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"content": "\u003cp>[aside postID='bayareabites_122518,bayareabites_102921' label='More Thanksgiving Recipes']\u003c/p>\n\u003cp>Being a devout follower of the church of carbohydrates, I consider soft, buttery rolls an important inclusion for any Thanksgiving feast, which is, after all, the most sacred day in the entire carb calendar. But beyond being an important element of a more diverse spread, in my view dinner rolls are practically essential when it comes time for leftovers.\u003c/p>\n\u003cp>I refer, of course, to Turkey day’s vital second act, when one arises from the torpor of the meat nap and gluttony gets its second wind: turkey sandwiches are the name of the game. Without going further into the sordid details of my Thanksgiving indulgence, I assume my enthusiasm is apparent.\u003c/p>\n\u003cp>With all that said, obviously I want something special when it comes to my bread choices: hence this recipe. A far cry from the typical, unassuming Parker House roll, these are enriched with pumpkin and fragrant with slow-cooked garlic — an aroma sure to enhance the already heady bouquet of your Thanksgiving preparations.\u003c/p>\n\u003cp>Whether warm from the oven or a called back into service a few hours later, these rolls will fulfill your carb-iest dreams.\u003c/p>\n\u003ch2>Soft Pumpkin Rolls with Caramelized Garlic\u003c/h2>\n\u003cp>\u003ci>Makes 15 rolls\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9385-e1542326104436.jpg\" alt=\"Whether warm from the oven or a called back into service a few hours later, these pumpkin rolls will fulfill your carb-iest dreams.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131404\">\u003cfigcaption class=\"wp-caption-text\">Whether warm from the oven or a called back into service a few hours later, these pumpkin rolls will fulfill your carb-iest dreams. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Dough:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>¾ cup whole milk, warm to the touch\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>1 (1/4-oz) package instant yeast, about 2¼ teaspoons\u003c/li>\n\u003cli>¾ cup canned pure pumpkin, about ½ (15-oz) can\u003c/li>\n\u003cli>8 tbsp (1 stick) unsalted butter, melted\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>4 cups bread flour, divided, plus more, for dusting\u003c/li>\n\u003cli>2 ½ tsp Diamond Crystal kosher salt*\u003c/li>\n\u003cli>1 tsp flakey salt, such as Maldon or fleur de sel\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Caramelized Garlic:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>¼ cup extra virgin olive oil\u003c/li>\n\u003cli>1 head garlic, cloves peeled and trimmed (about 12-15 cloves)\u003c/li>\n\u003cli>1 tbsp fresh rosemary or thyme leaves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Start the dough by making a “sponge”: in a large bowl, combine the warm milk and honey. Sprinkle the yeast evenly over top. Add the pumpkin, melted butter, egg, and 1 cup of the flour, mixing until completely smooth and combined. Cover bowl with a damp towel or plastic wrap and set aside in a warm place to rise for at least 30 minutes or up to 1 hour.\u003c/li>\n\u003cli>Meanwhile, combine olive oil and garlic cloves in a small saucepot. Heat over medium-high heat until the garlic is sizzling and extremely fragrant, turn the heat down to low, and cover with a lid. Cook the garlic, stirring every five minutes or so to prevent uneven browning, until the cloves are completely soft and light golden in color, 25 to 30 minutes. Stir in the rosemary or thyme and remove from the heat. Set aside for at least 10 minutes to cool.\u003c/li>\n\u003cli>Uncover the \"sponge,\" which will have risen only slightly. Using a wooden spoon, mix in the kosher salt and remaining 3 cups of flour, stirring until all the flour is incorporated and a soft, sticky dough is formed. Cover again with a damp towel or plastic wrap and let rest for 10 minutes.\u003c/li>\n\u003cli>Once the dough has rested, and the garlic cooled, use a slotted spoon to lift the garlic cloves and rosemary or thyme leaves out of the oil, before adding them to the dough, along with any oil that clings to them. Set aside the remaining garlic oil to use later.\u003c/li>\n\u003cli>Using one hand to hold the bowl, and the other to mix, knead the dough in the bowl until the cloves have been distributed and an elastic dough has formed, 1 to 2 minutes (the dough will still be somewhat sticky). Cover the dough leave to rise in a warm place until doubled, 90 minutes to 2 hours.\u003c/li>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan with about half of the reserved garlic oil.\u003c/li>\n\u003cli>Turn the dough out onto a lightly floured work surface and flatten it with your hands into a rough rectangle about the size of your baking pan. Using a bench scraper or pizza wheel, cut the dough lengthwise into 3 equal strips.\u003c/li>\n\u003cli>Cut each strip crosswise into 5 equal pieces, resulting in 15 squares. Shape the rolls one at a time: place a cupped hand over a dough square, pressing into the work surface with the side of your hand before rolling the dough in a circular motion to create a ball.\u003c/li>\n\u003cli>Transfer each ball to the greased baking pan, making 3 rows of 5 each. Brush or spoon the remaining garlic oil evenly over the surface of the rolls and cover them tightly. (At this point, if you want to make them ahead, the rolls can be refrigerated for up to 24 hours).\u003c/li>\n\u003cli>Leave the rolls to rise until nearly doubled, at which point they will have expanded to nearly fill the pan (40 minutes to an hour).\u003c/li>\n\u003cli>Once risen, sprinkle the rolls evenly with the flakey salt and place them in the preheated oven. Bake for 40-50 minutes, rotating the pan halfway through, until the rolls are evenly deep golden brown (if the rolls are fully browned before the 40-minute mark, lower heat to 400º).\u003c/li>\n\u003cli>Cool the rolls for at least 10 minutes before removing from the pan and serving.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being a devout follower of the church of carbohydrates, I consider soft, buttery rolls an important inclusion for any Thanksgiving feast, which is, after all, the most sacred day in the entire carb calendar. But beyond being an important element of a more diverse spread, in my view dinner rolls are practically essential when it comes time for leftovers.\u003c/p>\n\u003cp>I refer, of course, to Turkey day’s vital second act, when one arises from the torpor of the meat nap and gluttony gets its second wind: turkey sandwiches are the name of the game. Without going further into the sordid details of my Thanksgiving indulgence, I assume my enthusiasm is apparent.\u003c/p>\n\u003cp>With all that said, obviously I want something special when it comes to my bread choices: hence this recipe. A far cry from the typical, unassuming Parker House roll, these are enriched with pumpkin and fragrant with slow-cooked garlic — an aroma sure to enhance the already heady bouquet of your Thanksgiving preparations.\u003c/p>\n\u003cp>Whether warm from the oven or a called back into service a few hours later, these rolls will fulfill your carb-iest dreams.\u003c/p>\n\u003ch2>Soft Pumpkin Rolls with Caramelized Garlic\u003c/h2>\n\u003cp>\u003ci>Makes 15 rolls\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9385-e1542326104436.jpg\" alt=\"Whether warm from the oven or a called back into service a few hours later, these pumpkin rolls will fulfill your carb-iest dreams.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131404\">\u003cfigcaption class=\"wp-caption-text\">Whether warm from the oven or a called back into service a few hours later, these pumpkin rolls will fulfill your carb-iest dreams. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Dough:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>¾ cup whole milk, warm to the touch\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>1 (1/4-oz) package instant yeast, about 2¼ teaspoons\u003c/li>\n\u003cli>¾ cup canned pure pumpkin, about ½ (15-oz) can\u003c/li>\n\u003cli>8 tbsp (1 stick) unsalted butter, melted\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>4 cups bread flour, divided, plus more, for dusting\u003c/li>\n\u003cli>2 ½ tsp Diamond Crystal kosher salt*\u003c/li>\n\u003cli>1 tsp flakey salt, such as Maldon or fleur de sel\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Caramelized Garlic:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>¼ cup extra virgin olive oil\u003c/li>\n\u003cli>1 head garlic, cloves peeled and trimmed (about 12-15 cloves)\u003c/li>\n\u003cli>1 tbsp fresh rosemary or thyme leaves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Start the dough by making a “sponge”: in a large bowl, combine the warm milk and honey. Sprinkle the yeast evenly over top. Add the pumpkin, melted butter, egg, and 1 cup of the flour, mixing until completely smooth and combined. Cover bowl with a damp towel or plastic wrap and set aside in a warm place to rise for at least 30 minutes or up to 1 hour.\u003c/li>\n\u003cli>Meanwhile, combine olive oil and garlic cloves in a small saucepot. Heat over medium-high heat until the garlic is sizzling and extremely fragrant, turn the heat down to low, and cover with a lid. Cook the garlic, stirring every five minutes or so to prevent uneven browning, until the cloves are completely soft and light golden in color, 25 to 30 minutes. Stir in the rosemary or thyme and remove from the heat. Set aside for at least 10 minutes to cool.\u003c/li>\n\u003cli>Uncover the \"sponge,\" which will have risen only slightly. Using a wooden spoon, mix in the kosher salt and remaining 3 cups of flour, stirring until all the flour is incorporated and a soft, sticky dough is formed. Cover again with a damp towel or plastic wrap and let rest for 10 minutes.\u003c/li>\n\u003cli>Once the dough has rested, and the garlic cooled, use a slotted spoon to lift the garlic cloves and rosemary or thyme leaves out of the oil, before adding them to the dough, along with any oil that clings to them. Set aside the remaining garlic oil to use later.\u003c/li>\n\u003cli>Using one hand to hold the bowl, and the other to mix, knead the dough in the bowl until the cloves have been distributed and an elastic dough has formed, 1 to 2 minutes (the dough will still be somewhat sticky). Cover the dough leave to rise in a warm place until doubled, 90 minutes to 2 hours.\u003c/li>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan with about half of the reserved garlic oil.\u003c/li>\n\u003cli>Turn the dough out onto a lightly floured work surface and flatten it with your hands into a rough rectangle about the size of your baking pan. Using a bench scraper or pizza wheel, cut the dough lengthwise into 3 equal strips.\u003c/li>\n\u003cli>Cut each strip crosswise into 5 equal pieces, resulting in 15 squares. Shape the rolls one at a time: place a cupped hand over a dough square, pressing into the work surface with the side of your hand before rolling the dough in a circular motion to create a ball.\u003c/li>\n\u003cli>Transfer each ball to the greased baking pan, making 3 rows of 5 each. Brush or spoon the remaining garlic oil evenly over the surface of the rolls and cover them tightly. (At this point, if you want to make them ahead, the rolls can be refrigerated for up to 24 hours).\u003c/li>\n\u003cli>Leave the rolls to rise until nearly doubled, at which point they will have expanded to nearly fill the pan (40 minutes to an hour).\u003c/li>\n\u003cli>Once risen, sprinkle the rolls evenly with the flakey salt and place them in the preheated oven. Bake for 40-50 minutes, rotating the pan halfway through, until the rolls are evenly deep golden brown (if the rolls are fully browned before the 40-minute mark, lower heat to 400º).\u003c/li>\n\u003cli>Cool the rolls for at least 10 minutes before removing from the pan and serving.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Should You Keep Taking Those Fish Oil And Vitamin D Pills?",
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"content": "\u003cp>Nearly 19 million Americans \u003ca href=\"https://nccih.nih.gov/health/omega3/introduction.htm\">take fish oil\u003c/a> supplements and \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/20181782?dopt=Abstract\">some 37 percent\u003c/a> of us take vitamin D. Many may be motivated by research that has suggested these pills can protect heart health and prevent cancer. On Saturday, NPR \u003ca href=\"https://www.npr.org/sections/health-shots/2018/11/10/666545527/vitamin-d-and-fish-oil-supplements-disappoint-in-long-awaited-study-results\">published a story \u003c/a>on long-awaited research on both supplements that called those claims into question. \u003c/p>\n\u003cp>The findings of the trial, called VITAL, were complex. When researchers looked at cancer and overall cardiovascular events, they found no protective benefit from taking vitamin D or fish oil supplements. But when they looked only at heart attacks, they did find a benefit, especially for African-Americans and people who eat little fish. (Researchers say further study is needed to see whether those benefits hold up.)\u003c/p>\n\u003cp>The story prompted a wave of questions from our readers and listeners. Many of you wrote in asking, essentially, should I stop taking these supplements? \u003c/p>\n\u003cp>To get answers to some of your questions, we spoke with \u003ca href=\"https://www.hsph.harvard.edu/joann-manson/\">Dr. JoAnn Manson\u003c/a>, chief of the Division of Preventive Medicine, Department of Medicine, at Brigham and Women's Hospital, who headed the VITAL trial. We also turned to \u003ca href=\"https://hnrca.tufts.edu/research/labs/bone-metabolism/bess-dawson-hughes-m-d/\">Dr. Bess Dawson-Hughes\u003c/a>, senior scientist and director of the Bone Metabolism Laboratory at Tufts University School of Medicine.\u003c/p>\n\u003cp>\u003cstrong>The findings of the VITAL study cast doubt on benefits of fish oil for cancer and cardiovascular disease. Should people just throw out their pills? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>JoAnn Manson: \u003c/strong>No. For those already taking supplements, our findings do not offer a clear reason to stop. If you want to consider starting, our recommendation is to talk with your health care provider, but this does not need to be done on an urgent basis. We do caution against taking very high doses, but at the level fish oil [was taken] in our study there were no significant adverse effects. In addition, while fish oil did not reduce the risk of stroke or other cardiovascular problems, it did reduce the risk of heart attack by 28 percent and that is a significant finding. \u003c/p>\n\u003cp>Previous research suggests fish oil may have greater benefits for heart health than for reducing stroke, because there are some mechanisms — such as reducing irregular heart rhythm — which would be more important for heart attack than for stroke. \u003c/p>\n\u003cp>\u003cstrong>What about diet? Isn't that a better way to get omega-3 fatty acids?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Manson: \u003c/strong>We encourage people to eat fish and get these omega-3s in the diet. There may be other benefits as well. For example, fish may replace red meat, saturated fat, processed foods and generally lead to a healthier diet. However, some people don't like fish, won't eat fish and so there might be a role for taking the supplement.\u003c/p>\n\u003cp>In our study, those who had low fish consumption were more likely to benefit from fish oil supplements. Those who were already having two or more servings of fish per week did not appear to have clear benefit. But those eating less than 1 1/2 fish servings per week saw a 40 percent reduction in heart attack compared to placebo. \u003c/p>\n\u003cp>\u003cstrong>What about for vitamin D supplements — is there any reason to take them?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bess Dawson-Hughes:\u003c/strong> In the VITAL study, participants entered the trial with adequate levels of vitamin D as measured in their blood. So the question there was, if you have enough vitamin D, will adding more add value? And they have answered that question quite clearly that for cancer and cardiovascular disease, the answer is no. I would conclude that if you already have adequate levels of vitamin D, adding more won't protect you against cardiovascular disease and cancer.\u003c/p>\n\u003cp>But you can't decide yes or no on vitamin D supplements on the basis of these findings, because they didn't take into account the benefits of vitamin D together with calcium for bone health. \u003c/p>\n\u003cp>Vitamin D has historically and traditionally been considered important for bone health. We know inadequate levels of vitamin D are associated with problems like less calcium absorption, less bone formation and, in extreme cases, more fractures. \u003c/p>\n\u003cp>\u003cstrong>Should people who don't get a lot of sunlight or people who have darker skin be worried about their vitamin D levels? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Dawson-Hughes:\u003c/strong>\u003cem> \u003c/em>If you don't have adequate vitamin D levels, then you need to make sure you get what the \u003ca href=\"https://ods.od.nih.gov/factsheets/VitaminD-Consumer/\">Institute of Medicine recommends\u003c/a>, which is 600-800 international units per day [for adults, depending on age]. Most people cannot get that in their diet because vitamin D is in very few foods, such as fatty fish and egg yolks. And, of course, in the wintertime you make very little vitamin D because there's less sunlight.\u003c/p>\n\u003cp>For people at high risk of vitamin D deficiency, it's recommended they do have vitamin D levels measured and they take supplements to bring vitamin D levels up to what the guidelines recommend. \u003c/p>\n\u003cp>Those at high risk include individuals who have darker skin, which reduces the ability of the body to synthesize vitamin D from ultraviolet rays from the sun; individuals who wear sunscreen consistently and thoroughly; individuals who wear clothing that covers much of their body; highly overweight people and those who are rarely outside, such as nursing home residents. These people should have their vitamin D levels tested to determine whether they should take supplements. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Generally speaking, for someone with light skin in a temperate climate at midday, 10 minutes of direct exposure to the sun over 10 percent of your body — such as your arms and face — will give you what you need to make adequate levels of vitamin D. \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=Should+You+Keep+Taking+Those+Fish+Oil+And+Vitamin+D+Pills%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"headline": "Should You Keep Taking Those Fish Oil And Vitamin D Pills?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nearly 19 million Americans \u003ca href=\"https://nccih.nih.gov/health/omega3/introduction.htm\">take fish oil\u003c/a> supplements and \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/20181782?dopt=Abstract\">some 37 percent\u003c/a> of us take vitamin D. Many may be motivated by research that has suggested these pills can protect heart health and prevent cancer. On Saturday, NPR \u003ca href=\"https://www.npr.org/sections/health-shots/2018/11/10/666545527/vitamin-d-and-fish-oil-supplements-disappoint-in-long-awaited-study-results\">published a story \u003c/a>on long-awaited research on both supplements that called those claims into question. \u003c/p>\n\u003cp>The findings of the trial, called VITAL, were complex. When researchers looked at cancer and overall cardiovascular events, they found no protective benefit from taking vitamin D or fish oil supplements. But when they looked only at heart attacks, they did find a benefit, especially for African-Americans and people who eat little fish. (Researchers say further study is needed to see whether those benefits hold up.)\u003c/p>\n\u003cp>The story prompted a wave of questions from our readers and listeners. Many of you wrote in asking, essentially, should I stop taking these supplements? \u003c/p>\n\u003cp>To get answers to some of your questions, we spoke with \u003ca href=\"https://www.hsph.harvard.edu/joann-manson/\">Dr. JoAnn Manson\u003c/a>, chief of the Division of Preventive Medicine, Department of Medicine, at Brigham and Women's Hospital, who headed the VITAL trial. We also turned to \u003ca href=\"https://hnrca.tufts.edu/research/labs/bone-metabolism/bess-dawson-hughes-m-d/\">Dr. Bess Dawson-Hughes\u003c/a>, senior scientist and director of the Bone Metabolism Laboratory at Tufts University School of Medicine.\u003c/p>\n\u003cp>\u003cstrong>The findings of the VITAL study cast doubt on benefits of fish oil for cancer and cardiovascular disease. Should people just throw out their pills? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>JoAnn Manson: \u003c/strong>No. For those already taking supplements, our findings do not offer a clear reason to stop. If you want to consider starting, our recommendation is to talk with your health care provider, but this does not need to be done on an urgent basis. We do caution against taking very high doses, but at the level fish oil [was taken] in our study there were no significant adverse effects. In addition, while fish oil did not reduce the risk of stroke or other cardiovascular problems, it did reduce the risk of heart attack by 28 percent and that is a significant finding. \u003c/p>\n\u003cp>Previous research suggests fish oil may have greater benefits for heart health than for reducing stroke, because there are some mechanisms — such as reducing irregular heart rhythm — which would be more important for heart attack than for stroke. \u003c/p>\n\u003cp>\u003cstrong>What about diet? Isn't that a better way to get omega-3 fatty acids?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Manson: \u003c/strong>We encourage people to eat fish and get these omega-3s in the diet. There may be other benefits as well. For example, fish may replace red meat, saturated fat, processed foods and generally lead to a healthier diet. However, some people don't like fish, won't eat fish and so there might be a role for taking the supplement.\u003c/p>\n\u003cp>In our study, those who had low fish consumption were more likely to benefit from fish oil supplements. Those who were already having two or more servings of fish per week did not appear to have clear benefit. But those eating less than 1 1/2 fish servings per week saw a 40 percent reduction in heart attack compared to placebo. \u003c/p>\n\u003cp>\u003cstrong>What about for vitamin D supplements — is there any reason to take them?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Bess Dawson-Hughes:\u003c/strong> In the VITAL study, participants entered the trial with adequate levels of vitamin D as measured in their blood. So the question there was, if you have enough vitamin D, will adding more add value? And they have answered that question quite clearly that for cancer and cardiovascular disease, the answer is no. I would conclude that if you already have adequate levels of vitamin D, adding more won't protect you against cardiovascular disease and cancer.\u003c/p>\n\u003cp>But you can't decide yes or no on vitamin D supplements on the basis of these findings, because they didn't take into account the benefits of vitamin D together with calcium for bone health. \u003c/p>\n\u003cp>Vitamin D has historically and traditionally been considered important for bone health. We know inadequate levels of vitamin D are associated with problems like less calcium absorption, less bone formation and, in extreme cases, more fractures. \u003c/p>\n\u003cp>\u003cstrong>Should people who don't get a lot of sunlight or people who have darker skin be worried about their vitamin D levels? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Dawson-Hughes:\u003c/strong>\u003cem> \u003c/em>If you don't have adequate vitamin D levels, then you need to make sure you get what the \u003ca href=\"https://ods.od.nih.gov/factsheets/VitaminD-Consumer/\">Institute of Medicine recommends\u003c/a>, which is 600-800 international units per day [for adults, depending on age]. Most people cannot get that in their diet because vitamin D is in very few foods, such as fatty fish and egg yolks. And, of course, in the wintertime you make very little vitamin D because there's less sunlight.\u003c/p>\n\u003cp>For people at high risk of vitamin D deficiency, it's recommended they do have vitamin D levels measured and they take supplements to bring vitamin D levels up to what the guidelines recommend. \u003c/p>\n\u003cp>Those at high risk include individuals who have darker skin, which reduces the ability of the body to synthesize vitamin D from ultraviolet rays from the sun; individuals who wear sunscreen consistently and thoroughly; individuals who wear clothing that covers much of their body; highly overweight people and those who are rarely outside, such as nursing home residents. These people should have their vitamin D levels tested to determine whether they should take supplements. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Generally speaking, for someone with light skin in a temperate climate at midday, 10 minutes of direct exposure to the sun over 10 percent of your body — such as your arms and face — will give you what you need to make adequate levels of vitamin D. \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=Should+You+Keep+Taking+Those+Fish+Oil+And+Vitamin+D+Pills%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bay Area Restaurants to Eat Thanksgiving Dinner on Thanksgiving",
"title": "5 Bay Area Restaurants to Eat Thanksgiving Dinner on Thanksgiving",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This post was originally published on November 14, 2018, and was updated October 24, 2019.\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe it’s your first Thanksgiving away from your family. Maybe you’re one of the few people that stayed behind in the city because your hand-selected non-nuclear family consisting of voluntarily insane friends also stayed in the city. Either way, while you might not crave the tradition of being grilled by your family members about your unconventional lifestyle — because let’s face it, if you ended up in San Francisco you’re the black sheep of your family — most of us crave the tradition of nostalgia. Nostalgia: that warm blanket of memories that can send your brain into a frenzy from a mere whiff of spices, the smell of the rain, the sound of a nearby church bell while your living room curtains flow in the breeze. These — along with a moment of temporary insanity — are the feelings that make you want to recreate a holiday roundtable of friends and feast.\u003c/span>\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/563+Ruger+St,+San+Francisco,+CA+94129/@37.7973428,-122.4506267,17z/data=!3m1!4b1!4m5!3m4!1s0x8085872b42804c3d:0xa56868360abcda36!8m2!3d37.7973386!4d-122.4484327?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003cbr>\n\u003cb>Price: $68 person (Call for availability)\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_131171\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-131171 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-520x390.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Image of the meatloaf dinner at Presidio Social Club with permission of Christian S. via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every year the \u003ca href=\"http://www.presidiosocialclub.com/\" target=\"_blank\" rel=\"noopener\">Presidio Social Club\u003c/a> offers a prix fixe 3-course Holiday Menu on Thanksgiving. It replaces their daily menu and is served from Noon until 7pm. \u003c/span>\u003cspan style=\"font-weight: 400\">The menu usually features classic Thanksgiving favorites, with this year’s menu including the following:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Harvest salad with Fuyu persimmons // Butternut Squash Soup with Coconut Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Classic roast turkey with wild mushroom and sage stuffing, mashed potatoes, brussel sprouts, braised winter greens, giblet gravy, cranberry sauce, and homemade rolls. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Bourbon chocolate pecan pie with whipped creme fraiche // Classic pumpkin pie\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">PSC’s General Manager, Steve Grant, stated: “\u003c/span>\u003cspan style=\"font-weight: 400\">We have been doing Thanksgiving Dinner at the restaurant since we opened 11 years ago. It was a natural extension of being a \"club\" (without the dues), the same way your family might go to Thanksgiving dinner at the Country Club. We try to do special events throughout the year that our regulars and newcomers bond with, such as a Summer BBQ series every Wednesday, Pig Roasts on Sundays during the early Summer, and Clambakes every Sunday night during mid-late Summer.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you’re not up to mingling this Thanksgiving, but still want dessert, Presidio Social Club also offers their Bourbon chocolate pecan, classic pumpkin and toasted coconut cream pies on pre-order starting at $40 each. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vegetarian, vegan and gluten-free dishes available with advance notice. \u003c/span>\u003c/p>\n\u003ch2>The Old Clam House\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/299+Bayshore+Blvd,+San+Francisco,+CA+94124/@37.7430905,-122.4070428,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e54784ae58b:0x6de30cad5f0f0df6!8m2!3d37.7430863!4d-122.4048488?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">299 Bayshore Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94124\u003cbr>\n\u003cb>Price: $39.99/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130437\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130437\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/ed-u-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-520x390.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Exterior vintage neon sign photo of The Clam House with permission of Ed U. via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s San Francisco’s oldest restaurant standing in the same location since 1861. When the \u003ca href=\"https://theoldclamhousesf.com/\" target=\"_blank\" rel=\"noopener\">Old Clam House\u003c/a> first opened, it was on the shoreline and surrounded by marshland. While it might seem out of place now, the area was thriving with fisherman harvesting oysters and bringing in their daily catches of Dungeness crab. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you want to experience a true San Franciscan Thanksgiving, then enjoy a side of clam chowder or cioppino — that lovely dish of Dungeness crab, scallops and mussels in a light tomato broth — with your traditional turkey dinner at this legendary spot on Bayshore Blvd. The Thanksgiving menu also serves up roasted turkey with gravy, stuffing, cranberry relish, potatoes, veggies and pumpkin pie. Their daily menu will also be available, where you can choose from Crab Alfredo, Sand Dabs, Roasted Chicken, and hot Dungeness Crab in their secret garlic butter sauce. Hopefully, you can nab one of their little private dining tables behind the curtains.\u003c/span>\u003c/p>\n\u003ch2>The Cavalier\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/360+Jessie+St,+San+Francisco,+CA+94103/@37.7833401,-122.4091873,17z/data=!3m1!4b1!4m5!3m4!1s0x808580867f37d0b9:0x3ea421cd896a9ffc!8m2!3d37.7833359!4d-122.4069933?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">360 Jessie St\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cb>Price: $80/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130438\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130438\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-800x354.jpg\" alt=\"\" width=\"800\" height=\"354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-800x354.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-160x71.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-768x340.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-1020x451.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-960x425.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-240x106.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-375x166.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-520x230.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized.jpg 1130w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Image of roasted chicken dinner with mashed potatoes and roasted carrots courtesy of The Cavalier\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This \u003ca href=\"https://thecavaliersf.com/\" target=\"_blank\" rel=\"noopener\">London inspired brasserie\u003c/a> has offered a British inspired prix fixe Thanksgiving Day menu for lunch and dinner since they opened their doors in 2013. The fox hunting room with the red walls, banquette and few tables are the ideal surroundings to take your time and pretend you’re a posh Brit in a 19th century traditional gentlemen’s club. Billiards and cigars, anyone? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before that, you may want to consider dining on Chef Jennifer Puccio’s lamb loin, grass-fed ribeye, salmon, sticky toffee pudding and pumpkin steamed pudding. Or, you can go the traditional route and have a heritage turkey dinner with mashed potatoes, brussel sprouts and stuffing. All with a California aesthetic. Just be warned, it’s all served family style. \u003c/span>\u003c/p>\n\u003ch2>Shan Dong Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/328+10th+St+%23101,+Oakland,+CA+94607/@37.8005789,-122.2719975,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80b5c6d4fcb7:0xdbd76459073fa135!8m2!3d37.8005789!4d-122.2698035\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">328 10th St Ste 101, \u003c/span>\u003c/a>\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cb>Price: $15/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130439\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130439\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/michael-n-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-520x346.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo of beef chow mein noodles at Shan Dong Restaurant with permission of Michael N. via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Operating in this location since the 1990s, this \u003ca href=\"http://shandongoakland.com/\" target=\"_blank\" rel=\"noopener\">Oakland Chinatown institution\u003c/a> will give you all the holiday feels without breaking the bank. Shandong is a coastal region in China and its food is one of China’s eight classic cuisines, with noodles and lightly seasoned dumplings being staples. Noodles with sesame paste, made of ground white sesame seeds, is one of Shan Dong Restaurant’s most popular dishes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although your traditional American Thanksgiving fixings won’t be present, there is nothing more comforting than sitting around a table with friends and family sharing various dishes like dry fried ribs, blistered green beans and, of course, an extra $1 for Shan Dong's famous hand-pulled noodles. Not everyone celebrates the holidays in the way the media portrays and you don't have to — this is especially true on Christmas. Anticipate a full restaurant and possibly a long wait; they do not accept reservations. But, there’s always the option of takeout and enjoying in the comfort of your own home.\u003c/span>\u003c/p>\n\u003ch2>Harry's HofBrau\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/14900+E+14th+St,+San+Leandro,+CA+94578/@37.7066045,-122.1316199,17z/data=!3m1!4b1!4m5!3m4!1s0x808f902acb7d81a7:0x391913d7ccb9340b!8m2!3d37.7066003!4d-122.1294259?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">14900 E 14th St\u003c/a>\u003cbr>\nSan Leandro, CA 94578\u003cbr>\n\u003cb>Price: $20/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130447\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/john-d-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-520x346.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Image of the turkey dinner at Harry’s Hofbrau with permission of John Dyke via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.harryshofbrau.com/\" target=\"_blank\" rel=\"noopener\">Harry's HofBrau\u003c/a> has been serving up comfort food classics since it opened in 1954. Technically, you can get a Thanksgiving-esque dinner at Harry’s two locations year round. Seriously, year round. Harry’s Hofbrau is opened seven days a week from 11:00AM - 11:00PM with Christmas Day being “the only day [they] close.” Seven days of glistening, monstrous meat roasts freshly carved right in front of your very eyes. Harry’s focus has always been on the whole roasted turkey, so much so that they serve over 1,000,000 pounds of turkey each year. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you have nowhere to go (or have had enough of the family drama and need a break), come to Harry’s. You can watch the game, have a whole roasted turkey dinner and sip on a pint of beer from one of their 28 taps of surprisingly decent craft beers. Both Harry’s locations are open from 12PM-8PM on Thanksgiving, “no reservations are needed, no matter how large your group is.” You can mow down a little turkey (light and dark meat) or ham with your gravy, a Caesar salad, mixed vegetables, a scoop of stuffing, a scoop of mashed potatoes, a big dinner roll, cranberry sauce and a slice of pumpkin pie.\u003c/span>\u003c/p>\n\n",
