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"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
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"disqusTitle": "Rosh Hashanah Recipes, Kosher and Gluten-Free, from The Modern Menu and Nosh on This",
"title": "Rosh Hashanah Recipes, Kosher and Gluten-Free, from The Modern Menu and Nosh on This",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>L'shanah tovah! Our favorite early local apple varieties--Pink Pearls, Gravensteins--have been in the markets for only a week or two, and already it's time to dunk them in honey. \u003c/p>\n\u003cp>Dipping apples in honey is a traditional way to celebrate \u003ca href=\"http://en.wikipedia.org/wiki/Rosh_Hashanah\">Rosh Hashanah\u003c/a>, the Jewish New Year, which begins this year at sundown on Wednesday, Sept 4, and continues through Friday, Sept 6. The practice is meant to celebrate the coming of a sweet year, full of joy and prosperity. Challah, the egg bread typically served on Friday nights, is made richer and sweeter, often with raisins added, and shaped into a towering round rather than the usual oval or rectangular braid. It, too, is dipped in honey before the meal. At lunch and dinner, foods that are sour or bitter are avoided, replaced by savory dishes with a hint of sweetness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/modernmenudisplay600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/modernmenudisplay600.jpg\" alt=\"The Modern Menu by Kim Kushner\" width=\"400\" class=\"aligncenter size-full wp-image-69342\">\u003c/a>\u003c/p>\n\u003cp>For this year's holiday meals, I've found contemporary inspiration in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/9652296325/kqedorg-20\">The Modern Menu\u003c/a> by Kim Kushner, a kosher private chef and cooking teacher. Kushner's palate comes with a cosmopolitan variety of influences, from the Mediterranean and Middle East to Asia and India, to reflect the way we eat now. After spending her childhood summers in Israel (her Moroccan-born, Israeli-raised mother was one of 10 siblings, so family meals were no small events), Ms. Kushner settled in Manhattan, trained professionally at the Institute of Culinary Education, and became a private chef and cooking teacher. \u003c/p>\n\u003cfigure id=\"attachment_69340\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kim-kushner-photo-for-media.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kim-kushner-photo-for-media.jpg\" alt=\"Kim Kushner, author of The Modern Menu. Photo: Nick Lee\" width=\"400\" class=\"size-full wp-image-69340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Kushner, author of The Modern Menu. Photo: Nick Lee\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of the old-fashioned, mostly Eastern and Central European-influenced standbys of Jewish-American cooking, Ms. Kushner offers lighter, brighter, and indeed more modern dishes. There's brisket, of course, but sauced with olive oil, beer, ketchup, and cranberry sauce, followed by pesto-crusted lamb chops, lemongrass halibut with cilantro and peanuts, curried cauliflower with tahini and pomegranate, cumin-spiced beet salad, and gelato \"towers\" layered with halvah and sorbet. If you don't keep kosher, you'll hardly notice anything out of the ordinary in this book, except, perhaps, the pronounced lack of bacon and the limited use of cheese, butter, and cream. (Pork and shellfish are forbidden by kosher dietary laws, which also proscribe mixing dairy and meat products in the same dish or at the same meal.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipes are straightforward, healthy, and appealing, equally adaptable for both busy weeknights and holiday celebrations. Unfortunately, the layout and visual appeal of the book don't match up to the high quality of the recipes. \u003c/p>\n\u003cp>Rather than being divided into typical categories of appetizers, salads, entrees, and the like, the chapters are done menu by menu, with cute but unhelpful headings like \"Clever,\" \"Crisp,\" \"Vibrant,\" and \"Saucy.\" It actually took a close reading of the book to realize that each of these short chapters was actually a planned menu; good as they sound on their own, few of these big-flavor dishes seem ready to share real estate on the plate in a single meal. The \"Modern\" menu, for example, includes three dressed vegetable salads plus sesame-crusted Arctic char--what reads like a skinny-jeans ladies' lunch of three shared appetizers and one entree shorn of its deserved sides and starch. Meanwhile, \"Saucy\" veers from teriyaki-glazed sticky beef ribs and surimi-mango salad in wonton cups to a curried couscous salad and salsa-style tomatoes with cilantro and avocado. Global influences are great, but jamming too many into one meal can make for potluck confusion. \u003c/p>\n\u003cp>And then there are Andrew Zuckerman's photographs, shot in unadorned, often extreme close-up against a stark white background. Muddy color reproduction means page after page of dishes depicted in unappetizingly washed-out browns, dull greens and grayish yellows. Only the red dishes, featuring brilliantly colored beets or watermelon, look appealing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nosh-on-This.Cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nosh-on-This.Cover600.jpg\" alt=\"Nosh on This. Gluten-Free Baking From a Jewish-American Kitchen. By Lisa Stander-Horel and Tim Horel. Photo:Tim Horel\" width=\"400\" class=\"aligncenter size-full wp-image-69341\">\u003c/a>\u003c/p>\n\u003cp>You could see this one coming, couldn't you? The Bay Area's wholehearted adoption of all things gluten-free meets the Jewish love of baking, and the result is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1615190864/kqedorg-20\">Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen\u003c/a>, by South Bay bloggers Lisa Stander-Horel and Tim Horel. When a gluten-free book gets a glowing blurb from \u003ca href=\"http://www.betterbaking.com/\">Marcy Goldman\u003c/a>, the Canadian baker and author of my much-used favorite, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1770500030/kqedorg-20\">A Treasury of Jewish Holiday Baking\u003c/a>, even the non-gluten-intolerant should pay attention. These days, it's handy for all busy home bakers to have at least one decent gluten-free cookbook, since the demand and/or expectation of tasty gluten-free cupcakes (not to mention gluten-free pizza and yes, gluten-free beer) at every birthday party has risen dramatically. \u003c/p>\n\u003cfigure id=\"attachment_69345\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Tim-Horel-and-Lisa-Stander-Horel.Author-Photo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Tim-Horel-and-Lisa-Stander-Horel.Author-Photo.jpg\" alt=\"Tim Horel and Lisa Stander-Horel. Photo courtesy of the authors.\" width=\"400\" class=\"size-full wp-image-69345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Horel and Lisa Stander-Horel. Photo courtesy of the authors.\u003c/figcaption>\u003c/figure>\n\u003cp>This husband-and-wife team, who blog at \u003ca href=\"http://www.glutenfreecanteen.com\">Gluten-Free Canteen\u003c/a> (she bakes and writes, he shoots the photographs), rely almost exclusively on their own Nosh all-purpose gluten-free flour mix, which they recommend be made from \u003ca href=\"http://www.authenticfoods.com/\">Authentic Foods\u003c/a>' superfine-milled flours, in a proportion of two parts brown rice flour to one part each white rice flour and tapioca starch. For yeast breads, they avoid crumbling by mixing minimal amounts of xanthan gum, pectin, and guar gum with \u003ca href=\"http://www.expandexglutenfree.com/\">Expandex Modified Tapioca Starch\u003c/a> to give \"that nice bendy tear we all know and miss in many gluten-free breads.\" Otherwise, though, they keep the chemistry-set demands to a minimum: this is as close to regular, homey-kitchen baking as gluten-free gets. \u003c/p>\n\u003cp>True to its name, the book includes lots of typically Jewish treats, although you don't need to have been bat mitzvah'd to appreciate rugelach, challah, macaroons or mandelbrot. In between the honey cake and hamantaschen are plenty of familiar, everyday sweets and pastries--pies, fruit tarts, layer cakes, cupcakes, brownies, lemon bars, eclairs, even doughnuts (lots and \u003cem>lots\u003c/em> of doughnuts). Those parents whose kids can't eat supermarket sweets should especially enjoy the recipes for homemade cookies inspired by Oreos, Mallomars, Stella D'oro Swiss Fudge Cookies, Fig Newtons, and more. And the tone is lively, fun, and just irreverent enough to make even infrequent bakers feel at home in the kitchen. \u003c/p>\n\u003ch2>Recipe: Best Brisket\u003c/h2>\n\u003cp>\u003cem>Reproduced with permission from The Modern Menu by Kim Kushner (Gefen Publishing House, 2013).\u003c/em>\u003c/p>\n\u003cp>This is the best brisket I've tasted. Almost as great as its amazing flavor is that you can make it a month in advance and freeze it. So convenient! Note that you will need a roasting pan that can be used both on a stovetop and in the oven. \u003c/p>\n\u003cfigure id=\"attachment_69353\" class=\"wp-caption aligncenter\" style=\"max-width: 903px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/best-brisket.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/best-brisket.png\" alt=\"Best Brisket. Photo: Andrew Zuckerman\" width=\"903\" height=\"557\" class=\"size-full wp-image-69353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Best Brisket. Photo: Andrew Zuckerman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 5-lb first-cut brisket\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 medium yellow onions, sliced\u003c/li>\n\u003cli>1 12-ounce bottle beer\u003c/li>\n\u003cli>3/4 cup ketchup\u003c/li>\n\u003cli>1 14-oz can cranberry sauce\u003c/li>\n\u003cli>1/4 cup red wine\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 350ºF. Heat the olive oil in a large roasting pan over medium-high heat. Season the brisket generously with salt and pepper (don't be afraid to over-season). Sear the brisket in the pan until nicely browned on each side, about 4 minutes per side. Remove to a platter. Add the onions to the pan and saute until translucent, about 10 minutes. Place the brisket on the onions.\u003c/p>\n\u003cp>2. In a large bowl, whisk together the beer, ketchup, cranberry sauce, and wine. Pour the mixture over the brisket in the pan and bring to a boil.\u003c/p>\n\u003cp>3. Cover the pan with foil and bake in the oven for 1 1/2 hours. Carefully turn the brisket over using tongs. Continue baking, covered, for an additional 1 1/2 hours, until a fork easily pierces the brisket. Using tongs, transfer the brisket to a cutting board. \u003c/p>\n\u003cp>4. Place the roasting pan on the stovetop over medium-high heat. Bring the cooking juices to a boil and simmer until the liquid reduces to a thick, velvety sauce, about 10 minutes. Slice the brisket while still warm and serve with the sauce alongside. \u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The brisket can be made 1 day in advance. To store, let brisket and sauce cool completely, then wrap meat in foil and refrigerate. Transfer sauce to a covered container and refrigerate. To serve, slice the brisket when it is cold to prevent it from falling apart. Arrange the slices in a large baking dish and pour the sauce over them. Cover with foil and reheat in a 300ºF oven for 40 minutes. The brisket, whole or sliced, and the sauce can also be frozen for up to 4 weeks. \u003c/p>\n\u003ch2>Recipe: Pumpkin Honey Bread\u003c/h2>\n\u003cp>\u003cem>Reproduced with permission from Nosh on This: Gluten Free Baking from a Jewish-American Kitchen, by Lisa Stander-Horel and Tim Horel (The Experiment, 2013). \u003c/em>\u003c/p>\n\u003cp>Pumpkin is a popular Rosh Hashanah fruit in other parts of the world, particularly in Northern Italy, and to honor that Sephardic tradition, this bread combines the best of both: honey and pumpkin. This recipe can be made as mini loaves that be given as hostess gifts or as one large loaf that would also make a fantastic breakfast bread. \u003c/p>\n\u003cfigure id=\"attachment_69343\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/PumpkinHoneyBread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/PumpkinHoneyBread.jpg\" alt=\"Pumpkin Honey Bread. Photo: Tim Horel\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-69343\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Honey Bread. Photo: Tim Horel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 5 mini loaves or 1 large loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Nonstick spray, for greasing.\u003c/li>\n\u003cli>2 cups (260 gms) Nosh AP GF flour (\u003cem>see note below\u003c/em>)\u003c/li>\n\u003cli>3/4 cup (150 gms) sugar\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp nutmeg, freshly grated preferred\u003c/li>\n\u003cli>1/4 tsp ground ginger\u003c/li>\n\u003cli>1/4 tsp ground cloves\u003c/li>\n\u003cli>1/4 tsp ground mace\u003c/li>\n\u003cli>1/4 tsp freshly ground pepper (2 turns of the grinder)\u003c/li>\n\u003cli>1/2 cup (125 gms) canned pure pumpkin puree\u003c/li>\n\u003cli>5 to 6 tbsp (125 gms) honey\u003c/li>\n\u003cli>1/2 cup (110 gms) canola oil\u003c/li>\n\u003cli>3 tbsp (50 gms) orange juice\u003c/li>\n\u003cli>2 extra-large eggs\u003c/li>\n\u003cli>1 tbsp (5 gms) orange or tangerine zest, freshly grated\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp orange extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350ºF. Grease 5 mini loaf pans or one 8 1/2\" by 4 1/2\" loaf pan lightly with nonstick spray. Place pan(s) on baking sheet. \u003c/p>\n\u003cp>2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and spices. In a medium bowl, whisk together the pumpkin puree, honey, oil, orange juice, eggs, vanilla, and orange extract. Using a silicon spatula, add the wet ingredients to the dry, folding from the bottom just until no dry material remains. Scrape the mixture into the prepared pan(s) filling evenly two-thirds full.\u003c/p>\n\u003cp>3. For mini loaf pans, bake 20 minutes and rotate the pans for even baking. Turn down the temperature to 325ºF and bake for 15 to 20 minutes more, or until a toothpick comes out with dry crumbs. For a larger loaf, bake at 350ºF for 30 minutes and rotate the pan for even baking. Bake for 20 to 25 minutes more, or until a toothpick comes out with fairly dry crumbs and the edges are dark brown and crispy. Cool in the pan(s) on a rack for 5 minutes. Transfer the loaf or loaves to a rack to cool completely. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> To make 2 cups (260 gms) Nosh AP GF flour blend, whisk together 1 cup (130 gms) superfine brown rice flour, 1/2 cup (65 gms) superfine white rice flour, and 1/2 cup (65 gms) tapioca starch. \u003c/p>\n\n",
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"excerpt": "Rosh Hashanah, the Jewish New Year, comes extra-early this year. Need some inspiration for your holiday cooking? Stephanie Rosenbaum reviews two new Jewish cookbooks--one kosher, one gluten-free--and offers recipes for Best Brisket and Gluten-Free Pumpkin Honey Bread. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>L'shanah tovah! Our favorite early local apple varieties--Pink Pearls, Gravensteins--have been in the markets for only a week or two, and already it's time to dunk them in honey. \u003c/p>\n\u003cp>Dipping apples in honey is a traditional way to celebrate \u003ca href=\"http://en.wikipedia.org/wiki/Rosh_Hashanah\">Rosh Hashanah\u003c/a>, the Jewish New Year, which begins this year at sundown on Wednesday, Sept 4, and continues through Friday, Sept 6. The practice is meant to celebrate the coming of a sweet year, full of joy and prosperity. Challah, the egg bread typically served on Friday nights, is made richer and sweeter, often with raisins added, and shaped into a towering round rather than the usual oval or rectangular braid. It, too, is dipped in honey before the meal. At lunch and dinner, foods that are sour or bitter are avoided, replaced by savory dishes with a hint of sweetness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/modernmenudisplay600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/modernmenudisplay600.jpg\" alt=\"The Modern Menu by Kim Kushner\" width=\"400\" class=\"aligncenter size-full wp-image-69342\">\u003c/a>\u003c/p>\n\u003cp>For this year's holiday meals, I've found contemporary inspiration in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/9652296325/kqedorg-20\">The Modern Menu\u003c/a> by Kim Kushner, a kosher private chef and cooking teacher. Kushner's palate comes with a cosmopolitan variety of influences, from the Mediterranean and Middle East to Asia and India, to reflect the way we eat now. After spending her childhood summers in Israel (her Moroccan-born, Israeli-raised mother was one of 10 siblings, so family meals were no small events), Ms. Kushner settled in Manhattan, trained professionally at the Institute of Culinary Education, and became a private chef and cooking teacher. \u003c/p>\n\u003cfigure id=\"attachment_69340\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kim-kushner-photo-for-media.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kim-kushner-photo-for-media.jpg\" alt=\"Kim Kushner, author of The Modern Menu. Photo: Nick Lee\" width=\"400\" class=\"size-full wp-image-69340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Kushner, author of The Modern Menu. Photo: Nick Lee\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of the old-fashioned, mostly Eastern and Central European-influenced standbys of Jewish-American cooking, Ms. Kushner offers lighter, brighter, and indeed more modern dishes. There's brisket, of course, but sauced with olive oil, beer, ketchup, and cranberry sauce, followed by pesto-crusted lamb chops, lemongrass halibut with cilantro and peanuts, curried cauliflower with tahini and pomegranate, cumin-spiced beet salad, and gelato \"towers\" layered with halvah and sorbet. If you don't keep kosher, you'll hardly notice anything out of the ordinary in this book, except, perhaps, the pronounced lack of bacon and the limited use of cheese, butter, and cream. (Pork and shellfish are forbidden by kosher dietary laws, which also proscribe mixing dairy and meat products in the same dish or at the same meal.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipes are straightforward, healthy, and appealing, equally adaptable for both busy weeknights and holiday celebrations. Unfortunately, the layout and visual appeal of the book don't match up to the high quality of the recipes. \u003c/p>\n\u003cp>Rather than being divided into typical categories of appetizers, salads, entrees, and the like, the chapters are done menu by menu, with cute but unhelpful headings like \"Clever,\" \"Crisp,\" \"Vibrant,\" and \"Saucy.\" It actually took a close reading of the book to realize that each of these short chapters was actually a planned menu; good as they sound on their own, few of these big-flavor dishes seem ready to share real estate on the plate in a single meal. The \"Modern\" menu, for example, includes three dressed vegetable salads plus sesame-crusted Arctic char--what reads like a skinny-jeans ladies' lunch of three shared appetizers and one entree shorn of its deserved sides and starch. Meanwhile, \"Saucy\" veers from teriyaki-glazed sticky beef ribs and surimi-mango salad in wonton cups to a curried couscous salad and salsa-style tomatoes with cilantro and avocado. Global influences are great, but jamming too many into one meal can make for potluck confusion. \u003c/p>\n\u003cp>And then there are Andrew Zuckerman's photographs, shot in unadorned, often extreme close-up against a stark white background. Muddy color reproduction means page after page of dishes depicted in unappetizingly washed-out browns, dull greens and grayish yellows. Only the red dishes, featuring brilliantly colored beets or watermelon, look appealing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nosh-on-This.Cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Nosh-on-This.Cover600.jpg\" alt=\"Nosh on This. Gluten-Free Baking From a Jewish-American Kitchen. By Lisa Stander-Horel and Tim Horel. Photo:Tim Horel\" width=\"400\" class=\"aligncenter size-full wp-image-69341\">\u003c/a>\u003c/p>\n\u003cp>You could see this one coming, couldn't you? The Bay Area's wholehearted adoption of all things gluten-free meets the Jewish love of baking, and the result is \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1615190864/kqedorg-20\">Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen\u003c/a>, by South Bay bloggers Lisa Stander-Horel and Tim Horel. When a gluten-free book gets a glowing blurb from \u003ca href=\"http://www.betterbaking.com/\">Marcy Goldman\u003c/a>, the Canadian baker and author of my much-used favorite, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1770500030/kqedorg-20\">A Treasury of Jewish Holiday Baking\u003c/a>, even the non-gluten-intolerant should pay attention. These days, it's handy for all busy home bakers to have at least one decent gluten-free cookbook, since the demand and/or expectation of tasty gluten-free cupcakes (not to mention gluten-free pizza and yes, gluten-free beer) at every birthday party has risen dramatically. \u003c/p>\n\u003cfigure id=\"attachment_69345\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Tim-Horel-and-Lisa-Stander-Horel.Author-Photo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Tim-Horel-and-Lisa-Stander-Horel.Author-Photo.jpg\" alt=\"Tim Horel and Lisa Stander-Horel. Photo courtesy of the authors.\" width=\"400\" class=\"size-full wp-image-69345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Horel and Lisa Stander-Horel. Photo courtesy of the authors.\u003c/figcaption>\u003c/figure>\n\u003cp>This husband-and-wife team, who blog at \u003ca href=\"http://www.glutenfreecanteen.com\">Gluten-Free Canteen\u003c/a> (she bakes and writes, he shoots the photographs), rely almost exclusively on their own Nosh all-purpose gluten-free flour mix, which they recommend be made from \u003ca href=\"http://www.authenticfoods.com/\">Authentic Foods\u003c/a>' superfine-milled flours, in a proportion of two parts brown rice flour to one part each white rice flour and tapioca starch. For yeast breads, they avoid crumbling by mixing minimal amounts of xanthan gum, pectin, and guar gum with \u003ca href=\"http://www.expandexglutenfree.com/\">Expandex Modified Tapioca Starch\u003c/a> to give \"that nice bendy tear we all know and miss in many gluten-free breads.\" Otherwise, though, they keep the chemistry-set demands to a minimum: this is as close to regular, homey-kitchen baking as gluten-free gets. \u003c/p>\n\u003cp>True to its name, the book includes lots of typically Jewish treats, although you don't need to have been bat mitzvah'd to appreciate rugelach, challah, macaroons or mandelbrot. In between the honey cake and hamantaschen are plenty of familiar, everyday sweets and pastries--pies, fruit tarts, layer cakes, cupcakes, brownies, lemon bars, eclairs, even doughnuts (lots and \u003cem>lots\u003c/em> of doughnuts). Those parents whose kids can't eat supermarket sweets should especially enjoy the recipes for homemade cookies inspired by Oreos, Mallomars, Stella D'oro Swiss Fudge Cookies, Fig Newtons, and more. And the tone is lively, fun, and just irreverent enough to make even infrequent bakers feel at home in the kitchen. \u003c/p>\n\u003ch2>Recipe: Best Brisket\u003c/h2>\n\u003cp>\u003cem>Reproduced with permission from The Modern Menu by Kim Kushner (Gefen Publishing House, 2013).\u003c/em>\u003c/p>\n\u003cp>This is the best brisket I've tasted. Almost as great as its amazing flavor is that you can make it a month in advance and freeze it. So convenient! Note that you will need a roasting pan that can be used both on a stovetop and in the oven. \u003c/p>\n\u003cfigure id=\"attachment_69353\" class=\"wp-caption aligncenter\" style=\"max-width: 903px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/best-brisket.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/best-brisket.png\" alt=\"Best Brisket. Photo: Andrew Zuckerman\" width=\"903\" height=\"557\" class=\"size-full wp-image-69353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Best Brisket. Photo: Andrew Zuckerman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 5-lb first-cut brisket\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 medium yellow onions, sliced\u003c/li>\n\u003cli>1 12-ounce bottle beer\u003c/li>\n\u003cli>3/4 cup ketchup\u003c/li>\n\u003cli>1 14-oz can cranberry sauce\u003c/li>\n\u003cli>1/4 cup red wine\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 350ºF. Heat the olive oil in a large roasting pan over medium-high heat. Season the brisket generously with salt and pepper (don't be afraid to over-season). Sear the brisket in the pan until nicely browned on each side, about 4 minutes per side. Remove to a platter. Add the onions to the pan and saute until translucent, about 10 minutes. Place the brisket on the onions.\u003c/p>\n\u003cp>2. In a large bowl, whisk together the beer, ketchup, cranberry sauce, and wine. Pour the mixture over the brisket in the pan and bring to a boil.\u003c/p>\n\u003cp>3. Cover the pan with foil and bake in the oven for 1 1/2 hours. Carefully turn the brisket over using tongs. Continue baking, covered, for an additional 1 1/2 hours, until a fork easily pierces the brisket. Using tongs, transfer the brisket to a cutting board. \u003c/p>\n\u003cp>4. Place the roasting pan on the stovetop over medium-high heat. Bring the cooking juices to a boil and simmer until the liquid reduces to a thick, velvety sauce, about 10 minutes. Slice the brisket while still warm and serve with the sauce alongside. \u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The brisket can be made 1 day in advance. To store, let brisket and sauce cool completely, then wrap meat in foil and refrigerate. Transfer sauce to a covered container and refrigerate. To serve, slice the brisket when it is cold to prevent it from falling apart. Arrange the slices in a large baking dish and pour the sauce over them. Cover with foil and reheat in a 300ºF oven for 40 minutes. The brisket, whole or sliced, and the sauce can also be frozen for up to 4 weeks. \u003c/p>\n\u003ch2>Recipe: Pumpkin Honey Bread\u003c/h2>\n\u003cp>\u003cem>Reproduced with permission from Nosh on This: Gluten Free Baking from a Jewish-American Kitchen, by Lisa Stander-Horel and Tim Horel (The Experiment, 2013). \u003c/em>\u003c/p>\n\u003cp>Pumpkin is a popular Rosh Hashanah fruit in other parts of the world, particularly in Northern Italy, and to honor that Sephardic tradition, this bread combines the best of both: honey and pumpkin. This recipe can be made as mini loaves that be given as hostess gifts or as one large loaf that would also make a fantastic breakfast bread. \u003c/p>\n\u003cfigure id=\"attachment_69343\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/PumpkinHoneyBread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/PumpkinHoneyBread.jpg\" alt=\"Pumpkin Honey Bread. Photo: Tim Horel\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-69343\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Honey Bread. Photo: Tim Horel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 5 mini loaves or 1 large loaf\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Nonstick spray, for greasing.\u003c/li>\n\u003cli>2 cups (260 gms) Nosh AP GF flour (\u003cem>see note below\u003c/em>)\u003c/li>\n\u003cli>3/4 cup (150 gms) sugar\u003c/li>\n\u003cli>1 1/2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp cinnamon\u003c/li>\n\u003cli>1/4 tsp nutmeg, freshly grated preferred\u003c/li>\n\u003cli>1/4 tsp ground ginger\u003c/li>\n\u003cli>1/4 tsp ground cloves\u003c/li>\n\u003cli>1/4 tsp ground mace\u003c/li>\n\u003cli>1/4 tsp freshly ground pepper (2 turns of the grinder)\u003c/li>\n\u003cli>1/2 cup (125 gms) canned pure pumpkin puree\u003c/li>\n\u003cli>5 to 6 tbsp (125 gms) honey\u003c/li>\n\u003cli>1/2 cup (110 gms) canola oil\u003c/li>\n\u003cli>3 tbsp (50 gms) orange juice\u003c/li>\n\u003cli>2 extra-large eggs\u003c/li>\n\u003cli>1 tbsp (5 gms) orange or tangerine zest, freshly grated\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 tsp orange extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350ºF. Grease 5 mini loaf pans or one 8 1/2\" by 4 1/2\" loaf pan lightly with nonstick spray. Place pan(s) on baking sheet. \u003c/p>\n\u003cp>2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and spices. In a medium bowl, whisk together the pumpkin puree, honey, oil, orange juice, eggs, vanilla, and orange extract. Using a silicon spatula, add the wet ingredients to the dry, folding from the bottom just until no dry material remains. Scrape the mixture into the prepared pan(s) filling evenly two-thirds full.\u003c/p>\n\u003cp>3. For mini loaf pans, bake 20 minutes and rotate the pans for even baking. Turn down the temperature to 325ºF and bake for 15 to 20 minutes more, or until a toothpick comes out with dry crumbs. For a larger loaf, bake at 350ºF for 30 minutes and rotate the pan for even baking. Bake for 20 to 25 minutes more, or until a toothpick comes out with fairly dry crumbs and the edges are dark brown and crispy. Cool in the pan(s) on a rack for 5 minutes. Transfer the loaf or loaves to a rack to cool completely. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> To make 2 cups (260 gms) Nosh AP GF flour blend, whisk together 1 cup (130 gms) superfine brown rice flour, 1/2 cup (65 gms) superfine white rice flour, and 1/2 cup (65 gms) tapioca starch. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Final Sips of Summer: Easy Cocktails for Labor Day Weekend",
