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"disqusTitle": "Cheese Expert Laura Werlin Talks about Seasonality, Books and Travel",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\">\u003cimg class=\"alignnone size-full wp-image-48117\" title=\"Laura Werlin. Photo courtesy of Maren Caruso\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\" alt=\"Laura Werlin. Photo courtesy of Maren Caruso\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Laura Werlin. Photo courtesy of Maren Caruso\u003c/em>\u003c/p>\n\u003cp>Perhaps the best way to get a hold of cheese expert Laura Werlin is first checking her \u003ca href=\"https://twitter.com/cheezelady\">Twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Laura-Werlin/108896749140707\">Facebook\u003c/a> accounts to find out which city or country she’s in. Werlin is a one-woman show in cheese and spends her time speaking, researching, cooking, writing, and teaching. You may have seen her talking about cheese in a down to earth, knowledgeable yet fun style on CNN, QVC, the Martha Stewart Show, the CBS Early Show or \u003ca href=\"http://www.chow.com/search?query=laura+werlin&type=\">CHOW.com\u003c/a>; her written work pops up nationally in Food & Wine, Fine Cooking, Saveur, and Cooking Light magazines.\u003c/p>\n\u003cp>Werlin’s forays to industry conferences keep her up to date on the latest and greatest in cheese. She has written five cheese-centric books and nabbed a James Beard award for \u003ca href=\"http://laurawerlin.com/The-All-American-Cheese-and-Wine-Book\">The All American Cheese and Wine Book\u003c/a>. Her sixth book \u003ca href=\"http://www.barnesandnoble.com/w/mac-cheese-please-laura-werlin/1111938316\">Mac & Cheese, Please!\u003c/a> will be released at the end of the year. Werlin is an instructor at \u003ca href=\"http://www.cheeseschoolsf.com/\">The Cheese School of San Francisco\u003c/a>, and will be teaching an American cheese class there on October 9th.\u003c/p>\n\u003cp>Ever since I signed up for cooking school in San Francisco in 2000, I’ve seen how Werlin’s professional work is often brought up in discussions about cheese. I was curious to know how exactly she got into working full-time with cheese. (Doesn’t it sound like a fun job?) We first worked together indirectly when I supplied her with volunteers for a cooking demo when I was an Event Manager for SF Chefs in 2010. Last year, I did paid content work for her website. For this Bay Area Bites piece, I interviewed Werlin via telephone and email. Her comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve been a cheese expert since 2000, but what got you into cheese?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I studied Mass Communications at Cal with the dream of being on TV news. I worked at KRON news and bounced around in the news. Then I got a job in the field in Bakersfield. Later at KPIX I was the assignment manager and would figure out what to assign to reporters. I ended my time at KGO as a field producer for women in business, where I went out and interviewed people. TV news was my love and I did my best to do stories on food and wine people because that was also my love. After many years in the TV news business, I decided I was tired of it so I struck out to be a food writer. I ended up getting a couple of general food articles published that had nothing to do with cheese.\u003c/p>\n\u003cp>I feel like cheese found me. I wasn’t looking for a subject, and cheese found me. The first story was my book, where I got inspired to write about cheese. I knew instantly that my subject would be cheese. I’ve been lucky and had a charmed life as an author. I found an agent who found a publisher who liked the idea of a book on American cheese by an unknown author. That’s when my first book came out \u003ca href=\"http://www.amazon.com/The-American-Cheese-Laura-Werlin/dp/1556709900\">The New American Cheese\u003c/a>.\u003c/p>\n\u003cp>The way you become an expert is to write a book about it. I didn’t come to cheese because I knew about it. It was something I was very passionate about but I knew nothing about it. In the course of writing it, that was when I started really learning about it. And the learning never stopped.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about cheese? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I get a lot of info at the cheese counter. It almost doesn’t matter where that is: a cheese shop, a Whole Foods…. If something looks intriguing, I buy it.\u003c/p>\n\u003cp>There’s one book that I think is great called Mastering Cheese by \u003ca href=\"http://www.maxmccalman.com/\">Max McMalman\u003c/a> who is Maître Fromager in New York. Also I go to conferences and get information there.\u003c/p>\n\u003cp>I took a trip to Holland to learn about Dutch cheese. I go to farms as much as possible but ironically with my travel schedule being what it is, I do that less and less.\u003c/p>\n\u003cp>Often I will call a cheese maker. There isn’t one way -- you just learn about it. I like a book called \u003ca href=\"http://www.amazon.com/Growing-Farmer-Learned-Live-Land/dp/0393070859\">Growing a Farmer\u003c/a> and it’s the story of how Kurt Timmermeister came to be a cheese maker. He was an unlikely person from Vashon Island for that to happen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Earlier this month, you were at the \u003ca href=\"http://www.lafw.com/\">Los Angeles Food & Wine Festival\u003c/a>. Events and travel make up much of your work. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I do travel for cheese, that’s for sure. This is the second year for me at the LA Food & Wine Fest. That’s indicative of a lot of what I do. For the \u003ca href=\"http://www.foodandwine.com/classic\">Food & Wine Classic at Aspen\u003c/a>, this is my 7th year. I do the \u003ca href=\"http://corporate.sobefest.com/\">South Beach Wine and Food Festival\u003c/a> and The \u003ca href=\"http://www.santafewineandchile.org/\">Santa Fe Wine & Chile Fiesta\u003c/a>, which is in its 21st year.\u003c/p>\n\u003cp>In between I always wonder what I do each day. I’m never doing anything fun or frivolous. I consider myself an educator basically making cheese fun and psychologically accessible. People are wary and they buy the same cheese. They feel like there’s a right and wrong and they get hung up on that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you think pronunciation has something to do with people’s fear... similar to not ordering wine because you’re not sure how to say it to the waiter?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I think it’s a foreign word and I do the same thing with imported wine. With cheese, it’s more being afraid that it’s foreign and they’re not going to like it. I wouldn’t call us Americans a courageous lot. There has to be some familiarity or someone close by who can vouch for it. When you have cheeses that are like the gym socks that you haven’t washed -- it’s counterintuitive. Never mind that it can be transcendent to eat that gym sock cheese.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I can’t say that I have any mentors. What I would say is the thing that has motivated me all along are the cheese makers themselves. When I used to go to the old farmers' market before it came the ferry building, I made a beeline to the cheese makers. I loved talking to them and I loved what they do and I still feel that way. They’re my inspiration.\u003c/p>\n\u003cp>They are not mentors but people I was inspired early on by are \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> and \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> because I met them at McEvoy Olive oil and I was at their table. I was familiar but I thought they were a God and Goddess and I just wanted to be like them. [Laughs.] Hasn’t happened but it’s an inspiration.\u003c/p>\n\u003cp>What impressed me was they were really accessible as people and they were so quietly confident. They knew their stuff. Particularly in this day and age, anyone can call themselves a cook. It mattered to them. Don't get me wrong I think food TV is great -- and PBS is a pioneer. Like anything that gets popular, it gets dumbed down and it’s hard to ferret out who’s good at what they do and who’s good at being on television.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of cheese in the Bay Area? Where are we with cheese knowledge and cheese appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> We're more sophisticated than the rest of the country. No matter what neighborhood you live in, it's near a cheese shop or a Whole Foods. Also, we're just down the road from Pt. Reyes and see the cheese made at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. We have access to the cheese makers. That’s helpful in breaking down the intimidation factor and helps increase our desire to include cheese in our every day lives.\u003c/p>\n\u003cp>We have a lot of farmers’ markets and that’s a great leveling opportunity. It’s a chance to taste cheese from the cheese maker.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What cheeses are good for September -- at home and for picnics?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> Cheese ages at different rates. Sometimes a cheese made in last September is coming ripe in this September. You have a year-old cheese that could be great fun. I like a cheese called \u003ca href=\"http://www.uplandscheese.com/cheese.html\">Pleasant Ridge Reserve\u003c/a> anywhere in the 12-14 month range. Sometimes, you need to be looking back a year. Ask the cheese monger, “What was made last year, what’s good now?”\u003c/p>\n\u003cp>Also you’ve had the entire spring and summer where there are cheeses like a fresh chevre. Or try a sheep milk ricotta from \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> that is awesome.\u003c/p>\n\u003cp>Or cheese from June and July are coming to perfection. It’s a little bit of looking back and using your cheese monger as help.\u003c/p>\n\u003cp>If it’s hot, I tend to go for a lighter cheese like \u003ca href=\"http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html\">Humboldt Fog\u003c/a> which is creamy and delicious. Maybe don't go for a bandage wrapped cheddar. During the day that wouldn’t be my go-to cheese. In the end what you want to surround yourself with is a variety of maybe three cheeses from different milks.\u003c/p>\n\u003cp>Specifically for September, go for sheep and goats milk that are less changed. They start drying up later in the fall. If you want something fresh and seasonal, our cows here have opposite seasons. The grasses out in February then dry up in summertime. It’s okay because there’s still grass. Cows milk cheese made in February or March may be particularly delicious from California.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> It’s not really a guilty pleasure but I’m totally in love with beef jerky. I can’t tell you why. There’s the texture and the flavor and it’s often like ingesting leather.\u003c/p>\n\u003cp>I’m a big peanut butter fan and will eat a \u003ca href=\"http://www.hersheys.com/reeses/products.aspx#/REESE'S-Peanut-Butter-Cups\">Reese’s\u003c/a> anytime.\u003c/p>\n\u003cp>I’ve never met a potato chip I don't like. I’m more of a salty girl than a sweet one, although I try to be sweet!\u003c/p>\n\u003cp>\u003ca href=\"http://www.chow.com/food-news/55147/how-to-make-grilled-cheese-with-laura-werlin/\">\u003cstrong>How to Make Grilled Cheese with Laura Werlin\u003c/strong>\u003c/a> (CHOW)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"270\">\u003cparam name=\"movie\" value=\"http://canstatic.cbs.com/chrome/canplayer.swf?pid=BL1Igbf5Fw6g&partner=chow&gen=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed width=\"480\" height=\"270\" src=\"http://canstatic.cbs.com/chrome/canplayer.swf?pid=BL1Igbf5Fw6g&partner=chow&gen=1\" allowfullscreen=\"true\" allowscriptaccess=\"always\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Laura Werlin, who is an award-winning cheese educator, author and expert who lives in San Francisco when she’s not on the road. Werlin dishes on the best questions to ask at the cheese counter and shares why she got into cheese back in 2000 after a news media career path.",
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"description": "Mary Ladd interviews Laura Werlin, who is an award-winning cheese educator, author and expert who lives in San Francisco when she’s not on the road. Werlin dishes on the best questions to ask at the cheese counter and shares why she got into cheese back in 2000 after a news media career path.",
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"headline": "Cheese Expert Laura Werlin Talks about Seasonality, Books and Travel",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\">\u003cimg class=\"alignnone size-full wp-image-48117\" title=\"Laura Werlin. Photo courtesy of Maren Caruso\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/400BABLauraWerlin.jpg\" alt=\"Laura Werlin. Photo courtesy of Maren Caruso\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Laura Werlin. Photo courtesy of Maren Caruso\u003c/em>\u003c/p>\n\u003cp>Perhaps the best way to get a hold of cheese expert Laura Werlin is first checking her \u003ca href=\"https://twitter.com/cheezelady\">Twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Laura-Werlin/108896749140707\">Facebook\u003c/a> accounts to find out which city or country she’s in. Werlin is a one-woman show in cheese and spends her time speaking, researching, cooking, writing, and teaching. You may have seen her talking about cheese in a down to earth, knowledgeable yet fun style on CNN, QVC, the Martha Stewart Show, the CBS Early Show or \u003ca href=\"http://www.chow.com/search?query=laura+werlin&type=\">CHOW.com\u003c/a>; her written work pops up nationally in Food & Wine, Fine Cooking, Saveur, and Cooking Light magazines.\u003c/p>\n\u003cp>Werlin’s forays to industry conferences keep her up to date on the latest and greatest in cheese. She has written five cheese-centric books and nabbed a James Beard award for \u003ca href=\"http://laurawerlin.com/The-All-American-Cheese-and-Wine-Book\">The All American Cheese and Wine Book\u003c/a>. Her sixth book \u003ca href=\"http://www.barnesandnoble.com/w/mac-cheese-please-laura-werlin/1111938316\">Mac & Cheese, Please!\u003c/a> will be released at the end of the year. Werlin is an instructor at \u003ca href=\"http://www.cheeseschoolsf.com/\">The Cheese School of San Francisco\u003c/a>, and will be teaching an American cheese class there on October 9th.\u003c/p>\n\u003cp>Ever since I signed up for cooking school in San Francisco in 2000, I’ve seen how Werlin’s professional work is often brought up in discussions about cheese. I was curious to know how exactly she got into working full-time with cheese. (Doesn’t it sound like a fun job?) We first worked together indirectly when I supplied her with volunteers for a cooking demo when I was an Event Manager for SF Chefs in 2010. Last year, I did paid content work for her website. For this Bay Area Bites piece, I interviewed Werlin via telephone and email. Her comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve been a cheese expert since 2000, but what got you into cheese?\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>Werlin:\u003c/strong> I studied Mass Communications at Cal with the dream of being on TV news. I worked at KRON news and bounced around in the news. Then I got a job in the field in Bakersfield. Later at KPIX I was the assignment manager and would figure out what to assign to reporters. I ended my time at KGO as a field producer for women in business, where I went out and interviewed people. TV news was my love and I did my best to do stories on food and wine people because that was also my love. After many years in the TV news business, I decided I was tired of it so I struck out to be a food writer. I ended up getting a couple of general food articles published that had nothing to do with cheese.\u003c/p>\n\u003cp>I feel like cheese found me. I wasn’t looking for a subject, and cheese found me. The first story was my book, where I got inspired to write about cheese. I knew instantly that my subject would be cheese. I’ve been lucky and had a charmed life as an author. I found an agent who found a publisher who liked the idea of a book on American cheese by an unknown author. That’s when my first book came out \u003ca href=\"http://www.amazon.com/The-American-Cheese-Laura-Werlin/dp/1556709900\">The New American Cheese\u003c/a>.\u003c/p>\n\u003cp>The way you become an expert is to write a book about it. I didn’t come to cheese because I knew about it. It was something I was very passionate about but I knew nothing about it. In the course of writing it, that was when I started really learning about it. And the learning never stopped.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about cheese? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I get a lot of info at the cheese counter. It almost doesn’t matter where that is: a cheese shop, a Whole Foods…. If something looks intriguing, I buy it.\u003c/p>\n\u003cp>There’s one book that I think is great called Mastering Cheese by \u003ca href=\"http://www.maxmccalman.com/\">Max McMalman\u003c/a> who is Maître Fromager in New York. Also I go to conferences and get information there.\u003c/p>\n\u003cp>I took a trip to Holland to learn about Dutch cheese. I go to farms as much as possible but ironically with my travel schedule being what it is, I do that less and less.\u003c/p>\n\u003cp>Often I will call a cheese maker. There isn’t one way -- you just learn about it. I like a book called \u003ca href=\"http://www.amazon.com/Growing-Farmer-Learned-Live-Land/dp/0393070859\">Growing a Farmer\u003c/a> and it’s the story of how Kurt Timmermeister came to be a cheese maker. He was an unlikely person from Vashon Island for that to happen.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Earlier this month, you were at the \u003ca href=\"http://www.lafw.com/\">Los Angeles Food & Wine Festival\u003c/a>. Events and travel make up much of your work. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I do travel for cheese, that’s for sure. This is the second year for me at the LA Food & Wine Fest. That’s indicative of a lot of what I do. For the \u003ca href=\"http://www.foodandwine.com/classic\">Food & Wine Classic at Aspen\u003c/a>, this is my 7th year. I do the \u003ca href=\"http://corporate.sobefest.com/\">South Beach Wine and Food Festival\u003c/a> and The \u003ca href=\"http://www.santafewineandchile.org/\">Santa Fe Wine & Chile Fiesta\u003c/a>, which is in its 21st year.\u003c/p>\n\u003cp>In between I always wonder what I do each day. I’m never doing anything fun or frivolous. I consider myself an educator basically making cheese fun and psychologically accessible. People are wary and they buy the same cheese. They feel like there’s a right and wrong and they get hung up on that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you think pronunciation has something to do with people’s fear... similar to not ordering wine because you’re not sure how to say it to the waiter?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I think it’s a foreign word and I do the same thing with imported wine. With cheese, it’s more being afraid that it’s foreign and they’re not going to like it. I wouldn’t call us Americans a courageous lot. There has to be some familiarity or someone close by who can vouch for it. When you have cheeses that are like the gym socks that you haven’t washed -- it’s counterintuitive. Never mind that it can be transcendent to eat that gym sock cheese.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> I can’t say that I have any mentors. What I would say is the thing that has motivated me all along are the cheese makers themselves. When I used to go to the old farmers' market before it came the ferry building, I made a beeline to the cheese makers. I loved talking to them and I loved what they do and I still feel that way. They’re my inspiration.\u003c/p>\n\u003cp>They are not mentors but people I was inspired early on by are \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> and \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> because I met them at McEvoy Olive oil and I was at their table. I was familiar but I thought they were a God and Goddess and I just wanted to be like them. [Laughs.] Hasn’t happened but it’s an inspiration.\u003c/p>\n\u003cp>What impressed me was they were really accessible as people and they were so quietly confident. They knew their stuff. Particularly in this day and age, anyone can call themselves a cook. It mattered to them. Don't get me wrong I think food TV is great -- and PBS is a pioneer. Like anything that gets popular, it gets dumbed down and it’s hard to ferret out who’s good at what they do and who’s good at being on television.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of cheese in the Bay Area? Where are we with cheese knowledge and cheese appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> We're more sophisticated than the rest of the country. No matter what neighborhood you live in, it's near a cheese shop or a Whole Foods. Also, we're just down the road from Pt. Reyes and see the cheese made at \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. We have access to the cheese makers. That’s helpful in breaking down the intimidation factor and helps increase our desire to include cheese in our every day lives.\u003c/p>\n\u003cp>We have a lot of farmers’ markets and that’s a great leveling opportunity. It’s a chance to taste cheese from the cheese maker.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What cheeses are good for September -- at home and for picnics?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> Cheese ages at different rates. Sometimes a cheese made in last September is coming ripe in this September. You have a year-old cheese that could be great fun. I like a cheese called \u003ca href=\"http://www.uplandscheese.com/cheese.html\">Pleasant Ridge Reserve\u003c/a> anywhere in the 12-14 month range. Sometimes, you need to be looking back a year. Ask the cheese monger, “What was made last year, what’s good now?”\u003c/p>\n\u003cp>Also you’ve had the entire spring and summer where there are cheeses like a fresh chevre. Or try a sheep milk ricotta from \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> that is awesome.\u003c/p>\n\u003cp>Or cheese from June and July are coming to perfection. It’s a little bit of looking back and using your cheese monger as help.\u003c/p>\n\u003cp>If it’s hot, I tend to go for a lighter cheese like \u003ca href=\"http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html\">Humboldt Fog\u003c/a> which is creamy and delicious. Maybe don't go for a bandage wrapped cheddar. During the day that wouldn’t be my go-to cheese. In the end what you want to surround yourself with is a variety of maybe three cheeses from different milks.\u003c/p>\n\u003cp>Specifically for September, go for sheep and goats milk that are less changed. They start drying up later in the fall. If you want something fresh and seasonal, our cows here have opposite seasons. The grasses out in February then dry up in summertime. It’s okay because there’s still grass. Cows milk cheese made in February or March may be particularly delicious from California.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Werlin:\u003c/strong> It’s not really a guilty pleasure but I’m totally in love with beef jerky. I can’t tell you why. There’s the texture and the flavor and it’s often like ingesting leather.\u003c/p>\n\u003cp>I’m a big peanut butter fan and will eat a \u003ca href=\"http://www.hersheys.com/reeses/products.aspx#/REESE'S-Peanut-Butter-Cups\">Reese’s\u003c/a> anytime.\u003c/p>\n\u003cp>I’ve never met a potato chip I don't like. I’m more of a salty girl than a sweet one, although I try to be sweet!\u003c/p>\n\u003cp>\u003ca href=\"http://www.chow.com/food-news/55147/how-to-make-grilled-cheese-with-laura-werlin/\">\u003cstrong>How to Make Grilled Cheese with Laura Werlin\u003c/strong>\u003c/a> (CHOW)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "San Francisco Street Food Festival 2012: Photo Slideshow",
"title": "San Francisco Street Food Festival 2012: Photo Slideshow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>View a photo slideshow from \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>'s 4th annual \u003ca href=\"http://www.sfstreetfoodfest.com\">San Francisco Street Food Festival\u003c/a> which took place on Saturday, August 18 in the Mission District.\u003c/p>\n\u003cp>\u003cem>Click on images to view full-sized photos.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO STREET FOOD FESTIVAL\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\" alt=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" title=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47868\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001-125x125.jpg\" alt=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000-125x125.jpg\" alt=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000-125x125.jpg\" alt=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1-125x125.jpg\" alt=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47873\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000-125x125.jpg\" alt=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47878\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000-125x125.jpg\" alt=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47880\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000-125x125.jpg\" alt=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" title=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47885\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001-125x125.jpg\" alt=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" title=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47888\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/maite-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/maite-catering1000.jpg\" alt=\"Maite Catering. Photo: Wendy Goodfriend\" title=\"Maite Catering. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47890\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000-125x125.jpg\" alt=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" title=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime-125x125.jpg\" alt=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" title=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000-125x125.jpg\" alt=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" title=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47898\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a-125x125.jpg\" alt=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" title=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47958\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a-125x125.jpg\" alt=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" title=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47900\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000-125x125.jpg\" alt=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" title=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000-125x125.jpg\" alt=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" title=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000-125x125.jpg\" alt=\"Wise Sons Babka. Photo: Wendy Goodfriend\" title=\"Wise Sons Babka. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47905\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\" alt=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" title=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47907\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600-125x125.jpg\" alt=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" title=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a-125x125.jpg\" alt=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" title=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000-125x125.jpg\" alt=\"World Peached. Photo: Wendy Goodfriend\" title=\"World Peached. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47916\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000-125x125.jpg\" alt=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" title=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47918\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000-125x125.jpg\" alt=\"Osha Thai. Photo: Wendy Goodfriend\" title=\"Osha Thai. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47920\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000-125x125.jpg\" alt=\"Wise Sons Deli. Photo: Wendy Goodfriend\" title=\"Wise Sons Deli. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47914\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000-125x125.jpg\" alt=\"La Victoria Bakery. Photo: Wendy Goodfriend\" title=\"La Victoria Bakery. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47923\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a-125x125.jpg\" alt=\"La Torta Gorda. Photo: Wendy Goodfriend\" title=\"La Torta Gorda. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\" alt=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" title=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47927\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000-125x125.jpg\" alt=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" title=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47929\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47933\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000-125x125.jpg\" alt=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" title=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47934\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47935\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000-125x125.jpg\" alt=\"Tablehopper. Photo: Wendy Goodfriend\" title=\"Tablehopper. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47938\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000-125x125.jpg\" alt=\"Lalis Catering. Photo: Wendy Goodfriend\" title=\"Lalis Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47939\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001-125x125.jpg\" alt=\"Omnivore Books. Photo: Wendy Goodfriend\" title=\"Omnivore Books. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47940\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a-125x125.jpg\" alt=\"Brass Knuckle. Photo: Wendy Goodfriend\" title=\"Brass Knuckle. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47941\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001-125x125.jpg\" alt=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" title=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47943\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000-125x125.jpg\" alt=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" title=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47944\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000-125x125.jpg\" alt=\"Good Eggs photo op. Photo: Wendy Goodfriend\" title=\"Good Eggs photo op. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47945\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001-125x125.jpg\" alt=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" title=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47948\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Read a recap\u003c/a> of the SF Street Food Fest and La Cocina's First Ever San Francisco Night Market which took place at the Alemany Farmers' Market on Friday, August 17.\u003c/p>\n\n",
