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"disqusTitle": "5 Bay Area Coffee Roasters You Need to Know (If You Don't Already)",
"title": "5 Bay Area Coffee Roasters You Need to Know (If You Don't Already)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The San Francisco Bay Area is known for a lot of things—avocado toast, skyrocketing rental rates, and that oh-so-specific sourdough bread. But there’s something a little more caffeinated that doesn’t always make the list—unique specialty coffee. While brands like Blue Bottle or Philz may pop immediately into your mind when it comes to coffee, there are an overwhelming number of independent coffee roasters that call the Bay their home.\u003c/p>\n\u003cp>[contextly_sidebar id=\"aTGejvu0cwVLfTAmIwatXAWmRQsodeSp\"]\u003c/p>\n\u003cp>These roasters bring their own unique background, history, and skillset to the beans they serve, making each brew a little different from the next. Whether you’re a light-roast aficionado, a morning grump looking for a little joy, or you’re simply trying to find your new favorite cafe to work for the day, this guide has a hand-crafted selection for everyone.\u003c/p>\n\u003ch2>Ritual Coffee Roasters\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/432b+Octavia+St,+San+Francisco,+CA+94102/@37.7763909,-122.4263826,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a20a465a0d:0xd231e0baf37d07b7!8m2!3d37.7763909!4d-122.4241939?hl=en\">432b Octavia St\u003c/a>\u003cbr>\nSan Francisco, CA 94102\u003c/p>\n\u003cfigure id=\"attachment_130687\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Ritual-800x547.jpg\" alt=\"\" width=\"800\" height=\"547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-768x526.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-1020x698.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-1200x821.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-1180x807.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-960x657.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-520x356.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Green Coffee Buyer Aaron roasts on vintage German Probat roaster. / Image via Ritual Coffee Roasters\u003c/figcaption>\u003c/figure>\n\u003cp>“I think San Francisco is one of the best cities in the entire world for coffee—if not the best,” says Eileen Rinaldi, founder and owner of \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a> in San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rinaldi takes a lot of pride in creating a physical product in a city now known largely for its technology production. “I think there’s something about the ecology of the Bay Area,” says Rinaldi. “It’s part of our ethos to push the boundaries further and see how we can do things better...We’re just never satisfied with the coffee. We love it, but we always want to do better.”\u003c/p>\n\u003cp>Ritual joins a long line of San Francisco coffee roasters—including famous brands like Folgers and Hills Bros.—and product manufacturers that aren’t always associated with the city’s booming industries. “I’m excited about this scene of San Francisco coffee roasters that is connected to a scene of manufacturing in San Francisco” says Rinaldi, “And I think that’s critical to us maintaining a diverse economy here.”\u003c/p>\n\u003cp>Rinaldi says that Ritual specializes in lighter roasts, a process that is delicate and difficult to produce in large quantities. Where some would compare roasting coffee to steaks on a grill, Rinaldi prefers to use baking a cake in her analogy.\u003c/p>\n\u003cp>“If you throw steaks on a grill, it’s great if the inside is pretty much still raw,” says Rinaldi. “But when you bake a cake and the inside isn’t cooked, it’s inedible. [With] light roasting, you want to get the center of the bean fully cooked essentially without scorching the outside.”\u003c/p>\n\u003cp>“What makes that especially challenging for roasters is different beans have different densities, different moisture contents,” continues Rinaldi. It’s only a few seconds that separates not-quite-roasted coffee that doesn’t brew properly from a roast with a lot of flavor.\u003c/p>\n\u003cp>Ritual has cafes all across San Francisco, and one in Napa, where you can grab a cup for yourself—the location in Hayes Valley is just about perfect if you’re looking for some window shopping. If you’d rather craft your brew at home, you can check out their \u003ca href=\"https://www.ritualroasters.com/#brew-guides\">handy brew guides\u003c/a> that will walk you through just about every way to make coffee you can think of—and a couple you might not have known before.\u003c/p>\n\u003ch2>Highwire Coffee Roasters\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Rockridge+Market+Hall/@37.843811,-122.251821,14z/data=!4m5!3m4!1s0x0:0x475cb8118390fde8!8m2!3d37.843811!4d-122.251821?hl=en-US\">5655 College Ave\u003c/a>\u003cbr>\nOakland, CA 94618\u003c/p>\n\u003cfigure id=\"attachment_130689\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/RR.coffeebags-800x511.jpg\" alt=\"\" width=\"800\" height=\"511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-1020x652.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-1200x767.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-1180x754.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-960x614.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-520x332.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Some of the distinctive packaging from Highwire Coffee Roasters / Image via Chelsea Dier\u003c/figcaption>\u003c/figure>\n\u003cp>With four locations all across the Bay Area, and many more cafes serving their beans, you’ve most likely seen \u003ca href=\"https://www.highwirecoffee.com/\">Highwire’s\u003c/a> striking packaging while in search of your morning cup—simple brown bags with bold black typeface and intricate images reminiscent of woodblock prints that were created in Highwire’s early days by a barista and graphic designer named Katie Miller. With names like “The Core” and “Conscientious Objector,” the whole presentation is hard to ignore—much like the ethos behind the company itself.\u003c/p>\n\u003cp>Robert Myers, one of the co-founders of Highwire, got his start in coffee in the Bay Area while working at Peet’s. He saw coffee’s ability to build community and was inspired to start his own roaster—one that makes space for people to help one another.\u003c/p>\n\u003cp>“Most of the people I’ve ever met who work in coffee are just good people. They’re interesting people,” says Myers, “When I became a coffee roaster I didn’t want to be in competition.I didn’t see that it needed to be competition.” His admiration for the people in the coffee business has impacted his business ethos in a deep way. In fact, over the last few years, Highwire has helped several small roasters get their start by teaching them how to roast (if they need it) and renting them space within their own roastery.\u003c/p>\n\u003cp>“One of the biggest barriers to entry for people who want to realize their dream in coffee is how prohibitive buying a coffee roaster has always been,” says Myers. “We could open up our space [at Highwire] to other business people and really be part of people realizing their dream. And that to me is a much nicer space than who’s doing better in sales or who has more followers on social media.”\u003c/p>\n\u003cp>Myers says it’s gratifying to see roasters graduate to their own space and continue to contribute to the diverse voices within the Bay Area coffee scene.\u003c/p>\n\u003ch2>Bicycle Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Bicycle+Coffee/@37.7955256,-122.276469,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80c8515db049:0x56d0ae0e4d6330c1!8m2!3d37.7955256!4d-122.2742803\">364 2nd St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_130691\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9704-800x633.jpg\" alt=\"\" width=\"800\" height=\"633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-800x633.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-768x607.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-1020x807.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-1200x949.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-1180x933.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-960x759.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-240x190.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-375x297.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-520x411.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Some of the CBD drinks and fresh roasted coffee sold by Bicycle Coffee / Image via Bicycle Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a> has the type of over-the-top scrappy origin story that makes it distinctly Bay Area—including roasting their first batch in a popcorn maker and getting it into the hands of top-floor FiDi execs via a little phone-call trickery. Now, Bicycle is an international enterprise with locations in the Bay, Los Angeles, and Tokyo.\u003c/p>\n\u003cp>The roastery takes its name from their delivery method. All orders are delivered via bicycle, with the bags of coffee stacked into small trailers specially designed for the task.\u003c/p>\n\u003cp>“We have trailers we designed and built ourselves,” says Brad Butler, co-founder. “They hold hundreds of pounds [of coffee] and there’s nothing else like them on the market.”\u003c/p>\n\u003cp>Initially, bicycles were the most cost-effective form of delivery they had. But they later discovered that it was also a great way to beat traffic and avoid parking fees in San Francisco’s downtown area. Butler also feels that by moving through their local communities via bicycle, it helps keep them connected with their customers in a more personal way.\u003c/p>\n\u003cp>“You have a competitive advantage if you do everything you can to do good and create community with your business,” says Butler. And after doing business in the Bay Area for nearly ten years, he says that’s been key to staying power in a place changing as rapidly as their home-base in Oakland.\u003c/p>\n\u003cp>“You see old-timey places going away,” says Butler. “You see new places popping up and [then] going away...you feel the squeeze, and recognize that the only way [you’ll] win is by building long-term relationships. \"Butler explains that those relationships expand to everyone who walks through the door of each Bicycle location—either via a simple conversation while the coffee is brewed or through offering free cups of coffee every Friday.\u003c/p>\n\u003ch2>Slojoy\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Slojoy+Coffee+Roasters/@37.8047433,-122.269734,17z/data=!4m8!1m2!2m1!1s1528+Webster+St.+Oakland,+Ca+94612!3m4!1s0x808f80b364b3ffff:0x59f882cb239323e1!8m2!3d37.8047419!4d-122.2674934\">1528 Webster St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130693\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130693\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-1200x795.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-1180x781.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-520x344.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The walk-up window at Slojoy. / Image via Slojoy\u003c/figcaption>\u003c/figure>\n\u003cp>The newest roaster on this list, \u003ca href=\"https://www.slojoy.com/\">Slojoy\u003c/a> has only been in Oakland for four years, but in that time they’ve graduated from a small space in the back of a local market to their very own walk-up window on Webster street.\u003c/p>\n\u003cp>Christopher Stites, founder, says that his path to coffee was quick and borderline spontaneous. “We came back from a visit in Maui to a coffee farm and fell in love with the process,” says Stites. He started roasting in his kitchen, sending bags to friends and family, then rapidly graduated to their current location.\u003c/p>\n\u003cp>Slojoy’s signature slogan is “spread joy,” which comes from the founder’s desire to deliver something joyful in coffee and community faith building. Stites is both a coffee roaster and a pastor, helping lead services at \u003ca href=\"https://www.themovement.us/\">The Movement church\u003c/a> in East Oakland.\u003c/p>\n\u003cp>“Joy is different from happiness where it’s slow, but it’s lasting,” says Stites of the roastery’s name.\u003c/p>\n\u003cp>Part of the “joy” in “Slojoy” is that each batch of coffee is small—usually around 50 to 60 pounds a week—and is roasted just about every 6 or 7 days. In addition to a dedication to freshness, each cup of Slojoy coffee served at the window comes with a little something special to put a perk in your step.\u003c/p>\n\u003cp>“We just want to encourage folks,” says Stites. “We write a handwritten note for every cup that goes out. We have a built-in ‘pay-it-forward’ option where we’ve seen over $600 go through of people buying other people coffee.”\u003c/p>\n\u003ch2>Timeless Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Timeless+Coffee/@36.723241,-113.9446786,4z/data=!4m8!1m2!2m1!1sTimeless!3m4!1s0x80857df6c7e27317:0xf25f018ec0b75f12!8m2!3d37.8282129!4d-122.2497777\">4252 Piedmont Ave\u003c/a>\u003cbr>\nOakland, CA 94611\u003c/p>\n\u003cfigure id=\"attachment_130694\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/A40A0526-800x478.jpg\" alt=\"\" width=\"800\" height=\"478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-1200x717.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-1180x705.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-520x311.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Timeless Coffee in the Piedmont neighborhood of Oakland. / Image via Timeless Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, for the vegan coffee lover who doesn’t want to second-guess their pastry choices, there’s \u003ca href=\"https://timelesscoffee.com/\">Timeless\u003c/a>.\u003c/p>\n\u003cp>Founder RJ Leimpeter was working in San Francisco at Sightglass when he decided he wanted to bring a specialized cafe to his own neighborhood in Oakland.\u003c/p>\n\u003cp>“I grew up in the East Bay,” says Leimpeter. “I really wanted to be part of my neighborhood.” He also really wanted to create a shop with all-vegan offerings.\u003c/p>\n\u003cp>“We make everything in house and our entire kitchen is vegan,” says Leimpeter. But despite his life-long coffee career, he needed some help in the baked-goods department.\u003c/p>\n\u003cp>“Violett Slocum was a major part of the reason why I started the business,” says Leimpeter. “She’s so talented at baking, and I got her to join on with me to do all the kitchen stuff. All the food stuff is her.” The pastry options at Timeless range from donuts and other single-serve items to entire cakes which you can custom order for your next special occasion.\u003c/p>\n\u003cp>Leimpeter also wanted to keep things as local as possible. “One of the key things that we do is the importers we use are based in Oakland,” says Leimpeter, citing\u003ca href=\"https://www.coffeeshrub.com/\"> Coffee Shrub\u003c/a> and \u003ca href=\"http://www.redfoxcoffeemerchants.com/\">Red Fox Coffee Merchants\u003c/a> as a few of the importers he works with. “Their practices of importing beans are top-notch.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Timeless now has two locations—one in the Piedmont and one in Berkeley on College Ave—and a coffee subscription service where you can get their fresh-roasted beans delivered to your front door.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The San Francisco Bay Area is known for a lot of things—avocado toast, skyrocketing rental rates, and that oh-so-specific sourdough bread. But there’s something a little more caffeinated that doesn’t always make the list—unique specialty coffee. While brands like Blue Bottle or Philz may pop immediately into your mind when it comes to coffee, there are an overwhelming number of independent coffee roasters that call the Bay their home.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>These roasters bring their own unique background, history, and skillset to the beans they serve, making each brew a little different from the next. Whether you’re a light-roast aficionado, a morning grump looking for a little joy, or you’re simply trying to find your new favorite cafe to work for the day, this guide has a hand-crafted selection for everyone.\u003c/p>\n\u003ch2>Ritual Coffee Roasters\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/432b+Octavia+St,+San+Francisco,+CA+94102/@37.7763909,-122.4263826,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a20a465a0d:0xd231e0baf37d07b7!8m2!3d37.7763909!4d-122.4241939?hl=en\">432b Octavia St\u003c/a>\u003cbr>\nSan Francisco, CA 94102\u003c/p>\n\u003cfigure id=\"attachment_130687\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Ritual-800x547.jpg\" alt=\"\" width=\"800\" height=\"547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-768x526.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-1020x698.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-1200x821.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-1180x807.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-960x657.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Ritual-520x356.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Green Coffee Buyer Aaron roasts on vintage German Probat roaster. / Image via Ritual Coffee Roasters\u003c/figcaption>\u003c/figure>\n\u003cp>“I think San Francisco is one of the best cities in the entire world for coffee—if not the best,” says Eileen Rinaldi, founder and owner of \u003ca href=\"https://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rinaldi takes a lot of pride in creating a physical product in a city now known largely for its technology production. “I think there’s something about the ecology of the Bay Area,” says Rinaldi. “It’s part of our ethos to push the boundaries further and see how we can do things better...We’re just never satisfied with the coffee. We love it, but we always want to do better.”\u003c/p>\n\u003cp>Ritual joins a long line of San Francisco coffee roasters—including famous brands like Folgers and Hills Bros.—and product manufacturers that aren’t always associated with the city’s booming industries. “I’m excited about this scene of San Francisco coffee roasters that is connected to a scene of manufacturing in San Francisco” says Rinaldi, “And I think that’s critical to us maintaining a diverse economy here.”\u003c/p>\n\u003cp>Rinaldi says that Ritual specializes in lighter roasts, a process that is delicate and difficult to produce in large quantities. Where some would compare roasting coffee to steaks on a grill, Rinaldi prefers to use baking a cake in her analogy.\u003c/p>\n\u003cp>“If you throw steaks on a grill, it’s great if the inside is pretty much still raw,” says Rinaldi. “But when you bake a cake and the inside isn’t cooked, it’s inedible. [With] light roasting, you want to get the center of the bean fully cooked essentially without scorching the outside.”\u003c/p>\n\u003cp>“What makes that especially challenging for roasters is different beans have different densities, different moisture contents,” continues Rinaldi. It’s only a few seconds that separates not-quite-roasted coffee that doesn’t brew properly from a roast with a lot of flavor.\u003c/p>\n\u003cp>Ritual has cafes all across San Francisco, and one in Napa, where you can grab a cup for yourself—the location in Hayes Valley is just about perfect if you’re looking for some window shopping. If you’d rather craft your brew at home, you can check out their \u003ca href=\"https://www.ritualroasters.com/#brew-guides\">handy brew guides\u003c/a> that will walk you through just about every way to make coffee you can think of—and a couple you might not have known before.\u003c/p>\n\u003ch2>Highwire Coffee Roasters\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Rockridge+Market+Hall/@37.843811,-122.251821,14z/data=!4m5!3m4!1s0x0:0x475cb8118390fde8!8m2!3d37.843811!4d-122.251821?hl=en-US\">5655 College Ave\u003c/a>\u003cbr>\nOakland, CA 94618\u003c/p>\n\u003cfigure id=\"attachment_130689\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/RR.coffeebags-800x511.jpg\" alt=\"\" width=\"800\" height=\"511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-1020x652.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-1200x767.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-1180x754.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-960x614.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/RR.coffeebags-520x332.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Some of the distinctive packaging from Highwire Coffee Roasters / Image via Chelsea Dier\u003c/figcaption>\u003c/figure>\n\u003cp>With four locations all across the Bay Area, and many more cafes serving their beans, you’ve most likely seen \u003ca href=\"https://www.highwirecoffee.com/\">Highwire’s\u003c/a> striking packaging while in search of your morning cup—simple brown bags with bold black typeface and intricate images reminiscent of woodblock prints that were created in Highwire’s early days by a barista and graphic designer named Katie Miller. With names like “The Core” and “Conscientious Objector,” the whole presentation is hard to ignore—much like the ethos behind the company itself.\u003c/p>\n\u003cp>Robert Myers, one of the co-founders of Highwire, got his start in coffee in the Bay Area while working at Peet’s. He saw coffee’s ability to build community and was inspired to start his own roaster—one that makes space for people to help one another.\u003c/p>\n\u003cp>“Most of the people I’ve ever met who work in coffee are just good people. They’re interesting people,” says Myers, “When I became a coffee roaster I didn’t want to be in competition.I didn’t see that it needed to be competition.” His admiration for the people in the coffee business has impacted his business ethos in a deep way. In fact, over the last few years, Highwire has helped several small roasters get their start by teaching them how to roast (if they need it) and renting them space within their own roastery.