The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes
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DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores
Now, There Is Zero Proof That Alcohol Is What Makes A Great Cocktail
Passing Through the Bardo on Lakeshore Avenue in Oakland
5 Drinks to Drink When You’re Not Drinking
Teetotaling Made Trendy
“Bloody” Halloween Party Punch
Coolhunting at the Good Food Mercantile in San Francisco
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Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"patrickwong":{"type":"authors","id":"11494","meta":{"index":"authors_1591205172","id":"11494","found":true},"name":"Patrick Wong","firstName":"Patrick","lastName":"Wong","slug":"patrickwong","email":"patrickkaiwong@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Patrick is a Seattle native who grew up in a very food-centric family. His father owns a restaurant supply company, his two older sisters are former owners of a successful restaurant in Seattle's International District, and Patrick thinks his mother and grandmother are the best cooks in the world.\r\n\r\nAs editor of a food travel magazine in college and eating his way through New York City and Europe, it for some reason took him a long time to realize he wanted to work professionally in food. After trying to make it in television news in the Bay Area, he realized he hated it and ran for the world of food. Since then, Patrick has been able to combine his journalism chops with his love of food, dining, and cooking into lead marketing roles at several Bay Area food start-ups. Currently, he is the Brand Director for Roli Roti and is the video producer for restaurant podcast, Menu Stories and co-founder of food-inspired streetwear line, Mother Sauce. Patrick is also a contributing writer/photographer/videographer for Thrillist SF, Eater SF, SF Gate, and Tastemade.","avatar":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Patrick Wong | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/patrickwong"}},"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_136311":{"type":"posts","id":"bayareabites_136311","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136311","score":null,"sort":[1582073721000]},"guestAuthors":[],"slug":"the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes","title":"The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes","publishDate":1582073721,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Just because you're not drinking alcohol doesn't mean you have to stick to seltzer water. However you describe them—mocktails, low-ABV, zero-proof—a well-crafted nonalcoholic drink can make a night out a lot more pleasant if you're abstaining from alcohol.\u003c/p>\n\u003cp>And if you're hosting a party, having an intriguing booze-free option is often welcome—both by drinkers and nondrinkers. We offer you three options in the video below.\u003c/p>\n\u003cp>After doing a deep dive on \u003ca href=\"https://www.npr.org/2020/01/02/781673495/6-ways-to-take-a-break-from-drinking\">how to take a break from drinking\u003c/a> for dry January, \u003cem>Life Kit\u003c/em> wanted to learn more about crafting beverages that can compete with traditional cocktails in complexity and taste.\u003c/p>\n\u003cp>We caught up with Nicole Hassoun and Thy Parra of \u003ca href=\"https://www.cocktailcurations.com/about\">Cocktail Curations\u003c/a>, a startup that creates and curates craft cocktails for events, offers training in mixology and operates as a flavor lab. They shared three of their zero-proof recipes (see them listed below) that demonstrate some basic tenants of mixology.\u003c/p>\n\u003cp>Plus, they showed us how to smoke a glass! (You'll have to watch the video for that.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/wck-j8kGvGM\u003c/p>\n\u003chr>\n\u003ch2>\u003cstrong>Mixology Takeaways \u003c/strong>\u003c/h2>\n\u003cp>1. Complexity is key — a drink should satisfy different taste buds: salty, sweet, sour and bitter.\u003c/p>\n\u003cp>2. Shake it like you mean it — this traps air in the drink, giving it a lighter body.\u003c/p>\n\u003cp>3. Bubbles add dimension — when bubbles pop on your tongue, your brain equates that feeling with the drink being cold.\u003c/p>\n\u003cp>4. Drinking begins with aroma — before you sip, you smell. So doing things to increase a beverage's aroma (like smoking the glass) can make the drink appeal to more of your senses.\u003c/p>\n\u003cp>5. Cold drinks feel more viscous — shaking a drink with ice or serving it on the rocks can actually make the liquid feel thicker when you're drinking it.\u003c/p>\n\u003chr>\n\u003ch2>Recipes\u003c/h2>\n\u003cp>\u003cimg class=\"aligncenter wp-image-136314 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg\" alt=\"How to make a nonalcoholic version of a Tom Collins.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3>\u003cstrong>Botanical Water Collins\u003c/strong>\u003c/h3>\n\u003cp>1.5 oz. botanical water*\u003c/p>\n\u003cp>1 oz. fresh lemon juice\u003c/p>\n\u003cp>1 oz. simple syrup (this can be regular simple or spiced up any way you choose!)\u003c/p>\n\u003cp>Pinch of sea salt\u003c/p>\n\u003cp>Sparkling water\u003c/p>\n\u003cp>*Botanical water: You can make a substitute for botanical water at home. Simply infuse filtered water with citrus, fresh herbs and botanicals in your fridge for at least eight hours, and then strain the solids out. This adds depth and complexity to any beverage.\u003c/p>\n\u003cp>In a shaker over ice, combine botanical water, lemon juice, simple syrup and salt. Shake until cold. Strain into a Collins glass over ice. Top with sparkling water.\u003c/p>\n\u003cp>If you want to finish off your drink with a garnish, thinly slice the fruit of your choice — pear and pineapple work well — brush the sliced fruit with simple syrup and bake on the lowest setting (usually 200 F) for 2-3 hours.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136316 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg\" alt=\"How to make basil fennel tonic water, a savory and complex tonic that works well in low-abv beverages.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Basil Fennel Tonic Water\u003c/strong>\u003c/h3>\n\u003cp>4 cups water\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>2 tsp. cinchona bark — Hassoun recommends buying organic \"cut and sifted\" cinchona bark online\u003c/p>\n\u003cp>1 tsp. citric acid\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>½ medium bulb fennel (chopped)\u003c/p>\n\u003cp>4-6 oz. fresh basil (leaves only)\u003c/p>\n\u003cp>Bring 4 cups of water to a boil. Add the citric acid, cinchona bark, sugar, salt and basil leaves in a pot and bring to a boil. Add the fennel and stir to combine. Continue to boil for 2 minutes and remove from heat. Allow to cool and strain using a fine mesh strainer. Store in a bottle of your choice in the fridge for up to two weeks.\u003c/p>\n\u003cp>A simple way to use this tonic:\u003c/p>\n\u003cp>Over ice, fill half of glass with tonic and top with sparkling water.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136317 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg\" alt=\"How to make a kombucha-based cocktail, a refreshing and simple low-ABV beverage.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Kombucha cocktail\u003c/strong>\u003c/h3>\n\u003cp>2 oz. of your favorite kombucha (note that kombucha has trace amounts of alcohol; ginger beer makes a good substitute if you're completely avoiding alcohol.)\u003c/p>\n\u003cp>1 oz. fresh pineapple juice (or any fresh juice you want to explore. Don't hesitate to get funky.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stir kombucha and juice together over ice and strain into your favorite glass. Garnish.\u003c/p>\n\u003chr>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"//www.npr.org\">NPR\u003c/a>.\u003c/div>\n\n","blocks":[],"excerpt":"How to make three nonalcoholic cocktails that will have your guests asking for another round. Also, learn some basic tenets of what makes a delicious mixed drink (with or without alcohol).","status":"publish","parent":0,"modified":1582073721,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":664},"headData":{"title":"The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes | KQED","description":"How to make three nonalcoholic cocktails that will have your guests asking for another round. Also, learn some basic tenets of what makes a delicious mixed drink (with or without alcohol).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes","datePublished":"2020-02-19T00:55:21.000Z","dateModified":"2020-02-19T00:55:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136311 https://ww2.kqed.org/bayareabites/?p=136311","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/18/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes/","disqusTitle":"The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes","nprByline":"Becky Harlan, NPR's The Salt","nprImageAgency":"CJ Riculan/NPR","nprStoryId":"800949670","nprApiLink":"http://api.npr.org/query?id=800949670&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2020/01/31/800949670/the-modern-mocktail-three-distinctive-nonalcoholic-drink-recipes?ft=nprml&f=800949670","nprRetrievedStory":"1","nprPubDate":"Fri, 31 Jan 2020 12:07:00 -0500","nprStoryDate":"Fri, 31 Jan 2020 06:02:29 -0500","nprLastModifiedDate":"Fri, 31 Jan 2020 12:07:50 -0500","path":"/bayareabites/136311/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just because you're not drinking alcohol doesn't mean you have to stick to seltzer water. However you describe them—mocktails, low-ABV, zero-proof—a well-crafted nonalcoholic drink can make a night out a lot more pleasant if you're abstaining from alcohol.\u003c/p>\n\u003cp>And if you're hosting a party, having an intriguing booze-free option is often welcome—both by drinkers and nondrinkers. We offer you three options in the video below.\u003c/p>\n\u003cp>After doing a deep dive on \u003ca href=\"https://www.npr.org/2020/01/02/781673495/6-ways-to-take-a-break-from-drinking\">how to take a break from drinking\u003c/a> for dry January, \u003cem>Life Kit\u003c/em> wanted to learn more about crafting beverages that can compete with traditional cocktails in complexity and taste.\u003c/p>\n\u003cp>We caught up with Nicole Hassoun and Thy Parra of \u003ca href=\"https://www.cocktailcurations.com/about\">Cocktail Curations\u003c/a>, a startup that creates and curates craft cocktails for events, offers training in mixology and operates as a flavor lab. They shared three of their zero-proof recipes (see them listed below) that demonstrate some basic tenants of mixology.\u003c/p>\n\u003cp>Plus, they showed us how to smoke a glass! (You'll have to watch the video for that.)\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>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wck-j8kGvGM'\n title='//www.youtube.com/embed/wck-j8kGvGM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003chr>\n\u003ch2>\u003cstrong>Mixology Takeaways \u003c/strong>\u003c/h2>\n\u003cp>1. Complexity is key — a drink should satisfy different taste buds: salty, sweet, sour and bitter.\u003c/p>\n\u003cp>2. Shake it like you mean it — this traps air in the drink, giving it a lighter body.\u003c/p>\n\u003cp>3. Bubbles add dimension — when bubbles pop on your tongue, your brain equates that feeling with the drink being cold.\u003c/p>\n\u003cp>4. Drinking begins with aroma — before you sip, you smell. So doing things to increase a beverage's aroma (like smoking the glass) can make the drink appeal to more of your senses.\u003c/p>\n\u003cp>5. Cold drinks feel more viscous — shaking a drink with ice or serving it on the rocks can actually make the liquid feel thicker when you're drinking it.\u003c/p>\n\u003chr>\n\u003ch2>Recipes\u003c/h2>\n\u003cp>\u003cimg class=\"aligncenter wp-image-136314 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg\" alt=\"How to make a nonalcoholic version of a Tom Collins.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3>\u003cstrong>Botanical Water Collins\u003c/strong>\u003c/h3>\n\u003cp>1.5 oz. botanical water*\u003c/p>\n\u003cp>1 oz. fresh lemon juice\u003c/p>\n\u003cp>1 oz. simple syrup (this can be regular simple or spiced up any way you choose!)\u003c/p>\n\u003cp>Pinch of sea salt\u003c/p>\n\u003cp>Sparkling water\u003c/p>\n\u003cp>*Botanical water: You can make a substitute for botanical water at home. Simply infuse filtered water with citrus, fresh herbs and botanicals in your fridge for at least eight hours, and then strain the solids out. This adds depth and complexity to any beverage.\u003c/p>\n\u003cp>In a shaker over ice, combine botanical water, lemon juice, simple syrup and salt. Shake until cold. Strain into a Collins glass over ice. Top with sparkling water.\u003c/p>\n\u003cp>If you want to finish off your drink with a garnish, thinly slice the fruit of your choice — pear and pineapple work well — brush the sliced fruit with simple syrup and bake on the lowest setting (usually 200 F) for 2-3 hours.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136316 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg\" alt=\"How to make basil fennel tonic water, a savory and complex tonic that works well in low-abv beverages.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Basil Fennel Tonic Water\u003c/strong>\u003c/h3>\n\u003cp>4 cups water\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>2 tsp. cinchona bark — Hassoun recommends buying organic \"cut and sifted\" cinchona bark online\u003c/p>\n\u003cp>1 tsp. citric acid\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>½ medium bulb fennel (chopped)\u003c/p>\n\u003cp>4-6 oz. fresh basil (leaves only)\u003c/p>\n\u003cp>Bring 4 cups of water to a boil. Add the citric acid, cinchona bark, sugar, salt and basil leaves in a pot and bring to a boil. Add the fennel and stir to combine. Continue to boil for 2 minutes and remove from heat. Allow to cool and strain using a fine mesh strainer. Store in a bottle of your choice in the fridge for up to two weeks.\u003c/p>\n\u003cp>A simple way to use this tonic:\u003c/p>\n\u003cp>Over ice, fill half of glass with tonic and top with sparkling water.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136317 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg\" alt=\"How to make a kombucha-based cocktail, a refreshing and simple low-ABV beverage.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Kombucha cocktail\u003c/strong>\u003c/h3>\n\u003cp>2 oz. of your favorite kombucha (note that kombucha has trace amounts of alcohol; ginger beer makes a good substitute if you're completely avoiding alcohol.)\u003c/p>\n\u003cp>1 oz. fresh pineapple juice (or any fresh juice you want to explore. Don't hesitate to get funky.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stir kombucha and juice together over ice and strain into your favorite glass. Garnish.\u003c/p>\n\u003chr>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"//www.npr.org\">NPR\u003c/a>.\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136311/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes","authors":["byline_bayareabites_136311"],"categories":["bayareabites_13306","bayareabites_1844","bayareabites_10916"],"tags":["bayareabites_16534","bayareabites_89","bayareabites_9710","bayareabites_16535","bayareabites_16533","bayareabites_392","bayareabites_14738","bayareabites_10921","bayareabites_12890"],"featImg":"bayareabites_136309","label":"bayareabites"},"bayareabites_135565":{"type":"posts","id":"bayareabites_135565","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135565","score":null,"sort":[1574438837000]},"guestAuthors":[],"slug":"fresh-farmers-market-picks-for-your-holiday-table","title":"Fresh Farmers Market Picks for Your Holiday Table","publishDate":1574438837,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_109221,bayareabites_102262' label='Other Holiday Tips From CUESA']\u003cbr>\nWho says the winter farmers market is a quiet affair? In California, we are blessed with a bounty of cool-season crops and locally made goodies to make your holiday celebrations fresh and delicious.\u003c/p>\n\u003cp>You can make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers. Here are some seasonal specialties from the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market-saturday\" target=\"_blank\" rel=\"noopener noreferrer\">Ferry Plaza Farmers Market\u003c/a> to help you make the most of the winter market.\u003c/p>\n\u003ch2>Hachiya and Fuyu persimmons\u003c/h2>\n\u003cfigure id=\"attachment_135643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg\" alt=\"Hachiya persimmons\" width=\"1920\" height=\"1289\" class=\"size-full wp-image-135643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. Acorn-shaped Hachiyas must be enjoyed fully ripe, so select fruits that are delicately soft and mushy (otherwise they’re astringent). They can be dried to make the Japanese treat \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/01/09/ancient-japanese-food-craft-brings-persimmons-to-american-palates/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>hoshigaki\u003c/em>\u003c/a> or used in preserves and baking (as in \u003ca href=\"https://cuesa.org/recipe/grandma-elsies-world-famous-persimmon-cookies\" target=\"_blank\" rel=\"noopener noreferrer\">this cookie recipe\u003c/a>). The squat and sweet Fuyu, on the other hand, can be eaten when it is still hard. Slice it into salads or dry the slices into thick rounds.\u003c/p>\n\u003cp>Look for persimmons at \u003ca href=\"https://cuesa.org/seller/kj-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">K&J Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/blossom-bluff-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">Blossom Bluff Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/twin-girls-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Twin Girls Farm\u003c/a>, and other fruit growers at the farmers market.\u003c/p>\n\u003ch2>Peak‐harvest walnuts\u003c/h2>\n\u003cfigure id=\"attachment_135607\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135607\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg\" alt=\"Old Dog Ranch assorted walnut flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old Dog Ranch offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fall is the time for harvesting walnuts. Excellent chopped, toasted, or glazed, the walnut, with its rich and satisfying flavor, lends itself just as easily into a roasted beet and goat cheese salad as it does into a dark chocolate brownie. Find freshly harvested walnuts at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Glashoff Farms\u003c/a> and \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Old Dog Ranch\u003c/a>. The latter also offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads.\u003c/p>\n\u003ch2>Beyond butternut\u003c/h2>\n\u003cfigure id=\"attachment_135569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg\" alt=\"A colorful assortment of winter squash\" width=\"1920\" height=\"1289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winter squash are harvested during the fall, when their rinds hardens, and can be stored until spring, lasting through the critical cold months. Sweeter and denser than the summer squash, winter varieties make a belly‐filling basis for soups and pies and \u003ca href=\"https://cuesa.org/recipe/nutloaf-stuffed-delicata-squash\" target=\"_blank\" rel=\"noopener noreferrer\">a hearty vessel for stuffing\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. The most well‐known varieties include butternut, spaghetti and acorn, but local farmers are helping us explore lesser‐known members of the winter squash family.\u003c/p>\n\u003cp>Look for through the farmers market, and check out our \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/10/29/squash-goals-a-guide-to-winter-squash/\" target=\"_blank\" rel=\"noopener noreferrer\">winter squash guide\u003c/a> for a primer on varieties.\u003c/p>\n\u003ch2>Heirloom apples\u003c/h2>\n\u003cfigure id=\"attachment_135609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135609\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Devoto Orchards has many apple varieties. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up your apple pie game with heirloom apples from the farmers market. At grocery stores, you might only find a handful of apples such as Red Delicious and Granny Smith, but at the farmers market, you’ll find more than 50 fresh and flavorful varieties with evocative names like Mutsu, Gravenstein, and Black Twig, each available for a brief, delicious window of time.