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"content": "\u003cp>What's the newest neighborhood to find your local food artisans and innovators setting up shop? Sure, there's action across the bridge in Oakland and Richmond, but in San Francisco, the action has moved south as rents have climbed, and now, Bayview is supporting a fresh crop of small-scale, community-minded entrepreneurs dedicated to deliciousness. \u003c/p>\n\u003cfigure id=\"attachment_71800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\" alt=\"PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>A great way to sample what's cooking on the southeast side of the city is to head to the new \u003ca href=\"https://www.facebook.com/events/730837353596566/\">Pop-Up Community Market @Market on Third\u003c/a>, now open every Thursday from 5-7:30pm. Bay Area Bites dropped in on a recent Thursday when there was an extra-lively crowd on hand, thanks to the monthly music and arts \u003ca href=\"https://www.facebook.com/3rdOnThird\">3rd on Third\u003c/a> event happening at the same time. 3rd on Third, presented by the San Francisco Arts Commission with support from San Francisco Public Utilities Commission, the Bayview Merchants Association, and the Bayview Opera House, is a monthly music and arts festival that takes place on Third Street around Oakdale and Palou Streets on the third Thursday of the month. The next one is scheduled for Oct 17. \u003c/p>\n\u003cp>Every Thursday, half a dozen small food artisans set up shop in this bright blue-fronted shop with its sleek aluminum-lettered MARKET sign, sampling and selling everything from homemade soup and bread to chicken salad and Ethiopian injera wraps. According to Pop-Up Community Market organizer Jamila Newton, who works for \u003ca href=\"http://www.andreabakerconsulting.com\">Andrea Baker Consulting\u003c/a>, permits for the food artisans at the Market are in place for the next 12 weeks. \u003c/p>\n\u003cblockquote>\u003cp>\"We really want to engage the community, with an emphasis on businesses and musicians that are members of the Bayview community.\"\u003c/p>\u003c/blockquote>\n\u003cp>And while Newton is proud of the project's new website, \u003ca href=\"http://www.bayviewunderground.wordpress.com\">Bayview Underground Food Scene\u003c/a>, she's also looking to reach out beyond social media, into local churches and other gathering places to reach residents who don't have email addresses or home computers. \u003c/p>\n\u003cfigure id=\"attachment_71802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\" alt=\"Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Xan DeVoss's \u003ca href=\"http://foxandlionbread.com/\">Fox and Lion Bread Co.\u003c/a> is a one-woman bread baking operation. Rather than selling wholesale or opening her own bakery, she's taking a page from the city's popular veggie-box drop-offs and offering her own community-supported bread subscription. Since January, she's been making 80 to 100 loaves every Wednesday in a kitchen in Hayes Valley, then dropping the loaves off for pickup by customers in locations around the Lower Haight, Bernal Heights, Mission, mid-Market and Inner Richmond neighborhoods the following day. A self-taught baker, she makes her loaves using a natural levain starter and works with \u003ca href=\"http://grassvalleygrains.com/\">Grass Valley Grains\u003c/a> owner Reed Hamilton to source freshly milled, California-grown wheat, rye, and other grains. For DeVoss, bread is where the farmer, miller, baker, and consumer can all come together in one chewy, tasty bite. On occasion, there's also delicious Earl's Bread, made right in the neighborhood. \u003c/p>\n\u003cfigure id=\"attachment_71796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\" alt=\"Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Once you've got your bread, step over to \u003ca href=\"https://www.facebook.com/pages/Comfort-Foods-National-Inc/107842212594062\">Comfort Foods National\u003c/a>, where Angelique Tompkins and her son, John Tompkins, are selling their yogurt-dressed chicken salad in three styles: citrus-apricot-almond, curry cranberry pecan, and mesquite-smoked with cocoa, chiles, and corn. Or try some Ethiopian injera rolls from \u003ca href=\"http://www.ejisethiopian.com\">Eji's Ethiopian\u003c/a>, run by Eji Atlaw. Atlaw, a graduate of La Cocina's entrepreneurship program,now has her own space in the 331 Cortland Marketplace in Bernal Heights. \"Part of my vision is to go to underserved communities,\" said Atlaw.\u003c/p>\n\u003cfigure id=\"attachment_71798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\" alt=\"Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Cynthia Toliver of \u003ca href=\"http://toliverworks.blogspot.com/\">Toliverworks\u003c/a> got her start as an entrepreneur through \u003ca href=\"http://www.womensinitiative.org/index.htm\">WISE\u003c/a>, where she was named graduate of the year. A longtime chef and caterer, she now sells her soups to Zero Cater as well as to other businesses in the area. Look for her hearty corn chowder, chicken soup, and \"cauliflower in Japan\" soup, made with cauliflower, Japanese yam, ghee, and spices. \u003c/p>\n\u003cfigure id=\"attachment_71797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\" alt=\"Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>When the Market gets its beer and wine license, Barbara Gratta plans to start pouring her Bayview-made \u003ca href=\"http://www.grattawines.com/\">Gratta Wines\u003c/a>. Gratta sources her grapes predominantly from vineyards in Sonoma's Dry Creek Valley, then crushes, ferments, and bottles her wines in a 300-foot space in the neighborhood. A true \u003ca href=\"http://en.wikipedia.org/wiki/Garagistes\">\u003cem>garagiste\u003c/em>\u003c/a>, with the purple-stained fingers to prove it, Gratta turns out about 100 cases a year, including Zinfandel, Cabernet Sauvignon, and a \"Garage Blend\"--the 2012 is a mix of Sangiovese (70%), Cabernet (20%), and Petit Syrah (10%). As part of 3rd on Third festivities, she was pouring red wine in the courtyard outside the Bayview Opera House, as a live band played and neighbors dug into hearty plates of barbecued chicken, greens, cornbread, red beans and rice from local catering company A Taste of Black Cuisine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/events/730837353596566/\">Pop-Up Community Market @Market on Third\u003c/a>, 4634 Third St, San Francisco. Thursdays 5-7:30pm. \u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's the newest neighborhood to find your local food artisans and innovators setting up shop? Sure, there's action across the bridge in Oakland and Richmond, but in San Francisco, the action has moved south as rents have climbed, and now, Bayview is supporting a fresh crop of small-scale, community-minded entrepreneurs dedicated to deliciousness. \u003c/p>\n\u003cfigure id=\"attachment_71800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/market-exterior1000.jpg\" alt=\"PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">PopUp Community Market @ Market on Third. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>A great way to sample what's cooking on the southeast side of the city is to head to the new \u003ca href=\"https://www.facebook.com/events/730837353596566/\">Pop-Up Community Market @Market on Third\u003c/a>, now open every Thursday from 5-7:30pm. Bay Area Bites dropped in on a recent Thursday when there was an extra-lively crowd on hand, thanks to the monthly music and arts \u003ca href=\"https://www.facebook.com/3rdOnThird\">3rd on Third\u003c/a> event happening at the same time. 3rd on Third, presented by the San Francisco Arts Commission with support from San Francisco Public Utilities Commission, the Bayview Merchants Association, and the Bayview Opera House, is a monthly music and arts festival that takes place on Third Street around Oakdale and Palou Streets on the third Thursday of the month. The next one is scheduled for Oct 17. \u003c/p>\n\u003cp>Every Thursday, half a dozen small food artisans set up shop in this bright blue-fronted shop with its sleek aluminum-lettered MARKET sign, sampling and selling everything from homemade soup and bread to chicken salad and Ethiopian injera wraps. According to Pop-Up Community Market organizer Jamila Newton, who works for \u003ca href=\"http://www.andreabakerconsulting.com\">Andrea Baker Consulting\u003c/a>, permits for the food artisans at the Market are in place for the next 12 weeks. \u003c/p>\n\u003cblockquote>\u003cp>\"We really want to engage the community, with an emphasis on businesses and musicians that are members of the Bayview community.\"\u003c/p>\u003c/blockquote>\n\u003cp>And while Newton is proud of the project's new website, \u003ca href=\"http://www.bayviewunderground.wordpress.com\">Bayview Underground Food Scene\u003c/a>, she's also looking to reach out beyond social media, into local churches and other gathering places to reach residents who don't have email addresses or home computers. \u003c/p>\n\u003cfigure id=\"attachment_71802\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/xan-devoss-fox-lion-bread1000.jpg\" alt=\"Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71802\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xan DeVoss of Fox & Lion Bread. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Xan DeVoss's \u003ca href=\"http://foxandlionbread.com/\">Fox and Lion Bread Co.\u003c/a> is a one-woman bread baking operation. Rather than selling wholesale or opening her own bakery, she's taking a page from the city's popular veggie-box drop-offs and offering her own community-supported bread subscription. Since January, she's been making 80 to 100 loaves every Wednesday in a kitchen in Hayes Valley, then dropping the loaves off for pickup by customers in locations around the Lower Haight, Bernal Heights, Mission, mid-Market and Inner Richmond neighborhoods the following day. A self-taught baker, she makes her loaves using a natural levain starter and works with \u003ca href=\"http://grassvalleygrains.com/\">Grass Valley Grains\u003c/a> owner Reed Hamilton to source freshly milled, California-grown wheat, rye, and other grains. For DeVoss, bread is where the farmer, miller, baker, and consumer can all come together in one chewy, tasty bite. On occasion, there's also delicious Earl's Bread, made right in the neighborhood. \u003c/p>\n\u003cfigure id=\"attachment_71796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/angelique-john-thompkins-comfortfood1000.jpg\" alt=\"Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angelique and John Tompkins of Comfort Foods. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Once you've got your bread, step over to \u003ca href=\"https://www.facebook.com/pages/Comfort-Foods-National-Inc/107842212594062\">Comfort Foods National\u003c/a>, where Angelique Tompkins and her son, John Tompkins, are selling their yogurt-dressed chicken salad in three styles: citrus-apricot-almond, curry cranberry pecan, and mesquite-smoked with cocoa, chiles, and corn. Or try some Ethiopian injera rolls from \u003ca href=\"http://www.ejisethiopian.com\">Eji's Ethiopian\u003c/a>, run by Eji Atlaw. Atlaw, a graduate of La Cocina's entrepreneurship program,now has her own space in the 331 Cortland Marketplace in Bernal Heights. \"Part of my vision is to go to underserved communities,\" said Atlaw.\u003c/p>\n\u003cfigure id=\"attachment_71798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/eji-atlaw-ejis-ethiopian1000.jpg\" alt=\"Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eji Atlaw of Eji’s Ethiopian. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Cynthia Toliver of \u003ca href=\"http://toliverworks.blogspot.com/\">Toliverworks\u003c/a> got her start as an entrepreneur through \u003ca href=\"http://www.womensinitiative.org/index.htm\">WISE\u003c/a>, where she was named graduate of the year. A longtime chef and caterer, she now sells her soups to Zero Cater as well as to other businesses in the area. Look for her hearty corn chowder, chicken soup, and \"cauliflower in Japan\" soup, made with cauliflower, Japanese yam, ghee, and spices. \u003c/p>\n\u003cfigure id=\"attachment_71797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cynthia-toliver-toliverworks1000.jpg\" alt=\"Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cynthia Toliver of Toliverworks. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>When the Market gets its beer and wine license, Barbara Gratta plans to start pouring her Bayview-made \u003ca href=\"http://www.grattawines.com/\">Gratta Wines\u003c/a>. Gratta sources her grapes predominantly from vineyards in Sonoma's Dry Creek Valley, then crushes, ferments, and bottles her wines in a 300-foot space in the neighborhood. A true \u003ca href=\"http://en.wikipedia.org/wiki/Garagistes\">\u003cem>garagiste\u003c/em>\u003c/a>, with the purple-stained fingers to prove it, Gratta turns out about 100 cases a year, including Zinfandel, Cabernet Sauvignon, and a \"Garage Blend\"--the 2012 is a mix of Sangiovese (70%), Cabernet (20%), and Petit Syrah (10%). As part of 3rd on Third festivities, she was pouring red wine in the courtyard outside the Bayview Opera House, as a live band played and neighbors dug into hearty plates of barbecued chicken, greens, cornbread, red beans and rice from local catering company A Taste of Black Cuisine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "What Are the Most Popular Crowdfunded Food Projects?",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71399\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\" alt=\"Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: Dominic Torrell/Flickr\" width=\"640\" height=\"381\" class=\"size-full wp-image-71399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: \u003ca href=\"http://www.flickr.com/photos/98800997@N08/9628819344/in/photolist-fESdwC-ggsK9h-ggsZZR-ggsKCU-ggsKes-ggtqoi-affMtg-eZZGDz-ggsKof-ggsKm1-ggsZjx-ggsK61-ggt1uj-afiAby-a8nLk9-a8jU3P-a8nLtL-a8nLmd-a8jU9t-a8nLwd-f2owNa-bHmo42-burAkW-asUSUW-f7arq4-fUGLSp-cm9X9o-bzzsBA-bzzsxw-bzzsbL-bNu7oK-bzzs2j-bzzsrm-bNu6XH-bquD2Q-fa69RL-cm9X5L-cm9Y3s-extBUY-bPZPGF-bB6bEs-bB6bzL-bB6bN9-bB6bQY-faMAF7-9ygMCb-f2wp4e-9ydLDM-9ygMvm-9ygLr1-9ydMBg\">Dominic Torell/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Starting a restaurant can take $450,000 on average if the founders want to own the land and $250,000 even if they just lease it. That kind of money is not easy to come by.\u003c/p>\n\u003cp>That's why, with traditional financing for restaurateurs drying up, more and more food projects are turning to crowdfunding sources, according to \u003ca href=\"http://www.nytimes.com/2011/11/09/dining/new-restaurants-turn-to-the-public-for-cash.html?pagewanted=all&_r=0\">the New York Times\u003c/a>. Typically this has meant using sites like \u003ca href=\"http://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a> and \u003ca href=\"http://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> to introduce a project and ask people for the money to fund that project.\u003c/p>\n\u003cp>\u003cstrong>There are some key differences between the two giants in the crowdfunding space\u003c/strong>:\u003c/p>\n\u003cp>1. Kickstarter only releases funds for a project if they reach a set target funding goal. If that target isn't reached, then the money is all returned to the donors and the project gets nothing. Indiegogo has no such rule. However, because there is no target, there can also be less sense of urgency for Indiegogo donors.\u003c/p>\n\u003cp>2. Kickstarter only allows funding for creative projects, meaning that it isn't supposed to be used to start businesses or fund ongoing costs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. Kickstarter is significantly bigger and buzzier than any other platform out there -- with far more donors and more press coverage for projects.\u003c/p>\n\u003cfigure id=\"attachment_71382\" class=\"wp-caption aligncenter\" style=\"max-width: 657px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\" alt=\"Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\" width=\"657\" height=\"107\" class=\"size-full wp-image-71382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\u003c/figcaption>\u003c/figure>\n\u003cp>But, with the growing popularity of crowdfunding for food projects -- restaurants, wholesale food, food trucks -- food-specific crowdfunding sites, like Foodstart, Foodie Crowd Funding and Fun-dit, are popping up.\u003c/p>\n\u003cblockquote>\u003cp>\"Crowdfunding will be a key part of any small business,\" said Alex Sheshunoff, the founder of Foodstart. \"Restaurants have always received money from a basket of sources. Crowdfunding is part of that basket.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_71383\" class=\"wp-caption alignleft\" style=\"max-width: 254px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\" alt=\"Foodstart has attracted 140 food-focused projects. Image: Foodstart\" width=\"254\" height=\"75\" class=\"size-full wp-image-71383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodstart has attracted 140 food-focused projects. Image: Foodstart\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.foodstart.com/\" target=\"_blank\">Foodstart\u003c/a> launched earlier this summer as a platform for food and dining crowdfunding projects. Sheshunoff said that compared to the non-food-focused crowdfunding places Foodstart offers the ability for restaurants to fund smaller, practical, non-creative projects, like a new patio or menu expansion. Existing restaurants don't have to hit a funding target to raise money. Foodstart also provides backers with a rewards card that they can then redeem at the locations they donated to, which Sheshunoff said market research showed they wanted. The company provides that market research to the projects and connects projects with experts in the industry, like providing a consultation with dining industry lawyers. They're also about to launch, said Sheshunoff, help with getting traditional loans or using the crowdfunding as capital to get a larger loan.\u003c/p>\n\u003cp>Most importantly, though, Foodstart offers \"a community of people who feel passionately about food and dining,\" Sheshunoff said.\u003c/p>\n\u003cfigure id=\"attachment_71384\" class=\"wp-caption alignleft\" style=\"max-width: 286px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\" alt=\"Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\" width=\"286\" height=\"144\" class=\"size-full wp-image-71384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\u003c/figcaption>\u003c/figure>\n\u003cp>Foodstart isn't the only food-focused crowdfunding site that has popped up recently. \u003ca href=\"http://foodiecrowdfunding.com/\" target=\"_blank\">Foodie Crowd Funding\u003c/a>, which focuses on allowing existing restaurants to expand, and \u003ca href=\"http://fun-dit.com/\" target=\"_blank\">Fun-dit\u003c/a>, which focuses on food trucks and pop-up food stands, are also targeting the growing food crowdfunding space.\u003c/p>\n\u003cp>But, with these platforms still being new there aren't many projects (or many donors) on them yet. Foodstart has about 140 projects, with only one in the Bay Area: \u003ca href=\"http://www.foodstart.com/project/sheda\" target=\"_blank\">a Lebanese restaurant in Santa Rosa\u003c/a>. Foodie Crowd Funding also appears to have just one Northern California project: \u003ca href=\"http://foodiecrowdfunding.com/sponsors/eric-ross-winery/\" target=\"_blank\">a winery in Sonoma Valley\u003c/a>. Fun-dit has no active campaigns.\u003c/p>\n\u003cp>Because access to donors is still the most important part of any crowdfunded project, Kickstarter remains the most used of all the sites. The most popular food projects on Indiegogo have raised just a fraction of what the most popular food projects on Kickstarter have raised.\u003c/p>\n\u003cp>Some of the most popular Kickstarter food projects nationwide are actually based in the Bay Area. Food tech gadgets are trendy around here, with a San Francisco-based sous-vide cooking machine called the \u003ca href=\"http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen\" target=\"_blank\">Nomiku \u003c/a>raising $586,000 last summer. But, more traditional restaurants have been able to raise large amounts of money as well.\u003c/p>\n\u003cp>Here are some (but not all) of the most popular food-specific crowdfunded projects.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen?ref=live\" target=\"_blank\">Forage Kitchen\u003c/a>\u003c/strong>: A co-working food space in the Bay Area for people to use the kitchens, to take classes, to work on project or to put on events raised $156,502 last June. Iso Rabins, the founder of \u003ca href=\"http://foragesf.com/\" target=\"_blank\">ForageSF\u003c/a>, launched the project with rewards like dinners, t-shirts and membership in the co-working kitchen. Since the funding, he's been looking for a space.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste\" target=\"_blank\">Omnivore Salt\u003c/a>\u003c/strong>: A company to make organic salt, mixed with spices, from a family recipe raised $141,467 earlier in September (far more than its $30,000 goal).\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\" target=\"_blank\">Shakewell\u003c/a>\u003c/strong>: Launched by former Top Chef contestants Jennifer Biesty and Tim Nugent, \u003ca title=\"Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland\" href=\"http://ww2.kqed.org/bayareabites/2013/08/16/top-chefs-turn-to-kickstarter-to-open-shakewell-bar-and-kitchen-in-oakland/\" target=\"_blank\">Shakewell Bar and Kitchen\u003c/a> hopes to open in Oakland. In August, the duo raised $102,937.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico\" target=\"_blank\">Myriad Gastro Pub\u003c/a>\u003c/strong>: From Trish Tracey, who has worked at and opened Thirsty Bear Brewing Co. and Momo's, Myriad Gastro Pub will be a gastropub in SOMA. In May, the project raised $63,165.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>: When Chuck Siegel decided to re-open Charles Chocolates in the Mission, he raised $53,073 last summer. He now operates a retail shop and chocolate kitchen near 16th -- and you can \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/28/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video/\" target=\"_blank\">learn how to make chocolate truffles\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>While these projects have raised more money than most crowdfunded campaigns, plenty of food projects only need a few thousand dollars. Right now, if you visit a crowd-funding site, you'll see a wealth of food trucks looking for money. Sheshunoff said food trucks are about half their projects, because they have both a hard time getting funding and they need less capital.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Over 22,000 independent restaurants launch every year. That means there'll be lots of money needed -- and plenty of it will come from crowds.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71399\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9628819344_8b4c455e77_z.jpg\" alt=\"Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: Dominic Torrell/Flickr\" width=\"640\" height=\"381\" class=\"size-full wp-image-71399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crowdfunding can provide an additional source of start-up funds for restaurants, food trucks and kitchens. Photo: \u003ca href=\"http://www.flickr.com/photos/98800997@N08/9628819344/in/photolist-fESdwC-ggsK9h-ggsZZR-ggsKCU-ggsKes-ggtqoi-affMtg-eZZGDz-ggsKof-ggsKm1-ggsZjx-ggsK61-ggt1uj-afiAby-a8nLk9-a8jU3P-a8nLtL-a8nLmd-a8jU9t-a8nLwd-f2owNa-bHmo42-burAkW-asUSUW-f7arq4-fUGLSp-cm9X9o-bzzsBA-bzzsxw-bzzsbL-bNu7oK-bzzs2j-bzzsrm-bNu6XH-bquD2Q-fa69RL-cm9X5L-cm9Y3s-extBUY-bPZPGF-bB6bEs-bB6bzL-bB6bN9-bB6bQY-faMAF7-9ygMCb-f2wp4e-9ydLDM-9ygMvm-9ygLr1-9ydMBg\">Dominic Torell/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Starting a restaurant can take $450,000 on average if the founders want to own the land and $250,000 even if they just lease it. That kind of money is not easy to come by.\u003c/p>\n\u003cp>That's why, with traditional financing for restaurateurs drying up, more and more food projects are turning to crowdfunding sources, according to \u003ca href=\"http://www.nytimes.com/2011/11/09/dining/new-restaurants-turn-to-the-public-for-cash.html?pagewanted=all&_r=0\">the New York Times\u003c/a>. Typically this has meant using sites like \u003ca href=\"http://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a> and \u003ca href=\"http://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> to introduce a project and ask people for the money to fund that project.\u003c/p>\n\u003cp>\u003cstrong>There are some key differences between the two giants in the crowdfunding space\u003c/strong>:\u003c/p>\n\u003cp>1. Kickstarter only releases funds for a project if they reach a set target funding goal. If that target isn't reached, then the money is all returned to the donors and the project gets nothing. Indiegogo has no such rule. However, because there is no target, there can also be less sense of urgency for Indiegogo donors.\u003c/p>\n\u003cp>2. Kickstarter only allows funding for creative projects, meaning that it isn't supposed to be used to start businesses or fund ongoing costs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Kickstarter is significantly bigger and buzzier than any other platform out there -- with far more donors and more press coverage for projects.