\u003c/p>\n\u003cp>“One of the biggest barriers to entry for people who want to realize their dream in coffee is how prohibitive buying a coffee roaster has always been,” says Myers. “We could open up our space [at Highwire] to other business people and really be part of people realizing their dream. And that to me is a much nicer space than who’s doing better in sales or who has more followers on social media.”\u003c/p>\n\u003cp>Myers says it’s gratifying to see roasters graduate to their own space and continue to contribute to the diverse voices within the Bay Area coffee scene.\u003c/p>\n\u003ch2>Bicycle Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Bicycle+Coffee/@37.7955256,-122.276469,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80c8515db049:0x56d0ae0e4d6330c1!8m2!3d37.7955256!4d-122.2742803\">364 2nd St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_130691\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9704-800x633.jpg\" alt=\"\" width=\"800\" height=\"633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-800x633.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-768x607.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-1020x807.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-1200x949.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-1180x933.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-960x759.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-240x190.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-375x297.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9704-520x411.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Some of the CBD drinks and fresh roasted coffee sold by Bicycle Coffee / Image via Bicycle Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a> has the type of over-the-top scrappy origin story that makes it distinctly Bay Area—including roasting their first batch in a popcorn maker and getting it into the hands of top-floor FiDi execs via a little phone-call trickery. Now, Bicycle is an international enterprise with locations in the Bay, Los Angeles, and Tokyo.\u003c/p>\n\u003cp>The roastery takes its name from their delivery method. All orders are delivered via bicycle, with the bags of coffee stacked into small trailers specially designed for the task.\u003c/p>\n\u003cp>“We have trailers we designed and built ourselves,” says Brad Butler, co-founder. “They hold hundreds of pounds [of coffee] and there’s nothing else like them on the market.”\u003c/p>\n\u003cp>Initially, bicycles were the most cost-effective form of delivery they had. But they later discovered that it was also a great way to beat traffic and avoid parking fees in San Francisco’s downtown area. Butler also feels that by moving through their local communities via bicycle, it helps keep them connected with their customers in a more personal way.\u003c/p>\n\u003cp>“You have a competitive advantage if you do everything you can to do good and create community with your business,” says Butler. And after doing business in the Bay Area for nearly ten years, he says that’s been key to staying power in a place changing as rapidly as their home-base in Oakland.\u003c/p>\n\u003cp>“You see old-timey places going away,” says Butler. “You see new places popping up and [then] going away...you feel the squeeze, and recognize that the only way [you’ll] win is by building long-term relationships. \"Butler explains that those relationships expand to everyone who walks through the door of each Bicycle location—either via a simple conversation while the coffee is brewed or through offering free cups of coffee every Friday.\u003c/p>\n\u003ch2>Slojoy\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Slojoy+Coffee+Roasters/@37.8047433,-122.269734,17z/data=!4m8!1m2!2m1!1s1528+Webster+St.+Oakland,+Ca+94612!3m4!1s0x808f80b364b3ffff:0x59f882cb239323e1!8m2!3d37.8047419!4d-122.2674934\">1528 Webster St\u003c/a>\u003cbr>\nOakland, CA 94612\u003c/p>\n\u003cfigure id=\"attachment_130693\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130693\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-800x530.jpg\" alt=\"\" width=\"800\" height=\"530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-1200x795.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-1180x781.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/41575501_1845149032234084_1873526960001384448_o-520x344.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The walk-up window at Slojoy. / Image via Slojoy\u003c/figcaption>\u003c/figure>\n\u003cp>The newest roaster on this list, \u003ca href=\"https://www.slojoy.com/\">Slojoy\u003c/a> has only been in Oakland for four years, but in that time they’ve graduated from a small space in the back of a local market to their very own walk-up window on Webster street.\u003c/p>\n\u003cp>Christopher Stites, founder, says that his path to coffee was quick and borderline spontaneous. “We came back from a visit in Maui to a coffee farm and fell in love with the process,” says Stites. He started roasting in his kitchen, sending bags to friends and family, then rapidly graduated to their current location.\u003c/p>\n\u003cp>Slojoy’s signature slogan is “spread joy,” which comes from the founder’s desire to deliver something joyful in coffee and community faith building. Stites is both a coffee roaster and a pastor, helping lead services at \u003ca href=\"https://www.themovement.us/\">The Movement church\u003c/a> in East Oakland.\u003c/p>\n\u003cp>“Joy is different from happiness where it’s slow, but it’s lasting,” says Stites of the roastery’s name.\u003c/p>\n\u003cp>Part of the “joy” in “Slojoy” is that each batch of coffee is small—usually around 50 to 60 pounds a week—and is roasted just about every 6 or 7 days. In addition to a dedication to freshness, each cup of Slojoy coffee served at the window comes with a little something special to put a perk in your step.\u003c/p>\n\u003cp>“We just want to encourage folks,” says Stites. “We write a handwritten note for every cup that goes out. We have a built-in ‘pay-it-forward’ option where we’ve seen over $600 go through of people buying other people coffee.”\u003c/p>\n\u003ch2>Timeless Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Timeless+Coffee/@36.723241,-113.9446786,4z/data=!4m8!1m2!2m1!1sTimeless!3m4!1s0x80857df6c7e27317:0xf25f018ec0b75f12!8m2!3d37.8282129!4d-122.2497777\">4252 Piedmont Ave\u003c/a>\u003cbr>\nOakland, CA 94611\u003c/p>\n\u003cfigure id=\"attachment_130694\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/A40A0526-800x478.jpg\" alt=\"\" width=\"800\" height=\"478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-1200x717.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-1180x705.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/A40A0526-520x311.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Timeless Coffee in the Piedmont neighborhood of Oakland. / Image via Timeless Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, for the vegan coffee lover who doesn’t want to second-guess their pastry choices, there’s \u003ca href=\"https://timelesscoffee.com/\">Timeless\u003c/a>.\u003c/p>\n\u003cp>Founder RJ Leimpeter was working in San Francisco at Sightglass when he decided he wanted to bring a specialized cafe to his own neighborhood in Oakland.\u003c/p>\n\u003cp>“I grew up in the East Bay,” says Leimpeter. “I really wanted to be part of my neighborhood.” He also really wanted to create a shop with all-vegan offerings.\u003c/p>\n\u003cp>“We make everything in house and our entire kitchen is vegan,” says Leimpeter. But despite his life-long coffee career, he needed some help in the baked-goods department.\u003c/p>\n\u003cp>“Violett Slocum was a major part of the reason why I started the business,” says Leimpeter. “She’s so talented at baking, and I got her to join on with me to do all the kitchen stuff. All the food stuff is her.” The pastry options at Timeless range from donuts and other single-serve items to entire cakes which you can custom order for your next special occasion.\u003c/p>\n\u003cp>Leimpeter also wanted to keep things as local as possible. “One of the key things that we do is the importers we use are based in Oakland,” says Leimpeter, citing\u003ca href=\"https://www.coffeeshrub.com/\"> Coffee Shrub\u003c/a> and \u003ca href=\"http://www.redfoxcoffeemerchants.com/\">Red Fox Coffee Merchants\u003c/a> as a few of the importers he works with. “Their practices of importing beans are top-notch.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Timeless now has two locations—one in the Piedmont and one in Berkeley on College Ave—and a coffee subscription service where you can get their fresh-roasted beans delivered to your front door.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=V0SlZe2CP-U\">Not seeing the video? Click here.\u003c/a>\u003c/p>\n\u003cp>The first insect that \u003ca href=\"http://www.urbanoutdoorskills.com/index.html\">Pascal Baudar\u003c/a> ever tried eating was an ant he found in his kitchen. The verdict? \"It tasted like some kind of chemical,\" says Baudar.\u003c/p>\n\u003cp>Most people would have probably given up on the bug-eating experiments right there. But Baudar? He's made it part of his life's calling.\u003c/p>\n\u003cp>Baudar is a self-proclaimed culinary alchemist. He is perhaps the prince of wildcrafted haute cuisine: He creates visually stunning, palate-pleasing recipes using innovative cooking processes and foraged ingredients — which frequently include insects.\u003c/p>\n\u003cp>Born in a small town in Belgium, Baudar is now based in Los Angeles. He's \u003ca href=\"https://www.npr.org/sections/thesalt/2016/05/15/477040446/urban-foraging-unearthing-the-wildcrafted-flavors-of-los-angeles\">collected wild foods\u003c/a> for Michelin-starred restaurants in the city. When gathering in the wild, he focuses on non-native and invasive plants, as well as insects, so that his harvesting actually gives Mother Nature a hand. The ecological repercussions, he says, should always be on your mind when foraging: \"You don't take more than 10 to 20 percent of what you find,\" he \u003ca href=\"https://www.npr.org/sections/thesalt/2016/05/15/477040446/urban-foraging-unearthing-the-wildcrafted-flavors-of-los-angeles\">told NPR\u003c/a> in 2016.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And insects are a highly sustainable source of protein. The United Nations has even urged the world to eat more of them. That's one reason why Baudar continues to explore insects' culinary potential — even when it comes to ants, whose flavor nuances he has come to know in depth since that first kitchen experiment.\u003c/p>\n\u003cp>\"All ants are really edible; some just don't taste good,\" he says.\u003c/p>\n\u003cp>When gathering ants outdoors, Baudar looks for ones with white bottoms — because, he says, those are the ones that taste like lemon. He usually collects these ants into a plastic bag, then puts that in the freezer so the ants go to sleep. The ants add a hint of lemon to his homemade preserves, syrups, vinegars and fermented foods.\u003c/p>\n\u003cp>Baudar has written two books on wild edibles. In \u003ca href=\"https://www.chelseagreen.com/product/the-wildcrafting-brewer/\">The Wildcrafting Brewer\u003c/a>\u003cem>, \u003c/em>he shares his techniques for brewing beer and fermenting foods using wild, local ingredients found in nature. In \u003ca href=\"https://www.chelseagreen.com/product/the-new-wildcrafted-cuisine/\">The New Wildcrafted Cuisine\u003c/a>\u003cem>, \u003c/em>he shares his methods and recipes involving preservation, fermentation, pickling and much more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Watch the video above to see Baudar create four gourmet dishes using local, wild ingredients found in the Angeles Forest in California. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=VIDEO%3A+4+Ways+That+Wild+Edibles%2C+Including+Insects%2C+Will+Wow+You&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=V0SlZe2CP-U\">Not seeing the video? Click here.\u003c/a>\u003c/p>\n\u003cp>The first insect that \u003ca href=\"http://www.urbanoutdoorskills.com/index.html\">Pascal Baudar\u003c/a> ever tried eating was an ant he found in his kitchen. The verdict? \"It tasted like some kind of chemical,\" says Baudar.\u003c/p>\n\u003cp>Most people would have probably given up on the bug-eating experiments right there. But Baudar? He's made it part of his life's calling.\u003c/p>\n\u003cp>Baudar is a self-proclaimed culinary alchemist. He is perhaps the prince of wildcrafted haute cuisine: He creates visually stunning, palate-pleasing recipes using innovative cooking processes and foraged ingredients — which frequently include insects.\u003c/p>\n\u003cp>Born in a small town in Belgium, Baudar is now based in Los Angeles. He's \u003ca href=\"https://www.npr.org/sections/thesalt/2016/05/15/477040446/urban-foraging-unearthing-the-wildcrafted-flavors-of-los-angeles\">collected wild foods\u003c/a> for Michelin-starred restaurants in the city. When gathering in the wild, he focuses on non-native and invasive plants, as well as insects, so that his harvesting actually gives Mother Nature a hand. The ecological repercussions, he says, should always be on your mind when foraging: \"You don't take more than 10 to 20 percent of what you find,\" he \u003ca href=\"https://www.npr.org/sections/thesalt/2016/05/15/477040446/urban-foraging-unearthing-the-wildcrafted-flavors-of-los-angeles\">told NPR\u003c/a> in 2016.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And insects are a highly sustainable source of protein. The United Nations has even urged the world to eat more of them. That's one reason why Baudar continues to explore insects' culinary potential — even when it comes to ants, whose flavor nuances he has come to know in depth since that first kitchen experiment.\u003c/p>\n\u003cp>\"All ants are really edible; some just don't taste good,\" he says.\u003c/p>\n\u003cp>When gathering ants outdoors, Baudar looks for ones with white bottoms — because, he says, those are the ones that taste like lemon. He usually collects these ants into a plastic bag, then puts that in the freezer so the ants go to sleep. The ants add a hint of lemon to his homemade preserves, syrups, vinegars and fermented foods.\u003c/p>\n\u003cp>Baudar has written two books on wild edibles. In \u003ca href=\"https://www.chelseagreen.com/product/the-wildcrafting-brewer/\">The Wildcrafting Brewer\u003c/a>\u003cem>, \u003c/em>he shares his techniques for brewing beer and fermenting foods using wild, local ingredients found in nature. In \u003ca href=\"https://www.chelseagreen.com/product/the-new-wildcrafted-cuisine/\">The New Wildcrafted Cuisine\u003c/a>\u003cem>, \u003c/em>he shares his methods and recipes involving preservation, fermentation, pickling and much more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Watch the video above to see Baudar create four gourmet dishes using local, wild ingredients found in the Angeles Forest in California. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=VIDEO%3A+4+Ways+That+Wild+Edibles%2C+Including+Insects%2C+Will+Wow+You&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>One could say that Christmas has been commercialized with all the ads we see for toys and appliances to make your friends and family happier...but what makes someone happier than knowing you put time and effort into handmaking their gift? It's even better if your friend or family member is hard to shop for but can truly appreciate a good DIY. And, if s/he is a self-proclaimed foodie, these following DIY giftables will really fit the bill of the perfect present for them!\u003c/p>\n\u003cp>Keep in mind that some of these are adult-only presents. For anything cannabis-infused, you can easily make it non-infused by just switching out the cannabis butter for regular, unsalted butter. Also, make sure to label your gifts properly so they go to the right person!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131287/bourbon-bacon-jam-with-dark-fruits\">Bourbon Bacon Jam\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-e1545169881294.jpg\" alt=\"Bourbon Bacon Jam on toasted bread.\" width=\"1920\" height=\"1413\" class=\"size-full wp-image-131290\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Bacon Jam on toasted bread. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Love both sweet and savory foods and don't want to commit to either one? This Bourbon Bacon Jam recipe is great with cheese, on a burger, or just by the spoonful (we're not judging). Your gift also has a little secret: it's sugar-free!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131251/cannabis-infused-praline-popcorn\">Cannabis-Infused Praline Popcorn\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5638-e1542165206646.jpg\" alt=\"Holiday Giftables: Cannabis-infused praline popcorn.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-131253\">\u003cfigcaption class=\"wp-caption-text\">Holiday Giftables: Cannabis-infused praline popcorn. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good praline is made from caramelized sugar and studded with toasted nuts: it's super satisfying to crunch into! There's also something about the holidays that make rich, buttery pralines extra special when you're eating it by the fireplace or with a hot cup of coffee in hand. This pecan praline popcorn gets an added kick from sous vide cannabis butter, but you can make it friendly for everyone by using regular unsalted butter instead.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-e1542165075589.jpg\" alt=\"Homemade wine gummies in prosecco, pinor noir, and rose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131283\">\u003cfigcaption class=\"wp-caption-text\">Homemade wine gummies in prosecco, pinor noir, and rose. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Do you have a friend that is a self-proclaimed wino? Turn all of his or her favorite wines into a picture-perfect treat as their Christmas present! Wine-infused gummies are easy to make at home and hopefully, your friend will share this gift after opening it.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131261/salted-caramel-pretzel-bark-infused-with-cannabis\">Cannabis-Infused Salted Caramel Pretzel Bark\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Salted Caramel Pretzel Bark Infused with Cannabis.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-131267\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Pretzel Bark Infused with Cannabis. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Infused or not, this decadent chocolatey, salted caramel covered treat makes for a delicious gift. The sweet and salty combo, like the bourbon bacon jam, is great for anyone that can't decide between sweet and savory foods. Save this recipe for party treats or birthday gifts too! \u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/104058/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels\">Peppermint Pinwheels\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. What's great about them is that they are also the perfect base. You can change up the recipe by switching the peppermint for another flavor of extract or by using different colors of nonpareils or different food coloring in your decorating to create a unique batch for each person!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Plan on making any of these treats for a loved one? Tag #bayareabites on your social media accounts for us to see, and we'll share our favorites!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One could say that Christmas has been commercialized with all the ads we see for toys and appliances to make your friends and family happier...but what makes someone happier than knowing you put time and effort into handmaking their gift? It's even better if your friend or family member is hard to shop for but can truly appreciate a good DIY. And, if s/he is a self-proclaimed foodie, these following DIY giftables will really fit the bill of the perfect present for them!\u003c/p>\n\u003cp>Keep in mind that some of these are adult-only presents. For anything cannabis-infused, you can easily make it non-infused by just switching out the cannabis butter for regular, unsalted butter. Also, make sure to label your gifts properly so they go to the right person!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131287/bourbon-bacon-jam-with-dark-fruits\">Bourbon Bacon Jam\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_BaconJam-5614-e1545169881294.jpg\" alt=\"Bourbon Bacon Jam on toasted bread.\" width=\"1920\" height=\"1413\" class=\"size-full wp-image-131290\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Bacon Jam on toasted bread. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Love both sweet and savory foods and don't want to commit to either one? This Bourbon Bacon Jam recipe is great with cheese, on a burger, or just by the spoonful (we're not judging). Your gift also has a little secret: it's sugar-free!\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131251/cannabis-infused-praline-popcorn\">Cannabis-Infused Praline Popcorn\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_Praline-5638-e1542165206646.jpg\" alt=\"Holiday Giftables: Cannabis-infused praline popcorn.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-131253\">\u003cfigcaption class=\"wp-caption-text\">Holiday Giftables: Cannabis-infused praline popcorn. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good praline is made from caramelized sugar and studded with toasted nuts: it's super satisfying to crunch into! There's also something about the holidays that make rich, buttery pralines extra special when you're eating it by the fireplace or with a hot cup of coffee in hand. This pecan praline popcorn gets an added kick from sous vide cannabis butter, but you can make it friendly for everyone by using regular unsalted butter instead.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131281/diy-wine-gummies\">DIY Wine Gummies\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5784-e1542165075589.jpg\" alt=\"Homemade wine gummies in prosecco, pinor noir, and rose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131283\">\u003cfigcaption class=\"wp-caption-text\">Homemade wine gummies in prosecco, pinor noir, and rose. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Do you have a friend that is a self-proclaimed wino? Turn all of his or her favorite wines into a picture-perfect treat as their Christmas present! Wine-infused gummies are easy to make at home and hopefully, your friend will share this gift after opening it.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/131261/salted-caramel-pretzel-bark-infused-with-cannabis\">Cannabis-Infused Salted Caramel Pretzel Bark\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Salted Caramel Pretzel Bark Infused with Cannabis.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-131267\">\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Pretzel Bark Infused with Cannabis. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Infused or not, this decadent chocolatey, salted caramel covered treat makes for a delicious gift. The sweet and salty combo, like the bourbon bacon jam, is great for anyone that can't decide between sweet and savory foods. Save this recipe for party treats or birthday gifts too! \u003c/p>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/104058/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels\">Peppermint Pinwheels\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. What's great about them is that they are also the perfect base. You can change up the recipe by switching the peppermint for another flavor of extract or by using different colors of nonpareils or different food coloring in your decorating to create a unique batch for each person!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Plan on making any of these treats for a loved one? Tag #bayareabites on your social media accounts for us to see, and we'll share our favorites!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Chocolate Cake with Peanut Butter Frosting",
