachment_132613\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg\" alt=\"Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, "Diners, Drive-ins and Dives.''\" width=\"1024\" height=\"684\" class=\"size-full wp-image-132613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-1020x681.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, \"Diners, Drive-ins and Dives.'' \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The traditional breakfast and brunch spot Hank’s Creekside Restaurant in Santa Rosa was featured in the “House Specials” episode. Fieri tried the blueberry pancakes with corn beef hash: “It’s basic, it’s simple, but it’s money,” he said.\u003c/p>\n\u003ch2>Willie Bird’s Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/vjUuM1oAU992\">1150 Santa Rosa Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132615\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg\" alt=\"Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house.\" width=\"1024\" height=\"676\" class=\"size-full wp-image-132615\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-1020x673.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known for serving up turkey in a wide variety of ways, Willie Bird’s in Santa Rosa was featured on Fieri’s “Talkin’ Turkey” episode. He tried the turkey stroganoff served in a creamy sauce with sautéed mushrooms. “I’m impressed,” Fieri said. “You're going to see me back just for this one.”\u003c/p>\n\u003ch2>La Texanita Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JipciXSHToo\">1667 Sebastopol Rd\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95407\u003c/p>\n\u003cfigure id=\"attachment_132616\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg\" alt=\"Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \" width=\"1024\" height=\"768\" class=\"size-full wp-image-132616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-1020x765.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Craving an authentic taste for his “Global Grub” episode, Fieri went to La Texanita Restaurant in Santa Rosa. “So simple, but so good,” he said of the carne asada tacos. “I'm telling you something, there's just nothing that can beat that handmade tortilla.”\u003c/p>\n\u003ch2>Taqueria Molcajetes\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/weWS4EUGqEk\">1195 W College Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95401\u003c/p>\n\u003cfigure id=\"attachment_132617\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg\" alt=\"\" width=\"1024\" height=\"773\" class=\"size-full wp-image-132617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-1020x770.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guadalupe Dominguez, left, and her daughter Myra Mendoza split a super burrito for dinner at Taqueria Molcajetes, in Santa Rosa, California, on Wednesday, April 25, 2018. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fieri highlighted \u003ca href=\"https://www.laprensasonoma.com/guy-fieri-dives-into-taqueria-molcajetes-in-santa-rosa/\">numerous dishes\u003c/a> at Santa Rosa’s Taqueria Molcajetes for his “Regional Recipes” episode, including their taquitos, burritos and chile verde. He called this Mexican restaurant off W. College Avenue a “gem.”\u003c/p>\n\u003ch2>Zoftig Eatery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EUmqSqG6KAo\">57 Montgomery Dr\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132618\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg\" alt=\"Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Featured on the “From Big Burgers to Little Italy” episode, Zoftig Eatery is a contemporary restaurant serving up healthy fare. Fieri tried the Korean burrito, packed with marinated Marin Sun Farms beef, kimchi, brown rice and veggies. “I’m going to drown in my own drool,” he said before chomping down on the burrito.\u003c/p>\n\u003ch2>Simply Vietnam Express\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/1x8TDtm2ahA2\">3381 Cleveland Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95403\u003c/p>\n\u003cfigure id=\"attachment_132619\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg\" alt=\"Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up the unique flavors of Vietnam, Santa Rosa’s Simply Vietnam Express was featured in the “Meaty Mashup” episode where Fieri praised its combination pho. “Oh my goodness,” he said. “It’s light, refreshing, but the depth of flavors is outstanding. It’s everything I wanted it to be.\"\u003c/p>\n\u003ch2>Jimtown Store\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GcVptQ8nBF92\">6706 CA-128\u003c/a>\u003cbr>\nHealdsburg, CA\u003cbr>\n95448\u003c/p>\n\u003cfigure id=\"attachment_132620\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg\" alt=\"Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017.\" width=\"1024\" height=\"681\" class=\"size-full wp-image-132620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-1020x678.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the “Porktastic” episode of “Diners, Drive-ins & Dives,” Fieri featured Healdsburg’s Jimtown Store, a quaint café in a rustic country store tucked away in the vineyards of Alexander Valley. “Big, deep flavor in the brisket,” Fieri said of the smoked brisket sandwich he tried there. “Sauce is no joke, you get that little back kick of the bourbon.”\u003c/p>\n\u003ch2>Zazu Kitchen + Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/eV7DXamNWQ22\">6770 McKinley St #150\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_132622\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg\" alt=\"Bacon-in-the-Burger with malt vinegar chicaronnes\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bacon-in-the-Burger with malt vinegar chicaronnes \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A farm-to-table establishment offering seasonal dishes, Zazu Kitchen + Farm was featured on the “From Sandwiches to Stroganoff” episode. According to the \u003ca href=\"https://www.foodnetwork.com/restaurants/ca/sebastopol/zazu-kitchen-and-farm-restaurant\">Food Network website\u003c/a>, Fieri loved their Bacon-in-the-Batter Waffle along with the restaurant’s quality, freshness and portion sizes.\u003c/p>\n\u003ch2>Schellville Grill\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/rarqiLMPtr72\">22900 Broadway\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132623\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg\" alt=\"Schellville Grill on Broadway at Highway 121.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-132623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-1020x682.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Schellville Grill on Broadway at Highway 121. \u003ccite>(Robbi Pengelly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma’s Schellville Grill serves a fusion of wine country fare and Austin-style barbecue, which is why it was featured on the “Grilled, Smoked and Sauced” episode. Fieri tried their buckaroo sandwich with Mexican Achoté chicken on a brioche roll and their tri-tip sandwich smothered in a special barbecue sauce. “The right amount of smoke,” he said of the flavor. “You have a really good ability to blend things really well, without having anything take over another.”\u003c/p>\n\u003ch2>Sunflower Caffe\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/D2zCMwSpxM72\">421 1st St W\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132624\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg\" alt=\"Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012.\" width=\"1024\" height=\"688\" class=\"size-full wp-image-132624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-1020x685.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012. The two had eaten at the restaurant three times in two days. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cochon Volant BBQ Smokehouse\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/jZkfL7ZtjJv\">18350 Sonoma Hwy\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132625\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg\" alt=\"Cochon Volant BBQ Smoke House in Sonoma.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cochon Volant BBQ Smoke House in Sonoma. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another Sonoma County restaurant to be featured on the “Meaty Mashup” episode, Cochon Volant BBQ Smokehouse is proud of their slow-smoked barbecue meats – and Fieri’s endorsement. They even created a dish in his name: the WTF (What the Fieri) Burger, topped with barbecued pork shoulder and beef brisket. \"Wow that's good,” Fieri said of their fried chicken. “I can't put it in my mouth fast enough. This is not your grandma's fried chicken, this is a chef's fried chicken.\"\u003c/p>\n\u003ch2>Cafe Citti\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/iB6ba3NstVs\">9049 Sonoma Hwy\u003c/a>\u003cbr>\nKenwood, CA\u003cbr>\n95452\u003c/p>\n\u003cfigure id=\"attachment_132626\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg\" alt=\"A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When traveling through one of the best wine areas in California, you'll find this awesome diner that is the perfect rest or pit stop for your journey.\" Guy dove into pizza with prosciutto and mascarpone, Ravioli a la Citti and fried polenta with porcini mushrooms. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/biteclub/all-the-sonoma-county-restaurants-guy-fieri-has-visited-on-diners-drive-ins-dives/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Maci Martell\u003c/i>\u003c/p>\n\u003cp>Guy Fieri may be a household name around the country, but he’ll always be Santa Rosa’s native son. Home to his first restaurants and the \u003ca href=\"https://www.pressdemocrat.com/news/7519783-181/fieri-fires-up-the-grill\">beneficiaries of his philanthropy\u003c/a>, Fieri still lives and works in Sonoma County and loves giving extra props to his fellow restaurateurs.\u003c/p>\n\u003cp>That’s why we’re calling out all of the local restaurants he’s featured on his hit Food Network show, “Diners, Drive-Ins & Dives.” For most, national recognition means a huge bump in business and notoriety even long after the show airs (\u003ca href=\"https://www.laprensasonoma.com/taqueria-molcajetes-from-santa-rosa-is-featured-on-guy-fieris-show/\">here’s one local example\u003c/a>). You’ll know you’ve arrived at one of them by Fieri’s flashy signature somewhere in the restaurant — a little Easter egg worth finding. \u003c/p>\n\u003cp>How many of these restaurants have you been to?\u003c/p>\n\u003ch2>Hank’s Creekside Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/UqmXVeCyiAt\">2800 4th St\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95405\u003c/p>\n\u003cfigure id=\"attachment_132613\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg\" alt=\"Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, "Diners, Drive-ins and Dives.''\" width=\"1024\" height=\"684\" class=\"size-full wp-image-132613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0502_FIERI_TASTE_327552-1024x684-1020x681.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri shares blueberry pancakes with Hank Vance, the owner of Hank's Creekside Restaurant, on May 2 during taping of his new show, \"Diners, Drive-ins and Dives.'' \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The traditional breakfast and brunch spot Hank’s Creekside Restaurant in Santa Rosa was featured in the “House Specials” episode. Fieri tried the blueberry pancakes with corn beef hash: “It’s basic, it’s simple, but it’s money,” he said.\u003c/p>\n\u003ch2>Willie Bird’s Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/vjUuM1oAU992\">1150 Santa Rosa Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132615\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg\" alt=\"Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house.\" width=\"1024\" height=\"676\" class=\"size-full wp-image-132615\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1116_WILLIE_001_804734-1024x676-1020x673.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Willie Benedetti opened Willie Bird's Restaurant in Santa Rosa in 1980, but the old-fashioned interior remains from the days the building housed a hofbrau house. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known for serving up turkey in a wide variety of ways, Willie Bird’s in Santa Rosa was featured on Fieri’s “Talkin’ Turkey” episode. He tried the turkey stroganoff served in a creamy sauce with sautéed mushrooms. “I’m impressed,” Fieri said. “You're going to see me back just for this one.”\u003c/p>\n\u003ch2>La Texanita Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JipciXSHToo\">1667 Sebastopol Rd\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95407\u003c/p>\n\u003cfigure id=\"attachment_132616\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg\" alt=\"Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \" width=\"1024\" height=\"768\" class=\"size-full wp-image-132616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AHI416_LENGUATACOS_LATEXANITA_775684-1024x768-1020x765.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Lengua (tongue) and cabeza (head) tacos at La Texanita in Santa Rosa on 4/16. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Craving an authentic taste for his “Global Grub” episode, Fieri went to La Texanita Restaurant in Santa Rosa. “So simple, but so good,” he said of the carne asada tacos. “I'm telling you something, there's just nothing that can beat that handmade tortilla.”\u003c/p>\n\u003ch2>Taqueria Molcajetes\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/weWS4EUGqEk\">1195 W College Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95401\u003c/p>\n\u003cfigure id=\"attachment_132617\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg\" alt=\"\" width=\"1024\" height=\"773\" class=\"size-full wp-image-132617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0425_TAQUERIAMOLCAJETES_01_870781-1-1024x773-1020x770.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Guadalupe Dominguez, left, and her daughter Myra Mendoza split a super burrito for dinner at Taqueria Molcajetes, in Santa Rosa, California, on Wednesday, April 25, 2018. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fieri highlighted \u003ca href=\"https://www.laprensasonoma.com/guy-fieri-dives-into-taqueria-molcajetes-in-santa-rosa/\">numerous dishes\u003c/a> at Santa Rosa’s Taqueria Molcajetes for his “Regional Recipes” episode, including their taquitos, burritos and chile verde. He called this Mexican restaurant off W. College Avenue a “gem.”\u003c/p>\n\u003ch2>Zoftig Eatery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EUmqSqG6KAo\">57 Montgomery Dr\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95404\u003c/p>\n\u003cfigure id=\"attachment_132618\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg\" alt=\"Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZOFTIG042_887867-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Fast Food Zoftig Korean Burrito Marin sun Farms ground beef marinated with soy, brown sugar, garlic and ginger, Korean BBq sauce, avocado, mint cilantro, pickled daikon and carrot, organic brown rice, kimchi \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Featured on the “From Big Burgers to Little Italy” episode, Zoftig Eatery is a contemporary restaurant serving up healthy fare. Fieri tried the Korean burrito, packed with marinated Marin Sun Farms beef, kimchi, brown rice and veggies. “I’m going to drown in my own drool,” he said before chomping down on the burrito.\u003c/p>\n\u003ch2>Simply Vietnam Express\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/1x8TDtm2ahA2\">3381 Cleveland Ave\u003c/a>\u003cbr>\nSanta Rosa, CA\u003cbr>\n95403\u003c/p>\n\u003cfigure id=\"attachment_132619\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg\" alt=\"Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB1108_SIMPLYVIET_001_848783-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bo Kho, Spicy Vietnamese Beef Stew, by chef Be Nguyen of Simply Vietnam. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving up the unique flavors of Vietnam, Santa Rosa’s Simply Vietnam Express was featured in the “Meaty Mashup” episode where Fieri praised its combination pho. “Oh my goodness,” he said. “It’s light, refreshing, but the depth of flavors is outstanding. It’s everything I wanted it to be.\"\u003c/p>\n\u003ch2>Jimtown Store\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GcVptQ8nBF92\">6706 CA-128\u003c/a>\u003cbr>\nHealdsburg, CA\u003cbr>\n95448\u003c/p>\n\u003cfigure id=\"attachment_132620\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg\" alt=\"Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017.\" width=\"1024\" height=\"681\" class=\"size-full wp-image-132620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/AJ0223_WHOLEHOG_01_816505-1024x681-1020x678.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cherry soffrito pork belly with chicory and crispy shallots by chef Anthony Gallegos at Jimtown Store in Healdsburg, California on Thursday, February 23, 2017. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the “Porktastic” episode of “Diners, Drive-ins & Dives,” Fieri featured Healdsburg’s Jimtown Store, a quaint café in a rustic country store tucked away in the vineyards of Alexander Valley. “Big, deep flavor in the brisket,” Fieri said of the smoked brisket sandwich he tried there. “Sauce is no joke, you get that little back kick of the bourbon.”\u003c/p>\n\u003ch2>Zazu Kitchen + Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/eV7DXamNWQ22\">6770 McKinley St #150\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_132622\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg\" alt=\"Bacon-in-the-Burger with malt vinegar chicaronnes\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/ZAZU074_866430-1-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bacon-in-the-Burger with malt vinegar chicaronnes \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A farm-to-table establishment offering seasonal dishes, Zazu Kitchen + Farm was featured on the “From Sandwiches to Stroganoff” episode. According to the \u003ca href=\"https://www.foodnetwork.com/restaurants/ca/sebastopol/zazu-kitchen-and-farm-restaurant\">Food Network website\u003c/a>, Fieri loved their Bacon-in-the-Batter Waffle along with the restaurant’s quality, freshness and portion sizes.\u003c/p>\n\u003ch2>Schellville Grill\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/rarqiLMPtr72\">22900 Broadway\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132623\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg\" alt=\"Schellville Grill on Broadway at Highway 121.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-132623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/SCHELLVILLEGRILLE_793964-1024x685-1-1020x682.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Schellville Grill on Broadway at Highway 121. \u003ccite>(Robbi Pengelly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma’s Schellville Grill serves a fusion of wine country fare and Austin-style barbecue, which is why it was featured on the “Grilled, Smoked and Sauced” episode. Fieri tried their buckaroo sandwich with Mexican Achoté chicken on a brioche roll and their tri-tip sandwich smothered in a special barbecue sauce. “The right amount of smoke,” he said of the flavor. “You have a really good ability to blend things really well, without having anything take over another.”\u003c/p>\n\u003ch2>Sunflower Caffe\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/D2zCMwSpxM72\">421 1st St W\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132624\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg\" alt=\"Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012.\" width=\"1024\" height=\"688\" class=\"size-full wp-image-132624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/CJ0721_SONOMA002_611496-1024x688-1020x685.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Archie Raines, left, and Celeste Raines, both of Nashville, check out the menu at Sunflower Caffe in Sonoma, July 21, 2012. The two had eaten at the restaurant three times in two days. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cochon Volant BBQ Smokehouse\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/jZkfL7ZtjJv\">18350 Sonoma Hwy\u003c/a>\u003cbr>\nSonoma, CA\u003cbr>\n95476\u003c/p>\n\u003cfigure id=\"attachment_132625\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg\" alt=\"Cochon Volant BBQ Smoke House in Sonoma.\" width=\"1024\" height=\"666\" class=\"size-full wp-image-132625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/JB0209_COCHON_001_767308-1024x666-1020x663.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cochon Volant BBQ Smoke House in Sonoma. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another Sonoma County restaurant to be featured on the “Meaty Mashup” episode, Cochon Volant BBQ Smokehouse is proud of their slow-smoked barbecue meats – and Fieri’s endorsement. They even created a dish in his name: the WTF (What the Fieri) Burger, topped with barbecued pork shoulder and beef brisket. \"Wow that's good,” Fieri said of their fried chicken. “I can't put it in my mouth fast enough. This is not your grandma's fried chicken, this is a chef's fried chicken.\"\u003c/p>\n\u003ch2>Cafe Citti\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/iB6ba3NstVs\">9049 Sonoma Hwy\u003c/a>\u003cbr>\nKenwood, CA\u003cbr>\n95452\u003c/p>\n\u003cfigure id=\"attachment_132626\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg\" alt=\"A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-132626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/BS_122115_FIREPLACE1_761193-1024x683-1020x680.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A fire burns in the dining room of Cafe Citti in Kenwood, on Monday, December 21, 2015. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"When traveling through one of the best wine areas in California, you'll find this awesome diner that is the perfect rest or pit stop for your journey.\" Guy dove into pizza with prosciutto and mascarpone, Ravioli a la Citti and fried polenta with porcini mushrooms. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/biteclub/all-the-sonoma-county-restaurants-guy-fieri-has-visited-on-diners-drive-ins-dives/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Al Pastor Perfection, Homey Arabic and Ethiopian, Burger Love",
"title": "Table Talk: Al Pastor Perfection, Homey Arabic and Ethiopian, Burger Love",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Track down this al pastor dish for Sunday brunch, enjoy Arabic or Ethiopian home cooking (and hospitality), a new monthly guest chef burger special, and an annual artisan cheese festival you won’t want to miss.\u003c/p>\n\u003ch2>Don't Miss Tank18's Incredible Al Pastor Dish at Sunday Brunch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tank18.com\">Tank18 Restaurant & Urban Winery\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Z1f64LTzgJ72\">1345 Howard St., San Francisco\u003c/a>\u003cbr>\nSunday brunch 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_132449\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132449\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-shakshuka-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shakshuka with nopales at Tank18's Sunday brunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brunch is very popular in SF, but sometimes it can be tooooo popular — it can be as tough to find a table for a group of friends as a Friday night table at primetime. But at \u003ca href=\"https://www.tank18.com\">\u003cb>Tank18\u003c/b>\u003c/a> in SoMa, they have a spacious dining room, one that features just as many tables for large groups as two- and four-tops, maybe more. You may know Tank18 as a winery, but they actually have a full bar, on full display at Sunday brunch in their Bloody Mary, which comes with salumi and pickles, or choose from two other kinds, plus a paloma, coffee flip, and more.\u003c/p>\n\u003cfigure id=\"attachment_132452\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132452\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-space-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Large groups are welcome at Tank18. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are dishes on chef Brandon Cavazos’s brunch menu that will appeal (shakshuka with nopales, pan de mie French toast) but the hands-down winner, the one you should get a couple friends together for ASAP is the pork al pastor ($32). You get a pound of the most savory, juicy, pork shoulder cooked sous vide with al pastor rub — it’s seared to order on the plancha, giving it a nicely crispy edge, and served in the most flavor-packed, rich, reduced sauce (we’re talking 40 quarts of pork bone stock reduced to 4, with charred onion and pork skin for extra texture and deep \u003cem>sabor\u003c/em>). The shoulder is served with avocado crema, escabeche, sliced radish, charred jalapeños, and pillowy tortillas from La Palma, plus cracklings on top for extra crunch, and it’s pure pork perfection.\u003c/p>\n\u003cfigure id=\"attachment_132450\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132450\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-mojo-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Mojo rice with housemade breakfast sausage. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another sleeper hit is the mojo rice ($8), green and bright with cilantro, parsley, and garlic, and topped with sliced housemade breakfast sausage with a little hit of ginger and grilled shishito. Yet another reason to get your pork-loving posse together for a fun Sunday brunch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/beitrima/\">Beit Rima\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/xi1HL4HxLxF2\">138 Church St., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Sun 11am–10pm\u003c/p>\n\u003ch2>Enjoy Quality, Homestyle Arabic Dishes at the New Beit Rima\u003c/h2>\n\u003cfigure id=\"attachment_132454\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beitrima-chicken-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chicken shish tawook plate at Beit Rima. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s nothing like being greeted at a fast-casual place with a complimentary cup of hot, sweet, minty black tea and kindly asked to take a seat with “Don’t worry, I will take your order at the table.” The hospitality at \u003cstrong>\u003ca href=\"https://www.instagram.com/beitrima/\">Beit Rima\u003c/a>\u003c/strong> (“Rima’s House”) is matched by the delightfully and deliciously homey food, which is proudly proclaimed as “Arabic comfort food” on the business sign and logo. It’s an homage to chef-owner Samir Mogannam’s mother and her wonderful cooking (she is originally from Jordan), although he has quite the cooking pedigree himself from cooking at Aziza, Tawla, and Dyafa.