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"bio": "\u003cstrong>Jennifer Biesty\u003c/strong>\r\n\r\n\u003cstrong>Chef-Owner\u003c/strong>\r\n\r\n\u003cstrong>Shakewell-Oakland\u003c/strong>\r\n\r\nChef Jennifer Biesty started cooking in her hometown of Brooklyn, New York, when she was in high school, after becoming one of the youngest students at the CIA in Hyde Park, NY. Biesty interned in New Orleans at the acclaimed Sazerac restaurant, after graduation she returning to Manhattan and joining the four star team of Aquavit with Marcus Samuelsson\r\n\r\nBiesty moved to San Francisco to cook with chef Loretta Keller at Bizou & C0C0500. She gained an in-depth understanding of the farm-to-table process, and took advantage of the freedom Keller gave her to handcraft farm to table menus.\r\n\r\nBiesty moved to Paris to gain experience of European culinary culture, spending time in France, Spain and Italy before settling in London cooking with Jamie Oliver, Ruth Rodgers and Rose Gray at The River Café. She returned to San Francisco to cook with Chef Traci des Jardins and Chef Richard Reddington at Jardinière restaurant.\r\n\r\nAs Chef de cuisine at COCO5OO, \u003cem>StarChefs.com \u003c/em>recognized Biesty as a Rising Star Chef. Shortly after this recognition Biesty competed on Top Chef season four an experience that she remembers fondly as florid accomplishment.\r\n\r\nFollowing \u003cem>Top Chef Chicago\u003c/em>, Biesty became Executive Chef San Francisco’s Sir Francis Drake Hotel and Scala’s bistro. It is here Biesty met her future Shakewell business partner, Executive Pastry Chef Tim Nugent, whom she worked alongside for five years before opening Shakewell. Biesty and Nugent brought bold Mediterranean and Spanish cuisine with a fun cocktail bar to the Lakeshore neighborhood of Oakland California and made Shakewell there home.",
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"content": "\u003cp>Let's be honest, the holidays are the perfect excuse to start drinking before the sun goes down. These delicious wine-infused gummies are perfect for that occasion (or any occasion where you're celebrating with friends and family).\u003c/p>\n\u003cp>[contextly_sidebar id=\"YzpWJDqwk56UnY4lvmM4583DYI1Q0RNu\"]\u003c/p>\n\u003cp>Get inspired and turn all your favorite wines into a picture-perfect treat to share. Remember, these naughty gummies are for adults only!\u003c/p>\n\u003ch2>Wine Gummies\u003c/h2>\n\u003cp>\u003cem>Makes 18 gummy cubes\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131284\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131284\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg\" alt=\"Bowl of wine gummies to share. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl of wine gummies to share.\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\">1 packet unflavored powdered gelatin\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup wine of your choice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ cup cane sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Food coloring, optional\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cornstarch, as needed\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\">Sprinkle gelatin over ¼ cup of wine in a medium-sized mixing bowl and let stand for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add remaining wine, corn syrup, and sugar to a small saucepan over medium-high heat. Stir until sugar completely dissolves, about 3 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour hot wine mixture into the mixing bowl. Using a wooden spoon, stir until gelatin has dissolved, about 5 minutes. Add food coloring if you’d like. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a brush, lightly dust gummy molds with cornstarch.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour wine gelatin into a squeeze bottle or glass measuring cup with a spout. Slowly pour into gummy molds and refrigerate for at least 3 hours. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">For a firmer gummy texture: Pop the gummies out of the mold to sit out uncovered to further dehydrate and firm up for 24 hours. \u003c/span>\u003c/li>\n\u003cli>Repeat these steps if using different wine varieties.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Let's be honest, the holidays are the perfect excuse to start drinking before the sun goes down. These delicious wine-infused gummies are perfect for that occasion (or any occasion where you're celebrating with friends and family).\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Get inspired and turn all your favorite wines into a picture-perfect treat to share. Remember, these naughty gummies are for adults only!\u003c/p>\n\u003ch2>Wine Gummies\u003c/h2>\n\u003cp>\u003cem>Makes 18 gummy cubes\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131284\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131284\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg\" alt=\"Bowl of wine gummies to share. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_WineGummies-5777-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl of wine gummies to share.\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\">1 packet unflavored powdered gelatin\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup wine of your choice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ cup corn syrup\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ cup cane sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Food coloring, optional\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Cornstarch, as needed\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\">Sprinkle gelatin over ¼ cup of wine in a medium-sized mixing bowl and let stand for 1 minute. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add remaining wine, corn syrup, and sugar to a small saucepan over medium-high heat. Stir until sugar completely dissolves, about 3 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour hot wine mixture into the mixing bowl. Using a wooden spoon, stir until gelatin has dissolved, about 5 minutes. Add food coloring if you’d like. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Using a brush, lightly dust gummy molds with cornstarch.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour wine gelatin into a squeeze bottle or glass measuring cup with a spout. Slowly pour into gummy molds and refrigerate for at least 3 hours. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">For a firmer gummy texture: Pop the gummies out of the mold to sit out uncovered to further dehydrate and firm up for 24 hours. \u003c/span>\u003c/li>\n\u003cli>Repeat these steps if using different wine varieties.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 San Francisco Chocolate Chip Cookies You Can't Live Without",
"title": "5 San Francisco Chocolate Chip Cookies You Can't Live Without",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>San Francisco’s food scene has countless giant strengths, but the 7x7 city’s dozens of destination-worthy bakeries certainly has a spot at the top. Certain bakeries specialize in bread, some focus on creative pastries and others are best known for niche items like cruffins or passion fruit macaroons. However, if there is one unifying item that tends to be found at most — definitely not all — bakeries, it would be that simple yet transcendent favorite of all ages: chocolate chip cookies.\u003c/p>\n\u003cp>Chocolate chip cookies are near and dear to us at KQED since we’re the home of the greatest cookie critic of them all, Cookie Monster. He and Grover would certainly approve of the compact, chewy, beautifully balanced version at Arsicault and the thin, crisp, oozing with chocolate one by Tartine Manufactory. They would also be huge fans of the other four other cookies that stood out in this sugar and butter-filled quest.\u003c/p>\n\u003cp>That being said, a number of worthwhile chocolate chip cookies \u003ci>just\u003c/i> missed the cut but really deserve to be on any “Best Chocolate Chip Cookies” list, especially Theorita, Craftsman and Wolves, the front coffee kiosk at Spruce, Neighbor Bakehouse, Marla Bakery and b. Patisserie. On that note, as Cookie Monster would say, “Chocolate chip important to me… It mean whole lot to me… Om nom nom nom.” These five chocolate chip cookies mean a lot to us, too.\u003c/p>\n\u003ch2>Honorable Mention (best under $3 cookie):\u003c/h2>\n\u003cp>\u003ca href=\"http://www.andytownsf.com/\">Andytown Coffee Roasters\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Andytown+Coffee+Roasters/@37.7566719,-122.5022955,15z/data=!4m2!3m1!1s0x0:0xbfb64139d85ba75d?sa=X&ved=2ahUKEwiD84-mi_3dAhXPzqQKHeVDBAEQ_BIwCnoECAoQCw\">3655 Lawton St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130810\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130810\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8748-e1539280035997.jpg\" alt=\"Chocolate chip cookie from Andytown.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Chocolate chip cookie from Andytown. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are seemingly as many coffee shops as residents in San Francisco — yet very few roast their own beans. Then, there is an even smaller group of cafes/roasters that also do some of their own baking for the breads and desserts in the display case at the register. Several SF roaster heavyweights like Sightglass, Ritual and Four Barrel don’t do that. Yes, Blue Bottle does, but they also have the power of Nestle funding behind them. Tartine Manufactory does, but that’s such a sprawling complex that does everything DIY from world-class pickles to cocktail syrups, so \u003ci>of \u003c/i>course they roast their own coffee beans and do some — ok, A LOT of — baking as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then there is little Andytown Coffee Roasters, the caffeine pride of the Outer Sunset. If a sunrise surf session in the icy cold nearby Pacific didn’t wake you up in this neighborhood, chances are a cappuccino or a Snowy Plover at Andytown did. Andytown bakes scones, Irish soda bread (one of the owners is from Northern Ireland), muffins, and chocolate chip cookies.\u003c/p>\n\u003cfigure id=\"attachment_130824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130824\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8774-e1539283638628.jpg\" alt=\"Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are the smallest and cheapest of the chocolate chip cookies in our guide, clocking in at $2 apiece and definitely compact enough to actually not be a meal. It’s refreshing to see a cookie that is meant to be dessert after a meal or as a light snack. The Andytown cookie is the most “typical” cookie of the bunch as well. It truly tastes and looks like a chocolate chip cookie that would be in Cookie Monster’s jar when he scoops them up and eats four at a time on “Sesame Street.” The Guittard chocolate chips are nicely spaced out in the fluffy body, as are flecks of sea salt (beware of having one possible bite that has too much salt clumped together like I did). This is a very simple, to-the-point cookie. It boasts a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. The consistency is exactly what you would dream of for dipping into a glass of milk. Since you’re at Andytown, though, the cookie will also be a great asset for dunking into the freshly whipped cream atop the Snowy Plover.\u003c/p>\n\u003ch2>Provender Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Provender+Coffee/@37.762443,-122.396889,15z/data=!4m2!3m1!1s0x0:0x1843f4147c6ab46?sa=X&ved=2ahUKEwia3aG0i_3dAhWI_qQKHVaCDiYQ_BIwCnoECAoQCw\">1415 18th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8744-e1539280139998.jpg\" alt=\"Provender's chocolate chip cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Andytown, \u003ca href=\"http://www.provendercoffee.com/\">Provender\u003c/a> is a coffee shop that bakes its own cookies and other items (cardamom lemon cake, cookies, black sesame banana bread and more), except it doesn’t bake its own bread for one of the city’s finest avocado toasts (Tartine country loaf is used) and it doesn’t roast its own coffee beans (they use…Andytown!).\u003c/p>\n\u003cp>However, somehow the tiny Potrero Hill cafe can use its limited space to bake its own cookies, pull espresso shots and slice that Tartine bread for toasts.\u003c/p>\n\u003cp>The co-owners and brothers, Austin and Tony Ferrari, both have a fine dining background. Austin has years of experience on the wine side and Tony is Chef/Co-Owner of Bernal Heights’ Hillside Supper Club. It’s no surprise that their items baked in-house have a noticeable attention to detail that lifts their cookies and other morning-friendly items above the coffee shop status quo.\u003c/p>\n\u003cfigure id=\"attachment_130825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130825\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8777-e1539283754975.jpg\" alt=\"Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Provender chocolate chip cookie is large, thin, neither crisp nor chewy, yet was by far the softest version that we found. It’s also blonde colored (all the others were distinctly tan or bronze), likely from being cooked at either a shorter than average time or lower than average oven heat — both of which could explain how it’s so soft. However, Provender says that the softness comes from the addition of brown sugar to the dough, along with the critical need to have all dough ingredients at room temperature before mixing and to have each egg emulsified before adding the next egg into the mix. This is definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\u003c/p>\n\u003cp>In my notes, I wrote that this is the chocolate chip cookie that seems like what you would expect a homemade chocolate chip cookie to look like. All the other cookies we encountered on this tour have a little new wave twist. The only real twists for this cookie are the flecks of sea salt on top and that brown sugar addition. Otherwise, it’s a delightful classic. There are lots of chocolate chips, almost equally scattered about. The cookie dough doesn’t have any umami kick, but it tastes like perfectly baked cookie dough. This seems like the chocolate chip cookie many of us remember grabbing at a bakery or a corner store as a post-school, pre-homework pick-me-up snack.\u003c/p>\n\u003ch2>Tartine Manufactory\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7617108,-122.4120612,15z/data=!4m2!3m1!1s0x0:0x88d7d35712aa2ba3?sa=X&ved=2ahUKEwiszaCijP3dAhUHDOwKHbdjAg4Q_BIwCnoECAoQCw\">595 Alabama St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130814\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8755-e1539280631583.jpg\" alt=\"Tartine Manufactory's take on the chocolate chip cookie. \" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's take on the chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What savory or sweet baked item does Tartine and \u003ca href=\"https://www.tartinebakery.com/san-francisco/manufactory\">Tartine Manufactory\u003c/a> not thrive at? Bread, brownies, cakes, croissants…we could go on and on. Cookies are no exception whether you prefer the petite salted buckwheat or the chocolate chip in the display case on the retail side of the sprawling sunlit complex on the quieter side of the Mission. (Note that cookie types do mostly differ between Tartine and Tartine Manufactory.) Unlike the universally beloved breads, the Tartine Manufactory chocolate chip cookie isn’t everyone’s \u003ci>favorite\u003c/i> style. It is resolutely of the thin, crispy style. The chewy, soft cookie minded school will surely disapprove of this despite still devouring the cookie and admitting to enjoying it. It’s not the easiest cookie to love at first, but it always will warm up to cookie eaters.\u003c/p>\n\u003cp>It’s a good-sized cookie in terms of circumference and is razor thin. The consistency is pliant — not wafer-like, thankfully — and never shatters. It will only break if bent, which is a rarity for the distinctly thin cookie genre. There are lots of chocolate swirls in the dough with one to two particularly dense chocolate-filled areas standing out per cookie, and then just a smidge of sea salt scattered about, making for each bite to be full of a buttery, salty, earthy, chocolatey quartet. It isn’t an organized cookie like the first two, instead providing a bit of adventure.\u003c/p>\n\u003cfigure id=\"attachment_130826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8758-e1539283872914.jpg\" alt=\"Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every bite has a different punch. The most noticeable taste difference is that flour is more pronounced than the butter, which isn’t too surprising knowing that Tartine Manufactory is particularly gifted at using flour elsewhere in the bakery. That means it’s less of a “sweet” cookie. It isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. Though the style isn’t everyone’s favorite, it’s as perfectly executed a thin chocolate chip cookie as you’ll find in San Francisco and defeats many other cuddlier, chewier ones.\u003c/p>\n\u003ch2>Manresa Bread/Verve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Verve+Coffee+Roasters/@37.7670785,-122.4290805,15z/data=!4m2!3m1!1s0x0:0xd8fab7aaed364b3c?sa=X&ved=2ahUKEwiq9MnIjP3dAhXOyqQKHayuDdwQ_BIwCnoECAoQCw\">2101 Market. St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130813\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8753-e1539280459730.jpg\" alt=\"Manresa Bread's hefty chocolate chip cookie with walnuts.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Manresa Bread's hefty chocolate chip cookie with walnuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wild card of the bunch requires lots of qualifiers. Yes, \u003ca href=\"https://www.vervecoffee.com/pages/locations-san-francisco\">Manresa Bread\u003c/a> isn’t based in San Francisco (it’s based in Los Gatos). Yes, there are as many walnuts scattered in the cookie dough as chocolate chips. Yes, the thick body and moist but crumbly texture is much closer to a brownie than a cookie. But, this is still very much a chocolate chip cookie at its core (many chocolate chip cookie versions include walnuts!) and Manresa Bread’s baked goods are only sold at one SF location, Verve, in the Castro. It counts. It’s a beast.\u003c/p>\n\u003cp>Most importantly, we need to recognize cookie brilliance in this guide and this powerful, hefty $4 whole wheat chocolate chip cookie designed by Manresa Bread’s Head Baker Avery Ruzicka. If it seems like the cookie is equal parts chocolate chunks and toasted walnuts, well, that’s because it is.\u003c/p>\n\u003cfigure id=\"attachment_130827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130827\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8762-e1539284012200.jpg\" alt=\"The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manresa Bread has the good fortune of now milling its own flours, which surely adds an additional burst of levity to the cookie dough. It’s densely built but wonderfully airy. The fact that it’s whole wheat flour and the addition of brown sugar give the cookie a delightful caramelized sweetness edge that strongly compliments the addition of walnuts. Everything here is in harmony, making this is one formidable cookie.\u003c/p>\n\u003ch2>Merchant Roots\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Merchant+Roots/@37.7821274,-122.4327041,15z/data=!4m5!3m4!1s0x0:0xf77eb4da52eaec2!8m2!3d37.7821274!4d-122.4327041\">1365 Fillmore St. \u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8751-e1539280777568.jpg\" alt=\"A chocolate chip work of art from Merchant Roots.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A chocolate chip work of art from Merchant Roots. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t miss \u003ci>the\u003c/i> monster Guittard chocolate wafer in this cookie. It’s like the light of a lighthouse, beckoning cookie-goers at the \u003ca href=\"http://www.merchantroots.com/\">Merchant Roots\u003c/a> savory and sweets counter. There is so much to love about Merchant Roots and to eat there, \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">as we wrote about\u003c/a> when it opened a few months ago.\u003c/p>\n\u003cp>Yet, the little market with enormous aspirations has found a steadfast niche for the chocolate chip cookie-going crowd in its early months. The recipe comes from Merchant Roots Proprietress Madison Michael, featuring the brilliant addition of brown cultured butter to the mix, along with equal parts regular sugar and muscovado sugar. It’s a slightly thick, slightly doughy type of cookie, effortlessly soft without being too pillowy.\u003c/p>\n\u003cfigure id=\"attachment_130828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130828\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8766-e1539284118393.jpg\" alt=\"It's hard to miss the monster Guittard chocolate wafer in this cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It's hard to miss the monster Guittard chocolate wafer in this cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I noted that this is an “artsy cookie” in my detailed tasting, meaning that it defies most cookie labels. It’s also artsy in that the umami notes of that brown cultured butter do shine through and is a curveball addition, but really soars with the sharpness of the giant Guittard chocolate wafer. Michael says that there are 1.5 wafers per cookie, but somehow every bite seems to have a beautiful balance of chocolate and dough — whether it’s a bite of the big wafer or not.\u003c/p>\n\u003ch2>Arsicault\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Arsicault+Bakery/@37.7834259,-122.4593062,15z/data=!4m2!3m1!1s0x0:0x2f0b49df0ee8b492?sa=X&ved=2ahUKEwjy3Yq_jf3dAhWMCOwKHQoOB60Q_BIwCnoECAoQCw\">397 Arguello Blvd.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8749-e1539280300196.jpg\" alt=\"Arsicault Bakery's chocolate chip cookie technically contains zero chips.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's chocolate chip cookie technically contains zero chips. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What once was a quiet neighborhood-only bakery nestled in a residential area near USF and Golden Gate Park, \u003ca href=\"http://arsicault-bakery-san-francisco.sites.tablehero.com/\">Arsicault Bakery\u003c/a> is now as great a secret as State Bird Provisions and Swan Oyster Depot thanks to \u003ci>Bon Appetit’s\u003c/i> restaurant guru Andrew Knowlton naming it the Best New Bakery in America in 2016, largely for its fabled croissants. Yes, those croissants are exceptional and worth a wait depending on your level of devotion to buttery, laminated dough viennoiserie.\u003c/p>\n\u003cp>It almost seems unfair that such an already popular and heavily praised bakery deserves even more accolades for another item that nobody really even notices when looking through the pastry glass? That is indeed the case here as Arsicault proved to us that their rendition of a chocolate chip cookie is the closest to a perfect example of the genre that we have found in our cookie-crazy city.\u003c/p>\n\u003cfigure id=\"attachment_130829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130829\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8769-e1539284313293.jpg\" alt=\"Arsicault Bakery's cookie verdict: this cookie has it all.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's cookie verdict: this cookie has it all. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cookie has it all. There is a crisp outer edge with a delightful faint smokiness pervading each bite. The interior is relentlessly chewy but never yielding a crumb after a few bites. There is plenty of butter and plenty of chocolate — with those blocks of Valrhona 55% chocolate almost forming a micro-thin layer of chocolate so each bite is nearly the same, but never seeming to be \u003ci>too\u003c/i> much butter or chocolate. Alright, we’ll admit there are no chocolate chips here. They really are like chunks or wafers or blocks. Whatever you want to call them, it’s a thrilling recipe.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There is a sense of organized chaos to the composition of the cookie — more like Tartine Manufactory’s cookie than any of the other four. For texture, richness, balance, and pure cookie joy, Cookie Monster has a hard time thinking that he’ll find a superior chocolate chip cookie than the one at Arsicault, but he would be more than happy to have any of these five choices to satisfy his ravenous cookie appetite.\u003c/p>\n\n",
