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"disqusTitle": "The Sonoma County Experience Offers Canna Tourism Paired with Wine or Beer",
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"content": "\u003cp>Sonoma County definitely has a knack for cultivating, brewing, producing, and making three agricultural products extremely well that also happen to pack their own special buzz: wine, craft beer, and cannabis. Throughout the county, there are small and large wineries with equally friendly tasting rooms, countless microbreweries where you can enjoy fresh and limited-release pours, and cannabis manufacturers, dispensaries, and grows.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/101-beers-labels-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Cannabis and craft beer have been best buds for a long time. At 101 North Brewing Co. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the recent legalization of cannabis in California, many canna-curious folks are eager to learn more about our state’s latest green product, whether you’re a California native or just visiting for a weekend, and a longtime cannabis fan or new to knowing the difference between THC and CBD. So why not make a day of exploring and learning about some of Sonoma County’s finest products, which happen to have much more in common than you may realize? Instead of trying to figure out an itinerary of places to visit, and who’s going to be the designated driver, all you have to do is decide if you’re more of a craft beer fan or wine lover, and let \u003cstrong>\u003ca href=\"https://www.thesonomacountyexperience.com\">The Sonoma County Experience\u003c/a>\u003c/strong> literally drive the bus.\u003c/p>\n\u003cp>The Sonoma County Experience offers two different all-day tours: a wine tour or a beer tour, and both include cannabis experiences as well. There’s nothing like a local to show you around, and The Sonoma County Experience founder Jared Giammona, a Santa Rosa native, knows the area extremely well, as well as the many producers and players of all three products in the county, plus other industry and insider intel he'll share throughout the day.\u003c/p>\n\u003cfigure id=\"attachment_131222\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131222\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/jared-TSCE-1-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Sonoma County Experience founder Jared Giammona will say, \"Good morning!\" with a breakfast beer. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv>When asked why he started The Sonoma County Experience, Jared says, \"I really wanted to help remove the stigma of cannabis by comparing it to other thriving industries in the area, as well as show visitors where I'm from! Sonoma County is home to world-renowned wine country, the microbrewery capital of the U.S., and some of the best cannabis you'll find in the world, nowhere else produces those three products at the level Sonoma County does. It's also the new way to visit Wine Country!\" Cheers to all of that.\u003c/div>\n\u003cp>Here’s how the beer experience played out: on a Friday morning, our group met outside a Fisherman’s Wharf hotel, where we were greeted with morning pastries at 8:30am before piling into a luxe Mercedes Benz van (so swank). We had a quick jaunt across the Golden Gate Bridge, with a pitstop at the vista point for some “breakfast beer” from SF’s Standard Deviant Brewing Company, and time for pics of the bridge—it’s a chance for everyone to play tourist.\u003c/p>\n\u003cfigure id=\"attachment_131197\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131197\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/ABX-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Melanie King of CannaCraft walking guests though the company's portfolio of brands and products. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were then off to Santa Rosa to visit \u003ca href=\"https://www.cannacraft.com\">CannaCraft\u003c/a>, California’s largest cannabis manufacturer and extraction facility, well-known for their Care by Design (CBD products), AbsoluteXtracts (cannabis oil products), and Satori (chocolate) brands. It’s truly a big operation: we’re talking about a 35,000-square-foot facility and 175 employees.\u003c/p>\n\u003cfigure id=\"attachment_131198\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131198\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/cannacraft-terps-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Guests will experience a terpene-smelling session at CannaCraft. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was such an informative and interesting tour, offering a rare, behind-the-scenes look at the company and how cannabis is processed into different products. You’ll get an overview of how they make their chocolates in the infusion lab, a peek at supercritical CO2 extraction, a terpene smelling session, and more, with plenty for newbies to learn as well as more than enough for experienced cannabis users to really geek out on. You’ll also hear about CannaCraft’s latest product partnership with Lagunitas to make \u003ca href=\"https://www.kqed.org/bayareabites/130202/5-cannabis-beverages-to-keep-you-high-drated\">Hi-Fi Hops\u003c/a> (it’s a cannabis-infused hop water that drinks like a beer).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131203\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131203\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/supercritical-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">These supercritical CO2 extractors at CannaCraft go through 10,000 pounds of cannabis per month. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s worth noting the cannabis portion of the experience is subject to change: you may visit an indoor or outdoor grow instead of CannaCraft, so be sure to inquire with Jared before you book if you care one way or the other. (The beer or wine destinations are also subject to change.)\u003c/p>\n\u003cfigure id=\"attachment_131199\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131199\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/solful-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A visit to the Solful dispensary is as inspiring as it is educational. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next stop: a trip to the \u003ca href=\"https://solful.com\">Solful\u003c/a> dispensary in Sebastopol, one of the most thoughtfully stocked and welcoming dispensaries in NorCal, with a focus on sun-grown cannabis and high-quality products. Our group met with co-founder Eli Melrod to hear an overview of the dispensary’s backstory and learn about some well-made Cali products. It’s a great place to stock up on the latest and greatest cannabis products, and their team is incredibly educated, so new users with questions are in excellent hands—and be sure to pick up Solful’s excellent informational pamphlet.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131200\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barrel-bros-beers-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">You'll find plenty of crossover jokes between beer and cannabis culture. At Barrel Brothers. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, everyone is a bit hungry, especially if you’ve sampled any wares from Solful (which you will need to discreetly consume offsite). We were brought to \u003ca href=\"https://barrelbrothersbrewing.com\">Barrel Brothers Brewing Company\u003c/a> in Windsor, where we all bellied up to the bar for a tasting while waiting for our Oliver’s Kitchen sandwich boxes to arrive (Jared took all our custom sandwich orders on the drive up—so no worries about having to eat anything you don’t like). There were over 18 to choose from; the Champaderade was my personal favorite, a brut IPA with quite a bit of carbonation, perfect with my Italian combo. You can also get some beers to bring home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We were also fortunate to have a visit from Sonoma's \u003ca href=\"http://www.thegardensociety.com\">Garden Society\u003c/a>, a female-owned-and-operated cannabis company who makes cannabis-infused, low-dose gelées and chocolates (we tasted unmedicated versions of their beautiful confections). We got to learn about their sourcing, manufacturing, philosophy, and hear about the state of the industry for artisan manufacturers.\u003c/p>\n\u003cp>Oh hey, it's beer o'clock (again!). This time, we were off to \u003ca href=\"http://www.101northbeer.com\">101 North Brewing Co.\u003c/a> in Petaluma, where we had a personal tour of the brewery (which will be a bit more engaging if you’re a little elevated). We tasted our way through the taps of their well-made beers, like their Heroine and Indigo—ideal for IPA lovers (and the colorful descriptions and names offer plenty to discuss).\u003c/p>\n\u003cfigure id=\"attachment_131201\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/101-beers-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">You'll taste your way through the taps at 101 North Brewing Co. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ride back to the city can be a bit of a hazy one, depending upon what kind of a blissful combination of Sonoma’s finer products you’re working with. If you take the wine experience, I’d be extra-careful of your consumption since alcohol potentiates the effects of cannabis, and vice versa. (Drink your water.) The wine tour includes visits to Larson Family Winery and Hook & Ladder. A cannabis-only experience is also in the works for 2019.\u003c/p>\n\u003cp>And to be clear, there is no consumption of cannabis allowed on the tour van, and everyone must be 21 or over. You’ll get back into San Francisco around 5pm or so, depending upon the traffic—overall, it’s a leisurely tour, but Jared will keep everyone on schedule.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Sonoma County Experience is $199, with all transportation, beer or wine tastings, and lunch included. Any cannabis purchases are up to you—nothing is provided. And like a true Sonoma County resident, Jared donates a portion of all sales to the Northern California Wildfire victims via United Way.\u003c/p>\n\n",
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"excerpt": "Explore Sonoma County’s cannabis, microbrewery, and wine industries (and their fascinating crossover and similarities) in an all-day tour with The Sonoma County Experience. Yup, only in California.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sonoma County definitely has a knack for cultivating, brewing, producing, and making three agricultural products extremely well that also happen to pack their own special buzz: wine, craft beer, and cannabis. Throughout the county, there are small and large wineries with equally friendly tasting rooms, countless microbreweries where you can enjoy fresh and limited-release pours, and cannabis manufacturers, dispensaries, and grows.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/101-beers-labels-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Cannabis and craft beer have been best buds for a long time. At 101 North Brewing Co. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the recent legalization of cannabis in California, many canna-curious folks are eager to learn more about our state’s latest green product, whether you’re a California native or just visiting for a weekend, and a longtime cannabis fan or new to knowing the difference between THC and CBD. So why not make a day of exploring and learning about some of Sonoma County’s finest products, which happen to have much more in common than you may realize? Instead of trying to figure out an itinerary of places to visit, and who’s going to be the designated driver, all you have to do is decide if you’re more of a craft beer fan or wine lover, and let \u003cstrong>\u003ca href=\"https://www.thesonomacountyexperience.com\">The Sonoma County Experience\u003c/a>\u003c/strong> literally drive the bus.\u003c/p>\n\u003cp>The Sonoma County Experience offers two different all-day tours: a wine tour or a beer tour, and both include cannabis experiences as well. There’s nothing like a local to show you around, and The Sonoma County Experience founder Jared Giammona, a Santa Rosa native, knows the area extremely well, as well as the many producers and players of all three products in the county, plus other industry and insider intel he'll share throughout the day.\u003c/p>\n\u003cfigure id=\"attachment_131222\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131222\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/jared-TSCE-1-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Sonoma County Experience founder Jared Giammona will say, \"Good morning!\" with a breakfast beer. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv>When asked why he started The Sonoma County Experience, Jared says, \"I really wanted to help remove the stigma of cannabis by comparing it to other thriving industries in the area, as well as show visitors where I'm from! Sonoma County is home to world-renowned wine country, the microbrewery capital of the U.S., and some of the best cannabis you'll find in the world, nowhere else produces those three products at the level Sonoma County does. It's also the new way to visit Wine Country!\" Cheers to all of that.\u003c/div>\n\u003cp>Here’s how the beer experience played out: on a Friday morning, our group met outside a Fisherman’s Wharf hotel, where we were greeted with morning pastries at 8:30am before piling into a luxe Mercedes Benz van (so swank). We had a quick jaunt across the Golden Gate Bridge, with a pitstop at the vista point for some “breakfast beer” from SF’s Standard Deviant Brewing Company, and time for pics of the bridge—it’s a chance for everyone to play tourist.\u003c/p>\n\u003cfigure id=\"attachment_131197\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131197\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/ABX-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Melanie King of CannaCraft walking guests though the company's portfolio of brands and products. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were then off to Santa Rosa to visit \u003ca href=\"https://www.cannacraft.com\">CannaCraft\u003c/a>, California’s largest cannabis manufacturer and extraction facility, well-known for their Care by Design (CBD products), AbsoluteXtracts (cannabis oil products), and Satori (chocolate) brands. It’s truly a big operation: we’re talking about a 35,000-square-foot facility and 175 employees.\u003c/p>\n\u003cfigure id=\"attachment_131198\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131198\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/cannacraft-terps-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Guests will experience a terpene-smelling session at CannaCraft. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was such an informative and interesting tour, offering a rare, behind-the-scenes look at the company and how cannabis is processed into different products. You’ll get an overview of how they make their chocolates in the infusion lab, a peek at supercritical CO2 extraction, a terpene smelling session, and more, with plenty for newbies to learn as well as more than enough for experienced cannabis users to really geek out on. You’ll also hear about CannaCraft’s latest product partnership with Lagunitas to make \u003ca href=\"https://www.kqed.org/bayareabites/130202/5-cannabis-beverages-to-keep-you-high-drated\">Hi-Fi Hops\u003c/a> (it’s a cannabis-infused hop water that drinks like a beer).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131203\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131203\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/supercritical-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">These supercritical CO2 extractors at CannaCraft go through 10,000 pounds of cannabis per month. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s worth noting the cannabis portion of the experience is subject to change: you may visit an indoor or outdoor grow instead of CannaCraft, so be sure to inquire with Jared before you book if you care one way or the other. (The beer or wine destinations are also subject to change.)\u003c/p>\n\u003cfigure id=\"attachment_131199\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131199\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/solful-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A visit to the Solful dispensary is as inspiring as it is educational. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next stop: a trip to the \u003ca href=\"https://solful.com\">Solful\u003c/a> dispensary in Sebastopol, one of the most thoughtfully stocked and welcoming dispensaries in NorCal, with a focus on sun-grown cannabis and high-quality products. Our group met with co-founder Eli Melrod to hear an overview of the dispensary’s backstory and learn about some well-made Cali products. It’s a great place to stock up on the latest and greatest cannabis products, and their team is incredibly educated, so new users with questions are in excellent hands—and be sure to pick up Solful’s excellent informational pamphlet.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131200\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barrel-bros-beers-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">You'll find plenty of crossover jokes between beer and cannabis culture. At Barrel Brothers. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, everyone is a bit hungry, especially if you’ve sampled any wares from Solful (which you will need to discreetly consume offsite). We were brought to \u003ca href=\"https://barrelbrothersbrewing.com\">Barrel Brothers Brewing Company\u003c/a> in Windsor, where we all bellied up to the bar for a tasting while waiting for our Oliver’s Kitchen sandwich boxes to arrive (Jared took all our custom sandwich orders on the drive up—so no worries about having to eat anything you don’t like). There were over 18 to choose from; the Champaderade was my personal favorite, a brut IPA with quite a bit of carbonation, perfect with my Italian combo. You can also get some beers to bring home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were also fortunate to have a visit from Sonoma's \u003ca href=\"http://www.thegardensociety.com\">Garden Society\u003c/a>, a female-owned-and-operated cannabis company who makes cannabis-infused, low-dose gelées and chocolates (we tasted unmedicated versions of their beautiful confections). We got to learn about their sourcing, manufacturing, philosophy, and hear about the state of the industry for artisan manufacturers.\u003c/p>\n\u003cp>Oh hey, it's beer o'clock (again!). This time, we were off to \u003ca href=\"http://www.101northbeer.com\">101 North Brewing Co.\u003c/a> in Petaluma, where we had a personal tour of the brewery (which will be a bit more engaging if you’re a little elevated). We tasted our way through the taps of their well-made beers, like their Heroine and Indigo—ideal for IPA lovers (and the colorful descriptions and names offer plenty to discuss).\u003c/p>\n\u003cfigure id=\"attachment_131201\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/101-beers-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">You'll taste your way through the taps at 101 North Brewing Co. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ride back to the city can be a bit of a hazy one, depending upon what kind of a blissful combination of Sonoma’s finer products you’re working with. If you take the wine experience, I’d be extra-careful of your consumption since alcohol potentiates the effects of cannabis, and vice versa. (Drink your water.) The wine tour includes visits to Larson Family Winery and Hook & Ladder. A cannabis-only experience is also in the works for 2019.\u003c/p>\n\u003cp>And to be clear, there is no consumption of cannabis allowed on the tour van, and everyone must be 21 or over. You’ll get back into San Francisco around 5pm or so, depending upon the traffic—overall, it’s a leisurely tour, but Jared will keep everyone on schedule.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Sonoma County Experience is $199, with all transportation, beer or wine tastings, and lunch included. Any cannabis purchases are up to you—nothing is provided. And like a true Sonoma County resident, Jared donates a portion of all sales to the Northern California Wildfire victims via United Way.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where to Eat During Napa Valley Film Festival",
"title": "Where to Eat During Napa Valley Film Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Every November, the\u003c/span>\u003ca href=\"https://www.nvff.org/\"> \u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> celebrates the bounties of the region through film, food, and wine. Now in its ninth year, the five-day event (November 7-11) is “different than any other festival” thanks to its culinary collaborations showcasing everything Wine Country has to offer, says co-founder Brenda \u003c/span>\u003cspan style=\"font-weight: 400\">Lhormer.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival has a lot at stake as recovery begins for a region, and industry, that’s been rocked by change. Not only was the region itself devastated by natural disasters this time last year, affecting both the harvest and tourism, but the livelihood of the festival itself — the film industry — was shaken by sexual misconduct revelations that sparked the #MeToo movement.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now more than ever, says Brenda, is the time to honor the people and the stories that make this corner of the world so spectacular. That’s especially true of its cuisine. “We’re so lucky to have the association with the Napa Valley brand,” says Brenda, who helped curate 13 culinary demonstrations that pair filmmakers with nationally recognized chefs, winemakers and even brewers (a first this year). In addition to the demos, daily “intermissions” allow guests to taste wine from partners while discussing the latest film. \u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hardly surprising, then, that many of the selected films for this year’s festival have some connection to food. From a documentary that follows a female butcher based out of San Francisco to one that follows a Lebanese-based refugee on her journey toward opening a food truck, it’ll be hard to walk out of a screening and not have hunger pains. In honor of this partnership, we’re recommending some local restaurants (and even a bar!) that’ll pair nicely with some of this year’s films.\u003c/span>\u003c/p>\n\u003ch2>Miminashi\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps?sll=38.294837,-122.283093&q=821+Coombs+Street+Napa,+CA,+94559,+United+States&z=12\">\u003cspan style=\"font-weight: 400\">821 Coombs Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131084\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Yakitori-e1541613447713.jpg\" alt=\"Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa.\" width=\"1920\" height=\"1282\">\u003cfigcaption class=\"wp-caption-text\">Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In honor of\u003c/span>\u003ca href=\"https://www.goelevent.com/NapaValleyFilmFestival/e/HirosTable\"> \u003ci>\u003cspan style=\"font-weight: 400\">Hiro’s Table\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows the owners of 17-year old sushi restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Hirozen Gourmet located in a West Hollywood strip mall, it seems only proper to dine on great Japanese cuisine. \u003c/span>\u003cspan style=\"font-weight: 400\">While finding a traditional Japanese restaurant in Napa Valley isn’t easy, Brenda recommends\u003c/span>\u003ca href=\"https://www.miminashi.com/about/\"> \u003cspan style=\"font-weight: 400\">Miminashi\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a new wave yakitori spot that fuses Napa Valley style with Eastern flavors. Run by Curtis DiFede, who was named a “Rising Star Chef” in 2010 while working at Napa’s Italian restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Oenotri, DiFede made the switch to Japanese cuisine after visiting the country in 2016. \u003c/span>\u003cspan style=\"font-weight: 400\">Expect the traditional grilled meats from a yakitori spot, while also indulging in a regularly rotating ramen menu and seasonal salads. And don’t forget to save room for dessert: the team whips up their own soft serve (with its own dedicated soft serve window for those not dining in) featuring flavors like Nutella and black sesame.\u003c/span>\u003c/p>\n\u003ch2>Bruschetteria\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Clif+Family+Winery/@38.5003683,-122.4662055,17z/data=!3m1!4b1!4m5!3m4!1s0x808450bf29de64f1:0xf42b158348368ae4!8m2!3d38.5003683!4d-122.4640168\">\u003cspan style=\"font-weight: 400\">709 Main Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">St. Helena, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131085\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/NVE_ClifFamily-8717-e1541614059210.jpg\" alt=\"The food truck is usually parked outside Clif Family Winery in St. Helena.\" width=\"1920\" height=\"1290\">\u003cfigcaption class=\"wp-caption-text\">The food truck is usually parked outside Clif Family Winery in St. Helena. \u003ccite>(Clif Family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.soufrafilm.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Soufra\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\"> tells the true story of Mariam Shaar, a refugee who has spent her entire life in the camp \u003c/span>\u003cspan style=\"font-weight: 400\">Burj El Barajneh just south of Beirut, Lebanon. The film follows her journey as she \u003c/span>\u003cspan style=\"font-weight: 400\">opens a catering business, and then a food truck, employed entirely by fellow refugee women. As inspiration — as there’s not a Lebanese food truck in Napa Valley — you can’t miss the\u003c/span>\u003ca href=\"https://www.cliffamily.com/visit-us/#bruschetteria-food-truck\"> \u003cspan style=\"font-weight: 400\">Bruschetteria\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> food truck run by Clif Family Winery. Owned and operated by the winery and fueled by ingredients from the Clif Family Farm, everything on the menu is inspired by local ingredients. Usually, you can find the truck parked outside the tasting room. Make sure to check out a host of other local food trucks from around the Bay Area on Thursday, November 8 at the \u003c/span>\u003cspan style=\"font-weight: 400\">Variety’s 10 to Taste event hosted by Tyler Florence.\u003c/span>\u003c/p>\n\u003ch2>Five Dot Ranch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St+%232,+Napa,+CA+94559/@38.301602,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xd22628ff0a26824!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1\u003c/span>\u003cspan style=\"font-weight: 400\">st\u003c/span>\u003cspan style=\"font-weight: 400\"> Street Suite 2\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131086\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-8521-e1541614127812.jpg\" alt=\"Pick your steak from the meat case and have the team grill it on site.\" width=\"1920\" height=\"1281\">\u003cfigcaption class=\"wp-caption-text\">Pick your steak from the meat case and have the team grill it on site. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the film\u003c/span>\u003ca href=\"https://www.frameline.org/festival/film-guide/angela-wilson-a-butchers-story\"> \u003ci>\u003cspan style=\"font-weight: 400\">Angela Wilson: A Butcher’s Story\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">director Gaby Scott follows the owner of San Francisco’s independent butcher shop\u003c/span>\u003ca href=\"http://avedanos.com/\"> \u003cspan style=\"font-weight: 400\">Avedano’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as she navigates a shifting city landscape. The film is likely to get you craving a nice juicy steak while you’re there, which is why we couldn’t think of a more appropriate place to stop than \u003c/span>\u003ca href=\"http://www.fivedotranch.com/\">\u003cspan style=\"font-weight: 400\">Five Dot Ranch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> located in the Oxbow Public Market. All the natural beef sold at the market is raised exclusively by the family who has been running the ranch for seven generations; they’ve been at the Oxbow Public Market since 2008. Grab a burger or pick your own steak from the meat case to have the team grill it on the spot.