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"disqusTitle": "Table Talk: New Burmese, Liholiho Brunch, Sunday Suppers, Dominican Christmas",
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"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>There’s a new Burmese pop-up that will warm your belly (and your heart) in Civic Center, you have three days to enjoy a pre-New Year’s Eve brunch at Liholiho Yacht Club (just be sure to get a reservation!), check out two new Sunday Suppers that won’t break the bank, and a Dominican Christmas feast in Oakland.\u003c/p>\n\u003ch2>A New Nighttime and Weekend Burmese Pop-Up in Civic Center\u003c/h2>\n\u003cp>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/DVr99MMJLW62\">154 McAllister St., San Francisco\u003c/a>\u003cbr>\nTue–Fri 4pm–9:30pm\u003cbr>\nSat–Sun 10am–2pm, 5:30pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131582\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131582\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-sandpcalamari-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Salt and pepper calamari. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some restaurants really come up with clever solutions to open in this challenging city to operate in. Now open on evenings and weekend brunch in the Elmira Rosticceria location in Civic Center is \u003cstrong>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003c/strong> (Elmira is a weekday lunchtime restaurant). Some folks may recognize the space from past Feastly and other pop-up dinners. The two business partners (Su and Zay Wu) and chef are all Burmese and wanted to offer a menu with a little bit of a creative update on some classic dishes. It’s an extensive menu, one that already has me plotting a second visit so I can taste more. They are very open to feedback and really care about their guests’ experience.\u003c/p>\n\u003cfigure id=\"attachment_131583\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-bagan-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Hiding under that crunchy cloud are fat noodles in a chicken curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get started with salt and pepper calamari ($10), lightly fried with bell pepper and onion — it’s a dish built to pair with their malt beer from Myanmar. A favorite was the Bagan Sunset ($13), a bowl of fat and slippery noodles coated with chicken curry sauce, plus sliced eggs, red onion, and yellow pea powder. The housemade fried noodle chips on top got soggy in the humid, rainy night, but no matter — my friend declared he’d want to eat this dish every day. It was homey and satisfying, and I added some of the hot chile it was served with to dial up the modulated heat of the curry. What a winner.\u003c/p>\n\u003cp>We tried the new-style tea leaf salad with pomegranate, persimmon, and arugula ($12), but we should have stuck with the original — the arugula couldn’t hold up to all the dressing and was quickly soggy. When they saw how curious we were about the food, the kitchen wanted us to have a taste of the Kyauk Pwint Salad ($9), made with a spongy white fungus flower that looked like delicate loofah. The flavors of this salad were bright and you can order it spicy, but the amount of garlic in it was staggering — I’d ask them to go lighter unless you have a village of vampires to repel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You know what’s great on a rainy night? A bowl of their rich and satisfying mohinga ($13)! This fish chowder soup isn’t traditionally served with pieces of catfish — it’s ground up to form a thicker, hearty style of soup that coats the rice noodles beautifully, and I detected a little hint of fish sauce in there too. Add in the sliced egg, cilantro, and crunchy split pea crackers, and I couldn’t get enough of the red chile pepper (with crunchy fish) to add on top.\u003c/p>\n\u003cfigure id=\"attachment_131584\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131584\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Prawn and kabocha squash curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are numerous main courses and curries to choose from, and we opted for the jumbo prawn with kabocha ($17), with expertly cooked prawns that came in a rich red curry sauce with a pumpkin base. Get some coconut rice (own hta minn) to soak up the sauce.\u003c/p>\n\u003cp>They have some wines by the glass and bottle, but I’d love to see a wine lover help them diversify their list (for whites, they offer one sauvignon blanc and three chardonnays — someone help ‘em out!).\u003c/p>\n\u003cfigure id=\"attachment_131585\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-space-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The space is Elmira Rosticceria by day, and Beyond Burma on nights and weekends. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I have to add that the hospitality here is heart-achingly charming and kind. I mean, come on, they added extra sauce and crunchy chips to my Bagan Sunset leftovers before handing me my bag. We even got hugs. Melt. If you’re catching any holiday shows in the theater district, or want to grab a bite for dinner when you get off at Civic Center BART, here’s a new spot to check out that will make you feel good (and well-fed) for many reasons, even if it isn’t perfect. The upbeat house music they had playing also made me smile: utz utz!\u003c/p>\n\u003ch2>A Rare Treat: Brunch at Lihohiho Yacht Club!\u003c/h2>\n\u003cp>\u003ca href=\"http://liholihoyachtclub.com\">Liholiho Yacht Club\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oxHjAqkXkox\">871 Sutter St., San Francisco\u003c/a>\u003cbr>\nHoliday Brunch\u003cbr>\nDecember 29–31\u003cbr>\n11am–4pm\u003cbr>\n\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131586\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/liho-Bar-shot-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Liholiho Yacht Club always has a lively scene at the bar. \u003ccite>(Jim Sullivan of Media Raw Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, the ever-busy and popular \u003ca href=\"http://liholihoyachtclub.com\">\u003cb>Liholiho Yacht Club\u003c/b>\u003c/a> decided to do something fun before taking a break for New Year’s Day: they held a \u003cb>brunch\u003c/b>! Anyone who attended remembers it well (and are still talking about the housemade spam and egg bun). This year, Liholiho is doing it again, but for three days this time (December 29–31), and with an all-new menu! Plus there will be a special, secret add-on item. (I’d guess people who follow \u003ca href=\"https://www.instagram.com/liholihoyachtclub/\">@liholihoyachtclub\u003c/a> will learn something about it, wink.)\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a> open at midnight on Monday so don’t miss it. Didn’t get a spot? The bar will be open to walk-ins this year as well.\u003c/p>\n\u003cp>One more item: downstairs in \u003ca href=\"https://liholihoyachtclub.com/gen-gen/\">\u003cb>Louie’s Gen-Gen Room\u003c/b>\u003c/a>, they will be serving a New Year’s Eve happy hour warm-up, with cocktails and bar snacks, plus DJ jams from Sake One. December 29–31, 11am–4pm.\u003c/p>\n\u003ch2>A Dominican Christmas Feast at alaMar Kitchen + Bar in Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alamaroakland.com\">alaMar Kitchen + Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/WLmDV99VrQU2\">100 Grand Ave., Oakland\u003c/a>\u003cbr>\nDominican Christmas feast\u003cbr>\nSunday, December 16\u003cbr>\n3pm and 6pm\u003cbr>\n\u003ca href=\"https://dominicanchristmas.eventbrite.com\">Tickets\u003c/a>: $48 (includes gratuity)\u003c/p>\n\u003cfigure id=\"attachment_131593\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131593\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Nelson-German-headshot-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Nelson German of alaMar. \u003ccite>(Rachel Hall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is sadly pretty short on Dominican food, but chef Nelson German of \u003ca href=\"https://www.alamaroakland.com\">\u003cstrong>alaMar Kitchen + Bar\u003c/strong>\u003c/a> in Uptown Oakland is fixing that, German is Dominican-American, born and bred in uptown Manhattan’s Washington Heights, and he’s hosting a Dominican Christmas feast on Sunday, December 16. He’s preparing quite the spread for the buffet, including pastelitos de queso (cheese empanadas), pernil de puerco (slow-roasted Dominican pork shoulder), pollo guisado (Dominican-style braised chicken), bacalao con maiz y papa (salt cod stew with corn, onions, and Yukon Gold potatoes), yucca asado con cebolla (roasted yucca with pickled onions), platano maduro (sweet plantains), habichuela guisado (Dominican stewed red beans), and of course some arroz blanco (steamed rice).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Come hungry. Just $40 plus $8 gratuity. You’ll also be able to purchase some Dominican-influenced holiday cocktails (bring on the Dominican rum cream!). There will also be live music, and for those who attend the second seating, there will be dancing and a party after!\u003c/p>\n\u003cp>Can’t make it? Check out alaMar’s monthly Bachata Brunches on second Sundays with a DJ and specials like $1.25 oysters (next one is December 9).\u003c/p>\n\u003ch2>New Sunday Suppers at Lord Stanley and Tosca Cafe\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GEYJ2yuQKBT2\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\n5:30pm–10pm for Sunday Supper\u003cbr>\n\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/c3wJBXDtoBq\">42 Columbus Ave. San Francisco\u003c/a>\u003cbr>\nSunday nights 5:30pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_131587\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131587\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Tosca_SY-18-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe is now hosting Sunday Social Club. \u003ccite>(Sonya Yu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a surefire way to get rid of any Sunday Scaries: head out for a nice dinner! And not just any dinner. Over at the chic \u003ca href=\"http://www.lordstanleysf.com\">\u003cb>Lord Stanley\u003c/b>\u003c/a>, they’re hosting a four-course \u003cb>Sunday Supper\u003c/b> for the month of December. The prix-fixe menu is $65 (not including beverages, tax, or tip), and there’s the option to add on some additional snacks and supplements. The menu will highlight seasonal ingredients and will consist of a winter vegetable course, a fish course, a meat course, and a dessert. Dietary restrictions are accommodated — just be sure to let them know ahead of time when \u003ca href=\"http://www.lordstanleysf.com/reserve/\">reserving\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003c/strong> in North Beach is also adding Sunday service in the form of \u003cb>Sunday Social Club,\u003c/b> a new weekly dinner series featuring a four-course, prix-fixe menu ($45) of Italian-American fare paired with cocktails and live music. Soak in the old school atmosphere and keep Tosca’s bohemian spirit alive while enjoying live vocalists, spanning opera, jazz, and show tunes.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The current menu includes an antipasto of anchovy, olives, peppers, and Tosca focaccia; chicory Caesar salad with pecorino; braised pork coppa with broccoli di ciccio and delicata squash; and for dessert, housemade cannoli. Vegetarian options are available. The menu will change weekly and feature rotating wine pairings (there’s even a $10 wine special offered with the menu), plus you can take 10 percent off bottles of wine from the wine list. San Francisco Opera season ticket holders receive a 10% discount when dining on Sunday night with proof of ticket stub or Opera membership.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s a new Burmese pop-up that will warm your belly (and your heart) in Civic Center, you have three days to enjoy a pre-New Year’s Eve brunch at Liholiho Yacht Club (just be sure to get a reservation!), check out two new Sunday Suppers that won’t break the bank, and a Dominican Christmas feast in Oakland.\u003c/p>\n\u003ch2>A New Nighttime and Weekend Burmese Pop-Up in Civic Center\u003c/h2>\n\u003cp>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/DVr99MMJLW62\">154 McAllister St., San Francisco\u003c/a>\u003cbr>\nTue–Fri 4pm–9:30pm\u003cbr>\nSat–Sun 10am–2pm, 5:30pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131582\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131582\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-sandpcalamari-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Salt and pepper calamari. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some restaurants really come up with clever solutions to open in this challenging city to operate in. Now open on evenings and weekend brunch in the Elmira Rosticceria location in Civic Center is \u003cstrong>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003c/strong> (Elmira is a weekday lunchtime restaurant). Some folks may recognize the space from past Feastly and other pop-up dinners. The two business partners (Su and Zay Wu) and chef are all Burmese and wanted to offer a menu with a little bit of a creative update on some classic dishes. It’s an extensive menu, one that already has me plotting a second visit so I can taste more. They are very open to feedback and really care about their guests’ experience.\u003c/p>\n\u003cfigure id=\"attachment_131583\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-bagan-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Hiding under that crunchy cloud are fat noodles in a chicken curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get started with salt and pepper calamari ($10), lightly fried with bell pepper and onion — it’s a dish built to pair with their malt beer from Myanmar. A favorite was the Bagan Sunset ($13), a bowl of fat and slippery noodles coated with chicken curry sauce, plus sliced eggs, red onion, and yellow pea powder. The housemade fried noodle chips on top got soggy in the humid, rainy night, but no matter — my friend declared he’d want to eat this dish every day. It was homey and satisfying, and I added some of the hot chile it was served with to dial up the modulated heat of the curry. What a winner.\u003c/p>\n\u003cp>We tried the new-style tea leaf salad with pomegranate, persimmon, and arugula ($12), but we should have stuck with the original — the arugula couldn’t hold up to all the dressing and was quickly soggy. When they saw how curious we were about the food, the kitchen wanted us to have a taste of the Kyauk Pwint Salad ($9), made with a spongy white fungus flower that looked like delicate loofah. The flavors of this salad were bright and you can order it spicy, but the amount of garlic in it was staggering — I’d ask them to go lighter unless you have a village of vampires to repel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You know what’s great on a rainy night? A bowl of their rich and satisfying mohinga ($13)! This fish chowder soup isn’t traditionally served with pieces of catfish — it’s ground up to form a thicker, hearty style of soup that coats the rice noodles beautifully, and I detected a little hint of fish sauce in there too. Add in the sliced egg, cilantro, and crunchy split pea crackers, and I couldn’t get enough of the red chile pepper (with crunchy fish) to add on top.\u003c/p>\n\u003cfigure id=\"attachment_131584\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131584\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Prawn and kabocha squash curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are numerous main courses and curries to choose from, and we opted for the jumbo prawn with kabocha ($17), with expertly cooked prawns that came in a rich red curry sauce with a pumpkin base. Get some coconut rice (own hta minn) to soak up the sauce.\u003c/p>\n\u003cp>They have some wines by the glass and bottle, but I’d love to see a wine lover help them diversify their list (for whites, they offer one sauvignon blanc and three chardonnays — someone help ‘em out!).\u003c/p>\n\u003cfigure id=\"attachment_131585\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-space-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The space is Elmira Rosticceria by day, and Beyond Burma on nights and weekends. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I have to add that the hospitality here is heart-achingly charming and kind. I mean, come on, they added extra sauce and crunchy chips to my Bagan Sunset leftovers before handing me my bag. We even got hugs. Melt. If you’re catching any holiday shows in the theater district, or want to grab a bite for dinner when you get off at Civic Center BART, here’s a new spot to check out that will make you feel good (and well-fed) for many reasons, even if it isn’t perfect. The upbeat house music they had playing also made me smile: utz utz!\u003c/p>\n\u003ch2>A Rare Treat: Brunch at Lihohiho Yacht Club!\u003c/h2>\n\u003cp>\u003ca href=\"http://liholihoyachtclub.com\">Liholiho Yacht Club\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oxHjAqkXkox\">871 Sutter St., San Francisco\u003c/a>\u003cbr>\nHoliday Brunch\u003cbr>\nDecember 29–31\u003cbr>\n11am–4pm\u003cbr>\n\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131586\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/liho-Bar-shot-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Liholiho Yacht Club always has a lively scene at the bar. \u003ccite>(Jim Sullivan of Media Raw Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, the ever-busy and popular \u003ca href=\"http://liholihoyachtclub.com\">\u003cb>Liholiho Yacht Club\u003c/b>\u003c/a> decided to do something fun before taking a break for New Year’s Day: they held a \u003cb>brunch\u003c/b>! Anyone who attended remembers it well (and are still talking about the housemade spam and egg bun). This year, Liholiho is doing it again, but for three days this time (December 29–31), and with an all-new menu! Plus there will be a special, secret add-on item. (I’d guess people who follow \u003ca href=\"https://www.instagram.com/liholihoyachtclub/\">@liholihoyachtclub\u003c/a> will learn something about it, wink.)\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a> open at midnight on Monday so don’t miss it. Didn’t get a spot? The bar will be open to walk-ins this year as well.\u003c/p>\n\u003cp>One more item: downstairs in \u003ca href=\"https://liholihoyachtclub.com/gen-gen/\">\u003cb>Louie’s Gen-Gen Room\u003c/b>\u003c/a>, they will be serving a New Year’s Eve happy hour warm-up, with cocktails and bar snacks, plus DJ jams from Sake One. December 29–31, 11am–4pm.\u003c/p>\n\u003ch2>A Dominican Christmas Feast at alaMar Kitchen + Bar in Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alamaroakland.com\">alaMar Kitchen + Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/WLmDV99VrQU2\">100 Grand Ave., Oakland\u003c/a>\u003cbr>\nDominican Christmas feast\u003cbr>\nSunday, December 16\u003cbr>\n3pm and 6pm\u003cbr>\n\u003ca href=\"https://dominicanchristmas.eventbrite.com\">Tickets\u003c/a>: $48 (includes gratuity)\u003c/p>\n\u003cfigure id=\"attachment_131593\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131593\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Nelson-German-headshot-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Nelson German of alaMar. \u003ccite>(Rachel Hall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is sadly pretty short on Dominican food, but chef Nelson German of \u003ca href=\"https://www.alamaroakland.com\">\u003cstrong>alaMar Kitchen + Bar\u003c/strong>\u003c/a> in Uptown Oakland is fixing that, German is Dominican-American, born and bred in uptown Manhattan’s Washington Heights, and he’s hosting a Dominican Christmas feast on Sunday, December 16. He’s preparing quite the spread for the buffet, including pastelitos de queso (cheese empanadas), pernil de puerco (slow-roasted Dominican pork shoulder), pollo guisado (Dominican-style braised chicken), bacalao con maiz y papa (salt cod stew with corn, onions, and Yukon Gold potatoes), yucca asado con cebolla (roasted yucca with pickled onions), platano maduro (sweet plantains), habichuela guisado (Dominican stewed red beans), and of course some arroz blanco (steamed rice).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Come hungry. Just $40 plus $8 gratuity. You’ll also be able to purchase some Dominican-influenced holiday cocktails (bring on the Dominican rum cream!). There will also be live music, and for those who attend the second seating, there will be dancing and a party after!\u003c/p>\n\u003cp>Can’t make it? Check out alaMar’s monthly Bachata Brunches on second Sundays with a DJ and specials like $1.25 oysters (next one is December 9).\u003c/p>\n\u003ch2>New Sunday Suppers at Lord Stanley and Tosca Cafe\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GEYJ2yuQKBT2\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\n5:30pm–10pm for Sunday Supper\u003cbr>\n\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/c3wJBXDtoBq\">42 Columbus Ave. San Francisco\u003c/a>\u003cbr>\nSunday nights 5:30pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_131587\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131587\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Tosca_SY-18-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe is now hosting Sunday Social Club. \u003ccite>(Sonya Yu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a surefire way to get rid of any Sunday Scaries: head out for a nice dinner! And not just any dinner. Over at the chic \u003ca href=\"http://www.lordstanleysf.com\">\u003cb>Lord Stanley\u003c/b>\u003c/a>, they’re hosting a four-course \u003cb>Sunday Supper\u003c/b> for the month of December. The prix-fixe menu is $65 (not including beverages, tax, or tip), and there’s the option to add on some additional snacks and supplements. The menu will highlight seasonal ingredients and will consist of a winter vegetable course, a fish course, a meat course, and a dessert. Dietary restrictions are accommodated — just be sure to let them know ahead of time when \u003ca href=\"http://www.lordstanleysf.com/reserve/\">reserving\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003c/strong> in North Beach is also adding Sunday service in the form of \u003cb>Sunday Social Club,\u003c/b> a new weekly dinner series featuring a four-course, prix-fixe menu ($45) of Italian-American fare paired with cocktails and live music. Soak in the old school atmosphere and keep Tosca’s bohemian spirit alive while enjoying live vocalists, spanning opera, jazz, and show tunes.\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 current menu includes an antipasto of anchovy, olives, peppers, and Tosca focaccia; chicory Caesar salad with pecorino; braised pork coppa with broccoli di ciccio and delicata squash; and for dessert, housemade cannoli. Vegetarian options are available. The menu will change weekly and feature rotating wine pairings (there’s even a $10 wine special offered with the menu), plus you can take 10 percent off bottles of wine from the wine list. San Francisco Opera season ticket holders receive a 10% discount when dining on Sunday night with proof of ticket stub or Opera membership.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 San Francisco Chocolate Chip Cookies You Can't Live Without",