"title": "Celebrity Chefs Recipes: Emily Luchetti's Chocolate Cake with Peanut Butter Frosting",
"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>For me, a chocolate layer cake is the best and quintessential chocolate dessert. It seems simple in concept, but a tall cake with mouthwatering frosting is a thing of beauty. Don’t save this recipe just for birthday celebrations — it’s too good to only make once a year. Plus, the combination of chocolate and peanut butter shouldn’t be limited to candy. I prefer the flavor of preservative-free and no-sugar natural peanut butter — the kind that has just peanuts and salt. If you use Skippy or Jif, decrease the sugar in this recipe from 2 1/4 cups to 1 3/4 cups.\u003cbr>\n[contextly_sidebar id=\"9Xf39fgANJpSWS25C9ZuGu5hV9k3lzyj\"]\u003c/p>\n\u003cp>The sides of the cake are not frosted so you can see the peanut butter filling between the layers. If you want to frost the sides, double the recipe. The addition of honeyed nuts sprinkled over the top give the perfect amount of crunch to each slice.\u003c/p>\n\u003cp>To work the cake baking around a busy schedule, bake the cakes on the first day and store them at room temperature in the pans wrapped in plastic wrap. Make the frosting and assemble the cake the next day. The easiest way to store the finished cake is to invert a large bowl over the cake and store at room temperature. This protects the cake and makes sure the frosting doesn’t get smashed. Once you cut into the cake, simply put plastic wrap against the cut part of the cake. The frosting protects the rest of the cake from drying out.\u003c/p>\n\u003cp>I prefer whipped cream to accompany my cake. Ice cream is too cold and makes the cake taste drier, but whipped cream pairs with the intense chocolate perfectly and makes you dive in immediately for another bite.\u003c/p>\n\u003ch2>Chocolate Layer Cake with Peanut Butter Frosting\u003c/h2>\n\u003cp>\u003ci>Makes one 9-inch double-layer cake\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131757\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4760-e1545076351376.jpg\" alt=\"Emily Luchetti's classic chocolate layer cake with peanut butter frosting.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's classic chocolate layer cake with peanut butter frosting. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup cocoa powder\u003c/li>\n\u003cli>¾ cup water\u003c/li>\n\u003cli>4 ounces unsweetened chocolate, chopped or broken into small pieces\u003c/li>\n\u003cli>2 cups all-purpose unbleached flour\u003c/li>\n\u003cli>1½ teaspoons baking soda\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>12 tablespoons (1½ sticks) unsalted butter, softened\u003c/li>\n\u003cli>2 cups granulated sugar\u003c/li>\n\u003cli>5 large eggs\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 cup honey-roasted peanuts\u003c/li>\n\u003cli>Peanut butter frosting (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Grease the bottoms and sides of two, 9-inch cake pans and line the bottom of each with a circle of parchment paper.\u003c/li>\n\u003cli>In a small bowl, stir together the cocoa powder and water to make a paste. Set aside.\u003c/li>\n\u003cli>Melt the chocolate by putting it in a heat-proof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water. (You can use a double boiler if you have one.) Stir until smooth and evenly melted. Cool to room temperature.\u003c/li>\n\u003cli>Using a sifter or fine strainer, sift the flour, baking soda and salt together over a bowl or piece of parchment paper.\u003c/li>\n\u003cli>Using a stand mixer on medium speed, beat the butter and sugar together until smooth. (Alternatively, you can use a handheld mixer.) Scrape down the side of the bowl with a spatula. Continuing on medium speed, add the eggs, one at a time, and mix until combined. On low speed, add the cocoa paste then the melted chocolate and mix until thoroughly combined.\u003c/li>\n\u003cli>On low speed, add one third of the sifted flour, mixing thoroughly, then one third of the milk. Repeat with the remaining flour and then the milk, mixing well. Scrape down the side and bottom of the bowl to make sure all is combined.\u003c/li>\n\u003cli>Divide the batter between the pans and spread evenly. Bake the cakes on the middle rack of the oven until a bamboo skewer inserted in the middle comes out clean, 20-25 minutes. If you put the cake pans on 2 different racks in the oven, switch the pans halfway through baking so they’ll bake evenly.\u003c/li>\n\u003cli>Cool the cakes in their pans. Run a small knife around the inside edges. Place a large plate or platter on top of each cake and invert the cake and plate. Remove the pans. Cool the cakes completely.\u003c/li>\n\u003cli>Place one of the cake layers, bottom-side up, on the cake plate or platter. Spread the top with half of the frosting, making sure to frost all the way to the edge but not over. Place the other cake layer, also bottom-side up, on top of the frosting. Spread the remaining frosting over the top of the cake, again making sure to frost all the way to edge but not over.\u003c/li>\n\u003cli>Sprinkle the honey-roasted peanuts over the top of the cake and serve.\u003c/li>\n\u003c/ol>\n\u003cp>[contextly_sidebar id=\"flhXQdksmPxvojfaPyfmWhi5lzopPMn7\"]\u003c/p>\n\u003ch2>Peanut Butter Frosting\u003c/h2>\n\u003cfigure id=\"attachment_131758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4800-e1545076422873.jpg\" alt=\"This recipe makes enough peanut butter frosting to top each cake layer. To cover the sides, double the frosting recipe.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This recipe makes enough peanut butter frosting to top each cake layer. To cover the sides, double the frosting recipe. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (8-ounce) package cream cheese, at room temperature\u003c/li>\n\u003cli>2 ¼ cups confectioners’ sugar\u003c/li>\n\u003cli>1 cup natural peanut butter\u003c/li>\n\u003cli>8 tablespoons (1 stick) unsalted butter, softened\u003c/li>\n\u003cli>1 teaspoon pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Using a stand mixer, first on low speed and then gradually increasing the speed to medium, beat the cream cheese and sugar together until smooth. (Alternatively, you can use a handheld mixer and medium bowl.) Scrape down the side of the bowl with a rubber spatula.\u003c/li>\n\u003cli>Add the peanut butter, butter, and vanilla and, on medium speed, mix until creamy and spreadable.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4788-e1545076298724.jpg\" alt=\"Chef Emily Luchetti with a slice of her classic chocolate cake topped with peanut butter frosting and honeyed peanuts.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of her classic chocolate cake topped with peanut butter frosting and honeyed peanuts. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>For me, a chocolate layer cake is the best and quintessential chocolate dessert. It seems simple in concept, but a tall cake with mouthwatering frosting is a thing of beauty. Don’t save this recipe just for birthday celebrations — it’s too good to only make once a year. Plus, the combination of chocolate and peanut butter shouldn’t be limited to candy. I prefer the flavor of preservative-free and no-sugar natural peanut butter — the kind that has just peanuts and salt. If you use Skippy or Jif, decrease the sugar in this recipe from 2 1/4 cups to 1 3/4 cups.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The sides of the cake are not frosted so you can see the peanut butter filling between the layers. If you want to frost the sides, double the recipe. The addition of honeyed nuts sprinkled over the top give the perfect amount of crunch to each slice.\u003c/p>\n\u003cp>To work the cake baking around a busy schedule, bake the cakes on the first day and store them at room temperature in the pans wrapped in plastic wrap. Make the frosting and assemble the cake the next day. The easiest way to store the finished cake is to invert a large bowl over the cake and store at room temperature. This protects the cake and makes sure the frosting doesn’t get smashed. Once you cut into the cake, simply put plastic wrap against the cut part of the cake. The frosting protects the rest of the cake from drying out.\u003c/p>\n\u003cp>I prefer whipped cream to accompany my cake. Ice cream is too cold and makes the cake taste drier, but whipped cream pairs with the intense chocolate perfectly and makes you dive in immediately for another bite.\u003c/p>\n\u003ch2>Chocolate Layer Cake with Peanut Butter Frosting\u003c/h2>\n\u003cp>\u003ci>Makes one 9-inch double-layer cake\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131757\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4760-e1545076351376.jpg\" alt=\"Emily Luchetti's classic chocolate layer cake with peanut butter frosting.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's classic chocolate layer cake with peanut butter frosting. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup cocoa powder\u003c/li>\n\u003cli>¾ cup water\u003c/li>\n\u003cli>4 ounces unsweetened chocolate, chopped or broken into small pieces\u003c/li>\n\u003cli>2 cups all-purpose unbleached flour\u003c/li>\n\u003cli>1½ teaspoons baking soda\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>12 tablespoons (1½ sticks) unsalted butter, softened\u003c/li>\n\u003cli>2 cups granulated sugar\u003c/li>\n\u003cli>5 large eggs\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>1 cup honey-roasted peanuts\u003c/li>\n\u003cli>Peanut butter frosting (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Grease the bottoms and sides of two, 9-inch cake pans and line the bottom of each with a circle of parchment paper.\u003c/li>\n\u003cli>In a small bowl, stir together the cocoa powder and water to make a paste. Set aside.\u003c/li>\n\u003cli>Melt the chocolate by putting it in a heat-proof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water. (You can use a double boiler if you have one.) Stir until smooth and evenly melted. Cool to room temperature.\u003c/li>\n\u003cli>Using a sifter or fine strainer, sift the flour, baking soda and salt together over a bowl or piece of parchment paper.\u003c/li>\n\u003cli>Using a stand mixer on medium speed, beat the butter and sugar together until smooth. (Alternatively, you can use a handheld mixer.) Scrape down the side of the bowl with a spatula. Continuing on medium speed, add the eggs, one at a time, and mix until combined. On low speed, add the cocoa paste then the melted chocolate and mix until thoroughly combined.\u003c/li>\n\u003cli>On low speed, add one third of the sifted flour, mixing thoroughly, then one third of the milk. Repeat with the remaining flour and then the milk, mixing well. Scrape down the side and bottom of the bowl to make sure all is combined.\u003c/li>\n\u003cli>Divide the batter between the pans and spread evenly. Bake the cakes on the middle rack of the oven until a bamboo skewer inserted in the middle comes out clean, 20-25 minutes. If you put the cake pans on 2 different racks in the oven, switch the pans halfway through baking so they’ll bake evenly.\u003c/li>\n\u003cli>Cool the cakes in their pans. Run a small knife around the inside edges. Place a large plate or platter on top of each cake and invert the cake and plate. Remove the pans. Cool the cakes completely.\u003c/li>\n\u003cli>Place one of the cake layers, bottom-side up, on the cake plate or platter. Spread the top with half of the frosting, making sure to frost all the way to the edge but not over. Place the other cake layer, also bottom-side up, on top of the frosting. Spread the remaining frosting over the top of the cake, again making sure to frost all the way to edge but not over.\u003c/li>\n\u003cli>Sprinkle the honey-roasted peanuts over the top of the cake and serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003ch2>Peanut Butter Frosting\u003c/h2>\n\u003cfigure id=\"attachment_131758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4800-e1545076422873.jpg\" alt=\"This recipe makes enough peanut butter frosting to top each cake layer. To cover the sides, double the frosting recipe.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">This recipe makes enough peanut butter frosting to top each cake layer. To cover the sides, double the frosting recipe. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (8-ounce) package cream cheese, at room temperature\u003c/li>\n\u003cli>2 ¼ cups confectioners’ sugar\u003c/li>\n\u003cli>1 cup natural peanut butter\u003c/li>\n\u003cli>8 tablespoons (1 stick) unsalted butter, softened\u003c/li>\n\u003cli>1 teaspoon pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Using a stand mixer, first on low speed and then gradually increasing the speed to medium, beat the cream cheese and sugar together until smooth. (Alternatively, you can use a handheld mixer and medium bowl.) Scrape down the side of the bowl with a rubber spatula.\u003c/li>\n\u003cli>Add the peanut butter, butter, and vanilla and, on medium speed, mix until creamy and spreadable.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4788-e1545076298724.jpg\" alt=\"Chef Emily Luchetti with a slice of her classic chocolate cake topped with peanut butter frosting and honeyed peanuts.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of her classic chocolate cake topped with peanut butter frosting and honeyed peanuts. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Table Talk: Detroit-Style Pizza, Holiday Cocktails, Humphry Slocombe Turns 10!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Track down Detroit-style pizza at this San Francisco pop-up, celebrate Humphry Slocombe’s tenth birthday, snack on Chilean empanadas, warm up with special holiday cocktails, and experience a show-stopping timballo on New Year’s Eve!\u003c/p>\n\u003ch2>You’re So Square: Experience Detroit-Style Pizza at This Weekly Pop-Up\u003c/h2>\n\u003cp>\u003ca href=\"https://squarepieguys.com\">Square Pie Guys\u003c/a>\u003cbr>\nVinyl\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/eTLq7Q3cr262\">359 Divisadero St.\u003c/a>, San Francisco\u003cbr>\nThu–Fri 7pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_131736\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-pugilista-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The El Pugilista special. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Detroit-style pizza is a type you would probably only be acquainted with here in San Francisco if you were a native Detroiter, or you have diligently worked your way through Tony Gemignani’s menu at Tony’s Pizza Napoletana. But, there’s a new Detroit-style pizza in town, popping up at Vinyl on Divisadero, as well as Harmonic Brewing, and at Prizefighter in the East Bay. \u003ca href=\"https://squarepieguys.com\">\u003cstrong>Square Pie Guys\u003c/strong>\u003c/a> is from Marc Schechter (a self-taught pizza obsessive who has worked weekends for some fellow obsessives around town, like PizzaHacker and Casey’s Pizza) and Danny Stoller, who has worked in Seattle restaurants for 12 years.\u003c/p>\n\u003cp>Detroit-style pizza is baked in a square pan (the blue steel pans were used in Detroit auto factories), and the thick, Sicilian-style pizza gets wonderfully crispy along the base and dark edges — the best part is where the cheese along the corners and edges gets all crispy (like a dream grilled cheese sandwich). The dough has great developed flavor, and the toppings are assembled with care.\u003c/p>\n\u003cfigure id=\"attachment_131737\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-broccoli-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">A sampling of slices from Square Pie Guys. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They have put together a fun and well-thought-out menu of pies, from the clever Ron-i-Burgundy (Pavone cupping pepperoni, cheddar cheese edge, mozzarella, Bianco DiNapoli tomatoes) that deserves a tag on \u003ca href=\"https://www.instagram.com/ronicups/\">@ronicups\u003c/a> ($6/slice), and there’s a simple cheese ($5/slice), and the Mean Green Sausage Machine comes with a cheddar cheese edge, mozzarella, fennel sausage, ricotta cream sauce, charred broccoli, red pepper, and garlic ($6/slice), which they secretly finish with a drizzle of Mike’s Hot Honey on top. There was also a special one night, El Pugilista, with red sauce, mozzarella, Mexican chorizo, pickled jalapeño, chopped white onion and tomato, and finished with cilantro and lime crema ($7/slice).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The best strategy for your first time is of course to try all the different slices (ideally go with a friend so you don’t slide into a food coma). But honestly, a couple of our slices felt a little shrimpy for the price — the better deal is to get a whole pan. For example, the Ron-i-Burgundy, which you have to get, is $20 for the full pie (vs. $6 per slice). I also think you’ll end up getting a hotter pizza (the slices can sit out for a bit). Our slices didn’t come out hot enough (they were lukewarm in the middle), but when we were asked what we thought of the pizza and told them about the temp issue, they kindly sent out a couple more slices that were better. Very thoughtful service — they care about everyone having a good experience.\u003c/p>\n\u003cp>Vinyl has some good wines you can get by the glass, and there are also a couple salads on the menu you should probably order to go with all that bread and cheese.\u003c/p>\n\u003cp>Pro tip: you can \u003ca href=\"https://squarepieguys.com/order/\">order\u003c/a> your pizza ahead of time (up to three pies), that way it will be ready for you at your desired time. And you don’t have to run the risk of them being sold out, which happens around 8:45pm when they tend to sell through their 50 pies. Follow \u003ca href=\"https://www.instagram.com/squarepieguys/\">@squarepieguys\u003c/a> on Instagram to keep up with their pop-ups and more.\u003c/p>\n\u003ch2>Humphry Slocombe Turns 10 and Is Throwing a Flavor Party!\u003c/h2>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003cbr>\nMission shop: \u003ca href=\"https://goo.gl/maps/GFUMgfgL5wz\">2790A Harrison St., San Francisco\u003c/a>\u003cbr>\nDecember 28\u003cbr>\n12pm–12am\u003c/p>\n\u003cfigure id=\"attachment_131738\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/humphry-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Celebrate Humphry Slocombe's tenth birthday with a Charcuterie Board. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can you believe \u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003c/strong>\u003cb> \u003c/b>is celebrating their tenth anniversary?\u003cspan class=\"Apple-converted-space\"> \u003c/span>What is San Francisco without Secret Breakfast? They’re throwing a big fat ice cream party at their Mission shop on Friday, December 28, 2018 from 12pm until 12am. They will be scooping up free scoops, with a recommended $1 donation to their long-term charity partner, Project Open Hand. There will also be drag queens and prizes, so a good time is pretty much guaranteed.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>They are also bringing back a bunch of their OG flavors (some with a twist) to celebrate their birthday this December: Foie with Cherries, Government Cheez-It, Honey Ham with Bacon Brittle, Jesus Juice (wine and Coca-Cola with a hint of cinnamon), Candy Cap with Chocolate, Peanut Butter Curry, and After School Special (French vanilla ice cream with chocolate–covered, ridged potato chips and caramel). All month, they’re offering a special called the Charcuterie Board that will feature mini scoops of the first five flavors listed above (for $7.50). You can try all these flavors at all their scoop shops.