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"content": "\u003cp>Baking a standout pie isn’t, well, as “easy as pie.”\u003c/p>\n\u003cp>Chances are extremely high that the majority of San Francisco home cooks aren’t baking their own pie because, from blueberry with a lattice crust to mincemeat with a brown sugar crumble, pies aren’t just a trivial “add a few ingredients, mix, throw in oven, and forget it while you answer emails” type of recipe if you’re going at it fully from scratch. Sure, the Pillsbury dough boy can help cut a few pie corners when you desperately want to put a pie on the table promptly, but, when crust is 50 to 60% of the whole pie equation, the likelihood of a transcendent pie in that case will have already been cut dramatically.\u003c/p>\n\u003cp>There’s no way around it—pies need tender loving care. San Francisco’s unofficial newly crowned master of the pie-baking art, Angela Pinkerton, offers up some critical advice to aspiring pie bakers that her “secret” to outstanding pie results isn’t really a deep piece of wisdom but something we need to be reminded: relax. Don’t overwork the dough. Don’t over-season the filling.\u003c/p>\n\u003cp>Pinkerton’s baking office these days is at four-week old \u003ca href=\"https://www.kqed.org/bayareabites/www.theorita.com\">Theorita\u003c/a>, a contemporary take on a mid 20th century Midwest dinette (think an intimate diner with a condensed menu) on the ground floor of a renovated autobody shop, below its neighbor and Divisadero’s scorching hot Cali-Italian cooking destination, Che Fico. Her name might ring a bell from a \u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">somewhat recent article\u003c/a> on this website when this writer chronicled the opening days of Che Fico, where Pinkerton is responsible for the fantastic rustic desserts.\u003c/p>\n\u003cfigure id=\"attachment_130507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00215-e1537309912409.jpg\" alt=\"Pinkerton's grandmother is the restaurant's namesake.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's grandmother is the restaurant's namesake. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To this day, Che Fico remains the most in-demand table of the moment, neck-and-neck with State Bird Provisions with who can have a longer sidewalk line at 6 PM on a given night. Anderson Cooper and Gwyneth Paltrow both dined at Che Fico and gave it \u003ca href=\"https://sf.eater.com/2018/4/23/17270828/gwyneth-paltrow-che-fico-sf-instagram\">the Instagram love\u003c/a>. Che Fico is an anchor for dining on the Divisadero corridor, the hottest restaurant zone in the city. The area is at the heart of the gentrification debate, arguably the hottest topic these days in San Francisco. It’s where $4 toast was invented. Google buses clog Divisadero’s narrow four lanes at morning and evening rush hour times. Real estate prices in the area are skyrocketing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There is just so much…EVERYTHING…right now in that particular neighborhood at this particular time. The sudden growth and controversies and the debates surrounding could all use a slice of humble pie.\u003c/p>\n\u003cfigure id=\"attachment_130510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130510\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00203-e1537310101636.jpg\" alt=\"Pinkerton's pies on display\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's pies on display \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on cue, here is Theorita, full of a case of Pinkerton’s unfussy, spectacular pies.\u003c/p>\n\u003cp>There, tucked inside by the sidewalk adjacent window, is a classic apple pie on display, perhaps next to the somewhat unexpected corn custard pie and the very unexpected passion fruit with bay leaf cream pie (slices are $5.50 and whole pies are $34). You’ll always find bourbon-chocolate-walnut pie because, Pinkerton joked to us, “San Francisco can’t get enough bourbon,” but it probably has a lot to do with the term “chocolate” in the filling. There might be a summer berry pie, or a peach and oatmeal crumble pie, or a raspberry and white nectarine pie, or a smaller “sweetie pie” topped with practically a whole pound of strawberries or raspberries (usually $10), or who knows what else is in season that Pinkerton is inspired by.\u003c/p>\n\u003cfigure id=\"attachment_130509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00214-e1537310002344.jpg\" alt=\"The PB & J pie à la mode\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The PB & J pie à la mode \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even that childhood sandwich favorite, PB & J, gets translated into a pie form with a crust similar to a peanut butter-oatmeal cookie and a “jelly” filling made of seedless Thomcords that are really only in season for the tail end of summer like tomatoes. Pinkerton is constantly tinkering with new pie crusts, fillings and toppings. There might be some chocolate in one crust or rosemary to join fresh raspberries. She’s having every bit as much fun within the genre of “pie” as the chefs upstairs are having with pasta. It’s really exciting to watch.\u003c/p>\n\u003cp>It’s not just pies, however, to tempt your sweet tooth. The salted pecan sticky bun is what generally jumps out to prospective diners first at the green-hued pastry case. It often resides next to a puffy brioche-based chocolate orange sugar bun. Then there are Danishes often filled with a sweet cheese of some sort and sometimes with berries or fruit. Pies might be the specialty of the house but Pinkerton wants Danishes to be considered the vital supporting character in the bakery cast. There are no croissants to be found, but those Danishes and savory roasted scallion “swirls” are part of the laminated dough family. You’ll also encounter “quick breads” and more breakfast-friendly baked items like a chamomile ginger scone and or a chocolate zucchini muffin.\u003c/p>\n\u003cfigure id=\"attachment_130511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130511\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00201-e1537310206308.jpg\" alt=\"It’s not just pies at Theorita that will tempt your sweet tooth.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It’s not just pies at Theorita that will tempt your sweet tooth. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, wait, then there are the cookies that range widely in size, shape and texture from seeds n’ berries oatmeal to sweet potato and coffee (most cookies are $3 and pastries are usually $4-$5). On the competitive San Francisco chocolate chip cookie scene, Pinkerton is very much trying to balance a crunchy exterior with a soft, tender interior and a good dose of butter for richness without being too distracting from the Vahlrona chocolate chunks. She aspires for the “best of both worlds” and the city’s cookie monsters appreciate that.\u003c/p>\n\u003cp>San Francisco’s diverse and abundant baking scene is one of the giant reasons that attracted Pinkerton to relocate to the Bay Area in the first place. And, her repertoire offered at Theorita very much follows in the same tradition of our local legends like Tartine, b. Patisserie and Craftsman & Wolves—baked goods that are comforting and approachable, slightly rooted in a classic American or French nature, then often given a clever tweak or seasonal produce boost. San Francisco baking doesn’t follow the rigid structure of, say, a Parisian patisserie or a Viennese bakery. We’re all about butter, sugar, produce and delicious fun. Theorita is now the latest stop on our city’s phenomenal tour de pastry cases.\u003c/p>\n\u003cp>Pinkerton’s personal journey didn’t involve staging at a legendary bakery or a canelé epiphany in the French countryside. It started in a very different countryside — what her website describes as the “rolling hills” of northeastern Ohio, though this writer lived for a year about an hour away and can attest that the “hills” are mild enough that he had to run in and out of sand bunkers on a golf course to get a hill workout. Simply put, it’s very pastoral farmland in northeast Ohio.\u003c/p>\n\u003cp>Her hometown of Alliance, Ohio, is the vintage slice of wholesome Americana that is rapidly disappearing from this country. It resides near the Akron-Canton part of the Buckeye state, just south of Cleveland, and best known to outsiders for being the home region of Lebron James, the Pro Football Hall of Fame, and Goodyear Tire and Rubber Company. Then there is a fourth thing that locals correctly boast about the area: the apple orchards.\u003c/p>\n\u003cp>Her maternal grandparents had an orchard, so its apple crop was always a part of Pinkerton’s childhood. Meanwhile, her parents always had a garden and young Pinkerton would help out with cooking at home. Becoming a chef was never something that she thought about while growing up, but there is no doubt that food, especially pie, was instrumental in her youth. Her grandmother, Theorita (the restaurant’s namesake), had spent decades perfecting various kinds of pies as the mother of five children and because her husband always wanted dessert. Pie was a somewhat fast, somewhat easy, and very delicious way to please the growing kids and hungry husband.\u003c/p>\n\u003cfigure id=\"attachment_130512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00216-e1537310376974.jpg\" alt=\"The "Theorita" logo was handwritten by Pinkerton's grandmother.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The \"Theorita\" logo was handwritten by Pinkerton's grandmother. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton later pursued a biology degree at Kent State and took a job working as a clerk at a bakery, which evolved into a full-time gig baking wedding cakes while also being a student. She left Kent State to open her own wedding cakes concept, “Let Them Eat Cake,” and then opted to learn more about savory cooking with a kitchen job at a local country club. After being largely self-taught, Pinkerton figured that a proper culinary education would greatly help her career prospects. So, she left Ohio for the swamp of our nation’s capital and studied pastry arts the now-closed L’Academie de Cuisine just outside D.C.\u003c/p>\n\u003cp>Her next stop after graduation was as a pastry chef for the Ritz-Carlton, Pentagon City, where she doesn’t have too many juicy politician stories to tell, but says there was “always drama, always something” going on. It was definitely a world away from Alliance, Ohio. As grand a stage as Arlington, Virginia is, Pinkerton was ready for the grander stage of a restaurant in the grandest restaurant market of the country.\u003c/p>\n\u003cp>Pinkerton’s first “restaurant job” happened to be at Eleven Madison Park in New York, which at the time in 2007, was not one of the “World’s 50 Best Restaurants.” It was merely an excellent restaurant in a gorgeous setting, owned by New York’s most successful restaurateur (Danny Meyer) and an innovative, immensely talented ex-San Francisco chef (Campton Place) named Daniel Humm. Eleven Madison Park wasn’t Eleven Madison Park back then. But, it was still a huge deal with the same name and a different type of ambition than it has now. For a first restaurant job to be there, well, it’s a huge accomplishment with not your average job debut pressure. Pinkerton clearly was ready and even chuckles when every writer, including this one, asks about how her first restaurant job was at the “pinnacle of her profession.” For Pinkerton, it was just her first restaurant job. It was work.\u003c/p>\n\u003cp>2009 was the breakthrough transition year for Eleven Madison Park and Pinkerton. Frank Bruni, then the New York Times Dining Critic, \u003ca href=\"https://www.nytimes.com/2009/08/12/dining/reviews/12rest.html\">awarded four stars for the restaurant\u003c/a>, a title held only by five restaurants today. That year, Pinkerton was promoted from Pastry Sous Chef to Executive Pastry Chef, and she deservedly reached the national spotlight in 2011 by taking the highest honor in the country for a pastry chef: the James Beard award for Outstanding Pastry Chef. \u003ca href=\"http://www.the-review.com/article/20110626/LIFESTYLE/306269490\">Here’s a fun piece\u003c/a> about that honor from her hometown’s newspaper in Ohio.\u003c/p>\n\u003cp>Pinkerton held the Executive Pastry Chef title at Eleven Madison Park for five years, overseeing a period when the restaurant had no shortage of cleverness and lofty ambition, serving carrot tartare in place of beef, for example, and creating a “New York History” tasting menu that included a mystery card game to determine one of the desserts for each diner. In 2014, she left the restaurant and New York for the greener (golden, really) pastures of San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_130525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DLCID_CheFico110-e1537376098184.jpg\" alt=\"Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer.\" width=\"1920\" height=\"1278\">\u003cfigcaption class=\"wp-caption-text\">Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer. \u003ccite>(Kira Lauren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is where we need to step in and clarify for the general dining public that Pinkerton didn’t move to San Francisco because of Che Fico and Theorita, contrary to what many articles suggest. Pinkerton overlapped with David Nayfeld in Eleven Madison Park’s kitchen for a few years and the two became friends. Nayfeld is a Bay Area native and had subsequently moved to San Francisco after Eleven Madison Park, so the two connected and Nayfeld helped Pinkerton adjust to the Bay Area. She would even go to his family’s home for Thanksgiving.\u003c/p>\n\u003cp>Pinkerton spent several months working with Craftsman and Wolves’ William Werner to develop new pastries, coinciding with that bakery’s expansion to Russian Hill (now closed) and the Bayview, and a potential addition in Los Angeles that never happened. However, she really missed the energy of being in a restaurant.\u003c/p>\n\u003cp>Nayfeld always had plans for a Divisadero restaurant (what became Che Fico) with business partner Matt Brewer, a driving force behind some of Chicago’s marquee restaurants as a co-founder of the restaurant group Hogsalt Hospitality. Pinkerton signed on to help with their restaurant’s dessert program. Then, things really fell into place a little bit by chance when the third project of the Divisadero former auto shop complex (Che Fico, Boba Guys and Concept C) fell through. Che Fico’s investors were huge fans of Pinkerton’s work, both from her resume and desserts she made at dinners for them in San Francisco. So, this third space could be her domain. Pinkerton admits that it was “kind of crazy” that Che Fico and Theorita opened so close together, but the team was ready.\u003c/p>\n\u003cfigure id=\"attachment_130513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00184-e1537310532684.jpg\" alt=\"Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld is very much the lead voice at Che Fico with Pinkerton in charge of desserts, while it’s loosely vice versa for Theorita with Pinkerton’s baking and desserts as center stage, and Nayfeld responsible for the main breakfast, lunch and dinner food menu that compliments Pinkerton's extensive program. The experience at both restaurants is truly elevated to a pretty special level because of the unique ideas and skills each brings to the two kitchens.\u003c/p>\n\u003cfigure id=\"attachment_130518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130518\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00196-e1537311078670.jpg\" alt=\"House made English muffins with jam and foie gras butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">House made English muffins with jam and foie gras butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld’s creations at Theorita vastly differ from Che Fico, but do have a similar contemporary/Californian take on a classic cuisine, just with Italy replaced by Iowa or Indiana. The dinner menu takes over at 5 PM, complemented by an impressive list of natural wines and Northern California beers. The double-stack burger with “special sauce” and both raw and caramelized onions on a potato bun is a blissfully messy affair, with the Marin Sun Farms “Mindful Meat” ground beef given a distinctive griddled exterior char ($15). It’s one of the most popular items for lunch and dinner with the fried chicken sandwich ($13) spruced up with shredded cabbage and housemade Sriracha.\u003c/p>\n\u003cfigure id=\"attachment_130516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130516\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00194-e1537310832455.jpg\" alt=\"The Theorita burger\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Theorita burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton’s pastry case welcome guests at the door, where menus for counter service often mean there is a lot of lingering (it’s table service at night and planned to begin for weekend brunch soon) in front of the tempting baked goods. Then there are the diner design staples once you get past the entrance area — an open kitchen with stations in a line from griddle to fryer to salad assembly; a dozen stools at the granite kitchen counter; tufted booths in flannel, denim and leather that are inspired by the wardrobe that Pinkerton’s grandfather wears in a photo at the entrance with his wife, Theorita, and a motorcycle; and a glazed black and white tile floor.\u003c/p>\n\u003cp>Some modern elements from designer Jon de la Cruz (Che Fico, Leo's Oyster Bar) step into the equation, too, like exposed concrete walls and rafters above; colorful, groovy paintings of various people by local artist Tracy Piper above the booths; and a window in the rear of the space that allows diners to see into the pastry kitchen.\u003c/p>\n\u003cfigure id=\"attachment_130520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00212-e1537311444572.jpg\" alt=\"Make sure to save room for dessert like this Brownie Sundae\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Make sure to save room for dessert like this Brownie Sundae \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling Theorita just a “pie shop and dinette” is selling it short, much like labeling Che Fico as a place for just pizza and pasta. It’s a vintage Americana experience that reaches back in time, while leaping forwards, and making the genre fresh again. A ricotta and berry Danish or a pile of butter fries might not convince us that happy days are here again. However, for at least a few moments, these days are ours when sitting in a Theorita booth and digging into a slice of pie.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"www.theorita.com\">Theorita\u003c/a>\u003c/b>\u003cbr>\n834 Divisadero St.\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003ca href=\"https://www.facebook.com/theoritasf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/theoritasf/\">Instagram\u003c/a>\u003cbr>\nHours: Breakfast Wednesday-Friday 7AM-11AM and Saturday-Sunday 8AM-3PM. Lunch Wednesday-Sunday 11AM-3PM. Dinner Wednesday-Sunday 5PM-11PM. Pastry case is open all day.\u003cbr>\nPrice: $-$$\u003c/p>\n\n",
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"excerpt": "James Beard Award Winning Pastry Chef Angela Pinkerton and her Che Fico Colleagues Offer Up a Slice of Pie and Midwest Dinerette Culture to SF’s Hottest Dining Corridor",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Baking a standout pie isn’t, well, as “easy as pie.”\u003c/p>\n\u003cp>Chances are extremely high that the majority of San Francisco home cooks aren’t baking their own pie because, from blueberry with a lattice crust to mincemeat with a brown sugar crumble, pies aren’t just a trivial “add a few ingredients, mix, throw in oven, and forget it while you answer emails” type of recipe if you’re going at it fully from scratch. Sure, the Pillsbury dough boy can help cut a few pie corners when you desperately want to put a pie on the table promptly, but, when crust is 50 to 60% of the whole pie equation, the likelihood of a transcendent pie in that case will have already been cut dramatically.\u003c/p>\n\u003cp>There’s no way around it—pies need tender loving care. San Francisco’s unofficial newly crowned master of the pie-baking art, Angela Pinkerton, offers up some critical advice to aspiring pie bakers that her “secret” to outstanding pie results isn’t really a deep piece of wisdom but something we need to be reminded: relax. Don’t overwork the dough. Don’t over-season the filling.\u003c/p>\n\u003cp>Pinkerton’s baking office these days is at four-week old \u003ca href=\"https://www.kqed.org/bayareabites/www.theorita.com\">Theorita\u003c/a>, a contemporary take on a mid 20th century Midwest dinette (think an intimate diner with a condensed menu) on the ground floor of a renovated autobody shop, below its neighbor and Divisadero’s scorching hot Cali-Italian cooking destination, Che Fico. Her name might ring a bell from a \u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">somewhat recent article\u003c/a> on this website when this writer chronicled the opening days of Che Fico, where Pinkerton is responsible for the fantastic rustic desserts.\u003c/p>\n\u003cfigure id=\"attachment_130507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00215-e1537309912409.jpg\" alt=\"Pinkerton's grandmother is the restaurant's namesake.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's grandmother is the restaurant's namesake. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To this day, Che Fico remains the most in-demand table of the moment, neck-and-neck with State Bird Provisions with who can have a longer sidewalk line at 6 PM on a given night. Anderson Cooper and Gwyneth Paltrow both dined at Che Fico and gave it \u003ca href=\"https://sf.eater.com/2018/4/23/17270828/gwyneth-paltrow-che-fico-sf-instagram\">the Instagram love\u003c/a>. Che Fico is an anchor for dining on the Divisadero corridor, the hottest restaurant zone in the city. The area is at the heart of the gentrification debate, arguably the hottest topic these days in San Francisco. It’s where $4 toast was invented. Google buses clog Divisadero’s narrow four lanes at morning and evening rush hour times. Real estate prices in the area are skyrocketing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There is just so much…EVERYTHING…right now in that particular neighborhood at this particular time. The sudden growth and controversies and the debates surrounding could all use a slice of humble pie.\u003c/p>\n\u003cfigure id=\"attachment_130510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130510\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00203-e1537310101636.jpg\" alt=\"Pinkerton's pies on display\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's pies on display \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on cue, here is Theorita, full of a case of Pinkerton’s unfussy, spectacular pies.\u003c/p>\n\u003cp>There, tucked inside by the sidewalk adjacent window, is a classic apple pie on display, perhaps next to the somewhat unexpected corn custard pie and the very unexpected passion fruit with bay leaf cream pie (slices are $5.50 and whole pies are $34). You’ll always find bourbon-chocolate-walnut pie because, Pinkerton joked to us, “San Francisco can’t get enough bourbon,” but it probably has a lot to do with the term “chocolate” in the filling. There might be a summer berry pie, or a peach and oatmeal crumble pie, or a raspberry and white nectarine pie, or a smaller “sweetie pie” topped with practically a whole pound of strawberries or raspberries (usually $10), or who knows what else is in season that Pinkerton is inspired by.\u003c/p>\n\u003cfigure id=\"attachment_130509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00214-e1537310002344.jpg\" alt=\"The PB & J pie à la mode\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The PB & J pie à la mode \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even that childhood sandwich favorite, PB & J, gets translated into a pie form with a crust similar to a peanut butter-oatmeal cookie and a “jelly” filling made of seedless Thomcords that are really only in season for the tail end of summer like tomatoes. Pinkerton is constantly tinkering with new pie crusts, fillings and toppings. There might be some chocolate in one crust or rosemary to join fresh raspberries. She’s having every bit as much fun within the genre of “pie” as the chefs upstairs are having with pasta. It’s really exciting to watch.\u003c/p>\n\u003cp>It’s not just pies, however, to tempt your sweet tooth. The salted pecan sticky bun is what generally jumps out to prospective diners first at the green-hued pastry case. It often resides next to a puffy brioche-based chocolate orange sugar bun. Then there are Danishes often filled with a sweet cheese of some sort and sometimes with berries or fruit. Pies might be the specialty of the house but Pinkerton wants Danishes to be considered the vital supporting character in the bakery cast. There are no croissants to be found, but those Danishes and savory roasted scallion “swirls” are part of the laminated dough family. You’ll also encounter “quick breads” and more breakfast-friendly baked items like a chamomile ginger scone and or a chocolate zucchini muffin.\u003c/p>\n\u003cfigure id=\"attachment_130511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130511\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00201-e1537310206308.jpg\" alt=\"It’s not just pies at Theorita that will tempt your sweet tooth.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It’s not just pies at Theorita that will tempt your sweet tooth. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, wait, then there are the cookies that range widely in size, shape and texture from seeds n’ berries oatmeal to sweet potato and coffee (most cookies are $3 and pastries are usually $4-$5). On the competitive San Francisco chocolate chip cookie scene, Pinkerton is very much trying to balance a crunchy exterior with a soft, tender interior and a good dose of butter for richness without being too distracting from the Vahlrona chocolate chunks. She aspires for the “best of both worlds” and the city’s cookie monsters appreciate that.\u003c/p>\n\u003cp>San Francisco’s diverse and abundant baking scene is one of the giant reasons that attracted Pinkerton to relocate to the Bay Area in the first place. And, her repertoire offered at Theorita very much follows in the same tradition of our local legends like Tartine, b. Patisserie and Craftsman & Wolves—baked goods that are comforting and approachable, slightly rooted in a classic American or French nature, then often given a clever tweak or seasonal produce boost. San Francisco baking doesn’t follow the rigid structure of, say, a Parisian patisserie or a Viennese bakery. We’re all about butter, sugar, produce and delicious fun. Theorita is now the latest stop on our city’s phenomenal tour de pastry cases.\u003c/p>\n\u003cp>Pinkerton’s personal journey didn’t involve staging at a legendary bakery or a canelé epiphany in the French countryside. It started in a very different countryside — what her website describes as the “rolling hills” of northeastern Ohio, though this writer lived for a year about an hour away and can attest that the “hills” are mild enough that he had to run in and out of sand bunkers on a golf course to get a hill workout. Simply put, it’s very pastoral farmland in northeast Ohio.\u003c/p>\n\u003cp>Her hometown of Alliance, Ohio, is the vintage slice of wholesome Americana that is rapidly disappearing from this country. It resides near the Akron-Canton part of the Buckeye state, just south of Cleveland, and best known to outsiders for being the home region of Lebron James, the Pro Football Hall of Fame, and Goodyear Tire and Rubber Company. Then there is a fourth thing that locals correctly boast about the area: the apple orchards.\u003c/p>\n\u003cp>Her maternal grandparents had an orchard, so its apple crop was always a part of Pinkerton’s childhood. Meanwhile, her parents always had a garden and young Pinkerton would help out with cooking at home. Becoming a chef was never something that she thought about while growing up, but there is no doubt that food, especially pie, was instrumental in her youth. Her grandmother, Theorita (the restaurant’s namesake), had spent decades perfecting various kinds of pies as the mother of five children and because her husband always wanted dessert. Pie was a somewhat fast, somewhat easy, and very delicious way to please the growing kids and hungry husband.\u003c/p>\n\u003cfigure id=\"attachment_130512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00216-e1537310376974.jpg\" alt=\"The "Theorita" logo was handwritten by Pinkerton's grandmother.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The \"Theorita\" logo was handwritten by Pinkerton's grandmother. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton later pursued a biology degree at Kent State and took a job working as a clerk at a bakery, which evolved into a full-time gig baking wedding cakes while also being a student. She left Kent State to open her own wedding cakes concept, “Let Them Eat Cake,” and then opted to learn more about savory cooking with a kitchen job at a local country club. After being largely self-taught, Pinkerton figured that a proper culinary education would greatly help her career prospects. So, she left Ohio for the swamp of our nation’s capital and studied pastry arts the now-closed L’Academie de Cuisine just outside D.C.\u003c/p>\n\u003cp>Her next stop after graduation was as a pastry chef for the Ritz-Carlton, Pentagon City, where she doesn’t have too many juicy politician stories to tell, but says there was “always drama, always something” going on. It was definitely a world away from Alliance, Ohio. As grand a stage as Arlington, Virginia is, Pinkerton was ready for the grander stage of a restaurant in the grandest restaurant market of the country.\u003c/p>\n\u003cp>Pinkerton’s first “restaurant job” happened to be at Eleven Madison Park in New York, which at the time in 2007, was not one of the “World’s 50 Best Restaurants.” It was merely an excellent restaurant in a gorgeous setting, owned by New York’s most successful restaurateur (Danny Meyer) and an innovative, immensely talented ex-San Francisco chef (Campton Place) named Daniel Humm. Eleven Madison Park wasn’t Eleven Madison Park back then. But, it was still a huge deal with the same name and a different type of ambition than it has now. For a first restaurant job to be there, well, it’s a huge accomplishment with not your average job debut pressure. Pinkerton clearly was ready and even chuckles when every writer, including this one, asks about how her first restaurant job was at the “pinnacle of her profession.” For Pinkerton, it was just her first restaurant job. It was work.\u003c/p>\n\u003cp>2009 was the breakthrough transition year for Eleven Madison Park and Pinkerton. Frank Bruni, then the New York Times Dining Critic, \u003ca href=\"https://www.nytimes.com/2009/08/12/dining/reviews/12rest.html\">awarded four stars for the restaurant\u003c/a>, a title held only by five restaurants today. That year, Pinkerton was promoted from Pastry Sous Chef to Executive Pastry Chef, and she deservedly reached the national spotlight in 2011 by taking the highest honor in the country for a pastry chef: the James Beard award for Outstanding Pastry Chef. \u003ca href=\"http://www.the-review.com/article/20110626/LIFESTYLE/306269490\">Here’s a fun piece\u003c/a> about that honor from her hometown’s newspaper in Ohio.\u003c/p>\n\u003cp>Pinkerton held the Executive Pastry Chef title at Eleven Madison Park for five years, overseeing a period when the restaurant had no shortage of cleverness and lofty ambition, serving carrot tartare in place of beef, for example, and creating a “New York History” tasting menu that included a mystery card game to determine one of the desserts for each diner. In 2014, she left the restaurant and New York for the greener (golden, really) pastures of San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_130525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DLCID_CheFico110-e1537376098184.jpg\" alt=\"Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer.\" width=\"1920\" height=\"1278\">\u003cfigcaption class=\"wp-caption-text\">Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer. \u003ccite>(Kira Lauren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is where we need to step in and clarify for the general dining public that Pinkerton didn’t move to San Francisco because of Che Fico and Theorita, contrary to what many articles suggest. Pinkerton overlapped with David Nayfeld in Eleven Madison Park’s kitchen for a few years and the two became friends. Nayfeld is a Bay Area native and had subsequently moved to San Francisco after Eleven Madison Park, so the two connected and Nayfeld helped Pinkerton adjust to the Bay Area. She would even go to his family’s home for Thanksgiving.\u003c/p>\n\u003cp>Pinkerton spent several months working with Craftsman and Wolves’ William Werner to develop new pastries, coinciding with that bakery’s expansion to Russian Hill (now closed) and the Bayview, and a potential addition in Los Angeles that never happened. However, she really missed the energy of being in a restaurant.\u003c/p>\n\u003cp>Nayfeld always had plans for a Divisadero restaurant (what became Che Fico) with business partner Matt Brewer, a driving force behind some of Chicago’s marquee restaurants as a co-founder of the restaurant group Hogsalt Hospitality. Pinkerton signed on to help with their restaurant’s dessert program. Then, things really fell into place a little bit by chance when the third project of the Divisadero former auto shop complex (Che Fico, Boba Guys and Concept C) fell through. Che Fico’s investors were huge fans of Pinkerton’s work, both from her resume and desserts she made at dinners for them in San Francisco. So, this third space could be her domain. Pinkerton admits that it was “kind of crazy” that Che Fico and Theorita opened so close together, but the team was ready.\u003c/p>\n\u003cfigure id=\"attachment_130513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00184-e1537310532684.jpg\" alt=\"Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld is very much the lead voice at Che Fico with Pinkerton in charge of desserts, while it’s loosely vice versa for Theorita with Pinkerton’s baking and desserts as center stage, and Nayfeld responsible for the main breakfast, lunch and dinner food menu that compliments Pinkerton's extensive program. The experience at both restaurants is truly elevated to a pretty special level because of the unique ideas and skills each brings to the two kitchens.\u003c/p>\n\u003cfigure id=\"attachment_130518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130518\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00196-e1537311078670.jpg\" alt=\"House made English muffins with jam and foie gras butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">House made English muffins with jam and foie gras butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld’s creations at Theorita vastly differ from Che Fico, but do have a similar contemporary/Californian take on a classic cuisine, just with Italy replaced by Iowa or Indiana. The dinner menu takes over at 5 PM, complemented by an impressive list of natural wines and Northern California beers. The double-stack burger with “special sauce” and both raw and caramelized onions on a potato bun is a blissfully messy affair, with the Marin Sun Farms “Mindful Meat” ground beef given a distinctive griddled exterior char ($15). It’s one of the most popular items for lunch and dinner with the fried chicken sandwich ($13) spruced up with shredded cabbage and housemade Sriracha.\u003c/p>\n\u003cfigure id=\"attachment_130516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130516\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00194-e1537310832455.jpg\" alt=\"The Theorita burger\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Theorita burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton’s pastry case welcome guests at the door, where menus for counter service often mean there is a lot of lingering (it’s table service at night and planned to begin for weekend brunch soon) in front of the tempting baked goods. Then there are the diner design staples once you get past the entrance area — an open kitchen with stations in a line from griddle to fryer to salad assembly; a dozen stools at the granite kitchen counter; tufted booths in flannel, denim and leather that are inspired by the wardrobe that Pinkerton’s grandfather wears in a photo at the entrance with his wife, Theorita, and a motorcycle; and a glazed black and white tile floor.\u003c/p>\n\u003cp>Some modern elements from designer Jon de la Cruz (Che Fico, Leo's Oyster Bar) step into the equation, too, like exposed concrete walls and rafters above; colorful, groovy paintings of various people by local artist Tracy Piper above the booths; and a window in the rear of the space that allows diners to see into the pastry kitchen.\u003c/p>\n\u003cfigure id=\"attachment_130520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00212-e1537311444572.jpg\" alt=\"Make sure to save room for dessert like this Brownie Sundae\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Make sure to save room for dessert like this Brownie Sundae \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling Theorita just a “pie shop and dinette” is selling it short, much like labeling Che Fico as a place for just pizza and pasta. It’s a vintage Americana experience that reaches back in time, while leaping forwards, and making the genre fresh again. A ricotta and berry Danish or a pile of butter fries might not convince us that happy days are here again. However, for at least a few moments, these days are ours when sitting in a Theorita booth and digging into a slice of pie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"www.theorita.com\">Theorita\u003c/a>\u003c/b>\u003cbr>\n834 Divisadero St.\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003ca href=\"https://www.facebook.com/theoritasf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/theoritasf/\">Instagram\u003c/a>\u003cbr>\nHours: Breakfast Wednesday-Friday 7AM-11AM and Saturday-Sunday 8AM-3PM. Lunch Wednesday-Sunday 11AM-3PM. Dinner Wednesday-Sunday 5PM-11PM. Pastry case is open all day.\u003cbr>\nPrice: $-$$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Four Chefs Share the Importance of Feeding Your People",