"title": "5 San Francisco Chocolate Chip Cookies You Can't Live Without",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>San Francisco’s food scene has countless giant strengths, but the 7x7 city’s dozens of destination-worthy bakeries certainly has a spot at the top. Certain bakeries specialize in bread, some focus on creative pastries and others are best known for niche items like cruffins or passion fruit macaroons. However, if there is one unifying item that tends to be found at most — definitely not all — bakeries, it would be that simple yet transcendent favorite of all ages: chocolate chip cookies.\u003c/p>\n\u003cp>Chocolate chip cookies are near and dear to us at KQED since we’re the home of the greatest cookie critic of them all, Cookie Monster. He and Grover would certainly approve of the compact, chewy, beautifully balanced version at Arsicault and the thin, crisp, oozing with chocolate one by Tartine Manufactory. They would also be huge fans of the other four other cookies that stood out in this sugar and butter-filled quest.\u003c/p>\n\u003cp>That being said, a number of worthwhile chocolate chip cookies \u003ci>just\u003c/i> missed the cut but really deserve to be on any “Best Chocolate Chip Cookies” list, especially Theorita, Craftsman and Wolves, the front coffee kiosk at Spruce, Neighbor Bakehouse, Marla Bakery and b. Patisserie. On that note, as Cookie Monster would say, “Chocolate chip important to me… It mean whole lot to me… Om nom nom nom.” These five chocolate chip cookies mean a lot to us, too.\u003c/p>\n\u003ch2>Honorable Mention (best under $3 cookie):\u003c/h2>\n\u003cp>\u003ca href=\"http://www.andytownsf.com/\">Andytown Coffee Roasters\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Andytown+Coffee+Roasters/@37.7566719,-122.5022955,15z/data=!4m2!3m1!1s0x0:0xbfb64139d85ba75d?sa=X&ved=2ahUKEwiD84-mi_3dAhXPzqQKHeVDBAEQ_BIwCnoECAoQCw\">3655 Lawton St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130810\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130810\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8748-e1539280035997.jpg\" alt=\"Chocolate chip cookie from Andytown.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Chocolate chip cookie from Andytown. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are seemingly as many coffee shops as residents in San Francisco — yet very few roast their own beans. Then, there is an even smaller group of cafes/roasters that also do some of their own baking for the breads and desserts in the display case at the register. Several SF roaster heavyweights like Sightglass, Ritual and Four Barrel don’t do that. Yes, Blue Bottle does, but they also have the power of Nestle funding behind them. Tartine Manufactory does, but that’s such a sprawling complex that does everything DIY from world-class pickles to cocktail syrups, so \u003ci>of \u003c/i>course they roast their own coffee beans and do some — ok, A LOT of — baking as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then there is little Andytown Coffee Roasters, the caffeine pride of the Outer Sunset. If a sunrise surf session in the icy cold nearby Pacific didn’t wake you up in this neighborhood, chances are a cappuccino or a Snowy Plover at Andytown did. Andytown bakes scones, Irish soda bread (one of the owners is from Northern Ireland), muffins, and chocolate chip cookies.\u003c/p>\n\u003cfigure id=\"attachment_130824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130824\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8774-e1539283638628.jpg\" alt=\"Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are the smallest and cheapest of the chocolate chip cookies in our guide, clocking in at $2 apiece and definitely compact enough to actually not be a meal. It’s refreshing to see a cookie that is meant to be dessert after a meal or as a light snack. The Andytown cookie is the most “typical” cookie of the bunch as well. It truly tastes and looks like a chocolate chip cookie that would be in Cookie Monster’s jar when he scoops them up and eats four at a time on “Sesame Street.” The Guittard chocolate chips are nicely spaced out in the fluffy body, as are flecks of sea salt (beware of having one possible bite that has too much salt clumped together like I did). This is a very simple, to-the-point cookie. It boasts a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. The consistency is exactly what you would dream of for dipping into a glass of milk. Since you’re at Andytown, though, the cookie will also be a great asset for dunking into the freshly whipped cream atop the Snowy Plover.\u003c/p>\n\u003ch2>Provender Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Provender+Coffee/@37.762443,-122.396889,15z/data=!4m2!3m1!1s0x0:0x1843f4147c6ab46?sa=X&ved=2ahUKEwia3aG0i_3dAhWI_qQKHVaCDiYQ_BIwCnoECAoQCw\">1415 18th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8744-e1539280139998.jpg\" alt=\"Provender's chocolate chip cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Andytown, \u003ca href=\"http://www.provendercoffee.com/\">Provender\u003c/a> is a coffee shop that bakes its own cookies and other items (cardamom lemon cake, cookies, black sesame banana bread and more), except it doesn’t bake its own bread for one of the city’s finest avocado toasts (Tartine country loaf is used) and it doesn’t roast its own coffee beans (they use…Andytown!).\u003c/p>\n\u003cp>However, somehow the tiny Potrero Hill cafe can use its limited space to bake its own cookies, pull espresso shots and slice that Tartine bread for toasts.\u003c/p>\n\u003cp>The co-owners and brothers, Austin and Tony Ferrari, both have a fine dining background. Austin has years of experience on the wine side and Tony is Chef/Co-Owner of Bernal Heights’ Hillside Supper Club. It’s no surprise that their items baked in-house have a noticeable attention to detail that lifts their cookies and other morning-friendly items above the coffee shop status quo.\u003c/p>\n\u003cfigure id=\"attachment_130825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130825\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8777-e1539283754975.jpg\" alt=\"Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Provender chocolate chip cookie is large, thin, neither crisp nor chewy, yet was by far the softest version that we found. It’s also blonde colored (all the others were distinctly tan or bronze), likely from being cooked at either a shorter than average time or lower than average oven heat — both of which could explain how it’s so soft. However, Provender says that the softness comes from the addition of brown sugar to the dough, along with the critical need to have all dough ingredients at room temperature before mixing and to have each egg emulsified before adding the next egg into the mix. This is definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\u003c/p>\n\u003cp>In my notes, I wrote that this is the chocolate chip cookie that seems like what you would expect a homemade chocolate chip cookie to look like. All the other cookies we encountered on this tour have a little new wave twist. The only real twists for this cookie are the flecks of sea salt on top and that brown sugar addition. Otherwise, it’s a delightful classic. There are lots of chocolate chips, almost equally scattered about. The cookie dough doesn’t have any umami kick, but it tastes like perfectly baked cookie dough. This seems like the chocolate chip cookie many of us remember grabbing at a bakery or a corner store as a post-school, pre-homework pick-me-up snack.\u003c/p>\n\u003ch2>Tartine Manufactory\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7617108,-122.4120612,15z/data=!4m2!3m1!1s0x0:0x88d7d35712aa2ba3?sa=X&ved=2ahUKEwiszaCijP3dAhUHDOwKHbdjAg4Q_BIwCnoECAoQCw\">595 Alabama St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130814\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8755-e1539280631583.jpg\" alt=\"Tartine Manufactory's take on the chocolate chip cookie. \" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's take on the chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What savory or sweet baked item does Tartine and \u003ca href=\"https://www.tartinebakery.com/san-francisco/manufactory\">Tartine Manufactory\u003c/a> not thrive at? Bread, brownies, cakes, croissants…we could go on and on. Cookies are no exception whether you prefer the petite salted buckwheat or the chocolate chip in the display case on the retail side of the sprawling sunlit complex on the quieter side of the Mission. (Note that cookie types do mostly differ between Tartine and Tartine Manufactory.) Unlike the universally beloved breads, the Tartine Manufactory chocolate chip cookie isn’t everyone’s \u003ci>favorite\u003c/i> style. It is resolutely of the thin, crispy style. The chewy, soft cookie minded school will surely disapprove of this despite still devouring the cookie and admitting to enjoying it. It’s not the easiest cookie to love at first, but it always will warm up to cookie eaters.\u003c/p>\n\u003cp>It’s a good-sized cookie in terms of circumference and is razor thin. The consistency is pliant — not wafer-like, thankfully — and never shatters. It will only break if bent, which is a rarity for the distinctly thin cookie genre. There are lots of chocolate swirls in the dough with one to two particularly dense chocolate-filled areas standing out per cookie, and then just a smidge of sea salt scattered about, making for each bite to be full of a buttery, salty, earthy, chocolatey quartet. It isn’t an organized cookie like the first two, instead providing a bit of adventure.\u003c/p>\n\u003cfigure id=\"attachment_130826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8758-e1539283872914.jpg\" alt=\"Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every bite has a different punch. The most noticeable taste difference is that flour is more pronounced than the butter, which isn’t too surprising knowing that Tartine Manufactory is particularly gifted at using flour elsewhere in the bakery. That means it’s less of a “sweet” cookie. It isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. Though the style isn’t everyone’s favorite, it’s as perfectly executed a thin chocolate chip cookie as you’ll find in San Francisco and defeats many other cuddlier, chewier ones.\u003c/p>\n\u003ch2>Manresa Bread/Verve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Verve+Coffee+Roasters/@37.7670785,-122.4290805,15z/data=!4m2!3m1!1s0x0:0xd8fab7aaed364b3c?sa=X&ved=2ahUKEwiq9MnIjP3dAhXOyqQKHayuDdwQ_BIwCnoECAoQCw\">2101 Market. St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130813\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8753-e1539280459730.jpg\" alt=\"Manresa Bread's hefty chocolate chip cookie with walnuts.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Manresa Bread's hefty chocolate chip cookie with walnuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wild card of the bunch requires lots of qualifiers. Yes, \u003ca href=\"https://www.vervecoffee.com/pages/locations-san-francisco\">Manresa Bread\u003c/a> isn’t based in San Francisco (it’s based in Los Gatos). Yes, there are as many walnuts scattered in the cookie dough as chocolate chips. Yes, the thick body and moist but crumbly texture is much closer to a brownie than a cookie. But, this is still very much a chocolate chip cookie at its core (many chocolate chip cookie versions include walnuts!) and Manresa Bread’s baked goods are only sold at one SF location, Verve, in the Castro. It counts. It’s a beast.\u003c/p>\n\u003cp>Most importantly, we need to recognize cookie brilliance in this guide and this powerful, hefty $4 whole wheat chocolate chip cookie designed by Manresa Bread’s Head Baker Avery Ruzicka. If it seems like the cookie is equal parts chocolate chunks and toasted walnuts, well, that’s because it is.\u003c/p>\n\u003cfigure id=\"attachment_130827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130827\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8762-e1539284012200.jpg\" alt=\"The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manresa Bread has the good fortune of now milling its own flours, which surely adds an additional burst of levity to the cookie dough. It’s densely built but wonderfully airy. The fact that it’s whole wheat flour and the addition of brown sugar give the cookie a delightful caramelized sweetness edge that strongly compliments the addition of walnuts. Everything here is in harmony, making this is one formidable cookie.\u003c/p>\n\u003ch2>Merchant Roots\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Merchant+Roots/@37.7821274,-122.4327041,15z/data=!4m5!3m4!1s0x0:0xf77eb4da52eaec2!8m2!3d37.7821274!4d-122.4327041\">1365 Fillmore St. \u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8751-e1539280777568.jpg\" alt=\"A chocolate chip work of art from Merchant Roots.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A chocolate chip work of art from Merchant Roots. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t miss \u003ci>the\u003c/i> monster Guittard chocolate wafer in this cookie. It’s like the light of a lighthouse, beckoning cookie-goers at the \u003ca href=\"http://www.merchantroots.com/\">Merchant Roots\u003c/a> savory and sweets counter. There is so much to love about Merchant Roots and to eat there, \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">as we wrote about\u003c/a> when it opened a few months ago.\u003c/p>\n\u003cp>Yet, the little market with enormous aspirations has found a steadfast niche for the chocolate chip cookie-going crowd in its early months. The recipe comes from Merchant Roots Proprietress Madison Michael, featuring the brilliant addition of brown cultured butter to the mix, along with equal parts regular sugar and muscovado sugar. It’s a slightly thick, slightly doughy type of cookie, effortlessly soft without being too pillowy.\u003c/p>\n\u003cfigure id=\"attachment_130828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130828\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8766-e1539284118393.jpg\" alt=\"It's hard to miss the monster Guittard chocolate wafer in this cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It's hard to miss the monster Guittard chocolate wafer in this cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I noted that this is an “artsy cookie” in my detailed tasting, meaning that it defies most cookie labels. It’s also artsy in that the umami notes of that brown cultured butter do shine through and is a curveball addition, but really soars with the sharpness of the giant Guittard chocolate wafer. Michael says that there are 1.5 wafers per cookie, but somehow every bite seems to have a beautiful balance of chocolate and dough — whether it’s a bite of the big wafer or not.\u003c/p>\n\u003ch2>Arsicault\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Arsicault+Bakery/@37.7834259,-122.4593062,15z/data=!4m2!3m1!1s0x0:0x2f0b49df0ee8b492?sa=X&ved=2ahUKEwjy3Yq_jf3dAhWMCOwKHQoOB60Q_BIwCnoECAoQCw\">397 Arguello Blvd.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8749-e1539280300196.jpg\" alt=\"Arsicault Bakery's chocolate chip cookie technically contains zero chips.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's chocolate chip cookie technically contains zero chips. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What once was a quiet neighborhood-only bakery nestled in a residential area near USF and Golden Gate Park, \u003ca href=\"http://arsicault-bakery-san-francisco.sites.tablehero.com/\">Arsicault Bakery\u003c/a> is now as great a secret as State Bird Provisions and Swan Oyster Depot thanks to \u003ci>Bon Appetit’s\u003c/i> restaurant guru Andrew Knowlton naming it the Best New Bakery in America in 2016, largely for its fabled croissants. Yes, those croissants are exceptional and worth a wait depending on your level of devotion to buttery, laminated dough viennoiserie.\u003c/p>\n\u003cp>It almost seems unfair that such an already popular and heavily praised bakery deserves even more accolades for another item that nobody really even notices when looking through the pastry glass? That is indeed the case here as Arsicault proved to us that their rendition of a chocolate chip cookie is the closest to a perfect example of the genre that we have found in our cookie-crazy city.\u003c/p>\n\u003cfigure id=\"attachment_130829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130829\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8769-e1539284313293.jpg\" alt=\"Arsicault Bakery's cookie verdict: this cookie has it all.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's cookie verdict: this cookie has it all. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cookie has it all. There is a crisp outer edge with a delightful faint smokiness pervading each bite. The interior is relentlessly chewy but never yielding a crumb after a few bites. There is plenty of butter and plenty of chocolate — with those blocks of Valrhona 55% chocolate almost forming a micro-thin layer of chocolate so each bite is nearly the same, but never seeming to be \u003ci>too\u003c/i> much butter or chocolate. Alright, we’ll admit there are no chocolate chips here. They really are like chunks or wafers or blocks. Whatever you want to call them, it’s a thrilling recipe.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There is a sense of organized chaos to the composition of the cookie — more like Tartine Manufactory’s cookie than any of the other four. For texture, richness, balance, and pure cookie joy, Cookie Monster has a hard time thinking that he’ll find a superior chocolate chip cookie than the one at Arsicault, but he would be more than happy to have any of these five choices to satisfy his ravenous cookie appetite.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco’s food scene has countless giant strengths, but the 7x7 city’s dozens of destination-worthy bakeries certainly has a spot at the top. Certain bakeries specialize in bread, some focus on creative pastries and others are best known for niche items like cruffins or passion fruit macaroons. However, if there is one unifying item that tends to be found at most — definitely not all — bakeries, it would be that simple yet transcendent favorite of all ages: chocolate chip cookies.\u003c/p>\n\u003cp>Chocolate chip cookies are near and dear to us at KQED since we’re the home of the greatest cookie critic of them all, Cookie Monster. He and Grover would certainly approve of the compact, chewy, beautifully balanced version at Arsicault and the thin, crisp, oozing with chocolate one by Tartine Manufactory. They would also be huge fans of the other four other cookies that stood out in this sugar and butter-filled quest.\u003c/p>\n\u003cp>That being said, a number of worthwhile chocolate chip cookies \u003ci>just\u003c/i> missed the cut but really deserve to be on any “Best Chocolate Chip Cookies” list, especially Theorita, Craftsman and Wolves, the front coffee kiosk at Spruce, Neighbor Bakehouse, Marla Bakery and b. Patisserie. On that note, as Cookie Monster would say, “Chocolate chip important to me… It mean whole lot to me… Om nom nom nom.” These five chocolate chip cookies mean a lot to us, too.\u003c/p>\n\u003ch2>Honorable Mention (best under $3 cookie):\u003c/h2>\n\u003cp>\u003ca href=\"http://www.andytownsf.com/\">Andytown Coffee Roasters\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Andytown+Coffee+Roasters/@37.7566719,-122.5022955,15z/data=!4m2!3m1!1s0x0:0xbfb64139d85ba75d?sa=X&ved=2ahUKEwiD84-mi_3dAhXPzqQKHeVDBAEQ_BIwCnoECAoQCw\">3655 Lawton St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130810\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130810\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8748-e1539280035997.jpg\" alt=\"Chocolate chip cookie from Andytown.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Chocolate chip cookie from Andytown. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are seemingly as many coffee shops as residents in San Francisco — yet very few roast their own beans. Then, there is an even smaller group of cafes/roasters that also do some of their own baking for the breads and desserts in the display case at the register. Several SF roaster heavyweights like Sightglass, Ritual and Four Barrel don’t do that. Yes, Blue Bottle does, but they also have the power of Nestle funding behind them. Tartine Manufactory does, but that’s such a sprawling complex that does everything DIY from world-class pickles to cocktail syrups, so \u003ci>of \u003c/i>course they roast their own coffee beans and do some — ok, A LOT of — baking as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then there is little Andytown Coffee Roasters, the caffeine pride of the Outer Sunset. If a sunrise surf session in the icy cold nearby Pacific didn’t wake you up in this neighborhood, chances are a cappuccino or a Snowy Plover at Andytown did. Andytown bakes scones, Irish soda bread (one of the owners is from Northern Ireland), muffins, and chocolate chip cookies.\u003c/p>\n\u003cfigure id=\"attachment_130824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130824\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8774-e1539283638628.jpg\" alt=\"Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are the smallest and cheapest of the chocolate chip cookies in our guide, clocking in at $2 apiece and definitely compact enough to actually not be a meal. It’s refreshing to see a cookie that is meant to be dessert after a meal or as a light snack. The Andytown cookie is the most “typical” cookie of the bunch as well. It truly tastes and looks like a chocolate chip cookie that would be in Cookie Monster’s jar when he scoops them up and eats four at a time on “Sesame Street.” The Guittard chocolate chips are nicely spaced out in the fluffy body, as are flecks of sea salt (beware of having one possible bite that has too much salt clumped together like I did). This is a very simple, to-the-point cookie. It boasts a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. The consistency is exactly what you would dream of for dipping into a glass of milk. Since you’re at Andytown, though, the cookie will also be a great asset for dunking into the freshly whipped cream atop the Snowy Plover.\u003c/p>\n\u003ch2>Provender Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Provender+Coffee/@37.762443,-122.396889,15z/data=!4m2!3m1!1s0x0:0x1843f4147c6ab46?sa=X&ved=2ahUKEwia3aG0i_3dAhWI_qQKHVaCDiYQ_BIwCnoECAoQCw\">1415 18th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8744-e1539280139998.jpg\" alt=\"Provender's chocolate chip cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Andytown, \u003ca href=\"http://www.provendercoffee.com/\">Provender\u003c/a> is a coffee shop that bakes its own cookies and other items (cardamom lemon cake, cookies, black sesame banana bread and more), except it doesn’t bake its own bread for one of the city’s finest avocado toasts (Tartine country loaf is used) and it doesn’t roast its own coffee beans (they use…Andytown!).\u003c/p>\n\u003cp>However, somehow the tiny Potrero Hill cafe can use its limited space to bake its own cookies, pull espresso shots and slice that Tartine bread for toasts.\u003c/p>\n\u003cp>The co-owners and brothers, Austin and Tony Ferrari, both have a fine dining background. Austin has years of experience on the wine side and Tony is Chef/Co-Owner of Bernal Heights’ Hillside Supper Club. It’s no surprise that their items baked in-house have a noticeable attention to detail that lifts their cookies and other morning-friendly items above the coffee shop status quo.\u003c/p>\n\u003cfigure id=\"attachment_130825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130825\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8777-e1539283754975.jpg\" alt=\"Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Provender chocolate chip cookie is large, thin, neither crisp nor chewy, yet was by far the softest version that we found. It’s also blonde colored (all the others were distinctly tan or bronze), likely from being cooked at either a shorter than average time or lower than average oven heat — both of which could explain how it’s so soft. However, Provender says that the softness comes from the addition of brown sugar to the dough, along with the critical need to have all dough ingredients at room temperature before mixing and to have each egg emulsified before adding the next egg into the mix. This is definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\u003c/p>\n\u003cp>In my notes, I wrote that this is the chocolate chip cookie that seems like what you would expect a homemade chocolate chip cookie to look like. All the other cookies we encountered on this tour have a little new wave twist. The only real twists for this cookie are the flecks of sea salt on top and that brown sugar addition. Otherwise, it’s a delightful classic. There are lots of chocolate chips, almost equally scattered about. The cookie dough doesn’t have any umami kick, but it tastes like perfectly baked cookie dough. This seems like the chocolate chip cookie many of us remember grabbing at a bakery or a corner store as a post-school, pre-homework pick-me-up snack.\u003c/p>\n\u003ch2>Tartine Manufactory\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7617108,-122.4120612,15z/data=!4m2!3m1!1s0x0:0x88d7d35712aa2ba3?sa=X&ved=2ahUKEwiszaCijP3dAhUHDOwKHbdjAg4Q_BIwCnoECAoQCw\">595 Alabama St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130814\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8755-e1539280631583.jpg\" alt=\"Tartine Manufactory's take on the chocolate chip cookie. \" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's take on the chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What savory or sweet baked item does Tartine and \u003ca href=\"https://www.tartinebakery.com/san-francisco/manufactory\">Tartine Manufactory\u003c/a> not thrive at? Bread, brownies, cakes, croissants…we could go on and on. Cookies are no exception whether you prefer the petite salted buckwheat or the chocolate chip in the display case on the retail side of the sprawling sunlit complex on the quieter side of the Mission. (Note that cookie types do mostly differ between Tartine and Tartine Manufactory.) Unlike the universally beloved breads, the Tartine Manufactory chocolate chip cookie isn’t everyone’s \u003ci>favorite\u003c/i> style. It is resolutely of the thin, crispy style. The chewy, soft cookie minded school will surely disapprove of this despite still devouring the cookie and admitting to enjoying it. It’s not the easiest cookie to love at first, but it always will warm up to cookie eaters.