Lawyer Turned Baker's Recipe for Success: YouTube (And a Century-Old Starter)
Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients
How to Make Paella and Where to Get Your Paella Fix Around the Bay Area
Top Five Desserts in Palo Alto/Menlo Park
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This Bay Area native is a longtime food & wine journalist and blogger who has contributed to regional publications such as the San Jose Mercury News and its affiliates, Metro, San Francisco Chronicle, South Bay Accent, Urbanspoon and other epistles that are lucky enough not to have been killed off yet by the publishing crisis.","avatar":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Susan Hathaway | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/susanhathaway"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_133012":{"type":"posts","id":"bayareabites_133012","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133012","score":null,"sort":[1553099073000]},"guestAuthors":[],"slug":"lawyer-turned-bakers-recipe-for-success-youtube-and-a-century-old-starter","title":"Lawyer Turned Baker's Recipe for Success: YouTube (And a Century-Old Starter)","publishDate":1553099073,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The intoxicating aroma of fresh-from-the-oven bread wafts through the air as dozens of shoppers at the Menlo Park farmers market line up to buy naturally leavened bread in multiple alluring guises from \u003ca href=\"https://www.littleskybakery.com/\">\u003cstrong>Little Sky Bakery\u003c/strong>\u003c/a>. There's a tray of rich challah rolls containing beguiling swirls of Nutella or pistachio cream. Tangy, purple-hued levain rounds touched with ground blueberries are studded with walnuts. There's an uncommonly lavish ratio of fruit to dough in the raisin-nut bread. Golden sections of nutty-flavored, fine-textured country bread are speckled throughout with toasted black and white sesame seeds.\u003cbr>\n[aside postID=bayareabites_83695,bayareabites_129693,news_11401794 label=\"More crumbs to nibble on\"]\u003cbr>\nThe resume of bakers who produce artisan bread like this often involves culinary school and lengthy apprenticeships, which makes Little Sky founder Tian Mayimin one of the most unlikely of bakers. She was born in China, received her undergrad, masters and law degrees from Harvard, worked in the anti-trust area at a blue-chip law firm in Washington, D.C., and didn't begin doing experimental bread baking as a hobby until a couple of years ago.\u003c/p>\n\u003cp>Mayimin knew she wanted to start some sort of food-related company after moving to Menlo Park in 2016 with her new husband after he joined the Stanford faculty to teach and do research in his field of computational neuroscience. But becoming a professional baker was a fluke.\u003c/p>\n\u003cfigure id=\"attachment_133022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133022\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-bread-partners-1.jpg\" alt=\"Yan Xu, left, and Tian Mayimin were pals at Harvard and got back together last year as partners in Little Sky Bakery.\" width=\"1920\" height=\"2901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-160x242.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-800x1209.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-768x1160.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-1020x1541.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-794x1200.jpg 794w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yan Xu, left, and Tian Mayimin were pals at Harvard and got back together last year as partners in Little Sky Bakery. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Playing with a starter\u003c/strong>\u003c/h2>\n\u003cp>Mayimin's new career began with the acquisition of a century-old starter that had been passed around within the family of a friend for awhile, with her receiving it from the friend's mother. Its history is \"slightly mysterious,\" she says, but \"The story was, it originated in France, went to Alaska, went to Taiwan and came to California.\"\u003c/p>\n\u003cp>Armed with this promising starter, new Bay Area resident Mayimin began playing around with challah recipes for fun while fitfully writing a business plan that didn't have a firm concept. \"After our families descended on us (for a visit), I started baking every day, just to feed them. I'd never baked bread before,\" she explains.\u003c/p>\n\u003cp>\"We had excess bread so we'd show up at our friends' and neighbors' doors. 'Hey, here's a loaf of bread,'\" Mayimin recalls with a laugh. The response was so enthusiastic and the baking so much fun that she soon had her business concept, which started with free local delivery of her loaves based on an ebullient response to postcards left on doorsteps in her neighborhood. This was in the spring of 2017.\u003c/p>\n\u003cfigure id=\"attachment_132928\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-Tian-kitchen.jpg\" alt=\"Bakery founder Tian Mayimin makes a wide variety of naturally leavened breads in her kitchen in Menlo Park, such as yummy, cheese-filled rolls.\" width=\"1920\" height=\"1318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-1200x824.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakery founder Tian Mayimin makes a wide variety of naturally leavened breads in her kitchen in Menlo Park, such as yummy, cheese-filled rolls. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California's \u003ca href=\"https://www.cdph.ca.gov/Programs/CEH/DFDCS/Pages/FDBPrograms/FoodSafetyProgram/CottageFoodOperations.aspx\">\u003cstrong>cottage food law\u003c/strong>\u003c/a>, launched in 2013, enables food entrepreneurs like Mayimin to kick off companies in their kitchens without the usual costly, complicated requirements. The Little Sky Bakery moniker came from her husband, reflecting her petite stature and the English translation of her first name.\u003c/p>\n\u003ch2>\u003cstrong>Goodbye law, hello bread\u003c/strong>\u003c/h2>\n\u003cp>Mayimin knew she needed to get smarter about bread making if she wanted her newfound starch passion to fly so she devoured books like \u003cem>Tartine Bread\u003c/em> and \u003cem>The Book of Bread \u003c/em>while also avidly studying instructional You Tube videos. However, one could say she had bread in her DNA because her family was from wheat-growing Northern China — think steamed buns and noodles — where her grandmother whipped up lots of tasty skillet bread when she was a child.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After living with this grandmother while her parents pursued doctorates in the United States, Mayimin left China at age seven, decamping to Ohio and later New Jersey to rejoin them. Later, as a Harvard undergrad, she assumed her path was to earn a doctorate like her parents so she was awarded a degree in philosophy, then a masters in religion, with a Ph.D. on the horizon.\u003c/p>\n\u003cfigure id=\"attachment_132929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-breads.jpg\" alt=\"Country breads, challah, filled rolls, fougasse and other kinds of breads are made by hand in Little Sky Bakery's kitchen workshop.\" width=\"1920\" height=\"802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-160x67.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-800x334.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-768x321.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-1020x426.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-1200x501.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Country breads, challah, filled rolls, fougasse and other kinds of breads are made by hand in Little Sky Bakery's kitchen workshop. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, \"I was starting to realize I didn't like writing and reading,\" she says, but nonetheless, she plowed through law school because it was a field with more practical applications. At her law firm, Mayimin worked on a huge, lengthy antitrust case that exposed her to a new concept. \"It was the first time I'd ever seen a company that made a physical product,\" she recalls. \"That was extraordinarily eye-opening.\"\u003c/p>\n\u003cp>Something else soon became apparent. \"I thought, so if I can make partner after many years, would I be very happy? Would I be as happy and excited as the best of the partners here? I didn't think so,\" she admits.\u003c/p>\n\u003cfigure id=\"attachment_132930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-challahs.jpg\" alt=\"The bakery's rich, naturally leavened challah dough is filled with appealing substances or flavored with orange and olive oil.\" width=\"1920\" height=\"1336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-1020x710.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-1200x835.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bakery's rich, naturally leavened challah dough is filled with appealing substances or flavored with orange and olive oil. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>From juice to loaves\u003c/strong>\u003c/h2>\n\u003cp>[aside postID=bayareabites_126157,bayareabites_1571,news_11679195 label=\"Break some bread\"]\u003cbr>\nAfter that realization, her next stop was Shanghai to launch cold-pressed juices to the Chinese market with a fellow female Harvard grad. \"It was an incredible experience because I knew nothing about anything,\" says Mayimin. \"I knew nothing about China because I had left when I was seven. I knew nothing about business. I knew nothing about juices.\" She co-ran the successful juice business for five years, concurrently maintaining a long-distance courtship and later marriage with her now-husband, a fellow Harvard alumnus, who was then working on a post-doctorate at MIT.\u003c/p>\n\u003cp>Newly married couples living on two separate continents wasn't very workable and \"the clincher was that he got a job here at Stanford,\" Mayimin says, hence the move to Menlo Park. But this attractive Peninsula town has grown on her:\u003c/p>\n\u003cp>\"One thing I did not expect from becoming a baker in the community is how integrated I feel. It's rewarding,\" she explains. \"I never had a home. I moved so much when I was a kid, then Shanghai always felt a little temporary; it never felt like home. This does.\"\u003c/p>\n\u003cfigure id=\"attachment_132931\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-sectional-bread.jpg\" alt='The bakery offers \"sectionals,\" which are fat rolls formed as a long bread; customers can buy a whole loaf or a section of one. Left, whole wheat; right, raisin walnut.' width=\"1920\" height=\"2668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-160x222.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-800x1112.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-768x1067.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-1020x1417.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-864x1200.jpg 864w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bakery offers \"sectionals,\" which are fat rolls formed as a long bread; customers can buy a whole loaf or a section of one. Left, whole wheat; right, raisin walnut. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the strong response to her postcard marketing experiment, Mayimin opened a booth at the seasonal downtown Palo Alto farmers market. Her bread was an instant hit, selling out in the first half hour until she was able to pump up production as much as she could in her suburban kitchen. She added other farmers market locations (Menlo Park, Portola Valley, Saratoga) and a few pop-ups on the Peninsula and even now, patrons are lined up when her stall opens, after which, her supply doesn't last long. To come in late spring will be a booth at the large farmers market in Mountain View.\u003c/p>\n\u003ch2>\u003cstrong>Overcoming challenges as a (very) small business\u003c/strong>\u003c/h2>\n\u003cp>Her young boulangerie has had two major challenges, the first being the issue of production. With demand for Mayimin's bread so strong, the double oven in her kitchen and a couple of later-acquired steam ovens on rolling carts can't produce enough to supply her many fans. She hopes to find a more accommodating location to address this problem.\u003c/p>\n\u003cfigure id=\"attachment_132932\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah.jpg\" alt=\"Mayimin likes the flavor of dandelion so she pairs it with fresh dill and swirls it though her rich challah dough.\" width=\"1920\" height=\"1136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-768x454.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-1200x710.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mayimin likes the flavor of dandelion so she pairs it with fresh dill and swirls it though her rich challah dough. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Little Sky Bakery's second predicament was solved by serendipity. She was working up to 18-hour days last year at the same time as becoming pregnant. \"This was not sustainable,\" she states, realizing that help was needed as her pregnancy progressed. Harvard chum Yan Xu \"just happened to be available. We called him and he flew out the next week,\" says Mayimin.\u003c/p>\n\u003cp>A poly sci major who had worked in nonprofits, Xu was looking for a new career because \"I wasn't good at fundraising,\" he admits. Having no professional food experience, either, he nonetheless has become captivated with the craftsmanship aspect of bread making and is now Mayimin's business partner. His help will be needed even more after she has her baby in June.\u003c/p>\n\u003cfigure id=\"attachment_132933\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-rosemary-olive-bread.jpg\" alt=\"The outstanding rosemary olive bread is tangy and flavorful, with subtle hints of rosemary and two kinds of olives, black and green.\" width=\"1920\" height=\"1145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-800x477.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-768x458.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-1020x608.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-1200x716.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The outstanding rosemary olive bread is tangy and flavorful, with subtle hints of rosemary and two kinds of olives, black and green. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>A superstar starter \u003c/strong>\u003c/h2>\n\u003cp>At the heart of Mayimin's success is her starter, she believes. Despite its mysterious, century-long travels, \"It's a very good starter,\" she insists. She has learned to respect her starter's robust capabilities the hard way, after a calamitous trip in which she took her starter with her on a family trip to the cold, wet tip of Long Island and was terrified that she had killed its best properties.\u003c/p>\n\u003cp>\"I was trying to make bread for the family. It rose but it tasted so bland,\" she relates. After this batch of blah bread, \"I was watching over the starter like a mother hen, trying to keep it warm, reading chemistry papers,\" Mayimin recalls. \"That was a very panicked vacation.\"\u003c/p>\n\u003cp>Fortunately, her starter reverted to form once she was back in the Bay Area. Everything made by Little Sky Bakery, including the challah, uses this starter, with the first gentle rise lasting up to a week.\u003c/p>\n\u003cp>Her eight or nine \"basic\" offerings include a tangy, hole-rich country bread covered with sunflower seeds, a remarkable olive rosemary loaf with a pleasing texture that's full of black and green olives, a dense, super-tart pumpernickel rye, olive oil and orange flavored challah and her addictive raisin walnut bread. \"We add a \u003cem>lot\u003c/em> of fruit. Don't buy the bread if you don't like raisins,\" she warns.\u003c/p>\n\u003cfigure id=\"attachment_132934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-chocolate-cherry.jpg\" alt=\"This labor-intensive bread is filled with slabs of bittersweet chocolate, two kinds of dried cherries -- tart and sweet -- and toasted pecans. It's a delicious indulgence.\" width=\"1920\" height=\"1388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-1020x737.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-1200x868.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This labor-intensive bread is filled with slabs of bittersweet chocolate, two kinds of dried cherries -- tart and sweet -- and toasted pecans. It's a delicious indulgence. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Exercising her creativity with new flavors \u003c/strong>\u003c/h2>\n\u003cp>Mayimin has been reveling in creating new bread offerings, which are rotated into the regular line-up. Using her lush challah as a vehicle for delicious fillings has been a well-received idea, like dill-dandelion, which shows off the earthy, slightly tart flavor of this medicinal plant. Using a different dough formulation, she has developed \"cheese twins,\" which are two plump little conjoined rolls featuring various cheeses that have a different compatible add-in — say, chopped fresh jalapeños or cracked black pepper — in each.\u003c/p>\n\u003cp>Then there are her delectable little loaves of bread lavishly filled with slabs of bittersweet chocolate, sour and sweet dried cherries and toasted pecans. She has produced specialties like avocado bread, saffron-turmeric bread and sourdough with swirls of pungent \u003cem>lazi\u003c/em>, a chile sauce that's a mainstay in Chinese households. Current flavors under development include sourdough scones and cheese-rich formulations of fougasse.\u003c/p>\n\u003cp>Seeing the delight with which she addresses her new profession might be enlightening for others who aren't content in their work and hope for something more internally rewarding. Says Mayimin: \"My attraction to business is, there's some sort of need there and there's a product that 's okay but I could make a better one.\" Her customers couldn't agree more.\u003c/p>\n\u003cfigure id=\"attachment_132935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-at-the-market.jpg\" alt=\"Crowds are lined up in front of the Little Sky booth at the Menlo Park farmers market before it opens and snag everything available. Left, Yan Xu; right, Tian Mayimin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crowds are lined up in front of the Little Sky booth at the Menlo Park farmers market before it opens and snag everything available. Left, Yan Xu; right, Tian Mayimin. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Where to find Little Sky Bakery bread:\u003c/strong>\u003cstrong> \u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.localharvest.org/menlo-park-farmers-market-M3662\">Menlo Park farmers market\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Sunday, 9-1\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.pafarmersmarket.org/\">Downtown Palo Alto farmers market\u003c/a>\u003c/strong>\u003cbr>\n\u003ci>Saturday, 8-noon, May 12-December 8\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.goodrootsevents.com/portola-valley-farmers-market.html\">Portola Valley farmers market\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Thursday, 2-5\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafarmersmkts.com/saratoga-farmers-market\">Saratoga farmers market\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Saturday, 9-1\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafarmersmkts.com/mountain-view-farmers-market\">Mountain View farmers market\u003c/a>\u003c/strong>\u003cbr>\n\u003ci>Sunday, 9-1\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.cafezoehub.com/\">Cafe Zoe\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Saturdays 9:30-1\u003c/i>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/1929+Menalto+Ave,+Menlo+Park,+CA+94025/@37.4592616,-122.1549839,17z/data=!3m1!4b1!4m5!3m4!1s0x808fbb42627b9119:0x552d85bd8ba9b2ab!8m2!3d37.4592616!4d-122.1527952\">1929 Menalto Ave.\u003c/a>\u003cbr>\nMenlo Park\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.milkpail.com/\">Milk Pail Market\u003c/a>\u003c/strong>\u003cbr>\n\u003ci>Saturdays, 10-2\u003c/i>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2585+California+St,+Mountain+View,+CA+94040/@37.4052892,-122.1123716,17z/data=!3m1!4b1!4m5!3m4!1s0x808fb09e597831a9:0x6ee56ad4bde931b2!8m2!3d37.4052892!4d-122.1101829\">2585 California St.\u003c/a>\u003cbr>\nMountain View\u003c/p>\n\u003cp>On the subject of bread, wondering what to do with leftovers? Tian Mayimin has a lot of bread available in her household so she has developed a fast, super-easy, one-pot-meal rendition of ribollita, usually a Tuscan bread soup or stew that typically contains beans, kale, other veggies and, most importantly, leftover bread. This version isn't soupy and can be endlessly customized. She says using very old, dry bread is just fine for this dish.\u003c/p>\n\u003cp>\u003cstrong>Country Bread, Tomato and Onion “Ribollita”\u003c/strong>\u003cbr>\n\u003ci>Makes 2-4 servings\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>A generous half-loaf of bread, ideally country bread or other crusty bread\u003c/li>\n\u003cli>3-4 medium-sized tomatoes, 2 cartons plum tomatoes, or 14½-ounce can whole tomatoes\u003c/li>\n\u003cli>1 onion, sliced\u003c/li>\n\u003cli>Garlic, minced (optional)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003cli>2-4 eggs (optional)\u003c/li>\n\u003cli>Chile flakes (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cut or rip bread into 1-inch pieces. Roughly chop tomatoes, saving all juice.\u003c/li>\n\u003cli>Cover the bottom of a large skillet with olive oil and heat until oil is hot. Add onion and garlic (if using) and cook on medium until translucent, stirring. This should take just a few minutes.\u003c/li>\n\u003cli>Add tomatoes with their juice and cook on medium for 5 to 8 minutes until tomatoes and onion slices start to soften. Less time is required for canned tomatoes.\u003c/li>\n\u003cli>Add bread pieces. Cook for another 5 to 8 minutes until the bread has softened and soaked up the juices. Add salt and pepper to taste. If bread is too dry, add stock or broth.\u003c/li>\n\u003cli>If adding eggs, push the bread mixture to one side of the pan, add a little more oil and put eggs into the pan and cook over easy. Add a little salt and pepper to eggs.\u003c/li>\n\u003cli>Serve in the pan, on a platter or dish up individual servings.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Variations:\u003c/strong> For a spicier version, add some chile flakes along with the onion. Additional chopped or sliced vegetables can be added after first softening the onion but don't add too many. Chopped fresh herbs can also be added at the end of cooking.\u003c/p>\n\n","blocks":[],"excerpt":"A China-born, Harvard-educated attorney taught herself how to make amazing naturally leavened bread and now sells gems like Nutella-filled challah and sourdough with swirls of lazi.","status":"publish","parent":0,"modified":1567629179,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":2381},"headData":{"title":"Lawyer Turned Baker's Recipe for Success: YouTube (And a Century-Old Starter) | KQED","description":"A China-born, Harvard-educated attorney taught herself how to make amazing naturally leavened bread and now sells gems like Nutella-filled challah and sourdough with swirls of lazi.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Lawyer Turned Baker's Recipe for Success: YouTube (And a Century-Old Starter)","datePublished":"2019-03-20T16:24:33.000Z","dateModified":"2019-09-04T20:32:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133012 https://ww2.kqed.org/bayareabites/?p=133012","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/03/20/lawyer-turned-bakers-recipe-for-success-youtube-and-a-century-old-starter/","disqusTitle":"Lawyer Turned Baker's Recipe for Success: YouTube (And a Century-Old Starter)","path":"/bayareabites/133012/lawyer-turned-bakers-recipe-for-success-youtube-and-a-century-old-starter","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The intoxicating aroma of fresh-from-the-oven bread wafts through the air as dozens of shoppers at the Menlo Park farmers market line up to buy naturally leavened bread in multiple alluring guises from \u003ca href=\"https://www.littleskybakery.com/\">\u003cstrong>Little Sky Bakery\u003c/strong>\u003c/a>. There's a tray of rich challah rolls containing beguiling swirls of Nutella or pistachio cream. Tangy, purple-hued levain rounds touched with ground blueberries are studded with walnuts. There's an uncommonly lavish ratio of fruit to dough in the raisin-nut bread. Golden sections of nutty-flavored, fine-textured country bread are speckled throughout with toasted black and white sesame seeds.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_83695,bayareabites_129693,news_11401794","label":"More crumbs to nibble on "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe resume of bakers who produce artisan bread like this often involves culinary school and lengthy apprenticeships, which makes Little Sky founder Tian Mayimin one of the most unlikely of bakers. She was born in China, received her undergrad, masters and law degrees from Harvard, worked in the anti-trust area at a blue-chip law firm in Washington, D.C., and didn't begin doing experimental bread baking as a hobby until a couple of years ago.\u003c/p>\n\u003cp>Mayimin knew she wanted to start some sort of food-related company after moving to Menlo Park in 2016 with her new husband after he joined the Stanford faculty to teach and do research in his field of computational neuroscience. But becoming a professional baker was a fluke.\u003c/p>\n\u003cfigure id=\"attachment_133022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133022\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-bread-partners-1.jpg\" alt=\"Yan Xu, left, and Tian Mayimin were pals at Harvard and got back together last year as partners in Little Sky Bakery.\" width=\"1920\" height=\"2901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-160x242.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-800x1209.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-768x1160.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-1020x1541.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-bread-partners-1-794x1200.jpg 794w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yan Xu, left, and Tian Mayimin were pals at Harvard and got back together last year as partners in Little Sky Bakery. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Playing with a starter\u003c/strong>\u003c/h2>\n\u003cp>Mayimin's new career began with the acquisition of a century-old starter that had been passed around within the family of a friend for awhile, with her receiving it from the friend's mother. Its history is \"slightly mysterious,\" she says, but \"The story was, it originated in France, went to Alaska, went to Taiwan and came to California.\"\u003c/p>\n\u003cp>Armed with this promising starter, new Bay Area resident Mayimin began playing around with challah recipes for fun while fitfully writing a business plan that didn't have a firm concept. \"After our families descended on us (for a visit), I started baking every day, just to feed them. I'd never baked bread before,\" she explains.\u003c/p>\n\u003cp>\"We had excess bread so we'd show up at our friends' and neighbors' doors. 'Hey, here's a loaf of bread,'\" Mayimin recalls with a laugh. The response was so enthusiastic and the baking so much fun that she soon had her business concept, which started with free local delivery of her loaves based on an ebullient response to postcards left on doorsteps in her neighborhood. This was in the spring of 2017.\u003c/p>\n\u003cfigure id=\"attachment_132928\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-Tian-kitchen.jpg\" alt=\"Bakery founder Tian Mayimin makes a wide variety of naturally leavened breads in her kitchen in Menlo Park, such as yummy, cheese-filled rolls.\" width=\"1920\" height=\"1318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-Tian-kitchen-1200x824.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakery founder Tian Mayimin makes a wide variety of naturally leavened breads in her kitchen in Menlo Park, such as yummy, cheese-filled rolls. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California's \u003ca href=\"https://www.cdph.ca.gov/Programs/CEH/DFDCS/Pages/FDBPrograms/FoodSafetyProgram/CottageFoodOperations.aspx\">\u003cstrong>cottage food law\u003c/strong>\u003c/a>, launched in 2013, enables food entrepreneurs like Mayimin to kick off companies in their kitchens without the usual costly, complicated requirements. The Little Sky Bakery moniker came from her husband, reflecting her petite stature and the English translation of her first name.