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"bio": "Jesse Hirsch is the restaurant critic for the \u003cem>San Francisco Examiner\u003c/em>. Before that he has been a critic for the \u003cem>East Bay Express\u003c/em>, the editor of \u003cem>Edible Queens\u003c/em> magazine, and a freelancer for the \u003cem>New York Times, Wall Street Journal, San Francisco Chronicle, Wine and Spirits\u003c/em> magazine, and the \u003cem>Village Voice\u003c/em>.\r\nSince moving from NYC>SFO, Hirsch has joined a CSA, practices regular yoga, and barely uses his car horn. In short, he has undergone the type of Bay Area conversion that makes East Coasters feel smug. A theory – it’s possible Hirsch’s sharp edges have been blunted by an embarrassment of delicious food. Laugh away, oh ye cynics, while he Zens out on year-round produce, shrimp tacos, and everything al pastor. \r\n\u003cem>Full disclosure: Hirsch is goat cheese-averse.\u003c/em>",
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"disqusTitle": "Thumbs Up for Pizza and Small Plates at Deaf-Owned Mozzeria",
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"content": "\u003cp>For 4 months \u003ca href=\"http://www.mozzeria.com/\">Mozzeria\u003c/a>’s black-domed, wood-burning oven has been turning out bubbly, aromatic pizzas to the delight of their growing fan base. “Great Neapolitan pizza…awesome crust,” raved a recent \u003ca href=\"http://slice.seriouseats.com/archives/2012/03/san-francisco-ca-mozzeria.html\">review on Serious Eats’ Slice\u003c/a>.\u003c/p>\n\u003cp>Owners Melody and Russ Stein want to be known for their food -- innovative pizzas and inventive small plates -- and they definitely should be. Still, there’s no denying that a visit to Mozzeria, one of a handful of deaf-owned restaurants across the country, is a singular experience. This video serves up a closer look at their mix of traditional and creative Italian fare plus an interview with Melody and Russ (in ASL) about the significance of their restaurant to both deaf and hearing diners.\u003c/p>\n\u003cp>Any pizza’s crust is its defining element. Sixty to ninety seconds in Mozzeria’s sleek, imported Stefano Ferrara oven turns out a whisper-light, crispy, yet chewy wonder with a lightly charred bottom.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-pizza-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42064\" title=\"mozzeria prosciutto with wild arugula pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-pizza-new.jpg\" alt=\"mozzeria prosciutto with wild arugula pizza\" width=\"560\" height=\"456\">\u003c/a>\u003cbr>\n\u003cem>prosciutto with wild arugula\u003c/em>\u003c/p>\n\u003cp>Russ, the pizza perfectionist in the family, admits he has built a close relationship with his oven and learned to master its quirks and idiosyncrasies. Toppings add personality to the pie. And Mozzeria offers a range of personalities from playful to sophisticated, ($12-$18).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-asparagus-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42059\" title=\"mozzeria asparagus pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-asparagus-new.jpg\" alt=\"mozzeria asparagus pizza\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>roasted asparagus, garlic, blue cheese and truffle oil\u003c/em>\u003c/p>\n\u003cp>The simple Margherita allows the puffy, chewy crust to shine through, topped with mozzarella, olive oil and herbs. The roasted asparagus with garlic, blue cheese and truffle oil is delicate yet decadent. Other winners include caramelized onions with pancetta and goat cheese crowned by thick planks of eggplant.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-duck-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42061\" title=\"mozzeria duck pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-duck-new.jpg\" alt=\"mozzeria duck pizza\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>roasted duck, green onions and hoisin sauce\u003c/em>\u003c/p>\n\u003cp>The why-didn’t-anyone-think-of-this-before roast duck pizza with green onions and hoisin sauce (served only on Fridays) ties directly to Melody’s Chinese heritage.\u003c/p>\n\u003cp>As mentioned in a \u003ca title=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\" href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">post about Mozzeria I wrote\u003c/a> prior to its opening, the owners of this Mission eatery have food in their blood. Melody’s father owned restaurants in Hong Kong and later in San Francisco. Growing up in New York, Russ was a pizza addict from day one. They came up with their restaurant's name by combining “mozzarella” and “pizzeria.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/apps-mozz-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42056\" title=\"small plates mozzeria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/apps-mozz-new.jpg\" alt=\"small plates mozzeria\" width=\"560\" height=\"283\">\u003c/a>\u003cbr>\n\u003cem>roasted Japanese eggplant on crostini, beet salad\u003c/em>\u003c/p>\n\u003cp>Another influence from Melody’s Chinese heritage is the variety of small plates that change with the seasons. She hopes to encourage diners to share dishes and try new tastes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cheese-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42058\" title=\"mozzeria Humboldt fog and honey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cheese-new.jpg\" alt=\"mozzeria Humboldt fog and honey\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Humboldt fog and honey\u003c/em>\u003c/p>\n\u003cp>The small plates selection includes a variety of salumi and cheeses served simply, with crisp toast slices and an accent, such as a swirl of honey or a pair of candied orange peels. Roasted Japanese eggplant with ricotta on crostini demonstrates how impressive a couple of great ingredients, perfectly prepared, can be. Another great combination I tried was pickled pink and white cauliflower paired with paper-thin prosciutto.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-bar-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42060\" title=\"Mozzeria Bar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-bar-new.jpg\" alt=\"Mozzeria Bar\" width=\"560\" height=\"456\">\u003c/a>\u003cbr>\n\u003cem>Mozzeria Bar\u003c/em>\u003c/p>\n\u003cp>Their signature appetizer, the Mozzeria Bar, is a crowd pleaser with its crunchy panko coating and creamy melted mozzarella middle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-torchon-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42066\" title=\"mozzeria pork torchon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-torchon-new.jpg\" alt=\"mozzeria pork torchon\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>pork torchon, pickled cabbage, hot coppa\u003c/em>\u003c/p>\n\u003cp>A changing roster of daily specials illustrates Mozzeria's commitment to trying out new dishes: such as a crispy pork torchon atop pickled cabbage alongside hot coppa.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-gnocchi-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42062\" title=\"mozzeria gnocchi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-gnocchi-new.jpg\" alt=\"mozzeria gnocchi\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>gnocchi, Bolognese, ricotta\u003c/em>\u003c/p>\n\u003cp>The menu lists two pastas; Japanese Pumpkin Ravioli and house made Gnocchi, which delivered mouth-melting puffy clouds draped with savory Bolognese sauce, dotted with ricotta.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-salmon-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42065\" title=\"Mozzeria salmon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-salmon-new.jpg\" alt=\"Mozzeria salmon\" width=\"560\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>fish and fingerlings in salsa verde with fried capers\u003c/em>\u003c/p>\n\u003cp>My favorite small plate on several visits was the salmon and fingerling potatoes dressed with an intense salsa verde studded with deep fried capers. They have since upgraded to a more sustainable arctic char, using the same irresistible preparation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-limoncello-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42063\" title=\"mozzeria limoncello\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-limoncello-new.jpg\" alt=\"mozzeria limoncello\" width=\"560\" height=\"512\">\u003c/a>\u003cbr>\n\u003cem>Limoncello truffle\u003c/em>\u003c/p>\n\u003cp>Of the four desserts on the menu, two are standouts: the limoncello truffle, with its lemon gelato encrusted with crushed meringue, resembling a sweet futuristic planet and the velvety panna cotta topped with chopped hazelnuts and a balsamic splash .\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/brunch-mozz-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42057\" title=\"mozzeria brunch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/brunch-mozz-new.jpg\" alt=\"mozzeria brunch\" width=\"560\" height=\"316\">\u003c/a>\u003cbr>\n\u003cem>Bellini and Eggs Benedict pizza with eggplant\u003c/em>\u003c/p>\n\u003cp>Weekend brunch features standard breakfast fare, with occasional inspirations. I found their eggs benedict pizza a satisfying synergy (served with choice of eggplant, mushroom or prosciutto), made even better with a lemon raspberry bellini.\u003c/p>\n\u003cp>While Mozzeria proudly holds the distinction of being San Francisco’s first deaf-owned restaurant, the Steins prefer that the focus remains on their food. There is no posted sign to alert customers that many of the employees are deaf. Melody and Russ toyed with the idea of putting an explanatory sheet about Deaf culture in the menu or name tags on the servers identifying who was deaf or hearing, but dropped these as unnecessary. Basically, they believe, if patrons enter with an open mind, the communication will work itself out -- and it usually does.\u003c/p>\n\u003cp>This low-profile set-up stands in contrast to probably the first, and definitely the most famous deaf-run dining establishment in the world, \u003ca href=\"http://www.cafesignes.com/\">Café Signes\u003c/a> in Paris, which I visited shortly after its opening in 2003. The cafe's menu comes with an explanation of culturally appropriate tips -- in Deaf culture, not French culture -- for attracting your server's attention. The list is a great example of the universality of much of Deaf Culture* (the sign languages, by the way, are different in each country). A waving hand, a stomp on the floor, a slight tap on the arm, the toss of a light object within the visual field, instituting a chain of taps among neighbors around the room will all work as attention getting devices. But in the end, Cafe Signes installed small light signals at each table so diners need only flick a switch to get a refill of their coffee (oops, French waiters don't customarily refill coffee cups).\u003c/p>\n\u003cp>At Mozzeria, having servers who can all sign (regardless of their own hearing status) makes for an accessible “deaf-friendly” environment. It also carries side benefits for hearing diners. In many restaurants, attempting to get the server's attention for a simple glass of water can often feel like trying to flag down a racer at the Indy 500. Since the eyes are such an important part of Deaf culture, however, most deaf people are especially attuned to visual cues. I was thrilled to find that to attract my server’s attention at Mozzeria, even from the other end of the long narrow space, all I needed to do was to establish eye contact and raise a finger or even an eyebrow. Hearing customers also seem to appreciate the relatively low noise level which permits actual conversations with their tablemates. (Mozzeria's hearing employees do set background music nightly, but it is never overbearing).\u003c/p>\n\u003cp>While Mozzeria has become a new San Francisco must-visit-destination for deaf visitors from across America and around the world, both deaf and hearing diners probably care more about chowing down on some awesome pizza and all signs point to the fact that this is what you'll find at Mozzeria. In the end, it might not matter that much who made it all possible. Indeed, a recent Yelper (who failed to mention if he had been enjoying some of their well chosen beer on tap or glasses of Italian wine) didn’t even realize that the staff was mostly deaf, “thought they were just being all Italian, waving their arms around and such.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.mozzeria.com/\">Mozzeria\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/jcfxf\">Map\u003c/a>\u003cbr>\n3228 16th Street, San Francisco, CA 94103\u003cbr>\nPhone: (415) 489-0963\u003cbr>\nHours: Tuesday-Thursday 5:30pm-10pm, Friday-Sunday 5:30pm-11pm, Sat. and Sun. Brunch 11am-3pm, (Closed Mondays)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/MozzeriaSF\">@MozzeriaSF \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mozzeria\">Mozzeria\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>* For more information and resources about Deaf Culture visit \u003ca href=\"http://deafculturethat.com/\">Deaf Culture THAT\u003c/a> (Disclosure: this new website is a project of the author and her longtime collaborator, Dr. Thomas K. Holcomb).\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For 4 months \u003ca href=\"http://www.mozzeria.com/\">Mozzeria\u003c/a>’s black-domed, wood-burning oven has been turning out bubbly, aromatic pizzas to the delight of their growing fan base. “Great Neapolitan pizza…awesome crust,” raved a recent \u003ca href=\"http://slice.seriouseats.com/archives/2012/03/san-francisco-ca-mozzeria.html\">review on Serious Eats’ Slice\u003c/a>.\u003c/p>\n\u003cp>Owners Melody and Russ Stein want to be known for their food -- innovative pizzas and inventive small plates -- and they definitely should be. Still, there’s no denying that a visit to Mozzeria, one of a handful of deaf-owned restaurants across the country, is a singular experience. This video serves up a closer look at their mix of traditional and creative Italian fare plus an interview with Melody and Russ (in ASL) about the significance of their restaurant to both deaf and hearing diners.\u003c/p>\n\u003cp>Any pizza’s crust is its defining element. Sixty to ninety seconds in Mozzeria’s sleek, imported Stefano Ferrara oven turns out a whisper-light, crispy, yet chewy wonder with a lightly charred bottom.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-pizza-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42064\" title=\"mozzeria prosciutto with wild arugula pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-pizza-new.jpg\" alt=\"mozzeria prosciutto with wild arugula pizza\" width=\"560\" height=\"456\">\u003c/a>\u003cbr>\n\u003cem>prosciutto with wild arugula\u003c/em>\u003c/p>\n\u003cp>Russ, the pizza perfectionist in the family, admits he has built a close relationship with his oven and learned to master its quirks and idiosyncrasies. Toppings add personality to the pie. And Mozzeria offers a range of personalities from playful to sophisticated, ($12-$18).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-asparagus-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42059\" title=\"mozzeria asparagus pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-asparagus-new.jpg\" alt=\"mozzeria asparagus pizza\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>roasted asparagus, garlic, blue cheese and truffle oil\u003c/em>\u003c/p>\n\u003cp>The simple Margherita allows the puffy, chewy crust to shine through, topped with mozzarella, olive oil and herbs. The roasted asparagus with garlic, blue cheese and truffle oil is delicate yet decadent. Other winners include caramelized onions with pancetta and goat cheese crowned by thick planks of eggplant.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-duck-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42061\" title=\"mozzeria duck pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-duck-new.jpg\" alt=\"mozzeria duck pizza\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>roasted duck, green onions and hoisin sauce\u003c/em>\u003c/p>\n\u003cp>The why-didn’t-anyone-think-of-this-before roast duck pizza with green onions and hoisin sauce (served only on Fridays) ties directly to Melody’s Chinese heritage.\u003c/p>\n\u003cp>As mentioned in a \u003ca title=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\" href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">post about Mozzeria I wrote\u003c/a> prior to its opening, the owners of this Mission eatery have food in their blood. Melody’s father owned restaurants in Hong Kong and later in San Francisco. Growing up in New York, Russ was a pizza addict from day one. They came up with their restaurant's name by combining “mozzarella” and “pizzeria.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/apps-mozz-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42056\" title=\"small plates mozzeria\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/apps-mozz-new.jpg\" alt=\"small plates mozzeria\" width=\"560\" height=\"283\">\u003c/a>\u003cbr>\n\u003cem>roasted Japanese eggplant on crostini, beet salad\u003c/em>\u003c/p>\n\u003cp>Another influence from Melody’s Chinese heritage is the variety of small plates that change with the seasons. She hopes to encourage diners to share dishes and try new tastes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cheese-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42058\" title=\"mozzeria Humboldt fog and honey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cheese-new.jpg\" alt=\"mozzeria Humboldt fog and honey\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Humboldt fog and honey\u003c/em>\u003c/p>\n\u003cp>The small plates selection includes a variety of salumi and cheeses served simply, with crisp toast slices and an accent, such as a swirl of honey or a pair of candied orange peels. Roasted Japanese eggplant with ricotta on crostini demonstrates how impressive a couple of great ingredients, perfectly prepared, can be. Another great combination I tried was pickled pink and white cauliflower paired with paper-thin prosciutto.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-bar-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42060\" title=\"Mozzeria Bar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-bar-new.jpg\" alt=\"Mozzeria Bar\" width=\"560\" height=\"456\">\u003c/a>\u003cbr>\n\u003cem>Mozzeria Bar\u003c/em>\u003c/p>\n\u003cp>Their signature appetizer, the Mozzeria Bar, is a crowd pleaser with its crunchy panko coating and creamy melted mozzarella middle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-torchon-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42066\" title=\"mozzeria pork torchon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-torchon-new.jpg\" alt=\"mozzeria pork torchon\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>pork torchon, pickled cabbage, hot coppa\u003c/em>\u003c/p>\n\u003cp>A changing roster of daily specials illustrates Mozzeria's commitment to trying out new dishes: such as a crispy pork torchon atop pickled cabbage alongside hot coppa.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-gnocchi-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42062\" title=\"mozzeria gnocchi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-gnocchi-new.jpg\" alt=\"mozzeria gnocchi\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>gnocchi, Bolognese, ricotta\u003c/em>\u003c/p>\n\u003cp>The menu lists two pastas; Japanese Pumpkin Ravioli and house made Gnocchi, which delivered mouth-melting puffy clouds draped with savory Bolognese sauce, dotted with ricotta.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-salmon-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42065\" title=\"Mozzeria salmon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/MOZZ-salmon-new.jpg\" alt=\"Mozzeria salmon\" width=\"560\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>fish and fingerlings in salsa verde with fried capers\u003c/em>\u003c/p>\n\u003cp>My favorite small plate on several visits was the salmon and fingerling potatoes dressed with an intense salsa verde studded with deep fried capers. They have since upgraded to a more sustainable arctic char, using the same irresistible preparation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-limoncello-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42063\" title=\"mozzeria limoncello\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mozz-limoncello-new.jpg\" alt=\"mozzeria limoncello\" width=\"560\" height=\"512\">\u003c/a>\u003cbr>\n\u003cem>Limoncello truffle\u003c/em>\u003c/p>\n\u003cp>Of the four desserts on the menu, two are standouts: the limoncello truffle, with its lemon gelato encrusted with crushed meringue, resembling a sweet futuristic planet and the velvety panna cotta topped with chopped hazelnuts and a balsamic splash .\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/brunch-mozz-new.jpg\">\u003cimg class=\"alignnone size-full wp-image-42057\" title=\"mozzeria brunch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/brunch-mozz-new.jpg\" alt=\"mozzeria brunch\" width=\"560\" height=\"316\">\u003c/a>\u003cbr>\n\u003cem>Bellini and Eggs Benedict pizza with eggplant\u003c/em>\u003c/p>\n\u003cp>Weekend brunch features standard breakfast fare, with occasional inspirations. I found their eggs benedict pizza a satisfying synergy (served with choice of eggplant, mushroom or prosciutto), made even better with a lemon raspberry bellini.\u003c/p>\n\u003cp>While Mozzeria proudly holds the distinction of being San Francisco’s first deaf-owned restaurant, the Steins prefer that the focus remains on their food. There is no posted sign to alert customers that many of the employees are deaf. Melody and Russ toyed with the idea of putting an explanatory sheet about Deaf culture in the menu or name tags on the servers identifying who was deaf or hearing, but dropped these as unnecessary. Basically, they believe, if patrons enter with an open mind, the communication will work itself out -- and it usually does.\u003c/p>\n\u003cp>This low-profile set-up stands in contrast to probably the first, and definitely the most famous deaf-run dining establishment in the world, \u003ca href=\"http://www.cafesignes.com/\">Café Signes\u003c/a> in Paris, which I visited shortly after its opening in 2003. The cafe's menu comes with an explanation of culturally appropriate tips -- in Deaf culture, not French culture -- for attracting your server's attention. The list is a great example of the universality of much of Deaf Culture* (the sign languages, by the way, are different in each country). A waving hand, a stomp on the floor, a slight tap on the arm, the toss of a light object within the visual field, instituting a chain of taps among neighbors around the room will all work as attention getting devices. But in the end, Cafe Signes installed small light signals at each table so diners need only flick a switch to get a refill of their coffee (oops, French waiters don't customarily refill coffee cups).\u003c/p>\n\u003cp>At Mozzeria, having servers who can all sign (regardless of their own hearing status) makes for an accessible “deaf-friendly” environment. It also carries side benefits for hearing diners. In many restaurants, attempting to get the server's attention for a simple glass of water can often feel like trying to flag down a racer at the Indy 500. Since the eyes are such an important part of Deaf culture, however, most deaf people are especially attuned to visual cues. I was thrilled to find that to attract my server’s attention at Mozzeria, even from the other end of the long narrow space, all I needed to do was to establish eye contact and raise a finger or even an eyebrow. Hearing customers also seem to appreciate the relatively low noise level which permits actual conversations with their tablemates. (Mozzeria's hearing employees do set background music nightly, but it is never overbearing).\u003c/p>\n\u003cp>While Mozzeria has become a new San Francisco must-visit-destination for deaf visitors from across America and around the world, both deaf and hearing diners probably care more about chowing down on some awesome pizza and all signs point to the fact that this is what you'll find at Mozzeria. In the end, it might not matter that much who made it all possible. Indeed, a recent Yelper (who failed to mention if he had been enjoying some of their well chosen beer on tap or glasses of Italian wine) didn’t even realize that the staff was mostly deaf, “thought they were just being all Italian, waving their arms around and such.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.mozzeria.com/\">Mozzeria\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/jcfxf\">Map\u003c/a>\u003cbr>\n3228 16th Street, San Francisco, CA 94103\u003cbr>\nPhone: (415) 489-0963\u003cbr>\nHours: Tuesday-Thursday 5:30pm-10pm, Friday-Sunday 5:30pm-11pm, Sat. and Sun. Brunch 11am-3pm, (Closed Mondays)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/MozzeriaSF\">@MozzeriaSF \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mozzeria\">Mozzeria\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>* For more information and resources about Deaf Culture visit \u003ca href=\"http://deafculturethat.com/\">Deaf Culture THAT\u003c/a> (Disclosure: this new website is a project of the author and her longtime collaborator, Dr. Thomas K. Holcomb).\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Alicia Jenish’s Misfit Dinners, Mentors and Bay Area Food Favorites ",