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"excerpt": "We created a list of five Bay Area eateries, from traditional to affordable, where you can eat Thanksgiving dinner on Thanksgiving. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This post was originally published on November 14, 2018, and was updated October 24, 2019.\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe it’s your first Thanksgiving away from your family. Maybe you’re one of the few people that stayed behind in the city because your hand-selected non-nuclear family consisting of voluntarily insane friends also stayed in the city. Either way, while you might not crave the tradition of being grilled by your family members about your unconventional lifestyle — because let’s face it, if you ended up in San Francisco you’re the black sheep of your family — most of us crave the tradition of nostalgia. Nostalgia: that warm blanket of memories that can send your brain into a frenzy from a mere whiff of spices, the smell of the rain, the sound of a nearby church bell while your living room curtains flow in the breeze. These — along with a moment of temporary insanity — are the feelings that make you want to recreate a holiday roundtable of friends and feast.\u003c/span>\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/563+Ruger+St,+San+Francisco,+CA+94129/@37.7973428,-122.4506267,17z/data=!3m1!4b1!4m5!3m4!1s0x8085872b42804c3d:0xa56868360abcda36!8m2!3d37.7973386!4d-122.4484327?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003cbr>\n\u003cb>Price: $68 person (Call for availability)\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_131171\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-131171 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-520x390.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Image of the meatloaf dinner at Presidio Social Club with permission of Christian S. via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every year the \u003ca href=\"http://www.presidiosocialclub.com/\" target=\"_blank\" rel=\"noopener\">Presidio Social Club\u003c/a> offers a prix fixe 3-course Holiday Menu on Thanksgiving. It replaces their daily menu and is served from Noon until 7pm. \u003c/span>\u003cspan style=\"font-weight: 400\">The menu usually features classic Thanksgiving favorites, with this year’s menu including the following:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Harvest salad with Fuyu persimmons // Butternut Squash Soup with Coconut Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Classic roast turkey with wild mushroom and sage stuffing, mashed potatoes, brussel sprouts, braised winter greens, giblet gravy, cranberry sauce, and homemade rolls. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Bourbon chocolate pecan pie with whipped creme fraiche // Classic pumpkin pie\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">PSC’s General Manager, Steve Grant, stated: “\u003c/span>\u003cspan style=\"font-weight: 400\">We have been doing Thanksgiving Dinner at the restaurant since we opened 11 years ago. It was a natural extension of being a \"club\" (without the dues), the same way your family might go to Thanksgiving dinner at the Country Club. We try to do special events throughout the year that our regulars and newcomers bond with, such as a Summer BBQ series every Wednesday, Pig Roasts on Sundays during the early Summer, and Clambakes every Sunday night during mid-late Summer.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you’re not up to mingling this Thanksgiving, but still want dessert, Presidio Social Club also offers their Bourbon chocolate pecan, classic pumpkin and toasted coconut cream pies on pre-order starting at $40 each. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vegetarian, vegan and gluten-free dishes available with advance notice. \u003c/span>\u003c/p>\n\u003ch2>The Old Clam House\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/299+Bayshore+Blvd,+San+Francisco,+CA+94124/@37.7430905,-122.4070428,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e54784ae58b:0x6de30cad5f0f0df6!8m2!3d37.7430863!4d-122.4048488?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">299 Bayshore Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94124\u003cbr>\n\u003cb>Price: $39.99/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130437\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130437\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/ed-u-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-520x390.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Exterior vintage neon sign photo of The Clam House with permission of Ed U. via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s San Francisco’s oldest restaurant standing in the same location since 1861. When the \u003ca href=\"https://theoldclamhousesf.com/\" target=\"_blank\" rel=\"noopener\">Old Clam House\u003c/a> first opened, it was on the shoreline and surrounded by marshland. While it might seem out of place now, the area was thriving with fisherman harvesting oysters and bringing in their daily catches of Dungeness crab. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you want to experience a true San Franciscan Thanksgiving, then enjoy a side of clam chowder or cioppino — that lovely dish of Dungeness crab, scallops and mussels in a light tomato broth — with your traditional turkey dinner at this legendary spot on Bayshore Blvd. The Thanksgiving menu also serves up roasted turkey with gravy, stuffing, cranberry relish, potatoes, veggies and pumpkin pie. Their daily menu will also be available, where you can choose from Crab Alfredo, Sand Dabs, Roasted Chicken, and hot Dungeness Crab in their secret garlic butter sauce. Hopefully, you can nab one of their little private dining tables behind the curtains.\u003c/span>\u003c/p>\n\u003ch2>The Cavalier\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/360+Jessie+St,+San+Francisco,+CA+94103/@37.7833401,-122.4091873,17z/data=!3m1!4b1!4m5!3m4!1s0x808580867f37d0b9:0x3ea421cd896a9ffc!8m2!3d37.7833359!4d-122.4069933?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">360 Jessie St\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cb>Price: $80/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130438\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130438\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-800x354.jpg\" alt=\"\" width=\"800\" height=\"354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-800x354.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-160x71.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-768x340.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-1020x451.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-960x425.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-240x106.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-375x166.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-520x230.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized.jpg 1130w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Image of roasted chicken dinner with mashed potatoes and roasted carrots courtesy of The Cavalier\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This \u003ca href=\"https://thecavaliersf.com/\" target=\"_blank\" rel=\"noopener\">London inspired brasserie\u003c/a> has offered a British inspired prix fixe Thanksgiving Day menu for lunch and dinner since they opened their doors in 2013. The fox hunting room with the red walls, banquette and few tables are the ideal surroundings to take your time and pretend you’re a posh Brit in a 19th century traditional gentlemen’s club. Billiards and cigars, anyone? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before that, you may want to consider dining on Chef Jennifer Puccio’s lamb loin, grass-fed ribeye, salmon, sticky toffee pudding and pumpkin steamed pudding. Or, you can go the traditional route and have a heritage turkey dinner with mashed potatoes, brussel sprouts and stuffing. All with a California aesthetic. Just be warned, it’s all served family style. \u003c/span>\u003c/p>\n\u003ch2>Shan Dong Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/328+10th+St+%23101,+Oakland,+CA+94607/@37.8005789,-122.2719975,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80b5c6d4fcb7:0xdbd76459073fa135!8m2!3d37.8005789!4d-122.2698035\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">328 10th St Ste 101, \u003c/span>\u003c/a>\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cb>Price: $15/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130439\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130439\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/michael-n-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-520x346.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo of beef chow mein noodles at Shan Dong Restaurant with permission of Michael N. via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Operating in this location since the 1990s, this \u003ca href=\"http://shandongoakland.com/\" target=\"_blank\" rel=\"noopener\">Oakland Chinatown institution\u003c/a> will give you all the holiday feels without breaking the bank. Shandong is a coastal region in China and its food is one of China’s eight classic cuisines, with noodles and lightly seasoned dumplings being staples. Noodles with sesame paste, made of ground white sesame seeds, is one of Shan Dong Restaurant’s most popular dishes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although your traditional American Thanksgiving fixings won’t be present, there is nothing more comforting than sitting around a table with friends and family sharing various dishes like dry fried ribs, blistered green beans and, of course, an extra $1 for Shan Dong's famous hand-pulled noodles. Not everyone celebrates the holidays in the way the media portrays and you don't have to — this is especially true on Christmas. Anticipate a full restaurant and possibly a long wait; they do not accept reservations. But, there’s always the option of takeout and enjoying in the comfort of your own home.\u003c/span>\u003c/p>\n\u003ch2>Harry's HofBrau\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/14900+E+14th+St,+San+Leandro,+CA+94578/@37.7066045,-122.1316199,17z/data=!3m1!4b1!4m5!3m4!1s0x808f902acb7d81a7:0x391913d7ccb9340b!8m2!3d37.7066003!4d-122.1294259?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">14900 E 14th St\u003c/a>\u003cbr>\nSan Leandro, CA 94578\u003cbr>\n\u003cb>Price: $20/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130447\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/john-d-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-520x346.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Image of the turkey dinner at Harry’s Hofbrau with permission of John Dyke via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.harryshofbrau.com/\" target=\"_blank\" rel=\"noopener\">Harry's HofBrau\u003c/a> has been serving up comfort food classics since it opened in 1954. Technically, you can get a Thanksgiving-esque dinner at Harry’s two locations year round. Seriously, year round. Harry’s Hofbrau is opened seven days a week from 11:00AM - 11:00PM with Christmas Day being “the only day [they] close.” Seven days of glistening, monstrous meat roasts freshly carved right in front of your very eyes. Harry’s focus has always been on the whole roasted turkey, so much so that they serve over 1,000,000 pounds of turkey each year. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you have nowhere to go (or have had enough of the family drama and need a break), come to Harry’s. You can watch the game, have a whole roasted turkey dinner and sip on a pint of beer from one of their 28 taps of surprisingly decent craft beers. Both Harry’s locations are open from 12PM-8PM on Thanksgiving, “no reservations are needed, no matter how large your group is.” You can mow down a little turkey (light and dark meat) or ham with your gravy, a Caesar salad, mixed vegetables, a scoop of stuffing, a scoop of mashed potatoes, a big dinner roll, cranberry sauce and a slice of pumpkin pie.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='bayareabites_131145,bayareabites_128103' label='More Spring Recipes']\u003cbr>\n\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>This is my go-to summer salad. It’s simple, easy, delicious and full of great textures. You could even grow some of your own squash as it only takes a little plot of garden...and it’s so cool to pick your own veggies.\u003c/p>\n\u003cp>I ate this dish on my very first trip to Spain way back in the early 90’s in a little tapas bar on a tiny street in Barcelona, and I’ve been making variations of it ever since. The one ingredient that you must choose carefully are boquerones...little white pickled Spanish anchovies. They are essential to this dish and even people who don’t like anchovies love boquerones. If you can’t find them prepared, you can make your own with locally caught anchovies marinated in a little white wine vinegar.\u003c/p>\n\u003cp>A hunk of fresh bread with dishes of boquerones and a glass of sherry or wine are probably \u003ci>the\u003c/i> ingredients that motivated me to create Shakewell, my restaurant in Oakland. As a chef, you end up cooking all sorts of food from many lands and I’ve made a lot of Italian, French and American dishes. But I love Spain and Spanish food — the clean flavors, the simplicity — and when I opened my own place, it had to be making food from the Iberian Peninsula. At Shakewell, we always have our own boquerones on the menu, marinated with olives and served with grilled bread.\u003c/p>\n\u003cp>A warm night, friends, glasses of wine and a big bowl of this salad will make your friends happy, and you will be loved forever!\u003c/p>\n\u003ch2>Shaved Summer Squash Salad\u003c/h2>\n\u003cp>\u003ci>Makes about 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131215\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4956-e1541717520369.jpg\" alt=\"Shaved squash salad with boquerones.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Shaved squash salad with boquerones. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Vinaigrette:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>¼ cup white balsamic vinegar\u003c/li>\n\u003cli>¾ cup extra virgin olive oil\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Salad:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cli>1 pound summer squash such as zucchini, patty pan, Ronde de Nice, Gold Bar, or whatever squash you fancy that looks nice at the market.\u003c/li>\n\u003cli>2 cups cherry tomatoes, halved\u003c/li>\n\u003cli>¼ cup green olives, roughly chopped\u003c/li>\n\u003cli>1 bunch fresh basil leaves, torn into pieces\u003c/li>\n\u003cli>1 cup shaved parmesan cheese\u003c/li>\n\u003cli>1 cup olive oil croutons (see recipe below)\u003c/li>\n\u003cli>16 Spanish boquerones or marinated white anchovies\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>To make the vinaigrette, combine the honey and vinegar and whisk until the honey has dissolved.\u003c/li>\n\u003cli>Drizzle in the olive oil, whisking continuously; season with salt and pepper. Set aside.\u003c/li>\n\u003cli>Using a mandolin, thinly slice the squash.\u003c/li>\n\u003cli>In a large bowl, combine the squash and tomato halves and sprinkle with salt. Drizzle with the vinaigrette and set aside for 5 minutes before adding the basil leaves, half the parmesan, olives and croutons. Toss to coat all of the ingredients with the vinaigrette.\u003c/li>\n\u003cli>Arrange on a serving platter or plate, add more shaved cheese and arrange the boquerones on top. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131214\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131214\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5010-1-e1541717440270.jpg\" alt=\"Chef Jen Biesty with her shaved squash salad with boquerones.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with her shaved squash salad with boquerones. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Olive Oil Croutons\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Makes 2 cups\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>¼ loaf of country bread such as pain au levain, sweet batard or sourdough\u003c/li>\n\u003cli>¼ cup olive oil\u003c/li>\n\u003cli>salt and pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>Preheat oven to 375 degrees F.\u003c/li>\n\u003cli>Remove the crust from the loaf and, using your hands, pull apart the bread to make roughly shaped pieces that are about the size of a cherry.\u003c/li>\n\u003cli>Place the bread in a mixing bowl and generously drizzle with oil and sprinkle with salt and pepper. Toss well so that it is saturated evenly.\u003c/li>\n\u003cli>Dump the croutons onto a shallow baking pan or cookie sheet. Bake for 8 to 12 minutes or until lightly brown and toasted. Let cool.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\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>This is my go-to summer salad. It’s simple, easy, delicious and full of great textures. You could even grow some of your own squash as it only takes a little plot of garden...and it’s so cool to pick your own veggies.\u003c/p>\n\u003cp>I ate this dish on my very first trip to Spain way back in the early 90’s in a little tapas bar on a tiny street in Barcelona, and I’ve been making variations of it ever since. The one ingredient that you must choose carefully are boquerones...little white pickled Spanish anchovies. They are essential to this dish and even people who don’t like anchovies love boquerones. If you can’t find them prepared, you can make your own with locally caught anchovies marinated in a little white wine vinegar.\u003c/p>\n\u003cp>A hunk of fresh bread with dishes of boquerones and a glass of sherry or wine are probably \u003ci>the\u003c/i> ingredients that motivated me to create Shakewell, my restaurant in Oakland. As a chef, you end up cooking all sorts of food from many lands and I’ve made a lot of Italian, French and American dishes. But I love Spain and Spanish food — the clean flavors, the simplicity — and when I opened my own place, it had to be making food from the Iberian Peninsula. At Shakewell, we always have our own boquerones on the menu, marinated with olives and served with grilled bread.\u003c/p>\n\u003cp>A warm night, friends, glasses of wine and a big bowl of this salad will make your friends happy, and you will be loved forever!\u003c/p>\n\u003ch2>Shaved Summer Squash Salad\u003c/h2>\n\u003cp>\u003ci>Makes about 4 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131215\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF4956-e1541717520369.jpg\" alt=\"Shaved squash salad with boquerones.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Shaved squash salad with boquerones. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Vinaigrette:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>¼ cup white balsamic vinegar\u003c/li>\n\u003cli>¾ cup extra virgin olive oil\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Salad:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cli>1 pound summer squash such as zucchini, patty pan, Ronde de Nice, Gold Bar, or whatever squash you fancy that looks nice at the market.\u003c/li>\n\u003cli>2 cups cherry tomatoes, halved\u003c/li>\n\u003cli>¼ cup green olives, roughly chopped\u003c/li>\n\u003cli>1 bunch fresh basil leaves, torn into pieces\u003c/li>\n\u003cli>1 cup shaved parmesan cheese\u003c/li>\n\u003cli>1 cup olive oil croutons (see recipe below)\u003c/li>\n\u003cli>16 Spanish boquerones or marinated white anchovies\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>To make the vinaigrette, combine the honey and vinegar and whisk until the honey has dissolved.\u003c/li>\n\u003cli>Drizzle in the olive oil, whisking continuously; season with salt and pepper. Set aside.\u003c/li>\n\u003cli>Using a mandolin, thinly slice the squash.\u003c/li>\n\u003cli>In a large bowl, combine the squash and tomato halves and sprinkle with salt. Drizzle with the vinaigrette and set aside for 5 minutes before adding the basil leaves, half the parmesan, olives and croutons. Toss to coat all of the ingredients with the vinaigrette.\u003c/li>\n\u003cli>Arrange on a serving platter or plate, add more shaved cheese and arrange the boquerones on top. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131214\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131214\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/DSCF5010-1-e1541717440270.jpg\" alt=\"Chef Jen Biesty with her shaved squash salad with boquerones.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chef Jen Biesty with her shaved squash salad with boquerones. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Olive Oil Croutons\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Makes 2 cups\u003c/i>\u003c/p>\n\u003cul>\n\u003cli>¼ loaf of country bread such as pain au levain, sweet batard or sourdough\u003c/li>\n\u003cli>¼ cup olive oil\u003c/li>\n\u003cli>salt and pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli>Preheat oven to 375 degrees F.\u003c/li>\n\u003cli>Remove the crust from the loaf and, using your hands, pull apart the bread to make roughly shaped pieces that are about the size of a cherry.\u003c/li>\n\u003cli>Place the bread in a mixing bowl and generously drizzle with oil and sprinkle with salt and pepper. Toss well so that it is saturated evenly.\u003c/li>\n\u003cli>Dump the croutons onto a shallow baking pan or cookie sheet. Bake for 8 to 12 minutes or until lightly brown and toasted. Let cool.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"title": "Table Talk: Next-Level Brunch, Week of Italian Cuisine, Fried Chicken",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Enjoy a quality brunch and cocktails at The Saratoga, Week of Italian Cuisine returns (featuring Puglia this year!), keep the off-the-menu Prog Dog at The Progress in your little black book, and don’t miss the next installment of Chicken and Wine Palace’s pop-up, featuring some truly excellent fried chicken.\u003c/p>\n\u003ch2>The Saratoga Offers a Next-Level Brunch That Is as Delicious as it Is Camera-Ready\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Ht7sL4TmbMC2\">1000 Larkin St., San Francisco\u003c/a>\u003cbr>\nBrunch Sat–Sun 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_131236\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/ramos-gin-fizz-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Ramos Gin Fizz is high art at The Saratoga. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brunch can feel like a pretty common (and basic) thing in San Francisco, with the same-old egg dishes and bottomless mimosas, but weekend brunch at \u003cstrong>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003c/strong> is definitely one that stands out for its creativity, quality, and sense of fun. This Polk Gulch restaurant has a chic, sexy style in the evening, which actually translates well to daytime—the diffused light and darker interior will be appreciated by anyone nursing a hangover (including the staff). And if you’re looking to celebrate with a group, you’re going to have a lot of fun with brunch here.\u003c/p>\n\u003cp>The bar, overseen by skilled barman and partner Brandon Clements, has an extensive brunch cocktail selection (all $13), starting with an array of Ramos Gin Fizz options that come delightfully frothy from their special fizz shaker, with seasonal add-ins like honeydew melon-tarragon or strawberry-rhubarb. It’s definitely the most gentle way to get back into the game, even if you’re one of those “I don’t like gin” types. Just try one. Fizzy cocktails and boozy coffee options — plus the Cereal Milk Punch (bourbon, nocino, cream, corn flake–washed milk, vanilla, cocoa Krispies, nutmeg) — are other ways to ease into your weekend.\u003c/p>\n\u003cfigure id=\"attachment_131237\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/bloody-hail-mary-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The \"Hail Mary\" Bloody Mary. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple cocktail showstoppers that the party table next to us was celebrating with, including the “Hail Mary” Bloody Mary ($20), which comes precariously and \u003ca href=\"https://www.kqed.org/bayareabites/128077/guide-5-bay-area-dishes-to-indulge-in-for-your-cheat-days\">fully loaded\u003c/a> with skewers of fried pickle, bacon, pickled quail eggs, beef jerky, jalapeño poppers, fried chicken, and poached shrimp. Don’t be surprised if everyone asks to take pictures of your drink. You can also pick and choose any add-ons if you don’t feel like going for the full showcase, and there are a few artfully crafted variations of Bloodies to choose from, like the Root (with carrot and ginger) and the Verde (mezcal, Ancho Reyes Verde, tomatillo, cucumber, cilantro, jalapeño, green Tabasco, white soy sauce, chile-lime).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131238\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131238\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/boothby-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">We stole a pic (and were offered a drink!) from our neighbor's “Cocktail Bill” Boothby Bowl. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “Cocktail Bill” Boothby Bowl ($85) is another attention-grabber (and a big commitment): a crystal dispenser, which can serve up to eight full-sized cocktails, is (carefully) brought to your table, filled with a Corpse Reviver #2.1. It’s designed for brunch (gin, Cocchi Americano, curaçao, absinthe, lemon sorbet) and it’s beautifully lined with sliced citrus. You’ll make friends at adjoining tables by offering a taste.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At this point, you should definitely get something to eat. You can start with their mimosa doughnut (topped with strawberry glaze and Pop Rocks, $8) or their Killer Coffee Cake (that’s its name, $9) if you like sweeter things.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131239\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/jenga-tots-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Jenga Tots are a must at The Saratoga's brunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mom always said, “Don’t play with your food!” but when the platter of Jenga tots ($21) arrives in front of you at The Saratoga, it’s hard not to. It’s just like it sounds: a tower of fried potato sticks (which are shaped like hefty 2x4s, with creamy potato inside) that come anointed with dollops of cream cheese, plus all your other favorite bagel accouterments: smoked salmon, thinly sliced red onion, cucumber, capers, and tomato. After a couple sticks, you should probably slow your roll, because the rest of the menu has some other winning dishes you’ll want to save room for. The good news is you can pack up the tots and warm them up beautifully the next day.\u003c/p>\n\u003cfigure id=\"attachment_131240\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/texas-french-toast-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Texas French toast with bourbon syrup. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many ways to prepare French toast, and the Texas French toast ($12) here comes out as fluffy and golden as a soufflé. They use thick-cut brioche, which adds to the eggy delicacy of the dish, and the bourbon syrup is exactly the hair-of-the-dog syrup you need. There’s also some bacon powder sprinkled on top, which will begin to stick together as it warms up on the toast, so don’t let it sit around — grab your fork.\u003c/p>\n\u003cp>Egg lovers, you won’t want to pass up chef Francisco Baca’s version of eggs Benedict ($18) here, which has soft-poached eggs and thin slices of house-smoked ham topped with a fluffy and rich Béarnaise over a pretzel bun, with English peas scattered on the plate. Heartier options include steak and eggs, mole flautas, and, of course, you can go for The Saratoga burger, a double-patty situation with Taleggio cheese. The side of Millionaire's bacon is quite a slab, so make sure you have people to share it with.\u003c/p>\n\u003cp>If you’re excited to check this all out, you should consider attending the \u003cstrong>upcoming tablehopper holiday brunch\u003c/strong> with Westland Distillery on Sunday, December 2—details will be posted on \u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a> shortly.\u003c/p>\n\u003ch2>The Art of the Arf: The Off-the-Menu Prog Dog at The Progress\u003c/h2>\n\u003cp>\u003ca href=\"https://theprogress-sf.com\">The Progress\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ftEgeUZinz52\">1525 Fillmore St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131241\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/prog-dog-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The off-the-menu Prog Dog at The Progress. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes, you miss dinnertime and it’s too late for a full meal, but you still want a late-night bite. You don’t have a reservation anywhere, you don’t have a dining partner, and you don’t even really know what you want. In moments like these, it’s when dining at a restaurant bar is the best answer, and \u003cstrong>\u003ca href=\"https://theprogress-sf.com\">The Progress\u003c/a>\u003c/strong> has you covered.\u003c/p>\n\u003cp>Although chef Stuart Brioza's menu is more built for sharing here, there’s an off-the-menu hot dog ($12) that is meant to be all yours: the \u003cstrong>Prog Dog\u003c/strong>. You’ll get a double smoked pork dog, which has guanciale ground into it (it’s like Italian bacon, but it’s cured pork jowl), topped with a kicky kimchee (which cuts through the richness and salt), fried shallots, toasted sesame, and bonito-rosemary aioli. It all comes nestled in a housemade, griddled milk bun, which is cut off at the sides like a lobster roll. It really comes together, loaded with texture, deep flavor, acid, salt, smoke, creaminess, heat, nuttiness, and hella umami. The Prog Dog is usually available until 10:30pm or so during the week, and 11:30pm-ish on the weekend, but it can sell out. Fortunately, there’s plenty more food to be had on the menu if that happens.\u003c/p>\n\u003cfigure id=\"attachment_131242\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/wendy-peffercorn-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Wendy Peffercorn cocktail. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s the kind of late-night snack that is begging for a cocktail, and while the house martini with smoked Castelvetrano olive juice and rosemary is clearly a brilliant pairing, there’s another incredible cocktail on the menu right now that deserves your attention: the Wendy Peffercorn. It’s made with Kampot pepper–infused vodka (a Cambodian pink peppercorn), Aperol, Amaro Nonino, lemon, and salt-preserved blood orange, which uses the same process as Moroccan-style preserved lemon, adding a salty note to the cocktail that makes it so fantastic with food. It’s like a salty Paper Plane (a spin on The Last Word) and is definitely a cocktail to befriend at the bar—it's excellent company.\u003c/p>\n\u003ch2>Tutti a Tavola for the Return of the Week of Italian Cuisine!\u003c/h2>\n\u003cp>\u003ca href=\"https://weekofitaliancuisineinsf.org\">Week of Italian Cuisine\u003c/a>\u003cbr>\nVarious locations and events\u003cbr>\nNovember 12–17\u003c/p>\n\u003cfigure id=\"attachment_131308\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/focaccia-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">If you're lucky, you'll know a Pugliese who can make focaccia like this. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a celebration many food lovers will be happy to see return: now in its third year, the \u003cstrong>\u003ca href=\"https://weekofitaliancuisineinsf.org\">Week of Italian Cuisine\u003c/a>\u003c/strong> will be running from November 12–17. The first year featured Tuscany, and last year was Sicily, and this year, the focus is on the cuisine and culinary traditions of Puglia, the southern region in the heel of Italy’s “boot.” Puglia is famous for its crunchy and round taralli crackers, orecchiette pasta (typically served with broccoli rabe and plenty of garlic), burrata, fantastic olive oils, seafood dishes, and pasticciotto for dessert (creamy custard with black cherries).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Throughout the San Francisco Bay Area and Wine Country, \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/participating-restaurants/\">participating restaurants\u003c/a> vetted by the Accademia della Cucina Italiana of San Francisco will be offering a special Pugliese-inspired menu during the week, even if they typically serve dishes from other Italian regions. You can look at all the menus \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/participating-restaurants/\">here\u003c/a>.