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"disqusTitle": "Nibblers Eatery: A Deep East Bay Oasis",
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"content": "\u003cp>\u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\" alt=\"Nibblers Cheese Plate\" title=\"Nibblers Cheese Plate\" width=\"500\" height=\"333\" class=\"size-full wp-image-20912\">\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When you think of artisan cheese, fine wine, and a diverse, sustainable menu, most people don't think of Pleasant Hill, a small city nestled between Concord and Walnut Creek. Pleasant Hill isn't known for its exotic food culture, so the few gems that are hidden within the town's borders are not only rare, but well hidden. Locals know the game, though. They know about \u003ca href=\"http://nibblerseatery.com/\" title=\"Nibblers Eatery\">Nibblers Eatery\u003c/a>.\u003c/p>\n\u003cp>While the name doesn't exactly evoke visions of decadent cheese plates, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. With a constantly changing cast of dishes, the offerings at Nibblers are not your run-of-the-mill Contra Costa County fare. Guests will be tempted by the large selection of small plates -- indeed they make up \u003ca href=\"http://nibblerseatery.com/documents/Dinner2010.53.pdf\" title=\"Nibblers Menu\">the entire menu\u003c/a> -- all developed by owner and Chef de Cuisine Daniel Clayton. Clayton's background is diverse, with stints at \u003ca href=\"http://www.ciachef.edu/california/\" title=\"CIA Cooking School\">Culinary Institute of America's Graystone campus\u003c/a> and \u003ca href=\"http://www.larkcreek.com/\" title=\"Lark Creek Restaurant\">Lark Creek\u003c/a> restaurant in Walnut Creek. Passionate about fresh, seasonal foods, he brought those values home when he opened Nibblers with his life partner (and Nibblers pâtissier) Trace Leighton. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20913\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\" alt=\"Fritters\" title=\"Fritters\" width=\"500\" height=\"333\" class=\"size-full wp-image-20913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nibblers' Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With a creative small-plate menu that rotates monthly, Daniel and Trace keep diners on their toes with a host of new things to try. Here's a sampling of their \u003cstrong>January dinner plates\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Crispy duck confit & fuyu persimmon salad -- baby lettuces, Indonesian long pepper, sundried cherry vinaigrette\u003c/li>\n\u003cli>Butternut squash risotto cake -- romaine chiffonade, sweet pepper aïoli\u003c/li>\n\u003cli>Pan fried Iacopi brussels sprouts -- roasted shallots, sunchokes, farm egg, aged sherry vinegar\u003c/li>\n\u003cli>Prosciutto wrapped Knoll kadota figss -- Shaft blue cheese, pedro ximenez glaze\u003c/li>\n\u003cli>Skillet fried Peruvian Lantern scallops -- Buddha's hand julienne, baby fennel, maitake mushrooms, citron emulsion\u003c/li>\n\u003cli>Frog Hollow warren pear flat bread -- Sonoma goat cheese, pignoli, Buddha’s hand zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20914\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\" alt=\"Sliders\" title=\"Sliders\" width=\"500\" height=\"333\" class=\"size-full wp-image-20914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliders\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Besides the dinner offerings, Nibblers' cheese selection is enough of a reason to make the trek out to Pleasant Hill. Just a few of my favorites off their recent \u003cstrong>cheese menu\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Achadinha capricious, portuguese style olive oil rubbed goat cheese \u003c/li>\n\u003cli>Azienda tetilla, galician semi-soft cheese with sweet milk flavors \u003c/li>\n\u003cli>Cypress Grove truffle tremor, triple créme goat with flecks of truffle \u003c/li>\n\u003cli>Matias torta la serena, buttery sheeps milk cheese with complex nutty flavor\u003c/li>\n\u003cli>Synnøve gudbrandsdalsost, norwegian caramelized goat's whey cheese\u003c/li>\n\u003c/ul>\n\u003cp>For those inclined to imbibe, I recommend taking a close look at the Nibblers beer and wine list. As one of the premier wine bars in the far East Bay, Daniel and Trace are known for stocking notable yet short-run vintages that will intrigue, possibly even educate, the most learned San Francisco wine snob.\u003c/p>\n\u003cp>Overall, Nibblers is a gem in the otherwise drab culinary culture of the deep East Bay. There are only a handful of fine restaurants east of the Caldecott, and Nibblers is definitely one of them. Perhaps, though, the Nibblers can best be described by their mission statement:\u003c/p>\n\u003cp>\u003cstrong>Why small plates?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Small circles of friends & family. Small communities in big cities. Small family owned farms. Small artisan dairies & bakeries. Small neighborhoods. Small, intimate restaurants. And many, many small plates of irresistible food.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20922\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\" alt=\"Satay\" title=\"Satay\" width=\"500\" height=\"333\" class=\"size-full wp-image-20922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Satay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Creamy Red Kuri Squash Shooters from Nibblers Eatery & Wine Bar\u003c/strong>\u003cbr>\n\u003cem>Recipe provided by Daniel Clayton and Tracy Leighton\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium \u003ca href=\"http://www.latartinegourmande.com/2008/11/05/red-kuri-squash-gratin/\" title=\"Red Kuri Squash\">red kuri squash\u003c/a>, rinsed, quartered, seeded\u003cbr>\n2 T butter\u003cbr>\n1/2 medium onion, diced fine\u003cbr>\n1 carrot, peeled and diced fine\u003cbr>\n2 celery stalks, diced fine\u003cbr>\n1 bay leaf\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup cream\u003cbr>\n1/2 tsp nutmeg, freshly grated\u003cbr>\nPinch white pepper\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Fill a 5 quart pot halfway with cool water. Heat to simmer. \u003c/p>\n\u003cp>2. Add quartered squash and cook on medium high heat for 5 minutes to blanch. Remove squash to cool and reserve blanching liquid.\u003c/p>\n\u003cp>3. In medium pot, melt butter and add onion, carrot, celery, and bay leaf. Cook until onion is translucent, stirring occasionally. \u003c/p>\n\u003cp>4. Meanwhile, scoop or cut squash out of skin. \u003c/p>\n\u003cp>5. When vegetables are soft, remove bay leaf, add squash and stir. Add 1/2 cup blanching liquid to squash and stir until moisture is evaporated. Repeat this several times, until squash is mostly melted.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Add another 1 1/2 cups blanching liquid and stir in completely. Add milk and cream and mix. Add nutmeg and white pepper. Bring to a boil and then remove from heat. Puree mixture with immersion blender or run 2 cups at a time through food processor. Press through a fine strainer, return to pot, adjust seasoning, and heat to serve in tall, warm shot glasses. \u003c/p>\n\n",
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"excerpt": "While the Pleasant Hill area doesn't exactly evoke visions of decadent cheese plates, fine wines, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cheeses500.jpg\" alt=\"Nibblers Cheese Plate\" title=\"Nibblers Cheese Plate\" width=\"500\" height=\"333\" class=\"size-full wp-image-20912\">\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When you think of artisan cheese, fine wine, and a diverse, sustainable menu, most people don't think of Pleasant Hill, a small city nestled between Concord and Walnut Creek. Pleasant Hill isn't known for its exotic food culture, so the few gems that are hidden within the town's borders are not only rare, but well hidden. Locals know the game, though. They know about \u003ca href=\"http://nibblerseatery.com/\" title=\"Nibblers Eatery\">Nibblers Eatery\u003c/a>.\u003c/p>\n\u003cp>While the name doesn't exactly evoke visions of decadent cheese plates, locally grown produce, or handcrafted chocolate desserts, that's what you'll find on the menu at Nibblers. With a constantly changing cast of dishes, the offerings at Nibblers are not your run-of-the-mill Contra Costa County fare. Guests will be tempted by the large selection of small plates -- indeed they make up \u003ca href=\"http://nibblerseatery.com/documents/Dinner2010.53.pdf\" title=\"Nibblers Menu\">the entire menu\u003c/a> -- all developed by owner and Chef de Cuisine Daniel Clayton. Clayton's background is diverse, with stints at \u003ca href=\"http://www.ciachef.edu/california/\" title=\"CIA Cooking School\">Culinary Institute of America's Graystone campus\u003c/a> and \u003ca href=\"http://www.larkcreek.com/\" title=\"Lark Creek Restaurant\">Lark Creek\u003c/a> restaurant in Walnut Creek. Passionate about fresh, seasonal foods, he brought those values home when he opened Nibblers with his life partner (and Nibblers pâtissier) Trace Leighton. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20913\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fritters500.jpg\" alt=\"Fritters\" title=\"Fritters\" width=\"500\" height=\"333\" class=\"size-full wp-image-20913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nibblers' Fritters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With a creative small-plate menu that rotates monthly, Daniel and Trace keep diners on their toes with a host of new things to try. Here's a sampling of their \u003cstrong>January dinner plates\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Crispy duck confit & fuyu persimmon salad -- baby lettuces, Indonesian long pepper, sundried cherry vinaigrette\u003c/li>\n\u003cli>Butternut squash risotto cake -- romaine chiffonade, sweet pepper aïoli\u003c/li>\n\u003cli>Pan fried Iacopi brussels sprouts -- roasted shallots, sunchokes, farm egg, aged sherry vinegar\u003c/li>\n\u003cli>Prosciutto wrapped Knoll kadota figss -- Shaft blue cheese, pedro ximenez glaze\u003c/li>\n\u003cli>Skillet fried Peruvian Lantern scallops -- Buddha's hand julienne, baby fennel, maitake mushrooms, citron emulsion\u003c/li>\n\u003cli>Frog Hollow warren pear flat bread -- Sonoma goat cheese, pignoli, Buddha’s hand zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20914\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sliders500.jpg\" alt=\"Sliders\" title=\"Sliders\" width=\"500\" height=\"333\" class=\"size-full wp-image-20914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliders\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Besides the dinner offerings, Nibblers' cheese selection is enough of a reason to make the trek out to Pleasant Hill. Just a few of my favorites off their recent \u003cstrong>cheese menu\u003c/strong>:\u003c/p>\n\u003cul>\n\u003cli>Achadinha capricious, portuguese style olive oil rubbed goat cheese \u003c/li>\n\u003cli>Azienda tetilla, galician semi-soft cheese with sweet milk flavors \u003c/li>\n\u003cli>Cypress Grove truffle tremor, triple créme goat with flecks of truffle \u003c/li>\n\u003cli>Matias torta la serena, buttery sheeps milk cheese with complex nutty flavor\u003c/li>\n\u003cli>Synnøve gudbrandsdalsost, norwegian caramelized goat's whey cheese\u003c/li>\n\u003c/ul>\n\u003cp>For those inclined to imbibe, I recommend taking a close look at the Nibblers beer and wine list. As one of the premier wine bars in the far East Bay, Daniel and Trace are known for stocking notable yet short-run vintages that will intrigue, possibly even educate, the most learned San Francisco wine snob.\u003c/p>\n\u003cp>Overall, Nibblers is a gem in the otherwise drab culinary culture of the deep East Bay. There are only a handful of fine restaurants east of the Caldecott, and Nibblers is definitely one of them. Perhaps, though, the Nibblers can best be described by their mission statement:\u003c/p>\n\u003cp>\u003cstrong>Why small plates?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Small circles of friends & family. Small communities in big cities. Small family owned farms. Small artisan dairies & bakeries. Small neighborhoods. Small, intimate restaurants. And many, many small plates of irresistible food.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20922\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/satay500.jpg\" alt=\"Satay\" title=\"Satay\" width=\"500\" height=\"333\" class=\"size-full wp-image-20922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Satay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Creamy Red Kuri Squash Shooters from Nibblers Eatery & Wine Bar\u003c/strong>\u003cbr>\n\u003cem>Recipe provided by Daniel Clayton and Tracy Leighton\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium \u003ca href=\"http://www.latartinegourmande.com/2008/11/05/red-kuri-squash-gratin/\" title=\"Red Kuri Squash\">red kuri squash\u003c/a>, rinsed, quartered, seeded\u003cbr>\n2 T butter\u003cbr>\n1/2 medium onion, diced fine\u003cbr>\n1 carrot, peeled and diced fine\u003cbr>\n2 celery stalks, diced fine\u003cbr>\n1 bay leaf\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup cream\u003cbr>\n1/2 tsp nutmeg, freshly grated\u003cbr>\nPinch white pepper\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Fill a 5 quart pot halfway with cool water. Heat to simmer. \u003c/p>\n\u003cp>2. Add quartered squash and cook on medium high heat for 5 minutes to blanch. Remove squash to cool and reserve blanching liquid.\u003c/p>\n\u003cp>3. In medium pot, melt butter and add onion, carrot, celery, and bay leaf. Cook until onion is translucent, stirring occasionally. \u003c/p>\n\u003cp>4. Meanwhile, scoop or cut squash out of skin. \u003c/p>\n\u003cp>5. When vegetables are soft, remove bay leaf, add squash and stir. Add 1/2 cup blanching liquid to squash and stir until moisture is evaporated. Repeat this several times, until squash is mostly melted.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Add another 1 1/2 cups blanching liquid and stir in completely. Add milk and cream and mix. Add nutmeg and white pepper. Bring to a boil and then remove from heat. Puree mixture with immersion blender or run 2 cups at a time through food processor. Press through a fine strainer, return to pot, adjust seasoning, and heat to serve in tall, warm shot glasses. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ten Top Food News Stories of 2010: Part Two",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Yesterday on BAB we \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">highlighted the year's food news\u003c/a> in food safety, D.I.Y. food, food politics, school food, and street food.\u003c/em> \u003c/p>\n\u003cp>\u003cem>The top ten for 2010 continues:\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20825\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.phatbeetsproduce.org/about/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/the-beet-crew300.jpg\" alt=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" title=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" width=\"300\" height=\"225\" class=\"size-full wp-image-20825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Food Security\u003c/strong>\u003c/p>\n\u003cp>Late in the year in a cover story on class \u003cem>\u003ca href=\"http://www.newsweek.com/2010/11/22/what-food-says-about-class-in-america.html\">Newsweek\u003c/a>\u003c/em> explored the growing gap between the haves and have nots on the food front. \"The Dinner Divide\" noted that we are a nation where \u003ca href=\"http://en.wikipedia.org/wiki/Gourmet_Ghetto\">Gourmet Ghettos\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert\">food deserts\u003c/a> co-exist, often in close proximity in places like the Bay Area. The sad truth is that while many of us indulge our \"passion\" for local, organic chow, an increasingly larger group of Americans simply don't have access to enough healthy food to eat. Meanwhile, another European is attempting to help Americans in need feed themselves, namely Spanish native and James Beard Award-winning chef \u003ca href=\"http://www.josemadeinspain.com/bio.htm\">Jose Andres\u003c/a>, who heads up the nonprofit \u003ca href=\"http://dccentralkitchen.org/\">DC Central Kitchen\u003c/a>, which offers professional culinary training for formerly homeless, addicted, or imprisoned adults.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Actor Dan Hoyle skewered, among other things, hipster San Franciscans obsession with pristine produce with a politically-correct pedigree in his solo show at The Marsh \u003ca href=\"http://www.themarsh.org/dan_hoyle_real_americans.html\">The Real Americans\u003c/a>. Meanwhile, \u003ca href=\"http://phatbeetsproduce.org/\">Phat Beets Produce\u003c/a>, a volunteer-run collective, launched a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community_supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) box, nicknamed the \"Beet Box,\" in Oakland, to help under-supported small farmers and get produce to people who don't live near a farmers' market.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20822\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eataly300.jpg\" alt=\"Eataly in NYC. Photo by Megan Gordon\" title=\"Eataly in NYC. Photo by Megan Gordon\" width=\"300\" height=\"212\" class=\"size-full wp-image-20822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eataly in NYC. Photo by Megan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New York Food\u003c/strong>\u003c/p>\n\u003cp>Lest this list be accused of being too parochial, let's turn our attention to food news out of New York City this year. There was lots, much of it of a legislative nature. Depending on your perspective, Mayor Michael Bloomberg is either a crusader for the people's health or a publicly-funded no-fun-nik: The city took \u003ca href=\"http://cityroom.blogs.nytimes.com/2010/01/11/city-unveils-plan-to-trim-food-industrys-use-of-salt/\">a stand on sodium\u003c/a>, introduced \u003ca href=\"http://www.nytimes.com/2010/07/28/nyregion/28inspect.html\">letter grades to evaluate restaurant cleanliness\u003c/a>, tried to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130407221\">prevent food stamps recipients from using benefits to sip soda\u003c/a>, a \u003ca href=\"http://civileats.com/2010/10/08/banning-soda-for-food-stamps-raises-tough-questions/\">controversial move\u003c/a> (even among anti-hunger and public health advocates) and \u003ca href=\"http://blogs.villagevoice.com/runninscared/2010/11/four_loko_banne.php\">outlawed alcoholic energy drink Four Loko\u003c/a>. Furthermore, a \u003ca href=\"http://health.usnews.com/health-news/blogs/on-fitness/2010/03/22/calorie-counts-on-restaurant-menus-as-part-of-health-reform.html\">calorie count initiative in restaurants\u003c/a> begun in the Big Apple went national on menus across the country this year.\u003c/p>\n\u003cp>There was fun stuff too: Hello \u003ca href=\"http://www.nypost.com/p/lifestyle/food/welcome_to_eataly_G5QHOIVyNtzG44tyFb5GVM\">Eataly\u003c/a>, a high-end food emporium boasting all things Italian, launched late summer by the city's reigning food Mafia, covered in a photographic homage recently on Bay Area Bites by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">Megan Gordon\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> San Franciscans welcomed Manhattan transplant \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/08/anthony_mangieri_aiming_to_ope.html\">Anthony Mangieri\u003c/a> and his much-lauded \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a> to town.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20813\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jsf-eating-animals300.jpg\" alt=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" title=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" width=\"300\" height=\"325\" class=\"size-full wp-image-20813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Animal Food\u003c/strong>\u003c/p>\n\u003cp>Meat mattered this year. The \u003ca href=\"http://lettuceeatkale.com/2010/a-culinary-confession/\">culinary conversation\u003c/a> among carnivores, omnivores, vegetarians, and vegans continued as people pondered whether they could \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">morally eat sustainably, humanely-raised animals\u003c/a> and wrestled with \u003ca href=\"http://www.salon.com/food/francis_lam/2010/08/18/meaning_of_meat_eating\">conflicted or confused feelings\u003c/a> about carnal consumption. Now more than ever, how much and what kind of meat we eat reflects our ethics, environmental values, economic status, as well as class, culture, and convenience.\u003c/p>\n\u003cp>That said, \u003ca href=\"http://www.salon.com/food/feature/2010/03/11/rock_star_butcher_parties\">butchers made a comeback\u003c/a>, hosting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">cleaving parties\u003c/a> from coast to coast. Meanwhile, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, which asks folks to forgo meat once a week for health and the environment, garnered the endorsement of celebrity chef \u003ca href=\"http://www.huffingtonpost.com/chris-elam/mario-batali-meatless-mon_b_557589.html\">Mario Batali\u003c/a>, long-known for serving plates laden with animal protein.\u003c/p>\n\u003cp>And in \u003ca href=\"http://www.culinate.com/books/book_excerpts/the_butcher_and_the_vegetarian\">books\u003c/a> and \u003ca href=\"http://www.salon.com/food/feature/2010/08/24/vegetarian_lover_foie_gras_open2010\">online\u003c/a> vegetarian gals chronicled their carnal adventures as they discovered the joys of the flesh.\u003c/p>\n\u003cp>Then, just as the year drew to a close, \u003cem>\u003ca href=\"http://nymag.com/restaurants/features/69369/\">New York Magazine\u003c/a>\u003c/em> announced that vegetables are the new meat, despite \u003ca href=\"http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html\">significant evidence to the contrary\u003c/a>. Make of that what you will.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> A queen of vegetarian cuisine, East Bay resident \u003ca href=\"http://www.molliekatzen.com\">Mollie Katzen\u003c/a>, came out with a cookbook that included meat dishes, a decision she found herself explaining in \u003ca href=\"http://civileats.com/2010/03/18/the-radical-necessity-of-cooking-mollie-katzen-vegetablist\">every interview\u003c/a> about \u003cem>Get Cooking\u003c/em>.\u003c/p>\n\u003cp>While across the bridge the butcher's shop in Bernal Heights \u003ca href=\"http://avedanos.com\">Avedano's Holly Park Market\u003c/a>, run by a gaggle of self-taught gals, typifies the new-style yet old-fashioned meat market, offering cleaving classes using traditional tools and selling only local, sustainable meats. And the \u003ca href=\"http://www.meatlessmonday.com/oakland-schools-go-mm/\">Oakland Unified School District\u003c/a> hopped on the Meatless Monday bandwagon.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20809\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/macaron300.jpg\" alt=\"macarons - Photo by Stephanie Stiavetti\" title=\"macarons - Photo by Stephanie Stiavetti\" width=\"300\" height=\"187\" class=\"size-full wp-image-20809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macarons - Photo by Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. Sweet Food\u003c/strong>\u003c/p>\n\u003cp>Now to dessert (with all due respect to the First Lady). Move over cupcakes macarons are the new trend treat.