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"disqusTitle": "Michael Mina Dishes Details for Pabu and The Ramen Bar",
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"content": "\u003cfigure id=\"attachment_80197\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Michael-Mina-headshot700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Michael-Mina-headshot700.jpg\" alt=\"Michael Mina. Photo credit: Mina Group\" width=\"500\" class=\"size-full wp-image-80197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Mina. Photo credit: Mina Group\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://michaelmina.net/\" target=\"_blank\">Chef Michael Mina\u003c/a> may be an expert in refined American cuisine and seafood, creating dishes that are elevated, memorable and delicious—his beef tartare from the now shuttered but much beloved Aqua Restaurant is a fine Exhibit A. The Master Chef is also adept at launching restaurants that are exciting and on-trend. For the Bay Area, we can look forward to the opening of Pabu and The Ramen Bar in the near future. Mina shared tasty details about the concepts with Bay Area Bites recently. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_80199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Robatayaki-Chicken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Robatayaki-Chicken1000.jpg\" alt=\"Robatayaki Chicken. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robatayaki Chicken. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about Pabu and The Ramen Bar.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Mina:\u003c/strong> We couldn’t be more excited about this opening. Pabu and The Ramen Bar are slated to open in mid-June at 101 California in the FiDi. Pabu and The Ramen Bar is a collaboration and partnership between myself and \u003ca href=\"http://www.hanajapanese.com/chef.html\" target=\"_blank\">Ken Tominaga\u003c/a>, owner and chef of the famed Hana Sushi in Sonoma County. \u003c/p>\n\u003cp>My family and I have been regulars at Ken’s restaurant for years, and I’ve been looking for the right project to work with him on. I have been very fortunate, and at this stage in my career, the most rewarding opportunity is to build partnerships with chefs like Ken that need and deserve a showcase that this opening will create. \u003c/p>\n\u003cp>Ken has always wanted to do a big Japanese concept in San Francisco – it’s been a lifelong dream of his. When this opportunity presented itself and 101 California Street became available, I toured it and knew immediately that it would be perfect our collaboration. \u003c/p>\n\u003cfigure id=\"attachment_80196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Lotus-Root1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Lotus-Root1000.jpg\" alt=\"Lotus root. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80196\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lotus root. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>Pabu will be a modern \u003cem>izakaya\u003c/em> and sushi bar offering authentic, and high caliber Japanese cuisine, and contemporary takes on traditional Japanese dining options including a sushi bar, \u003cem>izakaya\u003c/em>, robata grill and a specialized \u003cem>Shabu Shabu\u003c/em> program. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Ramen Bar, my first fast casual concept, will include both a take-out and dine in option, and feature signature ramen bowls from Ken, which will include fresh noodles, a choice of homemade broths, proteins, and an abundance of on site, freshly-grown vegetables and greens from our indoor/outdoor urban garden. This space will also include a unique bar concept highlighting the best in Japanese whisky, beer and sake. \u003c/p>\n\u003cfigure id=\"attachment_80201\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Sashimi1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Sashimi1000.jpg\" alt=\"Sashimi. Photo credit: Mina Group \" width=\"1000\" height=\"666\" class=\"size-full wp-image-80201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sashimi. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What dishes can folks look forward to for both spots?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Mina:\u003c/strong> We’ve got a lot of really cool things: at Pabu, an a la carte menu will be available in the \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\">\u003cem>izakaya\u003c/em>\u003c/a> and dining room highlighting seasonal small plates, grilled items from a robata grill, rice, and noodle and soup dishes for the everyday.\u003c/p>\n\u003cfigure id=\"attachment_80198\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Okonomiyaki1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Okonomiyaki1000.jpg\" alt=\"Okonomiyaki. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Okonomiyaki. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>Some of my favorites from the menu include Ken’s award-winning sushi and sashimi, skewers, and tempura, as well as Ken’s “Happy Spoon” oyster topped with uni, ikura, tobiko and ponzu crème fraiche.\u003c/p>\n\u003cfigure id=\"attachment_80195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Happy-Spoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Happy-Spoon1000.jpg\" alt=\"Happy Spoon. Photo credit: Mina Group\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Spoon. Photo credit: Mina Group\u003c/figcaption>\u003c/figure>\n\u003cp>In the formal dining room, we’ll also be featuring two \u003ca href=\"http://en.wikipedia.org/wiki/Omakase\">\u003cem>omakase\u003c/em>\u003c/a> menus – one is a traditional representation of Japanese products and technique while another is the Sushi Nigiri Tasting Menu. \u003c/p>\n\u003cp>We will also be featuring a specialized \u003ca href=\"http://en.wikipedia.org/wiki/Shabu-shabu\">\u003cem>Shabu Shabu\u003c/em>\u003c/a> service, emphasizing a unique and interactive clean eating experience for the guest – featuring \u003ca href=\"http://wagyu.gourmet55.com/en/whats-wagyu\">A4 and A5 Wagyu\u003c/a> and fresh vegetables cooked in savory broths at their tables.\u003c/p>\n\u003cp>At The Ramen Bar, we will be highlighting four ramen offerings including our Tokyo Chicken Shio with beer can chicken and shio kombu (edible kelp), and our Kaisen Miso with shrimp, crab and Tokyo negi (Japanese onions).\u003c/p>\n\u003cp>There will also be a seasonal soba offering at The Ramen Bar with house-made gluten-free chilled noodles and broth. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How will this be different from the Baltimore Pabu you opened with Ken Tominaga?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> Both Ken and I have been on the hunt for the perfect location for this Japanese venture and while the opportunity first arose in Baltimore at the Four Seasons, San Francisco had always been the ideal market for both Pabu and The Ramen Bar. I’ve known 101 California as a neighbor for many years, and always thought it could be the perfect spot for an upcoming project. When the space became available, I showed it to Ken, and he fell in love with it immediately. \u003c/p>\n\u003cp>Obviously this project will be much bigger than the Baltimore restaurant – in terms of space. We have 10,000 square feet to work with, and are excited to take full advantage of the picturesque and natural indoor and outdoor setting to grow our own downtown herb and vegetable garden. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think the ramen scene is like in the Bay Area? How do we compare with other cities like Baltimore?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> In many ways, I think the ramen scene in the Bay Area, especially in San Francisco, is still burgeoning. It still exists in the underground and has an almost cult following. With The Ramen Bar, I want to create a bigger platform for this style of Japanese cuisine, and make it more accessible for locals. Our location at 101 California is perfect for this, and why we’ve decided on doing both dine in and take out options with The Ramen Bar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> I love roasted nuts, especially pistachios. They are my go-to late night snack.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you still doing the East Indian concept on Steuart Street?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> Right now we are focusing all of our attention and energy on the opening of Pabu and The Ramen Bar. It’s the concept I’ve always wanted to do in San Francisco, and feel incredibly lucky to have Ken to partner with on this opening.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nPabu and The Ramen Bar (slated to open in mid-June)\u003cbr>\n101 California Street \u003ca href=\"http://goo.gl/mflXrD\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChefMichaelMina\" target=\"_blank\">@ChefMichaelMina\u003c/a>, \u003ca href=\"https://twitter.com/PabuSF\" target=\"_blank\">@PabuSF\u003c/a>, \u003ca href=\"https://twitter.com/RamenBarSF\" target=\"_blank\">@RamenBarSF\u003c/a>\u003c/p>\n\n",
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"excerpt": "Pabu and The Ramen Bar, slated to open in mid-June, will be among the hottest new restaurants in San Francisco. Chef Michael Mina shares with Mary Ladd his favorite dishes from ramen to sushi, as well as the fate of his East Indian concept on Steuart Street.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80197\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Michael-Mina-headshot700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Michael-Mina-headshot700.jpg\" alt=\"Michael Mina. Photo credit: Mina Group\" width=\"500\" class=\"size-full wp-image-80197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Mina. Photo credit: Mina Group\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://michaelmina.net/\" target=\"_blank\">Chef Michael Mina\u003c/a> may be an expert in refined American cuisine and seafood, creating dishes that are elevated, memorable and delicious—his beef tartare from the now shuttered but much beloved Aqua Restaurant is a fine Exhibit A. The Master Chef is also adept at launching restaurants that are exciting and on-trend. For the Bay Area, we can look forward to the opening of Pabu and The Ramen Bar in the near future. Mina shared tasty details about the concepts with Bay Area Bites recently. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_80199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Robatayaki-Chicken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Robatayaki-Chicken1000.jpg\" alt=\"Robatayaki Chicken. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robatayaki Chicken. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about Pabu and The Ramen Bar.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Mina:\u003c/strong> We couldn’t be more excited about this opening. Pabu and The Ramen Bar are slated to open in mid-June at 101 California in the FiDi. Pabu and The Ramen Bar is a collaboration and partnership between myself and \u003ca href=\"http://www.hanajapanese.com/chef.html\" target=\"_blank\">Ken Tominaga\u003c/a>, owner and chef of the famed Hana Sushi in Sonoma County. \u003c/p>\n\u003cp>My family and I have been regulars at Ken’s restaurant for years, and I’ve been looking for the right project to work with him on. I have been very fortunate, and at this stage in my career, the most rewarding opportunity is to build partnerships with chefs like Ken that need and deserve a showcase that this opening will create. \u003c/p>\n\u003cp>Ken has always wanted to do a big Japanese concept in San Francisco – it’s been a lifelong dream of his. When this opportunity presented itself and 101 California Street became available, I toured it and knew immediately that it would be perfect our collaboration. \u003c/p>\n\u003cfigure id=\"attachment_80196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Lotus-Root1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Lotus-Root1000.jpg\" alt=\"Lotus root. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80196\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lotus root. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>Pabu will be a modern \u003cem>izakaya\u003c/em> and sushi bar offering authentic, and high caliber Japanese cuisine, and contemporary takes on traditional Japanese dining options including a sushi bar, \u003cem>izakaya\u003c/em>, robata grill and a specialized \u003cem>Shabu Shabu\u003c/em> program. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Ramen Bar, my first fast casual concept, will include both a take-out and dine in option, and feature signature ramen bowls from Ken, which will include fresh noodles, a choice of homemade broths, proteins, and an abundance of on site, freshly-grown vegetables and greens from our indoor/outdoor urban garden. This space will also include a unique bar concept highlighting the best in Japanese whisky, beer and sake. \u003c/p>\n\u003cfigure id=\"attachment_80201\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Sashimi1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Sashimi1000.jpg\" alt=\"Sashimi. Photo credit: Mina Group \" width=\"1000\" height=\"666\" class=\"size-full wp-image-80201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sashimi. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What dishes can folks look forward to for both spots?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Mina:\u003c/strong> We’ve got a lot of really cool things: at Pabu, an a la carte menu will be available in the \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\">\u003cem>izakaya\u003c/em>\u003c/a> and dining room highlighting seasonal small plates, grilled items from a robata grill, rice, and noodle and soup dishes for the everyday.\u003c/p>\n\u003cfigure id=\"attachment_80198\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Okonomiyaki1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Okonomiyaki1000.jpg\" alt=\"Okonomiyaki. Photo credit: Mina Group \" width=\"1000\" height=\"667\" class=\"size-full wp-image-80198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Okonomiyaki. Photo credit: Mina Group \u003c/figcaption>\u003c/figure>\n\u003cp>Some of my favorites from the menu include Ken’s award-winning sushi and sashimi, skewers, and tempura, as well as Ken’s “Happy Spoon” oyster topped with uni, ikura, tobiko and ponzu crème fraiche.\u003c/p>\n\u003cfigure id=\"attachment_80195\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Happy-Spoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Happy-Spoon1000.jpg\" alt=\"Happy Spoon. Photo credit: Mina Group\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80195\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Spoon. Photo credit: Mina Group\u003c/figcaption>\u003c/figure>\n\u003cp>In the formal dining room, we’ll also be featuring two \u003ca href=\"http://en.wikipedia.org/wiki/Omakase\">\u003cem>omakase\u003c/em>\u003c/a> menus – one is a traditional representation of Japanese products and technique while another is the Sushi Nigiri Tasting Menu. \u003c/p>\n\u003cp>We will also be featuring a specialized \u003ca href=\"http://en.wikipedia.org/wiki/Shabu-shabu\">\u003cem>Shabu Shabu\u003c/em>\u003c/a> service, emphasizing a unique and interactive clean eating experience for the guest – featuring \u003ca href=\"http://wagyu.gourmet55.com/en/whats-wagyu\">A4 and A5 Wagyu\u003c/a> and fresh vegetables cooked in savory broths at their tables.\u003c/p>\n\u003cp>At The Ramen Bar, we will be highlighting four ramen offerings including our Tokyo Chicken Shio with beer can chicken and shio kombu (edible kelp), and our Kaisen Miso with shrimp, crab and Tokyo negi (Japanese onions).\u003c/p>\n\u003cp>There will also be a seasonal soba offering at The Ramen Bar with house-made gluten-free chilled noodles and broth. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How will this be different from the Baltimore Pabu you opened with Ken Tominaga?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> Both Ken and I have been on the hunt for the perfect location for this Japanese venture and while the opportunity first arose in Baltimore at the Four Seasons, San Francisco had always been the ideal market for both Pabu and The Ramen Bar. I’ve known 101 California as a neighbor for many years, and always thought it could be the perfect spot for an upcoming project. When the space became available, I showed it to Ken, and he fell in love with it immediately. \u003c/p>\n\u003cp>Obviously this project will be much bigger than the Baltimore restaurant – in terms of space. We have 10,000 square feet to work with, and are excited to take full advantage of the picturesque and natural indoor and outdoor setting to grow our own downtown herb and vegetable garden. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think the ramen scene is like in the Bay Area? How do we compare with other cities like Baltimore?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> In many ways, I think the ramen scene in the Bay Area, especially in San Francisco, is still burgeoning. It still exists in the underground and has an almost cult following. With The Ramen Bar, I want to create a bigger platform for this style of Japanese cuisine, and make it more accessible for locals. Our location at 101 California is perfect for this, and why we’ve decided on doing both dine in and take out options with The Ramen Bar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> I love roasted nuts, especially pistachios. They are my go-to late night snack.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are you still doing the East Indian concept on Steuart Street?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mina:\u003c/strong> Right now we are focusing all of our attention and energy on the opening of Pabu and The Ramen Bar. It’s the concept I’ve always wanted to do in San Francisco, and feel incredibly lucky to have Ken to partner with on this opening.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nPabu and The Ramen Bar (slated to open in mid-June)\u003cbr>\n101 California Street \u003ca href=\"http://goo.gl/mflXrD\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChefMichaelMina\" target=\"_blank\">@ChefMichaelMina\u003c/a>, \u003ca href=\"https://twitter.com/PabuSF\" target=\"_blank\">@PabuSF\u003c/a>, \u003ca href=\"https://twitter.com/RamenBarSF\" target=\"_blank\">@RamenBarSF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hot Eats Round-Up: Humphry Slocombe Ice Cream, Brews & BBQ from Dave McLean",
"title": "Hot Eats Round-Up: Humphry Slocombe Ice Cream, Brews & BBQ from Dave McLean",
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"content": "\u003cfigure id=\"attachment_79153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\" alt=\"Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-79153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building.\u003cbr>Photo credit: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects happening it can be hard to keep track of them all. Here are the fresh updates on folks we've profiled in the past: the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> team, as well as Dave McLean of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Magnolia Brewery\u003c/a> fame. \u003c/p>\n\u003cp>Fans of the wildly popular artisan \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream store, from Sean Vahey and Jake Godby, are able to now enjoy scoop action at a new Ferry Building outpost (Ferry Plaza Farmers Market at The Embarcadero), which opened earlier this month. We caught up with Vahey to find out more. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_79154\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\" alt=\"Humphry Slocombe signage at Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79154\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe signage at Ferry Building\u003cbr>Photo: Sean Vahey, Humphry Slocombe\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The Ferry Building approached us and we're honored to be asked. We'd been doing the Tuesday market outside and have a lot of great relationships with folks in the building like \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle coffee\u003c/a>--they serve our ice cream with their affogato. There's also \u003ca href=\"http://www.farwestfungi.com/\" target=\"_blank\">Far West Fungi\u003c/a>, who helped us do our candy cap popsicles. Some say they taste like waffles, or pancakes, I say “Who cares?” It's that maple-y, \"Who knew mushrooms could taste like that?\" thing.\u003c/p>\n\u003cfigure id=\"attachment_79151\" class=\"wp-caption aligncenter\" style=\"max-width: 487px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\" alt=\"Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\" width=\"487\" height=\"576\" class=\"size-full wp-image-79151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\u003c/figcaption>\u003c/figure>\n\u003cp>Other relationships include \u003ca href=\"http://www.mcevoyranch.com/\" target=\"_blank\">McEvoy Ranch Olive Oil\u003c/a>, who has our pints. And then there's \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone Salumeria\u003c/a> who worked on our lard caramels. Since we're involved with so many people at the Ferry Building, it's a good fit for us.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about what folks can look forward to now that you're open. \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The first thing people ask is “You will have Secret Breakfast, right?” I love the look on everyone's face—they have their nose down and this sort of panicked look. Yes, we will have Secret Breakfast, and very similar flavors as our Mission shop: Tahitian Vanilla, Blue Bottle Vietnamese coffee and Secret Breakfast will always be offered so people can get their fix.\u003c/p>\n\u003cp>Some flavors will change and there's no rhyme or reason to it, like in the Mission. \u003c/p>\n\u003cp>We are most proud of the space--Jane Martin at \u003ca href=\"http://www.shiftdesignstudio.com/\" target=\"_blank\">Shift Design\u003c/a> is our Mission neighbor and that's how we got to know her. She's also a friend and customer. Her idea on how to change the space really went along with what we were thinking -- it was darker and we wanted it be more interactive. We fought her on some things -- the open up wall, that continues the space out into the breezeway, makes the store appear bigger and more welcoming. We'll have stand up tables, because we want customers to stay and hang out.\u003c/p>\n\u003cfigure id=\"attachment_79184\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients-645x1024.jpg\" alt=\"Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\" width=\"500\" class=\"size-large wp-image-79184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Probably the transition of the space, which took a lot longer than we thought. We demolished the whole space, and made it completely our own.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What do you have planned for the future?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> We want to get the Ferry Building spot up and running. We do all of our production out of the Mission shop. It's almost 24 hour production at this point. We have a great kitchen manager and bought a new bigger machine. I do see us growing out of that space.\u003c/p>\n\u003cp>We're so lucky to be working with \u003ca href=\"http://www.virginamerica.com/press-release/2014/virgin-america-introduces-posh-new-first-class-food-service.html\" target=\"_blank\">Virgin America\u003c/a>, which will serve our Butter By Moodlight flavor on eastbound flights. It's a creamy combination of brown butter and blueberry glaze and was voted in based on a people's choice contest on Twitter. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Salt and vinegar chips, and fries--anything that has salt and vinegar in front of it. I can't believe I just said that.\u003cbr>\n \u003c/p>\n\u003chr>\n\u003cp>The wait for a new brewery and BBQ spot—called Smokestack (2505 3rd St. at 22nd St.) -- from \u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Dave McLean\u003c/a> has been eagerly anticipated and means a new place to eat and drink in the increasingly popular Dogpatch neighborhood. The brewery is reportedly up and running and played host to SF Beer Week and Strong Beer Month happenings--but it's not yet open for business. The targeted opening remains uncertain but is said to be as soon as this month. McLean filled us in on what to expect; his comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\" alt=\"Dave Mclean at Magnolia Brewery. Screenshot from video Magnolia Dogpatch coming soon\" width=\"640\" height=\"360\" class=\"size-full wp-image-62690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Mclean at Magnolia Brewery. Screenshot from video \u003ca href=\"http://vimeo.com/59381997\">Magnolia Dogpatch coming soon\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> It’s a BBQ place, Smokestack, in the front of our new production brewery in the Dogpatch. Like brewing, BBQ is a time-honored craft, full of tradition and regional variation but ultimately an opportunity for creative expression in the hands of people who love it and dedicate themselves to it. For us, it’s a great extension of many of our longtime culinary values, especially sustainable sourcing, in-house butchery and making everything from scratch. \u003c/p>\n\u003cp>Beer and BBQ just go so well together. So do bourbon and BBQ, and Smokestack has an extensive whiskey selection, focusing on American producers, and a somewhat whiskey-centric cocktail menu developed by bar manager, Eric Quilty. We forged an exciting partnership with Dennis Lee to man the smokers and bring our BBQ vision to life in a unique and expressive way. I’ve always loved his food and it’s exciting to be working with him. Smokestack brings together a great team of people, along with products and ideas that we love, in a special place that we hope exudes both warm hospitality and a nod to the neighborhood’s industrial past. Like the original Magnolia Pub as well as Alembic, we hope it further highlights the delicious interconnectedness of beer and brewing with all manner of food and other beverages. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: For food, what can folks look forward to?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The heart of the kitchen is in its smokers. In fact, everything in the kitchen is wood-fired. It’s an order by the pound at the counter place so diners will get to try a lot of different items, especially if they bring a hungry friend or two. The selection will vary based on availability but look for smoked pork belly, beef brisket and house-made sausages like Thai chili cheddar pork. Sides include burnt ends heirloom beans, collard greens with Kölsch, miso and chili, and Namu’s signature old family recipe kimchee. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And share about the beers of course!\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We’ve brewed over 75 different beers since Magnolia opened in 1997 and our new brewery in the Dogpatch allows us to experiment even more. The beer selection will rotate often, as it does at the original Haight pub, but we have a core lineup that includes our Kalifornia Kölsch, Proving Ground IPA, and Blue Bell Bitter, which is our ode to the great heirloom barley from the UK, Maris Otter. Alongside those and others, there will be Magnolia beers at Smokestack that are only available at our own two pubs. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>McLean: It’s the classic adage — everything takes a lot longer and costs a lot more than planned, no matter how well you plan. I think it might be a little different every time, in terms of which variables are the toughest to figure out. It has its challenging moments but in the end love for what we do keeps enthusiasm high and there’s plenty of energy to weather the hurdles and delays. \u003c/p>\n\u003ch3>Which of these new spots are you excited to try? What other openings are on your list?\u003c/h3>\n\n",