\u003c/p>\n\u003cp>Use them in \u003ca href=\"https://cuesa.org/recipe/avivas-applesauce\" target=\"_blank\" rel=\"noopener noreferrer\">apple sauce\u003c/a>, \u003ca href=\"https://cuesa.org/recipe/classic-apple-pie\" target=\"_blank\" rel=\"noopener noreferrer\">pie\u003c/a>, salads, stuffings, chutneys, and more. Find them at the farmers market at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Devoto Orchards\u003c/a> and \u003ca href=\"https://cuesa.org/seller/apple-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Farm\u003c/a>.\u003c/p>\n\u003ch2>No ordinary cranberry sauce\u003c/h2>\n\u003cfigure id=\"attachment_135610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135610\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg\" alt=\"Wise Goat's honey fermented cranberry sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Goat's honey fermented cranberry sauce \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ditch the canned cranberry log and try honey fermented cranberry sauce from \u003ca href=\"https://cuesa.org/seller/wise-goat-organics\" target=\"_blank\" rel=\"noopener noreferrer\">Wise Goat Organics\u003c/a>, a Santa Cruz‐based maker of handcrafted ferments, to add flair to glazes and syrups to accompany your holiday feast. Nutritional therapy practitioner Mary Risavi’s nutrient‐dense version includes organic cranberries, ginger, wildflower honey, orange peel, and cinnamon.\u003c/p>\n\u003ch2>Fruit and herb syrups for distinctive dressings\u003c/h2>\n\u003cfigure id=\"attachment_135611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135611\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg\" alt=\"June Taylor's unique herbal, floral, and fruit syrups.\" width=\"1920\" height=\"1303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1200x814.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">June Taylor's unique herbal, floral, and fruit syrups. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bringing a contemporary twist to Christmas food traditions, \u003ca href=\"https://cuesa.org/seller/june-taylor-company\" target=\"_blank\" rel=\"noopener noreferrer\">June Taylor\u003c/a> sources from local farmers for her unique herbal, floral, and fruit syrups. With flavors like Douglas Fir & Rosemary, Yuzu & Mint, and Santa Rosa Plum and Rose Geranium, try them in vinaigrettes, glazed over fish or meat, drizzled over ice cream or cake, or mixed into cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenstarorchards.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Hidden Star Orchards\u003c/a> also offers pure fruit juice extracts in flavors like pomegranate, which provide highly concentrated flavors for sauces and salads dressings.\u003c/p>\n\u003ch2>Alternative nogs\u003c/h2>\n\u003cfigure id=\"attachment_135614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135614\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beber Almondmilk provides a vegan alternative to eggnog. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a vegan alternative to eggnog, check out \u003ca href=\"https://cuesa.org/seller/beber-almondmilk\" target=\"_blank\" rel=\"noopener noreferrer\">Beber Almondmilk\u003c/a>’s almond and cashew-based version, ideal for holiday entertaining, cookie dipping and warming up by that open fire. For dairy drinkers, \u003ca href=\"https://cuesa.org/seller/alexandre-family-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Alexandre Family Farm\u003c/a> has super‐creamy organic eggnog made from old‐fashioned A2/A2 milk from crossbred grazing cows on their regenerative dairy ranch in Crescent City.\u003c/p>\n\u003ch2>No‐ABV holiday bubbly\u003c/h2>\n\u003cfigure id=\"attachment_135615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135615\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Softer is a lactofermented soda that is made the old-fashioned way. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avoid the holiday hangover with a refreshing \u003ca href=\"https://cuesa.org/seller/eatwell-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Eatwell Farm Softer\u003c/a>, a lactofermented soda that is made the old‐fashioned way. In flavors like lavender, lemon verbena, rose geranium, and rosemary, Softers are made with botanical hydrosols using fresh herbs from Eatwell and other local farms.\u003c/p>\n\u003cp>The result is an effervescent beverage that is naturally low in sugar, probiotic, and brimming with bubbles for holiday toasting.\u003c/p>\n\u003ch2>Modern mulling spice\u003c/h2>\n\u003cfigure id=\"attachment_135618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135618\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Little Apple Treats's apple cider caramels, vinegars, and shrubs are all made using apples from their Sebastopol farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/little-apple-treats\" target=\"_blank\" rel=\"noopener noreferrer\">Little Apple Treats\u003c/a> has made a name for themselves with their award‐winning apple cider caramels, vinegars and shrubs, all made using apples from their Sebastopol farm. Perfect for cozy holiday celebrations, their mulling spice will add holiday cheer to hot mulled wine or nonalcoholic punch, with a special blend of dried roses, dried heirloom apples, hibiscus, cinnamon, cardamom, cloves, and allspice.\u003c/p>\n\u003ch2>Pasture‐raised meats for your feast\u003c/h2>\n\u003cfigure id=\"attachment_135619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135619\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can find chicken, duck, and pork at Root Down Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For your holiday roasts, ducks and hams, support sustainably-minded ranchers at the farmers market. Find pasture‐raised meats from local farmers such as \u003ca href=\"https://cuesa.org/seller/devils-gulch-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Devil’s Gulch Ranch\u003c/a> (pork, lamb, rabbit), \u003ca href=\"https://cuesa.org/seller/farmer-joy\" target=\"_blank\" rel=\"noopener noreferrer\">Farmer Joy\u003c/a> (duck, chicken, beef, pork), \u003ca href=\"https://cuesa.org/seller/massa-organics\">Massa Organics\u003c/a> (pork), \u003ca href=\"https://cuesa.org/seller/mountain-ranch-organically-grown\" target=\"_blank\" rel=\"noopener noreferrer\">Mountain Ranch Organically Grown\u003c/a> (guinea hen, chicken), and \u003ca href=\"https://cuesa.org/seller/root-down-farm\">Root Down Farm\u003c/a> (chicken, duck, pork).\u003c/p>\n\u003ch2>Dungeness crab\u003c/h2>\n\u003cfigure id=\"attachment_135621\" class=\"wp-caption aligncenter\" style=\"max-width: 1704px\">\u003cimg class=\"size-full wp-image-135621\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg\" alt=\"\" width=\"1704\" height=\"1136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg 1704w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1200x800.jpg 1200w\" sizes=\"(max-width: 1704px) 100vw, 1704px\">\u003cfigcaption class=\"wp-caption-text\">A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste, but it is just as savory when boiled or steamed and served with butter. Locally caught crab is usually available from \u003ca href=\"https://cuesa.org/seller/hh-fresh-fish-co\" target=\"_blank\" rel=\"noopener noreferrer\">H&H Fresh Fish\u003c/a> starting in November, but the 2019 commercial season has been delayed this year and is expected to start in mid-December.\u003c/p>\n\u003cp>Once it becomes available, try this \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/08/02/celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab/\" target=\"_blank\" rel=\"noopener noreferrer\">Ginger Chile Dungeness Crab\u003c/a> from Preeti Mistry.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Looking for unique gift ideas from our local foodshed? Check out \u003ca href=\"https://cuesa.org/article/gifts-our-foodshed-cuesas-farmers-market-holiday-guide\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA’s Farmers Market Holiday Guide\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers.","status":"publish","parent":0,"modified":1574440653,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1161},"headData":{"title":"Fresh Farmers Market Picks for Your Holiday Table | KQED","description":"Make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fresh Farmers Market Picks for Your Holiday Table","datePublished":"2019-11-22T16:07:17.000Z","dateModified":"2019-11-22T16:37:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135565 https://ww2.kqed.org/bayareabites/?p=135565","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/22/fresh-farmers-market-picks-for-your-holiday-table/","disqusTitle":"Fresh Farmers Market Picks for Your Holiday Table","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/135565/fresh-farmers-market-picks-for-your-holiday-table","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_109221,bayareabites_102262","label":"Other Holiday Tips From CUESA "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWho says the winter farmers market is a quiet affair? In California, we are blessed with a bounty of cool-season crops and locally made goodies to make your holiday celebrations fresh and delicious.\u003c/p>\n\u003cp>You can make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers. Here are some seasonal specialties from the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market-saturday\" target=\"_blank\" rel=\"noopener noreferrer\">Ferry Plaza Farmers Market\u003c/a> to help you make the most of the winter market.\u003c/p>\n\u003ch2>Hachiya and Fuyu persimmons\u003c/h2>\n\u003cfigure id=\"attachment_135643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg\" alt=\"Hachiya persimmons\" width=\"1920\" height=\"1289\" class=\"size-full wp-image-135643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. Acorn-shaped Hachiyas must be enjoyed fully ripe, so select fruits that are delicately soft and mushy (otherwise they’re astringent). They can be dried to make the Japanese treat \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/01/09/ancient-japanese-food-craft-brings-persimmons-to-american-palates/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>hoshigaki\u003c/em>\u003c/a> or used in preserves and baking (as in \u003ca href=\"https://cuesa.org/recipe/grandma-elsies-world-famous-persimmon-cookies\" target=\"_blank\" rel=\"noopener noreferrer\">this cookie recipe\u003c/a>). The squat and sweet Fuyu, on the other hand, can be eaten when it is still hard. Slice it into salads or dry the slices into thick rounds.\u003c/p>\n\u003cp>Look for persimmons at \u003ca href=\"https://cuesa.org/seller/kj-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">K&J Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/blossom-bluff-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">Blossom Bluff Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/twin-girls-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Twin Girls Farm\u003c/a>, and other fruit growers at the farmers market.\u003c/p>\n\u003ch2>Peak‐harvest walnuts\u003c/h2>\n\u003cfigure id=\"attachment_135607\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135607\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg\" alt=\"Old Dog Ranch assorted walnut flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old Dog Ranch offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fall is the time for harvesting walnuts. Excellent chopped, toasted, or glazed, the walnut, with its rich and satisfying flavor, lends itself just as easily into a roasted beet and goat cheese salad as it does into a dark chocolate brownie. Find freshly harvested walnuts at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Glashoff Farms\u003c/a> and \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Old Dog Ranch\u003c/a>. The latter also offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads.\u003c/p>\n\u003ch2>Beyond butternut\u003c/h2>\n\u003cfigure id=\"attachment_135569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg\" alt=\"A colorful assortment of winter squash\" width=\"1920\" height=\"1289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winter squash are harvested during the fall, when their rinds hardens, and can be stored until spring, lasting through the critical cold months. Sweeter and denser than the summer squash, winter varieties make a belly‐filling basis for soups and pies and \u003ca href=\"https://cuesa.org/recipe/nutloaf-stuffed-delicata-squash\" target=\"_blank\" rel=\"noopener noreferrer\">a hearty vessel for stuffing\u003c/a>.\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>As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. The most well‐known varieties include butternut, spaghetti and acorn, but local farmers are helping us explore lesser‐known members of the winter squash family.\u003c/p>\n\u003cp>Look for through the farmers market, and check out our \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/10/29/squash-goals-a-guide-to-winter-squash/\" target=\"_blank\" rel=\"noopener noreferrer\">winter squash guide\u003c/a> for a primer on varieties.\u003c/p>\n\u003ch2>Heirloom apples\u003c/h2>\n\u003cfigure id=\"attachment_135609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135609\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Devoto Orchards has many apple varieties. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up your apple pie game with heirloom apples from the farmers market. At grocery stores, you might only find a handful of apples such as Red Delicious and Granny Smith, but at the farmers market, you’ll find more than 50 fresh and flavorful varieties with evocative names like Mutsu, Gravenstein, and Black Twig, each available for a brief, delicious window of time.\u003c/p>\n\u003cp>Use them in \u003ca href=\"https://cuesa.org/recipe/avivas-applesauce\" target=\"_blank\" rel=\"noopener noreferrer\">apple sauce\u003c/a>, \u003ca href=\"https://cuesa.org/recipe/classic-apple-pie\" target=\"_blank\" rel=\"noopener noreferrer\">pie\u003c/a>, salads, stuffings, chutneys, and more. Find them at the farmers market at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Devoto Orchards\u003c/a> and \u003ca href=\"https://cuesa.org/seller/apple-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Farm\u003c/a>.\u003c/p>\n\u003ch2>No ordinary cranberry sauce\u003c/h2>\n\u003cfigure id=\"attachment_135610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135610\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg\" alt=\"Wise Goat's honey fermented cranberry sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Goat's honey fermented cranberry sauce \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ditch the canned cranberry log and try honey fermented cranberry sauce from \u003ca href=\"https://cuesa.org/seller/wise-goat-organics\" target=\"_blank\" rel=\"noopener noreferrer\">Wise Goat Organics\u003c/a>, a Santa Cruz‐based maker of handcrafted ferments, to add flair to glazes and syrups to accompany your holiday feast. Nutritional therapy practitioner Mary Risavi’s nutrient‐dense version includes organic cranberries, ginger, wildflower honey, orange peel, and cinnamon.\u003c/p>\n\u003ch2>Fruit and herb syrups for distinctive dressings\u003c/h2>\n\u003cfigure id=\"attachment_135611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135611\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg\" alt=\"June Taylor's unique herbal, floral, and fruit syrups.\" width=\"1920\" height=\"1303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1200x814.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">June Taylor's unique herbal, floral, and fruit syrups. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bringing a contemporary twist to Christmas food traditions, \u003ca href=\"https://cuesa.org/seller/june-taylor-company\" target=\"_blank\" rel=\"noopener noreferrer\">June Taylor\u003c/a> sources from local farmers for her unique herbal, floral, and fruit syrups. With flavors like Douglas Fir & Rosemary, Yuzu & Mint, and Santa Rosa Plum and Rose Geranium, try them in vinaigrettes, glazed over fish or meat, drizzled over ice cream or cake, or mixed into cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenstarorchards.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Hidden Star Orchards\u003c/a> also offers pure fruit juice extracts in flavors like pomegranate, which provide highly concentrated flavors for sauces and salads dressings.\u003c/p>\n\u003ch2>Alternative nogs\u003c/h2>\n\u003cfigure id=\"attachment_135614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135614\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beber Almondmilk provides a vegan alternative to eggnog. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a vegan alternative to eggnog, check out \u003ca href=\"https://cuesa.org/seller/beber-almondmilk\" target=\"_blank\" rel=\"noopener noreferrer\">Beber Almondmilk\u003c/a>’s almond and cashew-based version, ideal for holiday entertaining, cookie dipping and warming up by that open fire. For dairy drinkers, \u003ca href=\"https://cuesa.org/seller/alexandre-family-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Alexandre Family Farm\u003c/a> has super‐creamy organic eggnog made from old‐fashioned A2/A2 milk from crossbred grazing cows on their regenerative dairy ranch in Crescent City.\u003c/p>\n\u003ch2>No‐ABV holiday bubbly\u003c/h2>\n\u003cfigure id=\"attachment_135615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135615\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Softer is a lactofermented soda that is made the old-fashioned way. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avoid the holiday hangover with a refreshing \u003ca href=\"https://cuesa.org/seller/eatwell-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Eatwell Farm Softer\u003c/a>, a lactofermented soda that is made the old‐fashioned way. In flavors like lavender, lemon verbena, rose geranium, and rosemary, Softers are made with botanical hydrosols using fresh herbs from Eatwell and other local farms.\u003c/p>\n\u003cp>The result is an effervescent beverage that is naturally low in sugar, probiotic, and brimming with bubbles for holiday toasting.\u003c/p>\n\u003ch2>Modern mulling spice\u003c/h2>\n\u003cfigure id=\"attachment_135618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135618\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Little Apple Treats's apple cider caramels, vinegars, and shrubs are all made using apples from their Sebastopol farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/little-apple-treats\" target=\"_blank\" rel=\"noopener noreferrer\">Little Apple Treats\u003c/a> has made a name for themselves with their award‐winning apple cider caramels, vinegars and shrubs, all made using apples from their Sebastopol farm. Perfect for cozy holiday celebrations, their mulling spice will add holiday cheer to hot mulled wine or nonalcoholic punch, with a special blend of dried roses, dried heirloom apples, hibiscus, cinnamon, cardamom, cloves, and allspice.\u003c/p>\n\u003ch2>Pasture‐raised meats for your feast\u003c/h2>\n\u003cfigure id=\"attachment_135619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135619\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can find chicken, duck, and pork at Root Down Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For your holiday roasts, ducks and hams, support sustainably-minded ranchers at the farmers market. Find pasture‐raised meats from local farmers such as \u003ca href=\"https://cuesa.org/seller/devils-gulch-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Devil’s Gulch Ranch\u003c/a> (pork, lamb, rabbit), \u003ca href=\"https://cuesa.org/seller/farmer-joy\" target=\"_blank\" rel=\"noopener noreferrer\">Farmer Joy\u003c/a> (duck, chicken, beef, pork), \u003ca href=\"https://cuesa.org/seller/massa-organics\">Massa Organics\u003c/a> (pork), \u003ca href=\"https://cuesa.org/seller/mountain-ranch-organically-grown\" target=\"_blank\" rel=\"noopener noreferrer\">Mountain Ranch Organically Grown\u003c/a> (guinea hen, chicken), and \u003ca href=\"https://cuesa.org/seller/root-down-farm\">Root Down Farm\u003c/a> (chicken, duck, pork).