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"bio": "Passionate author, chef, cyclist and philanthropist, Chris Cosentino is co-owner of San Francisco’s celebrated \u003ca href=\"http://cockscombsf.com\">Cockscomb\u003c/a> restaurant, \u003ca href=\"https://gojackrabbitgo.com\">Jackrabbit\u003c/a> in Portland, OR, and Acacia House at Las Alcobas, a Luxury Collection Hotel in Napa Valley, with partner Oliver Wharton and parent company Delicious MFG & CO.\r\n\r\nA graduate of the culinary program at Johnson & Wales University, Cosentino cooked at some of the country’s most beloved restaurants, including Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, and Redwood Park in the Bay Area, before opening Incanto, his first executive chef position. At Incanto, Cosentino drew critical acclaim for his innovative Italian and whole animal cooking. During Incanto’s twelve-year tenure, Cosentino mastered the art of hand-crafted cured meats and helped raise awareness about utilizing the entire animal, including its offal.\r\n\r\nIn 2014, Cosentino opened Cockscomb, showcasing a range of sustainable meat cuts and dishes inspired by the city’s rich culinary and artistic history. His cooking at Cockscomb earned a glowing 3-star review from \u003cem>San Francisco Chronicle\u003c/em>’s restaurant critic Michael Bauer, who noted of the restaurant: \"There’s nothing else like it, and Cosentino has a consistent, unwavering vision.\"\r\n\r\n2017 brought great change and growth for Delicious MFG & CO. Drawing inspiration from Portland’s history, Cosentino and Wharton opened Jackrabbit in spring to highlight the Pacific Northwest’s rich ingredient palate and talented artisans, followed by Acacia House at Los Alcobas Napa Valley. Acacia House opened in summer 2017 to rave reviews “Cosentino strategically blends his bold style with a more refined approach” offers a modern interpretation of classic focusing on the origins of the amazing grape varietals found in Napa; France, Portugal, Spain, Italy & Germany.\r\n\r\nAuthor of the 2012 cookbook \u003cem>Beginnings: My Way to Start a Meal\u003c/em>, Cosentino’s long-awaited \u003ca href=\"https://www.amazon.com/Offal-Good-Cooking-Heart-Guts/dp/0770435122\">\u003cem>Offal Good\u003c/em>: Cooking from the Heart with Guts,\u003c/a> was released in fall 2017, celebrating whole-animal cooking. He also collaborated with Marvel and wrote \u003cem>Wolverine: In The Flesh\u003c/em>. Cosentino won season four of BRAVO's \"Top Chef Masters,” earning over $140,000 for The Michael J. Fox Foundation, and he is a member of \u003cem>Chefs Cycle\u003c/em>, a 300-mile annual bicycle ride that raises funds and awareness in support of No Kid Hungry.\r\n\r\nHe lives in San Francisco with his wife Tatiana, and son Easton.\r\n\r\nYou can learn more about chef Chris Cosentino at:\r\n\r\n\u003ca href=\"https://www.chefchriscosentino.com\">www.chefchriscosentino.com\u003c/a>\r\n\r\nFollow him on Instagram \u003ca href=\"https://www.instagram.com/chefchriscosentino/?hl=en\">@chefchriscosentino\u003c/a>\r\n\r\nfollow him on Twitter \u003ca href=\"https://twitter.com/chefcosentino1?lang=en\">@chefcosentino1\u003c/a>",
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"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I loved grilled cheese sandwiches as a kid, and I still love them, so I decided to feature them on the menu at Cockscomb right from the start. But this isn’t Grandma’s grilled cheese sandwich, this is a decadent version with all the trimmings to make it an indulgence.\u003c/p>\n\u003cp>Creamy Taleggio cheese melts perfectly and has just enough of that funky cheese flavor to make it wonderfully interesting. Italian Taleggio takes its name from the valley of Taleggio. It’s a semi-soft, saltwater washed-rind cheese that smells stronger than it tastes and dates back to Roman times. For me, gilding the sandwich with a fried duck egg and topping it with freshly shaved truffles makes for perfection!\u003c/p>\n\u003ch2>Grilled Cheese, Duck Egg & Honey\u003c/h2>\n\u003cp>\u003ci>Serves 1\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSCF4316-e1549317914751.jpg\" alt=\"Chris Cosentino's decadent, next level grilled cheese.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's decadent, next level grilled cheese. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 slices white sourdough bread\u003c/li>\n\u003cli>4 ounces Taleggio cheese\u003c/li>\n\u003cli>2 ounces unsalted butter\u003c/li>\n\u003cli>1 duck egg\u003c/li>\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>Fresh truffle slices, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Slice the cheese and gently flatten it so that it fits the surface of one slice of bread. Top with the second slice of bread.\u003c/li>\n\u003cli>Heat a nonstick pan over medium heat, add half of the butter and when melted, add the sandwich. Cook until golden brown then turn and cook the other side.\u003c/li>\n\u003cli>In a separate pan, melt the remaining butter; gently break the egg into the pan and cook until the white is set and the yolk is still runny. Using a spatula, set the egg on the cooked sandwich and place on a warm plate.\u003c/li>\n\u003cli>Season the yolk with salt and drizzle the honey over the egg and sandwich. Shave truffle slices over the top to garnish, if available. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I loved grilled cheese sandwiches as a kid, and I still love them, so I decided to feature them on the menu at Cockscomb right from the start. But this isn’t Grandma’s grilled cheese sandwich, this is a decadent version with all the trimmings to make it an indulgence.\u003c/p>\n\u003cp>Creamy Taleggio cheese melts perfectly and has just enough of that funky cheese flavor to make it wonderfully interesting. Italian Taleggio takes its name from the valley of Taleggio. It’s a semi-soft, saltwater washed-rind cheese that smells stronger than it tastes and dates back to Roman times. For me, gilding the sandwich with a fried duck egg and topping it with freshly shaved truffles makes for perfection!\u003c/p>\n\u003ch2>Grilled Cheese, Duck Egg & Honey\u003c/h2>\n\u003cp>\u003ci>Serves 1\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSCF4316-e1549317914751.jpg\" alt=\"Chris Cosentino's decadent, next level grilled cheese.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's decadent, next level grilled cheese. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 slices white sourdough bread\u003c/li>\n\u003cli>4 ounces Taleggio cheese\u003c/li>\n\u003cli>2 ounces unsalted butter\u003c/li>\n\u003cli>1 duck egg\u003c/li>\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>Fresh truffle slices, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Slice the cheese and gently flatten it so that it fits the surface of one slice of bread. Top with the second slice of bread.\u003c/li>\n\u003cli>Heat a nonstick pan over medium heat, add half of the butter and when melted, add the sandwich. Cook until golden brown then turn and cook the other side.\u003c/li>\n\u003cli>In a separate pan, melt the remaining butter; gently break the egg into the pan and cook until the white is set and the yolk is still runny. Using a spatula, set the egg on the cooked sandwich and place on a warm plate.\u003c/li>\n\u003cli>Season the yolk with salt and drizzle the honey over the egg and sandwich. Shave truffle slices over the top to garnish, if available. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: A Taste of La Calenda, Ramen Night, Valentine’s Day Dinners",
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"content": "\u003cp>Take a look at the new Mexican restaurant, La Calenda, from Thomas Keller Restaurant Group, The Saratoga is hosting a weekly ramen special on Wednesdays, and three Valentine’s Day dinners worth the expense and hassle of going out on a very busy night of hearts and flowers.\u003c/p>\n\u003ch2>Thomas Keller’s Mexican Restaurant, La Calenda, Is Unsurprisingly Quite Delicious\u003c/h2>\n\u003cp>\u003ca href=\"https://www.lacalendamex.com\">La Calenda\u003c/a>\u003cbr>\n\u003ca href=\"http://6518%20Washington%20St,%20Yountville,%20CA%2094599\">6518 Washington St., Yountville\u003c/a>\u003cbr>\nOpen daily 5pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_132304\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132304\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-negroni-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Negroni de Hongos. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In an unexpected move from the Thomas Keller Restaurant Group, they opened a casual Mexican restaurant in Yountville, in the former Hurley’s, where you’ll now find destination-worthy tacos and more. \u003cstrong>\u003ca href=\"https://www.lacalendamex.com\">La Calenda\u003c/a>\u003c/strong>'s chef de cuisine is Kaelin Ulrich Trilling, who was raised in Oaxaca — he worked on his father’s tomato farm, and his mother, Susana Trilling, is a known culinary personality, with a PBS series and cooking school (Seasons of My Heart), and many cookbooks.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>At La Calenda, he was able to introduce purveyors and artisans from his home region to Yountville. Dried chiles — including chilhuacle negro, costeño rojo, and chile mixe — are from Oaxaca, and they use Tamoa to source heirloom corn from various regions of Central and Southern Mexico, including multigenerational corn growers and tortilleros. But then there’s a focus on our fantastic local products as well, like beans from Rancho Gordo, mushrooms from Connie Green of Wineforest Wild Foods, and goat milk from Sonoma County. The French Laundry Culinary Garden supplies traditional herbs, including pápalo, pipicha, and cilantro criollo, and will increase its production of squash year-round, and the kitchen will use its blossoms, fruit, and seeds.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132305\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-chips-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Totopos, guacamole, and salsas. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The totopos are so good here, it looks like TKRG will need to figure out how to sell them separately in stores (please do that), and the accompanying salsa verde and the brick red salsa mixe are stellar, plus a perfectly seasoned guacamole that will become your new gold standard ($13 for all). Add in an order of the queso fundido ($11)—made with queso Chihuahua — and prepare to get a crush on the smoky salsa a las brasas. It’s also your first encounter with the housemade tortillas here — on our visit, they were tortillas rojas, so fragrant and earthy.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The tamal de calabaza ($6) has a delicate, creamy texture, with vegetal notes from the hoja santa and comes with a puree of butternut squash, and spicy black bean salsa with aji amarillo.\u003c/p>\n\u003cfigure id=\"attachment_132306\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-barbacoa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tacos de barbacoa. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meats really shine here, from the juicy tacos al pastor (shaved off a trompo/vertical spit) with roasted pineapple, shaved onion, and an outstanding salsa morita ($11 for two), to the rich and deeply savory tacos de barbacoa, with braised short rib topped with a verdant blanket of salsa avocado, plus cilantro and an unexpected spicy sprig of watercress ($13 for two). We were happy to have more of the roja tortillas.\u003c/p>\n\u003cfigure id=\"attachment_132307\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-pork-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Puerco en mole verde and beans hiding under Swiss chard leaves. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there’s the plato fuerte of puerco en mole verde ($22), thick slices of the most tender and pork jowl (prepared sous vide for eight hours and then finished on the wood-fired grill), so you get a satisfyingly seared exterior on the fat-laced meat, served with creamy Rancho Gordo white beans in green mole, all hiding under a few baby Swiss chard leaves.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132309\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132309\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-papel-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Avión de Papel cocktail (made with tequila). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a children’s menu, and quite the cocktail list for adults (most of the drinks are pre-batched to keep up with volume, the bar gets absolutely slammed). Try their spin on a Paper Plane (Avión de Papel) made with tequila, a great cocktail to start your meal with, and the Negroni with mezcal and porcini-infused Campari is savory and a good match with the tacos de barbacoa. The bar team is talented and fun, so hang out in the bar area if you can for a drink. In selecting local wines, the La Calenda team worked with the Mexican-American Vintner’s Association (MAVA), a nonprofit association in Napa Valley that partners with Latinix vintners and winemakers.\u003c/p>\n\u003cfigure id=\"attachment_132308\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-dining-room-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">La Calenda's front dining room. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lively restaurant is now open nightly until 11pm, and doesn’t take reservations (unless you have a group of 10 or more), so expect a wait — unless you’re like me and come in midweek at 9:15pm and find all the room you need; you can also order food to go. It has a casual hacienda style, with wood tables and high-backed chairs, and all the dishware and glasses are made by various artisans in Oaxaca. It’s approachable, welcoming, and family-friendly, with extremely attentive service, and is also pretty high-volume, a far cry from the hushed atmosphere at The French Laundry.\u003c/p>\n\u003ch2>A Wednesday Ramen Special at The Saratoga\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FNaoRG6BZz82\">1000 Larkin St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132310\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132310\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/saratoga-ramen-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Wednesday night ramen at The Saratoga. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rainy, chilly nights are built for ramen, and \u003ca href=\"http://www.thesaratogasf.com\">\u003cb>The Saratoga\u003c/b>\u003c/a> is offering a weekly ramen special every Wednesday through February 13th. The first two weeks were a pop-up of sorts with chef Dennis Lee of Namu Gaji, serving his garlic-sesame-miso ramen with crispy delicata squash, roast tomato, bean sprouts, shiitake, mizuna, sesame mayu, nori, and onsen egg ($16). For the coming weeks, The Saratoga’s chef Francisco Baca will be offering his own bowl, and you can take your pick of some Japanese whiskey pairings (The Saratoga is known for their shimmering wall and selection of whiskey). A perfect Wednesday winter’s night: whiskey and ramen. Follow \u003ca href=\"https://www.instagram.com/thesaratogasf/\">@thesaratogasf\u003c/a> for menu updates.\u003c/p>\n\u003ch2>Three Options for Valentine’s Day That Are Worth Going Out For\u003c/h2>\n\u003cp>February 14, 2019\u003cbr>\n\u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/nURoAS2YjPw\">330 Gough St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132312\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132312\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/nightbird-amuse-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">A meal at Nightbird is always full of exquisite bites like this quail egg in a nest of fried shallots with brown butter sauce. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for something that’s the right balance of romance and camp, \u003ca href=\"https://www.nightbirdrestaurant.com/\">\u003cb>Nightbird\u003c/b>\u003c/a> is offering a \"Fairytale Love\" menu for $200, which will feature food moments in movie scenes about love. Chef Alter and her partner Ron Boyd are celebrating their lucky 13 anniversary and they’re both February babies, so they’re excited to celebrate with guests!\u003c/p>\n\u003cp>\u003ca href=\"https://www.a16pizza.com\">A16\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ZbPHJwLYdDn\">2355 Chestnut St., San Francisco\u003c/a>\u003c/p>\n\u003cp>Another birthday is at \u003ca href=\"https://www.a16pizza.com\">\u003cb>A16\u003c/b>\u003c/a>, which is turning 15 on February 14! Chef Nicolette Manescalchi has created a classic Southern Italian menu, a \u003ca href=\"https://a16pizza.us5.list-manage.com/track/click?u=6d9741e414a1d9767da4f9bff&id=bdb2b0b17a&e=99241dee9c\">Lover's Feast\u003c/a>, and Wine Director Shelley Lindgren is pouring wines that have become a part of the A16 family along with some rare gems. The family-style dinner ($98 per person) includes Kumamoto oysters with Meyer lemon, ogo seaweed, olio nuovo; beet tonnarelli with sour orange, garlic, goat milk ricotta salata; and acqua pazza lobster.\u003c/p>\n\u003cp>\u003ca href=\"http://www.themidwaygallery.com/events/2019/2/14/night-fishing-ostra\">Night Fishing: Ostara\u003c/a>\u003cbr>\nThe Midway\u003cbr>\n\u003ca href=\"https://goo.gl/maps/KqNySNJqbqp\">900 Marin St., San Francisco\u003c/a>\u003cbr>\n7pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/night-fishing-ostara-tickets-54952327892\">Tickets\u003c/a>: $125\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For a completely artsy dinner, one of The Midway Gallery's resident artists, Isis Hockenos, returns with another one of her \u003ca href=\"https://www.youtube.com/watch?v=JS0N4airO6U\">surreal dining events\u003c/a>, \u003ca href=\"http://www.themidwaygallery.com/events/2019/2/14/night-fishing-ostra\">\u003cb>Night Fishing: Ostara\u003c/b>\u003c/a>. Descend into a magical, mythical realm of enchanted revelers, bewitching nymphs, and playful satyrs, and feel whispers of the approaching days of Spring. There will be music and muses and merry-makers, and a seasonal, multi-course dinner with wine pairings. \u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n",
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"excerpt": "A look at the new La Calenda from Thomas Keller, The Saratoga’s weekly ramen special, and three Valentine’s Day dinners.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Take a look at the new Mexican restaurant, La Calenda, from Thomas Keller Restaurant Group, The Saratoga is hosting a weekly ramen special on Wednesdays, and three Valentine’s Day dinners worth the expense and hassle of going out on a very busy night of hearts and flowers.\u003c/p>\n\u003ch2>Thomas Keller’s Mexican Restaurant, La Calenda, Is Unsurprisingly Quite Delicious\u003c/h2>\n\u003cp>\u003ca href=\"https://www.lacalendamex.com\">La Calenda\u003c/a>\u003cbr>\n\u003ca href=\"http://6518%20Washington%20St,%20Yountville,%20CA%2094599\">6518 Washington St., Yountville\u003c/a>\u003cbr>\nOpen daily 5pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_132304\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132304\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-negroni-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Negroni de Hongos. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In an unexpected move from the Thomas Keller Restaurant Group, they opened a casual Mexican restaurant in Yountville, in the former Hurley’s, where you’ll now find destination-worthy tacos and more. \u003cstrong>\u003ca href=\"https://www.lacalendamex.com\">La Calenda\u003c/a>\u003c/strong>'s chef de cuisine is Kaelin Ulrich Trilling, who was raised in Oaxaca — he worked on his father’s tomato farm, and his mother, Susana Trilling, is a known culinary personality, with a PBS series and cooking school (Seasons of My Heart), and many cookbooks.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>At La Calenda, he was able to introduce purveyors and artisans from his home region to Yountville. Dried chiles — including chilhuacle negro, costeño rojo, and chile mixe — are from Oaxaca, and they use Tamoa to source heirloom corn from various regions of Central and Southern Mexico, including multigenerational corn growers and tortilleros. But then there’s a focus on our fantastic local products as well, like beans from Rancho Gordo, mushrooms from Connie Green of Wineforest Wild Foods, and goat milk from Sonoma County. The French Laundry Culinary Garden supplies traditional herbs, including pápalo, pipicha, and cilantro criollo, and will increase its production of squash year-round, and the kitchen will use its blossoms, fruit, and seeds.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132305\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-chips-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Totopos, guacamole, and salsas. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The totopos are so good here, it looks like TKRG will need to figure out how to sell them separately in stores (please do that), and the accompanying salsa verde and the brick red salsa mixe are stellar, plus a perfectly seasoned guacamole that will become your new gold standard ($13 for all). Add in an order of the queso fundido ($11)—made with queso Chihuahua — and prepare to get a crush on the smoky salsa a las brasas. It’s also your first encounter with the housemade tortillas here — on our visit, they were tortillas rojas, so fragrant and earthy.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The tamal de calabaza ($6) has a delicate, creamy texture, with vegetal notes from the hoja santa and comes with a puree of butternut squash, and spicy black bean salsa with aji amarillo.\u003c/p>\n\u003cfigure id=\"attachment_132306\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-barbacoa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tacos de barbacoa. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meats really shine here, from the juicy tacos al pastor (shaved off a trompo/vertical spit) with roasted pineapple, shaved onion, and an outstanding salsa morita ($11 for two), to the rich and deeply savory tacos de barbacoa, with braised short rib topped with a verdant blanket of salsa avocado, plus cilantro and an unexpected spicy sprig of watercress ($13 for two). We were happy to have more of the roja tortillas.\u003c/p>\n\u003cfigure id=\"attachment_132307\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-pork-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Puerco en mole verde and beans hiding under Swiss chard leaves. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then there’s the plato fuerte of puerco en mole verde ($22), thick slices of the most tender and pork jowl (prepared sous vide for eight hours and then finished on the wood-fired grill), so you get a satisfyingly seared exterior on the fat-laced meat, served with creamy Rancho Gordo white beans in green mole, all hiding under a few baby Swiss chard leaves.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132309\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132309\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-papel-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Avión de Papel cocktail (made with tequila). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a children’s menu, and quite the cocktail list for adults (most of the drinks are pre-batched to keep up with volume, the bar gets absolutely slammed). Try their spin on a Paper Plane (Avión de Papel) made with tequila, a great cocktail to start your meal with, and the Negroni with mezcal and porcini-infused Campari is savory and a good match with the tacos de barbacoa. The bar team is talented and fun, so hang out in the bar area if you can for a drink. In selecting local wines, the La Calenda team worked with the Mexican-American Vintner’s Association (MAVA), a nonprofit association in Napa Valley that partners with Latinix vintners and winemakers.\u003c/p>\n\u003cfigure id=\"attachment_132308\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/la-calenda-dining-room-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">La Calenda's front dining room. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lively restaurant is now open nightly until 11pm, and doesn’t take reservations (unless you have a group of 10 or more), so expect a wait — unless you’re like me and come in midweek at 9:15pm and find all the room you need; you can also order food to go. It has a casual hacienda style, with wood tables and high-backed chairs, and all the dishware and glasses are made by various artisans in Oaxaca. It’s approachable, welcoming, and family-friendly, with extremely attentive service, and is also pretty high-volume, a far cry from the hushed atmosphere at The French Laundry.\u003c/p>\n\u003ch2>A Wednesday Ramen Special at The Saratoga\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FNaoRG6BZz82\">1000 Larkin St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132310\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132310\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/saratoga-ramen-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Wednesday night ramen at The Saratoga. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rainy, chilly nights are built for ramen, and \u003ca href=\"http://www.thesaratogasf.com\">\u003cb>The Saratoga\u003c/b>\u003c/a> is offering a weekly ramen special every Wednesday through February 13th. The first two weeks were a pop-up of sorts with chef Dennis Lee of Namu Gaji, serving his garlic-sesame-miso ramen with crispy delicata squash, roast tomato, bean sprouts, shiitake, mizuna, sesame mayu, nori, and onsen egg ($16). For the coming weeks, The Saratoga’s chef Francisco Baca will be offering his own bowl, and you can take your pick of some Japanese whiskey pairings (The Saratoga is known for their shimmering wall and selection of whiskey). A perfect Wednesday winter’s night: whiskey and ramen. Follow \u003ca href=\"https://www.instagram.com/thesaratogasf/\">@thesaratogasf\u003c/a> for menu updates.\u003c/p>\n\u003ch2>Three Options for Valentine’s Day That Are Worth Going Out For\u003c/h2>\n\u003cp>February 14, 2019\u003cbr>\n\u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/nURoAS2YjPw\">330 Gough St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132312\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132312\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/nightbird-amuse-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">A meal at Nightbird is always full of exquisite bites like this quail egg in a nest of fried shallots with brown butter sauce. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for something that’s the right balance of romance and camp, \u003ca href=\"https://www.nightbirdrestaurant.com/\">\u003cb>Nightbird\u003c/b>\u003c/a> is offering a \"Fairytale Love\" menu for $200, which will feature food moments in movie scenes about love. Chef Alter and her partner Ron Boyd are celebrating their lucky 13 anniversary and they’re both February babies, so they’re excited to celebrate with guests!\u003c/p>\n\u003cp>\u003ca href=\"https://www.a16pizza.com\">A16\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ZbPHJwLYdDn\">2355 Chestnut St., San Francisco\u003c/a>\u003c/p>\n\u003cp>Another birthday is at \u003ca href=\"https://www.a16pizza.com\">\u003cb>A16\u003c/b>\u003c/a>, which is turning 15 on February 14! Chef Nicolette Manescalchi has created a classic Southern Italian menu, a \u003ca href=\"https://a16pizza.us5.list-manage.com/track/click?u=6d9741e414a1d9767da4f9bff&id=bdb2b0b17a&e=99241dee9c\">Lover's Feast\u003c/a>, and Wine Director Shelley Lindgren is pouring wines that have become a part of the A16 family along with some rare gems. The family-style dinner ($98 per person) includes Kumamoto oysters with Meyer lemon, ogo seaweed, olio nuovo; beet tonnarelli with sour orange, garlic, goat milk ricotta salata; and acqua pazza lobster.\u003c/p>\n\u003cp>\u003ca href=\"http://www.themidwaygallery.com/events/2019/2/14/night-fishing-ostra\">Night Fishing: Ostara\u003c/a>\u003cbr>\nThe Midway\u003cbr>\n\u003ca href=\"https://goo.gl/maps/KqNySNJqbqp\">900 Marin St., San Francisco\u003c/a>\u003cbr>\n7pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/night-fishing-ostara-tickets-54952327892\">Tickets\u003c/a>: $125\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For a completely artsy dinner, one of The Midway Gallery's resident artists, Isis Hockenos, returns with another one of her \u003ca href=\"https://www.youtube.com/watch?v=JS0N4airO6U\">surreal dining events\u003c/a>, \u003ca href=\"http://www.themidwaygallery.com/events/2019/2/14/night-fishing-ostra\">\u003cb>Night Fishing: Ostara\u003c/b>\u003c/a>. Descend into a magical, mythical realm of enchanted revelers, bewitching nymphs, and playful satyrs, and feel whispers of the approaching days of Spring. There will be music and muses and merry-makers, and a seasonal, multi-course dinner with wine pairings. \u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "At Chinese New Year, Every Family Has a Tradition",