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"excerpt": "Mary Ladd reports the juiciest updates on hot new spots from cult ice cream maker Humphry Slocombe--yes, there will be Secret Breakfast! Then there's the Dogpatch project from Dave McLean, the beer maker behind Magnolia Gastropub and Brewery and Alembic--look for tasty BBQ (including smoked pork belly, beef brisket and house-made sausages) from Chef Dennis Lee of Namu.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\" alt=\"Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-79153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building.\u003cbr>Photo credit: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects happening it can be hard to keep track of them all. Here are the fresh updates on folks we've profiled in the past: the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> team, as well as Dave McLean of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Magnolia Brewery\u003c/a> fame. \u003c/p>\n\u003cp>Fans of the wildly popular artisan \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream store, from Sean Vahey and Jake Godby, are able to now enjoy scoop action at a new Ferry Building outpost (Ferry Plaza Farmers Market at The Embarcadero), which opened earlier this month. We caught up with Vahey to find out more. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_79154\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\" alt=\"Humphry Slocombe signage at Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79154\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe signage at Ferry Building\u003cbr>Photo: Sean Vahey, Humphry Slocombe\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The Ferry Building approached us and we're honored to be asked. We'd been doing the Tuesday market outside and have a lot of great relationships with folks in the building like \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle coffee\u003c/a>--they serve our ice cream with their affogato. There's also \u003ca href=\"http://www.farwestfungi.com/\" target=\"_blank\">Far West Fungi\u003c/a>, who helped us do our candy cap popsicles. Some say they taste like waffles, or pancakes, I say “Who cares?” It's that maple-y, \"Who knew mushrooms could taste like that?\" thing.\u003c/p>\n\u003cfigure id=\"attachment_79151\" class=\"wp-caption aligncenter\" style=\"max-width: 487px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\" alt=\"Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\" width=\"487\" height=\"576\" class=\"size-full wp-image-79151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\u003c/figcaption>\u003c/figure>\n\u003cp>Other relationships include \u003ca href=\"http://www.mcevoyranch.com/\" target=\"_blank\">McEvoy Ranch Olive Oil\u003c/a>, who has our pints. And then there's \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone Salumeria\u003c/a> who worked on our lard caramels. Since we're involved with so many people at the Ferry Building, it's a good fit for us.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about what folks can look forward to now that you're open. \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>Vahey:\u003c/strong> The first thing people ask is “You will have Secret Breakfast, right?” I love the look on everyone's face—they have their nose down and this sort of panicked look. Yes, we will have Secret Breakfast, and very similar flavors as our Mission shop: Tahitian Vanilla, Blue Bottle Vietnamese coffee and Secret Breakfast will always be offered so people can get their fix.\u003c/p>\n\u003cp>Some flavors will change and there's no rhyme or reason to it, like in the Mission. \u003c/p>\n\u003cp>We are most proud of the space--Jane Martin at \u003ca href=\"http://www.shiftdesignstudio.com/\" target=\"_blank\">Shift Design\u003c/a> is our Mission neighbor and that's how we got to know her. She's also a friend and customer. Her idea on how to change the space really went along with what we were thinking -- it was darker and we wanted it be more interactive. We fought her on some things -- the open up wall, that continues the space out into the breezeway, makes the store appear bigger and more welcoming. We'll have stand up tables, because we want customers to stay and hang out.\u003c/p>\n\u003cfigure id=\"attachment_79184\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients-645x1024.jpg\" alt=\"Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\" width=\"500\" class=\"size-large wp-image-79184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Probably the transition of the space, which took a lot longer than we thought. We demolished the whole space, and made it completely our own.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What do you have planned for the future?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> We want to get the Ferry Building spot up and running. We do all of our production out of the Mission shop. It's almost 24 hour production at this point. We have a great kitchen manager and bought a new bigger machine. I do see us growing out of that space.\u003c/p>\n\u003cp>We're so lucky to be working with \u003ca href=\"http://www.virginamerica.com/press-release/2014/virgin-america-introduces-posh-new-first-class-food-service.html\" target=\"_blank\">Virgin America\u003c/a>, which will serve our Butter By Moodlight flavor on eastbound flights. It's a creamy combination of brown butter and blueberry glaze and was voted in based on a people's choice contest on Twitter. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Salt and vinegar chips, and fries--anything that has salt and vinegar in front of it. I can't believe I just said that.\u003cbr>\n \u003c/p>\n\u003chr>\n\u003cp>The wait for a new brewery and BBQ spot—called Smokestack (2505 3rd St. at 22nd St.) -- from \u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Dave McLean\u003c/a> has been eagerly anticipated and means a new place to eat and drink in the increasingly popular Dogpatch neighborhood. The brewery is reportedly up and running and played host to SF Beer Week and Strong Beer Month happenings--but it's not yet open for business. The targeted opening remains uncertain but is said to be as soon as this month. McLean filled us in on what to expect; his comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\" alt=\"Dave Mclean at Magnolia Brewery. Screenshot from video Magnolia Dogpatch coming soon\" width=\"640\" height=\"360\" class=\"size-full wp-image-62690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Mclean at Magnolia Brewery. Screenshot from video \u003ca href=\"http://vimeo.com/59381997\">Magnolia Dogpatch coming soon\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> It’s a BBQ place, Smokestack, in the front of our new production brewery in the Dogpatch. Like brewing, BBQ is a time-honored craft, full of tradition and regional variation but ultimately an opportunity for creative expression in the hands of people who love it and dedicate themselves to it. For us, it’s a great extension of many of our longtime culinary values, especially sustainable sourcing, in-house butchery and making everything from scratch. \u003c/p>\n\u003cp>Beer and BBQ just go so well together. So do bourbon and BBQ, and Smokestack has an extensive whiskey selection, focusing on American producers, and a somewhat whiskey-centric cocktail menu developed by bar manager, Eric Quilty. We forged an exciting partnership with Dennis Lee to man the smokers and bring our BBQ vision to life in a unique and expressive way. I’ve always loved his food and it’s exciting to be working with him. Smokestack brings together a great team of people, along with products and ideas that we love, in a special place that we hope exudes both warm hospitality and a nod to the neighborhood’s industrial past. Like the original Magnolia Pub as well as Alembic, we hope it further highlights the delicious interconnectedness of beer and brewing with all manner of food and other beverages. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: For food, what can folks look forward to?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The heart of the kitchen is in its smokers. In fact, everything in the kitchen is wood-fired. It’s an order by the pound at the counter place so diners will get to try a lot of different items, especially if they bring a hungry friend or two. The selection will vary based on availability but look for smoked pork belly, beef brisket and house-made sausages like Thai chili cheddar pork. Sides include burnt ends heirloom beans, collard greens with Kölsch, miso and chili, and Namu’s signature old family recipe kimchee. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And share about the beers of course!\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We’ve brewed over 75 different beers since Magnolia opened in 1997 and our new brewery in the Dogpatch allows us to experiment even more. The beer selection will rotate often, as it does at the original Haight pub, but we have a core lineup that includes our Kalifornia Kölsch, Proving Ground IPA, and Blue Bell Bitter, which is our ode to the great heirloom barley from the UK, Maris Otter. Alongside those and others, there will be Magnolia beers at Smokestack that are only available at our own two pubs. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>McLean: It’s the classic adage — everything takes a lot longer and costs a lot more than planned, no matter how well you plan. I think it might be a little different every time, in terms of which variables are the toughest to figure out. It has its challenging moments but in the end love for what we do keeps enthusiasm high and there’s plenty of energy to weather the hurdles and delays. \u003c/p>\n\u003ch3>Which of these new spots are you excited to try? What other openings are on your list?\u003c/h3>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fried Chicken from the Chef Behind the First Michelin-Starred Indian Restaurant: Suvir Saran Makes West Coast Debut",
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"content": "\u003cfigure id=\"attachment_78963\" class=\"wp-caption aligncenter\" style=\"max-width: 683px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMAGESuvir-Saran_food_Troy-House.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMAGESuvir-Saran_food_Troy-House-683x1024.jpg\" alt=\"Suvir Saran. Photo: Troy House\" width=\"683\" height=\"1024\" class=\"size-large wp-image-78963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Suvir Saran. Photo: Troy House\u003c/figcaption>\u003c/figure>\n\u003cp>Since last summer, we've been hearing buzz about how \u003ca href=\"http://suvir.com/\" target=\"_blank\">Suvir Saran\u003c/a>, the first chef to earn a Michelin star for an Indian restaurant in America, is leaving New York for our city on the Bay. Well, it's finally happening. The New Dehli native is moving into the increasingly popular Mid-Market corridor with a still-unnamed restaurant, and adjacent bar and lounge, slated to open this fall. His first restaurant on the West Coast will come into in the NEMA building (14 10th Street), across the street from Twitter. \u003c/p>\n\u003cp>Along with earning the first Michelin star for an Indian restaurant in America, while at \u003ca href=\"http://www.devinyc.com/home.html\" target=\"_blank\">Devi\u003c/a> in New York, Saran has appeared on Top Chef Masters and penned several cookbooks. Saran's most recent book, \u003ca href=\"http://suvir.com/Masala_Farm.html\" target=\"_blank\">\u003cem>Masala Farm\u003c/em>\u003c/a>, focuses on the upstate New York farm where he’s been spending much of his time since leaving Devi last year. This ethos will show up in the new restaurant with a seasonal approach as part of the operating plan. Bay Area Bites caught up with Saran recently. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new restaurant.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> My new project will be at 10th and Market, in San Francisco’s NEMA building. The overall concept is my version of California cuisine, a reflection of my Indian birth as well as flavors from the countries I have traveled. The staff will be a mosaic of hospitable people from all walks of life; a grouping that echoes the population of San Francisco, as well as the complexity of my food.\u003cbr>\n \u003cbr>\nWhen I first moved to New York, I lived in Greenwich Village and frequented the nearby Meatpacking District, which at that time was a forgotten part of the city. Over the years I saw the Meatpacking District go through a transformation, becoming the city’s ‘most fashionable’ neighborhood. I see a similarity between San Francisco’s Mid-Market area now and New York City’s Meatpacking District from the 1990s, and am excited to invest in this community’s revitalization and give San Francisco another wonderful restaurant to enjoy.\u003cbr>\n \u003cbr>\nThe restaurant will offer something for everyone: a welcoming and comforting environment with the main focus always being that of serving delicious and memorable food and drinks to our guests. Our goal is to have the overall experience linger on your taste buds long after you leave our doors.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Do you have a name for the spot yet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Currently, we are deciding between two or three and will be choosing one in the next few weeks.\u003c/p>\n\u003cfigure id=\"attachment_78966\" class=\"wp-caption aligncenter\" style=\"max-width: 479px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/friedchicken3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/friedchicken3.jpg\" alt=\"Saran's fried chicken. Photo: Ben Fink\" width=\"479\" height=\"640\" class=\"size-full wp-image-78966\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saran's fried chicken. Photo: Ben Fink\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: What are some of your new menu favorites so far? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Fried chicken – a crispy, crunchy fried chicken with a fountain of juicy aromatics. Grandmother’s cornbread – once you have had this cornbread you won’t want any other. Walnut, pepper and sumac spread. Spicy cabbage with peanut ginger slaw – turns humans into goats while endlessly grazing.\u003cbr>\n \u003cbr>\nWe'll also have \u003ca href=\"http://www.realbakingwithrose.com/\" target=\"_blank\">Rose Levy Beranbaum’s\u003c/a> favorite biscuits, served with house-made jams, jellies and marmalades. \u003cem>The Pie and Pastry Bible\u003c/em> author has called these the ‘best biscuits she has ever had.’\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: How will this be different from Devi?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Devi was my tribute to the home-cooking of India. This new project will showcase my love affair with the produce and meats found in San Francisco and will bring to life all that has captivated my attention over the years.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What is the toughest part about opening? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Just being able to open! Luckily, financials have not been an issue as I have at my side entrepreneur extraordinaire, Paresh Ghelani. Paresh believes in me, believes in San Francisco and believes in gracious hospitality, generosity and good food.\u003c/p>\n\u003cfigure id=\"attachment_78965\" class=\"wp-caption aligncenter\" style=\"max-width: 512px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/farm1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/farm1.jpg\" alt=\"Saran shows off berries at his farm. Photo: Ben Fink\" width=\"512\" height=\"768\" class=\"size-full wp-image-78965\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saran shows off berries at his farm. Photo: Ben Fink\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: What do you think the Indian/farm-to-table scene is like in the Bay Area? And how do we compare with other cities?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Sadly, the Indian food scene across American is rather dismal, which is why I opened Devi. As I settle down in San Francisco I hope one day to open a fine dining Indian restaurant. Now, however, my focus will be on Californian cuisine and sharing food that reflects the global village that the world has become.\u003cbr>\n \u003cbr>\nSince I moved to America in 1993, I have been traveling to San Francisco many times each year. To this day, no city matches it in terms of what their farms and markets have to offer. This was the main draw for me to move to San Francisco and open up a new restaurant.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> A pint of ice cream in bed at midnight!\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What else is new with you—locally and nationally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Our upcoming move to San Francisco this May is keeping us very busy. I also have a new book coming out in April of 2015, which will be my second book with San Francisco-based publisher, Chronicle Books. And we just received Angora rabbits at our farm in New York.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n14 10th Street (at Market)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/suvirsaran\" target=\"_blank\">@suvirsaran\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd talks with Chef Suvir Saran, who moved here from New York late last year and is finally preparing for his long-rumored West Coast debut. Expect on the menu: Rose Levy Beranbaum’s favorite biscuits, fried chicken, and spicy slaw.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78963\" class=\"wp-caption aligncenter\" style=\"max-width: 683px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMAGESuvir-Saran_food_Troy-House.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMAGESuvir-Saran_food_Troy-House-683x1024.jpg\" alt=\"Suvir Saran. Photo: Troy House\" width=\"683\" height=\"1024\" class=\"size-large wp-image-78963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Suvir Saran. Photo: Troy House\u003c/figcaption>\u003c/figure>\n\u003cp>Since last summer, we've been hearing buzz about how \u003ca href=\"http://suvir.com/\" target=\"_blank\">Suvir Saran\u003c/a>, the first chef to earn a Michelin star for an Indian restaurant in America, is leaving New York for our city on the Bay. Well, it's finally happening. The New Dehli native is moving into the increasingly popular Mid-Market corridor with a still-unnamed restaurant, and adjacent bar and lounge, slated to open this fall. His first restaurant on the West Coast will come into in the NEMA building (14 10th Street), across the street from Twitter. \u003c/p>\n\u003cp>Along with earning the first Michelin star for an Indian restaurant in America, while at \u003ca href=\"http://www.devinyc.com/home.html\" target=\"_blank\">Devi\u003c/a> in New York, Saran has appeared on Top Chef Masters and penned several cookbooks. Saran's most recent book, \u003ca href=\"http://suvir.com/Masala_Farm.html\" target=\"_blank\">\u003cem>Masala Farm\u003c/em>\u003c/a>, focuses on the upstate New York farm where he’s been spending much of his time since leaving Devi last year. This ethos will show up in the new restaurant with a seasonal approach as part of the operating plan. Bay Area Bites caught up with Saran recently. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new restaurant.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> My new project will be at 10th and Market, in San Francisco’s NEMA building. The overall concept is my version of California cuisine, a reflection of my Indian birth as well as flavors from the countries I have traveled. The staff will be a mosaic of hospitable people from all walks of life; a grouping that echoes the population of San Francisco, as well as the complexity of my food.\u003cbr>\n \u003cbr>\nWhen I first moved to New York, I lived in Greenwich Village and frequented the nearby Meatpacking District, which at that time was a forgotten part of the city. Over the years I saw the Meatpacking District go through a transformation, becoming the city’s ‘most fashionable’ neighborhood. I see a similarity between San Francisco’s Mid-Market area now and New York City’s Meatpacking District from the 1990s, and am excited to invest in this community’s revitalization and give San Francisco another wonderful restaurant to enjoy.\u003cbr>\n \u003cbr>\nThe restaurant will offer something for everyone: a welcoming and comforting environment with the main focus always being that of serving delicious and memorable food and drinks to our guests. Our goal is to have the overall experience linger on your taste buds long after you leave our doors.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Do you have a name for the spot yet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Currently, we are deciding between two or three and will be choosing one in the next few weeks.\u003c/p>\n\u003cfigure id=\"attachment_78966\" class=\"wp-caption aligncenter\" style=\"max-width: 479px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/friedchicken3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/friedchicken3.jpg\" alt=\"Saran's fried chicken. Photo: Ben Fink\" width=\"479\" height=\"640\" class=\"size-full wp-image-78966\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saran's fried chicken. Photo: Ben Fink\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: What are some of your new menu favorites so far? \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>Saran:\u003c/strong> Fried chicken – a crispy, crunchy fried chicken with a fountain of juicy aromatics. Grandmother’s cornbread – once you have had this cornbread you won’t want any other. Walnut, pepper and sumac spread. Spicy cabbage with peanut ginger slaw – turns humans into goats while endlessly grazing.\u003cbr>\n \u003cbr>\nWe'll also have \u003ca href=\"http://www.realbakingwithrose.com/\" target=\"_blank\">Rose Levy Beranbaum’s\u003c/a> favorite biscuits, served with house-made jams, jellies and marmalades. \u003cem>The Pie and Pastry Bible\u003c/em> author has called these the ‘best biscuits she has ever had.’\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: How will this be different from Devi?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Devi was my tribute to the home-cooking of India. This new project will showcase my love affair with the produce and meats found in San Francisco and will bring to life all that has captivated my attention over the years.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What is the toughest part about opening? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Just being able to open! Luckily, financials have not been an issue as I have at my side entrepreneur extraordinaire, Paresh Ghelani. Paresh believes in me, believes in San Francisco and believes in gracious hospitality, generosity and good food.\u003c/p>\n\u003cfigure id=\"attachment_78965\" class=\"wp-caption aligncenter\" style=\"max-width: 512px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/farm1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/farm1.jpg\" alt=\"Saran shows off berries at his farm. Photo: Ben Fink\" width=\"512\" height=\"768\" class=\"size-full wp-image-78965\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saran shows off berries at his farm. Photo: Ben Fink\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: What do you think the Indian/farm-to-table scene is like in the Bay Area? And how do we compare with other cities?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Sadly, the Indian food scene across American is rather dismal, which is why I opened Devi. As I settle down in San Francisco I hope one day to open a fine dining Indian restaurant. Now, however, my focus will be on Californian cuisine and sharing food that reflects the global village that the world has become.\u003cbr>\n \u003cbr>\nSince I moved to America in 1993, I have been traveling to San Francisco many times each year. To this day, no city matches it in terms of what their farms and markets have to offer. This was the main draw for me to move to San Francisco and open up a new restaurant.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> A pint of ice cream in bed at midnight!\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What else is new with you—locally and nationally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Our upcoming move to San Francisco this May is keeping us very busy. I also have a new book coming out in April of 2015, which will be my second book with San Francisco-based publisher, Chronicle Books. And we just received Angora rabbits at our farm in New York.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n14 10th Street (at Market)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/suvirsaran\" target=\"_blank\">@suvirsaran\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "On a Bender: Bender's Rye Launches the New 'It' Whiskey",
