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"disqusTitle": "Rancho Gordo's Ferry Building Store is Coming Soon: Q&A with Steve Sando",
"title": "Rancho Gordo's Ferry Building Store is Coming Soon: Q&A with Steve Sando",
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"content": "\u003cfigure id=\"attachment_58797\" class=\"wp-caption aligncenter\" style=\"max-width: 489px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-beans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-beans.jpg\" alt=\"Steve Sando neck-deep in Rancho Gordo beans. Photo courtesy of Steve Sando\" width=\"489\" height=\"480\" class=\"size-full wp-image-58797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steve Sando neck-deep in Rancho Gordo beans. Photo courtesy of Steve Sando\u003c/figcaption>\u003c/figure>\n\u003cp>Sexy and bold looking beans from Rancho Gordo: these aren’t your granny’s beans! Bay Area native Steve Sando brings a touch of glamour to his indigenous “New World” heirloom bean company, which was founded in 2001. The Napa headquarters for his company, \u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a>, is decorated with movie posters from 1940s and ‘50s Mexican cinema. Those posters serve as the inspiration for Rancho Gordo’s unique packaging, which feature images of beautiful Mexican women from that era. That is but one creative spin Sando has been put on marketing a food group often relegated to the bulk bin aisles.\u003c/p>\n\u003cfigure id=\"attachment_58799\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/store1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/store1000.jpg\" alt=\"Rancho Gordo Napa store. Photos: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-58799\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rancho Gordo Napa store. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster6001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster6001-190x190.jpg\" alt=\"Steve Sando shows off his linen vintage movie posters. Photo: Wendy Goodfriend \" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58821\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600a-190x190.jpg\" alt=\"Steve Sando shows off his linen vintage movie posters. Photo: Wendy Goodfriend \" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58810\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600b-190x190.jpg\" alt=\"Steve Sando shows off his linen vintage movie posters. Photo: Wendy Goodfriend \" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58822\">\u003c/a>\u003c/p>\n\u003cp>Come summer, it’ll be interesting to see how many of Sando’s posters will make it to his soon-to-open store inside the Ferry Building. Rancho Gordo will move into a space currently occupied by the \u003ca href=\"http://www.ferrybuildingmarketplace.com/scharffen_berger.php\">Scharffen Berger\u003c/a> Chocolate folks. Sando sells more than two-dozen types of beans, and Rancho Gordo’s new brick-and-mortar presence will let him expand his offerings to include stone ground chocolate, banana vinegar, grains, corn tortillas, and other products that complement the beans. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beans1000-290x194.jpg\" alt=\"Rancho Gordo beans, Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58801\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/hotsauce1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/hotsauce1000-290x194.jpg\" alt=\"Rancho Gordo hot sauce, Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58802\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/amaranth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/amaranth1000-190x190.jpg\" alt=\"Rancho Gordo amaranth seed and wild rice. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58804\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolate1000-190x190.jpg\" alt=\"Rancho Gordo chocolate. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58807\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa1000-190x190.jpg\" alt=\"Rancho Gordo quinoa. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58805\">\u003c/a>\u003c/p>\n\u003cp>Sando originally started his heirloom & heritage bean business from his dining room table, when he was searching for heirloom tomatoes and could only seem to find ones that were from a hothouse in Europe. Many of his beans are rare and endangered, and Sando travels to Mexico and Central and Southern America for research and discovery. In the beginning days of Rancho Gordo, \u003ca href=\"http://tkrg.org/\">Thomas Keller\u003c/a> became a customer and word soon spread. Other famous fans now include \u003ca href=\"http://www.greensrestaurant.com/the-chef/the-chef\">Annie Somerville\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Marcella_Hazan\">Marcella Hazan\u003c/a>, \u003ca href=\"http://deborahmadison.com/\">Deborah Madison\u003c/a> and \u003ca href=\"http://www.paula-wolfert.com/\">Paula Wolfert\u003c/a>. Rancho Gordo quickly grew into a bona fide operation, with much of the bean production done in California. In 2008, he co-authored \u003cem>\u003ca href=\"http://www.ranchogordo.com/html/rg_beanbook.htm\">Heirloom Beans: Recipes from Rancho Gordo\u003c/a>\u003c/em> (Chronicle Books, $22.95), with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/21/food-secrets-of-writer-and-cookbook-author-vanessa-barrington/\">Vanessa Barrington\u003c/a>, who was profiled on Bay Area Bites in early 2011. His next book was \u003ca href=\"http://www.timberpress.com/books/rancho_gordo_heirloom_bean_growers_guide/sando/9781604691023\">The Rancho Gordo Heirloom Bean Grower's Guide: Steve Sando's 50 Favorite Varieties\u003c/a> (Timber Press, $19.95).\u003c/p>\n\u003cfigure id=\"attachment_58848\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando1000new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando1000new.jpg\" alt=\"Steve Sando in his office at Rancho Gordo. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-58848\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steve Sando in his office at Rancho Gordo. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Sando recently talked with Bay Area Bites about the move into the Ferry Building, a book he’s working on, and more. His comments have been edited for length and clarity. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How did the Ferry Building move come about? How does that fit into the history of Rancho Gordo? \u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I have been selling at the Ferry Building Farmers’ Market for eight or nine years and have long been interested in doing a store there. It seemed like the right time to pursue that and I went to my business advisors. They told me that we grew 34 percent last year. Knock on wood, I haven’t taken any money to keep the business going. I live really humbly and let this thing grow. We are taking a line of credit to open in the Ferry Building, but there’s no debt. The most amazing thing is that I did this during the recession. I hear horror stories. We fill a real demographic need for real new world food. We’re not doing Mexican food per se but we do acknowledge that this area was Mexico at one time.\u003c/p>\n\u003cp>I started Rancho Gordo ten years ago without any sort of agriculture or business background. My professional career began at \u003ca href=\"http://www.esprit.com/stories\">Esprit\u003c/a>, where I was a sales rep. I did all of these different things after that for work and didn’t find my stride. My plan wasn’t to have a bean company. It just happened. I had decided that I’d be a screw up and have a nice garden and maybe work at Target. But everything with Rancho Gordo all worked out.\u003c/p>\n\u003cp>For our chefs, beans are a drag to ship. Once we open in the Ferry Building, it will be easier for a lot of them to visit and pick up more product. \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> and the Ferry Building have been really encouraging. Early on, Thomas Keller decided that what we’re doing was groovy – that reaction definitely worked its way down, or up as it is. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodmotherbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodmotherbeans1000-190x190.jpg\" alt=\"Good Mother Stallard Rancho Gordo beans. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58840\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/reboserabeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/reboserabeans1000-190x190.jpg\" alt=\"Rancho Gordo Rebosero beans. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/midnightbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/midnightbeans1000-190x190.jpg\" alt=\"Midnight Black Beans and Mayocoba Rancho Gordo beans. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58838\">\u003c/a> \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about your Bay Area upbringing.\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I grew up in Sausalito and watched the food revolution. I wasn’t thinking I’d be a part of it, but in high school I worked for the farm worker boycott. We asked people to boycott grapes and lettuce. That was my ‘ag background.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Did anyone ever teach you about beans when you were younger? Why focus on beans for a business?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> We had taco night when I was growing up, with doctored up Rosarita beans. That’s where my love of beans came from--I could eat them out of a can, I loved them that much.\u003c/p>\n\u003cp>It seems that we should know our own food before we lose focus. Before, people tried to do beans and had the focus be mainly on the health and vegetarian qualities. I have no interest in health and vegetarianism and feel that vegetarians don’t own beans per se. There was a complaint that my Heirloom Beans book did not have enough vegetarian recipes in it... There is a great bonus that beans are so healthy and are so green to grow. When you make meat, you grow food for cows. With beans, you put the seeds in the ground and have the protein. I’m interested in the green aspects but really most interested in the bean’s flavor. \u003c/p>\n\u003cp>I am researching a new book on beans and looking at dishes like \u003cem>pasta fagioli\u003c/em> and \u003cem>cassoulet\u003c/em>. I am finding Jewish dishes and Spanish dishes. Beans are a great ingredient for main dishes, yet too often they are put off to as side dishes or forgotten. The book is still in the proposal stage and we are conceptualizing it.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite heirloom items?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I love heirloom corn because the quality is so much more interesting and there are different varieties. My palate can tell which valley this corn is from, and when they still have a dried corn flavor. It’s not as distinctive then. I just love heirloom melons. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/heirloom-corn600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/heirloom-corn600.jpg\" alt=\"Rancho Gordo tortillas made from heirloom corn. Photo: Wendy Goodfriend\" width=\"400\" class=\"aligncenter size-full wp-image-58818\">\u003c/a>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Part of your work at Rancho Gordo is traveling and bringing back heirloom varieties. What have you been traveling for lately?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I asked Marcella Hazan, “What is it that you can’t get?” Then I try and find it. I asked Marcella and she said Sorana beans. I love to drop a name and it’s fun to just ask folks like Marcella. If you’re a young farmer, you can’t just have beets and chard anymore. \u003c/p>\n\u003cp>We’re getting more European varieties of beans from working with \u003ca href=\"http://www.georgeannebrennan.com/\">Georgeanne Brennan\u003c/a>. Her husband worked with us on projects and her books are great. We found French Tarbais seed but call them cassoulet beans due to a terroir issue. Georgeanne was really key in her work with early vegetables and bringing the seeds over.\u003c/p>\n\u003cp>We’re working on getting pottery along the Oaxaca and Guerrero coast and importing stuff from Los Reyes. There’s no glaze on them, and the sides are just really thick so they don’t break. I love the pottery for cooking beans. We’ll be on the coast hunting for pots.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/cassoulet1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/cassoulet1000-290x194.jpg\" alt=\"Rancho Gordo Classic Cassoulet Beans. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58829\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pots-noglaze1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pots-noglaze1000-290x194.jpg\" alt=\"Steve Sando discusses using ceramic pots without glaze for cooking beans. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58835\">\u003c/a>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you like to eat and shop for food in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I live on Mount Veeder, which is the mountain between Napa and Sonoma. For shopping, I have so many friends who grow food. I get the rest of what I need at the Mexican market.\u003c/p>\n\u003cp>I shop at Mexican markets around here for sour prickly pear, known as xoconostle. It lasts longer off the shelf and adds sourness to mole dishes. I like \u003ca href=\"http://www.lolasmarkets.com/\">Lola’s\u003c/a> markets in the North Bay.\u003c/p>\n\u003cp>In San Francisco I go to \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> and \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>. \u003c/p>\n\u003cp>I used to go to \u003ca href=\"http://www.bombayicecream.com/\">Bombay Bazar\u003c/a>. My city (San Francisco) is changing a lot. I had a great 20 years there but now it’s losing a lot of things I used to love. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/T1F7j\">Map\u003c/a>\u003cbr>\n1924 Yajome St.\u003cbr>\nNapa CA 94559\u003cbr>\n(707) 259-1935\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/RanchoGordo\">@RanchoGordo\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ranchogordo\">Rancho Gordo\u003c/a>\u003c/p>\n\n",
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"excerpt": "Bay Area native Steve Sando will soon open a shop in the Ferry Building for Rancho Gordo, his \"New World\" heirloom bean company. ",
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"description": "Bay Area native Steve Sando will soon open a shop in the Ferry Building for Rancho Gordo, his "New World" heirloom bean company. ",
"title": "Rancho Gordo's Ferry Building Store is Coming Soon: Q&A with Steve Sando | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58797\" class=\"wp-caption aligncenter\" style=\"max-width: 489px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-beans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-beans.jpg\" alt=\"Steve Sando neck-deep in Rancho Gordo beans. Photo courtesy of Steve Sando\" width=\"489\" height=\"480\" class=\"size-full wp-image-58797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steve Sando neck-deep in Rancho Gordo beans. Photo courtesy of Steve Sando\u003c/figcaption>\u003c/figure>\n\u003cp>Sexy and bold looking beans from Rancho Gordo: these aren’t your granny’s beans! Bay Area native Steve Sando brings a touch of glamour to his indigenous “New World” heirloom bean company, which was founded in 2001. The Napa headquarters for his company, \u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a>, is decorated with movie posters from 1940s and ‘50s Mexican cinema. Those posters serve as the inspiration for Rancho Gordo’s unique packaging, which feature images of beautiful Mexican women from that era. That is but one creative spin Sando has been put on marketing a food group often relegated to the bulk bin aisles.\u003c/p>\n\u003cfigure id=\"attachment_58799\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/store1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/store1000.jpg\" alt=\"Rancho Gordo Napa store. Photos: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-58799\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rancho Gordo Napa store. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster6001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster6001-190x190.jpg\" alt=\"Steve Sando shows off his linen vintage movie posters. Photo: Wendy Goodfriend \" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58821\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600a-190x190.jpg\" alt=\"Steve Sando shows off his linen vintage movie posters. Photo: Wendy Goodfriend \" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58810\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600b-190x190.jpg\" alt=\"Steve Sando shows off his linen vintage movie posters. Photo: Wendy Goodfriend \" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58822\">\u003c/a>\u003c/p>\n\u003cp>Come summer, it’ll be interesting to see how many of Sando’s posters will make it to his soon-to-open store inside the Ferry Building. Rancho Gordo will move into a space currently occupied by the \u003ca href=\"http://www.ferrybuildingmarketplace.com/scharffen_berger.php\">Scharffen Berger\u003c/a> Chocolate folks. Sando sells more than two-dozen types of beans, and Rancho Gordo’s new brick-and-mortar presence will let him expand his offerings to include stone ground chocolate, banana vinegar, grains, corn tortillas, and other products that complement the beans. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beans1000-290x194.jpg\" alt=\"Rancho Gordo beans, Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58801\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/hotsauce1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/hotsauce1000-290x194.jpg\" alt=\"Rancho Gordo hot sauce, Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58802\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/amaranth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/amaranth1000-190x190.jpg\" alt=\"Rancho Gordo amaranth seed and wild rice. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58804\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolate1000-190x190.jpg\" alt=\"Rancho Gordo chocolate. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58807\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa1000-190x190.jpg\" alt=\"Rancho Gordo quinoa. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58805\">\u003c/a>\u003c/p>\n\u003cp>Sando originally started his heirloom & heritage bean business from his dining room table, when he was searching for heirloom tomatoes and could only seem to find ones that were from a hothouse in Europe. Many of his beans are rare and endangered, and Sando travels to Mexico and Central and Southern America for research and discovery. In the beginning days of Rancho Gordo, \u003ca href=\"http://tkrg.org/\">Thomas Keller\u003c/a> became a customer and word soon spread. Other famous fans now include \u003ca href=\"http://www.greensrestaurant.com/the-chef/the-chef\">Annie Somerville\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Marcella_Hazan\">Marcella Hazan\u003c/a>, \u003ca href=\"http://deborahmadison.com/\">Deborah Madison\u003c/a> and \u003ca href=\"http://www.paula-wolfert.com/\">Paula Wolfert\u003c/a>. Rancho Gordo quickly grew into a bona fide operation, with much of the bean production done in California. In 2008, he co-authored \u003cem>\u003ca href=\"http://www.ranchogordo.com/html/rg_beanbook.htm\">Heirloom Beans: Recipes from Rancho Gordo\u003c/a>\u003c/em> (Chronicle Books, $22.95), with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/21/food-secrets-of-writer-and-cookbook-author-vanessa-barrington/\">Vanessa Barrington\u003c/a>, who was profiled on Bay Area Bites in early 2011. His next book was \u003ca href=\"http://www.timberpress.com/books/rancho_gordo_heirloom_bean_growers_guide/sando/9781604691023\">The Rancho Gordo Heirloom Bean Grower's Guide: Steve Sando's 50 Favorite Varieties\u003c/a> (Timber Press, $19.95).\u003c/p>\n\u003cfigure id=\"attachment_58848\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando1000new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando1000new.jpg\" alt=\"Steve Sando in his office at Rancho Gordo. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-58848\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steve Sando in his office at Rancho Gordo. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Sando recently talked with Bay Area Bites about the move into the Ferry Building, a book he’s working on, and more. His comments have been edited for length and clarity. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How did the Ferry Building move come about? How does that fit into the history of Rancho Gordo? \u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I have been selling at the Ferry Building Farmers’ Market for eight or nine years and have long been interested in doing a store there. It seemed like the right time to pursue that and I went to my business advisors. They told me that we grew 34 percent last year. Knock on wood, I haven’t taken any money to keep the business going. I live really humbly and let this thing grow. We are taking a line of credit to open in the Ferry Building, but there’s no debt. The most amazing thing is that I did this during the recession. I hear horror stories. We fill a real demographic need for real new world food. We’re not doing Mexican food per se but we do acknowledge that this area was Mexico at one time.\u003c/p>\n\u003cp>I started Rancho Gordo ten years ago without any sort of agriculture or business background. My professional career began at \u003ca href=\"http://www.esprit.com/stories\">Esprit\u003c/a>, where I was a sales rep. I did all of these different things after that for work and didn’t find my stride. My plan wasn’t to have a bean company. It just happened. I had decided that I’d be a screw up and have a nice garden and maybe work at Target. But everything with Rancho Gordo all worked out.\u003c/p>\n\u003cp>For our chefs, beans are a drag to ship. Once we open in the Ferry Building, it will be easier for a lot of them to visit and pick up more product. \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> and the Ferry Building have been really encouraging. Early on, Thomas Keller decided that what we’re doing was groovy – that reaction definitely worked its way down, or up as it is. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodmotherbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodmotherbeans1000-190x190.jpg\" alt=\"Good Mother Stallard Rancho Gordo beans. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58840\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/reboserabeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/reboserabeans1000-190x190.jpg\" alt=\"Rancho Gordo Rebosero beans. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/midnightbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/midnightbeans1000-190x190.jpg\" alt=\"Midnight Black Beans and Mayocoba Rancho Gordo beans. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58838\">\u003c/a> \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about your Bay Area upbringing.\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I grew up in Sausalito and watched the food revolution. I wasn’t thinking I’d be a part of it, but in high school I worked for the farm worker boycott. We asked people to boycott grapes and lettuce. That was my ‘ag background.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Did anyone ever teach you about beans when you were younger? Why focus on beans for a business?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> We had taco night when I was growing up, with doctored up Rosarita beans. That’s where my love of beans came from--I could eat them out of a can, I loved them that much.\u003c/p>\n\u003cp>It seems that we should know our own food before we lose focus. Before, people tried to do beans and had the focus be mainly on the health and vegetarian qualities. I have no interest in health and vegetarianism and feel that vegetarians don’t own beans per se. There was a complaint that my Heirloom Beans book did not have enough vegetarian recipes in it... There is a great bonus that beans are so healthy and are so green to grow. When you make meat, you grow food for cows. With beans, you put the seeds in the ground and have the protein. I’m interested in the green aspects but really most interested in the bean’s flavor. \u003c/p>\n\u003cp>I am researching a new book on beans and looking at dishes like \u003cem>pasta fagioli\u003c/em> and \u003cem>cassoulet\u003c/em>. I am finding Jewish dishes and Spanish dishes. Beans are a great ingredient for main dishes, yet too often they are put off to as side dishes or forgotten. The book is still in the proposal stage and we are conceptualizing it.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite heirloom items?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I love heirloom corn because the quality is so much more interesting and there are different varieties. My palate can tell which valley this corn is from, and when they still have a dried corn flavor. It’s not as distinctive then. I just love heirloom melons. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/heirloom-corn600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/heirloom-corn600.jpg\" alt=\"Rancho Gordo tortillas made from heirloom corn. Photo: Wendy Goodfriend\" width=\"400\" class=\"aligncenter size-full wp-image-58818\">\u003c/a>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Part of your work at Rancho Gordo is traveling and bringing back heirloom varieties. What have you been traveling for lately?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I asked Marcella Hazan, “What is it that you can’t get?” Then I try and find it. I asked Marcella and she said Sorana beans. I love to drop a name and it’s fun to just ask folks like Marcella. If you’re a young farmer, you can’t just have beets and chard anymore. \u003c/p>\n\u003cp>We’re getting more European varieties of beans from working with \u003ca href=\"http://www.georgeannebrennan.com/\">Georgeanne Brennan\u003c/a>. Her husband worked with us on projects and her books are great. We found French Tarbais seed but call them cassoulet beans due to a terroir issue. Georgeanne was really key in her work with early vegetables and bringing the seeds over.\u003c/p>\n\u003cp>We’re working on getting pottery along the Oaxaca and Guerrero coast and importing stuff from Los Reyes. There’s no glaze on them, and the sides are just really thick so they don’t break. I love the pottery for cooking beans. We’ll be on the coast hunting for pots.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/cassoulet1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/cassoulet1000-290x194.jpg\" alt=\"Rancho Gordo Classic Cassoulet Beans. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58829\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pots-noglaze1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pots-noglaze1000-290x194.jpg\" alt=\"Steve Sando discusses using ceramic pots without glaze for cooking beans. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58835\">\u003c/a>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you like to eat and shop for food in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I live on Mount Veeder, which is the mountain between Napa and Sonoma. For shopping, I have so many friends who grow food. I get the rest of what I need at the Mexican market.\u003c/p>\n\u003cp>I shop at Mexican markets around here for sour prickly pear, known as xoconostle. It lasts longer off the shelf and adds sourness to mole dishes. I like \u003ca href=\"http://www.lolasmarkets.com/\">Lola’s\u003c/a> markets in the North Bay.\u003c/p>\n\u003cp>In San Francisco I go to \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> and \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>. \u003c/p>\n\u003cp>I used to go to \u003ca href=\"http://www.bombayicecream.com/\">Bombay Bazar\u003c/a>. My city (San Francisco) is changing a lot. I had a great 20 years there but now it’s losing a lot of things I used to love. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/T1F7j\">Map\u003c/a>\u003cbr>\n1924 Yajome St.\u003cbr>\nNapa CA 94559\u003cbr>\n(707) 259-1935\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chef Nico Vera Shares Peru’s Unique Culinary History",