\u003c/p>\n\u003ch2>Handmade Chilean Empanadas Make the Best Snack\u003c/h2>\n\u003cp>\u003ca href=\"http://chilelindo.com\">Chile Lindo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wrVCcqP3dtT2\">2944 16th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131739\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-empanada-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Goooooooool at Merkén from Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you’re out running errands or you skipped lunch and you want something snacky, a visit to \u003ca href=\"http://chilelindo.com\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a> in the Mission will help you out with their handmade empanadas. Owner and baker Paula Tejeda (aka The Girl From Empanada) is a native New Yorker of Chilean ancestry, and she does everything she can to promote Chilean culture — she even just held the inaugural Chilean film festival here in SF, Cine Chileno. She was known for going around the Mission with her basket of empanadas years ago but has had her own café since 2010 (it’s a walk-up window where you order, with a counter outside where you can perch with your coffee and empanada).\u003c/p>\n\u003cfigure id=\"attachment_131740\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131740\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-exterior-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The charming exterior of Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas are made on-site by hand and feature a variety of fillings (“pino”), including the classic made with Niman Ranch ground beef, onion, cumin, paprika, rock salt, raisins, black olive, and a slice of hard-boiled egg. You can up the exotic factor with the Goooooooool at Merkén, which adds the smoked merkén spice from the Mapuche people in Patagonia. She uses Mary’s free-range chicken in her pollo version (with green olives), and there’s jamón y queso, chilanga (cheese and jalapeño), and a vegan version too.\u003c/p>\n\u003cp>They are $6.95 each, but considering the quality of the ingredients she is using and the labor that goes into them, let alone the rent she must be paying, I’m okay with paying a little more than I would like to support this business. They warm the empanada up for you, and after a couple bites of this flaky and savory treat (which you will dip into the small container of pebre, which is like a Chilean salsa), hopefully, you’ll feel the same way.\u003c/p>\n\u003ch2>Holiday Cheers with Vintage Holiday Cocktails\u003c/h2>\n\u003cp>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDM4sj9hbiJ2\">3200 16th St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/f6eiCJV235w\">895 Bush St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131741\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/stookeys-800x796.jpeg\" alt=\"\" width=\"800\" height=\"796\">\u003cfigcaption class=\"wp-caption-text\">A selection of holiday cocktails at Stookey's Club Moderne. \u003ccite>(Matt Solario)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best things about the holidays are all the festive cocktails that are designed to warm you up (in many ways). It’s also a time when some vintage and old-school holiday drinks make their appearance. One of them is the classic Tom and Jerry, made with a frothy housemade batter of eggs, sugar, nutmeg, vanilla, rum, cognac, and hot frothed milk. \u003cstrong>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003c/strong> in the Mission serves a Tom and Jerry from December 15–December 25 (yup, they open on Christmas Day at 7pm), and \u003cstrong>\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003c/strong> will be mixing and serving them up on Christmas Eve, starting around 10:30pm if you want to come by for a nightcap. Stookey’s will also be serving Swedish glögg, and hot buttered rum, pfeffernüsse (their liquid version of the German spice cookies), and a Christmas martini for December.\u003c/p>\n\u003cp>Elixir’s holiday cocktail menu also includes their house egg nog (and añogo, made with añejo tequila!), Hot Butt Rum (with housemade hot buttered rum batter: vanilla ice cream, butter, brown sugar, cinnamon, nutmeg, allspice, vanilla, and cardamom), their Kentucky Pilgrim (Wild Turkey 101 Bourbon infused with cardamom, cinnamon, and dried cranberry, Luxardo Maraschino, lemon, and Demerara syrup; shaken and served up with a lemon twist and made on request), the Friar Serra Flip (you gotta ask for that one too), and hot spiced cider.\u003c/p>\n\u003ch2>Timballo for New Year’s Eve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1Nz1uLP1Wcy\">4293 Piedmont Ave., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131742\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/timballo-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The making of Dopo's timballo. \u003ccite>(Jon Smulewitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Have you always dreamed of trying that timballo masterpiece at the end of Big Night? Every year for New Year’s Eve, chef-owner Jon Smulewitz \u003cstrong>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a> \u003c/strong>makes this special timballo that is a very labor-intensive process, made of nine layers that include ravioli, risotto, egg, various cheeses, and salumi, all encased in a giant, savory, pastry-crust shell and baked to a golden hue. It’s part of their three-course tasting menu for $55, which also includes traditional New Year’s cotechino sausage for good luck and chocolate zeppole. Make a \u003ca href=\"http://resy.com/cities/sf/dopo?date=2018-12-31\">reservation\u003c/a>, this evening special will get booked up soon.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Track down Detroit-style pizza at this San Francisco pop-up, celebrate Humphry Slocombe’s tenth birthday, snack on Chilean empanadas, warm up with special holiday cocktails, and experience a show-stopping timballo on New Year’s Eve!\u003c/p>\n\u003ch2>You’re So Square: Experience Detroit-Style Pizza at This Weekly Pop-Up\u003c/h2>\n\u003cp>\u003ca href=\"https://squarepieguys.com\">Square Pie Guys\u003c/a>\u003cbr>\nVinyl\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/eTLq7Q3cr262\">359 Divisadero St.\u003c/a>, San Francisco\u003cbr>\nThu–Fri 7pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_131736\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-pugilista-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The El Pugilista special. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Detroit-style pizza is a type you would probably only be acquainted with here in San Francisco if you were a native Detroiter, or you have diligently worked your way through Tony Gemignani’s menu at Tony’s Pizza Napoletana. But, there’s a new Detroit-style pizza in town, popping up at Vinyl on Divisadero, as well as Harmonic Brewing, and at Prizefighter in the East Bay. \u003ca href=\"https://squarepieguys.com\">\u003cstrong>Square Pie Guys\u003c/strong>\u003c/a> is from Marc Schechter (a self-taught pizza obsessive who has worked weekends for some fellow obsessives around town, like PizzaHacker and Casey’s Pizza) and Danny Stoller, who has worked in Seattle restaurants for 12 years.\u003c/p>\n\u003cp>Detroit-style pizza is baked in a square pan (the blue steel pans were used in Detroit auto factories), and the thick, Sicilian-style pizza gets wonderfully crispy along the base and dark edges — the best part is where the cheese along the corners and edges gets all crispy (like a dream grilled cheese sandwich). The dough has great developed flavor, and the toppings are assembled with care.\u003c/p>\n\u003cfigure id=\"attachment_131737\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/square-broccoli-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">A sampling of slices from Square Pie Guys. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They have put together a fun and well-thought-out menu of pies, from the clever Ron-i-Burgundy (Pavone cupping pepperoni, cheddar cheese edge, mozzarella, Bianco DiNapoli tomatoes) that deserves a tag on \u003ca href=\"https://www.instagram.com/ronicups/\">@ronicups\u003c/a> ($6/slice), and there’s a simple cheese ($5/slice), and the Mean Green Sausage Machine comes with a cheddar cheese edge, mozzarella, fennel sausage, ricotta cream sauce, charred broccoli, red pepper, and garlic ($6/slice), which they secretly finish with a drizzle of Mike’s Hot Honey on top. There was also a special one night, El Pugilista, with red sauce, mozzarella, Mexican chorizo, pickled jalapeño, chopped white onion and tomato, and finished with cilantro and lime crema ($7/slice).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The best strategy for your first time is of course to try all the different slices (ideally go with a friend so you don’t slide into a food coma). But honestly, a couple of our slices felt a little shrimpy for the price — the better deal is to get a whole pan. For example, the Ron-i-Burgundy, which you have to get, is $20 for the full pie (vs. $6 per slice). I also think you’ll end up getting a hotter pizza (the slices can sit out for a bit). Our slices didn’t come out hot enough (they were lukewarm in the middle), but when we were asked what we thought of the pizza and told them about the temp issue, they kindly sent out a couple more slices that were better. Very thoughtful service — they care about everyone having a good experience.\u003c/p>\n\u003cp>Vinyl has some good wines you can get by the glass, and there are also a couple salads on the menu you should probably order to go with all that bread and cheese.\u003c/p>\n\u003cp>Pro tip: you can \u003ca href=\"https://squarepieguys.com/order/\">order\u003c/a> your pizza ahead of time (up to three pies), that way it will be ready for you at your desired time. And you don’t have to run the risk of them being sold out, which happens around 8:45pm when they tend to sell through their 50 pies. Follow \u003ca href=\"https://www.instagram.com/squarepieguys/\">@squarepieguys\u003c/a> on Instagram to keep up with their pop-ups and more.\u003c/p>\n\u003ch2>Humphry Slocombe Turns 10 and Is Throwing a Flavor Party!\u003c/h2>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003cbr>\nMission shop: \u003ca href=\"https://goo.gl/maps/GFUMgfgL5wz\">2790A Harrison St., San Francisco\u003c/a>\u003cbr>\nDecember 28\u003cbr>\n12pm–12am\u003c/p>\n\u003cfigure id=\"attachment_131738\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/humphry-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Celebrate Humphry Slocombe's tenth birthday with a Charcuterie Board. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can you believe \u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>\u003c/strong>\u003cb> \u003c/b>is celebrating their tenth anniversary?\u003cspan class=\"Apple-converted-space\"> \u003c/span>What is San Francisco without Secret Breakfast? They’re throwing a big fat ice cream party at their Mission shop on Friday, December 28, 2018 from 12pm until 12am. They will be scooping up free scoops, with a recommended $1 donation to their long-term charity partner, Project Open Hand. There will also be drag queens and prizes, so a good time is pretty much guaranteed.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>They are also bringing back a bunch of their OG flavors (some with a twist) to celebrate their birthday this December: Foie with Cherries, Government Cheez-It, Honey Ham with Bacon Brittle, Jesus Juice (wine and Coca-Cola with a hint of cinnamon), Candy Cap with Chocolate, Peanut Butter Curry, and After School Special (French vanilla ice cream with chocolate–covered, ridged potato chips and caramel). All month, they’re offering a special called the Charcuterie Board that will feature mini scoops of the first five flavors listed above (for $7.50). You can try all these flavors at all their scoop shops.\u003c/p>\n\u003ch2>Handmade Chilean Empanadas Make the Best Snack\u003c/h2>\n\u003cp>\u003ca href=\"http://chilelindo.com\">Chile Lindo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wrVCcqP3dtT2\">2944 16th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131739\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-empanada-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Goooooooool at Merkén from Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you’re out running errands or you skipped lunch and you want something snacky, a visit to \u003ca href=\"http://chilelindo.com\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a> in the Mission will help you out with their handmade empanadas. Owner and baker Paula Tejeda (aka The Girl From Empanada) is a native New Yorker of Chilean ancestry, and she does everything she can to promote Chilean culture — she even just held the inaugural Chilean film festival here in SF, Cine Chileno. She was known for going around the Mission with her basket of empanadas years ago but has had her own café since 2010 (it’s a walk-up window where you order, with a counter outside where you can perch with your coffee and empanada).\u003c/p>\n\u003cfigure id=\"attachment_131740\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131740\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/chilelindo-exterior-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The charming exterior of Chile Lindo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas are made on-site by hand and feature a variety of fillings (“pino”), including the classic made with Niman Ranch ground beef, onion, cumin, paprika, rock salt, raisins, black olive, and a slice of hard-boiled egg. You can up the exotic factor with the Goooooooool at Merkén, which adds the smoked merkén spice from the Mapuche people in Patagonia. She uses Mary’s free-range chicken in her pollo version (with green olives), and there’s jamón y queso, chilanga (cheese and jalapeño), and a vegan version too.\u003c/p>\n\u003cp>They are $6.95 each, but considering the quality of the ingredients she is using and the labor that goes into them, let alone the rent she must be paying, I’m okay with paying a little more than I would like to support this business. They warm the empanada up for you, and after a couple bites of this flaky and savory treat (which you will dip into the small container of pebre, which is like a Chilean salsa), hopefully, you’ll feel the same way.\u003c/p>\n\u003ch2>Holiday Cheers with Vintage Holiday Cocktails\u003c/h2>\n\u003cp>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDM4sj9hbiJ2\">3200 16th St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/f6eiCJV235w\">895 Bush St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131741\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/stookeys-800x796.jpeg\" alt=\"\" width=\"800\" height=\"796\">\u003cfigcaption class=\"wp-caption-text\">A selection of holiday cocktails at Stookey's Club Moderne. \u003ccite>(Matt Solario)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best things about the holidays are all the festive cocktails that are designed to warm you up (in many ways). It’s also a time when some vintage and old-school holiday drinks make their appearance. One of them is the classic Tom and Jerry, made with a frothy housemade batter of eggs, sugar, nutmeg, vanilla, rum, cognac, and hot frothed milk. \u003cstrong>\u003ca href=\"https://www.elixirsf.com\">Elixir\u003c/a>\u003c/strong> in the Mission serves a Tom and Jerry from December 15–December 25 (yup, they open on Christmas Day at 7pm), and \u003cstrong>\u003ca href=\"http://www.stookeysclubmoderne.com\">Stookey’s Club Moderne\u003c/a>\u003c/strong> will be mixing and serving them up on Christmas Eve, starting around 10:30pm if you want to come by for a nightcap. Stookey’s will also be serving Swedish glögg, and hot buttered rum, pfeffernüsse (their liquid version of the German spice cookies), and a Christmas martini for December.\u003c/p>\n\u003cp>Elixir’s holiday cocktail menu also includes their house egg nog (and añogo, made with añejo tequila!), Hot Butt Rum (with housemade hot buttered rum batter: vanilla ice cream, butter, brown sugar, cinnamon, nutmeg, allspice, vanilla, and cardamom), their Kentucky Pilgrim (Wild Turkey 101 Bourbon infused with cardamom, cinnamon, and dried cranberry, Luxardo Maraschino, lemon, and Demerara syrup; shaken and served up with a lemon twist and made on request), the Friar Serra Flip (you gotta ask for that one too), and hot spiced cider.\u003c/p>\n\u003ch2>Timballo for New Year’s Eve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1Nz1uLP1Wcy\">4293 Piedmont Ave., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131742\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/timballo-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The making of Dopo's timballo. \u003ccite>(Jon Smulewitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Have you always dreamed of trying that timballo masterpiece at the end of Big Night? Every year for New Year’s Eve, chef-owner Jon Smulewitz \u003cstrong>\u003ca href=\"https://www.dopoadesso.com\">Dopo\u003c/a> \u003c/strong>makes this special timballo that is a very labor-intensive process, made of nine layers that include ravioli, risotto, egg, various cheeses, and salumi, all encased in a giant, savory, pastry-crust shell and baked to a golden hue. It’s part of their three-course tasting menu for $55, which also includes traditional New Year’s cotechino sausage for good luck and chocolate zeppole. Make a \u003ca href=\"http://resy.com/cities/sf/dopo?date=2018-12-31\">reservation\u003c/a>, this evening special will get booked up soon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cannabis-Infused Salted Caramel Pretzel Bark",
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"content": "\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>A fully loaded chocolate bark is always a good call when it comes to DIY giftables. I'm a sucker for sweet and salty combinations so salted caramel and pretzels are my go-to. Toss the bark in a cute container and you've got yourself the perfect treat for friends, family, and colleagues.\u003c/p>\n\u003cp>Right now is the season to be merry, but it's also prime time for festive stress. Up the ante this year by introducing a little sous vide cannabis-infused butter* into the recipe to take the edge off the holiday frenzy. Save this recipe for party treats or birthday gifts too! You can make this recipe friendly for everyone by replacing the cannabis butter with regular butter.\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Salted Caramel Pretzel Bark\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes about 60 small pieces, Serving: 1 piece \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131267 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Fully loaded chocolate bar with cannabis-infused butter.\" width=\"1920\" height=\"1372\">\u003cfigcaption class=\"wp-caption-text\">Fully loaded chocolate bar with cannabis-infused butter. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8 oz pretzels, roughly crushed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup \u003ca href=\"https://www.sousweed.com/blog/cannabutter\">cannabis-infused butter\u003c/a>* (or regular unsalted)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup light brown sugar, packed \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 12 oz bag semi-sweet chocolate chips\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flaky salt, like Maldon \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 375°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cover the baking sheet with crushed pretzel pieces and set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add salted butter, cannabis-infused butter, and light brown sugar. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Gently drizzle the caramelized mixture all over the crushed pretzels until the entire baking sheet is covered, it’s fine to have a few empty spots, the caramel will melt even more in the oven.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Bake in the oven for 7 minutes. Remove from the oven and immediately add chocolate chips evenly over the top of the caramel and allow to melt for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a rubber spatula, gently spread the melted chocolate evenly over the caramel. Finish with a light sprinkle of flaky finishing salt, like Maldon. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cool to the touch in room temperature then refrigerate and let the salted caramel pretzel bark chill completely before breaking into 1 1/2\", bite-sized pieces. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: The amount of cannabis-infused butter specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Add regular butter in place of the medicated butter if you do not wish to consume any cannabis. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving and wait up to two hours before making an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cp>A fully loaded chocolate bark is always a good call when it comes to DIY giftables. I'm a sucker for sweet and salty combinations so salted caramel and pretzels are my go-to. Toss the bark in a cute container and you've got yourself the perfect treat for friends, family, and colleagues.\u003c/p>\n\u003cp>Right now is the season to be merry, but it's also prime time for festive stress. Up the ante this year by introducing a little sous vide cannabis-infused butter* into the recipe to take the edge off the holiday frenzy. Save this recipe for party treats or birthday gifts too! You can make this recipe friendly for everyone by replacing the cannabis butter with regular butter.\u003c/p>\n\u003ch2>\u003cstrong>Cannabis-Infused Salted Caramel Pretzel Bark\u003c/strong>\u003c/h2>\n\u003cp>\u003cem>Makes about 60 small pieces, Serving: 1 piece \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131267\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131267 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_PretzelBark-5687-e1542165342425.jpg\" alt=\"Fully loaded chocolate bar with cannabis-infused butter.\" width=\"1920\" height=\"1372\">\u003cfigcaption class=\"wp-caption-text\">Fully loaded chocolate bar with cannabis-infused butter. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8 oz pretzels, roughly crushed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup salted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup \u003ca href=\"https://www.sousweed.com/blog/cannabutter\">cannabis-infused butter\u003c/a>* (or regular unsalted)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup light brown sugar, packed \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 12 oz bag semi-sweet chocolate chips\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flaky salt, like Maldon \u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 375°F. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cover the baking sheet with crushed pretzel pieces and set aside.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In a medium saucepan over medium heat, add salted butter, cannabis-infused butter, and light brown sugar. Gently stir until both butters have melted and the mixture reaches a slow bubble. Stop stirring and allow the mixture to boil untouched for 3-4 minutes, the color will turn a golden brown. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Gently drizzle the caramelized mixture all over the crushed pretzels until the entire baking sheet is covered, it’s fine to have a few empty spots, the caramel will melt even more in the oven.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Bake in the oven for 7 minutes. Remove from the oven and immediately add chocolate chips evenly over the top of the caramel and allow to melt for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a rubber spatula, gently spread the melted chocolate evenly over the caramel. Finish with a light sprinkle of flaky finishing salt, like Maldon. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cool to the touch in room temperature then refrigerate and let the salted caramel pretzel bark chill completely before breaking into 1 1/2\", bite-sized pieces. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: The amount of cannabis-infused butter specified in this recipe is a loose suggestion; the actual amount you use should be modified based on the strength of your butter and the potency you desire. Add regular butter in place of the medicated butter if you do not wish to consume any cannabis. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving and wait up to two hours before making an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Looking for the Bay Area’s Leading Lobster Rolls",