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"excerpt": "In a city full of outstanding bakeries, our search from the Sunset to SoMa discovered the most noteworthy chocolate chip cookies.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco’s food scene has countless giant strengths, but the 7x7 city’s dozens of destination-worthy bakeries certainly has a spot at the top. Certain bakeries specialize in bread, some focus on creative pastries and others are best known for niche items like cruffins or passion fruit macaroons. However, if there is one unifying item that tends to be found at most — definitely not all — bakeries, it would be that simple yet transcendent favorite of all ages: chocolate chip cookies.\u003c/p>\n\u003cp>Chocolate chip cookies are near and dear to us at KQED since we’re the home of the greatest cookie critic of them all, Cookie Monster. He and Grover would certainly approve of the compact, chewy, beautifully balanced version at Arsicault and the thin, crisp, oozing with chocolate one by Tartine Manufactory. They would also be huge fans of the other four other cookies that stood out in this sugar and butter-filled quest.\u003c/p>\n\u003cp>That being said, a number of worthwhile chocolate chip cookies \u003ci>just\u003c/i> missed the cut but really deserve to be on any “Best Chocolate Chip Cookies” list, especially Theorita, Craftsman and Wolves, the front coffee kiosk at Spruce, Neighbor Bakehouse, Marla Bakery and b. Patisserie. On that note, as Cookie Monster would say, “Chocolate chip important to me… It mean whole lot to me… Om nom nom nom.” These five chocolate chip cookies mean a lot to us, too.\u003c/p>\n\u003ch2>Honorable Mention (best under $3 cookie):\u003c/h2>\n\u003cp>\u003ca href=\"http://www.andytownsf.com/\">Andytown Coffee Roasters\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Andytown+Coffee+Roasters/@37.7566719,-122.5022955,15z/data=!4m2!3m1!1s0x0:0xbfb64139d85ba75d?sa=X&ved=2ahUKEwiD84-mi_3dAhXPzqQKHeVDBAEQ_BIwCnoECAoQCw\">3655 Lawton St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130810\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130810\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8748-e1539280035997.jpg\" alt=\"Chocolate chip cookie from Andytown.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Chocolate chip cookie from Andytown. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are seemingly as many coffee shops as residents in San Francisco — yet very few roast their own beans. Then, there is an even smaller group of cafes/roasters that also do some of their own baking for the breads and desserts in the display case at the register. Several SF roaster heavyweights like Sightglass, Ritual and Four Barrel don’t do that. Yes, Blue Bottle does, but they also have the power of Nestle funding behind them. Tartine Manufactory does, but that’s such a sprawling complex that does everything DIY from world-class pickles to cocktail syrups, so \u003ci>of \u003c/i>course they roast their own coffee beans and do some — ok, A LOT of — baking as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then there is little Andytown Coffee Roasters, the caffeine pride of the Outer Sunset. If a sunrise surf session in the icy cold nearby Pacific didn’t wake you up in this neighborhood, chances are a cappuccino or a Snowy Plover at Andytown did. Andytown bakes scones, Irish soda bread (one of the owners is from Northern Ireland), muffins, and chocolate chip cookies.\u003c/p>\n\u003cfigure id=\"attachment_130824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130824\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8774-e1539283638628.jpg\" alt=\"Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are the smallest and cheapest of the chocolate chip cookies in our guide, clocking in at $2 apiece and definitely compact enough to actually not be a meal. It’s refreshing to see a cookie that is meant to be dessert after a meal or as a light snack. The Andytown cookie is the most “typical” cookie of the bunch as well. It truly tastes and looks like a chocolate chip cookie that would be in Cookie Monster’s jar when he scoops them up and eats four at a time on “Sesame Street.” The Guittard chocolate chips are nicely spaced out in the fluffy body, as are flecks of sea salt (beware of having one possible bite that has too much salt clumped together like I did). This is a very simple, to-the-point cookie. It boasts a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. The consistency is exactly what you would dream of for dipping into a glass of milk. Since you’re at Andytown, though, the cookie will also be a great asset for dunking into the freshly whipped cream atop the Snowy Plover.\u003c/p>\n\u003ch2>Provender Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Provender+Coffee/@37.762443,-122.396889,15z/data=!4m2!3m1!1s0x0:0x1843f4147c6ab46?sa=X&ved=2ahUKEwia3aG0i_3dAhWI_qQKHVaCDiYQ_BIwCnoECAoQCw\">1415 18th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8744-e1539280139998.jpg\" alt=\"Provender's chocolate chip cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Andytown, \u003ca href=\"http://www.provendercoffee.com/\">Provender\u003c/a> is a coffee shop that bakes its own cookies and other items (cardamom lemon cake, cookies, black sesame banana bread and more), except it doesn’t bake its own bread for one of the city’s finest avocado toasts (Tartine country loaf is used) and it doesn’t roast its own coffee beans (they use…Andytown!).\u003c/p>\n\u003cp>However, somehow the tiny Potrero Hill cafe can use its limited space to bake its own cookies, pull espresso shots and slice that Tartine bread for toasts.\u003c/p>\n\u003cp>The co-owners and brothers, Austin and Tony Ferrari, both have a fine dining background. Austin has years of experience on the wine side and Tony is Chef/Co-Owner of Bernal Heights’ Hillside Supper Club. It’s no surprise that their items baked in-house have a noticeable attention to detail that lifts their cookies and other morning-friendly items above the coffee shop status quo.\u003c/p>\n\u003cfigure id=\"attachment_130825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130825\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8777-e1539283754975.jpg\" alt=\"Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Provender chocolate chip cookie is large, thin, neither crisp nor chewy, yet was by far the softest version that we found. It’s also blonde colored (all the others were distinctly tan or bronze), likely from being cooked at either a shorter than average time or lower than average oven heat — both of which could explain how it’s so soft. However, Provender says that the softness comes from the addition of brown sugar to the dough, along with the critical need to have all dough ingredients at room temperature before mixing and to have each egg emulsified before adding the next egg into the mix. This is definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\u003c/p>\n\u003cp>In my notes, I wrote that this is the chocolate chip cookie that seems like what you would expect a homemade chocolate chip cookie to look like. All the other cookies we encountered on this tour have a little new wave twist. The only real twists for this cookie are the flecks of sea salt on top and that brown sugar addition. Otherwise, it’s a delightful classic. There are lots of chocolate chips, almost equally scattered about. The cookie dough doesn’t have any umami kick, but it tastes like perfectly baked cookie dough. This seems like the chocolate chip cookie many of us remember grabbing at a bakery or a corner store as a post-school, pre-homework pick-me-up snack.\u003c/p>\n\u003ch2>Tartine Manufactory\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7617108,-122.4120612,15z/data=!4m2!3m1!1s0x0:0x88d7d35712aa2ba3?sa=X&ved=2ahUKEwiszaCijP3dAhUHDOwKHbdjAg4Q_BIwCnoECAoQCw\">595 Alabama St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130814\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8755-e1539280631583.jpg\" alt=\"Tartine Manufactory's take on the chocolate chip cookie. \" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's take on the chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What savory or sweet baked item does Tartine and \u003ca href=\"https://www.tartinebakery.com/san-francisco/manufactory\">Tartine Manufactory\u003c/a> not thrive at? Bread, brownies, cakes, croissants…we could go on and on. Cookies are no exception whether you prefer the petite salted buckwheat or the chocolate chip in the display case on the retail side of the sprawling sunlit complex on the quieter side of the Mission. (Note that cookie types do mostly differ between Tartine and Tartine Manufactory.) Unlike the universally beloved breads, the Tartine Manufactory chocolate chip cookie isn’t everyone’s \u003ci>favorite\u003c/i> style. It is resolutely of the thin, crispy style. The chewy, soft cookie minded school will surely disapprove of this despite still devouring the cookie and admitting to enjoying it. It’s not the easiest cookie to love at first, but it always will warm up to cookie eaters.\u003c/p>\n\u003cp>It’s a good-sized cookie in terms of circumference and is razor thin. The consistency is pliant — not wafer-like, thankfully — and never shatters. It will only break if bent, which is a rarity for the distinctly thin cookie genre. There are lots of chocolate swirls in the dough with one to two particularly dense chocolate-filled areas standing out per cookie, and then just a smidge of sea salt scattered about, making for each bite to be full of a buttery, salty, earthy, chocolatey quartet. It isn’t an organized cookie like the first two, instead providing a bit of adventure.\u003c/p>\n\u003cfigure id=\"attachment_130826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8758-e1539283872914.jpg\" alt=\"Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every bite has a different punch. The most noticeable taste difference is that flour is more pronounced than the butter, which isn’t too surprising knowing that Tartine Manufactory is particularly gifted at using flour elsewhere in the bakery. That means it’s less of a “sweet” cookie. It isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. Though the style isn’t everyone’s favorite, it’s as perfectly executed a thin chocolate chip cookie as you’ll find in San Francisco and defeats many other cuddlier, chewier ones.\u003c/p>\n\u003ch2>Manresa Bread/Verve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Verve+Coffee+Roasters/@37.7670785,-122.4290805,15z/data=!4m2!3m1!1s0x0:0xd8fab7aaed364b3c?sa=X&ved=2ahUKEwiq9MnIjP3dAhXOyqQKHayuDdwQ_BIwCnoECAoQCw\">2101 Market. St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130813\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8753-e1539280459730.jpg\" alt=\"Manresa Bread's hefty chocolate chip cookie with walnuts.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Manresa Bread's hefty chocolate chip cookie with walnuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wild card of the bunch requires lots of qualifiers. Yes, \u003ca href=\"https://www.vervecoffee.com/pages/locations-san-francisco\">Manresa Bread\u003c/a> isn’t based in San Francisco (it’s based in Los Gatos). Yes, there are as many walnuts scattered in the cookie dough as chocolate chips. Yes, the thick body and moist but crumbly texture is much closer to a brownie than a cookie. But, this is still very much a chocolate chip cookie at its core (many chocolate chip cookie versions include walnuts!) and Manresa Bread’s baked goods are only sold at one SF location, Verve, in the Castro. It counts. It’s a beast.\u003c/p>\n\u003cp>Most importantly, we need to recognize cookie brilliance in this guide and this powerful, hefty $4 whole wheat chocolate chip cookie designed by Manresa Bread’s Head Baker Avery Ruzicka. If it seems like the cookie is equal parts chocolate chunks and toasted walnuts, well, that’s because it is.\u003c/p>\n\u003cfigure id=\"attachment_130827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130827\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8762-e1539284012200.jpg\" alt=\"The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manresa Bread has the good fortune of now milling its own flours, which surely adds an additional burst of levity to the cookie dough. It’s densely built but wonderfully airy. The fact that it’s whole wheat flour and the addition of brown sugar give the cookie a delightful caramelized sweetness edge that strongly compliments the addition of walnuts. Everything here is in harmony, making this is one formidable cookie.\u003c/p>\n\u003ch2>Merchant Roots\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Merchant+Roots/@37.7821274,-122.4327041,15z/data=!4m5!3m4!1s0x0:0xf77eb4da52eaec2!8m2!3d37.7821274!4d-122.4327041\">1365 Fillmore St. \u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8751-e1539280777568.jpg\" alt=\"A chocolate chip work of art from Merchant Roots.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A chocolate chip work of art from Merchant Roots. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t miss \u003ci>the\u003c/i> monster Guittard chocolate wafer in this cookie. It’s like the light of a lighthouse, beckoning cookie-goers at the \u003ca href=\"http://www.merchantroots.com/\">Merchant Roots\u003c/a> savory and sweets counter. There is so much to love about Merchant Roots and to eat there, \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">as we wrote about\u003c/a> when it opened a few months ago.\u003c/p>\n\u003cp>Yet, the little market with enormous aspirations has found a steadfast niche for the chocolate chip cookie-going crowd in its early months. The recipe comes from Merchant Roots Proprietress Madison Michael, featuring the brilliant addition of brown cultured butter to the mix, along with equal parts regular sugar and muscovado sugar. It’s a slightly thick, slightly doughy type of cookie, effortlessly soft without being too pillowy.\u003c/p>\n\u003cfigure id=\"attachment_130828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130828\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8766-e1539284118393.jpg\" alt=\"It's hard to miss the monster Guittard chocolate wafer in this cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It's hard to miss the monster Guittard chocolate wafer in this cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I noted that this is an “artsy cookie” in my detailed tasting, meaning that it defies most cookie labels. It’s also artsy in that the umami notes of that brown cultured butter do shine through and is a curveball addition, but really soars with the sharpness of the giant Guittard chocolate wafer. Michael says that there are 1.5 wafers per cookie, but somehow every bite seems to have a beautiful balance of chocolate and dough — whether it’s a bite of the big wafer or not.\u003c/p>\n\u003ch2>Arsicault\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Arsicault+Bakery/@37.7834259,-122.4593062,15z/data=!4m2!3m1!1s0x0:0x2f0b49df0ee8b492?sa=X&ved=2ahUKEwjy3Yq_jf3dAhWMCOwKHQoOB60Q_BIwCnoECAoQCw\">397 Arguello Blvd.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8749-e1539280300196.jpg\" alt=\"Arsicault Bakery's chocolate chip cookie technically contains zero chips.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's chocolate chip cookie technically contains zero chips. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What once was a quiet neighborhood-only bakery nestled in a residential area near USF and Golden Gate Park, \u003ca href=\"http://arsicault-bakery-san-francisco.sites.tablehero.com/\">Arsicault Bakery\u003c/a> is now as great a secret as State Bird Provisions and Swan Oyster Depot thanks to \u003ci>Bon Appetit’s\u003c/i> restaurant guru Andrew Knowlton naming it the Best New Bakery in America in 2016, largely for its fabled croissants. Yes, those croissants are exceptional and worth a wait depending on your level of devotion to buttery, laminated dough viennoiserie.\u003c/p>\n\u003cp>It almost seems unfair that such an already popular and heavily praised bakery deserves even more accolades for another item that nobody really even notices when looking through the pastry glass? That is indeed the case here as Arsicault proved to us that their rendition of a chocolate chip cookie is the closest to a perfect example of the genre that we have found in our cookie-crazy city.\u003c/p>\n\u003cfigure id=\"attachment_130829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130829\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8769-e1539284313293.jpg\" alt=\"Arsicault Bakery's cookie verdict: this cookie has it all.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's cookie verdict: this cookie has it all. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cookie has it all. There is a crisp outer edge with a delightful faint smokiness pervading each bite. The interior is relentlessly chewy but never yielding a crumb after a few bites. There is plenty of butter and plenty of chocolate — with those blocks of Valrhona 55% chocolate almost forming a micro-thin layer of chocolate so each bite is nearly the same, but never seeming to be \u003ci>too\u003c/i> much butter or chocolate. Alright, we’ll admit there are no chocolate chips here. They really are like chunks or wafers or blocks. Whatever you want to call them, it’s a thrilling recipe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There is a sense of organized chaos to the composition of the cookie — more like Tartine Manufactory’s cookie than any of the other four. For texture, richness, balance, and pure cookie joy, Cookie Monster has a hard time thinking that he’ll find a superior chocolate chip cookie than the one at Arsicault, but he would be more than happy to have any of these five choices to satisfy his ravenous cookie appetite.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Some Romaine Is OK To Eat, But Beware California, CDC Says",
"title": "Some Romaine Is OK To Eat, But Beware California, CDC Says",
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"content": "\u003cp>The Centers for Disease Control and Prevention has traced an ongoing E. coli outbreak to romaine lettuce grown in the Central Coastal region of California.\u003c/p>\n\u003cp>Lettuce from other parts of the U.S. and Mexico is safe to eat, \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">the CDC says\u003c/a>. However, if you're not sure where your romaine lettuce came from, err on the side of caution and throw it out, health experts say.\u003c/p>\n\u003cp>A total of 43 people in 12 states have been infected in this outbreak. No deaths have been reported.\u003c/p>\n\u003cp>The CDC first \u003ca href=\"https://www.npr.org/sections/thesalt/2018/11/20/669735389/beware-the-thanksgiving-salad-cdc-says-no-romaine-lettuce-is-safe\">announced the outbreak\u003c/a> a week ago, warning consumers to stay away from all romaine lettuce until more was known about the outbreak.\u003c/p>\n\u003cp>Now the agency is narrowing that warning.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Check bags or boxes of romaine lettuce for a label indicating where the lettuce was harvested,\" the CDC \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">writes\u003c/a>. \"Romaine lettuce labeled with a harvest region outside of the Central Coastal growing regions of northern and central California (such as the desert growing region near Yuma, the California desert growing region near Imperial County and Riverside County, the state of Florida, and Mexico) is not linked to this outbreak.\"\u003c/p>\n\u003cp>Lettuce from a greenhouse or grown hydroponically is also safe.\u003c/p>\n\u003cp>The warning still applies to all forms of romaine lettuce, including romaine heads, romaine hearts and salad mixes.\u003c/p>\n\u003cp>If you had lettuce from the Central Coast in your fridge, the CDC recommends a \u003ca href=\"https://www.cdc.gov/foodsafety/communication/clean-refrigerator-steps.html\">thorough cleaning.\u003c/a>\u003c/p>\n\u003cp>The current outbreak is not related to the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/20/604445631/romaine-lettuce-dont-eat-it\">romaine lettuce E. Coli outbreak\u003c/a> from earlier this year, which was traced to a canal in Arizona.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This outbreak \u003cem>is\u003c/em> tied to a series of E. coli infections in 2017. That outbreak was tied to leafy greens, but the specific source was never identified.\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=Some+Romaine+Is+OK+To+Eat%2C+But+Beware+California%2C+CDC+Says&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "The Centers for Disease Control and Prevention traced an ongoing E. coli outbreak to the Central Coastal region of California. If you're sure your lettuce was grown elsewhere, you can eat it.",
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"description": "The Centers for Disease Control and Prevention traced an ongoing E. coli outbreak to the Central Coastal region of California. If you're sure your lettuce was grown elsewhere, you can eat it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Centers for Disease Control and Prevention has traced an ongoing E. coli outbreak to romaine lettuce grown in the Central Coastal region of California.\u003c/p>\n\u003cp>Lettuce from other parts of the U.S. and Mexico is safe to eat, \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">the CDC says\u003c/a>. However, if you're not sure where your romaine lettuce came from, err on the side of caution and throw it out, health experts say.\u003c/p>\n\u003cp>A total of 43 people in 12 states have been infected in this outbreak. No deaths have been reported.\u003c/p>\n\u003cp>The CDC first \u003ca href=\"https://www.npr.org/sections/thesalt/2018/11/20/669735389/beware-the-thanksgiving-salad-cdc-says-no-romaine-lettuce-is-safe\">announced the outbreak\u003c/a> a week ago, warning consumers to stay away from all romaine lettuce until more was known about the outbreak.\u003c/p>\n\u003cp>Now the agency is narrowing that warning.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Check bags or boxes of romaine lettuce for a label indicating where the lettuce was harvested,\" the CDC \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">writes\u003c/a>. \"Romaine lettuce labeled with a harvest region outside of the Central Coastal growing regions of northern and central California (such as the desert growing region near Yuma, the California desert growing region near Imperial County and Riverside County, the state of Florida, and Mexico) is not linked to this outbreak.\"\u003c/p>\n\u003cp>Lettuce from a greenhouse or grown hydroponically is also safe.\u003c/p>\n\u003cp>The warning still applies to all forms of romaine lettuce, including romaine heads, romaine hearts and salad mixes.\u003c/p>\n\u003cp>If you had lettuce from the Central Coast in your fridge, the CDC recommends a \u003ca href=\"https://www.cdc.gov/foodsafety/communication/clean-refrigerator-steps.html\">thorough cleaning.\u003c/a>\u003c/p>\n\u003cp>The current outbreak is not related to the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/20/604445631/romaine-lettuce-dont-eat-it\">romaine lettuce E. Coli outbreak\u003c/a> from earlier this year, which was traced to a canal in Arizona.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This outbreak \u003cem>is\u003c/em> tied to a series of E. coli infections in 2017. That outbreak was tied to leafy greens, but the specific source was never identified.\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=Some+Romaine+Is+OK+To+Eat%2C+But+Beware+California%2C+CDC+Says&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Jen Biesty’s Ancho Chili and Chocolate Braised Short Ribs",
"title": "Celebrity Chefs Recipes: Jen Biesty’s Ancho Chili and Chocolate Braised Short Ribs",