\u003c/span>\u003c/p>\n\u003ch2>Gran Electrica\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1313+Main+St,+Napa,+CA+94559/@38.3014987,-122.2897943,17z/data=!3m1!4b1!4m5!3m4!1s0x8085066751695b49:0x4fc371c4b075238c!8m2!3d38.3014987!4d-122.2876056\">\u003cspan style=\"font-weight: 400\">1313 Main St. \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131088\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131088\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC04583.jpg\" alt=\"Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.”\" width=\"1024\" height=\"614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-1020x612.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-960x576.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.” \u003ccite>(Tim Carl)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://agave.film/\">\u003ci>\u003cspan style=\"font-weight: 400\">Agave: The Spirit of a Nation\u003c/span>\u003c/i>\u003c/a> \u003cspan style=\"font-weight: 400\">journeys into Mexico to follow the families who have been distilling the agave plant for generations. With ample opportunity to get into the agave spirit (there’s two screenings as well as a culinary demonstration hosted by chef Brian Malarkey during the festival), a margarita will likely be in your future. When that moment arises, head to Napa’s \u003c/span>\u003ca href=\"https://www.granelectrica.com/menus-napa/\">\u003cspan style=\"font-weight: 400\">Gran Electrica\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> where you’ll have your choice of high-quality tequila and mezcal, plus dinner entrees like tostados, tacos, and mole. If the weather is nice, take advantage of the outdoor patio where a vibrant mural and heat lamps make things feel like you’re almost in Mexico … almost.\u003c/span>\u003c/p>\n\u003ch2>Fieldwork\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St,+Napa,+CA+94559/@38.3016062,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xae61c36b61b5c454!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1st Street \u003c/span>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Napa, CA \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131117\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-Lifestyle_30163767704_o-e1541614182193.jpg\" alt=\"Interior of Fieldwork's Oxbow Public Market location\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Interior of Fieldwork's Oxbow Public Market location \u003ccite>(Fieldwork)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival is switching things up a bit with the option to not only do a little wine tasting with your fellow festival-goers, but try a little brew with brewmasters as well. Sample from Napa Smith Brewery, Trade Brewery, Tannery Bend Beer Works, and more during an “intermission” on Sunday, November 11 or check out the culinary demonstration “The Art of Brewing from a True Brewmaster,” which serves as inspiration from the premiere of \u003c/span>\u003ca href=\"https://www.nvff.org/artists/brewmaster/\">\u003ci>\u003cspan style=\"font-weight: 400\">Brewmaster\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows two men who aspire to get into the business of beer. Then grab yourself a cold one at Brenda’s local pick for beers, \u003c/span>\u003ca href=\"https://fieldworkbrewing.com/napa/\">\u003cspan style=\"font-weight: 400\">Fieldwork\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. The Berkeley brewery’s Napa taproom, located in the Oxbow Public Market, offers a wide selection of fresh pours from their expansive draft list, all named after the brewmaster’s favorite show “Gilmore Girls.” \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Check out the entire film and culinary demonstration schedule online at \u003c/span>\u003ca href=\"https://www.nvff.org/\">\u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for more culinary journeys throughout the region. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Every November, the\u003c/span>\u003ca href=\"https://www.nvff.org/\"> \u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> celebrates the bounties of the region through film, food, and wine. Now in its ninth year, the five-day event (November 7-11) is “different than any other festival” thanks to its culinary collaborations showcasing everything Wine Country has to offer, says co-founder Brenda \u003c/span>\u003cspan style=\"font-weight: 400\">Lhormer.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival has a lot at stake as recovery begins for a region, and industry, that’s been rocked by change. Not only was the region itself devastated by natural disasters this time last year, affecting both the harvest and tourism, but the livelihood of the festival itself — the film industry — was shaken by sexual misconduct revelations that sparked the #MeToo movement.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now more than ever, says Brenda, is the time to honor the people and the stories that make this corner of the world so spectacular. That’s especially true of its cuisine. “We’re so lucky to have the association with the Napa Valley brand,” says Brenda, who helped curate 13 culinary demonstrations that pair filmmakers with nationally recognized chefs, winemakers and even brewers (a first this year). In addition to the demos, daily “intermissions” allow guests to taste wine from partners while discussing the latest film. \u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hardly surprising, then, that many of the selected films for this year’s festival have some connection to food. From a documentary that follows a female butcher based out of San Francisco to one that follows a Lebanese-based refugee on her journey toward opening a food truck, it’ll be hard to walk out of a screening and not have hunger pains. In honor of this partnership, we’re recommending some local restaurants (and even a bar!) that’ll pair nicely with some of this year’s films.\u003c/span>\u003c/p>\n\u003ch2>Miminashi\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps?sll=38.294837,-122.283093&q=821+Coombs+Street+Napa,+CA,+94559,+United+States&z=12\">\u003cspan style=\"font-weight: 400\">821 Coombs Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131084\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Yakitori-e1541613447713.jpg\" alt=\"Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa.\" width=\"1920\" height=\"1282\">\u003cfigcaption class=\"wp-caption-text\">Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In honor of\u003c/span>\u003ca href=\"https://www.goelevent.com/NapaValleyFilmFestival/e/HirosTable\"> \u003ci>\u003cspan style=\"font-weight: 400\">Hiro’s Table\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows the owners of 17-year old sushi restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Hirozen Gourmet located in a West Hollywood strip mall, it seems only proper to dine on great Japanese cuisine. \u003c/span>\u003cspan style=\"font-weight: 400\">While finding a traditional Japanese restaurant in Napa Valley isn’t easy, Brenda recommends\u003c/span>\u003ca href=\"https://www.miminashi.com/about/\"> \u003cspan style=\"font-weight: 400\">Miminashi\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a new wave yakitori spot that fuses Napa Valley style with Eastern flavors. Run by Curtis DiFede, who was named a “Rising Star Chef” in 2010 while working at Napa’s Italian restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Oenotri, DiFede made the switch to Japanese cuisine after visiting the country in 2016. \u003c/span>\u003cspan style=\"font-weight: 400\">Expect the traditional grilled meats from a yakitori spot, while also indulging in a regularly rotating ramen menu and seasonal salads. And don’t forget to save room for dessert: the team whips up their own soft serve (with its own dedicated soft serve window for those not dining in) featuring flavors like Nutella and black sesame.\u003c/span>\u003c/p>\n\u003ch2>Bruschetteria\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Clif+Family+Winery/@38.5003683,-122.4662055,17z/data=!3m1!4b1!4m5!3m4!1s0x808450bf29de64f1:0xf42b158348368ae4!8m2!3d38.5003683!4d-122.4640168\">\u003cspan style=\"font-weight: 400\">709 Main Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">St. Helena, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131085\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/NVE_ClifFamily-8717-e1541614059210.jpg\" alt=\"The food truck is usually parked outside Clif Family Winery in St. Helena.\" width=\"1920\" height=\"1290\">\u003cfigcaption class=\"wp-caption-text\">The food truck is usually parked outside Clif Family Winery in St. Helena. \u003ccite>(Clif Family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.soufrafilm.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Soufra\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\"> tells the true story of Mariam Shaar, a refugee who has spent her entire life in the camp \u003c/span>\u003cspan style=\"font-weight: 400\">Burj El Barajneh just south of Beirut, Lebanon. The film follows her journey as she \u003c/span>\u003cspan style=\"font-weight: 400\">opens a catering business, and then a food truck, employed entirely by fellow refugee women. As inspiration — as there’s not a Lebanese food truck in Napa Valley — you can’t miss the\u003c/span>\u003ca href=\"https://www.cliffamily.com/visit-us/#bruschetteria-food-truck\"> \u003cspan style=\"font-weight: 400\">Bruschetteria\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> food truck run by Clif Family Winery. Owned and operated by the winery and fueled by ingredients from the Clif Family Farm, everything on the menu is inspired by local ingredients. Usually, you can find the truck parked outside the tasting room. Make sure to check out a host of other local food trucks from around the Bay Area on Thursday, November 8 at the \u003c/span>\u003cspan style=\"font-weight: 400\">Variety’s 10 to Taste event hosted by Tyler Florence.\u003c/span>\u003c/p>\n\u003ch2>Five Dot Ranch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St+%232,+Napa,+CA+94559/@38.301602,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xd22628ff0a26824!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1\u003c/span>\u003cspan style=\"font-weight: 400\">st\u003c/span>\u003cspan style=\"font-weight: 400\"> Street Suite 2\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131086\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-8521-e1541614127812.jpg\" alt=\"Pick your steak from the meat case and have the team grill it on site.\" width=\"1920\" height=\"1281\">\u003cfigcaption class=\"wp-caption-text\">Pick your steak from the meat case and have the team grill it on site. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the film\u003c/span>\u003ca href=\"https://www.frameline.org/festival/film-guide/angela-wilson-a-butchers-story\"> \u003ci>\u003cspan style=\"font-weight: 400\">Angela Wilson: A Butcher’s Story\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">director Gaby Scott follows the owner of San Francisco’s independent butcher shop\u003c/span>\u003ca href=\"http://avedanos.com/\"> \u003cspan style=\"font-weight: 400\">Avedano’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as she navigates a shifting city landscape. The film is likely to get you craving a nice juicy steak while you’re there, which is why we couldn’t think of a more appropriate place to stop than \u003c/span>\u003ca href=\"http://www.fivedotranch.com/\">\u003cspan style=\"font-weight: 400\">Five Dot Ranch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> located in the Oxbow Public Market. All the natural beef sold at the market is raised exclusively by the family who has been running the ranch for seven generations; they’ve been at the Oxbow Public Market since 2008. Grab a burger or pick your own steak from the meat case to have the team grill it on the spot.\u003c/span>\u003c/p>\n\u003ch2>Gran Electrica\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1313+Main+St,+Napa,+CA+94559/@38.3014987,-122.2897943,17z/data=!3m1!4b1!4m5!3m4!1s0x8085066751695b49:0x4fc371c4b075238c!8m2!3d38.3014987!4d-122.2876056\">\u003cspan style=\"font-weight: 400\">1313 Main St. \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131088\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131088\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC04583.jpg\" alt=\"Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.”\" width=\"1024\" height=\"614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-1020x612.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-960x576.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.” \u003ccite>(Tim Carl)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://agave.film/\">\u003ci>\u003cspan style=\"font-weight: 400\">Agave: The Spirit of a Nation\u003c/span>\u003c/i>\u003c/a> \u003cspan style=\"font-weight: 400\">journeys into Mexico to follow the families who have been distilling the agave plant for generations. With ample opportunity to get into the agave spirit (there’s two screenings as well as a culinary demonstration hosted by chef Brian Malarkey during the festival), a margarita will likely be in your future. When that moment arises, head to Napa’s \u003c/span>\u003ca href=\"https://www.granelectrica.com/menus-napa/\">\u003cspan style=\"font-weight: 400\">Gran Electrica\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> where you’ll have your choice of high-quality tequila and mezcal, plus dinner entrees like tostados, tacos, and mole. If the weather is nice, take advantage of the outdoor patio where a vibrant mural and heat lamps make things feel like you’re almost in Mexico … almost.\u003c/span>\u003c/p>\n\u003ch2>Fieldwork\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St,+Napa,+CA+94559/@38.3016062,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xae61c36b61b5c454!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1st Street \u003c/span>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Napa, CA \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131117\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-Lifestyle_30163767704_o-e1541614182193.jpg\" alt=\"Interior of Fieldwork's Oxbow Public Market location\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Interior of Fieldwork's Oxbow Public Market location \u003ccite>(Fieldwork)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival is switching things up a bit with the option to not only do a little wine tasting with your fellow festival-goers, but try a little brew with brewmasters as well. Sample from Napa Smith Brewery, Trade Brewery, Tannery Bend Beer Works, and more during an “intermission” on Sunday, November 11 or check out the culinary demonstration “The Art of Brewing from a True Brewmaster,” which serves as inspiration from the premiere of \u003c/span>\u003ca href=\"https://www.nvff.org/artists/brewmaster/\">\u003ci>\u003cspan style=\"font-weight: 400\">Brewmaster\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows two men who aspire to get into the business of beer. Then grab yourself a cold one at Brenda’s local pick for beers, \u003c/span>\u003ca href=\"https://fieldworkbrewing.com/napa/\">\u003cspan style=\"font-weight: 400\">Fieldwork\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. The Berkeley brewery’s Napa taproom, located in the Oxbow Public Market, offers a wide selection of fresh pours from their expansive draft list, all named after the brewmaster’s favorite show “Gilmore Girls.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Check out the entire film and culinary demonstration schedule online at \u003c/span>\u003ca href=\"https://www.nvff.org/\">\u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for more culinary journeys throughout the region. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: A Chinese Classic on Geary, Le Marais, North Bay Restaurants",
"title": "Table Talk: A Chinese Classic on Geary, Le Marais, North Bay Restaurants",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Visit this Inner Richmond Chinese restaurant for classic Shanghainese and Taiwanese dishes, plus there’s a new Le Marais Bakery and commissary in Polk Gulch, and let’s look at three new restaurants opening in the North Bay.\u003c/p>\n\u003ch2>A Classic and Below-the-Radar Chinese Restaurant (and It’s Cecilia Chiang-Approved)\u003c/h2>\n\u003cp>Five Happiness\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YvBdK4hwh5v\">4142 Geary Blvd., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Fri 11:30am–2:30pm and 4:30pm–9:30pm, Sat–Sun 11am–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131158\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131158\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fivehappiness-SJB-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shanghai pan-fried pork buns (sheng jian bao). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over on Geary in the Inner Richmond is an old-school Chinese restaurant with a bright orange tiled exterior, \u003cstrong>Five Happiness\u003c/strong>, that cars have been whizzing by since 1975, but the smart ones pull over. Fortunately, about 10 years ago, local food writer Patty Unterman tipped me off to this restaurant, a favorite of Cecilia Chiang, our local Chinese culinary matriarch, who is still amazingly with us and going out to eat all the time at 99 (she’s a powerhouse of energy).\u003c/p>\n\u003cp>Many know this restaurant for different things: a bunch love to come on the weekend for the Taiwanese breakfast, while others come for banquet dinners with Shanghainese specialties, and neighborhood folks swing by for the lunchtime rice plate specials (which tend to be more Americanized greatest hits but are well-executed). The menu definitely bounces around with some different regional dishes and styles: it ends up they have a Cantonese chef from Hong Kong, a Shanghainese chef, and a Taiwanese chef!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>I used to host an annual Chinese birthday banquet dinner with my friends, lining up a new menu and restaurant each year, and the meal we had here was fantastic, sealing its reputation as a favorite Chinese restaurant of mine. We requested the “Cecilia Chiang” banquet, just as Patty Unterman instructed me to — the very kind longtime manager Bill Yang (his mother is the owner) faithfully duplicated it for my group, with a platter of cold appetizers, chicken with fluffy egg white, red pork shank, eel and chives, and many other special dishes.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At a recent meal, my friends and I dropped in on a whim, with no advance planning. The best thing to do is let Bill lead you through the menu, once he figures out your taste (and appetite). I always love their green onion pancake ($6.50), it’s a flaky yet sturdy one, and not too oily, and it’s hard to resist Shanghai pan-fried pork buns (sheng jian bao) for just $6.50. There's so much juice inside these, I prefer them to the xiao long bao they serve here.\u003c/p>\n\u003cfigure id=\"attachment_131159\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131159\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/five-happiness-fish-fillet-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The delicate fish fillet and egg white with tofu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some real gems are on the front of the menu (in the “Family Tradition Private Kitchen” section) — the steamed fish fillet and egg white with tofu ($13.50) is such an elegant and chic dish, so silky and delicate, topped with threads of ginger. But our table found the jumbo prawns in Szechuan red garlic sauce to be overcooked, so the $19.95 price tag felt steep for six prawns — we should have followed Bill’s advice and ordered the ribs instead. He’ll also steer you to the freshest vegetables — the pea shoots we had were so green and vibrant and with the smoky kiss of the wok. He also offered us some perfectly seasoned marinated cucumbers in the beginning, and we finished our meal with almond tofu, such delicately fragrant little cloud-like bites.\u003c/p>\n\u003cfigure id=\"attachment_131160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131160\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/five-happiness-pea-shoots-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Pea shoots with golden garlic cloves. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hopefully, you can order the Peking duck ($49.95) 24 hours in advance and then come here with a group — you’ll find one of the better birds in the city, artfully presented with tortilla-like, northern-style handmade pancakes instead of buns. If you’re coming in last-minute, the tea-smoked duck ($18.95 for half) may be tempting, but I found it too salty.\u003c/p>\n\u003cp>On the weekend, you’ll want to come in before noon for Taiwanese breakfast, like hot soy milk (savory or sweet) and Chinese doughnuts that are the shape of crullers or churros (\u003ci>youtiao\u003c/i>), spicy beef noodle soup, Taiwanese ground pork and rice (\u003ci>lu \u003c/i>\u003ci>rou\u003c/i>\u003ci> fan\u003c/i>), and more of those green onion pancakes! The Shanxi hand cut-noodles are also special here.\u003c/p>\n\u003cp>The restaurant had a renovation about five years ago, taking the Pepto pink tablecloths away with it (which I secretly loved) — it’s a good looking room, with butter yellow walls and classic rosewood high-backed chairs, and, of course, many round tables. If you can, at least get a group of four friends together to dine, but the more the merrier. You will have an absolute feast for about $25 per person, and you can thank me later.\u003c/p>\n\u003ch2>Le Marais Opens a Spacious Croissanterie and Commissary in Polk Gulch\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lemaraisbakery.com\">Le Marais Bakery\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jeqsVqLFYZo\">1138 Sutter St., San Francisco\u003c/a>\u003cbr>\nHours are 7am–2:30pm, extending to 7am–7pm in mid-November.\u003c/p>\n\u003cfigure id=\"attachment_131161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131161\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marais-cafe-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Le Marais Bakery's sunny new café in Polk Gulch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now open in the TenderNob/Polk Gulch is the latest café from \u003cstrong>\u003ca href=\"http://www.lemaraisbakery.com\">Le Marais Bakery\u003c/a>\u003c/strong>, but this is also owner Patrick Ascaso and Joanna Pulcini Ascaso’s new 3,000-square-foot commissary and lab (with a 2,000-square-foot basement!). The front of the café has plenty of tables by the sunny windows, with fresh flowers on each table, and there are a few booths flanking the left wall. You’ll note the vintage light fixtures, pretty photography, and a fun mural by Sabina Addis. There’s also a big open kitchen, so you can watch the staff in action.\u003c/p>\n\u003cfigure id=\"attachment_131163\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131163\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marais-treats-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A selection of baked goods from Le Marais. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiled counter is full of baked goods from head pastry chef Hikari Hori, formerly of Fournée Bakery, lined with viennoiserie-like croissants, pain au chocolat, kouign-amann, and seasonal fruit danishes, plus some savory croissants for lunch, like ham or herbed turkey. There are savory scones, financiers, and all kinds of cookies, and a delightful morning bun to go with your coffee — they have their own custom roast from Verve Coffee Roasters and a beautiful Strada espresso machine.\u003c/p>\n\u003cfigure id=\"attachment_131164\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marai-pain-au-choco-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The pure flaky pleasure of pain au chocolat! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look for some new and inventive pastries coming soon, like lemon cream–laminated brioche, a truffle croissant, and croissant cones and ice creams. You’ll find their popular brunch boards, avocado toast, and croques soon, once they get things fully ramped up (for now, you can enjoy quiches and yogurt bowls).\u003c/p>\n\u003cp>Just in case your friends in Omaha or Miami are jealous, you can take advantage of Le Marais’s \u003ca href=\"https://www.williams-sonoma.com/m/shop/food/le-marais/\">partnership with Williams Sonoma\u003c/a> and ship their croissants nationwide, as well as a pastry sampler, an upcoming peppermint-chocolate croissant that tastes like peppermint bark for the holidays, cinnamon buns, apple swirl danishes, and pumpkin kouign-amanns.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A New Regional American Diner in Sonoma, Mint and Liberty\u003c/h2>\n\u003cp>\u003ca href=\"https://www.mintandliberty.com\">Mint and Liberty\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/A2bKTxcwMNN2\">19101 Highway 12, Sonoma\u003c/a>\u003cbr>\n8am–9pm daily\u003c/p>\n\u003cfigure id=\"attachment_131165\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/mint-and-liberty-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Rancho Gordo scarlet runner beans with smoked mushrooms and kale (and bacon!). \u003ccite>(Julianna Ferrara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new restaurant opening in the Maxwell Village center in Sonoma on November 7 called \u003cstrong>\u003ca href=\"https://www.mintandliberty.com\">Mint and Liberty\u003c/a>\u003c/strong> from owners James and Mila Chanamé-Hahn (part of the Sunflower Caffe family). They're offering a modern twist on a classic diner with a wonderfully talented chef at the helm, Michal Siegel (formerly Shorty Goldstein’s and Betelnut in San Francisco). His menu features regional American dishes, from northern ones like loaded baked potato pierogi to braised Rancho Gordo scarlet runner beans with smoked mushrooms and kale (you can get them with or without bacon), while southern dishes include shrimp gumbo and BBQ baby back pork ribs. Fans of Siegel’s pastrami will be happy to see his Rachel sandwich representing the east, and there’s a Green Goddess Cobb salad repping the west that looks fantastic.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There are a variety of burgers, breakfast served all day, and some larger family-style dinners served after 5pm, like cioppino or a whole-roasted chicken. Fresh and local produce from LOLA Sonoma Farms, Bee-Well Farms, and Sweetwater Farms are highlights. There are sweets from Honey and the Moon, plus milkshakes, wine, beer, and cocktails too.\u003c/p>\n\u003ch2>A New Indian Restaurant Opens in Santa Rosa with Top-Notch Cocktails\u003c/h2>\n\u003cp>\u003ca href=\"http://bollywoodbar.net\">Bollywood Bar & Clay Oven\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JvXFA4nLfWL2\">535 4th St., Santa Rosa\u003c/a>\u003cbr>\nOpen Tue–Thu 4pm–10:30pm, Fri–Sat 4pm–11:30pm\u003c/p>\n\u003cfigure id=\"attachment_131167\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131167\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Bollywood_Food-800x533.png\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A sampling of dishes at Bollywood Bar & Clay Oven. \u003ccite>(Marti Lynn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Scott Beattie’s sublime cocktails from his time at Cyrus, Spoonbar, and Goose and Gander (among other places!) will be happy to know he’s behind the list at \u003cstrong>\u003ca href=\"http://bollywoodbar.net\">Bollywood Bar & Clay Oven\u003c/a>\u003c/strong> in downtown Santa Rosa. He’s working with bar manager Andrea Mota, previously Geyserville Gun Club Bar and Lounge, who will be behind the bar nightly.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The newly open restaurant is from Chandi Hospitality Group, who brought on James Beard Award finalist chef Niven Patel, who has created a modern Indian \u003ca href=\"http://bollywoodbar.net/images/pdf/FullMenu_Complate_Bollywood_OCT25_2018.pdf\">menu\u003c/a> that is ingredient-focused with seasonal produce from quality purveyors (he’s an avid farmer, with Gujarati roots, which is where he sources the majority of his spices). You’ll find local vegetables in his pakoras, and his turmeric-marinated rockfish is served in a coconut curry with curry leaf, carrot, zucchini, and fennel and cooked in their hearth oven. A short rib uttapam also sounds fantastic. He was previously at Ghee in Miami, where he met Will Fernandez and Alex Sarria, the chefs de cuisine at Bollywood.