\u003c/p>\n\u003cp>\u003cem> \u003ca href=\"http://online.wsj.com/article/SB10001424052748704269004575073843836895952.html\">The Wall Street Journal\u003c/a> \u003c/em>reported on French fretting that these formerly high-end confections (not to be confused with chewy coconut sweets with a similar spelling known as macaroons) are finding their way onto shelves at such mainstream American stores as Whole Foods and Trader Joe's. The soft, sandwich-like cookie, which resembles a pastel-hued minature hamburger, has also been popping up in patisseries and restaurant menus around the country. Natch, the blogosphere weighed in, with negative reviews for the meringue-style pastries on offer at Starbucks, and \u003ca href=\"http://www.frenchtwistdc.com/2010/12/bye-bye-macarons-bonjour-cupcakes.html\">an amusing update that cupcakes are the new macarons in Paris\u003c/a>. Go figure. For you D.I.Y.ers: Pastry chef Hisako Ogita's \u003cem>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8167/title,I-Love-Macarons/\">I Love Macarons\u003c/a>\u003c/em> details \u003ca href=\"http://www.thegoodtastereview.com/2010/i-heart-macarons-by-hisako-ogita/\">how to make\u003c/a> the crunchy and chewy morsels at home.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> These dainty nibbles can be found in Bay Area bakeries including \u003ca href=\"http://miettecakes.com\">Miette\u003c/a> in the Ferry Building, \u003ca href=\"http://paulettemacarons.com\">Paulette\u003c/a> in Hayes Valley, \u003ca href=\"http://pamplemoussecakes.com\">Pamplemousse\u003c/a> in Redwood City, and \u003ca href=\"http://bouchonbakery.com\">Bouchon Bakery\u003c/a> in Yountville.\u003c/p>\n\u003cp>Bay Area Bites blogger \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">Stephanie Stiavetti\u003c/a> sung the praises of these egg white, ground almonds, and sugar concoctions in a week's worth of recipe posts on her own blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/pages/Bay-Area-Bites/137008446337124\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bab-facebook300.jpg\" alt=\"Bay Area Bites Facebook page\" title=\"Bay Area Bites Facebook page\" width=\"300\" height=\"216\" class=\"alignleft size-full wp-image-20806\">\u003c/a>\u003cstrong>10. Virtual Food\u003c/strong>\u003c/p>\n\u003cp>Social media and cyberspace continued to impact food consumption. As noted previously (see item #5 in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">Part One\u003c/a>), Twitter + new wave food trucks = content consumers and cooks. Everyone seemed very app-y happy, with \u003ca href=\"http://itunes.apple.com/us/app/how-to-cook-everything/id367690249?mt=8\">Mark Bittman\u003c/a>, the \u003ca href=\"http://multivu.prnewswire.com/mnr/foodnetwork/46440/\">Food Network\u003c/a>, and even \u003cem>\u003ca href=\"http://eater.com/archives/2010/09/23/gourmet-live-gourmet-magazine-reborn-on-the-ipad.php\">Gourmet\u003c/a>\u003c/em> (R.I.P.) embracing the new technology. Not all old-school media, though, marveled at the development. (\u003ca href=\"http://www.observer.com/2010/media/gourmet-lives-pity-says-ruth-reichl\">Ruth Reichl\u003c/a>, writing on Twitter, ironically, called the move a \"pity.\") Regardless, cooking, eating, and drinking apps found fans: There are apps for \u003ca href=\"http://mashable.com/2010/11/15/apps-for-wine-enthusiasts\">wine enthusiasts\u003c/a>, \u003ca href=\"http://mashable.com./2010/12/26/healthy-eating-apps/\">environmentally-friendly eaters\u003c/a>, and \u003ca href=\"http://mashable.com/2010/09/29/iphone-apps-global-cuisine\">ethnic edible adventurers\u003c/a>, among other food-focused iFinds. And, although some people doubted it would come to pass, cookbooks made the leap to \u003ca href=\"http://www.davidlebovitz.com/2010/01/e-cookbooks/\">ecookbooks\u003c/a> in a big way in 2010.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Budding Bay Area food businesses turned to social media to cash up their new edible enterprises. Examples include \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/12/28/oaklands-awaken-cafe-turns-to-social-media-value-accounts-for-pre-opening-fundraising/\">Awaken Cafe\u003c/a> in Oakland, and an \u003ca href=\"http://www.berkeleyside.com/2010/09/10/farmer-seeks-home-for-oil-press/\">olive oil press\u003c/a> and \u003ca href=\"http://www.kickstarter.com/projects/pxdiaz/delphinium-cheese-co-small-batch-artisan-cheese\">cheese-making venture\u003c/a> that utilized Kickstarter to, well, kick start their companies in Berkeley. Early \u003ca href=\"http://vook.com/index.php?dispatch=products.view&product_id=6\">ecookbook\u003c/a> adapters include Marin-based chef \u003ca href=\"http://www.breakawaycook.com\">Eric Gower\u003c/a>.\u003c/p>\n\u003cp>And over at \u003cem>7x7 \u003c/em>food editor \u003ca href=\"http://www.7x7.com/eat-drink/feed-frenzy-sf-suffering-gluttony-food-information\">Sara Deseran\u003c/a> wondered out loud what a lot of local food writers have been thinking: With the explosion in new media -- think Yelpers, bloggers, and Tweeters -- is San Francisco suffering from a gluttony of information on all things edible?\u003c/p>\n\u003cp>What say you readers: Are there too many citizen scribes (not to mention a healthy helping of professional writers) weighing in on the minutia of every meal made in this city? Or does this town have an endless appetite for food news?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And that, folks, was the year in food.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Yesterday on BAB we \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">highlighted the year's food news\u003c/a> in food safety, D.I.Y. food, food politics, school food, and street food.\u003c/em> \u003c/p>\n\u003cp>\u003cem>The top ten for 2010 continues:\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20825\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.phatbeetsproduce.org/about/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/the-beet-crew300.jpg\" alt=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" title=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" width=\"300\" height=\"225\" class=\"size-full wp-image-20825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Food Security\u003c/strong>\u003c/p>\n\u003cp>Late in the year in a cover story on class \u003cem>\u003ca href=\"http://www.newsweek.com/2010/11/22/what-food-says-about-class-in-america.html\">Newsweek\u003c/a>\u003c/em> explored the growing gap between the haves and have nots on the food front. \"The Dinner Divide\" noted that we are a nation where \u003ca href=\"http://en.wikipedia.org/wiki/Gourmet_Ghetto\">Gourmet Ghettos\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert\">food deserts\u003c/a> co-exist, often in close proximity in places like the Bay Area. The sad truth is that while many of us indulge our \"passion\" for local, organic chow, an increasingly larger group of Americans simply don't have access to enough healthy food to eat. Meanwhile, another European is attempting to help Americans in need feed themselves, namely Spanish native and James Beard Award-winning chef \u003ca href=\"http://www.josemadeinspain.com/bio.htm\">Jose Andres\u003c/a>, who heads up the nonprofit \u003ca href=\"http://dccentralkitchen.org/\">DC Central Kitchen\u003c/a>, which offers professional culinary training for formerly homeless, addicted, or imprisoned adults.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Actor Dan Hoyle skewered, among other things, hipster San Franciscans obsession with pristine produce with a politically-correct pedigree in his solo show at The Marsh \u003ca href=\"http://www.themarsh.org/dan_hoyle_real_americans.html\">The Real Americans\u003c/a>. Meanwhile, \u003ca href=\"http://phatbeetsproduce.org/\">Phat Beets Produce\u003c/a>, a volunteer-run collective, launched a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community_supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) box, nicknamed the \"Beet Box,\" in Oakland, to help under-supported small farmers and get produce to people who don't live near a farmers' market.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20822\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eataly300.jpg\" alt=\"Eataly in NYC. Photo by Megan Gordon\" title=\"Eataly in NYC. Photo by Megan Gordon\" width=\"300\" height=\"212\" class=\"size-full wp-image-20822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eataly in NYC. Photo by Megan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New York Food\u003c/strong>\u003c/p>\n\u003cp>Lest this list be accused of being too parochial, let's turn our attention to food news out of New York City this year. There was lots, much of it of a legislative nature. Depending on your perspective, Mayor Michael Bloomberg is either a crusader for the people's health or a publicly-funded no-fun-nik: The city took \u003ca href=\"http://cityroom.blogs.nytimes.com/2010/01/11/city-unveils-plan-to-trim-food-industrys-use-of-salt/\">a stand on sodium\u003c/a>, introduced \u003ca href=\"http://www.nytimes.com/2010/07/28/nyregion/28inspect.html\">letter grades to evaluate restaurant cleanliness\u003c/a>, tried to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130407221\">prevent food stamps recipients from using benefits to sip soda\u003c/a>, a \u003ca href=\"http://civileats.com/2010/10/08/banning-soda-for-food-stamps-raises-tough-questions/\">controversial move\u003c/a> (even among anti-hunger and public health advocates) and \u003ca href=\"http://blogs.villagevoice.com/runninscared/2010/11/four_loko_banne.php\">outlawed alcoholic energy drink Four Loko\u003c/a>. Furthermore, a \u003ca href=\"http://health.usnews.com/health-news/blogs/on-fitness/2010/03/22/calorie-counts-on-restaurant-menus-as-part-of-health-reform.html\">calorie count initiative in restaurants\u003c/a> begun in the Big Apple went national on menus across the country this year.\u003c/p>\n\u003cp>There was fun stuff too: Hello \u003ca href=\"http://www.nypost.com/p/lifestyle/food/welcome_to_eataly_G5QHOIVyNtzG44tyFb5GVM\">Eataly\u003c/a>, a high-end food emporium boasting all things Italian, launched late summer by the city's reigning food Mafia, covered in a photographic homage recently on Bay Area Bites by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">Megan Gordon\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> San Franciscans welcomed Manhattan transplant \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/08/anthony_mangieri_aiming_to_ope.html\">Anthony Mangieri\u003c/a> and his much-lauded \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a> to town.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20813\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jsf-eating-animals300.jpg\" alt=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" title=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" width=\"300\" height=\"325\" class=\"size-full wp-image-20813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Animal Food\u003c/strong>\u003c/p>\n\u003cp>Meat mattered this year. The \u003ca href=\"http://lettuceeatkale.com/2010/a-culinary-confession/\">culinary conversation\u003c/a> among carnivores, omnivores, vegetarians, and vegans continued as people pondered whether they could \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">morally eat sustainably, humanely-raised animals\u003c/a> and wrestled with \u003ca href=\"http://www.salon.com/food/francis_lam/2010/08/18/meaning_of_meat_eating\">conflicted or confused feelings\u003c/a> about carnal consumption. Now more than ever, how much and what kind of meat we eat reflects our ethics, environmental values, economic status, as well as class, culture, and convenience.\u003c/p>\n\u003cp>That said, \u003ca href=\"http://www.salon.com/food/feature/2010/03/11/rock_star_butcher_parties\">butchers made a comeback\u003c/a>, hosting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">cleaving parties\u003c/a> from coast to coast. Meanwhile, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, which asks folks to forgo meat once a week for health and the environment, garnered the endorsement of celebrity chef \u003ca href=\"http://www.huffingtonpost.com/chris-elam/mario-batali-meatless-mon_b_557589.html\">Mario Batali\u003c/a>, long-known for serving plates laden with animal protein.\u003c/p>\n\u003cp>And in \u003ca href=\"http://www.culinate.com/books/book_excerpts/the_butcher_and_the_vegetarian\">books\u003c/a> and \u003ca href=\"http://www.salon.com/food/feature/2010/08/24/vegetarian_lover_foie_gras_open2010\">online\u003c/a> vegetarian gals chronicled their carnal adventures as they discovered the joys of the flesh.\u003c/p>\n\u003cp>Then, just as the year drew to a close, \u003cem>\u003ca href=\"http://nymag.com/restaurants/features/69369/\">New York Magazine\u003c/a>\u003c/em> announced that vegetables are the new meat, despite \u003ca href=\"http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html\">significant evidence to the contrary\u003c/a>. Make of that what you will.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> A queen of vegetarian cuisine, East Bay resident \u003ca href=\"http://www.molliekatzen.com\">Mollie Katzen\u003c/a>, came out with a cookbook that included meat dishes, a decision she found herself explaining in \u003ca href=\"http://civileats.com/2010/03/18/the-radical-necessity-of-cooking-mollie-katzen-vegetablist\">every interview\u003c/a> about \u003cem>Get Cooking\u003c/em>.\u003c/p>\n\u003cp>While across the bridge the butcher's shop in Bernal Heights \u003ca href=\"http://avedanos.com\">Avedano's Holly Park Market\u003c/a>, run by a gaggle of self-taught gals, typifies the new-style yet old-fashioned meat market, offering cleaving classes using traditional tools and selling only local, sustainable meats. And the \u003ca href=\"http://www.meatlessmonday.com/oakland-schools-go-mm/\">Oakland Unified School District\u003c/a> hopped on the Meatless Monday bandwagon.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20809\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/macaron300.jpg\" alt=\"macarons - Photo by Stephanie Stiavetti\" title=\"macarons - Photo by Stephanie Stiavetti\" width=\"300\" height=\"187\" class=\"size-full wp-image-20809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macarons - Photo by Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. Sweet Food\u003c/strong>\u003c/p>\n\u003cp>Now to dessert (with all due respect to the First Lady). Move over cupcakes macarons are the new trend treat.\u003c/p>\n\u003cp>\u003cem> \u003ca href=\"http://online.wsj.com/article/SB10001424052748704269004575073843836895952.html\">The Wall Street Journal\u003c/a> \u003c/em>reported on French fretting that these formerly high-end confections (not to be confused with chewy coconut sweets with a similar spelling known as macaroons) are finding their way onto shelves at such mainstream American stores as Whole Foods and Trader Joe's. The soft, sandwich-like cookie, which resembles a pastel-hued minature hamburger, has also been popping up in patisseries and restaurant menus around the country. Natch, the blogosphere weighed in, with negative reviews for the meringue-style pastries on offer at Starbucks, and \u003ca href=\"http://www.frenchtwistdc.com/2010/12/bye-bye-macarons-bonjour-cupcakes.html\">an amusing update that cupcakes are the new macarons in Paris\u003c/a>. Go figure. For you D.I.Y.ers: Pastry chef Hisako Ogita's \u003cem>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8167/title,I-Love-Macarons/\">I Love Macarons\u003c/a>\u003c/em> details \u003ca href=\"http://www.thegoodtastereview.com/2010/i-heart-macarons-by-hisako-ogita/\">how to make\u003c/a> the crunchy and chewy morsels at home.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> These dainty nibbles can be found in Bay Area bakeries including \u003ca href=\"http://miettecakes.com\">Miette\u003c/a> in the Ferry Building, \u003ca href=\"http://paulettemacarons.com\">Paulette\u003c/a> in Hayes Valley, \u003ca href=\"http://pamplemoussecakes.com\">Pamplemousse\u003c/a> in Redwood City, and \u003ca href=\"http://bouchonbakery.com\">Bouchon Bakery\u003c/a> in Yountville.\u003c/p>\n\u003cp>Bay Area Bites blogger \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">Stephanie Stiavetti\u003c/a> sung the praises of these egg white, ground almonds, and sugar concoctions in a week's worth of recipe posts on her own blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/pages/Bay-Area-Bites/137008446337124\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bab-facebook300.jpg\" alt=\"Bay Area Bites Facebook page\" title=\"Bay Area Bites Facebook page\" width=\"300\" height=\"216\" class=\"alignleft size-full wp-image-20806\">\u003c/a>\u003cstrong>10. Virtual Food\u003c/strong>\u003c/p>\n\u003cp>Social media and cyberspace continued to impact food consumption. As noted previously (see item #5 in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">Part One\u003c/a>), Twitter + new wave food trucks = content consumers and cooks. Everyone seemed very app-y happy, with \u003ca href=\"http://itunes.apple.com/us/app/how-to-cook-everything/id367690249?mt=8\">Mark Bittman\u003c/a>, the \u003ca href=\"http://multivu.prnewswire.com/mnr/foodnetwork/46440/\">Food Network\u003c/a>, and even \u003cem>\u003ca href=\"http://eater.com/archives/2010/09/23/gourmet-live-gourmet-magazine-reborn-on-the-ipad.php\">Gourmet\u003c/a>\u003c/em> (R.I.P.) embracing the new technology. Not all old-school media, though, marveled at the development. (\u003ca href=\"http://www.observer.com/2010/media/gourmet-lives-pity-says-ruth-reichl\">Ruth Reichl\u003c/a>, writing on Twitter, ironically, called the move a \"pity.\") Regardless, cooking, eating, and drinking apps found fans: There are apps for \u003ca href=\"http://mashable.com/2010/11/15/apps-for-wine-enthusiasts\">wine enthusiasts\u003c/a>, \u003ca href=\"http://mashable.com./2010/12/26/healthy-eating-apps/\">environmentally-friendly eaters\u003c/a>, and \u003ca href=\"http://mashable.com/2010/09/29/iphone-apps-global-cuisine\">ethnic edible adventurers\u003c/a>, among other food-focused iFinds. And, although some people doubted it would come to pass, cookbooks made the leap to \u003ca href=\"http://www.davidlebovitz.com/2010/01/e-cookbooks/\">ecookbooks\u003c/a> in a big way in 2010.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Budding Bay Area food businesses turned to social media to cash up their new edible enterprises. Examples include \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/12/28/oaklands-awaken-cafe-turns-to-social-media-value-accounts-for-pre-opening-fundraising/\">Awaken Cafe\u003c/a> in Oakland, and an \u003ca href=\"http://www.berkeleyside.com/2010/09/10/farmer-seeks-home-for-oil-press/\">olive oil press\u003c/a> and \u003ca href=\"http://www.kickstarter.com/projects/pxdiaz/delphinium-cheese-co-small-batch-artisan-cheese\">cheese-making venture\u003c/a> that utilized Kickstarter to, well, kick start their companies in Berkeley. Early \u003ca href=\"http://vook.com/index.php?dispatch=products.view&product_id=6\">ecookbook\u003c/a> adapters include Marin-based chef \u003ca href=\"http://www.breakawaycook.com\">Eric Gower\u003c/a>.\u003c/p>\n\u003cp>And over at \u003cem>7x7 \u003c/em>food editor \u003ca href=\"http://www.7x7.com/eat-drink/feed-frenzy-sf-suffering-gluttony-food-information\">Sara Deseran\u003c/a> wondered out loud what a lot of local food writers have been thinking: With the explosion in new media -- think Yelpers, bloggers, and Tweeters -- is San Francisco suffering from a gluttony of information on all things edible?\u003c/p>\n\u003cp>What say you readers: Are there too many citizen scribes (not to mention a healthy helping of professional writers) weighing in on the minutia of every meal made in this city? Or does this town have an endless appetite for food news?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that, folks, was the year in food.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "10 Great Local Bay Area Holiday Chocolate Gifts",
"title": "10 Great Local Bay Area Holiday Chocolate Gifts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's no secret that the Bay Area has a bounty of food artisans and purveyors. But did you know that we also have no shortage of innovative premium chocolatiers? From small shops like \u003ca href=\"http://www.socolachocolates.com/\">Sôcôla\u003c/a>, \u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a> and \u003ca href=\"http://www.cocodelice.com/\">Coco Delice\u003c/a> to larger and more established San Francisco companies like \u003ca href=\"http://www.recchiuti.com/\">Recchiuti\u003c/a> and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>; the Bay Area abounds with locally-made, hand-crafted truffles and chocolates for every taste and preference.\u003c/p>\n\u003cp>It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many utilizing organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.\u003c/p>\n\u003cp>So if you're shopping for a little chocolate indulgence this holiday season, keep it local. You won't be disappointed.\u003c/p>\n\u003cp>Following are my top-ten picks for local holiday chocolates.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19888\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\">\u003cimg class=\"size-full wp-image-19888\" title=\"socola\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\" alt=\"socola\" width=\"400\" height=\"266\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo credit: Emiko Taki\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.socolachocolates.com/\">Sôcôla\u003c/a>\u003cbr>\nAnd if you're in the mood for some familial holiday warmth this season, Sôcôla offers a hearty dose. Susan and Wendy Lieu are two charismatic local sisters who live and breath chocolate. And just to keep their product really local, these sisters purposely use other Bay Area family-owned products to make each handmade truffle, including organic \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a> products and \u003ca href=\"http://www.guittard.com/\">E. Guittard\u003c/a> chocolate.\u003c/p>\n\u003cp>This holiday season Sôcôla is showcasing four special treats in their \u003ca href=\"http://socolachocolatier.foodoro.com/store/products/by-the-fireside-holiday-collection\">By the Fireside Holiday 2010 collection\u003c/a>:\u003c/p>\n\u003cul>\n\u003cli> Chai Baba Chai -- an exotic blend of Assam tea with cardamom, cloves, black peppercorn and cinnamon\u003c/li>\n\u003cli> Hazelnut Praline -- sort of a refined Nutella\u003c/li>\n\u003cli> Hot in Hia -- a delicate champagne truffle made in honor of the Lieu sisters' grandmother Hia\u003c/li>\n\u003cli> Pumpkin Burnt Caramel -- a blend of holiday pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.socolachocolates.com/index2.php\">You can buy Sôcôla online or at various locations\u003c/a>, including:\u003cbr>\n\u003cstrong>San Francisco:\u003c/strong> \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> Potrero Hills and SOMA;\u003cbr>\n\u003cstrong>East Bay:\u003c/strong> \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">The Pasta Shop\u003c/a>; \u003ca href=\"http://www.markethallfoods.com/?gclid=CKusyJDY7KUCFQqAgwodMngJog\">Market Hall\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\">\u003cimg class=\"alignnone size-full wp-image-19839\" title=\"coco delice holiday cube\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\" alt=\"coco delice holiday cube\" width=\"266\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.cocodelice.com/\">Coco Délice Fine Chocolates\u003c/a>\u003cbr>\nIf you're in the mood for a truly French-style traditional truffle -– chocolate filled with ganache that is hand-rolled and finished with cocoa powder -– you'll want to seek out Coco Délice. In addition to making extraordinary chocolate, this Emeryville company also works to find a balance between business and environmental conservation. Dedicated to using local ingredients, Coco Délice uses fruit and nuts from Bay Area farmers in their ganaches, cream from Berkeley Farms, and wine from the Sonoma Valley in their Wine & Spirits collection.