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"content": "\u003cfigure id=\"attachment_58508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\" alt=\"Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\" width=\"1000\" height=\"928\" class=\"size-full wp-image-58508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\u003c/figcaption>\u003c/figure>\n\u003cp>What do quinoa, potatoes, tomatoes and hot peppers have in common? They were all indigenous crops cultivated by the Incas in Peru hundreds of years ago, before the arrival of the Spanish \u003cem>conquistadores\u003c/em> in 1535. Peruvian cuisine, according to Peruvian-born, personal chef, Nico Vera, is unique in its incorporation of food traditions from the five vibrant cultures that have shaped Peru: the Inca, Spanish, African, Chinese and Japanese. Vera, who blogs at \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a> will be one of the featured chefs at the \u003ca href=\"http://www.sfgardenshow.com/highlights/chefs-at-the-show.html\">San Francisco Flower and Garden Show\u003c/a> (along with Annie Somerville of \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a>, \u003ca href=\"http://www.wanderingspoon.com/ws/Wandering_Spoon_-_A_World_of_Food_-_Thy_Tran.html\">Thy Tran\u003c/a> and KQED’s own \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a>). The Garden show runs March 20-24. Vera's cooking demo will be March 21, at 3:00 pm, on the Sequoia Stage.\u003c/p>\n\u003cp>In an interview with Bay Area Bites, Vera shared that he has been cooking since he became his mother’s “sous chef” at the age of 10. Since Vera moved to San Francisco in 2000, his mission has been to promote appreciation of Peruvian food and drink through pop-ups, dinners, classes and recipes on his blog. He’s been a regular at \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, plus guest blogger on Chef Marcus Samuelsson’s blog with a \u003ca href=\"http://www.marcussamuelsson.com/?s=Nico+Vera\">five-part series\u003c/a> that examined Peruvian cooking through \"Five Courses, Five Cultures, and 500 Years of Fusion.\"\u003c/p>\n\u003cp>INTERVIEW (edited for length and clarity)\u003c/p>\n\u003cp>\u003cstrong>How have the several cultures you mentioned impacted the culinary history of Peru?\u003c/strong>\u003c/p>\n\u003cp>The Spaniards introduced onions, limes, grapes and spices like cumin and oregano. They also brought over African slaves who worked on sugar plantations or for wealthy families in Lima. And the Africans brought their own cooking styles. For example, the dish \u003cem>anticucho\u003c/em>, (a kind of shish kebab) is a popular street food of barbequed beef hearts marinated with vinegar, hot pepper and lime and cooked on a wooden skewers. Long ago, when the upper classes discarded the tough cuts of beef, the poorer people, (the African slaves) would cook them because nothing should go to waste. Now people line up for \u003cem>anticuchos\u003c/em> every night at street carts and food stalls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What dish will you be preparing for the San Francisco Garden Show?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Aji de Gallina\u003c/em>, a famous creamy, Peruvian chicken stew with hot peppers, that is always prepared for special events, even though it’s slow cooked and pretty laborious. It’s a distant relative of \u003ca href=\"http://en.wikipedia.org/wiki/Blancmange\">blancmange\u003c/a>, a nourishing European dish dating from the Middle Ages made with chicken, sugar, rice and milk. When that dish made its way to Peru, hot peppers were added which changed its color and flavor completely. This chicken stew brings up a very special memory for me.\u003c/p>\n\u003cfigure id=\"attachment_58496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\" alt=\"Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Can you share that special memory?\u003c/strong>\u003c/p>\n\u003cp>When I was about 10 years old, on my Dad’s birthday, my Mom made her chicken stew for dinner. And as often happened in the small third world town where we lived, during the meal, the electricity went out, so we ate the chicken stew in the dark. Eating that chicken without seeing it heightened the senses. The flavors were so intense and beautiful that I fell in love with Peruvian food in that moment and decided I had to learn to cook it.\u003c/p>\n\u003cfigure id=\"attachment_58494\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\">\u003cimg class=\"size-full wp-image-58494\" alt=\"pisco-punch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pisco Punch, photo courtesy Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a Peruvian mixologist, you are always creating variations on \u003ca href=\"http://en.wikipedia.org/wiki/Pisco\">pisco\u003c/a> cocktails. Can you explain its history?\u003c/strong>\u003c/p>\n\u003cp>Pisco is a grape brandy popular since the late 1500’s. Grapes were not native to Peru. They were brought by the Spaniards who established some of the first vineyards in the Americas. The wine they produced there was so good that the King of Spain banned its production – he was worried that it would compete with Spanish wine. So instead, the grapes were made into the first distilled spirit in the Americas.\u003c/p>\n\u003cp>When this new spirit was created, it became very popular all over Peru. It was considered medicinal, like brandy. In 1920, the National Drink of Peru, the Pisco Sour, was created in Lima (by an American bartender who lived there) mixing two parts Pisco, one part simple syrup, one part lime juice, and egg whites, shaken with ice, and served strained with drops of Angostura bitters\u003c/p>\n\u003cp>\u003cstrong>How do you play with creating new pisco cocktails?\u003c/strong>\u003c/p>\n\u003cp>I try to tweak it using different herbs like thyme. Or I infuse the sugar syrup with hot peppers, habanero or chicory or infuse the pisco with coffee beans. It’s alchemy. At the Garden Show, I’ll demonstrate Pisco Punch, (which has a \u003ca href=\"http://www.piscotrail.com/2011/01/05/drinks/a-brief-history-of-pisco-in-san-francisco/\">long historical connection\u003c/a> to San Francisco).\u003c/p>\n\u003cfigure id=\"attachment_58495\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\" alt=\"Peruvian flan with quinoa. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58495\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peruvian flan with quinoa. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We’ve discussed a main dish and cocktail, can you describe a special Peruvian dessert?\u003c/strong>\u003c/p>\n\u003cp>There are so many, but one of my favorites is flan with quinoa. It has a different texture. Historically, when the Spaniards brought over sugar cane in the eighteenth century, everything changed . In Lima at that time, there were lots of convents and it was the nuns who specialized in making extravagant desserts for holidays and celebrations. And what’s great is that they were good record keepers and wrote everything down. But they used some odd measurements. Like a recipe might say: take 2 \u003cem>soles\u003c/em> (the Peruvian currency) worth of eggs. So we have to do some detective work to figure out how many eggs 2 \u003cem>soles\u003c/em> would have bought back then.\u003c/p>\n\u003cp>\u003cstrong>We often don't hear about what people eat for the first meal of the day. I'm curious about a typical Peruvian breakfast.\u003c/strong>\u003c/p>\n\u003cp>My favorite breakfast is \u003cem>pan con chicharron\u003c/em>, a fried pork sandwich with sweet potatoes, and \u003cem>cafe con leche\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Are you planning to open a restaurant some day?\u003c/strong>\u003c/p>\n\u003cp>Right now, I'm not sure, because I’d miss interacting with diners, which means a lot to me. When I do pop-ups at 18 Reasons I’m not just back in the kitchen. I’m up front with the guests, plating, serving. I tell them the stories behind what they’re eating.\u003c/p>\n\u003cp>\u003cstrong>Can you recommend any Peruvian restaurants for people who want to sample this cuisine?\u003c/strong>\u003c/p>\n\u003cp>San Francisco has many Peruvian restaurants. Two of my favorites are very different from each other:\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mi-lindo-per%C3%BA-san-francisco-2\">Mi Lindo Peru\u003c/a> is a hole-in-the-wall on Mission, where you feel like you are eating in someone’s home.\u003c/p>\n\u003cp>And for a more high-end experience, \u003ca href=\"http://www.lamarcebicheria.com/san-francisco/\">La Mar Cebicheria\u003c/a> in the Embarcadero.\u003c/p>\n\u003cp>\u003cstrong>What’s your latest project?\u003c/strong>\u003c/p>\n\u003cp>I’m writing a book now. I’ve been passionately collecting stories and recipes from my Mom; finding out what Peru was like back when she was a child; it's a memoir that takes a girl’s perspective.\u003c/p>\n\u003cp>\u003cstrong>You picked a recipe for Loma Saltado to share with Bay Area Bites readers, because of its Chinese influence?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chifa\u003c/em> is what they call Chinese food in Peru. It’s been around for 150 years. After the Afro-Peruvians won their freedom, immigrants from China came to work on the farms and plantations, bringing ingredients such as ginger and soy sauce and woks. When my family would go out to eat we would always go to eat Chifa and sit at big round tables. In Peru, there are thousands of Chinese restaurants. Now when I travel to cities like New York and Vancouver, I make a point to visit their Chinatowns, because they make me feel at home.\u003c/p>\n\u003cfigure id=\"attachment_58497\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\" alt=\"Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58497\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>RECIPE\u003cbr>\n\u003cstrong>Nico Vera’s Lomo Saltado - Chinese-Peruvian Beef Stir Fry\u003c/strong>\u003c/p>\n\u003cp>Lomo Saltado is one of the most important dishes in the history of Peruvian cuisine — it’s the first time that ingredients from China like ginger and soy sauce were mixed with Peruvian aji amarillo hot peppers, and the fusion is a truly savory and spicy Chifa dish.\u003c/p>\n\u003cp>Though there are many variations of Lomo Saltado, the main ingredients are beef, red onions, tomatoes, and French fries. The real key to this dish, however, is the seasoning — in addition to salt, garlic, and ginger, I prepare a sauce with soy sauce, white wine vinegar, oyster sauce, and aji amarillo. The recipe here is from my mom, but the addition of the oyster sauce was inspired by Gaston Acurio’s version of Lomo Saltado at La Mar.\u003c/p>\n\u003cp>INGREDIENTS FOR THE STIR-FRY\u003cbr>\n• 1/2 lb. beef (see notes below)\u003cbr>\n• 1 tablespoon canola oil\u003cbr>\n• 1 red onion\u003cbr>\n• 1 tomato\u003cbr>\n• 1 clove garlic\u003cbr>\n• 1 small piece of ginger\u003cbr>\n• 1 bag of frozen French fries\u003cbr>\n• salt to taste\u003cbr>\n• green onion and cilantro for garnish\u003cbr>\n• 1 lime\u003c/p>\n\u003cp>INGREDIENTS FOR THE SAUCE\u003cbr>\n• 2 tablespoons soy sauce\u003cbr>\n• 1/2 teaspoon aji amarillo paste\u003cbr>\n• 4 teaspoons white wine vinegar\u003cbr>\n• 2 teaspoons oyster sauce\u003c/p>\n\u003cp>PREPARATION\u003cbr>\nIn addition to the ingredients above, you’ll need a skillet for stir-frying and a bowl to mix the sauce.\u003cbr>\n1. Preheat the oven and follow the instruction to bake the French fries, usually at 450°F for 30 minutes or so. You can continue with the preparation that follows while the fries are baking, but wait until they are done before stir-frying the beef.\u003cbr>\n2. Mince the garlic and ginger. Chop the cilantro and cut the green onion into rings. Slice the tomato into six wedges. Peel the red onion, cut in half, and cut each half in quarters and separate onion layers into leaf-like slices. Cut the lime in half.\u003cbr>\n3. In a small bowl, prepare the sauce by mixing together the soy sauce, vinegar, aji amarillo, and oyster sauce.\u003cbr>\n4. Cut the beef into medium size strips.\u003cbr>\n5. When the fries are done, remove from oven.\u003cbr>\n6. Heat canola oil in skillet over medium to high heat.\u003cbr>\n7. Season the beef strips with salt and stir-fry the beef in skillet, about 30 seconds.\u003cbr>\n8. Add the garlic and ginger, stir-fry about 30 seconds.\u003cbr>\n9. Add the onions and tomatoes, stir-fry about 30 seconds.\u003cbr>\n10. Add the fries and prepared sauce, stir-fry about 30 seconds.\u003cbr>\n11. Turn off heat and mix in the green onion and cilantro, stir-fry about 30 seconds.\u003cbr>\n12. Serve immediately and squeeze juice of half a lime over dish.\u003c/p>\n\u003cp>SERVINGS\u003cbr>\n2 servings.\u003c/p>\n\u003cp>NOTES\u003cbr>\nLomo means tenderloin en español, but other cuts of beef will work well as long as you don’t overcook them. For example, I like using a New York strip and sometimes a top sirloin. The beef strips should be of even thickness and not too long, that way they will cook uniformly. Once the sauce is prepared, the fries are baked, and all the ingredients are chopped or sliced, the cooking happens very fast. The timing in the steps above is only an estimate, what is most important is not to overcook the beef or tomatoes. Also, you should only add the amount of sauce and fries to balance all the ingredients. The end result should be tender beef, crispy onions, moist tomatoes, and warm fries — nothing should be too soft or soggy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/piscotrail\">Pisco Trail\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/piscotrail\">@piscotrail\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"http://pinterest.com/source/piscotrail.com/\">Piscotrail.com\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\" alt=\"Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\" width=\"1000\" height=\"928\" class=\"size-full wp-image-58508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\u003c/figcaption>\u003c/figure>\n\u003cp>What do quinoa, potatoes, tomatoes and hot peppers have in common? They were all indigenous crops cultivated by the Incas in Peru hundreds of years ago, before the arrival of the Spanish \u003cem>conquistadores\u003c/em> in 1535. Peruvian cuisine, according to Peruvian-born, personal chef, Nico Vera, is unique in its incorporation of food traditions from the five vibrant cultures that have shaped Peru: the Inca, Spanish, African, Chinese and Japanese. Vera, who blogs at \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a> will be one of the featured chefs at the \u003ca href=\"http://www.sfgardenshow.com/highlights/chefs-at-the-show.html\">San Francisco Flower and Garden Show\u003c/a> (along with Annie Somerville of \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a>, \u003ca href=\"http://www.wanderingspoon.com/ws/Wandering_Spoon_-_A_World_of_Food_-_Thy_Tran.html\">Thy Tran\u003c/a> and KQED’s own \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a>). The Garden show runs March 20-24. Vera's cooking demo will be March 21, at 3:00 pm, on the Sequoia Stage.\u003c/p>\n\u003cp>In an interview with Bay Area Bites, Vera shared that he has been cooking since he became his mother’s “sous chef” at the age of 10. Since Vera moved to San Francisco in 2000, his mission has been to promote appreciation of Peruvian food and drink through pop-ups, dinners, classes and recipes on his blog. He’s been a regular at \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, plus guest blogger on Chef Marcus Samuelsson’s blog with a \u003ca href=\"http://www.marcussamuelsson.com/?s=Nico+Vera\">five-part series\u003c/a> that examined Peruvian cooking through \"Five Courses, Five Cultures, and 500 Years of Fusion.\"\u003c/p>\n\u003cp>INTERVIEW (edited for length and clarity)\u003c/p>\n\u003cp>\u003cstrong>How have the several cultures you mentioned impacted the culinary history of Peru?\u003c/strong>\u003c/p>\n\u003cp>The Spaniards introduced onions, limes, grapes and spices like cumin and oregano. They also brought over African slaves who worked on sugar plantations or for wealthy families in Lima. And the Africans brought their own cooking styles. For example, the dish \u003cem>anticucho\u003c/em>, (a kind of shish kebab) is a popular street food of barbequed beef hearts marinated with vinegar, hot pepper and lime and cooked on a wooden skewers. Long ago, when the upper classes discarded the tough cuts of beef, the poorer people, (the African slaves) would cook them because nothing should go to waste. Now people line up for \u003cem>anticuchos\u003c/em> every night at street carts and food stalls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What dish will you be preparing for the San Francisco Garden Show?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Aji de Gallina\u003c/em>, a famous creamy, Peruvian chicken stew with hot peppers, that is always prepared for special events, even though it’s slow cooked and pretty laborious. It’s a distant relative of \u003ca href=\"http://en.wikipedia.org/wiki/Blancmange\">blancmange\u003c/a>, a nourishing European dish dating from the Middle Ages made with chicken, sugar, rice and milk. When that dish made its way to Peru, hot peppers were added which changed its color and flavor completely. This chicken stew brings up a very special memory for me.\u003c/p>\n\u003cfigure id=\"attachment_58496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\" alt=\"Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Can you share that special memory?\u003c/strong>\u003c/p>\n\u003cp>When I was about 10 years old, on my Dad’s birthday, my Mom made her chicken stew for dinner. And as often happened in the small third world town where we lived, during the meal, the electricity went out, so we ate the chicken stew in the dark. Eating that chicken without seeing it heightened the senses. The flavors were so intense and beautiful that I fell in love with Peruvian food in that moment and decided I had to learn to cook it.\u003c/p>\n\u003cfigure id=\"attachment_58494\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\">\u003cimg class=\"size-full wp-image-58494\" alt=\"pisco-punch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pisco Punch, photo courtesy Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a Peruvian mixologist, you are always creating variations on \u003ca href=\"http://en.wikipedia.org/wiki/Pisco\">pisco\u003c/a> cocktails. Can you explain its history?\u003c/strong>\u003c/p>\n\u003cp>Pisco is a grape brandy popular since the late 1500’s. Grapes were not native to Peru. They were brought by the Spaniards who established some of the first vineyards in the Americas. The wine they produced there was so good that the King of Spain banned its production – he was worried that it would compete with Spanish wine. So instead, the grapes were made into the first distilled spirit in the Americas.\u003c/p>\n\u003cp>When this new spirit was created, it became very popular all over Peru. It was considered medicinal, like brandy. In 1920, the National Drink of Peru, the Pisco Sour, was created in Lima (by an American bartender who lived there) mixing two parts Pisco, one part simple syrup, one part lime juice, and egg whites, shaken with ice, and served strained with drops of Angostura bitters\u003c/p>\n\u003cp>\u003cstrong>How do you play with creating new pisco cocktails?\u003c/strong>\u003c/p>\n\u003cp>I try to tweak it using different herbs like thyme. Or I infuse the sugar syrup with hot peppers, habanero or chicory or infuse the pisco with coffee beans. It’s alchemy. At the Garden Show, I’ll demonstrate Pisco Punch, (which has a \u003ca href=\"http://www.piscotrail.com/2011/01/05/drinks/a-brief-history-of-pisco-in-san-francisco/\">long historical connection\u003c/a> to San Francisco).\u003c/p>\n\u003cfigure id=\"attachment_58495\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\" alt=\"Peruvian flan with quinoa. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58495\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peruvian flan with quinoa. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We’ve discussed a main dish and cocktail, can you describe a special Peruvian dessert?\u003c/strong>\u003c/p>\n\u003cp>There are so many, but one of my favorites is flan with quinoa. It has a different texture. Historically, when the Spaniards brought over sugar cane in the eighteenth century, everything changed . In Lima at that time, there were lots of convents and it was the nuns who specialized in making extravagant desserts for holidays and celebrations. And what’s great is that they were good record keepers and wrote everything down. But they used some odd measurements. Like a recipe might say: take 2 \u003cem>soles\u003c/em> (the Peruvian currency) worth of eggs. So we have to do some detective work to figure out how many eggs 2 \u003cem>soles\u003c/em> would have bought back then.\u003c/p>\n\u003cp>\u003cstrong>We often don't hear about what people eat for the first meal of the day. I'm curious about a typical Peruvian breakfast.\u003c/strong>\u003c/p>\n\u003cp>My favorite breakfast is \u003cem>pan con chicharron\u003c/em>, a fried pork sandwich with sweet potatoes, and \u003cem>cafe con leche\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Are you planning to open a restaurant some day?\u003c/strong>\u003c/p>\n\u003cp>Right now, I'm not sure, because I’d miss interacting with diners, which means a lot to me. When I do pop-ups at 18 Reasons I’m not just back in the kitchen. I’m up front with the guests, plating, serving. I tell them the stories behind what they’re eating.\u003c/p>\n\u003cp>\u003cstrong>Can you recommend any Peruvian restaurants for people who want to sample this cuisine?\u003c/strong>\u003c/p>\n\u003cp>San Francisco has many Peruvian restaurants. Two of my favorites are very different from each other:\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mi-lindo-per%C3%BA-san-francisco-2\">Mi Lindo Peru\u003c/a> is a hole-in-the-wall on Mission, where you feel like you are eating in someone’s home.\u003c/p>\n\u003cp>And for a more high-end experience, \u003ca href=\"http://www.lamarcebicheria.com/san-francisco/\">La Mar Cebicheria\u003c/a> in the Embarcadero.\u003c/p>\n\u003cp>\u003cstrong>What’s your latest project?\u003c/strong>\u003c/p>\n\u003cp>I’m writing a book now. I’ve been passionately collecting stories and recipes from my Mom; finding out what Peru was like back when she was a child; it's a memoir that takes a girl’s perspective.\u003c/p>\n\u003cp>\u003cstrong>You picked a recipe for Loma Saltado to share with Bay Area Bites readers, because of its Chinese influence?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chifa\u003c/em> is what they call Chinese food in Peru. It’s been around for 150 years. After the Afro-Peruvians won their freedom, immigrants from China came to work on the farms and plantations, bringing ingredients such as ginger and soy sauce and woks. When my family would go out to eat we would always go to eat Chifa and sit at big round tables. In Peru, there are thousands of Chinese restaurants. Now when I travel to cities like New York and Vancouver, I make a point to visit their Chinatowns, because they make me feel at home.\u003c/p>\n\u003cfigure id=\"attachment_58497\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\" alt=\"Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58497\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>RECIPE\u003cbr>\n\u003cstrong>Nico Vera’s Lomo Saltado - Chinese-Peruvian Beef Stir Fry\u003c/strong>\u003c/p>\n\u003cp>Lomo Saltado is one of the most important dishes in the history of Peruvian cuisine — it’s the first time that ingredients from China like ginger and soy sauce were mixed with Peruvian aji amarillo hot peppers, and the fusion is a truly savory and spicy Chifa dish.\u003c/p>\n\u003cp>Though there are many variations of Lomo Saltado, the main ingredients are beef, red onions, tomatoes, and French fries. The real key to this dish, however, is the seasoning — in addition to salt, garlic, and ginger, I prepare a sauce with soy sauce, white wine vinegar, oyster sauce, and aji amarillo. The recipe here is from my mom, but the addition of the oyster sauce was inspired by Gaston Acurio’s version of Lomo Saltado at La Mar.\u003c/p>\n\u003cp>INGREDIENTS FOR THE STIR-FRY\u003cbr>\n• 1/2 lb. beef (see notes below)\u003cbr>\n• 1 tablespoon canola oil\u003cbr>\n• 1 red onion\u003cbr>\n• 1 tomato\u003cbr>\n• 1 clove garlic\u003cbr>\n• 1 small piece of ginger\u003cbr>\n• 1 bag of frozen French fries\u003cbr>\n• salt to taste\u003cbr>\n• green onion and cilantro for garnish\u003cbr>\n• 1 lime\u003c/p>\n\u003cp>INGREDIENTS FOR THE SAUCE\u003cbr>\n• 2 tablespoons soy sauce\u003cbr>\n• 1/2 teaspoon aji amarillo paste\u003cbr>\n• 4 teaspoons white wine vinegar\u003cbr>\n• 2 teaspoons oyster sauce\u003c/p>\n\u003cp>PREPARATION\u003cbr>\nIn addition to the ingredients above, you’ll need a skillet for stir-frying and a bowl to mix the sauce.\u003cbr>\n1. Preheat the oven and follow the instruction to bake the French fries, usually at 450°F for 30 minutes or so. You can continue with the preparation that follows while the fries are baking, but wait until they are done before stir-frying the beef.\u003cbr>\n2. Mince the garlic and ginger. Chop the cilantro and cut the green onion into rings. Slice the tomato into six wedges. Peel the red onion, cut in half, and cut each half in quarters and separate onion layers into leaf-like slices. Cut the lime in half.\u003cbr>\n3. In a small bowl, prepare the sauce by mixing together the soy sauce, vinegar, aji amarillo, and oyster sauce.\u003cbr>\n4. Cut the beef into medium size strips.\u003cbr>\n5. When the fries are done, remove from oven.\u003cbr>\n6. Heat canola oil in skillet over medium to high heat.\u003cbr>\n7. Season the beef strips with salt and stir-fry the beef in skillet, about 30 seconds.\u003cbr>\n8. Add the garlic and ginger, stir-fry about 30 seconds.\u003cbr>\n9. Add the onions and tomatoes, stir-fry about 30 seconds.\u003cbr>\n10. Add the fries and prepared sauce, stir-fry about 30 seconds.\u003cbr>\n11. Turn off heat and mix in the green onion and cilantro, stir-fry about 30 seconds.\u003cbr>\n12. Serve immediately and squeeze juice of half a lime over dish.\u003c/p>\n\u003cp>SERVINGS\u003cbr>\n2 servings.\u003c/p>\n\u003cp>NOTES\u003cbr>\nLomo means tenderloin en español, but other cuts of beef will work well as long as you don’t overcook them. For example, I like using a New York strip and sometimes a top sirloin. The beef strips should be of even thickness and not too long, that way they will cook uniformly. Once the sauce is prepared, the fries are baked, and all the ingredients are chopped or sliced, the cooking happens very fast. The timing in the steps above is only an estimate, what is most important is not to overcook the beef or tomatoes. Also, you should only add the amount of sauce and fries to balance all the ingredients. The end result should be tender beef, crispy onions, moist tomatoes, and warm fries — nothing should be too soft or soggy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/piscotrail\">Pisco Trail\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/piscotrail\">@piscotrail\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"http://pinterest.com/source/piscotrail.com/\">Piscotrail.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Deaf Foodies Savor Gourmet Ghetto Tasting Tour in Sign Language",
"title": "Deaf Foodies Savor Gourmet Ghetto Tasting Tour in Sign Language",