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The backlit bar has a modern and eye-catching style, and the restaurant offers a variety of seating options, whether you’re a couple or dining with a big group.\u003c/p>\n\u003ch2>Find a Welcoming West Coast American Menu at Guesthouse in Kentfield\u003c/h2>\n\u003cp>\u003ca href=\"http://www.guesthousemarin.com\">Guesthouse\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/fczzn8agUip\">850 College Ave., Kentfield\u003c/a>\u003cbr>\nOpen Mon–Fri 4pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_131168\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/guesthouse-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Guesthouse is ready to serve you in Kentfield. \u003ccite>(Stephanie Amberg)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In downtown Kentfield in Marin County, chef Jared Rogers (previously Picco in Larkspur) and Bay Area bartender Dustin Sullivan have opened their new bar and restaurant, \u003ca href=\"http://www.guesthousemarin.com\">\u003cstrong>Guesthouse\u003c/strong>\u003c/a>. Look for an ingredient-driven, seasonal, West Coast–inspired American \u003ca href=\"http://guesthousemarin.com/menu/\">menu\u003c/a>, including Dungeness crab cakes; Wolfe Ranch quail off their J&R wood grill (with chanterelle and bacon stuffing, grits, roasted carrots, and game jus); and a Kurobuta pork chop with crispy potatoes, spiced apple, and arugula. The side of cauliflower gratin with mornay, breadcrumbs and caramelized onions is sure to be a hit.\u003c/p>\n\u003cp>The cocktail menu features classics like a Negroni with a twist: it’s a dry mezcal Negroni, with mezcal, Cappelletti, dry vermouth, bitters, and grapefruit zest. There's also a comprehensive wine and beer list, with a focus on organic and biodynamic wines.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Hannah Collins Design helped remodel the space, which features 110 seats, an open kitchen, textured and wallpapered walls, wainscoting, and a 16-seat concrete bar.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Visit this Inner Richmond Chinese restaurant for classic Shanghainese and Taiwanese dishes, plus there’s a new Le Marais Bakery and commissary in Polk Gulch, and let’s look at three new restaurants opening in the North Bay.\u003c/p>\n\u003ch2>A Classic and Below-the-Radar Chinese Restaurant (and It’s Cecilia Chiang-Approved)\u003c/h2>\n\u003cp>Five Happiness\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YvBdK4hwh5v\">4142 Geary Blvd., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Fri 11:30am–2:30pm and 4:30pm–9:30pm, Sat–Sun 11am–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131158\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131158\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fivehappiness-SJB-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shanghai pan-fried pork buns (sheng jian bao). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over on Geary in the Inner Richmond is an old-school Chinese restaurant with a bright orange tiled exterior, \u003cstrong>Five Happiness\u003c/strong>, that cars have been whizzing by since 1975, but the smart ones pull over. Fortunately, about 10 years ago, local food writer Patty Unterman tipped me off to this restaurant, a favorite of Cecilia Chiang, our local Chinese culinary matriarch, who is still amazingly with us and going out to eat all the time at 99 (she’s a powerhouse of energy).\u003c/p>\n\u003cp>Many know this restaurant for different things: a bunch love to come on the weekend for the Taiwanese breakfast, while others come for banquet dinners with Shanghainese specialties, and neighborhood folks swing by for the lunchtime rice plate specials (which tend to be more Americanized greatest hits but are well-executed). The menu definitely bounces around with some different regional dishes and styles: it ends up they have a Cantonese chef from Hong Kong, a Shanghainese chef, and a Taiwanese chef!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>I used to host an annual Chinese birthday banquet dinner with my friends, lining up a new menu and restaurant each year, and the meal we had here was fantastic, sealing its reputation as a favorite Chinese restaurant of mine. We requested the “Cecilia Chiang” banquet, just as Patty Unterman instructed me to — the very kind longtime manager Bill Yang (his mother is the owner) faithfully duplicated it for my group, with a platter of cold appetizers, chicken with fluffy egg white, red pork shank, eel and chives, and many other special dishes.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At a recent meal, my friends and I dropped in on a whim, with no advance planning. The best thing to do is let Bill lead you through the menu, once he figures out your taste (and appetite). I always love their green onion pancake ($6.50), it’s a flaky yet sturdy one, and not too oily, and it’s hard to resist Shanghai pan-fried pork buns (sheng jian bao) for just $6.50. There's so much juice inside these, I prefer them to the xiao long bao they serve here.\u003c/p>\n\u003cfigure id=\"attachment_131159\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131159\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/five-happiness-fish-fillet-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The delicate fish fillet and egg white with tofu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some real gems are on the front of the menu (in the “Family Tradition Private Kitchen” section) — the steamed fish fillet and egg white with tofu ($13.50) is such an elegant and chic dish, so silky and delicate, topped with threads of ginger. But our table found the jumbo prawns in Szechuan red garlic sauce to be overcooked, so the $19.95 price tag felt steep for six prawns — we should have followed Bill’s advice and ordered the ribs instead. He’ll also steer you to the freshest vegetables — the pea shoots we had were so green and vibrant and with the smoky kiss of the wok. He also offered us some perfectly seasoned marinated cucumbers in the beginning, and we finished our meal with almond tofu, such delicately fragrant little cloud-like bites.\u003c/p>\n\u003cfigure id=\"attachment_131160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131160\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/five-happiness-pea-shoots-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Pea shoots with golden garlic cloves. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hopefully, you can order the Peking duck ($49.95) 24 hours in advance and then come here with a group — you’ll find one of the better birds in the city, artfully presented with tortilla-like, northern-style handmade pancakes instead of buns. If you’re coming in last-minute, the tea-smoked duck ($18.95 for half) may be tempting, but I found it too salty.\u003c/p>\n\u003cp>On the weekend, you’ll want to come in before noon for Taiwanese breakfast, like hot soy milk (savory or sweet) and Chinese doughnuts that are the shape of crullers or churros (\u003ci>youtiao\u003c/i>), spicy beef noodle soup, Taiwanese ground pork and rice (\u003ci>lu \u003c/i>\u003ci>rou\u003c/i>\u003ci> fan\u003c/i>), and more of those green onion pancakes! The Shanxi hand cut-noodles are also special here.\u003c/p>\n\u003cp>The restaurant had a renovation about five years ago, taking the Pepto pink tablecloths away with it (which I secretly loved) — it’s a good looking room, with butter yellow walls and classic rosewood high-backed chairs, and, of course, many round tables. If you can, at least get a group of four friends together to dine, but the more the merrier. You will have an absolute feast for about $25 per person, and you can thank me later.\u003c/p>\n\u003ch2>Le Marais Opens a Spacious Croissanterie and Commissary in Polk Gulch\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lemaraisbakery.com\">Le Marais Bakery\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jeqsVqLFYZo\">1138 Sutter St., San Francisco\u003c/a>\u003cbr>\nHours are 7am–2:30pm, extending to 7am–7pm in mid-November.\u003c/p>\n\u003cfigure id=\"attachment_131161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131161\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marais-cafe-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Le Marais Bakery's sunny new café in Polk Gulch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now open in the TenderNob/Polk Gulch is the latest café from \u003cstrong>\u003ca href=\"http://www.lemaraisbakery.com\">Le Marais Bakery\u003c/a>\u003c/strong>, but this is also owner Patrick Ascaso and Joanna Pulcini Ascaso’s new 3,000-square-foot commissary and lab (with a 2,000-square-foot basement!). The front of the café has plenty of tables by the sunny windows, with fresh flowers on each table, and there are a few booths flanking the left wall. You’ll note the vintage light fixtures, pretty photography, and a fun mural by Sabina Addis. There’s also a big open kitchen, so you can watch the staff in action.\u003c/p>\n\u003cfigure id=\"attachment_131163\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131163\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marais-treats-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A selection of baked goods from Le Marais. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiled counter is full of baked goods from head pastry chef Hikari Hori, formerly of Fournée Bakery, lined with viennoiserie-like croissants, pain au chocolat, kouign-amann, and seasonal fruit danishes, plus some savory croissants for lunch, like ham or herbed turkey. There are savory scones, financiers, and all kinds of cookies, and a delightful morning bun to go with your coffee — they have their own custom roast from Verve Coffee Roasters and a beautiful Strada espresso machine.\u003c/p>\n\u003cfigure id=\"attachment_131164\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marai-pain-au-choco-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The pure flaky pleasure of pain au chocolat! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look for some new and inventive pastries coming soon, like lemon cream–laminated brioche, a truffle croissant, and croissant cones and ice creams. You’ll find their popular brunch boards, avocado toast, and croques soon, once they get things fully ramped up (for now, you can enjoy quiches and yogurt bowls).\u003c/p>\n\u003cp>Just in case your friends in Omaha or Miami are jealous, you can take advantage of Le Marais’s \u003ca href=\"https://www.williams-sonoma.com/m/shop/food/le-marais/\">partnership with Williams Sonoma\u003c/a> and ship their croissants nationwide, as well as a pastry sampler, an upcoming peppermint-chocolate croissant that tastes like peppermint bark for the holidays, cinnamon buns, apple swirl danishes, and pumpkin kouign-amanns.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A New Regional American Diner in Sonoma, Mint and Liberty\u003c/h2>\n\u003cp>\u003ca href=\"https://www.mintandliberty.com\">Mint and Liberty\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/A2bKTxcwMNN2\">19101 Highway 12, Sonoma\u003c/a>\u003cbr>\n8am–9pm daily\u003c/p>\n\u003cfigure id=\"attachment_131165\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/mint-and-liberty-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Rancho Gordo scarlet runner beans with smoked mushrooms and kale (and bacon!). \u003ccite>(Julianna Ferrara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new restaurant opening in the Maxwell Village center in Sonoma on November 7 called \u003cstrong>\u003ca href=\"https://www.mintandliberty.com\">Mint and Liberty\u003c/a>\u003c/strong> from owners James and Mila Chanamé-Hahn (part of the Sunflower Caffe family). They're offering a modern twist on a classic diner with a wonderfully talented chef at the helm, Michal Siegel (formerly Shorty Goldstein’s and Betelnut in San Francisco). His menu features regional American dishes, from northern ones like loaded baked potato pierogi to braised Rancho Gordo scarlet runner beans with smoked mushrooms and kale (you can get them with or without bacon), while southern dishes include shrimp gumbo and BBQ baby back pork ribs. Fans of Siegel’s pastrami will be happy to see his Rachel sandwich representing the east, and there’s a Green Goddess Cobb salad repping the west that looks fantastic.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There are a variety of burgers, breakfast served all day, and some larger family-style dinners served after 5pm, like cioppino or a whole-roasted chicken. Fresh and local produce from LOLA Sonoma Farms, Bee-Well Farms, and Sweetwater Farms are highlights. There are sweets from Honey and the Moon, plus milkshakes, wine, beer, and cocktails too.\u003c/p>\n\u003ch2>A New Indian Restaurant Opens in Santa Rosa with Top-Notch Cocktails\u003c/h2>\n\u003cp>\u003ca href=\"http://bollywoodbar.net\">Bollywood Bar & Clay Oven\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JvXFA4nLfWL2\">535 4th St., Santa Rosa\u003c/a>\u003cbr>\nOpen Tue–Thu 4pm–10:30pm, Fri–Sat 4pm–11:30pm\u003c/p>\n\u003cfigure id=\"attachment_131167\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131167\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Bollywood_Food-800x533.png\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A sampling of dishes at Bollywood Bar & Clay Oven. \u003ccite>(Marti Lynn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Scott Beattie’s sublime cocktails from his time at Cyrus, Spoonbar, and Goose and Gander (among other places!) will be happy to know he’s behind the list at \u003cstrong>\u003ca href=\"http://bollywoodbar.net\">Bollywood Bar & Clay Oven\u003c/a>\u003c/strong> in downtown Santa Rosa. He’s working with bar manager Andrea Mota, previously Geyserville Gun Club Bar and Lounge, who will be behind the bar nightly.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The newly open restaurant is from Chandi Hospitality Group, who brought on James Beard Award finalist chef Niven Patel, who has created a modern Indian \u003ca href=\"http://bollywoodbar.net/images/pdf/FullMenu_Complate_Bollywood_OCT25_2018.pdf\">menu\u003c/a> that is ingredient-focused with seasonal produce from quality purveyors (he’s an avid farmer, with Gujarati roots, which is where he sources the majority of his spices). You’ll find local vegetables in his pakoras, and his turmeric-marinated rockfish is served in a coconut curry with curry leaf, carrot, zucchini, and fennel and cooked in their hearth oven. A short rib uttapam also sounds fantastic. He was previously at Ghee in Miami, where he met Will Fernandez and Alex Sarria, the chefs de cuisine at Bollywood.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The backlit bar has a modern and eye-catching style, and the restaurant offers a variety of seating options, whether you’re a couple or dining with a big group.\u003c/p>\n\u003ch2>Find a Welcoming West Coast American Menu at Guesthouse in Kentfield\u003c/h2>\n\u003cp>\u003ca href=\"http://www.guesthousemarin.com\">Guesthouse\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/fczzn8agUip\">850 College Ave., Kentfield\u003c/a>\u003cbr>\nOpen Mon–Fri 4pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_131168\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/guesthouse-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Guesthouse is ready to serve you in Kentfield. \u003ccite>(Stephanie Amberg)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In downtown Kentfield in Marin County, chef Jared Rogers (previously Picco in Larkspur) and Bay Area bartender Dustin Sullivan have opened their new bar and restaurant, \u003ca href=\"http://www.guesthousemarin.com\">\u003cstrong>Guesthouse\u003c/strong>\u003c/a>. Look for an ingredient-driven, seasonal, West Coast–inspired American \u003ca href=\"http://guesthousemarin.com/menu/\">menu\u003c/a>, including Dungeness crab cakes; Wolfe Ranch quail off their J&R wood grill (with chanterelle and bacon stuffing, grits, roasted carrots, and game jus); and a Kurobuta pork chop with crispy potatoes, spiced apple, and arugula. The side of cauliflower gratin with mornay, breadcrumbs and caramelized onions is sure to be a hit.\u003c/p>\n\u003cp>The cocktail menu features classics like a Negroni with a twist: it’s a dry mezcal Negroni, with mezcal, Cappelletti, dry vermouth, bitters, and grapefruit zest. There's also a comprehensive wine and beer list, with a focus on organic and biodynamic wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hannah Collins Design helped remodel the space, which features 110 seats, an open kitchen, textured and wallpapered walls, wainscoting, and a 16-seat concrete bar.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Best Sonoma Wineries to Visit This Fall",
"title": "Best Sonoma Wineries to Visit This Fall",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Summer’s slow fade into fall brings with it the harvest and many delicious reasons to seek out small, intimate tasting rooms. Some are located on rural country roads, others down quaint and quiet alleys. Many are featuring special food-pairing events and live music through October.\u003c/p>\n\u003ch2>Abbot's Passage, Sonoma\u003c/h2>\n\u003cp>27 E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-939-3017\u003cbr>\n\u003ca href=\"http://abbotspassage.com\">abbotspassage.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130897\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg\" alt=\"Abbot's Passage.\" width=\"1024\" height=\"646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-960x606.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Abbot's Passage. \u003ccite>(Robbi Pengelly/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Katie Bundschu is the sixth-generation vintner behind this label of five limited-production wines made from field blends grown in small local vineyards. They range from a Chenin Blanc-Verdejo white blend called Sightline to a Cabernet Sauvignon dubbed Due West made from Moon Mountain AVA fruit. Three or four tastes are available ($25 or $30). The tasting room also features merchandise for the adventurous traveler, and offers interesting workshops. Each workshop includes a glass of wine; space is limited.\u003c/p>\n\u003ch2>Bowman Cellars, Graton\u003c/h2>\n\u003cp>9010 Graton Road\u003cbr>\nGraton\u003cbr>\n707-827-3391\u003cbr>\n\u003ca href=\"http://bowmancellars.com\">bowmancellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130899\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130899\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg\" alt=\"Bowman Cellars.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bowman Cellars. \u003ccite>(Bowman Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This recently opened tasting room spotlights the Bowman family’s Chardonnay, Pinot Noir, Cabernet Sauvignon, and a blanc de noir sparkler. They founded their winery in 2013, launched the brand in 2017, and opened for tastings a few months ago. In addition to the tasting fee of $15, wines are also sold by the glass, and with advance reservations you can enjoy food pairings (a grilled truffle-cheddar cheese sandwich, for instance).\u003c/p>\n\u003ch2>Davis Family Vineyards, Healdsburg\u003c/h2>\n\u003cp>52 Front St.\u003cbr>\nHealdsburg\u003cbr>\n707-433-3858\u003cbr>\n\u003ca href=\"http://davisfamilyvineyards.com\">davisfamilyvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130900\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130900\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg\" alt=\"Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \u003ccite>(Will Bucquoy/for the Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The setting is just a few blocks from the hustle and bustle of the Healdsburg Plaza, and overlooking the Russian River. Guy Davis has been making excellent Pinot Noir, Zinfandel, and Syrah for many years, and the whole family chips in to help. Try the wines for a $10 fee, and add a cheese pairing for two or box lunches made from local ingredients (advance reservations required). There’s even a bocce court. Open Thursday through Monday for walk-ins, other days by appointment.\u003c/p>\n\u003ch2>DeLorimier Winery, Geyserville\u003c/h2>\n\u003cp>2001 Highway 128\u003cbr>\nGeyserville\u003cbr>\n800-546-7718\u003cbr>\n\u003ca href=\"http://delorimierwinery.com\">delorimierwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130901\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg\" alt=\"DeLorimier Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">DeLorimier Winery. \u003ccite>(DeLorimier Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Down a lane off Highway 128, deLorimier produces Cabernet Sauvignon from many Dry Creek Valley and Alexander Valley vineyards. A flight of wines ($15) might begin with an estateSauvignon Blanc and estate Chardonnay, then progress to Primitivo and Cabernet. The “rare and reserve” Cabernet tasting ($45) is available twice daily Wednesdays through Sundays, with advance reservations.\u003c/p>\n\u003ch2>Enkidu, Sonoma\u003c/h2>\n\u003cp>520 Broadway\u003cbr>\nSonoma\u003cbr>\n707-833-6100\u003cbr>\n\u003ca href=\"http://enkiduwines.com\">enkiduwines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130902\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ENKIDUVINES.jpg\" alt=\"Vines at Enkidu.\" width=\"960\" height=\"746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-800x622.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-768x597.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-375x291.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-520x404.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Vines at Enkidu. \u003ccite>(Enkidu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The limited production wines available on the tasting menu at Enkidu include Chardonnay, Sauvignon Blanc, Pinot Noir, Zinfandel, Syrah, and Petite Sirah. Enkidu also makes Odyssey Syrah, with pomegranate and blackberry flavors. Winemaker and owner Phillip Staehle uses fruit from the Russian River Valley and also Lake County, among other locations. The tasting fee is $15, waived with $50 wine purchase.\u003c/p>\n\u003ch2>Harvest Moon Estate & Winery, Santa Rosa\u003c/h2>\n\u003cp>2192 Olivet Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5738711\u003cbr>\n\u003ca href=\"http://harvestmoonwinery.com\">harvestmoonwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130903\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg\" alt=\"The Harvest Moon estate.\" width=\"1024\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-800x375.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-768x360.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-1020x478.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-960x450.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-240x113.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-375x176.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-520x244.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Harvest Moon estate. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to see how grapes are made into wine, Harvest Moon invites you to sit and sip on its patio and watch the activity of the harvest firsthand. Two tasting flights are offered ($15 each), one of still wines and one of sparklers. On weekends this includes the estate dry sparkling Gewürztraminer, a sparkling Pinot Noir rouge, and even a sparkling Zinfandel. Estate olive oils are also for sale.\u003c/p>\n\u003ch2>Highway 12 Winery, Sonoma\u003c/h2>\n\u003cp>498 First St. E.\u003cbr>\nSonoma\u003cbr>\n707-938-8091\u003cbr>\n\u003ca href=\"http://highway-12winery.com\">highway-12winery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130904\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130904\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg\" alt=\"Highway 12 Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Highway 12 Winery. \u003ccite>(Highway 12 Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Complimentary tastings are rare in Wine Country, but Highway 12 offers tastes of its current releases – from a Sauvignon Blanc to a Cabernet Sauvignon – free of charge. For a $10 fee, step up to a selection of limited and reserve wines. These include a Bordeaux blend, Syrah, and Cabernet Franc. Ask about their Highwayman Proprietary Red Blend, a past “Best of Class” winner at the Sonoma County Harvest Fair. Founders and winemakers Michael Sebastiani and Paul Giusto also produce wines under the Carneros Highway label.\u003c/p>\n\u003ch2>Inman Family Wines, Santa Rosa\u003c/h2>\n\u003cp>3900 Piner Road\u003cbr>\nSanta Rosa\u003cbr>\n707-293-9576\u003cbr>\n\u003ca href=\"http://inmanfamilywines.com\">inmanfamilywines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130905\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130905\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg\" alt=\"Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Kathleen Inman established her namesake winery in 2000. She also farms a 10-acre parcel in the Russian River Valley called the Olivet Grange Vineyard. From this vineyard Inman coaxes stellar Pinot Noir, which accounts for most of the output of this small-production winery. The tasting room offers a flight of whites and reds ($20), including a rosé of Pinot, Chardonnay, Pinot Gris, two Pinot Noirs, and a red blend called Whole Buncha Love. Inman also makes sparkling wine, including the estate-grown Whole Buncha Bubbles. Walk-ins are welcome for wine sales; tastings are by appointment only Thursdays through Mondays.\u003c/p>\n\u003ch2>Jean Edwards Cellars, Sonoma\u003c/h2>\n\u003cp>29-C E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-935-5952\u003cbr>\n\u003ca href=\"http://jeanedwardscellars.com\">jeanedwardscellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130906\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130906\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.jpg\" alt=\"Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon.\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon. \u003ccite>(Robbi Pengelly/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the new kids on the block – located in the Sonoma Court Shops – this tasting room offers a flight of four Cabernet Sauvignons ($25). Other options are Rhône-style wines such as a cuvée blend (under the Cooper’s Cuvée label), along with Merlot and Sauvignon Blanc. The grapes are primarily sourced from vineyards in Napa Valley, including the Mount Veeder, Rutherford, Calistoga, and Oak Knoll AVAs. Founded in 2004, Jean Edwards Cellars has an annual production of about 700 cases.\u003c/p>\n\u003ch2>Kokomo Winery, Healdsburg\u003c/h2>\n\u003cp>4791 Dry Creek Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-0200\u003cbr>\n\u003ca href=\"http://kokomowines.com\">kokomowines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130907\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130907\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg\" alt=\"Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Erik Miller and grower Randy Peters had a lot to celebrate this summer, when their Kokomo 2016 Pinot Noir Gopher Hills Block captured a perfect score of 100 at the North Coast Wine Challenge competition. That particular wine is sold out, but Kokomo makes many other varietals, including an award-winning Cabernet and a Grenache rosé. A tasting flight is $10; other experiences (reservations required) include two wine and cheese pairings (both $25).\u003c/p>\n\u003ch2>Locals Tasting Room, Geyserville\u003c/h2>\n\u003cp>21023-A Geyserville Ave.\u003cbr>\nGeyserville\u003cbr>\n707-857-4900\u003cbr>\n\u003ca href=\"http://localstastingroom.com\">localstastingroom.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130909\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg\" alt=\"Locals Tasting Room.\" width=\"1024\" height=\"527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-800x412.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-768x395.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-1020x525.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-960x494.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-240x124.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-375x193.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-520x268.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Locals Tasting Room. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What happens when you bring together under one roof approximately 60 wines made by nine small boutique wineries, where they can all be sampled? You have a wine collective, in operation on Geyserville’s main drag for 16 years. Even better, tasting at Locals is complimentary. Choose from a wide assortment of varietals, produced primarily from Sonoma County fruit (with a few exceptions). One award-winning and particularly lauded wine on the tasting menu is the William Gordon Alexander Valley Cabernet Sauvignon.\u003c/p>\n\u003ch2>Moshin Vineyards, Healdsburg\u003c/h2>\n\u003cp>10295 Westside Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-5499\u003cbr>\n\u003ca href=\"http://moshinvineyards.com\">moshinvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130910\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg\" alt=\"Moshin Vineyards.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Moshin Vineyards. \u003ccite>(Dave's Travel Corner)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous tasting experiences are available at Moshin, accompanied by rotating art exhibits. A basic tasting is $15; seated tastings, cellar and vineyard tours and tastings, and a deluxe tour and tasting range from $30 to $120 (reservations required). Pinot Noir is the star, with up to 12 selections produced annually. Moshin also makes Sauvignon Blanc, Chardonnay, Zinfandel, Petite Sirah, and Merlot. It also produces a port-style dessert wine called Whisper in the Dark. Look for the large hummingbird sculpture at the winery’s entrance.\u003c/p>\n\u003ch2>Pedroncelli Winery & Vineyards, Geyserville\u003c/h2>\n\u003cp>1220 Canyon Road\u003cbr>\nGeyserville\u003cbr>\n707-857-3531\u003cbr>\n\u003ca href=\"http://pedroncelli.com\">pedroncelli.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130911\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg\" alt=\"Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \" width=\"1024\" height=\"660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-1020x657.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-520x335.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now in its 91st year, the Pedroncelli family business spans four generations of working the land and creating their flagship Zinfandels and Cabernet Sauvignons. It is the oldest family- owned winery in the Dry Creek Valley, and it welcomes visitors to enjoy a five-wine tasting flight for $10. This might include Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, and signature Cabernets and Zins. Enhanced experiences include a tasting paired with cheese, a heritage tour and tasting, and a lunch and tasting option ($25 to $35, with reservations).\u003c/p>\n\u003ch2>Silver Oak Cellars, Healdsburg\u003c/h2>\n\u003cp>7300 Highway 128\u003cbr>\nHealdsburg\u003cbr>\n707-942-7082\u003cbr>\n\u003ca href=\"http://silveroak.com\">silveroak.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg\" alt=\"Silver Oak Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Silver Oak Cellars. \u003ccite>(Silver Oak Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticipation is over. This brand-new facilityopened earlier in the summer for those seeking exceptional Cabernet Sauvignon. Based in NapaValley, Silver Oak built this structure using the latest in green construction techniques and reclaimed materials. It sits on a property originally deeded to Cyrus Alexander, and the surrounding 75 acres are planted to Cabernet grapes. Walk-in tastings are $20, while the Silver Tour and Tasting is $30. Private tours, seated tastings, and food-and-wine pairings can also be arranged ($30 to $90).\u003c/p>\n\u003ch2>Tara Bella Winery & Vineyards, Santa Rosa\u003c/h2>\n\u003cp>3701 Viking Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5449049\u003cbr>\n\u003ca href=\"http://tarabellawinery.com\">tarabellawinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130913\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-full wp-image-130913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg\" alt=\"Tara Bella Winery & Vineyards.\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg 480w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-240x320.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-375x500.jpeg 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Tara Bella Winery & Vineyards. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A bit off the beaten track in the Russian River Valley AVA, Tara Bella welcomes visitors by appointment only. The boutique winery produces an estate Cabernet Sauvignon and a reserve Cabernet, from grapes grown on the property in separate vineyards only steps away from each other. (Yes, Cabernet in Pinot Noir-intensive Russian River Valley.) All the farming, winemaking, bottling, and labeling take place here, and the bottle closures are hand-dipped in red wax. The lovely two-story structure that greets visitors is the cellar room and tasting room. A spacious suite on the second floor is available for booking; check with the winery for details.\u003c/p>\n\u003ch2>Trattore Farms, Geyserville\u003c/h2>\n\u003cp>7878 Dry Creek Road\u003cbr>\nGeyserville\u003cbr>\n707-431-7200\u003cbr>\n\u003ca href=\"http://trattorefarms.com\">trattorefarms.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130914\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg\" alt=\"Trattore Estate Wines from the Dry Creek Valley.\" width=\"1024\" height=\"735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-520x373.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Trattore Estate Wines from the Dry Creek Valley. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Tasting” at Trattore includes wine, food, and estate olive oils. It specializes in Rhône varietals such as Grenache, Syrah, Mourvèdre, Roussanne, Marsanne and Viognier, and also produces Pinot Noir, Zinfandel, and others. Tasting fees are $20 (estate wines) and $30 (reserve). Sink your teeth into a panini sandwich ($25, including a glass of wine), or a charcuterie option ($30). On Sundays through October, order a wood-fired pizza to pair with your wine. Ten acres of olive orchards supply the assortment of flavored oils available for tasting, milled on-site. A vineyard, olive orchard, and olive mill tour is also available. If you love old tractors and gorgeous vistas, don’t miss this tasting room.\u003c/p>\n\u003ch2>Trecini Cellars, Santa Rosa\u003c/h2>\n\u003cp>684 Seventh St.\u003cbr>\nSanta Rosa\u003cbr>\n707-525-9400\u003cbr>\n\u003ca href=\"http://treciniwinery.com\">treciniwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130915\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/TRECINI.jpg\" alt=\"Trecini Sauvignon Blanc.\" width=\"960\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Trecini Sauvignon Blanc. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aficionados of Sauvignon Blanc, take note: Trecini’s Russian River Valley Sauvignon Blanc is a multiple award winner. The Vicini family also produces Zinfandel from their vineyards in the Rockpile AVA, along with Merlot and Pinot Noir. After a long restaurant career, Italian- born John Vicini began growing grapes, and the family now sources from several of its vineyards. The seated tasting ($15) takes place in an intimate setting. Walk-ins are welcome, but calling ahead is encouraged to make certain space is available.\u003c/p>\n\u003ch2>VJB Cellars, Kenwood\u003c/h2>\n\u003cp>60 Shaw Ave.\u003cbr>\nKenwood\u003cbr>\n707-833-2300\u003cbr>\n\u003ca href=\"http://vjbcellars.com\">vjbcellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130916\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg\" alt=\"VJB Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">VJB Cellars. \u003ccite>(VJB Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Belmonte family established their winery 15 years ago and opened this showplace tasting room and marketplace in 2012. The family grows Italian wine varietals not often seen in California, such as Montepulciano and Aglianico. They also produce Sangiovese and a red wine called Dante, a blend of Cabernet Sauvignon and Sangiovese. Tastings begin at $15 (no appointment necessary). Experiences requiring reservations include a seated tasting in the piazza ($35), and the “owner’s” tasting in an intimate setting with members of the Belmonte family ($125).\u003c/p>\n\u003ch2>Zialena Winery, Geyserville\u003c/h2>\n\u003cp>21112 River Road\u003cbr>\nGeyserville\u003cbr>\n707-955-5992\u003cbr>\n\u003ca href=\"http://zialena.com\">zialena.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg\" alt=\"Zialena Winery.\" width=\"1024\" height=\"575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-520x292.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Zialena Winery. \u003ccite>(Zialena Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Come for the wine, stay to enjoy this sleek, modern facility east of Geyserville that opened less than two years ago. The Mazzoni grape-growing family produces Zinfandel, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and a red blend called Cappella. Taste a flight of four wines for $15; add $10 to try two more wines from the library or reserve collection. Current production is about 3,000 cases. Fun fact: The Mazzoni brother-sister team running the winery named it Zialena (“Aunt Lena”) after their great aunt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-to-visit-this-fall/#slide-1\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Small, intimate tasting rooms to visit this fall - some located on rural country roads, others down quaint and quiet alleys.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Summer’s slow fade into fall brings with it the harvest and many delicious reasons to seek out small, intimate tasting rooms. Some are located on rural country roads, others down quaint and quiet alleys. Many are featuring special food-pairing events and live music through October.\u003c/p>\n\u003ch2>Abbot's Passage, Sonoma\u003c/h2>\n\u003cp>27 E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-939-3017\u003cbr>\n\u003ca href=\"http://abbotspassage.com\">abbotspassage.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130897\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg\" alt=\"Abbot's Passage.\" width=\"1024\" height=\"646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-768x485.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-960x606.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ABBOTSPASSAGE_856865-1024x646-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Abbot's Passage. \u003ccite>(Robbi Pengelly/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Katie Bundschu is the sixth-generation vintner behind this label of five limited-production wines made from field blends grown in small local vineyards. They range from a Chenin Blanc-Verdejo white blend called Sightline to a Cabernet Sauvignon dubbed Due West made from Moon Mountain AVA fruit. Three or four tastes are available ($25 or $30). The tasting room also features merchandise for the adventurous traveler, and offers interesting workshops. Each workshop includes a glass of wine; space is limited.\u003c/p>\n\u003ch2>Bowman Cellars, Graton\u003c/h2>\n\u003cp>9010 Graton Road\u003cbr>\nGraton\u003cbr>\n707-827-3391\u003cbr>\n\u003ca href=\"http://bowmancellars.com\">bowmancellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130899\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130899\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg\" alt=\"Bowman Cellars.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/BOWMANCELLARS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bowman Cellars. \u003ccite>(Bowman Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This recently opened tasting room spotlights the Bowman family’s Chardonnay, Pinot Noir, Cabernet Sauvignon, and a blanc de noir sparkler. They founded their winery in 2013, launched the brand in 2017, and opened for tastings a few months ago. In addition to the tasting fee of $15, wines are also sold by the glass, and with advance reservations you can enjoy food pairings (a grilled truffle-cheddar cheese sandwich, for instance).\u003c/p>\n\u003ch2>Davis Family Vineyards, Healdsburg\u003c/h2>\n\u003cp>52 Front St.\u003cbr>\nHealdsburg\u003cbr>\n707-433-3858\u003cbr>\n\u003ca href=\"http://davisfamilyvineyards.com\">davisfamilyvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130900\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130900\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg\" alt=\"Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/WB_HF_SWEEPSTAKESWINNERS_9302107_080_A002A_843425-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sweepstakes winning wines, Davis Family Vineyards for Best White Wine. The Best in food, wine, and craft beer were honored at the 2017 Sonoma County Harvest Awards at the Luther Burbank Center for the Arts, Sunday October 1st. \u003ccite>(Will Bucquoy/for the Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The setting is just a few blocks from the hustle and bustle of the Healdsburg Plaza, and overlooking the Russian River. Guy Davis has been making excellent Pinot Noir, Zinfandel, and Syrah for many years, and the whole family chips in to help. Try the wines for a $10 fee, and add a cheese pairing for two or box lunches made from local ingredients (advance reservations required). There’s even a bocce court. Open Thursday through Monday for walk-ins, other days by appointment.\u003c/p>\n\u003ch2>DeLorimier Winery, Geyserville\u003c/h2>\n\u003cp>2001 Highway 128\u003cbr>\nGeyserville\u003cbr>\n800-546-7718\u003cbr>\n\u003ca href=\"http://delorimierwinery.com\">delorimierwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130901\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg\" alt=\"DeLorimier Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DDELORIMIER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">DeLorimier Winery. \u003ccite>(DeLorimier Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Down a lane off Highway 128, deLorimier produces Cabernet Sauvignon from many Dry Creek Valley and Alexander Valley vineyards. A flight of wines ($15) might begin with an estateSauvignon Blanc and estate Chardonnay, then progress to Primitivo and Cabernet. The “rare and reserve” Cabernet tasting ($45) is available twice daily Wednesdays through Sundays, with advance reservations.\u003c/p>\n\u003ch2>Enkidu, Sonoma\u003c/h2>\n\u003cp>520 Broadway\u003cbr>\nSonoma\u003cbr>\n707-833-6100\u003cbr>\n\u003ca href=\"http://enkiduwines.com\">enkiduwines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130902\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/ENKIDUVINES.jpg\" alt=\"Vines at Enkidu.\" width=\"960\" height=\"746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-800x622.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-768x597.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-375x291.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/ENKIDUVINES-520x404.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Vines at Enkidu. \u003ccite>(Enkidu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The limited production wines available on the tasting menu at Enkidu include Chardonnay, Sauvignon Blanc, Pinot Noir, Zinfandel, Syrah, and Petite Sirah. Enkidu also makes Odyssey Syrah, with pomegranate and blackberry flavors. Winemaker and owner Phillip Staehle uses fruit from the Russian River Valley and also Lake County, among other locations. The tasting fee is $15, waived with $50 wine purchase.\u003c/p>\n\u003ch2>Harvest Moon Estate & Winery, Santa Rosa\u003c/h2>\n\u003cp>2192 Olivet Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5738711\u003cbr>\n\u003ca href=\"http://harvestmoonwinery.com\">harvestmoonwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130903\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg\" alt=\"The Harvest Moon estate.\" width=\"1024\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-800x375.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-768x360.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-1020x478.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-960x450.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-240x113.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-375x176.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HARVESTMOONESTATE-1024x480-520x244.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Harvest Moon estate. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to see how grapes are made into wine, Harvest Moon invites you to sit and sip on its patio and watch the activity of the harvest firsthand. Two tasting flights are offered ($15 each), one of still wines and one of sparklers. On weekends this includes the estate dry sparkling Gewürztraminer, a sparkling Pinot Noir rouge, and even a sparkling Zinfandel. Estate olive oils are also for sale.\u003c/p>\n\u003ch2>Highway 12 Winery, Sonoma\u003c/h2>\n\u003cp>498 First St. E.\u003cbr>\nSonoma\u003cbr>\n707-938-8091\u003cbr>\n\u003ca href=\"http://highway-12winery.com\">highway-12winery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130904\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130904\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg\" alt=\"Highway 12 Winery.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/HIGHWAY12VINEYARDS-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Highway 12 Winery. \u003ccite>(Highway 12 Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Complimentary tastings are rare in Wine Country, but Highway 12 offers tastes of its current releases – from a Sauvignon Blanc to a Cabernet Sauvignon – free of charge. For a $10 fee, step up to a selection of limited and reserve wines. These include a Bordeaux blend, Syrah, and Cabernet Franc. Ask about their Highwayman Proprietary Red Blend, a past “Best of Class” winner at the Sonoma County Harvest Fair. Founders and winemakers Michael Sebastiani and Paul Giusto also produce wines under the Carneros Highway label.\u003c/p>\n\u003ch2>Inman Family Wines, Santa Rosa\u003c/h2>\n\u003cp>3900 Piner Road\u003cbr>\nSanta Rosa\u003cbr>\n707-293-9576\u003cbr>\n\u003ca href=\"http://inmanfamilywines.com\">inmanfamilywines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130905\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130905\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg\" alt=\"Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CJ0303_BARRELTASTING02_595858-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine tasters relax outside the new barn at Inman Family Wines, LLC during the 34th annual Barrel Tasting, March 3, 2012. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Kathleen Inman established her namesake winery in 2000. She also farms a 10-acre parcel in the Russian River Valley called the Olivet Grange Vineyard. From this vineyard Inman coaxes stellar Pinot Noir, which accounts for most of the output of this small-production winery. The tasting room offers a flight of whites and reds ($20), including a rosé of Pinot, Chardonnay, Pinot Gris, two Pinot Noirs, and a red blend called Whole Buncha Love. Inman also makes sparkling wine, including the estate-grown Whole Buncha Bubbles. Walk-ins are welcome for wine sales; tastings are by appointment only Thursdays through Mondays.\u003c/p>\n\u003ch2>Jean Edwards Cellars, Sonoma\u003c/h2>\n\u003cp>29-C E. Napa St.\u003cbr>\nSonoma\u003cbr>\n707-935-5952\u003cbr>\n\u003ca href=\"http://jeanedwardscellars.com\">jeanedwardscellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130906\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130906\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.jpg\" alt=\"Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon.\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/JEANEDWARDSCELLARS_858980-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon. \u003ccite>(Robbi Pengelly/Index-Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the new kids on the block – located in the Sonoma Court Shops – this tasting room offers a flight of four Cabernet Sauvignons ($25). Other options are Rhône-style wines such as a cuvée blend (under the Cooper’s Cuvée label), along with Merlot and Sauvignon Blanc. The grapes are primarily sourced from vineyards in Napa Valley, including the Mount Veeder, Rutherford, Calistoga, and Oak Knoll AVAs. Founded in 2004, Jean Edwards Cellars has an annual production of about 700 cases.\u003c/p>\n\u003ch2>Kokomo Winery, Healdsburg\u003c/h2>\n\u003cp>4791 Dry Creek Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-0200\u003cbr>\n\u003ca href=\"http://kokomowines.com\">kokomowines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130907\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130907\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg\" alt=\"Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/AJ0406_KOKOMOWINERY_09_642245-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jay McCarthy, right, lines up his next throw with his three-year-old son, Eddie, while Kira Plaine, Monika McCarthy and Dan Plaine look on, at the bocce ball court outside Kokomo Winery in Healdsburg, Calif., on April 6, 2013. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winemaker Erik Miller and grower Randy Peters had a lot to celebrate this summer, when their Kokomo 2016 Pinot Noir Gopher Hills Block captured a perfect score of 100 at the North Coast Wine Challenge competition. That particular wine is sold out, but Kokomo makes many other varietals, including an award-winning Cabernet and a Grenache rosé. A tasting flight is $10; other experiences (reservations required) include two wine and cheese pairings (both $25).\u003c/p>\n\u003ch2>Locals Tasting Room, Geyserville\u003c/h2>\n\u003cp>21023-A Geyserville Ave.\u003cbr>\nGeyserville\u003cbr>\n707-857-4900\u003cbr>\n\u003ca href=\"http://localstastingroom.com\">localstastingroom.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130909\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg\" alt=\"Locals Tasting Room.\" width=\"1024\" height=\"527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-800x412.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-768x395.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-1020x525.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-960x494.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-240x124.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-375x193.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/LOCALSTASTINGROOM-1024x527-520x268.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Locals Tasting Room. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What happens when you bring together under one roof approximately 60 wines made by nine small boutique wineries, where they can all be sampled? You have a wine collective, in operation on Geyserville’s main drag for 16 years. Even better, tasting at Locals is complimentary. Choose from a wide assortment of varietals, produced primarily from Sonoma County fruit (with a few exceptions). One award-winning and particularly lauded wine on the tasting menu is the William Gordon Alexander Valley Cabernet Sauvignon.\u003c/p>\n\u003ch2>Moshin Vineyards, Healdsburg\u003c/h2>\n\u003cp>10295 Westside Road\u003cbr>\nHealdsburg\u003cbr>\n707-433-5499\u003cbr>\n\u003ca href=\"http://moshinvineyards.com\">moshinvineyards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130910\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg\" alt=\"Moshin Vineyards.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Moshin-Vineyards-2-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Moshin Vineyards. \u003ccite>(Dave's Travel Corner)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous tasting experiences are available at Moshin, accompanied by rotating art exhibits. A basic tasting is $15; seated tastings, cellar and vineyard tours and tastings, and a deluxe tour and tasting range from $30 to $120 (reservations required). Pinot Noir is the star, with up to 12 selections produced annually. Moshin also makes Sauvignon Blanc, Chardonnay, Zinfandel, Petite Sirah, and Merlot. It also produces a port-style dessert wine called Whisper in the Dark. Look for the large hummingbird sculpture at the winery’s entrance.\u003c/p>\n\u003ch2>Pedroncelli Winery & Vineyards, Geyserville\u003c/h2>\n\u003cp>1220 Canyon Road\u003cbr>\nGeyserville\u003cbr>\n707-857-3531\u003cbr>\n\u003ca href=\"http://pedroncelli.com\">pedroncelli.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130911\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg\" alt=\"Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \" width=\"1024\" height=\"660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-1020x657.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC1113_WINE_PEDRONCELLI_712512-1024x660-520x335.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tasting room manager Gary Gross, right, pours a 2009 Vintage Port for Bernadette and Eduardo Gamez, from Chandler, Arizona, at Pedroncelli Winery, in Geyserville on Thursday, November 13, 2014. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now in its 91st year, the Pedroncelli family business spans four generations of working the land and creating their flagship Zinfandels and Cabernet Sauvignons. It is the oldest family- owned winery in the Dry Creek Valley, and it welcomes visitors to enjoy a five-wine tasting flight for $10. This might include Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, and signature Cabernets and Zins. Enhanced experiences include a tasting paired with cheese, a heritage tour and tasting, and a lunch and tasting option ($25 to $35, with reservations).\u003c/p>\n\u003ch2>Silver Oak Cellars, Healdsburg\u003c/h2>\n\u003cp>7300 Highway 128\u003cbr>\nHealdsburg\u003cbr>\n707-942-7082\u003cbr>\n\u003ca href=\"http://silveroak.com\">silveroak.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg\" alt=\"Silver Oak Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Silver-Oak-Alexander-Valley-Entrance-With-Water-Reflection-1-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Silver Oak Cellars. \u003ccite>(Silver Oak Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticipation is over. This brand-new facilityopened earlier in the summer for those seeking exceptional Cabernet Sauvignon. Based in NapaValley, Silver Oak built this structure using the latest in green construction techniques and reclaimed materials. It sits on a property originally deeded to Cyrus Alexander, and the surrounding 75 acres are planted to Cabernet grapes. Walk-in tastings are $20, while the Silver Tour and Tasting is $30. Private tours, seated tastings, and food-and-wine pairings can also be arranged ($30 to $90).\u003c/p>\n\u003ch2>Tara Bella Winery & Vineyards, Santa Rosa\u003c/h2>\n\u003cp>3701 Viking Road\u003cbr>\nSanta Rosa\u003cbr>\n707-5449049\u003cbr>\n\u003ca href=\"http://tarabellawinery.com\">tarabellawinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130913\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-full wp-image-130913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg\" alt=\"Tara Bella Winery & Vineyards.\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd.jpeg 480w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-240x320.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Tara-Bella-Olivet-Rd-375x500.jpeg 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Tara Bella Winery & Vineyards. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A bit off the beaten track in the Russian River Valley AVA, Tara Bella welcomes visitors by appointment only. The boutique winery produces an estate Cabernet Sauvignon and a reserve Cabernet, from grapes grown on the property in separate vineyards only steps away from each other. (Yes, Cabernet in Pinot Noir-intensive Russian River Valley.) All the farming, winemaking, bottling, and labeling take place here, and the bottle closures are hand-dipped in red wax. The lovely two-story structure that greets visitors is the cellar room and tasting room. A spacious suite on the second floor is available for booking; check with the winery for details.\u003c/p>\n\u003ch2>Trattore Farms, Geyserville\u003c/h2>\n\u003cp>7878 Dry Creek Road\u003cbr>\nGeyserville\u003cbr>\n707-431-7200\u003cbr>\n\u003ca href=\"http://trattorefarms.com\">trattorefarms.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130914\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg\" alt=\"Trattore Estate Wines from the Dry Creek Valley.\" width=\"1024\" height=\"735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/CC0901_TRATTORE_BOTTLES_573131-1-1024x735-520x373.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Trattore Estate Wines from the Dry Creek Valley. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Tasting” at Trattore includes wine, food, and estate olive oils. It specializes in Rhône varietals such as Grenache, Syrah, Mourvèdre, Roussanne, Marsanne and Viognier, and also produces Pinot Noir, Zinfandel, and others. Tasting fees are $20 (estate wines) and $30 (reserve). Sink your teeth into a panini sandwich ($25, including a glass of wine), or a charcuterie option ($30). On Sundays through October, order a wood-fired pizza to pair with your wine. Ten acres of olive orchards supply the assortment of flavored oils available for tasting, milled on-site. A vineyard, olive orchard, and olive mill tour is also available. If you love old tractors and gorgeous vistas, don’t miss this tasting room.\u003c/p>\n\u003ch2>Trecini Cellars, Santa Rosa\u003c/h2>\n\u003cp>684 Seventh St.\u003cbr>\nSanta Rosa\u003cbr>\n707-525-9400\u003cbr>\n\u003ca href=\"http://treciniwinery.com\">treciniwinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130915\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-130915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/TRECINI.jpg\" alt=\"Trecini Sauvignon Blanc.\" width=\"960\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/TRECINI-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Trecini Sauvignon Blanc. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aficionados of Sauvignon Blanc, take note: Trecini’s Russian River Valley Sauvignon Blanc is a multiple award winner. The Vicini family also produces Zinfandel from their vineyards in the Rockpile AVA, along with Merlot and Pinot Noir. After a long restaurant career, Italian- born John Vicini began growing grapes, and the family now sources from several of its vineyards. The seated tasting ($15) takes place in an intimate setting. Walk-ins are welcome, but calling ahead is encouraged to make certain space is available.\u003c/p>\n\u003ch2>VJB Cellars, Kenwood\u003c/h2>\n\u003cp>60 Shaw Ave.\u003cbr>\nKenwood\u003cbr>\n707-833-2300\u003cbr>\n\u003ca href=\"http://vjbcellars.com\">vjbcellars.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130916\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg\" alt=\"VJB Cellars.\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/VJB-CELLARS-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">VJB Cellars. \u003ccite>(VJB Cellars)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Belmonte family established their winery 15 years ago and opened this showplace tasting room and marketplace in 2012. The family grows Italian wine varietals not often seen in California, such as Montepulciano and Aglianico. They also produce Sangiovese and a red wine called Dante, a blend of Cabernet Sauvignon and Sangiovese. Tastings begin at $15 (no appointment necessary). Experiences requiring reservations include a seated tasting in the piazza ($35), and the “owner’s” tasting in an intimate setting with members of the Belmonte family ($125).\u003c/p>\n\u003ch2>Zialena Winery, Geyserville\u003c/h2>\n\u003cp>21112 River Road\u003cbr>\nGeyserville\u003cbr>\n707-955-5992\u003cbr>\n\u003ca href=\"http://zialena.com\">zialena.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130917\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-130917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg\" alt=\"Zialena Winery.\" width=\"1024\" height=\"575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Hi-Rez-Tasting-room-1024x575-520x292.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Zialena Winery. \u003ccite>(Zialena Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Come for the wine, stay to enjoy this sleek, modern facility east of Geyserville that opened less than two years ago. The Mazzoni grape-growing family produces Zinfandel, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, and a red blend called Cappella. Taste a flight of four wines for $15; add $10 to try two more wines from the library or reserve collection. Current production is about 3,000 cases. Fun fact: The Mazzoni brother-sister team running the winery named it Zialena (“Aunt Lena”) after their great aunt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Long Meadow Ranch Takes a Full-Circle Approach to Farming in Wine Country",