\u003c/p>\n\u003cp>I spoke with Chef Dennis, who says his favorite holiday treats this year are:\u003c/p>\n\u003cul>\n\u003cli> Bittersweet \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/cognac-truffles-5-5oz/\">Cognac\u003c/a> and \u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/bourbon-pecan-truffles/\">Bourbon Pecan Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/peppermint-bark/\">Peppermint Bark\u003c/a> -- made with dark and white chocolate, peppermint oil, candy and cocoa (which is sold exclusively at \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's Market\u003c/a>)\u003c/li>\n\u003cli> The \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/coco-holiday-cube/\">Holiday Cube\u003c/a> assorted gift box that contains hand-rolled truffles, caramelized chocolate covered almonds, and set of dark chocolate disks with cocoa nubs\u003c/li>\n\u003c/ul>\n\u003cp>Coco Délice can be purchased \u003ca href=\"http://www.cocodelice.com/\">online\u003c/a> or at \u003ca href=\"http://www.cocodelice.com/locations-events\">various Bay Area locations\u003c/a>, including many \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a> stores.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>\u003cbr>\nTCHO is making its own batch of high-quality chocolates this year. Always fair trade and always first-rate, TCHO offers various holiday gifts for the obsessive chocolate lover and/or baker in your life. A few holiday offerings are:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/featured/holiday-12-bar-sampler.html\">Holiday gift boxes wrapped in designs by Dutch graphic artist Max Kisman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-drinks/drinking-chocolate.html\">Hot and Cold Drinking Chocolate\u003c/a> -- which is made to be prepared as a thick and luscious European-style drink\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-a-day/tcho-a-day-60.html\">TCHO-a-Day\u003c/a> -- a no-nonsense container filled with lovely little chocolate bars\u003c/li>\n\u003c/ul>\n\u003cp>TCHO is available for purchase online, at their \u003ca href=\"http://www.tcho.com/where-to-buy/tour\">factory store\u003c/a> in San Francisco (where you can also take a tour), and at \u003ca href=\"http://www.tcho.com/where-to-buy/store-locator-list\">various Bay Area locations\u003c/a> including: \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.realfoodco.com/\">Real Foods\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19840\" title=\"recchiutti holiday truffles\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\" alt=\"recchiutti holiday truffles\" width=\"252\" height=\"252\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recchiuti.com/\">Recchiuti Confections\u003c/a>\u003cbr>\nOne of my longtime favorite chocolate companies, I have always relied on Recchiuti during the holiday season. The elegant etchings and drawings on their truffles are the first clue to how exquisite these confections really are. Yet as often happens with a favorite restaurant, I think I've gotten stuck in a rut with their truffle menu. So instead of getting my tried and true Fleur de Sel Caramels or Peanut Butter Pucks this year, I think I'll try some of their seasonal selections:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/268.html?area=01\">Caramels to the Third Power\u003c/a> -- salted caramel, butterscotch salted caramel, and chocolate caramel\u003c/li>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/237.html\">Peppermint Thins\u003c/a> -- a spin-off of Junior Mints, these peppermint thins are made with organic peppermint leaves from the Willamette valley and peppermint oil\u003c/li>\n\u003cli>Pairing Boxes (four types of chocolates created specifically to pair with with \u003ca href=\"http://www.recchiuti.com/267.html\">whiskey\u003c/a>, \u003ca href=\"http://www.recchiuti.com/240.html?area=01\">wine\u003c/a>, \u003ca href=\"http://www.recchiuti.com/263.html?area=01\">beer\u003c/a> and \u003ca href=\"http://www.recchiuti.com/274.html\">spirits\u003c/a> for your holiday celebrations\u003c/li>\n\u003c/ul>\n\u003cp>Recchiuti is available for purchase \u003ca href=\"http://www.recchiuti.com/index.html\">online\u003c/a>, at their \u003ca href=\"http://www.recchiuti.com/our_store.html\">Ferry Building store\u003c/a>, and at \u003ca href=\"http://www.recchiuti.com/retail_partners.html\">various Bay Area locations\u003c/a> including:\u003cbr>\n\u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a>, \u003ca href=\"http://www.draegers.com/\">Draeger's\u003c/a>,\u003ca href=\"http://biritemarket.com/\"> Bi-Rite Market\u003c/a>, \u003ca href=\"http://www.rainbowgrocery.coop/\">Rainbow Grocery\u003c/a>, and \u003ca href=\"http://www.villagemkt.com/\">Village Market\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a>\u003cbr>\nTrained in the intricacies of French chocolate making, Chris Blue is dedicated to making French-inspired chocolate truffles at a local level. With an emphasis on classical truffle-making, Chocolatier Blue uses Domori and Amedei chocolate, Five-Star organic butter, and seasonal fruits from the Berkeley Farmer's Market.\u003c/p>\n\u003cp>Chris Blue has come up with a few holiday flavors this year using various flavors, including \u003ca href=\"http://www.chocolatierblue.com/chocolates.aspx\">gingerbread; sugar cookie; eggnog; rum-soaked currents; and holiday spices\u003c/a>.\u003c/p>\n\u003cp>You can purchase Chocolatier Blue truffles \u003ca href=\"http://www.chocolatierblue.com/\">online\u003c/a>, at their \u003ca href=\"http://www.chocolatierblue.com/location.aspx\">stores in Berkeley and Mill Valley\u003c/a>, or at \u003ca href=\"http://www.paliodasti.com/\">Palio D’Asti\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://michaelmischerchocolates.com/\">Michael Mischer Chocolates\u003c/a>\u003cbr>\nI have a soft spot in my heart for Michael Mischer Chocolates as my family and I like to walk there on hot summer nights for cups of Mr. Mischer's creamy gelato. My husband also usually places a few truffles from this Oakland store in my stocking each Christmas (and I end up eating at least one as part of my holiday breakfast). Made with single-origin chocolate of Grand Cru quality from Venezuela or Ecuador, these truffles have an elegant chocolate taste that if full of nuance. Each is also hand sculpted so they are quite pretty.\u003c/p>\n\u003cp>In addition to its full range of truffles, Michael Mischer Chocolates is also offering \u003ca href=\"http://michaelmischerchocolates.com/content/collection/holiday_collection\">three holiday flavors:\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Gingerbread Caramel -- made with a spice blend that tastes like a gingerbread cookie\u003c/li>\n\u003cli>Advocaat -- made with a Dutch egg liqueur\u003c/li>\n\u003cli>Mint Marshmallow -- filled with a homemade marshmallow flavored with mint oil\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Michael Mischer Chocolates at Mr. Mischer's store on Grand Avenue in Oakland, at Cocoa Bella, Fog City News, or Bi-Rite Market. You can also purchase directly through emailing the company (through their web site) or calling the store directly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\nA long-time local favorite, \u003ca href=\"http://www.flickr.com/photos/bayareabites/4897262012/in/set-72157624611232071/\">Chuck (Charles) Siegel\u003c/a> has been making local truffles in San Francisco since 1987. Beautifully crafted, with both sculpted shapes and etched drawings, Charles Chocolates offers various assortments and selections that are perfect for a holiday gift.\u003c/p>\n\u003cp>This year Charles Chocolates is offering a:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/boxed-chocolates/winter-collection.html\">Winter Collection \u003c/a>Collection -- Fleur de Sel Caramels with images of snowflakes and raindrops decorating the top of each\u003c/li>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/edible-chocolate-boxes/holiday-edible-chocolate-box.html\">Holiday Collection Edible Chocolate Box\u003c/a> -- an assortment of their most popular confections set in an edible chocolate box\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Charles Chocolates online, at their \u003ca href=\"http://www.charleschocolates.com/location-and-hours\">flagship Westfield Shopping Center store\u003c/a>, and at various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods \u003c/a>locations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19841\" title=\"xocolate buddha\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\" alt=\"xocolate buddha\" width=\"300\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://thexocolatebar.com/\">The Xocolate Bar\u003c/a>\u003cbr>\nLocated in North Berkeley, Xocolate Bar creates both classic and vegan artisanal chocolates amd truffles using organic, seasonal and local ingredients whenever possible. With new flavors presented weekly, they make sure that at least half their selection is vegan.\u003c/p>\n\u003cp>Some holiday flavors include:\u003c/p>\n\u003cul>\n\u003cli> Gingerbread Truffle -- made with black currents\u003c/li>\n\u003cli> The Salted Chile Makeout Truffle -- made with chai and maca root (an aphrodisiac)\u003c/li>\n\u003cli> The Tamarind Mango Agave -– their most popular vegan option\u003c/li>\n\u003c/ul>\n\u003cp>The Xocolate Bar is also offering a Community Supported Chocolate program where can sign up to pick up a monthly box of handmade chocolates at a designated neighborhood location. Each box will contain handmade chocolates made with seasonal, sustainable and/or organic ingredients.\u003c/p>\n\u003cp>You can purchase Xocolate Bar confections at their store in North Berkeley, or \u003ca href=\"http://thexocolatebar.com/shop.aspx\">on their site through Foodoro\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.barloventochocolates.com/\">Barolovento Chocolates\u003c/a>\u003cbr>\nPeter Bryden started making chocolates after tasting the dried cherry of his dreams from Smit Ranch. He imagined the moist plump fruit encased in chocolate and it was so good, he started Barolovento Chocolates to sell them. Barolovento now sells many different types of chocolates using single-source Venezuelan chocolate at Bay Area farmers' markets. This holiday season Peter has a few specialty items available in addition to his normal selection of shaped chocolates and truffles.\u003c/p>\n\u003cul>\n\u003cli>Chocolate-covered Almonds (from EGB farms, these are panned in chocolate for even coating and sold in tubes)\u003c/li>\n\u003cli>Holiday truffles (flavors include gingerbread, Fresh Mint (made by infusing cream with fresh spearmint)\u003c/li>\n\u003cli>Meyer Lemon Zest truffles (which are created using fresh local Meyer lemons); and Kirsch Liqueur truffles.\u003c/li>\n\u003c/ul>\n\u003cp>Barolovento Chocolates accepts \u003ca href=\"mailto:barloventochocolat@pacbell.net\">email\u003c/a> and phone orders by calling (510) 238-8787. You can also purchase their chocolates at the following \u003ca href=\"http://www.barloventochocolates.com/farmers_market.html\">farmers' markets\u003c/a>: Marin Civic Center, Grand Lake in Oakland, and Palo Alto. The Pasta Shop in \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">Rockridge\u003c/a> and \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">Berkeley\u003c/a> also sells their fleur de sel caramels and small logo bars with sea salt.\u003c/p>\n\u003cp>Because Christmas falls on a Saturday this year, Barolovento Chocolates is opening their kitchen for sales December 20 - 24 from 9am-4pm. Stop by at 638 2nd street Oakland to pick up some holiday treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\">\u003cimg class=\"alignnone size-full wp-image-19885\" title=\"alegio\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\" alt=\"alegio\" width=\"453\" height=\"187\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>\u003cbr>\nLocated in Berkeley's Gourmet Ghetto, Alegio makes classic French truffles and chocolates. Panos Panagos, a very charming Frenchman, and Robbin Everson, the talented chef, work together to bring hand-crafted truffles made on site to their little neck of the Bay Area. Alegio also sells truffles by \u003ca href=\"http://www.alegio.com/er-rovira.html\">Enric Rovira's\u003c/a> and Claudio Corallo. Vegan and organic confections are available and all chocolate used is fair trade.\u003c/p>\n\u003cp>A few truffles worth checking out for the holiday season are the:\u003c/p>\n\u003cul>\n\u003cli> Sea Salt Caramel Truffle -- a consistent best seller\u003c/li>\n\u003cli>Habanera -- which has won a few awards\u003c/li>\n\u003cli>Grapefruit Caramel\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Alegio chocolates can be purchased \u003ca href=\"http://www.alegio.com/order.html\">online\u003c/a> or at their store at 1511 Shattuck Avenue, Berkeley\u003c/p>\n\n",
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"excerpt": "It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many using organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.",
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"description": "It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many using organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's no secret that the Bay Area has a bounty of food artisans and purveyors. But did you know that we also have no shortage of innovative premium chocolatiers? From small shops like \u003ca href=\"http://www.socolachocolates.com/\">Sôcôla\u003c/a>, \u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a> and \u003ca href=\"http://www.cocodelice.com/\">Coco Delice\u003c/a> to larger and more established San Francisco companies like \u003ca href=\"http://www.recchiuti.com/\">Recchiuti\u003c/a> and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>; the Bay Area abounds with locally-made, hand-crafted truffles and chocolates for every taste and preference.\u003c/p>\n\u003cp>It's not surprising that our home-grown chocolate shops all seem to use the highest quality ingredients, with many utilizing organic local creams and butters alongside fruits and nuts purchased from nearby farmers. And, as all truffles should be, these confections are also made with trained and sure hands, often artistically sculpted or topped with elegant etchings. Overall, the chocolates and truffles produced locally use the finest ingredients, are superbly made and are lovely to look at.\u003c/p>\n\u003cp>So if you're shopping for a little chocolate indulgence this holiday season, keep it local. You won't be disappointed.\u003c/p>\n\u003cp>Following are my top-ten picks for local holiday chocolates.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19888\" class=\"wp-caption alignnone\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\">\u003cimg class=\"size-full wp-image-19888\" title=\"socola\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/socola2.jpg\" alt=\"socola\" width=\"400\" height=\"266\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo credit: Emiko Taki\u003c/figcaption>\u003c/figure>\n\u003cp>\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.socolachocolates.com/\">Sôcôla\u003c/a>\u003cbr>\nAnd if you're in the mood for some familial holiday warmth this season, Sôcôla offers a hearty dose. Susan and Wendy Lieu are two charismatic local sisters who live and breath chocolate. And just to keep their product really local, these sisters purposely use other Bay Area family-owned products to make each handmade truffle, including organic \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a> products and \u003ca href=\"http://www.guittard.com/\">E. Guittard\u003c/a> chocolate.\u003c/p>\n\u003cp>This holiday season Sôcôla is showcasing four special treats in their \u003ca href=\"http://socolachocolatier.foodoro.com/store/products/by-the-fireside-holiday-collection\">By the Fireside Holiday 2010 collection\u003c/a>:\u003c/p>\n\u003cul>\n\u003cli> Chai Baba Chai -- an exotic blend of Assam tea with cardamom, cloves, black peppercorn and cinnamon\u003c/li>\n\u003cli> Hazelnut Praline -- sort of a refined Nutella\u003c/li>\n\u003cli> Hot in Hia -- a delicate champagne truffle made in honor of the Lieu sisters' grandmother Hia\u003c/li>\n\u003cli> Pumpkin Burnt Caramel -- a blend of holiday pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.socolachocolates.com/index2.php\">You can buy Sôcôla online or at various locations\u003c/a>, including:\u003cbr>\n\u003cstrong>San Francisco:\u003c/strong> \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> Potrero Hills and SOMA;\u003cbr>\n\u003cstrong>East Bay:\u003c/strong> \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">The Pasta Shop\u003c/a>; \u003ca href=\"http://www.markethallfoods.com/?gclid=CKusyJDY7KUCFQqAgwodMngJog\">Market Hall\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\">\u003cimg class=\"alignnone size-full wp-image-19839\" title=\"coco delice holiday cube\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/coco-delice-holiday-cube_pic.jpg\" alt=\"coco delice holiday cube\" width=\"266\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.cocodelice.com/\">Coco Délice Fine Chocolates\u003c/a>\u003cbr>\nIf you're in the mood for a truly French-style traditional truffle -– chocolate filled with ganache that is hand-rolled and finished with cocoa powder -– you'll want to seek out Coco Délice. In addition to making extraordinary chocolate, this Emeryville company also works to find a balance between business and environmental conservation. Dedicated to using local ingredients, Coco Délice uses fruit and nuts from Bay Area farmers in their ganaches, cream from Berkeley Farms, and wine from the Sonoma Valley in their Wine & Spirits collection.\u003c/p>\n\u003cp>I spoke with Chef Dennis, who says his favorite holiday treats this year are:\u003c/p>\n\u003cul>\n\u003cli> Bittersweet \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/cognac-truffles-5-5oz/\">Cognac\u003c/a> and \u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/bourbon-pecan-truffles/\">Bourbon Pecan Truffles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cocodelice.com/products-page/seasonal-favorites/peppermint-bark/\">Peppermint Bark\u003c/a> -- made with dark and white chocolate, peppermint oil, candy and cocoa (which is sold exclusively at \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's Market\u003c/a>)\u003c/li>\n\u003cli> The \u003ca href=\"http://www.cocodelice.com/products-page/assorted-gift-boxes/coco-holiday-cube/\">Holiday Cube\u003c/a> assorted gift box that contains hand-rolled truffles, caramelized chocolate covered almonds, and set of dark chocolate disks with cocoa nubs\u003c/li>\n\u003c/ul>\n\u003cp>Coco Délice can be purchased \u003ca href=\"http://www.cocodelice.com/\">online\u003c/a> or at \u003ca href=\"http://www.cocodelice.com/locations-events\">various Bay Area locations\u003c/a>, including many \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a> stores.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>\u003cbr>\nTCHO is making its own batch of high-quality chocolates this year. Always fair trade and always first-rate, TCHO offers various holiday gifts for the obsessive chocolate lover and/or baker in your life. A few holiday offerings are:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/featured/holiday-12-bar-sampler.html\">Holiday gift boxes wrapped in designs by Dutch graphic artist Max Kisman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-drinks/drinking-chocolate.html\">Hot and Cold Drinking Chocolate\u003c/a> -- which is made to be prepared as a thick and luscious European-style drink\u003c/li>\n\u003cli>\u003ca href=\"http://www.tcho.com/store/tcho-a-day/tcho-a-day-60.html\">TCHO-a-Day\u003c/a> -- a no-nonsense container filled with lovely little chocolate bars\u003c/li>\n\u003c/ul>\n\u003cp>TCHO is available for purchase online, at their \u003ca href=\"http://www.tcho.com/where-to-buy/tour\">factory store\u003c/a> in San Francisco (where you can also take a tour), and at \u003ca href=\"http://www.tcho.com/where-to-buy/store-locator-list\">various Bay Area locations\u003c/a> including: \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and \u003ca href=\"http://www.realfoodco.com/\">Real Foods\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19840\" title=\"recchiutti holiday truffles\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/recchiutti-holiday-truffles1.jpg\" alt=\"recchiutti holiday truffles\" width=\"252\" height=\"252\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.recchiuti.com/\">Recchiuti Confections\u003c/a>\u003cbr>\nOne of my longtime favorite chocolate companies, I have always relied on Recchiuti during the holiday season. The elegant etchings and drawings on their truffles are the first clue to how exquisite these confections really are. Yet as often happens with a favorite restaurant, I think I've gotten stuck in a rut with their truffle menu. So instead of getting my tried and true Fleur de Sel Caramels or Peanut Butter Pucks this year, I think I'll try some of their seasonal selections:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/268.html?area=01\">Caramels to the Third Power\u003c/a> -- salted caramel, butterscotch salted caramel, and chocolate caramel\u003c/li>\n\u003cli>\u003ca href=\"http://www.recchiuti.com/237.html\">Peppermint Thins\u003c/a> -- a spin-off of Junior Mints, these peppermint thins are made with organic peppermint leaves from the Willamette valley and peppermint oil\u003c/li>\n\u003cli>Pairing Boxes (four types of chocolates created specifically to pair with with \u003ca href=\"http://www.recchiuti.com/267.html\">whiskey\u003c/a>, \u003ca href=\"http://www.recchiuti.com/240.html?area=01\">wine\u003c/a>, \u003ca href=\"http://www.recchiuti.com/263.html?area=01\">beer\u003c/a> and \u003ca href=\"http://www.recchiuti.com/274.html\">spirits\u003c/a> for your holiday celebrations\u003c/li>\n\u003c/ul>\n\u003cp>Recchiuti is available for purchase \u003ca href=\"http://www.recchiuti.com/index.html\">online\u003c/a>, at their \u003ca href=\"http://www.recchiuti.com/our_store.html\">Ferry Building store\u003c/a>, and at \u003ca href=\"http://www.recchiuti.com/retail_partners.html\">various Bay Area locations\u003c/a> including:\u003cbr>\n\u003ca href=\"http://www.andronicos.com/turkey/index.php\">Andronico's\u003c/a>, \u003ca href=\"http://www.draegers.com/\">Draeger's\u003c/a>,\u003ca href=\"http://biritemarket.com/\"> Bi-Rite Market\u003c/a>, \u003ca href=\"http://www.rainbowgrocery.coop/\">Rainbow Grocery\u003c/a>, and \u003ca href=\"http://www.villagemkt.com/\">Village Market\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chocolatierblue.com/\">Chocolatier Blue\u003c/a>\u003cbr>\nTrained in the intricacies of French chocolate making, Chris Blue is dedicated to making French-inspired chocolate truffles at a local level. With an emphasis on classical truffle-making, Chocolatier Blue uses Domori and Amedei chocolate, Five-Star organic butter, and seasonal fruits from the Berkeley Farmer's Market.\u003c/p>\n\u003cp>Chris Blue has come up with a few holiday flavors this year using various flavors, including \u003ca href=\"http://www.chocolatierblue.com/chocolates.aspx\">gingerbread; sugar cookie; eggnog; rum-soaked currents; and holiday spices\u003c/a>.\u003c/p>\n\u003cp>You can purchase Chocolatier Blue truffles \u003ca href=\"http://www.chocolatierblue.com/\">online\u003c/a>, at their \u003ca href=\"http://www.chocolatierblue.com/location.aspx\">stores in Berkeley and Mill Valley\u003c/a>, or at \u003ca href=\"http://www.paliodasti.com/\">Palio D’Asti\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://michaelmischerchocolates.com/\">Michael Mischer Chocolates\u003c/a>\u003cbr>\nI have a soft spot in my heart for Michael Mischer Chocolates as my family and I like to walk there on hot summer nights for cups of Mr. Mischer's creamy gelato. My husband also usually places a few truffles from this Oakland store in my stocking each Christmas (and I end up eating at least one as part of my holiday breakfast). Made with single-origin chocolate of Grand Cru quality from Venezuela or Ecuador, these truffles have an elegant chocolate taste that if full of nuance. Each is also hand sculpted so they are quite pretty.