"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>I moved to Paris when I was 26 after attending culinary school and working in French restaurants in Manhattan. I wanted to see and experience the real thing after learning about food in school. I loved being in Paris but was disappointed that everyone didn’t walk around the narrow streets of the 10th arrondissement wearing a beret and carrying a baguette under their arm! Oh, and I did gain a few pounds along with gaining a respect for the way Europeans shop, eat and appreciate what they have. Their regard for food and its presentation is much higher than ours. I ate all of the classic, traditional dishes including rich braises and stews cooked long and slow in little bistros throughout the City.\u003cbr>\n[contextly_sidebar id=\"lUDUTktKAIYsvJcbMUyDnk7eNUYkJbzQ\"]\u003cbr>\nShort ribs are one of my favorite things to eat and this recipe brings together a Provençal classic, Beef Daube, and a Mexican mole. Its creation evolved from my time living in Paris, my experience cooking in French restaurants, particularly a beef cheek recipe that I made a lot at COCO5OO and then living in the Mission district where I was introduced to moles. I like mole a lot so when we opened Shakewell I added coffee, chocolate and dried chilies to my classic recipe to impart the mole flavors into this deliciously savory, complex dish. The ingredients are available in the Bay Area and it’s simple to make and tastes even better if made the day before.\u003c/p>\n\u003ch2>Ancho Chili and Chocolate Braised Short Ribs\u003c/h2>\n\u003cp>\u003ci>Makes 6 - 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131471\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4860-e1542744082894.jpg\" alt=\"The final dish\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The final dish \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 pounds beef short ribs\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>1 bottle red wine\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 yellow onion, cut into large pieces\u003c/li>\n\u003cli>1 fennel, cut into quarters\u003c/li>\n\u003cli>2 carrots, peeled and cut into 2-inch pieces\u003c/li>\n\u003cli>3 cloves garlic, smashed\u003c/li>\n\u003cli>6 branches of fresh thyme\u003c/li>\n\u003cli>2 dried ancho chilies, torn into pieces\u003c/li>\n\u003cli>2 tablespoons tomato paste\u003c/li>\n\u003cli>¼ cup chopped bittersweet chocolate\u003c/li>\n\u003cli>1 tablespoon ground coffee\u003c/li>\n\u003cli>2 quarts veal or chicken stock\u003c/li>\n\u003cli>Cauliflower Puree \u003cem>(see recipe below)\u003c/em>\u003c/li>\n\u003cli>Citrus Gremolata \u003cem>(see recipe below)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Trim any excess fat from the short ribs. Sprinkle with salt and pepper and set in a shallow dish; pour over red wine and cover with plastic wrap. Set aside to marinate for 2 hours or refrigerate overnight.\u003c/li>\n\u003cli>Preheat oven to 350 degrees F.\u003c/li>\n\u003cli>Heat a Dutch oven over medium-high heat; pour in oil and swirl to coat. Add the short ribs in a single layer, browning on all sides.\u003c/li>\n\u003cli>Add the wine from the marinade and reduce by half.\u003c/li>\n\u003cli>Add the onions, fennel, carrots, garlic, fresh thyme, chilies, tomato paste, chocolate, coffee and stock. Bring to a lazy simmer and cover.\u003c/li>\n\u003cli>Transfer to the oven and cook until the ribs are tender, 1/12 to 2 hours. If the sauce is a little thin you can remove the meat and vegetables and reduce the sauce by one third then strain through a fine strainer.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Spoon a dollop of the Cauliflower Puree in the center of 8 plates. Set the short rib on top and spoon over some of the sauce. Arrange the Citrus Gremolata on the short rib, drizzle with a little additional extra virgin olive oil and serve.\u003c/li>\n\u003c/ol>\n\u003ch2>Cauliflower Puree\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/cauliflower-puree.jpg\" alt=\"Plating the short ribs on cauliflower puree.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plating the short ribs on cauliflower puree. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 head cauliflower, trimmed and cut into florets\u003c/li>\n\u003cli>½ cup whole milk\u003c/li>\n\u003cli>½ cup heavy cream, heated\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>Salt and white pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, combine cauliflower with enough water and the milk to cover. Bring to a boil and cook until very tender, about 10 minutes. Drain and allow to dry.\u003c/li>\n\u003cli>Using a slotted spoon, transfer the florets to a food processor and process until pureed.\u003c/li>\n\u003cli>Slowly add the hot cream and butter and process until smooth. Season with salt and white pepper to taste.\u003c/li>\n\u003c/ol>\n\u003ch2>Citrus Gremolata\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/gremolata.jpg\" alt=\"Top off the dish with a citrus gremolata.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top off the dish with a citrus gremolata. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>Zest of 2 oranges\u003c/li>\n\u003cli>1 teaspoon minced garlic\u003c/li>\n\u003cli>2 tablespoons Lilliput capers\u003c/li>\n\u003cli>2 cups arugula\u003c/li>\n\u003cli>½ cup flat leaf parsley\u003c/li>\n\u003cli>½ cup thinly sliced, pickled Fresno chili\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1-2 tablespoons extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, combine the lemon and orange zest, garlic, capers, arugula, parsley and Fresno chili.\u003c/li>\n\u003cli>Season with salt and pepper and drizzle with lemon juice and olive oil.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131470\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4874-e1542743861821.jpg\" alt=\"Chef Jen Biesty with her ancho chili and chocolate braised short ribs.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with her ancho chili and chocolate braised short ribs. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "France meets Mexico in this rich, savory and complex Ancho Chili and Chocolate Braised Short Ribs with Cauliflower Puree and Citrus Gremolata",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>I moved to Paris when I was 26 after attending culinary school and working in French restaurants in Manhattan. I wanted to see and experience the real thing after learning about food in school. I loved being in Paris but was disappointed that everyone didn’t walk around the narrow streets of the 10th arrondissement wearing a beret and carrying a baguette under their arm! Oh, and I did gain a few pounds along with gaining a respect for the way Europeans shop, eat and appreciate what they have. Their regard for food and its presentation is much higher than ours. I ate all of the classic, traditional dishes including rich braises and stews cooked long and slow in little bistros throughout the City.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nShort ribs are one of my favorite things to eat and this recipe brings together a Provençal classic, Beef Daube, and a Mexican mole. Its creation evolved from my time living in Paris, my experience cooking in French restaurants, particularly a beef cheek recipe that I made a lot at COCO5OO and then living in the Mission district where I was introduced to moles. I like mole a lot so when we opened Shakewell I added coffee, chocolate and dried chilies to my classic recipe to impart the mole flavors into this deliciously savory, complex dish. The ingredients are available in the Bay Area and it’s simple to make and tastes even better if made the day before.\u003c/p>\n\u003ch2>Ancho Chili and Chocolate Braised Short Ribs\u003c/h2>\n\u003cp>\u003ci>Makes 6 - 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131471\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4860-e1542744082894.jpg\" alt=\"The final dish\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">The final dish \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 pounds beef short ribs\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>1 bottle red wine\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 yellow onion, cut into large pieces\u003c/li>\n\u003cli>1 fennel, cut into quarters\u003c/li>\n\u003cli>2 carrots, peeled and cut into 2-inch pieces\u003c/li>\n\u003cli>3 cloves garlic, smashed\u003c/li>\n\u003cli>6 branches of fresh thyme\u003c/li>\n\u003cli>2 dried ancho chilies, torn into pieces\u003c/li>\n\u003cli>2 tablespoons tomato paste\u003c/li>\n\u003cli>¼ cup chopped bittersweet chocolate\u003c/li>\n\u003cli>1 tablespoon ground coffee\u003c/li>\n\u003cli>2 quarts veal or chicken stock\u003c/li>\n\u003cli>Cauliflower Puree \u003cem>(see recipe below)\u003c/em>\u003c/li>\n\u003cli>Citrus Gremolata \u003cem>(see recipe below)\u003c/em>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Trim any excess fat from the short ribs. Sprinkle with salt and pepper and set in a shallow dish; pour over red wine and cover with plastic wrap. Set aside to marinate for 2 hours or refrigerate overnight.\u003c/li>\n\u003cli>Preheat oven to 350 degrees F.\u003c/li>\n\u003cli>Heat a Dutch oven over medium-high heat; pour in oil and swirl to coat. Add the short ribs in a single layer, browning on all sides.\u003c/li>\n\u003cli>Add the wine from the marinade and reduce by half.\u003c/li>\n\u003cli>Add the onions, fennel, carrots, garlic, fresh thyme, chilies, tomato paste, chocolate, coffee and stock. Bring to a lazy simmer and cover.\u003c/li>\n\u003cli>Transfer to the oven and cook until the ribs are tender, 1/12 to 2 hours. If the sauce is a little thin you can remove the meat and vegetables and reduce the sauce by one third then strain through a fine strainer.\u003c/li>\n\u003cli>\u003cb>To serve:\u003c/b> Spoon a dollop of the Cauliflower Puree in the center of 8 plates. Set the short rib on top and spoon over some of the sauce. Arrange the Citrus Gremolata on the short rib, drizzle with a little additional extra virgin olive oil and serve.\u003c/li>\n\u003c/ol>\n\u003ch2>Cauliflower Puree\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/cauliflower-puree.jpg\" alt=\"Plating the short ribs on cauliflower puree.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/cauliflower-puree-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plating the short ribs on cauliflower puree. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 head cauliflower, trimmed and cut into florets\u003c/li>\n\u003cli>½ cup whole milk\u003c/li>\n\u003cli>½ cup heavy cream, heated\u003c/li>\n\u003cli>4 tablespoons butter\u003c/li>\n\u003cli>Salt and white pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, combine cauliflower with enough water and the milk to cover. Bring to a boil and cook until very tender, about 10 minutes. Drain and allow to dry.\u003c/li>\n\u003cli>Using a slotted spoon, transfer the florets to a food processor and process until pureed.\u003c/li>\n\u003cli>Slowly add the hot cream and butter and process until smooth. Season with salt and white pepper to taste.\u003c/li>\n\u003c/ol>\n\u003ch2>Citrus Gremolata\u003c/h2>\n\u003cp>\u003ci>Makes 8 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/gremolata.jpg\" alt=\"Top off the dish with a citrus gremolata.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/gremolata-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top off the dish with a citrus gremolata. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Zest of 2 lemons\u003c/li>\n\u003cli>Zest of 2 oranges\u003c/li>\n\u003cli>1 teaspoon minced garlic\u003c/li>\n\u003cli>2 tablespoons Lilliput capers\u003c/li>\n\u003cli>2 cups arugula\u003c/li>\n\u003cli>½ cup flat leaf parsley\u003c/li>\n\u003cli>½ cup thinly sliced, pickled Fresno chili\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1-2 tablespoons extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, combine the lemon and orange zest, garlic, capers, arugula, parsley and Fresno chili.\u003c/li>\n\u003cli>Season with salt and pepper and drizzle with lemon juice and olive oil.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131470\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4874-e1542743861821.jpg\" alt=\"Chef Jen Biesty with her ancho chili and chocolate braised short ribs.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with her ancho chili and chocolate braised short ribs. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Beyond Bodega Bites: This Man Wants More People To Eat 'Vegan In The Hood'",
"title": "Beyond Bodega Bites: This Man Wants More People To Eat 'Vegan In The Hood'",
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"content": "\u003cp>Erick Castro is standing outside a Whole Foods in Brooklyn, carefully and unabashedly photographing the vegan, fried-oyster-mushroom po'boy he just bought inside. People are staring, but Castro doesn't seem to notice.\u003c/p>\n\u003cp>Castro, 28, is a vegan restaurant owner and the creator of \u003ca href=\"https://www.instagram.com/howtobeveganinthehood/?hl=en\">How To Be Vegan in the Hood\u003c/a>, an Instagram account with over 16,000 followers that spreads the gospel of an affordable plant-based diet – especially to bodega-eating residents of New York City's boroughs. He posts gorgeous, appetizing photos of cheap and simple meals that followers can make at home — like jackfruit paired with pan-fried pesto potatoes — or grab from nearby vendors.\u003c/p>\n\u003cp>Since launching his account last September, he's become somewhat of a local vegan celebrity. \"Hey, you're Vegan in the Hood!\" a diner says to Castro as we walk out of By Chloe, a vegan chain restaurant in Brooklyn's Williamsburg neighborhood.\u003c/p>\n\u003cp>The trendy area has undergone rapid gentrification since 2000 and has experienced a \u003ca href=\"https://nypost.com/2017/11/06/hipsters-are-driving-low-income-hispanics-out-of-brooklyn/\">dramatic drop\u003c/a> in the number of residents who are Latinos, particularly those who, like Castro, are of Puerto Rican descent.\u003c/p>\n\u003cfigure id=\"attachment_131502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131502\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9205_enl-43f1bcd2605a138bbbb931af3b6b5c9180afeeb8-e1543255406501.jpg\" alt=\"Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe.\" width=\"1920\" height=\"1264\">\u003cfigcaption class=\"wp-caption-text\">Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Williamsburg also has more vegan dining options. As we pass by one — the restaurant Farmer's Daughter — Castro notes that it's filled with white customers, and he shows hesitation to eat inside. We opt to eat our vegan raspberry cupcake from By Chloe on a discarded desk outside.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The observation Castro makes on the demographics inside Farmer's Daughter feeds into a common perception that veganism is a diet for a certain kind of person – an affluent, liberal leaning, white \u003cem>Portlandia \u003c/em>character. \"I was never really welcomed into the vegan community,\" Castro says. \"They show love, but at a distance.\"\u003c/p>\n\u003cp>The reality is that veganism is hardly new for people of color. Plant-based eating has deep roots among African-Americans, and it's gaining traction\u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/19/629629261/carne-asada-hold-the-meat-why-latinos-are-embracing-vegan-mexican-cuisine\"> among Latinos in the U.S.\u003c/a> The first\u003ca href=\"https://blackvegfest.org/\"> Black Veg Fest\u003c/a> was held in Brooklyn this year. Castro's own Instagram account is an effort to show veganism as an option for all.\u003c/p>\n\u003cp>\"Anyone can do it,\" he says. \"Anyone can eat plant-based.\"\u003c/p>\n\u003cp>Castro himself switched to veganism three years ago. Growing up in Queens, his diet consisted mostly of bodega food.\u003c/p>\n\u003cp>\"The gas station down the block [had] a pizzeria \u003cem>and \u003c/em>a burger spot in it. In the projects, everything you need is in the block radius,\" Castro says. He was raised by a single mother in Queens and the family moved around often. \"We were just grateful to eat food. Nutrition wasn't even a thought.\"\u003c/p>\n\u003cfigure id=\"attachment_131503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9418_enl-5d19b49457f917fc654b0eac3efb633476962889-e1543255444851.jpg\" alt=\"Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard.\" width=\"1920\" height=\"1295\">\u003cfigcaption class=\"wp-caption-text\">Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A friend of Castro's was constantly encouraging him to go vegan for health purposes, but Castro balked. \"I'm Puerto Rican; we eat pork, we eat meat.\"\u003c/p>\n\u003cp>But Castro says paranoia about his consumption of unhealthy foods in his younger years began to make him worry about his future health, so he decided to go pescatarian. Two years after that, he made the full switch to veganism, citing animal rights. \"[I thought,] Why am I letting animals live on the land but eating all the animals in the sea?\"\u003c/p>\n\u003cp>That same night, he saw on TV that Waka Flocka Flame, an American rapper, was eating vegan, and decided if Waka Flocka could eat vegan, so could he. He woke his roommate up on the fourth day of eating plant-based with, \"Bro, my skin feels so good right now.\" Castro has been vegan since. (Waka Flocka, on the other hand, is \u003ca href=\"https://www.billboard.com/articles/columns/hip-hop/8095942/waka-flocka-flame-interview-paper-magazine-vegan-quit\">apparently not\u003c/a>.)\u003c/p>\n\u003cp>The switch earned Castro ribbing from his meat-eating friends because of the stereotypes around veganism being for white people and a lack of knowledge surrounding what a plant-based diet looks like. \"We'd go out to dinner and they'd say, 'Can you get this guy a bowl of dirt?' \" Castro recalls.\u003c/p>\n\u003cfigure id=\"attachment_131504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131504\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9356_enl-aedb2eadc40eb3a329c3925ff9430bf9856c246b-e1543255481290.jpg\" alt=\"Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews.\" width=\"1920\" height=\"1329\">\u003cfigcaption class=\"wp-caption-text\">Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro says that the teasing helped inspire How To Be Vegan in the Hood. He bought an iPhone 8 Plus with portrait mode to prove a point to his friends. \"You know what? I'm going to make an Instagram and show you I can eat everything you're eating without having to kill an animal.\"\u003c/p>\n\u003cp>So why the name 'How To Be Vegan in the Hood'? \"That's who's always asking me: people from the hood. [They'll say to me:] 'I don't have a Whole Foods by me, I don't have a Trader Joe's ... how are you vegan?' \" Castro says, \"The truth is you can always afford it, you just weren't taught how to.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/veganeatsnyc/?hl=en\">Crystal Pang\u003c/a>, Castro's fellow vegan-Instagrammer, grew up in Queens, too. \"Accessibility is a huge thing in the vegan community that people often kind of mock. They say, 'Oh, you can only be vegan if you're rich and white and if you're this certain ideal' . . . That's not true.\"\u003c/p>\n\u003cp>When Pang stumbled upon Castro's Instagram, she was interested in the accessibility and information he was offering his followers. \"He's trying to do exactly what I think veganism should move more towards,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_131505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9406_enl-7032c0e484d5c0391c99c01ba58b8aceb8a61c93-e1543255517531.jpg\" alt=\"Castro makes a vegan coffee ice cream sundae at Rip's.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">Castro makes a vegan coffee ice cream sundae at Rip's. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro has been hopping around New York City most of his adult life. In his early 20s, he co-founded an art gallery in Brooklyn called \"City Don't Sleep.\" After that closed, he started a couple of clothing brands and used social media to sell T-shirts and vintage finds. For a while, he helped run food trucks in Manhattan – until he got the inspiration for How To Be Vegan in the Hood in September 2017.\u003c/p>\n\u003cp>He'd go to vegan restaurants around the city and photograph his food, share his recipes from home, and talk about what to buy at the bodega using Instagram. \"You're hungry and you have six bucks? I can get you full on six bucks,\" he says.\u003c/p>\n\u003cp>In May, David Schneider, owner of the Oaxaca Taqueria chain of restaurants in New York, reached out to Castro with the prospect of starting a vegan restaurant. That's how Rip's Malt Shop was born.\u003c/p>\n\u003cp>Castro is the only partner in Rip's who eats plant-based. Schneider thinks it's an asset to have owners on both sides of the diet. \"You really do want someone who's vegan and who understands. It's good to have a partner who sees it from their perspective, too,\" Schneider says.\u003c/p>\n\u003cp>Located near the Brooklyn Navy Yard, Rip's Malt Shop has a large, colorful arrow pointing to its narrow entrance. The shop is sandwiched in between an auto repair business and residential buildings. It's clearly a destination for customers, not a place one happens to drop in.\u003c/p>\n\u003cfigure id=\"attachment_131506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131506\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9482_enl-3aecf62bc83f918c5a3bed51cf7b97c05ffb7d16-e1543255562636.jpg\" alt=\"The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese.\" width=\"1920\" height=\"1272\">\u003cfigcaption class=\"wp-caption-text\">The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the chef's at Rip's, Sebastian Matheus, makes me the eatery's popular chopped cheese sandwich – a vegan riff on a beloved bodega favorite sometimes described as New York's version of the Philly cheesesteak, but made with ground beef instead of sliced steak. It's a sandwich that Castro's family and friends begged him to make at gatherings.\u003c/p>\n\u003cp>The sandwich consists of a Beyond Meat veggie burger, diced up and grilled with sweet relish and diced onions mixed in. Once it's almost done cooking, Daiya dairy-free cheese, made of cassava and arrowroot, is added in. The onions caramelize with the cheese, and the concoction is served on a club roll with signature Rip's sauce, which resembles the Big Mac sauce from McDonald's. Lettuce and tomato top the sandwich. Finally, a tiny yellow flag is poked into the top of the roll, and a sliced dill pickle is placed inside the red-checked, paper food dish, Coney Island-style.\u003c/p>\n\u003cp>The result fools my taste buds: It tastes like meat, it tastes like cheese, it tastes somewhat like a Philly cheesesteak.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It's like a beautiful mess,\" Castro says of his creation.\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=Beyond+Bodega+Bites%3A+This+Man+Wants+More+People+To+Eat+%27Vegan+In+The+Hood%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Erick Castro is standing outside a Whole Foods in Brooklyn, carefully and unabashedly photographing the vegan, fried-oyster-mushroom po'boy he just bought inside. People are staring, but Castro doesn't seem to notice.\u003c/p>\n\u003cp>Castro, 28, is a vegan restaurant owner and the creator of \u003ca href=\"https://www.instagram.com/howtobeveganinthehood/?hl=en\">How To Be Vegan in the Hood\u003c/a>, an Instagram account with over 16,000 followers that spreads the gospel of an affordable plant-based diet – especially to bodega-eating residents of New York City's boroughs. He posts gorgeous, appetizing photos of cheap and simple meals that followers can make at home — like jackfruit paired with pan-fried pesto potatoes — or grab from nearby vendors.\u003c/p>\n\u003cp>Since launching his account last September, he's become somewhat of a local vegan celebrity. \"Hey, you're Vegan in the Hood!\" a diner says to Castro as we walk out of By Chloe, a vegan chain restaurant in Brooklyn's Williamsburg neighborhood.\u003c/p>\n\u003cp>The trendy area has undergone rapid gentrification since 2000 and has experienced a \u003ca href=\"https://nypost.com/2017/11/06/hipsters-are-driving-low-income-hispanics-out-of-brooklyn/\">dramatic drop\u003c/a> in the number of residents who are Latinos, particularly those who, like Castro, are of Puerto Rican descent.\u003c/p>\n\u003cfigure id=\"attachment_131502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131502\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9205_enl-43f1bcd2605a138bbbb931af3b6b5c9180afeeb8-e1543255406501.jpg\" alt=\"Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe.\" width=\"1920\" height=\"1264\">\u003cfigcaption class=\"wp-caption-text\">Castro digs into a vegan raspberry cupcake on a discarded desk outside of By Chloe. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Williamsburg also has more vegan dining options. As we pass by one — the restaurant Farmer's Daughter — Castro notes that it's filled with white customers, and he shows hesitation to eat inside. We opt to eat our vegan raspberry cupcake from By Chloe on a discarded desk outside.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The observation Castro makes on the demographics inside Farmer's Daughter feeds into a common perception that veganism is a diet for a certain kind of person – an affluent, liberal leaning, white \u003cem>Portlandia \u003c/em>character. \"I was never really welcomed into the vegan community,\" Castro says. \"They show love, but at a distance.\"\u003c/p>\n\u003cp>The reality is that veganism is hardly new for people of color. Plant-based eating has deep roots among African-Americans, and it's gaining traction\u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/19/629629261/carne-asada-hold-the-meat-why-latinos-are-embracing-vegan-mexican-cuisine\"> among Latinos in the U.S.