\u003c/p>\n\u003cfigure id=\"attachment_71382\" class=\"wp-caption aligncenter\" style=\"max-width: 657px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodiecrowdfunding.jpg\" alt=\"Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\" width=\"657\" height=\"107\" class=\"size-full wp-image-71382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodie Crowd Funding targets existing small restaurants. Image: Foodie Crowd Funding\u003c/figcaption>\u003c/figure>\n\u003cp>But, with the growing popularity of crowdfunding for food projects -- restaurants, wholesale food, food trucks -- food-specific crowdfunding sites, like Foodstart, Foodie Crowd Funding and Fun-dit, are popping up.\u003c/p>\n\u003cblockquote>\u003cp>\"Crowdfunding will be a key part of any small business,\" said Alex Sheshunoff, the founder of Foodstart. \"Restaurants have always received money from a basket of sources. Crowdfunding is part of that basket.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_71383\" class=\"wp-caption alignleft\" style=\"max-width: 254px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodstart.jpg\" alt=\"Foodstart has attracted 140 food-focused projects. Image: Foodstart\" width=\"254\" height=\"75\" class=\"size-full wp-image-71383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foodstart has attracted 140 food-focused projects. Image: Foodstart\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.foodstart.com/\" target=\"_blank\">Foodstart\u003c/a> launched earlier this summer as a platform for food and dining crowdfunding projects. Sheshunoff said that compared to the non-food-focused crowdfunding places Foodstart offers the ability for restaurants to fund smaller, practical, non-creative projects, like a new patio or menu expansion. Existing restaurants don't have to hit a funding target to raise money. Foodstart also provides backers with a rewards card that they can then redeem at the locations they donated to, which Sheshunoff said market research showed they wanted. The company provides that market research to the projects and connects projects with experts in the industry, like providing a consultation with dining industry lawyers. They're also about to launch, said Sheshunoff, help with getting traditional loans or using the crowdfunding as capital to get a larger loan.\u003c/p>\n\u003cp>Most importantly, though, Foodstart offers \"a community of people who feel passionately about food and dining,\" Sheshunoff said.\u003c/p>\n\u003cfigure id=\"attachment_71384\" class=\"wp-caption alignleft\" style=\"max-width: 286px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fundit.jpg\" alt=\"Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\" width=\"286\" height=\"144\" class=\"size-full wp-image-71384\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun-Dit provides crowdfunding for mobile food companies. Photo: Fun-Dit\u003c/figcaption>\u003c/figure>\n\u003cp>Foodstart isn't the only food-focused crowdfunding site that has popped up recently. \u003ca href=\"http://foodiecrowdfunding.com/\" target=\"_blank\">Foodie Crowd Funding\u003c/a>, which focuses on allowing existing restaurants to expand, and \u003ca href=\"http://fun-dit.com/\" target=\"_blank\">Fun-dit\u003c/a>, which focuses on food trucks and pop-up food stands, are also targeting the growing food crowdfunding space.\u003c/p>\n\u003cp>But, with these platforms still being new there aren't many projects (or many donors) on them yet. Foodstart has about 140 projects, with only one in the Bay Area: \u003ca href=\"http://www.foodstart.com/project/sheda\" target=\"_blank\">a Lebanese restaurant in Santa Rosa\u003c/a>. Foodie Crowd Funding also appears to have just one Northern California project: \u003ca href=\"http://foodiecrowdfunding.com/sponsors/eric-ross-winery/\" target=\"_blank\">a winery in Sonoma Valley\u003c/a>. Fun-dit has no active campaigns.\u003c/p>\n\u003cp>Because access to donors is still the most important part of any crowdfunded project, Kickstarter remains the most used of all the sites. The most popular food projects on Indiegogo have raised just a fraction of what the most popular food projects on Kickstarter have raised.\u003c/p>\n\u003cp>Some of the most popular Kickstarter food projects nationwide are actually based in the Bay Area. Food tech gadgets are trendy around here, with a San Francisco-based sous-vide cooking machine called the \u003ca href=\"http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen\" target=\"_blank\">Nomiku \u003c/a>raising $586,000 last summer. But, more traditional restaurants have been able to raise large amounts of money as well.\u003c/p>\n\u003cp>Here are some (but not all) of the most popular food-specific crowdfunded projects.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen?ref=live\" target=\"_blank\">Forage Kitchen\u003c/a>\u003c/strong>: A co-working food space in the Bay Area for people to use the kitchens, to take classes, to work on project or to put on events raised $156,502 last June. Iso Rabins, the founder of \u003ca href=\"http://foragesf.com/\" target=\"_blank\">ForageSF\u003c/a>, launched the project with rewards like dinners, t-shirts and membership in the co-working kitchen. Since the funding, he's been looking for a space.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/foragekitchen/forage-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste\" target=\"_blank\">Omnivore Salt\u003c/a>\u003c/strong>: A company to make organic salt, mixed with spices, from a family recipe raised $141,467 earlier in September (far more than its $30,000 goal).\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1285695829/omnivore-salta-family-recipe-that-makes-food-taste/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen\" target=\"_blank\">Shakewell\u003c/a>\u003c/strong>: Launched by former Top Chef contestants Jennifer Biesty and Tim Nugent, \u003ca title=\"Top Chefs Turn to Kickstarter to Open Shakewell Bar and Kitchen in Oakland\" href=\"http://ww2.kqed.org/bayareabites/2013/08/16/top-chefs-turn-to-kickstarter-to-open-shakewell-bar-and-kitchen-in-oakland/\" target=\"_blank\">Shakewell Bar and Kitchen\u003c/a> hopes to open in Oakland. In August, the duo raised $102,937.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/790520649/top-chefs-opening-shakewell-bar-and-kitchen/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico\" target=\"_blank\">Myriad Gastro Pub\u003c/a>\u003c/strong>: From Trish Tracey, who has worked at and opened Thirsty Bear Brewing Co. and Momo's, Myriad Gastro Pub will be a gastropub in SOMA. In May, the project raised $63,165.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/myriadgastropub/myriad-gastro-pub-coming-soon-to-san-francsico/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>: When Chuck Siegel decided to re-open Charles Chocolates in the Mission, he raised $53,073 last summer. He now operates a retail shop and chocolate kitchen near 16th -- and you can \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/28/making-chocolate-truffles-with-charles-chocolates-recipe-and-google-hangout-video/\" target=\"_blank\">learn how to make chocolate truffles\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"420\" src=\"http://www.kickstarter.com/projects/1544664899/the-return-of-charles-chocolates/widget/video.html\" frameborder=\"0\"> \u003c/iframe>\u003c/p>\n\u003cp>While these projects have raised more money than most crowdfunded campaigns, plenty of food projects only need a few thousand dollars. Right now, if you visit a crowd-funding site, you'll see a wealth of food trucks looking for money. Sheshunoff said food trucks are about half their projects, because they have both a hard time getting funding and they need less capital.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Over 22,000 independent restaurants launch every year. That means there'll be lots of money needed -- and plenty of it will come from crowds.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple",
"title": "Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\" alt=\"Shiva-Vishnu Temple in Livermore. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shiva-Vishnu Temple in Livermore. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F113492162\">\u003c/iframe>\u003c/p>\n\u003cp>It’s hard to overstate the awe and wonder you feel turning into the parking lot of the \u003ca href=\"http://www.livermoretemple.org/hints/\">Shiva-Vishnu Temple\u003c/a>. Rising incongruously from the quiet suburban streets of Livermore, the white, intricately carved spires of the main hall hint at another world within. Inside, as a priest chants from Vedic scriptures, a couple thousand devotees from all over the Bay Area make the rounds, visiting shrines for all the major Hindu gods.\u003c/p>\n\u003cfigure id=\"attachment_71465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\" alt=\"Ceremony worshipping Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceremony worshipping Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple boasts about 25,000 people on its email list, though many families regularly attend smaller temples close to home. They come to Shiva-Vishnu for the major celebrations. There are \u003ca href=\"http://www.usatemples.com/blog/list-of-all-hindu-temples-in-usa/\">more than 30 Hindu temples\u003c/a> in the Bay Area, and the number is \u003ca href=\"http://www.mercurynews.com/ci_18046364\">exploding\u003c/a>, along with the Asian Indian population, thanks to Silicon Valley.\u003c/p>\n\u003cfigure id=\"attachment_71473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\" alt=\"Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything in the temple is designed to focus the attention on engagement with the divine: the chanting of Vedic scriptures, the tinkling of bells, garlands of flowers, incense, and, of course, food. There are two commercial-sized kitchens on the temple grounds where food is prepared for the gods and the public. The cooks are devout volunteers from the community. In the sacred kitchen they wear dhoti, a traditional loincloth, and kum kum, or red powder, on their foreheads, reflecting the fact the cooking is a spiritual practice. Framed Vedic mantras are posted on the walls.\u003c/p>\n\u003cfigure id=\"attachment_71452\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\" alt=\"In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-71452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"71451,71455,71477,71454,71456,71476,71480,71497\"]\u003c/p>\n\u003cp>\"They are reciting the hymns when they are doing the cooking,\" \u003ca href=\"http://www.wics-ca.org/members/prabha.html\">Prabha Duneja\u003c/a> of Pleasanton explains. She’s written eight books on Hinduism and lectures widely at religious colleges across the country. \u003c/p>\n\u003cblockquote>\u003cp>The food, she says is \"saturated with positive energy, and then the food is offered to god. And then it becomes graced. And then everybody takes a part of it.\"\u003c/p>\u003c/blockquote>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"71485,71479\"]\u003c/p>\n\u003cfigure id=\"attachment_71469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\" alt=\"Congregation participating in ritual honoring Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Congregation participating in ritual honoring Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Shiva-Vishnu Temple is pan-Indian, serving people from all Hindu traditions. Twelve priests imported from all over India serve the congregation here, but the food tends to skew Southern, starting with the fact that everything is vegetarian. Huge pots -- the size of steel pan drums -- hold lentils, garbanzo bean stews, vegetable stews like \u003ca href=\"http://en.wikipedia.org/wiki/Sambar_%28dish%29\">sambar\u003c/a>, rice pilafs, and sweet (\u003ca href=\"http://reneesrecipe.wordpress.com/2011/10/02/sheera-sweetened-semolina-with-raisins-nuts/\">sheera\u003c/a>) and savory (\u003ca href=\"http://food-india.com/recipe/R026_050/R033.htm\">upama\u003c/a>) forms of cream of wheat.\u003c/p>\n\u003cblockquote>\u003cp>\"No meat can enter on the premises of the temple!\" Duneja says emphatically. \"Because meat comes from the animal, you know, and when the animal is killed, they are very angry. So that vibration goes into the food.\"\u003c/p>\u003c/blockquote>\n\u003cp>So how to account for all those restaurants serving chicken vindaloo and lamb korma? Duneja cites foreign occupiers. \"India was ruled by Islam and then by Britishers. They introduced non-vegetarian food.\" That's especially true in northern India. Duneja comes from New Delhi in the north where meat is part of the cuisine but she herself is vegetarian as part of her religious practice. \"Our holy books all emphasize vegetarian food.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The meal on offer also reflects the calendar of worship. Different holidays draw different population blends, reflecting regional preferences for certain gods and celebrations. I visited in September, during the 10-day celebration of Lord Ganesha, Ganesha Chathurthi, a South Indian favorite.\u003c/p>\n\u003cfigure id=\"attachment_71470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\" alt=\"Lord Ganesha - remover of obstacles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lord Ganesha - remover of obstacles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"71460,71471,71459\"]\u003c/p>\n\u003cp>Between his elephant head and his big, pot belly, Lord Ganesha is easily the most adorable of all Hindu gods, but he serves a vital function. He is the remover of all obstacles, and the god of beginnings. One of the priests here, Pandit Nagaraja, explains \"In our Hindu tradition, whatever work you do, you start with praying to Lord Ganesha. Without that, it will not go a step further.\"\u003c/p>\n\u003cp>That said, the belly suggests how much Lord Ganesha loves sweet, round things. So the cooks made mountains of \u003cem>ladoo\u003c/em>, dough balls stuffed with coconut, cardamom and nuts.\u003c/p>\n\u003cp>But we're getting ahead of ourselves. Ladoo is dessert, and there's plenty of savory dishes to eat first.\u003c/p>\n\u003cp>Duneja notes \"Most of the food is a mixture of grains, vegetables and eaten with yogurt. That makes it a complete meal, you know?\"\u003c/p>\n\u003cp>Duneja adds the explosion of Asian Indians in the Bay Area has brought with it an explosion of Indian restaurants, many of them serving up South Indian dishes. Her favorite is Swagat Indian Cuisine in Milpitas but there are numerous other choices. Here's a list of options to explore, and if you've already made the rounds, please feel free to recommend your favorites in the comments section!\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving both vegetarian and meat dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amber-india.com/Indian-Restaurant-Mountain-View/\">Amber India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.aslamsrasoi.com/\">Aslam's Rasoi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.breadsofindia.com/review.html\">Breads of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dosasf.com/index.php\">Dosa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lotusrestaurant.com/\">Lotus Cuisine of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pakwanrestaurant.com/\">Pakwan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.swagat.com/\">Swagat Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sansarindiancuisine.com/\">Sansar Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tajofmarin.com/\">Taj of Marin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tasteofthehimalayas.com/\">Taste of the Himalayas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vikschaatcorner.com/\">Vik’s Chaat Corner\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving only vegetarian dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mydeedees.com/\">Deedee's\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kamakshiskitchen.com/\">Kamakshi's Kitchen \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/komala-vilas-sunnyvale\">Komalavilas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.krishnarestaurant-fremont.com/\">Krishna\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tirupathibhimas.us/\">Thirupathi Bhimas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udupipalace.org/\">Udupi Palace\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Livermore's Shiva-Vishnu Temple is a major touchstone for the Bay Area's growing Indian American community. Vegetarian meals are prepared weekly and offered up for free to the gods and the public. Rachael Myrow visited the temple in September, during the 10-day celebration of Lord Ganesha.",
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"description": "Livermore's Shiva-Vishnu Temple is a major touchstone for the Bay Area's growing Indian American community. Vegetarian meals are prepared weekly and offered up for free to the gods and the public. Rachael Myrow visited the temple in September, during the 10-day celebration of Lord Ganesha.",
"title": "Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple | KQED",
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"headline": "Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\" alt=\"Shiva-Vishnu Temple in Livermore. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shiva-Vishnu Temple in Livermore. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F113492162\">\u003c/iframe>\u003c/p>\n\u003cp>It’s hard to overstate the awe and wonder you feel turning into the parking lot of the \u003ca href=\"http://www.livermoretemple.org/hints/\">Shiva-Vishnu Temple\u003c/a>. Rising incongruously from the quiet suburban streets of Livermore, the white, intricately carved spires of the main hall hint at another world within. Inside, as a priest chants from Vedic scriptures, a couple thousand devotees from all over the Bay Area make the rounds, visiting shrines for all the major Hindu gods.\u003c/p>\n\u003cfigure id=\"attachment_71465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\" alt=\"Ceremony worshipping Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceremony worshipping Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple boasts about 25,000 people on its email list, though many families regularly attend smaller temples close to home. They come to Shiva-Vishnu for the major celebrations. There are \u003ca href=\"http://www.usatemples.com/blog/list-of-all-hindu-temples-in-usa/\">more than 30 Hindu temples\u003c/a> in the Bay Area, and the number is \u003ca href=\"http://www.mercurynews.com/ci_18046364\">exploding\u003c/a>, along with the Asian Indian population, thanks to Silicon Valley.\u003c/p>\n\u003cfigure id=\"attachment_71473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\" alt=\"Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything in the temple is designed to focus the attention on engagement with the divine: the chanting of Vedic scriptures, the tinkling of bells, garlands of flowers, incense, and, of course, food. There are two commercial-sized kitchens on the temple grounds where food is prepared for the gods and the public. The cooks are devout volunteers from the community. In the sacred kitchen they wear dhoti, a traditional loincloth, and kum kum, or red powder, on their foreheads, reflecting the fact the cooking is a spiritual practice. Framed Vedic mantras are posted on the walls.\u003c/p>\n\u003cfigure id=\"attachment_71452\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\" alt=\"In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-71452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They are reciting the hymns when they are doing the cooking,\" \u003ca href=\"http://www.wics-ca.org/members/prabha.html\">Prabha Duneja\u003c/a> of Pleasanton explains. She’s written eight books on Hinduism and lectures widely at religious colleges across the country. \u003c/p>\n\u003cblockquote>\u003cp>The food, she says is \"saturated with positive energy, and then the food is offered to god. And then it becomes graced. And then everybody takes a part of it.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_71469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\" alt=\"Congregation participating in ritual honoring Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Congregation participating in ritual honoring Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Shiva-Vishnu Temple is pan-Indian, serving people from all Hindu traditions. Twelve priests imported from all over India serve the congregation here, but the food tends to skew Southern, starting with the fact that everything is vegetarian. Huge pots -- the size of steel pan drums -- hold lentils, garbanzo bean stews, vegetable stews like \u003ca href=\"http://en.wikipedia.org/wiki/Sambar_%28dish%29\">sambar\u003c/a>, rice pilafs, and sweet (\u003ca href=\"http://reneesrecipe.wordpress.com/2011/10/02/sheera-sweetened-semolina-with-raisins-nuts/\">sheera\u003c/a>) and savory (\u003ca href=\"http://food-india.com/recipe/R026_050/R033.htm\">upama\u003c/a>) forms of cream of wheat.\u003c/p>\n\u003cblockquote>\u003cp>\"No meat can enter on the premises of the temple!\" Duneja says emphatically. \"Because meat comes from the animal, you know, and when the animal is killed, they are very angry. So that vibration goes into the food.\"\u003c/p>\u003c/blockquote>\n\u003cp>So how to account for all those restaurants serving chicken vindaloo and lamb korma? Duneja cites foreign occupiers. \"India was ruled by Islam and then by Britishers. They introduced non-vegetarian food.\" That's especially true in northern India. Duneja comes from New Delhi in the north where meat is part of the cuisine but she herself is vegetarian as part of her religious practice. \"Our holy books all emphasize vegetarian food.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The meal on offer also reflects the calendar of worship. Different holidays draw different population blends, reflecting regional preferences for certain gods and celebrations. I visited in September, during the 10-day celebration of Lord Ganesha, Ganesha Chathurthi, a South Indian favorite.\u003c/p>\n\u003cfigure id=\"attachment_71470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\" alt=\"Lord Ganesha - remover of obstacles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lord Ganesha - remover of obstacles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Between his elephant head and his big, pot belly, Lord Ganesha is easily the most adorable of all Hindu gods, but he serves a vital function. He is the remover of all obstacles, and the god of beginnings. One of the priests here, Pandit Nagaraja, explains \"In our Hindu tradition, whatever work you do, you start with praying to Lord Ganesha. Without that, it will not go a step further.\"\u003c/p>\n\u003cp>That said, the belly suggests how much Lord Ganesha loves sweet, round things. So the cooks made mountains of \u003cem>ladoo\u003c/em>, dough balls stuffed with coconut, cardamom and nuts.\u003c/p>\n\u003cp>But we're getting ahead of ourselves. Ladoo is dessert, and there's plenty of savory dishes to eat first.\u003c/p>\n\u003cp>Duneja notes \"Most of the food is a mixture of grains, vegetables and eaten with yogurt. That makes it a complete meal, you know?\"\u003c/p>\n\u003cp>Duneja adds the explosion of Asian Indians in the Bay Area has brought with it an explosion of Indian restaurants, many of them serving up South Indian dishes. Her favorite is Swagat Indian Cuisine in Milpitas but there are numerous other choices. Here's a list of options to explore, and if you've already made the rounds, please feel free to recommend your favorites in the comments section!\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving both vegetarian and meat dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amber-india.com/Indian-Restaurant-Mountain-View/\">Amber India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.aslamsrasoi.com/\">Aslam's Rasoi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.breadsofindia.com/review.html\">Breads of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dosasf.com/index.php\">Dosa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lotusrestaurant.com/\">Lotus Cuisine of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pakwanrestaurant.com/\">Pakwan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.swagat.com/\">Swagat Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sansarindiancuisine.com/\">Sansar Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tajofmarin.com/\">Taj of Marin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tasteofthehimalayas.com/\">Taste of the Himalayas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vikschaatcorner.com/\">Vik’s Chaat Corner\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving only vegetarian dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mydeedees.com/\">Deedee's\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kamakshiskitchen.com/\">Kamakshi's Kitchen \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/komala-vilas-sunnyvale\">Komalavilas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.krishnarestaurant-fremont.com/\">Krishna\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tirupathibhimas.us/\">Thirupathi Bhimas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udupipalace.org/\">Udupi Palace\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video",
"title": "Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n",
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"excerpt": "Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite ",