"title": "Four Chefs Share the Importance of Feeding Your People",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The idea for Leslie Jonath’s new cookbook, \u003ca href=\"https://www.amazon.com/Feed-Your-People-Big-Hearted-Big-Batch/dp/157687804X\">\u003ci>Feed Your People: Big Batch, Big Hearted Cooking and Recipes to Gather Around\u003c/i>\u003c/a>, was born—ironically—from an experience she had eating solo. One night, she decided to attend a meal at \u003ca href=\"https://18reasons.org/\">18 Reasons\u003c/a>, a San Francisco nonprofit that provides cooking classes to low-income residents and hosts monthly community dinners. As a single diner, Jonath was a bit shy at the beginning of the meal, but it didn’t take long for her to feel the warmth of community inclusion.\u003c/p>\n\u003cp>Feed your people book cover“The experience confirmed my feeling that there is no easier way to meet and connect with people than at the table,” she writes in the book. That light-bulb moment, in fact, paved the way for a partnership with 18 Reasons and the collaborative creation of a “modern community cookbook,” which features recipes and practical instructions from 60 chefs on how to cook for large groups of people.\u003c/p>\n\u003cfigure id=\"attachment_130531\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover.jpg\" alt=\"Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around\" width=\"700\" height=\"787\" class=\"size-full wp-image-130531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-160x180.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-240x270.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-375x422.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-520x585.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around \u003ccite>(powerHouse Books)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent weeknight, another community of people gathered in San Francisco—this time at Airbnb headquarters—to eat a meal together and hear from a panel of four local chefs who contributed to the book: chef and author \u003ca href=\"https://www.instagram.com/chefpmistry/?hl=en\">Preeti Mistry\u003c/a>, cookbook author \u003ca href=\"http://vietworldkitchen.com/\">Andrea Nguyen\u003c/a>, chef \u003ca href=\"https://www.tanyaholland.com/\">Tanya Holland\u003c/a>, and chef and business owner \u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>. The discussion, led by Airbnb’s food program manager, Regine DesRoches, explored the topic of just what community is, and how food creates, maintains, and strengthens communities. An edited and condensed transcript of the conversation follows.\u003c/p>\n\u003cp>\u003cb>Regine DesRoches:\u003c/b> This question goes to everybody on this panel. How do you feed your people? Is there a special dish or special gathering that feels like an opportunity for you to show love and friendship?\u003c/p>\n\u003cp>\u003cb>Andrea Nguyen:\u003c/b> I feed my people in a lot of different ways and sometimes my people is just my husband. He is one person, but he is also my people. My neighbors are my people, so I feed them by giving them a lot of stuff that I am recipe testing. That’s one way to feed them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Another way is to invite people over. A dear friend of ours had a fire recently. So I texted him and said ‘I’m so sorry about the fire, and if you want to come over anytime, let’s do it.’ And he said, ‘Let’s do it!’ And he said, ‘When I think of you, I think of dumplings. Can I come over and can we please make dumplings?’ So I set things up, made all the fillings and doughs and he came over and he brought champagne and everything was tremendously better by the end.\u003c/p>\n\u003cp>\u003cb>Preeti Mistry:\u003c/b> As an [Indian] immigrant, I grew up thinking of American food as really exotic because it was not the food that I ate at home.\u003c/p>\n\u003cp>I really love cooking this super North American traditional Thanksgiving and doing everything, even the cranberries. Nobody eats them, but still. Thanksgiving doesn’t have any religious affiliation. To me it felt like, this is for everyone. Mashed potatoes and stuffing and turkey and gravy, it was like all those things you see on TV that the American people eat like every day and I was so excited about that.\u003c/p>\n\u003cp>It’s those kinds of moments when I feel like I can do something elaborate and really make people’s days, make their evening, make them feel pumped by food.\u003c/p>\n\u003cfigure id=\"attachment_130535\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050.jpg\" alt=\"Sam Mogannam and Tanya Holland laugh during the Airbnb event.\" width=\"700\" height=\"1050\" class=\"size-full wp-image-130535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-520x780.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam and Tanya Holland laugh during the Airbnb event. \u003ccite>(Chef Daniela Gerson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Tanya Holland:\u003c/b> Even though I went to school in France, I am greatly influenced by my mom: frying chicken and making gumbo and leaving the door open and making sure that anyone who needed a plate or wanted to eat would have it. And those are the most popular dishes at my restaurant.\u003c/p>\n\u003cp>And then gumbo too, that big pot of slow-cooked food I really enjoy. So those are two dishes I like to feed my people with.\u003c/p>\n\u003cp>\u003cb>Sam Mogannam:\u003c/b> I learned to feed my people from my mom, and I think the most important ingredient that she cooks with is love. It’s the base for everything that I do. My mom was always willing to share, and she taught me how important it was to share whatever it is that you have and to share yourself. And, for me, cooking is that, right? And feeding is that. It’s sharing, it’s giving of yourself and connecting.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Andrea, as a teacher and expert on Asian food, how does the culture embrace big-batch food? Is it a part of the collective heritage?\u003c/p>\n\u003cfigure id=\"attachment_130536\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen.jpg\" alt=\"Andrea Nguyen\" width=\"350\" height=\"429\" class=\"size-full wp-image-130536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen-160x196.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen-240x294.jpg 240w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen \u003ccite>(Viet World Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen: I think that’s inherent in a lot of Asian cooking. Because there’s so much damn chopping involved; so much prep work. And people traditionally didn’t have a machine, so you’re pounding and chopping and squatting on the floor … But there’s a thing about communal cooking, communal prepping. All the food is labor-intensive, but the labor is reduced because you’re spreading the work out. And it’s not even work because it is time to share and you’re gossiping. When I was growing up my mom had a family of seven to feed and when we fled Vietnam, she packed a little orange notebook with handwritten recipes. My sisters and I became her little minions. We cooked together, with my mom overseeing these projects. And my brother, she’d send him out with a machete to get a piece of a banana leaf from the front [yard].\u003c/p>\n\u003cp>We were always feeding our family, but also larger family gatherings and reunions happened a lot. And when we came to the United States, it was really important for our family to touch base with other refugees and with our immediate family too. So family gatherings were always extended-family gatherings.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Preeti, so you have a fascinating background. How has your community influenced you in your unique expression of cooking, and what have you done to shape your community in return?\u003c/p>\n\u003cp>\u003cb>Mistry:\u003c/b> As an immigrant community, food is so important: It’s really what binds us. I think about when my father moved to the United States before my sisters and my mother and his first friend was the other Gujarati doctor at the hospital, and his wife was there. So they were like, ‘Hey, come to our house for dinner.’ And my parents really paid that forward as they got older. My mom’s a pretty good cook. And they were known as good entertainers. People always had a good time at their house.\u003c/p>\n\u003cfigure id=\"attachment_130537\" class=\"wp-caption alignright\" style=\"max-width: 467px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry.jpg\" alt=\"Preeti Mistry\" width=\"467\" height=\"533\" class=\"size-full wp-image-130537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry.jpg 467w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry-375x428.jpg 375w\" sizes=\"(max-width: 467px) 100vw, 467px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(Racist Sandwich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My wife and I met when we were really young, in our early 20s. We went to San Francisco and we didn’t have any money. I realized I couldn’t survive on burritos and slices of pizza, and I started missing my mom’s cooking. I grew up eating from-scratch meals five, six nights a week.\u003c/p>\n\u003cp>So I started cooking, and we would have friends over and it just kind of came naturally to me. And the entertaining part came really naturally to my wife … It kind of created this community. Ann and I really felt proud that we were the household that everyone wanted to come to and they felt really taken care of while they were there. And then people were like, ‘You guys should really open a restaurant.’\u003c/p>\n\u003cp>I feel like it really has translated well into our lives: I see my parents and the community around them. And for us it has become the Oakland community, which is a very diverse community. The queer community also really seemed to find \u003ca href=\"http://www.juhubeachclub.com/\">Juhu\u003c/a> as a place that spoke to them.\u003c/p>\n\u003cp>I’m sure some of you remember the pride weekend when the Supreme Court legalized same-sex marriage in the whole country. And all of a sudden all these people just started showing up: friends, friends of friends, and random queer people that we didn’t even know. People just felt like this was a place they wanted to come to celebrate this moment and to be in a community. I remember I was working the line and I texted my wife, ‘I think you should get down here right now … and experience this moment.’\u003c/p>\n\u003cp>I feel this same sort of emotional pride in bringing my community—a community that’s mostly women of color, queer, in Oakland, and their friends and neighbors and allies together—that my family feels with their Indian community in Ohio.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Tanya, how did your upbringing lead you to choose to create \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> in such a way that it feels like a community? Was it your intention from the very beginning?\u003c/p>\n\u003cp>\u003cb>Holland:\u003c/b> I tried to come up with a concept that reflected the neighborhood. Living in Oakland, I saw this largely African-American population and I felt like the eating establishments were not representing that population well. My goal for years was to highlight the cuisine of my heritage.\u003c/p>\n\u003cfigure id=\"attachment_130538\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland.jpg\" alt=\"Tanya Holland\" width=\"700\" height=\"933\" class=\"size-full wp-image-130538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-520x693.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(BlueCart)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not a child of an immigrant; I’m a child of a formerly enslaved people. And so…it’s a very different dynamic, especially the baggage that’s associated with the cuisine. And, you know, soul food for so long has been looked upon as bad for you, ‘It’s all fatty, it’s this and that, it’s causing obesity.’ And so I had to deal with that a lot opening up. But clearly, people got over that and because my intention is diversity, I always aspired to have a larger restaurant and I wanted everybody to feel like they could come in because I didn’t want one group to take over, and every day I don’t take for granted how diverse the population is in my restaurant: of gender persuasion, color, ethnicity, age, socioeconomic levels. And it’s because that’s my intention. I welcome everyone and I create this community. My parents always told me, ‘Everyone is welcome.’ So I just kind of carried that through with me and that’s how I connect with other people in this world. So it’s just authentic.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Sam, your mission is to create community through food. At \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> you create community in every aspect of the business, from how you work with farms and vendors to your employee culture and day-to-day operations. Can you give us a specific example of something that you’ve done that has had a positive impact on the community?\u003c/p>\n\u003cfigure id=\"attachment_130539\" class=\"wp-caption alignright\" style=\"max-width: 332px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan.jpg\" alt=\"Sam Mogannam\" width=\"332\" height=\"400\" class=\"size-full wp-image-130539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan.jpg 332w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan-160x193.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan-240x289.jpg 240w\" sizes=\"(max-width: 332px) 100vw, 332px\">\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam\u003cbr> \u003ccite>(Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mogannam: The example that I want to share is 18 Reasons. It’s really top of the mind for me because we’re celebrating our 10th anniversary.\u003c/p>\n\u003cp>18 Reasons started off at this tiny little 200-square-foot space. We started playing around in the space and feeding people, bringing in some of our producers and giving them a chance to connect with the people that they’re actually feeding on a daily basis. It’s so hard for a rancher or a cheesemaker or a winemaker to truly connect with the people that are consuming their food. So many farmers love going to the farmers’ market, that’s their opportunity to connect, right?\u003c/p>\n\u003cp>We’d work all day and then go and do these events at night and quickly realized that our neighborhood, our community, really needed space to connect like this, around a big table where you can look at each other in the eye, enjoy a glass of wine, and share a big plate of food. It was physical, it was real, it was emotional. We started to expand the program, we started teaching kids and teens, and five years in we were fortunately able to merge with another awesome organization, Three Squares, and then we really began to run the programming and teaching beyond 18th Street.\u003c/p>\n\u003cp>We’re in the entire Bay Area, teaching 3,000 students for free outside of our 18th Street classroom basic nutrition, basic cooking, and giving them a space to find that pride to connect with other people, to eat a nutritious meal. Our students graduate and they get a certificate, and for many it’s the first time they are recognized publicly for doing anything.\u003c/p>\n\u003cp>Feed Your People \u003ci>author Leslie Jonath will be teaching a class, \u003ca href=\"https://www.sfcooking.com/hands-on-cooking-classes/cook-the-book-feed-your-people/?datetime=2018-10-13-16:00\">Feed Your People like a Jewish Grandma!\u003c/a>, on October 13, 2018 at the SF Cooking School.\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/13/four-chefs-share-the-importance-of-feeding-your-people/\">Civil Eats.\u003c/a>\u003c/i>\u003c/p>\n\n",
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"excerpt": "In a roundtable conversation, Tanya Holland, Preeti Mistry, Sam Mogannam, and Andrea Nguyen discuss their contributions to a new book on how formative food experiences inspire community nourishment.",
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"description": "In a roundtable conversation, Tanya Holland, Preeti Mistry, Sam Mogannam, and Andrea Nguyen discuss their contributions to a new book on how formative food experiences inspire community nourishment.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The idea for Leslie Jonath’s new cookbook, \u003ca href=\"https://www.amazon.com/Feed-Your-People-Big-Hearted-Big-Batch/dp/157687804X\">\u003ci>Feed Your People: Big Batch, Big Hearted Cooking and Recipes to Gather Around\u003c/i>\u003c/a>, was born—ironically—from an experience she had eating solo. One night, she decided to attend a meal at \u003ca href=\"https://18reasons.org/\">18 Reasons\u003c/a>, a San Francisco nonprofit that provides cooking classes to low-income residents and hosts monthly community dinners. As a single diner, Jonath was a bit shy at the beginning of the meal, but it didn’t take long for her to feel the warmth of community inclusion.\u003c/p>\n\u003cp>Feed your people book cover“The experience confirmed my feeling that there is no easier way to meet and connect with people than at the table,” she writes in the book. That light-bulb moment, in fact, paved the way for a partnership with 18 Reasons and the collaborative creation of a “modern community cookbook,” which features recipes and practical instructions from 60 chefs on how to cook for large groups of people.\u003c/p>\n\u003cfigure id=\"attachment_130531\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover.jpg\" alt=\"Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around\" width=\"700\" height=\"787\" class=\"size-full wp-image-130531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-160x180.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-240x270.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-375x422.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-book-cover-520x585.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around \u003ccite>(powerHouse Books)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent weeknight, another community of people gathered in San Francisco—this time at Airbnb headquarters—to eat a meal together and hear from a panel of four local chefs who contributed to the book: chef and author \u003ca href=\"https://www.instagram.com/chefpmistry/?hl=en\">Preeti Mistry\u003c/a>, cookbook author \u003ca href=\"http://vietworldkitchen.com/\">Andrea Nguyen\u003c/a>, chef \u003ca href=\"https://www.tanyaholland.com/\">Tanya Holland\u003c/a>, and chef and business owner \u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>. The discussion, led by Airbnb’s food program manager, Regine DesRoches, explored the topic of just what community is, and how food creates, maintains, and strengthens communities. An edited and condensed transcript of the conversation follows.\u003c/p>\n\u003cp>\u003cb>Regine DesRoches:\u003c/b> This question goes to everybody on this panel. How do you feed your people? Is there a special dish or special gathering that feels like an opportunity for you to show love and friendship?\u003c/p>\n\u003cp>\u003cb>Andrea Nguyen:\u003c/b> I feed my people in a lot of different ways and sometimes my people is just my husband. He is one person, but he is also my people. My neighbors are my people, so I feed them by giving them a lot of stuff that I am recipe testing. That’s one way to feed them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another way is to invite people over. A dear friend of ours had a fire recently. So I texted him and said ‘I’m so sorry about the fire, and if you want to come over anytime, let’s do it.’ And he said, ‘Let’s do it!’ And he said, ‘When I think of you, I think of dumplings. Can I come over and can we please make dumplings?’ So I set things up, made all the fillings and doughs and he came over and he brought champagne and everything was tremendously better by the end.\u003c/p>\n\u003cp>\u003cb>Preeti Mistry:\u003c/b> As an [Indian] immigrant, I grew up thinking of American food as really exotic because it was not the food that I ate at home.\u003c/p>\n\u003cp>I really love cooking this super North American traditional Thanksgiving and doing everything, even the cranberries. Nobody eats them, but still. Thanksgiving doesn’t have any religious affiliation. To me it felt like, this is for everyone. Mashed potatoes and stuffing and turkey and gravy, it was like all those things you see on TV that the American people eat like every day and I was so excited about that.\u003c/p>\n\u003cp>It’s those kinds of moments when I feel like I can do something elaborate and really make people’s days, make their evening, make them feel pumped by food.\u003c/p>\n\u003cfigure id=\"attachment_130535\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050.jpg\" alt=\"Sam Mogannam and Tanya Holland laugh during the Airbnb event.\" width=\"700\" height=\"1050\" class=\"size-full wp-image-130535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-mogannam-holland-by-daniela-gerson-inline-2-700x1050-520x780.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam and Tanya Holland laugh during the Airbnb event. \u003ccite>(Chef Daniela Gerson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Tanya Holland:\u003c/b> Even though I went to school in France, I am greatly influenced by my mom: frying chicken and making gumbo and leaving the door open and making sure that anyone who needed a plate or wanted to eat would have it. And those are the most popular dishes at my restaurant.\u003c/p>\n\u003cp>And then gumbo too, that big pot of slow-cooked food I really enjoy. So those are two dishes I like to feed my people with.\u003c/p>\n\u003cp>\u003cb>Sam Mogannam:\u003c/b> I learned to feed my people from my mom, and I think the most important ingredient that she cooks with is love. It’s the base for everything that I do. My mom was always willing to share, and she taught me how important it was to share whatever it is that you have and to share yourself. And, for me, cooking is that, right? And feeding is that. It’s sharing, it’s giving of yourself and connecting.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Andrea, as a teacher and expert on Asian food, how does the culture embrace big-batch food? Is it a part of the collective heritage?\u003c/p>\n\u003cfigure id=\"attachment_130536\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen.jpg\" alt=\"Andrea Nguyen\" width=\"350\" height=\"429\" class=\"size-full wp-image-130536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen-160x196.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-andrea-nguyen-240x294.jpg 240w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen \u003ccite>(Viet World Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen: I think that’s inherent in a lot of Asian cooking. Because there’s so much damn chopping involved; so much prep work. And people traditionally didn’t have a machine, so you’re pounding and chopping and squatting on the floor … But there’s a thing about communal cooking, communal prepping. All the food is labor-intensive, but the labor is reduced because you’re spreading the work out. And it’s not even work because it is time to share and you’re gossiping. When I was growing up my mom had a family of seven to feed and when we fled Vietnam, she packed a little orange notebook with handwritten recipes. My sisters and I became her little minions. We cooked together, with my mom overseeing these projects. And my brother, she’d send him out with a machete to get a piece of a banana leaf from the front [yard].\u003c/p>\n\u003cp>We were always feeding our family, but also larger family gatherings and reunions happened a lot. And when we came to the United States, it was really important for our family to touch base with other refugees and with our immediate family too. So family gatherings were always extended-family gatherings.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Preeti, so you have a fascinating background. How has your community influenced you in your unique expression of cooking, and what have you done to shape your community in return?\u003c/p>\n\u003cp>\u003cb>Mistry:\u003c/b> As an immigrant community, food is so important: It’s really what binds us. I think about when my father moved to the United States before my sisters and my mother and his first friend was the other Gujarati doctor at the hospital, and his wife was there. So they were like, ‘Hey, come to our house for dinner.’ And my parents really paid that forward as they got older. My mom’s a pretty good cook. And they were known as good entertainers. People always had a good time at their house.\u003c/p>\n\u003cfigure id=\"attachment_130537\" class=\"wp-caption alignright\" style=\"max-width: 467px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry.jpg\" alt=\"Preeti Mistry\" width=\"467\" height=\"533\" class=\"size-full wp-image-130537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry.jpg 467w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-preeti-mistry-375x428.jpg 375w\" sizes=\"(max-width: 467px) 100vw, 467px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(Racist Sandwich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My wife and I met when we were really young, in our early 20s. We went to San Francisco and we didn’t have any money. I realized I couldn’t survive on burritos and slices of pizza, and I started missing my mom’s cooking. I grew up eating from-scratch meals five, six nights a week.\u003c/p>\n\u003cp>So I started cooking, and we would have friends over and it just kind of came naturally to me. And the entertaining part came really naturally to my wife … It kind of created this community. Ann and I really felt proud that we were the household that everyone wanted to come to and they felt really taken care of while they were there. And then people were like, ‘You guys should really open a restaurant.’\u003c/p>\n\u003cp>I feel like it really has translated well into our lives: I see my parents and the community around them. And for us it has become the Oakland community, which is a very diverse community. The queer community also really seemed to find \u003ca href=\"http://www.juhubeachclub.com/\">Juhu\u003c/a> as a place that spoke to them.\u003c/p>\n\u003cp>I’m sure some of you remember the pride weekend when the Supreme Court legalized same-sex marriage in the whole country. And all of a sudden all these people just started showing up: friends, friends of friends, and random queer people that we didn’t even know. People just felt like this was a place they wanted to come to celebrate this moment and to be in a community. I remember I was working the line and I texted my wife, ‘I think you should get down here right now … and experience this moment.’\u003c/p>\n\u003cp>I feel this same sort of emotional pride in bringing my community—a community that’s mostly women of color, queer, in Oakland, and their friends and neighbors and allies together—that my family feels with their Indian community in Ohio.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Tanya, how did your upbringing lead you to choose to create \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> in such a way that it feels like a community? Was it your intention from the very beginning?\u003c/p>\n\u003cp>\u003cb>Holland:\u003c/b> I tried to come up with a concept that reflected the neighborhood. Living in Oakland, I saw this largely African-American population and I felt like the eating establishments were not representing that population well. My goal for years was to highlight the cuisine of my heritage.\u003c/p>\n\u003cfigure id=\"attachment_130538\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland.jpg\" alt=\"Tanya Holland\" width=\"700\" height=\"933\" class=\"size-full wp-image-130538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-tanya-holland-520x693.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(BlueCart)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not a child of an immigrant; I’m a child of a formerly enslaved people. And so…it’s a very different dynamic, especially the baggage that’s associated with the cuisine. And, you know, soul food for so long has been looked upon as bad for you, ‘It’s all fatty, it’s this and that, it’s causing obesity.’ And so I had to deal with that a lot opening up. But clearly, people got over that and because my intention is diversity, I always aspired to have a larger restaurant and I wanted everybody to feel like they could come in because I didn’t want one group to take over, and every day I don’t take for granted how diverse the population is in my restaurant: of gender persuasion, color, ethnicity, age, socioeconomic levels. And it’s because that’s my intention. I welcome everyone and I create this community. My parents always told me, ‘Everyone is welcome.’ So I just kind of carried that through with me and that’s how I connect with other people in this world. So it’s just authentic.\u003c/p>\n\u003cp>\u003cb>DesRoches:\u003c/b> Sam, your mission is to create community through food. At \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> you create community in every aspect of the business, from how you work with farms and vendors to your employee culture and day-to-day operations. Can you give us a specific example of something that you’ve done that has had a positive impact on the community?\u003c/p>\n\u003cfigure id=\"attachment_130539\" class=\"wp-caption alignright\" style=\"max-width: 332px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan.jpg\" alt=\"Sam Mogannam\" width=\"332\" height=\"400\" class=\"size-full wp-image-130539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan.jpg 332w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan-160x193.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/180913-feed-your-people-communal-dinners-sam-mogannan-240x289.jpg 240w\" sizes=\"(max-width: 332px) 100vw, 332px\">\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam\u003cbr> \u003ccite>(Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mogannam: The example that I want to share is 18 Reasons. It’s really top of the mind for me because we’re celebrating our 10th anniversary.\u003c/p>\n\u003cp>18 Reasons started off at this tiny little 200-square-foot space. We started playing around in the space and feeding people, bringing in some of our producers and giving them a chance to connect with the people that they’re actually feeding on a daily basis. It’s so hard for a rancher or a cheesemaker or a winemaker to truly connect with the people that are consuming their food. So many farmers love going to the farmers’ market, that’s their opportunity to connect, right?\u003c/p>\n\u003cp>We’d work all day and then go and do these events at night and quickly realized that our neighborhood, our community, really needed space to connect like this, around a big table where you can look at each other in the eye, enjoy a glass of wine, and share a big plate of food. It was physical, it was real, it was emotional. We started to expand the program, we started teaching kids and teens, and five years in we were fortunately able to merge with another awesome organization, Three Squares, and then we really began to run the programming and teaching beyond 18th Street.\u003c/p>\n\u003cp>We’re in the entire Bay Area, teaching 3,000 students for free outside of our 18th Street classroom basic nutrition, basic cooking, and giving them a space to find that pride to connect with other people, to eat a nutritious meal. Our students graduate and they get a certificate, and for many it’s the first time they are recognized publicly for doing anything.\u003c/p>\n\u003cp>Feed Your People \u003ci>author Leslie Jonath will be teaching a class, \u003ca href=\"https://www.sfcooking.com/hands-on-cooking-classes/cook-the-book-feed-your-people/?datetime=2018-10-13-16:00\">Feed Your People like a Jewish Grandma!