\u003c/p>\n\u003ch2>\u003cstrong>Goodbye law, hello bread\u003c/strong>\u003c/h2>\n\u003cp>Mayimin knew she needed to get smarter about bread making if she wanted her newfound starch passion to fly so she devoured books like \u003cem>Tartine Bread\u003c/em> and \u003cem>The Book of Bread \u003c/em>while also avidly studying instructional You Tube videos. However, one could say she had bread in her DNA because her family was from wheat-growing Northern China — think steamed buns and noodles — where her grandmother whipped up lots of tasty skillet bread when she was a child.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After living with this grandmother while her parents pursued doctorates in the United States, Mayimin left China at age seven, decamping to Ohio and later New Jersey to rejoin them. Later, as a Harvard undergrad, she assumed her path was to earn a doctorate like her parents so she was awarded a degree in philosophy, then a masters in religion, with a Ph.D. on the horizon.\u003c/p>\n\u003cfigure id=\"attachment_132929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-breads.jpg\" alt=\"Country breads, challah, filled rolls, fougasse and other kinds of breads are made by hand in Little Sky Bakery's kitchen workshop.\" width=\"1920\" height=\"802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-160x67.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-800x334.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-768x321.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-1020x426.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-breads-1200x501.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Country breads, challah, filled rolls, fougasse and other kinds of breads are made by hand in Little Sky Bakery's kitchen workshop. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, \"I was starting to realize I didn't like writing and reading,\" she says, but nonetheless, she plowed through law school because it was a field with more practical applications. At her law firm, Mayimin worked on a huge, lengthy antitrust case that exposed her to a new concept. \"It was the first time I'd ever seen a company that made a physical product,\" she recalls. \"That was extraordinarily eye-opening.\"\u003c/p>\n\u003cp>Something else soon became apparent. \"I thought, so if I can make partner after many years, would I be very happy? Would I be as happy and excited as the best of the partners here? I didn't think so,\" she admits.\u003c/p>\n\u003cfigure id=\"attachment_132930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-challahs.jpg\" alt=\"The bakery's rich, naturally leavened challah dough is filled with appealing substances or flavored with orange and olive oil.\" width=\"1920\" height=\"1336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-1020x710.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-challahs-1200x835.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bakery's rich, naturally leavened challah dough is filled with appealing substances or flavored with orange and olive oil. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>From juice to loaves\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_126157,bayareabites_1571,news_11679195","label":"Break some bread "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAfter that realization, her next stop was Shanghai to launch cold-pressed juices to the Chinese market with a fellow female Harvard grad. \"It was an incredible experience because I knew nothing about anything,\" says Mayimin. \"I knew nothing about China because I had left when I was seven. I knew nothing about business. I knew nothing about juices.\" She co-ran the successful juice business for five years, concurrently maintaining a long-distance courtship and later marriage with her now-husband, a fellow Harvard alumnus, who was then working on a post-doctorate at MIT.\u003c/p>\n\u003cp>Newly married couples living on two separate continents wasn't very workable and \"the clincher was that he got a job here at Stanford,\" Mayimin says, hence the move to Menlo Park. But this attractive Peninsula town has grown on her:\u003c/p>\n\u003cp>\"One thing I did not expect from becoming a baker in the community is how integrated I feel. It's rewarding,\" she explains. \"I never had a home. I moved so much when I was a kid, then Shanghai always felt a little temporary; it never felt like home. This does.\"\u003c/p>\n\u003cfigure id=\"attachment_132931\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-sectional-bread.jpg\" alt='The bakery offers \"sectionals,\" which are fat rolls formed as a long bread; customers can buy a whole loaf or a section of one. Left, whole wheat; right, raisin walnut.' width=\"1920\" height=\"2668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-160x222.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-800x1112.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-768x1067.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-1020x1417.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-sectional-bread-864x1200.jpg 864w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bakery offers \"sectionals,\" which are fat rolls formed as a long bread; customers can buy a whole loaf or a section of one. Left, whole wheat; right, raisin walnut. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After the strong response to her postcard marketing experiment, Mayimin opened a booth at the seasonal downtown Palo Alto farmers market. Her bread was an instant hit, selling out in the first half hour until she was able to pump up production as much as she could in her suburban kitchen. She added other farmers market locations (Menlo Park, Portola Valley, Saratoga) and a few pop-ups on the Peninsula and even now, patrons are lined up when her stall opens, after which, her supply doesn't last long. To come in late spring will be a booth at the large farmers market in Mountain View.\u003c/p>\n\u003ch2>\u003cstrong>Overcoming challenges as a (very) small business\u003c/strong>\u003c/h2>\n\u003cp>Her young boulangerie has had two major challenges, the first being the issue of production. With demand for Mayimin's bread so strong, the double oven in her kitchen and a couple of later-acquired steam ovens on rolling carts can't produce enough to supply her many fans. She hopes to find a more accommodating location to address this problem.\u003c/p>\n\u003cfigure id=\"attachment_132932\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah.jpg\" alt=\"Mayimin likes the flavor of dandelion so she pairs it with fresh dill and swirls it though her rich challah dough.\" width=\"1920\" height=\"1136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-768x454.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-dill-dandeliion-challah-1200x710.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mayimin likes the flavor of dandelion so she pairs it with fresh dill and swirls it though her rich challah dough. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Little Sky Bakery's second predicament was solved by serendipity. She was working up to 18-hour days last year at the same time as becoming pregnant. \"This was not sustainable,\" she states, realizing that help was needed as her pregnancy progressed. Harvard chum Yan Xu \"just happened to be available. We called him and he flew out the next week,\" says Mayimin.\u003c/p>\n\u003cp>A poly sci major who had worked in nonprofits, Xu was looking for a new career because \"I wasn't good at fundraising,\" he admits. Having no professional food experience, either, he nonetheless has become captivated with the craftsmanship aspect of bread making and is now Mayimin's business partner. His help will be needed even more after she has her baby in June.\u003c/p>\n\u003cfigure id=\"attachment_132933\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-rosemary-olive-bread.jpg\" alt=\"The outstanding rosemary olive bread is tangy and flavorful, with subtle hints of rosemary and two kinds of olives, black and green.\" width=\"1920\" height=\"1145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-800x477.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-768x458.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-1020x608.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-rosemary-olive-bread-1200x716.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The outstanding rosemary olive bread is tangy and flavorful, with subtle hints of rosemary and two kinds of olives, black and green. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>A superstar starter \u003c/strong>\u003c/h2>\n\u003cp>At the heart of Mayimin's success is her starter, she believes. Despite its mysterious, century-long travels, \"It's a very good starter,\" she insists. She has learned to respect her starter's robust capabilities the hard way, after a calamitous trip in which she took her starter with her on a family trip to the cold, wet tip of Long Island and was terrified that she had killed its best properties.\u003c/p>\n\u003cp>\"I was trying to make bread for the family. It rose but it tasted so bland,\" she relates. After this batch of blah bread, \"I was watching over the starter like a mother hen, trying to keep it warm, reading chemistry papers,\" Mayimin recalls. \"That was a very panicked vacation.\"\u003c/p>\n\u003cp>Fortunately, her starter reverted to form once she was back in the Bay Area. Everything made by Little Sky Bakery, including the challah, uses this starter, with the first gentle rise lasting up to a week.\u003c/p>\n\u003cp>Her eight or nine \"basic\" offerings include a tangy, hole-rich country bread covered with sunflower seeds, a remarkable olive rosemary loaf with a pleasing texture that's full of black and green olives, a dense, super-tart pumpernickel rye, olive oil and orange flavored challah and her addictive raisin walnut bread. \"We add a \u003cem>lot\u003c/em> of fruit. Don't buy the bread if you don't like raisins,\" she warns.\u003c/p>\n\u003cfigure id=\"attachment_132934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-chocolate-cherry.jpg\" alt=\"This labor-intensive bread is filled with slabs of bittersweet chocolate, two kinds of dried cherries -- tart and sweet -- and toasted pecans. It's a delicious indulgence.\" width=\"1920\" height=\"1388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-1020x737.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-chocolate-cherry-1200x868.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This labor-intensive bread is filled with slabs of bittersweet chocolate, two kinds of dried cherries -- tart and sweet -- and toasted pecans. It's a delicious indulgence. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Exercising her creativity with new flavors \u003c/strong>\u003c/h2>\n\u003cp>Mayimin has been reveling in creating new bread offerings, which are rotated into the regular line-up. Using her lush challah as a vehicle for delicious fillings has been a well-received idea, like dill-dandelion, which shows off the earthy, slightly tart flavor of this medicinal plant. Using a different dough formulation, she has developed \"cheese twins,\" which are two plump little conjoined rolls featuring various cheeses that have a different compatible add-in — say, chopped fresh jalapeños or cracked black pepper — in each.\u003c/p>\n\u003cp>Then there are her delectable little loaves of bread lavishly filled with slabs of bittersweet chocolate, sour and sweet dried cherries and toasted pecans. She has produced specialties like avocado bread, saffron-turmeric bread and sourdough with swirls of pungent \u003cem>lazi\u003c/em>, a chile sauce that's a mainstay in Chinese households. Current flavors under development include sourdough scones and cheese-rich formulations of fougasse.\u003c/p>\n\u003cp>Seeing the delight with which she addresses her new profession might be enlightening for others who aren't content in their work and hope for something more internally rewarding. Says Mayimin: \"My attraction to business is, there's some sort of need there and there's a product that 's okay but I could make a better one.\" Her customers couldn't agree more.\u003c/p>\n\u003cfigure id=\"attachment_132935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/BAB-at-the-market.jpg\" alt=\"Crowds are lined up in front of the Little Sky booth at the Menlo Park farmers market before it opens and snag everything available. Left, Yan Xu; right, Tian Mayimin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/BAB-at-the-market-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crowds are lined up in front of the Little Sky booth at the Menlo Park farmers market before it opens and snag everything available. Left, Yan Xu; right, Tian Mayimin. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Where to find Little Sky Bakery bread:\u003c/strong>\u003cstrong> \u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.localharvest.org/menlo-park-farmers-market-M3662\">Menlo Park farmers market\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Sunday, 9-1\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.pafarmersmarket.org/\">Downtown Palo Alto farmers market\u003c/a>\u003c/strong>\u003cbr>\n\u003ci>Saturday, 8-noon, May 12-December 8\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.goodrootsevents.com/portola-valley-farmers-market.html\">Portola Valley farmers market\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Thursday, 2-5\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafarmersmkts.com/saratoga-farmers-market\">Saratoga farmers market\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Saturday, 9-1\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafarmersmkts.com/mountain-view-farmers-market\">Mountain View farmers market\u003c/a>\u003c/strong>\u003cbr>\n\u003ci>Sunday, 9-1\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.cafezoehub.com/\">Cafe Zoe\u003c/a> \u003c/strong>\u003cbr>\n\u003ci>Saturdays 9:30-1\u003c/i>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/1929+Menalto+Ave,+Menlo+Park,+CA+94025/@37.4592616,-122.1549839,17z/data=!3m1!4b1!4m5!3m4!1s0x808fbb42627b9119:0x552d85bd8ba9b2ab!8m2!3d37.4592616!4d-122.1527952\">1929 Menalto Ave.\u003c/a>\u003cbr>\nMenlo Park\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.milkpail.com/\">Milk Pail Market\u003c/a>\u003c/strong>\u003cbr>\n\u003ci>Saturdays, 10-2\u003c/i>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2585+California+St,+Mountain+View,+CA+94040/@37.4052892,-122.1123716,17z/data=!3m1!4b1!4m5!3m4!1s0x808fb09e597831a9:0x6ee56ad4bde931b2!8m2!3d37.4052892!4d-122.1101829\">2585 California St.