"title": "Final Sips of Summer: Easy Cocktails for Labor Day Weekend",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_69314\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\" alt=\"SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\" width=\"960\" height=\"645\" class=\"size-full wp-image-69314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\u003c/figcaption>\u003c/figure>\n\u003cp>Back to school, back from vacation: isn't it cruel that fall's back-to-business calendar inevitably coincides with the long-delayed arrival of summery-feeling weather in San Francisco? But if you're not spending the weekend in Black Rock City, you can pretty much look forward to \u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=67177\">having the city's best hangouts to yourself\u003c/a>. Save the bitters and bourbons, the house-concocted amaros and hyssop tinctures for the lengthening dark nights that will be drawing in soon; for these last, best carefree days, break out the Ritz crackers and pour the drinks that go down chill and easy. \u003c/p>\n\u003cp>Who knows better than a college student how to get a cheap, festive buzz on? On a recent meander through Missoula, home of the \u003ca href=\"http://www.umt.edu/\">University of Montana\u003c/a>, we stopped in at \u003ca href=\"http://www.blackcoffeeroastingco.com/\">Black Coffee Roasting Company\u003c/a>, an excellent small-batch, organic craft roaster. As the barista pulled us a couple of fine cortados, he reminisced about a recent road trip he and his girlfriend had taken, which ended up--where else?-- in the hour-long line at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. And then he shared his favorite up on the roof on a Sunday morning drink: the \u003cstrong>Pablosa,\u003c/strong> a fizzy combo of Pabst Blue Ribbon and orange juice. Mix student-budget sparkling wine with juice and you're just starting your hangover all over again. At least with this kind of canned brew you know what you're getting: call it a session beer on the serious cheap.\u003c/p>\n\u003cp>Once we started thinking of beer as a mixer, well, what sweet to spicy vistas opened up before us! My friend Annika recalled family members downing V8 and beer. For that Baja beachside feel, there's Clamato and beer, garnished with a skewer of pimento olives and a whole shrimp or two. For drinkers who like it hot, try squirting fresh lime juice and a little sriracha sauce into Tecate, maybe add a few drops of fish sauce, and call it a \u003cstrong>Srirachelada,\u003c/strong> a Thai-American spin on a Mexican michelada. (The tequila or mezcal chaser is up to you). \u003c/p>\n\u003cp>At the \u003ca href=\"http://www.hotsytotsyclub.com/cocktails.php\">Hotsy Totsy Club\u003c/a> in Albany, beer's the mixer in two cocktails on the summer list: the \u003cstrong>Devil in Red Dress\u003c/strong> (pisco, lime juice, and Strawberry Harvest lager from Louisiana'a \u003ca href=\"http://www.abita.com\">Abita Brewing Company\u003c/a>), and \u003ca href=\"http://www.britishmuseum.org/explore/highlights/highlight_objects/pd/w/william_hogarth,_beer_street.aspx\">\u003cstrong>Beer Street & Gin Lane\u003c/strong>\u003c/a> (gin, lemon juice, and pilsner with a grapefruit twist). At the recent \u003ca href=\"http://www.cuesa.org/event/yacht-rock-ii-summer-cocktails-farmers-market\">Yacht Rock II\u003c/a>, CUESA's summery, nautically-themed edition of its quarterly Cocktails from the Farmers Market event, Matt Fleeger of North Beach's \u003ca href=\"http://www.15romolo.com\">15 Romolo\u003c/a> was right on trend with his complex, spicy-fruity \u003ca href=\"http://www.gilligansisle.com/minnow.html\">\u003cstrong>S.S. Minnow\u003c/strong>\u003c/a> \u003cstrong>Summer Punch\u003c/strong>. A blend of fresh strawberries, tarragon, and hot peppers with a touch of absinthe and some warming blood orange liqueur from Germany called \u003ca href=\"http://www.purspirits.com/products_spice.html\">Pur Likor Spice\u003c/a>, it was washed ashore by a smooth, golden wave of pilsner. The \u003cstrong>Express Lane,\u003c/strong> a beer cocktail on 15 Romolo's regular menu, tarts up a glass of pilsner with a shot of the Basque-born, tongue-twisting liqueur Ordoki Patxaran--a nod to the bar's location in the old Basque Hotel. \u003c/p>\n\u003cp>And if just mixing with beer isn't enough for you, enroll in Oakland's Food Craft Institute's upcoming hands-on how-to, the \u003ca href=\"http://www.foodcraftinstitute.org/courses\">Business of Beer\u003c/a>, running from Oct 24 through Dec 21. No mere brewing 101, this is the chance to put your porter to the test and take your beer crafting experience to the next level. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then again, sometimes even a cold beer isn't cold enough. Because what's summer for, if not a frosty round of girly blended drinks? Recently, my pal Christina, an otherwise vegetarian, ayurvedic-minded conscious eater, discovered whipped-cream and birthday-cake flavored vodkas. She now shows up at picnics with jars full of crunchy-spicy-salty puffed rice and chickpea snacks, tubs of lentil and veggie salads, and a thermos of \u003cstrong>Key Limetinis,\u003c/strong> made with coconut milk, stevia extract, key limes (also sold here as Mexican limes), and whipped-cream vodka. A glass of this tastes amazingly like coconut-key lime pie. If you use regular limes, which are tarter than key limes, you can make a \u003cstrong>Tropicatini\u003c/strong> by blending in some ripe mango chunks. Doesn't get much more summery here than that! \u003c/p>\n\u003cfigure id=\"attachment_69315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\" alt=\"Srirachelada. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Srirachelada. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Srirachelada\u003c/h2>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 can Tecate, chilled\u003c/li>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1/2 tsp sriracha sauce, or to taste\u003c/li>\n\u003cli>A few drops fish sauce, optional\u003c/li>\n\u003cli>Pinch of kosher salt, plus more for salting the glass\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a glass to wet it. Sprinkle salt into a saucer. Swish edge of glass through the salt.\u003c/li>\n\u003cli>Squeeze lime into glass. Add sriracha sauce and fish sauce, if using. Fill glass with beer. Add sprinkle of salt. Taste and add more sriracha, lime, and/or fish sauce as needed.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_69316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\" alt=\"Key Limetini. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Key Limetini. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Key Limetini\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 oz whipped-cream flavored vodka\u003c/li>\n\u003cli>1/2 cup coconut milk\u003c/li>\n\u003cli>6 drops liquid stevia extract, or to taste\u003c/li>\n\u003cli>Juice of 2-3 key limes or 1 regular (Persian) lime\u003c/li>\n\u003cp>\u003cstrong>\u003cem>For the glass:\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1 tbsp graham-cracker crumbs\u003c/li>\n\u003cli>1 lime wheel, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a chilled martini or cocktail glass to wet it. Sprinkle graham cracker crumbs into a saucer. Swish edge of glass through the crumbs to coat.\u003c/li>\n\u003cli>In a blender, combine vodka, coconut milk, stevia, lime juice and 2 handfuls ice cubes. Blend until mixture is smooth and thick.\u003c/li>\n\u003cli>Pour into prepared glass. Garnish with lime wheel.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Skipping the playa this year? Now that it finally feels like summer, kick back and chill out with our easy Labor Day weekend cocktails. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69314\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Pur-Spice-Punch-final.jpg\" alt=\"SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\" width=\"960\" height=\"645\" class=\"size-full wp-image-69314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SS Minnow Summer Punch. Photo courtesy of Matt Fleeger of 15Romolo\u003c/figcaption>\u003c/figure>\n\u003cp>Back to school, back from vacation: isn't it cruel that fall's back-to-business calendar inevitably coincides with the long-delayed arrival of summery-feeling weather in San Francisco? But if you're not spending the weekend in Black Rock City, you can pretty much look forward to \u003ca href=\"http://www.kqed.org/arts/popculture/article.jsp?essid=67177\">having the city's best hangouts to yourself\u003c/a>. Save the bitters and bourbons, the house-concocted amaros and hyssop tinctures for the lengthening dark nights that will be drawing in soon; for these last, best carefree days, break out the Ritz crackers and pour the drinks that go down chill and easy. \u003c/p>\n\u003cp>Who knows better than a college student how to get a cheap, festive buzz on? On a recent meander through Missoula, home of the \u003ca href=\"http://www.umt.edu/\">University of Montana\u003c/a>, we stopped in at \u003ca href=\"http://www.blackcoffeeroastingco.com/\">Black Coffee Roasting Company\u003c/a>, an excellent small-batch, organic craft roaster. As the barista pulled us a couple of fine cortados, he reminisced about a recent road trip he and his girlfriend had taken, which ended up--where else?-- in the hour-long line at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>. And then he shared his favorite up on the roof on a Sunday morning drink: the \u003cstrong>Pablosa,\u003c/strong> a fizzy combo of Pabst Blue Ribbon and orange juice. Mix student-budget sparkling wine with juice and you're just starting your hangover all over again. At least with this kind of canned brew you know what you're getting: call it a session beer on the serious cheap.\u003c/p>\n\u003cp>Once we started thinking of beer as a mixer, well, what sweet to spicy vistas opened up before us! My friend Annika recalled family members downing V8 and beer. For that Baja beachside feel, there's Clamato and beer, garnished with a skewer of pimento olives and a whole shrimp or two. For drinkers who like it hot, try squirting fresh lime juice and a little sriracha sauce into Tecate, maybe add a few drops of fish sauce, and call it a \u003cstrong>Srirachelada,\u003c/strong> a Thai-American spin on a Mexican michelada. (The tequila or mezcal chaser is up to you). \u003c/p>\n\u003cp>At the \u003ca href=\"http://www.hotsytotsyclub.com/cocktails.php\">Hotsy Totsy Club\u003c/a> in Albany, beer's the mixer in two cocktails on the summer list: the \u003cstrong>Devil in Red Dress\u003c/strong> (pisco, lime juice, and Strawberry Harvest lager from Louisiana'a \u003ca href=\"http://www.abita.com\">Abita Brewing Company\u003c/a>), and \u003ca href=\"http://www.britishmuseum.org/explore/highlights/highlight_objects/pd/w/william_hogarth,_beer_street.aspx\">\u003cstrong>Beer Street & Gin Lane\u003c/strong>\u003c/a> (gin, lemon juice, and pilsner with a grapefruit twist). At the recent \u003ca href=\"http://www.cuesa.org/event/yacht-rock-ii-summer-cocktails-farmers-market\">Yacht Rock II\u003c/a>, CUESA's summery, nautically-themed edition of its quarterly Cocktails from the Farmers Market event, Matt Fleeger of North Beach's \u003ca href=\"http://www.15romolo.com\">15 Romolo\u003c/a> was right on trend with his complex, spicy-fruity \u003ca href=\"http://www.gilligansisle.com/minnow.html\">\u003cstrong>S.S. Minnow\u003c/strong>\u003c/a> \u003cstrong>Summer Punch\u003c/strong>. A blend of fresh strawberries, tarragon, and hot peppers with a touch of absinthe and some warming blood orange liqueur from Germany called \u003ca href=\"http://www.purspirits.com/products_spice.html\">Pur Likor Spice\u003c/a>, it was washed ashore by a smooth, golden wave of pilsner. The \u003cstrong>Express Lane,\u003c/strong> a beer cocktail on 15 Romolo's regular menu, tarts up a glass of pilsner with a shot of the Basque-born, tongue-twisting liqueur Ordoki Patxaran--a nod to the bar's location in the old Basque Hotel. \u003c/p>\n\u003cp>And if just mixing with beer isn't enough for you, enroll in Oakland's Food Craft Institute's upcoming hands-on how-to, the \u003ca href=\"http://www.foodcraftinstitute.org/courses\">Business of Beer\u003c/a>, running from Oct 24 through Dec 21. No mere brewing 101, this is the chance to put your porter to the test and take your beer crafting experience to the next level. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then again, sometimes even a cold beer isn't cold enough. Because what's summer for, if not a frosty round of girly blended drinks? Recently, my pal Christina, an otherwise vegetarian, ayurvedic-minded conscious eater, discovered whipped-cream and birthday-cake flavored vodkas. She now shows up at picnics with jars full of crunchy-spicy-salty puffed rice and chickpea snacks, tubs of lentil and veggie salads, and a thermos of \u003cstrong>Key Limetinis,\u003c/strong> made with coconut milk, stevia extract, key limes (also sold here as Mexican limes), and whipped-cream vodka. A glass of this tastes amazingly like coconut-key lime pie. If you use regular limes, which are tarter than key limes, you can make a \u003cstrong>Tropicatini\u003c/strong> by blending in some ripe mango chunks. Doesn't get much more summery here than that! \u003c/p>\n\u003cfigure id=\"attachment_69315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-beer1000.jpg\" alt=\"Srirachelada. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Srirachelada. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Srirachelada\u003c/h2>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 can Tecate, chilled\u003c/li>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1/2 tsp sriracha sauce, or to taste\u003c/li>\n\u003cli>A few drops fish sauce, optional\u003c/li>\n\u003cli>Pinch of kosher salt, plus more for salting the glass\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a glass to wet it. Sprinkle salt into a saucer. Swish edge of glass through the salt.\u003c/li>\n\u003cli>Squeeze lime into glass. Add sriracha sauce and fish sauce, if using. Fill glass with beer. Add sprinkle of salt. Taste and add more sriracha, lime, and/or fish sauce as needed.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_69316\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cocktail-limetini1000.jpg\" alt=\"Key Limetini. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-69316\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Key Limetini. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch2>Key Limetini\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 1 drink\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 oz whipped-cream flavored vodka\u003c/li>\n\u003cli>1/2 cup coconut milk\u003c/li>\n\u003cli>6 drops liquid stevia extract, or to taste\u003c/li>\n\u003cli>Juice of 2-3 key limes or 1 regular (Persian) lime\u003c/li>\n\u003cp>\u003cstrong>\u003cem>For the glass:\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1/2 lime\u003c/li>\n\u003cli>1 tbsp graham-cracker crumbs\u003c/li>\n\u003cli>1 lime wheel, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Wipe the 1/2 lime around the outside edge of a chilled martini or cocktail glass to wet it. Sprinkle graham cracker crumbs into a saucer. Swish edge of glass through the crumbs to coat.\u003c/li>\n\u003cli>In a blender, combine vodka, coconut milk, stevia, lime juice and 2 handfuls ice cubes. Blend until mixture is smooth and thick.\u003c/li>\n\u003cli>Pour into prepared glass. Garnish with lime wheel.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In the Beginning, There Were ... Dumplings?",
"title": "In the Beginning, There Were ... Dumplings?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68865\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dumplings.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dumplings.jpg\" alt=\"Buuz are the Mongolian take on the dumpling, and are typically filled with mutton or beef. Dumplings can be found across Europe and Asia and most are stuffed with whatever the locals like to eat. Photo: What'sAllThisThen/Flickr\" width=\"624\" height=\"467\" class=\"size-full wp-image-68865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buuz are the Mongolian take on the dumpling, and are typically filled with mutton or beef. Dumplings can be found across Europe and Asia and most are stuffed with whatever the locals like to eat. Photo: What'sAllThisThen/\u003ca href=\"http://www.flickr.com/photos/33092397@N00/\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/26/214833891/in-the-beginning-there-were-dumplings\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130826_me_15.mp3\"] \u003c/p>\n\u003cp>Post by Geoff Brumfiel, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/26/214833891/in-the-beginning-there-were-dumplings\">The Salt at NPR Food\u003c/a> (8/26/13)\u003c/p>\n\u003cp>From Warsaw to Wuhan, people around the world love dumplings. They're tasty little packages that can be made of any grain and stuffed with whatever the locals crave. But where did they come from?\u003c/p>\n\u003cp>No one knows for sure, but \u003ca href=\"http://kenalbala.blogspot.com/\">Ken Albala\u003c/a>, a food historian at the University of the Pacific in Stockton, Calif., thinks dumplings have been around for a very long time. \"Almost without doubt, there are prehistoric dumplings,\" he says.\u003c/p>\n\u003cp>Albala envisions the origins of the dumplings like this: To get nutrition from wild grains, hunter-gatherer humans had to cook them. Maybe they'd hollow out a log and fill it with water. Then they'd use hot stones from a fire to get the water boiling. They'd throw in the grain, he says. \"And I think it's a very fine line between putting in loose flour or meal, and getting a porridge out of it, or putting in lumps,\" and getting out dumplings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Given a choice between gruel and dumplings, Albala says, many people would have chosen the dumpling. \"A dumpling, I don't know, it seems like more fun to me,\" he says.\u003c/p>\n\u003cp>Some of the earliest archaeological evidence for dumplings date from over a thousand years ago, says \u003ca href=\"http://www.fuchsiadunlop.com/\">Fuchsia Dunlop\u003c/a>, a food writer who specializes in Chinese cuisine. Archaeologists have found wooden bowls filled with dumplings from eighth century \u003ca href=\"http://www.metmuseum.org/toah/hd/tang/hd_tang.htm\">Tang Dynasty\u003c/a> graves \"that look exactly the same as you'd see served in a restaurant in the area today,\" Dunlop says.\u003c/p>\n\u003cp>Dumplings were also around in Renaissance Europe, adds Albala. \"The recipes start showing up in the 15\u003csup>th\u003c/sup> century,\" he says, often under the heading \"gnocchi.\" \"Basically, you just take breadcrumbs, you add flour to it, sometimes cheese, sometimes herbs and egg to bind it.\"\u003c/p>\n\u003cp>\u003ciframe src=\"//instagram.com/p/ded7wxOI48/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>Today, dumplings exist across Europe and Asia. Many are called \u003ca href=\"http://en.wikipedia.org/wiki/Manti_(dumpling)\">manti\u003c/a>, or some variation thereof. Most are stuffed with whatever the locals like to eat: In the far west of China, it's mutton, in the Himalayas \u003ca href=\"http://toastpoint.blogspot.com/2007/05/tibetan-momo-or-yak-dumplings.html\">it might be Yak meat\u003c/a>. In fact, says Dunlop, they're all pretty much the same as what the Chinese call \u003ca href=\"http://en.wikipedia.org/wiki/Wonton\">wontons\u003c/a> and the Italians call \u003ca href=\"http://en.wikipedia.org/wiki/Tortellini\">tortellini\u003c/a>. \"So the same methods, the same shapes of wrapped dumpling all the way from Italy, right across Asia to China and even Korea,\" she says.\u003c/p>\n\u003cp>It's the endless variation on the theme that make dumplings something to celebrate, says Scott Drewno, the executive chef at \u003ca href=\"http://www.wolfgangpuck.com/restaurants/fine-dining/3941\">The Source\u003c/a> restaurant in Washington, D.C.\u003c/p>\n\u003cp>An NPR dumpling week? It's not enough, he says. There are a thousand different possible types of dumplings: different folds, different fillings, different sauces, he says. \"You could do a month if you wanted to.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Chef Drewno's \u003c/strong>\u003cstrong>Pork Potstickers with Black Vinegar Dipping Sauce\u003c/strong>\u003c/h3>\n\u003ch5>\u003c/h5>\n\u003cp>\u003cem>For Potsticker Filling\u003c/em>\u003c/p>\n\u003cp>3 lb pork butt\u003c/p>\n\u003cp>1 tb cure salt\u003c/p>\n\u003cp>2 tb chopped garlic\u003c/p>\n\u003cp>1 tb chopped ginger\u003c/p>\n\u003cp>2 tb sugar\u003c/p>\n\u003cp>¼ cup oyster sauce\u003c/p>\n\u003cp>1 tsp black pepper\u003c/p>\n\u003cp>1 tsp white pepper\u003c/p>\n\u003cp>¼ cup chopped cilantro\u003c/p>\n\u003cp>½ cup scallions, thinly sliced\u003c/p>\n\u003cp>1 tb sesame oil\u003c/p>\n\u003cp>¼ cup dried cherries, reconstituted, drained\u003c/p>\n\u003cp>¼ cup dried apricots, reconstituted, drained\u003c/p>\n\u003cp>¼ cup golden raisins, reconstituted, drained\u003c/p>\n\u003cp>Instructions: Mix all ingredients in bowl. Place in freezer for 20 minutes. Grind in mixer with ¼ inch die. Mix in KitchenAid with paddle attachment.\u003c/p>\n\u003cp>\u003cem>To Fill Potsickers\u003c/em>\u003c/p>\n\u003cp>Storebought potsticker skins\u003c/p>\n\u003cp>Egg Yolks\u003c/p>\n\u003cp>\u003cem>Instructions: \u003c/em>Place potsticker skin on table. Brush half with egg yolk. Place small amount of filling in center of skin. Fold skin in half, and pleat along top using thumb and forefinger. Press bottom gently against cutting board, then bend in crescent shape.\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Place in boiling water, cook 3 to 4 minutes til fully cooked through. Drain.\u003c/p>\n\u003cp>Place in hot sauté pan with peanut oil and cook on one side until golden brown. Remove and place on plate with black vinegar dipping sauce (recipe follows). Garnish with carrot strings, beet strings, and daikon strings.\u003c/p>\n\u003cp>\u003cem>For Black Vinegar Dipping Sauce\u003c/em>\u003c/p>\n\u003cp>4 tsp black vinegar\u003c/p>\n\u003cp>1/8 cup chili oil\u003c/p>\n\u003cp>4 tsp sugar\u003c/p>\n\u003cp>2 tb soy sauce ( kikoman or yamasa )\u003c/p>\n\u003cp>2 tb mushroom soy sauce\u003c/p>\n\u003cp>¼ cup rice vinegar\u003c/p>\n\u003cp>2 tb ginger, finely chopped\u003c/p>\n\u003cp>\u003cem>Instructions:\u003c/em> Place all ingredients in bowl and mix well. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68865\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dumplings.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dumplings.jpg\" alt=\"Buuz are the Mongolian take on the dumpling, and are typically filled with mutton or beef. Dumplings can be found across Europe and Asia and most are stuffed with whatever the locals like to eat. Photo: What'sAllThisThen/Flickr\" width=\"624\" height=\"467\" class=\"size-full wp-image-68865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buuz are the Mongolian take on the dumpling, and are typically filled with mutton or beef. Dumplings can be found across Europe and Asia and most are stuffed with whatever the locals like to eat. Photo: What'sAllThisThen/\u003ca href=\"http://www.flickr.com/photos/33092397@N00/\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/26/214833891/in-the-beginning-there-were-dumplings\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Geoff Brumfiel, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/26/214833891/in-the-beginning-there-were-dumplings\">The Salt at NPR Food\u003c/a> (8/26/13)\u003c/p>\n\u003cp>From Warsaw to Wuhan, people around the world love dumplings. They're tasty little packages that can be made of any grain and stuffed with whatever the locals crave. But where did they come from?\u003c/p>\n\u003cp>No one knows for sure, but \u003ca href=\"http://kenalbala.blogspot.com/\">Ken Albala\u003c/a>, a food historian at the University of the Pacific in Stockton, Calif., thinks dumplings have been around for a very long time. \"Almost without doubt, there are prehistoric dumplings,\" he says.\u003c/p>\n\u003cp>Albala envisions the origins of the dumplings like this: To get nutrition from wild grains, hunter-gatherer humans had to cook them. Maybe they'd hollow out a log and fill it with water. Then they'd use hot stones from a fire to get the water boiling. They'd throw in the grain, he says. \"And I think it's a very fine line between putting in loose flour or meal, and getting a porridge out of it, or putting in lumps,\" and getting out dumplings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Given a choice between gruel and dumplings, Albala says, many people would have chosen the dumpling. \"A dumpling, I don't know, it seems like more fun to me,\" he says.\u003c/p>\n\u003cp>Some of the earliest archaeological evidence for dumplings date from over a thousand years ago, says \u003ca href=\"http://www.fuchsiadunlop.com/\">Fuchsia Dunlop\u003c/a>, a food writer who specializes in Chinese cuisine. Archaeologists have found wooden bowls filled with dumplings from eighth century \u003ca href=\"http://www.metmuseum.org/toah/hd/tang/hd_tang.htm\">Tang Dynasty\u003c/a> graves \"that look exactly the same as you'd see served in a restaurant in the area today,\" Dunlop says.\u003c/p>\n\u003cp>Dumplings were also around in Renaissance Europe, adds Albala. \"The recipes start showing up in the 15\u003csup>th\u003c/sup> century,\" he says, often under the heading \"gnocchi.\" \"Basically, you just take breadcrumbs, you add flour to it, sometimes cheese, sometimes herbs and egg to bind it.\"\u003c/p>\n\u003cp>\u003ciframe src=\"//instagram.com/p/ded7wxOI48/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>Today, dumplings exist across Europe and Asia. Many are called \u003ca href=\"http://en.wikipedia.org/wiki/Manti_(dumpling)\">manti\u003c/a>, or some variation thereof. Most are stuffed with whatever the locals like to eat: In the far west of China, it's mutton, in the Himalayas \u003ca href=\"http://toastpoint.blogspot.com/2007/05/tibetan-momo-or-yak-dumplings.html\">it might be Yak meat\u003c/a>. In fact, says Dunlop, they're all pretty much the same as what the Chinese call \u003ca href=\"http://en.wikipedia.org/wiki/Wonton\">wontons\u003c/a> and the Italians call \u003ca href=\"http://en.wikipedia.org/wiki/Tortellini\">tortellini\u003c/a>. \"So the same methods, the same shapes of wrapped dumpling all the way from Italy, right across Asia to China and even Korea,\" she says.\u003c/p>\n\u003cp>It's the endless variation on the theme that make dumplings something to celebrate, says Scott Drewno, the executive chef at \u003ca href=\"http://www.wolfgangpuck.com/restaurants/fine-dining/3941\">The Source\u003c/a> restaurant in Washington, D.C.\u003c/p>\n\u003cp>An NPR dumpling week? It's not enough, he says. There are a thousand different possible types of dumplings: different folds, different fillings, different sauces, he says. \"You could do a month if you wanted to.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Chef Drewno's \u003c/strong>\u003cstrong>Pork Potstickers with Black Vinegar Dipping Sauce\u003c/strong>\u003c/h3>\n\u003ch5>\u003c/h5>\n\u003cp>\u003cem>For Potsticker Filling\u003c/em>\u003c/p>\n\u003cp>3 lb pork butt\u003c/p>\n\u003cp>1 tb cure salt\u003c/p>\n\u003cp>2 tb chopped garlic\u003c/p>\n\u003cp>1 tb chopped ginger\u003c/p>\n\u003cp>2 tb sugar\u003c/p>\n\u003cp>¼ cup oyster sauce\u003c/p>\n\u003cp>1 tsp black pepper\u003c/p>\n\u003cp>1 tsp white pepper\u003c/p>\n\u003cp>¼ cup chopped cilantro\u003c/p>\n\u003cp>½ cup scallions, thinly sliced\u003c/p>\n\u003cp>1 tb sesame oil\u003c/p>\n\u003cp>¼ cup dried cherries, reconstituted, drained\u003c/p>\n\u003cp>¼ cup dried apricots, reconstituted, drained\u003c/p>\n\u003cp>¼ cup golden raisins, reconstituted, drained\u003c/p>\n\u003cp>Instructions: Mix all ingredients in bowl. Place in freezer for 20 minutes. Grind in mixer with ¼ inch die. Mix in KitchenAid with paddle attachment.\u003c/p>\n\u003cp>\u003cem>To Fill Potsickers\u003c/em>\u003c/p>\n\u003cp>Storebought potsticker skins\u003c/p>\n\u003cp>Egg Yolks\u003c/p>\n\u003cp>\u003cem>Instructions: \u003c/em>Place potsticker skin on table. Brush half with egg yolk. Place small amount of filling in center of skin. Fold skin in half, and pleat along top using thumb and forefinger. Press bottom gently against cutting board, then bend in crescent shape.\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Place in boiling water, cook 3 to 4 minutes til fully cooked through. Drain.\u003c/p>\n\u003cp>Place in hot sauté pan with peanut oil and cook on one side until golden brown. Remove and place on plate with black vinegar dipping sauce (recipe follows). Garnish with carrot strings, beet strings, and daikon strings.\u003c/p>\n\u003cp>\u003cem>For Black Vinegar Dipping Sauce\u003c/em>\u003c/p>\n\u003cp>4 tsp black vinegar\u003c/p>\n\u003cp>1/8 cup chili oil\u003c/p>\n\u003cp>4 tsp sugar\u003c/p>\n\u003cp>2 tb soy sauce ( kikoman or yamasa )\u003c/p>\n\u003cp>2 tb mushroom soy sauce\u003c/p>\n\u003cp>¼ cup rice vinegar\u003c/p>\n\u003cp>2 tb ginger, finely chopped\u003c/p>\n\u003cp>\u003cem>Instructions:\u003c/em> Place all ingredients in bowl and mix well. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_68227\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kebab-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kebab-full.jpg\" alt=\"Many different Middle Eastern cultures claim to have invented the kebab. Photo: iStockPhoto.com\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68227\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many different Middle Eastern cultures claim to have invented the kebab. Photo: iStockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211685454/in-iraq-laying-claim-to-the-kebab\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130813_atc_19.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/131876588/kelly-mcevers\">Kelly McEvers\u003c/a>, \u003ca href=\"http://www.npr.org/people/131876588/kelly-mcevers\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>When you hear the word \"kebab\" in America, you might think of skewers with chunks of chicken or beef and vegetables, marinated and grilled on coals or gas. But say \"kebab\" in the Middle East, and it means a lot of things — chunks of lamb or liver on skewers, or the more popular version of grilled ground meat logs found in Turkey, Iran and much of the Arab world.\u003c/p>\n\u003cp>If you spend enough time in the Middle East, you learn it can be hard to pinpoint the origins of things. Everybody claims to have invented hummus, flatbread and even yogurt. And don't even try to figure out who invented the kebab.\u003c/p>\n\u003cp>I talked to a historian of Arab medieval food on my last trip to Iraq. He told me the word is Arabic in origin and comes from the word \u003cem>keba\u003c/em>, which means \"to turn.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My guide to the Iraqi version of the kebab is Sami al Hilali, a longtime colleague, friend and really good cook.\u003c/p>\n\u003cp>Hilali says he uses a combination of lamb, beef, lamb fat, onions, parsley and spices, all ground up with his hands. He then molds the mixture onto skewers. The skewers are not the kind of skewers many Americans use — they're flat, wide and look sort of like a blunt sword.\u003c/p>\n\u003cp>When Hilali is ready to cook, he puts together about 18 skewers and heads outside. He uses a grill that's more like a 3-foot long trough with hardwood charcoal. He's oriented a fan to blow air over the coals and heat them up faster. The sparks are bright orange and look like fireworks.\u003c/p>\n\u003cp>Isra al Rubei'i, who is helping with the food, says the fan is a matter of practicality.\u003c/p>\n\u003cp>\"Sometimes it's without a blower; using a manual fan would ... give it a more delicious flavor,\" she says. \"But this is just to save time, you know, when you have many skewers to grill.\"\u003c/p>\n\u003cp>When the kebabs are cooked, Hilali prepares a plate with bread that will be their final resting place. Rubei'i says the bread is essential.\u003c/p>\n\u003cp>\"The best part is the flatbread that is soaked in the fat coming out of a charred kebab skewer. You know they fight over this one,\" she says, laughing.\u003c/p>\n\u003cp>The Iraqi medieval food historian who shared the origin of the word kebab also told me another story about them: They appear in a book from the southern Iraqi city of Basra called \u003cem>The Book of Misers\u003c/em>. It was written in the 9th century.\u003c/p>\n\u003cp>The miser in this story is a courtly man who invites people to his garden. He tells the guests, \"Here's the stream, and here's the fire. Catch your fish and make your kebab.\"\u003c/p>\n\u003cp>It's the first known mention of the word. My friends nod, knowingly, as if to say, \"You see? It all comes from Iraq.\" Then we get on with our eating.\u003c/p>\n\u003cp>I've had kebab all around the region — Arab kebab, Turkish kebab and Persian kebab. They're all different, and they're all pretty good. In the end, it doesn't really matter who invented kebab. What matters is that fire has touched meat, that the meat is good, and the company is even better.\u003c/p>\n\u003cp>\u003cem>This post is part of Global Grill, a summer series from \u003c/em>All Things Considered\u003cem> that pulls apart the smoky flavors of grilled foods from around the world.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My guide to the Iraqi version of the kebab is Sami al Hilali, a longtime colleague, friend and really good cook.\u003c/p>\n\u003cp>Hilali says he uses a combination of lamb, beef, lamb fat, onions, parsley and spices, all ground up with his hands. He then molds the mixture onto skewers. The skewers are not the kind of skewers many Americans use — they're flat, wide and look sort of like a blunt sword.\u003c/p>\n\u003cp>When Hilali is ready to cook, he puts together about 18 skewers and heads outside. He uses a grill that's more like a 3-foot long trough with hardwood charcoal. He's oriented a fan to blow air over the coals and heat them up faster. The sparks are bright orange and look like fireworks.\u003c/p>\n\u003cp>Isra al Rubei'i, who is helping with the food, says the fan is a matter of practicality.\u003c/p>\n\u003cp>\"Sometimes it's without a blower; using a manual fan would ... give it a more delicious flavor,\" she says. \"But this is just to save time, you know, when you have many skewers to grill.\"\u003c/p>\n\u003cp>When the kebabs are cooked, Hilali prepares a plate with bread that will be their final resting place. Rubei'i says the bread is essential.\u003c/p>\n\u003cp>\"The best part is the flatbread that is soaked in the fat coming out of a charred kebab skewer. You know they fight over this one,\" she says, laughing.\u003c/p>\n\u003cp>The Iraqi medieval food historian who shared the origin of the word kebab also told me another story about them: They appear in a book from the southern Iraqi city of Basra called \u003cem>The Book of Misers\u003c/em>. It was written in the 9th century.\u003c/p>\n\u003cp>The miser in this story is a courtly man who invites people to his garden. He tells the guests, \"Here's the stream, and here's the fire. Catch your fish and make your kebab.\"\u003c/p>\n\u003cp>It's the first known mention of the word. My friends nod, knowingly, as if to say, \"You see? It all comes from Iraq.\" Then we get on with our eating.\u003c/p>\n\u003cp>I've had kebab all around the region — Arab kebab, Turkish kebab and Persian kebab. They're all different, and they're all pretty good. In the end, it doesn't really matter who invented kebab. What matters is that fire has touched meat, that the meat is good, and the company is even better.\u003c/p>\n\u003cp>\u003cem>This post is part of Global Grill, a summer series from \u003c/em>All Things Considered\u003cem> that pulls apart the smoky flavors of grilled foods from around the world.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "McConnell's Ice Cream: Handcrafted in California ",
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"content": "\u003cfigure id=\"attachment_65959\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/4scoops700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/4scoops700.jpg\" alt=\"McConnell's Ice Cream. Photo: Eric Wolfinger\" width=\"500\" class=\"size-full wp-image-65959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McConnell's Ice Cream: Mint chip (top left) Santa Barbara Strawberry (top right), Strawberry Cheesecake (middle), Sweet Cream (bottom left), Dark Chocolate Orange (bottom) Photo: Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Churros con leche\u003c/em>, Turkish coffee, double peanut butter chip, and chocolate-covered strawberries. These are but some of the rich and creamy ice cream flavors made by a longtime California company that is both innovative and steeped in the “made by hand” tradition that is au courant in many up-and-coming food operations today. Terms like “eat local” are a familiar part of the food lexicon yet \u003ca href=\"http://www.mcconnells.com/\">McConnell’s Fine Ice Creams\u003c/a> has been using fresh milk and cream from grass-fed cows that live in Central Coast dairy farms since its start. Cage-free organic eggs and pure cane sugar mean quality (and top dollar) and are two menu musts that put McConnell’s decidedly ahead of the ice cream curve all these years. McConnell’s headquarters in Santa Barbara is a former dairy -- another reminder of the deep connection to dairy and history.\u003c/p>\n\u003cfigure id=\"attachment_65960\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/building1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/building1000.jpg\" alt=\"McConnell's Headquarters in a former dairy in Santa Barbara. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-65960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McConnell's Headquarters in a former dairy in Santa Barbara. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>McConnell’s Fine Ice Creams is a \u003ca href=\"http://www.mcconnells.com/mchistory/\">California heritage ice cream company\u003c/a> started 70 years ago in Santa Barbara. McConnell’s is sold in California supermarkets and in the Bay Area, look for it at: Duc Loi, Whole Foods, Bryan’s, Draeger’s and more; there is also a steady foodservice component. Founder Gordon “Mac” McConnell was a World War II veteran who tinkered around in his garage when he realized he couldn’t find the sort of ice cream he had eaten in restaurants during his travels to France and Mexico. The result was a hybrid French pot, and his tinkering and the decision to go into business is much like the start-ups in our own Silicon Valley. Mac’s wife Ernesteen is still alive and in touch with the new owners. After Mac passed away in the 1960s, the ice cream business was sold in 1963 to Jim and Jeney McCoy who ran it in Santa Barbara for nearly five decades.\u003c/p>\n\u003cp>McConnell’s current owners are Michael Palmer and Eva Ein—his background is in winemaking and advertising and she is a chef-restaurateur for \u003ca href=\"http://www.lecafestella.com/\">Le Café Stella\u003c/a> and \u003ca href=\"http://www.stellamares.com/\">Stella Mare’s\u003c/a>. Palmer is a self-identified “coffee fanatic” and grew up eating McConnell’s Turkish coffee ice cream as a child. He and Ein, along with the McConnell’s staff, spent the last year and a half in start-up mode, modernizing the equipment, production process and ice cream recipes. Many of the staff have worked there a long time, including Albert Campusano, who is the Senior Ice Cream Maker and has been with the company for 25 years. Mike Vierra has been with McConnell’s for 34 years and holds the rare title of Master Ice Cream Maker. Charley Price was recently brought on board since he is a dairy and ice cream specialist.\u003c/p>\n\u003cfigure id=\"attachment_66019\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/mcConnells700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/mcConnells700.jpg\" alt=\"McConnell's owners Michael Palmer and Eva Ein. Photo: Jeff Clark\" width=\"500\" class=\"size-full wp-image-66019\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McConnell's owners Michael Palmer and Eva Ein. Photo: Jeff Clark\u003c/figcaption>\u003c/figure>\n\u003cp>In celebration of National Ice Cream Month, I toured the company’s facility and was able to taste peanut butter ice cream from the aptly named ice cream spigot with Palmer (he says the spigot gets a lot of action on Friday afternoons in a sweet twist on the traditional work happy hour). Ein is so dedicated to the culinary R&D efforts that she blind tasted 26 chocolates when they first bought McConnell’s. Guittard made the cut, as did Valrhona, and Guittard has been a partner of McConnell’s for over 50 years.\u003c/p>\n\u003cp>Their efforts are paying off: McConnell’s recently won a prestigious Specialty Food Association Sofi award in the dessert category for the double peanut butter chip flavor at the Summer Fancy Food show at the Jacob Javits Convention Center in New York. McConnell’s stands out: the mouth feel is creamier and the product sports over 18% milk fat. Premium does come with a price, and the retail pricing per pint is in the $6 range. But it is richer and high quality, so in theory one could try serving a smaller portion. And then fantasize about having another bite, and another... if my own home tasting sessions are any indicator.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ice cream floats may be a traditional way to enjoy ice cream, but McConnell's has teamed up with \u003ca href=\"http://www.enowinerooms.com/hotspots/san-francisco\">ENO Wine Bar\u003c/a> in San Francisco. ENO's Wine Director, Joel Kampf offers wine pairings with ice cream--a little something to sauce up dessert night at home.\u003cbr>\n \u003cstrong>Here are Kampf's tasting notes:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Toasted Coconut Almond Chip: 2012 Cellars 33 Keefer Ranch Chardonnay. Full and generously textured Chardonnay from one of the most sought after single-vineyard fruit in California. Apple, caramel and enough citrus zest to refresh the weighty palate.\u003c/p>\n\u003cp>Salted Caramel Chip or Turkish Coffee: 2012 Diemersfontein Pinotage. South Africa's hidden gem (or nightmare depending upon who makes it) of a varietal comes through with distinct roasted coffee aromatics that follow up with bitter baker's cocoa on the palate. South Africa's original Frankenstein of a grape.\u003c/p>\n\u003cp>Santa Barbara Strawberry: NV Cavas Hill Sparkling Rose. Deep ruby red color suggests a fruity style Cava and this Monastrell based bubble does not disappoint. Strawberry, cherry and pomegranate fruit dominate the palate with plenty of tiny bubbles to refresh.\u003c/p>\n\u003cp>Golden State Vanilla or Summer Peach: NV Valdo Prosecco. Pair vanilla with peaches and you have a match made in heaven. The Valdo Prosecco gives off peaches surrounded by bright citrus notes, all it needs is some vanilla and...BOOM!\u003c/p>\u003c/blockquote>\n\u003cp>In Santa Barbara, Palmer walked me through the company’s history and current landscape. He was also enthusiastic about plans to open a McConnell’s scoop shop in downtown Santa Barbara, and is working with local artisans to create a retail space on State Street. The scoop shop will be styled with retro design elements like red booths upstairs and black and white checkerboard floors.\u003c/p>\n\u003cp>\u003cem>Palmer’s comments have been edited for clarity and grammar.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you come up with flavors and update the ones you have had for awhile? There are some international flavor twists including coconut, churros and coffee.\u003c/strong>\u003cbr>\n\u003cstrong>Palmer:\u003c/strong> We have a very democratized space and are a small, familial group. For our churros flavor, we were talking about \u003cem>horchata\u003c/em>, which we all love. We wanted to capture the nuances of the flavor and Eva came up with the flavor, which is light with cinnamon. It is an ode to Santa Barbara, as well, since \u003cem>horchata\u003c/em> is served around town and especially tastes good at my favorite Mexican spot down the road.\u003c/p>\n\u003cp>Our chip-making process is unique. Most companies take chocolate flake. Inclusions are a way to save money in the business. We take Guittard and do a molten chip process, with ice cream in a pot at 20-21 degrees. Then we heat up the chocolate to over 100 degrees and introduce the chocolate by hand as it’s churning in the pot, for warm chocolate fractures. When you taste it, you’ll get a big chip, then a little chip, for an incredible mouth feel.\u003c/p>\n\u003cp>The first year was about solidifying the legacy flavors, which are peppermint, chocolate, and coffee. One of our first experiments was toasted coconut almond chip. We use salt roasted almonds and put the chip in.\u003c/p>\n\u003cp>Our double peanut chip has a base of peanut butter then peanut butter is folded in. To make sure it stays creamy, we put a chip on top of that.\u003c/p>\n\u003cp>We have a new chocolate flavor: dark chocolate Paso brittle that has smoked sea salt almond brittle made in Paso Robles in dark chocolate ice cream. Roadside raspberry is another new flavor and the chocolate covered strawberries flavor is local organic berries in sweet cream with a Guittard chip and it’s really reminiscent of a chocolate-covered strawberry.\u003c/p>\n\u003cfigure id=\"attachment_65961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/line-mcconnells1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/line-mcconnells1000.jpg\" alt=\"McConnell's Dutch Chocolate ice cream on the assembly line. Photo: Eric Wolfinger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-65961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McConnell's Dutch Chocolate ice cream on the assembly line. Photo: Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You purchased this heritage ice cream brand in early 2012. What are the challenges and successes so far? \u003c/strong>\u003cbr>\n\u003cstrong>Palmer: \u003c/strong>It’s a surprise every day. First and foremost, we are figuring out how to get out this unique story to longtime consumers and people in the food industry who aren’t aware of McConnell’s. Inside the industry, we are reasonably well known since it was the original artisan ice cream brand but the company never looked at itself that way.\u003c/p>\n\u003cp>The ice cream industry kind of caught up from the perspective of artisan food. Terms like local, sustainable, and best in class have hit ice cream. What makes ours the best is our ingredients, recipe and standpoint. Farm-to-table has hit ice cream dead on. This company was always about those things but it didn’t really occur to McConnell’s to embrace that or talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: McConnell’s has been making fine ice cream since 1949. Who are your competitors?\u003c/strong>\u003cbr>\n\u003cstrong>Palmer:\u003c/strong> There are a handful of top tier ice cream companies working at their craft nationally. We don’t really feel our job is to compete with those companies. Our job is to make the most exceptional ice cream. All others use batch freezers and secondarily pasteurize or buy mix from a dairy. Some are using exceptional ingredients.\u003c/p>\n\u003cp>We are the only company that does everything from scratch. It is highly inefficient. We literally pasteurize from eight family dairy farms. We don’t make chocolate but we use Guittard. When it comes to our mix we do our own mix. The best ice creams in the country have 14% milk fat and do an over run of 30%. Our ice cream is 18% milk fat -- you wouldn’t want lower than 10%.\u003c/p>\n\u003cp>The secret sauce is our recipes. Mike Vierra is a master ice cream maker and Charlie Price, our President is the consummate dairy insider. My wife Eva is a chef. For about 70 years, McConnell’s has been doing it one way and getting it right and being obsessive & perfectionistic.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your operations like?\u003c/strong>\u003cbr>\n\u003cstrong>Palmer:\u003c/strong> When we got McConnell’s, we realized we were food and wine people and not ice cream or dairy insiders. A friend put me in touch with Charlie Price, who was running a dairy operation in Western Pennsylvania. When we approached him, he said, “This is the product I’ve been waiting my whole life for,” and moved his family here. He’s made a huge difference. We had a machine built in Holland.\u003c/p>\n\u003cp>When McConnell’s started, it was with all local ingredients from a vibrant dairy business. Our office used to be an old dairy serving Paso Robles to the San Fernando Valley until 1945. We used fresh cream and milk and organic eggs and the ice cream was 24% butterfat at the time, essentially butter. Up to about 1976 one of the telltale signs was the ice cream was so buttery, it would get stuck to your mouth. Mike Vierra joined the company from San Luis Obispo when he was age 21, coming from one of the best dairy programs. He refined the ice cream into one that has 18.5% butterfat and no added air-by-volume.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you become interested in McConnell’s as a business?\u003c/strong>\u003cbr>\n\u003cstrong>Palmer:\u003c/strong> In 2008 our house burned down. Eva has two restaurants in town with a partner and I had wanted to leave branding. I am a winemaker by trade. In the wake of the fire, that was a game changer for me. I fumbled around but had always had my eye on McConnell’s. I knew there was something special about it. Jim McCoy was getting on in years and decided that it was time to transition the company. We spoke at length over one weekend and I came home. We were very close to breaking ground on our home. Eva said “What the heck,” when I told her we weren’t going to do that and instead buy McConnell’s. I said, “We’re buying McConnell’s. And if we’re lucky, we’ll buy a house some day.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s rare that the best in brand comes up for sale. In this case, we are shepherding the brand forward and keeping it local. We’ve made big changes to make it as perfect as possible.\u003cbr>\n\u003cstrong>\u003cbr>\nInformation:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mcconnells.com/\">\u003cstrong>McConnell's Fine Ice Creams\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mccsicecream\">@mccsicecream\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mcconnells.icecream\">McConnell's Ice Cream\u003c/a>\u003c/p>\n\n",
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"excerpt": "A 70-year-old California ice cream company is growing its delectable product line. McConnell's Fine Ice Creams has new owners as well as a master ice cream maker on staff (a rare feat) and continues to use ingredients like Guittard and Valrhona chocolate, as well as organic cage-free eggs. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65959\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/4scoops700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/4scoops700.jpg\" alt=\"McConnell's Ice Cream. Photo: Eric Wolfinger\" width=\"500\" class=\"size-full wp-image-65959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McConnell's Ice Cream: Mint chip (top left) Santa Barbara Strawberry (top right), Strawberry Cheesecake (middle), Sweet Cream (bottom left), Dark Chocolate Orange (bottom) Photo: Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Churros con leche\u003c/em>, Turkish coffee, double peanut butter chip, and chocolate-covered strawberries. These are but some of the rich and creamy ice cream flavors made by a longtime California company that is both innovative and steeped in the “made by hand” tradition that is au courant in many up-and-coming food operations today. Terms like “eat local” are a familiar part of the food lexicon yet \u003ca href=\"http://www.mcconnells.com/\">McConnell’s Fine Ice Creams\u003c/a> has been using fresh milk and cream from grass-fed cows that live in Central Coast dairy farms since its start. Cage-free organic eggs and pure cane sugar mean quality (and top dollar) and are two menu musts that put McConnell’s decidedly ahead of the ice cream curve all these years. McConnell’s headquarters in Santa Barbara is a former dairy -- another reminder of the deep connection to dairy and history.\u003c/p>\n\u003cfigure id=\"attachment_65960\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/building1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/building1000.jpg\" alt=\"McConnell's Headquarters in a former dairy in Santa Barbara. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-65960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McConnell's Headquarters in a former dairy in Santa Barbara. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>McConnell’s Fine Ice Creams is a \u003ca href=\"http://www.mcconnells.com/mchistory/\">California heritage ice cream company\u003c/a> started 70 years ago in Santa Barbara. McConnell’s is sold in California supermarkets and in the Bay Area, look for it at: Duc Loi, Whole Foods, Bryan’s, Draeger’s and more; there is also a steady foodservice component. Founder Gordon “Mac” McConnell was a World War II veteran who tinkered around in his garage when he realized he couldn’t find the sort of ice cream he had eaten in restaurants during his travels to France and Mexico. The result was a hybrid French pot, and his tinkering and the decision to go into business is much like the start-ups in our own Silicon Valley. Mac’s wife Ernesteen is still alive and in touch with the new owners. After Mac passed away in the 1960s, the ice cream business was sold in 1963 to Jim and Jeney McCoy who ran it in Santa Barbara for nearly five decades.\u003c/p>\n\u003cp>McConnell’s current owners are Michael Palmer and Eva Ein—his background is in winemaking and advertising and she is a chef-restaurateur for \u003ca href=\"http://www.lecafestella.com/\">Le Café Stella\u003c/a> and \u003ca href=\"http://www.stellamares.com/\">Stella Mare’s\u003c/a>. Palmer is a self-identified “coffee fanatic” and grew up eating McConnell’s Turkish coffee ice cream as a child. He and Ein, along with the McConnell’s staff, spent the last year and a half in start-up mode, modernizing the equipment, production process and ice cream recipes. Many of the staff have worked there a long time, including Albert Campusano, who is the Senior Ice Cream Maker and has been with the company for 25 years. Mike Vierra has been with McConnell’s for 34 years and holds the rare title of Master Ice Cream Maker. Charley Price was recently brought on board since he is a dairy and ice cream specialist.\u003c/p>\n\u003cfigure id=\"attachment_66019\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/mcConnells700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/mcConnells700.jpg\" alt=\"McConnell's owners Michael Palmer and Eva Ein. Photo: Jeff Clark\" width=\"500\" class=\"size-full wp-image-66019\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McConnell's owners Michael Palmer and Eva Ein. Photo: Jeff Clark\u003c/figcaption>\u003c/figure>\n\u003cp>In celebration of National Ice Cream Month, I toured the company’s facility and was able to taste peanut butter ice cream from the aptly named ice cream spigot with Palmer (he says the spigot gets a lot of action on Friday afternoons in a sweet twist on the traditional work happy hour). Ein is so dedicated to the culinary R&D efforts that she blind tasted 26 chocolates when they first bought McConnell’s. Guittard made the cut, as did Valrhona, and Guittard has been a partner of McConnell’s for over 50 years.\u003c/p>\n\u003cp>Their efforts are paying off: McConnell’s recently won a prestigious Specialty Food Association Sofi award in the dessert category for the double peanut butter chip flavor at the Summer Fancy Food show at the Jacob Javits Convention Center in New York. McConnell’s stands out: the mouth feel is creamier and the product sports over 18% milk fat. Premium does come with a price, and the retail pricing per pint is in the $6 range. But it is richer and high quality, so in theory one could try serving a smaller portion. And then fantasize about having another bite, and another... if my own home tasting sessions are any indicator.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ice cream floats may be a traditional way to enjoy ice cream, but McConnell's has teamed up with \u003ca href=\"http://www.enowinerooms.com/hotspots/san-francisco\">ENO Wine Bar\u003c/a> in San Francisco. ENO's Wine Director, Joel Kampf offers wine pairings with ice cream--a little something to sauce up dessert night at home.\u003cbr>\n \u003cstrong>Here are Kampf's tasting notes:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Toasted Coconut Almond Chip: 2012 Cellars 33 Keefer Ranch Chardonnay. Full and generously textured Chardonnay from one of the most sought after single-vineyard fruit in California. Apple, caramel and enough citrus zest to refresh the weighty palate.\u003c/p>\n\u003cp>Salted Caramel Chip or Turkish Coffee: 2012 Diemersfontein Pinotage. South Africa's hidden gem (or nightmare depending upon who makes it) of a varietal comes through with distinct roasted coffee aromatics that follow up with bitter baker's cocoa on the palate. South Africa's original Frankenstein of a grape.\u003c/p>\n\u003cp>Santa Barbara Strawberry: NV Cavas Hill Sparkling Rose. Deep ruby red color suggests a fruity style Cava and this Monastrell based bubble does not disappoint. Strawberry, cherry and pomegranate fruit dominate the palate with plenty of tiny bubbles to refresh.\u003c/p>\n\u003cp>Golden State Vanilla or Summer Peach: NV Valdo Prosecco. Pair vanilla with peaches and you have a match made in heaven. The Valdo Prosecco gives off peaches surrounded by bright citrus notes, all it needs is some vanilla and...BOOM!\u003c/p>\u003c/blockquote>\n\u003cp>In Santa Barbara, Palmer walked me through the company’s history and current landscape. He was also enthusiastic about plans to open a McConnell’s scoop shop in downtown Santa Barbara, and is working with local artisans to create a retail space on State Street. The scoop shop will be styled with retro design elements like red booths upstairs and black and white checkerboard floors.\u003c/p>\n\u003cp>\u003cem>Palmer’s comments have been edited for clarity and grammar.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you come up with flavors and update the ones you have had for awhile? There are some international flavor twists including coconut, churros and coffee.\u003c/strong>\u003cbr>\n\u003cstrong>Palmer:\u003c/strong> We have a very democratized space and are a small, familial group. For our churros flavor, we were talking about \u003cem>horchata\u003c/em>, which we all love. We wanted to capture the nuances of the flavor and Eva came up with the flavor, which is light with cinnamon. It is an ode to Santa Barbara, as well, since \u003cem>horchata\u003c/em> is served around town and especially tastes good at my favorite Mexican spot down the road.