"title": "Long Meadow Ranch Takes a Full-Circle Approach to Farming in Wine Country",
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"content": "\u003cp>Visitors to \u003ca href=\"https://www.sthelena.com/\">St. Helena\u003c/a>, Napa Valley’s chic epicenter, frequently stop at the \u003ca href=\"http://www.longmeadowranch.com/eat-drink/restaurant\">Farmstead\u003c/a>, a restaurant, cafe, farmstand, and general store known for seasonal, locally grown, and organic fare. To most, it’s a destination restaurant-winery, one of a handful of exceptional Wine Country establishments. But the deviled eggs and sauvignon blanc and the caramelized beets and cabernet tell a different story, one of heritage-breed chickens raised on the farm, certified organic vineyards, 150-year-old olive groves, and acres of heirloom fruits and vegetables. That’s the story of \u003ca href=\"http://www.longmeadowranch.com/\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130706\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg\" alt=\"Ted Hall, Laddie Hall, and Chris Hall.\" width=\"800\" height=\"533\" class=\"size-full wp-image-130706\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ted Hall, Laddie Hall, and Chris Hall. \u003ccite>(Long Meadow Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almost 30 years ago, Ted and Laddie Hall entered the wine business with a plan to prove that they could produce world-class vintages using sustainable, organic farming methods. But unlike Napa’s dominant vinters, it wasn’t just wine they were after. According to their son Chris, the Halls wanted to create an “organic, sustainable, integrated farming system that relies on each part of the ranch to contribute to the health of the whole.” It was a pioneering approach they called “full circle farming,” an approach that is unique in its depth and scope among Napa Valley wineries today.\u003c/p>\n\u003cp>The Halls found their first property, a tangled mass of overgrown vegetation, in the Mayacamas Mountains above St. Helena. They set about restoring the neglected estate, father Ted and son Chris exploring the land from the backs of their spotted Appaloosas. “We quickly knew the potential,” says Chris Hall, who is now executive vice president and chief operating officer of Long Meadow Ranch.\u003c/p>\n\u003cp>Even so, there were surprises in store: In 1992, the pair discovered 250 olive trees concealed by masses of Douglas fir and digger pines; three years later, they found a second olive grove. While DNA tests have not been able to identify the variety of olive, the now-restored trees have been dated to 1870, making them the oldest of a handful of historic olive groves in Napa dating back to the end of the 19th century.\u003c/p>\n\u003cfigure id=\"attachment_130707\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg\" alt=\"The historic olive groves at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The historic olive groves at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Long Meadow Ranch also cultivates over 200 varieties of heirloom fruits and vegetables, heritage breeds of laying poultry including Ameraucanas and Black Australorps, honey, several hundred head of Highland cattle, and more on 2,000 acres of land spread out over five properties.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The different areas of the ranch work in tandem—the poultry feast on overripe or damaged fruits and veggies, the bees pollinate the vineyards, the chickens’ manure augments the Ranch’s extensive composting operation, and Haflinger and Norwegian Fjord horses plow the potato fields. Everything produced on the farm is certified organic by the \u003ca href=\"https://www.ccof.org/\">CCOF\u003c/a>; their newest vineyards earned organic certification in 2017 after a multi-year process involving a reduction of resource inputs, the elimination of all pesticides, and a plan to encourage ecological diversity and healthy soil and vines.\u003c/p>\n\u003cp>“We have learned that organic farming methods produce higher quality at lower cost, with real consumer benefits,” says Hall. Heirloom and heritage produce and animals have been chosen for similar reasons. “There’s an agricultural heritage that we’re trying to preserve,” explains harvest manager Charlie McIntosh. “Heritage breeds are heartier, with a genetic resiliency that connects to flavor.”\u003c/p>\n\u003cfigure id=\"attachment_130708\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg\" alt=\"Bourbon Red Turkeys.\" width=\"1080\" height=\"750\" class=\"size-full wp-image-130708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-1020x708.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-960x667.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-520x361.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Red Turkeys. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That genetic resiliency is one of the key scientific principles grounding the farming practices at Long Meadow Ranch; another is water conservation—fundamentally important in this drought-prone region, Hall says. Long Meadow uses both dry farming and deficit irrigation to reduce their water use, resulting in roughly 25-30 gallons per vine per year, compared to an average winegrower’s 100-120 gallons per vine, according to winemaker Stéphane Vivier.\u003c/p>\n\u003cp>Farming at Long Meadow is underpinned by the “systems engineering” perspective Ted Hall acquired while attending Princeton as an electrical engineering student. The farm is “a holistic system with many feedback loops,” he says, in which each piece affects the whole. Some of his ideas about organic, sustainable growing, however, go back much farther.\u003c/p>\n\u003cp>“When I was a child I spent a lot of time with my grandfather [who grew produce for a small grocery store in Pennsylvania] learning to turn a compost pile and making soapy water and nicotine water to use as natural pesticides,” he recalls. As a 4-H member, he raised chickens and Hampshire lambs and sold eggs. Later, as a graduate student at Stanford in the early 1970s, Hall and wife Laddie helped to re-start a defunct community garden. On the side, Hall made wine.\u003c/p>\n\u003cp>Seventeen years later, the Halls took the leap from amateur to professional, purchasing their first Napa property in 1989. Last year, Ted Hall was voted the \u003ca href=\"https://napavalleyregister.com/community/star/news/local/ted-hall-named-grower-of-the-year/article_40e16f1a-22f7-5786-9e02-c96bd8f79914.html\">Napa Valley Grower of the Year by Napa Valley Grapegrowers\u003c/a> for his leadership, his commitment to sustainability, and his community focus.\u003c/p>\n\u003ch2>A Rare Breed of Wine Country Farmer\u003c/h2>\n\u003cp>In the big picture, Napa isn’t strictly monocultural—vegetable, field, and floral crops, as well as livestock and poultry, are raised throughout the county—but all of these products combined make up \u003ca href=\"https://www.countyofnapa.org/DocumentCenter/View/8426/2017-Crop-Report--English\">less than 1 percent\u003c/a> of the region’s gross agricultural value. The rest is generated by fruit and nut crops, especially vineyards and olive groves, which are planted on about 46,000 acres. And although there are more than 30 varieties of grapes cultivated in Napa Valley, there has lately been a significant shift toward cabernet sauvignon, which fetches the second-highest price on the market and now makes up 50 percent of grapes grown in Napa.\u003c/p>\n\u003cfigure id=\"attachment_130709\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg\" alt=\"Vegetables and grapevines growing at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Vegetables and grapevines growing at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not that Napa vintners aren’t planting other crops. According to Korinne Munson, director of communications at \u003ca href=\"https://napavintners.com/\">Napa Valley Vintners\u003c/a>, many winegrowers do plant cover crops like legumes and mustard among their vines, use sheep and goats to remove vegetation, and have vegetable gardens, but, in most cases, these things are done to promote the healthy growth of the vines and for small-scale consumption—most vinters identify themselves and their properties as responsible growers of wine grapes, not diversified farmers producing a wide variety of agricultural products.\u003c/p>\n\u003cp>Those that produce nuts, spices and vegetables on a large, commercial scale are few and far between.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fao.org/agroecology/knowledge/10-elements/diversity/en/\">Many believe\u003c/a> that crop diversification is one of the keys to a robust agricultural future. Not only is it a \u003ca href=\"http://sustainableagriculture.net/blog/ics-diversification-report-iowa/\">cost-effective means of improving agricultural resilience\u003c/a> by decreasing the transmission of pathogens and quelling pest outbreaks, diversification can provide alternate income streams that may help to keep a farmer’s head above water in the event of disease or disaster. Part of the problem for smaller vintners, however, is the market, itself. Whereas Long Meadow generates its own internal economy for selling vegetables, poultry, and olive oil on their Farmstead property and at their restaurant, says Munson, it’s a luxury that most wine grape producers can’t afford.\u003c/p>\n\u003cp>“Long Meadow Ranch is one of the few vinter/growers in the Napa Valley that has diversified their operations so extensively,” says Novi. A small, select group of other highly diversified wine operations similarly depend on a self-generated outlet for selling products beyond wine. Novi points to two other examples: \u003ca href=\"https://hudsonranch.com/\">Hudson Vineyards\u003c/a>, which raises heritage breed pigs and goats, grows vegetables and runs a small grocery called Hudson Greens and Goods; and \u003ca href=\"https://www.cliffamily.com/\">Clif Family\u003c/a>, which produces nuts, olive oil, spices, and produce which are prepared in dishes served out of their Bruschetteria Food Truck at their tasting room.\u003c/p>\n\u003cfigure id=\"attachment_130710\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg\" alt=\"The Farmstead restaurant at Long Meadows Ranch.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-130710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Farmstead restaurant at Long Meadows Ranch. \u003ccite>(Shea Evans Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long Meadow can be “a little bit more of a champion for those diversified products because they’re feeding more people,” says Munson. Despite their larger footprint, the Ranch has stayed true to their original goals of stewardship and sustainability. “The growth has been thoughtful. Our vision has always been, with wine or anything else, to grow the right crop or the right variety in the ideal environment or location or soil or microclimate for what we’re doing,” says Chris Hall.\u003c/p>\n\u003cp>Back at the Farmstead, the fruits of Long Meadow Ranch’s full-circle farming philosophy are on full display. Executive Chef Stephen Barber surveys the farm daily, creating new dishes for the restaurant’s menu as produce comes into season. The general store sells hot sauce made from estate-grown chilis, honey from the Ranch’s bee colony, and Prato Lungo olive oil from the historic olive groves. The on-site farmstand and other nearby farmers’ markets sell Long Meadow’s fresh, organic produce directly to consumers. And there’s the estate-grown wine, which flows generously in the restaurant, at regular outdoor community events, happy hours, and in tastings at the general store.\u003c/p>\n\u003cp>“All the different facets contribute to one another,” says Chris Hall. “We are committed to proving that world-class quality and responsible farming go hand in hand.\u003c/p>\n\u003cp>\u003ci>Update: This article was updated to accurately reflect the organic certification information for Long Meadow Ranch.\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/25/long-meadow-ranch-takes-a-full-circle-approach-to-farming-in-wine-country/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "For nearly 30 years, the Hall family—Ted, Laddie, and son Chris—have pioneered a holistic, ecosystem-focused approach on their diversified farm amidst the sprawling vineyards of Napa, California.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Visitors to \u003ca href=\"https://www.sthelena.com/\">St. Helena\u003c/a>, Napa Valley’s chic epicenter, frequently stop at the \u003ca href=\"http://www.longmeadowranch.com/eat-drink/restaurant\">Farmstead\u003c/a>, a restaurant, cafe, farmstand, and general store known for seasonal, locally grown, and organic fare. To most, it’s a destination restaurant-winery, one of a handful of exceptional Wine Country establishments. But the deviled eggs and sauvignon blanc and the caramelized beets and cabernet tell a different story, one of heritage-breed chickens raised on the farm, certified organic vineyards, 150-year-old olive groves, and acres of heirloom fruits and vegetables. That’s the story of \u003ca href=\"http://www.longmeadowranch.com/\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130706\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg\" alt=\"Ted Hall, Laddie Hall, and Chris Hall.\" width=\"800\" height=\"533\" class=\"size-full wp-image-130706\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-hall-family-photo-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ted Hall, Laddie Hall, and Chris Hall. \u003ccite>(Long Meadow Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almost 30 years ago, Ted and Laddie Hall entered the wine business with a plan to prove that they could produce world-class vintages using sustainable, organic farming methods. But unlike Napa’s dominant vinters, it wasn’t just wine they were after. According to their son Chris, the Halls wanted to create an “organic, sustainable, integrated farming system that relies on each part of the ranch to contribute to the health of the whole.” It was a pioneering approach they called “full circle farming,” an approach that is unique in its depth and scope among Napa Valley wineries today.\u003c/p>\n\u003cp>The Halls found their first property, a tangled mass of overgrown vegetation, in the Mayacamas Mountains above St. Helena. They set about restoring the neglected estate, father Ted and son Chris exploring the land from the backs of their spotted Appaloosas. “We quickly knew the potential,” says Chris Hall, who is now executive vice president and chief operating officer of Long Meadow Ranch.\u003c/p>\n\u003cp>Even so, there were surprises in store: In 1992, the pair discovered 250 olive trees concealed by masses of Douglas fir and digger pines; three years later, they found a second olive grove. While DNA tests have not been able to identify the variety of olive, the now-restored trees have been dated to 1870, making them the oldest of a handful of historic olive groves in Napa dating back to the end of the 19th century.\u003c/p>\n\u003cfigure id=\"attachment_130707\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg\" alt=\"The historic olive groves at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-historic-olive-grove-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The historic olive groves at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Long Meadow Ranch also cultivates over 200 varieties of heirloom fruits and vegetables, heritage breeds of laying poultry including Ameraucanas and Black Australorps, honey, several hundred head of Highland cattle, and more on 2,000 acres of land spread out over five properties.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The different areas of the ranch work in tandem—the poultry feast on overripe or damaged fruits and veggies, the bees pollinate the vineyards, the chickens’ manure augments the Ranch’s extensive composting operation, and Haflinger and Norwegian Fjord horses plow the potato fields. Everything produced on the farm is certified organic by the \u003ca href=\"https://www.ccof.org/\">CCOF\u003c/a>; their newest vineyards earned organic certification in 2017 after a multi-year process involving a reduction of resource inputs, the elimination of all pesticides, and a plan to encourage ecological diversity and healthy soil and vines.\u003c/p>\n\u003cp>“We have learned that organic farming methods produce higher quality at lower cost, with real consumer benefits,” says Hall. Heirloom and heritage produce and animals have been chosen for similar reasons. “There’s an agricultural heritage that we’re trying to preserve,” explains harvest manager Charlie McIntosh. “Heritage breeds are heartier, with a genetic resiliency that connects to flavor.”\u003c/p>\n\u003cfigure id=\"attachment_130708\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg\" alt=\"Bourbon Red Turkeys.\" width=\"1080\" height=\"750\" class=\"size-full wp-image-130708\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-1020x708.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-960x667.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-Bourbon-Red-Turkeys-credit-Shoshi-Parks-520x361.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Bourbon Red Turkeys. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That genetic resiliency is one of the key scientific principles grounding the farming practices at Long Meadow Ranch; another is water conservation—fundamentally important in this drought-prone region, Hall says. Long Meadow uses both dry farming and deficit irrigation to reduce their water use, resulting in roughly 25-30 gallons per vine per year, compared to an average winegrower’s 100-120 gallons per vine, according to winemaker Stéphane Vivier.\u003c/p>\n\u003cp>Farming at Long Meadow is underpinned by the “systems engineering” perspective Ted Hall acquired while attending Princeton as an electrical engineering student. The farm is “a holistic system with many feedback loops,” he says, in which each piece affects the whole. Some of his ideas about organic, sustainable growing, however, go back much farther.\u003c/p>\n\u003cp>“When I was a child I spent a lot of time with my grandfather [who grew produce for a small grocery store in Pennsylvania] learning to turn a compost pile and making soapy water and nicotine water to use as natural pesticides,” he recalls. As a 4-H member, he raised chickens and Hampshire lambs and sold eggs. Later, as a graduate student at Stanford in the early 1970s, Hall and wife Laddie helped to re-start a defunct community garden. On the side, Hall made wine.\u003c/p>\n\u003cp>Seventeen years later, the Halls took the leap from amateur to professional, purchasing their first Napa property in 1989. Last year, Ted Hall was voted the \u003ca href=\"https://napavalleyregister.com/community/star/news/local/ted-hall-named-grower-of-the-year/article_40e16f1a-22f7-5786-9e02-c96bd8f79914.html\">Napa Valley Grower of the Year by Napa Valley Grapegrowers\u003c/a> for his leadership, his commitment to sustainability, and his community focus.\u003c/p>\n\u003ch2>A Rare Breed of Wine Country Farmer\u003c/h2>\n\u003cp>In the big picture, Napa isn’t strictly monocultural—vegetable, field, and floral crops, as well as livestock and poultry, are raised throughout the county—but all of these products combined make up \u003ca href=\"https://www.countyofnapa.org/DocumentCenter/View/8426/2017-Crop-Report--English\">less than 1 percent\u003c/a> of the region’s gross agricultural value. The rest is generated by fruit and nut crops, especially vineyards and olive groves, which are planted on about 46,000 acres. And although there are more than 30 varieties of grapes cultivated in Napa Valley, there has lately been a significant shift toward cabernet sauvignon, which fetches the second-highest price on the market and now makes up 50 percent of grapes grown in Napa.\u003c/p>\n\u003cfigure id=\"attachment_130709\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg\" alt=\"Vegetables and grapevines growing at Long Meadow Ranch.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-130709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-napa-valley-veggies-and-vines-credit-Shoshi-Parks-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Vegetables and grapevines growing at Long Meadow Ranch. \u003ccite>(Shoshi Parks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not that Napa vintners aren’t planting other crops. According to Korinne Munson, director of communications at \u003ca href=\"https://napavintners.com/\">Napa Valley Vintners\u003c/a>, many winegrowers do plant cover crops like legumes and mustard among their vines, use sheep and goats to remove vegetation, and have vegetable gardens, but, in most cases, these things are done to promote the healthy growth of the vines and for small-scale consumption—most vinters identify themselves and their properties as responsible growers of wine grapes, not diversified farmers producing a wide variety of agricultural products.\u003c/p>\n\u003cp>Those that produce nuts, spices and vegetables on a large, commercial scale are few and far between.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fao.org/agroecology/knowledge/10-elements/diversity/en/\">Many believe\u003c/a> that crop diversification is one of the keys to a robust agricultural future. Not only is it a \u003ca href=\"http://sustainableagriculture.net/blog/ics-diversification-report-iowa/\">cost-effective means of improving agricultural resilience\u003c/a> by decreasing the transmission of pathogens and quelling pest outbreaks, diversification can provide alternate income streams that may help to keep a farmer’s head above water in the event of disease or disaster. Part of the problem for smaller vintners, however, is the market, itself. Whereas Long Meadow generates its own internal economy for selling vegetables, poultry, and olive oil on their Farmstead property and at their restaurant, says Munson, it’s a luxury that most wine grape producers can’t afford.\u003c/p>\n\u003cp>“Long Meadow Ranch is one of the few vinter/growers in the Napa Valley that has diversified their operations so extensively,” says Novi. A small, select group of other highly diversified wine operations similarly depend on a self-generated outlet for selling products beyond wine. Novi points to two other examples: \u003ca href=\"https://hudsonranch.com/\">Hudson Vineyards\u003c/a>, which raises heritage breed pigs and goats, grows vegetables and runs a small grocery called Hudson Greens and Goods; and \u003ca href=\"https://www.cliffamily.com/\">Clif Family\u003c/a>, which produces nuts, olive oil, spices, and produce which are prepared in dishes served out of their Bruschetteria Food Truck at their tasting room.\u003c/p>\n\u003cfigure id=\"attachment_130710\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg\" alt=\"The Farmstead restaurant at Long Meadows Ranch.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-130710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/180925-long-meadow-ranch-farmstead-interior-napa-valley-credit-shea-evans-photography-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Farmstead restaurant at Long Meadows Ranch. \u003ccite>(Shea Evans Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long Meadow can be “a little bit more of a champion for those diversified products because they’re feeding more people,” says Munson. Despite their larger footprint, the Ranch has stayed true to their original goals of stewardship and sustainability. “The growth has been thoughtful. Our vision has always been, with wine or anything else, to grow the right crop or the right variety in the ideal environment or location or soil or microclimate for what we’re doing,” says Chris Hall.\u003c/p>\n\u003cp>Back at the Farmstead, the fruits of Long Meadow Ranch’s full-circle farming philosophy are on full display. Executive Chef Stephen Barber surveys the farm daily, creating new dishes for the restaurant’s menu as produce comes into season. The general store sells hot sauce made from estate-grown chilis, honey from the Ranch’s bee colony, and Prato Lungo olive oil from the historic olive groves. The on-site farmstand and other nearby farmers’ markets sell Long Meadow’s fresh, organic produce directly to consumers. And there’s the estate-grown wine, which flows generously in the restaurant, at regular outdoor community events, happy hours, and in tastings at the general store.\u003c/p>\n\u003cp>“All the different facets contribute to one another,” says Chris Hall. “We are committed to proving that world-class quality and responsible farming go hand in hand.\u003c/p>\n\u003cp>\u003ci>Update: This article was updated to accurately reflect the organic certification information for Long Meadow Ranch.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://civileats.com/2018/09/25/long-meadow-ranch-takes-a-full-circle-approach-to-farming-in-wine-country/\">Civil Eats\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bay Area Places To Fall Into Autumn",