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"content": "\u003cfigure id=\"attachment_78937\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_Detail_Front.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_Detail_Front.jpg\" alt=\"The new bottle designed by Carl Bender. Photo: Courtesy of Bender's Rye\" width=\"1280\" height=\"854\" class=\"size-full wp-image-78937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new bottle designed by Carl Bender. Photo: Courtesy of Bender's Rye\u003c/figcaption>\u003c/figure>\n\u003cp>Rye is making a comeback. The brown spirit, once seen as fit only for the frontier saloon, is taking its place among the small-batch bourbons and single-malt whiskeys behind the bars at hip watering holes across the country. \u003c/p>\n\u003cp>What makes rye different than other whiskeys? Quite simply, the grain: just as bourbon must be made from at least 51% corn, so rye must be made from at least 51% rye, which adds its own distinctive taste. In a \u003ca href=\"http://www.nytimes.com/2014/02/02/magazine/theres-a-reason-that-rye-is-having-a-moment.html\"> recent column\u003c/a> for the \u003cem>New York Times,\u003c/em> bartender-writer Rosie Schaap claimed rye's \"dryness and earthiness...spice and faint sourness\" was quite irresistible to her, as was its \"wonderful chewiness.\" \u003c/p>\n\u003cp>So now's your chance to get bragging rights for the next cool thing. Even better, small-batch ryes can still be had for a reasonable price, especially compared to cult-status bourbons like \u003ca href=\"http://oldripvanwinkle.com/\">Pappy Van Winkle\u003c/a>. The latest addition to the rapidly-expanding rye pantheon is \u003ca href=\"http://bendersrye.com/\">Bender's Rye\u003c/a> out of San Francisco. Just launched in November 2013, this complex, 96-proof spirit is made to stand up and be counted in a cocktail, whether it's paired with sweet vermouth in a classic Manhattan or laced with absinthe and a dash of bitters in a Sazerac. Notes of dried apricot, toffee, and orange show up in a sip of remarkable smoothness for the proof. \u003c/p>\n\u003cp>The rye is produced by the two-man team of Christopher Cohen and Carl Bender. Bender, a graphic designer and artist, is responsible for the brand's whimsical, approachable labeling. The stylized face on the bottle -- complete with watchcap, beard, and pipe -- is based on Bender. The liquor-world savvy comes from the Saskatchewan-born Cohen, who has worked in marketing for numerous beverage companies, including both St. Germain (of elderflower-liqueur fame) and Fever-tree, makers of high-end mixers like tonic water and ginger ale. \u003c/p>\n\u003cfigure id=\"attachment_78939\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_0887.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_0887-768x1024.jpg\" alt=\"Carl Bender and Christopher Cohen. Photo: Courtesy of Bender's Rye\" width=\"768\" height=\"1024\" class=\"size-large wp-image-78939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carl Bender and Christopher Cohen. Photo: Nancy Rothstein\u003c/figcaption>\u003c/figure>\n\u003cp>The whiskey starts with Canadian-grown grains that are distilled, aged, and custom-blended to order by a distillery in Alberta. Cohen and Bender spent months working on the blend, eventually tasting 52 different combinations before settling on the current Bender's Rye blend. The barrels are sent from the Canadian distillery to a local distillery that also makes such San Francisco-themed spirits as \u003ca href=\"http://www.raffdistillerie.com/absinthe.html\">Emperor Norton Absinthe\u003c/a> and \u003ca href=\"http://www.raffdistillerie.com/gin.html\">Bummer and Lazarus Gin\u003c/a> (named after Norton's dogs). There, it's blended with Hetch Hetchy's finest snowmelt (that's SF tap water to you) and bottled--about 3248 bottles for this batch. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The next batch, we're actually buying some barrels at various char and toast levels, and we're going to experiment. So the next batch is going to be slightly different--we're going to age some of it, again, anywhere from three to six months,\" said Cohen.\u003c/p>\n\u003cp>It's really all about their palates, they agree. \"We had a joke in the beginning that if this doesn't work out, we'd have a lifetime supply of something we liked,\" said Cohen. Sitting at Berkeley's Revival Bar and Kitchen, they were tasting what ended up being their final blend. \"It was a little bit edgy,\" remembered Cohen, of their 85% rye/15% corn mix. \"The corn adds a certain kind of funky energy; you don't want to add too much or it can overpower the rye.\" They had a moment of wondering if they should follow the crowd, and make a rye that tasted more like the popular ryes already on the market. But only a moment; instead, they stuck with their own blend, trusting that customers, once they'd tasted it, would come back for something unique. \u003c/p>\n\u003cfigure id=\"attachment_78938\" class=\"wp-caption aligncenter\" style=\"max-width: 683px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_OnBoard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_OnBoard-683x1024.jpg\" alt=\"Bender's Rye. Photo: Courtesy of Bender's Rye\" width=\"683\" height=\"1024\" class=\"size-large wp-image-78938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bender's Rye. Photo: Courtesy of Bender's Rye\u003c/figcaption>\u003c/figure>\n\u003cp>Already, Bender's has been catching on with local bartenders. It's on the bar at La Folie, Park Tavern, Dogpatch Saloon, Credo, 83 Proof, Perry's, Cigar Bar and Grill in San Francisco, and in the East Bay, at Pican, the Hotsy Totsy Club, and Ramen Shop. They've found it to be particularly popular with women, but San Francisco's overall creative spirit and willingness to get in on the next new thing has made the city a friendly place to find homes for those 3000+ bottles. Eventually, they hope to devote themselves full-time to the project; so far, they both work other jobs and take care of Bender's in their free time. \u003c/p>\n\u003cp>As for cocktails, rye shows off best in straightforward, spirit-dominated drinks that let its raspy, leather-and-toffee notes come to the fore. The Brain Duster, below, is a high-octane collision between two classic rye cocktails, the Manhattan and the Sazerac. \u003c/p>\n\u003cp>\u003cstrong>Brain Duster\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0988773104/kqedorg-20\">The Art of Vintage Cocktails\u003c/a>, by Stephanie Rosenbaum\u003c/em>\u003cbr>\nWith its autumn-leaf color and rye-and-vermouth base, this 1895 cocktail from the original Waldorf-Astoria hotel in New York City, could easily pass for a Manhattan. But add an ounce of absinthe and the Brain Duster is revealed as an entirely different--and much more lethal--drink.\u003c/p>\n\u003cp>1 oz rye whiskey\u003cbr>\n1 oz absinthe\u003cbr>\n1 oz sweet vermouth\u003cbr>\nDash of bitters\u003cbr>\nTwist of lemon peel, for garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Combine rye, absinthe, vermouth, and bitters in a mixing glass with ice. Stir well. Strain into a chilled cocktail glass. Garnish with lemon twist. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78937\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_Detail_Front.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_Detail_Front.jpg\" alt=\"The new bottle designed by Carl Bender. Photo: Courtesy of Bender's Rye\" width=\"1280\" height=\"854\" class=\"size-full wp-image-78937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new bottle designed by Carl Bender. Photo: Courtesy of Bender's Rye\u003c/figcaption>\u003c/figure>\n\u003cp>Rye is making a comeback. The brown spirit, once seen as fit only for the frontier saloon, is taking its place among the small-batch bourbons and single-malt whiskeys behind the bars at hip watering holes across the country. \u003c/p>\n\u003cp>What makes rye different than other whiskeys? Quite simply, the grain: just as bourbon must be made from at least 51% corn, so rye must be made from at least 51% rye, which adds its own distinctive taste. In a \u003ca href=\"http://www.nytimes.com/2014/02/02/magazine/theres-a-reason-that-rye-is-having-a-moment.html\"> recent column\u003c/a> for the \u003cem>New York Times,\u003c/em> bartender-writer Rosie Schaap claimed rye's \"dryness and earthiness...spice and faint sourness\" was quite irresistible to her, as was its \"wonderful chewiness.\" \u003c/p>\n\u003cp>So now's your chance to get bragging rights for the next cool thing. Even better, small-batch ryes can still be had for a reasonable price, especially compared to cult-status bourbons like \u003ca href=\"http://oldripvanwinkle.com/\">Pappy Van Winkle\u003c/a>. The latest addition to the rapidly-expanding rye pantheon is \u003ca href=\"http://bendersrye.com/\">Bender's Rye\u003c/a> out of San Francisco. Just launched in November 2013, this complex, 96-proof spirit is made to stand up and be counted in a cocktail, whether it's paired with sweet vermouth in a classic Manhattan or laced with absinthe and a dash of bitters in a Sazerac. Notes of dried apricot, toffee, and orange show up in a sip of remarkable smoothness for the proof. \u003c/p>\n\u003cp>The rye is produced by the two-man team of Christopher Cohen and Carl Bender. Bender, a graphic designer and artist, is responsible for the brand's whimsical, approachable labeling. The stylized face on the bottle -- complete with watchcap, beard, and pipe -- is based on Bender. The liquor-world savvy comes from the Saskatchewan-born Cohen, who has worked in marketing for numerous beverage companies, including both St. Germain (of elderflower-liqueur fame) and Fever-tree, makers of high-end mixers like tonic water and ginger ale. \u003c/p>\n\u003cfigure id=\"attachment_78939\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_0887.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_0887-768x1024.jpg\" alt=\"Carl Bender and Christopher Cohen. Photo: Courtesy of Bender's Rye\" width=\"768\" height=\"1024\" class=\"size-large wp-image-78939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carl Bender and Christopher Cohen. Photo: Nancy Rothstein\u003c/figcaption>\u003c/figure>\n\u003cp>The whiskey starts with Canadian-grown grains that are distilled, aged, and custom-blended to order by a distillery in Alberta. Cohen and Bender spent months working on the blend, eventually tasting 52 different combinations before settling on the current Bender's Rye blend. The barrels are sent from the Canadian distillery to a local distillery that also makes such San Francisco-themed spirits as \u003ca href=\"http://www.raffdistillerie.com/absinthe.html\">Emperor Norton Absinthe\u003c/a> and \u003ca href=\"http://www.raffdistillerie.com/gin.html\">Bummer and Lazarus Gin\u003c/a> (named after Norton's dogs). There, it's blended with Hetch Hetchy's finest snowmelt (that's SF tap water to you) and bottled--about 3248 bottles for this batch. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The next batch, we're actually buying some barrels at various char and toast levels, and we're going to experiment. So the next batch is going to be slightly different--we're going to age some of it, again, anywhere from three to six months,\" said Cohen.\u003c/p>\n\u003cp>It's really all about their palates, they agree. \"We had a joke in the beginning that if this doesn't work out, we'd have a lifetime supply of something we liked,\" said Cohen. Sitting at Berkeley's Revival Bar and Kitchen, they were tasting what ended up being their final blend. \"It was a little bit edgy,\" remembered Cohen, of their 85% rye/15% corn mix. \"The corn adds a certain kind of funky energy; you don't want to add too much or it can overpower the rye.\" They had a moment of wondering if they should follow the crowd, and make a rye that tasted more like the popular ryes already on the market. But only a moment; instead, they stuck with their own blend, trusting that customers, once they'd tasted it, would come back for something unique. \u003c/p>\n\u003cfigure id=\"attachment_78938\" class=\"wp-caption aligncenter\" style=\"max-width: 683px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_OnBoard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Benders_OnBoard-683x1024.jpg\" alt=\"Bender's Rye. Photo: Courtesy of Bender's Rye\" width=\"683\" height=\"1024\" class=\"size-large wp-image-78938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bender's Rye. Photo: Courtesy of Bender's Rye\u003c/figcaption>\u003c/figure>\n\u003cp>Already, Bender's has been catching on with local bartenders. It's on the bar at La Folie, Park Tavern, Dogpatch Saloon, Credo, 83 Proof, Perry's, Cigar Bar and Grill in San Francisco, and in the East Bay, at Pican, the Hotsy Totsy Club, and Ramen Shop. They've found it to be particularly popular with women, but San Francisco's overall creative spirit and willingness to get in on the next new thing has made the city a friendly place to find homes for those 3000+ bottles. Eventually, they hope to devote themselves full-time to the project; so far, they both work other jobs and take care of Bender's in their free time. \u003c/p>\n\u003cp>As for cocktails, rye shows off best in straightforward, spirit-dominated drinks that let its raspy, leather-and-toffee notes come to the fore. The Brain Duster, below, is a high-octane collision between two classic rye cocktails, the Manhattan and the Sazerac. \u003c/p>\n\u003cp>\u003cstrong>Brain Duster\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0988773104/kqedorg-20\">The Art of Vintage Cocktails\u003c/a>, by Stephanie Rosenbaum\u003c/em>\u003cbr>\nWith its autumn-leaf color and rye-and-vermouth base, this 1895 cocktail from the original Waldorf-Astoria hotel in New York City, could easily pass for a Manhattan. But add an ounce of absinthe and the Brain Duster is revealed as an entirely different--and much more lethal--drink.\u003c/p>\n\u003cp>1 oz rye whiskey\u003cbr>\n1 oz absinthe\u003cbr>\n1 oz sweet vermouth\u003cbr>\nDash of bitters\u003cbr>\nTwist of lemon peel, for garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Combine rye, absinthe, vermouth, and bitters in a mixing glass with ice. Stir well. Strain into a chilled cocktail glass. Garnish with lemon twist. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Top Chef's' Casey Thompson Prepares Her San Francisco Debut: Aveline and The European",
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"content": "\u003cfigure id=\"attachment_78874\" class=\"wp-caption aligncenter\" style=\"max-width: 410px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Casey_Thompson.jpg\">\u003cimg class=\" wp-image-78874 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Casey_Thompson.jpg\" alt=\"Casey Thompson. Photo: Eric Wolfinger Photography\" width=\"410\" height=\"614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Casey Thompson. Photo: Eric Wolfinger Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.chefcaseythompson.com\" target=\"_blank\">Casey Thompson\u003c/a> may be a familiar face from her \u003cem>Top Chef\u003c/em> appearance as a finalist during Season 3, but the Bay Area is anxiously awaiting her local debut, soon to come with \u003ca href=\"http://avelinesf.com/\" target=\"_blank\">Aveline\u003c/a> and The European, a restaurant and cocktail bar both slated to open soon inside the Warwick Hotel in San Francisco. Thompson moved here from Dallas and spent three years helping wineries pair up with local farms. She also served as the US Ambassador for Terrazas de los Andes, a Moet-Hennessey brand.\u003c/p>\n\u003cp>Aveline's menu is billed as San Francisco-centric, and the bar space will feature craft-meets-classic drinks created by Master Barman Adam Wilson. Bay Area Bites caught up with Thompson recently. Her comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about Aveline & The European, your first business foray on the Bay Area scene.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Aveline is my baby. Not literally, but close. These are the dishes I have had dancing around in my thoughts for the past two years. The name, Aveline, is a combination of my two grandmothers that have each had a strong culinary influence on me. The menu is essentially Californian in style, but also a reflection of me, my career, and my path as a chef. It is all of my travels, my experiences, and my favorite things in the form of a restaurant.\u003c/p>\n\u003cfigure id=\"attachment_78876\" class=\"wp-caption aligncenter\" style=\"max-width: 825px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Iberico_Porl.jpg\">\u003cimg class=\"size-full wp-image-78876\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Iberico_Porl.jpg\" alt=\"Iberico pork with pig ear, buttermilk curd and ranch consommé. Photo: Eric Wolfinger Photography. \" width=\"825\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iberico pork with pig ear, buttermilk curd and ranch consommé. Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>The staff is a talented group of people that I have sought out or collaborated with before on past projects. They have all worked for talented chefs and trained hard to get where they are now. I couldn’t be happier and more excited that we get to experience this project together. It is as much theirs as it is mine. As for location, we are located at the Warwick San Francisco at 490 Geary Street, just outside of Union Square in the Tenderloin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The European, which will be located across the lobby from the restaurant, is in many ways the brother concept to Aveline. Where Aveline is light and feminine, The European is dark, rich, sexy, and masculine. The European is the mastermind of industry veteran Adam Wilson. Although this project is very much a collaboration with Adam and myself (I will be providing a bar exclusive menu for the new space), the stars of the show are most definitely Adam’s beautiful, hand-tailored cocktails. Featuring a selection of aperitif, champagne, and lower-proof cocktails, Adam’s list is European in overall style, but also very evocative of West Coast cocktail trends -– really letting the freshness and vibrancy of the ingredients shine and guide the overall experience of each cocktail.\u003c/p>\n\u003cfigure id=\"attachment_78878\" class=\"wp-caption aligncenter\" style=\"max-width: 885px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_The_European_Cocktail.jpg\">\u003cimg class=\"size-full wp-image-78878\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_The_European_Cocktail.jpg\" alt=\"The European (Campari, grapefruit, lemon, seltzer and gum). Photo: Eric Wolfinger Photography. \" width=\"885\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The European (Campari, grapefruit, lemon, seltzer and gum). Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>My personal favorites from Adam’s list are The European (Campari, grapefruit, lemon, seltzer and gum) and the Violet Fizz (gin, raspberry, cream, seltzer). Both, as with all of his cocktails, are stunningly gorgeous.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite dishes on the food menu?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Chicken skins, charred onion, and eggplant with trout roe is just plain delicious. The skins are crisped slowly in the oven and brushed with honey.\u003c/p>\n\u003cp>Wagyu, fatback, and cheese toast is going to be a favorite. The toast is run through a pasta machine and fried quickly, which puffs it into a doughnut shape. After, the Wagyu and fatback is laid on top and then melted.\u003c/p>\n\u003cp>Vegetable garden with turtle beans, nori, chicory, and mustard cream is healthy and beautiful. Someone recently said they wanted to shrink themselves and walk amongst the landscape. It was such a genius thought. Now I want to walk in the garden as well.\u003c/p>\n\u003cfigure id=\"attachment_78875\" class=\"wp-caption aligncenter\" style=\"max-width: 914px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Vegetable_Garden.jpg\">\u003cimg class=\"size-full wp-image-78875\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Vegetable_Garden.jpg\" alt=\"Vegetable Garden dish. Photo: Eric Wolfinger Photography. \" width=\"914\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable Garden dish. Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Iberico Pork grilled over white Binchotan charcoal, seared medium rare, and served with pig ear, buttermilk curd, and ranch consommé is another one of my favorites from the menu.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Opening a restaurant isn’t the easiest thing to do, but it is a fun and exciting experience. In many ways it is similar to coordinating a wedding (for those that enjoy planning them), except no one is getting married.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think the restaurant scene is like in the Bay Area? And how do we compare with other cities?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> I love San Francisco. I have wanted to live and chef here for many years. My dream is finally coming true. It is one of, if not the best, food cities in our nation. I am so proud to be cooking in it.\u003c/p>\n\u003cfigure id=\"attachment_78877\" class=\"wp-caption aligncenter\" style=\"max-width: 729px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_Violet_Fizz_Cocktail.jpg\">\u003cimg class=\"size-full wp-image-78877\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_Violet_Fizz_Cocktail.jpg\" alt=\"Violet Fizz cocktail: gin, raspberry, cream, seltzer. Photo: Eric Wolfinger Photography. \" width=\"729\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Violet Fizz cocktail: gin, raspberry, cream, seltzer. Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Did someone tell you Cheetos is one of my favorite guilty pleasures? Did someone also mention I am making house-made Cheetos for the bar snack?\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> My focus is on this opening. I still continue to do other projects, as chefs do these days, and enjoy them all. I like to stay busy. I look forward to many other projects as the years go on – including writing a beautiful cookbook.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Aveline and The European\u003c/strong>\u003cbr>\n\u003ca href=\"http://avelinesf.com/\" target=\"_blank\">www.avelinesf.com\u003c/a>\u003cbr>\n490 Geary St. (at Taylor)\u003cbr>\n415-292-6430\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AvelineSF\" target=\"_blank\">@Aveline\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AvelineSF\">Aveline\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd talks with 'Top Chef's' Casey Thompson about her San Francisco debut in the Warwick Hotel. Aveline and The European promise contrasting light foods and manly drinks. Start planning now for the fall openings.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78874\" class=\"wp-caption aligncenter\" style=\"max-width: 410px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Casey_Thompson.jpg\">\u003cimg class=\" wp-image-78874 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Casey_Thompson.jpg\" alt=\"Casey Thompson. Photo: Eric Wolfinger Photography\" width=\"410\" height=\"614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Casey Thompson. Photo: Eric Wolfinger Photography\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.chefcaseythompson.com\" target=\"_blank\">Casey Thompson\u003c/a> may be a familiar face from her \u003cem>Top Chef\u003c/em> appearance as a finalist during Season 3, but the Bay Area is anxiously awaiting her local debut, soon to come with \u003ca href=\"http://avelinesf.com/\" target=\"_blank\">Aveline\u003c/a> and The European, a restaurant and cocktail bar both slated to open soon inside the Warwick Hotel in San Francisco. Thompson moved here from Dallas and spent three years helping wineries pair up with local farms. She also served as the US Ambassador for Terrazas de los Andes, a Moet-Hennessey brand.\u003c/p>\n\u003cp>Aveline's menu is billed as San Francisco-centric, and the bar space will feature craft-meets-classic drinks created by Master Barman Adam Wilson. Bay Area Bites caught up with Thompson recently. Her comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about Aveline & The European, your first business foray on the Bay Area scene.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Aveline is my baby. Not literally, but close. These are the dishes I have had dancing around in my thoughts for the past two years. The name, Aveline, is a combination of my two grandmothers that have each had a strong culinary influence on me. The menu is essentially Californian in style, but also a reflection of me, my career, and my path as a chef. It is all of my travels, my experiences, and my favorite things in the form of a restaurant.\u003c/p>\n\u003cfigure id=\"attachment_78876\" class=\"wp-caption aligncenter\" style=\"max-width: 825px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Iberico_Porl.jpg\">\u003cimg class=\"size-full wp-image-78876\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Iberico_Porl.jpg\" alt=\"Iberico pork with pig ear, buttermilk curd and ranch consommé. Photo: Eric Wolfinger Photography. \" width=\"825\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iberico pork with pig ear, buttermilk curd and ranch consommé. Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>The staff is a talented group of people that I have sought out or collaborated with before on past projects. They have all worked for talented chefs and trained hard to get where they are now. I couldn’t be happier and more excited that we get to experience this project together. It is as much theirs as it is mine. As for location, we are located at the Warwick San Francisco at 490 Geary Street, just outside of Union Square in the Tenderloin.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The European, which will be located across the lobby from the restaurant, is in many ways the brother concept to Aveline. Where Aveline is light and feminine, The European is dark, rich, sexy, and masculine. The European is the mastermind of industry veteran Adam Wilson. Although this project is very much a collaboration with Adam and myself (I will be providing a bar exclusive menu for the new space), the stars of the show are most definitely Adam’s beautiful, hand-tailored cocktails. Featuring a selection of aperitif, champagne, and lower-proof cocktails, Adam’s list is European in overall style, but also very evocative of West Coast cocktail trends -– really letting the freshness and vibrancy of the ingredients shine and guide the overall experience of each cocktail.\u003c/p>\n\u003cfigure id=\"attachment_78878\" class=\"wp-caption aligncenter\" style=\"max-width: 885px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_The_European_Cocktail.jpg\">\u003cimg class=\"size-full wp-image-78878\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_The_European_Cocktail.jpg\" alt=\"The European (Campari, grapefruit, lemon, seltzer and gum). Photo: Eric Wolfinger Photography. \" width=\"885\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The European (Campari, grapefruit, lemon, seltzer and gum). Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>My personal favorites from Adam’s list are The European (Campari, grapefruit, lemon, seltzer and gum) and the Violet Fizz (gin, raspberry, cream, seltzer). Both, as with all of his cocktails, are stunningly gorgeous.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite dishes on the food menu?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Chicken skins, charred onion, and eggplant with trout roe is just plain delicious. The skins are crisped slowly in the oven and brushed with honey.\u003c/p>\n\u003cp>Wagyu, fatback, and cheese toast is going to be a favorite. The toast is run through a pasta machine and fried quickly, which puffs it into a doughnut shape. After, the Wagyu and fatback is laid on top and then melted.\u003c/p>\n\u003cp>Vegetable garden with turtle beans, nori, chicory, and mustard cream is healthy and beautiful. Someone recently said they wanted to shrink themselves and walk amongst the landscape. It was such a genius thought. Now I want to walk in the garden as well.\u003c/p>\n\u003cfigure id=\"attachment_78875\" class=\"wp-caption aligncenter\" style=\"max-width: 914px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Vegetable_Garden.jpg\">\u003cimg class=\"size-full wp-image-78875\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Aveline_Vegetable_Garden.jpg\" alt=\"Vegetable Garden dish. Photo: Eric Wolfinger Photography. \" width=\"914\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable Garden dish. Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Iberico Pork grilled over white Binchotan charcoal, seared medium rare, and served with pig ear, buttermilk curd, and ranch consommé is another one of my favorites from the menu.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Opening a restaurant isn’t the easiest thing to do, but it is a fun and exciting experience. In many ways it is similar to coordinating a wedding (for those that enjoy planning them), except no one is getting married.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you think the restaurant scene is like in the Bay Area? And how do we compare with other cities?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> I love San Francisco. I have wanted to live and chef here for many years. My dream is finally coming true. It is one of, if not the best, food cities in our nation. I am so proud to be cooking in it.\u003c/p>\n\u003cfigure id=\"attachment_78877\" class=\"wp-caption aligncenter\" style=\"max-width: 729px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_Violet_Fizz_Cocktail.jpg\">\u003cimg class=\"size-full wp-image-78877\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/The_European_Violet_Fizz_Cocktail.jpg\" alt=\"Violet Fizz cocktail: gin, raspberry, cream, seltzer. Photo: Eric Wolfinger Photography. \" width=\"729\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Violet Fizz cocktail: gin, raspberry, cream, seltzer. Photo: Eric Wolfinger Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> Did someone tell you Cheetos is one of my favorite guilty pleasures? Did someone also mention I am making house-made Cheetos for the bar snack?\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Thompson:\u003c/strong> My focus is on this opening. I still continue to do other projects, as chefs do these days, and enjoy them all. I like to stay busy. I look forward to many other projects as the years go on – including writing a beautiful cookbook.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Aveline and The European\u003c/strong>\u003cbr>\n\u003ca href=\"http://avelinesf.com/\" target=\"_blank\">www.avelinesf.com\u003c/a>\u003cbr>\n490 Geary St. (at Taylor)\u003cbr>\n415-292-6430\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AvelineSF\" target=\"_blank\">@Aveline\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AvelineSF\">Aveline\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What is Munchery: The Food Delivery Service Raises Funding, Looks to Expand",