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"content": "\u003cp>When Lunar New Year comes around, you can expect a massive migration in China of people traveling home (it’s called the “Spring Festival rush”). For this annual family reunion, the most important (and the biggest) event takes place on Lunar New Year’s Eve. When I was but a wee babe, I remember my family gathering at my parents’ restaurant after closing time to feast on lobster, pork ribs, and more for New Year’s Eve. Back then, I had no clue what we were doing until I grew up, but this annual feast remains my first memory of Chinese New Year even after we switched to celebrating at home.\u003c/p>\n\u003cp>[contextly_sidebar id=\"A8dceper7jx9960zGdnYpPUJOcVbURO4\"]\u003c/p>\n\u003cp>\u003ca href=\"https://www.thirdculturebakery.com/\">Third Culture Bakery\u003c/a>’s co-founder Wenter Shyu also recalls everyone in the family coming home for Chinese New Year (more than 20 people filled his grandma’s house every year) to devour golden shrimp, gift red envelopes and consume/hoard a lot of dumplings. “It’s like the Super Bowl holiday for our family,” Wenter explains. \u003ca href=\"http://www.chefmelissaking.com/\">Chef Melissa King\u003c/a> laughs when telling me, “I just remember a lot of food, all the time.” Same.\u003c/p>\n\u003cp>All jokes aside, this immense feast is truly a celebration of family and a time where we all got together — feuds or long distances be damned. For Melissa, “One of my fondest memories is us in the kitchen, my aunt washing napa cabbage, my sister peeling shrimp, and I’m doing something else. Everyone tackles it together, and, [in] the end, we just sit at the table all together to eat.”\u003c/p>\n\u003cp>On top of a required family feast, families celebrate with centuries-old traditions to bring success with the New Year. For example, red envelopes (typically filled with money) and sweet treats are a big deal for kids and adults alike. Growing up in the Bay Area, Cheryl Quan remembers her grandma carrying around a plate of candies and requiring all family members to eat a piece of candy once they entered the house.\u003c/p>\n\u003cfigure id=\"attachment_132287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0022-e1549062593496.jpg\" alt=\"Citrus fruits, red envelopes, and sweets are always provided at Chinese New Year tables.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Citrus fruits, red envelopes, and sweets are always provided at Chinese New Year tables. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King also remembers the red envelopes fondly and explains, “ When I think of Chinese New Year, it’s the red envelopes, or lucky money. The history behind it, my mother explained, is that it symbolized small amounts of money that you could give to children to go buy sweets because sweets symbolized prosperity or good luck.” There was also a lot of citrus fruits — “My grandma always had pomelos or oranges with the green leaves still attached sitting on her counter,” says Melissa.\u003c/p>\n\u003ch2>Finding the Meaning in Special Foods\u003c/h2>\n\u003cp>In every culture, certain foods have a special meaning, but according to tradition, it’s especially important to eat the right things at New Year’s Eve to start the year with the most luck you can gather. Unless you’re allergic to an ingredient, you're encouraged to eat a little bit of everything to maximize your good luck potential. Of course, China is large with a vast diversity of regions, dialects, and ethnicities. Families cultivate their own practices rooted in their villages of origin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My family, for instance, always served a seafood dish with a black noodle ingredient called \u003cem>fat choy\u003c/em>, and it was because the last word sounded like the “\u003ci>choy\u003c/i>\" meaning wealth or prosperity. You always greeted family members and family friends on New Year’s when you saw them with the phrase “\u003ci>gong hay fat choy\u003c/i>” (“wishing you prosperity”). Phone calls to relatives in China were also required to start with this phrase from both parties.\u003c/p>\n\u003cfigure id=\"attachment_132288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01448-e1549062677338.jpg\" alt=\"Cheryl and her mother, Diana, serve up some lettuce wraps.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Cheryl and her mother, Diana, serve up some lettuce wraps. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Chinese New Year, Cheryl's family a special dish full of meaning. The women in the family always cook together (with Quan’s dad occasionally), but, for as long as Cheryl’s memory goes back — which her mom, Diana, jokes is just about two years — their family has pork lettuce cups every year, but only for the new year, marking it as a special occasion. Each ingredient in her mother’s recipe represents something special and fortuitous that make it an important addition to the menu. Lettuce (\u003ci>sang choy\u003c/i>) means “life, prosperity, family.” Water chestnuts mean “unity,” while mushrooms mean “opportunity.” Pork represents“strength, wealth, abundance.” Along with these lettuce cups, Quan’s family prepares a whole chicken (to represent a harmonious and unified family) alongside rice cakes (\u003ci>nian gao\u003c/i>) and other auspicious dishes.\u003c/p>\n\u003cp>Melissa’s mother was from Hong Kong while her father moved from Shanghai to Hong Kong at a young age. Growing up “in a very Cantonese household” meant their family gravitated toward seafood-heavy feasts, and celebrated Chinese New Year with the family hot pot. Though sides might occasionally, the staple at their hot pot table was a clear, chicken bone broth with goji berries, jujubes, and ginger made by her grandmother.\u003c/p>\n\u003cfigure id=\"attachment_132289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0048-e1549062766410.jpg\" alt=\"Melissa fills her dumplings with a standard Cantonese recipe featuring pork.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Melissa fills her dumplings with a standard Cantonese recipe featuring pork. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Wenter’s family, noodles (long noodles mean long life) and dumplings (the shape represents Chinese ingots a.k.a. money) take a prominent presence since the carb-loaded dishes are what his grandma’s region is famous for. In fact, dumplings are present on nearly everyone’s table, and they are practically always homemade. And don’t forget about what I like to call dessert dumplings, aka \u003ci>tang yuan\u003c/i>. Wenter’s family always ends their feast with it because, as Wenter explains, “it’s supposed to symbolize togetherness because of how sticky it is. As you eat it, it’s supposed to symbolize how your family will stick together.” And no matter how full you are, you must end the meal with at least one.\u003c/p>\n\u003cfigure id=\"attachment_132290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01475-e1549062856513.jpg\" alt=\"Black sesame tang yuan served in a cane sugar syrup.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Black sesame tang yuan served in a cane sugar syrup. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Building a Family through Food\u003c/h2>\n\u003cp>And being united as a family is a running theme for Chinese New Year—besides being lucky and getting rich. Even though we’ve left home, these cultural traditions our families celebrated made an impression on us and we remember them, even if it is faintly, as adults because it brings us together. Wearing red on the day of our interview, Melissa said, “It’s always in the back of my mind, subconsciously, to try and follow those traditions when New Year’s gets closer, like wearing red, having gold around the house.”\u003c/p>\n\u003cp>Wenter usually tries to go home, but he isn’t making it back home for Chinese New Year this year. Instead, he and his partner Sam will still celebrate the occasion with their customers and staff by creating a new tradition: baking black sesame cookies paired with red envelopes and having a small party at their showcase location in Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_132291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132291\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01478-e1549062989346.jpg\" alt=\"Wenter feeds Sam some freshly cooked tang yuan.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Wenter feeds Sam some freshly cooked tang yuan. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These traditions were passed down generation to generation, from mothers and fathers to daughters and sons, but, as we leave home and our families, we can still celebrate those ancient traditions while making some new ones along the way.\u003c/p>\n\u003cp>For us and anyone else who can’t make it home for Chinese New Year, it’s still important for us to carry on these centuries-old traditions. We can take those memories of being in the kitchen with our parents and siblings and replicate them with our friends and coworkers. While pleating dumplings at her dining room table for her upcoming hot pot party, Melissa smiles and tells me, “It’s fun to teach my friends about my culture, where I came from, and the food I grew up on.”\u003c/p>\n\u003cfigure id=\"attachment_132292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132292\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0040-e1549063049290.jpg\" alt=\"Melissa prepares dumplings for her upcoming hot pot party.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Melissa prepares dumplings for her upcoming hot pot party. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And what better way is there to share knowledge than with food?\u003c/p>\n\u003ch2>Hot Pot Recipe\u003c/h2>\n\u003cp>\u003ci>By Melissa King\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0085-e1549062485338.jpg\" alt=\"Melissa King's hot pot feast.\" width=\"1920\" height=\"1310\">\u003cfigcaption class=\"wp-caption-text\">Melissa King's hot pot feast. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Step 1:\u003c/b> Select Soup Base\u003cbr>\n\u003cb>Step 2:\u003c/b> Choose Your Proteins\u003cbr>\n\u003cb>Step 3:\u003c/b> Choose Your Vegetables & Noodles\u003cbr>\n\u003cb>Step 4:\u003c/b> Mix Your Sauce\u003c/p>\n\u003cp>\u003cb>Cooking time:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Thinly sliced meats – 10-15 seconds\u003c/li>\n\u003cli>Green Vegetables – 1 minute\u003c/li>\n\u003cli>Seafood, chicken, meatballs, noodles, dumplings, tofu, mushrooms, root vegetables – 3-5 mins\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Place a hot plate or burner in the center of a large table. Place a large pot of broth in the center and bring it to a boil, then to a simmer. Place all the prepared ingredients around the hot pot. Have everyone mix up their own dipping sauces.\u003c/li>\n\u003cli>Each person takes the proteins and vegetables of their choice and adds it to the pot to cook. When each item is done, retrieve it from the broth with a wire skimmer and dip it into your sauce and enjoy. As the liquid evaporates, add boiling water as needed.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Hot Pot Dos and Donts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Rescuing items: it’s ok to rescue something you forgot about, but use your little wire basket to retrieve it, not your chopsticks.\u003c/li>\n\u003cli>Make sure you ask others before claiming something in the pot.\u003c/li>\n\u003cli>Do not cross the dividers and cross contaminate proteins.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Types of broth:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Chicken Bone Broth\u003c/li>\n\u003cli>Pork Bone Broth\u003c/li>\n\u003cli>Fish Bone Broth\u003c/li>\n\u003cli>Miso\u003c/li>\n\u003cli>Spicy Miso\u003c/li>\n\u003cli>Kimchi\u003c/li>\n\u003cli>Curry\u003c/li>\n\u003cli>Tom Yum\u003c/li>\n\u003cli>Mongolian Sichuan Chili\u003c/li>\n\u003cli>Sukiyaki\u003c/li>\n\u003cli>Dashi/Kombu\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>PROTEIN OPTIONS:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Thinly sliced high-quality ribeye or chuck\u003c/li>\n\u003cli>Thinly sliced lamb shoulder\u003c/li>\n\u003cli>Thinly sliced pork belly\u003c/li>\n\u003cli>Thinly sliced kurobuta pork\u003c/li>\n\u003cli>Thinly sliced chicken thigh or breast\u003c/li>\n\u003cli>Offal – beef tripe, beef tendon, pork blood, pork intestines, duck tongues\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Seafood:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Dungeness Crab/Blue Crab, pieces\u003c/li>\n\u003cli>Lobster, pieces\u003c/li>\n\u003cli>Boneless, fish fillet slices – salmon, snapper, flounder, cod\u003c/li>\n\u003cli>Manila Clams\u003c/li>\n\u003cli>Mussels\u003c/li>\n\u003cli>Whole Shrimp\u003c/li>\n\u003cli>Squid/Cuttlefish, slices\u003c/li>\n\u003cli>Scallops, slices\u003c/li>\n\u003cli>Bay Scallops\u003c/li>\n\u003cli>Fish cakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Tofu:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Fresh Tofu\u003c/li>\n\u003cli>Frozen Tofu\u003c/li>\n\u003cli>Fried tofu\u003c/li>\n\u003cli>Fried Tofu Skins or Fried Yuba\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dumplings/Noodles/Rice:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Rice Noodles\u003c/li>\n\u003cli>Vermicelli\u003c/li>\n\u003cli>Ramen\u003c/li>\n\u003cli>Sweet potato noodles/shirataki\u003c/li>\n\u003cli>Steamed white rice\u003c/li>\n\u003cli>Homemade or frozen dumplings\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Leafy Greens:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Romaine lettuce/iceberg\u003c/li>\n\u003cli>Spinach\u003c/li>\n\u003cli>Watercress\u003c/li>\n\u003cli>Peashoots\u003c/li>\n\u003cli>Chrysanthemum\u003c/li>\n\u003cli>Ong choy\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Hearty Greens:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Napa cabbage\u003c/li>\n\u003cli>Bok choy\u003c/li>\n\u003cli>Scallions\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Root Vegetables:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Carrots\u003c/li>\n\u003cli>Daikon\u003c/li>\n\u003cli>Potatoes\u003c/li>\n\u003cli>Kabocha squash\u003c/li>\n\u003cli>Lotus root\u003c/li>\n\u003cli>Winter melon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Mushrooms:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>King trumpet\u003c/li>\n\u003cli>Enoki\u003c/li>\n\u003cli>Shiitake\u003c/li>\n\u003cli>Beech\u003c/li>\n\u003cli>Oyster\u003c/li>\n\u003cli>Wood ear\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Chinese sauces options:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sesame oil\u003c/li>\n\u003cli>chili oil\u003c/li>\n\u003cli>xo sauce (chili and dried shrimp/scallops)\u003c/li>\n\u003cli>sa cha sauce (ground fermented shrimp/fish)\u003c/li>\n\u003cli>soy sauce\u003c/li>\n\u003cli>chopped garlic\u003c/li>\n\u003cli>scallion\u003c/li>\n\u003cli>cilantro\u003c/li>\n\u003cli>jalapeno/serrano\u003c/li>\n\u003cli>raw egg (chicken or quail)\u003c/li>\n\u003c/ul>\n\u003cp>Japanese sauces:\u003c/p>\n\u003cul>\n\u003cli>ponzu\u003c/li>\n\u003cli>sesame sauce (goma-dare)\u003c/li>\n\u003cli>raw egg\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Melissa's favorite combo:\u003c/b> ponzu + sa cha + garlic + scallions + chili oil\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Lunar New Year comes around, you can expect a massive migration in China of people traveling home (it’s called the “Spring Festival rush”). For this annual family reunion, the most important (and the biggest) event takes place on Lunar New Year’s Eve. When I was but a wee babe, I remember my family gathering at my parents’ restaurant after closing time to feast on lobster, pork ribs, and more for New Year’s Eve. Back then, I had no clue what we were doing until I grew up, but this annual feast remains my first memory of Chinese New Year even after we switched to celebrating at home.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thirdculturebakery.com/\">Third Culture Bakery\u003c/a>’s co-founder Wenter Shyu also recalls everyone in the family coming home for Chinese New Year (more than 20 people filled his grandma’s house every year) to devour golden shrimp, gift red envelopes and consume/hoard a lot of dumplings. “It’s like the Super Bowl holiday for our family,” Wenter explains. \u003ca href=\"http://www.chefmelissaking.com/\">Chef Melissa King\u003c/a> laughs when telling me, “I just remember a lot of food, all the time.” Same.\u003c/p>\n\u003cp>All jokes aside, this immense feast is truly a celebration of family and a time where we all got together — feuds or long distances be damned. For Melissa, “One of my fondest memories is us in the kitchen, my aunt washing napa cabbage, my sister peeling shrimp, and I’m doing something else. Everyone tackles it together, and, [in] the end, we just sit at the table all together to eat.”\u003c/p>\n\u003cp>On top of a required family feast, families celebrate with centuries-old traditions to bring success with the New Year. For example, red envelopes (typically filled with money) and sweet treats are a big deal for kids and adults alike. Growing up in the Bay Area, Cheryl Quan remembers her grandma carrying around a plate of candies and requiring all family members to eat a piece of candy once they entered the house.\u003c/p>\n\u003cfigure id=\"attachment_132287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0022-e1549062593496.jpg\" alt=\"Citrus fruits, red envelopes, and sweets are always provided at Chinese New Year tables.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Citrus fruits, red envelopes, and sweets are always provided at Chinese New Year tables. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King also remembers the red envelopes fondly and explains, “ When I think of Chinese New Year, it’s the red envelopes, or lucky money. The history behind it, my mother explained, is that it symbolized small amounts of money that you could give to children to go buy sweets because sweets symbolized prosperity or good luck.” There was also a lot of citrus fruits — “My grandma always had pomelos or oranges with the green leaves still attached sitting on her counter,” says Melissa.\u003c/p>\n\u003ch2>Finding the Meaning in Special Foods\u003c/h2>\n\u003cp>In every culture, certain foods have a special meaning, but according to tradition, it’s especially important to eat the right things at New Year’s Eve to start the year with the most luck you can gather. Unless you’re allergic to an ingredient, you're encouraged to eat a little bit of everything to maximize your good luck potential. Of course, China is large with a vast diversity of regions, dialects, and ethnicities. Families cultivate their own practices rooted in their villages of origin.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My family, for instance, always served a seafood dish with a black noodle ingredient called \u003cem>fat choy\u003c/em>, and it was because the last word sounded like the “\u003ci>choy\u003c/i>\" meaning wealth or prosperity. You always greeted family members and family friends on New Year’s when you saw them with the phrase “\u003ci>gong hay fat choy\u003c/i>” (“wishing you prosperity”). Phone calls to relatives in China were also required to start with this phrase from both parties.\u003c/p>\n\u003cfigure id=\"attachment_132288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01448-e1549062677338.jpg\" alt=\"Cheryl and her mother, Diana, serve up some lettuce wraps.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Cheryl and her mother, Diana, serve up some lettuce wraps. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Chinese New Year, Cheryl's family a special dish full of meaning. The women in the family always cook together (with Quan’s dad occasionally), but, for as long as Cheryl’s memory goes back — which her mom, Diana, jokes is just about two years — their family has pork lettuce cups every year, but only for the new year, marking it as a special occasion. Each ingredient in her mother’s recipe represents something special and fortuitous that make it an important addition to the menu. Lettuce (\u003ci>sang choy\u003c/i>) means “life, prosperity, family.” Water chestnuts mean “unity,” while mushrooms mean “opportunity.” Pork represents“strength, wealth, abundance.” Along with these lettuce cups, Quan’s family prepares a whole chicken (to represent a harmonious and unified family) alongside rice cakes (\u003ci>nian gao\u003c/i>) and other auspicious dishes.\u003c/p>\n\u003cp>Melissa’s mother was from Hong Kong while her father moved from Shanghai to Hong Kong at a young age. Growing up “in a very Cantonese household” meant their family gravitated toward seafood-heavy feasts, and celebrated Chinese New Year with the family hot pot. Though sides might occasionally, the staple at their hot pot table was a clear, chicken bone broth with goji berries, jujubes, and ginger made by her grandmother.\u003c/p>\n\u003cfigure id=\"attachment_132289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0048-e1549062766410.jpg\" alt=\"Melissa fills her dumplings with a standard Cantonese recipe featuring pork.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Melissa fills her dumplings with a standard Cantonese recipe featuring pork. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Wenter’s family, noodles (long noodles mean long life) and dumplings (the shape represents Chinese ingots a.k.a. money) take a prominent presence since the carb-loaded dishes are what his grandma’s region is famous for. In fact, dumplings are present on nearly everyone’s table, and they are practically always homemade. And don’t forget about what I like to call dessert dumplings, aka \u003ci>tang yuan\u003c/i>. Wenter’s family always ends their feast with it because, as Wenter explains, “it’s supposed to symbolize togetherness because of how sticky it is. As you eat it, it’s supposed to symbolize how your family will stick together.” And no matter how full you are, you must end the meal with at least one.\u003c/p>\n\u003cfigure id=\"attachment_132290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01475-e1549062856513.jpg\" alt=\"Black sesame tang yuan served in a cane sugar syrup.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Black sesame tang yuan served in a cane sugar syrup. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Building a Family through Food\u003c/h2>\n\u003cp>And being united as a family is a running theme for Chinese New Year—besides being lucky and getting rich. Even though we’ve left home, these cultural traditions our families celebrated made an impression on us and we remember them, even if it is faintly, as adults because it brings us together. Wearing red on the day of our interview, Melissa said, “It’s always in the back of my mind, subconsciously, to try and follow those traditions when New Year’s gets closer, like wearing red, having gold around the house.”\u003c/p>\n\u003cp>Wenter usually tries to go home, but he isn’t making it back home for Chinese New Year this year. Instead, he and his partner Sam will still celebrate the occasion with their customers and staff by creating a new tradition: baking black sesame cookies paired with red envelopes and having a small party at their showcase location in Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_132291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132291\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01478-e1549062989346.jpg\" alt=\"Wenter feeds Sam some freshly cooked tang yuan.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Wenter feeds Sam some freshly cooked tang yuan. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These traditions were passed down generation to generation, from mothers and fathers to daughters and sons, but, as we leave home and our families, we can still celebrate those ancient traditions while making some new ones along the way.\u003c/p>\n\u003cp>For us and anyone else who can’t make it home for Chinese New Year, it’s still important for us to carry on these centuries-old traditions. We can take those memories of being in the kitchen with our parents and siblings and replicate them with our friends and coworkers. While pleating dumplings at her dining room table for her upcoming hot pot party, Melissa smiles and tells me, “It’s fun to teach my friends about my culture, where I came from, and the food I grew up on.”\u003c/p>\n\u003cfigure id=\"attachment_132292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132292\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0040-e1549063049290.jpg\" alt=\"Melissa prepares dumplings for her upcoming hot pot party.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Melissa prepares dumplings for her upcoming hot pot party. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And what better way is there to share knowledge than with food?\u003c/p>\n\u003ch2>Hot Pot Recipe\u003c/h2>\n\u003cp>\u003ci>By Melissa King\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0085-e1549062485338.jpg\" alt=\"Melissa King's hot pot feast.\" width=\"1920\" height=\"1310\">\u003cfigcaption class=\"wp-caption-text\">Melissa King's hot pot feast. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Step 1:\u003c/b> Select Soup Base\u003cbr>\n\u003cb>Step 2:\u003c/b> Choose Your Proteins\u003cbr>\n\u003cb>Step 3:\u003c/b> Choose Your Vegetables & Noodles\u003cbr>\n\u003cb>Step 4:\u003c/b> Mix Your Sauce\u003c/p>\n\u003cp>\u003cb>Cooking time:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Thinly sliced meats – 10-15 seconds\u003c/li>\n\u003cli>Green Vegetables – 1 minute\u003c/li>\n\u003cli>Seafood, chicken, meatballs, noodles, dumplings, tofu, mushrooms, root vegetables – 3-5 mins\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Place a hot plate or burner in the center of a large table. Place a large pot of broth in the center and bring it to a boil, then to a simmer. Place all the prepared ingredients around the hot pot. Have everyone mix up their own dipping sauces.\u003c/li>\n\u003cli>Each person takes the proteins and vegetables of their choice and adds it to the pot to cook. When each item is done, retrieve it from the broth with a wire skimmer and dip it into your sauce and enjoy. As the liquid evaporates, add boiling water as needed.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Hot Pot Dos and Donts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Rescuing items: it’s ok to rescue something you forgot about, but use your little wire basket to retrieve it, not your chopsticks.\u003c/li>\n\u003cli>Make sure you ask others before claiming something in the pot.\u003c/li>\n\u003cli>Do not cross the dividers and cross contaminate proteins.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Types of broth:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Chicken Bone Broth\u003c/li>\n\u003cli>Pork Bone Broth\u003c/li>\n\u003cli>Fish Bone Broth\u003c/li>\n\u003cli>Miso\u003c/li>\n\u003cli>Spicy Miso\u003c/li>\n\u003cli>Kimchi\u003c/li>\n\u003cli>Curry\u003c/li>\n\u003cli>Tom Yum\u003c/li>\n\u003cli>Mongolian Sichuan Chili\u003c/li>\n\u003cli>Sukiyaki\u003c/li>\n\u003cli>Dashi/Kombu\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>PROTEIN OPTIONS:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Thinly sliced high-quality ribeye or chuck\u003c/li>\n\u003cli>Thinly sliced lamb shoulder\u003c/li>\n\u003cli>Thinly sliced pork belly\u003c/li>\n\u003cli>Thinly sliced kurobuta pork\u003c/li>\n\u003cli>Thinly sliced chicken thigh or breast\u003c/li>\n\u003cli>Offal – beef tripe, beef tendon, pork blood, pork intestines, duck tongues\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Seafood:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Dungeness Crab/Blue Crab, pieces\u003c/li>\n\u003cli>Lobster, pieces\u003c/li>\n\u003cli>Boneless, fish fillet slices – salmon, snapper, flounder, cod\u003c/li>\n\u003cli>Manila Clams\u003c/li>\n\u003cli>Mussels\u003c/li>\n\u003cli>Whole Shrimp\u003c/li>\n\u003cli>Squid/Cuttlefish, slices\u003c/li>\n\u003cli>Scallops, slices\u003c/li>\n\u003cli>Bay Scallops\u003c/li>\n\u003cli>Fish cakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Tofu:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Fresh Tofu\u003c/li>\n\u003cli>Frozen Tofu\u003c/li>\n\u003cli>Fried tofu\u003c/li>\n\u003cli>Fried Tofu Skins or Fried Yuba\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dumplings/Noodles/Rice:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Rice Noodles\u003c/li>\n\u003cli>Vermicelli\u003c/li>\n\u003cli>Ramen\u003c/li>\n\u003cli>Sweet potato noodles/shirataki\u003c/li>\n\u003cli>Steamed white rice\u003c/li>\n\u003cli>Homemade or frozen dumplings\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Leafy Greens:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Romaine lettuce/iceberg\u003c/li>\n\u003cli>Spinach\u003c/li>\n\u003cli>Watercress\u003c/li>\n\u003cli>Peashoots\u003c/li>\n\u003cli>Chrysanthemum\u003c/li>\n\u003cli>Ong choy\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Hearty Greens:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Napa cabbage\u003c/li>\n\u003cli>Bok choy\u003c/li>\n\u003cli>Scallions\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Root Vegetables:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Carrots\u003c/li>\n\u003cli>Daikon\u003c/li>\n\u003cli>Potatoes\u003c/li>\n\u003cli>Kabocha squash\u003c/li>\n\u003cli>Lotus root\u003c/li>\n\u003cli>Winter melon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Mushrooms:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>King trumpet\u003c/li>\n\u003cli>Enoki\u003c/li>\n\u003cli>Shiitake\u003c/li>\n\u003cli>Beech\u003c/li>\n\u003cli>Oyster\u003c/li>\n\u003cli>Wood ear\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Chinese sauces options:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sesame oil\u003c/li>\n\u003cli>chili oil\u003c/li>\n\u003cli>xo sauce (chili and dried shrimp/scallops)\u003c/li>\n\u003cli>sa cha sauce (ground fermented shrimp/fish)\u003c/li>\n\u003cli>soy sauce\u003c/li>\n\u003cli>chopped garlic\u003c/li>\n\u003cli>scallion\u003c/li>\n\u003cli>cilantro\u003c/li>\n\u003cli>jalapeno/serrano\u003c/li>\n\u003cli>raw egg (chicken or quail)\u003c/li>\n\u003c/ul>\n\u003cp>Japanese sauces:\u003c/p>\n\u003cul>\n\u003cli>ponzu\u003c/li>\n\u003cli>sesame sauce (goma-dare)\u003c/li>\n\u003cli>raw egg\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles",