"title": "Q&A with Shakirah Simley: Canner-in-Residence at Bi-Rite ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70339\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\">\u003cimg class=\"size-full wp-image-70339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\" alt=\"Shakirah Simley. Photo: Philip Clark\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley. Photo: Philip Clark\u003c/figcaption>\u003c/figure>\n\u003cp>Shakirah Simley is a familiar presence in the Bay Area food world. She is the Community Coordinator and Canner-in-Residence for \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>, the growing local grocery emporium that is also somewhat of a food institution nationally. At Bi-Rite, Simley wears a number of hats: a canner developing jams and preserves; an instructor teaching cooking classes at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the educational arm for Bi-Rite; and the community coordinator in charge of giving and community outreach, supporting programs focused on youth empowerment and increasing access to healthy food.\u003c/p>\n\u003cp>Simley is a San Francisco resident and attended the University of Gastronomic Sciences in Italy on a Fulbright scholarship, where she received her master's degree in Food Culture and Communications and studied under Italian canners. She previously has worked on nutrition and recreational equity policy issues, youth organizing campaigns, and owned her own small-artisanal jam business, \u003ca href=\"https://twitter.com/EatSlowJams\">Slow Jams\u003c/a>. She was recently named one of \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat's \"30 under 30: SF Bay Area Up and Comers\"\u003c/a> and is a graduate of the University of Pennsylvania and hails from Harlem, NYC. Shakirah loves putting her food systems, community engagement and jammy talents to work every day, and if you catch her on 18th Street, she loves to talk about food justice and policy, jamming, school food and the perfect cappuccino. Bay Area Bites caught up with Simley recently. Her comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: In August, you did a workshop at the Ferry Building with \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> and \u003ca href=\"http://www.urbankitchensf.org/\">Urban Kitchen\u003c/a> called \u003cem>Peaches: Preserve + Pop\u003c/em>. That sounds so fun. How did you learn about preserves and canning?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’m a self-taught professional canner; and have worked consistently (and commercially) on my craft for the past several years to great success. First with my own artisanal jam company, Slow Jams and now I currently develop artisanal preserve recipes for Bi-Rite Market’s private label, PUBLIC Label.\u003c/p>\n\u003cfigure id=\"attachment_70340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\">\u003cimg class=\"size-full wp-image-70340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\" alt=\"Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the class go? What sort of prep do you do?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> My peach class went extremely well! We focused on identifying the best fruit for canning, tasted several peach varietals, talked about genus Prunus and learned about the history of peaches in California. Then we jumped right in and made a fantastically floral peach lavender preserve and delicious ginger peach soda two ways -- with carbonated water and with champagne yeast. The best part of the class was my students -- I had a wonderful group of inquisitive and industrious canners. They made it easy to completely nerd out on stone fruit.\u003c/p>\n\u003cfigure id=\"attachment_70341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\">\u003cimg class=\"size-full wp-image-70341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\" alt=\"Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your career successes & goals?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> Being able to receive a Fulbright scholarship to study in Italy was an incredible experience, and I’m excited to continue learning and working in the endlessly inspiring San Francisco food community. Having opportunities to talk about canning, knowing what it takes to run a small food business, but also knowing myself and when to take a step back to just focus on my craft. Beyond my career as a canner, my goal is to continue to empower youth through food as a food justice advocate and through mentorship, teaching, serving on advisory boards and fostering opportunities with good food businesses. Ultimately, I would like to have my own jammy brick and mortar in Oakland that can serve as café/retail space and be a training ground for local youth...and take over the world through tiny jars of awesome.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Regarding food and technique, what are you passionate about this season?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> This season, I’m in love with Tara Duggan’s new book \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/06/tara-duggan-talks-root-to-stalk-cooking-recipes-and-tips-on-the-art-of-using-the-whole-vegetable/\">\u003cem>Root to Stalk Cooking: The Art of Using the Whole Vegetable\u003c/em>\u003c/a>. I’m passionate about whole fruit preserving -- yielding multiple recipes from one batch to waste no part of the fruit and get more bang for your fruit buck. For instance, this summer, I preserved blackberries in balsamic vinegar; after several weeks I removed the fruit -- saved the vinegared berries for summery salads and used the berry balsamic as a base for homemade salad dressing and a boozy berry shrub. After zesting Meyer lemons for a massive batch of limoncello, I turned the leftover fruit into lemon granita, lemon curd and concentrate for cocktails. I’m obsessed. I try to bring this ethos to my classes. If you’ve spent your hard-earned money for that beautiful, organic and local fruit -- why waste it? A good cook and canner is a resourceful, creative and thrifty one.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You were recently named to \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat’s “30 Under 30”\u003c/a> list. What was that process like? What would you like to be known for?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I was nominated by \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat\u003c/a> and I was incredibly overwhelmed with gratitude for the honor. Not to mention -- I was in very good company; it’s so great to see passionate young people making it happen in the food world. It’s pretty cool to be recognized by your industry, but I just want to continue to focus, keep my head down and do good, meaningful work. My legacy would be 1) to feed people well and 2) give kids who grew up in environments like I did, the chance to fulfill their food dreams and 3) help pave the way for more woman leaders and people of color leaders in the food industry.\u003c/p>\n\u003cp>The Zagat folks even stopped by Bi-Rite; we made a batch of jam together and I provided some helpful canning tips.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=lVk-pr3pPME]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> First and foremost, my mom. She’s raised five kids on her own with limited resources, has her master’s degree and is a licensed social worker. She wonders aloud why I’m such a feminist and hard worker -- it’s hilarious. My fave food female businesses owners are really inspiring -- the ladies at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Michelle at \u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>, Jordan at \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, Donna Sky from \u003ca href=\"http://loveandhummus.com/\">Love and Hummus\u003c/a>. I receive lots of guidance from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> (owner of Bi-Rite) and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/\">Anne Walker\u003c/a> (co-owner of Bi-Rite Creamery) and \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a> (author, food activist, author). Also, the kids I mentor -- they keep me honest.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I love Bodie and friendly folks at \u003ca href=\"http://20spot.com/\">20 Spot\u003c/a> in the Mission -- it’s so well-executed, the wine list is legit and the food is phenomenal. I love curling up on one of their rocking chairs with a glass of an Italian white on Friday night with deviled duck eggs. I also have major 18th Street love for \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> lunch and their cold noodles. If I could marry the \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Grand Lake Farmers' Market\u003c/a> in Oakland, I would. I’m a girl who loves to eat, so staying fit and strong is also a priority -- I’m a big fan of Hipline Dance studio in Oakland and ODC Dance in SF.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any news on projects we should know about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’ll be co-hosting a fundraiser for \u003ca href=\"http://www.communitygrows.org/\">CommunityGrows\u003c/a> at State Bird Provisions on September 29 and teaching some \u003ca href=\"http://www.brownpapertickets.com/event/463170\">fall\u003c/a> and winter canning classes with \u003ca href=\"http://pollinatefarm.com/\">Pollinate Farm and Garden\u003c/a> in Oakland this holiday season. Be on the lookout for several, small-batch preserves at Bi-Rite (think bourbon pumpkin butter and Bartlett pear butter).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Full disclosure: I have worked professionally with Shakirah Simley event planning for last year’s 18th Street Block party & my son's school received a donation for Bi-Rite gift cards for a separate fundraiser.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Find out the story behind thought leader Shakirah Simley. She is the Community Coordinator and Canner-in-Residence for Bi-Rite and rocks a canning and jamming background that is both personal and professional.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70339\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\">\u003cimg class=\"size-full wp-image-70339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/shak_pantry600.jpg\" alt=\"Shakirah Simley. Photo: Philip Clark\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley. Photo: Philip Clark\u003c/figcaption>\u003c/figure>\n\u003cp>Shakirah Simley is a familiar presence in the Bay Area food world. She is the Community Coordinator and Canner-in-Residence for \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>, the growing local grocery emporium that is also somewhat of a food institution nationally. At Bi-Rite, Simley wears a number of hats: a canner developing jams and preserves; an instructor teaching cooking classes at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the educational arm for Bi-Rite; and the community coordinator in charge of giving and community outreach, supporting programs focused on youth empowerment and increasing access to healthy food.\u003c/p>\n\u003cp>Simley is a San Francisco resident and attended the University of Gastronomic Sciences in Italy on a Fulbright scholarship, where she received her master's degree in Food Culture and Communications and studied under Italian canners. She previously has worked on nutrition and recreational equity policy issues, youth organizing campaigns, and owned her own small-artisanal jam business, \u003ca href=\"https://twitter.com/EatSlowJams\">Slow Jams\u003c/a>. She was recently named one of \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat's \"30 under 30: SF Bay Area Up and Comers\"\u003c/a> and is a graduate of the University of Pennsylvania and hails from Harlem, NYC. Shakirah loves putting her food systems, community engagement and jammy talents to work every day, and if you catch her on 18th Street, she loves to talk about food justice and policy, jamming, school food and the perfect cappuccino. Bay Area Bites caught up with Simley recently. Her comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: In August, you did a workshop at the Ferry Building with \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> and \u003ca href=\"http://www.urbankitchensf.org/\">Urban Kitchen\u003c/a> called \u003cem>Peaches: Preserve + Pop\u003c/em>. That sounds so fun. How did you learn about preserves and canning?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’m a self-taught professional canner; and have worked consistently (and commercially) on my craft for the past several years to great success. First with my own artisanal jam company, Slow Jams and now I currently develop artisanal preserve recipes for Bi-Rite Market’s private label, PUBLIC Label.\u003c/p>\n\u003cfigure id=\"attachment_70340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\">\u003cimg class=\"size-full wp-image-70340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Group-UKSF1000.jpg\" alt=\"Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caption Simley instructs the Urban Kitchen SF Preserve + Pop class. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did the class go? What sort of prep do you do?\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>Simley:\u003c/strong> My peach class went extremely well! We focused on identifying the best fruit for canning, tasted several peach varietals, talked about genus Prunus and learned about the history of peaches in California. Then we jumped right in and made a fantastically floral peach lavender preserve and delicious ginger peach soda two ways -- with carbonated water and with champagne yeast. The best part of the class was my students -- I had a wonderful group of inquisitive and industrious canners. They made it easy to completely nerd out on stone fruit.\u003c/p>\n\u003cfigure id=\"attachment_70341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\">\u003cimg class=\"size-full wp-image-70341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Shakirah-Pic3-with-rack1000.jpg\" alt=\"Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley readying peach preserves. Photo courtesy of Jocelyn Fan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are your career successes & goals?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> Being able to receive a Fulbright scholarship to study in Italy was an incredible experience, and I’m excited to continue learning and working in the endlessly inspiring San Francisco food community. Having opportunities to talk about canning, knowing what it takes to run a small food business, but also knowing myself and when to take a step back to just focus on my craft. Beyond my career as a canner, my goal is to continue to empower youth through food as a food justice advocate and through mentorship, teaching, serving on advisory boards and fostering opportunities with good food businesses. Ultimately, I would like to have my own jammy brick and mortar in Oakland that can serve as café/retail space and be a training ground for local youth...and take over the world through tiny jars of awesome.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Regarding food and technique, what are you passionate about this season?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> This season, I’m in love with Tara Duggan’s new book \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/06/tara-duggan-talks-root-to-stalk-cooking-recipes-and-tips-on-the-art-of-using-the-whole-vegetable/\">\u003cem>Root to Stalk Cooking: The Art of Using the Whole Vegetable\u003c/em>\u003c/a>. I’m passionate about whole fruit preserving -- yielding multiple recipes from one batch to waste no part of the fruit and get more bang for your fruit buck. For instance, this summer, I preserved blackberries in balsamic vinegar; after several weeks I removed the fruit -- saved the vinegared berries for summery salads and used the berry balsamic as a base for homemade salad dressing and a boozy berry shrub. After zesting Meyer lemons for a massive batch of limoncello, I turned the leftover fruit into lemon granita, lemon curd and concentrate for cocktails. I’m obsessed. I try to bring this ethos to my classes. If you’ve spent your hard-earned money for that beautiful, organic and local fruit -- why waste it? A good cook and canner is a resourceful, creative and thrifty one.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You were recently named to \u003ca href=\"http://blog.zagat.com/2013/07/30-under-30-sf-bay-areas-food-world-up.html\">Zagat’s “30 Under 30”\u003c/a> list. What was that process like? What would you like to be known for?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I was nominated by \u003ca href=\"http://saminnosrat.com/\">Samin Nosrat\u003c/a> and I was incredibly overwhelmed with gratitude for the honor. Not to mention -- I was in very good company; it’s so great to see passionate young people making it happen in the food world. It’s pretty cool to be recognized by your industry, but I just want to continue to focus, keep my head down and do good, meaningful work. My legacy would be 1) to feed people well and 2) give kids who grew up in environments like I did, the chance to fulfill their food dreams and 3) help pave the way for more woman leaders and people of color leaders in the food industry.\u003c/p>\n\u003cp>The Zagat folks even stopped by Bi-Rite; we made a batch of jam together and I provided some helpful canning tips.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/lVk-pr3pPME'\n title='//www.youtube.com/embed/lVk-pr3pPME'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> First and foremost, my mom. She’s raised five kids on her own with limited resources, has her master’s degree and is a licensed social worker. She wonders aloud why I’m such a feminist and hard worker -- it’s hilarious. My fave food female businesses owners are really inspiring -- the ladies at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Michelle at \u003ca href=\"http://www.nanajoes.com/\">Nana Joes Granola\u003c/a>, Jordan at \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, Donna Sky from \u003ca href=\"http://loveandhummus.com/\">Love and Hummus\u003c/a>. I receive lots of guidance from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> (owner of Bi-Rite) and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/\">Anne Walker\u003c/a> (co-owner of Bi-Rite Creamery) and \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a> (author, food activist, author). Also, the kids I mentor -- they keep me honest.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I love Bodie and friendly folks at \u003ca href=\"http://20spot.com/\">20 Spot\u003c/a> in the Mission -- it’s so well-executed, the wine list is legit and the food is phenomenal. I love curling up on one of their rocking chairs with a glass of an Italian white on Friday night with deviled duck eggs. I also have major 18th Street love for \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> lunch and their cold noodles. If I could marry the \u003ca href=\"http://www.agriculturalinstitute.org/market-map/\">Grand Lake Farmers' Market\u003c/a> in Oakland, I would. I’m a girl who loves to eat, so staying fit and strong is also a priority -- I’m a big fan of Hipline Dance studio in Oakland and ODC Dance in SF.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Any news on projects we should know about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Simley:\u003c/strong> I’ll be co-hosting a fundraiser for \u003ca href=\"http://www.communitygrows.org/\">CommunityGrows\u003c/a> at State Bird Provisions on September 29 and teaching some \u003ca href=\"http://www.brownpapertickets.com/event/463170\">fall\u003c/a> and winter canning classes with \u003ca href=\"http://pollinatefarm.com/\">Pollinate Farm and Garden\u003c/a> in Oakland this holiday season. Be on the lookout for several, small-batch preserves at Bi-Rite (think bourbon pumpkin butter and Bartlett pear butter).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Full disclosure: I have worked professionally with Shakirah Simley event planning for last year’s 18th Street Block party & my son's school received a donation for Bi-Rite gift cards for a separate fundraiser.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates",
"title": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Watch the Hangout recorded on September 26:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cfigure id=\"attachment_70503\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\">\u003cimg class=\"size-full wp-image-70503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\" alt=\"Do you want to learn how to make these Classic French Truffles from Charles Chocolates? Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Do you want to learn how to make these Classic French Truffles from Charles Chocolates?\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could buy these delectables at the new \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> kitchen-retail space and café in San Francisco that Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">profiled\u003c/a> when it reopened for business earlier this year. But isn't it more fun to make them yourself, with a little expert guidance? On Thursday, September 26 at noon, Bay Area Bites will be hosting a \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Hangout with Charles Chocolates\u003c/a> owner Chuck Siegel to demonstrate how to make Paves - Classic French Chocolate Truffles.\u003c/p>\n\u003cfigure id=\"attachment_70505\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\">\u003cimg class=\"size-full wp-image-70505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>Why? As Siegel has said, \"Chocolate only exists to bring joy and we eat it for pure pleasure.\" Imagine showing up at parties this holiday season bearing pure pleasure.\u003c/p>\n\u003cp>During the Hangout I will be interviewing Chuck about the art and science of chocolate and will include questions that were posted by participants prior to the start of the event.\u003c/p>\n\u003ch3>Here are some of the questions I'll ask:\u003c/h3>\n\u003cul>\n\u003cli>Tell us what inspired you to get into the chocolate business 25 years ago.\u003c/li>\n\u003cli>What's your philosophy of chocolate? What pleases your palate?\u003c/li>\n\u003cli>What are the signs/tastes of quality chocolate?\u003c/li>\n\u003cli>What are tips and tricks for cooking with chocolate?\u003c/li>\n\u003cli>What DIY chocolate-focused recipes make the best holiday gifts?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>If \u003cem>you've\u003c/em> got questions for Chuck ahead of time please post them in the comments or on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a>\u003c/strong>.\u003cbr>\n[youtube //www.youtube.com/watch?v=_Zb1V7GyzV4]\u003cbr>\nFor the Chocolate Truffle recipe demonstration Bay Area Bites invites you to cook along with Chuck.\u003c/p>\n\u003ch3>So, ahead of this Hangout, if you want to cook along gather these items in the kitchen:\u003c/h3>\n\u003cp>(These are the amounts Chuck will be using for the demo -- you can reduce the recipe ingredients by half if you desire a smaller yield)\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\u003cstrong>2 1/2 cups heavy cream\u003c/strong> Avoid ultra-pasteurized cream, as it tends to turn bitter when emulsified with chocolate. Chuck likes \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus Family Creamery\u003c/a> and \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover brands\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>2 tablespoons (1 oz) unsalted butter\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>15 oz bittersweet chocolate\u003c/strong> Chuck uses \u003ca href=\"http://www.valrhona-chocolate.com/Chocolate-Bars-Squares.html\">Valrhona\u003c/a>, but he also recommends \u003ca href=\"http://www.lindtusa.com/category-exec/category_id/21/view_all/1?CID=cj/refine/1/sort_by/price/asc/1\">Lindt\u003c/a> — specifically the 70% bittersweet\u003c/li>\n\u003cli>\u003cstrong>9 oz milk chocolate\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>1 cup (4 oz) cocoa powder for dusting\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Saucepan for heating cream\u003c/li>\n\u003cli>Bowl for the ganache\u003c/li>\n\u003cli>Spatula or a whisk or a blender (all work)\u003c/li>\n\u003cli>9 x 12 baking pan\u003c/li>\n\u003cli>Paring knife or pizza cutter\u003c/li>\n\u003cli>Plastic wrap\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Yield:\u003c/strong>\u003cbr>\n200 15mm x 15mm squares, or 100 1\" x 1\" squares.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chuck says the 15mm x 15mm is the \"perfect vehicle for rationalization\" for cooks and their friends who worry about indulging, or being seen to indulge.\u003c/p>\n\u003ch3>Got it? Here's how to join the fun:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>The Google+ Hangout will take place on Thu, Sep 26, starting at 12PM PST. You will be able to view the event live on this page as well as on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a> and the \u003ca href=\"https://www.youtube.com/user/KQEDlife\">KQEDLife\u003c/a> YouTube Channel.\u003cbr>\nHope you can join us!\u003c/p>\n\u003cfigure id=\"attachment_70925\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\">\u003cimg class=\"size-full wp-image-70925\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\" alt=\"Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves - Classic Chocolate Truffle. Find out how to participate!",
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"description": "On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves - Classic Chocolate Truffle. Find out how to participate!",