\u003c/a>, on October 13, 2018 at the SF Cooking School.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>This week’s Table Talk gives you a sneak peek of the brand-new KAIYŌ, a tip on where to find fab falafel in the Lower Haight, some awesome dumpling and double cheeseburger deals, and a feast for the senses of food, wine, and chamber music in beautiful locations at the Musica Marin Festival.\u003c/p>\n\u003ch2>Meet the Stylish (and Delicious) KAIYŌ, Now Open in Cow Hollow\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://kaiyosf.com/\">KAIYŌ\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/m1fTby9JwA12\">1838 Union St., San Francisco\u003c/a>\u003cbr>\nOpen Sun–Wed 4pm–12am, Thu–Sat 4pm–2am\u003c/p>\n\u003cfigure id=\"attachment_130408\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130408\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/kaiyo-Cowboy-Bepop_3-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">The Cowboy Bebop with pisco, maiz cream, honey, lime, Angostura bitters. \u003ccite>(Anthony Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Union Street just got quite the new looker (and taster!): meet \u003cstrong>\u003ca href=\"https://kaiyosf.com/\">KAIYŌ\u003c/a>\u003c/strong>, a unique concept that features a spin on Nikkei cuisine, a Japanese-inspired style of Peruvian cuisine. A perfect example of this culinary crossover is the Hokkaido scallop tiradito (served raw), with passionfruit leche de tigre, sweet potato purée, chia, and pickled red onion. The appealing menu includes crudos, a variety of sushi-style rolls, nigiri, and sashimi (with exquisitely sourced and prepared seafood); a variety of 12 small plates (like rock shrimp tempura and rich Japanese mentaiko pasta with clams, Kurobuta pork, Parmesan, lime, and spicy cured fish roe), anticuchos (skewers from the grill, including classic beef heart) and shareable dishes like lobster paella and grilled chicken (half or whole). The menu has more than enough to appeal to all kinds of diners.\u003c/p>\n\u003cp>Owner John Park is a co-founder of \u003ca href=\"http://whitechapelsf.com/\">Whitechapel\u003c/a> and \u003ca href=\"http://www.novelasf.com/\">Novela\u003c/a>, and has obviously focused on creating quite the bar program, with Peruvian pisco and Japanese whisky figuring prominently (and drinks have an anime theme, just in case you're wondering). The Ceres, Rayearth, and Windham aperitivo features a food-friendly combination of Martini bitter, Joto yuzu sake, and cava, and you’ll note some fun garnishes, like ground cherries on top of the Adventures in the Kanto Region cocktail. You’ll also find some excellent sakes curated by sake sommelier Stuart Morris, Japanese bottled beers, and wine and local beers on tap as well.\u003c/p>\n\u003cfigure id=\"attachment_130401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130401\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/kaiyo-Interior_1-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The punchy yellow banquette and living wall made of moss at KAIYŌ. \u003ccite>(Anthony Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former Ottimista-Enoteca location was known for its welcoming patio, and KAIYŌ kept that fun feature intact. They added an eye-catching bar inside (the marble bar is lit by handmade, Parisian lanterns), a 35-foot-long, living moss wall that is a bright and verdant green, an eye-popping yellow banquette and street art paintings by artist Miss M and leopard wallpaper on the back wall. Hannah Collins collaborated with Park on the lively design.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Whether you’re meeting a friend (or date) for a drink and bites, sitting for a full-on meal, or maybe just coming by for a nightcap, this playful new spot has all the makings of being a neighborhood hit.\u003c/p>\n\u003ch2>At Palmyra, You’ll Find Tender Falafel That Are Like Mini Donettes\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://palmyrasanfrancisco.com/\">Palmyra\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/bfozp93QPgk\">700 Haight St., San Francisco\u003c/a>\u003cbr>\nMon–Sat 10am–10pm, Sun 12pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_130403\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/palmyra-falafel-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The falafel plate at Palmyra is one of the city's best. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh, falafel. Here in the States, it can be terribly disappointing: dry, stale, undercooked, overcooked, left out all day, tasting of old oil…but when it’s good, it can be transcendent. In the Lower Haight, on the corner of Pierce and Scott is \u003ca href=\"https://palmyrasanfrancisco.com/\">\u003cstrong>Palmyra\u003c/strong>\u003c/a>, conveniently right on The Wiggle in case you want to park your bike and grab a meal. It opened in 2011, and the Syrian family who runs it is incredibly kind and will dote on you like you’re their best customer. And they will also serve you spectacular falafel.\u003c/p>\n\u003cp>I have to apologize to the family in advance for sharing this tip with you, but the trick is to ask for the falafel to be freshly fried. Yup, you can wait. It makes all the difference. And don’t get a wrap, which has never really done anything for me here—it’s all about the falafel plate. For $9.50, you get five pieces of falafel, their smooth and rich hummus, tomato and cucumber salad, lightly warmed pita, white garlic sauce (I tend to eat every last drop), and hot sauce.\u003c/p>\n\u003cp>The falafel are the size of Hostess Donettes (the mini doughnuts) and are as soft, fluffy, and delicately crumbly as one too. They have a dark brown exterior that is coated with nutty sesame seeds, and the falafel will come out piping hot (wait a couple minutes!), providing a wonderful contrast against the cool hummus and garlic sauce. It’s funny to me that I dislike their hot sauce (I always crave one that is thicker and fierier, which is why I never order their wrap) and the pita isn’t the plush kind I prefer, but somehow, this dish is much greater than the sum of its parts. Add a cold EFES beer, and maybe have some of their housemade and sticky sweet kanafa for dessert.\u003c/p>\n\u003cp>You can return for their rotisserie chicken (one of the city’s better deals) or their kibbeh (made with cracked bulgur wheat, ground beef, onion, and pine nuts), but the falafel plate will be calling you back soon enough.\u003c/p>\n\u003ch2>Dumpling Lovers, Mark Your Calendars\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.tastemychina.com/\">M.Y. China\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/feyRt7uYafv\">845 Market St. Level 4, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130405\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130405\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/mychina_dumplings-1-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\">\u003cfigcaption class=\"wp-caption-text\">Get ready to celebrate National Dumpling Day for a week at M.Y. China! \u003ccite>(Kelly Puleio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of friends together and make a lunch or dinner reservation at \u003ca href=\"http://www.tastemychina.com/\">\u003cb>M.Y. China\u003c/b>\u003c/a> (located Under the Dome in the Westfield San Francisco Centre), because in honor of National Dumpling Day on September 26—and all week long (September 24-30)—Martin Yan and executive chef Tony Wu are offering one heck of a mix-and-match dumpling special. Guests can order any combination of dumplings (pork: pork, cabbage; seafood: shrimp, scallop, spinach wrapper; or vegetarian: eggplant, mushroom, potato, turmeric wrapper) in the following quantities: choice of 10 for $12; 20 for $23; and 30 for $32 (you know which one to get). Get ready for dumpling action. All orders include chile oil, black vinegar, crushed peanuts, sesame paste, chopped green onion, and cilantro that you can sprinkle, add on top, dip, pour, and more. Go nuts.\u003c/p>\n\u003cp>Feeling fancy? Add on the Crazy Rich Dumplings, three juicy dumplings made with steamed foie gras, pork, and shrimp for $20.\u003c/p>\n\u003ch2>Sundays Are Built for Double Cheeseburgers, Bourbon, and Beer\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://comstocksaloon.com\">Comstock Saloon\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jdhKhfdQ3aH2\">155 Columbus Ave., San Francisco\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nSundays 4:30pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130406\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130406\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/comstock-burger-800x496.jpg\" alt=\"\" width=\"800\" height=\"496\">\u003cfigcaption class=\"wp-caption-text\">Sundays at Comstock Saloon are all about burgers, bourbon, and beer. \u003ccite>(Lindsey Rice)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ready for \u003ca href=\"https://www.kqed.org/bayareabites/130339/table-talk-learn-about-makin-bacon-sf-restaurant-history-double-cheeseburgers\">another\u003c/a> double cheeseburger? You’ll want to plan your next burger mission for a Sunday, which is when \u003ca href=\"https://comstocksaloon.com\">Comstock Saloon\u003c/a> on the border of Chinatown, North Beach, and the Financial District is offering quite the Barbary Coast kind of special: order a Comstock double cheeseburger ($20) and get a free boot of Four Roses bourbon and a draught beer! It’s a new kind of Sunday best.\u003c/p>\n\u003cp>The burger is such a winner, with Fontina, American cheese, secret sauce (gotta have secret sauce!), pickles, shallot, and here’s the kicker: malt vinegar chips! Actually, the glass boot of bourbon is the kicker, but at least you know it’s coming. This special offer is available every Sunday from 4:30pm–9pm, through 2018. Hop to it.\u003c/p>\n\u003ch2>\u003ca href=\"http://musicamarinfestival.com\">Musica Marin Festival\u003c/a>\u003c/h2>\n\u003cp>\u003cb>September 21–23\u003c/b>\u003cbr>\n\u003ca href=\"https://www.musicamarinfestival.com/files/eventSchedule.pdf\">Schedule \u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/musica-marin-international-chamber-music-festival-inaugural-season-2018-musicfoodwine-belvedere-tickets-45394684724\">Tickets\u003c/a>: $20 student tickets, up to $150\u003cbr>\nLocations in Tiburon and Belvedere\u003c/p>\n\u003cfigure id=\"attachment_130460\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/musica-marin-final-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The second annual Musica Marin Festival is not just about music! \u003ccite>(Musica Marin Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chamber music and food from top Bay Area chefs and wine? It will all be happening at the inaugural \u003ca href=\"http://musicamarinfestival.com\">\u003cstrong>Musica Marin Festival\u003c/strong>\u003c/a>, with classical music performances, from Brahms to Mendelssohn, staged in chapels, churches, and a stunning nine-acre private estate in Tiburon. Internationally acclaimed violist Ruth Kahn is behind the event, working with chef and festival Culinary Director Mark Furr, who is bringing on chef Tu David Phu (Daniel, Acquerello, Chez Panisse); Rachel Aronow (The Alembic, 3rd Cousin); Rogelio Garcia (Cyrus, French Laundry, Angele); Edward Martinez (pastry chef, Lazy Bear); and others, who will be providing food for receptions and parties.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Add in fine wines and some beautiful North Bay backdrops, and it’s going to be a one-of-a-kind music festival that also has a mission. Musica Marin is a nonprofit organization dedicated to preserving musical culture for all ages through unique music programs and concert events that benefit young musicians throughout the San Francisco Bay Area.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk gives you a sneak peek of the brand-new KAIYŌ, a tip on where to find fab falafel in the Lower Haight, some awesome dumpling and double cheeseburger deals, and a feast for the senses of food, wine, and chamber music in beautiful locations at the Musica Marin Festival.\u003c/p>\n\u003ch2>Meet the Stylish (and Delicious) KAIYŌ, Now Open in Cow Hollow\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://kaiyosf.com/\">KAIYŌ\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/m1fTby9JwA12\">1838 Union St., San Francisco\u003c/a>\u003cbr>\nOpen Sun–Wed 4pm–12am, Thu–Sat 4pm–2am\u003c/p>\n\u003cfigure id=\"attachment_130408\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130408\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/kaiyo-Cowboy-Bepop_3-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">The Cowboy Bebop with pisco, maiz cream, honey, lime, Angostura bitters. \u003ccite>(Anthony Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Union Street just got quite the new looker (and taster!): meet \u003cstrong>\u003ca href=\"https://kaiyosf.com/\">KAIYŌ\u003c/a>\u003c/strong>, a unique concept that features a spin on Nikkei cuisine, a Japanese-inspired style of Peruvian cuisine. A perfect example of this culinary crossover is the Hokkaido scallop tiradito (served raw), with passionfruit leche de tigre, sweet potato purée, chia, and pickled red onion. The appealing menu includes crudos, a variety of sushi-style rolls, nigiri, and sashimi (with exquisitely sourced and prepared seafood); a variety of 12 small plates (like rock shrimp tempura and rich Japanese mentaiko pasta with clams, Kurobuta pork, Parmesan, lime, and spicy cured fish roe), anticuchos (skewers from the grill, including classic beef heart) and shareable dishes like lobster paella and grilled chicken (half or whole). The menu has more than enough to appeal to all kinds of diners.\u003c/p>\n\u003cp>Owner John Park is a co-founder of \u003ca href=\"http://whitechapelsf.com/\">Whitechapel\u003c/a> and \u003ca href=\"http://www.novelasf.com/\">Novela\u003c/a>, and has obviously focused on creating quite the bar program, with Peruvian pisco and Japanese whisky figuring prominently (and drinks have an anime theme, just in case you're wondering). The Ceres, Rayearth, and Windham aperitivo features a food-friendly combination of Martini bitter, Joto yuzu sake, and cava, and you’ll note some fun garnishes, like ground cherries on top of the Adventures in the Kanto Region cocktail. You’ll also find some excellent sakes curated by sake sommelier Stuart Morris, Japanese bottled beers, and wine and local beers on tap as well.\u003c/p>\n\u003cfigure id=\"attachment_130401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130401\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/kaiyo-Interior_1-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The punchy yellow banquette and living wall made of moss at KAIYŌ. \u003ccite>(Anthony Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former Ottimista-Enoteca location was known for its welcoming patio, and KAIYŌ kept that fun feature intact. They added an eye-catching bar inside (the marble bar is lit by handmade, Parisian lanterns), a 35-foot-long, living moss wall that is a bright and verdant green, an eye-popping yellow banquette and street art paintings by artist Miss M and leopard wallpaper on the back wall. Hannah Collins collaborated with Park on the lively design.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whether you’re meeting a friend (or date) for a drink and bites, sitting for a full-on meal, or maybe just coming by for a nightcap, this playful new spot has all the makings of being a neighborhood hit.\u003c/p>\n\u003ch2>At Palmyra, You’ll Find Tender Falafel That Are Like Mini Donettes\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://palmyrasanfrancisco.com/\">Palmyra\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/bfozp93QPgk\">700 Haight St., San Francisco\u003c/a>\u003cbr>\nMon–Sat 10am–10pm, Sun 12pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_130403\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/palmyra-falafel-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The falafel plate at Palmyra is one of the city's best. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh, falafel. Here in the States, it can be terribly disappointing: dry, stale, undercooked, overcooked, left out all day, tasting of old oil…but when it’s good, it can be transcendent. In the Lower Haight, on the corner of Pierce and Scott is \u003ca href=\"https://palmyrasanfrancisco.com/\">\u003cstrong>Palmyra\u003c/strong>\u003c/a>, conveniently right on The Wiggle in case you want to park your bike and grab a meal. It opened in 2011, and the Syrian family who runs it is incredibly kind and will dote on you like you’re their best customer. And they will also serve you spectacular falafel.\u003c/p>\n\u003cp>I have to apologize to the family in advance for sharing this tip with you, but the trick is to ask for the falafel to be freshly fried. Yup, you can wait. It makes all the difference. And don’t get a wrap, which has never really done anything for me here—it’s all about the falafel plate. For $9.50, you get five pieces of falafel, their smooth and rich hummus, tomato and cucumber salad, lightly warmed pita, white garlic sauce (I tend to eat every last drop), and hot sauce.\u003c/p>\n\u003cp>The falafel are the size of Hostess Donettes (the mini doughnuts) and are as soft, fluffy, and delicately crumbly as one too. They have a dark brown exterior that is coated with nutty sesame seeds, and the falafel will come out piping hot (wait a couple minutes!), providing a wonderful contrast against the cool hummus and garlic sauce. It’s funny to me that I dislike their hot sauce (I always crave one that is thicker and fierier, which is why I never order their wrap) and the pita isn’t the plush kind I prefer, but somehow, this dish is much greater than the sum of its parts. Add a cold EFES beer, and maybe have some of their housemade and sticky sweet kanafa for dessert.\u003c/p>\n\u003cp>You can return for their rotisserie chicken (one of the city’s better deals) or their kibbeh (made with cracked bulgur wheat, ground beef, onion, and pine nuts), but the falafel plate will be calling you back soon enough.\u003c/p>\n\u003ch2>Dumpling Lovers, Mark Your Calendars\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.tastemychina.com/\">M.Y. China\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/feyRt7uYafv\">845 Market St. Level 4, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130405\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130405\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/mychina_dumplings-1-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\">\u003cfigcaption class=\"wp-caption-text\">Get ready to celebrate National Dumpling Day for a week at M.Y. China! \u003ccite>(Kelly Puleio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of friends together and make a lunch or dinner reservation at \u003ca href=\"http://www.tastemychina.com/\">\u003cb>M.Y. China\u003c/b>\u003c/a> (located Under the Dome in the Westfield San Francisco Centre), because in honor of National Dumpling Day on September 26—and all week long (September 24-30)—Martin Yan and executive chef Tony Wu are offering one heck of a mix-and-match dumpling special. Guests can order any combination of dumplings (pork: pork, cabbage; seafood: shrimp, scallop, spinach wrapper; or vegetarian: eggplant, mushroom, potato, turmeric wrapper) in the following quantities: choice of 10 for $12; 20 for $23; and 30 for $32 (you know which one to get). Get ready for dumpling action. All orders include chile oil, black vinegar, crushed peanuts, sesame paste, chopped green onion, and cilantro that you can sprinkle, add on top, dip, pour, and more. Go nuts.\u003c/p>\n\u003cp>Feeling fancy? Add on the Crazy Rich Dumplings, three juicy dumplings made with steamed foie gras, pork, and shrimp for $20.\u003c/p>\n\u003ch2>Sundays Are Built for Double Cheeseburgers, Bourbon, and Beer\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://comstocksaloon.com\">Comstock Saloon\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jdhKhfdQ3aH2\">155 Columbus Ave., San Francisco\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nSundays 4:30pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130406\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130406\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/comstock-burger-800x496.jpg\" alt=\"\" width=\"800\" height=\"496\">\u003cfigcaption class=\"wp-caption-text\">Sundays at Comstock Saloon are all about burgers, bourbon, and beer. \u003ccite>(Lindsey Rice)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ready for \u003ca href=\"https://www.kqed.org/bayareabites/130339/table-talk-learn-about-makin-bacon-sf-restaurant-history-double-cheeseburgers\">another\u003c/a> double cheeseburger? You’ll want to plan your next burger mission for a Sunday, which is when \u003ca href=\"https://comstocksaloon.com\">Comstock Saloon\u003c/a> on the border of Chinatown, North Beach, and the Financial District is offering quite the Barbary Coast kind of special: order a Comstock double cheeseburger ($20) and get a free boot of Four Roses bourbon and a draught beer! It’s a new kind of Sunday best.\u003c/p>\n\u003cp>The burger is such a winner, with Fontina, American cheese, secret sauce (gotta have secret sauce!), pickles, shallot, and here’s the kicker: malt vinegar chips! Actually, the glass boot of bourbon is the kicker, but at least you know it’s coming. This special offer is available every Sunday from 4:30pm–9pm, through 2018. Hop to it.\u003c/p>\n\u003ch2>\u003ca href=\"http://musicamarinfestival.com\">Musica Marin Festival\u003c/a>\u003c/h2>\n\u003cp>\u003cb>September 21–23\u003c/b>\u003cbr>\n\u003ca href=\"https://www.musicamarinfestival.com/files/eventSchedule.pdf\">Schedule \u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/musica-marin-international-chamber-music-festival-inaugural-season-2018-musicfoodwine-belvedere-tickets-45394684724\">Tickets\u003c/a>: $20 student tickets, up to $150\u003cbr>\nLocations in Tiburon and Belvedere\u003c/p>\n\u003cfigure id=\"attachment_130460\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/musica-marin-final-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The second annual Musica Marin Festival is not just about music! \u003ccite>(Musica Marin Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chamber music and food from top Bay Area chefs and wine? It will all be happening at the inaugural \u003ca href=\"http://musicamarinfestival.com\">\u003cstrong>Musica Marin Festival\u003c/strong>\u003c/a>, with classical music performances, from Brahms to Mendelssohn, staged in chapels, churches, and a stunning nine-acre private estate in Tiburon. Internationally acclaimed violist Ruth Kahn is behind the event, working with chef and festival Culinary Director Mark Furr, who is bringing on chef Tu David Phu (Daniel, Acquerello, Chez Panisse); Rachel Aronow (The Alembic, 3rd Cousin); Rogelio Garcia (Cyrus, French Laundry, Angele); Edward Martinez (pastry chef, Lazy Bear); and others, who will be providing food for receptions and parties.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Add in fine wines and some beautiful North Bay backdrops, and it’s going to be a one-of-a-kind music festival that also has a mission. Musica Marin is a nonprofit organization dedicated to preserving musical culture for all ages through unique music programs and concert events that benefit young musicians throughout the San Francisco Bay Area.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sonoma's Fremont Diner Reopens as Boxcar Fried Chicken and Biscuits",
"title": "Sonoma's Fremont Diner Reopens as Boxcar Fried Chicken and Biscuits",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_130424\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/boxcar.jpeg\" alt=\"Back in business with a pared-down menu featuring some of Fremont Diner's most popular dishes — fried chicken, biscuits, sandwiches, and sides like pimento cheese, collard greens and baked beans.\" width=\"800\" height=\"510\" class=\"size-full wp-image-130424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-160x102.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-768x490.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-240x153.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-375x239.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-520x332.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Back in business with a pared-down menu featuring some of Fremont Diner's most popular dishes — fried chicken, biscuits, sandwiches, and sides like pimento cheese, collard greens and baked beans. \u003ccite>(Sonoma Index Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beloved Fremont Diner has been reborn as \u003ca href=\"https://boxcar-friedchicken.com/\">Boxcar Fried Chicken and Biscuits\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130425\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682.jpg\" alt=\"The key at Boxcar is offering fast service, something that plagued the Fremont Diner.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-130425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chicken biscuit and ham biscuit from Fremont Diner in Sonoma Food shots for Cheap Eats section \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Owners Erika and Chad Harris closed \u003cb>Sonoma’s much-loved Southern-inspired diner\u003c/b> in late June saying the spot was a victim of its own success. Now, however, they’re back in business with a pared-down menu featuring some of their most popular dishes — fried chicken, biscuits, sandwiches, and sides like pimento cheese, collard greens and baked beans.\u003c/p>\n\u003cfigure id=\"attachment_130426\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/fremontdiner4.jpg\" alt=\"Fried chicken is still on the menu at Boxcar in Sonoma. \" width=\"1000\" height=\"750\" class=\"size-full wp-image-130426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken is still on the menu at Boxcar in Sonoma. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The key is offering fast service, something that plagued the Fremont Diner. The restaurant opened Wednesday, and we’ll have more details and pictures coming soon. Open Monday through Friday from 11a.m. to 3p.m., 2698 Fremont Dr., Sonoma, \u003ca href=\"http://boxcar-friedchicken.com/\">boxcar-friedchicken.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130457\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/boxcar2-800x800.jpg\" alt=\"Fried chicken is still on the menu at Boxcar in Sonoma. \" width=\"800\" height=\"800\" class=\"size-full wp-image-130457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken is still on the menu at Boxcar in Sonoma. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/biteclub/sonomas-fremont-diner-reopens-as-boxcar-fried-chicken-and-biscuits/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_130424\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/boxcar.jpeg\" alt=\"Back in business with a pared-down menu featuring some of Fremont Diner's most popular dishes — fried chicken, biscuits, sandwiches, and sides like pimento cheese, collard greens and baked beans.\" width=\"800\" height=\"510\" class=\"size-full wp-image-130424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-160x102.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-768x490.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-240x153.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-375x239.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-520x332.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Back in business with a pared-down menu featuring some of Fremont Diner's most popular dishes — fried chicken, biscuits, sandwiches, and sides like pimento cheese, collard greens and baked beans. \u003ccite>(Sonoma Index Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beloved Fremont Diner has been reborn as \u003ca href=\"https://boxcar-friedchicken.com/\">Boxcar Fried Chicken and Biscuits\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130425\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682.jpg\" alt=\"The key at Boxcar is offering fast service, something that plagued the Fremont Diner.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-130425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chicken biscuit and ham biscuit from Fremont Diner in Sonoma Food shots for Cheap Eats section \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Owners Erika and Chad Harris closed \u003cb>Sonoma’s much-loved Southern-inspired diner\u003c/b> in late June saying the spot was a victim of its own success. Now, however, they’re back in business with a pared-down menu featuring some of their most popular dishes — fried chicken, biscuits, sandwiches, and sides like pimento cheese, collard greens and baked beans.\u003c/p>\n\u003cfigure id=\"attachment_130426\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/fremontdiner4.jpg\" alt=\"Fried chicken is still on the menu at Boxcar in Sonoma. \" width=\"1000\" height=\"750\" class=\"size-full wp-image-130426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken is still on the menu at Boxcar in Sonoma. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The key is offering fast service, something that plagued the Fremont Diner. The restaurant opened Wednesday, and we’ll have more details and pictures coming soon. Open Monday through Friday from 11a.m. to 3p.m., 2698 Fremont Dr., Sonoma, \u003ca href=\"http://boxcar-friedchicken.com/\">boxcar-friedchicken.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130457\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/boxcar2-800x800.jpg\" alt=\"Fried chicken is still on the menu at Boxcar in Sonoma. \" width=\"800\" height=\"800\" class=\"size-full wp-image-130457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken is still on the menu at Boxcar in Sonoma. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/biteclub/sonomas-fremont-diner-reopens-as-boxcar-fried-chicken-and-biscuits/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: Learn About Makin’ Bacon, SF Restaurant History, Double Cheeseburgers",