\u003c/a>\u003cbr>\nMountain View\u003c/p>\n\u003cp>On the subject of bread, wondering what to do with leftovers? Tian Mayimin has a lot of bread available in her household so she has developed a fast, super-easy, one-pot-meal rendition of ribollita, usually a Tuscan bread soup or stew that typically contains beans, kale, other veggies and, most importantly, leftover bread. This version isn't soupy and can be endlessly customized. She says using very old, dry bread is just fine for this dish.\u003c/p>\n\u003cp>\u003cstrong>Country Bread, Tomato and Onion “Ribollita”\u003c/strong>\u003cbr>\n\u003ci>Makes 2-4 servings\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>A generous half-loaf of bread, ideally country bread or other crusty bread\u003c/li>\n\u003cli>3-4 medium-sized tomatoes, 2 cartons plum tomatoes, or 14½-ounce can whole tomatoes\u003c/li>\n\u003cli>1 onion, sliced\u003c/li>\n\u003cli>Garlic, minced (optional)\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003cli>2-4 eggs (optional)\u003c/li>\n\u003cli>Chile flakes (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cut or rip bread into 1-inch pieces. Roughly chop tomatoes, saving all juice.\u003c/li>\n\u003cli>Cover the bottom of a large skillet with olive oil and heat until oil is hot. Add onion and garlic (if using) and cook on medium until translucent, stirring. This should take just a few minutes.\u003c/li>\n\u003cli>Add tomatoes with their juice and cook on medium for 5 to 8 minutes until tomatoes and onion slices start to soften. Less time is required for canned tomatoes.\u003c/li>\n\u003cli>Add bread pieces. Cook for another 5 to 8 minutes until the bread has softened and soaked up the juices. Add salt and pepper to taste. If bread is too dry, add stock or broth.\u003c/li>\n\u003cli>If adding eggs, push the bread mixture to one side of the pan, add a little more oil and put eggs into the pan and cook over easy. Add a little salt and pepper to eggs.\u003c/li>\n\u003cli>Serve in the pan, on a platter or dish up individual servings.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Variations:\u003c/strong> For a spicier version, add some chile flakes along with the onion. Additional chopped or sliced vegetables can be added after first softening the onion but don't add too many. Chopped fresh herbs can also be added at the end of cooking.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133012/lawyer-turned-bakers-recipe-for-success-youtube-and-a-century-old-starter","authors":["5578"],"categories":["bayareabites_2998","bayareabites_1516","bayareabites_63","bayareabites_95","bayareabites_11028","bayareabites_10028","bayareabites_13687","bayareabites_2332","bayareabites_12","bayareabites_91"],"tags":["bayareabites_16285","bayareabites_16366","bayareabites_14738","bayareabites_16249","bayareabites_14746","bayareabites_16367","bayareabites_16284"],"featImg":"bayareabites_133021","label":"bayareabites"},"bayareabites_93211":{"type":"posts","id":"bayareabites_93211","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93211","score":null,"sort":[1424221985000]},"guestAuthors":[],"slug":"naks-oriental-market-this-mom-and-pop-offers-personalized-service-along-with-asian-and-dutch-ingredients","title":"Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients","publishDate":1424221985,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93219\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\" alt=\"Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-93219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-800x1150.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-768x1104.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-320x460.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>People don't use the word \"love\" very much when it comes to grocery stores. But like virtually all the customers of tiny \u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a> located on a shady side street in Menlo Park, I love this place. Love, love, love, actually, echoing a typical \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g32704-d2534831-Reviews-Nak_s_Oriental_Market-Menlo_Park_California.html\" target=\"_blank\">customer comment online\u003c/a>. There's really nothing else like it, from the eclectic offerings -- many just not available elsewhere or not all in the same place -- to the caring, attentive, generous attitude of friendly proprietor Ken Kurose, who rerouted his career in order to carry on with the store after his father's failing health threatened its closure.\u003c/p>\n\u003cp>Going into Nak's is like a non-fiction version of the \"\u003ca href=\"http://en.wikipedia.org/wiki/Cheers\" target=\"_blank\">Cheers\u003c/a>\" bar on TV, where people know your name and care about making you happy. Curious about an item? Ken is likely to rip open a package and let you try some with no purchase commitment. I'll get to the story of Ken and his family in a moment but first I want to talk about the things I buy there. \u003c/p>\n\u003cp>Nak's is the only place I've regularly found pristine, sushi-quality \u003ca href=\"http://en.wikipedia.org/wiki/Japanese_amberjack\" target=\"_blank\">hamachi\u003c/a> (aka yellowtail) and membrane-free tuna, which are among a few raw fish items that show up twice weekly. And since the store gets in whole hamachi and cuts it on premises, one can buy silky, rich belly cuts as well as \u003ca href=\"http://www.huffingtonpost.com/2013/09/20/hamachi-kama-yellowtail-collar-tuna_n_3957414.html\" target=\"_blank\">\u003cem>kama\u003c/em>, the collar\u003c/a>. Before I knew about Nak's, I only saw this delicacy -- for a pretty price -- in better Japanese restaurants, lightly salted and roasted. It's heavenly, with a juicy, meaty texture and terrific flavor. If you call in advance, you can have Ken set some aside because Nak's doesn't get much.\u003c/p>\n\u003cfigure id=\"attachment_93217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\" alt=\"This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>The usual sushi items are available here like good-quality pickled ginger and soy, including (after a pre-order) terrific house-prepared sushi rice. The market has fresh \u003ca href=\"http://en.wikipedia.org/wiki/Shiso\" target=\"_blank\">shiso\u003c/a> -- that cumin-smelling Japanese herb often used in sushi. And thanks to Ken -- and before him, his dad -- I've discovered some obscure items I now can't live without.\u003c/p>\n\u003cp>Certainly, Nak's has wasabi powder, but what I now buy instead --\"better than powder,\" Ken's dad told me a few years ago -- is a divine Japanese product called \u003ca href=\"http://www.gpe.dk/index.php?option=com_content&view=article&id=50%3Akizami-wasabi&catid=4%3Aproducts&Itemid=3&lang=en\" target=\"_blank\">Kizami Wasabi\u003c/a> that is fresh shredded wasabi root marinated in a little soy that comes frozen in small packages. Its multidimensional flavor is way beyond the powdered stuff. I mix some of it with crème fraîche to make an instant and outstandingly delicious sauce for seafood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thanks to the caring proprietors at Nak's, I've discovered a superior brand of Thai fish sauce and other Oriental ingredients. Full disclosure: I usually don't make standard Asian preparations like sushi and the like with the things I buy here; I use these items for experimental fusion cooking, but good ingredients help any cooking style.\u003c/p>\n\u003cfigure id=\"attachment_93215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\" alt=\"The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\" width=\"1000\" height=\"535\" class=\"size-full wp-image-93215\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-400x214.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-320x171.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>I've bought marvelous, fresh, Japanese-grown, highly prized \u003ca href=\"http://www.mssf.org/cookbook/matsutake.html\" target=\"_blank\">matsutake mushrooms\u003c/a> at Nak's that Ken sold me for an itty-bitty price. He'll bring in things he thinks his customers might like such as \u003ca href=\"http://www.herbalsafety.utep.edu/facts.asp?ID=36\" target=\"_blank\">Korean ginseng root\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Bhut_jolokia\" target=\"_blank\">ghost peppers\u003c/a> (the hottest in the world, reportedly). Nothing seems too exotic, such as \u003ca href=\"https://www.slowfoodusa.org/ark-item/japanese-massaged-dried-persimmon-hoshigaki\" target=\"_blank\">hoshigaki\u003c/a>, which are difficult-to-find, hand-massaged, dried persimmons with an incomparable taste. When he was still alive, Steve Jobs used to come to Nak's to buy them in quantity.\u003c/p>\n\u003cp>Impossibly fragrant \u003ca href=\"http://en.wikipedia.org/wiki/Kaffir_lime\" target=\"_blank\">kaffir lime leaves\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/16/handmade-tofu-and-mochi-keep-traditions-alive-in-san-joses-japantown/\" target=\"_blank\">fresh tofu\u003c/a> from a plant in San Jose, fresh \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-what-is-g-43841\" target=\"_blank\">galangal\u003c/a> root (Thai ginger) -- these are just some of the special things available here. I've been talking to Ken about finding some fresh \u003ca href=\"http://www.bbc.com/news/business-29082091\" target=\"_blank\">wasabi root\u003c/a> and fresh \u003ca href=\"http://www.dailymail.co.uk/femail/article-2474802/Yuzu-new-superfruit-Rare-citrus-Japan-predicted-big-thing.html\" target=\"_blank\">yuzu\u003c/a>, that uniquely aromatic Japanese citrus that is so hard to find outside four-star restaurant menus. I have no doubt he's looking for sources this very minute.\u003c/p>\n\u003cfigure id=\"attachment_93213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\" alt=\"With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93213\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>A recent addition is seasonal tropical fruit like \u003ca href=\"http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/pharmacologicalandbiologicaltreatment/mangosteen-juice\" target=\"_blank\">mangosteen\u003c/a>, \u003ca href=\"http://www.nutrition-and-you.com/Lychee.html\" target=\"_blank\">lychee\u003c/a>, \u003ca href=\"http://zesprikiwi.com/home-consumers/zespri-kiwifruit/gold-kiwifruit\" target=\"_blank\">golden kiwi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Pitaya\" target=\"_blank\">dragonfruit\u003c/a> and \u003ca href=\"http://www.rambutan.com/\" target=\"_blank\">rambutan\u003c/a>. After a request, Ken even carried \u003ca href=\"http://www.nytimes.com/2013/12/08/travel/a-love-letter-to-a-smelly-fruit.html?pagewanted=all&_r=0\" target=\"_blank\">durian\u003c/a> -- that Southeast Asian fruit with a smell like a ripe compost pile -- before his neighbors started complaining.\u003c/p>\n\u003cp>Beyond the short, cluttered grocery aisles -- Nak's contains only about 700 square feet of space -- are irresistible take-out edibles like dim sum and pork buns that Ken gets in Chinatown in San Francisco. His assistant, Sergio, is making fantastic fresh sushi on alternating Saturdays, utilizing skills learned from years spent in a South Bay Japanese restaurant. Ken often happily hands out samples to anyone walking in.\u003c/p>\n\u003cfigure id=\"attachment_93216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\" alt=\"A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\" width=\"1000\" height=\"668\" class=\"size-full wp-image-93216\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-320x214.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>This may be called an \"Oriental\" market but Nak's probably has one of the largest selections of \u003ca href=\"http://www.thedutchstore.com\" target=\"_blank\">Dutch packaged foods\u003c/a> in the region. Beginning years ago to support a customer request, the supply now takes up a couple of rows and Dutch residents of the Bay Area regularly stream through the store to buy the crackers, licorice, chocolates and sweets that make them homesick. One can find odds and ends of Indonesian, Chinese and other grocery items in this many-sided little market. \u003c/p>\n\u003cp>Nak's opened in 1968 and was named for its initial proprietor, Fred Nakamura. Twelve years later, recent Japanese immigrant \u003ca href=\"http://inmenlo.com/2011/01/03/sam-kurose-revealing-the-secrets-of-naks-oriental-market/\" target=\"_blank\">Seikichi Kurose\u003c/a> took it over from his brother-in-law, Nakamura, keeping the name unchanged. Eventually working with his wife, Ikie, in the store, Kurose lived nearby and practiced a humble but incredibly warm style of customer service that built loyalty that has lasted decades.\u003c/p>\n\u003cfigure id=\"attachment_93214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\" alt=\"Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93214\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Kurose was known as \"Sam\" to his customers because, he once told me with a twinkle, the mispronunciation of his name by well-meaning Western patrons came out sounding like the word for male genitalia in Japanese. Or maybe he was pulling my leg.\u003c/p>\n\u003cp>Sam ran the store from 1980 on, dealing with high rent, a neglectful landlord (the scuffed old floors have never been replaced) and the usual economic vicissitudes that can be particularly acute for small businesses. He eventually remortgaged his house and took out additional loans a few years ago to keep it afloat. The stress, his age -- he's currently in his 70s --- and an undiagnosed malady caused him to \u003ca href=\"http://www2.almanacnews.com/news/2013/07/12/naks-oriental-market-fights-for-its-life\" target=\"_blank\">collapse in mid-2013\u003c/a>. \u003c/p>\n\u003cp>American-born son Ken had been working in high tech, then as a successful antiques dealer, but seeing the enormous community reaction to the possibility of closing the store -- with petitions and emails of support flying around -- made him feel that he was honor-bound to continue the operation of beloved Nak's, which has now been around for 46 years. \u003c/p>\n\u003cfigure id=\"attachment_93218\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\" alt=\"It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"I give the service my parents always gave,\" he explains. Since he literally grew up in the store, Ken spent his life seeing how his mom and dad treated their customers, with politeness and extra care.