"title": "Celebrity Chefs Recipes: Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>One of the highlights of my moving to San Francisco was finding all of the amazing fish available for cooking, and for me, Petrale sole is among the best fishes for eating. Whether whole or filleted, the firm flesh is mild in flavor and delicious when simply prepared with brown butter and lemon. It’s also the perfect foil for partnering with other ingredients, and one of my favorites is with the woodsy flavor of chanterelles. I first tasted the two together with my friend, the French chef Pierre Koffmann.\u003c/p>\n\u003cp>When preparing the whole fish, remove all of the scales from the Petrale, remove the guts and trim the fins, or have your fishmonger do it for you. Then, wipe down the fish again to make sure it is clean and dry. I also like to score the fish to ensure even cooking — it allows the butter and all of the flavors from the pan to better penetrate the flesh.\u003c/p>\n\u003cp>This is a quick recipe to make and is an elegant dish when presented on a large platter.\u003c/p>\n\u003ch2>Whole Roasted Petrale Sole with Brown Butter & Chanterelles\u003c/h2>\n\u003cp>\u003ci>Makes 1-2 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/sole-final.jpg\" alt=\"Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 whole Petrale sole, head on, scaled and cleaned, about 10 ounces to 1 pound \u003c/li>\n\u003cli>4 ounces unsalted butter\u003c/li>\n\u003cli>4 ounces chanterelles\u003c/li>\n\u003cli>1 shallot, thinly sliced\u003c/li>\n\u003cli>8 mint leaves, torn into small pieces\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 450℉. Using paper towels, pat the fish dry and season with salt and pepper. Trim the fins and score the fish along the backbone on each side.\u003c/li>\n\u003cli>Heat a large non-stick saute pan over high heat and add the butter. When it is melted and begins to bubble, add the Petrale sole, presentation side down. \u003c/li>\n\u003cli>Cook, basting with the butter in the pan until skin is golden and the butter begins to brown, about 2 minutes. \u003c/li>\n\u003cli>Turn the fish and baste again. Sprinkle the shallots and chanterelles in the butter next to the fish. Transfer the pan to the oven and cook until the fish is just opaque, about 4 minutes. \u003c/li>\n\u003cli>Remove from the oven and carefully remove any small fin bones with tweezers. \u003c/li>\n\u003cli>Using a large spatula, remove the fish from the pan and place on a large platter. You can serve as is or, if you wish, you can remove the large bones, head and tail, carefully, keeping each filet whole.\u003c/li>\n\u003cli>In the same pan, stir the remaining chanterelles, shallots and butter together. Add the mint leaves and squeeze lemon juice into the hot pan, stirring to make the sauce. Taste and adjust the seasoning. \u003c/li>\n\u003cli>Carefully spoon the sautéed chanterelles over the fish and pour over the lemon butter sauce. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>One of the highlights of my moving to San Francisco was finding all of the amazing fish available for cooking, and for me, Petrale sole is among the best fishes for eating. Whether whole or filleted, the firm flesh is mild in flavor and delicious when simply prepared with brown butter and lemon. It’s also the perfect foil for partnering with other ingredients, and one of my favorites is with the woodsy flavor of chanterelles. I first tasted the two together with my friend, the French chef Pierre Koffmann.\u003c/p>\n\u003cp>When preparing the whole fish, remove all of the scales from the Petrale, remove the guts and trim the fins, or have your fishmonger do it for you. Then, wipe down the fish again to make sure it is clean and dry. I also like to score the fish to ensure even cooking — it allows the butter and all of the flavors from the pan to better penetrate the flesh.\u003c/p>\n\u003cp>This is a quick recipe to make and is an elegant dish when presented on a large platter.\u003c/p>\n\u003ch2>Whole Roasted Petrale Sole with Brown Butter & Chanterelles\u003c/h2>\n\u003cp>\u003ci>Makes 1-2 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/sole-final.jpg\" alt=\"Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 whole Petrale sole, head on, scaled and cleaned, about 10 ounces to 1 pound \u003c/li>\n\u003cli>4 ounces unsalted butter\u003c/li>\n\u003cli>4 ounces chanterelles\u003c/li>\n\u003cli>1 shallot, thinly sliced\u003c/li>\n\u003cli>8 mint leaves, torn into small pieces\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 450℉. Using paper towels, pat the fish dry and season with salt and pepper. Trim the fins and score the fish along the backbone on each side.\u003c/li>\n\u003cli>Heat a large non-stick saute pan over high heat and add the butter. When it is melted and begins to bubble, add the Petrale sole, presentation side down. \u003c/li>\n\u003cli>Cook, basting with the butter in the pan until skin is golden and the butter begins to brown, about 2 minutes. \u003c/li>\n\u003cli>Turn the fish and baste again. Sprinkle the shallots and chanterelles in the butter next to the fish. Transfer the pan to the oven and cook until the fish is just opaque, about 4 minutes. \u003c/li>\n\u003cli>Remove from the oven and carefully remove any small fin bones with tweezers. \u003c/li>\n\u003cli>Using a large spatula, remove the fish from the pan and place on a large platter. You can serve as is or, if you wish, you can remove the large bones, head and tail, carefully, keeping each filet whole.\u003c/li>\n\u003cli>In the same pan, stir the remaining chanterelles, shallots and butter together. Add the mint leaves and squeeze lemon juice into the hot pan, stirring to make the sauce. Taste and adjust the seasoning. \u003c/li>\n\u003cli>Carefully spoon the sautéed chanterelles over the fish and pour over the lemon butter sauce. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Lunar New Year is almost upon us, and anyone whose family celebrates this momentous annual affair is probably already preparing for the big day. Fact: Lunar New Year is the beginning of the year for people who follow the lunar calendar (literally a calendar coordinated by the cycles of the moon). Chinese New Year, Vietnamese New Year (Tết), and so on fall under this umbrella. If you feel like going out, there's always the \u003ca href=\"https://www.facebook.com/events/2327557967467662/\">Oakland Lunar New Year Celebration\u003c/a> (Feb. 10th), the \u003ca href=\"https://chineseparade.com/\">San Francisco Parade\u003c/a> (Feb. 23rd), the \u003ca href=\"https://www.facebook.com/events/259068311464506/\">San Jose Lunar New Year-Tet Festival\u003c/a> (Feb. 8-10), and more.\u003c/p>\n\u003cp>[contextly_sidebar id=\"yHreFaWmAEmHiWtfeLBAmcGDHKywkjyz\"]\u003c/p>\n\u003cp>If your family doesn’t feel like cooking but do want to celebrate the Year of the Pig, we’ve assembled a list of a few locations doing special menus. If you know of other restaurants or pop-ups celebrating Lunar New Year with something special, let us know!\u003c/p>\n\u003ch2>M.Y. China\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/qe2vuvwhQk52\">845 Market St level 4\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>From February 5th-February 23rd, 2019, M.Y. China is celebrating the Year of the Pig with a big menu suggested for sharing between six people ($288) so groups of friends and family can all come in and celebrate Lunar New Year together. Dishes include Happy Family Soup (chicken, lamb, pork, bamboo shoots, wild mushroom medley), Salted Egg Yolk Shrimp, Sweet Taro Soup and more.\u003c/p>\n\u003cfigure id=\"attachment_132190\" class=\"wp-caption aligncenter\" style=\"max-width: 905px\">\u003cimg class=\"size-full wp-image-132190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image003.jpg\" alt=\"MY China's Piggie Basket\" width=\"905\" height=\"923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003.jpg 905w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-800x816.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-768x783.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-375x382.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-520x530.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-64x64.jpg 64w\" sizes=\"(max-width: 905px) 100vw, 905px\">\u003cfigcaption class=\"wp-caption-text\">MY China's Piggie Basket \u003ccite>(Marc Stokes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Executive Chef Tony Wu and his culinary team have added a special dim sum extravaganza for smaller groups to share! The $55 Piggie Basket includes:\u003c/p>\n\u003cul>\n\u003cli>(3) Lava Pigg Bao\u003c/li>\n\u003cli>(3) Lamb Shiu Mai\u003c/li>\n\u003cli>(3) Crab Roe Juicy Dumpling\u003c/li>\n\u003cli>(3) Tofu with Shrimp\u003c/li>\n\u003cli>(3) Pan Fried Pork and Scallion Bao\u003c/li>\n\u003cli>(3) Seafood Dumpling\u003c/li>\n\u003cli>(3) Har Gow\u003c/li>\n\u003cli>Dried Pork Floss and Scallion Bun\u003c/li>\n\u003cli>Multigrain Rice Wrap\u003c/li>\n\u003cli>Chicken Feet\u003c/li>\n\u003cli>And a trio of sauces – Spicy Soy, Red Vinegar with Ginger, and X.O. Sauce\u003c/li>\n\u003c/ul>\n\u003cp>Want to catch a glimpse of celebrity chef Martin Yan? He will be popping in the restaurant occasionally during the New Year celebration, but your best bet is to follow them on social media (@tastemychina) for updates on his whereabouts.\u003c/p>\n\u003ch2>Tay Ho Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JWaFfuRzTJM2\">344 12th St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Banh-Tet-e1548269991289.jpg\" alt=\"Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf. \u003ccite>(Tay Ho Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tay Ho Oakland (a \u003ca href=\"https://www.kqed.org/checkplease/18101/check-please-bay-area-season-12-reviews-the-tadich-grill-slow-hand-bbq-tay-ho-oakland-restaurant-bar\">Check, Please! Bay Area\u003c/a> alumnus) will be closed February 3rd-5th, but they will be serving up Vietnamese traditional dishes the whole week before and the whole week after in celebration. To be clear, that means January 29nd-February 2nd and February 6th-February 10th!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The traditional dishes they plan on serving include caramel braised pork belly and eggs (\u003ci>thit kho trung\u003c/i>), the traditional Vietnamese Tet sticky rice cake (\u003ci>bánh tet\u003c/i>) and pickled vegetable (\u003ci>Dua Mon\u003c/i>). Bonus, they’re going to have a special themed cocktail as well!\u003c/p>\n\u003ch2>Harborview Restaurant and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zJoZC8fLKh32\">4 Embarcadero Center\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cfigure id=\"attachment_132219\" class=\"wp-caption aligncenter\" style=\"max-width: 1759px\">\u003cimg class=\"size-full wp-image-132219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image1.jpeg\" alt='The \"Prosperity Toss,\" a Cantonese-style raw fish salad.' width=\"1759\" height=\"1353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1.jpeg 1759w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-160x123.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-800x615.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-768x591.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1020x785.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1200x923.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1180x908.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-960x738.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-240x185.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-375x288.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-520x400.jpeg 520w\" sizes=\"(max-width: 1759px) 100vw, 1759px\">\u003cfigcaption class=\"wp-caption-text\">The \"Prosperity Toss,\" a Cantonese-style raw fish salad. \u003ccite>(Harborview Restaurant & Bar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to splurge even more? Harborview Restaurant and Bar, the new restaurant that opened last fall in place of Crystal Jade, is offering two decadent options (with a price point to match). The more expensive menu is $1188 and serves 10 people, but it includes items like lobster, abalone and truffle. For a bit more, they have a menu of add-on items like Braised Abalone with Fish Maw ($55), Roasted Pork Knuckle ($38), Pan Fried Coconut Sticky Rice ($6) and so on.\u003c/p>\n\u003cp>The menu will be available from February 1st-February 23rd. The end date is the same date as the Chinese New Year Parade in San Francisco so you could go for a meal and then watch a show.\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/v2QKF2pLbSG2\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003c/p>\n\u003cfigure id=\"attachment_132231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dec18-cocktail6CREDIT_TIV-Branding-e1548373730338.jpg\" alt=\"Special themed cocktails will be available at the Presidio Social Club.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Special themed cocktails will be available at the Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is kicking off the Chinese New Year with its first-ever celebration on February 6th with a special dinner from 6-9pm (regular dinner seating won't be available that night). For $75, you get two drinks and access to all dining stations, and the evening will feature dim sum carts, a Master Soup Dumpling maker, Chinese Lion Dancers, themed cocktails, and more. From February 5th-12th, Presidio Social Club will also have rotating specialty a la carte menu items inspired by the Lunar New Year.\u003c/p>\n\u003cp>For dim sum options at said special dinner, you'll find tasty items like mui choy kow yut (pork belly stewed in Chinese black vinegar & preserved greens), hoi sin shumai (shrimp & petrale sole shumai), spareribs, and more. Noodles, dumplings and bigger items will include offerings like Chef Williams’s hand pulled noodles with beef shortribs, xiao long baos, PSC’s favorite Broadway & Columbus duck noodles (Chinatown roast duck, pappardelle noodles, duck broth, butter & scallions) and steamed whole fish.\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/presidio-social-clubs-pschinese-new-year-tickets-54608844524\">Tickets are still available.\u003c/a>\u003c/p>\n\u003ch2>Dragon Beaux\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9LnVTUYHTno\">5700 Geary Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>When asked if they were doing anything special, Dragon Beaux came through...with four different options! The Family Dinner Set Menus A ($668) and B ($599) can both serve 10 people, and Family Dinner Set Menus C ($228) and D ($228) are recommended for 4-6 guests. All the menus definitely look delicious, but Menu B caught my eye:\u003c/p>\n\u003cul>\n\u003cli>Super BBQ Combo Platter\u003c/li>\n\u003cli>Sauteed A4 Wagyu Beef Cube with Wild Mushroom in Teriyaki Sauce\u003c/li>\n\u003cli>Crispy Almond Prawn in Honey Aioli\u003c/li>\n\u003cli>Fish Maw & Dried Scallop Chicken Soup\u003c/li>\n\u003cli>Braised Dried Oyster with Pig Tongue & Black Seaweed\u003c/li>\n\u003cli>Steamed Lobsters with Garlic Sauce\u003c/li>\n\u003cli>Steamed Concubine Chicken\u003c/li>\n\u003cli>Smoked Chili Sea Bass\u003c/li>\n\u003cli>Gold & Silver Egg Fried Rice\u003c/li>\n\u003c/ul>\n\u003cp>These menus are available from February 1st-February 10th. Yum!\u003c/p>\n\u003ch2>E&O Kitchen and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zSb4PrhkXdJ2\">314 Sutter St\u003c/a>\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>At Union Square's modern Asian restaurant, E&O Kitchen and Bar, Executive Chef Sharon Nahm has created a pork-centric menu in celebration of the new year. This hog wild menu will feature pork dishes from different regions of Asia. And don’t forget the pairings! Cheeky pig themed beers and cocktails will also be featured throughout the month of February to keep the Year of the Pig celebration going.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>How are you celebrating the Lunar New Year? Is it with family and friends? Are you flying, driving, or hopping on the train anywhere? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your celebrations!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lunar New Year is almost upon us, and anyone whose family celebrates this momentous annual affair is probably already preparing for the big day. Fact: Lunar New Year is the beginning of the year for people who follow the lunar calendar (literally a calendar coordinated by the cycles of the moon). Chinese New Year, Vietnamese New Year (Tết), and so on fall under this umbrella. If you feel like going out, there's always the \u003ca href=\"https://www.facebook.com/events/2327557967467662/\">Oakland Lunar New Year Celebration\u003c/a> (Feb. 10th), the \u003ca href=\"https://chineseparade.com/\">San Francisco Parade\u003c/a> (Feb. 23rd), the \u003ca href=\"https://www.facebook.com/events/259068311464506/\">San Jose Lunar New Year-Tet Festival\u003c/a> (Feb. 8-10), and more.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>If your family doesn’t feel like cooking but do want to celebrate the Year of the Pig, we’ve assembled a list of a few locations doing special menus. If you know of other restaurants or pop-ups celebrating Lunar New Year with something special, let us know!\u003c/p>\n\u003ch2>M.Y. China\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/qe2vuvwhQk52\">845 Market St level 4\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>From February 5th-February 23rd, 2019, M.Y. China is celebrating the Year of the Pig with a big menu suggested for sharing between six people ($288) so groups of friends and family can all come in and celebrate Lunar New Year together. Dishes include Happy Family Soup (chicken, lamb, pork, bamboo shoots, wild mushroom medley), Salted Egg Yolk Shrimp, Sweet Taro Soup and more.\u003c/p>\n\u003cfigure id=\"attachment_132190\" class=\"wp-caption aligncenter\" style=\"max-width: 905px\">\u003cimg class=\"size-full wp-image-132190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image003.jpg\" alt=\"MY China's Piggie Basket\" width=\"905\" height=\"923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003.jpg 905w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-800x816.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-768x783.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-375x382.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-520x530.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-64x64.jpg 64w\" sizes=\"(max-width: 905px) 100vw, 905px\">\u003cfigcaption class=\"wp-caption-text\">MY China's Piggie Basket \u003ccite>(Marc Stokes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Executive Chef Tony Wu and his culinary team have added a special dim sum extravaganza for smaller groups to share! The $55 Piggie Basket includes:\u003c/p>\n\u003cul>\n\u003cli>(3) Lava Pigg Bao\u003c/li>\n\u003cli>(3) Lamb Shiu Mai\u003c/li>\n\u003cli>(3) Crab Roe Juicy Dumpling\u003c/li>\n\u003cli>(3) Tofu with Shrimp\u003c/li>\n\u003cli>(3) Pan Fried Pork and Scallion Bao\u003c/li>\n\u003cli>(3) Seafood Dumpling\u003c/li>\n\u003cli>(3) Har Gow\u003c/li>\n\u003cli>Dried Pork Floss and Scallion Bun\u003c/li>\n\u003cli>Multigrain Rice Wrap\u003c/li>\n\u003cli>Chicken Feet\u003c/li>\n\u003cli>And a trio of sauces – Spicy Soy, Red Vinegar with Ginger, and X.O. Sauce\u003c/li>\n\u003c/ul>\n\u003cp>Want to catch a glimpse of celebrity chef Martin Yan? He will be popping in the restaurant occasionally during the New Year celebration, but your best bet is to follow them on social media (@tastemychina) for updates on his whereabouts.\u003c/p>\n\u003ch2>Tay Ho Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JWaFfuRzTJM2\">344 12th St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Banh-Tet-e1548269991289.jpg\" alt=\"Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf. \u003ccite>(Tay Ho Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tay Ho Oakland (a \u003ca href=\"https://www.kqed.org/checkplease/18101/check-please-bay-area-season-12-reviews-the-tadich-grill-slow-hand-bbq-tay-ho-oakland-restaurant-bar\">Check, Please! Bay Area\u003c/a> alumnus) will be closed February 3rd-5th, but they will be serving up Vietnamese traditional dishes the whole week before and the whole week after in celebration. To be clear, that means January 29nd-February 2nd and February 6th-February 10th!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The traditional dishes they plan on serving include caramel braised pork belly and eggs (\u003ci>thit kho trung\u003c/i>), the traditional Vietnamese Tet sticky rice cake (\u003ci>bánh tet\u003c/i>) and pickled vegetable (\u003ci>Dua Mon\u003c/i>). Bonus, they’re going to have a special themed cocktail as well!\u003c/p>\n\u003ch2>Harborview Restaurant and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zJoZC8fLKh32\">4 Embarcadero Center\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cfigure id=\"attachment_132219\" class=\"wp-caption aligncenter\" style=\"max-width: 1759px\">\u003cimg class=\"size-full wp-image-132219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image1.jpeg\" alt='The \"Prosperity Toss,\" a Cantonese-style raw fish salad.' width=\"1759\" height=\"1353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1.jpeg 1759w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-160x123.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-800x615.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-768x591.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1020x785.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1200x923.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1180x908.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-960x738.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-240x185.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-375x288.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-520x400.jpeg 520w\" sizes=\"(max-width: 1759px) 100vw, 1759px\">\u003cfigcaption class=\"wp-caption-text\">The \"Prosperity Toss,\" a Cantonese-style raw fish salad. \u003ccite>(Harborview Restaurant & Bar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to splurge even more? Harborview Restaurant and Bar, the new restaurant that opened last fall in place of Crystal Jade, is offering two decadent options (with a price point to match). The more expensive menu is $1188 and serves 10 people, but it includes items like lobster, abalone and truffle. For a bit more, they have a menu of add-on items like Braised Abalone with Fish Maw ($55), Roasted Pork Knuckle ($38), Pan Fried Coconut Sticky Rice ($6) and so on.\u003c/p>\n\u003cp>The menu will be available from February 1st-February 23rd. The end date is the same date as the Chinese New Year Parade in San Francisco so you could go for a meal and then watch a show.\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/v2QKF2pLbSG2\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003c/p>\n\u003cfigure id=\"attachment_132231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dec18-cocktail6CREDIT_TIV-Branding-e1548373730338.jpg\" alt=\"Special themed cocktails will be available at the Presidio Social Club.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Special themed cocktails will be available at the Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is kicking off the Chinese New Year with its first-ever celebration on February 6th with a special dinner from 6-9pm (regular dinner seating won't be available that night). For $75, you get two drinks and access to all dining stations, and the evening will feature dim sum carts, a Master Soup Dumpling maker, Chinese Lion Dancers, themed cocktails, and more. From February 5th-12th, Presidio Social Club will also have rotating specialty a la carte menu items inspired by the Lunar New Year.\u003c/p>\n\u003cp>For dim sum options at said special dinner, you'll find tasty items like mui choy kow yut (pork belly stewed in Chinese black vinegar & preserved greens), hoi sin shumai (shrimp & petrale sole shumai), spareribs, and more. Noodles, dumplings and bigger items will include offerings like Chef Williams’s hand pulled noodles with beef shortribs, xiao long baos, PSC’s favorite Broadway & Columbus duck noodles (Chinatown roast duck, pappardelle noodles, duck broth, butter & scallions) and steamed whole fish.\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/presidio-social-clubs-pschinese-new-year-tickets-54608844524\">Tickets are still available.\u003c/a>\u003c/p>\n\u003ch2>Dragon Beaux\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9LnVTUYHTno\">5700 Geary Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>When asked if they were doing anything special, Dragon Beaux came through...with four different options! The Family Dinner Set Menus A ($668) and B ($599) can both serve 10 people, and Family Dinner Set Menus C ($228) and D ($228) are recommended for 4-6 guests. All the menus definitely look delicious, but Menu B caught my eye:\u003c/p>\n\u003cul>\n\u003cli>Super BBQ Combo Platter\u003c/li>\n\u003cli>Sauteed A4 Wagyu Beef Cube with Wild Mushroom in Teriyaki Sauce\u003c/li>\n\u003cli>Crispy Almond Prawn in Honey Aioli\u003c/li>\n\u003cli>Fish Maw & Dried Scallop Chicken Soup\u003c/li>\n\u003cli>Braised Dried Oyster with Pig Tongue & Black Seaweed\u003c/li>\n\u003cli>Steamed Lobsters with Garlic Sauce\u003c/li>\n\u003cli>Steamed Concubine Chicken\u003c/li>\n\u003cli>Smoked Chili Sea Bass\u003c/li>\n\u003cli>Gold & Silver Egg Fried Rice\u003c/li>\n\u003c/ul>\n\u003cp>These menus are available from February 1st-February 10th. Yum!\u003c/p>\n\u003ch2>E&O Kitchen and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zSb4PrhkXdJ2\">314 Sutter St\u003c/a>\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>At Union Square's modern Asian restaurant, E&O Kitchen and Bar, Executive Chef Sharon Nahm has created a pork-centric menu in celebration of the new year. This hog wild menu will feature pork dishes from different regions of Asia. And don’t forget the pairings! Cheeky pig themed beers and cocktails will also be featured throughout the month of February to keep the Year of the Pig celebration going.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>How are you celebrating the Lunar New Year? Is it with family and friends? Are you flying, driving, or hopping on the train anywhere? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your celebrations!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: El Pípila, Paper Rooster, Prime Rib Specials, Crab Feast",