"title": "5 Bay Area Places To Fall Into Autumn",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='arts_13864717' label='More Fun in the Fall']\u003c/p>\n\u003cp>\u003ci>Looking for fall activities for families in the Bay Area? Read on for apple pies, pumpkin patches and, yes, Hogwarts-esque steam engines.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: left\">\u003cspan style=\"font-weight: 400\">While most people revere summer as the season of exploration, it’s really autumn that beckons poetic discovery. Those crisp mornings are perfect for a walk with the sound of crunching leaves under your feet. It’s time for pumpkins, apples, cider and leaves in a 1970s pantone palette. If you’re not lucky enough to have grown up near the Northern California foothills like I did—where we would make annual trips to Apple Hill, the land of stands, shacks and orchards dedicated to everything apple—then you can create your own little piece of fall bliss within an hour from San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This list includes apple orchards, places to get freshly made pies, chestnut groves, a steam engine that rides through old growth Redwood forests all the way to the Santa Cruz Boardwalk and a pumpkin patch in your San Francisco backyard. Visit any of these five locations (or visit them all) for a chance to fall into autumn.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://skylinechestnuts.com/\" target=\"_blank\" rel=\"noopener\">Skyline Chestnuts\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/22322+Skyline+Blvd,+La+Honda,+CA+94020/@37.2963064,-122.1679532,17z/data=!3m1!4b1!4m5!3m4!1s0x808fb20d1a61d34b:0xc6434cf40a681a41!8m2!3d37.2963022!4d-122.1657592?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">22322 Skyline Blvd\u003c/a>\u003cbr>\nLa Honda, California\u003cbr>\n94020\u003c/p>\n\u003cfigure id=\"attachment_130380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chesnuts-e1537304769607.jpg\" alt=\"The chestnut trees at Skyline\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130380\">\u003cfigcaption class=\"wp-caption-text\">The chestnut trees at Skyline \u003ccite>(Skyline Chestnuts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you follow them on Facebook, daily updates by third generation farmer Hans Johsens start popping up in October, alerting newcomers and regulars that it’s almost chestnut season at Skyline Chestnuts in La Honda. And you better make sure you’re paying attention because, as I’ve learned over the years, the chestnut season is short. By mid-November, it’s a wrap.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Skyline Chestnut’s 120 pesticide-free heritage trees are rumored to have been planted by one of the Spanish settlers that occupied this area shortly after it was “acquired by United States in 1847.” Taken over by the Midpeninsula Regional Open Space District in the 1980s, the orchard saw several years of neglect when it became infeasible for the district to maintain the space.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although the Johsens had no previous experience with chestnut farming, they took the orchard into their care in 2004 as a seasonal-only operation. But, the Johsens quickly realized the land needed much more attention than what they could give seasonally, and they have been restoring it to its rightful glory ever since. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Trek through their marked pathways amongst shaded canopies and the quintessential smell of autumn as you stalk shiny brown globes of chestnuts that lie on the ground. Or, if you’re lucky, you can spot some chestnuts still in their spiked armor and use the heavy gloves the Johsens provide to pry the nuts free. Get there early in the morning and you might be able to catch the idyllic orchard shrouded in some peaceful coastal fog.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.roaringcamp.com/\" target=\"_blank\" rel=\"noopener\">Roaring Camp Railroads\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/5401+Graham+Hill+Rd,+Felton,+CA+95018/@37.0422075,-122.0647732,17z/data=!3m1!4b1!4m5!3m4!1s0x808e46ca2e57ca87:0xef7ca6232480413a!8m2!3d37.0422032!4d-122.0625792?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">5401 Graham Hill Rd, \u003c/span>\u003c/a>\u003cbr>\nFelton, CA\u003cbr>\n95018\u003c/p>\n\u003cfigure id=\"attachment_130496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg\" alt=\"Steam engine cutting through redwood forest\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steam engine cutting through redwood forest \u003ccite>(Roaring Camp Railroads)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although this land was settled in the 1830s, for the last 55 years, Roaring Camp has been a staple visit in Felton, CA in the middle of the Santa Cruz mountains. The founder F. Norman Clark passed away in 1985, with his wife Georgianna (who took over as President of Operations) passing away in 2016, but their daughter Melani Clark is continuing on with her parent’s legacy and still serving as CEO of Roaring Camp just as she was back in 2012 when \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qAa0k_vrlYM\">\u003cspan style=\"font-weight: 400\">KQED Food\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> had a chance to catch up with her. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The railroad operates every day except Christmas, and has a series of seasonal activities to keep the kids short attention span for longer than you’ve seen in a while. There’s a series of Hogwarts-esque steam engines that take you to various parts of Santa Cruz Redwoods. Their Santa Cruz Beach Train goes through Henry Cowell Redwoods State Park all the way to the Santa Cruz Boardwalk, on a route that used to carry lumber in 1875. Or, take the 1 hour round trip ride to Bear Mountain as you stay shaded under the canopy of our mighty “big trees” and autumn foliage. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They also have face painting, pumpkin patchin, gold panning (sifting through sand to find nuggets of gold) and barbecue. In October they have several events such as their Brewgrass festival, where local breweries and bluegrass meet, and their Harvest Fair where you can make your own scarecrow. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://appleadayranch.com/\" target=\"_blank\" rel=\"noopener\">Apple-A-Day Ratzlaff Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/13128+Occidental+Rd,+Sebastopol,+CA+95472/@38.4045552,-122.925367,17z/data=!3m1!4b1!4m5!3m4!1s0x80842518ef29af61:0x7a9f24aeb6376223!8m2!3d38.404551!4d-122.923173?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">13128 Occidental Rd, \u003c/span>\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_130383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/16251932_1396418283743099_7369102775604952252_o-1-e1537304851140.jpg\" alt=\"The Ratzlaff orchard\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130383\">\u003cfigcaption class=\"wp-caption-text\">The Ratzlaff orchard \u003ccite>(Ratzlaff Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There is little known about this humble \u003c/span>\u003cspan style=\"font-weight: 400\">third generation family ran ranch in Sebastopol, overseen by Ken Ratzlaff since he took the reins from his father in the late 1960s. A testament to Ken himself, who is soft-spoken and seemed destined to be an apple grower. \u003c/span>\u003cspan style=\"font-weight: 400\">Ken’s grandfather purchased the land around 1924 and always intended it for apples and berries.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Ratzlaff ranch has over 25 acres of land specializing in Gravensteins, Golden Delicious and Rome apples, and for the last 25 years has brought a league of cult followers that \u003c/span>\u003cspan style=\"font-weight: 400\">swear by their \u003c/span>\u003cspan style=\"font-weight: 400\">Apple-A-Day apple cider. The apples are taken at their peak ripeness and cold pressed into a cider containing no added sugars or preservatives, and that sweet liquid amber tastes like melted apples. The apple pulp from the pressing process is then used as compost for the orchard. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you want to apple pick with minimal human contact, this is your go-to, but, their u-pick is only available in September and October. Grab a bag near the honor system shed and head out to the orchard, and you can also bring a picnic and sit under the shade. On your way back, \u003c/span>\u003cspan style=\"font-weight: 400\">purchase some apple bread or apple cider in the small cooler. \u003c/span>\u003cspan style=\"font-weight: 400\">This is a no-frills u-pick apple orchard where they don’t have mazes, trampolines, pony rides, bouncy houses, or \u003c/span>\u003cspan style=\"font-weight: 400\">kettle corn. It’s all about the apples, baby. \u003c/span>\u003cspan style=\"font-weight: 400\">Bring cash. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.gizdich-ranch.com/\" target=\"_blank\" rel=\"noopener\">Gizdich Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/55+Peckham+Rd,+Watsonville,+CA+95076/@36.947399,-121.7153051,17z/data=!3m1!4b1!4m5!3m4!1s0x808e1c875b434205:0x801a0e0658c78b74!8m2!3d36.9473947!4d-121.7131111?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">55 Peckham Rd, \u003c/span>\u003c/a>\u003cbr>\nWatsonville, CA\u003cbr>\n95076\u003c/p>\n\u003cfigure id=\"attachment_130384\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-12.16.57-PM.jpg\" alt=\"The 4-pound apple pie at Gizdich Pie Shop\" width=\"1000\" height=\"666\" class=\"size-full wp-image-130384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-520x346.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The 4-pound apple pie at Gizdich Pie Shop \u003ccite>(Connie Tcheng via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can spend an entire day at this fourth generation family-owned and operated farm in Watsonville. “Originally purchased by Vincent John Gizdich, a Croatian Immigrant, in 1937,” this 60-acre ranch is overseen by Noah Gizdich and relies on their combination of commercial cropping (selling to nearby Martinelli’s) and u-pick. Gizdich sells 17 varieties of apples — specializing in the Newtown Pippin, an heirloom variety known for tart crisp flavor that’s great for cooking — and six varieties of berries, including Olallieberries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opening in September for their u-pick season, you can wander and pick to your heart’s content at the rate of $2 per pound. Take a bite of those same orchard apples in Nita Gizdich’s baseball sized homemade apple dumplings drowning in a caramel-esque sauce. Or, a heaping slice of their fresh Dutch apple pie with a crumbly streusel topping, a la mode. The tender crust and juicy filling starts to co-mingle with the slightly melted ice cream, so your bites become a perfect spoon of creamy, sweet, saucy, crusty and tart. Don’t forget to nab one of their frozen pies for the road so your friends won’t be jealous. All the pies are baked on-site. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And don’t worry if you forgot the snacks at home, they have an on-site deli that sells picnic box lunches with filling sandwiches. Wash it down with their perfectly sweet and tart fresh pressed apple juice. You can also pre-order your four-pound apple Thanksgiving pies here, they sell around 6,000 pies during this time of year. This place is a true testament to the wondrous world of agricultural adaptation, and according to Nita Gizdich, they “just listen to our customers.”\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.clancystrees.com/\" target=\"_blank\" rel=\"noopener\">Clancy’s Pumpkin Patch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1620+7th+Ave,+San+Francisco,+CA+94122/@37.7582678,-122.4657214,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7df601281109:0xb5d892b408691dfb!8m2!3d37.7582636!4d-122.4635274?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">1620 7th Ave, \u003c/span>\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94122\u003c/p>\n\u003cfigure id=\"attachment_130385\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg\" alt=\"Pumpkins at Clancy’s Pumpkin Patch\" width=\"1000\" height=\"664\" class=\"size-full wp-image-130385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkins at Clancy’s Pumpkin Patch \u003ccite>(Jessica R via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sure, you could pet calfs, learn to milk a cow, wander in a hay maze, and be in massive open land while picking your own pumpkin from the vines at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/the-great-peter-pumpkin-patch-petaluma\">\u003cspan style=\"font-weight: 400\">The Great Peter Pumpkin Patch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Petaluma. But, some of us don’t have cars to get there. \u003c/span>\u003cspan style=\"font-weight: 400\">For those who don’t have the luxury of a owning or being able to rent a car, but want to partake in the autumnal merriment, look no further than the Inner Sunset neighborhood of San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three generations deep into doing business with San Francisco residents, Clancy’s started selling Christmas Trees in 1949. 30 years later on the same lot, they started selling pumpkins and gourds of all sizes and varieties for decoration and for baking. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Wander this one acre lot seven days a week in the month of October from 9:00AM to 9:00PM. Watch out for possible live turkeys, bring your little ones and your well-mannered four legged friends, and you could maybe even hitch a ride on a tractor-pulled hayride. And you never have to cross the bridge.\u003c/span>\u003c/p>\n\n",
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"excerpt": "No matter if you’re the type that likes to hike them thar hills, if you only want to walk a few feet to pick some apples, or even if you just want to ride along for the eats...we got you covered in this list of five places to fall into autumn.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Looking for fall activities for families in the Bay Area? Read on for apple pies, pumpkin patches and, yes, Hogwarts-esque steam engines.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: left\">\u003cspan style=\"font-weight: 400\">While most people revere summer as the season of exploration, it’s really autumn that beckons poetic discovery. Those crisp mornings are perfect for a walk with the sound of crunching leaves under your feet. It’s time for pumpkins, apples, cider and leaves in a 1970s pantone palette. If you’re not lucky enough to have grown up near the Northern California foothills like I did—where we would make annual trips to Apple Hill, the land of stands, shacks and orchards dedicated to everything apple—then you can create your own little piece of fall bliss within an hour from San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This list includes apple orchards, places to get freshly made pies, chestnut groves, a steam engine that rides through old growth Redwood forests all the way to the Santa Cruz Boardwalk and a pumpkin patch in your San Francisco backyard. Visit any of these five locations (or visit them all) for a chance to fall into autumn.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://skylinechestnuts.com/\" target=\"_blank\" rel=\"noopener\">Skyline Chestnuts\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/22322+Skyline+Blvd,+La+Honda,+CA+94020/@37.2963064,-122.1679532,17z/data=!3m1!4b1!4m5!3m4!1s0x808fb20d1a61d34b:0xc6434cf40a681a41!8m2!3d37.2963022!4d-122.1657592?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">22322 Skyline Blvd\u003c/a>\u003cbr>\nLa Honda, California\u003cbr>\n94020\u003c/p>\n\u003cfigure id=\"attachment_130380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chesnuts-e1537304769607.jpg\" alt=\"The chestnut trees at Skyline\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130380\">\u003cfigcaption class=\"wp-caption-text\">The chestnut trees at Skyline \u003ccite>(Skyline Chestnuts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you follow them on Facebook, daily updates by third generation farmer Hans Johsens start popping up in October, alerting newcomers and regulars that it’s almost chestnut season at Skyline Chestnuts in La Honda. And you better make sure you’re paying attention because, as I’ve learned over the years, the chestnut season is short. By mid-November, it’s a wrap.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Skyline Chestnut’s 120 pesticide-free heritage trees are rumored to have been planted by one of the Spanish settlers that occupied this area shortly after it was “acquired by United States in 1847.” Taken over by the Midpeninsula Regional Open Space District in the 1980s, the orchard saw several years of neglect when it became infeasible for the district to maintain the space.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although the Johsens had no previous experience with chestnut farming, they took the orchard into their care in 2004 as a seasonal-only operation. But, the Johsens quickly realized the land needed much more attention than what they could give seasonally, and they have been restoring it to its rightful glory ever since. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Trek through their marked pathways amongst shaded canopies and the quintessential smell of autumn as you stalk shiny brown globes of chestnuts that lie on the ground. Or, if you’re lucky, you can spot some chestnuts still in their spiked armor and use the heavy gloves the Johsens provide to pry the nuts free. Get there early in the morning and you might be able to catch the idyllic orchard shrouded in some peaceful coastal fog.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.roaringcamp.com/\" target=\"_blank\" rel=\"noopener\">Roaring Camp Railroads\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/5401+Graham+Hill+Rd,+Felton,+CA+95018/@37.0422075,-122.0647732,17z/data=!3m1!4b1!4m5!3m4!1s0x808e46ca2e57ca87:0xef7ca6232480413a!8m2!3d37.0422032!4d-122.0625792?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">5401 Graham Hill Rd, \u003c/span>\u003c/a>\u003cbr>\nFelton, CA\u003cbr>\n95018\u003c/p>\n\u003cfigure id=\"attachment_130496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg\" alt=\"Steam engine cutting through redwood forest\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/RCR_SteamTrain-5-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steam engine cutting through redwood forest \u003ccite>(Roaring Camp Railroads)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although this land was settled in the 1830s, for the last 55 years, Roaring Camp has been a staple visit in Felton, CA in the middle of the Santa Cruz mountains. The founder F. Norman Clark passed away in 1985, with his wife Georgianna (who took over as President of Operations) passing away in 2016, but their daughter Melani Clark is continuing on with her parent’s legacy and still serving as CEO of Roaring Camp just as she was back in 2012 when \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=qAa0k_vrlYM\">\u003cspan style=\"font-weight: 400\">KQED Food\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> had a chance to catch up with her. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The railroad operates every day except Christmas, and has a series of seasonal activities to keep the kids short attention span for longer than you’ve seen in a while. There’s a series of Hogwarts-esque steam engines that take you to various parts of Santa Cruz Redwoods. Their Santa Cruz Beach Train goes through Henry Cowell Redwoods State Park all the way to the Santa Cruz Boardwalk, on a route that used to carry lumber in 1875. Or, take the 1 hour round trip ride to Bear Mountain as you stay shaded under the canopy of our mighty “big trees” and autumn foliage. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">They also have face painting, pumpkin patchin, gold panning (sifting through sand to find nuggets of gold) and barbecue. In October they have several events such as their Brewgrass festival, where local breweries and bluegrass meet, and their Harvest Fair where you can make your own scarecrow. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://appleadayranch.com/\" target=\"_blank\" rel=\"noopener\">Apple-A-Day Ratzlaff Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/13128+Occidental+Rd,+Sebastopol,+CA+95472/@38.4045552,-122.925367,17z/data=!3m1!4b1!4m5!3m4!1s0x80842518ef29af61:0x7a9f24aeb6376223!8m2!3d38.404551!4d-122.923173?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">13128 Occidental Rd, \u003c/span>\u003c/a>\u003cbr>\nSebastopol, CA\u003cbr>\n95472\u003c/p>\n\u003cfigure id=\"attachment_130383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/16251932_1396418283743099_7369102775604952252_o-1-e1537304851140.jpg\" alt=\"The Ratzlaff orchard\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130383\">\u003cfigcaption class=\"wp-caption-text\">The Ratzlaff orchard \u003ccite>(Ratzlaff Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There is little known about this humble \u003c/span>\u003cspan style=\"font-weight: 400\">third generation family ran ranch in Sebastopol, overseen by Ken Ratzlaff since he took the reins from his father in the late 1960s. A testament to Ken himself, who is soft-spoken and seemed destined to be an apple grower. \u003c/span>\u003cspan style=\"font-weight: 400\">Ken’s grandfather purchased the land around 1924 and always intended it for apples and berries.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Ratzlaff ranch has over 25 acres of land specializing in Gravensteins, Golden Delicious and Rome apples, and for the last 25 years has brought a league of cult followers that \u003c/span>\u003cspan style=\"font-weight: 400\">swear by their \u003c/span>\u003cspan style=\"font-weight: 400\">Apple-A-Day apple cider. The apples are taken at their peak ripeness and cold pressed into a cider containing no added sugars or preservatives, and that sweet liquid amber tastes like melted apples. The apple pulp from the pressing process is then used as compost for the orchard. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you want to apple pick with minimal human contact, this is your go-to, but, their u-pick is only available in September and October. Grab a bag near the honor system shed and head out to the orchard, and you can also bring a picnic and sit under the shade. On your way back, \u003c/span>\u003cspan style=\"font-weight: 400\">purchase some apple bread or apple cider in the small cooler. \u003c/span>\u003cspan style=\"font-weight: 400\">This is a no-frills u-pick apple orchard where they don’t have mazes, trampolines, pony rides, bouncy houses, or \u003c/span>\u003cspan style=\"font-weight: 400\">kettle corn. It’s all about the apples, baby. \u003c/span>\u003cspan style=\"font-weight: 400\">Bring cash. \u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.gizdich-ranch.com/\" target=\"_blank\" rel=\"noopener\">Gizdich Ranch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/55+Peckham+Rd,+Watsonville,+CA+95076/@36.947399,-121.7153051,17z/data=!3m1!4b1!4m5!3m4!1s0x808e1c875b434205:0x801a0e0658c78b74!8m2!3d36.9473947!4d-121.7131111?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">55 Peckham Rd, \u003c/span>\u003c/a>\u003cbr>\nWatsonville, CA\u003cbr>\n95076\u003c/p>\n\u003cfigure id=\"attachment_130384\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-12.16.57-PM.jpg\" alt=\"The 4-pound apple pie at Gizdich Pie Shop\" width=\"1000\" height=\"666\" class=\"size-full wp-image-130384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-12.16.57-PM-520x346.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The 4-pound apple pie at Gizdich Pie Shop \u003ccite>(Connie Tcheng via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">You can spend an entire day at this fourth generation family-owned and operated farm in Watsonville. “Originally purchased by Vincent John Gizdich, a Croatian Immigrant, in 1937,” this 60-acre ranch is overseen by Noah Gizdich and relies on their combination of commercial cropping (selling to nearby Martinelli’s) and u-pick. Gizdich sells 17 varieties of apples — specializing in the Newtown Pippin, an heirloom variety known for tart crisp flavor that’s great for cooking — and six varieties of berries, including Olallieberries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Opening in September for their u-pick season, you can wander and pick to your heart’s content at the rate of $2 per pound. Take a bite of those same orchard apples in Nita Gizdich’s baseball sized homemade apple dumplings drowning in a caramel-esque sauce. Or, a heaping slice of their fresh Dutch apple pie with a crumbly streusel topping, a la mode. The tender crust and juicy filling starts to co-mingle with the slightly melted ice cream, so your bites become a perfect spoon of creamy, sweet, saucy, crusty and tart. Don’t forget to nab one of their frozen pies for the road so your friends won’t be jealous. All the pies are baked on-site. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And don’t worry if you forgot the snacks at home, they have an on-site deli that sells picnic box lunches with filling sandwiches. Wash it down with their perfectly sweet and tart fresh pressed apple juice. You can also pre-order your four-pound apple Thanksgiving pies here, they sell around 6,000 pies during this time of year. This place is a true testament to the wondrous world of agricultural adaptation, and according to Nita Gizdich, they “just listen to our customers.”\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.clancystrees.com/\" target=\"_blank\" rel=\"noopener\">Clancy’s Pumpkin Patch\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1620+7th+Ave,+San+Francisco,+CA+94122/@37.7582678,-122.4657214,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7df601281109:0xb5d892b408691dfb!8m2!3d37.7582636!4d-122.4635274?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">1620 7th Ave, \u003c/span>\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94122\u003c/p>\n\u003cfigure id=\"attachment_130385\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg\" alt=\"Pumpkins at Clancy’s Pumpkin Patch\" width=\"1000\" height=\"664\" class=\"size-full wp-image-130385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-3-12.16.57-PM-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pumpkins at Clancy’s Pumpkin Patch \u003ccite>(Jessica R via Yelp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sure, you could pet calfs, learn to milk a cow, wander in a hay maze, and be in massive open land while picking your own pumpkin from the vines at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/the-great-peter-pumpkin-patch-petaluma\">\u003cspan style=\"font-weight: 400\">The Great Peter Pumpkin Patch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Petaluma. But, some of us don’t have cars to get there. \u003c/span>\u003cspan style=\"font-weight: 400\">For those who don’t have the luxury of a owning or being able to rent a car, but want to partake in the autumnal merriment, look no further than the Inner Sunset neighborhood of San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three generations deep into doing business with San Francisco residents, Clancy’s started selling Christmas Trees in 1949. 30 years later on the same lot, they started selling pumpkins and gourds of all sizes and varieties for decoration and for baking. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Wander this one acre lot seven days a week in the month of October from 9:00AM to 9:00PM. Watch out for possible live turkeys, bring your little ones and your well-mannered four legged friends, and you could maybe even hitch a ride on a tractor-pulled hayride. And you never have to cross the bridge.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Father-Son Duo Turns Ruined Grapes Into Tasty Aid For Napa Fire Victims",