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"excerpt": "View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival which took place on Saturday, August 18 in the Mission District.\r\n",
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"description": "View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival which took place on Saturday, August 18 in the Mission District.\r\n",
"title": "San Francisco Street Food Festival 2012: Photo Slideshow | KQED",
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"headline": "San Francisco Street Food Festival 2012: Photo Slideshow",
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"slug": "san-francisco-street-food-festival-2012-photo-slideshow",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>View a photo slideshow from \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>'s 4th annual \u003ca href=\"http://www.sfstreetfoodfest.com\">San Francisco Street Food Festival\u003c/a> which took place on Saturday, August 18 in the Mission District.\u003c/p>\n\u003cp>\u003cem>Click on images to view full-sized photos.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO STREET FOOD FESTIVAL\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\" alt=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" title=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47868\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001-125x125.jpg\" alt=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000-125x125.jpg\" alt=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000-125x125.jpg\" alt=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1-125x125.jpg\" alt=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47873\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000-125x125.jpg\" alt=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47878\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000-125x125.jpg\" alt=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47880\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000-125x125.jpg\" alt=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" title=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47885\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001-125x125.jpg\" alt=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" title=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47888\">\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/24/2012/08/maite-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/maite-catering1000.jpg\" alt=\"Maite Catering. Photo: Wendy Goodfriend\" title=\"Maite Catering. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47890\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000-125x125.jpg\" alt=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" title=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime-125x125.jpg\" alt=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" title=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000-125x125.jpg\" alt=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" title=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47898\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a-125x125.jpg\" alt=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" title=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47958\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a-125x125.jpg\" alt=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" title=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47900\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000-125x125.jpg\" alt=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" title=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000-125x125.jpg\" alt=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" title=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000-125x125.jpg\" alt=\"Wise Sons Babka. Photo: Wendy Goodfriend\" title=\"Wise Sons Babka. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47905\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\" alt=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" title=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47907\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600-125x125.jpg\" alt=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" title=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a-125x125.jpg\" alt=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" title=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000-125x125.jpg\" alt=\"World Peached. Photo: Wendy Goodfriend\" title=\"World Peached. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47916\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000-125x125.jpg\" alt=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" title=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47918\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000-125x125.jpg\" alt=\"Osha Thai. Photo: Wendy Goodfriend\" title=\"Osha Thai. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47920\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000-125x125.jpg\" alt=\"Wise Sons Deli. Photo: Wendy Goodfriend\" title=\"Wise Sons Deli. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47914\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000-125x125.jpg\" alt=\"La Victoria Bakery. Photo: Wendy Goodfriend\" title=\"La Victoria Bakery. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47923\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a-125x125.jpg\" alt=\"La Torta Gorda. Photo: Wendy Goodfriend\" title=\"La Torta Gorda. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\" alt=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" title=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47927\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000-125x125.jpg\" alt=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" title=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47929\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47933\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000-125x125.jpg\" alt=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" title=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47934\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47935\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000-125x125.jpg\" alt=\"Tablehopper. Photo: Wendy Goodfriend\" title=\"Tablehopper. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47938\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000-125x125.jpg\" alt=\"Lalis Catering. Photo: Wendy Goodfriend\" title=\"Lalis Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47939\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001-125x125.jpg\" alt=\"Omnivore Books. Photo: Wendy Goodfriend\" title=\"Omnivore Books. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47940\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a-125x125.jpg\" alt=\"Brass Knuckle. Photo: Wendy Goodfriend\" title=\"Brass Knuckle. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47941\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001-125x125.jpg\" alt=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" title=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47943\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000-125x125.jpg\" alt=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" title=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47944\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000-125x125.jpg\" alt=\"Good Eggs photo op. Photo: Wendy Goodfriend\" title=\"Good Eggs photo op. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47945\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001-125x125.jpg\" alt=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" title=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47948\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Read a recap\u003c/a> of the SF Street Food Fest and La Cocina's First Ever San Francisco Night Market which took place at the Alemany Farmers' Market on Friday, August 17.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Night Market + SF Street Food Festival",
"title": "Night Market + SF Street Food Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\" alt=\"people socializing at Night Market. photo: Wendy Goodfriend\" title=\"people socializing at Night Market. photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47751\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001-125x125.jpg\" alt=\"Signage. Photo: Wendy Goodfriend\" title=\"Signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47790\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000-125x125.jpg\" alt=\"People eating at the Night Market. Photo: Wendy Goodfriend\" title=\"People eating at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47747\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000-125x125.jpg\" alt=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" title=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47787\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001-125x125.jpg\" alt=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47794\">\u003c/a>\u003cbr>\n\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>Click on images to view full-sized photos and activate the slideshow.\u003c/em>\u003c/p>\n\u003cp>\"This is what we thought the first festival would be like,\" said \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a> executive director Caleb Zigas at Friday's \u003ca href=\"http://www.sfstreetfoodfest.com/night_market.php\">Night Market\u003c/a>, looking out at the mellow, well-fed clusters of friends and foodies strolling from booth to booth, bourbon hot toddies in hand, through the latest addition to the now four-year-old \u003ca href=\"http://www.sfstreetfoodfest.com\">SF Street Food Festival\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\" alt=\"Caleb Zigas\" title=\"Caleb Zigas\" width=\"540\" class=\"alignnone size-full wp-image-47745\">\u003c/a>\u003cbr>\n \u003cem>La Cocina executive director Caleb Zigas.\u003c/em>\u003c/p>\n\u003cp>He was being honest, if a little rueful, and everyone around him laughed. That first two-block festival in 2009 was planned as a cheerful neighborhood celebration of La Cocina's newly legit food vendors and entrepreneurs. Instead, thousands of people showed up, which led to endless lines, grumpy neighbors, and a lot of cranky press in the blogosphere. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In planning for this year, Zigas and his staff (supported by a large, dedicated crew of volunteers) took the lessons of the past four years to heart. Saturday's daytime food fest, now stretching across six blocks of Folsom Street, with additional space in parks, parking lots, and side streets along the way, was remarkably well-organized. Long lines for the most popular booths, sure, but most of the businesses were smoothly oiled machines by now, with lots of hands behind the counter and a well-practiced flow. (As well they should be, given that some of same vendors had just served similar menus to even bigger crowds at last weekend's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>.)\u003c/p>\n\u003cp>But back to the Night Market. Held at the site of the Alemany Farmers' Market at the southern edge of Bernal Heights from 6 to 9pm, the market was much more casual event, with lots of space, 26 vendors, and almost no lines (except, of course, for beer). Vendors were tucked into the concrete stalls used on Saturday mornings by the farmers' market, most decorated only with handmade signs and a relaxed attitude. Since the whole market was fenced off for the event, market-goers could walk from booth to booth sipping their drinks, including icy mint juleps and spiced hot toddies by \u003ca href=\"http://www.ryeontheroad.com\">Rye on the Road\u003c/a>, rather than being corralled into a drinkers'-only beer garden. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\" alt=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" title=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47763\">\u003c/a>\u003cbr>\n\u003cem>Line for cocktails at RYE.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\" alt=\"Crew making cocktails. Photo: Wendy Goodfriend\" title=\"Crew making cocktails. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47797\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\" alt=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" title=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47783\">\u003c/a>\u003cbr>\n\u003cem>Icy Mint Julep cocktail.\u003c/em>\u003c/p>\n\u003cp>This being summer in San Francisco (ah, Fogust, our other winter month), chilly winds whipped through the crowds, making the scattered heat lamps and fleecy blue blankets on offer very welcome. (\u003ca href=\"http://www.jardiniere.com\">Jardiniere\u003c/a>, slumming it with burgers and fries, put out a big bowl of matchboxes, which we were tempted to ignite and huddle over for warmth, \u003ca href=\"http://www.youtube.com/watch?v=yUSzQBaWq0Q\">Little Match Girl\u003c/a>-style.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\" alt=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" title=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47755\">\u003c/a>\u003cbr>\n\u003cem>Night Market patrons wearing Snuggie-like attire.\u003c/em>\u003c/p>\n\u003cp>Smart vendors offered steaming tubs of soup: tomatoey rice noodle broth with bits of crab omelette and water spinach at \u003ca href=\"http://www.soupjunkiesf.com\">Soup Junkie\u003c/a>; pungently spiced, coconut-based Malaysian laksa with curls of veal brain from \u003ca href=\"http://www.azalinas.com/\">Azalina's\u003c/a>, big enough for two; and our favorite, \u003ca href=\"http://www.huaracheloco.com\">El Huarache Loco\u003c/a>'s spicy, warm-you-through birria, a goat-filled broth served in a flowered terra cotta cup with a shredded lamb taco on the side. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\" alt=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47776\">\u003c/a>\u003cbr>\n\u003cem>Birria from El Huarache Loco.\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\" alt=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" title=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47767\">\u003c/a>\u003cbr>\n\u003cem>Lamb taco from El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\" alt=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47774\">\u003c/a>\u003cbr>\n\u003cem>Veronica Salazar, owner of El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>El Huarache Loco is one of La Cocina's particular success stories. Born in Mexico City to a restaurant-owning family, Veronica Salazar, owner of El Huarache Loco joined La Cocina's incubator program in 2005, and now has 22 employees and her own restaurant in the Marin Country Mart in Larkspur.\u003c/p>\n\u003cp>But the big buzz was the Boss Hog, a belly-busting sandwich created by the Bone and Gristle Boys, a.k.a. Ryan Farr of \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a> and three-time \u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a> winner Matt Jennings of Providence, Rhode Island's \u003ca href=\"http://www.farmsteadinc.com/farmstead/\">Farmstead\u003c/a> market and restaurant. The hand-drawn sign offered a cross-section of their creation, starting with a buttery toasted English muffin on top and proceeding through jalapeno ranch dressing, chicharrones, greens, red onions, Vermont cheddar, a cornmeal-crusted deep-fried pork cutlet, smoked pickles, AND some chile-rubbed slow-roasted pork, just in case you were still hungry. And then the bottom half of said buttery muffin, plus a wooden stake, we mean skewer, to hold it all together. No one does extreme pork like Farr, who would, the following day, be selling $3 Rice Krispie treats, speckled with Cocoa Puffs and larded with crushed chicharrones. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\" alt=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" title=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47744\">\u003c/a>\u003cbr>\n\u003cem>Bone and Gristle Boys - Boss Hog.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\" alt=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" title=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47769\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr and Matt Jennings - The Bone and Gristle Boys.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\" alt=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47768\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr with crew behind the scenes - Boss Hog production.\u003c/em>\u003c/p>\n\u003cp>The beef-stuffed pastries sold out of a vintage-1970 Citroen H-van by local mom (and Cordon Bleu-trained chef) Marianne Depres of \u003ca href=\"http://www.elsursf.com\">El Sur Empanadas\u003c/a> made great handwarmers, at least for the 5 seconds before we happily gobbled them up, enjoying the Argentine additions of hard-boiled egg and olive inside. Also tasty were the baked beef-and-onion piroshki from \u003ca href=\"http://www.andapiroshki.com\">Anda Piroshki\u003c/a>, a very local offering coming from owner Anna Tvelova's counter in the 331 Cortland Marketplace just a few blocks up the hill.\u003c/p>\n\u003cp>And did we mention the bacon maple kettle corn, served in big movie-theater buckets, by \u003ca href=\"http://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a>? Oddly, for a town that loves its chocolate truffles and watermelon popsicles, the salty-sweet popcorn was the only sweet thing at the Night Market. Note for next year: a hot chocolate-and-churros vendor, not to mention \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>' cute red coffee truck, would be very much appreciated. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\" alt=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47810\">\u003c/a>\u003cbr>\n\u003cem>Endless Summer Sweets Bacon Maple Kettle Corn.\u003c/em>\u003c/p>\n\u003cp>Lacking coffee and dessert, Night Market-goers just ate more meat. (Surprisingly, given that we're at the bountiful apex of summer's harvest, fruits and vegetables were mostly limited to slice-of-tomato, sprig-of-cilantro supporting roles.) Second only to pork was lamb, clearly the meat of the moment at both the Night Market and the SF Street Food Festival. \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>'s John Fink was grilling up the last of the 800+ Merengez sausages made for last week's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> booth by his meat-world buddy Ryan Farr, along with kefta meatballs, chubby cylinders of spiced ground lamb wrapped around wooden skewers and dunked in a thick, herby yogurt aioli, and a coconut-based lamb mulligatawny soup. Sadly, though, there was no lamb poutine, the seriously delicious fries-n-lamb gravy treat that was the hit of Outside Lands.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\" alt=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" title=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47807\">\u003c/a>\u003cbr>\n\u003cem>John Fink cooking up smoked Merengez sausages.\u003c/em> \u003c/p>\n\u003cp>On Saturday, \u003ca href=\"http://www.radioafricakitchen.com\">Radio Africa & Kitchen\u003c/a> dished up gorgeously rosy slices of grilled lamb leg, for those with the fortitude to queue. (If not, you could sit down and eat it in Bayview, where Ethiopian-born chef/owner Eskender Aseged recently opened his own restaurant.) Hoss Zare of \u003ca href=\"http://www.zareatflytrap.com\">Zare at Fly Trap\u003c/a> made a Persian-inspired abhogsht wrap, recommended by San Francisco's finest. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\" alt=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" title=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47814\">\u003c/a>\u003cbr>\n\u003cem>Grilling lamb for Radio Africa & Kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\" alt=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" title=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47831\">\u003c/a>\u003cbr>\n\u003cem>Zare at Fly Trap - making Persian Abhogsht wrap.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\" alt=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" title=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47813\">\u003c/a>\u003cbr>\n\u003cem>San Francisco Police officer eating a Zare at Fly Trap Persian Abhogsht Wrap.\u003c/em>\u003c/p>\n\u003cp>So, given that this event is a fundraiser for La Cocina's work throughout the year, where does the money come from? Booths at the Street Food Festival cost vendors up to $600, depending on the status of their business. (Presumably, established restaurants pay more, while beginning entrepreneurs get a break.) But the booth fees barely cover La Cocina's per-booth expenses, including signage, the custom-built booths themselves, and health, fire, and city permits for each vendor. Vendors are encouraged to donate some of the day's profits to the organization, but marketing and communications manager Margarita Rojas admits this rarely happens. Instead, the non-profit makes its money off alcohol sales (all the beer and spirits are donated) and corporate sponsorship, from big guys like Whole Foods, Wells Fargo, Zipcar, Zagat, PG&E, and Gruppo Campari to local companies like the Bay Guardian, San Francisco Cooking School, Good Eggs, Rainbow Grocery, Berkeley Farms, Off the Grid, 7X7 magazine, Veritable Vegetable, and more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\" alt=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47828\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000-125x125.jpg\" alt=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" title=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000-125x125.jpg\" alt=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" title=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47834\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600-125x125.jpg\" alt=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" title=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47833\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000-125x125.jpg\" alt=\"Bar signage. Photo: Wendy Goodfriend\" title=\"Bar signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47840\">\u003c/a>\u003c/p>\n\u003cp>While the event was, of course, locally-focused, five hand-picked vendors from around the country were invited by La Cocina to share their wares. The companies, including \u003ca href=\"http://www.foodcartsportland.com/2010/09/29/euro-trash/\">Eurotrash\u003c/a>, one of Portland, Oregon's most popular food trucks, got volunteer labor, ingredients, and kitchen space for prepping; in exchange, they donated their day's take to La Cocina. There was a Southern contingent, too, rounded up by the \u003ca href=\"http://www.southernfoodways.com\">Southern Foodways Alliance\u003c/a>'s John T. Edge, author of the recently published \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/076115616X/kqedorg-20\">Truck Food Cookbook\u003c/a> and a good friend of Zigas's. Gamely, they served up pulled pork and sweet tea and crayfish boudin balls, sporting fleece hoodies typically unnecessary when, say, cooking in Birmingham at this time of year. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\" alt=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" title=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47825\">\u003c/a>\u003cbr>\n\u003cem>Eurotrash - making THE! Prawn Baguette.\u003c/em>\u003c/p>\n\u003cp>Sometimes, waiting in line to try yet another taco or spring roll can seem a little absurd, here in the Mission where taquerias and inexpensive Central American, South American, Asian, and Middle Eastern restaurants abound, and where Valencia Street offers every trendy snack of the moment. Still, after four years, the Street Food Festival has become part of the San Francisco calendar, that alternative string of holidays and festivities that goes from Chinese New Year, Bay to Breakers, and Pride to Outside Lands, Litquake, Folsom Street Fair, Hardly Strictly Bluegrass and Day of the Dead. And for every recently laid-off person with a secret recipe, a Twitter handle, and a food-biz plan, it was tasty evidence that hard work (and savvy marketing) can make an entrepreneur's dream come true. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake-125x125.jpg\" alt=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001-125x125.jpg\" alt=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" title=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47850\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000-125x125.jpg\" alt=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" title=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47852\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001-125x125.jpg\" alt=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" title=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47849\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Photo Slideshow:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival\u003c/a>. \u003c/p>\n\n",