\u003c/p>\n\u003cp>Our chip-making process is unique. Most companies take chocolate flake. Inclusions are a way to save money in the business. We take Guittard and do a molten chip process, with ice cream in a pot at 20-21 degrees. Then we heat up the chocolate to over 100 degrees and introduce the chocolate by hand as it’s churning in the pot, for warm chocolate fractures. When you taste it, you’ll get a big chip, then a little chip, for an incredible mouth feel.\u003c/p>\n\u003cp>The first year was about solidifying the legacy flavors, which are peppermint, chocolate, and coffee. One of our first experiments was toasted coconut almond chip. We use salt roasted almonds and put the chip in.\u003c/p>\n\u003cp>Our double peanut chip has a base of peanut butter then peanut butter is folded in. To make sure it stays creamy, we put a chip on top of that.\u003c/p>\n\u003cp>We have a new chocolate flavor: dark chocolate Paso brittle that has smoked sea salt almond brittle made in Paso Robles in dark chocolate ice cream. Roadside raspberry is another new flavor and the chocolate covered strawberries flavor is local organic berries in sweet cream with a Guittard chip and it’s really reminiscent of a chocolate-covered strawberry.\u003c/p>\n\u003cfigure id=\"attachment_65961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/line-mcconnells1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/line-mcconnells1000.jpg\" alt=\"McConnell's Dutch Chocolate ice cream on the assembly line. Photo: Eric Wolfinger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-65961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McConnell's Dutch Chocolate ice cream on the assembly line. Photo: Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You purchased this heritage ice cream brand in early 2012. What are the challenges and successes so far? \u003c/strong>\u003cbr>\n\u003cstrong>Palmer: \u003c/strong>It’s a surprise every day. First and foremost, we are figuring out how to get out this unique story to longtime consumers and people in the food industry who aren’t aware of McConnell’s. Inside the industry, we are reasonably well known since it was the original artisan ice cream brand but the company never looked at itself that way.\u003c/p>\n\u003cp>The ice cream industry kind of caught up from the perspective of artisan food. Terms like local, sustainable, and best in class have hit ice cream. What makes ours the best is our ingredients, recipe and standpoint. Farm-to-table has hit ice cream dead on. This company was always about those things but it didn’t really occur to McConnell’s to embrace that or talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: McConnell’s has been making fine ice cream since 1949. Who are your competitors?\u003c/strong>\u003cbr>\n\u003cstrong>Palmer:\u003c/strong> There are a handful of top tier ice cream companies working at their craft nationally. We don’t really feel our job is to compete with those companies. Our job is to make the most exceptional ice cream. All others use batch freezers and secondarily pasteurize or buy mix from a dairy. Some are using exceptional ingredients.\u003c/p>\n\u003cp>We are the only company that does everything from scratch. It is highly inefficient. We literally pasteurize from eight family dairy farms. We don’t make chocolate but we use Guittard. When it comes to our mix we do our own mix. The best ice creams in the country have 14% milk fat and do an over run of 30%. Our ice cream is 18% milk fat -- you wouldn’t want lower than 10%.\u003c/p>\n\u003cp>The secret sauce is our recipes. Mike Vierra is a master ice cream maker and Charlie Price, our President is the consummate dairy insider. My wife Eva is a chef. For about 70 years, McConnell’s has been doing it one way and getting it right and being obsessive & perfectionistic.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your operations like?\u003c/strong>\u003cbr>\n\u003cstrong>Palmer:\u003c/strong> When we got McConnell’s, we realized we were food and wine people and not ice cream or dairy insiders. A friend put me in touch with Charlie Price, who was running a dairy operation in Western Pennsylvania. When we approached him, he said, “This is the product I’ve been waiting my whole life for,” and moved his family here. He’s made a huge difference. We had a machine built in Holland.\u003c/p>\n\u003cp>When McConnell’s started, it was with all local ingredients from a vibrant dairy business. Our office used to be an old dairy serving Paso Robles to the San Fernando Valley until 1945. We used fresh cream and milk and organic eggs and the ice cream was 24% butterfat at the time, essentially butter. Up to about 1976 one of the telltale signs was the ice cream was so buttery, it would get stuck to your mouth. Mike Vierra joined the company from San Luis Obispo when he was age 21, coming from one of the best dairy programs. He refined the ice cream into one that has 18.5% butterfat and no added air-by-volume.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you become interested in McConnell’s as a business?\u003c/strong>\u003cbr>\n\u003cstrong>Palmer:\u003c/strong> In 2008 our house burned down. Eva has two restaurants in town with a partner and I had wanted to leave branding. I am a winemaker by trade. In the wake of the fire, that was a game changer for me. I fumbled around but had always had my eye on McConnell’s. I knew there was something special about it. Jim McCoy was getting on in years and decided that it was time to transition the company. We spoke at length over one weekend and I came home. We were very close to breaking ground on our home. Eva said “What the heck,” when I told her we weren’t going to do that and instead buy McConnell’s. I said, “We’re buying McConnell’s. And if we’re lucky, we’ll buy a house some day.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s rare that the best in brand comes up for sale. In this case, we are shepherding the brand forward and keeping it local. We’ve made big changes to make it as perfect as possible.\u003cbr>\n\u003cstrong>\u003cbr>\nInformation:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mcconnells.com/\">\u003cstrong>McConnell's Fine Ice Creams\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mccsicecream\">@mccsicecream\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mcconnells.icecream\">McConnell's Ice Cream\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mediterranean-Inspired BBQ Menu for July 4th Weekend",
"title": "Mediterranean-Inspired BBQ Menu for July 4th Weekend",
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"content": "\u003cp>Who needs a boring ol' dog n' burger this July 4 when you can have big Mediterranean flavors instead? These lamb burgers are jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger (which gives them a slightly more Southeast Asian pedigree, but no matter--our country is a big tossed salad of culinary influences, is it not?), ready to be dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad. Not a tahini fan? Leave it out and add a little more garlic, lemon juice and olive oil instead, and you'll have \u003cem>melitzanosalata\u003c/em>, a Greek-style eggplant dip, topped with a drizzle of olive oil and a sprinkle of chopped fresh oregano.\u003c/p>\n\u003cfigure id=\"attachment_64604\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\">\u003cimg class=\"size-full wp-image-64604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\" alt=\"Mediterranean-Inspired BBQ Menu for July 4\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Inspired BBQ Menu for July 4\u003c/figcaption>\u003c/figure>\n\u003cp>Put out pitchers of cool, minty limeade, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">white peach lemonade\u003c/a>, or \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/14/sangria-blanca/\">white sangria\u003c/a> made with peaches, raspberries, and a bubbly Spanish cava. And in addition to the typical cool-off beers, why not quench the adults' thirst with some \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">local hard ciders\u003c/a>, like Sonoma's two Gravenstein-based ciders, \u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">Graviva!\u003c/a> from \u003ca href=\"http://www.tiltedshed.com/\">Tilted Shed Ciderworks\u003c/a>, and \u003ca href=\"http://www.applesaucedcider.com/\">Apple Sauced\u003c/a> from \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>? After all, hard cider was the drink of choice for Ben Franklin, Thomas Jefferson, and John Adams, who all drank it by the tankardful.\u003c/p>\n\u003cp>For dessert, think simple, sweet and no-fuss. Load up an ice-filled cooler with a rainbow of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">fruity popsicles\u003c/a>. Plates of bite-sized Rice Krispie treats and wedges of chilled watermelon work, too. Or go the full Girl Scout route and let guests make their own s’mores with chocolate squares, graham crackers, and marshmallows around the grill.\u003c/p>\n\u003cp>\u003cstrong>But before you fire up the grill, heed these tips:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The number-one mistake made by outdoor grillers?\u003c/strong>\u003cbr>\nUnderestimating the time it takes to bring a charcoal-fired grill up to grilling temperature. We've all been there, scraping the hummus bowl dry, eating too many chips and baby carrots while the grill slowly fumes, taking its own sweet time to get up to burger-charring heat. If you're using charcoal, assume that it will take forty-five minutes to an hour to get a bed of coals hot enough to cook. When ready, flames should subside and the coals should be glowing red with a light coating of white ash. A gas grill will be faster; assume about 10 to 15 minutes to get up to temperature.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Hate the taste (and smell) of lighter fluid?\u003c/strong>\u003cbr>\nUse a chimney-style metal flue to get your coals started. And remember, to avoid flare-ups, never squeeze lighter fluid onto still-flaming coals. If you don't have a grill, a ridged grill pan will do just fine. Make sure to preheat it for at least 5 to 7 minutes over medium-high heat before grilling.\u003c/p>\n\u003cp>\u003cstrong>That plate you filled with raw meat patties to carry out to the grill?\u003c/strong>\u003cbr>\nDon't reuse it to hold the cooked burgers! Always put cooked food onto a clean plate for serving, and use clean serving utensils. Wash hands, utensils, and plates after touching or preparing raw meat or poultry. Keep cold things cold and hot things hot, and don't put everything out at once. Keep reinforcements of perishable items, like dairy- or mayonnaise-based sauces and condiments, in the refrigerator. After 3 to 4 hours, dump what's been sitting out in the heat and replace with fresh supplies in clean dishes. Never mix what's been sitting out with what's fresh from the fridge.\u003c/p>\n\u003cp>And if you're looking for some additional good old American picnic favorites, we've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">classic potato salad\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/\">roasted potato salad in rosemary-chive vinaigrette\u003c/a>, and for the gluten-free and/or vegans among us, a tasty, no-fail \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/12/what-to-bring-to-the-gluten-free-vegan-potluck-quinoa-adzuki-bean-salad/\">quinoa-bean salad\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Lamb Burgers with Herbed Yogurt\u003c/h2>\n\u003cp>Slide this tasty burgers into grilled pita-bread halves or toasted sesame buns, then top with a dollop of herby yogurt or spiced-up ketchup.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lb ground lamb\u003c/li>\n\u003cli>1/2 cup finely chopped cilantro\u003c/li>\n\u003cli>1/2 cup finely chopped parsley\u003c/li>\n\u003cli>1 thumb-sized piece of fresh ginger root, peeled and grated\u003c/li>\n\u003cli>3 scallions (green onions), finely chopped\u003c/li>\n\u003cli>1/2 tsp cumin\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>4 to 6 pita breads or buns\u003c/li>\n\u003cli>Herbed Yogurt Sauce, for serving (below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Gently mix lamb with herbs, grated ginger, scallions, cumin, and salt. Form into plump patties.\u003c/p>\n\u003cp>2. Grill patties over medium-high heat about 4 minutes on each side, or until outside is well browned but centers are still pink. Place pita bread at edges of grill and grill until just warmed through and lightly char-marked. Tuck burgers into pita and dollop with Herbed Yogurt.\u003c/p>\n\u003ch2>Recipe: Herbed Yogurt\u003c/h2>\n\u003cp>Inspired by Greek tzatziki and Indian raita, this makes a cooling topping for lamb burgers. It can also double as a great dip for raw veggies. Look for thick, dense Greek-style yogurt, or use a half-and-half mixture of yogurt and sour cream.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups plain yogurt, preferably Greek style\u003c/li>\n\u003cli>1/4 cup fresh mint leaves, finely chopped\u003c/li>\n\u003cli>2 tablespoons fresh dill, stems removed, finely chopped\u003c/li>\n\u003cli>3 scallions or 1/2 small red onion, finely chopped\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Stir yogurt, mint, dill, scallions, and salt and pepper together. Taste for seasoning. If not using right away, cover and chill.\u003c/p>\n\u003ch2>Recipe: Grilled Eggplant Spread\u003c/h2>\n\u003cp>Known as \u003cem>baba ganoush\u003c/em> in Middle Eastern restaurants, this is hummus’s sexy older sister: smooth and smoky, with a sassy, garlicky bite zingy with lemon. Use as a sandwich spread in grilled pita rounds with carrot-mint salad and fresh tomato slices, or serve as a dip with raw veggies and crunchy pita chips.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large eggplant\u003c/li>\n\u003cli>2 1/2 tablespoons olive oil, plus more for drizzling\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1/3 cup tahini\u003c/li>\n\u003cli>juice of 2 lemons\u003c/li>\n\u003cli>1/4 tsp smoked paprika, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Rub eggplant with olive oil and pierce in several places with a fork. Grill whole eggplant, turning frequently, until skin is browned and charred and flesh is softened. Remove from grill and set aside until cool enough to handle. Strip off skin and discard.\u003c/p>\n\u003cp>2. Put grilled eggplant, garlic, salt, tahini, 2 tablespoons of olive oil, and lemon juice into blender or food processor. Blend for 1 minute. Scrape down sides with rubber spatula.\u003c/p>\n\u003cp>3. Replace the lid and blend again for another minute, or until mixture is smooth. Taste for seasoning, and add more lemon juice, salt, or olive oil as needed.\u003c/p>\n\u003cp>4. Using rubber spatula, scrape into a bowl and drizzle with olive oil. Sprinkle with smoked paprika, if desired.\u003c/p>\n\u003ch2>Recipe: Carrot Mint Salad\u003c/h2>\n\u003cp>Crunchy, bright, wholesome, and pretty.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb carrots, organic if possible, peeled and coarsely grated\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 to 3 tbsp lemon juice\u003c/li>\n\u003cli>A splash of apple cider vinegar\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003cli>A large handful of fresh mint leaves, stems removed, finely chopped\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss carrots with olive oil, lemon juice, vinegar, salt and pepper. Taste and adjust seasonings as necessary. Just before serving, stir in mint.\u003c/p>\n\n",
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"excerpt": "Lamb is fantastic on the grill, so this Fourth of July, try some lamb burgers jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger, dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Who needs a boring ol' dog n' burger this July 4 when you can have big Mediterranean flavors instead? These lamb burgers are jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger (which gives them a slightly more Southeast Asian pedigree, but no matter--our country is a big tossed salad of culinary influences, is it not?), ready to be dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad. Not a tahini fan? Leave it out and add a little more garlic, lemon juice and olive oil instead, and you'll have \u003cem>melitzanosalata\u003c/em>, a Greek-style eggplant dip, topped with a drizzle of olive oil and a sprinkle of chopped fresh oregano.\u003c/p>\n\u003cfigure id=\"attachment_64604\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\">\u003cimg class=\"size-full wp-image-64604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/july4-bbq700.jpg\" alt=\"Mediterranean-Inspired BBQ Menu for July 4\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Inspired BBQ Menu for July 4\u003c/figcaption>\u003c/figure>\n\u003cp>Put out pitchers of cool, minty limeade, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">white peach lemonade\u003c/a>, or \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/14/sangria-blanca/\">white sangria\u003c/a> made with peaches, raspberries, and a bubbly Spanish cava. And in addition to the typical cool-off beers, why not quench the adults' thirst with some \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">local hard ciders\u003c/a>, like Sonoma's two Gravenstein-based ciders, \u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">Graviva!\u003c/a> from \u003ca href=\"http://www.tiltedshed.com/\">Tilted Shed Ciderworks\u003c/a>, and \u003ca href=\"http://www.applesaucedcider.com/\">Apple Sauced\u003c/a> from \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>? After all, hard cider was the drink of choice for Ben Franklin, Thomas Jefferson, and John Adams, who all drank it by the tankardful.\u003c/p>\n\u003cp>For dessert, think simple, sweet and no-fuss. Load up an ice-filled cooler with a rainbow of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">fruity popsicles\u003c/a>. Plates of bite-sized Rice Krispie treats and wedges of chilled watermelon work, too. Or go the full Girl Scout route and let guests make their own s’mores with chocolate squares, graham crackers, and marshmallows around the grill.\u003c/p>\n\u003cp>\u003cstrong>But before you fire up the grill, heed these tips:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The number-one mistake made by outdoor grillers?\u003c/strong>\u003cbr>\nUnderestimating the time it takes to bring a charcoal-fired grill up to grilling temperature. We've all been there, scraping the hummus bowl dry, eating too many chips and baby carrots while the grill slowly fumes, taking its own sweet time to get up to burger-charring heat. If you're using charcoal, assume that it will take forty-five minutes to an hour to get a bed of coals hot enough to cook. When ready, flames should subside and the coals should be glowing red with a light coating of white ash. A gas grill will be faster; assume about 10 to 15 minutes to get up to temperature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hate the taste (and smell) of lighter fluid?\u003c/strong>\u003cbr>\nUse a chimney-style metal flue to get your coals started. And remember, to avoid flare-ups, never squeeze lighter fluid onto still-flaming coals. If you don't have a grill, a ridged grill pan will do just fine. Make sure to preheat it for at least 5 to 7 minutes over medium-high heat before grilling.\u003c/p>\n\u003cp>\u003cstrong>That plate you filled with raw meat patties to carry out to the grill?\u003c/strong>\u003cbr>\nDon't reuse it to hold the cooked burgers! Always put cooked food onto a clean plate for serving, and use clean serving utensils. Wash hands, utensils, and plates after touching or preparing raw meat or poultry. Keep cold things cold and hot things hot, and don't put everything out at once. Keep reinforcements of perishable items, like dairy- or mayonnaise-based sauces and condiments, in the refrigerator. After 3 to 4 hours, dump what's been sitting out in the heat and replace with fresh supplies in clean dishes. Never mix what's been sitting out with what's fresh from the fridge.\u003c/p>\n\u003cp>And if you're looking for some additional good old American picnic favorites, we've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">classic potato salad\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/\">roasted potato salad in rosemary-chive vinaigrette\u003c/a>, and for the gluten-free and/or vegans among us, a tasty, no-fail \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/12/what-to-bring-to-the-gluten-free-vegan-potluck-quinoa-adzuki-bean-salad/\">quinoa-bean salad\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Lamb Burgers with Herbed Yogurt\u003c/h2>\n\u003cp>Slide this tasty burgers into grilled pita-bread halves or toasted sesame buns, then top with a dollop of herby yogurt or spiced-up ketchup.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lb ground lamb\u003c/li>\n\u003cli>1/2 cup finely chopped cilantro\u003c/li>\n\u003cli>1/2 cup finely chopped parsley\u003c/li>\n\u003cli>1 thumb-sized piece of fresh ginger root, peeled and grated\u003c/li>\n\u003cli>3 scallions (green onions), finely chopped\u003c/li>\n\u003cli>1/2 tsp cumin\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>4 to 6 pita breads or buns\u003c/li>\n\u003cli>Herbed Yogurt Sauce, for serving (below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Gently mix lamb with herbs, grated ginger, scallions, cumin, and salt. Form into plump patties.\u003c/p>\n\u003cp>2. Grill patties over medium-high heat about 4 minutes on each side, or until outside is well browned but centers are still pink. Place pita bread at edges of grill and grill until just warmed through and lightly char-marked. Tuck burgers into pita and dollop with Herbed Yogurt.\u003c/p>\n\u003ch2>Recipe: Herbed Yogurt\u003c/h2>\n\u003cp>Inspired by Greek tzatziki and Indian raita, this makes a cooling topping for lamb burgers. It can also double as a great dip for raw veggies. Look for thick, dense Greek-style yogurt, or use a half-and-half mixture of yogurt and sour cream.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups plain yogurt, preferably Greek style\u003c/li>\n\u003cli>1/4 cup fresh mint leaves, finely chopped\u003c/li>\n\u003cli>2 tablespoons fresh dill, stems removed, finely chopped\u003c/li>\n\u003cli>3 scallions or 1/2 small red onion, finely chopped\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Stir yogurt, mint, dill, scallions, and salt and pepper together. Taste for seasoning. If not using right away, cover and chill.\u003c/p>\n\u003ch2>Recipe: Grilled Eggplant Spread\u003c/h2>\n\u003cp>Known as \u003cem>baba ganoush\u003c/em> in Middle Eastern restaurants, this is hummus’s sexy older sister: smooth and smoky, with a sassy, garlicky bite zingy with lemon. Use as a sandwich spread in grilled pita rounds with carrot-mint salad and fresh tomato slices, or serve as a dip with raw veggies and crunchy pita chips.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large eggplant\u003c/li>\n\u003cli>2 1/2 tablespoons olive oil, plus more for drizzling\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1/3 cup tahini\u003c/li>\n\u003cli>juice of 2 lemons\u003c/li>\n\u003cli>1/4 tsp smoked paprika, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Prepare grill. Rub eggplant with olive oil and pierce in several places with a fork. Grill whole eggplant, turning frequently, until skin is browned and charred and flesh is softened. Remove from grill and set aside until cool enough to handle. Strip off skin and discard.\u003c/p>\n\u003cp>2. Put grilled eggplant, garlic, salt, tahini, 2 tablespoons of olive oil, and lemon juice into blender or food processor. Blend for 1 minute. Scrape down sides with rubber spatula.\u003c/p>\n\u003cp>3. Replace the lid and blend again for another minute, or until mixture is smooth. Taste for seasoning, and add more lemon juice, salt, or olive oil as needed.\u003c/p>\n\u003cp>4. Using rubber spatula, scrape into a bowl and drizzle with olive oil. Sprinkle with smoked paprika, if desired.\u003c/p>\n\u003ch2>Recipe: Carrot Mint Salad\u003c/h2>\n\u003cp>Crunchy, bright, wholesome, and pretty.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb carrots, organic if possible, peeled and coarsely grated\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>2 to 3 tbsp lemon juice\u003c/li>\n\u003cli>A splash of apple cider vinegar\u003c/li>\n\u003cli>Salt and freshly ground black pepper\u003c/li>\n\u003cli>A large handful of fresh mint leaves, stems removed, finely chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Toss carrots with olive oil, lemon juice, vinegar, salt and pepper. Taste and adjust seasonings as necessary. Just before serving, stir in mint.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kevin Sancimino from Swan Oyster Depot Shares Grilling Tips and the Best Types of Oysters to BBQ",
"title": "Kevin Sancimino from Swan Oyster Depot Shares Grilling Tips and the Best Types of Oysters to BBQ",
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"content": "\u003cfigure id=\"attachment_64463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\" alt=\"The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>This Fourth of July many of us are planning to pull out that checkered tablecloth, fire up the grill and make the perfect all-American meal. It’s a tradition as integral as fireworks. Hot dogs, hamburgers, chicken, ribs and oysters. In the Bay Area, oysters are a great choice to serve to your hungry guests-- one local food that is sure to please. \u003c/p>\n\u003cfigure id=\"attachment_64465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\" alt=\"Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But first, a brief history lesson. \u003ca href=\"http://host.madison.com/lifestyles/food_and_cooking/burgers-on-july-not-for-the-founding-fathers/article_33736a9b-a7fc-5139-bc94-50c0c6360bea.html\">Our founding fathers, think Ben Franklin, Thomas Jefferson and John Adams, probably ate oysters.\u003c/a> The first Independence Day celebration took place at a Philadelphia public house in 1776. Because Philadelphia was a major port city, the meal likely would have included local seafood such as oysters. \u003c/p>\n\u003cfigure id=\"attachment_64340\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\" alt=\"John Trumbull's painting, Declaration of Independence. Photography courtesy of US Capitol.\" width=\"1024\" height=\"678\" class=\"size-full wp-image-64340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Trumbull's painting, Declaration of Independence. \u003ca href=\"http://commons.wikimedia.org/wiki/File:John_Trumbull_-_Declaration_of_Independence_-_WGA23100.jpg\">Photography courtesy of US Capitol\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>I couldn’t think of a better time to talk about these half-shell delights than with some of the foremost experts on the matter: the Sancimino family from \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a> in Nob Hill, an 18-seat counter fish market. It’s always packed with hungry patrons willing to wait hours for a coveted seat. Bon Appétit recently named Swan one of the \"\u003ca href=\"http://www.bonappetit.com/magazine/20-most-important-restaurants-2013/restaurants/swan-oyster-depot\">twenty most important restaurants in the America\u003c/a>.\" \u003ca href=\"http://www.travelchannel.com/video/what-to-do-in-san-francisco\">Anthony Bourdain\u003c/a>, Bing Crosby and Francis Ford Coppola have all been known to frequent the joint at one time or another. \u003c/p>\n\u003cfigure id=\"attachment_64358\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\" alt=\"The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant has been around for over 100 years. The Sanciminos have owned it in since 1946 and their expertise is revealed through the quality of the food they serve. They seem to know everything about seafood, especially oysters. \u003c/p>\n\u003cp>\"He was a bold man that first ate an oyster, \"so said Jonathan Swift way back when in ye olde’ days of yesteryear. Indeed, oysters, also known as “bivalve mollusks” have a variety of different tastes. Some are briny, an intense salty flavor, others almost sweet. There are so many different types, Kumamoto, Virginica and Olympia--just to name a few. Trying to choose from a variety of oysters can be an intimidating experience. I decided to seek assistance. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On a recent Wednesday morning, I had the chance to catch up with Kevin Sancimino, described by his brothers as “the oyster expert.” Kevin has a venerable wealth of oyster knowledge. He explained there are five main types of oyster species consumed in the United States: Pacific Oyster, Atlantic Oyster, Kumamoto, European Flat and the Olympia. Each has it’s own unique size, shape, taste, and texture.\u003c/p>\n\u003cfigure id=\"attachment_64466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\" alt=\"Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>Swan’s carries a variety of oysters each day. The menu changes based on what’s fresh. Some are local and come directly from \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a>, while others are shipped from the East Coast. The family picks them up at Pier 33 each morning. \u003c/p>\n\u003cfigure id=\"attachment_64345\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\" alt=\"Daily oyster selections. Photo: Gina Scialabba\" width=\"500\" class=\"size-full wp-image-64345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daily oyster selections. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When I visited, he presented me with a platter of oysters on the half shell fit for a queen, or a hungry journalist. \u003c/p>\n\u003cfigure id=\"attachment_64468\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\" alt=\"Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\" width=\"500\" class=\"size-full wp-image-64468\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing is certain, everyone has his or her favorite variety of species. Each family members had their own take on what is the most flavorful oyster. \u003c/p>\n\u003cp>“We keep a variety of oysters because there is no ‘best oyster’\" Kevin said. “People like what they like.”\u003c/p>\n\u003cp>I asked Kevin to give me some tips on the right way to barbecue an oyster. To shuck or not to shuck? He told me that most people don’t bother to shuck the oyster. They simply throw it over an open flame and let it naturally separate. Sounds like a time-saving convenience, right? \u003c/p>\n\u003cfigure id=\"attachment_64347\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\" alt=\"Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>While, that might sound like a good idea, Kevin doesn’t recommend it. “The best way is to shuck it. That’s what we do at family events. Separate it. Put it on the barbecue, put some sauce on it, and you wait,” he said. Here's some tips on how to correctly shuck an oyster: \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=6g5_7g9I1gM]\u003c/p>\n\u003cp>But, how long should you cook these delicate sea creatures? Not long. His warning: Don’t let the oyster shrivel up. \u003c/p>\n\u003cblockquote>\u003cp>“Wait until you see a little black dryness start to appear on the shell,” Kevin said. “The oyster will start to shrivel a little bit. That’s when it’s done. The sauce will start to bubble almost like it’s poaching in the shell. To me, that is the best way to barbecue an oyster.”\u003c/p>\u003c/blockquote>\n\u003cp>Kevin told me about three of his favorite oysters. Some are barbecue-worthy, while others aren’t. Check out his picks. Do you agree? What are some of your favorites? \u003c/p>\n\u003ch2>Pacific Oyster/Miyagi\u003c/h2>\n\u003cp> \u003cstrong>Species Name: Crassostrea Gigas\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\" alt=\"Drakes Bay are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a> are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The Pacific oyster is native to the Pacific coast of Asia. It has become an introduced species in North America, Australia, Europe, and New Zealand. Most farm-raised oysters in the Pacific Northwest are Pacific oysters. They’ve got fluted, pointed shells that are usually rough and jagged. They go by a variety of names: Miyagi, Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay. Some people describe them as creamy or buttery, not overly firm. Others say they are herbaceous, vegetal, or melonly. They can be extremely briny, a fancy way of saying “salty.” Whatever your take on these, the Miyagi is the most commonly grown and consumed oyster on the West Coast. Indeed, Kevin thinks these oysters are the best to barbecue. Whether with hot sauce, barbecue sauce or even a little pesto. \u003c/p>\n\u003cblockquote>\u003cp>“These are by far my favorite oysters to barbecue,” he said. “The sauce cooks on the oysters, so it’s not as overwhelming.”\u003c/p>\u003c/blockquote>\n\u003ch2>The Atlantic Oyster\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Virginica\u003c/strong>\u003cbr>\n \u003cstrong> Examples: Blue Point, Chathams, Beausoleil, Pemaquid, Wellfleet\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\" alt=\"Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>These are Kevin’s second favorite choice to barbecue, especially the Blue Points. If you’ve only had oysters one time in your life, these are most likely what you consumed. They are the “traditional American oyster,” Kevin said. The Virginica oyster is native to the East Coast, Cape Cod and Nova Scotia, and are distinguished by their tear drop shape, smooth shells, and uniform colors: brown, cream, or forest green. They are dense and flavorful. Chathams, for instance, pack the raw slap of the Atlantic, a pure brine wallop. Really, these are as intense as any oysters on the east coast, unbelievably salty and with a kind of concentrated, anchovyesque savoriness. The shells are the color of Chatham–gray shingles, green sea--and they do indeed seem to open easily every time. Wellfleets oysters tend to be long and strong-shelled. Experienced tasters know that they are plump and clean with a distinctively good balance of creamy sweetness and brine. \u003c/p>\n\u003ch2>The Kumamoto\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Sikamea\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Humboldt Kumamoto, Shelton Kumamoto, Royale Kumamoto\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64474\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\" alt=\"Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>The Kumamoto oyster is originally from Japan. Kumamotos are known for their small size, deep cup, creamy texture, and cucumber-melon finish. The tastes can vary depending on where they are farmed: Baja California, Humboldt Bay, or Puget Sound. Kumamotos are worshipped for their amazing sweetness and clean, fruity aromas. Kevin does not recommend barbecuing this variety, but he says many people do. That’s why he included it on the list. He knows plenty of people who swear by barbecuing these little suckers. Just don’t overcook them. \u003c/p>\n\u003cblockquote>\u003cp>“You have to be careful with the Kumamoto. You try barbecuing theses guys and they are going to shrivel and wither down to nothing,” he warns.\u003c/p>\u003c/blockquote>\n\u003cp>His suggestion---Just eat them raw with a little mignonette sauce, a condiment usually made with minced shallots, cracked pepper, and vinegar. \u003c/p>\n\u003cfigure id=\"attachment_64354\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\" alt=\"People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>So, this Fourth of July try something special. Unlock the magic of the ocean. Embrace the American spirit of individualism. Throw out the corn on the cob recipe and start shucking. As Shakespeare said in The Merry Wives of Windsor, “The world's mine oyster...”\u003c/p>\n\u003cp>\u003cstrong>Restaurant Information:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/NKpsy\">Map\u003c/a>\u003cbr>\n1517 Polk Street (between California Street & Sacramento Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 673-2757\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\tMonday-Saturday: 10:30am-5:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SwanOysterDepot?ref=ts&fref=ts\">Swan Oyster Depot SF\u003c/a>\u003c/p>\n\n",
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"excerpt": "Not sure what to serve this Fourth of July? Think oysters. We talked to resident oyster expert Kevin Sancimino from Swan Oyster Depot. He gave us his picks on the best oysters to barbecue this holiday weekend.",
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"description": "Not sure what to serve this Fourth of July? Think oysters. We talked to resident oyster expert Kevin Sancimino from Swan Oyster Depot. He gave us his picks on the best oysters to barbecue this holiday weekend.",
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"headline": "Kevin Sancimino from Swan Oyster Depot Shares Grilling Tips and the Best Types of Oysters to BBQ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64463\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Group-Shot-.jpg\" alt=\"The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Swan Oyster Depot Crew: L to R: Jimmy, Marino, Kevin, Steve, Guy, Erik and Darin. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>This Fourth of July many of us are planning to pull out that checkered tablecloth, fire up the grill and make the perfect all-American meal. It’s a tradition as integral as fireworks. Hot dogs, hamburgers, chicken, ribs and oysters. In the Bay Area, oysters are a great choice to serve to your hungry guests-- one local food that is sure to please. \u003c/p>\n\u003cfigure id=\"attachment_64465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oysters-on-a-platter.jpg\" alt=\"Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters on the half shell displayed on ice. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But first, a brief history lesson. \u003ca href=\"http://host.madison.com/lifestyles/food_and_cooking/burgers-on-july-not-for-the-founding-fathers/article_33736a9b-a7fc-5139-bc94-50c0c6360bea.html\">Our founding fathers, think Ben Franklin, Thomas Jefferson and John Adams, probably ate oysters.\u003c/a> The first Independence Day celebration took place at a Philadelphia public house in 1776. Because Philadelphia was a major port city, the meal likely would have included local seafood such as oysters. \u003c/p>\n\u003cfigure id=\"attachment_64340\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/1024px-Declaration_independence.jpg\" alt=\"John Trumbull's painting, Declaration of Independence. Photography courtesy of US Capitol.\" width=\"1024\" height=\"678\" class=\"size-full wp-image-64340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Trumbull's painting, Declaration of Independence. \u003ca href=\"http://commons.wikimedia.org/wiki/File:John_Trumbull_-_Declaration_of_Independence_-_WGA23100.jpg\">Photography courtesy of US Capitol\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>I couldn’t think of a better time to talk about these half-shell delights than with some of the foremost experts on the matter: the Sancimino family from \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a> in Nob Hill, an 18-seat counter fish market. It’s always packed with hungry patrons willing to wait hours for a coveted seat. Bon Appétit recently named Swan one of the \"\u003ca href=\"http://www.bonappetit.com/magazine/20-most-important-restaurants-2013/restaurants/swan-oyster-depot\">twenty most important restaurants in the America\u003c/a>.\" \u003ca href=\"http://www.travelchannel.com/video/what-to-do-in-san-francisco\">Anthony Bourdain\u003c/a>, Bing Crosby and Francis Ford Coppola have all been known to frequent the joint at one time or another. \u003c/p>\n\u003cfigure id=\"attachment_64358\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/DSCN4775.jpg\" alt=\"The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Sancimino family preparing for another day of selling seafood. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant has been around for over 100 years. The Sanciminos have owned it in since 1946 and their expertise is revealed through the quality of the food they serve. They seem to know everything about seafood, especially oysters. \u003c/p>\n\u003cp>\"He was a bold man that first ate an oyster, \"so said Jonathan Swift way back when in ye olde’ days of yesteryear. Indeed, oysters, also known as “bivalve mollusks” have a variety of different tastes. Some are briny, an intense salty flavor, others almost sweet. There are so many different types, Kumamoto, Virginica and Olympia--just to name a few. Trying to choose from a variety of oysters can be an intimidating experience. I decided to seek assistance. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a recent Wednesday morning, I had the chance to catch up with Kevin Sancimino, described by his brothers as “the oyster expert.” Kevin has a venerable wealth of oyster knowledge. He explained there are five main types of oyster species consumed in the United States: Pacific Oyster, Atlantic Oyster, Kumamoto, European Flat and the Olympia. Each has it’s own unique size, shape, taste, and texture.\u003c/p>\n\u003cfigure id=\"attachment_64466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kevin-close-up-shot.jpg\" alt=\"Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kevin Sancimino is Swan Oyster Depot’s “oyster expert.” Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>Swan’s carries a variety of oysters each day. The menu changes based on what’s fresh. Some are local and come directly from \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a>, while others are shipped from the East Coast. The family picks them up at Pier 33 each morning. \u003c/p>\n\u003cfigure id=\"attachment_64345\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/OysterMenu.jpg\" alt=\"Daily oyster selections. Photo: Gina Scialabba\" width=\"500\" class=\"size-full wp-image-64345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daily oyster selections. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When I visited, he presented me with a platter of oysters on the half shell fit for a queen, or a hungry journalist. \u003c/p>\n\u003cfigure id=\"attachment_64468\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Oyster-Vertical-.jpg\" alt=\"Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\" width=\"500\" class=\"size-full wp-image-64468\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly shucked oysters at Swan Oyster Depot. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>One thing is certain, everyone has his or her favorite variety of species. Each family members had their own take on what is the most flavorful oyster. \u003c/p>\n\u003cp>“We keep a variety of oysters because there is no ‘best oyster’\" Kevin said. “People like what they like.”\u003c/p>\n\u003cp>I asked Kevin to give me some tips on the right way to barbecue an oyster. To shuck or not to shuck? He told me that most people don’t bother to shuck the oyster. They simply throw it over an open flame and let it naturally separate. Sounds like a time-saving convenience, right? \u003c/p>\n\u003cfigure id=\"attachment_64347\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Oysters-Unshucked.jpg\" alt=\"Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oysters packed on ice. A shucking tool is the best way to crack one open. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>While, that might sound like a good idea, Kevin doesn’t recommend it. “The best way is to shuck it. That’s what we do at family events. Separate it. Put it on the barbecue, put some sauce on it, and you wait,” he said. Here's some tips on how to correctly shuck an oyster: \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/6g5_7g9I1gM'\n title='//www.youtube.com/embed/6g5_7g9I1gM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But, how long should you cook these delicate sea creatures? Not long. His warning: Don’t let the oyster shrivel up. \u003c/p>\n\u003cblockquote>\u003cp>“Wait until you see a little black dryness start to appear on the shell,” Kevin said. “The oyster will start to shrivel a little bit. That’s when it’s done. The sauce will start to bubble almost like it’s poaching in the shell. To me, that is the best way to barbecue an oyster.”\u003c/p>\u003c/blockquote>\n\u003cp>Kevin told me about three of his favorite oysters. Some are barbecue-worthy, while others aren’t. Check out his picks. Do you agree? What are some of your favorites? \u003c/p>\n\u003ch2>Pacific Oyster/Miyagi\u003c/h2>\n\u003cp> \u003cstrong>Species Name: Crassostrea Gigas\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Drakes-Bay-.jpg\" alt=\"Drakes Bay are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\">Drakes Bay\u003c/a> are some of Kevin’s favorites among local oysters. The farm is facing possible closure, Kevin said he would be upset if they are shut down. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The Pacific oyster is native to the Pacific coast of Asia. It has become an introduced species in North America, Australia, Europe, and New Zealand. Most farm-raised oysters in the Pacific Northwest are Pacific oysters. They’ve got fluted, pointed shells that are usually rough and jagged. They go by a variety of names: Miyagi, Fanny Bay, Royal Miyagi, Kusshi, Drakes Bay. Some people describe them as creamy or buttery, not overly firm. Others say they are herbaceous, vegetal, or melonly. They can be extremely briny, a fancy way of saying “salty.” Whatever your take on these, the Miyagi is the most commonly grown and consumed oyster on the West Coast. Indeed, Kevin thinks these oysters are the best to barbecue. Whether with hot sauce, barbecue sauce or even a little pesto. \u003c/p>\n\u003cblockquote>\u003cp>“These are by far my favorite oysters to barbecue,” he said. “The sauce cooks on the oysters, so it’s not as overwhelming.”\u003c/p>\u003c/blockquote>\n\u003ch2>The Atlantic Oyster\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Virginica\u003c/strong>\u003cbr>\n \u003cstrong> Examples: Blue Point, Chathams, Beausoleil, Pemaquid, Wellfleet\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64472\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Blue-Point-.jpg\" alt=\"Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-64472\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Point oysters are also a good choice to barbecue. While the cups aren’t as deep as a miyagi, they are able to retain flavor when you put them on the grill. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>These are Kevin’s second favorite choice to barbecue, especially the Blue Points. If you’ve only had oysters one time in your life, these are most likely what you consumed. They are the “traditional American oyster,” Kevin said. The Virginica oyster is native to the East Coast, Cape Cod and Nova Scotia, and are distinguished by their tear drop shape, smooth shells, and uniform colors: brown, cream, or forest green. They are dense and flavorful. Chathams, for instance, pack the raw slap of the Atlantic, a pure brine wallop. Really, these are as intense as any oysters on the east coast, unbelievably salty and with a kind of concentrated, anchovyesque savoriness. The shells are the color of Chatham–gray shingles, green sea--and they do indeed seem to open easily every time. Wellfleets oysters tend to be long and strong-shelled. Experienced tasters know that they are plump and clean with a distinctively good balance of creamy sweetness and brine. \u003c/p>\n\u003ch2>The Kumamoto\u003c/h2>\n\u003cp> \u003cstrong> Species Name: Crassostrea Sikamea\u003c/strong>\u003cbr>\n \u003cstrong>Examples: Humboldt Kumamoto, Shelton Kumamoto, Royale Kumamoto\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_64474\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Kumamoto.jpg\" alt=\"Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg. \" width=\"1000\" height=\"667\" class=\"size-full wp-image-64474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kumamoto oysters have small cups, making them difficult to barbecue, Kevin said. He thinks they are better raw. Photo: Sara Bloomberg.\u003c/figcaption>\u003c/figure>\n\u003cp>The Kumamoto oyster is originally from Japan. Kumamotos are known for their small size, deep cup, creamy texture, and cucumber-melon finish. The tastes can vary depending on where they are farmed: Baja California, Humboldt Bay, or Puget Sound. Kumamotos are worshipped for their amazing sweetness and clean, fruity aromas. Kevin does not recommend barbecuing this variety, but he says many people do. That’s why he included it on the list. He knows plenty of people who swear by barbecuing these little suckers. Just don’t overcook them. \u003c/p>\n\u003cblockquote>\u003cp>“You have to be careful with the Kumamoto. You try barbecuing theses guys and they are going to shrivel and wither down to nothing,” he warns.\u003c/p>\u003c/blockquote>\n\u003cp>His suggestion---Just eat them raw with a little mignonette sauce, a condiment usually made with minced shallots, cracked pepper, and vinegar. \u003c/p>\n\u003cfigure id=\"attachment_64354\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Family-at-Swan.jpg\" alt=\"People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\" width=\"1280\" height=\"960\" class=\"size-full wp-image-64354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People frequently pass by the window at Swan and look at the local seafood on display. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>So, this Fourth of July try something special. Unlock the magic of the ocean. Embrace the American spirit of individualism. Throw out the corn on the cob recipe and start shucking. As Shakespeare said in The Merry Wives of Windsor, “The world's mine oyster...”\u003c/p>\n\u003cp>\u003cstrong>Restaurant Information:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/NKpsy\">Map\u003c/a>\u003cbr>\n1517 Polk Street (between California Street & Sacramento Street)\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 673-2757\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\tMonday-Saturday: 10:30am-5:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SwanOysterDepot?ref=ts&fref=ts\">Swan Oyster Depot SF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LGBT Pride Profile: Dining Around Radio Host Joel Riddell",
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"content": "\u003cfigure id=\"attachment_64095\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/google-joel-riddell600.jpg\">\u003cimg class=\"size-full wp-image-64095\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/google-joel-riddell600.jpg\" alt=\"Joel Riddell and Robert Moon with Google contingent at San Francisco Pride Parade. Photo courtesy of Joel Riddell\" width=\"600\" height=\"800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joel Riddell (L) and his partner, Robert Moon (R) with Google contingent at San Francisco Pride Parade.\u003cbr>Photo courtesy of Joel Riddell\u003c/figcaption>\u003c/figure>\n\u003cp>Food fans and radio listeners are likely familiar with the voice of Joel Riddell, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/12/iacp-in-san-francisco-conference-highlights-and-awards/\">award winning\u003c/a> host and producer of \u003ca href=\"http://www.talk910.com/pages/diningaround.html?page=3\">Dining Around on Talk 910\u003c/a>—-a show that is considered the Bay Area place for chefs and notable personalities to dish on food, wine, event and travel. Thought leaders like Lidia Bastianich Felidia, Michael Pollan, Hubert Keller, Margrit Mondavi and Joanne Weir hit the airwaves for interviews with Riddell, and he is often at food and fundraising events with his partner, Robert Moon. The couple is based in San Francisco and Moon, who works for Google, is an apt sidekick for his ability to photograph and document (in witty fashion) the details of their restaurant and home-cooked feasts from hole-in-the-wall Korean to white tablecloth joints. Chef Emily Luchetti enjoys checking out Moon’s social media to guess what Riddell may discuss on air the following weekend—the descriptions always make me hungry, too.\u003c/p>\n\u003cp>Riddell’s earlier career revolved around theatre, hospitality (he co-owned and operated a bed & breakfast) and internet publishing before he landed in San Francisco at KGO Radio where he was the Producer of the Gene Burns Programs for coverage in Israel, Cyprus, Tuscany, Vatican City, and French Polynesia. I first met Riddell over a decade ago via a local chef who was friendly with the radio broadcaster \u003ca href=\"http://www.sfgate.com/bayarea/article/Longtime-KGO-host-Gene-Burns-72-dies-4549884.php\">Gene Burns\u003c/a>, who recently passed away and was a professional mentor to Riddell. I have catered for Riddell and Burns and spent time carousing with Riddell and Moon at media events including “pinch-me-now” dinner moments at \u003ca href=\"http://incanto.biz/\">Incanto Restaurant\u003c/a> with \u003ca href=\"http://sfist.com/2007/05/10/dinner_with_a_white_slave.php\">Marco Pierre White\u003c/a> and a fundraiser at \u003ca href=\"http://www.tablehopper.com/newsletter/071120/\">E&O Trading Company\u003c/a> in San Francisco with Anthony Bourdain.\u003c/p>\n\u003cp>June is LGBT Pride Month and there is so much energy focused on equal rights for the LGBT community right now, especially in California. \u003ca href=\"http://www.scotusblog.com/\">The Supreme Court\u003c/a> is set to rule on Prop 8, California’s same-sex marriage ban \u003ca href=\"http://ww2.kqed.org/news/2013/06/25/proposition-8-supreme-court/\">today\u003c/a> as well as DOMA (Defense of Marriage Act), the federal law that defines marriage as only between a man and a woman. Regarding employment, professions that have been slow to open the closet doors are gradually yielding to the pressure and challenging homophobia within their systems. With that in mind, I asked Riddell about his personal and professional experiences being an out gay man in the food media world. His comments have been edited for length and clarity.\u003c/p>\n\u003cfigure id=\"attachment_64099\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/NoH8.jpg\">\u003cimg class=\"size-full wp-image-64099\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/NoH8.jpg\" alt=\"Joel Riddell and Robert Moon. Photo: Adam Bouska\" width=\"640\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joel Riddell and Robert Moon. Photo: \u003ca href=\"http://www.bouska.net/\">Adam Bouska\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How long have you and Robert been together? You did a No H8 photo, share the same shoe size, and are pretty open about your love for each other. Tell us more.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ridell:\u003c/strong> Robert and I have been together for over 17 years. He is my bright and shining star and at times my knight in shining armor, too. We do try to be a team. The night that we did our \u003ca href=\"http://www.noh8campaign.com/\">No H8\u003c/a> Adam Bouska photo, we went to \u003ca href=\"http://www.alexanderssteakhouse.com/\">Alexander’s Steakhouse\u003c/a> and still had the tattoos on. We were wearing suits and ties but couldn’t wash off the tattoos. We were having dinner and the waiter said, \"What’s with the tattoos? Six or seven waitstaff came by and said, 'look at these two guys.' Robert and I always try to walk hand in hand, and just let people know we’re a couple and that it’s totally normal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary & media worlds that you work in?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ridell:\u003c/strong> I think within the media world you would expect that it would be very open and very cool. But when I first started over 10 years ago, it was okay to make sexist and homophobic comments. Fat comments, too. This was in the workplace, from management on down. Those comments made a lot of people uncomfortable. Things have gotten a lot better. Here at Clear Channel, they are the sponsors of Pride and the stations show range and personalities. It’s very multicultural and management makes it really clear that they won’t put up with any discrimination in the workplace. You have to pay attention to advertisers.\u003c/p>\n\u003cp>For restaurants, I think of old guard French restaurants that were very male-centric places but not necessarily homophobic. Here in the Bay Area, think of how many restaurants have staff that are Latino, European, Asian-- we’re so multicultural.\u003c/p>\n\u003cp>Places who dub themselves as gay or lesbian before being a restaurant have more issues than the opposite. Take Arrows in Maine for example. Clark and Mark are amazing chefs. They were out on Top Chef Masters and on the forefront of many things. But they don’t have rainbow flags or rainbow chefs coats. Not that they are not proud but the clientele in that part of Maine can be a bit conservative. They are chefs and the restaurant is glorious and they just happen to be gay. Each of us needs to be as out as possible so we can be a united force against the hatred others feel. I have been fired for being gay and hired for being gay. It all depends upon the restaurant owner.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ridell:\u003c/strong> It was sort of de rigueur. I’m working on a food show. In my old company, people would make odd homophobic comments. Usually when folks would realize I had a longtime partner they would say things like, “I certainly think it’s okay you’re together, but don’t think you should get married.” It’s like a weird club, ‘because we’re straight, we’re allowed all this stuff, but you’re not allowed to have it,’ kind of thing.”\u003c/p>\n\u003cp>My parents are quite religious but they’ve always been inclusive of everyone. If you’re going to be homophobic, it’s not a Christian attitude. For me it’s always been a positive and inclusive situation. With my mom, she has always shown that if you’re a loving individual, why would anyone criticize that?\u003c/p>\n\u003cp>I did have a woman at work who would call me “princess Joel.” That’s not okay. I told her many times “You just called me ‘princess Joel’ in front of 17 people.” She’d say, “You know I’m joking.”\u003c/p>\n\u003cp>I couldn’t tell her, “Lady, this is not cool,” because she was in management.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite places to eat and drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Riddell:\u003c/strong> We go to \u003ca href=\"http://www.hubertkeller.com/restaurants/fleur-de-lys.html\">Fleur de Lys\u003c/a> every Christmas and have done so for 15 years. The only year we missed was the year they had the fire, and we went to the Ritz and Hubert and Marie Chantal Keller were there. We went to Fleur de Lys when we signed our mortgage papers—-you need to celebrate things like that.\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a>.\u003c/p>\n\u003cp>I try to eat at a lot of different places. We’ve been to \u003ca href=\"http://www.nopalitosf.com/\">nopalito\u003c/a> a bunch of times. I like \u003ca href=\"http://www.boxingroom.com/\">Boxing Room\u003c/a> and \u003ca href=\"http://www.dobbsferrysf.com/\">Dobb’s Ferry\u003c/a>, the places you can go in and grab a table.\u003c/p>\n\u003cp>If we’re looking for seafood, we go to \u003ca href=\"http://www.hayesstreetgrill.com/\">Hayes Street Grill\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://perbaccosf.com/\">Perbacco\u003c/a> and \u003ca href=\"http://www.farallonrestaurant.com/\">Farallon\u003c/a> are good and \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a> is really cool.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.namusf.com/\">Namu Gaji\u003c/a>, the Lee brothers are smart and they know what they’re doing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You were a guest on KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2013/04/10/check-please-bay-area-100th-episode-angkor-borei-indigo-farallon/\">Check, Please! Bay Area\u003c/a>. What was that experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ridell:\u003c/strong> Completely wickedly fun. Leslie is fun. Tina Salter is so smart and she’s got it down, and told us, ‘I don’t want you to talk about the restaurants to each other. Keep that to yourselves.’ I loved it. My experience was really exciting because I felt they respected and cared about my choices and they really want people to have their own opinion. I chose \u003ca href=\"http://blogs.kqed.org/checkplease/2013/04/10/farallon-restaurant-info/\">Farallon\u003c/a> because I feel we should recognize those places that have worked so hard to keep themselves relevant and interesting.\u003c/p>\n\u003cp>One of the other guests chose \u003ca href=\"http://blogs.kqed.org/checkplease/2013/04/10/angkor-borei-restaurant-info/\">Angkor Borei\u003c/a> and there was an LGBT angle there. At the table near us, one man was Cambodian and the other Thai. They gave us suggestions and we had a fun time. The staff on the show really respected what we had to say about our experiences and that is an important aspect to the program; it’s totally driven by the people on the panel.\u003c/p>\n\u003cfigure id=\"attachment_64097\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/joel-riddell-leslie-sbrocco1000.jpg\">\u003cimg class=\"size-full wp-image-64097\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/joel-riddell-leslie-sbrocco1000.jpg\" alt=\"Joel Riddell was a guest on KQED's Check, Please! Bay Area 100th episode. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joel Riddell was a guest on KQED's Check, Please! Bay Area \u003ca href=\"http://blogs.kqed.org/checkplease/2013/04/10/check-please-bay-area-100th-episode-angkor-borei-indigo-farallon/\">100th episode\u003c/a>. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How do you celebrate Pride Month? Personally? Professionally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Riddell:\u003c/strong> Last year Robert and I walked the parade with Google. I did a Dining Around show the day before. It’s a celebration.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I’ll be there 10am to 1pm broadcasting then I’ll be with my team, volunteering. I’m there because I think it’s really super important and our city gets benefits. We tend to hang out with friends. We’ll do a \u003ca href=\"http://aofsf.eventbrite.com/\">fundraising event\u003c/a> next Thursday for the Academy of Friends.\u003c/p>\n\n",