"title": "Looking for the Bay Area’s Leading Lobster Rolls",
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"content": "\u003cp>San Francisco is Dungeness crab territory — there’s no doubt about it. Whether it’s steamed, in a cake, part of chowder, or layered in a cheesy melt sandwich, our beloved Pacific coast crab is the Crustacean King in these parts.\u003c/p>\n\u003cp>However, you’d be forgiven for thinking that lobsters have clawed their way to the top of the shellfish world in San Francisco, based on how many New England seafood shacks specializing in lobster rolls have opened around the Bay Area. People really love their lobster rolls and aren’t afraid to pay the average $25-$35 price tag for buttery or mayonnaise-enriched lobster morsels in an oversized fluffy bun (since when was there a rule to have more bun than meat?). With the opening of Luke’s Lobster this fall, we decided to check out the wildly different lobster roll renditions at the handful of options in the Bay Area serving them.\u003c/p>\n\u003cp>[contextly_sidebar id=\"3K1SKal2TXHQboYjflSHDsqZd7hb3xue\"]\u003c/p>\n\u003cp>We learned a few things:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Butter or mayonnaise — it doesn’t matter\u003c/b>. What matters is the moderation because there are several lobster rolls that get overpowered by butter or mayonnaise.\u003c/li>\n\u003cli>\u003cb>The bun matters.\u003c/b> Way too many lobster rolls have buns that are too big and you end up tasting more bread than lobster.\u003c/li>\n\u003cli>\u003cb>Above all, the meat matters.\u003c/b> Our favorite lobster rolls had a nice variety of lobster chunk sizes, ranging from tiny shreds to substantial chunks. What is vital, though, is the lobster meat’s briny sweetness and tender, clean texture. Stringy, bland lobster meat need not apply.\u003c/li>\n\u003c/ul>\n\u003ch2>Luke’s Lobster\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/K4MbxbCDMun\">92 2nd St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSC00479-e1542243176542.jpg\" alt=\"A classic lobster roll from Luke's Lobster in San Francisco.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A classic lobster roll from Luke's Lobster in San Francisco. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is notoriously averse to chains, which makes \u003ca href=\"https://www.lukeslobster.com/SoMa/\">Luke’s Lobster\u003c/a>’s decision to make the city’s FiDi/SoMa area its first West Coast home a very peculiar one. Its location on Second Street is in the midst of all the Sales Force Transit Center/Sales Force Tower construction chaos that supposedly will be ending soon. It’s also curiously about 30 steps from another lobster roll favorite (more on that place in a later blurb).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, despite those challenges, Luke’s is without question very good at doing what they do. After all, the concept began nine years ago as a small solo spot in Manhattan’s East Village and has bloomed into 42 locations — from Japan to Miami to Las Vegas and much more — according to their website listings. Despite the size, Luke’s locations always tell customers where the seafood is coming from, and they focus on partnering with local businesses, like Marine Layer for t-shirts in San Francisco or fellow SoMa neighbor Blackhammer Brewing for a lobster shell and kelp saison that was brewed for the store opening (and will hopefully return again).\u003c/p>\n\u003cp>The roll itself is generally ordered as part of a trio with a crab one and shrimp one, hence it’s decidedly cheaper and smaller than the significant majority of its peers. Luke’s size and power has a benefit in that the company can directly work with its owner fisherman partners in Maine and the Atlantic coast of Canada. So, the meat is indeed far better than you’d expect if simply told you’re visiting a fast-casual lobster roll chain.\u003c/p>\n\u003cp>The lightly toasted split-top bun comes from the East Coast and is pleasantly not out of proportion to the quarter-pound of lobster meat. This is the rare both slightly mayonnaise, slightly butter-based lobster roll and they kind of cancel each other out — you don’t notice either. There is a small smear of mayonnaise on the bun and a touch of butter mingling with the lobster meat. That makes for a slightly boring lobster roll experience but also one that unequivocally focuses on the meat itself. If you don’t want an over the top lobster roll and just want pure, sweet meat with a little bit of bread as a serving vessel, this rendition is your best bet in San Francisco.\u003c/p>\n\u003ch2>Woodhouse Fish Co.\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/gBdUqEHF6sM2\">2073 Market St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_3844-e1544810309833.jpg\" alt=\"Mayo-based lobster roll at Woodhouse Fish Co.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Mayo-based lobster roll at Woodhouse Fish Co. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most well-known lobster rolls in the Bay Area come from the duo of maritime/nautical themed \u003ca href=\"http://woodhousefish.com/\">Woodhouse Fish Co.\u003c/a> locations, created by the same family who owns the intensely eclectic Buck’s of Woodside. There is all kinds of seafood to choose from — cioppino to fried Ipswich clams to Baja-style fish tacos — but the majority of diners make a beeline for the two sizes of split-top lobster rolls. The decision between the two simply depends on how hungry you are (the large for $38 can be a bit much for one comfortable sitting; the small for $23 might require a few oysters and clams to help fill you up).\u003c/p>\n\u003cp>Guests have the option of having a plain butter lobster roll but the house specialty is a mayonnaise-based roll. Don’t flinch when we say this — if you like tuna salad or chicken salad sandwiches, this is the lobster roll for you. It’s definitely the most mayonnaise-heavy of the ones we tried and that works wonderfully in tandem with the diced celery mingling with the lobster chunks, chives flecked over the top, and the lemon on the side waiting to be squirted on everything. That latter element is a brilliant addition because the acidity brings out more of the natural briny flavor of the lobster.\u003c/p>\n\u003cp>The lobster itself is terrific as a nice blend of claw, chunky-textured and thinner strands of meat. You get it all and it’s pleasantly not spilling out of the fluffy, not overbearing bun. This can actually be eaten like a sandwich. Call it the lobster salad sandwich.\u003c/p>\n\u003ch2>Anchor & Hope\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/836FTZ7PVxN2\">83 Minna St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4229-e1544810468884.jpg\" alt=\"Butter-based lobster roll at Anchor & Hope\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Butter-based lobster roll at Anchor & Hope \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For lobster rolls, sometimes simpler is better. For Mitchell Rosenthal, the Executive Chef/Owner of FiDi/SoMa seafood destination \u003ca href=\"http://anchorandhopesf.com/\">Anchor & Hope\u003c/a> (and Stock & Bones Restaurant Group siblings Town Hall and Salt House), a lobster roll is all about, well, the \u003ci>lobster\u003c/i>. His world-renowned chef mentor shared that belief: “When we were Executive Chefs at Postrio, I remember when Wolfgang Puck responded to other chefs using a lot of ingredients on a lobster roll, and he said ‘why do you want to cover gold?’ I carry that same ethos, the star of the show is incredible lobster and a great bun.”\u003c/p>\n\u003cp>The restaurant ships fresh lobster in from Maine four times a week, which explains for the consistent quality of the meat. Rosenthal also emphasizes the “mouthfeel” of a lobster roll, which diners may not notice at Anchor & Hope until they think about that concept. You can actually get one bite of Panoramic Baking pain de mie, medium-sized morsels of lobster (Rosenthal isn’t a fan of giant chunks of meat) and a little moisture from aioli or butter, and have everything be in harmony. Of all the lobster rolls we tried, it’s the most “textbook” lobster roll. If you were at a beach shack in Kennebunkport, this is what you’d expect, minus the hot dog bun.\u003c/p>\n\u003cfigure id=\"attachment_131415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4233-e1544810538400.jpg\" alt=\"The restaurant ships fresh lobster in from Maine four times a week\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">The restaurant ships fresh lobster in from Maine four times a week \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anchor & Hope guests can opt for drawn butter or a subtle Old Bay and lemon aioli, and after trying both, we can attest that it’s strictly a matter of personal preference. If you’re a giant Old Bay fan, you might not feel a bit let down since the classic Baltimore crab seasoning doesn’t have a commanding presence, but does nicely enhance the seafaring umami profile of this aioli.\u003c/p>\n\u003ch2>Leo’s Oyster Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ga6cQBSTNh82\">568 Sacramento St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4590-e1544810576441.jpg\" alt=\"Maine lobster roll at Leo's Oyster Bar\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Maine lobster roll at Leo's Oyster Bar \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no avoiding two unique traits about the lobster roll at the Big Night Group’s \u003ca href=\"https://leossf.com/\">gorgeous FiDi seafood spot\u003c/a>: there is uni butter involved (!) and it’s $35. Sure, lobster rolls are inherently expensive because lobster is a luxury commodity. But, yes, $35 is a lot of money for one sandwich no matter how you spin it.\u003c/p>\n\u003cp>Here’s the good news: it’s a fantastic lobster roll. In Leo’s early days after opening in, I found the lobster roll underdressed, the lobster meat itself to be somewhat pale and the whole ensemble way too dominated by bread. Things have changed drastically for the better. The glamour of uni butter isn’t quite what it sounds like. It’s not like a few uni slabs are marinating the lobster meat. It’s like a low humming saltwater spritz to the superb Maine lobster meat nestled inside a slightly toasted Acme brioche roll that has more in common with a fluffy brioche doughnut than the dense, ultra-buttery brioche bricks often found at bakeries. Of all the lobster rolls, this was one of the few perfect sized ones. Bonus points should be awarded because you can choose between fries, salad and chips.\u003c/p>\n\u003ch2>Old Port Lobster Shack\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GM5yiFJGPa42\">20 Woodside Rd.\u003c/a>\u003cbr>\nRedwood City\u003c/p>\n\u003cfigure id=\"attachment_131417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131417\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_3778-e1544810395400.jpg\" alt=\"Mayonnaise-based lobster roll at Old Port Lobster Shack.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Mayonnaise-based lobster roll at Old Port Lobster Shack. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Redwood City is not just the “Climate Best by Government Test” city, a reference to its eccentric welcoming sign. It’s now the Lobster Roll Best by Taste Test city, too. Originally, this article was going to focus exclusively on San Francisco, but many passionate lobster roll voices raved about \u003ca href=\"https://oldportlobster.com/\">Old Port Lobster Shack\u003c/a> in Redwood City. We now understand why.\u003c/p>\n\u003cp>A hybrid lobster shack-BBQ restaurant in a Redwood City shopping plaza isn’t exactly where you would initially expect a standout lobster roll to be. We’re definitely not talking about a weathered beach shack on the rocky Atlantic coast here. However, once you grab an outdoor table and the lobster roll arrives, it doesn’t matter where you are.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This is a massive roll with a spectacular amount of lobster meat spilling out. You cannot possibly have more than one bite holding the composition before it starts making a mess. For those who debate whether a lobster roll is a sandwich or not, then here’s a strong case as to how it isn’t technically a sandwich. The meat had a gorgeous sweetness to it and was very lightly dressed with mayonnaise, speckled with a couple green onions that contributed more in appearance than any herbal flavor. Each lobster morsel was tender — no strings or weak pieces. Of all the lobster rolls, this one had the most vividly “lobster flavored” lobster, as if it truly was just steamed and picked from the shell. This was a big lobster roll with even bigger excitement as well. It’s a lobster roll that we’re pretty sure even the most experienced Maine seaside shack goer would approve of.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco is Dungeness crab territory — there’s no doubt about it. Whether it’s steamed, in a cake, part of chowder, or layered in a cheesy melt sandwich, our beloved Pacific coast crab is the Crustacean King in these parts.\u003c/p>\n\u003cp>However, you’d be forgiven for thinking that lobsters have clawed their way to the top of the shellfish world in San Francisco, based on how many New England seafood shacks specializing in lobster rolls have opened around the Bay Area. People really love their lobster rolls and aren’t afraid to pay the average $25-$35 price tag for buttery or mayonnaise-enriched lobster morsels in an oversized fluffy bun (since when was there a rule to have more bun than meat?). With the opening of Luke’s Lobster this fall, we decided to check out the wildly different lobster roll renditions at the handful of options in the Bay Area serving them.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>We learned a few things:\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Butter or mayonnaise — it doesn’t matter\u003c/b>. What matters is the moderation because there are several lobster rolls that get overpowered by butter or mayonnaise.\u003c/li>\n\u003cli>\u003cb>The bun matters.\u003c/b> Way too many lobster rolls have buns that are too big and you end up tasting more bread than lobster.\u003c/li>\n\u003cli>\u003cb>Above all, the meat matters.\u003c/b> Our favorite lobster rolls had a nice variety of lobster chunk sizes, ranging from tiny shreds to substantial chunks. What is vital, though, is the lobster meat’s briny sweetness and tender, clean texture. Stringy, bland lobster meat need not apply.\u003c/li>\n\u003c/ul>\n\u003ch2>Luke’s Lobster\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/K4MbxbCDMun\">92 2nd St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSC00479-e1542243176542.jpg\" alt=\"A classic lobster roll from Luke's Lobster in San Francisco.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A classic lobster roll from Luke's Lobster in San Francisco. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is notoriously averse to chains, which makes \u003ca href=\"https://www.lukeslobster.com/SoMa/\">Luke’s Lobster\u003c/a>’s decision to make the city’s FiDi/SoMa area its first West Coast home a very peculiar one. Its location on Second Street is in the midst of all the Sales Force Transit Center/Sales Force Tower construction chaos that supposedly will be ending soon. It’s also curiously about 30 steps from another lobster roll favorite (more on that place in a later blurb).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, despite those challenges, Luke’s is without question very good at doing what they do. After all, the concept began nine years ago as a small solo spot in Manhattan’s East Village and has bloomed into 42 locations — from Japan to Miami to Las Vegas and much more — according to their website listings. Despite the size, Luke’s locations always tell customers where the seafood is coming from, and they focus on partnering with local businesses, like Marine Layer for t-shirts in San Francisco or fellow SoMa neighbor Blackhammer Brewing for a lobster shell and kelp saison that was brewed for the store opening (and will hopefully return again).\u003c/p>\n\u003cp>The roll itself is generally ordered as part of a trio with a crab one and shrimp one, hence it’s decidedly cheaper and smaller than the significant majority of its peers. Luke’s size and power has a benefit in that the company can directly work with its owner fisherman partners in Maine and the Atlantic coast of Canada. So, the meat is indeed far better than you’d expect if simply told you’re visiting a fast-casual lobster roll chain.\u003c/p>\n\u003cp>The lightly toasted split-top bun comes from the East Coast and is pleasantly not out of proportion to the quarter-pound of lobster meat. This is the rare both slightly mayonnaise, slightly butter-based lobster roll and they kind of cancel each other out — you don’t notice either. There is a small smear of mayonnaise on the bun and a touch of butter mingling with the lobster meat. That makes for a slightly boring lobster roll experience but also one that unequivocally focuses on the meat itself. If you don’t want an over the top lobster roll and just want pure, sweet meat with a little bit of bread as a serving vessel, this rendition is your best bet in San Francisco.\u003c/p>\n\u003ch2>Woodhouse Fish Co.\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/gBdUqEHF6sM2\">2073 Market St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131413\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_3844-e1544810309833.jpg\" alt=\"Mayo-based lobster roll at Woodhouse Fish Co.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Mayo-based lobster roll at Woodhouse Fish Co. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most well-known lobster rolls in the Bay Area come from the duo of maritime/nautical themed \u003ca href=\"http://woodhousefish.com/\">Woodhouse Fish Co.\u003c/a> locations, created by the same family who owns the intensely eclectic Buck’s of Woodside. There is all kinds of seafood to choose from — cioppino to fried Ipswich clams to Baja-style fish tacos — but the majority of diners make a beeline for the two sizes of split-top lobster rolls. The decision between the two simply depends on how hungry you are (the large for $38 can be a bit much for one comfortable sitting; the small for $23 might require a few oysters and clams to help fill you up).\u003c/p>\n\u003cp>Guests have the option of having a plain butter lobster roll but the house specialty is a mayonnaise-based roll. Don’t flinch when we say this — if you like tuna salad or chicken salad sandwiches, this is the lobster roll for you. It’s definitely the most mayonnaise-heavy of the ones we tried and that works wonderfully in tandem with the diced celery mingling with the lobster chunks, chives flecked over the top, and the lemon on the side waiting to be squirted on everything. That latter element is a brilliant addition because the acidity brings out more of the natural briny flavor of the lobster.