"title": "Table Talk: El Pípila, Paper Rooster, Prime Rib Specials, Crab Feast",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk gives you a taste of what’s on the menu at the newly opened El Pípila in SoMa and Paper Rooster in the Tenderloin, plus a crab feast for Valentine’s Day, and two ongoing prime rib specials.\u003c/p>\n\u003ch2>Enjoy a Meal of Soulful, Guanajuatan Cuisine at El Pípila\u003c/h2>\n\u003cp>\u003ca href=\"https://www.elpipila.com\">El Pípila\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5PSEEL221D22\">879 Brannan St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Sat 11am–7pm\u003c/p>\n\u003cfigure id=\"attachment_132246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132246\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/shrimp-tacos-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shrimp tacos with crema, pico de gallo, and cabbage. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's nothing like home cooking, and at the newly open \u003ca href=\"https://www.elpipila.com\">\u003cstrong>El Pípila\u003c/strong>\u003c/a> in SoMa, you can pretend owner Guadalupe Guerrero and her daughters Brenda and Alejandra are cooking just for you. This stylish counter restaurant is a dream come true for this hardworking family who has been working on this restaurant for over five years (Guadalupe was accepted in the La Cocina incubator program in 2012). It also took a number of partners, architects, contractors, and more who offered in-kind donations and pro bono services to pull it all off, and now we all benefit by having this hard-won restaurant in our city.\u003c/p>\n\u003cfigure id=\"attachment_132247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132247\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/pozole-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-1200x799.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A tasting portion of the pozole verde at El Pípila, a San Francisco favorite. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is based on authentic dishes from Guanajuato and special family recipes, with everything made by hand — Guadalupe’s pozole verde (with bacon) is a must, a bright and super-satisfying tomatillo-based chicken stew with cilantro, serrano chiles, and garlic. It will fix any cold or bad day — there's a reason it has a dedicated following.\u003c/p>\n\u003cp>There are hearty enchiladas, her famed beef albondigas, sopes, a variety of flautas, and the tacos include a savory nopales taco with chile negro, their famous carnitas, and lightly fried shrimp tacos with pico de gallo, a Guerrero family favorite. Tortillas are made by hand with fresh masa from Oakland’s La Finca Tortillería, and you can also try the bigote dorado, a large corn masa pocket filled with carne asada, lettuce, cream, and queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_132244\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/pipila-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">El Pípila is now a stylish counter restaurant in SoMa. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since they’re right across from Airbnb, you’ll also find some updated dishes, like a kale salad with fresh nopales, pinto beans, cherry tomatoes, red onion, queso fresco, and spicy cilantro vinaigrette that brings it all together — it’s a healthy yet hearty main dish salad.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132243\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132243\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/guerrero-family-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Brenda and Guadalupe Guerrero. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Guadalupe first emigrated to the United States in 1998, she worked 12-hour days at a taqueria in Berkeley, seven days a week, in order to save up enough money to bring her two daughters here. And now they're all working together, in their very own restaurant that is full of heart and soul and pride. It's a sweet ending, just like their chocoflan.\u003c/p>\n\u003ch2>A New Chinese-American Sandwich Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.paperrooster.com\">Paper Rooster\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/fWgkebNMo2G2\">670 Larkin St., San Francisco\u003c/a>\u003cbr>\nMon–Sat 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_132239\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/paper-rooster-fried-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Warrior fried chicken sandwich with housemade sriracha chips and a freshly made ginger soda. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sandwich lovers, if you’re looking to mix up your usual selection of turkey, banh mi, or an Italian combo, there’s a new Chinese-American sandwich shop in the Tenderloin called \u003cstrong>\u003ca href=\"https://www.paperrooster.com\">Paper Rooster\u003c/a> \u003c/strong>in the former The Chairman location. SF native and exceedingly kind owner Stanley Yee is a first-time restaurant owner, and puts so much thought into the assembly of these sandwiches, which are either made with chicken or are vegetarian.\u003c/p>\n\u003cfigure id=\"attachment_132240\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/paper-rooster-emperor-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Emperor chicken sandwich with hoisin mayo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Emperor is like a rich chicken salad (it’s a wetter style of sandwich) made of roasted halal chicken dressed with hoisin-mayo, plus crispy chicken skin inside, sliced housemade pickles, spring onion, and sliced tomato, all nestled in a torpedo roll from Panorama that comes with griddle marks from a panino press (the Reserve is made with XO sauce instead of hoisin). It has a little kick to it and is quite a hearty sandwich for $10. I recommend getting a side of the housemade sriracha chips ($3.25) and putting some in your sandwich as you eat it for extra crunch. There are six chicken sandwiches to choose from.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are also two fried chicken options, with jasmine tea–brined chicken, garlic aioli, and tomatoes; if you get the Warrior, you get housemade Vietnamese pickles, while the General comes with sweet chile sauce and greens. The fried chicken has a dark and craggy coating (but isn’t covered with too much breading) and has a juicy interior, which contrasts perfectly with the sliced pickle. There are a couple fried sriracha tofu options as well.\u003c/p>\n\u003cp>Vegetarians will also find a five-spice eggplant and mushroom sandwich, or fennel-artichoke salad, or roasted Chinese BBQ sweet potatoes. Sadly the winter tomatoes were rather wan, but here’s hoping Yee sources some that have a bit more life and color to them until summer tomatoes return in all their glory.\u003c/p>\n\u003cp>There are housemade sodas as well, made with his own syrups—“The Super” ginger ale is bright and spicy, and comes with ginger syrup, fresh lime juice, lime rind, and carbonated water, and is an awesome soda to pair with the chicken sandwiches. There’s also a jasmine or lime soda. Grab some Pocky on your way out and start thinking about which sandwich you want to try next.\u003c/p>\n\u003ch2>\u003cb>Forget the Roses, Hit Up a Crab Feast for Valentine’s Day Instead\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2huzsFWdhTC2\">1548 Stockton St., San Francisco\u003c/a>\u003cbr>\nThursday, February 14, 6:30pm–9:30pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/2019-tacolicious-valentines-day-crab-bender-tickets-54563241123?aff=ebdssbdestsearch\">Tickets\u003c/a>: $120, including tip (not tax)\u003c/p>\n\u003cfigure id=\"attachment_132241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132241\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Screen-Shot-2019-01-09-at-9.04.54-AM-800x579.png\" alt=\"\" width=\"800\" height=\"579\">\u003cfigcaption class=\"wp-caption-text\">The Crab Bender at Tacolicious is a fun Valentine's Day option for everyone. \u003ccite>(Ron Escobar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wanna get crabby for Valentine's Day? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> is hosting their annual \u003cstrong>Crab Bender\u003c/strong>, which is when singles, BFFs, couples, and strangers all get together around a communal table covered with newspaper, roll up their sleeves, and get pickin’ on a feast of roasted Dungeness crab (with fennel, thyme, and chile). You also get Mexican-style clam chowder with charred poblanos and bacon; Josey Baker bread; winter chopped salad with chicories and Gorgonzola; and horchata pot de crème. Beer pairings will be provided by Alameda-based Faction Brewing. Now that's a love fest.\u003c/p>\n\u003ch2>\u003cb>Prime Rib Lovers Have Two New Prix-Fixe Dinner Options\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://onemarket.com/\">One Market Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Tp61WB74DvQ2\">1 Market St., San Francisco\u003c/a>\u003cbr>\n$47.95 and up, plus tax and gratuity\u003cbr>\nFriday and Saturday nights, 5:30pm–9pm\u003c/p>\n\u003cp>\u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/pVbGxBNHZtT2\">564 Fourth St., San Francisco\u003c/a>\u003cbr>\n$55 per guest, plus tax, 4% surcharge, and 20% gratuity\u003cbr>\nLast Sundays, 4pm–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_132242\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/One-Market-Restaurant_Prime-Rib_credit-OMR-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Rotisserie wood–fired prime rib roast at One Market. \u003ccite>(One Market Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you’re going to indulge in a steak dinner, prime rib remains a favorite of many steak lovers. There are two new options for you to get your prime rib on, starting with \u003ca href=\"https://onemarket.com/\">\u003cb>One Market Restaurant\u003c/b>\u003c/a>, where chef Mark Dommen is now serving rotisserie wood–fired prime rib every Friday and Saturday night from 5:30pm–9pm. It’s part of a special \u003cstrong>prix-fixe prime rib dinner\u003c/strong>, featuring a classic Pt. Reyes Blue Cheese wedge salad to start, followed by your choice of the “Market Street cut” ($47.95) or bone-in cut ($55.95) of rotisserie wood–fired prime rib, served with creamed spinach, horseradish cream, and made-to-order popovers. For\u003cspan class=\"Apple-converted-space\"> \u003c/span>just $4.95, you can add a Singular Sensation dessert, such as bergamot-citrus meringue tart, the famed Bradley’s butterscotch pudding, or chocolate toffee almond crunch cake.\u003c/p>\n\u003cp>Over at \u003ca href=\"http://cockscombsf.com/\">\u003cb>Cockscomb\u003c/b>\u003c/a>, chef Chris Cosentino's holiday prime rib was so popular they decided to extend it into a monthly dinner special on the last Sunday of every month. The \u003cstrong>Prime Rib Sunday Supper\u003c/strong> is a three-course, prix-fixe menu with a choice of three beef cuts (Queen Cut: 16oz. boneless; English Cut: 16oz. boneless, sliced thin, English-style; or King Cut: 24oz. with bone, $5 supplement), served with horseradish, au jus, and popovers.\u003c/p>\n\u003cp>You also get two accompaniments, such as fried Brussels sprouts with agrodolce, garlicky collard greens, baked potato, or cheesy, whipped Aligot potatoes, and more. You also get a wedge salad with chopped egg, bacon, and creamy blue cheese dressing. For dessert, you can choose banana cream pie or sticky toffee pudding.\u003cspan class=\"Apple-converted-space\"> Now that's one way to combat the Sunday Scaries.\u003c/span>\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>This week’s Table Talk gives you a taste of what’s on the menu at the newly opened El Pípila in SoMa and Paper Rooster in the Tenderloin, plus a crab feast for Valentine’s Day, and two ongoing prime rib specials.\u003c/p>\n\u003ch2>Enjoy a Meal of Soulful, Guanajuatan Cuisine at El Pípila\u003c/h2>\n\u003cp>\u003ca href=\"https://www.elpipila.com\">El Pípila\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5PSEEL221D22\">879 Brannan St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Sat 11am–7pm\u003c/p>\n\u003cfigure id=\"attachment_132246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132246\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/shrimp-tacos-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shrimp tacos with crema, pico de gallo, and cabbage. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's nothing like home cooking, and at the newly open \u003ca href=\"https://www.elpipila.com\">\u003cstrong>El Pípila\u003c/strong>\u003c/a> in SoMa, you can pretend owner Guadalupe Guerrero and her daughters Brenda and Alejandra are cooking just for you. This stylish counter restaurant is a dream come true for this hardworking family who has been working on this restaurant for over five years (Guadalupe was accepted in the La Cocina incubator program in 2012). It also took a number of partners, architects, contractors, and more who offered in-kind donations and pro bono services to pull it all off, and now we all benefit by having this hard-won restaurant in our city.\u003c/p>\n\u003cfigure id=\"attachment_132247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132247\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/pozole-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/pozole-1200x799.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A tasting portion of the pozole verde at El Pípila, a San Francisco favorite. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is based on authentic dishes from Guanajuato and special family recipes, with everything made by hand — Guadalupe’s pozole verde (with bacon) is a must, a bright and super-satisfying tomatillo-based chicken stew with cilantro, serrano chiles, and garlic. It will fix any cold or bad day — there's a reason it has a dedicated following.\u003c/p>\n\u003cp>There are hearty enchiladas, her famed beef albondigas, sopes, a variety of flautas, and the tacos include a savory nopales taco with chile negro, their famous carnitas, and lightly fried shrimp tacos with pico de gallo, a Guerrero family favorite. Tortillas are made by hand with fresh masa from Oakland’s La Finca Tortillería, and you can also try the bigote dorado, a large corn masa pocket filled with carne asada, lettuce, cream, and queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_132244\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/pipila-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">El Pípila is now a stylish counter restaurant in SoMa. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since they’re right across from Airbnb, you’ll also find some updated dishes, like a kale salad with fresh nopales, pinto beans, cherry tomatoes, red onion, queso fresco, and spicy cilantro vinaigrette that brings it all together — it’s a healthy yet hearty main dish salad.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132243\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132243\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/guerrero-family-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Brenda and Guadalupe Guerrero. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Guadalupe first emigrated to the United States in 1998, she worked 12-hour days at a taqueria in Berkeley, seven days a week, in order to save up enough money to bring her two daughters here. And now they're all working together, in their very own restaurant that is full of heart and soul and pride. It's a sweet ending, just like their chocoflan.\u003c/p>\n\u003ch2>A New Chinese-American Sandwich Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.paperrooster.com\">Paper Rooster\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/fWgkebNMo2G2\">670 Larkin St., San Francisco\u003c/a>\u003cbr>\nMon–Sat 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_132239\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/paper-rooster-fried-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Warrior fried chicken sandwich with housemade sriracha chips and a freshly made ginger soda. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sandwich lovers, if you’re looking to mix up your usual selection of turkey, banh mi, or an Italian combo, there’s a new Chinese-American sandwich shop in the Tenderloin called \u003cstrong>\u003ca href=\"https://www.paperrooster.com\">Paper Rooster\u003c/a> \u003c/strong>in the former The Chairman location. SF native and exceedingly kind owner Stanley Yee is a first-time restaurant owner, and puts so much thought into the assembly of these sandwiches, which are either made with chicken or are vegetarian.\u003c/p>\n\u003cfigure id=\"attachment_132240\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/paper-rooster-emperor-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Emperor chicken sandwich with hoisin mayo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Emperor is like a rich chicken salad (it’s a wetter style of sandwich) made of roasted halal chicken dressed with hoisin-mayo, plus crispy chicken skin inside, sliced housemade pickles, spring onion, and sliced tomato, all nestled in a torpedo roll from Panorama that comes with griddle marks from a panino press (the Reserve is made with XO sauce instead of hoisin). It has a little kick to it and is quite a hearty sandwich for $10. I recommend getting a side of the housemade sriracha chips ($3.25) and putting some in your sandwich as you eat it for extra crunch. There are six chicken sandwiches to choose from.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are also two fried chicken options, with jasmine tea–brined chicken, garlic aioli, and tomatoes; if you get the Warrior, you get housemade Vietnamese pickles, while the General comes with sweet chile sauce and greens. The fried chicken has a dark and craggy coating (but isn’t covered with too much breading) and has a juicy interior, which contrasts perfectly with the sliced pickle. There are a couple fried sriracha tofu options as well.\u003c/p>\n\u003cp>Vegetarians will also find a five-spice eggplant and mushroom sandwich, or fennel-artichoke salad, or roasted Chinese BBQ sweet potatoes. Sadly the winter tomatoes were rather wan, but here’s hoping Yee sources some that have a bit more life and color to them until summer tomatoes return in all their glory.\u003c/p>\n\u003cp>There are housemade sodas as well, made with his own syrups—“The Super” ginger ale is bright and spicy, and comes with ginger syrup, fresh lime juice, lime rind, and carbonated water, and is an awesome soda to pair with the chicken sandwiches. There’s also a jasmine or lime soda. Grab some Pocky on your way out and start thinking about which sandwich you want to try next.\u003c/p>\n\u003ch2>\u003cb>Forget the Roses, Hit Up a Crab Feast for Valentine’s Day Instead\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2huzsFWdhTC2\">1548 Stockton St., San Francisco\u003c/a>\u003cbr>\nThursday, February 14, 6:30pm–9:30pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/2019-tacolicious-valentines-day-crab-bender-tickets-54563241123?aff=ebdssbdestsearch\">Tickets\u003c/a>: $120, including tip (not tax)\u003c/p>\n\u003cfigure id=\"attachment_132241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132241\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Screen-Shot-2019-01-09-at-9.04.54-AM-800x579.png\" alt=\"\" width=\"800\" height=\"579\">\u003cfigcaption class=\"wp-caption-text\">The Crab Bender at Tacolicious is a fun Valentine's Day option for everyone. \u003ccite>(Ron Escobar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wanna get crabby for Valentine's Day? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> is hosting their annual \u003cstrong>Crab Bender\u003c/strong>, which is when singles, BFFs, couples, and strangers all get together around a communal table covered with newspaper, roll up their sleeves, and get pickin’ on a feast of roasted Dungeness crab (with fennel, thyme, and chile). You also get Mexican-style clam chowder with charred poblanos and bacon; Josey Baker bread; winter chopped salad with chicories and Gorgonzola; and horchata pot de crème. Beer pairings will be provided by Alameda-based Faction Brewing. Now that's a love fest.\u003c/p>\n\u003ch2>\u003cb>Prime Rib Lovers Have Two New Prix-Fixe Dinner Options\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://onemarket.com/\">One Market Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Tp61WB74DvQ2\">1 Market St., San Francisco\u003c/a>\u003cbr>\n$47.95 and up, plus tax and gratuity\u003cbr>\nFriday and Saturday nights, 5:30pm–9pm\u003c/p>\n\u003cp>\u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/pVbGxBNHZtT2\">564 Fourth St., San Francisco\u003c/a>\u003cbr>\n$55 per guest, plus tax, 4% surcharge, and 20% gratuity\u003cbr>\nLast Sundays, 4pm–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_132242\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/One-Market-Restaurant_Prime-Rib_credit-OMR-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Rotisserie wood–fired prime rib roast at One Market. \u003ccite>(One Market Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you’re going to indulge in a steak dinner, prime rib remains a favorite of many steak lovers. There are two new options for you to get your prime rib on, starting with \u003ca href=\"https://onemarket.com/\">\u003cb>One Market Restaurant\u003c/b>\u003c/a>, where chef Mark Dommen is now serving rotisserie wood–fired prime rib every Friday and Saturday night from 5:30pm–9pm. It’s part of a special \u003cstrong>prix-fixe prime rib dinner\u003c/strong>, featuring a classic Pt. Reyes Blue Cheese wedge salad to start, followed by your choice of the “Market Street cut” ($47.95) or bone-in cut ($55.95) of rotisserie wood–fired prime rib, served with creamed spinach, horseradish cream, and made-to-order popovers. For\u003cspan class=\"Apple-converted-space\"> \u003c/span>just $4.95, you can add a Singular Sensation dessert, such as bergamot-citrus meringue tart, the famed Bradley’s butterscotch pudding, or chocolate toffee almond crunch cake.\u003c/p>\n\u003cp>Over at \u003ca href=\"http://cockscombsf.com/\">\u003cb>Cockscomb\u003c/b>\u003c/a>, chef Chris Cosentino's holiday prime rib was so popular they decided to extend it into a monthly dinner special on the last Sunday of every month. The \u003cstrong>Prime Rib Sunday Supper\u003c/strong> is a three-course, prix-fixe menu with a choice of three beef cuts (Queen Cut: 16oz. boneless; English Cut: 16oz. boneless, sliced thin, English-style; or King Cut: 24oz. with bone, $5 supplement), served with horseradish, au jus, and popovers.\u003c/p>\n\u003cp>You also get two accompaniments, such as fried Brussels sprouts with agrodolce, garlicky collard greens, baked potato, or cheesy, whipped Aligot potatoes, and more. You also get a wedge salad with chopped egg, bacon, and creamy blue cheese dressing. For dessert, you can choose banana cream pie or sticky toffee pudding.\u003cspan class=\"Apple-converted-space\"> Now that's one way to combat the Sunday Scaries.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Places in the Bay Area to Find the Perfect Donut",
"title": "5 Places in the Bay Area to Find the Perfect Donut",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">When it comes to a simple morning indulgence, few things beat a cup of coffee and a warm donut—except maybe \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">two \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">donuts. Luckily, like with most foodie favorites, the Bay Area has a plethora of donut spots for you to try. Maybe you’re looking for the best classic donut, or you want to try a bunch of different flavors without committing to an entire donut. Maybe you’re on the hunt for an understated yet satisfying vegan option. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For this Bay Area Bites Guide, we have you covered. We’ve rounded up some classic favorites and exciting newcomers to the donut scenes in San Francisco and Oakland, taking you on a tasty tour from one side of the Bay bridge to the other. It’s worth noting, however, that this list is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">not \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">exhaustive. There are always new sweet spots to be discovered—even if you haven’t had your coffee yet.\u003c/span>\u003c/p>\n\u003ch2>Twisted Donuts\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GPiRYaorxGy\">1243 Noriega St\u003c/a>\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cfigure id=\"attachment_130743\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130743\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2225-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1200x759.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1180x746.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-960x607.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-520x329.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of coffee and a Fruirrito at Twisted Donuts in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Located smack in the middle of the Sunset district in San Francisco (just between the Inner and the Outer), \u003ca href=\"http://twisteddonutsf.com\">Twisted Donuts\u003c/a> is a small shop with a lot to offer. Open since 2014, Twisted specializes in nailing the classics during the week, like their old-fashioned cake or bavarian cream-filled donuts. But on the weekends, you can expand your palate to something a little more adventurous—like a “Fruirrito.”\u003c/p>\n\u003cp>A Fruirrito is a deep-fried wrapped confection filled with something sweet and it is absolutely a two-person undertaking. For example, the Nutella Fruirrito is layers of flakey pastry wrapped burrito-style around Nutella filling. The outside is glazed with sugar and topped with walnuts. It’s delicious, ridiculous, and unique to Twisted’s weekend menu.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like many donut shops around the Bay, Twisted Donuts asks for a $5 minimum when using your card for purchases, so either bring cash or plan to grab a cup of coffee to go with your donuts. If the latter, then be prepared for choice paralysis as the brew offerings range from several flavors, blends, and roasts so you can pair your cup with your bite. Once you’re ready, you can hike up the Mosaic Stairs on 16th, just a short walk away from Twisted. It’s a great view of the Bay and the perfect way to walk off your breakfast.\u003c/p>\n\u003ch2>Dynamo Donut + Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/S1o6A3JACfH2\">2760 24th St\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cfigure id=\"attachment_130744\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg\" alt=\"\" width=\"800\" height=\"1044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-768x1002.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1020x1330.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-920x1200.jpg 920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1180x1539.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-960x1252.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-375x489.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-520x678.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Camila Valdez on the roof of Dynamo Donut + Coffee.\u003c/figcaption>\u003c/figure>\n\u003cp>One of the first things you’ll notice walking up to \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a> on 24th street in the Mission is the original \u003ca href=\"http://www.camilavaldez.com/\">Camila Valdez\u003c/a> sculpture on the roof. Even though you have to crane your neck to see it, the pink donut with a pair of women’s legs attached is hard to miss. Luckily, Dynamo’s donuts are attention-grabbing, so between the art and the snacks there’s plenty to see.