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"content": "\u003cp>My pair of professions straddles two worlds. By day, I work as an American Sign Language (ASL) interpreter and otherwise, I’m a food writer. Although these domains rarely intersect, it’s a thrill when they do. In 2011, I broke the news of San Francisco’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">first Deaf-owned restaurant, Mozzeria\u003c/a> and followed up last Spring with an \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/23/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria/\">interview of the owners in ASL\u003c/a>.\u003c/p>\n\u003cp>But there are plenty of Deaf Bay Area food lovers who aren’t chefs, and I recently took a dozen of them--software developers, college professors, actors and retired folk--on an only-in-sign-language tasting tour of Berkeley’s Gourmet Ghetto through \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions.\u003c/a>\u003c/p>\n\u003cp>I’ve been leading Edible Excursions tours of San Francisco Japantown for the general public since last summer, and recently added ASL–only tours for members of the local Deaf community. (Because ASL is a separate language, with its own grammar, one can’t speak English and simultaneously sign ASL.) Since the Berkeley culinary romp was my third ASL tour, I knew from experience that I would be breaking a rule of politeness in Deaf culture and added the following warning during my intro speech in front of Shattuck Avenue’s Cheese Board.\u003c/p>\n\u003cp>Due to our tightly planned schedule tasting tidbits at nine places in three hours, I explained that I was going to have to \u003cem>rush\u003c/em> the group from one spot to another. In Deaf Culture, despite the advances of email, video phones and texting, face-to-face communication in expressive ASL often has top priority and thus it is considered \u003cem>rude\u003c/em> to interrupt signed conversations. In the interest of maximal food appreciation, however, the Deaf foodies replied to my rudeness tip-off with amenable nods.\u003c/p>\n\u003cfigure id=\"attachment_57710\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57710\" alt=\"Saul's deli delights, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\" width=\"1000\" height=\"606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saul's deli delights, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>With that, we headed to \u003ca href=\"http://saulsdeli.com/\">Saul’s Deli\u003c/a>, where a table was already set with glasses for what proved to be our first guessing game of the day. I told the group that this straw-colored soda was house-made, as was common in the heyday of New York delis in the early 20th century, when this flavor was touted for its health benefits. What is it? Ginger and vanilla were the first guesses. I shook my head no. Finally, a member of the group with a sensitive palate guessed correctly: \u003ca href=\"http://forward.com/articles/159483/cel-ray-soda-grabs-new-fans/?p=all\">celery seed soda\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, we were joined by Saul’s owner Peter Levitt and over succulent house-smoked pastrami sandwiches, he explained Saul’s mission to serve locally made deli fare, as opposed to the former practice of flying in deli foods from New York.\u003c/p>\n\u003cfigure id=\"attachment_57711\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57711\" alt=\"Imperial Tea Court, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imperial Tea Court, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we ambled over to the Epicurious Garden complex and entered the regal \u003ca href=\"http://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for a lecture on the history of tea with seven kinds to sniff and one to taste.\u003c/p>\n\u003cfigure id=\"attachment_57712\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\">\u003cimg class=\"size-full wp-image-57712\" alt=\"Chocolate heaven at Alegio, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate heaven at Alegio, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>The most popular stop on the tour--not surprisingly--introduced the group to “the best chocolate in the world,” accordingly to \u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>’s co-owner Robbin Everson, which grows only on Sao Tome, a tiny island off the coast of West Africa. The series of nibbles of bars from 100% to 73 1/2% cacao was revelatory and sublime. Thanks to Everson’s expertise, the guests delighted in having all their questions answered. Two of the most surprising discoveries: Hershey’s bars contain only 10% cacao and there is no caffeine in chocolate--instead a stimulating compound called \u003ca href=\"http://en.wikipedia.org/wiki/Theobromine\">theobromine\u003c/a> produces a different set of effects on the body.\u003c/p>\n\u003cp>On our way out of Epicurious Garden, we made a quick stop at \u003ca href=\"http://www.sooptogo.com/\">Soop\u003c/a> for some warming Thai Red lentil soup and I explained that owner Marc Kelly serves Swedish yellow split pea soup every Thursday to honor his Swedish mom's national tradition.\u003c/p>\n\u003cfigure id=\"attachment_57713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\">\u003cimg class=\"size-full wp-image-57713\" alt=\"Monica Roccino of Local Butcher, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Roccino of Local Butcher, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>After a short walk down Shattuck Avenue, the group assembled in a large semi-circle (with sign language, everyone needs to be able to see) in front of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>. While they munched on the sandwich of the day, pork with onion, cabbage and BBQ sauce, I interpreted a fascinating lecture about whole animal butchery from co-owner Monica Roccino, after which she entertained questions. “What’s the most exotic meat you carry?” one person asked. Perhaps the questioner was hoping to find ostrich or reindeer on the menu. But Roccino explained that she and husband Adam’s commitment to local ranchers means that they only use animals raised within 150 miles, so the most exotic meat she could come up with was squab (pigeon).\u003c/p>\n\u003cfigure id=\"attachment_57714\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\">\u003cimg class=\"size-full wp-image-57714\" alt=\"Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\u003c/figcaption>\u003c/figure>\n\u003cp>In front of the \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizza Collective\u003c/a>, I told the group how this worker-owned collective was inspired by an Israeli kibbutz, while they scarfed down the flavor of the day: zucchini, onions, mozzarella, feta cheese, and basil pesto.\u003c/p>\n\u003cp>After a shot of caffeine and history at the \u003ca href=\"http://www.peets.com/about-us/our-history\">original Peet's Coffee\u003c/a> which started the gourmet coffee movement back in 1966, the group was more than ready to mellow out across the street at \u003ca href=\"http://www.vintageberkeley.com/Vine_Street_.html\">Vintage Wine\u003c/a>, where owner Peter Eastlake described the three wines the group was about to sample from Healdsburg’s Preston Winery. But as I began interpreting in ASL, I had a momentary brain-freeze as I realized that common terms in the wine world, such as: “full-bodied,” “thick, round texture,” and “floral notes” were not the kind of phrases that usually come up in my daily courtroom interpreting. Thankfully, several Deaf guests were clearly wine connoisseurs and knew exactly what Peter was talking about. Reverence for the grape, it seems, transcends language.\u003c/p>\n\u003cp>And with a parting sweet scoop of gelato from \u003ca href=\"http://www.lushgelato.com/about.htm\">Lush\u003c/a> back in Epicurious Garden, the Deaf tour guests reflected on the satisfying aspects of the day: one enjoyed learning the history of many places she has frequented throughout her years as a foodie, another appreciated “discovering these awesome hidden gems in Berkeley and the stories behind them and learning about them in ASL,” and a third was so overcome with the delights of the day, he admitted, “I’m sign-less!”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/berkeleys-gourmet-ghetto\">Edible Excursions’ Gourmet Ghetto tours\u003c/a> Thursdays and Saturdays (stops may vary).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My pair of professions straddles two worlds. By day, I work as an American Sign Language (ASL) interpreter and otherwise, I’m a food writer. Although these domains rarely intersect, it’s a thrill when they do. In 2011, I broke the news of San Francisco’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">first Deaf-owned restaurant, Mozzeria\u003c/a> and followed up last Spring with an \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/23/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria/\">interview of the owners in ASL\u003c/a>.\u003c/p>\n\u003cp>But there are plenty of Deaf Bay Area food lovers who aren’t chefs, and I recently took a dozen of them--software developers, college professors, actors and retired folk--on an only-in-sign-language tasting tour of Berkeley’s Gourmet Ghetto through \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions.\u003c/a>\u003c/p>\n\u003cp>I’ve been leading Edible Excursions tours of San Francisco Japantown for the general public since last summer, and recently added ASL–only tours for members of the local Deaf community. (Because ASL is a separate language, with its own grammar, one can’t speak English and simultaneously sign ASL.) Since the Berkeley culinary romp was my third ASL tour, I knew from experience that I would be breaking a rule of politeness in Deaf culture and added the following warning during my intro speech in front of Shattuck Avenue’s Cheese Board.\u003c/p>\n\u003cp>Due to our tightly planned schedule tasting tidbits at nine places in three hours, I explained that I was going to have to \u003cem>rush\u003c/em> the group from one spot to another. In Deaf Culture, despite the advances of email, video phones and texting, face-to-face communication in expressive ASL often has top priority and thus it is considered \u003cem>rude\u003c/em> to interrupt signed conversations. In the interest of maximal food appreciation, however, the Deaf foodies replied to my rudeness tip-off with amenable nods.\u003c/p>\n\u003cfigure id=\"attachment_57710\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57710\" alt=\"Saul's deli delights, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\" width=\"1000\" height=\"606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saul's deli delights, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>With that, we headed to \u003ca href=\"http://saulsdeli.com/\">Saul’s Deli\u003c/a>, where a table was already set with glasses for what proved to be our first guessing game of the day. I told the group that this straw-colored soda was house-made, as was common in the heyday of New York delis in the early 20th century, when this flavor was touted for its health benefits. What is it? Ginger and vanilla were the first guesses. I shook my head no. Finally, a member of the group with a sensitive palate guessed correctly: \u003ca href=\"http://forward.com/articles/159483/cel-ray-soda-grabs-new-fans/?p=all\">celery seed soda\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, we were joined by Saul’s owner Peter Levitt and over succulent house-smoked pastrami sandwiches, he explained Saul’s mission to serve locally made deli fare, as opposed to the former practice of flying in deli foods from New York.\u003c/p>\n\u003cfigure id=\"attachment_57711\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57711\" alt=\"Imperial Tea Court, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imperial Tea Court, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we ambled over to the Epicurious Garden complex and entered the regal \u003ca href=\"http://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for a lecture on the history of tea with seven kinds to sniff and one to taste.\u003c/p>\n\u003cfigure id=\"attachment_57712\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\">\u003cimg class=\"size-full wp-image-57712\" alt=\"Chocolate heaven at Alegio, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate heaven at Alegio, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>The most popular stop on the tour--not surprisingly--introduced the group to “the best chocolate in the world,” accordingly to \u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>’s co-owner Robbin Everson, which grows only on Sao Tome, a tiny island off the coast of West Africa. The series of nibbles of bars from 100% to 73 1/2% cacao was revelatory and sublime. Thanks to Everson’s expertise, the guests delighted in having all their questions answered. Two of the most surprising discoveries: Hershey’s bars contain only 10% cacao and there is no caffeine in chocolate--instead a stimulating compound called \u003ca href=\"http://en.wikipedia.org/wiki/Theobromine\">theobromine\u003c/a> produces a different set of effects on the body.\u003c/p>\n\u003cp>On our way out of Epicurious Garden, we made a quick stop at \u003ca href=\"http://www.sooptogo.com/\">Soop\u003c/a> for some warming Thai Red lentil soup and I explained that owner Marc Kelly serves Swedish yellow split pea soup every Thursday to honor his Swedish mom's national tradition.\u003c/p>\n\u003cfigure id=\"attachment_57713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\">\u003cimg class=\"size-full wp-image-57713\" alt=\"Monica Roccino of Local Butcher, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Roccino of Local Butcher, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>After a short walk down Shattuck Avenue, the group assembled in a large semi-circle (with sign language, everyone needs to be able to see) in front of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>. While they munched on the sandwich of the day, pork with onion, cabbage and BBQ sauce, I interpreted a fascinating lecture about whole animal butchery from co-owner Monica Roccino, after which she entertained questions. “What’s the most exotic meat you carry?” one person asked. Perhaps the questioner was hoping to find ostrich or reindeer on the menu. But Roccino explained that she and husband Adam’s commitment to local ranchers means that they only use animals raised within 150 miles, so the most exotic meat she could come up with was squab (pigeon).\u003c/p>\n\u003cfigure id=\"attachment_57714\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\">\u003cimg class=\"size-full wp-image-57714\" alt=\"Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\u003c/figcaption>\u003c/figure>\n\u003cp>In front of the \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizza Collective\u003c/a>, I told the group how this worker-owned collective was inspired by an Israeli kibbutz, while they scarfed down the flavor of the day: zucchini, onions, mozzarella, feta cheese, and basil pesto.\u003c/p>\n\u003cp>After a shot of caffeine and history at the \u003ca href=\"http://www.peets.com/about-us/our-history\">original Peet's Coffee\u003c/a> which started the gourmet coffee movement back in 1966, the group was more than ready to mellow out across the street at \u003ca href=\"http://www.vintageberkeley.com/Vine_Street_.html\">Vintage Wine\u003c/a>, where owner Peter Eastlake described the three wines the group was about to sample from Healdsburg’s Preston Winery. But as I began interpreting in ASL, I had a momentary brain-freeze as I realized that common terms in the wine world, such as: “full-bodied,” “thick, round texture,” and “floral notes” were not the kind of phrases that usually come up in my daily courtroom interpreting. Thankfully, several Deaf guests were clearly wine connoisseurs and knew exactly what Peter was talking about. Reverence for the grape, it seems, transcends language.\u003c/p>\n\u003cp>And with a parting sweet scoop of gelato from \u003ca href=\"http://www.lushgelato.com/about.htm\">Lush\u003c/a> back in Epicurious Garden, the Deaf tour guests reflected on the satisfying aspects of the day: one enjoyed learning the history of many places she has frequented throughout her years as a foodie, another appreciated “discovering these awesome hidden gems in Berkeley and the stories behind them and learning about them in ASL,” and a third was so overcome with the delights of the day, he admitted, “I’m sign-less!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/berkeleys-gourmet-ghetto\">Edible Excursions’ Gourmet Ghetto tours\u003c/a> Thursdays and Saturdays (stops may vary).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Woman's Ice Cream Obsession Inspires Upcoming Book",
"title": "SF Woman's Ice Cream Obsession Inspires Upcoming Book",
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"content": "\u003cfigure id=\"attachment_58400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\" alt=\"Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, "The Ice Cream Travel Guide." Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, \"The Ice Cream Travel Guide.\"\u003c/figcaption>\u003c/figure>\n\u003cp>Ice cream is her answer to everything. \u003c/p>\n\u003cp>When faced with jet-lag and oppressive humidity in Bangkok, Jennifer Ng found solace in a few scoops of sweet corn ice cream. While planning her 30th birthday celebration, Ng, a non-drinker, chose San Francisco's Ice Cream Bar as the destination, her version of a watering hole. \u003c/p>\n\u003cp>It's probably safe to say that Ng has eaten more ice cream than the rest of us. She will combine that passion for ice cream with her interest in travel in the upcoming book, \"\u003ca href=\"http://31flavors.jennism.com/book/\" title=\"Ice Cream Travel Guide\" target=\"_blank\">The Ice Cream Travel Guide.\u003c/a>\" The book will map the world's top ice cream destinations, along with recipes and stories that illustrate what this frozen confection means to cultures around the globe.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a happiness business,\" Ng says. \"It's a place where people come and leave happy. Wherever I went, it was a community-sharing experience.\"\u003c/p>\u003c/blockquote>\n\u003cp>The 30-year-old mobile designer from San Francisco has visited roughly 40 ice cream shops and other destinations in Seattle, Los Angeles, Columbus, Ohio, Argentina, Taiwan, Canada and the Philippines. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2-290x220.jpg\" alt=\"The Ice Cream Travel Guide\" width=\"290\" height=\"220\" class=\"alignleft size-medium wp-image-58401\">\u003c/a>She just raised more than $7,000 through a successful \u003ca href=\"http://www.kickstarter.com/projects/1460542293/ice-cream-travel-guide\" title=\"Kickstarter - Ice Cream Travel Guide\" target=\"_blank\">Kickstarter campaign\u003c/a> to help fund travel to New York City, Italy and Turkey to continue researching ice cream for the book, which she plans to self-publish later this year. Each city will include a map with notable ice cream stops, history and recommendations, plus recipes and stories from ice cream makers and lovers. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Obviously, Ng is a sugar addict, but she also is clever about food, says friend and journalist Eric Simons. She's been known to throw interesting food parties, such as an annual Halloween book club gathering where she usually chooses a zombie book and serves brain-themed foods. \u003c/p>\n\u003cp>As part of her \u003ca href=\"http://31flavors.jennism.com/\" title=\"31 Flavors - Ice Cream Moments\" target=\"_blank\">\"31 Flavors\" project\u003c/a>, Ng vowed to create 31 flavors of ice cream in the year before her 31st birthday in May (she's completed No. 30, an Asian pear-green tea sorbet and started No. 31: horchata with snickerdoodles). \u003c/p>\n\u003cp>Her favorites so far include strawberry candied jalapeno (a nod to San Francisco's Humphry Slocombe); goat cheese ice cream with caramelized figs and candied bacon (inspired by a \u003ca href=\"http://www.jenis.com/\">Jeni's Splendid Ice Cream\u003c/a> in Columbus, Ohio); and celery ice cream with rum-plumped raisins and a peanut butter swirl (modeled after the childhood combination of celery sticks, peanut butter and raisins).\u003c/p>\n\u003cblockquote>\u003cp>\"There are a billion things you can do with ice cream, but she's really good about finding different flavors of ice cream, different preparations, and different people who make it with different cultural backgrounds,\" Simons says. \"It turns out to be intellectually interesting.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ng will serve up ice cream trivia in the book, including the story of how William Dreyer gave an ice cream made with chocolate, nuts and marshmallows the name Rocky Road to cheer up Great Depression-era Americans. Or how Ben Coen's lost sense of smell led to Ben & Jerry's signature chunkiness as he sought additional texture. \u003c/p>\n\u003cp>She'll also delve into some of the cultural differences surrounding ice cream. In Buenos Aires, where gelato, or helado, is commonplace due to the flow of 19th century Italian immigrants, ice cream is enjoyed while lounging with friends and family late at night after dinner, Ng says. In the Philippines, ice cream is often picked up and consumed at home.\u003c/p>\n\u003cp>Ng will include in the book a map of San Francisco, which she says stands out for ingredients that are high quality, local and seasonal. Those traits are evident at places like Smitten Ice Cream, which features a seasonal flavor of the month, such as Meyer lemon gingersnap or rhubarb crisp.\u003c/p>\n\u003cp>We asked Ng for recommendations at some of San Francisco's top ice cream shops. Outside San Francisco, she's keen on \u003ca href=\"http://www.fentonscreamery.com/\">Fenton's\u003c/a> in Oakland, \u003ca href=\"http://bangalorecafe.net/Menu-RIC.html\">Real Ice Cream in Santa Clara\u003c/a> and Sunnyvale, \u003ca href=\"http://www.ici-icecream.com/\">Ici Ice Cream\u003c/a> in Berkeley, \u003ca href=\"http://www.tarasorganic.com/\">Tara's Ice Cream\u003c/a> in Oakland and Berkeley, \u003ca href=\"https://www.facebook.com/pages/Fairfax-Scoop/293196054083\">Fairfax Scoop\u003c/a> in Fairfax and \u003ca href=\"http://threetwinsicecream.com/\">Three Twins\u003c/a> in Napa.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\" target=\"_blank\">\u003cbr>\nBi-Rite Creamery\u003c/a>\u003c/strong>: Many people know this Dolores Park hotpot for its salted caramel, but Ng really loves the Dainty Gentleman Sundae, made with olive oil and sea salt, which she says adds silkiness and draws out sweetness. She also recommends balsamic strawberry ice cream when it is in season, along with Bi-Rite's seasonal popsicle. \u003c/p>\n\u003cfigure id=\"attachment_58402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\" alt=\"Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\" title=\"Humphry Slocombe\" target=\"_blank\">Humphry Slocombe\u003c/a>\u003c/strong>: Ng says this joint isn't your typical ice cream shop. You'll find Warhol-inspired art and flavors that range from the familiar to the eyebrow-raising, including banana, carrot and bacon. Ng recommends the Thai chili lime sorbet and the Harvey Milk and honey, made with honey and graham crackers. \u003c/p>\n\u003cfigure id=\"attachment_58403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\" alt=\"Humphry Slocombe's Thai chili lime sorbet. Photo: Tilde Herrera\" width=\"1000\" height=\"645\" class=\"size-full wp-image-58403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe's Thai chili lime sorbet.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theicecreambarsf.com/\" title=\"Ice Cream Bar\" target=\"_blank\">Ice Cream Bar\u003c/a>\u003c/strong>: This ice cream and soda fountain parlor offers lots of seating space, Ng says, making it ideal for parties. She recommends the Tropical Split (ask for a similar sundae if it's not in season) and the Hamilton, especially with basil ice cream and fresh strawberries.\u003c/p>\n\u003cfigure id=\"attachment_58404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\" alt=\"The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda. Photo: Tilde Herrera\" width=\"1000\" height=\"678\" class=\"size-full wp-image-58404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mitchellsicecream.com/index.html\" title=\"Mitchell's Ice Cream\" target=\"_blank\">Mitchell's Ice Cream\u003c/a>\u003c/strong>: This San Francisco institution is known for exotic and tropical flavors such as avocado, ginger, horchata, jackfruit, lucuma and macapuno (coconut from the Philippines). Ng calls Mitchell's a great example of business owners adapting their offerings to the demographics of their customers. \u003c/p>\n\u003cfigure id=\"attachment_58423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\" alt=\"A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Mr-and-Mrs-Miscellaneous/126193770733086\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a>\u003c/strong>: The menu changes everyday -- and sometimes during the day -- but this Dogpatch shop always offers 10 flavors. Ng suggests asking for staff recommendations on a house-made cone. Ng admires the consistency in quality and texture, noting that here the ice cream is kept much colder than at other ice cream shops. \u003c/p>\n\u003cfigure id=\"attachment_58406\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\" alt=\"Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous. Photo: Tilde Herrera\" width=\"1000\" height=\"722\" class=\"size-full wp-image-58406\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://smittenicecream.com/home/Home.html\" title=\"Smitten Ice Cream\" target=\"_blank\">Smitten Ice Cream\u003c/a>\u003c/strong>: This tiny ice cream shop located in a shipping container in Hayes Valley uses liquid nitrogen to make its ice cream on the spot. Among its offerings: two classic flavors, two seasonal scoops and vegan Popsicles.\u003c/p>\n\u003cfigure id=\"attachment_58407\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\" alt=\"Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread. Photo: Tilde Herrera\" width=\"1000\" height=\"644\" class=\"size-full wp-image-58407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://31flavors.jennism.com/\">Ice Cream Moments\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IceCreamTravelGuide\">Ice Cream Travel Guide\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jennism\">@jennism\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\" alt=\"Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, "The Ice Cream Travel Guide." Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, \"The Ice Cream Travel Guide.\"\u003c/figcaption>\u003c/figure>\n\u003cp>Ice cream is her answer to everything. \u003c/p>\n\u003cp>When faced with jet-lag and oppressive humidity in Bangkok, Jennifer Ng found solace in a few scoops of sweet corn ice cream. While planning her 30th birthday celebration, Ng, a non-drinker, chose San Francisco's Ice Cream Bar as the destination, her version of a watering hole. \u003c/p>\n\u003cp>It's probably safe to say that Ng has eaten more ice cream than the rest of us. She will combine that passion for ice cream with her interest in travel in the upcoming book, \"\u003ca href=\"http://31flavors.jennism.com/book/\" title=\"Ice Cream Travel Guide\" target=\"_blank\">The Ice Cream Travel Guide.\u003c/a>\" The book will map the world's top ice cream destinations, along with recipes and stories that illustrate what this frozen confection means to cultures around the globe.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a happiness business,\" Ng says. \"It's a place where people come and leave happy. Wherever I went, it was a community-sharing experience.\"\u003c/p>\u003c/blockquote>\n\u003cp>The 30-year-old mobile designer from San Francisco has visited roughly 40 ice cream shops and other destinations in Seattle, Los Angeles, Columbus, Ohio, Argentina, Taiwan, Canada and the Philippines. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2-290x220.jpg\" alt=\"The Ice Cream Travel Guide\" width=\"290\" height=\"220\" class=\"alignleft size-medium wp-image-58401\">\u003c/a>She just raised more than $7,000 through a successful \u003ca href=\"http://www.kickstarter.com/projects/1460542293/ice-cream-travel-guide\" title=\"Kickstarter - Ice Cream Travel Guide\" target=\"_blank\">Kickstarter campaign\u003c/a> to help fund travel to New York City, Italy and Turkey to continue researching ice cream for the book, which she plans to self-publish later this year. Each city will include a map with notable ice cream stops, history and recommendations, plus recipes and stories from ice cream makers and lovers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Obviously, Ng is a sugar addict, but she also is clever about food, says friend and journalist Eric Simons. She's been known to throw interesting food parties, such as an annual Halloween book club gathering where she usually chooses a zombie book and serves brain-themed foods. \u003c/p>\n\u003cp>As part of her \u003ca href=\"http://31flavors.jennism.com/\" title=\"31 Flavors - Ice Cream Moments\" target=\"_blank\">\"31 Flavors\" project\u003c/a>, Ng vowed to create 31 flavors of ice cream in the year before her 31st birthday in May (she's completed No. 30, an Asian pear-green tea sorbet and started No. 31: horchata with snickerdoodles). \u003c/p>\n\u003cp>Her favorites so far include strawberry candied jalapeno (a nod to San Francisco's Humphry Slocombe); goat cheese ice cream with caramelized figs and candied bacon (inspired by a \u003ca href=\"http://www.jenis.com/\">Jeni's Splendid Ice Cream\u003c/a> in Columbus, Ohio); and celery ice cream with rum-plumped raisins and a peanut butter swirl (modeled after the childhood combination of celery sticks, peanut butter and raisins).\u003c/p>\n\u003cblockquote>\u003cp>\"There are a billion things you can do with ice cream, but she's really good about finding different flavors of ice cream, different preparations, and different people who make it with different cultural backgrounds,\" Simons says. \"It turns out to be intellectually interesting.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ng will serve up ice cream trivia in the book, including the story of how William Dreyer gave an ice cream made with chocolate, nuts and marshmallows the name Rocky Road to cheer up Great Depression-era Americans. Or how Ben Coen's lost sense of smell led to Ben & Jerry's signature chunkiness as he sought additional texture. \u003c/p>\n\u003cp>She'll also delve into some of the cultural differences surrounding ice cream. In Buenos Aires, where gelato, or helado, is commonplace due to the flow of 19th century Italian immigrants, ice cream is enjoyed while lounging with friends and family late at night after dinner, Ng says. In the Philippines, ice cream is often picked up and consumed at home.\u003c/p>\n\u003cp>Ng will include in the book a map of San Francisco, which she says stands out for ingredients that are high quality, local and seasonal. Those traits are evident at places like Smitten Ice Cream, which features a seasonal flavor of the month, such as Meyer lemon gingersnap or rhubarb crisp.\u003c/p>\n\u003cp>We asked Ng for recommendations at some of San Francisco's top ice cream shops. Outside San Francisco, she's keen on \u003ca href=\"http://www.fentonscreamery.com/\">Fenton's\u003c/a> in Oakland, \u003ca href=\"http://bangalorecafe.net/Menu-RIC.html\">Real Ice Cream in Santa Clara\u003c/a> and Sunnyvale, \u003ca href=\"http://www.ici-icecream.com/\">Ici Ice Cream\u003c/a> in Berkeley, \u003ca href=\"http://www.tarasorganic.com/\">Tara's Ice Cream\u003c/a> in Oakland and Berkeley, \u003ca href=\"https://www.facebook.com/pages/Fairfax-Scoop/293196054083\">Fairfax Scoop\u003c/a> in Fairfax and \u003ca href=\"http://threetwinsicecream.com/\">Three Twins\u003c/a> in Napa.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\" target=\"_blank\">\u003cbr>\nBi-Rite Creamery\u003c/a>\u003c/strong>: Many people know this Dolores Park hotpot for its salted caramel, but Ng really loves the Dainty Gentleman Sundae, made with olive oil and sea salt, which she says adds silkiness and draws out sweetness. She also recommends balsamic strawberry ice cream when it is in season, along with Bi-Rite's seasonal popsicle. \u003c/p>\n\u003cfigure id=\"attachment_58402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\" alt=\"Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\" title=\"Humphry Slocombe\" target=\"_blank\">Humphry Slocombe\u003c/a>\u003c/strong>: Ng says this joint isn't your typical ice cream shop. You'll find Warhol-inspired art and flavors that range from the familiar to the eyebrow-raising, including banana, carrot and bacon. Ng recommends the Thai chili lime sorbet and the Harvey Milk and honey, made with honey and graham crackers. \u003c/p>\n\u003cfigure id=\"attachment_58403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\" alt=\"Humphry Slocombe's Thai chili lime sorbet. Photo: Tilde Herrera\" width=\"1000\" height=\"645\" class=\"size-full wp-image-58403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe's Thai chili lime sorbet.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theicecreambarsf.com/\" title=\"Ice Cream Bar\" target=\"_blank\">Ice Cream Bar\u003c/a>\u003c/strong>: This ice cream and soda fountain parlor offers lots of seating space, Ng says, making it ideal for parties. She recommends the Tropical Split (ask for a similar sundae if it's not in season) and the Hamilton, especially with basil ice cream and fresh strawberries.\u003c/p>\n\u003cfigure id=\"attachment_58404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\" alt=\"The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda. Photo: Tilde Herrera\" width=\"1000\" height=\"678\" class=\"size-full wp-image-58404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mitchellsicecream.com/index.html\" title=\"Mitchell's Ice Cream\" target=\"_blank\">Mitchell's Ice Cream\u003c/a>\u003c/strong>: This San Francisco institution is known for exotic and tropical flavors such as avocado, ginger, horchata, jackfruit, lucuma and macapuno (coconut from the Philippines). Ng calls Mitchell's a great example of business owners adapting their offerings to the demographics of their customers. \u003c/p>\n\u003cfigure id=\"attachment_58423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\" alt=\"A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Mr-and-Mrs-Miscellaneous/126193770733086\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a>\u003c/strong>: The menu changes everyday -- and sometimes during the day -- but this Dogpatch shop always offers 10 flavors. Ng suggests asking for staff recommendations on a house-made cone. Ng admires the consistency in quality and texture, noting that here the ice cream is kept much colder than at other ice cream shops. \u003c/p>\n\u003cfigure id=\"attachment_58406\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\" alt=\"Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous. Photo: Tilde Herrera\" width=\"1000\" height=\"722\" class=\"size-full wp-image-58406\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://smittenicecream.com/home/Home.html\" title=\"Smitten Ice Cream\" target=\"_blank\">Smitten Ice Cream\u003c/a>\u003c/strong>: This tiny ice cream shop located in a shipping container in Hayes Valley uses liquid nitrogen to make its ice cream on the spot. Among its offerings: two classic flavors, two seasonal scoops and vegan Popsicles.\u003c/p>\n\u003cfigure id=\"attachment_58407\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\" alt=\"Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread. Photo: Tilde Herrera\" width=\"1000\" height=\"644\" class=\"size-full wp-image-58407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://31flavors.jennism.com/\">Ice Cream Moments\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IceCreamTravelGuide\">Ice Cream Travel Guide\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jennism\">@jennism\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Alice Waters Talks About Chez Panisse Fire (VIDEO)",