"title": "Chef Alicia Jenish’s Misfit Dinners, Mentors and Bay Area Food Favorites ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\" alt=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" title=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-42013\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/chefjenish\">Alicia Jenish\u003c/a>, 34, has been the executive chef of \u003ca href=\"http://www.grandcafe-sf.com/\">Grand Cafe\u003c/a>, the Union Square modern French brasserie, since late last year. \u003c/p>\n\u003cp>Jenish’s food is both rustic and refined and popular menu mainstays like bouillabaisse, flatbread and steak tartare show off her culinary finesse. Healthy dishes show up as well: black kale salad or garbanzo and black lentil fritters with tahini yogurt sauce (see recipe below) are reminiscent of falafel. \u003c/p>\n\u003cp>The chef also brings charcuterie and whole beast “head to tail” dining to Grand Cafe, where she has more adventurous dishes that are rooted in centuries-old French tradition. Her whole beast dinner menus are an homage to “\u003ca href=\"http://www.grandcafe-sf.com/\">animal misfits\u003c/a>” that include goat, rabbit and lamb. For a recent misfit dinner, goat from \u003ca href=\"http://www.mccormackranch.com/goat.php\">McCormack Ranch\u003c/a> turned into goat sugo over house-made pasta, goat tartare and grilled goat chops. All of the misfit dishes are available a la carte, and the \u003ca href=\"http://www.grandcafe-sf.com/files/pdf/media_160.pdf\">misfit dinner\u003c/a> runs \u003cstrong>Thursday, April 19 through Sunday, April 22\u003c/strong>. The rabbit is from Anderson Avilla and rillette, charcuterie and rabbit ballotine are all in this misfit mix. \u003c/p>\n\u003cp>Jenish was raised in Cleveland and Tucson, and said that she went into cooking because she’s loved it since she was a little girl. “It’s the only job I’ve ever had. I fell in love and stuck with it.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before landing at the Grand Cafe, she was the opening chef for \u003ca href=\"http://www.revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a> in Berkeley, where her head-to-tail dishes were well received. Earlier stints include working with \u003ca href=\"http://charlesphan.com/\">Charles Phan\u003c/a> and Loretta Keller at the Academy of Science museum, and for Phan’s Out the Door Westfield. She was the executive sous chef of \u003ca href=\"http://larkcreek.com/larkcreek_steak/index.html\">Lark Creek Steak\u003c/a>, and chef de cuisine for Robert Cubberly at Le Petit Robert for over four years. She has traveled, cooked and eaten her way through Italy, France and Spain and worked as a butcher at Marsha McBride’s \u003ca href=\"http://caferouge.net/site/\">Café Rouge\u003c/a> in Berkeley, where she mastered charcuterie. Jenish graduated at the top of her class from The Culinary Institute of America in 1999. Jenish was interviewed for Bay Area Bites via phone and email interview. \u003c/p>\n\u003cp>\u003cstrong>Why are you doing the misfit menus? Tell us more.\u003c/strong>\u003cbr>\nI like to stay creative, step out of the box and have fun! We’ve had a really good response to the misfit dinners. People came in specifically for misfit dishes, and the goat tartare was hugely popular. I love goat tartare and lamb tartare but was surprised at how quickly the orders flew out of the kitchen and sold out.\u003c/p>\n\u003cp>For the rabbit misfit dinner, I really like to do rabbit ballotine. I have done a lot of it throughout my career. The rabbit sugo was something new. \u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.coco500.com/\">Loretta Keller\u003c/a>, Charles Phan, Robert Cubberly, \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> and \u003ca href=\"http://www.janos.com/chef-janos/\">Janos Wilder\u003c/a>. Charles is always tough to catch which is why he’s the infamous spotted owl. When I worked for him, a friend of mine and I used to say to each other, “I saw him! Hey!” like you would with a spotted owl. \u003c/p>\n\u003cp>With Robert, I will call him. He’s old school. I can text Chris. I started as an intern at Janos and still talk to him when I go home. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haightstreetmarket.com/\">Haight Street Market\u003c/a>: their produce and wine selection are really awesome. For wine, they have an inexpensive unique selection. Their deli is good, too. It’s totally family run, and you see the grandkids there and it’s packed. They have the best BLT. It’s a ten minute walk from where I live in the panhandle.\u003c/p>\n\u003cp>Civic Center Farmers' Market: I go there for Tuesday's \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, for pork belly and spicy chicken bao from \u003ca href=\"https://www.facebook.com/ChairmanBao\">Chairman Bao\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley Farmers' Market\u003c/a>: such a nice selection, and it’s not as popular as other markets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>: any pasta they have on the menu. They make the best soups!\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>: their little fried fish and pork chop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw BBQ\u003c/a>: the best ribs in SF! It’s my friend Edward’s spot. We worked together at Le Petit Robert. They have a cocktail called the Safe Word (laughs). \u003c/p>\n\u003cp>\u003cstrong> What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy mom and I love to make cioppino together. My mom’s a really good cook who loves Julia Child. She lived in France for year. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nCheese! The higher fat the better! I’ll take any cheese with triple cream, and really go for it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo560.jpg\" alt=\"Garbanzo\" title=\"Garbanzo\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-42015\">\u003c/a>\u003cbr>\n\u003cem>Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/em>\u003c/p>\n\u003cp>Chef Jenish created garbanzo and black lentil fritters because \"I really like garbanzo flour and black lentils. The dish is gluten-free, which we have a huge demand for.\" \u003c/p>\n\u003cp>\u003cstrong>Recipe: Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 12, 3\" triangles\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 gallon water\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n2 pounds chickpea flour\u003cbr>\n4 tablespoons garlic, chopped\u003cbr>\n1/4 cup sesame seeds, toasted\u003cbr>\n2 teaspoons cumin, toasted and ground\u003cbr>\n1 cup parsley, chopped\u003cbr>\n2 cups black lentils, cooked\u003cbr>\nsalt to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small saute pan, cook the garlic in a little oil until golden brown. Cool.\u003c/p>\n\u003cp>Lightly oil two half sheet pans and set aside.\u003c/p>\n\u003cp>In a small pot, combine the water, chickpea flour, extra virgin olive oil and a pinch of salt. Bring to a boil, whisking constantly. When the mixture thickens, add all the remaining ingredients. Immediately pour onto prepared pans and smooth evenly. Cool completely before cutting.\u003c/p>\n\u003cp>\u003cstrong>Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n32 ounces Greek yogurt\u003cbr>\n4 tablespoons tahini\u003cbr>\n2 teaspoons garlic, rasped (using a microplane)\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n1/4 cup water\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nWhisk all ingredients together and serve with fritters.\u003c/p>\n\n",
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"excerpt": "Mary Ladd profiles Grand Café executive chef Alicia Jenish, who is cooking up misfit dinners that include goat, lamb and rabbit dishes. Jenish shares who her cooking mentors are and why she calls Charles Phan “the Spotted Owl.”",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_GrandCafe_Chefphoto300.jpg\" alt=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" title=\"Alicia Jenish at Grand Cafe. Photo courtesy Grand Cafe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-42013\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/chefjenish\">Alicia Jenish\u003c/a>, 34, has been the executive chef of \u003ca href=\"http://www.grandcafe-sf.com/\">Grand Cafe\u003c/a>, the Union Square modern French brasserie, since late last year. \u003c/p>\n\u003cp>Jenish’s food is both rustic and refined and popular menu mainstays like bouillabaisse, flatbread and steak tartare show off her culinary finesse. Healthy dishes show up as well: black kale salad or garbanzo and black lentil fritters with tahini yogurt sauce (see recipe below) are reminiscent of falafel. \u003c/p>\n\u003cp>The chef also brings charcuterie and whole beast “head to tail” dining to Grand Cafe, where she has more adventurous dishes that are rooted in centuries-old French tradition. Her whole beast dinner menus are an homage to “\u003ca href=\"http://www.grandcafe-sf.com/\">animal misfits\u003c/a>” that include goat, rabbit and lamb. For a recent misfit dinner, goat from \u003ca href=\"http://www.mccormackranch.com/goat.php\">McCormack Ranch\u003c/a> turned into goat sugo over house-made pasta, goat tartare and grilled goat chops. All of the misfit dishes are available a la carte, and the \u003ca href=\"http://www.grandcafe-sf.com/files/pdf/media_160.pdf\">misfit dinner\u003c/a> runs \u003cstrong>Thursday, April 19 through Sunday, April 22\u003c/strong>. The rabbit is from Anderson Avilla and rillette, charcuterie and rabbit ballotine are all in this misfit mix. \u003c/p>\n\u003cp>Jenish was raised in Cleveland and Tucson, and said that she went into cooking because she’s loved it since she was a little girl. “It’s the only job I’ve ever had. I fell in love and stuck with it.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before landing at the Grand Cafe, she was the opening chef for \u003ca href=\"http://www.revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a> in Berkeley, where her head-to-tail dishes were well received. Earlier stints include working with \u003ca href=\"http://charlesphan.com/\">Charles Phan\u003c/a> and Loretta Keller at the Academy of Science museum, and for Phan’s Out the Door Westfield. She was the executive sous chef of \u003ca href=\"http://larkcreek.com/larkcreek_steak/index.html\">Lark Creek Steak\u003c/a>, and chef de cuisine for Robert Cubberly at Le Petit Robert for over four years. She has traveled, cooked and eaten her way through Italy, France and Spain and worked as a butcher at Marsha McBride’s \u003ca href=\"http://caferouge.net/site/\">Café Rouge\u003c/a> in Berkeley, where she mastered charcuterie. Jenish graduated at the top of her class from The Culinary Institute of America in 1999. Jenish was interviewed for Bay Area Bites via phone and email interview. \u003c/p>\n\u003cp>\u003cstrong>Why are you doing the misfit menus? Tell us more.\u003c/strong>\u003cbr>\nI like to stay creative, step out of the box and have fun! We’ve had a really good response to the misfit dinners. People came in specifically for misfit dishes, and the goat tartare was hugely popular. I love goat tartare and lamb tartare but was surprised at how quickly the orders flew out of the kitchen and sold out.\u003c/p>\n\u003cp>For the rabbit misfit dinner, I really like to do rabbit ballotine. I have done a lot of it throughout my career. The rabbit sugo was something new. \u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.coco500.com/\">Loretta Keller\u003c/a>, Charles Phan, Robert Cubberly, \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> and \u003ca href=\"http://www.janos.com/chef-janos/\">Janos Wilder\u003c/a>. Charles is always tough to catch which is why he’s the infamous spotted owl. When I worked for him, a friend of mine and I used to say to each other, “I saw him! Hey!” like you would with a spotted owl. \u003c/p>\n\u003cp>With Robert, I will call him. He’s old school. I can text Chris. I started as an intern at Janos and still talk to him when I go home. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haightstreetmarket.com/\">Haight Street Market\u003c/a>: their produce and wine selection are really awesome. For wine, they have an inexpensive unique selection. Their deli is good, too. It’s totally family run, and you see the grandkids there and it’s packed. They have the best BLT. It’s a ten minute walk from where I live in the panhandle.\u003c/p>\n\u003cp>Civic Center Farmers' Market: I go there for Tuesday's \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, for pork belly and spicy chicken bao from \u003ca href=\"https://www.facebook.com/ChairmanBao\">Chairman Bao\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.noevalleyfarmersmarket.com/\">Noe Valley Farmers' Market\u003c/a>: such a nice selection, and it’s not as popular as other markets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a>: any pasta they have on the menu. They make the best soups!\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>: their little fried fish and pork chop.\u003c/p>\n\u003cp>\u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw BBQ\u003c/a>: the best ribs in SF! It’s my friend Edward’s spot. We worked together at Le Petit Robert. They have a cocktail called the Safe Word (laughs). \u003c/p>\n\u003cp>\u003cstrong> What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy mom and I love to make cioppino together. My mom’s a really good cook who loves Julia Child. She lived in France for year. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nCheese! The higher fat the better! I’ll take any cheese with triple cream, and really go for it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Jenish_Garbanzo560.jpg\" alt=\"Garbanzo\" title=\"Garbanzo\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-42015\">\u003c/a>\u003cbr>\n\u003cem>Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/em>\u003c/p>\n\u003cp>Chef Jenish created garbanzo and black lentil fritters because \"I really like garbanzo flour and black lentils. The dish is gluten-free, which we have a huge demand for.\" \u003c/p>\n\u003cp>\u003cstrong>Recipe: Garbanzo and Black Lentil Fritters with Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 12, 3\" triangles\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 gallon water\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n2 pounds chickpea flour\u003cbr>\n4 tablespoons garlic, chopped\u003cbr>\n1/4 cup sesame seeds, toasted\u003cbr>\n2 teaspoons cumin, toasted and ground\u003cbr>\n1 cup parsley, chopped\u003cbr>\n2 cups black lentils, cooked\u003cbr>\nsalt to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small saute pan, cook the garlic in a little oil until golden brown. Cool.\u003c/p>\n\u003cp>Lightly oil two half sheet pans and set aside.\u003c/p>\n\u003cp>In a small pot, combine the water, chickpea flour, extra virgin olive oil and a pinch of salt. Bring to a boil, whisking constantly. When the mixture thickens, add all the remaining ingredients. Immediately pour onto prepared pans and smooth evenly. Cool completely before cutting.\u003c/p>\n\u003cp>\u003cstrong>Tahini Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n32 ounces Greek yogurt\u003cbr>\n4 tablespoons tahini\u003cbr>\n2 teaspoons garlic, rasped (using a microplane)\u003cbr>\n2 tablespoons lemon juice\u003cbr>\n1/4 cup extra virgin olive oil\u003cbr>\n1/4 cup water\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nWhisk all ingredients together and serve with fritters.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Shared Kitchen, Cafe, and Community Space: Coming Soon?",
"title": "Gluten-Free Shared Kitchen, Cafe, and Community Space: Coming Soon?",
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"content": "\u003cp>Once considered obscure and faddish, the gluten-free diet has gained significant traction as a valid and respectable lifestyle choice. Just this year, Thomas Keller has released a \u003ca href=\"http://cup4cup.com/\">gluten-free flour\u003c/a>, and Barbara Kafka’s gluten-free cookbook, \u003ca href=\"http://www.workman.com/products/9781579653941/\">The Intolerant Gourmet\u003c/a>, was nominated for a James Beard award. The movement is even on the brink of hitting Main Street America; Subway has entered \u003ca href=\"http://www.qsrweb.com/article/183399/Subway-expands-gluten-free-test\">final stages of testing\u003c/a> on their gluten-free bread, and Domino's Pizza has started making gluten-free crusts in select markets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-Shifnadel560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-Shifnadel560.jpg\" alt=\"Simone Shifnadel. Photo: Matthew Franco\" title=\"Simone Shifnadel. Photo: Matthew Franco\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41966\">\u003c/a>\u003cbr>\n\u003cem>Simone Shifnadel. Photo: Matthew Franco\u003c/em>\u003c/p>\n\u003cp>In the midst of this dietary zeitgeist, enter caterer and former chef Simone Shifnadel, a gluten-free advocate with big dreams. She recently launched a $30,000 Kickstarter campaign to create \u003ca href=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran\">Zenbelly Kitchen\u003c/a>, a gluten-free shared kitchen, café, and community space. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/zenbellylogoGlutenFree300.jpg\" alt=\"zenbelly kitchen: gluten-free incubator kitchen\" title=\"zenbelly kitchen: gluten-free incubator kitchen\" width=\"300\" height=\"252\" class=\"alignleft size-full wp-image-41967\">\u003c/a>Shifnadel runs \u003ca href=\"http://www.zenbellycatering.com/\">Zenbelly Catering\u003c/a>, a San Francisco-based company with a focus on organic produce, grass-fed meat, and wild-caught fish. Zenbelly also caters to people with special dietary needs, notably celiacs. Shifnadel suffers from a mild version of \u003ca href=\"http://www.celiac.com/\">celiac disease\u003c/a>, and she has tried to weed gluten out of her life as much as possible. \u003c/p>\n\u003cp>Zenbelly currently operates out of a shared kitchen space in Hunter’s Point called \u003ca href=\"http://www.eclecticcookery.com/\">Eclectic Cookery\u003c/a>. She calls it a great place to work, but aspires for something better. Rather than disconnected cooks and food artisans punching a clock on a neutral, generic kitchen area, she envisions a true community. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She has already fielded a lot of interest from local cooks, including the proprietor of the gluten-free bread bike delivery service \u003ca href=\"http://www.breadsrsly.com/\">Bread Srsly\u003c/a>, an entrepreneur who’s in the process of creating a Paleo diet food truck called \u003ca href=\"https://twitter.com/#!/cleaneatssf\">CleanEats\u003c/a>, and a woman who bakes gluten-free naan and other international breads. Shifnadel loves the idea of sharing a kitchen with all these like-minded food artisans, collaborating and building morale.\u003c/p>\n\u003cp>Community aside, there is a practical reason for gluten-free craftsmen to share a kitchen. Shifnadel says “\u003ca href=\"http://www.fsis.usda.gov/Factsheets/Be_Smart_Keep_Foods_Apart/index.asp\">cross-contamination\u003c/a>” is a significant concern when sharing a kitchen with cooks who use gluten. Though the consequences are less significant for a celiac than for say, someone allergic to peanuts, cross-contamination can lead to hives and lingering digestive issues. With prolonged gluten exposure, this can lead to severe malnourishment and weight loss.\u003c/p>\n\u003cp>Unlike many shared kitchens, often housed in workmanlike industrial spaces, Shifnadel’s kitchen would be part of a vibrant, 2,000-foot restaurant. She pictures the kitchen area taking up the majority of the floor space, with a small café area in front serving gluten-free cupcakes, donuts, and bagels, as well as coffee and specialty items du jour. This café could also serve as a hub for people in the gluten-free community to stage meetings and educational workshops.\u003c/p>\n\u003cp>For now, Shifnadel is primarily concerned with raising enough funds to get her project off the ground. The initial days of her \u003ca href=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran\">Zenbelly Kitchen Kickstarter campaign\u003c/a> have been slower than she anticipated, but she imagines it will gain momentum as word spreads. She is currently recruiting nutritionists, educators, and other influential members of the gluten-free community to help advocate for her shared kitchen concept. \u003c/p>\n\u003cblockquote>\u003cp>“Considering how many people are exploring gluten-free diets now,” she said, “It’s only a matter a time before this takes off.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Watch ZenBelly Kitchen's Kickstarter video to find out more about the project:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" height=\"360px\" src=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran/widget/video.html\" width=\"480px\">\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Once considered obscure and faddish, the gluten-free diet has gained significant traction as a valid and respectable lifestyle choice. Just this year, Thomas Keller has released a \u003ca href=\"http://cup4cup.com/\">gluten-free flour\u003c/a>, and Barbara Kafka’s gluten-free cookbook, \u003ca href=\"http://www.workman.com/products/9781579653941/\">The Intolerant Gourmet\u003c/a>, was nominated for a James Beard award. The movement is even on the brink of hitting Main Street America; Subway has entered \u003ca href=\"http://www.qsrweb.com/article/183399/Subway-expands-gluten-free-test\">final stages of testing\u003c/a> on their gluten-free bread, and Domino's Pizza has started making gluten-free crusts in select markets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-Shifnadel560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-Shifnadel560.jpg\" alt=\"Simone Shifnadel. Photo: Matthew Franco\" title=\"Simone Shifnadel. Photo: Matthew Franco\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41966\">\u003c/a>\u003cbr>\n\u003cem>Simone Shifnadel. Photo: Matthew Franco\u003c/em>\u003c/p>\n\u003cp>In the midst of this dietary zeitgeist, enter caterer and former chef Simone Shifnadel, a gluten-free advocate with big dreams. She recently launched a $30,000 Kickstarter campaign to create \u003ca href=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran\">Zenbelly Kitchen\u003c/a>, a gluten-free shared kitchen, café, and community space. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/zenbellylogoGlutenFree300.jpg\" alt=\"zenbelly kitchen: gluten-free incubator kitchen\" title=\"zenbelly kitchen: gluten-free incubator kitchen\" width=\"300\" height=\"252\" class=\"alignleft size-full wp-image-41967\">\u003c/a>Shifnadel runs \u003ca href=\"http://www.zenbellycatering.com/\">Zenbelly Catering\u003c/a>, a San Francisco-based company with a focus on organic produce, grass-fed meat, and wild-caught fish. Zenbelly also caters to people with special dietary needs, notably celiacs. Shifnadel suffers from a mild version of \u003ca href=\"http://www.celiac.com/\">celiac disease\u003c/a>, and she has tried to weed gluten out of her life as much as possible. \u003c/p>\n\u003cp>Zenbelly currently operates out of a shared kitchen space in Hunter’s Point called \u003ca href=\"http://www.eclecticcookery.com/\">Eclectic Cookery\u003c/a>. She calls it a great place to work, but aspires for something better. Rather than disconnected cooks and food artisans punching a clock on a neutral, generic kitchen area, she envisions a true community. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She has already fielded a lot of interest from local cooks, including the proprietor of the gluten-free bread bike delivery service \u003ca href=\"http://www.breadsrsly.com/\">Bread Srsly\u003c/a>, an entrepreneur who’s in the process of creating a Paleo diet food truck called \u003ca href=\"https://twitter.com/#!/cleaneatssf\">CleanEats\u003c/a>, and a woman who bakes gluten-free naan and other international breads. Shifnadel loves the idea of sharing a kitchen with all these like-minded food artisans, collaborating and building morale.\u003c/p>\n\u003cp>Community aside, there is a practical reason for gluten-free craftsmen to share a kitchen. Shifnadel says “\u003ca href=\"http://www.fsis.usda.gov/Factsheets/Be_Smart_Keep_Foods_Apart/index.asp\">cross-contamination\u003c/a>” is a significant concern when sharing a kitchen with cooks who use gluten. Though the consequences are less significant for a celiac than for say, someone allergic to peanuts, cross-contamination can lead to hives and lingering digestive issues. With prolonged gluten exposure, this can lead to severe malnourishment and weight loss.\u003c/p>\n\u003cp>Unlike many shared kitchens, often housed in workmanlike industrial spaces, Shifnadel’s kitchen would be part of a vibrant, 2,000-foot restaurant. She pictures the kitchen area taking up the majority of the floor space, with a small café area in front serving gluten-free cupcakes, donuts, and bagels, as well as coffee and specialty items du jour. This café could also serve as a hub for people in the gluten-free community to stage meetings and educational workshops.\u003c/p>\n\u003cp>For now, Shifnadel is primarily concerned with raising enough funds to get her project off the ground. The initial days of her \u003ca href=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran\">Zenbelly Kitchen Kickstarter campaign\u003c/a> have been slower than she anticipated, but she imagines it will gain momentum as word spreads. She is currently recruiting nutritionists, educators, and other influential members of the gluten-free community to help advocate for her shared kitchen concept. \u003c/p>\n\u003cblockquote>\u003cp>“Considering how many people are exploring gluten-free diets now,” she said, “It’s only a matter a time before this takes off.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Watch ZenBelly Kitchen's Kickstarter video to find out more about the project:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" height=\"360px\" src=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran/widget/video.html\" width=\"480px\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stanley Morris talks about French Blue restaurant, Teatro ZinZanni and hospitality ",