\u003c/p>\n\u003cp>Dynamo has an impressive list of regular offerings, including some gluten-free options, that are anything but “everyday donuts.” Flavors like Passionfruit Milk Chocolate and Maple Bacon Apple are on the board every day, or you can try a seasonal offering Pumpkin Chocolate Chip in October, or Persimmon in November. For the gluten-intolerant donut-lover there’s monthly options like carrot cake or lemon poppyseed, but as a heads up to those with especially sensitive allergies, “I Am Not a Glutens” donuts are fried in the same oil as their more gluteny counterparts.\u003c/p>\n\u003cp>While the Mission location is a walk-up window, they also have a few tables inside their retro-inspired space. The open kitchen layout makes it so you can watch the donut making process while you enjoy your breakfast. If you’d like to munch and walk, you can take in the murals at \u003ca href=\"https://goo.gl/maps/NUNeN1vxBuS2\">Balmy Alley\u003c/a> just a few blocks away.\u003c/p>\n\u003ch2>Donut Savant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mas7k6T6k792\">1934 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130746\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2241-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A couple of donut holes and a fresh pour-over at Donut Savant in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Jumping across the Bay Bridge lands you at \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a> in downtown Oakland, just outside the 19th street BART station. If you’re looking for a way to try a lot of different types of donuts without having to commit to a full dozen, then the wide variety of donut holes and bite-size pastries will be the perfect fit for you.\u003c/p>\n\u003cp>You may be familiar with the traditional donut hole—a small, bite-sized ball of donut meant to symbolize the middle of the donut that’s usually absent. In this case, however, you can get cronut holes and cinnamon roll holes in addition to more traditional glazed and cinnamon sugar donut holes. The cronut holes in particular are impressive as they manage to take all the flakey, sugary goodness of a cronut and make it bite-size without losing anything from the larger version. Of course, if you fall in love with a bite and want the full version, that’s always available as well.\u003c/p>\n\u003cp>If you’d like to order a pour-over and stay awhile with your donut samplings, then Donut Savant’s sleek and comfortable space has several tables for you to perch at. Otherwise, you can take a box to go and have a donut picnic at Lake Merritt, which is walking distance from the shop.\u003c/p>\n\u003ch2>Sweet Belly Desserts [CLOSED]\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MK8jMxzxtYN2\">435 19th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130747\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130747\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2244-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Two boxes of fresh donuts and dip at Sweet Belly Desserts.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d like to make a day of your donut tour, \u003ca href=\"https://www.sweetbellydesserts.com/\">Sweet Belly Desserts\u003c/a> is just around the corner from Donut Savant in downtown Oakland. The sugary answer to Uptown’s wildly popular \u003ca href=\"http://www.bellyuptown.com/\">Belly\u003c/a>, Sweet Belly offers handcrafted ice cream creations and other desserts. It’s the made-to-order mini donuts, however, that steal the show.\u003c/p>\n\u003cp>Much like its bright and immediately Instagrammable interior, ordering mini donuts at Sweet Belly is an experience. First, you decide the type of sugar your donuts will be tossed in—plain, cinnamon, and several exciting fruit options like citrus and strawberry. Then you choose a drizzle, which is a sweet syrup topping, and the dip, which can be a flavored whipped cream or a fruit sauce. It’s not until you’ve completed your order that the donuts are fried, making them fresh and still warm upon arrival.\u003c/p>\n\u003cp>Sweet Belly’s mini donuts come in boxes of six or twelve, and the packaging is lovely, with small designed desserts surrounding embossed lettering. You can take them as a gift or simply indulge in a few #foodie posts for your social media (we won’t blame you).\u003c/p>\n\u003cp>For those looking to satisfy a particularly intense sweet tooth, you can combine Sweet Belly’s handcrafted soft serve with a mini donut. It’s about $5 and it’s everything your daydream cravings have ever wanted.\u003c/p>\n\u003ch2>Pepples Donut Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/781GhxyGYMH2\">6037 San Pablo Ave.\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130749\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2253-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Outside of Pepples Donut Farm in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations all across the Bay, \u003ca href=\"https://www.vegandonut.farm/\">Pepples Donut Farm\u003c/a> is a favorite spot for vegan donuts—and just about vegan anything. Monday through Friday you can pick up donuts and coffee from 7am to 3pm, or you can settle in for a full vegan breakfast 9am to 230pm. If you’re more of a brunch person, then you can grab a table on Saturday or Sunday for Donut Farm’s full menu.\u003c/p>\n\u003cp>There are some skeptical parties that aren’t sure what to make of vegan baked goods. Generally, it’s clear that those skeptics simply haven’t tried them yet, and Donut Farm’s donuts are a great place to start. The plain cake donut, for example, is moist and springy, with the crunch of sugar on the outside that makes it a real “regular donut” imitator in every way. For the donut connoisseurs, the top shelf offerings range from Salted Caramel to Whiskey Tangerine Fig to Sweet Curry (if you can catch it on rotation).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’re more interested in weekend donuts than a full brunch event, then Donut Farm has a special roster of donuts only available on Saturday and Sunday. You can snag a Banana Fritter, Cinnamon Swirl Twist or a Jelly-Filled, for example.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">When it comes to a simple morning indulgence, few things beat a cup of coffee and a warm donut—except maybe \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">two \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">donuts. Luckily, like with most foodie favorites, the Bay Area has a plethora of donut spots for you to try. Maybe you’re looking for the best classic donut, or you want to try a bunch of different flavors without committing to an entire donut. Maybe you’re on the hunt for an understated yet satisfying vegan option. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For this Bay Area Bites Guide, we have you covered. We’ve rounded up some classic favorites and exciting newcomers to the donut scenes in San Francisco and Oakland, taking you on a tasty tour from one side of the Bay bridge to the other. It’s worth noting, however, that this list is \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">not \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">exhaustive. There are always new sweet spots to be discovered—even if you haven’t had your coffee yet.\u003c/span>\u003c/p>\n\u003ch2>Twisted Donuts\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GPiRYaorxGy\">1243 Noriega St\u003c/a>\u003cbr>\nSan Francisco, CA 94122\u003c/p>\n\u003cfigure id=\"attachment_130743\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130743\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2225-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1200x759.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-1180x746.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-960x607.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2225-520x329.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of coffee and a Fruirrito at Twisted Donuts in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Located smack in the middle of the Sunset district in San Francisco (just between the Inner and the Outer), \u003ca href=\"http://twisteddonutsf.com\">Twisted Donuts\u003c/a> is a small shop with a lot to offer. Open since 2014, Twisted specializes in nailing the classics during the week, like their old-fashioned cake or bavarian cream-filled donuts. But on the weekends, you can expand your palate to something a little more adventurous—like a “Fruirrito.”\u003c/p>\n\u003cp>A Fruirrito is a deep-fried wrapped confection filled with something sweet and it is absolutely a two-person undertaking. For example, the Nutella Fruirrito is layers of flakey pastry wrapped burrito-style around Nutella filling. The outside is glazed with sugar and topped with walnuts. It’s delicious, ridiculous, and unique to Twisted’s weekend menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many donut shops around the Bay, Twisted Donuts asks for a $5 minimum when using your card for purchases, so either bring cash or plan to grab a cup of coffee to go with your donuts. If the latter, then be prepared for choice paralysis as the brew offerings range from several flavors, blends, and roasts so you can pair your cup with your bite. Once you’re ready, you can hike up the Mosaic Stairs on 16th, just a short walk away from Twisted. It’s a great view of the Bay and the perfect way to walk off your breakfast.\u003c/p>\n\u003ch2>Dynamo Donut + Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/S1o6A3JACfH2\">2760 24th St\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003c/p>\n\u003cfigure id=\"attachment_130744\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg\" alt=\"\" width=\"800\" height=\"1044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-800x1044.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-768x1002.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1020x1330.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-920x1200.jpg 920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-1180x1539.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-960x1252.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-375x489.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2236-520x678.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Camila Valdez on the roof of Dynamo Donut + Coffee.\u003c/figcaption>\u003c/figure>\n\u003cp>One of the first things you’ll notice walking up to \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut + Coffee\u003c/a> on 24th street in the Mission is the original \u003ca href=\"http://www.camilavaldez.com/\">Camila Valdez\u003c/a> sculpture on the roof. Even though you have to crane your neck to see it, the pink donut with a pair of women’s legs attached is hard to miss. Luckily, Dynamo’s donuts are attention-grabbing, so between the art and the snacks there’s plenty to see.\u003c/p>\n\u003cp>Dynamo has an impressive list of regular offerings, including some gluten-free options, that are anything but “everyday donuts.” Flavors like Passionfruit Milk Chocolate and Maple Bacon Apple are on the board every day, or you can try a seasonal offering Pumpkin Chocolate Chip in October, or Persimmon in November. For the gluten-intolerant donut-lover there’s monthly options like carrot cake or lemon poppyseed, but as a heads up to those with especially sensitive allergies, “I Am Not a Glutens” donuts are fried in the same oil as their more gluteny counterparts.\u003c/p>\n\u003cp>While the Mission location is a walk-up window, they also have a few tables inside their retro-inspired space. The open kitchen layout makes it so you can watch the donut making process while you enjoy your breakfast. If you’d like to munch and walk, you can take in the murals at \u003ca href=\"https://goo.gl/maps/NUNeN1vxBuS2\">Balmy Alley\u003c/a> just a few blocks away.\u003c/p>\n\u003ch2>Donut Savant\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mas7k6T6k792\">1934 Broadway\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130746\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2241-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2241-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A couple of donut holes and a fresh pour-over at Donut Savant in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Jumping across the Bay Bridge lands you at \u003ca href=\"http://www.donutsavant.com/\">Donut Savant\u003c/a> in downtown Oakland, just outside the 19th street BART station. If you’re looking for a way to try a lot of different types of donuts without having to commit to a full dozen, then the wide variety of donut holes and bite-size pastries will be the perfect fit for you.\u003c/p>\n\u003cp>You may be familiar with the traditional donut hole—a small, bite-sized ball of donut meant to symbolize the middle of the donut that’s usually absent. In this case, however, you can get cronut holes and cinnamon roll holes in addition to more traditional glazed and cinnamon sugar donut holes. The cronut holes in particular are impressive as they manage to take all the flakey, sugary goodness of a cronut and make it bite-size without losing anything from the larger version. Of course, if you fall in love with a bite and want the full version, that’s always available as well.\u003c/p>\n\u003cp>If you’d like to order a pour-over and stay awhile with your donut samplings, then Donut Savant’s sleek and comfortable space has several tables for you to perch at. Otherwise, you can take a box to go and have a donut picnic at Lake Merritt, which is walking distance from the shop.\u003c/p>\n\u003ch2>Sweet Belly Desserts [CLOSED]\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MK8jMxzxtYN2\">435 19th St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130747\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130747\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2244-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2244-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Two boxes of fresh donuts and dip at Sweet Belly Desserts.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d like to make a day of your donut tour, \u003ca href=\"https://www.sweetbellydesserts.com/\">Sweet Belly Desserts\u003c/a> is just around the corner from Donut Savant in downtown Oakland. The sugary answer to Uptown’s wildly popular \u003ca href=\"http://www.bellyuptown.com/\">Belly\u003c/a>, Sweet Belly offers handcrafted ice cream creations and other desserts. It’s the made-to-order mini donuts, however, that steal the show.\u003c/p>\n\u003cp>Much like its bright and immediately Instagrammable interior, ordering mini donuts at Sweet Belly is an experience. First, you decide the type of sugar your donuts will be tossed in—plain, cinnamon, and several exciting fruit options like citrus and strawberry. Then you choose a drizzle, which is a sweet syrup topping, and the dip, which can be a flavored whipped cream or a fruit sauce. It’s not until you’ve completed your order that the donuts are fried, making them fresh and still warm upon arrival.\u003c/p>\n\u003cp>Sweet Belly’s mini donuts come in boxes of six or twelve, and the packaging is lovely, with small designed desserts surrounding embossed lettering. You can take them as a gift or simply indulge in a few #foodie posts for your social media (we won’t blame you).\u003c/p>\n\u003cp>For those looking to satisfy a particularly intense sweet tooth, you can combine Sweet Belly’s handcrafted soft serve with a mini donut. It’s about $5 and it’s everything your daydream cravings have ever wanted.\u003c/p>\n\u003ch2>Pepples Donut Farm\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/781GhxyGYMH2\">6037 San Pablo Ave.\u003c/a>\u003cbr>\nOakland, CA 94608\u003c/p>\n\u003cfigure id=\"attachment_130749\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_2253-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_2253-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Outside of Pepples Donut Farm in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations all across the Bay, \u003ca href=\"https://www.vegandonut.farm/\">Pepples Donut Farm\u003c/a> is a favorite spot for vegan donuts—and just about vegan anything. Monday through Friday you can pick up donuts and coffee from 7am to 3pm, or you can settle in for a full vegan breakfast 9am to 230pm. If you’re more of a brunch person, then you can grab a table on Saturday or Sunday for Donut Farm’s full menu.\u003c/p>\n\u003cp>There are some skeptical parties that aren’t sure what to make of vegan baked goods. Generally, it’s clear that those skeptics simply haven’t tried them yet, and Donut Farm’s donuts are a great place to start. The plain cake donut, for example, is moist and springy, with the crunch of sugar on the outside that makes it a real “regular donut” imitator in every way. For the donut connoisseurs, the top shelf offerings range from Salted Caramel to Whiskey Tangerine Fig to Sweet Curry (if you can catch it on rotation).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re more interested in weekend donuts than a full brunch event, then Donut Farm has a special roster of donuts only available on Saturday and Sunday. You can snag a Banana Fritter, Cinnamon Swirl Twist or a Jelly-Filled, for example.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Chris Cosentino’s Beef Tartare with Sprouts and Crusty Bread",
"title": "Celebrity Chefs Recipes: Chris Cosentino’s Beef Tartare with Sprouts and Crusty Bread",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Beef for most of us refers to young steers or boy cattle because most people don’t think about the meat from dairy cows. Dairy cows are aged to about seven years and they are coddled, loved and cared for which leads to marbled meat that is mature and full of flavor. Dry aging that meat removes much of the moisture and develops the flavor even more...I call it Antique Beef. It’s delicious and perfect for my version of beef tartare, although you can choose a more traditional lean cut for this dish.\u003c/p>\n\u003cp>Aged beef doesn’t always look pretty but once you cut away the dry, oxidized, outer layer it reveals a dark mahogany version of the steak inside. To make tartare, many chefs like to cut the meat into small dice, but, for me, it makes the final dish too chewy. I want the full flavor to be released and a soft mouthfeel — that means grinding the meat. Make sure that the meat is cold, the grinder is chilled in the freezer, and all of the utensils are cool. This ensures that the fat doesn’t melt into the meat.\u003c/p>\n\u003cp>I like to serve my tartare with toasted bread that has been rubbed with the skin side of a lemon, flavoring the bread lightly with the lemon oil. Mixing the egg yolk into the meat and stirring it together with everything on the plate, then spreading it over the bread makes a decadent sandwich that you can really get your teeth into...a great meal!\u003c/p>\n\u003ch2>Beef Tartare with Sprouts and Crusty Bread\u003c/h2>\n\u003cp>\u003ci>Serves 2\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4296-e1548178869798.jpg\" alt=\"Chris Cosentino's beef tartare made with antique beef.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132215\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's beef tartare made with antique beef. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>8 - 10 ounces lean, dry-aged beef such as top sirloin, trimmed of fat\u003c/li>\n\u003cli>1 shallot, minced\u003c/li>\n\u003cli>2 tablespoons nonpareil capers\u003c/li>\n\u003cli>2 tablespoons minced chives\u003c/li>\n\u003cli>1/4 teaspoon finely grated lemon zest\u003c/li>\n\u003cli>Pinch freshly ground black pepper\u003c/li>\n\u003cli>Pinch Aleppo pepper\u003c/li>\n\u003cli>Smoked sea salt flakes\u003c/li>\n\u003cli>1 tablespoon extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Ingredients for serving:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>Aleppo chile\u003c/li>\n\u003cli>Smoked sea salt flakes\u003c/li>\n\u003cli>Alfalfa & mixed sprouts\u003c/li>\n\u003cli>Chive blossoms\u003c/li>\n\u003cli>Finely grated lemon zest\u003c/li>\n\u003cli>Freshly grated horseradish\u003c/li>\n\u003cli>4 slices of toasted hearty, whole grain bread\u003c/li>\n\u003cli>1 lemon, for flavoring the bread\u003c/li>\n\u003cli>Lemon wedges, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Trim the beef, removing any fat and silverskin, and cut into long strips.\u003c/li>\n\u003cli>In a chilled meat grinder fitted with a large grinding plate/dye, grind the beef into a large chilled bowl. Gently stir in the shallots, capers, chives, lemon zest, pepper, Aleppo pepper, and salt. Drizzle in olive oil, then squeeze in a little lemon juice, stirring carefully.\u003c/li>\n\u003cli>To serve the tartare: Set two metal rings on two serving plates and fill each with the tartare. Make a small divot in the surface of the meat and gently place an egg yolk in each of the divots. Sprinkle with Aleppo pepper, black pepper, and salt. Garnish with sprouts, chive blossoms, lemon zest, and a light grating of fresh horseradish.\u003c/li>\n\u003cli>Serve immediately with toasted bread, rubbed with the skin of the lemon, and lemon wedges.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Beef for most of us refers to young steers or boy cattle because most people don’t think about the meat from dairy cows. Dairy cows are aged to about seven years and they are coddled, loved and cared for which leads to marbled meat that is mature and full of flavor. Dry aging that meat removes much of the moisture and develops the flavor even more...I call it Antique Beef. It’s delicious and perfect for my version of beef tartare, although you can choose a more traditional lean cut for this dish.\u003c/p>\n\u003cp>Aged beef doesn’t always look pretty but once you cut away the dry, oxidized, outer layer it reveals a dark mahogany version of the steak inside. To make tartare, many chefs like to cut the meat into small dice, but, for me, it makes the final dish too chewy. I want the full flavor to be released and a soft mouthfeel — that means grinding the meat. Make sure that the meat is cold, the grinder is chilled in the freezer, and all of the utensils are cool. This ensures that the fat doesn’t melt into the meat.\u003c/p>\n\u003cp>I like to serve my tartare with toasted bread that has been rubbed with the skin side of a lemon, flavoring the bread lightly with the lemon oil. Mixing the egg yolk into the meat and stirring it together with everything on the plate, then spreading it over the bread makes a decadent sandwich that you can really get your teeth into...a great meal!\u003c/p>\n\u003ch2>Beef Tartare with Sprouts and Crusty Bread\u003c/h2>\n\u003cp>\u003ci>Serves 2\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4296-e1548178869798.jpg\" alt=\"Chris Cosentino's beef tartare made with antique beef.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132215\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's beef tartare made with antique beef. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>8 - 10 ounces lean, dry-aged beef such as top sirloin, trimmed of fat\u003c/li>\n\u003cli>1 shallot, minced\u003c/li>\n\u003cli>2 tablespoons nonpareil capers\u003c/li>\n\u003cli>2 tablespoons minced chives\u003c/li>\n\u003cli>1/4 teaspoon finely grated lemon zest\u003c/li>\n\u003cli>Pinch freshly ground black pepper\u003c/li>\n\u003cli>Pinch Aleppo pepper\u003c/li>\n\u003cli>Smoked sea salt flakes\u003c/li>\n\u003cli>1 tablespoon extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Ingredients for serving:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 egg yolks\u003c/li>\n\u003cli>Aleppo chile\u003c/li>\n\u003cli>Smoked sea salt flakes\u003c/li>\n\u003cli>Alfalfa & mixed sprouts\u003c/li>\n\u003cli>Chive blossoms\u003c/li>\n\u003cli>Finely grated lemon zest\u003c/li>\n\u003cli>Freshly grated horseradish\u003c/li>\n\u003cli>4 slices of toasted hearty, whole grain bread\u003c/li>\n\u003cli>1 lemon, for flavoring the bread\u003c/li>\n\u003cli>Lemon wedges, optional\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Trim the beef, removing any fat and silverskin, and cut into long strips.\u003c/li>\n\u003cli>In a chilled meat grinder fitted with a large grinding plate/dye, grind the beef into a large chilled bowl. Gently stir in the shallots, capers, chives, lemon zest, pepper, Aleppo pepper, and salt. Drizzle in olive oil, then squeeze in a little lemon juice, stirring carefully.\u003c/li>\n\u003cli>To serve the tartare: Set two metal rings on two serving plates and fill each with the tartare. Make a small divot in the surface of the meat and gently place an egg yolk in each of the divots. Sprinkle with Aleppo pepper, black pepper, and salt. Garnish with sprouts, chive blossoms, lemon zest, and a light grating of fresh horseradish.\u003c/li>\n\u003cli>Serve immediately with toasted bread, rubbed with the skin of the lemon, and lemon wedges.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: Two Places for Khao Mun Gai, Jora, SF Restaurant Week, More",