\u003c/p>\n\u003cp>In addition to its full range of truffles, Michael Mischer Chocolates is also offering \u003ca href=\"http://michaelmischerchocolates.com/content/collection/holiday_collection\">three holiday flavors:\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Gingerbread Caramel -- made with a spice blend that tastes like a gingerbread cookie\u003c/li>\n\u003cli>Advocaat -- made with a Dutch egg liqueur\u003c/li>\n\u003cli>Mint Marshmallow -- filled with a homemade marshmallow flavored with mint oil\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Michael Mischer Chocolates at Mr. Mischer's store on Grand Avenue in Oakland, at Cocoa Bella, Fog City News, or Bi-Rite Market. You can also purchase directly through emailing the company (through their web site) or calling the store directly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>\u003cbr>\nA long-time local favorite, \u003ca href=\"http://www.flickr.com/photos/bayareabites/4897262012/in/set-72157624611232071/\">Chuck (Charles) Siegel\u003c/a> has been making local truffles in San Francisco since 1987. Beautifully crafted, with both sculpted shapes and etched drawings, Charles Chocolates offers various assortments and selections that are perfect for a holiday gift.\u003c/p>\n\u003cp>This year Charles Chocolates is offering a:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/boxed-chocolates/winter-collection.html\">Winter Collection \u003c/a>Collection -- Fleur de Sel Caramels with images of snowflakes and raindrops decorating the top of each\u003c/li>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/online-store/edible-chocolate-boxes/holiday-edible-chocolate-box.html\">Holiday Collection Edible Chocolate Box\u003c/a> -- an assortment of their most popular confections set in an edible chocolate box\u003c/li>\n\u003c/ul>\n\u003cp>You can purchase Charles Chocolates online, at their \u003ca href=\"http://www.charleschocolates.com/location-and-hours\">flagship Westfield Shopping Center store\u003c/a>, and at various \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods \u003c/a>locations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\">\u003cimg class=\"alignnone size-full wp-image-19841\" title=\"xocolate buddha\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/xocolate-buddha1.jpg\" alt=\"xocolate buddha\" width=\"300\" height=\"400\">\u003c/a>\u003cbr>\n\u003ca href=\"http://thexocolatebar.com/\">The Xocolate Bar\u003c/a>\u003cbr>\nLocated in North Berkeley, Xocolate Bar creates both classic and vegan artisanal chocolates amd truffles using organic, seasonal and local ingredients whenever possible. With new flavors presented weekly, they make sure that at least half their selection is vegan.\u003c/p>\n\u003cp>Some holiday flavors include:\u003c/p>\n\u003cul>\n\u003cli> Gingerbread Truffle -- made with black currents\u003c/li>\n\u003cli> The Salted Chile Makeout Truffle -- made with chai and maca root (an aphrodisiac)\u003c/li>\n\u003cli> The Tamarind Mango Agave -– their most popular vegan option\u003c/li>\n\u003c/ul>\n\u003cp>The Xocolate Bar is also offering a Community Supported Chocolate program where can sign up to pick up a monthly box of handmade chocolates at a designated neighborhood location. Each box will contain handmade chocolates made with seasonal, sustainable and/or organic ingredients.\u003c/p>\n\u003cp>You can purchase Xocolate Bar confections at their store in North Berkeley, or \u003ca href=\"http://thexocolatebar.com/shop.aspx\">on their site through Foodoro\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.barloventochocolates.com/\">Barolovento Chocolates\u003c/a>\u003cbr>\nPeter Bryden started making chocolates after tasting the dried cherry of his dreams from Smit Ranch. He imagined the moist plump fruit encased in chocolate and it was so good, he started Barolovento Chocolates to sell them. Barolovento now sells many different types of chocolates using single-source Venezuelan chocolate at Bay Area farmers' markets. This holiday season Peter has a few specialty items available in addition to his normal selection of shaped chocolates and truffles.\u003c/p>\n\u003cul>\n\u003cli>Chocolate-covered Almonds (from EGB farms, these are panned in chocolate for even coating and sold in tubes)\u003c/li>\n\u003cli>Holiday truffles (flavors include gingerbread, Fresh Mint (made by infusing cream with fresh spearmint)\u003c/li>\n\u003cli>Meyer Lemon Zest truffles (which are created using fresh local Meyer lemons); and Kirsch Liqueur truffles.\u003c/li>\n\u003c/ul>\n\u003cp>Barolovento Chocolates accepts \u003ca href=\"mailto:barloventochocolat@pacbell.net\">email\u003c/a> and phone orders by calling (510) 238-8787. You can also purchase their chocolates at the following \u003ca href=\"http://www.barloventochocolates.com/farmers_market.html\">farmers' markets\u003c/a>: Marin Civic Center, Grand Lake in Oakland, and Palo Alto. The Pasta Shop in \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/fourth-street-pasta-shop\">Rockridge\u003c/a> and \u003ca href=\"http://www.fourthstreetshop.com/pages/pasta_shop.html\">Berkeley\u003c/a> also sells their fleur de sel caramels and small logo bars with sea salt.\u003c/p>\n\u003cp>Because Christmas falls on a Saturday this year, Barolovento Chocolates is opening their kitchen for sales December 20 - 24 from 9am-4pm. Stop by at 638 2nd street Oakland to pick up some holiday treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\">\u003cimg class=\"alignnone size-full wp-image-19885\" title=\"alegio\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/alegio.jpg\" alt=\"alegio\" width=\"453\" height=\"187\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>\u003cbr>\nLocated in Berkeley's Gourmet Ghetto, Alegio makes classic French truffles and chocolates. Panos Panagos, a very charming Frenchman, and Robbin Everson, the talented chef, work together to bring hand-crafted truffles made on site to their little neck of the Bay Area. Alegio also sells truffles by \u003ca href=\"http://www.alegio.com/er-rovira.html\">Enric Rovira's\u003c/a> and Claudio Corallo. Vegan and organic confections are available and all chocolate used is fair trade.\u003c/p>\n\u003cp>A few truffles worth checking out for the holiday season are the:\u003c/p>\n\u003cul>\n\u003cli> Sea Salt Caramel Truffle -- a consistent best seller\u003c/li>\n\u003cli>Habanera -- which has won a few awards\u003c/li>\n\u003cli>Grapefruit Caramel\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Alegio chocolates can be purchased \u003ca href=\"http://www.alegio.com/order.html\">online\u003c/a> or at their store at 1511 Shattuck Avenue, Berkeley\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Mission Pie's Karen Heisler and Krystin Rubin ",
"title": "Food Secrets of Mission Pie's Karen Heisler and Krystin Rubin ",
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"content": "\u003cp>\u003ca href=\"http://missionpie.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/mission-pie500.jpg\" alt=\"Mission Pie - Karen Heisler and Krystin Rubin\" title=\"Mission Pie - Karen Heisler and Krystin Rubin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-19678\">\u003c/a>\u003cbr>\n\u003cem>Mission Pie's Karen Heisler and Krystin Rubin. Photo by Todd Lappin of Telstar Logistics\u003c/em>\u003c/p>\n\u003cp>Karen Heisler and Krystin Rubin first worked together to start \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, which is a for-profit business that serves sustainable food including sweet and savory pie. The two met a few months before Mission Pie opened in its original, smaller location. Rubin was finished with a farm apprenticeship and looking for work. Friends kept emailing Rubin the craigslist posting for a Mission Pie manager, so she decided \"what the hell\" and decided to apply.\u003c/p>\n\u003cp>Heisler is also a co-founder of \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a> in Pescadero, which is a non-profit sustainable farming parcel. Pie Ranch is one of the ingredient sources to Mission Pie. Heisler is an original Mission Pie partner, and Rubin eventually joined her. Rubin said the two, \"live upstairs, on the top floor,\" of the building that houses Mission Pie. Here are Rubin & Heisler's picks for Bay Area food spots. \u003c/p>\n\u003cp>\u003cstrong>LOCAL FAVORITE SPOTS\u003c/strong>\u003cbr>\n\u003cstrong>Rubin:\u003c/strong> \"I am a creature of habit. I think that comes from being a baker.\" Both describe \u003ca href=\"http://www.oldjerusalemsf.com/\">Middle Eastern Old Jerusalem Restaurant\u003c/a> as a regular eating spot, and \u003cstrong>Heisler\u003c/strong> said it’s \"the OJ,\" and that \"I feel so blessed 'Wow, this is on our block.'\" She is a fan of the OJ's cucumber salad, which is not on the current menu. \u003c/p>\n\u003cp>\u003cstrong>Rubin:\u003c/strong> \"For a treat, I love \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. I love to sit at the bar. The bartenders are friendly and wonderful. I like to have a cocktail and a couple of dishes.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"For a nice romantic dinner with Krystin, it's hard to match the quality of friendly intimacy of the bar at Range. I've never sat anywhere but the bar. The food is consistently excellent, and it's a place that I change my clothes for.\"\u003c/p>\n\u003cp>Rubin likes \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> for \"special occasion, Aunt and Uncle are visiting visits. Martinis and oysters, a Caesar salad.\"\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"\u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz\u003c/a> is one of my favorites for a few reasons. I love their savory crepes. I'll get a caramelized onion crepe, and big organic salad with cheese. It's really a wonderful place to share a salad. The aesthetic is in the most positive way a throwback… the hand cut wood bar. It feels to me like the place has a design that really touches my heart. It's so evident that they have a community of ownership and workership and are committed to a sort of functionally sustainable workplace model. It's compelling because it's so lasting. Krystin and I go there for lunch and dinner, and it's a favorite to go with my daughter,\" who is twenty-three.\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"Sometimes I go out to the \u003ca href=\"http://www.yelp.com/biz/latin-american-club-san-francisco\">Latin American Club\u003c/a>, early. If you can get that front window table….\"\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003cbr>\nRubin said that the recently launched \u003ca href=\"http://www.missioncommunitymarket.org/\">Mission Community Market\u003c/a>, \"has turned into the main place I get produce. It's nice to engage (there). We get stuff for (Mission Pie), twenty flats of berries.\" \u003cstrong>Heisler:\u003c/strong> \"It's interesting to see it evolve, and feels important to go there. The producers are (of) super high quality.\" \u003c/p>\n\u003cp>Both also go to \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a> regularly, and Heisler said she is \"a Rainbow loyalist all the way back to 16th Street.\"\u003c/p>\n\u003cp>Nearby \u003ca href=\"http://www.yelp.com/biz/semiramis-imports-san-francisco\">Semirami's\u003c/a> is a favorite of both, \"for olives and things like that,\" said Rubin. \u003c/p>\n\u003cp>You may spot Rubin reading the papers in front of \u003ca href=\"http://www.yelp.com/biz/valencia-whole-foods-san-francisco-2\">Valencia Whole Foods\u003c/a>. \"It's a nice sunny spot. I read the Sunday Times, and get a kombucha.\"\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"I love going to the \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Market\u003c/a> and rarely have the opportunity anymore. We both work on Saturday.\" The two did get to recently go the weekend after Thanksgiving, when Mission Pie was briefly closed. \u003c/p>\n\u003cp>\u003cstrong>CHICKEN\u003c/strong>\u003cbr>\n\u003cstrong>Heisler:\u003c/strong> \"We have friends who started a farm: \u003ca href=\"http://www.dinnerbellfarm.com/Poultry.html\">Dinner Bell Farm\u003c/a>.\" Mission Pie is a pick up spot for their chickens. Heisler described the Dinner Bell Farm birds as \"so wonderful. The birds are delicious. There is a Hungarian chicken that has dense tasting meat, with a thin skin. It makes me think of my heritage.\"\u003c/p>\n\u003cp>According to their \u003ca href=\"http://twitter.com/missionpie\">Twitter feed\u003c/a>, there's a chance of spotting the Mission Pie crew at this Friday's \u003ca href=\"http://www.lacocinasf.org/la-cocina-gift-fair-december-10th-4pm-9pm/\">La Cocina Gift Fair\u003c/a>, held at the nearby Mission Cultural Community Center for Latino Arts. Or go straight to the source, and see Heisler and Rubin in action at \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/walnutapplepies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/walnutapplepies500.jpg\" alt=\"apple and walnut pies\" title=\"apple and walnut pies\" width=\"500\" height=\"751\" class=\"alignnone size-full wp-image-19681\">\u003c/a>\u003cbr>\n\u003cem>Apple and walnut pies. Photo by Travis E. Smith\u003c/em>\u003c/p>\n\n",
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"excerpt": "Karen Heisler and Krystin Rubin first worked together to start Mission Pie, which is a for-profit business that serves sustainable food including sweet and savory pie. Heisler is also a co-founder of Pie Ranch in Pescadero, which is a non-profit sustainable farming parcel. Pie Ranch is one of the ingredient sources to Mission Pie. Here are Rubin & Heisler’s picks for Bay Area food spots. ",
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"description": "Karen Heisler and Krystin Rubin first worked together to start Mission Pie, which is a for-profit business that serves sustainable food including sweet and savory pie. Heisler is also a co-founder of Pie Ranch in Pescadero, which is a non-profit sustainable farming parcel. Pie Ranch is one of the ingredient sources to Mission Pie. Here are Rubin & Heisler’s picks for Bay Area food spots. ",
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"headline": "Food Secrets of Mission Pie's Karen Heisler and Krystin Rubin ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://missionpie.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/mission-pie500.jpg\" alt=\"Mission Pie - Karen Heisler and Krystin Rubin\" title=\"Mission Pie - Karen Heisler and Krystin Rubin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-19678\">\u003c/a>\u003cbr>\n\u003cem>Mission Pie's Karen Heisler and Krystin Rubin. Photo by Todd Lappin of Telstar Logistics\u003c/em>\u003c/p>\n\u003cp>Karen Heisler and Krystin Rubin first worked together to start \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, which is a for-profit business that serves sustainable food including sweet and savory pie. The two met a few months before Mission Pie opened in its original, smaller location. Rubin was finished with a farm apprenticeship and looking for work. Friends kept emailing Rubin the craigslist posting for a Mission Pie manager, so she decided \"what the hell\" and decided to apply.\u003c/p>\n\u003cp>Heisler is also a co-founder of \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a> in Pescadero, which is a non-profit sustainable farming parcel. Pie Ranch is one of the ingredient sources to Mission Pie. Heisler is an original Mission Pie partner, and Rubin eventually joined her. Rubin said the two, \"live upstairs, on the top floor,\" of the building that houses Mission Pie. Here are Rubin & Heisler's picks for Bay Area food spots. \u003c/p>\n\u003cp>\u003cstrong>LOCAL FAVORITE SPOTS\u003c/strong>\u003cbr>\n\u003cstrong>Rubin:\u003c/strong> \"I am a creature of habit. I think that comes from being a baker.\" Both describe \u003ca href=\"http://www.oldjerusalemsf.com/\">Middle Eastern Old Jerusalem Restaurant\u003c/a> as a regular eating spot, and \u003cstrong>Heisler\u003c/strong> said it’s \"the OJ,\" and that \"I feel so blessed 'Wow, this is on our block.'\" She is a fan of the OJ's cucumber salad, which is not on the current menu. \u003c/p>\n\u003cp>\u003cstrong>Rubin:\u003c/strong> \"For a treat, I love \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>. I love to sit at the bar. The bartenders are friendly and wonderful. I like to have a cocktail and a couple of dishes.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"For a nice romantic dinner with Krystin, it's hard to match the quality of friendly intimacy of the bar at Range. I've never sat anywhere but the bar. The food is consistently excellent, and it's a place that I change my clothes for.\"\u003c/p>\n\u003cp>Rubin likes \u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a> for \"special occasion, Aunt and Uncle are visiting visits. Martinis and oysters, a Caesar salad.\"\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"\u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz\u003c/a> is one of my favorites for a few reasons. I love their savory crepes. I'll get a caramelized onion crepe, and big organic salad with cheese. It's really a wonderful place to share a salad. The aesthetic is in the most positive way a throwback… the hand cut wood bar. It feels to me like the place has a design that really touches my heart. It's so evident that they have a community of ownership and workership and are committed to a sort of functionally sustainable workplace model. It's compelling because it's so lasting. Krystin and I go there for lunch and dinner, and it's a favorite to go with my daughter,\" who is twenty-three.\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"Sometimes I go out to the \u003ca href=\"http://www.yelp.com/biz/latin-american-club-san-francisco\">Latin American Club\u003c/a>, early. If you can get that front window table….\"\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003cbr>\nRubin said that the recently launched \u003ca href=\"http://www.missioncommunitymarket.org/\">Mission Community Market\u003c/a>, \"has turned into the main place I get produce. It's nice to engage (there). We get stuff for (Mission Pie), twenty flats of berries.\" \u003cstrong>Heisler:\u003c/strong> \"It's interesting to see it evolve, and feels important to go there. The producers are (of) super high quality.\" \u003c/p>\n\u003cp>Both also go to \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a> regularly, and Heisler said she is \"a Rainbow loyalist all the way back to 16th Street.\"\u003c/p>\n\u003cp>Nearby \u003ca href=\"http://www.yelp.com/biz/semiramis-imports-san-francisco\">Semirami's\u003c/a> is a favorite of both, \"for olives and things like that,\" said Rubin. \u003c/p>\n\u003cp>You may spot Rubin reading the papers in front of \u003ca href=\"http://www.yelp.com/biz/valencia-whole-foods-san-francisco-2\">Valencia Whole Foods\u003c/a>. \"It's a nice sunny spot. I read the Sunday Times, and get a kombucha.\"\u003c/p>\n\u003cp>\u003cstrong>Heisler:\u003c/strong> \"I love going to the \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Market\u003c/a> and rarely have the opportunity anymore. We both work on Saturday.\" The two did get to recently go the weekend after Thanksgiving, when Mission Pie was briefly closed. \u003c/p>\n\u003cp>\u003cstrong>CHICKEN\u003c/strong>\u003cbr>\n\u003cstrong>Heisler:\u003c/strong> \"We have friends who started a farm: \u003ca href=\"http://www.dinnerbellfarm.com/Poultry.html\">Dinner Bell Farm\u003c/a>.\" Mission Pie is a pick up spot for their chickens. Heisler described the Dinner Bell Farm birds as \"so wonderful. The birds are delicious. There is a Hungarian chicken that has dense tasting meat, with a thin skin. It makes me think of my heritage.\"\u003c/p>\n\u003cp>According to their \u003ca href=\"http://twitter.com/missionpie\">Twitter feed\u003c/a>, there's a chance of spotting the Mission Pie crew at this Friday's \u003ca href=\"http://www.lacocinasf.org/la-cocina-gift-fair-december-10th-4pm-9pm/\">La Cocina Gift Fair\u003c/a>, held at the nearby Mission Cultural Community Center for Latino Arts. Or go straight to the source, and see Heisler and Rubin in action at \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/walnutapplepies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/walnutapplepies500.jpg\" alt=\"apple and walnut pies\" title=\"apple and walnut pies\" width=\"500\" height=\"751\" class=\"alignnone size-full wp-image-19681\">\u003c/a>\u003cbr>\n\u003cem>Apple and walnut pies. Photo by Travis E. Smith\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Best Bay Area Gluten-Free Pizzas",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\" alt=\"Gluten-Free Pizza\" title=\"Gluten-Free Pizza\" width=\"250\" height=\"374\" class=\"alignleft size-full wp-image-19316\">\u003c/a>\u003c/p>\n\u003cp>Pizza is probably America's favorite default dinner, but it's a dish that a lot of people take for granted. When the average person is hungry, it's easy to call a favorite delivery place or walk down to a local pizzeria to grab a slice. Pizza is cheap, portable, incredibly savory, and seems to have an eternal half-life when left on a unrefrigerated countertop. It makes sense that it claims the position as America's favorite food.\u003c/p>\n\u003cp>But what if you can't eat the primary component of pizza, the part on which all savory toppings rely -- the crust? For decades, gluten-free folk were out of luck. Aside from making any number of pizza-like concoctions at home, it was all but impossible to order for delivery or find a sit-down place where you could enjoy a pie with your friends. Pizza, as heartbreaking as it sounds, was off limits. Serious fail.\u003c/p>\n\u003cp>\u003cstrong>GLUTEN-FREE PIZZA PLACES AROUND THE BAY AREA\u003c/strong>\u003cbr>\nI know I keep saying how lucky we are to live in the Bay Area, where a huge variety of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\" title=\"Gluten-Free Bakeries\">gluten-free options are available to everyone\u003c/a>. We live in a place where, on a moment's notice, anyone with a gluten-free constitution can get an allergy-friendly baguette at a local bakery and cupcakes at the supermarkets. So what about pizza? Thankfully, we have many awesome pizzerias around the San Francisco Bay that serve up a dish so good, so dripping with ooey-gooey mozzarella and fresh pepperoni, that you've never miss regular, gluten-laden pizza again. Here are a few of my favorite places.