\u003c/p>\n\u003cp>It’s a good-sized cookie in terms of circumference and is razor thin. The consistency is pliant — not wafer-like, thankfully — and never shatters. It will only break if bent, which is a rarity for the distinctly thin cookie genre. There are lots of chocolate swirls in the dough with one to two particularly dense chocolate-filled areas standing out per cookie, and then just a smidge of sea salt scattered about, making for each bite to be full of a buttery, salty, earthy, chocolatey quartet. It isn’t an organized cookie like the first two, instead providing a bit of adventure.\u003c/p>\n\u003cfigure id=\"attachment_130826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8758-e1539283872914.jpg\" alt=\"Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every bite has a different punch. The most noticeable taste difference is that flour is more pronounced than the butter, which isn’t too surprising knowing that Tartine Manufactory is particularly gifted at using flour elsewhere in the bakery. That means it’s less of a “sweet” cookie. It isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. Though the style isn’t everyone’s favorite, it’s as perfectly executed a thin chocolate chip cookie as you’ll find in San Francisco and defeats many other cuddlier, chewier ones.\u003c/p>\n\u003ch2>Manresa Bread/Verve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Verve+Coffee+Roasters/@37.7670785,-122.4290805,15z/data=!4m2!3m1!1s0x0:0xd8fab7aaed364b3c?sa=X&ved=2ahUKEwiq9MnIjP3dAhXOyqQKHayuDdwQ_BIwCnoECAoQCw\">2101 Market. St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130813\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8753-e1539280459730.jpg\" alt=\"Manresa Bread's hefty chocolate chip cookie with walnuts.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Manresa Bread's hefty chocolate chip cookie with walnuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wild card of the bunch requires lots of qualifiers. Yes, \u003ca href=\"https://www.vervecoffee.com/pages/locations-san-francisco\">Manresa Bread\u003c/a> isn’t based in San Francisco (it’s based in Los Gatos). Yes, there are as many walnuts scattered in the cookie dough as chocolate chips. Yes, the thick body and moist but crumbly texture is much closer to a brownie than a cookie. But, this is still very much a chocolate chip cookie at its core (many chocolate chip cookie versions include walnuts!) and Manresa Bread’s baked goods are only sold at one SF location, Verve, in the Castro. It counts. It’s a beast.\u003c/p>\n\u003cp>Most importantly, we need to recognize cookie brilliance in this guide and this powerful, hefty $4 whole wheat chocolate chip cookie designed by Manresa Bread’s Head Baker Avery Ruzicka. If it seems like the cookie is equal parts chocolate chunks and toasted walnuts, well, that’s because it is.\u003c/p>\n\u003cfigure id=\"attachment_130827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130827\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8762-e1539284012200.jpg\" alt=\"The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manresa Bread has the good fortune of now milling its own flours, which surely adds an additional burst of levity to the cookie dough. It’s densely built but wonderfully airy. The fact that it’s whole wheat flour and the addition of brown sugar give the cookie a delightful caramelized sweetness edge that strongly compliments the addition of walnuts. Everything here is in harmony, making this is one formidable cookie.\u003c/p>\n\u003ch2>Merchant Roots\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Merchant+Roots/@37.7821274,-122.4327041,15z/data=!4m5!3m4!1s0x0:0xf77eb4da52eaec2!8m2!3d37.7821274!4d-122.4327041\">1365 Fillmore St. \u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8751-e1539280777568.jpg\" alt=\"A chocolate chip work of art from Merchant Roots.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A chocolate chip work of art from Merchant Roots. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t miss \u003ci>the\u003c/i> monster Guittard chocolate wafer in this cookie. It’s like the light of a lighthouse, beckoning cookie-goers at the \u003ca href=\"http://www.merchantroots.com/\">Merchant Roots\u003c/a> savory and sweets counter. There is so much to love about Merchant Roots and to eat there, \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">as we wrote about\u003c/a> when it opened a few months ago.\u003c/p>\n\u003cp>Yet, the little market with enormous aspirations has found a steadfast niche for the chocolate chip cookie-going crowd in its early months. The recipe comes from Merchant Roots Proprietress Madison Michael, featuring the brilliant addition of brown cultured butter to the mix, along with equal parts regular sugar and muscovado sugar. It’s a slightly thick, slightly doughy type of cookie, effortlessly soft without being too pillowy.\u003c/p>\n\u003cfigure id=\"attachment_130828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130828\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8766-e1539284118393.jpg\" alt=\"It's hard to miss the monster Guittard chocolate wafer in this cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It's hard to miss the monster Guittard chocolate wafer in this cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I noted that this is an “artsy cookie” in my detailed tasting, meaning that it defies most cookie labels. It’s also artsy in that the umami notes of that brown cultured butter do shine through and is a curveball addition, but really soars with the sharpness of the giant Guittard chocolate wafer. Michael says that there are 1.5 wafers per cookie, but somehow every bite seems to have a beautiful balance of chocolate and dough — whether it’s a bite of the big wafer or not.\u003c/p>\n\u003ch2>Arsicault\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Arsicault+Bakery/@37.7834259,-122.4593062,15z/data=!4m2!3m1!1s0x0:0x2f0b49df0ee8b492?sa=X&ved=2ahUKEwjy3Yq_jf3dAhWMCOwKHQoOB60Q_BIwCnoECAoQCw\">397 Arguello Blvd.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8749-e1539280300196.jpg\" alt=\"Arsicault Bakery's chocolate chip cookie technically contains zero chips.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's chocolate chip cookie technically contains zero chips. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What once was a quiet neighborhood-only bakery nestled in a residential area near USF and Golden Gate Park, \u003ca href=\"http://arsicault-bakery-san-francisco.sites.tablehero.com/\">Arsicault Bakery\u003c/a> is now as great a secret as State Bird Provisions and Swan Oyster Depot thanks to \u003ci>Bon Appetit’s\u003c/i> restaurant guru Andrew Knowlton naming it the Best New Bakery in America in 2016, largely for its fabled croissants. Yes, those croissants are exceptional and worth a wait depending on your level of devotion to buttery, laminated dough viennoiserie.\u003c/p>\n\u003cp>It almost seems unfair that such an already popular and heavily praised bakery deserves even more accolades for another item that nobody really even notices when looking through the pastry glass? That is indeed the case here as Arsicault proved to us that their rendition of a chocolate chip cookie is the closest to a perfect example of the genre that we have found in our cookie-crazy city.\u003c/p>\n\u003cfigure id=\"attachment_130829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130829\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8769-e1539284313293.jpg\" alt=\"Arsicault Bakery's cookie verdict: this cookie has it all.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's cookie verdict: this cookie has it all. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cookie has it all. There is a crisp outer edge with a delightful faint smokiness pervading each bite. The interior is relentlessly chewy but never yielding a crumb after a few bites. There is plenty of butter and plenty of chocolate — with those blocks of Valrhona 55% chocolate almost forming a micro-thin layer of chocolate so each bite is nearly the same, but never seeming to be \u003ci>too\u003c/i> much butter or chocolate. Alright, we’ll admit there are no chocolate chips here. They really are like chunks or wafers or blocks. Whatever you want to call them, it’s a thrilling recipe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There is a sense of organized chaos to the composition of the cookie — more like Tartine Manufactory’s cookie than any of the other four. For texture, richness, balance, and pure cookie joy, Cookie Monster has a hard time thinking that he’ll find a superior chocolate chip cookie than the one at Arsicault, but he would be more than happy to have any of these five choices to satisfy his ravenous cookie appetite.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: New Cocktails at Loló, Roman Pizza, Crab Feed, Top Turkey Sandwiches",
"title": "Table Talk: New Cocktails at Loló, Roman Pizza, Crab Feed, Top Turkey Sandwiches",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>You’re going to want to explore Loló’s brand-new cocktail list, which is full of creativity and culinary surprises. Then, try SF’s first pizza a teglia at Barbara Express in North Beach, and don’t miss a quality Dungeness crab feed at The Alice Collective in Oakland. Finally, just in case you got dissed on Thanksgiving leftovers, here are two of SF’s top turkey sandwiches.\u003c/p>\n\u003ch2>The Latest Cocktail List at Loló Offers a Culinary Adventure\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDG8hYBtr1v\">974 Valencia St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131483\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131483\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-lost-souvenir-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Lost Souvenir on the new cocktail menu at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a> \u003c/strong>is one of those San Francisco gems adored by restaurant industry folks for many reasons: their incredibly creative and well-executed cocktails are high on the list, along with the impressively curated wine list from GM Juan Carlos Ruelas that continues to get fine-tuned, with a strong focus on natural and organic wines — there are some real gems on there. Add in Jorge Martinez’s ever-evolving menu with Jaliscan and seasonal influences, the friendly staff, delightfully playful interior by partner Lorena Zertuche, fun vibes, and lively crowd (this place is always full of interesting and good-looking people), and it’s not only a good time, but a quality one.\u003c/p>\n\u003cp>Their bar team is one of the city’s best, and personally, I think they should be getting much more national attention than they are. Bar manager Leon Vazquez leads a talented team, and their latest lineup of cocktails just launched, full of esoteric ingredients and unexpected combinations and concoctions, which they are known for. An example is the Lost Souvenir, with Homeric mastiha (a spirit made with an ancient ingredient from Chios, Greece), Navy-strength gin, carrot, and coconut creme, served over crushed ice — it’s almost like an orange creamsicle, but with carrot, plus a resinous note from the mastiha. It’s a refreshing place to start, and the kind of cocktail that makes people ask what you're drinking.\u003c/p>\n\u003cfigure id=\"attachment_131484\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131484\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-gin-cobbler-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Truffled Gin Cobbler at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then there’s the Rusty Trombone, with red onion-infused vodka and coconut that somehow, oddly, magically comes together to drink like a\u003cspan class=\"Apple-converted-space\"> \u003c/span>martini (it’s so good with food). So many culinary ingredients are featured in the cocktail menu, like white truffle in the Truffled Gin Cobbler and long black pepper grated on top of the Sfumato Sour. This one is a perfect drink to end the night with (it has rhubarb amaro, mezcal, lemon, egg white), although the Blood Brother with mezcal, amaro, Campari, and Makrut lime leaves will also ask to be your final-final.\u003c/p>\n\u003cfigure id=\"attachment_131485\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-quesadilla-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Loló's Dungeness crab and chorizo quesadilla features housemade masa for the tortilla. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One more item of note: the kitchen just acquired a molino (masa grinder) from Guadalajara to make their own masa in house. They are sourcing corn from \u003ca href=\"https://www.masienda.com\">Masienda\u003c/a>, who specializes in heirloom, non-GMO, landrace maize from Mexico (and beyond). The kitchen team has been falling in love with the flavorful masa they’re making, and are using it for their quesadillas, the tortillas that come with the carnitas, and various specials like the crab and chorizo quesadilla pictured above.\u003c/p>\n\u003ch2>There's a New Kind of Pizza Counter in North Beach\u003c/h2>\n\u003cp>\u003ca href=\"https://www.sfbarbara.com/barbara-express\">Barbara Express\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/7h2vaFKL4gN2\">427 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30am–11pm\u003c/p>\n\u003cfigure id=\"attachment_131486\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The counter at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you mention square pizza in North Beach, most folks immediately think of classic Golden Boy Pizza (since 1978!), but there’s a new counter in town, offering the first teglia romana in SF: \u003ca href=\"https://www.sfbarbara.com/barbara-express\">\u003cb>Barbara Express\u003c/b>\u003c/a>. It’s a Roman-style pizza baked in a square pan and then cut with scissors (it’s served pre-cut in squares at Barbara Express, although in Rome, you can decide how large or small you want your slice — if you want to pig out with a rectangle, you can go for it). Here, slices range from an affordable $3.50–$6. Barbara Express adjoins the newly open \u003ca href=\"https://www.sfbarbara.com\">Barbara Pinseria & Cocktail Bar\u003c/a> (in the former Panda Rei) from Il Casaro’s Francesco Covucci and Peter Fazio (they are also behind \u003ca href=\"http://www.tablehopper.com/chatterbox/vicoletto-becomes-pasta-pop-up-from-the-il-casaro-team-in-north-beach/\">Pasta Pop-Up\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_131487\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-pizza-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Burrata makes multiple appearances at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiled counter offers eight different kinds of teglia Romana, and they’re keeping the toppings Italian and simple in style: you can get margherita, or broccoli rapini with sausage (be sure to drizzle some Calabrese chile oil on that one, it needs some kick), mushroom, sausage and red onion (I loved this one), four cheeses, diavola with soppressata and dollops of burrata added on top at the end, veggie (with eggplant and zucchini), and other rotating kinds (to be clear, it’s not a build-your-own kind of place). The tomato sauce has a nice, bright pop, and the cheeses are fresh, really creamy, and melt beautifully.\u003c/p>\n\u003cfigure id=\"attachment_131489\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-teglia-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">It's time to try teglia romana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About the crust: this is not a cracker-thin Roman pizza, nor is it thick and doughy Sicilian. The dough is 85 percent water and fermented for 48 hours — the airy bubbles transform into a bubbly crumb, with a light crunch. I recommend trying it right out of the electric Cuppone oven for the best impression (at least your first piece, and then get another to go) — the satisfying crunch disappears as it comes to room temp. A couple of pieces also seemed a touch under-baked to me, but I was also trying the first slices of the day before the oven really got cranking.\u003c/p>\n\u003cfigure id=\"attachment_131488\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-suppli-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Supplì fresh out of the fryer lives up to its name (which references telephone wires). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are some tables where you can sit inside or outside and watch the Columbus Avenue parade go by. Hang out, you have time. Other additions include supplì fresh out of the fryer, there’s a fridge full of drinks (and beers), and there’s also espresso service.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Dungeness Crab Feed Done Right\u003c/h2>\n\u003cp>\u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u6eNaz356w82\">272 14th Street, Oakland\u003c/a>\u003cbr>\nSunday December 2\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">Tickets\u003c/a>: $75\u003cbr>\n11am or 2pm seatings\u003c/p>\n\u003cfigure id=\"attachment_131490\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feast-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The magic platter of crab that hit the table at last year's feed. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s Dungeness crab season, and you’ll find local crab on menus all over the Bay Area. But there’s nothing like getting a bib on and really tucking into a pile of freshly steamed crab. Ted Wilson of the new \u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a> in Oakland (he was previously behind SF’s Fine & Rare) has hosted some epic annual crab feeds, and he isn’t sourcing just any ole crabs — he makes sure to get some big, fresh, quality beauties from local fishermen (he has some great connections). They’re served simply with drawn butter and lemon (perfection!).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll also enjoy garlic noodles to catch all those little crabby pieces you’re setting free, sourdough garlic bread, a mixed green salad (you’ll need a break from the butter), and chocolate chip cookies for dessert. There are also bottomless mimosas and beers, but your hands are going to be so busy cracking crab that you may not be able to keep up with your usual boozy pace.\u003c/p>\n\u003cfigure id=\"attachment_131491\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feed-table-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Bibs on. And hard at work. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a big communal affair, with tables of strangers quickly becoming friends over the family-style feast. Bibs bring people together. This year, you’ll be able to check out the new location at The Alice Collective, Wilson’s new commissary kitchen, café, and community space in downtown Oakland.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>It all happens on Sunday, December 2 and there are two seatings: 11am–12:30pm or 2pm–3:30pm. Don’t delay on \u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">tickets\u003c/a>, it sold out last year! Proceeds from the Crab Feed will benefit The Golden Gate Salmon Association.\u003c/p>\n\u003ch2>Didn’t Get Thanksgiving Leftovers? Here Are Two Top Turkey Sandwiches\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/h2>\n\u003cp>Arguello Super Market\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XmbuQaFWFZr\">782 Arguello Blvd. San Francisco\u003c/a>\u003cbr>\nRossi’s Deli\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kPoEmLXRu692\">426 Castro St. San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131492\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/arguello-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The iconic turkey sandwich from Arguello Super Market. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, we just finished a week of peak turkey, but some of you may not have had the joy of a turkey sandwich the day after Thanksgiving made with leftovers, especially if you were a guest at someone’s house, or your Friendsgiving ended up being a vegetarian one. Maybe your aunt and uncle’s turkey was a travesty—hey, it happens to a lot of people. But the day-after turkey sandwich? It’s arguably the best thing about the bird that was on the dinner table the night before.\u003c/p>\n\u003cp>One of San Francisco’s iconic turkey sandwiches is from \u003cb>Arguello Super Market \u003c/b>— it’s made at a deli counter inside the market. They use juicy, house-roasted turkey off a rotisserie, and their flaky and golden Dutch crunch roll is tops (you gotta do Dutch crunch). A chef friend taught me a little trick: ask for a combo of white and dark meat, and the pro move is to also ask for a little turkey skin! Trust, that fatty little addition brings it all together.\u003c/p>\n\u003cp>I skip the hothouse tomato, pickle and mustard, but keep the lettuce, mayo, and red onion (that’s everything that comes with the $7.99 sandwich). Don’t forget to add some avocado ($1.25), and Swiss cheese is a solid choice (also $1). Cranberry sauce ($1) is up to you — I say you’re already adding two things, why not go for three and make it perfect? Or just go for cranberry and cheese. Fortunately, it’s one of those sandwiches that is almost always worth the $11 price tag, or whatever your final total is.\u003c/p>\n\u003cfigure id=\"attachment_131493\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131493\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/rossis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Avogobble from Rossi's Deli. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can’t make it over to Arguello, but you still have a hankering for a monster turkey sandwich? A friend recently turned me on to the Avogobble they make at \u003cb>Rossi’s Deli\u003c/b> in the Castro, and it’s quite a deal. For $8.95, you get a huge sandwich with freshly roasted turkey (they roast it daily), plus all the usual sandwich fixins, your pick from three kinds of mustard, and bless, they have Dutch crunch. It even comes with cheese!\u003c/p>\n\u003cp>Not only is this sandwich a total steal, but it’s lovingly assembled with fresh ingredients, and you will quickly be charmed by the kind family who runs the place (they took over in 1976!). You can see why the neighborhood adores this place — they really want to feed the people (seriously, you will just finish half the sandwich). Be sure to check out all the chocolates and international sweets on the counter while they make your sandwich, and you can come back another day for their bountiful breakfast sandwiches — you just need to make it through that sandwich first.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You’re going to want to explore Loló’s brand-new cocktail list, which is full of creativity and culinary surprises. Then, try SF’s first pizza a teglia at Barbara Express in North Beach, and don’t miss a quality Dungeness crab feed at The Alice Collective in Oakland. Finally, just in case you got dissed on Thanksgiving leftovers, here are two of SF’s top turkey sandwiches.\u003c/p>\n\u003ch2>The Latest Cocktail List at Loló Offers a Culinary Adventure\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDG8hYBtr1v\">974 Valencia St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131483\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131483\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-lost-souvenir-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Lost Souvenir on the new cocktail menu at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a> \u003c/strong>is one of those San Francisco gems adored by restaurant industry folks for many reasons: their incredibly creative and well-executed cocktails are high on the list, along with the impressively curated wine list from GM Juan Carlos Ruelas that continues to get fine-tuned, with a strong focus on natural and organic wines — there are some real gems on there. Add in Jorge Martinez’s ever-evolving menu with Jaliscan and seasonal influences, the friendly staff, delightfully playful interior by partner Lorena Zertuche, fun vibes, and lively crowd (this place is always full of interesting and good-looking people), and it’s not only a good time, but a quality one.