\u003c/a> The first\u003ca href=\"https://blackvegfest.org/\"> Black Veg Fest\u003c/a> was held in Brooklyn this year. Castro's own Instagram account is an effort to show veganism as an option for all.\u003c/p>\n\u003cp>\"Anyone can do it,\" he says. \"Anyone can eat plant-based.\"\u003c/p>\n\u003cp>Castro himself switched to veganism three years ago. Growing up in Queens, his diet consisted mostly of bodega food.\u003c/p>\n\u003cp>\"The gas station down the block [had] a pizzeria \u003cem>and \u003c/em>a burger spot in it. In the projects, everything you need is in the block radius,\" Castro says. He was raised by a single mother in Queens and the family moved around often. \"We were just grateful to eat food. Nutrition wasn't even a thought.\"\u003c/p>\n\u003cfigure id=\"attachment_131503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9418_enl-5d19b49457f917fc654b0eac3efb633476962889-e1543255444851.jpg\" alt=\"Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard.\" width=\"1920\" height=\"1295\">\u003cfigcaption class=\"wp-caption-text\">Erick Castro is pictured inside of Rip's, a vegan malt shop he recently opened with partners near the Brooklyn Navy Yard. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A friend of Castro's was constantly encouraging him to go vegan for health purposes, but Castro balked. \"I'm Puerto Rican; we eat pork, we eat meat.\"\u003c/p>\n\u003cp>But Castro says paranoia about his consumption of unhealthy foods in his younger years began to make him worry about his future health, so he decided to go pescatarian. Two years after that, he made the full switch to veganism, citing animal rights. \"[I thought,] Why am I letting animals live on the land but eating all the animals in the sea?\"\u003c/p>\n\u003cp>That same night, he saw on TV that Waka Flocka Flame, an American rapper, was eating vegan, and decided if Waka Flocka could eat vegan, so could he. He woke his roommate up on the fourth day of eating plant-based with, \"Bro, my skin feels so good right now.\" Castro has been vegan since. (Waka Flocka, on the other hand, is \u003ca href=\"https://www.billboard.com/articles/columns/hip-hop/8095942/waka-flocka-flame-interview-paper-magazine-vegan-quit\">apparently not\u003c/a>.)\u003c/p>\n\u003cp>The switch earned Castro ribbing from his meat-eating friends because of the stereotypes around veganism being for white people and a lack of knowledge surrounding what a plant-based diet looks like. \"We'd go out to dinner and they'd say, 'Can you get this guy a bowl of dirt?' \" Castro recalls.\u003c/p>\n\u003cfigure id=\"attachment_131504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131504\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9356_enl-aedb2eadc40eb3a329c3925ff9430bf9856c246b-e1543255481290.jpg\" alt=\"Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews.\" width=\"1920\" height=\"1329\">\u003cfigcaption class=\"wp-caption-text\">Rip's employee Rachely Hernandez makes a vegan chocolate and marshmallow sundae for frequent customer Marianne Stephan, and her niece, Maddie. The ice cream is made from coconut cream and cashews. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro says that the teasing helped inspire How To Be Vegan in the Hood. He bought an iPhone 8 Plus with portrait mode to prove a point to his friends. \"You know what? I'm going to make an Instagram and show you I can eat everything you're eating without having to kill an animal.\"\u003c/p>\n\u003cp>So why the name 'How To Be Vegan in the Hood'? \"That's who's always asking me: people from the hood. [They'll say to me:] 'I don't have a Whole Foods by me, I don't have a Trader Joe's ... how are you vegan?' \" Castro says, \"The truth is you can always afford it, you just weren't taught how to.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/veganeatsnyc/?hl=en\">Crystal Pang\u003c/a>, Castro's fellow vegan-Instagrammer, grew up in Queens, too. \"Accessibility is a huge thing in the vegan community that people often kind of mock. They say, 'Oh, you can only be vegan if you're rich and white and if you're this certain ideal' . . . That's not true.\"\u003c/p>\n\u003cp>When Pang stumbled upon Castro's Instagram, she was interested in the accessibility and information he was offering his followers. \"He's trying to do exactly what I think veganism should move more towards,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_131505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9406_enl-7032c0e484d5c0391c99c01ba58b8aceb8a61c93-e1543255517531.jpg\" alt=\"Castro makes a vegan coffee ice cream sundae at Rip's.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">Castro makes a vegan coffee ice cream sundae at Rip's. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castro has been hopping around New York City most of his adult life. In his early 20s, he co-founded an art gallery in Brooklyn called \"City Don't Sleep.\" After that closed, he started a couple of clothing brands and used social media to sell T-shirts and vintage finds. For a while, he helped run food trucks in Manhattan – until he got the inspiration for How To Be Vegan in the Hood in September 2017.\u003c/p>\n\u003cp>He'd go to vegan restaurants around the city and photograph his food, share his recipes from home, and talk about what to buy at the bodega using Instagram. \"You're hungry and you have six bucks? I can get you full on six bucks,\" he says.\u003c/p>\n\u003cp>In May, David Schneider, owner of the Oaxaca Taqueria chain of restaurants in New York, reached out to Castro with the prospect of starting a vegan restaurant. That's how Rip's Malt Shop was born.\u003c/p>\n\u003cp>Castro is the only partner in Rip's who eats plant-based. Schneider thinks it's an asset to have owners on both sides of the diet. \"You really do want someone who's vegan and who understands. It's good to have a partner who sees it from their perspective, too,\" Schneider says.\u003c/p>\n\u003cp>Located near the Brooklyn Navy Yard, Rip's Malt Shop has a large, colorful arrow pointing to its narrow entrance. The shop is sandwiched in between an auto repair business and residential buildings. It's clearly a destination for customers, not a place one happens to drop in.\u003c/p>\n\u003cfigure id=\"attachment_131506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131506\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fw5a9482_enl-3aecf62bc83f918c5a3bed51cf7b97c05ffb7d16-e1543255562636.jpg\" alt=\"The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese.\" width=\"1920\" height=\"1272\">\u003cfigcaption class=\"wp-caption-text\">The vegan chopped cheese sandwich is a popular item at Rip's. Instead of ground beef, it's made with diced a Beyond Meat burger and dairy-free Daiya cheese. \u003ccite>(Mary Mathis/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the chef's at Rip's, Sebastian Matheus, makes me the eatery's popular chopped cheese sandwich – a vegan riff on a beloved bodega favorite sometimes described as New York's version of the Philly cheesesteak, but made with ground beef instead of sliced steak. It's a sandwich that Castro's family and friends begged him to make at gatherings.\u003c/p>\n\u003cp>The sandwich consists of a Beyond Meat veggie burger, diced up and grilled with sweet relish and diced onions mixed in. Once it's almost done cooking, Daiya dairy-free cheese, made of cassava and arrowroot, is added in. The onions caramelize with the cheese, and the concoction is served on a club roll with signature Rip's sauce, which resembles the Big Mac sauce from McDonald's. Lettuce and tomato top the sandwich. Finally, a tiny yellow flag is poked into the top of the roll, and a sliced dill pickle is placed inside the red-checked, paper food dish, Coney Island-style.\u003c/p>\n\u003cp>The result fools my taste buds: It tastes like meat, it tastes like cheese, it tastes somewhat like a Philly cheesesteak.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's like a beautiful mess,\" Castro says of his creation.\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=Beyond+Bodega+Bites%3A+This+Man+Wants+More+People+To+Eat+%27Vegan+In+The+Hood%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">As the temperatures begin to drop, you might start to experience dry, itchy skin. Try your hand at these ultra luxurious, all-natural lotion bars this winter. Lotion bars are mess-free and perfect for all your holiday activities and travel. Pop them into a tin container to keep in your bag, car, or to hand out to friends and family. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They're not edible, but make for great gifts! This recipe uses a cannabis-infused coconut oil* for a relaxing feeling without the cerebral effect. Cannabis topicals are absorbed through the skin for localized relief. You can choose to opt out and use regular coconut oil as well. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131274 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5727-e1542132387310.jpg\" alt=\"Orange, black pepper, and cinnamon scented lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Orange, black pepper, and cinnamon scented lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pick your favorite essential oils and as the lotion bar melts against the warmth of your skin, it will double as aromatherapy!\u003cbr>\n\u003cstrong>\u003cbr>\nEssential Oil Suggestions:\u003c/strong>\u003cbr>\nPowerful & Feminine Blend: Rose, Lavender, Black Pepper\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Spiced Cider Blend: Orange, Black Pepper, Cinnamon\u003c/span>\u003c/p>\n\u003ch2>Cannabis-Infused Lotion Bars\u003c/h2>\n\u003cp>\u003cem>Makes 8 lotion bars\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131275\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5709-e1542132447952.jpg\" alt=\"Giftable lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Giftable lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\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\">1 cup \u003ca href=\"https://www.sousweed.com/blog/2016/3/16/cuddlenut-oil\">cannabis-infused coconut oil\u003c/a>* \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup cocoa butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup beeswax\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Essential oils of choice\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\">Combine cannabis-infused coconut oil, cocoa butter, and beeswax in a double boiler over medium-low heat with 2 inches of water in the bottom pan. Stir occasionally with a rubber spatula until uniformly smooth, about 10-15 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from heat and stir in essential oils of your choice. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the infused mixture into silicone soap molds and allow to cool completely before removing from the molds. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: Add regular coconut oil place of the cannabis-infused coconut oil if you do not wish to medicate your lotion bars. Cannabis-infused topicals are absorbed through the skin for localized relief without the cerebral effects. \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>\u003cp>\u003cspan style=\"font-weight: 400\">As the temperatures begin to drop, you might start to experience dry, itchy skin. Try your hand at these ultra luxurious, all-natural lotion bars this winter. Lotion bars are mess-free and perfect for all your holiday activities and travel. Pop them into a tin container to keep in your bag, car, or to hand out to friends and family. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They're not edible, but make for great gifts! This recipe uses a cannabis-infused coconut oil* for a relaxing feeling without the cerebral effect. Cannabis topicals are absorbed through the skin for localized relief. You can choose to opt out and use regular coconut oil as well. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131274 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5727-e1542132387310.jpg\" alt=\"Orange, black pepper, and cinnamon scented lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Orange, black pepper, and cinnamon scented lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pick your favorite essential oils and as the lotion bar melts against the warmth of your skin, it will double as aromatherapy!\u003cbr>\n\u003cstrong>\u003cbr>\nEssential Oil Suggestions:\u003c/strong>\u003cbr>\nPowerful & Feminine Blend: Rose, Lavender, Black Pepper\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Spiced Cider Blend: Orange, Black Pepper, Cinnamon\u003c/span>\u003c/p>\n\u003ch2>Cannabis-Infused Lotion Bars\u003c/h2>\n\u003cp>\u003cem>Makes 8 lotion bars\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131275\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_LotionBar-5709-e1542132447952.jpg\" alt=\"Giftable lotion bars infused with cannabis.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Giftable lotion bars infused with cannabis. \u003ccite>(Monica Lo, @sousweed)\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\">1 cup \u003ca href=\"https://www.sousweed.com/blog/2016/3/16/cuddlenut-oil\">cannabis-infused coconut oil\u003c/a>* \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup cocoa butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 cup beeswax\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Essential oils of choice\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\">Combine cannabis-infused coconut oil, cocoa butter, and beeswax in a double boiler over medium-low heat with 2 inches of water in the bottom pan. Stir occasionally with a rubber spatula until uniformly smooth, about 10-15 minutes. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Remove from heat and stir in essential oils of your choice. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Pour the infused mixture into silicone soap molds and allow to cool completely before removing from the molds. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">*Please note: Add regular coconut oil place of the cannabis-infused coconut oil if you do not wish to medicate your lotion bars. Cannabis-infused topicals are absorbed through the skin for localized relief without the cerebral effects. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>You’re going to want to explore Loló’s brand-new cocktail list, which is full of creativity and culinary surprises. Then, try SF’s first pizza a teglia at Barbara Express in North Beach, and don’t miss a quality Dungeness crab feed at The Alice Collective in Oakland. Finally, just in case you got dissed on Thanksgiving leftovers, here are two of SF’s top turkey sandwiches.\u003c/p>\n\u003ch2>The Latest Cocktail List at Loló Offers a Culinary Adventure\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDG8hYBtr1v\">974 Valencia St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131483\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131483\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-lost-souvenir-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Lost Souvenir on the new cocktail menu at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a> \u003c/strong>is one of those San Francisco gems adored by restaurant industry folks for many reasons: their incredibly creative and well-executed cocktails are high on the list, along with the impressively curated wine list from GM Juan Carlos Ruelas that continues to get fine-tuned, with a strong focus on natural and organic wines — there are some real gems on there. Add in Jorge Martinez’s ever-evolving menu with Jaliscan and seasonal influences, the friendly staff, delightfully playful interior by partner Lorena Zertuche, fun vibes, and lively crowd (this place is always full of interesting and good-looking people), and it’s not only a good time, but a quality one.\u003c/p>\n\u003cp>Their bar team is one of the city’s best, and personally, I think they should be getting much more national attention than they are. Bar manager Leon Vazquez leads a talented team, and their latest lineup of cocktails just launched, full of esoteric ingredients and unexpected combinations and concoctions, which they are known for. An example is the Lost Souvenir, with Homeric mastiha (a spirit made with an ancient ingredient from Chios, Greece), Navy-strength gin, carrot, and coconut creme, served over crushed ice — it’s almost like an orange creamsicle, but with carrot, plus a resinous note from the mastiha. It’s a refreshing place to start, and the kind of cocktail that makes people ask what you're drinking.\u003c/p>\n\u003cfigure id=\"attachment_131484\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131484\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-gin-cobbler-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Truffled Gin Cobbler at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then there’s the Rusty Trombone, with red onion-infused vodka and coconut that somehow, oddly, magically comes together to drink like a\u003cspan class=\"Apple-converted-space\"> \u003c/span>martini (it’s so good with food). So many culinary ingredients are featured in the cocktail menu, like white truffle in the Truffled Gin Cobbler and long black pepper grated on top of the Sfumato Sour. This one is a perfect drink to end the night with (it has rhubarb amaro, mezcal, lemon, egg white), although the Blood Brother with mezcal, amaro, Campari, and Makrut lime leaves will also ask to be your final-final.\u003c/p>\n\u003cfigure id=\"attachment_131485\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-quesadilla-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Loló's Dungeness crab and chorizo quesadilla features housemade masa for the tortilla. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One more item of note: the kitchen just acquired a molino (masa grinder) from Guadalajara to make their own masa in house. They are sourcing corn from \u003ca href=\"https://www.masienda.com\">Masienda\u003c/a>, who specializes in heirloom, non-GMO, landrace maize from Mexico (and beyond). The kitchen team has been falling in love with the flavorful masa they’re making, and are using it for their quesadillas, the tortillas that come with the carnitas, and various specials like the crab and chorizo quesadilla pictured above.\u003c/p>\n\u003ch2>There's a New Kind of Pizza Counter in North Beach\u003c/h2>\n\u003cp>\u003ca href=\"https://www.sfbarbara.com/barbara-express\">Barbara Express\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/7h2vaFKL4gN2\">427 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30am–11pm\u003c/p>\n\u003cfigure id=\"attachment_131486\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The counter at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you mention square pizza in North Beach, most folks immediately think of classic Golden Boy Pizza (since 1978!), but there’s a new counter in town, offering the first teglia romana in SF: \u003ca href=\"https://www.sfbarbara.com/barbara-express\">\u003cb>Barbara Express\u003c/b>\u003c/a>. It’s a Roman-style pizza baked in a square pan and then cut with scissors (it’s served pre-cut in squares at Barbara Express, although in Rome, you can decide how large or small you want your slice — if you want to pig out with a rectangle, you can go for it). Here, slices range from an affordable $3.50–$6. Barbara Express adjoins the newly open \u003ca href=\"https://www.sfbarbara.com\">Barbara Pinseria & Cocktail Bar\u003c/a> (in the former Panda Rei) from Il Casaro’s Francesco Covucci and Peter Fazio (they are also behind \u003ca href=\"http://www.tablehopper.com/chatterbox/vicoletto-becomes-pasta-pop-up-from-the-il-casaro-team-in-north-beach/\">Pasta Pop-Up\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_131487\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-pizza-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Burrata makes multiple appearances at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiled counter offers eight different kinds of teglia Romana, and they’re keeping the toppings Italian and simple in style: you can get margherita, or broccoli rapini with sausage (be sure to drizzle some Calabrese chile oil on that one, it needs some kick), mushroom, sausage and red onion (I loved this one), four cheeses, diavola with soppressata and dollops of burrata added on top at the end, veggie (with eggplant and zucchini), and other rotating kinds (to be clear, it’s not a build-your-own kind of place). The tomato sauce has a nice, bright pop, and the cheeses are fresh, really creamy, and melt beautifully.\u003c/p>\n\u003cfigure id=\"attachment_131489\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-teglia-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">It's time to try teglia romana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About the crust: this is not a cracker-thin Roman pizza, nor is it thick and doughy Sicilian. The dough is 85 percent water and fermented for 48 hours — the airy bubbles transform into a bubbly crumb, with a light crunch. I recommend trying it right out of the electric Cuppone oven for the best impression (at least your first piece, and then get another to go) — the satisfying crunch disappears as it comes to room temp. A couple of pieces also seemed a touch under-baked to me, but I was also trying the first slices of the day before the oven really got cranking.\u003c/p>\n\u003cfigure id=\"attachment_131488\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-suppli-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Supplì fresh out of the fryer lives up to its name (which references telephone wires). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are some tables where you can sit inside or outside and watch the Columbus Avenue parade go by. Hang out, you have time. Other additions include supplì fresh out of the fryer, there’s a fridge full of drinks (and beers), and there’s also espresso service.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Dungeness Crab Feed Done Right\u003c/h2>\n\u003cp>\u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u6eNaz356w82\">272 14th Street, Oakland\u003c/a>\u003cbr>\nSunday December 2\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">Tickets\u003c/a>: $75\u003cbr>\n11am or 2pm seatings\u003c/p>\n\u003cfigure id=\"attachment_131490\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feast-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The magic platter of crab that hit the table at last year's feed. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s Dungeness crab season, and you’ll find local crab on menus all over the Bay Area. But there’s nothing like getting a bib on and really tucking into a pile of freshly steamed crab. Ted Wilson of the new \u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a> in Oakland (he was previously behind SF’s Fine & Rare) has hosted some epic annual crab feeds, and he isn’t sourcing just any ole crabs — he makes sure to get some big, fresh, quality beauties from local fishermen (he has some great connections). They’re served simply with drawn butter and lemon (perfection!).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll also enjoy garlic noodles to catch all those little crabby pieces you’re setting free, sourdough garlic bread, a mixed green salad (you’ll need a break from the butter), and chocolate chip cookies for dessert. There are also bottomless mimosas and beers, but your hands are going to be so busy cracking crab that you may not be able to keep up with your usual boozy pace.\u003c/p>\n\u003cfigure id=\"attachment_131491\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feed-table-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Bibs on. And hard at work. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a big communal affair, with tables of strangers quickly becoming friends over the family-style feast. Bibs bring people together. This year, you’ll be able to check out the new location at The Alice Collective, Wilson’s new commissary kitchen, café, and community space in downtown Oakland.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>It all happens on Sunday, December 2 and there are two seatings: 11am–12:30pm or 2pm–3:30pm. Don’t delay on \u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">tickets\u003c/a>, it sold out last year! Proceeds from the Crab Feed will benefit The Golden Gate Salmon Association.