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"content": "\u003cfigure id=\"attachment_78811\" class=\"wp-caption aligncenter\" style=\"max-width: 597px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\" alt=\"Munchery is looking to expand its home-delivered meals. Photo: Munchery\" width=\"597\" height=\"376\" class=\"size-full wp-image-78811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery is looking to expand its home-delivered meals. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>At the beginning of February, \u003cem>TechCrunch\u003c/em> \u003ca href=\"http://techcrunch.com/2014/02/04/munchery-20-million-series-b/\" target=\"_blank\">reported \u003c/a>that the private chef-prepared, food delivery service \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery \u003c/a>was raising an additional $20 million in funding on top of the $4 million in Series A and $700,000 in seed money it had previously raised. It's a report that Munchery CEO Tri Tran still will not comment on nor confirm, but he does acknowledge, \"Of course, we're looking to expand.\"\u003c/p>\n\u003cp>That expansion will bring the packaged gourmet meals to places beyond the immediate area around San Francisco and it will increase the number of chefs who work with Munchery to make those meals, said Tran.\u003c/p>\n\u003cfigure id=\"attachment_78805\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\" alt=\"A meal prepared from Munchery. Photo: Munchery\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meal prepared from Munchery. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" target=\"_blank\">lots and lots of food delivery apps and start-ups\u003c/a>, especially in the Bay Area. But, Tran believes what he offers is fundamentally different. Munchery is not a delivery service from an existing restaurant, yet it does rely on well-known and high-end chefs -- unlike some other packaged meals that are dropped off at your door. Most notably, Munchery \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/10/24/bridget-batson-moves-from-gitane-to-home-delivery-start-up-munchery/\" target=\"_blank\">picked up chef Bridget Batson from Gitane last year\u003c/a>.\u003c/p>\n\u003cp>According to Tran, Munchery is the result of his own problems answering the question 'what's for dinner' each night. Too often he and his wife ate take-out. But, his neighbor was a private chef, who had previously been a chef at Google. Surely there was a way to get those delicious meals for dinner without it being as prohibitively expensive as hiring your own chef each night.\u003c/p>\n\u003cp>\"I approached it like an engineer would,\" he said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the end of 2010, the service was launched in beta. Personal and private chefs would make extra meals with their regular orders. Those meals would be purchased on the Munchery platform by busy San Franciscans and delivered to their door that evening. \u003c/p>\n\u003cp>\"I initially used to do all the deliveries by myself,\" said Tran.\u003c/p>\n\u003cp>By March 2011, the service went public and Tran quit his day job as an engineer. They also hired actual part-time delivery drivers and software engineers. Initially the idea was to partner with chefs so that they could sell additional meals on Munchery. The company then takes a commission from each purchase and the partner chefs are responsible for all their own ingredients, kitchens and production. That is still half of what Munchery does, allowing a customer to pick from a wide menu as long as the meals each chef makes don't sell out. \u003c/p>\n\u003cfigure id=\"attachment_78806\" class=\"wp-caption aligncenter\" style=\"max-width: 1492px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\" alt=\"Munchery added drinks to its delivery this past summer. Photo: Munchery\" width=\"1492\" height=\"1055\" class=\"size-full wp-image-78806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery added drinks to its delivery this past summer. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>However, this past summer, the demand became too great to meet with just the 30 \"partner chefs.\" There are now eight resident chefs on staff too, including Batson, who make meals also available on each day's changing menu. \u003ca href=\"http://techcrunch.com/2013/10/29/munchery-rebuilds-mobile-apps-hires-3-star-chef-and-gets-into-booze/\" target=\"_blank\">The service also revamped its mobile app to order on-the-go and began offering drinks and kids portions as well\u003c/a> (presumably not together).\u003c/p>\n\u003cp>Tran won't disclose the number of customers they have except to say that \"thousands and thousands\" of meals are delivered each week.\u003c/p>\n\u003cp>Meals can be ordered the day of -- as long as they're not sold out -- and are delivered fully-cooked and chilled in recycled containers. All you're supposed to have to do is follow the heating instructions. \u003c/p>\n\u003cfigure id=\"attachment_78815\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\" alt=\"The package that was delivered at our door. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The package that was delivered at our door. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The food is about $9-13 per entree, with additional sides available for a few dollars more. There's also a $4.95 surcharge for living in Marin or the South Bay -- areas outside its initial San Francisco delivery zone. Tipping isn't an option on the first delivery, but after that it can be added into your order online or on the iPhone app. The delivery driver doesn't see if there's a tip, which is supposed to relieve some of the awkwardness of deliverymen waiting at the door for a tip, said Tran. (There's also a wealth of feel-good additions to the service: carbon offsets purchased for all delivery miles, packaging made from fully-recycled materials.)\u003c/p>\n\u003cp>To test out the service, I ordered dinner. The only meals not sold out for that night didn't appeal to me. Instead, I ordered for three nights later: Coffee Crusted Bavette Steak, Grilled Pork Tenderloin & Sumac, \"Catalan Style\" Lacinato Kale and Zucchini Apple Oat Bread. That sounds fancy. The question with delivery meals is always how it actually works out in person.\u003c/p>\n\u003cp>Promptly a few minutes after 5 p.m., a knock at our door delivered a package of brightly-colored Munchery boxes. The entrees sat in small trays to be heated in the oven or microwave. I tried one entree in each with mixed results. \u003c/p>\n\u003cfigure id=\"attachment_78816\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\" alt=\"The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the boxes and in the small trays the food didn't look as exciting as it had online. But once we started eating, it didn't matter how it looked. It tasted far better than anything either of us would have been able to make that night.\u003c/p>\n\u003cp>The steak had an interesting bite with the coffee flavor, despite the fact that I had accidentally over-cooked it while heating, and the pork tenderloin was juicy and tangy. Each of the entrees (at $12.95, even with the slight discount for ordering days in advance) came with a few spoonfuls of vegetables or a side, which might be filling enough for most people but wouldn't have been for me. To add to that, I ordered the kale. I didn't love it, but there was nothing wrong with it either. The highlight of the meal, though, was the zucchini apple oat bread. It wasn't so much bread as a dessert -- sweet and light. It also made me interested in the other treats from \u003ca href=\"https://munchery.com/chefs/emily-guzzardi#/emily-guzzardi\" target=\"_blank\">that chef\u003c/a>, whose name is prominently displayed on the item. \u003c/p>\n\u003cfigure id=\"attachment_78817\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\" alt=\"What dinner from Munchery looks like. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What dinner from Munchery looks like. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>That's partially the whole point, said Tran, and why chefs like to work with Munchery. It allows them to create a brand and reach new people. And, the variety of chefs keeps each customer from getting stuck in a boring slump of eating the same thing every night.\u003c/p>\n\u003cp>\"I order from Munchery everyday,\" said Tran. \"But, I don't order from the same chef everyday.\"\u003c/p>\n\u003cp>At $45, with the living in Marin County delivery fee, it's a little pricey for me to order everyday. But, that price would go down if you lived in San Francisco or if you limited yourself to just entrees. And, there are certainly more than a few people in the area spending more than that on take-out or eating out each night. It's ease also makes it an easy answer to the 'what's for dinner' question. That means the company isn't having trouble finding a foothold in the crowded food start-up industry -- though Munchery isn't profitable yet.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All of this has happened out of a headquarters in the Mission. Up next is expanding the delivery region, expanding the number of options, and expanding who is eating that food. The idealized mission is to bring food prepared by private chefs to those who can't afford private chefs, just as long as they can afford Munchery. \"We want to bring eating better to everybody,\" said Tran. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78811\" class=\"wp-caption aligncenter\" style=\"max-width: 597px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\" alt=\"Munchery is looking to expand its home-delivered meals. Photo: Munchery\" width=\"597\" height=\"376\" class=\"size-full wp-image-78811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery is looking to expand its home-delivered meals. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>At the beginning of February, \u003cem>TechCrunch\u003c/em> \u003ca href=\"http://techcrunch.com/2014/02/04/munchery-20-million-series-b/\" target=\"_blank\">reported \u003c/a>that the private chef-prepared, food delivery service \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery \u003c/a>was raising an additional $20 million in funding on top of the $4 million in Series A and $700,000 in seed money it had previously raised. It's a report that Munchery CEO Tri Tran still will not comment on nor confirm, but he does acknowledge, \"Of course, we're looking to expand.\"\u003c/p>\n\u003cp>That expansion will bring the packaged gourmet meals to places beyond the immediate area around San Francisco and it will increase the number of chefs who work with Munchery to make those meals, said Tran.\u003c/p>\n\u003cfigure id=\"attachment_78805\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\" alt=\"A meal prepared from Munchery. Photo: Munchery\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meal prepared from Munchery. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" target=\"_blank\">lots and lots of food delivery apps and start-ups\u003c/a>, especially in the Bay Area. But, Tran believes what he offers is fundamentally different. Munchery is not a delivery service from an existing restaurant, yet it does rely on well-known and high-end chefs -- unlike some other packaged meals that are dropped off at your door. Most notably, Munchery \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/10/24/bridget-batson-moves-from-gitane-to-home-delivery-start-up-munchery/\" target=\"_blank\">picked up chef Bridget Batson from Gitane last year\u003c/a>.\u003c/p>\n\u003cp>According to Tran, Munchery is the result of his own problems answering the question 'what's for dinner' each night. Too often he and his wife ate take-out. But, his neighbor was a private chef, who had previously been a chef at Google. Surely there was a way to get those delicious meals for dinner without it being as prohibitively expensive as hiring your own chef each night.\u003c/p>\n\u003cp>\"I approached it like an engineer would,\" he said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of 2010, the service was launched in beta. Personal and private chefs would make extra meals with their regular orders. Those meals would be purchased on the Munchery platform by busy San Franciscans and delivered to their door that evening. \u003c/p>\n\u003cp>\"I initially used to do all the deliveries by myself,\" said Tran.\u003c/p>\n\u003cp>By March 2011, the service went public and Tran quit his day job as an engineer. They also hired actual part-time delivery drivers and software engineers. Initially the idea was to partner with chefs so that they could sell additional meals on Munchery. The company then takes a commission from each purchase and the partner chefs are responsible for all their own ingredients, kitchens and production. That is still half of what Munchery does, allowing a customer to pick from a wide menu as long as the meals each chef makes don't sell out. \u003c/p>\n\u003cfigure id=\"attachment_78806\" class=\"wp-caption aligncenter\" style=\"max-width: 1492px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\" alt=\"Munchery added drinks to its delivery this past summer. Photo: Munchery\" width=\"1492\" height=\"1055\" class=\"size-full wp-image-78806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery added drinks to its delivery this past summer. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>However, this past summer, the demand became too great to meet with just the 30 \"partner chefs.\" There are now eight resident chefs on staff too, including Batson, who make meals also available on each day's changing menu. \u003ca href=\"http://techcrunch.com/2013/10/29/munchery-rebuilds-mobile-apps-hires-3-star-chef-and-gets-into-booze/\" target=\"_blank\">The service also revamped its mobile app to order on-the-go and began offering drinks and kids portions as well\u003c/a> (presumably not together).\u003c/p>\n\u003cp>Tran won't disclose the number of customers they have except to say that \"thousands and thousands\" of meals are delivered each week.\u003c/p>\n\u003cp>Meals can be ordered the day of -- as long as they're not sold out -- and are delivered fully-cooked and chilled in recycled containers. All you're supposed to have to do is follow the heating instructions. \u003c/p>\n\u003cfigure id=\"attachment_78815\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\" alt=\"The package that was delivered at our door. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The package that was delivered at our door. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The food is about $9-13 per entree, with additional sides available for a few dollars more. There's also a $4.95 surcharge for living in Marin or the South Bay -- areas outside its initial San Francisco delivery zone. Tipping isn't an option on the first delivery, but after that it can be added into your order online or on the iPhone app. The delivery driver doesn't see if there's a tip, which is supposed to relieve some of the awkwardness of deliverymen waiting at the door for a tip, said Tran. (There's also a wealth of feel-good additions to the service: carbon offsets purchased for all delivery miles, packaging made from fully-recycled materials.)\u003c/p>\n\u003cp>To test out the service, I ordered dinner. The only meals not sold out for that night didn't appeal to me. Instead, I ordered for three nights later: Coffee Crusted Bavette Steak, Grilled Pork Tenderloin & Sumac, \"Catalan Style\" Lacinato Kale and Zucchini Apple Oat Bread. That sounds fancy. The question with delivery meals is always how it actually works out in person.\u003c/p>\n\u003cp>Promptly a few minutes after 5 p.m., a knock at our door delivered a package of brightly-colored Munchery boxes. The entrees sat in small trays to be heated in the oven or microwave. I tried one entree in each with mixed results. \u003c/p>\n\u003cfigure id=\"attachment_78816\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\" alt=\"The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the boxes and in the small trays the food didn't look as exciting as it had online. But once we started eating, it didn't matter how it looked. It tasted far better than anything either of us would have been able to make that night.\u003c/p>\n\u003cp>The steak had an interesting bite with the coffee flavor, despite the fact that I had accidentally over-cooked it while heating, and the pork tenderloin was juicy and tangy. Each of the entrees (at $12.95, even with the slight discount for ordering days in advance) came with a few spoonfuls of vegetables or a side, which might be filling enough for most people but wouldn't have been for me. To add to that, I ordered the kale. I didn't love it, but there was nothing wrong with it either. The highlight of the meal, though, was the zucchini apple oat bread. It wasn't so much bread as a dessert -- sweet and light. It also made me interested in the other treats from \u003ca href=\"https://munchery.com/chefs/emily-guzzardi#/emily-guzzardi\" target=\"_blank\">that chef\u003c/a>, whose name is prominently displayed on the item. \u003c/p>\n\u003cfigure id=\"attachment_78817\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\" alt=\"What dinner from Munchery looks like. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What dinner from Munchery looks like. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>That's partially the whole point, said Tran, and why chefs like to work with Munchery. It allows them to create a brand and reach new people. And, the variety of chefs keeps each customer from getting stuck in a boring slump of eating the same thing every night.\u003c/p>\n\u003cp>\"I order from Munchery everyday,\" said Tran. \"But, I don't order from the same chef everyday.\"\u003c/p>\n\u003cp>At $45, with the living in Marin County delivery fee, it's a little pricey for me to order everyday. But, that price would go down if you lived in San Francisco or if you limited yourself to just entrees. And, there are certainly more than a few people in the area spending more than that on take-out or eating out each night. It's ease also makes it an easy answer to the 'what's for dinner' question. That means the company isn't having trouble finding a foothold in the crowded food start-up industry -- though Munchery isn't profitable yet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All of this has happened out of a headquarters in the Mission. Up next is expanding the delivery region, expanding the number of options, and expanding who is eating that food. The idealized mission is to bring food prepared by private chefs to those who can't afford private chefs, just as long as they can afford Munchery. \"We want to bring eating better to everybody,\" said Tran. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Making Boudin Blanc with the Meat Club: Try It Yourself",
"title": "Making Boudin Blanc with the Meat Club: Try It Yourself",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78756\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/featuresausage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/featuresausage.jpg\" alt=\"Finished raw sausage. Photo: Stephanie Rosenbaum\" width=\"640\" height=\"360\" class=\"size-full wp-image-78756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished raw sausage. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Don't make sausage--or pâté, or rillettes--alone. That's the mission statement of the Meat Club, an informal group of meat-project enthusiasts who have been gathering these past few months to tackle DIY kitchen projects that might daunt the solo cook. This past Sunday, eleven members of the ad hoc club met in North Oakland to tackle French \u003cem>boudin blanc,\u003c/em> a suave, emulsified sausage made from pork, chicken, and cream.\u003c/p>\n\u003cp>By 5 p.m., host Lisa Kramer was setting up the four stand mixers that members--a loose affiliation of friends and friends-of-friends, roughly divided between food-industry professionals and accomplished hobbyists--have hauled over. Suzanne Drexhage, owner of Berkeley's cafe-wine bar \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, and Kelsie Kerr, who worked as a chef at both \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> and \u003ca href=\"http://www.caferouge.net\">Cafe Rouge\u003c/a> and co-authored both volumes of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307336794/kqedorg-20\">\u003cem>The Art of Simple Food\u003c/em>\u003c/a> with Alice Waters, were calmly chopping some 15 pounds of boneless pork shoulder, sourced from Cafe Rouge.\u003c/p>\n\u003cfigure id=\"attachment_78753\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/seangrinding4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/seangrinding4.jpg\" alt=\"Sean grinds the meat. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean grinds the meat. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Sean Timberlake of \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> arrived, his apron emblazoned \"Go Pig or Go Home.\" With him was Karen Solomon, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089585/kqedorg-20\">\u003cem>Jam It, Pickle It, Cure It\u003c/em>\u003c/a>, her own apron a frilled, hot-pink number inscribed with a not-exactly-family-friendly word (let's just say it rhymes with \u003cem>stitch\u003c/em>). Aprons are definitely the accessory of the moment, since by the end of the night we all will be well greased with what Drexhage dubs \"pork shmoo.\" Previous Meat Clubbers still remember the \"lard explosion\" of the first meeting, when the group made \u003cem>ciccolli,\u003c/em> a slow-cooked, spreadable pork terrine from Emilia-Romagna that involves intense rendering.\u003c/p>\n\u003cfigure id=\"attachment_78752\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/salting-meat2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/salting-meat2.jpg\" alt=\"Salting the meat. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting the meat. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Spread out wherever there's room for a pan or a cutting board, the eleven of us each found a job: measuring and grinding spices; cubing chicken breast; slicing creamy white pork fat into strips; trimming the crusts off a loaf of white, fine-crumbed pain de mie; sauteing sliced onions in butter. The meats and fat are mixed, salted, and spiced, then spread out in hotel pans and popped into the fridge to chill before grinding. This is something I learned in my time making large quantities of sausage in the kitchen at Sausalito's \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">Headlands Center for the Arts\u003c/a>: keep every part of your sausage-makings, from the meat to the grinder blades, as cold as possible. As with pie crust, you want to keep your fat firm, not softening into paste. Cold meat and cold fat grinds smooth and clean, without clogging.\u003c/p>\n\u003cp>It's especially important on the large scale we're working with tonight. We've decided on roughly three pounds of finished sausage per person, which means starting out with some 30 pounds of meat, which is a lot to process in a home kitchen without trough-sized mixing bowls or a walk-in refrigerator. So, we filled the largest roasting pans we could find with our raw meat mixture and headed to the dining room to snack while they chilled.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, the break table was a feast of DIY. I bring the test batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/24/get-your-beignets-ready-for-mardi-gras/\" target=\"_blank\">beignets \u003c/a>I've just made, with a jar of crab apple syrup (otherwise known as jelly that never set, but who needs to know?) for drizzling. Sean sets up his new signature treat, the Mason jar relish tray. Each mini-jar is filled with homemade preserved, fermented, or pickled treats, from kimchee and \u003cem>hoshigaki\u003c/em> (Japanese-style dried persimmons) to bread-and-butter pickles, pickled turnips and sweet peppers in oil. Elaine added a jar of her homemade butter; Lisa provided bread and a creamy round of Cowgirl Creamery's Mt Tam cheese. Amy's Mendocino \u003ca href=\"http://www.navarrowine.com/\">Navarro\u003c/a> Chardonnay and my bottle of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\">SF Mead Company\u003c/a>'s \"California Gold\" are kept back for later, when we've finished with the heavy machinery. If you haven't seen a deluxe KitchenAid whapping around six pounds of sausage mix, well, it's a sight that warrants sobriety.\u003c/p>\n\u003cfigure id=\"attachment_78750\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixed-meats3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixed-meats3.jpg\" alt=\"Chicken, pork and pork fat ready for grinding. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken, pork and pork fat ready for grinding. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Back in the meat room, we fed the chunks of meat and fat into the hoppers, watching the coarse-ground ground meat snake down to the bowls, dumping each heaping bowl into empty roasting pans as they filled. Then, we changed out the grinding disks from coarse to fine, and ground the sausage again. Kelsie suggested sending the mixture through the fine disks one more time for ultimate smoothness, but faced with 30 pounds of meat, and both emulsifying and stuffing still ahead of us, we demurred (although you certainly can).