\u003c/p>\n\u003cp>The location was previously Burgermeister, and his father, Paul Mogannam, was the founder of Burgermeister, who is retiring and passing it on to his son. The tables are now covered in green and white checkered tablecloths, with classic wood spindle chairs, and there are hanging houseplants and other residential décor touches throughout the space. The only thing that isn’t welcoming is how chilly it is inside, so don’t forget your jacket.\u003c/p>\n\u003cfigure id=\"attachment_132457\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132457\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beit-rima-hummus-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Hummus ma' lehma (with spiced beef). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is built to share, but you can easily come for a solo meal of the chicken shish tawook plate ($12), with tender, grilled bites of yogurt-marinated chicken with “mom’s rice,” charred onion and red pepper, toum (Lebanese garlic sauce), hummus, pickles (plus beet-pickled turnips), and a half of warm and lightly fluffy pita. Mom would also want you to eat your greens, so get the fattoush ($8) salad, which comes with charred dates and a kicky dressing with pomegranate vinegar.\u003c/p>\n\u003cfigure id=\"attachment_132465\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132465\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beitrima-ful-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Ful (smashed fava beans). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mezze include a warm bowl of ful (fava beans), mashed with garlic, olive oil, and lemon, with a little bit of chickpeas ($7); you can order a supplement of a soft egg on top, and it comes with pita. The flavorful hummus was silky with nutty notes of tahini and there’s the option to get it with ground and spiced beef on top along with some pine nuts ($12), another dip you’ll want to scoop up with the warm pita. There’s shakshuka all day, falafel, beef kabobs, vegetables from Mariquita Farm for dipping, and more mezze, plus muhalabbia milk pudding for dessert, and nothing is over $14. You’ll be well-fed and doted on, which will bring you back as quickly as the good food will.\u003c/p>\n\u003ch2>A Quintessential Neighborhood Place: Tadu Ethiopian Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"http://taduethiopiankitchen.com\">Tadu Ethiopian Kitchen\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/bHZVJX4C2S32\">484 Ellis St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30am–9pm\u003c/p>\n\u003cfigure id=\"attachment_132467\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132467\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tadu-spread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A full spread of chicken tibs, special kitfo, and the vegetarian combination. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled right in the heart of the Tenderloin is \u003ca href=\"http://taduethiopiankitchen.com\">\u003cb>Tadu Ethiopian Kitchen\u003c/b>\u003c/a>, a popular stop for some theater-goers who are okay with walking through a couple of the neighborhood’s scruffier blocks for a meal. Husband-and-wife Elias and Nani Shawel have created a colorful spot you can’t ignore, with artwork on the bright mandarin orange walls. Inside, there are just a handful of tables, with couples and friends sharing plates of tibs (chicken, lamb, or beef) and scooping up kitfo (buttery chopped beef, usually served on the rare side — we ordered ours medium rare and it came out perfectly) with spongy and tangy injera bread from baskets on a counter.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The menu is full of vegetarian and vegan options, like chickpeas with turmeric and ginger; collard greens with ginger, garlic and onions; and lentils. Don’t miss the vegetarian combination hiding in the specialty entrées section, which includes kik alicha wot (chickpeas), misir wot (split lentils), gomen (collard greens), alicha tikil gomen (cabbage, potatoes, and carrots), plus some salad and buticha (mashed chickpea), a full spread for just $12.95. They even offer gluten-free injera for an extra $3. Portions are hearty — two people will have more than enough to eat by ordering one dish each. Hopefully you’re dining with someone who likes to share — and eat with their hands — because everything comes out on a big plate that you eat from communally.\u003c/p>\n\u003cfigure id=\"attachment_132469\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132469\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tadu-injera-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tadu even offers gluten-free injera bread. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything tasted very homemade and freshly made, with tender meat morsels, but the flavors didn’t have the pop of Berbere (spice mix) like I’ve had at other places. It ends up you need to tell your server to really bring the flava, otherwise they keep things pretty tame. Even our spicy kitfo came out pretty mellow. When the owner saw I was seeking more than the little bowl of Berbere spice he brought over, he told me the next time I should request the kulet: here, it’s a deeply savory and thickened onion sauce, almost a paste, loaded with Berbere that they can cook into your dishes. Ah ha! That’s the stuff. So now you know.\u003c/p>\n\u003cp>This location doesn’t have any alcohol, but you can try telba, a slippery-textured drink made with ground flax seeds and honey. While I wouldn’t call this place a destination, if I was looking for something homey and affordable (and vegetarian) in the neighborhood, it fits the bill. There is a newer and brighter location in Mission Bay as well.\u003c/p>\n\u003ch2>Causwells Launches a Monthly Guest Chef Burger\u003c/h2>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">Causwells\u003c/a>\u003cbr>\nGuest Burger Series (monthly)\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Causwells/@37.8002779,-122.4420347,15z/data=!4m2!3m1!1s0x0:0x4535d182f05476fe?ved=2ahUKEwj-oKXR0PPfAhVIqIsKHdTLCnMQ_BIwCnoECAYQCA\">2346 Chestnut St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132474\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Causwells_OGMosto_credit_AaronChang-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">The OG Mosto burger at Causwells. \u003ccite>(Aaron Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">\u003cb>Causwells\u003c/b>\u003c/a> in the Marina already makes one of the best double cheeseburgers in town, but now it’s truly double trouble since they just introduced a\u003cb> guest burger series\u003c/b>. Every month, they will feature a rotating burger special from favorite restaurants throughout the Bay Area. For February, the burger collaboration features a burger with chef Telmo Faria of \u003ca href=\"https://www.umacasarestaurant.com/\">Uma Casa\u003c/a> and \u003ca href=\"https://www.piripica.com/\">Piri Pica\u003c/a>: the OG Mosto Burger (double smash patties, Oaxaca cheese, poblanos, spicy serrano aioli, pickled red onion). You can get the burger for $16.95. Upcoming burgers include March with \u003ca href=\"https://www.medianochesf.com/\">Media Noche\u003c/a> and April with \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>Get Your Cheese on at This Annual Weekend Festival\u003c/h2>\n\u003cp>\u003ca href=\"https://www.artisancheesefestival.com\">California Artisan Cheese Festival\u003c/a>\u003cbr>\nMarch 23–24\u003cbr>\nVarious Sonoma and Marin County locations\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/13th-annual-california-artisan-cheese-festival-tickets-52889913154\">Tickets\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132494\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_9668e-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A delicious bite made by cheesemonger Christina Strategos of Nugget Market in Woodland, using Big Boy Blue from Willapa Hills Cheese. \u003ccite>(Karen Pavone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sound the cheese alarm: coming up on March 23 is the thirteenth annual \u003cstrong>\u003ca href=\"https://www.artisancheesefestival.com\">California Artisan Cheese Festival\u003c/a>\u003c/strong>, a two-day weekend event that includes cheese tastings, pairings, \u003ca href=\"https://www.artisancheesefestival.com/tours\">farm and producer tours\u003c/a>, and a culinary competition, all of which are held at various locations in Sonoma and Marin Counties. You’ll also have the opportunity to experience new, limited-production, and rare artisan cheeses, all while learning about the art of cheesemaking from some of the industry’s most knowledgeable experts through a variety of interactive \u003ca href=\"https://www.artisancheesefestival.com/seminars\">seminars\u003c/a>. Don’t miss fun tasting events like Cheese, Bites & Booze! and Bubbles & Brunch, plus the Artisan Cheese Tasting & Marketplace on Sunday, March 24. Tickets are going fast, so don’t delay.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Track down this al pastor dish for Sunday brunch, enjoy Arabic or Ethiopian home cooking (and hospitality), a new monthly guest chef burger special, and an annual artisan cheese festival you won’t want to miss.\u003c/p>\n\u003ch2>Don't Miss Tank18's Incredible Al Pastor Dish at Sunday Brunch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tank18.com\">Tank18 Restaurant & Urban Winery\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Z1f64LTzgJ72\">1345 Howard St., San Francisco\u003c/a>\u003cbr>\nSunday brunch 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_132449\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132449\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-shakshuka-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shakshuka with nopales at Tank18's Sunday brunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brunch is very popular in SF, but sometimes it can be tooooo popular — it can be as tough to find a table for a group of friends as a Friday night table at primetime. But at \u003ca href=\"https://www.tank18.com\">\u003cb>Tank18\u003c/b>\u003c/a> in SoMa, they have a spacious dining room, one that features just as many tables for large groups as two- and four-tops, maybe more. You may know Tank18 as a winery, but they actually have a full bar, on full display at Sunday brunch in their Bloody Mary, which comes with salumi and pickles, or choose from two other kinds, plus a paloma, coffee flip, and more.\u003c/p>\n\u003cfigure id=\"attachment_132452\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132452\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-space-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Large groups are welcome at Tank18. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are dishes on chef Brandon Cavazos’s brunch menu that will appeal (shakshuka with nopales, pan de mie French toast) but the hands-down winner, the one you should get a couple friends together for ASAP is the pork al pastor ($32). You get a pound of the most savory, juicy, pork shoulder cooked sous vide with al pastor rub — it’s seared to order on the plancha, giving it a nicely crispy edge, and served in the most flavor-packed, rich, reduced sauce (we’re talking 40 quarts of pork bone stock reduced to 4, with charred onion and pork skin for extra texture and deep \u003cem>sabor\u003c/em>). The shoulder is served with avocado crema, escabeche, sliced radish, charred jalapeños, and pillowy tortillas from La Palma, plus cracklings on top for extra crunch, and it’s pure pork perfection.\u003c/p>\n\u003cfigure id=\"attachment_132450\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132450\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tank18-mojo-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Mojo rice with housemade breakfast sausage. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another sleeper hit is the mojo rice ($8), green and bright with cilantro, parsley, and garlic, and topped with sliced housemade breakfast sausage with a little hit of ginger and grilled shishito. Yet another reason to get your pork-loving posse together for a fun Sunday brunch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/beitrima/\">Beit Rima\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/xi1HL4HxLxF2\">138 Church St., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Sun 11am–10pm\u003c/p>\n\u003ch2>Enjoy Quality, Homestyle Arabic Dishes at the New Beit Rima\u003c/h2>\n\u003cfigure id=\"attachment_132454\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beitrima-chicken-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chicken shish tawook plate at Beit Rima. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s nothing like being greeted at a fast-casual place with a complimentary cup of hot, sweet, minty black tea and kindly asked to take a seat with “Don’t worry, I will take your order at the table.” The hospitality at \u003cstrong>\u003ca href=\"https://www.instagram.com/beitrima/\">Beit Rima\u003c/a>\u003c/strong> (“Rima’s House”) is matched by the delightfully and deliciously homey food, which is proudly proclaimed as “Arabic comfort food” on the business sign and logo. It’s an homage to chef-owner Samir Mogannam’s mother and her wonderful cooking (she is originally from Jordan), although he has quite the cooking pedigree himself from cooking at Aziza, Tawla, and Dyafa.\u003c/p>\n\u003cp>The location was previously Burgermeister, and his father, Paul Mogannam, was the founder of Burgermeister, who is retiring and passing it on to his son. The tables are now covered in green and white checkered tablecloths, with classic wood spindle chairs, and there are hanging houseplants and other residential décor touches throughout the space. The only thing that isn’t welcoming is how chilly it is inside, so don’t forget your jacket.\u003c/p>\n\u003cfigure id=\"attachment_132457\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132457\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beit-rima-hummus-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Hummus ma' lehma (with spiced beef). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is built to share, but you can easily come for a solo meal of the chicken shish tawook plate ($12), with tender, grilled bites of yogurt-marinated chicken with “mom’s rice,” charred onion and red pepper, toum (Lebanese garlic sauce), hummus, pickles (plus beet-pickled turnips), and a half of warm and lightly fluffy pita. Mom would also want you to eat your greens, so get the fattoush ($8) salad, which comes with charred dates and a kicky dressing with pomegranate vinegar.\u003c/p>\n\u003cfigure id=\"attachment_132465\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132465\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/beitrima-ful-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Ful (smashed fava beans). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mezze include a warm bowl of ful (fava beans), mashed with garlic, olive oil, and lemon, with a little bit of chickpeas ($7); you can order a supplement of a soft egg on top, and it comes with pita. The flavorful hummus was silky with nutty notes of tahini and there’s the option to get it with ground and spiced beef on top along with some pine nuts ($12), another dip you’ll want to scoop up with the warm pita. There’s shakshuka all day, falafel, beef kabobs, vegetables from Mariquita Farm for dipping, and more mezze, plus muhalabbia milk pudding for dessert, and nothing is over $14. You’ll be well-fed and doted on, which will bring you back as quickly as the good food will.\u003c/p>\n\u003ch2>A Quintessential Neighborhood Place: Tadu Ethiopian Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"http://taduethiopiankitchen.com\">Tadu Ethiopian Kitchen\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/bHZVJX4C2S32\">484 Ellis St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30am–9pm\u003c/p>\n\u003cfigure id=\"attachment_132467\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132467\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tadu-spread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A full spread of chicken tibs, special kitfo, and the vegetarian combination. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nestled right in the heart of the Tenderloin is \u003ca href=\"http://taduethiopiankitchen.com\">\u003cb>Tadu Ethiopian Kitchen\u003c/b>\u003c/a>, a popular stop for some theater-goers who are okay with walking through a couple of the neighborhood’s scruffier blocks for a meal. Husband-and-wife Elias and Nani Shawel have created a colorful spot you can’t ignore, with artwork on the bright mandarin orange walls. Inside, there are just a handful of tables, with couples and friends sharing plates of tibs (chicken, lamb, or beef) and scooping up kitfo (buttery chopped beef, usually served on the rare side — we ordered ours medium rare and it came out perfectly) with spongy and tangy injera bread from baskets on a counter.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The menu is full of vegetarian and vegan options, like chickpeas with turmeric and ginger; collard greens with ginger, garlic and onions; and lentils. Don’t miss the vegetarian combination hiding in the specialty entrées section, which includes kik alicha wot (chickpeas), misir wot (split lentils), gomen (collard greens), alicha tikil gomen (cabbage, potatoes, and carrots), plus some salad and buticha (mashed chickpea), a full spread for just $12.95. They even offer gluten-free injera for an extra $3. Portions are hearty — two people will have more than enough to eat by ordering one dish each. Hopefully you’re dining with someone who likes to share — and eat with their hands — because everything comes out on a big plate that you eat from communally.\u003c/p>\n\u003cfigure id=\"attachment_132469\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132469\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/tadu-injera-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tadu even offers gluten-free injera bread. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything tasted very homemade and freshly made, with tender meat morsels, but the flavors didn’t have the pop of Berbere (spice mix) like I’ve had at other places. It ends up you need to tell your server to really bring the flava, otherwise they keep things pretty tame. Even our spicy kitfo came out pretty mellow. When the owner saw I was seeking more than the little bowl of Berbere spice he brought over, he told me the next time I should request the kulet: here, it’s a deeply savory and thickened onion sauce, almost a paste, loaded with Berbere that they can cook into your dishes. Ah ha! That’s the stuff. So now you know.\u003c/p>\n\u003cp>This location doesn’t have any alcohol, but you can try telba, a slippery-textured drink made with ground flax seeds and honey. While I wouldn’t call this place a destination, if I was looking for something homey and affordable (and vegetarian) in the neighborhood, it fits the bill. There is a newer and brighter location in Mission Bay as well.\u003c/p>\n\u003ch2>Causwells Launches a Monthly Guest Chef Burger\u003c/h2>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">Causwells\u003c/a>\u003cbr>\nGuest Burger Series (monthly)\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Causwells/@37.8002779,-122.4420347,15z/data=!4m2!3m1!1s0x0:0x4535d182f05476fe?ved=2ahUKEwj-oKXR0PPfAhVIqIsKHdTLCnMQ_BIwCnoECAYQCA\">2346 Chestnut St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132474\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Causwells_OGMosto_credit_AaronChang-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">The OG Mosto burger at Causwells. \u003ccite>(Aaron Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">\u003cb>Causwells\u003c/b>\u003c/a> in the Marina already makes one of the best double cheeseburgers in town, but now it’s truly double trouble since they just introduced a\u003cb> guest burger series\u003c/b>. Every month, they will feature a rotating burger special from favorite restaurants throughout the Bay Area. For February, the burger collaboration features a burger with chef Telmo Faria of \u003ca href=\"https://www.umacasarestaurant.com/\">Uma Casa\u003c/a> and \u003ca href=\"https://www.piripica.com/\">Piri Pica\u003c/a>: the OG Mosto Burger (double smash patties, Oaxaca cheese, poblanos, spicy serrano aioli, pickled red onion). You can get the burger for $16.95. Upcoming burgers include March with \u003ca href=\"https://www.medianochesf.com/\">Media Noche\u003c/a> and April with \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>Get Your Cheese on at This Annual Weekend Festival\u003c/h2>\n\u003cp>\u003ca href=\"https://www.artisancheesefestival.com\">California Artisan Cheese Festival\u003c/a>\u003cbr>\nMarch 23–24\u003cbr>\nVarious Sonoma and Marin County locations\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/13th-annual-california-artisan-cheese-festival-tickets-52889913154\">Tickets\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132494\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_9668e-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A delicious bite made by cheesemonger Christina Strategos of Nugget Market in Woodland, using Big Boy Blue from Willapa Hills Cheese. \u003ccite>(Karen Pavone)\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>Sound the cheese alarm: coming up on March 23 is the thirteenth annual \u003cstrong>\u003ca href=\"https://www.artisancheesefestival.com\">California Artisan Cheese Festival\u003c/a>\u003c/strong>, a two-day weekend event that includes cheese tastings, pairings, \u003ca href=\"https://www.artisancheesefestival.com/tours\">farm and producer tours\u003c/a>, and a culinary competition, all of which are held at various locations in Sonoma and Marin Counties. You’ll also have the opportunity to experience new, limited-production, and rare artisan cheeses, all while learning about the art of cheesemaking from some of the industry’s most knowledgeable experts through a variety of interactive \u003ca href=\"https://www.artisancheesefestival.com/seminars\">seminars\u003c/a>. Don’t miss fun tasting events like Cheese, Bites & Booze! and Bubbles & Brunch, plus the Artisan Cheese Tasting & Marketplace on Sunday, March 24. Tickets are going fast, so don’t delay.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Your Guide to Black-Owned Eateries Around the Bay",
"headTitle": "Your Guide to Black-Owned Eateries Around the Bay | KQED",
"content": "\u003cp>\u003ci>This is an updated guide to our 2017 \u003ca href=\"https://www.kqed.org/bayareabites/115110/celebrate-black-history-month-at-these-black-owned-bay-area-restaurants\">Celebrate Black History Month At These Black-Owned Bay Area Restaurants\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">On any given day, look around and you’ll see the immense contributions by black chefs, artists, and creators that are intrinsic to American food and culture. Black History Month provides us with an opportunity to celebrate and share gratitude for these contributions. There are a number of chefs around the Bay Area \u003c/span>\u003ca href=\"https://www.mercurynews.com/2020/01/29/bay-area-chefs-honor-black-history-month-2020-with-special-menus/\">\u003cspan style=\"font-weight: 400;\">providing a special menu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> this month, but, with this guide, you can support black-owned restaurants doing their thing year-round.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Sadly, some of the restaurants we covered in last year’s list have closed since then, so we created this new one. Please note, this guide does not include every black-owned restaurant, bar, bakery or pop-up in the whole Bay Area, so please feel free to add any favorites we may have missed by tagging us on social! You can find us on \u003c/span>\u003ca href=\"https://www.facebook.com/bayareabites/\">\u003cspan style=\"font-weight: 400;\">Facebook\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, \u003c/span>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">\u003cspan style=\"font-weight: 400;\">Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, or \u003c/span>\u003ca href=\"https://twitter.com/bayareabites\">\u003cspan style=\"font-weight: 400;\">Twitter\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003ch2>Kendejah Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/T4P7f3w7puB2\">197 Pelton Center Way\u003c/a>\u003cbr>\nSan Leandro, CA\u003c/p>\n\u003cp>https://youtu.be/WUKD5X5O4M4?t=615\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Have you sampled Liberian cuisine? Time to visit the Bay Area’s only Liberian spot, Kendejah Restaurant in San Leandro (which Check, Please! Bay Area visited in \u003ca href=\"https://www.kqed.org/checkplease/19800/check-please-bay-area-reviews-all-good-pizza-kendejah-restaurant-siam-bay-authentic-thai-cuisine\">Season 13\u003c/a>). According to the owner, Dougie Uso, he wants you to feel like you’re visiting a friend’s house, so the vibe is very friendly and casual, but you can get a dash of history with your food at the same time.\u003c/p>\n\u003cp>Recommendations from the show? Oxtail stew, attieke with fish and jollof rice to name a few.\u003c/p>\n\u003ch2>Reve Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps?q=r%C3%AAve+bistro+address&stick=H4sIAAAAAAAAAOPgE-LVT9c3NEzOyrYwLiqI15LNTrbSz8lPTizJzM-DM6wSU1KKUouLF7GKFB1eVZaqkJRZXFKUrwAVBgA53ZUORwAAAA&biw=1138&bih=587&um=1&ie=UTF-8&sa=X&ved=0ahUKEwiF84qV56fgAhVLGTQIHRq0ADkQ_AUIDigB\">960 Moraga Road F\u003c/a>\u003cbr>\nLafayette, CA 94549\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=qXCyYqJN1Bk\u003c/p>\n\u003cp>Chef Paul Magu-Lecugy, a classically trained French chef whose esteemed resume includes the Gérard Besson in Paris, La Bastide de Moustiers, and the Ritz Carlton and St. Regis in San Francisco, always had dreams of opening a bistro that offers a five-star dining experience at an affordable price. Today, Magu-Lecugy owns and operates Reve (“dream” in French) in Lafayette, offering Lamorinda residents the chance to experience a traditional French bistro, not unlike those he experienced during his childhood in Paris.\u003c/p>\n\u003cp>With an extensive wine list (mostly French and some Californian) and seasonal menus featuring fresh ingredients, Reve (which \u003ca href=\"https://www.kqed.org/checkplease/19317/check-please-bay-area-reviews-bounty-hunter-wine-bar-smokin-bbq-reve-fiorella\">made an appearance on Check, Please! Bay Area\u003c/a>) offers a culinary escape to France, without the price of a plane ticket.