"title": "Father-Son Duo Turns Ruined Grapes Into Tasty Aid For Napa Fire Victims",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Coverage of the fires raging through California this summer is hard for anyone to watch, but it's especially difficult for the Cates family.\u003c/p>\n\u003cp>\"My wife can't even watch the news — it singes us to the core,\" says Chris Cates, a retired cardiologist whose family-owned Segassia Vineyard in Napa Valley, Calif., known for its rich cabernet, was ravaged by fires about this time last year.\u003c/p>\n\u003cp>His son, Andrew Cates, who operates Segassia and lives on the property, lost his home in the blaze. Fortunately, he was away at the time. While not all of the vines were lost, it will be 10 to 15 years before the vineyard is back to producing what it was before, says Chris Cates. The area around the vineyard, located on Mount Veeder, will never be the same — 1,500 redwoods burned.\u003c/p>\n\u003cp>Memories of that time are still painful for the Cates family to discuss. The October 2017 Tubbs fire in Napa and Sonoma counties claimed nearly 37,000 acres, 5,636 structures and 22 lives, making it the \u003ca href=\"http://www.fire.ca.gov/communications/downloads/fact_sheets/Top20_Destruction.pdf\">most destructive wildfire in California history\u003c/a>. While many vineyard owners were in shock over the devastating losses, this father-son team set out to make the best of the tragedy.\u003c/p>\n\u003cp>\"We said, 'What can we do in this situation?' We could lick our wounds, or we could get active and try to do something good,\" says Chris Cates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, they looked at what remained of Segassia. While the fires burned multiple structures on their property and melted all the irrigation equipment (\"microwaved it from the inside out,\" says Chris Cates), only about 40 percent of the vines were actually burnt. The grapes could not be used for winemaking because of \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/13/570188980/winemakers-worry-wildfires-will-leave-whiff-of-ashtray-in-their-wine\">smoke taint\u003c/a>, but they weren't entirely un-harvestable.\u003c/p>\n\u003cp>Smoke taint only becomes a problem after fermentation, Andrew Cates says, when it can give wine a campfire-like flavor. Instead, they decided to test the grapes to see how they would taste as raisins.\u003c/p>\n\u003cp>A few years ago, the Cateses developed a patented process for turning wine grapes into raisins in an effort to reduce food waste. (About 5 percent of grapes are left behind on the vine each year and go to waste, says Andrew Cates.) The result was a crunchy, antioxidant-packed snack they called \u003ca href=\"https://rayzyn.com/\">RayZyns\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130544\" class=\"wp-caption aligncenter\" style=\"max-width: 1507px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg\" alt=\"These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away.\" width=\"1507\" height=\"2010\" class=\"size-full wp-image-130544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg 1507w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-520x694.jpg 520w\" sizes=\"(max-width: 1507px) 100vw, 1507px\">\u003cfigcaption class=\"wp-caption-text\">These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away. \u003ccite>(Andrew Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They decided to try their method with the smoke-tainted grapes. When dehydrated into RayZyns, the smoke-tainted cabernet grapes tasted fine — quite good, in fact, with no smoky notes — and contained the antioxidants of a glass of wine, but in concentrated, edible form.\u003c/p>\n\u003cp>\"Even though the smoke taint was there, we knew [RayZyns] would be a perfect product to utilize instead of throwing all these grapes away, which was what most people were going to do,\" says Andrew Cates.\u003c/p>\n\u003cp>Once word got out, many more vineyards wanted to donate their fruit to the raisin-making project. But even with the overwhelming response, finding labor, getting permits to enter burn areas and navigating the chaos in Napa Valley (including no water on many properties) proved challenging. Finances also became an issue, as the Cateses paid out of pocket for everything because they had to process the grapes immediately.\u003c/p>\n\u003cp>\"When you're picking grapes, it's a full-court press. You have to do it as fast as possible, usually in the heat of the day, and keep them cool before they start fermenting,\" explains Andrew Cates.\u003c/p>\n\u003cp>They called Steve Klein of Buena Tierra Vineyard Management, who was able to mobilize crews and, starting with Segassia, went from vineyard to vineyard, harvesting around 100 tons of fruit in November 2017. For a visual, imagine a football field covered with 200 to 300 Jacuzzis filled with grapes, says \u003cstrong>Chris \u003c/strong>Cates. \u003c/p>\n\u003cp>Early in 2018, they launched \u003ca href=\"https://rayzyn.com/products/4-5oz-rescue-rayzyn-two-pack-dark-chocolate-covered-cabnernayzyn\">Rescue RayZyns\u003c/a>, offering both regular and dark chocolate-coated varieties of the nonalcoholic seeded wine raisin. One dollar from every online purchase is split between the \u003ca href=\"https://www.napavalleycf.org/napa-valley-community-disaster-relief-fund/\">Napa Valley Community Disaster Relief Fund\u003c/a> and the \u003ca href=\"https://www.foodrecoverynetwork.org/\">Food Recovery Network\u003c/a>, an organization devoted to fighting food waste.\u003c/p>\n\u003cp>As for this year's crops that may have been damaged by smoke taint, \"we are poised to react,\" says Andrew Cates. \"It's more work for us, but it's important.\" \u003c/p>\n\u003cp>The amount of smoke taint on grapes around Mendocino County, where fires are currently the worst, is yet to be determined. If people in that area want to donate their grapes to the Rescue RayZyn project, they'll be able to do so, Andrew Cates says.\u003c/p>\n\u003cfigure id=\"attachment_130545\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg\" alt=\"The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins.\" width=\"200\" height=\"352\" class=\"size-full wp-image-130545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9-160x282.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins. \u003ccite>(pialhovik/Getty Images/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Andrew and Chris Cates are aware that critics might be skeptical of a company going into an area of devastation to make the best of a bad situation — but also turn a profit. Yet it doesn't deter them.\u003c/p>\n\u003cp>\"Almost anybody who does good in time of a disaster will always face that question of motive,\" says Chris Cates. \"We've been through it ourselves; we lost everything. It's not like we were outsiders and said, 'There's a way to come in here and snipe something out of this.' \"\u003c/p>\n\u003cp>The next step for the Cateses is to take their efforts to a grander level by working with government agencies to aid in other disasters. RayZyns have a long shelf life (two to four years) and don't require refrigeration, so they have a lot of potential as a disaster food, says Andrew Cates. They reached out to the Federal Emergency Management Agency last year during recovery efforts after Hurricane Maria hit Puerto Rico, but were unable to help due to time constraints.\u003c/p>\n\u003cp>For now, the Cateses sell Rescue RayZyns online and in wine shops around the country; their regular RayZyns are sold at Costco and handed out to passengers on several airlines. But father and son say they measure success not in profit, but in the impact they've been able to make on their community and in advancing the way people think about food waste.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"If you think about things in the midst of hardship, you can do a lot of good,\" says Chris Cates, \"but you have to think about them in a different way.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Father-Son+Duo+Turns+Ruined+Grapes+Into+Tasty+Aid+For+Napa+Fire+Victims&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "The Cates family has been turning excess wine grapes into raisins as a way to reduce food waste. Since last year's devastating fires in California's wine-growing region, they've expanded.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coverage of the fires raging through California this summer is hard for anyone to watch, but it's especially difficult for the Cates family.\u003c/p>\n\u003cp>\"My wife can't even watch the news — it singes us to the core,\" says Chris Cates, a retired cardiologist whose family-owned Segassia Vineyard in Napa Valley, Calif., known for its rich cabernet, was ravaged by fires about this time last year.\u003c/p>\n\u003cp>His son, Andrew Cates, who operates Segassia and lives on the property, lost his home in the blaze. Fortunately, he was away at the time. While not all of the vines were lost, it will be 10 to 15 years before the vineyard is back to producing what it was before, says Chris Cates. The area around the vineyard, located on Mount Veeder, will never be the same — 1,500 redwoods burned.\u003c/p>\n\u003cp>Memories of that time are still painful for the Cates family to discuss. The October 2017 Tubbs fire in Napa and Sonoma counties claimed nearly 37,000 acres, 5,636 structures and 22 lives, making it the \u003ca href=\"http://www.fire.ca.gov/communications/downloads/fact_sheets/Top20_Destruction.pdf\">most destructive wildfire in California history\u003c/a>. While many vineyard owners were in shock over the devastating losses, this father-son team set out to make the best of the tragedy.\u003c/p>\n\u003cp>\"We said, 'What can we do in this situation?' We could lick our wounds, or we could get active and try to do something good,\" says Chris Cates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, they looked at what remained of Segassia. While the fires burned multiple structures on their property and melted all the irrigation equipment (\"microwaved it from the inside out,\" says Chris Cates), only about 40 percent of the vines were actually burnt. The grapes could not be used for winemaking because of \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/13/570188980/winemakers-worry-wildfires-will-leave-whiff-of-ashtray-in-their-wine\">smoke taint\u003c/a>, but they weren't entirely un-harvestable.\u003c/p>\n\u003cp>Smoke taint only becomes a problem after fermentation, Andrew Cates says, when it can give wine a campfire-like flavor. Instead, they decided to test the grapes to see how they would taste as raisins.\u003c/p>\n\u003cp>A few years ago, the Cateses developed a patented process for turning wine grapes into raisins in an effort to reduce food waste. (About 5 percent of grapes are left behind on the vine each year and go to waste, says Andrew Cates.) The result was a crunchy, antioxidant-packed snack they called \u003ca href=\"https://rayzyn.com/\">RayZyns\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130544\" class=\"wp-caption aligncenter\" style=\"max-width: 1507px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg\" alt=\"These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away.\" width=\"1507\" height=\"2010\" class=\"size-full wp-image-130544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757.jpg 1507w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rescue-rayzyns-on-vine_vert-e0d9ca22aa5ff7e9645e847c1fc08db0d28af757-520x694.jpg 520w\" sizes=\"(max-width: 1507px) 100vw, 1507px\">\u003cfigcaption class=\"wp-caption-text\">These grapes, tainted by smoke from the wildfires that burned through California's wine country last year, were picked quickly and turned into Rescue RayZins instead of being thrown away. \u003ccite>(Andrew Cates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They decided to try their method with the smoke-tainted grapes. When dehydrated into RayZyns, the smoke-tainted cabernet grapes tasted fine — quite good, in fact, with no smoky notes — and contained the antioxidants of a glass of wine, but in concentrated, edible form.\u003c/p>\n\u003cp>\"Even though the smoke taint was there, we knew [RayZyns] would be a perfect product to utilize instead of throwing all these grapes away, which was what most people were going to do,\" says Andrew Cates.\u003c/p>\n\u003cp>Once word got out, many more vineyards wanted to donate their fruit to the raisin-making project. But even with the overwhelming response, finding labor, getting permits to enter burn areas and navigating the chaos in Napa Valley (including no water on many properties) proved challenging. Finances also became an issue, as the Cateses paid out of pocket for everything because they had to process the grapes immediately.\u003c/p>\n\u003cp>\"When you're picking grapes, it's a full-court press. You have to do it as fast as possible, usually in the heat of the day, and keep them cool before they start fermenting,\" explains Andrew Cates.\u003c/p>\n\u003cp>They called Steve Klein of Buena Tierra Vineyard Management, who was able to mobilize crews and, starting with Segassia, went from vineyard to vineyard, harvesting around 100 tons of fruit in November 2017. For a visual, imagine a football field covered with 200 to 300 Jacuzzis filled with grapes, says \u003cstrong>Chris \u003c/strong>Cates. \u003c/p>\n\u003cp>Early in 2018, they launched \u003ca href=\"https://rayzyn.com/products/4-5oz-rescue-rayzyn-two-pack-dark-chocolate-covered-cabnernayzyn\">Rescue RayZyns\u003c/a>, offering both regular and dark chocolate-coated varieties of the nonalcoholic seeded wine raisin. One dollar from every online purchase is split between the \u003ca href=\"https://www.napavalleycf.org/napa-valley-community-disaster-relief-fund/\">Napa Valley Community Disaster Relief Fund\u003c/a> and the \u003ca href=\"https://www.foodrecoverynetwork.org/\">Food Recovery Network\u003c/a>, an organization devoted to fighting food waste.\u003c/p>\n\u003cp>As for this year's crops that may have been damaged by smoke taint, \"we are poised to react,\" says Andrew Cates. \"It's more work for us, but it's important.\" \u003c/p>\n\u003cp>The amount of smoke taint on grapes around Mendocino County, where fires are currently the worst, is yet to be determined. If people in that area want to donate their grapes to the Rescue RayZyn project, they'll be able to do so, Andrew Cates says.\u003c/p>\n\u003cfigure id=\"attachment_130545\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg\" alt=\"The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins.\" width=\"200\" height=\"352\" class=\"size-full wp-image-130545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9.jpg 200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/rayzyn4.5ozbag_chacocab_custom-14779a3c59921cfd0c2003f9768d44a5ef85ddf9-160x282.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003cfigcaption class=\"wp-caption-text\">The Cates family created RayZyns in a bid to reduce food waste on their vineyard by using leftover grapes to make raisins. \u003ccite>(pialhovik/Getty Images/iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Andrew and Chris Cates are aware that critics might be skeptical of a company going into an area of devastation to make the best of a bad situation — but also turn a profit. Yet it doesn't deter them.\u003c/p>\n\u003cp>\"Almost anybody who does good in time of a disaster will always face that question of motive,\" says Chris Cates. \"We've been through it ourselves; we lost everything. It's not like we were outsiders and said, 'There's a way to come in here and snipe something out of this.' \"\u003c/p>\n\u003cp>The next step for the Cateses is to take their efforts to a grander level by working with government agencies to aid in other disasters. RayZyns have a long shelf life (two to four years) and don't require refrigeration, so they have a lot of potential as a disaster food, says Andrew Cates. They reached out to the Federal Emergency Management Agency last year during recovery efforts after Hurricane Maria hit Puerto Rico, but were unable to help due to time constraints.\u003c/p>\n\u003cp>For now, the Cateses sell Rescue RayZyns online and in wine shops around the country; their regular RayZyns are sold at Costco and handed out to passengers on several airlines. But father and son say they measure success not in profit, but in the impact they've been able to make on their community and in advancing the way people think about food waste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If you think about things in the midst of hardship, you can do a lot of good,\" says Chris Cates, \"but you have to think about them in a different way.\" \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Father-Son+Duo+Turns+Ruined+Grapes+Into+Tasty+Aid+For+Napa+Fire+Victims&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"title": "Sonoma's Fremont Diner Reopens as Boxcar Fried Chicken and Biscuits",
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"content": "\u003cfigure id=\"attachment_130424\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/boxcar.jpeg\" alt=\"Back in business with a pared-down menu featuring some of Fremont Diner's most popular dishes — fried chicken, biscuits, sandwiches, and sides like pimento cheese, collard greens and baked beans.\" width=\"800\" height=\"510\" class=\"size-full wp-image-130424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-160x102.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-768x490.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-240x153.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-375x239.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-520x332.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Back in business with a pared-down menu featuring some of Fremont Diner's most popular dishes — fried chicken, biscuits, sandwiches, and sides like pimento cheese, collard greens and baked beans. \u003ccite>(Sonoma Index Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beloved Fremont Diner has been reborn as \u003ca href=\"https://boxcar-friedchicken.com/\">Boxcar Fried Chicken and Biscuits\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130425\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682.jpg\" alt=\"The key at Boxcar is offering fast service, something that plagued the Fremont Diner.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-130425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chicken biscuit and ham biscuit from Fremont Diner in Sonoma Food shots for Cheap Eats section \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Owners Erika and Chad Harris closed \u003cb>Sonoma’s much-loved Southern-inspired diner\u003c/b> in late June saying the spot was a victim of its own success. Now, however, they’re back in business with a pared-down menu featuring some of their most popular dishes — fried chicken, biscuits, sandwiches, and sides like pimento cheese, collard greens and baked beans.\u003c/p>\n\u003cfigure id=\"attachment_130426\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/fremontdiner4.jpg\" alt=\"Fried chicken is still on the menu at Boxcar in Sonoma. \" width=\"1000\" height=\"750\" class=\"size-full wp-image-130426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken is still on the menu at Boxcar in Sonoma. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The key is offering fast service, something that plagued the Fremont Diner. The restaurant opened Wednesday, and we’ll have more details and pictures coming soon. Open Monday through Friday from 11a.m. to 3p.m., 2698 Fremont Dr., Sonoma, \u003ca href=\"http://boxcar-friedchicken.com/\">boxcar-friedchicken.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130457\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/boxcar2-800x800.jpg\" alt=\"Fried chicken is still on the menu at Boxcar in Sonoma. \" width=\"800\" height=\"800\" class=\"size-full wp-image-130457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken is still on the menu at Boxcar in Sonoma. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/biteclub/sonomas-fremont-diner-reopens-as-boxcar-fried-chicken-and-biscuits/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_130424\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/boxcar.jpeg\" alt=\"Back in business with a pared-down menu featuring some of Fremont Diner's most popular dishes — fried chicken, biscuits, sandwiches, and sides like pimento cheese, collard greens and baked beans.\" width=\"800\" height=\"510\" class=\"size-full wp-image-130424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-160x102.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-768x490.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-240x153.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-375x239.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar-520x332.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Back in business with a pared-down menu featuring some of Fremont Diner's most popular dishes — fried chicken, biscuits, sandwiches, and sides like pimento cheese, collard greens and baked beans. \u003ccite>(Sonoma Index Tribune)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beloved Fremont Diner has been reborn as \u003ca href=\"https://boxcar-friedchicken.com/\">Boxcar Fried Chicken and Biscuits\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130425\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682.jpg\" alt=\"The key at Boxcar is offering fast service, something that plagued the Fremont Diner.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-130425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/FREMONTDINER065_772478-1024x682-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chicken biscuit and ham biscuit from Fremont Diner in Sonoma Food shots for Cheap Eats section \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Owners Erika and Chad Harris closed \u003cb>Sonoma’s much-loved Southern-inspired diner\u003c/b> in late June saying the spot was a victim of its own success. Now, however, they’re back in business with a pared-down menu featuring some of their most popular dishes — fried chicken, biscuits, sandwiches, and sides like pimento cheese, collard greens and baked beans.\u003c/p>\n\u003cfigure id=\"attachment_130426\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/fremontdiner4.jpg\" alt=\"Fried chicken is still on the menu at Boxcar in Sonoma. \" width=\"1000\" height=\"750\" class=\"size-full wp-image-130426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/fremontdiner4-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken is still on the menu at Boxcar in Sonoma. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The key is offering fast service, something that plagued the Fremont Diner. The restaurant opened Wednesday, and we’ll have more details and pictures coming soon. Open Monday through Friday from 11a.m. to 3p.m., 2698 Fremont Dr., Sonoma, \u003ca href=\"http://boxcar-friedchicken.com/\">boxcar-friedchicken.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130457\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/boxcar2-800x800.jpg\" alt=\"Fried chicken is still on the menu at Boxcar in Sonoma. \" width=\"800\" height=\"800\" class=\"size-full wp-image-130457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/boxcar2-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken is still on the menu at Boxcar in Sonoma. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/biteclub/sonomas-fremont-diner-reopens-as-boxcar-fried-chicken-and-biscuits/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: September Is Full of Great Food Events…and Tequila!",
"title": "Table Talk: September Is Full of Great Food Events…and Tequila!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Your September calendar is going to fill up with some fab food events, including the SF Cheese Fest, Eat Real Festival in Oakland, a special INFORUM talk with chef José Andrés, an Agave Girls night of tequila with Joanne Weir at Copita, and you can recover from all the over-indulging with some khao mun gai (chicken fat rice).\u003c/p>\n\u003ch2>Oakland’s Eat Real Festival Returns September 14–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://eatrealfest.com/\">Eat Real Festival\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SycFV54M9tz\">Jack London Square\u003c/a>\u003cbr>\nBroadway and Embarcadero, Oakland\u003c/p>\n\u003cp>Friday September 14, 3pm to 10pm\u003cbr>\nSaturday September 15, 11am to 10pm\u003cbr>\nSunday September 16, 11am to 6pm\u003c/p>\n\u003cp>General Admission (Free)\u003cbr>\nTicketed Events ($5-$35), purchase on Eventbrite\u003c/p>\n\u003cfigure id=\"attachment_130161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ERF_2017_Lincoln-Chu_5765-e1535152097984.jpg\" alt=\"The Eat Real Festival knows how to feed a crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130161\">\u003cfigcaption class=\"wp-caption-text\">The Eat Real Festival knows how to feed a crowd. \u003ccite>(Lincoln Chu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>September is close, which means it’s time for the return of the \u003ca href=\"http://eatrealfest.com/\">\u003cb>Eat Real Festival\u003c/b>\u003c/a>, now in its tenth year! This street food festival and block party will host more than 50 Bay Area food vendors, all serving sustainably sourced food, in addition to over 40 craft beers, wines, and cocktails. Some confirmed vendors include Gerard’s Paella, Southern Comfort Kitchen, Frozen Kuhsterd, Clove & Hoof, and Aburaya, plus vegan offerings from VegeNation, Core Kitchen, and No Worries. Eat Real’s mission is to help revitalize regional food systems, build public awareness and respect for the craft of making good food, and encourage the growth of American food entrepreneurs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The festival is free, but there are a handful of \u003ca href=\"https://www.eventbrite.com/o/eat-real-festival-17704849439\">ticketed food experiences\u003c/a> ($5–$35) including a \u003ca href=\"https://www.eventbrite.com/e/brews-bites-2018-tickets-49200688584\">Brews + Bites\u003c/a> pairing class, a \u003ca href=\"https://www.eventbrite.com/e/fermenting-rainbows-tickets-49245550768\">Fermenting Rainbows\u003c/a> class on fermenting vegetables kids will love, a cheesemaking class on how to make \u003ca href=\"https://www.eventbrite.com/e/two-cheeses-in-under-10-minutes-making-ricotta-and-chevre-at-home-tickets-49245720275\">Two Cheeses in Under 10 Minutes\u003c/a> at home, and a culinary class on \u003ca href=\"https://www.eventbrite.com/e/tea-leaf-salad-with-grocery-cafe-tickets-49245998106\">Tea Leaf Salad with Grocery Cafe\u003c/a>. A portion of event proceeds benefit the \u003ca href=\"https://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a>. \u003c/p>\n\u003cp>There will also be DJs playing Sat–Sun, live mural painting, and a Family Zone at Harrison Street with face painting and a circus workshop for kids of all ages. The entertainment schedule can be found \u003ca href=\"http://eatrealfest.com/about/entertainment-2/\">here\u003c/a>.\u003c/p>\n\u003ch2>Release the Cheese! Don’t Miss the SF Cheese Fest September 15–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sfcheesefest.com/\">SF Cheese Fest\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/sf-cheese-fest-cheesemaker-celebration-tickets-48018962008\">Cheesemaker Celebration\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1phUntKdxMu\">Social Hall\u003c/a>\u003cbr>\n1270 Sutter St., San Francisco\u003cbr>\nSeptember 15\u003cbr>\n6pm–9pm\u003c/p>\n\u003cp>Sunday Seminars\u003cbr>\n\u003ca href=\"https://goo.gl/maps/EW8toS9EaCD2\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n900 North Point St. k201, San Francisco\u003cbr>\nSeptember 16\u003cbr>\n11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Fat-Bottomed-Girl-e1535152198416.jpg\" alt=\"The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130162\">\u003cfigcaption class=\"wp-caption-text\">The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste. \u003ccite>(Ellen Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth annual SF Cheese Fest returns, bringing over 20 artisan cheesemakers from across the state for a special walk-around tasting. On Saturday, September 15, you’ll taste beauties from Cowgirl Creamery, Cypress Grove Cheese, Di Stefano Cheese, Point Reyes Farmstead, along with some of California's newest producers, like Folly Cheese Co., Wm. Cofield Cheesemakers, and Moonside Creamery. You’ll also enjoy bites, plus samples of cured meats, pickles, jams, and chocolate from local makers, courtesy of The Cheese School of San Francisco, GreenLeaf, Mission Cheese, and Canyon Market. \u003c/p>\n\u003cp>You’ll refresh your palate with beers, wines, and ciders from Bay Area makers (they know exactly what you need after eating goat cheese), while enjoying live music by SF-based gypsy jazz band Gaucho. One more bonus: all attendees will receive a free one-year subscription to \u003ci>Culture Magazine\u003c/i>.