\u003c/p>\n\u003cp>The meat got divided into five- and six-pound piles, according to the size of our assorted mixers, then paddle-slapped in batches until fluffy and smooth. Then, it went back into the fridge to chill, while we started rolling hog casings like stockings or, yes, condoms, onto the cone-shaped stuffing attachments. \u003c/p>\n\u003cp>Hog casings are cleaned, empty hog intestines, usually sold frozen or packed in salt. If you get them salt packed, you'll need to soak them until they're re-hydrated. I ask the group where they'd source hog casings; they suggest \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a>, Cafe Rouge, \u003ca href=\"http://www.goldengatemeatcompany.com/\">Golden Gate Meats\u003c/a>, and \u003ca href=\"https://www.facebook.com/vbfoods\">Ver Brugge Foods\u003c/a>. (I'd add in \u003ca href=\"http://www.marinameats.com/\">Marina Meats\u003c/a>.) It's a good idea to call ahead, since it's an item that may need to be special ordered.\u003c/p>\n\u003cfigure id=\"attachment_78751\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixing5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixing5.jpg\" alt=\"Mixing the sausage with cream and bread crumbs. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixing the sausage with cream and bread crumbs. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Into the home stretch, now: Time to stuff! This was a duet for four hands: one to feed the hopper, one to manage the coiling sausage as it filled. By this point, the mixture was thick and sticky, with a tendency to suction itself into the hopper. It has be pushed down firmly, in long up-and-all-the-way-down strokes. My partner in pork-shmoo, Jeanne Brophy, discovers a trick that keeps the mixture from forming a vacuum that sucks the casing back into the tube: she makes a ring with her thumb and forefinger and \"cleans\" the sausage mix from the pusher as she goes, pushing the meat back down into the hopper as she pulls the pusher up. Don't overfill the casing as you go; this is a soft filling that will expand as it cooks. It's hypnotically satisfying, watching the filled coils snake down. We tied off the ends, like tying a balloon, and brought them over to where Sean was swiftly twisting them into links, twisting in alternate directions to keep the links from untwisting themselves in the car and BART rides home.\u003c/p>\n\u003cfigure id=\"attachment_78754\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/stuffing6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/stuffing6.jpg\" alt=\"Stuffing the sausages. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78754\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffing the sausages. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>It will be after 11 p.m. by the time I finally made it back to Bernal Heights, shmoo on my shoes and some three-plus pounds of sausage ready for poaching, as elegant as sausage can be. But first, with wine and mead, we toasted another project completed.\u003c/p>\n\u003cp>\u003cstrong>Boudin Blanc\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060175834/kqedorg-20\">'The Chez Panisse Cafe Cookbook'\u003c/a> by Alice Waters.\u003c/em>\u003c/p>\n\u003cp>The key to stress-free sausage making is keeping everything--the meat, the bowls, the paddles, and especially the grinding attachments--very cold. This keeps the fat in the sausage mix from softening into a smeary paste, which can clog the grinder and stuffer. Chill your bowls, paddles, grinding and stuffing attachments in the freezer for at least an hour before you start. Allow extra time to chill your meat mixture before grinding and before stuffing.\u003c/p>\n\u003cp>\u003cem>Makes about 3 pounds of finished sausage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 lb boneless pork shoulder,\u003c/li>\n\u003cli>1 lb skinless chicken breast\u003c/li>\n\u003cli>1/2 lb pork fat\u003c/li>\n\u003cli>1 1/2 tbsp sea salt\u003c/li>\n\u003cli>\u003cstrong>Spice mix:\u003c/strong>\n\u003cul>\n\u003cli>1 bay leaf\u003c/li>\n\u003cli>2 1/2 tsp black peppercorns\u003c/li>\n\u003cli>1 allspice berry\u003c/li>\n\u003cli>1/4 tsp caraway seeds\u003c/li>\n\u003cli>1/4 tsp coriander seeds\u003c/li>\n\u003cli>1/4 tsp dried thyme\u003c/li>\n\u003cli>1/8 tsp cayenne\u003c/li>\n\u003cli>1/8 tsp freshly grated nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\u003cli>1 medium onion, peeled and sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>1/2 cup fresh bread crumbs\u003c/li>\n\u003cli>1 1/2 cups heavy cream\u003c/li>\n\u003cli>2 tsp fresh thyme leaves\u003c/li>\n\u003cli>Hog casings, soaked and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Chop pork shoulder into rough cubes, removing any stringy, gristly bits or glands as you go. Do the same for the chicken and pork fat. Mix pork, chicken, and fat together, sprinkling with the salt and mixing well. Chill in the refrigerator for 30 minutes.\u003c/li>\n\u003cli>While meat mixture is chilling, grind the spices to a fine powder in a spice grinder. Measure 1 tablespoon of the powdered spices and mix into meat.\u003c/li>\n\u003cli>Using the coarse disk on your grinder, grind the pork and chicken mixture. Return the mixture to the fridge while you replace the coarse disk on your grinder with the fine one. Grind the mixture through the fine disk.\u003c/li>\n\u003cli> In a saute pan over medium heat, melt butter. Saute onions, stirring frequently, until soft and translucent. Remove from heat and let cool.\u003c/li>\n\u003cli>Mix bread crumbs into cream and let soak for a few minutes. Mix ground meat with onions, cream mixture and thyme. Scoop meat mixture into the chilled bowl of a stand mixer. Mix with the paddle attachment on high speed for 5-7 minutes, until mixture is fluffy and smooth.\u003c/li>\n\u003cli>Bring a small pot of water to a simmer. Add a tablespoon of meat mixture. Poach for a few minutes, until cooked through. Drain and let cool for a few minutes. Taste for seasoning, and add additional salt and/or spice mix to the meat mixture as needed. If desired, poach another test spoonful after seasoning to taste again.\u003c/li>\n\u003cli>Return mixture to the fridge to chill for another 15-20 minutes. Put stuffing attachment onto stand mixer. Roll hog casing onto stuffer. Feed meat mixture into hopper, pushing with a wooden or plastic pusher. Fill casing loosely. Tie off at both ends, then twist at 4 to 6-inch intervals to make links. Alternate the direction of the twisting with each link, i.e, twist to the right to make the first link, then twist to the left on the second, and so forth. This will help keep the links from unwinding.\u003c/li>\n\u003cli>Bring a wide, deep pot of water to a gentle simmer. Using the tip of a sharp knife or a fondue fork, poke a few small holes in each sausage. Add links to simmering water and poach for 10-15 minutes, until cooked through. To avoid sausage blow-ups, don't let the water go above a simmer. Remove links and let cool, then refrigerate or freeze until needed.\u003c/li>\n\u003cli>To cook sausage, saute in over medium heat in a small amount of oil or clarified butter. Turn frequently to brown all sides, about 5-6 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Elaine Wu, Amy Cleary, Kelsie Kerr, Suzanne Drexhange, owner of Bartavelle, Dana Velden, Sean Timberlake, Jeanne TK, Karen Solomon, Lisa Kramer.\u003c/em>\u003c/p>\n\n",
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"excerpt": "What's the first rule of Meat Club? Never make meat alone, not when you can measure, mix, grind, and stuff together with friends. Stephanie Rosenbaum hangs out with a group of sociable DIY'ers determined to beat the fear of meat-ing with a 30-pound batch of French boudin blanc. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78756\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/featuresausage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/featuresausage.jpg\" alt=\"Finished raw sausage. Photo: Stephanie Rosenbaum\" width=\"640\" height=\"360\" class=\"size-full wp-image-78756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished raw sausage. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Don't make sausage--or pâté, or rillettes--alone. That's the mission statement of the Meat Club, an informal group of meat-project enthusiasts who have been gathering these past few months to tackle DIY kitchen projects that might daunt the solo cook. This past Sunday, eleven members of the ad hoc club met in North Oakland to tackle French \u003cem>boudin blanc,\u003c/em> a suave, emulsified sausage made from pork, chicken, and cream.\u003c/p>\n\u003cp>By 5 p.m., host Lisa Kramer was setting up the four stand mixers that members--a loose affiliation of friends and friends-of-friends, roughly divided between food-industry professionals and accomplished hobbyists--have hauled over. Suzanne Drexhage, owner of Berkeley's cafe-wine bar \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/23/bartavelle-coffee-and-wine-bar/\">Bartavelle\u003c/a>, and Kelsie Kerr, who worked as a chef at both \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> and \u003ca href=\"http://www.caferouge.net\">Cafe Rouge\u003c/a> and co-authored both volumes of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307336794/kqedorg-20\">\u003cem>The Art of Simple Food\u003c/em>\u003c/a> with Alice Waters, were calmly chopping some 15 pounds of boneless pork shoulder, sourced from Cafe Rouge.\u003c/p>\n\u003cfigure id=\"attachment_78753\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/seangrinding4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/seangrinding4.jpg\" alt=\"Sean grinds the meat. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sean grinds the meat. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Sean Timberlake of \u003ca href=\"http://www.punkdomestics.com/\">Punk Domestics\u003c/a> arrived, his apron emblazoned \"Go Pig or Go Home.\" With him was Karen Solomon, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089585/kqedorg-20\">\u003cem>Jam It, Pickle It, Cure It\u003c/em>\u003c/a>, her own apron a frilled, hot-pink number inscribed with a not-exactly-family-friendly word (let's just say it rhymes with \u003cem>stitch\u003c/em>). Aprons are definitely the accessory of the moment, since by the end of the night we all will be well greased with what Drexhage dubs \"pork shmoo.\" Previous Meat Clubbers still remember the \"lard explosion\" of the first meeting, when the group made \u003cem>ciccolli,\u003c/em> a slow-cooked, spreadable pork terrine from Emilia-Romagna that involves intense rendering.\u003c/p>\n\u003cfigure id=\"attachment_78752\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/salting-meat2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/salting-meat2.jpg\" alt=\"Salting the meat. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting the meat. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Spread out wherever there's room for a pan or a cutting board, the eleven of us each found a job: measuring and grinding spices; cubing chicken breast; slicing creamy white pork fat into strips; trimming the crusts off a loaf of white, fine-crumbed pain de mie; sauteing sliced onions in butter. The meats and fat are mixed, salted, and spiced, then spread out in hotel pans and popped into the fridge to chill before grinding. This is something I learned in my time making large quantities of sausage in the kitchen at Sausalito's \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">Headlands Center for the Arts\u003c/a>: keep every part of your sausage-makings, from the meat to the grinder blades, as cold as possible. As with pie crust, you want to keep your fat firm, not softening into paste. Cold meat and cold fat grinds smooth and clean, without clogging.\u003c/p>\n\u003cp>It's especially important on the large scale we're working with tonight. We've decided on roughly three pounds of finished sausage per person, which means starting out with some 30 pounds of meat, which is a lot to process in a home kitchen without trough-sized mixing bowls or a walk-in refrigerator. So, we filled the largest roasting pans we could find with our raw meat mixture and headed to the dining room to snack while they chilled.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, the break table was a feast of DIY. I bring the test batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/24/get-your-beignets-ready-for-mardi-gras/\" target=\"_blank\">beignets \u003c/a>I've just made, with a jar of crab apple syrup (otherwise known as jelly that never set, but who needs to know?) for drizzling. Sean sets up his new signature treat, the Mason jar relish tray. Each mini-jar is filled with homemade preserved, fermented, or pickled treats, from kimchee and \u003cem>hoshigaki\u003c/em> (Japanese-style dried persimmons) to bread-and-butter pickles, pickled turnips and sweet peppers in oil. Elaine added a jar of her homemade butter; Lisa provided bread and a creamy round of Cowgirl Creamery's Mt Tam cheese. Amy's Mendocino \u003ca href=\"http://www.navarrowine.com/\">Navarro\u003c/a> Chardonnay and my bottle of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\">SF Mead Company\u003c/a>'s \"California Gold\" are kept back for later, when we've finished with the heavy machinery. If you haven't seen a deluxe KitchenAid whapping around six pounds of sausage mix, well, it's a sight that warrants sobriety.\u003c/p>\n\u003cfigure id=\"attachment_78750\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixed-meats3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixed-meats3.jpg\" alt=\"Chicken, pork and pork fat ready for grinding. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken, pork and pork fat ready for grinding. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Back in the meat room, we fed the chunks of meat and fat into the hoppers, watching the coarse-ground ground meat snake down to the bowls, dumping each heaping bowl into empty roasting pans as they filled. Then, we changed out the grinding disks from coarse to fine, and ground the sausage again. Kelsie suggested sending the mixture through the fine disks one more time for ultimate smoothness, but faced with 30 pounds of meat, and both emulsifying and stuffing still ahead of us, we demurred (although you certainly can).\u003c/p>\n\u003cp>The meat got divided into five- and six-pound piles, according to the size of our assorted mixers, then paddle-slapped in batches until fluffy and smooth. Then, it went back into the fridge to chill, while we started rolling hog casings like stockings or, yes, condoms, onto the cone-shaped stuffing attachments. \u003c/p>\n\u003cp>Hog casings are cleaned, empty hog intestines, usually sold frozen or packed in salt. If you get them salt packed, you'll need to soak them until they're re-hydrated. I ask the group where they'd source hog casings; they suggest \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a>, Cafe Rouge, \u003ca href=\"http://www.goldengatemeatcompany.com/\">Golden Gate Meats\u003c/a>, and \u003ca href=\"https://www.facebook.com/vbfoods\">Ver Brugge Foods\u003c/a>. (I'd add in \u003ca href=\"http://www.marinameats.com/\">Marina Meats\u003c/a>.) It's a good idea to call ahead, since it's an item that may need to be special ordered.\u003c/p>\n\u003cfigure id=\"attachment_78751\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixing5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/mixing5.jpg\" alt=\"Mixing the sausage with cream and bread crumbs. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixing the sausage with cream and bread crumbs. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Into the home stretch, now: Time to stuff! This was a duet for four hands: one to feed the hopper, one to manage the coiling sausage as it filled. By this point, the mixture was thick and sticky, with a tendency to suction itself into the hopper. It has be pushed down firmly, in long up-and-all-the-way-down strokes. My partner in pork-shmoo, Jeanne Brophy, discovers a trick that keeps the mixture from forming a vacuum that sucks the casing back into the tube: she makes a ring with her thumb and forefinger and \"cleans\" the sausage mix from the pusher as she goes, pushing the meat back down into the hopper as she pulls the pusher up. Don't overfill the casing as you go; this is a soft filling that will expand as it cooks. It's hypnotically satisfying, watching the filled coils snake down. We tied off the ends, like tying a balloon, and brought them over to where Sean was swiftly twisting them into links, twisting in alternate directions to keep the links from untwisting themselves in the car and BART rides home.\u003c/p>\n\u003cfigure id=\"attachment_78754\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/stuffing6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/stuffing6.jpg\" alt=\"Stuffing the sausages. Photo: Stephanie Rosenbaum\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78754\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffing the sausages. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>It will be after 11 p.m. by the time I finally made it back to Bernal Heights, shmoo on my shoes and some three-plus pounds of sausage ready for poaching, as elegant as sausage can be. But first, with wine and mead, we toasted another project completed.\u003c/p>\n\u003cp>\u003cstrong>Boudin Blanc\u003c/strong>\u003cbr>\n\u003cem>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060175834/kqedorg-20\">'The Chez Panisse Cafe Cookbook'\u003c/a> by Alice Waters.\u003c/em>\u003c/p>\n\u003cp>The key to stress-free sausage making is keeping everything--the meat, the bowls, the paddles, and especially the grinding attachments--very cold. This keeps the fat in the sausage mix from softening into a smeary paste, which can clog the grinder and stuffer. Chill your bowls, paddles, grinding and stuffing attachments in the freezer for at least an hour before you start. Allow extra time to chill your meat mixture before grinding and before stuffing.\u003c/p>\n\u003cp>\u003cem>Makes about 3 pounds of finished sausage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 lb boneless pork shoulder,\u003c/li>\n\u003cli>1 lb skinless chicken breast\u003c/li>\n\u003cli>1/2 lb pork fat\u003c/li>\n\u003cli>1 1/2 tbsp sea salt\u003c/li>\n\u003cli>\u003cstrong>Spice mix:\u003c/strong>\n\u003cul>\n\u003cli>1 bay leaf\u003c/li>\n\u003cli>2 1/2 tsp black peppercorns\u003c/li>\n\u003cli>1 allspice berry\u003c/li>\n\u003cli>1/4 tsp caraway seeds\u003c/li>\n\u003cli>1/4 tsp coriander seeds\u003c/li>\n\u003cli>1/4 tsp dried thyme\u003c/li>\n\u003cli>1/8 tsp cayenne\u003c/li>\n\u003cli>1/8 tsp freshly grated nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\u003cli>1 medium onion, peeled and sliced\u003c/li>\n\u003cli>1 tbsp butter\u003c/li>\n\u003cli>1/2 cup fresh bread crumbs\u003c/li>\n\u003cli>1 1/2 cups heavy cream\u003c/li>\n\u003cli>2 tsp fresh thyme leaves\u003c/li>\n\u003cli>Hog casings, soaked and rinsed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Chop pork shoulder into rough cubes, removing any stringy, gristly bits or glands as you go. Do the same for the chicken and pork fat. Mix pork, chicken, and fat together, sprinkling with the salt and mixing well. Chill in the refrigerator for 30 minutes.\u003c/li>\n\u003cli>While meat mixture is chilling, grind the spices to a fine powder in a spice grinder. Measure 1 tablespoon of the powdered spices and mix into meat.\u003c/li>\n\u003cli>Using the coarse disk on your grinder, grind the pork and chicken mixture. Return the mixture to the fridge while you replace the coarse disk on your grinder with the fine one. Grind the mixture through the fine disk.\u003c/li>\n\u003cli> In a saute pan over medium heat, melt butter. Saute onions, stirring frequently, until soft and translucent. Remove from heat and let cool.\u003c/li>\n\u003cli>Mix bread crumbs into cream and let soak for a few minutes. Mix ground meat with onions, cream mixture and thyme. Scoop meat mixture into the chilled bowl of a stand mixer. Mix with the paddle attachment on high speed for 5-7 minutes, until mixture is fluffy and smooth.\u003c/li>\n\u003cli>Bring a small pot of water to a simmer. Add a tablespoon of meat mixture. Poach for a few minutes, until cooked through. Drain and let cool for a few minutes. Taste for seasoning, and add additional salt and/or spice mix to the meat mixture as needed. If desired, poach another test spoonful after seasoning to taste again.\u003c/li>\n\u003cli>Return mixture to the fridge to chill for another 15-20 minutes. Put stuffing attachment onto stand mixer. Roll hog casing onto stuffer. Feed meat mixture into hopper, pushing with a wooden or plastic pusher. Fill casing loosely. Tie off at both ends, then twist at 4 to 6-inch intervals to make links. Alternate the direction of the twisting with each link, i.e, twist to the right to make the first link, then twist to the left on the second, and so forth. This will help keep the links from unwinding.\u003c/li>\n\u003cli>Bring a wide, deep pot of water to a gentle simmer. Using the tip of a sharp knife or a fondue fork, poke a few small holes in each sausage. Add links to simmering water and poach for 10-15 minutes, until cooked through. To avoid sausage blow-ups, don't let the water go above a simmer. Remove links and let cool, then refrigerate or freeze until needed.\u003c/li>\n\u003cli>To cook sausage, saute in over medium heat in a small amount of oil or clarified butter. Turn frequently to brown all sides, about 5-6 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Elaine Wu, Amy Cleary, Kelsie Kerr, Suzanne Drexhange, owner of Bartavelle, Dana Velden, Sean Timberlake, Jeanne TK, Karen Solomon, Lisa Kramer.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "(Tasty) Ice Cream and Liquid Nitrogen: Get Smitten with Robyn Sue Fisher",
"title": "(Tasty) Ice Cream and Liquid Nitrogen: Get Smitten with Robyn Sue Fisher",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78728\" class=\"wp-caption aligncenter\" style=\"max-width: 1533px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Robyn-Wagoneering-Mural.jpg\">\u003cimg class=\"size-full wp-image-78728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Robyn-Wagoneering-Mural.jpg\" alt=\"Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\" width=\"1533\" height=\"1026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>Everyone loves ice cream, and all the better when it incorporates components that amp up the science “wow” factor in a big and fun show. Around here, that means Robyn Sue Fisher, who is the founder of \u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">Smitten Ice Cream\u003c/a>, started out of an (adorable) red Radio Flyer wagon. She's outgrew the wagon, though, and set up shop in a stylish shipping container in Hayes Valley. Fisher has now expanded and recently opened a new outpost of Smitten in the Whole Foods Market in Los Altos and has plans to open in Rockridge in April and Lafayette further east in May.\u003c/p>\n\u003cp>At Smitten, Fisher and her crew of Brristas create velvety creamy batches of remarkably tasty desserts in a matter of three minutes with the use of liquid nitrogen. For many, the show is as much fun as eating the results. There are gourmet flavors from salted caramel (still very much a trend) to the seasonal blood orange with pistachio shortbread to Meyer lemon to fresh mint that is miles away from the bright green sweets of yesteryear. Bay Area Bites caught up with Fisher to find out what’s new and what’s in store for ice cream (and science) fans.\u003c/p>\n\u003cfigure id=\"attachment_78729\" class=\"wp-caption aligncenter\" style=\"max-width: 620px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\">\u003cimg class=\"size-full wp-image-78729\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\" alt=\"Meyer lemon ice cream getting made. Photo: Isabelle Enger\" width=\"620\" height=\"417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ice cream getting made. Photo: Isabelle Enger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Congratulations on opening in Los Altos. Next, you’ll have spots in Rockridge & Lafayette. What has the expansion process been like? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>It's been really exciting. We have built an awesome team to make sure we have all of our ducks in a row. We have been working for several years on our next generation Brrr(TM) machine -- our one-of-a-kind patented ice cream churning machine that makes ice cream with liquid nitrogen to create the freshest and smoothest ice cream on earth. And we'll have six of these Brrr machines in each new location so that we can have six made-to-order flavors each day, rather than four at Hayes Valley. Our amazing pastry chef, \u003ca href=\"http://www.tcho.com/tcho-pro/smitten-ice-cream/\" target=\"_blank\">Robyn Lenzi\u003c/a>, has also been working on some fun and super tasty new products, such as our Brrrgers (i.e., homemade Brioche ice cream sandwiches, which look like mini ice cream burgers).\u003c/p>\n\u003cfigure id=\"attachment_78730\" class=\"wp-caption aligncenter\" style=\"max-width: 409px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\">\u003cimg class=\" wp-image-78730 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\" alt=\"Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\" width=\"409\" height=\"614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\u003c/figcaption>\u003c/figure>\n\u003cp>We have also been working with an awesome team of architects to design our new locations so that they have a really unique and special feel -- sticking with our roots but taking it one step further and bringing it to a brick and mortar location. The new Smitten Ice Cream shops definitely make the Hayes Valley location look like a kiosk, as the new shops are more than three times bigger and are ready to make even more people smitten with made-to-order scoops and homemade pairings (i.e., toppings)!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: The use of liquid nitrogen means you get the ice cream to a customer after 90 seconds of brrr cold. How do you get the product to still be so creamy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our patented Brrr machines (literally invented by my team and I in a basement shop and prototyped on the streets of San Francisco out of our Radio Flyer Wagon) are specially designed to make the creamiest scoop possible. The Brrr machine uses liquid nitrogen, which is -321 degrees Fahrenheit. Freezing the ice cream at such a low temperature and with the special patented helical mixing blades creates exceptionally small ice crystals. These small ice crystals are why our product is smoother and creamier than any other ice cream out there. Our Brrr machine also has patented software that senses viscosity to ensure the ice cream has the perfect texture.\u003c/p>\n\u003cfigure id=\"attachment_78732\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\">\u003cimg class=\"size-full wp-image-78732\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\" alt=\"Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\" width=\"560\" height=\"371\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Is the ice cream set up different for your new locations? What tools do you use?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our new locations have six of our next generation Brrr machines. These next generation machines churn more ice cream at one time and do so quicker. The six Brrr machines allow us to serve six flavors, rather than four.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your recipes? What are the best sellers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>Our awesome pastry chef, Robyn Lenzi, creates all of our recipes from the finest ingredients in the Bay Area. Our best sellers are our salted caramel; our fresh mint chip, which is made with fresh organic mint, rather than extract, and homemade chocolate chips; and our seasonal flavors, which are made with fresh, organic, just picked local fruit (e.g., blood orange with pistachio shortbread in March rhubarb crisp in April, and strawberry white balsamic in May).\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why did you start making ice cream? What sorts of sweets did you grow up with?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Ice cream has always been the food I loved most, and I wanted to take that product I loved and make it even better. I was bothered that ice cream, in today's \"modern\" day and age, had become laden with preservatives, emulsifiers and stabilizers to last throughout the labyrinth distribution chain from production to end consumer. I wanted to take all of that away and make every batch of ice cream to-order with only fresh, pure ingredients. With our unique production technique, we could throw all of the compromises and sacrifices out the window and focus only on taste.\u003c/p>\n\u003cp>Ice cream has ALWAYS been my favorite sweet. My mom used to say that I had two stomachs, and one was solely reserved for ice cream. I still believe that!\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smitten Ice Cream\u003c/strong>\u003cbr>\n\u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">www.smittenicecream.com\u003c/a>\u003cbr>\n432 Octavia St. #1A (at Linden St.)\u003cbr>\n415-863-1518\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmittenIceCream\" target=\"_blank\">@SmittenIceCream \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003c/p>\n\n",