\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003ca href=\"https://www.google.com/maps/place/2295+Broadway,+Oakland,+CA+94612/@37.8119676,-122.2687852,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ace1abc453:0x7a06db2a90764204!8m2!3d37.8119634!4d-122.2665965\">2295 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_125163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-125163\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3402-new.jpg\" alt=\"Tanya Holland finishes off the cornmeal waffles to serve with buttermilk fried chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland finishes off the cornmeal waffles to serve with buttermilk fried chicken. \u003ccite>(photo: Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">In 2017 chef and owner Tanya Holland closed the original Brown Sugar Kitchen in West Oakland to make way for two new projects in Uptown Oakland and the San Francisco Ferry Building. While the San Francisco counter-service location unfortunately closed this January, Holland has said she’s deeply proud to be the first black woman to open a restaurant in the Ferry Building. Long-time fans and newcomers alike can visit the Uptown Oakland location, which now offers dinner service and a full drink menu!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">You can also try making some of that fried chicken and Holland’s famed cornmeal waffles with \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/123732/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles\">\u003cspan style=\"font-weight: 400;\">her recipes on Celebrity Chefs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003ch2>Horn Barbecue\u003c/h2>\n\u003cp>2534 Mandela Pkwy\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132434\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-132434\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602.jpg\" alt=\"A BBQ platter for 2 from Horn Barbecue\" width=\"1080\" height=\"1350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-960x1200.jpg 960w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">A BBQ platter for 2 from Horn Barbecue \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Despite making its mark as one of the best Texas inspired BBQ eateries in the bay, cooking barbeque wasn’t always owner and chef Matt Horn’s goal. According to Horn’s \u003c/span>\u003ca href=\"https://www.hornbarbecue.com/story/\">\u003cspan style=\"font-weight: 400;\">bio\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, after grilling a particularly bad batch of spare ribs, Horn vowed to “never cook bad cue again” and took to his Grandmother’s backyard to perfect the art of pit-smoking meats. To say Horn has honed his meat-smoking techniques is an understatement. He put in the hard work preparing regular pop-ups for a growing crowd and it’s paid off. His much-anticipated \u003c/span>\u003ca href=\"https://www.hornbarbecue.com/\">\u003cspan style=\"font-weight: 400;\">brick and mortar restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> will open in Tanya Holland’s old Brown Sugar Kitchen location in West Oakland as soon as he receives final clearance from the city. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">And that’s not all! Horn is also preparing to open a Southern-style fried chicken sandwich kiosk at Jack London Square’s Oakland Assembly food hall. \u003c/span>\u003ca href=\"https://www.facebook.com/kowbird/?ref=py_c\">\u003cspan style=\"font-weight: 400;\">KowBird\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> will likely open in August or September 2020.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">For more eateries to visit during Black History Month, see below.\u003c/span>\u003c/p>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/miyako-old-fashioned-ice-cream-san-francisco\">\u003cspan style=\"font-weight: 400;\">Miyako Old-Fashioned Ice Cream\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Fillmore)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/auntie-aprils-chicken-n-waffles-san-francisco-2\">\u003cspan style=\"font-weight: 400;\">Auntie April’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.shebapianolounge.com/\">\u003cspan style=\"font-weight: 400;\">Sheba Piano Lounge\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Fillmore)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.littleskilletsf.com/\">\u003cspan style=\"font-weight: 400;\">Little Skillet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (China Basin)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/queens-louisiana-po-boy-cafe-san-francisco\">\u003cspan style=\"font-weight: 400;\">Queen’s Louisiana Po-Boy Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.radioafricakitchen.com/\">\u003cspan style=\"font-weight: 400;\">Radio Africa Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) – Check out their\u003c/span>\u003ca href=\"http://www.radioafricakitchen.com/events/\">\u003cspan style=\"font-weight: 400;\"> Community Tuesdays events\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://friscofried.biz/\">\u003cspan style=\"font-weight: 400;\">Frisco Fried\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) \u003c/span>\u003ca href=\"http://www.yvonnessouthernsweets.com/\">\u003cspan style=\"font-weight: 400;\">Yvonne’s Southern Sweets\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.bayviewbistrosf.com/vendors\">\u003cspan style=\"font-weight: 400;\">Big H BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) – \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/135597/at-the-bayview-bistro-local-food-entrepreneurs-nourish-community-resilience\">\u003cspan style=\"font-weight: 400;\">Read more about them\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">\u003cspan style=\"font-weight: 400;\">Amawele’s South African Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Embarcadero)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/club-waziema-san-francisco\">\u003cspan style=\"font-weight: 400;\">Club Waziema\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (NoPa)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.twojacksniksplace.com/\">\u003cspan style=\"font-weight: 400;\">Two Jacks Nik’s Place\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Lower Haight)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://internationalsmoke.com/\">International Smoke\u003c/a> (SoMa) \u003ca href=\"https://www.kqed.org/checkplease/20333/check-please-bay-area-reviews-roosevelt-tamale-parlor-bravas-bar-de-tapas-international-smoke\">Watch Check, Please! Bay Area review\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>South Bay/Peninsula\u003c/h3>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003c/ul>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.backayard.net/\">\u003cspan style=\"font-weight: 400;\">Back a Yard Caribbean Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Menlo Park & San Jose)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=KStDpjwoBrM\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba Somali Restaurant\u003c/a> (San Jose) \u003ca href=\"https://www.youtube.com/watch?v=xL2IQyiQ9Mk\">Watch Check, Please! Bay Area review\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://waliaethiopian.com/\">\u003cspan style=\"font-weight: 400;\">Walia Ethiopian Cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/zeni-ethiopian-restaurant-san-jose\">\u003cspan style=\"font-weight: 400;\">Zeni Ethiopian Restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (San Jose)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=kIt9-sOvTTE\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.rodericksfoodtruck.com/\">\u003cspan style=\"font-weight: 400;\">Roderick’s BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://goldensafari.net/\">\u003cspan style=\"font-weight: 400;\">Golden Safari\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Hayward)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lenassoulfoodcafe.com/\">\u003cspan style=\"font-weight: 400;\">Lena’s Soul Food Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://kingston11eats.com/Home\">\u003cspan style=\"font-weight: 400;\">Kingston 11 Cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qreZIi4UUeo\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://southerncafe2000.com/\">\u003cspan style=\"font-weight: 400;\">Southern Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Antioch)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://thelettuceinn.com/\">\u003cspan style=\"font-weight: 400;\">The Lettuce Inn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Concord)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\">\u003cspan style=\"font-weight: 400;\">Lois the Pie Queen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.homeofchickenandwaffles.com/\">\u003cspan style=\"font-weight: 400;\">Home of Chicken and Waffles\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/\">\u003cspan style=\"font-weight: 400;\">Souley Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland) \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cspan style=\"font-weight: 400;\">Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.realmissolliesoakland.com/\">\u003cspan style=\"font-weight: 400;\">Miss Ollie’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://crumbleandwhisk.com/\">\u003cspan style=\"font-weight: 400;\">Crumble & Whisk Patisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://eandjbbq.com/\">\u003cspan style=\"font-weight: 400;\">Everett & Jones Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Berkeley)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://pietisserie.com/\">\u003cspan style=\"font-weight: 400;\">PieTisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.jamesandthegiantcupcake.com/\">\u003cspan style=\"font-weight: 400;\">James and the Giant Cupcake\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://nkcoakland.com/\">\u003cspan style=\"font-weight: 400;\">New Karibbean City\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://geoffreyslive.com/\">\u003cspan style=\"font-weight: 400;\">Goeffrey’s Inner Circle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/enssaro-ethiopian-restaurant-oakland-3\">\u003cspan style=\"font-weight: 400;\">Ensarro Ethiopian\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/miliki-oakland\">\u003cspan style=\"font-weight: 400;\">Miliki\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.minniebellssoul.com/\">\u003cspan style=\"font-weight: 400;\">Minnie Bell’s Soul Movement \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://suyaafricangrill.com/\">\u003cspan style=\"font-weight: 400;\">Suya African Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://enathoneywine.com/\">\u003cspan style=\"font-weight: 400;\">ENAT Honey Winery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.oesteoakland.com/\">\u003cspan style=\"font-weight: 400;\">Oeste\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://cupcakinbakeshop.com/\">\u003cspan style=\"font-weight: 400;\">Cupcakin’ Bake Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Berkeley)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>This is an updated guide to our 2017 \u003ca href=\"https://www.kqed.org/bayareabites/115110/celebrate-black-history-month-at-these-black-owned-bay-area-restaurants\">Celebrate Black History Month At These Black-Owned Bay Area Restaurants\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">On any given day, look around and you’ll see the immense contributions by black chefs, artists, and creators that are intrinsic to American food and culture. Black History Month provides us with an opportunity to celebrate and share gratitude for these contributions. There are a number of chefs around the Bay Area \u003c/span>\u003ca href=\"https://www.mercurynews.com/2020/01/29/bay-area-chefs-honor-black-history-month-2020-with-special-menus/\">\u003cspan style=\"font-weight: 400;\">providing a special menu\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> this month, but, with this guide, you can support black-owned restaurants doing their thing year-round.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Sadly, some of the restaurants we covered in last year’s list have closed since then, so we created this new one. Please note, this guide does not include every black-owned restaurant, bar, bakery or pop-up in the whole Bay Area, so please feel free to add any favorites we may have missed by tagging us on social! You can find us on \u003c/span>\u003ca href=\"https://www.facebook.com/bayareabites/\">\u003cspan style=\"font-weight: 400;\">Facebook\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, \u003c/span>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">\u003cspan style=\"font-weight: 400;\">Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, or \u003c/span>\u003ca href=\"https://twitter.com/bayareabites\">\u003cspan style=\"font-weight: 400;\">Twitter\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003ch2>Kendejah Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/T4P7f3w7puB2\">197 Pelton Center Way\u003c/a>\u003cbr>\nSan Leandro, CA\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/WUKD5X5O4M4'\n title='//www.youtube.com/embed/WUKD5X5O4M4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Have you sampled Liberian cuisine? Time to visit the Bay Area’s only Liberian spot, Kendejah Restaurant in San Leandro (which Check, Please! Bay Area visited in \u003ca href=\"https://www.kqed.org/checkplease/19800/check-please-bay-area-reviews-all-good-pizza-kendejah-restaurant-siam-bay-authentic-thai-cuisine\">Season 13\u003c/a>). According to the owner, Dougie Uso, he wants you to feel like you’re visiting a friend’s house, so the vibe is very friendly and casual, but you can get a dash of history with your food at the same time.\u003c/p>\n\u003cp>Recommendations from the show? Oxtail stew, attieke with fish and jollof rice to name a few.\u003c/p>\n\u003ch2>Reve Bistro\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps?q=r%C3%AAve+bistro+address&stick=H4sIAAAAAAAAAOPgE-LVT9c3NEzOyrYwLiqI15LNTrbSz8lPTizJzM-DM6wSU1KKUouLF7GKFB1eVZaqkJRZXFKUrwAVBgA53ZUORwAAAA&biw=1138&bih=587&um=1&ie=UTF-8&sa=X&ved=0ahUKEwiF84qV56fgAhVLGTQIHRq0ADkQ_AUIDigB\">960 Moraga Road F\u003c/a>\u003cbr>\nLafayette, CA 94549\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qXCyYqJN1Bk'\n title='//www.youtube.com/embed/qXCyYqJN1Bk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Chef Paul Magu-Lecugy, a classically trained French chef whose esteemed resume includes the Gérard Besson in Paris, La Bastide de Moustiers, and the Ritz Carlton and St. Regis in San Francisco, always had dreams of opening a bistro that offers a five-star dining experience at an affordable price. Today, Magu-Lecugy owns and operates Reve (“dream” in French) in Lafayette, offering Lamorinda residents the chance to experience a traditional French bistro, not unlike those he experienced during his childhood in Paris.\u003c/p>\n\u003cp>With an extensive wine list (mostly French and some Californian) and seasonal menus featuring fresh ingredients, Reve (which \u003ca href=\"https://www.kqed.org/checkplease/19317/check-please-bay-area-reviews-bounty-hunter-wine-bar-smokin-bbq-reve-fiorella\">made an appearance on Check, Please! Bay Area\u003c/a>) offers a culinary escape to France, without the price of a plane ticket.\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003ca href=\"https://www.google.com/maps/place/2295+Broadway,+Oakland,+CA+94612/@37.8119676,-122.2687852,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ace1abc453:0x7a06db2a90764204!8m2!3d37.8119634!4d-122.2665965\">2295 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_125163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-125163\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3402-new.jpg\" alt=\"Tanya Holland finishes off the cornmeal waffles to serve with buttermilk fried chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland finishes off the cornmeal waffles to serve with buttermilk fried chicken. \u003ccite>(photo: Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">In 2017 chef and owner Tanya Holland closed the original Brown Sugar Kitchen in West Oakland to make way for two new projects in Uptown Oakland and the San Francisco Ferry Building. While the San Francisco counter-service location unfortunately closed this January, Holland has said she’s deeply proud to be the first black woman to open a restaurant in the Ferry Building. Long-time fans and newcomers alike can visit the Uptown Oakland location, which now offers dinner service and a full drink menu!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">You can also try making some of that fried chicken and Holland’s famed cornmeal waffles with \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/123732/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles\">\u003cspan style=\"font-weight: 400;\">her recipes on Celebrity Chefs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">.\u003c/span>\u003c/p>\n\u003ch2>Horn Barbecue\u003c/h2>\n\u003cp>2534 Mandela Pkwy\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132434\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-132434\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602.jpg\" alt=\"A BBQ platter for 2 from Horn Barbecue\" width=\"1080\" height=\"1350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/gcheung28_15_2_2019_9_26_28_602-960x1200.jpg 960w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">A BBQ platter for 2 from Horn Barbecue \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Despite making its mark as one of the best Texas inspired BBQ eateries in the bay, cooking barbeque wasn’t always owner and chef Matt Horn’s goal. According to Horn’s \u003c/span>\u003ca href=\"https://www.hornbarbecue.com/story/\">\u003cspan style=\"font-weight: 400;\">bio\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\">, after grilling a particularly bad batch of spare ribs, Horn vowed to “never cook bad cue again” and took to his Grandmother’s backyard to perfect the art of pit-smoking meats. To say Horn has honed his meat-smoking techniques is an understatement. He put in the hard work preparing regular pop-ups for a growing crowd and it’s paid off. His much-anticipated \u003c/span>\u003ca href=\"https://www.hornbarbecue.com/\">\u003cspan style=\"font-weight: 400;\">brick and mortar restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> will open in Tanya Holland’s old Brown Sugar Kitchen location in West Oakland as soon as he receives final clearance from the city. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">And that’s not all! Horn is also preparing to open a Southern-style fried chicken sandwich kiosk at Jack London Square’s Oakland Assembly food hall. \u003c/span>\u003ca href=\"https://www.facebook.com/kowbird/?ref=py_c\">\u003cspan style=\"font-weight: 400;\">KowBird\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> will likely open in August or September 2020.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">For more eateries to visit during Black History Month, see below.\u003c/span>\u003c/p>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/miyako-old-fashioned-ice-cream-san-francisco\">\u003cspan style=\"font-weight: 400;\">Miyako Old-Fashioned Ice Cream\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Fillmore)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/auntie-aprils-chicken-n-waffles-san-francisco-2\">\u003cspan style=\"font-weight: 400;\">Auntie April’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.shebapianolounge.com/\">\u003cspan style=\"font-weight: 400;\">Sheba Piano Lounge\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Fillmore)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.littleskilletsf.com/\">\u003cspan style=\"font-weight: 400;\">Little Skillet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (China Basin)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/queens-louisiana-po-boy-cafe-san-francisco\">\u003cspan style=\"font-weight: 400;\">Queen’s Louisiana Po-Boy Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.radioafricakitchen.com/\">\u003cspan style=\"font-weight: 400;\">Radio Africa Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) – Check out their\u003c/span>\u003ca href=\"http://www.radioafricakitchen.com/events/\">\u003cspan style=\"font-weight: 400;\"> Community Tuesdays events\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://friscofried.biz/\">\u003cspan style=\"font-weight: 400;\">Frisco Fried\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) \u003c/span>\u003ca href=\"http://www.yvonnessouthernsweets.com/\">\u003cspan style=\"font-weight: 400;\">Yvonne’s Southern Sweets\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.bayviewbistrosf.com/vendors\">\u003cspan style=\"font-weight: 400;\">Big H BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Bayview) – \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/135597/at-the-bayview-bistro-local-food-entrepreneurs-nourish-community-resilience\">\u003cspan style=\"font-weight: 400;\">Read more about them\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">\u003cspan style=\"font-weight: 400;\">Amawele’s South African Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Embarcadero)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.yelp.com/biz/club-waziema-san-francisco\">\u003cspan style=\"font-weight: 400;\">Club Waziema\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (NoPa)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.twojacksniksplace.com/\">\u003cspan style=\"font-weight: 400;\">Two Jacks Nik’s Place\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Lower Haight)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://internationalsmoke.com/\">International Smoke\u003c/a> (SoMa) \u003ca href=\"https://www.kqed.org/checkplease/20333/check-please-bay-area-reviews-roosevelt-tamale-parlor-bravas-bar-de-tapas-international-smoke\">Watch Check, Please! Bay Area review\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>South Bay/Peninsula\u003c/h3>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003c/ul>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"http://www.backayard.net/\">\u003cspan style=\"font-weight: 400;\">Back a Yard Caribbean Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Menlo Park & San Jose)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=KStDpjwoBrM\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003ca href=\"https://www.facebook.com/JUBBA-SOMALI-RESTUARANT-383846341730571/\">Jubba Somali Restaurant\u003c/a> (San Jose) \u003ca href=\"https://www.youtube.com/watch?v=xL2IQyiQ9Mk\">Watch Check, Please! Bay Area review\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://waliaethiopian.com/\">\u003cspan style=\"font-weight: 400;\">Walia Ethiopian Cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/zeni-ethiopian-restaurant-san-jose\">\u003cspan style=\"font-weight: 400;\">Zeni Ethiopian Restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (San Jose)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=kIt9-sOvTTE\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.rodericksfoodtruck.com/\">\u003cspan style=\"font-weight: 400;\">Roderick’s BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://goldensafari.net/\">\u003cspan style=\"font-weight: 400;\">Golden Safari\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Hayward)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lenassoulfoodcafe.com/\">\u003cspan style=\"font-weight: 400;\">Lena’s Soul Food Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://kingston11eats.com/Home\">\u003cspan style=\"font-weight: 400;\">Kingston 11 Cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qreZIi4UUeo\">\u003cspan style=\"font-weight: 400;\"> Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://southerncafe2000.com/\">\u003cspan style=\"font-weight: 400;\">Southern Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Antioch)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://thelettuceinn.com/\">\u003cspan style=\"font-weight: 400;\">The Lettuce Inn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Concord)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\">\u003cspan style=\"font-weight: 400;\">Lois the Pie Queen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.homeofchickenandwaffles.com/\">\u003cspan style=\"font-weight: 400;\">Home of Chicken and Waffles\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/\">\u003cspan style=\"font-weight: 400;\">Souley Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland) \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cspan style=\"font-weight: 400;\">Watch Check, Please! Bay Area review\u003c/span>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.realmissolliesoakland.com/\">\u003cspan style=\"font-weight: 400;\">Miss Ollie’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://crumbleandwhisk.com/\">\u003cspan style=\"font-weight: 400;\">Crumble & Whisk Patisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://eandjbbq.com/\">\u003cspan style=\"font-weight: 400;\">Everett & Jones Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Berkeley)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://pietisserie.com/\">\u003cspan style=\"font-weight: 400;\">PieTisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.jamesandthegiantcupcake.com/\">\u003cspan style=\"font-weight: 400;\">James and the Giant Cupcake\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://nkcoakland.com/\">\u003cspan style=\"font-weight: 400;\">New Karibbean City\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://geoffreyslive.com/\">\u003cspan style=\"font-weight: 400;\">Goeffrey’s Inner Circle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/enssaro-ethiopian-restaurant-oakland-3\">\u003cspan style=\"font-weight: 400;\">Ensarro Ethiopian\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/miliki-oakland\">\u003cspan style=\"font-weight: 400;\">Miliki\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.minniebellssoul.com/\">\u003cspan style=\"font-weight: 400;\">Minnie Bell’s Soul Movement \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://suyaafricangrill.com/\">\u003cspan style=\"font-weight: 400;\">Suya African Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://enathoneywine.com/\">\u003cspan style=\"font-weight: 400;\">ENAT Honey Winery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.oesteoakland.com/\">\u003cspan style=\"font-weight: 400;\">Oeste\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://cupcakinbakeshop.com/\">\u003cspan style=\"font-weight: 400;\">Cupcakin’ Bake Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400;\"> (Oakland and Berkeley)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli style=\"list-style-type: none;\">\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Popular Bay Area Mochi Muffins Head East",
"title": "Popular Bay Area Mochi Muffins Head East",