"title": "Stanley Morris talks about French Blue restaurant, Teatro ZinZanni and hospitality ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/StanleyMorris400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/StanleyMorris400.jpg\" alt=\"Stanley Morris image courtesy of Meredith Fish\" title=\"Stanley Morris image courtesy of Meredith Fish\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-41663\">\u003c/a>\u003cbr>\n\u003cem>Stanley Morris. photo courtesy of Meredith Fish\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.frenchbluenapa.com/\">French Blue\u003c/a> is a new restaurant slated to open next month in the former Vanderbilt’s store space in downtown St. Helena. The team behind this new restaurant includes chef \u003ca href=\"https://twitter.com/#!/peepswang\">Philip Wang\u003c/a> (\u003ca href=\"http://www.fogcitydiner.com/\">Fog City Diner\u003c/a>, Mason’s, \u003ca href=\"http://www.thecarnerosinn.com/thecarnerosinn/\">Carneros Inn\u003c/a>), noted wine country architect \u003ca href=\"http://www.bgarch.com/bio_backen.html\">Howard Backen\u003c/a> (\u003ca href=\"http://www.harlanestate.com/\">Harlan Estate\u003c/a>, Screaming Eagle, \u003ca href=\"http://www.presssthelena.com/\">Press\u003c/a>, Kokkari, \u003ca href=\"http://www.evvia.net/home/\">Evvia\u003c/a>, \u003ca href=\"http://www.ilfornaio.com/\">Il Fornaio\u003c/a>, \u003ca href=\"http://www.meadowood.com/\">Meadowood\u003c/a>) and his interior designer wife Lori Backen, entrepreneur \u003ca href=\"http://www.ruddwines.com/story/rudd-family/\">Leslie Rudd\u003c/a> (Dean & DeLuca, Press), and Stanley Morris (\u003ca href=\"http://love.zinzanni.org/show/\">Teatro ZinZanni\u003c/a>, Il Fornaio, Prego and Stars). The Backens and Rudd bought the Vanderbilt building and the restaurant is named after the blue doors that graced that store for five decades. Howard Backen decided to put his offices in the back of the building, which sounds like it will make it easy for him to check on the breakfast, lunch and dinner service at the restaurant. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/frenchblue560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/frenchblue560.jpg\" alt=\"French Blue image courtesy of Jim Gillam\" title=\"French Blue image courtesy of Jim Gillam\" width=\"560\" height=\"342\" class=\"alignnone size-full wp-image-41661\">\u003c/a>\u003cbr>\n\u003cem>French Blue image courtesy of Jim Gillam\u003c/em>\u003c/p>\n\u003cp>A friendship dating back to 1987 with the Backens is what helped bring Stanley Morris, 56, to the project. Morris worked with Howard Backen when they morphed Il Fornaio from a baking company into a restaurant company. Morris was Managing Partner at the Hapuku Lodge & Tree Houses in Kaikoura, New Zealand until last year, when he returned to the Bay Area to manage what is said to be a temporary closure of the Teatro ZinZanni food and retail operation in San Francisco. \u003c/p>\n\u003cp>Morris said that the Backens are “pretty fantastic. We ran into each other after I was away, working for four years. It was clear that they needed someone who knew how to run a restaurant for French Blue, and I tossed my hat in the ring.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>French Blue will be the twelfth restaurant opening for Morris, who has three decades of hospitality experience. Morris said, “I know what it takes to make a restaurant great: a lot of love and attention.” Morris lives three blocks from the restaurant, because his goal was to “leave the car in the driveway and walk to work. French Blue is a very intimate project and business to be involved in. I wanted to live the St. Helena, Napa lifestyle.” \u003cstrong>Bay Area Bites\u003c/strong> caught up with Morris, who has considered San Francisco his home base since 1981.\u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.poggiotrattoria.com/about.html\">Larry Mindel\u003c/a>, without a doubt. I worked with him for twelve years and will be eternally grateful for everything he taught me personally and professionally. He is an extraordinary man. I was 25 when I first met him and very young. I learned from him a lot about values, ethics, integrity, consistency and authenticity. \u003c/p>\n\u003cp>\u003cstrong>Your professional life has been exclusively around hospitality. How did that happen?\u003c/strong>\u003cbr>\nI grew up in the Sierra foothills around food and farming. My grandparents were fruit ranchers. I was a classic child of the fifties: fresh food and then have a Swanson’s TV dinner from my mom at the drop of a hat. In my family, we’d be planning our next meal as we were eating. My first job was at Baskin Robbins at age sixteen.\u003c/p>\n\u003cp>In college, I travelled around the world for a semester. I realized I had spent my money on food instead of on things or trinkets. I was smitten. When I headed to Eugene, for the University of Oregon, I got a job at the \u003ca href=\"http://www.excelsiorinn.com/home/exi/cpage_9/ristorante.html\">Excelsior Café\u003c/a>. Both \u003ca href=\"http://www.bixrestaurant.com/about.html\">Doug Biederbeck\u003c/a> and I got our start there. I waited tables when I was 21, and was a manager before I graduated college.\u003c/p>\n\u003cp>\u003cstrong>Teatro ZinZanni in San Francisco had to close and move due to the America’s Cup. What’s going on these days?\u003c/strong>\u003cbr>\nWe will reopen at some future date, but it’s up in the air. The city has identified a site on the Embarcadero for us, and it will be a permanent building for us. Hopefully, it’ll happen by the end of the year. It’s a big effort. Everyone’s working on it and I’m hopeful that it will happen.\u003c/p>\n\u003cp>\u003cstrong>Where do you get your inspiration?\u003c/strong>\u003cbr>\nTwo things: travel and the Bay Area. I’ve been really lucky to travel the world for business and pleasure. I’ve been to Italy, Kyoto, Southeast Asia, Singapore and other international spots. Experiencing new food in other countries keeps me inspired.\u003c/p>\n\u003cp>The Bay Area is a confluence of land, politics and social awareness. I like to tell the story of when Larry Mindel and I opened Prego in 1981. We got radicchio from Treviso in Italy in a Styrofoam box. I think Chow and Prego were the only restaurants using radicchio back then. All of the sudden, there was this incredible germination and the farm to table movement kicked in. My mother in Oregon soon had radicchio on the shelf at her grocery store. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food spots?\u003c/strong>\u003cbr>\nA stellar example to what I aspire to in my work is \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>. It’s an exceptional restaurant on all levels. The hospitality is sincere and genuine and quite effusive. The quality of food and style of cooing is easy on the pocketbook and body. They’re tied to the farming community. I always take people to Nopa to talk about it, look at it, chew it up, and eat.\u003c/p>\n\u003cp>Nopa has one of the best cocktail bars in northern California. There’s an extraordinary bartender there, Kitty. I fell in love with her. She knows I drink bourbon, and like it up. I started exploring rye and odd Kentucky bourbons I’d never heard of because of Kitty. I go there for a new drink with Kitty. \u003c/p>\n\u003cp>They have probably the best burger in the bay area (laughs). Being in the restaurant business, I’d be up and done and wired at 11pm at night after Teatro ZinZanni every night. When Nopa opened, I could go somewhere that is still happening and have a great meal and wind down. The restaurant industry folks could walk there at 11:30pm at night.\u003c/p>\n\u003cp>When I lived across the way from the Ferry Building, I’d shop there every day for eight months. It was one of the greatest luxuries of my life. I feel blessed to have been a consumer and neighbor there. It was really exciting, and put me in touch with produce and products. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.chezpanisse.com/menus/cafe-menu/\">Chez Panisse Cafe\u003c/a> is a benchmark for great cooking. After all these years I never tire of it because it’s the kind of food I like to eat every day. People make fun of it, but getting a plate of the most perfect seasonal dates, almonds, cheese or beautiful Mandarin oranges rocks my world. That’s what I want to have after dinner. I love that there’s always something to enjoy in that vein without enjoying a piece of pie. \u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? How long have you been together?\u003c/strong>\u003cbr>\nI’m married to \u003ca href=\"http://www.soulatlas.com/bio.htm\">Charles Trapolin\u003c/a>, and we’ve been together for thirteen years. He’s a fine artist-sculptor-painter from a big family in New Orleans, where they’ve lived for six generations. We had a wedding with no government involved. Then when Gavin Newsom started issuing marriage licenses, we went online and got an appointment. We got married at the top of the rotunda stairs by a judge in her late sixties. We were the first couple she married that day, and she said she’d waited thirty years to do it. Then the state annulled us. Later, we got married again.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nCharles and I make roast chicken. \u003c/p>\n\u003cp>Slow cooked red beans and rice with ham hocks is another favorite because Charles’s heritage is in New Orleans. He taught me how to make red beans and rice. It took a long time for me to get the green light from him to do it.\u003c/p>\n\u003cp>I make homemade tomato sauce when tomatoes are in season. I do the tomato sauce by hand: peel the tomatoes, and seed them. It’s in the Italian style, with diced carrot, onion and celery as the base.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nNo, I never feel guilty when I’m eating. That’s not true! I went off donuts because I had a real serious problem with donuts in the eighties. Recently I’ve been eating donuts because there’s this really great donut shop in downtown Napa. I’m an old fashioned cake donut guy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Any other news?\u003c/strong>\u003cbr>\nI am completely and utterly glued to St. Helena. Enough said. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/StanleyMorris400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/StanleyMorris400.jpg\" alt=\"Stanley Morris image courtesy of Meredith Fish\" title=\"Stanley Morris image courtesy of Meredith Fish\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-41663\">\u003c/a>\u003cbr>\n\u003cem>Stanley Morris. photo courtesy of Meredith Fish\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.frenchbluenapa.com/\">French Blue\u003c/a> is a new restaurant slated to open next month in the former Vanderbilt’s store space in downtown St. Helena. The team behind this new restaurant includes chef \u003ca href=\"https://twitter.com/#!/peepswang\">Philip Wang\u003c/a> (\u003ca href=\"http://www.fogcitydiner.com/\">Fog City Diner\u003c/a>, Mason’s, \u003ca href=\"http://www.thecarnerosinn.com/thecarnerosinn/\">Carneros Inn\u003c/a>), noted wine country architect \u003ca href=\"http://www.bgarch.com/bio_backen.html\">Howard Backen\u003c/a> (\u003ca href=\"http://www.harlanestate.com/\">Harlan Estate\u003c/a>, Screaming Eagle, \u003ca href=\"http://www.presssthelena.com/\">Press\u003c/a>, Kokkari, \u003ca href=\"http://www.evvia.net/home/\">Evvia\u003c/a>, \u003ca href=\"http://www.ilfornaio.com/\">Il Fornaio\u003c/a>, \u003ca href=\"http://www.meadowood.com/\">Meadowood\u003c/a>) and his interior designer wife Lori Backen, entrepreneur \u003ca href=\"http://www.ruddwines.com/story/rudd-family/\">Leslie Rudd\u003c/a> (Dean & DeLuca, Press), and Stanley Morris (\u003ca href=\"http://love.zinzanni.org/show/\">Teatro ZinZanni\u003c/a>, Il Fornaio, Prego and Stars). The Backens and Rudd bought the Vanderbilt building and the restaurant is named after the blue doors that graced that store for five decades. Howard Backen decided to put his offices in the back of the building, which sounds like it will make it easy for him to check on the breakfast, lunch and dinner service at the restaurant. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/frenchblue560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/frenchblue560.jpg\" alt=\"French Blue image courtesy of Jim Gillam\" title=\"French Blue image courtesy of Jim Gillam\" width=\"560\" height=\"342\" class=\"alignnone size-full wp-image-41661\">\u003c/a>\u003cbr>\n\u003cem>French Blue image courtesy of Jim Gillam\u003c/em>\u003c/p>\n\u003cp>A friendship dating back to 1987 with the Backens is what helped bring Stanley Morris, 56, to the project. Morris worked with Howard Backen when they morphed Il Fornaio from a baking company into a restaurant company. Morris was Managing Partner at the Hapuku Lodge & Tree Houses in Kaikoura, New Zealand until last year, when he returned to the Bay Area to manage what is said to be a temporary closure of the Teatro ZinZanni food and retail operation in San Francisco. \u003c/p>\n\u003cp>Morris said that the Backens are “pretty fantastic. We ran into each other after I was away, working for four years. It was clear that they needed someone who knew how to run a restaurant for French Blue, and I tossed my hat in the ring.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>French Blue will be the twelfth restaurant opening for Morris, who has three decades of hospitality experience. Morris said, “I know what it takes to make a restaurant great: a lot of love and attention.” Morris lives three blocks from the restaurant, because his goal was to “leave the car in the driveway and walk to work. French Blue is a very intimate project and business to be involved in. I wanted to live the St. Helena, Napa lifestyle.” \u003cstrong>Bay Area Bites\u003c/strong> caught up with Morris, who has considered San Francisco his home base since 1981.\u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.poggiotrattoria.com/about.html\">Larry Mindel\u003c/a>, without a doubt. I worked with him for twelve years and will be eternally grateful for everything he taught me personally and professionally. He is an extraordinary man. I was 25 when I first met him and very young. I learned from him a lot about values, ethics, integrity, consistency and authenticity. \u003c/p>\n\u003cp>\u003cstrong>Your professional life has been exclusively around hospitality. How did that happen?\u003c/strong>\u003cbr>\nI grew up in the Sierra foothills around food and farming. My grandparents were fruit ranchers. I was a classic child of the fifties: fresh food and then have a Swanson’s TV dinner from my mom at the drop of a hat. In my family, we’d be planning our next meal as we were eating. My first job was at Baskin Robbins at age sixteen.\u003c/p>\n\u003cp>In college, I travelled around the world for a semester. I realized I had spent my money on food instead of on things or trinkets. I was smitten. When I headed to Eugene, for the University of Oregon, I got a job at the \u003ca href=\"http://www.excelsiorinn.com/home/exi/cpage_9/ristorante.html\">Excelsior Café\u003c/a>. Both \u003ca href=\"http://www.bixrestaurant.com/about.html\">Doug Biederbeck\u003c/a> and I got our start there. I waited tables when I was 21, and was a manager before I graduated college.\u003c/p>\n\u003cp>\u003cstrong>Teatro ZinZanni in San Francisco had to close and move due to the America’s Cup. What’s going on these days?\u003c/strong>\u003cbr>\nWe will reopen at some future date, but it’s up in the air. The city has identified a site on the Embarcadero for us, and it will be a permanent building for us. Hopefully, it’ll happen by the end of the year. It’s a big effort. Everyone’s working on it and I’m hopeful that it will happen.\u003c/p>\n\u003cp>\u003cstrong>Where do you get your inspiration?\u003c/strong>\u003cbr>\nTwo things: travel and the Bay Area. I’ve been really lucky to travel the world for business and pleasure. I’ve been to Italy, Kyoto, Southeast Asia, Singapore and other international spots. Experiencing new food in other countries keeps me inspired.\u003c/p>\n\u003cp>The Bay Area is a confluence of land, politics and social awareness. I like to tell the story of when Larry Mindel and I opened Prego in 1981. We got radicchio from Treviso in Italy in a Styrofoam box. I think Chow and Prego were the only restaurants using radicchio back then. All of the sudden, there was this incredible germination and the farm to table movement kicked in. My mother in Oregon soon had radicchio on the shelf at her grocery store. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite food spots?\u003c/strong>\u003cbr>\nA stellar example to what I aspire to in my work is \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>. It’s an exceptional restaurant on all levels. The hospitality is sincere and genuine and quite effusive. The quality of food and style of cooing is easy on the pocketbook and body. They’re tied to the farming community. I always take people to Nopa to talk about it, look at it, chew it up, and eat.\u003c/p>\n\u003cp>Nopa has one of the best cocktail bars in northern California. There’s an extraordinary bartender there, Kitty. I fell in love with her. She knows I drink bourbon, and like it up. I started exploring rye and odd Kentucky bourbons I’d never heard of because of Kitty. I go there for a new drink with Kitty. \u003c/p>\n\u003cp>They have probably the best burger in the bay area (laughs). Being in the restaurant business, I’d be up and done and wired at 11pm at night after Teatro ZinZanni every night. When Nopa opened, I could go somewhere that is still happening and have a great meal and wind down. The restaurant industry folks could walk there at 11:30pm at night.\u003c/p>\n\u003cp>When I lived across the way from the Ferry Building, I’d shop there every day for eight months. It was one of the greatest luxuries of my life. I feel blessed to have been a consumer and neighbor there. It was really exciting, and put me in touch with produce and products. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.chezpanisse.com/menus/cafe-menu/\">Chez Panisse Cafe\u003c/a> is a benchmark for great cooking. After all these years I never tire of it because it’s the kind of food I like to eat every day. People make fun of it, but getting a plate of the most perfect seasonal dates, almonds, cheese or beautiful Mandarin oranges rocks my world. That’s what I want to have after dinner. I love that there’s always something to enjoy in that vein without enjoying a piece of pie. \u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? How long have you been together?\u003c/strong>\u003cbr>\nI’m married to \u003ca href=\"http://www.soulatlas.com/bio.htm\">Charles Trapolin\u003c/a>, and we’ve been together for thirteen years. He’s a fine artist-sculptor-painter from a big family in New Orleans, where they’ve lived for six generations. We had a wedding with no government involved. Then when Gavin Newsom started issuing marriage licenses, we went online and got an appointment. We got married at the top of the rotunda stairs by a judge in her late sixties. We were the first couple she married that day, and she said she’d waited thirty years to do it. Then the state annulled us. Later, we got married again.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nCharles and I make roast chicken. \u003c/p>\n\u003cp>Slow cooked red beans and rice with ham hocks is another favorite because Charles’s heritage is in New Orleans. He taught me how to make red beans and rice. It took a long time for me to get the green light from him to do it.\u003c/p>\n\u003cp>I make homemade tomato sauce when tomatoes are in season. I do the tomato sauce by hand: peel the tomatoes, and seed them. It’s in the Italian style, with diced carrot, onion and celery as the base.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nNo, I never feel guilty when I’m eating. That’s not true! I went off donuts because I had a real serious problem with donuts in the eighties. Recently I’ve been eating donuts because there’s this really great donut shop in downtown Napa. I’m an old fashioned cake donut guy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Any other news?\u003c/strong>\u003cbr>\nI am completely and utterly glued to St. Helena. Enough said. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\">\u003cimg class=\"alignnone size-full wp-image-41415\" title='steak \"tartare\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\" alt='steak \"tartare\"' width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>All photos courtesy S+S Gastro Grub\u003c/em>\u003c/p>\n\u003cp>Tempted to pass up that plate of lurid, crimson steak tartare topped by a blob of saffron egg yolk? Not so fast. If it came from the kitchen of Simone Fung and Sebastian Mendieta—collectively known as \u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>—this may very well be dessert. The Oakland catering couple loves to concoct dishes that trick the eye, but treat the palate and the “tartare” in question is actually chopped compressed watermelon crowned with a golden orb of mango juice and mint shards.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\">\u003cimg class=\"alignnone size-full wp-image-41416\" title=\"Simone and Sebastian\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\" alt=\"Simone and Sebastian\" width=\"400\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>S + S have been thrilling diners at local pop-ups, underground dinners, fundraising events and private parties with sublime creations that employ the techniques of \u003ca href=\"http://en.wikipedia.org/wiki/Molecular_gastronomy\">molecular gastronomy\u003c/a>, spherification and sous vide cookery since 2007. For years, the couple indulged their mutual passion for edible inventiveness by throwing large parties in their live-work artist loft. Finally, their enthusiastic friends convinced them to start a business and they acquired a shiny black catering van in 2011.\u003c/p>\n\u003cp>For the moment, however, both have day jobs: Fung is office manager for a San Jose semi-conductor company, while Mendieta works as logistics coordinator for a heavy construction firm. So their food-transforming forays are reserved for evenings, weekends and holidays. But their popularity is spreading as quickly as the uni sauce under their perfectly seared scallops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\">\u003cimg class=\"alignnone size-full wp-image-41417\" title=\"scallops_uni_sauce\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\" alt=\"scallops_uni_sauce\" width=\"560\" height=\"444\">\u003c/a>\u003cbr>\n\u003cem>pan seared jumbo day boat scallops with uni sauce and nori potatoes\u003c/em>\u003c/p>\n\u003cp>The duo has cooked at fundraisers for the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.oldskoolcafe.org/\">Old Skool Café\u003c/a>, been part of \u003ca href=\"http://www.food-social.org/\">Food Social\u003c/a>, \u003ca href=\"http://www.behindthecart.com/\">Behind the Cart\u003c/a>, done a Japanese themed pop-up dinner at (where else?) a Mexican restaurant, \u003ca href=\"http://www.cosechacafe.com/#!\">Cosecha\u003c/a>, as well as catered birthday celebrations, showers, and outdoor park festivities. With their multi-cultural backgrounds—she grew up in Hong Kong and he in a tiny town in Nicaragua—and extensive global street food research in travels from Malaysia to Jamaica, they resist getting stuck in a narrowly defined cultural corner. Their edible creations traverse the map and sometimes fuse elements from their two food heritages—as in marinated, sous vide, duck-tongue tacos.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-41445\" title='\"tuna belly\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/tuna-belly1.jpg\" alt='\"tuna belly\"' width=\"560\" height=\"457\">\u003cbr>\n\u003cem>something is fishy here (or not)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Fung says with a twinkle, \"We like to trick people's eyes and minds. Sometimes we serve dishes without telling guests what they're eating. They think they know but then they're surprised when what they taste doesn't match what they were expecting.\"\u003c/p>\u003c/blockquote>\n\u003cp>A good example is their \"tuna belly\" which is actually made from compressed watermelon that has been chilled until it is pliable, then seared with a combination of fish sauce, honey and lime juice. It's savory, no wait it's sweet.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\">\u003cimg class=\"alignnone size-full wp-image-41447\" title=\"mojito_dessert\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\" alt=\"mojito_dessert\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Mojito mix-up\u003c/em>\u003c/p>\n\u003cp>S+S’s home “test kitchen” is stocked with the latest gadgets and materials necessary to perform this culinary legerdemain. Sous vide cooking slowly transforms an egg into a silky custard by a carefully controlled 50 minutes at the magic mark of 63 degrees. Spherification shapes liquids into caviar-like balls that can resemble something else; for example, carrot juice balls sprinkled on a salad convince diners they'll be crunching on tobiko. A recently devised molecular mojito dessert combines lime sorbet, mint foam, rum spheres, and a sprinkle of pop rocks to deliver a roller coaster ride of taste and textures. Inspired by farmers' markets and committed to sourcing ingredients from a 150-mile radius, S+S Gastro Grub supports local food purveyors and artisans such as Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\">\u003cimg class=\"alignnone size-full wp-image-41420\" title=\"crispy_pork_belly, 63 degree egg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\" alt=\"crispy_pork_belly, 63 degree egg\" width=\"560\" height=\"412\">\u003c/a>\u003cbr>\n\u003cem>63-degree egg, pork belly, creamy grits, jus, kimchee puree\u003c/em>\u003c/p>\n\u003cp>Fung and Mendieta aim for modern interpretations of classic comfort food: think gumbo potpie, with okra and crawfish, mac and cheese with cold smoked pasta with a surprise hickory kick at the end. Another popular party starter is their mobile pig roaster--a charcoal-fired Dutch oven on wheels--in which they can roast a succulent whole pig or lamb at a catering venue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\">\u003cimg class=\"alignnone size-full wp-image-41421\" title=\"foie_croque\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\" alt=\"foie_croque\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>This is not dessert\u003c/em>\u003c/p>\n\u003cp>Their motto, “oaktown flava. napa roots,” pays homage to their favorite local eateries: Commis, Plum, and Camino, plus inspiration gleaned from Napa Valley’s Ad Hoc and The French Laundry. The duo’s dream is to expand their catering business and set up a cooking school for troubled Oakland youth. Meanwhile, watch out: that cream puff that looks like it’s filled with coffee ice cream and drizzled with chocolate syrup is actually a savory cheese puff injected with foie gras mousse topped by rivulets of maple balsamic sauce.\u003c/p>\n\u003cp>Next event: Friday April 20, 5-8pm, at \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, S+S will offer their pickled quail eggs, bone-in pork chop buns, edamame and black bean sliders and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>\u003cbr>\n(510) 969-9434\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ssgastrogrub\">ssgastrogrub\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"http://twitter.com/#!/ssgastrogrub\">@ssgastrogrub\u003c/a>\u003c/p>\n\n",