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"excerpt": "Smitten Ice Cream started out of a red Radio Flyer wagon in San Francisco and now has outposts in Hayes Valley and Los Altos with more Bay Area spots on the way. Mary Ladd interviews Smitten's founder, Robin Sue Fisher, about using liquid nitrogen to make fresh and smooth ice cream and what's coming next from this dessert scientist.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78728\" class=\"wp-caption aligncenter\" style=\"max-width: 1533px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Robyn-Wagoneering-Mural.jpg\">\u003cimg class=\"size-full wp-image-78728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Robyn-Wagoneering-Mural.jpg\" alt=\"Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\" width=\"1533\" height=\"1026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher and her red wagon. Photo: Courtesty of Smitten Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>Everyone loves ice cream, and all the better when it incorporates components that amp up the science “wow” factor in a big and fun show. Around here, that means Robyn Sue Fisher, who is the founder of \u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">Smitten Ice Cream\u003c/a>, started out of an (adorable) red Radio Flyer wagon. She's outgrew the wagon, though, and set up shop in a stylish shipping container in Hayes Valley. Fisher has now expanded and recently opened a new outpost of Smitten in the Whole Foods Market in Los Altos and has plans to open in Rockridge in April and Lafayette further east in May.\u003c/p>\n\u003cp>At Smitten, Fisher and her crew of Brristas create velvety creamy batches of remarkably tasty desserts in a matter of three minutes with the use of liquid nitrogen. For many, the show is as much fun as eating the results. There are gourmet flavors from salted caramel (still very much a trend) to the seasonal blood orange with pistachio shortbread to Meyer lemon to fresh mint that is miles away from the bright green sweets of yesteryear. Bay Area Bites caught up with Fisher to find out what’s new and what’s in store for ice cream (and science) fans.\u003c/p>\n\u003cfigure id=\"attachment_78729\" class=\"wp-caption aligncenter\" style=\"max-width: 620px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\">\u003cimg class=\"size-full wp-image-78729\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Meyer-Lemon-Brrr-Isabelle-Engler-PhotoCred.jpg\" alt=\"Meyer lemon ice cream getting made. Photo: Isabelle Enger\" width=\"620\" height=\"417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer lemon ice cream getting made. Photo: Isabelle Enger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Congratulations on opening in Los Altos. Next, you’ll have spots in Rockridge & Lafayette. What has the expansion process been like? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>It's been really exciting. We have built an awesome team to make sure we have all of our ducks in a row. We have been working for several years on our next generation Brrr(TM) machine -- our one-of-a-kind patented ice cream churning machine that makes ice cream with liquid nitrogen to create the freshest and smoothest ice cream on earth. And we'll have six of these Brrr machines in each new location so that we can have six made-to-order flavors each day, rather than four at Hayes Valley. Our amazing pastry chef, \u003ca href=\"http://www.tcho.com/tcho-pro/smitten-ice-cream/\" target=\"_blank\">Robyn Lenzi\u003c/a>, has also been working on some fun and super tasty new products, such as our Brrrgers (i.e., homemade Brioche ice cream sandwiches, which look like mini ice cream burgers).\u003c/p>\n\u003cfigure id=\"attachment_78730\" class=\"wp-caption aligncenter\" style=\"max-width: 409px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\">\u003cimg class=\" wp-image-78730 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Photo-cred-Nathan-Michael.jpeg\" alt=\"Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\" width=\"409\" height=\"614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten Ice Cream cone topped with housemade pistachio brittle. Photo courtesy of Nathan Michael\u003c/figcaption>\u003c/figure>\n\u003cp>We have also been working with an awesome team of architects to design our new locations so that they have a really unique and special feel -- sticking with our roots but taking it one step further and bringing it to a brick and mortar location. The new Smitten Ice Cream shops definitely make the Hayes Valley location look like a kiosk, as the new shops are more than three times bigger and are ready to make even more people smitten with made-to-order scoops and homemade pairings (i.e., toppings)!\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: The use of liquid nitrogen means you get the ice cream to a customer after 90 seconds of brrr cold. How do you get the product to still be so creamy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our patented Brrr machines (literally invented by my team and I in a basement shop and prototyped on the streets of San Francisco out of our Radio Flyer Wagon) are specially designed to make the creamiest scoop possible. The Brrr machine uses liquid nitrogen, which is -321 degrees Fahrenheit. Freezing the ice cream at such a low temperature and with the special patented helical mixing blades creates exceptionally small ice crystals. These small ice crystals are why our product is smoother and creamier than any other ice cream out there. Our Brrr machine also has patented software that senses viscosity to ensure the ice cream has the perfect texture.\u003c/p>\n\u003cfigure id=\"attachment_78732\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\">\u003cimg class=\"size-full wp-image-78732\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SF-Weekly-Wagon.jpeg\" alt=\"Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\" width=\"560\" height=\"371\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robyn Sue Fisher in her wagon. Photo: Courtesy of SF Weekly\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Is the ice cream set up different for your new locations? What tools do you use?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Our new locations have six of our next generation Brrr machines. These next generation machines churn more ice cream at one time and do so quicker. The six Brrr machines allow us to serve six flavors, rather than four.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your recipes? What are the best sellers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher: \u003c/strong>Our awesome pastry chef, Robyn Lenzi, creates all of our recipes from the finest ingredients in the Bay Area. Our best sellers are our salted caramel; our fresh mint chip, which is made with fresh organic mint, rather than extract, and homemade chocolate chips; and our seasonal flavors, which are made with fresh, organic, just picked local fruit (e.g., blood orange with pistachio shortbread in March rhubarb crisp in April, and strawberry white balsamic in May).\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why did you start making ice cream? What sorts of sweets did you grow up with?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Fisher:\u003c/strong> Ice cream has always been the food I loved most, and I wanted to take that product I loved and make it even better. I was bothered that ice cream, in today's \"modern\" day and age, had become laden with preservatives, emulsifiers and stabilizers to last throughout the labyrinth distribution chain from production to end consumer. I wanted to take all of that away and make every batch of ice cream to-order with only fresh, pure ingredients. With our unique production technique, we could throw all of the compromises and sacrifices out the window and focus only on taste.\u003c/p>\n\u003cp>Ice cream has ALWAYS been my favorite sweet. My mom used to say that I had two stomachs, and one was solely reserved for ice cream. I still believe that!\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smitten Ice Cream\u003c/strong>\u003cbr>\n\u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">www.smittenicecream.com\u003c/a>\u003cbr>\n432 Octavia St. #1A (at Linden St.)\u003cbr>\n415-863-1518\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmittenIceCream\" target=\"_blank\">@SmittenIceCream \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What To Do About Your Recalled Meat",
"title": "What To Do About Your Recalled Meat",
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"content": "\u003cfigure id=\"attachment_78661\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\" alt=\"Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\" width=\"640\" height=\"375\" class=\"size-full wp-image-78661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Petaluma company \u003ca href=\"http://ww2.kqed.org/news/2014/02/09/petaluma-firm-recalls-possibly-tainted-beef\" target=\"_blank\">Rancho Feeding Corp. was forced to recall nearly 9 million pounds of beef that had come from its slaughterhouse\u003c/a>. Although no human illnesses have been reported, the recall was enacted because of diseased animals processed in the plant. Because the 9 million pounds of beef came from over 1,000 producers, the list of products that use the meat is long. \u003ca href=\"http://www.pressdemocrat.com/article/20140218/articles/140219545\" target=\"_blank\">The nearly full list of items recalled because of the tainted beef can be found here\u003c/a>.\u003c/p>\n\u003cp>Christine Bruhn, a PhD in consumer behavior and food science at UC Davis, said that if you have food that has been recalled -- meat or vegetables -- you should return it to the place you bought it and receive a refund.\u003c/p>\n\u003cp>\"If there's been a recall, that's serious and it's not to be taken lightly,\" said Bruhn.\u003c/p>\n\u003cp>People often think that if the food doesn't look bad or doesn't taste bad -- even though it's been recalled -- then it's fine, but that's absolutely not the case, said Bruhn. There have been more than a few examples, she said, of people knowing their food was recalled, but thinking they could just cook it longer or that it seemed ok, and then getting sick from the bacteria or contamination.\u003c/p>\n\u003cp>\"Don't eat it. Don't try to cook it longer. Don't say, 'oh it looks alright,'\" she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All food recalls can be found on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts/current-recalls-and-alerts\" target=\"_blank\">USDA's website's list of recalls\u003c/a>.\u003c/p>\n\u003cp>Bruhn points out, though, that if it's a serious or large recall then it will typically be covered in the local news, as this beef recall has been.\u003c/p>\n\u003cp>The slaughterhouse initially recalled a smaller amount of beef in January, reportedly because of a problem with inspections. That, however, was expanded last week and there is now \u003ca href=\"http://ww2.kqed.org/news/2014/02/24/rep-jared-huffman-prosecutors-investigating-petaluma-slaughterhouse/\" target=\"_blank\">a federal investigation over attempts to deliberately deceive inspectors\u003c/a>. \u003cem>The San Francisco Chronicle\u003c/em> \u003ca href=\"http://www.sfgate.com/health/article/Slaughterhouse-accused-of-selling-meat-from-cows-5267836.php\" target=\"_blank\">reported\u003c/a> that those attempts at deception included selling meat from cows with eye cancer after chopping off their heads to avoid detection.\u003c/p>\n\u003cp>While no people have become sick from this beef, ordering a recall is costly to the businesses, said Bruhn, so regulators don't do it lightly. Consumers are supposed to get their money back when they return a recalled item.\u003c/p>\n\u003cp>In fact, this is so costly that some local well-known ranchers, like Bill Niman, have said they could lose $300,000-$400,000 from throwing away thousands of pounds of meat that was processed at the facility.\u003c/p>\n\u003cp>All of these issues have caused the slaughterhouse to shut down, which is problematic for meat producers in the Bay Area like Niman. Since that was the only slaughterhouse in the area, \u003ca href=\"http://www.californiareport.org/archive/R201402211630/d\" target=\"_blank\">many of the local beef farms in the region are now having to travel hours to have their meat processed\u003c/a>. This, in some cases, is counter-intuitive to the mission of local, grass-fed meat.\u003c/p>\n\u003cp>That's why David Evans, of Marin Sun Farms, announced his plans to buy and operate the slaughterhouse. If those plans go through, it could still be months before the slaughterhouse reopens.\u003c/p>\n\u003cp>David Evans spoke on KQED's Forum about his plans. Listen here:\u003c/p>\n\u003cdiv>\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136546091&auto_play=false&hide_related=false&visual=true\" frameborder=\"no\" scrolling=\"no\" width=\"100%\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>KQED's Mina Kim also spoke with food safety experts about the investigation into the slaughterhouse:\u003c/p>\n\u003cdiv>\u003ciframe width=\"100%\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136956581&auto_play=false&hide_related=false&visual=true\">\u003c/iframe>\u003c/div>\n\n",
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"excerpt": "Petaluma's Rancho Feeding Corp. has shut down and is being investigated after having been forced to recall nearly 9 million pounds of meat. The shutdown is affecting a number of local meat producers and consumers. Any tainted beef should be thrown out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78661\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\" alt=\"Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\" width=\"640\" height=\"375\" class=\"size-full wp-image-78661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Petaluma company \u003ca href=\"http://ww2.kqed.org/news/2014/02/09/petaluma-firm-recalls-possibly-tainted-beef\" target=\"_blank\">Rancho Feeding Corp. was forced to recall nearly 9 million pounds of beef that had come from its slaughterhouse\u003c/a>. Although no human illnesses have been reported, the recall was enacted because of diseased animals processed in the plant. Because the 9 million pounds of beef came from over 1,000 producers, the list of products that use the meat is long. \u003ca href=\"http://www.pressdemocrat.com/article/20140218/articles/140219545\" target=\"_blank\">The nearly full list of items recalled because of the tainted beef can be found here\u003c/a>.\u003c/p>\n\u003cp>Christine Bruhn, a PhD in consumer behavior and food science at UC Davis, said that if you have food that has been recalled -- meat or vegetables -- you should return it to the place you bought it and receive a refund.\u003c/p>\n\u003cp>\"If there's been a recall, that's serious and it's not to be taken lightly,\" said Bruhn.\u003c/p>\n\u003cp>People often think that if the food doesn't look bad or doesn't taste bad -- even though it's been recalled -- then it's fine, but that's absolutely not the case, said Bruhn. There have been more than a few examples, she said, of people knowing their food was recalled, but thinking they could just cook it longer or that it seemed ok, and then getting sick from the bacteria or contamination.\u003c/p>\n\u003cp>\"Don't eat it. Don't try to cook it longer. Don't say, 'oh it looks alright,'\" she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All food recalls can be found on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts/current-recalls-and-alerts\" target=\"_blank\">USDA's website's list of recalls\u003c/a>.\u003c/p>\n\u003cp>Bruhn points out, though, that if it's a serious or large recall then it will typically be covered in the local news, as this beef recall has been.\u003c/p>\n\u003cp>The slaughterhouse initially recalled a smaller amount of beef in January, reportedly because of a problem with inspections. That, however, was expanded last week and there is now \u003ca href=\"http://ww2.kqed.org/news/2014/02/24/rep-jared-huffman-prosecutors-investigating-petaluma-slaughterhouse/\" target=\"_blank\">a federal investigation over attempts to deliberately deceive inspectors\u003c/a>. \u003cem>The San Francisco Chronicle\u003c/em> \u003ca href=\"http://www.sfgate.com/health/article/Slaughterhouse-accused-of-selling-meat-from-cows-5267836.php\" target=\"_blank\">reported\u003c/a> that those attempts at deception included selling meat from cows with eye cancer after chopping off their heads to avoid detection.\u003c/p>\n\u003cp>While no people have become sick from this beef, ordering a recall is costly to the businesses, said Bruhn, so regulators don't do it lightly. Consumers are supposed to get their money back when they return a recalled item.\u003c/p>\n\u003cp>In fact, this is so costly that some local well-known ranchers, like Bill Niman, have said they could lose $300,000-$400,000 from throwing away thousands of pounds of meat that was processed at the facility.\u003c/p>\n\u003cp>All of these issues have caused the slaughterhouse to shut down, which is problematic for meat producers in the Bay Area like Niman. Since that was the only slaughterhouse in the area, \u003ca href=\"http://www.californiareport.org/archive/R201402211630/d\" target=\"_blank\">many of the local beef farms in the region are now having to travel hours to have their meat processed\u003c/a>. This, in some cases, is counter-intuitive to the mission of local, grass-fed meat.\u003c/p>\n\u003cp>That's why David Evans, of Marin Sun Farms, announced his plans to buy and operate the slaughterhouse. If those plans go through, it could still be months before the slaughterhouse reopens.\u003c/p>\n\u003cp>David Evans spoke on KQED's Forum about his plans. Listen here:\u003c/p>\n\u003cdiv>\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136546091&auto_play=false&hide_related=false&visual=true\" frameborder=\"no\" scrolling=\"no\" width=\"100%\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>KQED's Mina Kim also spoke with food safety experts about the investigation into the slaughterhouse:\u003c/p>\n\u003cdiv>\u003ciframe width=\"100%\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136956581&auto_play=false&hide_related=false&visual=true\">\u003c/iframe>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Restaurant Round-Up: Ichi Sushi & Ni Bar, 4505 Meats, and The Square",
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"content": "\u003cfigure id=\"attachment_78538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07.gif\">\u003cimg class=\"size-full wp-image-78538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07.gif\" alt=\"Omakase platter from ICHI Sushi & NI Bar. Photo: Alanna Hale\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omakase platter from ICHI Sushi & NI Bar. Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is bursting with so many hot new food projects it can be hard to keep track of them all. Here are the juiciest updates on spots from Tim & Erin Archuleta, Ryan Farr, and Matt McNamara and Teague Moriarty.\u003c/p>\n\u003cp>Fans of the wildly popular \u003ca href=\"http://ichisushi.com/\" target=\"_blank\" rel=\"noopener\">ICHI Sushi\u003c/a>, from \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/tim-and-erin-archuleta/\">Tim and Erin Archuleta\u003c/a>, are able to now enjoy sushi and sake or shoju cocktails at the new 30-seat ICHI Sushi & NI Bar (3282 Mission). Chef Tim Archuleta even went to six spots in Japan to source the new grill, which has a glass top. While eating, guests can also get a “how-to” tutorial on eating sushi properly via a fun mural by artist Erik Marinovich.\u003c/p>\n\u003cp>[vimeo 87116974]\u003c/p>\n\u003cp>Archuleta clued Bay Area Bites into the can’t miss items and recommends trying the “omakase at ICHI--we're expanding our fish offerings.\" She said, \"There’s also the Sanbaizu Sunomono, which includes ebi, Japanese cucumbers, and tremella. And the miso Asari clams are clams with ground pork and Kuro oil.” The grill rightly has a starring role and will be used to prepare dishes such as Momo Yakitori (chicken thighs), Kaka Niku Kushiyaki (miso-braised pork shoulder), and Gyu Kushiyaki (flank steak).\u003c/p>\n\u003cp>Next in our round-up is the reigning king of meat a.k.a. \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr\u003c/a>, who is putting finishing touches on a quick service operation out of a building from the 1930s. His 4505 Burgers and BBQ (705 Divisadero) is slated to open in late April. In-the-know carnivores likely remember the site previously had a run as Da Pitt and as a popular BBQ outfit named Brother-in-Laws. Farr told Bay Area Bites that his menu will be pretty simple and the same as can be found at the \u003ca href=\"http://4505meats.com/\" target=\"_blank\" rel=\"noopener\">4505 Meats\u003c/a> shop and ferry building outposts: smoked meat sandwiches; the 4505 burger, served on a buttered bun and topped with shaved Pecorino (it’s worth it to get a fried egg on top); sausages along the lines of the ‘Zilla dog, which is a hot dog covered with bacon and topped with 4505 chicharrones and kimchee from Namu. For the new outfit, Farr promises one potentially addictive add-on for that brisket or pulled pork sandwich: center cut bacon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“People always ask us for bacon with their orders, so we’re going to go with that. What’s better than one slice of bacon? Two slices. Ours is really thick, and you’ll definitely know that yes, you’re eating bacon,\" he said.\u003c/p>\n\u003cp>Farr does recommend following something of a formula when ordering: do a BBQ sandwich with the smoked meat of your choice and a side. But there should be plenty of variations on that formula with what he calls a “simple but delicious” menu. The meat expert, butcher, and Mission District resident has also apparently found good luck at the new spot, which was once a stable. “We found an old horseshoe that was buried. I’m all into good luck so I was totally ecstatic about that.”\u003c/p>\n\u003cp>There will be patio seating and Farr said he is intent on taking the time to build things correctly and not cut corners, while of course staying within budget. “We want to do it right and plan on being there for a long time,” he said.\u003c/p>\n\u003cfigure id=\"attachment_78537\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale_MattandTeague_Credit-Alanna-Hale.gif\">\u003cimg class=\"size-large wp-image-78537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale_MattandTeague_Credit-Alanna-Hale-682x1024.gif\" alt=\"Matt McNamara and Teague Moriarty. Photo: Alanna Hale\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt McNamara and Teague Moriarty. Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thesquaresf.com/\" target=\"_blank\" rel=\"noopener\">The Square\u003c/a> (1707 Powell St.) is the widely anticipated modern American North Beach 100-seat restaurant and bar due to open this weekend, on March 1, from chefs Matt McNamara and Teague Moriarty. The duo earned raves with both their 2010 Michelin-starred Sons & Daughters restaurant and with their lunch spot Sweet Woodruff.\u003c/p>\n\u003cp>There’s no denying the new site comes with its own reputation. For decades it was lovingly referred to as “The Washbag” and “The Square” when it was The Washington Square Bar & Grill, where celebs, like Herb Caen, and politicians would knock back a few Vitamin V vodka martinis before digging into a bowl of fried calamari or pasta carbonara.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Moriarty told Bay Area Bites that the menu from Chefs Duncan Holmes and Galen Vasquez will include: “dishes that we are excited about: our shared plates, including a whole roast Dungeness Crab with herbed butter, Romesco sauce, and grilled bread. We will also do a whole rack of ribs with polenta and cucumber salad. Both are really fun delicious dishes that you can dig into with your hands. We think that it is a really fun way of dining.” There will also be dishes like as March pickles and bresaola, chicken fried quail with Romesco, and barley and green garlic risotto.\u003c/p>\n\u003ch3>Which of the new restaurants are you excited to try? What other openings are on your list?\u003c/h3>\n\n",