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"excerpt": "The 4th SF Street Food Festival was bigger and better than ever, and the first-annual Night Market was a low-key, thoroughly enjoyable (if wind-whipped) event for hardy meat-lovers and intrepid eaters. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\" alt=\"people socializing at Night Market. photo: Wendy Goodfriend\" title=\"people socializing at Night Market. photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47751\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001-125x125.jpg\" alt=\"Signage. Photo: Wendy Goodfriend\" title=\"Signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47790\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000-125x125.jpg\" alt=\"People eating at the Night Market. Photo: Wendy Goodfriend\" title=\"People eating at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47747\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000-125x125.jpg\" alt=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" title=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47787\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001-125x125.jpg\" alt=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47794\">\u003c/a>\u003cbr>\n\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>Click on images to view full-sized photos and activate the slideshow.\u003c/em>\u003c/p>\n\u003cp>\"This is what we thought the first festival would be like,\" said \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a> executive director Caleb Zigas at Friday's \u003ca href=\"http://www.sfstreetfoodfest.com/night_market.php\">Night Market\u003c/a>, looking out at the mellow, well-fed clusters of friends and foodies strolling from booth to booth, bourbon hot toddies in hand, through the latest addition to the now four-year-old \u003ca href=\"http://www.sfstreetfoodfest.com\">SF Street Food Festival\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\" alt=\"Caleb Zigas\" title=\"Caleb Zigas\" width=\"540\" class=\"alignnone size-full wp-image-47745\">\u003c/a>\u003cbr>\n \u003cem>La Cocina executive director Caleb Zigas.\u003c/em>\u003c/p>\n\u003cp>He was being honest, if a little rueful, and everyone around him laughed. That first two-block festival in 2009 was planned as a cheerful neighborhood celebration of La Cocina's newly legit food vendors and entrepreneurs. Instead, thousands of people showed up, which led to endless lines, grumpy neighbors, and a lot of cranky press in the blogosphere. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In planning for this year, Zigas and his staff (supported by a large, dedicated crew of volunteers) took the lessons of the past four years to heart. Saturday's daytime food fest, now stretching across six blocks of Folsom Street, with additional space in parks, parking lots, and side streets along the way, was remarkably well-organized. Long lines for the most popular booths, sure, but most of the businesses were smoothly oiled machines by now, with lots of hands behind the counter and a well-practiced flow. (As well they should be, given that some of same vendors had just served similar menus to even bigger crowds at last weekend's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>.)\u003c/p>\n\u003cp>But back to the Night Market. Held at the site of the Alemany Farmers' Market at the southern edge of Bernal Heights from 6 to 9pm, the market was much more casual event, with lots of space, 26 vendors, and almost no lines (except, of course, for beer). Vendors were tucked into the concrete stalls used on Saturday mornings by the farmers' market, most decorated only with handmade signs and a relaxed attitude. Since the whole market was fenced off for the event, market-goers could walk from booth to booth sipping their drinks, including icy mint juleps and spiced hot toddies by \u003ca href=\"http://www.ryeontheroad.com\">Rye on the Road\u003c/a>, rather than being corralled into a drinkers'-only beer garden. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\" alt=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" title=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47763\">\u003c/a>\u003cbr>\n\u003cem>Line for cocktails at RYE.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\" alt=\"Crew making cocktails. Photo: Wendy Goodfriend\" title=\"Crew making cocktails. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47797\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\" alt=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" title=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47783\">\u003c/a>\u003cbr>\n\u003cem>Icy Mint Julep cocktail.\u003c/em>\u003c/p>\n\u003cp>This being summer in San Francisco (ah, Fogust, our other winter month), chilly winds whipped through the crowds, making the scattered heat lamps and fleecy blue blankets on offer very welcome. (\u003ca href=\"http://www.jardiniere.com\">Jardiniere\u003c/a>, slumming it with burgers and fries, put out a big bowl of matchboxes, which we were tempted to ignite and huddle over for warmth, \u003ca href=\"http://www.youtube.com/watch?v=yUSzQBaWq0Q\">Little Match Girl\u003c/a>-style.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\" alt=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" title=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47755\">\u003c/a>\u003cbr>\n\u003cem>Night Market patrons wearing Snuggie-like attire.\u003c/em>\u003c/p>\n\u003cp>Smart vendors offered steaming tubs of soup: tomatoey rice noodle broth with bits of crab omelette and water spinach at \u003ca href=\"http://www.soupjunkiesf.com\">Soup Junkie\u003c/a>; pungently spiced, coconut-based Malaysian laksa with curls of veal brain from \u003ca href=\"http://www.azalinas.com/\">Azalina's\u003c/a>, big enough for two; and our favorite, \u003ca href=\"http://www.huaracheloco.com\">El Huarache Loco\u003c/a>'s spicy, warm-you-through birria, a goat-filled broth served in a flowered terra cotta cup with a shredded lamb taco on the side. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\" alt=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47776\">\u003c/a>\u003cbr>\n\u003cem>Birria from El Huarache Loco.\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\" alt=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" title=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47767\">\u003c/a>\u003cbr>\n\u003cem>Lamb taco from El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\" alt=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47774\">\u003c/a>\u003cbr>\n\u003cem>Veronica Salazar, owner of El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>El Huarache Loco is one of La Cocina's particular success stories. Born in Mexico City to a restaurant-owning family, Veronica Salazar, owner of El Huarache Loco joined La Cocina's incubator program in 2005, and now has 22 employees and her own restaurant in the Marin Country Mart in Larkspur.\u003c/p>\n\u003cp>But the big buzz was the Boss Hog, a belly-busting sandwich created by the Bone and Gristle Boys, a.k.a. Ryan Farr of \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a> and three-time \u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a> winner Matt Jennings of Providence, Rhode Island's \u003ca href=\"http://www.farmsteadinc.com/farmstead/\">Farmstead\u003c/a> market and restaurant. The hand-drawn sign offered a cross-section of their creation, starting with a buttery toasted English muffin on top and proceeding through jalapeno ranch dressing, chicharrones, greens, red onions, Vermont cheddar, a cornmeal-crusted deep-fried pork cutlet, smoked pickles, AND some chile-rubbed slow-roasted pork, just in case you were still hungry. And then the bottom half of said buttery muffin, plus a wooden stake, we mean skewer, to hold it all together. No one does extreme pork like Farr, who would, the following day, be selling $3 Rice Krispie treats, speckled with Cocoa Puffs and larded with crushed chicharrones. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\" alt=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" title=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47744\">\u003c/a>\u003cbr>\n\u003cem>Bone and Gristle Boys - Boss Hog.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\" alt=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" title=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47769\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr and Matt Jennings - The Bone and Gristle Boys.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\" alt=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47768\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr with crew behind the scenes - Boss Hog production.\u003c/em>\u003c/p>\n\u003cp>The beef-stuffed pastries sold out of a vintage-1970 Citroen H-van by local mom (and Cordon Bleu-trained chef) Marianne Depres of \u003ca href=\"http://www.elsursf.com\">El Sur Empanadas\u003c/a> made great handwarmers, at least for the 5 seconds before we happily gobbled them up, enjoying the Argentine additions of hard-boiled egg and olive inside. Also tasty were the baked beef-and-onion piroshki from \u003ca href=\"http://www.andapiroshki.com\">Anda Piroshki\u003c/a>, a very local offering coming from owner Anna Tvelova's counter in the 331 Cortland Marketplace just a few blocks up the hill.\u003c/p>\n\u003cp>And did we mention the bacon maple kettle corn, served in big movie-theater buckets, by \u003ca href=\"http://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a>? Oddly, for a town that loves its chocolate truffles and watermelon popsicles, the salty-sweet popcorn was the only sweet thing at the Night Market. Note for next year: a hot chocolate-and-churros vendor, not to mention \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>' cute red coffee truck, would be very much appreciated. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\" alt=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47810\">\u003c/a>\u003cbr>\n\u003cem>Endless Summer Sweets Bacon Maple Kettle Corn.\u003c/em>\u003c/p>\n\u003cp>Lacking coffee and dessert, Night Market-goers just ate more meat. (Surprisingly, given that we're at the bountiful apex of summer's harvest, fruits and vegetables were mostly limited to slice-of-tomato, sprig-of-cilantro supporting roles.) Second only to pork was lamb, clearly the meat of the moment at both the Night Market and the SF Street Food Festival. \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>'s John Fink was grilling up the last of the 800+ Merengez sausages made for last week's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> booth by his meat-world buddy Ryan Farr, along with kefta meatballs, chubby cylinders of spiced ground lamb wrapped around wooden skewers and dunked in a thick, herby yogurt aioli, and a coconut-based lamb mulligatawny soup. Sadly, though, there was no lamb poutine, the seriously delicious fries-n-lamb gravy treat that was the hit of Outside Lands.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\" alt=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" title=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47807\">\u003c/a>\u003cbr>\n\u003cem>John Fink cooking up smoked Merengez sausages.\u003c/em> \u003c/p>\n\u003cp>On Saturday, \u003ca href=\"http://www.radioafricakitchen.com\">Radio Africa & Kitchen\u003c/a> dished up gorgeously rosy slices of grilled lamb leg, for those with the fortitude to queue. (If not, you could sit down and eat it in Bayview, where Ethiopian-born chef/owner Eskender Aseged recently opened his own restaurant.) Hoss Zare of \u003ca href=\"http://www.zareatflytrap.com\">Zare at Fly Trap\u003c/a> made a Persian-inspired abhogsht wrap, recommended by San Francisco's finest. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\" alt=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" title=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47814\">\u003c/a>\u003cbr>\n\u003cem>Grilling lamb for Radio Africa & Kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\" alt=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" title=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47831\">\u003c/a>\u003cbr>\n\u003cem>Zare at Fly Trap - making Persian Abhogsht wrap.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\" alt=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" title=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47813\">\u003c/a>\u003cbr>\n\u003cem>San Francisco Police officer eating a Zare at Fly Trap Persian Abhogsht Wrap.\u003c/em>\u003c/p>\n\u003cp>So, given that this event is a fundraiser for La Cocina's work throughout the year, where does the money come from? Booths at the Street Food Festival cost vendors up to $600, depending on the status of their business. (Presumably, established restaurants pay more, while beginning entrepreneurs get a break.) But the booth fees barely cover La Cocina's per-booth expenses, including signage, the custom-built booths themselves, and health, fire, and city permits for each vendor. Vendors are encouraged to donate some of the day's profits to the organization, but marketing and communications manager Margarita Rojas admits this rarely happens. Instead, the non-profit makes its money off alcohol sales (all the beer and spirits are donated) and corporate sponsorship, from big guys like Whole Foods, Wells Fargo, Zipcar, Zagat, PG&E, and Gruppo Campari to local companies like the Bay Guardian, San Francisco Cooking School, Good Eggs, Rainbow Grocery, Berkeley Farms, Off the Grid, 7X7 magazine, Veritable Vegetable, and more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\" alt=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47828\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000-125x125.jpg\" alt=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" title=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000-125x125.jpg\" alt=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" title=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47834\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600-125x125.jpg\" alt=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" title=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47833\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000-125x125.jpg\" alt=\"Bar signage. Photo: Wendy Goodfriend\" title=\"Bar signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47840\">\u003c/a>\u003c/p>\n\u003cp>While the event was, of course, locally-focused, five hand-picked vendors from around the country were invited by La Cocina to share their wares. The companies, including \u003ca href=\"http://www.foodcartsportland.com/2010/09/29/euro-trash/\">Eurotrash\u003c/a>, one of Portland, Oregon's most popular food trucks, got volunteer labor, ingredients, and kitchen space for prepping; in exchange, they donated their day's take to La Cocina. There was a Southern contingent, too, rounded up by the \u003ca href=\"http://www.southernfoodways.com\">Southern Foodways Alliance\u003c/a>'s John T. Edge, author of the recently published \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/076115616X/kqedorg-20\">Truck Food Cookbook\u003c/a> and a good friend of Zigas's. Gamely, they served up pulled pork and sweet tea and crayfish boudin balls, sporting fleece hoodies typically unnecessary when, say, cooking in Birmingham at this time of year. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\" alt=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" title=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47825\">\u003c/a>\u003cbr>\n\u003cem>Eurotrash - making THE! Prawn Baguette.\u003c/em>\u003c/p>\n\u003cp>Sometimes, waiting in line to try yet another taco or spring roll can seem a little absurd, here in the Mission where taquerias and inexpensive Central American, South American, Asian, and Middle Eastern restaurants abound, and where Valencia Street offers every trendy snack of the moment. Still, after four years, the Street Food Festival has become part of the San Francisco calendar, that alternative string of holidays and festivities that goes from Chinese New Year, Bay to Breakers, and Pride to Outside Lands, Litquake, Folsom Street Fair, Hardly Strictly Bluegrass and Day of the Dead. And for every recently laid-off person with a secret recipe, a Twitter handle, and a food-biz plan, it was tasty evidence that hard work (and savvy marketing) can make an entrepreneur's dream come true. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake-125x125.jpg\" alt=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001-125x125.jpg\" alt=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" title=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47850\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000-125x125.jpg\" alt=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" title=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47852\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001-125x125.jpg\" alt=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" title=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47849\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Photo Slideshow:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Publish like a Local: Nion McEvoy and Chronicle Books ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\" alt=\"Nion McEvoy\" title=\"Nion McEvoy\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46964\">\u003c/a>\u003cbr>\n\u003cem>Nion McEvoy. Photo credit: Najib Joe Hakim\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/ntmce\">Nion McEvoy\u003c/a>, 60, has steadily built a media empire that currently includes \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, \u003ca href=\"http://www.7x7.com/\">7x7\u003c/a>, and \u003ca href=\"http://www.californiahomedesign.com/magazine\">California Home and Design Magazine\u003c/a>, all of which are stylishly housed in one building near the Giant’s ballpark. At Chronicle Books, McEvoy is the chairman, CEO and owner. He is a descendant of M.H. de Young, who founded the \u003ca href=\"http://www.sfgate.com/\">San Francisco Chronicle\u003c/a> and was the co-founder of San Francisco’s cotillion ball for debutantes. Chronicle Books is a separate entity from the media outlet and McEvoy bought and took over Chronicle Books in 1999. McEvoy is trained as an attorney and also has a hand in \u003ca href=\"http://www.mcevoyranch.com/the-ranch/our-oils\">McEvoy Olive Oil\u003c/a>, which was started by his mother Nan McEvoy and is known as much for its peppery olive oils as it is for its annual harvest celebration for 500 luminaries and friends. \u003c/p>\n\u003cp>Having Chronicle Books based in San Francisco is interesting on many fronts: the publishing industry has historically set up shop and celebrated itself on the east coast. The company’s catalog is rich with books on cooking and food, but there’s also music (\u003ca href=\"http://www.chroniclebooks.com/titles/the-beatles-anthology.html\">Beatles\u003c/a> fans take note), art and photography, kids books, gardening and fiction titles as well as the world’s cutest dog with over three million \u003ca href=\"https://www.facebook.com/Boo\">Facebook\u003c/a> fans, \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/pets/boo-little-dog-in-the-big-city.html\">Boo\u003c/a>. Boo potentially manages to charm even those who normally find small dogs to be sort of lame and annoying (guilty!). Chronicle Books reflects local excellence with successful titles that include \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/miette.html\">Miette\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/chefs-restaurants/tartine.html\">Tartine\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/tartine-bread.html\">Tartine Bread\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/michael-chiarello-s-bottega.html\">Bottega\u003c/a> by Michael Chiarello, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/simply-organic.html\">Simply Organic\u003c/a> by Jesse Ziff Cool, and the \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/travel/the-san-francisco-ferry-plaza-farmers-market-cookbook.html\">San Francisco Ferry Plaza Farmers’ Market Cookbook\u003c/a>, according to Sarah Billingsley, who is Associate Editor at Chronicle Books. Food titles with national reach include the bestselling \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/cake-pops-by-bakerella.html\">Cake Pops\u003c/a> as well as \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/weber-s-big-book-of-grilling.html\">Weber’s Big Book of Grilling\u003c/a> and the vegetable-focused book \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/plenty.html\">Plenty\u003c/a>. Bay Area Bites interviewed McEvoy, Billingsley and Peter Perez, who is Associate Marketing Director, Food & Drink/Art Publishing at Chronicle Books. Their comments have been condensed for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chroniclebooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chronicle-books.jpg\" alt=\"Chronicle Books\" title=\"Chronicle Books\" width=\"560\" height=\"173\" class=\"alignnone size-full wp-image-47679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new with Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> We were really blown away by Cake Pops by \u003ca href=\"http://www.bakerella.com/\">Bakerella\u003c/a>. The sales numbers are pretty insane and it’s been a huge success. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The sun was out more often than not last year and we had a good year. Over the last decade, the world of publishing has been troubled, anxious and confused yet we’ve always been profitable. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> It’s really exciting that we’re putting out the \u003ca href=\"https://twitter.com/YigitPura\">Yigit Pura\u003c/a> cookbook. He’s opening Tout Sweet at Macy’s any day now and he’s such a lovely chef. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did that come about?\u003c/strong>\u003cbr>\n\u003cem>Perez:\u003c/em> Here's a good piece of local gossip: Yigit knows \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/\">Frankie Frankeny\u003c/a> and Frankie’s wife \u003ca href=\"http://www.7x7.com/user/182\">Chloé Harris Frankeny\u003c/a> through the \u003ca href=\"http://www.marriageequality.org/\">Marriage Equality\u003c/a> movement. The book idea was from them organically talking in a way that’s more closely knit rather than just an agent’s proposal arriving on our desk.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role does social media play at Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> The biggest food app that people rely on is Instagram. Everyone relies on what they saw and ate and everyone here is in love with it. We have a huge Pinterest culture and find authors there. So much of social media is relational and about discovering. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> We were early adapters to \u003ca href=\"https://twitter.com/ChronicleBooks\">Twitter\u003c/a>, \u003ca href=\"https://www.facebook.com/ChronicleBooks\">Facebook\u003c/a>, Instagram and Pinterest and find neat ways to get people’s response. We’re really conscientious of being tastemakers and trend watchers; we’ve been publishing for over 25 years. \u003c/p>\n\u003cp>The most primal thing that’s been going on now close to five years is that we have a regular food based blog post weekly. I’ll write it or I often get our authors to guest blog. One of our best selling authors is Bakerella -- and we’re approaching a million copies with her book. When she’s a guest blogger for us, it’s mutually beneficial. It’s not paid placement and it’s really through the social experience online. \u003c/p>\n\u003cp>For the blog, usually there’s a recipe embedded to give people a connection to the book. We share recipes, and it’s a PDF that you absolutely have permission to keep that content. Or we do Q&As and quizzes that get a huge response. We’ll do a crowd source kind of thing, where we use Instagram for hashtags and say, “Tell us your favorite ice cream flavor.” We \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/23/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream/\">published\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> and they have over 300K Twitter followers. We let the author be a judge, and select who we pick. \u003c/p>\n\u003cp>There’s more behind the scenes and context on why we published the book. When we do giveaways, it’s to get people to comment and instigate a response. We have a lot more readers than commentators. We’re trying to engage and not be hard hitting with, “Buy our books.” We know people love our books for a reason and we publish things we really believe in. It’s not just a crass commercial operation.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why keep Chronicle Books in San Francisco?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> I’ve always thought that one of the advantages is there isn’t that much publishing in San Francisco so you don’t go out and have drinks on the town and run into folks. It’s an interesting world we live in out here. My kids are so into Facebook and I just see a world where we get increasingly digital and fast-paced and non-material. At the same time we have Slow Food and caring about where the chicken went to high school. We are increasingly interested in the physical and sensuous real world as a counterbalance to how much time we spend in our little screens and boxes. We are in fact all mammals and it’s under reported how much we like things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what’s your involvement with McEvoy olive oil & what’s the story there? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> My mom used to say, “Sometimes I think in my last incarnation I was a medieval farmer because I love olive oil and bread so much.\" \u003c/p>\n\u003cp>Mom got the property in Marin and thought it’d be a nice place for my kids. Marin wouldn’t let her do anything unless it was with an agricultural purpose and she thought olives. I introduced her to Maggie Klein's book \u003ca href=\"http://www.amazon.com/Feast-Olive-Cooking-Olives-Oil/dp/0811805239\">The Feast of the Olive\u003c/a> and then to Italian olive expert Maurizio Caselli. Maurizio looked at it and said “Oh yes, perfect.” Then my mom imported seedlings from different Tuscan varietals and planted her first crop with olive trees. She’s 93 now and does not make all the executive decisions so I get pulled in to help out. Our little marketing dept Christina Cavallaro and Jane Steele--who both worked at Chronicle Books at one time-- thought it’d be good to go into lotions and skin care products for our 80 Acres line. We had to learn that from scratch. Then a few years ago we released our 1st scent/flavor called verde. Then after that, we did lavender and blood orange. Those have been dramatically successful and now sell in Harrod’s. The relation between olive oil and Chronicle Books is that both companies share a love for high quality and the beautiful and sensuously pleasing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what are your favorite Bay Area spots for food & drink? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> \u003ca href=\"http://www.331fish.com/food/index.html\">Fish\u003c/a> in Sausalito for the Vietnamese salmon banh mi and \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> for chicken pho. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> Caramel and sea salt ice cream from \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. I’m not that susceptible to junk food but I am susceptible to food.\u003c/p>\n\u003chr>\n\u003cp>Chronicle Books is having a \u003cstrong>Back To School Warehouse Sale\u003c/strong>, where you can save 65% on select titles. Peter Perez recommends arriving early for the best deals and selection.\u003c/p>\n\u003cp>\u003cstrong>WHERE:\u003c/strong> Chronicle Books Corporate Headquarters ONLY\u003cbr>\n680 Second Street\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>WHEN:\u003c/strong> Wednesday, August 22, 9:00 am-7:00 pm\u003cbr>\nThursday, August 23, 9:00 am-7:00 pm\u003cbr>\nFriday, August 24, 9:00 am-7:00 pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\" alt=\"Nion McEvoy\" title=\"Nion McEvoy\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46964\">\u003c/a>\u003cbr>\n\u003cem>Nion McEvoy. Photo credit: Najib Joe Hakim\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/ntmce\">Nion McEvoy\u003c/a>, 60, has steadily built a media empire that currently includes \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, \u003ca href=\"http://www.7x7.com/\">7x7\u003c/a>, and \u003ca href=\"http://www.californiahomedesign.com/magazine\">California Home and Design Magazine\u003c/a>, all of which are stylishly housed in one building near the Giant’s ballpark. At Chronicle Books, McEvoy is the chairman, CEO and owner. He is a descendant of M.H. de Young, who founded the \u003ca href=\"http://www.sfgate.com/\">San Francisco Chronicle\u003c/a> and was the co-founder of San Francisco’s cotillion ball for debutantes. Chronicle Books is a separate entity from the media outlet and McEvoy bought and took over Chronicle Books in 1999. McEvoy is trained as an attorney and also has a hand in \u003ca href=\"http://www.mcevoyranch.com/the-ranch/our-oils\">McEvoy Olive Oil\u003c/a>, which was started by his mother Nan McEvoy and is known as much for its peppery olive oils as it is for its annual harvest celebration for 500 luminaries and friends. \u003c/p>\n\u003cp>Having Chronicle Books based in San Francisco is interesting on many fronts: the publishing industry has historically set up shop and celebrated itself on the east coast. The company’s catalog is rich with books on cooking and food, but there’s also music (\u003ca href=\"http://www.chroniclebooks.com/titles/the-beatles-anthology.html\">Beatles\u003c/a> fans take note), art and photography, kids books, gardening and fiction titles as well as the world’s cutest dog with over three million \u003ca href=\"https://www.facebook.com/Boo\">Facebook\u003c/a> fans, \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/pets/boo-little-dog-in-the-big-city.html\">Boo\u003c/a>. Boo potentially manages to charm even those who normally find small dogs to be sort of lame and annoying (guilty!). Chronicle Books reflects local excellence with successful titles that include \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/miette.html\">Miette\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/chefs-restaurants/tartine.html\">Tartine\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/tartine-bread.html\">Tartine Bread\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/michael-chiarello-s-bottega.html\">Bottega\u003c/a> by Michael Chiarello, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/simply-organic.html\">Simply Organic\u003c/a> by Jesse Ziff Cool, and the \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/travel/the-san-francisco-ferry-plaza-farmers-market-cookbook.html\">San Francisco Ferry Plaza Farmers’ Market Cookbook\u003c/a>, according to Sarah Billingsley, who is Associate Editor at Chronicle Books. Food titles with national reach include the bestselling \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/cake-pops-by-bakerella.html\">Cake Pops\u003c/a> as well as \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/weber-s-big-book-of-grilling.html\">Weber’s Big Book of Grilling\u003c/a> and the vegetable-focused book \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/plenty.html\">Plenty\u003c/a>. Bay Area Bites interviewed McEvoy, Billingsley and Peter Perez, who is Associate Marketing Director, Food & Drink/Art Publishing at Chronicle Books. Their comments have been condensed for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chroniclebooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chronicle-books.jpg\" alt=\"Chronicle Books\" title=\"Chronicle Books\" width=\"560\" height=\"173\" class=\"alignnone size-full wp-image-47679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new with Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> We were really blown away by Cake Pops by \u003ca href=\"http://www.bakerella.com/\">Bakerella\u003c/a>. The sales numbers are pretty insane and it’s been a huge success. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sun was out more often than not last year and we had a good year. Over the last decade, the world of publishing has been troubled, anxious and confused yet we’ve always been profitable. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> It’s really exciting that we’re putting out the \u003ca href=\"https://twitter.com/YigitPura\">Yigit Pura\u003c/a> cookbook. He’s opening Tout Sweet at Macy’s any day now and he’s such a lovely chef. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did that come about?\u003c/strong>\u003cbr>\n\u003cem>Perez:\u003c/em> Here's a good piece of local gossip: Yigit knows \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/\">Frankie Frankeny\u003c/a> and Frankie’s wife \u003ca href=\"http://www.7x7.com/user/182\">Chloé Harris Frankeny\u003c/a> through the \u003ca href=\"http://www.marriageequality.org/\">Marriage Equality\u003c/a> movement. The book idea was from them organically talking in a way that’s more closely knit rather than just an agent’s proposal arriving on our desk.