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"excerpt": "Foods that trick the eye and please the palate appeal to caterers Simone Fung and Sebastian Mendieta of S+S Gastro Grub. Their inventive dishes, which often use the techniques of molecular gastronomy, sous vide cooking and spherification, surprise and delight diners at pop ups, underground dinners and fundraisers around the Bay. They also do a succulent roast pork on their mobile pig roaster.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\">\u003cimg class=\"alignnone size-full wp-image-41415\" title='steak \"tartare\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\" alt='steak \"tartare\"' width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>All photos courtesy S+S Gastro Grub\u003c/em>\u003c/p>\n\u003cp>Tempted to pass up that plate of lurid, crimson steak tartare topped by a blob of saffron egg yolk? Not so fast. If it came from the kitchen of Simone Fung and Sebastian Mendieta—collectively known as \u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>—this may very well be dessert. The Oakland catering couple loves to concoct dishes that trick the eye, but treat the palate and the “tartare” in question is actually chopped compressed watermelon crowned with a golden orb of mango juice and mint shards.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\">\u003cimg class=\"alignnone size-full wp-image-41416\" title=\"Simone and Sebastian\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\" alt=\"Simone and Sebastian\" width=\"400\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>S + S have been thrilling diners at local pop-ups, underground dinners, fundraising events and private parties with sublime creations that employ the techniques of \u003ca href=\"http://en.wikipedia.org/wiki/Molecular_gastronomy\">molecular gastronomy\u003c/a>, spherification and sous vide cookery since 2007. For years, the couple indulged their mutual passion for edible inventiveness by throwing large parties in their live-work artist loft. Finally, their enthusiastic friends convinced them to start a business and they acquired a shiny black catering van in 2011.\u003c/p>\n\u003cp>For the moment, however, both have day jobs: Fung is office manager for a San Jose semi-conductor company, while Mendieta works as logistics coordinator for a heavy construction firm. So their food-transforming forays are reserved for evenings, weekends and holidays. But their popularity is spreading as quickly as the uni sauce under their perfectly seared scallops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\">\u003cimg class=\"alignnone size-full wp-image-41417\" title=\"scallops_uni_sauce\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\" alt=\"scallops_uni_sauce\" width=\"560\" height=\"444\">\u003c/a>\u003cbr>\n\u003cem>pan seared jumbo day boat scallops with uni sauce and nori potatoes\u003c/em>\u003c/p>\n\u003cp>The duo has cooked at fundraisers for the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.oldskoolcafe.org/\">Old Skool Café\u003c/a>, been part of \u003ca href=\"http://www.food-social.org/\">Food Social\u003c/a>, \u003ca href=\"http://www.behindthecart.com/\">Behind the Cart\u003c/a>, done a Japanese themed pop-up dinner at (where else?) a Mexican restaurant, \u003ca href=\"http://www.cosechacafe.com/#!\">Cosecha\u003c/a>, as well as catered birthday celebrations, showers, and outdoor park festivities. With their multi-cultural backgrounds—she grew up in Hong Kong and he in a tiny town in Nicaragua—and extensive global street food research in travels from Malaysia to Jamaica, they resist getting stuck in a narrowly defined cultural corner. Their edible creations traverse the map and sometimes fuse elements from their two food heritages—as in marinated, sous vide, duck-tongue tacos.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-41445\" title='\"tuna belly\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/tuna-belly1.jpg\" alt='\"tuna belly\"' width=\"560\" height=\"457\">\u003cbr>\n\u003cem>something is fishy here (or not)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Fung says with a twinkle, \"We like to trick people's eyes and minds. Sometimes we serve dishes without telling guests what they're eating. They think they know but then they're surprised when what they taste doesn't match what they were expecting.\"\u003c/p>\u003c/blockquote>\n\u003cp>A good example is their \"tuna belly\" which is actually made from compressed watermelon that has been chilled until it is pliable, then seared with a combination of fish sauce, honey and lime juice. It's savory, no wait it's sweet.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\">\u003cimg class=\"alignnone size-full wp-image-41447\" title=\"mojito_dessert\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\" alt=\"mojito_dessert\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Mojito mix-up\u003c/em>\u003c/p>\n\u003cp>S+S’s home “test kitchen” is stocked with the latest gadgets and materials necessary to perform this culinary legerdemain. Sous vide cooking slowly transforms an egg into a silky custard by a carefully controlled 50 minutes at the magic mark of 63 degrees. Spherification shapes liquids into caviar-like balls that can resemble something else; for example, carrot juice balls sprinkled on a salad convince diners they'll be crunching on tobiko. A recently devised molecular mojito dessert combines lime sorbet, mint foam, rum spheres, and a sprinkle of pop rocks to deliver a roller coaster ride of taste and textures. Inspired by farmers' markets and committed to sourcing ingredients from a 150-mile radius, S+S Gastro Grub supports local food purveyors and artisans such as Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\">\u003cimg class=\"alignnone size-full wp-image-41420\" title=\"crispy_pork_belly, 63 degree egg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\" alt=\"crispy_pork_belly, 63 degree egg\" width=\"560\" height=\"412\">\u003c/a>\u003cbr>\n\u003cem>63-degree egg, pork belly, creamy grits, jus, kimchee puree\u003c/em>\u003c/p>\n\u003cp>Fung and Mendieta aim for modern interpretations of classic comfort food: think gumbo potpie, with okra and crawfish, mac and cheese with cold smoked pasta with a surprise hickory kick at the end. Another popular party starter is their mobile pig roaster--a charcoal-fired Dutch oven on wheels--in which they can roast a succulent whole pig or lamb at a catering venue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\">\u003cimg class=\"alignnone size-full wp-image-41421\" title=\"foie_croque\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\" alt=\"foie_croque\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>This is not dessert\u003c/em>\u003c/p>\n\u003cp>Their motto, “oaktown flava. napa roots,” pays homage to their favorite local eateries: Commis, Plum, and Camino, plus inspiration gleaned from Napa Valley’s Ad Hoc and The French Laundry. The duo’s dream is to expand their catering business and set up a cooking school for troubled Oakland youth. Meanwhile, watch out: that cream puff that looks like it’s filled with coffee ice cream and drizzled with chocolate syrup is actually a savory cheese puff injected with foie gras mousse topped by rivulets of maple balsamic sauce.\u003c/p>\n\u003cp>Next event: Friday April 20, 5-8pm, at \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, S+S will offer their pickled quail eggs, bone-in pork chop buns, edamame and black bean sliders and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>\u003cbr>\n(510) 969-9434\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ssgastrogrub\">ssgastrogrub\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"http://twitter.com/#!/ssgastrogrub\">@ssgastrogrub\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Passover Inspiration with 12 Tribes Food ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"391\" height=\"336\" class=\"alignnone size-full wp-image-41385\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>Happy Passover! What are you cooking? Passover, even more than Thanksgiving, is a home and family holiday. Of course, there are restaurants doing Seder-inspired meals; in San Francisco, \u003ca href=\"http://delfinasf.com/restaurant/passover-at-delfina\">Passover at Delfina\u003c/a> brings their Edible Seder Plate, Stoll Family Matzoh Balls, and other Italian-Jewish specialties, all much anticipated by regulars. This year, they'll be serving matzoh made by their former sous-chef, Brad Joffe, who now runs Beauty's Bagels in Oakland, source of the excellent weekend bagels at Wise Sons. (And by the way, pastrami lovers, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/24/on-the-plate-with-wise-sons-jewish-deli/\">Wise Sons\u003c/a> is closed for Passover; they'll re-open on Sunday, April 15.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflyrestaurant.com/Passover.html\">Firefly\u003c/a> has a delish-sounding brisket and root-vegetable tsimmes on this week's menu, along with a spring vegetable plate with matzoh kugel and yellowfoot-mushroom sauce. (And for those who don't mind a little trayf, don't worry, they've still got the shrimp-and-scallop dumplings on the menu.)\u003c/p>\n\u003cp>But for many of us, Passover is a time to slow down, reconnect with family and friends over dinners at home, and pay attention to what we're eating. Jewish dietary laws forbid the eating of grains during the 8-day holiday, especially anything yeasted or naturally leavened. So, no bread, no bagels, no pasta, no rice, just matzoh, a flat cracker that must be mixed and baked in less than 18 minutes, to prevent any natural rising of the dough from occurring. So, much kvetching can be heard this week from toast-lovers like myself, and, for those with a sweet tooth, a whole lot of dependance on ground nuts and matzoh meal in lieu of flour, plus whisked egg whites for fluffiness. \u003c/p>\n\u003cp>However, Rebecca Joseph, rabbi and owner of \u003ca href=\"http://www.facebook.com/pages/12-Tribes-Food/172613516095330\"> 12 Tribes Food\u003c/a>, a kosher catering and prepared-meals business, looks at the holiday's restrictions with abundance in mind.\u003c/p>\n\u003cblockquote>\u003cp>\"What I suggest to people who say that they dread the holiday because they can't eat bread is to think of this as a time to celebrate freedom from habitual food choices or ways of eating that may be less than optimally healthful. Also, when we focus on all the things we \u003cem>can\u003c/em> eat, especially early spring produce, then Passover meals can be really delicious and seasonal.\" \u003c/p>\u003c/blockquote>\n\u003cp>Joseph describes her Orange Custard recipe, below, as \"a very easy dessert (no separating eggs or weird ingredients involved) that's a great break from nuts and matzoh meal. It's also \u003cem>parve\u003c/em> (containing neither meat nor dairy), so it's good for people who are lactose intolerant, gluten-free and/or have nut sensitivities.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For those of you, like myself, who have had egg-separating mishaps and fallen-spongecake disasters, this recipe couldn't be simpler. Only three very basic ingredients, no whisking, no folding. A splash of orange-flower water would probably add a lovely perfumey touch. With the money you're not spending on coconut macaroons in a can, get really fresh, gold-yolked eggs from happy, pasture-raised chickens. Joseph dresses her custard up with lightly toasted coconut shards, but you can also get crazy and let your guests dive into David Lebovitz's toffee-licious \u003ca href=\"http://www.davidlebovitz.com/2008/01/chocolatecovere/\">Chocolate-Covered Caramelized Matzoh Crunch\u003c/a> as well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"352\" height=\"218\" class=\"alignnone size-full wp-image-41384\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Orange Custard\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of 12 Tribes Food\u003c/em>\u003c/p>\n\u003cp>Made from just eggs, sugar, and orange juice, this easy dessert takes just a few minutes to put together. Unlike a typical baked custard, it contains no dairy, so it can served as dessert after a meat meal by those following kosher dietary laws. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-35 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 40-45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 custards\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n5 large eggs\u003cbr>\n1/3 cup sugar\u003cbr>\n2 cups fresh orange juice\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Preheat the oven to 325° F. In a small pot, heat orange juice until lukewarm.\u003c/li>\n\u003cli>In a medium bowl, beat the eggs with a fork until well blended. Beat in the sugar. To produce a smooth, creamy custard, the mixture should be well combined, but not frothy. Slowly add the orange juice, beating to combine.\u003c/li>\n\u003cli>Pour 1/2 cup of the custard mixture into each of 6 ramekins. Place the ramekins in a large pan and pour enough boiling water into the pan to come about halfway up the sides of the ramekins.\u003c/li>\n\u003cli>Bake for 30 to 35 minutes, or until just set. Remove the ramekins from the pan of hot water. Cool for 30 minutes, then refrigerate. Serve chilled.\u003c/li>\n\u003cli>Serves 6.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Happy Passover! Add a little sunshine to your holiday table with this three-ingredient, super-easy and delicious Orange Custard recipe from 12 Tribes Food. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"391\" height=\"336\" class=\"alignnone size-full wp-image-41385\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>Happy Passover! What are you cooking? Passover, even more than Thanksgiving, is a home and family holiday. Of course, there are restaurants doing Seder-inspired meals; in San Francisco, \u003ca href=\"http://delfinasf.com/restaurant/passover-at-delfina\">Passover at Delfina\u003c/a> brings their Edible Seder Plate, Stoll Family Matzoh Balls, and other Italian-Jewish specialties, all much anticipated by regulars. This year, they'll be serving matzoh made by their former sous-chef, Brad Joffe, who now runs Beauty's Bagels in Oakland, source of the excellent weekend bagels at Wise Sons. (And by the way, pastrami lovers, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/24/on-the-plate-with-wise-sons-jewish-deli/\">Wise Sons\u003c/a> is closed for Passover; they'll re-open on Sunday, April 15.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflyrestaurant.com/Passover.html\">Firefly\u003c/a> has a delish-sounding brisket and root-vegetable tsimmes on this week's menu, along with a spring vegetable plate with matzoh kugel and yellowfoot-mushroom sauce. (And for those who don't mind a little trayf, don't worry, they've still got the shrimp-and-scallop dumplings on the menu.)\u003c/p>\n\u003cp>But for many of us, Passover is a time to slow down, reconnect with family and friends over dinners at home, and pay attention to what we're eating. Jewish dietary laws forbid the eating of grains during the 8-day holiday, especially anything yeasted or naturally leavened. So, no bread, no bagels, no pasta, no rice, just matzoh, a flat cracker that must be mixed and baked in less than 18 minutes, to prevent any natural rising of the dough from occurring. So, much kvetching can be heard this week from toast-lovers like myself, and, for those with a sweet tooth, a whole lot of dependance on ground nuts and matzoh meal in lieu of flour, plus whisked egg whites for fluffiness. \u003c/p>\n\u003cp>However, Rebecca Joseph, rabbi and owner of \u003ca href=\"http://www.facebook.com/pages/12-Tribes-Food/172613516095330\"> 12 Tribes Food\u003c/a>, a kosher catering and prepared-meals business, looks at the holiday's restrictions with abundance in mind.\u003c/p>\n\u003cblockquote>\u003cp>\"What I suggest to people who say that they dread the holiday because they can't eat bread is to think of this as a time to celebrate freedom from habitual food choices or ways of eating that may be less than optimally healthful. Also, when we focus on all the things we \u003cem>can\u003c/em> eat, especially early spring produce, then Passover meals can be really delicious and seasonal.\" \u003c/p>\u003c/blockquote>\n\u003cp>Joseph describes her Orange Custard recipe, below, as \"a very easy dessert (no separating eggs or weird ingredients involved) that's a great break from nuts and matzoh meal. It's also \u003cem>parve\u003c/em> (containing neither meat nor dairy), so it's good for people who are lactose intolerant, gluten-free and/or have nut sensitivities.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For those of you, like myself, who have had egg-separating mishaps and fallen-spongecake disasters, this recipe couldn't be simpler. Only three very basic ingredients, no whisking, no folding. A splash of orange-flower water would probably add a lovely perfumey touch. With the money you're not spending on coconut macaroons in a can, get really fresh, gold-yolked eggs from happy, pasture-raised chickens. Joseph dresses her custard up with lightly toasted coconut shards, but you can also get crazy and let your guests dive into David Lebovitz's toffee-licious \u003ca href=\"http://www.davidlebovitz.com/2008/01/chocolatecovere/\">Chocolate-Covered Caramelized Matzoh Crunch\u003c/a> as well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"352\" height=\"218\" class=\"alignnone size-full wp-image-41384\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Orange Custard\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of 12 Tribes Food\u003c/em>\u003c/p>\n\u003cp>Made from just eggs, sugar, and orange juice, this easy dessert takes just a few minutes to put together. Unlike a typical baked custard, it contains no dairy, so it can served as dessert after a meat meal by those following kosher dietary laws. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-35 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 40-45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 custards\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n5 large eggs\u003cbr>\n1/3 cup sugar\u003cbr>\n2 cups fresh orange juice\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Preheat the oven to 325° F. In a small pot, heat orange juice until lukewarm.\u003c/li>\n\u003cli>In a medium bowl, beat the eggs with a fork until well blended. Beat in the sugar. To produce a smooth, creamy custard, the mixture should be well combined, but not frothy. Slowly add the orange juice, beating to combine.\u003c/li>\n\u003cli>Pour 1/2 cup of the custard mixture into each of 6 ramekins. Place the ramekins in a large pan and pour enough boiling water into the pan to come about halfway up the sides of the ramekins.\u003c/li>\n\u003cli>Bake for 30 to 35 minutes, or until just set. Remove the ramekins from the pan of hot water. Cool for 30 minutes, then refrigerate. Serve chilled.\u003c/li>\n\u003cli>Serves 6.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life ",
"title": "Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah3002.jpg\" alt=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" title=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-41293\">\u003c/a>\u003ca href=\"http://sanfrancisco.giants.mlb.com/schedule/index.jsp?c_id=sf#y=2012&m=4&calendar=DEFAULT\">The San Francisco Giants\u003c/a> home opener game will be at AT&T Park on Friday, April 13. \u003ca href=\"http://publichousesf.com/\">Public House\u003c/a> is the ballpark’s restaurant and pub with a full bar and over 75 different beers and ales. Just in time for game day, Public House has streamlined its menu and food options. Customers can use a secret door leading from the restaurant into AT&T Park, with a “Grab-n-Go” food and drink station. Chris Wade, 28, is the new Executive Chef for Public House, and is working with \u003ca href=\"http://tracidesjardins.com/\">Chef Traci Des Jardins\u003c/a> and Sous Chef Jorge Lumbreras to update the beer-friendly menu. \u003c/p>\n\u003cp>Before taking the helm at Public House, Wade worked at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> and for the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">Plumpjack Group\u003c/a>. The \u003ca href=\"http://san-francisco.chefs.com/\">California Culinary Academy\u003c/a> grad also worked with \u003ca href=\"http://bostonchefs.com/restaurant/No9Park/chef/patrick-campbell/\">Patrick Campbell\u003c/a> and \u003ca href=\"http://barbaralynch.com/\">Barbara Lynch\u003c/a> at \u003ca href=\"http://www.no9park.com/\">No. 9 Park\u003c/a> in Boston; Massachusetts is his home state. After No. 9 Park, he moved to Philadelphia to work for Michael Solomonov at \u003ca href=\"http://www.zahavrestaurant.com/\">Zahav\u003c/a>. It was from Philadelphia that he and his wife Sarah, a pastry chef, decided to return to San Francisco to work at Prospect. The Wades have been married a year and a half and live in the lower Haight. \u003c/p>\n\u003cp>On Monday, April 9, he will be cooking a special “Welcome Back, San Francisco Giants” $49 three course prix-fixe dinner at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, which is Des Jardins’ French-influenced Civic Center restaurant. Three artisanal beers selected by Bar Manager Greg Stone are included, and Passover and vegetarian options are available. Wine pairings will be available on request. Reservations can be made at (415) 861-5555. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000-150x150.jpg\" alt=\"King Street View of the Public House Bar\" title=\"King Street View of the Public House Bar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41270\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000-150x150.jpg\" alt=\"Chefs Chris Wade and Traci Des Jardins\" title=\"Chefs Chris Wade and Traci Des Jardins\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41264\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Here is the menu:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Zuckerman's Asparagus Salad,\u003cbr>\nMacaroni and Cheese Croutons and Spicy Tomato Vinaigrette\u003cbr>\n••••••••\u003cbr>\nBeer Braised Pork Cheeks,\u003cbr>\nToasted Barley Risotto, Fava Beans and Crispy Onion Strings\u003cbr>\n••••••••\u003cbr>\nOld Rasputin Brownie Sundae,\u003cbr>\nChocolate Covered Potato Chip Ice Cream and Salted Caramel Sauce\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> interviewed Chris Wade in person and via telephone.\u003c/p>\n\u003cp>\u003cstrong>What was it like coming up with new Public House menu items (sliders, sandwiches, pretzels and potato chip crusted mac & cheese) that are game day friendly?\u003c/strong>\u003cbr>\nI wanted to make it easier for people to order, so that they could take the food with them to the game. \u003c/p>\n\u003cp>I’m trying to make the food my own. That’s kind of hard, but getting there is also fun. I’m making the food a little more technique based. So it’s still frying, but done in a more thoughtful way. (Wade uses leftover potato skins rather than Panko crumbs to make his croquettes, a green way of thinking that gives the fried exterior a pleasant crunch). \u003c/p>\n\u003cp>You’ll see stuff that I enjoy eating: deviled eggs and mac and cheese. My favorite things to make here are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">4505 Meats\u003c/a> sliders and the mac and cheese. (Wade’s recipe for Potato Chip Crusted Macaroni and Cheese Bites is featured below). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700-150x150.jpg\" alt=\"Deviled Eggs, Pico de Gallo and Bacon\" title=\"Deviled Eggs, Pico de Gallo and Bacon\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41266\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000-150x150.jpg\" alt=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" title=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41263\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000-150x150.jpg\" alt=\"Mini Corn Dogs\" title=\"Mini Corn Dogs\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41265\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000-150x150.jpg\" alt=\"Soft pretzel bites\" title=\"Soft pretzel bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41269\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000-150x150.jpg\" alt=\"Peanuts\" title=\"Peanuts\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41268\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000-150x150.jpg\" alt=\"Potato chip crusted mac and cheese square with other bar bites\" title=\"Potato chip crusted mac and cheese square with other bar bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41267\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will you do with your staff to prepare for the baseball season?\u003c/strong>\u003cbr>\nThe Bay Bridge series on April 2 and 4 gave us a chance for “all hands on deck” practice runs. We overstaffed those days so that the crew can see what happens on game day. It’s a good way to produce things in a timely fashion and to get grouped.\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Sarah meet?\u003c/strong>\u003cbr>\nWe met at Postrio, when she was working pastry and I was working the savory stations. We’ve worked together for Barbara Lynch, and then in Philly. She’s the pastry chef at Prospect. \u003c/p>\n\u003cp>\u003cstrong>Where did you go on your honeymoon?\u003c/strong>\u003cbr>\nWe’re both big beach people, so we went to Kona Village, to a place that had no TVs. We had a relaxing beach trip together. It was later knocked out by the \u003ca href=\"http://www.konavillage.com/\">tsunami\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a> is one of your mentors. He is one of the reasons you and Sarah returned to San Francisco. What was the move from one coast to the next like?\u003c/strong>\u003cbr>\nI was texting and keeping in touch with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/\">Ravi\u003c/a> after working with him at Boulevard. Sarah and I were visiting SF from Philly for our friend's wedding. I met with Ravi and talked to him about Prospect. Sarah and I were toying with coming back here anyway. It turned out that Prospect’s Sous Chef had to get back to New York. To begin working at Prospect right away, I left Philly two days after our honeymoon. Sarah puts up with quite a bit, because I had to rush out here to make it happen. I slept on a friend’s couch for one month while she moved everything out here. We spent our first month as a married couple apart. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods\u003c/a>, for seafood.\u003cbr>\nI go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers’ Market\u003c/a>, too. Baby fava beans are my favorite thing of the year. They’re only here for two weeks out of the year. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nWe go in phases. Right now, it’s an Asian phase. \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> is good, for all the yakitori and ramen. We live four buildings away from \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>, and I like to support it. I’ve been going there for a long time. My favorite day off is to go to \u003ca href=\"http://rosamundesausagegrill.com/haight-street\">Rosamunde\u003c/a>, then Toronado, and then to \u003ca href=\"http://www.amoeba.com/\">Amoeba Records\u003c/a>.\u003c/p>\n\u003cp>We go to \u003ca href=\"http://www.maven-sf.com/\">Maven\u003c/a> a lot for the drinks, since we know the folks there from Prospect. They have a pretty decent selection.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite day of the year is Thanksgiving, because of the food. One year, we did a cassoulet Thanksgiving, with family, which is less traditional food-wise. We’ve had good Thanksgiving meals with restaurant friends, too.\u003c/p>\n\u003cp>We try to eat healthy at home, so it’s a lot of salad, grains, fish, and chicken. We do love \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>’s steak, meat, and pork chops. Their porchetta was really good... we ate it in less than five minutes, with veggie sides. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream. I could eat a quart every day. I love all flavors of ice cream. We serve \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\">Humphry Slocombe\u003c/a> at Public House. At home, I get Ben & Jerry’s full fat ice cream. I love soft serve, too.\u003c/p>\n\u003cp>\u003cstrong>What else is new?\u003c/strong>\u003cbr>\nWe’re in the process of getting a chocolate lab (dog). I had Labrador dogs as a kid. Sarah had a golden retriever, but that’s too much for me... all that hair.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mac-n-cheese-bites560.jpg\" alt=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" title=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-41257\">\u003c/a>\u003cbr>\n\u003cem>Potato Chip Crusted Macaroni and Cheese Square with other Bar Bites\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Potato Chip Crusted Macaroni and Cheese Bites with Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 30 bites (enough for 10 people as an appetizer)\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2oz butter\u003cbr>\n2oz flour\u003cbr>\n2 cup heavy cream\u003cbr>\n1/2 cup of each cheese grated, white cheddar, provolone, Gruyere, and Monterey Jack\u003cbr>\n1/2 tsp. cayenne\u003cbr>\nSalt and pepper to taste (approx. 1 TBSP salt and 1/2 tsp. pepper)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMake a roux with the butter and flour in a small heavy bottomed saucepan. At the same time bring the cream to a simmer in a medium heavy bottomed saucepan over medium heat. Once the cream is hot, carefully whisk in the roux and allow to cook for 5 minutes to thicken. Add the grated cheeses, cayenne, salt, and pepper, and whisk vigorously to incorporate. Turn the heat down to low and allow cheese to melt to a smooth consistency, whisking regularly to prevent scorching. Once cheese is melted and homogenous, turn off heat but keep sauce warm.\u003c/p>\n\u003cp>\u003cstrong>Macaroni\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 QT raw elbow macaroni\u003cbr>\n1.5 gallons water\u003cbr>\n1 cup salt\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBring the water and salt to a rolling boil. Add macaroni and cook for 2 minutes less then directed to on the package. Once cooked strain and rinse with cold water to stop the macaroni from cooking.\u003c/p>\n\u003cp>Once macaroni is cooked, fold it into the warm cheese sauce and cook together over low heat, stirring constantly with a wooden spoon or heat resistant spatula. When macaroni is tender remove the pan from heat and slowly pour macaroni and cheese mixture into an 8x10 inch sheet tray or baking dish that has been generously sprayed with nonstick spray. Place in the refrigerator to cool overnight. The next day cut around the edge of the pan to help release the block of macaroni and cheese and unmold it onto a cutting board. Portion into 1.5 inch squares and return to the refrigerator until ready to bread.\u003c/p>\n\u003cp>\u003cstrong>Breading\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup panko\u003cbr>\n1 cup crushed potato chips\u003cbr>\n1 cup all purpose flour\u003cbr>\n3 eggs beaten\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine panko and potato chips in a food processor and pulse until chips and panko are roughly the same size. Take portioned macaroni and cheese one at a time and toss lightly in the flour, then dip in the beaten egg mixture, and then toss in the potato chip/panko crust.\u003c/p>\n\u003cp>Once all bites have been breaded cook them in a fryer or Dutch oven filled with rice bran oil set to 350F until crust is golden brown (approx. 4 minutes). Strain onto a paper towel and lightly sprinkle with kosher salt. Serve immediately with your choice of dipping sauce (we use a spicy tomato jam) or as a crouton substitute with a salad.\u003c/p>\n\u003cp>\u003cstrong>Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cloves garlic\u003cbr>\n1/4 white onion\u003cbr>\n1 TBSP olive oil\u003cbr>\n1 QT crushed tomatoes with juice\u003cbr>\n1/4 tsp. cayenne\u003cbr>\n1 1/2 TBSP Tabasco sauce\u003cbr>\n1/2 TBSP kosher salt\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSlice the onion and garlic and sweat with the oil in a saucepan over medium heat. Once tender add the chopped tomatoes cayenne and salt and cook over medium heat until the tomato liquid has reduced by 1/4. Remove from heat and allow to cool slightly before blending in a food processor with Tabasco sauce.\u003c/p>\n\n",