"title": "Table Talk: Two Places for Khao Mun Gai, Jora, SF Restaurant Week, More",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Whether you’re in SF or the 510, here are two places for khao mun gai (Thai chicken and rice), plus deals for SF Restaurant Week, check out the Peruvian tasting menu at JORA, and don’t miss an important (and delicious) Pencils for Kids fundraiser.\u003c/p>\n\u003ch2>Explore Peruvian Ingredients and Unique Dishes in JORA’s Tasting Menu\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joraperuviancuisine.com\">JORA\u003c/a>\u003cbr>\nPop-up: San Francisco location\u003cbr>\nSaturday dinners\u003cbr>\nReserve on \u003ca href=\"https://eatfeastly.com/account/profile/rodrigo.f@@8bed3e6e/\">Feastly\u003c/a>, $85\u003c/p>\n\u003cfigure id=\"attachment_132209\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/carapulcra-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Carapulcra at JORA: dry potato stew with pork tenderloin, leg confit, smashed yuca, pickled mustard seeds, port reduction, and toqto (pork rind). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When was the last time you’ve had Peruvian food? Have you ever tried canchita chulpi, or chicken and cashew soup? At the \u003cstrong>\u003ca href=\"https://www.joraperuviancuisine.com\">JORA Peruvian Cuisine\u003c/a>\u003c/strong> (pronounced “hor-ah”) pop-up in SoMa, chef Rodrigo Fernandini offers a seasonal tasting menu that will introduce you to new ingredients and regional dishes, but if you’re a native Peruvian, you'll enjoy his updated spin on the flavors of home.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Fernandini graduated from Le Cordon Bleu in Lima, Perú, and the past ten years has cooked at top local restaurants, including Madera in Menlo Park, Adega (San Jose), Zola (Palo Alto), and Quattro (East Palo Alto). He's taking a break from the grueling hours working in other restaurant kitchens so he can dedicate his time to fine-tune JORA's tasting menu and concept with his business partner for their future restaurant.\u003c/p>\n\u003cp>He’s especially proud of the leche de tigre in his \u003cem>ceviche con sentimiento\u003c/em>, made with mahi mahi, sweet potato, crunchy red onion, Cuzco giant corn, and canchita chulpi (which tastes like corn nuts). It’s truly excellent. And the \u003cem>inchicapi\u003c/em> is something special: it’s an Amazonian stew made with chicken stock and cashews (which he smokes and toasts), and he nestles bits of fried chicken, fried yucca, and bacon in the creamy stew, plus pine nut purée and cilantro oil.\u003c/p>\n\u003cfigure id=\"attachment_132210\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/tres-leches-jora-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tres leches cake for dessert.\u003c/figcaption>\u003c/figure>\n\u003cp>While the experience feels a bit steep for $85 (especially when dining in a dark pop-up space with wobbly benches, but at least you have your own table), it’s definitely an abundant five-course menu with a great deal of prep and thought put into it (and a chance to try new and unique ingredients). The timing is also a well-oiled machine, unlike some pop-ups. There have been some recent issues with alcoholic beverages at the venue, and you can’t BYOB, but there's the option of a pairing with non-alcoholic Peruvian drinks for now—they hope the venue has the license sorted out within a month or so. The dinners sell out, so look at the \u003ca href=\"https://www.joraperuviancuisine.com/events\">calendar\u003c/a> and book your spot on Feastly soon.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Simple and Affordable Meal at Gai in the Castro\u003c/h2>\n\u003cp>\u003ca href=\"https://www.gaiandrice.com\">Gai\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Es3EoG3dkDE2\">3463 16th St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30 am–8:30 pm\u003c/p>\n\u003cfigure id=\"attachment_132200\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/gai-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The classic khao mun gai with their Thai sauce at Gai \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for a simple meal, one that is fulfilling and homey and won’t break the bank, the new khao mun gai spot in the Castro, \u003ca href=\"https://www.gaiandrice.com\">\u003cb>Gai\u003c/b>\u003c/a>, should fit the bill. It’s in the former Sofia Cafe, and the menu is focused on just one thing: khao mun gai (Thai slow-poached chicken over chicken fat rice, with a side of chicken broth and sliced cucumbers seasoned with a lightly spicy sesame dressing). It’s a classic dish in Singapore, Thailand, and Vietnam, and the three sauces they offer reflect the three locales: the Thai sauce here is made of soy, ginger, and cilantro; in Singapore, it’s called \u003ci>hainan gai\u003c/i>, served with a sauce of ginger and spring onions; while in Vietnam at Hoi An, it would be \u003ci>com ga\u003c/i>, with a sauce of ginger, citrus, and fish sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s a fast-casual place: you order at the counter, and for $12.95, you get breast and thigh meat, although you can request breast only, dark meat only ($10.95), or tofu. You can also swap out the white rice for brown, or cabbage salad. That’s it, nice and simple. The chicken is juicy and tender, although I found the rice to be overcooked and not “fragrant” enough, but the cucumbers had more personality than most places. I also like a bit more punch in my Thai KMG sauce (and soybeans). I wouldn’t go out of my way to eat here, but if I lived in the neighborhood, I’d be there quite a bit (I love KMG—it’s an antidote to the overindulgence that happens if you're a restaurant columnist).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You can drink wine, beer, Thai iced tea, Vietnamese iced coffee, sodas, and coconut water. The staff cares about eliminating food waste by using the whole chicken, but some of the non-environmentally conscious serveware was a disconnect, like the plastic cups for water, and if a guest is dining at the restaurant, there’s no need to put a lid on the soup before bringing it to them.\u003c/p>\n\u003ch2>A Charming Berkeley Restaurant for Casual But Thoughtfully Prepared Thai Food\u003c/h2>\n\u003cp>\u003ca href=\"http://www.funkyelephantthai.com\">Funky Elephant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1DQG4Sq4iLr\">313 Ninth St., Suite 120, Berkeley\u003c/a>\u003cbr>\nOpen Tue-Thu 11:30am–3pm and 5pm –9pm, Fri 11:30am–3pm and 5pm –9:30pm, Sat 12pm–9:30pm, and Sun 12pm–9pm.\u003c/p>\n\u003cfigure id=\"attachment_132201\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/funky-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Kanom jean at Funky Elephant in Berkeley. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over in West Berkeley off Gilman, there’s a casual Thai spot called \u003cstrong>\u003ca href=\"http://www.funkyelephantthai.com\">Funky Elephant\u003c/a>\u003c/strong> that feels like the Thai version of Nyum Bai when you walk in—it's a quirky and tiny space with creative seating options (and tables covered in colorful oilcloth like you see in Thai street markets). It wafts pleasantly of fish sauce, and the Beach Boys were playing, and I was instantly charmed—and I hadn’t even seen the disco bathroom light yet. It’s perfect for lunch: dishes are well-made, and taste so fresh and so clean clean. It’s not about quantity here (with sub-par ingredients)—it’s more about being just-right and quality. Chef Supasit Puttikaew worked at Hawker Fare in San Francisco, and makes everything by hand, from the curries to sausage.\u003c/p>\n\u003cfigure id=\"attachment_132202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/funky-KMG-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai at Funky Elephant. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I tried their khao mun gai ($15), which came with perfectly poached (organic) chicken breast, although their rice doesn’t feature any chicken fat magic—just ginger and garlic. But their KMG sauce with fermented soy beans more than made up for it flavorwise—it reminded me of the vibrant sauces I tried in Bangkok, ka-pow. The clear broth was also full of chicken-y magic flavor.\u003c/p>\n\u003cp>Another dish I tried is one I haven’t seen since traveling in Thailand: kanom jeen ($15). Here, it’s a delicate, housemade red curry, with tender rock cod filet, vermicelli noodles, and a side of bean sprouts, cabbage, cilantro, and a spritz of lime that you add. (This dish is part of their \u003ca href=\"https://www.instagram.com/p/Bsg69CKBAeL/\">menu\u003c/a> for Berkeley Restaurant Week, through January 27.)\u003c/p>\n\u003cp>My server was so friendly (anyone who offers you extra KMG sauce to go with your leftovers is a star). I want to come back for their crispy rice salad (\u003cem>nam kao tod\u003c/em>) and fried egg salad (\u003cem>yum chai dao\u003c/em>)—I love how the Thai cooks fry their eggs—and I’d even try their pad thai here, expecting something authentically made without any shortcuts.\u003c/p>\n\u003ch2>A Special Fundraiser to Help Support Children with Their Education: Small World Big Flavors\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Small World Big Flavors\u003c/a>\u003cbr>\nCambria Gallery\u003cbr>\n\u003ca href=\"https://goo.gl/maps/UMVCJFHDoPv\">1045 Bryant St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Tickets\u003c/a>: $75\u003c/p>\n\u003cfigure id=\"attachment_132203\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132203\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/PFK-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Thai students (both Boy and Girl Scouts!) and their new backpacks from Pencils for Kids Inc. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming up on Thursday, January 31, is the annual fundraiser for \u003ca href=\"https://pencilsforkidsinc.com/\">Pencils for Kids, Inc.\u003c/a> called \u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">\u003cstrong>Small World Big Flavors\u003c/strong>\u003c/a>, in order to raise funds to support PFK’s annual mission trips to Thailand, Bali, and Myanmar. PFK delivers backpacks, school supplies, and uniforms to children in need, and will reach over 2,200 children this year. I was so fortunate to attend an inspiring mission trip to Northern Thailand in 2017 and was so moved by everything this organization does to help children in developing countries to attend school and build a foundation for a better future. An education is something a child will have forever, and PFK has been committed to this mission for ten years (and counting!). But they can’t do it without your help. (If you are unable to attend, but would like to make a donation, please \u003ca href=\"https://pencilsforkidsinc.com/#donate\">visit here\u003c/a>.)\u003c/p>\n\u003cp>Guests who attend and support \u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Small World Big Flavors\u003c/a> will find dishes from SF restaurants like Azalina’s, Beyond Burma, ChiliCali, Esan Classic, Garden Creamery, Liholiho Yacht Club, and the soon-to-open ONE65. There will also be beverages provided by Remy-Cointreau and HelioRoast Coffee, plus wines too.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You'll be able to bid on silent auction prizes, and there will be an amazing raffle prize:\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cb>round-trip tickets for two to Hong Kong on Cathay Pacific\u003c/b> in Premium Economy and three nights at a hotel. Good luck!\u003c/p>\n\u003ch2>Start Planning Your Week of Dining for SF Restaurant Week\u003c/h2>\n\u003cp>\u003ca href=\"http://www.sfrestaurantweek.com\">SF Restaurant Week\u003c/a>\u003cbr>\nJanuary 23–31\u003c/p>\n\u003cfigure id=\"attachment_132204\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132204\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/china-live-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">China Live's \"working hands\" dumplings come with sesame butter and peppercorn-chile broth. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s that time of the year when over 100 SF restaurants are suddenly offering prix-fixe menus: it’s \u003cstrong>\u003ca href=\"http://www.sfrestaurantweek.com\">SF Restaurant Week\u003c/a>\u003c/strong>! From January 23–31, visit restaurants for special deals on lunch (two-plus courses for $15 or $25) and dinner (three-plus courses for $40 or $65). Many restaurants offer their well-known dishes, so it’s a great time to tick some “wanna go” places off your list.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Top restaurants to consider include August (1) Five (you can try their bison keema pao for lunch), Central Kitchen, China Live (don’t miss their “working hands” dumplings, and you get a jar of their chile sauce), Flores is even including a cocktail with their menu, Maybeck’s is offering an abundant dinner menu, ROOH's dinner menu includes their beef short rib curry, Spruce's lunch menu includes their famed burger, and Wayfare Tavern's fried chicken is on the menu! You can view the menu offerings online.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you’re in SF or the 510, here are two places for khao mun gai (Thai chicken and rice), plus deals for SF Restaurant Week, check out the Peruvian tasting menu at JORA, and don’t miss an important (and delicious) Pencils for Kids fundraiser.\u003c/p>\n\u003ch2>Explore Peruvian Ingredients and Unique Dishes in JORA’s Tasting Menu\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joraperuviancuisine.com\">JORA\u003c/a>\u003cbr>\nPop-up: San Francisco location\u003cbr>\nSaturday dinners\u003cbr>\nReserve on \u003ca href=\"https://eatfeastly.com/account/profile/rodrigo.f@@8bed3e6e/\">Feastly\u003c/a>, $85\u003c/p>\n\u003cfigure id=\"attachment_132209\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/carapulcra-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Carapulcra at JORA: dry potato stew with pork tenderloin, leg confit, smashed yuca, pickled mustard seeds, port reduction, and toqto (pork rind). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When was the last time you’ve had Peruvian food? Have you ever tried canchita chulpi, or chicken and cashew soup? At the \u003cstrong>\u003ca href=\"https://www.joraperuviancuisine.com\">JORA Peruvian Cuisine\u003c/a>\u003c/strong> (pronounced “hor-ah”) pop-up in SoMa, chef Rodrigo Fernandini offers a seasonal tasting menu that will introduce you to new ingredients and regional dishes, but if you’re a native Peruvian, you'll enjoy his updated spin on the flavors of home.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Fernandini graduated from Le Cordon Bleu in Lima, Perú, and the past ten years has cooked at top local restaurants, including Madera in Menlo Park, Adega (San Jose), Zola (Palo Alto), and Quattro (East Palo Alto). He's taking a break from the grueling hours working in other restaurant kitchens so he can dedicate his time to fine-tune JORA's tasting menu and concept with his business partner for their future restaurant.\u003c/p>\n\u003cp>He’s especially proud of the leche de tigre in his \u003cem>ceviche con sentimiento\u003c/em>, made with mahi mahi, sweet potato, crunchy red onion, Cuzco giant corn, and canchita chulpi (which tastes like corn nuts). It’s truly excellent. And the \u003cem>inchicapi\u003c/em> is something special: it’s an Amazonian stew made with chicken stock and cashews (which he smokes and toasts), and he nestles bits of fried chicken, fried yucca, and bacon in the creamy stew, plus pine nut purée and cilantro oil.\u003c/p>\n\u003cfigure id=\"attachment_132210\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/tres-leches-jora-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tres leches cake for dessert.\u003c/figcaption>\u003c/figure>\n\u003cp>While the experience feels a bit steep for $85 (especially when dining in a dark pop-up space with wobbly benches, but at least you have your own table), it’s definitely an abundant five-course menu with a great deal of prep and thought put into it (and a chance to try new and unique ingredients). The timing is also a well-oiled machine, unlike some pop-ups. There have been some recent issues with alcoholic beverages at the venue, and you can’t BYOB, but there's the option of a pairing with non-alcoholic Peruvian drinks for now—they hope the venue has the license sorted out within a month or so. The dinners sell out, so look at the \u003ca href=\"https://www.joraperuviancuisine.com/events\">calendar\u003c/a> and book your spot on Feastly soon.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Simple and Affordable Meal at Gai in the Castro\u003c/h2>\n\u003cp>\u003ca href=\"https://www.gaiandrice.com\">Gai\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Es3EoG3dkDE2\">3463 16th St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30 am–8:30 pm\u003c/p>\n\u003cfigure id=\"attachment_132200\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/gai-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The classic khao mun gai with their Thai sauce at Gai \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for a simple meal, one that is fulfilling and homey and won’t break the bank, the new khao mun gai spot in the Castro, \u003ca href=\"https://www.gaiandrice.com\">\u003cb>Gai\u003c/b>\u003c/a>, should fit the bill. It’s in the former Sofia Cafe, and the menu is focused on just one thing: khao mun gai (Thai slow-poached chicken over chicken fat rice, with a side of chicken broth and sliced cucumbers seasoned with a lightly spicy sesame dressing). It’s a classic dish in Singapore, Thailand, and Vietnam, and the three sauces they offer reflect the three locales: the Thai sauce here is made of soy, ginger, and cilantro; in Singapore, it’s called \u003ci>hainan gai\u003c/i>, served with a sauce of ginger and spring onions; while in Vietnam at Hoi An, it would be \u003ci>com ga\u003c/i>, with a sauce of ginger, citrus, and fish sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s a fast-casual place: you order at the counter, and for $12.95, you get breast and thigh meat, although you can request breast only, dark meat only ($10.95), or tofu. You can also swap out the white rice for brown, or cabbage salad. That’s it, nice and simple. The chicken is juicy and tender, although I found the rice to be overcooked and not “fragrant” enough, but the cucumbers had more personality than most places. I also like a bit more punch in my Thai KMG sauce (and soybeans). I wouldn’t go out of my way to eat here, but if I lived in the neighborhood, I’d be there quite a bit (I love KMG—it’s an antidote to the overindulgence that happens if you're a restaurant columnist).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You can drink wine, beer, Thai iced tea, Vietnamese iced coffee, sodas, and coconut water. The staff cares about eliminating food waste by using the whole chicken, but some of the non-environmentally conscious serveware was a disconnect, like the plastic cups for water, and if a guest is dining at the restaurant, there’s no need to put a lid on the soup before bringing it to them.\u003c/p>\n\u003ch2>A Charming Berkeley Restaurant for Casual But Thoughtfully Prepared Thai Food\u003c/h2>\n\u003cp>\u003ca href=\"http://www.funkyelephantthai.com\">Funky Elephant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1DQG4Sq4iLr\">313 Ninth St., Suite 120, Berkeley\u003c/a>\u003cbr>\nOpen Tue-Thu 11:30am–3pm and 5pm –9pm, Fri 11:30am–3pm and 5pm –9:30pm, Sat 12pm–9:30pm, and Sun 12pm–9pm.\u003c/p>\n\u003cfigure id=\"attachment_132201\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/funky-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Kanom jean at Funky Elephant in Berkeley. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over in West Berkeley off Gilman, there’s a casual Thai spot called \u003cstrong>\u003ca href=\"http://www.funkyelephantthai.com\">Funky Elephant\u003c/a>\u003c/strong> that feels like the Thai version of Nyum Bai when you walk in—it's a quirky and tiny space with creative seating options (and tables covered in colorful oilcloth like you see in Thai street markets). It wafts pleasantly of fish sauce, and the Beach Boys were playing, and I was instantly charmed—and I hadn’t even seen the disco bathroom light yet. It’s perfect for lunch: dishes are well-made, and taste so fresh and so clean clean. It’s not about quantity here (with sub-par ingredients)—it’s more about being just-right and quality. Chef Supasit Puttikaew worked at Hawker Fare in San Francisco, and makes everything by hand, from the curries to sausage.\u003c/p>\n\u003cfigure id=\"attachment_132202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/funky-KMG-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai at Funky Elephant. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I tried their khao mun gai ($15), which came with perfectly poached (organic) chicken breast, although their rice doesn’t feature any chicken fat magic—just ginger and garlic. But their KMG sauce with fermented soy beans more than made up for it flavorwise—it reminded me of the vibrant sauces I tried in Bangkok, ka-pow. The clear broth was also full of chicken-y magic flavor.\u003c/p>\n\u003cp>Another dish I tried is one I haven’t seen since traveling in Thailand: kanom jeen ($15). Here, it’s a delicate, housemade red curry, with tender rock cod filet, vermicelli noodles, and a side of bean sprouts, cabbage, cilantro, and a spritz of lime that you add. (This dish is part of their \u003ca href=\"https://www.instagram.com/p/Bsg69CKBAeL/\">menu\u003c/a> for Berkeley Restaurant Week, through January 27.)\u003c/p>\n\u003cp>My server was so friendly (anyone who offers you extra KMG sauce to go with your leftovers is a star). I want to come back for their crispy rice salad (\u003cem>nam kao tod\u003c/em>) and fried egg salad (\u003cem>yum chai dao\u003c/em>)—I love how the Thai cooks fry their eggs—and I’d even try their pad thai here, expecting something authentically made without any shortcuts.\u003c/p>\n\u003ch2>A Special Fundraiser to Help Support Children with Their Education: Small World Big Flavors\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Small World Big Flavors\u003c/a>\u003cbr>\nCambria Gallery\u003cbr>\n\u003ca href=\"https://goo.gl/maps/UMVCJFHDoPv\">1045 Bryant St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Tickets\u003c/a>: $75\u003c/p>\n\u003cfigure id=\"attachment_132203\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132203\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/PFK-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Thai students (both Boy and Girl Scouts!) and their new backpacks from Pencils for Kids Inc. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming up on Thursday, January 31, is the annual fundraiser for \u003ca href=\"https://pencilsforkidsinc.com/\">Pencils for Kids, Inc.\u003c/a> called \u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">\u003cstrong>Small World Big Flavors\u003c/strong>\u003c/a>, in order to raise funds to support PFK’s annual mission trips to Thailand, Bali, and Myanmar. PFK delivers backpacks, school supplies, and uniforms to children in need, and will reach over 2,200 children this year. I was so fortunate to attend an inspiring mission trip to Northern Thailand in 2017 and was so moved by everything this organization does to help children in developing countries to attend school and build a foundation for a better future. An education is something a child will have forever, and PFK has been committed to this mission for ten years (and counting!). But they can’t do it without your help. (If you are unable to attend, but would like to make a donation, please \u003ca href=\"https://pencilsforkidsinc.com/#donate\">visit here\u003c/a>.)\u003c/p>\n\u003cp>Guests who attend and support \u003ca href=\"https://www.eventbrite.com/e/small-world-big-flavors-tickets-52336351436\">Small World Big Flavors\u003c/a> will find dishes from SF restaurants like Azalina’s, Beyond Burma, ChiliCali, Esan Classic, Garden Creamery, Liholiho Yacht Club, and the soon-to-open ONE65. There will also be beverages provided by Remy-Cointreau and HelioRoast Coffee, plus wines too.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You'll be able to bid on silent auction prizes, and there will be an amazing raffle prize:\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cb>round-trip tickets for two to Hong Kong on Cathay Pacific\u003c/b> in Premium Economy and three nights at a hotel. Good luck!\u003c/p>\n\u003ch2>Start Planning Your Week of Dining for SF Restaurant Week\u003c/h2>\n\u003cp>\u003ca href=\"http://www.sfrestaurantweek.com\">SF Restaurant Week\u003c/a>\u003cbr>\nJanuary 23–31\u003c/p>\n\u003cfigure id=\"attachment_132204\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132204\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/china-live-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">China Live's \"working hands\" dumplings come with sesame butter and peppercorn-chile broth. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s that time of the year when over 100 SF restaurants are suddenly offering prix-fixe menus: it’s \u003cstrong>\u003ca href=\"http://www.sfrestaurantweek.com\">SF Restaurant Week\u003c/a>\u003c/strong>! From January 23–31, visit restaurants for special deals on lunch (two-plus courses for $15 or $25) and dinner (three-plus courses for $40 or $65). Many restaurants offer their well-known dishes, so it’s a great time to tick some “wanna go” places off your list.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Top restaurants to consider include August (1) Five (you can try their bison keema pao for lunch), Central Kitchen, China Live (don’t miss their “working hands” dumplings, and you get a jar of their chile sauce), Flores is even including a cocktail with their menu, Maybeck’s is offering an abundant dinner menu, ROOH's dinner menu includes their beef short rib curry, Spruce's lunch menu includes their famed burger, and Wayfare Tavern's fried chicken is on the menu! You can view the menu offerings online.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bay Area Coffee Shops You Should Visit Before They Disappear",
"title": "5 Bay Area Coffee Shops You Should Visit Before They Disappear",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Leave the brightly lit terrariums for the youthful that require to be seen for their own vanity. Leave the dimly lit and questionable used napkin strewn countertop greasy spoons to me.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If I’m not stepping into a coffee shop diner that feels like I’m stepping back in time, I don’t want anything to do with it. We created a list of five Bay Area diners where you can be left alone while you eat, or bring your gaggle of friends for a weekend brunch. But, why you would want to ruin a perfectly good diner with your loud bottomless mimosa-chasing friends?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[contextly_sidebar id=\"3L6CA8D0gytuZifcrcw8YJ18OUgY4YiG\"]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Age has buried diners all across the country. San Francisco is no stranger to losing some of its beloved diners. Gone the way of the dinosaurs have been Lafayatte Coffee Shop, Lucky Penny (closed for condos) and the most beloved, 24 hour Sparky’s on Church and Market. In political correctness landia, the straight forward diner server we associate with some of our memorable cinematic moments would not be allowed to thrive in most of California. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with the disappearance of this independent spirit, is the disappearance of mom-and-pop coffee shops. With formica countertops and vinyl booths, these simple, and often small, restaurants offer a no-frills experience for those who just want to indulge in the comforts of Americana breakfast and lunch staples. Luckily, the Bay Area’s definition of Americana — like its definition of almost everything else — is a spectrum. So, even your most Americana diner will have spam and eggs over rice, bulgogi stuffed hash browns, loco mocos and chilaquiles with homemade salsa.\u003c/span>\u003c/p>\n\u003ch2>Anna's Family Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/444+Jackson+St,+Hayward,+CA+94544/@37.6626982,-122.0866655,17z/data=!3m1!4b1!4m5!3m4!1s0x808f915f91d9dad5:0x2589f129d090e487!8m2!3d37.6626982!4d-122.0844768\" target=\"_blank\" rel=\"noopener\">444 Jackson St\u003c/a>\u003cbr>\nHayward, California\u003cbr>\n94544\u003c/p>\n\u003cfigure id=\"attachment_130982\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130982 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png\" alt=\"\" width=\"800\" height=\"797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-160x159.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-768x765.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1020x1017.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1180x1176.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-960x957.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-240x239.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-375x374.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-520x518.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chilaquiles at Anna's Family Coffee Shop (\u003ca href=\"https://www.instagram.com/p/BjfSeJohDhs/?taken-at=9271220\" target=\"_blank\" rel=\"noopener\">@keenster321\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everyone knows that the only thing you should even consider ordering in this wood panel veneered spot is the chilaquiles. That’s not actually true, as they have a wicked huevos con nopales dish.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chilaquiles is a dish consisting of corn tortillas torn into pieces and pan fried until crispy, then simmered in your choice of sauce (sometimes roja, verde or even mole) until the tortilla starts to submit to the sauce and softens. It seems counterintuitive to fry and then simmer, but somehow Anna’s manages to retain the crispy edges of the tortilla pieces and tops it with your choice of egg (please let it be a runny yolk). Some people even ask them to mix in carne asada. But, do yourself a favor and ask them to mix in some chorizo. The Chilaquiles sauce starts to samba with the rich egg yolks and the spicy chorizo fat is constantly trying to cut in and boogaloo. Did I mention the plate comes with Spanish rice and refried beans?\u003c/span>\u003c/p>\n\u003ch2>Fifth Wheel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/898+San+Leandro+Blvd,+San+Leandro,+CA+94577/@37.7262534,-122.1649023,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8f9005d205b3:0x8f7164f36009725a!8m2!3d37.7262492!4d-122.1627083\" target=\"_blank\" rel=\"noopener\">898 San Leandro Blvd\u003c/a>\u003cbr>\nSan Leandro, California\u003cbr>\n94577\u003c/p>\n\u003cfigure id=\"attachment_130980\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130980 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png\" alt=\"\" width=\"800\" height=\"595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-160x119.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-768x571.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1020x759.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1180x878.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-960x714.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-240x179.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-375x279.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-520x387.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM.png 1188w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Loco Moco at Fifth Wheel (\u003ca href=\"https://www.instagram.com/p/BDOMkSRRwND/?taken-at=609284\" target=\"_blank\" rel=\"noopener\">@chief_bolo510\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.fifthwheelfood.com/\">\u003cspan style=\"font-weight: 400\">Fifth Wheel’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> menu states that the restaurant was established in the 1950s. Before John and Lisa Lee took over in 1978, there had only been two previous owners and the restaurant ran 24 hours a day. In 2016, dedicated patrons impatiently sat by and chomped at the bit while their favorite breakfast spot was temporarily closed for upwards of a year, possibly two.