\u003c/p>\n\u003cp>Their bar team is one of the city’s best, and personally, I think they should be getting much more national attention than they are. Bar manager Leon Vazquez leads a talented team, and their latest lineup of cocktails just launched, full of esoteric ingredients and unexpected combinations and concoctions, which they are known for. An example is the Lost Souvenir, with Homeric mastiha (a spirit made with an ancient ingredient from Chios, Greece), Navy-strength gin, carrot, and coconut creme, served over crushed ice — it’s almost like an orange creamsicle, but with carrot, plus a resinous note from the mastiha. It’s a refreshing place to start, and the kind of cocktail that makes people ask what you're drinking.\u003c/p>\n\u003cfigure id=\"attachment_131484\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131484\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-gin-cobbler-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Truffled Gin Cobbler at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then there’s the Rusty Trombone, with red onion-infused vodka and coconut that somehow, oddly, magically comes together to drink like a\u003cspan class=\"Apple-converted-space\"> \u003c/span>martini (it’s so good with food). So many culinary ingredients are featured in the cocktail menu, like white truffle in the Truffled Gin Cobbler and long black pepper grated on top of the Sfumato Sour. This one is a perfect drink to end the night with (it has rhubarb amaro, mezcal, lemon, egg white), although the Blood Brother with mezcal, amaro, Campari, and Makrut lime leaves will also ask to be your final-final.\u003c/p>\n\u003cfigure id=\"attachment_131485\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-quesadilla-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Loló's Dungeness crab and chorizo quesadilla features housemade masa for the tortilla. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One more item of note: the kitchen just acquired a molino (masa grinder) from Guadalajara to make their own masa in house. They are sourcing corn from \u003ca href=\"https://www.masienda.com\">Masienda\u003c/a>, who specializes in heirloom, non-GMO, landrace maize from Mexico (and beyond). The kitchen team has been falling in love with the flavorful masa they’re making, and are using it for their quesadillas, the tortillas that come with the carnitas, and various specials like the crab and chorizo quesadilla pictured above.\u003c/p>\n\u003ch2>There's a New Kind of Pizza Counter in North Beach\u003c/h2>\n\u003cp>\u003ca href=\"https://www.sfbarbara.com/barbara-express\">Barbara Express\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/7h2vaFKL4gN2\">427 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30am–11pm\u003c/p>\n\u003cfigure id=\"attachment_131486\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The counter at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you mention square pizza in North Beach, most folks immediately think of classic Golden Boy Pizza (since 1978!), but there’s a new counter in town, offering the first teglia romana in SF: \u003ca href=\"https://www.sfbarbara.com/barbara-express\">\u003cb>Barbara Express\u003c/b>\u003c/a>. It’s a Roman-style pizza baked in a square pan and then cut with scissors (it’s served pre-cut in squares at Barbara Express, although in Rome, you can decide how large or small you want your slice — if you want to pig out with a rectangle, you can go for it). Here, slices range from an affordable $3.50–$6. Barbara Express adjoins the newly open \u003ca href=\"https://www.sfbarbara.com\">Barbara Pinseria & Cocktail Bar\u003c/a> (in the former Panda Rei) from Il Casaro’s Francesco Covucci and Peter Fazio (they are also behind \u003ca href=\"http://www.tablehopper.com/chatterbox/vicoletto-becomes-pasta-pop-up-from-the-il-casaro-team-in-north-beach/\">Pasta Pop-Up\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_131487\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-pizza-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Burrata makes multiple appearances at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiled counter offers eight different kinds of teglia Romana, and they’re keeping the toppings Italian and simple in style: you can get margherita, or broccoli rapini with sausage (be sure to drizzle some Calabrese chile oil on that one, it needs some kick), mushroom, sausage and red onion (I loved this one), four cheeses, diavola with soppressata and dollops of burrata added on top at the end, veggie (with eggplant and zucchini), and other rotating kinds (to be clear, it’s not a build-your-own kind of place). The tomato sauce has a nice, bright pop, and the cheeses are fresh, really creamy, and melt beautifully.\u003c/p>\n\u003cfigure id=\"attachment_131489\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-teglia-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">It's time to try teglia romana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About the crust: this is not a cracker-thin Roman pizza, nor is it thick and doughy Sicilian. The dough is 85 percent water and fermented for 48 hours — the airy bubbles transform into a bubbly crumb, with a light crunch. I recommend trying it right out of the electric Cuppone oven for the best impression (at least your first piece, and then get another to go) — the satisfying crunch disappears as it comes to room temp. A couple of pieces also seemed a touch under-baked to me, but I was also trying the first slices of the day before the oven really got cranking.\u003c/p>\n\u003cfigure id=\"attachment_131488\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-suppli-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Supplì fresh out of the fryer lives up to its name (which references telephone wires). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are some tables where you can sit inside or outside and watch the Columbus Avenue parade go by. Hang out, you have time. Other additions include supplì fresh out of the fryer, there’s a fridge full of drinks (and beers), and there’s also espresso service.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Dungeness Crab Feed Done Right\u003c/h2>\n\u003cp>\u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u6eNaz356w82\">272 14th Street, Oakland\u003c/a>\u003cbr>\nSunday December 2\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">Tickets\u003c/a>: $75\u003cbr>\n11am or 2pm seatings\u003c/p>\n\u003cfigure id=\"attachment_131490\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feast-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The magic platter of crab that hit the table at last year's feed. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s Dungeness crab season, and you’ll find local crab on menus all over the Bay Area. But there’s nothing like getting a bib on and really tucking into a pile of freshly steamed crab. Ted Wilson of the new \u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a> in Oakland (he was previously behind SF’s Fine & Rare) has hosted some epic annual crab feeds, and he isn’t sourcing just any ole crabs — he makes sure to get some big, fresh, quality beauties from local fishermen (he has some great connections). They’re served simply with drawn butter and lemon (perfection!).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll also enjoy garlic noodles to catch all those little crabby pieces you’re setting free, sourdough garlic bread, a mixed green salad (you’ll need a break from the butter), and chocolate chip cookies for dessert. There are also bottomless mimosas and beers, but your hands are going to be so busy cracking crab that you may not be able to keep up with your usual boozy pace.\u003c/p>\n\u003cfigure id=\"attachment_131491\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feed-table-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Bibs on. And hard at work. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a big communal affair, with tables of strangers quickly becoming friends over the family-style feast. Bibs bring people together. This year, you’ll be able to check out the new location at The Alice Collective, Wilson’s new commissary kitchen, café, and community space in downtown Oakland.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>It all happens on Sunday, December 2 and there are two seatings: 11am–12:30pm or 2pm–3:30pm. Don’t delay on \u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">tickets\u003c/a>, it sold out last year! Proceeds from the Crab Feed will benefit The Golden Gate Salmon Association.\u003c/p>\n\u003ch2>Didn’t Get Thanksgiving Leftovers? Here Are Two Top Turkey Sandwiches\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/h2>\n\u003cp>Arguello Super Market\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XmbuQaFWFZr\">782 Arguello Blvd. San Francisco\u003c/a>\u003cbr>\nRossi’s Deli\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kPoEmLXRu692\">426 Castro St. San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131492\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/arguello-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The iconic turkey sandwich from Arguello Super Market. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, we just finished a week of peak turkey, but some of you may not have had the joy of a turkey sandwich the day after Thanksgiving made with leftovers, especially if you were a guest at someone’s house, or your Friendsgiving ended up being a vegetarian one. Maybe your aunt and uncle’s turkey was a travesty—hey, it happens to a lot of people. But the day-after turkey sandwich? It’s arguably the best thing about the bird that was on the dinner table the night before.\u003c/p>\n\u003cp>One of San Francisco’s iconic turkey sandwiches is from \u003cb>Arguello Super Market \u003c/b>— it’s made at a deli counter inside the market. They use juicy, house-roasted turkey off a rotisserie, and their flaky and golden Dutch crunch roll is tops (you gotta do Dutch crunch). A chef friend taught me a little trick: ask for a combo of white and dark meat, and the pro move is to also ask for a little turkey skin! Trust, that fatty little addition brings it all together.\u003c/p>\n\u003cp>I skip the hothouse tomato, pickle and mustard, but keep the lettuce, mayo, and red onion (that’s everything that comes with the $7.99 sandwich). Don’t forget to add some avocado ($1.25), and Swiss cheese is a solid choice (also $1). Cranberry sauce ($1) is up to you — I say you’re already adding two things, why not go for three and make it perfect? Or just go for cranberry and cheese. Fortunately, it’s one of those sandwiches that is almost always worth the $11 price tag, or whatever your final total is.\u003c/p>\n\u003cfigure id=\"attachment_131493\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131493\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/rossis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Avogobble from Rossi's Deli. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can’t make it over to Arguello, but you still have a hankering for a monster turkey sandwich? A friend recently turned me on to the Avogobble they make at \u003cb>Rossi’s Deli\u003c/b> in the Castro, and it’s quite a deal. For $8.95, you get a huge sandwich with freshly roasted turkey (they roast it daily), plus all the usual sandwich fixins, your pick from three kinds of mustard, and bless, they have Dutch crunch. It even comes with cheese!\u003c/p>\n\u003cp>Not only is this sandwich a total steal, but it’s lovingly assembled with fresh ingredients, and you will quickly be charmed by the kind family who runs the place (they took over in 1976!). You can see why the neighborhood adores this place — they really want to feed the people (seriously, you will just finish half the sandwich). Be sure to check out all the chocolates and international sweets on the counter while they make your sandwich, and you can come back another day for their bountiful breakfast sandwiches — you just need to make it through that sandwich first.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Bay Area Restaurants to Eat Thanksgiving Dinner on Thanksgiving",
"title": "5 Bay Area Restaurants to Eat Thanksgiving Dinner on Thanksgiving",
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"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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"disqusTitle": "Table Talk: Next-Level Brunch, Week of Italian Cuisine, Fried Chicken",
"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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"disqusTitle": "Table Talk: A Chinese Classic on Geary, Le Marais, North Bay Restaurants",
"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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"disqusTitle": "Table Talk: Beautiful Flavors at Besharam, Arepas, Halloween Ice Cream",
"title": "Table Talk: Beautiful Flavors at Besharam, Arepas, Halloween Ice Cream",
"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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"content": "\u003cp>The temperatures are cooling (sort of), and the menus are changing — that's right, fall is upon us here in the Bay area. Commercials are already out for Thanksgiving and Christmas but don't forget about one of the finest \"holidays\" we celebrate at this time of year where gorging on sweets is okay (again, sort of)! Whether you're curled up on your couch watching Hocus Pocus, taking the kids door to door to fill their pillowcases with sugar, or attending your friend's rowdy Halloween party, the right kind of food can make the occasion a little happier. \u003c/p>\n\u003cp>Lucky for you, we found five boo-tiful treats for anyone who loves Halloween...or themed foods!\u003c/p>\n\u003ch2>Garden Creamery’s Trick or Treat Ice Cream\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Fra5DK4EXgG2\">3566 20th St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003c/p>\n\u003cfigure id=\"attachment_131044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00643-e1540412228177.jpg\" alt=\"From the bottom: Pumpkin, Trick or Treat, Caramel Apple ice cream scoops and a drizzle of caramel.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-131044\">\u003cfigcaption class=\"wp-caption-text\">From the bottom: Pumpkin, Trick or Treat, Caramel Apple ice cream scoops and a drizzle of caramel. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://gardencreamery.com/home/\">Garden Creamery\u003c/a> co-owners Erin Lang and Donny Capozzi are known for their Asian-inspired small batch ice cream, but their menu of fall flavors will make you think of pumpkin patches, fireside apple cider, and crunchy leaves under your feet. They go to the farmers market every Thursday at Civic Center and Marin to pick up fresh, local ingredients for their ice cream and the new batch of flavors reflect that. \u003c/p>\n\u003cp>Garden Creamery uses real pumpkin in this tasty flavor, specifically pumpkin from Feather River Farms. The squash is chopped up and sauteed with their homemade pumpkin spice blend (cinnamon, nutmeg, fresh ginger, cloves, etc.) that they chop and grind themselves to create a rich, creamy and pumpkin-y ice cream that beats any Pumpkin Spice Latte I’ve ever had. The second fall flavor, a Caramel Apple, is just as reminiscent of fall as the Pumpkin flavor, and it’s also a labor of love. Whole apples picked from the farmers market are cored, marinated in sugar (skins are left on) and cooked down with lemons. “It takes a really long time, but we wanted a whole base that was apple instead of just throwing apple jam into something,” explains Erin. And the final result is a creamy, strong apple flavor — almost like frozen applesauce with sweet hints of caramel swirled in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, for a Halloween treat that will really make you nostalgic for those East Coast autumns (if you’ve experienced them before), the Trick or Treat ice cream is chock-full of candy and something Garden Creamery thinks everyone will enjoy! A sweet cream base is made with organic Strauss milk, and mixed in are chopped up full-sized bars of all of Erin and Donny’s favorite candies: Reese’s, Kit Kats, M&Ms, Hersheys with almonds, etc. As co-owner Donny says, “It’s a treat! When you’re a kid and you go trick or treating, you were so excited to get a full candy bar — we wanted to use full candy bars in our ice cream to bring that nostalgia from when you’re a little kid back.”\u003c/p>\n\u003cp>Their pumpkin and caramel apple flavors were released at the beginning of October, and, by the time you read this article, their special Halloween flavor will be available too.\u003c/p>\n\u003ch2>Bluestem Brasserie’s Spooky Delight Plate\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/K55wBJX7mXu\">1 Yuerba Buena Lane\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94103\u003c/p>\n\u003cfigure id=\"attachment_131035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00658-e1540242287134.jpg\" alt=\"Bluestem Brasserie’s Spooky Delight Plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131035\">\u003cfigcaption class=\"wp-caption-text\">Bluestem Brasserie’s Spooky Delight Plate. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>'s pastry chef, Lori Baker, tells us, \"We wanted to create something really fun for Halloween this year, and who doesn't love Halloween candy? We modeled our Spooky Delight Cookie Plate after our favorite Halloween candy, including Reese's Peanut Butter Cups, Twix, Gum Drops, and Caramel Apples!\"\u003c/p>\n\u003cp>There you have it. This Halloween cookie plate is inspired by the candy we know, love and gorge on every year — just in cookie form! You’ll get 2 of each of the following: Peanut Butter Cup Cookie, Caramel & Chocolate Coated Biscuit Cookie, Gumdrop Cookie and Caramel Apple Cookie. My favorites were the Peanut Butter Cup and the Caramel Apple.\u003c/p>\n\u003ch2>Merchant Roots’s Charcoal Pasta\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/te25tTG2r4u\">1365 Fillmore St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94115\u003c/p>\n\u003cfigure id=\"attachment_131034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00647-e1540242135767.jpg\" alt=\"The charcoal farfalle dish from Merchant Roots.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131034\">\u003cfigcaption class=\"wp-caption-text\">The charcoal farfalle dish from Merchant Roots. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">visited Merchant Roots when they first opened\u003c/a>, and, as our writer Trevor Felch wrote, “It’s impossible to give a blanket label for this concept, long in the making by business and life partners Ryan Shelton and Madison Michael. There really is nothing quite like it in the Bay Area.” So we weren’t too surprised to hear that their fall special would be a unique treat made with fresh ingredients that Executive Chef/Proprietor Ryan Shelton sources from his network of farmers around California.\u003c/p>\n\u003cp>Available from October 25 to November 25, \u003ca href=\"http://www.merchantroots.com/\">Merchant Roots\u003c/a>’s lovely charcoal farfalle pasta is served with a coconut pumpkin curry sauce, fall vegetables, and chili oil. \u003c/p>\n\u003ch2>Ketsourine Macarons’s Halloween Macarons\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/xYHwF59u8ZF2\">500 Westlake Center\u003c/a>\u003cbr>\nDaly City, CA\u003cbr>\n94015\u003c/p>\n\u003cfigure id=\"attachment_131033\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00691-e1540242045370.jpg\" alt=\"An assortment of Halloween macarons in guava, strawberry, chocolate, mango and more.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131033\">\u003cfigcaption class=\"wp-caption-text\">An assortment of Halloween macarons in guava, strawberry, chocolate, mango and more. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get the phones ready, folks. \u003ca href=\"https://ketsourinemacarons.com/\">Ketsourine Macarons\u003c/a> regularly provides adorably shaped macarons like Totoro, pandas, cats, baby chicks and so on, and you can get an assortment of Halloween-themed character macarons to make the occasion a little more fun (and Instagrammable)! Phi and Ketsourine Nguyen own the shop, and Phi tells us, “Ketsourine, my wife, does most of the design and whatever inspires her will determine what we create for the week.” \u003c/p>\n\u003cp>There’s no telling what will be available at the store when you arrive, so try calling in advance to see what’s available or make an order for pick up to make sure you’re getting the designs you want. Each macaron is light and generously filled with classic flavors like chocolate or strawberry, but you can also grab ones filled with guava, mango, pandan and more. Share them with friends or get a box all for yourself!\u003c/p>\n\u003ch2>Farmhouse Kitchen’s Halloween Specials\u003c/h2>\n\u003cp>\u003ca href=\"http://farmhousesf.com/\">Farmhouse Kitchen San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2EtGZ4qR3VC2\">710 Florida St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmhouseoak.com/\">Farmhouse Kitchen Oakland\u003c/a>\u003cbr>\n\u003ca>336 Water St.\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94607\u003c/p>\n\u003cp>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8zpShdbyt3r\">6118 Medau Place\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94611\u003c/p>\n\u003cfigure id=\"attachment_131045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00808-e1540412555324.jpg\" alt=\"Silk worms, larb-style.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131045\">\u003cfigcaption class=\"wp-caption-text\">Silk worms, larb-style. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve eaten at any of the Farmhouse Kitchen locations, you know the team behind the restaurant has a penchant for flair. From brightly colored florals decorating their tables and their servers to unique social media promotions for their spicy challenge, they know how to market themselves! It’s no surprise that they’re going all out for Halloween and giving diners multiple options for celebrating the spooky occasion.\u003c/p>\n\u003cp>Daring eaters can try the mieng non: fried silkworms tossed in roasted rice, onion and lime in betel leaf. Kunkanda \"Cartoon\" Phukchampa, the powerhouse behind Farmhouse Kitchen's media marketing, explains, \"We wanted something that matched Halloween, so having silkworms — it might be scary for some people who haven't had it or seen it before! Silkworms are also popular street food in Thailand and it is a good representation of Thai culture we want to bring to our customers at Farmhouse Kitchen.\" \u003c/p>\n\u003cfigure id=\"attachment_131046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00803-e1540412689522.jpg\" alt=\"Duck in red pumpkin curry is served in a pumpkin with beef jerky and Thai olive rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131046\">\u003cfigcaption class=\"wp-caption-text\">Duck in red pumpkin curry is served in a pumpkin with beef jerky and Thai olive rice. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the main course, grab a Kang Ped Pumpkin. Maple Leaf Farms duck breast is served in a red pumpkin curry, lychee, tomato and basil, and the whole thing is delivered to your table in a pumpkin with Kobe Beef Jerky and Thai olive fried rice. \"With this dish, we don't serve duck often so we wanted to do something different and it goes well with the red pumpkin curry for a Halloween look,\" explains Cartoon. The pumpkin receptacle isn't cooked, so don't try to eat it! \u003c/p>\n\u003cp>To round everything out, you can even sandwich your meal with a Halloween cocktail and dessert. The Bloody Heaven cocktail made with Absolut Elyx Vodka, Giffard Elderflower, lemon and San Liege ‘The Offering’ will get the party started, and the Fresh Pumpkin Creme Brulee will provide a sweet end to the meal. The pumpkin that the creme brulee is served in \u003ci>is\u003c/i> cooked through, so scoop up some pumpkin with every bite!\u003c/p>\n\u003cfigure id=\"attachment_131047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00810-e1540412758513.jpg\" alt=\"Pumpkin Creme Brulee is served up in a real pumpkin, dainty and delicious.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131047\">\u003cfigcaption class=\"wp-caption-text\">Pumpkin Creme Brulee is served up in a real pumpkin, dainty and delicious. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This special menu will be available at both Farmhouse Kitchen locations and at Oakland’s Daughter Thai Kitchen until October 31st. Keep in mind that the San Francisco location does not have a liquor license, so you can substitute the Bloody Heaven cocktail with a Singha beer instead.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Did you see any other Halloween specials worth sharing around the Bay? Or maybe you’re making something at home to wow friends, families, and trick or treaters? Share with us on social media with #KQEDFood!