\u003c/p>\n\u003cp>An off-the-menu item you'll want to track down that week is a special gelato flavor at \u003ca href=\"https://www.giogelati.com\">Gio Gelati\u003c/a> in Cow Hollow, caffè soffiato, which gelato wizard Patrizia Pasqualetti created in homage to the refreshing iced coffee treat in Puglia, made with espresso and almond. It's my new favorite gelato flavor.\u003c/p>\n\u003cp>Another exciting component to the week is chef \u003ca href=\"https://www.ristorantepasha.com/en/\">\u003cb>Maria Cicorella\u003c/b>\u003c/a>, owner of the two-Michelin-starred Ristorante Pashà in Conversano, Bari, will be cooking and collaborating with some of the Bay Area’s top women chefs, from Suzette Gresham at Acquerello to Amy Dencler at Chez Panisse to Nicolette Manescalchi at A16. There will also be a night of conversation with \u003ca href=\"https://www.instagram.com/violabuitoni/\">Viola Buitoni\u003c/a>, Food Advisor for the Consulate General of Italy and the Italian Cultural Institute. Look at the full lineup of chef Cicorella’s special appearances \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/eevents/\">here\u003c/a>. Buon appetito!\u003c/p>\n\u003ch2>The Chicken and Wine Palace Pop-Up: Fried Chicken by a Fanatic, for Fanatics\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">Chicken and Wine Palace\u003c/a>\u003cbr>\nVarious pop-up locations\u003c/p>\n\u003cfigure id=\"attachment_131244\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fried-chicken-palace-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Behold the fried chicken from the Chicken and Wine Palace pop-up. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a certified fried chicken lover (just ask to see my card), I didn’t have to think twice about heading to my friend Collin Casey’s fried chicken pop-up, \u003cstrong>\u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">Chicken and Wine Palace\u003c/a>\u003c/strong>. Held at Oakland’s \u003ca href=\"http://bootandshoeservice.com\">Boot & Shoe Service\u003c/a> (thankfully under the new ownership of Jen Cremer and Richard Clark), this was Casey’s second pop-up (he held the first at Ordinaire Wine), although he has been working on and fine-tuning his recipe and technique for over the past two years. A wine professional for the past 21 years, Casey has also worked in many kitchens and actually came to the wine world through cooking.\u003c/p>\n\u003cfigure id=\"attachment_131245\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131245\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/collin-casey-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">Collin Casey and his beloved bird. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pop-up is a warm-up for his larger restaurant concept, which he’s actively seeking a location for in the East Bay. He envisions a casual place with counter service, with simple but perfectly executed dishes off a not-too-hefty menu that is affordable and approachable. And it won’t be just fried chicken: he’s also planning on roast chicken, oysters, salads, and French fries with housemade aioli. And, of course, a killer wine list—the kind of choice list you can access without having to go to an upscale place and dropping too much money. He’s calling it his “pirate-hipster Zuni,” and envisions a patio and oysters and alllll the wine (which will obviously include wines from \u003ca href=\"https://tessbryant.wine\">Tess Bryant Selections\u003c/a>, his fabulous wife). Let’s find him his space, soon.\u003c/p>\n\u003cfigure id=\"attachment_131246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131246\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chicken-at-rest-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chicken at rest. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, let’s talk about this chicken! He’s sourcing top-quality birds from Cream Co. Meats, from Pasturebird farm in Temecula. The pasture-raised birds are half-Cornish, and have an incredible chicken-y flavor, with a pleasing texture as well (not too sinewy, not too fluffy). Casey has fine-tuned a three-day process, which involves brining them for 12 hours in sweet tea, herbs, and other ingredients; a dip in salted buttermilk with herbs de Provence, garlic, onion, and paprika; a dredge in all-purpose flour; and then frying them for a total of 20–25 minutes (he does a double fry), letting them rest for maximum crispiness. Of course, there are many other details and components and ingredients, but we need to let the man have his secrets. He also got a bit of input from chef pals as he workshopped his recipe and technique.\u003c/p>\n\u003cp>It’s the kind of chicken you should pick up with your hands—you’ll want to bite into the craggy and dark golden, bark-like exterior, which is peppery and perfectly seasoned, followed by an oh-so-satisfyingly juicy chicken underneath, with aromatic notes of herbs and a light tang to it. Yeah, pick it up—fork and knifing it feels too proper.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>He collaborated with Boot & Shoe’s chef Martin Salata on a side slaw/salad made with charred green cabbage from the wood oven and puntarelle that had just come in, tossed with parsley, cilantro, and a light vinaigrette, the perfect sidecar for the chicken. Guests were supposed to receive a piece of dark and white meat ($22), but being a friend of the chef, I put in a bratty request for two thighs because I could.\u003c/p>\n\u003cfigure id=\"attachment_131247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131247\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chicories-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The chicory salad on Boot & Shoe's main menu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a side note, it was wonderful to revisit Boot & Shoe, supplementing our fried chicken feast with some Marin Miyagi oysters with yuzu kosho and pet nat mignonette (so zippy); radishes with whipped matcha butter (more of that please); a gorgeous salad of chicories, sour orange, Medjool dates, breadcrumbs, and pecorino (what a perfect seasonal salad); and the refreshing Sugar Baby Spritz from the back bar, made with Cocchi Americano Rosa, Leopold Bros. cherry liqueur, vermouth, lemon, and prosecco. Boot & Shoe was also pouring some Tess Bryant Selections from Australia that evening, including the 2017 Jauma “Why Try So Hard,” a fresh and tart semillon and chenin blanc that was on point with hubs’s fried chicken.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>In case you want to hunt down this chicken yourself, and I think you do, here’s some good news: Casey will be popping up again on December 10, this time at \u003ca href=\"http://www.starlinesocialclub.com\">Starline Social Club\u003c/a>. Follow \u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">@chickenandwinepalace\u003c/a> for updates on the specifics—he’ll be making a big batch, but when it runs out, that’s it.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And look for another collaborative pop-up at Boot & Shoe on Wednesday, November 14, with Korean dishes from Nokni’s Julya Shin and Steve Joo.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Enjoy a quality brunch and cocktails at The Saratoga, Week of Italian Cuisine returns (featuring Puglia this year!), keep the off-the-menu Prog Dog at The Progress in your little black book, and don’t miss the next installment of Chicken and Wine Palace’s pop-up, featuring some truly excellent fried chicken.\u003c/p>\n\u003ch2>The Saratoga Offers a Next-Level Brunch That Is as Delicious as it Is Camera-Ready\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Ht7sL4TmbMC2\">1000 Larkin St., San Francisco\u003c/a>\u003cbr>\nBrunch Sat–Sun 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_131236\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/ramos-gin-fizz-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Ramos Gin Fizz is high art at The Saratoga. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brunch can feel like a pretty common (and basic) thing in San Francisco, with the same-old egg dishes and bottomless mimosas, but weekend brunch at \u003cstrong>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003c/strong> is definitely one that stands out for its creativity, quality, and sense of fun. This Polk Gulch restaurant has a chic, sexy style in the evening, which actually translates well to daytime—the diffused light and darker interior will be appreciated by anyone nursing a hangover (including the staff). And if you’re looking to celebrate with a group, you’re going to have a lot of fun with brunch here.\u003c/p>\n\u003cp>The bar, overseen by skilled barman and partner Brandon Clements, has an extensive brunch cocktail selection (all $13), starting with an array of Ramos Gin Fizz options that come delightfully frothy from their special fizz shaker, with seasonal add-ins like honeydew melon-tarragon or strawberry-rhubarb. It’s definitely the most gentle way to get back into the game, even if you’re one of those “I don’t like gin” types. Just try one. Fizzy cocktails and boozy coffee options — plus the Cereal Milk Punch (bourbon, nocino, cream, corn flake–washed milk, vanilla, cocoa Krispies, nutmeg) — are other ways to ease into your weekend.\u003c/p>\n\u003cfigure id=\"attachment_131237\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/bloody-hail-mary-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The \"Hail Mary\" Bloody Mary. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple cocktail showstoppers that the party table next to us was celebrating with, including the “Hail Mary” Bloody Mary ($20), which comes precariously and \u003ca href=\"https://www.kqed.org/bayareabites/128077/guide-5-bay-area-dishes-to-indulge-in-for-your-cheat-days\">fully loaded\u003c/a> with skewers of fried pickle, bacon, pickled quail eggs, beef jerky, jalapeño poppers, fried chicken, and poached shrimp. Don’t be surprised if everyone asks to take pictures of your drink. You can also pick and choose any add-ons if you don’t feel like going for the full showcase, and there are a few artfully crafted variations of Bloodies to choose from, like the Root (with carrot and ginger) and the Verde (mezcal, Ancho Reyes Verde, tomatillo, cucumber, cilantro, jalapeño, green Tabasco, white soy sauce, chile-lime).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131238\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131238\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/boothby-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">We stole a pic (and were offered a drink!) from our neighbor's “Cocktail Bill” Boothby Bowl. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “Cocktail Bill” Boothby Bowl ($85) is another attention-grabber (and a big commitment): a crystal dispenser, which can serve up to eight full-sized cocktails, is (carefully) brought to your table, filled with a Corpse Reviver #2.1. It’s designed for brunch (gin, Cocchi Americano, curaçao, absinthe, lemon sorbet) and it’s beautifully lined with sliced citrus. You’ll make friends at adjoining tables by offering a taste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At this point, you should definitely get something to eat. You can start with their mimosa doughnut (topped with strawberry glaze and Pop Rocks, $8) or their Killer Coffee Cake (that’s its name, $9) if you like sweeter things.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131239\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/jenga-tots-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Jenga Tots are a must at The Saratoga's brunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mom always said, “Don’t play with your food!” but when the platter of Jenga tots ($21) arrives in front of you at The Saratoga, it’s hard not to. It’s just like it sounds: a tower of fried potato sticks (which are shaped like hefty 2x4s, with creamy potato inside) that come anointed with dollops of cream cheese, plus all your other favorite bagel accouterments: smoked salmon, thinly sliced red onion, cucumber, capers, and tomato. After a couple sticks, you should probably slow your roll, because the rest of the menu has some other winning dishes you’ll want to save room for. The good news is you can pack up the tots and warm them up beautifully the next day.\u003c/p>\n\u003cfigure id=\"attachment_131240\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/texas-french-toast-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Texas French toast with bourbon syrup. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many ways to prepare French toast, and the Texas French toast ($12) here comes out as fluffy and golden as a soufflé. They use thick-cut brioche, which adds to the eggy delicacy of the dish, and the bourbon syrup is exactly the hair-of-the-dog syrup you need. There’s also some bacon powder sprinkled on top, which will begin to stick together as it warms up on the toast, so don’t let it sit around — grab your fork.\u003c/p>\n\u003cp>Egg lovers, you won’t want to pass up chef Francisco Baca’s version of eggs Benedict ($18) here, which has soft-poached eggs and thin slices of house-smoked ham topped with a fluffy and rich Béarnaise over a pretzel bun, with English peas scattered on the plate. Heartier options include steak and eggs, mole flautas, and, of course, you can go for The Saratoga burger, a double-patty situation with Taleggio cheese. The side of Millionaire's bacon is quite a slab, so make sure you have people to share it with.\u003c/p>\n\u003cp>If you’re excited to check this all out, you should consider attending the \u003cstrong>upcoming tablehopper holiday brunch\u003c/strong> with Westland Distillery on Sunday, December 2—details will be posted on \u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a> shortly.\u003c/p>\n\u003ch2>The Art of the Arf: The Off-the-Menu Prog Dog at The Progress\u003c/h2>\n\u003cp>\u003ca href=\"https://theprogress-sf.com\">The Progress\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ftEgeUZinz52\">1525 Fillmore St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131241\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/prog-dog-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The off-the-menu Prog Dog at The Progress. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes, you miss dinnertime and it’s too late for a full meal, but you still want a late-night bite. You don’t have a reservation anywhere, you don’t have a dining partner, and you don’t even really know what you want. In moments like these, it’s when dining at a restaurant bar is the best answer, and \u003cstrong>\u003ca href=\"https://theprogress-sf.com\">The Progress\u003c/a>\u003c/strong> has you covered.\u003c/p>\n\u003cp>Although chef Stuart Brioza's menu is more built for sharing here, there’s an off-the-menu hot dog ($12) that is meant to be all yours: the \u003cstrong>Prog Dog\u003c/strong>. You’ll get a double smoked pork dog, which has guanciale ground into it (it’s like Italian bacon, but it’s cured pork jowl), topped with a kicky kimchee (which cuts through the richness and salt), fried shallots, toasted sesame, and bonito-rosemary aioli. It all comes nestled in a housemade, griddled milk bun, which is cut off at the sides like a lobster roll. It really comes together, loaded with texture, deep flavor, acid, salt, smoke, creaminess, heat, nuttiness, and hella umami. The Prog Dog is usually available until 10:30pm or so during the week, and 11:30pm-ish on the weekend, but it can sell out. Fortunately, there’s plenty more food to be had on the menu if that happens.\u003c/p>\n\u003cfigure id=\"attachment_131242\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/wendy-peffercorn-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Wendy Peffercorn cocktail. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s the kind of late-night snack that is begging for a cocktail, and while the house martini with smoked Castelvetrano olive juice and rosemary is clearly a brilliant pairing, there’s another incredible cocktail on the menu right now that deserves your attention: the Wendy Peffercorn. It’s made with Kampot pepper–infused vodka (a Cambodian pink peppercorn), Aperol, Amaro Nonino, lemon, and salt-preserved blood orange, which uses the same process as Moroccan-style preserved lemon, adding a salty note to the cocktail that makes it so fantastic with food. It’s like a salty Paper Plane (a spin on The Last Word) and is definitely a cocktail to befriend at the bar—it's excellent company.\u003c/p>\n\u003ch2>Tutti a Tavola for the Return of the Week of Italian Cuisine!\u003c/h2>\n\u003cp>\u003ca href=\"https://weekofitaliancuisineinsf.org\">Week of Italian Cuisine\u003c/a>\u003cbr>\nVarious locations and events\u003cbr>\nNovember 12–17\u003c/p>\n\u003cfigure id=\"attachment_131308\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/focaccia-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">If you're lucky, you'll know a Pugliese who can make focaccia like this. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a celebration many food lovers will be happy to see return: now in its third year, the \u003cstrong>\u003ca href=\"https://weekofitaliancuisineinsf.org\">Week of Italian Cuisine\u003c/a>\u003c/strong> will be running from November 12–17. The first year featured Tuscany, and last year was Sicily, and this year, the focus is on the cuisine and culinary traditions of Puglia, the southern region in the heel of Italy’s “boot.” Puglia is famous for its crunchy and round taralli crackers, orecchiette pasta (typically served with broccoli rabe and plenty of garlic), burrata, fantastic olive oils, seafood dishes, and pasticciotto for dessert (creamy custard with black cherries).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Throughout the San Francisco Bay Area and Wine Country, \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/participating-restaurants/\">participating restaurants\u003c/a> vetted by the Accademia della Cucina Italiana of San Francisco will be offering a special Pugliese-inspired menu during the week, even if they typically serve dishes from other Italian regions. You can look at all the menus \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/participating-restaurants/\">here\u003c/a>.\u003c/p>\n\u003cp>An off-the-menu item you'll want to track down that week is a special gelato flavor at \u003ca href=\"https://www.giogelati.com\">Gio Gelati\u003c/a> in Cow Hollow, caffè soffiato, which gelato wizard Patrizia Pasqualetti created in homage to the refreshing iced coffee treat in Puglia, made with espresso and almond. It's my new favorite gelato flavor.\u003c/p>\n\u003cp>Another exciting component to the week is chef \u003ca href=\"https://www.ristorantepasha.com/en/\">\u003cb>Maria Cicorella\u003c/b>\u003c/a>, owner of the two-Michelin-starred Ristorante Pashà in Conversano, Bari, will be cooking and collaborating with some of the Bay Area’s top women chefs, from Suzette Gresham at Acquerello to Amy Dencler at Chez Panisse to Nicolette Manescalchi at A16. There will also be a night of conversation with \u003ca href=\"https://www.instagram.com/violabuitoni/\">Viola Buitoni\u003c/a>, Food Advisor for the Consulate General of Italy and the Italian Cultural Institute. Look at the full lineup of chef Cicorella’s special appearances \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/eevents/\">here\u003c/a>. Buon appetito!\u003c/p>\n\u003ch2>The Chicken and Wine Palace Pop-Up: Fried Chicken by a Fanatic, for Fanatics\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">Chicken and Wine Palace\u003c/a>\u003cbr>\nVarious pop-up locations\u003c/p>\n\u003cfigure id=\"attachment_131244\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fried-chicken-palace-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Behold the fried chicken from the Chicken and Wine Palace pop-up. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a certified fried chicken lover (just ask to see my card), I didn’t have to think twice about heading to my friend Collin Casey’s fried chicken pop-up, \u003cstrong>\u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">Chicken and Wine Palace\u003c/a>\u003c/strong>. Held at Oakland’s \u003ca href=\"http://bootandshoeservice.com\">Boot & Shoe Service\u003c/a> (thankfully under the new ownership of Jen Cremer and Richard Clark), this was Casey’s second pop-up (he held the first at Ordinaire Wine), although he has been working on and fine-tuning his recipe and technique for over the past two years. A wine professional for the past 21 years, Casey has also worked in many kitchens and actually came to the wine world through cooking.\u003c/p>\n\u003cfigure id=\"attachment_131245\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131245\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/collin-casey-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">Collin Casey and his beloved bird. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pop-up is a warm-up for his larger restaurant concept, which he’s actively seeking a location for in the East Bay. He envisions a casual place with counter service, with simple but perfectly executed dishes off a not-too-hefty menu that is affordable and approachable. And it won’t be just fried chicken: he’s also planning on roast chicken, oysters, salads, and French fries with housemade aioli. And, of course, a killer wine list—the kind of choice list you can access without having to go to an upscale place and dropping too much money. He’s calling it his “pirate-hipster Zuni,” and envisions a patio and oysters and alllll the wine (which will obviously include wines from \u003ca href=\"https://tessbryant.wine\">Tess Bryant Selections\u003c/a>, his fabulous wife). Let’s find him his space, soon.\u003c/p>\n\u003cfigure id=\"attachment_131246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131246\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chicken-at-rest-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chicken at rest. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, let’s talk about this chicken! He’s sourcing top-quality birds from Cream Co. Meats, from Pasturebird farm in Temecula. The pasture-raised birds are half-Cornish, and have an incredible chicken-y flavor, with a pleasing texture as well (not too sinewy, not too fluffy). Casey has fine-tuned a three-day process, which involves brining them for 12 hours in sweet tea, herbs, and other ingredients; a dip in salted buttermilk with herbs de Provence, garlic, onion, and paprika; a dredge in all-purpose flour; and then frying them for a total of 20–25 minutes (he does a double fry), letting them rest for maximum crispiness. Of course, there are many other details and components and ingredients, but we need to let the man have his secrets. He also got a bit of input from chef pals as he workshopped his recipe and technique.\u003c/p>\n\u003cp>It’s the kind of chicken you should pick up with your hands—you’ll want to bite into the craggy and dark golden, bark-like exterior, which is peppery and perfectly seasoned, followed by an oh-so-satisfyingly juicy chicken underneath, with aromatic notes of herbs and a light tang to it. Yeah, pick it up—fork and knifing it feels too proper.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>He collaborated with Boot & Shoe’s chef Martin Salata on a side slaw/salad made with charred green cabbage from the wood oven and puntarelle that had just come in, tossed with parsley, cilantro, and a light vinaigrette, the perfect sidecar for the chicken. Guests were supposed to receive a piece of dark and white meat ($22), but being a friend of the chef, I put in a bratty request for two thighs because I could.\u003c/p>\n\u003cfigure id=\"attachment_131247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131247\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chicories-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The chicory salad on Boot & Shoe's main menu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a side note, it was wonderful to revisit Boot & Shoe, supplementing our fried chicken feast with some Marin Miyagi oysters with yuzu kosho and pet nat mignonette (so zippy); radishes with whipped matcha butter (more of that please); a gorgeous salad of chicories, sour orange, Medjool dates, breadcrumbs, and pecorino (what a perfect seasonal salad); and the refreshing Sugar Baby Spritz from the back bar, made with Cocchi Americano Rosa, Leopold Bros. cherry liqueur, vermouth, lemon, and prosecco. Boot & Shoe was also pouring some Tess Bryant Selections from Australia that evening, including the 2017 Jauma “Why Try So Hard,” a fresh and tart semillon and chenin blanc that was on point with hubs’s fried chicken.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>In case you want to hunt down this chicken yourself, and I think you do, here’s some good news: Casey will be popping up again on December 10, this time at \u003ca href=\"http://www.starlinesocialclub.com\">Starline Social Club\u003c/a>. Follow \u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">@chickenandwinepalace\u003c/a> for updates on the specifics—he’ll be making a big batch, but when it runs out, that’s it.\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>And look for another collaborative pop-up at Boot & Shoe on Wednesday, November 14, with Korean dishes from Nokni’s Julya Shin and Steve Joo.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where to Eat During Napa Valley Film Festival",
"title": "Where to Eat During Napa Valley Film Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Every November, the\u003c/span>\u003ca href=\"https://www.nvff.org/\"> \u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> celebrates the bounties of the region through film, food, and wine. Now in its ninth year, the five-day event (November 7-11) is “different than any other festival” thanks to its culinary collaborations showcasing everything Wine Country has to offer, says co-founder Brenda \u003c/span>\u003cspan style=\"font-weight: 400\">Lhormer.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival has a lot at stake as recovery begins for a region, and industry, that’s been rocked by change. Not only was the region itself devastated by natural disasters this time last year, affecting both the harvest and tourism, but the livelihood of the festival itself — the film industry — was shaken by sexual misconduct revelations that sparked the #MeToo movement.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now more than ever, says Brenda, is the time to honor the people and the stories that make this corner of the world so spectacular. That’s especially true of its cuisine. “We’re so lucky to have the association with the Napa Valley brand,” says Brenda, who helped curate 13 culinary demonstrations that pair filmmakers with nationally recognized chefs, winemakers and even brewers (a first this year). In addition to the demos, daily “intermissions” allow guests to taste wine from partners while discussing the latest film. \u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hardly surprising, then, that many of the selected films for this year’s festival have some connection to food. From a documentary that follows a female butcher based out of San Francisco to one that follows a Lebanese-based refugee on her journey toward opening a food truck, it’ll be hard to walk out of a screening and not have hunger pains. In honor of this partnership, we’re recommending some local restaurants (and even a bar!) that’ll pair nicely with some of this year’s films.\u003c/span>\u003c/p>\n\u003ch2>Miminashi\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps?sll=38.294837,-122.283093&q=821+Coombs+Street+Napa,+CA,+94559,+United+States&z=12\">\u003cspan style=\"font-weight: 400\">821 Coombs Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131084\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Yakitori-e1541613447713.jpg\" alt=\"Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa.\" width=\"1920\" height=\"1282\">\u003cfigcaption class=\"wp-caption-text\">Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In honor of\u003c/span>\u003ca href=\"https://www.goelevent.com/NapaValleyFilmFestival/e/HirosTable\"> \u003ci>\u003cspan style=\"font-weight: 400\">Hiro’s Table\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows the owners of 17-year old sushi restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Hirozen Gourmet located in a West Hollywood strip mall, it seems only proper to dine on great Japanese cuisine. \u003c/span>\u003cspan style=\"font-weight: 400\">While finding a traditional Japanese restaurant in Napa Valley isn’t easy, Brenda recommends\u003c/span>\u003ca href=\"https://www.miminashi.com/about/\"> \u003cspan style=\"font-weight: 400\">Miminashi\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a new wave yakitori spot that fuses Napa Valley style with Eastern flavors. Run by Curtis DiFede, who was named a “Rising Star Chef” in 2010 while working at Napa’s Italian restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Oenotri, DiFede made the switch to Japanese cuisine after visiting the country in 2016. \u003c/span>\u003cspan style=\"font-weight: 400\">Expect the traditional grilled meats from a yakitori spot, while also indulging in a regularly rotating ramen menu and seasonal salads. And don’t forget to save room for dessert: the team whips up their own soft serve (with its own dedicated soft serve window for those not dining in) featuring flavors like Nutella and black sesame.\u003c/span>\u003c/p>\n\u003ch2>Bruschetteria\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Clif+Family+Winery/@38.5003683,-122.4662055,17z/data=!3m1!4b1!4m5!3m4!1s0x808450bf29de64f1:0xf42b158348368ae4!8m2!3d38.5003683!4d-122.4640168\">\u003cspan style=\"font-weight: 400\">709 Main Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">St. Helena, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131085\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/NVE_ClifFamily-8717-e1541614059210.jpg\" alt=\"The food truck is usually parked outside Clif Family Winery in St. Helena.\" width=\"1920\" height=\"1290\">\u003cfigcaption class=\"wp-caption-text\">The food truck is usually parked outside Clif Family Winery in St. Helena. \u003ccite>(Clif Family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.soufrafilm.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Soufra\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\"> tells the true story of Mariam Shaar, a refugee who has spent her entire life in the camp \u003c/span>\u003cspan style=\"font-weight: 400\">Burj El Barajneh just south of Beirut, Lebanon. The film follows her journey as she \u003c/span>\u003cspan style=\"font-weight: 400\">opens a catering business, and then a food truck, employed entirely by fellow refugee women. As inspiration — as there’s not a Lebanese food truck in Napa Valley — you can’t miss the\u003c/span>\u003ca href=\"https://www.cliffamily.com/visit-us/#bruschetteria-food-truck\"> \u003cspan style=\"font-weight: 400\">Bruschetteria\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> food truck run by Clif Family Winery. Owned and operated by the winery and fueled by ingredients from the Clif Family Farm, everything on the menu is inspired by local ingredients. Usually, you can find the truck parked outside the tasting room. Make sure to check out a host of other local food trucks from around the Bay Area on Thursday, November 8 at the \u003c/span>\u003cspan style=\"font-weight: 400\">Variety’s 10 to Taste event hosted by Tyler Florence.\u003c/span>\u003c/p>\n\u003ch2>Five Dot Ranch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St+%232,+Napa,+CA+94559/@38.301602,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xd22628ff0a26824!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1\u003c/span>\u003cspan style=\"font-weight: 400\">st\u003c/span>\u003cspan style=\"font-weight: 400\"> Street Suite 2\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131086\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-8521-e1541614127812.jpg\" alt=\"Pick your steak from the meat case and have the team grill it on site.\" width=\"1920\" height=\"1281\">\u003cfigcaption class=\"wp-caption-text\">Pick your steak from the meat case and have the team grill it on site. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the film\u003c/span>\u003ca href=\"https://www.frameline.org/festival/film-guide/angela-wilson-a-butchers-story\"> \u003ci>\u003cspan style=\"font-weight: 400\">Angela Wilson: A Butcher’s Story\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">director Gaby Scott follows the owner of San Francisco’s independent butcher shop\u003c/span>\u003ca href=\"http://avedanos.com/\"> \u003cspan style=\"font-weight: 400\">Avedano’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as she navigates a shifting city landscape. The film is likely to get you craving a nice juicy steak while you’re there, which is why we couldn’t think of a more appropriate place to stop than \u003c/span>\u003ca href=\"http://www.fivedotranch.com/\">\u003cspan style=\"font-weight: 400\">Five Dot Ranch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> located in the Oxbow Public Market. All the natural beef sold at the market is raised exclusively by the family who has been running the ranch for seven generations; they’ve been at the Oxbow Public Market since 2008. Grab a burger or pick your own steak from the meat case to have the team grill it on the spot.\u003c/span>\u003c/p>\n\u003ch2>Gran Electrica\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1313+Main+St,+Napa,+CA+94559/@38.3014987,-122.2897943,17z/data=!3m1!4b1!4m5!3m4!1s0x8085066751695b49:0x4fc371c4b075238c!8m2!3d38.3014987!4d-122.2876056\">\u003cspan style=\"font-weight: 400\">1313 Main St. \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131088\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131088\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC04583.jpg\" alt=\"Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.”\" width=\"1024\" height=\"614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-1020x612.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-960x576.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.” \u003ccite>(Tim Carl)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://agave.film/\">\u003ci>\u003cspan style=\"font-weight: 400\">Agave: The Spirit of a Nation\u003c/span>\u003c/i>\u003c/a> \u003cspan style=\"font-weight: 400\">journeys into Mexico to follow the families who have been distilling the agave plant for generations. With ample opportunity to get into the agave spirit (there’s two screenings as well as a culinary demonstration hosted by chef Brian Malarkey during the festival), a margarita will likely be in your future. When that moment arises, head to Napa’s \u003c/span>\u003ca href=\"https://www.granelectrica.com/menus-napa/\">\u003cspan style=\"font-weight: 400\">Gran Electrica\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> where you’ll have your choice of high-quality tequila and mezcal, plus dinner entrees like tostados, tacos, and mole. If the weather is nice, take advantage of the outdoor patio where a vibrant mural and heat lamps make things feel like you’re almost in Mexico … almost.