"title": "Table Talk: Learn About Makin’ Bacon, SF Restaurant History, Double Cheeseburgers",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk will hopefully inspire you to attend a hands-on curing class, learn about SF’s post-Quake restaurant history, help you score a free scoop of PB&J ice cream from Humphry Slocombe, and clue you in on where double cheeseburger lovers will want to head immediately for their next burger chow down session.\u003c/p>\n\u003ch2>Learn How to Make Bacon, Cure Salmon, and More!\u003c/h2>\n\u003cp>\u003cb>FarmCurious Class with Karen Solomon\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AEJCbUHZP712\">825 Bancroft Way, Berkeley\u003c/a>\u003cbr>\nSunday, September 23, 11am–2pm\u003cbr>\n\u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">Tickets\u003c/a>: $150\u003c/p>\n\u003cfigure id=\"attachment_130342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/cured-karen-solomon-e1536595856489.jpg\" alt=\"Learn about making bacon, jerky, and more from Karen Solomon’s new book.\" width=\"1920\" height=\"2467\" class=\"size-full wp-image-130342\">\u003cfigcaption class=\"wp-caption-text\">Learn about making bacon, jerky, and more from Karen Solomon’s new book. \u003ccite>(Storey Publishing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Are you curious about curing meat and fish? Want to try making pickles, or expand your repertoire into things like pickled eggs? Did you know you can make tofu jerky? Karen Solomon, author of \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1607744767/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1607744767&linkId=10237adb2bd2245e5718a5a1a40ec28b\">Asian Pickles\u003c/a>\u003c/i> and \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1580089585/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1580089585&linkId=13d70156d33d3197017943d1b5bf9ac3\">Jam It, Pickle It, Cure It\u003c/a>\u003c/i>, has a new book: \u003ca href=\"https://www.amazon.com/gp/product/161212903X/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=161212903X&linkId=fd5eec87d52544c0d2b930b0ccaaf2e1\">\u003ci>Cured Meat, Smoked Fish & Pickled Eggs\u003c/i>\u003c/a>, and it will have you inspired to make pickled herring, duck breast prosciutto, preserved herbed feta, and rousong (pork floss) in no time. \u003c/p>\n\u003cp>To coincide with the book launch, she’s teaching a number of classes around the Bay Area, starting with a hands-on class on \u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">meat and fish curing\u003c/a> with FarmCurious in Berkeley on September 23. You’ll learn to make beef jerky, smoky homemade bacon (without special equipment!), and bagel-ready cured salmon. And best of all, you get to bring it home. Yes, you are bringing home the bacon.\u003c/p>\n\u003ch2>PB&J Lovers Won’t Want to Miss This Free Ice Cream Scooping Event\u003c/h2>\n\u003cp>\u003cb>Humphry Slocombe\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/tJXcEzin2Ek\">One Ferry Building, shop #8, San Francisco\u003c/a>\u003cbr>\nSaturday, September 15, 11am–1pm \u003c/p>\n\u003cfigure id=\"attachment_130343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/OCHO-PBJ-by-Humphry-Slocombe-2-e1536595931144.jpg\" alt=\"Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130343\">\u003cfigcaption class=\"wp-caption-text\">Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Free ice cream AND candy? Pinch yourself, it’s true: on Saturday, September 15, \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> (at their San Francisco Ferry Building Marketplace shop) will be offering free scoops of their new flavor with Oakland-based \u003ca href=\"https://www.ochocandy.com/\">OCHO Candy\u003c/a>: \u003cb>OCHO PB&J\u003c/b>. The limited-edition flavor features chunks of OCHO’s organic peanut butter candy bars and gooey ribbons of organic raspberry jam mixed into Humphry Slocombe’s milk chocolate ice cream. It’s peanut butter jelly time! You’ll also get to try a mini OCHO candy bar (while supplies last).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not going to make it to the scooping event? The new flavor will be available at all Humphry Slocombe Bay Area scoop shop locations (Mission, Ferry Building, Oakland) throughout September. \u003c/p>\n\u003ch2>Enjoy a Night of Learning About San Francisco Restaurant History\u003c/h2>\n\u003cp>\u003cb>Tables From The Rubble\u003c/b>\u003cbr>\nAnnual Alice Ross Carey Lecture and Dinner\u003cbr>\nFriday, September 21, 5:30pm–8pm\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ydtUFYnzipq\">640 Heritage Preservation Foundation, Metropolitan Club\u003c/a>\u003cbr>\n640 Sutter St., San Francisco\u003cbr>\n\u003ca href=\"http://r20.rs6.net/tn.jsp?f=001UXfOheIv4TfNTyk7S9ne2laS906ZGMPcKc21F0K86YrQH0AWu568_S4B7HulEC1VCJU34-pS-P41-wj_c3PQvidlMCjaP9Cvj2P_57sn3R6Udma5Rv1wAYHwuFj0AO8slY8lpa5I5EL7qY71jeIO0nfAFkcII8GlJMAizRIx55ERFMuJn1PUuLfIICMbJXtPut22DovfK_etMgxqgA3ZEHCooHRM5fCvxzhxKZ3eIx9WCxvCtpmwUhsKijhIxDlIDrAgmlAkJZGbfafV8OAjXU5S-tU9FAjZ&c=SgeHXHfeO8Eez9reQII__K8turZvmZp72Olnd6UMqw9mxpRb5EstWQ==&ch=Jt--qmkxwb9kPorYiketUOK8ox_pxmriDKLdMe1YvNijn-3c9iXDBg==\">Tickets\u003c/a>: $10 Heritage Members, Metropolitan Club Members, or students/seniors with ID; $15 Non-Heritage Member\u003cbr>\nOptional dinner: $75, will begin at approximately 7:30pm, following the conclusion of the lecture\u003c/p>\n\u003cfigure id=\"attachment_130344\" class=\"wp-caption aligncenter\" style=\"max-width: 1794px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg\" alt=\"Be sure to pick up a copy of Tables from the Rubble at this special lecture.\" width=\"1794\" height=\"2656\" class=\"size-full wp-image-130344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg 1794w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-800x1184.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-768x1137.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1020x1510.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-811x1200.jpg 811w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1180x1747.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-960x1421.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-240x355.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-375x555.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-520x770.jpg 520w\" sizes=\"(max-width: 1794px) 100vw, 1794px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to pick up a copy of Tables from the Rubble at this special lecture. \u003ccite>(Tandemvines Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco restaurant and history buffs won’t want to miss this special night when author Denise Clifton reads from her recent book, \u003ca href=\"https://www.amazon.com/gp/product/098827471X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=098827471X&linkCode=as2&tag=tablehopper-20&linkId=d5d318f695ca36969c4309b6adde6d40\">\u003ci>Tables From The Rubble: How the Restaurants That Arose After the Great Quake of 1906 Still Feed San Francisco Today\u003c/i>\u003c/a>, which transports readers to San Francisco in the years after the Great Earthquake of 1906. Amid the ruins, restaurants rose to feed the hungry and there are a handful that remain today, like Fior d’Italia, the Garden Court at the Palace Hotel, and Sam Wo. During the lecture, Clifton will share stories and historic photos from legacy restaurants. \u003c/p>\n\u003cp>Book signing and optional fixed-price dinner will follow. In partnership with \u003ca href=\"https://640hpf.org/\">640 Heritage Preservation Foundation\u003c/a>.\u003c/p>\n\u003ch2>It’s Time to Meat One of the City’s Latest Double Cheeseburgers\u003c/h2>\n\u003cp>\u003cb>The Board\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FCnQaBoEHBH2\">1077 Mission St., San Francisco\u003c/a>\u003cbr>\nWed–Fri 6pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-saucy-e1536596081374.jpg\" alt=\"Things can get saucy with the BB sauce at The Board.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130345\">\u003cfigcaption class=\"wp-caption-text\">Things can get saucy with the BB sauce at The Board. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes, you just want to sink your choppers into a double cheeseburger, and when that craving strikes, Adam Mesnick at \u003ca href=\"https://www.theboardsf.com/\">The Board\u003c/a> in SoMa is ready for you. He’s known for his beastmode sandwiches at nearby DeliBoard, and this is his latest outpost on Mission, which originally opened with wicked East Coast-style breakfast sandwiches and bagels. This summer, he pivoted the business to evening hours (Wed–Fri 6pm–9pm), and is renting out the space for private events and pop-ups.\u003c/p>\n\u003cp>With the new evening hours comes a new, rotating menu, and the star of the show is his double cheeseburger, topped with white and yellow American cheese (no shame here!), shredduce (shredded lettuce), BB (Board Burger) sauce (it’s a creamier and almost ranch-y version of a Thousand Island dressing, with extra pickle juice and less ketchup to boost the acidity), and thickly cut pickles that they slice fresh, which also helps cut through the overall richness (these are full dills from Chicago). \u003c/p>\n\u003cp>Mesnick is using Golden Gate Meat Company’s burger blend, which gets a nice sear on the edges of the patties (they have a kind of craggy edge instead of being perfectly formed, which yields different and pleasing textures as you eat your way through the burger). The Panorama bun (you can choose sesame or plain) holds up until the very end, which isn’t an easy feat considering the heft of this artfully and thoughtfully constructed burger. You’ll want to grab a few napkins. \u003c/p>\n\u003cp>The burger is more than enough, but if you’re in a “take no prisoners” mode, there are waffle fries ($8), which come with BB sauce, but who can say no to Cheez Whiz ($2)? Extra good with waffle fries. One night, you may have the option to graze on some nachos ($12) with carne asada or spicy Thai buffalo wings ($12) with bleu cheese. Let’s just say if you’ve paid a visit to any nearby bars or dispensaries, here’s your next stop.\u003c/p>\n\u003cfigure id=\"attachment_130346\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-snacks-e1536596131574.jpg\" alt=\"The Board also offers some wicked snacks, from spicy wings to Board rolls to nachos.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130346\">\u003cfigcaption class=\"wp-caption-text\">The Board also offers some wicked snacks, from spicy wings to The Board rolls to nachos. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mesnick is always innovating and coming up with evil snacks, and the one that’s going to haunt me and my dining wingman is the Board Rolls (three for $12). You ready? It’s basically an egg roll filled with pepperoni (legit pepperoni from the East Coast, yo!), marinara sauce, and, of course, gooey cheese, and then it’s fried up. I was calling it a New York Hot Pocket, a brother from another mother to a Totino’s pizza roll. I didn’t even put it down to take a picture, it was that good. So wrong, and yet so right. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Follow along at \u003ca href=\"https://www.instagram.com/theboardfrisco/\">@theboardfrisco\u003c/a> to keep up with all the latest culinary shenanigans happening over there.\u003c/p>\n\n",
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"title": "Table Talk: Learn About Makin’ Bacon, SF Restaurant History, Double Cheeseburgers | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk will hopefully inspire you to attend a hands-on curing class, learn about SF’s post-Quake restaurant history, help you score a free scoop of PB&J ice cream from Humphry Slocombe, and clue you in on where double cheeseburger lovers will want to head immediately for their next burger chow down session.\u003c/p>\n\u003ch2>Learn How to Make Bacon, Cure Salmon, and More!\u003c/h2>\n\u003cp>\u003cb>FarmCurious Class with Karen Solomon\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AEJCbUHZP712\">825 Bancroft Way, Berkeley\u003c/a>\u003cbr>\nSunday, September 23, 11am–2pm\u003cbr>\n\u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">Tickets\u003c/a>: $150\u003c/p>\n\u003cfigure id=\"attachment_130342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/cured-karen-solomon-e1536595856489.jpg\" alt=\"Learn about making bacon, jerky, and more from Karen Solomon’s new book.\" width=\"1920\" height=\"2467\" class=\"size-full wp-image-130342\">\u003cfigcaption class=\"wp-caption-text\">Learn about making bacon, jerky, and more from Karen Solomon’s new book. \u003ccite>(Storey Publishing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Are you curious about curing meat and fish? Want to try making pickles, or expand your repertoire into things like pickled eggs? Did you know you can make tofu jerky? Karen Solomon, author of \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1607744767/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1607744767&linkId=10237adb2bd2245e5718a5a1a40ec28b\">Asian Pickles\u003c/a>\u003c/i> and \u003ci>\u003ca href=\"https://www.amazon.com/gp/product/1580089585/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=1580089585&linkId=13d70156d33d3197017943d1b5bf9ac3\">Jam It, Pickle It, Cure It\u003c/a>\u003c/i>, has a new book: \u003ca href=\"https://www.amazon.com/gp/product/161212903X/ref=as_li_tl?ie=UTF8&tag=tablehopper-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=161212903X&linkId=fd5eec87d52544c0d2b930b0ccaaf2e1\">\u003ci>Cured Meat, Smoked Fish & Pickled Eggs\u003c/i>\u003c/a>, and it will have you inspired to make pickled herring, duck breast prosciutto, preserved herbed feta, and rousong (pork floss) in no time. \u003c/p>\n\u003cp>To coincide with the book launch, she’s teaching a number of classes around the Bay Area, starting with a hands-on class on \u003ca href=\"https://www.farmcurious.com/products/meat-curing-with-karen-solomon\">meat and fish curing\u003c/a> with FarmCurious in Berkeley on September 23. You’ll learn to make beef jerky, smoky homemade bacon (without special equipment!), and bagel-ready cured salmon. And best of all, you get to bring it home. Yes, you are bringing home the bacon.\u003c/p>\n\u003ch2>PB&J Lovers Won’t Want to Miss This Free Ice Cream Scooping Event\u003c/h2>\n\u003cp>\u003cb>Humphry Slocombe\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/tJXcEzin2Ek\">One Ferry Building, shop #8, San Francisco\u003c/a>\u003cbr>\nSaturday, September 15, 11am–1pm \u003c/p>\n\u003cfigure id=\"attachment_130343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/OCHO-PBJ-by-Humphry-Slocombe-2-e1536595931144.jpg\" alt=\"Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130343\">\u003cfigcaption class=\"wp-caption-text\">Get your free scoop of OCHO PB&J at Humphry Slocombe on September 15. \u003ccite>(Humphry Slocombe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Free ice cream AND candy? Pinch yourself, it’s true: on Saturday, September 15, \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> (at their San Francisco Ferry Building Marketplace shop) will be offering free scoops of their new flavor with Oakland-based \u003ca href=\"https://www.ochocandy.com/\">OCHO Candy\u003c/a>: \u003cb>OCHO PB&J\u003c/b>. The limited-edition flavor features chunks of OCHO’s organic peanut butter candy bars and gooey ribbons of organic raspberry jam mixed into Humphry Slocombe’s milk chocolate ice cream. It’s peanut butter jelly time! You’ll also get to try a mini OCHO candy bar (while supplies last).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not going to make it to the scooping event? The new flavor will be available at all Humphry Slocombe Bay Area scoop shop locations (Mission, Ferry Building, Oakland) throughout September. \u003c/p>\n\u003ch2>Enjoy a Night of Learning About San Francisco Restaurant History\u003c/h2>\n\u003cp>\u003cb>Tables From The Rubble\u003c/b>\u003cbr>\nAnnual Alice Ross Carey Lecture and Dinner\u003cbr>\nFriday, September 21, 5:30pm–8pm\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ydtUFYnzipq\">640 Heritage Preservation Foundation, Metropolitan Club\u003c/a>\u003cbr>\n640 Sutter St., San Francisco\u003cbr>\n\u003ca href=\"http://r20.rs6.net/tn.jsp?f=001UXfOheIv4TfNTyk7S9ne2laS906ZGMPcKc21F0K86YrQH0AWu568_S4B7HulEC1VCJU34-pS-P41-wj_c3PQvidlMCjaP9Cvj2P_57sn3R6Udma5Rv1wAYHwuFj0AO8slY8lpa5I5EL7qY71jeIO0nfAFkcII8GlJMAizRIx55ERFMuJn1PUuLfIICMbJXtPut22DovfK_etMgxqgA3ZEHCooHRM5fCvxzhxKZ3eIx9WCxvCtpmwUhsKijhIxDlIDrAgmlAkJZGbfafV8OAjXU5S-tU9FAjZ&c=SgeHXHfeO8Eez9reQII__K8turZvmZp72Olnd6UMqw9mxpRb5EstWQ==&ch=Jt--qmkxwb9kPorYiketUOK8ox_pxmriDKLdMe1YvNijn-3c9iXDBg==\">Tickets\u003c/a>: $10 Heritage Members, Metropolitan Club Members, or students/seniors with ID; $15 Non-Heritage Member\u003cbr>\nOptional dinner: $75, will begin at approximately 7:30pm, following the conclusion of the lecture\u003c/p>\n\u003cfigure id=\"attachment_130344\" class=\"wp-caption aligncenter\" style=\"max-width: 1794px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg\" alt=\"Be sure to pick up a copy of Tables from the Rubble at this special lecture.\" width=\"1794\" height=\"2656\" class=\"size-full wp-image-130344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover.jpg 1794w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-800x1184.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-768x1137.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1020x1510.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-811x1200.jpg 811w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-1180x1747.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-960x1421.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-240x355.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-375x555.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/TablesFromTheRubble_cTandemvinesMedia_cover-520x770.jpg 520w\" sizes=\"(max-width: 1794px) 100vw, 1794px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to pick up a copy of Tables from the Rubble at this special lecture. \u003ccite>(Tandemvines Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco restaurant and history buffs won’t want to miss this special night when author Denise Clifton reads from her recent book, \u003ca href=\"https://www.amazon.com/gp/product/098827471X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=098827471X&linkCode=as2&tag=tablehopper-20&linkId=d5d318f695ca36969c4309b6adde6d40\">\u003ci>Tables From The Rubble: How the Restaurants That Arose After the Great Quake of 1906 Still Feed San Francisco Today\u003c/i>\u003c/a>, which transports readers to San Francisco in the years after the Great Earthquake of 1906. Amid the ruins, restaurants rose to feed the hungry and there are a handful that remain today, like Fior d’Italia, the Garden Court at the Palace Hotel, and Sam Wo. During the lecture, Clifton will share stories and historic photos from legacy restaurants. \u003c/p>\n\u003cp>Book signing and optional fixed-price dinner will follow. In partnership with \u003ca href=\"https://640hpf.org/\">640 Heritage Preservation Foundation\u003c/a>.\u003c/p>\n\u003ch2>It’s Time to Meat One of the City’s Latest Double Cheeseburgers\u003c/h2>\n\u003cp>\u003cb>The Board\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FCnQaBoEHBH2\">1077 Mission St., San Francisco\u003c/a>\u003cbr>\nWed–Fri 6pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-saucy-e1536596081374.jpg\" alt=\"Things can get saucy with the BB sauce at The Board.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130345\">\u003cfigcaption class=\"wp-caption-text\">Things can get saucy with the BB sauce at The Board. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes, you just want to sink your choppers into a double cheeseburger, and when that craving strikes, Adam Mesnick at \u003ca href=\"https://www.theboardsf.com/\">The Board\u003c/a> in SoMa is ready for you. He’s known for his beastmode sandwiches at nearby DeliBoard, and this is his latest outpost on Mission, which originally opened with wicked East Coast-style breakfast sandwiches and bagels. This summer, he pivoted the business to evening hours (Wed–Fri 6pm–9pm), and is renting out the space for private events and pop-ups.\u003c/p>\n\u003cp>With the new evening hours comes a new, rotating menu, and the star of the show is his double cheeseburger, topped with white and yellow American cheese (no shame here!), shredduce (shredded lettuce), BB (Board Burger) sauce (it’s a creamier and almost ranch-y version of a Thousand Island dressing, with extra pickle juice and less ketchup to boost the acidity), and thickly cut pickles that they slice fresh, which also helps cut through the overall richness (these are full dills from Chicago). \u003c/p>\n\u003cp>Mesnick is using Golden Gate Meat Company’s burger blend, which gets a nice sear on the edges of the patties (they have a kind of craggy edge instead of being perfectly formed, which yields different and pleasing textures as you eat your way through the burger). The Panorama bun (you can choose sesame or plain) holds up until the very end, which isn’t an easy feat considering the heft of this artfully and thoughtfully constructed burger. You’ll want to grab a few napkins. \u003c/p>\n\u003cp>The burger is more than enough, but if you’re in a “take no prisoners” mode, there are waffle fries ($8), which come with BB sauce, but who can say no to Cheez Whiz ($2)? Extra good with waffle fries. One night, you may have the option to graze on some nachos ($12) with carne asada or spicy Thai buffalo wings ($12) with bleu cheese. Let’s just say if you’ve paid a visit to any nearby bars or dispensaries, here’s your next stop.\u003c/p>\n\u003cfigure id=\"attachment_130346\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/theboard-snacks-e1536596131574.jpg\" alt=\"The Board also offers some wicked snacks, from spicy wings to Board rolls to nachos.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130346\">\u003cfigcaption class=\"wp-caption-text\">The Board also offers some wicked snacks, from spicy wings to The Board rolls to nachos. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mesnick is always innovating and coming up with evil snacks, and the one that’s going to haunt me and my dining wingman is the Board Rolls (three for $12). You ready? It’s basically an egg roll filled with pepperoni (legit pepperoni from the East Coast, yo!), marinara sauce, and, of course, gooey cheese, and then it’s fried up. I was calling it a New York Hot Pocket, a brother from another mother to a Totino’s pizza roll. I didn’t even put it down to take a picture, it was that good. So wrong, and yet so right. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Follow along at \u003ca href=\"https://www.instagram.com/theboardfrisco/\">@theboardfrisco\u003c/a> to keep up with all the latest culinary shenanigans happening over there.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Unique Dinners, Oakland Cocktail Week, a Proper Breakfast",
"title": "Table Talk: Unique Dinners, Oakland Cocktail Week, a Proper Breakfast",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>September is full of special events, from a fried chicken feast on the patio at Starbelly, to the immersive and artistic Nightfishing dinner, to a visiting chef from Oaxaca at August (1) Five, to Oakland Cocktail Week. You can also read about the perfect all-day menu at Noon All Day.\u003c/p>\n\u003ch2>Enjoy a Surrealist Evening at Nightfishing: An Immersive Art and Dining Experience\u003c/h2>\n\u003cp>\u003cb>The Midway SF\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AaBUoHDxgc62\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nSeptember 12\u003cbr>\n7pm–9pm\u003cbr>\n\u003ca href=\"https://ticketf.ly/2PfPWBa\">Tickets\u003c/a>: $125 (includes wine pairing)\u003c/p>\n\u003cfigure id=\"attachment_130264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/nightfishing-art-e1536036403823.jpg\" alt=\"Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway.\" width=\"1920\" height=\"1604\" class=\"size-full wp-image-130264\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway. \u003ccite>(Isis Hockenos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a memorable dining experience, one that will remind you that bohemian San Francisco is still alive and well? The Midway in San Francisco’s Dogpatch neighborhood has been hosting some unique events that intersect art, food, music, and technology. On September 12, The Midway resident artist \u003ca href=\"http://www.isishockenos.com/\">Isis Hockenos\u003c/a> is hosting an autumn harvest version of her seasonal \u003ca href=\"https://www.themidwaysf.com/event/1679267-night-fishing-immersive-art-san-francisco/\">Nightfishing\u003c/a> art and dining experience. It’s more than sitting at a table for a three-course dinner: it’s more like climbing inside one of her paintings (Isis transforms one of the galleries into a three-dimensional, life-sized painting). Crawl through peacock-colored foliage, smell the lanolin of a freshly sheared, crown-wearing sheep, and taste the meat cut lovingly from a rose-colored hog. \u003c/p>\n\u003cp>Isis' work contains many references to her experience in food production, particularly through a feminist lens, and to her upbringing in West Marin. The \u003ca href=\"http://themidwayculinary.com/\">Midway Culinary\u003c/a> team will execute a menu carefully curated by Isis, using locally sourced food from her community of oyster farmers, cheesemakers, and ranchers. Expect a healthy dash of surrealist delight.\u003c/p>\n\u003ch2>August (1) Five Hosts Spice Knows No Borders, Celebrating Mexican Independence Day with Oaxacan Guest Chef Julio Aquilera\u003c/h2>\n\u003cp>\u003cb>August (1) Five\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AeMrPajUqKq\">524 Van Ness Ave., San Francisco\u003c/a>\u003cbr>\nThursday, September 13–Sunday, September 16\u003cbr>\nDinner: 5pm–9:30pm (open until 10:30pm Fri–Sat)\u003cbr>\nTasting menu: $75 per person (plus tax and gratuity)\u003cbr>\nBrunch Sat–Sun: 10:30am–2pm\u003cbr>\nReservations: (415) 771-5900\u003c/p>\n\u003cfigure id=\"attachment_130265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DESTILADO-carrots-e1536036839673.jpg\" alt=\"The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-130265\">\u003cfigcaption class=\"wp-caption-text\">The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca. \u003ccite>(Julio Aquilera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for another unique dining experience? From Thursday, September 13 to Sunday, September 16, the contemporary Indian restaurant \u003ca href=\"https://www.august1five.com/\">August (1) Five\u003c/a> is celebrating Mexican Independence Day with a chef collaboration series called \u003cb>Spice Knows No Borders\u003c/b>. Chef Manish Tyagi is hosting chef Julio Aquilera from the modern El Destilado in Oaxaca (Julio was executive chef at La Urbana and has also worked at Saison and Waterbar, so he is no stranger to SF). The two chefs have collaborated on a five-course, family-style tasting menu. Highlights include BBQ Carrots with carrot mole, coconut crumble, housemade ginger-nut milk, pickled ginger; Chintextle TUNA tartar with chile pasilla Oaxaqueña, citrus; naan crisp; and Pulpo Negro with squid ink, tare, honey, habanero, kashmiri chile powder, and chile oil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Guests can also order dishes à la carte, and there will additionally be some collaborative dishes for weekend brunch.\u003c/p>\n\u003ch2>Plan on Some Bar Hopping and Attending Cool Events During Oakland Cocktail Week\u003c/h2>\n\u003cp>\u003cb>Oakland Cocktail Week\u003c/b>\u003cbr>\nSeptember 15–23\u003cbr>\nVarious locations\u003c/p>\n\u003cfigure id=\"attachment_130266\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg\" alt=\"Be sure to enjoy a Mai Tai during Oakland Cocktail Week!\" width=\"1080\" height=\"810\" class=\"size-full wp-image-130266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to enjoy a Mai Tai during Oakland Cocktail Week! \u003ccite>(Oakland Cocktail Week)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first-ever \u003ca href=\"https://www.oaklandcocktailweek.com/\">Oakland Cocktail Week\u003c/a> is happening September 15–23, with \u003ca href=\"https://www.oaklandcocktailweek.com/venues\">over 40 bars and restaurants\u003c/a> in Oakland crafting $10 cocktails that tell the story of Oakland. You can visit some favorite places, and check out some spots you’re curious about as well, like Ramen Shop, Dyafa, Farmhouse Thai Kitchen, Cosecha, Grand Lake Kitchen, and many others. \u003c/p>\n\u003cp>There are also a number of special \u003ca href=\"https://www.oaklandcocktailweek.com/events\">events\u003c/a>, including a cocktail pairing dinner, a Tiki Mai Tai crawl, a workshop on crafting botanical cocktails with bitters and non-alcoholic spirits, a discussion on the mezcal production process, a cocktail competition, and more. \u003c/p>\n\u003cp>A portion of proceeds from all events will go towards \u003ca href=\"http://bit.ly/2wknA0N\">ROC the Bay\u003c/a> and their \u003ca href=\"http://bit.ly/2w3EVeK\">Restore Oakland\u003c/a> community center in the heart of the Fruitvale District. The center will include a food business incubator, on-the job restaurant training, and a restaurant facility.\u003c/p>\n\u003ch2>Party on the Patio! A Fried Chicken Feast at Starbelly\u003c/h2>\n\u003cp>\u003cb>Starbelly\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/KmgWuzTsAXp\">3583 16th St., San Francisco\u003c/a>\u003cbr>\nTuesday, September 18\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/starbellys-patio-picnic-series-fried-chicken-tickets-49437384548\">Tickets\u003c/a>: $45\u003cbr>\nSeatings at 6pm and 8pm\u003c/p>\n\u003cfigure id=\"attachment_130267\" class=\"wp-caption aligncenter\" style=\"max-width: 1337px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/starbelly-chicken.png\" alt=\"Salute the end of summer at Starbelly’s fried chicken patio party.\" width=\"1337\" height=\"1003\" class=\"size-full wp-image-130267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken.png 1337w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1200x900.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-520x390.png 520w\" sizes=\"(max-width: 1337px) 100vw, 1337px\">\u003cfigcaption class=\"wp-caption-text\">Salute the end of summer at Starbelly’s fried chicken patio party. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling all fried chicken lovers! Starbelly's popular patio picnic series is back for the summer on Tuesday, September 18, and it’s going to be a fried chicken feast. You’ll enjoy Rocky free-range fried chicken with some fabulous fixin’s, like jalapeño corn bread and honey butter, heirloom apple and celery root slaw, braised collard greens with housemade bacon, and for dessert, late summer fruit cobbler with buttermilk biscuit topping and whipped cream.\u003c/p>\n\u003cp>Since Starbelly recently secured a full liquor license, cocktails will be available from lead bartender Christopher Niles, including the Ward 9—a Boston-inspired riff on the classic Ward 8 cocktail—served punch-style for the picnic, and the Gentleman Caller, which is a Starbelly spin on a Manhattan with Sonoma Distilling Company bourbon, Suze and sweet vermouth. Cocktails are sold separately.\u003c/p>\n\u003ch2>Enjoy the All-Day Menu (and Patio) at Noon All Day\u003c/h2>\n\u003cp>\u003cb>Noon All Day\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/um26mJQ3Yju\">690 Indiana St., San Francisco\u003c/a>\u003cbr>\nMon–Fri 7am–5pm\u003cbr>\nSat–Sun 8am–3pm\u003c/p>\n\u003cfigure id=\"attachment_130268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/noon-bowl-e1536037021992.jpg\" alt=\"The outstanding seasonal rice bowl at Noon All Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130268\">\u003cfigcaption class=\"wp-caption-text\">The outstanding seasonal rice bowl at Noon All Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some of us like to have brunch for lunch, or maybe we’re a late-riser, or just an egg fanatic. At Dogpatch’s \u003ca href=\"http://noonallday.com/\">Noon All Day\u003c/a>, this casual café from the nearby Piccino crew has a menu that’s built for any time of day or appetite. And if you’re craving eggs at 2pm, you can have them in their Proper Breakfast ($15), which comes with two poached eggs, their creamy butter beans, braised greens, toast, and your choice of pork belly or sliced avocado (served beautifully sliced and fanned out), with a spoonful of fermented chile. It’s not only affordable, but is such a homey and satisfying dish, whether you’re nursing a hangover or just craving something comforting. (Their chicken soup stracciatella, $9, with chicken broth whisked with egg, poached chicken, and nettles is a miracle worker for whatever may ail you.)\u003c/p>\n\u003cp>Over in the healthy camp is their seasonal rice bowl ($14), currently a melange of such beautiful spring peas, cucumber, summer squash, romano beans, mixed with a ginger-scallion sauce and topped with a poached egg (you can ramp up with pork belly or avocado for $3). It’s extra-delicious with a ginger-turmeric spritz.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The menu offers a variety of small bites (don’t miss the cauliflower potato fritters), sandwiches (personally, I find the pocket sandwiches a little expensive for what you get), salads (the produce is beautiful), and there’s even soft-serve. Come by in the morning for all kinds of house-baked treasures, including their kimchi danish, and on sunny days, their outdoor patio is perfect for a glass of wine (or a housemade chai). Can’t make it out there? You’re in luck, they also deliver with \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a> (use that link for $10 off your first two orders).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>September is full of special events, from a fried chicken feast on the patio at Starbelly, to the immersive and artistic Nightfishing dinner, to a visiting chef from Oaxaca at August (1) Five, to Oakland Cocktail Week. You can also read about the perfect all-day menu at Noon All Day.\u003c/p>\n\u003ch2>Enjoy a Surrealist Evening at Nightfishing: An Immersive Art and Dining Experience\u003c/h2>\n\u003cp>\u003cb>The Midway SF\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AaBUoHDxgc62\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nSeptember 12\u003cbr>\n7pm–9pm\u003cbr>\n\u003ca href=\"https://ticketf.ly/2PfPWBa\">Tickets\u003c/a>: $125 (includes wine pairing)\u003c/p>\n\u003cfigure id=\"attachment_130264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/nightfishing-art-e1536036403823.jpg\" alt=\"Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway.\" width=\"1920\" height=\"1604\" class=\"size-full wp-image-130264\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway. \u003ccite>(Isis Hockenos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a memorable dining experience, one that will remind you that bohemian San Francisco is still alive and well? The Midway in San Francisco’s Dogpatch neighborhood has been hosting some unique events that intersect art, food, music, and technology. On September 12, The Midway resident artist \u003ca href=\"http://www.isishockenos.com/\">Isis Hockenos\u003c/a> is hosting an autumn harvest version of her seasonal \u003ca href=\"https://www.themidwaysf.com/event/1679267-night-fishing-immersive-art-san-francisco/\">Nightfishing\u003c/a> art and dining experience. It’s more than sitting at a table for a three-course dinner: it’s more like climbing inside one of her paintings (Isis transforms one of the galleries into a three-dimensional, life-sized painting). Crawl through peacock-colored foliage, smell the lanolin of a freshly sheared, crown-wearing sheep, and taste the meat cut lovingly from a rose-colored hog. \u003c/p>\n\u003cp>Isis' work contains many references to her experience in food production, particularly through a feminist lens, and to her upbringing in West Marin. The \u003ca href=\"http://themidwayculinary.com/\">Midway Culinary\u003c/a> team will execute a menu carefully curated by Isis, using locally sourced food from her community of oyster farmers, cheesemakers, and ranchers. Expect a healthy dash of surrealist delight.\u003c/p>\n\u003ch2>August (1) Five Hosts Spice Knows No Borders, Celebrating Mexican Independence Day with Oaxacan Guest Chef Julio Aquilera\u003c/h2>\n\u003cp>\u003cb>August (1) Five\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AeMrPajUqKq\">524 Van Ness Ave., San Francisco\u003c/a>\u003cbr>\nThursday, September 13–Sunday, September 16\u003cbr>\nDinner: 5pm–9:30pm (open until 10:30pm Fri–Sat)\u003cbr>\nTasting menu: $75 per person (plus tax and gratuity)\u003cbr>\nBrunch Sat–Sun: 10:30am–2pm\u003cbr>\nReservations: (415) 771-5900\u003c/p>\n\u003cfigure id=\"attachment_130265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DESTILADO-carrots-e1536036839673.jpg\" alt=\"The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-130265\">\u003cfigcaption class=\"wp-caption-text\">The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca. \u003ccite>(Julio Aquilera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for another unique dining experience? From Thursday, September 13 to Sunday, September 16, the contemporary Indian restaurant \u003ca href=\"https://www.august1five.com/\">August (1) Five\u003c/a> is celebrating Mexican Independence Day with a chef collaboration series called \u003cb>Spice Knows No Borders\u003c/b>. Chef Manish Tyagi is hosting chef Julio Aquilera from the modern El Destilado in Oaxaca (Julio was executive chef at La Urbana and has also worked at Saison and Waterbar, so he is no stranger to SF). The two chefs have collaborated on a five-course, family-style tasting menu. Highlights include BBQ Carrots with carrot mole, coconut crumble, housemade ginger-nut milk, pickled ginger; Chintextle TUNA tartar with chile pasilla Oaxaqueña, citrus; naan crisp; and Pulpo Negro with squid ink, tare, honey, habanero, kashmiri chile powder, and chile oil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Guests can also order dishes à la carte, and there will additionally be some collaborative dishes for weekend brunch.\u003c/p>\n\u003ch2>Plan on Some Bar Hopping and Attending Cool Events During Oakland Cocktail Week\u003c/h2>\n\u003cp>\u003cb>Oakland Cocktail Week\u003c/b>\u003cbr>\nSeptember 15–23\u003cbr>\nVarious locations\u003c/p>\n\u003cfigure id=\"attachment_130266\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg\" alt=\"Be sure to enjoy a Mai Tai during Oakland Cocktail Week!\" width=\"1080\" height=\"810\" class=\"size-full wp-image-130266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to enjoy a Mai Tai during Oakland Cocktail Week! \u003ccite>(Oakland Cocktail Week)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first-ever \u003ca href=\"https://www.oaklandcocktailweek.com/\">Oakland Cocktail Week\u003c/a> is happening September 15–23, with \u003ca href=\"https://www.oaklandcocktailweek.com/venues\">over 40 bars and restaurants\u003c/a> in Oakland crafting $10 cocktails that tell the story of Oakland. You can visit some favorite places, and check out some spots you’re curious about as well, like Ramen Shop, Dyafa, Farmhouse Thai Kitchen, Cosecha, Grand Lake Kitchen, and many others. \u003c/p>\n\u003cp>There are also a number of special \u003ca href=\"https://www.oaklandcocktailweek.com/events\">events\u003c/a>, including a cocktail pairing dinner, a Tiki Mai Tai crawl, a workshop on crafting botanical cocktails with bitters and non-alcoholic spirits, a discussion on the mezcal production process, a cocktail competition, and more. \u003c/p>\n\u003cp>A portion of proceeds from all events will go towards \u003ca href=\"http://bit.ly/2wknA0N\">ROC the Bay\u003c/a> and their \u003ca href=\"http://bit.ly/2w3EVeK\">Restore Oakland\u003c/a> community center in the heart of the Fruitvale District. The center will include a food business incubator, on-the job restaurant training, and a restaurant facility.\u003c/p>\n\u003ch2>Party on the Patio! A Fried Chicken Feast at Starbelly\u003c/h2>\n\u003cp>\u003cb>Starbelly\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/KmgWuzTsAXp\">3583 16th St., San Francisco\u003c/a>\u003cbr>\nTuesday, September 18\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/starbellys-patio-picnic-series-fried-chicken-tickets-49437384548\">Tickets\u003c/a>: $45\u003cbr>\nSeatings at 6pm and 8pm\u003c/p>\n\u003cfigure id=\"attachment_130267\" class=\"wp-caption aligncenter\" style=\"max-width: 1337px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/starbelly-chicken.png\" alt=\"Salute the end of summer at Starbelly’s fried chicken patio party.\" width=\"1337\" height=\"1003\" class=\"size-full wp-image-130267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken.png 1337w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1200x900.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-520x390.png 520w\" sizes=\"(max-width: 1337px) 100vw, 1337px\">\u003cfigcaption class=\"wp-caption-text\">Salute the end of summer at Starbelly’s fried chicken patio party. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling all fried chicken lovers! Starbelly's popular patio picnic series is back for the summer on Tuesday, September 18, and it’s going to be a fried chicken feast. You’ll enjoy Rocky free-range fried chicken with some fabulous fixin’s, like jalapeño corn bread and honey butter, heirloom apple and celery root slaw, braised collard greens with housemade bacon, and for dessert, late summer fruit cobbler with buttermilk biscuit topping and whipped cream.\u003c/p>\n\u003cp>Since Starbelly recently secured a full liquor license, cocktails will be available from lead bartender Christopher Niles, including the Ward 9—a Boston-inspired riff on the classic Ward 8 cocktail—served punch-style for the picnic, and the Gentleman Caller, which is a Starbelly spin on a Manhattan with Sonoma Distilling Company bourbon, Suze and sweet vermouth. Cocktails are sold separately.\u003c/p>\n\u003ch2>Enjoy the All-Day Menu (and Patio) at Noon All Day\u003c/h2>\n\u003cp>\u003cb>Noon All Day\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/um26mJQ3Yju\">690 Indiana St., San Francisco\u003c/a>\u003cbr>\nMon–Fri 7am–5pm\u003cbr>\nSat–Sun 8am–3pm\u003c/p>\n\u003cfigure id=\"attachment_130268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/noon-bowl-e1536037021992.jpg\" alt=\"The outstanding seasonal rice bowl at Noon All Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130268\">\u003cfigcaption class=\"wp-caption-text\">The outstanding seasonal rice bowl at Noon All Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some of us like to have brunch for lunch, or maybe we’re a late-riser, or just an egg fanatic. At Dogpatch’s \u003ca href=\"http://noonallday.com/\">Noon All Day\u003c/a>, this casual café from the nearby Piccino crew has a menu that’s built for any time of day or appetite. And if you’re craving eggs at 2pm, you can have them in their Proper Breakfast ($15), which comes with two poached eggs, their creamy butter beans, braised greens, toast, and your choice of pork belly or sliced avocado (served beautifully sliced and fanned out), with a spoonful of fermented chile. It’s not only affordable, but is such a homey and satisfying dish, whether you’re nursing a hangover or just craving something comforting. (Their chicken soup stracciatella, $9, with chicken broth whisked with egg, poached chicken, and nettles is a miracle worker for whatever may ail you.)\u003c/p>\n\u003cp>Over in the healthy camp is their seasonal rice bowl ($14), currently a melange of such beautiful spring peas, cucumber, summer squash, romano beans, mixed with a ginger-scallion sauce and topped with a poached egg (you can ramp up with pork belly or avocado for $3). It’s extra-delicious with a ginger-turmeric spritz.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu offers a variety of small bites (don’t miss the cauliflower potato fritters), sandwiches (personally, I find the pocket sandwiches a little expensive for what you get), salads (the produce is beautiful), and there’s even soft-serve. Come by in the morning for all kinds of house-baked treasures, including their kimchi danish, and on sunny days, their outdoor patio is perfect for a glass of wine (or a housemade chai). Can’t make it out there? You’re in luck, they also deliver with \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a> (use that link for $10 off your first two orders).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: September Is Full of Great Food Events…and Tequila!",