"title": "Alice Waters Talks About Chez Panisse Fire (VIDEO)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>So sorry to hear about the fire at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> early this morning. Listen to this moving interview from \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a> on the scene. My heart goes out to her and the entire Chez Panisse family.\u003c/p>\n\u003cfigure id=\"attachment_58144\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1-190x190.jpg\" alt=\"Alice Waters at the scene of the Chez Panisse fire on 3/8/13\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-58144\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters at the scene of the Chez Panisse fire on 3/8/13\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nbcbayarea.com/news/local/Berkeley-Icon-Chez-Panisse-Catches-Fire-196294691.html\">Fire Rips Through Berkeley Icon - Chez Panisse (VIDEO)\u003c/a> (nbcbayarea.com)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/news/2013/03/08/chez-panisse-berkeley-shrine-to-innovative-cuisine-closed-by-fire-3/\">Chez Panisse, Berkeley Shrine to Innovative Cuisine, Closed by Fire\u003c/a> (KQED NewsFix)\u003c/p>\n\u003cp>\u003ca href=\"http://abclocal.go.com/kgo/story?section=news/local/east_bay&id=9020265#&cmp=twi-kgo-article-9020265\">Fire damages Chez Panisse restaurant in Berkeley (VIDEO)\u003c/a> (abclocal.go.com)\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleyside.com/2013/03/08/fire-at-chez-panisse-damages-front-of-restaurant/\">Fire at Chez Panisse damages front of restaurant\u003c/a> (Berkeleyside)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://dinersjournal.blogs.nytimes.com/2013/03/08/fire-breaks-out-at-chez-panisse/\">Fire Damages Chez Panisse\u003c/a> (New York Times Diner's Journal)\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfgate.com/bayarea/article/Fire-damages-Berkeley-s-Chez-Panisse-4339097.php\">Fire damages Berkeley's Chez Panisse\u003c/a> (sfgate.com)\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>On scene at Chez Panisse fire. Damage very visible on front under dining alcove. \u003ca href=\"http://t.co/lmlGSVsz63\" title=\"http://twitter.com/berkeleyside/status/310067236842921986/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310067236842921986\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire investigators are examining possible cause of \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a> fire on scene. \u003ca href=\"http://t.co/5s7ibMCQKz\" title=\"http://twitter.com/berkeleyside/status/310068230087643136/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310068230087643136\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Berkeley Fire Department at work on the scene of the Chez Panisse fire Friday morning at 8:45 a.m. (Berkeleyside)\u003cbr>\n[youtube http://www.youtube.com/watch?v=jf1ktalLL_A]\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire now leaving \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a>scene. Fire Marshall says first signs indicate electrical fault caused fire \u003ca href=\"http://t.co/udwapAQcKk\" title=\"http://twitter.com/berkeleyside/status/310072393664172032/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310072393664172032\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen.She says she is shaken up.Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\" title=\"http://twitter.com/christies_nbc/status/310043190344421376/photo/1\">twitter.com/christies_nbc/…\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/status/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=PT5FyAIP2q8]\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Luckily no one hurt and the main structure of Chez Panisse in tact.Hope to reopen the Cafe next weekend. Thank you for the love + support\u003c/p>\n\u003cp>— Alice Waters (@AliceWaters) \u003ca href=\"https://twitter.com/AliceWaters/status/310088725206016001\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=525438477494875&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/19/13):\u003c/p>\n\u003cblockquote>\u003cp>Thank you to the many friends of Chez Panisse who have offered their incredible support and council since the fire at the restaurant on March 8th.\u003c/p>\n\u003cp>Kip Mesirow, the original artisan builder of the restaurant, has flown out from Vermont and is leading a team of talented woodworkers to rebuild both porches and redesign the façade of the building. We have learned from the builders that we have to remove both the top and bottom porches on the front of the building. This means there will be a more significant demolition project ahead of us than we had originally anticipated, as well as many structural repairs that affect both upstairs and down.\u003c/p>\n\u003cp>All the staff is pitching in to help with the cleanup—we are cleaning and repainting every inch and working to get Chez Panisse back open again as quickly as possible. The opening dates for both the café and the restaurant are still to be determined. We are calling everyone personally to cancel all existing reservations, and we will post new updates as we receive additional information about the progress of the reconstruction.\u003c/p>\n\u003cp>We are so grateful to the city of Berkeley and our whole community of friends, family, and longtime patrons for their ongoing patience and generosity.\u003c/p>\n\u003cp>Most gratefully yours,\u003cbr>\nAlice and the Chez Panisse family\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_58620\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\" alt=\"Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58623\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\" alt=\"Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=526503184055071&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/22/13):\u003c/p>\n\u003cblockquote>\u003cp>To all the friends of Chez Panisse,\u003c/p>\n\u003cp>Thank you to all of you for your continued faith in Chez Panisse as we move forward into the next phase of rebuilding after the fire on March 8th.\u003c/p>\n\u003cp>The big question, of course, is: When will Chez Panisse reopen? Right now we are feeling confident that the first week of June is a realistic opening date for both café and restaurant. We had considered whether it would be possible to open the café earlier with construction still going on, but have decided to complete all construction work before opening. This will allow the builders unfettered access to the building without having to open the café on a daily basis—which would have slowed their work considerably. We are, of course, working as quickly as possible and may be able to open earlier; we will update as the rebuilding progresses.\u003c/p>\n\u003cp>We feel very fortunate to have such a passionate and motivated community behind us, and extend our thanks to the many individuals and businesses who have so generously offered their support in the cleanup and restoration process. We are all looking forward to reopening for the summer!\u003c/p>\n\u003cp>With all our gratitude,\u003cbr>\nAlice and the Chez Panisse family\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "So sorry to hear about the fire at Chez Panisse early this morning. Listen to this moving interview from Alice Waters on the scene. My heart goes out to her and the entire Chez Panisse family.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>So sorry to hear about the fire at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> early this morning. Listen to this moving interview from \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a> on the scene. My heart goes out to her and the entire Chez Panisse family.\u003c/p>\n\u003cfigure id=\"attachment_58144\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1-190x190.jpg\" alt=\"Alice Waters at the scene of the Chez Panisse fire on 3/8/13\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-58144\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters at the scene of the Chez Panisse fire on 3/8/13\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nbcbayarea.com/news/local/Berkeley-Icon-Chez-Panisse-Catches-Fire-196294691.html\">Fire Rips Through Berkeley Icon - Chez Panisse (VIDEO)\u003c/a> (nbcbayarea.com)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/news/2013/03/08/chez-panisse-berkeley-shrine-to-innovative-cuisine-closed-by-fire-3/\">Chez Panisse, Berkeley Shrine to Innovative Cuisine, Closed by Fire\u003c/a> (KQED NewsFix)\u003c/p>\n\u003cp>\u003ca href=\"http://abclocal.go.com/kgo/story?section=news/local/east_bay&id=9020265#&cmp=twi-kgo-article-9020265\">Fire damages Chez Panisse restaurant in Berkeley (VIDEO)\u003c/a> (abclocal.go.com)\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleyside.com/2013/03/08/fire-at-chez-panisse-damages-front-of-restaurant/\">Fire at Chez Panisse damages front of restaurant\u003c/a> (Berkeleyside)\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://dinersjournal.blogs.nytimes.com/2013/03/08/fire-breaks-out-at-chez-panisse/\">Fire Damages Chez Panisse\u003c/a> (New York Times Diner's Journal)\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfgate.com/bayarea/article/Fire-damages-Berkeley-s-Chez-Panisse-4339097.php\">Fire damages Berkeley's Chez Panisse\u003c/a> (sfgate.com)\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>On scene at Chez Panisse fire. Damage very visible on front under dining alcove. \u003ca href=\"http://t.co/lmlGSVsz63\" title=\"http://twitter.com/berkeleyside/status/310067236842921986/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310067236842921986\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire investigators are examining possible cause of \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a> fire on scene. \u003ca href=\"http://t.co/5s7ibMCQKz\" title=\"http://twitter.com/berkeleyside/status/310068230087643136/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310068230087643136\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Berkeley Fire Department at work on the scene of the Chez Panisse fire Friday morning at 8:45 a.m. (Berkeleyside)\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/jf1ktalLL_A'\n title='//www.youtube.com/embed/jf1ktalLL_A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire now leaving \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a>scene. Fire Marshall says first signs indicate electrical fault caused fire \u003ca href=\"http://t.co/udwapAQcKk\" title=\"http://twitter.com/berkeleyside/status/310072393664172032/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310072393664172032\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen.She says she is shaken up.Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\" title=\"http://twitter.com/christies_nbc/status/310043190344421376/photo/1\">twitter.com/christies_nbc/…\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/status/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\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/PT5FyAIP2q8'\n title='//www.youtube.com/embed/PT5FyAIP2q8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Luckily no one hurt and the main structure of Chez Panisse in tact.Hope to reopen the Cafe next weekend. Thank you for the love + support\u003c/p>\n\u003cp>— Alice Waters (@AliceWaters) \u003ca href=\"https://twitter.com/AliceWaters/status/310088725206016001\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=525438477494875&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/19/13):\u003c/p>\n\u003cblockquote>\u003cp>Thank you to the many friends of Chez Panisse who have offered their incredible support and council since the fire at the restaurant on March 8th.\u003c/p>\n\u003cp>Kip Mesirow, the original artisan builder of the restaurant, has flown out from Vermont and is leading a team of talented woodworkers to rebuild both porches and redesign the façade of the building. We have learned from the builders that we have to remove both the top and bottom porches on the front of the building. This means there will be a more significant demolition project ahead of us than we had originally anticipated, as well as many structural repairs that affect both upstairs and down.\u003c/p>\n\u003cp>All the staff is pitching in to help with the cleanup—we are cleaning and repainting every inch and working to get Chez Panisse back open again as quickly as possible. The opening dates for both the café and the restaurant are still to be determined. We are calling everyone personally to cancel all existing reservations, and we will post new updates as we receive additional information about the progress of the reconstruction.\u003c/p>\n\u003cp>We are so grateful to the city of Berkeley and our whole community of friends, family, and longtime patrons for their ongoing patience and generosity.\u003c/p>\n\u003cp>Most gratefully yours,\u003cbr>\nAlice and the Chez Panisse family\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_58620\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\" alt=\"Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58623\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\" alt=\"Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=526503184055071&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/22/13):\u003c/p>\n\u003cblockquote>\u003cp>To all the friends of Chez Panisse,\u003c/p>\n\u003cp>Thank you to all of you for your continued faith in Chez Panisse as we move forward into the next phase of rebuilding after the fire on March 8th.\u003c/p>\n\u003cp>The big question, of course, is: When will Chez Panisse reopen? Right now we are feeling confident that the first week of June is a realistic opening date for both café and restaurant. We had considered whether it would be possible to open the café earlier with construction still going on, but have decided to complete all construction work before opening. This will allow the builders unfettered access to the building without having to open the café on a daily basis—which would have slowed their work considerably. We are, of course, working as quickly as possible and may be able to open earlier; we will update as the rebuilding progresses.\u003c/p>\n\u003cp>We feel very fortunate to have such a passionate and motivated community behind us, and extend our thanks to the many individuals and businesses who have so generously offered their support in the cleanup and restoration process. We are all looking forward to reopening for the summer!\u003c/p>\n\u003cp>With all our gratitude,\u003cbr>\nAlice and the Chez Panisse family\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Startup Wants To Redefine How Local Foods Get To Your Door",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58054\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggs.jpg\" alt=\"Employees of Good Eggs deliver produce, meat and other local foods from producers in the Bay area of California. Photo: Courtesy of Good Eggs\" width=\"667\" height=\"500\" class=\"size-full wp-image-58054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Employees of Good Eggs deliver produce, meat and other local foods from producers in the Bay area of California.\u003cbr>Photo: Courtesy of Good Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Beth Hoffman\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/06/173635185/startup-wants-to-redefine-how-local-foods-get-to-your-door\">The Salt at NPR Food\u003c/a> (3/7/13)\u003c/p>\n\u003cp>Rising consumer demand for local foods has changed the job description for ranchers like Doniga Markegard.\u003c/p>\n\u003cp>Markegard, co-owner of \u003ca href=\"http://markegardfamily.com/\">Markegard Family Grass-Fed\u003c/a> in San Gregorio, Calif., loves working with cattle, but she's not fond of the hours of phone calls and emails it can take to sell directly to a customer.\u003c/p>\n\u003cp>\"What I want to be doing is the part I love — working with the animals and raising my kids on the ranch,\" says Markegard. \"But I also need to be marketing our product, going to markets and talking with customers. There are a lot of administrative aspects to running a small family ranch, and they are time consuming.\"\u003c/p>\n\u003cp>Now a San Francisco startup is looking to act as the middleman, handling the logistics of gathering and delivering local goods to consumers' doorsteps so small farmers like Markegard don't have to.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.goodeggs.com/welcome\">Good Eggs\u003c/a> began a year ago as a place where local food producers could sell their foods directly to consumers online, says CEO Rob Spiro. But producers needed more.\u003c/p>\n\u003cp>\"We kept hearing the same thing from the producers,\" Spiro tells The Salt. \"'This is great,' they told us, 'but as I become more successful, I'm becoming a full-time distributor.'\"\u003c/p>\n\u003cp>So Spiro and his business partners decided to step in. \"What we need is a last-mile delivery system for our producers,\" says Spiro.\u003c/p>\n\u003cp>The problem is that whether you live in San Francisco or Des Moines, Dallas or Wichita, the modern food system is based on economies of scale: To keep food inexpensive and delivered predictably, regardless of the season, you need mass production and the mass movement of goods from large-scale farm to national distributor to superstore.\u003c/p>\n\u003cp>But similar networks for moving locally produced foods to market are sorely lacking, according to a \u003ca href=\"http://www.ngfn.org/resources/ngfn-database/knowledge/USDAReportFoodHub2013.pdf\">2010 report\u003c/a> from the USDA's Economic Research Service.\u003c/p>\n\u003cp>To that end, Good Eggs acquired three trucks and a warehouse and, as of last Thursday, it will now deliver fresh local fruits, vegetables, meats, seafood and prepared foods right to consumers' doors throughout the San Francisco Bay Area. It plans to create a similar food hub in Brooklyn this spring.\u003c/p>\n\u003cp>The Good Eggs system works like this: Consumers order from a wide variety of locally made, artisanal products online — from baby food to cheese, oranges to muffins. Items are then baked or harvested fresh to order and sent to the Good Eggs' warehouse, where each individual order is put together manually.\u003c/p>\n\u003cp>The idea is to keep costs down by using an Amazon warehouse model of efficient distribution — except nothing is stored there. The warehouse is used instead for aggregating goods on delivery days. By bringing all the products together in one location and distributing them together, Good Eggs hopes to relieve producers of the logistical headache of direct sales, while earning them higher profit margins than they get from grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_58053\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggsshots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggsshots-290x217.jpg\" alt=\"Good Eggs lets consumers order a variety of locally made, artisanal products online: from meat and produce to baked goods and even baby foods. Photo: Courtesy of Good Eggs\" width=\"290\" height=\"217\" class=\"size-medium wp-image-58053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Eggs lets consumers order a variety of locally made, artisanal products online: from meat and produce to baked goods and even baby foods. Photo: Courtesy of Good Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>And while the price of jam on the Good Eggs site is far higher than a jar of Smuckers at Safeway, the cost of most goods is comparable to those at boutique markets like Whole Foods.\u003c/p>\n\u003cp>Yes, other companies have tried, with some success, to deliver groceries to homes and offices. Giant grocers like Safeway now offer home delivery. Fresh Direct makes home deliveries in the New York area, and Spud will drop off items to your front door in cities across the U.S. and Canada. But all of these companies function as full-scale grocers, and keep fully stocked warehouses full of non-local and non-food items.\u003c/p>\n\u003cp>More similar is \u003ca href=\"http://www.farmigo.com/\">Farmigo\u003c/a>, with a mission to also deliver only local produce and meats directly to consumers in New York and California. But Farmigo only delivers to offices and other group drop-off points. Home delivery, the company found, was too costly to make it work.\u003c/p>\n\u003cp>Good Eggs is looking to get around that problem by charging $3.99 for home deliveries. Depending on whether a customer orders from the Good Eggs site or from a producer's own website, the company also takes a percentage cut from each sale.\u003c/p>\n\u003cp>An impressive team of investors and advisers are working with Good Eggs, including Alice Waters of Chez Panisse, Michael Dearing of Stanford and Damon Horowitz of Google.\u003c/p>\n\u003cp>Even so, the challenges of reconstructing a 21st century local food delivery system are formidable. How the company will deal with the logistical complexity of coordinating 120-plus producers and potentially hundreds of drop-off points, and how consumers will react to limited drop-off days and times, remains to be seen. (Some also question how far a food can travel while still being \"local.\")\u003c/p>\n\u003cp>\"Creating new distribution channels between farmers and consumers is no easy feat,\" says Melanie Cheng of Berkeley, Calif., author of \u003cem>Building Regional Produce Supply Chains\u003c/em> and founder of \u003ca href=\"http://www.farmsreach.com/welcome/\">FarmsReach\u003c/a>, a community-driven platform for improving business operations on-the-farm.\u003c/p>\n\u003cp>Picky shoppers, low profit margins and complex distribution logistics are inherent challenges in the system. \"Good Eggs,\" she says, \"have their work cut out for them.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Demand for local foods is growing, but in many places, there still aren't efficient networks for getting them to consumers. A San Francisco startup called Good Eggs is trying out a new model: It's acting as the middleman, letting customers order from lots of different local producers and then delivering straight to their homes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58054\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggs.jpg\" alt=\"Employees of Good Eggs deliver produce, meat and other local foods from producers in the Bay area of California. Photo: Courtesy of Good Eggs\" width=\"667\" height=\"500\" class=\"size-full wp-image-58054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Employees of Good Eggs deliver produce, meat and other local foods from producers in the Bay area of California.\u003cbr>Photo: Courtesy of Good Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Beth Hoffman\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/06/173635185/startup-wants-to-redefine-how-local-foods-get-to-your-door\">The Salt at NPR Food\u003c/a> (3/7/13)\u003c/p>\n\u003cp>Rising consumer demand for local foods has changed the job description for ranchers like Doniga Markegard.\u003c/p>\n\u003cp>Markegard, co-owner of \u003ca href=\"http://markegardfamily.com/\">Markegard Family Grass-Fed\u003c/a> in San Gregorio, Calif., loves working with cattle, but she's not fond of the hours of phone calls and emails it can take to sell directly to a customer.\u003c/p>\n\u003cp>\"What I want to be doing is the part I love — working with the animals and raising my kids on the ranch,\" says Markegard. \"But I also need to be marketing our product, going to markets and talking with customers. There are a lot of administrative aspects to running a small family ranch, and they are time consuming.\"\u003c/p>\n\u003cp>Now a San Francisco startup is looking to act as the middleman, handling the logistics of gathering and delivering local goods to consumers' doorsteps so small farmers like Markegard don't have to.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.goodeggs.com/welcome\">Good Eggs\u003c/a> began a year ago as a place where local food producers could sell their foods directly to consumers online, says CEO Rob Spiro. But producers needed more.\u003c/p>\n\u003cp>\"We kept hearing the same thing from the producers,\" Spiro tells The Salt. \"'This is great,' they told us, 'but as I become more successful, I'm becoming a full-time distributor.'\"\u003c/p>\n\u003cp>So Spiro and his business partners decided to step in. \"What we need is a last-mile delivery system for our producers,\" says Spiro.\u003c/p>\n\u003cp>The problem is that whether you live in San Francisco or Des Moines, Dallas or Wichita, the modern food system is based on economies of scale: To keep food inexpensive and delivered predictably, regardless of the season, you need mass production and the mass movement of goods from large-scale farm to national distributor to superstore.\u003c/p>\n\u003cp>But similar networks for moving locally produced foods to market are sorely lacking, according to a \u003ca href=\"http://www.ngfn.org/resources/ngfn-database/knowledge/USDAReportFoodHub2013.pdf\">2010 report\u003c/a> from the USDA's Economic Research Service.\u003c/p>\n\u003cp>To that end, Good Eggs acquired three trucks and a warehouse and, as of last Thursday, it will now deliver fresh local fruits, vegetables, meats, seafood and prepared foods right to consumers' doors throughout the San Francisco Bay Area. It plans to create a similar food hub in Brooklyn this spring.\u003c/p>\n\u003cp>The Good Eggs system works like this: Consumers order from a wide variety of locally made, artisanal products online — from baby food to cheese, oranges to muffins. Items are then baked or harvested fresh to order and sent to the Good Eggs' warehouse, where each individual order is put together manually.\u003c/p>\n\u003cp>The idea is to keep costs down by using an Amazon warehouse model of efficient distribution — except nothing is stored there. The warehouse is used instead for aggregating goods on delivery days. By bringing all the products together in one location and distributing them together, Good Eggs hopes to relieve producers of the logistical headache of direct sales, while earning them higher profit margins than they get from grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_58053\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggsshots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodeggsshots-290x217.jpg\" alt=\"Good Eggs lets consumers order a variety of locally made, artisanal products online: from meat and produce to baked goods and even baby foods. Photo: Courtesy of Good Eggs\" width=\"290\" height=\"217\" class=\"size-medium wp-image-58053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Eggs lets consumers order a variety of locally made, artisanal products online: from meat and produce to baked goods and even baby foods. Photo: Courtesy of Good Eggs\u003c/figcaption>\u003c/figure>\n\u003cp>And while the price of jam on the Good Eggs site is far higher than a jar of Smuckers at Safeway, the cost of most goods is comparable to those at boutique markets like Whole Foods.\u003c/p>\n\u003cp>Yes, other companies have tried, with some success, to deliver groceries to homes and offices. Giant grocers like Safeway now offer home delivery. Fresh Direct makes home deliveries in the New York area, and Spud will drop off items to your front door in cities across the U.S. and Canada. But all of these companies function as full-scale grocers, and keep fully stocked warehouses full of non-local and non-food items.\u003c/p>\n\u003cp>More similar is \u003ca href=\"http://www.farmigo.com/\">Farmigo\u003c/a>, with a mission to also deliver only local produce and meats directly to consumers in New York and California. But Farmigo only delivers to offices and other group drop-off points. Home delivery, the company found, was too costly to make it work.\u003c/p>\n\u003cp>Good Eggs is looking to get around that problem by charging $3.99 for home deliveries. Depending on whether a customer orders from the Good Eggs site or from a producer's own website, the company also takes a percentage cut from each sale.\u003c/p>\n\u003cp>An impressive team of investors and advisers are working with Good Eggs, including Alice Waters of Chez Panisse, Michael Dearing of Stanford and Damon Horowitz of Google.\u003c/p>\n\u003cp>Even so, the challenges of reconstructing a 21st century local food delivery system are formidable. How the company will deal with the logistical complexity of coordinating 120-plus producers and potentially hundreds of drop-off points, and how consumers will react to limited drop-off days and times, remains to be seen. (Some also question how far a food can travel while still being \"local.\")\u003c/p>\n\u003cp>\"Creating new distribution channels between farmers and consumers is no easy feat,\" says Melanie Cheng of Berkeley, Calif., author of \u003cem>Building Regional Produce Supply Chains\u003c/em> and founder of \u003ca href=\"http://www.farmsreach.com/welcome/\">FarmsReach\u003c/a>, a community-driven platform for improving business operations on-the-farm.\u003c/p>\n\u003cp>Picky shoppers, low profit margins and complex distribution logistics are inherent challenges in the system. \"Good Eggs,\" she says, \"have their work cut out for them.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No Bandwiches Here: Charles Phan opens South Restaurant at SFJAZZ ",