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"excerpt": "The upcoming 2012 baseball season means SF Giants fans will eat and celebrate at AT&T Park. Public House’s new Executive Chef Chris Wade talks about baseball, food, his pastry chef wife and his local food favorites.",
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"description": "The upcoming 2012 baseball season means SF Giants fans will eat and celebrate at AT&T Park. Public House’s new Executive Chef Chris Wade talks about baseball, food, his pastry chef wife and his local food favorites.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah3002.jpg\" alt=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" title=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-41293\">\u003c/a>\u003ca href=\"http://sanfrancisco.giants.mlb.com/schedule/index.jsp?c_id=sf#y=2012&m=4&calendar=DEFAULT\">The San Francisco Giants\u003c/a> home opener game will be at AT&T Park on Friday, April 13. \u003ca href=\"http://publichousesf.com/\">Public House\u003c/a> is the ballpark’s restaurant and pub with a full bar and over 75 different beers and ales. Just in time for game day, Public House has streamlined its menu and food options. Customers can use a secret door leading from the restaurant into AT&T Park, with a “Grab-n-Go” food and drink station. Chris Wade, 28, is the new Executive Chef for Public House, and is working with \u003ca href=\"http://tracidesjardins.com/\">Chef Traci Des Jardins\u003c/a> and Sous Chef Jorge Lumbreras to update the beer-friendly menu. \u003c/p>\n\u003cp>Before taking the helm at Public House, Wade worked at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> and for the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">Plumpjack Group\u003c/a>. The \u003ca href=\"http://san-francisco.chefs.com/\">California Culinary Academy\u003c/a> grad also worked with \u003ca href=\"http://bostonchefs.com/restaurant/No9Park/chef/patrick-campbell/\">Patrick Campbell\u003c/a> and \u003ca href=\"http://barbaralynch.com/\">Barbara Lynch\u003c/a> at \u003ca href=\"http://www.no9park.com/\">No. 9 Park\u003c/a> in Boston; Massachusetts is his home state. After No. 9 Park, he moved to Philadelphia to work for Michael Solomonov at \u003ca href=\"http://www.zahavrestaurant.com/\">Zahav\u003c/a>. It was from Philadelphia that he and his wife Sarah, a pastry chef, decided to return to San Francisco to work at Prospect. The Wades have been married a year and a half and live in the lower Haight. \u003c/p>\n\u003cp>On Monday, April 9, he will be cooking a special “Welcome Back, San Francisco Giants” $49 three course prix-fixe dinner at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, which is Des Jardins’ French-influenced Civic Center restaurant. Three artisanal beers selected by Bar Manager Greg Stone are included, and Passover and vegetarian options are available. Wine pairings will be available on request. Reservations can be made at (415) 861-5555. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000-150x150.jpg\" alt=\"King Street View of the Public House Bar\" title=\"King Street View of the Public House Bar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41270\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000-150x150.jpg\" alt=\"Chefs Chris Wade and Traci Des Jardins\" title=\"Chefs Chris Wade and Traci Des Jardins\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41264\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Here is the menu:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Zuckerman's Asparagus Salad,\u003cbr>\nMacaroni and Cheese Croutons and Spicy Tomato Vinaigrette\u003cbr>\n••••••••\u003cbr>\nBeer Braised Pork Cheeks,\u003cbr>\nToasted Barley Risotto, Fava Beans and Crispy Onion Strings\u003cbr>\n••••••••\u003cbr>\nOld Rasputin Brownie Sundae,\u003cbr>\nChocolate Covered Potato Chip Ice Cream and Salted Caramel Sauce\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> interviewed Chris Wade in person and via telephone.\u003c/p>\n\u003cp>\u003cstrong>What was it like coming up with new Public House menu items (sliders, sandwiches, pretzels and potato chip crusted mac & cheese) that are game day friendly?\u003c/strong>\u003cbr>\nI wanted to make it easier for people to order, so that they could take the food with them to the game. \u003c/p>\n\u003cp>I’m trying to make the food my own. That’s kind of hard, but getting there is also fun. I’m making the food a little more technique based. So it’s still frying, but done in a more thoughtful way. (Wade uses leftover potato skins rather than Panko crumbs to make his croquettes, a green way of thinking that gives the fried exterior a pleasant crunch). \u003c/p>\n\u003cp>You’ll see stuff that I enjoy eating: deviled eggs and mac and cheese. My favorite things to make here are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">4505 Meats\u003c/a> sliders and the mac and cheese. (Wade’s recipe for Potato Chip Crusted Macaroni and Cheese Bites is featured below). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700-150x150.jpg\" alt=\"Deviled Eggs, Pico de Gallo and Bacon\" title=\"Deviled Eggs, Pico de Gallo and Bacon\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41266\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000-150x150.jpg\" alt=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" title=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41263\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000-150x150.jpg\" alt=\"Mini Corn Dogs\" title=\"Mini Corn Dogs\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41265\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000-150x150.jpg\" alt=\"Soft pretzel bites\" title=\"Soft pretzel bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41269\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000-150x150.jpg\" alt=\"Peanuts\" title=\"Peanuts\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41268\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000-150x150.jpg\" alt=\"Potato chip crusted mac and cheese square with other bar bites\" title=\"Potato chip crusted mac and cheese square with other bar bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41267\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will you do with your staff to prepare for the baseball season?\u003c/strong>\u003cbr>\nThe Bay Bridge series on April 2 and 4 gave us a chance for “all hands on deck” practice runs. We overstaffed those days so that the crew can see what happens on game day. It’s a good way to produce things in a timely fashion and to get grouped.\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Sarah meet?\u003c/strong>\u003cbr>\nWe met at Postrio, when she was working pastry and I was working the savory stations. We’ve worked together for Barbara Lynch, and then in Philly. She’s the pastry chef at Prospect. \u003c/p>\n\u003cp>\u003cstrong>Where did you go on your honeymoon?\u003c/strong>\u003cbr>\nWe’re both big beach people, so we went to Kona Village, to a place that had no TVs. We had a relaxing beach trip together. It was later knocked out by the \u003ca href=\"http://www.konavillage.com/\">tsunami\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a> is one of your mentors. He is one of the reasons you and Sarah returned to San Francisco. What was the move from one coast to the next like?\u003c/strong>\u003cbr>\nI was texting and keeping in touch with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/\">Ravi\u003c/a> after working with him at Boulevard. Sarah and I were visiting SF from Philly for our friend's wedding. I met with Ravi and talked to him about Prospect. Sarah and I were toying with coming back here anyway. It turned out that Prospect’s Sous Chef had to get back to New York. To begin working at Prospect right away, I left Philly two days after our honeymoon. Sarah puts up with quite a bit, because I had to rush out here to make it happen. I slept on a friend’s couch for one month while she moved everything out here. We spent our first month as a married couple apart. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods\u003c/a>, for seafood.\u003cbr>\nI go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers’ Market\u003c/a>, too. Baby fava beans are my favorite thing of the year. They’re only here for two weeks out of the year. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nWe go in phases. Right now, it’s an Asian phase. \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> is good, for all the yakitori and ramen. We live four buildings away from \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>, and I like to support it. I’ve been going there for a long time. My favorite day off is to go to \u003ca href=\"http://rosamundesausagegrill.com/haight-street\">Rosamunde\u003c/a>, then Toronado, and then to \u003ca href=\"http://www.amoeba.com/\">Amoeba Records\u003c/a>.\u003c/p>\n\u003cp>We go to \u003ca href=\"http://www.maven-sf.com/\">Maven\u003c/a> a lot for the drinks, since we know the folks there from Prospect. They have a pretty decent selection.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite day of the year is Thanksgiving, because of the food. One year, we did a cassoulet Thanksgiving, with family, which is less traditional food-wise. We’ve had good Thanksgiving meals with restaurant friends, too.\u003c/p>\n\u003cp>We try to eat healthy at home, so it’s a lot of salad, grains, fish, and chicken. We do love \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>’s steak, meat, and pork chops. Their porchetta was really good... we ate it in less than five minutes, with veggie sides. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream. I could eat a quart every day. I love all flavors of ice cream. We serve \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\">Humphry Slocombe\u003c/a> at Public House. At home, I get Ben & Jerry’s full fat ice cream. I love soft serve, too.\u003c/p>\n\u003cp>\u003cstrong>What else is new?\u003c/strong>\u003cbr>\nWe’re in the process of getting a chocolate lab (dog). I had Labrador dogs as a kid. Sarah had a golden retriever, but that’s too much for me... all that hair.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mac-n-cheese-bites560.jpg\" alt=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" title=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-41257\">\u003c/a>\u003cbr>\n\u003cem>Potato Chip Crusted Macaroni and Cheese Square with other Bar Bites\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Potato Chip Crusted Macaroni and Cheese Bites with Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 30 bites (enough for 10 people as an appetizer)\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2oz butter\u003cbr>\n2oz flour\u003cbr>\n2 cup heavy cream\u003cbr>\n1/2 cup of each cheese grated, white cheddar, provolone, Gruyere, and Monterey Jack\u003cbr>\n1/2 tsp. cayenne\u003cbr>\nSalt and pepper to taste (approx. 1 TBSP salt and 1/2 tsp. pepper)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMake a roux with the butter and flour in a small heavy bottomed saucepan. At the same time bring the cream to a simmer in a medium heavy bottomed saucepan over medium heat. Once the cream is hot, carefully whisk in the roux and allow to cook for 5 minutes to thicken. Add the grated cheeses, cayenne, salt, and pepper, and whisk vigorously to incorporate. Turn the heat down to low and allow cheese to melt to a smooth consistency, whisking regularly to prevent scorching. Once cheese is melted and homogenous, turn off heat but keep sauce warm.\u003c/p>\n\u003cp>\u003cstrong>Macaroni\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 QT raw elbow macaroni\u003cbr>\n1.5 gallons water\u003cbr>\n1 cup salt\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBring the water and salt to a rolling boil. Add macaroni and cook for 2 minutes less then directed to on the package. Once cooked strain and rinse with cold water to stop the macaroni from cooking.\u003c/p>\n\u003cp>Once macaroni is cooked, fold it into the warm cheese sauce and cook together over low heat, stirring constantly with a wooden spoon or heat resistant spatula. When macaroni is tender remove the pan from heat and slowly pour macaroni and cheese mixture into an 8x10 inch sheet tray or baking dish that has been generously sprayed with nonstick spray. Place in the refrigerator to cool overnight. The next day cut around the edge of the pan to help release the block of macaroni and cheese and unmold it onto a cutting board. Portion into 1.5 inch squares and return to the refrigerator until ready to bread.\u003c/p>\n\u003cp>\u003cstrong>Breading\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup panko\u003cbr>\n1 cup crushed potato chips\u003cbr>\n1 cup all purpose flour\u003cbr>\n3 eggs beaten\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine panko and potato chips in a food processor and pulse until chips and panko are roughly the same size. Take portioned macaroni and cheese one at a time and toss lightly in the flour, then dip in the beaten egg mixture, and then toss in the potato chip/panko crust.\u003c/p>\n\u003cp>Once all bites have been breaded cook them in a fryer or Dutch oven filled with rice bran oil set to 350F until crust is golden brown (approx. 4 minutes). Strain onto a paper towel and lightly sprinkle with kosher salt. Serve immediately with your choice of dipping sauce (we use a spicy tomato jam) or as a crouton substitute with a salad.\u003c/p>\n\u003cp>\u003cstrong>Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cloves garlic\u003cbr>\n1/4 white onion\u003cbr>\n1 TBSP olive oil\u003cbr>\n1 QT crushed tomatoes with juice\u003cbr>\n1/4 tsp. cayenne\u003cbr>\n1 1/2 TBSP Tabasco sauce\u003cbr>\n1/2 TBSP kosher salt\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSlice the onion and garlic and sweat with the oil in a saucepan over medium heat. Once tender add the chopped tomatoes cayenne and salt and cook over medium heat until the tomato liquid has reduced by 1/4. Remove from heat and allow to cool slightly before blending in a food processor with Tabasco sauce.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Defrankenfurtication: The Hot Dog Deconstructed",
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"content": "\u003cp>Deconstruction is all the rage these days, and why not? What better way to get in touch with the true nature of the foods you eat than by presenting them in an incomplete state of preparation? The eyes get to linger over the process, getting a peek behind the curtain at the magic of what the mouth is about to pulverize.\u003c/p>\n\u003cp>Nowhere is this rage more prevalent than in the burgeoning world of deconstructed hot dogs. Graduated from the humble franks of childhood, today's hot dogs offer a degree of sophistication normally reserved for wines, cheeses, and salted caramel Red Vine varietals.\u003c/p>\n\u003cfigure id=\"attachment_40940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\" alt=\"Chew's Original De-Dog\" width=\"1000\" height=\"695\" class=\"size-full wp-image-40940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chew's Original De-Dog \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mission stalwart \u003ca href=\"http://chewsf.tumblr.com\">Chew\u003c/a> naturally comes first to mind for defrankenfurtication. Master Chef Ian Golenz isn't afraid to brandish his gritty Bronx roots while serving up 2,000 of his celebrated De-Dogs a day with an ironic sneer. Sometimes credited with the invention of the deconstructed dog, Golenz is more widely understood to have perfected its craft. \"I like keeping it real,\" says Golenz in between assaulting various members of the line of customers spilling out the door.\u003c/p>\n\u003cp>Golenz' De-Dog is a classic, encompassing all four primary elements of the platonic ideal sausage: gristle, casing, filler, and meat, which may be enjoyed separately—with or without the housemade locally-sourced cracked wheat crouton \"buns\"—combined on the plate, in the mouth, or in the stomach.\u003c/p>\n\u003cp>The specific fillers and gristle components vary seasonally, but always playfully juxtapose under Golenz' artful eye. This rainy spring's ingredients include semi-organic fair-trade toasted genmai cha, an imported cloven \"marshmallow\" foam peanut, Swingline free-range staples, unherbed raw paleo-polenta, combed Persian-Siamese blend \u003cem>cheveux de chat\u003c/em>, a spring-inspired inductive jacketed copper coil, partially nontoxic meat-inspired paste resting atop a bed of kaffir lemon leaf, young porchetta entrails casing, and housemade balsamic mustard and curried ketchup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By popular request, Chew has also expanded its undogged offerings to include the \u003cstrong>vegetarian Vee-Dog\u003c/strong>, \u003cstrong>gluten-free Gee-Dog\u003c/strong>, and \u003cstrong>organic Oh-Dog\u003c/strong>. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"40991,40950,40990\"]\u003c/p>\n\u003cp>But Chew is no longer the only hot dog undoer in town. The \u003ca href=\"http://twitter.com/#!/DogGoneDooDah\">DogGoneDooDahDawgz truck\u003c/a>, normally found a few blocks away, offers a strong beanless frank in a more portable package. Proprietor and weekend DJ Keira Von Houten takes a different approach, employing an Acme torpedo roll as her canvas, making for a contained sausage explosion that can be assembled into a conveniently carryable unit, for those who want to ruin the experience. \u003c/p>\n\u003cfigure id=\"attachment_40945\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\" alt=\"DogGoneDooDahDawg\" width=\"560\" height=\"687\" class=\"size-full wp-image-40945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DogGoneDooDahDawgz’ DooDah Dawg \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The DooDah Dawg centers on foraged fillers and innovative meatlike substances. The cageless Souris Ranch mouse lends it its truffulent earthiness, providing both the skeletal calcium and fuzzy texture reminiscent of the most humbly generic-brand wiener. While the seasonings vary from dawg to dawg, some recurring favorites have included paprika-infused salt-roasted Phillips-head screws, sidewalk-harvested urban baby greens, pickled rolled baby oats with knitted twine and root vegetable confit, prescription-strength locally distilled pseudoephedrine pods, and the unexpectedly bittersweet tang of Bavarian stoat-milk ghee. This plus Von Houten's bold use of condiment packets in lieu of sausage casings emphasizes her willingness to offer a new spin on traditional ingredients.\u003c/p>\n\u003cp>Next time you find yourself fatigued by the Bay Area's unrestrained deliciousness, it's worth taking a break from proper quality to remind yourself of classic ballpark culinary masochism taken to its next logical stage.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tumblr: \u003ca href=\"http://chewsf.tumblr.com/\">Chew SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/DogGoneDooDah\">@DogGoneDooDah\u003c/a>\u003c/p>\n\n",
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"excerpt": "Deconstruction is all the rage these days, and why not? What better way to get in touch with the true nature of the foods you eat than by presenting them in an incomplete state of preparation? Nowhere is this rage more prevalent than in the burgeoning world of deconstructed hot dogs.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Deconstruction is all the rage these days, and why not? What better way to get in touch with the true nature of the foods you eat than by presenting them in an incomplete state of preparation? The eyes get to linger over the process, getting a peek behind the curtain at the magic of what the mouth is about to pulverize.\u003c/p>\n\u003cp>Nowhere is this rage more prevalent than in the burgeoning world of deconstructed hot dogs. Graduated from the humble franks of childhood, today's hot dogs offer a degree of sophistication normally reserved for wines, cheeses, and salted caramel Red Vine varietals.\u003c/p>\n\u003cfigure id=\"attachment_40940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\" alt=\"Chew's Original De-Dog\" width=\"1000\" height=\"695\" class=\"size-full wp-image-40940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chew's Original De-Dog \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mission stalwart \u003ca href=\"http://chewsf.tumblr.com\">Chew\u003c/a> naturally comes first to mind for defrankenfurtication. Master Chef Ian Golenz isn't afraid to brandish his gritty Bronx roots while serving up 2,000 of his celebrated De-Dogs a day with an ironic sneer. Sometimes credited with the invention of the deconstructed dog, Golenz is more widely understood to have perfected its craft. \"I like keeping it real,\" says Golenz in between assaulting various members of the line of customers spilling out the door.\u003c/p>\n\u003cp>Golenz' De-Dog is a classic, encompassing all four primary elements of the platonic ideal sausage: gristle, casing, filler, and meat, which may be enjoyed separately—with or without the housemade locally-sourced cracked wheat crouton \"buns\"—combined on the plate, in the mouth, or in the stomach.\u003c/p>\n\u003cp>The specific fillers and gristle components vary seasonally, but always playfully juxtapose under Golenz' artful eye. This rainy spring's ingredients include semi-organic fair-trade toasted genmai cha, an imported cloven \"marshmallow\" foam peanut, Swingline free-range staples, unherbed raw paleo-polenta, combed Persian-Siamese blend \u003cem>cheveux de chat\u003c/em>, a spring-inspired inductive jacketed copper coil, partially nontoxic meat-inspired paste resting atop a bed of kaffir lemon leaf, young porchetta entrails casing, and housemade balsamic mustard and curried ketchup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By popular request, Chew has also expanded its undogged offerings to include the \u003cstrong>vegetarian Vee-Dog\u003c/strong>, \u003cstrong>gluten-free Gee-Dog\u003c/strong>, and \u003cstrong>organic Oh-Dog\u003c/strong>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Chew is no longer the only hot dog undoer in town. The \u003ca href=\"http://twitter.com/#!/DogGoneDooDah\">DogGoneDooDahDawgz truck\u003c/a>, normally found a few blocks away, offers a strong beanless frank in a more portable package. Proprietor and weekend DJ Keira Von Houten takes a different approach, employing an Acme torpedo roll as her canvas, making for a contained sausage explosion that can be assembled into a conveniently carryable unit, for those who want to ruin the experience. \u003c/p>\n\u003cfigure id=\"attachment_40945\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\" alt=\"DogGoneDooDahDawg\" width=\"560\" height=\"687\" class=\"size-full wp-image-40945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DogGoneDooDahDawgz’ DooDah Dawg \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The DooDah Dawg centers on foraged fillers and innovative meatlike substances. The cageless Souris Ranch mouse lends it its truffulent earthiness, providing both the skeletal calcium and fuzzy texture reminiscent of the most humbly generic-brand wiener. While the seasonings vary from dawg to dawg, some recurring favorites have included paprika-infused salt-roasted Phillips-head screws, sidewalk-harvested urban baby greens, pickled rolled baby oats with knitted twine and root vegetable confit, prescription-strength locally distilled pseudoephedrine pods, and the unexpectedly bittersweet tang of Bavarian stoat-milk ghee. This plus Von Houten's bold use of condiment packets in lieu of sausage casings emphasizes her willingness to offer a new spin on traditional ingredients.