\u003c/p>\n\u003ch2>Dungeness crab\u003c/h2>\n\u003cfigure id=\"attachment_135621\" class=\"wp-caption aligncenter\" style=\"max-width: 1704px\">\u003cimg class=\"size-full wp-image-135621\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg\" alt=\"\" width=\"1704\" height=\"1136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg 1704w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1200x800.jpg 1200w\" sizes=\"(max-width: 1704px) 100vw, 1704px\">\u003cfigcaption class=\"wp-caption-text\">A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste, but it is just as savory when boiled or steamed and served with butter. Locally caught crab is usually available from \u003ca href=\"https://cuesa.org/seller/hh-fresh-fish-co\" target=\"_blank\" rel=\"noopener noreferrer\">H&H Fresh Fish\u003c/a> starting in November, but the 2019 commercial season has been delayed this year and is expected to start in mid-December.\u003c/p>\n\u003cp>Once it becomes available, try this \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/08/02/celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab/\" target=\"_blank\" rel=\"noopener noreferrer\">Ginger Chile Dungeness Crab\u003c/a> from Preeti Mistry.\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>\u003ci>Looking for unique gift ideas from our local foodshed? Check out \u003ca href=\"https://cuesa.org/article/gifts-our-foodshed-cuesas-farmers-market-holiday-guide\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA’s Farmers Market Holiday Guide\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135565/fresh-farmers-market-picks-for-your-holiday-table","authors":["5484"],"series":["bayareabites_15122","bayareabites_15012"],"categories":["bayareabites_12744","bayareabites_1874","bayareabites_95","bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_1844","bayareabites_12","bayareabites_90","bayareabites_11070"],"tags":["bayareabites_16479","bayareabites_237","bayareabites_16285","bayareabites_2172","bayareabites_9710","bayareabites_16317","bayareabites_2962","bayareabites_16284"],"featImg":"bayareabites_135608","label":"bayareabites_15012"},"bayareabites_135544":{"type":"posts","id":"bayareabites_135544","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135544","score":null,"sort":[1574270816000]},"guestAuthors":[],"slug":"diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores","title":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores","publishDate":1574270816,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='pop_14155,news_11712325' label='More Holiday Fun on KQED']\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n","blocks":[],"excerpt":"Here are some of our favorite gift ideas for any food lover in your life, all made and available in the Bay. ","status":"publish","parent":0,"modified":1575481710,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":48,"wordCount":1639},"headData":{"title":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores | KQED","description":"Here are some of our favorite gift ideas for any food lover in your life, all made and available in the Bay. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores","datePublished":"2019-11-20T17:26:56.000Z","dateModified":"2019-12-04T17:48:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135544 https://ww2.kqed.org/bayareabites/?p=135544","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/20/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores/","disqusTitle":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores","path":"/bayareabites/135544/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"pop_14155,news_11712325","label":"More Holiday Fun on KQED "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\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>\u003cstrong>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\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>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135544/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores","authors":["11494"],"categories":["bayareabites_15908","bayareabites_1244","bayareabites_1653","bayareabites_11028","bayareabites_13746","bayareabites_1844","bayareabites_1927"],"tags":["bayareabites_14076","bayareabites_147","bayareabites_10111","bayareabites_9710","bayareabites_16506","bayareabites_16503","bayareabites_69","bayareabites_13060"],"featImg":"bayareabites_135555","label":"bayareabites"},"bayareabites_133104":{"type":"posts","id":"bayareabites_133104","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133104","score":null,"sort":[1553194745000]},"guestAuthors":[],"slug":"now-there-is-zero-proof-that-alcohol-is-what-makes-a-great-cocktail","title":"Now, There Is Zero Proof That Alcohol Is What Makes A Great Cocktail","publishDate":1553194745,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Martini glasses emblazoned with the words \"Mommy Juice.\" Hundreds of people lined up in the bitter cold for a Christmas-themed bar. Cocktails, including one at \u003ca href=\"https://www.cookingchanneltv.com/devour/2012/11/worlds-most-expensive-cocktail\">$8,500 a pop\u003c/a>, made with vintage liqueurs.\u003c/p>\n\u003cp>It may seem like we're living in the golden age of cocktails — yet \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2014/09/25/think-you-drink-a-lot-this-chart-will-tell-you/?utm_term=.f17bb7555ca6\">30 percent of Americans don't indulge at all\u003c/a>, while another 30 percent have only two alcoholic drinks per week.\u003cbr>\n[aside postID=\"bayareabites_129981,bayareabites_78032\"]\u003cbr>\nMillennials — who drive so many trends these days — are actually \u003ca href=\"https://www.businessinsider.com/millennials-gen-z-drinks-less-drags-down-alcohol-sales-2019-2\">drinking less\u003c/a>. And while some companies might view that as a problem, many beverage entrepreneurs see it as an opportunity.\u003c/p>\n\u003cp>\"There's a greater movement of people not drinking, for a variety of reasons,\" says Pam Wiznitzer, beverage director of New York City's \u003ca href=\"http://henrynomad.com/\">The Henry at Life Hotel\u003c/a>, which invents specialty cocktails using ingredients from the kitchen and house-made syrups. \"Even people who drink want to have a break sometimes, but the nonalcoholic options weren't particularly creative.\"\u003c/p>\n\u003cp>So when Wiznitzer, a past president of the U.S. Bartender's Guild, heard about \u003ca href=\"https://seedlipdrinks-us.com/shop?gclid=Cj0KCQiAn4PkBRCDARIsAGHmH3fxfusp4-INNmxMD83ZkhAeO_LU97oMoRxihtaZQFWgsOzbabcrS9caAvFeEALw_wcB\">Seedlip Distilled Non-Alcoholic Spirits\u003c/a>, she was, naturally, a little skeptical.\u003c/p>\n\u003cp>\"The idea that you could craft a product that could act in the capacity of alcohol without having alcoholic content seemed contradictory,\" Wiznitzer says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She was won over, however, when she met Ben Branson, who was inspired to create Seedlip when he came across a 17\u003csup>th\u003c/sup>-century book, \u003cem>The Art of Distillation\u003c/em>. Written by physician John French, the volume contained recipes for distilled nonalcoholic remedies for a variety of maladies — from epilepsy to kidney stones. Branson had other ideas.\u003c/p>\n\u003cp>\"I wanted to change the way the world drinks, with grown-up alternatives,\" he says. \"Nobody feels great drinking a Shirley Temple or a club soda when they go out. I wanted to create something without compromise, without trying to copy something else.\"\u003c/p>\n\u003cp>For Branson, that meant creating \"spirits\" that didn't necessarily mimic gin, tequila or another traditional alcohol, but instead using herbs, spices, citrus and even peas from his family farm to create distinct flavor profiles. Bartenders such as Wiznitzer add Seedlip to a variety of mixers to create unique zero-proof cocktails. In fact, Wiznitzer says, \"Quite often, no one knows the difference.\"\u003c/p>\n\u003cp>Zero-proof brands such as Seedlip, Ceder's, Herbie, Whissen and Strykk are aiming to disrupt the way we view traditional liquor-focused cocktails.\u003c/p>\n\u003cp>Indeed, Joanna Carpenter, a self-described \"semi-sober\" bar director at \u003ca href=\"https://seedlipdrinks-us.com/shop?gclid=Cj0KCQiAn4PkBRCDARIsAGHmH3fxfusp4-INNmxMD83ZkhAeO_LU97oMoRxihtaZQFWgsOzbabcrS9caAvFeEALw_wcB\">Town Stages\u003c/a> in Manhattan, says that flavor, not alcohol content, is the true driver behind a great cocktail.\u003c/p>\n\u003cp>\"When you get down to it,\" she says, \"we're selling a toxin. If there's a way to celebrate a flavor and a beautiful experience without always relying on alcohol, then we should be doing it.\"\u003c/p>\n\u003cp>\u003ca href=\"https://curiouselixirs.com/\">Curious Elixirs\u003c/a>, a line of bottled zero-proof cocktails, was dreamt up by former bar owner John Wiseman after a night when he says he consumed some 20 alcoholic drinks — and suffered no ill effects the next day. \"I was trying to chase the dragon,\" he says, \"and that's when I realized it was a problem.\" Coming up with nonalcoholic options to some of his favorite cocktails, such as a classic Negroni or a spicy cross between a Dark 'n' Stormy and a margarita, Wiseman set out to craft alternatives that were less sweet, low-calorie and easy drinking.\u003c/p>\n\u003cp>\"I still like a cocktail,\" Wiseman says, \"but if I'm hanging out with friends for four or five hours and have a couple of traditional cocktails, what am I drinking in between? Customers who don't want alcohol should be able to have something special too.\"\u003c/p>\n\u003cp>The reasons why people choose not to drink alcohol are varied, says Ezra Star, general manager of Boston cocktail bar \u003ca href=\"http://www.drinkfortpoint.com/\">Drink\u003c/a>, such as health, religion or allergies. But several studies, including one funded by Mocktails, a U.K.-based bottled zero-proof cocktail company that Star works with, also found that one compelling reason for the younger generation to abstain was \u003ca href=\"https://www.gq-magazine.co.uk/article/millennial-drinking-habits-2016\">social media\u003c/a>.\u003c/p>\n\u003cp>\"Young people don't want to look ridiculous,\" Star says. \"They want to participate, but they are also very conscious of how they look.\"\u003c/p>\n\u003cp>Not wanting to be blackout drunk is always a good goal, but choosing not to drink when out with friends can sometimes be viewed as social suicide.\u003c/p>\n\u003cp>\"I personally have gotten bullied for being out with large groups and not drinking,\" says Carpenter, the bartender. \"It's important for people to be able to go out to a bar and not feel shamed or judged. You just want someone to be nice to you and give you a sense of belonging.\"\u003c/p>\n\u003cp>That's where a well-crafted zero-proof cocktail comes in — and it might cost close to the same as the alcohol-fueled items on the same menu, because of the labor and the pricier ingredients being used, whether it's exotic fruits or products like Seedlip, which retails for about the same price as many traditional liquor brands.\u003c/p>\n\u003cp>\"I love to cook,\" says Carpenter, \"so I'm making shrubs and bitters and garnishes. There's a lot of labor that goes into those. I use Seedlip for a nonalcoholic Gibson martini with a house-made pickle brine — it's truly a craft cocktail. It just doesn't happen to have alcohol in it.\"\u003c/p>\n\u003cp>In developing recipes for the Mocktails brand, Star focused on building complex flavors that could provide the same experience of traditional favorites, including a sangria made with a blend of grapes sourced from Italy, France and Spain. Bitter orange and juniper lend some traditional flavor to many of the recipes, while ingredients such as carthamus flower and black carrot can add more earthy, vegetal notes, keeping the recipe from skewing too sweet.\u003c/p>\n\u003cp>\"People are shocked that the zero-proof margarita doesn't have tequila in it,\" Star says. \"But complex flavors can mimic spirits.\"\u003c/p>\n\u003cp>Seedlip's Branson agrees, saying, \"If you take the alcohol out, it won't just magically be the same. Ultimately, that drink has to stand on its own.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/21/701177978/now-there-is-zero-proof-that-alcohol-is-what-makes-a-great-cocktail\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n","blocks":[],"excerpt":"Millennials are drinking less, spurring beverage companies to create alternatives to traditional cocktails — using herbs, spices, citrus and veggies to craft unique flavors for nonalcoholic drinks.","status":"publish","parent":0,"modified":1553194745,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1043},"headData":{"title":"Now, There Is Zero Proof That Alcohol Is What Makes A Great Cocktail | KQED","description":"Millennials are drinking less, spurring beverage companies to create alternatives to traditional cocktails — using herbs, spices, citrus and veggies to craft unique flavors for nonalcoholic drinks.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Now, There Is Zero Proof That Alcohol Is What Makes A Great Cocktail","datePublished":"2019-03-21T18:59:05.000Z","dateModified":"2019-03-21T18:59:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133104 https://ww2.kqed.org/bayareabites/?p=133104","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/03/21/now-there-is-zero-proof-that-alcohol-is-what-makes-a-great-cocktail/","disqusTitle":"Now, There Is Zero Proof That Alcohol Is What Makes A Great Cocktail","nprImageCredit":"Kevork Djansezian","nprByline":"Kristen Hartke, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"701177978","nprApiLink":"http://api.npr.org/query?id=701177978&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/03/21/701177978/now-there-is-zero-proof-that-alcohol-is-what-makes-a-great-cocktail?ft=nprml&f=701177978","nprRetrievedStory":"1","nprPubDate":"Thu, 21 Mar 2019 12:31:00 -0400","nprStoryDate":"Thu, 21 Mar 2019 08:02:49 -0400","nprLastModifiedDate":"Thu, 21 Mar 2019 12:31:57 -0400","path":"/bayareabites/133104/now-there-is-zero-proof-that-alcohol-is-what-makes-a-great-cocktail","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Martini glasses emblazoned with the words \"Mommy Juice.\" Hundreds of people lined up in the bitter cold for a Christmas-themed bar. Cocktails, including one at \u003ca href=\"https://www.cookingchanneltv.com/devour/2012/11/worlds-most-expensive-cocktail\">$8,500 a pop\u003c/a>, made with vintage liqueurs.\u003c/p>\n\u003cp>It may seem like we're living in the golden age of cocktails — yet \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2014/09/25/think-you-drink-a-lot-this-chart-will-tell-you/?utm_term=.f17bb7555ca6\">30 percent of Americans don't indulge at all\u003c/a>, while another 30 percent have only two alcoholic drinks per week.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_129981,bayareabites_78032","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMillennials — who drive so many trends these days — are actually \u003ca href=\"https://www.businessinsider.com/millennials-gen-z-drinks-less-drags-down-alcohol-sales-2019-2\">drinking less\u003c/a>. And while some companies might view that as a problem, many beverage entrepreneurs see it as an opportunity.\u003c/p>\n\u003cp>\"There's a greater movement of people not drinking, for a variety of reasons,\" says Pam Wiznitzer, beverage director of New York City's \u003ca href=\"http://henrynomad.com/\">The Henry at Life Hotel\u003c/a>, which invents specialty cocktails using ingredients from the kitchen and house-made syrups. \"Even people who drink want to have a break sometimes, but the nonalcoholic options weren't particularly creative.\"\u003c/p>\n\u003cp>So when Wiznitzer, a past president of the U.S. Bartender's Guild, heard about \u003ca href=\"https://seedlipdrinks-us.com/shop?gclid=Cj0KCQiAn4PkBRCDARIsAGHmH3fxfusp4-INNmxMD83ZkhAeO_LU97oMoRxihtaZQFWgsOzbabcrS9caAvFeEALw_wcB\">Seedlip Distilled Non-Alcoholic Spirits\u003c/a>, she was, naturally, a little skeptical.\u003c/p>\n\u003cp>\"The idea that you could craft a product that could act in the capacity of alcohol without having alcoholic content seemed contradictory,\" Wiznitzer says.\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>She was won over, however, when she met Ben Branson, who was inspired to create Seedlip when he came across a 17\u003csup>th\u003c/sup>-century book, \u003cem>The Art of Distillation\u003c/em>. Written by physician John French, the volume contained recipes for distilled nonalcoholic remedies for a variety of maladies — from epilepsy to kidney stones. Branson had other ideas.\u003c/p>\n\u003cp>\"I wanted to change the way the world drinks, with grown-up alternatives,\" he says. \"Nobody feels great drinking a Shirley Temple or a club soda when they go out. I wanted to create something without compromise, without trying to copy something else.\"\u003c/p>\n\u003cp>For Branson, that meant creating \"spirits\" that didn't necessarily mimic gin, tequila or another traditional alcohol, but instead using herbs, spices, citrus and even peas from his family farm to create distinct flavor profiles. Bartenders such as Wiznitzer add Seedlip to a variety of mixers to create unique zero-proof cocktails. In fact, Wiznitzer says, \"Quite often, no one knows the difference.\"\u003c/p>\n\u003cp>Zero-proof brands such as Seedlip, Ceder's, Herbie, Whissen and Strykk are aiming to disrupt the way we view traditional liquor-focused cocktails.\u003c/p>\n\u003cp>Indeed, Joanna Carpenter, a self-described \"semi-sober\" bar director at \u003ca href=\"https://seedlipdrinks-us.com/shop?gclid=Cj0KCQiAn4PkBRCDARIsAGHmH3fxfusp4-INNmxMD83ZkhAeO_LU97oMoRxihtaZQFWgsOzbabcrS9caAvFeEALw_wcB\">Town Stages\u003c/a> in Manhattan, says that flavor, not alcohol content, is the true driver behind a great cocktail.\u003c/p>\n\u003cp>\"When you get down to it,\" she says, \"we're selling a toxin. If there's a way to celebrate a flavor and a beautiful experience without always relying on alcohol, then we should be doing it.\"\u003c/p>\n\u003cp>\u003ca href=\"https://curiouselixirs.com/\">Curious Elixirs\u003c/a>, a line of bottled zero-proof cocktails, was dreamt up by former bar owner John Wiseman after a night when he says he consumed some 20 alcoholic drinks — and suffered no ill effects the next day. \"I was trying to chase the dragon,\" he says, \"and that's when I realized it was a problem.\" Coming up with nonalcoholic options to some of his favorite cocktails, such as a classic Negroni or a spicy cross between a Dark 'n' Stormy and a margarita, Wiseman set out to craft alternatives that were less sweet, low-calorie and easy drinking.\u003c/p>\n\u003cp>\"I still like a cocktail,\" Wiseman says, \"but if I'm hanging out with friends for four or five hours and have a couple of traditional cocktails, what am I drinking in between? Customers who don't want alcohol should be able to have something special too.\"\u003c/p>\n\u003cp>The reasons why people choose not to drink alcohol are varied, says Ezra Star, general manager of Boston cocktail bar \u003ca href=\"http://www.drinkfortpoint.com/\">Drink\u003c/a>, such as health, religion or allergies. But several studies, including one funded by Mocktails, a U.K.-based bottled zero-proof cocktail company that Star works with, also found that one compelling reason for the younger generation to abstain was \u003ca href=\"https://www.gq-magazine.co.uk/article/millennial-drinking-habits-2016\">social media\u003c/a>.\u003c/p>\n\u003cp>\"Young people don't want to look ridiculous,\" Star says. \"They want to participate, but they are also very conscious of how they look.\"\u003c/p>\n\u003cp>Not wanting to be blackout drunk is always a good goal, but choosing not to drink when out with friends can sometimes be viewed as social suicide.\u003c/p>\n\u003cp>\"I personally have gotten bullied for being out with large groups and not drinking,\" says Carpenter, the bartender. \"It's important for people to be able to go out to a bar and not feel shamed or judged. You just want someone to be nice to you and give you a sense of belonging.\"\u003c/p>\n\u003cp>That's where a well-crafted zero-proof cocktail comes in — and it might cost close to the same as the alcohol-fueled items on the same menu, because of the labor and the pricier ingredients being used, whether it's exotic fruits or products like Seedlip, which retails for about the same price as many traditional liquor brands.\u003c/p>\n\u003cp>\"I love to cook,\" says Carpenter, \"so I'm making shrubs and bitters and garnishes. There's a lot of labor that goes into those. I use Seedlip for a nonalcoholic Gibson martini with a house-made pickle brine — it's truly a craft cocktail. It just doesn't happen to have alcohol in it.