"title": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates | KQED",
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"headline": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Watch the Hangout recorded on September 26:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_70503\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\">\u003cimg class=\"size-full wp-image-70503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\" alt=\"Do you want to learn how to make these Classic French Truffles from Charles Chocolates? Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Do you want to learn how to make these Classic French Truffles from Charles Chocolates?\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could buy these delectables at the new \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> kitchen-retail space and café in San Francisco that Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">profiled\u003c/a> when it reopened for business earlier this year. But isn't it more fun to make them yourself, with a little expert guidance? On Thursday, September 26 at noon, Bay Area Bites will be hosting a \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Hangout with Charles Chocolates\u003c/a> owner Chuck Siegel to demonstrate how to make Paves - Classic French Chocolate Truffles.\u003c/p>\n\u003cfigure id=\"attachment_70505\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\">\u003cimg class=\"size-full wp-image-70505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>Why? As Siegel has said, \"Chocolate only exists to bring joy and we eat it for pure pleasure.\" Imagine showing up at parties this holiday season bearing pure pleasure.\u003c/p>\n\u003cp>During the Hangout I will be interviewing Chuck about the art and science of chocolate and will include questions that were posted by participants prior to the start of the event.\u003c/p>\n\u003ch3>Here are some of the questions I'll ask:\u003c/h3>\n\u003cul>\n\u003cli>Tell us what inspired you to get into the chocolate business 25 years ago.\u003c/li>\n\u003cli>What's your philosophy of chocolate? What pleases your palate?\u003c/li>\n\u003cli>What are the signs/tastes of quality chocolate?\u003c/li>\n\u003cli>What are tips and tricks for cooking with chocolate?\u003c/li>\n\u003cli>What DIY chocolate-focused recipes make the best holiday gifts?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>If \u003cem>you've\u003c/em> got questions for Chuck ahead of time please post them in the comments or on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a>\u003c/strong>.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/_Zb1V7GyzV4'\n title='//www.youtube.com/embed/_Zb1V7GyzV4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nFor the Chocolate Truffle recipe demonstration Bay Area Bites invites you to cook along with Chuck.\u003c/p>\n\u003ch3>So, ahead of this Hangout, if you want to cook along gather these items in the kitchen:\u003c/h3>\n\u003cp>(These are the amounts Chuck will be using for the demo -- you can reduce the recipe ingredients by half if you desire a smaller yield)\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\u003cstrong>2 1/2 cups heavy cream\u003c/strong> Avoid ultra-pasteurized cream, as it tends to turn bitter when emulsified with chocolate. Chuck likes \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus Family Creamery\u003c/a> and \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover brands\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>2 tablespoons (1 oz) unsalted butter\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>15 oz bittersweet chocolate\u003c/strong> Chuck uses \u003ca href=\"http://www.valrhona-chocolate.com/Chocolate-Bars-Squares.html\">Valrhona\u003c/a>, but he also recommends \u003ca href=\"http://www.lindtusa.com/category-exec/category_id/21/view_all/1?CID=cj/refine/1/sort_by/price/asc/1\">Lindt\u003c/a> — specifically the 70% bittersweet\u003c/li>\n\u003cli>\u003cstrong>9 oz milk chocolate\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>1 cup (4 oz) cocoa powder for dusting\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Saucepan for heating cream\u003c/li>\n\u003cli>Bowl for the ganache\u003c/li>\n\u003cli>Spatula or a whisk or a blender (all work)\u003c/li>\n\u003cli>9 x 12 baking pan\u003c/li>\n\u003cli>Paring knife or pizza cutter\u003c/li>\n\u003cli>Plastic wrap\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Yield:\u003c/strong>\u003cbr>\n200 15mm x 15mm squares, or 100 1\" x 1\" squares.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chuck says the 15mm x 15mm is the \"perfect vehicle for rationalization\" for cooks and their friends who worry about indulging, or being seen to indulge.\u003c/p>\n\u003ch3>Got it? Here's how to join the fun:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>The Google+ Hangout will take place on Thu, Sep 26, starting at 12PM PST. You will be able to view the event live on this page as well as on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a> and the \u003ca href=\"https://www.youtube.com/user/KQEDlife\">KQEDLife\u003c/a> YouTube Channel.\u003cbr>\nHope you can join us!\u003c/p>\n\u003cfigure id=\"attachment_70925\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\">\u003cimg class=\"size-full wp-image-70925\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\" alt=\"Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Drink a Cuppa Coffee in Oakland",
"title": "5 Bites: Drink a Cuppa Coffee in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>You'll never be at a loss for finding a good cup of coffee in Oakland as there's a wealth of places to choose from such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">Cro Cafe\u003c/a>, \u003ca href=\"http://www.awakencafe.com/\" target=\"_blank\">Awaken Cafe\u003c/a>, \u003ca href=\"http://bicacoffeehouse.com/\" target=\"_blank\">Bica Coffeehouse\u003c/a>\u003cstrong>, \u003c/strong>\u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>\u003cstrong> \u003c/strong>and \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a>, to name a few. As an avid cyclist, a good jolt of caffeine in the morning helps energize me for a long ride. (I've combined my love for cycling and coffee by leading an annual \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/\" target=\"_blank\">Coffee Ride\u003c/a> with my friend Pamela. Last year we pedaled to longtime local favorites \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.farleyscoffee.com/oakland.html\" target=\"_blank\">Farley's East\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>, \u003ca href=\"http://www.colecoffee.com/\" target=\"_blank\">Cole Coffee\u003c/a> and \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> with a stop at Berkeley's \u003ca href=\"http://www.local123cafe.com/\" target=\"_blank\">Local 123\u003c/a>.) Here's five cafes throughout Oakland that make a fine brew. Let us know where you go for a cuppa joe in the comments. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"70224,70226,70227,70225,70228,70229\" exclude=\"70205,70204,70206,70207,70208,70209, 70241,70654,70655,70656,70657,70658,70659,70726,70727,70735,70728,70729,70730,70731,70732,70733,70739,70834,70835,70836,70837,70838,70839\" width=\"1000\"]\u003c/p>\n\u003cp>Look no further if you want tasty vegan baked goods, sweets, savory dishes and more. While they don't prominently advertise the fact that they're a 100% vegan cafe, Timeless eschews animal-based products -- but my almond-milk cappuccino (made with \u003ca href=\"https://sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a>) was just as wonderful sans dairy. Check their \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Facebook page\u003c/a> to see what they're serving up for their daily lunch and weekend brunch specials.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://timelesscoffeeroasters.com/\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003c/strong>\u003cbr>\n4252 Piedmont Ave. [\u003ca href=\"http://goo.gl/tZ1ube\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 985-1360\u003cbr>\nHours: Mon-Sat 7am-6pm; Sun 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Timelesscoffee\" target=\"_blank\">@Timelesscoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"70654,70655,70656,70657,70658,70659\" exclude=\"70224,70226,70227,70225,70228,70229,70241,70205,70204,70206,70207,70208,70209,70726,70727,70735,70728,70729,70730,70731,70732,70733,70739,70834,70835,70836,70837,70838,70839\" width=\"1000\"]\u003c/p>\n\u003cp>Located right next door to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/24/a-tribute-to-old-fashioned-american-comfort-food-and-classic-british-fare-at-oaklands-tribune-tavern/\" target=\"_blank\">Tribune Tavern\u003c/a> in downtown Oakland, Modern Coffee serves up coffee and sells beans from local purveyors such as \u003ca href=\"https://www.chromaticcoffee.com/\" target=\"_blank\">Chromatic Coffee\u003c/a>, \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture\u003c/a>, \u003ca href=\"http://www.lineacaffe.com/\" target=\"_blank\">Linea Caffe\u003c/a>, \u003ca href=\"https://www.stumptowncoffee.com/\" target=\"_blank\">Stumptown\u003c/a> and \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve\u003c/a>. (They now roast their own, too.) They didn't have any treats available when I popped by in the late afternoon, but \u003ca href=\"http://starterbakery.com/\" target=\"_blank\">Starter Bakery\u003c/a>, \u003ca href=\"http://hopkinsbakery.com/\" target=\"_blank\">Hopkins Street Bakery\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/boogie-woogie-bagel-boy-alameda\" target=\"_blank\">Boogie Woogie Bagel Boy\u003c/a> provide baked goods for weekday 9-5 workers in search of a quick breakfast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.moderncoffeeoakland.com/\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\n\u003c/strong>Tribune Tower, 411 13th St. [\u003ca href=\"http://goo.gl/lpTaoh\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8000\u003cbr>\nHours: Mon-Fri 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/moderncoffee\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/moderncoffee\" target=\"_blank\">@moderncoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"70834,70835,70836,70837,70838,70839\" exclude=\"70224,70226,70227,70225,70228,70229,70241,70205,70204,70206,70207,70208,70209,70654,70655,70656,70657,70658,70659,70726,70727,70735,70728,70729,70730,70731,70732,70733,70739\" width=\"1000\"]\u003c/p>\n\u003cp>A tiny nook that's adjacent to one of my favorite neighborhood bike shops, \u003ca href=\"http://www.wearemanifesto.com/\" target=\"_blank\">Manifesto Bicycles\u003c/a>, SubRosa keeps it simple with a limited menu of tea, pastries and beverages made with \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel Coffee\u003c/a>. You can also buy bags of Four Barrel to go or take home craftsy items such as Pendleton wool cozies. Enjoy your espresso in the sunshine and lounge in the parklet that's located directly in front of the shop, or if you prefer a quieter seating, head to the secluded tables in the back of the cafe. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.subrosacoffee.com/\" target=\"_blank\">SubRosa\u003c/a>\u003c/strong>\u003cbr>\n419 40th St. [\u003ca href=\"http://goo.gl/OOzrOV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2030\u003cbr>\nHours: Mon-Thu 7am-5pm; Fri 7am-6pm; Sat 7:30am-6pm; Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SubRosa-Coffee/138087235990?ref=ts\" target=\"_blank\">SubRosa Coffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53331,53341,53384,53301,53299,53302,53307, 53309,53324,53332,53333,53340,53336,53316,53329,53337,53306,53317\"]\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is North Oakland’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">CRO Cafe\u003c/a>. A custom furniture maker and fabricator, owner \u003ca href=\"http://www.oldaniartstudio.com/\" target=\"_blank\">Luigi Oldani\u003c/a> also designed and crafted the elegant furnishings in his studio. Brewing up \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> -- Oldani attended their training sessions before he founded his business -- there's cold-brew, drip coffee and espresso drinks made with Cro Cafe's vintage La San Marco machine. An assortment of freshly baked foods is also available for purchase.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luigioldani.org/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nOther location: Currently serving from their cart at 1603 San Pablo Ave. Berkeley, CA 94702 in front of Acme Bakery, mornings until 3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82901,82893,82892,82894,82896,82897,82909,82907,82906,82902,82903,82904\"]\u003c/p>\n\u003cp>Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space in Uptown Oakland. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/06/coloso-coffee-a-colossal-caffeinated-experience-in-a-tiny-uptown-oakland-space/\" target=\"_blank\">Friends for over 15 years\u003c/a> since they originally met in Lima, Peru, co-owners Renzo Gianella and Jose Posadas launched their venture in 2014. They serve Portland's \u003ca href=\"http://www.heartroasters.com/\" target=\"_blank\">Heart Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks. Coloso also sells freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 9, 2015. The listings previously included in this post, Monkey Forest Road and Barkada, are now closed. \u003c/em>\u003c/p>\n\n",
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"excerpt": "You'll never be at a loss for finding a good cup of coffee in Oakland as there's a wealth of places to choose from, and here's five cafes that make a fine brew.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You'll never be at a loss for finding a good cup of coffee in Oakland as there's a wealth of places to choose from such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">Cro Cafe\u003c/a>, \u003ca href=\"http://www.awakencafe.com/\" target=\"_blank\">Awaken Cafe\u003c/a>, \u003ca href=\"http://bicacoffeehouse.com/\" target=\"_blank\">Bica Coffeehouse\u003c/a>\u003cstrong>, \u003c/strong>\u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>\u003cstrong> \u003c/strong>and \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a>, to name a few. As an avid cyclist, a good jolt of caffeine in the morning helps energize me for a long ride. (I've combined my love for cycling and coffee by leading an annual \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/\" target=\"_blank\">Coffee Ride\u003c/a> with my friend Pamela. Last year we pedaled to longtime local favorites \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.farleyscoffee.com/oakland.html\" target=\"_blank\">Farley's East\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>, \u003ca href=\"http://www.colecoffee.com/\" target=\"_blank\">Cole Coffee\u003c/a> and \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> with a stop at Berkeley's \u003ca href=\"http://www.local123cafe.com/\" target=\"_blank\">Local 123\u003c/a>.) Here's five cafes throughout Oakland that make a fine brew. Let us know where you go for a cuppa joe in the comments. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Look no further if you want tasty vegan baked goods, sweets, savory dishes and more. While they don't prominently advertise the fact that they're a 100% vegan cafe, Timeless eschews animal-based products -- but my almond-milk cappuccino (made with \u003ca href=\"https://sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a>) was just as wonderful sans dairy. Check their \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Facebook page\u003c/a> to see what they're serving up for their daily lunch and weekend brunch specials.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://timelesscoffeeroasters.com/\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003c/strong>\u003cbr>\n4252 Piedmont Ave. [\u003ca href=\"http://goo.gl/tZ1ube\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 985-1360\u003cbr>\nHours: Mon-Sat 7am-6pm; Sun 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Timelesscoffee\" target=\"_blank\">@Timelesscoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located right next door to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/24/a-tribute-to-old-fashioned-american-comfort-food-and-classic-british-fare-at-oaklands-tribune-tavern/\" target=\"_blank\">Tribune Tavern\u003c/a> in downtown Oakland, Modern Coffee serves up coffee and sells beans from local purveyors such as \u003ca href=\"https://www.chromaticcoffee.com/\" target=\"_blank\">Chromatic Coffee\u003c/a>, \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture\u003c/a>, \u003ca href=\"http://www.lineacaffe.com/\" target=\"_blank\">Linea Caffe\u003c/a>, \u003ca href=\"https://www.stumptowncoffee.com/\" target=\"_blank\">Stumptown\u003c/a> and \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve\u003c/a>. (They now roast their own, too.) They didn't have any treats available when I popped by in the late afternoon, but \u003ca href=\"http://starterbakery.com/\" target=\"_blank\">Starter Bakery\u003c/a>, \u003ca href=\"http://hopkinsbakery.com/\" target=\"_blank\">Hopkins Street Bakery\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/boogie-woogie-bagel-boy-alameda\" target=\"_blank\">Boogie Woogie Bagel Boy\u003c/a> provide baked goods for weekday 9-5 workers in search of a quick breakfast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.moderncoffeeoakland.com/\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\n\u003c/strong>Tribune Tower, 411 13th St. [\u003ca href=\"http://goo.gl/lpTaoh\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8000\u003cbr>\nHours: Mon-Fri 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/moderncoffee\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/moderncoffee\" target=\"_blank\">@moderncoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tiny nook that's adjacent to one of my favorite neighborhood bike shops, \u003ca href=\"http://www.wearemanifesto.com/\" target=\"_blank\">Manifesto Bicycles\u003c/a>, SubRosa keeps it simple with a limited menu of tea, pastries and beverages made with \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel Coffee\u003c/a>. You can also buy bags of Four Barrel to go or take home craftsy items such as Pendleton wool cozies. Enjoy your espresso in the sunshine and lounge in the parklet that's located directly in front of the shop, or if you prefer a quieter seating, head to the secluded tables in the back of the cafe. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.subrosacoffee.com/\" target=\"_blank\">SubRosa\u003c/a>\u003c/strong>\u003cbr>\n419 40th St. [\u003ca href=\"http://goo.gl/OOzrOV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2030\u003cbr>\nHours: Mon-Thu 7am-5pm; Fri 7am-6pm; Sat 7:30am-6pm; Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SubRosa-Coffee/138087235990?ref=ts\" target=\"_blank\">SubRosa Coffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is North Oakland’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">CRO Cafe\u003c/a>. A custom furniture maker and fabricator, owner \u003ca href=\"http://www.oldaniartstudio.com/\" target=\"_blank\">Luigi Oldani\u003c/a> also designed and crafted the elegant furnishings in his studio. Brewing up \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> -- Oldani attended their training sessions before he founded his business -- there's cold-brew, drip coffee and espresso drinks made with Cro Cafe's vintage La San Marco machine. An assortment of freshly baked foods is also available for purchase.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luigioldani.org/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nOther location: Currently serving from their cart at 1603 San Pablo Ave. Berkeley, CA 94702 in front of Acme Bakery, mornings until 3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space in Uptown Oakland. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/06/coloso-coffee-a-colossal-caffeinated-experience-in-a-tiny-uptown-oakland-space/\" target=\"_blank\">Friends for over 15 years\u003c/a> since they originally met in Lima, Peru, co-owners Renzo Gianella and Jose Posadas launched their venture in 2014. They serve Portland's \u003ca href=\"http://www.heartroasters.com/\" target=\"_blank\">Heart Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks. Coloso also sells freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 9, 2015. The listings previously included in this post, Monkey Forest Road and Barkada, are now closed. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_70616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\" alt=\"Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70623\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\" alt=\"The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\" width=\"300\" class=\"size-full wp-image-70623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>This summer on Fillmore Street, the line out the door for dinner at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a> showed how popular and buzzing the hotspot-restaurant really is. Chef-owners Stuart Brioza and Nicole Krasinski closed the widely lauded restaurant on August 10 to renovate and grow their business as they take over the Harput’s Market space next door. The duo plan to reopen the restaurant sometime next month. Bay Area Bites interviewed Brioza and his comments have been edited for clarity.\u003cbr>\n\u003cstrong>\u003cbr>\nBay Area Bites: What has been the biggest surprise for you and Nicole with the restaurant expansion?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> How much time it takes (laughs). No matter how planned out you think you and your group are, you knock down a wall and you never know what will be in between the wall. The biggest surprise is what you don’t know. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: With the construction and restaurant closure, are you cooking in your home kitchen or other restaurant kitchens?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re doing a little bit of that for sure. Believe it or not just because we’re closed, it’s still a tremendous feat managing everything and a lot of what we’ve been doing is related to administrative work to get ahead. In the last year and a half, we’ve been such a small and busy restaurant, all the ideas we had, we never had time to do them. \u003c/p>\n\u003cp>So it’s been a nice chance to write recipes, restructure the front of the house, and set goals and timelines. That’s been a fun, evolutionary part of business. Then it’s more, “Hey let’s think about the food.” We have been cooking at home and have had time to think about the upcoming menu. It’s gonna be a surprise for you all.\u003c/p>\n\u003cfigure id=\"attachment_70620\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\" alt=\"Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\" alt=\"Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites Do you have any business mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We have a good core group with a business manager and office manager. We just hired a GM named Ryan Anderson from Austin. A GM is a new role for us and we’re excited. He’s helping to define what we are as a restaurant even more.\u003c/p>\n\u003cfigure id=\"attachment_70624\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\" alt=\"State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing a \u003ca href=\"http://www.feastportland.com/event/widmer-brothers-brewing-sandwich-invitational-presented-by-lincoln-motor-company/\">Sandwich Invitational\u003c/a> event in Portland and then back in San Francisco for the \u003ca href=\"http://www.jamesbeard.org/events/taste-america-san-francisco\">Taste America James Beard Foundation dinner\u003c/a> early in October. What’s it like doing these events?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We try to not do too many things because this has been the quietest time we’ve had in a year and a half. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For Portland, we don’t really make sandwiches. We’re doing a panwich--of course (laughs). It’s an open pancake-wich, made with a pancake, and a little pork belly, sweet corn, Romesco sauce and a pile of greens. Then you fold it. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are there any dishes you are more excited about getting back to or bringing to the menu? And are there some dishes you would rather take off the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza: \u003c/strong>I am excited about the State Bird Provisions dish. I love that dish. There’s only a few dishes we can’t touch and one is the quail. The other is the garlic bread with the \u003cem>burrata\u003c/em>. It’s almost an untouchable dish. I still really like it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000-290x217.jpg\" title=\"State Bird Provisions signature dish of quail.\" alt=\"State Bird Provisions signature dish of quail. Photo credit: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70622\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000-290x217.jpg\" title=\"Garlic bread with burrata.\" alt=\"Garlic bread with burrata. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70621\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your inspiration from—books, people, places, websites?