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The temperatures are cooling (sort of), and the menus are changing — that's right, fall is upon us here in the Bay area. Commercials are already out for Thanksgiving and Christmas but don't forget about one of the finest \"holidays\" we celebrate at this time of year where gorging on sweets is okay (again, sort of)! Whether you're curled up on your couch watching Hocus Pocus, taking the kids door to door to fill their pillowcases with sugar, or attending your friend's rowdy Halloween party, the right kind of food can make the occasion a little happier. \u003c/p>\n\u003cp>Lucky for you, we found five boo-tiful treats for anyone who loves Halloween...or themed foods!\u003c/p>\n\u003ch2>Garden Creamery’s Trick or Treat Ice Cream\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Fra5DK4EXgG2\">3566 20th St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003c/p>\n\u003cfigure id=\"attachment_131044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00643-e1540412228177.jpg\" alt=\"From the bottom: Pumpkin, Trick or Treat, Caramel Apple ice cream scoops and a drizzle of caramel.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-131044\">\u003cfigcaption class=\"wp-caption-text\">From the bottom: Pumpkin, Trick or Treat, Caramel Apple ice cream scoops and a drizzle of caramel. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://gardencreamery.com/home/\">Garden Creamery\u003c/a> co-owners Erin Lang and Donny Capozzi are known for their Asian-inspired small batch ice cream, but their menu of fall flavors will make you think of pumpkin patches, fireside apple cider, and crunchy leaves under your feet. They go to the farmers market every Thursday at Civic Center and Marin to pick up fresh, local ingredients for their ice cream and the new batch of flavors reflect that. \u003c/p>\n\u003cp>Garden Creamery uses real pumpkin in this tasty flavor, specifically pumpkin from Feather River Farms. The squash is chopped up and sauteed with their homemade pumpkin spice blend (cinnamon, nutmeg, fresh ginger, cloves, etc.) that they chop and grind themselves to create a rich, creamy and pumpkin-y ice cream that beats any Pumpkin Spice Latte I’ve ever had. The second fall flavor, a Caramel Apple, is just as reminiscent of fall as the Pumpkin flavor, and it’s also a labor of love. Whole apples picked from the farmers market are cored, marinated in sugar (skins are left on) and cooked down with lemons. “It takes a really long time, but we wanted a whole base that was apple instead of just throwing apple jam into something,” explains Erin. And the final result is a creamy, strong apple flavor — almost like frozen applesauce with sweet hints of caramel swirled in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, for a Halloween treat that will really make you nostalgic for those East Coast autumns (if you’ve experienced them before), the Trick or Treat ice cream is chock-full of candy and something Garden Creamery thinks everyone will enjoy! A sweet cream base is made with organic Strauss milk, and mixed in are chopped up full-sized bars of all of Erin and Donny’s favorite candies: Reese’s, Kit Kats, M&Ms, Hersheys with almonds, etc. As co-owner Donny says, “It’s a treat! When you’re a kid and you go trick or treating, you were so excited to get a full candy bar — we wanted to use full candy bars in our ice cream to bring that nostalgia from when you’re a little kid back.”\u003c/p>\n\u003cp>Their pumpkin and caramel apple flavors were released at the beginning of October, and, by the time you read this article, their special Halloween flavor will be available too.\u003c/p>\n\u003ch2>Bluestem Brasserie’s Spooky Delight Plate\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/K55wBJX7mXu\">1 Yuerba Buena Lane\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94103\u003c/p>\n\u003cfigure id=\"attachment_131035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00658-e1540242287134.jpg\" alt=\"Bluestem Brasserie’s Spooky Delight Plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131035\">\u003cfigcaption class=\"wp-caption-text\">Bluestem Brasserie’s Spooky Delight Plate. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>'s pastry chef, Lori Baker, tells us, \"We wanted to create something really fun for Halloween this year, and who doesn't love Halloween candy? We modeled our Spooky Delight Cookie Plate after our favorite Halloween candy, including Reese's Peanut Butter Cups, Twix, Gum Drops, and Caramel Apples!\"\u003c/p>\n\u003cp>There you have it. This Halloween cookie plate is inspired by the candy we know, love and gorge on every year — just in cookie form! You’ll get 2 of each of the following: Peanut Butter Cup Cookie, Caramel & Chocolate Coated Biscuit Cookie, Gumdrop Cookie and Caramel Apple Cookie. My favorites were the Peanut Butter Cup and the Caramel Apple.\u003c/p>\n\u003ch2>Merchant Roots’s Charcoal Pasta\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/te25tTG2r4u\">1365 Fillmore St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94115\u003c/p>\n\u003cfigure id=\"attachment_131034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00647-e1540242135767.jpg\" alt=\"The charcoal farfalle dish from Merchant Roots.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131034\">\u003cfigcaption class=\"wp-caption-text\">The charcoal farfalle dish from Merchant Roots. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">visited Merchant Roots when they first opened\u003c/a>, and, as our writer Trevor Felch wrote, “It’s impossible to give a blanket label for this concept, long in the making by business and life partners Ryan Shelton and Madison Michael. There really is nothing quite like it in the Bay Area.” So we weren’t too surprised to hear that their fall special would be a unique treat made with fresh ingredients that Executive Chef/Proprietor Ryan Shelton sources from his network of farmers around California.\u003c/p>\n\u003cp>Available from October 25 to November 25, \u003ca href=\"http://www.merchantroots.com/\">Merchant Roots\u003c/a>’s lovely charcoal farfalle pasta is served with a coconut pumpkin curry sauce, fall vegetables, and chili oil. \u003c/p>\n\u003ch2>Ketsourine Macarons’s Halloween Macarons\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/xYHwF59u8ZF2\">500 Westlake Center\u003c/a>\u003cbr>\nDaly City, CA\u003cbr>\n94015\u003c/p>\n\u003cfigure id=\"attachment_131033\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00691-e1540242045370.jpg\" alt=\"An assortment of Halloween macarons in guava, strawberry, chocolate, mango and more.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131033\">\u003cfigcaption class=\"wp-caption-text\">An assortment of Halloween macarons in guava, strawberry, chocolate, mango and more. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get the phones ready, folks. \u003ca href=\"https://ketsourinemacarons.com/\">Ketsourine Macarons\u003c/a> regularly provides adorably shaped macarons like Totoro, pandas, cats, baby chicks and so on, and you can get an assortment of Halloween-themed character macarons to make the occasion a little more fun (and Instagrammable)! Phi and Ketsourine Nguyen own the shop, and Phi tells us, “Ketsourine, my wife, does most of the design and whatever inspires her will determine what we create for the week.” \u003c/p>\n\u003cp>There’s no telling what will be available at the store when you arrive, so try calling in advance to see what’s available or make an order for pick up to make sure you’re getting the designs you want. Each macaron is light and generously filled with classic flavors like chocolate or strawberry, but you can also grab ones filled with guava, mango, pandan and more. Share them with friends or get a box all for yourself!\u003c/p>\n\u003ch2>Farmhouse Kitchen’s Halloween Specials\u003c/h2>\n\u003cp>\u003ca href=\"http://farmhousesf.com/\">Farmhouse Kitchen San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2EtGZ4qR3VC2\">710 Florida St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmhouseoak.com/\">Farmhouse Kitchen Oakland\u003c/a>\u003cbr>\n\u003ca>336 Water St.\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94607\u003c/p>\n\u003cp>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8zpShdbyt3r\">6118 Medau Place\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94611\u003c/p>\n\u003cfigure id=\"attachment_131045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00808-e1540412555324.jpg\" alt=\"Silk worms, larb-style.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131045\">\u003cfigcaption class=\"wp-caption-text\">Silk worms, larb-style. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve eaten at any of the Farmhouse Kitchen locations, you know the team behind the restaurant has a penchant for flair. From brightly colored florals decorating their tables and their servers to unique social media promotions for their spicy challenge, they know how to market themselves! It’s no surprise that they’re going all out for Halloween and giving diners multiple options for celebrating the spooky occasion.\u003c/p>\n\u003cp>Daring eaters can try the mieng non: fried silkworms tossed in roasted rice, onion and lime in betel leaf. Kunkanda \"Cartoon\" Phukchampa, the powerhouse behind Farmhouse Kitchen's media marketing, explains, \"We wanted something that matched Halloween, so having silkworms — it might be scary for some people who haven't had it or seen it before! Silkworms are also popular street food in Thailand and it is a good representation of Thai culture we want to bring to our customers at Farmhouse Kitchen.\" \u003c/p>\n\u003cfigure id=\"attachment_131046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00803-e1540412689522.jpg\" alt=\"Duck in red pumpkin curry is served in a pumpkin with beef jerky and Thai olive rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131046\">\u003cfigcaption class=\"wp-caption-text\">Duck in red pumpkin curry is served in a pumpkin with beef jerky and Thai olive rice. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the main course, grab a Kang Ped Pumpkin. Maple Leaf Farms duck breast is served in a red pumpkin curry, lychee, tomato and basil, and the whole thing is delivered to your table in a pumpkin with Kobe Beef Jerky and Thai olive fried rice. \"With this dish, we don't serve duck often so we wanted to do something different and it goes well with the red pumpkin curry for a Halloween look,\" explains Cartoon. The pumpkin receptacle isn't cooked, so don't try to eat it! \u003c/p>\n\u003cp>To round everything out, you can even sandwich your meal with a Halloween cocktail and dessert. The Bloody Heaven cocktail made with Absolut Elyx Vodka, Giffard Elderflower, lemon and San Liege ‘The Offering’ will get the party started, and the Fresh Pumpkin Creme Brulee will provide a sweet end to the meal. The pumpkin that the creme brulee is served in \u003ci>is\u003c/i> cooked through, so scoop up some pumpkin with every bite!\u003c/p>\n\u003cfigure id=\"attachment_131047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00810-e1540412758513.jpg\" alt=\"Pumpkin Creme Brulee is served up in a real pumpkin, dainty and delicious.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131047\">\u003cfigcaption class=\"wp-caption-text\">Pumpkin Creme Brulee is served up in a real pumpkin, dainty and delicious. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This special menu will be available at both Farmhouse Kitchen locations and at Oakland’s Daughter Thai Kitchen until October 31st. Keep in mind that the San Francisco location does not have a liquor license, so you can substitute the Bloody Heaven cocktail with a Singha beer instead.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Did you see any other Halloween specials worth sharing around the Bay? Or maybe you’re making something at home to wow friends, families, and trick or treaters? Share with us on social media with #KQEDFood!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: James Beard Taste America, Tasty Vegan Tacos and Banh Mi",
"title": "Table Talk: James Beard Taste America, Tasty Vegan Tacos and Banh Mi",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Don’t miss this year's James Beard Taste America gala at the Fairmont, plus some hot tips on delicious vegan tacos (really), a Vietnamese fried fish banh mi, and a new $13 lunch at Tacolicious.\u003c/p>\n\u003ch2>James Beard Taste America Is Bringing an All-Star Culinary Cast to Dinner\u003c/h2>\n\u003cfigure id=\"attachment_130992\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/10.27.2017_JBFTA_SF_GammaNine_95_6063-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">James Beard Taste America returns to the swanky Fairmont. \u003ccite>(Marc Fiorito, Gamma Nine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">James Beard Taste America event info\u003c/a>\u003cbr>\nFairmont San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9khXprUNYc32\">950 Mason St., San Francisco\u003c/a>\u003cbr>\nFriday, October 26\u003cbr>\n6pm reception, 7:30pm dinner\u003cbr>\n\u003ca href=\"https://501auctions.com/tastesanfrancisco/tickets?type=20658\">Tickets\u003c/a> start at $375 for GA, use code TABLETALKJBFTASF18 for $25 off a GA ticket\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>On Friday, October 26, \u003cstrong>James Beard \u003ca href=\"https://www.jamesbeard.org/tasteamerica\">Taste America\u003c/a> SF\u003c/strong> returns to the swanky Fairmont to host a very special \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">evening\u003c/a>. It begins with a reception, featuring cocktails and hors d’oeuvres from local chefs and restaurateurs, including Reem Assil (Reem’s, Dyafa), Alexander Hong (Sorrel), David Nayfeld (Che Fico), Adam Tortosa (Robin), and host chef Oscar Gonzalez (Fairmont, San Francisco).\u003c/p>\n\u003cp>Then it’s time to be seated for a special dinner prepared by Taste America Visiting All-Star Abe Conlon (Fat Rice, Chicago) and Taste America Local All-Star Val Cantu (Californios, San Francisco), with bread service provided by Avery Ruzicka (Manresa Bread), and wines curated by Kimberly Charles and Ziggy Eschliman.\u003c/p>\n\u003cp>There’s going to be both a silent and lively auction with Andrew Freeman, and yours truly will be his wing-woman on stage when it’s bidding time. Capping off the night will be a dessert reception featuring Melissa Chou (Mister Jiu’s), Nick Muncy (\u003ci>Toothache \u003c/i>magazine), Angela Pinkerton (Theorita), and Michel Suas (B. Patisserie).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Can’t make it? There will also be free \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-cooking-demo-2018\">cooking demos and book signings\u003c/a> with James Beard Award winners Abe Conlon (Fat Rice, Chicago) and local writer Bryant Terry at Sur La Table Union Street on Saturday, October 27 starting at 10am.\u003c/p>\n\u003ch2>The Vegan Tacos at Chisme Are So Good That Even Meat Lovers Will Be Impressed\u003c/h2>\n\u003cp>\u003ca href=\"https://chismesf.com/home\">Chisme Cantina\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X28HqD6djZy\">882 Sutter St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Thu 11:30am–10:30pm\u003cbr>\nFri–Sat 11:30am–11:30pm\u003cbr>\nSun 11:30am–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_130993\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130993\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-jackfruit-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The vegan jackfruit tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I love it when I go somewhere and the vegetarian options prove to be better than the meats. But when the vegan options beat everything, well, that’s what I call a happy surprise. \u003ca href=\"https://chismesf.com/home\">\u003cb>Chisme\u003c/b>\u003c/a>\u003cb> \u003c/b>is a Lower Nob Hill cantina that has been open for one year and is actually an import from Chicago. It’s a new style of taqueria, with creative, fresh, and lighter options than your usual SF taqueria selections. Their menu caters to all kinds of diners, from gluten-free to vegan, and you won’t feel like your selections are a consolation prize.\u003c/p>\n\u003cp>Their tacos come two per order, so ideally you can go with a friend who will mix and match with you. The hands-down winner and most exotic of the bunch is the jackfruit ($9 for two tacos), which comes fried in such satisfyingly crisp and juicy little pieces that are almost meaty, plus the unexpected addition of nori (dried seaweed), shredded cabbage, and it’s all topped with a verdant mint sauce — the taco transported me immediately to somewhere in the tropics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The fried eggplant ($9) was well-seasoned and fried with a hearty breading and came nestled inside with some spinach, a peanut mole, and a bunch of shaved red onion. Like the jackfruit, the eggplant had fun texture and flavor, but the taco was not as abundant. I personally would like the corn tortillas (from local masa superstars La Palma) to be warmed up more (I love them blistered off the plancha), but I can see how they’re keeping things healthy. I’m also a lover of hot sauce and think Chisme should offer a clever housemade hot sauce on the tables.\u003c/p>\n\u003cfigure id=\"attachment_130994\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130994\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-twotacos-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The eggplant and skirt steak tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The skirt steak ($12) also featured the peanut mole, and came in a saucy combination of chipotle and caramelized onion, with a hearty scoop of guacamole and queso fresco crumbled on top. It was honestly the least impressive of the trio flavorwise — the steak was cut in ungainly pieces, and was lacking salt and a little hit of acidity that the other two had in spades (the squirt of lime I added wasn’t enough) — but it was definitely hefty. It just needed a little more pop.\u003c/p>\n\u003cfigure id=\"attachment_130995\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-bears-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Mariachi honey bears from fnnch! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is pescatarian-friendly (I’m coming back for the shrimp and mahi-mahi tacos), and you’ll see creative touches like coconut ranch, and a bunch of unique sides, including cauliflower ceviche or a bowl of creamy mashed potatoes and poblano chile. Local BareBottle beers are available on draft, and there’s coconut horchata too. The space has cheerful turquoise doors, a mariachi honey bear mural by fnnch, and an upbeat soundtrack, with a friendly staff to match.\u003c/p>\n\u003ch2>Move Over, Filet-o-Fish, It’s Time to Meet the Crispy Lemongrass Fish Banh Mi\u003c/h2>\n\u003cp>Little Vietnam Cafe\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1ifVfymd5j32\">309 6th Ave., San Francisco\u003c/a>\u003cbr>\nOpen Wed–Mon 9am–5pm\u003c/p>\n\u003cfigure id=\"attachment_130996\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130996\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/littlevietnam-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The crispy lemongrass banh mi at Little Vietnam. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are so lucky to have so many awesome Vietnamese banh mi sandwich shops around the city, offering what has to be the best sandwich deal in town (although I honestly feel guilty about not knowing where the meats are from — I make an exception for the occasional banh mi, I can’t stay away). In the Inner Richmond, there’s a little sandwich and pho shop called, appropriately enough, \u003cstrong>Little Vietnam Cafe\u003c/strong>. It does a brisk to-go business, but there are about six seats at a window counter, one two-top inside, and a few tables out front. Just like the name says, it’s tiny.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The banh mi sandwiches here are serviceable (especially for $5.95): there’s a grilled lemongrass pork version that is pretty good, even better with the add-on of a fried egg (don’t worry about forgetting to order it, the lady at the counter will totally up-sell you), but the winner sandwich is their crispy lemongrass fish (+ $1.50), which is currently cod. And the up-sell you need to add is Peter’s Special, a steep $1.50, but this funky lemongrass and dried shrimp sauce are what will give your banh mi the jam (they already put some in it, but you’ll want more). I wish they had some dill to add, it would bring this sandwich over into some \u003ca href=\"https://www.nytimes.com/2012/05/30/dining/cha-ca-la-vong-a-dish-inspired-by-a-dive-in-hanoi.html\">cha ca la Vong\u003c/a> territory, but it’s close enough. I actually added some fennel fronds I had at home because I’m a kook like that.\u003c/p>\n\u003cp>There’s also pho and bun rieu on the menu, but I’ve never had time to try it. Vegetarians have some great options here, from the crispy tofu banh mi to spring rolls in the refrigerated section to the spicy vegetarian pho they make here (which a friend of mine loves).\u003c/p>\n\u003cp>Be sure to check your order before you leave, mistakes happen here with some regularity. You don’t want to leave with someone’s crispy tofu sandwich when you ordered the crispy lemongrass fish, trust!\u003c/p>\n\u003ch2>Check Out Tacolicious’s New $13 Lunch Specials\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a> (various locations)\u003cbr>\nAvailable Mon–Fri 11:30am–2pm\u003c/p>\n\u003cfigure id=\"attachment_130997\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/tacolicious-milanesa-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken/milanesa torta on the new Tacolicious lunch menu. \u003ccite>(Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for something new to add to your lunch routine? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> just launched a new $13 lunch menu, offering tortas, bowls, tacos, and more. You’ll find a classic fried chicken torta (Milanese-style) with pounded and crispy fried chicken, pepper jack, jalapeños, and crunchy cabbage, and there's a very Californian cauliflower torta with griddled Oaxaca cheese, piquillo peppers, and special sauce. You suffering from a hangover (or the hangries)? There’s also a hamburguesa with griddled ham and pickled jalapeños, inspired by a burger on the streets of Mexico. Every torta comes with a side salad (Marina Girl or kale salad), which you’ll definitely need with that hamburguesa.\u003c/p>\n\u003cp>You’ll have your choice of protein for the bowls, which come with midnight black beans, rice-o-licious (it really is great rice), avocado, red cabbage, pickled onions, and cilantro. You can also add chile con queso, which is probably one of the best add-ons in the history of add-ons for just $1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Another option in the $13 lunch deal is to choose two tacos, and if you want to get your weekend started, there’s the prix-fixe power lunch: a taco, shot, and a beer.\u003cspan class=\"Apple-converted-space\"> Arriba!\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Can’t get 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\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Don’t miss this year's James Beard Taste America gala at the Fairmont, plus some hot tips on delicious vegan tacos (really), a Vietnamese fried fish banh mi, and a new $13 lunch at Tacolicious.\u003c/p>\n\u003ch2>James Beard Taste America Is Bringing an All-Star Culinary Cast to Dinner\u003c/h2>\n\u003cfigure id=\"attachment_130992\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/10.27.2017_JBFTA_SF_GammaNine_95_6063-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">James Beard Taste America returns to the swanky Fairmont. \u003ccite>(Marc Fiorito, Gamma Nine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">James Beard Taste America event info\u003c/a>\u003cbr>\nFairmont San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9khXprUNYc32\">950 Mason St., San Francisco\u003c/a>\u003cbr>\nFriday, October 26\u003cbr>\n6pm reception, 7:30pm dinner\u003cbr>\n\u003ca href=\"https://501auctions.com/tastesanfrancisco/tickets?type=20658\">Tickets\u003c/a> start at $375 for GA, use code TABLETALKJBFTASF18 for $25 off a GA ticket\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>On Friday, October 26, \u003cstrong>James Beard \u003ca href=\"https://www.jamesbeard.org/tasteamerica\">Taste America\u003c/a> SF\u003c/strong> returns to the swanky Fairmont to host a very special \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">evening\u003c/a>. It begins with a reception, featuring cocktails and hors d’oeuvres from local chefs and restaurateurs, including Reem Assil (Reem’s, Dyafa), Alexander Hong (Sorrel), David Nayfeld (Che Fico), Adam Tortosa (Robin), and host chef Oscar Gonzalez (Fairmont, San Francisco).