\"\u003c/p>\n\u003cp>In developing recipes for the Mocktails brand, Star focused on building complex flavors that could provide the same experience of traditional favorites, including a sangria made with a blend of grapes sourced from Italy, France and Spain. Bitter orange and juniper lend some traditional flavor to many of the recipes, while ingredients such as carthamus flower and black carrot can add more earthy, vegetal notes, keeping the recipe from skewing too sweet.\u003c/p>\n\u003cp>\"People are shocked that the zero-proof margarita doesn't have tequila in it,\" Star says. \"But complex flavors can mimic spirits.\"\u003c/p>\n\u003cp>Seedlip's Branson agrees, saying, \"If you take the alcohol out, it won't just magically be the same. Ultimately, that drink has to stand on its own.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/21/701177978/now-there-is-zero-proof-that-alcohol-is-what-makes-a-great-cocktail\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133104/now-there-is-zero-proof-that-alcohol-is-what-makes-a-great-cocktail","authors":["byline_bayareabites_133104"],"categories":["bayareabites_13306","bayareabites_10028","bayareabites_1245","bayareabites_1844","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_16221","bayareabites_16222","bayareabites_16272","bayareabites_16369"],"featImg":"bayareabites_133105","label":"bayareabites"},"bayareabites_131329":{"type":"posts","id":"bayareabites_131329","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131329","score":null,"sort":[1544634833000]},"guestAuthors":[],"slug":"passing-through-the-bardo-on-lakeshore-avenue-in-oakland","title":"Passing Through the Bardo on Lakeshore Avenue in Oakland","publishDate":1544634833,"format":"standard","headTitle":"New Restaurants 2018 | Bay Area Bites | KQED Food","labelTerm":{"term":16196,"site":"bayareabites"},"content":"\u003cp>Samantha and Darrin Stevens would feel, if not exactly bewitched, right at home at Bardo, a new lounge and supper club on Lakeshore Avenue in Oakland. Remember all those afternoon cocktails Darrin served to his boss Larry Tate in their mid-century modern living room? Bardo’s decor is decked out in the same regalia — and with more cocktail options on the menu than even Don Draper could handle. Downstairs, the main floor could also be repurposed from the punctilious set of \u003cem>Mad Men.\u003c/em> The owners, husband and wife team Seth and Jenni Bregman, have conjured up a period appropriate and visually distinctive escape from the 21st century.\u003c/p>\n\u003cp>Two chefs run the kitchen, Brian Starkey and Anthony Salguero. They started working together about ten years ago at the Plumed Horse in Saratoga where they became good friends. Years later they became co-chefs at Michel Bistro, a French restaurant that used to inhabit the space Bardo currently occupies. When the Bregmans bought Michel Bistro, Starkey and Salguero decided to team up with them to build their new concept. Starkey, in a recent telephone interview, told me that the inspiration for Bardo arrived, in part, from some books that Seth had from the late 1950s and early 1960s.\u003c/p>\n\u003cfigure id=\"attachment_131332\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_5002-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In the Bardo kitchen (Scott Carroll)\u003c/figcaption>\u003c/figure>\n\u003cp>“We were thumbing through them, looking for ideas,” Starkey says. “One was literally called How to Throw a Party.” At first, the food looked “comically plain and unappetizing.” But then they came across a dish called “Covered Olives.” He recalled the moment they discovered it. “We were reading about it, and it was basically pimento olives covered in cream cheese and Worcestershire sauce.” They thought It didn’t sound terrible and might even work as a bar snack. The chefs decided to take really good olives, make their own cream cheese, pimentos, along with an in-house Worcestershire sauce, cover the whole thing in homemade breadcrumbs and bake it in the oven. That’s when Starkey realized, “Now we’re onto something.’\u003c/p>\n\u003cp>“Then we started to make a few other dishes like that,” he explained. Meaning, using fresh California ingredients to update stodgy or novelty recipes from the past. But they didn’t build the entire menu around these vintage dishes. Starkey clarified their overall intent, “We're not trying to be a themed restaurant or bar. We're only in week three, but I think we're getting some good results.” The chef talked me through some of the specific choices they’d made on the upstairs dinner menu. Bardo calls it a supper menu and encourages their diners to share the courses with the entire table. But if you’re eating out on a romantic date night for two, it’s essentially a prix fixe menu ($59 per person).\u003c/p>\n\u003cfigure id=\"attachment_131333\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4978-800x498.jpg\" alt=\"\" width=\"800\" height=\"498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-800x498.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-768x478.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-1020x635.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-1200x747.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-1180x734.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-960x597.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-375x233.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-520x324.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Deviled duck eggs (Scott Carroll)\u003c/figcaption>\u003c/figure>\n\u003cp>For East Bay vegans interested in a seasonal dish, you won’t find a heartier dish than the pumpkin tart appetizer — a variation on a savory pumpkin pie. The pie shell, Starkey explained, is made almost entirely out of pumpkin seeds. “We blend them raw with a tiny bit of coconut flour, water and butter,” he says. The pumpkin mousse is made with tofu and topped with yuba and a bit of fennel. From the first bite, you can taste a melange of global cuisines coming through. Those mid-century cookbooks offered another takeaway for the chefs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“There appeared to be this experimentation with international dishes, which would now be considered clichés,” Starkey noted. “Dishes like chop suey and Hungarian goulash. We looked at those and wanted to branch out.” While developing the menu, his sister had brought back a bag of dried jerk spice from a trip to Saint Lucia. He and Salguero thought a chilled chicken dish would work, inspired by drunken chicken from a Chinese menu. In this case, using the jerk spice made it their own. “We turned the spice into a paste with fresh ginger and scallions. We brine the chickens for six hours and fill them with jerk paste. Then we sous vide them for about two hours — that’s what gives them that shape.” It’s served in little rounds discs with a crisped, puffy wild rice.\u003c/p>\n\u003cfigure id=\"attachment_131334\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-131334 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_5012-800x894.jpg\" alt=\"\" width=\"800\" height=\"894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-800x894.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-768x858.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-1020x1140.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-1074x1200.jpg 1074w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-1180x1319.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-960x1073.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-240x268.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-375x419.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-520x581.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Prepping apps at Bardo (Scott Carroll)\u003c/figcaption>\u003c/figure>\n\u003cp>When I ate at Bardo with a friend, we paired those appetizers with sweet and tangy cocktails. Pilot Maxine ($10) was “refreshing and light with berry notes” as the menu promised. And even with tonic water, lime juice and rhubarb bitters, your nose will have no problem detecting the blackberry-washed gin. Beer, if you’re so inclined, is served by draft, in a bottle or a can. And the wine menu is California-forward, but not exclusively so. But for those seeking sober beverages, there are just as many non-alcoholic cocktails to choose from. We tried the aptly named Loving Sobriety ($8), a tangy combination of blackberry syrup, rosemary, lime juice and seltzer water.\u003c/p>\n\u003cfigure id=\"attachment_131335\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131335\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4985-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Loving Sobriety, one of many non-alcoholic cocktails (Scott Carroll)\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared a dessert that sounds like a questionable choice: apple jello topped by homemade “cooler whip” (a refreshed take on Cool Whip). The idea didn’t come from one of Seth’s cookbooks but was, in fact, inspired by a snack Starkey’s father used to eat when he was a kid. “Growing up, he would make orange Jell-O and with Cool Whip in a bowl,” he says. Starkey admits that it gets mixed reviews. I suggest it’s because of the vadouvan crumb that’s redolent of curry powder. “It's an adventurous combination, but it's a fitting homage to the era.” A fitting mission statement for Bardo itself.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.bardooakland.com/\" target=\"_blank\" rel=\"noopener\">Bardo Lounge & Supper Club\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/BLqEGanEnX72\">3343 Lakeshore Ave.\u003c/a>\u003cbr>\nOakland, CA 94610\u003cbr>\n510-836-8737\u003cbr>\n\u003ca href=\"https://www.facebook.com/bardooakland\" target=\"_blank\" rel=\"noopener\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/bardo_oakland/\" target=\"_blank\" rel=\"noopener\">Instagram\u003c/a>\u003cbr>\nHours: Supper is served in our mezzanine from 5:30pm - 10pm Wednesday - Saturday, 5:30pm - 9pm Sunday. Open seating for cocktails and lounge fare menu.\u003cbr>\nPrice: $$-$$$\u003c/p>\n\n","blocks":[],"excerpt":"We visit Bardo Lounge in Oakland, an homage in food and style to the late 50s and early 60s.","status":"publish","parent":0,"modified":1545166574,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":1047},"headData":{"title":"Passing Through the Bardo on Lakeshore Avenue in Oakland | KQED","description":"We visit Bardo Lounge in Oakland, an homage in food and style to the late 50s and early 60s.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Passing Through the Bardo on Lakeshore Avenue in Oakland","datePublished":"2018-12-12T17:13:53.000Z","dateModified":"2018-12-18T20:56:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"131329 https://ww2.kqed.org/bayareabites/?p=131329","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/12/12/passing-through-the-bardo-on-lakeshore-avenue-in-oakland/","disqusTitle":"Passing Through the Bardo on Lakeshore Avenue in Oakland","path":"/bayareabites/131329/passing-through-the-bardo-on-lakeshore-avenue-in-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Samantha and Darrin Stevens would feel, if not exactly bewitched, right at home at Bardo, a new lounge and supper club on Lakeshore Avenue in Oakland. Remember all those afternoon cocktails Darrin served to his boss Larry Tate in their mid-century modern living room? Bardo’s decor is decked out in the same regalia — and with more cocktail options on the menu than even Don Draper could handle. Downstairs, the main floor could also be repurposed from the punctilious set of \u003cem>Mad Men.\u003c/em> The owners, husband and wife team Seth and Jenni Bregman, have conjured up a period appropriate and visually distinctive escape from the 21st century.\u003c/p>\n\u003cp>Two chefs run the kitchen, Brian Starkey and Anthony Salguero. They started working together about ten years ago at the Plumed Horse in Saratoga where they became good friends. Years later they became co-chefs at Michel Bistro, a French restaurant that used to inhabit the space Bardo currently occupies. When the Bregmans bought Michel Bistro, Starkey and Salguero decided to team up with them to build their new concept. Starkey, in a recent telephone interview, told me that the inspiration for Bardo arrived, in part, from some books that Seth had from the late 1950s and early 1960s.\u003c/p>\n\u003cfigure id=\"attachment_131332\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_5002-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5002-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In the Bardo kitchen (Scott Carroll)\u003c/figcaption>\u003c/figure>\n\u003cp>“We were thumbing through them, looking for ideas,” Starkey says. “One was literally called How to Throw a Party.” At first, the food looked “comically plain and unappetizing.” But then they came across a dish called “Covered Olives.” He recalled the moment they discovered it. “We were reading about it, and it was basically pimento olives covered in cream cheese and Worcestershire sauce.” They thought It didn’t sound terrible and might even work as a bar snack. The chefs decided to take really good olives, make their own cream cheese, pimentos, along with an in-house Worcestershire sauce, cover the whole thing in homemade breadcrumbs and bake it in the oven. That’s when Starkey realized, “Now we’re onto something.’\u003c/p>\n\u003cp>“Then we started to make a few other dishes like that,” he explained. Meaning, using fresh California ingredients to update stodgy or novelty recipes from the past. But they didn’t build the entire menu around these vintage dishes. Starkey clarified their overall intent, “We're not trying to be a themed restaurant or bar. We're only in week three, but I think we're getting some good results.” The chef talked me through some of the specific choices they’d made on the upstairs dinner menu. Bardo calls it a supper menu and encourages their diners to share the courses with the entire table. But if you’re eating out on a romantic date night for two, it’s essentially a prix fixe menu ($59 per person).\u003c/p>\n\u003cfigure id=\"attachment_131333\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4978-800x498.jpg\" alt=\"\" width=\"800\" height=\"498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-800x498.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-768x478.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-1020x635.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-1200x747.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-1180x734.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-960x597.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-375x233.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4978-520x324.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Deviled duck eggs (Scott Carroll)\u003c/figcaption>\u003c/figure>\n\u003cp>For East Bay vegans interested in a seasonal dish, you won’t find a heartier dish than the pumpkin tart appetizer — a variation on a savory pumpkin pie. The pie shell, Starkey explained, is made almost entirely out of pumpkin seeds. “We blend them raw with a tiny bit of coconut flour, water and butter,” he says. The pumpkin mousse is made with tofu and topped with yuba and a bit of fennel. From the first bite, you can taste a melange of global cuisines coming through. Those mid-century cookbooks offered another takeaway for the chefs.\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>“There appeared to be this experimentation with international dishes, which would now be considered clichés,” Starkey noted. “Dishes like chop suey and Hungarian goulash. We looked at those and wanted to branch out.” While developing the menu, his sister had brought back a bag of dried jerk spice from a trip to Saint Lucia. He and Salguero thought a chilled chicken dish would work, inspired by drunken chicken from a Chinese menu. In this case, using the jerk spice made it their own. “We turned the spice into a paste with fresh ginger and scallions. We brine the chickens for six hours and fill them with jerk paste. Then we sous vide them for about two hours — that’s what gives them that shape.” It’s served in little rounds discs with a crisped, puffy wild rice.\u003c/p>\n\u003cfigure id=\"attachment_131334\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-131334 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_5012-800x894.jpg\" alt=\"\" width=\"800\" height=\"894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-800x894.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-160x179.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-768x858.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-1020x1140.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-1074x1200.jpg 1074w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-1180x1319.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-960x1073.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-240x268.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-375x419.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_5012-520x581.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Prepping apps at Bardo (Scott Carroll)\u003c/figcaption>\u003c/figure>\n\u003cp>When I ate at Bardo with a friend, we paired those appetizers with sweet and tangy cocktails. Pilot Maxine ($10) was “refreshing and light with berry notes” as the menu promised. And even with tonic water, lime juice and rhubarb bitters, your nose will have no problem detecting the blackberry-washed gin. Beer, if you’re so inclined, is served by draft, in a bottle or a can. And the wine menu is California-forward, but not exclusively so. But for those seeking sober beverages, there are just as many non-alcoholic cocktails to choose from. We tried the aptly named Loving Sobriety ($8), a tangy combination of blackberry syrup, rosemary, lime juice and seltzer water.\u003c/p>\n\u003cfigure id=\"attachment_131335\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131335\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IMG_4985-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IMG_4985-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Loving Sobriety, one of many non-alcoholic cocktails (Scott Carroll)\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared a dessert that sounds like a questionable choice: apple jello topped by homemade “cooler whip” (a refreshed take on Cool Whip). The idea didn’t come from one of Seth’s cookbooks but was, in fact, inspired by a snack Starkey’s father used to eat when he was a kid. “Growing up, he would make orange Jell-O and with Cool Whip in a bowl,” he says. Starkey admits that it gets mixed reviews. I suggest it’s because of the vadouvan crumb that’s redolent of curry powder. “It's an adventurous combination, but it's a fitting homage to the era.” A fitting mission statement for Bardo itself.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.bardooakland.com/\" target=\"_blank\" rel=\"noopener\">Bardo Lounge & Supper Club\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/BLqEGanEnX72\">3343 Lakeshore Ave.\u003c/a>\u003cbr>\nOakland, CA 94610\u003cbr>\n510-836-8737\u003cbr>\n\u003ca href=\"https://www.facebook.com/bardooakland\" target=\"_blank\" rel=\"noopener\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/bardo_oakland/\" target=\"_blank\" rel=\"noopener\">Instagram\u003c/a>\u003cbr>\nHours: Supper is served in our mezzanine from 5:30pm - 10pm Wednesday - Saturday, 5:30pm - 9pm Sunday. Open seating for cocktails and lounge fare menu.