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"excerpt": "San Francisco is bursting with hot new eatery projects. Mary Ladd reports on the juiciest updates on spots from Tim & Erin Archuleta, Ryan Farr, and Matt McNamara and Teague Moriarty.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07.gif\">\u003cimg class=\"size-full wp-image-78538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07.gif\" alt=\"Omakase platter from ICHI Sushi & NI Bar. Photo: Alanna Hale\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omakase platter from ICHI Sushi & NI Bar. Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is bursting with so many hot new food projects it can be hard to keep track of them all. Here are the juiciest updates on spots from Tim & Erin Archuleta, Ryan Farr, and Matt McNamara and Teague Moriarty.\u003c/p>\n\u003cp>Fans of the wildly popular \u003ca href=\"http://ichisushi.com/\" target=\"_blank\" rel=\"noopener\">ICHI Sushi\u003c/a>, from \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/tim-and-erin-archuleta/\">Tim and Erin Archuleta\u003c/a>, are able to now enjoy sushi and sake or shoju cocktails at the new 30-seat ICHI Sushi & NI Bar (3282 Mission). Chef Tim Archuleta even went to six spots in Japan to source the new grill, which has a glass top. While eating, guests can also get a “how-to” tutorial on eating sushi properly via a fun mural by artist Erik Marinovich.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Archuleta clued Bay Area Bites into the can’t miss items and recommends trying the “omakase at ICHI--we're expanding our fish offerings.\" She said, \"There’s also the Sanbaizu Sunomono, which includes ebi, Japanese cucumbers, and tremella. And the miso Asari clams are clams with ground pork and Kuro oil.” The grill rightly has a starring role and will be used to prepare dishes such as Momo Yakitori (chicken thighs), Kaka Niku Kushiyaki (miso-braised pork shoulder), and Gyu Kushiyaki (flank steak).\u003c/p>\n\u003cp>Next in our round-up is the reigning king of meat a.k.a. \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr\u003c/a>, who is putting finishing touches on a quick service operation out of a building from the 1930s. His 4505 Burgers and BBQ (705 Divisadero) is slated to open in late April. In-the-know carnivores likely remember the site previously had a run as Da Pitt and as a popular BBQ outfit named Brother-in-Laws. Farr told Bay Area Bites that his menu will be pretty simple and the same as can be found at the \u003ca href=\"http://4505meats.com/\" target=\"_blank\" rel=\"noopener\">4505 Meats\u003c/a> shop and ferry building outposts: smoked meat sandwiches; the 4505 burger, served on a buttered bun and topped with shaved Pecorino (it’s worth it to get a fried egg on top); sausages along the lines of the ‘Zilla dog, which is a hot dog covered with bacon and topped with 4505 chicharrones and kimchee from Namu. For the new outfit, Farr promises one potentially addictive add-on for that brisket or pulled pork sandwich: center cut bacon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“People always ask us for bacon with their orders, so we’re going to go with that. What’s better than one slice of bacon? Two slices. Ours is really thick, and you’ll definitely know that yes, you’re eating bacon,\" he said.\u003c/p>\n\u003cp>Farr does recommend following something of a formula when ordering: do a BBQ sandwich with the smoked meat of your choice and a side. But there should be plenty of variations on that formula with what he calls a “simple but delicious” menu. The meat expert, butcher, and Mission District resident has also apparently found good luck at the new spot, which was once a stable. “We found an old horseshoe that was buried. I’m all into good luck so I was totally ecstatic about that.”\u003c/p>\n\u003cp>There will be patio seating and Farr said he is intent on taking the time to build things correctly and not cut corners, while of course staying within budget. “We want to do it right and plan on being there for a long time,” he said.\u003c/p>\n\u003cfigure id=\"attachment_78537\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale_MattandTeague_Credit-Alanna-Hale.gif\">\u003cimg class=\"size-large wp-image-78537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale_MattandTeague_Credit-Alanna-Hale-682x1024.gif\" alt=\"Matt McNamara and Teague Moriarty. Photo: Alanna Hale\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt McNamara and Teague Moriarty. Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thesquaresf.com/\" target=\"_blank\" rel=\"noopener\">The Square\u003c/a> (1707 Powell St.) is the widely anticipated modern American North Beach 100-seat restaurant and bar due to open this weekend, on March 1, from chefs Matt McNamara and Teague Moriarty. The duo earned raves with both their 2010 Michelin-starred Sons & Daughters restaurant and with their lunch spot Sweet Woodruff.\u003c/p>\n\u003cp>There’s no denying the new site comes with its own reputation. For decades it was lovingly referred to as “The Washbag” and “The Square” when it was The Washington Square Bar & Grill, where celebs, like Herb Caen, and politicians would knock back a few Vitamin V vodka martinis before digging into a bowl of fried calamari or pasta carbonara.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Moriarty told Bay Area Bites that the menu from Chefs Duncan Holmes and Galen Vasquez will include: “dishes that we are excited about: our shared plates, including a whole roast Dungeness Crab with herbed butter, Romesco sauce, and grilled bread. We will also do a whole rack of ribs with polenta and cucumber salad. Both are really fun delicious dishes that you can dig into with your hands. We think that it is a really fun way of dining.” There will also be dishes like as March pickles and bresaola, chicken fried quail with Romesco, and barley and green garlic risotto.\u003c/p>\n\u003ch3>Which of the new restaurants are you excited to try? What other openings are on your list?\u003c/h3>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Get Your Beignets Ready for Mardi Gras",
"title": "Get Your Beignets Ready for Mardi Gras",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78532\" class=\"wp-caption aligncenter\" style=\"max-width: 2386px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\" alt=\"Finished beignets. Photo: Stephanie Rosenbaum\" width=\"2386\" height=\"1634\" class=\"size-full wp-image-78532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished beignets. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Mardi Gras, or Fat Tuesday--the last day of revelry and indulgence before the Catholic observance of Lent--falls on \u003cdel datetime=\"2016-02-09T22:32:47+00:00\">March 4\u003c/del> February 9 this year (2016), but cities from New Orleans to Venice to Rio de Janeiro are already getting the party started, with all manner of celebrations going on. \u003c/p>\n\u003cp>Lent is typically observed with austerity and sobriety, with Catholics tasked with following a spare, meatless diet in the 40 days preceding Easter. Between Epiphany and Lent, however, comes \u003cem>carnevale\u003c/em>, or carnival, a celebration of the flesh that often culminates in fanciful masked balls and fantastically costumed parades, with roots in pre-Christian folk customs. San Francisco's own dance-happy \u003ca href=\"http://carnavalsanfrancisco.org/\">Carnaval\u003c/a> parade is typically held in late May, a more flesh-friendly time for dancing down Mission Street in little more than giant feathers and a strategically placed sequin or two. \u003c/p>\n\u003cp>Although Mardi Gras parties happen throughout Europe, Greece, the Caribbean, Mexico, and South and Central America, the holiday is most closely associated with the culture, food, and music of New Orleans. While the purple-gold-and-green-glazed \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> is a staple for the holiday, there's no denying that the puffy yeast-raised doughnuts known as beignets--in all their freshly fried, powdered-sugar glory--are a delight of Big Easy proportions every day. \u003c/p>\n\u003cp>You can find them on brunch and/or dinner menus at many Southern-themed restaurants in San Francisco and Oakland, including \u003ca href=\"http://www.boxingroom.com\">Boxing Room\u003c/a> in Hayes Valley, \u003ca href=\"http://www.frenchsoulfood.com\">Brenda's Soul Food\u003c/a> in the Tenderloin (which makes both sweet and savory versions), \u003ca href=\"http://www.theelitecafe.com\">the Elite Cafe\u003c/a> in Pacific Heights, \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Potrero's Dogpatch neighborhood, \u003ca href=\"http://www.bistroboudin.com\">Bistro Boudin\u003c/a> at Fisherman's Wharf, \u003ca href=\"http://www.1300fillmore.com\">1300 on Fillmore\u003c/a> in the Western Addition, \u003ca href=\"http://www.picanrestaurant.com\">Pican\u003c/a> in Uptown Oakland and \u003ca href=\"http://www.brownsugarkitchen.com\">Brown Sugar Kitchen\u003c/a> in West Oakland. You'll even find orange-blossom beignets on the dessert menu at the Basque restaurant \u003ca href=\"http://www.piperade.com/\">Piperade\u003c/a>, near Telegraph Hill. \u003c/p>\n\u003cp>But the best beignet is the freshest beignet, and for that, nothing beats making your own. The dough is a simple yeast dough that's mixed up in minutes, then left to rise for an hour. Cut into squares and dropped into hot oil, the dough swells into golden brown puffs almost instantly, ready for dusting in powdered sugar. Serve with a steaming cup of cafe au lait, and \u003cem>laissez les bons temps roulez!\u003c/em>\u003c/p>\n\u003ch3>Beignets\u003c/h3>\n\u003cp>\u003cem>Recipe adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0983859590/kqedorg-20\">World of Doughnuts: More than 50 Delectable Recipes from Around the Globe\u003c/a>, by Stephanie Rosenbaum.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can play around with the flavorings of these beignets as you wish. Instead of vanilla, try a tablespoon of orange flower water, found in Middle Eastern groceries, or 1/2 teaspoon freshly grated nutmeg. \u003c/p>\n\u003cp>\u003cem>Makes about 14 beignets\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78528\" class=\"wp-caption aligncenter\" style=\"max-width: 2216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\" alt=\"Beignet ingredients. Photo: Stephanie Rosenbaum\" width=\"2216\" height=\"1794\" class=\"size-full wp-image-78528\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignet ingredients. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp active dry yeast, dissolved in 1 tbsp warm water\u003c/li>\n\u003cli>2 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>1/2 cup milk\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 egg, beaten\u003c/li>\n\u003cli>1/2 vanilla bean, split, or 2 tsp vanilla extract\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003cli>Powdered sugar for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a small saucepan, heat milk and butter until milk is hot but not boiling and butter is melted. If using vanilla bean, scrape seeds into milk with the tip of a knife. Set aside.\u003c/p>\n\u003cp>2. In a large bowl, whisk flour, sugar, and salt together. Pour in hot milk and stir into a clumpy dough. Add egg, yeast, and vanilla extract if using. Stir well, then knead gently a few times to make a rough dough. Cover with a towel and set aside in a warm place for 1 hour, until doubled in bulk. \u003c/p>\n\u003cfigure id=\"attachment_78529\" class=\"wp-caption aligncenter\" style=\"max-width: 2270px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\" alt=\"Squares of dough ready to fry. Photo: Stephanie Rosenbaum\" width=\"2270\" height=\"1678\" class=\"size-full wp-image-78529\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squares of dough ready to fry. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>3. Pat dough into a rectangle about 1/2-inch thick. Cut into roughly even squares, about 2\"x 2\". Spread out a baking sheet, cover with towel and return to warm place to rise for another 15-20 minutes. \u003c/p>\n\u003cp>4. While beignets are rising, heat the oil. Fill a wide, heavy saucepan or Dutch oven with oil to a depth of about 4 inches. Heat over medium-high heat to 365ºF, checking frequently with an instant-read digital thermometer. \u003c/p>\n\u003cfigure id=\"attachment_78530\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\" alt=\"Beignets frying. Photo: Stephanie Roseumbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78530\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets frying. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>5. When oil is hot, reduce heat to medium and add beignets in batches, about 4 to 6 at a time depending on the size of your pan. The beignets will sink, then float to the top. Fry for about 60 to 90 seconds, until golden brown, then flip over to fry the other side. When both sides are golden, remove to a cooling rack. Fry remaining beignets.\u003c/p>\n\u003cfigure id=\"attachment_78531\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\" alt=\"Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>6. Transfer beignets to a serving plate. Using a fine-mesh strainer, shake powdered sugar over beignets to coat. Serve immediately--beignets are best when still warm. \u003c/p>\n\n",
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"excerpt": "It's Mardi Gras season, a perfect time to enjoy New Orleans-style beignets. Find out which Bay Area restaurants are offering these tasty doughnuts, and try Stephanie Rosenbaum's easy recipe for making fresh beignets at home. ",
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"headline": "Get Your Beignets Ready for Mardi Gras",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78532\" class=\"wp-caption aligncenter\" style=\"max-width: 2386px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet10.gif\" alt=\"Finished beignets. Photo: Stephanie Rosenbaum\" width=\"2386\" height=\"1634\" class=\"size-full wp-image-78532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finished beignets. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Mardi Gras, or Fat Tuesday--the last day of revelry and indulgence before the Catholic observance of Lent--falls on \u003cdel datetime=\"2016-02-09T22:32:47+00:00\">March 4\u003c/del> February 9 this year (2016), but cities from New Orleans to Venice to Rio de Janeiro are already getting the party started, with all manner of celebrations going on. \u003c/p>\n\u003cp>Lent is typically observed with austerity and sobriety, with Catholics tasked with following a spare, meatless diet in the 40 days preceding Easter. Between Epiphany and Lent, however, comes \u003cem>carnevale\u003c/em>, or carnival, a celebration of the flesh that often culminates in fanciful masked balls and fantastically costumed parades, with roots in pre-Christian folk customs. San Francisco's own dance-happy \u003ca href=\"http://carnavalsanfrancisco.org/\">Carnaval\u003c/a> parade is typically held in late May, a more flesh-friendly time for dancing down Mission Street in little more than giant feathers and a strategically placed sequin or two. \u003c/p>\n\u003cp>Although Mardi Gras parties happen throughout Europe, Greece, the Caribbean, Mexico, and South and Central America, the holiday is most closely associated with the culture, food, and music of New Orleans. While the purple-gold-and-green-glazed \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/22/king-friday-three-kings-cake/\">king cake\u003c/a> is a staple for the holiday, there's no denying that the puffy yeast-raised doughnuts known as beignets--in all their freshly fried, powdered-sugar glory--are a delight of Big Easy proportions every day. \u003c/p>\n\u003cp>You can find them on brunch and/or dinner menus at many Southern-themed restaurants in San Francisco and Oakland, including \u003ca href=\"http://www.boxingroom.com\">Boxing Room\u003c/a> in Hayes Valley, \u003ca href=\"http://www.frenchsoulfood.com\">Brenda's Soul Food\u003c/a> in the Tenderloin (which makes both sweet and savory versions), \u003ca href=\"http://www.theelitecafe.com\">the Elite Cafe\u003c/a> in Pacific Heights, \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Potrero's Dogpatch neighborhood, \u003ca href=\"http://www.bistroboudin.com\">Bistro Boudin\u003c/a> at Fisherman's Wharf, \u003ca href=\"http://www.1300fillmore.com\">1300 on Fillmore\u003c/a> in the Western Addition, \u003ca href=\"http://www.picanrestaurant.com\">Pican\u003c/a> in Uptown Oakland and \u003ca href=\"http://www.brownsugarkitchen.com\">Brown Sugar Kitchen\u003c/a> in West Oakland. You'll even find orange-blossom beignets on the dessert menu at the Basque restaurant \u003ca href=\"http://www.piperade.com/\">Piperade\u003c/a>, near Telegraph Hill. \u003c/p>\n\u003cp>But the best beignet is the freshest beignet, and for that, nothing beats making your own. The dough is a simple yeast dough that's mixed up in minutes, then left to rise for an hour. Cut into squares and dropped into hot oil, the dough swells into golden brown puffs almost instantly, ready for dusting in powdered sugar. Serve with a steaming cup of cafe au lait, and \u003cem>laissez les bons temps roulez!\u003c/em>\u003c/p>\n\u003ch3>Beignets\u003c/h3>\n\u003cp>\u003cem>Recipe adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0983859590/kqedorg-20\">World of Doughnuts: More than 50 Delectable Recipes from Around the Globe\u003c/a>, by Stephanie Rosenbaum.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can play around with the flavorings of these beignets as you wish. Instead of vanilla, try a tablespoon of orange flower water, found in Middle Eastern groceries, or 1/2 teaspoon freshly grated nutmeg. \u003c/p>\n\u003cp>\u003cem>Makes about 14 beignets\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78528\" class=\"wp-caption aligncenter\" style=\"max-width: 2216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet1.gif\" alt=\"Beignet ingredients. Photo: Stephanie Rosenbaum\" width=\"2216\" height=\"1794\" class=\"size-full wp-image-78528\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignet ingredients. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tsp active dry yeast, dissolved in 1 tbsp warm water\u003c/li>\n\u003cli>2 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>3/4 tsp salt\u003c/li>\n\u003cli>1/2 cup milk\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 egg, beaten\u003c/li>\n\u003cli>1/2 vanilla bean, split, or 2 tsp vanilla extract\u003c/li>\n\u003cli>Vegetable oil for frying\u003c/li>\n\u003cli>Powdered sugar for dusting\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a small saucepan, heat milk and butter until milk is hot but not boiling and butter is melted. If using vanilla bean, scrape seeds into milk with the tip of a knife. Set aside.\u003c/p>\n\u003cp>2. In a large bowl, whisk flour, sugar, and salt together. Pour in hot milk and stir into a clumpy dough. Add egg, yeast, and vanilla extract if using. Stir well, then knead gently a few times to make a rough dough. Cover with a towel and set aside in a warm place for 1 hour, until doubled in bulk. \u003c/p>\n\u003cfigure id=\"attachment_78529\" class=\"wp-caption aligncenter\" style=\"max-width: 2270px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet5.gif\" alt=\"Squares of dough ready to fry. Photo: Stephanie Rosenbaum\" width=\"2270\" height=\"1678\" class=\"size-full wp-image-78529\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squares of dough ready to fry. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>3. Pat dough into a rectangle about 1/2-inch thick. Cut into roughly even squares, about 2\"x 2\". Spread out a baking sheet, cover with towel and return to warm place to rise for another 15-20 minutes. \u003c/p>\n\u003cp>4. While beignets are rising, heat the oil. Fill a wide, heavy saucepan or Dutch oven with oil to a depth of about 4 inches. Heat over medium-high heat to 365ºF, checking frequently with an instant-read digital thermometer. \u003c/p>\n\u003cfigure id=\"attachment_78530\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet6.gif\" alt=\"Beignets frying. Photo: Stephanie Roseumbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78530\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets frying. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>5. When oil is hot, reduce heat to medium and add beignets in batches, about 4 to 6 at a time depending on the size of your pan. The beignets will sink, then float to the top. Fry for about 60 to 90 seconds, until golden brown, then flip over to fry the other side. When both sides are golden, remove to a cooling rack. Fry remaining beignets.\u003c/p>\n\u003cfigure id=\"attachment_78531\" class=\"wp-caption aligncenter\" style=\"max-width: 2560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Beignet9.gif\" alt=\"Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\" width=\"2560\" height=\"1920\" class=\"size-full wp-image-78531\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Almost done and ready for powdered sugar. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>6. Transfer beignets to a serving plate. Using a fine-mesh strainer, shake powdered sugar over beignets to coat. Serve immediately--beignets are best when still warm. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Conversation with the Top Dog Guy",
"title": "A Conversation with the Top Dog Guy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78484\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\" alt=\"Top Dog Guy. Photo: Sam La Rockwell\" width=\"659\" height=\"439\" class=\"size-full wp-image-78484\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog Guy. Photo: Sam La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Max Gibson, \u003ca href=\"http://oaklandlocal.com/2014/02/the-top-dog-guy/\" target=\"_blank\">Oakland Local\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>It was out of the corner of my eye that I noticed him. “Holy crap, that’s the dude from \u003ca href=\"http://www.topdoghotdogs.com/\" target=\"_blank\">Top Dog\u003c/a>,” I thought to myself as I drove up Franklin Street through Downtown Oakland. It was almost like seeing a superhero out of character, like a quasi-celebrity sighting.\u003c/p>\n\u003cp>Beloved by many for its dedication to quality sausages, Top Dog has grown into a staple of the Bay Area since its inception. With four locations scattered throughout Oakland and Berkeley, by far and away the most notable, nostalgic and revered Top Dog establishment lies at the corner of Durant and Bowditch, conveniently nestled within the geographic sphere of UC Berkeley. One of the definitive go-to’s when it comes to late night food excursions, Top Dog holds a special place in the memories of most folks who came up in or around Berkeley.\u003c/p>\n\u003cp>Seminal to many Top Dog experiences are the interactions with the employees, but one such employee stands out over the others. Often polarizing and hardly forgettable, Top Dog’s most memorable figure chose to remain nameless for the purposes of our interview. But for the past 23 years, depending on the circumstance, most of the restaurant’s late-night patrons have felt either the charisma or the wrath of the man known most commonly as “The Top Dog Guy.”\u003c/p>\n\u003cp>When I saw him walking his two dogs as I drove down the street that sunny morning, I had to pull over. “I got to ask him for an interview,” I thought. “At the least show him love for serving me hot dogs for the last decade and a half.” As I hopped out of the car to approach him, I noticed that one of his dogs was relieving itself.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Hey, my name’s Max,” I said as I got close. My timing couldn’t have been more off, as he crouched down to pick up his dog’s poop. We were both a bit flustered. Somehow, with poop in hand, and me grossly double-parked, we managed to exchange information, and set up a time for coffee. Having spent so many memorable teenage nights outside Top Dog’s doors, it seemed only appropriate to pick the brain of the man behind the counter.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>So what’s the anatomy of a Top Dog? You serve a quality product in 13 varieties, but what’s the magic in it? And what’s good with that bun?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The bun is a big part of the success, man. The thing that we shoot for with the bun is finding a bun that is light enough so that it doesn’t overshadow the dog, so your teeth can sink into it but you don’t have to chew the bun. You don’t want to spend most of your time chewing the bun. So instead of sourdough, we use a French Roll, which is much softer and will almost melt in your mouth.\u003c/p>\n\u003cp>You want to get it so that when you toast it up, it’s light and toasty on the outside, but soft on the inside, so we use sesame seeds on the exterior to allow the top to toast without burning all the way through. The sesame seeds absorb some of the heat from the toasting process.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s a process to say the least. How long have you been working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A long time, man. Long enough to see a kid go from junior high, all the way through college, law school and his profession and is still coming to me for food. And coming in and bringing their folks, when they wanna tell their friends, “Hey this is what Berkeley is like.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How does that make you feel?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It makes me feel like I’ve done a good job. You know I’ve worked at my job for a really long time…\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About how long?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>About 23 years now. I started my freshman year of college. I can remember the date because it was four weeks into the semester when I got that letter that I owed the dorms money. So I had to come up with a way to pay them the extra money that my student loans would not. That’s when I started working at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About what year was this?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>1990.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What was Top Dog like back then? I was three, but was Top Dog in the same location? Was it as popular? What was the environment like when you first started?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s funny, but what happened going into the 90’s was that our business at Top Dog probably reached its lowest point. A lot of it had to do with a big mad cow scare in America at the time. It totally rocked the beef world. At the same time there was also a growing vegetarian movement, and being the typical Berkeley hippie campus that is was, a certain percentage of students at least gave lip service to being vegetarian. Every freshman wanted to claim that they were a vegetarian. It was the PC thing to do at the time. So the mid-’90s were kind of slow at Top Dog.\u003c/p>\n\u003cfigure id=\"attachment_78485\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\" alt=\"Top Dog. Photo: Scott La Rockwell\" width=\"300\" height=\"199\" class=\"size-full wp-image-78485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>How would you describe working there during that time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It was good. But around ’97-’98 I fell into something that I refer to as the 7-year itch that Top Dog employees get. At that store, being where it is, we tend to get a lot of college employees, with students working their way through college. For a number of reasons someone will get a job their freshman or sophomore year and will work throughout their whole college career. A chill job with four stores, it’s easy to build a schedule around your classes. The pay, flexibility and freedom is really attractive, particularly to more independent minded individuals.