\u003c/p>\n\u003cp>Next time you find yourself fatigued by the Bay Area's unrestrained deliciousness, it's worth taking a break from proper quality to remind yourself of classic ballpark culinary masochism taken to its next logical stage.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tumblr: \u003ca href=\"http://chewsf.tumblr.com/\">Chew SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/DogGoneDooDah\">@DogGoneDooDah\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\" alt=\"Iso Rabins\" title=\"Iso Rabins\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40860\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> founder Iso Rabins. All photos courtesy forageSF.\u003cbr>\n\u003c/em>\u003cbr>\nBorn in Santa Cruz and raised on the East Coast, Iso Rabins always knew he wanted to return to California after college. What he didn’t know was that he’d be making a living out of what he found in the woods. Staying with his father in the woods east of Eureka, CA, Rabins learned to forage mushrooms and began to drive them down to San Francisco to sell at the back doors of restaurants.\u003c/p>\n\u003cp>“Black trumpets, hedgehogs, chanterelles,” Rabins recalls. “\u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> was one of the first guys to buy from me. He seemed pretty into it.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\" alt=\"Foraged mushrooms\" title=\"Foraged mushrooms\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40864\">\u003c/a>\u003cbr>\n\u003cem>Foraged mushrooms ready for sale.\u003c/em>\u003c/p>\n\u003cp>Rabins, who would “cold call chefs and show up at the back door with a flat of mushrooms,” counted \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, and \u003ca href=\"http://emmysspaghettishack.com/\">Emmy's Spaghetti Shack\u003c/a> among his regular clients. \u003c/p>\n\u003cp>But mushroom season is short in California, and Rabins had a knack for foraging.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I realized that for rest of the year, you can forage too!” he says. Wild greens, acorns, and seaweed made it onto his short list of items to gather in the woods. \u003c/p>\n\u003cp>“I grew up in Vermont but I wasn't really a woods guy,” says Rabins. “It's cool when I go back now to visit my mom, I see so much more than I saw before. There are ramps everywhere!”\u003c/p>\n\u003cblockquote>\u003cp>“Foraging gives you a real awareness of your surroundings. You notice things you'd never seen before.”\u003c/p>\u003c/blockquote>\n\u003cp>Rabins started a “CSF” (Community Supported Forage) box program, similar to a \u003ca href=\"http://en.wikipedia.org/wiki/Community-supported_agricultur\">CSA\u003c/a> box you’d get from a farm. \u003c/p>\n\u003cp>“I wanted to sell at the farmer's markets but people get freaked out by wild mushrooms,” he said. So then, he started the \u003ca href=\"http://foragesf.com/market/\">underground market\u003c/a>. The event, which ran for eighteen months, was a space for people who are making food at home to be able to sell it. Morphing from a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">private house in the Mission\u003c/a>, to which 150 people showed up to a 2,500 person private club held at \u003ca href=\"http://publicsf.com/\">Public Works\u003c/a>, the underground market was eventually shut down by the Health Department. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\" alt=\"Underground Market\" title=\"Underground Market\" width=\"560\" height=\"400\" class=\"alignnone size-full wp-image-40867\">\u003c/a>\u003cbr>\n\u003cem>Hungry patrons wait outside the Underground Market in 2010.\u003cbr>\n\u003c/em>\u003cbr>\nThree years ago, Rabins started the \u003ca href=\"http://wildkitchen.wordpress.com/\">Wild Kitchen\u003c/a>, a series of wild foraged underground dinners. Each of the eight courses focuses on a couple of wild ingredients that Rabins collects; he cooks with co-chef Thomas Martinez, formerly of \u003ca href=\"http://www.missionbeachcafesf.com/\">Mission Beach Cafe\u003c/a> and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>. \u003c/p>\n\u003cp>The focus for Rabins and the rest of the \u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> crew now, is shifting toward an “incubator kitchen,” a concept Rabins is developing based off of the model of \u003ca href=\"http://techshop.ws/\">Tech Shop\u003c/a>. For around $100 monthly, members can use industrial design equipment and receive help with their projects. \u003c/p>\n\u003cblockquote>\u003cp>“Commercial kitchens aren't welcoming to non-professionals,” Rabins explains. “We all have these little apartment kitchens, which are not cohesive to cooking large amounts of food.”\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> is intended to be a “hub for food.” The shared-use commercial kitchen will have office space and offer consulting to people who are starting their own food businesses. \u003c/p>\n\u003cp>“When you're starting your own food business there is so much bureaucracy and red tape,” says Rabins. “There is so much hassle and you're generally trying to do it all on your own, so it's really disheartening.”\u003c/p>\n\u003cp>Forage Kitchen will be a space for people to work alongside each other. “People talk a lot about the food community in SF, but more realistically it's a lot of people doing the same stuff on their own in the same city,” Rabins says. A lot of small-business food entrepreneurs, Rabins says, know each other but don’t meet up. Being around others who “are going through the same stuff, and learning the same stuff” will be beneficial to both the small businesspeople and to the larger SF food community as a whole. Beyond Forage Kitchen being for small businesses, though, Rabins sees it as a welcoming space for individuals.\u003c/p>\n\u003cp>Though Forage Kitchen is still several months away from opening, Rabins is just starting to fundraise now. He hasn’t begun applying for any licenses yet but there is a space the foragers are eyeballing. “Think 10,000 square feet in SOMA, with space for a rooftop garden and a temperature-controlled room to hang meats and cure prosciutto,” Rabins says. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\" alt=\"utopia\" title=\"utopia\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40869\">\u003c/a>\u003cbr>\n\u003cem>Diners will eventually enjoy the fruits of local labor at the Forage Kitchen.\u003cbr>\n\u003c/em>\u003cbr>\nAnother dream is to have a “home brew room,” where novice brewmeisters can produce beer, and a café in front that will sell the wares made on site. When will this utopian place open? “Hopefully within a year,” Rabins says. “It’s amazing how difficult the city makes these things,” he sighs. \u003c/p>\n\u003cp>Though getting an independent food business off the ground in San Francisco can be filled with trials and tribulations, Rabins has persevered. His methods of success?\u003c/p>\n\u003cp>“I've always kept my business really light,” he explains. “If I was doing something, and it wasn't working, I could easily change course. I have tried to follow my interests the whole way.\"\u003c/p>\n\u003cblockquote>\u003cp>\"I think the most important thing to be successful is to follow your own passion.”\n\u003c/p>\u003c/blockquote>\n\u003cp>For now, Rabins is getting the word out about the \u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> through forageSF events like Wild-boar scavenger hunts, “Gypsy Jazz pig roasts,” and Basque family-style feasts. Although this weekend’s Basque feasts are sold out there will be future fundraising events to get the Forage Kitchen project off the ground. To be among the first to know about upcoming events subscribe to the \u003ca href=\"http://foragesf.com/\">forageSF email list\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nforageSF: \u003ca href=\"http://foragesf.com/wild-kitchen/health-department-blues-2/\">Health Department Blues\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bay Citizen: \u003ca href=\"http://www.baycitizen.org/blogs/culturefeed/foragesf-founder-says-health-department/\">ForageSF Founder Accuses Health Department of Harassment\u003c/a> (UPDATED)\u003c/p>\n\n",
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"excerpt": "Iso Rabins of forageSF is the mind behind an underground food market, wild foraging walks and scavenger hunts, plus several series of underground dinners. We dig into what's next on his plate: a cooperative Forage Kitchen.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/isointro560.jpg\" alt=\"Iso Rabins\" title=\"Iso Rabins\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40860\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> founder Iso Rabins. All photos courtesy forageSF.\u003cbr>\n\u003c/em>\u003cbr>\nBorn in Santa Cruz and raised on the East Coast, Iso Rabins always knew he wanted to return to California after college. What he didn’t know was that he’d be making a living out of what he found in the woods. Staying with his father in the woods east of Eureka, CA, Rabins learned to forage mushrooms and began to drive them down to San Francisco to sell at the back doors of restaurants.\u003c/p>\n\u003cp>“Black trumpets, hedgehogs, chanterelles,” Rabins recalls. “\u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a> was one of the first guys to buy from me. He seemed pretty into it.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mushies5601.jpg\" alt=\"Foraged mushrooms\" title=\"Foraged mushrooms\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40864\">\u003c/a>\u003cbr>\n\u003cem>Foraged mushrooms ready for sale.\u003c/em>\u003c/p>\n\u003cp>Rabins, who would “cold call chefs and show up at the back door with a flat of mushrooms,” counted \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, and \u003ca href=\"http://emmysspaghettishack.com/\">Emmy's Spaghetti Shack\u003c/a> among his regular clients. \u003c/p>\n\u003cp>But mushroom season is short in California, and Rabins had a knack for foraging.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I realized that for rest of the year, you can forage too!” he says. Wild greens, acorns, and seaweed made it onto his short list of items to gather in the woods. \u003c/p>\n\u003cp>“I grew up in Vermont but I wasn't really a woods guy,” says Rabins. “It's cool when I go back now to visit my mom, I see so much more than I saw before. There are ramps everywhere!”\u003c/p>\n\u003cblockquote>\u003cp>“Foraging gives you a real awareness of your surroundings. You notice things you'd never seen before.”\u003c/p>\u003c/blockquote>\n\u003cp>Rabins started a “CSF” (Community Supported Forage) box program, similar to a \u003ca href=\"http://en.wikipedia.org/wiki/Community-supported_agricultur\">CSA\u003c/a> box you’d get from a farm. \u003c/p>\n\u003cp>“I wanted to sell at the farmer's markets but people get freaked out by wild mushrooms,” he said. So then, he started the \u003ca href=\"http://foragesf.com/market/\">underground market\u003c/a>. The event, which ran for eighteen months, was a space for people who are making food at home to be able to sell it. Morphing from a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">private house in the Mission\u003c/a>, to which 150 people showed up to a 2,500 person private club held at \u003ca href=\"http://publicsf.com/\">Public Works\u003c/a>, the underground market was eventually shut down by the Health Department. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/food-market560.jpg\" alt=\"Underground Market\" title=\"Underground Market\" width=\"560\" height=\"400\" class=\"alignnone size-full wp-image-40867\">\u003c/a>\u003cbr>\n\u003cem>Hungry patrons wait outside the Underground Market in 2010.\u003cbr>\n\u003c/em>\u003cbr>\nThree years ago, Rabins started the \u003ca href=\"http://wildkitchen.wordpress.com/\">Wild Kitchen\u003c/a>, a series of wild foraged underground dinners. Each of the eight courses focuses on a couple of wild ingredients that Rabins collects; he cooks with co-chef Thomas Martinez, formerly of \u003ca href=\"http://www.missionbeachcafesf.com/\">Mission Beach Cafe\u003c/a> and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>. \u003c/p>\n\u003cp>The focus for Rabins and the rest of the \u003ca href=\"http://foragesf.com/\">forageSF\u003c/a> crew now, is shifting toward an “incubator kitchen,” a concept Rabins is developing based off of the model of \u003ca href=\"http://techshop.ws/\">Tech Shop\u003c/a>. For around $100 monthly, members can use industrial design equipment and receive help with their projects. \u003c/p>\n\u003cblockquote>\u003cp>“Commercial kitchens aren't welcoming to non-professionals,” Rabins explains. “We all have these little apartment kitchens, which are not cohesive to cooking large amounts of food.”\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> is intended to be a “hub for food.” The shared-use commercial kitchen will have office space and offer consulting to people who are starting their own food businesses. \u003c/p>\n\u003cp>“When you're starting your own food business there is so much bureaucracy and red tape,” says Rabins. “There is so much hassle and you're generally trying to do it all on your own, so it's really disheartening.”\u003c/p>\n\u003cp>Forage Kitchen will be a space for people to work alongside each other. “People talk a lot about the food community in SF, but more realistically it's a lot of people doing the same stuff on their own in the same city,” Rabins says. A lot of small-business food entrepreneurs, Rabins says, know each other but don’t meet up. Being around others who “are going through the same stuff, and learning the same stuff” will be beneficial to both the small businesspeople and to the larger SF food community as a whole. Beyond Forage Kitchen being for small businesses, though, Rabins sees it as a welcoming space for individuals.\u003c/p>\n\u003cp>Though Forage Kitchen is still several months away from opening, Rabins is just starting to fundraise now. He hasn’t begun applying for any licenses yet but there is a space the foragers are eyeballing. “Think 10,000 square feet in SOMA, with space for a rooftop garden and a temperature-controlled room to hang meats and cure prosciutto,” Rabins says. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/utopia560.jpg\" alt=\"utopia\" title=\"utopia\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-40869\">\u003c/a>\u003cbr>\n\u003cem>Diners will eventually enjoy the fruits of local labor at the Forage Kitchen.\u003cbr>\n\u003c/em>\u003cbr>\nAnother dream is to have a “home brew room,” where novice brewmeisters can produce beer, and a café in front that will sell the wares made on site. When will this utopian place open? “Hopefully within a year,” Rabins says. “It’s amazing how difficult the city makes these things,” he sighs. \u003c/p>\n\u003cp>Though getting an independent food business off the ground in San Francisco can be filled with trials and tribulations, Rabins has persevered. His methods of success?\u003c/p>\n\u003cp>“I've always kept my business really light,” he explains. “If I was doing something, and it wasn't working, I could easily change course. I have tried to follow my interests the whole way.\"\u003c/p>\n\u003cblockquote>\u003cp>\"I think the most important thing to be successful is to follow your own passion.”\n\u003c/p>\u003c/blockquote>\n\u003cp>For now, Rabins is getting the word out about the \u003ca href=\"http://foragesf.com/an-incubator-kitchen/fundraising-for-forage-kitchen/\">Forage Kitchen\u003c/a> through forageSF events like Wild-boar scavenger hunts, “Gypsy Jazz pig roasts,” and Basque family-style feasts. Although this weekend’s Basque feasts are sold out there will be future fundraising events to get the Forage Kitchen project off the ground. To be among the first to know about upcoming events subscribe to the \u003ca href=\"http://foragesf.com/\">forageSF email list\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nforageSF: \u003ca href=\"http://foragesf.com/wild-kitchen/health-department-blues-2/\">Health Department Blues\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bay Citizen: \u003ca href=\"http://www.baycitizen.org/blogs/culturefeed/foragesf-founder-says-health-department/\">ForageSF Founder Accuses Health Department of Harassment\u003c/a> (UPDATED)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Palestinian Family Shares Treasured Dishes at Zaki Kabob House",
"title": "Palestinian Family Shares Treasured Dishes at Zaki Kabob House",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\" alt=\"Zaki-Ayyad family\" title=\"Zaki-Ayyad family\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40807\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Zaki Kabob House\u003c/em>\u003c/p>\n\u003cp>Middle Eastern restaurants dot the Bay Area dining scene, like parsley sprinkled over a plate of hummus. A recent discovery, Albany’s \u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>, intrigued me for two reasons: the menu, featuring Palestinian dishes not commonly found at other shawarma-falafel spots, and the compelling story of Zaki’s determined owners, the Ayyad family.\u003c/p>\n\u003cp>Sitting on the patio of their modest green building on San Pablo Avenue, I spoke with Fayza, Kameem, Ramzy and Layla about their journey to opening Zaki (which means ‘delicious’ in Arabic) and some of their Palestinian specialties. (\u003ca href=\"http://en.wikipedia.org/wiki/Palestinian_cuisine\">Palestinian cuisine\u003c/a> includes foods prepared and eaten by Palestinians, whether living in the Palestinian Diaspora, West Bank and Gaza, Israel, Jordan, or refugee camps. It traces Persian, Turkish and Greek influences and shares features of other Levantine cuisines, such as Lebanese, Syrian and Jordanian.)\u003c/p>\n\u003cp>Fayza, the matriarch and recipe developer, recently returned from an annual trip to her native Jerusalem for inspiration. A gracious hostess, every time I inquired about an unfamiliar dish on the menu, she made sure I got a taste, adding, “Hospitality is part of our culture.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\" alt=\"spheeha\" title=\"spheeha\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-40808\">\u003c/a>\u003cbr>\nAs I munched on \u003cem>spheeha\u003c/em> (also spelled sfiha) a mini-pizza with moist turmeric-scented dough topped by lamb, tomato and tahini (veggie version features spinach), Fayza’s husband, Kameem told me that after moving to California 30 years ago, his first job was in a cardboard-tube factory, making $3.50 an hour. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Later he owned a liquor store, but Fayza admits she was always uncomfortable with that, since Islam prohibits alcohol -- and it is not served in their restaurant. When Kameem owned and ran the Halal Meat Market in Berkeley, Fayza worked as a butcher, carving up goats and sides of beef. Then medical problems and the economic downturn hit the family hard. They lost everything. “But,” said Kameem, “ you can’t give up. There is always opportunity. When one door closes another opens.”\u003c/p>\n\u003cp>The door leading into their dream restaurant did not swing open without a lot of faith and hard work. This spot on the Berkeley-Albany border was a KFC when the family first noticed it, which was then replaced by a string of other eateries that all went belly up. The jinxed spot has been variously, a donut shop, Chinese, Korean and African restaurants. \u003c/p>\n\u003cp>The day in 2008 that Naiem found a tiny “For Sale” note taped on the door, the abandoned property was dark, damp, littered, and an impromptu, open-air dorm for homeless people. “The place was in such bad shape,” Kameem recounted, “that everyone told me I was a fool to buy it.” But the challenge appealed to Kameem and he and his family toiled everyday for 8 months to clean and remodel it. “We filled dumpsters the size of elephants with trash,” he recalled.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\" alt=\"welcome\" title=\"welcome\" width=\"560\" height=\"317\" class=\"alignnone size-full wp-image-40809\">\u003c/a>\u003c/p>\n\u003cp>Neighbors first tried to discourage them, saying that given the spot’s history, they would be too afraid to frequent the new cafe. But as the Ayyads installed patterned tile walls that reminded them of home, and made the space cozy and inviting, local residents started rooting for them. \u003c/p>\n\u003cp>One day when it looked like the remodeling was complete, the neighbors couldn’t wait any longer and lined up at the front door for lunch, even before there was an official opening. Fayza wasn’t quite ready yet and just made them salad, chicken and pot after pot of rice, since she had no idea how much people were going to eat. Slowly, she started adding dishes to the menu, familiar Middle Eastern fare, like hummus, falafel and shawarma, but with Fayza’s special spin. Their standout dish has always been the organic, rotisserie chicken, marinated in olive oil, lemon juice and vinegar and rubbed with Fayza’s secret blend of spices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\" alt=\"maklouba\" title=\"maklouba\" width=\"560\" height=\"480\" class=\"alignnone size-full wp-image-40810\">\u003c/a>\u003cbr>\nAll this talk of chicken made me hungry and I asked about Maklouba, one of the daily specials. “This is a Jordanian-Palestinian dish that we eat at home every Friday. It literally means upside-down,” Fayza said as she invited me into the kitchen where she and daughter Layla, who serves as kitchen manager and cook, took a huge pan layered with chicken, vegetables and rice out of the oven and gently turned it over onto a giant platter to offer me a bite of the warm mélange.\u003c/p>\n\u003cp>Fayza, who had a Moroccan father and Palestinian mother, explains that this dish is usually eaten with the hands. Since I just wrote a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">post about eating with the hands\u003c/a>, in which I got a lesson in Moroccan right-handed dining, I felt prepared. But Fayza says that common practice in her culture is to wash the hands, but leave them wet (perhaps because this avoids any worry about unclean towels?) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\" alt=\"mudamus\" title=\"mudamus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40811\">\u003c/a>\u003c/p>\n\u003cp>The maklouba, like the spheeha and other nightly specials I tasted in the next few days are homey, hearty, unfussy, satisfying dishes. Besides familiar salads of cucumbers and tomatoes (with feta, tahini, or red onions) dressed in olive oil and lemon, a few salad items were new to me: Mudamus, creamy poached fava beans with stewed tomatoes, which Layla informed me is a breakfast staple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\" alt=\"mashweeya\" title=\"mashweeya\" width=\"560\" height=\"403\" class=\"alignnone size-full wp-image-40812\">\u003c/a>\u003c/p>\n\u003cp>And Mashweeya, a grilled vegetable salad that Layla explained is usually a summer dish, enjoyed by the family standing around the hot grill. The plate of smoky eggplant, tomatoes and garlic with olive oil was so flavorful, that I tasted a hint of summer, even on a rainy March day.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\" alt=\"Fasoulia\" title=\"Fasoulia\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40813\">\u003c/a>\u003c/p>\n\u003cp>The nightly specials are a big draw at Zaki, even with the ninety-five percent non-Middle Eastern clientele. Son and business manager, Ramzy, says, \u003c/p>\n\u003cblockquote>\u003cp>“Many of our customers are well-traveled people who have tasted these foods on trips. We also get fourth or fifth generation Lebanese, for example, or someone who remembers the way their Persian grandma made lentils.”\u003c/p>\u003c/blockquote>\n\u003cp>Lamb is a key ingredient in dishes traditionally served on special occasions and at Zaki, the lamb is so tender it falls apart if you but glance at it. In Fasoulia, the Tuesday night special, it is cooked with green beans stewed with garlic and tomato sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\" alt=\"mensaf\" title=\"mensaf\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-40814\">\u003c/a>\u003c/p>\n\u003cp>In Mensaf, the Saturday night special--that always sells out--the lamb comes in a bowl of creamy sauce of yogurt, sautéed onions and lemon juice that one pours over a dome of Jasmine rice and yogurt-soaked bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\" alt=\"zaki falafel\" title=\"zaki falafel\" width=\"560\" height=\"555\" class=\"alignnone size-full wp-image-40815\">\u003c/a>\u003c/p>\n\u003cp>As she brought me a plate of her zesty, spiced falafel to try, Fayza confided that the headscarf she wears seems to attract cultural projections. When she attended Contra Costa College 20 years ago, she was the only student with such a head covering. \u003c/p>\n\u003cblockquote>\u003cp>“They called me Mother Teresa,” she recalled. “And they wanted me to change my name to Liza, and my husband to change his to Dan. Can you imagine us, ‘Liza and Dan?’ But no way, I’m not changing. I stay true to myself,\" she said as she graciously poured me another cup of mint tea.\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/b7d7d\">Map\u003c/a>\u003cbr>\n1101 San Pablo Avenue (at Dartmouth St.) Albany, 94706\u003cbr>\nPhone: (510) 527-5452\u003cbr>\nHours: Sunday-Thursday 11-3, 5-9 Friday & Saturday, 11-3, 5-10 (Saturday night live music)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/zakikabobhouse\">@ZakiKabobHouse\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/zakikabobhouse\">Zaki Delectable Mediterranean Cuisine\u003c/a>\u003c/p>\n\n",