\u003c/p>\n\u003ch2>Didn’t Get Thanksgiving Leftovers? Here Are Two Top Turkey Sandwiches\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/h2>\n\u003cp>Arguello Super Market\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XmbuQaFWFZr\">782 Arguello Blvd. San Francisco\u003c/a>\u003cbr>\nRossi’s Deli\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kPoEmLXRu692\">426 Castro St. San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131492\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/arguello-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The iconic turkey sandwich from Arguello Super Market. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, we just finished a week of peak turkey, but some of you may not have had the joy of a turkey sandwich the day after Thanksgiving made with leftovers, especially if you were a guest at someone’s house, or your Friendsgiving ended up being a vegetarian one. Maybe your aunt and uncle’s turkey was a travesty—hey, it happens to a lot of people. But the day-after turkey sandwich? It’s arguably the best thing about the bird that was on the dinner table the night before.\u003c/p>\n\u003cp>One of San Francisco’s iconic turkey sandwiches is from \u003cb>Arguello Super Market \u003c/b>— it’s made at a deli counter inside the market. They use juicy, house-roasted turkey off a rotisserie, and their flaky and golden Dutch crunch roll is tops (you gotta do Dutch crunch). A chef friend taught me a little trick: ask for a combo of white and dark meat, and the pro move is to also ask for a little turkey skin! Trust, that fatty little addition brings it all together.\u003c/p>\n\u003cp>I skip the hothouse tomato, pickle and mustard, but keep the lettuce, mayo, and red onion (that’s everything that comes with the $7.99 sandwich). Don’t forget to add some avocado ($1.25), and Swiss cheese is a solid choice (also $1). Cranberry sauce ($1) is up to you — I say you’re already adding two things, why not go for three and make it perfect? Or just go for cranberry and cheese. Fortunately, it’s one of those sandwiches that is almost always worth the $11 price tag, or whatever your final total is.\u003c/p>\n\u003cfigure id=\"attachment_131493\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131493\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/rossis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Avogobble from Rossi's Deli. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can’t make it over to Arguello, but you still have a hankering for a monster turkey sandwich? A friend recently turned me on to the Avogobble they make at \u003cb>Rossi’s Deli\u003c/b> in the Castro, and it’s quite a deal. For $8.95, you get a huge sandwich with freshly roasted turkey (they roast it daily), plus all the usual sandwich fixins, your pick from three kinds of mustard, and bless, they have Dutch crunch. It even comes with cheese!\u003c/p>\n\u003cp>Not only is this sandwich a total steal, but it’s lovingly assembled with fresh ingredients, and you will quickly be charmed by the kind family who runs the place (they took over in 1976!). You can see why the neighborhood adores this place — they really want to feed the people (seriously, you will just finish half the sandwich). Be sure to check out all the chocolates and international sweets on the counter while they make your sandwich, and you can come back another day for their bountiful breakfast sandwiches — you just need to make it through that sandwich first.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You’re going to want to explore Loló’s brand-new cocktail list, which is full of creativity and culinary surprises. Then, try SF’s first pizza a teglia at Barbara Express in North Beach, and don’t miss a quality Dungeness crab feed at The Alice Collective in Oakland. Finally, just in case you got dissed on Thanksgiving leftovers, here are two of SF’s top turkey sandwiches.\u003c/p>\n\u003ch2>The Latest Cocktail List at Loló Offers a Culinary Adventure\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDG8hYBtr1v\">974 Valencia St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131483\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131483\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-lost-souvenir-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Lost Souvenir on the new cocktail menu at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a> \u003c/strong>is one of those San Francisco gems adored by restaurant industry folks for many reasons: their incredibly creative and well-executed cocktails are high on the list, along with the impressively curated wine list from GM Juan Carlos Ruelas that continues to get fine-tuned, with a strong focus on natural and organic wines — there are some real gems on there. Add in Jorge Martinez’s ever-evolving menu with Jaliscan and seasonal influences, the friendly staff, delightfully playful interior by partner Lorena Zertuche, fun vibes, and lively crowd (this place is always full of interesting and good-looking people), and it’s not only a good time, but a quality one.\u003c/p>\n\u003cp>Their bar team is one of the city’s best, and personally, I think they should be getting much more national attention than they are. Bar manager Leon Vazquez leads a talented team, and their latest lineup of cocktails just launched, full of esoteric ingredients and unexpected combinations and concoctions, which they are known for. An example is the Lost Souvenir, with Homeric mastiha (a spirit made with an ancient ingredient from Chios, Greece), Navy-strength gin, carrot, and coconut creme, served over crushed ice — it’s almost like an orange creamsicle, but with carrot, plus a resinous note from the mastiha. It’s a refreshing place to start, and the kind of cocktail that makes people ask what you're drinking.\u003c/p>\n\u003cfigure id=\"attachment_131484\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131484\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-gin-cobbler-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Truffled Gin Cobbler at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then there’s the Rusty Trombone, with red onion-infused vodka and coconut that somehow, oddly, magically comes together to drink like a\u003cspan class=\"Apple-converted-space\"> \u003c/span>martini (it’s so good with food). So many culinary ingredients are featured in the cocktail menu, like white truffle in the Truffled Gin Cobbler and long black pepper grated on top of the Sfumato Sour. This one is a perfect drink to end the night with (it has rhubarb amaro, mezcal, lemon, egg white), although the Blood Brother with mezcal, amaro, Campari, and Makrut lime leaves will also ask to be your final-final.\u003c/p>\n\u003cfigure id=\"attachment_131485\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-quesadilla-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Loló's Dungeness crab and chorizo quesadilla features housemade masa for the tortilla. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One more item of note: the kitchen just acquired a molino (masa grinder) from Guadalajara to make their own masa in house. They are sourcing corn from \u003ca href=\"https://www.masienda.com\">Masienda\u003c/a>, who specializes in heirloom, non-GMO, landrace maize from Mexico (and beyond). The kitchen team has been falling in love with the flavorful masa they’re making, and are using it for their quesadillas, the tortillas that come with the carnitas, and various specials like the crab and chorizo quesadilla pictured above.\u003c/p>\n\u003ch2>There's a New Kind of Pizza Counter in North Beach\u003c/h2>\n\u003cp>\u003ca href=\"https://www.sfbarbara.com/barbara-express\">Barbara Express\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/7h2vaFKL4gN2\">427 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30am–11pm\u003c/p>\n\u003cfigure id=\"attachment_131486\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The counter at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you mention square pizza in North Beach, most folks immediately think of classic Golden Boy Pizza (since 1978!), but there’s a new counter in town, offering the first teglia romana in SF: \u003ca href=\"https://www.sfbarbara.com/barbara-express\">\u003cb>Barbara Express\u003c/b>\u003c/a>. It’s a Roman-style pizza baked in a square pan and then cut with scissors (it’s served pre-cut in squares at Barbara Express, although in Rome, you can decide how large or small you want your slice — if you want to pig out with a rectangle, you can go for it). Here, slices range from an affordable $3.50–$6. Barbara Express adjoins the newly open \u003ca href=\"https://www.sfbarbara.com\">Barbara Pinseria & Cocktail Bar\u003c/a> (in the former Panda Rei) from Il Casaro’s Francesco Covucci and Peter Fazio (they are also behind \u003ca href=\"http://www.tablehopper.com/chatterbox/vicoletto-becomes-pasta-pop-up-from-the-il-casaro-team-in-north-beach/\">Pasta Pop-Up\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_131487\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-pizza-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Burrata makes multiple appearances at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiled counter offers eight different kinds of teglia Romana, and they’re keeping the toppings Italian and simple in style: you can get margherita, or broccoli rapini with sausage (be sure to drizzle some Calabrese chile oil on that one, it needs some kick), mushroom, sausage and red onion (I loved this one), four cheeses, diavola with soppressata and dollops of burrata added on top at the end, veggie (with eggplant and zucchini), and other rotating kinds (to be clear, it’s not a build-your-own kind of place). The tomato sauce has a nice, bright pop, and the cheeses are fresh, really creamy, and melt beautifully.\u003c/p>\n\u003cfigure id=\"attachment_131489\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-teglia-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">It's time to try teglia romana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About the crust: this is not a cracker-thin Roman pizza, nor is it thick and doughy Sicilian. The dough is 85 percent water and fermented for 48 hours — the airy bubbles transform into a bubbly crumb, with a light crunch. I recommend trying it right out of the electric Cuppone oven for the best impression (at least your first piece, and then get another to go) — the satisfying crunch disappears as it comes to room temp. A couple of pieces also seemed a touch under-baked to me, but I was also trying the first slices of the day before the oven really got cranking.\u003c/p>\n\u003cfigure id=\"attachment_131488\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-suppli-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Supplì fresh out of the fryer lives up to its name (which references telephone wires). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are some tables where you can sit inside or outside and watch the Columbus Avenue parade go by. Hang out, you have time. Other additions include supplì fresh out of the fryer, there’s a fridge full of drinks (and beers), and there’s also espresso service.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Dungeness Crab Feed Done Right\u003c/h2>\n\u003cp>\u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u6eNaz356w82\">272 14th Street, Oakland\u003c/a>\u003cbr>\nSunday December 2\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">Tickets\u003c/a>: $75\u003cbr>\n11am or 2pm seatings\u003c/p>\n\u003cfigure id=\"attachment_131490\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feast-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The magic platter of crab that hit the table at last year's feed. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s Dungeness crab season, and you’ll find local crab on menus all over the Bay Area. But there’s nothing like getting a bib on and really tucking into a pile of freshly steamed crab. Ted Wilson of the new \u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a> in Oakland (he was previously behind SF’s Fine & Rare) has hosted some epic annual crab feeds, and he isn’t sourcing just any ole crabs — he makes sure to get some big, fresh, quality beauties from local fishermen (he has some great connections). They’re served simply with drawn butter and lemon (perfection!).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll also enjoy garlic noodles to catch all those little crabby pieces you’re setting free, sourdough garlic bread, a mixed green salad (you’ll need a break from the butter), and chocolate chip cookies for dessert. There are also bottomless mimosas and beers, but your hands are going to be so busy cracking crab that you may not be able to keep up with your usual boozy pace.\u003c/p>\n\u003cfigure id=\"attachment_131491\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feed-table-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Bibs on. And hard at work. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a big communal affair, with tables of strangers quickly becoming friends over the family-style feast. Bibs bring people together. This year, you’ll be able to check out the new location at The Alice Collective, Wilson’s new commissary kitchen, café, and community space in downtown Oakland.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>It all happens on Sunday, December 2 and there are two seatings: 11am–12:30pm or 2pm–3:30pm. Don’t delay on \u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">tickets\u003c/a>, it sold out last year! Proceeds from the Crab Feed will benefit The Golden Gate Salmon Association.\u003c/p>\n\u003ch2>Didn’t Get Thanksgiving Leftovers? Here Are Two Top Turkey Sandwiches\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/h2>\n\u003cp>Arguello Super Market\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XmbuQaFWFZr\">782 Arguello Blvd. San Francisco\u003c/a>\u003cbr>\nRossi’s Deli\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kPoEmLXRu692\">426 Castro St. San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131492\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/arguello-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The iconic turkey sandwich from Arguello Super Market. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, we just finished a week of peak turkey, but some of you may not have had the joy of a turkey sandwich the day after Thanksgiving made with leftovers, especially if you were a guest at someone’s house, or your Friendsgiving ended up being a vegetarian one. Maybe your aunt and uncle’s turkey was a travesty—hey, it happens to a lot of people. But the day-after turkey sandwich? It’s arguably the best thing about the bird that was on the dinner table the night before.\u003c/p>\n\u003cp>One of San Francisco’s iconic turkey sandwiches is from \u003cb>Arguello Super Market \u003c/b>— it’s made at a deli counter inside the market. They use juicy, house-roasted turkey off a rotisserie, and their flaky and golden Dutch crunch roll is tops (you gotta do Dutch crunch). A chef friend taught me a little trick: ask for a combo of white and dark meat, and the pro move is to also ask for a little turkey skin! Trust, that fatty little addition brings it all together.\u003c/p>\n\u003cp>I skip the hothouse tomato, pickle and mustard, but keep the lettuce, mayo, and red onion (that’s everything that comes with the $7.99 sandwich). Don’t forget to add some avocado ($1.25), and Swiss cheese is a solid choice (also $1). Cranberry sauce ($1) is up to you — I say you’re already adding two things, why not go for three and make it perfect? Or just go for cranberry and cheese. Fortunately, it’s one of those sandwiches that is almost always worth the $11 price tag, or whatever your final total is.\u003c/p>\n\u003cfigure id=\"attachment_131493\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131493\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/rossis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Avogobble from Rossi's Deli. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can’t make it over to Arguello, but you still have a hankering for a monster turkey sandwich? A friend recently turned me on to the Avogobble they make at \u003cb>Rossi’s Deli\u003c/b> in the Castro, and it’s quite a deal. For $8.95, you get a huge sandwich with freshly roasted turkey (they roast it daily), plus all the usual sandwich fixins, your pick from three kinds of mustard, and bless, they have Dutch crunch. It even comes with cheese!\u003c/p>\n\u003cp>Not only is this sandwich a total steal, but it’s lovingly assembled with fresh ingredients, and you will quickly be charmed by the kind family who runs the place (they took over in 1976!). You can see why the neighborhood adores this place — they really want to feed the people (seriously, you will just finish half the sandwich). Be sure to check out all the chocolates and international sweets on the counter while they make your sandwich, and you can come back another day for their bountiful breakfast sandwiches — you just need to make it through that sandwich first.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Cut Caesar salad off the menu this week: The Centers for Disease Control and Prevention says a \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">multi-state E. coli outbreak is underway\u003c/a>, and romaine lettuce is to blame.\u003c/p>\n\u003cp>Thirty-two people are sick, including 13 who were hospitalized; no deaths have been reported. Another 18 people were sickened in Canada.\u003c/p>\n\u003cp>Evidence points toward romaine lettuce as the likely source, but the CDC can't get more specific than that.\u003c/p>\n\u003cp>So for now, any and all romaine lettuce should be thrown out, the agency says. That means heads of romaine, hearts of romaine, lettuce mixes, and a classic Caesar salad.\u003c/p>\n\u003cp>If you're not sure if your bagged lettuce includes romaine, chuck it out, the CDC says. And after you throw out the romaine lettuce, be sure to wash and sanitize the crisper drawer or fridge shelf the lettuce touched.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The good news: Sweet potatoes, green beans, pumpkins and potatoes show no sign of being affected.\u003c/p>\n\u003cp>The new outbreak, according to DNA fingerprints, includes the same strain of E. coli as a 2017 leafy green outbreak in the U.S. and romaine lettuce outbreak in Canada. The source of that outbreak was never precisely identified.\u003c/p>\n\u003cp>This is a different strain than the one responsible for another romaine lettuce scare in the U.S. earlier this year, when the vegetable caused E. coli infections in more than 200 people in 30 states, killing 5 people.\u003c/p>\n\u003cp>In that outbreak, the CDC initially \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/19/604036532/e-coli-outbreak-linked-to-romaine-lettuce-spreads-to-16-states\">traced the offending greens\u003c/a> back to Yuma, Ariz.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A\u003ca href=\"https://www.npr.org/2018/06/29/624647252/it-was-the-water-fda-says-of-romaine-e-coli-outbreak-that-killed-five\"> tainted canal\u003c/a> was ultimately identified as the culprit. That outbreak, first announced in April, was declared over in June.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beware+The+Thanksgiving+Salad%3A+CDC+Says+No+Romaine+Lettuce+Is+Safe&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cut Caesar salad off the menu this week: The Centers for Disease Control and Prevention says a \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html\">multi-state E. coli outbreak is underway\u003c/a>, and romaine lettuce is to blame.\u003c/p>\n\u003cp>Thirty-two people are sick, including 13 who were hospitalized; no deaths have been reported. Another 18 people were sickened in Canada.\u003c/p>\n\u003cp>Evidence points toward romaine lettuce as the likely source, but the CDC can't get more specific than that.\u003c/p>\n\u003cp>So for now, any and all romaine lettuce should be thrown out, the agency says. That means heads of romaine, hearts of romaine, lettuce mixes, and a classic Caesar salad.\u003c/p>\n\u003cp>If you're not sure if your bagged lettuce includes romaine, chuck it out, the CDC says. And after you throw out the romaine lettuce, be sure to wash and sanitize the crisper drawer or fridge shelf the lettuce touched.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The good news: Sweet potatoes, green beans, pumpkins and potatoes show no sign of being affected.\u003c/p>\n\u003cp>The new outbreak, according to DNA fingerprints, includes the same strain of E. coli as a 2017 leafy green outbreak in the U.S. and romaine lettuce outbreak in Canada. The source of that outbreak was never precisely identified.\u003c/p>\n\u003cp>This is a different strain than the one responsible for another romaine lettuce scare in the U.S. earlier this year, when the vegetable caused E. coli infections in more than 200 people in 30 states, killing 5 people.\u003c/p>\n\u003cp>In that outbreak, the CDC initially \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/04/19/604036532/e-coli-outbreak-linked-to-romaine-lettuce-spreads-to-16-states\">traced the offending greens\u003c/a> back to Yuma, Ariz.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A\u003ca href=\"https://www.npr.org/2018/06/29/624647252/it-was-the-water-fda-says-of-romaine-e-coli-outbreak-that-killed-five\"> tainted canal\u003c/a> was ultimately identified as the culprit. That outbreak, first announced in April, was declared over in June.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beware+The+Thanksgiving+Salad%3A+CDC+Says+No+Romaine+Lettuce+Is+Safe&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='bayareabites_119841,bayareabites_135206' label='More Holiday Recipes']\u003cbr>\nI have always found the inclusion of so-called “candied yams” among the typical Thanksgiving roster to be highly suspect. Even as a sweet-toothed Midwestern child, I held no truck with the notion of a root vegetable dish doused with brown sugar and bedecked with marshmallows masquerading as something savory. That cloying Wonka-esque confection, aside from being incongruous next to turkey, gravy, and mashed potatoes, seems to me a waste of a vegetable that is pleasantly sweet to begin with.\u003c/p>\n\u003cp>Following that logic, I much prefer dishes that provide a counterpoint that noble tuber’s earthy sweetness. To that end, I matched it with smoky, piquant harissa (a North African chili paste typically spiced with cumin and caraway) and tangy goat cheese in the form of a creamy, luscious gratin. The combination might seem exotic, but the bold flavors ultimately serve as backup players, letting the sweet potato take a well-deserved starring role.\u003c/p>\n\u003cp>After all, even if no one is counting calories, it seems fair to leave some sugar for dessert.\u003c/p>\n\u003ch2>Sweet Potato Gratin with Goat Cheese and Harissa\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9399-e1542325931912.jpg\" alt=\"Sweet Potato Gratin with Goat Cheese and Harissa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131399\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Gratin with Goat Cheese and Harissa \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups heavy cream or half and half\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tsp fresh thyme leaves, coarsely chopped\u003c/li>\n\u003cli>2 tsp Diamond Crystal kosher salt\u003c/li>\n\u003cli>2 pounds sweet potatoes, peeled and cut into ¼ inch thick slices\u003c/li>\n\u003cli>1 tbsp unsalted butter, softened\u003c/li>\n\u003cli>4 ounces fresh goat cheese, crumbled\u003c/li>\n\u003cli>1-2 tsp harissa*, depending on your preferred level of spice\u003c/li>\n\u003cli>½ cup grated pecorino Romano or Parmesan\u003c/li>\n\u003cli>2 tbsp chopped parsley, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>In a large, wide pot (or Dutch oven) with a tight-fitting lid, bring cream, garlic, thyme, and 2 teaspoons of kosher salt to a boil over medium heat. Stir in the sweet potato, tossing with a wooden spoon or spatula to coat evenly with the cream mixture.\u003c/li>\n\u003cli>Return the mixture to a boil, reduce heat to a simmer, and cover. Cook until the sweet potato pieces are just tender enough to be pierced with a paring knife or skewer, about 15 to 20 minutes, uncovering and stirring every 5 minutes or so to ensure even cooking.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan or casserole with the butter. Use a slotted spoon to transfer half of the sweet potato slices to the greased pan, spreading them to form an even layer.\u003c/li>\n\u003cli>Sprinkle the sweet potato with half the goat cheese and dot with the harissa. Cover with the remaining half of the sweet potato slices, spreading to form another even layer. Pour the cream mixture left behind in the pot evenly over the sweet potato before sprinkling with the remaining goat cheese and the grated pecorino.