\u003c/p>\n\u003cp>Then it’s time to be seated for a special dinner prepared by Taste America Visiting All-Star Abe Conlon (Fat Rice, Chicago) and Taste America Local All-Star Val Cantu (Californios, San Francisco), with bread service provided by Avery Ruzicka (Manresa Bread), and wines curated by Kimberly Charles and Ziggy Eschliman.\u003c/p>\n\u003cp>There’s going to be both a silent and lively auction with Andrew Freeman, and yours truly will be his wing-woman on stage when it’s bidding time. Capping off the night will be a dessert reception featuring Melissa Chou (Mister Jiu’s), Nick Muncy (\u003ci>Toothache \u003c/i>magazine), Angela Pinkerton (Theorita), and Michel Suas (B. Patisserie).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Can’t make it? There will also be free \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-cooking-demo-2018\">cooking demos and book signings\u003c/a> with James Beard Award winners Abe Conlon (Fat Rice, Chicago) and local writer Bryant Terry at Sur La Table Union Street on Saturday, October 27 starting at 10am.\u003c/p>\n\u003ch2>The Vegan Tacos at Chisme Are So Good That Even Meat Lovers Will Be Impressed\u003c/h2>\n\u003cp>\u003ca href=\"https://chismesf.com/home\">Chisme Cantina\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X28HqD6djZy\">882 Sutter St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Thu 11:30am–10:30pm\u003cbr>\nFri–Sat 11:30am–11:30pm\u003cbr>\nSun 11:30am–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_130993\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130993\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-jackfruit-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The vegan jackfruit tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I love it when I go somewhere and the vegetarian options prove to be better than the meats. But when the vegan options beat everything, well, that’s what I call a happy surprise. \u003ca href=\"https://chismesf.com/home\">\u003cb>Chisme\u003c/b>\u003c/a>\u003cb> \u003c/b>is a Lower Nob Hill cantina that has been open for one year and is actually an import from Chicago. It’s a new style of taqueria, with creative, fresh, and lighter options than your usual SF taqueria selections. Their menu caters to all kinds of diners, from gluten-free to vegan, and you won’t feel like your selections are a consolation prize.\u003c/p>\n\u003cp>Their tacos come two per order, so ideally you can go with a friend who will mix and match with you. The hands-down winner and most exotic of the bunch is the jackfruit ($9 for two tacos), which comes fried in such satisfyingly crisp and juicy little pieces that are almost meaty, plus the unexpected addition of nori (dried seaweed), shredded cabbage, and it’s all topped with a verdant mint sauce — the taco transported me immediately to somewhere in the tropics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The fried eggplant ($9) was well-seasoned and fried with a hearty breading and came nestled inside with some spinach, a peanut mole, and a bunch of shaved red onion. Like the jackfruit, the eggplant had fun texture and flavor, but the taco was not as abundant. I personally would like the corn tortillas (from local masa superstars La Palma) to be warmed up more (I love them blistered off the plancha), but I can see how they’re keeping things healthy. I’m also a lover of hot sauce and think Chisme should offer a clever housemade hot sauce on the tables.\u003c/p>\n\u003cfigure id=\"attachment_130994\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130994\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-twotacos-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The eggplant and skirt steak tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The skirt steak ($12) also featured the peanut mole, and came in a saucy combination of chipotle and caramelized onion, with a hearty scoop of guacamole and queso fresco crumbled on top. It was honestly the least impressive of the trio flavorwise — the steak was cut in ungainly pieces, and was lacking salt and a little hit of acidity that the other two had in spades (the squirt of lime I added wasn’t enough) — but it was definitely hefty. It just needed a little more pop.\u003c/p>\n\u003cfigure id=\"attachment_130995\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-bears-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Mariachi honey bears from fnnch! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is pescatarian-friendly (I’m coming back for the shrimp and mahi-mahi tacos), and you’ll see creative touches like coconut ranch, and a bunch of unique sides, including cauliflower ceviche or a bowl of creamy mashed potatoes and poblano chile. Local BareBottle beers are available on draft, and there’s coconut horchata too. The space has cheerful turquoise doors, a mariachi honey bear mural by fnnch, and an upbeat soundtrack, with a friendly staff to match.\u003c/p>\n\u003ch2>Move Over, Filet-o-Fish, It’s Time to Meet the Crispy Lemongrass Fish Banh Mi\u003c/h2>\n\u003cp>Little Vietnam Cafe\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1ifVfymd5j32\">309 6th Ave., San Francisco\u003c/a>\u003cbr>\nOpen Wed–Mon 9am–5pm\u003c/p>\n\u003cfigure id=\"attachment_130996\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130996\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/littlevietnam-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The crispy lemongrass banh mi at Little Vietnam. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are so lucky to have so many awesome Vietnamese banh mi sandwich shops around the city, offering what has to be the best sandwich deal in town (although I honestly feel guilty about not knowing where the meats are from — I make an exception for the occasional banh mi, I can’t stay away). In the Inner Richmond, there’s a little sandwich and pho shop called, appropriately enough, \u003cstrong>Little Vietnam Cafe\u003c/strong>. It does a brisk to-go business, but there are about six seats at a window counter, one two-top inside, and a few tables out front. Just like the name says, it’s tiny.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The banh mi sandwiches here are serviceable (especially for $5.95): there’s a grilled lemongrass pork version that is pretty good, even better with the add-on of a fried egg (don’t worry about forgetting to order it, the lady at the counter will totally up-sell you), but the winner sandwich is their crispy lemongrass fish (+ $1.50), which is currently cod. And the up-sell you need to add is Peter’s Special, a steep $1.50, but this funky lemongrass and dried shrimp sauce are what will give your banh mi the jam (they already put some in it, but you’ll want more). I wish they had some dill to add, it would bring this sandwich over into some \u003ca href=\"https://www.nytimes.com/2012/05/30/dining/cha-ca-la-vong-a-dish-inspired-by-a-dive-in-hanoi.html\">cha ca la Vong\u003c/a> territory, but it’s close enough. I actually added some fennel fronds I had at home because I’m a kook like that.\u003c/p>\n\u003cp>There’s also pho and bun rieu on the menu, but I’ve never had time to try it. Vegetarians have some great options here, from the crispy tofu banh mi to spring rolls in the refrigerated section to the spicy vegetarian pho they make here (which a friend of mine loves).\u003c/p>\n\u003cp>Be sure to check your order before you leave, mistakes happen here with some regularity. You don’t want to leave with someone’s crispy tofu sandwich when you ordered the crispy lemongrass fish, trust!\u003c/p>\n\u003ch2>Check Out Tacolicious’s New $13 Lunch Specials\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a> (various locations)\u003cbr>\nAvailable Mon–Fri 11:30am–2pm\u003c/p>\n\u003cfigure id=\"attachment_130997\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/tacolicious-milanesa-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken/milanesa torta on the new Tacolicious lunch menu. \u003ccite>(Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for something new to add to your lunch routine? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> just launched a new $13 lunch menu, offering tortas, bowls, tacos, and more. You’ll find a classic fried chicken torta (Milanese-style) with pounded and crispy fried chicken, pepper jack, jalapeños, and crunchy cabbage, and there's a very Californian cauliflower torta with griddled Oaxaca cheese, piquillo peppers, and special sauce. You suffering from a hangover (or the hangries)? There’s also a hamburguesa with griddled ham and pickled jalapeños, inspired by a burger on the streets of Mexico. Every torta comes with a side salad (Marina Girl or kale salad), which you’ll definitely need with that hamburguesa.\u003c/p>\n\u003cp>You’ll have your choice of protein for the bowls, which come with midnight black beans, rice-o-licious (it really is great rice), avocado, red cabbage, pickled onions, and cilantro. You can also add chile con queso, which is probably one of the best add-ons in the history of add-ons for just $1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Another option in the $13 lunch deal is to choose two tacos, and if you want to get your weekend started, there’s the prix-fixe power lunch: a taco, shot, and a beer.\u003cspan class=\"Apple-converted-space\"> Arriba!\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Can’t get 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\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Upcoming Cannabis Edibles and Drinks You Need to Know",
"title": "5 Upcoming Cannabis Edibles and Drinks You Need to Know",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In September 2018, the Sonoma County Fairgrounds in Santa Rosa hosted a two-day, B2B cannabis trade show, \u003ca href=\"https://www.hallofflowers.com\">\u003cstrong>Hall of Flowers\u003c/strong>\u003c/a>, which left folks in the canna-biz buzzing over how well-organized, well-curated, and well-designed it was, especially considering it was the first time for the show. The organizers have a background in producing music and fashion trade shows, and it shone through in the show floor’s minimalist yet approachable design, smart selection of top cannabis brands and buyers, cool photographic elements, upbeat music, and chill-out spaces (including a popular ping-pong table).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[contextly_sidebar id=\"Nlgvj9jzHx2wWNbSuHyezhw95uKFdYqC\"]\u003c/p>\n\u003cp>There was even a rousing keynote from \u003cstrong>Gary Vaynerchuk\u003c/strong> to a packed room and standing-room-only audience after the first day of the show (which you can watch \u003ca href=\"https://www.hallofflowers.com/keynote/\">here\u003c/a>). His message of collaboration was so inspiring that my posse and I were mulling over how effective it would have been to begin the trade show with his talk—it really would have set a positive and extra-engaged tone for the entire show and interactions.\u003c/p>\n\u003cfigure id=\"attachment_130788\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130788\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/gary-vee-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Gary Vaynerchuk gave quite the keynote speech at the Hall of Flowers. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There were around 150 brands at Hall of Flowers, exhibiting existing products to brand-new ones (Kiva launched their new Camino line of gummies at the show) to sneak peeks of products that are coming soon (well, as soon as they make it through some regulatory hurdles). It was fun to have some SoCal brands in the house that I haven’t seen before, with some hoping to ramp up distribution here in NorCal. Over 1,500 guests attended the show, with 300–400 buyers.\u003c/p>\n\u003cp>Here’s a sneak peek at five of the most interesting and high-quality edibles and beverages I spotted at the show that cannabis lovers can look forward to trying very soon.\u003c/p>\n\u003ch2>Camino Gummies by Kiva Confections\u003c/h2>\n\u003cfigure id=\"attachment_130789\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/camino-pineapple-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Kiva launched their new line of Camino gummies at Hall of Flowers. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area cannabis manufacturer \u003ca href=\"http://kivaconfections.com\">Kiva Confections\u003c/a> is known for their Terra Bites (both in blueberry and espresso bean), chocolate Kiva Bars, and their microdoser favorite Petra Mints (in matcha mint and eucalyptus), but now they have a new cannabis-infused gummy product line to share: \u003cstrong>Camino\u003c/strong>. The name refers to California’s El Camino Real, which extends from San Diego all the way to Sonoma.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Each of the four gummies has a flavor that pays homage to California produce and regional flavors, and each has its own blend of THC, CBD, and terpenes for a desired effect. Kiva has been working on these recipes and formulations for over two years, integrating both academic terpene research and consumer feedback.\u003c/p>\n\u003cp>The Pineapple Habanero gummies are paired with stimulating sativa terpenes for the perfect daytime gummy (5mg of THC), while the Sparkling Pear Prosecco is designed to be social, with 6mg of CBD and 2mg of THC for a pleasant high without inducing anxiety. The Blenheim Apricot gummy features a hybrid of indica and sativa terpenes for a balanced high (5mg of THC). If you want to chill out, the Wild Berry gummy is a combo of wild blackberry and fresh raspberries with indica terpenes for a laid-back high (5mg of THC). I had a chance to taste unmedicated samples at the show, and each had bright flavor, a pleasant texture, and the shape makes it easy to bite or cut into two for a microdose.\u003c/p>\n\u003cp>Camino gummies will be available starting at the end of October in California.\u003c/p>\n\u003ch2>Mr. Moxey’s Mints\u003c/h2>\n\u003cfigure id=\"attachment_130790\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/mr-moxeys-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Mr. Moxey's Mints are coming to California. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I was on a cannabis research trip in Washington a year ago, I fell in love with these award-winning and low-dose mints that, like the Camino gummies, are synthesized for a specific experience and mental state, although these mints depend upon herbal ingredients (or “\u003ca href=\"https://www.moxeysmints.com/herbal-allies\">allies\u003c/a>,” as they call them). And guess what: \u003ca href=\"https://www.moxeysmints.com\">Mr. Moxey’s Mints\u003c/a> are coming to California! They are targeting mid-November to be in dispensaries.\u003c/p>\n\u003cp>There’s the Energizing Peppermint, with Siberian ginseng and gingko (5mg THC per mint), while the Balance Peppermint version is a 1:1 blend of hybrid 5mg THC and 5mg CBD—there’s also the CBD Peppermint, with 5mg CBD and 1mg THC per mint, plus Indian gooseberry to support rejuvenation and echinacea to boost immunity. If you want to chillax, the Relaxing Cinnamon mint includes California poppy to relieve tension and chamomile to chill you out (5mg of THC). And if you want some balance and rejuvenation, the CBD ginger mints have 5mg CBD and 1mg THC per mint, plus Indian gooseberry and echinacea (they have a great spicy kick to them). I look forward to seeing tins of these well-made microdoser mints in California soon!\u003c/p>\n\u003ch2>Dr. Norm’s Cookies\u003c/h2>\n\u003cfigure id=\"attachment_130792\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130792\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/drnorms-e1539243766996-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Dr. Norm's cookies come in all kinds of variations, including a new CBD version. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.doctornorms.com\">Dr. Norm's\u003c/a> is a family-owned cookie company is based in Southern California, but they just expanded their distribution to Northern California, so you should be seeing their cookie bags around more (you can order them on Eaze). Their brand is based around their mom’s recipe for chocolate chip cookies (she would put Heath Bar toffee and pecans in them), but leave it to the kids to add some cannabis distillate to the cookies. Those crazy kids.\u003c/p>\n\u003cp>The cookie line has a variety of THC doses: 5mg, 10mg, or 25mg, and they just released two more kinds. One is their 10mg THC peanut butter-chocolate cookie (and it’s vegan!). Another is their peanut butter-chocolate cookie made with 15mg of CBD (originally sourced from hemp, but now from cannabis), so it’s non-intoxicating, and can be great for relaxation, reducing inflammation, and pain. Coming very soon is a 1:1 cookie, with 10mg CBD and 10mg THC, in chocolate and peanut butter.\u003c/p>\n\u003cp>The cookies have a nice balance of chewy and crunchy, they don’t taste like mass-produced cookies, and you shouldn’t notice a weedy taste. They’re tasty, so you don’t want to mindlessly snack on them—decide your consumption ahead of time, take the cookie (or cookies) out of the bag, and then put them away. Yup, even if they’re 40 calories and under. Re-enacting Cookie Monster on THC-infused cookies is asking for trouble.\u003c/p>\n\u003ch2>Shane’s Tea\u003c/h2>\n\u003cfigure id=\"attachment_130793\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/shanes-tea-800x1066.jpg\" alt=\"\" width=\"800\" height=\"1066\">\u003cfigcaption class=\"wp-caption-text\">Shane's Tea will come in three different iced tea flavors. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Iced tea fans will want to keep their eyes peeled for this line of teas (\u003ca href=\"http://www.shanestea.com\">Shane's Tea\u003c/a>) from founder Shane Coronado, who wanted to create a healthy product that is organic where possible and natural. There are three flavors: the Fifty Fifty with Darjeeling tea and lemon juice (just like an Arnold Palmer), Honey Green made with green tea and honey (my favorite of the bunch), and Raspberry with raspberries and Darjeeling tea (for those who like a sweeter and fruity iced tea). He infuses the teas with cannabis distillate, and they will come in two kinds (in all three flavors): 10mg THC and 25mg CBD, or a CBD-only version (which will launch first).\u003c/p>\n\u003cp>His teas were around before legalization (in 2014), but are currently off the shelves while he’s ramping up to get the product ready for the adult-use market. He plans to launch the teas in spring 2019, and they will roll out in Southern California first.\u003c/p>\n\u003ch2>Tinley Cocktails\u003c/h2>\n\u003cfigure id=\"attachment_130797\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/tinley-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">The Tinley Margarita will contain 10mg of cannabis (but no alcohol) when it comes out in November. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Are you a fan of margaritas and Moscow mules? What if your drink didn’t have any alcohol in it, but it had 10mg of uplifting Pineapple Jack Sativa instead? Per current regulations, cannabis and alcohol can’t be combined in a product—but making a cannabis beverage that tastes like a cocktail? Yes, please. Both of \u003ca href=\"https://tinleycollective.com\">Tinley Cocktails\u003c/a>'s alcohol-free beverages are single-serve (12 ounces) and unlike their alcoholic counterparts, have fewer calories (the margarita is only 60 calories per serving).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>While Tinley can’t share their process or exact ingredients, they tell me the margarita is infused with tequila (but they remove the alcohol) and lime extract. The Flying Mule is made with ginger beer and lime “essence,” and is quite refreshing and easy to drink (so keep an eye on it). You can expect to feel some effects in 15–20 minutes, and they tell me it packs a pleasant head high and euphoria.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>After going through some batch-testing issues (like many other cannabis manufacturers right now—testing is posing all kinds of challenges, especially for beverages), they hope to be in stock in a couple weeks. They tell me there will be numerous stockists in Northern California. Cheers!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n",
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"excerpt": "From CBD cookies to iced teas, here are five of the latest cannabis edibles and beverages spotted at the Hall of Flowers B2B trade show.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In September 2018, the Sonoma County Fairgrounds in Santa Rosa hosted a two-day, B2B cannabis trade show, \u003ca href=\"https://www.hallofflowers.com\">\u003cstrong>Hall of Flowers\u003c/strong>\u003c/a>, which left folks in the canna-biz buzzing over how well-organized, well-curated, and well-designed it was, especially considering it was the first time for the show. The organizers have a background in producing music and fashion trade shows, and it shone through in the show floor’s minimalist yet approachable design, smart selection of top cannabis brands and buyers, cool photographic elements, upbeat music, and chill-out spaces (including a popular ping-pong table).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>There was even a rousing keynote from \u003cstrong>Gary Vaynerchuk\u003c/strong> to a packed room and standing-room-only audience after the first day of the show (which you can watch \u003ca href=\"https://www.hallofflowers.com/keynote/\">here\u003c/a>). His message of collaboration was so inspiring that my posse and I were mulling over how effective it would have been to begin the trade show with his talk—it really would have set a positive and extra-engaged tone for the entire show and interactions.\u003c/p>\n\u003cfigure id=\"attachment_130788\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130788\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/gary-vee-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Gary Vaynerchuk gave quite the keynote speech at the Hall of Flowers. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There were around 150 brands at Hall of Flowers, exhibiting existing products to brand-new ones (Kiva launched their new Camino line of gummies at the show) to sneak peeks of products that are coming soon (well, as soon as they make it through some regulatory hurdles). It was fun to have some SoCal brands in the house that I haven’t seen before, with some hoping to ramp up distribution here in NorCal. Over 1,500 guests attended the show, with 300–400 buyers.\u003c/p>\n\u003cp>Here’s a sneak peek at five of the most interesting and high-quality edibles and beverages I spotted at the show that cannabis lovers can look forward to trying very soon.\u003c/p>\n\u003ch2>Camino Gummies by Kiva Confections\u003c/h2>\n\u003cfigure id=\"attachment_130789\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/camino-pineapple-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Kiva launched their new line of Camino gummies at Hall of Flowers. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area cannabis manufacturer \u003ca href=\"http://kivaconfections.com\">Kiva Confections\u003c/a> is known for their Terra Bites (both in blueberry and espresso bean), chocolate Kiva Bars, and their microdoser favorite Petra Mints (in matcha mint and eucalyptus), but now they have a new cannabis-infused gummy product line to share: \u003cstrong>Camino\u003c/strong>. The name refers to California’s El Camino Real, which extends from San Diego all the way to Sonoma.\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>Each of the four gummies has a flavor that pays homage to California produce and regional flavors, and each has its own blend of THC, CBD, and terpenes for a desired effect. Kiva has been working on these recipes and formulations for over two years, integrating both academic terpene research and consumer feedback.\u003c/p>\n\u003cp>The Pineapple Habanero gummies are paired with stimulating sativa terpenes for the perfect daytime gummy (5mg of THC), while the Sparkling Pear Prosecco is designed to be social, with 6mg of CBD and 2mg of THC for a pleasant high without inducing anxiety. The Blenheim Apricot gummy features a hybrid of indica and sativa terpenes for a balanced high (5mg of THC). If you want to chill out, the Wild Berry gummy is a combo of wild blackberry and fresh raspberries with indica terpenes for a laid-back high (5mg of THC). I had a chance to taste unmedicated samples at the show, and each had bright flavor, a pleasant texture, and the shape makes it easy to bite or cut into two for a microdose.