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role does social media play at Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> The biggest food app that people rely on is Instagram. Everyone relies on what they saw and ate and everyone here is in love with it. We have a huge Pinterest culture and find authors there. So much of social media is relational and about discovering. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> We were early adapters to \u003ca href=\"https://twitter.com/ChronicleBooks\">Twitter\u003c/a>, \u003ca href=\"https://www.facebook.com/ChronicleBooks\">Facebook\u003c/a>, Instagram and Pinterest and find neat ways to get people’s response. We’re really conscientious of being tastemakers and trend watchers; we’ve been publishing for over 25 years. \u003c/p>\n\u003cp>The most primal thing that’s been going on now close to five years is that we have a regular food based blog post weekly. I’ll write it or I often get our authors to guest blog. One of our best selling authors is Bakerella -- and we’re approaching a million copies with her book. When she’s a guest blogger for us, it’s mutually beneficial. It’s not paid placement and it’s really through the social experience online. \u003c/p>\n\u003cp>For the blog, usually there’s a recipe embedded to give people a connection to the book. We share recipes, and it’s a PDF that you absolutely have permission to keep that content. Or we do Q&As and quizzes that get a huge response. We’ll do a crowd source kind of thing, where we use Instagram for hashtags and say, “Tell us your favorite ice cream flavor.” We \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/23/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream/\">published\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> and they have over 300K Twitter followers. We let the author be a judge, and select who we pick. \u003c/p>\n\u003cp>There’s more behind the scenes and context on why we published the book. When we do giveaways, it’s to get people to comment and instigate a response. We have a lot more readers than commentators. We’re trying to engage and not be hard hitting with, “Buy our books.” We know people love our books for a reason and we publish things we really believe in. It’s not just a crass commercial operation.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why keep Chronicle Books in San Francisco?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> I’ve always thought that one of the advantages is there isn’t that much publishing in San Francisco so you don’t go out and have drinks on the town and run into folks. It’s an interesting world we live in out here. My kids are so into Facebook and I just see a world where we get increasingly digital and fast-paced and non-material. At the same time we have Slow Food and caring about where the chicken went to high school. We are increasingly interested in the physical and sensuous real world as a counterbalance to how much time we spend in our little screens and boxes. We are in fact all mammals and it’s under reported how much we like things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what’s your involvement with McEvoy olive oil & what’s the story there? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> My mom used to say, “Sometimes I think in my last incarnation I was a medieval farmer because I love olive oil and bread so much.\" \u003c/p>\n\u003cp>Mom got the property in Marin and thought it’d be a nice place for my kids. Marin wouldn’t let her do anything unless it was with an agricultural purpose and she thought olives. I introduced her to Maggie Klein's book \u003ca href=\"http://www.amazon.com/Feast-Olive-Cooking-Olives-Oil/dp/0811805239\">The Feast of the Olive\u003c/a> and then to Italian olive expert Maurizio Caselli. Maurizio looked at it and said “Oh yes, perfect.” Then my mom imported seedlings from different Tuscan varietals and planted her first crop with olive trees. She’s 93 now and does not make all the executive decisions so I get pulled in to help out. Our little marketing dept Christina Cavallaro and Jane Steele--who both worked at Chronicle Books at one time-- thought it’d be good to go into lotions and skin care products for our 80 Acres line. We had to learn that from scratch. Then a few years ago we released our 1st scent/flavor called verde. Then after that, we did lavender and blood orange. Those have been dramatically successful and now sell in Harrod’s. The relation between olive oil and Chronicle Books is that both companies share a love for high quality and the beautiful and sensuously pleasing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what are your favorite Bay Area spots for food & drink? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> \u003ca href=\"http://www.331fish.com/food/index.html\">Fish\u003c/a> in Sausalito for the Vietnamese salmon banh mi and \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> for chicken pho. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> Caramel and sea salt ice cream from \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. I’m not that susceptible to junk food but I am susceptible to food.\u003c/p>\n\u003chr>\n\u003cp>Chronicle Books is having a \u003cstrong>Back To School Warehouse Sale\u003c/strong>, where you can save 65% on select titles. Peter Perez recommends arriving early for the best deals and selection.\u003c/p>\n\u003cp>\u003cstrong>WHERE:\u003c/strong> Chronicle Books Corporate Headquarters ONLY\u003cbr>\n680 Second Street\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Lali Ghlonti Celebrates her Native Georgian Cuisine at SF Street Food Festival",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47207\" title=\"Lali Ghlonti\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\" alt=\"Lali Ghlonti\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Lali Ghlonti. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>In 2004, when \u003ca href=\"http://www.lalisf.com\">Lali Ghlonti\u003c/a>, came to visit her cousin in San Francisco from her native \u003ca href=\"http://www.aboutgeorgia.ge/\">Georgia\u003c/a> (the country which borders the Black Sea, Turkey, Armenia, Azerbaijan and Russia), she fell in love with the foggy weather and decided to stay.\u003c/p>\n\u003cp>The only problem: Ghlonti, who worked as an accountant in Tbilisi, knew only 2 words in English: “yes” and “no.” For the last eight years, she has been saying \"yes\" to a whole new life here, including \u003ca href=\"http://www.ccsf.edu/Departments/Culinary_Arts-Hospitality_Studies/\">City College of San Francisco’s Culinary Program\u003c/a>, the \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women’s Initiative\u003c/a> and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>’s food incubator program. “The day I got accepted to La Cocina was the happiest day of my life,” says Ghlonti, who now speaks English well. Her most recent “yes” was to participating in this Saturday’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">SF Street Food Festival\u003c/a> sponsored by La Cocina where she will make 3 dishes:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/kidney-bean/\" rel=\"attachment wp-att-47208\">\u003cimg class=\"alignnone size-full wp-image-47208\" title=\" Georgian kidney bean dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kidney-bean.jpeg\" alt=\" Georgian kidney bean dish\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Pkhali and mchadi: Georgian kidney bean spread and corn bread. Photo courtesy John Ater\u003c/em> \u003c/p>\n\u003cp>1) \u003cem>Pkhali\u003c/em>: a kidney bean spread made with walnuts, cilantro, balsamic vinegar, garlic, and spices. Served with \u003cem>mchadi\u003c/em>, Georgian mini corn bread and pomegranate molasses. This is a dish for special occasions like birthdays and weddings,\" says Ghlonti.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/lali-blintzes/\" rel=\"attachment wp-att-47209\">\u003cimg class=\"alignnone size-full wp-image-47209\" title=\"Lali blintzes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali-blintzes.jpeg\" alt=\"Lali blintzes\" width=\"560\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Chicken blintzes. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>2) Chicken Blintzes with “Georgian “Salsa”: These chicken blintzes honor both of Ghlonti’s parents. Her mother is Russian, her father Georgian. “Mom's favorite dish is blintzes. She taught me how to make them by hand. The chicken is baked, then ground with fried onion, pepper and salt. Served with \u003cem>adjika\u003c/em>, a Georgian version of salsa, “made from tomato, chili pepper, bell pepper, garlic dill, cilantro -- it’s good with meat or fish.\"\u003c/p>\n\u003cp>3) Georgian Sangria: a blend of red grape, cranberry, apple, and pomegranate juices. Pomegranates are an important part of Georgian cuisine. “In Georgia, you can find them all yearlong at farmers' markets. But here pomegranates are seasonal, so I can use pomegranate molasses,” Ghlonti says.\u003c/p>\n\u003cp>Bay Area Bites interviewed Lali Ghlonti at her beloved La Cocina:\u003c/p>\n\u003cp>\u003cstrong>Georgian cuisine doesn't seem to be very well known yet. What are some of its typical ingredients?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Georgian_cuisine\">Georgian dishes\u003c/a> use herbs like cilantro, onions, red pepper, fenugreek, coriander, pomegranate, fish, meat and lamb, chicken. Fenugreek was hard to find when I first moved here, but then I found it at Whole Foods and when I go to Georgia to visit I bring some back here. \u003ca href=\"http://www.aboutgeorgia.ge/cuisine/\">Georgian cuisine\u003c/a> has absorbed the best culinary influences of its neighbors and we love meat, eggplant, soups, nuts and spices. It’s also one of the most ancient wine making cultures too.\u003c/p>\n\u003cp>\u003cstrong>Do Americans have any misconceptions when they find out you are from Georgia?\u003c/strong>\u003c/p>\n\u003cp>Yes. They don’t know where Georgia is; they think I am from the state of Georgia or from Russia. The Georgian language is completely different from Russian, with a completely different alphabet. I married a guy from Odessa. I speak Russian as well as Georgian. In Georgia, everyone loves to cook, men too. My father cooked at least two times a week. He made a good chicken \u003cem>satsivi\u003c/em> with walnut sauce.\u003c/p>\n\u003cp>\u003cstrong>I've heard Georgians have a culinary tradition of holding feasts. Can you tell me what they are like?\u003c/strong>\u003c/p>\n\u003cp>Georgian people are famous for their hospitality. Feasts are very important. You can have 100 people at a feast, which may go on all night. You always have a toastmaster, called a \u003ca href=\"http://en.wikipedia.org/wiki/Tamada\">Tamada\u003c/a> who is in charge, a strong guy who can really drink. He uses a horn decorated with silver to make many toasts with red wine. He could make 50 toasts to parents, elders and guests. See, with the horn shape, he has to finish every drink because he can’t put it down on table. Toasts are even made to ideas like life, love, friendship. Each person around the table expresses their personal understanding of these abstract concepts. The feast and toasts go on all day, while new platters of food are brought. It continues the next day with what we call hangover soup, \u003cem>khashi\u003c/em> -- that’s made from the cows’ stomach and legs.\u003c/p>\n\u003cp>\u003cstrong>You just got selected to be one of the five businesses at the former Red Vic Movie House on Haight Street. Are you excited?\u003c/strong>\u003c/p>\n\u003cp>The second happiest day of my life was when I found out I was accepted for the \u003ca href=\"http://www.tablehopper.com/chatterbox/as-previous-reportedhttpwwwtablehoppercomchatterboxthe-plans-for-the-red-vic-on-tablehopper/\">Second Act Marketplace\u003c/a> which will be part of the former Red Vic Movie House. It's set to open in March of 2013. I’ll have a small stand to make Georgian pastries. This really means a lot. My dream is to open a café so I can grow the finances to bring my parents here from Georgia. My café would be the first in San Francisco to serve authentic Georgian cuisine. There’s a Russian restaurant here that says they serve Georgian food. I tried it, but it wasn’t the real Georgian food. You don’t know it unless you lived in Georgia.\u003c/p>\n\u003cp>\u003cstrong>At the SF Street Food Festival look for Lali between 20th and 21st streets. She’ll be cooking blintzes for 500 people, and small bites of kidney bean spread and corn bread for 700.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47259\" title=\"Georgian horn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\" alt=\"Georgian horn\" width=\"450\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>Georgian drinking horn. Photo courtesy Lali Ghlonti\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lali's Catering\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.lalisf.com\">lalisf.com\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LalisCatering\">Lali's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/laliscatering\">@laliscatering\u003c/a>\u003c/p>\n\n",
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"excerpt": "Lali Ghlonti is thrilled to introduce Georgian specialities to the 2012 SF Street Food Festival, sponsored by La Cocina. The native of Tbilisi will make kidney bean spread with corn bread, and chicken blintzes with \"Georgian salsa.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47207\" title=\"Lali Ghlonti\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\" alt=\"Lali Ghlonti\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Lali Ghlonti. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>In 2004, when \u003ca href=\"http://www.lalisf.com\">Lali Ghlonti\u003c/a>, came to visit her cousin in San Francisco from her native \u003ca href=\"http://www.aboutgeorgia.ge/\">Georgia\u003c/a> (the country which borders the Black Sea, Turkey, Armenia, Azerbaijan and Russia), she fell in love with the foggy weather and decided to stay.\u003c/p>\n\u003cp>The only problem: Ghlonti, who worked as an accountant in Tbilisi, knew only 2 words in English: “yes” and “no.” For the last eight years, she has been saying \"yes\" to a whole new life here, including \u003ca href=\"http://www.ccsf.edu/Departments/Culinary_Arts-Hospitality_Studies/\">City College of San Francisco’s Culinary Program\u003c/a>, the \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women’s Initiative\u003c/a> and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>’s food incubator program. “The day I got accepted to La Cocina was the happiest day of my life,” says Ghlonti, who now speaks English well. Her most recent “yes” was to participating in this Saturday’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">SF Street Food Festival\u003c/a> sponsored by La Cocina where she will make 3 dishes:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/kidney-bean/\" rel=\"attachment wp-att-47208\">\u003cimg class=\"alignnone size-full wp-image-47208\" title=\" Georgian kidney bean dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kidney-bean.jpeg\" alt=\" Georgian kidney bean dish\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Pkhali and mchadi: Georgian kidney bean spread and corn bread. Photo courtesy John Ater\u003c/em> \u003c/p>\n\u003cp>1) \u003cem>Pkhali\u003c/em>: a kidney bean spread made with walnuts, cilantro, balsamic vinegar, garlic, and spices. Served with \u003cem>mchadi\u003c/em>, Georgian mini corn bread and pomegranate molasses. This is a dish for special occasions like birthdays and weddings,\" says Ghlonti.\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/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/lali-blintzes/\" rel=\"attachment wp-att-47209\">\u003cimg class=\"alignnone size-full wp-image-47209\" title=\"Lali blintzes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali-blintzes.jpeg\" alt=\"Lali blintzes\" width=\"560\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Chicken blintzes. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>2) Chicken Blintzes with “Georgian “Salsa”: These chicken blintzes honor both of Ghlonti’s parents. Her mother is Russian, her father Georgian. “Mom's favorite dish is blintzes. She taught me how to make them by hand. The chicken is baked, then ground with fried onion, pepper and salt. Served with \u003cem>adjika\u003c/em>, a Georgian version of salsa, “made from tomato, chili pepper, bell pepper, garlic dill, cilantro -- it’s good with meat or fish.\"\u003c/p>\n\u003cp>3) Georgian Sangria: a blend of red grape, cranberry, apple, and pomegranate juices. Pomegranates are an important part of Georgian cuisine. “In Georgia, you can find them all yearlong at farmers' markets. But here pomegranates are seasonal, so I can use pomegranate molasses,” Ghlonti says.\u003c/p>\n\u003cp>Bay Area Bites interviewed Lali Ghlonti at her beloved La Cocina:\u003c/p>\n\u003cp>\u003cstrong>Georgian cuisine doesn't seem to be very well known yet. What are some of its typical ingredients?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Georgian_cuisine\">Georgian dishes\u003c/a> use herbs like cilantro, onions, red pepper, fenugreek, coriander, pomegranate, fish, meat and lamb, chicken. Fenugreek was hard to find when I first moved here, but then I found it at Whole Foods and when I go to Georgia to visit I bring some back here. \u003ca href=\"http://www.aboutgeorgia.ge/cuisine/\">Georgian cuisine\u003c/a> has absorbed the best culinary influences of its neighbors and we love meat, eggplant, soups, nuts and spices. It’s also one of the most ancient wine making cultures too.\u003c/p>\n\u003cp>\u003cstrong>Do Americans have any misconceptions when they find out you are from Georgia?\u003c/strong>\u003c/p>\n\u003cp>Yes. They don’t know where Georgia is; they think I am from the state of Georgia or from Russia. The Georgian language is completely different from Russian, with a completely different alphabet. I married a guy from Odessa. I speak Russian as well as Georgian. In Georgia, everyone loves to cook, men too. My father cooked at least two times a week. He made a good chicken \u003cem>satsivi\u003c/em> with walnut sauce.\u003c/p>\n\u003cp>\u003cstrong>I've heard Georgians have a culinary tradition of holding feasts. Can you tell me what they are like?\u003c/strong>\u003c/p>\n\u003cp>Georgian people are famous for their hospitality. Feasts are very important. You can have 100 people at a feast, which may go on all night. You always have a toastmaster, called a \u003ca href=\"http://en.wikipedia.org/wiki/Tamada\">Tamada\u003c/a> who is in charge, a strong guy who can really drink. He uses a horn decorated with silver to make many toasts with red wine. He could make 50 toasts to parents, elders and guests. See, with the horn shape, he has to finish every drink because he can’t put it down on table. Toasts are even made to ideas like life, love, friendship. Each person around the table expresses their personal understanding of these abstract concepts. The feast and toasts go on all day, while new platters of food are brought. It continues the next day with what we call hangover soup, \u003cem>khashi\u003c/em> -- that’s made from the cows’ stomach and legs.\u003c/p>\n\u003cp>\u003cstrong>You just got selected to be one of the five businesses at the former Red Vic Movie House on Haight Street. Are you excited?\u003c/strong>\u003c/p>\n\u003cp>The second happiest day of my life was when I found out I was accepted for the \u003ca href=\"http://www.tablehopper.com/chatterbox/as-previous-reportedhttpwwwtablehoppercomchatterboxthe-plans-for-the-red-vic-on-tablehopper/\">Second Act Marketplace\u003c/a> which will be part of the former Red Vic Movie House. It's set to open in March of 2013. I’ll have a small stand to make Georgian pastries. This really means a lot. My dream is to open a café so I can grow the finances to bring my parents here from Georgia. My café would be the first in San Francisco to serve authentic Georgian cuisine. There’s a Russian restaurant here that says they serve Georgian food. I tried it, but it wasn’t the real Georgian food. You don’t know it unless you lived in Georgia.\u003c/p>\n\u003cp>\u003cstrong>At the SF Street Food Festival look for Lali between 20th and 21st streets. She’ll be cooking blintzes for 500 people, and small bites of kidney bean spread and corn bread for 700.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47259\" title=\"Georgian horn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\" alt=\"Georgian horn\" width=\"450\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>Georgian drinking horn. Photo courtesy Lali Ghlonti\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lali's Catering\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.lalisf.com\">lalisf.com\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LalisCatering\">Lali's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/laliscatering\">@laliscatering\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands",
"title": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\" alt=\"\" title=\"outsidelambs04\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47032\">\u003c/a>\u003c/p>\n\u003cp>Bigger than ever, the fifth annual \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> arts and music festival is back at Golden Gate Park this weekend. Bay Area Bites editor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> and I paid a visit to \"Outside Lambs,\" chef \u003ca href=\"http://www.thewholebeastsf.com/\">John Fink\u003c/a>'s mini-empire within the festival grounds. His three booths with their colorful, Victorian house-like facades reside in the foodie territory of \"MacLaren Pass,\" with their decadent neighbors, Beer Lands and Choco Lands, just a short stroll away. It's his first time participating in this cultural extravaganza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\" alt=\"outside lambs / the whole beast\" title=\"outside lambs / the whole beast\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47033\">\u003c/a>\u003c/p>\n\u003cp>The name of his catering business, \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>, reflects John's philosophy and approach to cooking. He focuses on using whole animals in the preparation of his dishes and lately, he's turned his attention to lambs. \u003c/p>\n\u003cblockquote>\u003cp>\"I have been working with whole lambs over the last few years, and the more I work with whole lamb, it has become a favorite meat to work with. It’s a luxury to cook it whole at a large event and use all of the parts.\"\u003c/p>\u003c/blockquote>\n\u003cp>And John's figured out a way to incorporate lamb into all of the dishes he's serving up to festivalgoers, whether's it's a garnish or the main ingredient of one of his offerings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\" alt=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47142\">\u003c/a>\u003cbr>\n\u003cem>John Fink in foreground with a whole lamb getting broken down in background at Outside Lambs. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\" alt=\"lamb\" title=\"lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47037\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\" alt=\"chopped lamb\" title=\"chopped lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47043\">\u003c/a>\u003c/p>\n\u003cp>A tall, imposing figure, John expertly butchered up the freshly cooked lamb as described his prep for his meals. \u003c/p>\n\u003cblockquote>\u003cp>\"We have sourced 25 lambs from a variety of California ranches that will be served over the course of the weekend. The Whole Beasts' lambs are cooked in my special smoker from \u003ca href=\"http://www.southern-pride.com/\">Southern Pride\u003c/a>. A good friend of mine who's a fire chief told me I was working way too hard. He let me borrow his oven. Then I asked to borrow it again and again and again. At the end of the year I said, 'I have got to get one.'\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560b.jpg\" alt=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" title=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47148\">\u003c/a>\u003cbr>\n\u003cem>John Fink and Southern Pride. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\" alt=\"oven\" title=\"oven\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47038\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\" alt=\"southern pride oven\" title=\"oven 2\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47039\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\" alt=\"john loads wood into the oven\" title=\"john loads wood\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47040\">\u003c/a>\u003c/p>\n\u003cp>John and his crew fired up his oven at 6AM this morning with five lambs on the spits. \"They take about three-and-half, four hours to cook, depending on how often that oven door opens up. Lamb necks take about six hours.\"\u003c/p>\n\u003cblockquote>\u003cp>\"It's so efficient,\" he continues. \"I don't have to burn that much wood. I do different varieties of whole animal cooking: open fire; underground; and a special fish grill where I butterfly the animal. But at these large events I can cook five to six lambs at a time. Lamb and goat really excel in there. With the rotisseries, it's a nice, moist cooking environment. And you can introduce the smoke, or you don't have to. I can 'kiss it with the wood,' so to speak. We're doing it with white oak and it's fantastic. And it's mobile, so I can do something like this as there's no open fires allowed in Golden Gate Park.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\" alt=\"two lambs\" title=\"two lambs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47055\">\u003c/a>\u003c/p>\n\u003cp>The lambs have been marinating for two to three days in a Moroccan-inspired rub. \u003c/p>\n\u003cblockquote>\u003cp>\"I love Moroccan food. I don't know what it is, because I'm not Moroccan. I'm English, German Dutch, but I love that yogurt, and I love that kind of strong flavor profiles. I got turned onto this \u003ca href=\"http://en.wikipedia.org/wiki/Chermoula\">chermoula\u003c/a> marinade and kind of adapted it to my own and added this and that to it. So I use yogurt with lamb and I reinforce the chermoula rub with garlic, ginger, jalapeño, cilantro and parsley and marinate that for three days. It works its magic. The classic combination, of course, is lamb with mint jelly. It has its application. And lamb with garlic and rosemary; I love that too. This is something different. It still has that garlic and mint, but with a little bit something extra. I think lamb really goes well with chilies. Pigs can take the heat, but lamb even more so.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wendy and I were lucky enough to sample most of the items that were served up on Saturday. The lamb was cooked to perfection and was the juiciest, most succulent lamb I'd ever had. The Moroccan spices in the yogurt dressing melded together perfectly with the roasted meat and the cool, crisp cucumber-red onion salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\" alt=\"cucumber prep\" title=\"cucumber prep\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47054\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\" alt=\"cucumber red onion\" title=\"cucumber red onion\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47045\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47047\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47087\">\u003c/a>\u003c/p>\n\u003cp>Their version of the curried Indian stew, mulligatawny, incorporated whole roasted lamb leftovers from the gyros. The soup base was coconut milk and lamb stock, with \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> chickpeas, potatoes, peas and summer squash swimming in the rich broth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\" alt=\"mulligatawny\" title=\"mulligatawny\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47086\">\u003c/a>\u003c/p>\n\u003cp>John also concocted his own version of the French-Canadian comfort food dish, \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, using fresh cut Kennebec potatoes twice-fried in rice bran oil and rendered lamb fat. Salted and tossed with parsley, the fries were smothered with lamb gravy, lamb bits and topped with sheep’s milk cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\" alt=\"fryer station\" title=\"fryer station\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\" alt=\"fries and fryer\" title=\"fries and fryer\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47052\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25-e1344753960553.jpg\" alt=\"salting the fries\" title=\"salting the fries\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47053\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\" alt=\"fries\" title=\"fries\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47083\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\" alt=\"poutine\" title=\"poutine\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47049\">\u003c/a>\u003c/p>\n\u003cp>John also shared his space with some old friends from his former days at Aqua in the early '90's. \u003c/p>\n\u003cblockquote>\u003cp>\"I was a cook at the Mina restaurant Aqua in 1994. When I told my friend and colleague chef David Varley of the Michael Mina restaurant group about my Outside Lambs idea, Varley was dying to get involved and asked if he and two chefs from \u003ca href=\"http://michaelmina.net/restaurants/locations/rn74.php\">RN 74\u003c/a> and \u003ca href=\"http://www.bourbonsteakdc.com/\">Bourbon Steak in Washington, DC\u003c/a> could be a part of it. We worked together on the menu they are doing, and it complements my dishes and the flavor of lamb so well.\"\u003c/p>\u003c/blockquote>\n\u003cp>RN74 chef David Varley grilled up Brentwood sweet corn, spooned melted garlic butter on top, then liberally topped them with lamb sausage crumbs, chili powder and cotija cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\" alt=\"fresh corn\" title=\"fresh corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47080\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\" alt=\"grilled corn\" title=\"grilled corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47085\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\" alt=\"grilled corn with toppings\" title=\"corn with toppings\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47081\">\u003c/a>\u003c/p>\n\u003cp>Bourbon Steak House's chef Omri Aflalo prepared his \"grandmother’s lamb kefta meatballs\" with \u003ca href=\"http://allstarorganics.com/\">Allstar Organic Farms\u003c/a> cucumber and a fennel-yogurt aioli. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30-e1344754999422.jpg\" alt=\"grill\" title=\"grill\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47079\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\" alt=\"meatballs\" title=\"meatballs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47084\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\" alt=\"meatballs in cups\" title=\"meatballs in cups\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47099\">\u003c/a>\u003c/p>\n\u003cp>His fellow Bourbon Steakhouse chef, Adam Sobel, grilled up lamb sausage hotdogs with heaping piles of fried onions and sweet and hot peppers on mustard-slathered Acme hotdog rolls. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\">Ryan Farr of 4505 Meats\u003c/a> produced the hot dogs for Sobel.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\" alt=\"sausage\" title=\"sausage\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47092\">\u003c/a>\u003c/p>\n\u003cp>If you find yourself hungry while checking out the bands at Outside Lands, it's worth walking over to McLaren Pass for some tasty lamb eats. All items are $10 each or less. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\" alt=\"booth\" title=\"booth\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47048\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Bay Area Bites editor Wendy Goodfriend and I paid a visit to The Whole Beast chef John Fink's tent. It's his first time participating in this cultural extravaganza. ",