\u003cbr>\nPrice: $$-$$$\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131329/passing-through-the-bardo-on-lakeshore-avenue-in-oakland","authors":["42"],"series":["bayareabites_16196"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_1244","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_1844","bayareabites_366","bayareabites_1807"],"featImg":"bayareabites_131331","label":"bayareabites_16196"},"bayareabites_129981":{"type":"posts","id":"bayareabites_129981","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129981","score":null,"sort":[1533159387000]},"guestAuthors":[],"slug":"5-drinks-to-drink-when-youre-not-drinking","title":"5 Drinks to Drink When You’re Not Drinking","publishDate":1533159387,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Whether you're trying to cut out alcohol from your diet for health reasons or are sober and just don't drink, period, grabbing a drink with friends after work can be tough when everyone else is cheers-ing a full glass of booze right in front of your face. \u003c/p>\n\u003cp>That's why we've pulled together a list of low or no-proof concoctions so that you can still partake in the after-work and weekend festivities. Don't worry, we've also pulled some regularly proofed cocktails too for when you might want that drink after a particularly stressful day in the office. \u003c/p>\n\u003cp>Low-proof drinks aren't anything new to the Bay Area. They showed up years ago, particularly on restaurant drink and bar menus to satisfy diners' desires to indulge in a drink without having to worry about the impending buzz, feeling of fullness, and the possible distortion of their palettes during a meal. \u003c/p>\n\u003cp>Presently, establishments continue to take advantage of fortified wines and unfortified drinks as well as newly developed non-alcoholic distilled spirits to lower a drink's proof without sacrificing on flavor. Knowing that, we say drink up, and clink your glasses to more cocktails with all the flavor and none of the hangover. \u003c/p>\n\u003ch2>Spice and Everything Nice\u003c/h2>\n\u003cp>\u003ca href=\"http://truelaurelsf.com/\">True Laurel\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/True+Laurel/@37.7595126,-122.411448,15z/data=!4m5!3m4!1s0x0:0x654f83ac573dce90!8m2!3d37.7595126!4d-122.411448\">753 Alabama St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg\" alt=\"Pear vinegar and chamomile are also mixed into the Spice and Everything Nice\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pear vinegar and chamomile are mixed into the Spice and Everything Nice. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True Laurel’s bar manager, Nicolas Torres takes advantage of Seedlip, a distilled non-alcoholic spirit, to make the Spice and Everything Nice. Based in the United Kingdom, Seedlip is starting to make its presence known in the United States via burgeoning markets in Los Angeles, New York, and, of course, San Francisco. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The True Laurel libation uses Seedlip Spice, a variation of the non-alcoholic spirit that has flavor profiles of allspice, cardamom, and citrus. With the Seedlip, Torres mixes pink peppercorn, chamomile, pear vinegar, and aromatic bitters, making for a very herb and spice-forward drinking. It feels like you’re almost sipping on a spiced tea. Seedlip is also calorie- and sugar-free, so you'll be hard-pressed to find reasons to not order more than just one of the Spice and Everything Nice. \u003c/p>\n\u003cp>While True Laurel offers just one Seedlip cocktail, other bars in the Bay, including Zuni Cafe and Blind Tiger and Plum Bar in Oakland, also serve Seedlip-cocktails.\u003c/p>\n\u003cp>For those occasions that call for a little added alcoholic-spirit, go for the West Coast Bounty, made with grapefruit wine, pear brandy, raspberry, and gin. \u003c/p>\n\u003cfigure id=\"attachment_129993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/West-Coast-Bounty.jpg\" alt=\"True Laurel's West Coast Bounty \" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Laurel's West Coast Bounty \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tarragon\u003c/h2>\n\u003cp>\u003ca href=\"https://www.loc8nearme.com/california/san-francisco/abv/4889283/\">ABV\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/ABV/@37.7650002,-122.4257716,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e220ceb321f:0x289a2c0b0b0cf195!8m2!3d37.7650002!4d-122.4235829\">3174 16th St, San Francisco, CA 94103\u003c/a>\u003c/p>\n\u003cp>San Francisco Mission favorite ABV has got your bases covered with the 0% ABV section of its menu. With four options to sate your no-proof drink cravings, the Tarragon is highly recommended (and is highly Instagrammable thanks to its picture-worthy green hue).\u003c/p>\n\u003cfigure id=\"attachment_129992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg\" alt=\"The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Tarragon is a simple drink with just three ingredients: tarragon syrup, lemon, and soda. Although simple, it’s still a really flavorful and balanced drink and is perfect for some of these unseasonably (and weirdly) hot days we've been having this year. And since its booze-free, maybe you can indulge in some of ABV's food menu--maybe a burger and octopus to go along with that Tarragon?\u003c/p>\n\u003cp>If you’re interested in ABV’s normal cocktail menu, we say try their Pink Flamingo cocktail. It's equally tasty and just as Instagrammable. It's a fruit-forward mix of Rhum Agricole, lime, pineapple, Tiki-Tivo (a house blend of aperitivos), and absinthe.\u003c/p>\n\u003cfigure id=\"attachment_129989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg\" alt=\"The Pink Flamingo uses Rhum Agricole and house-made aperitivos\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pink Flamingo uses Rhum Agricole and house-made aperitivos \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The PJ\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alsplacesf.com/\">AL’s Place\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Al's+Place/@37.7490506,-122.4223253,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e416c7ac8cd:0xa09dbf32dadac3e8!8m2!3d37.7490506!4d-122.4201366\">1499 Valencia St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cp>Named \u003ca href=\"https://www.bonappetit.com/restaurants-travel/best-new-restaurants/slideshow/hot-10-slideshow\">Best New Restaurant\u003c/a> in 2015 by Bon Appetit Magazine, AL’s Place continues to be a super popular destination for locals and tourists alike. Part of that draw, if it isn’t already, is the restaurant’s creative take on its drink menu. \u003c/p>\n\u003cp>Helmed by bar director, Kyle Greffin, the AL's Place cocktails are heavily influenced by the food menu and what ingredients are being used in the kitchen-- in some instances, what's going to be thrown out. \u003c/p>\n\u003cfigure id=\"attachment_129990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg\" alt=\"The PJ is made using a housemade umeshu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PJ is made using a housemade umeshu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take \"The PJ\" for instance. Named for Peter Jacobsen, one of the restaurant's farmers, the PJ uses a sochu (a Japanese distilled beverage usually derived from ingredients like rice or barley) that is infused with sugar and unripe peaches that had naturally fallen--all given to the restaurant by Peter. Greffin says that the PJ is an example of the restaurant's attitude towards not wasting \"otherwise undesirable\" produce. \u003c/p>\n\u003cp>The PJ is just one in a pretty extensive list of all low-proof cocktails. Highly recommended as well are the Japanese Julep that uses hojicha tea and a mix of herbs to mimic the flavor of bourbon; and the Rose (named for another of the restaurant's farmers) that uses Amaro and Cocchi Americano. \u003c/p>\n\u003cfigure id=\"attachment_129984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg\" alt=\"Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg\" alt=\"The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If these cocktails don't do it for you, don't worry, AL's Place also has a good selection of wine and beer. \u003c/p>\n\u003ch2>Abella\u003c/h2>\n\u003cp>\u003ca href=\"https://www.richtablesf.com/\">Rich Table\u003c/a> / \u003ca>199 Gough St, San Francisco, CA 94102\u003c/a>\u003c/p>\n\u003cp>The Abella from Rich Table is a light and refreshing fruit-forward cocktail that achieves its low-proof status by using Lillet Blanc (a wine-based aperitif).\u003c/p>\n\u003cfigure id=\"attachment_129987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg\" alt=\"The Abella is low proof with the use of Lillet Blanc\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129987\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Abella is low proof with the use of Lillet Blanc. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh strawberry halves are blended with a little bit of sugar and water to make a puree that the rest of the drink is built upon. Layered with the strawberry is Lillet Blanc and a sparkling yuzu soda called Kimino, which is sourced straight from Japan. The result is an easily sippable cocktail, either on its own or as something light to carry you through your meal. \u003c/p>\n\u003cp>For those looking for an equally unique but stiffer drink, the Husker is a great choice. Appropriately named for its use of corn, the Husker takes a strained corn, lemon verbena stalks, and cayenne pepper blend and pairs it with tequila, corn syrup, and lemon. It’s then finished off over some ice.\u003c/p>\n\u003cfigure id=\"attachment_129986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg\" alt=\"Tequila is the main spirit in the Husker cocktail\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tequila is the main spirit in the Husker cocktail. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Nanazake\u003c/h2>\n\u003cp>\u003ca href=\"https://www.rokaakor.com/san-francisco/\">Roka Akor\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Roka+Akor+%7C+San+Francisco/@37.7965376,-122.4060512,17z/data=!3m1!4b1!4m5!3m4!1s0x808580f52fc9c18d:0xdf853b5d4993a8b7!8m2!3d37.7965376!4d-122.4038625\">801 Montgomery St, San Francisco, CA 94133\u003c/a>\u003c/p>\n\u003cp>With a very robust cocktail program, it shouldn’t be much of a surprise that Roka Akor has a solid showing of lower proofed cocktails.\u003c/p>\n\u003cp>The Nanazake is a great example. The drink can be explained as a low-proof banana bread in a glass. The main component of the Nanazake is a banana and cinnamon-infused sake that is mixed with Blanc Vermouth and walnut aroma and garnished with a pecan. The Nanazake cocktail is an enjoyable experience for both your nose and your taste buds. \u003c/p>\n\u003cfigure id=\"attachment_129988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg\" alt=\"The Nanazaka uses banana-bread infused sake\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Nanazaka uses banana-bread infused sake. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Sword and Samurai is good for more adventurous drinkers. The drink uses Suntory Whisky with an interesting mix of green tea, lemongrass-honey syrup, fresh yuzu, fresh lemon, and is topped with a charred orange slice. With a mix of whiskey, fresh herbs, and citrus, the drink is smoky yet herbaceous.\u003c/p>\n\u003cfigure id=\"attachment_129991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg\" alt=\"The Sword and Samurai is garnished with a charred slice of orange\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sword and Samurai is garnished with a charred slice of orange. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"There's plenty of reasons to not indulge in booze, but no matter your reason, here are some drinks that you can still have during a fun night out.","status":"publish","parent":0,"modified":1539807405,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1288},"headData":{"title":"5 Drinks to Drink When You’re Not Drinking | KQED","description":"There's plenty of reasons to not indulge in booze, but no matter your reason, here are some drinks that you can still have during a fun night out.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Drinks to Drink When You’re Not Drinking","datePublished":"2018-08-01T21:36:27.000Z","dateModified":"2018-10-17T20:16:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"129981 https://ww2.kqed.org/bayareabites/?p=129981","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/08/01/5-drinks-to-drink-when-youre-not-drinking/","disqusTitle":"5 Drinks to Drink When You’re Not Drinking","path":"/bayareabites/129981/5-drinks-to-drink-when-youre-not-drinking","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you're trying to cut out alcohol from your diet for health reasons or are sober and just don't drink, period, grabbing a drink with friends after work can be tough when everyone else is cheers-ing a full glass of booze right in front of your face. \u003c/p>\n\u003cp>That's why we've pulled together a list of low or no-proof concoctions so that you can still partake in the after-work and weekend festivities. Don't worry, we've also pulled some regularly proofed cocktails too for when you might want that drink after a particularly stressful day in the office. \u003c/p>\n\u003cp>Low-proof drinks aren't anything new to the Bay Area. They showed up years ago, particularly on restaurant drink and bar menus to satisfy diners' desires to indulge in a drink without having to worry about the impending buzz, feeling of fullness, and the possible distortion of their palettes during a meal. \u003c/p>\n\u003cp>Presently, establishments continue to take advantage of fortified wines and unfortified drinks as well as newly developed non-alcoholic distilled spirits to lower a drink's proof without sacrificing on flavor. Knowing that, we say drink up, and clink your glasses to more cocktails with all the flavor and none of the hangover. \u003c/p>\n\u003ch2>Spice and Everything Nice\u003c/h2>\n\u003cp>\u003ca href=\"http://truelaurelsf.com/\">True Laurel\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/True+Laurel/@37.7595126,-122.411448,15z/data=!4m5!3m4!1s0x0:0x654f83ac573dce90!8m2!3d37.7595126!4d-122.411448\">753 Alabama St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg\" alt=\"Pear vinegar and chamomile are also mixed into the Spice and Everything Nice\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Pear-vinegar-and-chamomile-are-also-mixed-into-the-Spice-and-Everything-Nice-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pear vinegar and chamomile are mixed into the Spice and Everything Nice. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True Laurel’s bar manager, Nicolas Torres takes advantage of Seedlip, a distilled non-alcoholic spirit, to make the Spice and Everything Nice. Based in the United Kingdom, Seedlip is starting to make its presence known in the United States via burgeoning markets in Los Angeles, New York, and, of course, San Francisco. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","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>The True Laurel libation uses Seedlip Spice, a variation of the non-alcoholic spirit that has flavor profiles of allspice, cardamom, and citrus. With the Seedlip, Torres mixes pink peppercorn, chamomile, pear vinegar, and aromatic bitters, making for a very herb and spice-forward drinking. It feels like you’re almost sipping on a spiced tea. Seedlip is also calorie- and sugar-free, so you'll be hard-pressed to find reasons to not order more than just one of the Spice and Everything Nice. \u003c/p>\n\u003cp>While True Laurel offers just one Seedlip cocktail, other bars in the Bay, including Zuni Cafe and Blind Tiger and Plum Bar in Oakland, also serve Seedlip-cocktails.\u003c/p>\n\u003cp>For those occasions that call for a little added alcoholic-spirit, go for the West Coast Bounty, made with grapefruit wine, pear brandy, raspberry, and gin. \u003c/p>\n\u003cfigure id=\"attachment_129993\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/West-Coast-Bounty.jpg\" alt=\"True Laurel's West Coast Bounty \" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129993\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/West-Coast-Bounty-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">True Laurel's West Coast Bounty \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tarragon\u003c/h2>\n\u003cp>\u003ca href=\"https://www.loc8nearme.com/california/san-francisco/abv/4889283/\">ABV\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/ABV/@37.7650002,-122.4257716,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e220ceb321f:0x289a2c0b0b0cf195!8m2!3d37.7650002!4d-122.4235829\">3174 16th St, San Francisco, CA 94103\u003c/a>\u003c/p>\n\u003cp>San Francisco Mission favorite ABV has got your bases covered with the 0% ABV section of its menu. With four options to sate your no-proof drink cravings, the Tarragon is highly recommended (and is highly Instagrammable thanks to its picture-worthy green hue).\u003c/p>\n\u003cfigure id=\"attachment_129992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg\" alt=\"The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Tarragon-is-a-simple-refreshing-drink-using-tarragon-syrup-lemon-and-soda-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tarragon is a simple refreshing drink using tarragon syrup lemon and soda \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Tarragon is a simple drink with just three ingredients: tarragon syrup, lemon, and soda. Although simple, it’s still a really flavorful and balanced drink and is perfect for some of these unseasonably (and weirdly) hot days we've been having this year. And since its booze-free, maybe you can indulge in some of ABV's food menu--maybe a burger and octopus to go along with that Tarragon?\u003c/p>\n\u003cp>If you’re interested in ABV’s normal cocktail menu, we say try their Pink Flamingo cocktail. It's equally tasty and just as Instagrammable. It's a fruit-forward mix of Rhum Agricole, lime, pineapple, Tiki-Tivo (a house blend of aperitivos), and absinthe.\u003c/p>\n\u003cfigure id=\"attachment_129989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg\" alt=\"The Pink Flamingo uses Rhum Agricole and house-made aperitivos\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Pink-Flamingo-uses-Rhum-Agricole-and-house-made-aperitivos-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pink Flamingo uses Rhum Agricole and house-made aperitivos \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The PJ\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alsplacesf.com/\">AL’s Place\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Al's+Place/@37.7490506,-122.4223253,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e416c7ac8cd:0xa09dbf32dadac3e8!8m2!3d37.7490506!4d-122.4201366\">1499 Valencia St, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cp>Named \u003ca href=\"https://www.bonappetit.com/restaurants-travel/best-new-restaurants/slideshow/hot-10-slideshow\">Best New Restaurant\u003c/a> in 2015 by Bon Appetit Magazine, AL’s Place continues to be a super popular destination for locals and tourists alike. Part of that draw, if it isn’t already, is the restaurant’s creative take on its drink menu. \u003c/p>\n\u003cp>Helmed by bar director, Kyle Greffin, the AL's Place cocktails are heavily influenced by the food menu and what ingredients are being used in the kitchen-- in some instances, what's going to be thrown out. \u003c/p>\n\u003cfigure id=\"attachment_129990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg\" alt=\"The PJ is made using a housemade umeshu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-PJ-is-made-using-a-housemade-umeshu-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The PJ is made using a housemade umeshu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take \"The PJ\" for instance. Named for Peter Jacobsen, one of the restaurant's farmers, the PJ uses a sochu (a Japanese distilled beverage usually derived from ingredients like rice or barley) that is infused with sugar and unripe peaches that had naturally fallen--all given to the restaurant by Peter. Greffin says that the PJ is an example of the restaurant's attitude towards not wasting \"otherwise undesirable\" produce. \u003c/p>\n\u003cp>The PJ is just one in a pretty extensive list of all low-proof cocktails. Highly recommended as well are the Japanese Julep that uses hojicha tea and a mix of herbs to mimic the flavor of bourbon; and the Rose (named for another of the restaurant's farmers) that uses Amaro and Cocchi Americano. \u003c/p>\n\u003cfigure id=\"attachment_129984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg\" alt=\"Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Hojicha-tea-and-a-mix-of-herbs-mimics-the-flavoring-of-bourbon-that-is-usually-found-in-a-Mint-Julep-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hojicha tea and a mix of herbs mimics the flavoring of bourbon that is usually found in a Mint Julep \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg\" alt=\"The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Rose-is-made-with-Cocchi-Americano-and-Alysian-Bittersweet-Amaro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rose is made with Cocchi Americano and Alysian Bittersweet Amaro \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If these cocktails don't do it for you, don't worry, AL's Place also has a good selection of wine and beer. \u003c/p>\n\u003ch2>Abella\u003c/h2>\n\u003cp>\u003ca href=\"https://www.richtablesf.com/\">Rich Table\u003c/a> / \u003ca>199 Gough St, San Francisco, CA 94102\u003c/a>\u003c/p>\n\u003cp>The Abella from Rich Table is a light and refreshing fruit-forward cocktail that achieves its low-proof status by using Lillet Blanc (a wine-based aperitif).