\u003c/p>\n\u003cp>Camino gummies will be available starting at the end of October in California.\u003c/p>\n\u003ch2>Mr. Moxey’s Mints\u003c/h2>\n\u003cfigure id=\"attachment_130790\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/mr-moxeys-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Mr. Moxey's Mints are coming to California. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I was on a cannabis research trip in Washington a year ago, I fell in love with these award-winning and low-dose mints that, like the Camino gummies, are synthesized for a specific experience and mental state, although these mints depend upon herbal ingredients (or “\u003ca href=\"https://www.moxeysmints.com/herbal-allies\">allies\u003c/a>,” as they call them). And guess what: \u003ca href=\"https://www.moxeysmints.com\">Mr. Moxey’s Mints\u003c/a> are coming to California! They are targeting mid-November to be in dispensaries.\u003c/p>\n\u003cp>There’s the Energizing Peppermint, with Siberian ginseng and gingko (5mg THC per mint), while the Balance Peppermint version is a 1:1 blend of hybrid 5mg THC and 5mg CBD—there’s also the CBD Peppermint, with 5mg CBD and 1mg THC per mint, plus Indian gooseberry to support rejuvenation and echinacea to boost immunity. If you want to chillax, the Relaxing Cinnamon mint includes California poppy to relieve tension and chamomile to chill you out (5mg of THC). And if you want some balance and rejuvenation, the CBD ginger mints have 5mg CBD and 1mg THC per mint, plus Indian gooseberry and echinacea (they have a great spicy kick to them). I look forward to seeing tins of these well-made microdoser mints in California soon!\u003c/p>\n\u003ch2>Dr. Norm’s Cookies\u003c/h2>\n\u003cfigure id=\"attachment_130792\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130792\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/drnorms-e1539243766996-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Dr. Norm's cookies come in all kinds of variations, including a new CBD version. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.doctornorms.com\">Dr. Norm's\u003c/a> is a family-owned cookie company is based in Southern California, but they just expanded their distribution to Northern California, so you should be seeing their cookie bags around more (you can order them on Eaze). Their brand is based around their mom’s recipe for chocolate chip cookies (she would put Heath Bar toffee and pecans in them), but leave it to the kids to add some cannabis distillate to the cookies. Those crazy kids.\u003c/p>\n\u003cp>The cookie line has a variety of THC doses: 5mg, 10mg, or 25mg, and they just released two more kinds. One is their 10mg THC peanut butter-chocolate cookie (and it’s vegan!). Another is their peanut butter-chocolate cookie made with 15mg of CBD (originally sourced from hemp, but now from cannabis), so it’s non-intoxicating, and can be great for relaxation, reducing inflammation, and pain. Coming very soon is a 1:1 cookie, with 10mg CBD and 10mg THC, in chocolate and peanut butter.\u003c/p>\n\u003cp>The cookies have a nice balance of chewy and crunchy, they don’t taste like mass-produced cookies, and you shouldn’t notice a weedy taste. They’re tasty, so you don’t want to mindlessly snack on them—decide your consumption ahead of time, take the cookie (or cookies) out of the bag, and then put them away. Yup, even if they’re 40 calories and under. Re-enacting Cookie Monster on THC-infused cookies is asking for trouble.\u003c/p>\n\u003ch2>Shane’s Tea\u003c/h2>\n\u003cfigure id=\"attachment_130793\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/shanes-tea-800x1066.jpg\" alt=\"\" width=\"800\" height=\"1066\">\u003cfigcaption class=\"wp-caption-text\">Shane's Tea will come in three different iced tea flavors. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Iced tea fans will want to keep their eyes peeled for this line of teas (\u003ca href=\"http://www.shanestea.com\">Shane's Tea\u003c/a>) from founder Shane Coronado, who wanted to create a healthy product that is organic where possible and natural. There are three flavors: the Fifty Fifty with Darjeeling tea and lemon juice (just like an Arnold Palmer), Honey Green made with green tea and honey (my favorite of the bunch), and Raspberry with raspberries and Darjeeling tea (for those who like a sweeter and fruity iced tea). He infuses the teas with cannabis distillate, and they will come in two kinds (in all three flavors): 10mg THC and 25mg CBD, or a CBD-only version (which will launch first).\u003c/p>\n\u003cp>His teas were around before legalization (in 2014), but are currently off the shelves while he’s ramping up to get the product ready for the adult-use market. He plans to launch the teas in spring 2019, and they will roll out in Southern California first.\u003c/p>\n\u003ch2>Tinley Cocktails\u003c/h2>\n\u003cfigure id=\"attachment_130797\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/tinley-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">The Tinley Margarita will contain 10mg of cannabis (but no alcohol) when it comes out in November. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Are you a fan of margaritas and Moscow mules? What if your drink didn’t have any alcohol in it, but it had 10mg of uplifting Pineapple Jack Sativa instead? Per current regulations, cannabis and alcohol can’t be combined in a product—but making a cannabis beverage that tastes like a cocktail? Yes, please. Both of \u003ca href=\"https://tinleycollective.com\">Tinley Cocktails\u003c/a>'s alcohol-free beverages are single-serve (12 ounces) and unlike their alcoholic counterparts, have fewer calories (the margarita is only 60 calories per serving).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>While Tinley can’t share their process or exact ingredients, they tell me the margarita is infused with tequila (but they remove the alcohol) and lime extract. The Flying Mule is made with ginger beer and lime “essence,” and is quite refreshing and easy to drink (so keep an eye on it). You can expect to feel some effects in 15–20 minutes, and they tell me it packs a pleasant head high and euphoria.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After going through some batch-testing issues (like many other cannabis manufacturers right now—testing is posing all kinds of challenges, especially for beverages), they hope to be in stock in a couple weeks. They tell me there will be numerous stockists in Northern California. Cheers!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Best Sonoma Wineries to Visit This Fall",
"title": "Best Sonoma Wineries to Visit This Fall",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Summer’s slow fade into fall brings with it the harvest and many delicious reasons to seek out small, intimate tasting rooms. Some are located on rural country roads, others down quaint and quiet alleys. Many are featuring special food-pairing events and live music through October.\u003c/p>\n\u003ch2>Abbot's Passage, Sonoma\u003c/h2>\n\u003cp>27 E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-939-3017\u003cbr>\n\u003ca href=\"http://abbotspassage.com\">abbotspassage.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130897\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg\" alt=\"Abbot's Passage.\" width=\"1024\" height=\"646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-960x606.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Abbot's Passage. \u003ccite>(Robbi Pengelly/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Katie Bundschu is the sixth-generation vintner behind this label of five limited-production wines made from field blends grown in small local vineyards. They range from a Chenin Blanc-Verdejo white blend called Sightline to a Cabernet Sauvignon dubbed Due West made from Moon Mountain AVA fruit. Three or four tastes are available ($25 or $30). The tasting room also features merchandise for the adventurous traveler, and offers interesting workshops. Each workshop includes a glass of wine; space is limited.\u003c/p>\n\u003ch2>Bowman Cellars, Graton\u003c/h2>\n\u003cp>9010 Graton Road\u003cbr>\nGraton\u003cbr>\n707-827-3391\u003cbr>\n\u003ca href=\"http://bowmancellars.com\">bowmancellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130899\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130899\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg\" alt=\"Bowman Cellars.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bowman Cellars. \u003ccite>(Bowman Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This recently opened tasting room spotlights the Bowman family’s Chardonnay, Pinot Noir, Cabernet Sauvignon, and a blanc de noir sparkler. They founded their winery in 2013, launched the brand in 2017, and opened for tastings a few months ago. In addition to the tasting fee of $15, wines are also sold by the glass, and with advance reservations you can enjoy food pairings (a grilled truffle-cheddar cheese sandwich, for instance).\u003c/p>\n\u003ch2>Davis Family Vineyards, Healdsburg\u003c/h2>\n\u003cp>52 Front St.\u003cbr>\nHealdsburg\u003cbr>\n707-433-3858\u003cbr>\n\u003ca href=\"http://davisfamilyvineyards.com\">davisfamilyvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130900\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130900\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg\" alt=\"Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \u003ccite>(Will Bucquoy/for the Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The setting is just a few blocks from the hustle and bustle of the Healdsburg Plaza, and overlooking the Russian River. Guy Davis has been making excellent Pinot Noir, Zinfandel, and Syrah for many years, and the whole family chips in to help. Try the wines for a $10 fee, and add a cheese pairing for two or box lunches made from local ingredients (advance reservations required). There’s even a bocce court. Open Thursday through Monday for walk-ins, other days by appointment.\u003c/p>\n\u003ch2>DeLorimier Winery, Geyserville\u003c/h2>\n\u003cp>2001 Highway 128\u003cbr>\nGeyserville\u003cbr>\n800-546-7718\u003cbr>\n\u003ca href=\"http://delorimierwinery.com\">delorimierwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130901\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg\" alt=\"DeLorimier Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">DeLorimier Winery. \u003ccite>(DeLorimier Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Down a lane off Highway 128, deLorimier produces Cabernet Sauvignon from many Dry Creek Valley and Alexander Valley vineyards. A flight of wines ($15) might begin with an estateSauvignon Blanc and estate Chardonnay, then progress to Primitivo and Cabernet. The “rare and reserve” Cabernet tasting ($45) is available twice daily Wednesdays through Sundays, with advance reservations.\u003c/p>\n\u003ch2>Enkidu, Sonoma\u003c/h2>\n\u003cp>520 Broadway\u003cbr>\nSonoma\u003cbr>\n707-833-6100\u003cbr>\n\u003ca href=\"http://enkiduwines.com\">enkiduwines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130902\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ENKIDUVINES.jpg\" alt=\"Vines at Enkidu.\" width=\"960\" height=\"746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-800x622.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-768x597.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-375x291.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-520x404.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Vines at Enkidu. \u003ccite>(Enkidu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The limited production wines available on the tasting menu at Enkidu include Chardonnay, Sauvignon Blanc, Pinot Noir, Zinfandel, Syrah, and Petite Sirah. Enkidu also makes Odyssey Syrah, with pomegranate and blackberry flavors. Winemaker and owner Phillip Staehle uses fruit from the Russian River Valley and also Lake County, among other locations. The tasting fee is $15, waived with $50 wine purchase.\u003c/p>\n\u003ch2>Harvest Moon Estate & Winery, Santa Rosa\u003c/h2>\n\u003cp>2192 Olivet Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5738711\u003cbr>\n\u003ca href=\"http://harvestmoonwinery.com\">harvestmoonwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130903\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg\" alt=\"The Harvest Moon estate.\" width=\"1024\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-800x375.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-768x360.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-1020x478.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-960x450.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-240x113.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-375x176.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-520x244.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Harvest Moon estate. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to see how grapes are made into wine, Harvest Moon invites you to sit and sip on its patio and watch the activity of the harvest firsthand. Two tasting flights are offered ($15 each), one of still wines and one of sparklers. On weekends this includes the estate dry sparkling Gewürztraminer, a sparkling Pinot Noir rouge, and even a sparkling Zinfandel. Estate olive oils are also for sale.\u003c/p>\n\u003ch2>Highway 12 Winery, Sonoma\u003c/h2>\n\u003cp>498 First St. E.\u003cbr>\nSonoma\u003cbr>\n707-938-8091\u003cbr>\n\u003ca href=\"http://highway-12winery.com\">highway-12winery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130904\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130904\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg\" alt=\"Highway 12 Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Highway 12 Winery. \u003ccite>(Highway 12 Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Complimentary tastings are rare in Wine Country, but Highway 12 offers tastes of its current releases – from a Sauvignon Blanc to a Cabernet Sauvignon – free of charge. For a $10 fee, step up to a selection of limited and reserve wines. These include a Bordeaux blend, Syrah, and Cabernet Franc. Ask about their Highwayman Proprietary Red Blend, a past “Best of Class” winner at the Sonoma County Harvest Fair. Founders and winemakers Michael Sebastiani and Paul Giusto also produce wines under the Carneros Highway label.\u003c/p>\n\u003ch2>Inman Family Wines, Santa Rosa\u003c/h2>\n\u003cp>3900 Piner Road\u003cbr>\nSanta Rosa\u003cbr>\n707-293-9576\u003cbr>\n\u003ca href=\"http://inmanfamilywines.com\">inmanfamilywines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130905\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130905\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg\" alt=\"Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Kathleen Inman established her namesake winery in 2000. She also farms a 10-acre parcel in the Russian River Valley called the Olivet Grange Vineyard. From this vineyard Inman coaxes stellar Pinot Noir, which accounts for most of the output of this small-production winery. The tasting room offers a flight of whites and reds ($20), including a rosé of Pinot, Chardonnay, Pinot Gris, two Pinot Noirs, and a red blend called Whole Buncha Love. Inman also makes sparkling wine, including the estate-grown Whole Buncha Bubbles. Walk-ins are welcome for wine sales; tastings are by appointment only Thursdays through Mondays.\u003c/p>\n\u003ch2>Jean Edwards Cellars, Sonoma\u003c/h2>\n\u003cp>29-C E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-935-5952\u003cbr>\n\u003ca href=\"http://jeanedwardscellars.com\">jeanedwardscellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130906\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130906\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.jpg\" alt=\"Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon.\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon. \u003ccite>(Robbi Pengelly/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the new kids on the block – located in the Sonoma Court Shops – this tasting room offers a flight of four Cabernet Sauvignons ($25). Other options are Rhône-style wines such as a cuvée blend (under the Cooper’s Cuvée label), along with Merlot and Sauvignon Blanc. The grapes are primarily sourced from vineyards in Napa Valley, including the Mount Veeder, Rutherford, Calistoga, and Oak Knoll AVAs. Founded in 2004, Jean Edwards Cellars has an annual production of about 700 cases.\u003c/p>\n\u003ch2>Kokomo Winery, Healdsburg\u003c/h2>\n\u003cp>4791 Dry Creek Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-0200\u003cbr>\n\u003ca href=\"http://kokomowines.com\">kokomowines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130907\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130907\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg\" alt=\"Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Erik Miller and grower Randy Peters had a lot to celebrate this summer, when their Kokomo 2016 Pinot Noir Gopher Hills Block captured a perfect score of 100 at the North Coast Wine Challenge competition. That particular wine is sold out, but Kokomo makes many other varietals, including an award-winning Cabernet and a Grenache rosé. A tasting flight is $10; other experiences (reservations required) include two wine and cheese pairings (both $25).\u003c/p>\n\u003ch2>Locals Tasting Room, Geyserville\u003c/h2>\n\u003cp>21023-A Geyserville Ave.\u003cbr>\nGeyserville\u003cbr>\n707-857-4900\u003cbr>\n\u003ca href=\"http://localstastingroom.com\">localstastingroom.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130909\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg\" alt=\"Locals Tasting Room.\" width=\"1024\" height=\"527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-800x412.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-768x395.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-1020x525.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-960x494.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-240x124.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-375x193.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-520x268.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Locals Tasting Room. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What happens when you bring together under one roof approximately 60 wines made by nine small boutique wineries, where they can all be sampled? You have a wine collective, in operation on Geyserville’s main drag for 16 years. Even better, tasting at Locals is complimentary. Choose from a wide assortment of varietals, produced primarily from Sonoma County fruit (with a few exceptions). One award-winning and particularly lauded wine on the tasting menu is the William Gordon Alexander Valley Cabernet Sauvignon.\u003c/p>\n\u003ch2>Moshin Vineyards, Healdsburg\u003c/h2>\n\u003cp>10295 Westside Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-5499\u003cbr>\n\u003ca href=\"http://moshinvineyards.com\">moshinvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130910\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg\" alt=\"Moshin Vineyards.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Moshin Vineyards. \u003ccite>(Dave's Travel Corner)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous tasting experiences are available at Moshin, accompanied by rotating art exhibits. A basic tasting is $15; seated tastings, cellar and vineyard tours and tastings, and a deluxe tour and tasting range from $30 to $120 (reservations required). Pinot Noir is the star, with up to 12 selections produced annually. Moshin also makes Sauvignon Blanc, Chardonnay, Zinfandel, Petite Sirah, and Merlot. It also produces a port-style dessert wine called Whisper in the Dark. Look for the large hummingbird sculpture at the winery’s entrance.\u003c/p>\n\u003ch2>Pedroncelli Winery & Vineyards, Geyserville\u003c/h2>\n\u003cp>1220 Canyon Road\u003cbr>\nGeyserville\u003cbr>\n707-857-3531\u003cbr>\n\u003ca href=\"http://pedroncelli.com\">pedroncelli.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130911\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg\" alt=\"Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \" width=\"1024\" height=\"660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-1020x657.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-520x335.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now in its 91st year, the Pedroncelli family business spans four generations of working the land and creating their flagship Zinfandels and Cabernet Sauvignons. It is the oldest family- owned winery in the Dry Creek Valley, and it welcomes visitors to enjoy a five-wine tasting flight for $10. This might include Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, and signature Cabernets and Zins. Enhanced experiences include a tasting paired with cheese, a heritage tour and tasting, and a lunch and tasting option ($25 to $35, with reservations).\u003c/p>\n\u003ch2>Silver Oak Cellars, Healdsburg\u003c/h2>\n\u003cp>7300 Highway 128\u003cbr>\nHealdsburg\u003cbr>\n707-942-7082\u003cbr>\n\u003ca href=\"http://silveroak.com\">silveroak.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg\" alt=\"Silver Oak Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Silver Oak Cellars. \u003ccite>(Silver Oak Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticipation is over. This brand-new facilityopened earlier in the summer for those seeking exceptional Cabernet Sauvignon. Based in NapaValley, Silver Oak built this structure using the latest in green construction techniques and reclaimed materials. It sits on a property originally deeded to Cyrus Alexander, and the surrounding 75 acres are planted to Cabernet grapes. Walk-in tastings are $20, while the Silver Tour and Tasting is $30. Private tours, seated tastings, and food-and-wine pairings can also be arranged ($30 to $90).\u003c/p>\n\u003ch2>Tara Bella Winery & Vineyards, Santa Rosa\u003c/h2>\n\u003cp>3701 Viking Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5449049\u003cbr>\n\u003ca href=\"http://tarabellawinery.com\">tarabellawinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130913\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-full wp-image-130913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg\" alt=\"Tara Bella Winery & Vineyards.\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg 480w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-240x320.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-375x500.jpeg 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Tara Bella Winery & Vineyards. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A bit off the beaten track in the Russian River Valley AVA, Tara Bella welcomes visitors by appointment only. The boutique winery produces an estate Cabernet Sauvignon and a reserve Cabernet, from grapes grown on the property in separate vineyards only steps away from each other. (Yes, Cabernet in Pinot Noir-intensive Russian River Valley.) All the farming, winemaking, bottling, and labeling take place here, and the bottle closures are hand-dipped in red wax. The lovely two-story structure that greets visitors is the cellar room and tasting room. A spacious suite on the second floor is available for booking; check with the winery for details.\u003c/p>\n\u003ch2>Trattore Farms, Geyserville\u003c/h2>\n\u003cp>7878 Dry Creek Road\u003cbr>\nGeyserville\u003cbr>\n707-431-7200\u003cbr>\n\u003ca href=\"http://trattorefarms.com\">trattorefarms.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130914\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg\" alt=\"Trattore Estate Wines from the Dry Creek Valley.\" width=\"1024\" height=\"735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-520x373.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Trattore Estate Wines from the Dry Creek Valley. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Tasting” at Trattore includes wine, food, and estate olive oils. It specializes in Rhône varietals such as Grenache, Syrah, Mourvèdre, Roussanne, Marsanne and Viognier, and also produces Pinot Noir, Zinfandel, and others. Tasting fees are $20 (estate wines) and $30 (reserve). Sink your teeth into a panini sandwich ($25, including a glass of wine), or a charcuterie option ($30). On Sundays through October, order a wood-fired pizza to pair with your wine. Ten acres of olive orchards supply the assortment of flavored oils available for tasting, milled on-site. A vineyard, olive orchard, and olive mill tour is also available. If you love old tractors and gorgeous vistas, don’t miss this tasting room.