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"excerpt": "While Middle Eastern restaurants abound, Zaki Kabob House in Albany is one of the few that serve specialties of Palestinian cuisine, like spheeha, maklouba and mensaf. Family-owned and run by Fayza and Kameem Ayyad and their children, Zaki offers tastes of another world, plus warm hospitality. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Zaki-Ayyad-family.jpg\" alt=\"Zaki-Ayyad family\" title=\"Zaki-Ayyad family\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40807\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Zaki Kabob House\u003c/em>\u003c/p>\n\u003cp>Middle Eastern restaurants dot the Bay Area dining scene, like parsley sprinkled over a plate of hummus. A recent discovery, Albany’s \u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>, intrigued me for two reasons: the menu, featuring Palestinian dishes not commonly found at other shawarma-falafel spots, and the compelling story of Zaki’s determined owners, the Ayyad family.\u003c/p>\n\u003cp>Sitting on the patio of their modest green building on San Pablo Avenue, I spoke with Fayza, Kameem, Ramzy and Layla about their journey to opening Zaki (which means ‘delicious’ in Arabic) and some of their Palestinian specialties. (\u003ca href=\"http://en.wikipedia.org/wiki/Palestinian_cuisine\">Palestinian cuisine\u003c/a> includes foods prepared and eaten by Palestinians, whether living in the Palestinian Diaspora, West Bank and Gaza, Israel, Jordan, or refugee camps. It traces Persian, Turkish and Greek influences and shares features of other Levantine cuisines, such as Lebanese, Syrian and Jordanian.)\u003c/p>\n\u003cp>Fayza, the matriarch and recipe developer, recently returned from an annual trip to her native Jerusalem for inspiration. A gracious hostess, every time I inquired about an unfamiliar dish on the menu, she made sure I got a taste, adding, “Hospitality is part of our culture.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/spheeha.jpg\" alt=\"spheeha\" title=\"spheeha\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-40808\">\u003c/a>\u003cbr>\nAs I munched on \u003cem>spheeha\u003c/em> (also spelled sfiha) a mini-pizza with moist turmeric-scented dough topped by lamb, tomato and tahini (veggie version features spinach), Fayza’s husband, Kameem told me that after moving to California 30 years ago, his first job was in a cardboard-tube factory, making $3.50 an hour. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Later he owned a liquor store, but Fayza admits she was always uncomfortable with that, since Islam prohibits alcohol -- and it is not served in their restaurant. When Kameem owned and ran the Halal Meat Market in Berkeley, Fayza worked as a butcher, carving up goats and sides of beef. Then medical problems and the economic downturn hit the family hard. They lost everything. “But,” said Kameem, “ you can’t give up. There is always opportunity. When one door closes another opens.”\u003c/p>\n\u003cp>The door leading into their dream restaurant did not swing open without a lot of faith and hard work. This spot on the Berkeley-Albany border was a KFC when the family first noticed it, which was then replaced by a string of other eateries that all went belly up. The jinxed spot has been variously, a donut shop, Chinese, Korean and African restaurants. \u003c/p>\n\u003cp>The day in 2008 that Naiem found a tiny “For Sale” note taped on the door, the abandoned property was dark, damp, littered, and an impromptu, open-air dorm for homeless people. “The place was in such bad shape,” Kameem recounted, “that everyone told me I was a fool to buy it.” But the challenge appealed to Kameem and he and his family toiled everyday for 8 months to clean and remodel it. “We filled dumpsters the size of elephants with trash,” he recalled.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/welcome.jpg\" alt=\"welcome\" title=\"welcome\" width=\"560\" height=\"317\" class=\"alignnone size-full wp-image-40809\">\u003c/a>\u003c/p>\n\u003cp>Neighbors first tried to discourage them, saying that given the spot’s history, they would be too afraid to frequent the new cafe. But as the Ayyads installed patterned tile walls that reminded them of home, and made the space cozy and inviting, local residents started rooting for them. \u003c/p>\n\u003cp>One day when it looked like the remodeling was complete, the neighbors couldn’t wait any longer and lined up at the front door for lunch, even before there was an official opening. Fayza wasn’t quite ready yet and just made them salad, chicken and pot after pot of rice, since she had no idea how much people were going to eat. Slowly, she started adding dishes to the menu, familiar Middle Eastern fare, like hummus, falafel and shawarma, but with Fayza’s special spin. Their standout dish has always been the organic, rotisserie chicken, marinated in olive oil, lemon juice and vinegar and rubbed with Fayza’s secret blend of spices.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/maklouba.jpg\" alt=\"maklouba\" title=\"maklouba\" width=\"560\" height=\"480\" class=\"alignnone size-full wp-image-40810\">\u003c/a>\u003cbr>\nAll this talk of chicken made me hungry and I asked about Maklouba, one of the daily specials. “This is a Jordanian-Palestinian dish that we eat at home every Friday. It literally means upside-down,” Fayza said as she invited me into the kitchen where she and daughter Layla, who serves as kitchen manager and cook, took a huge pan layered with chicken, vegetables and rice out of the oven and gently turned it over onto a giant platter to offer me a bite of the warm mélange.\u003c/p>\n\u003cp>Fayza, who had a Moroccan father and Palestinian mother, explains that this dish is usually eaten with the hands. Since I just wrote a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">post about eating with the hands\u003c/a>, in which I got a lesson in Moroccan right-handed dining, I felt prepared. But Fayza says that common practice in her culture is to wash the hands, but leave them wet (perhaps because this avoids any worry about unclean towels?) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mudamus.jpg\" alt=\"mudamus\" title=\"mudamus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40811\">\u003c/a>\u003c/p>\n\u003cp>The maklouba, like the spheeha and other nightly specials I tasted in the next few days are homey, hearty, unfussy, satisfying dishes. Besides familiar salads of cucumbers and tomatoes (with feta, tahini, or red onions) dressed in olive oil and lemon, a few salad items were new to me: Mudamus, creamy poached fava beans with stewed tomatoes, which Layla informed me is a breakfast staple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mashweeya.jpg\" alt=\"mashweeya\" title=\"mashweeya\" width=\"560\" height=\"403\" class=\"alignnone size-full wp-image-40812\">\u003c/a>\u003c/p>\n\u003cp>And Mashweeya, a grilled vegetable salad that Layla explained is usually a summer dish, enjoyed by the family standing around the hot grill. The plate of smoky eggplant, tomatoes and garlic with olive oil was so flavorful, that I tasted a hint of summer, even on a rainy March day.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Fasoulia-pair.jpg\" alt=\"Fasoulia\" title=\"Fasoulia\" width=\"560\" height=\"335\" class=\"alignnone size-full wp-image-40813\">\u003c/a>\u003c/p>\n\u003cp>The nightly specials are a big draw at Zaki, even with the ninety-five percent non-Middle Eastern clientele. Son and business manager, Ramzy, says, \u003c/p>\n\u003cblockquote>\u003cp>“Many of our customers are well-traveled people who have tasted these foods on trips. We also get fourth or fifth generation Lebanese, for example, or someone who remembers the way their Persian grandma made lentils.”\u003c/p>\u003c/blockquote>\n\u003cp>Lamb is a key ingredient in dishes traditionally served on special occasions and at Zaki, the lamb is so tender it falls apart if you but glance at it. In Fasoulia, the Tuesday night special, it is cooked with green beans stewed with garlic and tomato sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/mensaf.jpg\" alt=\"mensaf\" title=\"mensaf\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-40814\">\u003c/a>\u003c/p>\n\u003cp>In Mensaf, the Saturday night special--that always sells out--the lamb comes in a bowl of creamy sauce of yogurt, sautéed onions and lemon juice that one pours over a dome of Jasmine rice and yogurt-soaked bread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/zaki-falafel.jpg\" alt=\"zaki falafel\" title=\"zaki falafel\" width=\"560\" height=\"555\" class=\"alignnone size-full wp-image-40815\">\u003c/a>\u003c/p>\n\u003cp>As she brought me a plate of her zesty, spiced falafel to try, Fayza confided that the headscarf she wears seems to attract cultural projections. When she attended Contra Costa College 20 years ago, she was the only student with such a head covering. \u003c/p>\n\u003cblockquote>\u003cp>“They called me Mother Teresa,” she recalled. “And they wanted me to change my name to Liza, and my husband to change his to Dan. Can you imagine us, ‘Liza and Dan?’ But no way, I’m not changing. I stay true to myself,\" she said as she graciously poured me another cup of mint tea.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.zakikabobhouse.com/\">Zaki Kabob House\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/b7d7d\">Map\u003c/a>\u003cbr>\n1101 San Pablo Avenue (at Dartmouth St.) Albany, 94706\u003cbr>\nPhone: (510) 527-5452\u003cbr>\nHours: Sunday-Thursday 11-3, 5-9 Friday & Saturday, 11-3, 5-10 (Saturday night live music)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/zakikabobhouse\">@ZakiKabobHouse\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/zakikabobhouse\">Zaki Delectable Mediterranean Cuisine\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Comstock Saloon Chef Carlo Espinas",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Carlo-Espinas400.jpg\">\u003cimg class=\"alignnone size-full wp-image-40588\" title=\"Carlo Espinas. Photo: Liza Gershman\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Carlo-Espinas400.jpg\" alt=\"Carlo Espinas. Photo: Liza Gershman\" width=\"400\" height=\"601\">\u003c/a>\u003cbr>\n\u003cem>Carlo Espinas. Photo: Liza Gershman\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> opened in North Beach in 2009. Saloon Keepers \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/28/qa-with-comstock-saloon-keeper-jonny-raglin-2/\">Jonny Raglin\u003c/a> and Jeff Hollinger crafted the bar program, and \u003ca href=\"http://www.comstocksaloon.com/menu.php\">the menu\u003c/a> from chef Carlo Espinas is classic Gold Coast San Francisco. His menu favorites are braised beef shank & bone marrow pot-pie and potted pork with country ham, mustard and warm bread (not currently featured on the menu). Espinas serves up a “Free Lunch” on Friday, for any customer who buys two adult beverages. This writer sampled the Scotch Egg Salad on a recent visit, and the chef’s recipe is cited below. The saloon’s design, menu and staff uniform all reflect an earlier era, and the building’s history can be dated to 1907.\u003c/p>\n\u003cp>Espinas is from Fremont and started working in the food industry as a teenager. He worked at Café Tallulah (now shuttered) and at \u003ca href=\"http://www.noahs.com/\">Noah’s Bagels\u003c/a>. Initially interested in journalism, he worked as a freelance writer while living in New York after graduating from American University. He decided restaurant work had major appeal and returned to the Bay Area and enrolled at the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a>, while working at \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and \u003ca href=\"http://www.acoterestaurant.com/\">À Côté\u003c/a>. Around this time, he did poultry prep and frying for the much celebrated fried chicken sandwich at \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>. Espinas worked as the opening chef for \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> and later went on to work at \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a> in Oakland.\u003c/p>\n\u003cp>Espinas said that he still visits Russell Moore at Camino and that he learned to properly use fire from Moore. With this method, “it’s a boldness to treat the ingredients the way that you want rather than the way everyone else does.”\u003c/p>\n\u003cp>The young chef lives in the Mission and is single. He enjoys cooking for friends and playing “an intense game” of table tennis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How is your cooking style unfolding at Comstock?\u003c/strong>\u003cbr>\nI’m not the same stereotypical male chef and like simple or country cooking. That means I am not as enamored with modern techniques and take different clues from different cultures. You get something fresh without being overwrought. With our cocktails, there are at most three to five ingredients. So we go with simple food combinations that are not complicated. Our pig and a biscuit dish is inspired by a visit to a \u003ca href=\"http://www.popeyes.com/\">Popeye’s\u003c/a> Louisiana Chicken at the airport in North Carolina.\u003c/p>\n\u003cp>I’m used to working with a changing menu but I’m so tired of the pepper jelly here [Editor’s Note: the pepper jelly and crackers remain a popular staple item]. We have an extra menu to show some creativity and lightness, while being in tune with the seasons. People trust us and our regular customers stay happy with the food.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nTo be honest, I don't do a lot of shopping for myself. When I do cook, I have a specific dish and an ingredient list. It’ll be a one-pot kind of thing, a soup or stew.\u003c/p>\n\u003cp>I like to go \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> a lot, and the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers' Market\u003c/a> during the week. I avoid going to the market there on Saturdays. If I’m not out of the house by nine, forget about heading there.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nI’m friends with the crew at \u003ca href=\"http://farmtablesf.com/\">farm:table\u003c/a>. I’ll drive there on my way to work. It’s fun to see a lot of the same characters when I stop in there.\u003c/p>\n\u003cp>I go to \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> on my way home. If I see a spot at the bar, I’ll sneak in and sit there. It’s a place that embodies the best of both worlds, and you have the very fine dining that’s also comfortable. Their squid dish is good.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nIn my family, eating crab together is a big one. For Thanksgiving, we always have crab and turkey. For Christmas, we do roast beef.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nI have a lot of those. Smoked salmon was one of the first things I was obsessed with as a kid. When I enjoy, say, a tuna melt, that meal is all I can think of for the entire week. I live right around the corner from \u003ca href=\"http://www.sfmrpickles.com/\">Mr. Pickle’s\u003c/a>, and I enjoy their traditional pastrami sandwich from the counter. It’s called the Diana, and is number five on the menu. I love smoked meats and smoked fish.\u003c/p>\n\u003cp>\u003cstrong>Where do you think we are with food in the Bay Area?\u003c/strong>\u003cbr>\nComfort food had a good run and then we saw cool stuff coming out of the food trucks. Places like \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> and \u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a> are doing interesting food. SF rules the middle ground for food and that continues to develop. When I travel to other cities, there can be dead zones for food.\u003c/p>\n\u003cp>\u003cstrong>Any news you can share?\u003c/strong>\u003cbr>\nIt’s hard to get away from work but I love to travel around the U.S. I plan on visiting Nashville, where my friend from Bakesale Betty’s owns a spot called \u003ca href=\"http://www.dozen-nashville.com/\">Dozen\u003c/a>, which is a sweet shop. I’d like to also go to Austin. I recently went to New Orleans and had a lot of baked oysters. New Orleans is similar to San Francisco because it’s a cocktail town, which means you can’t really find a great salad. After three days, I need to take a break from that.\u003c/p>\n\u003cp>\u003cstrong>What’s in your future?\u003c/strong>\u003cbr>\nI really like starting things, and have a personality suited towards that. I’m always looking for new projects. It’s important to see things and really execute, but I’m restless.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scotch-egg560.jpg\">\u003cimg class=\"alignnone size-full wp-image-40586\" title=\"Scotch Egg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scotch-egg560.jpg\" alt=\"Scotch Egg\" width=\"560\" height=\"418\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Scotch Egg\u003c/strong>\u003cbr>\n\u003cem>Carlo Espinas, Comstock Saloon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 lb bulk sausage\u003cbr>\n4 medium boiled eggs, peeled –so we simmer the eggs for 10 minutes and then cool in an ice bath\u003cbr>\n2 eggs – for egg wash\u003cbr>\nApprox. 2 cups Flour for dredging\u003cbr>\nApprox. 4 cups Breadcrumbs - I prefer coarse breadcrumbs, like panko, for texture.\u003cbr>\n2 quarts fryer oil – we use rice bran or canola typically\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. We use about 2 oz of sausage per egg. If you don’t have a scale handy, you can just divide the sausage into 4 portions.\u003c/p>\n\u003cp>2. When the eggs are cooled and peeled, pack the sausage around each egg. When done, put the covered eggs into the refrigerator to cool and firm up. About an hour or so.\u003c/p>\n\u003cp>3. Set up your fryer, whether it’s a fry daddy or a stove top set up. We’re aiming for 325 degrees.\u003c/p>\n\u003cp>4. Set up your dredging line: have your flour ready in one container. The egg wash in a bowl next to that. The breadcrumbs in a container on the right.\u003c/p>\n\u003cp>5. When everything is set, take one egg and roll it in the flour, then evenly coat it in egg wash and then lastly roll it in the breadcrumbs. After all the eggs are done, you are ready to fry.\u003c/p>\n\u003cp>6. Fry the eggs for about 10-12 minutes, until the outside has a nice crispy brown texture and the sausage is cooked through. You don’t want to overcrowd your fryer, so you might end up frying only 1 or 2 eggs at a time.\u003c/p>\n\u003cp>The nice thing about these eggs is that they can be done ahead of time. If you’re doing a dinner party, you can fry them early in the day and then give them a quick warm up in the oven when you need them. Even at room temperature, they are delicious.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Historically, they were a lunchtime item, so they would be cooked in the morning for someone’s lunch.\u003c/p>\n\n",
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"excerpt": "Bay Area chef Carlo Espinas is cooking up classic San Francisco cuisine to complement the cocktails at Comstock Saloon. The Mission resident loves to travel and shares his approach to food and cooking. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Carlo-Espinas400.jpg\">\u003cimg class=\"alignnone size-full wp-image-40588\" title=\"Carlo Espinas. Photo: Liza Gershman\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Carlo-Espinas400.jpg\" alt=\"Carlo Espinas. Photo: Liza Gershman\" width=\"400\" height=\"601\">\u003c/a>\u003cbr>\n\u003cem>Carlo Espinas. Photo: Liza Gershman\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> opened in North Beach in 2009. Saloon Keepers \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/28/qa-with-comstock-saloon-keeper-jonny-raglin-2/\">Jonny Raglin\u003c/a> and Jeff Hollinger crafted the bar program, and \u003ca href=\"http://www.comstocksaloon.com/menu.php\">the menu\u003c/a> from chef Carlo Espinas is classic Gold Coast San Francisco. His menu favorites are braised beef shank & bone marrow pot-pie and potted pork with country ham, mustard and warm bread (not currently featured on the menu). Espinas serves up a “Free Lunch” on Friday, for any customer who buys two adult beverages. This writer sampled the Scotch Egg Salad on a recent visit, and the chef’s recipe is cited below. The saloon’s design, menu and staff uniform all reflect an earlier era, and the building’s history can be dated to 1907.\u003c/p>\n\u003cp>Espinas is from Fremont and started working in the food industry as a teenager. He worked at Café Tallulah (now shuttered) and at \u003ca href=\"http://www.noahs.com/\">Noah’s Bagels\u003c/a>. Initially interested in journalism, he worked as a freelance writer while living in New York after graduating from American University. He decided restaurant work had major appeal and returned to the Bay Area and enrolled at the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a>, while working at \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and \u003ca href=\"http://www.acoterestaurant.com/\">À Côté\u003c/a>. Around this time, he did poultry prep and frying for the much celebrated fried chicken sandwich at \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>. Espinas worked as the opening chef for \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> and later went on to work at \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a> in Oakland.\u003c/p>\n\u003cp>Espinas said that he still visits Russell Moore at Camino and that he learned to properly use fire from Moore. With this method, “it’s a boldness to treat the ingredients the way that you want rather than the way everyone else does.”\u003c/p>\n\u003cp>The young chef lives in the Mission and is single. He enjoys cooking for friends and playing “an intense game” of table tennis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How is your cooking style unfolding at Comstock?\u003c/strong>\u003cbr>\nI’m not the same stereotypical male chef and like simple or country cooking. That means I am not as enamored with modern techniques and take different clues from different cultures. You get something fresh without being overwrought. With our cocktails, there are at most three to five ingredients. So we go with simple food combinations that are not complicated. Our pig and a biscuit dish is inspired by a visit to a \u003ca href=\"http://www.popeyes.com/\">Popeye’s\u003c/a> Louisiana Chicken at the airport in North Carolina.\u003c/p>\n\u003cp>I’m used to working with a changing menu but I’m so tired of the pepper jelly here [Editor’s Note: the pepper jelly and crackers remain a popular staple item]. We have an extra menu to show some creativity and lightness, while being in tune with the seasons. People trust us and our regular customers stay happy with the food.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nTo be honest, I don't do a lot of shopping for myself. When I do cook, I have a specific dish and an ingredient list. It’ll be a one-pot kind of thing, a soup or stew.\u003c/p>\n\u003cp>I like to go \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> a lot, and the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers' Market\u003c/a> during the week. I avoid going to the market there on Saturdays. If I’m not out of the house by nine, forget about heading there.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nI’m friends with the crew at \u003ca href=\"http://farmtablesf.com/\">farm:table\u003c/a>. I’ll drive there on my way to work. It’s fun to see a lot of the same characters when I stop in there.\u003c/p>\n\u003cp>I go to \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> on my way home. If I see a spot at the bar, I’ll sneak in and sit there. It’s a place that embodies the best of both worlds, and you have the very fine dining that’s also comfortable. Their squid dish is good.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nIn my family, eating crab together is a big one. For Thanksgiving, we always have crab and turkey. For Christmas, we do roast beef.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nI have a lot of those. Smoked salmon was one of the first things I was obsessed with as a kid. When I enjoy, say, a tuna melt, that meal is all I can think of for the entire week. I live right around the corner from \u003ca href=\"http://www.sfmrpickles.com/\">Mr. Pickle’s\u003c/a>, and I enjoy their traditional pastrami sandwich from the counter. It’s called the Diana, and is number five on the menu. I love smoked meats and smoked fish.\u003c/p>\n\u003cp>\u003cstrong>Where do you think we are with food in the Bay Area?\u003c/strong>\u003cbr>\nComfort food had a good run and then we saw cool stuff coming out of the food trucks. Places like \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> and \u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a> are doing interesting food. SF rules the middle ground for food and that continues to develop. When I travel to other cities, there can be dead zones for food.\u003c/p>\n\u003cp>\u003cstrong>Any news you can share?\u003c/strong>\u003cbr>\nIt’s hard to get away from work but I love to travel around the U.S. I plan on visiting Nashville, where my friend from Bakesale Betty’s owns a spot called \u003ca href=\"http://www.dozen-nashville.com/\">Dozen\u003c/a>, which is a sweet shop. I’d like to also go to Austin. I recently went to New Orleans and had a lot of baked oysters. New Orleans is similar to San Francisco because it’s a cocktail town, which means you can’t really find a great salad. After three days, I need to take a break from that.\u003c/p>\n\u003cp>\u003cstrong>What’s in your future?\u003c/strong>\u003cbr>\nI really like starting things, and have a personality suited towards that. I’m always looking for new projects. It’s important to see things and really execute, but I’m restless.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scotch-egg560.jpg\">\u003cimg class=\"alignnone size-full wp-image-40586\" title=\"Scotch Egg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scotch-egg560.jpg\" alt=\"Scotch Egg\" width=\"560\" height=\"418\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Scotch Egg\u003c/strong>\u003cbr>\n\u003cem>Carlo Espinas, Comstock Saloon\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 lb bulk sausage\u003cbr>\n4 medium boiled eggs, peeled –so we simmer the eggs for 10 minutes and then cool in an ice bath\u003cbr>\n2 eggs – for egg wash\u003cbr>\nApprox. 2 cups Flour for dredging\u003cbr>\nApprox. 4 cups Breadcrumbs - I prefer coarse breadcrumbs, like panko, for texture.\u003cbr>\n2 quarts fryer oil – we use rice bran or canola typically\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. We use about 2 oz of sausage per egg. If you don’t have a scale handy, you can just divide the sausage into 4 portions.\u003c/p>\n\u003cp>2. When the eggs are cooled and peeled, pack the sausage around each egg. When done, put the covered eggs into the refrigerator to cool and firm up. About an hour or so.\u003c/p>\n\u003cp>3. Set up your fryer, whether it’s a fry daddy or a stove top set up. We’re aiming for 325 degrees.\u003c/p>\n\u003cp>4. Set up your dredging line: have your flour ready in one container. The egg wash in a bowl next to that. The breadcrumbs in a container on the right.\u003c/p>\n\u003cp>5. When everything is set, take one egg and roll it in the flour, then evenly coat it in egg wash and then lastly roll it in the breadcrumbs. After all the eggs are done, you are ready to fry.\u003c/p>\n\u003cp>6. Fry the eggs for about 10-12 minutes, until the outside has a nice crispy brown texture and the sausage is cooked through. You don’t want to overcrowd your fryer, so you might end up frying only 1 or 2 eggs at a time.\u003c/p>\n\u003cp>The nice thing about these eggs is that they can be done ahead of time. If you’re doing a dinner party, you can fry them early in the day and then give them a quick warm up in the oven when you need them. Even at room temperature, they are delicious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chef James Ormsby’s Favorite Local Food Spots",
"title": "Chef James Ormsby’s Favorite Local Food Spots",