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"content": "\u003cp>Have you had a mochi muffin before? How about a mochi donut?\u003c/p>\n\u003cp>If the answer is yes, there's a good chance that muffin or donut came from Third Culture Bakery. Today, cofounders Sam Butarbutar and Wenter Shyu announced that their Third Culture Bakery — home of the Original Mochi Muffin — will open its first Colorado location this summer in Downtown Aurora.\u003c/p>\n\u003cp>[contextly_sidebar id=\"j5wq9MAWDgdiR2xfkqXSeEMO5dDEG5fC\"]\u003c/p>\n\u003cp>Third Culture Bakery was founded in 2017, and the name comes from their personal experience growing up as “third culture kids” – children raised in a culture other than their parents. Their breakout product was the Original Mochi Muffin, inspired by the traditions of Hawaiian mochi and flavors found in Sam’s personal childhood in Indonesia, and their overall menu has expanded since then to include colorful mochi donuts, sweet and savory waffles, custard cakes and an array of colorful beverages.\u003c/p>\n\u003cfigure id=\"attachment_132421\" class=\"wp-caption aligncenter\" style=\"max-width: 1533px\">\u003cimg class=\"size-full wp-image-132421\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1.jpg\" alt=\"An assortment of mochi donuts\" width=\"1533\" height=\"2300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1.jpg 1533w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-1020x1530.jpg 1020w\" sizes=\"(max-width: 1533px) 100vw, 1533px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of mochi donuts \u003ccite>(Third Culture Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Butarbutar and Shyu opened their first retail showroom in West Berkeley last summer, and the Downtown Aurora showroom will mirror the original location in West Berkeley, complete with a commercial kitchen and retail storefront, where pastries will be sold alongside drinks including matcha, lychee sparklers, and coffee.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Due to the success of Third Culture Bakery’s West Berkeley showroom, we’ve been working to see where we could open our next location,” says Shyu, Brand Director. “After our CFO, Rachel Taber, relocated to Denver from Berkeley, we started considering the area. Following a recent visit, we fell in love with the charm and burgeoning food scene in Downtown Aurora.”\u003c/p>\n\u003cp>“The products at Third Culture Bakery feature a variety of unique and sometimes hard-to-find ingredients from all over the world,” adds Butarbutar, Culinary Director. “I am thrilled to bring our one-of-a-kind menu offerings to a community that has become so near and dear to us.”\u003c/p>\n\u003cfigure id=\"attachment_132422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_8209-e1549912499355.jpg\" alt=\"Partners Wenter Shyu (right) and Samuel Butarbutar (left)\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Partners Wenter Shyu (right) and Samuel Butarbutar (left) \u003ccite>(Third Culture Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As both partners in life and in business, Butarbutar and Shyu launched Third Culture Bakery in April 2017, and have taken the San Francisco Bay Area by storm with the famed Original Mochi Muffin, mochi donuts, waffles, custard cakes, and colorful drinks. You might have seen these tasty treats in Boba Guys, Home Cafe, and Matcha Cafe Maiko to name a few of the more than 50 cafes across the San Francisco Bay Area selling their wares.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No need to worry about saying goodbye to your mochi muffins! You'll still find the Third Culture Bakery headquarters in West Berkeley, CA, where guests can purchase pastries and drinks from the showroom, but Shyu and Butarbutar will make fewer appearances as they prep their newest showroom for success in the coming months. They will also continue to supply more than 50 cafes across the San Francisco Bay Area (Boba Guys, Home Cafe, and Matcha Cafe Maiko to name a few) with their baked goods.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you had a mochi muffin before? How about a mochi donut?\u003c/p>\n\u003cp>If the answer is yes, there's a good chance that muffin or donut came from Third Culture Bakery. Today, cofounders Sam Butarbutar and Wenter Shyu announced that their Third Culture Bakery — home of the Original Mochi Muffin — will open its first Colorado location this summer in Downtown Aurora.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Third Culture Bakery was founded in 2017, and the name comes from their personal experience growing up as “third culture kids” – children raised in a culture other than their parents. Their breakout product was the Original Mochi Muffin, inspired by the traditions of Hawaiian mochi and flavors found in Sam’s personal childhood in Indonesia, and their overall menu has expanded since then to include colorful mochi donuts, sweet and savory waffles, custard cakes and an array of colorful beverages.\u003c/p>\n\u003cfigure id=\"attachment_132421\" class=\"wp-caption aligncenter\" style=\"max-width: 1533px\">\u003cimg class=\"size-full wp-image-132421\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1.jpg\" alt=\"An assortment of mochi donuts\" width=\"1533\" height=\"2300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1.jpg 1533w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/Copy-of-Mochi-Donuts-1-1020x1530.jpg 1020w\" sizes=\"(max-width: 1533px) 100vw, 1533px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of mochi donuts \u003ccite>(Third Culture Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Butarbutar and Shyu opened their first retail showroom in West Berkeley last summer, and the Downtown Aurora showroom will mirror the original location in West Berkeley, complete with a commercial kitchen and retail storefront, where pastries will be sold alongside drinks including matcha, lychee sparklers, and coffee.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Due to the success of Third Culture Bakery’s West Berkeley showroom, we’ve been working to see where we could open our next location,” says Shyu, Brand Director. “After our CFO, Rachel Taber, relocated to Denver from Berkeley, we started considering the area. Following a recent visit, we fell in love with the charm and burgeoning food scene in Downtown Aurora.”\u003c/p>\n\u003cp>“The products at Third Culture Bakery feature a variety of unique and sometimes hard-to-find ingredients from all over the world,” adds Butarbutar, Culinary Director. “I am thrilled to bring our one-of-a-kind menu offerings to a community that has become so near and dear to us.”\u003c/p>\n\u003cfigure id=\"attachment_132422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_8209-e1549912499355.jpg\" alt=\"Partners Wenter Shyu (right) and Samuel Butarbutar (left)\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Partners Wenter Shyu (right) and Samuel Butarbutar (left) \u003ccite>(Third Culture Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As both partners in life and in business, Butarbutar and Shyu launched Third Culture Bakery in April 2017, and have taken the San Francisco Bay Area by storm with the famed Original Mochi Muffin, mochi donuts, waffles, custard cakes, and colorful drinks. You might have seen these tasty treats in Boba Guys, Home Cafe, and Matcha Cafe Maiko to name a few of the more than 50 cafes across the San Francisco Bay Area selling their wares.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No need to worry about saying goodbye to your mochi muffins! You'll still find the Third Culture Bakery headquarters in West Berkeley, CA, where guests can purchase pastries and drinks from the showroom, but Shyu and Butarbutar will make fewer appearances as they prep their newest showroom for success in the coming months. They will also continue to supply more than 50 cafes across the San Francisco Bay Area (Boba Guys, Home Cafe, and Matcha Cafe Maiko to name a few) with their baked goods.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>At six-foot-three, Patrick Mulvaney is a commanding force in his busy kitchen at B&L in the Midtown neighborhood of Sacramento. As staff prepare for a large dinner crowd, the chef strides through the restaurant's narrow back hallways, where the scent of roasted chicken wafts over dishwasher steam and clanking cookware. His gravelly speech is peppered with curse words, and he's quick to make adjustments to a tray of hors d'oeuvres or a specialty cocktail.\u003c/p>\n\u003cp>But even when it's busy, he says the servers, cooks and bartenders treat each other like family. And as \"captain of the pirate ship,\" as he calls himself, he says it's his job to make sure they're staying afloat in the chaos.\u003c/p>\n\u003cp>The chef has made a name for himself on the local and national culinary scenes, both for his widely praised\u003ca href=\"https://www.youtube.com/watch?v=lev82jMRXSQ\"> farm-to-fork\u003c/a> menus and for his leadership on causes such as \u003ca href=\"http://www.sactownmag.com/February-March-2016/Kitchen-Influential/\">homelessness\u003c/a> and \u003ca href=\"https://www.sacmag.com/2009/10/26/feasting-for-weave/\">domestic violence\u003c/a>. Now, he's channeling some of his energy into suicide prevention.\u003c/p>\n\u003cp>Mulvaney lost a longtime friend, 41-year-old local chef \u003ca href=\"https://www.sacbee.com/food-drink/restaurants/article211918844.html\">Noah Zonca\u003c/a>, in May. Zonca's son, Evani Zonca, said his father suffered from depression and addiction before his drowning death.\u003c/p>\n\u003cp>A month later, celebrity chef Anthony Bourdain took his own life. Mulvaney felt compelled to act.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is a place for me to help my people,\" he says. \"We are storytellers at the end of the day. And one of our stories is going to be about mental health.\"\u003c/p>\n\u003cp>Mulvaney says hot tempers in fast-paced kitchens and rampant drug use during and after business hours are often seen as the norm in an industry of \"stress junkies.\"\u003c/p>\n\u003cp>\"You have to be [messed] up to work in restaurants,\" he says. \"There's an acceptance that we're an industry that takes misfits.\"\u003c/p>\n\u003cp>That mentality deters some people from asking for help, even when they have a serious problem.\u003c/p>\n\u003cfigure id=\"attachment_132413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/dscf7956-c344843198ba3cfa02405133ebc46dba5e9a0ffc-e1549907430714.jpg\" alt=\"Chef Patrick Mulvaney talks with his kitchen staff as they prepare dinner at B&L restaurant.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Chef Patrick Mulvaney talks with his kitchen staff as they prepare dinner at B&L restaurant. \u003ccite>(Andrew Nixon / Capital Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A 2016 survey of more than 2,000 restaurant workers by a national nonprofit called \u003ca href=\"http://chefswithissues.com/\">Chefs with Issues\u003c/a> found that \u003ca href=\"http://www.theheirloomfoundation.org/index.html\">73 percent\u003c/a> reported suffering from multiple mental health conditions. A \u003ca href=\"https://www.samhsa.gov/data/sites/default/files/report_1959/ShortReport-1959.html?mod=article_inline\">2015 study\u003c/a> from the Substance Abuse and Mental Health Services Administration reported that food service employees had the highest rates of illicit drug use compared to 18 other occupations.\u003c/p>\n\u003cp>So, Mulvaney is working with Kaiser Permanente, WellSpace Health, and the Steinberg Institute to roll out resources for struggling bartenders, servers and chefs.\u003c/p>\n\u003cp>Earlier this year, he hosted a series of mental health first aid trainings to help restaurant workers learn the warning signs for suicide. He's hoping to create an online portal where they can take an assessment and find treatment.\u003c/p>\n\u003cp>There are chefs working on suicide prevention all over the country, and if Mulvaney's model gains traction, it could spread well beyond Sacramento.\u003c/p>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/katherine-miller\">Katherine Miller\u003c/a>, vice president of impact for the James Beard Foundation, has \u003ca href=\"https://www.jamesbeard.org/blog/its-time-to-speak-out-on-the-kitchens-toll\">written\u003c/a> about some of the pervasive issues in the restaurant industry — long hours in a busy environment, casual drug use, and the idea that stress is just part of the job.\u003c/p>\n\u003cp>She said what Mulvaney is doing on the mental health front could save lives.\u003c/p>\n\u003cp>\"For a long time, it's just not been something you talked about in this world,\" she says of mental health. \"Looking at a leader like Patrick, and having him stand up for this issue over all the other issues he could be using his voice for, means a lot. It shows young chefs in his own kitchens that it's OK to talk about the issue, it shows his peers that it's OK to talk.\"\u003c/p>\n\u003cp>Former restaurant critic Kevin Finch became concerned about the struggle of kitchen workers in Washington state more than a decade ago. He learned that employees with mental health or addiction issues were afraid to talk to their bosses. So he set up \u003ca href=\"https://www.big-table.com/about-us/\">Big Table\u003c/a>, an informal support network operating in three west coast cities.\u003c/p>\n\u003cp>He says he wants people seeking help to \"encounter another relationship rather than encounter a system.\"\u003c/p>\n\u003cp>\"So our first step is a cup of coffee, to sit down with you and figure out what's going on,\" he says. \"We see lives changed on a daily basis, and we are working on systems that allow anyone, not just someone who's a mental health professional or a social services agency, to find ways to engage.\"\u003c/p>\n\u003cp>In Sacramento, many restaurant workers are still grieving Zonca, and other chefs and bartenders who've taken their own lives over the years.\u003c/p>\n\u003cp>Bartender Laura Bruce lost a close friend to suicide, and still struggles to talk about his death.\u003c/p>\n\u003cp>\"He was always like my big brother,\" she says. \"If something bad happened, he'd show up like, 'All right, who am I fighting?' He always took care of me.\"\u003c/p>\n\u003cp>She said his death has made kitchen staff think more deeply about their co-workers' mental well-being.\u003c/p>\n\u003cp>\"There is this feeling you have to keep it all together, and if you can't keep it together, there is something wrong with you,\" she says. \"People are becoming more comfortable asking for help when they need it. Whereas before they might wash it down, people are realizing now that mental health is important and it's OK to be more vulnerable.\"\u003c/p>\n\u003cp>Mulvaney hopes to see this shift continue. He wants every kitchen in Sacramento to have at least one person trained to look for signs of suicide, and to be able to approach struggling co-workers.\u003c/p>\n\u003cp>\"What I want is someone to help us figure out how to have these conversations in a productive manner that increases mental health and reduces the stigma, so we talk about it more,\" he says. \"I want it to get better, for everybody. And I maybe want it to get better for myself, too.\"\u003c/p>\n\u003cp>\u003cstrong>Find Help\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>If you or someone you know is having suicidal thoughts, call the National Suicide Prevention Lifeline at 1-800-273-8255\u003c/li>\n\u003cli>\u003ca href=\"https://www.bensfriendshope.com/\">Ben's Friends\u003c/a> is a food and beverage industry support group based in Georgia and North Carolina. It offers hope, fellowship and a path forward to professionals who struggle with substance abuse and addiction.\u003c/li>\n\u003cli>\u003ca href=\"https://www.big-table.com/about-us/\">Big Table\u003c/a>, an organization in Washington State, and \u003ca href=\"https://thegivingkitchen.org/\">the Giving Kitchen\u003c/a>, in Atlanta, help chefs and culinary professionals access community and emergency resources.\u003c/li>\n\u003cli>Visit \u003ca href=\"http://www.wellspacehealth.org/\">wellspacehealth.org\u003c/a> or call their crisis chat line at 916-368-3111.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>This resource list comes from the James Beard Foundation and chef Patrick Mulvaney. More chef-specific resources are available at \u003c/em>\u003ca href=\"http://chefswithissues.com/resources/\">chefswithissues.com\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Becky Grunewald contributed to this story.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 Capital Public Radio. To see more, visit \u003ca href=\"http://www.capradio.org\">Capital Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=California+Chef+Aims+To+Help+Restaurant+Workers+Prevent+Suicide&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At six-foot-three, Patrick Mulvaney is a commanding force in his busy kitchen at B&L in the Midtown neighborhood of Sacramento. As staff prepare for a large dinner crowd, the chef strides through the restaurant's narrow back hallways, where the scent of roasted chicken wafts over dishwasher steam and clanking cookware. His gravelly speech is peppered with curse words, and he's quick to make adjustments to a tray of hors d'oeuvres or a specialty cocktail.\u003c/p>\n\u003cp>But even when it's busy, he says the servers, cooks and bartenders treat each other like family. And as \"captain of the pirate ship,\" as he calls himself, he says it's his job to make sure they're staying afloat in the chaos.\u003c/p>\n\u003cp>The chef has made a name for himself on the local and national culinary scenes, both for his widely praised\u003ca href=\"https://www.youtube.com/watch?v=lev82jMRXSQ\"> farm-to-fork\u003c/a> menus and for his leadership on causes such as \u003ca href=\"http://www.sactownmag.com/February-March-2016/Kitchen-Influential/\">homelessness\u003c/a> and \u003ca href=\"https://www.sacmag.com/2009/10/26/feasting-for-weave/\">domestic violence\u003c/a>. Now, he's channeling some of his energy into suicide prevention.\u003c/p>\n\u003cp>Mulvaney lost a longtime friend, 41-year-old local chef \u003ca href=\"https://www.sacbee.com/food-drink/restaurants/article211918844.html\">Noah Zonca\u003c/a>, in May. Zonca's son, Evani Zonca, said his father suffered from depression and addiction before his drowning death.\u003c/p>\n\u003cp>A month later, celebrity chef Anthony Bourdain took his own life. Mulvaney felt compelled to act.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This is a place for me to help my people,\" he says. \"We are storytellers at the end of the day. And one of our stories is going to be about mental health.\"\u003c/p>\n\u003cp>Mulvaney says hot tempers in fast-paced kitchens and rampant drug use during and after business hours are often seen as the norm in an industry of \"stress junkies.\"\u003c/p>\n\u003cp>\"You have to be [messed] up to work in restaurants,\" he says. \"There's an acceptance that we're an industry that takes misfits.\"\u003c/p>\n\u003cp>That mentality deters some people from asking for help, even when they have a serious problem.\u003c/p>\n\u003cfigure id=\"attachment_132413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/dscf7956-c344843198ba3cfa02405133ebc46dba5e9a0ffc-e1549907430714.jpg\" alt=\"Chef Patrick Mulvaney talks with his kitchen staff as they prepare dinner at B&L restaurant.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Chef Patrick Mulvaney talks with his kitchen staff as they prepare dinner at B&L restaurant. \u003ccite>(Andrew Nixon / Capital Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A 2016 survey of more than 2,000 restaurant workers by a national nonprofit called \u003ca href=\"http://chefswithissues.com/\">Chefs with Issues\u003c/a> found that \u003ca href=\"http://www.theheirloomfoundation.org/index.html\">73 percent\u003c/a> reported suffering from multiple mental health conditions. A \u003ca href=\"https://www.samhsa.gov/data/sites/default/files/report_1959/ShortReport-1959.html?mod=article_inline\">2015 study\u003c/a> from the Substance Abuse and Mental Health Services Administration reported that food service employees had the highest rates of illicit drug use compared to 18 other occupations.\u003c/p>\n\u003cp>So, Mulvaney is working with Kaiser Permanente, WellSpace Health, and the Steinberg Institute to roll out resources for struggling bartenders, servers and chefs.\u003c/p>\n\u003cp>Earlier this year, he hosted a series of mental health first aid trainings to help restaurant workers learn the warning signs for suicide. He's hoping to create an online portal where they can take an assessment and find treatment.\u003c/p>\n\u003cp>There are chefs working on suicide prevention all over the country, and if Mulvaney's model gains traction, it could spread well beyond Sacramento.\u003c/p>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/katherine-miller\">Katherine Miller\u003c/a>, vice president of impact for the James Beard Foundation, has \u003ca href=\"https://www.jamesbeard.org/blog/its-time-to-speak-out-on-the-kitchens-toll\">written\u003c/a> about some of the pervasive issues in the restaurant industry — long hours in a busy environment, casual drug use, and the idea that stress is just part of the job.\u003c/p>\n\u003cp>She said what Mulvaney is doing on the mental health front could save lives.\u003c/p>\n\u003cp>\"For a long time, it's just not been something you talked about in this world,\" she says of mental health. \"Looking at a leader like Patrick, and having him stand up for this issue over all the other issues he could be using his voice for, means a lot. It shows young chefs in his own kitchens that it's OK to talk about the issue, it shows his peers that it's OK to talk.\"\u003c/p>\n\u003cp>Former restaurant critic Kevin Finch became concerned about the struggle of kitchen workers in Washington state more than a decade ago. He learned that employees with mental health or addiction issues were afraid to talk to their bosses. So he set up \u003ca href=\"https://www.big-table.com/about-us/\">Big Table\u003c/a>, an informal support network operating in three west coast cities.\u003c/p>\n\u003cp>He says he wants people seeking help to \"encounter another relationship rather than encounter a system.\"\u003c/p>\n\u003cp>\"So our first step is a cup of coffee, to sit down with you and figure out what's going on,\" he says. \"We see lives changed on a daily basis, and we are working on systems that allow anyone, not just someone who's a mental health professional or a social services agency, to find ways to engage.\"\u003c/p>\n\u003cp>In Sacramento, many restaurant workers are still grieving Zonca, and other chefs and bartenders who've taken their own lives over the years.\u003c/p>\n\u003cp>Bartender Laura Bruce lost a close friend to suicide, and still struggles to talk about his death.\u003c/p>\n\u003cp>\"He was always like my big brother,\" she says. \"If something bad happened, he'd show up like, 'All right, who am I fighting?' He always took care of me.\"\u003c/p>\n\u003cp>She said his death has made kitchen staff think more deeply about their co-workers' mental well-being.\u003c/p>\n\u003cp>\"There is this feeling you have to keep it all together, and if you can't keep it together, there is something wrong with you,\" she says. \"People are becoming more comfortable asking for help when they need it. Whereas before they might wash it down, people are realizing now that mental health is important and it's OK to be more vulnerable.\"\u003c/p>\n\u003cp>Mulvaney hopes to see this shift continue. He wants every kitchen in Sacramento to have at least one person trained to look for signs of suicide, and to be able to approach struggling co-workers.\u003c/p>\n\u003cp>\"What I want is someone to help us figure out how to have these conversations in a productive manner that increases mental health and reduces the stigma, so we talk about it more,\" he says. \"I want it to get better, for everybody. And I maybe want it to get better for myself, too.\"\u003c/p>\n\u003cp>\u003cstrong>Find Help\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>If you or someone you know is having suicidal thoughts, call the National Suicide Prevention Lifeline at 1-800-273-8255\u003c/li>\n\u003cli>\u003ca href=\"https://www.bensfriendshope.com/\">Ben's Friends\u003c/a> is a food and beverage industry support group based in Georgia and North Carolina. It offers hope, fellowship and a path forward to professionals who struggle with substance abuse and addiction.\u003c/li>\n\u003cli>\u003ca href=\"https://www.big-table.com/about-us/\">Big Table\u003c/a>, an organization in Washington State, and \u003ca href=\"https://thegivingkitchen.org/\">the Giving Kitchen\u003c/a>, in Atlanta, help chefs and culinary professionals access community and emergency resources.\u003c/li>\n\u003cli>Visit \u003ca href=\"http://www.wellspacehealth.org/\">wellspacehealth.org\u003c/a> or call their crisis chat line at 916-368-3111.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>This resource list comes from the James Beard Foundation and chef Patrick Mulvaney. More chef-specific resources are available at \u003c/em>\u003ca href=\"http://chefswithissues.com/resources/\">chefswithissues.com\u003c/a>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: Insider Tips on Sushi and Noosh, Special Food Events",