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"description": "Bay Area Bites editor Wendy Goodfriend and I paid a visit to The Whole Beast chef John Fink's tent. It's his first time participating in this cultural extravaganza. ",
"title": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands | KQED",
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"headline": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\" alt=\"\" title=\"outsidelambs04\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47032\">\u003c/a>\u003c/p>\n\u003cp>Bigger than ever, the fifth annual \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> arts and music festival is back at Golden Gate Park this weekend. Bay Area Bites editor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> and I paid a visit to \"Outside Lambs,\" chef \u003ca href=\"http://www.thewholebeastsf.com/\">John Fink\u003c/a>'s mini-empire within the festival grounds. His three booths with their colorful, Victorian house-like facades reside in the foodie territory of \"MacLaren Pass,\" with their decadent neighbors, Beer Lands and Choco Lands, just a short stroll away. It's his first time participating in this cultural extravaganza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\" alt=\"outside lambs / the whole beast\" title=\"outside lambs / the whole beast\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47033\">\u003c/a>\u003c/p>\n\u003cp>The name of his catering business, \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>, reflects John's philosophy and approach to cooking. He focuses on using whole animals in the preparation of his dishes and lately, he's turned his attention to lambs. \u003c/p>\n\u003cblockquote>\u003cp>\"I have been working with whole lambs over the last few years, and the more I work with whole lamb, it has become a favorite meat to work with. It’s a luxury to cook it whole at a large event and use all of the parts.\"\u003c/p>\u003c/blockquote>\n\u003cp>And John's figured out a way to incorporate lamb into all of the dishes he's serving up to festivalgoers, whether's it's a garnish or the main ingredient of one of his offerings. \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/24/2012/08/john-fink-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\" alt=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47142\">\u003c/a>\u003cbr>\n\u003cem>John Fink in foreground with a whole lamb getting broken down in background at Outside Lambs. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\" alt=\"lamb\" title=\"lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47037\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\" alt=\"chopped lamb\" title=\"chopped lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47043\">\u003c/a>\u003c/p>\n\u003cp>A tall, imposing figure, John expertly butchered up the freshly cooked lamb as described his prep for his meals. \u003c/p>\n\u003cblockquote>\u003cp>\"We have sourced 25 lambs from a variety of California ranches that will be served over the course of the weekend. The Whole Beasts' lambs are cooked in my special smoker from \u003ca href=\"http://www.southern-pride.com/\">Southern Pride\u003c/a>. A good friend of mine who's a fire chief told me I was working way too hard. He let me borrow his oven. Then I asked to borrow it again and again and again. At the end of the year I said, 'I have got to get one.'\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560b.jpg\" alt=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" title=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47148\">\u003c/a>\u003cbr>\n\u003cem>John Fink and Southern Pride. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\" alt=\"oven\" title=\"oven\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47038\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\" alt=\"southern pride oven\" title=\"oven 2\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47039\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\" alt=\"john loads wood into the oven\" title=\"john loads wood\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47040\">\u003c/a>\u003c/p>\n\u003cp>John and his crew fired up his oven at 6AM this morning with five lambs on the spits. \"They take about three-and-half, four hours to cook, depending on how often that oven door opens up. Lamb necks take about six hours.\"\u003c/p>\n\u003cblockquote>\u003cp>\"It's so efficient,\" he continues. \"I don't have to burn that much wood. I do different varieties of whole animal cooking: open fire; underground; and a special fish grill where I butterfly the animal. But at these large events I can cook five to six lambs at a time. Lamb and goat really excel in there. With the rotisseries, it's a nice, moist cooking environment. And you can introduce the smoke, or you don't have to. I can 'kiss it with the wood,' so to speak. We're doing it with white oak and it's fantastic. And it's mobile, so I can do something like this as there's no open fires allowed in Golden Gate Park.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\" alt=\"two lambs\" title=\"two lambs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47055\">\u003c/a>\u003c/p>\n\u003cp>The lambs have been marinating for two to three days in a Moroccan-inspired rub. \u003c/p>\n\u003cblockquote>\u003cp>\"I love Moroccan food. I don't know what it is, because I'm not Moroccan. I'm English, German Dutch, but I love that yogurt, and I love that kind of strong flavor profiles. I got turned onto this \u003ca href=\"http://en.wikipedia.org/wiki/Chermoula\">chermoula\u003c/a> marinade and kind of adapted it to my own and added this and that to it. So I use yogurt with lamb and I reinforce the chermoula rub with garlic, ginger, jalapeño, cilantro and parsley and marinate that for three days. It works its magic. The classic combination, of course, is lamb with mint jelly. It has its application. And lamb with garlic and rosemary; I love that too. This is something different. It still has that garlic and mint, but with a little bit something extra. I think lamb really goes well with chilies. Pigs can take the heat, but lamb even more so.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wendy and I were lucky enough to sample most of the items that were served up on Saturday. The lamb was cooked to perfection and was the juiciest, most succulent lamb I'd ever had. The Moroccan spices in the yogurt dressing melded together perfectly with the roasted meat and the cool, crisp cucumber-red onion salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\" alt=\"cucumber prep\" title=\"cucumber prep\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47054\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\" alt=\"cucumber red onion\" title=\"cucumber red onion\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47045\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47047\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47087\">\u003c/a>\u003c/p>\n\u003cp>Their version of the curried Indian stew, mulligatawny, incorporated whole roasted lamb leftovers from the gyros. The soup base was coconut milk and lamb stock, with \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> chickpeas, potatoes, peas and summer squash swimming in the rich broth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\" alt=\"mulligatawny\" title=\"mulligatawny\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47086\">\u003c/a>\u003c/p>\n\u003cp>John also concocted his own version of the French-Canadian comfort food dish, \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, using fresh cut Kennebec potatoes twice-fried in rice bran oil and rendered lamb fat. Salted and tossed with parsley, the fries were smothered with lamb gravy, lamb bits and topped with sheep’s milk cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\" alt=\"fryer station\" title=\"fryer station\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\" alt=\"fries and fryer\" title=\"fries and fryer\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47052\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25-e1344753960553.jpg\" alt=\"salting the fries\" title=\"salting the fries\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47053\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\" alt=\"fries\" title=\"fries\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47083\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\" alt=\"poutine\" title=\"poutine\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47049\">\u003c/a>\u003c/p>\n\u003cp>John also shared his space with some old friends from his former days at Aqua in the early '90's. \u003c/p>\n\u003cblockquote>\u003cp>\"I was a cook at the Mina restaurant Aqua in 1994. When I told my friend and colleague chef David Varley of the Michael Mina restaurant group about my Outside Lambs idea, Varley was dying to get involved and asked if he and two chefs from \u003ca href=\"http://michaelmina.net/restaurants/locations/rn74.php\">RN 74\u003c/a> and \u003ca href=\"http://www.bourbonsteakdc.com/\">Bourbon Steak in Washington, DC\u003c/a> could be a part of it. We worked together on the menu they are doing, and it complements my dishes and the flavor of lamb so well.\"\u003c/p>\u003c/blockquote>\n\u003cp>RN74 chef David Varley grilled up Brentwood sweet corn, spooned melted garlic butter on top, then liberally topped them with lamb sausage crumbs, chili powder and cotija cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\" alt=\"fresh corn\" title=\"fresh corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47080\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\" alt=\"grilled corn\" title=\"grilled corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47085\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\" alt=\"grilled corn with toppings\" title=\"corn with toppings\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47081\">\u003c/a>\u003c/p>\n\u003cp>Bourbon Steak House's chef Omri Aflalo prepared his \"grandmother’s lamb kefta meatballs\" with \u003ca href=\"http://allstarorganics.com/\">Allstar Organic Farms\u003c/a> cucumber and a fennel-yogurt aioli. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30-e1344754999422.jpg\" alt=\"grill\" title=\"grill\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47079\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\" alt=\"meatballs\" title=\"meatballs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47084\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\" alt=\"meatballs in cups\" title=\"meatballs in cups\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47099\">\u003c/a>\u003c/p>\n\u003cp>His fellow Bourbon Steakhouse chef, Adam Sobel, grilled up lamb sausage hotdogs with heaping piles of fried onions and sweet and hot peppers on mustard-slathered Acme hotdog rolls. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\">Ryan Farr of 4505 Meats\u003c/a> produced the hot dogs for Sobel.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\" alt=\"sausage\" title=\"sausage\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47092\">\u003c/a>\u003c/p>\n\u003cp>If you find yourself hungry while checking out the bands at Outside Lands, it's worth walking over to McLaren Pass for some tasty lamb eats. All items are $10 each or less. \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/24/2012/08/outsidelambs20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\" alt=\"booth\" title=\"booth\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47048\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs",
"title": " Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\" alt=\"Hiwot Tadesse makes coffee\" title=\"Hiwot Tadesse makes coffee\" width=\"500\" height=\"535\" class=\"alignnone size-full wp-image-46715\">\u003c/a>\u003cbr>\n\u003cem>Hiwot Tadesse makes coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>It's 10am and I'm part of a crowd in the middle of one of the Financial District’s temples to the caffeine-fueled lifestyle. But instead of jittery office workers gulping their lattes, I see an incongruous cultural scene for a downtown java joint. Flanking the gleaming espresso bar, a raised platform is strewn with long grasses and bright yellow flowers, set with baskets, carved wooden boxes and trays of tiny white cups. Just like the mothers and grandmothers of many generations have done before her, a lovely Ethiopian woman in an embroidered dress stirs a pan of coffee beans over a blue flame, while aromatic curls of incense waft across the room.\u003c/p>\n\u003cp>On the last day of the \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs Festival\u003c/a>, 30 attendees (and almost as many photographers) squeeze into \u003ca href=\"http://www.yelp.com/biz/espressamente-iily-san-francisco\">Espressamente Illy \u003c/a>to enjoy a rarely seen ritual that is still practiced in most Ethiopian households, the traditional Ethiopian Coffee Ceremony, hosted by Chef Marcus Samuelsson. \u003c/p>\n\u003cp>Just a few weeks ago, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/18/just-say-yes-to-marcus-samuelsson%E2%80%99s-memoir-yes-chef/\">Samuelsson was in town\u003c/a> promoting his new autobiography, \u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">Yes Chef\u003c/a>, and now he returns in one of his \u003ca href=\"http://www.nytimes.com/2012/08/05/business/marcus-samuelsson-both-a-chef-and-a-brand.html?_r=1&hpw\">many other roles\u003c/a>, as an ambassador for Illy’s new line of single origin coffees, including one from Ethiopia. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\" alt=\"marcus and fetlework\" title=\"marcus and fetlework\" width=\"560\" height=\"450\" class=\"alignnone size-full wp-image-46717\">\u003c/a>\u003cbr>\n\u003cem>Fetlework Tefferi and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ethiopian-born Samuelsson, who grew up in a loving adoptive family in Sweden after becoming an orphan at an early age, returned to Ethiopia only twelve years ago. He is an enthusiastic supporter of authentic ethnic culture for its “tradition, value and meaning.” Samuelsson adds, \u003c/p>\n\u003cblockquote>\u003cp>\"The way to understand a culture is to know what they eat and drink. I didn’t know very much about the Ethiopian coffee ritual when I visited Ethiopia, but now I want to introduce a friend who knows everything.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\" alt=\"coffee Collage\" title=\"coffee Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46716\">\u003c/a>\u003cbr>\n\u003cem>Roasting, grinding and brewing coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>So Fetlework Tefferi of Oakland’s award-winning \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a> takes a bowl with lighted incense and gently waves it among the gathered visitors while a group of women from the East Bay Ethiopian community who work with Tefferi begin to roast the green coffee beans. Two ways of roasting the beans are demonstrated: stirring them on a flat bottomed pan or shaking them in a shallow pan until they sweat and turn a shiny dark brown, being careful not to let them burn. The hot roasted beans are poured onto a flat basket to cool and then passed around so the crowd can appreciate their deep, rich aroma. The next step in the ritual, as narrated by Tefferi, is grinding the cooled beans by hand with a wooden mortar and pestle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\" alt=\"jebena\" title=\"jebena\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46718\">\u003c/a>\u003cbr>\n\u003cem>Traditional Ethiopian clay jebena coffee pot\u003c/em>\u003c/p>\n\u003cp>The ground coffee is then boiled with water in a special long–necked, handmade, black clay pot, called a \u003cem>jebena\u003c/em>, which Samuelsson remembers seeing sold by artisans in markets on his trips to Ethiopia. When the brew is judged to be ready (which may necessitate some back and forth decanting from the jebena into another vessel), the finished coffee is poured from the jebena held high above a tray of cups, which are then passed around the crowd. Samuelsson advises that this coffee is best drunk black, the better to notice the hints of lavender, citrus and blueberry. As one who usually takes my mug with plenty of milk and sugar, I am delightfully surprised at the smooth, velvety brew. Tefferi adds that in Ethiopia some people may add salt or spiced butter to their coffee. Snacks, such as roasted barley, peanuts, or popcorn are typically eaten with the coffee and a basket of barley and seeds is also passed around the room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/food-collage/\" rel=\"attachment wp-att-46719\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/food-Collage.jpg\" alt=\"food Collage\" title=\"food Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46719\">\u003c/a>\u003cbr>\n\u003cem>Rolls of injera, doro wot with eggs, buffet of azifa and buticha, baklava\u003c/em> \u003c/p>\n\u003cp>After our coffee and roasted barley, Tefferi introduces us to the waiting Ethiopian brunch specialties from her Oakland restaurant and its sister spice store \u003ca href=\"https://brundo.com/\">Brundo\u003c/a> that line the buffet: \u003cem>inkulal\u003c/em> \u003cem>firfir\u003c/em> (scrambled eggs with jalapenos and clarified butter), \u003cem>doro wot fitfit\u003c/em>, chicken simmered in such a fiery berbere sauce that she cautions diners to be careful, homemade cheese, \u003cem>azifa\u003c/em> (lavender hued soft cooked lentils with garlic, onions, lemon) and a pale yellow dish called \u003cem>buticha\u003c/em>. “Americans tell me they dream about buticha,\" says Tefferi.\"People swear there's cream in it, but it's actually vegan and really seems to resonate with the America palate.\" I try the buticha and Tefferi is absolutely right. It's a creamy cloud of chickpea flour, olive oil, garlic and onions and a hint of jalapeno, the texture of soft-cooked scrambled eggs. Sweets include traditional dates and baklava-like pastries with pistachios or lavender. As a final touch, glasses of glowing-orange honey wine are handed out.\u003c/p>\n\u003cp>Ethiopian food is traditionally \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">eaten by hand\u003c/a>, served with rolls of injera (a crepe-like bread with which to pick up the meats and vegetables). Although forks are also provided for novice diners, Chef Samuelsson eats his doro wot appropriately by hand, making small bites in ripped off bits of injera.\u003c/p>\n\u003cp>To complete the hospitality, Ethiopian music fills the room and the women demonstrate a style of dancing where they shake their shoulders with the music. “I’ve been in Sweden too long,” quips Samuelsson, trying to keep up.\u003c/p>\n\u003cp>As things begin to wrap up, I look at my watch and see that it's only 11am, even though the event was billed to last until noon. Somehow the coffee ceremony seems to have sped by. So I ask Hiwot Tadesse, the woman who roasted the beans on the platorm, to explain a little more about how the ritual works in her native Ethiopia. \"Is this something that happens only after dinner?\" I ask. \u003c/p>\n\u003cp>She smiles and shakes her head. “Coffee happens two or three times a day, morning, noon and night. People leave their doors open and when someone starts to make coffee, the aroma circulates, effectively acting like an invitation for neighbors to drop over,” she explains. Ironically -- given our speeded up version -- the point of the Ethiopian coffee roasting ceremony is to slow down and take time to chat with friends and family about everything from politics to gossip. The entire ritual, I learn, may take a couple of hours from lighting incense, washing and drying the green coffee beans, roasting them in a special pan, passing them around to enjoy the aroma, grinding them, boiling them with water, then checking the brew by pouring out the liquid and pouring it back for more brewing. The full ceremony consists of serving three rounds of coffee, which each have a distinct name. The third cup is called \u003cem>baraka\u003c/em>, which means blessing. Traditionally in Ethiopia, it is only women who make the coffee and part of the ritual is to praise their coffee making ability. Women in Ethiopian households invite family and neighbors for coffee, calling out “\u003cem>Buna Derswal\u003c/em>!” (The Coffee is ready).\u003c/p>\n\u003cp>So the next time I dash in to grab a quick latte, I hope the sweet memories of this measured Ethiopian Coffee ritual will give me pause.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-platform.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-platform.jpg\" alt=\"coffee platform\" title=\"coffee platform\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46832\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "A traditional Ethiopian coffee ceremony was presented for SF Chefs by Chef Marcus Samuelsson and Fetlework Tefferi of Oakland's Cafe Colucci. The bean roasting demo was followed by a brunch of Ethiopian specialties.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\" alt=\"Hiwot Tadesse makes coffee\" title=\"Hiwot Tadesse makes coffee\" width=\"500\" height=\"535\" class=\"alignnone size-full wp-image-46715\">\u003c/a>\u003cbr>\n\u003cem>Hiwot Tadesse makes coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>It's 10am and I'm part of a crowd in the middle of one of the Financial District’s temples to the caffeine-fueled lifestyle. But instead of jittery office workers gulping their lattes, I see an incongruous cultural scene for a downtown java joint. Flanking the gleaming espresso bar, a raised platform is strewn with long grasses and bright yellow flowers, set with baskets, carved wooden boxes and trays of tiny white cups. Just like the mothers and grandmothers of many generations have done before her, a lovely Ethiopian woman in an embroidered dress stirs a pan of coffee beans over a blue flame, while aromatic curls of incense waft across the room.\u003c/p>\n\u003cp>On the last day of the \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs Festival\u003c/a>, 30 attendees (and almost as many photographers) squeeze into \u003ca href=\"http://www.yelp.com/biz/espressamente-iily-san-francisco\">Espressamente Illy \u003c/a>to enjoy a rarely seen ritual that is still practiced in most Ethiopian households, the traditional Ethiopian Coffee Ceremony, hosted by Chef Marcus Samuelsson. \u003c/p>\n\u003cp>Just a few weeks ago, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/18/just-say-yes-to-marcus-samuelsson%E2%80%99s-memoir-yes-chef/\">Samuelsson was in town\u003c/a> promoting his new autobiography, \u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">Yes Chef\u003c/a>, and now he returns in one of his \u003ca href=\"http://www.nytimes.com/2012/08/05/business/marcus-samuelsson-both-a-chef-and-a-brand.html?_r=1&hpw\">many other roles\u003c/a>, as an ambassador for Illy’s new line of single origin coffees, including one from Ethiopia. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\" alt=\"marcus and fetlework\" title=\"marcus and fetlework\" width=\"560\" height=\"450\" class=\"alignnone size-full wp-image-46717\">\u003c/a>\u003cbr>\n\u003cem>Fetlework Tefferi and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ethiopian-born Samuelsson, who grew up in a loving adoptive family in Sweden after becoming an orphan at an early age, returned to Ethiopia only twelve years ago. He is an enthusiastic supporter of authentic ethnic culture for its “tradition, value and meaning.” Samuelsson adds, \u003c/p>\n\u003cblockquote>\u003cp>\"The way to understand a culture is to know what they eat and drink. I didn’t know very much about the Ethiopian coffee ritual when I visited Ethiopia, but now I want to introduce a friend who knows everything.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\" alt=\"coffee Collage\" title=\"coffee Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46716\">\u003c/a>\u003cbr>\n\u003cem>Roasting, grinding and brewing coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>So Fetlework Tefferi of Oakland’s award-winning \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a> takes a bowl with lighted incense and gently waves it among the gathered visitors while a group of women from the East Bay Ethiopian community who work with Tefferi begin to roast the green coffee beans. Two ways of roasting the beans are demonstrated: stirring them on a flat bottomed pan or shaking them in a shallow pan until they sweat and turn a shiny dark brown, being careful not to let them burn. The hot roasted beans are poured onto a flat basket to cool and then passed around so the crowd can appreciate their deep, rich aroma. The next step in the ritual, as narrated by Tefferi, is grinding the cooled beans by hand with a wooden mortar and pestle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\" alt=\"jebena\" title=\"jebena\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46718\">\u003c/a>\u003cbr>\n\u003cem>Traditional Ethiopian clay jebena coffee pot\u003c/em>\u003c/p>\n\u003cp>The ground coffee is then boiled with water in a special long–necked, handmade, black clay pot, called a \u003cem>jebena\u003c/em>, which Samuelsson remembers seeing sold by artisans in markets on his trips to Ethiopia. When the brew is judged to be ready (which may necessitate some back and forth decanting from the jebena into another vessel), the finished coffee is poured from the jebena held high above a tray of cups, which are then passed around the crowd. Samuelsson advises that this coffee is best drunk black, the better to notice the hints of lavender, citrus and blueberry. As one who usually takes my mug with plenty of milk and sugar, I am delightfully surprised at the smooth, velvety brew. Tefferi adds that in Ethiopia some people may add salt or spiced butter to their coffee. Snacks, such as roasted barley, peanuts, or popcorn are typically eaten with the coffee and a basket of barley and seeds is also passed around the room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/food-collage/\" rel=\"attachment wp-att-46719\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/food-Collage.jpg\" alt=\"food Collage\" title=\"food Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46719\">\u003c/a>\u003cbr>\n\u003cem>Rolls of injera, doro wot with eggs, buffet of azifa and buticha, baklava\u003c/em> \u003c/p>\n\u003cp>After our coffee and roasted barley, Tefferi introduces us to the waiting Ethiopian brunch specialties from her Oakland restaurant and its sister spice store \u003ca href=\"https://brundo.com/\">Brundo\u003c/a> that line the buffet: \u003cem>inkulal\u003c/em> \u003cem>firfir\u003c/em> (scrambled eggs with jalapenos and clarified butter), \u003cem>doro wot fitfit\u003c/em>, chicken simmered in such a fiery berbere sauce that she cautions diners to be careful, homemade cheese, \u003cem>azifa\u003c/em> (lavender hued soft cooked lentils with garlic, onions, lemon) and a pale yellow dish called \u003cem>buticha\u003c/em>. “Americans tell me they dream about buticha,\" says Tefferi.\"People swear there's cream in it, but it's actually vegan and really seems to resonate with the America palate.\" I try the buticha and Tefferi is absolutely right. It's a creamy cloud of chickpea flour, olive oil, garlic and onions and a hint of jalapeno, the texture of soft-cooked scrambled eggs. Sweets include traditional dates and baklava-like pastries with pistachios or lavender. As a final touch, glasses of glowing-orange honey wine are handed out.\u003c/p>\n\u003cp>Ethiopian food is traditionally \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">eaten by hand\u003c/a>, served with rolls of injera (a crepe-like bread with which to pick up the meats and vegetables). Although forks are also provided for novice diners, Chef Samuelsson eats his doro wot appropriately by hand, making small bites in ripped off bits of injera.\u003c/p>\n\u003cp>To complete the hospitality, Ethiopian music fills the room and the women demonstrate a style of dancing where they shake their shoulders with the music. “I’ve been in Sweden too long,” quips Samuelsson, trying to keep up.\u003c/p>\n\u003cp>As things begin to wrap up, I look at my watch and see that it's only 11am, even though the event was billed to last until noon. Somehow the coffee ceremony seems to have sped by. So I ask Hiwot Tadesse, the woman who roasted the beans on the platorm, to explain a little more about how the ritual works in her native Ethiopia. \"Is this something that happens only after dinner?\" I ask. \u003c/p>\n\u003cp>She smiles and shakes her head. “Coffee happens two or three times a day, morning, noon and night. People leave their doors open and when someone starts to make coffee, the aroma circulates, effectively acting like an invitation for neighbors to drop over,” she explains. Ironically -- given our speeded up version -- the point of the Ethiopian coffee roasting ceremony is to slow down and take time to chat with friends and family about everything from politics to gossip. The entire ritual, I learn, may take a couple of hours from lighting incense, washing and drying the green coffee beans, roasting them in a special pan, passing them around to enjoy the aroma, grinding them, boiling them with water, then checking the brew by pouring out the liquid and pouring it back for more brewing. The full ceremony consists of serving three rounds of coffee, which each have a distinct name. The third cup is called \u003cem>baraka\u003c/em>, which means blessing. Traditionally in Ethiopia, it is only women who make the coffee and part of the ritual is to praise their coffee making ability. Women in Ethiopian households invite family and neighbors for coffee, calling out “\u003cem>Buna Derswal\u003c/em>!” (The Coffee is ready).\u003c/p>\n\u003cp>So the next time I dash in to grab a quick latte, I hope the sweet memories of this measured Ethiopian Coffee ritual will give me pause.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Winemaking in the Russian River Valley: Jeremy Baker of Thomas George Estates",