"title": "No Bandwiches Here: Charles Phan opens South Restaurant at SFJAZZ ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\" alt=\"Window looking into South at SFJAZZ Photo: Angkana Kurutach\" width=\"1000\" height=\"668\" class=\"size-full wp-image-58010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Window looking into South at SFJAZZ Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>In Hayes Valley, the new 35,000-square-foot SFJAZZ Center is the first permanent home for \u003ca href=\"http://www.sfjazz.org/built-jazz\">SFJAZZ\u003c/a>. The new center is already a major draw for musicians and jazz fans locally since every seat in the house offers \u003cem>amazing\u003c/em> acoustics. Now, jazz fans also have their own watering hole with casual bites. This week, Chef Charles Phan opened South restaurant, with craft bourbon cocktails by \u003ca href=\"http://www.slanteddoor.com/family#erik\">Erik Adkins\u003c/a> and food ranging from fried beignets (by Pastry Chef \u003ca href=\"http://www.slanteddoor.com/family#chucky\">Chucky Dugo\u003c/a>) to alligator sausage, tender spicy beef jerky and oysters baked or fried. Bar food is a definite departure from the clean award-winning Vietnamese fare Phan is known for, but South gives him a chance to play and riff. Phan has been open with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Bay Area Bites\u003c/a> about his growing love of bourbon, and is due to open the bourbon and fried chicken Hard Water concept on the Embarcadero. He just returned from a research trip to Kentucky with Adkins and architect Olle Lundberg and the trio sampled from up to fifteen barrels each day. “We had to stop at that point,” he said with a laugh. Lundberg's renderings of the space can be seen below.\u003c/p>\n\u003cfigure id=\"attachment_57899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\" alt=\"Charles Phan. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>With a growing empire of Bay Area restaurants including the highly regarded \u003ca href=\"http://www.slanteddoor.com/food\">Slanted Door\u003c/a>, Phan said he is happy to be a part of this new San Francisco institution, even if he did at first say no to the prospect. Turns out, he does know how to provide quality sustenance for hungry musicians and their fans and has put some thought into how to do that: “A lot of them are always on the road, and it’s tough for them to get a good, warm meal. They’re like gypsies. At the end of the day, we want to provide good food and value.” Because Phan also oversees the SFJAZZ catering and green room operations, he hopes to get musicians to enjoy the food so much that it will be one reason for them to return, again and again. \u003c/p>\n\u003cfigure id=\"attachment_57908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\" alt=\"South’s Alligator sausage. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Alligator sausage. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57907\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\" alt=\"South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\" width=\"1000\" height=\"682\" class=\"size-full wp-image-57907\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\u003c/figcaption>\u003c/figure>\n\u003cp>SFJAZZ Trustee and \u003ca href=\"http://www.amazon.com/Boonville-Novel-Robert-Mailer-Anderson/dp/0060516216\">\u003cem>Boonville\u003c/em>\u003c/a> author Robert Mailer Anderson helped raise the money to build the new center. He and his wife Nicola Miner are friends to many musicians and writers (including me, full disclosure) and are major Obama fundraisers. Anderson will eagerly share the details of where to get his favorite late night meal of al pastor tacos--\u003ca href=\"http://www.taqueriasanjose1since1980.com/\">San Jose taqueria\u003c/a>, here we come. Regarding why Phan was chosen to head up the food for SFJAZZ, Anderson is quick to sing Phan’s praises, “We’re a cutting edge jazz center so we should have someone who is cutting edge in the culinary world.” \u003c/p>\n\u003cfigure id=\"attachment_57909\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"684\" class=\"size-full wp-image-57909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"639\" class=\"size-full wp-image-57910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cp>He is also quick to second Phan’s notion that food is important for any musician: “Because musicians travel so much, they are always talking about food. With the guys, they tend to talk about food and women. The perfect night out seems to include music, food and drinks.”\u003c/p>\n\u003cp>The fifty seats at South have full window views of the outside scene and the space is perfectly set up for a quick The Battle of New Orleans cocktail and nibble. Part of the South bar peers into the Robert N. Miner auditorium through a large glass panel. SFJAZZ’s Marshall Lamm confirmed that bar patrons can nab a peek during live performances, which may be markedly different in both vibe and appearance than other music spots (guests do need a ticket to take in any performance). Phan noted that because the Miner auditorium holds up to 700 guests, it makes more sense for jazz patrons to plan on getting a cocktail, versus food, at South. During performances, there is also an upstairs bar with views onto a wall filled with breathtaking black-and-white images of jazz greats. \u003c/p>\n\u003cfigure id=\"attachment_57896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\" alt=\"Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>South currently offers eleven cocktails priced at $10, and draft beer and local wine are also available. The Blenheim ginger sparkler is a kicky and not-too-sweet refresher for designated drivers and best of all, concertgoers can tote their drinks back into the auditorium in compostable glasses. \u003c/p>\n\u003cfigure id=\"attachment_57923\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\" alt=\"South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\" alt=\"French 75 cocktails at South's bar. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French 75 cocktails at South's bar. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Prominent jazz vocalist and fourth generation San Franciscan \u003ca href=\"http://www.kittymargolis.com/index.php\">Kitty Margolis\u003c/a> sounded relieved and enthusiastic over Phan’s menu. She noted that his fare is miles better than the sort of dry \"bandwiches\" she has endured during her career. Since I had never heard the term bandwich, she explained it: a “bandwich” or “gigwich” is an unappealing catered sandwich that is often served to musicians. Sometimes, it may happen that the musicians are performing for a group that is enjoying a fancy dinner that looks and smells great, from afar. The musician’s cold bandwich usually arrives wrapped in plastic with grey mystery meat in between two slices of old looking bread. Condiments are an afterthought for bandwiches and forget about seeing some fresh and green Little Gem produce that Phan is using in his celery root remoulade dish at South. Bandwiches are so terrible that Margolis, who has performed in Italy, Japan and all over the world, now specifies in her rider contract that bandwiches are forbidden. \u003c/p>\n\u003cfigure id=\"attachment_58007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\" alt=\"Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\" width=\"1000\" height=\"563\" class=\"size-full wp-image-58007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s seasonal touches are evident on the menu, which he said can draw from the south of Italy and south of Spain. Margolis and Anderson both discussed how similar jazz and cooking can be, due to the use of improvisation. At first bite, the South menu looks more like improv from the American historic south, with a seasonal and California twist: chive-rice ball (called a calas) with red pepper jelly, cornmeal crusted fried oysters with remoulade, black-eyed pea spread paired with poppy seed crackers, duck rillettes with Creole mustard, and chicken gumbo. The menu is geared towards small plates that seem to point to a lighter approach that incorporates sharing. Breakfast and lunch are slated to begin next month, and Phan hopes that South will draw in locals as well as musicians. “That’s why we’re doing breakfast and lunch, for the folks who live nearby. We want people to use the space all day long.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chick Corea plays in the Robert N. Miner auditorium at the SFJAZZ Center. Guests can visit South for food and drinks before and during performances like this one.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=IgMMPItMS70]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=18141891765408404528&q=SFJAZZ+Center&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n201 Franklin Street (at Fell)\u003cbr>\nSan Francisco CA 94102\u003cbr>\n(415) 539-3905\u003c/p>\n\u003cp>Dinner daily 5:30 p.m. to 10:00 p.m.\u003cbr>\nBreakfast and lunch opening in April 2013\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFJAZZ\">@SFJAZZ\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SFJAZZ?fref=ts\">SFJAZZ\u003c/a>\u003c/p>\n\n",
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"excerpt": "This week marks the launch of Chef Charles Phan's South restaurant in the new SFJAZZ Center. Explore what South means to the Bay Area and jazz, with commentary from Chef Charles Phan, musician Kitty Margolis and SFJAZZ trustee Robert Mailer Anderson.",
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"description": "This week marks the launch of Chef Charles Phan's South restaurant in the new SFJAZZ Center. Explore what South means to the Bay Area and jazz, with commentary from Chef Charles Phan, musician Kitty Margolis and SFJAZZ trustee Robert Mailer Anderson.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/south-entrance1000.jpg\" alt=\"Window looking into South at SFJAZZ Photo: Angkana Kurutach\" width=\"1000\" height=\"668\" class=\"size-full wp-image-58010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Window looking into South at SFJAZZ Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>In Hayes Valley, the new 35,000-square-foot SFJAZZ Center is the first permanent home for \u003ca href=\"http://www.sfjazz.org/built-jazz\">SFJAZZ\u003c/a>. The new center is already a major draw for musicians and jazz fans locally since every seat in the house offers \u003cem>amazing\u003c/em> acoustics. Now, jazz fans also have their own watering hole with casual bites. This week, Chef Charles Phan opened South restaurant, with craft bourbon cocktails by \u003ca href=\"http://www.slanteddoor.com/family#erik\">Erik Adkins\u003c/a> and food ranging from fried beignets (by Pastry Chef \u003ca href=\"http://www.slanteddoor.com/family#chucky\">Chucky Dugo\u003c/a>) to alligator sausage, tender spicy beef jerky and oysters baked or fried. Bar food is a definite departure from the clean award-winning Vietnamese fare Phan is known for, but South gives him a chance to play and riff. Phan has been open with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Bay Area Bites\u003c/a> about his growing love of bourbon, and is due to open the bourbon and fried chicken Hard Water concept on the Embarcadero. He just returned from a research trip to Kentucky with Adkins and architect Olle Lundberg and the trio sampled from up to fifteen barrels each day. “We had to stop at that point,” he said with a laugh. Lundberg's renderings of the space can be seen below.\u003c/p>\n\u003cfigure id=\"attachment_57899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/charles-phan1000.jpg\" alt=\"Charles Phan. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>With a growing empire of Bay Area restaurants including the highly regarded \u003ca href=\"http://www.slanteddoor.com/food\">Slanted Door\u003c/a>, Phan said he is happy to be a part of this new San Francisco institution, even if he did at first say no to the prospect. Turns out, he does know how to provide quality sustenance for hungry musicians and their fans and has put some thought into how to do that: “A lot of them are always on the road, and it’s tough for them to get a good, warm meal. They’re like gypsies. At the end of the day, we want to provide good food and value.” Because Phan also oversees the SFJAZZ catering and green room operations, he hopes to get musicians to enjoy the food so much that it will be one reason for them to return, again and again. \u003c/p>\n\u003cfigure id=\"attachment_57908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH-alligator-sausage1000.jpg\" alt=\"South’s Alligator sausage. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Alligator sausage. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57907\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SOUTH_cornmeal-crusted-fried-oysters1000.jpg\" alt=\"South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\" width=\"1000\" height=\"682\" class=\"size-full wp-image-57907\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s Cornmeal crusted fried oysters with jalapeño remoulade Photo: Angkana Kurutac\u003c/figcaption>\u003c/figure>\n\u003cp>SFJAZZ Trustee and \u003ca href=\"http://www.amazon.com/Boonville-Novel-Robert-Mailer-Anderson/dp/0060516216\">\u003cem>Boonville\u003c/em>\u003c/a> author Robert Mailer Anderson helped raise the money to build the new center. He and his wife Nicola Miner are friends to many musicians and writers (including me, full disclosure) and are major Obama fundraisers. Anderson will eagerly share the details of where to get his favorite late night meal of al pastor tacos--\u003ca href=\"http://www.taqueriasanjose1since1980.com/\">San Jose taqueria\u003c/a>, here we come. Regarding why Phan was chosen to head up the food for SFJAZZ, Anderson is quick to sing Phan’s praises, “We’re a cutting edge jazz center so we should have someone who is cutting edge in the culinary world.” \u003c/p>\n\u003cfigure id=\"attachment_57909\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South-at-SFJAZZ-Renderingslundberg-design1000.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"684\" class=\"size-full wp-image-57909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_57910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/SouthSFJAZZRenderingslundberg-design1000a.jpg\" alt=\"South at SFJAZZ Renderings by Lundberg Design\" width=\"1000\" height=\"639\" class=\"size-full wp-image-57910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South at SFJAZZ Renderings by Lundberg Design\u003c/figcaption>\u003c/figure>\n\u003cp>He is also quick to second Phan’s notion that food is important for any musician: “Because musicians travel so much, they are always talking about food. With the guys, they tend to talk about food and women. The perfect night out seems to include music, food and drinks.”\u003c/p>\n\u003cp>The fifty seats at South have full window views of the outside scene and the space is perfectly set up for a quick The Battle of New Orleans cocktail and nibble. Part of the South bar peers into the Robert N. Miner auditorium through a large glass panel. SFJAZZ’s Marshall Lamm confirmed that bar patrons can nab a peek during live performances, which may be markedly different in both vibe and appearance than other music spots (guests do need a ticket to take in any performance). Phan noted that because the Miner auditorium holds up to 700 guests, it makes more sense for jazz patrons to plan on getting a cocktail, versus food, at South. During performances, there is also an upstairs bar with views onto a wall filled with breathtaking black-and-white images of jazz greats. \u003c/p>\n\u003cfigure id=\"attachment_57896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/JazzGreats_South1000.jpg\" alt=\"Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jazz greats: a view from the South and SFJAZZ building Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>South currently offers eleven cocktails priced at $10, and draft beer and local wine are also available. The Blenheim ginger sparkler is a kicky and not-too-sweet refresher for designated drivers and best of all, concertgoers can tote their drinks back into the auditorium in compostable glasses. \u003c/p>\n\u003cfigure id=\"attachment_57923\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/South_TheBattleof-NewOrleansDrinks1000.jpg\" alt=\"South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">South’s bar: prepped The Battle of New Orleans bourbon drinks. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/french75-cocktail1000.jpg\" alt=\"French 75 cocktails at South's bar. Photo: Angkana Kurutach\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58008\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French 75 cocktails at South's bar. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Prominent jazz vocalist and fourth generation San Franciscan \u003ca href=\"http://www.kittymargolis.com/index.php\">Kitty Margolis\u003c/a> sounded relieved and enthusiastic over Phan’s menu. She noted that his fare is miles better than the sort of dry \"bandwiches\" she has endured during her career. Since I had never heard the term bandwich, she explained it: a “bandwich” or “gigwich” is an unappealing catered sandwich that is often served to musicians. Sometimes, it may happen that the musicians are performing for a group that is enjoying a fancy dinner that looks and smells great, from afar. The musician’s cold bandwich usually arrives wrapped in plastic with grey mystery meat in between two slices of old looking bread. Condiments are an afterthought for bandwiches and forget about seeing some fresh and green Little Gem produce that Phan is using in his celery root remoulade dish at South. Bandwiches are so terrible that Margolis, who has performed in Italy, Japan and all over the world, now specifies in her rider contract that bandwiches are forbidden. \u003c/p>\n\u003cfigure id=\"attachment_58007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/littlegems1000.jpg\" alt=\"Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\" width=\"1000\" height=\"563\" class=\"size-full wp-image-58007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery root remoulade with Little Gem lettuce. Photo: Angkana Kurutach\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s seasonal touches are evident on the menu, which he said can draw from the south of Italy and south of Spain. Margolis and Anderson both discussed how similar jazz and cooking can be, due to the use of improvisation. At first bite, the South menu looks more like improv from the American historic south, with a seasonal and California twist: chive-rice ball (called a calas) with red pepper jelly, cornmeal crusted fried oysters with remoulade, black-eyed pea spread paired with poppy seed crackers, duck rillettes with Creole mustard, and chicken gumbo. The menu is geared towards small plates that seem to point to a lighter approach that incorporates sharing. Breakfast and lunch are slated to begin next month, and Phan hopes that South will draw in locals as well as musicians. “That’s why we’re doing breakfast and lunch, for the folks who live nearby. We want people to use the space all day long.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chick Corea plays in the Robert N. Miner auditorium at the SFJAZZ Center. Guests can visit South for food and drinks before and during performances like this one.\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/IgMMPItMS70'\n title='//www.youtube.com/embed/IgMMPItMS70'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=18141891765408404528&q=SFJAZZ+Center&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n201 Franklin Street (at Fell)\u003cbr>\nSan Francisco CA 94102\u003cbr>\n(415) 539-3905\u003c/p>\n\u003cp>Dinner daily 5:30 p.m. to 10:00 p.m.\u003cbr>\nBreakfast and lunch opening in April 2013\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SFJAZZ\">@SFJAZZ\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SFJAZZ?fref=ts\">SFJAZZ\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Tour through the San Francisco Wholesale Produce Market",
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"content": "\u003cp>Mexican asparagus, young coconuts from Thailand, stiffly frilled kale and fuschia-stemmed chard grown in Winters or Watsonville, edible purple pansies babied in a backyard in Oakland: Do you ever think about how they get to the shelves of Mollie Stone’s, onto your $11 salad in the Marina, or your $18 pizza in the Mission? \u003c/p>\n\u003cp>The answer is down on this chilly, pre-dawn corner of Jerrold Avenue, where the moon, fat and round as a pomelo, is sinking behind the hodgepodge cluster of warehouses, coolers, and trucking bays that make up the \u003ca href=\"http://www.sfproduce.org\">\u003cstrong>San Francisco Wholesale Produce Market\u003c/strong>\u003c/a>, stretched over old streetcar tracks, crisscrossing worn brick-lined streets in one of the city’s last rumbling, remaining districts of light industry. \u003c/p>\n\u003cfigure id=\"attachment_57783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CooksCo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CooksCo1000.jpg\" alt=\"Cook's Company\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook's Company\u003c/figcaption>\u003c/figure>\n\u003cp>While you were sleeping or dancing, drinking or downloading, buyers from \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>, \u003ca href=\"http://www.canyonmarket.com/\">Canyon Market\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> and hundreds of corner groceries and fresh produce stores all around the city spent the night's darkest hours in close communion with the food you’ll be eating today, judging and bargaining to get the best stuff at the cheapest price. \u003c/p>\n\u003cfigure id=\"attachment_57784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Grass1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Grass1000.jpg\" alt=\"Asparagus from Mexico\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asparagus from Mexico\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a working market that’s been part of the city’s fabric since the early 1960s, when the old downtown produce market was razed to make room for what’s now the Embarcadero complex. Working with the city, the vendors and merchants built a new market near where Bernal Heights flattened out past Bayshore, north of Silver Terrace not far from Bayview. Stretched over 20 acres, it provides over 650 jobs, fills more than 300,000 square feet of warehouse space and moves millions of dollars of food from growers to distributors to buyers annually. \u003c/p>\n\u003cfigure id=\"attachment_57788\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VegDisplay1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VegDisplay1000.jpg\" alt=\"Vegetable Display\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57788\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable Display\u003c/figcaption>\u003c/figure>\n\u003cp>And yet, few San Franciscans know of it. In its full swing at 2 or 3 in the morning, busy as a trading floor, the market exists to move product, this colorful money stacked up in the shape of snow peas and eggplants, radishes and apples. The daunting maze of trucks and loading bays is no place for sleepy civilians: Stand still for a moment, anywhere, and you’re bound to be in several someones’ way as they barrel past you, pushing a hand cart or maneuvering a forklift stacked high with boxes, filled with oversized red peppers from Mexico, big and shiny as shoes, or bristling bunches of parsley, dozens to a case. \u003c/p>\n\u003cfigure id=\"attachment_57786\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Peppers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Peppers1000.jpg\" alt=\"Oversized red peppers from Mexico\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oversized red peppers from Mexico\u003c/figcaption>\u003c/figure>\n\u003cp>If you have to be there, stay close to the sides of general manager Michael Janis and his colleague, business development representative Eddie Kapper. Genial, dedicated, fast-moving men, they slide through the market as if strolling through their offices, greeting workers by name, shaking hands with buyers. The market is made up of more than two dozen independent businesses, each with its own specialty, many still family run. There’s \u003ca href=\"http://www.washingtonvegetable.com/\">Washington Vegetable\u003c/a>, carrying a full line of vegetables but specializing in greens. \u003ca href=\"http://www.earlsorganic.com\">Earl’s Organic Produce\u003c/a>, in business since the 1970s, sells only organic produce from its spacious new warehouse, where the coolers are adjusted to the optimal needs of the produce: one cold and moist, another cold and dry. (Bananas long for one climate, Meyer lemons another.) \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> has its own huge warehouse here, which it has since outgrown; it’s moving to a new, dedicated distribution facility in Richmond soon. Some businesses, like Yuet Cheong Produce, focus on the Asian market, others in Latino products. \u003c/p>\n\u003cfigure id=\"attachment_57789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Washington1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Washington1000.jpg\" alt=\"Washington Vegetable\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Greens and more at Washington Vegetable\u003c/figcaption>\u003c/figure>\n\u003cp>Skirt around an impromptu wall of limes in ten-pound boxes, then hustle past a levee of net sacks, fifty-pounders of red and yellow onions, hundredweights of potatoes destined for French-fry cutters from the Excelsior to the Richmond. At Cook’s Company and \u003ca href=\"http://www.greenleafsf.com/\">Greenleaf\u003c/a>, the boxes are smaller, the products—edible flowers, exotic mushrooms—daintier. The clientele here are chefs, caterers, and artisans, who buy in smaller quantities and are notoriously picky about quality and consistency. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here, not everyone comes with a truck. A trio of young men—caterers from the East Bay--are packing a black Mini Cooper with pillowcase-sized bags of greens until every inch is stuffed, a clown car of mizuna and tatsoi. At another loading bay, Fontaine McFadden, bright-eyed even at this bleak hour, wedges boxes into her hatchback. She's buying for her three-month-old venture, \u003ca href=\"http://www.strongtablesf.com/\">Strong Table\u003c/a>, a paleo-diet meal delivery. \u003c/p>\n\u003cfigure id=\"attachment_57785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/PaleoMeals1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/PaleoMeals1000.jpg\" alt=\"Fontaine McFadden of Strong Table at the Produce Market\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57785\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fontaine McFadden of Strong Table at the Produce Market\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tricky business, dealing in perishables. In a thick blue sweatshirt, hands sheathed in heavy rubber gloves, a worker scoops crushed ice like snow over waxy boxes lettered in red Chinese characters. Broccoli likes it cold. Too warm and the stems flop into rubber, once-tight blue-green florets yawning open into sunny yellow flowers no one will buy. Brassicas like these--Brussels sprouts, collards, kale, kohlrabi, broccoli--are the greens of winter. Cabbage will grow through snow. A good frost sweetens the kale crop, nature producing its own antifreeze in the leaves. Aphids, who love to huddle in these vegetables' nooks and crannies, can't survive the cold. \u003c/p>\n\u003cfigure id=\"attachment_57781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Broccoli1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Broccoli1000.jpg\" alt=\"Produce worker with boxes of broccoli\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Produce worker with boxes of broccoli\u003c/figcaption>\u003c/figure>\n\u003cp>Selling wholesale like this isn't for every farmer. Earl's owner Earl Herrick, just back from visiting an avocado and citrus grower in the Pauma Valley, lays out what a distributor needs: quality, consistency, and reliable supply. He liked the man's fruit, he says, but his avocados were too small, his grapefruits not heavy enough. \u003c/p>\n\u003cp>Boxes are packed and labeled by size, every piece inside graded to meet a certain standard. A 20-count peach is one size, a 16-count another. Don't try to mix them in the same box. Anything too small or too light risks getting the whole box \"kicked,\" or sent back on the truck to the farmer. There's also a matter of shelf life. Selling wholesale means the product has to last at least a week off the farm--a day or two for packing and shipping, another day or two on site at the warehouse, a day or two in the market, then however long the customer waits to use it once she gets it home. \u003c/p>\n\u003cfigure id=\"attachment_57782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CitrusSeason1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CitrusSeason1000.jpg\" alt=\"Winter Produce at Earl's - Citrus Season\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winter Produce at Earl's - Citrus Season\u003c/figcaption>\u003c/figure>\n\u003cp>Once, the market had bars, a hofbrau, a handful of restaurants. They’re gone now, swallowed up by the need for more space for vendors. Only the J&V remains, opening at one a.m., closing up by 10 a.m. Started by a couple of former produce workers, it's two businesses now, a café for market workers by night, a catering kitchen by day. By daybreak, even as the café empties out, the big back kitchen is in full swing busy prepping meals for businesses downtown. Order sheets for banks, tech firms and brokerages are taped to the wall. A man fills bowls with identical cubes of melon in tri-colored rows. A row of women stand making dozens of sandwiches, lining them up on plastic trays. \u003c/p>\n\u003cp>The market’s moving with the times. It’s just signed a new 60-year lease with the city. There are long-term, multi-million-dollar reinvestment and capital improvement plans in development, focusing on a complete overhaul and rebuilding of the vendor spaces, with a lot more room and more up-to-date, energy-efficient cooling facilities. \u003c/p>\n\u003cp>As the new \u003ca href=\"http://www.businessweek.com/articles/2013-01-02/californias-newest-business-craze-homemade-food\">cottage food law\u003c/a> comes into effect, Kapper tells us how he hopes more small food businesses will see the market as a resource. Every day, says Eddie, he gets calls from people wanting to start up some kind of new business—niche caterers, jam or salsa makers, someone with a great idea for an herb salt or a juice-cleanse biz. He’ll talk to any potential new clients, walk them through, introduce them to the right vendors, try to get them what they need from the market. \u003c/p>\n\u003cp>It's part of a vision of community revitalization for Earl Shaddix, too. A longtime member of the San Francisco professional food community as a chef and trainer for All-Clad Metalcrafters, Shaddix recently bought a house in Bayview, and wants to show residents of the community how they can take advantage of the market's offerings to start their own small food businesses. He hopes to start a series of free food-business classes for people in the surrounding neighborhoods. He'd also like to encourage food makers around the city to start renting their kitchen space in the southeastern end of the city, where commercial rents are still reasonable. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Pushing brooms, men at the end of their shifts sweep wilted lettuce into green bins. (The market has one of the city’s highest levels of waste-diversion compliance, with a composting program for green waste and a recycling program for nearly everything else it uses, from cardboard and shrink wrap down to the tough plastic straps used to bundle stacks of boxes together.) At Whole Foods, at Safeway, the day’s produce is being arranged in green stacks, red pyramids, orange piles. The misting jets come on, hissing gently. On Jerrold Avenue, it’s quiet, until the sun goes down and the trucks arrive again, disgorging what will feed the city. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mexican asparagus, young coconuts from Thailand, stiffly frilled kale and fuschia-stemmed chard grown in Winters or Watsonville, edible purple pansies babied in a backyard in Oakland: Do you ever think about how they get to the shelves of Mollie Stone’s, onto your $11 salad in the Marina, or your $18 pizza in the Mission? \u003c/p>\n\u003cp>The answer is down on this chilly, pre-dawn corner of Jerrold Avenue, where the moon, fat and round as a pomelo, is sinking behind the hodgepodge cluster of warehouses, coolers, and trucking bays that make up the \u003ca href=\"http://www.sfproduce.org\">\u003cstrong>San Francisco Wholesale Produce Market\u003c/strong>\u003c/a>, stretched over old streetcar tracks, crisscrossing worn brick-lined streets in one of the city’s last rumbling, remaining districts of light industry. \u003c/p>\n\u003cfigure id=\"attachment_57783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CooksCo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CooksCo1000.jpg\" alt=\"Cook's Company\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook's Company\u003c/figcaption>\u003c/figure>\n\u003cp>While you were sleeping or dancing, drinking or downloading, buyers from \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>, \u003ca href=\"http://www.canyonmarket.com/\">Canyon Market\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> and hundreds of corner groceries and fresh produce stores all around the city spent the night's darkest hours in close communion with the food you’ll be eating today, judging and bargaining to get the best stuff at the cheapest price. \u003c/p>\n\u003cfigure id=\"attachment_57784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Grass1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Grass1000.jpg\" alt=\"Asparagus from Mexico\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asparagus from Mexico\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a working market that’s been part of the city’s fabric since the early 1960s, when the old downtown produce market was razed to make room for what’s now the Embarcadero complex. Working with the city, the vendors and merchants built a new market near where Bernal Heights flattened out past Bayshore, north of Silver Terrace not far from Bayview. Stretched over 20 acres, it provides over 650 jobs, fills more than 300,000 square feet of warehouse space and moves millions of dollars of food from growers to distributors to buyers annually. \u003c/p>\n\u003cfigure id=\"attachment_57788\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VegDisplay1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VegDisplay1000.jpg\" alt=\"Vegetable Display\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57788\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable Display\u003c/figcaption>\u003c/figure>\n\u003cp>And yet, few San Franciscans know of it. In its full swing at 2 or 3 in the morning, busy as a trading floor, the market exists to move product, this colorful money stacked up in the shape of snow peas and eggplants, radishes and apples. The daunting maze of trucks and loading bays is no place for sleepy civilians: Stand still for a moment, anywhere, and you’re bound to be in several someones’ way as they barrel past you, pushing a hand cart or maneuvering a forklift stacked high with boxes, filled with oversized red peppers from Mexico, big and shiny as shoes, or bristling bunches of parsley, dozens to a case. \u003c/p>\n\u003cfigure id=\"attachment_57786\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Peppers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Peppers1000.jpg\" alt=\"Oversized red peppers from Mexico\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oversized red peppers from Mexico\u003c/figcaption>\u003c/figure>\n\u003cp>If you have to be there, stay close to the sides of general manager Michael Janis and his colleague, business development representative Eddie Kapper. Genial, dedicated, fast-moving men, they slide through the market as if strolling through their offices, greeting workers by name, shaking hands with buyers. The market is made up of more than two dozen independent businesses, each with its own specialty, many still family run. There’s \u003ca href=\"http://www.washingtonvegetable.com/\">Washington Vegetable\u003c/a>, carrying a full line of vegetables but specializing in greens. \u003ca href=\"http://www.earlsorganic.com\">Earl’s Organic Produce\u003c/a>, in business since the 1970s, sells only organic produce from its spacious new warehouse, where the coolers are adjusted to the optimal needs of the produce: one cold and moist, another cold and dry. (Bananas long for one climate, Meyer lemons another.) \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> has its own huge warehouse here, which it has since outgrown; it’s moving to a new, dedicated distribution facility in Richmond soon. Some businesses, like Yuet Cheong Produce, focus on the Asian market, others in Latino products. \u003c/p>\n\u003cfigure id=\"attachment_57789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Washington1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Washington1000.jpg\" alt=\"Washington Vegetable\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Greens and more at Washington Vegetable\u003c/figcaption>\u003c/figure>\n\u003cp>Skirt around an impromptu wall of limes in ten-pound boxes, then hustle past a levee of net sacks, fifty-pounders of red and yellow onions, hundredweights of potatoes destined for French-fry cutters from the Excelsior to the Richmond. At Cook’s Company and \u003ca href=\"http://www.greenleafsf.com/\">Greenleaf\u003c/a>, the boxes are smaller, the products—edible flowers, exotic mushrooms—daintier. The clientele here are chefs, caterers, and artisans, who buy in smaller quantities and are notoriously picky about quality and consistency. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here, not everyone comes with a truck. A trio of young men—caterers from the East Bay--are packing a black Mini Cooper with pillowcase-sized bags of greens until every inch is stuffed, a clown car of mizuna and tatsoi. At another loading bay, Fontaine McFadden, bright-eyed even at this bleak hour, wedges boxes into her hatchback. She's buying for her three-month-old venture, \u003ca href=\"http://www.strongtablesf.com/\">Strong Table\u003c/a>, a paleo-diet meal delivery. \u003c/p>\n\u003cfigure id=\"attachment_57785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/PaleoMeals1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/PaleoMeals1000.jpg\" alt=\"Fontaine McFadden of Strong Table at the Produce Market\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57785\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fontaine McFadden of Strong Table at the Produce Market\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tricky business, dealing in perishables. In a thick blue sweatshirt, hands sheathed in heavy rubber gloves, a worker scoops crushed ice like snow over waxy boxes lettered in red Chinese characters. Broccoli likes it cold. Too warm and the stems flop into rubber, once-tight blue-green florets yawning open into sunny yellow flowers no one will buy. Brassicas like these--Brussels sprouts, collards, kale, kohlrabi, broccoli--are the greens of winter. Cabbage will grow through snow. A good frost sweetens the kale crop, nature producing its own antifreeze in the leaves. Aphids, who love to huddle in these vegetables' nooks and crannies, can't survive the cold. \u003c/p>\n\u003cfigure id=\"attachment_57781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Broccoli1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Broccoli1000.jpg\" alt=\"Produce worker with boxes of broccoli\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Produce worker with boxes of broccoli\u003c/figcaption>\u003c/figure>\n\u003cp>Selling wholesale like this isn't for every farmer. Earl's owner Earl Herrick, just back from visiting an avocado and citrus grower in the Pauma Valley, lays out what a distributor needs: quality, consistency, and reliable supply. He liked the man's fruit, he says, but his avocados were too small, his grapefruits not heavy enough. \u003c/p>\n\u003cp>Boxes are packed and labeled by size, every piece inside graded to meet a certain standard. A 20-count peach is one size, a 16-count another. Don't try to mix them in the same box. Anything too small or too light risks getting the whole box \"kicked,\" or sent back on the truck to the farmer. There's also a matter of shelf life. Selling wholesale means the product has to last at least a week off the farm--a day or two for packing and shipping, another day or two on site at the warehouse, a day or two in the market, then however long the customer waits to use it once she gets it home. \u003c/p>\n\u003cfigure id=\"attachment_57782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CitrusSeason1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CitrusSeason1000.jpg\" alt=\"Winter Produce at Earl's - Citrus Season\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winter Produce at Earl's - Citrus Season\u003c/figcaption>\u003c/figure>\n\u003cp>Once, the market had bars, a hofbrau, a handful of restaurants. They’re gone now, swallowed up by the need for more space for vendors. Only the J&V remains, opening at one a.m., closing up by 10 a.m. Started by a couple of former produce workers, it's two businesses now, a café for market workers by night, a catering kitchen by day. By daybreak, even as the café empties out, the big back kitchen is in full swing busy prepping meals for businesses downtown. Order sheets for banks, tech firms and brokerages are taped to the wall. A man fills bowls with identical cubes of melon in tri-colored rows. A row of women stand making dozens of sandwiches, lining them up on plastic trays. \u003c/p>\n\u003cp>The market’s moving with the times. It’s just signed a new 60-year lease with the city. There are long-term, multi-million-dollar reinvestment and capital improvement plans in development, focusing on a complete overhaul and rebuilding of the vendor spaces, with a lot more room and more up-to-date, energy-efficient cooling facilities. \u003c/p>\n\u003cp>As the new \u003ca href=\"http://www.businessweek.com/articles/2013-01-02/californias-newest-business-craze-homemade-food\">cottage food law\u003c/a> comes into effect, Kapper tells us how he hopes more small food businesses will see the market as a resource. Every day, says Eddie, he gets calls from people wanting to start up some kind of new business—niche caterers, jam or salsa makers, someone with a great idea for an herb salt or a juice-cleanse biz. He’ll talk to any potential new clients, walk them through, introduce them to the right vendors, try to get them what they need from the market. \u003c/p>\n\u003cp>It's part of a vision of community revitalization for Earl Shaddix, too. A longtime member of the San Francisco professional food community as a chef and trainer for All-Clad Metalcrafters, Shaddix recently bought a house in Bayview, and wants to show residents of the community how they can take advantage of the market's offerings to start their own small food businesses. He hopes to start a series of free food-business classes for people in the surrounding neighborhoods. He'd also like to encourage food makers around the city to start renting their kitchen space in the southeastern end of the city, where commercial rents are still reasonable. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pushing brooms, men at the end of their shifts sweep wilted lettuce into green bins. (The market has one of the city’s highest levels of waste-diversion compliance, with a composting program for green waste and a recycling program for nearly everything else it uses, from cardboard and shrink wrap down to the tough plastic straps used to bundle stacks of boxes together.) At Whole Foods, at Safeway, the day’s produce is being arranged in green stacks, red pyramids, orange piles. The misting jets come on, hissing gently. On Jerrold Avenue, it’s quiet, until the sun goes down and the trucks arrive again, disgorging what will feed the city. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal",
"title": "Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal",
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"content": "\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n",
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"excerpt": "Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, Juhu Beach Club in Temescal, Oakland on March 1.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\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>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\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>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_57212\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\" alt=\"An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Andrea Blum has spent much of her life following others. She once followed a cheesemaker back to his village in Italy to learn about where the milk came from. That's also how she ended up in a butcher shop in Switzerland watching the curing of meats, or in a basement in Austria sampling homemade schnapps.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a passion of mine to go beyond what I'm eating and find the story behind it,\" Blum says.\u003c/p>\u003c/blockquote>\n\u003cp>That curiosity about the people behind our food led her to create \u003ca href=\"http://myamericanpantry.com/\" title=\"My American Pantry\" target=\"_blank\">My American Pantry\u003c/a> (MAP), a start-up company that promotes regional food and drink producers across the country. Blum is laying the groundwork for an online marketplace with a series of aerial photos of food artisans with their goods.\u003c/p>\n\u003cp>\"I think of it as a \u003ca href=\"http://www.kickstarter.com/\" title=\"Kickstarter\" target=\"_blank\">Kickstarter\u003c/a> for food artisans, where people can launch their businesses but in a very curated, beautiful and artistic way with recipes, videos, multimedia,\" says Blum, who is a \u003ca href=\"http://montalvoarts.org/participants/andrea_blum/\" title=\"Culinary artist in residence - Montalvo\" target=\"_blank\">culinary artist in residence\u003c/a> at the \u003ca href=\"http://montalvoarts.org/\" title=\"Montalvo Arts Center\" target=\"_blank\">Montalvo Arts Center\u003c/a> in Saratoga. \u003c/p>\n\u003cfigure id=\"attachment_57213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\" alt=\"Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\" width=\"1000\" height=\"660\" class=\"size-full wp-image-57213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\u003c/figcaption>\u003c/figure>\n\u003cp>MAP just held its second aerial photo shoot in Santa Cruz on Sunday with nearly two dozen local food and drink makers, including the \u003ca href=\"http://www.scmbrew.com/\" title=\"Santa Cruz Mountain Brewing Co.\" target=\"_blank\">Santa Cruz Mountain Brewing Co.\u003c/a>, \u003ca href=\"http://www.creativeculturesfoods.com/blog/\" title=\"Creative Cultures\" target=\"_blank\">Creative Cultures\u003c/a>, \u003ca href=\"http://www.uncommonbrewers.com/\" title=\"Uncommon Brewers\" target=\"_blank\">Uncommon Brewers\u003c/a> and \u003ca href=\"http://www.shelleysbiscotti.com/\" title=\"Shelley's Biscotti\" target=\"_blank\">Shelley's Biscotti\u003c/a>. The first aerial photo took place in Marin last month. \u003c/p>\n\u003cp>The aerial photos are a way for Blum to bootstrap her company while she fine-tunes her business plan and raises capital. She says she may turn to Kickstarter herself to drum up funds so she can travel around the country taking photos of food and drink makers. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Blum plans to stitch the photos together into a multi-layered atlas. Users will be able to view food makers by region, along with their personal stories, recipes and videos. They would also be able to purchase products through the online marketplace, which she hopes to launch later this year. Blum also envisions regionally-focused cookbooks with recipes from the MAP producers. \u003c/p>\n\u003cp>One of the first videos MAP produced is a profile of Connie Green, who is something of a local legend who leads chefs on foraging expeditions and owns \u003ca href=\"http://wineforest.com/\" title=\"Wine Forest Wild Foods\" target=\"_blank\">Wine Forest Wild Foods\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"She talks about her passion of collecting things in the woods, collecting mushrooms,\" Blum says. \"She was able to make it into a business that really represents herself. She made it her life.\"\u003c/p>\u003c/blockquote>\n\u003cp>https://vimeo.com/58071230\u003c/p>\n\u003cp>In Santa Cruz, a new group of food and drink makers gathered at the \u003ca href=\"http://www.homelessgardenproject.org/index.php\" title=\"Homeless Garden Project\" target=\"_blank\">Homeless Garden Project\u003c/a> farm in Santa Cruz with examples of their products, including apples, jams, sausages, mini-kegs and even a mild-mannered black duck. \u003c/p>\n\u003cfigure id=\"attachment_57214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\" alt=\"Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\" width=\"1000\" height=\"689\" class=\"size-full wp-image-57214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\u003c/figcaption>\u003c/figure>\n\u003cp>The farm is community supported with some 1,200 volunteers, which Blum realized added another layer of meaning to the photo. This gave her the idea of also highlighting non-profits that are contributing to local food systems and economic development in future aerial photos.\u003c/p>\n\u003cfigure id=\"attachment_57215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\" alt=\"During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\" width=\"1000\" height=\"700\" class=\"size-full wp-image-57215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\u003c/figcaption>\u003c/figure>\n\u003cp>To take the aerial photos, Blum uses a camera strapped to a remote-controlled helicopter built by her brother and fellow collaborator Kenny Blum. It rose above the group of food and drink makers assembled in a grid.\u003c/p>\n\u003cfigure id=\"attachment_57235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\" alt=\"The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\" width=\"1000\" height=\"635\" class=\"size-full wp-image-57235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\u003c/figcaption>\u003c/figure>\n\u003cp>\"As a food producer, you don't get to lay down very often,\" says Melinda Harrower, owner of \u003ca href=\"http://melindasglutenfree.com/\" title=\"Melinda's Gluten Free\" target=\"_blank\">Melinda's Gluten Free\u003c/a>. \"It was nice to just lay in the sun in a field.\"\u003c/p>\n\u003cp>Shelley Fryer, owner of Shelley's Biscotti, read about the photo shoot in the local newspaper and loved how Blum arranged the first group of artisans in Marin to resemble a quilt. Fryer hopes people will appreciate the diversity of food makers represented in the MAP photos, some of whom she'd heard about but had never met.\u003c/p>\n\u003cfigure id=\"attachment_57216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\" alt=\"Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57216\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\u003c/figcaption>\u003c/figure>\n\u003cp>\"I work all the time so I don't really see other people who do what I do,\" Fryer says. \"I'm aware of them but haven't had the chance to connect, so it was nice to have that opportunity.\"\u003c/p>\n\u003cp>Kristen Cederquist, co-owner of \u003ca href=\"http://www.serendipityspreads.com/\" title=\"Serendipity Saucy Spreads\" target=\"_blank\">Serendipity Saucy Spreads\u003c/a>, also doesn't get many chances to hang out with fellow food producers in such a laid-back setting. She even discussed a potential collaboration with Chris LaVeque, a butcher with \u003ca href=\"http://www.elsalchichero.com/\" title=\"El Salchichero\" target=\"_blank\">El Salchichero\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_57217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\" alt=\"Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\" width=\"1000\" height=\"722\" class=\"size-full wp-image-57217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\u003c/figcaption>\u003c/figure>\n\u003cp>Cederquist sees the MAP project as another way to tell her story and add a human dimension to her products. She and her mother have been making fruit preserves since they were both children and they created their company out of this family tradition. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It's not made in a factory,\" she says. \"Everything is made with our hands and we love what we do.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57212\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\" alt=\"An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Andrea Blum has spent much of her life following others. She once followed a cheesemaker back to his village in Italy to learn about where the milk came from. That's also how she ended up in a butcher shop in Switzerland watching the curing of meats, or in a basement in Austria sampling homemade schnapps.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a passion of mine to go beyond what I'm eating and find the story behind it,\" Blum says.\u003c/p>\u003c/blockquote>\n\u003cp>That curiosity about the people behind our food led her to create \u003ca href=\"http://myamericanpantry.com/\" title=\"My American Pantry\" target=\"_blank\">My American Pantry\u003c/a> (MAP), a start-up company that promotes regional food and drink producers across the country. Blum is laying the groundwork for an online marketplace with a series of aerial photos of food artisans with their goods.