\u003c/li>\n\u003cli>Bake for 35-45 minutes, rotating halfway through, until bubbling and golden brown (lowering heat as necessary to prevent over-browning).\u003c/li>\n\u003cli>Let cool for at least 10 minutes before sprinkling with parsley and serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>*Harissa is now widely available in the international aisles of well-stocked grocery stores, as well as online.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI have always found the inclusion of so-called “candied yams” among the typical Thanksgiving roster to be highly suspect. Even as a sweet-toothed Midwestern child, I held no truck with the notion of a root vegetable dish doused with brown sugar and bedecked with marshmallows masquerading as something savory. That cloying Wonka-esque confection, aside from being incongruous next to turkey, gravy, and mashed potatoes, seems to me a waste of a vegetable that is pleasantly sweet to begin with.\u003c/p>\n\u003cp>Following that logic, I much prefer dishes that provide a counterpoint that noble tuber’s earthy sweetness. To that end, I matched it with smoky, piquant harissa (a North African chili paste typically spiced with cumin and caraway) and tangy goat cheese in the form of a creamy, luscious gratin. The combination might seem exotic, but the bold flavors ultimately serve as backup players, letting the sweet potato take a well-deserved starring role.\u003c/p>\n\u003cp>After all, even if no one is counting calories, it seems fair to leave some sugar for dessert.\u003c/p>\n\u003ch2>Sweet Potato Gratin with Goat Cheese and Harissa\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9399-e1542325931912.jpg\" alt=\"Sweet Potato Gratin with Goat Cheese and Harissa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131399\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Gratin with Goat Cheese and Harissa \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups heavy cream or half and half\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tsp fresh thyme leaves, coarsely chopped\u003c/li>\n\u003cli>2 tsp Diamond Crystal kosher salt\u003c/li>\n\u003cli>2 pounds sweet potatoes, peeled and cut into ¼ inch thick slices\u003c/li>\n\u003cli>1 tbsp unsalted butter, softened\u003c/li>\n\u003cli>4 ounces fresh goat cheese, crumbled\u003c/li>\n\u003cli>1-2 tsp harissa*, depending on your preferred level of spice\u003c/li>\n\u003cli>½ cup grated pecorino Romano or Parmesan\u003c/li>\n\u003cli>2 tbsp chopped parsley, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>In a large, wide pot (or Dutch oven) with a tight-fitting lid, bring cream, garlic, thyme, and 2 teaspoons of kosher salt to a boil over medium heat. Stir in the sweet potato, tossing with a wooden spoon or spatula to coat evenly with the cream mixture.\u003c/li>\n\u003cli>Return the mixture to a boil, reduce heat to a simmer, and cover. Cook until the sweet potato pieces are just tender enough to be pierced with a paring knife or skewer, about 15 to 20 minutes, uncovering and stirring every 5 minutes or so to ensure even cooking.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan or casserole with the butter. Use a slotted spoon to transfer half of the sweet potato slices to the greased pan, spreading them to form an even layer.\u003c/li>\n\u003cli>Sprinkle the sweet potato with half the goat cheese and dot with the harissa. Cover with the remaining half of the sweet potato slices, spreading to form another even layer. Pour the cream mixture left behind in the pot evenly over the sweet potato before sprinkling with the remaining goat cheese and the grated pecorino.\u003c/li>\n\u003cli>Bake for 35-45 minutes, rotating halfway through, until bubbling and golden brown (lowering heat as necessary to prevent over-browning).\u003c/li>\n\u003cli>Let cool for at least 10 minutes before sprinkling with parsley and serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>*Harissa is now widely available in the international aisles of well-stocked grocery stores, as well as online.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Turkey And Tamales: People Of Color Share Their Multicultural Thanksgivings",
"title": "Turkey And Tamales: People Of Color Share Their Multicultural Thanksgivings",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I was scrolling through my Instagram feed last year when I saw them: \u003ca href=\"https://www.instagram.com/p/Bb5lqaFhTun/\">photo after photo\u003c/a> of my POC friends' Thanksgiving tables, decked out with not just turkey and stuffing, but the traditional dishes of their culture.\u003c/p>\n\u003cp>One Korean family served bright red radish kimchi; an Egyptian family prepared dozens of stuffed grape leaves; and one Taiwanese family included takeout mapo tofu — probably a potluck addition from a guest.\u003c/p>\n\u003cp>For many immigrant families, Thanksgiving is a time to take part in an American tradition, but it's also a great excuse to gather and eat the foods of their culture with friends and family. For some POCs, \u003ca href=\"https://twitter.com/MalakaGharib/status/930817316518014978\">that's the best part\u003c/a> of the holiday — a time when you can literally mash the cultures together on your plate, as one Filipino friend wrote on Twitter:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">POC Thanksgiving is lit bc who doesn't want to have mashed potatoes but also lumpia and sisig???\u003c/p>\n\u003cp>— Ayy Ron (@aahaahron) \u003ca href=\"https://twitter.com/aahaahron/status/1062794993545302017?ref_src=twsrc%5Etfw\">November 14, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>I asked five immigrants and second-generation Americans to share what Thanksgiving is like in their families, the dishes they most look forward to — and what the holiday means to them.\u003c/p>\n\u003cp>These interviews are edited for length and clarity. And I'd love to hear your stories and see pictures of your food, too! Share them on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature them on NPR next week.\u003c/p>\n\u003ch3>'The first time I had cranberry sauce, I was 35'\u003c/h3>\n\u003cfigure id=\"attachment_131462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131462\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/onion-goat-cheese-tarts-0ba26e4cd3f9b92e8c4ae49ef69478d800329a7b-e1542734448564.jpg\" alt=\"Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of "American pie."\" width=\"1920\" height=\"1438\">\u003cfigcaption class=\"wp-caption-text\">Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of \"American pie.\" \u003ccite>(Brenda Abdelall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Brenda Abdelall, 37, is an Egyptian-American from Oakton, Va. She is the founder of United We Eat, a series of short films on immigrant food in the U.S., and runs a Middle Eastern cooking blog called \u003c/em>\u003c/strong>\u003ca href=\"http://mideats.com\">\u003cstrong>\u003cem>MidEats\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Growing up in Michigan, I had no aunts and uncles to visit during Thanksgiving like many of my friends [did]. So we spent it with our family friends, a collection of Egyptian-American immigrants who moved here in the 1970s, and had a potluck. There was always turkey. My mom tried to make it as traditional as possible, but somehow [the bird] always had some Arabic flavors, like cumin. People would bring tabbouleh [an herb salad], baklava, and someone would always bring \u003cem>kofta\u003c/em> [a ground beef kebab].\u003c/p>\n\u003cp>Today, my Thanksgiving looks very much like a traditional one, but I use ingredients from the Middle East: green beans with pomegranate molasses; onion tart with goat cheese. The first time I had cranberry sauce, I was 35 years old. We never had that on the table growing up. Now, I make a version using pomegranate seeds and star anise. I most look forward to the mashed potatoes.\u003c/p>\n\u003cp>As a daughter of immigrants, Thanksgiving has become a central tradition in my family. We honor the traditions of my parents, the flavors and foods that they taught us, and continue to teach that to our children.\u003c/p>\n\u003ch3>'Turkey? I was never really into it'\u003c/h3>\n\u003cp>\u003cstrong>\u003cem>Juan Diego Ramirez, 30, was born in Oaxaca, Mexico. He moved to South Los Angeles when he was 10, where he grew up. Today, he lives outside of Portland and is a producer for a food and culture podcast called \u003c/em>\u003c/strong>\u003ca href=\"http://www.racistsandwich.com/\">\u003cstrong>\u003cem>Racist Sandwich\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and works for the Migrant Education Program in Hillsboro, Ore.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I didn't celebrate Thanksgiving until I came to the U.S. It's not a holiday in Mexico. When my family first celebrated Thanksgiving, we didn't know what it was. We just saw it as time to be around our family. We didn't have turkey but roasted chicken. And there were tamales, salsa and a drink called \u003cem>atole. \u003c/em>\u003c/p>\n\u003cp>As the years went by, the food started changing. We incorporated turkey and mashed potatoes. We'd get the turkeys at the local church or the neighborhood community center, where they were giving them away. Turkey? I was never really into it. I never get any seconds. But if there are any extra tamales, I'll get seconds on that.\u003c/p>\n\u003ch3>'We just went to Boston Market'\u003c/h3>\n\u003cfigure id=\"attachment_131463\" class=\"wp-caption aligncenter\" style=\"max-width: 1358px\">\u003cimg class=\"size-full wp-image-131463\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg\" alt=\"Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995.\" width=\"1358\" height=\"1018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg 1358w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-520x390.jpg 520w\" sizes=\"(max-width: 1358px) 100vw, 1358px\">\u003cfigcaption class=\"wp-caption-text\">Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995. \u003ccite>(Robin Ha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Robin Ha, 37, is a Korean-American who lives in Washington, D.C. She was born in Korea and moved to the U.S. when she was 14. She is the artist and author of \u003c/em>\u003c/strong>\u003ca href=\"https://www.npr.org/sections/thesalt/2016/07/02/484040776/learn-to-make-korean-food-with-a-charming-graphic-cookbook\">\u003cstrong>Cook Korean! A Comic Book With Recipes\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, and is working on a graphic memoir called \u003c/em>\u003c/strong>\u003cstrong>Almost American Girl\u003c/strong>\u003cstrong>\u003cem>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When me and my mom first moved to America, it was just us. So it seemed funny to go through all the turkey-baking. So we just went to Boston Market and bought chicken and turkey there and had a little dinner for ourselves. Turkey doesn't excite me much. It's dry and bland. The cranberry sauce was new to me, too. It's weird that people in America cook sweet fruit and put it on top of meat!\u003c/p>\n\u003cp>Today, we celebrate Thanksgiving at my mom's boyfriend's house. He is white and his family has been living in Virginia since the 1800s. The first year, the food was very traditional: mashed potatoes, sweet potato casserole, green beans. But as the years went by, people started bringing non-traditional foods. My mom and I bring Korean fried chicken. Currently, I'm dating a half-Persian and American guy, and he comes to this Thanksgiving, too, and makes Persian jeweled rice.\u003c/p>\n\u003cp>I actually do like turkey now. I look forward to the leftovers to put in a sandwich — with the cranberry sauce!\u003c/p>\n\u003ch3>'We need to have stuffing!'\u003c/h3>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">\u003ca href=\"https://twitter.com/hashtag/MyPOCThanksgiving?src=hash&ref_src=twsrc%5Etfw\">#MyPOCThanksgiving\u003c/a> means that turkey is a side dish. 😂 The main table has the food we’re really excited to eat. Turkey is at the kids table. \u003ca href=\"https://t.co/RC7zEcqaTA\">pic.twitter.com/RC7zEcqaTA\u003c/a>\u003c/p>\n\u003cp>— Carine Umuhumuza (@CarineUmu) \u003ca href=\"https://twitter.com/CarineUmu/status/1064643360194002944?ref_src=twsrc%5Etfw\">November 19, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>Carine Umuhumuza, 30, is a Rwandan-American living in Washington, D.C. She and her family moved to New Hampshire from Rwanda when she was 7. She is the associate director of communications at \u003c/em>\u003c/strong>\u003ca href=\"https://www.devex.com/\">\u003cstrong>Devex\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, an international development news organization. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is a time when our family cooks traditional foods that take longer, like \u003cem>isombe\u003c/em> [a cassava dish with peanut sauce] which takes about eight hours to make. It's not something you eat on a weeknight. Rice is always part of Thanksgiving, and a meat sauce that's made with onions, tomatoes, beef and bay leaves. In Rwandan culture, you can't have a meal without sauce!\u003c/p>\n\u003cp>Our family has always had the turkey and the mashed potatoes — but over the years, we've warmed up to other dishes. One of my aunts married a white guy, and now we have cranberry sauce. And as me and my siblings got older, we started liking stuffing, which we learned about from those very artificial Thanksgiving-themed lunches we'd have at school. I'd tell my mom, \"We need to have stuffing!\" I wasn't talking about stuffing from scratch — I was talking about Stove Top stuffing.\u003c/p>\n\u003cp>For the diaspora that come into the U.S., Thanksgiving is one of those holidays that don't feel as foreign. Families of all generations and ages coming together? That's something that happens in Rwanda, anyway. It's the best entrypoint to American traditions.\u003c/p>\n\u003ch3>'A Filipino gathering ... with turkey'\u003c/h3>\n\u003cfigure id=\"attachment_131464\" class=\"wp-caption aligncenter\" style=\"max-width: 1823px\">\u003cimg class=\"size-full wp-image-131464\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg\" alt=\"PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls.\" width=\"1823\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg 1823w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1200x899.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-520x389.jpg 520w\" sizes=\"(max-width: 1823px) 100vw, 1823px\">\u003cfigcaption class=\"wp-caption-text\">PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls. \u003ccite>(PJ Policarpio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>PJ Policarpio, 33, is a Filipino-American from San Francisco. He moved to the U.S. from the Philippines when he was 13. He is one of the co-curators of the\u003c/em>\u003c/strong>\u003ca href=\"http://www.pjpolicarpio.net/pilipinx-american-library/\">\u003cstrong>\u003cem> Pilipinx American Library\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, a collection of literature, poetry and writers from the Philippine diaspora. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is basically a Filipino gathering ... with a turkey. Three or four families gather in one space — uncles getting drunk, Titas and aunties talking — to eat never-ending food. It's very Filipino. Lately it's become kind of like a preamble to the holidays. We draw names for Secret Santa.\u003c/p>\n\u003cp>Some of our Thanksgiving staples: my uncle's roast beef, which I'm looking forward to most. Sometimes my dad makes paella — it's a Spanish dish but we make it in the Filipino style. And there's lots of dessert. My aunt makes leche flan, and my cousin makes a cassava cake. There's also \u003cem>lumpia\u003c/em> [egg rolls] and \u003cem>pancit\u003c/em> [a noodle dish].\u003c/p>\n\u003cp>This is our family's only excuse to partake in a larger American tradition, which is why we insist on having a turkey, even though it's definitely not the most popular dish. We all know no one's going to touch it. But year after year, we have it.\u003c/p>\n\u003ch3>Your Turn\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What traditional dishes will be on your family's table? Which dish are you looking most forward to eating? Share your multicultural Thanksgiving with us on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature it on NPR next week. \u003c/em>\u003c/strong>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Turkey+And+Tamales%3A+People+Of+Color+Share+Their+Multicultural+Thanksgivings&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I was scrolling through my Instagram feed last year when I saw them: \u003ca href=\"https://www.instagram.com/p/Bb5lqaFhTun/\">photo after photo\u003c/a> of my POC friends' Thanksgiving tables, decked out with not just turkey and stuffing, but the traditional dishes of their culture.\u003c/p>\n\u003cp>One Korean family served bright red radish kimchi; an Egyptian family prepared dozens of stuffed grape leaves; and one Taiwanese family included takeout mapo tofu — probably a potluck addition from a guest.\u003c/p>\n\u003cp>For many immigrant families, Thanksgiving is a time to take part in an American tradition, but it's also a great excuse to gather and eat the foods of their culture with friends and family. For some POCs, \u003ca href=\"https://twitter.com/MalakaGharib/status/930817316518014978\">that's the best part\u003c/a> of the holiday — a time when you can literally mash the cultures together on your plate, as one Filipino friend wrote on Twitter:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">POC Thanksgiving is lit bc who doesn't want to have mashed potatoes but also lumpia and sisig???\u003c/p>\n\u003cp>— Ayy Ron (@aahaahron) \u003ca href=\"https://twitter.com/aahaahron/status/1062794993545302017?ref_src=twsrc%5Etfw\">November 14, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>I asked five immigrants and second-generation Americans to share what Thanksgiving is like in their families, the dishes they most look forward to — and what the holiday means to them.\u003c/p>\n\u003cp>These interviews are edited for length and clarity. And I'd love to hear your stories and see pictures of your food, too! Share them on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature them on NPR next week.\u003c/p>\n\u003ch3>'The first time I had cranberry sauce, I was 35'\u003c/h3>\n\u003cfigure id=\"attachment_131462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131462\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/onion-goat-cheese-tarts-0ba26e4cd3f9b92e8c4ae49ef69478d800329a7b-e1542734448564.jpg\" alt=\"Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of "American pie."\" width=\"1920\" height=\"1438\">\u003cfigcaption class=\"wp-caption-text\">Brenda Abdelall's goat cheese and onion tart is a yearly Thanksgiving staple, and draws on flavors from her Egyptian heritage. She calls it her version of \"American pie.\" \u003ccite>(Brenda Abdelall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Brenda Abdelall, 37, is an Egyptian-American from Oakton, Va. She is the founder of United We Eat, a series of short films on immigrant food in the U.S., and runs a Middle Eastern cooking blog called \u003c/em>\u003c/strong>\u003ca href=\"http://mideats.com\">\u003cstrong>\u003cem>MidEats\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Growing up in Michigan, I had no aunts and uncles to visit during Thanksgiving like many of my friends [did]. So we spent it with our family friends, a collection of Egyptian-American immigrants who moved here in the 1970s, and had a potluck. There was always turkey. My mom tried to make it as traditional as possible, but somehow [the bird] always had some Arabic flavors, like cumin. People would bring tabbouleh [an herb salad], baklava, and someone would always bring \u003cem>kofta\u003c/em> [a ground beef kebab].\u003c/p>\n\u003cp>Today, my Thanksgiving looks very much like a traditional one, but I use ingredients from the Middle East: green beans with pomegranate molasses; onion tart with goat cheese. The first time I had cranberry sauce, I was 35 years old. We never had that on the table growing up. Now, I make a version using pomegranate seeds and star anise. I most look forward to the mashed potatoes.\u003c/p>\n\u003cp>As a daughter of immigrants, Thanksgiving has become a central tradition in my family. We honor the traditions of my parents, the flavors and foods that they taught us, and continue to teach that to our children.\u003c/p>\n\u003ch3>'Turkey? I was never really into it'\u003c/h3>\n\u003cp>\u003cstrong>\u003cem>Juan Diego Ramirez, 30, was born in Oaxaca, Mexico. He moved to South Los Angeles when he was 10, where he grew up. Today, he lives outside of Portland and is a producer for a food and culture podcast called \u003c/em>\u003c/strong>\u003ca href=\"http://www.racistsandwich.com/\">\u003cstrong>\u003cem>Racist Sandwich\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem> and works for the Migrant Education Program in Hillsboro, Ore.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I didn't celebrate Thanksgiving until I came to the U.S. It's not a holiday in Mexico. When my family first celebrated Thanksgiving, we didn't know what it was. We just saw it as time to be around our family. We didn't have turkey but roasted chicken. And there were tamales, salsa and a drink called \u003cem>atole. \u003c/em>\u003c/p>\n\u003cp>As the years went by, the food started changing. We incorporated turkey and mashed potatoes. We'd get the turkeys at the local church or the neighborhood community center, where they were giving them away. Turkey? I was never really into it. I never get any seconds. But if there are any extra tamales, I'll get seconds on that.\u003c/p>\n\u003ch3>'We just went to Boston Market'\u003c/h3>\n\u003cfigure id=\"attachment_131463\" class=\"wp-caption aligncenter\" style=\"max-width: 1358px\">\u003cimg class=\"size-full wp-image-131463\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg\" alt=\"Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995.\" width=\"1358\" height=\"1018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a.jpg 1358w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/robin-and-mom-at-the-airport-9234957d34f3fa138c01ca67e9564f1c0f10623a-520x390.jpg 520w\" sizes=\"(max-width: 1358px) 100vw, 1358px\">\u003cfigcaption class=\"wp-caption-text\">Robin Ha and her mother, Cassie, at an airport in South Korea, on their way to the U.S., in 1995. \u003ccite>(Robin Ha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Robin Ha, 37, is a Korean-American who lives in Washington, D.C. She was born in Korea and moved to the U.S. when she was 14. She is the artist and author of \u003c/em>\u003c/strong>\u003ca href=\"https://www.npr.org/sections/thesalt/2016/07/02/484040776/learn-to-make-korean-food-with-a-charming-graphic-cookbook\">\u003cstrong>Cook Korean! A Comic Book With Recipes\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, and is working on a graphic memoir called \u003c/em>\u003c/strong>\u003cstrong>Almost American Girl\u003c/strong>\u003cstrong>\u003cem>.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When me and my mom first moved to America, it was just us. So it seemed funny to go through all the turkey-baking. So we just went to Boston Market and bought chicken and turkey there and had a little dinner for ourselves. Turkey doesn't excite me much. It's dry and bland. The cranberry sauce was new to me, too. It's weird that people in America cook sweet fruit and put it on top of meat!\u003c/p>\n\u003cp>Today, we celebrate Thanksgiving at my mom's boyfriend's house. He is white and his family has been living in Virginia since the 1800s. The first year, the food was very traditional: mashed potatoes, sweet potato casserole, green beans. But as the years went by, people started bringing non-traditional foods. My mom and I bring Korean fried chicken. Currently, I'm dating a half-Persian and American guy, and he comes to this Thanksgiving, too, and makes Persian jeweled rice.\u003c/p>\n\u003cp>I actually do like turkey now. I look forward to the leftovers to put in a sandwich — with the cranberry sauce!\u003c/p>\n\u003ch3>'We need to have stuffing!'\u003c/h3>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp dir=\"ltr\" lang=\"en\">\u003ca href=\"https://twitter.com/hashtag/MyPOCThanksgiving?src=hash&ref_src=twsrc%5Etfw\">#MyPOCThanksgiving\u003c/a> means that turkey is a side dish. 