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"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Your September calendar is going to fill up with some fab food events, including the SF Cheese Fest, Eat Real Festival in Oakland, a special INFORUM talk with chef José Andrés, an Agave Girls night of tequila with Joanne Weir at Copita, and you can recover from all the over-indulging with some khao mun gai (chicken fat rice).\u003c/p>\n\u003ch2>Oakland’s Eat Real Festival Returns September 14–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://eatrealfest.com/\">Eat Real Festival\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SycFV54M9tz\">Jack London Square\u003c/a>\u003cbr>\nBroadway and Embarcadero, Oakland\u003c/p>\n\u003cp>Friday September 14, 3pm to 10pm\u003cbr>\nSaturday September 15, 11am to 10pm\u003cbr>\nSunday September 16, 11am to 6pm\u003c/p>\n\u003cp>General Admission (Free)\u003cbr>\nTicketed Events ($5-$35), purchase on Eventbrite\u003c/p>\n\u003cfigure id=\"attachment_130161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ERF_2017_Lincoln-Chu_5765-e1535152097984.jpg\" alt=\"The Eat Real Festival knows how to feed a crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130161\">\u003cfigcaption class=\"wp-caption-text\">The Eat Real Festival knows how to feed a crowd. \u003ccite>(Lincoln Chu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>September is close, which means it’s time for the return of the \u003ca href=\"http://eatrealfest.com/\">\u003cb>Eat Real Festival\u003c/b>\u003c/a>, now in its tenth year! This street food festival and block party will host more than 50 Bay Area food vendors, all serving sustainably sourced food, in addition to over 40 craft beers, wines, and cocktails. Some confirmed vendors include Gerard’s Paella, Southern Comfort Kitchen, Frozen Kuhsterd, Clove & Hoof, and Aburaya, plus vegan offerings from VegeNation, Core Kitchen, and No Worries. Eat Real’s mission is to help revitalize regional food systems, build public awareness and respect for the craft of making good food, and encourage the growth of American food entrepreneurs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The festival is free, but there are a handful of \u003ca href=\"https://www.eventbrite.com/o/eat-real-festival-17704849439\">ticketed food experiences\u003c/a> ($5–$35) including a \u003ca href=\"https://www.eventbrite.com/e/brews-bites-2018-tickets-49200688584\">Brews + Bites\u003c/a> pairing class, a \u003ca href=\"https://www.eventbrite.com/e/fermenting-rainbows-tickets-49245550768\">Fermenting Rainbows\u003c/a> class on fermenting vegetables kids will love, a cheesemaking class on how to make \u003ca href=\"https://www.eventbrite.com/e/two-cheeses-in-under-10-minutes-making-ricotta-and-chevre-at-home-tickets-49245720275\">Two Cheeses in Under 10 Minutes\u003c/a> at home, and a culinary class on \u003ca href=\"https://www.eventbrite.com/e/tea-leaf-salad-with-grocery-cafe-tickets-49245998106\">Tea Leaf Salad with Grocery Cafe\u003c/a>. A portion of event proceeds benefit the \u003ca href=\"https://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a>. \u003c/p>\n\u003cp>There will also be DJs playing Sat–Sun, live mural painting, and a Family Zone at Harrison Street with face painting and a circus workshop for kids of all ages. The entertainment schedule can be found \u003ca href=\"http://eatrealfest.com/about/entertainment-2/\">here\u003c/a>.\u003c/p>\n\u003ch2>Release the Cheese! Don’t Miss the SF Cheese Fest September 15–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sfcheesefest.com/\">SF Cheese Fest\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/sf-cheese-fest-cheesemaker-celebration-tickets-48018962008\">Cheesemaker Celebration\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1phUntKdxMu\">Social Hall\u003c/a>\u003cbr>\n1270 Sutter St., San Francisco\u003cbr>\nSeptember 15\u003cbr>\n6pm–9pm\u003c/p>\n\u003cp>Sunday Seminars\u003cbr>\n\u003ca href=\"https://goo.gl/maps/EW8toS9EaCD2\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n900 North Point St. k201, San Francisco\u003cbr>\nSeptember 16\u003cbr>\n11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Fat-Bottomed-Girl-e1535152198416.jpg\" alt=\"The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130162\">\u003cfigcaption class=\"wp-caption-text\">The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste. \u003ccite>(Ellen Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth annual SF Cheese Fest returns, bringing over 20 artisan cheesemakers from across the state for a special walk-around tasting. On Saturday, September 15, you’ll taste beauties from Cowgirl Creamery, Cypress Grove Cheese, Di Stefano Cheese, Point Reyes Farmstead, along with some of California's newest producers, like Folly Cheese Co., Wm. Cofield Cheesemakers, and Moonside Creamery. You’ll also enjoy bites, plus samples of cured meats, pickles, jams, and chocolate from local makers, courtesy of The Cheese School of San Francisco, GreenLeaf, Mission Cheese, and Canyon Market. \u003c/p>\n\u003cp>You’ll refresh your palate with beers, wines, and ciders from Bay Area makers (they know exactly what you need after eating goat cheese), while enjoying live music by SF-based gypsy jazz band Gaucho. One more bonus: all attendees will receive a free one-year subscription to \u003ci>Culture Magazine\u003c/i>.\u003c/p>\n\u003cp>New this year are the educational \u003ca href=\"https://www.sfcheesefest.com/sunday-seminars-1/\">\u003cb>Sunday Seminars\u003c/b>\u003c/a>, in collaboration with The Cheese School of San Francisco, on Sunday, September 16. Ticket proceeds benefit the California Artisan Cheese Guild, a statewide nonprofit dedicated to the education and support of artisan cheese making. \u003c/p>\n\u003ch2>Comfort Food at Its Finest: Khao Mun Gai (and a New Place to Find It)\u003c/h2>\n\u003cp>\u003cb>Rooster and Rice\u003c/b>\u003cbr>\nSan Francisco: multiple locations\u003c/p>\n\u003cp>\u003cb>What the Cluck\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JjnLeSfdZWR2\">1782 Haight St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–8pm\u003c/p>\n\u003cp>Sometimes you need to take a break from the cheese, the pizza, the cacio e pepe, the burgers, the tacos, the spice, the sandwiches, and get down to basics. You just need some simple gingery chicken deliciousness, especially when you’re sick. In Asia, there’s a famous chicken and rice dish known as Hainan/Hainanese chicken rice in Singapore (it’s considered its national dish) and Malaysia, also known as khao mun gai in Thailand (you’ll find it in Vietnam and Cambodia as well). \u003c/p>\n\u003cp>Its origins are from the Hainan province in southern China, and the dish basically consists of poached chicken served over chicken fat rice with a side serving of broth, but depending on where you have it, there will be additions to how the chicken and rice are prepared, plus different garnishes, to a gingery side sauce or a spicier one. It’s a casual dish, an affordable one that is meant to sustain you but brings some comfort too. \u003c/p>\n\u003cp>While poached chicken is not the most photogenic item (some people have a hard time with the poached skin, but really, give it a chance), some of the most delicious foods far surpass their homely appearance. A San Francisco favorite for khao mun gai is \u003ca href=\"http://www.roosterandrice.com/\">\u003cb>Rooster and Rice\u003c/b>\u003c/a>, with three fast-casual locations around the city. I love the way they prepare their chicken and rice (seasoned with the perfect amount of chicken fat), the mix of juicy dark and white organic chicken meat, and their bright side sauce of fresh chile, ginger, garlic, and soybean is tops. The deeply flavorful broth is also like an elixir. Their basic KMG is $11.95. If you can’t make it to their three locations, they also deliver on Caviar.\u003c/p>\n\u003cfigure id=\"attachment_130165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-KMG-e1535152503280.jpg\" alt=\"The latest place serving khao mun gai in San Francisco is What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130165\">\u003cfigcaption class=\"wp-caption-text\">The latest place serving khao mun gai in San Francisco is What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new khao mun gai outpost in the Upper Haight called \u003ca href=\"http://www.whattheclucksf.com/\">\u003cb>What the Cluck\u003c/b>\u003c/a>, from Bangkok native Koonz Vannasetta. Here you also get organic breast and thigh (it’s tender and juicy) for $10.95, and another option is to order your KMG with riceberry (a jasmine and black rice hybrid). For your first time, I’d recommend you stick with the traditional jasmine rice (which gets zhooshed with chicken fat), and skip the brown rice option (the side I ordered was mushy). If you want to go all out, there’s “The Ultimate” ($15.95), with poached egg, chicken liver, and extra sauce (their sauce is on the milder side, with fermented soybean, garlic, and ginger). There’s also a version with tofu for vegetarians. \u003c/p>\n\u003cfigure id=\"attachment_130166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-soup-e1535152570560.jpg\" alt=\"You can also opt for the restorative chicken soup at What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130166\">\u003cfigcaption class=\"wp-caption-text\">You can also opt for the restorative chicken soup at What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll additionally find a restorative chicken and rice soup with spinach leaves ($10.95), which I doctored up with some extra ginger at home to help keep a cold at bay (and boost up the flavor a bit). It hit the spot and the mushy brown rice was perfect in the soup. The food travels extremely well with delivery (there are a few tables and a counter but the place is pretty bare bones), and do note they close a little early. You can order for delivery on \u003ca href=\"http://fbuy.me/j32wv\">Grubhub\u003c/a> (and new customers, take $10 off your first order with that link).\u003c/p>\n\u003cp>You’ll also find KMG at nicer sit-down restaurants \u003ca href=\"https://www.hawkerfare.com/\">Hawker Fare\u003c/a> and \u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>.\u003c/p>\n\u003ch2>Don’t Miss This Moving INFORUM: Feeding Puerto Rico with Chef José Andrés\u003c/h2>\n\u003cp>\u003cb>Marines’ Memorial Theatre\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6tiNas9XuuR2\">609 Sutter St., San Francisco\u003c/a>\u003cbr>\nMonday September 17\u003cbr>\n5:30pm check-in, 6:30pm program\u003cbr>\nTickets: Members $25, Non-Members $40\u003cbr>\nPremium (includes a book and seating in the first few rows): Members $50, Non-Members $65; Students $10 (with valid I.D.)\u003cbr>\nKQED readers get 10% off with \u003ca href=\"https://www.eventbrite.com/e/feeding-puerto-rico-with-chef-jose-andres-tickets-48337838777?discount=KQED\">this link\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/JoseI%CC%80_-AndreI%CC%80_s_credit-Ryan-Forbes1-e1535152439863.jpg\" alt=\"Listen to chef José Andrés at this special INFORUM.\" width=\"1920\" height=\"2793\" class=\"size-full wp-image-130164\">\u003cfigcaption class=\"wp-caption-text\">Listen to chef José Andrés at this special INFORUM. \u003ccite>(Ryan Forbes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In September 2017, many of us were in awe of chef José Andrés as he sprung into action to help the people of Puerto Rico when they were in dire need of assistance after Hurricane Maria wreaked havoc on the Caribbean. This was mere weeks after Hurricane Irma had swept through the islands, leaving millions without food or water and the largest power outage in American history.\u003c/p>\n\u003cp>On Monday, September 17, it’s your chance to hear from the man himself at a special INFORUM at the Commonwealth Club: \u003ca href=\"http://inforumsf.org/upcoming-events/2018/8/1/feeding-puerto-rico-with-chef-jos-andrs\">Feeding Puerto Rico with Chef José Andrés\u003c/a>. Joining him is Tom Philpott, Food and Agriculture Correspondent, \u003ci>Mother Jones\u003c/i>. You will hear how Andrés managed to serve 3 million hot meals during his time in the country with #ChefsForPuertoRico and passionately rallied for disaster relief, helping to provide a framework for what humanitarian relief should look like. \u003c/p>\n\u003cp>He founded his nonprofit, World Central Kitchen, after the devastating 2010 earthquake in Haiti with the belief that food can be an agent of change. The organization has expanded globally and developed into a group of chefs creating solutions to hunger and poverty, from providing food and aid during disasters like the Northern California wildfires to distributing meals and gas masks in evacuated areas on Hawaii’s Big Island after the Kilauea volcano erupted.\u003c/p>\n\u003cfigure id=\"attachment_130163\" class=\"wp-caption aligncenter\" style=\"max-width: 2160px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Jose-Andres-CWC.png\" alt=\"José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time.\" width=\"2160\" height=\"1080\" class=\"size-full wp-image-130163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC.png 2160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1180x590.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-960x480.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-240x120.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-375x188.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-520x260.png 520w\" sizes=\"(max-width: 2160px) 100vw, 2160px\">\u003cfigcaption class=\"wp-caption-text\">José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. \u003ccite>(HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He will also be discussing his book, \u003ci>We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time\u003c/i>. As a special offer to KQED readers, enjoy 10% off tickets with the link above.\u003c/p>\n\u003ch2>Calling All Tequila Lovin’ Ladies (or Those Who Want to Learn More)\u003c/h2>\n\u003cp>\u003cb>Agave Girls Dinner\u003c/b>\u003cbr>\nCopita Tequileria y Comida\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FPEDPaoHFC62\">739 Bridgeway, Sausalito\u003c/a>\u003cbr>\nTuesday September 18\u003cbr>\n6:30pm–9pm\u003cbr>\n$80 per guest (plus $11.61 fee and tax), tickets available on \u003ca href=\"https://www.eventbrite.com/e/agave-girls-at-copita-tickets-47749961420?mc_cid=a2c05bc916&mc_eid=%5bUNIQID%5d\">Eventbrite\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/copita-Margarita2-e1535152026912.jpg\" alt=\"The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir.\" width=\"1920\" height=\"2891\" class=\"size-full wp-image-130160\">\u003cfigcaption class=\"wp-caption-text\">The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir. \u003ccite>(Copita Tequileria y Comida)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>PBS chef and author (\u003ci>Kitchen Gypsy\u003c/i> and \u003ci>Tequila\u003c/i>) Joanne Weir is hosting an upcoming Agave Girls event on Tuesday, September 18 at her restaurant \u003ca href=\"https://www.copitarestaurant.com/\">Copita Tequileria y Comida\u003c/a> in Sausalito (which she opened with Larry Mindel). 25 guests will enjoy passed appetizers and a tequila tasting flight from the evening’s sponsor, Dulce Vida, followed by a three-course dinner paired with tequila cocktails. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Weir first debuted the Agave Girls series in 2006, offering women a celebratory environment to enjoy and appreciate the flavor and history of tequila. It’s assuredly going to be a fun and enlightening evening. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Your September calendar is going to fill up with some fab food events, including the SF Cheese Fest, Eat Real Festival in Oakland, a special INFORUM talk with chef José Andrés, an Agave Girls night of tequila with Joanne Weir at Copita, and you can recover from all the over-indulging with some khao mun gai (chicken fat rice).\u003c/p>\n\u003ch2>Oakland’s Eat Real Festival Returns September 14–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://eatrealfest.com/\">Eat Real Festival\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SycFV54M9tz\">Jack London Square\u003c/a>\u003cbr>\nBroadway and Embarcadero, Oakland\u003c/p>\n\u003cp>Friday September 14, 3pm to 10pm\u003cbr>\nSaturday September 15, 11am to 10pm\u003cbr>\nSunday September 16, 11am to 6pm\u003c/p>\n\u003cp>General Admission (Free)\u003cbr>\nTicketed Events ($5-$35), purchase on Eventbrite\u003c/p>\n\u003cfigure id=\"attachment_130161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ERF_2017_Lincoln-Chu_5765-e1535152097984.jpg\" alt=\"The Eat Real Festival knows how to feed a crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130161\">\u003cfigcaption class=\"wp-caption-text\">The Eat Real Festival knows how to feed a crowd. \u003ccite>(Lincoln Chu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>September is close, which means it’s time for the return of the \u003ca href=\"http://eatrealfest.com/\">\u003cb>Eat Real Festival\u003c/b>\u003c/a>, now in its tenth year! This street food festival and block party will host more than 50 Bay Area food vendors, all serving sustainably sourced food, in addition to over 40 craft beers, wines, and cocktails. Some confirmed vendors include Gerard’s Paella, Southern Comfort Kitchen, Frozen Kuhsterd, Clove & Hoof, and Aburaya, plus vegan offerings from VegeNation, Core Kitchen, and No Worries. Eat Real’s mission is to help revitalize regional food systems, build public awareness and respect for the craft of making good food, and encourage the growth of American food entrepreneurs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The festival is free, but there are a handful of \u003ca href=\"https://www.eventbrite.com/o/eat-real-festival-17704849439\">ticketed food experiences\u003c/a> ($5–$35) including a \u003ca href=\"https://www.eventbrite.com/e/brews-bites-2018-tickets-49200688584\">Brews + Bites\u003c/a> pairing class, a \u003ca href=\"https://www.eventbrite.com/e/fermenting-rainbows-tickets-49245550768\">Fermenting Rainbows\u003c/a> class on fermenting vegetables kids will love, a cheesemaking class on how to make \u003ca href=\"https://www.eventbrite.com/e/two-cheeses-in-under-10-minutes-making-ricotta-and-chevre-at-home-tickets-49245720275\">Two Cheeses in Under 10 Minutes\u003c/a> at home, and a culinary class on \u003ca href=\"https://www.eventbrite.com/e/tea-leaf-salad-with-grocery-cafe-tickets-49245998106\">Tea Leaf Salad with Grocery Cafe\u003c/a>. A portion of event proceeds benefit the \u003ca href=\"https://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a>. \u003c/p>\n\u003cp>There will also be DJs playing Sat–Sun, live mural painting, and a Family Zone at Harrison Street with face painting and a circus workshop for kids of all ages. The entertainment schedule can be found \u003ca href=\"http://eatrealfest.com/about/entertainment-2/\">here\u003c/a>.\u003c/p>\n\u003ch2>Release the Cheese! Don’t Miss the SF Cheese Fest September 15–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sfcheesefest.com/\">SF Cheese Fest\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/sf-cheese-fest-cheesemaker-celebration-tickets-48018962008\">Cheesemaker Celebration\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1phUntKdxMu\">Social Hall\u003c/a>\u003cbr>\n1270 Sutter St., San Francisco\u003cbr>\nSeptember 15\u003cbr>\n6pm–9pm\u003c/p>\n\u003cp>Sunday Seminars\u003cbr>\n\u003ca href=\"https://goo.gl/maps/EW8toS9EaCD2\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n900 North Point St. k201, San Francisco\u003cbr>\nSeptember 16\u003cbr>\n11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Fat-Bottomed-Girl-e1535152198416.jpg\" alt=\"The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130162\">\u003cfigcaption class=\"wp-caption-text\">The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste. \u003ccite>(Ellen Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth annual SF Cheese Fest returns, bringing over 20 artisan cheesemakers from across the state for a special walk-around tasting. On Saturday, September 15, you’ll taste beauties from Cowgirl Creamery, Cypress Grove Cheese, Di Stefano Cheese, Point Reyes Farmstead, along with some of California's newest producers, like Folly Cheese Co., Wm. Cofield Cheesemakers, and Moonside Creamery. You’ll also enjoy bites, plus samples of cured meats, pickles, jams, and chocolate from local makers, courtesy of The Cheese School of San Francisco, GreenLeaf, Mission Cheese, and Canyon Market. \u003c/p>\n\u003cp>You’ll refresh your palate with beers, wines, and ciders from Bay Area makers (they know exactly what you need after eating goat cheese), while enjoying live music by SF-based gypsy jazz band Gaucho. One more bonus: all attendees will receive a free one-year subscription to \u003ci>Culture Magazine\u003c/i>.\u003c/p>\n\u003cp>New this year are the educational \u003ca href=\"https://www.sfcheesefest.com/sunday-seminars-1/\">\u003cb>Sunday Seminars\u003c/b>\u003c/a>, in collaboration with The Cheese School of San Francisco, on Sunday, September 16. Ticket proceeds benefit the California Artisan Cheese Guild, a statewide nonprofit dedicated to the education and support of artisan cheese making. \u003c/p>\n\u003ch2>Comfort Food at Its Finest: Khao Mun Gai (and a New Place to Find It)\u003c/h2>\n\u003cp>\u003cb>Rooster and Rice\u003c/b>\u003cbr>\nSan Francisco: multiple locations\u003c/p>\n\u003cp>\u003cb>What the Cluck\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JjnLeSfdZWR2\">1782 Haight St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–8pm\u003c/p>\n\u003cp>Sometimes you need to take a break from the cheese, the pizza, the cacio e pepe, the burgers, the tacos, the spice, the sandwiches, and get down to basics. You just need some simple gingery chicken deliciousness, especially when you’re sick. In Asia, there’s a famous chicken and rice dish known as Hainan/Hainanese chicken rice in Singapore (it’s considered its national dish) and Malaysia, also known as khao mun gai in Thailand (you’ll find it in Vietnam and Cambodia as well). \u003c/p>\n\u003cp>Its origins are from the Hainan province in southern China, and the dish basically consists of poached chicken served over chicken fat rice with a side serving of broth, but depending on where you have it, there will be additions to how the chicken and rice are prepared, plus different garnishes, to a gingery side sauce or a spicier one. It’s a casual dish, an affordable one that is meant to sustain you but brings some comfort too. \u003c/p>\n\u003cp>While poached chicken is not the most photogenic item (some people have a hard time with the poached skin, but really, give it a chance), some of the most delicious foods far surpass their homely appearance. A San Francisco favorite for khao mun gai is \u003ca href=\"http://www.roosterandrice.com/\">\u003cb>Rooster and Rice\u003c/b>\u003c/a>, with three fast-casual locations around the city. I love the way they prepare their chicken and rice (seasoned with the perfect amount of chicken fat), the mix of juicy dark and white organic chicken meat, and their bright side sauce of fresh chile, ginger, garlic, and soybean is tops. The deeply flavorful broth is also like an elixir. Their basic KMG is $11.95. If you can’t make it to their three locations, they also deliver on Caviar.\u003c/p>\n\u003cfigure id=\"attachment_130165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-KMG-e1535152503280.jpg\" alt=\"The latest place serving khao mun gai in San Francisco is What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130165\">\u003cfigcaption class=\"wp-caption-text\">The latest place serving khao mun gai in San Francisco is What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new khao mun gai outpost in the Upper Haight called \u003ca href=\"http://www.whattheclucksf.com/\">\u003cb>What the Cluck\u003c/b>\u003c/a>, from Bangkok native Koonz Vannasetta. Here you also get organic breast and thigh (it’s tender and juicy) for $10.95, and another option is to order your KMG with riceberry (a jasmine and black rice hybrid). For your first time, I’d recommend you stick with the traditional jasmine rice (which gets zhooshed with chicken fat), and skip the brown rice option (the side I ordered was mushy). If you want to go all out, there’s “The Ultimate” ($15.95), with poached egg, chicken liver, and extra sauce (their sauce is on the milder side, with fermented soybean, garlic, and ginger). There’s also a version with tofu for vegetarians. \u003c/p>\n\u003cfigure id=\"attachment_130166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-soup-e1535152570560.jpg\" alt=\"You can also opt for the restorative chicken soup at What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130166\">\u003cfigcaption class=\"wp-caption-text\">You can also opt for the restorative chicken soup at What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll additionally find a restorative chicken and rice soup with spinach leaves ($10.95), which I doctored up with some extra ginger at home to help keep a cold at bay (and boost up the flavor a bit). It hit the spot and the mushy brown rice was perfect in the soup. The food travels extremely well with delivery (there are a few tables and a counter but the place is pretty bare bones), and do note they close a little early. You can order for delivery on \u003ca href=\"http://fbuy.me/j32wv\">Grubhub\u003c/a> (and new customers, take $10 off your first order with that link).\u003c/p>\n\u003cp>You’ll also find KMG at nicer sit-down restaurants \u003ca href=\"https://www.hawkerfare.com/\">Hawker Fare\u003c/a> and \u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>.\u003c/p>\n\u003ch2>Don’t Miss This Moving INFORUM: Feeding Puerto Rico with Chef José Andrés\u003c/h2>\n\u003cp>\u003cb>Marines’ Memorial Theatre\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6tiNas9XuuR2\">609 Sutter St., San Francisco\u003c/a>\u003cbr>\nMonday September 17\u003cbr>\n5:30pm check-in, 6:30pm program\u003cbr>\nTickets: Members $25, Non-Members $40\u003cbr>\nPremium (includes a book and seating in the first few rows): Members $50, Non-Members $65; Students $10 (with valid I.D.)\u003cbr>\nKQED readers get 10% off with \u003ca href=\"https://www.eventbrite.com/e/feeding-puerto-rico-with-chef-jose-andres-tickets-48337838777?discount=KQED\">this link\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/JoseI%CC%80_-AndreI%CC%80_s_credit-Ryan-Forbes1-e1535152439863.jpg\" alt=\"Listen to chef José Andrés at this special INFORUM.\" width=\"1920\" height=\"2793\" class=\"size-full wp-image-130164\">\u003cfigcaption class=\"wp-caption-text\">Listen to chef José Andrés at this special INFORUM. \u003ccite>(Ryan Forbes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In September 2017, many of us were in awe of chef José Andrés as he sprung into action to help the people of Puerto Rico when they were in dire need of assistance after Hurricane Maria wreaked havoc on the Caribbean. This was mere weeks after Hurricane Irma had swept through the islands, leaving millions without food or water and the largest power outage in American history.\u003c/p>\n\u003cp>On Monday, September 17, it’s your chance to hear from the man himself at a special INFORUM at the Commonwealth Club: \u003ca href=\"http://inforumsf.org/upcoming-events/2018/8/1/feeding-puerto-rico-with-chef-jos-andrs\">Feeding Puerto Rico with Chef José Andrés\u003c/a>. Joining him is Tom Philpott, Food and Agriculture Correspondent, \u003ci>Mother Jones\u003c/i>. You will hear how Andrés managed to serve 3 million hot meals during his time in the country with #ChefsForPuertoRico and passionately rallied for disaster relief, helping to provide a framework for what humanitarian relief should look like. \u003c/p>\n\u003cp>He founded his nonprofit, World Central Kitchen, after the devastating 2010 earthquake in Haiti with the belief that food can be an agent of change. The organization has expanded globally and developed into a group of chefs creating solutions to hunger and poverty, from providing food and aid during disasters like the Northern California wildfires to distributing meals and gas masks in evacuated areas on Hawaii’s Big Island after the Kilauea volcano erupted.\u003c/p>\n\u003cfigure id=\"attachment_130163\" class=\"wp-caption aligncenter\" style=\"max-width: 2160px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Jose-Andres-CWC.png\" alt=\"José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time.\" width=\"2160\" height=\"1080\" class=\"size-full wp-image-130163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC.png 2160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1180x590.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-960x480.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-240x120.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-375x188.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-520x260.png 520w\" sizes=\"(max-width: 2160px) 100vw, 2160px\">\u003cfigcaption class=\"wp-caption-text\">José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. \u003ccite>(HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He will also be discussing his book, \u003ci>We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time\u003c/i>. As a special offer to KQED readers, enjoy 10% off tickets with the link above.\u003c/p>\n\u003ch2>Calling All Tequila Lovin’ Ladies (or Those Who Want to Learn More)\u003c/h2>\n\u003cp>\u003cb>Agave Girls Dinner\u003c/b>\u003cbr>\nCopita Tequileria y Comida\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FPEDPaoHFC62\">739 Bridgeway, Sausalito\u003c/a>\u003cbr>\nTuesday September 18\u003cbr>\n6:30pm–9pm\u003cbr>\n$80 per guest (plus $11.61 fee and tax), tickets available on \u003ca href=\"https://www.eventbrite.com/e/agave-girls-at-copita-tickets-47749961420?mc_cid=a2c05bc916&mc_eid=%5bUNIQID%5d\">Eventbrite\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/copita-Margarita2-e1535152026912.jpg\" alt=\"The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir.\" width=\"1920\" height=\"2891\" class=\"size-full wp-image-130160\">\u003cfigcaption class=\"wp-caption-text\">The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir. \u003ccite>(Copita Tequileria y Comida)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>PBS chef and author (\u003ci>Kitchen Gypsy\u003c/i> and \u003ci>Tequila\u003c/i>) Joanne Weir is hosting an upcoming Agave Girls event on Tuesday, September 18 at her restaurant \u003ca href=\"https://www.copitarestaurant.com/\">Copita Tequileria y Comida\u003c/a> in Sausalito (which she opened with Larry Mindel). 25 guests will enjoy passed appetizers and a tequila tasting flight from the evening’s sponsor, Dulce Vida, followed by a three-course dinner paired with tequila cocktails. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Weir first debuted the Agave Girls series in 2006, offering women a celebratory environment to enjoy and appreciate the flavor and history of tequila. It’s assuredly going to be a fun and enlightening evening. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Ritu Indian Soul Food, Farming Hope’s Fundraiser, and a Clambake",