\u003c/p>\n\u003cp>The lobster itself is terrific as a nice blend of claw, chunky-textured and thinner strands of meat. You get it all and it’s pleasantly not spilling out of the fluffy, not overbearing bun. This can actually be eaten like a sandwich. Call it the lobster salad sandwich.\u003c/p>\n\u003ch2>Anchor & Hope\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/836FTZ7PVxN2\">83 Minna St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4229-e1544810468884.jpg\" alt=\"Butter-based lobster roll at Anchor & Hope\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Butter-based lobster roll at Anchor & Hope \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For lobster rolls, sometimes simpler is better. For Mitchell Rosenthal, the Executive Chef/Owner of FiDi/SoMa seafood destination \u003ca href=\"http://anchorandhopesf.com/\">Anchor & Hope\u003c/a> (and Stock & Bones Restaurant Group siblings Town Hall and Salt House), a lobster roll is all about, well, the \u003ci>lobster\u003c/i>. His world-renowned chef mentor shared that belief: “When we were Executive Chefs at Postrio, I remember when Wolfgang Puck responded to other chefs using a lot of ingredients on a lobster roll, and he said ‘why do you want to cover gold?’ I carry that same ethos, the star of the show is incredible lobster and a great bun.”\u003c/p>\n\u003cp>The restaurant ships fresh lobster in from Maine four times a week, which explains for the consistent quality of the meat. Rosenthal also emphasizes the “mouthfeel” of a lobster roll, which diners may not notice at Anchor & Hope until they think about that concept. You can actually get one bite of Panoramic Baking pain de mie, medium-sized morsels of lobster (Rosenthal isn’t a fan of giant chunks of meat) and a little moisture from aioli or butter, and have everything be in harmony. Of all the lobster rolls we tried, it’s the most “textbook” lobster roll. If you were at a beach shack in Kennebunkport, this is what you’d expect, minus the hot dog bun.\u003c/p>\n\u003cfigure id=\"attachment_131415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131415\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4233-e1544810538400.jpg\" alt=\"The restaurant ships fresh lobster in from Maine four times a week\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">The restaurant ships fresh lobster in from Maine four times a week \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anchor & Hope guests can opt for drawn butter or a subtle Old Bay and lemon aioli, and after trying both, we can attest that it’s strictly a matter of personal preference. If you’re a giant Old Bay fan, you might not feel a bit let down since the classic Baltimore crab seasoning doesn’t have a commanding presence, but does nicely enhance the seafaring umami profile of this aioli.\u003c/p>\n\u003ch2>Leo’s Oyster Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ga6cQBSTNh82\">568 Sacramento St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_131416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131416\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4590-e1544810576441.jpg\" alt=\"Maine lobster roll at Leo's Oyster Bar\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Maine lobster roll at Leo's Oyster Bar \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no avoiding two unique traits about the lobster roll at the Big Night Group’s \u003ca href=\"https://leossf.com/\">gorgeous FiDi seafood spot\u003c/a>: there is uni butter involved (!) and it’s $35. Sure, lobster rolls are inherently expensive because lobster is a luxury commodity. But, yes, $35 is a lot of money for one sandwich no matter how you spin it.\u003c/p>\n\u003cp>Here’s the good news: it’s a fantastic lobster roll. In Leo’s early days after opening in, I found the lobster roll underdressed, the lobster meat itself to be somewhat pale and the whole ensemble way too dominated by bread. Things have changed drastically for the better. The glamour of uni butter isn’t quite what it sounds like. It’s not like a few uni slabs are marinating the lobster meat. It’s like a low humming saltwater spritz to the superb Maine lobster meat nestled inside a slightly toasted Acme brioche roll that has more in common with a fluffy brioche doughnut than the dense, ultra-buttery brioche bricks often found at bakeries. Of all the lobster rolls, this was one of the few perfect sized ones. Bonus points should be awarded because you can choose between fries, salad and chips.\u003c/p>\n\u003ch2>Old Port Lobster Shack\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GM5yiFJGPa42\">20 Woodside Rd.\u003c/a>\u003cbr>\nRedwood City\u003c/p>\n\u003cfigure id=\"attachment_131417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131417\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_3778-e1544810395400.jpg\" alt=\"Mayonnaise-based lobster roll at Old Port Lobster Shack.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Mayonnaise-based lobster roll at Old Port Lobster Shack. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Redwood City is not just the “Climate Best by Government Test” city, a reference to its eccentric welcoming sign. It’s now the Lobster Roll Best by Taste Test city, too. Originally, this article was going to focus exclusively on San Francisco, but many passionate lobster roll voices raved about \u003ca href=\"https://oldportlobster.com/\">Old Port Lobster Shack\u003c/a> in Redwood City. We now understand why.\u003c/p>\n\u003cp>A hybrid lobster shack-BBQ restaurant in a Redwood City shopping plaza isn’t exactly where you would initially expect a standout lobster roll to be. We’re definitely not talking about a weathered beach shack on the rocky Atlantic coast here. However, once you grab an outdoor table and the lobster roll arrives, it doesn’t matter where you are.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a massive roll with a spectacular amount of lobster meat spilling out. You cannot possibly have more than one bite holding the composition before it starts making a mess. For those who debate whether a lobster roll is a sandwich or not, then here’s a strong case as to how it isn’t technically a sandwich. The meat had a gorgeous sweetness to it and was very lightly dressed with mayonnaise, speckled with a couple green onions that contributed more in appearance than any herbal flavor. Each lobster morsel was tender — no strings or weak pieces. Of all the lobster rolls, this one had the most vividly “lobster flavored” lobster, as if it truly was just steamed and picked from the shell. This was a big lobster roll with even bigger excitement as well. It’s a lobster roll that we’re pretty sure even the most experienced Maine seaside shack goer would approve of.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Bay Area's First Shake Shack Opens This Weekend",
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"content": "\u003cp>Shake Shack fans can start planning their visit — the first Bay Area Shake Shack is set to open \u003cb>this Saturday, December 15 at 11 a.m. in Palo Alto\u003c/b>. In addition to the classics you know and love (or have heard of from friends) like the ShackBurger, this new location at the Stanford Shopping Center will also have unique menu items exclusive to Palo Alto.\u003c/p>\n\u003cp>[contextly_sidebar id=\"rWKXyMkFS1vFTLgVTBjzZKFF3aSSfBnq\"]\u003c/p>\n\u003cp>One is the Golden State Double, a burger made with all-natural Angus beef patties from Richards Grassfed Beef, white cheddar cheese, McVicker Pickles bread and butter pickles and a Tartine Bakery sweet potato bun.\u003c/p>\n\u003cfigure id=\"attachment_131714\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg class=\"size-full wp-image-131714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/1_Stanford-Doubles-Press.jpg\" alt=\"The Golden State Double\" width=\"1440\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-520x347.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">The Golden State Double \u003ccite>(Kristyn Clark/Shake Shack)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keeping with the \"stay local\" theme, Palo Alto's Shake Shack will serve frozen custard concretes made in collaboration with local businesses Pie Dreams, Dandelion Chocolate and Manresa Bread. The Pie Oh My is a vanilla custard with a slice of Pie Dreams seasonal pie, the Shack Attack is a chocolate custard, fudge sauce, chocolate truffle cookie dough, Dandelion Chocolate dark chocolate chunks, topped with chocolate sprinkle and the MB Malt is a vanilla custard, Manresa Bread whole wheat chocolate chip walnut cookie and fudge sauce. Oh my!\u003c/p>\n\u003cfigure id=\"attachment_131715\" class=\"wp-caption aligncenter\" style=\"max-width: 881px\">\u003cimg class=\"size-full wp-image-131715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/1_Concretes_Press.jpg\" alt=\"Shake Shack's frozen custard concretes in collaboration with local purveyors.\" width=\"881\" height=\"660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press.jpg 881w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-520x390.jpg 520w\" sizes=\"(max-width: 881px) 100vw, 881px\">\u003cfigcaption class=\"wp-caption-text\">Shake Shack's frozen custard concretes in collaboration with local purveyors. \u003ccite>(Kristyn Clark/Shake Shack)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And it doesn't stop there. The new Shake Shack is selling beer and wine from local names as well, such as Fort Point Beer Company, 21st Amendment, Broc Cellars, Hunt & Harvest and more. The Palo Alto location will have an outdoor covered patio that will be nice when summer swings back around next year, but there's supposedly ample seating for guests either way in this 2,491 square-foot space.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're on the fence, just know that 25% of proceeds from the opening day, along with 5% of sales from the Pie Oh My concrete, will be donated to \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a>.\u003c/p>\n\u003cp>And if you're not feeling super eager to wait in potentially long lines, here's a reminder that Shake Shack has further West Coast expansion plans and Palo Alto is just the first step. Next up, they will open in San Francisco's Cow Hollow neighborhood, and they also plan to open a location in the Marin County Market.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.shakeshack.com/\">Shake Shack\u003c/a>\u003c/b>\u003cbr>\n180 El Camino Real, Suite #950\u003cbr>\nPalo Alto, CA\u003cbr>\n94304\u003cbr>\nOpening hours:\u003cbr>\nSunday-Thursday: 11AM - 10PM\u003cbr>\nFriday & Saturday: 11AM-11PM\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Shake Shack fans can start planning their visit — the first Bay Area Shake Shack is set to open \u003cb>this Saturday, December 15 at 11 a.m. in Palo Alto\u003c/b>. In addition to the classics you know and love (or have heard of from friends) like the ShackBurger, this new location at the Stanford Shopping Center will also have unique menu items exclusive to Palo Alto.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>One is the Golden State Double, a burger made with all-natural Angus beef patties from Richards Grassfed Beef, white cheddar cheese, McVicker Pickles bread and butter pickles and a Tartine Bakery sweet potato bun.\u003c/p>\n\u003cfigure id=\"attachment_131714\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg class=\"size-full wp-image-131714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/1_Stanford-Doubles-Press.jpg\" alt=\"The Golden State Double\" width=\"1440\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Stanford-Doubles-Press-520x347.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">The Golden State Double \u003ccite>(Kristyn Clark/Shake Shack)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keeping with the \"stay local\" theme, Palo Alto's Shake Shack will serve frozen custard concretes made in collaboration with local businesses Pie Dreams, Dandelion Chocolate and Manresa Bread. The Pie Oh My is a vanilla custard with a slice of Pie Dreams seasonal pie, the Shack Attack is a chocolate custard, fudge sauce, chocolate truffle cookie dough, Dandelion Chocolate dark chocolate chunks, topped with chocolate sprinkle and the MB Malt is a vanilla custard, Manresa Bread whole wheat chocolate chip walnut cookie and fudge sauce. Oh my!\u003c/p>\n\u003cfigure id=\"attachment_131715\" class=\"wp-caption aligncenter\" style=\"max-width: 881px\">\u003cimg class=\"size-full wp-image-131715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/1_Concretes_Press.jpg\" alt=\"Shake Shack's frozen custard concretes in collaboration with local purveyors.\" width=\"881\" height=\"660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press.jpg 881w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/1_Concretes_Press-520x390.jpg 520w\" sizes=\"(max-width: 881px) 100vw, 881px\">\u003cfigcaption class=\"wp-caption-text\">Shake Shack's frozen custard concretes in collaboration with local purveyors. \u003ccite>(Kristyn Clark/Shake Shack)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And it doesn't stop there. The new Shake Shack is selling beer and wine from local names as well, such as Fort Point Beer Company, 21st Amendment, Broc Cellars, Hunt & Harvest and more. The Palo Alto location will have an outdoor covered patio that will be nice when summer swings back around next year, but there's supposedly ample seating for guests either way in this 2,491 square-foot space.\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 on the fence, just know that 25% of proceeds from the opening day, along with 5% of sales from the Pie Oh My concrete, will be donated to \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a>.\u003c/p>\n\u003cp>And if you're not feeling super eager to wait in potentially long lines, here's a reminder that Shake Shack has further West Coast expansion plans and Palo Alto is just the first step. Next up, they will open in San Francisco's Cow Hollow neighborhood, and they also plan to open a location in the Marin County Market.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.shakeshack.com/\">Shake Shack\u003c/a>\u003c/b>\u003cbr>\n180 El Camino Real, Suite #950\u003cbr>\nPalo Alto, CA\u003cbr>\n94304\u003cbr>\nOpening hours:\u003cbr>\nSunday-Thursday: 11AM - 10PM\u003cbr>\nFriday & Saturday: 11AM-11PM\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Passing Through the Bardo on Lakeshore Avenue in Oakland",
"title": "Passing Through the Bardo on Lakeshore Avenue in Oakland",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>Samantha and Darrin Stevens would feel, if not exactly bewitched, right at home at Bardo, a new lounge and supper club on Lakeshore Avenue in Oakland. Remember all those afternoon cocktails Darrin served to his boss Larry Tate in their mid-century modern living room? Bardo’s decor is decked out in the same regalia — and with more cocktail options on the menu than even Don Draper could handle. Downstairs, the main floor could also be repurposed from the punctilious set of \u003cem>Mad Men.\u003c/em> The owners, husband and wife team Seth and Jenni Bregman, have conjured up a period appropriate and visually distinctive escape from the 21st century.\u003c/p>\n\u003cp>Two chefs run the kitchen, Brian Starkey and Anthony Salguero. They started working together about ten years ago at the Plumed Horse in Saratoga where they became good friends. Years later they became co-chefs at Michel Bistro, a French restaurant that used to inhabit the space Bardo currently occupies. When the Bregmans bought Michel Bistro, Starkey and Salguero decided to team up with them to build their new concept. Starkey, in a recent telephone interview, told me that the inspiration for Bardo arrived, in part, from some books that Seth had from the late 1950s and early 1960s.\u003c/p>\n\u003cfigure id=\"attachment_131332\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_5002-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In the Bardo kitchen (Scott Carroll)\u003c/figcaption>\u003c/figure>\n\u003cp>“We were thumbing through them, looking for ideas,” Starkey says. “One was literally called How to Throw a Party.” At first, the food looked “comically plain and unappetizing.” But then they came across a dish called “Covered Olives.” He recalled the moment they discovered it. “We were reading about it, and it was basically pimento olives covered in cream cheese and Worcestershire sauce.” They thought It didn’t sound terrible and might even work as a bar snack. The chefs decided to take really good olives, make their own cream cheese, pimentos, along with an in-house Worcestershire sauce, cover the whole thing in homemade breadcrumbs and bake it in the oven. That’s when Starkey realized, “Now we’re onto something.’\u003c/p>\n\u003cp>“Then we started to make a few other dishes like that,” he explained. Meaning, using fresh California ingredients to update stodgy or novelty recipes from the past. But they didn’t build the entire menu around these vintage dishes. Starkey clarified their overall intent, “We're not trying to be a themed restaurant or bar. We're only in week three, but I think we're getting some good results.” The chef talked me through some of the specific choices they’d made on the upstairs dinner menu. Bardo calls it a supper menu and encourages their diners to share the courses with the entire table. But if you’re eating out on a romantic date night for two, it’s essentially a prix fixe menu ($59 per person).\u003c/p>\n\u003cfigure id=\"attachment_131333\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4978-800x498.jpg\" alt=\"\" width=\"800\" height=\"498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-800x498.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-768x478.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-1020x635.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-1200x747.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-1180x734.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-960x597.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-375x233.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-520x324.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Deviled duck eggs (Scott Carroll)\u003c/figcaption>\u003c/figure>\n\u003cp>For East Bay vegans interested in a seasonal dish, you won’t find a heartier dish than the pumpkin tart appetizer — a variation on a savory pumpkin pie. The pie shell, Starkey explained, is made almost entirely out of pumpkin seeds. “We blend them raw with a tiny bit of coconut flour, water and butter,” he says. The pumpkin mousse is made with tofu and topped with yuba and a bit of fennel. From the first bite, you can taste a melange of global cuisines coming through. Those mid-century cookbooks offered another takeaway for the chefs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“There appeared to be this experimentation with international dishes, which would now be considered clichés,” Starkey noted. “Dishes like chop suey and Hungarian goulash. We looked at those and wanted to branch out.” While developing the menu, his sister had brought back a bag of dried jerk spice from a trip to Saint Lucia. He and Salguero thought a chilled chicken dish would work, inspired by drunken chicken from a Chinese menu. In this case, using the jerk spice made it their own. “We turned the spice into a paste with fresh ginger and scallions. We brine the chickens for six hours and fill them with jerk paste. Then we sous vide them for about two hours — that’s what gives them that shape.” It’s served in little rounds discs with a crisped, puffy wild rice.\u003c/p>\n\u003cfigure id=\"attachment_131334\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-131334 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_5012-800x894.jpg\" alt=\"\" width=\"800\" height=\"894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-800x894.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-768x858.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-1020x1140.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-1074x1200.jpg 1074w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-1180x1319.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-960x1073.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-240x268.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-375x419.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-520x581.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Prepping apps at Bardo (Scott Carroll)\u003c/figcaption>\u003c/figure>\n\u003cp>When I ate at Bardo with a friend, we paired those appetizers with sweet and tangy cocktails. Pilot Maxine ($10) was “refreshing and light with berry notes” as the menu promised. And even with tonic water, lime juice and rhubarb bitters, your nose will have no problem detecting the blackberry-washed gin. Beer, if you’re so inclined, is served by draft, in a bottle or a can. And the wine menu is California-forward, but not exclusively so. But for those seeking sober beverages, there are just as many non-alcoholic cocktails to choose from. We tried the aptly named Loving Sobriety ($8), a tangy combination of blackberry syrup, rosemary, lime juice and seltzer water.\u003c/p>\n\u003cfigure id=\"attachment_131335\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131335\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4985-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Loving Sobriety, one of many non-alcoholic cocktails (Scott Carroll)\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared a dessert that sounds like a questionable choice: apple jello topped by homemade “cooler whip” (a refreshed take on Cool Whip). The idea didn’t come from one of Seth’s cookbooks but was, in fact, inspired by a snack Starkey’s father used to eat when he was a kid. “Growing up, he would make orange Jell-O and with Cool Whip in a bowl,” he says. Starkey admits that it gets mixed reviews. I suggest it’s because of the vadouvan crumb that’s redolent of curry powder. “It's an adventurous combination, but it's a fitting homage to the era.” A fitting mission statement for Bardo itself.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.bardooakland.com/\" target=\"_blank\" rel=\"noopener\">Bardo Lounge & Supper Club\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/BLqEGanEnX72\">3343 Lakeshore Ave.\u003c/a>\u003cbr>\nOakland, CA 94610\u003cbr>\n510-836-8737\u003cbr>\n\u003ca href=\"https://www.facebook.com/bardooakland\" target=\"_blank\" rel=\"noopener\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/bardo_oakland/\" target=\"_blank\" rel=\"noopener\">Instagram\u003c/a>\u003cbr>\nHours: Supper is served in our mezzanine from 5:30pm - 10pm Wednesday - Saturday, 5:30pm - 9pm Sunday. Open seating for cocktails and lounge fare menu.\u003cbr>\nPrice: $$-$$$\u003c/p>\n\n",