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"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Visit Sasa in Japantown for a quality and affordable omakase experience, watch the Oscars over great food and cocktails at a gala event, get a sneak peek of Noosh at a pre-opening dinner and through delivery, and snag a seat at La Cocina’s Week of Women in Food.\u003c/p>\n\u003ch2>A Rare Find: an Affordable and Quality Omakase Experience in San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"http://www.sasasf.com/#/\">Sasa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XwH1QudCpeP2\">22 Peace Plaza, Suite 530, San Francisco\u003c/a>\u003cbr>\nTue–Sun lunch 12pm–2:30pm and dinner 5pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_132398\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132398\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-hassun-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Sasa's opening hassun course with the chef tasting menu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Usually, being a lover of sushi requires a flush bank account, especially if you’re a connoisseur of the good stuff, with many omakase experiences starting at $125 at most sushi counters in San Francisco. But what if I told you that tucked away in Japantown is a sushi place that has a chef tasting menu for $60, and it features some small dishes, plus quality nigiri selections (eight in all!), like umi masu (ocean trout from Tasmania) with shiso, and kinmedai (golden eye snapper) that is cherrywood cold smoked and served with yuzu kosho (spicy Japanese citrus paste). Each nigiri presentation has its own flavorful additions, from dabs of pickled plum paste to lime zest. The rice is also well-prepared and seasoned.\u003c/p>\n\u003cp>Just one clunker for me was the bafun uni from Hokkaido ($12 each) that I ordered as an addition — the quality of the nori wasn’t very notable and was soft.\u003cspan class=\"Apple-converted-space\"> But the huge glasses of sake they pour here help make up for it.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132400\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132400\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-nigiri-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Four of the nigiri selections (right to left): kampachi toro with lime zest; hirame with momeji (daikon paste); hon maguro or akami (with fresh wasabi); and madai with pickled plum paste. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Weida (David) Chen is also behind SF's \u003ca href=\"http://hinatasf.com\">Hinata\u003c/a>, which he opened in 2016. He was such a lover of Japanese food that he dropped out of college and decided to learn to make sushi. He was trained for six years by a Michelin-rated sushi chef in the Bay Area and assisted his master chef Takatoshi Toshi (Sushi Ran) at the Global Sushi Challenge in Tokyo, Japan in 2015 (they placed third).\u003c/p>\n\u003cfigure id=\"attachment_132401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132401 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-ikura-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The final two dishes of the sushi course: house-marinated ikura with Santa Barbara sea urchin, and negitoro with pickled daikon and nori. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.sasasf.com/#/menu\">menu\u003c/a> offers all kinds of options — you could just come in for a 10-piece nigiri tasting for $45, but then you’d miss the fun opening hassun and closing courses with the $60 chef omakase tasting, like corn tofu and akadashi (red miso) soup. There are also à la carte appetizers and larger plate options. They additionally offer lunch service, in case you’re looking for a special lunch treat, including a nine-piece chirashi bowl.\u003c/p>\n\u003cfigure id=\"attachment_132399\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132399\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-interior-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">One side of Sasa's dining room. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a handsome restaurant, with natural wood accents and tables, and contemporary black chairs. There’s a small sushi bar in the front corner, with room for four, but everyone is primarily sitting at tables. Also unusual: they have a table for large groups.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>Get Your Ticket for the Most Over-the-Top Oscars Party in Town\u003c/h2>\n\u003cp>\u003ca href=\"http://www.academyoffriends.org/\">Academy of Friends\u003c/a>\u003cbr>\nSunday, February 24\u003cbr>\n5pm–9pm, VIP at 4pm\u003cbr>\nCity View at Metreon\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Tz9yi974gfD2\">135 4th St. #4000, San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/academy-of-friends-2019-gala-tickets-54074033891\">Tickets\u003c/a>: $300–$750; use code tablehopper for 20 percent off through 2/17\u003c/p>\n\u003cfigure id=\"attachment_132402\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132402\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/academy-of-friends-2018-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">You'll eat very well thanks to some wonderful (and fun!) restaurant partners at the Academy of Friends gala. (The Maybeck's team really got into the circus theme!) \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What are your plans for Oscars night? If grazing your way through 18 tables from some of SF’s top restaurants, with cocktails, entertainment, and a beautiful view from Metreon’s City View venue sounds like your kind of night, then you’ll want to get your ticket to the 39th annual \u003ca href=\"http://www.academyoffriends.org/\">\u003cb>Academy of Friends\u003c/b>\u003c/a>\u003cb> Gala. \u003c/b>It’s a huge fundraiser for six Bay Area HIV/AIDS service organizations, and a popular event for the gay community (wait until you see the men in Speedos who are spray-painted gold to look like Oscars statuettes—just be careful not to hug them or you’ll get gold all over you).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is my third year curating the restaurants for the gala, and our generous restaurant partners really bring it! The lineup of restaurants this year includes ALX, Avery (VIP), Ayala, desserts from Bluestem Brasserie, Cento Osteria, China Live, Gio Gelati, the new Izakaya Sushi Ran, coffee and espresso drinks from Mr. Espresso to keep the party going, Michelin-starred Nico (VIP), Rooh, Slanted Door, Tank18, The Caviar Co. (VIP), The Saratoga, Uno Dos, and Trace. It’s going to be a fun feast.\u003c/p>\n\u003cfigure id=\"attachment_132403\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/academy-of-friends-champs-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">A fun arrival at the Academy of Friends. Care for a glass of bubbles, dahling? \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will be cocktail and wine stations, a silent auction with fantastic items (from artwork to restaurant gift certificates, like Maybeck’s!), live entertainment, and plenty of photo opps. The theme is Neptune’s Fantasy, so it’s going to be an underwater-themed world. Expect to see some mermaids.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Don’t miss the limited \u003cstrong>discount code\u003c/strong> (tablehopper), which is good for 20 percent off your ticket through February 17. 100 percent of proceeds are distributed to HIV/AIDS services. See you there!\u003c/p>\n\u003ch2>Enjoy a Sneak Peek of Noosh at These Dinners or With Delivery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.2001fillmore.com\">Noosh\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/11YuoVm7L682\">2001 Fillmore St., San Francisco\u003c/a>\u003cbr>\nValentine’s dinners ($95): reserve on \u003ca href=\"https://www.exploretock.com/noosh?tock_source=tock&tock_medium=search_nav\">Tock\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132404\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132404\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Delivery-Spread_PhotoCredCaviar-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The delivery spread you can order from Noosh on Caviar. \u003ccite>(Caviar and Daniel Beck)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Savvy Bay Area diners have been eagerly awaiting the opening of \u003ca href=\"https://www.2001fillmore.com\">\u003cb>Noosh\u003c/b>\u003c/a>\u003cb> \u003c/b>on Fillmore. This stylish and soulful Eastern Mediterranean restaurant from husband-and-wife chefs and co-founders Laura and Sayat Ozyilmaz and co-founder John Litz is opening very soon, but until that happens, they’re opening the restaurant for some special one-off events…and delivery!\u003c/p>\n\u003cp>If you don’t have Valentine’s Day plans yet, you’ll want to book a spot ASAP to this abundant dinner that will feature marinated bay scallops, lamb shoulder with lamb bacon marmalade, pear ‘biji biji, and it includes canapés and a welcome cocktail. $95, with dinner served both on Thursday, February 14 (currently waitlist only) and Friday, February 15, with 6pm and 9pm seatings. It’s meant to be a festive experience with shared tables, so don’t expect a private two-top at this dinner.\u003c/p>\n\u003cfigure id=\"attachment_132405\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132405\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/noosh-flatbread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Babaganoosh flatbread with crispy lamb bits, fresh herbs, and housemade Moroccan preserved lemon. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t want to leave your house? Noosh is doing things a little bit untraditionally, and has launched \u003cb>delivery\u003c/b> on \u003ca href=\"https://www.trycaviar.com/san-francisco/noosh-11393\">Caviar\u003c/a>! You can try their stunning dips and spreads, such as warm babaganoosh (their cute spelling), smoked labne with cucumbers and Aleppo, and a very notable red pepper muhammara; all spreads come with their daily housemade pita bread, which is so fluffy.\u003c/p>\n\u003cfigure id=\"attachment_132406\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132406\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/noosh-calamari-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Greek po'boy from Noosh. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also pita sandwiches, like a classic sabich (with hummus, eggplant, and an egg), or a Greek-inspired po’boy with fried calamari and smoked tzatziki. There are pillowy flatbreads shaped like a canoe that will remind you of Turkey, kebabs (including housemade halloumi kebabs topped with a rose-honey and Szechuan peppercorn mix), lamb meatballs (they’re loaded with flavor), a carrot salad, and more.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Dishes vary for lunch and dinner; available daily 10:30am–2pm and 5:30pm–9pm. Order via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that code will give first-timers $10 off your first two orders.\u003c/p>\n\u003ch2>Celebrate International Women’s Day at La Cocina’s Week of Women in Food\u003c/h2>\n\u003cp>\u003ca href=\"https://lacocinasf.org/womeninfood\">A Week of Women in Food\u003c/a>\u003cbr>\nMarch 3–9\u003cbr>\nVarious locations\u003c/p>\n\u003cfigure id=\"attachment_132407\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132407\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/el-pipila-nopales-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Nopales tacos with handmade tortillas from El Pípila. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>International Women’s Day is on March 8, so why not celebrate the talented and hardworking chefs of La Cocina for a week? These women chefs are collaborating in a series of ticketed dinners called \u003ca href=\"https://lacocinasf.org/womeninfood\">\u003cstrong>A Week of Women in Food\u003c/strong>\u003c/a>, featuring La Cocina chefs paired with top restaurateurs, winemakers, and bartenders. You can join El Pípila and August 1 Five, or chef Fernay McPherson (Minnie Bell’s Soul Movement) with Erin Wade (Homeroom). Each dinner will accommodate 45–60 guests in one seating for a multi-course meal, plus beer, wine, spirits, and non-alcoholic pairings from some of the most talented women in the beverage industry.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Get your tickets soon, some dinners are filling up. All proceeds from ticket sales benefit La Cocina’s incubator program that works to identify, support, and cultivate more women chefs and owners.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Visit Sasa in Japantown for a quality and affordable omakase experience, watch the Oscars over great food and cocktails at a gala event, get a sneak peek of Noosh at a pre-opening dinner and through delivery, and snag a seat at La Cocina’s Week of Women in Food.\u003c/p>\n\u003ch2>A Rare Find: an Affordable and Quality Omakase Experience in San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"http://www.sasasf.com/#/\">Sasa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XwH1QudCpeP2\">22 Peace Plaza, Suite 530, San Francisco\u003c/a>\u003cbr>\nTue–Sun lunch 12pm–2:30pm and dinner 5pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_132398\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132398\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-hassun-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Sasa's opening hassun course with the chef tasting menu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Usually, being a lover of sushi requires a flush bank account, especially if you’re a connoisseur of the good stuff, with many omakase experiences starting at $125 at most sushi counters in San Francisco. But what if I told you that tucked away in Japantown is a sushi place that has a chef tasting menu for $60, and it features some small dishes, plus quality nigiri selections (eight in all!), like umi masu (ocean trout from Tasmania) with shiso, and kinmedai (golden eye snapper) that is cherrywood cold smoked and served with yuzu kosho (spicy Japanese citrus paste). Each nigiri presentation has its own flavorful additions, from dabs of pickled plum paste to lime zest. The rice is also well-prepared and seasoned.\u003c/p>\n\u003cp>Just one clunker for me was the bafun uni from Hokkaido ($12 each) that I ordered as an addition — the quality of the nori wasn’t very notable and was soft.\u003cspan class=\"Apple-converted-space\"> But the huge glasses of sake they pour here help make up for it.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132400\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132400\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-nigiri-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Four of the nigiri selections (right to left): kampachi toro with lime zest; hirame with momeji (daikon paste); hon maguro or akami (with fresh wasabi); and madai with pickled plum paste. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Weida (David) Chen is also behind SF's \u003ca href=\"http://hinatasf.com\">Hinata\u003c/a>, which he opened in 2016. He was such a lover of Japanese food that he dropped out of college and decided to learn to make sushi. He was trained for six years by a Michelin-rated sushi chef in the Bay Area and assisted his master chef Takatoshi Toshi (Sushi Ran) at the Global Sushi Challenge in Tokyo, Japan in 2015 (they placed third).\u003c/p>\n\u003cfigure id=\"attachment_132401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132401 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-ikura-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The final two dishes of the sushi course: house-marinated ikura with Santa Barbara sea urchin, and negitoro with pickled daikon and nori. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.sasasf.com/#/menu\">menu\u003c/a> offers all kinds of options — you could just come in for a 10-piece nigiri tasting for $45, but then you’d miss the fun opening hassun and closing courses with the $60 chef omakase tasting, like corn tofu and akadashi (red miso) soup. There are also à la carte appetizers and larger plate options. They additionally offer lunch service, in case you’re looking for a special lunch treat, including a nine-piece chirashi bowl.\u003c/p>\n\u003cfigure id=\"attachment_132399\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132399\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/sasa-interior-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">One side of Sasa's dining room. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a handsome restaurant, with natural wood accents and tables, and contemporary black chairs. There’s a small sushi bar in the front corner, with room for four, but everyone is primarily sitting at tables. Also unusual: they have a table for large groups.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>Get Your Ticket for the Most Over-the-Top Oscars Party in Town\u003c/h2>\n\u003cp>\u003ca href=\"http://www.academyoffriends.org/\">Academy of Friends\u003c/a>\u003cbr>\nSunday, February 24\u003cbr>\n5pm–9pm, VIP at 4pm\u003cbr>\nCity View at Metreon\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Tz9yi974gfD2\">135 4th St. #4000, San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/academy-of-friends-2019-gala-tickets-54074033891\">Tickets\u003c/a>: $300–$750; use code tablehopper for 20 percent off through 2/17\u003c/p>\n\u003cfigure id=\"attachment_132402\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132402\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/academy-of-friends-2018-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">You'll eat very well thanks to some wonderful (and fun!) restaurant partners at the Academy of Friends gala. (The Maybeck's team really got into the circus theme!) \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What are your plans for Oscars night? If grazing your way through 18 tables from some of SF’s top restaurants, with cocktails, entertainment, and a beautiful view from Metreon’s City View venue sounds like your kind of night, then you’ll want to get your ticket to the 39th annual \u003ca href=\"http://www.academyoffriends.org/\">\u003cb>Academy of Friends\u003c/b>\u003c/a>\u003cb> Gala. \u003c/b>It’s a huge fundraiser for six Bay Area HIV/AIDS service organizations, and a popular event for the gay community (wait until you see the men in Speedos who are spray-painted gold to look like Oscars statuettes—just be careful not to hug them or you’ll get gold all over you).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is my third year curating the restaurants for the gala, and our generous restaurant partners really bring it! The lineup of restaurants this year includes ALX, Avery (VIP), Ayala, desserts from Bluestem Brasserie, Cento Osteria, China Live, Gio Gelati, the new Izakaya Sushi Ran, coffee and espresso drinks from Mr. Espresso to keep the party going, Michelin-starred Nico (VIP), Rooh, Slanted Door, Tank18, The Caviar Co. (VIP), The Saratoga, Uno Dos, and Trace. It’s going to be a fun feast.\u003c/p>\n\u003cfigure id=\"attachment_132403\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/academy-of-friends-champs-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">A fun arrival at the Academy of Friends. Care for a glass of bubbles, dahling? \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will be cocktail and wine stations, a silent auction with fantastic items (from artwork to restaurant gift certificates, like Maybeck’s!), live entertainment, and plenty of photo opps. The theme is Neptune’s Fantasy, so it’s going to be an underwater-themed world. Expect to see some mermaids.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Don’t miss the limited \u003cstrong>discount code\u003c/strong> (tablehopper), which is good for 20 percent off your ticket through February 17. 100 percent of proceeds are distributed to HIV/AIDS services. See you there!\u003c/p>\n\u003ch2>Enjoy a Sneak Peek of Noosh at These Dinners or With Delivery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.2001fillmore.com\">Noosh\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/11YuoVm7L682\">2001 Fillmore St., San Francisco\u003c/a>\u003cbr>\nValentine’s dinners ($95): reserve on \u003ca href=\"https://www.exploretock.com/noosh?tock_source=tock&tock_medium=search_nav\">Tock\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132404\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132404\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Delivery-Spread_PhotoCredCaviar-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The delivery spread you can order from Noosh on Caviar. \u003ccite>(Caviar and Daniel Beck)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Savvy Bay Area diners have been eagerly awaiting the opening of \u003ca href=\"https://www.2001fillmore.com\">\u003cb>Noosh\u003c/b>\u003c/a>\u003cb> \u003c/b>on Fillmore. This stylish and soulful Eastern Mediterranean restaurant from husband-and-wife chefs and co-founders Laura and Sayat Ozyilmaz and co-founder John Litz is opening very soon, but until that happens, they’re opening the restaurant for some special one-off events…and delivery!\u003c/p>\n\u003cp>If you don’t have Valentine’s Day plans yet, you’ll want to book a spot ASAP to this abundant dinner that will feature marinated bay scallops, lamb shoulder with lamb bacon marmalade, pear ‘biji biji, and it includes canapés and a welcome cocktail. $95, with dinner served both on Thursday, February 14 (currently waitlist only) and Friday, February 15, with 6pm and 9pm seatings. It’s meant to be a festive experience with shared tables, so don’t expect a private two-top at this dinner.\u003c/p>\n\u003cfigure id=\"attachment_132405\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132405\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/noosh-flatbread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Babaganoosh flatbread with crispy lamb bits, fresh herbs, and housemade Moroccan preserved lemon. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t want to leave your house? Noosh is doing things a little bit untraditionally, and has launched \u003cb>delivery\u003c/b> on \u003ca href=\"https://www.trycaviar.com/san-francisco/noosh-11393\">Caviar\u003c/a>! You can try their stunning dips and spreads, such as warm babaganoosh (their cute spelling), smoked labne with cucumbers and Aleppo, and a very notable red pepper muhammara; all spreads come with their daily housemade pita bread, which is so fluffy.\u003c/p>\n\u003cfigure id=\"attachment_132406\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132406\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/noosh-calamari-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Greek po'boy from Noosh. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also pita sandwiches, like a classic sabich (with hummus, eggplant, and an egg), or a Greek-inspired po’boy with fried calamari and smoked tzatziki. There are pillowy flatbreads shaped like a canoe that will remind you of Turkey, kebabs (including housemade halloumi kebabs topped with a rose-honey and Szechuan peppercorn mix), lamb meatballs (they’re loaded with flavor), a carrot salad, and more.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Dishes vary for lunch and dinner; available daily 10:30am–2pm and 5:30pm–9pm. Order via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that code will give first-timers $10 off your first two orders.\u003c/p>\n\u003ch2>Celebrate International Women’s Day at La Cocina’s Week of Women in Food\u003c/h2>\n\u003cp>\u003ca href=\"https://lacocinasf.org/womeninfood\">A Week of Women in Food\u003c/a>\u003cbr>\nMarch 3–9\u003cbr>\nVarious locations\u003c/p>\n\u003cfigure id=\"attachment_132407\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132407\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/el-pipila-nopales-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Nopales tacos with handmade tortillas from El Pípila. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>International Women’s Day is on March 8, so why not celebrate the talented and hardworking chefs of La Cocina for a week? These women chefs are collaborating in a series of ticketed dinners called \u003ca href=\"https://lacocinasf.org/womeninfood\">\u003cstrong>A Week of Women in Food\u003c/strong>\u003c/a>, featuring La Cocina chefs paired with top restaurateurs, winemakers, and bartenders. You can join El Pípila and August 1 Five, or chef Fernay McPherson (Minnie Bell’s Soul Movement) with Erin Wade (Homeroom). Each dinner will accommodate 45–60 guests in one seating for a multi-course meal, plus beer, wine, spirits, and non-alcoholic pairings from some of the most talented women in the beverage industry.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Get your tickets soon, some dinners are filling up. All proceeds from ticket sales benefit La Cocina’s incubator program that works to identify, support, and cultivate more women chefs and owners.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Perfect Weekend in Livermore Valley Wine Country",
"title": "A Perfect Weekend in Livermore Valley Wine Country",