\u003c/span>\u003c/p>\n\u003ch2>Fieldwork\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St,+Napa,+CA+94559/@38.3016062,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xae61c36b61b5c454!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1st Street \u003c/span>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Napa, CA \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131117\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-Lifestyle_30163767704_o-e1541614182193.jpg\" alt=\"Interior of Fieldwork's Oxbow Public Market location\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Interior of Fieldwork's Oxbow Public Market location \u003ccite>(Fieldwork)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival is switching things up a bit with the option to not only do a little wine tasting with your fellow festival-goers, but try a little brew with brewmasters as well. Sample from Napa Smith Brewery, Trade Brewery, Tannery Bend Beer Works, and more during an “intermission” on Sunday, November 11 or check out the culinary demonstration “The Art of Brewing from a True Brewmaster,” which serves as inspiration from the premiere of \u003c/span>\u003ca href=\"https://www.nvff.org/artists/brewmaster/\">\u003ci>\u003cspan style=\"font-weight: 400\">Brewmaster\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows two men who aspire to get into the business of beer. Then grab yourself a cold one at Brenda’s local pick for beers, \u003c/span>\u003ca href=\"https://fieldworkbrewing.com/napa/\">\u003cspan style=\"font-weight: 400\">Fieldwork\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. The Berkeley brewery’s Napa taproom, located in the Oxbow Public Market, offers a wide selection of fresh pours from their expansive draft list, all named after the brewmaster’s favorite show “Gilmore Girls.” \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Check out the entire film and culinary demonstration schedule online at \u003c/span>\u003ca href=\"https://www.nvff.org/\">\u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for more culinary journeys throughout the region. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Every November, the\u003c/span>\u003ca href=\"https://www.nvff.org/\"> \u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> celebrates the bounties of the region through film, food, and wine. Now in its ninth year, the five-day event (November 7-11) is “different than any other festival” thanks to its culinary collaborations showcasing everything Wine Country has to offer, says co-founder Brenda \u003c/span>\u003cspan style=\"font-weight: 400\">Lhormer.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival has a lot at stake as recovery begins for a region, and industry, that’s been rocked by change. Not only was the region itself devastated by natural disasters this time last year, affecting both the harvest and tourism, but the livelihood of the festival itself — the film industry — was shaken by sexual misconduct revelations that sparked the #MeToo movement.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now more than ever, says Brenda, is the time to honor the people and the stories that make this corner of the world so spectacular. That’s especially true of its cuisine. “We’re so lucky to have the association with the Napa Valley brand,” says Brenda, who helped curate 13 culinary demonstrations that pair filmmakers with nationally recognized chefs, winemakers and even brewers (a first this year). In addition to the demos, daily “intermissions” allow guests to taste wine from partners while discussing the latest film. \u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hardly surprising, then, that many of the selected films for this year’s festival have some connection to food. From a documentary that follows a female butcher based out of San Francisco to one that follows a Lebanese-based refugee on her journey toward opening a food truck, it’ll be hard to walk out of a screening and not have hunger pains. In honor of this partnership, we’re recommending some local restaurants (and even a bar!) that’ll pair nicely with some of this year’s films.\u003c/span>\u003c/p>\n\u003ch2>Miminashi\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps?sll=38.294837,-122.283093&q=821+Coombs+Street+Napa,+CA,+94559,+United+States&z=12\">\u003cspan style=\"font-weight: 400\">821 Coombs Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131084\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Yakitori-e1541613447713.jpg\" alt=\"Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa.\" width=\"1920\" height=\"1282\">\u003cfigcaption class=\"wp-caption-text\">Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In honor of\u003c/span>\u003ca href=\"https://www.goelevent.com/NapaValleyFilmFestival/e/HirosTable\"> \u003ci>\u003cspan style=\"font-weight: 400\">Hiro’s Table\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows the owners of 17-year old sushi restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Hirozen Gourmet located in a West Hollywood strip mall, it seems only proper to dine on great Japanese cuisine. \u003c/span>\u003cspan style=\"font-weight: 400\">While finding a traditional Japanese restaurant in Napa Valley isn’t easy, Brenda recommends\u003c/span>\u003ca href=\"https://www.miminashi.com/about/\"> \u003cspan style=\"font-weight: 400\">Miminashi\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a new wave yakitori spot that fuses Napa Valley style with Eastern flavors. Run by Curtis DiFede, who was named a “Rising Star Chef” in 2010 while working at Napa’s Italian restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Oenotri, DiFede made the switch to Japanese cuisine after visiting the country in 2016. \u003c/span>\u003cspan style=\"font-weight: 400\">Expect the traditional grilled meats from a yakitori spot, while also indulging in a regularly rotating ramen menu and seasonal salads. And don’t forget to save room for dessert: the team whips up their own soft serve (with its own dedicated soft serve window for those not dining in) featuring flavors like Nutella and black sesame.\u003c/span>\u003c/p>\n\u003ch2>Bruschetteria\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Clif+Family+Winery/@38.5003683,-122.4662055,17z/data=!3m1!4b1!4m5!3m4!1s0x808450bf29de64f1:0xf42b158348368ae4!8m2!3d38.5003683!4d-122.4640168\">\u003cspan style=\"font-weight: 400\">709 Main Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">St. Helena, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131085\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/NVE_ClifFamily-8717-e1541614059210.jpg\" alt=\"The food truck is usually parked outside Clif Family Winery in St. Helena.\" width=\"1920\" height=\"1290\">\u003cfigcaption class=\"wp-caption-text\">The food truck is usually parked outside Clif Family Winery in St. Helena. \u003ccite>(Clif Family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.soufrafilm.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Soufra\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\"> tells the true story of Mariam Shaar, a refugee who has spent her entire life in the camp \u003c/span>\u003cspan style=\"font-weight: 400\">Burj El Barajneh just south of Beirut, Lebanon. The film follows her journey as she \u003c/span>\u003cspan style=\"font-weight: 400\">opens a catering business, and then a food truck, employed entirely by fellow refugee women. As inspiration — as there’s not a Lebanese food truck in Napa Valley — you can’t miss the\u003c/span>\u003ca href=\"https://www.cliffamily.com/visit-us/#bruschetteria-food-truck\"> \u003cspan style=\"font-weight: 400\">Bruschetteria\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> food truck run by Clif Family Winery. Owned and operated by the winery and fueled by ingredients from the Clif Family Farm, everything on the menu is inspired by local ingredients. Usually, you can find the truck parked outside the tasting room. Make sure to check out a host of other local food trucks from around the Bay Area on Thursday, November 8 at the \u003c/span>\u003cspan style=\"font-weight: 400\">Variety’s 10 to Taste event hosted by Tyler Florence.\u003c/span>\u003c/p>\n\u003ch2>Five Dot Ranch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St+%232,+Napa,+CA+94559/@38.301602,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xd22628ff0a26824!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1\u003c/span>\u003cspan style=\"font-weight: 400\">st\u003c/span>\u003cspan style=\"font-weight: 400\"> Street Suite 2\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131086\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-8521-e1541614127812.jpg\" alt=\"Pick your steak from the meat case and have the team grill it on site.\" width=\"1920\" height=\"1281\">\u003cfigcaption class=\"wp-caption-text\">Pick your steak from the meat case and have the team grill it on site. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the film\u003c/span>\u003ca href=\"https://www.frameline.org/festival/film-guide/angela-wilson-a-butchers-story\"> \u003ci>\u003cspan style=\"font-weight: 400\">Angela Wilson: A Butcher’s Story\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">director Gaby Scott follows the owner of San Francisco’s independent butcher shop\u003c/span>\u003ca href=\"http://avedanos.com/\"> \u003cspan style=\"font-weight: 400\">Avedano’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as she navigates a shifting city landscape. The film is likely to get you craving a nice juicy steak while you’re there, which is why we couldn’t think of a more appropriate place to stop than \u003c/span>\u003ca href=\"http://www.fivedotranch.com/\">\u003cspan style=\"font-weight: 400\">Five Dot Ranch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> located in the Oxbow Public Market. All the natural beef sold at the market is raised exclusively by the family who has been running the ranch for seven generations; they’ve been at the Oxbow Public Market since 2008. Grab a burger or pick your own steak from the meat case to have the team grill it on the spot.\u003c/span>\u003c/p>\n\u003ch2>Gran Electrica\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1313+Main+St,+Napa,+CA+94559/@38.3014987,-122.2897943,17z/data=!3m1!4b1!4m5!3m4!1s0x8085066751695b49:0x4fc371c4b075238c!8m2!3d38.3014987!4d-122.2876056\">\u003cspan style=\"font-weight: 400\">1313 Main St. \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131088\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131088\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC04583.jpg\" alt=\"Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.”\" width=\"1024\" height=\"614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-1020x612.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-960x576.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.” \u003ccite>(Tim Carl)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://agave.film/\">\u003ci>\u003cspan style=\"font-weight: 400\">Agave: The Spirit of a Nation\u003c/span>\u003c/i>\u003c/a> \u003cspan style=\"font-weight: 400\">journeys into Mexico to follow the families who have been distilling the agave plant for generations. With ample opportunity to get into the agave spirit (there’s two screenings as well as a culinary demonstration hosted by chef Brian Malarkey during the festival), a margarita will likely be in your future. When that moment arises, head to Napa’s \u003c/span>\u003ca href=\"https://www.granelectrica.com/menus-napa/\">\u003cspan style=\"font-weight: 400\">Gran Electrica\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> where you’ll have your choice of high-quality tequila and mezcal, plus dinner entrees like tostados, tacos, and mole. If the weather is nice, take advantage of the outdoor patio where a vibrant mural and heat lamps make things feel like you’re almost in Mexico … almost.\u003c/span>\u003c/p>\n\u003ch2>Fieldwork\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St,+Napa,+CA+94559/@38.3016062,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xae61c36b61b5c454!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1st Street \u003c/span>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Napa, CA \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131117\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-Lifestyle_30163767704_o-e1541614182193.jpg\" alt=\"Interior of Fieldwork's Oxbow Public Market location\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Interior of Fieldwork's Oxbow Public Market location \u003ccite>(Fieldwork)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival is switching things up a bit with the option to not only do a little wine tasting with your fellow festival-goers, but try a little brew with brewmasters as well. Sample from Napa Smith Brewery, Trade Brewery, Tannery Bend Beer Works, and more during an “intermission” on Sunday, November 11 or check out the culinary demonstration “The Art of Brewing from a True Brewmaster,” which serves as inspiration from the premiere of \u003c/span>\u003ca href=\"https://www.nvff.org/artists/brewmaster/\">\u003ci>\u003cspan style=\"font-weight: 400\">Brewmaster\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows two men who aspire to get into the business of beer. Then grab yourself a cold one at Brenda’s local pick for beers, \u003c/span>\u003ca href=\"https://fieldworkbrewing.com/napa/\">\u003cspan style=\"font-weight: 400\">Fieldwork\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. The Berkeley brewery’s Napa taproom, located in the Oxbow Public Market, offers a wide selection of fresh pours from their expansive draft list, all named after the brewmaster’s favorite show “Gilmore Girls.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Check out the entire film and culinary demonstration schedule online at \u003c/span>\u003ca href=\"https://www.nvff.org/\">\u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for more culinary journeys throughout the region. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Big Soda And The Ballot: Soda Industry Takes Cues From Tobacco To Combat Taxes",
"title": "Big Soda And The Ballot: Soda Industry Takes Cues From Tobacco To Combat Taxes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Taxing soda is an increasingly popular approach to raising revenue while combating obesity, which affects \u003ca href=\"https://www.cdc.gov/obesity/data/adult.html\">40 percent\u003c/a> of American adults. But the sweetened-beverage industry is not about to go away quietly.\u003c/p>\n\u003cp>Ahead of the U.S. midterm elections, the soda industry poured millions of dollars into fighting taxes on sugary drinks. In recent years, it has been largely successful in shutting down new taxes, except in a handful of major cities.\u003c/p>\n\u003cp>The industry is now pushing statewide measures that strip cities and towns of their ability to tax soda. Two of these initiatives will be on the ballot Tuesday in \u003ca href=\"https://ballotpedia.org/Washington_Initiative_1634,_Prohibit_Local_Taxes_on_Groceries_Measure_(2018)\">Washington\u003c/a> and \u003ca href=\"https://ballotpedia.org/Oregon_Measure_103,_Ban_Tax_on_Groceries_Initiative_(2018)\">Oregon\u003c/a>. \u003ca href=\"https://www.azcentral.com/story/news/politics/legislature/2018/03/19/arizona-bans-extra-taxes-soda-sugary-drinks/433235002/\">Arizona\u003c/a> and \u003ca href=\"https://www.mlive.com/news/index.ssf/2017/10/no_soda_taxes_for_local_govern.html\">Michigan\u003c/a> already ban localities from enacting soda taxes.\u003c/p>\n\u003cp>In California, where four cities have soda taxes, the beverage industry pressured lawmakers this summer into accepting \u003ca href=\"https://californiahealthline.org/news/under-pressure-california-lawmakers-ban-soda-taxes-for-12-years/\">a 12-year moratorium\u003c/a> on local taxes on sugar-sweetened drinks. Some lawmakers say Californians are being \"held hostage\" over the measure by the soda industry, which spent \u003ca href=\"https://californiahealthline.org/news/under-pressure-california-lawmakers-ban-soda-taxes-for-12-years/\">$7 million\u003c/a> on a ballot initiative that would have made it much harder for cities to raise taxes of any kind. The beverage industry dropped the initiative after lawmakers agreed to the moratorium.\u003c/p>\n\u003cp>The sweetened-beverage industry is also \u003ca href=\"https://www.vitalstrategies.org/foolmetwice/FoolMeTwice_Report.pdf\">cultivating relationships\u003c/a> with doctors and scientists, which public health advocates say they've seen before. \"There are definitely parallels with the tobacco industry,\" says Betsy Janes of the \u003ca href=\"https://www.fightcancer.org\">American Cancer Society Cancer Action Network\u003c/a>. Soda makers \"are happy to take a page from their playbook.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's because for years, tobacco companies used their lobbying clout to persuade state lawmakers to block cities and counties from passing smoke-free ordinances. By 2006, 21 states had pre-empted local smoke-free laws, according to Americans for Nonsmokers' Rights. Even today, 13 states have some sort of ban on local smoke-free laws.\u003c/p>\n\u003cp>By comparison more than \u003ca href=\"http://webcache.googleusercontent.com/search?q=cache:SyGsO1b23WgJ:https://www.worldobesity.org/news/wof-press-release-sugar-taxes/&hl=en&gl=us&strip=1&vwsrc=0\">30 countries\u003c/a> and \u003ca href=\"https://cspinet.org/sites/default/files/attachment/soda-taxes-passed-to-date.pdf\">seven U.S. cities\u003c/a> — including Seattle, San Francisco and Boulder, Colo. — now tax sugary drinks.\u003c/p>\n\u003cp>Most public health advocates describe soda taxes as a \u003ca href=\"https://www.healthaffairs.org/do/10.1377/hblog20170222.058886/full/\">proven way\u003c/a> to reduce Americans' consumption of added sugars, which, along with other dietary factors, have been linked to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5852674/pdf/nihms946949.pdf\">40,000 deaths\u003c/a> from heart disease every year. A \u003ca href=\"https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0176336\">study\u003c/a> published last year in \u003cem>PLOS One\u003c/em> projects that Mexico's soda tax will prevent up to 134,000 cases of diabetes by 2030. And in Philadelphia, sales of sweetened beverages fell 57 percent after a city tax of 1.5 cents per ounce took effect, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">according to a 2017 study\u003c/a>.\u003c/p>\n\u003cp>Soda companies are using their war chests to fund the Washington and Oregon ballot measures. Coca-Cola has contributed nearly half the \u003ca href=\"https://www.pdc.wa.gov/browse/campaign-explorer/committee?filer_id=YESTA%252520%252520015&election_year=2018\">$20 million\u003c/a> raised in support of the Washington initiative, while the \u003ca href=\"https://secure.sos.state.or.us/orestar/cneSearch.do?cneSearchButtonName=search&cneSearchFilerCommitteeId=19419\">American Beverage Association\u003c/a> has contributed about half the \u003ca href=\"https://secure.sos.state.or.us/orestar/publicAccountSummary.do?filerId=19419\">$5.6 million\u003c/a> behind the Oregon measure, according to state records.\u003c/p>\n\u003cp>\u003cstrong>Tax impacts on business, health\u003c/strong>\u003c/p>\n\u003cp>PepsiCo, one of the largest soda companies, did not respond to calls or emails. Coca-Cola declined to comment on the issue, referring all questions to the American Beverage Association, which represents the soda industry. \u003ca href=\"https://www.ameribev.org/about-us/aba-team/\">William Dermody\u003c/a>, a spokesman for the beverage association, declined to comment on the comparison with Big Tobacco. But Dermody says the soda industry supports \"keeping food and beverages affordable\" and is \"standing up for small business and working families\" by supporting the ballot measures. Taxes on soda and other groceries \"are harmful; they raise prices and they cost jobs,\" he says.\u003c/p>\n\u003cp>Health advocates say the ballot measures aren't really about groceries.\u003c/p>\n\u003cp>In Washington state, basic groceries are exempt from sales taxes, notes state \u003ca href=\"http://sdc.wastateleg.org/carlyle/\">Sen. Reuven Carlyle\u003c/a>, a Seattle Democrat opposed to the initiative to limit cities' ability to tax soda. He recently \u003ca href=\"https://twitter.com/Reuvencarlyle/status/1059175331083341824\">tweeted\u003c/a>: \"Coke and Pepsi's undignified $22 million campaign to strip local gov't authority sent 11 campaign advertisements to my wife alone. Regardless of their short term wins, one day big soda will find their brand equity in the same league as the NRA, big tobacco, big oil.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.tobaccofreekids.org/about/our-team/matt-myers\">Matthew Myers\u003c/a> of the Campaign for Tobacco-Free Kids is a veteran of the tobacco wars. He notes that the tobacco industry fought smoke-free laws by warning that they would drive customers away from restaurants and bars. In fact, the \u003ca href=\"https://www.cdc.gov/tobacco/data_statistics/fact_sheets/secondhand_smoke/protection/hospitality/index.htm\">Centers for Disease Control and Prevention\u003c/a> has reported that smoking bans increase business at bars and restaurants because customers enjoy clean air.\u003c/p>\n\u003cp>Similarly, research shows that Philadelphia's sugary drink tax hasn't hurt other aspects of the grocery business, Myers says. Although sales of sugary drinks have fallen, overall business at chain stores hasn't suffered, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">according to a 2017 study\u003c/a>. A \u003ca href=\"https://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002283\">study of a soda tax in Berkeley, Calif.\u003c/a>, found similar results, with residents buying less soda but more bottled water.\u003c/p>\n\u003cp>Public health groups said they aren't giving up on soda taxes. In California, the \u003ca href=\"https://www.cda.org/Portals/0/press/pr_0718_soda_tax.pdf\">state dental and medical associations\u003c/a> have filed a ballot measure for 2020 to create a statewide tax on sugary drinks.\u003c/p>\n\u003cp>\u003cstrong>A show of financial force\u003c/strong>\u003c/p>\n\u003cp>Soda makers have plenty of money for a fight. The food and beverage industry spent \u003ca href=\"https://www.opensecrets.org/industries/lobbying.php?cycle=2018&ind=N01\">$22.3 million\u003c/a> in 2018 on lobbying, which includes $5.4 million by Coca-Cola and $2.8 million by PepsiCo. That's more than the tobacco industry, which spent \u003ca href=\"https://www.opensecrets.org/industries/lobbying.php?cycle=2018&ind=A02\">$16.7 million\u003c/a> on lobbying in 2018. In 1998, when the tobacco industry was under similar pressure, it spent $72 million on lobbying, according to \u003ca href=\"http://OpenSecrets.org\">OpenSecrets.org\u003c/a>.\u003c/p>\n\u003cp>The tobacco industry also spent decades funneling money into research that made cigarettes look less harmful than they really were, Myers says. Now beverage companies are trying to win over scientists and medical societies too, says \u003ca href=\"https://www.foodpolitics.com/\">Marion Nestle,\u003c/a> an emeritus professor of nutrition, food studies and public health at New York University and author of \"Unsavory Truth: How Food Companies Skew the Science of What We Eat.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.coca-colacompany.com/transparency/transparency-faq\">Coca-Cola\u003c/a> spent $146 million on \"well-being related scientific research, partnership and health professional activities\" from 2010 through 2017, according to the company's own records. A \u003ca href=\"https://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">2016 study\u003c/a> found that Coca-Cola and PepsiCo funded 95 national medical organizations from 2011 to 2015, while lobbying against 29 public health bills that aimed to reduce soda consumption or improve diet. Coca-Cola funded the publication of 389 articles in 169 journals from 2008 to 2016, according to a \u003ca href=\"https://www.cambridge.org/core/journals/public-health-nutrition/article/cocacola-a-model-of-transparency-in-research-partnerships-a-network-analysis-of-cocacolas-research-funding-20082016/D73D7B77A29BFED193858AE79780B703\">study\u003c/a> published this year in the journal \u003cem>Public Health Nutrition\u003c/em>.\u003c/p>\n\u003cp>Nestle says no one should be surprised that \u003ca href=\"http://annals.org/aim/article-abstract/2578450/do-sugar-sweetened-beverages-cause-obesity-diabetes-industry-manufacture-scientific\">industry-funded research\u003c/a> tends to absolve soda from any role in causing obesity. Beverage industry research typically shifts the blame for obesity onto inactivity and \"energy balance,\" suggesting that exercise is far more important to weight loss than cutting back on sugar and calories, she says.\u003c/p>\n\u003cp>While independent researchers have found evidence linking sugary drinks to \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/benefits-of-limiting-sugary-beverages/\">obesity, heart disease and diabetes\u003c/a>, Dermody questions the link between sugary drinks and obesity. Obesity has increased steadily over the past three decades. Yet in 2015, sales of carbonated soft drinks fell to their \u003ca href=\"http://fortune.com/2016/03/29/soda-sales-drop-11th-year/\">lowest level in 30 years\u003c/a>, suggesting the obesity epidemic is being driven by something other than soda, Dermody says. He notes that half the soft drinks sold today have no calories. That shows that voluntary industry efforts to reduce sugar and calories in soft drinks are working, and that taxes aren't needed.\u003c/p>\n\u003cp>\u003cstrong>Medical groups and industry funds\u003c/strong>\u003c/p>\n\u003cp>A number of medical groups and universities stopped accepting soda industry funding in 2015 after extensive publicity of Coca-Cola's attempts to influence science. Most \u003ca href=\"https://newsroom.heart.org/news/health-and-justice-nonprofits-oppose-sweetheart-deal-american-beverage-association-seeks-from-california\">health groups\u003c/a> — including the American Heart Association, American Cancer Society and American Diabetes Association – now support soda taxes.\u003c/p>\n\u003cp>But two medical groups have defied this trend.\u003c/p>\n\u003cp>In July, just after California lawmakers approved the moratorium on soda taxes, the Obesity Society, which represents doctors who treat overweight patients, issued a \u003ca href=\"https://globenewswire.com/news-release/2018/07/12/1536602/0/en/The-Obesity-Society-Calls-for-More-Research-on-Sugar-Sweetened-Beverage-Tax.html\">statement\u003c/a> saying there's no proof that such measures will save lives.\u003c/p>\n\u003cp>The Academy of Nutrition and Dietetics, which includes dietitians, has taken a \"neutral\" stand on soda taxes, noting that \"scientific evidence is insufficiently clear.\" In a statement similar to positions taken by the beverage industry, the nutrition academy said, \"No single food or beverage leads to overweight or obesity when consumed in moderate amounts and within the context of the total diet.\"\u003c/p>\n\u003cp>Both the obesity and nutrition groups have had close relationships with the soda industry. Coca-Cola and PepsiCo were \"\u003ca href=\"https://www.eatrightpro.org/-/media/eatrightpro-files/about-us/annual-reports/annualreport-2016.pdf?la=en&hash=AF58BF192B7A8C78B901CB26ED59DF7B6FAB0225\">premier sponsors\u003c/a>\" of the nutrition academy in 2016, according to the group's annual report. PepsiCo and Ocean Spray paid for \u003ca href=\"https://s19.a2zinc.net/clients/Academy/FNCE2018/Public/EventMap.aspx?shavailable=1&ID=2430\">\"premium\" exhibit booths\u003c/a> at the nutrition academy's national conference in October. Booths that size cost \u003ca href=\"https://eatrightfnce.org/wp-content/uploads/2017/12/ExhibitorProspectusFNCE18.pdf\">$40,000 to $50,000\u003c/a> each.\u003c/p>\n\u003cp>In October, PepsiCo underwrote a special issue of the \u003ca href=\"https://onlinelibrary.wiley.com/toc/1930739x/2018/26/S3\">Obesity Society's journal\u003c/a>, which was devoted entirely to the science of artificial sweeteners, at a cost of $26,880. Although PepsiCo paid the journal's publisher for the special issue, part of the money also went to the Obesity Society, says Dr. \u003ca href=\"http://tosconnect.obesity.org/obesity/content/new-item5/steven-heymsfield\">Steven Heymsfield\u003c/a>, the group's president-elect. The Obesity Society has nurtured close ties with soda makers through a \u003ca href=\"https://higherlogicdownload.s3.amazonaws.com/OBESITY/004d4f70-37d5-434e-b24d-08a32dfdfcd9/UploadedImages/Web_Summary_Sept_2015_FIEC_Meeting.pdf\">food industry engagement council\u003c/a>. Past meetings were chaired by executives of PepsiCo and attended by employees of the Dr Pepper Snapple Group, now known as Keurig Dr Pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://tosconnect.obesity.org/obesity/about/executive-director\">Anthony Comuzzie\u003c/a>, the Obesity Society's executive director, says the society has disbanded the food industry council. In an email, Comuzzie denied that the society's ties to industry have influenced its position on soda taxes. \"To imply that the group or society collectively is biased by food companies has no basis in reality,\" he wrote.\u003c/p>\n\u003cp>But Nestle is not buying it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It is shameful that the academy is not strongly supporting public health measures to prevent obesity,\" Nestle says. \"The academy's position puts it squarely on the side of the food industry and against public health.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Kaiser Health News. To see more, visit \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Big+Soda+And+The+Ballot%3A+Soda+Industry+Takes+Cues+From+Tobacco+To+Combat+Taxes&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "Voters in Oregon and Washington will decide Tuesday whether to strip cities of their ability to tax sugary drinks, thanks to ballot initiatives backed by Big Soda.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Taxing soda is an increasingly popular approach to raising revenue while combating obesity, which affects \u003ca href=\"https://www.cdc.gov/obesity/data/adult.html\">40 percent\u003c/a> of American adults. But the sweetened-beverage industry is not about to go away quietly.\u003c/p>\n\u003cp>Ahead of the U.S. midterm elections, the soda industry poured millions of dollars into fighting taxes on sugary drinks. In recent years, it has been largely successful in shutting down new taxes, except in a handful of major cities.\u003c/p>\n\u003cp>The industry is now pushing statewide measures that strip cities and towns of their ability to tax soda. Two of these initiatives will be on the ballot Tuesday in \u003ca href=\"https://ballotpedia.org/Washington_Initiative_1634,_Prohibit_Local_Taxes_on_Groceries_Measure_(2018)\">Washington\u003c/a> and \u003ca href=\"https://ballotpedia.org/Oregon_Measure_103,_Ban_Tax_on_Groceries_Initiative_(2018)\">Oregon\u003c/a>. \u003ca href=\"https://www.azcentral.com/story/news/politics/legislature/2018/03/19/arizona-bans-extra-taxes-soda-sugary-drinks/433235002/\">Arizona\u003c/a> and \u003ca href=\"https://www.mlive.com/news/index.ssf/2017/10/no_soda_taxes_for_local_govern.html\">Michigan\u003c/a> already ban localities from enacting soda taxes.\u003c/p>\n\u003cp>In California, where four cities have soda taxes, the beverage industry pressured lawmakers this summer into accepting \u003ca href=\"https://californiahealthline.org/news/under-pressure-california-lawmakers-ban-soda-taxes-for-12-years/\">a 12-year moratorium\u003c/a> on local taxes on sugar-sweetened drinks. Some lawmakers say Californians are being \"held hostage\" over the measure by the soda industry, which spent \u003ca href=\"https://californiahealthline.org/news/under-pressure-california-lawmakers-ban-soda-taxes-for-12-years/\">$7 million\u003c/a> on a ballot initiative that would have made it much harder for cities to raise taxes of any kind. The beverage industry dropped the initiative after lawmakers agreed to the moratorium.\u003c/p>\n\u003cp>The sweetened-beverage industry is also \u003ca href=\"https://www.vitalstrategies.org/foolmetwice/FoolMeTwice_Report.pdf\">cultivating relationships\u003c/a> with doctors and scientists, which public health advocates say they've seen before. \"There are definitely parallels with the tobacco industry,\" says Betsy Janes of the \u003ca href=\"https://www.fightcancer.org\">American Cancer Society Cancer Action Network\u003c/a>. Soda makers \"are happy to take a page from their playbook.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's because for years, tobacco companies used their lobbying clout to persuade state lawmakers to block cities and counties from passing smoke-free ordinances. By 2006, 21 states had pre-empted local smoke-free laws, according to Americans for Nonsmokers' Rights. Even today, 13 states have some sort of ban on local smoke-free laws.\u003c/p>\n\u003cp>By comparison more than \u003ca href=\"http://webcache.googleusercontent.com/search?q=cache:SyGsO1b23WgJ:https://www.worldobesity.org/news/wof-press-release-sugar-taxes/&hl=en&gl=us&strip=1&vwsrc=0\">30 countries\u003c/a> and \u003ca href=\"https://cspinet.org/sites/default/files/attachment/soda-taxes-passed-to-date.pdf\">seven U.S. cities\u003c/a> — including Seattle, San Francisco and Boulder, Colo. — now tax sugary drinks.\u003c/p>\n\u003cp>Most public health advocates describe soda taxes as a \u003ca href=\"https://www.healthaffairs.org/do/10.1377/hblog20170222.058886/full/\">proven way\u003c/a> to reduce Americans' consumption of added sugars, which, along with other dietary factors, have been linked to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5852674/pdf/nihms946949.pdf\">40,000 deaths\u003c/a> from heart disease every year. A \u003ca href=\"https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0176336\">study\u003c/a> published last year in \u003cem>PLOS One\u003c/em> projects that Mexico's soda tax will prevent up to 134,000 cases of diabetes by 2030. And in Philadelphia, sales of sweetened beverages fell 57 percent after a city tax of 1.5 cents per ounce took effect, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">according to a 2017 study\u003c/a>.\u003c/p>\n\u003cp>Soda companies are using their war chests to fund the Washington and Oregon ballot measures. Coca-Cola has contributed nearly half the \u003ca href=\"https://www.pdc.wa.gov/browse/campaign-explorer/committee?filer_id=YESTA%252520%252520015&election_year=2018\">$20 million\u003c/a> raised in support of the Washington initiative, while the \u003ca href=\"https://secure.sos.state.or.us/orestar/cneSearch.do?cneSearchButtonName=search&cneSearchFilerCommitteeId=19419\">American Beverage Association\u003c/a> has contributed about half the \u003ca href=\"https://secure.sos.state.or.us/orestar/publicAccountSummary.do?filerId=19419\">$5.6 million\u003c/a> behind the Oregon measure, according to state records.