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The question of inspiration is an interesting one and arises from different areas. I think that now more so than ever I get inspiration from paying attention to my surroundings and people. Inspiration and creativity is really quite powerful. Years ago I got inspired from books and dining out—that was also an impressionable time for me. Then I think something happened and I’m in this new place where I’m more inspired by the stories the food tells than the actual dishes themselves. I’m kind of on my own little path and don’t find a lot of inspiration coming from books. The stories that come from books are really quite fascinating. For me, paying attention is where the inspiration is: being in the markets, talking to your staff and other chefs, that’s kind of where it comes from. Gone are the days where I could go cover to cover in a cookbook.\u003c/p>\n\u003cfigure id=\"attachment_70619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\" alt=\"Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-70619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: After work, are there any spots you like to go to?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> is great and it’s not far away and open late. Nearby, \u003ca href=\"http://shebapianolounge.com/\">Sheba Lounge\u003c/a> is a cool little spot and on some nights they’ll play music really late. It’s pretty rare that I go. I think every restaurant has to have a local bar, that place you don’t have to get in a cab to, and you can just walk there. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the worst and best parts of your job?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The best honestly is just walking through the door every day. I really like working with the staff every day. I created a process with the staff for when we open the doors. It’s a rush, and pretty powerful. Everyone feels good and is welcoming guests.\u003c/p>\n\u003cp>The worst is the not knowing. You’re not ready for the toilet backing up. You’re never really ready for that, no matter how much you plan for it, no matter who you are. Or having someone cut themselves--pretty much anything that detracts from the mission is the worst. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: During your time off, what do you do?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re not bored with what we do yet. It’s still an important topic. I love to go car camping and the simple things like sitting around the campfire. We’re always looking for new parks within an hour of us. You’re taken outside of your world and still an hour away from your home. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Anything we can expect in the future—books, travel, food, products?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> There’s always that conversation of a cookbook. We’re not there yet. Obviously we’ve got a whole new restaurant that we’re working on. That’ll be within the year. I think we’ve got enough on our plate. We’re still riding that wave. It’s the best place to be for us.\u003c/p>\n\u003ch3>Restaurant Information:\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yqz3Z\">Map\u003c/a>\u003cbr>\n1529 Fillmore Street (between Geary and O'Farrell)\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-795-1272\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/State-Bird-Provisions/330491963635013\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/statebirdsf\">@statebirdsf\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\" alt=\"Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70623\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\" alt=\"The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\" width=\"300\" class=\"size-full wp-image-70623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>This summer on Fillmore Street, the line out the door for dinner at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a> showed how popular and buzzing the hotspot-restaurant really is. Chef-owners Stuart Brioza and Nicole Krasinski closed the widely lauded restaurant on August 10 to renovate and grow their business as they take over the Harput’s Market space next door. The duo plan to reopen the restaurant sometime next month. Bay Area Bites interviewed Brioza and his comments have been edited for clarity.\u003cbr>\n\u003cstrong>\u003cbr>\nBay Area Bites: What has been the biggest surprise for you and Nicole with the restaurant expansion?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> How much time it takes (laughs). No matter how planned out you think you and your group are, you knock down a wall and you never know what will be in between the wall. The biggest surprise is what you don’t know. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: With the construction and restaurant closure, are you cooking in your home kitchen or other restaurant kitchens?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re doing a little bit of that for sure. Believe it or not just because we’re closed, it’s still a tremendous feat managing everything and a lot of what we’ve been doing is related to administrative work to get ahead. In the last year and a half, we’ve been such a small and busy restaurant, all the ideas we had, we never had time to do them. \u003c/p>\n\u003cp>So it’s been a nice chance to write recipes, restructure the front of the house, and set goals and timelines. That’s been a fun, evolutionary part of business. Then it’s more, “Hey let’s think about the food.” We have been cooking at home and have had time to think about the upcoming menu. It’s gonna be a surprise for you all.\u003c/p>\n\u003cfigure id=\"attachment_70620\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\" alt=\"Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\" alt=\"Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites Do you have any business mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We have a good core group with a business manager and office manager. We just hired a GM named Ryan Anderson from Austin. A GM is a new role for us and we’re excited. He’s helping to define what we are as a restaurant even more.\u003c/p>\n\u003cfigure id=\"attachment_70624\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\" alt=\"State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing a \u003ca href=\"http://www.feastportland.com/event/widmer-brothers-brewing-sandwich-invitational-presented-by-lincoln-motor-company/\">Sandwich Invitational\u003c/a> event in Portland and then back in San Francisco for the \u003ca href=\"http://www.jamesbeard.org/events/taste-america-san-francisco\">Taste America James Beard Foundation dinner\u003c/a> early in October. What’s it like doing these events?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We try to not do too many things because this has been the quietest time we’ve had in a year and a half. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For Portland, we don’t really make sandwiches. We’re doing a panwich--of course (laughs). It’s an open pancake-wich, made with a pancake, and a little pork belly, sweet corn, Romesco sauce and a pile of greens. Then you fold it. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are there any dishes you are more excited about getting back to or bringing to the menu? And are there some dishes you would rather take off the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza: \u003c/strong>I am excited about the State Bird Provisions dish. I love that dish. There’s only a few dishes we can’t touch and one is the quail. The other is the garlic bread with the \u003cem>burrata\u003c/em>. It’s almost an untouchable dish. I still really like it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000-290x217.jpg\" title=\"State Bird Provisions signature dish of quail.\" alt=\"State Bird Provisions signature dish of quail. Photo credit: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70622\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000-290x217.jpg\" title=\"Garlic bread with burrata.\" alt=\"Garlic bread with burrata. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70621\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your inspiration from—books, people, places, websites?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The question of inspiration is an interesting one and arises from different areas. I think that now more so than ever I get inspiration from paying attention to my surroundings and people. Inspiration and creativity is really quite powerful. Years ago I got inspired from books and dining out—that was also an impressionable time for me. Then I think something happened and I’m in this new place where I’m more inspired by the stories the food tells than the actual dishes themselves. I’m kind of on my own little path and don’t find a lot of inspiration coming from books. The stories that come from books are really quite fascinating. For me, paying attention is where the inspiration is: being in the markets, talking to your staff and other chefs, that’s kind of where it comes from. Gone are the days where I could go cover to cover in a cookbook.\u003c/p>\n\u003cfigure id=\"attachment_70619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\" alt=\"Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-70619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: After work, are there any spots you like to go to?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> is great and it’s not far away and open late. Nearby, \u003ca href=\"http://shebapianolounge.com/\">Sheba Lounge\u003c/a> is a cool little spot and on some nights they’ll play music really late. It’s pretty rare that I go. I think every restaurant has to have a local bar, that place you don’t have to get in a cab to, and you can just walk there. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the worst and best parts of your job?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The best honestly is just walking through the door every day. I really like working with the staff every day. I created a process with the staff for when we open the doors. It’s a rush, and pretty powerful. Everyone feels good and is welcoming guests.\u003c/p>\n\u003cp>The worst is the not knowing. You’re not ready for the toilet backing up. You’re never really ready for that, no matter how much you plan for it, no matter who you are. Or having someone cut themselves--pretty much anything that detracts from the mission is the worst. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: During your time off, what do you do?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re not bored with what we do yet. It’s still an important topic. I love to go car camping and the simple things like sitting around the campfire. We’re always looking for new parks within an hour of us. You’re taken outside of your world and still an hour away from your home. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Anything we can expect in the future—books, travel, food, products?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> There’s always that conversation of a cookbook. We’re not there yet. Obviously we’ve got a whole new restaurant that we’re working on. That’ll be within the year. I think we’ve got enough on our plate. We’re still riding that wave. It’s the best place to be for us.\u003c/p>\n\u003ch3>Restaurant Information:\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yqz3Z\">Map\u003c/a>\u003cbr>\n1529 Fillmore Street (between Geary and O'Farrell)\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-795-1272\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/State-Bird-Provisions/330491963635013\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/statebirdsf\">@statebirdsf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Fatted Calf's New Cookbook Brings Charcuterie Favorites Into Your Kitchen",
"title": "The Fatted Calf's New Cookbook Brings Charcuterie Favorites Into Your Kitchen",
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"content": "\u003cfigure id=\"attachment_70450\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Boet_In-the-Charcuterie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Boet_In-the-Charcuterie.jpg\" alt=\"This fantastically detailed cookbook from celebrated Fatted Calf chefs Taylor Boetticher and Toponia Miller comes out this week. Cover Photo: Alex Farnum\" width=\"600\" height=\"666\" class=\"size-full wp-image-70450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This fantastically detailed cookbook from celebrated Fatted Calf chefs Taylor Boetticher and Toponia Miller comes out this week. Cover Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003cp>DIY charcuterie is, admittedly, not something every home cook is dying to tackle. On top of the fact that there is equipment to buy and meat to source, there is something magical about well-made sausages, terrines, and confits that makes them seem out of reach for the average kitchen weekend warrior. With the arrival of their new cookbook, \u003ca href=\"http://www.amazon.com/In-The-Charcuterie-Sausage-Confits/dp/1607743434\">\u003cem>In the Charcuterie\u003c/em>\u003c/a>, Taylor Boetticher and Toponia Miller, the acclaimed husband-and-wife duo from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf Charcuterie\u003c/a>, aim to change that perception.\u003c/p>\n\u003cfigure id=\"attachment_70465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/boetticher-and-miller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/boetticher-and-miller.jpg\" alt=\"Taylor Boetticher and Toponia Miller. Photo: Jessica Goodson\" width=\"1000\" height=\"647\" class=\"size-full wp-image-70465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taylor Boetticher and Toponia Miller. Photo: Jessica Goodson\u003c/figcaption>\u003c/figure>\n\u003cp>Boetticher and Miller’s book is at once a glossy showpiece, a culinary reference, and a hands-on cookbook. Like most cookbooks coming out of \u003ca href=\"http://crownpublishing.com/imprint/ten-speed-press/\">Ten Speed Press\u003c/a>, it is beautifully designed and photographed; in addition, it is hard to flip through a few pages without learning something. “We wanted it to be, you know, a good reference point for people’s culinary adventures and for it to be...a way of thinking about food and how certain flavors work together,” said Boetticher. \u003c/p>\n\u003cp>Boetticher and Miller started the Fatted Calf back in 2003. At first, their charcuterie operation was small-scale and focused only on selling at the \u003ca href=\"http://ecologycenter.org/fm/\">Saturday Berkeley Farmers' Market\u003c/a>. Each worked part-time jobs—Boetticher at \u003ca href=\"http://www.lanesplitterpizza.com/\">Lanesplitter Pizza\u003c/a> in West Berkeley and Miller at \u003ca href=\"http://www.stonehouseoliveoil.com/\">Stonehouse Olive Oil\u003c/a> in the Ferry Plaza—to support their fledgling business. Once they were admitted into the \u003ca href=\"http://www.cuesa.org/markets\">Ferry Plaza Farmers’ Market\u003c/a>, their business really picked up and they decided it was time to open a brick-and-mortar shop.\u003c/p>\n\u003cp>The pair knew they wanted to stay within a public market context. The Ferry Building was all booked up, but there was an opening at the newly emerging \u003ca href=\"http://oxbowpublicmarket.com/\">Oxbow Public Market\u003c/a> in Napa. It was a “huge life change” but in the end, Boetticher said, it was the right move. The Fatted Calf store opened up at the end of January 2008, just in time for the stock market to tumble. “In hindsight, it made me stronger, but at the time it was absolutely terrifying,” he said.\u003c/p>\n\u003cfigure id=\"attachment_70454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/salad-with-gizzards1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/salad-with-gizzards1.jpg\" alt=\"A chicory salad featuring the Fatted Calf’s duck gizzard confit was served at the book’s launch event in Napa. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chicory salad featuring the Fatted Calf’s duck gizzard confit was served at the book’s launch event in Napa. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the hard opening, Boetticher and Miller’s store has proven to be wildly successful. Right around the time that they were opening up their Hayes Valley store, the pair started talking to Ten Speed about putting together a cookbook. “At this point we had developed enough recipes, we worked with enough good vendors, and we also had enough really good staff working with us that we would be able to step away for a day or so a week,” Boetticher said. “It was something that Toponia and I had wanted to do for a long time. We didn’t know what it was going to be [yet], but after making charcuterie for this amount of time, it seemed to make sense.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Luckily, they had found a good team over at Ten Speed that was willing to let Boetticher and Miller shape an untraditional meat cookbook. Despite the fact that there are close to 40 pages detailing the precise method for breaking down cows, pigs, goats, lambs, rabbits, ducks, and chickens, \u003cem>In the Charcuterie\u003c/em> is not a particularly masculine book. As Boetticher explained, “We didn’t want it to be a dude food, ‘Let's throw a ton of animals on the fire’ kind of thing. We wanted it to have a little bit more of a refined sensibility.” \u003c/p>\n\u003cfigure id=\"attachment_70451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fig-stuffed-quail1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fig-stuffed-quail1.jpg\" alt=\"Boetticher and Miller’s recipe for fig and sausage stuffed quail, which is a hit in their stores, is included in the cookbook. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boetticher and Miller’s recipe for fig and sausage stuffed quail, which is a hit in their stores, is included in the cookbook. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The book, like the philosophy of the shop itself, strays away from the more modernist trends in cooking. \u003ca href=\"http://www.sousvidesupreme.com/\">Immersion circulators\u003c/a>, \u003ca href=\"https://www.vitamix.com/\">Vitamixes\u003c/a>, and \u003ca href=\"http://www.pacojet.com/en/\">PacoJets\u003c/a> are not required. Instead, the recipes blend classic French technique with updated flavors.\u003c/p>\n\u003cp>This emphasis on traditional methods helps to keep the book accessible. Yes, some recipes, like the headcheese or blood sausage, require a great deal of work and many days of commitment. However, many of the others (like the recipes featured below) require little more than a knife, some string, and patience. Natural kitchen skills are not necessarily required. To the Fatted Calf duo, making charcuterie is “more about preparation and planning than it is about raw talent or being a natural genius at something. It’s a lot more important than having a natural palate or having a good touch with a boning knife.” \u003c/p>\n\u003cp>In addition, the two clearly recognize that great charcuterie takes practice. The recipes are written in great detail, with encouragement and experimentation in mind. Boetticher noted, “One of the things we try to hammer home a lot is that these things take practice, and not to get discouraged if your first efforts don’t go the way you intended them to. But also that if you pay attention and you take the time you need and you don’t take shortcuts, then your food will be phenomenal.”\u003c/p>\n\u003cp>But what of those complex terrines and fermented sausages, you ask? How can an ordinary home cook tackle projects that large? Boetticher recommends a charcuterie party.\u003c/p>\n\u003cblockquote>\u003cp> “Because [charcuterie] is pretty labor intensive, it’s [a good thing] to do with friends or with family, whether it’s making a two pound batch of sausage or cutting up a whole hog for the freezer. It really fosters a sense of community.”\u003c/p>\u003c/blockquote>\n\u003ch3>Events:\u003c/h3>\n\u003cp>Saturday September 21, 3pm (Free)\u003cbr>\nBook signing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>, 3885a Cesar Chavez St., San Francisco, CA 94131\u003c/p>\n\u003cp>Sunday September 22, 11am ($50 with copy of book, $35 without book)\u003cbr>\nTasting and book signing at \u003ca href=\"http://www.robertsinskey.com/fetes/book-signing-with-fatted-calf/\">Robert Sinskey Vineyards\u003c/a>, 6320 Silverado Trail, Napa, CA 94558\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf Charcuterie\u003c/a>\u003cbr>\n\u003cstrong>Napa Address:\u003c/strong> \u003ca href=\"http://goo.gl/AM3dKN\">Map\u003c/a>\u003cbr>\n644 C First Street\u003cbr>\nNapa, CA 94559\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 256-3684\u003c/p>\n\u003cp>\u003cstrong>San Francisco Address:\u003c/strong> \u003ca href=\"http://goo.gl/77UK8v\">Map\u003c/a>\u003cbr>\n320 Fell Street\u003cbr>\nSan Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 400-5614\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FattedCalf\">Fatted Calf Charcuterie\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FattedCalf\">@FattedCalf\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_70453\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-Shoulder-Pot-Roast-Stuffed-with-Garlic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-Shoulder-Pot-Roast-Stuffed-with-Garlic.jpg\" alt=\"Pork Shoulder Pot Roast with Garlic. Photo: Alex Farnum\" width=\"600\" height=\"669\" class=\"size-full wp-image-70453\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Shoulder Pot Roast with Garlic. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pork Shoulder Pot Roast Stuffed with Garlic, Greens, and Walnuts\u003c/h3>\n\u003cp>\u003cem>Chock-full of greens, this simple pork shoulder pot roast, made with Boston butt, makes a nourishing and comforting supper. Abundant, leafy Swiss chard tends to be available year-round and is the standard for this stuffing, but it is equally good made with spinach, mustard, kale, or other seasonal greens.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves 8 to 10\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 whole boneless, skinless pork Boston butt, about 8 pounds (3.6 kg)\u003c/li>\n\u003cli>\nFine sea salt and freshly ground pepper\u003c/li>\n\u003cli>3 bunches Swiss chard or other leafy greens, stemmed\u003c/li>\n\u003cli>10 cloves garlic, sliced paper-thin\u003c/li>\n\u003cli>3/4 cup (85 g) chopped toasted walnuts\u003c/li>\n\u003cli>1 1/2 cups (360 ml) pork, chicken, or duck broth\u003c/li>\n\u003cli>1 1/2 cups (360 ml) cups dry red wine\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>One day in advance of cooking, season and ready the roast for stuffing. First, make the pocket for the stuffing by making a horizontal cut through the middle of the roast, following the seam where the bone was removed. Leave one of the four edges completely intact. Open the roast like a book. Season liberally on both sides with salt and pepper. Close the book, wrap tightly with plastic wrap, and refrigerate overnight.\u003c/li>\n\u003cli>Remove the roast from the refrigerator and allow it to temper for 2 hours. Preheat the oven to 350°F (180°C).\u003c/li>\n\u003cli>Bring a large pot of salted water to a rolling boil. Add the chard leaves and blanch for about 2 minutes. Drain and let cool, then squeeze out any excess water. Chop the chard coarsely.\u003c/li>\n\u003cli>Open the pork shoulder like a book, with the intact edge on your left. Arrange the chard in the center of the roast in a neat layer, leaving a 1-inch (2.5 cm) border uncovered surrounding it. Distribute the garlic evenly over the chard, followed by the walnuts. Fold the top part of the roast over the stuffing and tie tightly with butcher’s twine in three places, spacing the loops evenly and reinforcing the book shape.\u003c/li>\n\u003cli>Outfit a large braiser with a rack. Place the pork shoulder, fatty side facing up, on the rack. (If you don’t have a rack that fits your pot, halve a few leeks lengthwise, place them on the bottom of the pot, and put the roast on the leeks; they will support the roast nicely during cooking.)\u003c/li>\n\u003cli>Transfer the pot to the oven and roast for about 45 minutes. Remove the pot from the oven and carefully pour off the rendered fat. Reserve these pan drippings for another use. Add the broth and wine to the pot and return it to the oven. Turn down the oven temperature to 300°F (150°C) and continue to cook, basting the roast every 30 minutes, for about 21/2 hours. The roast is ready when it is a rich golden brown, fork-tender, and a bit wobbly.\u003c/li>\n\u003cli>Transfer the roast to a cutting board and let it rest for 20 minutes. Snip the twine and cut the roast into thick slices. Bathe each serving with a spoonful of the cooking juices.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_70452\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Lamb-Rib-Chops-with-Ras-el-Hanout.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Lamb-Rib-Chops-with-Ras-el-Hanout.jpg\" alt=\"Lamb Rib Chops with Ras el Hanout. Photo: Alex Farnum\" width=\"600\" height=\"669\" class=\"size-full wp-image-70452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lamb Rib Chops with Ras el Hanout. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lamb Rib Chops with Ras el Hanout\u003c/h3>\n\u003cp>\u003cem>Ras el hanout is a classic North African spice blend. Loosely translated it means “head of the shop,” symbolizing the best the spice merchant has to offer. Traditionally, the blend contains a panorama of different spices, usually about twenty but sometimes many more, and each merchant has his or her own recipe. Although we generally advocate toasting and grinding your own spices, we love the perfectly balanced blend available from our neighbors at Whole Spice in Napa. In their version, allspice, bay leaf, black pepper, white pepper, cardamom, cinnamon, chile, clove, cumin, ginger, mace, nutmeg, saffron, rosebuds, and more are carefully combined and ground to produce a truly aromatic mix perfect for seasoning lamb.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 lamb rib chops\u003c/li>\n\u003cli>Fine sea salt\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>2 dried bay leaves\u003c/li>\n\u003cli>1 tablespoon thinly sliced orange rind\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 tablespoon \u003cem>ras el hanout\u003c/em>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Season the lamb chops on both sides with salt.\u003c/li>\n\u003cli>In a large, shallow bowl, combine the garlic, bay, orange rind, and olive oil and mix well. Add the lamb chops to the bowl and turn as needed to coat evenly. Sprinkle the \u003cem>ras el hanout\u003c/em> over the lamb chops and again turn as needed to coat evenly.\u003c/li>\n\u003cli>To grill the chops, prepare a medium-hot fire for direct-heat grilling in a charcoal grill. Place the chops on the grill grate directly over the coals and grill, turning them once, for about 2 minutes on each side for rare or about 3 minutes on each side for medium-rare to medium. Serve at once.\u003c/li>\n\u003cli>Alternatively, to cook on the stove top, heat a large cast-iron skillet over medium-high heat until hot. Add the chops and cook, turning often, for about 5 to 7 minutes total. Serve at once.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from In the Charcuterie by Taylor Boetticher and Toponia Miller, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Taylor Boetticher and Toponia Miller, the husband-and-wife team behind Napa and S.F.'s Fatted Calf, released their first cookbook this week. Boetticher sat down with BAB's Kate Williams to talk the ins-and-outs of butchery and book publication.",