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, the Lees are back to whipping up favorites like chicken fried steak with your choice of country or brown gravy, fluffy golden pancakes, chicken teriyaki and grits. Diners can be seen mixing and matching dish components and side orders, creating their own comforting classics like\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> loco moco: \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">hamburger patty served over rice, covered in brown gravy and topped with an egg. This is not a place to bring a large group, as it only has 11 counter stools and enough table seating for 16. Aside from the delicious and affordable eats, the limited seating explains why there is constantly a line out of the door.\u003c/span>\u003c/p>\n\u003ch2>Han's Coffee Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/900+Sutter+St,+San+Francisco,+CA+94109/@37.7884706,-122.4175196,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809233948181:0xa44e2a87bc9c0c98!8m2!3d37.7884664!4d-122.4153256\" target=\"_blank\" rel=\"noopener\">900 Sutter St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94109\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130971\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130971 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png\" alt=\"\" width=\"800\" height=\"804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-160x161.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-768x772.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1020x1025.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1180x1186.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-960x965.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-240x241.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-375x377.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-520x523.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bulgogi Omelette at Hans Coffee Shop in SF (\u003ca href=\"https://www.instagram.com/pikacamcooks/\" target=\"_blank\" rel=\"noopener\">@pikacamcooks\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Two words: Bulgogi Omelette. Nothing like a protein overload to sustain your life as a cubicle jockey at the local tech company. But, who can resist a soy sauce flavored rice encased inside a gossamer thin omelette topped with hard seared pieces of beef marinated in soy sauce, sugar, sesame oil, garlic and pureed Asian pears. Bibimbap served to you in an oversized metal mixing bowl for the glutton you are. And if you’re not in the mood for Korean bbq with your breakfast, that’s ok. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They still have all the best hits of American diner classics such as a corned beef hash that sits on the flat top to develop an otherworldly exterior crust. One of the regulars, who is a nearby neighbor, informed me that this site has functioned as a diner for upwards of 40-years, changing ownership often. But, it’s only since 2009 that it’s been owned by Han.\u003c/span>\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1507+Park+St,+Alameda,+CA+94501/@37.7656785,-122.2440064,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695ed4bc803:0x955beac3c9a363bb!8m2!3d37.7656743!4d-122.2418124\" target=\"_blank\" rel=\"noopener\">1507 Park St\u003c/a>\u003cbr>\nAlameda, California\u003cbr>\n\u003cb>94501\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130972\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130972 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ole's Waffle Shop exterior photo (Ole’s Waffle Shop)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.oleswaffleshop.com/\">\u003cspan style=\"font-weight: 400\">Ole’s Waffle Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is named after Ole Swanson, an immigrant that established this waffle centric location in the 1930s. Then “in 1972, Bob Adams purchased the diner from Ole himself on his way home from a movie with nothing more than a handshake and a promise.” And a $100 down payment.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED may have listed Ole’s as one of the top five places in the\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/109759/bay-area-bites-guide-to-5-favorite-waffles-in-san-francisco-alameda-oakland-and-berkeley\"> \u003cspan style=\"font-weight: 400\">Bay Area to get a waffle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, but they may have overlooked their fried chicken. These days, it seems fried chicken is always served in one of two forms: exorbitantly priced from being served up as some truffle coated gold dusted trend or bucketed up via drive thru. Sit in one of Ole’s burnt orange vinyl booths or take a stool at the low coffee counter and order the Southern fried chicken and waffles for a different experience. The chicken thighs are barely coated on the outside, allowing the oil to have maximum contact with the skin until it turns dark golden brown. Jaggedy ridges and valleys form on the exterior and, as your teeth sink into the dark meat, you can hear the crispy crackle. Ole’s waffles are not of the Belgian kind, they are of the Waffle Shop variety: thin and wide with shallow crevices. Pair the two together with some warm pancake syrup and you’ve got a winner.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ole’s isn’t interested in changing to benefit trends, just ask one of their servers who has been there for nearly 40-years. Opened seven days a week, Ole’s serves breakfast, lunch and dinner from 5:30AM most days, closing at midnight on weekends.\u003c/span>\u003c/p>\n\u003ch2>Art's Cafe\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/747+Irving+St,+San+Francisco,+CA+94122/@37.7639372,-122.4682413,17z/data=!3m1!4b1!4m5!3m4!1s0x8085875c49aadf13:0x501e6b9fac5b1aa9!8m2!3d37.763933!4d-122.4660473\" target=\"_blank\" rel=\"noopener\">747 Irving St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94122\u003c/b>\u003cbr>\n\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130981\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130981 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png\" alt=\"\" width=\"800\" height=\"602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-768x578.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1020x767.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1180x887.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-960x722.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-240x181.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-375x282.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-520x391.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinach hash brown sandwich at Art's Cafe (\u003ca href=\"https://www.instagram.com/p/BLZGBSBBcSQ/?taken-at=90951\" target=\"_blank\" rel=\"noopener\">@drunkeats\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As soon as you walk in, it’s hard not to notice Owner Hae Ryong Yoon’s (who emigrated from Korea in 1982) sort of pensive face. The second thing you notice is Hae flipping the one thing that seems to dominate the elongated flat top just a foot away from diners mulling away their breakfast at the counter: hash browns. The special here is hash brown sandwiches; a large hash brown square cooked on the flat top and folded over your choice of stuffing.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These hash brown eiderdowns seem to be cooked until they’re at their crispiest and then filled with things like teriyaki beef, spinach, tofu or mushrooms. Grilled banana and walnut french toast is your basic sandwich bread cut into four sectors, dunked into an egg batter and cooked on the flat top. But what separates the quality of Art’s is the fact that the bananas are also grilled on the flat top so they get wobbly and caramelized. The champion bite is hot buttery grilled french toast, earthy toasted walnuts, sweet and warmed through caramelized banana and a bit of salty sausage or bacon. While Art’s has been in this location for around 60-years, Hae and his wife Sarah have been serving up these addictive flavorings since 1989.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is not a place to bring a group or even more than another person. It’s counter seating only and there are only a dozen stools. Cash Only.\u003c/span>\u003c/p>\n\n",
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"excerpt": "With formica countertops and vinyl booths, these five mom-and-pop shops offer a no-frills experience for those who just want to indulge in Americana breakfast and lunch staples. ",
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"description": "With formica countertops and vinyl booths, these five mom-and-pop shops offer a no-frills experience for those who just want to indulge in Americana breakfast and lunch staples. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Leave the brightly lit terrariums for the youthful that require to be seen for their own vanity. Leave the dimly lit and questionable used napkin strewn countertop greasy spoons to me.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If I’m not stepping into a coffee shop diner that feels like I’m stepping back in time, I don’t want anything to do with it. We created a list of five Bay Area diners where you can be left alone while you eat, or bring your gaggle of friends for a weekend brunch. But, why you would want to ruin a perfectly good diner with your loud bottomless mimosa-chasing friends?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Age has buried diners all across the country. San Francisco is no stranger to losing some of its beloved diners. Gone the way of the dinosaurs have been Lafayatte Coffee Shop, Lucky Penny (closed for condos) and the most beloved, 24 hour Sparky’s on Church and Market. In political correctness landia, the straight forward diner server we associate with some of our memorable cinematic moments would not be allowed to thrive in most of California. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with the disappearance of this independent spirit, is the disappearance of mom-and-pop coffee shops. With formica countertops and vinyl booths, these simple, and often small, restaurants offer a no-frills experience for those who just want to indulge in the comforts of Americana breakfast and lunch staples. Luckily, the Bay Area’s definition of Americana — like its definition of almost everything else — is a spectrum. So, even your most Americana diner will have spam and eggs over rice, bulgogi stuffed hash browns, loco mocos and chilaquiles with homemade salsa.\u003c/span>\u003c/p>\n\u003ch2>Anna's Family Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/444+Jackson+St,+Hayward,+CA+94544/@37.6626982,-122.0866655,17z/data=!3m1!4b1!4m5!3m4!1s0x808f915f91d9dad5:0x2589f129d090e487!8m2!3d37.6626982!4d-122.0844768\" target=\"_blank\" rel=\"noopener\">444 Jackson St\u003c/a>\u003cbr>\nHayward, California\u003cbr>\n94544\u003c/p>\n\u003cfigure id=\"attachment_130982\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130982 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png\" alt=\"\" width=\"800\" height=\"797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-800x797.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-160x159.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-768x765.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1020x1017.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-1180x1176.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-960x957.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-240x239.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-375x374.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-520x518.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.10.20-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chilaquiles at Anna's Family Coffee Shop (\u003ca href=\"https://www.instagram.com/p/BjfSeJohDhs/?taken-at=9271220\" target=\"_blank\" rel=\"noopener\">@keenster321\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everyone knows that the only thing you should even consider ordering in this wood panel veneered spot is the chilaquiles. That’s not actually true, as they have a wicked huevos con nopales dish.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chilaquiles is a dish consisting of corn tortillas torn into pieces and pan fried until crispy, then simmered in your choice of sauce (sometimes roja, verde or even mole) until the tortilla starts to submit to the sauce and softens. It seems counterintuitive to fry and then simmer, but somehow Anna’s manages to retain the crispy edges of the tortilla pieces and tops it with your choice of egg (please let it be a runny yolk). Some people even ask them to mix in carne asada. But, do yourself a favor and ask them to mix in some chorizo. The Chilaquiles sauce starts to samba with the rich egg yolks and the spicy chorizo fat is constantly trying to cut in and boogaloo. Did I mention the plate comes with Spanish rice and refried beans?\u003c/span>\u003c/p>\n\u003ch2>Fifth Wheel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/898+San+Leandro+Blvd,+San+Leandro,+CA+94577/@37.7262534,-122.1649023,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8f9005d205b3:0x8f7164f36009725a!8m2!3d37.7262492!4d-122.1627083\" target=\"_blank\" rel=\"noopener\">898 San Leandro Blvd\u003c/a>\u003cbr>\nSan Leandro, California\u003cbr>\n94577\u003c/p>\n\u003cfigure id=\"attachment_130980\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130980 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png\" alt=\"\" width=\"800\" height=\"595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-800x595.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-160x119.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-768x571.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1020x759.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-1180x878.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-960x714.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-240x179.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-375x279.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM-520x387.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-2.52.43-AM.png 1188w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Loco Moco at Fifth Wheel (\u003ca href=\"https://www.instagram.com/p/BDOMkSRRwND/?taken-at=609284\" target=\"_blank\" rel=\"noopener\">@chief_bolo510\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.fifthwheelfood.com/\">\u003cspan style=\"font-weight: 400\">Fifth Wheel’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> menu states that the restaurant was established in the 1950s. Before John and Lisa Lee took over in 1978, there had only been two previous owners and the restaurant ran 24 hours a day. In 2016, dedicated patrons impatiently sat by and chomped at the bit while their favorite breakfast spot was temporarily closed for upwards of a year, possibly two.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, the Lees are back to whipping up favorites like chicken fried steak with your choice of country or brown gravy, fluffy golden pancakes, chicken teriyaki and grits. Diners can be seen mixing and matching dish components and side orders, creating their own comforting classics like\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> loco moco: \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">hamburger patty served over rice, covered in brown gravy and topped with an egg. This is not a place to bring a large group, as it only has 11 counter stools and enough table seating for 16. Aside from the delicious and affordable eats, the limited seating explains why there is constantly a line out of the door.\u003c/span>\u003c/p>\n\u003ch2>Han's Coffee Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/900+Sutter+St,+San+Francisco,+CA+94109/@37.7884706,-122.4175196,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809233948181:0xa44e2a87bc9c0c98!8m2!3d37.7884664!4d-122.4153256\" target=\"_blank\" rel=\"noopener\">900 Sutter St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94109\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130971\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130971 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png\" alt=\"\" width=\"800\" height=\"804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-800x804.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-160x161.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-768x772.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1020x1025.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-1180x1186.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-960x965.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-240x241.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-375x377.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-520x523.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-12.09.55-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bulgogi Omelette at Hans Coffee Shop in SF (\u003ca href=\"https://www.instagram.com/pikacamcooks/\" target=\"_blank\" rel=\"noopener\">@pikacamcooks\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Two words: Bulgogi Omelette. Nothing like a protein overload to sustain your life as a cubicle jockey at the local tech company. But, who can resist a soy sauce flavored rice encased inside a gossamer thin omelette topped with hard seared pieces of beef marinated in soy sauce, sugar, sesame oil, garlic and pureed Asian pears. Bibimbap served to you in an oversized metal mixing bowl for the glutton you are. And if you’re not in the mood for Korean bbq with your breakfast, that’s ok. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They still have all the best hits of American diner classics such as a corned beef hash that sits on the flat top to develop an otherworldly exterior crust. One of the regulars, who is a nearby neighbor, informed me that this site has functioned as a diner for upwards of 40-years, changing ownership often. But, it’s only since 2009 that it’s been owned by Han.\u003c/span>\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1507+Park+St,+Alameda,+CA+94501/@37.7656785,-122.2440064,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695ed4bc803:0x955beac3c9a363bb!8m2!3d37.7656743!4d-122.2418124\" target=\"_blank\" rel=\"noopener\">1507 Park St\u003c/a>\u003cbr>\nAlameda, California\u003cbr>\n\u003cb>94501\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130972\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130972 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/16819266_10154558980992830_8168143866982391592_o-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ole's Waffle Shop exterior photo (Ole’s Waffle Shop)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.oleswaffleshop.com/\">\u003cspan style=\"font-weight: 400\">Ole’s Waffle Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is named after Ole Swanson, an immigrant that established this waffle centric location in the 1930s. Then “in 1972, Bob Adams purchased the diner from Ole himself on his way home from a movie with nothing more than a handshake and a promise.” And a $100 down payment.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">KQED may have listed Ole’s as one of the top five places in the\u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/109759/bay-area-bites-guide-to-5-favorite-waffles-in-san-francisco-alameda-oakland-and-berkeley\"> \u003cspan style=\"font-weight: 400\">Bay Area to get a waffle\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, but they may have overlooked their fried chicken. These days, it seems fried chicken is always served in one of two forms: exorbitantly priced from being served up as some truffle coated gold dusted trend or bucketed up via drive thru. Sit in one of Ole’s burnt orange vinyl booths or take a stool at the low coffee counter and order the Southern fried chicken and waffles for a different experience. The chicken thighs are barely coated on the outside, allowing the oil to have maximum contact with the skin until it turns dark golden brown. Jaggedy ridges and valleys form on the exterior and, as your teeth sink into the dark meat, you can hear the crispy crackle. Ole’s waffles are not of the Belgian kind, they are of the Waffle Shop variety: thin and wide with shallow crevices. Pair the two together with some warm pancake syrup and you’ve got a winner.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ole’s isn’t interested in changing to benefit trends, just ask one of their servers who has been there for nearly 40-years. Opened seven days a week, Ole’s serves breakfast, lunch and dinner from 5:30AM most days, closing at midnight on weekends.\u003c/span>\u003c/p>\n\u003ch2>Art's Cafe\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/747+Irving+St,+San+Francisco,+CA+94122/@37.7639372,-122.4682413,17z/data=!3m1!4b1!4m5!3m4!1s0x8085875c49aadf13:0x501e6b9fac5b1aa9!8m2!3d37.763933!4d-122.4660473\" target=\"_blank\" rel=\"noopener\">747 Irving St\u003c/a>\u003cbr>\nSan Francisco, California\u003cbr>\n\u003cb>94122\u003c/b>\u003cbr>\n\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130981\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-130981 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png\" alt=\"\" width=\"800\" height=\"602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-800x602.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-768x578.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1020x767.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-1180x887.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-960x722.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-240x181.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-375x282.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM-520x391.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Screen-Shot-2018-10-19-at-3.04.54-AM.png 1186w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinach hash brown sandwich at Art's Cafe (\u003ca href=\"https://www.instagram.com/p/BLZGBSBBcSQ/?taken-at=90951\" target=\"_blank\" rel=\"noopener\">@drunkeats\u003c/a> via Instagram)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">As soon as you walk in, it’s hard not to notice Owner Hae Ryong Yoon’s (who emigrated from Korea in 1982) sort of pensive face. The second thing you notice is Hae flipping the one thing that seems to dominate the elongated flat top just a foot away from diners mulling away their breakfast at the counter: hash browns. The special here is hash brown sandwiches; a large hash brown square cooked on the flat top and folded over your choice of stuffing.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">These hash brown eiderdowns seem to be cooked until they’re at their crispiest and then filled with things like teriyaki beef, spinach, tofu or mushrooms. Grilled banana and walnut french toast is your basic sandwich bread cut into four sectors, dunked into an egg batter and cooked on the flat top. But what separates the quality of Art’s is the fact that the bananas are also grilled on the flat top so they get wobbly and caramelized. The champion bite is hot buttery grilled french toast, earthy toasted walnuts, sweet and warmed through caramelized banana and a bit of salty sausage or bacon. While Art’s has been in this location for around 60-years, Hae and his wife Sarah have been serving up these addictive flavorings since 1989.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp style=\"text-align: center\">\u003cem>Video by \u003ca href=\"https://www.kqed.org/author/vicchin\">Vic Chin\u003c/a>, Photos and Words by \u003ca href=\"https://www.kqed.org/author/gcheung\">Grace Cheung\u003c/a>, Animation by \u003ca href=\"https://www.headexplodie.co/contact/\">Annie Wong\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Are unicorn foods, edible gold, the Instant Pot, and other food trends actually tasty or just Instagram-friendly foods? People on the streets and in KQED weigh in on camera, and we share where you can get your own \"Instagram-friendly\" treats around the Bay below.\u003c/p>\n\u003cp>How many of these have you tried?\u003c/p>\n\u003ch2>Unicorn Foods\u003c/h2>\n\u003cp>[contextly_sidebar id=\"H76wOzs3A3bH2A5GDbgwflm6tDvyxth4\"]\u003c/p>\n\u003cp>You might remember this little old trend from 2017, but it made a comeback in 2018 to cover pretty much anything that was a vibrant color explosion (and \"super cute\"). In fact, the #1 Google search for food in 2018 was the term \u003ca href=\"https://trends.google.com/trends/yis/2018/US/\">\"unicorn cake.\"\u003c/a> What's the appeal? We'll have to assume it's for the gram!\u003c/p>\n\u003cfigure id=\"attachment_132132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0317-e1547487812208.jpg\" alt='A \"unicorn\" birthday cake latte from Home Cafe' width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A \"unicorn\" birthday cake latte from Home Cafe \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The term \"unicorn\" covers a lot, but it's generally going to be anything very colorful with a lot of blues, pinks, and purples for a whimsical fairy tale feel. If you're not over the unicorn craze, try \u003ca href=\"https://comstocksaloon.com/\">\u003cstrong>Comstock Saloon\u003c/strong>\u003c/a> or \u003ca href=\"http://homecoffeesf.com/menu/\">\u003cstrong>Home Cafe\u003c/strong>\u003c/a> for bursts of color on your table and in your latte.\u003c/p>\n\u003ch2>Plant-Based Burgers\u003c/h2>\n\u003cfigure id=\"attachment_132133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/429A5522-E692-42CA-BD35-E1E8C8E2BB5E-e1547487888490.jpg\" alt=\"The Impossible Burger can be found at restaurants like Umami Burger\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger can be found at restaurants like Umami Burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If Beyonce and Jay-Z recommend going vegan, we're doing it. Just kidding, but the plant-based diet craze has really boomed in the last few years and the most recognized name in the game (or the news) was probably the Impossible Burger. This company promised their scientifically-engineered patty would do the impossible: replace meat with you barely noticing the difference.\u003c/p>\n\u003cfigure id=\"attachment_132159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132159\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/impossible-burger-bleed.jpg\" alt=\"The Impossible Burger even bleeds like a real meat patty.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger even bleeds like a real meat patty. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Surprisingly, they didn't land too far off from this promise, and, despite a long stand-off with the FDA, their patty was widely adopted by many restaurants around the country! They even appeared in fast-food restaurants like White Castle, Hopdoddy's and Umami, and are making moves to be sold in grocery stores.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're craving it or just want to try one, hit up \u003ca href=\"https://www.umamiburger.com/\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>, \u003ca href=\"http://cockscombsf.com/\">\u003cstrong>Cockscomb\u003c/strong>\u003c/a>, or the robot burger-making restaurant \u003ca href=\"http://creator.rest/\">\u003cstrong>Creator\u003c/strong>\u003c/a>!\u003c/p>\n\u003ch2>Cheese Tea\u003c/h2>\n\u003cfigure id=\"attachment_132134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132134\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0307-e1547487952647.jpg\" alt=\"At Tancca, you have cheese foam, puff cream, and other topping options.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">At Tancca, you have cheese foam, puff cream, and other topping options. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cheese foam might sound off-putting, but it's actually quite tasty! The foam is a topping for your tea (milk or not) and has a sweet and savory taste — almost like a cream cheese foam (does that sound any better?). It adds a savory finish to your tea, and can give you that lovely white mustache that you envied in Got Milk? commercials.\u003c/p>\n\u003cp>Eater wrote that cheese tea \u003ca href=\"https://www.eater.com/2018/9/21/17846630/cheese-tea-trend-explained\">\"is still waiting to achieve widespread popularity,\"\u003c/a> but we think the trend has already hit the Bay Area. In a place where boba is entrenched in daily life, the taste and visual appeal of cheese tea make it a popular beverage for a lot of people!