\u003c/p>\n\u003cp>\u003cstrong>Tax impacts on business, health\u003c/strong>\u003c/p>\n\u003cp>PepsiCo, one of the largest soda companies, did not respond to calls or emails. Coca-Cola declined to comment on the issue, referring all questions to the American Beverage Association, which represents the soda industry. \u003ca href=\"https://www.ameribev.org/about-us/aba-team/\">William Dermody\u003c/a>, a spokesman for the beverage association, declined to comment on the comparison with Big Tobacco. But Dermody says the soda industry supports \"keeping food and beverages affordable\" and is \"standing up for small business and working families\" by supporting the ballot measures. Taxes on soda and other groceries \"are harmful; they raise prices and they cost jobs,\" he says.\u003c/p>\n\u003cp>Health advocates say the ballot measures aren't really about groceries.\u003c/p>\n\u003cp>In Washington state, basic groceries are exempt from sales taxes, notes state \u003ca href=\"http://sdc.wastateleg.org/carlyle/\">Sen. Reuven Carlyle\u003c/a>, a Seattle Democrat opposed to the initiative to limit cities' ability to tax soda. He recently \u003ca href=\"https://twitter.com/Reuvencarlyle/status/1059175331083341824\">tweeted\u003c/a>: \"Coke and Pepsi's undignified $22 million campaign to strip local gov't authority sent 11 campaign advertisements to my wife alone. Regardless of their short term wins, one day big soda will find their brand equity in the same league as the NRA, big tobacco, big oil.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.tobaccofreekids.org/about/our-team/matt-myers\">Matthew Myers\u003c/a> of the Campaign for Tobacco-Free Kids is a veteran of the tobacco wars. He notes that the tobacco industry fought smoke-free laws by warning that they would drive customers away from restaurants and bars. In fact, the \u003ca href=\"https://www.cdc.gov/tobacco/data_statistics/fact_sheets/secondhand_smoke/protection/hospitality/index.htm\">Centers for Disease Control and Prevention\u003c/a> has reported that smoking bans increase business at bars and restaurants because customers enjoy clean air.\u003c/p>\n\u003cp>Similarly, research shows that Philadelphia's sugary drink tax hasn't hurt other aspects of the grocery business, Myers says. Although sales of sugary drinks have fallen, overall business at chain stores hasn't suffered, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">according to a 2017 study\u003c/a>. A \u003ca href=\"https://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002283\">study of a soda tax in Berkeley, Calif.\u003c/a>, found similar results, with residents buying less soda but more bottled water.\u003c/p>\n\u003cp>Public health groups said they aren't giving up on soda taxes. In California, the \u003ca href=\"https://www.cda.org/Portals/0/press/pr_0718_soda_tax.pdf\">state dental and medical associations\u003c/a> have filed a ballot measure for 2020 to create a statewide tax on sugary drinks.\u003c/p>\n\u003cp>\u003cstrong>A show of financial force\u003c/strong>\u003c/p>\n\u003cp>Soda makers have plenty of money for a fight. The food and beverage industry spent \u003ca href=\"https://www.opensecrets.org/industries/lobbying.php?cycle=2018&ind=N01\">$22.3 million\u003c/a> in 2018 on lobbying, which includes $5.4 million by Coca-Cola and $2.8 million by PepsiCo. That's more than the tobacco industry, which spent \u003ca href=\"https://www.opensecrets.org/industries/lobbying.php?cycle=2018&ind=A02\">$16.7 million\u003c/a> on lobbying in 2018. In 1998, when the tobacco industry was under similar pressure, it spent $72 million on lobbying, according to \u003ca href=\"http://OpenSecrets.org\">OpenSecrets.org\u003c/a>.\u003c/p>\n\u003cp>The tobacco industry also spent decades funneling money into research that made cigarettes look less harmful than they really were, Myers says. Now beverage companies are trying to win over scientists and medical societies too, says \u003ca href=\"https://www.foodpolitics.com/\">Marion Nestle,\u003c/a> an emeritus professor of nutrition, food studies and public health at New York University and author of \"Unsavory Truth: How Food Companies Skew the Science of What We Eat.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.coca-colacompany.com/transparency/transparency-faq\">Coca-Cola\u003c/a> spent $146 million on \"well-being related scientific research, partnership and health professional activities\" from 2010 through 2017, according to the company's own records. A \u003ca href=\"https://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">2016 study\u003c/a> found that Coca-Cola and PepsiCo funded 95 national medical organizations from 2011 to 2015, while lobbying against 29 public health bills that aimed to reduce soda consumption or improve diet. Coca-Cola funded the publication of 389 articles in 169 journals from 2008 to 2016, according to a \u003ca href=\"https://www.cambridge.org/core/journals/public-health-nutrition/article/cocacola-a-model-of-transparency-in-research-partnerships-a-network-analysis-of-cocacolas-research-funding-20082016/D73D7B77A29BFED193858AE79780B703\">study\u003c/a> published this year in the journal \u003cem>Public Health Nutrition\u003c/em>.\u003c/p>\n\u003cp>Nestle says no one should be surprised that \u003ca href=\"http://annals.org/aim/article-abstract/2578450/do-sugar-sweetened-beverages-cause-obesity-diabetes-industry-manufacture-scientific\">industry-funded research\u003c/a> tends to absolve soda from any role in causing obesity. Beverage industry research typically shifts the blame for obesity onto inactivity and \"energy balance,\" suggesting that exercise is far more important to weight loss than cutting back on sugar and calories, she says.\u003c/p>\n\u003cp>While independent researchers have found evidence linking sugary drinks to \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/benefits-of-limiting-sugary-beverages/\">obesity, heart disease and diabetes\u003c/a>, Dermody questions the link between sugary drinks and obesity. Obesity has increased steadily over the past three decades. Yet in 2015, sales of carbonated soft drinks fell to their \u003ca href=\"http://fortune.com/2016/03/29/soda-sales-drop-11th-year/\">lowest level in 30 years\u003c/a>, suggesting the obesity epidemic is being driven by something other than soda, Dermody says. He notes that half the soft drinks sold today have no calories. That shows that voluntary industry efforts to reduce sugar and calories in soft drinks are working, and that taxes aren't needed.\u003c/p>\n\u003cp>\u003cstrong>Medical groups and industry funds\u003c/strong>\u003c/p>\n\u003cp>A number of medical groups and universities stopped accepting soda industry funding in 2015 after extensive publicity of Coca-Cola's attempts to influence science. Most \u003ca href=\"https://newsroom.heart.org/news/health-and-justice-nonprofits-oppose-sweetheart-deal-american-beverage-association-seeks-from-california\">health groups\u003c/a> — including the American Heart Association, American Cancer Society and American Diabetes Association – now support soda taxes.\u003c/p>\n\u003cp>But two medical groups have defied this trend.\u003c/p>\n\u003cp>In July, just after California lawmakers approved the moratorium on soda taxes, the Obesity Society, which represents doctors who treat overweight patients, issued a \u003ca href=\"https://globenewswire.com/news-release/2018/07/12/1536602/0/en/The-Obesity-Society-Calls-for-More-Research-on-Sugar-Sweetened-Beverage-Tax.html\">statement\u003c/a> saying there's no proof that such measures will save lives.\u003c/p>\n\u003cp>The Academy of Nutrition and Dietetics, which includes dietitians, has taken a \"neutral\" stand on soda taxes, noting that \"scientific evidence is insufficiently clear.\" In a statement similar to positions taken by the beverage industry, the nutrition academy said, \"No single food or beverage leads to overweight or obesity when consumed in moderate amounts and within the context of the total diet.\"\u003c/p>\n\u003cp>Both the obesity and nutrition groups have had close relationships with the soda industry. Coca-Cola and PepsiCo were \"\u003ca href=\"https://www.eatrightpro.org/-/media/eatrightpro-files/about-us/annual-reports/annualreport-2016.pdf?la=en&hash=AF58BF192B7A8C78B901CB26ED59DF7B6FAB0225\">premier sponsors\u003c/a>\" of the nutrition academy in 2016, according to the group's annual report. PepsiCo and Ocean Spray paid for \u003ca href=\"https://s19.a2zinc.net/clients/Academy/FNCE2018/Public/EventMap.aspx?shavailable=1&ID=2430\">\"premium\" exhibit booths\u003c/a> at the nutrition academy's national conference in October. Booths that size cost \u003ca href=\"https://eatrightfnce.org/wp-content/uploads/2017/12/ExhibitorProspectusFNCE18.pdf\">$40,000 to $50,000\u003c/a> each.\u003c/p>\n\u003cp>In October, PepsiCo underwrote a special issue of the \u003ca href=\"https://onlinelibrary.wiley.com/toc/1930739x/2018/26/S3\">Obesity Society's journal\u003c/a>, which was devoted entirely to the science of artificial sweeteners, at a cost of $26,880. Although PepsiCo paid the journal's publisher for the special issue, part of the money also went to the Obesity Society, says Dr. \u003ca href=\"http://tosconnect.obesity.org/obesity/content/new-item5/steven-heymsfield\">Steven Heymsfield\u003c/a>, the group's president-elect. The Obesity Society has nurtured close ties with soda makers through a \u003ca href=\"https://higherlogicdownload.s3.amazonaws.com/OBESITY/004d4f70-37d5-434e-b24d-08a32dfdfcd9/UploadedImages/Web_Summary_Sept_2015_FIEC_Meeting.pdf\">food industry engagement council\u003c/a>. Past meetings were chaired by executives of PepsiCo and attended by employees of the Dr Pepper Snapple Group, now known as Keurig Dr Pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://tosconnect.obesity.org/obesity/about/executive-director\">Anthony Comuzzie\u003c/a>, the Obesity Society's executive director, says the society has disbanded the food industry council. In an email, Comuzzie denied that the society's ties to industry have influenced its position on soda taxes. \"To imply that the group or society collectively is biased by food companies has no basis in reality,\" he wrote.\u003c/p>\n\u003cp>But Nestle is not buying it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It is shameful that the academy is not strongly supporting public health measures to prevent obesity,\" Nestle says. \"The academy's position puts it squarely on the side of the food industry and against public health.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Kaiser Health News. To see more, visit \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Big+Soda+And+The+Ballot%3A+Soda+Industry+Takes+Cues+From+Tobacco+To+Combat+Taxes&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"title": "Table Talk: A Chinese Classic on Geary, Le Marais, North Bay Restaurants",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Visit this Inner Richmond Chinese restaurant for classic Shanghainese and Taiwanese dishes, plus there’s a new Le Marais Bakery and commissary in Polk Gulch, and let’s look at three new restaurants opening in the North Bay.\u003c/p>\n\u003ch2>A Classic and Below-the-Radar Chinese Restaurant (and It’s Cecilia Chiang-Approved)\u003c/h2>\n\u003cp>Five Happiness\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YvBdK4hwh5v\">4142 Geary Blvd., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Fri 11:30am–2:30pm and 4:30pm–9:30pm, Sat–Sun 11am–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131158\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131158\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fivehappiness-SJB-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shanghai pan-fried pork buns (sheng jian bao). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over on Geary in the Inner Richmond is an old-school Chinese restaurant with a bright orange tiled exterior, \u003cstrong>Five Happiness\u003c/strong>, that cars have been whizzing by since 1975, but the smart ones pull over. Fortunately, about 10 years ago, local food writer Patty Unterman tipped me off to this restaurant, a favorite of Cecilia Chiang, our local Chinese culinary matriarch, who is still amazingly with us and going out to eat all the time at 99 (she’s a powerhouse of energy).\u003c/p>\n\u003cp>Many know this restaurant for different things: a bunch love to come on the weekend for the Taiwanese breakfast, while others come for banquet dinners with Shanghainese specialties, and neighborhood folks swing by for the lunchtime rice plate specials (which tend to be more Americanized greatest hits but are well-executed). The menu definitely bounces around with some different regional dishes and styles: it ends up they have a Cantonese chef from Hong Kong, a Shanghainese chef, and a Taiwanese chef!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>I used to host an annual Chinese birthday banquet dinner with my friends, lining up a new menu and restaurant each year, and the meal we had here was fantastic, sealing its reputation as a favorite Chinese restaurant of mine. We requested the “Cecilia Chiang” banquet, just as Patty Unterman instructed me to — the very kind longtime manager Bill Yang (his mother is the owner) faithfully duplicated it for my group, with a platter of cold appetizers, chicken with fluffy egg white, red pork shank, eel and chives, and many other special dishes.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At a recent meal, my friends and I dropped in on a whim, with no advance planning. The best thing to do is let Bill lead you through the menu, once he figures out your taste (and appetite). I always love their green onion pancake ($6.50), it’s a flaky yet sturdy one, and not too oily, and it’s hard to resist Shanghai pan-fried pork buns (sheng jian bao) for just $6.50. There's so much juice inside these, I prefer them to the xiao long bao they serve here.\u003c/p>\n\u003cfigure id=\"attachment_131159\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131159\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/five-happiness-fish-fillet-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The delicate fish fillet and egg white with tofu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some real gems are on the front of the menu (in the “Family Tradition Private Kitchen” section) — the steamed fish fillet and egg white with tofu ($13.50) is such an elegant and chic dish, so silky and delicate, topped with threads of ginger. But our table found the jumbo prawns in Szechuan red garlic sauce to be overcooked, so the $19.95 price tag felt steep for six prawns — we should have followed Bill’s advice and ordered the ribs instead. He’ll also steer you to the freshest vegetables — the pea shoots we had were so green and vibrant and with the smoky kiss of the wok. He also offered us some perfectly seasoned marinated cucumbers in the beginning, and we finished our meal with almond tofu, such delicately fragrant little cloud-like bites.\u003c/p>\n\u003cfigure id=\"attachment_131160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131160\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/five-happiness-pea-shoots-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Pea shoots with golden garlic cloves. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hopefully, you can order the Peking duck ($49.95) 24 hours in advance and then come here with a group — you’ll find one of the better birds in the city, artfully presented with tortilla-like, northern-style handmade pancakes instead of buns. If you’re coming in last-minute, the tea-smoked duck ($18.95 for half) may be tempting, but I found it too salty.\u003c/p>\n\u003cp>On the weekend, you’ll want to come in before noon for Taiwanese breakfast, like hot soy milk (savory or sweet) and Chinese doughnuts that are the shape of crullers or churros (\u003ci>youtiao\u003c/i>), spicy beef noodle soup, Taiwanese ground pork and rice (\u003ci>lu \u003c/i>\u003ci>rou\u003c/i>\u003ci> fan\u003c/i>), and more of those green onion pancakes! The Shanxi hand cut-noodles are also special here.\u003c/p>\n\u003cp>The restaurant had a renovation about five years ago, taking the Pepto pink tablecloths away with it (which I secretly loved) — it’s a good looking room, with butter yellow walls and classic rosewood high-backed chairs, and, of course, many round tables. If you can, at least get a group of four friends together to dine, but the more the merrier. You will have an absolute feast for about $25 per person, and you can thank me later.\u003c/p>\n\u003ch2>Le Marais Opens a Spacious Croissanterie and Commissary in Polk Gulch\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lemaraisbakery.com\">Le Marais Bakery\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jeqsVqLFYZo\">1138 Sutter St., San Francisco\u003c/a>\u003cbr>\nHours are 7am–2:30pm, extending to 7am–7pm in mid-November.\u003c/p>\n\u003cfigure id=\"attachment_131161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131161\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marais-cafe-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Le Marais Bakery's sunny new café in Polk Gulch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now open in the TenderNob/Polk Gulch is the latest café from \u003cstrong>\u003ca href=\"http://www.lemaraisbakery.com\">Le Marais Bakery\u003c/a>\u003c/strong>, but this is also owner Patrick Ascaso and Joanna Pulcini Ascaso’s new 3,000-square-foot commissary and lab (with a 2,000-square-foot basement!). The front of the café has plenty of tables by the sunny windows, with fresh flowers on each table, and there are a few booths flanking the left wall. You’ll note the vintage light fixtures, pretty photography, and a fun mural by Sabina Addis. There’s also a big open kitchen, so you can watch the staff in action.\u003c/p>\n\u003cfigure id=\"attachment_131163\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131163\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marais-treats-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A selection of baked goods from Le Marais. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiled counter is full of baked goods from head pastry chef Hikari Hori, formerly of Fournée Bakery, lined with viennoiserie-like croissants, pain au chocolat, kouign-amann, and seasonal fruit danishes, plus some savory croissants for lunch, like ham or herbed turkey. There are savory scones, financiers, and all kinds of cookies, and a delightful morning bun to go with your coffee — they have their own custom roast from Verve Coffee Roasters and a beautiful Strada espresso machine.\u003c/p>\n\u003cfigure id=\"attachment_131164\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marai-pain-au-choco-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The pure flaky pleasure of pain au chocolat! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look for some new and inventive pastries coming soon, like lemon cream–laminated brioche, a truffle croissant, and croissant cones and ice creams. You’ll find their popular brunch boards, avocado toast, and croques soon, once they get things fully ramped up (for now, you can enjoy quiches and yogurt bowls).\u003c/p>\n\u003cp>Just in case your friends in Omaha or Miami are jealous, you can take advantage of Le Marais’s \u003ca href=\"https://www.williams-sonoma.com/m/shop/food/le-marais/\">partnership with Williams Sonoma\u003c/a> and ship their croissants nationwide, as well as a pastry sampler, an upcoming peppermint-chocolate croissant that tastes like peppermint bark for the holidays, cinnamon buns, apple swirl danishes, and pumpkin kouign-amanns.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A New Regional American Diner in Sonoma, Mint and Liberty\u003c/h2>\n\u003cp>\u003ca href=\"https://www.mintandliberty.com\">Mint and Liberty\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/A2bKTxcwMNN2\">19101 Highway 12, Sonoma\u003c/a>\u003cbr>\n8am–9pm daily\u003c/p>\n\u003cfigure id=\"attachment_131165\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/mint-and-liberty-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Rancho Gordo scarlet runner beans with smoked mushrooms and kale (and bacon!). \u003ccite>(Julianna Ferrara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new restaurant opening in the Maxwell Village center in Sonoma on November 7 called \u003cstrong>\u003ca href=\"https://www.mintandliberty.com\">Mint and Liberty\u003c/a>\u003c/strong> from owners James and Mila Chanamé-Hahn (part of the Sunflower Caffe family). They're offering a modern twist on a classic diner with a wonderfully talented chef at the helm, Michal Siegel (formerly Shorty Goldstein’s and Betelnut in San Francisco). His menu features regional American dishes, from northern ones like loaded baked potato pierogi to braised Rancho Gordo scarlet runner beans with smoked mushrooms and kale (you can get them with or without bacon), while southern dishes include shrimp gumbo and BBQ baby back pork ribs. Fans of Siegel’s pastrami will be happy to see his Rachel sandwich representing the east, and there’s a Green Goddess Cobb salad repping the west that looks fantastic.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There are a variety of burgers, breakfast served all day, and some larger family-style dinners served after 5pm, like cioppino or a whole-roasted chicken. Fresh and local produce from LOLA Sonoma Farms, Bee-Well Farms, and Sweetwater Farms are highlights. There are sweets from Honey and the Moon, plus milkshakes, wine, beer, and cocktails too.\u003c/p>\n\u003ch2>A New Indian Restaurant Opens in Santa Rosa with Top-Notch Cocktails\u003c/h2>\n\u003cp>\u003ca href=\"http://bollywoodbar.net\">Bollywood Bar & Clay Oven\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JvXFA4nLfWL2\">535 4th St., Santa Rosa\u003c/a>\u003cbr>\nOpen Tue–Thu 4pm–10:30pm, Fri–Sat 4pm–11:30pm\u003c/p>\n\u003cfigure id=\"attachment_131167\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131167\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Bollywood_Food-800x533.png\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A sampling of dishes at Bollywood Bar & Clay Oven. \u003ccite>(Marti Lynn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Scott Beattie’s sublime cocktails from his time at Cyrus, Spoonbar, and Goose and Gander (among other places!) will be happy to know he’s behind the list at \u003cstrong>\u003ca href=\"http://bollywoodbar.net\">Bollywood Bar & Clay Oven\u003c/a>\u003c/strong> in downtown Santa Rosa. He’s working with bar manager Andrea Mota, previously Geyserville Gun Club Bar and Lounge, who will be behind the bar nightly.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The newly open restaurant is from Chandi Hospitality Group, who brought on James Beard Award finalist chef Niven Patel, who has created a modern Indian \u003ca href=\"http://bollywoodbar.net/images/pdf/FullMenu_Complate_Bollywood_OCT25_2018.pdf\">menu\u003c/a> that is ingredient-focused with seasonal produce from quality purveyors (he’s an avid farmer, with Gujarati roots, which is where he sources the majority of his spices). You’ll find local vegetables in his pakoras, and his turmeric-marinated rockfish is served in a coconut curry with curry leaf, carrot, zucchini, and fennel and cooked in their hearth oven. A short rib uttapam also sounds fantastic. He was previously at Ghee in Miami, where he met Will Fernandez and Alex Sarria, the chefs de cuisine at Bollywood.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The backlit bar has a modern and eye-catching style, and the restaurant offers a variety of seating options, whether you’re a couple or dining with a big group.\u003c/p>\n\u003ch2>Find a Welcoming West Coast American Menu at Guesthouse in Kentfield\u003c/h2>\n\u003cp>\u003ca href=\"http://www.guesthousemarin.com\">Guesthouse\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/fczzn8agUip\">850 College Ave., Kentfield\u003c/a>\u003cbr>\nOpen Mon–Fri 4pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_131168\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/guesthouse-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Guesthouse is ready to serve you in Kentfield. \u003ccite>(Stephanie Amberg)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In downtown Kentfield in Marin County, chef Jared Rogers (previously Picco in Larkspur) and Bay Area bartender Dustin Sullivan have opened their new bar and restaurant, \u003ca href=\"http://www.guesthousemarin.com\">\u003cstrong>Guesthouse\u003c/strong>\u003c/a>. Look for an ingredient-driven, seasonal, West Coast–inspired American \u003ca href=\"http://guesthousemarin.com/menu/\">menu\u003c/a>, including Dungeness crab cakes; Wolfe Ranch quail off their J&R wood grill (with chanterelle and bacon stuffing, grits, roasted carrots, and game jus); and a Kurobuta pork chop with crispy potatoes, spiced apple, and arugula. The side of cauliflower gratin with mornay, breadcrumbs and caramelized onions is sure to be a hit.\u003c/p>\n\u003cp>The cocktail menu features classics like a Negroni with a twist: it’s a dry mezcal Negroni, with mezcal, Cappelletti, dry vermouth, bitters, and grapefruit zest. There's also a comprehensive wine and beer list, with a focus on organic and biodynamic wines.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Hannah Collins Design helped remodel the space, which features 110 seats, an open kitchen, textured and wallpapered walls, wainscoting, and a 16-seat concrete bar.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Visit this Inner Richmond Chinese restaurant for classic Shanghainese and Taiwanese dishes, plus there’s a new Le Marais Bakery and commissary in Polk Gulch, and let’s look at three new restaurants opening in the North Bay.\u003c/p>\n\u003ch2>A Classic and Below-the-Radar Chinese Restaurant (and It’s Cecilia Chiang-Approved)\u003c/h2>\n\u003cp>Five Happiness\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YvBdK4hwh5v\">4142 Geary Blvd., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Fri 11:30am–2:30pm and 4:30pm–9:30pm, Sat–Sun 11am–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131158\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131158\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fivehappiness-SJB-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shanghai pan-fried pork buns (sheng jian bao). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over on Geary in the Inner Richmond is an old-school Chinese restaurant with a bright orange tiled exterior, \u003cstrong>Five Happiness\u003c/strong>, that cars have been whizzing by since 1975, but the smart ones pull over. Fortunately, about 10 years ago, local food writer Patty Unterman tipped me off to this restaurant, a favorite of Cecilia Chiang, our local Chinese culinary matriarch, who is still amazingly with us and going out to eat all the time at 99 (she’s a powerhouse of energy).\u003c/p>\n\u003cp>Many know this restaurant for different things: a bunch love to come on the weekend for the Taiwanese breakfast, while others come for banquet dinners with Shanghainese specialties, and neighborhood folks swing by for the lunchtime rice plate specials (which tend to be more Americanized greatest hits but are well-executed). The menu definitely bounces around with some different regional dishes and styles: it ends up they have a Cantonese chef from Hong Kong, a Shanghainese chef, and a Taiwanese chef!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>I used to host an annual Chinese birthday banquet dinner with my friends, lining up a new menu and restaurant each year, and the meal we had here was fantastic, sealing its reputation as a favorite Chinese restaurant of mine. We requested the “Cecilia Chiang” banquet, just as Patty Unterman instructed me to — the very kind longtime manager Bill Yang (his mother is the owner) faithfully duplicated it for my group, with a platter of cold appetizers, chicken with fluffy egg white, red pork shank, eel and chives, and many other special dishes.\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>At a recent meal, my friends and I dropped in on a whim, with no advance planning. The best thing to do is let Bill lead you through the menu, once he figures out your taste (and appetite). I always love their green onion pancake ($6.50), it’s a flaky yet sturdy one, and not too oily, and it’s hard to resist Shanghai pan-fried pork buns (sheng jian bao) for just $6.50. There's so much juice inside these, I prefer them to the xiao long bao they serve here.\u003c/p>\n\u003cfigure id=\"attachment_131159\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131159\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/five-happiness-fish-fillet-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The delicate fish fillet and egg white with tofu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some real gems are on the front of the menu (in the “Family Tradition Private Kitchen” section) — the steamed fish fillet and egg white with tofu ($13.50) is such an elegant and chic dish, so silky and delicate, topped with threads of ginger. But our table found the jumbo prawns in Szechuan red garlic sauce to be overcooked, so the $19.95 price tag felt steep for six prawns — we should have followed Bill’s advice and ordered the ribs instead. He’ll also steer you to the freshest vegetables — the pea shoots we had were so green and vibrant and with the smoky kiss of the wok. He also offered us some perfectly seasoned marinated cucumbers in the beginning, and we finished our meal with almond tofu, such delicately fragrant little cloud-like bites.\u003c/p>\n\u003cfigure id=\"attachment_131160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131160\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/five-happiness-pea-shoots-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Pea shoots with golden garlic cloves. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hopefully, you can order the Peking duck ($49.95) 24 hours in advance and then come here with a group — you’ll find one of the better birds in the city, artfully presented with tortilla-like, northern-style handmade pancakes instead of buns. If you’re coming in last-minute, the tea-smoked duck ($18.95 for half) may be tempting, but I found it too salty.\u003c/p>\n\u003cp>On the weekend, you’ll want to come in before noon for Taiwanese breakfast, like hot soy milk (savory or sweet) and Chinese doughnuts that are the shape of crullers or churros (\u003ci>youtiao\u003c/i>), spicy beef noodle soup, Taiwanese ground pork and rice (\u003ci>lu \u003c/i>\u003ci>rou\u003c/i>\u003ci> fan\u003c/i>), and more of those green onion pancakes! The Shanxi hand cut-noodles are also special here.\u003c/p>\n\u003cp>The restaurant had a renovation about five years ago, taking the Pepto pink tablecloths away with it (which I secretly loved) — it’s a good looking room, with butter yellow walls and classic rosewood high-backed chairs, and, of course, many round tables. If you can, at least get a group of four friends together to dine, but the more the merrier. You will have an absolute feast for about $25 per person, and you can thank me later.\u003c/p>\n\u003ch2>Le Marais Opens a Spacious Croissanterie and Commissary in Polk Gulch\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lemaraisbakery.com\">Le Marais Bakery\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jeqsVqLFYZo\">1138 Sutter St., San Francisco\u003c/a>\u003cbr>\nHours are 7am–2:30pm, extending to 7am–7pm in mid-November.\u003c/p>\n\u003cfigure id=\"attachment_131161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131161\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marais-cafe-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Le Marais Bakery's sunny new café in Polk Gulch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now open in the TenderNob/Polk Gulch is the latest café from \u003cstrong>\u003ca href=\"http://www.lemaraisbakery.com\">Le Marais Bakery\u003c/a>\u003c/strong>, but this is also owner Patrick Ascaso and Joanna Pulcini Ascaso’s new 3,000-square-foot commissary and lab (with a 2,000-square-foot basement!). The front of the café has plenty of tables by the sunny windows, with fresh flowers on each table, and there are a few booths flanking the left wall. You’ll note the vintage light fixtures, pretty photography, and a fun mural by Sabina Addis. There’s also a big open kitchen, so you can watch the staff in action.\u003c/p>\n\u003cfigure id=\"attachment_131163\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131163\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marais-treats-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A selection of baked goods from Le Marais. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiled counter is full of baked goods from head pastry chef Hikari Hori, formerly of Fournée Bakery, lined with viennoiserie-like croissants, pain au chocolat, kouign-amann, and seasonal fruit danishes, plus some savory croissants for lunch, like ham or herbed turkey. There are savory scones, financiers, and all kinds of cookies, and a delightful morning bun to go with your coffee — they have their own custom roast from Verve Coffee Roasters and a beautiful Strada espresso machine.\u003c/p>\n\u003cfigure id=\"attachment_131164\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marai-pain-au-choco-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The pure flaky pleasure of pain au chocolat! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look for some new and inventive pastries coming soon, like lemon cream–laminated brioche, a truffle croissant, and croissant cones and ice creams. You’ll find their popular brunch boards, avocado toast, and croques soon, once they get things fully ramped up (for now, you can enjoy quiches and yogurt bowls).\u003c/p>\n\u003cp>Just in case your friends in Omaha or Miami are jealous, you can take advantage of Le Marais’s \u003ca href=\"https://www.williams-sonoma.com/m/shop/food/le-marais/\">partnership with Williams Sonoma\u003c/a> and ship their croissants nationwide, as well as a pastry sampler, an upcoming peppermint-chocolate croissant that tastes like peppermint bark for the holidays, cinnamon buns, apple swirl danishes, and pumpkin kouign-amanns.