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"excerpt": "It's been a big year for San Franciscan Joel Riddell, who won an IACP award for his Dining Around radio show and also had his longtime mentor, Gene Burns pass away. Riddell is a confidant to chefs, bold-faced wine and travel leaders and is the longtime partner to Robert Moon. Riddell shares his experiences of pride and homophobia within the culinary & media worlds.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64095\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/google-joel-riddell600.jpg\">\u003cimg class=\"size-full wp-image-64095\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/google-joel-riddell600.jpg\" alt=\"Joel Riddell and Robert Moon with Google contingent at San Francisco Pride Parade. Photo courtesy of Joel Riddell\" width=\"600\" height=\"800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joel Riddell (L) and his partner, Robert Moon (R) with Google contingent at San Francisco Pride Parade.\u003cbr>Photo courtesy of Joel Riddell\u003c/figcaption>\u003c/figure>\n\u003cp>Food fans and radio listeners are likely familiar with the voice of Joel Riddell, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/12/iacp-in-san-francisco-conference-highlights-and-awards/\">award winning\u003c/a> host and producer of \u003ca href=\"http://www.talk910.com/pages/diningaround.html?page=3\">Dining Around on Talk 910\u003c/a>—-a show that is considered the Bay Area place for chefs and notable personalities to dish on food, wine, event and travel. Thought leaders like Lidia Bastianich Felidia, Michael Pollan, Hubert Keller, Margrit Mondavi and Joanne Weir hit the airwaves for interviews with Riddell, and he is often at food and fundraising events with his partner, Robert Moon. The couple is based in San Francisco and Moon, who works for Google, is an apt sidekick for his ability to photograph and document (in witty fashion) the details of their restaurant and home-cooked feasts from hole-in-the-wall Korean to white tablecloth joints. Chef Emily Luchetti enjoys checking out Moon’s social media to guess what Riddell may discuss on air the following weekend—the descriptions always make me hungry, too.\u003c/p>\n\u003cp>Riddell’s earlier career revolved around theatre, hospitality (he co-owned and operated a bed & breakfast) and internet publishing before he landed in San Francisco at KGO Radio where he was the Producer of the Gene Burns Programs for coverage in Israel, Cyprus, Tuscany, Vatican City, and French Polynesia. I first met Riddell over a decade ago via a local chef who was friendly with the radio broadcaster \u003ca href=\"http://www.sfgate.com/bayarea/article/Longtime-KGO-host-Gene-Burns-72-dies-4549884.php\">Gene Burns\u003c/a>, who recently passed away and was a professional mentor to Riddell. I have catered for Riddell and Burns and spent time carousing with Riddell and Moon at media events including “pinch-me-now” dinner moments at \u003ca href=\"http://incanto.biz/\">Incanto Restaurant\u003c/a> with \u003ca href=\"http://sfist.com/2007/05/10/dinner_with_a_white_slave.php\">Marco Pierre White\u003c/a> and a fundraiser at \u003ca href=\"http://www.tablehopper.com/newsletter/071120/\">E&O Trading Company\u003c/a> in San Francisco with Anthony Bourdain.\u003c/p>\n\u003cp>June is LGBT Pride Month and there is so much energy focused on equal rights for the LGBT community right now, especially in California. \u003ca href=\"http://www.scotusblog.com/\">The Supreme Court\u003c/a> is set to rule on Prop 8, California’s same-sex marriage ban \u003ca href=\"http://ww2.kqed.org/news/2013/06/25/proposition-8-supreme-court/\">today\u003c/a> as well as DOMA (Defense of Marriage Act), the federal law that defines marriage as only between a man and a woman. Regarding employment, professions that have been slow to open the closet doors are gradually yielding to the pressure and challenging homophobia within their systems. With that in mind, I asked Riddell about his personal and professional experiences being an out gay man in the food media world. His comments have been edited for length and clarity.\u003c/p>\n\u003cfigure id=\"attachment_64099\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/NoH8.jpg\">\u003cimg class=\"size-full wp-image-64099\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/NoH8.jpg\" alt=\"Joel Riddell and Robert Moon. Photo: Adam Bouska\" width=\"640\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joel Riddell and Robert Moon. Photo: \u003ca href=\"http://www.bouska.net/\">Adam Bouska\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How long have you and Robert been together? You did a No H8 photo, share the same shoe size, and are pretty open about your love for each other. Tell us more.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ridell:\u003c/strong> Robert and I have been together for over 17 years. He is my bright and shining star and at times my knight in shining armor, too. We do try to be a team. The night that we did our \u003ca href=\"http://www.noh8campaign.com/\">No H8\u003c/a> Adam Bouska photo, we went to \u003ca href=\"http://www.alexanderssteakhouse.com/\">Alexander’s Steakhouse\u003c/a> and still had the tattoos on. We were wearing suits and ties but couldn’t wash off the tattoos. We were having dinner and the waiter said, \"What’s with the tattoos? Six or seven waitstaff came by and said, 'look at these two guys.' Robert and I always try to walk hand in hand, and just let people know we’re a couple and that it’s totally normal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary & media worlds that you work in?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ridell:\u003c/strong> I think within the media world you would expect that it would be very open and very cool. But when I first started over 10 years ago, it was okay to make sexist and homophobic comments. Fat comments, too. This was in the workplace, from management on down. Those comments made a lot of people uncomfortable. Things have gotten a lot better. Here at Clear Channel, they are the sponsors of Pride and the stations show range and personalities. It’s very multicultural and management makes it really clear that they won’t put up with any discrimination in the workplace. You have to pay attention to advertisers.\u003c/p>\n\u003cp>For restaurants, I think of old guard French restaurants that were very male-centric places but not necessarily homophobic. Here in the Bay Area, think of how many restaurants have staff that are Latino, European, Asian-- we’re so multicultural.\u003c/p>\n\u003cp>Places who dub themselves as gay or lesbian before being a restaurant have more issues than the opposite. Take Arrows in Maine for example. Clark and Mark are amazing chefs. They were out on Top Chef Masters and on the forefront of many things. But they don’t have rainbow flags or rainbow chefs coats. Not that they are not proud but the clientele in that part of Maine can be a bit conservative. They are chefs and the restaurant is glorious and they just happen to be gay. Each of us needs to be as out as possible so we can be a united force against the hatred others feel. I have been fired for being gay and hired for being gay. It all depends upon the restaurant owner.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ridell:\u003c/strong> It was sort of de rigueur. I’m working on a food show. In my old company, people would make odd homophobic comments. Usually when folks would realize I had a longtime partner they would say things like, “I certainly think it’s okay you’re together, but don’t think you should get married.” It’s like a weird club, ‘because we’re straight, we’re allowed all this stuff, but you’re not allowed to have it,’ kind of thing.”\u003c/p>\n\u003cp>My parents are quite religious but they’ve always been inclusive of everyone. If you’re going to be homophobic, it’s not a Christian attitude. For me it’s always been a positive and inclusive situation. With my mom, she has always shown that if you’re a loving individual, why would anyone criticize that?\u003c/p>\n\u003cp>I did have a woman at work who would call me “princess Joel.” That’s not okay. I told her many times “You just called me ‘princess Joel’ in front of 17 people.” She’d say, “You know I’m joking.”\u003c/p>\n\u003cp>I couldn’t tell her, “Lady, this is not cool,” because she was in management.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite places to eat and drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Riddell:\u003c/strong> We go to \u003ca href=\"http://www.hubertkeller.com/restaurants/fleur-de-lys.html\">Fleur de Lys\u003c/a> every Christmas and have done so for 15 years. The only year we missed was the year they had the fire, and we went to the Ritz and Hubert and Marie Chantal Keller were there. We went to Fleur de Lys when we signed our mortgage papers—-you need to celebrate things like that.\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a>.\u003c/p>\n\u003cp>I try to eat at a lot of different places. We’ve been to \u003ca href=\"http://www.nopalitosf.com/\">nopalito\u003c/a> a bunch of times. I like \u003ca href=\"http://www.boxingroom.com/\">Boxing Room\u003c/a> and \u003ca href=\"http://www.dobbsferrysf.com/\">Dobb’s Ferry\u003c/a>, the places you can go in and grab a table.\u003c/p>\n\u003cp>If we’re looking for seafood, we go to \u003ca href=\"http://www.hayesstreetgrill.com/\">Hayes Street Grill\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://perbaccosf.com/\">Perbacco\u003c/a> and \u003ca href=\"http://www.farallonrestaurant.com/\">Farallon\u003c/a> are good and \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a> is really cool.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.namusf.com/\">Namu Gaji\u003c/a>, the Lee brothers are smart and they know what they’re doing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You were a guest on KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/2013/04/10/check-please-bay-area-100th-episode-angkor-borei-indigo-farallon/\">Check, Please! Bay Area\u003c/a>. What was that experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ridell:\u003c/strong> Completely wickedly fun. Leslie is fun. Tina Salter is so smart and she’s got it down, and told us, ‘I don’t want you to talk about the restaurants to each other. Keep that to yourselves.’ I loved it. My experience was really exciting because I felt they respected and cared about my choices and they really want people to have their own opinion. I chose \u003ca href=\"http://blogs.kqed.org/checkplease/2013/04/10/farallon-restaurant-info/\">Farallon\u003c/a> because I feel we should recognize those places that have worked so hard to keep themselves relevant and interesting.\u003c/p>\n\u003cp>One of the other guests chose \u003ca href=\"http://blogs.kqed.org/checkplease/2013/04/10/angkor-borei-restaurant-info/\">Angkor Borei\u003c/a> and there was an LGBT angle there. At the table near us, one man was Cambodian and the other Thai. They gave us suggestions and we had a fun time. The staff on the show really respected what we had to say about our experiences and that is an important aspect to the program; it’s totally driven by the people on the panel.\u003c/p>\n\u003cfigure id=\"attachment_64097\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/joel-riddell-leslie-sbrocco1000.jpg\">\u003cimg class=\"size-full wp-image-64097\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/joel-riddell-leslie-sbrocco1000.jpg\" alt=\"Joel Riddell was a guest on KQED's Check, Please! Bay Area 100th episode. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joel Riddell was a guest on KQED's Check, Please! Bay Area \u003ca href=\"http://blogs.kqed.org/checkplease/2013/04/10/check-please-bay-area-100th-episode-angkor-borei-indigo-farallon/\">100th episode\u003c/a>. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How do you celebrate Pride Month? Personally? Professionally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Riddell:\u003c/strong> Last year Robert and I walked the parade with Google. I did a Dining Around show the day before. It’s a celebration.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Martini: This American Cocktail May Have An International Twist",
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"content": "\u003cfigure id=\"attachment_63737\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/martiniman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/martiniman.jpg\" alt=\"The martini: international drink of mystery? Photo: iStockphoto.com\" width=\"500\" class=\"size-full wp-image-63737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The martini: international drink of mystery? Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/140874239/april-fulton\">April Fulton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/18/193198710/martini-s-muddled-history-may-have-international-ties\">The Salt at NPR Food\u003c/a> (6/19/13)\u003c/p>\n\u003cp>There's no cocktail more distinctly American than the martini. It's strong, sophisticated and sexy. It's everything we hope to project while ordering one.\u003c/p>\n\u003cp>Baltimore-born satirist H.L. Mencken is said to have called the martini \"the only American invention as perfect as the sonnet.\" But is the martini perfectly American? Maybe not entirely.\u003c/p>\n\u003cp>So in honor of \u003ca href=\"http://www.punchbowl.com/holidays/national-martini-day\">National Martini Day\u003c/a> on Wednesday, we decided to dig into the drink's muddled past.\u003c/p>\n\u003cp>The history of the martini is a murky one. As is the case with many alcoholic concoctions through time, things weren't always written down, and memories got fuzzy from drinking a few of them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many historians follow the martini back to a miner who struck gold in California during the Gold Rush. The story goes that a miner walked into a bar and asked for a special drink to celebrate his new fortune. The bartender threw together what he had on hand — fortified wine (vermouth) and gin, and a few other goodies — and called it a Martinez, after the town in which the bar was located.\u003c/p>\n\u003cp>The Martinez was a hit, according to the city of Martinez's \u003ca href=\"http://www.cityofmartinez.org/our_city/martini.asp\">official website\u003c/a>, and word soon spread about the new drink. It was published in the \u003cem>Bartender's Manual\u003c/em> in the 1880s.\u003c/p>\n\u003cp>And yet, author Barnaby Conrad III, who wrote a \u003ca href=\"http://www.amazon.com/books/dp/0811807177\">book\u003c/a> on the drink's history, asserts that San Francisco is the martini's \u003ca href=\"http://www.youtube.com/watch?v=olz7xamAmNs\">true birthplace\u003c/a>. Then there's the claim that a New York bartender created it in 1911.\u003c/p>\n\u003cp>And wait, there's more: An Italian vermouth maker started marketing its product under the brand name \u003ca href=\"http://www.martini.com/gl/heritage#heritage/period-1867-1863\">Martini\u003c/a> in 1863.\u003c/p>\n\u003cp>\"Personally ... I think the martini may have gotten its name because of Martini & Rossi vermouth,\" says \u003ca href=\"http://www.museumoftheamericancocktail.org/welcome/founders.html\">Robert Hess\u003c/a>, secretary of the \u003ca href=\"http://www.museumoftheamericancocktail.org/welcome/index.html\">Museum of the American Cocktail\u003c/a> in New York. \"A customer asks for a 'Martini' cocktail because it utilized that product, much as they might ask for a 'sherry' cocktail in those days if they wanted a cocktail which used sherry. During the 1800s, many drinks were named very simply (gin cocktail, fancy gin cocktail, gin cobbler, gin daisy, etc.),\" Hess tells us via email.\u003c/p>\n\u003cp>Over the years, the drink's fame has grown, as its ingredients (\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=124904105\">Butterscotch\u003c/a>? Seriously?), the ratio of spirits to vermouth, and even its name changed (try saying Martinez three times fast). And there are people who prefer drier versions of a martini, vodka instead of gin, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/05/162305178/shake-it-up-baby-are-martinis-made-the-bond-way-better\">shaken instead of stirred\u003c/a>.\u003c/p>\n\u003cp>But where does that all-important olive garnish come in?\u003c/p>\n\u003cp>Nobody knows for sure, but our far-flung correspondent Deborah Amos may have a lead.\u003c/p>\n\u003cp>Last year, she tells The Salt, she was interviewing a Dr. Ammar Martini, a member of the Syrian Red Crescent, at a Syrian rehab hospital on the Turkish border.\u003c/p>\n\u003cp>\"As we were chatting, I said, 'Hmmm, Martini, that's an unusual Arab name, no?' And he said, 'There are a lot of Martinis in northern Syria. In fact, my grandfather gave the name to a famous drink in the West,' \" Amos recalls.\u003c/p>\n\u003cp>And how did that happen? she asked. Martini said that after the French left Syria (they \u003ca href=\"http://www.cambridge.org/gb/knowledge/isbn/item6817923/?site_locale=en_GB\">occupied\u003c/a> it from 1920-1946), his grandfather went to Paris and ran a bar and a café.\u003c/p>\n\u003cp>\"His contribution to the famous drink, according to his grandson, was to put an olive in the glass — and he did so because Idlib province in Syria [where he was from] is famous for olives — and so the drink was called Martini after its Syrian inventor,\" she tells us.\u003c/p>\n\u003cp>While it's a great story, \"unfortunately, this particular one doesn't hold up when you realize that the martini cocktail existed pre-1900,\" Hess says.\u003c/p>\n\u003cp>It seems that everyone wants to take credit for this famous cocktail.\u003c/p>\n\u003chr>\n\u003cp>Extra Credit: In 1935, Mencken wrote an essay called \u003cem>How to Drink Like a Gentleman: The Things to Do and the Things Not To, as Learned in 30 Years' Extensive Research\u003c/em>, which contains some surprisingly modern advice about how best to enjoy alcohol and some sharp passages on the state of American education.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Drinking with skill and taste is no more a natural art than love; either it must be learned by the onerous process of trial and error, or it must be taught,\" he writes. The essay was recently republished \u003ca href=\"http://gawker.com/5987040/how-to-drink-like-a-gentleman-the-things-to-do-and-the-things-not-to-as-learned-in-30-years-extensive-research\">here\u003c/a> by Gawker.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63737\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/martiniman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/martiniman.jpg\" alt=\"The martini: international drink of mystery? Photo: iStockphoto.com\" width=\"500\" class=\"size-full wp-image-63737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The martini: international drink of mystery? Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/140874239/april-fulton\">April Fulton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/18/193198710/martini-s-muddled-history-may-have-international-ties\">The Salt at NPR Food\u003c/a> (6/19/13)\u003c/p>\n\u003cp>There's no cocktail more distinctly American than the martini. It's strong, sophisticated and sexy. It's everything we hope to project while ordering one.\u003c/p>\n\u003cp>Baltimore-born satirist H.L. Mencken is said to have called the martini \"the only American invention as perfect as the sonnet.\" But is the martini perfectly American? Maybe not entirely.\u003c/p>\n\u003cp>So in honor of \u003ca href=\"http://www.punchbowl.com/holidays/national-martini-day\">National Martini Day\u003c/a> on Wednesday, we decided to dig into the drink's muddled past.\u003c/p>\n\u003cp>The history of the martini is a murky one. As is the case with many alcoholic concoctions through time, things weren't always written down, and memories got fuzzy from drinking a few of them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many historians follow the martini back to a miner who struck gold in California during the Gold Rush. The story goes that a miner walked into a bar and asked for a special drink to celebrate his new fortune. The bartender threw together what he had on hand — fortified wine (vermouth) and gin, and a few other goodies — and called it a Martinez, after the town in which the bar was located.\u003c/p>\n\u003cp>The Martinez was a hit, according to the city of Martinez's \u003ca href=\"http://www.cityofmartinez.org/our_city/martini.asp\">official website\u003c/a>, and word soon spread about the new drink. It was published in the \u003cem>Bartender's Manual\u003c/em> in the 1880s.\u003c/p>\n\u003cp>And yet, author Barnaby Conrad III, who wrote a \u003ca href=\"http://www.amazon.com/books/dp/0811807177\">book\u003c/a> on the drink's history, asserts that San Francisco is the martini's \u003ca href=\"http://www.youtube.com/watch?v=olz7xamAmNs\">true birthplace\u003c/a>. Then there's the claim that a New York bartender created it in 1911.\u003c/p>\n\u003cp>And wait, there's more: An Italian vermouth maker started marketing its product under the brand name \u003ca href=\"http://www.martini.com/gl/heritage#heritage/period-1867-1863\">Martini\u003c/a> in 1863.\u003c/p>\n\u003cp>\"Personally ... I think the martini may have gotten its name because of Martini & Rossi vermouth,\" says \u003ca href=\"http://www.museumoftheamericancocktail.org/welcome/founders.html\">Robert Hess\u003c/a>, secretary of the \u003ca href=\"http://www.museumoftheamericancocktail.org/welcome/index.html\">Museum of the American Cocktail\u003c/a> in New York. \"A customer asks for a 'Martini' cocktail because it utilized that product, much as they might ask for a 'sherry' cocktail in those days if they wanted a cocktail which used sherry. During the 1800s, many drinks were named very simply (gin cocktail, fancy gin cocktail, gin cobbler, gin daisy, etc.),\" Hess tells us via email.\u003c/p>\n\u003cp>Over the years, the drink's fame has grown, as its ingredients (\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=124904105\">Butterscotch\u003c/a>? Seriously?), the ratio of spirits to vermouth, and even its name changed (try saying Martinez three times fast). And there are people who prefer drier versions of a martini, vodka instead of gin, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/05/162305178/shake-it-up-baby-are-martinis-made-the-bond-way-better\">shaken instead of stirred\u003c/a>.\u003c/p>\n\u003cp>But where does that all-important olive garnish come in?\u003c/p>\n\u003cp>Nobody knows for sure, but our far-flung correspondent Deborah Amos may have a lead.\u003c/p>\n\u003cp>Last year, she tells The Salt, she was interviewing a Dr. Ammar Martini, a member of the Syrian Red Crescent, at a Syrian rehab hospital on the Turkish border.\u003c/p>\n\u003cp>\"As we were chatting, I said, 'Hmmm, Martini, that's an unusual Arab name, no?' And he said, 'There are a lot of Martinis in northern Syria. In fact, my grandfather gave the name to a famous drink in the West,' \" Amos recalls.\u003c/p>\n\u003cp>And how did that happen? she asked. Martini said that after the French left Syria (they \u003ca href=\"http://www.cambridge.org/gb/knowledge/isbn/item6817923/?site_locale=en_GB\">occupied\u003c/a> it from 1920-1946), his grandfather went to Paris and ran a bar and a café.\u003c/p>\n\u003cp>\"His contribution to the famous drink, according to his grandson, was to put an olive in the glass — and he did so because Idlib province in Syria [where he was from] is famous for olives — and so the drink was called Martini after its Syrian inventor,\" she tells us.\u003c/p>\n\u003cp>While it's a great story, \"unfortunately, this particular one doesn't hold up when you realize that the martini cocktail existed pre-1900,\" Hess says.\u003c/p>\n\u003cp>It seems that everyone wants to take credit for this famous cocktail.\u003c/p>\n\u003chr>\n\u003cp>Extra Credit: In 1935, Mencken wrote an essay called \u003cem>How to Drink Like a Gentleman: The Things to Do and the Things Not To, as Learned in 30 Years' Extensive Research\u003c/em>, which contains some surprisingly modern advice about how best to enjoy alcohol and some sharp passages on the state of American education.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Drinking with skill and taste is no more a natural art than love; either it must be learned by the onerous process of trial and error, or it must be taught,\" he writes. The essay was recently republished \u003ca href=\"http://gawker.com/5987040/how-to-drink-like-a-gentleman-the-things-to-do-and-the-things-not-to-as-learned-in-30-years-extensive-research\">here\u003c/a> by Gawker.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LGBT Pride Profile: Jennifer Johnson & Serafina Palandech of Hip Chick Farms",