"title": "Winemaking in the Russian River Valley: Jeremy Baker of Thomas George Estates",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/560BAB_BakerByCarlMindling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/560BAB_BakerByCarlMindling.jpg\" alt=\"Jeremy Baker. Photo courtesy of Carl Mindling\" title=\"Jeremy Baker. Photo courtesy of Carl Mindling\" width=\"560\" height=\"511\" class=\"alignnone size-full wp-image-46575\">\u003c/a>\u003cbr>\n\u003cem>Jeremy Baker. Photo courtesy of Carl Mindling\u003c/em>\u003c/p>\n\u003cp>Looking for a steady acid level in your favorite glass of Pinot Noir, possibly served up by one of the most eligible bachelors in the Russian River Valley? Hit the \u003ca href=\"http://www.wineroad.com/\">Wine Road\u003c/a> and make \u003ca href=\"http://www.thomasgeorgeestates.com/\">Thomas George Estates\u003c/a> your first stop. There, a team led by President Jeremy Baker along with Winemaker Chris Russi are producing wines that are made by hand in small batches. Their reds are made using a basket press, and Baker opted for Bordeaux-style concrete eggs instead of barrel fermentation for \u003ca href=\"https://twitter.com/#!/TGEWinery\">Thomas George Estates\u003c/a>’ Chardonnay and Grenache wines. \u003c/p>\n\u003cp>Part of the fun of drinking wine is learning about who makes it and how and why they do it. Bonus if you are chillaxing in a setting that includes a wine cave with antiques and comfortable yet stylish furniture. On a recent group visit to Thomas George Estates with other writers, I noticed that most of us became prone to smiling and giggling. As he led a tour, Jeremy Baker seemed to intrigue us all: the Toronto (Canada) native and his family have spent 25 million dollars to build a successful wine business. Jeremy’s dad is the attorney Thomas Baker and the winery name is an homage to him and Jeremy’s grandfather. Jeremy Baker is single and admittedly easy on the eyes. All the more so because he gives off a mellow and decidedly humble vibe.\u003c/p>\n\u003cp>On our Wine Road tour, one San Francisco female writer whispered, “What can’t he do?!” after we discovered Baker’s background included working in wine marketing, creating a successful restaurant group with nine locations, and before a back injury, did extreme heli-skiing. Oh yes, he also knows his way around the kitchen and garden. Add event cook and fruit preserve maker to his list of redeemable qualities. Baker is also a longtime vegetarian who happens to adore the sheep and animals that populate Thomas George Estates. Bay Area Bites interviewed Baker in person and via phone interview.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the concrete eggs you use for Chardonnay and Grenache.\u003c/strong>\u003cbr>\nConcrete has been used for centuries in the old world. A lot of wineries in the mid-1900s have gone a long way in putting them back. It’s an old technique. Concrete gets micro-oxidation without any oak influence. Because there aren’t any corners, and you get a very thorough and tight, precise fermentation. Wines show a little more maturity and there are heightened aromatics. We were the first in the area to take possession of those eggs from Sonoma Cast Stone. A similar version is used in France but it’s roughly a fifth the size. We wanted to add another layer to our Chardonnays and Pinot Noirs and started to bottle in 2010 fifty cases of “concrete only” Chardonnay. In 2011, we did 250 cases. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Group_with_JBaker_BAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Group_with_JBaker_BAB.jpg\" alt=\"\" title=\"560Group_with_JBaker_BAB\" width=\"560\" height=\"538\" class=\"alignnone size-full wp-image-46433\">\u003c/a>\u003cbr>\n\u003cem>Group with Jeremy Baker at the Baker Ridge Vineyard Picnic L to R, Adrienne Donnelly, Club and Events manager; Chris Russi, Winemaker; Sean Tevik, Operations Manager; Jeremy Baker. Image courtesy of Thomas George Estates.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Two of Thomas George Estates staff are sommeliers who you recruited from Arizona. Food also plays an important role with your operations. What are you looking for when you hire?\u003c/strong>\u003cbr>\nWe have zero turn over in our tasting room for a reason. I’m most proud of that. Sean and A.J. were two of my best customers in Arizona. They had long since aspired to be here in the wine country. When people come to taste, whether it’s their first time or they’re experts, we want to offer them something.\u003c/p>\n\u003cp>I come from restaurants and we really love food and wine here. Doing food pairings is our passion. Sean and I always chef for events of up to 100 people. Today we have a picnic on Baker Ridge, and we’re planning pork soaked in Pinot Noir leaves for two days then roasted on a spit and served with corn on the cob. Our food pairings have allowed us to attract a lot more wine club customers. \u003c/p>\n\u003cp>\u003cstrong>Compared to running and building a restaurant group, what’s it like building your estate winery?\u003c/strong>\u003cbr>\nWe farm, make wine and sell wine. We have a wine club, our tasting room and so many moving parts. I like it better than the restaurant industry because we’re able to get a motivated and dedicated team. They really do love to get up and come to work. The challenge is finding the right employee and yet that’s true for any business. We’re a small winery so getting folks to try our wines is a challenge.\u003c/p>\n\u003cp>\u003cstrong>What’s an average day like? \u003c/strong>\u003cbr>\nSo far for July I’ve been on the road: New York, San Francisco, Calgary and Los Angeles for sales and marketing activities. Today I’m cooking for 100 people in Baker Ridge, and tomorrow I’ll be in the office doing admin. It’s 100 miles an hour. We’ve hired a new GM (General Manager) and that means I can focus on sales and marketing.\u003c/p>\n\u003cp>\u003cstrong>How involved is your father in the operations? \u003c/strong>\u003cbr>\nHe lives in Toronto and is not involved in our daily operations. He’s involved in key decision making and planning. Our business is very plan driven and he’s involved in macro ways... during harvest he comes and sorts fruit for a month.\u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\nDavis Bynum, who we bought land from, is one of my very best friends. I have lunch with him every Friday. He’s visiting my family in Toronto. He’s 89, and tells me what’s worked and what hasn't for him. He’s second to my dad for advice.\u003c/p>\n\u003cp>\u003cstrong>Why do you live and work in Russian River Valley?\u003c/strong>\u003cbr>\nFor the Pinot Noir. If you’re going to make Pinot outside of Burgundy, it’s probably one of the most physically beautiful places to work. \u003c/p>\n\u003cp>\u003cstrong>Do you have any recommendations for fellow vegetarians? \u003c/strong>\u003cbr>\nI’ve been a vegetarian for 21 years. In Healdsburg, I always go to \u003ca href=\"http://santarosa.about.com/od/foodandwine/a/zazu.htm\">Zazu\u003c/a> restaurant. Duskie [Estes], the chef-owner was a veggie for 20 years or so. Whenever I go there I’m guaranteed a great meal. She’s a wine freak herself. Everything on her menu meshes with wine and we make a wine under her label called Black Pig Pinot Noir. \u003c/p>\n\u003cp>\u003cstrong>What’s it like having chickens and sheep on the property?\u003c/strong>\u003cbr>\nFor the chickens, we use the eggs, which we put in our guesthouses. We have farm fresh eggs and locally produced bread and estate jam that Sean and I make. Our sheep are for grazing our vineyards and we use them on certain blocks that are tougher to get into. We love the sheep and it’s a green thing. They’re just adorable.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>More Info:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thomasgeorgeestates.com/index.php\">Thomas George Estates\u003c/a>\u003cbr>\n8075 Westside Rd., Healdsburg, Sonoma County, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 707-431-8031\u003cbr>\nTasting Room Hours: 11-5, seven days a week\u003cbr>\nTasting Fee: $10.00, refundable with wine purchase\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TGEWinery\">@TGEWinery\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TGEWinery\">Thomas George Estates Winery\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wineroad.com/\">Wine Road\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TheWineRoad\">@TheWineRoad\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/WineRoad\">Wine Road, Northern Sonoma County\u003c/a> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/560BAB_BakerByCarlMindling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/560BAB_BakerByCarlMindling.jpg\" alt=\"Jeremy Baker. Photo courtesy of Carl Mindling\" title=\"Jeremy Baker. Photo courtesy of Carl Mindling\" width=\"560\" height=\"511\" class=\"alignnone size-full wp-image-46575\">\u003c/a>\u003cbr>\n\u003cem>Jeremy Baker. Photo courtesy of Carl Mindling\u003c/em>\u003c/p>\n\u003cp>Looking for a steady acid level in your favorite glass of Pinot Noir, possibly served up by one of the most eligible bachelors in the Russian River Valley? Hit the \u003ca href=\"http://www.wineroad.com/\">Wine Road\u003c/a> and make \u003ca href=\"http://www.thomasgeorgeestates.com/\">Thomas George Estates\u003c/a> your first stop. There, a team led by President Jeremy Baker along with Winemaker Chris Russi are producing wines that are made by hand in small batches. Their reds are made using a basket press, and Baker opted for Bordeaux-style concrete eggs instead of barrel fermentation for \u003ca href=\"https://twitter.com/#!/TGEWinery\">Thomas George Estates\u003c/a>’ Chardonnay and Grenache wines. \u003c/p>\n\u003cp>Part of the fun of drinking wine is learning about who makes it and how and why they do it. Bonus if you are chillaxing in a setting that includes a wine cave with antiques and comfortable yet stylish furniture. On a recent group visit to Thomas George Estates with other writers, I noticed that most of us became prone to smiling and giggling. As he led a tour, Jeremy Baker seemed to intrigue us all: the Toronto (Canada) native and his family have spent 25 million dollars to build a successful wine business. Jeremy’s dad is the attorney Thomas Baker and the winery name is an homage to him and Jeremy’s grandfather. Jeremy Baker is single and admittedly easy on the eyes. All the more so because he gives off a mellow and decidedly humble vibe.\u003c/p>\n\u003cp>On our Wine Road tour, one San Francisco female writer whispered, “What can’t he do?!” after we discovered Baker’s background included working in wine marketing, creating a successful restaurant group with nine locations, and before a back injury, did extreme heli-skiing. Oh yes, he also knows his way around the kitchen and garden. Add event cook and fruit preserve maker to his list of redeemable qualities. Baker is also a longtime vegetarian who happens to adore the sheep and animals that populate Thomas George Estates. Bay Area Bites interviewed Baker in person and via phone interview.\u003c/p>\n\u003cp>\u003cstrong>Tell us about the concrete eggs you use for Chardonnay and Grenache.\u003c/strong>\u003cbr>\nConcrete has been used for centuries in the old world. A lot of wineries in the mid-1900s have gone a long way in putting them back. It’s an old technique. Concrete gets micro-oxidation without any oak influence. Because there aren’t any corners, and you get a very thorough and tight, precise fermentation. Wines show a little more maturity and there are heightened aromatics. We were the first in the area to take possession of those eggs from Sonoma Cast Stone. A similar version is used in France but it’s roughly a fifth the size. We wanted to add another layer to our Chardonnays and Pinot Noirs and started to bottle in 2010 fifty cases of “concrete only” Chardonnay. In 2011, we did 250 cases. \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/24/2012/07/560Group_with_JBaker_BAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Group_with_JBaker_BAB.jpg\" alt=\"\" title=\"560Group_with_JBaker_BAB\" width=\"560\" height=\"538\" class=\"alignnone size-full wp-image-46433\">\u003c/a>\u003cbr>\n\u003cem>Group with Jeremy Baker at the Baker Ridge Vineyard Picnic L to R, Adrienne Donnelly, Club and Events manager; Chris Russi, Winemaker; Sean Tevik, Operations Manager; Jeremy Baker. Image courtesy of Thomas George Estates.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Two of Thomas George Estates staff are sommeliers who you recruited from Arizona. Food also plays an important role with your operations. What are you looking for when you hire?\u003c/strong>\u003cbr>\nWe have zero turn over in our tasting room for a reason. I’m most proud of that. Sean and A.J. were two of my best customers in Arizona. They had long since aspired to be here in the wine country. When people come to taste, whether it’s their first time or they’re experts, we want to offer them something.\u003c/p>\n\u003cp>I come from restaurants and we really love food and wine here. Doing food pairings is our passion. Sean and I always chef for events of up to 100 people. Today we have a picnic on Baker Ridge, and we’re planning pork soaked in Pinot Noir leaves for two days then roasted on a spit and served with corn on the cob. Our food pairings have allowed us to attract a lot more wine club customers. \u003c/p>\n\u003cp>\u003cstrong>Compared to running and building a restaurant group, what’s it like building your estate winery?\u003c/strong>\u003cbr>\nWe farm, make wine and sell wine. We have a wine club, our tasting room and so many moving parts. I like it better than the restaurant industry because we’re able to get a motivated and dedicated team. They really do love to get up and come to work. The challenge is finding the right employee and yet that’s true for any business. We’re a small winery so getting folks to try our wines is a challenge.\u003c/p>\n\u003cp>\u003cstrong>What’s an average day like? \u003c/strong>\u003cbr>\nSo far for July I’ve been on the road: New York, San Francisco, Calgary and Los Angeles for sales and marketing activities. Today I’m cooking for 100 people in Baker Ridge, and tomorrow I’ll be in the office doing admin. It’s 100 miles an hour. We’ve hired a new GM (General Manager) and that means I can focus on sales and marketing.\u003c/p>\n\u003cp>\u003cstrong>How involved is your father in the operations? \u003c/strong>\u003cbr>\nHe lives in Toronto and is not involved in our daily operations. He’s involved in key decision making and planning. Our business is very plan driven and he’s involved in macro ways... during harvest he comes and sorts fruit for a month.\u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\nDavis Bynum, who we bought land from, is one of my very best friends. I have lunch with him every Friday. He’s visiting my family in Toronto. He’s 89, and tells me what’s worked and what hasn't for him. He’s second to my dad for advice.\u003c/p>\n\u003cp>\u003cstrong>Why do you live and work in Russian River Valley?\u003c/strong>\u003cbr>\nFor the Pinot Noir. If you’re going to make Pinot outside of Burgundy, it’s probably one of the most physically beautiful places to work. \u003c/p>\n\u003cp>\u003cstrong>Do you have any recommendations for fellow vegetarians? \u003c/strong>\u003cbr>\nI’ve been a vegetarian for 21 years. In Healdsburg, I always go to \u003ca href=\"http://santarosa.about.com/od/foodandwine/a/zazu.htm\">Zazu\u003c/a> restaurant. Duskie [Estes], the chef-owner was a veggie for 20 years or so. Whenever I go there I’m guaranteed a great meal. She’s a wine freak herself. Everything on her menu meshes with wine and we make a wine under her label called Black Pig Pinot Noir. \u003c/p>\n\u003cp>\u003cstrong>What’s it like having chickens and sheep on the property?\u003c/strong>\u003cbr>\nFor the chickens, we use the eggs, which we put in our guesthouses. We have farm fresh eggs and locally produced bread and estate jam that Sean and I make. Our sheep are for grazing our vineyards and we use them on certain blocks that are tougher to get into. We love the sheep and it’s a green thing. They’re just adorable.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>More Info:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thomasgeorgeestates.com/index.php\">Thomas George Estates\u003c/a>\u003cbr>\n8075 Westside Rd., Healdsburg, Sonoma County, CA 95448\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 707-431-8031\u003cbr>\nTasting Room Hours: 11-5, seven days a week\u003cbr>\nTasting Fee: $10.00, refundable with wine purchase\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TGEWinery\">@TGEWinery\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TGEWinery\">Thomas George Estates Winery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Rogue Cafe: Backlash in Berkeley Over Backyard Brunch",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\" alt=\"Rogue Cafe\" title=\"Rogue Cafe\" width=\"560\" height=\"355\" class=\"alignnone size-full wp-image-46435\">\u003c/a>\u003cbr>\n\u003cem>The shed that houses the Rogue Cafe, run by Eric Thoreson and Ciara Sanker. Photo: Courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>What could be more benign: A Sunday in a slightly scruffy South Berkeley backyard, where kids play in a tree house, parents sip single-origin brews, and friends nosh on soft scrambled eggs and whipped cream drenched waffles while sitting on a hodgepodge assortment of outdoor furniture in a sun-drenched spot?\u003c/p>\n\u003cp>Welcome to the \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue Cafe\u003c/a>. But don't be fooled by the innocent setting. The unpermitted and thus illegal pop-up weekend brunch is a neighborhood nuisance, a health, sanitation, and safety hazard, and a parking nightmare, railed outraged readers in response to a story on the Rogue Café on \u003ca href=\"http://www.berkeleyside.com/2012/07/23/rogue-cafe-weekend-pop-up-serves-a-mellow-brunch/\">Berkeleyside\u003c/a> this week. (Though the nearby church seems to have cornered the market on the parking problem, on Sundays at least.) To date, nobody chiming in on the hyper-local site mentioned tripping hazards such as tricycles and toys, but that may simply reflect the fact -- suspects the café owner -- that many naysayers likely have not attended the pop-up in the first place.\u003c/p>\n\u003cp>Adding insult to potential injury, this caffeine-and-eggs scourge to civil society has set up shop in a corrugated metal shed in a residential neighborhood. A neighborhood mind, that might benefit from something positive like a pop-up venture, since, alas, it has seen its share of crime, drugs, and violence over the years -- though none, one hopes, by waffle iron or hot, caffeinated beverages with a pristine pedigree.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\" alt=\"Barista Eric Thoreson\" title=\"Barista Eric Thoreson\" width=\"520\" height=\"390\" class=\"alignnone size-full wp-image-46439\">\u003c/a>\u003cbr>\n\u003cem>Barista Eric Thoreson crafts a strong cup of Joe. Photo: Nick Rahaim\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Talk about a tempest in a coffee cup. The largely vitriolic response that quickly spewed forth from a small but vocal core of Berkeleyans in response to Monday's story took pop-up owner Eric Thoreson by surprise. \"Most of the criticism seems to have come from a few people who have never been to Rogue, don't know me, and don't know that many of the neighbors come for brunch,\" says Thoreson, a long-time barista at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who also runs his own roasting company, \u003ca href=\"http://oneninetyseven.com/\">One Ninety Seven Coffee\u003c/a>, and is one of the six founding members of the \u003ca href=\"http://www.alchemycollective.com/\">Alchemy Collective Cafe\u003c/a>. \"The aggressive negativity threw me. We're trying to do something community-minded but the response to that story was not warm or welcoming.\"\u003c/p>\n\u003cp>In comparison, Thoreson says, when the \u003ca href=\"http://www.eastbayexpress.com/ebx/backyard-brunch-rogue-cafandeacute/Content?oid=3131950\">\u003cem>East Bay Express\u003c/em>\u003c/a> wrote a similarly positive review back in the brunch's early days in February, the only fallout was a doubling of customers at the next Saturday event. But the recent Berkeleyside post essentially shut down his operation in its current configuration. While the article itself did not initially address permits, readers pounced on the matter in the comments. The pop-up had operated quietly for six month in its present location, serving mostly friends, coworkers, and neighbors. But within hours of the Berkeleyside piece running -- in which several concerned citizens vowed to snitch on the renegade food venture -- Thoreson was slapped with a cease and desist order from the city's zoning department. \u003c/p>\n\u003cp>Sound familiar? Two years ago \u003ca href=\"http://www.nytimes.com/2011/06/19/us/19underground.html\">San Francisco's Underground Market\u003c/a> went through a similar hassle with city officials over its popular artisan food and music events, and back in Berkeley the \u003ca href=\"http://www.berkeleyside.com/2010/12/10/what-next-for-the-multi-culti-grill-and-birdland-jazz-club/\">Multi Culti Grill and Birdland Jazz Club\u003c/a>, a live music and BBQ venue in a residential garage, repeatedly ran into battles with that town's bureaucracy. Both events wound up navigating around permit problems by operating as a private club that accepted donations. Thoreson plans on following suit. Though, it must be said, eventually \u003ca href=\"http://birdlandjazz.org/\">Birdland\u003c/a> and the \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> were shuttered by city officials, in their early incarnations at least. The Underground Market has reopened in new form, check out details for the latest event this Saturday on the \u003ca href=\"http://foragesf.com/market/\">forageSF Underground Market page\u003c/a>. (For now, people game enough to try brunch at Rogue Café need to email Thoreson and his partner in, ah, crime Ciara Sanker (see \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue’s Facebook page\u003c/a> for details).\u003c/p>\n\u003cp>So much for Berkeley's reputation for free speech, free expression, and freedom to experiment with both everything edible and radical ideas. Lost in the brouhaha brewing this week: Nobody has to patronize the place if they don't want to. And, of course, pop-up dinners, supper clubs, street carts, and food trucks -- operating in varying degrees of legality -- have become a fixture on the local food scene, fueled by the continued economic downturn, consumer demand, and the area's seemingly endless appetite for the next cool thing from the underground culinary set.\u003c/p>\n\u003cp>Rogue Café comes out of that culture and is an unapologetically low-rent operation. Think a waffle iron, coffee grinder, propane grill, cast-iron pans, a nitrous-powered handheld espresso machine, and a borrowed backyard and shed, courtesy of a friend from the restaurant world.\u003c/p>\n\u003cp>Thoreson keeps food on ice (there's no refrigeration) and has a large pot filled with hot water for frequent hand-washing, an industry obsession, says the 32-year-old, who has a food handlers card. No, the health department isn't looking over his shoulder while he cooks, but that's not how a permitted commercial kitchen is inspected either, adds Thoreson, who follows standard health and safety protocols gleaned from his 18 years as a restaurant industry employee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\" alt=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" title=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" width=\"520\" height=\"694\" class=\"alignnone size-full wp-image-46436\">\u003c/a>\u003cbr>\n\u003cem>Sweet and savory brunch options vary each week at Rogue Cafe. Photo: courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\" alt=\"Waffles at Rouge Cafe\" title=\"Waffles at Rouge Cafe\" width=\"180\" height=\"239\" class=\"alignleft size-full wp-image-46438\">\u003c/a>Typically 20 to 40 people come to eat during the course of three hours on a Saturday or Sunday. Thoreson started serving food to make some money (at $2 for a cup of quality brew he was hardly raking in the cash). He makes his own spice-infused sausages, crusty bread, and sourdough waffles, rolled in sugar before cooking, which accounts for their trademark caramelization, texture, and taste.\u003c/p>\n\u003cp>Response to the underground café controversy among above-board barista businesses is mixed. \"I really like Rogue Café. Eric makes and roasts delicious coffee,\" says \u003ca href=\"http://www.berkeleyside.com/2012/05/25/bartavelle-owner-whats-cooking-for-ex-cafe-fanny-space/\">Suzanne Drexhage\u003c/a>, who is set to launch her own legit business, \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee & Wine Bar\u003c/a>, in the former Café Fanny space in Berkeley. \"It's in my neighborhood, which is great. And I do love the community vibe of the pop-up,\" adds Drexhage, who ran her own occasional pop-up dinners out of Local 123 café in west Berkeley.\u003c/p>\n\u003cp>She understands the need for health inspections and business permits. And yet: \"I really wish places like Rogue could just work in their own way without hassles. The chance to try things out before putting tons of money into starting a business the official way is so useful, and the customers love it,\" says Drexhage, who admits to a soft spot for pop-ups. \"And, for what it's worth, there are probably hundreds of officially sanctioned restaurants in Berkeley that aren't anywhere near as clean or responsibly run.\"\u003c/p>\n\u003cp>Other neighboring café owners are more conflicted. \"As an avid supporter of community through food, coffee, and wine, I think what Rogue's doing is great -- cute garden setting, small footprint, real people serving real, honest food and drinks,\" says \u003ca href=\"http://www.berkeleyside.com/2012/07/20/local-123-finds-its-feet-in-west-berkeley-and-beyond/\">Frieda Hoffman\u003c/a>, who co-owns \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>, where her friend Ciara Sanker of Rogue also works. \u003c/p>\n\u003cp>But as a businesswoman, the rogue model gives her pause. Since she forks out for permits, property taxes, commercial rates for basic services like PG&E, insurance, and the like, she says she feels frustrated that places like Rogue circumvent such costs. \"Why should they get a break? We have sweated long and hard to create a café business founded on the same principles and serve a similar market and we're only just reaching profitability after three years,\" adds Hoffman. Thoreson, who describes his weekend brunch event as \"barely profitable,\" pays taxes and has a business license.\u003c/p>\n\u003cp>What's next for Rogue remains unclear at press time. \"Rogue will happen this weekend, although the location is not yet solidified,\" Thoreson told BAB. In the interim, Thoreson is getting some unsolicited advice from a fellow renegade who found himself in a similar situation. After being hit with penalties for code violations on more than one occasion, Birdland's Mike Parayno, fed up with running afoul of city officials in Berkeley for his garage jam sessions and BBQ soirees, took off -- to the Philippines.\u003c/p>\n\u003cp>He relaunched as the Birdland Jazzista Social Club in Manila, in a South-East Asian culture more conducive to small businesses coexisting in residential neighborhoods. \"Birdland has flown the coop,\" says Parayno. \"But it's the same concept: Free food, bring your own booze, small donation for the musicians, and we party. People love it. And there's no Berkeley hater energy.