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A New Regional American Diner in Sonoma, Mint and Liberty\u003c/h2>\n\u003cp>\u003ca href=\"https://www.mintandliberty.com\">Mint and Liberty\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/A2bKTxcwMNN2\">19101 Highway 12, Sonoma\u003c/a>\u003cbr>\n8am–9pm daily\u003c/p>\n\u003cfigure id=\"attachment_131165\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/mint-and-liberty-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Rancho Gordo scarlet runner beans with smoked mushrooms and kale (and bacon!). \u003ccite>(Julianna Ferrara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new restaurant opening in the Maxwell Village center in Sonoma on November 7 called \u003cstrong>\u003ca href=\"https://www.mintandliberty.com\">Mint and Liberty\u003c/a>\u003c/strong> from owners James and Mila Chanamé-Hahn (part of the Sunflower Caffe family). They're offering a modern twist on a classic diner with a wonderfully talented chef at the helm, Michal Siegel (formerly Shorty Goldstein’s and Betelnut in San Francisco). His menu features regional American dishes, from northern ones like loaded baked potato pierogi to braised Rancho Gordo scarlet runner beans with smoked mushrooms and kale (you can get them with or without bacon), while southern dishes include shrimp gumbo and BBQ baby back pork ribs. Fans of Siegel’s pastrami will be happy to see his Rachel sandwich representing the east, and there’s a Green Goddess Cobb salad repping the west that looks fantastic.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There are a variety of burgers, breakfast served all day, and some larger family-style dinners served after 5pm, like cioppino or a whole-roasted chicken. Fresh and local produce from LOLA Sonoma Farms, Bee-Well Farms, and Sweetwater Farms are highlights. There are sweets from Honey and the Moon, plus milkshakes, wine, beer, and cocktails too.\u003c/p>\n\u003ch2>A New Indian Restaurant Opens in Santa Rosa with Top-Notch Cocktails\u003c/h2>\n\u003cp>\u003ca href=\"http://bollywoodbar.net\">Bollywood Bar & Clay Oven\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JvXFA4nLfWL2\">535 4th St., Santa Rosa\u003c/a>\u003cbr>\nOpen Tue–Thu 4pm–10:30pm, Fri–Sat 4pm–11:30pm\u003c/p>\n\u003cfigure id=\"attachment_131167\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131167\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Bollywood_Food-800x533.png\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A sampling of dishes at Bollywood Bar & Clay Oven. \u003ccite>(Marti Lynn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Scott Beattie’s sublime cocktails from his time at Cyrus, Spoonbar, and Goose and Gander (among other places!) will be happy to know he’s behind the list at \u003cstrong>\u003ca href=\"http://bollywoodbar.net\">Bollywood Bar & Clay Oven\u003c/a>\u003c/strong> in downtown Santa Rosa. He’s working with bar manager Andrea Mota, previously Geyserville Gun Club Bar and Lounge, who will be behind the bar nightly.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The newly open restaurant is from Chandi Hospitality Group, who brought on James Beard Award finalist chef Niven Patel, who has created a modern Indian \u003ca href=\"http://bollywoodbar.net/images/pdf/FullMenu_Complate_Bollywood_OCT25_2018.pdf\">menu\u003c/a> that is ingredient-focused with seasonal produce from quality purveyors (he’s an avid farmer, with Gujarati roots, which is where he sources the majority of his spices). You’ll find local vegetables in his pakoras, and his turmeric-marinated rockfish is served in a coconut curry with curry leaf, carrot, zucchini, and fennel and cooked in their hearth oven. A short rib uttapam also sounds fantastic. He was previously at Ghee in Miami, where he met Will Fernandez and Alex Sarria, the chefs de cuisine at Bollywood.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The backlit bar has a modern and eye-catching style, and the restaurant offers a variety of seating options, whether you’re a couple or dining with a big group.\u003c/p>\n\u003ch2>Find a Welcoming West Coast American Menu at Guesthouse in Kentfield\u003c/h2>\n\u003cp>\u003ca href=\"http://www.guesthousemarin.com\">Guesthouse\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/fczzn8agUip\">850 College Ave., Kentfield\u003c/a>\u003cbr>\nOpen Mon–Fri 4pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_131168\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/guesthouse-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Guesthouse is ready to serve you in Kentfield. \u003ccite>(Stephanie Amberg)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In downtown Kentfield in Marin County, chef Jared Rogers (previously Picco in Larkspur) and Bay Area bartender Dustin Sullivan have opened their new bar and restaurant, \u003ca href=\"http://www.guesthousemarin.com\">\u003cstrong>Guesthouse\u003c/strong>\u003c/a>. Look for an ingredient-driven, seasonal, West Coast–inspired American \u003ca href=\"http://guesthousemarin.com/menu/\">menu\u003c/a>, including Dungeness crab cakes; Wolfe Ranch quail off their J&R wood grill (with chanterelle and bacon stuffing, grits, roasted carrots, and game jus); and a Kurobuta pork chop with crispy potatoes, spiced apple, and arugula. The side of cauliflower gratin with mornay, breadcrumbs and caramelized onions is sure to be a hit.\u003c/p>\n\u003cp>The cocktail menu features classics like a Negroni with a twist: it’s a dry mezcal Negroni, with mezcal, Cappelletti, dry vermouth, bitters, and grapefruit zest. There's also a comprehensive wine and beer list, with a focus on organic and biodynamic wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ci>\u003cb>Editor's note:\u003c/b> Welcome to KQED'S \"A Bar Story\" series: a new, semi-regular column where we explore the history behind the Bay Area's best neighborhood dives. First up, Berkeley's Missouri Lounge.\u003c/i>\u003c/p>\n\u003cp>On a sunny Tuesday in late August, by 5 p.m., the bar at Berkeley’s Missouri Lounge is already nearly full. It’s the after-work crowd: Neighborhood folks and the people who work jobs around here. On most afternoons, they start filing into the San Pablo Avenue watering hole about 4 p.m. By the time the DJ shows up at 10 p.m.—and along with him the U.C. Berkeley coeds—most of the regulars are long gone.\u003c/p>\n\u003cp>But this summer day, in this golden hour when the Oakland A’s game is on the corner television and the sunlight still filters through the open front door, it feels more like a neighborhood gathering than a bar.\u003c/p>\n\u003cp>The Missouri Lounge has been a West Berkeley staple in one incarnation or another since the mid-20th century.\u003c/p>\n\u003cp>The rumored version of the bar’s origins is, like most stories told over whiskey and beer, based in a grain of truth. As the tale goes, the bar’s previous owner, Argentina “Argie” Shepherd, worked on the USS Missouri during World War II. When she came to purchase the wooden bar at 2600 San Pablo Avenue in the 1950s, she named it after the battleship.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ask regulars about the name, and they’re quick to recite, “It’s the battleship, not the state.” But as Argie’s grandson Mike Harris will tell you, that’s not quite the truth.\u003c/p>\n\u003cp>Argie did work on Liberty ships during World War II, but never the battleship USS Missouri. And when she bought the bar in 1950 for about $15,000, it was already called the Missouri Cafe.A\u003c/p>\n\u003cp>“She was a badass,” Harris said. “She was known at the bar as, like, being everybody’s psychiatrist. She knew everybody’s dirt. She would cry with you, laugh with you, loan you money.”\u003c/p>\n\u003cp>Back then, the Missouri Cafe opened at 6 a.m. with breakfast and booze and closed about midnight.\u003c/p>\n\u003cfigure id=\"attachment_130762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0009-e1539197780878.jpg\" alt=\"The Missouri Lounge\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Missouri Lounge \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She used to tell the family members [the 6 a.m. start time] was because people would get off from work then,” Harris said, laughing. “There ain’t nobody getting off work and coming in at 6 a.m. But there were people going to work at 6 a.m.”\u003c/p>\n\u003cp>She always kept a stash of Certs mints on hand. The idea being, if drunk bar-goers popped half a roll of mints, cops would just give them a ride home.\u003c/p>\n\u003cp>And on Thursdays, Argie would cash bargoers’ paychecks, taking out a load of cash in advance from the Bank of America across the street. Sometime in the 1970s, though, word started to get out about it. Over the next decade or so, the bar was robbed at gunpoint seven times, Harris said.\u003c/p>\n\u003cp>It was Harris and his cousin who changed the bar’s name to its current iteration, the Missouri Lounge, when they took over after Argie’s death in 2004.\u003c/p>\n\u003cp>Still, her photograph graces many a dusty frame on the bar’s grey back wall.\u003c/p>\n\u003cp>The photos are bolted in, lest they get taken, knocked off or used as ammo in the occasional bar fight. Some of them were found tucked deep in the bar’s cabinets when the most recent generation of ownership took over in 2005, alongside decades-old, still-running bar tabs for the regulars who worked at one of the then-neighboring industrial parks.\u003c/p>\n\u003cp>Sitting near the end of the long wooden bar this particular Tuesday is Tim Blanchard, who lived in the studio apartment upstairs about 13 years ago. He’s here four nights a week, and figures he just about put owner Ali Eslami’s kids through college, given how much Lagunitas IPA he drinks.\u003c/p>\n\u003cp>Behind the bar is Mindi Marus. She’s tended bar here for 11 years, and until the DJ shows up, the music selection is up to her.\u003c/p>\n\u003cp>“People don’t really leave,” she said. “It’s a really good bar.”\u003c/p>\n\u003cp>Tonight, her playlist includes a healthy mix of honky-tonk and rock ‘n roll with some folk tossed in for good measure. The playlist of Donovan, The Pogues, Shannon and the Clams, and Glen Campbell is layered with occasional outbursts of laughter and the muted, comfortable din of blue-collar workers fresh off their job sites, talking about the A’s game.\u003c/p>\n\u003cp>In the second inning, Marus changes the song to one by Marty Robbins: “El Paso.” Someone slides a shot of Jameson down the bar.\u003c/p>\n\u003cp>Renatto “Natto” Specia has worked at the Missouri Lounge in various capacities since 2008 when he started as a bouncer. The 39-year-old grew up just around the corner, and when he was a kid, his brother and sister worked at the Bank of America on San Pablo Avenue.\u003c/p>\n\u003cfigure id=\"attachment_130761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0064-e1539197700323.jpg\" alt=\"Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018. \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This whole area was just a super ghost town then,” he said. “The bank used to get robbed, like, once a month.”\u003c/p>\n\u003cp>In the late 1970s and 1980s, the neighborhood around the bar got pretty rough. Business was lackluster on San Pablo Avenue, and instead illicit commerce took over. Kids who grew up in West Berkeley were told to stick close to home, well away from the dealings that happened along the strip.\u003c/p>\n\u003cp>“When I first started working here, there was so much ridiculous stuff that used to happen,” Specia said.\u003c/p>\n\u003cp>One time, a bar manager found a woman using cleaning products to bathe inside the women’s bathroom.\u003c/p>\n\u003cp>“Yeah, we had hookers and drug dealers, all kinds of sh-t up here,” said Blanchard, who paid $725 to rent the bar’s upstairs studio between 2005 and 2006, just after Ali Eslami bought it from Harris.\u003c/p>\n\u003cp>“People who grew up in the neighborhood talk about how rundown it was,” said manager Charlie Barr, who has been working for the Missouri Lounge since 2007. “I think Ali just provided the space that it needed to find its own.”\u003c/p>\n\u003cp>U.C. Berkeley students started catching on to the Missouri Lounge around 2014, except for the “brave ones,” Barr said — they started filtering in a few years before that.\u003c/p>\n\u003cp>In more recent years, the back patio and grill have grown in popularity. What started out as a two-item experiment by Specia (steak sandwich, veggie sandwich), has grown to include burgers and pulled pork sandwiches, nachos and grilled cheeses. Bar food. Beer food.\u003c/p>\n\u003cp>“It's just got this great f-cking vibe, where it’s like family almost,” Blanchard said. “We trade books. I play music with some of these people. It’s like a community more than a bar. It’s a beautiful place to be in Berkeley.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.missouriloungebar.com/\">\u003cb>Missouri Lounge\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/v9MXFMF7r4P2\">2600 San Pablo Avenue\u003c/a>\u003cbr>\nBerkeley, CA 94702\u003cbr>\nHours: M-Su, 12 p.m. to 2 a.m.\u003cbr>\nClosed Thanksgiving and Christmas\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ask regulars about the name, and they’re quick to recite, “It’s the battleship, not the state.” But as Argie’s grandson Mike Harris will tell you, that’s not quite the truth.\u003c/p>\n\u003cp>Argie did work on Liberty ships during World War II, but never the battleship USS Missouri. And when she bought the bar in 1950 for about $15,000, it was already called the Missouri Cafe.A\u003c/p>\n\u003cp>“She was a badass,” Harris said. “She was known at the bar as, like, being everybody’s psychiatrist. She knew everybody’s dirt. She would cry with you, laugh with you, loan you money.”\u003c/p>\n\u003cp>Back then, the Missouri Cafe opened at 6 a.m. with breakfast and booze and closed about midnight.\u003c/p>\n\u003cfigure id=\"attachment_130762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0009-e1539197780878.jpg\" alt=\"The Missouri Lounge\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Missouri Lounge \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She used to tell the family members [the 6 a.m. start time] was because people would get off from work then,” Harris said, laughing. “There ain’t nobody getting off work and coming in at 6 a.m. But there were people going to work at 6 a.m.”\u003c/p>\n\u003cp>She always kept a stash of Certs mints on hand. The idea being, if drunk bar-goers popped half a roll of mints, cops would just give them a ride home.\u003c/p>\n\u003cp>And on Thursdays, Argie would cash bargoers’ paychecks, taking out a load of cash in advance from the Bank of America across the street. Sometime in the 1970s, though, word started to get out about it. Over the next decade or so, the bar was robbed at gunpoint seven times, Harris said.\u003c/p>\n\u003cp>It was Harris and his cousin who changed the bar’s name to its current iteration, the Missouri Lounge, when they took over after Argie’s death in 2004.\u003c/p>\n\u003cp>Still, her photograph graces many a dusty frame on the bar’s grey back wall.\u003c/p>\n\u003cp>The photos are bolted in, lest they get taken, knocked off or used as ammo in the occasional bar fight. Some of them were found tucked deep in the bar’s cabinets when the most recent generation of ownership took over in 2005, alongside decades-old, still-running bar tabs for the regulars who worked at one of the then-neighboring industrial parks.\u003c/p>\n\u003cp>Sitting near the end of the long wooden bar this particular Tuesday is Tim Blanchard, who lived in the studio apartment upstairs about 13 years ago. He’s here four nights a week, and figures he just about put owner Ali Eslami’s kids through college, given how much Lagunitas IPA he drinks.\u003c/p>\n\u003cp>Behind the bar is Mindi Marus. She’s tended bar here for 11 years, and until the DJ shows up, the music selection is up to her.\u003c/p>\n\u003cp>“People don’t really leave,” she said. “It’s a really good bar.”\u003c/p>\n\u003cp>Tonight, her playlist includes a healthy mix of honky-tonk and rock ‘n roll with some folk tossed in for good measure. The playlist of Donovan, The Pogues, Shannon and the Clams, and Glen Campbell is layered with occasional outbursts of laughter and the muted, comfortable din of blue-collar workers fresh off their job sites, talking about the A’s game.\u003c/p>\n\u003cp>In the second inning, Marus changes the song to one by Marty Robbins: “El Paso.” Someone slides a shot of Jameson down the bar.\u003c/p>\n\u003cp>Renatto “Natto” Specia has worked at the Missouri Lounge in various capacities since 2008 when he started as a bouncer. The 39-year-old grew up just around the corner, and when he was a kid, his brother and sister worked at the Bank of America on San Pablo Avenue.\u003c/p>\n\u003cfigure id=\"attachment_130761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0064-e1539197700323.jpg\" alt=\"Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018. \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This whole area was just a super ghost town then,” he said. “The bank used to get robbed, like, once a month.”\u003c/p>\n\u003cp>In the late 1970s and 1980s, the neighborhood around the bar got pretty rough. Business was lackluster on San Pablo Avenue, and instead illicit commerce took over. Kids who grew up in West Berkeley were told to stick close to home, well away from the dealings that happened along the strip.\u003c/p>\n\u003cp>“When I first started working here, there was so much ridiculous stuff that used to happen,” Specia said.\u003c/p>\n\u003cp>One time, a bar manager found a woman using cleaning products to bathe inside the women’s bathroom.\u003c/p>\n\u003cp>“Yeah, we had hookers and drug dealers, all kinds of sh-t up here,” said Blanchard, who paid $725 to rent the bar’s upstairs studio between 2005 and 2006, just after Ali Eslami bought it from Harris.\u003c/p>\n\u003cp>“People who grew up in the neighborhood talk about how rundown it was,” said manager Charlie Barr, who has been working for the Missouri Lounge since 2007. “I think Ali just provided the space that it needed to find its own.”\u003c/p>\n\u003cp>U.C. Berkeley students started catching on to the Missouri Lounge around 2014, except for the “brave ones,” Barr said — they started filtering in a few years before that.\u003c/p>\n\u003cp>In more recent years, the back patio and grill have grown in popularity. What started out as a two-item experiment by Specia (steak sandwich, veggie sandwich), has grown to include burgers and pulled pork sandwiches, nachos and grilled cheeses. Bar food. Beer food.\u003c/p>\n\u003cp>“It's just got this great f-cking vibe, where it’s like family almost,” Blanchard said. “We trade books. I play music with some of these people. It’s like a community more than a bar. It’s a beautiful place to be in Berkeley.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.missouriloungebar.com/\">\u003cb>Missouri Lounge\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/v9MXFMF7r4P2\">2600 San Pablo Avenue\u003c/a>\u003cbr>\nBerkeley, CA 94702\u003cbr>\nHours: M-Su, 12 p.m. to 2 a.m.\u003cbr>\nClosed Thanksgiving and Christmas\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Isla Vida Looks to Make Waves of Impact in the Fillmore",
"title": "Isla Vida Looks to Make Waves of Impact in the Fillmore",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>The Cubano served at \u003ca href=\"http://www.islavidasf.com\">Isla Vida\u003c/a>, a recently opened Caribbean-centric restaurant in the Fillmore, is a profound sandwich. It’s packed with tender morsels of pork from Isla Vida’s impressive wood-fired contraption, a two-part specimen that was specially brought in from an expert producer in Bellingham, Washington. It is believed to be the only one of its kind in San Francisco — both a rotisserie capable of spinning 70 chickens at a time under the heat of cherry, almond and/or oak wood (depends on the day), while having an attached wood-fired grill. The invention is impressive and the most entertainment you’ll ever have watching meat roll around in a circle for hours.\u003c/p>\n\u003cp>That sandwich is also profound in how it’s the centerpiece for a concept that aspires to be, and hopefully becomes, a centerpiece for one of San Francisco’s central and most historically rich neighborhoods. It’s also one of San Francisco’s most rapidly changing neighborhoods.\u003c/p>\n\u003cfigure id=\"attachment_131126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00794-e1541007585128.jpg\" alt=\"Isla Vida's chef-owner Jay Foster and co-owner Matthew Washington.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Isla Vida's chef-owner Jay Foster and co-owner Matthew Washington. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While chatting recently with chef-owner Jay Foster and co-owner Matthew Washington, the subject of how Isla Vida is one of the select few black-owned businesses in the Fillmore — an area that once was considered the “Harlem of the West” — inevitably led to that oft-maligned “G” word in San Francisco: gentrification. Billie Holiday, Dizzy Gillespie and Charlie Parker all performed here. Black-owned restaurants previously thrived with that jazz scene. Now, according to Foster and Washington, there is Bruno’s and Sheba Piano Lounge, which is also an Ethiopian restaurant. Make it a trio now with Isla Vida’s opening.\u003c/p>\n\u003cp>In present day San Francisco, this stretch of Fillmore roughly between Golden Gate Avenue and Geary Blvd., is best known for being the home of contemporary California cuisine prodigies (and siblings) State Bird Provisions and the Progress, plus Boba Guys (self explanatory specialty), \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">Merchant Roots\u003c/a> (a market/café with homemade pasta and cookies), \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a> (destination tasting menu spot), Fat Angel (craft beer gastropub with a famous mac ‘n’ cheese), and Wise Sons (bagelry/Jewish deli). Starbucks is the main gathering place for the thoroughfare now, residing across the street from a somewhat new and sleek apartment complex with a spiffy Fitness SF inside it. Meanwhile, Sheba’s Ethiopian restaurant is the only jazz choice. The Fillmore Heritage Center and its Yoshi’s jazz club closed a few years ago and is now involved in all sorts of \u003ca href=\"http://www.sfexaminer.com/city-attorney-sues-developer-vacant-fillmore-heritage-center-unpaid-loan/\">unpaid loan lawsuits\u003c/a>.\u003c/p>\n\u003cp>Before Isla Vida opened, it was Black Bark BBQ, a black-owned BBQ spot whose proprietor, David Lawrence, also owned the upscale Southern restaurant, 1300 on Fillmore, across the street. Both closed in the past year. It all just goes on for the neighborhood, while the neighboring Divisadero and Hayes Valley areas, that once were considered part of the Western Addition, are now booming with hip new restaurants, cafes, boutiques and bars.\u003c/p>\n\u003cfigure id=\"attachment_131132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00720-e1541008223417.jpg\" alt=\"Co-owner Matthew Washington preps at the bar.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Co-owner Matthew Washington preps at the bar. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it the g-word or not, but there is no ignoring the facts that since “urban renewal” began in the mid 20th century, the Fillmore’s heyday, San Francisco’s African American population has dwindled by more than 10%, which is a staggering figure for a city that doesn’t even have a population of 900,000 people. \u003ca href=\"http://www.ktvu.com/news/san-franciscos-black-population-is-less-than-5-percent-exodus-has-been-steady\">This 2016 article\u003c/a> by KTVU, including interviews with former Mayor Willie Brown, perfectly explains the changing dynamics for this neighborhood and for African Americans as a whole in the city.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foster sees these numbers and then sees a decline in more than just residential figures for the city: “The hardest part of that is losing the voice as a community. When you lose your voice, then you lose your representation. And then when you lose your representation, then you get things that are just misrepresented or done incorrectly, like when the city invested all this money across the street to create the Heritage Center.”\u003c/p>\n\u003cp>Meanwhile, another missing part of San Francisco’s wonderful diversity is a lack of Cubano sandwiches, tostones and many other Caribbean food specialties. Just do a Yelp search (not counting Isla Vida and sorting through unreported closings and pop-ups) and you’ll find six other restaurants in all of San Francisco serving a Caribbean menu.\u003c/p>\n\u003cfigure id=\"attachment_131136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00752-e1541008797211.jpg\" alt=\"The Cubano comes with pickled vegetables, mixed greens and shoestring fries.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-131136\">\u003cfigcaption class=\"wp-caption-text\">The Cubano comes with pickled vegetables, mixed greens and shoestring fries. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, there is that fantastic Cubano ($13 and comes with pickled vegetables, mixed greens and shoestring fries), served on a locally made Bakers of Paris soft roll and livened up with just a hint of mustard and a contrast of Manchego cheese and mustard to the meats. Outside of the Cubano’s pork, the other wood-fired oven headliners are the two chicken preparations: “Cuban chicken” with a mojo sauce made of garlic, citrus and oregano and then the jerk chicken. The latter uses the hard-to-find, only grown in Jamaica Scotch Bonnet pepper as one of many spices in the seasoning. “It’s not just spice,” explains Foster, “it’s almost really hard to describe. I think it’s almost just pure umami.”\u003c/p>\n\u003cp>Both chickens are $8 for a quarter piece, $12 for a half and $18 for a whole. Diners can also opt for the $12.50 chicken plate that is a full meal of a quarter chicken, congri (rice and black beans), mixed greens, pickled vegetables and a choice of plantain styles (“tostones” are savory crispy green plantains; “maduros” are sweet plantains like bananas in bananas Foster).\u003c/p>\n\u003cfigure id=\"attachment_131130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131130\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00756-e1541007974336.jpg\" alt='Plantains in the \"tostones\" style.' width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Plantains in the \"tostones\" style. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The jerk seasoning and wood-fired oven also team up for the preparation of a whole red snapper ($35) stuffed with vegetables (currently carrot, cauliflower and okra) and the menu’s vegan entrée offering, a jerk jackfruit plate ($12) served over plantains. Foster also makes a jerk spice aioli for slathering on a soft roll and layering grilled rib-eye, Manchego and caramelized onions for the Cubano’s beefy sibling ($16).\u003c/p>\n\u003cp>The rotisserie-grill resides in the rear kitchen, partially hidden from view and partially visible behind a rustic wooden table where final plating takes place. There are tropical floral prints on the ceiling panels and hanging flora and fauna all across the room, with the bar and register to one side and seating for roughly 45 guests scattered across the other side of the space with small wooden tables, high tops with bar stools, and a communal table. It’s a breezy, relaxed vibe but this is definitely not the Tonga Room or Cha Cha Cha in terms of tropical decor.\u003c/p>\n\u003cfigure id=\"attachment_131133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00786-e1541008376448.jpg\" alt=\"The rotisserie-grill in Isla Vida's kitchen is capable of spinning 70 chickens at a time.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The rotisserie-grill in Isla Vida's kitchen is capable of spinning 70 chickens at a time. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s because Foster, Washington and their third partner on the project, Erin Traylor, aren’t looking to make “Isla Vida” a representation of resort life. They’re trying to capture real life on the islands, full of breezes and jerk seasoning, but free of Infiniti pools and hammocks.\u003c/p>\n\u003cp>The project was a long time coming for Foster, who first came up with the idea of an Afro-Caribbean restaurant 15 years ago (the originally planned name was “Rude Boy”). Though it took over a decade to get the idea to be a reality, Foster never gave up: “Fillmore is where we both wanted to be for a long time.” Washington is from the neighborhood and still lives there, and Foster always wanted to help the Fillmore capture some of the cultural magic that it has lost.\u003c/p>\n\u003cp>Foster is one of the most prolific front and back of house San Francisco industry veterans who most San Franciscans don’t really know much about He could be a celebrity chef but isn’t a celebrity chef. The North Carolina native came to San Francisco in the 90s for a PG&E job doing survey work that tired him out quickly because it was “really, really boring” and forced him to live out of a suitcase with frequent travel. So, he studied graphic design at the Academy of Art while also working as a server or bartender at several Bay Area fine dining heavyweights like Jardinière and Zuni Cafe. He missed the home cooking of the Carolinas though and always noticed a dearth of “Americana” restaurants in the city.\u003c/p>\n\u003cfigure id=\"attachment_131131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00736-e1541008081133.jpg\" alt=\"Chef Foster plates sauce for the tostones in his kitchen.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Chef Foster plates sauce for the tostones in his kitchen. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before solving that problem, he co-founded Bernal Heights’ beloved \u003ca href=\"https://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a>, an Americana version of an Italian red sauce joint. Then Foster opened his deeply personal Divisadero southern Americana concept, Blue Jay Cafe (get the Jay connection?), in the space that is now Brenda’s Meat & Three. Blue Jay represented Foster’s shift to being both a chef and owner, and after two years there, he sold his shares of the Blue Jay to his fellow partners and opened \u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> in the Tenderloin in 2006 with his wife Deanna. farmerbrown is one of a select few sit-down soul food restaurants in San Francisco and has channeled its success into \u003ca href=\"https://sf.eater.com/2018/10/3/17932774/farmerbrown-opens-sfo-san-francisco-international-airport\">a location in SFO’s Terminal 1\u003c/a> (chosen for all of Delta’s Atlanta passengers there) and the popular \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> chicken and waffles takeout window in SoMa.\u003c/p>\n\u003cp>Not only is farmerbrown one of the only longstanding soul food restaurants in San Francisco — it’s one of the few longstanding restaurants to make it in the Tenderloin’s challenging core.\u003c/p>\n\u003cp>It certainly hasn’t been easy for Foster and his team there, where Washington was the lead server for the past four years and Traylor is the operations manager. There is no denying that the Tenderloin, and its frequent needles and feces on the sidewalk, is a tough place to operate. “It’s embarrassing,” Foster tells us, “For a restaurant owner, there’s no way to be able to survive in that environment. He has seen a real change for the worse in the area in the past three years and has a front row seat at the neighborhood’s often grimy street life. “You’re actually really afraid. It’s just not a good feeling. It’s sickening. I think that’s a good word for it.”\u003c/p>\n\u003cfigure id=\"attachment_131134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131134\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00715-e1541008555200.jpg\" alt=\"Isla Vida's bright exterior is hard to miss on Fillmore.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Isla Vida's bright exterior is hard to miss on Fillmore. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the Fillmore next on his agenda, it’s a good thing that Foster knows about neighborhood dynamics from farmerbrown. He also understands that San Francisco isn’t trivial as a restaurant owner, regardless of the neighborhood. He’s learned from farmerbrown to “try to not to do too much. Try to keep it small and simple. Try to focus on a few things and try to do them really well.” That’s why the menu is so concise at Isla Vida and follows the fast-casual counter-service trend that is sweeping across the city like Karl the Fog in July. He knows it isn’t ideal, but it’s the only rational thing to do: “Trying to operate and do a full service restaurant in San Francisco is tantamount to suicide because it’s just too expensive — the cost of labor [where] you have to pay a server $15 bucks an hour, which I feel like they deserve — and I feel like everybody deserves that living wage, but that just means we have to evolve.”\u003c/p>\n\u003cp>The restaurant isn’t just another corporate fast-casual spot, though. First of all, it has only one investor (a fellow African American small business owner in the neighborhood) and received its main funding from a Kickstarter campaign. Second, there is none of the ubiquitous menu customization here — as in, no option for wraps, salads or quinoa bowls. Third, Isla Vida is geared just as much to be a restaurant as it is to just be a safe, helpful place for the neighborhood community. Washington hopes to see local kids doing homework there. The restaurant hires only within the community. Even the upcoming food delivery from Isla Vida will bypass the popular apps and be hand delivered by restaurant staff. Washington puts the multi-function approach of Isla Vida with the community perfectly: “That’s 2018. Whatever you do right now, you can’t just be linear. You have to be multifaceted. And it has to be authentic.”\u003c/p>\n\u003cfigure id=\"attachment_131135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131135\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00725-e1541008668666.jpg\" alt=\"The menu at Isla Vida is small, but mighty.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The menu at Isla Vida is small but mighty. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Isla Vida team has done their homework about Caribbean cuisine. Washington and Foster visited Cuba and absorbed everything they could from that trip, both in terms of how the locals cooked with their own produce while being restricted by Cuba’s tough embargoes, and the deep history of their African ancestors. So, with Isla Vida, Foster is simply “trying to follow the footsteps of our ancestors culinarily. The food of the Diaspora is very similar…it just depends on where the boat stopped.”\u003c/p>\n\u003cp>So, diners will see how soul food really is an extension of Caribbean food, just like Foster and Washington did in their research. Instead of shrimp and grits, Foster uses Isla Vida’s grill for garlic shrimp ($15.95) and serves it over congri. Elsewhere from the grill come BBQ ribs, a specialty you might expect from a soul food restaurant like farmerbrown, but here they’re slathered in a guava-fortified sauce ($16.95). Right now dessert means churros with chocolate sauce or grilled pineapple with coconut ice cream and caramel (both $6). Drinks focus on tropical items (coconut water, ginger beer, etc…) and smoothies, but soon will add beer, wine and coffee service. Weekend brunch will also be introduced soon.\u003c/p>\n\u003cp>Can Isla Vida solve all of San Francisco’s problems from the Tenderloin to the Fillmore? Of course not. But it’s going to do its very best to give a dwindling African American population in the city something to take pride in.\u003c/p>\n\u003cp>Isla Vida is aspiring to be an anchor to the past for a rapidly changing Fillmore and San Francisco, one jerk chicken and one smile at a time. “We’re trying to touch on a few of the little things that we really like, try to represent it really well and hopefully make our ancestors proud.” It’s a tall task for a small place but a lot of heart and a destination-worthy Cubano can go a long ways. Isla Vida seems primed to make some big waves of impact in San Francisco.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.islavidasf.com\">Isla Vida\u003c/a>\u003c/b>\u003cbr>\n1325 Fillmore St.\u003cbr>\nSan Francisco, CA\u003cbr>\n94115\u003cbr>\n415-678-5171\u003cbr>\nHours: Wednesday-Sunday, 11AM-8PM. Weekend brunch service is coming soon.\u003cbr>\nPrice: $-$$\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/islavida.415\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/islavidasf/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/IslaVidaSF\">Twitter\u003c/a>\u003c/p>\n\n",