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"content": "\u003cp>Livermore the town and valley brings up several things in the mind of Bay Area residents. The general first item to come off anyone’s tongue is “oh, it sure gets hot there,” which is true that there are a handful of days in the summer where highs hit the triple digits. Of course, the same happens in many local cities, but our local meteorologists always seem to emphasize Livermore being scorching hot as if it’s Palm Springs (it’s not).\u003c/p>\n\u003cp>Livermore is close to where the windmills are when you’re driving out to Tahoe and it’s where the traffic is always bad because Bay Area home prices have made Tracy now a defacto part of the Bay Area. Livermore has the Lawrence Livermore National Laboratory. Oh, and of course, it has those giant wine producers Wente and Concannon, which don’t have the most sterling reputations for their supermarket budget bottles.\u003c/p>\n\u003cp>Livermore is all those things or has all of them. But, they’re all so lightly skimming the surface of what truly is the Bay Area’s “other” marquee wine region that none of those remotely describe the exciting culture and beauty that a weekend in Livermore presents. Sure, there’s Wente and Concannon, but the Livermore Valley has 55 tastings rooms, many of which are small, family-run places that offer wine on par with the likes of Napa Valley, Sonoma County, and Santa Cruz Mountains. Taste a Cuda Ridge Semillon and you’ll understand that this is far from mass-produced airline wine. Then there are the golf courses, the restaurants, the breweries, the...you get the idea. All of this in a major wine region just an hour from San Francisco (not at rush hour) and free of hoity-toity $100 tastings. Don’t get us wrong — we’d gladly spend as many weekends as possible hopping winery to winery in Sonoma County and Napa Valley and the Santa Cruz Mountains. However, whether it’s 100 degree or 60 degrees, it’s hard to beat the Bay Area’s formerly underappreciated \u003ci>other\u003c/i> wine region.\u003c/p>\n\u003cp>Here’s a food and wine-packed weekend that proves that Livermore Valley is in the big leagues of California wine countries.\u003c/p>\n\u003cp>Note: Livermore isn’t split up by districts or appellations or rivers or mountains as much as it’s just divided by directions and roads. In general, the climate across the valley is relatively similar, but the soil types differ and vineyard elevation gradually lowers the further west you travel according to winemaker Steven Kent Mirassou. For our wine-filled weekend exploring, we’ve divided the four Livermore Valley winery segments somewhat geographically (Greenville Road, Tesla Road, Westside, the Block at East End) because we’d rather have 15 extra minutes of wine than extra time on the road, right?\u003c/p>\n\u003ch2>\u003cb>Saturday\u003c/b>\u003c/h2>\n\u003cp>\u003cb>Breakfast: \u003ca href=\"http://c-cbakery.com/\">Casse-Croûte Bakery\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Casse+Croute+Bakery/@37.6824881,-121.7686966,15z/data=!4m2!3m1!1s0x0:0x434a5ee5869b8f89?ved=2ahUKEwjAtsO2mK3gAhWUPH0KHZOnCEIQ_BIwCnoECAQQCA\">\u003cem>50 S Livermore Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Casse-Croute-Bakery-e1549572307646.png\" alt=\"Casse-Croute Bakery\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">Casse-Croûte Bakery \u003ccite>(Casse-Croûte Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Husband-and-wife team Richard Denoix and Lenore Colarusso-Denoix’s French bakery is a huge reason why waking up in Livermore isn’t so hard, or is a wonderful treat after an early drive to town to kickstart the weekend. Richard grew up in rural southeast France and, after long periods serving in the French Air Force and then software after immigrating to the U.S., he decided to switch gears and bake French breads and pastries. If it’s a breakfast hour, opt for a croissant and an apple turnover. Regardless of the time of day, a baguette sandwich is pretty essential, as are chocolate chip cookies and some form of fruit tart.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://3steveswinery.com/\">\u003cb>3 Steves\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/3+Steves+Winery/@37.6485127,-121.6945803,15z/data=!4m5!3m4!1s0x0:0xe5fe3220b123535e!8m2!3d37.6485127!4d-121.6945803\">\u003cem>5700 Greenville Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132367\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132367 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_3747-e1549667816733.jpg\" alt=\"3 Steves Winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">3 Steves Winery \u003ccite>(3 Steves Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t think too hard about the inspiration for this winery’s name. Indeed, there are a trio of men named Steve who decided, hey, let’s start a winery and there’s a pretty obvious name for that winery: our names! 3 Steves is part of the Greenville Road area of the Livermore Valley, which is the most quintessential “wine country” part of the area with the panoramic views of rows of vines and sweeping hillsides that brochures and magazines often feature. Zinfandel, Cabernet Sauvignon and a brut sparkling wine made of Chardonnay and Pinot Noir are the go-to wines at 3 Steves, but the whole roster is one of the strongest in the valley. Livermore Valley is filled with wineries boasting great outdoor patios and the al fresco situation at 3 Steves is easily among the best, as well.\u003c/p>\n\u003cp>\u003ca href=\"https://mcgrailvineyards.com/\">\u003cb>McGrail\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/McGrail+Vineyards+and+Winery/@37.6503396,-121.6950916,15z/data=!4m2!3m1!1s0x0:0x8b210ab8bd1154e2?ved=2ahUKEwj_gKvXmK3gAhXlMn0KHTQMB1UQ_BIwC3oECAYQCA\">\u003cem>5600 Greenville Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132366\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132366 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/McGrail-Vineyards-and-Winery-e1549667851234.jpg\" alt=\"McGrail Vineyards\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">McGrail Vineyards \u003ccite>(McGrail Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a very, very short drive to 3 Steves’ neighboring winery. Cabernet Sauvignon is McGrail’s calling card and the estate grown Cabernet Sauvignon is indeed stellar. As you’ll see across these two days of tastings, one of Livermore’s big debates, for better or worse, is that there isn’t a “signature” grape. With McGrail, you know which grape is the boss. It will no doubt be the highlight at this gorgeous tasting room with palm trees outside and a bocce ball court. Sadly, the winery’s founder Jim McGrail (a former Alameda County cop and prosecutor) passed away last year, but the winery continues to produce outstanding Cabernet Sauvignon (and Chardonnay and a few other wines) under longtime winemaker Mark Clarin.\u003c/p>\n\u003cp>\u003cb>Lunch: \u003ca href=\"https://posadarestaurant.com/\">Posada or Posada on Wheels\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Posada/@37.676296,-121.784712,15z/data=!4m5!3m4!1s0x0:0xa2ea1dd018e22129!8m2!3d37.676296!4d-121.784712\">\u003cem>988 Murrieta Blvd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132370\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132370 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4101-e1549667723799.jpg\" alt=\"Posada on Wheels\" width=\"1900\" height=\"1900\">\u003cfigcaption class=\"wp-caption-text\">Posada on Wheels. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two options for lunch technically. Posada Restaurant, located slightly outside of downtown in a nondescript shopping plaza, is Livermore’s Southwestern cooking legend and for extremely good reason. Try the chicken enchiladas or adobo rack of lamb with New Mexico chile rojo, and you’ll understand. However, there is a new Posada on the scene and, it’s oh so conveniently usually parked in the warehouse wine district called The Block at East End. Luckily, there are no shortage of wine options for taking your blackened pork belly tacos and watermelon salad with mango-habanero vinaigrette. The truck offers an exciting chance for chef and co-owner Eduardo Posada to serve slightly edgier, appropriately portable food to a winery and brewery audience. The chipotle fish tacos are exactly what a mid-wine tasting day calls for.\u003c/p>\n\u003cp>\u003ca href=\"https://nottinghamcellars.com/\">\u003cb>Nottingham Cellars\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Nottingham+Cellars+-+Livermore+Winery+and+Wine+Tasting/@37.6765212,-121.7192675,15z/data=!4m2!3m1!1s0x0:0xe376265b8986d0f0?ved=2ahUKEwj57qORma3gAhWwIDQIHcMTDnIQ_BIwEXoECAYQCA\">\u003cem>2245 S Vasco Rd. C\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132371\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132371 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4112-e1549667690679.jpg\" alt=\"Nottingham Cellars\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Nottingham Cellars. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tacos in hand, it’s time for some wine. You’ve got a handful of wineries to choose from, one next to the other next to the other in the Block at East End. Start at Nottingham Cellars, where winemaker Collin Cranor (the son of founder Jeff Cranor) and Craig Ploof (formerly assistant winemaker at the acclaimed Steven Kent Winery that you’ll visit tomorrow) craft excellent Bordeaux varietal wines and Chardonnay, served in a sleek gallery-like space. Nottingham also produces some notable \"Typicité\" Pinot Noirs, led by a leaner, red berry-forward 2017 from the Santa Lucia Highlands. The winery has a sibling brand called Vasco Urbano that focuses on Rhone style reds and Petite Sirah. Try all of the wines in the portfolio because you’ll see how Nottingham is remarkable in having such an extensive roster, yet each wine has a distinctive small-batch polish.\u003c/p>\n\u003cp>\u003ca href=\"http://mckahnfamilycellars.com/\">\u003cb>McKahn Family Cellars\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/McKahn+Family+Cellars/@37.6764421,-121.719363,15z/data=!4m5!3m4!1s0x0:0xd5d4d3bfe08f8c7f!8m2!3d37.6764421!4d-121.719363\">\u003cem>2245 S Vasco Rd. A\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132372\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132372 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4123-e1549667662280.jpg\" alt=\"McKahn winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">McKahn Family Cellars. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About three steps away is a relative newcomer, McKahn, where Rhone varietals are the theme. 29-year old winemaker Charles McKahn (the son of the owners) has a gentle touch with Viognier and Grenache, while also crafting a terrific Syrah full of ripe black fruit and anise notes from the Spring Mountain district of Napa Valley. If you sit out on the patio shared with Notthingham, chances are there will some live music to entertain and make you want to keep lingering over yet another great Livermore bottling of Petite Sirah — this one happens to be the only wine McKahn makes with the grapes coming from Livermore.\u003c/p>\n\u003cp>\u003ca href=\"https://occasiowinery.com/\">\u003cb>Occasio\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Occasio+Winery/@37.6764,-121.7193616,15z/data=!4m5!3m4!1s0x0:0xbaa349cf6db56b0e!8m2!3d37.6764!4d-121.7193616\">\u003cem>2245 S Vasco Rd. B\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132374\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132374 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4132-e1549667595566.jpg\" alt=\"Occasio Winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Occasio Winery. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaking is science, right? In the case of this winery, there is a deep scientific background. Founder/director of winemaking John Kinney was a longtime physicist and UCSF professor before he decided it was the opportunistic time to go make wine. Hence, here you have a winery named for the Roman Goddess of Opportunity. Follow that theme and take the opportunity to taste Kinney’s Cabernet Franc, an opulent barrel-fermented Chardonnay and a dense, spicy Heritage Reserve Cabernet Sauvignon. Kinney’s wine career, which kicked into high gear when he used his sabbatical to study enology at UC Davis, has extended to distilling as he is also the owner of the nearby Sidewinder Spirits.\u003c/p>\n\u003cfigure id=\"attachment_132373\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132373 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4130-e1549667631915.jpg\" alt=\"Sidewinder Spirits\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Sidewinder Spirits' Victorian era evoking tasting room and bar. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The vintage Victorian Sidewinder cocktail bar/tasting room is as stunningly period detailed as it gets and soon will open to the public (for now it’s Occasio members only) so everyone can try the vermouth and grappa in lavish surroundings.\u003c/p>\n\u003cp>\u003ca href=\"https://woodfamilyvineyards.com/\">\u003cb>Wood Family Vineyards\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Wood+Family+Vineyards/@37.6753661,-121.7200067,15z/data=!4m5!3m4!1s0x0:0xe1569730205bf06f!8m2!3d37.6753661!4d-121.7200067\">\u003cem>2407 Research Dr.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132392\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132392 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Wood-Livermore-e1549668256257.jpg\" alt=\"Wood Livermore\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">Wood Family Vineyards. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While science is the background at Occasio, Rhonda Wood was a US Airways pilot before learning about home beer making while on maternity leave in 1991. A few years later she switched gears to wine and fully left the pilot gig for the winery in 2006. The tasting room really is a party every day as a locals’ favorite that makes it feel like Livermore’s “Cheers” where everyone knows everyone’s name. That breezy vibe extends to the wood-paneled wagon car with surfboards logo that makes drinkers think of the Beach Boys while taking a sip of “Para Mas Amigas” Chardonnay or “Viva” Cabernet Sauvignon. If you can try the “Clone 30” Cabernet Sauvignon, don’t pass up the chance.\u003c/p>\n\u003cp>\u003ca href=\"https://altamontbeerworks.com/1/\">\u003cb>Altamont Beer Works\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Altamont+Beer+Works/@37.6758493,-121.7199996,15z/data=!4m5!3m4!1s0x0:0xe60e0945dbb63357!8m2!3d37.6758493!4d-121.7199996\">\u003cem>2402 Research Dr.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132376\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132376 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4146-e1549667447742.jpg\" alt=\"Altamont Beer Works\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">Altamont Beer Works. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s enough wine tasting for day one. No worries for the next step, though, because Livermore’s beloved IPA-focused brewery (the Tri-Valley’s first post-Prohibition brewery and still its best) is right across the street from Wood. Try all the hop-heavy beers on offer, and if the intense Nutty Operator oatmeal-peanut butter stout is there, definitely add that to a flight or just get a pint of it. After all of those tannins and frilly tasting notes from the wineries, here’s the place to just chill and maybe watch some sports in a de-facto happy hour.\u003c/p>\n\u003cp>\u003cb>Dinner: \u003ca href=\"https://www.rangelifelivermore.com/\">Range Life\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Range+Life/@37.6834343,-121.7700469,15z/data=!4m2!3m1!1s0x0:0xf061be523d7e7a2?ved=2ahUKEwjdtpfuma3gAhWuJDQIHbv5BckQ_BIwCnoECAYQCA\">\u003cem>2160 Railroad Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132390\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132390 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Range_Life_Interiors_010-1-e1549666710562.jpg\" alt=\"Range Life\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Range Life. Photo by Nicole Franzen \u003ccite>(Nicole Franzen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After dining all over the Bay Area to keep up with new restaurants popping up left and right (including many \u003ca href=\"https://www.kqed.org/bayareabites/series/new-restaurants-2018\">here for KQED\u003c/a>), this writer named Range Life the top restaurant opening of 2018 for abundant reasons: a gorgeous chic-pastoral design, superb cocktails by the talented bar director Waine Longwell, cheery service, and a refinement that makes the restaurant feel eight-years old. Most of all, though, it’s the cooking of chef Bill Niles who deftly weaves together global touches into a distinctly Californian template with top-notch ingredients: Rio Oso grapefruit with fried parsnip and fresh burrata, relaxed and mega-umami versions of Fort Bragg uni on toast and hot chicken wings with fermented chili sauce, a hearty roast half chicken with Anson Mills polenta and spring garlic jus. It’s cooking that strikes the right tone of creativity, high technique and being approachable. You WANT to eat this food.\u003c/p>\n\u003cfigure id=\"attachment_132389\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132389 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Range_Life_Food_Lamb_Belly_Crudo_Salad_003-1-e1549666892272.jpg\" alt=\"Range Life\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Food at Range Life. Photo by Nicole Franzen \u003ccite>(Nicole Franzen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef and his wife Sarah worked at headliners in San Francisco (he was executive chef for Tartine Manufactory, she was a manager and wine director for Outerlands), and were convinced to head to Livermore by Sarah’s former roommate (and Waine’s wife), Lauren Heanes-Longwell, who redesigned Range Life’s 1800’s brick building into the sleek restaurant it is today. All together, it’s an all-star team that was convinced of Livermore’s merits and will convince you of its merits.\u003c/p>\n\u003cp>\u003cb>Nightcap: \u003ca href=\"https://www.lastwordbar.com/\">The Last Word\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Last+Word/@37.683336,-121.7677204,15z/data=!4m5!3m4!1s0x0:0xfc1da038e7079268!8m2!3d37.683336!4d-121.7677204\">\u003cem>2470 First St. #100\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132377\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132377 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4187-e1549667403455.jpg\" alt=\"The Last Word Livermore\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">The Last Word. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One last drink means a nightcap in Livermore’s craft cocktail destination in the heart of the bustling downtown area. Every six months, the bar switches its theme (like Trick Dog for our San Francisco readers). As of press time, the menu was a Cuban-themed “Revolucion” with a few types of classic Daiquiris, plenty of rum-forward offerings, and a Hurricane sour with bourbon, passion fruit and a frothy egg white body. If you’re still hungry after Range Life, munch on some bacon empanadas.\u003c/p>\n\u003ch2>\u003cb>Sunday\u003c/b>\u003c/h2>\n\u003cp>\u003cb>Breakfast: \u003ca href=\"https://espressorosetta.com/\">Espresso Rosetta\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Espresso+Rosetta/@37.6808307,-121.7682593,15z/data=!4m2!3m1!1s0x0:0x44d16fc2c7d86620?ved=2ahUKEwjIsPO9mq3gAhUzFzQIHTqgDzoQ_BIwCnoECAYQCA\">\u003cem>206 S J St.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132632\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132632 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Espresso-Rosetta-e1550796216293.jpg\" alt=\"Espresso Rosetta\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Espresso Rosetta \u003ccite>(Facebook/Espresso Rosetta)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a long Saturday of wine tasting (and more beer, wine and cocktails afterwards), coffee is probably going to be a necessary way to start the second day in Livermore. Here’s the good news: Espresso Rosetta is a standout third wave-style coffee shop complete with all the latte art and perfectly pulled ristretto shots that are now expected in the genre. The cheery downtown café also has plenty of sweet and savory pastries to join the caffeine in knocking your palate back into wine tasting shape.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stevenkent.com/\">\u003cb>The Steven Kent Winery\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Steven+Kent+Winery/@37.664289,-121.728086,15z/data=!4m2!3m1!1s0x0:0x3dcd7c9cab507661?ved=2ahUKEwj9_63Rmq3gAhVRKH0KHWo1A2EQ_BIwCnoECAQQCA\">\u003cem>5443 Tesla Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132364\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132364 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Steven-Kent_TastingRoom_1-e1549667928424.jpg\" alt=\"Steven Kent Winery\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">The Steven Kent Winery \u003ccite>(The Steven Kent Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Properly fortified with caffeine and calories, day two of tasting begins at one of the pioneers of small-scale, high quality wine making for the region. Steven Kent Mirassou’s delightful wines can be tasted in the “Barrel Room” at various price points. All of the lineups usually showcase either the Merrillie Chardonnay or Lola Bordeaux-style white blend of Sauvignon Blanc, a “Collector’s Circle” Home Ranch estate-grown Rhone blend or Italian variety, a “BDX Collection” Bordeaux red blend from the nearby Ghielmetti Estate Vineyard that was planted with the aspirations of being Livermore Valley’s definitive “Premier Cru” vineyard and the signature Cabernet Sauvignon offerings that make this winery 1A and 1B with McGrail for being Livermore’s iconic Cab whisperers.\u003c/p>\n\u003cp>\u003ca href=\"https://www.pagemillwinery.com/\">\u003cb>Page Mill Winery\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Page+Mill+Winery/@37.669149,-121.74592,15z/data=!4m2!3m1!1s0x0:0xe274cb8d406f051f?ved=2ahUKEwj1gJqpm63gAhVjFTQIHZRzAKUQ_BIwC3oECAYQCA\">\u003cem>1960 S Livermore Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132365\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132365 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Page-Mill-Winery-e1549667893200.jpg\" alt=\"Page Mill Winery\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Page Mill Winery \u003ccite>(Page Mill Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continue along Tesla Road (no relation to Elon Musk’s electric car company) past the sprawling Concannon complex when the road bends and becomes Livermore Avenue. Here, you’ll find one of the more unique wines (and uniquely named wines) in Livermore Valley: the Page Mill GPS, a typical Rhone red blend that swaps out Mourvèdre for Petite Sirah, a grape that many consider Livermore Valley’s signature varietal since Page Mill’s neighbors at Concannon were the first American winery to make a bottle of the varietal itself. For this writer who grew up as a neighbor of the original Page Mill Winery location near Palo Alto on the actual Page Mill Road, it’s still hard to think of Page Mill Winery…in Livermore. That was the decision made by the Stark family in 2004 to be closer to the grapes and to have more physical space than just making wine at their actual house. Owner/winemaker Dane Stark is in charge these days of the operation across the Bay and the wide range of wines are consistent winners from Tempranillo to Cabernet Sauvignon to Chardonnay.\u003c/p>\n\u003cp>\u003cb>Lunch: \u003ca href=\"https://wentevineyards.com/dine/restaurant\">The Restaurant at Wente Vineyards\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Restaurant+%7C+Wente+Vineyards/@37.6233946,-121.7560431,15z/data=!4m5!3m4!1s0x0:0xe29ab050c2cf6ba6!8m2!3d37.6233946!4d-121.7560431\">\u003cem>5050 Arroyo Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132363\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132363 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/December-2018_VT-Experience-e1549667978884.jpg\" alt=\"The Restaurant at Wente Vineyards\" width=\"1900\" height=\"1637\">\u003cfigcaption class=\"wp-caption-text\">The Restaurant at Wente Vineyards. Photo by Eli Pitta \u003ccite>(Eli Pitta)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to Livermore isn’t complete without a visit to the marquee large producers, along with Concannon, who put Livermore Valley wine on the map. Yes, both wineries have bottom-shelf bulk production wines that aren’t worth a weekend trip detour, but they both have small-lot, refined wines that are as noteworthy as any in the region. For Wente, you can experience those at Wente’s Winemakers Studio and tasting room at the main winery on Tesla Road. But, this weekend’s let’s have both Wente wines and excellent food together for lunch at The Restaurant at Wente Vineyards. The setting is breathtaking, so it’s not wonder that this is a premier Bay Area weddings and concerts destination. Come back again for both of those. For now, it’s time to eat. On the menu for lunch at this \u003ca href=\"https://www.kqed.org/checkplease/19829/check-please-bay-area-reviews-cuisine-of-nepal-mama-coco-cocina-mexicana-restaurant-the-restaurant-at-wente-vineyards\">“Check Please! Bay Area” approved restaurant\u003c/a>, executive chef Mike Ward presents a $65 3-course pairing lunch, where the 2016 Nth Degree Chardonnay might partner with a sea bass with romanesco and red curry.\u003c/p>\n\u003cp>\u003ca href=\"https://www.danterobere.com/\">\u003cb>Dante Robere\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Dante+Robere+Vineyards/@37.6456844,-121.7821115,15z/data=!4m5!3m4!1s0x0:0xc060bc2e56fcaf6f!8m2!3d37.6456844!4d-121.7821115\">\u003cem>1200 Wetmore Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132378\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132378 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4319-e1549667367837.jpg\" alt=\"Dante Robere\" width=\"1900\" height=\"2374\">\u003cfigcaption class=\"wp-caption-text\">Dante Robere. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wander back from the countryside into the westside of Livermore, surrounded by bike trails, new looking residential communities and Ravenswood Historical Site. Like many of the Livermore Valley wineries, Dante Robere is the result of friends who liked boutique, family-run wineries and said to themselves, “hey, why not make our own?” Dante is Dan Rosenberg and Bob Bossi is Robere, and their three-decade friendship led to this tongue-in-cheek named winery that sounds like an elegant Bordeaux chateau, but really is a down-to-earth label for Syrah, Rhone varietals, Zinfandel, and several other grapes, sourced locally and from the Sierra foothills. If you’ve never tried Mourvèdre on its own, this is one of the smoothest examples you’re bound to encounter anywhere in the state outside of Paso Robles.\u003c/p>\n\u003cp>\u003ca href=\"https://www.laspositasvineyards.com/\">\u003cb>Las Positas\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Las+Positas+Vineyards/@37.6458024,-121.7704979,15z/data=!4m5!3m4!1s0x0:0x9779618b6f1b506c!8m2!3d37.6458024!4d-121.7704979\">\u003cem>1828 Wetmore Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132368\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132368 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4083-e1549667781216.jpg\" alt=\"Las Positas Vineyards\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Las Positas Vineyards. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a good chance that there will be a wedding that just happened or will happen at Las Positas Vineyards when you visit. Generally, that’s not a good sign since manicured lawns and spectacular views tend to make wineries figure they can coast on Instagram looks and pay less attention to the wine itself. Thankfully, despite making wine with a remarkable 14 different grape varieties, Las Positas is one of the exceptions and doesn’t neglect what’s in the bottle. Red blends like the “Coccineous” with mostly Tempranillo and Syrah are the main strength at Las Positas, but you’ll also enjoy several atypical varietal offerings like an Albariño or the rare Barbera from Livermore. Here’s another catch in the spacious, clearly Tuscan-inspired space: outstanding locally made chocolates paired with certain wines that raise eyebrows but actually work, like a matcha truffle with Chardonnay and mint-chocolate chip truffle with a Tempranillo-Barbera-Nebbiolo rosé (!).\u003c/p>\n\u003cp>\u003ca href=\"http://cudaridgewines.com/\">\u003cb>Cuda Ridge\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Cuda+Ridge+Winery/@37.654755,-121.766572,15z/data=!4m5!3m4!1s0x0:0xecbfa7fbebed930c!8m2!3d37.654755!4d-121.766572\">\u003cem>2400 Arroyo Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132369\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132369 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4085-e1549667747994.jpg\" alt=\"Cuda Ridge\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Cuda Ridge Wines. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By now, you’ve tried more than enough wine to be convinced that the Livermore Valley is playing in the wine big leagues. However, pound for pound and sip for sip, this writer found the most impressive regional wines to be at this final spot that bypasses any splashy tasting room vibe or gimmicky wines for focusing on great, carefully built Bordeaux-style wines. Co-owner/winemaker Larry Dino still produces fewer than 3,000 cases total, highlighted by a superb Semillon with a distinct tangy melon personality; a fruit-forward and vibrant Cabernet Franc; and the valley’s finest Petit Verdot and Malbec offerings, the latter being at 12.5% alcohol, and showing calmer, brighter personality than the ubiquitous Malbec from Argentina. Occasionally Dino dabbles in “black label” non-Bordeaux wines like Sangiovese, but make no mistake, you’re here for the Bordeaux, which was the resolute inspiration for why he opened this winery a dozen years ago after learning the craft at nearby Las Positas College.