\u003c/p>\n\u003cfigure id=\"attachment_129987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg\" alt=\"The Abella is low proof with the use of Lillet Blanc\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129987\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Abella-is-low-proof-with-the-use-of-Lillet-Blanc-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Abella is low proof with the use of Lillet Blanc. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fresh strawberry halves are blended with a little bit of sugar and water to make a puree that the rest of the drink is built upon. Layered with the strawberry is Lillet Blanc and a sparkling yuzu soda called Kimino, which is sourced straight from Japan. The result is an easily sippable cocktail, either on its own or as something light to carry you through your meal. \u003c/p>\n\u003cp>For those looking for an equally unique but stiffer drink, the Husker is a great choice. Appropriately named for its use of corn, the Husker takes a strained corn, lemon verbena stalks, and cayenne pepper blend and pairs it with tequila, corn syrup, and lemon. It’s then finished off over some ice.\u003c/p>\n\u003cfigure id=\"attachment_129986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg\" alt=\"Tequila is the main spirit in the Husker cocktail\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Tequila-is-the-main-spirit-in-the-Husker-cocktail-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tequila is the main spirit in the Husker cocktail. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Nanazake\u003c/h2>\n\u003cp>\u003ca href=\"https://www.rokaakor.com/san-francisco/\">Roka Akor\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Roka+Akor+%7C+San+Francisco/@37.7965376,-122.4060512,17z/data=!3m1!4b1!4m5!3m4!1s0x808580f52fc9c18d:0xdf853b5d4993a8b7!8m2!3d37.7965376!4d-122.4038625\">801 Montgomery St, San Francisco, CA 94133\u003c/a>\u003c/p>\n\u003cp>With a very robust cocktail program, it shouldn’t be much of a surprise that Roka Akor has a solid showing of lower proofed cocktails.\u003c/p>\n\u003cp>The Nanazake is a great example. The drink can be explained as a low-proof banana bread in a glass. The main component of the Nanazake is a banana and cinnamon-infused sake that is mixed with Blanc Vermouth and walnut aroma and garnished with a pecan. The Nanazake cocktail is an enjoyable experience for both your nose and your taste buds. \u003c/p>\n\u003cfigure id=\"attachment_129988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg\" alt=\"The Nanazaka uses banana-bread infused sake\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Nanazaka-uses-banana-bread-infused-sake-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Nanazaka uses banana-bread infused sake. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","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>The Sword and Samurai is good for more adventurous drinkers. The drink uses Suntory Whisky with an interesting mix of green tea, lemongrass-honey syrup, fresh yuzu, fresh lemon, and is topped with a charred orange slice. With a mix of whiskey, fresh herbs, and citrus, the drink is smoky yet herbaceous.\u003c/p>\n\u003cfigure id=\"attachment_129991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg\" alt=\"The Sword and Samurai is garnished with a charred slice of orange\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129991\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/The-Sword-and-Samurai-is-garnished-with-a-charred-slice-of-orange-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sword and Samurai is garnished with a charred slice of orange. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129981/5-drinks-to-drink-when-youre-not-drinking","authors":["11494"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_13306","bayareabites_1244","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1875","bayareabites_1844","bayareabites_1807","bayareabites_90","bayareabites_119"],"tags":["bayareabites_772","bayareabites_504","bayareabites_16221","bayareabites_16222"],"featImg":"bayareabites_129983","label":"bayareabites"},"bayareabites_121467":{"type":"posts","id":"bayareabites_121467","meta":{"index":"posts_1591205157","site":"bayareabites","id":"121467","score":null,"sort":[1507527947000]},"guestAuthors":[],"slug":"teetotaling-made-trendy","title":"Teetotaling Made Trendy","publishDate":1507527947,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Sharelle Klaus says she has always been a foodie.\u003c/p>\n\u003cp>So she was gutted when she had to pass up an opportunity to dine at \u003ca href=\"https://www.thomaskeller.com/tfl\">The French Laundry\u003c/a>, the famous Napa Valley restaurant with three Michelin stars. She was pregnant at the time — and not drinking.\u003c/p>\n\u003cp>\"What would be the point?\" she says she remembers thinking.\u003c/p>\n\u003cp>She didn't want to travel all the way from Seattle — and be stuck drinking water while her dining companions enjoyed an array of Napa wines, carefully chosen to complement and complete each dish.\u003c/p>\n\u003cp>She came across this issue — lack of beverage options — pretty often throughout her four pregnancies. When she met friends for drinks or dinner, her only choices were water or some kind of sickly sweet soda.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I felt like there were no sophisticated options out there,\" she says.\u003c/p>\n\u003cp>That was in the early 2000s. In 2005, she launched \u003ca href=\"http://www.drysparkling.com/the-flavors/\">DRY Sparkling\u003c/a> — a soda brand with flavors like lavender, juniper berry and rhubarb. Her creations are now served at some of the country's top restaurants — including The French Laundry.\u003c/p>\n\u003cp>Twelve years on, Klaus says the demand for sophisticated nonalcoholic beverages is higher than ever.\u003c/p>\n\u003cp>\"We got into this early,\" she says. \"But now it's becoming less niche.\"\u003c/p>\n\u003cp>Indeed, this summer, media from \u003ca href=\"https://www.nytimes.com/2017/06/27/dining/mocktails-non-alcoholic-drink-recipes.html?_r=0\">\u003cem>The New York Times\u003c/em>\u003c/a> and the \u003ca href=\"http://www.latimes.com/food/dailydish/la-fo-non-alcoholic-cocktails-20170929-story.html\">\u003cem>Los Angeles Times\u003c/em>\u003c/a> to \u003ca href=\"https://www.bonappetit.com/recipes/slideshow/homemade-nonalcoholic-cocktails\">\u003cem>Bon Appetit\u003c/em>\u003c/a> were all touting nonalcoholic cocktails. Food 52 \u003ca href=\"https://food52.com/blog/20504-how-to-make-non-alcoholic-cocktails\">even has tips\u003c/a> on how to build a nonalcoholic bar cart. Meanwhile, big-deal bartenders and foodie startups are tapping teetotalers with gourmet takes on sodas and mocktails (or their more chic counterparts \"soft cocktails\").\u003c/p>\n\u003cp>\"It's a small but definitely growing segment of the market,\" says Duane Stanford, editor of the trade publication \u003cem>Beverage Digest\u003c/em>. \"It's definitely a trend.\"\u003c/p>\n\u003cp>Stanford says the growing demand for sophisticated, nonalcoholic beverages comes on the heels of a push that began a few years ago in Europe.\u003c/p>\n\u003cp>\"The market is further along in Europe, but it's definitely been coming across the pond,\" he adds. \"Basically, there's a growing number of consumers who are paying attention to sugar. Europe has just been further along when it comes to paying attention to sugar, paying attention to ingredients.\"\u003c/p>\n\u003cp>Industry tracker IWSR \u003ca href=\"https://www.theiwsr.com/iwsr_US_BAR.html\">reported\u003c/a> in June that Americans consumed less alcohol in 2016 than in 2015. And \u003ca href=\"https://www.ons.gov.uk/peoplepopulationandcommunity/healthandsocialcare/drugusealcoholandsmoking/bulletins/opinionsandlifestylesurveyadultdrinkinghabitsingreatbritain/2005to2016\">in the U.K.\u003c/a>, the proportion of Brits that drink is now at its lowest since 2005, at around 57 percent, according to government data.\u003c/p>\n\u003cp>Industry experts say there is not much data yet on the burgeoning industry of high-end nonalcoholic beverages. But, Klaus says, \"consumers seem to be looking for something that's better for them.\" And they're willing to pay for it.\u003c/p>\n\u003cp>\"I've certainly noticed around the last 14 months that bartenders and restaurants are now wanting to put more effort into their nonalcoholic beverage programs,\" says Ben Branson, founder of \u003ca href=\"https://www.seedlipdrinks.com/\">Seedlip\u003c/a>, a London-based startup that claims to make \"the world's first nonalcoholic spirits.\"\u003c/p>\n\u003cp>Like, DRY's Klaus, Branson — a nondrinker — grew tired of drinking ginger ale or soda every time he went out to a nice bar or restaurant.\u003c/p>\n\u003cp>\"One day I was looking at this book about distillation that was written in 1651, and it piqued my curiosity,\" Branson says. He wondered whether any of the nonalcoholic tinctures and extracts in there might make for good cocktail ingredients. \"So I bought a little copper still off the Internet and I started playing around,\" he says.\u003c/p>\n\u003cp>After months of trying to distill literally anything he could find (\"I even tried distilling an old book at one point — to try to get that kind of musky smell,\" he says) and a bit of help from professional botanists and distillers — he ended up with two blends. Garden 108 is made from peas, hay, spearmint, rosemary and thyme, and Spice 94 from allspice, cardamom, oak, lemon and grapefruit. In the U.S., they're sold at Dean & DeLuca and other specialty food shops — in 25-ounce glass bottles that retail for about $40 each.\u003c/p>\n\u003cp>\"Really, I think consumers are looking for elevated, grown-up drinks that just happen to have no alcohol in them,\" Branson says.\u003c/p>\n\u003cp>He might be onto something. Multinational beverage company Diageo, which owns Cîroc vodka, Johnnie Walker whisky and Tanqueray gin, seems to think so, at least: It recently bought a minority share in Seedlip.\u003c/p>\n\u003cp>But for Branson, the real sign of success was the interest he got from top bartenders. Bottles of Seedlip now regularly feature behind the bar at high-end restaurants around the world — including the Eleven Madison Park in New York City, Atelier Crenn in San Francisco and the bar in The Savoy in London.\u003c/p>\n\u003cp>\"And it's really important to me that Seedlip sits in the back bar,\" Branson says. \"So if we go to an establishment and we're not drinking — we're still going to feel like we're getting the same sort of attention as a drinking customer.\"\u003c/p>\n\u003cp>In fact, if you didn't know better — based on Seedlip's packaging, you would assume it's a high-end craft gin. Branson encourages customers to drink it with tonic or have a bartender incorporate it into alcohol-free cocktails.\u003c/p>\n\u003cp>For Paul Benjamin — founder of the rare tea company\u003ca href=\"http://benjaminandblum.com/\"> Benjamin & Blum\u003c/a> — creating something special and luxurious for nondrinkers meant focusing on presentation as well as flavor. Benjamin & Blum's cold-brewed tea is sold in gilded glass bottles.\u003c/p>\n\u003cp>\"I wanted to create a little bit of curiosity about what it is — I want people to wonder: 'Is it perfume? Is it cognac?' \" he says.\u003c/p>\n\u003cp>What it is, Benjamin says, is a Western take on the East Asian tradition of pairing tea with nice meals. In a previous career as an international lawyer, Benjamin spent a lot of time in China and traveled extensively in East Asia.\u003c/p>\n\u003cp>\"And everywhere you go there, you get tea with a meal,\" he says.\u003c/p>\n\u003cp>In the U.K., though, where Benjamin grew up and now lives, it's always wine with a meal, and beers after work and cocktails on a night out.\u003c/p>\n\u003cp>\"I'm someone who loves wine and spirits,\" he says. \"And yet there are times when I'm not drinking.\"\u003c/p>\n\u003cp>So he wondered whether he could adapt tea to fit into Western drinking culture.\u003c/p>\n\u003cp>\"Tea goes extremely well with food,\" he says. \"And it works well as a palate cleanser at the end of a meal.\"\u003c/p>\n\u003cp>But Benjamin's cold-brewed, rare teas are designed to be served like a white wine or a digestif — slightly chilled, in a coupe glass.\u003c/p>\n\u003cp>So far, he is selling Benjamin and Blum teas in Hong Kong and in the U.K. — but he has already lined up distributors in the Middle East and is looking to expand to the U.S. next.\u003c/p>\n\u003cp>\"Where there has been a really clear demand is from the bar and restaurant trade,\" Benjamin says. \"From their perspective, a nondrinker in a restaurant is spending a lot less. Plus they're looking for ways to really make the nondrinkers feel as welcome as the drinkers.\"\u003c/p>\n\u003cp>The latter is something bartender\u003ca href=\"http://www.mrlyan.com/\"> Ryan Chetiyawardana\u003c/a> says he has always been passionate about. The 2015 \"International Bartender of the Year\" carries Seedlip at Dandelyan — one of his bars in London. This summer, he also came out with a \u003ca href=\"https://www.fireflydrinks.com/2017/05/introducing-superfly/\">nonalcoholic bottled cocktail\u003c/a> — in collaboration with British juice and iced tea company Firefly — that features wormwood, kola nuts and cascara (a tea made from the dried skins of coffee berries).\u003c/p>\n\u003cp>\"All the menus we have created have always included a booze-less part,\" Chetiyawardana writes in an email. \"People I know who usually drink are still taking nights off from alcohol but don't want to sacrifice spending time with their friends, or having something complex, considered and delicious.\"\u003c/p>\n\u003cp>Besides, he says, doing away with the alcohol makes for a fun creative challenge: \"Often people who aren't drinking for whatever reason, or don't drink, are subjected to sugary kids' drinks — which are gratuitously delicious for one drink, but don't hit the spot. We wanted to create something that felt special, suited to the occasion.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"High-end, nonalcoholic beverages are on the rise — with growing demand from bars and restaurants to carry drinks that go beyond water and sweet sodas for those who don't drink alcohol.","status":"publish","parent":0,"modified":1539807368,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1392},"headData":{"title":"Teetotaling Made Trendy | KQED","description":"High-end, nonalcoholic beverages are on the rise — with growing demand from bars and restaurants to carry drinks that go beyond water and sweet sodas for those who don't drink alcohol.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Teetotaling Made Trendy","datePublished":"2017-10-09T05:45:47.000Z","dateModified":"2018-10-17T20:16:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"121467 https://ww2.kqed.org/bayareabites/?p=121467","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/10/08/teetotaling-made-trendy/","disqusTitle":"Teetotaling Made Trendy","nprImageCredit":"Tilley Harris and Alex Pielak","nprByline":"Maanvi Singh, NPR Food","nprImageAgency":"Flickr","nprStoryId":"555909072","nprApiLink":"http://api.npr.org/query?id=555909072&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/10/06/555909072/teetotaling-made-trendy?ft=nprml&f=555909072","nprRetrievedStory":"1","nprPubDate":"Fri, 06 Oct 2017 17:34:00 -0400","nprStoryDate":"Fri, 06 Oct 2017 14:10:00 -0400","nprLastModifiedDate":"Fri, 06 Oct 2017 17:35:45 -0400","path":"/bayareabites/121467/teetotaling-made-trendy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sharelle Klaus says she has always been a foodie.\u003c/p>\n\u003cp>So she was gutted when she had to pass up an opportunity to dine at \u003ca href=\"https://www.thomaskeller.com/tfl\">The French Laundry\u003c/a>, the famous Napa Valley restaurant with three Michelin stars. She was pregnant at the time — and not drinking.\u003c/p>\n\u003cp>\"What would be the point?\" she says she remembers thinking.\u003c/p>\n\u003cp>She didn't want to travel all the way from Seattle — and be stuck drinking water while her dining companions enjoyed an array of Napa wines, carefully chosen to complement and complete each dish.\u003c/p>\n\u003cp>She came across this issue — lack of beverage options — pretty often throughout her four pregnancies. When she met friends for drinks or dinner, her only choices were water or some kind of sickly sweet soda.\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>\"I felt like there were no sophisticated options out there,\" she says.\u003c/p>\n\u003cp>That was in the early 2000s. In 2005, she launched \u003ca href=\"http://www.drysparkling.com/the-flavors/\">DRY Sparkling\u003c/a> — a soda brand with flavors like lavender, juniper berry and rhubarb. Her creations are now served at some of the country's top restaurants — including The French Laundry.\u003c/p>\n\u003cp>Twelve years on, Klaus says the demand for sophisticated nonalcoholic beverages is higher than ever.\u003c/p>\n\u003cp>\"We got into this early,\" she says. \"But now it's becoming less niche.\"\u003c/p>\n\u003cp>Indeed, this summer, media from \u003ca href=\"https://www.nytimes.com/2017/06/27/dining/mocktails-non-alcoholic-drink-recipes.html?_r=0\">\u003cem>The New York Times\u003c/em>\u003c/a> and the \u003ca href=\"http://www.latimes.com/food/dailydish/la-fo-non-alcoholic-cocktails-20170929-story.html\">\u003cem>Los Angeles Times\u003c/em>\u003c/a> to \u003ca href=\"https://www.bonappetit.com/recipes/slideshow/homemade-nonalcoholic-cocktails\">\u003cem>Bon Appetit\u003c/em>\u003c/a> were all touting nonalcoholic cocktails. Food 52 \u003ca href=\"https://food52.com/blog/20504-how-to-make-non-alcoholic-cocktails\">even has tips\u003c/a> on how to build a nonalcoholic bar cart. Meanwhile, big-deal bartenders and foodie startups are tapping teetotalers with gourmet takes on sodas and mocktails (or their more chic counterparts \"soft cocktails\").\u003c/p>\n\u003cp>\"It's a small but definitely growing segment of the market,\" says Duane Stanford, editor of the trade publication \u003cem>Beverage Digest\u003c/em>. \"It's definitely a trend.\"\u003c/p>\n\u003cp>Stanford says the growing demand for sophisticated, nonalcoholic beverages comes on the heels of a push that began a few years ago in Europe.\u003c/p>\n\u003cp>\"The market is further along in Europe, but it's definitely been coming across the pond,\" he adds. \"Basically, there's a growing number of consumers who are paying attention to sugar. Europe has just been further along when it comes to paying attention to sugar, paying attention to ingredients.\"\u003c/p>\n\u003cp>Industry tracker IWSR \u003ca href=\"https://www.theiwsr.com/iwsr_US_BAR.html\">reported\u003c/a> in June that Americans consumed less alcohol in 2016 than in 2015. And \u003ca href=\"https://www.ons.gov.uk/peoplepopulationandcommunity/healthandsocialcare/drugusealcoholandsmoking/bulletins/opinionsandlifestylesurveyadultdrinkinghabitsingreatbritain/2005to2016\">in the U.K.\u003c/a>, the proportion of Brits that drink is now at its lowest since 2005, at around 57 percent, according to government data.\u003c/p>\n\u003cp>Industry experts say there is not much data yet on the burgeoning industry of high-end nonalcoholic beverages. But, Klaus says, \"consumers seem to be looking for something that's better for them.\" And they're willing to pay for it.\u003c/p>\n\u003cp>\"I've certainly noticed around the last 14 months that bartenders and restaurants are now wanting to put more effort into their nonalcoholic beverage programs,\" says Ben Branson, founder of \u003ca href=\"https://www.seedlipdrinks.com/\">Seedlip\u003c/a>, a London-based startup that claims to make \"the world's first nonalcoholic spirits.\"\u003c/p>\n\u003cp>Like, DRY's Klaus, Branson — a nondrinker — grew tired of drinking ginger ale or soda every time he went out to a nice bar or restaurant.\u003c/p>\n\u003cp>\"One day I was looking at this book about distillation that was written in 1651, and it piqued my curiosity,\" Branson says. He wondered whether any of the nonalcoholic tinctures and extracts in there might make for good cocktail ingredients. \"So I bought a little copper still off the Internet and I started playing around,\" he says.