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"excerpt": "An Afro-Caribbean Rotisserie and Grill Newcomer Aspires To Be a Fillmore Neighborhood Centerpiece",
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"title": "Isla Vida Looks to Make Waves of Impact in the Fillmore | KQED",
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"headline": "Isla Vida Looks to Make Waves of Impact in the Fillmore",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Cubano served at \u003ca href=\"http://www.islavidasf.com\">Isla Vida\u003c/a>, a recently opened Caribbean-centric restaurant in the Fillmore, is a profound sandwich. It’s packed with tender morsels of pork from Isla Vida’s impressive wood-fired contraption, a two-part specimen that was specially brought in from an expert producer in Bellingham, Washington. It is believed to be the only one of its kind in San Francisco — both a rotisserie capable of spinning 70 chickens at a time under the heat of cherry, almond and/or oak wood (depends on the day), while having an attached wood-fired grill. The invention is impressive and the most entertainment you’ll ever have watching meat roll around in a circle for hours.\u003c/p>\n\u003cp>That sandwich is also profound in how it’s the centerpiece for a concept that aspires to be, and hopefully becomes, a centerpiece for one of San Francisco’s central and most historically rich neighborhoods. It’s also one of San Francisco’s most rapidly changing neighborhoods.\u003c/p>\n\u003cfigure id=\"attachment_131126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00794-e1541007585128.jpg\" alt=\"Isla Vida's chef-owner Jay Foster and co-owner Matthew Washington.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Isla Vida's chef-owner Jay Foster and co-owner Matthew Washington. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While chatting recently with chef-owner Jay Foster and co-owner Matthew Washington, the subject of how Isla Vida is one of the select few black-owned businesses in the Fillmore — an area that once was considered the “Harlem of the West” — inevitably led to that oft-maligned “G” word in San Francisco: gentrification. Billie Holiday, Dizzy Gillespie and Charlie Parker all performed here. Black-owned restaurants previously thrived with that jazz scene. Now, according to Foster and Washington, there is Bruno’s and Sheba Piano Lounge, which is also an Ethiopian restaurant. Make it a trio now with Isla Vida’s opening.\u003c/p>\n\u003cp>In present day San Francisco, this stretch of Fillmore roughly between Golden Gate Avenue and Geary Blvd., is best known for being the home of contemporary California cuisine prodigies (and siblings) State Bird Provisions and the Progress, plus Boba Guys (self explanatory specialty), \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">Merchant Roots\u003c/a> (a market/café with homemade pasta and cookies), \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a> (destination tasting menu spot), Fat Angel (craft beer gastropub with a famous mac ‘n’ cheese), and Wise Sons (bagelry/Jewish deli). Starbucks is the main gathering place for the thoroughfare now, residing across the street from a somewhat new and sleek apartment complex with a spiffy Fitness SF inside it. Meanwhile, Sheba’s Ethiopian restaurant is the only jazz choice. The Fillmore Heritage Center and its Yoshi’s jazz club closed a few years ago and is now involved in all sorts of \u003ca href=\"http://www.sfexaminer.com/city-attorney-sues-developer-vacant-fillmore-heritage-center-unpaid-loan/\">unpaid loan lawsuits\u003c/a>.\u003c/p>\n\u003cp>Before Isla Vida opened, it was Black Bark BBQ, a black-owned BBQ spot whose proprietor, David Lawrence, also owned the upscale Southern restaurant, 1300 on Fillmore, across the street. Both closed in the past year. It all just goes on for the neighborhood, while the neighboring Divisadero and Hayes Valley areas, that once were considered part of the Western Addition, are now booming with hip new restaurants, cafes, boutiques and bars.\u003c/p>\n\u003cfigure id=\"attachment_131132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00720-e1541008223417.jpg\" alt=\"Co-owner Matthew Washington preps at the bar.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Co-owner Matthew Washington preps at the bar. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it the g-word or not, but there is no ignoring the facts that since “urban renewal” began in the mid 20th century, the Fillmore’s heyday, San Francisco’s African American population has dwindled by more than 10%, which is a staggering figure for a city that doesn’t even have a population of 900,000 people. \u003ca href=\"http://www.ktvu.com/news/san-franciscos-black-population-is-less-than-5-percent-exodus-has-been-steady\">This 2016 article\u003c/a> by KTVU, including interviews with former Mayor Willie Brown, perfectly explains the changing dynamics for this neighborhood and for African Americans as a whole in the city.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foster sees these numbers and then sees a decline in more than just residential figures for the city: “The hardest part of that is losing the voice as a community. When you lose your voice, then you lose your representation. And then when you lose your representation, then you get things that are just misrepresented or done incorrectly, like when the city invested all this money across the street to create the Heritage Center.”\u003c/p>\n\u003cp>Meanwhile, another missing part of San Francisco’s wonderful diversity is a lack of Cubano sandwiches, tostones and many other Caribbean food specialties. Just do a Yelp search (not counting Isla Vida and sorting through unreported closings and pop-ups) and you’ll find six other restaurants in all of San Francisco serving a Caribbean menu.\u003c/p>\n\u003cfigure id=\"attachment_131136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00752-e1541008797211.jpg\" alt=\"The Cubano comes with pickled vegetables, mixed greens and shoestring fries.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-131136\">\u003cfigcaption class=\"wp-caption-text\">The Cubano comes with pickled vegetables, mixed greens and shoestring fries. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, there is that fantastic Cubano ($13 and comes with pickled vegetables, mixed greens and shoestring fries), served on a locally made Bakers of Paris soft roll and livened up with just a hint of mustard and a contrast of Manchego cheese and mustard to the meats. Outside of the Cubano’s pork, the other wood-fired oven headliners are the two chicken preparations: “Cuban chicken” with a mojo sauce made of garlic, citrus and oregano and then the jerk chicken. The latter uses the hard-to-find, only grown in Jamaica Scotch Bonnet pepper as one of many spices in the seasoning. “It’s not just spice,” explains Foster, “it’s almost really hard to describe. I think it’s almost just pure umami.”\u003c/p>\n\u003cp>Both chickens are $8 for a quarter piece, $12 for a half and $18 for a whole. Diners can also opt for the $12.50 chicken plate that is a full meal of a quarter chicken, congri (rice and black beans), mixed greens, pickled vegetables and a choice of plantain styles (“tostones” are savory crispy green plantains; “maduros” are sweet plantains like bananas in bananas Foster).\u003c/p>\n\u003cfigure id=\"attachment_131130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131130\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00756-e1541007974336.jpg\" alt='Plantains in the \"tostones\" style.' width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Plantains in the \"tostones\" style. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The jerk seasoning and wood-fired oven also team up for the preparation of a whole red snapper ($35) stuffed with vegetables (currently carrot, cauliflower and okra) and the menu’s vegan entrée offering, a jerk jackfruit plate ($12) served over plantains. Foster also makes a jerk spice aioli for slathering on a soft roll and layering grilled rib-eye, Manchego and caramelized onions for the Cubano’s beefy sibling ($16).\u003c/p>\n\u003cp>The rotisserie-grill resides in the rear kitchen, partially hidden from view and partially visible behind a rustic wooden table where final plating takes place. There are tropical floral prints on the ceiling panels and hanging flora and fauna all across the room, with the bar and register to one side and seating for roughly 45 guests scattered across the other side of the space with small wooden tables, high tops with bar stools, and a communal table. It’s a breezy, relaxed vibe but this is definitely not the Tonga Room or Cha Cha Cha in terms of tropical decor.\u003c/p>\n\u003cfigure id=\"attachment_131133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00786-e1541008376448.jpg\" alt=\"The rotisserie-grill in Isla Vida's kitchen is capable of spinning 70 chickens at a time.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The rotisserie-grill in Isla Vida's kitchen is capable of spinning 70 chickens at a time. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s because Foster, Washington and their third partner on the project, Erin Traylor, aren’t looking to make “Isla Vida” a representation of resort life. They’re trying to capture real life on the islands, full of breezes and jerk seasoning, but free of Infiniti pools and hammocks.\u003c/p>\n\u003cp>The project was a long time coming for Foster, who first came up with the idea of an Afro-Caribbean restaurant 15 years ago (the originally planned name was “Rude Boy”). Though it took over a decade to get the idea to be a reality, Foster never gave up: “Fillmore is where we both wanted to be for a long time.” Washington is from the neighborhood and still lives there, and Foster always wanted to help the Fillmore capture some of the cultural magic that it has lost.\u003c/p>\n\u003cp>Foster is one of the most prolific front and back of house San Francisco industry veterans who most San Franciscans don’t really know much about He could be a celebrity chef but isn’t a celebrity chef. The North Carolina native came to San Francisco in the 90s for a PG&E job doing survey work that tired him out quickly because it was “really, really boring” and forced him to live out of a suitcase with frequent travel. So, he studied graphic design at the Academy of Art while also working as a server or bartender at several Bay Area fine dining heavyweights like Jardinière and Zuni Cafe. He missed the home cooking of the Carolinas though and always noticed a dearth of “Americana” restaurants in the city.\u003c/p>\n\u003cfigure id=\"attachment_131131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00736-e1541008081133.jpg\" alt=\"Chef Foster plates sauce for the tostones in his kitchen.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Chef Foster plates sauce for the tostones in his kitchen. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before solving that problem, he co-founded Bernal Heights’ beloved \u003ca href=\"https://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a>, an Americana version of an Italian red sauce joint. Then Foster opened his deeply personal Divisadero southern Americana concept, Blue Jay Cafe (get the Jay connection?), in the space that is now Brenda’s Meat & Three. Blue Jay represented Foster’s shift to being both a chef and owner, and after two years there, he sold his shares of the Blue Jay to his fellow partners and opened \u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> in the Tenderloin in 2006 with his wife Deanna. farmerbrown is one of a select few sit-down soul food restaurants in San Francisco and has channeled its success into \u003ca href=\"https://sf.eater.com/2018/10/3/17932774/farmerbrown-opens-sfo-san-francisco-international-airport\">a location in SFO’s Terminal 1\u003c/a> (chosen for all of Delta’s Atlanta passengers there) and the popular \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> chicken and waffles takeout window in SoMa.\u003c/p>\n\u003cp>Not only is farmerbrown one of the only longstanding soul food restaurants in San Francisco — it’s one of the few longstanding restaurants to make it in the Tenderloin’s challenging core.\u003c/p>\n\u003cp>It certainly hasn’t been easy for Foster and his team there, where Washington was the lead server for the past four years and Traylor is the operations manager. There is no denying that the Tenderloin, and its frequent needles and feces on the sidewalk, is a tough place to operate. “It’s embarrassing,” Foster tells us, “For a restaurant owner, there’s no way to be able to survive in that environment. He has seen a real change for the worse in the area in the past three years and has a front row seat at the neighborhood’s often grimy street life. “You’re actually really afraid. It’s just not a good feeling. It’s sickening. I think that’s a good word for it.”\u003c/p>\n\u003cfigure id=\"attachment_131134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131134\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00715-e1541008555200.jpg\" alt=\"Isla Vida's bright exterior is hard to miss on Fillmore.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Isla Vida's bright exterior is hard to miss on Fillmore. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the Fillmore next on his agenda, it’s a good thing that Foster knows about neighborhood dynamics from farmerbrown. He also understands that San Francisco isn’t trivial as a restaurant owner, regardless of the neighborhood. He’s learned from farmerbrown to “try to not to do too much. Try to keep it small and simple. Try to focus on a few things and try to do them really well.” That’s why the menu is so concise at Isla Vida and follows the fast-casual counter-service trend that is sweeping across the city like Karl the Fog in July. He knows it isn’t ideal, but it’s the only rational thing to do: “Trying to operate and do a full service restaurant in San Francisco is tantamount to suicide because it’s just too expensive — the cost of labor [where] you have to pay a server $15 bucks an hour, which I feel like they deserve — and I feel like everybody deserves that living wage, but that just means we have to evolve.”\u003c/p>\n\u003cp>The restaurant isn’t just another corporate fast-casual spot, though. First of all, it has only one investor (a fellow African American small business owner in the neighborhood) and received its main funding from a Kickstarter campaign. Second, there is none of the ubiquitous menu customization here — as in, no option for wraps, salads or quinoa bowls. Third, Isla Vida is geared just as much to be a restaurant as it is to just be a safe, helpful place for the neighborhood community. Washington hopes to see local kids doing homework there. The restaurant hires only within the community. Even the upcoming food delivery from Isla Vida will bypass the popular apps and be hand delivered by restaurant staff. Washington puts the multi-function approach of Isla Vida with the community perfectly: “That’s 2018. Whatever you do right now, you can’t just be linear. You have to be multifaceted. And it has to be authentic.”\u003c/p>\n\u003cfigure id=\"attachment_131135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131135\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00725-e1541008668666.jpg\" alt=\"The menu at Isla Vida is small, but mighty.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The menu at Isla Vida is small but mighty. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Isla Vida team has done their homework about Caribbean cuisine. Washington and Foster visited Cuba and absorbed everything they could from that trip, both in terms of how the locals cooked with their own produce while being restricted by Cuba’s tough embargoes, and the deep history of their African ancestors. So, with Isla Vida, Foster is simply “trying to follow the footsteps of our ancestors culinarily. The food of the Diaspora is very similar…it just depends on where the boat stopped.”\u003c/p>\n\u003cp>So, diners will see how soul food really is an extension of Caribbean food, just like Foster and Washington did in their research. Instead of shrimp and grits, Foster uses Isla Vida’s grill for garlic shrimp ($15.95) and serves it over congri. Elsewhere from the grill come BBQ ribs, a specialty you might expect from a soul food restaurant like farmerbrown, but here they’re slathered in a guava-fortified sauce ($16.95). Right now dessert means churros with chocolate sauce or grilled pineapple with coconut ice cream and caramel (both $6). Drinks focus on tropical items (coconut water, ginger beer, etc…) and smoothies, but soon will add beer, wine and coffee service. Weekend brunch will also be introduced soon.\u003c/p>\n\u003cp>Can Isla Vida solve all of San Francisco’s problems from the Tenderloin to the Fillmore? Of course not. But it’s going to do its very best to give a dwindling African American population in the city something to take pride in.\u003c/p>\n\u003cp>Isla Vida is aspiring to be an anchor to the past for a rapidly changing Fillmore and San Francisco, one jerk chicken and one smile at a time. “We’re trying to touch on a few of the little things that we really like, try to represent it really well and hopefully make our ancestors proud.” It’s a tall task for a small place but a lot of heart and a destination-worthy Cubano can go a long ways. Isla Vida seems primed to make some big waves of impact in San Francisco.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.islavidasf.com\">Isla Vida\u003c/a>\u003c/b>\u003cbr>\n1325 Fillmore St.\u003cbr>\nSan Francisco, CA\u003cbr>\n94115\u003cbr>\n415-678-5171\u003cbr>\nHours: Wednesday-Sunday, 11AM-8PM. Weekend brunch service is coming soon.\u003cbr>\nPrice: $-$$\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/islavida.415\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/islavidasf/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/IslaVidaSF\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Stamps For Soda: Time To End Billion-Dollar Subsidy For Sugary Drinks?",
"title": "Food Stamps For Soda: Time To End Billion-Dollar Subsidy For Sugary Drinks?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you peer into Americans' grocery carts, you're unlikely to see a mix of foods and beverages that make for an ideal diet. And this is true for many of the nearly 42 million people who receive food stamps, too.\u003c/p>\n\u003cp>According to a\u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/SNAPFoodsTypicallyPurchased-Summary.pdf\"> 2016 report\u003c/a> from the U.S. Department of Agriculture, sweetened beverages, including soda, are among the most commonly purchased items by recipients of the \u003ca href=\"https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\">Supplemental Nutrition Assistance Program\u003c/a> — or SNAP.\u003c/p>\n\u003cp>SNAP households spend about 10 percent of food dollars on sugary drinks, which is about three times more than the amount they spend on milk. In New York City alone, \u003ca href=\"https://www.npr.org/sections/health-shots/2010/10/07/130399285/new-york-city-wants-to-ban-food-stamps-for-sodas\">as we've reported\u003c/a>, this translates into more than $75 million in sugary drink purchases each year that are subsidized by U.S. taxpayers.\u003c/p>\n\u003cp>Given our \u003ca href=\"https://www.npr.org/sections/thesalt/2011/09/26/140753048/kids-sugar-cravings-might-be-biological\">biological attraction to sugar\u003c/a>, perhaps it's not a surprise. Our collective sweet tooth — which was \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/04/547315191/coca-cola-offers-a-sweet-quest-a-million-bucks-to-replace-sugar\">shaped by evolutionary forces\u003c/a> — extends far beyond SNAP households. In general, non-SNAP households spend almost as much on sweetened drinks — about 7 percent of food purchases, according to the USDA report.\u003c/p>\n\u003cp>\u003cstrong>The health stakes are high\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, since taxpayers foot the roughly $70 billion bill for SNAP each year, critics question whether it makes sense to support the purchase of sugary drinks, which have been shown to play a significant role in weight gain and the onset of Type 2 diabetes.\u003c/p>\n\u003cp>\"Low-income American adults now consume nearly two [sugar-sweetened beverage] servings a day, and for every one to two daily servings consumed, the lifetime risk of developing diabetes increases by 30 percent,\" \u003ca href=\"https://link.springer.com/epdf/10.1007/s12115-018-0260-z?author_access_token=RLXOJ4_BEtqckezmXpaZZPe4RwlQNchNByi7wbcMAY4jUl7voikCvoMYov3YkSXkwPAWFEb9x6FtkvB8h-7pZ_XAN9TzsRBnCctW7rCB6NJDWo-iMsP5ZnjGzn6xOj2f9RIhQ7csFhOCzYTjObmCeA%3D%3D\">according to a paper published\u003c/a> this year by Harvard adjunct public policy professor \u003ca href=\"https://www.hks.harvard.edu/faculty/robert-paarlberg\">Robert Paarlberg\u003c/a> and collaborators in the journal \u003cem>Society\u003c/em>.\u003c/p>\n\u003cp>The paper explains why the challenge of changing the SNAP program is so daunting.\u003c/p>\n\u003cp>When the food stamp program was initiated back in the 1960s, some Americans did not get enough calories. Now, \"partly thanks to SNAP, calorie and micro-nutrient deficiencies are a far less serious problem,\" Paarlberg and his co-authors write. \"But the obesity rate has soared, reaching 39.8 percent in 2015-16.\"\u003c/p>\n\u003cp>So how might lawmakers change the SNAP program to nudge people toward healthier choices? As Congress debates a new farm bill containing billions in SNAP funding\u003cstrong>,\u003c/strong> there's an increasing appetite to overhaul the program while at the same time preserving the benefits it provides in keeping low-income Americans fed.\u003c/p>\n\u003cp>One idea comes from researchers at the Friedman School of Nutrition Science and Policy at Tufts University and the Harvard T.H. Chan School of Public Health. In a paper \u003ca href=\"https://journals.plos.org/plosmedicine/article/comments?id=10.1371/journal.pmed.1002661\">published this month in PLOS Medicine\u003c/a>, they've modeled the potential health effects and cost-effectiveness of a few approaches.\u003c/p>\n\u003cp>One would incentivize the purchase of healthy foods, by offering a 30 percent subsidy for people to buy such things as fruits and vegetables, nuts, whole grains and fish. \"People could still buy less healthy foods, but they'd get 30 percent less for their dollars,\" explains\u003ca href=\"https://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\"> Dariush Mozaffarian\u003c/a>, dean of the Friedman School.\u003c/p>\n\u003cp>The researchers estimate that over the course of a few decades, this approach could lead to billions of dollars in health care savings and help prevent hundreds of thousands of cardiovascular events, such as heart attacks.\u003c/p>\n\u003cp>This approach may also help counter critics who argue that SNAP recipients should have the freedom to make their own dietary choices. \"We would preserve choice, but nudge people towards healthier eating,\" Mozaffarian says.\u003c/p>\n\u003cp>But not everyone is convinced. \"It really wouldn't work,\" says \u003ca href=\"https://www.heritage.org/staff/robert-rector\">Robert Rector\u003c/a>, a research fellow at the conservative Heritage Foundation. He points out that SNAP recipients use both SNAP benefits and their own money to purchase foods and beverages. \"People would just use their own money for those [unhealthy] foods,\" he says. Despite his skepticism, Rector says he would support a simpler approach: preventing the use of SNAP benefits to purchase sugary drinks and junk food items. \"This would be much easier to implement,\" Rector says.\u003c/p>\n\u003cp>Time is tight for Congress to act, and elections are looming. It's likely too late in the game to change the SNAP program during this go-round of farm bill negotiations. The bill is reauthorized every five years, and currently there is a bipartisan fight over other controversial provisions, such as work requirements for SNAP recipients. For now, the focus is not on improving diet quality. But Congress could support pilots or research into the effectiveness of change proposals.\u003c/p>\n\u003cp>\u003cstrong>Credit incentives can work\u003c/strong>\u003c/p>\n\u003cp>One pilot, carried out in Massachusetts several years ago, offers some evidence that financial incentives for healthy food purchases can shift habits. \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/HIP-Final-Summary.pdf\">Here's how the pilot worked\u003c/a>: SNAP recipients received a 30 cent incentive for every SNAP dollar they spent on fruits and vegetables. This included canned and frozen products, which \u003ca href=\"https://www.npr.org/sections/thesalt/2018/05/17/611693137/frozen-food-fan-as-sales-rise-studies-show-frozen-produce-is-as-healthy-as-fresh\">can be just as healthy\u003c/a> as fresh. The incentive was credited back to their account, so they had more money to spend on other foods. About 7,500 households participated in the pilot.\u003c/p>\n\u003cp>What happened? Participants in the pilot consumed about 26 percent more fruits and vegetables. And they reported higher consumption of dark leafy greens, as well as nutrition-packed orange and red vegetables such as carrots and tomatoes. About two-thirds of the participants reported buying larger amounts and a greater variety of fruits and vegetables. Nearly three-fourths said they felt that vegetables and fruits had become more affordable, thanks to the incentives.\u003c/p>\n\u003cp>There are some other real-world examples of how \u003ca href=\"https://www.npr.org/sections/thesalt/2013/03/18/174667020/cash-back-on-broccoli-health-insurers-nudge-shoppers-to-be-well\">financial incentives can help shift grocery purchases\u003c/a> among the population at large — not just SNAP recipients. For instance, a \u003ca href=\"http://www.ajpmonline.org/webfiles/images/journals/amepre/AMEPRE_3774%5B3%5D-stamped-031913.pdf\">study\u003c/a> published in the\u003ca href=\"http://www.ajpmonline.org/webfiles/images/journals/amepre/AMEPRE_3774%5B3%5D-stamped-031913.pdf\"> \u003c/a>\u003cem>American Journal of Preventive Medicine\u003c/em> in 2013 found that rebates on healthy food purchases can prompt significant changes in consumer behavior. Researchers found that a 25 percent rebate led to about a 9 percent increase in spending on healthy food.\u003c/p>\n\u003cp>There's growing evidence that obesity and poor nutrition are the epidemics of our day. An estimated \u003ca href=\"https://www.npr.org/sections/thesalt/2017/03/11/519443324/eating-more-or-less-of-10-foods-may-cut-risk-of-death-from-heart-disease\">1 out of every 2 deaths from heart disease in the U.S\u003c/a>. is linked to how we eat.\u003c/p>\n\u003cp>In a recent \u003ca href=\"https://thehill.com/opinion/healthcare/401209-focusing-on-nutrition-is-paramount-to-getting-a-sound-bipartisan-farm-bill\">opinion piece\u003c/a>, former USDA secretaries who served in the Clinton, Bush and Obama administrations respectively call for more focus on nutrition in the SNAP program.\u003c/p>\n\u003cp>\"There has never been a more important time to refocus the farm bill on nutrition. Diet-related disease is the leading cause of death in the United States, surpassing tobacco, drug, and alcohol usage. More than 1,000 deaths every day are due to poor diets,\" Dan Glickman, Ann Veneman and Tom Vilsack wrote.\u003c/p>\n\u003cp>The Cabinet secretaries argue that Congress should authorize another pilot program. \"Once we have a more robust understanding of which interventions are most successful at encouraging Americans to make the healthiest choices, we can ensure that both SNAP and non-SNAP recipients have diets that lead to health and longevity,\" they wrote.\u003c/p>\n\u003cp>\u003cstrong>The politics challenging change\u003c/strong>\u003c/p>\n\u003cp>There are\u003ca href=\"https://link.springer.com/epdf/10.1007/s12115-018-0260-z?author_access_token=RLXOJ4_BEtqckezmXpaZZPe4RwlQNchNByi7wbcMAY4jUl7voikCvoMYov3YkSXkwPAWFEb9x6FtkvB8h-7pZ_XAN9TzsRBnCctW7rCB6NJDWo-iMsP5ZnjGzn6xOj2f9RIhQ7csFhOCzYTjObmCeA%3D%3D\"> roadblocks to change\u003c/a>, as spelled out by Paarlberg and his collaborators in the \u003cem>Society \u003c/em>paper earlier this year. \"Among many reasons, one surprising answer is the joining of pro-poor liberal conviction and corporate lobby power, supported by institutional inertia,\" they wrote.\u003c/p>\n\u003cp>In other words, some anti-hunger groups have joined with industry groups, including the beverage industry, to fight back proposals to limit or block the purchase of unhealthy foods with SNAP dollars.\u003c/p>\n\u003cp>This happened back in 2012, when a Florida state senator sponsored a bill to restrict the use of food stamps to buy soda and junk food in her state. \"Should we give hungry kids food? Absolutely,\" Ronda Storms, then a state senator, \u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">told me back in 2012\u003c/a>. (She no longer serves in the state Senate.) \"But I don't think the goal is to provide Oreos and Mountain Dew,\" she said, calling such purchases a misuse of public-assistance dollars.\u003c/p>\n\u003cp>At the time, anti-hunger groups said the proposal would limit choice for low-income Americans, who sometimes face stigma by participating in SNAP. Anti-hunger proponents also argued that it would be hard for grocers to separate out what's covered by SNAP, if new rules were put forth. The bill never passed, but even if it had, the state of Florida would have needed a waiver from the USDA to make the changes. This may not have been granted readily.\u003c/p>\n\u003cp>In 2010, the USDA denied a request by New York City to place limits on purchases with food stamp dollars.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It seems these obstacles are still in play. \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=Food+Stamps+For+Soda%3A+Time+To+End+Billion-Dollar+Subsidy+For+Sugary+Drinks%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "SNAP provides nutrition assistance for about 42 million Americans, but critics say now is the time to restructure the $70 billion annual program in a way that promotes healthier food choices.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you peer into Americans' grocery carts, you're unlikely to see a mix of foods and beverages that make for an ideal diet. And this is true for many of the nearly 42 million people who receive food stamps, too.\u003c/p>\n\u003cp>According to a\u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/SNAPFoodsTypicallyPurchased-Summary.pdf\"> 2016 report\u003c/a> from the U.S. Department of Agriculture, sweetened beverages, including soda, are among the most commonly purchased items by recipients of the \u003ca href=\"https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\">Supplemental Nutrition Assistance Program\u003c/a> — or SNAP.\u003c/p>\n\u003cp>SNAP households spend about 10 percent of food dollars on sugary drinks, which is about three times more than the amount they spend on milk. In New York City alone, \u003ca href=\"https://www.npr.org/sections/health-shots/2010/10/07/130399285/new-york-city-wants-to-ban-food-stamps-for-sodas\">as we've reported\u003c/a>, this translates into more than $75 million in sugary drink purchases each year that are subsidized by U.S. taxpayers.\u003c/p>\n\u003cp>Given our \u003ca href=\"https://www.npr.org/sections/thesalt/2011/09/26/140753048/kids-sugar-cravings-might-be-biological\">biological attraction to sugar\u003c/a>, perhaps it's not a surprise. Our collective sweet tooth — which was \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/04/547315191/coca-cola-offers-a-sweet-quest-a-million-bucks-to-replace-sugar\">shaped by evolutionary forces\u003c/a> — extends far beyond SNAP households. In general, non-SNAP households spend almost as much on sweetened drinks — about 7 percent of food purchases, according to the USDA report.\u003c/p>\n\u003cp>\u003cstrong>The health stakes are high\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, since taxpayers foot the roughly $70 billion bill for SNAP each year, critics question whether it makes sense to support the purchase of sugary drinks, which have been shown to play a significant role in weight gain and the onset of Type 2 diabetes.\u003c/p>\n\u003cp>\"Low-income American adults now consume nearly two [sugar-sweetened beverage] servings a day, and for every one to two daily servings consumed, the lifetime risk of developing diabetes increases by 30 percent,\" \u003ca href=\"https://link.springer.com/epdf/10.1007/s12115-018-0260-z?author_access_token=RLXOJ4_BEtqckezmXpaZZPe4RwlQNchNByi7wbcMAY4jUl7voikCvoMYov3YkSXkwPAWFEb9x6FtkvB8h-7pZ_XAN9TzsRBnCctW7rCB6NJDWo-iMsP5ZnjGzn6xOj2f9RIhQ7csFhOCzYTjObmCeA%3D%3D\">according to a paper published\u003c/a> this year by Harvard adjunct public policy professor \u003ca href=\"https://www.hks.harvard.edu/faculty/robert-paarlberg\">Robert Paarlberg\u003c/a> and collaborators in the journal \u003cem>Society\u003c/em>.\u003c/p>\n\u003cp>The paper explains why the challenge of changing the SNAP program is so daunting.\u003c/p>\n\u003cp>When the food stamp program was initiated back in the 1960s, some Americans did not get enough calories. Now, \"partly thanks to SNAP, calorie and micro-nutrient deficiencies are a far less serious problem,\" Paarlberg and his co-authors write. \"But the obesity rate has soared, reaching 39.8 percent in 2015-16.\"\u003c/p>\n\u003cp>So how might lawmakers change the SNAP program to nudge people toward healthier choices? As Congress debates a new farm bill containing billions in SNAP funding\u003cstrong>,\u003c/strong> there's an increasing appetite to overhaul the program while at the same time preserving the benefits it provides in keeping low-income Americans fed.\u003c/p>\n\u003cp>One idea comes from researchers at the Friedman School of Nutrition Science and Policy at Tufts University and the Harvard T.H. Chan School of Public Health. In a paper \u003ca href=\"https://journals.plos.org/plosmedicine/article/comments?id=10.1371/journal.pmed.1002661\">published this month in PLOS Medicine\u003c/a>, they've modeled the potential health effects and cost-effectiveness of a few approaches.