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"description": "Taylor Boetticher and Toponia Miller, the husband-and-wife team behind Napa and S.F.'s Fatted Calf, released their first cookbook this week. Boetticher sat down with BAB's Kate Williams to talk the ins-and-outs of butchery and book publication.",
"title": "The Fatted Calf's New Cookbook Brings Charcuterie Favorites Into Your Kitchen | KQED",
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"headline": "The Fatted Calf's New Cookbook Brings Charcuterie Favorites Into Your Kitchen",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70450\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Boet_In-the-Charcuterie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Boet_In-the-Charcuterie.jpg\" alt=\"This fantastically detailed cookbook from celebrated Fatted Calf chefs Taylor Boetticher and Toponia Miller comes out this week. Cover Photo: Alex Farnum\" width=\"600\" height=\"666\" class=\"size-full wp-image-70450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This fantastically detailed cookbook from celebrated Fatted Calf chefs Taylor Boetticher and Toponia Miller comes out this week. Cover Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003cp>DIY charcuterie is, admittedly, not something every home cook is dying to tackle. On top of the fact that there is equipment to buy and meat to source, there is something magical about well-made sausages, terrines, and confits that makes them seem out of reach for the average kitchen weekend warrior. With the arrival of their new cookbook, \u003ca href=\"http://www.amazon.com/In-The-Charcuterie-Sausage-Confits/dp/1607743434\">\u003cem>In the Charcuterie\u003c/em>\u003c/a>, Taylor Boetticher and Toponia Miller, the acclaimed husband-and-wife duo from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf Charcuterie\u003c/a>, aim to change that perception.\u003c/p>\n\u003cfigure id=\"attachment_70465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/boetticher-and-miller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/boetticher-and-miller.jpg\" alt=\"Taylor Boetticher and Toponia Miller. Photo: Jessica Goodson\" width=\"1000\" height=\"647\" class=\"size-full wp-image-70465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taylor Boetticher and Toponia Miller. Photo: Jessica Goodson\u003c/figcaption>\u003c/figure>\n\u003cp>Boetticher and Miller’s book is at once a glossy showpiece, a culinary reference, and a hands-on cookbook. Like most cookbooks coming out of \u003ca href=\"http://crownpublishing.com/imprint/ten-speed-press/\">Ten Speed Press\u003c/a>, it is beautifully designed and photographed; in addition, it is hard to flip through a few pages without learning something. “We wanted it to be, you know, a good reference point for people’s culinary adventures and for it to be...a way of thinking about food and how certain flavors work together,” said Boetticher. \u003c/p>\n\u003cp>Boetticher and Miller started the Fatted Calf back in 2003. At first, their charcuterie operation was small-scale and focused only on selling at the \u003ca href=\"http://ecologycenter.org/fm/\">Saturday Berkeley Farmers' Market\u003c/a>. Each worked part-time jobs—Boetticher at \u003ca href=\"http://www.lanesplitterpizza.com/\">Lanesplitter Pizza\u003c/a> in West Berkeley and Miller at \u003ca href=\"http://www.stonehouseoliveoil.com/\">Stonehouse Olive Oil\u003c/a> in the Ferry Plaza—to support their fledgling business. Once they were admitted into the \u003ca href=\"http://www.cuesa.org/markets\">Ferry Plaza Farmers’ Market\u003c/a>, their business really picked up and they decided it was time to open a brick-and-mortar shop.\u003c/p>\n\u003cp>The pair knew they wanted to stay within a public market context. The Ferry Building was all booked up, but there was an opening at the newly emerging \u003ca href=\"http://oxbowpublicmarket.com/\">Oxbow Public Market\u003c/a> in Napa. It was a “huge life change” but in the end, Boetticher said, it was the right move. The Fatted Calf store opened up at the end of January 2008, just in time for the stock market to tumble. “In hindsight, it made me stronger, but at the time it was absolutely terrifying,” he said.\u003c/p>\n\u003cfigure id=\"attachment_70454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/salad-with-gizzards1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/salad-with-gizzards1.jpg\" alt=\"A chicory salad featuring the Fatted Calf’s duck gizzard confit was served at the book’s launch event in Napa. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chicory salad featuring the Fatted Calf’s duck gizzard confit was served at the book’s launch event in Napa. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the hard opening, Boetticher and Miller’s store has proven to be wildly successful. Right around the time that they were opening up their Hayes Valley store, the pair started talking to Ten Speed about putting together a cookbook. “At this point we had developed enough recipes, we worked with enough good vendors, and we also had enough really good staff working with us that we would be able to step away for a day or so a week,” Boetticher said. “It was something that Toponia and I had wanted to do for a long time. We didn’t know what it was going to be [yet], but after making charcuterie for this amount of time, it seemed to make sense.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Luckily, they had found a good team over at Ten Speed that was willing to let Boetticher and Miller shape an untraditional meat cookbook. Despite the fact that there are close to 40 pages detailing the precise method for breaking down cows, pigs, goats, lambs, rabbits, ducks, and chickens, \u003cem>In the Charcuterie\u003c/em> is not a particularly masculine book. As Boetticher explained, “We didn’t want it to be a dude food, ‘Let's throw a ton of animals on the fire’ kind of thing. We wanted it to have a little bit more of a refined sensibility.” \u003c/p>\n\u003cfigure id=\"attachment_70451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fig-stuffed-quail1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fig-stuffed-quail1.jpg\" alt=\"Boetticher and Miller’s recipe for fig and sausage stuffed quail, which is a hit in their stores, is included in the cookbook. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boetticher and Miller’s recipe for fig and sausage stuffed quail, which is a hit in their stores, is included in the cookbook. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The book, like the philosophy of the shop itself, strays away from the more modernist trends in cooking. \u003ca href=\"http://www.sousvidesupreme.com/\">Immersion circulators\u003c/a>, \u003ca href=\"https://www.vitamix.com/\">Vitamixes\u003c/a>, and \u003ca href=\"http://www.pacojet.com/en/\">PacoJets\u003c/a> are not required. Instead, the recipes blend classic French technique with updated flavors.\u003c/p>\n\u003cp>This emphasis on traditional methods helps to keep the book accessible. Yes, some recipes, like the headcheese or blood sausage, require a great deal of work and many days of commitment. However, many of the others (like the recipes featured below) require little more than a knife, some string, and patience. Natural kitchen skills are not necessarily required. To the Fatted Calf duo, making charcuterie is “more about preparation and planning than it is about raw talent or being a natural genius at something. It’s a lot more important than having a natural palate or having a good touch with a boning knife.” \u003c/p>\n\u003cp>In addition, the two clearly recognize that great charcuterie takes practice. The recipes are written in great detail, with encouragement and experimentation in mind. Boetticher noted, “One of the things we try to hammer home a lot is that these things take practice, and not to get discouraged if your first efforts don’t go the way you intended them to. But also that if you pay attention and you take the time you need and you don’t take shortcuts, then your food will be phenomenal.”\u003c/p>\n\u003cp>But what of those complex terrines and fermented sausages, you ask? How can an ordinary home cook tackle projects that large? Boetticher recommends a charcuterie party.\u003c/p>\n\u003cblockquote>\u003cp> “Because [charcuterie] is pretty labor intensive, it’s [a good thing] to do with friends or with family, whether it’s making a two pound batch of sausage or cutting up a whole hog for the freezer. It really fosters a sense of community.”\u003c/p>\u003c/blockquote>\n\u003ch3>Events:\u003c/h3>\n\u003cp>Saturday September 21, 3pm (Free)\u003cbr>\nBook signing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>, 3885a Cesar Chavez St., San Francisco, CA 94131\u003c/p>\n\u003cp>Sunday September 22, 11am ($50 with copy of book, $35 without book)\u003cbr>\nTasting and book signing at \u003ca href=\"http://www.robertsinskey.com/fetes/book-signing-with-fatted-calf/\">Robert Sinskey Vineyards\u003c/a>, 6320 Silverado Trail, Napa, CA 94558\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf Charcuterie\u003c/a>\u003cbr>\n\u003cstrong>Napa Address:\u003c/strong> \u003ca href=\"http://goo.gl/AM3dKN\">Map\u003c/a>\u003cbr>\n644 C First Street\u003cbr>\nNapa, CA 94559\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (707) 256-3684\u003c/p>\n\u003cp>\u003cstrong>San Francisco Address:\u003c/strong> \u003ca href=\"http://goo.gl/77UK8v\">Map\u003c/a>\u003cbr>\n320 Fell Street\u003cbr>\nSan Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 400-5614\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FattedCalf\">Fatted Calf Charcuterie\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FattedCalf\">@FattedCalf\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_70453\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-Shoulder-Pot-Roast-Stuffed-with-Garlic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-Shoulder-Pot-Roast-Stuffed-with-Garlic.jpg\" alt=\"Pork Shoulder Pot Roast with Garlic. Photo: Alex Farnum\" width=\"600\" height=\"669\" class=\"size-full wp-image-70453\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Shoulder Pot Roast with Garlic. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pork Shoulder Pot Roast Stuffed with Garlic, Greens, and Walnuts\u003c/h3>\n\u003cp>\u003cem>Chock-full of greens, this simple pork shoulder pot roast, made with Boston butt, makes a nourishing and comforting supper. Abundant, leafy Swiss chard tends to be available year-round and is the standard for this stuffing, but it is equally good made with spinach, mustard, kale, or other seasonal greens.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves 8 to 10\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 whole boneless, skinless pork Boston butt, about 8 pounds (3.6 kg)\u003c/li>\n\u003cli>\nFine sea salt and freshly ground pepper\u003c/li>\n\u003cli>3 bunches Swiss chard or other leafy greens, stemmed\u003c/li>\n\u003cli>10 cloves garlic, sliced paper-thin\u003c/li>\n\u003cli>3/4 cup (85 g) chopped toasted walnuts\u003c/li>\n\u003cli>1 1/2 cups (360 ml) pork, chicken, or duck broth\u003c/li>\n\u003cli>1 1/2 cups (360 ml) cups dry red wine\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>One day in advance of cooking, season and ready the roast for stuffing. First, make the pocket for the stuffing by making a horizontal cut through the middle of the roast, following the seam where the bone was removed. Leave one of the four edges completely intact. Open the roast like a book. Season liberally on both sides with salt and pepper. Close the book, wrap tightly with plastic wrap, and refrigerate overnight.\u003c/li>\n\u003cli>Remove the roast from the refrigerator and allow it to temper for 2 hours. Preheat the oven to 350°F (180°C).\u003c/li>\n\u003cli>Bring a large pot of salted water to a rolling boil. Add the chard leaves and blanch for about 2 minutes. Drain and let cool, then squeeze out any excess water. Chop the chard coarsely.\u003c/li>\n\u003cli>Open the pork shoulder like a book, with the intact edge on your left. Arrange the chard in the center of the roast in a neat layer, leaving a 1-inch (2.5 cm) border uncovered surrounding it. Distribute the garlic evenly over the chard, followed by the walnuts. Fold the top part of the roast over the stuffing and tie tightly with butcher’s twine in three places, spacing the loops evenly and reinforcing the book shape.\u003c/li>\n\u003cli>Outfit a large braiser with a rack. Place the pork shoulder, fatty side facing up, on the rack. (If you don’t have a rack that fits your pot, halve a few leeks lengthwise, place them on the bottom of the pot, and put the roast on the leeks; they will support the roast nicely during cooking.)\u003c/li>\n\u003cli>Transfer the pot to the oven and roast for about 45 minutes. Remove the pot from the oven and carefully pour off the rendered fat. Reserve these pan drippings for another use. Add the broth and wine to the pot and return it to the oven. Turn down the oven temperature to 300°F (150°C) and continue to cook, basting the roast every 30 minutes, for about 21/2 hours. The roast is ready when it is a rich golden brown, fork-tender, and a bit wobbly.\u003c/li>\n\u003cli>Transfer the roast to a cutting board and let it rest for 20 minutes. Snip the twine and cut the roast into thick slices. Bathe each serving with a spoonful of the cooking juices.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_70452\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Lamb-Rib-Chops-with-Ras-el-Hanout.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Lamb-Rib-Chops-with-Ras-el-Hanout.jpg\" alt=\"Lamb Rib Chops with Ras el Hanout. Photo: Alex Farnum\" width=\"600\" height=\"669\" class=\"size-full wp-image-70452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lamb Rib Chops with Ras el Hanout. Photo: Alex Farnum\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lamb Rib Chops with Ras el Hanout\u003c/h3>\n\u003cp>\u003cem>Ras el hanout is a classic North African spice blend. Loosely translated it means “head of the shop,” symbolizing the best the spice merchant has to offer. Traditionally, the blend contains a panorama of different spices, usually about twenty but sometimes many more, and each merchant has his or her own recipe. Although we generally advocate toasting and grinding your own spices, we love the perfectly balanced blend available from our neighbors at Whole Spice in Napa. In their version, allspice, bay leaf, black pepper, white pepper, cardamom, cinnamon, chile, clove, cumin, ginger, mace, nutmeg, saffron, rosebuds, and more are carefully combined and ground to produce a truly aromatic mix perfect for seasoning lamb.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 lamb rib chops\u003c/li>\n\u003cli>Fine sea salt\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003cli>2 dried bay leaves\u003c/li>\n\u003cli>1 tablespoon thinly sliced orange rind\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 tablespoon \u003cem>ras el hanout\u003c/em>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Season the lamb chops on both sides with salt.\u003c/li>\n\u003cli>In a large, shallow bowl, combine the garlic, bay, orange rind, and olive oil and mix well. Add the lamb chops to the bowl and turn as needed to coat evenly. Sprinkle the \u003cem>ras el hanout\u003c/em> over the lamb chops and again turn as needed to coat evenly.\u003c/li>\n\u003cli>To grill the chops, prepare a medium-hot fire for direct-heat grilling in a charcoal grill. Place the chops on the grill grate directly over the coals and grill, turning them once, for about 2 minutes on each side for rare or about 3 minutes on each side for medium-rare to medium. Serve at once.\u003c/li>\n\u003cli>Alternatively, to cook on the stove top, heat a large cast-iron skillet over medium-high heat until hot. Add the chops and cook, turning often, for about 5 to 7 minutes total. Serve at once.\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>Recipes reprinted with permission from In the Charcuterie by Taylor Boetticher and Toponia Miller, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ethiopian cooking classes with Brundo in West Oakland",
"title": "Ethiopian cooking classes with Brundo in West Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70328\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoClass-659x368.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoClass-659x368.jpg\" alt=\"Ethiopian cooking class with Brundo in West Oakland. Photo: Kelly Baker\" width=\"659\" height=\"368\" class=\"size-full wp-image-70328\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ethiopian cooking class with Brundo in West Oakland. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/kelly-baker/\">Kelly Baker\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/ethiopian-cooking-class/\">Oakland Local\u003c/a> (9/16/13)\u003c/p>\n\u003cp>Tucked away in the corner of Bay 8 of the mammoth \u003ca href=\"http://www.americansteelstudios.com/\">American Steel\u003c/a> warehouse sits the Ethiopian spice shop, \u003ca href=\"https://brundo.com/\">Brundo\u003c/a>. Barely visible from the street, the empty back of a papasan chair adorned with a Brundo apron marks the entrance for customers. But the intoxicating smells of onions, allspice, and simmering meat are a much more potent identifier for this hidden West Oakland gem.\u003c/p>\n\u003cp>Brundo is a project of the well-known North Oakland Ethiopian eatery, \u003ca href=\"http://cafecolucci.com/\">Cafe Colucci\u003c/a>. Founder Fetlework Teferi grew her successful restaurant into an adjoining spice shop when local wholesale spice vendors proved inconsistent. Using the connections in her close-knit community, Fetlework partnered with farmers in Ethiopia to produce spices expressly for the restaurant, “so that we ourselves can watch the integrity of what we are using in our food,” Lea Berhane, Brundo’s Director of Marketing and Business Development, explains. “It is true farm-to-table.”\u003c/p>\n\u003cp>When her ambitions outgrew her Telegraph locale, Fetlework moved Brundo’s headquarters to American Steel Studios. She has authored a \u003ca href=\"http://shop.brundo.com/product.sc?productId=378&categoryId=33\">self-published spice book\u003c/a>, opened an \u003ca href=\"http://shop.brundo.com/main.sc\">online spice store\u003c/a>, and is in the process of getting Fair Trade and organic certifications for the source farm in Ethiopia, which employs 31 people. Brundo has been offering \u003ca href=\"https://brundo.com/Cooking_Class.html\">Ethiopian cooking classes\u003c/a> out of the West Oakland location for over 3 years now.\u003c/p>\n\u003cp>Twice a week, Brundo offers cooking classes, both vegan and traditional options, with a sit-down meal to follow. For 3 hours, I learned about the basic spices, ingredients, and cooking techniques to create Atakilt, Doro Alicha, and Sega Wot dishes–not a bad way to start a Saturday.\u003c/p>\n\u003cfigure id=\"attachment_70330\" class=\"wp-caption aligncenter\" style=\"max-width: 1535px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/prep-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/prep-ingredients.jpg\" alt=\"Prepping ingredients. Photo: Kelly Baker\" width=\"1535\" height=\"1024\" class=\"size-full wp-image-70330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prepping ingredients. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Led by Adey Abeba, we began with all of our prep work: chopping cabbage, potatoes, and carrots. The most arduous task was finely mincing red onions through our tears. Eventually we just threw our onion bits in the food processor. Adey explained that it’s important to cut the onions so finely because the water from the fine particles allows cooks to brown the onions without oil.\u003c/p>\n\u003cfigure id=\"attachment_70327\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/browning-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/browning-onions.jpg\" alt=\"Browning the onions. Photo: Kelly Baker\" width=\"1671\" height=\"942\" class=\"size-full wp-image-70327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Browning the onions. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Once we chopped up some chicken and beef, we heated up our pans and threw the onions in. Mine quickly browned and started to leave a brown residue on the pot. Using some water, I deglazed the pot and the purple onions were now a bubbly brown goop. We continued to add water and veggies to make the Atakilt dish.\u003c/p>\n\u003cfigure id=\"attachment_70326\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/atakilt-simmering.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/atakilt-simmering.jpg\" alt=\"Atakilt simmering in the pot. Photo: Kelly Baker\" width=\"1671\" height=\"942\" class=\"size-full wp-image-70326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Atakilt simmering in the pot. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>“There is no wrong way to make these dishes!” Adey reminded us throughout the cooking process. She swore to us that each of our dishes would look and taste drastically different, despite the fact that we were all using the exact same ingredients in more or less the same quantities. We wandered around the room with our spoons to sample each others’ dishes, encouraged and amazed by the stark contrasts between each effort: “This one is so brown!” “Oooh you can definitely taste the cabbage in that one.” “Wow that yellow color is beautiful.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next up was Doro Alicha, a mild chicken dish. We did not brown the onions this time and used \u003ca href=\"http://shop.brundo.com/product.sc?productId=196&categoryId=3\">Makulaya\u003c/a>, an Ethiopian allspice mixture. But what truly made this dish was the Niter Kibbe, a seasoned clarified butter. Making our rounds again, we noted the significant difference between dishes made with just oil and those with butter. Even the colors ranged from a greyish green to a bright yellow-green.\u003c/p>\n\u003cp>Things literally started to heat up as we started the Sega Wot. Not only does the red Berbere provide a good kick to the dish, by this point we had been cooking on medium-high open flames for about two and half hours straight. Once we got the onions to brown and added the \u003ca href=\"http://shop.brundo.com/product.sc?productId=148&categoryId=17\">Berbere\u003c/a> and beef to simmer we all took much-needed breaks to enjoy the breeze outside.\u003c/p>\n\u003cfigure id=\"attachment_70329\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoMeal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoMeal.jpg\" alt=\"The whole gang sits down for a 3-course meal. Photo: Kelly Baker\" width=\"500\" class=\"size-full wp-image-70329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The whole gang sits down for a 3-course meal. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Finally finished, we brought our plates into the next room to sit down with heaping injera, a kind of crêpe-meets-naan spongey flatbread, and tej, Ethiopian honey wine. Our instructors demonstrated how to eat using the injera rather than forks, wrapping up bite-size pieces of our dishes “like little burritos.” Shoveling my plate with injera, the meal quickly filled me up. The pride I felt knowing that I created these dishes I thought could only be found in restaurants made the meal all the more delicious. At the end of our meal, we had the opportunity to buy the unique spices we used in our recipes.