\"\u003c/p>\n\u003cp>Thoreson may not have to go so far to keep slinging eggs and serving java. He hopes a short hop across the border back to Oakland -- where Rogue Café began -- may prove a more hospitable home to his budding backyard brunch business. Stay tuned.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\" alt=\"Rogue Cafe Photo: Gabe Henry\" title=\"Rogue Cafe Photo: Gabe Henry\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46454\">\u003c/a>\u003cbr>\n\u003cem>Photo: Gabe Henry Woody\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Full disclosure: This reporter writes a food column for \u003ca href=\"http://www.berkeleyside.com/author/sarah/\">Berkeleyside\u003c/a> but did not pen its pieces on Rogue Café.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A tempest in a coffee cup played out in Berkeley this week as a small core of vocal critics sought to shut down the pop-up (and permit-less) Rogue Cafe -- once they learned about the under-the-radar brunch venue on Berkeleyside. Sarah Henry investigates the brewing brouhaha.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\" alt=\"Rogue Cafe\" title=\"Rogue Cafe\" width=\"560\" height=\"355\" class=\"alignnone size-full wp-image-46435\">\u003c/a>\u003cbr>\n\u003cem>The shed that houses the Rogue Cafe, run by Eric Thoreson and Ciara Sanker. Photo: Courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>What could be more benign: A Sunday in a slightly scruffy South Berkeley backyard, where kids play in a tree house, parents sip single-origin brews, and friends nosh on soft scrambled eggs and whipped cream drenched waffles while sitting on a hodgepodge assortment of outdoor furniture in a sun-drenched spot?\u003c/p>\n\u003cp>Welcome to the \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue Cafe\u003c/a>. But don't be fooled by the innocent setting. The unpermitted and thus illegal pop-up weekend brunch is a neighborhood nuisance, a health, sanitation, and safety hazard, and a parking nightmare, railed outraged readers in response to a story on the Rogue Café on \u003ca href=\"http://www.berkeleyside.com/2012/07/23/rogue-cafe-weekend-pop-up-serves-a-mellow-brunch/\">Berkeleyside\u003c/a> this week. (Though the nearby church seems to have cornered the market on the parking problem, on Sundays at least.) To date, nobody chiming in on the hyper-local site mentioned tripping hazards such as tricycles and toys, but that may simply reflect the fact -- suspects the café owner -- that many naysayers likely have not attended the pop-up in the first place.\u003c/p>\n\u003cp>Adding insult to potential injury, this caffeine-and-eggs scourge to civil society has set up shop in a corrugated metal shed in a residential neighborhood. A neighborhood mind, that might benefit from something positive like a pop-up venture, since, alas, it has seen its share of crime, drugs, and violence over the years -- though none, one hopes, by waffle iron or hot, caffeinated beverages with a pristine pedigree.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\" alt=\"Barista Eric Thoreson\" title=\"Barista Eric Thoreson\" width=\"520\" height=\"390\" class=\"alignnone size-full wp-image-46439\">\u003c/a>\u003cbr>\n\u003cem>Barista Eric Thoreson crafts a strong cup of Joe. Photo: Nick Rahaim\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Talk about a tempest in a coffee cup. The largely vitriolic response that quickly spewed forth from a small but vocal core of Berkeleyans in response to Monday's story took pop-up owner Eric Thoreson by surprise. \"Most of the criticism seems to have come from a few people who have never been to Rogue, don't know me, and don't know that many of the neighbors come for brunch,\" says Thoreson, a long-time barista at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who also runs his own roasting company, \u003ca href=\"http://oneninetyseven.com/\">One Ninety Seven Coffee\u003c/a>, and is one of the six founding members of the \u003ca href=\"http://www.alchemycollective.com/\">Alchemy Collective Cafe\u003c/a>. \"The aggressive negativity threw me. We're trying to do something community-minded but the response to that story was not warm or welcoming.\"\u003c/p>\n\u003cp>In comparison, Thoreson says, when the \u003ca href=\"http://www.eastbayexpress.com/ebx/backyard-brunch-rogue-cafandeacute/Content?oid=3131950\">\u003cem>East Bay Express\u003c/em>\u003c/a> wrote a similarly positive review back in the brunch's early days in February, the only fallout was a doubling of customers at the next Saturday event. But the recent Berkeleyside post essentially shut down his operation in its current configuration. While the article itself did not initially address permits, readers pounced on the matter in the comments. The pop-up had operated quietly for six month in its present location, serving mostly friends, coworkers, and neighbors. But within hours of the Berkeleyside piece running -- in which several concerned citizens vowed to snitch on the renegade food venture -- Thoreson was slapped with a cease and desist order from the city's zoning department. \u003c/p>\n\u003cp>Sound familiar? Two years ago \u003ca href=\"http://www.nytimes.com/2011/06/19/us/19underground.html\">San Francisco's Underground Market\u003c/a> went through a similar hassle with city officials over its popular artisan food and music events, and back in Berkeley the \u003ca href=\"http://www.berkeleyside.com/2010/12/10/what-next-for-the-multi-culti-grill-and-birdland-jazz-club/\">Multi Culti Grill and Birdland Jazz Club\u003c/a>, a live music and BBQ venue in a residential garage, repeatedly ran into battles with that town's bureaucracy. Both events wound up navigating around permit problems by operating as a private club that accepted donations. Thoreson plans on following suit. Though, it must be said, eventually \u003ca href=\"http://birdlandjazz.org/\">Birdland\u003c/a> and the \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> were shuttered by city officials, in their early incarnations at least. The Underground Market has reopened in new form, check out details for the latest event this Saturday on the \u003ca href=\"http://foragesf.com/market/\">forageSF Underground Market page\u003c/a>. (For now, people game enough to try brunch at Rogue Café need to email Thoreson and his partner in, ah, crime Ciara Sanker (see \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue’s Facebook page\u003c/a> for details).\u003c/p>\n\u003cp>So much for Berkeley's reputation for free speech, free expression, and freedom to experiment with both everything edible and radical ideas. Lost in the brouhaha brewing this week: Nobody has to patronize the place if they don't want to. And, of course, pop-up dinners, supper clubs, street carts, and food trucks -- operating in varying degrees of legality -- have become a fixture on the local food scene, fueled by the continued economic downturn, consumer demand, and the area's seemingly endless appetite for the next cool thing from the underground culinary set.\u003c/p>\n\u003cp>Rogue Café comes out of that culture and is an unapologetically low-rent operation. Think a waffle iron, coffee grinder, propane grill, cast-iron pans, a nitrous-powered handheld espresso machine, and a borrowed backyard and shed, courtesy of a friend from the restaurant world.\u003c/p>\n\u003cp>Thoreson keeps food on ice (there's no refrigeration) and has a large pot filled with hot water for frequent hand-washing, an industry obsession, says the 32-year-old, who has a food handlers card. No, the health department isn't looking over his shoulder while he cooks, but that's not how a permitted commercial kitchen is inspected either, adds Thoreson, who follows standard health and safety protocols gleaned from his 18 years as a restaurant industry employee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\" alt=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" title=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" width=\"520\" height=\"694\" class=\"alignnone size-full wp-image-46436\">\u003c/a>\u003cbr>\n\u003cem>Sweet and savory brunch options vary each week at Rogue Cafe. Photo: courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\" alt=\"Waffles at Rouge Cafe\" title=\"Waffles at Rouge Cafe\" width=\"180\" height=\"239\" class=\"alignleft size-full wp-image-46438\">\u003c/a>Typically 20 to 40 people come to eat during the course of three hours on a Saturday or Sunday. Thoreson started serving food to make some money (at $2 for a cup of quality brew he was hardly raking in the cash). He makes his own spice-infused sausages, crusty bread, and sourdough waffles, rolled in sugar before cooking, which accounts for their trademark caramelization, texture, and taste.\u003c/p>\n\u003cp>Response to the underground café controversy among above-board barista businesses is mixed. \"I really like Rogue Café. Eric makes and roasts delicious coffee,\" says \u003ca href=\"http://www.berkeleyside.com/2012/05/25/bartavelle-owner-whats-cooking-for-ex-cafe-fanny-space/\">Suzanne Drexhage\u003c/a>, who is set to launch her own legit business, \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee & Wine Bar\u003c/a>, in the former Café Fanny space in Berkeley. \"It's in my neighborhood, which is great. And I do love the community vibe of the pop-up,\" adds Drexhage, who ran her own occasional pop-up dinners out of Local 123 café in west Berkeley.\u003c/p>\n\u003cp>She understands the need for health inspections and business permits. And yet: \"I really wish places like Rogue could just work in their own way without hassles. The chance to try things out before putting tons of money into starting a business the official way is so useful, and the customers love it,\" says Drexhage, who admits to a soft spot for pop-ups. \"And, for what it's worth, there are probably hundreds of officially sanctioned restaurants in Berkeley that aren't anywhere near as clean or responsibly run.\"\u003c/p>\n\u003cp>Other neighboring café owners are more conflicted. \"As an avid supporter of community through food, coffee, and wine, I think what Rogue's doing is great -- cute garden setting, small footprint, real people serving real, honest food and drinks,\" says \u003ca href=\"http://www.berkeleyside.com/2012/07/20/local-123-finds-its-feet-in-west-berkeley-and-beyond/\">Frieda Hoffman\u003c/a>, who co-owns \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>, where her friend Ciara Sanker of Rogue also works. \u003c/p>\n\u003cp>But as a businesswoman, the rogue model gives her pause. Since she forks out for permits, property taxes, commercial rates for basic services like PG&E, insurance, and the like, she says she feels frustrated that places like Rogue circumvent such costs. \"Why should they get a break? We have sweated long and hard to create a café business founded on the same principles and serve a similar market and we're only just reaching profitability after three years,\" adds Hoffman. Thoreson, who describes his weekend brunch event as \"barely profitable,\" pays taxes and has a business license.\u003c/p>\n\u003cp>What's next for Rogue remains unclear at press time. \"Rogue will happen this weekend, although the location is not yet solidified,\" Thoreson told BAB. In the interim, Thoreson is getting some unsolicited advice from a fellow renegade who found himself in a similar situation. After being hit with penalties for code violations on more than one occasion, Birdland's Mike Parayno, fed up with running afoul of city officials in Berkeley for his garage jam sessions and BBQ soirees, took off -- to the Philippines.\u003c/p>\n\u003cp>He relaunched as the Birdland Jazzista Social Club in Manila, in a South-East Asian culture more conducive to small businesses coexisting in residential neighborhoods. \"Birdland has flown the coop,\" says Parayno. \"But it's the same concept: Free food, bring your own booze, small donation for the musicians, and we party. People love it. And there's no Berkeley hater energy.\"\u003c/p>\n\u003cp>Thoreson may not have to go so far to keep slinging eggs and serving java. He hopes a short hop across the border back to Oakland -- where Rogue Café began -- may prove a more hospitable home to his budding backyard brunch business. Stay tuned.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\" alt=\"Rogue Cafe Photo: Gabe Henry\" title=\"Rogue Cafe Photo: Gabe Henry\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46454\">\u003c/a>\u003cbr>\n\u003cem>Photo: Gabe Henry Woody\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Full disclosure: This reporter writes a food column for \u003ca href=\"http://www.berkeleyside.com/author/sarah/\">Berkeleyside\u003c/a> but did not pen its pieces on Rogue Café.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Profile: Maverick’s Emmanuel Eng",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\" alt=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" title=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-46156\">\u003c/a>\u003cbr>\n\u003cem>Chefs Emmanuel Eng and Scott Youkilis. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>It’s a petite-sized spot, yet shows mighty potential. \u003ca href=\"http://www.sfmaverick.com/\">Maverick restaurant\u003c/a> has spent the last seven years cranking out various forms of American food in the Mission -- at times high-brow and other times with more of a decidedly Southern and comfy bent. Owners Mike Pierce and executive chef Scott Youkilis brought on and promoted Emmanel Eng, 33, as executive chef in recent months. Eng’s artistic eye is clear in the refreshed menu and clean yet playfully creative plating style. He considers Nancy Oakes a big influencer and mentor in his culinary life and talked his way into a weekly stage that quickly led to full-time line cook work at Indigo restaurant. The Noe Valley resident cooked under Oakes at Boulevard, and has had stints at Sons & Daughters, Foreign Cinema, Quince and Aqua. Eng grew up in Portland, Oregon and studied at the Rhode Island School of Design. One of the reasons he was drawn to the Bay Area was to work for dot-coms (more on that soon) but cooking, a long-term girlfriend, bicycling and designing high-end bicycles are why he stayed. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> caught up with Eng via phone interview.\u003c/p>\n\u003cp>\u003cstrong>How did you get interested in cooking?\u003c/strong>\u003cbr>\nI went to the Rhode Island School of Design so it’s hard to say how one led to the other. In high school I was really into design and art. The correlation was working with my hands, which helped me get into cooking. \u003c/p>\n\u003cp>Becoming a cook as a career was more a product of moving to San Francisco. During college I went to Sweden and was a backpacker. I got a job at a cafeteria: washing lettuce, slicing tomatoes, and making things like a 50-pound pile of mashed potatoes. It was not glamorous but it was fun. That put me in the world of food production: mundane food but I had to serve it. I found a lot of satisfaction seeing people enjoy and eat the food and liked having the “Jewish mom/Asian grandma” syndrome of wanting to take care of people. When I moved to San Francisco, I was doing design for a dot-com and was laid off. Since I was always eating at a lot of nice places, a friend said “Why not do a \u003ca href=\"http://en.wikipedia.org/wiki/Stage_(cooking)\">stage\u003c/a>?” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I walked into Indigo and said, “I will work for free if you teach me.” \u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\nNancy Oakes at Boulevard. I still stop by there to check in and see how she’s doing, how things are. That’s where I did most of my development. There’s that classic line cook mentality at other places of work your way up. Then you have that feeling that you’ve seen all you can see. I did that for a long time. When I got to Boulevard, I found it was a place that I really wanted to work, for five years. That’s not common for someone to stick around so long. After five years, it took me that long to say, ok, time for me to move away from line cook and Sous chef and take the leap to be chef de cuisine or open my own place. \u003c/p>\n\u003cp>\u003cstrong>Tell us more about doing your own place.\u003c/strong>\u003cbr>\nI have thoughts about it all the time. What it’s going to be changes all the time. I wrote the business plan as a concept of what I want. My five year plan is to hopefully be chef-owner of a place.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? How did you two meet?\u003c/strong>\u003cbr>\nMy girlfriend Ann was a server at Boulevard. We didn’t get together until after she quit. We’ve been together five years. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink in the Bay Area?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a>: I was there on Tuesday night. David Chang and a lot of people were there and it was fun. We were all chatting and hanging out. I go there pretty often for the Bucatini. I really love that the bartenders let me sit down and they create something. I may request something light and refreshing and say, \"It was hot in the kitchen today.”\u003c/p>\n\u003cp>I go to \u003ca href=\"http://www.koipalace.com/default.htm\">Koi Palace\u003c/a> for dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://ritualroasters.com/\">Ritual Roasters\u003c/a> is where I go for coffee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\" alt=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" title=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-46157\">\u003c/a>\u003cbr>\n\u003cem>Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy seventh birthday, Maverick. What’s new at the restaurant?\u003c/strong>\u003cbr>\nI’ve been using ash [for the dish: burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes]. For our spring version, the dish had corn ash, fiddlehead ferns and ramps. The original idea was to toast cornhusks until they’re nice and golden brown. Then I was going to make a sauce or foam. I hadn’t figured out what I was doing at that point. It smelled amazing so I put in the blender and it tasted like cocoa powder. Not bitter or burnt, and by accident. I was thinking of ash rind -- since there’s that goat cheese with a layer of ash. It makes sense -- in connection with how cheese is made and an ash rind burrata.\u003c/p>\n\u003cp>That evolved into a version with beets and figs, which was a combination of how \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> at Coi took fig leaves and grilled them and turned into an oil. I copied him, because it was amazing. If corn husks burn so well, I wondered if fig leaves would. I knew someone who worked there, and I said “One day I’ll do this.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\" alt=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" title=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46165\">\u003c/a>\u003cbr>\n\u003cem>Halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive \"caviar\" and heirloom tomato relish, Bloomsdale spinach, fried zucchini sticks and lemon marigold flowers. Photo courtesy of Maverick\u003c/em> \u003c/p>\n\u003cp>One of my favorite dishes from the new menu is the halibut cheek dish. Fried chicken is a crowd pleaser and I love it but it’s the least challenging dish on the menu. \u003c/p>\n\u003cp>Things change a lot. I’m working on new dishes: roasted corn and ginger chowder, chicken agnolotti, and stuffed Italian frying peppers with house made fromage blanc. There’ll be a play on steak and eggs for the snack menu. We had a smoked egg, so I’m looking to do shredded beef jerky on top using the American technique of dried beef and then shredding it into a more Asian thing. I grew up eating shredded beef or shredded pork on my congee. It kind of melts and has a crunchy texture. It’s not like dog treat-style beef jerky. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>What is your guilty food pleasure?\u003c/strong>\u003cbr>\nCrab rangoon. That’s lowbrow American Chinese food. \u003c/p>\n\n",
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"excerpt": "Mary Ladd profiles Chef Emmanuel Eng, who is the executive chef at Maverick restaurant in the Mission. Eng describes the inspiration and technique to creating food ash for his creative plates of food. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\" alt=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" title=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-46156\">\u003c/a>\u003cbr>\n\u003cem>Chefs Emmanuel Eng and Scott Youkilis. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>It’s a petite-sized spot, yet shows mighty potential. \u003ca href=\"http://www.sfmaverick.com/\">Maverick restaurant\u003c/a> has spent the last seven years cranking out various forms of American food in the Mission -- at times high-brow and other times with more of a decidedly Southern and comfy bent. Owners Mike Pierce and executive chef Scott Youkilis brought on and promoted Emmanel Eng, 33, as executive chef in recent months. Eng’s artistic eye is clear in the refreshed menu and clean yet playfully creative plating style. He considers Nancy Oakes a big influencer and mentor in his culinary life and talked his way into a weekly stage that quickly led to full-time line cook work at Indigo restaurant. The Noe Valley resident cooked under Oakes at Boulevard, and has had stints at Sons & Daughters, Foreign Cinema, Quince and Aqua. Eng grew up in Portland, Oregon and studied at the Rhode Island School of Design. One of the reasons he was drawn to the Bay Area was to work for dot-coms (more on that soon) but cooking, a long-term girlfriend, bicycling and designing high-end bicycles are why he stayed. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> caught up with Eng via phone interview.\u003c/p>\n\u003cp>\u003cstrong>How did you get interested in cooking?\u003c/strong>\u003cbr>\nI went to the Rhode Island School of Design so it’s hard to say how one led to the other. In high school I was really into design and art. The correlation was working with my hands, which helped me get into cooking. \u003c/p>\n\u003cp>Becoming a cook as a career was more a product of moving to San Francisco. During college I went to Sweden and was a backpacker. I got a job at a cafeteria: washing lettuce, slicing tomatoes, and making things like a 50-pound pile of mashed potatoes. It was not glamorous but it was fun. That put me in the world of food production: mundane food but I had to serve it. I found a lot of satisfaction seeing people enjoy and eat the food and liked having the “Jewish mom/Asian grandma” syndrome of wanting to take care of people. When I moved to San Francisco, I was doing design for a dot-com and was laid off. Since I was always eating at a lot of nice places, a friend said “Why not do a \u003ca href=\"http://en.wikipedia.org/wiki/Stage_(cooking)\">stage\u003c/a>?” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I walked into Indigo and said, “I will work for free if you teach me.” \u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\nNancy Oakes at Boulevard. I still stop by there to check in and see how she’s doing, how things are. That’s where I did most of my development. There’s that classic line cook mentality at other places of work your way up. Then you have that feeling that you’ve seen all you can see. I did that for a long time. When I got to Boulevard, I found it was a place that I really wanted to work, for five years. That’s not common for someone to stick around so long. After five years, it took me that long to say, ok, time for me to move away from line cook and Sous chef and take the leap to be chef de cuisine or open my own place. \u003c/p>\n\u003cp>\u003cstrong>Tell us more about doing your own place.\u003c/strong>\u003cbr>\nI have thoughts about it all the time. What it’s going to be changes all the time. I wrote the business plan as a concept of what I want. My five year plan is to hopefully be chef-owner of a place.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? How did you two meet?\u003c/strong>\u003cbr>\nMy girlfriend Ann was a server at Boulevard. We didn’t get together until after she quit. We’ve been together five years. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink in the Bay Area?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a>: I was there on Tuesday night. David Chang and a lot of people were there and it was fun. We were all chatting and hanging out. I go there pretty often for the Bucatini. I really love that the bartenders let me sit down and they create something. I may request something light and refreshing and say, \"It was hot in the kitchen today.”\u003c/p>\n\u003cp>I go to \u003ca href=\"http://www.koipalace.com/default.htm\">Koi Palace\u003c/a> for dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://ritualroasters.com/\">Ritual Roasters\u003c/a> is where I go for coffee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\" alt=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" title=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-46157\">\u003c/a>\u003cbr>\n\u003cem>Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy seventh birthday, Maverick. What’s new at the restaurant?\u003c/strong>\u003cbr>\nI’ve been using ash [for the dish: burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes]. For our spring version, the dish had corn ash, fiddlehead ferns and ramps. The original idea was to toast cornhusks until they’re nice and golden brown. Then I was going to make a sauce or foam. I hadn’t figured out what I was doing at that point. It smelled amazing so I put in the blender and it tasted like cocoa powder. Not bitter or burnt, and by accident. I was thinking of ash rind -- since there’s that goat cheese with a layer of ash. It makes sense -- in connection with how cheese is made and an ash rind burrata.\u003c/p>\n\u003cp>That evolved into a version with beets and figs, which was a combination of how \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> at Coi took fig leaves and grilled them and turned into an oil. I copied him, because it was amazing. If corn husks burn so well, I wondered if fig leaves would. I knew someone who worked there, and I said “One day I’ll do this.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\" alt=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" title=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46165\">\u003c/a>\u003cbr>\n\u003cem>Halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive \"caviar\" and heirloom tomato relish, Bloomsdale spinach, fried zucchini sticks and lemon marigold flowers. Photo courtesy of Maverick\u003c/em> \u003c/p>\n\u003cp>One of my favorite dishes from the new menu is the halibut cheek dish. Fried chicken is a crowd pleaser and I love it but it’s the least challenging dish on the menu. \u003c/p>\n\u003cp>Things change a lot. I’m working on new dishes: roasted corn and ginger chowder, chicken agnolotti, and stuffed Italian frying peppers with house made fromage blanc. There’ll be a play on steak and eggs for the snack menu. We had a smoked egg, so I’m looking to do shredded beef jerky on top using the American technique of dried beef and then shredding it into a more Asian thing. I grew up eating shredded beef or shredded pork on my congee. It kind of melts and has a crunchy texture. It’s not like dog treat-style beef jerky. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What is your guilty food pleasure?\u003c/strong>\u003cbr>\nCrab rangoon. That’s lowbrow American Chinese food. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4377.jpg\" alt=\"otg truck\" title=\"otg truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45977\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> street food empire continues to expand its markets in the East Bay and debuted another location in Berkeley last night. Located at the corner of Haste and Telegraph, this new Thursday night venue drew big crowds from nearby UC Berkeley, judging by the large groups of students that were waiting for \u003ca href=\"https://twitter.com/chairmantruck\">The Chairman\u003c/a> buns and \u003ca href=\"http://www.senorsisig.com/\">Senor Sisig\u003c/a> burritos. \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a>, \u003ca href=\"http://www.oldworldfoodtruck.com/\">Old World Food Truck\u003c/a>, \u003ca href=\"http://www.southernsandwich.com/\">Southern Sandwich\u003c/a>, \u003ca href=\"http://www.sunrisedeli.net/\">Sunrise Deli\u003c/a>, \u003ca href=\"https://www.facebook.com/elsursf\">El Sur\u003c/a> and the \u003ca href=\"http://thecremebruleecart.com/\">Creme Brulee Truck\u003c/a> were also in attendance. Off the Grid also has a North Berkeley market on Wednesday evenings from 5-9pm with 10 trucks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4378.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4378.jpg\" alt=\"otg trucks\" title=\"otg trucks\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45978\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4371.jpg\" alt=\"otg southside berkeley crowds\" title=\"otg southside berkeley crowds\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45980\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4369.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4369.jpg\" alt=\"hapa sf\" title=\"hapa sf\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45984\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4365.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4365.jpg\" alt=\"el sur truck\" title=\"el sur truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45983\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4373.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4373.jpg\" alt=\"old world truck\" title=\"old world truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45981\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4380.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4380.jpg\" alt=\"senor sisig\" title=\"senor sisig\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45979\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4384.