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Moraga: Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n\u003ca href=\"http://penninis.com/\" title=\"Gluten-Free Pizza Moraga\">Pennini's Ristorante Italiano\u003c/a> is tucked away in the Rheem Valley area of Moraga, a town hidden on the south side of Highway 24, halfway between Oakland and Concord. I visited Pannini's with a friend who used to live nearby. He claimed to have found the best gluten-free pizza on the face of the planet, and me being the suspicious foodie that I am, I scoffed. That night we visited the restaurant, and I was shocked to find a pizza crust that rivaled most regular pizzas that I've eaten in my life. The soft, thin crust was filled with a perfectly stretchy mozzarella cheese and a ton of spicy pepperoni. Suffice it to say, this has become one of my favorite pizza places. Note: Last I heard they were planning on carrying gluten-free beer, though I can't say for sure if they sell it at the moment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n1375 Moraga Way, Suite D\u003cbr>\nMoraga, CA 94556\u003cbr>\n(925) 376-1515\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Oakland: Pizza Rustica\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.caferustica.com/pizzarustica/\" title=\"Gluten-Free Pizza Oakland\">Pizza Rustica\u003c/a> in Oakland is a favorite place of mine, mostly because they deliver gluten-free pizza right to my house. They use crusts made by Patti Furey Crane over at \u003ca href=\"http://www.mariposabaking.com\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>, another East Bay gluten-free business. While Rustica offers your standard pizza flavors -- margherita, meat lovers, and straight cheese -- you'll also find a delightfully creative selection of pizzas that you've probably never tried before:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Salsiccia:\u003c/strong> Fresh house-made Italian fennel sausage, garlic, house-made tomato sauce\u003c/li>\n\u003cli>\u003cstrong>Capricciosa:\u003c/strong> Smoked lean ham, marinated artichoke hearts, roasted garlic, Kalamata olives, Roma tomatoes\u003c/li>\n\u003cli>\u003cstrong>Hellenic:\u003c/strong> Tomatoes, roasted eggplant, Kalamata olives, feta and garlic\u003c/li>\n\u003cli>\u003cstrong>Carnivore:\u003c/strong> Molinari Pepperoni, house-made Italian fennel sausage, pancetta, spicy cajun sausage, garlic and tomato sauce\u003c/li>\n\u003c/ul>\n\u003cp>Really, how could you go wrong with toppings like that?\u003c/p>\n\u003cp>\u003cstrong>Pizza Rustica\u003c/strong>\u003cbr>\n5422 College Ave\u003cbr>\nOakland, CA 94618\u003cbr>\n(510) 654-1601\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>San Francisco: Eagle Pizzeria\u003c/strong>\u003cbr>\nIf you're in San Francisco and you're looking for a quaint little sit-down pizzeria, check out \u003ca href=\"http://www.yelp.com/biz/eagle-pizzeria-san-francisco\">Eagle Pizzeria\u003c/a> in the Sunset. A recent convert to the gluten-free army, the owners of Eagle are intent of offering some of the best gluten-free pizza in SF. With a solid lineup of toppings and a fanatical neighborhood following, Eagle Pizzeria is sure to sate that reptilian PIZZA-NOW urge that has become a huge part of American physiology.\u003c/p>\n\u003cp>\u003cstrong>Eagle Pizzeria\u003c/strong>\u003cbr>\n1712 Taraval Street\u003cbr>\nSan Francisco, CA 94116\u003cbr>\n(415) 566-3113\u003c/p>\n\u003chr>\n\u003cstrong>All Over: Amici's East Coast Pizzeria\u003c/strong>\u003cbr>\nBeing a fan of paper-thin crust on my pizza, I always missed dining at \u003ca href=\"http://www.amicis.com/\" title=\"Gluten-Free Pizza Bay Area\">Amici's Pizza\u003c/a> once I learned that I was unable to eat gluten. Then, last year, a friend informed me that they started making a gluten-free pizza that very closely resembled their regular pie. I jumped at the chance and headed down to their Menlo Park location that very night, and was stoked to find that indeed, their gluten-free pizza was just as good as the regular Amici's offerings I'd grown to love.\n\u003cp>With several locations throughout the Bay Area that span the South Bay, North Bay, East Bay, Peninsula, and San Francisco, there's no doubt that you live within a half-hour drive of one of their shops. While many of their locations already carry the gluten-free menu, some are still implementing the change -- so I recommend you call ahead of time to make sure your local Amici's can meet your dietary requirements.\u003c/p>\n\u003cp>\u003cstrong>Amici's East Coast Pizzeria Locations\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Cupertino\u003c/li>\n\u003cli>Danville\u003c/li>\n\u003cli>Dublin\u003c/li>\n\u003cli>Menlo Park\u003c/li>\n\u003cli>Mountain View\u003c/li>\n\u003cli>Redwood Shores\u003c/li>\n\u003cli>San Francisco\u003c/li>\n\u003cli>San Jose\u003c/li>\n\u003cli>San Mateo\u003c/li>\n\u003cli>San Rafael\u003c/li>\n\u003cli>Vacaville\u003c/li>\n\u003cli>\u003ca href=\"http://www.amicis.com/locations.asp\" title=\"Amici's Pizza Locations\">Complete list of Bay Area locations\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Make it at Home!\u003c/strong>\u003cbr>\nIf you're interested in making your own gluten-free pizza at home, locals will tell you that the best prepared pizza crusts come from \u003ca href=\"http://www.mariposabaking.com/products/breads/pizza.html\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>. They sell crusts frozen in packs of two, and they slip easily into a freezer for future nomming. Mariposa Baking also sells pizza by the slice for lunch, with a wide variety of exciting configurations that change by the day. If you're in Oakland and miss those days when you could just pop into a pizza place for a quick slice, I highly recommend stopping by -- and grabbing a handful of the bakery's other goodies, such as brownies, cupcakes, and coconut lemon bars. It's gluten-free heaven, I tell ya!\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/24/2010/11/gluten-free-pizza-small.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-pizza-small.jpg\" alt=\"Gluten-Free Pizza\" title=\"Gluten-Free Pizza\" width=\"250\" height=\"374\" class=\"alignleft size-full wp-image-19316\">\u003c/a>\u003c/p>\n\u003cp>Pizza is probably America's favorite default dinner, but it's a dish that a lot of people take for granted. When the average person is hungry, it's easy to call a favorite delivery place or walk down to a local pizzeria to grab a slice. Pizza is cheap, portable, incredibly savory, and seems to have an eternal half-life when left on a unrefrigerated countertop. It makes sense that it claims the position as America's favorite food.\u003c/p>\n\u003cp>But what if you can't eat the primary component of pizza, the part on which all savory toppings rely -- the crust? For decades, gluten-free folk were out of luck. Aside from making any number of pizza-like concoctions at home, it was all but impossible to order for delivery or find a sit-down place where you could enjoy a pie with your friends. Pizza, as heartbreaking as it sounds, was off limits. Serious fail.\u003c/p>\n\u003cp>\u003cstrong>GLUTEN-FREE PIZZA PLACES AROUND THE BAY AREA\u003c/strong>\u003cbr>\nI know I keep saying how lucky we are to live in the Bay Area, where a huge variety of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/\" title=\"Gluten-Free Bakeries\">gluten-free options are available to everyone\u003c/a>. We live in a place where, on a moment's notice, anyone with a gluten-free constitution can get an allergy-friendly baguette at a local bakery and cupcakes at the supermarkets. So what about pizza? Thankfully, we have many awesome pizzerias around the San Francisco Bay that serve up a dish so good, so dripping with ooey-gooey mozzarella and fresh pepperoni, that you've never miss regular, gluten-laden pizza again. Here are a few of my favorite places.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Moraga: Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n\u003ca href=\"http://penninis.com/\" title=\"Gluten-Free Pizza Moraga\">Pennini's Ristorante Italiano\u003c/a> is tucked away in the Rheem Valley area of Moraga, a town hidden on the south side of Highway 24, halfway between Oakland and Concord. I visited Pannini's with a friend who used to live nearby. He claimed to have found the best gluten-free pizza on the face of the planet, and me being the suspicious foodie that I am, I scoffed. That night we visited the restaurant, and I was shocked to find a pizza crust that rivaled most regular pizzas that I've eaten in my life. The soft, thin crust was filled with a perfectly stretchy mozzarella cheese and a ton of spicy pepperoni. Suffice it to say, this has become one of my favorite pizza places. Note: Last I heard they were planning on carrying gluten-free beer, though I can't say for sure if they sell it at the moment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Pennini's Ristorante Italiano\u003c/strong>\u003cbr>\n1375 Moraga Way, Suite D\u003cbr>\nMoraga, CA 94556\u003cbr>\n(925) 376-1515\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Oakland: Pizza Rustica\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.caferustica.com/pizzarustica/\" title=\"Gluten-Free Pizza Oakland\">Pizza Rustica\u003c/a> in Oakland is a favorite place of mine, mostly because they deliver gluten-free pizza right to my house. They use crusts made by Patti Furey Crane over at \u003ca href=\"http://www.mariposabaking.com\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>, another East Bay gluten-free business. While Rustica offers your standard pizza flavors -- margherita, meat lovers, and straight cheese -- you'll also find a delightfully creative selection of pizzas that you've probably never tried before:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Salsiccia:\u003c/strong> Fresh house-made Italian fennel sausage, garlic, house-made tomato sauce\u003c/li>\n\u003cli>\u003cstrong>Capricciosa:\u003c/strong> Smoked lean ham, marinated artichoke hearts, roasted garlic, Kalamata olives, Roma tomatoes\u003c/li>\n\u003cli>\u003cstrong>Hellenic:\u003c/strong> Tomatoes, roasted eggplant, Kalamata olives, feta and garlic\u003c/li>\n\u003cli>\u003cstrong>Carnivore:\u003c/strong> Molinari Pepperoni, house-made Italian fennel sausage, pancetta, spicy cajun sausage, garlic and tomato sauce\u003c/li>\n\u003c/ul>\n\u003cp>Really, how could you go wrong with toppings like that?\u003c/p>\n\u003cp>\u003cstrong>Pizza Rustica\u003c/strong>\u003cbr>\n5422 College Ave\u003cbr>\nOakland, CA 94618\u003cbr>\n(510) 654-1601\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>San Francisco: Eagle Pizzeria\u003c/strong>\u003cbr>\nIf you're in San Francisco and you're looking for a quaint little sit-down pizzeria, check out \u003ca href=\"http://www.yelp.com/biz/eagle-pizzeria-san-francisco\">Eagle Pizzeria\u003c/a> in the Sunset. A recent convert to the gluten-free army, the owners of Eagle are intent of offering some of the best gluten-free pizza in SF. With a solid lineup of toppings and a fanatical neighborhood following, Eagle Pizzeria is sure to sate that reptilian PIZZA-NOW urge that has become a huge part of American physiology.\u003c/p>\n\u003cp>\u003cstrong>Eagle Pizzeria\u003c/strong>\u003cbr>\n1712 Taraval Street\u003cbr>\nSan Francisco, CA 94116\u003cbr>\n(415) 566-3113\u003c/p>\n\u003chr>\n\u003cstrong>All Over: Amici's East Coast Pizzeria\u003c/strong>\u003cbr>\nBeing a fan of paper-thin crust on my pizza, I always missed dining at \u003ca href=\"http://www.amicis.com/\" title=\"Gluten-Free Pizza Bay Area\">Amici's Pizza\u003c/a> once I learned that I was unable to eat gluten. Then, last year, a friend informed me that they started making a gluten-free pizza that very closely resembled their regular pie. I jumped at the chance and headed down to their Menlo Park location that very night, and was stoked to find that indeed, their gluten-free pizza was just as good as the regular Amici's offerings I'd grown to love.\n\u003cp>With several locations throughout the Bay Area that span the South Bay, North Bay, East Bay, Peninsula, and San Francisco, there's no doubt that you live within a half-hour drive of one of their shops. While many of their locations already carry the gluten-free menu, some are still implementing the change -- so I recommend you call ahead of time to make sure your local Amici's can meet your dietary requirements.\u003c/p>\n\u003cp>\u003cstrong>Amici's East Coast Pizzeria Locations\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Cupertino\u003c/li>\n\u003cli>Danville\u003c/li>\n\u003cli>Dublin\u003c/li>\n\u003cli>Menlo Park\u003c/li>\n\u003cli>Mountain View\u003c/li>\n\u003cli>Redwood Shores\u003c/li>\n\u003cli>San Francisco\u003c/li>\n\u003cli>San Jose\u003c/li>\n\u003cli>San Mateo\u003c/li>\n\u003cli>San Rafael\u003c/li>\n\u003cli>Vacaville\u003c/li>\n\u003cli>\u003ca href=\"http://www.amicis.com/locations.asp\" title=\"Amici's Pizza Locations\">Complete list of Bay Area locations\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Make it at Home!\u003c/strong>\u003cbr>\nIf you're interested in making your own gluten-free pizza at home, locals will tell you that the best prepared pizza crusts come from \u003ca href=\"http://www.mariposabaking.com/products/breads/pizza.html\" title=\"gluten-free Pizza Crust\">Oakland's Mariposa Baking Company\u003c/a>. They sell crusts frozen in packs of two, and they slip easily into a freezer for future nomming. Mariposa Baking also sells pizza by the slice for lunch, with a wide variety of exciting configurations that change by the day. If you're in Oakland and miss those days when you could just pop into a pizza place for a quick slice, I highly recommend stopping by -- and grabbing a handful of the bakery's other goodies, such as brownies, cupcakes, and coconut lemon bars. It's gluten-free heaven, I tell ya!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shop Local: Pop-Up Holiday Gift Markets",
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"content": "\u003cp>\u003ca href=\"http://therealmercantile.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/real-merc500.jpg\" alt=\"Real Merchantile Wednesday Evenings in December\" title=\"Real Merchantile Wednesday Evenings in December\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-19421\">\u003c/a>\u003c/p>\n\u003cp>A \u003ca href=\"http://www.harryanddavid.com/gifts/store/gift____shop-gifts-by-type_fruit-of-the-month-club-gifts\">Fruit-of-the-Month Club\u003c/a> subscription? Some Williams-Sonoma \u003ca href=\"http://www.williams-sonoma.com/products/peppermint-bark/?cm_src=hero\">peppermint bark\u003c/a>? \u003c/p>\n\u003cp>Oh, if only your holiday shopping could be that easy! Irresistible as that minty bark may be, would any foodie worth her Maldon salt be caught wrapping something that anyone with a credit card could secure with a few clicks or a trip to the mall? \u003c/p>\n\u003cp>This year, as the vogue for food trucks, bike-delivered treats and pop-up markets continues to grow, contemporary cachet demands not the most expensive gifts but the most hyper-local, made on a micro-scale by moonlighting chefs or your enterprising, underemployed neighbors who know how to rock their chocolate-covered bacon (and their Twitter feeds). \u003c/p>\n\u003cp>While chefs like Daniel Patterson get \u003ca href=\"http://www.nytimes.com/2010/11/24/dining/24forage.html?_r=1&ref=dining\">bragging rights\u003c/a> from the obscurity of their foraged ingredients (reindeer lichen, anyone?), the holiday-hostess gift of choice this month will be something made by one guy in the Mission and sold only every other Wednesday in a warehouse off Cesar Chavez or San Pablo.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For many, the charm of these places lies in the opportunity for community chat. You can talk to the person who made what you're buying, probably that very morning, and find out that she used to play in your buddy's band, or that you both once worked in the same overpriced Union Street restaurant. And, of course, there's the here-today, DIY settings where the soundtrack's more likely to be The Pogue's \"Christmas in New York\" than syrupy carols crooned by Carrie Underwood. \u003c/p>\n\u003cp>\u003ca href=\"http://www.producetothepeople.org\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jamwlabels-producepeople.jpg\" alt=\"Produce to the People Jam. Photo by Lauren Anderson\" title=\"Produce to the People Jam. Photo by Lauren Anderson\" width=\"500\" height=\"283\" class=\"alignnone size-full wp-image-19514\">\u003c/a>\u003cbr>\n\u003cem>Produce to the People Jam. Photo by Lauren Anderson\u003c/em>\u003c/p>\n\u003cp>On Saturday, Dec. 4th, from noon-4pm, youth-training organization \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a> will be running a \u003ca href=\"http://www.facebook.com/event.php?eid=112099212188923&ref=mf\">foraged-fruit jam fundraiser\u003c/a> at \u003ca href=\"http:///www.missionpie.com\">Mission Pie\u003c/a>. For sale: quirky jams (plum with blue basil, apricot lavender, ginger pear butter) made from locally sourced fruit and herbs, hand-drawn fruit calenders, jam recipe cards, and more, plus you can chow down on some tasty pie while you're there.\u003c/p>\n\u003cp>Every Wednesday in December before Christmas, \u003ca href=\"http://therealmercantile.com/\">Real Mercantile\u003c/a> will be running a food gifts-and-crafts market at Chez Poulet, a San Francisco warehouse space on Cesar Chavez St. from 5-9pm. (Full disclosure: I have sold homemade jam at this market, and may be selling there again.) Organized by Nieves Rathbun, who will be selling her own line of body-care products, this market started with crafts and fashion, but has been adding more take-home food products lately, as well as on-site tasty treats for noshing. Featured vendors include Underground Preserves, \u003ca href=\"https://twitter.com/CocoTutti\">Cocotutti\u003c/a>, \u003ca href=\"https://twitter.com/CitySmokeHouse\">City Smoke House\u003c/a>, Mo Foods, \u003ca href=\"https://twitter.com/boffocart\">Boffo Food Cart\u003c/a>, and more. \u003c/p>\n\u003cp>On Wed., Dec. 8th and Wed., Dec. 22nd from 5-7pm, Oakland's chef-run \u003ca href=\"http://www.popupgeneralstore.com\">Pop-Up General Store\u003c/a> will return with its usual elegant (and pricey) eats from a long list of local chefs and artisans. (Pre-ordering online several days ahead is encouraged, since quantities are limited.) They'll also be including some non-food (but food-related) gift items, like handmade dishware by Diana Fayt, hand-sewn market bags, a seasonal-produce calender by Pie Bird Press, and a new addition, the Pop-Up Bookshelf, with signed copies of books by local authors such as Novella Carpenter, Alice Waters, and Vanessa Barrington. \u003c/p>\n\u003cp>On Friday, Dec. 10th from 4-9pm, \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> will be holding its 2nd annual \u003ca href=\"http://www.facebook.com/pages/La-Cocina/116932563046?v=app_2344061033#!/event.php?eid=160831607282709&index=1\">Gift Fair\u003c/a> at the Mission Cultural Center for Latino Arts in San Francisco. On offer: well-packaged sweet and savory delights from the many small food businesses that use La Cocina's spacious kitchens-for-hire. And there'll be on-site gift wrapping!\u003c/p>\n\u003cp>The church-basement tradition of holiday markets gets a hipster makeover at St. Gregory's this season, with the advent of the \u003ca href=\"http://www.facebook.com/pages/New-Taste-Marketplace/164254100266680\">New Taste Marketplace\u003c/a> at 500 DeHaro St in San Francisco on Saturday, Dec. 18th. The requested sliding-scale door donation ($0-$10) goes to support the church's weekly free food pantry. There will be over 30 vendors, selling everything from granola to jam, sausage to soda, chocolate, flavored butter, DIY ramen kits, bbq sauce, and much, much more. The don't-miss item? Bacon Crack (chocolate-covered bacon brittle) and Irish Coffee on a Stick, both by Kai Kronfield's \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.noshthis.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/nosh-this-medley.jpg\" alt=\"Nosh This Medley. Photos by Kai Kronfield\" title=\"Nosh This Medley. Photos by Kai Kronfield\" width=\"500\" height=\"105\" class=\"alignnone size-full wp-image-19509\">\u003c/a>\u003cbr>\n\u003cem>\"Nosh This\" Medley. Photos by Kai Kronfield\u003c/em>\u003c/p>\n\u003cp>Still hungry? On the same day, the \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> will be running a special holiday version of its uber-popular market, with take-home items for sale from 11am-4pm and hot foods to eat on the spot from 6pm-midnight. The market has grown exponentially from last year, and now fills the SomArts space at 8th and Brannan in SF. Admission is $5; \u003ca href=\"http://foragesf.us1.list-manage.com/subscribe?u=5bb29e249d33f56d1f219edeb&id=5146fdf6a3\">free pre-registration\u003c/a> required. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Know of another holiday pop-up market happening in your neighborhood? Tell us about it in the comment section below!\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://therealmercantile.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/real-merc500.jpg\" alt=\"Real Merchantile Wednesday Evenings in December\" title=\"Real Merchantile Wednesday Evenings in December\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-19421\">\u003c/a>\u003c/p>\n\u003cp>A \u003ca href=\"http://www.harryanddavid.com/gifts/store/gift____shop-gifts-by-type_fruit-of-the-month-club-gifts\">Fruit-of-the-Month Club\u003c/a> subscription? Some Williams-Sonoma \u003ca href=\"http://www.williams-sonoma.com/products/peppermint-bark/?cm_src=hero\">peppermint bark\u003c/a>? \u003c/p>\n\u003cp>Oh, if only your holiday shopping could be that easy! Irresistible as that minty bark may be, would any foodie worth her Maldon salt be caught wrapping something that anyone with a credit card could secure with a few clicks or a trip to the mall? \u003c/p>\n\u003cp>This year, as the vogue for food trucks, bike-delivered treats and pop-up markets continues to grow, contemporary cachet demands not the most expensive gifts but the most hyper-local, made on a micro-scale by moonlighting chefs or your enterprising, underemployed neighbors who know how to rock their chocolate-covered bacon (and their Twitter feeds). \u003c/p>\n\u003cp>While chefs like Daniel Patterson get \u003ca href=\"http://www.nytimes.com/2010/11/24/dining/24forage.html?_r=1&ref=dining\">bragging rights\u003c/a> from the obscurity of their foraged ingredients (reindeer lichen, anyone?), the holiday-hostess gift of choice this month will be something made by one guy in the Mission and sold only every other Wednesday in a warehouse off Cesar Chavez or San Pablo.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For many, the charm of these places lies in the opportunity for community chat. You can talk to the person who made what you're buying, probably that very morning, and find out that she used to play in your buddy's band, or that you both once worked in the same overpriced Union Street restaurant. And, of course, there's the here-today, DIY settings where the soundtrack's more likely to be The Pogue's \"Christmas in New York\" than syrupy carols crooned by Carrie Underwood. \u003c/p>\n\u003cp>\u003ca href=\"http://www.producetothepeople.org\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jamwlabels-producepeople.jpg\" alt=\"Produce to the People Jam. Photo by Lauren Anderson\" title=\"Produce to the People Jam. Photo by Lauren Anderson\" width=\"500\" height=\"283\" class=\"alignnone size-full wp-image-19514\">\u003c/a>\u003cbr>\n\u003cem>Produce to the People Jam. Photo by Lauren Anderson\u003c/em>\u003c/p>\n\u003cp>On Saturday, Dec. 4th, from noon-4pm, youth-training organization \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a> will be running a \u003ca href=\"http://www.facebook.com/event.php?eid=112099212188923&ref=mf\">foraged-fruit jam fundraiser\u003c/a> at \u003ca href=\"http:///www.missionpie.com\">Mission Pie\u003c/a>. For sale: quirky jams (plum with blue basil, apricot lavender, ginger pear butter) made from locally sourced fruit and herbs, hand-drawn fruit calenders, jam recipe cards, and more, plus you can chow down on some tasty pie while you're there.