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://brundo.com/Cooking_Class.html\">Brundo Flavors of Ethiopia Culinary Studio\u003cbr>\n\u003c/a>\u003cbr>\n1960 Mandela Parkway (American Steel Studios Bay 8 entrance on 18th Street between Poplar Street and Mandela Parkway)\u003c/p>\n\u003cp>$85 registration fee\u003c/p>\n\u003cp>RSVP to lea@brundo.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’d suggest giving yourself extra time before class to find the entrance (even more if you need parking) and don’t make plans right after class–my class and meal ended an hour after the time posted on the website. You want to have plenty of time to enjoy your hard work!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70328\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoClass-659x368.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoClass-659x368.jpg\" alt=\"Ethiopian cooking class with Brundo in West Oakland. Photo: Kelly Baker\" width=\"659\" height=\"368\" class=\"size-full wp-image-70328\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ethiopian cooking class with Brundo in West Oakland. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/kelly-baker/\">Kelly Baker\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/ethiopian-cooking-class/\">Oakland Local\u003c/a> (9/16/13)\u003c/p>\n\u003cp>Tucked away in the corner of Bay 8 of the mammoth \u003ca href=\"http://www.americansteelstudios.com/\">American Steel\u003c/a> warehouse sits the Ethiopian spice shop, \u003ca href=\"https://brundo.com/\">Brundo\u003c/a>. Barely visible from the street, the empty back of a papasan chair adorned with a Brundo apron marks the entrance for customers. But the intoxicating smells of onions, allspice, and simmering meat are a much more potent identifier for this hidden West Oakland gem.\u003c/p>\n\u003cp>Brundo is a project of the well-known North Oakland Ethiopian eatery, \u003ca href=\"http://cafecolucci.com/\">Cafe Colucci\u003c/a>. Founder Fetlework Teferi grew her successful restaurant into an adjoining spice shop when local wholesale spice vendors proved inconsistent. Using the connections in her close-knit community, Fetlework partnered with farmers in Ethiopia to produce spices expressly for the restaurant, “so that we ourselves can watch the integrity of what we are using in our food,” Lea Berhane, Brundo’s Director of Marketing and Business Development, explains. “It is true farm-to-table.”\u003c/p>\n\u003cp>When her ambitions outgrew her Telegraph locale, Fetlework moved Brundo’s headquarters to American Steel Studios. She has authored a \u003ca href=\"http://shop.brundo.com/product.sc?productId=378&categoryId=33\">self-published spice book\u003c/a>, opened an \u003ca href=\"http://shop.brundo.com/main.sc\">online spice store\u003c/a>, and is in the process of getting Fair Trade and organic certifications for the source farm in Ethiopia, which employs 31 people. Brundo has been offering \u003ca href=\"https://brundo.com/Cooking_Class.html\">Ethiopian cooking classes\u003c/a> out of the West Oakland location for over 3 years now.\u003c/p>\n\u003cp>Twice a week, Brundo offers cooking classes, both vegan and traditional options, with a sit-down meal to follow. For 3 hours, I learned about the basic spices, ingredients, and cooking techniques to create Atakilt, Doro Alicha, and Sega Wot dishes–not a bad way to start a Saturday.\u003c/p>\n\u003cfigure id=\"attachment_70330\" class=\"wp-caption aligncenter\" style=\"max-width: 1535px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/prep-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/prep-ingredients.jpg\" alt=\"Prepping ingredients. Photo: Kelly Baker\" width=\"1535\" height=\"1024\" class=\"size-full wp-image-70330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prepping ingredients. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Led by Adey Abeba, we began with all of our prep work: chopping cabbage, potatoes, and carrots. The most arduous task was finely mincing red onions through our tears. Eventually we just threw our onion bits in the food processor. Adey explained that it’s important to cut the onions so finely because the water from the fine particles allows cooks to brown the onions without oil.\u003c/p>\n\u003cfigure id=\"attachment_70327\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/browning-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/browning-onions.jpg\" alt=\"Browning the onions. Photo: Kelly Baker\" width=\"1671\" height=\"942\" class=\"size-full wp-image-70327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Browning the onions. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Once we chopped up some chicken and beef, we heated up our pans and threw the onions in. Mine quickly browned and started to leave a brown residue on the pot. Using some water, I deglazed the pot and the purple onions were now a bubbly brown goop. We continued to add water and veggies to make the Atakilt dish.\u003c/p>\n\u003cfigure id=\"attachment_70326\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/atakilt-simmering.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/atakilt-simmering.jpg\" alt=\"Atakilt simmering in the pot. Photo: Kelly Baker\" width=\"1671\" height=\"942\" class=\"size-full wp-image-70326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Atakilt simmering in the pot. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>“There is no wrong way to make these dishes!” Adey reminded us throughout the cooking process. She swore to us that each of our dishes would look and taste drastically different, despite the fact that we were all using the exact same ingredients in more or less the same quantities. We wandered around the room with our spoons to sample each others’ dishes, encouraged and amazed by the stark contrasts between each effort: “This one is so brown!” “Oooh you can definitely taste the cabbage in that one.” “Wow that yellow color is beautiful.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next up was Doro Alicha, a mild chicken dish. We did not brown the onions this time and used \u003ca href=\"http://shop.brundo.com/product.sc?productId=196&categoryId=3\">Makulaya\u003c/a>, an Ethiopian allspice mixture. But what truly made this dish was the Niter Kibbe, a seasoned clarified butter. Making our rounds again, we noted the significant difference between dishes made with just oil and those with butter. Even the colors ranged from a greyish green to a bright yellow-green.\u003c/p>\n\u003cp>Things literally started to heat up as we started the Sega Wot. Not only does the red Berbere provide a good kick to the dish, by this point we had been cooking on medium-high open flames for about two and half hours straight. Once we got the onions to brown and added the \u003ca href=\"http://shop.brundo.com/product.sc?productId=148&categoryId=17\">Berbere\u003c/a> and beef to simmer we all took much-needed breaks to enjoy the breeze outside.\u003c/p>\n\u003cfigure id=\"attachment_70329\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoMeal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoMeal.jpg\" alt=\"The whole gang sits down for a 3-course meal. Photo: Kelly Baker\" width=\"500\" class=\"size-full wp-image-70329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The whole gang sits down for a 3-course meal. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Finally finished, we brought our plates into the next room to sit down with heaping injera, a kind of crêpe-meets-naan spongey flatbread, and tej, Ethiopian honey wine. Our instructors demonstrated how to eat using the injera rather than forks, wrapping up bite-size pieces of our dishes “like little burritos.” Shoveling my plate with injera, the meal quickly filled me up. The pride I felt knowing that I created these dishes I thought could only be found in restaurants made the meal all the more delicious. At the end of our meal, we had the opportunity to buy the unique spices we used in our recipes.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://brundo.com/Cooking_Class.html\">Brundo Flavors of Ethiopia Culinary Studio\u003cbr>\n\u003c/a>\u003cbr>\n1960 Mandela Parkway (American Steel Studios Bay 8 entrance on 18th Street between Poplar Street and Mandela Parkway)\u003c/p>\n\u003cp>$85 registration fee\u003c/p>\n\u003cp>RSVP to lea@brundo.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’d suggest giving yourself extra time before class to find the entrance (even more if you need parking) and don’t make plans right after class–my class and meal ended an hour after the time posted on the website. You want to have plenty of time to enjoy your hard work!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "TV Watch: Local \"Culinary Jams\" on Moveable Feast With Fine Cooking ",
"title": "TV Watch: Local \"Culinary Jams\" on Moveable Feast With Fine Cooking ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/moveable-feast-dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/moveable-feast-dinner1000.jpg\" alt=\"Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"563\" class=\"size-full wp-image-70122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>This month marks the launch of a new \u003ca href=\"http://www.pbs.org/food/shows/moveable-feast-with-fine-cooking/\">13-episode TV series on PBS\u003c/a> that definitely subscribes to the \"go local\" theme while highlighting the skills of some noteworthy Bay Area chefs. \u003ca href=\"http://www.finecooking.com/moveablefeast/\">\u003cem>Moveable Feast With Fine Cooking\u003c/em>\u003c/a> is hosted by \u003ca href=\"http://www.peteevans.com.au/\">Pete Evans\u003c/a>, who sports a too-cute Australian accent and says things like “\u003ca href=\"http://en.wikipedia.org/wiki/Bob%27s_your_uncle\">Bob’s your uncle\u003c/a>” while cooking. He is a celebrity chef, author and restaurateur in his native land and adds a mellow touch and marked enthusiasm to the TV screen. \u003c/p>\n\u003cp>The series is a collaboration between \u003ca href=\"http://www.finecooking.com/\">Fine Cooking magazine\u003c/a> and Boston’s \u003ca href=\"http://www.wgbh.org/foodwine/index.cfm\">WGBH\u003c/a>. Each episode is set up for chefs and food experts to do something called \"culinary jams\" -- as good a descriptor as any for this type of creative journey that gives visual insight into a region's \u003cem>terroir\u003c/em>. A San Francisco episode that ends with a spice-centric group dinner at Cookhouse premieres on Saturday, September 14 (airs on KQED 9 Sat, Sep 21 at 8:30am) and features \u003ca href=\"http://www.bartartine.com/chef/\">Cortney Burns\u003c/a> and \u003ca href=\"http://www.jeffreysaad.com/\">Jeffrey Saad\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.finecooking.com/moveablefeast/episodes/cookhouse-san-francisco-california/\">\u003cstrong>Pete Evans said of the episode:\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\"I think all chefs and food lovers have a soft spot for San Fran. I love the diversity and the push for organic and sustainable practices. Cortney Burns and Jeffrey Saad definitely know their town, and today was all about spice. We decided on a menu that would highlight cooking’s greatest secret... the use of intoxicating ingredients that turn humble ingredients into the sublime, with little fuss. Jeffrey played with galangal and shrimp to create a dish that anyone could master to rave reviews.\" \u003c/p>\n\u003cp>\"Meanwhile, Cortney's turning \u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>’s (a San Francisco chocolate maker) chocolate into a spice enhanced dessert with chili, ginger and other exotic/tantalizing spices from this amazing planet we share. And lastly, I thought I would take the humble roast chicken and give it a makeover with an Indonesian spice mix of turmeric, ginger, garlic, chili and kaffir lime.\"\u003c/p>\u003c/blockquote>\n\u003cp>There is a slightly staged vibe to the program and one can see that the chefs were well coached to give thoughtful, detailed remarks. Each chef diligently explains cooking tips like why they want to obtain fresh spices, or how important it is to season shellfish before putting it into a hot pan. Cortney Burns verbally riffs on the use of ginger and spicy heat in her intriguing forbidden rice \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate dessert, and it is pleasing to see a female cook with definite chops get her share of the culinary spotlight or 'jam' as it were. As far as TV goes, the show is a fresh take on learning about how chefs operate and think while they search for ingredients and put them to good use in the kitchen—no irritating competition, trash talk, or judges here. Just cooking and feasting with chefs and their friends.\u003c/p>\n\u003cfigure id=\"attachment_70120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\" alt=\"Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch a preview of the series:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=kkicMBSiOo8]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other chefs highlighted on Moveable Feast With Fine Cooking: \u003ca href=\"http://kqed.org/jacquespepin\">Jacques Pepin\u003c/a> (a familiar TV face to us all by now), \u003ca href=\"http://www.tvguide.com/tvshows/a-moveable-feast-with-fine-cooking-2013/episode-1-season-1/seattle-wa-chefs-tom-douglas-and-thierry-rautureau/583874\">Tom Douglas and Thierry Rautureau\u003c/a>, \u003ca href=\"http://www.annisarestaurant.com/people.htm\">Anita Lo\u003c/a>, \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, \u003ca href=\"http://www.barbutonyc.com/bios.html\">Jonathan Waxman\u003c/a>, and \u003ca href=\"http://ateranyc.com/people/matthew-lightner/\">Matt Lightner\u003c/a>. The Bay Area jammers include \u003ca href=\"http://en.wikipedia.org/wiki/Christopher_Kostow\">Christopher Kostow\u003c/a>, \u003ca href=\"http://www.wisesonsdeli.com/about.html\">Leo Beckerman and Evan Bloom\u003c/a>; \u003ca href=\"https://twitter.com/RaviKapur\">Ravi Kapur\u003c/a> (who pulls off a beach banquet for 150), father-son team Chefs \u003ca href=\"http://www.marcforgione.com/who/\">Marc and Larry Forgione\u003c/a> with \u003ca href=\"http://www.chefscottsamuel.com/biography.html\">Scott Samuel\u003c/a>; and Sonoma powerhouse chefs \u003ca href=\"http://blackpigmeatco.com/\">Duskie Estes\u003c/a> and \u003ca href=\"http://starkrestaurants.com/about.html\">Mark Stark\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites caught up with some of the local Bay Area chefs to find out what the Moveable Feast filming process was like. Their comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to work around the clock and access amazing ingredients for the TV production? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> The show was a simple representation of ingredients I work with every day in a region with incredible resources at my fingertips. This is how we cook everyday at The Restaurant, in a more elevated sense perhaps.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> We had a great time visiting our good friend Taylor Boetticher over at \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> and were able to showcase our favorite charcuterie maker. Taylor makes our all-beef salami & we really enjoy working with him because he's so invested in each product he makes and so driven to make each one the best it can be, even if it means tinkering with recipes after he has a product that most people will find to be excellent.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong>The treasure hunt for the best ingredients is the true pleasure of cooking. It is the journey that brings you to the kitchen. I was traveling with my wife in Thailand last year and was determined to find the best of every dish on the streets. I was intrigued by the art of the balance between sweet, salty, bitter and sour (plus a little heat!) that the Thai bring. Coconut milk is the new \"cream\" and brings a subtle richness to every dish. The fish sauce was the salt and \u003cem>umami\u003c/em>, and the galangal root the aromatic bitter. Each ingredient is overwhelming on its own but together they make magic, taking your tongue on a mystery ride of pleasure. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How is the filming similar and different than restaurant cooking?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> It was interesting, I’ve never been on a show like that before where you were demoing a dish outdoors. The stopping and starting threw me off, but we got the hang of it towards the end. \u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> This was a new experience for us -- we'd never cooked on television or in front of a crowd. You really have to think about each step and why you do it the way you do and how to make it more deliberate for the viewer. There were a couple of shots we had to do multiple times which is something we were not used to but the crew was great and the whole thing was much more organic than I expected. Of course, we were cooking for our friends which makes things a little more mellow but being able to cook shoulder to shoulder with Christopher and Pete was an amazing experience we are most humbled by.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Shooting the show was a blast. Pete Evans brought his down-under \"no worries\" joy to the group. We learned from each other while cooking away. What was different than restaurant cooking was the fact that we were cooking for a huge group of friends. It was more like a dinner party (with the usual intensity of timing that comes with that!) than a restaurant setting. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Many times in TV cooking shows there are goofs--someone packed cilantro instead of mint, or the pizzelle is not sealed, so ice cream is melting while you eat it, and you have to keep smiling and talking. Anything like that happen?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> Honestly, I was really surprised that something like that didn’t happen! When I pulled the casserole out of the oven and flipped the pan over onto a plate, I was so sure it was going to be broken or stick to the pan. It came out perfectly, just gorgeous, and we got that on tape.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> Fortunately, I was so nervous when I packed up our things that I double and triple checked everything and we were set!\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Chaos is in our blood or we could never be in the restaurant business! We were goofs in general but as far as the food went, we were surprisingly goof-free! If I had to pick something I would say that the stove did not have the BTU's (volume of hot gas) I needed for the wok. That is the key to great wok cooking. As a result I had to get the wok smoking hot and do multiple smaller batches to feed the group of 20. \u003c/p>\n\u003cp>\u003cstrong>Program Information\u003c/strong>:\u003cbr>\nWebsite: \u003ca href=\"http://www.finecooking.com/moveablefeast/\">Moveable Feast with Fine Cooking\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FineCookingTV\">Moveable Feast with Fine Cooking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/finecookingtv\">@FineCookingTV\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21732\">Moveable Feast with Fine Cooking airs on KQED 9\u003c/a>\u003c/h3>\n\u003cp>\u003cstrong>Here are the episodes currently scheduled to air on KQED 9.\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.finecooking.tv/moveablefeast/schedule.aspx\">Find out airing schedule on other local PBS stations\u003c/a>\u003c/p>\n\u003cp>Sat, Sep 14, 2013 -- 8:30am\u003cbr>\nSeattle, WA: Chefs Tom Douglas and Thierry Rautureau \u003c/p>\n\u003cp>Sat, Sep 21, 2013 -- 8:30am\u003cbr>\nSan Francisco, CA: Chefs Jeffrey Saad and Cortney Burns \u003c/p>\n\u003cp>Sat, Sep 28, 2013 -- 8:30am\u003cbr>\nMillstone Farm, CT: Chefs Jacques Pepin, Bill Taibe and Tim LaBant\u003c/p>\n\u003cp>Sat, Oct 5, 2013 -- 8:30am\u003cbr>\nCulinary Institute of America, CA: Chefs Marc and Larry Forgione and Scott Samuel \u003c/p>\n\u003cp>Sat, Oct 12, 2013 -- 8:30am\u003cbr>\nWestport, MA: Chef Chris Schlesinger and Doc Willoughby\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sat, Oct 26, 2013 -- 8:30am\u003cbr>\nSecret Sea Cove, CA: Chef Ravi Kapur \u003c/p>\n\n",
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"excerpt": "This month marks the launch of a new 13-episode TV series on PBS that definitely subscribes to the “go local” theme while highlighting the skills of some noteworthy Bay Area chefs. The San Francisco episode premieres September 14 but airs on KQED 9 Saturday September 21.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/moveable-feast-dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/moveable-feast-dinner1000.jpg\" alt=\"Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"563\" class=\"size-full wp-image-70122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>This month marks the launch of a new \u003ca href=\"http://www.pbs.org/food/shows/moveable-feast-with-fine-cooking/\">13-episode TV series on PBS\u003c/a> that definitely subscribes to the \"go local\" theme while highlighting the skills of some noteworthy Bay Area chefs. \u003ca href=\"http://www.finecooking.com/moveablefeast/\">\u003cem>Moveable Feast With Fine Cooking\u003c/em>\u003c/a> is hosted by \u003ca href=\"http://www.peteevans.com.au/\">Pete Evans\u003c/a>, who sports a too-cute Australian accent and says things like “\u003ca href=\"http://en.wikipedia.org/wiki/Bob%27s_your_uncle\">Bob’s your uncle\u003c/a>” while cooking. He is a celebrity chef, author and restaurateur in his native land and adds a mellow touch and marked enthusiasm to the TV screen. \u003c/p>\n\u003cp>The series is a collaboration between \u003ca href=\"http://www.finecooking.com/\">Fine Cooking magazine\u003c/a> and Boston’s \u003ca href=\"http://www.wgbh.org/foodwine/index.cfm\">WGBH\u003c/a>. Each episode is set up for chefs and food experts to do something called \"culinary jams\" -- as good a descriptor as any for this type of creative journey that gives visual insight into a region's \u003cem>terroir\u003c/em>. A San Francisco episode that ends with a spice-centric group dinner at Cookhouse premieres on Saturday, September 14 (airs on KQED 9 Sat, Sep 21 at 8:30am) and features \u003ca href=\"http://www.bartartine.com/chef/\">Cortney Burns\u003c/a> and \u003ca href=\"http://www.jeffreysaad.com/\">Jeffrey Saad\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.finecooking.com/moveablefeast/episodes/cookhouse-san-francisco-california/\">\u003cstrong>Pete Evans said of the episode:\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\"I think all chefs and food lovers have a soft spot for San Fran. I love the diversity and the push for organic and sustainable practices. Cortney Burns and Jeffrey Saad definitely know their town, and today was all about spice. We decided on a menu that would highlight cooking’s greatest secret... the use of intoxicating ingredients that turn humble ingredients into the sublime, with little fuss. Jeffrey played with galangal and shrimp to create a dish that anyone could master to rave reviews.\" \u003c/p>\n\u003cp>\"Meanwhile, Cortney's turning \u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>’s (a San Francisco chocolate maker) chocolate into a spice enhanced dessert with chili, ginger and other exotic/tantalizing spices from this amazing planet we share. And lastly, I thought I would take the humble roast chicken and give it a makeover with an Indonesian spice mix of turmeric, ginger, garlic, chili and kaffir lime.\"\u003c/p>\u003c/blockquote>\n\u003cp>There is a slightly staged vibe to the program and one can see that the chefs were well coached to give thoughtful, detailed remarks. Each chef diligently explains cooking tips like why they want to obtain fresh spices, or how important it is to season shellfish before putting it into a hot pan. Cortney Burns verbally riffs on the use of ginger and spicy heat in her intriguing forbidden rice \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate dessert, and it is pleasing to see a female cook with definite chops get her share of the culinary spotlight or 'jam' as it were. As far as TV goes, the show is a fresh take on learning about how chefs operate and think while they search for ingredients and put them to good use in the kitchen—no irritating competition, trash talk, or judges here. Just cooking and feasting with chefs and their friends.\u003c/p>\n\u003cfigure id=\"attachment_70120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\" alt=\"Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch a preview of the series:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/kkicMBSiOo8'\n title='//www.youtube.com/embed/kkicMBSiOo8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other chefs highlighted on Moveable Feast With Fine Cooking: \u003ca href=\"http://kqed.org/jacquespepin\">Jacques Pepin\u003c/a> (a familiar TV face to us all by now), \u003ca href=\"http://www.tvguide.com/tvshows/a-moveable-feast-with-fine-cooking-2013/episode-1-season-1/seattle-wa-chefs-tom-douglas-and-thierry-rautureau/583874\">Tom Douglas and Thierry Rautureau\u003c/a>, \u003ca href=\"http://www.annisarestaurant.com/people.htm\">Anita Lo\u003c/a>, \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, \u003ca href=\"http://www.barbutonyc.com/bios.html\">Jonathan Waxman\u003c/a>, and \u003ca href=\"http://ateranyc.com/people/matthew-lightner/\">Matt Lightner\u003c/a>. The Bay Area jammers include \u003ca href=\"http://en.wikipedia.org/wiki/Christopher_Kostow\">Christopher Kostow\u003c/a>, \u003ca href=\"http://www.wisesonsdeli.com/about.html\">Leo Beckerman and Evan Bloom\u003c/a>; \u003ca href=\"https://twitter.com/RaviKapur\">Ravi Kapur\u003c/a> (who pulls off a beach banquet for 150), father-son team Chefs \u003ca href=\"http://www.marcforgione.com/who/\">Marc and Larry Forgione\u003c/a> with \u003ca href=\"http://www.chefscottsamuel.com/biography.html\">Scott Samuel\u003c/a>; and Sonoma powerhouse chefs \u003ca href=\"http://blackpigmeatco.com/\">Duskie Estes\u003c/a> and \u003ca href=\"http://starkrestaurants.com/about.html\">Mark Stark\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites caught up with some of the local Bay Area chefs to find out what the Moveable Feast filming process was like. Their comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to work around the clock and access amazing ingredients for the TV production? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> The show was a simple representation of ingredients I work with every day in a region with incredible resources at my fingertips. This is how we cook everyday at The Restaurant, in a more elevated sense perhaps.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> We had a great time visiting our good friend Taylor Boetticher over at \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> and were able to showcase our favorite charcuterie maker. Taylor makes our all-beef salami & we really enjoy working with him because he's so invested in each product he makes and so driven to make each one the best it can be, even if it means tinkering with recipes after he has a product that most people will find to be excellent.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong>The treasure hunt for the best ingredients is the true pleasure of cooking. It is the journey that brings you to the kitchen. I was traveling with my wife in Thailand last year and was determined to find the best of every dish on the streets. I was intrigued by the art of the balance between sweet, salty, bitter and sour (plus a little heat!) that the Thai bring. Coconut milk is the new \"cream\" and brings a subtle richness to every dish. The fish sauce was the salt and \u003cem>umami\u003c/em>, and the galangal root the aromatic bitter. Each ingredient is overwhelming on its own but together they make magic, taking your tongue on a mystery ride of pleasure. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How is the filming similar and different than restaurant cooking?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> It was interesting, I’ve never been on a show like that before where you were demoing a dish outdoors. The stopping and starting threw me off, but we got the hang of it towards the end. \u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> This was a new experience for us -- we'd never cooked on television or in front of a crowd. You really have to think about each step and why you do it the way you do and how to make it more deliberate for the viewer. There were a couple of shots we had to do multiple times which is something we were not used to but the crew was great and the whole thing was much more organic than I expected. Of course, we were cooking for our friends which makes things a little more mellow but being able to cook shoulder to shoulder with Christopher and Pete was an amazing experience we are most humbled by.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Shooting the show was a blast. Pete Evans brought his down-under \"no worries\" joy to the group. We learned from each other while cooking away. What was different than restaurant cooking was the fact that we were cooking for a huge group of friends. It was more like a dinner party (with the usual intensity of timing that comes with that!) than a restaurant setting. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Many times in TV cooking shows there are goofs--someone packed cilantro instead of mint, or the pizzelle is not sealed, so ice cream is melting while you eat it, and you have to keep smiling and talking. Anything like that happen?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> Honestly, I was really surprised that something like that didn’t happen! When I pulled the casserole out of the oven and flipped the pan over onto a plate, I was so sure it was going to be broken or stick to the pan. It came out perfectly, just gorgeous, and we got that on tape.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> Fortunately, I was so nervous when I packed up our things that I double and triple checked everything and we were set!\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Chaos is in our blood or we could never be in the restaurant business! We were goofs in general but as far as the food went, we were surprisingly goof-free! If I had to pick something I would say that the stove did not have the BTU's (volume of hot gas) I needed for the wok. That is the key to great wok cooking. As a result I had to get the wok smoking hot and do multiple smaller batches to feed the group of 20. \u003c/p>\n\u003cp>\u003cstrong>Program Information\u003c/strong>:\u003cbr>\nWebsite: \u003ca href=\"http://www.finecooking.com/moveablefeast/\">Moveable Feast with Fine Cooking\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FineCookingTV\">Moveable Feast with Fine Cooking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/finecookingtv\">@FineCookingTV\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21732\">Moveable Feast with Fine Cooking airs on KQED 9\u003c/a>\u003c/h3>\n\u003cp>\u003cstrong>Here are the episodes currently scheduled to air on KQED 9.\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.finecooking.tv/moveablefeast/schedule.aspx\">Find out airing schedule on other local PBS stations\u003c/a>\u003c/p>\n\u003cp>Sat, Sep 14, 2013 -- 8:30am\u003cbr>\nSeattle, WA: Chefs Tom Douglas and Thierry Rautureau \u003c/p>\n\u003cp>Sat, Sep 21, 2013 -- 8:30am\u003cbr>\nSan Francisco, CA: Chefs Jeffrey Saad and Cortney Burns \u003c/p>\n\u003cp>Sat, Sep 28, 2013 -- 8:30am\u003cbr>\nMillstone Farm, CT: Chefs Jacques Pepin, Bill Taibe and Tim LaBant\u003c/p>\n\u003cp>Sat, Oct 5, 2013 -- 8:30am\u003cbr>\nCulinary Institute of America, CA: Chefs Marc and Larry Forgione and Scott Samuel \u003c/p>\n\u003cp>Sat, Oct 12, 2013 -- 8:30am\u003cbr>\nWestport, MA: Chef Chris Schlesinger and Doc Willoughby\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sat, Oct 26, 2013 -- 8:30am\u003cbr>\nSecret Sea Cove, CA: Chef Ravi Kapur \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Liza Shaw Talks About Her East-Coast-Inspired \"Merigan Sub Shop\" -- Opening Soon in SoMa",
"title": "Chef Liza Shaw Talks About Her East-Coast-Inspired \"Merigan Sub Shop\" -- Opening Soon in SoMa",
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"content": "\u003cfigure id=\"attachment_69806\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\">\u003cimg class=\"size-full wp-image-69806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\" alt=\"Chef Liza Shaw. Photo by Todd Brilliant\" width=\"550\" height=\"550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Liza Shaw. Photo by Todd Brilliant\u003c/figcaption>\u003c/figure>\n\u003cp>For those who pine for an East Coast-style sub sandwich fix, complete with the chunky pickled pepper spread known as \"hots,\" the opening of \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a> from Chef Liza Shaw should be on your culinary radar. Shaw's SoMa project is opening next month on the same street as Chronicle Books and 7x7 Magazine's headquarters -- which happens to be around the corner from the \u003ca href=\"http://sanfrancisco.giants.mlb.com/sf/ballpark/index.jsp\">Giants home stadium\u003c/a>. Highlights aside from the menu of meaty and veg-tastic sandwiches include: meatballs (enough said!), red wine on tap from \u003ca href=\"http://www.untivineyards.com/\">Unti Vineyards\u003c/a>, daily whole animal butchery, and turkey and roast beef made in house.\u003c/p>\n\u003cp>Shaw lives in San Francisco and hails from Baltimore. She talked with Bay Area Bites recently about her plans and confirmed that East Coast hoagie shops were the inspiration for her shop—and yes, there are plans for more shops if all goes well. Recently, \u003ca href=\"http://www.tablehopper.com/chatterbox/coming-in-september-from-liza-shaw-merigan-sub-shop/\">Tablehopper reported\u003c/a> on Shaw's menu highlights including: “a porchetta sandwich, a terrina with coppa di testa and pork liver terrina, housemade meatballs, spicy Italian sausage, and of course a killer Italian combo” and Shaw told BAB about her plans to include sides of \u003cem>ceci\u003c/em> bean fritters and Italian shaved ice and \u003cem>zeppole\u003c/em> pastries for dessert.\u003c/p>\n\u003cfigure id=\"attachment_69805\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\">\u003cimg class=\"size-full wp-image-69805\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\" alt=\"Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\" width=\"720\" height=\"703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>The chef was on the opening team for \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, and is considered something of a pizza and pasta badass. While she waited and negotiated the perfect space for her sub shop to come about—the current location of \u003ca href=\"http://hardwaterbar.com/\">Hard Water\u003c/a> was almost a go for a bit—she worked as consulting chef up north on the pizza programs for \u003ca href=\"http://pizzandohealdsburg.com/\">Pizzando\u003c/a> and \u003ca href=\"http://www.redd-wood.com/\">Redd Wood\u003c/a> restaurants, respectively. Shaw has also had stints at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and is a graduate of the California Culinary Academy. Her comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What does Merigan mean?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> \u003cem>Merigano\u003c/em> is a phrase that was used by Italians for people who aren’t Italian. I’m not Italian.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you see the shop as high end?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> I don’t know. I wouldn’t say upscale for this shop. I think I want it to be sandwiches that are done restaurant style. We are going to be cooking everything here: grinding the meat, making the sausage, butchering the pigs. The same values I have at home or in a restaurant will be there, but put into a sandwich. So you’ll see upscale preparation, and my techniques and ethics. But still, it’s just a sandwich when you get it but you know some thought, care and love has gone into it. I’m still going to be going to farmers’ markets and sourcing locally from \u003ca href=\"http://llanoseco.com/\">Llano Seco\u003c/a>, a place that has great pigs and is getting a beef program going.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing things by hand here, and sourcing bread that will be a seeded roll or unseeded roll. Another touch is your pickling program and use of “hots” for the sandwiches.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> Back East, you get a pickled pepper chunky spread called hots with your sandwiches. No one really does that out here and so two years ago I was looking at spaces and thought everything would open a lot faster. I got a million tomatoes and peppers and started making a tomato \u003cem>conserva\u003c/em> to put on the sandwiches. That was two years ago. For a long time, my bottom shelf on my fridge was pickled stuff.\u003c/p>\n\u003cfigure id=\"attachment_69807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\">\u003cimg class=\"size-full wp-image-69807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\" alt=\"Pickled Eggs. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled Eggs. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The spot is set up for to-go orders and you have wisely decided to include soup, which is great for our chilly Indian summers.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> You kind of have to do a soup and my fail safe soup is called “beans, greens and protein” a great use for turkey or meat. I can do a vegetarian one as well, and probably will.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Whole animal butchery is a skill you definitely have. Can guests expect to see you doing butchery here, behind the counter?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> If the space allows. I imagine prep for butchery and grinding could happen early morning or before service. We’ll probably go through a pig and a half every week--it could be more, we’ll see.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have partners for this business?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> No, it’s just me. It’s crazy.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Has anyone been walking you through the process?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> For sure. \u003ca href=\"http://www.aocsf.com/Laurie.html\">Laurie Aaronson\u003c/a>. She’s very involved. Between \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> here we have six or seven of the same investors, the same lawyer, the same consultant. It’s funny, because I better do well, since these other two restaurants are doing well. The investors think it’s so fun to invest in restaurants.\u003c/p>\n\u003cp>Seeking investors was fairly painless. Laurie had a friend in business school. Then he invited his friend. Then a friend of Melissa Perello’s came on. All of the sudden I have this great community. My friend Andy from college invested. The investors have been equal parts A16 regulars, family, friends and people who are three degrees of separation.\u003c/p>\n\u003cfigure id=\"attachment_69808\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\">\u003cimg class=\"size-full wp-image-69808\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\" alt=\"The Buildout coming together. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Buildout coming together. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A lot of your friends and friends of friends are helping make this a reality.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> My graphic designer is Robert Van Horne, and he also did Frances and Bel Campo. He does a lot of wine labels and did my logo and signage, website, and menus. Robert is a friend from Middlebury College and a former A16 food runner. Jen Corteville of Yellow House Design did the design work and is one of my best friends. Iain Rizzo of Healdsburg is making my tables and he also made tables at \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> and \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> in Healdsburg. The table at the bar will be made out of wood from a sycamore tree. That same tree was used for the communal table at \u003ca href=\"http://thespinstersisters.com/press/\">Spinster Sisters\u003c/a> in Santa Rosa. Liza Hinman is the chef there. We're both chefs, and both named Liza, and have been best friends since college.\u003c/p>\n\u003cp>I want to look out every day and say to myself here, someone I’m friends with helped me.\u003c/p>\n\u003cp>I have a group of people that I do info sourcing: call Thomas Mcnaughton from \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> or Melissa Perello from \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, Stuart Brioza from \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> or the guys from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>, “OK is $104 a month a good price for a dishwasher?” They’ll tell me, “Yeah, go for it.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://merigansubshop.com/\">Merigan Sub Shop\u003c/a>\u003cbr>\n636 Second Street\u003cbr>\nSan Francisco, California 94107\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a>\u003c/p>\n\n",
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"excerpt": "Chef Liza Shaw has worked in some of the hottest Bay Area restaurants: Redd Wood, Pizzando and A16. Now she is gearing up to open her own place near the Giants ballpark: Merigan Sub Shop. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69806\" class=\"wp-caption aligncenter\" style=\"max-width: 550px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\">\u003cimg class=\"size-full wp-image-69806\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Liza-by-Todd-Brilliant.jpg\" alt=\"Chef Liza Shaw. Photo by Todd Brilliant\" width=\"550\" height=\"550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Liza Shaw. Photo by Todd Brilliant\u003c/figcaption>\u003c/figure>\n\u003cp>For those who pine for an East Coast-style sub sandwich fix, complete with the chunky pickled pepper spread known as \"hots,\" the opening of \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a> from Chef Liza Shaw should be on your culinary radar. Shaw's SoMa project is opening next month on the same street as Chronicle Books and 7x7 Magazine's headquarters -- which happens to be around the corner from the \u003ca href=\"http://sanfrancisco.giants.mlb.com/sf/ballpark/index.jsp\">Giants home stadium\u003c/a>. Highlights aside from the menu of meaty and veg-tastic sandwiches include: meatballs (enough said!), red wine on tap from \u003ca href=\"http://www.untivineyards.com/\">Unti Vineyards\u003c/a>, daily whole animal butchery, and turkey and roast beef made in house.\u003c/p>\n\u003cp>Shaw lives in San Francisco and hails from Baltimore. She talked with Bay Area Bites recently about her plans and confirmed that East Coast hoagie shops were the inspiration for her shop—and yes, there are plans for more shops if all goes well. Recently, \u003ca href=\"http://www.tablehopper.com/chatterbox/coming-in-september-from-liza-shaw-merigan-sub-shop/\">Tablehopper reported\u003c/a> on Shaw's menu highlights including: “a porchetta sandwich, a terrina with coppa di testa and pork liver terrina, housemade meatballs, spicy Italian sausage, and of course a killer Italian combo” and Shaw told BAB about her plans to include sides of \u003cem>ceci\u003c/em> bean fritters and Italian shaved ice and \u003cem>zeppole\u003c/em> pastries for dessert.\u003c/p>\n\u003cfigure id=\"attachment_69805\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\">\u003cimg class=\"size-full wp-image-69805\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/roast-pork-liza.jpg\" alt=\"Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\" width=\"720\" height=\"703\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast pork Arista sandwich. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>The chef was on the opening team for \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, and is considered something of a pizza and pasta badass. While she waited and negotiated the perfect space for her sub shop to come about—the current location of \u003ca href=\"http://hardwaterbar.com/\">Hard Water\u003c/a> was almost a go for a bit—she worked as consulting chef up north on the pizza programs for \u003ca href=\"http://pizzandohealdsburg.com/\">Pizzando\u003c/a> and \u003ca href=\"http://www.redd-wood.com/\">Redd Wood\u003c/a> restaurants, respectively. Shaw has also had stints at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and is a graduate of the California Culinary Academy. Her comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What does Merigan mean?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> \u003cem>Merigano\u003c/em> is a phrase that was used by Italians for people who aren’t Italian. I’m not Italian.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you see the shop as high end?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> I don’t know. I wouldn’t say upscale for this shop. I think I want it to be sandwiches that are done restaurant style. We are going to be cooking everything here: grinding the meat, making the sausage, butchering the pigs. The same values I have at home or in a restaurant will be there, but put into a sandwich. So you’ll see upscale preparation, and my techniques and ethics. But still, it’s just a sandwich when you get it but you know some thought, care and love has gone into it. I’m still going to be going to farmers’ markets and sourcing locally from \u003ca href=\"http://llanoseco.com/\">Llano Seco\u003c/a>, a place that has great pigs and is getting a beef program going.\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: You are doing things by hand here, and sourcing bread that will be a seeded roll or unseeded roll. Another touch is your pickling program and use of “hots” for the sandwiches.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> Back East, you get a pickled pepper chunky spread called hots with your sandwiches. No one really does that out here and so two years ago I was looking at spaces and thought everything would open a lot faster. I got a million tomatoes and peppers and started making a tomato \u003cem>conserva\u003c/em> to put on the sandwiches. That was two years ago. For a long time, my bottom shelf on my fridge was pickled stuff.\u003c/p>\n\u003cfigure id=\"attachment_69807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\">\u003cimg class=\"size-full wp-image-69807\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/pickled-eggs.jpg\" alt=\"Pickled Eggs. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled Eggs. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The spot is set up for to-go orders and you have wisely decided to include soup, which is great for our chilly Indian summers.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> You kind of have to do a soup and my fail safe soup is called “beans, greens and protein” a great use for turkey or meat. I can do a vegetarian one as well, and probably will.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Whole animal butchery is a skill you definitely have. Can guests expect to see you doing butchery here, behind the counter?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> If the space allows. I imagine prep for butchery and grinding could happen early morning or before service. We’ll probably go through a pig and a half every week--it could be more, we’ll see.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have partners for this business?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> No, it’s just me. It’s crazy.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Has anyone been walking you through the process?\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> For sure. \u003ca href=\"http://www.aocsf.com/Laurie.html\">Laurie Aaronson\u003c/a>. She’s very involved. Between \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a> and \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> here we have six or seven of the same investors, the same lawyer, the same consultant. It’s funny, because I better do well, since these other two restaurants are doing well. The investors think it’s so fun to invest in restaurants.\u003c/p>\n\u003cp>Seeking investors was fairly painless. Laurie had a friend in business school. Then he invited his friend. Then a friend of Melissa Perello’s came on. All of the sudden I have this great community. My friend Andy from college invested. The investors have been equal parts A16 regulars, family, friends and people who are three degrees of separation.\u003c/p>\n\u003cfigure id=\"attachment_69808\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\">\u003cimg class=\"size-full wp-image-69808\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/972034_221070778051700_961430478_n.jpg\" alt=\"The Buildout coming together. Photo courtesy of Merigan Sub Shop\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Buildout coming together. Photo courtesy of Merigan Sub Shop\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A lot of your friends and friends of friends are helping make this a reality.\u003c/strong>\u003cbr>\n\u003cstrong>Shaw:\u003c/strong> My graphic designer is Robert Van Horne, and he also did Frances and Bel Campo. He does a lot of wine labels and did my logo and signage, website, and menus. Robert is a friend from Middlebury College and a former A16 food runner. Jen Corteville of Yellow House Design did the design work and is one of my best friends. Iain Rizzo of Healdsburg is making my tables and he also made tables at \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> and \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> in Healdsburg. The table at the bar will be made out of wood from a sycamore tree. That same tree was used for the communal table at \u003ca href=\"http://thespinstersisters.com/press/\">Spinster Sisters\u003c/a> in Santa Rosa. Liza Hinman is the chef there. We're both chefs, and both named Liza, and have been best friends since college.\u003c/p>\n\u003cp>I want to look out every day and say to myself here, someone I’m friends with helped me.\u003c/p>\n\u003cp>I have a group of people that I do info sourcing: call Thomas Mcnaughton from \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> or Melissa Perello from \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, Stuart Brioza from \u003ca href=\"http://statebirdsf.com/\">State Bird\u003c/a> or the guys from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>, “OK is $104 a month a good price for a dishwasher?” They’ll tell me, “Yeah, go for it.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://merigansubshop.com/\">Merigan Sub Shop\u003c/a>\u003cbr>\n636 Second Street\u003cbr>\nSan Francisco, California 94107\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MeriganSubShop\">Merigan Sub Shop\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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