\u003c/p>\n\u003cp>But it hasn't been an easy financial path given his costs and continued worry about his father's health. That hasn't kept him from focusing on customers, however. If just one customer requests an item, \"I buy it,\" says Ken. \"I know you don't make money that way but I do it. I saw my dad do it that way. If they really, really want it, I want to make them happy.\"\u003c/p>\n\u003cp>In an \u003ca href=\"http://www.cnbc.com/id/101673188#\" target=\"_blank\">era of supermarkets and discount grocery stores\u003c/a> with bored, inattentive staffs who seem to look forward more to the end of their shift than the needs of their customers, Nak's is a venerated anomaly. It would be distressing not to be able to buy the things I can find only at Nak's if this delightful, somewhat ramshackle little store were no longer around. But it's downright depressing to contemplate a time when such classic mom-and-pop neighborhood treasures might become extinct.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003cbr>\n1151 Chestnut St., Menlo Park\u003cbr>\n650-325-2046\u003cbr>\nHours: Monday-Friday, 10-6:30; Saturday until 5:30.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Naks-Oriental-Market/145160192172424\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Sure, many people shop at indifferent, overlit discount grocery stores to save a few bucks but you can still find special items and exceptional, personalized service if you know where to look. My favorite is eclectic, beloved, miniscule Nak's Oriental Market, which has been offering everything from pristine hamachi belly and the best \u003cem>nuoc mam\u003c/em> to Dutch cookies for 46 years.","status":"publish","parent":0,"modified":1424372312,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1483},"headData":{"title":"Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients | KQED","description":"Sure, many people shop at indifferent, overlit discount grocery stores to save a few bucks but you can still find special items and exceptional, personalized service if you know where to look. My favorite is eclectic, beloved, miniscule Nak's Oriental Market, which has been offering everything from pristine hamachi belly and the best nuoc mam to Dutch cookies for 46 years.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients","datePublished":"2015-02-18T01:13:05.000Z","dateModified":"2015-02-19T18:58:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93211 http://blogs.kqed.org/bayareabites/?p=93211","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/17/naks-oriental-market-this-mom-and-pop-offers-personalized-service-along-with-asian-and-dutch-ingredients/","disqusTitle":"Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients","path":"/bayareabites/93211/naks-oriental-market-this-mom-and-pop-offers-personalized-service-along-with-asian-and-dutch-ingredients","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93219\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\" alt=\"Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-93219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-800x1150.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-768x1104.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-320x460.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>People don't use the word \"love\" very much when it comes to grocery stores. But like virtually all the customers of tiny \u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a> located on a shady side street in Menlo Park, I love this place. Love, love, love, actually, echoing a typical \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g32704-d2534831-Reviews-Nak_s_Oriental_Market-Menlo_Park_California.html\" target=\"_blank\">customer comment online\u003c/a>. There's really nothing else like it, from the eclectic offerings -- many just not available elsewhere or not all in the same place -- to the caring, attentive, generous attitude of friendly proprietor Ken Kurose, who rerouted his career in order to carry on with the store after his father's failing health threatened its closure.\u003c/p>\n\u003cp>Going into Nak's is like a non-fiction version of the \"\u003ca href=\"http://en.wikipedia.org/wiki/Cheers\" target=\"_blank\">Cheers\u003c/a>\" bar on TV, where people know your name and care about making you happy. Curious about an item? Ken is likely to rip open a package and let you try some with no purchase commitment. I'll get to the story of Ken and his family in a moment but first I want to talk about the things I buy there. \u003c/p>\n\u003cp>Nak's is the only place I've regularly found pristine, sushi-quality \u003ca href=\"http://en.wikipedia.org/wiki/Japanese_amberjack\" target=\"_blank\">hamachi\u003c/a> (aka yellowtail) and membrane-free tuna, which are among a few raw fish items that show up twice weekly. And since the store gets in whole hamachi and cuts it on premises, one can buy silky, rich belly cuts as well as \u003ca href=\"http://www.huffingtonpost.com/2013/09/20/hamachi-kama-yellowtail-collar-tuna_n_3957414.html\" target=\"_blank\">\u003cem>kama\u003c/em>, the collar\u003c/a>. Before I knew about Nak's, I only saw this delicacy -- for a pretty price -- in better Japanese restaurants, lightly salted and roasted. It's heavenly, with a juicy, meaty texture and terrific flavor. If you call in advance, you can have Ken set some aside because Nak's doesn't get much.\u003c/p>\n\u003cfigure id=\"attachment_93217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\" alt=\"This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>The usual sushi items are available here like good-quality pickled ginger and soy, including (after a pre-order) terrific house-prepared sushi rice. The market has fresh \u003ca href=\"http://en.wikipedia.org/wiki/Shiso\" target=\"_blank\">shiso\u003c/a> -- that cumin-smelling Japanese herb often used in sushi. And thanks to Ken -- and before him, his dad -- I've discovered some obscure items I now can't live without.\u003c/p>\n\u003cp>Certainly, Nak's has wasabi powder, but what I now buy instead --\"better than powder,\" Ken's dad told me a few years ago -- is a divine Japanese product called \u003ca href=\"http://www.gpe.dk/index.php?option=com_content&view=article&id=50%3Akizami-wasabi&catid=4%3Aproducts&Itemid=3&lang=en\" target=\"_blank\">Kizami Wasabi\u003c/a> that is fresh shredded wasabi root marinated in a little soy that comes frozen in small packages. Its multidimensional flavor is way beyond the powdered stuff. I mix some of it with crème fraîche to make an instant and outstandingly delicious sauce for seafood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thanks to the caring proprietors at Nak's, I've discovered a superior brand of Thai fish sauce and other Oriental ingredients. Full disclosure: I usually don't make standard Asian preparations like sushi and the like with the things I buy here; I use these items for experimental fusion cooking, but good ingredients help any cooking style.\u003c/p>\n\u003cfigure id=\"attachment_93215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\" alt=\"The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\" width=\"1000\" height=\"535\" class=\"size-full wp-image-93215\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-400x214.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-320x171.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>I've bought marvelous, fresh, Japanese-grown, highly prized \u003ca href=\"http://www.mssf.org/cookbook/matsutake.html\" target=\"_blank\">matsutake mushrooms\u003c/a> at Nak's that Ken sold me for an itty-bitty price. He'll bring in things he thinks his customers might like such as \u003ca href=\"http://www.herbalsafety.utep.edu/facts.asp?ID=36\" target=\"_blank\">Korean ginseng root\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Bhut_jolokia\" target=\"_blank\">ghost peppers\u003c/a> (the hottest in the world, reportedly). Nothing seems too exotic, such as \u003ca href=\"https://www.slowfoodusa.org/ark-item/japanese-massaged-dried-persimmon-hoshigaki\" target=\"_blank\">hoshigaki\u003c/a>, which are difficult-to-find, hand-massaged, dried persimmons with an incomparable taste. When he was still alive, Steve Jobs used to come to Nak's to buy them in quantity.\u003c/p>\n\u003cp>Impossibly fragrant \u003ca href=\"http://en.wikipedia.org/wiki/Kaffir_lime\" target=\"_blank\">kaffir lime leaves\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/16/handmade-tofu-and-mochi-keep-traditions-alive-in-san-joses-japantown/\" target=\"_blank\">fresh tofu\u003c/a> from a plant in San Jose, fresh \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-what-is-g-43841\" target=\"_blank\">galangal\u003c/a> root (Thai ginger) -- these are just some of the special things available here. I've been talking to Ken about finding some fresh \u003ca href=\"http://www.bbc.com/news/business-29082091\" target=\"_blank\">wasabi root\u003c/a> and fresh \u003ca href=\"http://www.dailymail.co.uk/femail/article-2474802/Yuzu-new-superfruit-Rare-citrus-Japan-predicted-big-thing.html\" target=\"_blank\">yuzu\u003c/a>, that uniquely aromatic Japanese citrus that is so hard to find outside four-star restaurant menus. I have no doubt he's looking for sources this very minute.\u003c/p>\n\u003cfigure id=\"attachment_93213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\" alt=\"With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93213\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>A recent addition is seasonal tropical fruit like \u003ca href=\"http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/pharmacologicalandbiologicaltreatment/mangosteen-juice\" target=\"_blank\">mangosteen\u003c/a>, \u003ca href=\"http://www.nutrition-and-you.com/Lychee.html\" target=\"_blank\">lychee\u003c/a>, \u003ca href=\"http://zesprikiwi.com/home-consumers/zespri-kiwifruit/gold-kiwifruit\" target=\"_blank\">golden kiwi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Pitaya\" target=\"_blank\">dragonfruit\u003c/a> and \u003ca href=\"http://www.rambutan.com/\" target=\"_blank\">rambutan\u003c/a>. After a request, Ken even carried \u003ca href=\"http://www.nytimes.com/2013/12/08/travel/a-love-letter-to-a-smelly-fruit.html?pagewanted=all&_r=0\" target=\"_blank\">durian\u003c/a> -- that Southeast Asian fruit with a smell like a ripe compost pile -- before his neighbors started complaining.\u003c/p>\n\u003cp>Beyond the short, cluttered grocery aisles -- Nak's contains only about 700 square feet of space -- are irresistible take-out edibles like dim sum and pork buns that Ken gets in Chinatown in San Francisco. His assistant, Sergio, is making fantastic fresh sushi on alternating Saturdays, utilizing skills learned from years spent in a South Bay Japanese restaurant. Ken often happily hands out samples to anyone walking in.\u003c/p>\n\u003cfigure id=\"attachment_93216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\" alt=\"A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\" width=\"1000\" height=\"668\" class=\"size-full wp-image-93216\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-320x214.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>This may be called an \"Oriental\" market but Nak's probably has one of the largest selections of \u003ca href=\"http://www.thedutchstore.com\" target=\"_blank\">Dutch packaged foods\u003c/a> in the region. Beginning years ago to support a customer request, the supply now takes up a couple of rows and Dutch residents of the Bay Area regularly stream through the store to buy the crackers, licorice, chocolates and sweets that make them homesick. One can find odds and ends of Indonesian, Chinese and other grocery items in this many-sided little market. \u003c/p>\n\u003cp>Nak's opened in 1968 and was named for its initial proprietor, Fred Nakamura. Twelve years later, recent Japanese immigrant \u003ca href=\"http://inmenlo.com/2011/01/03/sam-kurose-revealing-the-secrets-of-naks-oriental-market/\" target=\"_blank\">Seikichi Kurose\u003c/a> took it over from his brother-in-law, Nakamura, keeping the name unchanged. Eventually working with his wife, Ikie, in the store, Kurose lived nearby and practiced a humble but incredibly warm style of customer service that built loyalty that has lasted decades.\u003c/p>\n\u003cfigure id=\"attachment_93214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\" alt=\"Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93214\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Kurose was known as \"Sam\" to his customers because, he once told me with a twinkle, the mispronunciation of his name by well-meaning Western patrons came out sounding like the word for male genitalia in Japanese. Or maybe he was pulling my leg.\u003c/p>\n\u003cp>Sam ran the store from 1980 on, dealing with high rent, a neglectful landlord (the scuffed old floors have never been replaced) and the usual economic vicissitudes that can be particularly acute for small businesses. He eventually remortgaged his house and took out additional loans a few years ago to keep it afloat. The stress, his age -- he's currently in his 70s --- and an undiagnosed malady caused him to \u003ca href=\"http://www2.almanacnews.com/news/2013/07/12/naks-oriental-market-fights-for-its-life\" target=\"_blank\">collapse in mid-2013\u003c/a>. \u003c/p>\n\u003cp>American-born son Ken had been working in high tech, then as a successful antiques dealer, but seeing the enormous community reaction to the possibility of closing the store -- with petitions and emails of support flying around -- made him feel that he was honor-bound to continue the operation of beloved Nak's, which has now been around for 46 years. \u003c/p>\n\u003cfigure id=\"attachment_93218\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\" alt=\"It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"I give the service my parents always gave,\" he explains. Since he literally grew up in the store, Ken spent his life seeing how his mom and dad treated their customers, with politeness and extra care.