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"excerpt": "We visit Bardo Lounge in Oakland, an homage in food and style to the late 50s and early 60s.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Samantha and Darrin Stevens would feel, if not exactly bewitched, right at home at Bardo, a new lounge and supper club on Lakeshore Avenue in Oakland. Remember all those afternoon cocktails Darrin served to his boss Larry Tate in their mid-century modern living room? Bardo’s decor is decked out in the same regalia — and with more cocktail options on the menu than even Don Draper could handle. Downstairs, the main floor could also be repurposed from the punctilious set of \u003cem>Mad Men.\u003c/em> The owners, husband and wife team Seth and Jenni Bregman, have conjured up a period appropriate and visually distinctive escape from the 21st century.\u003c/p>\n\u003cp>Two chefs run the kitchen, Brian Starkey and Anthony Salguero. They started working together about ten years ago at the Plumed Horse in Saratoga where they became good friends. Years later they became co-chefs at Michel Bistro, a French restaurant that used to inhabit the space Bardo currently occupies. When the Bregmans bought Michel Bistro, Starkey and Salguero decided to team up with them to build their new concept. Starkey, in a recent telephone interview, told me that the inspiration for Bardo arrived, in part, from some books that Seth had from the late 1950s and early 1960s.\u003c/p>\n\u003cfigure id=\"attachment_131332\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_5002-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In the Bardo kitchen (Scott Carroll)\u003c/figcaption>\u003c/figure>\n\u003cp>“We were thumbing through them, looking for ideas,” Starkey says. “One was literally called How to Throw a Party.” At first, the food looked “comically plain and unappetizing.” But then they came across a dish called “Covered Olives.” He recalled the moment they discovered it. “We were reading about it, and it was basically pimento olives covered in cream cheese and Worcestershire sauce.” They thought It didn’t sound terrible and might even work as a bar snack. The chefs decided to take really good olives, make their own cream cheese, pimentos, along with an in-house Worcestershire sauce, cover the whole thing in homemade breadcrumbs and bake it in the oven. That’s when Starkey realized, “Now we’re onto something.’\u003c/p>\n\u003cp>“Then we started to make a few other dishes like that,” he explained. Meaning, using fresh California ingredients to update stodgy or novelty recipes from the past. But they didn’t build the entire menu around these vintage dishes. Starkey clarified their overall intent, “We're not trying to be a themed restaurant or bar. We're only in week three, but I think we're getting some good results.” The chef talked me through some of the specific choices they’d made on the upstairs dinner menu. Bardo calls it a supper menu and encourages their diners to share the courses with the entire table. But if you’re eating out on a romantic date night for two, it’s essentially a prix fixe menu ($59 per person).\u003c/p>\n\u003cfigure id=\"attachment_131333\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4978-800x498.jpg\" alt=\"\" width=\"800\" height=\"498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-800x498.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-768x478.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-1020x635.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-1200x747.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-1180x734.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-960x597.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-375x233.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-520x324.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Deviled duck eggs (Scott Carroll)\u003c/figcaption>\u003c/figure>\n\u003cp>For East Bay vegans interested in a seasonal dish, you won’t find a heartier dish than the pumpkin tart appetizer — a variation on a savory pumpkin pie. The pie shell, Starkey explained, is made almost entirely out of pumpkin seeds. “We blend them raw with a tiny bit of coconut flour, water and butter,” he says. The pumpkin mousse is made with tofu and topped with yuba and a bit of fennel. From the first bite, you can taste a melange of global cuisines coming through. Those mid-century cookbooks offered another takeaway for the chefs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“There appeared to be this experimentation with international dishes, which would now be considered clichés,” Starkey noted. “Dishes like chop suey and Hungarian goulash. We looked at those and wanted to branch out.” While developing the menu, his sister had brought back a bag of dried jerk spice from a trip to Saint Lucia. He and Salguero thought a chilled chicken dish would work, inspired by drunken chicken from a Chinese menu. In this case, using the jerk spice made it their own. “We turned the spice into a paste with fresh ginger and scallions. We brine the chickens for six hours and fill them with jerk paste. Then we sous vide them for about two hours — that’s what gives them that shape.” It’s served in little rounds discs with a crisped, puffy wild rice.\u003c/p>\n\u003cfigure id=\"attachment_131334\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-131334 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_5012-800x894.jpg\" alt=\"\" width=\"800\" height=\"894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-800x894.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-768x858.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-1020x1140.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-1074x1200.jpg 1074w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-1180x1319.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-960x1073.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-240x268.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-375x419.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-520x581.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Prepping apps at Bardo (Scott Carroll)\u003c/figcaption>\u003c/figure>\n\u003cp>When I ate at Bardo with a friend, we paired those appetizers with sweet and tangy cocktails. Pilot Maxine ($10) was “refreshing and light with berry notes” as the menu promised. And even with tonic water, lime juice and rhubarb bitters, your nose will have no problem detecting the blackberry-washed gin. Beer, if you’re so inclined, is served by draft, in a bottle or a can. And the wine menu is California-forward, but not exclusively so. But for those seeking sober beverages, there are just as many non-alcoholic cocktails to choose from. We tried the aptly named Loving Sobriety ($8), a tangy combination of blackberry syrup, rosemary, lime juice and seltzer water.\u003c/p>\n\u003cfigure id=\"attachment_131335\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131335\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4985-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Loving Sobriety, one of many non-alcoholic cocktails (Scott Carroll)\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared a dessert that sounds like a questionable choice: apple jello topped by homemade “cooler whip” (a refreshed take on Cool Whip). The idea didn’t come from one of Seth’s cookbooks but was, in fact, inspired by a snack Starkey’s father used to eat when he was a kid. “Growing up, he would make orange Jell-O and with Cool Whip in a bowl,” he says. Starkey admits that it gets mixed reviews. I suggest it’s because of the vadouvan crumb that’s redolent of curry powder. “It's an adventurous combination, but it's a fitting homage to the era.” A fitting mission statement for Bardo itself.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.bardooakland.com/\" target=\"_blank\" rel=\"noopener\">Bardo Lounge & Supper Club\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/BLqEGanEnX72\">3343 Lakeshore Ave.\u003c/a>\u003cbr>\nOakland, CA 94610\u003cbr>\n510-836-8737\u003cbr>\n\u003ca href=\"https://www.facebook.com/bardooakland\" target=\"_blank\" rel=\"noopener\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/bardo_oakland/\" target=\"_blank\" rel=\"noopener\">Instagram\u003c/a>\u003cbr>\nHours: Supper is served in our mezzanine from 5:30pm - 10pm Wednesday - Saturday, 5:30pm - 9pm Sunday. Open seating for cocktails and lounge fare menu.\u003cbr>\nPrice: $$-$$$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lots Of Antibiotics Are Used In Beef Production. McDonald's Vows To Change This",
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"content": "\u003cp>Antibiotic resistance poses a \u003ca href=\"https://www.who.int/antimicrobial-resistance/events/wha66_side_event/en/\">threat to global health\u003c/a> and food security. And McDonald's — one of the globe's largest purchasers of beef — gets it: The more that antibiotics are given to livestock, the more quickly bacteria could adapt and become resistant to them. Ultimately, experts say this could render the drugs ineffective for people.\u003c/p>\n\u003cp>When it comes to reducing the use of antibiotics in livestock, there's been a lot of progress in the poultry industry. Back in 2015, McDonald's \u003ca href=\"https://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">announced a plan to prohibit \u003c/a>its chicken suppliers from using antibiotics that are important to treating human health. Many other \u003ca href=\"https://www.npr.org/sections/thesalt/2015/10/20/450314991/subway-joins-the-fast-food-antibiotic-free-meat-club\">food chains did the same.\u003c/a>\u003c/p>\n\u003cp>Now, McDonald's says it will use its massive scale to \u003ca href=\"https://news.mcdonalds.com/stories/using-our-scale-for-good/antibiotic-policy-beef-2018\">reduce the use of antibiotics\u003c/a> in cows that are part of its global beef supply. \"I personally think this is probably the most ambitious project that McDonald's has ever taken on,\" says Bruce Feinberg, a senior director at McDonald's Corp., who oversees global quality systems for protein and dairy products. The company will measure antibiotic use in its top 10 beef markets, including the U.S., Brazil and New Zealand — and then will set targets for reduction by the end of 2020.\u003c/p>\n\u003cp>Environmentalists are applauding the commitment. \"McDonald's is the first major burger chain to announce a comprehensive antibiotic use reduction policy for all beef sold by its restaurants — and the largest, by far,\" Lena Brook, interim director of food and agriculture at the Natural Resources Defense Council, writes in a statement. The NRDC says at a time when about \u003ca href=\"https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM588085.pdf\">40 percent\u003c/a> of medically important antibiotics sold in the livestock sector in the U.S. go to the beef industry, compared to just 6 percent for chicken, \"addressing overuse in beef production is critical to combat drug resistance.\" \u003c/p>\n\u003cp>The new commitment from McDonald's comes at a time when advocates have \u003ca href=\"https://uspirg.org/feature/usp/chain-reaction\">turned up the volume on their criticism\u003c/a>. U.S. PIRG Education Fund, a consumer advocacy group, and more than 80 other stakeholder groups have called on the chain to \u003ca href=\"https://uspirg.org/resources/usp/more-80-stakeholder-groups-call-mcdonalds-cut-routine-antibiotic-use\">cut routine antibiotic use\u003c/a>. In May, some of these groups delivered a petition to McDonald's during its shareholder meeting with more than 150,000 signatures.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The Golden Arches just raised the bar for responsible antibiotic use in meat production. We can't afford to misuse these precious medicines,\" writes Matthew Wellington, antibiotics program director for U.S. PIRG Education Fund, in a \u003ca href=\"https://uspirg.org/news/usp/mcdonald%E2%80%99s-takes-step-protect-public-health-commits-reduce-medically-important-antibiotic\">release\u003c/a>.\u003c/p>\n\u003cp>Given the poultry industry's swift action to reduce antibiotic use, why has it taken so much longer to push for reductions in beef? McDonald's Feinberg says it's been tricky to determine which antibiotics — and how much\u003cstrong> \u003c/strong>-- are used in beef production. \"We've found out that there's not a whole lot of information available globally,\" Feinberg says. Some countries do track antibiotic use, but — for instance — in the U.S., the Food and Drug Administration data estimates usage by tracking pharmaceutical sales.\u003c/p>\n\u003cp>\"The beef supply chain is quite fragmented and complex,\" says \u003ca href=\"https://www.pewtrusts.org/en/about/experts/karin-hoelzer\">Karin Hoelzer\u003c/a> of The Pew Charitable Trusts, \u003cstrong> \u003c/strong>whose research focuses on antibiotic use in animals and other public health risks related to the food supply. \u003c/p>\n\u003cp>With chicken, it's common for \"the same entity [to] handle everything from hatching to slaughter,\" Hoelzer says. And chickens are typically hatched and slaughtered within 50 days. But with cattle, she says, \"there are many different entities involved in beef production, over a longer period of time.\" \u003c/p>\n\u003cp>For instance, cows are often transported from a ranch to a feedlot. \"So you load them in a truck and ship them for many miles to a feed lot,\" explains \u003ca href=\"https://publichealth.gwu.edu/departments/environmental-and-occupational-health/lance-price\">Lance Price\u003c/a>, a professor at George Washington University's Milken Institute School of Public Health and the founding director of the Antibiotic Resistance Action Center. \u003c/p>\n\u003cp>Price says that during this transportation process, the cows can become vulnerable to what's known in the industry as shipping fever, \"so that's one of the justifications for using antibiotics. Another example: \"You switch [the cows' diets] from grass to corn and soybeans, which is not what they evolved to eat and they start getting liver abscesses,\" Price explains. So, this is another justification to \"treat them with lots of antibiotics once they're on the feedlot.\"\u003c/p>\n\u003cp>McDonald's says its aim is to have its beef suppliers monitor and report their antibiotic use. The company plans to work with an organization called \u003ca href=\"http://www.faifarms.com/our-approach/\">FAI\u003c/a> in Oxford, England, that will develop a Web-based portal so beef suppliers can upload their antibiotic use information. Based on what they find, McDonald's will set market-specific reduction targets for suppliers in each country. \u003c/p>\n\u003cp>GW's Price applauds McDonald's approach. \"I think it's a big step,\" Price says. According to the Centers for Disease Control and Prevention in the U.S., at least 2 million people get an antibiotic-resistant infection each year, and at least 23,000 people die. \u003c/p>\n\u003cp>\"In the midst of the crisis that we're in, in terms of antibiotic resistance, I haven't seen our policymakers running towards the common goal of protecting antibiotics,\" Price says. When it comes to addressing the role that animals raised for food can play, \"I think what we're seeing is the marketplace being more protective than the government.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hoelzer says she'd like to see industrywide standards for reducing antibiotic use in beef, but \"given the scale and pace of change in the food sector, we think McDonald's has done a commendable job tackling these important issues head on.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Lots+Of+Antibiotics+Are+Used+In+Beef+Production.+McDonald%27s+Vows+To+Change+This&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Antibiotic resistance poses a \u003ca href=\"https://www.who.int/antimicrobial-resistance/events/wha66_side_event/en/\">threat to global health\u003c/a> and food security. And McDonald's — one of the globe's largest purchasers of beef — gets it: The more that antibiotics are given to livestock, the more quickly bacteria could adapt and become resistant to them. Ultimately, experts say this could render the drugs ineffective for people.\u003c/p>\n\u003cp>When it comes to reducing the use of antibiotics in livestock, there's been a lot of progress in the poultry industry. Back in 2015, McDonald's \u003ca href=\"https://www.npr.org/sections/thesalt/2015/03/04/390701295/mcdonalds-says-it-wont-be-serving-chicken-raised-on-antibiotics\">announced a plan to prohibit \u003c/a>its chicken suppliers from using antibiotics that are important to treating human health. Many other \u003ca href=\"https://www.npr.org/sections/thesalt/2015/10/20/450314991/subway-joins-the-fast-food-antibiotic-free-meat-club\">food chains did the same.\u003c/a>\u003c/p>\n\u003cp>Now, McDonald's says it will use its massive scale to \u003ca href=\"https://news.mcdonalds.com/stories/using-our-scale-for-good/antibiotic-policy-beef-2018\">reduce the use of antibiotics\u003c/a> in cows that are part of its global beef supply. \"I personally think this is probably the most ambitious project that McDonald's has ever taken on,\" says Bruce Feinberg, a senior director at McDonald's Corp., who oversees global quality systems for protein and dairy products. The company will measure antibiotic use in its top 10 beef markets, including the U.S., Brazil and New Zealand — and then will set targets for reduction by the end of 2020.\u003c/p>\n\u003cp>Environmentalists are applauding the commitment. \"McDonald's is the first major burger chain to announce a comprehensive antibiotic use reduction policy for all beef sold by its restaurants — and the largest, by far,\" Lena Brook, interim director of food and agriculture at the Natural Resources Defense Council, writes in a statement. The NRDC says at a time when about \u003ca href=\"https://www.fda.gov/downloads/ForIndustry/UserFees/AnimalDrugUserFeeActADUFA/UCM588085.pdf\">40 percent\u003c/a> of medically important antibiotics sold in the livestock sector in the U.S. go to the beef industry, compared to just 6 percent for chicken, \"addressing overuse in beef production is critical to combat drug resistance.\" \u003c/p>\n\u003cp>The new commitment from McDonald's comes at a time when advocates have \u003ca href=\"https://uspirg.org/feature/usp/chain-reaction\">turned up the volume on their criticism\u003c/a>. U.S. PIRG Education Fund, a consumer advocacy group, and more than 80 other stakeholder groups have called on the chain to \u003ca href=\"https://uspirg.org/resources/usp/more-80-stakeholder-groups-call-mcdonalds-cut-routine-antibiotic-use\">cut routine antibiotic use\u003c/a>. In May, some of these groups delivered a petition to McDonald's during its shareholder meeting with more than 150,000 signatures.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The Golden Arches just raised the bar for responsible antibiotic use in meat production. We can't afford to misuse these precious medicines,\" writes Matthew Wellington, antibiotics program director for U.S. PIRG Education Fund, in a \u003ca href=\"https://uspirg.org/news/usp/mcdonald%E2%80%99s-takes-step-protect-public-health-commits-reduce-medically-important-antibiotic\">release\u003c/a>.\u003c/p>\n\u003cp>Given the poultry industry's swift action to reduce antibiotic use, why has it taken so much longer to push for reductions in beef? McDonald's Feinberg says it's been tricky to determine which antibiotics — and how much\u003cstrong> \u003c/strong>-- are used in beef production. \"We've found out that there's not a whole lot of information available globally,\" Feinberg says. Some countries do track antibiotic use, but — for instance — in the U.S., the Food and Drug Administration data estimates usage by tracking pharmaceutical sales.\u003c/p>\n\u003cp>\"The beef supply chain is quite fragmented and complex,\" says \u003ca href=\"https://www.pewtrusts.org/en/about/experts/karin-hoelzer\">Karin Hoelzer\u003c/a> of The Pew Charitable Trusts, \u003cstrong> \u003c/strong>whose research focuses on antibiotic use in animals and other public health risks related to the food supply. \u003c/p>\n\u003cp>With chicken, it's common for \"the same entity [to] handle everything from hatching to slaughter,\" Hoelzer says. And chickens are typically hatched and slaughtered within 50 days. But with cattle, she says, \"there are many different entities involved in beef production, over a longer period of time.\" \u003c/p>\n\u003cp>For instance, cows are often transported from a ranch to a feedlot. \"So you load them in a truck and ship them for many miles to a feed lot,\" explains \u003ca href=\"https://publichealth.gwu.edu/departments/environmental-and-occupational-health/lance-price\">Lance Price\u003c/a>, a professor at George Washington University's Milken Institute School of Public Health and the founding director of the Antibiotic Resistance Action Center. \u003c/p>\n\u003cp>Price says that during this transportation process, the cows can become vulnerable to what's known in the industry as shipping fever, \"so that's one of the justifications for using antibiotics. Another example: \"You switch [the cows' diets] from grass to corn and soybeans, which is not what they evolved to eat and they start getting liver abscesses,\" Price explains. So, this is another justification to \"treat them with lots of antibiotics once they're on the feedlot.\"\u003c/p>\n\u003cp>McDonald's says its aim is to have its beef suppliers monitor and report their antibiotic use. The company plans to work with an organization called \u003ca href=\"http://www.faifarms.com/our-approach/\">FAI\u003c/a> in Oxford, England, that will develop a Web-based portal so beef suppliers can upload their antibiotic use information. Based on what they find, McDonald's will set market-specific reduction targets for suppliers in each country. \u003c/p>\n\u003cp>GW's Price applauds McDonald's approach. \"I think it's a big step,\" Price says. According to the Centers for Disease Control and Prevention in the U.S., at least 2 million people get an antibiotic-resistant infection each year, and at least 23,000 people die. \u003c/p>\n\u003cp>\"In the midst of the crisis that we're in, in terms of antibiotic resistance, I haven't seen our policymakers running towards the common goal of protecting antibiotics,\" Price says. When it comes to addressing the role that animals raised for food can play, \"I think what we're seeing is the marketplace being more protective than the government.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Hoelzer says she'd like to see industrywide standards for reducing antibiotic use in beef, but \"given the scale and pace of change in the food sector, we think McDonald's has done a commendable job tackling these important issues head on.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Lots+Of+Antibiotics+Are+Used+In+Beef+Production.+McDonald%27s+Vows+To+Change+This&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Pumpkin Upside-Down Cake",