\u003c/p>\n\u003cp>After months of trying to distill literally anything he could find (\"I even tried distilling an old book at one point — to try to get that kind of musky smell,\" he says) and a bit of help from professional botanists and distillers — he ended up with two blends. Garden 108 is made from peas, hay, spearmint, rosemary and thyme, and Spice 94 from allspice, cardamom, oak, lemon and grapefruit. In the U.S., they're sold at Dean & DeLuca and other specialty food shops — in 25-ounce glass bottles that retail for about $40 each.\u003c/p>\n\u003cp>\"Really, I think consumers are looking for elevated, grown-up drinks that just happen to have no alcohol in them,\" Branson says.\u003c/p>\n\u003cp>He might be onto something. Multinational beverage company Diageo, which owns Cîroc vodka, Johnnie Walker whisky and Tanqueray gin, seems to think so, at least: It recently bought a minority share in Seedlip.\u003c/p>\n\u003cp>But for Branson, the real sign of success was the interest he got from top bartenders. Bottles of Seedlip now regularly feature behind the bar at high-end restaurants around the world — including the Eleven Madison Park in New York City, Atelier Crenn in San Francisco and the bar in The Savoy in London.\u003c/p>\n\u003cp>\"And it's really important to me that Seedlip sits in the back bar,\" Branson says. \"So if we go to an establishment and we're not drinking — we're still going to feel like we're getting the same sort of attention as a drinking customer.\"\u003c/p>\n\u003cp>In fact, if you didn't know better — based on Seedlip's packaging, you would assume it's a high-end craft gin. Branson encourages customers to drink it with tonic or have a bartender incorporate it into alcohol-free cocktails.\u003c/p>\n\u003cp>For Paul Benjamin — founder of the rare tea company\u003ca href=\"http://benjaminandblum.com/\"> Benjamin & Blum\u003c/a> — creating something special and luxurious for nondrinkers meant focusing on presentation as well as flavor. Benjamin & Blum's cold-brewed tea is sold in gilded glass bottles.\u003c/p>\n\u003cp>\"I wanted to create a little bit of curiosity about what it is — I want people to wonder: 'Is it perfume? Is it cognac?' \" he says.\u003c/p>\n\u003cp>What it is, Benjamin says, is a Western take on the East Asian tradition of pairing tea with nice meals. In a previous career as an international lawyer, Benjamin spent a lot of time in China and traveled extensively in East Asia.\u003c/p>\n\u003cp>\"And everywhere you go there, you get tea with a meal,\" he says.\u003c/p>\n\u003cp>In the U.K., though, where Benjamin grew up and now lives, it's always wine with a meal, and beers after work and cocktails on a night out.\u003c/p>\n\u003cp>\"I'm someone who loves wine and spirits,\" he says. \"And yet there are times when I'm not drinking.\"\u003c/p>\n\u003cp>So he wondered whether he could adapt tea to fit into Western drinking culture.\u003c/p>\n\u003cp>\"Tea goes extremely well with food,\" he says. \"And it works well as a palate cleanser at the end of a meal.\"\u003c/p>\n\u003cp>But Benjamin's cold-brewed, rare teas are designed to be served like a white wine or a digestif — slightly chilled, in a coupe glass.\u003c/p>\n\u003cp>So far, he is selling Benjamin and Blum teas in Hong Kong and in the U.K. — but he has already lined up distributors in the Middle East and is looking to expand to the U.S. next.\u003c/p>\n\u003cp>\"Where there has been a really clear demand is from the bar and restaurant trade,\" Benjamin says. \"From their perspective, a nondrinker in a restaurant is spending a lot less. Plus they're looking for ways to really make the nondrinkers feel as welcome as the drinkers.\"\u003c/p>\n\u003cp>The latter is something bartender\u003ca href=\"http://www.mrlyan.com/\"> Ryan Chetiyawardana\u003c/a> says he has always been passionate about. The 2015 \"International Bartender of the Year\" carries Seedlip at Dandelyan — one of his bars in London. This summer, he also came out with a \u003ca href=\"https://www.fireflydrinks.com/2017/05/introducing-superfly/\">nonalcoholic bottled cocktail\u003c/a> — in collaboration with British juice and iced tea company Firefly — that features wormwood, kola nuts and cascara (a tea made from the dried skins of coffee berries).\u003c/p>\n\u003cp>\"All the menus we have created have always included a booze-less part,\" Chetiyawardana writes in an email. \"People I know who usually drink are still taking nights off from alcohol but don't want to sacrifice spending time with their friends, or having something complex, considered and delicious.\"\u003c/p>\n\u003cp>Besides, he says, doing away with the alcohol makes for a fun creative challenge: \"Often people who aren't drinking for whatever reason, or don't drink, are subjected to sugary kids' drinks — which are gratuitously delicious for one drink, but don't hit the spot. We wanted to create something that felt special, suited to the occasion.\" \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>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/121467/teetotaling-made-trendy","authors":["byline_bayareabites_121467"],"categories":["bayareabites_13306","bayareabites_1844"],"tags":["bayareabites_504","bayareabites_16222"],"featImg":"bayareabites_121468","label":"bayareabites"},"bayareabites_102367":{"type":"posts","id":"bayareabites_102367","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102367","score":null,"sort":[1445954438000]},"guestAuthors":[],"slug":"bloody-halloween-party-punch","title":"“Bloody” Halloween Party Punch","publishDate":1445954438,"format":"image","headTitle":"Halloween Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":14959,"site":"bayareabites"},"content":"\u003cp>Way better than a bottle of fruit punch, this fizzy sweet-tart welcoming drink is made with tangy cranberry juice, fizzy blood orange soda, and pureed frozen strawberries, which add sweetness and texture. Pour it into a large footed glass bowl or even a trifle dish and top it off with sparkling water and plenty of ice.\u003c/p>\n\u003cp>If you are feeling extra ghoulish, and for an adults-only Halloween bash, add 16 fl oz of vodka or gin to the mix.\u003c/p>\n\u003cp>Decorate your big bowl of fruit blood-punch with a small block of dry ice (if you can find it), which will cause your punch to look eerily fiendish. Plastic spider rings, gummy worms, or other terrifying creatures of the night can be used to decorate the rims of the bowl and the surrounding table.\u003c/p>\n\u003cp>Don’t forget to put out plenty of cups and a ladle!\u003c/p>\n\u003cfigure id=\"attachment_102513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg\" alt=\"Foamy “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Foamy “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Bloody” Halloween Party Punch\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 quarts of punch\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 10-oz bag frozen strawberries\u003c/li>\n\u003cli>1 32-fl oz bottle cranberry juice, chilled\u003c/li>\n\u003cli>1 25-fl oz bottle blood orange soda, chilled\u003c/li>\n\u003cli>About 12 fl oz sparkling water or to taste, chilled\u003c/li>\n\u003cli>Ice cubes\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg\" alt=\"Ingredients for “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a blender, blend together the strawberries with the cranberry juice until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-blend.jpg\" alt=\"In a blender, blend together the strawberries with the cranberry juice until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, blend together the strawberries with the cranberry juice until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour into a punch bowl. Add the orange soda and sparkling water, stir gently to mix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-pour.jpg\" alt=\"Pour into a punch bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a punch bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102508\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg\" alt=\"Add the orange soda and sparkling water, stir gently to mix.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the orange soda and sparkling water, stir gently to mix. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night.\" width=\"1920\" height=\"2044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-400x426.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-800x852.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1440x1533.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1180x1256.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-960x1022.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ice cubes and garnish the bowl with terrifying creatures of the night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Serve the “Bloody” Halloween Party Punch.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the “Bloody” Halloween Party Punch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"This fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\r\n","status":"publish","parent":0,"modified":1570571921,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":324},"headData":{"title":"“Bloody” Halloween Party Punch | KQED","description":"This fruity, fizzy punch makes an excellent welcoming drink at any Halloween party (and can be easily boozed up for the adults too!).\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"“Bloody” Halloween Party Punch","datePublished":"2015-10-27T14:00:38.000Z","dateModified":"2019-10-08T21:58:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"102367 http://ww2.kqed.org/bayareabites/?p=102367","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/27/bloody-halloween-party-punch/","disqusTitle":"“Bloody” Halloween Party Punch","path":"/bayareabites/102367/bloody-halloween-party-punch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Way better than a bottle of fruit punch, this fizzy sweet-tart welcoming drink is made with tangy cranberry juice, fizzy blood orange soda, and pureed frozen strawberries, which add sweetness and texture. Pour it into a large footed glass bowl or even a trifle dish and top it off with sparkling water and plenty of ice.\u003c/p>\n\u003cp>If you are feeling extra ghoulish, and for an adults-only Halloween bash, add 16 fl oz of vodka or gin to the mix.\u003c/p>\n\u003cp>Decorate your big bowl of fruit blood-punch with a small block of dry ice (if you can find it), which will cause your punch to look eerily fiendish. Plastic spider rings, gummy worms, or other terrifying creatures of the night can be used to decorate the rims of the bowl and the surrounding table.\u003c/p>\n\u003cp>Don’t forget to put out plenty of cups and a ladle!\u003c/p>\n\u003cfigure id=\"attachment_102513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg\" alt=\"Foamy “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-finish-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Foamy “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>“Bloody” Halloween Party Punch\u003c/h3>\n\u003cp>\u003cem>Makes about 2 1/2 quarts of punch\u003c/em>\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>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 10-oz bag frozen strawberries\u003c/li>\n\u003cli>1 32-fl oz bottle cranberry juice, chilled\u003c/li>\n\u003cli>1 25-fl oz bottle blood orange soda, chilled\u003c/li>\n\u003cli>About 12 fl oz sparkling water or to taste, chilled\u003c/li>\n\u003cli>Ice cubes\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102516\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg\" alt=\"Ingredients for “Bloody” party punch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for “Bloody” party punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a blender, blend together the strawberries with the cranberry juice until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-blend.jpg\" alt=\"In a blender, blend together the strawberries with the cranberry juice until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-blend-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, blend together the strawberries with the cranberry juice until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour into a punch bowl. Add the orange soda and sparkling water, stir gently to mix.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-pour.jpg\" alt=\"Pour into a punch bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a punch bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102508\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg\" alt=\"Add the orange soda and sparkling water, stir gently to mix.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-soda-vert1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the orange soda and sparkling water, stir gently to mix. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ice cubes and garnish the bowl with terrifying creatures of the night. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg\" alt=\"Add the ice cubes and garnish the bowl with terrifying creatures of the night.\" width=\"1920\" height=\"2044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-400x426.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-800x852.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1440x1533.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-1180x1256.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-add-ice-spiders-960x1022.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ice cubes and garnish the bowl with terrifying creatures of the night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg\" alt=\"Serve the “Bloody” Halloween Party Punch.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/bloody-punch-final-vert2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the “Bloody” Halloween Party Punch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102367/bloody-halloween-party-punch","authors":["5015","5014"],"series":["bayareabites_14959"],"categories":["bayareabites_13306","bayareabites_1244","bayareabites_12550","bayareabites_1763","bayareabites_334","bayareabites_9283","bayareabites_1246","bayareabites_1844","bayareabites_12","bayareabites_11070"],"tags":["bayareabites_504","bayareabites_1561","bayareabites_16285","bayareabites_41","bayareabites_16222","bayareabites_14738"],"featImg":"bayareabites_102525","label":"bayareabites_14959"},"bayareabites_91940":{"type":"posts","id":"bayareabites_91940","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91940","score":null,"sort":[1421121706000]},"guestAuthors":[],"slug":"coolhunting-at-the-good-food-mercantile","title":"Coolhunting at the Good Food Mercantile in San Francisco","publishDate":1421121706,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\" alt=\"Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos by \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"What if there could be a trade show where the good stuff is all there is?\"\u003c/strong>\u003c/p>\n\u003cp>That was \u003ca href=\"http://www.goodfoodawards.org\" target=\"_blank\">Good Food Awards'\u003c/a> founder Sarah Weiner's eureka moment last year, when she was brainstorming ways of bringing the 150 or so winners of the annual awards to retailers' attention. The Marketplace, a public taste-a-thon the Saturday after the awards, was great at bringing the public out to taste and compare, but the crowds of eager foodies were there to sample and schmooze, not to make deals and stock shelves. Buyers were already in town for the massive \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Winter Fancy Food Show\u003c/a>, which typically began just a few days after the awards themselves. Why not create, in Weiner's words, an industry-only \"un-trade show\" that could focus solely on the conscientious, locally-focused, small-scale artisans that the Good Food Awards sought to reward? \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.goodfoodawards.org/mercantile/\" target=\"_blank\">Good Food Mercantile\u003c/a>, this year's addition to the increasingly influential Good Food Awards. Open to all past and present winners, as well as members of the Good Food Guild, it offered many advantages for smaller producers and buyers alike, from a hangover-friendly noon start time to an easily navigated intimate space. For makers, the Mercantile was a chance to talk one-on-one with buyers from the taste-making stores whose salespeople would take the time to hand-sell items they believed in; for the buyers, they could fish where the fishing was good, discovering the personal stories behind three levels of up-and-coming brands. \u003c/p>\n\u003cp>And for this reporter, it was a great chance to see what's happening across the country, among makers who share sensibilities with many of the Bay Area's craftspeople while bringing their own regional flavor into the mix. We chatted, we sampled, we probably ate too much chocolate. Here, the producers whose creations you shouldn't miss:\u003c/p>\n\u003ch3>From the (greater) Bay Area:\u003c/h3>\n\u003cp>All of \u003ca href=\"http://www.framani.com/\" target=\"_blank\">Fra'Mani's\u003c/a> suave cured meats are catnip to charcuterie lovers. But don't overlook chef Paul Bertolli's elegant answer to deli-counter sliced turkey, a light-and-dark-meat \u003cem>Turkey Galantine\u003c/em> that would elevate any desk lunch from sad to super-special.\u003c/p>\n\u003cfigure id=\"attachment_91987\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\" alt=\"Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine\u003c/figcaption>\u003c/figure>\n\u003cp>No one does brunch for bros better than \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a>. Because every sausagefest deserves good sausage, skip the mimosas and instead, bring on the \u003cem>Cheddar Bratwurst, Bacon-Studded Hot Dogs\u003c/em> and \u003cem>spicy Mexican Chorizo. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_91988\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\" alt=\"4505 Meats at Good Food Mercantile. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4505 Meats at Good Food Mercantile\u003c/figcaption>\u003c/figure>\n\u003cp>Now on our Valentine's Day list: snow-cool \u003cem>Mint Chocolate Almonds\u003c/em> from \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a>, dipped in dark and white chocolate flavored with refreshing (but non-toothpaste-y) Black Mitcham peppermint oil from England's \u003ca href=\"http://www.summerdownmint.com/summerdown-farm/\">Summerdown Farm\u003c/a>. If Lady Mary Crawley ever ate candy, this is the candy--pale, powdered, mentholated and rich--she would eat. \u003c/p>\n\u003cfigure id=\"attachment_91990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\" alt=\"Mint Chocolate Almonds from Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Chocolate Almonds from Charles Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of Downtown Abbey, nothing goes finer with the trials of Lady Mary's love life (or Edith's wandering love child) than a ruby-red glass of real \u003cem>Sloe Gin,\u003c/em> the latest release from Sebastopol's \u003ca href=\"http://www.spiritworksdistillery.com/\" target=\"_blank\">Spirit Works Distillery\u003c/a>. Almost impossible to find in the U.S., sloe gin made by infusing gin with the bitter, plumlike fruits of the blackthorn bush to make a gorgeously scarlet, deeply warming drink that's fruity without being sweet. Really want to polish the apple? Look for the special \u003cem>Barrel Reserve Sloe Gin\u003c/em>, which boasts an extra layer of complexity gained by aging the gin in new French oak barrels for three months. \u003c/p>\n\u003cfigure id=\"attachment_91993\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\" alt=\"Spirit Works Distillery's Barrel Reserve Sloe Gin. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spirit Works Distillery's Barrel Reserve Sloe Gin\u003c/figcaption>\u003c/figure>\n\u003cp>If you like Indian lime pickle, you should love, love, love \u003ca href=\"http://www.myakkas.com\" target=\"_blank\">Akka's Handcrafted Food's\u003c/a> \u003cem>Meyer Lemon Tangy Relish\u003c/em>, a beautifully balanced, appetite-piquing condiment that's just sweet, salty, and yes, tangy enough to wake up every bite of whatever you dollop it on. It's based on a recipe that founder Lawrence Dass got from his eldest sister (\"akka\" means \"eldest sister\" in \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_language\" target=\"_blank\">Tamil\u003c/a>), who created her own version of a traditional Indian citrus pickle using the Meyer lemons from Dass's backyard in Fremont. \u003c/p>\n\u003cfigure id=\"attachment_91992\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\" alt=\"Akka's Meyer Lemon Tangy Relish. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Akka's Meyer Lemon Tangy Relish\u003c/figcaption>\u003c/figure>\n\u003ch3>And now for the rest of the country:\u003c/h3>\n\u003cp>Let's start with a spoonful (or three) of \u003cem>Chai-Spice Nut Butter,\u003c/em> from \u003ca href=\"http://www.bigspoonroasters.com\" target=\"_blank\">Big Spoon Roasters\u003c/a> in Durham, North Carolina. Seriously, Berkeley, why did you not think of this first? Were you too stoned? Or not stoned enough? Mark Overbay, Big Spoon's earnest founder got the idea for his anti-Skippy spreads as a Peace Corps volunteer in rural Zimbabwe, where the annual peanut harvest was a major event. Starting with a classic natural peanut butter seasoned lightly with salt and honey, Big Spoon Roasters now makes a dozen nut-butter variations from Espresso Almond Butter (almonds and peanuts with Counter Culture espresso beans) to Southern all-stars like Peanut-Pecan Butter and Peanut Sorghum Butter. But for Bay Area tastes, there's no beating the Chai Spice, a crunchy almond-and-peanut blend sweetened with wildflower honey and spiked with cardamom, cloves, ginger, cinnamon, vanilla, and black pepper. \u003c/p>\n\u003cfigure id=\"attachment_91998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\" alt=\"Big Spoon Roasters - Highlight: Chai-Spice Nut Butter. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Spoon Roasters - Highlight: Chai-Spice Nut Butter\u003c/figcaption>\u003c/figure>\n\u003cp>Black currant seems to be the fruit flavor of the moment (bye, pomegranate!), so let's celebrate with \u003ca href=\"http://www.blackdinahchocolatiers.com\" target=\"_blank\">Black Dinah Chocolatiers'\u003c/a> \u003cem>Cassis de Resistance,\u003c/em> dark Venezuelan chocolate filled with black currant-infused ganache. In talking with confectioner Kate Shaffer, we discovered that she had sunny memories of her years in Santa Cruz, studying literature and waiting tables, before love sent her to the tiny Isle au Haut (year-round population: 40) off the coast of Maine, first as the chef of a country inn, then to launch her own line of chocolates. After the inn shut down, employment opportunities on the tiny island were limited. Said Kate, \"I didn't want to clean fish and I didn't want to clean houses,\" so she took her professional kitchen skills and launched Black Dinah Chocolatiers. Not surprisingly, most of her sales are online; look for \u003cem>Cassis de Resistance\u003c/em> as part of her Farm Market box, a \"taste of Maine\" selection of chocolates flavored with rhubarb, cranberry, pumpkin, blueberry, and maple. \u003c/p>\n\u003cfigure id=\"attachment_92002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\" alt=\"Black Dinah Chocolatiers - highlight Cassis de Resistance. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolatiers - highlight Cassis de Resistance\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\" alt=\"Black Dinah Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>Robyn Dochterman and Deidre Pope of \u003ca href=\"http://www.stcroixchocolateco.com/\" target=\"_blank\">St Croix Chocolate\u003c/a> Company in Minnesota were in no hurry to get back to their single-digit winter weather. Sure, our January sunshine was a draw, but the pair also loves to visit because San Francisco is the home of their favorite bean-to-bar, fair-trade, organic chocolate, \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO\u003c/a>, which they use as the base for their \u003ca href=\"https://www.kickstarter.com/projects/stcroix/design-an-organic-sustainable-and-luscious-chocola\" target=\"_blank\">Special-Edition Chocolate Bars\u003c/a> molded from artist-made bas-relief tiles of wrens and blackbirds. Dochterman and Pope were also celebrating the triumph of their chocolate-dipped, Good Food Award-winning \u003cem>Peanut Butter and Wild Grape Jelly\u003c/em> squares, featuring wild grapes \u003ca href=\"https://www.youtube.com/watch?v=pQNpvgYOZHY\" target=\"_blank\">foraged from the roadsides\u003c/a> in their rural hometown of Marine St Croix, some 45 miles outside the Twin Cities. \u003c/p>\n\u003cfigure id=\"attachment_92007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\" alt=\"Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know an IPA drinker who has to mend his gluten-ingesting ways? Or a cider fan looking for a splash of something new? \u003ca href=\"http://www.wanderingaengus.com\" target=\"_blank\">Wandering Aengus Ciderworks\u003c/a>, of Salem, Oregon, suggests popping a can of their \u003cem>Anthem Hops Cider\u003c/em>, a light, sparkling apple cider with the distinctive grassy, bitter-bright bite of hops. It's the hefeweizen of ciders, perfect for summer with a slice of lemon (hello, Dolores Park picnics!). For grown-up cider fans who don't need convincing, the guys from Salem have \u003cem>Wickson,\u003c/em> a deliciously dry and complex single-variety made from the hard-to-find Wickson crab apples, as well as the gorgeously apple-y \u003cem>Bloom,\u003c/em> which uses an ice-concentrated blend of sweet, bitter, and bittersharp apples (all Oregon-grown) to fill a glass with autumn sunshine.\u003c/p>\n\u003cfigure id=\"attachment_92011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\" alt=\"Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom. Photo: Wendy Goodfriend\" width=\"1000\" height=\"691\" class=\"size-full wp-image-92011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of drinking, let's raise a last glass to Good Food Award-winners Sook Goh and Roslynn Tellvik of \u003ca href=\"http://raftsyrups.com/\" target=\"_blank\">Raft Syrups\u003c/a>, in Portland, Oregon, makers of inventive, flavorful botanical cocktail and soda syrups. Use them in cocktails or mocktails, drizzle them over fruit, use them to sweeten your tea. Our favorite? The \u003cem>Smoked Tea Vanilla,\u003c/em> made from smoky lapsong souchong tea, and tasting very much like a single-malt Islay Scotch, minus the bite (and buzz). A perfect treat for any non-drinker missing their peaty tipple, and a nice change from the usual fruity-sweet offerings for alcohol-skippers. Also on their roster: a fragrant \u003cem>Hibiscus Lavender,\u003c/em> and an intensely ginger-y \u003cem>Lemon Ginger.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_92009\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\" alt=\"Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Stephanie Rosenbaum Klassen goes coolhunting for the country's most intriguing new products at the Good Food Mercantile, an industry-only \"un-trade\" show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread). ","status":"publish","parent":0,"modified":1539807551,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1465},"headData":{"title":"Coolhunting at the Good Food Mercantile in San Francisco | KQED","description":"Stephanie Rosenbaum Klassen goes coolhunting for the country's most intriguing new products at the Good Food Mercantile, an industry-only "un-trade" show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread). ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Coolhunting at the Good Food Mercantile in San Francisco","datePublished":"2015-01-13T04:01:46.000Z","dateModified":"2018-10-17T20:19:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"91940 http://blogs.kqed.org/bayareabites/?p=91940","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/12/coolhunting-at-the-good-food-mercantile/","disqusTitle":"Coolhunting at the Good Food Mercantile in San Francisco","path":"/bayareabites/91940/coolhunting-at-the-good-food-mercantile","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\" alt=\"Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos by \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"What if there could be a trade show where the good stuff is all there is?\"\u003c/strong>\u003c/p>\n\u003cp>That was \u003ca href=\"http://www.goodfoodawards.org\" target=\"_blank\">Good Food Awards'\u003c/a> founder Sarah Weiner's eureka moment last year, when she was brainstorming ways of bringing the 150 or so winners of the annual awards to retailers' attention. The Marketplace, a public taste-a-thon the Saturday after the awards, was great at bringing the public out to taste and compare, but the crowds of eager foodies were there to sample and schmooze, not to make deals and stock shelves. Buyers were already in town for the massive \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Winter Fancy Food Show\u003c/a>, which typically began just a few days after the awards themselves. Why not create, in Weiner's words, an industry-only \"un-trade show\" that could focus solely on the conscientious, locally-focused, small-scale artisans that the Good Food Awards sought to reward? \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.goodfoodawards.org/mercantile/\" target=\"_blank\">Good Food Mercantile\u003c/a>, this year's addition to the increasingly influential Good Food Awards. Open to all past and present winners, as well as members of the Good Food Guild, it offered many advantages for smaller producers and buyers alike, from a hangover-friendly noon start time to an easily navigated intimate space. For makers, the Mercantile was a chance to talk one-on-one with buyers from the taste-making stores whose salespeople would take the time to hand-sell items they believed in; for the buyers, they could fish where the fishing was good, discovering the personal stories behind three levels of up-and-coming brands. \u003c/p>\n\u003cp>And for this reporter, it was a great chance to see what's happening across the country, among makers who share sensibilities with many of the Bay Area's craftspeople while bringing their own regional flavor into the mix. We chatted, we sampled, we probably ate too much chocolate. Here, the producers whose creations you shouldn't miss:\u003c/p>\n\u003ch3>From the (greater) Bay Area:\u003c/h3>\n\u003cp>All of \u003ca href=\"http://www.framani.com/\" target=\"_blank\">Fra'Mani's\u003c/a> suave cured meats are catnip to charcuterie lovers. But don't overlook chef Paul Bertolli's elegant answer to deli-counter sliced turkey, a light-and-dark-meat \u003cem>Turkey Galantine\u003c/em> that would elevate any desk lunch from sad to super-special.\u003c/p>\n\u003cfigure id=\"attachment_91987\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\" alt=\"Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine\u003c/figcaption>\u003c/figure>\n\u003cp>No one does brunch for bros better than \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a>. Because every sausagefest deserves good sausage, skip the mimosas and instead, bring on the \u003cem>Cheddar Bratwurst, Bacon-Studded Hot Dogs\u003c/em> and \u003cem>spicy Mexican Chorizo. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_91988\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\" alt=\"4505 Meats at Good Food Mercantile. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4505 Meats at Good Food Mercantile\u003c/figcaption>\u003c/figure>\n\u003cp>Now on our Valentine's Day list: snow-cool \u003cem>Mint Chocolate Almonds\u003c/em> from \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a>, dipped in dark and white chocolate flavored with refreshing (but non-toothpaste-y) Black Mitcham peppermint oil from England's \u003ca href=\"http://www.summerdownmint.com/summerdown-farm/\">Summerdown Farm\u003c/a>. If Lady Mary Crawley ever ate candy, this is the candy--pale, powdered, mentholated and rich--she would eat. \u003c/p>\n\u003cfigure id=\"attachment_91990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\" alt=\"Mint Chocolate Almonds from Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Chocolate Almonds from Charles Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of Downtown Abbey, nothing goes finer with the trials of Lady Mary's love life (or Edith's wandering love child) than a ruby-red glass of real \u003cem>Sloe Gin,\u003c/em> the latest release from Sebastopol's \u003ca href=\"http://www.spiritworksdistillery.com/\" target=\"_blank\">Spirit Works Distillery\u003c/a>. Almost impossible to find in the U.S., sloe gin made by infusing gin with the bitter, plumlike fruits of the blackthorn bush to make a gorgeously scarlet, deeply warming drink that's fruity without being sweet. Really want to polish the apple? Look for the special \u003cem>Barrel Reserve Sloe Gin\u003c/em>, which boasts an extra layer of complexity gained by aging the gin in new French oak barrels for three months. \u003c/p>\n\u003cfigure id=\"attachment_91993\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\" alt=\"Spirit Works Distillery's Barrel Reserve Sloe Gin. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spirit Works Distillery's Barrel Reserve Sloe Gin\u003c/figcaption>\u003c/figure>\n\u003cp>If you like Indian lime pickle, you should love, love, love \u003ca href=\"http://www.myakkas.com\" target=\"_blank\">Akka's Handcrafted Food's\u003c/a> \u003cem>Meyer Lemon Tangy Relish\u003c/em>, a beautifully balanced, appetite-piquing condiment that's just sweet, salty, and yes, tangy enough to wake up every bite of whatever you dollop it on. It's based on a recipe that founder Lawrence Dass got from his eldest sister (\"akka\" means \"eldest sister\" in \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_language\" target=\"_blank\">Tamil\u003c/a>), who created her own version of a traditional Indian citrus pickle using the Meyer lemons from Dass's backyard in Fremont. \u003c/p>\n\u003cfigure id=\"attachment_91992\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\" alt=\"Akka's Meyer Lemon Tangy Relish. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Akka's Meyer Lemon Tangy Relish\u003c/figcaption>\u003c/figure>\n\u003ch3>And now for the rest of the country:\u003c/h3>\n\u003cp>Let's start with a spoonful (or three) of \u003cem>Chai-Spice Nut Butter,\u003c/em> from \u003ca href=\"http://www.bigspoonroasters.com\" target=\"_blank\">Big Spoon Roasters\u003c/a> in Durham, North Carolina. Seriously, Berkeley, why did you not think of this first? Were you too stoned? Or not stoned enough? Mark Overbay, Big Spoon's earnest founder got the idea for his anti-Skippy spreads as a Peace Corps volunteer in rural Zimbabwe, where the annual peanut harvest was a major event. Starting with a classic natural peanut butter seasoned lightly with salt and honey, Big Spoon Roasters now makes a dozen nut-butter variations from Espresso Almond Butter (almonds and peanuts with Counter Culture espresso beans) to Southern all-stars like Peanut-Pecan Butter and Peanut Sorghum Butter. But for Bay Area tastes, there's no beating the Chai Spice, a crunchy almond-and-peanut blend sweetened with wildflower honey and spiked with cardamom, cloves, ginger, cinnamon, vanilla, and black pepper. \u003c/p>\n\u003cfigure id=\"attachment_91998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\" alt=\"Big Spoon Roasters - Highlight: Chai-Spice Nut Butter. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Spoon Roasters - Highlight: Chai-Spice Nut Butter\u003c/figcaption>\u003c/figure>\n\u003cp>Black currant seems to be the fruit flavor of the moment (bye, pomegranate!), so let's celebrate with \u003ca href=\"http://www.blackdinahchocolatiers.com\" target=\"_blank\">Black Dinah Chocolatiers'\u003c/a> \u003cem>Cassis de Resistance,\u003c/em> dark Venezuelan chocolate filled with black currant-infused ganache. In talking with confectioner Kate Shaffer, we discovered that she had sunny memories of her years in Santa Cruz, studying literature and waiting tables, before love sent her to the tiny Isle au Haut (year-round population: 40) off the coast of Maine, first as the chef of a country inn, then to launch her own line of chocolates. After the inn shut down, employment opportunities on the tiny island were limited. Said Kate, \"I didn't want to clean fish and I didn't want to clean houses,\" so she took her professional kitchen skills and launched Black Dinah Chocolatiers. Not surprisingly, most of her sales are online; look for \u003cem>Cassis de Resistance\u003c/em> as part of her Farm Market box, a \"taste of Maine\" selection of chocolates flavored with rhubarb, cranberry, pumpkin, blueberry, and maple. \u003c/p>\n\u003cfigure id=\"attachment_92002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\" alt=\"Black Dinah Chocolatiers - highlight Cassis de Resistance. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolatiers - highlight Cassis de Resistance\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\" alt=\"Black Dinah Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>Robyn Dochterman and Deidre Pope of \u003ca href=\"http://www.stcroixchocolateco.com/\" target=\"_blank\">St Croix Chocolate\u003c/a> Company in Minnesota were in no hurry to get back to their single-digit winter weather. Sure, our January sunshine was a draw, but the pair also loves to visit because San Francisco is the home of their favorite bean-to-bar, fair-trade, organic chocolate, \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO\u003c/a>, which they use as the base for their \u003ca href=\"https://www.kickstarter.com/projects/stcroix/design-an-organic-sustainable-and-luscious-chocola\" target=\"_blank\">Special-Edition Chocolate Bars\u003c/a> molded from artist-made bas-relief tiles of wrens and blackbirds. Dochterman and Pope were also celebrating the triumph of their chocolate-dipped, Good Food Award-winning \u003cem>Peanut Butter and Wild Grape Jelly\u003c/em> squares, featuring wild grapes \u003ca href=\"https://www.youtube.com/watch?v=pQNpvgYOZHY\" target=\"_blank\">foraged from the roadsides\u003c/a> in their rural hometown of Marine St Croix, some 45 miles outside the Twin Cities. \u003c/p>\n\u003cfigure id=\"attachment_92007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\" alt=\"Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know an IPA drinker who has to mend his gluten-ingesting ways? Or a cider fan looking for a splash of something new? \u003ca href=\"http://www.wanderingaengus.com\" target=\"_blank\">Wandering Aengus Ciderworks\u003c/a>, of Salem, Oregon, suggests popping a can of their \u003cem>Anthem Hops Cider\u003c/em>, a light, sparkling apple cider with the distinctive grassy, bitter-bright bite of hops. It's the hefeweizen of ciders, perfect for summer with a slice of lemon (hello, Dolores Park picnics!). For grown-up cider fans who don't need convincing, the guys from Salem have \u003cem>Wickson,\u003c/em> a deliciously dry and complex single-variety made from the hard-to-find Wickson crab apples, as well as the gorgeously apple-y \u003cem>Bloom,\u003c/em> which uses an ice-concentrated blend of sweet, bitter, and bittersharp apples (all Oregon-grown) to fill a glass with autumn sunshine.\u003c/p>\n\u003cfigure id=\"attachment_92011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\" alt=\"Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom. Photo: Wendy Goodfriend\" width=\"1000\" height=\"691\" class=\"size-full wp-image-92011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of drinking, let's raise a last glass to Good Food Award-winners Sook Goh and Roslynn Tellvik of \u003ca href=\"http://raftsyrups.com/\" target=\"_blank\">Raft Syrups\u003c/a>, in Portland, Oregon, makers of inventive, flavorful botanical cocktail and soda syrups. Use them in cocktails or mocktails, drizzle them over fruit, use them to sweeten your tea. Our favorite? The \u003cem>Smoked Tea Vanilla,\u003c/em> made from smoky lapsong souchong tea, and tasting very much like a single-malt Islay Scotch, minus the bite (and buzz). A perfect treat for any non-drinker missing their peaty tipple, and a nice change from the usual fruity-sweet offerings for alcohol-skippers. Also on their roster: a fragrant \u003cem>Hibiscus Lavender,\u003c/em> and an intensely ginger-y \u003cem>Lemon Ginger.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_92009\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\" alt=\"Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender\u003c/figcaption>\u003c/figure>\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>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91940/coolhunting-at-the-good-food-mercantile","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_13306","bayareabites_1332","bayareabites_1244","bayareabites_1653","bayareabites_50","bayareabites_4084","bayareabites_1875","bayareabites_1844","bayareabites_1927","bayareabites_90","bayareabites_91"],"tags":["bayareabites_1121","bayareabites_16250"],"featImg":"bayareabites_92018","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. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. 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