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"content": "\u003cfigure id=\"attachment_63685\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/480991_479286822126526_1584879025_n.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/480991_479286822126526_1584879025_n.png\" alt=\"Hip Chick Farms travel: Jennifer Johnson and Serafina Palandech at the Expo West tradeshow in March, 2013. Photo courtesy of Hip Chick Farms\" width=\"480\" height=\"640\" class=\"size-full wp-image-63685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hip Chick Farms travel: Jennifer Johnson and Serafina Palandech at the Expo West tradeshow in March, 2013. Photo courtesy of Hip Chick Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2010/05/26/what-obama-ate-in-san-francisco-at-last-nights-17600-a-plate-dinner/\">Jennifer Johnson\u003c/a> & Serafina Palandech are partners in life and business: the duo co-founded \u003ca href=\"http://hipchickfarms.com/\">Hip Chick Farms\u003c/a>, a small batch company that fills a real need: chicken fingers, meatballs and wings that are quick-frozen minus hormones and fillers. Johnson brings culinary experience to the mix and Palandech's background is in event planning. Anyone who’s ever felt guilty over the “I’m a busy parent, here’s another quesadilla” dinner routine may find relief and surprisingly good—even for adults--flavor in Hip Chick’s products. The company’s Kickstarter campaign says it well: “Our goal is to raise, process, and distribute our chicken products and manage the process from beginning to end. There are no preservatives, hormones, antibiotics, or filler in our products, and by freezing them, we can ensure their quality and purity. With your help, we can fulfill our goal of providing families with products kids will love that are lovingly made -- from the way the chicken is raised to the way we cook them.” \u003c/p>\n\u003cp>Chef Jen Johnson’s current full-time gig is cooking for the Getty family in San Francisco while Palandech manages many of the operational aspects of Hip Chick Farms. While it is a Bay Area start up, the couple are also gearing up for the next round of growth that may likely include funding from investors. \u003c/p>\n\u003cp>June is LGBT Pride Month and there is so much energy focused on equal rights for the LGBT community right now, especially in California. The Supreme Court is set to rule on Prop 8, California’s same-sex marriage ban this month as well as DOMA (Defense of Marriage Act), the federal law that defines marriage as only between a man and a woman. Regarding employment, professions that have been slow to open the closet doors are gradually yielding to the pressure and challenging homophobia within their systems. With that in mind, I asked Johnson and Palandech about their experiences. Their comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Chef Jen recently met President Obama via her work as a private chef in San Francisco. What was that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> President Obama came to a fundraiser at the home Jen cooks at a couple of months ago. Jen was invited to meet the President and have her picture taken with him, and carefully considered what she wanted to say to him. We love the President and his family, and are happy that he supports pro-gay marriage. When she met him, she said “Mr. President, my wife and my daughter and I love you and your family.” She had her photo taken with him, and as she was leaving, he pulled her back in and said “Hey, you tell your wife and daughter, 'hi' from the President.” He got it!\u003c/p>\n\u003cfigure id=\"attachment_63684\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/72648_493504560704752_128158937_n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/72648_493504560704752_128158937_n.jpg\" alt=\"President Obama with Chef Jennifer Johnson. Photo courtesy of Hip Chick Farms\" width=\"400\" height=\"600\" class=\"size-full wp-image-63684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Obama with Chef Jennifer Johnson. Photo courtesy of Hip Chick Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> Jen and I met at a fundraiser in San Francisco over five years ago. Three months prior to our meeting, my best friend came over to my house, and told me all about this amazing woman she had met the night before at the Lexington Club. My friend was convinced that this women was “the One” for me. At the time, I was in a relationship and was unwilling to hear anymore about it. A few months later, this same friend and I went to a fundraiser and met Jen. Jen and I immediately connected in an intense way. At the end of the night, my friend remembered where she had met Jen before -- and we realized that Jen was “the One” she had met months ago. My friend was right -- she was the One for me. I went home from that night, broke up with the person I was with, and we were engaged three months later.\u003c/p>\n\u003cp>We have been married for four years and had our daughter, Rubyrose, almost three years ago. After we moved from San Francisco to our lovely little farm in Sebastopol, we started \u003ca href=\"http://hipchickfarms.com/\">Hip Chick Farms\u003c/a>. We wanted to live our beliefs about sustainable food systems and make a line of products from Jen’s amazing recipes made with impeccable ingredients. We love working together. It is intense and amazing and really hard work. But we are really proud of what we have built together in the past year and a half.\u003c/p>\n\u003cfigure id=\"attachment_63715\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/family-ponies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/family-ponies.jpg\" alt=\"Serafina Palandech, Jennifer Johnson and their daughter Rubyrose at Hip Chick Farms. Photo courtesy of Hip Chick Farms.\" width=\"900\" height=\"600\" class=\"size-full wp-image-63715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serafina Palandech, Jennifer Johnson and their daughter Rubyrose at Hip Chick Farms. Photo courtesy of Hip Chick Farms.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How do you support each other at home and in life?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> Gosh, I’m Jen’s biggest fan. I just think that she’s amazing and such a creative talented person and she works so hard. We have this shared vision of what we want our lives to be like and we’re taking this big risk together. It’s really stressful and we just try to support each other through this -- she’s commuting and working a full-time job while we have Hip Chick Farms. We try to take care of each others’ strengths and weaknesses. When I get stressed out, she calms me down and I do the same for her. Our ultimate goal is that we’re all together. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You two are building a business together and recently traveled to tradeshows. What is it like to market and promote yourselves and your product?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> We really believe in transparency with our business. It’s important to us for people to know that we are a family business. It’s not like it’s a priority to be a \"gay business\" but it’s the truth that that’s what we are. \u003c/p>\n\u003cp>We’ve gotten really positive feedback. With Jen’s amazing background people are impressed. It’s important for them to know where the product is sourced. Having Hip Chick Farms has really been positive experience. For us, that’s been wonderful. \u003c/p>\n\u003cp>We went to the \u003ca href=\"https://www.unfi.com/Pages/default.aspx\">UNFI\u003c/a> tradeshow in Portland for a major natural food distributor. People love it and get what we’re about there. The other show was for \u003ca href=\"http://www.tonysfinefoods.com/\">Tony’s Fine Foods\u003c/a>, which was different and more mainstream, and interesting. People like that Hip Chick Farms has a natural product and seem to respond really well to the fact that there’s real people behind it. We haven’t really gotten anything negative around it -- and we’re promoting it as a family business. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a typical week like for you with Hip Chick Farms?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> I work from home and for a typical week, I am managing the manufacturing and work really closely with the factory as well as the people providing the ingredients. There’s a lot of selling in my job: talking to stores, and doing product demos, which are a very important part of our business right now. We have to meet and educate our consumers and tell people our story. I’m doing sales calls, and on the manufacturing side, I’m working with our distributors. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You two have a young daughter and are still building a business. What’s that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> I have a lot of meetings while I’m holding her in my lap. I’ve had potential investors come in since we’re trying to raise capital. As a startup, we’ve bootstrapped our financing to date so now we’re trying to generate investors. We place so much value on being together as a family. I think it’s hard to do it all and it’s really important to me for our daughter to be a part of this as much as possible. My mom was just here for a week visiting from up North. For the Tony show, my Mom stayed with Rubyrose, our biggest fan. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Johnson:\u003c/strong> I basically came out when I started working at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> in 1991 at age 24. As you can imagine, I was met with open, loving arms at work. At home, coming out to my family was definitely more challenging and terrifying. I think working in the Bay Area and working with people who really believe in sustainable cooking and living -- they tend to be a lot more open-minded then maybe other restaurant cooks that are less about the food and more about the show...in more macho kitchens is where I saw a lot more homophobia. So, I basically knew in my gut to stay far away from those kitchens and restaurants. I truly feel that when chefs are connected to their food and where it was raised or grown they just naturally tend to be more open-minded and welcoming -- \"family table,\" come one, come all. Since 1991, the changes have been mind-blowing and yet there still needs to be more change, more awareness, and more tolerance! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite places to eat and drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Johnson:\u003c/strong> We live In such a glorious bubble that I feel like most or all restaurants are very open and welcoming of all clientele. I tend to eat at the same places (which is not often): \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>, Chez Panisse, \u003ca href=\"http://www.toscacafesf.com/\">Tosca\u003c/a> for drinks, and \u003ca href=\"http://tommasos.com/\">Tomasso's\u003c/a>. I also seek out hole-in-the-wall dive bars and am always trying to find the best pho and spring rolls in town! \u003c/p>\n\u003cp>My gorgeous wife and our adorable three-year-old daughter just celebrated Pride in Guerneville by walking in the parade with a bunch of queer families. I had to laugh and reminisce that prior to being a “wusband” and parent, gay Pride weekend was always a blast and ended with a pretty good hangover! I love my life and I love how I've been able to celebrate my life in so many different wonderful crazy ways. Professionally, me being present and being my authentic self is my way of celebrating my gay Pride every day!\u003c/p>\n\u003ch2>Here’s The Story of Hip Chick Farms\u003c/h2>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=UisqXbqXjRI]\u003c/p>\n\n",
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"excerpt": "One lesbian couple is learning what it's like first hand to start a food business in Sonoma County while raising a young child. Chef Jennifer Johnson is the \"wusband\" to Serafina Palandech. The two run Hip Chick Farms and fell in love at the Lexington Club in San Francisco. They work together to provide a product without preservatives, hormones, antibiotics or fillers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63685\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/480991_479286822126526_1584879025_n.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/480991_479286822126526_1584879025_n.png\" alt=\"Hip Chick Farms travel: Jennifer Johnson and Serafina Palandech at the Expo West tradeshow in March, 2013. Photo courtesy of Hip Chick Farms\" width=\"480\" height=\"640\" class=\"size-full wp-image-63685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hip Chick Farms travel: Jennifer Johnson and Serafina Palandech at the Expo West tradeshow in March, 2013. Photo courtesy of Hip Chick Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2010/05/26/what-obama-ate-in-san-francisco-at-last-nights-17600-a-plate-dinner/\">Jennifer Johnson\u003c/a> & Serafina Palandech are partners in life and business: the duo co-founded \u003ca href=\"http://hipchickfarms.com/\">Hip Chick Farms\u003c/a>, a small batch company that fills a real need: chicken fingers, meatballs and wings that are quick-frozen minus hormones and fillers. Johnson brings culinary experience to the mix and Palandech's background is in event planning. Anyone who’s ever felt guilty over the “I’m a busy parent, here’s another quesadilla” dinner routine may find relief and surprisingly good—even for adults--flavor in Hip Chick’s products. The company’s Kickstarter campaign says it well: “Our goal is to raise, process, and distribute our chicken products and manage the process from beginning to end. There are no preservatives, hormones, antibiotics, or filler in our products, and by freezing them, we can ensure their quality and purity. With your help, we can fulfill our goal of providing families with products kids will love that are lovingly made -- from the way the chicken is raised to the way we cook them.” \u003c/p>\n\u003cp>Chef Jen Johnson’s current full-time gig is cooking for the Getty family in San Francisco while Palandech manages many of the operational aspects of Hip Chick Farms. While it is a Bay Area start up, the couple are also gearing up for the next round of growth that may likely include funding from investors. \u003c/p>\n\u003cp>June is LGBT Pride Month and there is so much energy focused on equal rights for the LGBT community right now, especially in California. The Supreme Court is set to rule on Prop 8, California’s same-sex marriage ban this month as well as DOMA (Defense of Marriage Act), the federal law that defines marriage as only between a man and a woman. Regarding employment, professions that have been slow to open the closet doors are gradually yielding to the pressure and challenging homophobia within their systems. With that in mind, I asked Johnson and Palandech about their experiences. Their comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Chef Jen recently met President Obama via her work as a private chef in San Francisco. What was that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> President Obama came to a fundraiser at the home Jen cooks at a couple of months ago. Jen was invited to meet the President and have her picture taken with him, and carefully considered what she wanted to say to him. We love the President and his family, and are happy that he supports pro-gay marriage. When she met him, she said “Mr. President, my wife and my daughter and I love you and your family.” She had her photo taken with him, and as she was leaving, he pulled her back in and said “Hey, you tell your wife and daughter, 'hi' from the President.” He got it!\u003c/p>\n\u003cfigure id=\"attachment_63684\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/72648_493504560704752_128158937_n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/72648_493504560704752_128158937_n.jpg\" alt=\"President Obama with Chef Jennifer Johnson. Photo courtesy of Hip Chick Farms\" width=\"400\" height=\"600\" class=\"size-full wp-image-63684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Obama with Chef Jennifer Johnson. Photo courtesy of Hip Chick Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> Jen and I met at a fundraiser in San Francisco over five years ago. Three months prior to our meeting, my best friend came over to my house, and told me all about this amazing woman she had met the night before at the Lexington Club. My friend was convinced that this women was “the One” for me. At the time, I was in a relationship and was unwilling to hear anymore about it. A few months later, this same friend and I went to a fundraiser and met Jen. Jen and I immediately connected in an intense way. At the end of the night, my friend remembered where she had met Jen before -- and we realized that Jen was “the One” she had met months ago. My friend was right -- she was the One for me. I went home from that night, broke up with the person I was with, and we were engaged three months later.\u003c/p>\n\u003cp>We have been married for four years and had our daughter, Rubyrose, almost three years ago. After we moved from San Francisco to our lovely little farm in Sebastopol, we started \u003ca href=\"http://hipchickfarms.com/\">Hip Chick Farms\u003c/a>. We wanted to live our beliefs about sustainable food systems and make a line of products from Jen’s amazing recipes made with impeccable ingredients. We love working together. It is intense and amazing and really hard work. But we are really proud of what we have built together in the past year and a half.\u003c/p>\n\u003cfigure id=\"attachment_63715\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/family-ponies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/family-ponies.jpg\" alt=\"Serafina Palandech, Jennifer Johnson and their daughter Rubyrose at Hip Chick Farms. Photo courtesy of Hip Chick Farms.\" width=\"900\" height=\"600\" class=\"size-full wp-image-63715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serafina Palandech, Jennifer Johnson and their daughter Rubyrose at Hip Chick Farms. Photo courtesy of Hip Chick Farms.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How do you support each other at home and in life?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> Gosh, I’m Jen’s biggest fan. I just think that she’s amazing and such a creative talented person and she works so hard. We have this shared vision of what we want our lives to be like and we’re taking this big risk together. It’s really stressful and we just try to support each other through this -- she’s commuting and working a full-time job while we have Hip Chick Farms. We try to take care of each others’ strengths and weaknesses. When I get stressed out, she calms me down and I do the same for her. Our ultimate goal is that we’re all together. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You two are building a business together and recently traveled to tradeshows. What is it like to market and promote yourselves and your product?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> We really believe in transparency with our business. It’s important to us for people to know that we are a family business. It’s not like it’s a priority to be a \"gay business\" but it’s the truth that that’s what we are. \u003c/p>\n\u003cp>We’ve gotten really positive feedback. With Jen’s amazing background people are impressed. It’s important for them to know where the product is sourced. Having Hip Chick Farms has really been positive experience. For us, that’s been wonderful. \u003c/p>\n\u003cp>We went to the \u003ca href=\"https://www.unfi.com/Pages/default.aspx\">UNFI\u003c/a> tradeshow in Portland for a major natural food distributor. People love it and get what we’re about there. The other show was for \u003ca href=\"http://www.tonysfinefoods.com/\">Tony’s Fine Foods\u003c/a>, which was different and more mainstream, and interesting. People like that Hip Chick Farms has a natural product and seem to respond really well to the fact that there’s real people behind it. We haven’t really gotten anything negative around it -- and we’re promoting it as a family business. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a typical week like for you with Hip Chick Farms?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> I work from home and for a typical week, I am managing the manufacturing and work really closely with the factory as well as the people providing the ingredients. There’s a lot of selling in my job: talking to stores, and doing product demos, which are a very important part of our business right now. We have to meet and educate our consumers and tell people our story. I’m doing sales calls, and on the manufacturing side, I’m working with our distributors. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You two have a young daughter and are still building a business. What’s that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Palandech:\u003c/strong> I have a lot of meetings while I’m holding her in my lap. I’ve had potential investors come in since we’re trying to raise capital. As a startup, we’ve bootstrapped our financing to date so now we’re trying to generate investors. We place so much value on being together as a family. I think it’s hard to do it all and it’s really important to me for our daughter to be a part of this as much as possible. My mom was just here for a week visiting from up North. For the Tony show, my Mom stayed with Rubyrose, our biggest fan. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Johnson:\u003c/strong> I basically came out when I started working at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> in 1991 at age 24. As you can imagine, I was met with open, loving arms at work. At home, coming out to my family was definitely more challenging and terrifying. I think working in the Bay Area and working with people who really believe in sustainable cooking and living -- they tend to be a lot more open-minded then maybe other restaurant cooks that are less about the food and more about the show...in more macho kitchens is where I saw a lot more homophobia. So, I basically knew in my gut to stay far away from those kitchens and restaurants. I truly feel that when chefs are connected to their food and where it was raised or grown they just naturally tend to be more open-minded and welcoming -- \"family table,\" come one, come all. Since 1991, the changes have been mind-blowing and yet there still needs to be more change, more awareness, and more tolerance! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite places to eat and drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Johnson:\u003c/strong> We live In such a glorious bubble that I feel like most or all restaurants are very open and welcoming of all clientele. I tend to eat at the same places (which is not often): \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>, Chez Panisse, \u003ca href=\"http://www.toscacafesf.com/\">Tosca\u003c/a> for drinks, and \u003ca href=\"http://tommasos.com/\">Tomasso's\u003c/a>. I also seek out hole-in-the-wall dive bars and am always trying to find the best pho and spring rolls in town! \u003c/p>\n\u003cp>My gorgeous wife and our adorable three-year-old daughter just celebrated Pride in Guerneville by walking in the parade with a bunch of queer families. I had to laugh and reminisce that prior to being a “wusband” and parent, gay Pride weekend was always a blast and ended with a pretty good hangover! I love my life and I love how I've been able to celebrate my life in so many different wonderful crazy ways. Professionally, me being present and being my authentic self is my way of celebrating my gay Pride every day!\u003c/p>\n\u003ch2>Here’s The Story of Hip Chick Farms\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Watch Master Fruit & Vegetable Carver Jimmy Zhang Make Melons Bloom and Carrots Fly ",
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"content": "\u003cp>[youtube http://www.youtube.com/watch?v=TyH2yj7SgUY]\u003c/p>\n\u003cp>\u003ca href=\"http://www.artchef.com/\">Jimmy Zhang\u003c/a>’s passion was unleashed by a potato. As a teenager in Shenyang, China, he saw a video of a chef carving a rose out of a potato and was instantly hooked. But when he tried to fashion his own spud blossoms at home with an ordinary knife, he discovered it wasn’t as easy as it looked. So after high school, Zhang enrolled in a Chinese Culinary Arts Institute program specializing in the ancient art of \u003ca href=\"http://en.wikipedia.org/wiki/Vegetable_carving\">fruit and vegetable carving\u003c/a>. After assisting his distinguished teacher, winning international competitions in China and abroad, he moved to Northern California. He now teaches locally and nationally, presents live demonstrations and carves elaborate creations for events from birthday banquets to weddings.\u003c/p>\n\u003cfigure id=\"attachment_63541\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/jimmy-zhang-rose.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/jimmy-zhang-rose.jpg\" alt=\"Jimmy Zhang carves a rose. Photo: Anna Mindess\" width=\"960\" height=\"1012\" class=\"size-full wp-image-63541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jimmy Zhang carves a rose. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Zhang’s parents were supportive of his career decision from the start, but his brother had some complaints. “I had to practice a lot at home, using materials like radishes and potatoes in the wintertime,” said Zhang, “and every night, my mother made the vegetables into a beef stew. My brother would sigh, ‘Stew, again?!’”\u003c/p>\n\u003cp>“My dream was to travel and see the world outside of China,” says Zhang. A visit to a friend in sunny California, decided his future, but in 1997, when Zhang moved here, he spoke no English. He took ESL classes--where he met his future wife--but didn’t think his English improved much.\u003c/p>\n\u003cp>When he landed a job teaching Asian art and cooking in the \u003ca href=\"http://www.laney.edu/wp/culinary_arts/\">Culinary Arts Program at Oakland’s Laney College\u003c/a>, however, his students helped him find the right words. “The students knew I had excellent skills, but my English wasn’t good enough to express what I wanted to say,” admits Zhang, smiling. “So I taught them with my broken English and they gave me the correct words to use, like “cut this smooth and round” and then I repeated what they said and that’s how I learned English.”\u003c/p>\n\u003cfigure id=\"attachment_63539\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Chef-Jimmy-Zhang-creates-a-bird-from-carrots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Chef-Jimmy-Zhang-creates-a-bird-from-carrots.jpg\" alt=\"Chef Jimmy Zhang creates a bird from carrots. Photo: Jimmy Zhang\" width=\"960\" height=\"947\" class=\"size-full wp-image-63539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jimmy Zhang creates a bird from carrots. Photo: Jimmy Zhang\u003c/figcaption>\u003c/figure>\n\u003cp>Zhang’s favorite subjects are living creatures, since the challenge is to depict their vitality through action or emotion. He has carved rearing horses out of taro, tropical fish from squash and carrots and a feisty dragon out of giant radishes. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A crew from Snapple once came to his house and filmed him carving an entire vegetable tableau to illustrate one of the facts on their lids: \u003ca href=\"http://www.youtube.com/watch?v=Wzenr2cGJC4\">“A dolphin sleeps with one eye open.”\u003c/a> Zhang fashioned a beach scene, complete with taro dolphin lounging on a beach chair underneath an acorn squash umbrella, the dolphin’s one open eye is focused possessively on his bottle of Snapple.\u003c/p>\n\u003cfigure id=\"attachment_63540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/intricate-melon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/intricate-melon.jpg\" alt=\"Watermelon carving by Jimmy Zhang. Photo: Anna Mindess\" width=\"1000\" height=\"916\" class=\"size-full wp-image-63540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon carving by Jimmy Zhang. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>For awe-inspiring, elegant beauty, Zhang’s exquisitely faceted watermelon flower centerpieces are just too gorgeous to eat. They often require an hour and a half of precise, repetitive cutting with a special knife. Watermelon is the perfect sculptural medium with its translucent layers of green white, pink and red hues. (Traditional carvers prefer to take advantage of the exquisite natural colors that fruit and vegetables already possess, in lieu of dyeing them.)\u003c/p>\n\u003cp>Zhang, a recipient of numerous medals at professional fruit carving competitions, is in high demand as a teacher and is often invited to present daylong to weeklong courses at culinary schools around the country. He also organizes his own private group classes through his website, \u003ca href=\"http://www.artchef.com/classes.html\">Art Chef\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_63545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Jimmy-Zhang-at-Veggy-Art-Studios.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Jimmy-Zhang-at-Veggy-Art-Studios.jpg\" alt=\"Jimmy Zhang teaches at Veggy Art Studios. Photo: Jimmy Zhang\" width=\"1000\" height=\"663\" class=\"size-full wp-image-63545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jimmy Zhang teaches at Veggy Art Studios. Photo: Jimmy Zhang\u003c/figcaption>\u003c/figure>\n\u003cp>Future plans include a summer program designed specifically for youth, ages 13-20. “Mostly, I’ve taught adults, both professionals and non-professionals, but young people really love this art too and it’s good to develop your skills at an early age, since it takes some practice,” says Zhang, who began learning his craft at age 19.\u003c/p>\n\u003cp>Zhang admits that even though he has attained the highest skill level in this exacting art, he no longer competes in tournaments. “I leave that to my students. And if they earn the medals, it means, I’ve done a good job as teacher.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/artchef1\">Jimmy Zhang, Art Chef\u003c/a>\u003c/p>\n\n",