\u003c/p>\n\u003cp>\"I think of it as a \u003ca href=\"http://www.kickstarter.com/\" title=\"Kickstarter\" target=\"_blank\">Kickstarter\u003c/a> for food artisans, where people can launch their businesses but in a very curated, beautiful and artistic way with recipes, videos, multimedia,\" says Blum, who is a \u003ca href=\"http://montalvoarts.org/participants/andrea_blum/\" title=\"Culinary artist in residence - Montalvo\" target=\"_blank\">culinary artist in residence\u003c/a> at the \u003ca href=\"http://montalvoarts.org/\" title=\"Montalvo Arts Center\" target=\"_blank\">Montalvo Arts Center\u003c/a> in Saratoga. \u003c/p>\n\u003cfigure id=\"attachment_57213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\" alt=\"Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\" width=\"1000\" height=\"660\" class=\"size-full wp-image-57213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\u003c/figcaption>\u003c/figure>\n\u003cp>MAP just held its second aerial photo shoot in Santa Cruz on Sunday with nearly two dozen local food and drink makers, including the \u003ca href=\"http://www.scmbrew.com/\" title=\"Santa Cruz Mountain Brewing Co.\" target=\"_blank\">Santa Cruz Mountain Brewing Co.\u003c/a>, \u003ca href=\"http://www.creativeculturesfoods.com/blog/\" title=\"Creative Cultures\" target=\"_blank\">Creative Cultures\u003c/a>, \u003ca href=\"http://www.uncommonbrewers.com/\" title=\"Uncommon Brewers\" target=\"_blank\">Uncommon Brewers\u003c/a> and \u003ca href=\"http://www.shelleysbiscotti.com/\" title=\"Shelley's Biscotti\" target=\"_blank\">Shelley's Biscotti\u003c/a>. The first aerial photo took place in Marin last month. \u003c/p>\n\u003cp>The aerial photos are a way for Blum to bootstrap her company while she fine-tunes her business plan and raises capital. She says she may turn to Kickstarter herself to drum up funds so she can travel around the country taking photos of food and drink makers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Blum plans to stitch the photos together into a multi-layered atlas. Users will be able to view food makers by region, along with their personal stories, recipes and videos. They would also be able to purchase products through the online marketplace, which she hopes to launch later this year. Blum also envisions regionally-focused cookbooks with recipes from the MAP producers. \u003c/p>\n\u003cp>One of the first videos MAP produced is a profile of Connie Green, who is something of a local legend who leads chefs on foraging expeditions and owns \u003ca href=\"http://wineforest.com/\" title=\"Wine Forest Wild Foods\" target=\"_blank\">Wine Forest Wild Foods\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"She talks about her passion of collecting things in the woods, collecting mushrooms,\" Blum says. \"She was able to make it into a business that really represents herself. She made it her life.\"\u003c/p>\u003c/blockquote>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Santa Cruz, a new group of food and drink makers gathered at the \u003ca href=\"http://www.homelessgardenproject.org/index.php\" title=\"Homeless Garden Project\" target=\"_blank\">Homeless Garden Project\u003c/a> farm in Santa Cruz with examples of their products, including apples, jams, sausages, mini-kegs and even a mild-mannered black duck. \u003c/p>\n\u003cfigure id=\"attachment_57214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\" alt=\"Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\" width=\"1000\" height=\"689\" class=\"size-full wp-image-57214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\u003c/figcaption>\u003c/figure>\n\u003cp>The farm is community supported with some 1,200 volunteers, which Blum realized added another layer of meaning to the photo. This gave her the idea of also highlighting non-profits that are contributing to local food systems and economic development in future aerial photos.\u003c/p>\n\u003cfigure id=\"attachment_57215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\" alt=\"During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\" width=\"1000\" height=\"700\" class=\"size-full wp-image-57215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\u003c/figcaption>\u003c/figure>\n\u003cp>To take the aerial photos, Blum uses a camera strapped to a remote-controlled helicopter built by her brother and fellow collaborator Kenny Blum. It rose above the group of food and drink makers assembled in a grid.\u003c/p>\n\u003cfigure id=\"attachment_57235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\" alt=\"The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\" width=\"1000\" height=\"635\" class=\"size-full wp-image-57235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\u003c/figcaption>\u003c/figure>\n\u003cp>\"As a food producer, you don't get to lay down very often,\" says Melinda Harrower, owner of \u003ca href=\"http://melindasglutenfree.com/\" title=\"Melinda's Gluten Free\" target=\"_blank\">Melinda's Gluten Free\u003c/a>. \"It was nice to just lay in the sun in a field.\"\u003c/p>\n\u003cp>Shelley Fryer, owner of Shelley's Biscotti, read about the photo shoot in the local newspaper and loved how Blum arranged the first group of artisans in Marin to resemble a quilt. Fryer hopes people will appreciate the diversity of food makers represented in the MAP photos, some of whom she'd heard about but had never met.\u003c/p>\n\u003cfigure id=\"attachment_57216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\" alt=\"Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57216\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\u003c/figcaption>\u003c/figure>\n\u003cp>\"I work all the time so I don't really see other people who do what I do,\" Fryer says. \"I'm aware of them but haven't had the chance to connect, so it was nice to have that opportunity.\"\u003c/p>\n\u003cp>Kristen Cederquist, co-owner of \u003ca href=\"http://www.serendipityspreads.com/\" title=\"Serendipity Saucy Spreads\" target=\"_blank\">Serendipity Saucy Spreads\u003c/a>, also doesn't get many chances to hang out with fellow food producers in such a laid-back setting. She even discussed a potential collaboration with Chris LaVeque, a butcher with \u003ca href=\"http://www.elsalchichero.com/\" title=\"El Salchichero\" target=\"_blank\">El Salchichero\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_57217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\" alt=\"Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\" width=\"1000\" height=\"722\" class=\"size-full wp-image-57217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\u003c/figcaption>\u003c/figure>\n\u003cp>Cederquist sees the MAP project as another way to tell her story and add a human dimension to her products. She and her mother have been making fruit preserves since they were both children and they created their company out of this family tradition. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It's not made in a factory,\" she says. \"Everything is made with our hands and we love what we do.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Local Brewers Bet on Low-Alcohol 'Session' Beers",
"title": "Local Brewers Bet on Low-Alcohol 'Session' Beers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-1.jpg\" alt='Mavericks \"Not yet world famous session beers\" contain 3.75 percent alcohol by volume (ABV).' width=\"1000\" height=\"569\" class=\"size-full wp-image-57028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mavericks \"Not yet world famous session beers\" contain 3.75 percent alcohol by volume (ABV).\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past decade, the alcohol levels of many beers has edged toward -- or well into -- the double digits. But a couple of new Bay Area brewing companies are betting that bigger is not always better.\u003c/p>\n\u003cp>Pete Slosberg of Pete's Wicked Ale fame unveiled \u003ca href=\"https://www.facebook.com/mavericksbeer\" title=\"Mavericks Beer\" target=\"_blank\">Mavericks \"Not yet world famous session beers\"\u003c/a> on Feb. 8. This comes on the heels of the debut of \u003ca href=\"http://www.freewheelbrewing.com/\" title=\"FreeWheel Brewing Co.\" target=\"_blank\">FreeWheel Brewing Co.\u003c/a>, which introduced a lineup of cask-conditioned English-style ales mostly clocking in under 4 percent alcohol by volume (ABV). Their approaches differ, but both are striving for the same goal: Making low-alcohol beers that taste just as good as their high-octane counterparts. \u003c/p>\n\u003cblockquote>\u003cp>\"What I wanted to demonstrate is that we could make a beer in basically any style and have all the full flavor attributes as a 5 or 6 percent (ABV) beer,\" Slosberg says. \"So as a consumer, you wouldn't know the difference, but at significantly less alcohol, you can enjoy it and not worry as much.\"\u003c/p>\u003c/blockquote>\n\u003cp>Those worries include waking up with a hangover. Or getting back on your bike after knocking back a couple beers. Or feeling tipsy halfway through your second glass. \u003c/p>\n\u003cp>Slosberg is marketing Mavericks as a lifestyle beer that won't interfere with your lifestyle. It was inspired by Slosberg's own experiences bicycling over the Golden Gate Bridge to Marin Brewing Co., says his son Alex Slosberg, who, along with Will Shelton, are working on the project in partnership with Half Moon Bay Brewing Co. \u003c/p>\n\u003cfigure id=\"attachment_57029\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-2.jpg\" alt=\"Pete Slosberg, the man who created Pete's Wicked Ale in the 1980s, says it can be difficult to make a full-flavored beer with less alcohol. "There was no grey hair when we started this," he says.\" width=\"1000\" height=\"699\" class=\"size-full wp-image-57029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Slosberg, the man who created Pete's Wicked Ale in the 1980s, says it can be difficult to make a full-flavored beer with less alcohol. \"There was no grey hair when we started this,\" he says.\u003c/figcaption>\u003c/figure>\n\u003cp>But after a glass or two of 9 percent ABV beer, Slosberg often ended up taking the ferry home to San Francisco. This left him longing for a flavorful beer he could drink without becoming impaired. When \u003ca href=\"http://www.hmbbrewingco.com/\" title=\"Half Moon Bay Brewing Co.\" target=\"_blank\">Half Moon Bay Brewing Co.\u003c/a> sought his advice for getting into the external distribution market, Slosberg suggested a differentiated beer. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"With over 2,300 micros and another 1,000 in process, the world doesn't need another pale or amber or IPA,\" Slosberg says. \"So I told them if you're going to do something, do something completely different. Stand out.\"\u003c/p>\n\u003cfigure id=\"attachment_57030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-3.jpg\" alt=\"The men behind Mavericks session beers: Head Brewer James Costa, Pete Slosberg, Alex Slosberg and Will Shelton.\" width=\"1000\" height=\"525\" class=\"size-full wp-image-57030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The men behind Mavericks session beers: Head Brewer James Costa, Pete Slosberg, Alex Slosberg and Will Shelton.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Standing out from the crowd\u003c/strong>\u003c/p>\n\u003cp>The four co-founders of FreeWheel Brewing Co. in Redwood City reached a similar conclusion. \u003c/p>\n\u003cblockquote>\u003cp>\"The reason we decided on session beers was once we decided to do a brewery, just like any business, you try to figure out how you are going to distinguish yourself and stand out as a business,\" says Malcolm McGinnis, who started FreeWheel with Larry Bucka, Gary Waymire and Pete Krausa.\u003c/p>\u003c/blockquote>\n\u003cp>The partners were intrigued by English ales and sought breweries in the U.K. with whom they could collaborate. They hooked up with Ironbridge Brewery and Green Jack Brewing Co., giving them a direct connection to the style of beer they wanted to produce. As part of the relationship, they share beer recipes and collaborate on new ones. \u003c/p>\n\u003cp>\"For them, I think it's interesting to have their name and beer over here in California,\" McGinnis says.\u003c/p>\n\u003cfigure id=\"attachment_57031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-4.jpg\" alt=\"Malcolm McGinnis of FreeWheel Brewing Co. in Redwood City and Dave Goldingay of Ironbridge Brewery in the U.K. share beer recipes and collaborate on new brews.\" width=\"1000\" height=\"685\" class=\"size-full wp-image-57031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Malcolm McGinnis of FreeWheel Brewing Co. in Redwood City and Dave Goldingay of Ironbridge Brewery in the U.K. share beer recipes and collaborate on new brews.\u003c/figcaption>\u003c/figure>\n\u003cp>The brewery makes session beers from an English-inspired tradition, with cask-conditioned ales packaged without carbon dioxide pressure and poured from hand pumps, also known as beer engines. McGinnis personally defines session beer as one under 4 percent ABV, but in California, he sees this definition inching toward 5 percent ABV. FreeWheel's core lineup will include a bitter and an amber ale in the 3.5 to 4 percent ABV range. It also offers a 5 percent-ABV-plus stout, and may occasionally feature popular higher-alcohol beers, such as IPAs or porters.\u003c/p>\n\u003cp>Mavericks, meanwhile, is taking a more contemporary approach, with modern styles that include a Belgian-style wit, rye pale ale and chocolate porter. Mavericks is going all-in with session beers by specifically targeting 3.75 percent ABV, but Shelton would like to see them go lower. \u003c/p>\n\u003cp>\u003cstrong>Moving target\u003c/strong>\u003c/p>\n\u003cp>The definition of session beer may differ depending on whom you ask, but generally refers to low-alcohol beers that can be consumed in larger quantities in one sitting or session. Some industry players, including beer columnist Lew Bryson, \u003ca href=\"http://sessionbeerproject.blogspot.com/\" title=\"Session Beer Project\" target=\"_blank\">advocate for a 4.5 percent ABV threshold\u003c/a>. Brian Stechschulte, executive director of the \u003ca href=\"http://sfbrewersguild.org/\" title=\"SF Brewers Guild\" target=\"_blank\">San Francisco Brewers Guild\u003c/a>, generally views a session beer as under 4 percent ABV. \u003c/p>\n\u003cp>\"I think that is the traditional idea or thought,\" Stechschulte says. \"What's happening now is that definition or target is moving.\"\u003c/p>\n\u003cp>For newcomer \u003ca href=\"http://www.pinestreetbrewery.com/index.html\" title=\"Pine Street Brewery\" target=\"_blank\">Pine Street Brewery\u003c/a>, that target has edged higher.\u003c/p>\n\u003cp>\"We're dedicated to session beers, but our definition is quite a bit bigger,\" says Jay Holliday, co-founder of Pine Street Brewery, which just launched ahead of SF Beer Week two weeks ago.\u003c/p>\n\u003cfigure id=\"attachment_57032\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-5.jpg\" alt=\"The Atom Splitter, the first beer released by Pine Street Brewery, is offered on tap at bars and restaurants around San Francisco, including Amsterdam Cafe (above), St. Vincent Tavern, Shotwell's and The Sycamore.\" width=\"1000\" height=\"589\" class=\"size-full wp-image-57032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Atom Splitter, the first beer released by Pine Street Brewery, is offered on tap at bars and restaurants around San Francisco, including Amsterdam Cafe (above), St. Vincent Tavern, Shotwell's and The Sycamore.\u003c/figcaption>\u003c/figure>\n\u003cp>The company's inaugural beer, the Atom Splitter, contains 5 percent ABV. So do two of its upcoming beers, a stout and saison. \u003c/p>\n\u003cblockquote>\u003cp>\"Here on the West Coast, everything is a little bit bigger, a little more intense, so we interpret that to be 4.5 to 6.5 (percent.),\" Holliday says.\u003c/p>\u003c/blockquote>\n\u003cp>There never has been a lot of agreement on what a session beer is, Shelton says.\u003c/p>\n\u003cp>\"I don't know that there is a definition,\" Shelton says, \"except that most people are wrong.\"\u003c/p>\n\u003cp>What these brewers do agree on is that this segment of the market is under-served, even though some craft brewers offer lower alcohol beers as part of their lineups. \u003c/p>\n\u003cp>\"There's a real gap,\" Slosberg said. \"An IPA might be 6, 7 or 8 percent ABV, but if you're active, that'll screw you up for continuing your activity,\" he said. \"The alternative is going for a light beer, but you get no flavor with a light beer. And by the way, many mass-produced light beers in the U.S. are 4.2 percent ABV.\"\u003c/p>\n\u003cp>Low-alcohol beers don't have to be thin or taste like water, he says, but don't expect them to be cheaper. Making a great low-alcohol beer can cost as much as a making a full-strength one. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"That's our challenge,\" Shelton says. \"How do we present our beer that's going to be in the same price range as full-strength beers, and have people say even though it's 3.75 (percent), it tastes good enough to me that I choose it over a similarly-priced beer that is 6, 6.5 percent (ABV).\" \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-1.jpg\" alt='Mavericks \"Not yet world famous session beers\" contain 3.75 percent alcohol by volume (ABV).' width=\"1000\" height=\"569\" class=\"size-full wp-image-57028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mavericks \"Not yet world famous session beers\" contain 3.75 percent alcohol by volume (ABV).\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past decade, the alcohol levels of many beers has edged toward -- or well into -- the double digits. But a couple of new Bay Area brewing companies are betting that bigger is not always better.\u003c/p>\n\u003cp>Pete Slosberg of Pete's Wicked Ale fame unveiled \u003ca href=\"https://www.facebook.com/mavericksbeer\" title=\"Mavericks Beer\" target=\"_blank\">Mavericks \"Not yet world famous session beers\"\u003c/a> on Feb. 8. This comes on the heels of the debut of \u003ca href=\"http://www.freewheelbrewing.com/\" title=\"FreeWheel Brewing Co.\" target=\"_blank\">FreeWheel Brewing Co.\u003c/a>, which introduced a lineup of cask-conditioned English-style ales mostly clocking in under 4 percent alcohol by volume (ABV). Their approaches differ, but both are striving for the same goal: Making low-alcohol beers that taste just as good as their high-octane counterparts. \u003c/p>\n\u003cblockquote>\u003cp>\"What I wanted to demonstrate is that we could make a beer in basically any style and have all the full flavor attributes as a 5 or 6 percent (ABV) beer,\" Slosberg says. \"So as a consumer, you wouldn't know the difference, but at significantly less alcohol, you can enjoy it and not worry as much.\"\u003c/p>\u003c/blockquote>\n\u003cp>Those worries include waking up with a hangover. Or getting back on your bike after knocking back a couple beers. Or feeling tipsy halfway through your second glass. \u003c/p>\n\u003cp>Slosberg is marketing Mavericks as a lifestyle beer that won't interfere with your lifestyle. It was inspired by Slosberg's own experiences bicycling over the Golden Gate Bridge to Marin Brewing Co., says his son Alex Slosberg, who, along with Will Shelton, are working on the project in partnership with Half Moon Bay Brewing Co. \u003c/p>\n\u003cfigure id=\"attachment_57029\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-2.jpg\" alt=\"Pete Slosberg, the man who created Pete's Wicked Ale in the 1980s, says it can be difficult to make a full-flavored beer with less alcohol. "There was no grey hair when we started this," he says.\" width=\"1000\" height=\"699\" class=\"size-full wp-image-57029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Slosberg, the man who created Pete's Wicked Ale in the 1980s, says it can be difficult to make a full-flavored beer with less alcohol. \"There was no grey hair when we started this,\" he says.\u003c/figcaption>\u003c/figure>\n\u003cp>But after a glass or two of 9 percent ABV beer, Slosberg often ended up taking the ferry home to San Francisco. This left him longing for a flavorful beer he could drink without becoming impaired. When \u003ca href=\"http://www.hmbbrewingco.com/\" title=\"Half Moon Bay Brewing Co.\" target=\"_blank\">Half Moon Bay Brewing Co.\u003c/a> sought his advice for getting into the external distribution market, Slosberg suggested a differentiated beer. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"With over 2,300 micros and another 1,000 in process, the world doesn't need another pale or amber or IPA,\" Slosberg says. \"So I told them if you're going to do something, do something completely different. Stand out.\"\u003c/p>\n\u003cfigure id=\"attachment_57030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-3.jpg\" alt=\"The men behind Mavericks session beers: Head Brewer James Costa, Pete Slosberg, Alex Slosberg and Will Shelton.\" width=\"1000\" height=\"525\" class=\"size-full wp-image-57030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The men behind Mavericks session beers: Head Brewer James Costa, Pete Slosberg, Alex Slosberg and Will Shelton.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Standing out from the crowd\u003c/strong>\u003c/p>\n\u003cp>The four co-founders of FreeWheel Brewing Co. in Redwood City reached a similar conclusion. \u003c/p>\n\u003cblockquote>\u003cp>\"The reason we decided on session beers was once we decided to do a brewery, just like any business, you try to figure out how you are going to distinguish yourself and stand out as a business,\" says Malcolm McGinnis, who started FreeWheel with Larry Bucka, Gary Waymire and Pete Krausa.\u003c/p>\u003c/blockquote>\n\u003cp>The partners were intrigued by English ales and sought breweries in the U.K. with whom they could collaborate. They hooked up with Ironbridge Brewery and Green Jack Brewing Co., giving them a direct connection to the style of beer they wanted to produce. As part of the relationship, they share beer recipes and collaborate on new ones. \u003c/p>\n\u003cp>\"For them, I think it's interesting to have their name and beer over here in California,\" McGinnis says.\u003c/p>\n\u003cfigure id=\"attachment_57031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-4.jpg\" alt=\"Malcolm McGinnis of FreeWheel Brewing Co. in Redwood City and Dave Goldingay of Ironbridge Brewery in the U.K. share beer recipes and collaborate on new brews.\" width=\"1000\" height=\"685\" class=\"size-full wp-image-57031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Malcolm McGinnis of FreeWheel Brewing Co. in Redwood City and Dave Goldingay of Ironbridge Brewery in the U.K. share beer recipes and collaborate on new brews.\u003c/figcaption>\u003c/figure>\n\u003cp>The brewery makes session beers from an English-inspired tradition, with cask-conditioned ales packaged without carbon dioxide pressure and poured from hand pumps, also known as beer engines. McGinnis personally defines session beer as one under 4 percent ABV, but in California, he sees this definition inching toward 5 percent ABV. FreeWheel's core lineup will include a bitter and an amber ale in the 3.5 to 4 percent ABV range. It also offers a 5 percent-ABV-plus stout, and may occasionally feature popular higher-alcohol beers, such as IPAs or porters.\u003c/p>\n\u003cp>Mavericks, meanwhile, is taking a more contemporary approach, with modern styles that include a Belgian-style wit, rye pale ale and chocolate porter. Mavericks is going all-in with session beers by specifically targeting 3.75 percent ABV, but Shelton would like to see them go lower. \u003c/p>\n\u003cp>\u003cstrong>Moving target\u003c/strong>\u003c/p>\n\u003cp>The definition of session beer may differ depending on whom you ask, but generally refers to low-alcohol beers that can be consumed in larger quantities in one sitting or session. Some industry players, including beer columnist Lew Bryson, \u003ca href=\"http://sessionbeerproject.blogspot.com/\" title=\"Session Beer Project\" target=\"_blank\">advocate for a 4.5 percent ABV threshold\u003c/a>. Brian Stechschulte, executive director of the \u003ca href=\"http://sfbrewersguild.org/\" title=\"SF Brewers Guild\" target=\"_blank\">San Francisco Brewers Guild\u003c/a>, generally views a session beer as under 4 percent ABV. \u003c/p>\n\u003cp>\"I think that is the traditional idea or thought,\" Stechschulte says. \"What's happening now is that definition or target is moving.\"\u003c/p>\n\u003cp>For newcomer \u003ca href=\"http://www.pinestreetbrewery.com/index.html\" title=\"Pine Street Brewery\" target=\"_blank\">Pine Street Brewery\u003c/a>, that target has edged higher.\u003c/p>\n\u003cp>\"We're dedicated to session beers, but our definition is quite a bit bigger,\" says Jay Holliday, co-founder of Pine Street Brewery, which just launched ahead of SF Beer Week two weeks ago.\u003c/p>\n\u003cfigure id=\"attachment_57032\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-5.jpg\" alt=\"The Atom Splitter, the first beer released by Pine Street Brewery, is offered on tap at bars and restaurants around San Francisco, including Amsterdam Cafe (above), St. Vincent Tavern, Shotwell's and The Sycamore.\" width=\"1000\" height=\"589\" class=\"size-full wp-image-57032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Atom Splitter, the first beer released by Pine Street Brewery, is offered on tap at bars and restaurants around San Francisco, including Amsterdam Cafe (above), St. Vincent Tavern, Shotwell's and The Sycamore.\u003c/figcaption>\u003c/figure>\n\u003cp>The company's inaugural beer, the Atom Splitter, contains 5 percent ABV. So do two of its upcoming beers, a stout and saison. \u003c/p>\n\u003cblockquote>\u003cp>\"Here on the West Coast, everything is a little bit bigger, a little more intense, so we interpret that to be 4.5 to 6.5 (percent.),\" Holliday says.\u003c/p>\u003c/blockquote>\n\u003cp>There never has been a lot of agreement on what a session beer is, Shelton says.\u003c/p>\n\u003cp>\"I don't know that there is a definition,\" Shelton says, \"except that most people are wrong.\"\u003c/p>\n\u003cp>What these brewers do agree on is that this segment of the market is under-served, even though some craft brewers offer lower alcohol beers as part of their lineups. \u003c/p>\n\u003cp>\"There's a real gap,\" Slosberg said. \"An IPA might be 6, 7 or 8 percent ABV, but if you're active, that'll screw you up for continuing your activity,\" he said. \"The alternative is going for a light beer, but you get no flavor with a light beer. And by the way, many mass-produced light beers in the U.S. are 4.2 percent ABV.\"\u003c/p>\n\u003cp>Low-alcohol beers don't have to be thin or taste like water, he says, but don't expect them to be cheaper. Making a great low-alcohol beer can cost as much as a making a full-strength one. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"That's our challenge,\" Shelton says. \"How do we present our beer that's going to be in the same price range as full-strength beers, and have people say even though it's 3.75 (percent), it tastes good enough to me that I choose it over a similarly-priced beer that is 6, 6.5 percent (ABV).\" \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The 3rd Annual Tour de Biere: An East Bay Bicycle Brewery Tour",