\u003c/p>\n\u003cp>But it hasn't been an easy financial path given his costs and continued worry about his father's health. That hasn't kept him from focusing on customers, however. If just one customer requests an item, \"I buy it,\" says Ken. \"I know you don't make money that way but I do it. I saw my dad do it that way. If they really, really want it, I want to make them happy.\"\u003c/p>\n\u003cp>In an \u003ca href=\"http://www.cnbc.com/id/101673188#\" target=\"_blank\">era of supermarkets and discount grocery stores\u003c/a> with bored, inattentive staffs who seem to look forward more to the end of their shift than the needs of their customers, Nak's is a venerated anomaly. It would be distressing not to be able to buy the things I can find only at Nak's if this delightful, somewhat ramshackle little store were no longer around. But it's downright depressing to contemplate a time when such classic mom-and-pop neighborhood treasures might become extinct.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003cbr>\n1151 Chestnut St., Menlo Park\u003cbr>\n650-325-2046\u003cbr>\nHours: Monday-Friday, 10-6:30; Saturday until 5:30.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Naks-Oriental-Market/145160192172424\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93211/naks-oriental-market-this-mom-and-pop-offers-personalized-service-along-with-asian-and-dutch-ingredients","authors":["5578"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_13687","bayareabites_91"],"tags":["bayareabites_11082","bayareabites_335","bayareabites_10989","bayareabites_14153","bayareabites_336"],"featImg":"bayareabites_93219","label":"bayareabites"},"bayareabites_87059":{"type":"posts","id":"bayareabites_87059","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87059","score":null,"sort":[1410027069000]},"guestAuthors":[],"slug":"how-to-make-paella-and-where-to-get-your-paella-fix-around-the-bay-area","title":"How to Make Paella and Where to Get Your Paella Fix Around the Bay Area ","publishDate":1410027069,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87073\" class=\"wp-caption aligncenter\" style=\"max-width: 746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\" alt=\"Paella is a traditional rice dish made with seafood and saffron. Photo: Angela Johnston\" width=\"746\" height=\"1000\" class=\"size-full wp-image-87073\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella is a traditional rice dish made with seafood and saffron. \u003cstrong>See this recipe below!\u003c/strong> Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>After my family took a trip to Spain five years ago, we fell in love with paella-- a popular Spanish saffron-infused rice dish originating from the rice growing region of Valencia. When we got back to the San Francisco Bay Area, my dad immediately purchased a 15-inch steel paella pan, ordered some traditional bomba rice from an \u003ca href=\"http://www.tienda.com/food/products/rc-03.html?site=1\" target=\"_blank\">online Spanish grocery store\u003c/a>, and started to perfect his version of this deliciously versatile dish.\u003c/p>\n\u003cp>Traditionally, there are three different types of paella: Valencia paella (paella valenciana), seafood paella (paella de marisco), and a mix of seafood like shrimp and mussels and meat (paella mixta). However, even in the San Francisco Bay Area, I’ve discovered many different varieties and unique takes on the dish-- some that include eggs, summer squash and beans, or paella flavored and colored with squid ink (called arros negre or arroz negro on most menus). Authentic Valencia paella, believed to be the original, usually has chicken and rabbit, snails, green vegetables, beans, and is seasoned with saffron, rosemary and lemon.\u003c/p>\n\u003cp>The way to judge a great paella from a good paella is by the spice, the rice, and how it looks and tastes on the bottom. Paella should use saffron as a flavoring, which gives the rice a strong taste and deep yellow color. Some chefs also use pimentón, or smoked paprika, which also gives the rice a rich smoky taste. Bomba rice is also essential to making a perfect pan of paella. The short grain Spanish rice absorbs up to twice as much liquid as other varieties, soaking up the flavor from the aromatic broth it bubbles in. Some restaurants will use arborio rice, or risotto, which doesn’t give the same, desired effect. Paella is traditionally cooked slowly over an open flame, and in an expertly cooked pan of paella, the rice will have a crunchy, crispy caramelized bottom, called \u003cstrong>socarrat\u003c/strong>. This delicious thin layer of crunchiness is achieved by not stirring the paella once you add the rice, and making sure it slowly simmers over a hot flame. It’s difficult to find restaurants serve paella with socarrat because it would take a long time to cook it this way.\u003c/p>\n\u003cp>Listed below is a selection of Spanish restaurants and tapas bars that serve paella around the Bay Area. Most serve a variation of seafood and mixed paella and serve it in a pan on the table. Be sure to bring someone else with you to enjoy the dish-- most restaurants offer a minimum serving of two and the prices usually start at around $20. \u003c/p>\n\u003cfigure id=\"attachment_87072\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\" alt=\"Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-87072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.iberiarestaurant.com/\" target=\"_blank\">\u003cstrong>Iberia Restaurant\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/aYtNrr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n1026 Alma Street, Menlo Park, CA 94025\u003cbr>\nPh: 650-325-8981\u003cbr>\nHours: Mon.-Sat. 12PM-2PM; 5:30PM-10PM; Sun. 5:30PM-10PM\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Located in a beautiful brick building in Menlo Park, directly across the street from the Caltrain station, Iberia offers a menu full of authentic Spanish dishes as well as a separate tapas menu. You can eat in their dining room, or in the tapas bar that has leather couches, a fireplace, and an outdoor patio. The paella runs $29.75 per order making it some of the priciest I’ve found in the Bay, but it’s worth the high price. It’s topped with fresh squid, mussels, clams and shrimp, as well as chicken and beef. The rice is flavorful, but unfortunately it doesn’t have much of the tasty socarrat bottom. It takes about 30 minutes to prepare, and you have to order at least two servings, making one pan cost over $70 without tax or tip. \u003c/p>\n\u003cfigure id=\"attachment_87199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\" alt=\"Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal. \" width=\"1000\" height=\"750\" class=\"size-full wp-image-87199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cascalrestaurant.com/site2011/menus.asp\" target=\"_blank\">\u003cstrong>Cascal\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/cp29Ke\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n400 Castro St, Mountain View, CA 94041\u003cbr>\nPh: 650-940-9500\u003cbr>\nHours: Mon.-Sun. 11:30AM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cascalrestaurant?sk=wall\" target=\"_blank\">Cascal Restaurant\u003c/a> \u003c/p>\n\u003cp>Castro Street in downtown Mountain View is lined with restaurants featuring cuisines from around the world. Cascal adds its own latin-fusion to the mix, offering a selection of traditional Spanish dishes and tapas, and others that are more Cuban or Mexican influenced. Their house paella ($23-$44) is my favorite. It features spanish chorizo, and has a strong smoked-paprika flavor. They offer a seafood paella ($24-46), a vegetarian ($12.50-19.50), and a rustic paella ($23-$44) that comes with lamb, chorizo, chicken, and artichokes. \u003c/p>\n\u003cp>\u003cstrong>Esperpento and Picaro\u003c/strong>\u003c/p>\n\u003cp>These two Spanish restaurants in the Mission are owned by Luis Muela Palomar. Their menus differ only slightly, but they offer a great deal on their paella. If you go to Picaro or Esperpento on a Monday night, and you buy pan of paella for two, four or six people, you will also get free sangria and a free dessert to share. The two-person plate of paella costs $24 and comes with either seafood, or a mixture of seafood and chicken. The seafood and rice in both Picaro and Esperpento's paella weren't as flavorful as ingredients in the other paellas I tried, but I was surprised to see and taste some crunchy socarrat on the sides and bottom of the pan. Also, the prices at these two restaurants are some of the most affordable around the Bay. There are a few other San Francisco restaurants that offer paella on their menus like\u003ca href=\"http://www.alegriassf.com/\" target=\"_blank\"> Alegrias\u003c/a> in the Marina, \u003ca href=\"http://coquetasf.com/\" target=\"_blank\">Coqueta\u003c/a> in the Ferry Building, \u003ca href=\"http://www.yelp.com/biz/zarzuela-san-francisco\" target=\"_blank\">Zarzuela\u003c/a> in Russian Hill, and \u003ca href=\"http://www.b44sf.com/\" target=\"_blank\">B44\u003c/a> in the Financial District.\u003c/p>\n\u003cfigure id=\"attachment_87075\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\" alt=\"The mixed paella at Esperpento. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixed paella at Esperpento. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/esperpento-san-francisco\" target=\"_blank\">\u003cstrong>Esperpento\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/STQZpm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n295 22nd St, San Francisco, CA 94110\u003cbr>\nPh: 415-282-8867\u003cbr>\nHours: Mon.-Fri. 11:00AM-3PM; 5:00PM-11PM; Sat. 12PM-11PM; Sun. 12PM-10PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Esperpento/118945498168685\" target=\"_blank\">Esperpento\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87124\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\" alt=\"The paella at Picaro. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The paella at Picaro. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.picarotapasrestaurant.com/\" target=\"_blank\">\u003cstrong>Picaro\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/GhwSna\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n3120 16th Street, San Francisco, CA 94103\u003cbr>\nPh: 415-431-4089\u003cbr>\nHours: Sun.-Thur. 11:30PM-10PM; Fri.-Sat. 11:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Picaro-Tapas-Restaurant/101658836558233\" target=\"_blank\">Picaro Tapas Restaurant\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87076\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\" alt=\"Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.duendeoakland.com/\" target=\"_blank\">\u003cstrong>Duende\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/2sBkFH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n486 19th Street, Oakland, CA 94612\u003cbr>\nPh: 510-893-0174\u003cbr>\nHours: Sun., Mon., Wed, Thurs., 5:30PM-9:30PM; Fri.-Sat. 5:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/El.Restaurante.Duende\" target=\"_blank\">Duende\u003c/a> \u003c/p>\n\u003cp>Duende’s paellas are more unique and expensive than others in the Bay Area, but they still stay true to tradition, while experimenting with new toppings and flavors. The Paella Carne ($40-76) has pork belly, chorizo picante, manilla clams, and rosemary, and was gone almost as soon as the waiter placed it down on our table. The rosemary flavor didn’t compete with the saffron and paprika spices, the pork belly was crispy juicy, and the paella had a sweet and crispy soccarat on the bottom. You can also order Paella De Verduras ($36-$68), vegetarian paella, with farm eggs, broccoli rabe, asparagus, and heirloom tomatoes, and Arroz Negros ($40-76) with rock fish, tomatoes, allioli, and squid ink. Another dish prepared similarly to paella called Fideua, is also worth a try at Duende ($40-76). Fideua is a traditional Catalan dish made with small bits of pasta noodle browned with a small amount of liquid in a paella pan. It’s almost like a cross between paella and risotto, and Duende’s take on the dish has duck breast, grapes, olives, and kale. The restaurant also has a small bodega on one side of the building, and if you’re lucky a live jazz band may be playing. Reservations may be necessary. You can also get your paella fix in the East Bay at \u003ca href=\"http://www.vengapaella.com/\" target=\"_blank\">Venga Paella\u003c/a> in Jack London Square. \u003c/p>\n\u003cfigure id=\"attachment_87070\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\" alt=\"Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Paella\u003c/h3>\n\u003cp>Paella isn’t too difficult to make at home, as long as you have access to a large 13-15 inch pan or oven-proof skillet. It’s best to make it on the barbeque.\u003c/p>\n\u003cfigure id=\"attachment_87198\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\" alt=\"Homemade Paella. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Paella. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups Spanish paella rice (Bomba or Callespara)\u003c/li>\n\u003cli>2 Tbsp smoked Spanish paprika (Pimenton)\u003c/li>\n\u003cli>1/4 tsp saffron\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>Two medium onions, chopped\u003c/li>\n\u003cli>Two red peppers, chopped\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>Small can diced tomatoes\u003c/li>\n\u003cli>2 Tbsp tomato paste\u003c/li>\n\u003cli>Sliced chorizo, 1/4 to 1/2 lb\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003cli>1 cup fresh or frozen peas or green beans\u003c/li>\n\u003cli>Fish stock (2 to 3 cups per cup of rice)\u003c/li>\n\u003cli>24 approx each of clams, mussels, scallops, shrimp\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>First, prepare the sofrito base over a stove. Add olive oil to paella pan, and saute the chopped onions and red peppers until soft. Add garlic and cook for 3 minutes more. Then add canned tomatoes, tomato paste, 1 Tbsp pimenton, and sliced chorizo. Cook slowly until thick, about 15-20 min.\u003c/li>\n\u003cli>In the meantime, steam clams and mussels and remove most from shells, leaving some in shell for garnish. Reserve broth for the fish stock.\u003c/li>\n\u003cli>Add rice and fish stock ( and stir to combine. Move to the BBQ, and bring to a gentle simmer. Cook for 15-20 minutes.\u003c/li>\n\u003cli>Add peas or beans, shrimp and scallops, and cook on medium heat until seafood is nearly done, about 7 minutes. Don’t stir! Turn over seafood to cook on both sides.