"title": "Table Talk: Ritu Indian Soul Food, Farming Hope’s Fundraiser, and a Clambake",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk should hopefully inspire you to have a meal soon at Ritu Indian Soul Food in the Mission, and, if you want to help San Francisco’s unhoused population, please book a ticket to Farming Hope’s Fiesta fundraiser. I also have a tidbit for you on where to find a tasty Cubano and Sunday clambake.\u003c/p>\n\u003ch2>Where to Find Some of San Francisco’s Best Indian Food (Thank Me Later)\u003c/h2>\n\u003cp>\u003cb>Ritu Indian Soul Food\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/U6YqrMffE6q\">3111 24th St., San Francisco\u003c/a>\u003cbr>\nDinner served Tue–Thu, Sat–Sun 5–10pm, Fri 11am–10pm\u003cbr>\nBrunch Sat–Sun 11am–2:30pm\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.kqed.org/bayareabites/128654/table-talk-meet-the-rebranded-ritu-get-ready-for-the-feast-fathers-day-deals\">previous Table Talk piece\u003c/a>, I mentioned the former DUM in the Mission recently rebranded to Ritu Indian Soul Food (ritu means “seasons”). Have you been yet? No? Anyone who even remotely likes Indian food will have strong, loving feelings for Mumbai native chef Rupam Bhagat’s flavorful cuisine that will make you feel like he’s cooking just for you. Guess what? He is. He has just one other person helping out in the kitchen while turning out such great dishes, many based on family recipes. Don’t want to choose? You also have the option of having the chef cook a four-course meal for your table at $40 each. \u003c/p>\n\u003cfigure id=\"attachment_130112\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Ritu_Biryani1_photocreditKristenLoken-e1534548484737.jpg\" alt=\"You’ll find chef Rupam’s famed biryani at Ritu.\" width=\"1920\" height=\"2877\" class=\"size-full wp-image-130112\">\u003cfigcaption class=\"wp-caption-text\">You’ll find chef Rupam’s famed biryani at Ritu. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extensive menu is shockingly affordable for how sophisticated the flavors and preparations are—nothing is over $17 at the moment. Start with his tandoori fried chicken ($14), flavorful thighs saturated in a sauce of ginger and garlic and the tang of tamarind (the flavors are inspired by the Indian-Chinese cuisine style that is popular in India). His creativity is apparent in the artichoke pakora ($10), which he marinates for extra flavor, and the fried quinoa side dish ($4), with curry leaves and chile, inspired by a State Bird Provisions topping on their chawan mushi. Crunch, crunch. And don’t miss a peek at the seasonal specials board (you may find things like zucchini blossom fritters). It’s worth noting how well gluten-free and vegan diners will eat here. There are plenty of options, from charred green beans to tandoori whole cauliflower (vegans, hold the yogurt). \u003c/p>\n\u003cfigure id=\"attachment_130110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ritu-artichoke-e1534548220505.jpg\" alt=\"The artichoke pakoras are a great place to start.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130110\">\u003cfigcaption class=\"wp-caption-text\">The artichoke pakoras are a great place to start. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But if you’re a carnivore, you won’t want to pass up the pork vindaloo ($16), the best I have had outside of Goa. Chef Rupam marinates the pork butt in a garlic paste, and the flavor is so deep and delicious with ginger, garlic, coriander, turmeric, and vinegar—it just pops. Wait until you bite into the potatoes. The recipe is from his friend’s mother from Goa (where the dish hails from but this pork and vinegar dish originally has Portuguese origins). Another favorite for me is his perfectly seasoned lamb seekh kebab ($13), with notes of crushed coriander seeds and mint. You should also try his famed biryani, and I am coming back for the steamed fish.\u003c/p>\n\u003cfigure id=\"attachment_130111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ritu-vindaloo-e1534548278883.jpg\" alt=\"Don’t miss Ritu’s extraordinary pork vindaloo.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130111\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss Ritu’s extraordinary pork vindaloo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ritu is a casual place, with bright colors and even brighter lights. It’s an easy place for a midweek meal, but the flavors are so good you could fool yourself and pretend you’re eating at one of SF’s high-end Indian restaurants. Just don’t be in a rush—things move a little slower here since everything is made to order, perfect for date night. The wine list covers a lot of bases, and there are a couple aperitifs and a white sangria, while three kinds of lassi and four kinds of sodas (like salted and spiced fresh lime) are also offered. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you want to enjoy his food during the week, track down his truck, the \u003ca href=\"http://www.dumsf.com/events/\">Dum truck\u003c/a>. One more thing to note: Ritu just launched \u003cb>weekend brunch\u003c/b>, served Sat–Sun 11am–2:30pm, with dishes like masala omelette, butter chicken toast, and sprout and cheese crepe. You can ask Rupam when he plans to sleep.\u003c/p>\n\u003ch2>Don’t Miss Farming Hope’s Annual Fiesta Fundraiser at Mister Jiu’s\u003c/h2>\n\u003cp>\u003cb>Mister Jiu's\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/x8ynYwTDFG22\">28 Waverly Place\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\nSunday, September 16\u003cbr>\n6pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/mister-jius-farming-hope-fiesta-tickets-48072318599\">Tickets\u003c/a>: $108 + $3.15 fee\u003c/p>\n\u003cfigure id=\"attachment_130115\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/farminghope-e1534551474865.jpg\" alt=\"One of Farming Hope’s Thursday community dinners.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130115\">\u003cfigcaption class=\"wp-caption-text\">One of Farming Hope’s Thursday community dinners. \u003ccite>(Tim Dang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farminghope.org/fundraiser\">Farming Hope\u003c/a> is a non-profit community organization providing transitional employment and training in the culinary industry to unhoused and low-income people in our community, something that is greatly needed right now. They have been doing some strong work in the San Francisco Bay Area, promoting self-sufficiency by creating equitable opportunities in local food businesses. \u003c/p>\n\u003cp>Every week, they host \u003ca href=\"https://farminghope.org/eat-with-us/\">pop-up dinners\u003c/a> you can buy tickets for (these community dinners highlight ingredients from their urban gardens and partner Imperfect Produce). Ticket donations range from $35–$45 per person, and help pay their employees while training on the job.\u003c/p>\n\u003cp>But on September 16, they’re hosting their \u003cb>Fiesta at Mister Jiu’s\u003c/b>, a second community fundraiser dinner designed to raise funds for their first community café in San Francisco! It’s going to be quite the night with top San Francisco restaurant partners, including Mission Chinese Food, Nopa and Nopalito, Tartine Bakery, Turtle Tower, Zero Zero, and Outerlands. There will also be drinks, live music, storytelling from their culinary and garden apprentices, a live auction, and activities (including a cactus-jam workshop).\u003c/p>\n\u003cp>You can buy tickets to the event, or even look into the various sponsor levels to help support their mission to provide jobs, training, and community to help end poverty and homelessness. Or book a ticket to their pop-up dinners and help support this amazing organization.\u003c/p>\n\u003ch2>Indulge in Some East Coast Nostalgia at a Sunday Clambake\u003c/h2>\n\u003cp>\u003cb>Presidio Social Club\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/MrCJZvkeiCT2\">563 Ruger St., San Francisco\u003c/a>\u003cbr>\nSundays, starting at 5pm (through October 14)\u003c/p>\n\u003cfigure id=\"attachment_130116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Clambake-e1534551529952.jpg\" alt=\"Get ready for Sunday Clambake at Presidio Social Club.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130116\">\u003cfigcaption class=\"wp-caption-text\">Get ready for Sunday Clambake at Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who misses East Coast summers will happy with this new \u003cb>Clambake Series\u003c/b>, running every Sunday through October 14 at Presidio Social Club. The three-course clambake dinner is available after 5pm and includes a Boston thin lettuce salad, clambake with Maine lobster, clams, mussels, sausage, corn, potatoes, and butter, and for dessert: Boston cream pie. The meal is $48, and you can also start your evening with a Sea Breeze or Cape Cod to really get into the theme.\u003c/p>\n\u003ch2>Avedano's Deli Opens in the Back of Maison Corbeaux, Serving Sandwiches and More\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.corbeauxws.com\">Maison Corbeaux\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vqZicKV8pgr\">2901 Sacramento St., San Francisco\u003c/a>\u003cbr>\nDeli open Wed–Sun 11am–7pm\u003c/p>\n\u003cfigure id=\"attachment_130117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/avedanos-cubano-e1534551676791.jpg\" alt=\"Find a tasty Cubano at Avedano’s Deli at Maison Corbeaux.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130117\">\u003cfigcaption class=\"wp-caption-text\">Find a tasty Cubano at Avedano’s Deli at Maison Corbeaux. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the corner of Divisadero and Sacramento in Pacific Heights is Maison Corbeaux, a well-stocked bottle shop that Kyle Nadeau opened in the former London Market. But there’s a new addition in the back you should be aware of: Avedano’s butcher shop in Bernal Heights has opened a satellite deli there. You’ll find a menu of hot and cold sandwiches, soup, pizzas, and tasty salads, including one that is like a niçoise with smoked trout. It’s all about the hot sandwiches (you can browse the wines while you wait): there’s an excellent Cubano, and their popular Smokey Moe, a grilled panino with smoked turkey, Swiss cheese, bacon, jalapeño jam, mayo, and pepperoncini. It’s worth noting the pastrami is housemade! You can grab a sandwich and head just two blocks away to the nearby Alta Plaza Park.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There’s also a meat case, with different cuts of beef, lamb, pork, and chicken (easy dinner, coming right up!), plus charcuterie and some cheese for any last-minute party needs, and the pantry area has pasta and snacky items too. Maison Corbeaux stocks a notable selection of wine, spirits (whiskey lovers, here’s your spot), and some quality beers, so you won’t be thirsty.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk should hopefully inspire you to have a meal soon at Ritu Indian Soul Food in the Mission, and, if you want to help San Francisco’s unhoused population, please book a ticket to Farming Hope’s Fiesta fundraiser. I also have a tidbit for you on where to find a tasty Cubano and Sunday clambake.\u003c/p>\n\u003ch2>Where to Find Some of San Francisco’s Best Indian Food (Thank Me Later)\u003c/h2>\n\u003cp>\u003cb>Ritu Indian Soul Food\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/U6YqrMffE6q\">3111 24th St., San Francisco\u003c/a>\u003cbr>\nDinner served Tue–Thu, Sat–Sun 5–10pm, Fri 11am–10pm\u003cbr>\nBrunch Sat–Sun 11am–2:30pm\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.kqed.org/bayareabites/128654/table-talk-meet-the-rebranded-ritu-get-ready-for-the-feast-fathers-day-deals\">previous Table Talk piece\u003c/a>, I mentioned the former DUM in the Mission recently rebranded to Ritu Indian Soul Food (ritu means “seasons”). Have you been yet? No? Anyone who even remotely likes Indian food will have strong, loving feelings for Mumbai native chef Rupam Bhagat’s flavorful cuisine that will make you feel like he’s cooking just for you. Guess what? He is. He has just one other person helping out in the kitchen while turning out such great dishes, many based on family recipes. Don’t want to choose? You also have the option of having the chef cook a four-course meal for your table at $40 each. \u003c/p>\n\u003cfigure id=\"attachment_130112\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Ritu_Biryani1_photocreditKristenLoken-e1534548484737.jpg\" alt=\"You’ll find chef Rupam’s famed biryani at Ritu.\" width=\"1920\" height=\"2877\" class=\"size-full wp-image-130112\">\u003cfigcaption class=\"wp-caption-text\">You’ll find chef Rupam’s famed biryani at Ritu. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extensive menu is shockingly affordable for how sophisticated the flavors and preparations are—nothing is over $17 at the moment. Start with his tandoori fried chicken ($14), flavorful thighs saturated in a sauce of ginger and garlic and the tang of tamarind (the flavors are inspired by the Indian-Chinese cuisine style that is popular in India). His creativity is apparent in the artichoke pakora ($10), which he marinates for extra flavor, and the fried quinoa side dish ($4), with curry leaves and chile, inspired by a State Bird Provisions topping on their chawan mushi. Crunch, crunch. And don’t miss a peek at the seasonal specials board (you may find things like zucchini blossom fritters). It’s worth noting how well gluten-free and vegan diners will eat here. There are plenty of options, from charred green beans to tandoori whole cauliflower (vegans, hold the yogurt). \u003c/p>\n\u003cfigure id=\"attachment_130110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ritu-artichoke-e1534548220505.jpg\" alt=\"The artichoke pakoras are a great place to start.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130110\">\u003cfigcaption class=\"wp-caption-text\">The artichoke pakoras are a great place to start. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But if you’re a carnivore, you won’t want to pass up the pork vindaloo ($16), the best I have had outside of Goa. Chef Rupam marinates the pork butt in a garlic paste, and the flavor is so deep and delicious with ginger, garlic, coriander, turmeric, and vinegar—it just pops. Wait until you bite into the potatoes. The recipe is from his friend’s mother from Goa (where the dish hails from but this pork and vinegar dish originally has Portuguese origins). Another favorite for me is his perfectly seasoned lamb seekh kebab ($13), with notes of crushed coriander seeds and mint. You should also try his famed biryani, and I am coming back for the steamed fish.\u003c/p>\n\u003cfigure id=\"attachment_130111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ritu-vindaloo-e1534548278883.jpg\" alt=\"Don’t miss Ritu’s extraordinary pork vindaloo.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130111\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss Ritu’s extraordinary pork vindaloo. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ritu is a casual place, with bright colors and even brighter lights. It’s an easy place for a midweek meal, but the flavors are so good you could fool yourself and pretend you’re eating at one of SF’s high-end Indian restaurants. Just don’t be in a rush—things move a little slower here since everything is made to order, perfect for date night. The wine list covers a lot of bases, and there are a couple aperitifs and a white sangria, while three kinds of lassi and four kinds of sodas (like salted and spiced fresh lime) are also offered. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you want to enjoy his food during the week, track down his truck, the \u003ca href=\"http://www.dumsf.com/events/\">Dum truck\u003c/a>. One more thing to note: Ritu just launched \u003cb>weekend brunch\u003c/b>, served Sat–Sun 11am–2:30pm, with dishes like masala omelette, butter chicken toast, and sprout and cheese crepe. You can ask Rupam when he plans to sleep.\u003c/p>\n\u003ch2>Don’t Miss Farming Hope’s Annual Fiesta Fundraiser at Mister Jiu’s\u003c/h2>\n\u003cp>\u003cb>Mister Jiu's\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/x8ynYwTDFG22\">28 Waverly Place\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\nSunday, September 16\u003cbr>\n6pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/mister-jius-farming-hope-fiesta-tickets-48072318599\">Tickets\u003c/a>: $108 + $3.15 fee\u003c/p>\n\u003cfigure id=\"attachment_130115\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/farminghope-e1534551474865.jpg\" alt=\"One of Farming Hope’s Thursday community dinners.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130115\">\u003cfigcaption class=\"wp-caption-text\">One of Farming Hope’s Thursday community dinners. \u003ccite>(Tim Dang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farminghope.org/fundraiser\">Farming Hope\u003c/a> is a non-profit community organization providing transitional employment and training in the culinary industry to unhoused and low-income people in our community, something that is greatly needed right now. They have been doing some strong work in the San Francisco Bay Area, promoting self-sufficiency by creating equitable opportunities in local food businesses. \u003c/p>\n\u003cp>Every week, they host \u003ca href=\"https://farminghope.org/eat-with-us/\">pop-up dinners\u003c/a> you can buy tickets for (these community dinners highlight ingredients from their urban gardens and partner Imperfect Produce). Ticket donations range from $35–$45 per person, and help pay their employees while training on the job.\u003c/p>\n\u003cp>But on September 16, they’re hosting their \u003cb>Fiesta at Mister Jiu’s\u003c/b>, a second community fundraiser dinner designed to raise funds for their first community café in San Francisco! It’s going to be quite the night with top San Francisco restaurant partners, including Mission Chinese Food, Nopa and Nopalito, Tartine Bakery, Turtle Tower, Zero Zero, and Outerlands. There will also be drinks, live music, storytelling from their culinary and garden apprentices, a live auction, and activities (including a cactus-jam workshop).\u003c/p>\n\u003cp>You can buy tickets to the event, or even look into the various sponsor levels to help support their mission to provide jobs, training, and community to help end poverty and homelessness. Or book a ticket to their pop-up dinners and help support this amazing organization.\u003c/p>\n\u003ch2>Indulge in Some East Coast Nostalgia at a Sunday Clambake\u003c/h2>\n\u003cp>\u003cb>Presidio Social Club\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/MrCJZvkeiCT2\">563 Ruger St., San Francisco\u003c/a>\u003cbr>\nSundays, starting at 5pm (through October 14)\u003c/p>\n\u003cfigure id=\"attachment_130116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Clambake-e1534551529952.jpg\" alt=\"Get ready for Sunday Clambake at Presidio Social Club.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130116\">\u003cfigcaption class=\"wp-caption-text\">Get ready for Sunday Clambake at Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who misses East Coast summers will happy with this new \u003cb>Clambake Series\u003c/b>, running every Sunday through October 14 at Presidio Social Club. The three-course clambake dinner is available after 5pm and includes a Boston thin lettuce salad, clambake with Maine lobster, clams, mussels, sausage, corn, potatoes, and butter, and for dessert: Boston cream pie. The meal is $48, and you can also start your evening with a Sea Breeze or Cape Cod to really get into the theme.\u003c/p>\n\u003ch2>Avedano's Deli Opens in the Back of Maison Corbeaux, Serving Sandwiches and More\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.corbeauxws.com\">Maison Corbeaux\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vqZicKV8pgr\">2901 Sacramento St., San Francisco\u003c/a>\u003cbr>\nDeli open Wed–Sun 11am–7pm\u003c/p>\n\u003cfigure id=\"attachment_130117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/avedanos-cubano-e1534551676791.jpg\" alt=\"Find a tasty Cubano at Avedano’s Deli at Maison Corbeaux.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130117\">\u003cfigcaption class=\"wp-caption-text\">Find a tasty Cubano at Avedano’s Deli at Maison Corbeaux. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the corner of Divisadero and Sacramento in Pacific Heights is Maison Corbeaux, a well-stocked bottle shop that Kyle Nadeau opened in the former London Market. But there’s a new addition in the back you should be aware of: Avedano’s butcher shop in Bernal Heights has opened a satellite deli there. You’ll find a menu of hot and cold sandwiches, soup, pizzas, and tasty salads, including one that is like a niçoise with smoked trout. It’s all about the hot sandwiches (you can browse the wines while you wait): there’s an excellent Cubano, and their popular Smokey Moe, a grilled panino with smoked turkey, Swiss cheese, bacon, jalapeño jam, mayo, and pepperoncini. It’s worth noting the pastrami is housemade! You can grab a sandwich and head just two blocks away to the nearby Alta Plaza Park.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s also a meat case, with different cuts of beef, lamb, pork, and chicken (easy dinner, coming right up!), plus charcuterie and some cheese for any last-minute party needs, and the pantry area has pasta and snacky items too. Maison Corbeaux stocks a notable selection of wine, spirits (whiskey lovers, here’s your spot), and some quality beers, so you won’t be thirsty.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Table Talk: Inner Richmond’s Breadbelly and Tuezday Noodz, Oysters, and Sake!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week, learn where can get your carbs on—at Breadbelly’s Asian-American bread delivery and pop-ups, and Tuezday Noodz Day at Le Soleil—and get tickets for OysterFest at Waterbar, and Sake Day before it sells out!\u003c/p>\n\u003ch2>Don’t Miss This Pop-Up’s Asian-American Breads and Pastries\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://breadbellysf.com/\">Breadbelly\u003c/a>\u003c/b>\u003cbr>\nVarious locations and delivery\u003cbr>\nUpdates on \u003ca href=\"https://www.instagram.com/breadbellysf/\">Instagram\u003c/a>\u003c/p>\n\u003cp>Can you even imagine having a box of fresh-baked and tasty Asian-American breads and treats arrive at your front door on a weekend morning, just as you’re waking up? And what if they were made by alums of top SF kitchens, like Atelier Crenn, Coi, and Hakkasan? I know, magic. \u003c/p>\n\u003cfigure id=\"attachment_130080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-sampler-e1534186616155.jpg\" alt=\"A sampling of baked goods in the Pastry Box from Breadbelly.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130080\">\u003cfigcaption class=\"wp-caption-text\">A sampling of baked goods in the Pastry Box from Breadbelly. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A couple weeks ago, I had a pastry box delivered for $25 (plus tax), and it was stuffed with a savory ham and cheese ensaymada (a tasty spin on the Filipino brioche treat with ham inside, topped with pecorino and buttercream/sugar), Ovaltine coffee cake, spongy castella cake, brown butter and peanut mochi, piaya, a Filipino street treat which was new to me: an unleavened flatbread filled with muscovado sugar (that was brought from an auntie direct from the Philippines!), banana and macadamia loaf, and soba koh chocolate chip cookies (made with buckwheat). \u003c/p>\n\u003cp>The trio (Clement Hsu, Katherine Campecino, and James Wong) have been baking out of Sababa in the Financial District, and are preparing to open their own Asian-American bakery in the former Heartbaker in the Inner Richmond in the fall (1408 Clement St.). They will be offering a café-style setting for coffee and pastry, both savory and sweet. A solid brunch will also be a part of the plan, and beer and wine and dinner are all being discussed. They’re looking forward to creating a comfortable neighborhood spot. \u003c/p>\n\u003cfigure id=\"attachment_130085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-ensaymada-e1534186928739.jpg\" alt=\"The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130085\">\u003cfigcaption class=\"wp-caption-text\">The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, you can order delivery or visit their bake sale and brunch pop-ups! The treats are always rotating; you can see what they’re making next on their Instagram at \u003ca href=\"https://www.instagram.com/breadbellysf/\">@breadbellysf\u003c/a>, like kaya toast with pandan. They’re exploring their interpretation of Asian-American baked goods, from nostalgic Chinese and Filipino treats to using Korean techniques for puffing the buckwheat. And great news: they’re starting East Bay delivery too!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for their brunch pop-ups, you can try some of their dishes like soufflé pancakes! (They have been collaborating with former colleague Mark Liberman, formerly of AQ.)\u003c/p>\n\u003cp>Here are upcoming dates for their bake sales (where you can pick up freshly baked goods) and brunches:\u003c/p>\n\u003cli>Saturday 8/18: Bake Sale at Andytown's Roastery (3016 Taraval St.)\u003c/li>\n\u003cli>Saturday 8/25: Breadbelly Brunch at The Board (1077 Mission St.)\u003c/li>\n\u003cp>\u003cbr>\nThey are already filling up with orders for delivery in September, so don’t delay (email clem@breadbellysf.com):\u003c/p>\n\u003cli>Saturday 9/1: Breadbelly Box Delivery in East Bay\u003c/li>\n\u003cli>Sunday 9/2: Breadbelly Box Delivery in SF\u003c/li>\n\u003cp>\u003c/p>\n\u003ch2>You’ll Want to Make Every Tuesday Noodz Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.facebook.com/TUEZDAYNOODZDAY/\">Tuezday Noodz Day\u003c/a>\u003c/b>\u003cbr>\nat Le Soleil\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8QkCCEWNoDM2\">133 Clement St., San Francisco\u003c/a>\u003cbr>\nTuesdays, 11:30am–3:30pm\u003c/p>\n\u003cp>Noodle soups can be an obsession for many, from Vietnamese pho to Thai tom yum to Chinese wonton noodle soup to Japanese ramen. And in foggy San Francisco, we can enjoy them year-round. So what if I told you there was a noodle pop-up focused on offering almost 10 different kinds of noodle soups from all over the world? At the family-run Le Soleil in the Inner Richmond, Tuesday lunch becomes Tuezday Noodz Day, served from 11:30am–3:30pm or so. \u003c/p>\n\u003cp>You’ll find black garlic turmeric noodles from Vietnam with pork belly, egg, prawn, cilantro, and scallion ($13), or a rich curry duck vermicelli ($13), a crossover with a curry dish they serve at Le Soleil, with carrot, potato, onion, bean sprout, basil, shallot, basil, chile, lemon, and a curry duck leg resting on top. \u003c/p>\n\u003cfigure id=\"attachment_130086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-sichuan-e1534187024682.jpg\" alt=\"Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130086\">\u003cfigcaption class=\"wp-caption-text\">Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last vestiges of my cold were cleared away with the Sichuan sole ramen ($13), a variation of the classic Sichuan dish of tender boiled fish in chile oil, but the soup version here with ramen noodles also featured pickled mustard greens (a favorite of mine, so tangy), plus bean sprouts, scallion, shallot, and chile oil (bring on the numbing \u003ci>ma-la\u003c/i> sensation!). I’m coming back for their Hainan chicken pho and Teochew dry noodles.\u003c/p>\n\u003cp>There are also some Vietnamese starters you don’t want to pass up, including the banh cuon ($13), a special dish they only make for Tuesday lunch: tender steamed rice noodle rolls filled with pork and wood ear mushrooms, topped with fried shallots, bean sprouts, lettuce, and chile nuoc nam on the side. \u003c/p>\n\u003cfigure id=\"attachment_130087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-banhcuon-e1534187536896.jpg\" alt=\"Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130087\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vietnamese coffee will perk you out of your food coma at the end of the meal, these bowls are bountiful.\u003c/p>\n\u003cp>The Noodz pop-up is an experiment from the owner’s daughter, Bianca Wong, who collaborates with her father Dennis on the menu. She also has two sisters and a brother-in-law helping with the pop-up. Since Le Soleil is closed on Tuesdays, the sisters thought it would be fun to try something new and focus on contemporary Asian noodles. They source a number of their noodles from their dad’s friend who has a local noodle factory—Le Soleil has been open since 1993, so Pops has the connections. Tuezday Noodz Day has been running since January—come by for this multi-generational pop-up and start working your way through the menu.\u003c/p>\n\u003ch2>Aw, Shucks: Don’t Miss OysterFest This Month\u003c/h2>\n\u003cp>\u003cb>OysterFest\u003c/b>\u003cbr>\nWaterbar\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cgvCMq3y46v\">399 The Embarcadero South, San Francisco\u003c/a>\u003cbr>\nSunday, August 26\u003cbr>\n12pm–3pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/oysterfest-2018-tickets-47197424768?aff=ebdssbdestsearch\">Tickets: $90/person (plus convenience fees), all inclusive\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/waterbar-oysterfest-e1534187604887.jpg\" alt=\"OysterFest will be an oyster-lover’s paradise on the patio at Waterbar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130088\">\u003cfigcaption class=\"wp-caption-text\">OysterFest will be an oyster-lover’s paradise on the patio at Waterbar. \u003ccite>(Waterbar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster lovers, don’t miss Waterbar’s annual OysterFest on Sunday, August 26. Waterbar is known for having one of the largest (and most sustainable) oyster selections in the city, so you can imagine their tenth annual OysterFest party is going to be abundant. Just to give you an idea, more than 5,000 oysters were served during OysterFest 2017. \u003c/p>\n\u003cp>This outdoor party will feature small bites from oyster lovin’ restaurants and farms, including Waterbar (of course), neighboring EPIC Steak, Farallon, Homestead, Dobbs Ferry, Leo’s, and more. A selection of local wines and microbrews (including Bare Bottle and Trumer Pils) will be served. There will also be live music, some contests (including oyster shucking), and you can’t beat that view from the bayside patio. \u003c/p>\n\u003cp>Proceeds from ticket sales will benefit The San Francisco Surfrider Foundation, which is dedicated to the protection and enjoyment of the world’s oceans and beaches. Last year, OysterFest raised $20,000!\u003c/p>\n\u003ch2>You Will Say, “Kanpai” All Evening at Sake Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"www.sakeday.com\">Sake Day\u003c/a>\u003c/b>\u003cbr>\nHotel Kabuki\u003cbr>\n\u003ca href=\"https://goo.gl/maps/3d72sGL89E72\">1625 Post St. San Francisco\u003c/a>\u003cbr>\nSaturday, September 29\u003cbr>\n4pm–8pm\u003cbr>\nTickets: $80\u003cbr>\n21 and over with a valid ID\u003c/p>\n\u003cfigure id=\"attachment_130089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/sakeday-e1534187669795.jpg\" alt=\"Explore and taste special sakes that aren’t available in the U.S. at Sake Day.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-130089\">\u003cfigcaption class=\"wp-caption-text\">Explore and taste special sakes that aren’t available in the U.S. at Sake Day. \u003ccite>(Sake Day)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who loves or wants to learn more about sake will want to get tickets to Sake Day 2018 on Saturday, September 29 at Hotel Kabuki. Beau Timken (sake enthusiast, evangelist, educator, and owner of True Sake) started the tasting event in 2004, a celebration of \u003ci>Nihonshu no Hi\u003c/i>, or the Day of Sake (celebrated in Japan on October 1).\u003c/p>\n\u003cp>Sake brewery owners travel from Japan to be there, as well as sake importers, distributors, and craft brewers, who all pour their best sakes and want to educate guests as much as possible. Guests can try over 200 different sakes at this event. Most are produced in Japan and some are not even available in the U.S., so you will only be able to taste them here. A vast majority of the sake at Sake Day will be available for purchase at the event, and free delivery (California only) is available for all event-day purchases.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You can see why this event is known to sell out, so get your ticket soon. Proceeds benefit the Japanese Cultural and Community Center of Northern California (JCCCNC).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, learn where can get your carbs on—at Breadbelly’s Asian-American bread delivery and pop-ups, and Tuezday Noodz Day at Le Soleil—and get tickets for OysterFest at Waterbar, and Sake Day before it sells out!\u003c/p>\n\u003ch2>Don’t Miss This Pop-Up’s Asian-American Breads and Pastries\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://breadbellysf.com/\">Breadbelly\u003c/a>\u003c/b>\u003cbr>\nVarious locations and delivery\u003cbr>\nUpdates on \u003ca href=\"https://www.instagram.com/breadbellysf/\">Instagram\u003c/a>\u003c/p>\n\u003cp>Can you even imagine having a box of fresh-baked and tasty Asian-American breads and treats arrive at your front door on a weekend morning, just as you’re waking up? And what if they were made by alums of top SF kitchens, like Atelier Crenn, Coi, and Hakkasan? I know, magic. \u003c/p>\n\u003cfigure id=\"attachment_130080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-sampler-e1534186616155.jpg\" alt=\"A sampling of baked goods in the Pastry Box from Breadbelly.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130080\">\u003cfigcaption class=\"wp-caption-text\">A sampling of baked goods in the Pastry Box from Breadbelly. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A couple weeks ago, I had a pastry box delivered for $25 (plus tax), and it was stuffed with a savory ham and cheese ensaymada (a tasty spin on the Filipino brioche treat with ham inside, topped with pecorino and buttercream/sugar), Ovaltine coffee cake, spongy castella cake, brown butter and peanut mochi, piaya, a Filipino street treat which was new to me: an unleavened flatbread filled with muscovado sugar (that was brought from an auntie direct from the Philippines!), banana and macadamia loaf, and soba koh chocolate chip cookies (made with buckwheat). \u003c/p>\n\u003cp>The trio (Clement Hsu, Katherine Campecino, and James Wong) have been baking out of Sababa in the Financial District, and are preparing to open their own Asian-American bakery in the former Heartbaker in the Inner Richmond in the fall (1408 Clement St.). They will be offering a café-style setting for coffee and pastry, both savory and sweet. A solid brunch will also be a part of the plan, and beer and wine and dinner are all being discussed. They’re looking forward to creating a comfortable neighborhood spot. \u003c/p>\n\u003cfigure id=\"attachment_130085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-ensaymada-e1534186928739.jpg\" alt=\"The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130085\">\u003cfigcaption class=\"wp-caption-text\">The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, you can order delivery or visit their bake sale and brunch pop-ups! The treats are always rotating; you can see what they’re making next on their Instagram at \u003ca href=\"https://www.instagram.com/breadbellysf/\">@breadbellysf\u003c/a>, like kaya toast with pandan. They’re exploring their interpretation of Asian-American baked goods, from nostalgic Chinese and Filipino treats to using Korean techniques for puffing the buckwheat. And great news: they’re starting East Bay delivery too!