\u003c/p>\n\u003cp>If you want cheese tea, a few places we've found them are \u003cb>\u003ca href=\"https://www.yelp.com/search?find_desc=tancca&find_loc=San+Francisco%2C+CA&ns=1\">Tancca\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://www.steapteabar.com/\">Steap\u003c/a>\u003c/b>, and \u003cb>\u003ca href=\"http://www.happy-lemon.com/en/\">Happy Lemon\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>Instant Pot\u003c/h2>\n\u003cfigure id=\"attachment_132157\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132157\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/instant-pot-chili.gif\" alt=\"All the ingredients for chili thrown into an Instant Pot.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">All the ingredients for chili thrown into an Instant Pot. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh, the instant pot. Home cooks are obsessed with it because it can speed up your cooking by an insane percentage — even taking into consideration all the prep work and how long it takes the pot to reach full pressure. But wait, it's not \u003ci>just\u003c/i> a pressure cooker! It's a multi-use tool for steaming, baking, heating up leftovers AND high-pressure cooking. Want some beef stew but all you have is frozen beef in the freezer and hungry kids at the table? Throw it all in the Instant Pot and your meal is ready in minutes.\u003c/p>\n\u003cp>[contextly_sidebar id=\"Pumau2vxH3umPLW4lRUxUs7DrSj3ny9t\"]\u003c/p>\n\u003cp>A hop and a skip away, there is even a community of megafans on Facebook (at the time this was written, the \u003ca href=\"https://www.facebook.com/groups/InstantPotCommunity/\">Instant Pot Community group\u003c/a> was at 1,808,894 members) sharing their successes, failures, favorite recipes and advice with each other. When asked about favorite features, one member said, \"It [the Instant Pot] warms food too; it’s not JUST for cooking! I use my IP to reheat leftovers ALL THE TIME anymore. We don’t microwave. Our toaster oven works but takes forever. Stovetop takes too much minding. I just set it for 0 minutes and high pressure, quick release and enjoy the effortless hot food!\" It's not magic, guys, it's the power of technology that was developed by some geniuses in Canada.\u003c/p>\n\u003cp>Maybe there are some professional kitchens around the Bay using the Instant Pot, but it's most likely that you own one or have a friend/family member that swears by it and has one (or more) at home.\u003c/p>\n\u003ch2>Edible Gold\u003c/h2>\n\u003cfigure id=\"attachment_132135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132135\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_9848-e1547488031584.jpg\" alt=\"A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Treat. your. self. That seemed to be the mantra in 2018, which is why we might have seen the explosion of gold-covered food and drink last year. Do they have any nutritional value? No. Do they add anything taste-wise? Nope. Does the gold make you feel like you're worth millions of dollars when you see it garnishing or sometimes completely covering what you're about to eat? Maybe just a little.\u003c/p>\n\u003cp>Those shiny treats make great Instagram fodder and make you feel a little richer (without the cost of getting actual gold jewelry). You can even get the gold leaf in flake or sheet form to put on your homemade food! The sheets are extremely delicate and can rip easily, so be careful when handling them.\u003c/p>\n\u003cp>We spotted gold-adorned foods at \u003ca href=\"http://www.matchacafe-maiko.com/eng/\">\u003cb>Matcha Cafe Maiko\u003c/b>\u003c/a>, \u003ca href=\"http://www.maruyasf.org/\">\u003cstrong>Maruya\u003c/strong>\u003c/a> and \u003ca href=\"https://www.theshotasf.com/\">\u003cstrong>The Shota\u003c/strong>\u003c/a> to name a few, but there are plenty of spots around the Bay dipping into this trend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are the food trends you're predicting for 2019? Is it more alternative milks? Maybe a twist on cannabis cuisine? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your guesses.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp style=\"text-align: center\">\u003cem>Video by \u003ca href=\"https://www.kqed.org/author/vicchin\">Vic Chin\u003c/a>, Photos and Words by \u003ca href=\"https://www.kqed.org/author/gcheung\">Grace Cheung\u003c/a>, Animation by \u003ca href=\"https://www.headexplodie.co/contact/\">Annie Wong\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Are unicorn foods, edible gold, the Instant Pot, and other food trends actually tasty or just Instagram-friendly foods? People on the streets and in KQED weigh in on camera, and we share where you can get your own \"Instagram-friendly\" treats around the Bay below.\u003c/p>\n\u003cp>How many of these have you tried?\u003c/p>\n\u003ch2>Unicorn Foods\u003c/h2>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>You might remember this little old trend from 2017, but it made a comeback in 2018 to cover pretty much anything that was a vibrant color explosion (and \"super cute\"). In fact, the #1 Google search for food in 2018 was the term \u003ca href=\"https://trends.google.com/trends/yis/2018/US/\">\"unicorn cake.\"\u003c/a> What's the appeal? We'll have to assume it's for the gram!\u003c/p>\n\u003cfigure id=\"attachment_132132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0317-e1547487812208.jpg\" alt='A \"unicorn\" birthday cake latte from Home Cafe' width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A \"unicorn\" birthday cake latte from Home Cafe \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The term \"unicorn\" covers a lot, but it's generally going to be anything very colorful with a lot of blues, pinks, and purples for a whimsical fairy tale feel. If you're not over the unicorn craze, try \u003ca href=\"https://comstocksaloon.com/\">\u003cstrong>Comstock Saloon\u003c/strong>\u003c/a> or \u003ca href=\"http://homecoffeesf.com/menu/\">\u003cstrong>Home Cafe\u003c/strong>\u003c/a> for bursts of color on your table and in your latte.\u003c/p>\n\u003ch2>Plant-Based Burgers\u003c/h2>\n\u003cfigure id=\"attachment_132133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/429A5522-E692-42CA-BD35-E1E8C8E2BB5E-e1547487888490.jpg\" alt=\"The Impossible Burger can be found at restaurants like Umami Burger\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger can be found at restaurants like Umami Burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If Beyonce and Jay-Z recommend going vegan, we're doing it. Just kidding, but the plant-based diet craze has really boomed in the last few years and the most recognized name in the game (or the news) was probably the Impossible Burger. This company promised their scientifically-engineered patty would do the impossible: replace meat with you barely noticing the difference.\u003c/p>\n\u003cfigure id=\"attachment_132159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132159\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/impossible-burger-bleed.jpg\" alt=\"The Impossible Burger even bleeds like a real meat patty.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger even bleeds like a real meat patty. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Surprisingly, they didn't land too far off from this promise, and, despite a long stand-off with the FDA, their patty was widely adopted by many restaurants around the country! They even appeared in fast-food restaurants like White Castle, Hopdoddy's and Umami, and are making moves to be sold in grocery stores.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're craving it or just want to try one, hit up \u003ca href=\"https://www.umamiburger.com/\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>, \u003ca href=\"http://cockscombsf.com/\">\u003cstrong>Cockscomb\u003c/strong>\u003c/a>, or the robot burger-making restaurant \u003ca href=\"http://creator.rest/\">\u003cstrong>Creator\u003c/strong>\u003c/a>!\u003c/p>\n\u003ch2>Cheese Tea\u003c/h2>\n\u003cfigure id=\"attachment_132134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132134\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0307-e1547487952647.jpg\" alt=\"At Tancca, you have cheese foam, puff cream, and other topping options.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">At Tancca, you have cheese foam, puff cream, and other topping options. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cheese foam might sound off-putting, but it's actually quite tasty! The foam is a topping for your tea (milk or not) and has a sweet and savory taste — almost like a cream cheese foam (does that sound any better?). It adds a savory finish to your tea, and can give you that lovely white mustache that you envied in Got Milk? commercials.\u003c/p>\n\u003cp>Eater wrote that cheese tea \u003ca href=\"https://www.eater.com/2018/9/21/17846630/cheese-tea-trend-explained\">\"is still waiting to achieve widespread popularity,\"\u003c/a> but we think the trend has already hit the Bay Area. In a place where boba is entrenched in daily life, the taste and visual appeal of cheese tea make it a popular beverage for a lot of people!\u003c/p>\n\u003cp>If you want cheese tea, a few places we've found them are \u003cb>\u003ca href=\"https://www.yelp.com/search?find_desc=tancca&find_loc=San+Francisco%2C+CA&ns=1\">Tancca\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://www.steapteabar.com/\">Steap\u003c/a>\u003c/b>, and \u003cb>\u003ca href=\"http://www.happy-lemon.com/en/\">Happy Lemon\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>Instant Pot\u003c/h2>\n\u003cfigure id=\"attachment_132157\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132157\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/instant-pot-chili.gif\" alt=\"All the ingredients for chili thrown into an Instant Pot.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">All the ingredients for chili thrown into an Instant Pot. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh, the instant pot. Home cooks are obsessed with it because it can speed up your cooking by an insane percentage — even taking into consideration all the prep work and how long it takes the pot to reach full pressure. But wait, it's not \u003ci>just\u003c/i> a pressure cooker! It's a multi-use tool for steaming, baking, heating up leftovers AND high-pressure cooking. Want some beef stew but all you have is frozen beef in the freezer and hungry kids at the table? Throw it all in the Instant Pot and your meal is ready in minutes.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>A hop and a skip away, there is even a community of megafans on Facebook (at the time this was written, the \u003ca href=\"https://www.facebook.com/groups/InstantPotCommunity/\">Instant Pot Community group\u003c/a> was at 1,808,894 members) sharing their successes, failures, favorite recipes and advice with each other. When asked about favorite features, one member said, \"It [the Instant Pot] warms food too; it’s not JUST for cooking! I use my IP to reheat leftovers ALL THE TIME anymore. We don’t microwave. Our toaster oven works but takes forever. Stovetop takes too much minding. I just set it for 0 minutes and high pressure, quick release and enjoy the effortless hot food!\" It's not magic, guys, it's the power of technology that was developed by some geniuses in Canada.\u003c/p>\n\u003cp>Maybe there are some professional kitchens around the Bay using the Instant Pot, but it's most likely that you own one or have a friend/family member that swears by it and has one (or more) at home.\u003c/p>\n\u003ch2>Edible Gold\u003c/h2>\n\u003cfigure id=\"attachment_132135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132135\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_9848-e1547488031584.jpg\" alt=\"A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Treat. your. self. That seemed to be the mantra in 2018, which is why we might have seen the explosion of gold-covered food and drink last year. Do they have any nutritional value? No. Do they add anything taste-wise? Nope. Does the gold make you feel like you're worth millions of dollars when you see it garnishing or sometimes completely covering what you're about to eat? Maybe just a little.\u003c/p>\n\u003cp>Those shiny treats make great Instagram fodder and make you feel a little richer (without the cost of getting actual gold jewelry). You can even get the gold leaf in flake or sheet form to put on your homemade food! The sheets are extremely delicate and can rip easily, so be careful when handling them.\u003c/p>\n\u003cp>We spotted gold-adorned foods at \u003ca href=\"http://www.matchacafe-maiko.com/eng/\">\u003cb>Matcha Cafe Maiko\u003c/b>\u003c/a>, \u003ca href=\"http://www.maruyasf.org/\">\u003cstrong>Maruya\u003c/strong>\u003c/a> and \u003ca href=\"https://www.theshotasf.com/\">\u003cstrong>The Shota\u003c/strong>\u003c/a> to name a few, but there are plenty of spots around the Bay dipping into this trend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are the food trends you're predicting for 2019? Is it more alternative milks? Maybe a twist on cannabis cuisine? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your guesses.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Chris Cosentino’s “Taste the Rainbow” Burrata Salad",
"title": "Celebrity Chefs Recipes: Chris Cosentino’s “Taste the Rainbow” Burrata Salad",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Burrata is one of those wonderful ingredients that people love to order in restaurants but don’t always know what to do with it at home. My salad makes for a luxurious lunch or appetizer to share. It’s a flavorful, colorful, pretty and easy to assemble salad (using the best fruit in season) that contrasts beautifully with my simple but delicious mitsuba pesto.\u003c/p>\n\u003cp>Burrata is a pillow of fresh mozzarella filled with curds, or stracciatella, and cream making it soft, rich and buttery. The name burrata actually translates as “buttery” in Italian, and its origins are from the Apulia region of Italy. In Italy, it is often found wrapped in asphodel leaves, and fresh green leaves indicate the freshness of the cheese. Here in the US, we tend to find it wrapped in plastic. Eat your burrata within 48 hours of purchase for the best, freshest flavor.\u003c/p>\n\u003cp>I love the flavor of mitsuba which is sometimes known as Japanese parsley. It is said to have a subtle flavor mix of Italian parsley and celery leaves, although it really isn’t related to either. Every part of the plant — leaves, stems, seeds, and roots — is edible and it’s enjoyed in a variety of dishes in Japan. Add it fresh and don’t cook it too long or it will become bitter.\u003c/p>\n\u003ch2>“Taste the Rainbow” Burrata Salad\u003c/h2>\n\u003cp>\u003ci>Serves 2 or more\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4281-e1547509660437.jpg\" alt=\"Chef Chris Cosentino's delicious "Taste the Rainbow" burrata salad.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132148\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino's delicious \"Taste the Rainbow\" burrata salad. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>½ cup Thomcord grapes\u003c/li>\n\u003cli>½ cup mixed color cherry tomatoes\u003c/li>\n\u003cli>½ cup cape gooseberries\u003c/li>\n\u003cli>½ cup blueberries\u003c/li>\n\u003cli>1 teaspoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon red wine vinegar\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>¼ teaspoon Jacobsen sea salt or other flake salt\u003c/li>\n\u003cli>3 tablespoons extra virgin olive oil\u003cb>*\u003c/b>\u003c/li>\n\u003cli>2 burrata balls\u003c/li>\n\u003cli>Mitsuba pesto, for garnish (see recipe below)\u003c/li>\n\u003cli>Extra flake salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Chive flowers, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a large bowl combine the grapes, tomatoes, gooseberries, and blueberries.\u003c/li>\n\u003cli>In a small bowl, whisk the lemon juice, vinegar, salt, and pepper together. Drizzle in the oil, whisking lightly to combine.\u003c/li>\n\u003cli>Spoon 2 or 3 tablespoons of the vinaigrette over the fruit and stir to coat lightly.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Spoon about ¼ cup of the pesto onto two large plates, and gently place the burrata on top. Using a sharp knife, carefully cut the surface of the cheese to expose the creamy interior. Season each cheese with salt and pepper. Spoon half of the dressed fruit mixture on top and scatter chive blossoms over the fruit. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Mitsuba Pesto\u003c/h2>\n\u003cp>\u003ci>Makes about 1 ½ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132151\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/mitsuba.jpg\" alt=\"Chris Cosentino's pesto is made with mitsuba, which is sometimes known as Japanese parsley. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's pesto is made with mitsuba, which is sometimes known as Japanese parsley. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>8 ounces mitsuba leaves\u003c/li>\n\u003cli>¾ cup extra virgin olive oil, divided\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>½ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a large pot of boiling salted water, blanch the mitsuba leaves until the water just comes back to a boil, but no longer than about 30 seconds.\u003c/li>\n\u003cli>Transfer the leaves to a bowl of salted ice water. Remove from the ice water and squeeze out all excess moisture.\u003c/li>\n\u003cli>In a blender, combine the blanched mitsuba, half of the oil, salt and pepper. Blend until reduced to a paste, then slowly drizzle in the remaining oil until the pesto is smooth and emulsified.\u003c/li>\n\u003cli>Store in a sealed glass container and refrigerate. Good for up to 3 days.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>\u003ci>*Olive Oil vs Monocultivar Olive Oil\u003c/i>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_132152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132152\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/monocultivaroil.jpg\" alt='This \"Taste the Rainbow\" burrata salad uses monocultivar oil in the vinaigrette.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This \"Taste the Rainbow\" burrata salad uses monocultivar oil in the vinaigrette. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just as a winemaker blends wine from different grapes to make fine wine, some olive oils are blended from several olive varieties to make a blended oil. Other olive oil producers press oils from a single estate or a single olive variety making a monocultivar olive oil. Some of these artisanal, single-estate oils are made in small quantities and are among the world’s best.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When buying olive oil you should know that not all olive oils are created equal. Terroir or place of growth, treatment and handling make for different qualities and flavors. First, Extra Virgin Olive Oil is the finest grade — it means that the oil was made from the first pressing, usually cold pressed. Virgin Olive Oil is, for all purposes, the same as Extra Virgin Olive Oil but has a higher acidity although it must be below 4%. Fine Virgin Oil, Superfine Oil, Olive Oil, and Pure Olive Oil are all lesser grade oils and can be used for cooking.\u003c/p>\n\u003cp>When you taste olive oil, take note of the:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Fruitiness:\u003c/b> Should have the aroma of fresh fruit with a fresh and fruity smell.\u003c/li>\n\u003cli>\u003cb>Bitterness:\u003c/b> Olives are bitter when first picked from the tree. So often fresh, high-quality olive oil has a bitter element.\u003c/li>\n\u003cli>\u003cb>Pungency:\u003c/b> is that cough-inducing sting at the back of the throat. It’s caused by the phenolic compounds iin the olive oil. High quality oil has more of these compounds.\u003c/li>\n\u003c/ul>\n\u003cp>Next, taste for:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Complexity:\u003c/b> The best olive oils smell and taste complex evoking a veritable bouquet.\u003c/li>\n\u003cli>\u003cb>Harmony:\u003c/b> The best oils are balanced reflecting fruit, bitter and pungent flavors without any one dominating.\u003c/li>\n\u003cli>\u003cb>Persistence:\u003c/b> The best oil, like wine lingers on the palate reflecting all of the subtleties in the oil.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Choose olive oil carefully, reserving the very best for drizzling over dishes.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Burrata is one of those wonderful ingredients that people love to order in restaurants but don’t always know what to do with it at home. My salad makes for a luxurious lunch or appetizer to share. It’s a flavorful, colorful, pretty and easy to assemble salad (using the best fruit in season) that contrasts beautifully with my simple but delicious mitsuba pesto.\u003c/p>\n\u003cp>Burrata is a pillow of fresh mozzarella filled with curds, or stracciatella, and cream making it soft, rich and buttery. The name burrata actually translates as “buttery” in Italian, and its origins are from the Apulia region of Italy. In Italy, it is often found wrapped in asphodel leaves, and fresh green leaves indicate the freshness of the cheese. Here in the US, we tend to find it wrapped in plastic. Eat your burrata within 48 hours of purchase for the best, freshest flavor.\u003c/p>\n\u003cp>I love the flavor of mitsuba which is sometimes known as Japanese parsley. It is said to have a subtle flavor mix of Italian parsley and celery leaves, although it really isn’t related to either. Every part of the plant — leaves, stems, seeds, and roots — is edible and it’s enjoyed in a variety of dishes in Japan. Add it fresh and don’t cook it too long or it will become bitter.\u003c/p>\n\u003ch2>“Taste the Rainbow” Burrata Salad\u003c/h2>\n\u003cp>\u003ci>Serves 2 or more\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/DSCF4281-e1547509660437.jpg\" alt=\"Chef Chris Cosentino's delicious "Taste the Rainbow" burrata salad.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132148\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino's delicious \"Taste the Rainbow\" burrata salad. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>½ cup Thomcord grapes\u003c/li>\n\u003cli>½ cup mixed color cherry tomatoes\u003c/li>\n\u003cli>½ cup cape gooseberries\u003c/li>\n\u003cli>½ cup blueberries\u003c/li>\n\u003cli>1 teaspoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon red wine vinegar\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>¼ teaspoon Jacobsen sea salt or other flake salt\u003c/li>\n\u003cli>3 tablespoons extra virgin olive oil\u003cb>*\u003c/b>\u003c/li>\n\u003cli>2 burrata balls\u003c/li>\n\u003cli>Mitsuba pesto, for garnish (see recipe below)\u003c/li>\n\u003cli>Extra flake salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Chive flowers, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a large bowl combine the grapes, tomatoes, gooseberries, and blueberries.\u003c/li>\n\u003cli>In a small bowl, whisk the lemon juice, vinegar, salt, and pepper together. Drizzle in the oil, whisking lightly to combine.\u003c/li>\n\u003cli>Spoon 2 or 3 tablespoons of the vinaigrette over the fruit and stir to coat lightly.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Spoon about ¼ cup of the pesto onto two large plates, and gently place the burrata on top. Using a sharp knife, carefully cut the surface of the cheese to expose the creamy interior. Season each cheese with salt and pepper. Spoon half of the dressed fruit mixture on top and scatter chive blossoms over the fruit. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Mitsuba Pesto\u003c/h2>\n\u003cp>\u003ci>Makes about 1 ½ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132151\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/mitsuba.jpg\" alt=\"Chris Cosentino's pesto is made with mitsuba, which is sometimes known as Japanese parsley. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/mitsuba-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino's pesto is made with mitsuba, which is sometimes known as Japanese parsley. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>8 ounces mitsuba leaves\u003c/li>\n\u003cli>¾ cup extra virgin olive oil, divided\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>½ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In a large pot of boiling salted water, blanch the mitsuba leaves until the water just comes back to a boil, but no longer than about 30 seconds.\u003c/li>\n\u003cli>Transfer the leaves to a bowl of salted ice water. Remove from the ice water and squeeze out all excess moisture.\u003c/li>\n\u003cli>In a blender, combine the blanched mitsuba, half of the oil, salt and pepper. Blend until reduced to a paste, then slowly drizzle in the remaining oil until the pesto is smooth and emulsified.\u003c/li>\n\u003cli>Store in a sealed glass container and refrigerate. Good for up to 3 days.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>\u003ci>*Olive Oil vs Monocultivar Olive Oil\u003c/i>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_132152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132152\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/monocultivaroil.jpg\" alt='This \"Taste the Rainbow\" burrata salad uses monocultivar oil in the vinaigrette.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/monocultivaroil-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This \"Taste the Rainbow\" burrata salad uses monocultivar oil in the vinaigrette. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just as a winemaker blends wine from different grapes to make fine wine, some olive oils are blended from several olive varieties to make a blended oil. Other olive oil producers press oils from a single estate or a single olive variety making a monocultivar olive oil. Some of these artisanal, single-estate oils are made in small quantities and are among the world’s best.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When buying olive oil you should know that not all olive oils are created equal. Terroir or place of growth, treatment and handling make for different qualities and flavors. First, Extra Virgin Olive Oil is the finest grade — it means that the oil was made from the first pressing, usually cold pressed. Virgin Olive Oil is, for all purposes, the same as Extra Virgin Olive Oil but has a higher acidity although it must be below 4%. Fine Virgin Oil, Superfine Oil, Olive Oil, and Pure Olive Oil are all lesser grade oils and can be used for cooking.\u003c/p>\n\u003cp>When you taste olive oil, take note of the:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Fruitiness:\u003c/b> Should have the aroma of fresh fruit with a fresh and fruity smell.\u003c/li>\n\u003cli>\u003cb>Bitterness:\u003c/b> Olives are bitter when first picked from the tree. So often fresh, high-quality olive oil has a bitter element.\u003c/li>\n\u003cli>\u003cb>Pungency:\u003c/b> is that cough-inducing sting at the back of the throat. It’s caused by the phenolic compounds iin the olive oil. High quality oil has more of these compounds.\u003c/li>\n\u003c/ul>\n\u003cp>Next, taste for:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Complexity:\u003c/b> The best olive oils smell and taste complex evoking a veritable bouquet.\u003c/li>\n\u003cli>\u003cb>Harmony:\u003c/b> The best oils are balanced reflecting fruit, bitter and pungent flavors without any one dominating.\u003c/li>\n\u003cli>\u003cb>Persistence:\u003c/b> The best oil, like wine lingers on the palate reflecting all of the subtleties in the oil.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>Choose olive oil carefully, reserving the very best for drizzling over dishes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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.",
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"mindshift": {
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"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>",
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"order": 12
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"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?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
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