\u003c/li>\n\u003cli>As the liquid is absorbed and the rice softens, you should begin to notice a nice socarrat or crust on the bottom of the pan. You can check with a fork and if required, turn down the heat or adjust the position of the pan to ensure even browning.\u003c/li>\n\u003cli>When rice is almost al dente and socarrat is ready, removed from heat and add already- cooked clams and mussels to warm by covering with foil. Let sit for 5-10 minutes before serving.\u003c/li>\n\u003cli>Let guests serve themselves directly from the pan set in the middle of the table. Great also with Sriracha or green Tabasco sauce.\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003ch3>How to Make Fish Stock\u003c/h3>\n\u003cli>You’ll need 2 cups of stock for every cup of Valencia rice, 3 cups if you use Bomba rice. Don’t use too much stock or it will be mushy. The rice should be a little bit underdone when you remove from the heat to let sit.\u003c/li>\n\u003cli>Use reserved clam and mussel cooking liquid or shrimp bouillon cubes.\u003c/li>\n\u003cli>First simmer saffron in 1/4 cup dry white wine until it turns bright yellow\u003c/li>\n\u003cli>Add enough water and fish cubes or broth to make to desired quantity. Add remaining 1 Tbsp pimenton.\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"This traditional Spanish dish is the perfect way to combine fresh seafood and/or meat, delicious spices, and local, seasonal vegetables. You can make it at home on a BBQ, or visit a number of Spanish restaurants around the Bay Area to enjoy a pan with friends.\r\n","status":"publish","parent":0,"modified":1410365541,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1774},"headData":{"title":"How to Make Paella and Where to Get Your Paella Fix Around the Bay Area | KQED","description":"This traditional Spanish dish is the perfect way to combine fresh seafood and/or meat, delicious spices, and local, seasonal vegetables. You can make it at home on a BBQ, or visit a number of Spanish restaurants around the Bay Area to enjoy a pan with friends.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How to Make Paella and Where to Get Your Paella Fix Around the Bay Area ","datePublished":"2014-09-06T18:11:09.000Z","dateModified":"2014-09-10T16:12:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"87059 http://blogs.kqed.org/bayareabites/?p=87059","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/06/how-to-make-paella-and-where-to-get-your-paella-fix-around-the-bay-area/","disqusTitle":"How to Make Paella and Where to Get Your Paella Fix Around the Bay Area ","path":"/bayareabites/87059/how-to-make-paella-and-where-to-get-your-paella-fix-around-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87073\" class=\"wp-caption aligncenter\" style=\"max-width: 746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\" alt=\"Paella is a traditional rice dish made with seafood and saffron. Photo: Angela Johnston\" width=\"746\" height=\"1000\" class=\"size-full wp-image-87073\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella is a traditional rice dish made with seafood and saffron. \u003cstrong>See this recipe below!\u003c/strong> Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>After my family took a trip to Spain five years ago, we fell in love with paella-- a popular Spanish saffron-infused rice dish originating from the rice growing region of Valencia. When we got back to the San Francisco Bay Area, my dad immediately purchased a 15-inch steel paella pan, ordered some traditional bomba rice from an \u003ca href=\"http://www.tienda.com/food/products/rc-03.html?site=1\" target=\"_blank\">online Spanish grocery store\u003c/a>, and started to perfect his version of this deliciously versatile dish.\u003c/p>\n\u003cp>Traditionally, there are three different types of paella: Valencia paella (paella valenciana), seafood paella (paella de marisco), and a mix of seafood like shrimp and mussels and meat (paella mixta). However, even in the San Francisco Bay Area, I’ve discovered many different varieties and unique takes on the dish-- some that include eggs, summer squash and beans, or paella flavored and colored with squid ink (called arros negre or arroz negro on most menus). Authentic Valencia paella, believed to be the original, usually has chicken and rabbit, snails, green vegetables, beans, and is seasoned with saffron, rosemary and lemon.\u003c/p>\n\u003cp>The way to judge a great paella from a good paella is by the spice, the rice, and how it looks and tastes on the bottom. Paella should use saffron as a flavoring, which gives the rice a strong taste and deep yellow color. Some chefs also use pimentón, or smoked paprika, which also gives the rice a rich smoky taste. Bomba rice is also essential to making a perfect pan of paella. The short grain Spanish rice absorbs up to twice as much liquid as other varieties, soaking up the flavor from the aromatic broth it bubbles in. Some restaurants will use arborio rice, or risotto, which doesn’t give the same, desired effect. Paella is traditionally cooked slowly over an open flame, and in an expertly cooked pan of paella, the rice will have a crunchy, crispy caramelized bottom, called \u003cstrong>socarrat\u003c/strong>. This delicious thin layer of crunchiness is achieved by not stirring the paella once you add the rice, and making sure it slowly simmers over a hot flame. It’s difficult to find restaurants serve paella with socarrat because it would take a long time to cook it this way.\u003c/p>\n\u003cp>Listed below is a selection of Spanish restaurants and tapas bars that serve paella around the Bay Area. Most serve a variation of seafood and mixed paella and serve it in a pan on the table. Be sure to bring someone else with you to enjoy the dish-- most restaurants offer a minimum serving of two and the prices usually start at around $20. \u003c/p>\n\u003cfigure id=\"attachment_87072\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\" alt=\"Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-87072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.iberiarestaurant.com/\" target=\"_blank\">\u003cstrong>Iberia Restaurant\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/aYtNrr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n1026 Alma Street, Menlo Park, CA 94025\u003cbr>\nPh: 650-325-8981\u003cbr>\nHours: Mon.-Sat. 12PM-2PM; 5:30PM-10PM; Sun. 5:30PM-10PM\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in a beautiful brick building in Menlo Park, directly across the street from the Caltrain station, Iberia offers a menu full of authentic Spanish dishes as well as a separate tapas menu. You can eat in their dining room, or in the tapas bar that has leather couches, a fireplace, and an outdoor patio. The paella runs $29.75 per order making it some of the priciest I’ve found in the Bay, but it’s worth the high price. It’s topped with fresh squid, mussels, clams and shrimp, as well as chicken and beef. The rice is flavorful, but unfortunately it doesn’t have much of the tasty socarrat bottom. It takes about 30 minutes to prepare, and you have to order at least two servings, making one pan cost over $70 without tax or tip. \u003c/p>\n\u003cfigure id=\"attachment_87199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\" alt=\"Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal. \" width=\"1000\" height=\"750\" class=\"size-full wp-image-87199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cascalrestaurant.com/site2011/menus.asp\" target=\"_blank\">\u003cstrong>Cascal\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/cp29Ke\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n400 Castro St, Mountain View, CA 94041\u003cbr>\nPh: 650-940-9500\u003cbr>\nHours: Mon.-Sun. 11:30AM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cascalrestaurant?sk=wall\" target=\"_blank\">Cascal Restaurant\u003c/a> \u003c/p>\n\u003cp>Castro Street in downtown Mountain View is lined with restaurants featuring cuisines from around the world. Cascal adds its own latin-fusion to the mix, offering a selection of traditional Spanish dishes and tapas, and others that are more Cuban or Mexican influenced. Their house paella ($23-$44) is my favorite. It features spanish chorizo, and has a strong smoked-paprika flavor. They offer a seafood paella ($24-46), a vegetarian ($12.50-19.50), and a rustic paella ($23-$44) that comes with lamb, chorizo, chicken, and artichokes. \u003c/p>\n\u003cp>\u003cstrong>Esperpento and Picaro\u003c/strong>\u003c/p>\n\u003cp>These two Spanish restaurants in the Mission are owned by Luis Muela Palomar. Their menus differ only slightly, but they offer a great deal on their paella. If you go to Picaro or Esperpento on a Monday night, and you buy pan of paella for two, four or six people, you will also get free sangria and a free dessert to share. The two-person plate of paella costs $24 and comes with either seafood, or a mixture of seafood and chicken. The seafood and rice in both Picaro and Esperpento's paella weren't as flavorful as ingredients in the other paellas I tried, but I was surprised to see and taste some crunchy socarrat on the sides and bottom of the pan. Also, the prices at these two restaurants are some of the most affordable around the Bay. There are a few other San Francisco restaurants that offer paella on their menus like\u003ca href=\"http://www.alegriassf.com/\" target=\"_blank\"> Alegrias\u003c/a> in the Marina, \u003ca href=\"http://coquetasf.com/\" target=\"_blank\">Coqueta\u003c/a> in the Ferry Building, \u003ca href=\"http://www.yelp.com/biz/zarzuela-san-francisco\" target=\"_blank\">Zarzuela\u003c/a> in Russian Hill, and \u003ca href=\"http://www.b44sf.com/\" target=\"_blank\">B44\u003c/a> in the Financial District.\u003c/p>\n\u003cfigure id=\"attachment_87075\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\" alt=\"The mixed paella at Esperpento. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixed paella at Esperpento. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/esperpento-san-francisco\" target=\"_blank\">\u003cstrong>Esperpento\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/STQZpm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n295 22nd St, San Francisco, CA 94110\u003cbr>\nPh: 415-282-8867\u003cbr>\nHours: Mon.-Fri. 11:00AM-3PM; 5:00PM-11PM; Sat. 12PM-11PM; Sun. 12PM-10PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Esperpento/118945498168685\" target=\"_blank\">Esperpento\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87124\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\" alt=\"The paella at Picaro. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The paella at Picaro. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.picarotapasrestaurant.com/\" target=\"_blank\">\u003cstrong>Picaro\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/GhwSna\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n3120 16th Street, San Francisco, CA 94103\u003cbr>\nPh: 415-431-4089\u003cbr>\nHours: Sun.-Thur. 11:30PM-10PM; Fri.-Sat. 11:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Picaro-Tapas-Restaurant/101658836558233\" target=\"_blank\">Picaro Tapas Restaurant\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87076\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\" alt=\"Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.duendeoakland.com/\" target=\"_blank\">\u003cstrong>Duende\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/2sBkFH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n486 19th Street, Oakland, CA 94612\u003cbr>\nPh: 510-893-0174\u003cbr>\nHours: Sun., Mon., Wed, Thurs., 5:30PM-9:30PM; Fri.-Sat. 5:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/El.Restaurante.Duende\" target=\"_blank\">Duende\u003c/a> \u003c/p>\n\u003cp>Duende’s paellas are more unique and expensive than others in the Bay Area, but they still stay true to tradition, while experimenting with new toppings and flavors. The Paella Carne ($40-76) has pork belly, chorizo picante, manilla clams, and rosemary, and was gone almost as soon as the waiter placed it down on our table. The rosemary flavor didn’t compete with the saffron and paprika spices, the pork belly was crispy juicy, and the paella had a sweet and crispy soccarat on the bottom. You can also order Paella De Verduras ($36-$68), vegetarian paella, with farm eggs, broccoli rabe, asparagus, and heirloom tomatoes, and Arroz Negros ($40-76) with rock fish, tomatoes, allioli, and squid ink. Another dish prepared similarly to paella called Fideua, is also worth a try at Duende ($40-76). Fideua is a traditional Catalan dish made with small bits of pasta noodle browned with a small amount of liquid in a paella pan. It’s almost like a cross between paella and risotto, and Duende’s take on the dish has duck breast, grapes, olives, and kale. The restaurant also has a small bodega on one side of the building, and if you’re lucky a live jazz band may be playing. Reservations may be necessary. You can also get your paella fix in the East Bay at \u003ca href=\"http://www.vengapaella.com/\" target=\"_blank\">Venga Paella\u003c/a> in Jack London Square. \u003c/p>\n\u003cfigure id=\"attachment_87070\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\" alt=\"Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Paella\u003c/h3>\n\u003cp>Paella isn’t too difficult to make at home, as long as you have access to a large 13-15 inch pan or oven-proof skillet. It’s best to make it on the barbeque.\u003c/p>\n\u003cfigure id=\"attachment_87198\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\" alt=\"Homemade Paella. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Paella. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups Spanish paella rice (Bomba or Callespara)\u003c/li>\n\u003cli>2 Tbsp smoked Spanish paprika (Pimenton)\u003c/li>\n\u003cli>1/4 tsp saffron\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>Two medium onions, chopped\u003c/li>\n\u003cli>Two red peppers, chopped\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>Small can diced tomatoes\u003c/li>\n\u003cli>2 Tbsp tomato paste\u003c/li>\n\u003cli>Sliced chorizo, 1/4 to 1/2 lb\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003cli>1 cup fresh or frozen peas or green beans\u003c/li>\n\u003cli>Fish stock (2 to 3 cups per cup of rice)\u003c/li>\n\u003cli>24 approx each of clams, mussels, scallops, shrimp\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>First, prepare the sofrito base over a stove. Add olive oil to paella pan, and saute the chopped onions and red peppers until soft. Add garlic and cook for 3 minutes more. Then add canned tomatoes, tomato paste, 1 Tbsp pimenton, and sliced chorizo. Cook slowly until thick, about 15-20 min.