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"excerpt": "Want to carve a rearing horse out of taro, tropical fish from carrots or a roaring dragon out of giant radishes? Watch Chef Jimmy Zhang, Master of the Chinese Art of Fruit and Vegetable carving in this video as he fashions an exquisite watermelon rose and shares the secrets of this ancient craft.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/TyH2yj7SgUY'\n title='//www.youtube.com/embed/TyH2yj7SgUY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.artchef.com/\">Jimmy Zhang\u003c/a>’s passion was unleashed by a potato. As a teenager in Shenyang, China, he saw a video of a chef carving a rose out of a potato and was instantly hooked. But when he tried to fashion his own spud blossoms at home with an ordinary knife, he discovered it wasn’t as easy as it looked. So after high school, Zhang enrolled in a Chinese Culinary Arts Institute program specializing in the ancient art of \u003ca href=\"http://en.wikipedia.org/wiki/Vegetable_carving\">fruit and vegetable carving\u003c/a>. After assisting his distinguished teacher, winning international competitions in China and abroad, he moved to Northern California. He now teaches locally and nationally, presents live demonstrations and carves elaborate creations for events from birthday banquets to weddings.\u003c/p>\n\u003cfigure id=\"attachment_63541\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/jimmy-zhang-rose.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/jimmy-zhang-rose.jpg\" alt=\"Jimmy Zhang carves a rose. Photo: Anna Mindess\" width=\"960\" height=\"1012\" class=\"size-full wp-image-63541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jimmy Zhang carves a rose. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Zhang’s parents were supportive of his career decision from the start, but his brother had some complaints. “I had to practice a lot at home, using materials like radishes and potatoes in the wintertime,” said Zhang, “and every night, my mother made the vegetables into a beef stew. My brother would sigh, ‘Stew, again?!’”\u003c/p>\n\u003cp>“My dream was to travel and see the world outside of China,” says Zhang. A visit to a friend in sunny California, decided his future, but in 1997, when Zhang moved here, he spoke no English. He took ESL classes--where he met his future wife--but didn’t think his English improved much.\u003c/p>\n\u003cp>When he landed a job teaching Asian art and cooking in the \u003ca href=\"http://www.laney.edu/wp/culinary_arts/\">Culinary Arts Program at Oakland’s Laney College\u003c/a>, however, his students helped him find the right words. “The students knew I had excellent skills, but my English wasn’t good enough to express what I wanted to say,” admits Zhang, smiling. “So I taught them with my broken English and they gave me the correct words to use, like “cut this smooth and round” and then I repeated what they said and that’s how I learned English.”\u003c/p>\n\u003cfigure id=\"attachment_63539\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Chef-Jimmy-Zhang-creates-a-bird-from-carrots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Chef-Jimmy-Zhang-creates-a-bird-from-carrots.jpg\" alt=\"Chef Jimmy Zhang creates a bird from carrots. Photo: Jimmy Zhang\" width=\"960\" height=\"947\" class=\"size-full wp-image-63539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jimmy Zhang creates a bird from carrots. Photo: Jimmy Zhang\u003c/figcaption>\u003c/figure>\n\u003cp>Zhang’s favorite subjects are living creatures, since the challenge is to depict their vitality through action or emotion. He has carved rearing horses out of taro, tropical fish from squash and carrots and a feisty dragon out of giant radishes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A crew from Snapple once came to his house and filmed him carving an entire vegetable tableau to illustrate one of the facts on their lids: \u003ca href=\"http://www.youtube.com/watch?v=Wzenr2cGJC4\">“A dolphin sleeps with one eye open.”\u003c/a> Zhang fashioned a beach scene, complete with taro dolphin lounging on a beach chair underneath an acorn squash umbrella, the dolphin’s one open eye is focused possessively on his bottle of Snapple.\u003c/p>\n\u003cfigure id=\"attachment_63540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/intricate-melon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/intricate-melon.jpg\" alt=\"Watermelon carving by Jimmy Zhang. Photo: Anna Mindess\" width=\"1000\" height=\"916\" class=\"size-full wp-image-63540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon carving by Jimmy Zhang. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>For awe-inspiring, elegant beauty, Zhang’s exquisitely faceted watermelon flower centerpieces are just too gorgeous to eat. They often require an hour and a half of precise, repetitive cutting with a special knife. Watermelon is the perfect sculptural medium with its translucent layers of green white, pink and red hues. (Traditional carvers prefer to take advantage of the exquisite natural colors that fruit and vegetables already possess, in lieu of dyeing them.)\u003c/p>\n\u003cp>Zhang, a recipient of numerous medals at professional fruit carving competitions, is in high demand as a teacher and is often invited to present daylong to weeklong courses at culinary schools around the country. He also organizes his own private group classes through his website, \u003ca href=\"http://www.artchef.com/classes.html\">Art Chef\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_63545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Jimmy-Zhang-at-Veggy-Art-Studios.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Jimmy-Zhang-at-Veggy-Art-Studios.jpg\" alt=\"Jimmy Zhang teaches at Veggy Art Studios. Photo: Jimmy Zhang\" width=\"1000\" height=\"663\" class=\"size-full wp-image-63545\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jimmy Zhang teaches at Veggy Art Studios. Photo: Jimmy Zhang\u003c/figcaption>\u003c/figure>\n\u003cp>Future plans include a summer program designed specifically for youth, ages 13-20. “Mostly, I’ve taught adults, both professionals and non-professionals, but young people really love this art too and it’s good to develop your skills at an early age, since it takes some practice,” says Zhang, who began learning his craft at age 19.\u003c/p>\n\u003cp>Zhang admits that even though he has attained the highest skill level in this exacting art, he no longer competes in tournaments. “I leave that to my students. And if they earn the medals, it means, I’ve done a good job as teacher.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/artchef1\">Jimmy Zhang, Art Chef\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LGBT Pride Profile: Punk Domestics Founder & Writer Sean Timberlake ",
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"content": "\u003cfigure id=\"attachment_63445\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanatVertigo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanatVertigo.jpg\" alt=\"Sean Timberlake at Vertigo. Photo courtesy of Sean Timberlake\" width=\"640\" height=\"425\" class=\"size-full wp-image-63445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean Timberlake at Vertigo. Photo courtesy of Sean Timberlake\u003c/figcaption>\u003c/figure>\n\u003cp>For those of us who still fear homey kitchen tasks like curing our own bacon or the seemingly simple act of getting a delicious and even interesting jam going (raw blueberry-blackberry Chia seed jam, anyone?) there is definitely help. \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> is a \"yes you can\" site launched by San Francisco-based founder Sean Timberlake nearly three years ago and is an informative and approachable food-based community -- spanning cheese, home brewing, infusions and liqueurs, and other culinary pursuits. Timberlake is a friendly and witty San Francisco professional wordsmith (clients currently include \u003ca href=\"http://www.williams-sonoma.com/\">Williams-Sonoma\u003c/a>) who also mans the \u003ca href=\"http://hedonia.seantimberlake.com/\">Hedonia\u003c/a> food blog, which is still running strong after seven years. Timberlake and his husband, real estate agent \u003ca href=\"http://dpaulsf.com/\">dpaul brown\u003c/a> live in Noe Valley and often attend food events together. The duo are both longtime supporters and guides for \u003ca href=\"http://www.sfcityguides.org/\">San Francisco City Guides\u003c/a> and Timberlake also leads culinary walking tours for \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a>. Having spent time with Timberlake throughout the years, I can’t think of a better person to stroll the Mission and nosh on local San Francisco delectables.\u003c/p>\n\u003cfigure id=\"attachment_63443\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SPAmericanGothic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SPAmericanGothic.jpg\" alt=\" Sean Timberlake and his husband dpaul brown simulate American Gothic. Photo courtesy of Sean Timberlake\" width=\"720\" height=\"484\" class=\"size-full wp-image-63443\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean Timberlake and his husband dpaul brown simulate American Gothic. Photo courtesy of Sean Timberlake\u003c/figcaption>\u003c/figure>\n\u003cp>June is LGBT Pride Month and there is so much energy focused on equal rights for the LGBT community right now, especially in CA. The Supreme Court is set to rule on Prop 8, California’s same-sex marriage ban this month as well as DOMA (Defense of Marriage Act), the federal law that defines marriage as only between a man and a woman. Regarding employment, professions that have been slow to open the closet doors are gradually yielding to the pressure and challenging homophobia within their systems. With that in mind, I asked Timberlake about his own experience recently. His comments have been edited for length and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you and your husband dpaul meet? How long have you been together?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> dpaul and I have collaborated on many things. We had a tee-shirt business with a friend in the 90s, and he has been my photographer both when I was a travel editor and for Hedonia, as well as some of my freelance work. He also contributes with the food -- preparation and styling (and eating). I’m currently helping him with content needs for his real estate business, including his newsletter. We try to make it interesting for everyone, covering both trends in the market as well as food and lifestyle news about San Francisco.\u003c/p>\n\u003cp>We met 21 years ago this month, via a personals ad in the Bay Times -- pre-internet! Though it turned out that we had met multiple times before. He had just broken up with an acquaintance of mine, and so we had some friends in common. We first “married” in 1993, registering for domestic partnership in San Francisco, the greatest extent of legality we could have at that time. We “married” again in 2004, registering for domestic partnership in the state of California. And we married, no air quotes, in 2008, in the narrow window of opportunity between the CA Supreme Court overturning Prop 22 and the passage of Prop 8. We remain legally married, as do thousands of other same-sex couples in California. This September we celebrate our 20th, 9th and 5th anniversaries. \u003c/p>\n\u003cfigure id=\"attachment_63448\" class=\"wp-caption aligncenter\" style=\"max-width: 481px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulWedding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulWedding.jpg\" alt=\"dpaul and Sean's third and legal wedding. Photo: Anita Crotty\" width=\"481\" height=\"640\" class=\"size-full wp-image-63448\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">dpaul and Sean's third and legal wedding. Photo: \u003ca href=\"http://www.flickr.com/photos/marriedwithdinner/2893972713/in/set-72157607551721135/\">Anita Crotty\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world that you work in?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> My entry into the professional food world was as a writer and blogger, and overall that’s a very accepting sphere. Just before BlogHer Food 2010, here in San Francisco, I joked in a \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/blogher_food_is_so_gay.php\">piece\u003c/a> that 80% of food bloggers are women, and of the balance, 80% of the men are gay. Many of the most prominent and esteemed male food bloggers are gay, like \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">David Leite\u003c/a>, \u003ca href=\"http://www.amateurgourmet.com/author/adrober\">Adam Roberts\u003c/a> and local up-and-comers (and personal friends) \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/21/lgbt-pride-profile-waiter-and-writer-michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a>. So, I can’t say that I’ve experienced any outright homophobia among my peers. \u003c/p>\n\u003cp>But of course, having a blog means being exposed to a broader audience. Even so, only once have I encountered any push back from the general public. Shortly after Prop 8 passed, I wrote a \u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2008/11/ropa-vieja-cuban-shredded-beef.html\">rant\u003c/a> on it that segued into a recipe for \u003cem>ropa vieja\u003c/em>. Someone came across it, apparently from searching for \u003cem>ropa vieja\u003c/em> recipes, and left a comment about marriage being between a man and a woman the way God ordained it to be. Her one comment sparked dozens of responses refuting hers with rational points about constitutional law, religious freedom and more supporting the right for same-sex marriage. It was awesome.\u003c/p>\n\u003cp>With my community site, Punk Domestics, my sexuality doesn’t really come into play. I don’t hide it -- my bio on the About page clearly references dpaul -- but the site is not about me; it’s about a huge, robust community of DIY foodies. Many of my contributors are LGBT, most are not. If any of them out there have a problem with homosexuality, it doesn’t come up.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find some areas of the food world more accepting than others?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I think acceptance is generally on the rise, and at least here in San Francisco I’ve never noticed an area that’s expressly homophobic. However, I would love to see more visibility for openly LGBT farmers (they exist!). Then again, I would love to see more visibility for all farmers. It’s grueling, thankless work, and these people literally feed us every single day. We owe them our attention and admiration.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I’ve been unapologetically out for over 25 years, long before I was writing about food, or anything for that matter. My first career, in the late 80s and early 90s, was in theater, albeit on the technical side, sets and props. It was like being a reverse minority: Most of the people on the technical side were straight, but the industry overall is so overwhelmingly gay, there was no issue of acceptance. If anything, I think I got more confusion from the gays on the performance and costuming side, seeing little gay me covered in sawdust and paint. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I often joke about the Lesbian Food Mafia. There are relatively few openly gay male chefs of note in the Bay Area, but some of our most esteemed female chefs and other food professionals are out. I don’t really know why that is. Where gay men are most prevalent and influential, though, is in the food media world. It’s as if we all descend from \u003ca href=\"http://www.huffingtonpost.com/michelangelo-signorile/james-beard-foundation-pr_b_1439135.html\">James Beard\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I used to be an editor for a now-defunct travel publication that recently rebooted as ManAboutWorld. Back in the early 2000s, we had to make a point to find the places where gays and lesbians would frequent. Nowadays, I don’t see as much of that; we’re everywhere. Conversely, as restaurants in the Castro are improving (thank heavens!), places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://www.fablesf.com/\">Fable\u003c/a> are drawing in a more homogenized crowd. I think back to the days of Ryan’s or The Patio, which felt like the brunching version of 70s discos, and that just doesn’t exist anymore.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite places to eat and drink? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a> is probably our most frequented restaurant, in part because it’s a block from our house and because Brett and Elan Emerson are personal friends, but mainly because the food is amazing. We love to sit at the cava bar and chat up the staff. \u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a> is another fave, and again Sharon and her wife Alisha are buds. They came on my Punk Domestics trip to Italy last year, which we’re reprising, \u003ca href=\"http://www.punkdomestics.com/italy2013\">this fall\u003c/a>. \u003c/p>\n\u003cp>I love \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>, and our favorite splurge is a languid evening of \u003cem>omakaze\u003c/em> at \u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a> with the boisterous Tim Archuleta. As for watering holes, we’re fans of both \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and \u003ca href=\"http://www.churchillsf.com/\">Churchill\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you celebrate Pride Month? Personally? Professionally?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I just go on about being me same old gay self. Come Pride weekend, we’ll probably spend a couple hours at Pink Saturday, and on Pride itself we love to find a restaurant on Market Street somewhere between the festival and the Castro, sit in the window and watch the real parade. \u003c/p>\n\u003cfigure id=\"attachment_63447\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulReese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulReese.jpg\" alt=\"dpaul, Reese and Sean. Photo courtesy of Sean Timberlake.\" width=\"960\" height=\"720\" class=\"size-full wp-image-63447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">dpaul, Reese and Sean. Photo courtesy of Sean Timberlake.\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "June is LGBT Pride Month. There is so much energy focused on equal rights for the LGBT community right now, especially in CA. Punk Domestics (a site for DIY foodies) founder Sean Timberlake is a longtime San Francisco resident who has married his husband, dpaul brown a total of three times. Timberlake shares what it’s like to be out in the food blogging world as well as his picks on where to eat and drink.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63445\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanatVertigo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanatVertigo.jpg\" alt=\"Sean Timberlake at Vertigo. Photo courtesy of Sean Timberlake\" width=\"640\" height=\"425\" class=\"size-full wp-image-63445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean Timberlake at Vertigo. Photo courtesy of Sean Timberlake\u003c/figcaption>\u003c/figure>\n\u003cp>For those of us who still fear homey kitchen tasks like curing our own bacon or the seemingly simple act of getting a delicious and even interesting jam going (raw blueberry-blackberry Chia seed jam, anyone?) there is definitely help. \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> is a \"yes you can\" site launched by San Francisco-based founder Sean Timberlake nearly three years ago and is an informative and approachable food-based community -- spanning cheese, home brewing, infusions and liqueurs, and other culinary pursuits. Timberlake is a friendly and witty San Francisco professional wordsmith (clients currently include \u003ca href=\"http://www.williams-sonoma.com/\">Williams-Sonoma\u003c/a>) who also mans the \u003ca href=\"http://hedonia.seantimberlake.com/\">Hedonia\u003c/a> food blog, which is still running strong after seven years. Timberlake and his husband, real estate agent \u003ca href=\"http://dpaulsf.com/\">dpaul brown\u003c/a> live in Noe Valley and often attend food events together. The duo are both longtime supporters and guides for \u003ca href=\"http://www.sfcityguides.org/\">San Francisco City Guides\u003c/a> and Timberlake also leads culinary walking tours for \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions\u003c/a>. Having spent time with Timberlake throughout the years, I can’t think of a better person to stroll the Mission and nosh on local San Francisco delectables.\u003c/p>\n\u003cfigure id=\"attachment_63443\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SPAmericanGothic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SPAmericanGothic.jpg\" alt=\" Sean Timberlake and his husband dpaul brown simulate American Gothic. Photo courtesy of Sean Timberlake\" width=\"720\" height=\"484\" class=\"size-full wp-image-63443\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean Timberlake and his husband dpaul brown simulate American Gothic. Photo courtesy of Sean Timberlake\u003c/figcaption>\u003c/figure>\n\u003cp>June is LGBT Pride Month and there is so much energy focused on equal rights for the LGBT community right now, especially in CA. The Supreme Court is set to rule on Prop 8, California’s same-sex marriage ban this month as well as DOMA (Defense of Marriage Act), the federal law that defines marriage as only between a man and a woman. Regarding employment, professions that have been slow to open the closet doors are gradually yielding to the pressure and challenging homophobia within their systems. With that in mind, I asked Timberlake about his own experience recently. His comments have been edited for length and clarity. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you and your husband dpaul meet? How long have you been together?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> dpaul and I have collaborated on many things. We had a tee-shirt business with a friend in the 90s, and he has been my photographer both when I was a travel editor and for Hedonia, as well as some of my freelance work. He also contributes with the food -- preparation and styling (and eating). I’m currently helping him with content needs for his real estate business, including his newsletter. We try to make it interesting for everyone, covering both trends in the market as well as food and lifestyle news about San Francisco.\u003c/p>\n\u003cp>We met 21 years ago this month, via a personals ad in the Bay Times -- pre-internet! Though it turned out that we had met multiple times before. He had just broken up with an acquaintance of mine, and so we had some friends in common. We first “married” in 1993, registering for domestic partnership in San Francisco, the greatest extent of legality we could have at that time. We “married” again in 2004, registering for domestic partnership in the state of California. And we married, no air quotes, in 2008, in the narrow window of opportunity between the CA Supreme Court overturning Prop 22 and the passage of Prop 8. We remain legally married, as do thousands of other same-sex couples in California. This September we celebrate our 20th, 9th and 5th anniversaries. \u003c/p>\n\u003cfigure id=\"attachment_63448\" class=\"wp-caption aligncenter\" style=\"max-width: 481px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulWedding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulWedding.jpg\" alt=\"dpaul and Sean's third and legal wedding. Photo: Anita Crotty\" width=\"481\" height=\"640\" class=\"size-full wp-image-63448\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">dpaul and Sean's third and legal wedding. Photo: \u003ca href=\"http://www.flickr.com/photos/marriedwithdinner/2893972713/in/set-72157607551721135/\">Anita Crotty\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world that you work in?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> My entry into the professional food world was as a writer and blogger, and overall that’s a very accepting sphere. Just before BlogHer Food 2010, here in San Francisco, I joked in a \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/blogher_food_is_so_gay.php\">piece\u003c/a> that 80% of food bloggers are women, and of the balance, 80% of the men are gay. Many of the most prominent and esteemed male food bloggers are gay, like \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">David Leite\u003c/a>, \u003ca href=\"http://www.amateurgourmet.com/author/adrober\">Adam Roberts\u003c/a> and local up-and-comers (and personal friends) \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/21/lgbt-pride-profile-waiter-and-writer-michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a>. So, I can’t say that I’ve experienced any outright homophobia among my peers. \u003c/p>\n\u003cp>But of course, having a blog means being exposed to a broader audience. Even so, only once have I encountered any push back from the general public. Shortly after Prop 8 passed, I wrote a \u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2008/11/ropa-vieja-cuban-shredded-beef.html\">rant\u003c/a> on it that segued into a recipe for \u003cem>ropa vieja\u003c/em>. Someone came across it, apparently from searching for \u003cem>ropa vieja\u003c/em> recipes, and left a comment about marriage being between a man and a woman the way God ordained it to be. Her one comment sparked dozens of responses refuting hers with rational points about constitutional law, religious freedom and more supporting the right for same-sex marriage. It was awesome.\u003c/p>\n\u003cp>With my community site, Punk Domestics, my sexuality doesn’t really come into play. I don’t hide it -- my bio on the About page clearly references dpaul -- but the site is not about me; it’s about a huge, robust community of DIY foodies. Many of my contributors are LGBT, most are not. If any of them out there have a problem with homosexuality, it doesn’t come up.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find some areas of the food world more accepting than others?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I think acceptance is generally on the rise, and at least here in San Francisco I’ve never noticed an area that’s expressly homophobic. However, I would love to see more visibility for openly LGBT farmers (they exist!). Then again, I would love to see more visibility for all farmers. It’s grueling, thankless work, and these people literally feed us every single day. We owe them our attention and admiration.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I’ve been unapologetically out for over 25 years, long before I was writing about food, or anything for that matter. My first career, in the late 80s and early 90s, was in theater, albeit on the technical side, sets and props. It was like being a reverse minority: Most of the people on the technical side were straight, but the industry overall is so overwhelmingly gay, there was no issue of acceptance. If anything, I think I got more confusion from the gays on the performance and costuming side, seeing little gay me covered in sawdust and paint. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I often joke about the Lesbian Food Mafia. There are relatively few openly gay male chefs of note in the Bay Area, but some of our most esteemed female chefs and other food professionals are out. I don’t really know why that is. Where gay men are most prevalent and influential, though, is in the food media world. It’s as if we all descend from \u003ca href=\"http://www.huffingtonpost.com/michelangelo-signorile/james-beard-foundation-pr_b_1439135.html\">James Beard\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are know to cater to a mostly gay clientele?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I used to be an editor for a now-defunct travel publication that recently rebooted as ManAboutWorld. Back in the early 2000s, we had to make a point to find the places where gays and lesbians would frequent. Nowadays, I don’t see as much of that; we’re everywhere. Conversely, as restaurants in the Castro are improving (thank heavens!), places like \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://www.fablesf.com/\">Fable\u003c/a> are drawing in a more homogenized crowd. I think back to the days of Ryan’s or The Patio, which felt like the brunching version of 70s discos, and that just doesn’t exist anymore.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite places to eat and drink? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a> is probably our most frequented restaurant, in part because it’s a block from our house and because Brett and Elan Emerson are personal friends, but mainly because the food is amazing. We love to sit at the cava bar and chat up the staff. \u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a> is another fave, and again Sharon and her wife Alisha are buds. They came on my Punk Domestics trip to Italy last year, which we’re reprising, \u003ca href=\"http://www.punkdomestics.com/italy2013\">this fall\u003c/a>. \u003c/p>\n\u003cp>I love \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>, and our favorite splurge is a languid evening of \u003cem>omakaze\u003c/em> at \u003ca href=\"http://ichisushi.com/\">ICHI Sushi\u003c/a> with the boisterous Tim Archuleta. As for watering holes, we’re fans of both \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and \u003ca href=\"http://www.churchillsf.com/\">Churchill\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you celebrate Pride Month? Personally? Professionally?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Timberlake:\u003c/strong> I just go on about being me same old gay self. Come Pride weekend, we’ll probably spend a couple hours at Pink Saturday, and on Pride itself we love to find a restaurant on Market Street somewhere between the festival and the Castro, sit in the window and watch the real parade. \u003c/p>\n\u003cfigure id=\"attachment_63447\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulReese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/SeanPaulReese.jpg\" alt=\"dpaul, Reese and Sean. Photo courtesy of Sean Timberlake.\" width=\"960\" height=\"720\" class=\"size-full wp-image-63447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">dpaul, Reese and Sean. Photo courtesy of Sean Timberlake.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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