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bid farewell to Livermore with a last sip of the Cuda Ridge’s Reserve Cabernet Sauvignon and go spread the word: Livermore is serious wine country.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Livermore the town and valley brings up several things in the mind of Bay Area residents. The general first item to come off anyone’s tongue is “oh, it sure gets hot there,” which is true that there are a handful of days in the summer where highs hit the triple digits. Of course, the same happens in many local cities, but our local meteorologists always seem to emphasize Livermore being scorching hot as if it’s Palm Springs (it’s not).\u003c/p>\n\u003cp>Livermore is close to where the windmills are when you’re driving out to Tahoe and it’s where the traffic is always bad because Bay Area home prices have made Tracy now a defacto part of the Bay Area. Livermore has the Lawrence Livermore National Laboratory. Oh, and of course, it has those giant wine producers Wente and Concannon, which don’t have the most sterling reputations for their supermarket budget bottles.\u003c/p>\n\u003cp>Livermore is all those things or has all of them. But, they’re all so lightly skimming the surface of what truly is the Bay Area’s “other” marquee wine region that none of those remotely describe the exciting culture and beauty that a weekend in Livermore presents. Sure, there’s Wente and Concannon, but the Livermore Valley has 55 tastings rooms, many of which are small, family-run places that offer wine on par with the likes of Napa Valley, Sonoma County, and Santa Cruz Mountains. Taste a Cuda Ridge Semillon and you’ll understand that this is far from mass-produced airline wine. Then there are the golf courses, the restaurants, the breweries, the...you get the idea. All of this in a major wine region just an hour from San Francisco (not at rush hour) and free of hoity-toity $100 tastings. Don’t get us wrong — we’d gladly spend as many weekends as possible hopping winery to winery in Sonoma County and Napa Valley and the Santa Cruz Mountains. However, whether it’s 100 degree or 60 degrees, it’s hard to beat the Bay Area’s formerly underappreciated \u003ci>other\u003c/i> wine region.\u003c/p>\n\u003cp>Here’s a food and wine-packed weekend that proves that Livermore Valley is in the big leagues of California wine countries.\u003c/p>\n\u003cp>Note: Livermore isn’t split up by districts or appellations or rivers or mountains as much as it’s just divided by directions and roads. In general, the climate across the valley is relatively similar, but the soil types differ and vineyard elevation gradually lowers the further west you travel according to winemaker Steven Kent Mirassou. For our wine-filled weekend exploring, we’ve divided the four Livermore Valley winery segments somewhat geographically (Greenville Road, Tesla Road, Westside, the Block at East End) because we’d rather have 15 extra minutes of wine than extra time on the road, right?\u003c/p>\n\u003ch2>\u003cb>Saturday\u003c/b>\u003c/h2>\n\u003cp>\u003cb>Breakfast: \u003ca href=\"http://c-cbakery.com/\">Casse-Croûte Bakery\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Casse+Croute+Bakery/@37.6824881,-121.7686966,15z/data=!4m2!3m1!1s0x0:0x434a5ee5869b8f89?ved=2ahUKEwjAtsO2mK3gAhWUPH0KHZOnCEIQ_BIwCnoECAQQCA\">\u003cem>50 S Livermore Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Casse-Croute-Bakery-e1549572307646.png\" alt=\"Casse-Croute Bakery\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">Casse-Croûte Bakery \u003ccite>(Casse-Croûte Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Husband-and-wife team Richard Denoix and Lenore Colarusso-Denoix’s French bakery is a huge reason why waking up in Livermore isn’t so hard, or is a wonderful treat after an early drive to town to kickstart the weekend. Richard grew up in rural southeast France and, after long periods serving in the French Air Force and then software after immigrating to the U.S., he decided to switch gears and bake French breads and pastries. If it’s a breakfast hour, opt for a croissant and an apple turnover. Regardless of the time of day, a baguette sandwich is pretty essential, as are chocolate chip cookies and some form of fruit tart.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://3steveswinery.com/\">\u003cb>3 Steves\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/3+Steves+Winery/@37.6485127,-121.6945803,15z/data=!4m5!3m4!1s0x0:0xe5fe3220b123535e!8m2!3d37.6485127!4d-121.6945803\">\u003cem>5700 Greenville Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132367\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132367 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_3747-e1549667816733.jpg\" alt=\"3 Steves Winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">3 Steves Winery \u003ccite>(3 Steves Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t think too hard about the inspiration for this winery’s name. Indeed, there are a trio of men named Steve who decided, hey, let’s start a winery and there’s a pretty obvious name for that winery: our names! 3 Steves is part of the Greenville Road area of the Livermore Valley, which is the most quintessential “wine country” part of the area with the panoramic views of rows of vines and sweeping hillsides that brochures and magazines often feature. Zinfandel, Cabernet Sauvignon and a brut sparkling wine made of Chardonnay and Pinot Noir are the go-to wines at 3 Steves, but the whole roster is one of the strongest in the valley. Livermore Valley is filled with wineries boasting great outdoor patios and the al fresco situation at 3 Steves is easily among the best, as well.\u003c/p>\n\u003cp>\u003ca href=\"https://mcgrailvineyards.com/\">\u003cb>McGrail\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/McGrail+Vineyards+and+Winery/@37.6503396,-121.6950916,15z/data=!4m2!3m1!1s0x0:0x8b210ab8bd1154e2?ved=2ahUKEwj_gKvXmK3gAhXlMn0KHTQMB1UQ_BIwC3oECAYQCA\">\u003cem>5600 Greenville Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132366\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132366 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/McGrail-Vineyards-and-Winery-e1549667851234.jpg\" alt=\"McGrail Vineyards\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">McGrail Vineyards \u003ccite>(McGrail Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a very, very short drive to 3 Steves’ neighboring winery. Cabernet Sauvignon is McGrail’s calling card and the estate grown Cabernet Sauvignon is indeed stellar. As you’ll see across these two days of tastings, one of Livermore’s big debates, for better or worse, is that there isn’t a “signature” grape. With McGrail, you know which grape is the boss. It will no doubt be the highlight at this gorgeous tasting room with palm trees outside and a bocce ball court. Sadly, the winery’s founder Jim McGrail (a former Alameda County cop and prosecutor) passed away last year, but the winery continues to produce outstanding Cabernet Sauvignon (and Chardonnay and a few other wines) under longtime winemaker Mark Clarin.\u003c/p>\n\u003cp>\u003cb>Lunch: \u003ca href=\"https://posadarestaurant.com/\">Posada or Posada on Wheels\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Posada/@37.676296,-121.784712,15z/data=!4m5!3m4!1s0x0:0xa2ea1dd018e22129!8m2!3d37.676296!4d-121.784712\">\u003cem>988 Murrieta Blvd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132370\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132370 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4101-e1549667723799.jpg\" alt=\"Posada on Wheels\" width=\"1900\" height=\"1900\">\u003cfigcaption class=\"wp-caption-text\">Posada on Wheels. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two options for lunch technically. Posada Restaurant, located slightly outside of downtown in a nondescript shopping plaza, is Livermore’s Southwestern cooking legend and for extremely good reason. Try the chicken enchiladas or adobo rack of lamb with New Mexico chile rojo, and you’ll understand. However, there is a new Posada on the scene and, it’s oh so conveniently usually parked in the warehouse wine district called The Block at East End. Luckily, there are no shortage of wine options for taking your blackened pork belly tacos and watermelon salad with mango-habanero vinaigrette. The truck offers an exciting chance for chef and co-owner Eduardo Posada to serve slightly edgier, appropriately portable food to a winery and brewery audience. The chipotle fish tacos are exactly what a mid-wine tasting day calls for.\u003c/p>\n\u003cp>\u003ca href=\"https://nottinghamcellars.com/\">\u003cb>Nottingham Cellars\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Nottingham+Cellars+-+Livermore+Winery+and+Wine+Tasting/@37.6765212,-121.7192675,15z/data=!4m2!3m1!1s0x0:0xe376265b8986d0f0?ved=2ahUKEwj57qORma3gAhWwIDQIHcMTDnIQ_BIwEXoECAYQCA\">\u003cem>2245 S Vasco Rd. C\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132371\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132371 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4112-e1549667690679.jpg\" alt=\"Nottingham Cellars\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Nottingham Cellars. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tacos in hand, it’s time for some wine. You’ve got a handful of wineries to choose from, one next to the other next to the other in the Block at East End. Start at Nottingham Cellars, where winemaker Collin Cranor (the son of founder Jeff Cranor) and Craig Ploof (formerly assistant winemaker at the acclaimed Steven Kent Winery that you’ll visit tomorrow) craft excellent Bordeaux varietal wines and Chardonnay, served in a sleek gallery-like space. Nottingham also produces some notable \"Typicité\" Pinot Noirs, led by a leaner, red berry-forward 2017 from the Santa Lucia Highlands. The winery has a sibling brand called Vasco Urbano that focuses on Rhone style reds and Petite Sirah. Try all of the wines in the portfolio because you’ll see how Nottingham is remarkable in having such an extensive roster, yet each wine has a distinctive small-batch polish.\u003c/p>\n\u003cp>\u003ca href=\"http://mckahnfamilycellars.com/\">\u003cb>McKahn Family Cellars\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/McKahn+Family+Cellars/@37.6764421,-121.719363,15z/data=!4m5!3m4!1s0x0:0xd5d4d3bfe08f8c7f!8m2!3d37.6764421!4d-121.719363\">\u003cem>2245 S Vasco Rd. A\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132372\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132372 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4123-e1549667662280.jpg\" alt=\"McKahn winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">McKahn Family Cellars. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About three steps away is a relative newcomer, McKahn, where Rhone varietals are the theme. 29-year old winemaker Charles McKahn (the son of the owners) has a gentle touch with Viognier and Grenache, while also crafting a terrific Syrah full of ripe black fruit and anise notes from the Spring Mountain district of Napa Valley. If you sit out on the patio shared with Notthingham, chances are there will some live music to entertain and make you want to keep lingering over yet another great Livermore bottling of Petite Sirah — this one happens to be the only wine McKahn makes with the grapes coming from Livermore.\u003c/p>\n\u003cp>\u003ca href=\"https://occasiowinery.com/\">\u003cb>Occasio\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Occasio+Winery/@37.6764,-121.7193616,15z/data=!4m5!3m4!1s0x0:0xbaa349cf6db56b0e!8m2!3d37.6764!4d-121.7193616\">\u003cem>2245 S Vasco Rd. B\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132374\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132374 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4132-e1549667595566.jpg\" alt=\"Occasio Winery\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Occasio Winery. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaking is science, right? In the case of this winery, there is a deep scientific background. Founder/director of winemaking John Kinney was a longtime physicist and UCSF professor before he decided it was the opportunistic time to go make wine. Hence, here you have a winery named for the Roman Goddess of Opportunity. Follow that theme and take the opportunity to taste Kinney’s Cabernet Franc, an opulent barrel-fermented Chardonnay and a dense, spicy Heritage Reserve Cabernet Sauvignon. Kinney’s wine career, which kicked into high gear when he used his sabbatical to study enology at UC Davis, has extended to distilling as he is also the owner of the nearby Sidewinder Spirits.\u003c/p>\n\u003cfigure id=\"attachment_132373\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132373 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4130-e1549667631915.jpg\" alt=\"Sidewinder Spirits\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Sidewinder Spirits' Victorian era evoking tasting room and bar. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The vintage Victorian Sidewinder cocktail bar/tasting room is as stunningly period detailed as it gets and soon will open to the public (for now it’s Occasio members only) so everyone can try the vermouth and grappa in lavish surroundings.\u003c/p>\n\u003cp>\u003ca href=\"https://woodfamilyvineyards.com/\">\u003cb>Wood Family Vineyards\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Wood+Family+Vineyards/@37.6753661,-121.7200067,15z/data=!4m5!3m4!1s0x0:0xe1569730205bf06f!8m2!3d37.6753661!4d-121.7200067\">\u003cem>2407 Research Dr.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132392\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132392 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Wood-Livermore-e1549668256257.jpg\" alt=\"Wood Livermore\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">Wood Family Vineyards. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While science is the background at Occasio, Rhonda Wood was a US Airways pilot before learning about home beer making while on maternity leave in 1991. A few years later she switched gears to wine and fully left the pilot gig for the winery in 2006. The tasting room really is a party every day as a locals’ favorite that makes it feel like Livermore’s “Cheers” where everyone knows everyone’s name. That breezy vibe extends to the wood-paneled wagon car with surfboards logo that makes drinkers think of the Beach Boys while taking a sip of “Para Mas Amigas” Chardonnay or “Viva” Cabernet Sauvignon. If you can try the “Clone 30” Cabernet Sauvignon, don’t pass up the chance.\u003c/p>\n\u003cp>\u003ca href=\"https://altamontbeerworks.com/1/\">\u003cb>Altamont Beer Works\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Altamont+Beer+Works/@37.6758493,-121.7199996,15z/data=!4m5!3m4!1s0x0:0xe60e0945dbb63357!8m2!3d37.6758493!4d-121.7199996\">\u003cem>2402 Research Dr.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132376\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132376 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4146-e1549667447742.jpg\" alt=\"Altamont Beer Works\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">Altamont Beer Works. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s enough wine tasting for day one. No worries for the next step, though, because Livermore’s beloved IPA-focused brewery (the Tri-Valley’s first post-Prohibition brewery and still its best) is right across the street from Wood. Try all the hop-heavy beers on offer, and if the intense Nutty Operator oatmeal-peanut butter stout is there, definitely add that to a flight or just get a pint of it. After all of those tannins and frilly tasting notes from the wineries, here’s the place to just chill and maybe watch some sports in a de-facto happy hour.\u003c/p>\n\u003cp>\u003cb>Dinner: \u003ca href=\"https://www.rangelifelivermore.com/\">Range Life\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Range+Life/@37.6834343,-121.7700469,15z/data=!4m2!3m1!1s0x0:0xf061be523d7e7a2?ved=2ahUKEwjdtpfuma3gAhWuJDQIHbv5BckQ_BIwCnoECAYQCA\">\u003cem>2160 Railroad Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132390\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132390 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Range_Life_Interiors_010-1-e1549666710562.jpg\" alt=\"Range Life\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Range Life. Photo by Nicole Franzen \u003ccite>(Nicole Franzen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After dining all over the Bay Area to keep up with new restaurants popping up left and right (including many \u003ca href=\"https://www.kqed.org/bayareabites/series/new-restaurants-2018\">here for KQED\u003c/a>), this writer named Range Life the top restaurant opening of 2018 for abundant reasons: a gorgeous chic-pastoral design, superb cocktails by the talented bar director Waine Longwell, cheery service, and a refinement that makes the restaurant feel eight-years old. Most of all, though, it’s the cooking of chef Bill Niles who deftly weaves together global touches into a distinctly Californian template with top-notch ingredients: Rio Oso grapefruit with fried parsnip and fresh burrata, relaxed and mega-umami versions of Fort Bragg uni on toast and hot chicken wings with fermented chili sauce, a hearty roast half chicken with Anson Mills polenta and spring garlic jus. It’s cooking that strikes the right tone of creativity, high technique and being approachable. You WANT to eat this food.\u003c/p>\n\u003cfigure id=\"attachment_132389\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132389 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Range_Life_Food_Lamb_Belly_Crudo_Salad_003-1-e1549666892272.jpg\" alt=\"Range Life\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Food at Range Life. Photo by Nicole Franzen \u003ccite>(Nicole Franzen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef and his wife Sarah worked at headliners in San Francisco (he was executive chef for Tartine Manufactory, she was a manager and wine director for Outerlands), and were convinced to head to Livermore by Sarah’s former roommate (and Waine’s wife), Lauren Heanes-Longwell, who redesigned Range Life’s 1800’s brick building into the sleek restaurant it is today. All together, it’s an all-star team that was convinced of Livermore’s merits and will convince you of its merits.\u003c/p>\n\u003cp>\u003cb>Nightcap: \u003ca href=\"https://www.lastwordbar.com/\">The Last Word\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Last+Word/@37.683336,-121.7677204,15z/data=!4m5!3m4!1s0x0:0xfc1da038e7079268!8m2!3d37.683336!4d-121.7677204\">\u003cem>2470 First St. #100\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132377\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132377 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4187-e1549667403455.jpg\" alt=\"The Last Word Livermore\" width=\"1900\" height=\"2533\">\u003cfigcaption class=\"wp-caption-text\">The Last Word. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One last drink means a nightcap in Livermore’s craft cocktail destination in the heart of the bustling downtown area. Every six months, the bar switches its theme (like Trick Dog for our San Francisco readers). As of press time, the menu was a Cuban-themed “Revolucion” with a few types of classic Daiquiris, plenty of rum-forward offerings, and a Hurricane sour with bourbon, passion fruit and a frothy egg white body. If you’re still hungry after Range Life, munch on some bacon empanadas.\u003c/p>\n\u003ch2>\u003cb>Sunday\u003c/b>\u003c/h2>\n\u003cp>\u003cb>Breakfast: \u003ca href=\"https://espressorosetta.com/\">Espresso Rosetta\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Espresso+Rosetta/@37.6808307,-121.7682593,15z/data=!4m2!3m1!1s0x0:0x44d16fc2c7d86620?ved=2ahUKEwjIsPO9mq3gAhUzFzQIHTqgDzoQ_BIwCnoECAYQCA\">\u003cem>206 S J St.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132632\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132632 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Espresso-Rosetta-e1550796216293.jpg\" alt=\"Espresso Rosetta\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Espresso Rosetta \u003ccite>(Facebook/Espresso Rosetta)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a long Saturday of wine tasting (and more beer, wine and cocktails afterwards), coffee is probably going to be a necessary way to start the second day in Livermore. Here’s the good news: Espresso Rosetta is a standout third wave-style coffee shop complete with all the latte art and perfectly pulled ristretto shots that are now expected in the genre. The cheery downtown café also has plenty of sweet and savory pastries to join the caffeine in knocking your palate back into wine tasting shape.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stevenkent.com/\">\u003cb>The Steven Kent Winery\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Steven+Kent+Winery/@37.664289,-121.728086,15z/data=!4m2!3m1!1s0x0:0x3dcd7c9cab507661?ved=2ahUKEwj9_63Rmq3gAhVRKH0KHWo1A2EQ_BIwCnoECAQQCA\">\u003cem>5443 Tesla Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132364\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132364 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Steven-Kent_TastingRoom_1-e1549667928424.jpg\" alt=\"Steven Kent Winery\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">The Steven Kent Winery \u003ccite>(The Steven Kent Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Properly fortified with caffeine and calories, day two of tasting begins at one of the pioneers of small-scale, high quality wine making for the region. Steven Kent Mirassou’s delightful wines can be tasted in the “Barrel Room” at various price points. All of the lineups usually showcase either the Merrillie Chardonnay or Lola Bordeaux-style white blend of Sauvignon Blanc, a “Collector’s Circle” Home Ranch estate-grown Rhone blend or Italian variety, a “BDX Collection” Bordeaux red blend from the nearby Ghielmetti Estate Vineyard that was planted with the aspirations of being Livermore Valley’s definitive “Premier Cru” vineyard and the signature Cabernet Sauvignon offerings that make this winery 1A and 1B with McGrail for being Livermore’s iconic Cab whisperers.\u003c/p>\n\u003cp>\u003ca href=\"https://www.pagemillwinery.com/\">\u003cb>Page Mill Winery\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Page+Mill+Winery/@37.669149,-121.74592,15z/data=!4m2!3m1!1s0x0:0xe274cb8d406f051f?ved=2ahUKEwj1gJqpm63gAhVjFTQIHZRzAKUQ_BIwC3oECAYQCA\">\u003cem>1960 S Livermore Ave.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132365\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132365 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/Page-Mill-Winery-e1549667893200.jpg\" alt=\"Page Mill Winery\" width=\"1900\" height=\"1267\">\u003cfigcaption class=\"wp-caption-text\">Page Mill Winery \u003ccite>(Page Mill Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Continue along Tesla Road (no relation to Elon Musk’s electric car company) past the sprawling Concannon complex when the road bends and becomes Livermore Avenue. Here, you’ll find one of the more unique wines (and uniquely named wines) in Livermore Valley: the Page Mill GPS, a typical Rhone red blend that swaps out Mourvèdre for Petite Sirah, a grape that many consider Livermore Valley’s signature varietal since Page Mill’s neighbors at Concannon were the first American winery to make a bottle of the varietal itself. For this writer who grew up as a neighbor of the original Page Mill Winery location near Palo Alto on the actual Page Mill Road, it’s still hard to think of Page Mill Winery…in Livermore. That was the decision made by the Stark family in 2004 to be closer to the grapes and to have more physical space than just making wine at their actual house. Owner/winemaker Dane Stark is in charge these days of the operation across the Bay and the wide range of wines are consistent winners from Tempranillo to Cabernet Sauvignon to Chardonnay.\u003c/p>\n\u003cp>\u003cb>Lunch: \u003ca href=\"https://wentevineyards.com/dine/restaurant\">The Restaurant at Wente Vineyards\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Restaurant+%7C+Wente+Vineyards/@37.6233946,-121.7560431,15z/data=!4m5!3m4!1s0x0:0xe29ab050c2cf6ba6!8m2!3d37.6233946!4d-121.7560431\">\u003cem>5050 Arroyo Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132363\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132363 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/December-2018_VT-Experience-e1549667978884.jpg\" alt=\"The Restaurant at Wente Vineyards\" width=\"1900\" height=\"1637\">\u003cfigcaption class=\"wp-caption-text\">The Restaurant at Wente Vineyards. Photo by Eli Pitta \u003ccite>(Eli Pitta)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to Livermore isn’t complete without a visit to the marquee large producers, along with Concannon, who put Livermore Valley wine on the map. Yes, both wineries have bottom-shelf bulk production wines that aren’t worth a weekend trip detour, but they both have small-lot, refined wines that are as noteworthy as any in the region. For Wente, you can experience those at Wente’s Winemakers Studio and tasting room at the main winery on Tesla Road. But, this weekend’s let’s have both Wente wines and excellent food together for lunch at The Restaurant at Wente Vineyards. The setting is breathtaking, so it’s not wonder that this is a premier Bay Area weddings and concerts destination. Come back again for both of those. For now, it’s time to eat. On the menu for lunch at this \u003ca href=\"https://www.kqed.org/checkplease/19829/check-please-bay-area-reviews-cuisine-of-nepal-mama-coco-cocina-mexicana-restaurant-the-restaurant-at-wente-vineyards\">“Check Please! Bay Area” approved restaurant\u003c/a>, executive chef Mike Ward presents a $65 3-course pairing lunch, where the 2016 Nth Degree Chardonnay might partner with a sea bass with romanesco and red curry.\u003c/p>\n\u003cp>\u003ca href=\"https://www.danterobere.com/\">\u003cb>Dante Robere\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Dante+Robere+Vineyards/@37.6456844,-121.7821115,15z/data=!4m5!3m4!1s0x0:0xc060bc2e56fcaf6f!8m2!3d37.6456844!4d-121.7821115\">\u003cem>1200 Wetmore Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132378\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132378 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4319-e1549667367837.jpg\" alt=\"Dante Robere\" width=\"1900\" height=\"2374\">\u003cfigcaption class=\"wp-caption-text\">Dante Robere. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wander back from the countryside into the westside of Livermore, surrounded by bike trails, new looking residential communities and Ravenswood Historical Site. Like many of the Livermore Valley wineries, Dante Robere is the result of friends who liked boutique, family-run wineries and said to themselves, “hey, why not make our own?” Dante is Dan Rosenberg and Bob Bossi is Robere, and their three-decade friendship led to this tongue-in-cheek named winery that sounds like an elegant Bordeaux chateau, but really is a down-to-earth label for Syrah, Rhone varietals, Zinfandel, and several other grapes, sourced locally and from the Sierra foothills. If you’ve never tried Mourvèdre on its own, this is one of the smoothest examples you’re bound to encounter anywhere in the state outside of Paso Robles.\u003c/p>\n\u003cp>\u003ca href=\"https://www.laspositasvineyards.com/\">\u003cb>Las Positas\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Las+Positas+Vineyards/@37.6458024,-121.7704979,15z/data=!4m5!3m4!1s0x0:0x9779618b6f1b506c!8m2!3d37.6458024!4d-121.7704979\">\u003cem>1828 Wetmore Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132368\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132368 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4083-e1549667781216.jpg\" alt=\"Las Positas Vineyards\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Las Positas Vineyards. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a good chance that there will be a wedding that just happened or will happen at Las Positas Vineyards when you visit. Generally, that’s not a good sign since manicured lawns and spectacular views tend to make wineries figure they can coast on Instagram looks and pay less attention to the wine itself. Thankfully, despite making wine with a remarkable 14 different grape varieties, Las Positas is one of the exceptions and doesn’t neglect what’s in the bottle. Red blends like the “Coccineous” with mostly Tempranillo and Syrah are the main strength at Las Positas, but you’ll also enjoy several atypical varietal offerings like an Albariño or the rare Barbera from Livermore. Here’s another catch in the spacious, clearly Tuscan-inspired space: outstanding locally made chocolates paired with certain wines that raise eyebrows but actually work, like a matcha truffle with Chardonnay and mint-chocolate chip truffle with a Tempranillo-Barbera-Nebbiolo rosé (!).\u003c/p>\n\u003cp>\u003ca href=\"http://cudaridgewines.com/\">\u003cb>Cuda Ridge\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Cuda+Ridge+Winery/@37.654755,-121.766572,15z/data=!4m5!3m4!1s0x0:0xecbfa7fbebed930c!8m2!3d37.654755!4d-121.766572\">\u003cem>2400 Arroyo Rd.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132369\" class=\"wp-caption alignnone\" style=\"max-width: 1900px\">\u003cimg class=\"wp-image-132369 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/IMG_4085-e1549667747994.jpg\" alt=\"Cuda Ridge\" width=\"1900\" height=\"1425\">\u003cfigcaption class=\"wp-caption-text\">Cuda Ridge Wines. Photo by Trevor Felch \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By now, you’ve tried more than enough wine to be convinced that the Livermore Valley is playing in the wine big leagues. However, pound for pound and sip for sip, this writer found the most impressive regional wines to be at this final spot that bypasses any splashy tasting room vibe or gimmicky wines for focusing on great, carefully built Bordeaux-style wines. Co-owner/winemaker Larry Dino still produces fewer than 3,000 cases total, highlighted by a superb Semillon with a distinct tangy melon personality; a fruit-forward and vibrant Cabernet Franc; and the valley’s finest Petit Verdot and Malbec offerings, the latter being at 12.5% alcohol, and showing calmer, brighter personality than the ubiquitous Malbec from Argentina. Occasionally Dino dabbles in “black label” non-Bordeaux wines like Sangiovese, but make no mistake, you’re here for the Bordeaux, which was the resolute inspiration for why he opened this winery a dozen years ago after learning the craft at nearby Las Positas College.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bid farewell to Livermore with a last sip of the Cuda Ridge’s Reserve Cabernet Sauvignon and go spread the word: Livermore is serious wine country.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In its 40th year, vegetarian restaurant pioneer Greens looks ahead",
"title": "In its 40th year, vegetarian restaurant pioneer Greens looks ahead",
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"content": "\u003cp>\u003ci>by \u003ca href=\"https://www.7x7.com/community/nickczap\">Nick Czap\u003c/a>\u003c/i>\u003c/p>\n\u003cp>Of the six paramitas—or perfections—of practice in Zen Buddhism, the first is generosity. Within the context of Buddhism, there's a curious twist to generosity, because when you consider an act of generosity in light of the interconnectedness of all things, it follows that there is no difference between the giver, the gift, and the receiver.\u003c/p>\n\u003cp>And while I'm not a Buddhist myself, a recent evening at Greens, on which I felt a particular oneness with the food, leads me to think there may be some truth to the idea.\u003c/p>\n\u003cp>There was another element at work as well, a longstanding affection for a San Francisco landmark that early on had shaped my perception of just how powerful the experience of eating at a restaurant could be, while demonstrating that vegetarian cuisine was as worthy of respect and reverence as any other.\u003c/p>\n\u003cp>As a newly minted San Franciscan, my first visit to \u003ca href=\"https://greensrestaurant.com/\">Greens\u003c/a> in the early 1990s was a revelation. A strict vegetarian at the time, my outlook on restaurants of the genre—shaped by leftist food co-op cafes, various Hare Krishna establishments, and the no-longer-extant British chain, Cranks—was correspondingly bleak. Imagine, then, the thrill of that long-ago summer evening in a vast, airy dining room, elegantly furnished and brilliantly illuminated by a Golden Gate sunset, and of food so beautiful, flavorful, and nourishing that it left an herbivore flushed with gratitude, and his omnivorous relatives feeling that they hadn't missed a thing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the course of some recent outings to Fort Mason—for art fairs, open studios, and the odd beer-quenched afternoon at \u003ca href=\"https://www.7x7.com/first-taste-radhaus-beer-hall-fort-mason-2597192826.html\">Radhaus\u003c/a>—it occurred to me that Greens and I were due for a reunion. Coincidentally, Greens, which turns 40 this July, was at a pivotal juncture, having just emerged from a protracted closure, with a new chef in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_132352\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132352\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x.jpg\" alt=\"Looking outside from inside Greens\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">\"When you walk in the door and have that beautiful experience of space, looking out at the bridge and the headlands and the bay, you really do feel transformed,\" said longtime chef Annie Somerville of Greens' interior. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Considering how radical it seemed in the early '90s, one wonders what SF made of Greens when it opened on the site of a former military base in 1979. The restaurant was founded by the San Francisco Zen Center, an organization that encompasses three Soto Zen Buddhist practice communities—at Green Gulch Farm in Marin, City Center in San Francisco, and Tassajara in the Ventana Wilderness. The vegetarian food at Tassajara—which invites members of the public for retreats in spring and summer—was very popular with visitors from the Bay Area, and the community surmised that the same food could attract a following in the city. A restaurant could serve as a place for Zen trainees to work and practice together, and if it succeeded, could help support the Zen Center financially.\u003c/p>\n\u003cp>Green's executive chef, Annie Somerville, came to the restaurant in 1981 after working in the kitchen at the Zen Center in SF, and as the head cook at Tassajara. \"When I came to Greens,\" she said with a note of amusement, \"it was supposed to be just a short stint.\" She worked alongside the restaurant's first chef, Deborah Madison, who established a culinary tone that continues to this day. \"I give credit to Deborah Madison for that—taking produce and turning it into something very beautiful on the plate.\"\u003c/p>\n\u003cp>Somerville emphasized that the success of the restaurant also owed much to its location. \"A lot of the experience of Greens is not just the food. When you walk in the door and have that beautiful experience of space, looking out at the bridge and the headlands and the bay, you really do feel transformed. At that point, 50 percent of our job is done.\"\u003c/p>\n\u003cp>Early last year, Somerville began gradually reducing her involvement in the restaurant's day-to-day operations. \"I've worked at Greens for 37 years,\" she said. \"It's very much a part of my life. But I can just say that at some point you know it's time for change. It was time for me to step back, and it was time for the restaurant for me to step back.\" To that end, in the middle of last year, Greens hired Denise St. Onge, an experienced young chef, as its chef de cuisine. When I met with St. Onge recently, she talked about her personal connection to Greens.\u003c/p>\n\u003cfigure id=\"attachment_132353\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132353\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-1.jpg\" alt=\"Greens' new chef de cuisine, Denise St. Onge, at Green Gulch Farm in Marin.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greens' new chef de cuisine, Denise St. Onge, at Green Gulch Farm in Marin. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>St. Onge, who is half-Thai, was raised Buddhist and grew up both in Thailand and in the Oakland hills. \"My mother was a chef in Oakland, at the Vulcan Cafe,\" she said, \"and my sister and I traveled a lot as kids, and became foodies naturally through that experience. My mom passed away from cancer in 1998, and during that journey with her, we started a vegetarian macrobiotic diet, did a lot of meditation, and came to Greens a lot. It was probably 1995. I always thought it was a really beautiful restaurant and institution, and a very peaceful place.\"\u003c/p>\n\u003cp>After studying international relations at SF State, St. Onge decided she wanted to cook. \"I started off as a stage at Michael Mina,\" which at the time was one of only two two-Michelin-star restaurants in the city, \"and worked for free until they hired me.\" In the years that followed, she worked at a number of the city's most highly regarded restaurants, including Gary Danko, SPQR, Prospect, and Atelier Crenn. Greens, as it happened, would prove to be something of a baptism by fire.\u003c/p>\n\u003cp>On June 20, shortly after St. Onge was hired, a blaze broke out in the kitchen's ventilation system. Greens announced that it would be \"closed for a few weeks\" to repair the damage. Fire inspectors, however, discovered a number of issues, which led to a decision to replace the entire kitchen, and a closure that would ultimately last four months. The reopening in mid-October, in the midst of a socially conscious investing conference at Fort Mason, was anything but soft. Greens' general manager, Min Kim, described the scenario: \"Denise had to execute a full dining room and 26 other private events in three and a half days. After that, we were ready for anything.\"\u003c/p>\n\u003cp>On an evening in mid-December, Greens seemed to be fully back in its groove. The only discernible difference was that the dining room looked especially snappy, its new chairs and carpets, and a fresh coat of paint a fringe benefit of the four-month closure. The sun had not quite set, and from our table by the window, my wife and I could just make out the fog-cloaked towers of the bridge and the masts of the sailboats lilting gently in the nearby marina. The mood was serene, the lighting soft, a refreshing respite from the glare of the halogens favored by so many restaurants in an age of social media.\u003c/p>\n\u003cp>As we took turns nipping into a bowl of almonds that had been tossed in olive oil and sea salt and slow-roasted to a brilliant crunch, I sipped a brisk, bright negroni—a blend of Botanist Islay dry gin, Carpano Antica sweet vermouth, and the bitter apéritif liqueur, Gran Classico.\u003c/p>\n\u003cfigure id=\"attachment_132354\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132354\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-2.jpg\" alt=\"A carrot-ginger soup garnished with a plump falafel.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">On a recent evening, dinner began with a carrot-ginger soup garnished with a plump falafel. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a first course, I chose carrot-ginger soup. Delightfully colorful, a rich orange-ocher, it was garnished with a single, plump falafel and some juicy micro greens—radish or arugula, possibly. Warm, sweet, and savory with a subtle gingery kick, it was comforting, fortifying, and invigorating all at once.\u003c/p>\n\u003cp>We then shared a wonderfully sweet and juicy Warren pear, poached in white wine and mulling spices, charcoal-grilled, and garnished with spicy greens in a tangy vinaigrette and a scattering of toasted hazelnuts. Equally scrumptious was a dish of griddle cakes—gently seared, delicately savory rounds made from a batter of cheddar cauliflower florets, egg yolk, feta cheese, chili flakes, scallions, and the Mexican corn flour masa harina.\u003c/p>\n\u003cp>For the main, we divvied up a pizza, a handsome pie with a crisp-crumbly crust—made from a mix of cornmeal and ultra-finely-ground 00 flour—topped with roasted squash, caramelized onion, Asiago and goat cheese, and an assertively flavorful pesto made from pine nuts, scallions, Parmigiano-Reggiano, garlic, and olive oil.\u003c/p>\n\u003cp>Of the five enticing desserts, we chose two: a warm and fragrant apple galette à la house-made butter pecan ice cream; and a spot-on butterscotch pot de crème topped with a delectably crisp and buttery-sweet cacao nib tuile.\u003c/p>\n\u003cp>If the food felt familiar, and reassuringly so, it's because St. Onge is as keenly interested in where Greens came from as where it's going. \"I've been studying the Greens cookbooks,\" she said, \"and looking through all of our files of past menus,\" studying the influences that Madison first brought to the kitchen, and the way the food had evolved during Somerville's tenure. \"I personally have a lot of ideas about where we can grow on the menu, incorporating more vegan options, and also incorporating Zen Buddhist heritage.\"\u003c/p>\n\u003cfigure id=\"attachment_132355\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132355\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-3.jpg\" alt=\"Cauliflower griddlecakes.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower griddlecakes. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville, who still shops for the restaurant at the Ferry Plaza farmers' market and makes herself available for menu ideas and other consultations, expressed a deep trust in St. Onge's instincts. \"Denise is much younger than I am, and has worked in a number of great restaurants,\" she said. \"We're lucky to have someone there who has a sense of the place and respects it. We're a time-honored place, and at the same time, people want change. It's good to let things evolve. If a dish clicks, the customers will tell us. And we listen to them.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/greens-restaurant-celebrates-40-years-2627114758.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 \u003ca href=\"https://www.7x7.com/community/nickczap\">Nick Czap\u003c/a>\u003c/i>\u003c/p>\n\u003cp>Of the six paramitas—or perfections—of practice in Zen Buddhism, the first is generosity. Within the context of Buddhism, there's a curious twist to generosity, because when you consider an act of generosity in light of the interconnectedness of all things, it follows that there is no difference between the giver, the gift, and the receiver.\u003c/p>\n\u003cp>And while I'm not a Buddhist myself, a recent evening at Greens, on which I felt a particular oneness with the food, leads me to think there may be some truth to the idea.\u003c/p>\n\u003cp>There was another element at work as well, a longstanding affection for a San Francisco landmark that early on had shaped my perception of just how powerful the experience of eating at a restaurant could be, while demonstrating that vegetarian cuisine was as worthy of respect and reverence as any other.\u003c/p>\n\u003cp>As a newly minted San Franciscan, my first visit to \u003ca href=\"https://greensrestaurant.com/\">Greens\u003c/a> in the early 1990s was a revelation. A strict vegetarian at the time, my outlook on restaurants of the genre—shaped by leftist food co-op cafes, various Hare Krishna establishments, and the no-longer-extant British chain, Cranks—was correspondingly bleak. Imagine, then, the thrill of that long-ago summer evening in a vast, airy dining room, elegantly furnished and brilliantly illuminated by a Golden Gate sunset, and of food so beautiful, flavorful, and nourishing that it left an herbivore flushed with gratitude, and his omnivorous relatives feeling that they hadn't missed a thing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the course of some recent outings to Fort Mason—for art fairs, open studios, and the odd beer-quenched afternoon at \u003ca href=\"https://www.7x7.com/first-taste-radhaus-beer-hall-fort-mason-2597192826.html\">Radhaus\u003c/a>—it occurred to me that Greens and I were due for a reunion. Coincidentally, Greens, which turns 40 this July, was at a pivotal juncture, having just emerged from a protracted closure, with a new chef in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_132352\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132352\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x.jpg\" alt=\"Looking outside from inside Greens\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">\"When you walk in the door and have that beautiful experience of space, looking out at the bridge and the headlands and the bay, you really do feel transformed,\" said longtime chef Annie Somerville of Greens' interior. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Considering how radical it seemed in the early '90s, one wonders what SF made of Greens when it opened on the site of a former military base in 1979. The restaurant was founded by the San Francisco Zen Center, an organization that encompasses three Soto Zen Buddhist practice communities—at Green Gulch Farm in Marin, City Center in San Francisco, and Tassajara in the Ventana Wilderness. The vegetarian food at Tassajara—which invites members of the public for retreats in spring and summer—was very popular with visitors from the Bay Area, and the community surmised that the same food could attract a following in the city. A restaurant could serve as a place for Zen trainees to work and practice together, and if it succeeded, could help support the Zen Center financially.\u003c/p>\n\u003cp>Green's executive chef, Annie Somerville, came to the restaurant in 1981 after working in the kitchen at the Zen Center in SF, and as the head cook at Tassajara. \"When I came to Greens,\" she said with a note of amusement, \"it was supposed to be just a short stint.\" She worked alongside the restaurant's first chef, Deborah Madison, who established a culinary tone that continues to this day. \"I give credit to Deborah Madison for that—taking produce and turning it into something very beautiful on the plate.\"\u003c/p>\n\u003cp>Somerville emphasized that the success of the restaurant also owed much to its location. \"A lot of the experience of Greens is not just the food. When you walk in the door and have that beautiful experience of space, looking out at the bridge and the headlands and the bay, you really do feel transformed. At that point, 50 percent of our job is done.\"\u003c/p>\n\u003cp>Early last year, Somerville began gradually reducing her involvement in the restaurant's day-to-day operations. \"I've worked at Greens for 37 years,\" she said. \"It's very much a part of my life. But I can just say that at some point you know it's time for change. It was time for me to step back, and it was time for the restaurant for me to step back.\" To that end, in the middle of last year, Greens hired Denise St. Onge, an experienced young chef, as its chef de cuisine. When I met with St. Onge recently, she talked about her personal connection to Greens.\u003c/p>\n\u003cfigure id=\"attachment_132353\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132353\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-1.jpg\" alt=\"Greens' new chef de cuisine, Denise St. Onge, at Green Gulch Farm in Marin.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greens' new chef de cuisine, Denise St. Onge, at Green Gulch Farm in Marin. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>St. Onge, who is half-Thai, was raised Buddhist and grew up both in Thailand and in the Oakland hills. \"My mother was a chef in Oakland, at the Vulcan Cafe,\" she said, \"and my sister and I traveled a lot as kids, and became foodies naturally through that experience. My mom passed away from cancer in 1998, and during that journey with her, we started a vegetarian macrobiotic diet, did a lot of meditation, and came to Greens a lot. It was probably 1995. I always thought it was a really beautiful restaurant and institution, and a very peaceful place.\"\u003c/p>\n\u003cp>After studying international relations at SF State, St. Onge decided she wanted to cook. \"I started off as a stage at Michael Mina,\" which at the time was one of only two two-Michelin-star restaurants in the city, \"and worked for free until they hired me.\" In the years that followed, she worked at a number of the city's most highly regarded restaurants, including Gary Danko, SPQR, Prospect, and Atelier Crenn. Greens, as it happened, would prove to be something of a baptism by fire.\u003c/p>\n\u003cp>On June 20, shortly after St. Onge was hired, a blaze broke out in the kitchen's ventilation system. Greens announced that it would be \"closed for a few weeks\" to repair the damage. Fire inspectors, however, discovered a number of issues, which led to a decision to replace the entire kitchen, and a closure that would ultimately last four months. The reopening in mid-October, in the midst of a socially conscious investing conference at Fort Mason, was anything but soft. Greens' general manager, Min Kim, described the scenario: \"Denise had to execute a full dining room and 26 other private events in three and a half days. After that, we were ready for anything.\"\u003c/p>\n\u003cp>On an evening in mid-December, Greens seemed to be fully back in its groove. The only discernible difference was that the dining room looked especially snappy, its new chairs and carpets, and a fresh coat of paint a fringe benefit of the four-month closure. The sun had not quite set, and from our table by the window, my wife and I could just make out the fog-cloaked towers of the bridge and the masts of the sailboats lilting gently in the nearby marina. The mood was serene, the lighting soft, a refreshing respite from the glare of the halogens favored by so many restaurants in an age of social media.\u003c/p>\n\u003cp>As we took turns nipping into a bowl of almonds that had been tossed in olive oil and sea salt and slow-roasted to a brilliant crunch, I sipped a brisk, bright negroni—a blend of Botanist Islay dry gin, Carpano Antica sweet vermouth, and the bitter apéritif liqueur, Gran Classico.\u003c/p>\n\u003cfigure id=\"attachment_132354\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132354\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-2.jpg\" alt=\"A carrot-ginger soup garnished with a plump falafel.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">On a recent evening, dinner began with a carrot-ginger soup garnished with a plump falafel. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a first course, I chose carrot-ginger soup. Delightfully colorful, a rich orange-ocher, it was garnished with a single, plump falafel and some juicy micro greens—radish or arugula, possibly. Warm, sweet, and savory with a subtle gingery kick, it was comforting, fortifying, and invigorating all at once.\u003c/p>\n\u003cp>We then shared a wonderfully sweet and juicy Warren pear, poached in white wine and mulling spices, charcoal-grilled, and garnished with spicy greens in a tangy vinaigrette and a scattering of toasted hazelnuts. Equally scrumptious was a dish of griddle cakes—gently seared, delicately savory rounds made from a batter of cheddar cauliflower florets, egg yolk, feta cheese, chili flakes, scallions, and the Mexican corn flour masa harina.\u003c/p>\n\u003cp>For the main, we divvied up a pizza, a handsome pie with a crisp-crumbly crust—made from a mix of cornmeal and ultra-finely-ground 00 flour—topped with roasted squash, caramelized onion, Asiago and goat cheese, and an assertively flavorful pesto made from pine nuts, scallions, Parmigiano-Reggiano, garlic, and olive oil.\u003c/p>\n\u003cp>Of the five enticing desserts, we chose two: a warm and fragrant apple galette à la house-made butter pecan ice cream; and a spot-on butterscotch pot de crème topped with a delectably crisp and buttery-sweet cacao nib tuile.\u003c/p>\n\u003cp>If the food felt familiar, and reassuringly so, it's because St. Onge is as keenly interested in where Greens came from as where it's going. \"I've been studying the Greens cookbooks,\" she said, \"and looking through all of our files of past menus,\" studying the influences that Madison first brought to the kitchen, and the way the food had evolved during Somerville's tenure. \"I personally have a lot of ideas about where we can grow on the menu, incorporating more vegan options, and also incorporating Zen Buddhist heritage.\"\u003c/p>\n\u003cfigure id=\"attachment_132355\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132355\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-3.jpg\" alt=\"Cauliflower griddlecakes.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower griddlecakes. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville, who still shops for the restaurant at the Ferry Plaza farmers' market and makes herself available for menu ideas and other consultations, expressed a deep trust in St. Onge's instincts. \"Denise is much younger than I am, and has worked in a number of great restaurants,\" she said. \"We're lucky to have someone there who has a sense of the place and respects it. We're a time-honored place, and at the same time, people want change. It's good to let things evolve. If a dish clicks, the customers will tell us. And we listen to them.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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