😂 The main table has the food we’re really excited to eat. Turkey is at the kids table. \u003ca href=\"https://t.co/RC7zEcqaTA\">pic.twitter.com/RC7zEcqaTA\u003c/a>\u003c/p>\n\u003cp>— Carine Umuhumuza (@CarineUmu) \u003ca href=\"https://twitter.com/CarineUmu/status/1064643360194002944?ref_src=twsrc%5Etfw\">November 19, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>Carine Umuhumuza, 30, is a Rwandan-American living in Washington, D.C. She and her family moved to New Hampshire from Rwanda when she was 7. She is the associate director of communications at \u003c/em>\u003c/strong>\u003ca href=\"https://www.devex.com/\">\u003cstrong>Devex\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, an international development news organization. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is a time when our family cooks traditional foods that take longer, like \u003cem>isombe\u003c/em> [a cassava dish with peanut sauce] which takes about eight hours to make. It's not something you eat on a weeknight. Rice is always part of Thanksgiving, and a meat sauce that's made with onions, tomatoes, beef and bay leaves. In Rwandan culture, you can't have a meal without sauce!\u003c/p>\n\u003cp>Our family has always had the turkey and the mashed potatoes — but over the years, we've warmed up to other dishes. One of my aunts married a white guy, and now we have cranberry sauce. And as me and my siblings got older, we started liking stuffing, which we learned about from those very artificial Thanksgiving-themed lunches we'd have at school. I'd tell my mom, \"We need to have stuffing!\" I wasn't talking about stuffing from scratch — I was talking about Stove Top stuffing.\u003c/p>\n\u003cp>For the diaspora that come into the U.S., Thanksgiving is one of those holidays that don't feel as foreign. Families of all generations and ages coming together? That's something that happens in Rwanda, anyway. It's the best entrypoint to American traditions.\u003c/p>\n\u003ch3>'A Filipino gathering ... with turkey'\u003c/h3>\n\u003cfigure id=\"attachment_131464\" class=\"wp-caption aligncenter\" style=\"max-width: 1823px\">\u003cimg class=\"size-full wp-image-131464\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg\" alt=\"PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls.\" width=\"1823\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265.jpg 1823w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1200x899.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/thanksgiving09-6a4d2f2f430f8464e0ec1745950857ae0a29a265-520x389.jpg 520w\" sizes=\"(max-width: 1823px) 100vw, 1823px\">\u003cfigcaption class=\"wp-caption-text\">PJ Policarpio's Thanksgiving spread, last year. The feast includes Filipino paella, a noodle dish called palabok and lumpia, fried egg rolls. \u003ccite>(PJ Policarpio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>PJ Policarpio, 33, is a Filipino-American from San Francisco. He moved to the U.S. from the Philippines when he was 13. He is one of the co-curators of the\u003c/em>\u003c/strong>\u003ca href=\"http://www.pjpolicarpio.net/pilipinx-american-library/\">\u003cstrong>\u003cem> Pilipinx American Library\u003c/em>\u003c/strong>\u003c/a>\u003cstrong>\u003cem>, a collection of literature, poetry and writers from the Philippine diaspora. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Thanksgiving is basically a Filipino gathering ... with a turkey. Three or four families gather in one space — uncles getting drunk, Titas and aunties talking — to eat never-ending food. It's very Filipino. Lately it's become kind of like a preamble to the holidays. We draw names for Secret Santa.\u003c/p>\n\u003cp>Some of our Thanksgiving staples: my uncle's roast beef, which I'm looking forward to most. Sometimes my dad makes paella — it's a Spanish dish but we make it in the Filipino style. And there's lots of dessert. My aunt makes leche flan, and my cousin makes a cassava cake. There's also \u003cem>lumpia\u003c/em> [egg rolls] and \u003cem>pancit\u003c/em> [a noodle dish].\u003c/p>\n\u003cp>This is our family's only excuse to partake in a larger American tradition, which is why we insist on having a turkey, even though it's definitely not the most popular dish. We all know no one's going to touch it. But year after year, we have it.\u003c/p>\n\u003ch3>Your Turn\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What traditional dishes will be on your family's table? Which dish are you looking most forward to eating? Share your multicultural Thanksgiving with us on Twitter or Instagram with the hashtag \u003ca href=\"https://twitter.com/hashtag/mypocthanksgiving?src=hash\">#MyPOCThanksgiving\u003c/a> and we may feature it on NPR next week. \u003c/em>\u003c/strong>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Turkey+And+Tamales%3A+People+Of+Color+Share+Their+Multicultural+Thanksgivings&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Jen Biesty’s Seafood Paella",
"title": "Celebrity Chefs Recipes: Jen Biesty’s Seafood Paella",
"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>Paella is Spain’s most famous and cherished dish and I vividly remember my first paella when I was living in Europe and visited Valencia. With tons of restaurants lining the beach, it can be difficult to choose, but I hit the bomb with a tiny place serving an amazing rabbit and snail paella that rocked my world! The rabbit was served with both its liver and kidneys, and the snails were dotted over the top. The rice around the edges was also really crispy — it was rustic and delicious and I loved every mouthful. Now I bring the same love to the Bombas we serve at my restaurant, Shakewell in Oakland, California.\u003c/p>\n\u003cp>When we were coming up with the style of the restaurant I knew that it had to be food from Spain and, with that, we would serve a form of paella. But paella is generally cooked on top of the stove with the heat source below. At Shakewell, we cook ours in the wood-burning oven and so the heat comes from the top. So we named our version after the traditional Spanish-grown rice that is used, Bomba. It’s fun and gave us the opportunity to be creative and whimsical, and it released us from being restricted to serving classic paellas...it’s my spin on tradition!\u003c/p>\n\u003cp>Paella...Bomba...You can call it whatever you want. Make it at home, you'll love it!\u003c/p>\n\u003ch2>Seafood Paella\u003c/h2>\n\u003cp>\u003ci>Makes about 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4931-e1542238688686.jpg\" alt=\"Chef Jen Biesty's Seafood Paella\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty's Seafood Paella \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 quarts fish stock\u003c/li>\n\u003cli>¼ cup canola or olive oil\u003c/li>\n\u003cli>1 ½ cups Carrot-Jalapeño Sofrito (see recipe below)\u003c/li>\n\u003cli>2 cups Bomba rice\u003c/li>\n\u003cli>2 pinches saffron\u003c/li>\n\u003cli>2 cups white wine\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>¼ cup Spanish dried chorizo, sliced\u003c/li>\n\u003cli>1 cup roasted red peppers\u003c/li>\n\u003cli>½ cups fresh peas\u003c/li>\n\u003cli>2 pounds little neck clams, cleaned\u003c/li>\n\u003cli>8 wild white prawns, cleaned\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>Olive Oil\u003c/li>\n\u003cli>Aioli (see recipe below)\u003c/li>\n\u003cli>¼ cup Spanish green olives, for garnish\u003c/li>\n\u003cli>1/2 cup parsley, chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 450℉. Heat the fish stock to a boil then turn off the heat.\u003c/li>\n\u003cli>Heat a 10-12-inch paella pan on medium heat. Add the canola oil, sofrito and rice; stir until the rice is coated with the sofrito. Add the saffron and white wine, and keep stirring and cooking until the wine has almost evaporated.\u003c/li>\n\u003cli>Add the chorizo slices, then pour in the hot fish stock. Add the peppers and peas; stir to mix evenly. Bring the mixture to a boil but do not stir again!\u003c/li>\n\u003cli>Transfer the pan to the hot oven and bake for 15 minutes.\u003c/li>\n\u003cli>Meanwhile, season the clams and prawns with salt, pepper and olive oil.\u003c/li>\n\u003cli>Remove the pan from the oven and arrange the clams and prawns on the surface of the rice and return the pan back to the oven for 10-20 minutes or until all the stock is evaporated, the prawns are cooked and the clams have opened.\u003c/li>\n\u003cli>Remove paella pan from the oven and garnish with aioli, olives and chopped parsley. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Aioli\u003c/h2>\n\u003cp>\u003ci>Makes about 3 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Paella-Aioli.jpg\" alt=\"This simple aioli is a great topper for Jen Biesty's seafood paella.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This simple aioli is a great topper for Jen Biesty's seafood paella. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 egg yolks\u003c/li>\n\u003cli>1 tablespoon garlic, grated on a microplane\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>½ tablespoon Dijon mustard\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cup extra virgin olive oil\u003c/li>\n\u003cli>1 ½ cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium bowl, whisk together the egg yolks, garlic, lemon, mustard, salt and pepper.\u003c/li>\n\u003cli>Slowly drizzle in the olive and canola oils, whisking continuously to emulsify. Adjust the consistency with cold water as necessary.\u003c/li>\n\u003c/ol>\n\u003ch2>Carrot-Jalapeno Sofrito\u003c/h2>\n\u003cp>\u003ci>Makes about 3 cups*\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131361\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30.jpg\" alt=\"The base of this seafood paella is a Carrot-Jalapeno Sofrito.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The base of this seafood paella is a Carrot-Jalapeno Sofrito. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups finely chopped carrot\u003c/li>\n\u003cli>1 cup finely chopped yellow onion\u003c/li>\n\u003cli>½ cup finely chopped fennel\u003c/li>\n\u003cli>3 jalapenos, seeded and minced\u003c/li>\n\u003cli>1/2 cup finely chopped garlic\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the carrot, onion, fennel, jalapenos and garlic in a medium saucepan and drizzle over enough olive oil to just cover. Cook gently over medium heat, stirring often until all of the vegetables soften and melt into the oil, about 20-30 minutes.\u003c/li>\n\u003cli>Remove from the heat and stir vigorously. Allow to cool.\u003c/li>\n\u003c/ol>\n\u003cp>*Will keep in the refrigerator for up to one month.\u003c/p>\n\u003cfigure id=\"attachment_131362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4915-e1542241273212.jpg\" alt=\"You'll be so happy after making this seafood paella at home.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">You'll be so happy after making this seafood paella at home. \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>Paella is Spain’s most famous and cherished dish and I vividly remember my first paella when I was living in Europe and visited Valencia. With tons of restaurants lining the beach, it can be difficult to choose, but I hit the bomb with a tiny place serving an amazing rabbit and snail paella that rocked my world! The rabbit was served with both its liver and kidneys, and the snails were dotted over the top. The rice around the edges was also really crispy — it was rustic and delicious and I loved every mouthful. Now I bring the same love to the Bombas we serve at my restaurant, Shakewell in Oakland, California.\u003c/p>\n\u003cp>When we were coming up with the style of the restaurant I knew that it had to be food from Spain and, with that, we would serve a form of paella. But paella is generally cooked on top of the stove with the heat source below. At Shakewell, we cook ours in the wood-burning oven and so the heat comes from the top. So we named our version after the traditional Spanish-grown rice that is used, Bomba. It’s fun and gave us the opportunity to be creative and whimsical, and it released us from being restricted to serving classic paellas...it’s my spin on tradition!\u003c/p>\n\u003cp>Paella...Bomba...You can call it whatever you want. Make it at home, you'll love it!\u003c/p>\n\u003ch2>Seafood Paella\u003c/h2>\n\u003cp>\u003ci>Makes about 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4931-e1542238688686.jpg\" alt=\"Chef Jen Biesty's Seafood Paella\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty's Seafood Paella \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 quarts fish stock\u003c/li>\n\u003cli>¼ cup canola or olive oil\u003c/li>\n\u003cli>1 ½ cups Carrot-Jalapeño Sofrito (see recipe below)\u003c/li>\n\u003cli>2 cups Bomba rice\u003c/li>\n\u003cli>2 pinches saffron\u003c/li>\n\u003cli>2 cups white wine\u003c/li>\n\u003cli>2 tablespoons kosher salt\u003c/li>\n\u003cli>¼ cup Spanish dried chorizo, sliced\u003c/li>\n\u003cli>1 cup roasted red peppers\u003c/li>\n\u003cli>½ cups fresh peas\u003c/li>\n\u003cli>2 pounds little neck clams, cleaned\u003c/li>\n\u003cli>8 wild white prawns, cleaned\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Pepper\u003c/li>\n\u003cli>Olive Oil\u003c/li>\n\u003cli>Aioli (see recipe below)\u003c/li>\n\u003cli>¼ cup Spanish green olives, for garnish\u003c/li>\n\u003cli>1/2 cup parsley, chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 450℉. Heat the fish stock to a boil then turn off the heat.\u003c/li>\n\u003cli>Heat a 10-12-inch paella pan on medium heat. Add the canola oil, sofrito and rice; stir until the rice is coated with the sofrito. Add the saffron and white wine, and keep stirring and cooking until the wine has almost evaporated.\u003c/li>\n\u003cli>Add the chorizo slices, then pour in the hot fish stock. Add the peppers and peas; stir to mix evenly. Bring the mixture to a boil but do not stir again!\u003c/li>\n\u003cli>Transfer the pan to the hot oven and bake for 15 minutes.\u003c/li>\n\u003cli>Meanwhile, season the clams and prawns with salt, pepper and olive oil.\u003c/li>\n\u003cli>Remove the pan from the oven and arrange the clams and prawns on the surface of the rice and return the pan back to the oven for 10-20 minutes or until all the stock is evaporated, the prawns are cooked and the clams have opened.\u003c/li>\n\u003cli>Remove paella pan from the oven and garnish with aioli, olives and chopped parsley. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003ch2>Aioli\u003c/h2>\n\u003cp>\u003ci>Makes about 3 cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Paella-Aioli.jpg\" alt=\"This simple aioli is a great topper for Jen Biesty's seafood paella.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Paella-Aioli-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This simple aioli is a great topper for Jen Biesty's seafood paella. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 egg yolks\u003c/li>\n\u003cli>1 tablespoon garlic, grated on a microplane\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>½ tablespoon Dijon mustard\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cup extra virgin olive oil\u003c/li>\n\u003cli>1 ½ cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium bowl, whisk together the egg yolks, garlic, lemon, mustard, salt and pepper.\u003c/li>\n\u003cli>Slowly drizzle in the olive and canola oils, whisking continuously to emulsify. Adjust the consistency with cold water as necessary.\u003c/li>\n\u003c/ol>\n\u003ch2>Carrot-Jalapeno Sofrito\u003c/h2>\n\u003cp>\u003ci>Makes about 3 cups*\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131361\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30.jpg\" alt=\"The base of this seafood paella is a Carrot-Jalapeno Sofrito.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/CelebChefs_JenB_PAELLA_FINAL_FINAL30-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The base of this seafood paella is a Carrot-Jalapeno Sofrito. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups finely chopped carrot\u003c/li>\n\u003cli>1 cup finely chopped yellow onion\u003c/li>\n\u003cli>½ cup finely chopped fennel\u003c/li>\n\u003cli>3 jalapenos, seeded and minced\u003c/li>\n\u003cli>1/2 cup finely chopped garlic\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the carrot, onion, fennel, jalapenos and garlic in a medium saucepan and drizzle over enough olive oil to just cover. Cook gently over medium heat, stirring often until all of the vegetables soften and melt into the oil, about 20-30 minutes.\u003c/li>\n\u003cli>Remove from the heat and stir vigorously. Allow to cool.\u003c/li>\n\u003c/ol>\n\u003cp>*Will keep in the refrigerator for up to one month.\u003c/p>\n\u003cfigure id=\"attachment_131362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4915-e1542241273212.jpg\" alt=\"You'll be so happy after making this seafood paella at home.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">You'll be so happy after making this seafood paella at home. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: Dream Galbi at Maum, Indian Paradox Update, Denmark Pop-Up",
"title": "Table Talk: Dream Galbi at Maum, Indian Paradox Update, Denmark Pop-Up",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Track down the galbi at Maum in Palo Alto, Indian Paradox gets a technicolor update, don’t miss the Made In: Denmark pop-up at Baana (with a dinner with chef Nick Balla!), the latest Chef’s Cubano from Reem Assil at Media Noche, and a night of California food and drink history.\u003c/p>\n\u003ch2>Maum Is Serving Some of the Best Galbi in the Bay Area\u003c/h2>\n\u003cp>\u003ca href=\"http://maumpaloalto.com\">Maum\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5sQFsYQrehu\">322 University Ave., Palo Alto\u003c/a>\u003cbr>\nDinner served Thu–Sat, \u003ca href=\"https://www.exploretock.com/maum/\">reservations\u003c/a> required\u003c/p>\n\u003cfigure id=\"attachment_131424\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/table-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">The refined communal dining experience at Maum. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone looking for a unique dining experience who has a little extra money to burn (and enjoys Korean food and flavor profiles) will want to check out \u003ca href=\"http://maumpaloalto.com\">\u003cb>Maum\u003c/b>\u003c/a> in Palo Alto — yes, even if you’re in San Francisco. You’ll enjoy a multi-course tasting menu that offers a modern take on Korean dishes and flavors, with California seasonality and quality ingredients woven in. There’s only one seating for dinner Thu–Sat for 16 diners who have booked a ticket through \u003ca href=\"https://www.exploretock.com/maum/\">Tock\u003c/a> ($175, and $100 for the excellent wine pairings, which you’ll want to do). The restaurant is basically one big private dining room, with a long wood table, and you can peek into a top-of-the-line kitchen at the back of the room. The space is full of other natural materials and colors, and it’s very minimalist but still welcoming (and very stylish).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131425\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131425\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chef-mike-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Consultant Charles Chen and chef Michael Kim. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maum was originally a private dining experience for guests of owners Brian and Grace Koo, and then they decided to open it as a part-time restaurant. They brought on consultant Charles Chen, now a managing partner, who has worked with Tartine Manufactory, Stonemill Matcha, and other projects on their openings and operations. The chef is Michael Kim, whom I met when he was the opening chef de cuisine at Namu Gaji in San Francisco — he has also worked at Redd and SPQR. His wife, Meichih Kim, has worked at Benu and Per Se, and is the mastermind behind the fabulous desserts.\u003c/p>\n\u003cp>Upon arriving, you’ll be greeted with Champagne and a wave of canapés, like a chestnut tartlet with a cloud-like filling and plump oysters topped with kimchi granita (but a bit too icy). It’s similar to a cocktail party, with a chance to mingle with some of the guests you’re going to be dining next to over the next couple of hours.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Honestly, the opening courses were fine but didn’t completely wow me — I think the kitchen could push the flavors and executions more into the “whoa” zone. As an example, while \u003ci>yookhwe\u003c/i> (steak tartare) is a Korean dish I adore, the presentation here only seemed updated with the elegant linen it was served upon (and the high-quality beef) — it felt like a missed opportunity to do something really unexpected or fun.\u003c/p>\n\u003cfigure id=\"attachment_131427\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/sablefish-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Sablefish, radish, gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time you silently glide one of the immensely comfortable, black leather, mid-century modern chairs out and sit down, you will have noticed many of the beautiful plates and stemware and bowls during the opening service, but now it’s really going to be an aesthetic parade. You’ll want to bring home the wood sake cups that are so delicate they can practically fly out of your hand, and the other serve-ware is so elegant and obviously chosen with care.\u003c/p>\n\u003cp>While each course and wine pairing are announced for all to hear at once, it’s done in a way that is unobtrusive and not meant to interrupt the many conversations at the table. We had people celebrating birthdays, a couple from Marin on date night, a large family gathering, and, of course, some Silicon Valley folks — overall, the crowd was more mature than your usual SF hotspot. As the night went on, and the wine kept being poured, it definitely felt like a more lively dinner party.\u003c/p>\n\u003cfigure id=\"attachment_131426\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/snapper-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Aged snapper \"moolhwe.\" \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aged snapper tartare with seaweed and roe was a beautiful opening salvo, and the silky abalone custard with matsutake mushrooms was elevated even further with its extraordinary pairing of Bianchetto, an orange wine from Le Coste, a producer in Lazio. Poached sablefish comes in a broth that shows how soulful the kitchen can be, with a deeply satisfying bass note from the gochujang.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cfigure id=\"attachment_131428\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131428\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/galbi-spread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The galbi ssam spread, with kimchi and gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The showstopper was the final course: the wagyu galbi ssam. It featured the most exquisite layered cubes of seared and fatty beef short-rib, served with bouquets of lettuce leaves that you use to wrap up the beef in, along with a dollop of spicy jang sauce, and a piece peeled off the elegant cube of kimchi (which you’ll want to request more of, because you need to pour some of the juice from it over the brisket-kimchi rice, which is presented like a paella). I’d book this dinner on this course alone — I’ve never had galbi come even close to this.\u003c/p>\n\u003cp>Dessert was a fun show, with delightful madeleines, mochi, mignardises, fresh fruit, and more, plus cake to bring home and enjoy later (good thing, because you’ll be stuffed). The tasting menu offers an extensive amount of food — while some may complain of still being hungry after many tasting menus, that is definitely not the case here. In fact, I even brought home my last bites of the rice and galbi, which proved to be the most divine base to my fried eggs the next morning.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Vibrant Makeover and Tasting Menu Built for Wine Lovers at Indian Paradox\u003c/h2>\n\u003cp>\u003ca href=\"https://indianparadoxsf.com\">Indian Paradox\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1f6ugYz9KS12\">258 Divisadero St., San Francisco\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nDinner served Tue-Thu 5pm-10pm and Fri-Sat 5pm-11pm, Sat brunch 11am–2pm\u003c/p>\n\u003cfigure id=\"attachment_131429\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131429\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The vibrant new interior at Indian Paradox will make it your happy place. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three years ago, Kavitha Raghavan opened \u003ca href=\"https://indianparadoxsf.com\">\u003cb>Indian Paradox\u003c/b>\u003c/a> on Divisadero — her petite wine bar featuring wine pairings with Indian street food dishes (chaats) — and now the space has received a stylish redecoration and colorful upgrade. She partnered with artist and interior designer Lorena Zertuche (co-owner of the vibrant Loló) on the new look, and now the cozy space is full of patterns, color, turbans, and one wall is an homage to the highly adorned Indian trucks you’ll see on the roads in India. Honk! It’s the kind of place that is perfect for a date.