\u003c/p>\n\u003cp>Every Wednesday in December before Christmas, \u003ca href=\"http://therealmercantile.com/\">Real Mercantile\u003c/a> will be running a food gifts-and-crafts market at Chez Poulet, a San Francisco warehouse space on Cesar Chavez St. from 5-9pm. (Full disclosure: I have sold homemade jam at this market, and may be selling there again.) Organized by Nieves Rathbun, who will be selling her own line of body-care products, this market started with crafts and fashion, but has been adding more take-home food products lately, as well as on-site tasty treats for noshing. Featured vendors include Underground Preserves, \u003ca href=\"https://twitter.com/CocoTutti\">Cocotutti\u003c/a>, \u003ca href=\"https://twitter.com/CitySmokeHouse\">City Smoke House\u003c/a>, Mo Foods, \u003ca href=\"https://twitter.com/boffocart\">Boffo Food Cart\u003c/a>, and more. \u003c/p>\n\u003cp>On Wed., Dec. 8th and Wed., Dec. 22nd from 5-7pm, Oakland's chef-run \u003ca href=\"http://www.popupgeneralstore.com\">Pop-Up General Store\u003c/a> will return with its usual elegant (and pricey) eats from a long list of local chefs and artisans. (Pre-ordering online several days ahead is encouraged, since quantities are limited.) They'll also be including some non-food (but food-related) gift items, like handmade dishware by Diana Fayt, hand-sewn market bags, a seasonal-produce calender by Pie Bird Press, and a new addition, the Pop-Up Bookshelf, with signed copies of books by local authors such as Novella Carpenter, Alice Waters, and Vanessa Barrington. \u003c/p>\n\u003cp>On Friday, Dec. 10th from 4-9pm, \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> will be holding its 2nd annual \u003ca href=\"http://www.facebook.com/pages/La-Cocina/116932563046?v=app_2344061033#!/event.php?eid=160831607282709&index=1\">Gift Fair\u003c/a> at the Mission Cultural Center for Latino Arts in San Francisco. On offer: well-packaged sweet and savory delights from the many small food businesses that use La Cocina's spacious kitchens-for-hire. And there'll be on-site gift wrapping!\u003c/p>\n\u003cp>The church-basement tradition of holiday markets gets a hipster makeover at St. Gregory's this season, with the advent of the \u003ca href=\"http://www.facebook.com/pages/New-Taste-Marketplace/164254100266680\">New Taste Marketplace\u003c/a> at 500 DeHaro St in San Francisco on Saturday, Dec. 18th. The requested sliding-scale door donation ($0-$10) goes to support the church's weekly free food pantry. There will be over 30 vendors, selling everything from granola to jam, sausage to soda, chocolate, flavored butter, DIY ramen kits, bbq sauce, and much, much more. The don't-miss item? Bacon Crack (chocolate-covered bacon brittle) and Irish Coffee on a Stick, both by Kai Kronfield's \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.noshthis.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/nosh-this-medley.jpg\" alt=\"Nosh This Medley. Photos by Kai Kronfield\" title=\"Nosh This Medley. Photos by Kai Kronfield\" width=\"500\" height=\"105\" class=\"alignnone size-full wp-image-19509\">\u003c/a>\u003cbr>\n\u003cem>\"Nosh This\" Medley. Photos by Kai Kronfield\u003c/em>\u003c/p>\n\u003cp>Still hungry? On the same day, the \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> will be running a special holiday version of its uber-popular market, with take-home items for sale from 11am-4pm and hot foods to eat on the spot from 6pm-midnight. The market has grown exponentially from last year, and now fills the SomArts space at 8th and Brannan in SF. Admission is $5; \u003ca href=\"http://foragesf.us1.list-manage.com/subscribe?u=5bb29e249d33f56d1f219edeb&id=5146fdf6a3\">free pre-registration\u003c/a> required. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Know of another holiday pop-up market happening in your neighborhood? Tell us about it in the comment section below!\u003c/em>\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/24/2010/12/spiked-hot-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/spiked-hot-chocolate.jpg\" alt=\"spiked hot chocolate\" title=\"spiked hot chocolate\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19337\">\u003c/a>\u003c/p>\n\u003cp>There's nothing I crave more than a steaming cup of hot chocolate on a cold winter's day. This is especially true during the holiday season, when cooking with whole milk and whipped cream seems de rigueur. Once November hits, I give up all hope for eating a low-fat diet until January. Between apple and pumpkin pies at Thanksgiving, eggnog in December, and all the cookies I'll eat at Christmas, what's the point in cutting back on calories?\u003c/p>\n\u003cp>But as long as we're indulging, why not throw in some adult libations as well? Of course there is the standard Peppermint Schnapps for a tried and true candy-cane flavored holiday aperitif, but what about some amaretto, Frangelico or whiskey to liven things up? Or, as Fred McMurray says in the classic \u003ca href=\"http://www.imdb.com/title/tt0036775/\">Double Indemnity\u003c/a>, \"I wonder if a little rum would get this up on its feet?\"\u003c/p>\n\u003cp>When making festive hot chocolate, think about your favorite holiday bonbons. Kirsch makes for a drink that mimics my favorite Christmas treat, chocolate-covered cherries, while Kahlua makes it taste like a coffee truffle. But it's your drink, so add in whatever liqueur or alcohol you'd like.\u003c/p>\n\u003cp>\u003cstrong>Some general guidelines when making hot chocolate are:\u003c/strong>\u003cbr>\n•\tIt's best when made with old-school ingredients. Forget skim milk and packaged hot cocoa mixes (or even worse, a packet of Swiss Miss in a cup of hot water, God Forbid!). Real hot chocolate needs full fat milk, and if you're feeling really festive, some half and half or a bit of cream.\u003cbr>\n•\tUse dark chocolate. As you're adding in whole milk and cream, there's no need to use milk chocolate (even if that's your favorite) because the sugar and milk products you'll add will lighten and dilute anything you use.\u003cbr>\n•\tFor a superior beverage use high-quality chocolate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And speaking of good quality dark chocolate, we have some amazing local hot chocolate and cocoa choices, including:\u003c/p>\n\u003cp>•\tRicchiuti -- \u003ca href=\"http://www.recchiuti.com/112.html\">Dark Hot Chocolate Pistoles\u003c/a>\u003c/p>\n\u003cp>•\tTCHO -- \u003ca href=\"http://www.tcho.com/shop/91166\">Hot and Cold Drinking Chocolate\u003c/a>\u003c/p>\n\u003cp>So now that it's December, it's time to curl up in a chair with a steamy cup of spiked hot chocolate. What will you add to your drink?\u003c/p>\n\u003cp>\u003cstrong>Spiked Hot Chocolate\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups whole milk (or 1/2 whole milk and 1/2 half and half for a really rich beverage)\u003cbr>\n4 ounces bittersweet chocolate, chopped or 1/2 cup your favorite chopped chocolate\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n1 oz liqueur or whiskey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chop chocolate into small pieces.\u003c/p>\n\u003cp>2. Heat milk in a sauce pan on medium-low heat, being sure not to let it boil over.\u003c/p>\n\u003cp>3. There are two ways to melt the chocolate:\u003c/p>\n\u003cul>\n\u003cli> Place the chocolate pieces in a metal bowl that will fit securely over your sauce pan. Reduce the heat for the milk to a low simmer and then place the bowl on top of the pan. Stir until the chocolate is melted.\u003c/li>\n\u003cli> Place chocolate pieces in a microwavable bowl and microwave for 30 seconds. Stir chocolate to help distribute the heat. If chocolate has not thoroughly melted, heat for another 20 seconds and repeat until chocolate is melted through.\u003c/li>\n\u003c/ul>\n\u003cp>4. Add chocolate to the heated milk along with the sugar and vanilla extract and stir thoroughly to incorporate everything together. I like to use a whisk, which creates some froth.\u003c/p>\n\u003cp>5 Top with whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve.\u003c/p>\n\n",
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"excerpt": "But as long as we're indulging, why not throw in some adult libations as well? Of course there is the standard Peppermint Schnapps for a tried and true candy-cane flavored holiday aperitif, but what about some amaretto, Frangelico or whiskey to liven things up? Or, as Fred McMurray says in the classic Double Indemnity, \"I wonder if a little rum would get this back on its feet?\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/spiked-hot-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/spiked-hot-chocolate.jpg\" alt=\"spiked hot chocolate\" title=\"spiked hot chocolate\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-19337\">\u003c/a>\u003c/p>\n\u003cp>There's nothing I crave more than a steaming cup of hot chocolate on a cold winter's day. This is especially true during the holiday season, when cooking with whole milk and whipped cream seems de rigueur. Once November hits, I give up all hope for eating a low-fat diet until January. Between apple and pumpkin pies at Thanksgiving, eggnog in December, and all the cookies I'll eat at Christmas, what's the point in cutting back on calories?\u003c/p>\n\u003cp>But as long as we're indulging, why not throw in some adult libations as well? Of course there is the standard Peppermint Schnapps for a tried and true candy-cane flavored holiday aperitif, but what about some amaretto, Frangelico or whiskey to liven things up? Or, as Fred McMurray says in the classic \u003ca href=\"http://www.imdb.com/title/tt0036775/\">Double Indemnity\u003c/a>, \"I wonder if a little rum would get this up on its feet?\"\u003c/p>\n\u003cp>When making festive hot chocolate, think about your favorite holiday bonbons. Kirsch makes for a drink that mimics my favorite Christmas treat, chocolate-covered cherries, while Kahlua makes it taste like a coffee truffle. But it's your drink, so add in whatever liqueur or alcohol you'd like.\u003c/p>\n\u003cp>\u003cstrong>Some general guidelines when making hot chocolate are:\u003c/strong>\u003cbr>\n•\tIt's best when made with old-school ingredients. Forget skim milk and packaged hot cocoa mixes (or even worse, a packet of Swiss Miss in a cup of hot water, God Forbid!). Real hot chocolate needs full fat milk, and if you're feeling really festive, some half and half or a bit of cream.\u003cbr>\n•\tUse dark chocolate. As you're adding in whole milk and cream, there's no need to use milk chocolate (even if that's your favorite) because the sugar and milk products you'll add will lighten and dilute anything you use.\u003cbr>\n•\tFor a superior beverage use high-quality chocolate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And speaking of good quality dark chocolate, we have some amazing local hot chocolate and cocoa choices, including:\u003c/p>\n\u003cp>•\tRicchiuti -- \u003ca href=\"http://www.recchiuti.com/112.html\">Dark Hot Chocolate Pistoles\u003c/a>\u003c/p>\n\u003cp>•\tTCHO -- \u003ca href=\"http://www.tcho.com/shop/91166\">Hot and Cold Drinking Chocolate\u003c/a>\u003c/p>\n\u003cp>So now that it's December, it's time to curl up in a chair with a steamy cup of spiked hot chocolate. What will you add to your drink?\u003c/p>\n\u003cp>\u003cstrong>Spiked Hot Chocolate\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups whole milk (or 1/2 whole milk and 1/2 half and half for a really rich beverage)\u003cbr>\n4 ounces bittersweet chocolate, chopped or 1/2 cup your favorite chopped chocolate\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon pure vanilla extract\u003cbr>\n1 oz liqueur or whiskey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chop chocolate into small pieces.\u003c/p>\n\u003cp>2. Heat milk in a sauce pan on medium-low heat, being sure not to let it boil over.\u003c/p>\n\u003cp>3. There are two ways to melt the chocolate:\u003c/p>\n\u003cul>\n\u003cli> Place the chocolate pieces in a metal bowl that will fit securely over your sauce pan. Reduce the heat for the milk to a low simmer and then place the bowl on top of the pan. Stir until the chocolate is melted.\u003c/li>\n\u003cli> Place chocolate pieces in a microwavable bowl and microwave for 30 seconds. Stir chocolate to help distribute the heat. If chocolate has not thoroughly melted, heat for another 20 seconds and repeat until chocolate is melted through.\u003c/li>\n\u003c/ul>\n\u003cp>4. Add chocolate to the heated milk along with the sugar and vanilla extract and stir thoroughly to incorporate everything together. I like to use a whisk, which creates some froth.\u003c/p>\n\u003cp>5 Top with whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Bakeries Bring Holiday Cheer",
"title": "Gluten-Free Bakeries Bring Holiday Cheer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men-e1291074348602.jpg\" alt=\"Gluten Free Gingerbread Men\" title=\"Gluten Free Gingerbread Men\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19254\">\u003c/p>\n\u003cp>December is just about here, which means that bakeries are beginning to roll out their annual holiday treats. Those of us with a gluten allergy don't have to sit idly by, watching as our friends and loved ones enjoy a bevy of baked goods -- we live in the Bay Area, where gluten-free bakeries are popping up in many major cities (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\" title=\"Bay Area Gluten Free Pizzerias\" target=\"_blank\">along with pizza places\u003c/a>!).\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"http://www.zestbakery.com/\" title=\"Bay Area gluten-free Bakery\">Zest Bakery\u003c/a>, an independent shop that recently opened in San Carlos. Located right off of Laurel Avenue, this cheerful bakery was opened by Patrick Luke and Charissa Fleischer, two sweets-loving newlyweds. A true family affair, Zest also features gluten-free mini-cheesecakes made by Charissa's sister, Cynthia, the mastermind behind the \u003ca href=\"http://www.anticupcakeco.com/\" title=\"Mini Cheesecakes\">the AntiCupcake Company\u003c/a> (her motto is \"Down with the Cupcake! Up with the Cheesecake!\").\u003c/p>\n\u003cp>Here are just a few of the tasty holiday treats you'll find at Zest:\u003c/p>\n\u003cul>\n\u003cli>Pies: pecan pie, pumpkin pie, berry pie, Dutch apple pie with dulce de leche - some pies can be made dairy-free as well\u003c/li>\n\u003cli>Cheesecake: pumpkin pie cheesecake, vanilla bean cheesecake, cranberry congnac cheesecake, eggnog cheesecake, mini firehouse smores cheesecake\u003c/li>\n\u003cli>Breads: white dinner rolls, multigrain rolls, cornbread rolls\u003c/li>\n\u003cli>Gingerbread men\u003c/li>\n\u003cli>A gluten-free holiday survival kit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Zest Bakery\u003c/strong>\u003cbr>\n1224 Arroyo\u003cbr>\nSan Carlos, CA 94070\u003cbr>\n(650) 241-ZEST (9378)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/zestbakery\">@zestbakery\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>Another gluten-free bakery to recently appear in the Bay Area is Oakland's \u003ca href=\"http://www.goodchemistrybaking.com/\" title=\"Oakland gluten-free Bakery\">Good Chemistry Baking\u003c/a>. Started by Jane and Rick O'Hara and serving up espresso, baked goods, and a wide selection of deli offerings, Good Chemistry has become an everyday stop for the locals of the Grand Lake area. This holiday season Jane and Rick have packed their pastry cases with a great selection of holiday favorites:\u003c/p>\n\u003cul>\n\u003cli>Gingerbread loaves and cookies\u003c/li>\n\u003cli>Tea loaves: cranberry nut and lemon poppyseed\u003c/li>\n\u003cli>Linzer torte cookies\u003c/li>\n\u003cli>Dinner rolls and stuffing cubes\u003c/li>\n\u003cli>\u003ca href=\"http://iamglutenfree.blogspot.com/2006/10/gluten-free-challah-to-write-home.html\" title=\"Gluten-Free Challah Recipe\">Challah\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Good Chemistry Baking\u003c/strong>\u003cbr>\n3249 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 350-7190\u003c/p>\n\u003chr>\n\u003cp>It wouldn't be the holiday season without a stop at \u003ca href=\"http://www.mariposabaking.com/\" title=\"East Bay Gluten-Free Bakery\">Mariposa Baking Company\u003c/a>, located in Oakland on Telegraph Avenue. Now an East Bay mainstay, Mariposa Baking has been baking up some of the best gluten-free brownies, muffins, and pizza crusts since 2004. Owner Patti Furey Crane is known for her creative goodies, so you're sure to find a range of delicious offerings in her display case. If you're in the northern Peninsula, you can also get Mariposa Baking baked goods at San Bruno's \u003ca href=\"http://carrotscoffeeandtea.com/\" title=\"San Bruno Gluten Free Coffee Shop\">Carrot's Coffee & Tea\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Worth mentioning: once you're done shopping at Mariposa, head next door to \u003ca href=\"http://www.winemineco.com/\" title=\"Oakland Wine Shop\">The Wine Mine\u003c/a>, where owner David Sharp stocks a great selection of gluten-free beers to take the edge off after a day of holiday shopping.\u003c/p>\n\u003cp>\u003cstrong>Mariposa Baking Company\u003c/strong>\u003cbr>\n\u003cstrong>The Wine Mine\u003c/strong>\u003cbr>\n5427 Telegraph Ave\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 595-0955\u003c/p>\n\u003chr>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding21.png\" alt=\"Cranberry-Cognac Bread Pudding \" title=\"Cranberry-Cognac Bread Pudding \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19376\">\u003c/p>\n\u003cp>Zest bakery has generous shared one of their most popular recipes: cranberry-cognac bread pudding. This dessert is so simple, you won't even need a \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"gluten-free Flour Recipe\">special gluten-free flour mix\u003c/a> to make it. You can just use the loaf of gluten-free bread that's been sitting in your freezer for the past month, waiting to be eaten, or \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-brioche-recipe/\" title=\"Great gluten-free Bread Recipe\">make some homemade bread just for this dish\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Holiday Cranberry-Cognac Bread Pudding (Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>Compliments of Zest Bakery in San Carlos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups fresh cranberries\u003cbr>\n1/4 cup cognac\u003cbr>\n3/4 cup water\u003cbr>\n2 tablespoons orange zest\u003cbr>\n3 cups granulated sugar, divided\u003cbr>\n3 cups cubed, stale \u003ca href=\"http://udisglutenfree.com/\" title=\"Great gluten-free Bread\">gluten-free bread\u003c/a>\u003cbr>\n6 large eggs, beaten\u003cbr>\n2 1/2 cups milk\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n2 teaspoons cinnamon\u003cbr>\n1 vanilla bean pod\u003cbr>\n4 tablespoons butter\u003cbr>\nCourse sugar or \u003ca href=\"http://bakingbites.com/2008/01/what-are-demerara-turbinado-and-muscovado-sugars/\" title=\"What is turbinado\">turbinado sugar\u003c/a> for sprinkling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pour cranberries, cognac, water, orange zest and 1 cup of the granulated sugar into a small pot and simmer on low for 20 minutes. Stir occasionally to keep from burning. Turn off the heat and set aside.\u003cbr>\n2. Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.\u003cbr>\n3. Arrange cubed bread in a single layer in the pan and spoon dollops of the cranberries over the bread. Add the remaining cubes of bread and spread with a few more spoonfuls of cranberries.\u003cbr>\n4. Mix together eggs, milk, vanilla extract, cinnamon, and the remaining 2 cups of granulated sugar in a bowl. Split the vanilla bean pod lengthwise and use the tip of the spoon to scrape out the vanilla caviar. Add the vanilla caviar to the egg and milk mixture and whisk until combined. Pour mixture over cubed bread and let sit for 10 minutes.\u003cbr>\n5. Dot with butter and sprinkle with turbinado sugar. Bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding1.png\" alt=\"Cranberry-Cognac Bread Pudding\" title=\"cranberry-bread-pudding1\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19256\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men.jpg\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men-e1291074348602.jpg\" alt=\"Gluten Free Gingerbread Men\" title=\"Gluten Free Gingerbread Men\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19254\">\u003c/p>\n\u003cp>December is just about here, which means that bakeries are beginning to roll out their annual holiday treats. Those of us with a gluten allergy don't have to sit idly by, watching as our friends and loved ones enjoy a bevy of baked goods -- we live in the Bay Area, where gluten-free bakeries are popping up in many major cities (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\" title=\"Bay Area Gluten Free Pizzerias\" target=\"_blank\">along with pizza places\u003c/a>!).\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"http://www.zestbakery.com/\" title=\"Bay Area gluten-free Bakery\">Zest Bakery\u003c/a>, an independent shop that recently opened in San Carlos. Located right off of Laurel Avenue, this cheerful bakery was opened by Patrick Luke and Charissa Fleischer, two sweets-loving newlyweds. A true family affair, Zest also features gluten-free mini-cheesecakes made by Charissa's sister, Cynthia, the mastermind behind the \u003ca href=\"http://www.anticupcakeco.com/\" title=\"Mini Cheesecakes\">the AntiCupcake Company\u003c/a> (her motto is \"Down with the Cupcake! Up with the Cheesecake!\").\u003c/p>\n\u003cp>Here are just a few of the tasty holiday treats you'll find at Zest:\u003c/p>\n\u003cul>\n\u003cli>Pies: pecan pie, pumpkin pie, berry pie, Dutch apple pie with dulce de leche - some pies can be made dairy-free as well\u003c/li>\n\u003cli>Cheesecake: pumpkin pie cheesecake, vanilla bean cheesecake, cranberry congnac cheesecake, eggnog cheesecake, mini firehouse smores cheesecake\u003c/li>\n\u003cli>Breads: white dinner rolls, multigrain rolls, cornbread rolls\u003c/li>\n\u003cli>Gingerbread men\u003c/li>\n\u003cli>A gluten-free holiday survival kit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Zest Bakery\u003c/strong>\u003cbr>\n1224 Arroyo\u003cbr>\nSan Carlos, CA 94070\u003cbr>\n(650) 241-ZEST (9378)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/zestbakery\">@zestbakery\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>Another gluten-free bakery to recently appear in the Bay Area is Oakland's \u003ca href=\"http://www.goodchemistrybaking.com/\" title=\"Oakland gluten-free Bakery\">Good Chemistry Baking\u003c/a>. Started by Jane and Rick O'Hara and serving up espresso, baked goods, and a wide selection of deli offerings, Good Chemistry has become an everyday stop for the locals of the Grand Lake area. This holiday season Jane and Rick have packed their pastry cases with a great selection of holiday favorites:\u003c/p>\n\u003cul>\n\u003cli>Gingerbread loaves and cookies\u003c/li>\n\u003cli>Tea loaves: cranberry nut and lemon poppyseed\u003c/li>\n\u003cli>Linzer torte cookies\u003c/li>\n\u003cli>Dinner rolls and stuffing cubes\u003c/li>\n\u003cli>\u003ca href=\"http://iamglutenfree.blogspot.com/2006/10/gluten-free-challah-to-write-home.html\" title=\"Gluten-Free Challah Recipe\">Challah\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Good Chemistry Baking\u003c/strong>\u003cbr>\n3249 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 350-7190\u003c/p>\n\u003chr>\n\u003cp>It wouldn't be the holiday season without a stop at \u003ca href=\"http://www.mariposabaking.com/\" title=\"East Bay Gluten-Free Bakery\">Mariposa Baking Company\u003c/a>, located in Oakland on Telegraph Avenue. Now an East Bay mainstay, Mariposa Baking has been baking up some of the best gluten-free brownies, muffins, and pizza crusts since 2004. Owner Patti Furey Crane is known for her creative goodies, so you're sure to find a range of delicious offerings in her display case. If you're in the northern Peninsula, you can also get Mariposa Baking baked goods at San Bruno's \u003ca href=\"http://carrotscoffeeandtea.com/\" title=\"San Bruno Gluten Free Coffee Shop\">Carrot's Coffee & Tea\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Worth mentioning: once you're done shopping at Mariposa, head next door to \u003ca href=\"http://www.winemineco.com/\" title=\"Oakland Wine Shop\">The Wine Mine\u003c/a>, where owner David Sharp stocks a great selection of gluten-free beers to take the edge off after a day of holiday shopping.