\u003c/p>\n\u003cp>One would incentivize the purchase of healthy foods, by offering a 30 percent subsidy for people to buy such things as fruits and vegetables, nuts, whole grains and fish. \"People could still buy less healthy foods, but they'd get 30 percent less for their dollars,\" explains\u003ca href=\"https://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\"> Dariush Mozaffarian\u003c/a>, dean of the Friedman School.\u003c/p>\n\u003cp>The researchers estimate that over the course of a few decades, this approach could lead to billions of dollars in health care savings and help prevent hundreds of thousands of cardiovascular events, such as heart attacks.\u003c/p>\n\u003cp>This approach may also help counter critics who argue that SNAP recipients should have the freedom to make their own dietary choices. \"We would preserve choice, but nudge people towards healthier eating,\" Mozaffarian says.\u003c/p>\n\u003cp>But not everyone is convinced. \"It really wouldn't work,\" says \u003ca href=\"https://www.heritage.org/staff/robert-rector\">Robert Rector\u003c/a>, a research fellow at the conservative Heritage Foundation. He points out that SNAP recipients use both SNAP benefits and their own money to purchase foods and beverages. \"People would just use their own money for those [unhealthy] foods,\" he says. Despite his skepticism, Rector says he would support a simpler approach: preventing the use of SNAP benefits to purchase sugary drinks and junk food items. \"This would be much easier to implement,\" Rector says.\u003c/p>\n\u003cp>Time is tight for Congress to act, and elections are looming. It's likely too late in the game to change the SNAP program during this go-round of farm bill negotiations. The bill is reauthorized every five years, and currently there is a bipartisan fight over other controversial provisions, such as work requirements for SNAP recipients. For now, the focus is not on improving diet quality. But Congress could support pilots or research into the effectiveness of change proposals.\u003c/p>\n\u003cp>\u003cstrong>Credit incentives can work\u003c/strong>\u003c/p>\n\u003cp>One pilot, carried out in Massachusetts several years ago, offers some evidence that financial incentives for healthy food purchases can shift habits. \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/HIP-Final-Summary.pdf\">Here's how the pilot worked\u003c/a>: SNAP recipients received a 30 cent incentive for every SNAP dollar they spent on fruits and vegetables. This included canned and frozen products, which \u003ca href=\"https://www.npr.org/sections/thesalt/2018/05/17/611693137/frozen-food-fan-as-sales-rise-studies-show-frozen-produce-is-as-healthy-as-fresh\">can be just as healthy\u003c/a> as fresh. The incentive was credited back to their account, so they had more money to spend on other foods. About 7,500 households participated in the pilot.\u003c/p>\n\u003cp>What happened? Participants in the pilot consumed about 26 percent more fruits and vegetables. And they reported higher consumption of dark leafy greens, as well as nutrition-packed orange and red vegetables such as carrots and tomatoes. About two-thirds of the participants reported buying larger amounts and a greater variety of fruits and vegetables. Nearly three-fourths said they felt that vegetables and fruits had become more affordable, thanks to the incentives.\u003c/p>\n\u003cp>There are some other real-world examples of how \u003ca href=\"https://www.npr.org/sections/thesalt/2013/03/18/174667020/cash-back-on-broccoli-health-insurers-nudge-shoppers-to-be-well\">financial incentives can help shift grocery purchases\u003c/a> among the population at large — not just SNAP recipients. For instance, a \u003ca href=\"http://www.ajpmonline.org/webfiles/images/journals/amepre/AMEPRE_3774%5B3%5D-stamped-031913.pdf\">study\u003c/a> published in the\u003ca href=\"http://www.ajpmonline.org/webfiles/images/journals/amepre/AMEPRE_3774%5B3%5D-stamped-031913.pdf\"> \u003c/a>\u003cem>American Journal of Preventive Medicine\u003c/em> in 2013 found that rebates on healthy food purchases can prompt significant changes in consumer behavior. Researchers found that a 25 percent rebate led to about a 9 percent increase in spending on healthy food.\u003c/p>\n\u003cp>There's growing evidence that obesity and poor nutrition are the epidemics of our day. An estimated \u003ca href=\"https://www.npr.org/sections/thesalt/2017/03/11/519443324/eating-more-or-less-of-10-foods-may-cut-risk-of-death-from-heart-disease\">1 out of every 2 deaths from heart disease in the U.S\u003c/a>. is linked to how we eat.\u003c/p>\n\u003cp>In a recent \u003ca href=\"https://thehill.com/opinion/healthcare/401209-focusing-on-nutrition-is-paramount-to-getting-a-sound-bipartisan-farm-bill\">opinion piece\u003c/a>, former USDA secretaries who served in the Clinton, Bush and Obama administrations respectively call for more focus on nutrition in the SNAP program.\u003c/p>\n\u003cp>\"There has never been a more important time to refocus the farm bill on nutrition. Diet-related disease is the leading cause of death in the United States, surpassing tobacco, drug, and alcohol usage. More than 1,000 deaths every day are due to poor diets,\" Dan Glickman, Ann Veneman and Tom Vilsack wrote.\u003c/p>\n\u003cp>The Cabinet secretaries argue that Congress should authorize another pilot program. \"Once we have a more robust understanding of which interventions are most successful at encouraging Americans to make the healthiest choices, we can ensure that both SNAP and non-SNAP recipients have diets that lead to health and longevity,\" they wrote.\u003c/p>\n\u003cp>\u003cstrong>The politics challenging change\u003c/strong>\u003c/p>\n\u003cp>There are\u003ca href=\"https://link.springer.com/epdf/10.1007/s12115-018-0260-z?author_access_token=RLXOJ4_BEtqckezmXpaZZPe4RwlQNchNByi7wbcMAY4jUl7voikCvoMYov3YkSXkwPAWFEb9x6FtkvB8h-7pZ_XAN9TzsRBnCctW7rCB6NJDWo-iMsP5ZnjGzn6xOj2f9RIhQ7csFhOCzYTjObmCeA%3D%3D\"> roadblocks to change\u003c/a>, as spelled out by Paarlberg and his collaborators in the \u003cem>Society \u003c/em>paper earlier this year. \"Among many reasons, one surprising answer is the joining of pro-poor liberal conviction and corporate lobby power, supported by institutional inertia,\" they wrote.\u003c/p>\n\u003cp>In other words, some anti-hunger groups have joined with industry groups, including the beverage industry, to fight back proposals to limit or block the purchase of unhealthy foods with SNAP dollars.\u003c/p>\n\u003cp>This happened back in 2012, when a Florida state senator sponsored a bill to restrict the use of food stamps to buy soda and junk food in her state. \"Should we give hungry kids food? Absolutely,\" Ronda Storms, then a state senator, \u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">told me back in 2012\u003c/a>. (She no longer serves in the state Senate.) \"But I don't think the goal is to provide Oreos and Mountain Dew,\" she said, calling such purchases a misuse of public-assistance dollars.\u003c/p>\n\u003cp>At the time, anti-hunger groups said the proposal would limit choice for low-income Americans, who sometimes face stigma by participating in SNAP. Anti-hunger proponents also argued that it would be hard for grocers to separate out what's covered by SNAP, if new rules were put forth. The bill never passed, but even if it had, the state of Florida would have needed a waiver from the USDA to make the changes. This may not have been granted readily.\u003c/p>\n\u003cp>In 2010, the USDA denied a request by New York City to place limits on purchases with food stamp dollars.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: Beautiful Flavors at Besharam, Arepas, Halloween Ice Cream",
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"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Experience flavorful and creative Gujarati dishes at Besharam, take a break from sandwiches and dig into stuffed arepas instead for lunch, try some fun ice cream flavors for Halloween (complete with critters!), and don’t miss La Cocina’s upcoming F&B: Voices from the Kitchen performances.\u003c/p>\n\u003ch2>Take a Trip to the Cheese Island at Besharam\u003c/h2>\n\u003cp>\u003ca href=\"https://www.besharamrestaurant.com\">Besharam\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9jAA1645zCH2\">1275 Minnesota St., San Francisco\u003c/a>\u003cbr>\nLunch: Tue–Fri 11am–2:30pm\u003cbr>\nDinner: Tue–Sat 5:30pm–10pm\u003cbr>\nBrunch: Sat–Sun 11:30am–2:30pm\u003c/p>\n\u003cfigure id=\"attachment_131101\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131101\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/panipuri-besharam-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The drunken pani puri (with zesty, minty gin water). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Have you had a chance to visit Heena Patel’s \u003ca href=\"https://www.besharamrestaurant.com\">\u003cb>Besharam\u003c/b>\u003c/a> in Dogpatch/Potrero Hill yet? It’s a stylish and vibrant restaurant, just next door to the Minnesota Street Project art galleries (it was formerly Alta). Things have fully ramped up, with a cocktail list in place, weekend brunch in effect, and both lunch and dinner service humming along as well. A La Cocina business incubator graduate, this is Heena’s first restaurant — in partnership with Daniel Patterson’s Alta Group — and she’s working closely with her husband, Paresh. The name Besharam translates to “shameless,”\u003cspan class=\"Apple-converted-space\"> \u003c/span>inspired by the fact that at 50, she’s following her own dreams and doing something that is risky and fear-inducing. Fortunately for us, she took a leap of faith.\u003c/p>\n\u003cp>Heena’s menu highlights Gujarati dishes, flavors, and family recipes, along with some California seasonality infused with her unique brand of culinary creativity. Heena doesn’t eat meat, so the menu has some fantastic vegetarian options that won’t have you missing anything meaty, although they do a great job here with chicken makhani, full of deep spice and the perfect amount of heat. The menu is constantly changing, with new dishes added all the time, so return visits offer an opportunity to try new things.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Heena tells me that if you mention the dish handvo, people immediately know you are Gujarati. She says every house makes their own version of this savory bread that uses vegetables and flours rich in protein, like lentil, and it’s popular as a sustaining snack served alongside chai. At Besharam, the handvo ($9) is an appetizer of sesame-topped bread that she makes with a mix of flours, like lentil, millet, quinoa, or pigeon pea, keeping it gluten-free. She also likes to add leftover vegetables, just like her grandma would, using zucchini, sweet potato, cilantro, onion, or maybe leftover cucumber, which helps keep it moist (it’s like a delicate and savory zucchini bread with a little kick!). I’d love to figure out how to make this at home for a nutritious and sustaining snack bread to have around.\u003c/p>\n\u003cfigure id=\"attachment_131099\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131099\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/besharam-cheese-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Don't miss the desi pardesi (mozzarella-stuffed masala rice ball) at Besharam. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the absolute showstopper is the desi pardesi ($20). It’s a bowl of a curry leaf and leek soup, thickened like a smooth dal, with a mozzarella-stuffed rice ball in the middle, an island of cheesy delight. Heena is inspired by all the Italian ingredients and flavors she enjoys here in San Francisco. She coats the fresh mozzarella ball with her samosa mix, basil, mashed basmati rice, egg, and panko, and then fries it. It’s a play on a samosa with chutney, but instead, you break the fried ball open, and the creamy, mozzarella cheese runs into the soup—this is when you grab your spoon. Your table will hopefully share nicely, all the way until it gets down to the last drops of this perfectly spiced and satisfying dish. Our table almost ordered another just because we were sad when it was over!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fish moilee ($26) was another beaut, with a tender and fried piece of local rock cod over a bed of cumin rice and coconut curry with shishito peppers, ginger, garlic, and serrano chile. She likes to boil her sauces at a low and slow temp, in order to develop rich flavor without the use of cream and butter — there’s a lightness to her food that leaves you feeling nourished after the meal and not uncomfortably heavy.\u003c/p>\n\u003cfigure id=\"attachment_131100\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131100\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/besharam-doughnuts-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Gulab jamun (doughnuts with rose syrup) for dessert. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get the gulab jamun ($7) for dessert, the tiniest little doughnuts in rose syrup for the perfect final bite. From the bar, the new cocktails are fun, like the Chaat Up and Drive! ($13), a refreshing highball with gin, rhubarb, chaat masala, mint, and lime. The wine and beer list also has some choice selections, and with three sparkling wine options by the glass, I was in my happy place.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131102\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131102\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/besharam-chaat-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Chaat Up and Drive! cocktail. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My only wish was that they’d remove the off-putting Bollywood/high BPM trance from their playlist—it makes for an aggressive and stressful soundtrack for such a soulful restaurant. As soon as mellower music would come on in the playlist, I would feel my blood pressure drop and would pray that another brain-bleed song wouldn’t come on. I would rather not even think about it, and just keep savoring the drunken pani puri with zesty and minty gin water!\u003c/p>\n\u003ch2>Try Some Spooktacular Flavors at Salt & Straw for Halloween\u003c/h2>\n\u003cp>\u003ca href=\"https://saltandstraw.com\">Salt & Straw\u003c/a>\u003cbr>\nVarious locations:\u003cbr>\n\u003ca href=\"https://goo.gl/maps/rcLTWmpyvAx\">586 Hayes St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cGLsPn4vWN42\">2201 Fillmore St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ehth8brX8Np\">1309 Burlingame Ave., Burlingame\u003c/a>\u003cbr>\n11am–11pm daily\u003c/p>\n\u003cfigure id=\"attachment_131093\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131093\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/salt-straw-critter-SS_Fall_048-800x1200.jpg\" alt=\"\" width=\"800\" height=\"1200\">\u003cfigcaption class=\"wp-caption-text\">Enjoy a cone of Creepy Crawly Critters for Halloween at Salt & Straw. \u003ccite>(Salt & Straw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s Halloween, which means you'll be eating your fill of candy over the next week, but how about some truly Spooktacular ice cream flavors? Of course, both of San Francisco’s \u003ca href=\"https://saltandstraw.com\">\u003cb>Salt & Straw\u003c/b>\u003c/a> locations (and their new Burlingame location!) got into the fall spirit with flavors like The Great Candycopia (stuffed with housemade Snickers, Twix chunks, Heath bars, and peanut butter cups), Dracula’s Blood Pudding (made with pig’s blood, spices, and cream), Essence of Ghost, Mummy’s Pumpkin Spiced Potion (it’s vegan!), and the showstopper: Creepy Crawly Critters, featuring candied critters (dark chocolate–covered crickets and coconut toffee brittle mealworms!) from Oakland’s Don Bugito.\u003c/p>\n\u003cp>Adults and kids can have fun with all of these flavors through October — and then it’s time for Salt & Straw’s Thanksgiving flavors in November (yup, one has stuffing in it).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Different Kind of Hot Pocket: Arepas!\u003c/h2>\n\u003cp>\u003ca href=\"http://picapica.com\">Pica Pica Arepa Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/TM282vgfe7N2\">401 Valencia St., San Francisco\u003c/a>\u003cbr>\nSun–Thu 11am–9pm\u003cbr>\nFri–Sat 11am–10pm\u003c/p>\n\u003cfigure id=\"attachment_131094\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131094\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/picapica-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The shredded beef pabellón arepa with plantains from Pica Pica. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to take a break from your usual sandwich for lunch? How about an arepa? At \u003cstrong>\u003ca href=\"http://picapica.com\">Pica Pica Arepa Kitchen\u003c/a> \u003c/strong>in the Mission, owner Adriana Lopez Vermut offers a menu of Venezuelan arepas (since 2010!), which are corn pockets made daily by hand and grilled. You can choose from the sturdy and classic white arepa or the sweeter yellow arepa, and what’s a-maize-ing (sorry, had to) is everything at Pica Pica is gluten-free!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There are a variety of traditional fillings, plus some vegan and vegetarian options as well — all the arepas are $11, and one for lunch is definitely fulfilling. The one I can’t resist is their house specialty: shredded beef pabellón, which is like a dream pot roast, but it’s shredded and stew-like skirt steak, along with black bean purée, sweet and golden fried plantains, and queso fresco all tucked into a corn pocket (I like the sweet yellow for this one). It comes with a lightly tangy-sweet cabbage slaw on the side (with mustard seeds) that you can take bites of to reset your palate, and their creamy and kicky side sauce, pica’pun.\u003c/p>\n\u003cfigure id=\"attachment_131096\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131096\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/picapica-pork-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The pulled pork pernil in a classic white arepa. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can also try salads, soups, cachapa crepes, their tasty yuca (and garlic yuca!) fries, and their latest innovation: nachos with taro chips topped with their pulled pork pernil (November 6 is National Nacho Day, just saying!), plus sides, juices, beer, and wine.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Can’t make it out of the house or away from your desk? You can order delivery via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that code will give first-timers $10 off your first two orders.\u003c/p>\n\u003ch2>Celebrate the Theme of Matriarchy at The Upcoming Voices from the Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"http://www.voicesfromthekitchen.org\">F&B: Voices from the Kitchen\u003c/a>\u003cbr>\nBrava Theater\u003cbr>\n\u003ca href=\"https://goo.gl/maps/E1CGFHcFyJL2\">2781 24th St., San Francisco\u003c/a>\u003cbr>\nThursday, November 8\u003cbr>\n6pm–8:30pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/fb-voices-from-the-kitchen-matriarchy-tickets-51217669428\">Tickets\u003c/a>: $35 and up\u003c/p>\n\u003cfigure id=\"attachment_127756\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-127756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/fandb-new-800x1067.jpg\" alt=\"La Cocina’s F&B Voices from the Kitchen brings speakers from all over the U.S.\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">La Cocina’s F&B Voices from the Kitchen brings speakers from all over the U.S. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t miss the opportunity to get your ticket for the latest performance of \u003cstrong>\u003ca href=\"https://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a>\u003c/strong>, a storytelling project created by \u003ca href=\"https://www.lacocinasf.org\">La Cocina\u003c/a> that seeks to share the voices and stories from the cooks and kitchens that are less often heard. This twice-yearly event revolves around (and includes) food and drink on a singular topic or theme. On November 8, the theme will be matriarchy (so timely!), with an incredible lineup of \u003ca href=\"http://voicesfromthekitchen.org/storytellers/\">storytellers\u003c/a>, from writers to artists to chefs.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The reception (6pm–7pm) will be hosted at the Brava Theater with D'Maize Restaurant, an alum of La Cocina which is located directly across the street from the theater. The performances will run from 7pm–8:30pm. Proceeds from F&B will support La Cocina’s business incubator program. Get your ticket for this one-night-only performance!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Experience flavorful and creative Gujarati dishes at Besharam, take a break from sandwiches and dig into stuffed arepas instead for lunch, try some fun ice cream flavors for Halloween (complete with critters!), and don’t miss La Cocina’s upcoming F&B: Voices from the Kitchen performances.\u003c/p>\n\u003ch2>Take a Trip to the Cheese Island at Besharam\u003c/h2>\n\u003cp>\u003ca href=\"https://www.besharamrestaurant.com\">Besharam\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9jAA1645zCH2\">1275 Minnesota St., San Francisco\u003c/a>\u003cbr>\nLunch: Tue–Fri 11am–2:30pm\u003cbr>\nDinner: Tue–Sat 5:30pm–10pm\u003cbr>\nBrunch: Sat–Sun 11:30am–2:30pm\u003c/p>\n\u003cfigure id=\"attachment_131101\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131101\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/panipuri-besharam-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The drunken pani puri (with zesty, minty gin water). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Have you had a chance to visit Heena Patel’s \u003ca href=\"https://www.besharamrestaurant.com\">\u003cb>Besharam\u003c/b>\u003c/a> in Dogpatch/Potrero Hill yet? It’s a stylish and vibrant restaurant, just next door to the Minnesota Street Project art galleries (it was formerly Alta). Things have fully ramped up, with a cocktail list in place, weekend brunch in effect, and both lunch and dinner service humming along as well. A La Cocina business incubator graduate, this is Heena’s first restaurant — in partnership with Daniel Patterson’s Alta Group — and she’s working closely with her husband, Paresh. The name Besharam translates to “shameless,”\u003cspan class=\"Apple-converted-space\"> \u003c/span>inspired by the fact that at 50, she’s following her own dreams and doing something that is risky and fear-inducing. Fortunately for us, she took a leap of faith.\u003c/p>\n\u003cp>Heena’s menu highlights Gujarati dishes, flavors, and family recipes, along with some California seasonality infused with her unique brand of culinary creativity. Heena doesn’t eat meat, so the menu has some fantastic vegetarian options that won’t have you missing anything meaty, although they do a great job here with chicken makhani, full of deep spice and the perfect amount of heat. The menu is constantly changing, with new dishes added all the time, so return visits offer an opportunity to try new things.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Heena tells me that if you mention the dish handvo, people immediately know you are Gujarati. She says every house makes their own version of this savory bread that uses vegetables and flours rich in protein, like lentil, and it’s popular as a sustaining snack served alongside chai. At Besharam, the handvo ($9) is an appetizer of sesame-topped bread that she makes with a mix of flours, like lentil, millet, quinoa, or pigeon pea, keeping it gluten-free. She also likes to add leftover vegetables, just like her grandma would, using zucchini, sweet potato, cilantro, onion, or maybe leftover cucumber, which helps keep it moist (it’s like a delicate and savory zucchini bread with a little kick!). I’d love to figure out how to make this at home for a nutritious and sustaining snack bread to have around.\u003c/p>\n\u003cfigure id=\"attachment_131099\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131099\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/besharam-cheese-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Don't miss the desi pardesi (mozzarella-stuffed masala rice ball) at Besharam. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the absolute showstopper is the desi pardesi ($20). It’s a bowl of a curry leaf and leek soup, thickened like a smooth dal, with a mozzarella-stuffed rice ball in the middle, an island of cheesy delight. Heena is inspired by all the Italian ingredients and flavors she enjoys here in San Francisco. She coats the fresh mozzarella ball with her samosa mix, basil, mashed basmati rice, egg, and panko, and then fries it. It’s a play on a samosa with chutney, but instead, you break the fried ball open, and the creamy, mozzarella cheese runs into the soup—this is when you grab your spoon. Your table will hopefully share nicely, all the way until it gets down to the last drops of this perfectly spiced and satisfying dish. Our table almost ordered another just because we were sad when it was over!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fish moilee ($26) was another beaut, with a tender and fried piece of local rock cod over a bed of cumin rice and coconut curry with shishito peppers, ginger, garlic, and serrano chile. She likes to boil her sauces at a low and slow temp, in order to develop rich flavor without the use of cream and butter — there’s a lightness to her food that leaves you feeling nourished after the meal and not uncomfortably heavy.\u003c/p>\n\u003cfigure id=\"attachment_131100\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131100\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/besharam-doughnuts-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Gulab jamun (doughnuts with rose syrup) for dessert. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get the gulab jamun ($7) for dessert, the tiniest little doughnuts in rose syrup for the perfect final bite. From the bar, the new cocktails are fun, like the Chaat Up and Drive! ($13), a refreshing highball with gin, rhubarb, chaat masala, mint, and lime. The wine and beer list also has some choice selections, and with three sparkling wine options by the glass, I was in my happy place.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131102\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131102\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/besharam-chaat-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Chaat Up and Drive! cocktail. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My only wish was that they’d remove the off-putting Bollywood/high BPM trance from their playlist—it makes for an aggressive and stressful soundtrack for such a soulful restaurant. As soon as mellower music would come on in the playlist, I would feel my blood pressure drop and would pray that another brain-bleed song wouldn’t come on. I would rather not even think about it, and just keep savoring the drunken pani puri with zesty and minty gin water!\u003c/p>\n\u003ch2>Try Some Spooktacular Flavors at Salt & Straw for Halloween\u003c/h2>\n\u003cp>\u003ca href=\"https://saltandstraw.com\">Salt & Straw\u003c/a>\u003cbr>\nVarious locations:\u003cbr>\n\u003ca href=\"https://goo.gl/maps/rcLTWmpyvAx\">586 Hayes St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cGLsPn4vWN42\">2201 Fillmore St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ehth8brX8Np\">1309 Burlingame Ave., Burlingame\u003c/a>\u003cbr>\n11am–11pm daily\u003c/p>\n\u003cfigure id=\"attachment_131093\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131093\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/salt-straw-critter-SS_Fall_048-800x1200.jpg\" alt=\"\" width=\"800\" height=\"1200\">\u003cfigcaption class=\"wp-caption-text\">Enjoy a cone of Creepy Crawly Critters for Halloween at Salt & Straw. \u003ccite>(Salt & Straw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s Halloween, which means you'll be eating your fill of candy over the next week, but how about some truly Spooktacular ice cream flavors? Of course, both of San Francisco’s \u003ca href=\"https://saltandstraw.com\">\u003cb>Salt & Straw\u003c/b>\u003c/a> locations (and their new Burlingame location!) got into the fall spirit with flavors like The Great Candycopia (stuffed with housemade Snickers, Twix chunks, Heath bars, and peanut butter cups), Dracula’s Blood Pudding (made with pig’s blood, spices, and cream), Essence of Ghost, Mummy’s Pumpkin Spiced Potion (it’s vegan!), and the showstopper: Creepy Crawly Critters, featuring candied critters (dark chocolate–covered crickets and coconut toffee brittle mealworms!) from Oakland’s Don Bugito.\u003c/p>\n\u003cp>Adults and kids can have fun with all of these flavors through October — and then it’s time for Salt & Straw’s Thanksgiving flavors in November (yup, one has stuffing in it).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Different Kind of Hot Pocket: Arepas!\u003c/h2>\n\u003cp>\u003ca href=\"http://picapica.com\">Pica Pica Arepa Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/TM282vgfe7N2\">401 Valencia St., San Francisco\u003c/a>\u003cbr>\nSun–Thu 11am–9pm\u003cbr>\nFri–Sat 11am–10pm\u003c/p>\n\u003cfigure id=\"attachment_131094\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131094\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/picapica-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The shredded beef pabellón arepa with plantains from Pica Pica. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to take a break from your usual sandwich for lunch? How about an arepa? At \u003cstrong>\u003ca href=\"http://picapica.com\">Pica Pica Arepa Kitchen\u003c/a> \u003c/strong>in the Mission, owner Adriana Lopez Vermut offers a menu of Venezuelan arepas (since 2010!), which are corn pockets made daily by hand and grilled. You can choose from the sturdy and classic white arepa or the sweeter yellow arepa, and what’s a-maize-ing (sorry, had to) is everything at Pica Pica is gluten-free!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There are a variety of traditional fillings, plus some vegan and vegetarian options as well — all the arepas are $11, and one for lunch is definitely fulfilling. The one I can’t resist is their house specialty: shredded beef pabellón, which is like a dream pot roast, but it’s shredded and stew-like skirt steak, along with black bean purée, sweet and golden fried plantains, and queso fresco all tucked into a corn pocket (I like the sweet yellow for this one). It comes with a lightly tangy-sweet cabbage slaw on the side (with mustard seeds) that you can take bites of to reset your palate, and their creamy and kicky side sauce, pica’pun.\u003c/p>\n\u003cfigure id=\"attachment_131096\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131096\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/picapica-pork-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The pulled pork pernil in a classic white arepa. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can also try salads, soups, cachapa crepes, their tasty yuca (and garlic yuca!) fries, and their latest innovation: nachos with taro chips topped with their pulled pork pernil (November 6 is National Nacho Day, just saying!), plus sides, juices, beer, and wine.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Can’t make it out of the house or away from your desk? You can order delivery via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that code will give first-timers $10 off your first two orders.\u003c/p>\n\u003ch2>Celebrate the Theme of Matriarchy at The Upcoming Voices from the Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"http://www.voicesfromthekitchen.org\">F&B: Voices from the Kitchen\u003c/a>\u003cbr>\nBrava Theater\u003cbr>\n\u003ca href=\"https://goo.gl/maps/E1CGFHcFyJL2\">2781 24th St., San Francisco\u003c/a>\u003cbr>\nThursday, November 8\u003cbr>\n6pm–8:30pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/fb-voices-from-the-kitchen-matriarchy-tickets-51217669428\">Tickets\u003c/a>: $35 and up\u003c/p>\n\u003cfigure id=\"attachment_127756\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-127756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/fandb-new-800x1067.jpg\" alt=\"La Cocina’s F&B Voices from the Kitchen brings speakers from all over the U.S.\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">La Cocina’s F&B Voices from the Kitchen brings speakers from all over the U.S. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t miss the opportunity to get your ticket for the latest performance of \u003cstrong>\u003ca href=\"https://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a>\u003c/strong>, a storytelling project created by \u003ca href=\"https://www.lacocinasf.org\">La Cocina\u003c/a> that seeks to share the voices and stories from the cooks and kitchens that are less often heard. This twice-yearly event revolves around (and includes) food and drink on a singular topic or theme. On November 8, the theme will be matriarchy (so timely!), with an incredible lineup of \u003ca href=\"http://voicesfromthekitchen.org/storytellers/\">storytellers\u003c/a>, from writers to artists to chefs.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The reception (6pm–7pm) will be hosted at the Brava Theater with D'Maize Restaurant, an alum of La Cocina which is located directly across the street from the theater. The performances will run from 7pm–8:30pm. Proceeds from F&B will support La Cocina’s business incubator program. Get your ticket for this one-night-only performance!\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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"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.",
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"masters-of-scale": {
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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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"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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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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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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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"politicalbreakdown": {
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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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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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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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"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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},
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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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