\u003c/p>\n\u003ch2>Trecini Cellars, Santa Rosa\u003c/h2>\n\u003cp>684 Seventh St.\u003cbr>\nSanta Rosa\u003cbr>\n707-525-9400\u003cbr>\n\u003ca href=\"http://treciniwinery.com\">treciniwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130915\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/TRECINI.jpg\" alt=\"Trecini Sauvignon Blanc.\" width=\"960\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Trecini Sauvignon Blanc. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aficionados of Sauvignon Blanc, take note: Trecini’s Russian River Valley Sauvignon Blanc is a multiple award winner. The Vicini family also produces Zinfandel from their vineyards in the Rockpile AVA, along with Merlot and Pinot Noir. After a long restaurant career, Italian- born John Vicini began growing grapes, and the family now sources from several of its vineyards. The seated tasting ($15) takes place in an intimate setting. Walk-ins are welcome, but calling ahead is encouraged to make certain space is available.\u003c/p>\n\u003ch2>VJB Cellars, Kenwood\u003c/h2>\n\u003cp>60 Shaw Ave.\u003cbr>\nKenwood\u003cbr>\n707-833-2300\u003cbr>\n\u003ca href=\"http://vjbcellars.com\">vjbcellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130916\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg\" alt=\"VJB Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">VJB Cellars. \u003ccite>(VJB Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Belmonte family established their winery 15 years ago and opened this showplace tasting room and marketplace in 2012. The family grows Italian wine varietals not often seen in California, such as Montepulciano and Aglianico. They also produce Sangiovese and a red wine called Dante, a blend of Cabernet Sauvignon and Sangiovese. Tastings begin at $15 (no appointment necessary). Experiences requiring reservations include a seated tasting in the piazza ($35), and the “owner’s” tasting in an intimate setting with members of the Belmonte family ($125).\u003c/p>\n\u003ch2>Zialena Winery, Geyserville\u003c/h2>\n\u003cp>21112 River Road\u003cbr>\nGeyserville\u003cbr>\n707-955-5992\u003cbr>\n\u003ca href=\"http://zialena.com\">zialena.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg\" alt=\"Zialena Winery.\" width=\"1024\" height=\"575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-520x292.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Zialena Winery. \u003ccite>(Zialena Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Come for the wine, stay to enjoy this sleek, modern facility east of Geyserville that opened less than two years ago. The Mazzoni grape-growing family produces Zinfandel, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and a red blend called Cappella. Taste a flight of four wines for $15; add $10 to try two more wines from the library or reserve collection. Current production is about 3,000 cases. Fun fact: The Mazzoni brother-sister team running the winery named it Zialena (“Aunt Lena”) after their great aunt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-to-visit-this-fall/#slide-1\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Small, intimate tasting rooms to visit this fall - some located on rural country roads, others down quaint and quiet alleys.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Summer’s slow fade into fall brings with it the harvest and many delicious reasons to seek out small, intimate tasting rooms. Some are located on rural country roads, others down quaint and quiet alleys. Many are featuring special food-pairing events and live music through October.\u003c/p>\n\u003ch2>Abbot's Passage, Sonoma\u003c/h2>\n\u003cp>27 E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-939-3017\u003cbr>\n\u003ca href=\"http://abbotspassage.com\">abbotspassage.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130897\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg\" alt=\"Abbot's Passage.\" width=\"1024\" height=\"646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-960x606.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Abbot's Passage. \u003ccite>(Robbi Pengelly/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Katie Bundschu is the sixth-generation vintner behind this label of five limited-production wines made from field blends grown in small local vineyards. They range from a Chenin Blanc-Verdejo white blend called Sightline to a Cabernet Sauvignon dubbed Due West made from Moon Mountain AVA fruit. Three or four tastes are available ($25 or $30). The tasting room also features merchandise for the adventurous traveler, and offers interesting workshops. Each workshop includes a glass of wine; space is limited.\u003c/p>\n\u003ch2>Bowman Cellars, Graton\u003c/h2>\n\u003cp>9010 Graton Road\u003cbr>\nGraton\u003cbr>\n707-827-3391\u003cbr>\n\u003ca href=\"http://bowmancellars.com\">bowmancellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130899\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130899\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg\" alt=\"Bowman Cellars.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bowman Cellars. \u003ccite>(Bowman Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This recently opened tasting room spotlights the Bowman family’s Chardonnay, Pinot Noir, Cabernet Sauvignon, and a blanc de noir sparkler. They founded their winery in 2013, launched the brand in 2017, and opened for tastings a few months ago. In addition to the tasting fee of $15, wines are also sold by the glass, and with advance reservations you can enjoy food pairings (a grilled truffle-cheddar cheese sandwich, for instance).\u003c/p>\n\u003ch2>Davis Family Vineyards, Healdsburg\u003c/h2>\n\u003cp>52 Front St.\u003cbr>\nHealdsburg\u003cbr>\n707-433-3858\u003cbr>\n\u003ca href=\"http://davisfamilyvineyards.com\">davisfamilyvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130900\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130900\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg\" alt=\"Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \u003ccite>(Will Bucquoy/for the Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The setting is just a few blocks from the hustle and bustle of the Healdsburg Plaza, and overlooking the Russian River. Guy Davis has been making excellent Pinot Noir, Zinfandel, and Syrah for many years, and the whole family chips in to help. Try the wines for a $10 fee, and add a cheese pairing for two or box lunches made from local ingredients (advance reservations required). There’s even a bocce court. Open Thursday through Monday for walk-ins, other days by appointment.\u003c/p>\n\u003ch2>DeLorimier Winery, Geyserville\u003c/h2>\n\u003cp>2001 Highway 128\u003cbr>\nGeyserville\u003cbr>\n800-546-7718\u003cbr>\n\u003ca href=\"http://delorimierwinery.com\">delorimierwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130901\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg\" alt=\"DeLorimier Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">DeLorimier Winery. \u003ccite>(DeLorimier Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Down a lane off Highway 128, deLorimier produces Cabernet Sauvignon from many Dry Creek Valley and Alexander Valley vineyards. A flight of wines ($15) might begin with an estateSauvignon Blanc and estate Chardonnay, then progress to Primitivo and Cabernet. The “rare and reserve” Cabernet tasting ($45) is available twice daily Wednesdays through Sundays, with advance reservations.\u003c/p>\n\u003ch2>Enkidu, Sonoma\u003c/h2>\n\u003cp>520 Broadway\u003cbr>\nSonoma\u003cbr>\n707-833-6100\u003cbr>\n\u003ca href=\"http://enkiduwines.com\">enkiduwines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130902\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ENKIDUVINES.jpg\" alt=\"Vines at Enkidu.\" width=\"960\" height=\"746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-800x622.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-768x597.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-375x291.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-520x404.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Vines at Enkidu. \u003ccite>(Enkidu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The limited production wines available on the tasting menu at Enkidu include Chardonnay, Sauvignon Blanc, Pinot Noir, Zinfandel, Syrah, and Petite Sirah. Enkidu also makes Odyssey Syrah, with pomegranate and blackberry flavors. Winemaker and owner Phillip Staehle uses fruit from the Russian River Valley and also Lake County, among other locations. The tasting fee is $15, waived with $50 wine purchase.\u003c/p>\n\u003ch2>Harvest Moon Estate & Winery, Santa Rosa\u003c/h2>\n\u003cp>2192 Olivet Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5738711\u003cbr>\n\u003ca href=\"http://harvestmoonwinery.com\">harvestmoonwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130903\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg\" alt=\"The Harvest Moon estate.\" width=\"1024\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-800x375.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-768x360.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-1020x478.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-960x450.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-240x113.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-375x176.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-520x244.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Harvest Moon estate. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to see how grapes are made into wine, Harvest Moon invites you to sit and sip on its patio and watch the activity of the harvest firsthand. Two tasting flights are offered ($15 each), one of still wines and one of sparklers. On weekends this includes the estate dry sparkling Gewürztraminer, a sparkling Pinot Noir rouge, and even a sparkling Zinfandel. Estate olive oils are also for sale.\u003c/p>\n\u003ch2>Highway 12 Winery, Sonoma\u003c/h2>\n\u003cp>498 First St. E.\u003cbr>\nSonoma\u003cbr>\n707-938-8091\u003cbr>\n\u003ca href=\"http://highway-12winery.com\">highway-12winery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130904\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130904\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg\" alt=\"Highway 12 Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Highway 12 Winery. \u003ccite>(Highway 12 Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Complimentary tastings are rare in Wine Country, but Highway 12 offers tastes of its current releases – from a Sauvignon Blanc to a Cabernet Sauvignon – free of charge. For a $10 fee, step up to a selection of limited and reserve wines. These include a Bordeaux blend, Syrah, and Cabernet Franc. Ask about their Highwayman Proprietary Red Blend, a past “Best of Class” winner at the Sonoma County Harvest Fair. Founders and winemakers Michael Sebastiani and Paul Giusto also produce wines under the Carneros Highway label.\u003c/p>\n\u003ch2>Inman Family Wines, Santa Rosa\u003c/h2>\n\u003cp>3900 Piner Road\u003cbr>\nSanta Rosa\u003cbr>\n707-293-9576\u003cbr>\n\u003ca href=\"http://inmanfamilywines.com\">inmanfamilywines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130905\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130905\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg\" alt=\"Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Kathleen Inman established her namesake winery in 2000. She also farms a 10-acre parcel in the Russian River Valley called the Olivet Grange Vineyard. From this vineyard Inman coaxes stellar Pinot Noir, which accounts for most of the output of this small-production winery. The tasting room offers a flight of whites and reds ($20), including a rosé of Pinot, Chardonnay, Pinot Gris, two Pinot Noirs, and a red blend called Whole Buncha Love. Inman also makes sparkling wine, including the estate-grown Whole Buncha Bubbles. Walk-ins are welcome for wine sales; tastings are by appointment only Thursdays through Mondays.\u003c/p>\n\u003ch2>Jean Edwards Cellars, Sonoma\u003c/h2>\n\u003cp>29-C E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-935-5952\u003cbr>\n\u003ca href=\"http://jeanedwardscellars.com\">jeanedwardscellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130906\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130906\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.jpg\" alt=\"Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon.\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon. \u003ccite>(Robbi Pengelly/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the new kids on the block – located in the Sonoma Court Shops – this tasting room offers a flight of four Cabernet Sauvignons ($25). Other options are Rhône-style wines such as a cuvée blend (under the Cooper’s Cuvée label), along with Merlot and Sauvignon Blanc. The grapes are primarily sourced from vineyards in Napa Valley, including the Mount Veeder, Rutherford, Calistoga, and Oak Knoll AVAs. Founded in 2004, Jean Edwards Cellars has an annual production of about 700 cases.\u003c/p>\n\u003ch2>Kokomo Winery, Healdsburg\u003c/h2>\n\u003cp>4791 Dry Creek Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-0200\u003cbr>\n\u003ca href=\"http://kokomowines.com\">kokomowines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130907\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130907\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg\" alt=\"Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Erik Miller and grower Randy Peters had a lot to celebrate this summer, when their Kokomo 2016 Pinot Noir Gopher Hills Block captured a perfect score of 100 at the North Coast Wine Challenge competition. That particular wine is sold out, but Kokomo makes many other varietals, including an award-winning Cabernet and a Grenache rosé. A tasting flight is $10; other experiences (reservations required) include two wine and cheese pairings (both $25).\u003c/p>\n\u003ch2>Locals Tasting Room, Geyserville\u003c/h2>\n\u003cp>21023-A Geyserville Ave.\u003cbr>\nGeyserville\u003cbr>\n707-857-4900\u003cbr>\n\u003ca href=\"http://localstastingroom.com\">localstastingroom.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130909\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg\" alt=\"Locals Tasting Room.\" width=\"1024\" height=\"527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-800x412.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-768x395.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-1020x525.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-960x494.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-240x124.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-375x193.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-520x268.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Locals Tasting Room. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What happens when you bring together under one roof approximately 60 wines made by nine small boutique wineries, where they can all be sampled? You have a wine collective, in operation on Geyserville’s main drag for 16 years. Even better, tasting at Locals is complimentary. Choose from a wide assortment of varietals, produced primarily from Sonoma County fruit (with a few exceptions). One award-winning and particularly lauded wine on the tasting menu is the William Gordon Alexander Valley Cabernet Sauvignon.\u003c/p>\n\u003ch2>Moshin Vineyards, Healdsburg\u003c/h2>\n\u003cp>10295 Westside Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-5499\u003cbr>\n\u003ca href=\"http://moshinvineyards.com\">moshinvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130910\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg\" alt=\"Moshin Vineyards.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Moshin Vineyards. \u003ccite>(Dave's Travel Corner)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous tasting experiences are available at Moshin, accompanied by rotating art exhibits. A basic tasting is $15; seated tastings, cellar and vineyard tours and tastings, and a deluxe tour and tasting range from $30 to $120 (reservations required). Pinot Noir is the star, with up to 12 selections produced annually. Moshin also makes Sauvignon Blanc, Chardonnay, Zinfandel, Petite Sirah, and Merlot. It also produces a port-style dessert wine called Whisper in the Dark. Look for the large hummingbird sculpture at the winery’s entrance.\u003c/p>\n\u003ch2>Pedroncelli Winery & Vineyards, Geyserville\u003c/h2>\n\u003cp>1220 Canyon Road\u003cbr>\nGeyserville\u003cbr>\n707-857-3531\u003cbr>\n\u003ca href=\"http://pedroncelli.com\">pedroncelli.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130911\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg\" alt=\"Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \" width=\"1024\" height=\"660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-1020x657.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-520x335.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now in its 91st year, the Pedroncelli family business spans four generations of working the land and creating their flagship Zinfandels and Cabernet Sauvignons. It is the oldest family- owned winery in the Dry Creek Valley, and it welcomes visitors to enjoy a five-wine tasting flight for $10. This might include Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, and signature Cabernets and Zins. Enhanced experiences include a tasting paired with cheese, a heritage tour and tasting, and a lunch and tasting option ($25 to $35, with reservations).\u003c/p>\n\u003ch2>Silver Oak Cellars, Healdsburg\u003c/h2>\n\u003cp>7300 Highway 128\u003cbr>\nHealdsburg\u003cbr>\n707-942-7082\u003cbr>\n\u003ca href=\"http://silveroak.com\">silveroak.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg\" alt=\"Silver Oak Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Silver Oak Cellars. \u003ccite>(Silver Oak Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticipation is over. This brand-new facilityopened earlier in the summer for those seeking exceptional Cabernet Sauvignon. Based in NapaValley, Silver Oak built this structure using the latest in green construction techniques and reclaimed materials. It sits on a property originally deeded to Cyrus Alexander, and the surrounding 75 acres are planted to Cabernet grapes. Walk-in tastings are $20, while the Silver Tour and Tasting is $30. Private tours, seated tastings, and food-and-wine pairings can also be arranged ($30 to $90).\u003c/p>\n\u003ch2>Tara Bella Winery & Vineyards, Santa Rosa\u003c/h2>\n\u003cp>3701 Viking Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5449049\u003cbr>\n\u003ca href=\"http://tarabellawinery.com\">tarabellawinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130913\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-full wp-image-130913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg\" alt=\"Tara Bella Winery & Vineyards.\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg 480w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-240x320.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-375x500.jpeg 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Tara Bella Winery & Vineyards. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A bit off the beaten track in the Russian River Valley AVA, Tara Bella welcomes visitors by appointment only. The boutique winery produces an estate Cabernet Sauvignon and a reserve Cabernet, from grapes grown on the property in separate vineyards only steps away from each other. (Yes, Cabernet in Pinot Noir-intensive Russian River Valley.) All the farming, winemaking, bottling, and labeling take place here, and the bottle closures are hand-dipped in red wax. The lovely two-story structure that greets visitors is the cellar room and tasting room. A spacious suite on the second floor is available for booking; check with the winery for details.\u003c/p>\n\u003ch2>Trattore Farms, Geyserville\u003c/h2>\n\u003cp>7878 Dry Creek Road\u003cbr>\nGeyserville\u003cbr>\n707-431-7200\u003cbr>\n\u003ca href=\"http://trattorefarms.com\">trattorefarms.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130914\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg\" alt=\"Trattore Estate Wines from the Dry Creek Valley.\" width=\"1024\" height=\"735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-520x373.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Trattore Estate Wines from the Dry Creek Valley. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Tasting” at Trattore includes wine, food, and estate olive oils. It specializes in Rhône varietals such as Grenache, Syrah, Mourvèdre, Roussanne, Marsanne and Viognier, and also produces Pinot Noir, Zinfandel, and others. Tasting fees are $20 (estate wines) and $30 (reserve). Sink your teeth into a panini sandwich ($25, including a glass of wine), or a charcuterie option ($30). On Sundays through October, order a wood-fired pizza to pair with your wine. Ten acres of olive orchards supply the assortment of flavored oils available for tasting, milled on-site. A vineyard, olive orchard, and olive mill tour is also available. If you love old tractors and gorgeous vistas, don’t miss this tasting room.\u003c/p>\n\u003ch2>Trecini Cellars, Santa Rosa\u003c/h2>\n\u003cp>684 Seventh St.\u003cbr>\nSanta Rosa\u003cbr>\n707-525-9400\u003cbr>\n\u003ca href=\"http://treciniwinery.com\">treciniwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130915\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/TRECINI.jpg\" alt=\"Trecini Sauvignon Blanc.\" width=\"960\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Trecini Sauvignon Blanc. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aficionados of Sauvignon Blanc, take note: Trecini’s Russian River Valley Sauvignon Blanc is a multiple award winner. The Vicini family also produces Zinfandel from their vineyards in the Rockpile AVA, along with Merlot and Pinot Noir. After a long restaurant career, Italian- born John Vicini began growing grapes, and the family now sources from several of its vineyards. The seated tasting ($15) takes place in an intimate setting. Walk-ins are welcome, but calling ahead is encouraged to make certain space is available.\u003c/p>\n\u003ch2>VJB Cellars, Kenwood\u003c/h2>\n\u003cp>60 Shaw Ave.\u003cbr>\nKenwood\u003cbr>\n707-833-2300\u003cbr>\n\u003ca href=\"http://vjbcellars.com\">vjbcellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130916\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg\" alt=\"VJB Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">VJB Cellars. \u003ccite>(VJB Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Belmonte family established their winery 15 years ago and opened this showplace tasting room and marketplace in 2012. The family grows Italian wine varietals not often seen in California, such as Montepulciano and Aglianico. They also produce Sangiovese and a red wine called Dante, a blend of Cabernet Sauvignon and Sangiovese. Tastings begin at $15 (no appointment necessary). Experiences requiring reservations include a seated tasting in the piazza ($35), and the “owner’s” tasting in an intimate setting with members of the Belmonte family ($125).\u003c/p>\n\u003ch2>Zialena Winery, Geyserville\u003c/h2>\n\u003cp>21112 River Road\u003cbr>\nGeyserville\u003cbr>\n707-955-5992\u003cbr>\n\u003ca href=\"http://zialena.com\">zialena.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg\" alt=\"Zialena Winery.\" width=\"1024\" height=\"575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-520x292.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Zialena Winery. \u003ccite>(Zialena Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Come for the wine, stay to enjoy this sleek, modern facility east of Geyserville that opened less than two years ago. The Mazzoni grape-growing family produces Zinfandel, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and a red blend called Cappella. Taste a flight of four wines for $15; add $10 to try two more wines from the library or reserve collection. Current production is about 3,000 cases. Fun fact: The Mazzoni brother-sister team running the winery named it Zialena (“Aunt Lena”) after their great aunt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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},
"closealltabs": {
"id": "closealltabs",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
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"id": "freakonomics-radio",
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"source": "WaitWhat"
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"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.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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