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"content": "\u003cfigure id=\"attachment_40500\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Cooking-Flax400.jpg\">\u003cimg class=\"size-full wp-image-40500\" title=\"James Ormsby making gluten-free flax crackers\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Cooking-Flax250.jpg\" alt=\"James Ormsby making gluten-free flax crackers\" width=\"250\" height=\"335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>James Ormsby making gluten-free flax crackers\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area native \u003ca href=\"http://www.linkedin.com/pub/james-ormsby/4/561/52#name\">James Ormsby\u003c/a> has three decades of experience in the restaurant and hospitality world. Many of the restaurants he has worked for have garnered Top 100 mentions and notable write-ups by the San Francisco Chronicle. He is currently \u003ca href=\"http://chefjamesormsby.com/\">the Chef\u003c/a> at \u003ca href=\"http://www.bluestembrasserie.com/index.html\">Bluestem Brasserie\u003c/a>, and has cooked at \u003ca href=\"http://www.aubergedusoleil.com/\">Auberge de Soleil\u003c/a>, \u003ca href=\"http://www.aqua-sf.com/aqua/\">Aqua\u003c/a>, Red Herring (owned by the Real Restaurant Group), the \u003ca href=\"http://www.larkcreek.com/larkcreek_inn/lci_private.html\">Lark Creek Inn\u003c/a>, \u003ca href=\"http://www.brunossf.com/\">Bruno’s\u003c/a>, and for various properties with the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">PlumpJack Group\u003c/a>. He was named a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/1997/03/26/FD30963.DTL\">Rising Star Chef\u003c/a> by the San Francisco Chronicle in 1996 and his first restaurant job was working as a dishwasher at a coffee shop in his home town, Pleasant Hill. Ormsby has also worked as a restaurant consultant and private chef. He is 47 and has traveled to 27 countries and 147 cities, and worked as a guest chef at the \u003ca href=\"http://taipei.grand.hyatt.com/hyatt/hotels/news-details.jsp;jsessionid=DFC561786568F96538ECCA4200760DDA.atg02-prd-atg3?newsId=40920667\">Asia Grand Hyatt\u003c/a> hotels in Taipei, the \u003ca href=\"http://www.starwoodhotels.com/sheraton/property/overview/index.html?propertyID=172\">Sheraton in Thailand\u003c/a> and \u003ca href=\"http://www.parklane.com.hk/\">Park Lane\u003c/a> in Hong Kong. Ormsby is single, has lived in San Francisco for eighteen years, and has spent the last four years calling the Castro District home.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>What’s new at \u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem\u003c/a>? What was it like having MC Hammer eat there recently?\u003c/strong>\u003cbr>\nBluestem opened in 2011. We’re looking for an Executive Chef and I will continue consulting here. I wasn’t here when he came in. \u003ca href=\"http://www.tablehopper.com/starlet/it-was-hammer-time-at-bluestem/\">Hammer\u003c/a> stayed for awhile and enjoyed my Cookie Jar dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ormsby-cookiejar-500.jpg\">\u003cimg class=\"alignnone size-full wp-image-40477\" title=\"Cookie Jar dessert\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ormsby-cookiejar-500.jpg\" alt=\"Cookie Jar dessert\" width=\"500\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>The Cookie Jar dessert at Bluestem.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You offer services like greening and organizing a home kitchen, as well as juicing programs for private clients. How did you get into juicing?\u003c/strong>\u003cbr>\nI was doing some fasting and juicing for myself, using a \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a>, for two or three days a month. All the green juices I make are low in sugar. I do veggie smoothies to get that feeling of being a bit more full.\u003c/p>\n\u003cp>\u003cstrong>How would you describe your cooking style?\u003c/strong>\u003cbr>\nIt’s elegant comfort food done with enough of a twist, so that it’s elevated.\u003c/p>\n\u003ctable>\n\u003ctr>\n\u003ctd>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Bananas-Ormsby1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40486\" title=\"banana cheesecake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Bananas-Ormsby1000-150x150.jpg\" alt=\"banana cheesecake\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Pate1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40488\" title=\"Pate platter with pickled items, mustard, caper berries and cornichons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Pate1000-150x150.jpg\" alt=\"Pate platter with pickled items, mustard, caper berries and cornichons\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Steak1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40489\" title=\"Grilled Bavette steak with Kennebec fries and Cafe de Paris butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Steak1000-150x150.jpg\" alt=\"Grilled Bavette steak with Kennebec fries and Cafe de Paris butter\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haw-Ormsby1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40487\" title=\"Honolulu Hangover, chocolate layer cake with toasted coconut and marshmallow meringue\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haw-Ormsby1000-150x150.jpg\" alt=\"Honolulu Hangover, chocolate layer cake with toasted coconut and marshmallow meringue\" width=\"150\" height=\"150\">\u003c/a>\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like to go to \u003ca href=\"http://biritemarket.com/\">Bi-Rite\u003c/a> for fruit, vegetables and meats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> has great health food stuff and I always love their discounts on things. They have the biggest selection of supplements and grains and introduce me to new things that I can’t find somewhere else. It’s great that they always have boxes. I use a motorcycle for transportation, and can put the Rainbow box on the back of my silver Suzuki 650.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> is always good. I just visited \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. I try to go to all the new places and keep track of what’s going on. With the local food scene, there are so many new restaurants; you’re looking at least 25-40 spots opening every year. I try to finish my list but there’s only so much time to visit the new places and keep up with my favorites.\u003c/p>\n\u003cp>At \u003ca href=\"http://laciccia.com/\">La Ciccia\u003c/a>, I adore anything and everything on their menu from sardines to calamari. I always get a plate of their salumi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a> has the cleanest food. You can eat there and never get fat because it’s so vegetable-centric.\u003c/p>\n\u003cp>\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> is a favorite place to blow lots of money and have a good time.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy family moved to a farm on Washington State. The last time I visited, we killed a lamb. I broke the whole thing down and saved the heart, liver and kidneys. I mailed them to Chris Cosentino at \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and he cooked them up for me. I had to eat both kidneys and the whole heart. It’s great to visit my folks, because they get fresh eggs from chickens and I can go foraging on their property for herbs. [Ormsby admits he forages in the Bay Area but keeps his spots top secret.]\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream probably. Here at work, I eat and sample our vanilla, chocolate and espresso flavors.\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite\u003c/a> is a good ice cream spot.\u003c/p>\n\u003cp>\u003cstrong>You have been friends with the rock band the \u003ca href=\"http://www.the-scorpions.com/english/history.asp\">Scorpions\u003c/a> and bring them sweet treats. How did that happen?\u003c/strong>\u003cbr>\nWe met a gazillion years ago, in 1982. They’re friends of my pen pal in England. She took me backstage to meet them and I developed a friendship with them from there. I have a Devil’s Food Cake that I’ll take to them, with chocolate ganache frosting.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scorpians-drawing560.jpg\">\u003cimg class=\"alignnone size-full wp-image-40471\" title=\"drawing - Ormsby is a big Scorpians fan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scorpians-drawing560.jpg\" alt=\"drawing - Ormsby is a big Scorpians fan\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>James Ormsby with Rudolf Schenker of the Scorpians. Drawing courtesy of James Ormsby\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Who is your culinary mentor and where do you go for inspiration?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.coyotecafe.com/\">Mark Miller\u003c/a> is someone I spend a lot of time with. When he’s in town, we eat and talk about food. Right now, he’s doing tequila production in New Mexico.\u003c/p>\n\u003cp>\u003ca href=\"http://blog.ideasinfood.com/\">Ideas in Food\u003c/a> is the main website I visit regularly. I’ve been friends with Alex Talbot, who runs it, for five years.\u003c/p>\n\u003cp>\u003cstrong>What do you have planned for 2012?\u003c/strong>\u003cbr>\nA friend of mine and I might do a cookbook for \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a> on whimsical desserts and small plates. His name is \u003ca href=\"http://robertbirnbachportraits.com/\">Robert Birnbach\u003c/a>, and he’s a professional photographer. I’ll do the food and recipes. It will be a fun take. We need to do the book proposal.\u003c/p>\n\u003cp>For travel, I’m going to New York and Los Angeles, and to see my family in Washington.\u003c/p>\n\u003cp>****************************\u003c/p>\n\u003cp>\u003cstrong>Recipe: Caramelized Butterscotch Tapioca Pudding\u003c/strong>\u003cbr>\nThe Butterscotch Tapioca Pudding is one of the most popular desserts at Bluestem and is one of James' personal favorites.\u003c/p>\n\u003cp>\u003cstrong>Tapioca Mix\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n3/4 Cup small pearl Tapioca\u003cbr>\n1 Cup Milk\u003c/p>\n\u003col>\n\u003cem>Direction\u003c/em>\n\u003cli>Combine all ingredients in a non-reactive bowl (glass or ceramic)\u003c/li>\n\u003cli>Soak over night, and up to 3 days\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Butterscotch Tapioca Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n2 1/2 Cup Milk\u003cbr>\n1 Cup Cream\u003cbr>\n1 1/2 Cup Butterscotch Caramel Sauce (see recipe below)\u003cbr>\n1 teaspoon Salt\u003cbr>\n1 1/2 teaspoon Vanilla Bean paste\u003cbr>\n6 Egg Yolks\u003cbr>\nBrown Sugar (to taste)\u003cbr>\nSalt (to taste)\u003c/p>\n\u003col>\n\u003cem>Directions\u003c/em>\n\u003cli>In a large pot add Tapioca Mix, Milk, Cream, Butterscotch Caramel, Salt, and Vanilla.\u003c/li>\n\u003cli>Bring to a simmer stirring constantly and cook until tapioca is cooked through and has thickened -- about 20 minutes.\u003c/li>\n\u003cli>Temper the egg yolks -- In a separate bowl -- Using about 1/2 a cup of the hot tapioca pudding mixture, whisk together 6 yolks into the 1/2 cup.\u003c/li>\n\u003cli>Add the tempered mixture to the rest of the Tapioca Pudding Mix in the simmering pot\u003c/li>\n\u003cli>If sweeter taste is desired add small amounts of brown sugar until desired sweetness is achieved.\u003c/li>\n\u003cli>Continue to simmer to make sure egg is well cooked -- about 5 more minutes. DO NOT BOIL!!\u003c/li>\n\u003cli>Pour mixture into a shallow bowl and set in an ice bath to cool.\u003c/li>\n\u003cli>Once cooled, hold in refrigerator until ready to use.\u003c/li>\n\u003cli>Before filling bowls -- whip in some of the Butterscotch Caramel Sauce (see recipe below).\u003c/li>\n\u003cli>Fill appropriate sized serving bowls and smooth top.\u003c/li>\n\u003cli>Cover and refrigerate again until ready to serve.\u003c/li>\n\u003cli>These will keep for a few days.\u003c/li>\n\u003cli>Just before serving -- generously cover the top with sugar and brulee with a torch -- achieving that burnt golden color.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Butterscotch Caramel Sauce\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n1/2 Cup Unsalted Butter\u003cbr>\n2 Cups packed Dark Brown Sugar\u003cbr>\n1 1/2 Cups Heavy Whipping Cream (not Ultra-Pasteurized)\u003cbr>\n2 Tablespoon Vanilla Extract\u003cbr>\n2 teaspoon Kosher Salt\u003c/p>\n\u003col>\n\u003cem>Directions\u003c/em>\n\u003cli>Before you begin, make sure you have everything ready to go -- the cream and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.\u003c/li>\n\u003cli>In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar and stir with wooden spoon until sugar is uniformly wet.\u003c/li>\n\u003cli>Stir frequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes\u003c/li>\n\u003cli>Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand.\u003c/li>\n\u003cli>Add all the cream at once. Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.\u003c/li>\n\u003cli>After liquid has been boiling on the stove for 10 minutes, turn heat off and let rest for a minute or two before transferring into a heatproof storage vessel. (Stainless steel or glass bowl.) Cool to room temperature.\u003c/li>\n\u003cli>When butterscotch liquid is room temperature, take a small taste. It’s important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the taste of real butterscotch is achieved.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_40500\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Cooking-Flax400.jpg\">\u003cimg class=\"size-full wp-image-40500\" title=\"James Ormsby making gluten-free flax crackers\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Cooking-Flax250.jpg\" alt=\"James Ormsby making gluten-free flax crackers\" width=\"250\" height=\"335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>James Ormsby making gluten-free flax crackers\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area native \u003ca href=\"http://www.linkedin.com/pub/james-ormsby/4/561/52#name\">James Ormsby\u003c/a> has three decades of experience in the restaurant and hospitality world. Many of the restaurants he has worked for have garnered Top 100 mentions and notable write-ups by the San Francisco Chronicle. He is currently \u003ca href=\"http://chefjamesormsby.com/\">the Chef\u003c/a> at \u003ca href=\"http://www.bluestembrasserie.com/index.html\">Bluestem Brasserie\u003c/a>, and has cooked at \u003ca href=\"http://www.aubergedusoleil.com/\">Auberge de Soleil\u003c/a>, \u003ca href=\"http://www.aqua-sf.com/aqua/\">Aqua\u003c/a>, Red Herring (owned by the Real Restaurant Group), the \u003ca href=\"http://www.larkcreek.com/larkcreek_inn/lci_private.html\">Lark Creek Inn\u003c/a>, \u003ca href=\"http://www.brunossf.com/\">Bruno’s\u003c/a>, and for various properties with the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">PlumpJack Group\u003c/a>. He was named a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/1997/03/26/FD30963.DTL\">Rising Star Chef\u003c/a> by the San Francisco Chronicle in 1996 and his first restaurant job was working as a dishwasher at a coffee shop in his home town, Pleasant Hill. Ormsby has also worked as a restaurant consultant and private chef. He is 47 and has traveled to 27 countries and 147 cities, and worked as a guest chef at the \u003ca href=\"http://taipei.grand.hyatt.com/hyatt/hotels/news-details.jsp;jsessionid=DFC561786568F96538ECCA4200760DDA.atg02-prd-atg3?newsId=40920667\">Asia Grand Hyatt\u003c/a> hotels in Taipei, the \u003ca href=\"http://www.starwoodhotels.com/sheraton/property/overview/index.html?propertyID=172\">Sheraton in Thailand\u003c/a> and \u003ca href=\"http://www.parklane.com.hk/\">Park Lane\u003c/a> in Hong Kong. Ormsby is single, has lived in San Francisco for eighteen years, and has spent the last four years calling the Castro District home.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>What’s new at \u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem\u003c/a>? What was it like having MC Hammer eat there recently?\u003c/strong>\u003cbr>\nBluestem opened in 2011. We’re looking for an Executive Chef and I will continue consulting here. I wasn’t here when he came in. \u003ca href=\"http://www.tablehopper.com/starlet/it-was-hammer-time-at-bluestem/\">Hammer\u003c/a> stayed for awhile and enjoyed my Cookie Jar dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ormsby-cookiejar-500.jpg\">\u003cimg class=\"alignnone size-full wp-image-40477\" title=\"Cookie Jar dessert\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ormsby-cookiejar-500.jpg\" alt=\"Cookie Jar dessert\" width=\"500\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>The Cookie Jar dessert at Bluestem.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You offer services like greening and organizing a home kitchen, as well as juicing programs for private clients. How did you get into juicing?\u003c/strong>\u003cbr>\nI was doing some fasting and juicing for myself, using a \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a>, for two or three days a month. All the green juices I make are low in sugar. I do veggie smoothies to get that feeling of being a bit more full.\u003c/p>\n\u003cp>\u003cstrong>How would you describe your cooking style?\u003c/strong>\u003cbr>\nIt’s elegant comfort food done with enough of a twist, so that it’s elevated.\u003c/p>\n\u003ctable>\n\u003ctr>\n\u003ctd>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Bananas-Ormsby1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40486\" title=\"banana cheesecake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Bananas-Ormsby1000-150x150.jpg\" alt=\"banana cheesecake\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Pate1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40488\" title=\"Pate platter with pickled items, mustard, caper berries and cornichons\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Pate1000-150x150.jpg\" alt=\"Pate platter with pickled items, mustard, caper berries and cornichons\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Steak1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40489\" title=\"Grilled Bavette steak with Kennebec fries and Cafe de Paris butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ormsby-Steak1000-150x150.jpg\" alt=\"Grilled Bavette steak with Kennebec fries and Cafe de Paris butter\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haw-Ormsby1000.jpg\">\u003cimg class=\"alignleft size-thumbnail wp-image-40487\" title=\"Honolulu Hangover, chocolate layer cake with toasted coconut and marshmallow meringue\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haw-Ormsby1000-150x150.jpg\" alt=\"Honolulu Hangover, chocolate layer cake with toasted coconut and marshmallow meringue\" width=\"150\" height=\"150\">\u003c/a>\u003c/td>\n\u003c/tr>\n\u003c/table>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like to go to \u003ca href=\"http://biritemarket.com/\">Bi-Rite\u003c/a> for fruit, vegetables and meats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> has great health food stuff and I always love their discounts on things. They have the biggest selection of supplements and grains and introduce me to new things that I can’t find somewhere else. It’s great that they always have boxes. I use a motorcycle for transportation, and can put the Rainbow box on the back of my silver Suzuki 650.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> is always good. I just visited \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>. I try to go to all the new places and keep track of what’s going on. With the local food scene, there are so many new restaurants; you’re looking at least 25-40 spots opening every year. I try to finish my list but there’s only so much time to visit the new places and keep up with my favorites.\u003c/p>\n\u003cp>At \u003ca href=\"http://laciccia.com/\">La Ciccia\u003c/a>, I adore anything and everything on their menu from sardines to calamari. I always get a plate of their salumi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a> has the cleanest food. You can eat there and never get fat because it’s so vegetable-centric.\u003c/p>\n\u003cp>\u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a> is a favorite place to blow lots of money and have a good time.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy family moved to a farm on Washington State. The last time I visited, we killed a lamb. I broke the whole thing down and saved the heart, liver and kidneys. I mailed them to Chris Cosentino at \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and he cooked them up for me. I had to eat both kidneys and the whole heart. It’s great to visit my folks, because they get fresh eggs from chickens and I can go foraging on their property for herbs. [Ormsby admits he forages in the Bay Area but keeps his spots top secret.]\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream probably. Here at work, I eat and sample our vanilla, chocolate and espresso flavors.\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite\u003c/a> is a good ice cream spot.\u003c/p>\n\u003cp>\u003cstrong>You have been friends with the rock band the \u003ca href=\"http://www.the-scorpions.com/english/history.asp\">Scorpions\u003c/a> and bring them sweet treats. How did that happen?\u003c/strong>\u003cbr>\nWe met a gazillion years ago, in 1982. They’re friends of my pen pal in England. She took me backstage to meet them and I developed a friendship with them from there. I have a Devil’s Food Cake that I’ll take to them, with chocolate ganache frosting.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scorpians-drawing560.jpg\">\u003cimg class=\"alignnone size-full wp-image-40471\" title=\"drawing - Ormsby is a big Scorpians fan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/scorpians-drawing560.jpg\" alt=\"drawing - Ormsby is a big Scorpians fan\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>James Ormsby with Rudolf Schenker of the Scorpians. Drawing courtesy of James Ormsby\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Who is your culinary mentor and where do you go for inspiration?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.coyotecafe.com/\">Mark Miller\u003c/a> is someone I spend a lot of time with. When he’s in town, we eat and talk about food. Right now, he’s doing tequila production in New Mexico.\u003c/p>\n\u003cp>\u003ca href=\"http://blog.ideasinfood.com/\">Ideas in Food\u003c/a> is the main website I visit regularly. I’ve been friends with Alex Talbot, who runs it, for five years.\u003c/p>\n\u003cp>\u003cstrong>What do you have planned for 2012?\u003c/strong>\u003cbr>\nA friend of mine and I might do a cookbook for \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a> on whimsical desserts and small plates. His name is \u003ca href=\"http://robertbirnbachportraits.com/\">Robert Birnbach\u003c/a>, and he’s a professional photographer. I’ll do the food and recipes. It will be a fun take. We need to do the book proposal.\u003c/p>\n\u003cp>For travel, I’m going to New York and Los Angeles, and to see my family in Washington.\u003c/p>\n\u003cp>****************************\u003c/p>\n\u003cp>\u003cstrong>Recipe: Caramelized Butterscotch Tapioca Pudding\u003c/strong>\u003cbr>\nThe Butterscotch Tapioca Pudding is one of the most popular desserts at Bluestem and is one of James' personal favorites.\u003c/p>\n\u003cp>\u003cstrong>Tapioca Mix\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n3/4 Cup small pearl Tapioca\u003cbr>\n1 Cup Milk\u003c/p>\n\u003col>\n\u003cem>Direction\u003c/em>\n\u003cli>Combine all ingredients in a non-reactive bowl (glass or ceramic)\u003c/li>\n\u003cli>Soak over night, and up to 3 days\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Butterscotch Tapioca Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n2 1/2 Cup Milk\u003cbr>\n1 Cup Cream\u003cbr>\n1 1/2 Cup Butterscotch Caramel Sauce (see recipe below)\u003cbr>\n1 teaspoon Salt\u003cbr>\n1 1/2 teaspoon Vanilla Bean paste\u003cbr>\n6 Egg Yolks\u003cbr>\nBrown Sugar (to taste)\u003cbr>\nSalt (to taste)\u003c/p>\n\u003col>\n\u003cem>Directions\u003c/em>\n\u003cli>In a large pot add Tapioca Mix, Milk, Cream, Butterscotch Caramel, Salt, and Vanilla.\u003c/li>\n\u003cli>Bring to a simmer stirring constantly and cook until tapioca is cooked through and has thickened -- about 20 minutes.\u003c/li>\n\u003cli>Temper the egg yolks -- In a separate bowl -- Using about 1/2 a cup of the hot tapioca pudding mixture, whisk together 6 yolks into the 1/2 cup.\u003c/li>\n\u003cli>Add the tempered mixture to the rest of the Tapioca Pudding Mix in the simmering pot\u003c/li>\n\u003cli>If sweeter taste is desired add small amounts of brown sugar until desired sweetness is achieved.\u003c/li>\n\u003cli>Continue to simmer to make sure egg is well cooked -- about 5 more minutes. DO NOT BOIL!!\u003c/li>\n\u003cli>Pour mixture into a shallow bowl and set in an ice bath to cool.\u003c/li>\n\u003cli>Once cooled, hold in refrigerator until ready to use.\u003c/li>\n\u003cli>Before filling bowls -- whip in some of the Butterscotch Caramel Sauce (see recipe below).\u003c/li>\n\u003cli>Fill appropriate sized serving bowls and smooth top.\u003c/li>\n\u003cli>Cover and refrigerate again until ready to serve.\u003c/li>\n\u003cli>These will keep for a few days.\u003c/li>\n\u003cli>Just before serving -- generously cover the top with sugar and brulee with a torch -- achieving that burnt golden color.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Butterscotch Caramel Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Ingredients\u003c/em>\u003cbr>\n1/2 Cup Unsalted Butter\u003cbr>\n2 Cups packed Dark Brown Sugar\u003cbr>\n1 1/2 Cups Heavy Whipping Cream (not Ultra-Pasteurized)\u003cbr>\n2 Tablespoon Vanilla Extract\u003cbr>\n2 teaspoon Kosher Salt\u003c/p>\n\u003col>\n\u003cem>Directions\u003c/em>\n\u003cli>Before you begin, make sure you have everything ready to go -- the cream and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.\u003c/li>\n\u003cli>In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar and stir with wooden spoon until sugar is uniformly wet.\u003c/li>\n\u003cli>Stir frequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes\u003c/li>\n\u003cli>Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand.\u003c/li>\n\u003cli>Add all the cream at once. Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.\u003c/li>\n\u003cli>After liquid has been boiling on the stove for 10 minutes, turn heat off and let rest for a minute or two before transferring into a heatproof storage vessel. (Stainless steel or glass bowl.) Cool to room temperature.\u003c/li>\n\u003cli>When butterscotch liquid is room temperature, take a small taste. It’s important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the taste of real butterscotch is achieved.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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},
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"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
},
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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