\u003c/p>\n\u003cp>\u003cstrong>Mariposa Baking Company\u003c/strong>\u003cbr>\n\u003cstrong>The Wine Mine\u003c/strong>\u003cbr>\n5427 Telegraph Ave\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 595-0955\u003c/p>\n\u003chr>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding21.png\" alt=\"Cranberry-Cognac Bread Pudding \" title=\"Cranberry-Cognac Bread Pudding \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19376\">\u003c/p>\n\u003cp>Zest bakery has generous shared one of their most popular recipes: cranberry-cognac bread pudding. This dessert is so simple, you won't even need a \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"gluten-free Flour Recipe\">special gluten-free flour mix\u003c/a> to make it. You can just use the loaf of gluten-free bread that's been sitting in your freezer for the past month, waiting to be eaten, or \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-brioche-recipe/\" title=\"Great gluten-free Bread Recipe\">make some homemade bread just for this dish\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Holiday Cranberry-Cognac Bread Pudding (Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>Compliments of Zest Bakery in San Carlos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups fresh cranberries\u003cbr>\n1/4 cup cognac\u003cbr>\n3/4 cup water\u003cbr>\n2 tablespoons orange zest\u003cbr>\n3 cups granulated sugar, divided\u003cbr>\n3 cups cubed, stale \u003ca href=\"http://udisglutenfree.com/\" title=\"Great gluten-free Bread\">gluten-free bread\u003c/a>\u003cbr>\n6 large eggs, beaten\u003cbr>\n2 1/2 cups milk\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n2 teaspoons cinnamon\u003cbr>\n1 vanilla bean pod\u003cbr>\n4 tablespoons butter\u003cbr>\nCourse sugar or \u003ca href=\"http://bakingbites.com/2008/01/what-are-demerara-turbinado-and-muscovado-sugars/\" title=\"What is turbinado\">turbinado sugar\u003c/a> for sprinkling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pour cranberries, cognac, water, orange zest and 1 cup of the granulated sugar into a small pot and simmer on low for 20 minutes. Stir occasionally to keep from burning. Turn off the heat and set aside.\u003cbr>\n2. Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.\u003cbr>\n3. Arrange cubed bread in a single layer in the pan and spoon dollops of the cranberries over the bread. Add the remaining cubes of bread and spread with a few more spoonfuls of cranberries.\u003cbr>\n4. Mix together eggs, milk, vanilla extract, cinnamon, and the remaining 2 cups of granulated sugar in a bowl. Split the vanilla bean pod lengthwise and use the tip of the spoon to scrape out the vanilla caviar. Add the vanilla caviar to the egg and milk mixture and whisk until combined. Pour mixture over cubed bread and let sit for 10 minutes.\u003cbr>\n5. Dot with butter and sprinkle with turbinado sugar. Bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding1.png\" alt=\"Cranberry-Cognac Bread Pudding\" title=\"cranberry-bread-pudding1\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19256\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men.jpg\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Ultimate Comfort Soup: Congee",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/congee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/congee.jpg\" alt=\"Congee\" title=\"Congee\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-19072\">\u003c/a>Now that cold and flu season has set in, it's time to start hunting down comforting soup recipes. Besides the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/20/comforting-chicken-soup/\" title=\"Chicken Soup Recipe\">requisite chicken soup\u003c/a> that we all need in our cooking arsenal, there's another kind of dish that will cure what ails you when you've contracted the creeping crud: congee. For those not in the know, congee, also known as \u003cem>jook\u003c/em>, is a \u003ca href=\"http://www.homemade-chinese-soups.com/congee.html\" title=\"All About Congee\">creamy rice porridge that's a staple in Asian cultures\u003c/a>. Consisting of rice that's been slowly cooked down to the point that the starches disintegrate into a bowl creamy goodness -- think risotto, only cooked longer -- congee is warm and easy to digest. Plus it's gluten free by default, can be make either vegan or vegetarian, and keeps well in the refrigerator for a few days.\u003c/p>\n\u003cp>Congee can be eaten sweet for breakfast, but more traditional recipes add in any number of savory ingredients, such as chicken, mushrooms, onions, and egg. Simpler, blander congee recipes can be fed to infants, used as a cold/curative curative, and won't upset your stomach further when you've eaten something that doesn't agree with you. Overall, congee might be the perfect food when you need a comforting dish that's easy on your digestive system.\u003c/p>\n\u003cp>If you're looking for wonderful congee restaurants in the Bay Area, you've got several options: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://eastbayethniceats.com/2010/10/25/jook-comfort-food-chinese-style/\" title=\"Oakland Congee\">Gum Kuo in Oakland\u003c/a> has an extensive congee menu, with over 20 different varieties, most under $5.\u003c/li>\n\u003cli>\u003ca href=\"http://www.anhhong.com/\" title=\"Bay Area Congee\">Anh Hong\u003c/a> serves up fabulous congee and has locations in San Francisco, Milpitas, Berkeley and San Jose.\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/hakka-restaurant-san-francisco?q=congee\" title=\"Congee in San Francisco\">Hakka Restaurant in San Francisco\u003c/a> has an impressive congee menu that includes both bland and more elaborate versions -- including frog!\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/sui-tofu-yang-pyeong-sin-nae-seoul-hae-jang-guk-santa-clara?q=congee\" title=\"Congee in Santa Clara\">Sui Tofu, or Yang-Pyeong Sin-Nae Seoul Hae-Jang-Guk in Santa Clara\u003c/a> serves up congee with a series of little side dishes that adds to your jook experience.\u003c/li>\n\u003c/ul>\n\u003cp>Congee is also easy to make at home. I like adding a tablespoon of butter or olive oil with just a sprinkling of curry powder, or else I make a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/chicken-rice-soupvietnamese-comfort-food/\" title=\"Vietnamese Chicken Rice Soup\">more elaborate chicken jook\u003c/a> for those days when I want something meaty. The recipe below is perfect for when you're not feeling well and find yourself craving a dish that's warm, nourishing, and easy to prepare.\u003c/p>\n\u003cp>\u003cstrong>Simple Vegetarian Congee\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 dried shiitake mushrooms\u003cbr>\n1 cup short-grain or \u003ca href=\"http://www.thaifoodandtravel.com/ingredients/stickyr.html\" title=\"What is glutinous rice\">glutinous rice\u003c/a> (which is gluten-free, by the way) \u003cbr>\n4 cups vegetable stock\u003cbr>\n 4-8 cups water\u003cbr>\n 1 2-inch knob of ginger, peeled and diced \u003cbr>\n1 large carrot, peeled and finely diced\u003cbr>\n1 small head of bok choy, chopped \u003cbr>\n1 teaspoon salt + more to taste\u003cbr>\n 4 tablespoons scallions, finely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Soak mushrooms in enough hot water to cover them. Once they are soft, discard water, drain mushrooms and remove the stems. Chop coarsely and set aside.\u003c/p>\n\u003cp>2. Rinse rice once and set aside. \u003c/p>\n\u003cp>3. In a medium saucepan, bring stock to a boil over high heat. Once the stock is boiling, add rice and 4 cups of water. Bring to a boil again, then reduce heat to very low, allowing to gently simmer for 30 minutes, stirring occasionally and adding more water as necessary to create a creamy consistency. \u003c/p>\n\u003cp>4. After 30 minutes, add mushrooms, ginger, carrots, and bok choy. Let cook for another 60 minutes, continuing to add water and stir occasionally. You'll need to stir and scrape the bottom of the pot every few minutes to keep from burning.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Once you've got a nice, creamy consistency and most of the rice grains have melted away into the stock, salt to taste. Serve hot in individual bowls and garnish with minced scallions.\u003c/p>\n\n",
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"excerpt": "Congee is a creamy rice porridge that's a staple in Asian cultures. Consisting of rice that's been slowly cooked down to the point that the starches disintegrate, congee is warm, comforting, and easy to digest. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/congee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/congee.jpg\" alt=\"Congee\" title=\"Congee\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-19072\">\u003c/a>Now that cold and flu season has set in, it's time to start hunting down comforting soup recipes. Besides the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/20/comforting-chicken-soup/\" title=\"Chicken Soup Recipe\">requisite chicken soup\u003c/a> that we all need in our cooking arsenal, there's another kind of dish that will cure what ails you when you've contracted the creeping crud: congee. For those not in the know, congee, also known as \u003cem>jook\u003c/em>, is a \u003ca href=\"http://www.homemade-chinese-soups.com/congee.html\" title=\"All About Congee\">creamy rice porridge that's a staple in Asian cultures\u003c/a>. Consisting of rice that's been slowly cooked down to the point that the starches disintegrate into a bowl creamy goodness -- think risotto, only cooked longer -- congee is warm and easy to digest. Plus it's gluten free by default, can be make either vegan or vegetarian, and keeps well in the refrigerator for a few days.\u003c/p>\n\u003cp>Congee can be eaten sweet for breakfast, but more traditional recipes add in any number of savory ingredients, such as chicken, mushrooms, onions, and egg. Simpler, blander congee recipes can be fed to infants, used as a cold/curative curative, and won't upset your stomach further when you've eaten something that doesn't agree with you. Overall, congee might be the perfect food when you need a comforting dish that's easy on your digestive system.\u003c/p>\n\u003cp>If you're looking for wonderful congee restaurants in the Bay Area, you've got several options: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://eastbayethniceats.com/2010/10/25/jook-comfort-food-chinese-style/\" title=\"Oakland Congee\">Gum Kuo in Oakland\u003c/a> has an extensive congee menu, with over 20 different varieties, most under $5.\u003c/li>\n\u003cli>\u003ca href=\"http://www.anhhong.com/\" title=\"Bay Area Congee\">Anh Hong\u003c/a> serves up fabulous congee and has locations in San Francisco, Milpitas, Berkeley and San Jose.\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/hakka-restaurant-san-francisco?q=congee\" title=\"Congee in San Francisco\">Hakka Restaurant in San Francisco\u003c/a> has an impressive congee menu that includes both bland and more elaborate versions -- including frog!\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/sui-tofu-yang-pyeong-sin-nae-seoul-hae-jang-guk-santa-clara?q=congee\" title=\"Congee in Santa Clara\">Sui Tofu, or Yang-Pyeong Sin-Nae Seoul Hae-Jang-Guk in Santa Clara\u003c/a> serves up congee with a series of little side dishes that adds to your jook experience.\u003c/li>\n\u003c/ul>\n\u003cp>Congee is also easy to make at home. I like adding a tablespoon of butter or olive oil with just a sprinkling of curry powder, or else I make a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/24/chicken-rice-soupvietnamese-comfort-food/\" title=\"Vietnamese Chicken Rice Soup\">more elaborate chicken jook\u003c/a> for those days when I want something meaty. The recipe below is perfect for when you're not feeling well and find yourself craving a dish that's warm, nourishing, and easy to prepare.\u003c/p>\n\u003cp>\u003cstrong>Simple Vegetarian Congee\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 dried shiitake mushrooms\u003cbr>\n1 cup short-grain or \u003ca href=\"http://www.thaifoodandtravel.com/ingredients/stickyr.html\" title=\"What is glutinous rice\">glutinous rice\u003c/a> (which is gluten-free, by the way) \u003cbr>\n4 cups vegetable stock\u003cbr>\n 4-8 cups water\u003cbr>\n 1 2-inch knob of ginger, peeled and diced \u003cbr>\n1 large carrot, peeled and finely diced\u003cbr>\n1 small head of bok choy, chopped \u003cbr>\n1 teaspoon salt + more to taste\u003cbr>\n 4 tablespoons scallions, finely chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Soak mushrooms in enough hot water to cover them. Once they are soft, discard water, drain mushrooms and remove the stems. Chop coarsely and set aside.\u003c/p>\n\u003cp>2. Rinse rice once and set aside. \u003c/p>\n\u003cp>3. In a medium saucepan, bring stock to a boil over high heat. Once the stock is boiling, add rice and 4 cups of water. Bring to a boil again, then reduce heat to very low, allowing to gently simmer for 30 minutes, stirring occasionally and adding more water as necessary to create a creamy consistency. \u003c/p>\n\u003cp>4. After 30 minutes, add mushrooms, ginger, carrots, and bok choy. Let cook for another 60 minutes, continuing to add water and stir occasionally. You'll need to stir and scrape the bottom of the pot every few minutes to keep from burning.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Once you've got a nice, creamy consistency and most of the rice grains have melted away into the stock, salt to taste. Serve hot in individual bowls and garnish with minced scallions.\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/24/2010/11/header.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/header.jpg\" alt=\"pumpkin hand pie\" title=\"pumpkin hand pie\" width=\"500\" height=\"307\" class=\"alignnone size-full wp-image-18699\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin hand pie at The Pie Palace\u003c/em>\u003c/p>\n\u003cp>I often find myself driving to the city or the East Bay to eat out or pick up dessert. Marin has its high points, for sure, but exciting dining options don't rank up there as one of them. But I have to give San Rafael's 4th street proper credit: it's getting more and more interesting with each passing month. We have a great \u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi\u003c/a>, \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> is expanding to an even larger location, and now we've even got pie. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace1.jpg\" alt=\"pie palace\" title=\"pie palace\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-18701\">\u003c/a>\u003cbr>\n\u003cem>Checking out the selection at The Pie Palace\u003c/em>\u003c/p>\n\u003cp>Owner and baker Leslie Burnside opened \u003ca href=\"http://thepiepalace.com/\">The Pie Palace\u003c/a> in late summer next to her popular restaurant \u003ca href=\"http://theresa-and-johnnys.com/\">Theresa and Johnny's.\u003c/a> She makes all of the pie fillings in the big restaurant kitchen next door but bakes the pies all on site at \u003cem>The Pie Palace\u003c/em>. The little five-seat spot offers sweet and savory hand-pies (although these struck me as almost too large to be called such) each day for $3.75 each. Much like \u003cem>Theresa and Johnny's\u003c/em>, this is a sort of no-nonsense spot where, if they sell out of pies, that's it. And they close for the day, so be sure to call to check on the daily selection. \u003c/p>\n\u003cp>The menu rotates often, but generally they have close to three savory options and two to three sweet pies, all using local and organic ingredients whenever possible. Leslie also makes handmade sodas using fresh juices and flavored syrups. I'd return for the apple fried pie, which was brimming with flavorful fall apples and the perfect amount of subtle spice. And a friend brought me the cabbage and sausage hand pie the other day for lunch: a delicious, filling pocket that kept me going throughout the afternoon. I have to say, I wasn't blown away by the pumpkin pie. I found the filling to be a bit bland and sparse. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace2.jpg\" alt=\"pie palace\" title=\"pie palace\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-18700\">\u003c/a>\u003cbr>\n\u003cem>Decisions, decisions \u003c/em>\u003c/p>\n\u003cp>I've spent some time trying to figure out Leslie's crusts. They're not uber-flaky like a pure butter crust might be, so I'm guessing she uses a combination of shortening and butter. It's a really good all-purpose, pleasing crust although it's not the most flavorful I've ever had. From what I hear from the folks at \u003cem>The Pie Palace\u003c/em>, they're not planning on doing whole, traditional Thanksgiving pies (it's just simply not their gig), but call to chat with Leslie about larger hand pie orders anytime. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://thepiepalace.com/\">The Pie Palace\u003c/a>\u003cbr>\n811 4th St.\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 454-8692\u003cbr>\nHours: Mon.-Thurs. 11am-7pm*; Fri.-Sat. 11am-9pm*; closed Sundays\u003cbr>\n\u003cem>* or until pies run out...\u003c/em>\u003c/p>\n\n",
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"excerpt": "Another exciting opening in San Rafael: pie! Local resident, Megan Gordon, shares her thoughts on the little 4th street shop.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/header.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/header.jpg\" alt=\"pumpkin hand pie\" title=\"pumpkin hand pie\" width=\"500\" height=\"307\" class=\"alignnone size-full wp-image-18699\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin hand pie at The Pie Palace\u003c/em>\u003c/p>\n\u003cp>I often find myself driving to the city or the East Bay to eat out or pick up dessert. Marin has its high points, for sure, but exciting dining options don't rank up there as one of them. But I have to give San Rafael's 4th street proper credit: it's getting more and more interesting with each passing month. We have a great \u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi\u003c/a>, \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> is expanding to an even larger location, and now we've even got pie. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace1.jpg\" alt=\"pie palace\" title=\"pie palace\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-18701\">\u003c/a>\u003cbr>\n\u003cem>Checking out the selection at The Pie Palace\u003c/em>\u003c/p>\n\u003cp>Owner and baker Leslie Burnside opened \u003ca href=\"http://thepiepalace.com/\">The Pie Palace\u003c/a> in late summer next to her popular restaurant \u003ca href=\"http://theresa-and-johnnys.com/\">Theresa and Johnny's.\u003c/a> She makes all of the pie fillings in the big restaurant kitchen next door but bakes the pies all on site at \u003cem>The Pie Palace\u003c/em>. The little five-seat spot offers sweet and savory hand-pies (although these struck me as almost too large to be called such) each day for $3.75 each. Much like \u003cem>Theresa and Johnny's\u003c/em>, this is a sort of no-nonsense spot where, if they sell out of pies, that's it. And they close for the day, so be sure to call to check on the daily selection. \u003c/p>\n\u003cp>The menu rotates often, but generally they have close to three savory options and two to three sweet pies, all using local and organic ingredients whenever possible. Leslie also makes handmade sodas using fresh juices and flavored syrups. I'd return for the apple fried pie, which was brimming with flavorful fall apples and the perfect amount of subtle spice. And a friend brought me the cabbage and sausage hand pie the other day for lunch: a delicious, filling pocket that kept me going throughout the afternoon. I have to say, I wasn't blown away by the pumpkin pie. I found the filling to be a bit bland and sparse. \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/24/2010/11/pie-palace2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/pie-palace2.jpg\" alt=\"pie palace\" title=\"pie palace\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-18700\">\u003c/a>\u003cbr>\n\u003cem>Decisions, decisions \u003c/em>\u003c/p>\n\u003cp>I've spent some time trying to figure out Leslie's crusts. They're not uber-flaky like a pure butter crust might be, so I'm guessing she uses a combination of shortening and butter. It's a really good all-purpose, pleasing crust although it's not the most flavorful I've ever had. From what I hear from the folks at \u003cem>The Pie Palace\u003c/em>, they're not planning on doing whole, traditional Thanksgiving pies (it's just simply not their gig), but call to chat with Leslie about larger hand pie orders anytime. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://thepiepalace.com/\">The Pie Palace\u003c/a>\u003cbr>\n811 4th St.\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 454-8692\u003cbr>\nHours: Mon.-Thurs. 11am-7pm*; Fri.-Sat. 11am-9pm*; closed Sundays\u003cbr>\n\u003cem>* or until pies run out...\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of Humphry Slocombe's Jake Godby & Sean Vahey",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jake-sean500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jake-sean500.jpg\" alt=\"Jake Godby and Sean Vahey\" title=\"Jake Godby and Sean Vahey\" width=\"500\" height=\"714\" class=\"alignnone size-full wp-image-18543\">\u003c/a>\u003cbr>\nJake Godby and Sean Vahey. Photo credit Todd Selby of \u003ca href=\"http://theselby.com/\">theselby.com\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe’s\u003c/a> Jake Godby and Sean Vahey are \u003ca href=\"http://www.nytimes.com/2010/07/04/magazine/04icecream-t.html\">known nationally\u003c/a> for their cutting edge ice cream flavors and massive \u003ca href=\"http://twitter.com/humphryslocombe\">Twitter\u003c/a> following. The two are both remarkably trim even though they “taste everything” made at the Mission District shop. Many eating and drinking favorites make both Godby and Vahey’s list. Vahey seemed amused that there is also a strong showing of their clients on the list.\u003c/p>\n\u003cp>\u003cstrong>JAKE GODBY'S EATS\u003c/strong>\u003cbr>\nJake Godby said, “I eat out every night but try to cook (at home) at least one night.” Because he lives by \u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a>, that is “my go to restaurant.” Vahey said to him: “You're a duck fiend” and Godby nodded and smiled. He shops at \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and that \"they have great meat there.\" He favors the morning bun from \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> and has “no guilt associated with food.”\u003c/p>\n\u003cp>Godby will eat “any of the pastas at \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a>. They're both a client and friends.\"\u003c/p>\n\u003cp>“I try to limit myself to one burrito a week,” said Godby. This limit must be a challenge given the Humphry Slocombe Mission location is heavy on taquerias. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For drinks, Godby likes a barstool at \u003ca href=\"http://www.auntcharlieslounge.com/\">Aunt Charlie’s Lounge\u003c/a>: “It’s a dicey, old school drag bar.” He goes to the \u003ca href=\"http://www.ramprestaurant.com/\">Ramp\u003c/a> because city living can make one “forget that you live by the water sometimes.” For simple, good food, Godby checks in at \u003ca href=\"http://www.farmtablesf.com/\">farm:table café\u003c/a>: \"It’s tiny and communal. There's one salad, one sandwich, one soup, and coffee.\"\u003c/p>\n\u003cp>One routine eating destination is the famed Vietnamese eatery \u003ca href=\"http://www.yelp.com/biz/tu-lan-san-francisco\">Tu Lan\u003c/a>: “I’ve been here fifteen years and I still go once a week. Order the #37 'Vietnamese Style' dish. Tu Lan is near my gym and I'm downtown a lot.” \u003c/p>\n\u003cp>\u003cstrong>GODBY & VAHEY’S FAVORITES\u003c/strong>\u003cbr>\nVahey said that Godby “pretty much named my favorite places.” \u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>, \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, and \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a> came up as joints that both men enjoy.\u003c/p>\n\u003cp>Godby offered two scenarios for where he likes to go for date night. First was \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/naps-3-san-francisco\">Nap’s Bar\u003c/a>. For Emmy’s: “I’ve never had a bad meal here.” His other date night choice is \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and Frances. “Blackbird has a great Old Fashioned. At Frances, I order anything lamb.\" Godby admitted, \"I was fired by Melissa (Perello)\" when he worked “at Charles Nob Hill.” \u003c/p>\n\u003cp>Blackbird is also Vahey’s favorite bar. “If you put a gun to my head, I’d say Frances is my favorite restaurant. I can remember every single bite of every single dish there.” Vahey favors \u003ca href=\"http://www.chezspencer.net/\">Chez Spencer\u003c/a> for romantic dining outings. “With the outdoor lights, it’s a perfect area for gazing into someone’s eyes.”\u003c/p>\n\u003cp>\u003cstrong>SEAN VAHEY'S PICKS\u003c/strong>\u003cbr>\n“I love going out to \u003ca href=\"http://www.yelp.com/biz/sea-breeze-cafe-san-francisco\">Sea Breeze Café\u003c/a> in the Sunset. It’s run by a husband and wife and is quaint. They are so kind. The food is really simple. They have the best pancakes on the planet, that reminds me of the way my Mom made pancakes.” He also likes\u003ca href=\"http://www.starbellysf.com/\"> Starbelly\u003c/a>, and said, “I go there often.” \u003ca href=\"http://www.hogandrocks.com/\">Hogs & Rocks\u003c/a> is another Vahey favorite. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.littlestarpizza.com/address2.html\">Little Star Pizza\u003c/a>, Valencia location, has “the best pizza restaurant next to Flour + Water in the City.” For lunch at work, Vahey said, “\u003ca href=\"http://palstakeaway.com/\">Pal’s (Takeaway)\u003c/a> is our lunch spot.” Nearby bar \u003ca href=\"http://www.shotwellsbar.com/\">Shotwell’s\u003c/a> also gets a shout out. Vahey is excited about newcomer \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: “What they’re doing is new, and has given a breath of fresh air to the dining scene. They have phenomenal service.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>NEWS\u003c/strong>\u003cbr>\nVahey & Godby told \u003cem>Bay Area Bites\u003c/em> that they just signed the lease for their new parlor location and that “it’s just dirt right now.” Expect to see something completed by late summer next year for this project. Bring on the Secret Breakfast ice cream. \u003c/p>\n\n",