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for their brunch pop-ups, you can try some of their dishes like soufflé pancakes! (They have been collaborating with former colleague Mark Liberman, formerly of AQ.)\u003c/p>\n\u003cp>Here are upcoming dates for their bake sales (where you can pick up freshly baked goods) and brunches:\u003c/p>\n\u003cli>Saturday 8/18: Bake Sale at Andytown's Roastery (3016 Taraval St.)\u003c/li>\n\u003cli>Saturday 8/25: Breadbelly Brunch at The Board (1077 Mission St.)\u003c/li>\n\u003cp>\u003cbr>\nThey are already filling up with orders for delivery in September, so don’t delay (email clem@breadbellysf.com):\u003c/p>\n\u003cli>Saturday 9/1: Breadbelly Box Delivery in East Bay\u003c/li>\n\u003cli>Sunday 9/2: Breadbelly Box Delivery in SF\u003c/li>\n\u003cp>\u003c/p>\n\u003ch2>You’ll Want to Make Every Tuesday Noodz Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.facebook.com/TUEZDAYNOODZDAY/\">Tuezday Noodz Day\u003c/a>\u003c/b>\u003cbr>\nat Le Soleil\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8QkCCEWNoDM2\">133 Clement St., San Francisco\u003c/a>\u003cbr>\nTuesdays, 11:30am–3:30pm\u003c/p>\n\u003cp>Noodle soups can be an obsession for many, from Vietnamese pho to Thai tom yum to Chinese wonton noodle soup to Japanese ramen. And in foggy San Francisco, we can enjoy them year-round. So what if I told you there was a noodle pop-up focused on offering almost 10 different kinds of noodle soups from all over the world? At the family-run Le Soleil in the Inner Richmond, Tuesday lunch becomes Tuezday Noodz Day, served from 11:30am–3:30pm or so. \u003c/p>\n\u003cp>You’ll find black garlic turmeric noodles from Vietnam with pork belly, egg, prawn, cilantro, and scallion ($13), or a rich curry duck vermicelli ($13), a crossover with a curry dish they serve at Le Soleil, with carrot, potato, onion, bean sprout, basil, shallot, basil, chile, lemon, and a curry duck leg resting on top. \u003c/p>\n\u003cfigure id=\"attachment_130086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-sichuan-e1534187024682.jpg\" alt=\"Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130086\">\u003cfigcaption class=\"wp-caption-text\">Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last vestiges of my cold were cleared away with the Sichuan sole ramen ($13), a variation of the classic Sichuan dish of tender boiled fish in chile oil, but the soup version here with ramen noodles also featured pickled mustard greens (a favorite of mine, so tangy), plus bean sprouts, scallion, shallot, and chile oil (bring on the numbing \u003ci>ma-la\u003c/i> sensation!). I’m coming back for their Hainan chicken pho and Teochew dry noodles.\u003c/p>\n\u003cp>There are also some Vietnamese starters you don’t want to pass up, including the banh cuon ($13), a special dish they only make for Tuesday lunch: tender steamed rice noodle rolls filled with pork and wood ear mushrooms, topped with fried shallots, bean sprouts, lettuce, and chile nuoc nam on the side. \u003c/p>\n\u003cfigure id=\"attachment_130087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-banhcuon-e1534187536896.jpg\" alt=\"Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130087\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vietnamese coffee will perk you out of your food coma at the end of the meal, these bowls are bountiful.\u003c/p>\n\u003cp>The Noodz pop-up is an experiment from the owner’s daughter, Bianca Wong, who collaborates with her father Dennis on the menu. She also has two sisters and a brother-in-law helping with the pop-up. Since Le Soleil is closed on Tuesdays, the sisters thought it would be fun to try something new and focus on contemporary Asian noodles. They source a number of their noodles from their dad’s friend who has a local noodle factory—Le Soleil has been open since 1993, so Pops has the connections. Tuezday Noodz Day has been running since January—come by for this multi-generational pop-up and start working your way through the menu.\u003c/p>\n\u003ch2>Aw, Shucks: Don’t Miss OysterFest This Month\u003c/h2>\n\u003cp>\u003cb>OysterFest\u003c/b>\u003cbr>\nWaterbar\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cgvCMq3y46v\">399 The Embarcadero South, San Francisco\u003c/a>\u003cbr>\nSunday, August 26\u003cbr>\n12pm–3pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/oysterfest-2018-tickets-47197424768?aff=ebdssbdestsearch\">Tickets: $90/person (plus convenience fees), all inclusive\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/waterbar-oysterfest-e1534187604887.jpg\" alt=\"OysterFest will be an oyster-lover’s paradise on the patio at Waterbar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130088\">\u003cfigcaption class=\"wp-caption-text\">OysterFest will be an oyster-lover’s paradise on the patio at Waterbar. \u003ccite>(Waterbar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster lovers, don’t miss Waterbar’s annual OysterFest on Sunday, August 26. Waterbar is known for having one of the largest (and most sustainable) oyster selections in the city, so you can imagine their tenth annual OysterFest party is going to be abundant. Just to give you an idea, more than 5,000 oysters were served during OysterFest 2017. \u003c/p>\n\u003cp>This outdoor party will feature small bites from oyster lovin’ restaurants and farms, including Waterbar (of course), neighboring EPIC Steak, Farallon, Homestead, Dobbs Ferry, Leo’s, and more. A selection of local wines and microbrews (including Bare Bottle and Trumer Pils) will be served. There will also be live music, some contests (including oyster shucking), and you can’t beat that view from the bayside patio. \u003c/p>\n\u003cp>Proceeds from ticket sales will benefit The San Francisco Surfrider Foundation, which is dedicated to the protection and enjoyment of the world’s oceans and beaches. Last year, OysterFest raised $20,000!\u003c/p>\n\u003ch2>You Will Say, “Kanpai” All Evening at Sake Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"www.sakeday.com\">Sake Day\u003c/a>\u003c/b>\u003cbr>\nHotel Kabuki\u003cbr>\n\u003ca href=\"https://goo.gl/maps/3d72sGL89E72\">1625 Post St. San Francisco\u003c/a>\u003cbr>\nSaturday, September 29\u003cbr>\n4pm–8pm\u003cbr>\nTickets: $80\u003cbr>\n21 and over with a valid ID\u003c/p>\n\u003cfigure id=\"attachment_130089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/sakeday-e1534187669795.jpg\" alt=\"Explore and taste special sakes that aren’t available in the U.S. at Sake Day.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-130089\">\u003cfigcaption class=\"wp-caption-text\">Explore and taste special sakes that aren’t available in the U.S. at Sake Day. \u003ccite>(Sake Day)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who loves or wants to learn more about sake will want to get tickets to Sake Day 2018 on Saturday, September 29 at Hotel Kabuki. Beau Timken (sake enthusiast, evangelist, educator, and owner of True Sake) started the tasting event in 2004, a celebration of \u003ci>Nihonshu no Hi\u003c/i>, or the Day of Sake (celebrated in Japan on October 1).\u003c/p>\n\u003cp>Sake brewery owners travel from Japan to be there, as well as sake importers, distributors, and craft brewers, who all pour their best sakes and want to educate guests as much as possible. Guests can try over 200 different sakes at this event. Most are produced in Japan and some are not even available in the U.S., so you will only be able to taste them here. A vast majority of the sake at Sake Day will be available for purchase at the event, and free delivery (California only) is available for all event-day purchases.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can see why this event is known to sell out, so get your ticket soon. Proceeds benefit the Japanese Cultural and Community Center of Northern California (JCCCNC).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Another year, another \u003ca href=\"https://www.sfoutsidelands.com/taste/\">Outside Lands\u003c/a>. You probably already have your schedule of artists, comedians, and celebrity chefs you're excited to see, but what about the food? Seeing Janet Jackson is probably pretty important to you, but staying hydrated and full is just as crucial. So, with Truffled Brie Grilled Cheeses, Arepas, Taiwanese Snow Cones, and Liquid Chocolate Bars as just a few of the things you can eat, what's really worth it? It's up to you to decide, but some festival attendees gave us their opinions in the video above to help you out.\u003c/p>\n\u003ch2>Highlights\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sorrelrestaurant.com/\">Sorrel\u003c/a>'s Fried Chicken Sandwich with Jalapeño Slaw\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00014-e1533999135632.jpg\" alt=\"Sorrel's Fried Chicken Sandwich with Jalapeño Slaw\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130051\">\u003cfigcaption class=\"wp-caption-text\">Sorrel's Fried Chicken Sandwich with Jalapeño Slaw \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crispy, flavorful fried chicken that has been marinating in buttermilk for 3 days sits on a toasted bun with some jalapeño slaw. It's spicy, crunchy, and super delicious if you're hungry and looking for a bigger meal.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://biniskitchen.com/\">Bini's Kitchen\u003c/a>'s Momos\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00036-e1533999355257.jpg\" alt=\"Bini's Kitchen Turkey Momos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130052\">\u003cfigcaption class=\"wp-caption-text\">Bini's Kitchen Turkey Momos \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the cook's mom was a royal chef, you know the food is going to be good! Coming from La Cocina, this is Bini's Kitchen's third year at Outside Lands, and they're serving up momos and Nepalese burritos. What's better than a steaming hot Nepalese dumpling on a cold San Francisco night? Nothing, we say! They also have a vegetarian version that's just as good as the turkey one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a> Loaded Funnel Cake\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5410-e1533999889535.jpg\" alt=\"Endless Summer Sweets loaded funnel cake\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130053\">\u003cfigcaption class=\"wp-caption-text\">Endless Summer Sweets loaded funnel cake \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you think funnel cake, you're probably also reminiscing about carnivals and festivals. That's why Endless Summer Sweets is the perfect spot for some fried dessert to capturet that fun summer feeling you get all weekend at Outside Lands. This guy customized his cake with Fruity Pebbles, but they have plenty of topping options so you can get the perfect loaded funnel cake for yourself—whether you want to share it or not!\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.powdershavedsnow.com/\">Powder Shaved Snow\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130054\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00022.jpg\" alt=\"Powder Shaved Snow matcha with red bean and mochi\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130054\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow matcha with red bean and mochi \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a lighter dessert option? Powder Shaved Snow is making their first appearance at Outside Lands this year with fluffy Taiwanese shaved snow to quench your thirst and satisfy your sweet tooth. The matcha with red bean and mochi has classic and delicious Asian flavors. The Banana Coconut (vegan) tastes like a banana cream pie—top it off with rainbow sprinkles and it's a party for your eyes and in your mouth!\u003c/p>\n\u003cfigure id=\"attachment_130055\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00020.jpg\" alt=\"Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130055\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Honorable Mentions\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://woodhousefish.com/\">Woodhouse Fish Co.\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00039-e1534000415200.jpg\" alt=\"Devouring this Woodhouse Fish Co. lobster roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130056\">\u003cfigcaption class=\"wp-caption-text\">Devouring this Woodhouse Fish Co. lobster roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not summer without a little fresh seafood. The Woodhouse Fish Co. lobster roll is a tasty classic, along with their chowder bread bowls. Eat one during the day, and eat the other at night after the fog has rolled in and you need something to warm you up.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a> and \u003ca href=\"https://www.livesushibar.com/\">Live Sushi Bar\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130057\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5408-e1534000752701.jpg\" alt=\"Live Sushi Bar salmon skin hand roll\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130057\">\u003cfigcaption class=\"wp-caption-text\">Live Sushi Bar salmon skin hand roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also making their Outside Lands debut this year, Dumpling Time is providing attendees with siu mai and cha siu baos while their Live Sushi counterpart is offering up hand rolls. Get the siu mai, skip the bao, and make sure to get some soy sauce for your salmon skin roll!\u003c/p>\n\u003cp>In addition to these vendors and food trucks, attendees can eat and drink the weekend away at Outside Lands with the Bubble Tea wonderland, Wine Lands, Beer Lands, and more. Of course, food fans should also check out the Gastromagic stage where Bill Nye, Matty Matheson, and other stars will have some stage time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are you eating and drinking this weekend? Tag us on Instagram, Twitter, or Facebook with your top picks from this year's Eating Lands—I mean, Outside Lands.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Another year, another \u003ca href=\"https://www.sfoutsidelands.com/taste/\">Outside Lands\u003c/a>. You probably already have your schedule of artists, comedians, and celebrity chefs you're excited to see, but what about the food? Seeing Janet Jackson is probably pretty important to you, but staying hydrated and full is just as crucial. So, with Truffled Brie Grilled Cheeses, Arepas, Taiwanese Snow Cones, and Liquid Chocolate Bars as just a few of the things you can eat, what's really worth it? It's up to you to decide, but some festival attendees gave us their opinions in the video above to help you out.\u003c/p>\n\u003ch2>Highlights\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sorrelrestaurant.com/\">Sorrel\u003c/a>'s Fried Chicken Sandwich with Jalapeño Slaw\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00014-e1533999135632.jpg\" alt=\"Sorrel's Fried Chicken Sandwich with Jalapeño Slaw\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130051\">\u003cfigcaption class=\"wp-caption-text\">Sorrel's Fried Chicken Sandwich with Jalapeño Slaw \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crispy, flavorful fried chicken that has been marinating in buttermilk for 3 days sits on a toasted bun with some jalapeño slaw. It's spicy, crunchy, and super delicious if you're hungry and looking for a bigger meal.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://biniskitchen.com/\">Bini's Kitchen\u003c/a>'s Momos\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00036-e1533999355257.jpg\" alt=\"Bini's Kitchen Turkey Momos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130052\">\u003cfigcaption class=\"wp-caption-text\">Bini's Kitchen Turkey Momos \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the cook's mom was a royal chef, you know the food is going to be good! Coming from La Cocina, this is Bini's Kitchen's third year at Outside Lands, and they're serving up momos and Nepalese burritos. What's better than a steaming hot Nepalese dumpling on a cold San Francisco night? Nothing, we say! They also have a vegetarian version that's just as good as the turkey one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a> Loaded Funnel Cake\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5410-e1533999889535.jpg\" alt=\"Endless Summer Sweets loaded funnel cake\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130053\">\u003cfigcaption class=\"wp-caption-text\">Endless Summer Sweets loaded funnel cake \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you think funnel cake, you're probably also reminiscing about carnivals and festivals. That's why Endless Summer Sweets is the perfect spot for some fried dessert to capturet that fun summer feeling you get all weekend at Outside Lands. This guy customized his cake with Fruity Pebbles, but they have plenty of topping options so you can get the perfect loaded funnel cake for yourself—whether you want to share it or not!\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.powdershavedsnow.com/\">Powder Shaved Snow\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130054\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00022.jpg\" alt=\"Powder Shaved Snow matcha with red bean and mochi\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130054\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow matcha with red bean and mochi \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a lighter dessert option? Powder Shaved Snow is making their first appearance at Outside Lands this year with fluffy Taiwanese shaved snow to quench your thirst and satisfy your sweet tooth. The matcha with red bean and mochi has classic and delicious Asian flavors. The Banana Coconut (vegan) tastes like a banana cream pie—top it off with rainbow sprinkles and it's a party for your eyes and in your mouth!\u003c/p>\n\u003cfigure id=\"attachment_130055\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00020.jpg\" alt=\"Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130055\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Honorable Mentions\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://woodhousefish.com/\">Woodhouse Fish Co.\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00039-e1534000415200.jpg\" alt=\"Devouring this Woodhouse Fish Co. lobster roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130056\">\u003cfigcaption class=\"wp-caption-text\">Devouring this Woodhouse Fish Co. lobster roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not summer without a little fresh seafood. The Woodhouse Fish Co. lobster roll is a tasty classic, along with their chowder bread bowls. Eat one during the day, and eat the other at night after the fog has rolled in and you need something to warm you up.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a> and \u003ca href=\"https://www.livesushibar.com/\">Live Sushi Bar\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130057\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5408-e1534000752701.jpg\" alt=\"Live Sushi Bar salmon skin hand roll\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130057\">\u003cfigcaption class=\"wp-caption-text\">Live Sushi Bar salmon skin hand roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also making their Outside Lands debut this year, Dumpling Time is providing attendees with siu mai and cha siu baos while their Live Sushi counterpart is offering up hand rolls. Get the siu mai, skip the bao, and make sure to get some soy sauce for your salmon skin roll!\u003c/p>\n\u003cp>In addition to these vendors and food trucks, attendees can eat and drink the weekend away at Outside Lands with the Bubble Tea wonderland, Wine Lands, Beer Lands, and more. Of course, food fans should also check out the Gastromagic stage where Bill Nye, Matty Matheson, and other stars will have some stage time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are you eating and drinking this weekend? Tag us on Instagram, Twitter, or Facebook with your top picks from this year's Eating Lands—I mean, Outside Lands.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: First Look at Farmhouse Oakland, Guest Chefs, Free Ice Cream!",
"title": "Table Talk: First Look at Farmhouse Oakland, Guest Chefs, Free Ice Cream!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Just in time for balmy summer evenings, Farmhouse Oakland is now open in Jack London Square, serving up vibrant Thai dishes (and equally warm hospitality), plus take a look at this month’s Guest Chef Cubano at Media Noche, a visiting chef from Japan is cooking a vegetarian and Buddhist dinner at Rintaro, and here’s your chance for free ice cream at Smitten.\u003c/p>\n\u003ch2>Enjoy a Memorable Thai Dining Experience at the New Farmhouse Oakland\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://farmhouseoak.com\">Farmhouse Oakland\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8C3iwNrGsoF2\">336 Water St., Jack London Square, Oakland\u003c/a>\u003cbr>\nMonday–Friday 11am–2:30pm for lunch\u003cbr>\nMon–Thu 5pm–9pm and Friday 5pm-10pm for dinner\u003cbr>\nSat 12pm–10pm and Sun 12pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Farmhouse-Oak-back-dining-room-e1533579128990.jpg\" alt=\"Farmhouse Oakland’s back dining room is like a quirky urban garden.\" width=\"1920\" height=\"1056\" class=\"size-full wp-image-130012\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Oakland’s back dining room is like a quirky urban garden. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newly open in Jack London Square is Farmhouse Oakland, the third location from the popular Thai restaurant group behind San Francisco’s Farmhouse Kitchen (\u003ca href=\"https://www.kqed.org/checkplease/18066/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen\">view the Check Please Bay Area episode here\u003c/a>) and Montclair’s Daughter Thai. The former Jack’s Oyster Bar & Fish House has been transformed into a unique location that feels like a Thai tropical island oasis on the patio (complete with umbrellas and bamboo and room for 40—and it’s right on the waterfront). Inside, it’s like a lively Bangkok restaurant, with fun floral displays (matched by the floral patterned chairs and colorful server attire), a long marble bar, and music from Thai variety shows and more. It’s a playful and uplifting design with room for 65, and just wait for the show when it’s a guest’s birthday!\u003c/p>\n\u003cfigure id=\"attachment_130013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Farmhouse-Oak-dining-e1533579182684.jpg\" alt=\"Colorful floral chairs and whimsical plates add to the playful dining room atmosphere.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130013\">\u003cfigcaption class=\"wp-caption-text\">Colorful floral chairs and whimsical plates add to the playful dining room atmosphere. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef and owner Kasem “Pop” Saengsawang (with co-owner and wife Ling Chatterjee) have created a very special atmosphere and authentically Thai feeling in their restaurant. For anyone who has traveled to Thailand, the friendly hospitality and kindness here will feel like a good snuggle session with your favorite fuzzy sweater. And for anyone who hasn’t been to Thailand, the warmth and genuine kindness here will inspire you to book a ticket.\u003c/p>\n\u003cp>The extensive menu is ideal for sharing—that way you can explore more, with dishes spanning from the north to the south of Thailand. Starters include can’t-miss dishes like their springy and flavor-packed Thai fish cake (fried fish cake with white fish, Makrut lime, red curry paste, sliced long bean, cucumber-peanut relish; $10) and their sticky Farmhouse wings (fried organic wings, fish sauce, garlic, chile-plum sauce; $15). Anyone who likes tuna tartare or poke will need to experience the kicky Thai update here: the Esan-style Par Dip fresh tuna ($14), made with diced maguro tuna, green onion, cilantro, dill, long coriander, dehydrated chile, and wonton chips—it’s like a love child of tuna tartare and larb and you will eat every last bite.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If the spice and heat of the dishes are creeping up on you, fortunately, they have a full bar, with refreshing cocktails like the Thai Mule made with ginger and pineapple (on draft, $10) and the Summer Spritz, with Aperol, sparkling wine, pressed grapefruit, and lemongrass simple syrup ($12). You’ll find Thai ingredients and flavors in the House Gin (which is a light blue from its infusion of anchan, the butterfly pea flower; $12) and the zippy Fresh Curry ($13), made with local St. George green chile vodka, ginger puree, lemongrass, lime, and basil. \u003c/p>\n\u003cp>Thailand is known for their unique salads, and you’ll find four kinds on the menu, from a Bangkok-style herbal rice salad to my personal favorite, Nam Khao Tod, another version of a rice salad made with Thai fermented pork sausage. Noodle soups, yup, they have those too. And if you have to have your Pad Thai, they make an elevated version with grilled river prawns ($24.95).\u003c/p>\n\u003cfigure id=\"attachment_130014\" class=\"wp-caption aligncenter\" style=\"max-width: 1863px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken.jpg\" alt=\"The Hat Yai fried chicken comes with tender roti and yellow potato curry.\" width=\"1863\" height=\"1242\" class=\"size-full wp-image-130014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken.jpg 1863w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-520x347.jpg 520w\" sizes=\"(max-width: 1863px) 100vw, 1863px\">\u003cfigcaption class=\"wp-caption-text\">The Hat Yai fried chicken comes with tender roti and yellow potato curry. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A couple trademark Farmhouse favorite dishes are on the menu here, like their Hat Yai Fried Chicken ($22.50), made Southern Thai style, with Mary’s organic chicken, turmeric, herbs, fried shallots, blue rice on the side, and the best part is the roti bread that you dip into the silky potato yellow curry. The Panang Neua ($27.50) is a fork-tender, slow-braised short-rib on the bone, topped with a rich Panang curry, a childhood favorite for chef Pop. If you can handle true Thai spice, you need to visit his grandma’s recipe for Run Juan Seafood Sizzling ($24.50), a nose-clearing curry with seafood, from scallops to calamari and shrimp, complete with aromatic green peppercorns and basil. \u003c/p>\n\u003cfigure id=\"attachment_130015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-e1533578939859.jpg\" alt=\"Panang curry on bone-in short rib is a Farmhouse favorite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130015\">\u003cfigcaption class=\"wp-caption-text\">Panang curry on bone-in short rib is a Farmhouse favorite. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Feeling a little sweaty? Cool off your mouth with coconut granita for dessert (fresh coconut meat and gelato are hiding underneath).\u003c/p>\n\u003cp>If you have kids, don’t worry, there’s a spice-free kid’s menu, and if you just want to come in for drinks and some street food bar bites, you can do that too. The wine list extends from local selections to France and Italy to New Zealand, with a focus on sustainably farmed wines, and, of course, there’s Chang beer, and some lovely teas, plus iced coffee served Thai way (with condensed milk) on draft/nitro. The next time you want to relax after work or on the weekend, this welcoming waterfront spot will transport you to another time and place.\u003c/p>\n\u003ch2>This Month’s Chef’s Cubano at Media Noche Says, “Mahalo”\u003c/h2>\n\u003cp>\u003ca href=\"https://www.medianochesf.com/\">Media Noche\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jvQ78XzPAaN2\">3465 19th St., San Francisco\u003c/a>\u003cbr>\nAugust 1-31\u003c/p>\n\u003cfigure id=\"attachment_130011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/chefcubano-aina-e1533579280515.jpg\" alt=\"August’s Chef’s Cubano at Media Noche.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130011\">\u003cfigcaption class=\"wp-caption-text\">August’s Chef’s Cubano at Media Noche. \u003ccite>(Casey Rebecca Nunes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s time for another month of a hunger-inducing Chef’s Cubano at Media Noche in the Mission in San Francisco. For the month of August, chef de cuisine Chris Yang of āina in Dogpatch has created the Ono Kine Cubano, with crispy kalua pork, furikake slaw, kimchee vinaigrette, and mac salad aioli on sweet brioche. The whole thing gets pressed into a golden sandwich combo. It costs $13.50 and 10% of proceeds benefit Hui Aloha Aina Momona, an Oahu-based organization working to see kalo (the taro plant) in the form of poi again return as the staple of Hawaii's people. The Ono Kine Cubano will be available through August 31st.\u003c/p>\n\u003ch2>Experience Buddhist Shojin Cooking at Rintaro\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"www.izakayarintaro.com\">Izakaya Rintaro\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5waJG6LK1dy\">82 14th St., San Francisco\u003c/a>\u003cbr>\nAugust 14–16\u003cbr>\nDinner and sake pairing: $150 per person (not including tax and gratuity)\u003c/p>\n\u003cfigure id=\"attachment_130016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/rintaro-matt-e1533579334952.jpg\" alt=\"Izakaya Rintaro hosts guest chefs from around the world, like Matt Abergel of Hong Kong’s Yardbird.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130016\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Rintaro hosts guest chefs from around the world, like Matt Abergel of Hong Kong’s Yardbird. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Japanese cuisine (and vegetarians!) will want to take a look at this opportunity to experience a meal from a chef who specializes in shojin cooking, a cuisine originating from Buddhist temples during the 13th century. In accordance with the Buddhist prohibition against killing, shojin cooking doesn’t use meat or fish, requires produce that is both local and in season, and allows for no waste. It’s considered one of the world's most sophisticated vegetarian cuisines.\u003c/p>\n\u003cp>From August 14–16, chef-owner Daisuke Nomura of Sougo Shojin restaurant in Roppongi, Tokyo, will be coming to San Francisco with his team from Japan. He is a fifth-generation shojin ryori chef, so this is a very special experience. Izakaya Rintaro will be hosting and serving his eight-course menu with a sake pairing. \u003c/p>\n\u003cp>The draft menu Nomura-san will be cooking (subject to change to local ingredient availability) includes:\u003c/p>\n\u003cp>\u003cstrong>ZENSAI (appetizer)\u003c/strong>\u003c/p>\n\u003cli>Gypsy pepper, eggplant, corn, and fig with sesame vinegar\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>OWAN (soup)\u003c/strong> \u003c/p>\n\u003cli>Soup with Hikari farm edamame and fried mochi rice cake\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>HASSUN (assorted side dishes)\u003c/strong>\u003c/p>\n\u003cli>Brentwood corn kakiage tempura\u003c/li>\n\u003cli>Senbei rice cracker\u003c/li>\n\u003cli>Summer roll with Megumi natto, maitake mushroom, and avocado\u003c/li>\n\u003cli>Grilled green pepper and California myoga buds with ginger-soy sauce\u003c/li>\n\u003cli>Rintaro tofu with miso\u003c/li>\n\u003cli>Woodleaf Farm peach with rich tofu-sesame sauce\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>NIMONO (cooked dish)\u003c/strong> \u003c/p>\n\u003cli>Fried Wadaman sesame tofu with rich sauce and chives\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>SAKANA (small dish to enjoy with sake)\u003c/strong>\u003c/p>\n\u003cli>Chilled Japanese eggplant “noodles” with ginger and soy sauce\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>OSHOKUJI (rice dish)\u003c/strong> \u003c/p>\n\u003cli>Scattered ten-bara sushi with maitake, nori, and konbu\u003c/li>\n\u003cli>Seasoned fried tofu inari sushi roll\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>OSHOKUJI (noodle dish)\u003c/strong>\u003c/p>\n\u003cli>Rintaro hand-rolled udon with Meiji soy milk and green yuzu\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>DESSERT\u003c/strong> \u003c/p>\n\u003cli>Kabocha squash and coconut milk custard\u003c/li>\n\u003cp>\u003cbr>\nIf you can’t attend, mark your calendar for September 6–8, when master Kanji Nakatani of Soba Ra in Saitama, Japan, will be joining chef Sylvan Brackett in the kitchen. \u003c/p>\n\u003ch2>We All Scream for Free Ice Cream\u003c/h2>\n\u003cp>\u003cb>\u003ca>Smitten Ice Cream\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1URVC7VhkgE2\">2268 Chestnut St., San Francisco\u003c/a>\u003cbr>\nThursday, August 9, 8pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_130010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Brrr-Process-Chocolate-20160519_Smitten-733_%C2%A9AudreyMa-e1533579373684.jpg\" alt=\"Get a free scoop of Smitten chocolate ganache on August 9.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130010\">\u003cfigcaption class=\"wp-caption-text\">Get a free scoop of Smitten chocolate ganache on August 9. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I think most of us would agree that three great words together are “free ice cream,” and, if you concur, then you’ll want to come by Smitten Ice Cream in the Marina the evening of Thursday, August 9. From 8pm–10pm, they will be serving their new chocolate ganache ice cream, made with 61% Guittard cacao. The first 100 scoops are complimentary, and the first 100 guests also get a goodie bag with gifts from Smitten, Guittard, and Equator Coffee, so come early! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you miss the free scoop action, it’s $5 for a small (two scoops) and $6 for a regular (three scoops). They are also cooking up exclusive, one-night-only sweet treats featuring Guittard artisan chocolate and coffee drinks from their friends at Equator Coffee. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just in time for balmy summer evenings, Farmhouse Oakland is now open in Jack London Square, serving up vibrant Thai dishes (and equally warm hospitality), plus take a look at this month’s Guest Chef Cubano at Media Noche, a visiting chef from Japan is cooking a vegetarian and Buddhist dinner at Rintaro, and here’s your chance for free ice cream at Smitten.\u003c/p>\n\u003ch2>Enjoy a Memorable Thai Dining Experience at the New Farmhouse Oakland\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://farmhouseoak.com\">Farmhouse Oakland\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8C3iwNrGsoF2\">336 Water St., Jack London Square, Oakland\u003c/a>\u003cbr>\nMonday–Friday 11am–2:30pm for lunch\u003cbr>\nMon–Thu 5pm–9pm and Friday 5pm-10pm for dinner\u003cbr>\nSat 12pm–10pm and Sun 12pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Farmhouse-Oak-back-dining-room-e1533579128990.jpg\" alt=\"Farmhouse Oakland’s back dining room is like a quirky urban garden.