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4384.jpg\" alt=\"the chairman\" title=\"the chairman\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45971\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4390.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4390.jpg\" alt=\"the chairman tofu bun\" title=\"the chairman tofu bun\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45973\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4387.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4387.jpg\" alt=\"creme brulee truck\" title=\"creme brulee truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45972\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4399.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4399.jpg\" alt=\"creme brulee order\" title=\"creme brulee order\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45967\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4402.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4402.jpg\" alt=\"chocolate creme brulee\" title=\"chocolate creme brulee\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45969\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4375.jpg\" alt=\"otg southside berkeley\" title=\"otg southside berkeley\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45976\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://offthegridsf.com/\">OtG Southside Berkeley on Telegraph\u003c/a>\u003c/strong>\u003cbr>\nCorner of Haste and Telegraph \u003ca href=\"https://maps.google.com/maps?q=haste+and+telegraph&hl=en&ll=37.866469,-122.258542&spn=0.009622,0.013068&hnear=Telegraph+Ave+%26+Haste+St,+Berkeley,+Alameda,+California+94720&t=m&z=16&iwloc=A\">map\u003c/a>\u003cbr>\nThursdays from 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/OffTheGridSF\">OffTheGridSF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/otgsf\">@otgsf\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4377.jpg\" alt=\"otg truck\" title=\"otg truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45977\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> street food empire continues to expand its markets in the East Bay and debuted another location in Berkeley last night. Located at the corner of Haste and Telegraph, this new Thursday night venue drew big crowds from nearby UC Berkeley, judging by the large groups of students that were waiting for \u003ca href=\"https://twitter.com/chairmantruck\">The Chairman\u003c/a> buns and \u003ca href=\"http://www.senorsisig.com/\">Senor Sisig\u003c/a> burritos. \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a>, \u003ca href=\"http://www.oldworldfoodtruck.com/\">Old World Food Truck\u003c/a>, \u003ca href=\"http://www.southernsandwich.com/\">Southern Sandwich\u003c/a>, \u003ca href=\"http://www.sunrisedeli.net/\">Sunrise Deli\u003c/a>, \u003ca href=\"https://www.facebook.com/elsursf\">El Sur\u003c/a> and the \u003ca href=\"http://thecremebruleecart.com/\">Creme Brulee Truck\u003c/a> were also in attendance. Off the Grid also has a North Berkeley market on Wednesday evenings from 5-9pm with 10 trucks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4378.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4378.jpg\" alt=\"otg trucks\" title=\"otg trucks\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45978\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4371.jpg\" alt=\"otg southside berkeley crowds\" title=\"otg southside berkeley crowds\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45980\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4369.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4369.jpg\" alt=\"hapa sf\" title=\"hapa sf\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45984\">\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/24/2012/07/IMG_4365.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4365.jpg\" alt=\"el sur truck\" title=\"el sur truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45983\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4373.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4373.jpg\" alt=\"old world truck\" title=\"old world truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45981\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4380.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4380.jpg\" alt=\"senor sisig\" title=\"senor sisig\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45979\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4384.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4384.jpg\" alt=\"the chairman\" title=\"the chairman\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45971\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4390.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4390.jpg\" alt=\"the chairman tofu bun\" title=\"the chairman tofu bun\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45973\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4387.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4387.jpg\" alt=\"creme brulee truck\" title=\"creme brulee truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45972\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4399.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4399.jpg\" alt=\"creme brulee order\" title=\"creme brulee order\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45967\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4402.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4402.jpg\" alt=\"chocolate creme brulee\" title=\"chocolate creme brulee\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45969\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4375.jpg\" alt=\"otg southside berkeley\" title=\"otg southside berkeley\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45976\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://offthegridsf.com/\">OtG Southside Berkeley on Telegraph\u003c/a>\u003c/strong>\u003cbr>\nCorner of Haste and Telegraph \u003ca href=\"https://maps.google.com/maps?q=haste+and+telegraph&hl=en&ll=37.866469,-122.258542&spn=0.009622,0.013068&hnear=Telegraph+Ave+%26+Haste+St,+Berkeley,+Alameda,+California+94720&t=m&z=16&iwloc=A\">map\u003c/a>\u003cbr>\nThursdays from 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/OffTheGridSF\">OffTheGridSF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/otgsf\">@otgsf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods",
"title": "SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\" alt=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" title=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-45407\">\u003c/a>\u003cbr>\n\u003cem>Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef (middle) and David Lawrence Photo courtesy of SF Chefs\u003c/em> \u003c/p>\n\u003cp>That cooking school mantra is so true: we eat with the eyes first. If your heart quickens (even a little) at the chance of also batting an eye at a known chef who happens to be plating your food, San Francisco event planners have something for you. August 3 to August 5, the fourth-annual \u003ca href=\"http://sfchefsfoodwine.com/events/grand-tasting-tent/\">SF Chefs Grand Tasting tent\u003c/a> is slated to turn Union Square into an urban garden party swirl with food, cocktails, wine tastes from 30 wineries, mixologists, and of course chefs. It's a good way to, say, check out the latest molecular gastronomy dish at one table and stroll over for a nibble of seafood ceviche in the next breath. Pacing is everything, and taking breaks and staying hydrated will give you more staying power. There are also classes, food pairings, volunteer opportunities, cooking competitions and a full menu of culinary and sweet offerings from 25 chefs, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">Dominique\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/\">Crenn\u003c/a>, Arnold Wong, Hoss Zare, Traci Des Jardins, Chris Cosentino, Tyler Florence (TyFlo), Ryan Scott, Thomas McNaughton and Staffan Terje. Dinners and related events are happening throughout the city leading up to late July, and a \u003ca href=\"http://sfchefsfoodwine.com/events/all/\">full list of events\u003c/a> is available on the SF Chefs website. Check out the \u003ca href=\"http://www.epicuring.com/california/event/sf-chefs-food-wine-spirits-week-july-7-aug-5-25-special-epicuring-discount/\">discount code\u003c/a> available for many events via Epicuring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\" alt=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" title=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-45581\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti (far right) with other chefs at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/\">written about\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/\">worked for SF Chefs\u003c/a> for the three past years. It brings a particular emphasis on our local products, people and places, from farms to restaurants. I was a paid production staff member of the 2010 SF Chefs, and saw that the story behind \u003cem>why\u003c/em> SF Chefs came into being doesn't seem well-known or talked about. The \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> is a key player in SF Chefs history, and GGRA members say they've had their say from the start on how the events will happen. SF Chefs raises scholarship funds for lower income kids to build the next generation of culinary professionals. Many of the volunteers I managed for SF Chefs were referred by Kevin Westlye and were generally young and enthusiastic about the world of hospitality.\u003c/p>\n\u003cp>To tell the story of SF Chefs, in person and phone interviews were held with the Golden Gate Restaurant Association’s (GGRA) Executive Director \u003ca href=\"http://ggra.org/about/staff/\">Rob Black\u003c/a> and GGRA Board Member and former Executive Director \u003ca href=\"http://ggra.org/about/board/\">Kevin Westlye\u003c/a>, publicist \u003ca href=\"http://www.afandco.com/about-us/andrew-freeman/\">Andrew Freeman\u003c/a>, chefs \u003ca href=\"http://www.1300fillmore.com/\">David Lawrence\u003c/a> (1300 Fillmore), \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Waterbar and Farallon), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> (Delfina, Locanda, Pizzeria Delfina), \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Staffan Terje\u003c/a> (Perbacco and Barbacco) and \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did SF Chefs get started?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Kevin Westlye:\u003c/strong> The genesis of the event was looking at San Francisco, the Bay Area and northern California and not seeing a celebratory event that put together artisan products of the region with our incredible chef talent. We also looked at the other festivals that existed -- the Food & Wine Classic in Aspen, South Beach to a certain degree, and Pebble Beach. For all of those events, the chefs were brought into a community for three to four days. They'd have an incredible event and then leave. With our events, the public can come and taste from 25-30 local chefs at a time. \u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> I was excited and got involved right away because I thought it was important for San Francisco to have its own food and wine festival. At the start, it was a “duh” moment: why hadn’t we had our own food and wine festival before, of all cities? It’s about showing San Francisco off as a food city. \u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> It was definitely the inspiration of the GGRA Board under Kevin Westlye. There was a lot going on with food and wine festivals happening all over the country. We had a feeling that San Francisco is the epicenter and a culinary Mecca and that we didn't want to lose our position as that leader. Our original meeting was a brainstorming session. We noticed that people in New York and then Las Vegas at that point were comparing themselves to San Francisco. We have Napa and Sonoma, and the start of the farm to table movement with Alice Waters. If we could pull it off, we’d highlight the chefs of San Francisco. It took time to find sponsors--always a challenge, plan it and get the space. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> I’ve been involved since the beginning because I’m such a supporter of anything San Francisco. We all hear about New York, London and Paris but we really have an incredible food culture here. \u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The event came about around the importance of San Francisco as a national brand. I came here in the late 80s from London. When you talked about food then, you talked about New York and San Francisco. SF Chefs helped elevate our brand nationally. It’s a period of time to come and taste under one roof. A lot of people love this. Maybe they can’t always afford to come to all of the restaurants that are involved. The event lets you sample or taste from chefs and restaurants and is just a perfect marriage.\u003c/p>\n\u003cp>\u003cstrong>Community is a strong reason for SF Chefs to exist and grow. How has community come into play in your experience with SF Chefs?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The community element has always been a part of the history of SF Chefs. I’m very proud of it and how it has evolved. \u003c/p>\n\u003cp>\u003cstrong>Staffan Terje:\u003c/strong> It really gets us to connect with each other and exchange ideas. People get to see chefs they know being out there and having fun. Our regular guests get to connect with us. People who haven’t been to the restaurant connect with us. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> This is where people are all talking about “Did you taste this?” or “Did you see what \u003ca href=\"http://www.aziza-sf.com/mourad_book.html\">Mourad\u003c/a> is doing?” I love the camaraderie. We all do the same thing and get so caught up in our little world. I am at SF Chefs ‘til late at night each year because I love seeing all my friends. \u003c/p>\n\u003cp>We’re really building on the relationships we have with the farmers, and where we get our wine and get our spirits. Chefs cook, but without the farmers, there’s nothing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\" alt=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" title=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-45406\">\u003c/a>\u003cbr>\n\u003cem>Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> From the start, to pull this off, we had to come together around the idea that we are a community about food and wine. Media sponsors donate space and we keep it organic and real and about the chefs, for the chefs. We have our rising stars and we decided “let’s make this about the community,” and also look to our scene leaders.\u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> It’s always a schmooze fest.\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> It’s an opportunity for people to see each other and visit. If there’s some chef you haven’t met, you have a good opportunity to try their food. Networking is work and you make connections but this is like a fun-fest almost. For the people who attend and buy tickets, yes we're working our table but it’s fun to be there, and not just work.\u003c/p>\n\u003cp>\u003cstrong>Rob Black:\u003c/strong> We’re all about fostering community in our culinary world and see people in each others kitchens, sharing recipes, farms and vendors. We also have \u003ca href=\"http://sfchefsfoodwine.com/events/dinner-party-project/\">dinner party projects\u003c/a> to showcase innovation and creativity from our community. One of the great ones will be \u003ca href=\"http://sfchefsfoodwine.com/events/07/8/\">Dominique Crenn cooking with Jason Fox\u003c/a>. We asked her “What would be fun for you?” and she said that he would be someone she’d like to work with. [EDITOR’S NOTE: In March 2012, Chef Crenn shared with Bay Area Bites that she was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">fan of Jason Fox’s cooking at Commonwealth\u003c/a>]. \u003c/p>\n\u003cp>\u003cstrong>What’s on the menu for this year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Sliders are really popular. I think people want that safe adventure and to know that for the ticket price, they’ll get enough to eat and enough wine.\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> I’m deciding what to serve. I’m known for grits and short ribs and fried green tomatoes. Last year, I did white grits with pesto, white grits with BBQ chicken and goat cheese. It’s a Southern style dish with California sophistication. The year before I did grits with bleu cheese. People say “Wow this is good.” The idea is to never run out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\" alt=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" title=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45582\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> We usually do something fruit-related because it’s summer and you want to take advantage of fruit and also serve a lot of people with no fork. They’re holding a dish and glass of wine sometimes. I do something tried and true that I know they’ll like.\u003c/p>\n\u003cp>\u003cstrong>Any bloopers from past SF Chefs events?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Last year, the ribbon cutting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/11/valentines-treats-food-secrets-of-baker-banker/\">Baker & Banker\u003c/a> involved an incredible cake. The wind was so intense that pieces of the cake were blowing up. We were trying to act like it’s not cold and learned to do the ribbon cutting inside, on the stage. Each year we learn how to make it better.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The first year, we scheduled a cooking demo at Macy’s and no one checked to see if the store would be open that early. It wasn’t open for the demo. There was one big line and we checked with security and did an impromptu “let’s bring everyone in,” and the guests thought it was really cool. \u003c/p>\n\n",
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"excerpt": "Mary Ladd reports on the history behind the SF Chefs food festival, which is celebrating its fourth year this summer with a bounty of dinners, tastings, classes, and cooking demos. SF Chefs is the brainchild of the Golden Gate Restaurant Association and celebrates our culinary community.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\" alt=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" title=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-45407\">\u003c/a>\u003cbr>\n\u003cem>Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef (middle) and David Lawrence Photo courtesy of SF Chefs\u003c/em> \u003c/p>\n\u003cp>That cooking school mantra is so true: we eat with the eyes first. If your heart quickens (even a little) at the chance of also batting an eye at a known chef who happens to be plating your food, San Francisco event planners have something for you. August 3 to August 5, the fourth-annual \u003ca href=\"http://sfchefsfoodwine.com/events/grand-tasting-tent/\">SF Chefs Grand Tasting tent\u003c/a> is slated to turn Union Square into an urban garden party swirl with food, cocktails, wine tastes from 30 wineries, mixologists, and of course chefs. It's a good way to, say, check out the latest molecular gastronomy dish at one table and stroll over for a nibble of seafood ceviche in the next breath. Pacing is everything, and taking breaks and staying hydrated will give you more staying power. There are also classes, food pairings, volunteer opportunities, cooking competitions and a full menu of culinary and sweet offerings from 25 chefs, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">Dominique\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/\">Crenn\u003c/a>, Arnold Wong, Hoss Zare, Traci Des Jardins, Chris Cosentino, Tyler Florence (TyFlo), Ryan Scott, Thomas McNaughton and Staffan Terje. Dinners and related events are happening throughout the city leading up to late July, and a \u003ca href=\"http://sfchefsfoodwine.com/events/all/\">full list of events\u003c/a> is available on the SF Chefs website. Check out the \u003ca href=\"http://www.epicuring.com/california/event/sf-chefs-food-wine-spirits-week-july-7-aug-5-25-special-epicuring-discount/\">discount code\u003c/a> available for many events via Epicuring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\" alt=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" title=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-45581\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti (far right) with other chefs at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/\">written about\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/\">worked for SF Chefs\u003c/a> for the three past years. It brings a particular emphasis on our local products, people and places, from farms to restaurants. I was a paid production staff member of the 2010 SF Chefs, and saw that the story behind \u003cem>why\u003c/em> SF Chefs came into being doesn't seem well-known or talked about. The \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> is a key player in SF Chefs history, and GGRA members say they've had their say from the start on how the events will happen. SF Chefs raises scholarship funds for lower income kids to build the next generation of culinary professionals. Many of the volunteers I managed for SF Chefs were referred by Kevin Westlye and were generally young and enthusiastic about the world of hospitality.\u003c/p>\n\u003cp>To tell the story of SF Chefs, in person and phone interviews were held with the Golden Gate Restaurant Association’s (GGRA) Executive Director \u003ca href=\"http://ggra.org/about/staff/\">Rob Black\u003c/a> and GGRA Board Member and former Executive Director \u003ca href=\"http://ggra.org/about/board/\">Kevin Westlye\u003c/a>, publicist \u003ca href=\"http://www.afandco.com/about-us/andrew-freeman/\">Andrew Freeman\u003c/a>, chefs \u003ca href=\"http://www.1300fillmore.com/\">David Lawrence\u003c/a> (1300 Fillmore), \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Waterbar and Farallon), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> (Delfina, Locanda, Pizzeria Delfina), \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Staffan Terje\u003c/a> (Perbacco and Barbacco) and \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did SF Chefs get started?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Kevin Westlye:\u003c/strong> The genesis of the event was looking at San Francisco, the Bay Area and northern California and not seeing a celebratory event that put together artisan products of the region with our incredible chef talent. We also looked at the other festivals that existed -- the Food & Wine Classic in Aspen, South Beach to a certain degree, and Pebble Beach. For all of those events, the chefs were brought into a community for three to four days. They'd have an incredible event and then leave. With our events, the public can come and taste from 25-30 local chefs at a time. \u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> I was excited and got involved right away because I thought it was important for San Francisco to have its own food and wine festival. At the start, it was a “duh” moment: why hadn’t we had our own food and wine festival before, of all cities? It’s about showing San Francisco off as a food city. \u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> It was definitely the inspiration of the GGRA Board under Kevin Westlye. There was a lot going on with food and wine festivals happening all over the country. We had a feeling that San Francisco is the epicenter and a culinary Mecca and that we didn't want to lose our position as that leader. Our original meeting was a brainstorming session. We noticed that people in New York and then Las Vegas at that point were comparing themselves to San Francisco. We have Napa and Sonoma, and the start of the farm to table movement with Alice Waters. If we could pull it off, we’d highlight the chefs of San Francisco. It took time to find sponsors--always a challenge, plan it and get the space. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> I’ve been involved since the beginning because I’m such a supporter of anything San Francisco. We all hear about New York, London and Paris but we really have an incredible food culture here. \u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The event came about around the importance of San Francisco as a national brand. I came here in the late 80s from London. When you talked about food then, you talked about New York and San Francisco. SF Chefs helped elevate our brand nationally. It’s a period of time to come and taste under one roof. A lot of people love this. Maybe they can’t always afford to come to all of the restaurants that are involved. The event lets you sample or taste from chefs and restaurants and is just a perfect marriage.\u003c/p>\n\u003cp>\u003cstrong>Community is a strong reason for SF Chefs to exist and grow. How has community come into play in your experience with SF Chefs?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The community element has always been a part of the history of SF Chefs. I’m very proud of it and how it has evolved. \u003c/p>\n\u003cp>\u003cstrong>Staffan Terje:\u003c/strong> It really gets us to connect with each other and exchange ideas. People get to see chefs they know being out there and having fun. Our regular guests get to connect with us. People who haven’t been to the restaurant connect with us. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> This is where people are all talking about “Did you taste this?” or “Did you see what \u003ca href=\"http://www.aziza-sf.com/mourad_book.html\">Mourad\u003c/a> is doing?” I love the camaraderie. We all do the same thing and get so caught up in our little world. I am at SF Chefs ‘til late at night each year because I love seeing all my friends. \u003c/p>\n\u003cp>We’re really building on the relationships we have with the farmers, and where we get our wine and get our spirits. Chefs cook, but without the farmers, there’s nothing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\" alt=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" title=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-45406\">\u003c/a>\u003cbr>\n\u003cem>Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> From the start, to pull this off, we had to come together around the idea that we are a community about food and wine. Media sponsors donate space and we keep it organic and real and about the chefs, for the chefs. We have our rising stars and we decided “let’s make this about the community,” and also look to our scene leaders.\u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> It’s always a schmooze fest.\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> It’s an opportunity for people to see each other and visit. If there’s some chef you haven’t met, you have a good opportunity to try their food. Networking is work and you make connections but this is like a fun-fest almost. For the people who attend and buy tickets, yes we're working our table but it’s fun to be there, and not just work.\u003c/p>\n\u003cp>\u003cstrong>Rob Black:\u003c/strong> We’re all about fostering community in our culinary world and see people in each others kitchens, sharing recipes, farms and vendors. We also have \u003ca href=\"http://sfchefsfoodwine.com/events/dinner-party-project/\">dinner party projects\u003c/a> to showcase innovation and creativity from our community. One of the great ones will be \u003ca href=\"http://sfchefsfoodwine.com/events/07/8/\">Dominique Crenn cooking with Jason Fox\u003c/a>. We asked her “What would be fun for you?” and she said that he would be someone she’d like to work with. [EDITOR’S NOTE: In March 2012, Chef Crenn shared with Bay Area Bites that she was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">fan of Jason Fox’s cooking at Commonwealth\u003c/a>]. \u003c/p>\n\u003cp>\u003cstrong>What’s on the menu for this year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Sliders are really popular. I think people want that safe adventure and to know that for the ticket price, they’ll get enough to eat and enough wine.\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> I’m deciding what to serve. I’m known for grits and short ribs and fried green tomatoes. Last year, I did white grits with pesto, white grits with BBQ chicken and goat cheese. It’s a Southern style dish with California sophistication. The year before I did grits with bleu cheese. People say “Wow this is good.” The idea is to never run out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\" alt=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" title=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45582\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> We usually do something fruit-related because it’s summer and you want to take advantage of fruit and also serve a lot of people with no fork. They’re holding a dish and glass of wine sometimes. I do something tried and true that I know they’ll like.\u003c/p>\n\u003cp>\u003cstrong>Any bloopers from past SF Chefs events?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Last year, the ribbon cutting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/11/valentines-treats-food-secrets-of-baker-banker/\">Baker & Banker\u003c/a> involved an incredible cake. The wind was so intense that pieces of the cake were blowing up. We were trying to act like it’s not cold and learned to do the ribbon cutting inside, on the stage. Each year we learn how to make it better.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first year, we scheduled a cooking demo at Macy’s and no one checked to see if the store would be open that early. It wasn’t open for the demo. There was one big line and we checked with security and did an impromptu “let’s bring everyone in,” and the guests thought it was really cool. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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