\u003c/p>\n\u003cp>The first three years, while they’re in college, they love the job and they’re great at the job. Then they graduate with high hopes, having graduated from one of the best public universities in the country. So you graduate and sort of expect the world to be open to you, and it is not.\u003c/p>\n\u003cp>It dawned on me then that this idea that, just because you go to a good school and come out with your college education, there’s gonna be this $70,000 job just waiting for you, where you’re sitting at an office desk pushing paper–is over. That dream is no longer accessible.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s crazy that you saw that then. I graduated in 2009, and a lot of peers, (myself included) still held onto that expectation. That sense of entitlement, where just because you went to a good school you’ll get a good job. To see that coming in 1994 is incredible.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[As an employee] you’re sitting there working, and night after night you’re serving these college students who are filled with so much promise and enthusiasm for the future… and you begin to realize that although there are opportunities out there, there isn’t a plethora of opportunities; the world is just hard. So how do you reconcile that when you’re working every night serving these kids who are so full of hope?\u003c/p>\n\u003cp>You don’t see the kids who move home, or drop out because times are rough. What you do notice are the kids who graduate and then do come back, and they’re so happy with their professional job. It can wear on people, so I’ve come to refer to it as the seven-year itch, and it’s broken many a Top Dog employee.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like about working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>There’s this perception in America that a truly educated man wouldn’t work with their hands. That somehow that’s beneath them, because an educated person uses their mind… But why is a person that works with their hands any less intelligent than one that sits at a desk?\u003c/p>\n\u003cp>What ever happened to being a good honest person, who does a good job and is proud of the work they do to make a living? What ever happened to that? There’s nothing wrong with getting dirty and sweaty at work. That’s what showers are for… Whether I’m a garbage man, a carpenter, or a brick layer says nothing about the thoughts that go through my head and what I think of the world…\u003c/p>\n\u003cp>The one con I have that still persists to this day, is that many people that come into my work see me as some uneducated black man, slaving away at some job. That was the big thing in the negative column, but that’s the only thing.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Really the only thing… That’s pretty good.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well I mean you’ve got to deal with some assholes every once in a while.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How do you deal with that?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well an asshole can ruin your night if you let them. But I’m serving 500 people over the course of a night so that doesn’t mean everybody’s an asshole. It’s not like the asshole goes in the negative column because there’s really not that many of them.\u003c/p>\n\u003cp>On the big football nights you know you’re gonna be busy and it’s easy to let one asshole get to you, and then you become short or irritable with other paying customers. So on those nights I just take a moment to go “Woosah…Woooosahhh.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What does “Woosah” do?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s a meditation term to breathe and relax. I can’t let myself get so worked up about what may happen that I then make it happen.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Yeah man, because to be honest, I’ve seen you go bad on more than a couple people in the 10 or so years I’ve been coming to Top Dog… On some, “Let me just get my Top Dog and get out of this dude’s way…”\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I can’t fake it… Any mood I’m in is the mood I’m gonna be in at work. It’s spontaneous, whatever comes off. What I can work on though is what I call “The Hulk.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>The Hulk?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You’re familiar with The Hulk. Let me give you an example: it’s a Friday night and I’m kinda stressed because I know it’s gonna be a busy night. I’m doing my thing trying to get the shop up and running. But for a number of reasons I can’t get ahead of the pace of the way things are going because of the flow. Some nights you start off slow and get hit hard at midnight. Other nights, you’re swamped the whole way through.\u003c/p>\n\u003cp>So what happens is that if I can’t get ahead, I get stressed–and unlike other employees, I’m a perfectionist at my job. I can’t half-ass through anything. When I’m behind that counter my grill has to be stocked, and everything needs to be in the right order. And then sure enough, 11 o’clock comes and someone comes in asking, “Well what does a kielbasa taste like? What do you recommend?” And then the line starts piling up. And then the asshole comes in and think they’re going to make demands, “Where’s my Top Dog?! I ordered before him!” etc. etc. And then that’s when you snap.\u003c/p>\n\u003cp>“No you fuckin’ didn’t! You think I don’t know what’s going on? Does it look like I’m fuckin’ wingin’ it? Does it look like this is my first fuckin’ day? Shut the fuck up and eat, or you can take your money back and get the hell out. Make a decision right now….!” That’s The Hulk. And he comes out because the tipping point happens and Bruce Banner goes away. Now you’re forced to deal with The Hulk. You asked for him you got him. And the thing with The Hulk, is that you can’t put The Hulk back in a box. Once The Hulk has been released, you have to let it run its course. There is nothing you can do until his hunger has been satiated. Which means it’s gonna be that way for as long as the store is crowded, or until I can step outside and smoke myself a bowl.\u003c/p>\n\u003cp>It’s funny the green makes the green go away. (Laughs)\u003c/p>\n\u003cfigure id=\"attachment_78486\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\" alt=\"Customers waiting at Top Dog. Photo: Scott La Rockwell\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers waiting at Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>I feel it. I feel it.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Have you ever taken into consideration the fact that The Hulk may come out, but then there are people in line that have never been to Top Dog, and their first time interacting with the Top Dog establishment is getting a quality dog from The Hulk?\u003c/p>\n\u003cp>I very much consider it. Because when you’re done with work and you lay down to go to sleep your mind’s still racing from the night’s work. And what happens is I’ll run through the night in my head. Sometimes it’s actually the people who pissed you off that you remember. But I can honestly say that more times than not, if The Hulk came out, what plays in my mind is that customer who got The Hulk who didn’t deserve it. And I think, “Damn, if only I could’ve calmed down and acted with a little more patience.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Do other employees deal with annoying customers in a similar way to you?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve taken on maybe eight Padawans in my tenure at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What’s a Padawan?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You familiar with Star Wars?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>No but my dad is…\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A Padawan is a young Jedi in training. Not to boast, but I am extremely good at my job. I can say with not a lot of humility that I’m the best that’s ever done my job. We’ve had some characters come in for a few years and hold it down, maybe 14 years. But I can say that I am more recognized and more well known than any of those people. I do my job spectacularly.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Does that give you a sense of pride?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It does because I’m someone who believes that anything can be an art. If you are going to do something you can make an art out of it. You can be an artist and be a builder. You can be an artist and make food. Anything that we do can be turned into an art if you do it with pride, skill dedication and true emotion.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>When you do something with integrity.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Yes, integrity. Whether you’re building a skyscraper or running a newspaper, it becomes something that connects us when it has another person’s real emotion in it. How can it not?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like to do in your spare time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>After 23 years I don’t have that much spare time. But when I do, I spend it with my dogs, or I’m watching MSNBC. Got a huge crush on Rachel Maddow.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you think you’ll remember about your time at Top Dog once you’re done?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve been in places all over, from Chicago to Hawaii, and I’ve had people recognize me from Top Dog. And the nice thing about that is knowing that I made an impression on them–that they remembered the experience. The combination of our service, the environment and the product is like a show of sorts. When I’m behind that counter I’m putting on a show, and it’s nice knowing that the show was appreciated.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This interview was originally written by Max Gibson for Wine & Bowties. For more feature articles visit \u003ca href=\"http://wineandbowties.com/\" target=\"_blank\">www.wineandbowties.com\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "Max Gibson talks to \"The Top Dog Guy\" about working there for 23 years, watching college kids come and go, and how to deal with jerks.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78484\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog.jpg\" alt=\"Top Dog Guy. Photo: Sam La Rockwell\" width=\"659\" height=\"439\" class=\"size-full wp-image-78484\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog Guy. Photo: Sam La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Max Gibson, \u003ca href=\"http://oaklandlocal.com/2014/02/the-top-dog-guy/\" target=\"_blank\">Oakland Local\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>It was out of the corner of my eye that I noticed him. “Holy crap, that’s the dude from \u003ca href=\"http://www.topdoghotdogs.com/\" target=\"_blank\">Top Dog\u003c/a>,” I thought to myself as I drove up Franklin Street through Downtown Oakland. It was almost like seeing a superhero out of character, like a quasi-celebrity sighting.\u003c/p>\n\u003cp>Beloved by many for its dedication to quality sausages, Top Dog has grown into a staple of the Bay Area since its inception. With four locations scattered throughout Oakland and Berkeley, by far and away the most notable, nostalgic and revered Top Dog establishment lies at the corner of Durant and Bowditch, conveniently nestled within the geographic sphere of UC Berkeley. One of the definitive go-to’s when it comes to late night food excursions, Top Dog holds a special place in the memories of most folks who came up in or around Berkeley.\u003c/p>\n\u003cp>Seminal to many Top Dog experiences are the interactions with the employees, but one such employee stands out over the others. Often polarizing and hardly forgettable, Top Dog’s most memorable figure chose to remain nameless for the purposes of our interview. But for the past 23 years, depending on the circumstance, most of the restaurant’s late-night patrons have felt either the charisma or the wrath of the man known most commonly as “The Top Dog Guy.”\u003c/p>\n\u003cp>When I saw him walking his two dogs as I drove down the street that sunny morning, I had to pull over. “I got to ask him for an interview,” I thought. “At the least show him love for serving me hot dogs for the last decade and a half.” As I hopped out of the car to approach him, I noticed that one of his dogs was relieving itself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Hey, my name’s Max,” I said as I got close. My timing couldn’t have been more off, as he crouched down to pick up his dog’s poop. We were both a bit flustered. Somehow, with poop in hand, and me grossly double-parked, we managed to exchange information, and set up a time for coffee. Having spent so many memorable teenage nights outside Top Dog’s doors, it seemed only appropriate to pick the brain of the man behind the counter.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>So what’s the anatomy of a Top Dog? You serve a quality product in 13 varieties, but what’s the magic in it? And what’s good with that bun?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>The bun is a big part of the success, man. The thing that we shoot for with the bun is finding a bun that is light enough so that it doesn’t overshadow the dog, so your teeth can sink into it but you don’t have to chew the bun. You don’t want to spend most of your time chewing the bun. So instead of sourdough, we use a French Roll, which is much softer and will almost melt in your mouth.\u003c/p>\n\u003cp>You want to get it so that when you toast it up, it’s light and toasty on the outside, but soft on the inside, so we use sesame seeds on the exterior to allow the top to toast without burning all the way through. The sesame seeds absorb some of the heat from the toasting process.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s a process to say the least. How long have you been working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A long time, man. Long enough to see a kid go from junior high, all the way through college, law school and his profession and is still coming to me for food. And coming in and bringing their folks, when they wanna tell their friends, “Hey this is what Berkeley is like.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How does that make you feel?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It makes me feel like I’ve done a good job. You know I’ve worked at my job for a really long time…\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About how long?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>About 23 years now. I started my freshman year of college. I can remember the date because it was four weeks into the semester when I got that letter that I owed the dorms money. So I had to come up with a way to pay them the extra money that my student loans would not. That’s when I started working at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>About what year was this?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>1990.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What was Top Dog like back then? I was three, but was Top Dog in the same location? Was it as popular? What was the environment like when you first started?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s funny, but what happened going into the 90’s was that our business at Top Dog probably reached its lowest point. A lot of it had to do with a big mad cow scare in America at the time. It totally rocked the beef world. At the same time there was also a growing vegetarian movement, and being the typical Berkeley hippie campus that is was, a certain percentage of students at least gave lip service to being vegetarian. Every freshman wanted to claim that they were a vegetarian. It was the PC thing to do at the time. So the mid-’90s were kind of slow at Top Dog.\u003c/p>\n\u003cfigure id=\"attachment_78485\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog2.jpg\" alt=\"Top Dog. Photo: Scott La Rockwell\" width=\"300\" height=\"199\" class=\"size-full wp-image-78485\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>How would you describe working there during that time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It was good. But around ’97-’98 I fell into something that I refer to as the 7-year itch that Top Dog employees get. At that store, being where it is, we tend to get a lot of college employees, with students working their way through college. For a number of reasons someone will get a job their freshman or sophomore year and will work throughout their whole college career. A chill job with four stores, it’s easy to build a schedule around your classes. The pay, flexibility and freedom is really attractive, particularly to more independent minded individuals.\u003c/p>\n\u003cp>The first three years, while they’re in college, they love the job and they’re great at the job. Then they graduate with high hopes, having graduated from one of the best public universities in the country. So you graduate and sort of expect the world to be open to you, and it is not.\u003c/p>\n\u003cp>It dawned on me then that this idea that, just because you go to a good school and come out with your college education, there’s gonna be this $70,000 job just waiting for you, where you’re sitting at an office desk pushing paper–is over. That dream is no longer accessible.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>That’s crazy that you saw that then. I graduated in 2009, and a lot of peers, (myself included) still held onto that expectation. That sense of entitlement, where just because you went to a good school you’ll get a good job. To see that coming in 1994 is incredible.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[As an employee] you’re sitting there working, and night after night you’re serving these college students who are filled with so much promise and enthusiasm for the future… and you begin to realize that although there are opportunities out there, there isn’t a plethora of opportunities; the world is just hard. So how do you reconcile that when you’re working every night serving these kids who are so full of hope?\u003c/p>\n\u003cp>You don’t see the kids who move home, or drop out because times are rough. What you do notice are the kids who graduate and then do come back, and they’re so happy with their professional job. It can wear on people, so I’ve come to refer to it as the seven-year itch, and it’s broken many a Top Dog employee.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like about working at Top Dog?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>There’s this perception in America that a truly educated man wouldn’t work with their hands. That somehow that’s beneath them, because an educated person uses their mind… But why is a person that works with their hands any less intelligent than one that sits at a desk?\u003c/p>\n\u003cp>What ever happened to being a good honest person, who does a good job and is proud of the work they do to make a living? What ever happened to that? There’s nothing wrong with getting dirty and sweaty at work. That’s what showers are for… Whether I’m a garbage man, a carpenter, or a brick layer says nothing about the thoughts that go through my head and what I think of the world…\u003c/p>\n\u003cp>The one con I have that still persists to this day, is that many people that come into my work see me as some uneducated black man, slaving away at some job. That was the big thing in the negative column, but that’s the only thing.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Really the only thing… That’s pretty good.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well I mean you’ve got to deal with some assholes every once in a while.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>How do you deal with that?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Well an asshole can ruin your night if you let them. But I’m serving 500 people over the course of a night so that doesn’t mean everybody’s an asshole. It’s not like the asshole goes in the negative column because there’s really not that many of them.\u003c/p>\n\u003cp>On the big football nights you know you’re gonna be busy and it’s easy to let one asshole get to you, and then you become short or irritable with other paying customers. So on those nights I just take a moment to go “Woosah…Woooosahhh.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What does “Woosah” do?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It’s a meditation term to breathe and relax. I can’t let myself get so worked up about what may happen that I then make it happen.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Yeah man, because to be honest, I’ve seen you go bad on more than a couple people in the 10 or so years I’ve been coming to Top Dog… On some, “Let me just get my Top Dog and get out of this dude’s way…”\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I can’t fake it… Any mood I’m in is the mood I’m gonna be in at work. It’s spontaneous, whatever comes off. What I can work on though is what I call “The Hulk.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>The Hulk?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You’re familiar with The Hulk. Let me give you an example: it’s a Friday night and I’m kinda stressed because I know it’s gonna be a busy night. I’m doing my thing trying to get the shop up and running. But for a number of reasons I can’t get ahead of the pace of the way things are going because of the flow. Some nights you start off slow and get hit hard at midnight. Other nights, you’re swamped the whole way through.\u003c/p>\n\u003cp>So what happens is that if I can’t get ahead, I get stressed–and unlike other employees, I’m a perfectionist at my job. I can’t half-ass through anything. When I’m behind that counter my grill has to be stocked, and everything needs to be in the right order. And then sure enough, 11 o’clock comes and someone comes in asking, “Well what does a kielbasa taste like? What do you recommend?” And then the line starts piling up. And then the asshole comes in and think they’re going to make demands, “Where’s my Top Dog?! I ordered before him!” etc. etc. And then that’s when you snap.\u003c/p>\n\u003cp>“No you fuckin’ didn’t! You think I don’t know what’s going on? Does it look like I’m fuckin’ wingin’ it? Does it look like this is my first fuckin’ day? Shut the fuck up and eat, or you can take your money back and get the hell out. Make a decision right now….!” That’s The Hulk. And he comes out because the tipping point happens and Bruce Banner goes away. Now you’re forced to deal with The Hulk. You asked for him you got him. And the thing with The Hulk, is that you can’t put The Hulk back in a box. Once The Hulk has been released, you have to let it run its course. There is nothing you can do until his hunger has been satiated. Which means it’s gonna be that way for as long as the store is crowded, or until I can step outside and smoke myself a bowl.\u003c/p>\n\u003cp>It’s funny the green makes the green go away. (Laughs)\u003c/p>\n\u003cfigure id=\"attachment_78486\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/topdog3.jpg\" alt=\"Customers waiting at Top Dog. Photo: Scott La Rockwell\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers waiting at Top Dog. Photo: Scott La Rockwell\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>I feel it. I feel it.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Have you ever taken into consideration the fact that The Hulk may come out, but then there are people in line that have never been to Top Dog, and their first time interacting with the Top Dog establishment is getting a quality dog from The Hulk?\u003c/p>\n\u003cp>I very much consider it. Because when you’re done with work and you lay down to go to sleep your mind’s still racing from the night’s work. And what happens is I’ll run through the night in my head. Sometimes it’s actually the people who pissed you off that you remember. But I can honestly say that more times than not, if The Hulk came out, what plays in my mind is that customer who got The Hulk who didn’t deserve it. And I think, “Damn, if only I could’ve calmed down and acted with a little more patience.”\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Do other employees deal with annoying customers in a similar way to you?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve taken on maybe eight Padawans in my tenure at Top Dog.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What’s a Padawan?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>You familiar with Star Wars?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>No but my dad is…\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>A Padawan is a young Jedi in training. Not to boast, but I am extremely good at my job. I can say with not a lot of humility that I’m the best that’s ever done my job. We’ve had some characters come in for a few years and hold it down, maybe 14 years. But I can say that I am more recognized and more well known than any of those people. I do my job spectacularly.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Does that give you a sense of pride?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It does because I’m someone who believes that anything can be an art. If you are going to do something you can make an art out of it. You can be an artist and be a builder. You can be an artist and make food. Anything that we do can be turned into an art if you do it with pride, skill dedication and true emotion.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>When you do something with integrity.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Yes, integrity. Whether you’re building a skyscraper or running a newspaper, it becomes something that connects us when it has another person’s real emotion in it. How can it not?\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you like to do in your spare time?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>After 23 years I don’t have that much spare time. But when I do, I spend it with my dogs, or I’m watching MSNBC. Got a huge crush on Rachel Maddow.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What do you think you’ll remember about your time at Top Dog once you’re done?\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I’ve been in places all over, from Chicago to Hawaii, and I’ve had people recognize me from Top Dog. And the nice thing about that is knowing that I made an impression on them–that they remembered the experience. The combination of our service, the environment and the product is like a show of sorts. When I’m behind that counter I’m putting on a show, and it’s nice knowing that the show was appreciated.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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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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"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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},
"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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"snap-judgment": {
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