\u003c/li>\n\u003cli>In the meantime, steam clams and mussels and remove most from shells, leaving some in shell for garnish. Reserve broth for the fish stock.\u003c/li>\n\u003cli>Add rice and fish stock ( and stir to combine. Move to the BBQ, and bring to a gentle simmer. Cook for 15-20 minutes.\u003c/li>\n\u003cli>Add peas or beans, shrimp and scallops, and cook on medium heat until seafood is nearly done, about 7 minutes. Don’t stir! Turn over seafood to cook on both sides.\u003c/li>\n\u003cli>As the liquid is absorbed and the rice softens, you should begin to notice a nice socarrat or crust on the bottom of the pan. You can check with a fork and if required, turn down the heat or adjust the position of the pan to ensure even browning.\u003c/li>\n\u003cli>When rice is almost al dente and socarrat is ready, removed from heat and add already- cooked clams and mussels to warm by covering with foil. Let sit for 5-10 minutes before serving.\u003c/li>\n\u003cli>Let guests serve themselves directly from the pan set in the middle of the table. Great also with Sriracha or green Tabasco sauce.\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003ch3>How to Make Fish Stock\u003c/h3>\n\u003cli>You’ll need 2 cups of stock for every cup of Valencia rice, 3 cups if you use Bomba rice. Don’t use too much stock or it will be mushy. The rice should be a little bit underdone when you remove from the heat to let sit.\u003c/li>\n\u003cli>Use reserved clam and mussel cooking liquid or shrimp bouillon cubes.\u003c/li>\n\u003cli>First simmer saffron in 1/4 cup dry white wine until it turns bright yellow\u003c/li>\n\u003cli>Add enough water and fish cubes or broth to make to desired quantity. Add remaining 1 Tbsp pimenton.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87059/how-to-make-paella-and-where-to-get-your-paella-fix-around-the-bay-area","authors":["5568"],"categories":["bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_13687","bayareabites_366","bayareabites_12","bayareabites_1807","bayareabites_90","bayareabites_91"],"tags":["bayareabites_1289","bayareabites_13773","bayareabites_12123","bayareabites_148","bayareabites_13772","bayareabites_9146","bayareabites_13774","bayareabites_13771","bayareabites_13775"],"featImg":"bayareabites_87200","label":"bayareabites"},"bayareabites_53799":{"type":"posts","id":"bayareabites_53799","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53799","score":null,"sort":[1357635061000]},"guestAuthors":[],"slug":"top-five-desserts-in-palo-altomenlo-park","title":"Top Five Desserts in Palo Alto/Menlo Park","publishDate":1357635061,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_54137\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2desserts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2desserts560.jpg\" alt=\"Salted Caramel Chocolate Tart from Mayfield Bakery and Calafia Cake from Calafia Cafe\" title=\"Salted Caramel Chocolate Tart from Mayfield Bakery and Calafia Cake from Calafia Cafe\" width=\"560\" height=\"210\" class=\"size-full wp-image-54137\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Chocolate Tart from Mayfield Bakery and Calafia Cake from Calafia Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>Since moving from San Francisco down the Peninsula few years ago, I have made it my mission to ferret out the tastiest, choicest victuals within a reasonable distance of my mouth. In the past, I've brought you my salivations on \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/28/burb-burps-howies-artisan-pizza/\">Howie's Artisan Pizza\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/31/burb-burps-evvia-estiatorio/\">Evvia Estiatorio\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/07/toot-toot-tootsie-hello/\">Tootsie's\u003c/a>, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/12/burb-burps-shokolaat/\">Shokolaat\u003c/a> (since closed), but today we take a walk on the sweeter side.\u003c/p>\n\u003cp>This list was not undertaken lightly, and you can rest assured that during the course of research, a lot of thought and consideration went into my belly.\u003c/p>\n\u003cp>\u003cstrong>Top Five Desserts in Palo Alto/Menlo Park\u003c/strong>\u003c/p>\n\u003cp>\n1. \u003cstrong>Triple Coconut Cream Cake from \u003ca href=\"http://paloaltocreamery.com/\">Palo Alto Creamery\u003c/a>:\u003c/strong> This coconut cake -- doled out in mammoth pieces that look like plated glaciers -- has been directly responsible for getting me through one-and-a-half pregnancies, and I am still not tired of it. The coconut buttercream frosting is completely snowed-over with drifts of shredded coconut, and between the sections of moist, sugar syrup-soaked white cake, you'll unearth yellow strata of firm coconut custard. It's a piece of cake a coconut fiend would dearly love to rub all over their body.\u003c/p>\n\u003cp>2. \u003cstrong>Calafia Cake from \u003ca href=\"http://calafiapaloalto.com/\">Calafia Cafe\u003c/a>:\u003c/strong> Made to look like a Hostess cupcake with white \"laces\" drizzled in frosting across the top, Calafia's single-serving cake has layers of moist chocolate cake encased in a pliable chocolate shell with a thick strip of cream running through the middle. It's excellent way to console oneself in the wake of the Hostess bankruptcy. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. \u003cstrong>Salted Caramel Chocolate Tart from \u003ca href=\"http://www.mayfieldbakery.com\">Mayfield Bakery\u003c/a>:\u003c/strong> This mini tart has liquid salted caramel pooling over a layer of firm chocolate, and the crust is a buttery, flakey wonder that fulfills the pastry chef requirement of being cuttable with the side of the fork. It generally serves one (unless you happen to be the generous sort with your mate/partner/kid/friend), and it's an item I hope Mayfield keeps in their glass case for a long time to come.\u003c/p>\n\u003cp>4. \u003cstrong>The Occasional Macaron Shop Macarons from \u003ca href=\"http://www.tootsiesbarn.com/\">Tootsie's\u003c/a>:\u003c/strong> The easiest thing about these macarons is eating them. The most difficult thing about these macarons is trying to comprehend why their creator -- a mysterious entity known only as the \u003ca href=\"https://www.facebook.com/macaronshop?ref=ts&fref=ts\">Occasional Macaron Shop on facebook\u003c/a> -- doesn't open her own actual macaron shop to sell her delicate wares more widely. As it is, you can avail yourself of her lemon, pistachio, burnt caramel, and white chocolate-coconut macarons by visiting \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/07/toot-toot-tootsie-hello/\">Tootsie's at the Stanford Barn\u003c/a>. (Through Tootsie's, my husband has also placed special orders for the Occasional Macaron Shop's amazing financiers for my last three birthdays and they are worth the year-long wait.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. \u003cstrong>Susie's Nutty Cookie from \u003ca href=\"https://www.susiecakes.com/\">Susie Cakes\u003c/a>:\u003c/strong> In this final top dessert entrant, two meltingly tender peanut butter cookies are stuck together by a rich smear of peanut butter buttercream in the most colossal, delicious rendition of a homemade \u003ca href=\"http://www.nabiscoworld.com/Brands/brandlist.aspx?SiteId=1&CatalogType=1&BrandKey=nutterbutter&BrandLink=/nutterbutter/&BrandId=77&PageNo=1\">Nutter Butter\u003c/a> you'll ever set lips, teeth, and tongue on. This is a cookie to make even lactose-intolerant crave a tall, frosty glass of milk for a perfect pairing.\u003c/p>\n\n","blocks":[],"excerpt":"This list was not undertaken lightly, and you can rest assured that during the course of research, a lot of thought and consideration went into my belly.","status":"publish","parent":0,"modified":1546974425,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":539},"headData":{"title":"Top Five Desserts in Palo Alto/Menlo Park | KQED","description":"This list was not undertaken lightly, and you can rest assured that during the course of research, a lot of thought and consideration went into my belly.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Top Five Desserts in Palo Alto/Menlo Park","datePublished":"2013-01-08T08:51:01.000Z","dateModified":"2019-01-08T19:07:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"53799 http://blogs.kqed.org/bayareabites/?p=53799","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/08/top-five-desserts-in-palo-altomenlo-park/","disqusTitle":"Top Five Desserts in Palo Alto/Menlo Park","path":"/bayareabites/53799/top-five-desserts-in-palo-altomenlo-park","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54137\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2desserts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2desserts560.jpg\" alt=\"Salted Caramel Chocolate Tart from Mayfield Bakery and Calafia Cake from Calafia Cafe\" title=\"Salted Caramel Chocolate Tart from Mayfield Bakery and Calafia Cake from Calafia Cafe\" width=\"560\" height=\"210\" class=\"size-full wp-image-54137\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Chocolate Tart from Mayfield Bakery and Calafia Cake from Calafia Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>Since moving from San Francisco down the Peninsula few years ago, I have made it my mission to ferret out the tastiest, choicest victuals within a reasonable distance of my mouth. In the past, I've brought you my salivations on \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/28/burb-burps-howies-artisan-pizza/\">Howie's Artisan Pizza\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/31/burb-burps-evvia-estiatorio/\">Evvia Estiatorio\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/07/toot-toot-tootsie-hello/\">Tootsie's\u003c/a>, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/12/burb-burps-shokolaat/\">Shokolaat\u003c/a> (since closed), but today we take a walk on the sweeter side.\u003c/p>\n\u003cp>This list was not undertaken lightly, and you can rest assured that during the course of research, a lot of thought and consideration went into my belly.\u003c/p>\n\u003cp>\u003cstrong>Top Five Desserts in Palo Alto/Menlo Park\u003c/strong>\u003c/p>\n\u003cp>\n1. \u003cstrong>Triple Coconut Cream Cake from \u003ca href=\"http://paloaltocreamery.com/\">Palo Alto Creamery\u003c/a>:\u003c/strong> This coconut cake -- doled out in mammoth pieces that look like plated glaciers -- has been directly responsible for getting me through one-and-a-half pregnancies, and I am still not tired of it. The coconut buttercream frosting is completely snowed-over with drifts of shredded coconut, and between the sections of moist, sugar syrup-soaked white cake, you'll unearth yellow strata of firm coconut custard. It's a piece of cake a coconut fiend would dearly love to rub all over their body.\u003c/p>\n\u003cp>2. \u003cstrong>Calafia Cake from \u003ca href=\"http://calafiapaloalto.com/\">Calafia Cafe\u003c/a>:\u003c/strong> Made to look like a Hostess cupcake with white \"laces\" drizzled in frosting across the top, Calafia's single-serving cake has layers of moist chocolate cake encased in a pliable chocolate shell with a thick strip of cream running through the middle. It's excellent way to console oneself in the wake of the Hostess bankruptcy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. \u003cstrong>Salted Caramel Chocolate Tart from \u003ca href=\"http://www.mayfieldbakery.com\">Mayfield Bakery\u003c/a>:\u003c/strong> This mini tart has liquid salted caramel pooling over a layer of firm chocolate, and the crust is a buttery, flakey wonder that fulfills the pastry chef requirement of being cuttable with the side of the fork. It generally serves one (unless you happen to be the generous sort with your mate/partner/kid/friend), and it's an item I hope Mayfield keeps in their glass case for a long time to come.\u003c/p>\n\u003cp>4. \u003cstrong>The Occasional Macaron Shop Macarons from \u003ca href=\"http://www.tootsiesbarn.com/\">Tootsie's\u003c/a>:\u003c/strong> The easiest thing about these macarons is eating them. The most difficult thing about these macarons is trying to comprehend why their creator -- a mysterious entity known only as the \u003ca href=\"https://www.facebook.com/macaronshop?ref=ts&fref=ts\">Occasional Macaron Shop on facebook\u003c/a> -- doesn't open her own actual macaron shop to sell her delicate wares more widely. As it is, you can avail yourself of her lemon, pistachio, burnt caramel, and white chocolate-coconut macarons by visiting \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/07/toot-toot-tootsie-hello/\">Tootsie's at the Stanford Barn\u003c/a>. (Through Tootsie's, my husband has also placed special orders for the Occasional Macaron Shop's amazing financiers for my last three birthdays and they are worth the year-long wait.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. \u003cstrong>Susie's Nutty Cookie from \u003ca href=\"https://www.susiecakes.com/\">Susie Cakes\u003c/a>:\u003c/strong> In this final top dessert entrant, two meltingly tender peanut butter cookies are stuck together by a rich smear of peanut butter buttercream in the most colossal, delicious rendition of a homemade \u003ca href=\"http://www.nabiscoworld.com/Brands/brandlist.aspx?SiteId=1&CatalogType=1&BrandKey=nutterbutter&BrandLink=/nutterbutter/&BrandId=77&PageNo=1\">Nutter Butter\u003c/a> you'll ever set lips, teeth, and tongue on. This is a cookie to make even lactose-intolerant crave a tall, frosty glass of milk for a perfect pairing.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53799/top-five-desserts-in-palo-altomenlo-park","authors":["5010"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_13687","bayareabites_2332","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_49","bayareabites_10989","bayareabites_14767"],"featImg":"bayareabites_54136","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","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?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","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.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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