"title": "Celebrity Chefs Recipes: Emily Luchetti's Pumpkin Upside-Down Cake",
"headTitle": "Christmas 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>The concept of an upside-down cake is brilliant. There’s a gooey brown sugar topping, moist cake and fruit. The traditional upside-down cake with pineapple and maraschino cherry, while delicious, can go in so many different flavor directions. Rhubarb with a cardamom cake or plum with cinnamon cake. This fall variation is the perfect anecdote to seeing and eating too much pumpkin pie. Once you taste it, you will be impatiently waiting for autumn to arrive, so you can make it again. Plus, once you discover how delicious it is, you will add it to your holiday dessert table.\u003c/p>\n\u003cp>[contextly_sidebar id=\"YbeRAg451pVEmxkzVji8iFrPrijCkOWR\"]\u003c/p>\n\u003cp>Lining the bottom of the pan with parchment paper makes sure the gooey brown sugar topping will stick to the cake and not the pan. It’s so good you don’t want to lose any of it. It’s a beautiful cake, as well, with the glistening cranberries and pecans on top.\u003c/p>\n\u003cp>If you desire, the cake can be made a day in advance and stored at room temperature. If you do make it a day ahead, to ensure the top is glistening and looking its best, store overnight in the pan. Put it in a 300-degree oven for about 10 minutes, until the topping is melted, then invert onto a platter and serve with plenty of whipped cream.\u003c/p>\n\u003ch2>Pumpkin Upside-Down Cake with Cranberry Pecan Topping\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4683-e1544477657383.jpg\" alt=\"Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces (16 tablespoons) unsalted butter\u003c/li>\n\u003cli>1 cup firmly packed light brown sugar\u003c/li>\n\u003cli>2 cups cranberries, fresh or frozen\u003c/li>\n\u003cli>1 cup coarsely chopped pecans, toasted\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 cup pumpkin puree\u003c/li>\n\u003cli>6 tablespoons vegetable oil\u003c/li>\n\u003cli>1 ½ cups all-purpose flour\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 ½ teaspoons baking powder\u003c/li>\n\u003cli>1 teaspoon cinnamon\u003c/li>\n\u003cli>¼ teaspoon salt\u003c/li>\n\u003cli>Whipped cream, for serving (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Line the bottom of a 9-inch square pan with parchment paper.\u003c/li>\n\u003cli>Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan.\u003c/li>\n\u003cli>In a medium bowl, combine the cranberries and pecans. Scatter the mixture in an even layer over the brown sugar mixture.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, pumpkin puree, and oil.\u003c/li>\n\u003cli>In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture, and mix until just combined.\u003c/li>\n\u003cli>Drop spoonfuls of the batter over the cranberries and carefully spread the batter over the cranberry pecan layer.\u003c/li>\n\u003cli>Bake the cake until a skewer inserted in the middle comes out clean, 25-35 minutes. Let the cake cool, in the pan, for 10 minutes on a wire rack. Place a large plate or platter on top of the cake, invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.\u003c/li>\n\u003cli>Let cool to warm or room temperature before serving. Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\u003ch2>Luscious Chantilly Cream\u003c/h2>\n\u003cp>\u003ci>Makes 2 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg\" alt=\"Luscious chantilly cream is the perfect topping for this cake.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luscious chantilly cream is the perfect topping for this cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m very picky about whipped cream. Too many people, pastry chefs included, over whip it. Over whipped cream makes desserts taste dry. Perfectly whipped cream should be soft, billowy and satiny. Be sure to use granulated sugar. Confectioners’ sugar has cornstarch to prevent it from lumping and gives an off taste. When possible, avoid high pasteurized cream. It goes from unwhipped to overwhipped very quickly and doesn’t have the same texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>½ teaspoon vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4715-e1544477779739.jpg\" alt=\"Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "The gooey brown sugar topping, moist cake and fruit make this upside-down cake a perfect way to end your holiday dinner.",
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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>The concept of an upside-down cake is brilliant. There’s a gooey brown sugar topping, moist cake and fruit. The traditional upside-down cake with pineapple and maraschino cherry, while delicious, can go in so many different flavor directions. Rhubarb with a cardamom cake or plum with cinnamon cake. This fall variation is the perfect anecdote to seeing and eating too much pumpkin pie. Once you taste it, you will be impatiently waiting for autumn to arrive, so you can make it again. Plus, once you discover how delicious it is, you will add it to your holiday dessert table.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Lining the bottom of the pan with parchment paper makes sure the gooey brown sugar topping will stick to the cake and not the pan. It’s so good you don’t want to lose any of it. It’s a beautiful cake, as well, with the glistening cranberries and pecans on top.\u003c/p>\n\u003cp>If you desire, the cake can be made a day in advance and stored at room temperature. If you do make it a day ahead, to ensure the top is glistening and looking its best, store overnight in the pan. Put it in a 300-degree oven for about 10 minutes, until the topping is melted, then invert onto a platter and serve with plenty of whipped cream.\u003c/p>\n\u003ch2>Pumpkin Upside-Down Cake with Cranberry Pecan Topping\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4683-e1544477657383.jpg\" alt=\"Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti's Pumpkin Upside-Down Cake topped with fresh whipped cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ounces (16 tablespoons) unsalted butter\u003c/li>\n\u003cli>1 cup firmly packed light brown sugar\u003c/li>\n\u003cli>2 cups cranberries, fresh or frozen\u003c/li>\n\u003cli>1 cup coarsely chopped pecans, toasted\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 cup pumpkin puree\u003c/li>\n\u003cli>6 tablespoons vegetable oil\u003c/li>\n\u003cli>1 ½ cups all-purpose flour\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 ½ teaspoons baking powder\u003c/li>\n\u003cli>1 teaspoon cinnamon\u003c/li>\n\u003cli>¼ teaspoon salt\u003c/li>\n\u003cli>Whipped cream, for serving (see recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Line the bottom of a 9-inch square pan with parchment paper.\u003c/li>\n\u003cli>Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan.\u003c/li>\n\u003cli>In a medium bowl, combine the cranberries and pecans. Scatter the mixture in an even layer over the brown sugar mixture.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, pumpkin puree, and oil.\u003c/li>\n\u003cli>In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture, and mix until just combined.\u003c/li>\n\u003cli>Drop spoonfuls of the batter over the cranberries and carefully spread the batter over the cranberry pecan layer.\u003c/li>\n\u003cli>Bake the cake until a skewer inserted in the middle comes out clean, 25-35 minutes. Let the cake cool, in the pan, for 10 minutes on a wire rack. Place a large plate or platter on top of the cake, invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.\u003c/li>\n\u003cli>Let cool to warm or room temperature before serving. Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\u003ch2>Luscious Chantilly Cream\u003c/h2>\n\u003cp>\u003ci>Makes 2 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg\" alt=\"Luscious chantilly cream is the perfect topping for this cake.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/EmilyL_UpsideDown_FINAL0-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luscious chantilly cream is the perfect topping for this cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m very picky about whipped cream. Too many people, pastry chefs included, over whip it. Over whipped cream makes desserts taste dry. Perfectly whipped cream should be soft, billowy and satiny. Be sure to use granulated sugar. Confectioners’ sugar has cornstarch to prevent it from lumping and gives an off taste. When possible, avoid high pasteurized cream. It goes from unwhipped to overwhipped very quickly and doesn’t have the same texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003cli>3 tablespoons sugar\u003c/li>\n\u003cli>½ teaspoon vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131698\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4715-e1544477779739.jpg\" alt=\"Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Emily Luchetti with a slice of Pumpkin Upside-Down Cake. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "More Salt, Fewer Whole Grains: USDA Eases School Lunch Nutrition Rules",
"title": "More Salt, Fewer Whole Grains: USDA Eases School Lunch Nutrition Rules",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>School lunches are healthier than they were five years ago. But Agriculture Secretary Sonny Perdue says schools need more flexibility in serving meals that kids will eat.\u003c/p>\n\u003cp>\"If kids are not eating what is being served, they are not benefiting, and food is being wasted,\" Perdue said in a statement announcing a rule that is set to be \u003ca href=\"https://www.fns.usda.gov/usda-publishes-school-meals-final-rule\">published\u003c/a> later this month. \u003c/p>\n\u003cp>The rule will give administrators more leeway in serving up white breads, biscuits, tortillas and white pastas by requiring that only half of the grains served in school meals each week be whole-grain rich. Currently schools are only allowed to serve whole grain-rich breads and pastas unless they get a waiver. In addition, the administration is putting the brakes on the targets developed during the Obama administration to cut back on sodium.\u003c/p>\n\u003cp>\"We will continue to listen to schools, and make common-sense changes as needed, to ensure they can meet the needs of their students based on their real-world experience in local communities,\" Perdue wrote in a statement.\u003c/p>\n\u003cp>The changes drew the ire of nutrition advocates who have played a significant role in pushing for healthier school meals. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Parents will be disappointed when they learn that the meals served to their kids in school are under attack from President Trump's de-regulatory agenda,\" Margo Wootan of the Center for Science in the Public Interest said in a statement. She points out that schools now will have until the 2024-2025 school year to meet the next phase of sodium reduction that was spelled out in the rules originally developed under the Obama administration.\u003c/p>\n\u003cp>\"Worse yet, the administration jettisoned the third and final sodium reduction targets that originally were set to go into effect school year 2022-2023,\" Wootan said. \"This will mean that school lunches will fail to be consistent with the Dietary Guidelines for Americans, as is required by law.\"\u003c/p>\n\u003cp>And why does this matter? Too much sodium in our diets can elevate blood pressure, which increases the risk of heart disease. As we've reported, kids in the U.S. consume an average of \u003ca href=\"https://www.npr.org/sections/thesalt/2012/09/14/161152679/u-s-kids-eat-nearly-as-much-salt-as-adults-putting-health-at-risk\">3,387 mg\u003c/a> of sodium per day (about the same as adults). That's a lot more than the 2,300 mg daily limit recommended by the federal \u003ca href=\"https://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">dietary guidelines. \u003c/a>\u003c/p>\n\u003cp>The American Heart Association issued a statement calling on schools to \"stay the course\" in serving healthier foods. \"When it comes to our children's health, there should be no 'flexibility.' Failing to meet the science-based sodium standards for school meals originally adopted by USDA will put kids' health in jeopardy,\" the statement reads. Earlier this year, the president of the AHA wrote to the USDA \u003ca href=\"https://www.heart.org/-/media/files/get-involved/advocacy/regulatory-comments-and-correspondence-letters/nutrition/comments-to-usda-on-changes-to-school-meals-nutrition-standards-january2018.pdf?la=en&hash=57B968DC65E13EF07A9976851E0BAC0259DF47B6\">expressing disappointment \u003c/a>with the plan to weaken the criteria for sodium and whole grains.\u003c/p>\n\u003cp>The School Nutrition Association, which represents school nutrition administrators around the country, \u003ca href=\"http://schoolnutrition.org/news-publications/press-releases/2018/usda-school-meal-rule-strikes-a-healthy-balance/\">applauded the changes\u003c/a>. The group says there's been a gradual decline in school lunch participation. The SNA says since the updated nutrition standards took effect, \u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__fns-2Dprod.azureedge.net_sites_default_files_pd_slsummar.pdf&d=DwMFAg&c=E2nBno7hEddFhl23N5nD1Q&r=lKIi7yyv7Y4vDRXBwDVpmQ&m=TyXh6JL0MZViRhiozH3jISPZgCFmi49KmhMwdGewxQ8&s=dqT-jweVxg9PRlqKvNYMfMc_eqaDdRdvE8JGPLGGsgA&e=\">nearly 2 million fewer kids are choosing school lunch\u003c/a> each day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"School nutrition professionals have made tremendous progress in improving student diets, but the pace and degree of menu changes under updated nutrition standards were more than some students would accept,\" SNA President Gay Anderson wrote in a release. \"We appreciate Secretary Perdue for finding solutions to address the concerns of schools and students. This rule will entice more students to eat healthy school meals, which meet calorie limits and offer fruits, vegetables and milk.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=More+Salt%2C+Fewer+Whole+Grains%3A+USDA+Eases+School+Lunch+Nutrition+Rules&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>School lunches are healthier than they were five years ago. But Agriculture Secretary Sonny Perdue says schools need more flexibility in serving meals that kids will eat.\u003c/p>\n\u003cp>\"If kids are not eating what is being served, they are not benefiting, and food is being wasted,\" Perdue said in a statement announcing a rule that is set to be \u003ca href=\"https://www.fns.usda.gov/usda-publishes-school-meals-final-rule\">published\u003c/a> later this month. \u003c/p>\n\u003cp>The rule will give administrators more leeway in serving up white breads, biscuits, tortillas and white pastas by requiring that only half of the grains served in school meals each week be whole-grain rich. Currently schools are only allowed to serve whole grain-rich breads and pastas unless they get a waiver. In addition, the administration is putting the brakes on the targets developed during the Obama administration to cut back on sodium.\u003c/p>\n\u003cp>\"We will continue to listen to schools, and make common-sense changes as needed, to ensure they can meet the needs of their students based on their real-world experience in local communities,\" Perdue wrote in a statement.\u003c/p>\n\u003cp>The changes drew the ire of nutrition advocates who have played a significant role in pushing for healthier school meals. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Parents will be disappointed when they learn that the meals served to their kids in school are under attack from President Trump's de-regulatory agenda,\" Margo Wootan of the Center for Science in the Public Interest said in a statement. She points out that schools now will have until the 2024-2025 school year to meet the next phase of sodium reduction that was spelled out in the rules originally developed under the Obama administration.\u003c/p>\n\u003cp>\"Worse yet, the administration jettisoned the third and final sodium reduction targets that originally were set to go into effect school year 2022-2023,\" Wootan said. \"This will mean that school lunches will fail to be consistent with the Dietary Guidelines for Americans, as is required by law.\"\u003c/p>\n\u003cp>And why does this matter? Too much sodium in our diets can elevate blood pressure, which increases the risk of heart disease. As we've reported, kids in the U.S. consume an average of \u003ca href=\"https://www.npr.org/sections/thesalt/2012/09/14/161152679/u-s-kids-eat-nearly-as-much-salt-as-adults-putting-health-at-risk\">3,387 mg\u003c/a> of sodium per day (about the same as adults). That's a lot more than the 2,300 mg daily limit recommended by the federal \u003ca href=\"https://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">dietary guidelines. \u003c/a>\u003c/p>\n\u003cp>The American Heart Association issued a statement calling on schools to \"stay the course\" in serving healthier foods. \"When it comes to our children's health, there should be no 'flexibility.' Failing to meet the science-based sodium standards for school meals originally adopted by USDA will put kids' health in jeopardy,\" the statement reads. Earlier this year, the president of the AHA wrote to the USDA \u003ca href=\"https://www.heart.org/-/media/files/get-involved/advocacy/regulatory-comments-and-correspondence-letters/nutrition/comments-to-usda-on-changes-to-school-meals-nutrition-standards-january2018.pdf?la=en&hash=57B968DC65E13EF07A9976851E0BAC0259DF47B6\">expressing disappointment \u003c/a>with the plan to weaken the criteria for sodium and whole grains.\u003c/p>\n\u003cp>The School Nutrition Association, which represents school nutrition administrators around the country, \u003ca href=\"http://schoolnutrition.org/news-publications/press-releases/2018/usda-school-meal-rule-strikes-a-healthy-balance/\">applauded the changes\u003c/a>. The group says there's been a gradual decline in school lunch participation. The SNA says since the updated nutrition standards took effect, \u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__fns-2Dprod.azureedge.net_sites_default_files_pd_slsummar.pdf&d=DwMFAg&c=E2nBno7hEddFhl23N5nD1Q&r=lKIi7yyv7Y4vDRXBwDVpmQ&m=TyXh6JL0MZViRhiozH3jISPZgCFmi49KmhMwdGewxQ8&s=dqT-jweVxg9PRlqKvNYMfMc_eqaDdRdvE8JGPLGGsgA&e=\">nearly 2 million fewer kids are choosing school lunch\u003c/a> each day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"School nutrition professionals have made tremendous progress in improving student diets, but the pace and degree of menu changes under updated nutrition standards were more than some students would accept,\" SNA President Gay Anderson wrote in a release. \"We appreciate Secretary Perdue for finding solutions to address the concerns of schools and students. This rule will entice more students to eat healthy school meals, which meet calorie limits and offer fruits, vegetables and milk.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=More+Salt%2C+Fewer+Whole+Grains%3A+USDA+Eases+School+Lunch+Nutrition+Rules&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\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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"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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"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": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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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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"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": {
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"science-friday": {
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