\u003c/p>\n\u003cfigure id=\"attachment_131430\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131430\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The dabeli (Indian potato burger) fortunately comes two to an order. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kavitha also upgraded the stemware, and has launched a new tasting menu with chef Maribel Palomo: the new four-course menu is a chaat experience for $35 per person, with four half-pour/2.5 oz. ($55) or four full-glass/5 oz. ($75) pairings for each course, which include both New and Old World wines. It’s a fun spot to swing by on a whim if you just want a glass of wine and a couple snacks at the bar (don’t miss the sundal with warm garbanzos and unripe mango), or you can build a fulfilling dinner, or just let the kitchen just cook for you and do the full tasting.\u003c/p>\n\u003cfigure id=\"attachment_131431\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131431\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Come to Indian Paradox for brunch and get the egg akuri. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m also a huge fan of weekend brunch, served on Saturday from 11am–2pm (don’t miss the egg akuri: soft-scrambled eggs cooked with Parsi masala, ginger, garlic, turmeric, onions, tomatoes, and cilantro, served with buttered toast). More great news: Sunday brunch is coming January 20.\u003c/p>\n\u003ch2>\u003cb>This Month’s Chef’s Cubano at Media Noche from Chef Reem Assil\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jvQ78XzPAaN2\">3465 19th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131432\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131432\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/reems-cubano-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">The Chef's Cubano by Reem Assil at Media Noche. \u003ccite>(Casey Rebecca Nunes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You just have two weeks to make it over to \u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a> in the Mission for November’s \u003cb>Chef’s Cubano\u003c/b>. Chef Reem Assil of Reem’s and Dyafa in Oakland has created the La Palestina Cubano, with sumac-braised chicken, melted pepper-jack cheese, pomegranate onions, harissa yogurt, whole-grain mustard, and arugula. It all gets pressed into a golden combination of sandwich perfection. It's $13.50, and 10% of the proceeds benefit Arab Resource & Organizing Center (AROC). This cubano is available through November 30 — you can order delivery via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that linked code will give first-timers $10 off your first two orders.\u003c/p>\n\u003ch2>Learn About Bay Area Food & Drink History at Back to the Future\u003c/h2>\n\u003cp>Back to the Future: History of Bay Area Food and Drink Innovation\u003cbr>\nOld U.S. Mint\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kZMpd41HE3q\">88 5th St., San Francisco\u003c/a>\u003cbr>\nNovember 27\u003cbr>\n6pm–8pm\u003cbr>\n$50\u003cbr>\n\u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Info/tickets\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Libations-image-800x565.jpg\" alt=\"\" width=\"800\" height=\"565\">\u003cfigcaption class=\"wp-caption-text\">Starlite Roof, Sir Francis Drake Hotel, San Francisco \u003ccite>(San Francisco Subjects Photograph Collection – Restaurants, California Historical Society)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cocktail and history lovers will have plenty to drink and discuss at the 10th annual Historic Libations event, hosted by the California Historical Society. This year’s event is \u003cb>Back to the Future: History of Bay Area Food and Drink Innovation\u003c/b>, held at the Old U.S. Mint. Starting at 6pm, guests can enjoy small bites, cocktails, beer, and wine, and \u003ca href=\"http://www.thebuenavista.com/home/home.html\">The Buena Vista Cafe \u003c/a>will provide iconic Irish Coffees. From 6:15pm–8pm, food and drink makers will provide 10-minute presentations and provide guests with tastings during the \u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Tasty Talks\u003c/a> portion of the evening, like Amy Guittard from Guittard Chocolate, along with music from \u003ca href=\"http://www.bandasinnombre.com/RXiYZ/\">Banda Sin Nombre\u003c/a>.\u003c/p>\n\u003ch2>\u003cb>Celebrate Danish Design, Food, and Culture at Made in: Denmark\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"http://whisksf.com/denmark/\">Made In: Denmark\u003c/a>\u003cbr>\nNov 29–Dec 2\u003cbr>\n\u003ca href=\"https://www.baana.co/\">Baana\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/NggGyHT3bL42\">1256 Mason St., San Francisco\u003c/a>\u003cbr>\nVarious times\u003c/p>\n\u003cfigure id=\"attachment_131434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131434\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/denmark-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nyhavn canal, Copenhagen. \u003ccite>(Michael Molesky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kicking off at the end of November is \u003ca href=\"http://whisksf.com/denmark/\">M\u003cstrong>ade In: Denmark\u003c/strong>\u003c/a>, a four-day, pop-up experience featuring design, food, and culture from Denmark's leading creatives. The pop-up will be held at \u003ca href=\"https://www.baana.co/\">Baana\u003c/a>, the stylish event space from Maggie Spicer (Douglas Market, WHISK) and Sarah Kotcher of Heath Ceramics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131435\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The attractive Baana space. \u003ccite>(Ian Lipsky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On November 29, there will be an \u003ca href=\"http://whisksf.com/made-in-denmark/made-in-denmark-opening-panel-amp-shop-preview\">opening panel\u003c/a> and discussion on maker culture at 6:30pm, with Kantine smørrebrød, rose hip kombucha, and beer from Mikkeller; the Danish shop opens at 11am on November 30, with a \u003ca href=\"http://whisksf.com/made-in-denmark/douglas-x-rdder-og-vin-seminar\">natural wine seminar\u003c/a> curated by Solfinn of Rødder og Vin that evening at 6:30pm; December 1 is another shop day (11am–7pm), plus a \u003ca href=\"http://whisksf.com/made-in-denmark/candle-making-workshop\">ceramic candle–making workshop\u003c/a> with havtorn-turmeric tonic at 10:30am, a fermentation workshop with Empirical Spirits at 5:30pm, and a small group dinner with Nick Balla of Duna and \u003ca href=\"https://www.smokebread.com/\">Smokebread\u003c/a> at 7pm (more on that below); and December 2 is the final day of the pop-up, with Almost-Fika: a cupping of Coffee Collective coffee (prepared by Douglas) with Fellow Products and Kantine cinnamon kanelbullar, 11am–3pm (or until sold out — note this is not a ticketed event). And you can enjoy the last day of the shop from 11am–4pm.\u003c/p>\n\u003cfigure id=\"attachment_129505\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-129505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg\" alt=\"Lunch just got extra-tasty at Smokebread at The Perennial.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A sampling of dishes from Smokebread at The Perennial. \u003ccite>(Karen Leibowitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, about that \u003ca href=\"http://whisksf.com/made-in-denmark/nick-balla-dinner\">dinner\u003c/a> on December 1: chef Nick Balla (formerly Bar Tartine, Duna, Smokebread) is going to serve a four-course, family-style preservation dinner based on peasant traditions, with dishes like cultured squash dip, beef tartare with bottarga, pumpkin seed tahini and collard greens, slow-roasted root vegetables, parsnip-sauerkraut stew with pork and mushrooms, and stuffed persimmons with yogurt and almonds. The fabulous meal will be served with cocktails from Empirical Spirits, natural wine, havtorn (sea buckthorn) turmeric tonic, and Nick's very own vermouth made of rosé wine, black lime, anise, and fennel flowers. There's just room for 20 guests at 7pm, $165 per ticket.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Track down the galbi at Maum in Palo Alto, Indian Paradox gets a technicolor update, don’t miss the Made In: Denmark pop-up at Baana (with a dinner with chef Nick Balla!), the latest Chef’s Cubano from Reem Assil at Media Noche, and a night of California food and drink history.\u003c/p>\n\u003ch2>Maum Is Serving Some of the Best Galbi in the Bay Area\u003c/h2>\n\u003cp>\u003ca href=\"http://maumpaloalto.com\">Maum\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5sQFsYQrehu\">322 University Ave., Palo Alto\u003c/a>\u003cbr>\nDinner served Thu–Sat, \u003ca href=\"https://www.exploretock.com/maum/\">reservations\u003c/a> required\u003c/p>\n\u003cfigure id=\"attachment_131424\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/table-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">The refined communal dining experience at Maum. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone looking for a unique dining experience who has a little extra money to burn (and enjoys Korean food and flavor profiles) will want to check out \u003ca href=\"http://maumpaloalto.com\">\u003cb>Maum\u003c/b>\u003c/a> in Palo Alto — yes, even if you’re in San Francisco. You’ll enjoy a multi-course tasting menu that offers a modern take on Korean dishes and flavors, with California seasonality and quality ingredients woven in. There’s only one seating for dinner Thu–Sat for 16 diners who have booked a ticket through \u003ca href=\"https://www.exploretock.com/maum/\">Tock\u003c/a> ($175, and $100 for the excellent wine pairings, which you’ll want to do). The restaurant is basically one big private dining room, with a long wood table, and you can peek into a top-of-the-line kitchen at the back of the room. The space is full of other natural materials and colors, and it’s very minimalist but still welcoming (and very stylish).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131425\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131425\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chef-mike-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Consultant Charles Chen and chef Michael Kim. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maum was originally a private dining experience for guests of owners Brian and Grace Koo, and then they decided to open it as a part-time restaurant. They brought on consultant Charles Chen, now a managing partner, who has worked with Tartine Manufactory, Stonemill Matcha, and other projects on their openings and operations. The chef is Michael Kim, whom I met when he was the opening chef de cuisine at Namu Gaji in San Francisco — he has also worked at Redd and SPQR. His wife, Meichih Kim, has worked at Benu and Per Se, and is the mastermind behind the fabulous desserts.\u003c/p>\n\u003cp>Upon arriving, you’ll be greeted with Champagne and a wave of canapés, like a chestnut tartlet with a cloud-like filling and plump oysters topped with kimchi granita (but a bit too icy). It’s similar to a cocktail party, with a chance to mingle with some of the guests you’re going to be dining next to over the next couple of hours.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Honestly, the opening courses were fine but didn’t completely wow me — I think the kitchen could push the flavors and executions more into the “whoa” zone. As an example, while \u003ci>yookhwe\u003c/i> (steak tartare) is a Korean dish I adore, the presentation here only seemed updated with the elegant linen it was served upon (and the high-quality beef) — it felt like a missed opportunity to do something really unexpected or fun.\u003c/p>\n\u003cfigure id=\"attachment_131427\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/sablefish-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Sablefish, radish, gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time you silently glide one of the immensely comfortable, black leather, mid-century modern chairs out and sit down, you will have noticed many of the beautiful plates and stemware and bowls during the opening service, but now it’s really going to be an aesthetic parade. You’ll want to bring home the wood sake cups that are so delicate they can practically fly out of your hand, and the other serve-ware is so elegant and obviously chosen with care.\u003c/p>\n\u003cp>While each course and wine pairing are announced for all to hear at once, it’s done in a way that is unobtrusive and not meant to interrupt the many conversations at the table. We had people celebrating birthdays, a couple from Marin on date night, a large family gathering, and, of course, some Silicon Valley folks — overall, the crowd was more mature than your usual SF hotspot. As the night went on, and the wine kept being poured, it definitely felt like a more lively dinner party.\u003c/p>\n\u003cfigure id=\"attachment_131426\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/snapper-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Aged snapper \"moolhwe.\" \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aged snapper tartare with seaweed and roe was a beautiful opening salvo, and the silky abalone custard with matsutake mushrooms was elevated even further with its extraordinary pairing of Bianchetto, an orange wine from Le Coste, a producer in Lazio. Poached sablefish comes in a broth that shows how soulful the kitchen can be, with a deeply satisfying bass note from the gochujang.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cfigure id=\"attachment_131428\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131428\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/galbi-spread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The galbi ssam spread, with kimchi and gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The showstopper was the final course: the wagyu galbi ssam. It featured the most exquisite layered cubes of seared and fatty beef short-rib, served with bouquets of lettuce leaves that you use to wrap up the beef in, along with a dollop of spicy jang sauce, and a piece peeled off the elegant cube of kimchi (which you’ll want to request more of, because you need to pour some of the juice from it over the brisket-kimchi rice, which is presented like a paella). I’d book this dinner on this course alone — I’ve never had galbi come even close to this.\u003c/p>\n\u003cp>Dessert was a fun show, with delightful madeleines, mochi, mignardises, fresh fruit, and more, plus cake to bring home and enjoy later (good thing, because you’ll be stuffed). The tasting menu offers an extensive amount of food — while some may complain of still being hungry after many tasting menus, that is definitely not the case here. In fact, I even brought home my last bites of the rice and galbi, which proved to be the most divine base to my fried eggs the next morning.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Vibrant Makeover and Tasting Menu Built for Wine Lovers at Indian Paradox\u003c/h2>\n\u003cp>\u003ca href=\"https://indianparadoxsf.com\">Indian Paradox\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1f6ugYz9KS12\">258 Divisadero St., San Francisco\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nDinner served Tue-Thu 5pm-10pm and Fri-Sat 5pm-11pm, Sat brunch 11am–2pm\u003c/p>\n\u003cfigure id=\"attachment_131429\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131429\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The vibrant new interior at Indian Paradox will make it your happy place. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three years ago, Kavitha Raghavan opened \u003ca href=\"https://indianparadoxsf.com\">\u003cb>Indian Paradox\u003c/b>\u003c/a> on Divisadero — her petite wine bar featuring wine pairings with Indian street food dishes (chaats) — and now the space has received a stylish redecoration and colorful upgrade. She partnered with artist and interior designer Lorena Zertuche (co-owner of the vibrant Loló) on the new look, and now the cozy space is full of patterns, color, turbans, and one wall is an homage to the highly adorned Indian trucks you’ll see on the roads in India. Honk! It’s the kind of place that is perfect for a date.\u003c/p>\n\u003cfigure id=\"attachment_131430\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131430\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The dabeli (Indian potato burger) fortunately comes two to an order. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kavitha also upgraded the stemware, and has launched a new tasting menu with chef Maribel Palomo: the new four-course menu is a chaat experience for $35 per person, with four half-pour/2.5 oz. ($55) or four full-glass/5 oz. ($75) pairings for each course, which include both New and Old World wines. It’s a fun spot to swing by on a whim if you just want a glass of wine and a couple snacks at the bar (don’t miss the sundal with warm garbanzos and unripe mango), or you can build a fulfilling dinner, or just let the kitchen just cook for you and do the full tasting.\u003c/p>\n\u003cfigure id=\"attachment_131431\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131431\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Come to Indian Paradox for brunch and get the egg akuri. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m also a huge fan of weekend brunch, served on Saturday from 11am–2pm (don’t miss the egg akuri: soft-scrambled eggs cooked with Parsi masala, ginger, garlic, turmeric, onions, tomatoes, and cilantro, served with buttered toast). More great news: Sunday brunch is coming January 20.\u003c/p>\n\u003ch2>\u003cb>This Month’s Chef’s Cubano at Media Noche from Chef Reem Assil\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jvQ78XzPAaN2\">3465 19th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131432\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131432\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/reems-cubano-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">The Chef's Cubano by Reem Assil at Media Noche. \u003ccite>(Casey Rebecca Nunes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You just have two weeks to make it over to \u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a> in the Mission for November’s \u003cb>Chef’s Cubano\u003c/b>. Chef Reem Assil of Reem’s and Dyafa in Oakland has created the La Palestina Cubano, with sumac-braised chicken, melted pepper-jack cheese, pomegranate onions, harissa yogurt, whole-grain mustard, and arugula. It all gets pressed into a golden combination of sandwich perfection. It's $13.50, and 10% of the proceeds benefit Arab Resource & Organizing Center (AROC). This cubano is available through November 30 — you can order delivery via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that linked code will give first-timers $10 off your first two orders.\u003c/p>\n\u003ch2>Learn About Bay Area Food & Drink History at Back to the Future\u003c/h2>\n\u003cp>Back to the Future: History of Bay Area Food and Drink Innovation\u003cbr>\nOld U.S. Mint\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kZMpd41HE3q\">88 5th St., San Francisco\u003c/a>\u003cbr>\nNovember 27\u003cbr>\n6pm–8pm\u003cbr>\n$50\u003cbr>\n\u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Info/tickets\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Libations-image-800x565.jpg\" alt=\"\" width=\"800\" height=\"565\">\u003cfigcaption class=\"wp-caption-text\">Starlite Roof, Sir Francis Drake Hotel, San Francisco \u003ccite>(San Francisco Subjects Photograph Collection – Restaurants, California Historical Society)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cocktail and history lovers will have plenty to drink and discuss at the 10th annual Historic Libations event, hosted by the California Historical Society. This year’s event is \u003cb>Back to the Future: History of Bay Area Food and Drink Innovation\u003c/b>, held at the Old U.S. Mint. Starting at 6pm, guests can enjoy small bites, cocktails, beer, and wine, and \u003ca href=\"http://www.thebuenavista.com/home/home.html\">The Buena Vista Cafe \u003c/a>will provide iconic Irish Coffees. From 6:15pm–8pm, food and drink makers will provide 10-minute presentations and provide guests with tastings during the \u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Tasty Talks\u003c/a> portion of the evening, like Amy Guittard from Guittard Chocolate, along with music from \u003ca href=\"http://www.bandasinnombre.com/RXiYZ/\">Banda Sin Nombre\u003c/a>.\u003c/p>\n\u003ch2>\u003cb>Celebrate Danish Design, Food, and Culture at Made in: Denmark\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"http://whisksf.com/denmark/\">Made In: Denmark\u003c/a>\u003cbr>\nNov 29–Dec 2\u003cbr>\n\u003ca href=\"https://www.baana.co/\">Baana\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/NggGyHT3bL42\">1256 Mason St., San Francisco\u003c/a>\u003cbr>\nVarious times\u003c/p>\n\u003cfigure id=\"attachment_131434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131434\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/denmark-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nyhavn canal, Copenhagen. \u003ccite>(Michael Molesky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kicking off at the end of November is \u003ca href=\"http://whisksf.com/denmark/\">M\u003cstrong>ade In: Denmark\u003c/strong>\u003c/a>, a four-day, pop-up experience featuring design, food, and culture from Denmark's leading creatives. The pop-up will be held at \u003ca href=\"https://www.baana.co/\">Baana\u003c/a>, the stylish event space from Maggie Spicer (Douglas Market, WHISK) and Sarah Kotcher of Heath Ceramics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131435\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The attractive Baana space. \u003ccite>(Ian Lipsky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On November 29, there will be an \u003ca href=\"http://whisksf.com/made-in-denmark/made-in-denmark-opening-panel-amp-shop-preview\">opening panel\u003c/a> and discussion on maker culture at 6:30pm, with Kantine smørrebrød, rose hip kombucha, and beer from Mikkeller; the Danish shop opens at 11am on November 30, with a \u003ca href=\"http://whisksf.com/made-in-denmark/douglas-x-rdder-og-vin-seminar\">natural wine seminar\u003c/a> curated by Solfinn of Rødder og Vin that evening at 6:30pm; December 1 is another shop day (11am–7pm), plus a \u003ca href=\"http://whisksf.com/made-in-denmark/candle-making-workshop\">ceramic candle–making workshop\u003c/a> with havtorn-turmeric tonic at 10:30am, a fermentation workshop with Empirical Spirits at 5:30pm, and a small group dinner with Nick Balla of Duna and \u003ca href=\"https://www.smokebread.com/\">Smokebread\u003c/a> at 7pm (more on that below); and December 2 is the final day of the pop-up, with Almost-Fika: a cupping of Coffee Collective coffee (prepared by Douglas) with Fellow Products and Kantine cinnamon kanelbullar, 11am–3pm (or until sold out — note this is not a ticketed event). And you can enjoy the last day of the shop from 11am–4pm.\u003c/p>\n\u003cfigure id=\"attachment_129505\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-129505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg\" alt=\"Lunch just got extra-tasty at Smokebread at The Perennial.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A sampling of dishes from Smokebread at The Perennial. \u003ccite>(Karen Leibowitz)\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>So, about that \u003ca href=\"http://whisksf.com/made-in-denmark/nick-balla-dinner\">dinner\u003c/a> on December 1: chef Nick Balla (formerly Bar Tartine, Duna, Smokebread) is going to serve a four-course, family-style preservation dinner based on peasant traditions, with dishes like cultured squash dip, beef tartare with bottarga, pumpkin seed tahini and collard greens, slow-roasted root vegetables, parsnip-sauerkraut stew with pork and mushrooms, and stuffed persimmons with yogurt and almonds. The fabulous meal will be served with cocktails from Empirical Spirits, natural wine, havtorn (sea buckthorn) turmeric tonic, and Nick's very own vermouth made of rosé wine, black lime, anise, and fennel flowers. There's just room for 20 guests at 7pm, $165 per ticket.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"perspectives": {
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"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.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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