\" width=\"1920\" height=\"1056\" class=\"size-full wp-image-130012\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Oakland’s back dining room is like a quirky urban garden. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newly open in Jack London Square is Farmhouse Oakland, the third location from the popular Thai restaurant group behind San Francisco’s Farmhouse Kitchen (\u003ca href=\"https://www.kqed.org/checkplease/18066/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen\">view the Check Please Bay Area episode here\u003c/a>) and Montclair’s Daughter Thai. The former Jack’s Oyster Bar & Fish House has been transformed into a unique location that feels like a Thai tropical island oasis on the patio (complete with umbrellas and bamboo and room for 40—and it’s right on the waterfront). Inside, it’s like a lively Bangkok restaurant, with fun floral displays (matched by the floral patterned chairs and colorful server attire), a long marble bar, and music from Thai variety shows and more. It’s a playful and uplifting design with room for 65, and just wait for the show when it’s a guest’s birthday!\u003c/p>\n\u003cfigure id=\"attachment_130013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Farmhouse-Oak-dining-e1533579182684.jpg\" alt=\"Colorful floral chairs and whimsical plates add to the playful dining room atmosphere.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130013\">\u003cfigcaption class=\"wp-caption-text\">Colorful floral chairs and whimsical plates add to the playful dining room atmosphere. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef and owner Kasem “Pop” Saengsawang (with co-owner and wife Ling Chatterjee) have created a very special atmosphere and authentically Thai feeling in their restaurant. For anyone who has traveled to Thailand, the friendly hospitality and kindness here will feel like a good snuggle session with your favorite fuzzy sweater. And for anyone who hasn’t been to Thailand, the warmth and genuine kindness here will inspire you to book a ticket.\u003c/p>\n\u003cp>The extensive menu is ideal for sharing—that way you can explore more, with dishes spanning from the north to the south of Thailand. Starters include can’t-miss dishes like their springy and flavor-packed Thai fish cake (fried fish cake with white fish, Makrut lime, red curry paste, sliced long bean, cucumber-peanut relish; $10) and their sticky Farmhouse wings (fried organic wings, fish sauce, garlic, chile-plum sauce; $15). Anyone who likes tuna tartare or poke will need to experience the kicky Thai update here: the Esan-style Par Dip fresh tuna ($14), made with diced maguro tuna, green onion, cilantro, dill, long coriander, dehydrated chile, and wonton chips—it’s like a love child of tuna tartare and larb and you will eat every last bite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If the spice and heat of the dishes are creeping up on you, fortunately, they have a full bar, with refreshing cocktails like the Thai Mule made with ginger and pineapple (on draft, $10) and the Summer Spritz, with Aperol, sparkling wine, pressed grapefruit, and lemongrass simple syrup ($12). You’ll find Thai ingredients and flavors in the House Gin (which is a light blue from its infusion of anchan, the butterfly pea flower; $12) and the zippy Fresh Curry ($13), made with local St. George green chile vodka, ginger puree, lemongrass, lime, and basil. \u003c/p>\n\u003cp>Thailand is known for their unique salads, and you’ll find four kinds on the menu, from a Bangkok-style herbal rice salad to my personal favorite, Nam Khao Tod, another version of a rice salad made with Thai fermented pork sausage. Noodle soups, yup, they have those too. And if you have to have your Pad Thai, they make an elevated version with grilled river prawns ($24.95).\u003c/p>\n\u003cfigure id=\"attachment_130014\" class=\"wp-caption aligncenter\" style=\"max-width: 1863px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken.jpg\" alt=\"The Hat Yai fried chicken comes with tender roti and yellow potato curry.\" width=\"1863\" height=\"1242\" class=\"size-full wp-image-130014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken.jpg 1863w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/farmhouse-Hat-Yai-Fried-Chicken-520x347.jpg 520w\" sizes=\"(max-width: 1863px) 100vw, 1863px\">\u003cfigcaption class=\"wp-caption-text\">The Hat Yai fried chicken comes with tender roti and yellow potato curry. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A couple trademark Farmhouse favorite dishes are on the menu here, like their Hat Yai Fried Chicken ($22.50), made Southern Thai style, with Mary’s organic chicken, turmeric, herbs, fried shallots, blue rice on the side, and the best part is the roti bread that you dip into the silky potato yellow curry. The Panang Neua ($27.50) is a fork-tender, slow-braised short-rib on the bone, topped with a rich Panang curry, a childhood favorite for chef Pop. If you can handle true Thai spice, you need to visit his grandma’s recipe for Run Juan Seafood Sizzling ($24.50), a nose-clearing curry with seafood, from scallops to calamari and shrimp, complete with aromatic green peppercorns and basil. \u003c/p>\n\u003cfigure id=\"attachment_130015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/farmhouse-Panang-Nuea-e1533578939859.jpg\" alt=\"Panang curry on bone-in short rib is a Farmhouse favorite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130015\">\u003cfigcaption class=\"wp-caption-text\">Panang curry on bone-in short rib is a Farmhouse favorite. \u003ccite>(Farmhouse Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Feeling a little sweaty? Cool off your mouth with coconut granita for dessert (fresh coconut meat and gelato are hiding underneath).\u003c/p>\n\u003cp>If you have kids, don’t worry, there’s a spice-free kid’s menu, and if you just want to come in for drinks and some street food bar bites, you can do that too. The wine list extends from local selections to France and Italy to New Zealand, with a focus on sustainably farmed wines, and, of course, there’s Chang beer, and some lovely teas, plus iced coffee served Thai way (with condensed milk) on draft/nitro. The next time you want to relax after work or on the weekend, this welcoming waterfront spot will transport you to another time and place.\u003c/p>\n\u003ch2>This Month’s Chef’s Cubano at Media Noche Says, “Mahalo”\u003c/h2>\n\u003cp>\u003ca href=\"https://www.medianochesf.com/\">Media Noche\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jvQ78XzPAaN2\">3465 19th St., San Francisco\u003c/a>\u003cbr>\nAugust 1-31\u003c/p>\n\u003cfigure id=\"attachment_130011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/chefcubano-aina-e1533579280515.jpg\" alt=\"August’s Chef’s Cubano at Media Noche.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130011\">\u003cfigcaption class=\"wp-caption-text\">August’s Chef’s Cubano at Media Noche. \u003ccite>(Casey Rebecca Nunes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s time for another month of a hunger-inducing Chef’s Cubano at Media Noche in the Mission in San Francisco. For the month of August, chef de cuisine Chris Yang of āina in Dogpatch has created the Ono Kine Cubano, with crispy kalua pork, furikake slaw, kimchee vinaigrette, and mac salad aioli on sweet brioche. The whole thing gets pressed into a golden sandwich combo. It costs $13.50 and 10% of proceeds benefit Hui Aloha Aina Momona, an Oahu-based organization working to see kalo (the taro plant) in the form of poi again return as the staple of Hawaii's people. The Ono Kine Cubano will be available through August 31st.\u003c/p>\n\u003ch2>Experience Buddhist Shojin Cooking at Rintaro\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"www.izakayarintaro.com\">Izakaya Rintaro\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5waJG6LK1dy\">82 14th St., San Francisco\u003c/a>\u003cbr>\nAugust 14–16\u003cbr>\nDinner and sake pairing: $150 per person (not including tax and gratuity)\u003c/p>\n\u003cfigure id=\"attachment_130016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/rintaro-matt-e1533579334952.jpg\" alt=\"Izakaya Rintaro hosts guest chefs from around the world, like Matt Abergel of Hong Kong’s Yardbird.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130016\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Rintaro hosts guest chefs from around the world, like Matt Abergel of Hong Kong’s Yardbird. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Japanese cuisine (and vegetarians!) will want to take a look at this opportunity to experience a meal from a chef who specializes in shojin cooking, a cuisine originating from Buddhist temples during the 13th century. In accordance with the Buddhist prohibition against killing, shojin cooking doesn’t use meat or fish, requires produce that is both local and in season, and allows for no waste. It’s considered one of the world's most sophisticated vegetarian cuisines.\u003c/p>\n\u003cp>From August 14–16, chef-owner Daisuke Nomura of Sougo Shojin restaurant in Roppongi, Tokyo, will be coming to San Francisco with his team from Japan. He is a fifth-generation shojin ryori chef, so this is a very special experience. Izakaya Rintaro will be hosting and serving his eight-course menu with a sake pairing. \u003c/p>\n\u003cp>The draft menu Nomura-san will be cooking (subject to change to local ingredient availability) includes:\u003c/p>\n\u003cp>\u003cstrong>ZENSAI (appetizer)\u003c/strong>\u003c/p>\n\u003cli>Gypsy pepper, eggplant, corn, and fig with sesame vinegar\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>OWAN (soup)\u003c/strong> \u003c/p>\n\u003cli>Soup with Hikari farm edamame and fried mochi rice cake\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>HASSUN (assorted side dishes)\u003c/strong>\u003c/p>\n\u003cli>Brentwood corn kakiage tempura\u003c/li>\n\u003cli>Senbei rice cracker\u003c/li>\n\u003cli>Summer roll with Megumi natto, maitake mushroom, and avocado\u003c/li>\n\u003cli>Grilled green pepper and California myoga buds with ginger-soy sauce\u003c/li>\n\u003cli>Rintaro tofu with miso\u003c/li>\n\u003cli>Woodleaf Farm peach with rich tofu-sesame sauce\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>NIMONO (cooked dish)\u003c/strong> \u003c/p>\n\u003cli>Fried Wadaman sesame tofu with rich sauce and chives\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>SAKANA (small dish to enjoy with sake)\u003c/strong>\u003c/p>\n\u003cli>Chilled Japanese eggplant “noodles” with ginger and soy sauce\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>OSHOKUJI (rice dish)\u003c/strong> \u003c/p>\n\u003cli>Scattered ten-bara sushi with maitake, nori, and konbu\u003c/li>\n\u003cli>Seasoned fried tofu inari sushi roll\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>OSHOKUJI (noodle dish)\u003c/strong>\u003c/p>\n\u003cli>Rintaro hand-rolled udon with Meiji soy milk and green yuzu\u003c/li>\n\u003cp>\u003cbr>\n\u003cstrong>DESSERT\u003c/strong> \u003c/p>\n\u003cli>Kabocha squash and coconut milk custard\u003c/li>\n\u003cp>\u003cbr>\nIf you can’t attend, mark your calendar for September 6–8, when master Kanji Nakatani of Soba Ra in Saitama, Japan, will be joining chef Sylvan Brackett in the kitchen. \u003c/p>\n\u003ch2>We All Scream for Free Ice Cream\u003c/h2>\n\u003cp>\u003cb>\u003ca>Smitten Ice Cream\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1URVC7VhkgE2\">2268 Chestnut St., San Francisco\u003c/a>\u003cbr>\nThursday, August 9, 8pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_130010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Brrr-Process-Chocolate-20160519_Smitten-733_%C2%A9AudreyMa-e1533579373684.jpg\" alt=\"Get a free scoop of Smitten chocolate ganache on August 9.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130010\">\u003cfigcaption class=\"wp-caption-text\">Get a free scoop of Smitten chocolate ganache on August 9. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I think most of us would agree that three great words together are “free ice cream,” and, if you concur, then you’ll want to come by Smitten Ice Cream in the Marina the evening of Thursday, August 9. From 8pm–10pm, they will be serving their new chocolate ganache ice cream, made with 61% Guittard cacao. The first 100 scoops are complimentary, and the first 100 guests also get a goodie bag with gifts from Smitten, Guittard, and Equator Coffee, so come early! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you miss the free scoop action, it’s $5 for a small (two scoops) and $6 for a regular (three scoops). They are also cooking up exclusive, one-night-only sweet treats featuring Guittard artisan chocolate and coffee drinks from their friends at Equator Coffee. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Drinks to Drink When You’re Not Drinking",
"title": "5 Drinks to Drink When You’re Not Drinking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Whether you're trying to cut out alcohol from your diet for health reasons or are sober and just don't drink, period, grabbing a drink with friends after work can be tough when everyone else is cheers-ing a full glass of booze right in front of your face. \u003c/p>\n\u003cp>That's why we've pulled together a list of low or no-proof concoctions so that you can still partake in the after-work and weekend festivities. Don't worry, we've also pulled some regularly proofed cocktails too for when you might want that drink after a particularly stressful day in the office. \u003c/p>\n\u003cp>Low-proof drinks aren't anything new to the Bay Area. They showed up years ago, particularly on restaurant drink and bar menus to satisfy diners' desires to indulge in a drink without having to worry about the impending buzz, feeling of fullness, and the possible distortion of their palettes during a meal. \u003c/p>\n\u003cp>Presently, establishments continue to take advantage of fortified wines and unfortified drinks as well as newly developed non-alcoholic distilled spirits to lower a drink's proof without sacrificing on flavor. Knowing that, we say drink up, and clink your glasses to more cocktails with all the flavor and none of the hangover. \u003c/p>\n\u003ch2>Spice and Everything Nice\u003c/h2>\n\u003cp>\u003ca href=\"http://truelaurelsf.com/\">True Laurel\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/True+Laurel/@37.7595126,-122.411448,15z/data=!4m5!3m4!1s0x0:0x654f83ac573dce90!8m2!3d37.7595126!4d-122.411448\">753 Alabama St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg\" alt=\"Pear vinegar and chamomile are also mixed into the Spice and Everything Nice\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pear vinegar and chamomile are mixed into the Spice and Everything Nice. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True Laurel’s bar manager, Nicolas Torres takes advantage of Seedlip, a distilled non-alcoholic spirit, to make the Spice and Everything Nice. Based in the United Kingdom, Seedlip is starting to make its presence known in the United States via burgeoning markets in Los Angeles, New York, and, of course, San Francisco. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The True Laurel libation uses Seedlip Spice, a variation of the non-alcoholic spirit that has flavor profiles of allspice, cardamom, and citrus. With the Seedlip, Torres mixes pink peppercorn, chamomile, pear vinegar, and aromatic bitters, making for a very herb and spice-forward drinking. It feels like you’re almost sipping on a spiced tea. Seedlip is also calorie- and sugar-free, so you'll be hard-pressed to find reasons to not order more than just one of the Spice and Everything Nice. \u003c/p>\n\u003cp>While True Laurel offers just one Seedlip cocktail, other bars in the Bay, including Zuni Cafe and Blind Tiger and Plum Bar in Oakland, also serve Seedlip-cocktails.\u003c/p>\n\u003cp>For those occasions that call for a little added alcoholic-spirit, go for the West Coast Bounty, made with grapefruit wine, pear brandy, raspberry, and gin. \u003c/p>\n\u003cfigure id=\"attachment_129993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/West-Coast-Bounty.jpg\" alt=\"True Laurel's West Coast Bounty \" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Laurel's West Coast Bounty \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tarragon\u003c/h2>\n\u003cp>\u003ca href=\"https://www.loc8nearme.com/california/san-francisco/abv/4889283/\">ABV\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/ABV/@37.7650002,-122.4257716,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e220ceb321f:0x289a2c0b0b0cf195!8m2!3d37.7650002!4d-122.4235829\">3174 16th St, San Francisco, CA 94103\u003c/a>\u003c/p>\n\u003cp>San Francisco Mission favorite ABV has got your bases covered with the 0% ABV section of its menu. With four options to sate your no-proof drink cravings, the Tarragon is highly recommended (and is highly Instagrammable thanks to its picture-worthy green hue).\u003c/p>\n\u003cfigure id=\"attachment_129992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg\" alt=\"The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Tarragon is a simple drink with just three ingredients: tarragon syrup, lemon, and soda. Although simple, it’s still a really flavorful and balanced drink and is perfect for some of these unseasonably (and weirdly) hot days we've been having this year. And since its booze-free, maybe you can indulge in some of ABV's food menu--maybe a burger and octopus to go along with that Tarragon?\u003c/p>\n\u003cp>If you’re interested in ABV’s normal cocktail menu, we say try their Pink Flamingo cocktail. It's equally tasty and just as Instagrammable. It's a fruit-forward mix of Rhum Agricole, lime, pineapple, Tiki-Tivo (a house blend of aperitivos), and absinthe.\u003c/p>\n\u003cfigure id=\"attachment_129989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg\" alt=\"The Pink Flamingo uses Rhum Agricole and house-made aperitivos\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pink Flamingo uses Rhum Agricole and house-made aperitivos \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The PJ\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alsplacesf.com/\">AL’s Place\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Al's+Place/@37.7490506,-122.4223253,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e416c7ac8cd:0xa09dbf32dadac3e8!8m2!3d37.7490506!4d-122.4201366\">1499 Valencia St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cp>Named \u003ca href=\"https://www.bonappetit.com/restaurants-travel/best-new-restaurants/slideshow/hot-10-slideshow\">Best New Restaurant\u003c/a> in 2015 by Bon Appetit Magazine, AL’s Place continues to be a super popular destination for locals and tourists alike. Part of that draw, if it isn’t already, is the restaurant’s creative take on its drink menu. \u003c/p>\n\u003cp>Helmed by bar director, Kyle Greffin, the AL's Place cocktails are heavily influenced by the food menu and what ingredients are being used in the kitchen-- in some instances, what's going to be thrown out. \u003c/p>\n\u003cfigure id=\"attachment_129990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg\" alt=\"The PJ is made using a housemade umeshu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PJ is made using a housemade umeshu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take \"The PJ\" for instance. Named for Peter Jacobsen, one of the restaurant's farmers, the PJ uses a sochu (a Japanese distilled beverage usually derived from ingredients like rice or barley) that is infused with sugar and unripe peaches that had naturally fallen--all given to the restaurant by Peter. Greffin says that the PJ is an example of the restaurant's attitude towards not wasting \"otherwise undesirable\" produce. \u003c/p>\n\u003cp>The PJ is just one in a pretty extensive list of all low-proof cocktails. Highly recommended as well are the Japanese Julep that uses hojicha tea and a mix of herbs to mimic the flavor of bourbon; and the Rose (named for another of the restaurant's farmers) that uses Amaro and Cocchi Americano. \u003c/p>\n\u003cfigure id=\"attachment_129984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg\" alt=\"Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg\" alt=\"The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If these cocktails don't do it for you, don't worry, AL's Place also has a good selection of wine and beer. \u003c/p>\n\u003ch2>Abella\u003c/h2>\n\u003cp>\u003ca href=\"https://www.richtablesf.com/\">Rich Table\u003c/a> / \u003ca>199 Gough St, San Francisco, CA 94102\u003c/a>\u003c/p>\n\u003cp>The Abella from Rich Table is a light and refreshing fruit-forward cocktail that achieves its low-proof status by using Lillet Blanc (a wine-based aperitif).\u003c/p>\n\u003cfigure id=\"attachment_129987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg\" alt=\"The Abella is low proof with the use of Lillet Blanc\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129987\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Abella is low proof with the use of Lillet Blanc. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh strawberry halves are blended with a little bit of sugar and water to make a puree that the rest of the drink is built upon. Layered with the strawberry is Lillet Blanc and a sparkling yuzu soda called Kimino, which is sourced straight from Japan. The result is an easily sippable cocktail, either on its own or as something light to carry you through your meal. \u003c/p>\n\u003cp>For those looking for an equally unique but stiffer drink, the Husker is a great choice. Appropriately named for its use of corn, the Husker takes a strained corn, lemon verbena stalks, and cayenne pepper blend and pairs it with tequila, corn syrup, and lemon. It’s then finished off over some ice.\u003c/p>\n\u003cfigure id=\"attachment_129986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg\" alt=\"Tequila is the main spirit in the Husker cocktail\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tequila is the main spirit in the Husker cocktail. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Nanazake\u003c/h2>\n\u003cp>\u003ca href=\"https://www.rokaakor.com/san-francisco/\">Roka Akor\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Roka+Akor+%7C+San+Francisco/@37.7965376,-122.4060512,17z/data=!3m1!4b1!4m5!3m4!1s0x808580f52fc9c18d:0xdf853b5d4993a8b7!8m2!3d37.7965376!4d-122.4038625\">801 Montgomery St, San Francisco, CA 94133\u003c/a>\u003c/p>\n\u003cp>With a very robust cocktail program, it shouldn’t be much of a surprise that Roka Akor has a solid showing of lower proofed cocktails.\u003c/p>\n\u003cp>The Nanazake is a great example. The drink can be explained as a low-proof banana bread in a glass. The main component of the Nanazake is a banana and cinnamon-infused sake that is mixed with Blanc Vermouth and walnut aroma and garnished with a pecan. The Nanazake cocktail is an enjoyable experience for both your nose and your taste buds. \u003c/p>\n\u003cfigure id=\"attachment_129988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg\" alt=\"The Nanazaka uses banana-bread infused sake\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Nanazaka uses banana-bread infused sake. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Sword and Samurai is good for more adventurous drinkers. The drink uses Suntory Whisky with an interesting mix of green tea, lemongrass-honey syrup, fresh yuzu, fresh lemon, and is topped with a charred orange slice. With a mix of whiskey, fresh herbs, and citrus, the drink is smoky yet herbaceous.\u003c/p>\n\u003cfigure id=\"attachment_129991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg\" alt=\"The Sword and Samurai is garnished with a charred slice of orange\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sword and Samurai is garnished with a charred slice of orange. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "129981 https://ww2.kqed.org/bayareabites/?p=129981",
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"excerpt": "There's plenty of reasons to not indulge in booze, but no matter your reason, here are some drinks that you can still have during a fun night out.",
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"description": "There's plenty of reasons to not indulge in booze, but no matter your reason, here are some drinks that you can still have during a fun night out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you're trying to cut out alcohol from your diet for health reasons or are sober and just don't drink, period, grabbing a drink with friends after work can be tough when everyone else is cheers-ing a full glass of booze right in front of your face. \u003c/p>\n\u003cp>That's why we've pulled together a list of low or no-proof concoctions so that you can still partake in the after-work and weekend festivities. Don't worry, we've also pulled some regularly proofed cocktails too for when you might want that drink after a particularly stressful day in the office. \u003c/p>\n\u003cp>Low-proof drinks aren't anything new to the Bay Area. They showed up years ago, particularly on restaurant drink and bar menus to satisfy diners' desires to indulge in a drink without having to worry about the impending buzz, feeling of fullness, and the possible distortion of their palettes during a meal. \u003c/p>\n\u003cp>Presently, establishments continue to take advantage of fortified wines and unfortified drinks as well as newly developed non-alcoholic distilled spirits to lower a drink's proof without sacrificing on flavor. Knowing that, we say drink up, and clink your glasses to more cocktails with all the flavor and none of the hangover. \u003c/p>\n\u003ch2>Spice and Everything Nice\u003c/h2>\n\u003cp>\u003ca href=\"http://truelaurelsf.com/\">True Laurel\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/True+Laurel/@37.7595126,-122.411448,15z/data=!4m5!3m4!1s0x0:0x654f83ac573dce90!8m2!3d37.7595126!4d-122.411448\">753 Alabama St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg\" alt=\"Pear vinegar and chamomile are also mixed into the Spice and Everything Nice\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pear vinegar and chamomile are mixed into the Spice and Everything Nice. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True Laurel’s bar manager, Nicolas Torres takes advantage of Seedlip, a distilled non-alcoholic spirit, to make the Spice and Everything Nice. Based in the United Kingdom, Seedlip is starting to make its presence known in the United States via burgeoning markets in Los Angeles, New York, and, of course, San Francisco. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The True Laurel libation uses Seedlip Spice, a variation of the non-alcoholic spirit that has flavor profiles of allspice, cardamom, and citrus. With the Seedlip, Torres mixes pink peppercorn, chamomile, pear vinegar, and aromatic bitters, making for a very herb and spice-forward drinking. It feels like you’re almost sipping on a spiced tea. Seedlip is also calorie- and sugar-free, so you'll be hard-pressed to find reasons to not order more than just one of the Spice and Everything Nice. \u003c/p>\n\u003cp>While True Laurel offers just one Seedlip cocktail, other bars in the Bay, including Zuni Cafe and Blind Tiger and Plum Bar in Oakland, also serve Seedlip-cocktails.\u003c/p>\n\u003cp>For those occasions that call for a little added alcoholic-spirit, go for the West Coast Bounty, made with grapefruit wine, pear brandy, raspberry, and gin. \u003c/p>\n\u003cfigure id=\"attachment_129993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/West-Coast-Bounty.jpg\" alt=\"True Laurel's West Coast Bounty \" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Laurel's West Coast Bounty \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tarragon\u003c/h2>\n\u003cp>\u003ca href=\"https://www.loc8nearme.com/california/san-francisco/abv/4889283/\">ABV\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/ABV/@37.7650002,-122.4257716,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e220ceb321f:0x289a2c0b0b0cf195!8m2!3d37.7650002!4d-122.4235829\">3174 16th St, San Francisco, CA 94103\u003c/a>\u003c/p>\n\u003cp>San Francisco Mission favorite ABV has got your bases covered with the 0% ABV section of its menu. With four options to sate your no-proof drink cravings, the Tarragon is highly recommended (and is highly Instagrammable thanks to its picture-worthy green hue).\u003c/p>\n\u003cfigure id=\"attachment_129992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg\" alt=\"The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Tarragon is a simple drink with just three ingredients: tarragon syrup, lemon, and soda. Although simple, it’s still a really flavorful and balanced drink and is perfect for some of these unseasonably (and weirdly) hot days we've been having this year. And since its booze-free, maybe you can indulge in some of ABV's food menu--maybe a burger and octopus to go along with that Tarragon?\u003c/p>\n\u003cp>If you’re interested in ABV’s normal cocktail menu, we say try their Pink Flamingo cocktail. It's equally tasty and just as Instagrammable. It's a fruit-forward mix of Rhum Agricole, lime, pineapple, Tiki-Tivo (a house blend of aperitivos), and absinthe.\u003c/p>\n\u003cfigure id=\"attachment_129989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg\" alt=\"The Pink Flamingo uses Rhum Agricole and house-made aperitivos\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pink Flamingo uses Rhum Agricole and house-made aperitivos \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The PJ\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alsplacesf.com/\">AL’s Place\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Al's+Place/@37.7490506,-122.4223253,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e416c7ac8cd:0xa09dbf32dadac3e8!8m2!3d37.7490506!4d-122.4201366\">1499 Valencia St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cp>Named \u003ca href=\"https://www.bonappetit.com/restaurants-travel/best-new-restaurants/slideshow/hot-10-slideshow\">Best New Restaurant\u003c/a> in 2015 by Bon Appetit Magazine, AL’s Place continues to be a super popular destination for locals and tourists alike. Part of that draw, if it isn’t already, is the restaurant’s creative take on its drink menu. \u003c/p>\n\u003cp>Helmed by bar director, Kyle Greffin, the AL's Place cocktails are heavily influenced by the food menu and what ingredients are being used in the kitchen-- in some instances, what's going to be thrown out. \u003c/p>\n\u003cfigure id=\"attachment_129990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg\" alt=\"The PJ is made using a housemade umeshu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PJ is made using a housemade umeshu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take \"The PJ\" for instance. Named for Peter Jacobsen, one of the restaurant's farmers, the PJ uses a sochu (a Japanese distilled beverage usually derived from ingredients like rice or barley) that is infused with sugar and unripe peaches that had naturally fallen--all given to the restaurant by Peter. Greffin says that the PJ is an example of the restaurant's attitude towards not wasting \"otherwise undesirable\" produce. \u003c/p>\n\u003cp>The PJ is just one in a pretty extensive list of all low-proof cocktails. Highly recommended as well are the Japanese Julep that uses hojicha tea and a mix of herbs to mimic the flavor of bourbon; and the Rose (named for another of the restaurant's farmers) that uses Amaro and Cocchi Americano. \u003c/p>\n\u003cfigure id=\"attachment_129984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg\" alt=\"Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg\" alt=\"The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If these cocktails don't do it for you, don't worry, AL's Place also has a good selection of wine and beer. \u003c/p>\n\u003ch2>Abella\u003c/h2>\n\u003cp>\u003ca href=\"https://www.richtablesf.com/\">Rich Table\u003c/a> / \u003ca>199 Gough St, San Francisco, CA 94102\u003c/a>\u003c/p>\n\u003cp>The Abella from Rich Table is a light and refreshing fruit-forward cocktail that achieves its low-proof status by using Lillet Blanc (a wine-based aperitif).\u003c/p>\n\u003cfigure id=\"attachment_129987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg\" alt=\"The Abella is low proof with the use of Lillet Blanc\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129987\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Abella is low proof with the use of Lillet Blanc. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh strawberry halves are blended with a little bit of sugar and water to make a puree that the rest of the drink is built upon. Layered with the strawberry is Lillet Blanc and a sparkling yuzu soda called Kimino, which is sourced straight from Japan. The result is an easily sippable cocktail, either on its own or as something light to carry you through your meal. \u003c/p>\n\u003cp>For those looking for an equally unique but stiffer drink, the Husker is a great choice. Appropriately named for its use of corn, the Husker takes a strained corn, lemon verbena stalks, and cayenne pepper blend and pairs it with tequila, corn syrup, and lemon. It’s then finished off over some ice.\u003c/p>\n\u003cfigure id=\"attachment_129986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg\" alt=\"Tequila is the main spirit in the Husker cocktail\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tequila is the main spirit in the Husker cocktail. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Nanazake\u003c/h2>\n\u003cp>\u003ca href=\"https://www.rokaakor.com/san-francisco/\">Roka Akor\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Roka+Akor+%7C+San+Francisco/@37.7965376,-122.4060512,17z/data=!3m1!4b1!4m5!3m4!1s0x808580f52fc9c18d:0xdf853b5d4993a8b7!8m2!3d37.7965376!4d-122.4038625\">801 Montgomery St, San Francisco, CA 94133\u003c/a>\u003c/p>\n\u003cp>With a very robust cocktail program, it shouldn’t be much of a surprise that Roka Akor has a solid showing of lower proofed cocktails.\u003c/p>\n\u003cp>The Nanazake is a great example. The drink can be explained as a low-proof banana bread in a glass. The main component of the Nanazake is a banana and cinnamon-infused sake that is mixed with Blanc Vermouth and walnut aroma and garnished with a pecan. The Nanazake cocktail is an enjoyable experience for both your nose and your taste buds. \u003c/p>\n\u003cfigure id=\"attachment_129988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg\" alt=\"The Nanazaka uses banana-bread infused sake\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Nanazaka uses banana-bread infused sake. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Sword and Samurai is good for more adventurous drinkers. The drink uses Suntory Whisky with an interesting mix of green tea, lemongrass-honey syrup, fresh yuzu, fresh lemon, and is topped with a charred orange slice. With a mix of whiskey, fresh herbs, and citrus, the drink is smoky yet herbaceous.\u003c/p>\n\u003cfigure id=\"attachment_129991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg\" alt=\"The Sword and Samurai is garnished with a charred slice of orange\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sword and Samurai is garnished with a charred slice of orange. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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