"title": "The 3rd Annual Tour de Biere: An East Bay Bicycle Brewery Tour",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\" alt=\"Phil of Grand Cru\" width=\"1000\" height=\"720\" class=\"alignnone size-full wp-image-56944\">\u003c/a>\u003c/p>\n\u003cp>I'm a big fan of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/celebrating-beer-week-with-a-bike-ride-to-marin-brewing-company/\" target=\"_blank\">bicycles and beer\u003c/a>. As luck would have it, there's a trio of cycling beer aficionados, \u003ca href=\"http://www.thegrandcru.org/\" target=\"_blank\">The Grand Cru\u003c/a>, that organizes monthly rides for like-minded adults in search of tasty local craft beers. \u003c/p>\n\u003cfigure id=\"attachment_56909\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\" alt=\"Grand Cru\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israel Figueroa, Colin Elliott and Phillip Yip of The Grand Cru with Max Hunter of the East Bay Bicycle Coalition.\u003c/figcaption>\u003c/figure>\n\u003cp>Yesterday they led the 3rd Annual Tour de Biere, a 20-mile route through the East Bay in honor of San Francisco Beer Week. The $25 registration fee benefits the \u003ca href=\"http://www.ebbc.org/\" target=\"_blank\">East Bay Bicycle Coalition\u003c/a>, a local cycling advocacy group (and I'm serving as a board member for them this year, so I was along on the ride as an official representative.) The fee also included complimentary tastings and discounts from the participating breweries. \u003c/p>\n\u003cp>50 riders gathered at 9:30AM at \u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>, a short 12-minute jaunt from San Leandro BART. (Riders were encouraged to take public transportation to and from the breweries.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\" alt=\"Drake's Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56905\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\" alt=\"Crowd at Drake's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56900\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\" alt=\"Cue Sheet\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56901\">\u003c/a>\u003c/p>\n\u003cp>The organizers provided homemade muffins, fruit, hard boiled eggs and \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> for a tasty pre-ride breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\" alt=\"Bicycle Coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56896\">\u003c/a>\u003c/p>\n\u003cp>Community Manager Jeff McClure and Bar Manager Gabbie Chang gave us an informative tour of the brewery, and we also sampled a new batch of their \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-1500-pale-ale-5-5-abv-48-ibus/\" target=\"_blank\">1500 American Pale Ale\u003c/a>. Drake's produced 12,000 kegs last year and hope to churn out at least 20,000 in 2013, as well as broaden their distribution beyond the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\" alt=\"Ferment\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56907\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\" alt=\"Malt\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56914\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\" alt=\"kegs\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56910\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\" alt=\"Barrels\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56892\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\" alt=\"Blackboard\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56894\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\" alt=\"Taps\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\" alt=\"Pour\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56916\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\" alt=\"Drake Tasting\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56904\">\u003c/a>\u003c/p>\n\u003cp>As a parting gift, they sent us away with a souvenir bottle of their IPA, \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-india-pale-ale-7-abv-65-ibus/\" target=\"_blank\">their flagship brew\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\" alt=\"Drake Bottles\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56903\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\" alt=\"Drake Bottle Cage\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56902\">\u003c/a>\u003c/p>\n\u003cp>Around noon, we hopped on our bikes and headed to West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\" alt=\"Riding\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56929\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\" alt=\"Riding San Leandro\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56919\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\" alt=\"Riding Oakland\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56923\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\" alt=\"Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56891\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56926\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\" alt=\"Alameda Bridge\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56890\">\u003c/a>\u003c/p>\n\u003cp>We had a special stop in Alameda, where one of the organizer's parents treated us to peanut butter chocolate cookies that were fresh out of the oven. (And I do believe they were among the best cookies I've ever had.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\" alt=\"Tour de Bier Sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56933\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\" alt=\"Cookie Time\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56899\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\" alt=\"Peanut Butter Chocolate Kisses Cookies\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56898\">\u003c/a>\u003c/p>\n\u003cp>Israel Figueroa, one of the co-founders of The Grand Cru, moved to the Bay Area after attending grad school in Chicago. \"I started delving into the world of beer [there] as I started frequenting \u003ca href=\"http://www.gooseisland.com/\" target=\"_blank\">Goose Island\u003c/a>,\" says Figueroa. \"Around the same time, a friend of mine got me an old Bianchi off of Craigslist and got me into cycling. At some point I thought it would be a good idea to combine the two: providing a reason to drive out to an localish brewery and doing a scenic ride in a new area. I invited a bunch of friends to come along and eventually got an email list going.\" Their first group ride dates back to September 2008. \u003c/p>\n\u003cp>\"Tour de Biere's always memorable because we often get a great mix of people. Some learn about it through the [East Bay] Bicycle Coalition who ride often but don't know the beer riches they have in the backyard. We also get the Beer Week beer nerds who haven't ridden in months/years and it's great to see them realize that cycling is a viable transportation option.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56928\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56927\">\u003c/a>\u003c/p>\n\u003cp>The Grand Cru's monthly rides vary in distance between 5 and 30 miles depending on proximity to a brewery and weather conditions -- although the rides continue rain or shine, and bad weather doesn't necessarily deter folks from venturing out for beer. \u003c/p>\n\u003cp>Phillip Yip, another co-founder, described one of his most memorable outings. \"Despite having the worst weather for one of our rides, it somehow was our most-attended ride. My girlfriend and I decided to go for extra points and decided to add a loop through Occidental. To get there, we climbed Joy Road -- which was the Worst Name Ever for a road that was a wet and miserable climb with a bunch of false summits. But now it's a funny story. I'm amazed that my cell phone still worked after that ride. People weren't happy during the ride but everybody was in a good mood at \u003ca href=\"http://russianriverbrewing.com/\" target=\"_blank\">Russian River Brewing\u003c/a> afterward.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56911\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56913\">\u003c/a>\u003c/p>\n\u003cp>Linden Street Brewery is a perfect spot for parties, and I've written about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">their popular pig roasts\u003c/a> in the past which they've co-hosted with \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>. They're in the midst of expanding their space, and a beer garden, restaurant and wine tasting room are currently under construction. Linden is aiming to have everything open by July 1st, so for now, they're holding their tastings right out of their brewery. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56912\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56895\">\u003c/a>\u003c/p>\n\u003cp>Andrew Ritter, the lead brewer and manager, provided a flight of \u003ca href=\"http://www.lindenbeer.com/beers.html\" target=\"_blank\">Linden's offerings\u003c/a>: Town Lager, Black Lager, Red Lager and his personal favorite, the Common Lager. \u003c/p>\n\u003cfigure id=\"attachment_56893\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\" alt=\"Bikers\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here's two Tour de Biere riders enjoying the Town Lager.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.eltacobike.com/\" target=\"_blank\">El Taco Bike\u003c/a> also made an lunch time appearance and served up chorizo and pork tacos from its bicycle cart.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\" alt=\"El Taco Bike\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56906\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\" alt=\"Tacos\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56930\">\u003c/a>\u003c/p>\n\u003cp>Our third stop was the Berkeley outpost of the Austrian company \u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\" alt=\"Trumer\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-56948\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\" alt=\"Bike Parking at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56935\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\" alt=\"Trumer Employees\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56946\">\u003c/a>\u003c/p>\n\u003cp>The Production Manager, Jeff Eaton, gave us a tour of their expansive facilities. They produce only one beer: a light, 4.9% abv German-style pilsner. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\" alt=\"Jeff at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56938\">\u003c/a>\u003c/p>\n\u003cp>Their impressive in-house bottling facility can label up to 370 bottles a minute. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\" alt=\"Bottling\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56936\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\" alt=\"Kegs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56939\">\u003c/a>\u003c/p>\n\u003cp>Then it was time to unwind in their posh tasting room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\" alt=\"Serving up Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56937\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\" alt=\"Trumer Group\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56947\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\" alt=\"Alfie and Lisa\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56934\">\u003c/a>\u003c/p>\n\u003cp>The last stop on the tour was the \u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>; unfortunately, I couldn't stay for the final set of tastings. Although after a full afternoon of sampling beers and pedaling in the sunshine, I don't think I had any more room for another round. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\" alt=\"Pyramid\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56942\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\" alt=\"Pyramid Brewing\" width=\"1000\" height=\"707\" class=\"alignnone size-full wp-image-56941\">\u003c/a>\u003c/p>\n\u003cp>This year's Tour de Biere sold out within 48 hours, and there was a waiting list with over 80 people. Israel, Colin and Phillip hope to expand the event to accommodate more participants next year and to increase support for the East Bay Bicycle Coalition. \u003c/p>\n\u003cp>I had a wonderful time with The Grand Cru group today, and I highly recommend joining them for one of their well-organized, pedal-powered adventures. I'm already looking forward to 2014's Tour!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\" alt=\"Riding-2\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56943\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>To learn more about The Grand Cru's monthly beer rides, visit their \u003ca href=\"www.thegrandcru.org\" target=\"_blank\">blog\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/thegrandcru\" target=\"_blank\">The Grand Cru\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheGrandCru\" target=\"_blank\">@TheGrandCru\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/maps/WuOOO\" target=\"_blank\">map\u003c/a> (detailed directions \u003ca href=\"http://drinkdrakes.com/site/find-drake%E2%80%99s/\" target=\"_blank\">here\u003c/a>)\u003cbr>\nThe Brewery\u003cbr>\n1933 Davis Street, Building 177\u003cbr>\nSan Leandro, CA\u003cbr>\nPh: 510-568-BREW\u003c/p>\n\u003cp>Hours: Mon.-Wed. 3-9PM; Thurs. 12-9PM; Fri.-Sat. 12-10PM; Sun. 12-7PM\u003cbr>\n(First Fridays: 12-4pm full service, 4pm-6pm to-go & retail only)\u003c/p>\n\u003cp>Tour info \u003ca href=\"http://drinkdrakes.com/the-brewery/tour/\">here\u003c/a>. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003c/strong>\u003cbr>\nAddress: 95 Linden Street \u003ca href=\"http://goo.gl/maps/PVVFk\" target=\"_blank\">map\u003c/a>\u003cbr>\nSuite 7/8 (at W. Embarcadero)\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-251-8898\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nThurs.-Fri.: 5-9PM\u003cbr>\nSat.-Sun.: Noon-5PM\u003cbr>\nFood served most days, tours for small groups and individuals by appointment. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Linden-Street-Brewery/85713982704\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LindenStBrew/\" target=\"_blank\">@LindenStBrew\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>\u003c/strong>\u003cbr>\nAddress: 1404 4th St. \u003ca href=\"http://goo.gl/maps/0wyxR\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-526-1160\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nTours are offered at Trumer Brauerei Berkeley Monday through Friday at 3:15pm. Reservations are recommended. Please email tours@trumerbrauerei.com or call for more infor and to make a reservation.\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/TrumerPilsUSA\" target=\"_blank\">Trumer Pils USA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrumerPilsUSA\" target=\"_blank\">@TrumerPilsUSA\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>\u003c/strong>\u003cbr>\nAddress: 901 Gilman Street \u003ca href=\"http://goo.gl/maps/iXW76\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-528-9880\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nMon.-Thurs. 11:30-10:00PM\u003cbr>\nFri. 11:30-11:00PM\u003cbr>\nSat. 11:30-11:00PM\u003cbr>\nSun. 11:30-10:00PM\u003c/p>\n\u003cp>Tours are held everyday at 4:00pm, and last appx. 45 minutes long. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/PyramidBrew\" target=\"_blank\">Pyramid Breweries\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pyramidbrew\" target=\"_blank\">@PyramidBrew\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "56553 http://blogs.kqed.org/bayareabites/?p=56553",
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"excerpt": "The 3rd Annual Tour de Biere celebrated San Francisco Beer Week by visiting breweries in the East Bay by bicycle. ",
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"headline": "The 3rd Annual Tour de Biere: An East Bay Bicycle Brewery Tour",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\" alt=\"Phil of Grand Cru\" width=\"1000\" height=\"720\" class=\"alignnone size-full wp-image-56944\">\u003c/a>\u003c/p>\n\u003cp>I'm a big fan of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/celebrating-beer-week-with-a-bike-ride-to-marin-brewing-company/\" target=\"_blank\">bicycles and beer\u003c/a>. As luck would have it, there's a trio of cycling beer aficionados, \u003ca href=\"http://www.thegrandcru.org/\" target=\"_blank\">The Grand Cru\u003c/a>, that organizes monthly rides for like-minded adults in search of tasty local craft beers. \u003c/p>\n\u003cfigure id=\"attachment_56909\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\" alt=\"Grand Cru\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israel Figueroa, Colin Elliott and Phillip Yip of The Grand Cru with Max Hunter of the East Bay Bicycle Coalition.\u003c/figcaption>\u003c/figure>\n\u003cp>Yesterday they led the 3rd Annual Tour de Biere, a 20-mile route through the East Bay in honor of San Francisco Beer Week. The $25 registration fee benefits the \u003ca href=\"http://www.ebbc.org/\" target=\"_blank\">East Bay Bicycle Coalition\u003c/a>, a local cycling advocacy group (and I'm serving as a board member for them this year, so I was along on the ride as an official representative.) The fee also included complimentary tastings and discounts from the participating breweries. \u003c/p>\n\u003cp>50 riders gathered at 9:30AM at \u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>, a short 12-minute jaunt from San Leandro BART. (Riders were encouraged to take public transportation to and from the breweries.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\" alt=\"Drake's Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56905\">\u003c/a>\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\" alt=\"Crowd at Drake's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56900\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\" alt=\"Cue Sheet\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56901\">\u003c/a>\u003c/p>\n\u003cp>The organizers provided homemade muffins, fruit, hard boiled eggs and \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> for a tasty pre-ride breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\" alt=\"Bicycle Coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56896\">\u003c/a>\u003c/p>\n\u003cp>Community Manager Jeff McClure and Bar Manager Gabbie Chang gave us an informative tour of the brewery, and we also sampled a new batch of their \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-1500-pale-ale-5-5-abv-48-ibus/\" target=\"_blank\">1500 American Pale Ale\u003c/a>. Drake's produced 12,000 kegs last year and hope to churn out at least 20,000 in 2013, as well as broaden their distribution beyond the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\" alt=\"Ferment\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56907\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\" alt=\"Malt\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56914\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\" alt=\"kegs\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56910\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\" alt=\"Barrels\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56892\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\" alt=\"Blackboard\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56894\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\" alt=\"Taps\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\" alt=\"Pour\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56916\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\" alt=\"Drake Tasting\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56904\">\u003c/a>\u003c/p>\n\u003cp>As a parting gift, they sent us away with a souvenir bottle of their IPA, \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-india-pale-ale-7-abv-65-ibus/\" target=\"_blank\">their flagship brew\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\" alt=\"Drake Bottles\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56903\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\" alt=\"Drake Bottle Cage\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56902\">\u003c/a>\u003c/p>\n\u003cp>Around noon, we hopped on our bikes and headed to West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\" alt=\"Riding\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56929\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\" alt=\"Riding San Leandro\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56919\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\" alt=\"Riding Oakland\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56923\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\" alt=\"Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56891\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56926\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\" alt=\"Alameda Bridge\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56890\">\u003c/a>\u003c/p>\n\u003cp>We had a special stop in Alameda, where one of the organizer's parents treated us to peanut butter chocolate cookies that were fresh out of the oven. (And I do believe they were among the best cookies I've ever had.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\" alt=\"Tour de Bier Sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56933\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\" alt=\"Cookie Time\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56899\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\" alt=\"Peanut Butter Chocolate Kisses Cookies\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56898\">\u003c/a>\u003c/p>\n\u003cp>Israel Figueroa, one of the co-founders of The Grand Cru, moved to the Bay Area after attending grad school in Chicago. \"I started delving into the world of beer [there] as I started frequenting \u003ca href=\"http://www.gooseisland.com/\" target=\"_blank\">Goose Island\u003c/a>,\" says Figueroa. \"Around the same time, a friend of mine got me an old Bianchi off of Craigslist and got me into cycling. At some point I thought it would be a good idea to combine the two: providing a reason to drive out to an localish brewery and doing a scenic ride in a new area. I invited a bunch of friends to come along and eventually got an email list going.\" Their first group ride dates back to September 2008. \u003c/p>\n\u003cp>\"Tour de Biere's always memorable because we often get a great mix of people. Some learn about it through the [East Bay] Bicycle Coalition who ride often but don't know the beer riches they have in the backyard. We also get the Beer Week beer nerds who haven't ridden in months/years and it's great to see them realize that cycling is a viable transportation option.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56928\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56927\">\u003c/a>\u003c/p>\n\u003cp>The Grand Cru's monthly rides vary in distance between 5 and 30 miles depending on proximity to a brewery and weather conditions -- although the rides continue rain or shine, and bad weather doesn't necessarily deter folks from venturing out for beer. \u003c/p>\n\u003cp>Phillip Yip, another co-founder, described one of his most memorable outings. \"Despite having the worst weather for one of our rides, it somehow was our most-attended ride. My girlfriend and I decided to go for extra points and decided to add a loop through Occidental. To get there, we climbed Joy Road -- which was the Worst Name Ever for a road that was a wet and miserable climb with a bunch of false summits. But now it's a funny story. I'm amazed that my cell phone still worked after that ride. People weren't happy during the ride but everybody was in a good mood at \u003ca href=\"http://russianriverbrewing.com/\" target=\"_blank\">Russian River Brewing\u003c/a> afterward.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56911\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56913\">\u003c/a>\u003c/p>\n\u003cp>Linden Street Brewery is a perfect spot for parties, and I've written about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">their popular pig roasts\u003c/a> in the past which they've co-hosted with \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>. They're in the midst of expanding their space, and a beer garden, restaurant and wine tasting room are currently under construction. Linden is aiming to have everything open by July 1st, so for now, they're holding their tastings right out of their brewery. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56912\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56895\">\u003c/a>\u003c/p>\n\u003cp>Andrew Ritter, the lead brewer and manager, provided a flight of \u003ca href=\"http://www.lindenbeer.com/beers.html\" target=\"_blank\">Linden's offerings\u003c/a>: Town Lager, Black Lager, Red Lager and his personal favorite, the Common Lager. \u003c/p>\n\u003cfigure id=\"attachment_56893\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\" alt=\"Bikers\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here's two Tour de Biere riders enjoying the Town Lager.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.eltacobike.com/\" target=\"_blank\">El Taco Bike\u003c/a> also made an lunch time appearance and served up chorizo and pork tacos from its bicycle cart.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\" alt=\"El Taco Bike\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56906\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\" alt=\"Tacos\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56930\">\u003c/a>\u003c/p>\n\u003cp>Our third stop was the Berkeley outpost of the Austrian company \u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\" alt=\"Trumer\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-56948\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\" alt=\"Bike Parking at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56935\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\" alt=\"Trumer Employees\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56946\">\u003c/a>\u003c/p>\n\u003cp>The Production Manager, Jeff Eaton, gave us a tour of their expansive facilities. They produce only one beer: a light, 4.9% abv German-style pilsner. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\" alt=\"Jeff at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56938\">\u003c/a>\u003c/p>\n\u003cp>Their impressive in-house bottling facility can label up to 370 bottles a minute. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\" alt=\"Bottling\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56936\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\" alt=\"Kegs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56939\">\u003c/a>\u003c/p>\n\u003cp>Then it was time to unwind in their posh tasting room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\" alt=\"Serving up Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56937\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\" alt=\"Trumer Group\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56947\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\" alt=\"Alfie and Lisa\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56934\">\u003c/a>\u003c/p>\n\u003cp>The last stop on the tour was the \u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>; unfortunately, I couldn't stay for the final set of tastings. Although after a full afternoon of sampling beers and pedaling in the sunshine, I don't think I had any more room for another round. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\" alt=\"Pyramid\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56942\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\" alt=\"Pyramid Brewing\" width=\"1000\" height=\"707\" class=\"alignnone size-full wp-image-56941\">\u003c/a>\u003c/p>\n\u003cp>This year's Tour de Biere sold out within 48 hours, and there was a waiting list with over 80 people. Israel, Colin and Phillip hope to expand the event to accommodate more participants next year and to increase support for the East Bay Bicycle Coalition. \u003c/p>\n\u003cp>I had a wonderful time with The Grand Cru group today, and I highly recommend joining them for one of their well-organized, pedal-powered adventures. I'm already looking forward to 2014's Tour!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\" alt=\"Riding-2\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56943\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>To learn more about The Grand Cru's monthly beer rides, visit their \u003ca href=\"www.thegrandcru.org\" target=\"_blank\">blog\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/thegrandcru\" target=\"_blank\">The Grand Cru\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheGrandCru\" target=\"_blank\">@TheGrandCru\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/maps/WuOOO\" target=\"_blank\">map\u003c/a> (detailed directions \u003ca href=\"http://drinkdrakes.com/site/find-drake%E2%80%99s/\" target=\"_blank\">here\u003c/a>)\u003cbr>\nThe Brewery\u003cbr>\n1933 Davis Street, Building 177\u003cbr>\nSan Leandro, CA\u003cbr>\nPh: 510-568-BREW\u003c/p>\n\u003cp>Hours: Mon.-Wed. 3-9PM; Thurs. 12-9PM; Fri.-Sat. 12-10PM; Sun. 12-7PM\u003cbr>\n(First Fridays: 12-4pm full service, 4pm-6pm to-go & retail only)\u003c/p>\n\u003cp>Tour info \u003ca href=\"http://drinkdrakes.com/the-brewery/tour/\">here\u003c/a>. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003c/strong>\u003cbr>\nAddress: 95 Linden Street \u003ca href=\"http://goo.gl/maps/PVVFk\" target=\"_blank\">map\u003c/a>\u003cbr>\nSuite 7/8 (at W. Embarcadero)\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-251-8898\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nThurs.-Fri.: 5-9PM\u003cbr>\nSat.-Sun.: Noon-5PM\u003cbr>\nFood served most days, tours for small groups and individuals by appointment. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Linden-Street-Brewery/85713982704\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LindenStBrew/\" target=\"_blank\">@LindenStBrew\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>\u003c/strong>\u003cbr>\nAddress: 1404 4th St. \u003ca href=\"http://goo.gl/maps/0wyxR\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-526-1160\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nTours are offered at Trumer Brauerei Berkeley Monday through Friday at 3:15pm. Reservations are recommended. Please email tours@trumerbrauerei.com or call for more infor and to make a reservation.\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/TrumerPilsUSA\" target=\"_blank\">Trumer Pils USA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrumerPilsUSA\" target=\"_blank\">@TrumerPilsUSA\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>\u003c/strong>\u003cbr>\nAddress: 901 Gilman Street \u003ca href=\"http://goo.gl/maps/iXW76\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-528-9880\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nMon.-Thurs. 11:30-10:00PM\u003cbr>\nFri. 11:30-11:00PM\u003cbr>\nSat. 11:30-11:00PM\u003cbr>\nSun. 11:30-10:00PM\u003c/p>\n\u003cp>Tours are held everyday at 4:00pm, and last appx. 45 minutes long. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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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"tagline": "Art is where you find it",
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"soldout": {
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"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
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"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
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