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"excerpt": "Humphry Slocombe’s Jake Godby and Sean Vahey are known nationally for their cutting edge ice cream flavors and massive Twitter following. The two are both remarkably trim even though they “taste everything” made at the Mission District shop. Many eating and drinking favorites make both Godby and Vahey’s list. Vahey seemed amused that there is also a strong showing of their clients on the list.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jake-sean500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jake-sean500.jpg\" alt=\"Jake Godby and Sean Vahey\" title=\"Jake Godby and Sean Vahey\" width=\"500\" height=\"714\" class=\"alignnone size-full wp-image-18543\">\u003c/a>\u003cbr>\nJake Godby and Sean Vahey. Photo credit Todd Selby of \u003ca href=\"http://theselby.com/\">theselby.com\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe’s\u003c/a> Jake Godby and Sean Vahey are \u003ca href=\"http://www.nytimes.com/2010/07/04/magazine/04icecream-t.html\">known nationally\u003c/a> for their cutting edge ice cream flavors and massive \u003ca href=\"http://twitter.com/humphryslocombe\">Twitter\u003c/a> following. The two are both remarkably trim even though they “taste everything” made at the Mission District shop. Many eating and drinking favorites make both Godby and Vahey’s list. Vahey seemed amused that there is also a strong showing of their clients on the list.\u003c/p>\n\u003cp>\u003cstrong>JAKE GODBY'S EATS\u003c/strong>\u003cbr>\nJake Godby said, “I eat out every night but try to cook (at home) at least one night.” Because he lives by \u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a>, that is “my go to restaurant.” Vahey said to him: “You're a duck fiend” and Godby nodded and smiled. He shops at \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and that \"they have great meat there.\" He favors the morning bun from \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> and has “no guilt associated with food.”\u003c/p>\n\u003cp>Godby will eat “any of the pastas at \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a>. They're both a client and friends.\"\u003c/p>\n\u003cp>“I try to limit myself to one burrito a week,” said Godby. This limit must be a challenge given the Humphry Slocombe Mission location is heavy on taquerias. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For drinks, Godby likes a barstool at \u003ca href=\"http://www.auntcharlieslounge.com/\">Aunt Charlie’s Lounge\u003c/a>: “It’s a dicey, old school drag bar.” He goes to the \u003ca href=\"http://www.ramprestaurant.com/\">Ramp\u003c/a> because city living can make one “forget that you live by the water sometimes.” For simple, good food, Godby checks in at \u003ca href=\"http://www.farmtablesf.com/\">farm:table café\u003c/a>: \"It’s tiny and communal. There's one salad, one sandwich, one soup, and coffee.\"\u003c/p>\n\u003cp>One routine eating destination is the famed Vietnamese eatery \u003ca href=\"http://www.yelp.com/biz/tu-lan-san-francisco\">Tu Lan\u003c/a>: “I’ve been here fifteen years and I still go once a week. Order the #37 'Vietnamese Style' dish. Tu Lan is near my gym and I'm downtown a lot.” \u003c/p>\n\u003cp>\u003cstrong>GODBY & VAHEY’S FAVORITES\u003c/strong>\u003cbr>\nVahey said that Godby “pretty much named my favorite places.” \u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>, \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, and \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a> came up as joints that both men enjoy.\u003c/p>\n\u003cp>Godby offered two scenarios for where he likes to go for date night. First was \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/naps-3-san-francisco\">Nap’s Bar\u003c/a>. For Emmy’s: “I’ve never had a bad meal here.” His other date night choice is \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and Frances. “Blackbird has a great Old Fashioned. At Frances, I order anything lamb.\" Godby admitted, \"I was fired by Melissa (Perello)\" when he worked “at Charles Nob Hill.” \u003c/p>\n\u003cp>Blackbird is also Vahey’s favorite bar. “If you put a gun to my head, I’d say Frances is my favorite restaurant. I can remember every single bite of every single dish there.” Vahey favors \u003ca href=\"http://www.chezspencer.net/\">Chez Spencer\u003c/a> for romantic dining outings. “With the outdoor lights, it’s a perfect area for gazing into someone’s eyes.”\u003c/p>\n\u003cp>\u003cstrong>SEAN VAHEY'S PICKS\u003c/strong>\u003cbr>\n“I love going out to \u003ca href=\"http://www.yelp.com/biz/sea-breeze-cafe-san-francisco\">Sea Breeze Café\u003c/a> in the Sunset. It’s run by a husband and wife and is quaint. They are so kind. The food is really simple. They have the best pancakes on the planet, that reminds me of the way my Mom made pancakes.” He also likes\u003ca href=\"http://www.starbellysf.com/\"> Starbelly\u003c/a>, and said, “I go there often.” \u003ca href=\"http://www.hogandrocks.com/\">Hogs & Rocks\u003c/a> is another Vahey favorite. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.littlestarpizza.com/address2.html\">Little Star Pizza\u003c/a>, Valencia location, has “the best pizza restaurant next to Flour + Water in the City.” For lunch at work, Vahey said, “\u003ca href=\"http://palstakeaway.com/\">Pal’s (Takeaway)\u003c/a> is our lunch spot.” Nearby bar \u003ca href=\"http://www.shotwellsbar.com/\">Shotwell’s\u003c/a> also gets a shout out. Vahey is excited about newcomer \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: “What they’re doing is new, and has given a breath of fresh air to the dining scene. They have phenomenal service.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>NEWS\u003c/strong>\u003cbr>\nVahey & Godby told \u003cem>Bay Area Bites\u003c/em> that they just signed the lease for their new parlor location and that “it’s just dirt right now.” Expect to see something completed by late summer next year for this project. Bring on the Secret Breakfast ice cream. \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/24/2010/10/keenyand-law_frankeny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/keenyand-law_frankeny.jpg\" alt=\"Chloe Harris and Frankie Frankeny\" title=\"Chloe Harris and Frankie Frankeny\" width=\"495\" height=\"504\" class=\"alignnone size-full wp-image-18087\">\u003c/a>\u003cbr>\n\u003cem>Chloe Harris and Frankie Frankeny. Photo by Keeney and Law\u003c/em> \u003c/p>\n\u003cp>Power couple Chloé Harris and Frankie Frankeny are well known in the LGBT and creative worlds. Texas gals by birth, Chloé is from Dallas and Frankie from Austin. Harris is the managing editor of \u003ca href=\"http://www.stylebistro.com/\">StyleBistro.com\u003c/a> and a writer whose work has appeared in publications including The Advocate, Advocate.com, InStyle Home, C Magazine, L-Word’s OurChart.com, Bond Alternative Wedding Magazine, 7x7 and California Home + Design. Since 2007, Chloé has been a member of the San Francisco Leadership Council for \u003ca href=\"http://www.glaad.org/\">GLAAD\u003c/a> (the Gay and Lesbian Alliance Against Defamation) and is co-chair of the GLAAD 2010 Media Awards in SF. \u003c/p>\n\u003cp>\u003ca href=\"http://www.frankenyimages.com/\">Frankie Frankeny\u003c/a> is a photographer and film director who has worked in the fields of fashion, lifestyle and food. She knows a lot of chefs and hospitality stars, and was once named among Entertainment Weekly’s Most Creative People in the US. Frankie has collaborated on more than 60 books including award-winners \u003ca href=\"http://www.theartofthebar.com/\">The Art of the Bar\u003c/a> and \u003ca href=\"http://www.amazon.com/Elizabeth-Falkners-Demolition-Desserts-Recipes/dp/1580087817\">Demolition Desserts\u003c/a>. She is also owner of the marketing communications agency Piper/Keller. In 2008, she directed \u003ca href=\"http://www.piperkeller.com/etmc/\">Everything Must Change\u003c/a>, a music video in support of marriage equality. Frankie is also a founding member of \u003ca href=\"http://dot429.com/\">dot429\u003c/a>, a social network for LGBT professionals. Frankeny answered questions about their favorite spots via email. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\" alt=\"paris and jardiniere weddings\" title=\"paris and jardiniere weddings\" width=\"500\" height=\"607\" class=\"alignnone size-full wp-image-18118\">\u003c/a>\u003cbr>\n\u003cem>Marriage two ways: Paris and San Francisco\u003c/em>\u003c/p>\n\u003cp>DATE NIGHT\u003cbr>\nFor date nights we love the perfect Caviar and champagne at the bar at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>. We were married there. We love the casual elegance of \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a> (polpette we must have every time) and we way too often eat the \u003ca href=\"http://www.orsonsf.com/\">Orson\u003c/a> burger with duck fat french fries along side a nice glass of red. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>WEEKEND BRUNCH\u003cbr>\nWhen we have time on the weekend day to have a long brunch we can usually be found at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> eating the glass noodle with crab dish and their perfect papaya salad. We lean very French bistro for brunch and like the croques at \u003ca href=\"http://www.cafedelapresse.com/\">Cafe De La Presse\u003c/a>, \u003ca href=\"http://butlerandthechef.com/\">The Butler and The Chef Bistro\u003c/a> and at \u003ca href=\"http://chezpapasf.com/\">Chez Papa\u003c/a> we gravitate to the mussels and butter lettuce salads. All with sparkling and water. \u003c/p>\n\u003cp>WINE COUNTRY EATS\u003cbr>\nWhen we can get away, we love Yountville. You are in walking distance to an amazing array of special restaurants when you visit. There is \u003ca href=\"http://www.bouchonbakery.com/\">Bouchon Bakery\u003c/a>; Chloé loves the chocolate bouchons. \u003ca href=\"http://www.bistrojeanty.com/\">Bistro Jeanty\u003c/a> has the most remarkable tomato soup ever. You have \u003ca href=\"http://www.reddnapavalley.com/\">Redd\u003c/a>, \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> and \u003ca href=\"http://www.bardessono.com/\">Bardessono\u003c/a>. In addition, my new love is \u003ca href=\"http://www.botteganapavalley.com/index.html\">Bottega\u003c/a>. I just finished \u003ca href=\"http://frankenyimages.tumblr.com/\">shooting Chef Chiarello's book\u003c/a> on the place and can't seem to get enough! It is a really special place. You must have the burratta, gnocci, polenta and the amazing porchetta.\u003c/p>\n\u003cp>MOM AND POP JOINTS\u003cbr>\nWe love \u003ca href=\"http://www.yelp.com/biz/pazzia-restaurant-and-pizzeria-san-francisco\">Pazzia\u003c/a> on 3rd (we love the pizza). Also, \u003ca href=\"http://www.southparkcafesf.com/\">South Park Cafe\u003c/a> for heirloom tomato salad in season pig salad. \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> for spiced prawns and steak tartar and I can be seen too regularly eating lunch and working at \u003ca href=\"http://www.mijitasf.com/\">Mijita\u003c/a>. I love it all there but am hooked on the nachos at the moment. This place is definitely my guiltiest local food pleasure. I eat way too much of it!\u003c/p>\n\u003cp>GROCERY SHOPPING\u003cbr>\nI do all the shopping, and love to grocery shop, so here is a short re-cap of my usual places in the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>:\u003cbr>\nFor fresh produce, it’s the Saturday market. Then \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for cheeses. \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> because Chloé has a passion for their pistachio macarons. I like going to \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> for mushrooms, although I love to forage with my pal Matt. At \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's\u003c/a>, I usually get a duck confit leg, some of their special salts, and if they have the fava bean cake, get it!\u003c/p>\n\u003cp>Frankeny & Harris have were first married in Paris in 2006 in a non-legal ceremony. Their full story is here: \u003ca href=\"http://www.justmarried.us/\">justmarried.us\u003c/a>, and the two are working to make marriage equality a reality.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Frankeny says: \u003c/p>\n\u003cblockquote>\u003cp>“Then we had our 2008 legal ceremony at Jardiniere, another reason we love it so much. And we couldn't have done either wedding without Traci Des Jardins who literally did most everything for us for both ceremonies. I hope to marry Chloe again when we can have a marriage that is not just recognized in nine states, but in every state and country around the world.”\u003c/p>\u003c/blockquote>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/keenyand-law_frankeny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/keenyand-law_frankeny.jpg\" alt=\"Chloe Harris and Frankie Frankeny\" title=\"Chloe Harris and Frankie Frankeny\" width=\"495\" height=\"504\" class=\"alignnone size-full wp-image-18087\">\u003c/a>\u003cbr>\n\u003cem>Chloe Harris and Frankie Frankeny. Photo by Keeney and Law\u003c/em> \u003c/p>\n\u003cp>Power couple Chloé Harris and Frankie Frankeny are well known in the LGBT and creative worlds. Texas gals by birth, Chloé is from Dallas and Frankie from Austin. Harris is the managing editor of \u003ca href=\"http://www.stylebistro.com/\">StyleBistro.com\u003c/a> and a writer whose work has appeared in publications including The Advocate, Advocate.com, InStyle Home, C Magazine, L-Word’s OurChart.com, Bond Alternative Wedding Magazine, 7x7 and California Home + Design. Since 2007, Chloé has been a member of the San Francisco Leadership Council for \u003ca href=\"http://www.glaad.org/\">GLAAD\u003c/a> (the Gay and Lesbian Alliance Against Defamation) and is co-chair of the GLAAD 2010 Media Awards in SF. \u003c/p>\n\u003cp>\u003ca href=\"http://www.frankenyimages.com/\">Frankie Frankeny\u003c/a> is a photographer and film director who has worked in the fields of fashion, lifestyle and food. She knows a lot of chefs and hospitality stars, and was once named among Entertainment Weekly’s Most Creative People in the US. Frankie has collaborated on more than 60 books including award-winners \u003ca href=\"http://www.theartofthebar.com/\">The Art of the Bar\u003c/a> and \u003ca href=\"http://www.amazon.com/Elizabeth-Falkners-Demolition-Desserts-Recipes/dp/1580087817\">Demolition Desserts\u003c/a>. She is also owner of the marketing communications agency Piper/Keller. In 2008, she directed \u003ca href=\"http://www.piperkeller.com/etmc/\">Everything Must Change\u003c/a>, a music video in support of marriage equality. Frankie is also a founding member of \u003ca href=\"http://dot429.com/\">dot429\u003c/a>, a social network for LGBT professionals. Frankeny answered questions about their favorite spots via email. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\" alt=\"paris and jardiniere weddings\" title=\"paris and jardiniere weddings\" width=\"500\" height=\"607\" class=\"alignnone size-full wp-image-18118\">\u003c/a>\u003cbr>\n\u003cem>Marriage two ways: Paris and San Francisco\u003c/em>\u003c/p>\n\u003cp>DATE NIGHT\u003cbr>\nFor date nights we love the perfect Caviar and champagne at the bar at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>. We were married there. We love the casual elegance of \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a> (polpette we must have every time) and we way too often eat the \u003ca href=\"http://www.orsonsf.com/\">Orson\u003c/a> burger with duck fat french fries along side a nice glass of red. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>WEEKEND BRUNCH\u003cbr>\nWhen we have time on the weekend day to have a long brunch we can usually be found at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> eating the glass noodle with crab dish and their perfect papaya salad. We lean very French bistro for brunch and like the croques at \u003ca href=\"http://www.cafedelapresse.com/\">Cafe De La Presse\u003c/a>, \u003ca href=\"http://butlerandthechef.com/\">The Butler and The Chef Bistro\u003c/a> and at \u003ca href=\"http://chezpapasf.com/\">Chez Papa\u003c/a> we gravitate to the mussels and butter lettuce salads. All with sparkling and water. \u003c/p>\n\u003cp>WINE COUNTRY EATS\u003cbr>\nWhen we can get away, we love Yountville. You are in walking distance to an amazing array of special restaurants when you visit. There is \u003ca href=\"http://www.bouchonbakery.com/\">Bouchon Bakery\u003c/a>; Chloé loves the chocolate bouchons. \u003ca href=\"http://www.bistrojeanty.com/\">Bistro Jeanty\u003c/a> has the most remarkable tomato soup ever. You have \u003ca href=\"http://www.reddnapavalley.com/\">Redd\u003c/a>, \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> and \u003ca href=\"http://www.bardessono.com/\">Bardessono\u003c/a>. In addition, my new love is \u003ca href=\"http://www.botteganapavalley.com/index.html\">Bottega\u003c/a>. I just finished \u003ca href=\"http://frankenyimages.tumblr.com/\">shooting Chef Chiarello's book\u003c/a> on the place and can't seem to get enough! It is a really special place. You must have the burratta, gnocci, polenta and the amazing porchetta.\u003c/p>\n\u003cp>MOM AND POP JOINTS\u003cbr>\nWe love \u003ca href=\"http://www.yelp.com/biz/pazzia-restaurant-and-pizzeria-san-francisco\">Pazzia\u003c/a> on 3rd (we love the pizza). Also, \u003ca href=\"http://www.southparkcafesf.com/\">South Park Cafe\u003c/a> for heirloom tomato salad in season pig salad. \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> for spiced prawns and steak tartar and I can be seen too regularly eating lunch and working at \u003ca href=\"http://www.mijitasf.com/\">Mijita\u003c/a>. I love it all there but am hooked on the nachos at the moment. This place is definitely my guiltiest local food pleasure. I eat way too much of it!\u003c/p>\n\u003cp>GROCERY SHOPPING\u003cbr>\nI do all the shopping, and love to grocery shop, so here is a short re-cap of my usual places in the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>:\u003cbr>\nFor fresh produce, it’s the Saturday market. Then \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for cheeses. \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> because Chloé has a passion for their pistachio macarons. I like going to \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> for mushrooms, although I love to forage with my pal Matt. At \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's\u003c/a>, I usually get a duck confit leg, some of their special salts, and if they have the fava bean cake, get it!\u003c/p>\n\u003cp>Frankeny & Harris have were first married in Paris in 2006 in a non-legal ceremony. Their full story is here: \u003ca href=\"http://www.justmarried.us/\">justmarried.us\u003c/a>, and the two are working to make marriage equality a reality.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Frankeny says: \u003c/p>\n\u003cblockquote>\u003cp>“Then we had our 2008 legal ceremony at Jardiniere, another reason we love it so much. And we couldn't have done either wedding without Traci Des Jardins who literally did most everything for us for both ceremonies. I hope to marry Chloe again when we can have a marriage that is not just recognized in nine states, but in every state and country around the world.”\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"order": 8
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
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"source": "Commonwealth Club of California"
},
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"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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"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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"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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"hyphenacion": {
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"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. ",
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"jerrybrown": {
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"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. ",
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"order": 18
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},
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"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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"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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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"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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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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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",
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