\u003c/p>\n\u003cp>New this year are the educational \u003ca href=\"https://www.sfcheesefest.com/sunday-seminars-1/\">\u003cb>Sunday Seminars\u003c/b>\u003c/a>, in collaboration with The Cheese School of San Francisco, on Sunday, September 16. Ticket proceeds benefit the California Artisan Cheese Guild, a statewide nonprofit dedicated to the education and support of artisan cheese making. \u003c/p>\n\u003ch2>Comfort Food at Its Finest: Khao Mun Gai (and a New Place to Find It)\u003c/h2>\n\u003cp>\u003cb>Rooster and Rice\u003c/b>\u003cbr>\nSan Francisco: multiple locations\u003c/p>\n\u003cp>\u003cb>What the Cluck\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JjnLeSfdZWR2\">1782 Haight St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–8pm\u003c/p>\n\u003cp>Sometimes you need to take a break from the cheese, the pizza, the cacio e pepe, the burgers, the tacos, the spice, the sandwiches, and get down to basics. You just need some simple gingery chicken deliciousness, especially when you’re sick. In Asia, there’s a famous chicken and rice dish known as Hainan/Hainanese chicken rice in Singapore (it’s considered its national dish) and Malaysia, also known as khao mun gai in Thailand (you’ll find it in Vietnam and Cambodia as well). \u003c/p>\n\u003cp>Its origins are from the Hainan province in southern China, and the dish basically consists of poached chicken served over chicken fat rice with a side serving of broth, but depending on where you have it, there will be additions to how the chicken and rice are prepared, plus different garnishes, to a gingery side sauce or a spicier one. It’s a casual dish, an affordable one that is meant to sustain you but brings some comfort too. \u003c/p>\n\u003cp>While poached chicken is not the most photogenic item (some people have a hard time with the poached skin, but really, give it a chance), some of the most delicious foods far surpass their homely appearance. A San Francisco favorite for khao mun gai is \u003ca href=\"http://www.roosterandrice.com/\">\u003cb>Rooster and Rice\u003c/b>\u003c/a>, with three fast-casual locations around the city. I love the way they prepare their chicken and rice (seasoned with the perfect amount of chicken fat), the mix of juicy dark and white organic chicken meat, and their bright side sauce of fresh chile, ginger, garlic, and soybean is tops. The deeply flavorful broth is also like an elixir. Their basic KMG is $11.95. If you can’t make it to their three locations, they also deliver on Caviar.\u003c/p>\n\u003cfigure id=\"attachment_130165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-KMG-e1535152503280.jpg\" alt=\"The latest place serving khao mun gai in San Francisco is What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130165\">\u003cfigcaption class=\"wp-caption-text\">The latest place serving khao mun gai in San Francisco is What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new khao mun gai outpost in the Upper Haight called \u003ca href=\"http://www.whattheclucksf.com/\">\u003cb>What the Cluck\u003c/b>\u003c/a>, from Bangkok native Koonz Vannasetta. Here you also get organic breast and thigh (it’s tender and juicy) for $10.95, and another option is to order your KMG with riceberry (a jasmine and black rice hybrid). For your first time, I’d recommend you stick with the traditional jasmine rice (which gets zhooshed with chicken fat), and skip the brown rice option (the side I ordered was mushy). If you want to go all out, there’s “The Ultimate” ($15.95), with poached egg, chicken liver, and extra sauce (their sauce is on the milder side, with fermented soybean, garlic, and ginger). There’s also a version with tofu for vegetarians. \u003c/p>\n\u003cfigure id=\"attachment_130166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-soup-e1535152570560.jpg\" alt=\"You can also opt for the restorative chicken soup at What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130166\">\u003cfigcaption class=\"wp-caption-text\">You can also opt for the restorative chicken soup at What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll additionally find a restorative chicken and rice soup with spinach leaves ($10.95), which I doctored up with some extra ginger at home to help keep a cold at bay (and boost up the flavor a bit). It hit the spot and the mushy brown rice was perfect in the soup. The food travels extremely well with delivery (there are a few tables and a counter but the place is pretty bare bones), and do note they close a little early. You can order for delivery on \u003ca href=\"http://fbuy.me/j32wv\">Grubhub\u003c/a> (and new customers, take $10 off your first order with that link).\u003c/p>\n\u003cp>You’ll also find KMG at nicer sit-down restaurants \u003ca href=\"https://www.hawkerfare.com/\">Hawker Fare\u003c/a> and \u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>.\u003c/p>\n\u003ch2>Don’t Miss This Moving INFORUM: Feeding Puerto Rico with Chef José Andrés\u003c/h2>\n\u003cp>\u003cb>Marines’ Memorial Theatre\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6tiNas9XuuR2\">609 Sutter St., San Francisco\u003c/a>\u003cbr>\nMonday September 17\u003cbr>\n5:30pm check-in, 6:30pm program\u003cbr>\nTickets: Members $25, Non-Members $40\u003cbr>\nPremium (includes a book and seating in the first few rows): Members $50, Non-Members $65; Students $10 (with valid I.D.)\u003cbr>\nKQED readers get 10% off with \u003ca href=\"https://www.eventbrite.com/e/feeding-puerto-rico-with-chef-jose-andres-tickets-48337838777?discount=KQED\">this link\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/JoseI%CC%80_-AndreI%CC%80_s_credit-Ryan-Forbes1-e1535152439863.jpg\" alt=\"Listen to chef José Andrés at this special INFORUM.\" width=\"1920\" height=\"2793\" class=\"size-full wp-image-130164\">\u003cfigcaption class=\"wp-caption-text\">Listen to chef José Andrés at this special INFORUM. \u003ccite>(Ryan Forbes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In September 2017, many of us were in awe of chef José Andrés as he sprung into action to help the people of Puerto Rico when they were in dire need of assistance after Hurricane Maria wreaked havoc on the Caribbean. This was mere weeks after Hurricane Irma had swept through the islands, leaving millions without food or water and the largest power outage in American history.\u003c/p>\n\u003cp>On Monday, September 17, it’s your chance to hear from the man himself at a special INFORUM at the Commonwealth Club: \u003ca href=\"http://inforumsf.org/upcoming-events/2018/8/1/feeding-puerto-rico-with-chef-jos-andrs\">Feeding Puerto Rico with Chef José Andrés\u003c/a>. Joining him is Tom Philpott, Food and Agriculture Correspondent, \u003ci>Mother Jones\u003c/i>. You will hear how Andrés managed to serve 3 million hot meals during his time in the country with #ChefsForPuertoRico and passionately rallied for disaster relief, helping to provide a framework for what humanitarian relief should look like. \u003c/p>\n\u003cp>He founded his nonprofit, World Central Kitchen, after the devastating 2010 earthquake in Haiti with the belief that food can be an agent of change. The organization has expanded globally and developed into a group of chefs creating solutions to hunger and poverty, from providing food and aid during disasters like the Northern California wildfires to distributing meals and gas masks in evacuated areas on Hawaii’s Big Island after the Kilauea volcano erupted.\u003c/p>\n\u003cfigure id=\"attachment_130163\" class=\"wp-caption aligncenter\" style=\"max-width: 2160px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Jose-Andres-CWC.png\" alt=\"José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time.\" width=\"2160\" height=\"1080\" class=\"size-full wp-image-130163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC.png 2160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1180x590.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-960x480.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-240x120.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-375x188.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-520x260.png 520w\" sizes=\"(max-width: 2160px) 100vw, 2160px\">\u003cfigcaption class=\"wp-caption-text\">José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. \u003ccite>(HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He will also be discussing his book, \u003ci>We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time\u003c/i>. As a special offer to KQED readers, enjoy 10% off tickets with the link above.\u003c/p>\n\u003ch2>Calling All Tequila Lovin’ Ladies (or Those Who Want to Learn More)\u003c/h2>\n\u003cp>\u003cb>Agave Girls Dinner\u003c/b>\u003cbr>\nCopita Tequileria y Comida\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FPEDPaoHFC62\">739 Bridgeway, Sausalito\u003c/a>\u003cbr>\nTuesday September 18\u003cbr>\n6:30pm–9pm\u003cbr>\n$80 per guest (plus $11.61 fee and tax), tickets available on \u003ca href=\"https://www.eventbrite.com/e/agave-girls-at-copita-tickets-47749961420?mc_cid=a2c05bc916&mc_eid=%5bUNIQID%5d\">Eventbrite\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/copita-Margarita2-e1535152026912.jpg\" alt=\"The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir.\" width=\"1920\" height=\"2891\" class=\"size-full wp-image-130160\">\u003cfigcaption class=\"wp-caption-text\">The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir. \u003ccite>(Copita Tequileria y Comida)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>PBS chef and author (\u003ci>Kitchen Gypsy\u003c/i> and \u003ci>Tequila\u003c/i>) Joanne Weir is hosting an upcoming Agave Girls event on Tuesday, September 18 at her restaurant \u003ca href=\"https://www.copitarestaurant.com/\">Copita Tequileria y Comida\u003c/a> in Sausalito (which she opened with Larry Mindel). 25 guests will enjoy passed appetizers and a tequila tasting flight from the evening’s sponsor, Dulce Vida, followed by a three-course dinner paired with tequila cocktails. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Weir first debuted the Agave Girls series in 2006, offering women a celebratory environment to enjoy and appreciate the flavor and history of tequila. It’s assuredly going to be a fun and enlightening evening. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Your September calendar is going to fill up with some fab food events, including the SF Cheese Fest, Eat Real Festival in Oakland, a special INFORUM talk with chef José Andrés, an Agave Girls night of tequila with Joanne Weir at Copita, and you can recover from all the over-indulging with some khao mun gai (chicken fat rice).\u003c/p>\n\u003ch2>Oakland’s Eat Real Festival Returns September 14–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://eatrealfest.com/\">Eat Real Festival\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SycFV54M9tz\">Jack London Square\u003c/a>\u003cbr>\nBroadway and Embarcadero, Oakland\u003c/p>\n\u003cp>Friday September 14, 3pm to 10pm\u003cbr>\nSaturday September 15, 11am to 10pm\u003cbr>\nSunday September 16, 11am to 6pm\u003c/p>\n\u003cp>General Admission (Free)\u003cbr>\nTicketed Events ($5-$35), purchase on Eventbrite\u003c/p>\n\u003cfigure id=\"attachment_130161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ERF_2017_Lincoln-Chu_5765-e1535152097984.jpg\" alt=\"The Eat Real Festival knows how to feed a crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130161\">\u003cfigcaption class=\"wp-caption-text\">The Eat Real Festival knows how to feed a crowd. \u003ccite>(Lincoln Chu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>September is close, which means it’s time for the return of the \u003ca href=\"http://eatrealfest.com/\">\u003cb>Eat Real Festival\u003c/b>\u003c/a>, now in its tenth year! This street food festival and block party will host more than 50 Bay Area food vendors, all serving sustainably sourced food, in addition to over 40 craft beers, wines, and cocktails. Some confirmed vendors include Gerard’s Paella, Southern Comfort Kitchen, Frozen Kuhsterd, Clove & Hoof, and Aburaya, plus vegan offerings from VegeNation, Core Kitchen, and No Worries. Eat Real’s mission is to help revitalize regional food systems, build public awareness and respect for the craft of making good food, and encourage the growth of American food entrepreneurs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The festival is free, but there are a handful of \u003ca href=\"https://www.eventbrite.com/o/eat-real-festival-17704849439\">ticketed food experiences\u003c/a> ($5–$35) including a \u003ca href=\"https://www.eventbrite.com/e/brews-bites-2018-tickets-49200688584\">Brews + Bites\u003c/a> pairing class, a \u003ca href=\"https://www.eventbrite.com/e/fermenting-rainbows-tickets-49245550768\">Fermenting Rainbows\u003c/a> class on fermenting vegetables kids will love, a cheesemaking class on how to make \u003ca href=\"https://www.eventbrite.com/e/two-cheeses-in-under-10-minutes-making-ricotta-and-chevre-at-home-tickets-49245720275\">Two Cheeses in Under 10 Minutes\u003c/a> at home, and a culinary class on \u003ca href=\"https://www.eventbrite.com/e/tea-leaf-salad-with-grocery-cafe-tickets-49245998106\">Tea Leaf Salad with Grocery Cafe\u003c/a>. A portion of event proceeds benefit the \u003ca href=\"https://www.foodcraftinstitute.org/\">Food Craft Institute\u003c/a>. \u003c/p>\n\u003cp>There will also be DJs playing Sat–Sun, live mural painting, and a Family Zone at Harrison Street with face painting and a circus workshop for kids of all ages. The entertainment schedule can be found \u003ca href=\"http://eatrealfest.com/about/entertainment-2/\">here\u003c/a>.\u003c/p>\n\u003ch2>Release the Cheese! Don’t Miss the SF Cheese Fest September 15–16\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sfcheesefest.com/\">SF Cheese Fest\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/sf-cheese-fest-cheesemaker-celebration-tickets-48018962008\">Cheesemaker Celebration\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1phUntKdxMu\">Social Hall\u003c/a>\u003cbr>\n1270 Sutter St., San Francisco\u003cbr>\nSeptember 15\u003cbr>\n6pm–9pm\u003c/p>\n\u003cp>Sunday Seminars\u003cbr>\n\u003ca href=\"https://goo.gl/maps/EW8toS9EaCD2\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n900 North Point St. k201, San Francisco\u003cbr>\nSeptember 16\u003cbr>\n11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Fat-Bottomed-Girl-e1535152198416.jpg\" alt=\"The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-130162\">\u003cfigcaption class=\"wp-caption-text\">The array of cheeses at the SF Cheese Fest are lovely to admire, but even better to taste. \u003ccite>(Ellen Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth annual SF Cheese Fest returns, bringing over 20 artisan cheesemakers from across the state for a special walk-around tasting. On Saturday, September 15, you’ll taste beauties from Cowgirl Creamery, Cypress Grove Cheese, Di Stefano Cheese, Point Reyes Farmstead, along with some of California's newest producers, like Folly Cheese Co., Wm. Cofield Cheesemakers, and Moonside Creamery. You’ll also enjoy bites, plus samples of cured meats, pickles, jams, and chocolate from local makers, courtesy of The Cheese School of San Francisco, GreenLeaf, Mission Cheese, and Canyon Market. \u003c/p>\n\u003cp>You’ll refresh your palate with beers, wines, and ciders from Bay Area makers (they know exactly what you need after eating goat cheese), while enjoying live music by SF-based gypsy jazz band Gaucho. One more bonus: all attendees will receive a free one-year subscription to \u003ci>Culture Magazine\u003c/i>.\u003c/p>\n\u003cp>New this year are the educational \u003ca href=\"https://www.sfcheesefest.com/sunday-seminars-1/\">\u003cb>Sunday Seminars\u003c/b>\u003c/a>, in collaboration with The Cheese School of San Francisco, on Sunday, September 16. Ticket proceeds benefit the California Artisan Cheese Guild, a statewide nonprofit dedicated to the education and support of artisan cheese making. \u003c/p>\n\u003ch2>Comfort Food at Its Finest: Khao Mun Gai (and a New Place to Find It)\u003c/h2>\n\u003cp>\u003cb>Rooster and Rice\u003c/b>\u003cbr>\nSan Francisco: multiple locations\u003c/p>\n\u003cp>\u003cb>What the Cluck\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JjnLeSfdZWR2\">1782 Haight St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–8pm\u003c/p>\n\u003cp>Sometimes you need to take a break from the cheese, the pizza, the cacio e pepe, the burgers, the tacos, the spice, the sandwiches, and get down to basics. You just need some simple gingery chicken deliciousness, especially when you’re sick. In Asia, there’s a famous chicken and rice dish known as Hainan/Hainanese chicken rice in Singapore (it’s considered its national dish) and Malaysia, also known as khao mun gai in Thailand (you’ll find it in Vietnam and Cambodia as well). \u003c/p>\n\u003cp>Its origins are from the Hainan province in southern China, and the dish basically consists of poached chicken served over chicken fat rice with a side serving of broth, but depending on where you have it, there will be additions to how the chicken and rice are prepared, plus different garnishes, to a gingery side sauce or a spicier one. It’s a casual dish, an affordable one that is meant to sustain you but brings some comfort too. \u003c/p>\n\u003cp>While poached chicken is not the most photogenic item (some people have a hard time with the poached skin, but really, give it a chance), some of the most delicious foods far surpass their homely appearance. A San Francisco favorite for khao mun gai is \u003ca href=\"http://www.roosterandrice.com/\">\u003cb>Rooster and Rice\u003c/b>\u003c/a>, with three fast-casual locations around the city. I love the way they prepare their chicken and rice (seasoned with the perfect amount of chicken fat), the mix of juicy dark and white organic chicken meat, and their bright side sauce of fresh chile, ginger, garlic, and soybean is tops. The deeply flavorful broth is also like an elixir. Their basic KMG is $11.95. If you can’t make it to their three locations, they also deliver on Caviar.\u003c/p>\n\u003cfigure id=\"attachment_130165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-KMG-e1535152503280.jpg\" alt=\"The latest place serving khao mun gai in San Francisco is What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130165\">\u003cfigcaption class=\"wp-caption-text\">The latest place serving khao mun gai in San Francisco is What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new khao mun gai outpost in the Upper Haight called \u003ca href=\"http://www.whattheclucksf.com/\">\u003cb>What the Cluck\u003c/b>\u003c/a>, from Bangkok native Koonz Vannasetta. Here you also get organic breast and thigh (it’s tender and juicy) for $10.95, and another option is to order your KMG with riceberry (a jasmine and black rice hybrid). For your first time, I’d recommend you stick with the traditional jasmine rice (which gets zhooshed with chicken fat), and skip the brown rice option (the side I ordered was mushy). If you want to go all out, there’s “The Ultimate” ($15.95), with poached egg, chicken liver, and extra sauce (their sauce is on the milder side, with fermented soybean, garlic, and ginger). There’s also a version with tofu for vegetarians. \u003c/p>\n\u003cfigure id=\"attachment_130166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/whatthecluck-soup-e1535152570560.jpg\" alt=\"You can also opt for the restorative chicken soup at What the Cluck.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130166\">\u003cfigcaption class=\"wp-caption-text\">You can also opt for the restorative chicken soup at What the Cluck. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll additionally find a restorative chicken and rice soup with spinach leaves ($10.95), which I doctored up with some extra ginger at home to help keep a cold at bay (and boost up the flavor a bit). It hit the spot and the mushy brown rice was perfect in the soup. The food travels extremely well with delivery (there are a few tables and a counter but the place is pretty bare bones), and do note they close a little early. You can order for delivery on \u003ca href=\"http://fbuy.me/j32wv\">Grubhub\u003c/a> (and new customers, take $10 off your first order with that link).\u003c/p>\n\u003cp>You’ll also find KMG at nicer sit-down restaurants \u003ca href=\"https://www.hawkerfare.com/\">Hawker Fare\u003c/a> and \u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>.\u003c/p>\n\u003ch2>Don’t Miss This Moving INFORUM: Feeding Puerto Rico with Chef José Andrés\u003c/h2>\n\u003cp>\u003cb>Marines’ Memorial Theatre\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/6tiNas9XuuR2\">609 Sutter St., San Francisco\u003c/a>\u003cbr>\nMonday September 17\u003cbr>\n5:30pm check-in, 6:30pm program\u003cbr>\nTickets: Members $25, Non-Members $40\u003cbr>\nPremium (includes a book and seating in the first few rows): Members $50, Non-Members $65; Students $10 (with valid I.D.)\u003cbr>\nKQED readers get 10% off with \u003ca href=\"https://www.eventbrite.com/e/feeding-puerto-rico-with-chef-jose-andres-tickets-48337838777?discount=KQED\">this link\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/JoseI%CC%80_-AndreI%CC%80_s_credit-Ryan-Forbes1-e1535152439863.jpg\" alt=\"Listen to chef José Andrés at this special INFORUM.\" width=\"1920\" height=\"2793\" class=\"size-full wp-image-130164\">\u003cfigcaption class=\"wp-caption-text\">Listen to chef José Andrés at this special INFORUM. \u003ccite>(Ryan Forbes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In September 2017, many of us were in awe of chef José Andrés as he sprung into action to help the people of Puerto Rico when they were in dire need of assistance after Hurricane Maria wreaked havoc on the Caribbean. This was mere weeks after Hurricane Irma had swept through the islands, leaving millions without food or water and the largest power outage in American history.\u003c/p>\n\u003cp>On Monday, September 17, it’s your chance to hear from the man himself at a special INFORUM at the Commonwealth Club: \u003ca href=\"http://inforumsf.org/upcoming-events/2018/8/1/feeding-puerto-rico-with-chef-jos-andrs\">Feeding Puerto Rico with Chef José Andrés\u003c/a>. Joining him is Tom Philpott, Food and Agriculture Correspondent, \u003ci>Mother Jones\u003c/i>. You will hear how Andrés managed to serve 3 million hot meals during his time in the country with #ChefsForPuertoRico and passionately rallied for disaster relief, helping to provide a framework for what humanitarian relief should look like. \u003c/p>\n\u003cp>He founded his nonprofit, World Central Kitchen, after the devastating 2010 earthquake in Haiti with the belief that food can be an agent of change. The organization has expanded globally and developed into a group of chefs creating solutions to hunger and poverty, from providing food and aid during disasters like the Northern California wildfires to distributing meals and gas masks in evacuated areas on Hawaii’s Big Island after the Kilauea volcano erupted.\u003c/p>\n\u003cfigure id=\"attachment_130163\" class=\"wp-caption aligncenter\" style=\"max-width: 2160px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/Jose-Andres-CWC.png\" alt=\"José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time.\" width=\"2160\" height=\"1080\" class=\"size-full wp-image-130163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC.png 2160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-1180x590.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-960x480.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-240x120.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-375x188.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/Jose-Andres-CWC-520x260.png 520w\" sizes=\"(max-width: 2160px) 100vw, 2160px\">\u003cfigcaption class=\"wp-caption-text\">José Andrés has a new book: We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. \u003ccite>(HarperCollins Publishers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He will also be discussing his book, \u003ci>We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time\u003c/i>. As a special offer to KQED readers, enjoy 10% off tickets with the link above.\u003c/p>\n\u003ch2>Calling All Tequila Lovin’ Ladies (or Those Who Want to Learn More)\u003c/h2>\n\u003cp>\u003cb>Agave Girls Dinner\u003c/b>\u003cbr>\nCopita Tequileria y Comida\u003cbr>\n\u003ca href=\"https://goo.gl/maps/FPEDPaoHFC62\">739 Bridgeway, Sausalito\u003c/a>\u003cbr>\nTuesday September 18\u003cbr>\n6:30pm–9pm\u003cbr>\n$80 per guest (plus $11.61 fee and tax), tickets available on \u003ca href=\"https://www.eventbrite.com/e/agave-girls-at-copita-tickets-47749961420?mc_cid=a2c05bc916&mc_eid=%5bUNIQID%5d\">Eventbrite\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/copita-Margarita2-e1535152026912.jpg\" alt=\"The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir.\" width=\"1920\" height=\"2891\" class=\"size-full wp-image-130160\">\u003cfigcaption class=\"wp-caption-text\">The tequila will be flowing at the upcoming Agave Girls night with Joanne Weir. \u003ccite>(Copita Tequileria y Comida)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>PBS chef and author (\u003ci>Kitchen Gypsy\u003c/i> and \u003ci>Tequila\u003c/i>) Joanne Weir is hosting an upcoming Agave Girls event on Tuesday, September 18 at her restaurant \u003ca href=\"https://www.copitarestaurant.com/\">Copita Tequileria y Comida\u003c/a> in Sausalito (which she opened with Larry Mindel). 25 guests will enjoy passed appetizers and a tequila tasting flight from the evening’s sponsor, Dulce Vida, followed by a three-course dinner paired with tequila cocktails. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Weir first debuted the Agave Girls series in 2006, offering women a celebratory environment to enjoy and appreciate the flavor and history of tequila. It’s assuredly going to be a fun and enlightening evening. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Under-the-Radar Sonoma Restaurants Locals Love",
"title": "Under-the-Radar Sonoma Restaurants Locals Love",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sonoma County has its fair share of blockbuster restaurants and Michelin stars but, like everywhere else, the best way to dine out (at least for those of us with average bank accounts) is to eat like a local. While the hotspot du jour might be appealing, the neighborhood restaurant is where you really get a sense of the local culture and cuisine. The food may not be buzzworthy, but you can count on getting a decent meal.\u003c/p>\n\u003cp>To help hungry travelers and food enthusiasts navigate to the best hidden gems in Sonoma Wine Country, we asked readers, chefs, friends, and people in the know to share their most-trusted haunts.\u003c/p>\n\u003cp>\u003cb>The Big Salad: Zoftig Eatery\u003c/b>\u003cbr>\n57 Montgomery Drive, Santa Rosa\u003cbr>\n707-521-9554\u003cbr>\n\u003ca href=\"https://www.zoftigeatery.com/\">zoftigeatery.com\u003c/a>\u003c/p>\n\u003cp>There’s a lot to love about this farm-to-table noshery, but their DIY giant salads are perhaps our favorite workday lunch. For $9.95, you can pick from mixed greens, chicories, arugula and kale, along with roasted chicken or tuna poke, nine kinds of dressing (we love the soy ginger or black pepper buttermilk), and five additional toppings that include paprika roasted cauliflower, mango, lentils, grilled mushrooms, pumpkin seeds, Pt. Reyes blue cheese or goat Gouda along with the usual suspects like carrots, onions and cucumbers. If you want a chef-ier salad, the Hanna ($11) includes argula, kale, quinoa, cucumbers, chick peas and tahini dressing. Online ordering and delivery available for busy afternoons.\u003c/p>\n\u003cfigure id=\"attachment_129967\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/naked-pig-foraged-flavors.jpg\" alt=\"The Roots breakfast with eggs, roasted fall veggies and cracked whole wheat toast\" width=\"533\" height=\"800\" class=\"size-full wp-image-129967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">The Roots breakfast with eggs, roasted fall veggies and cracked whole wheat toast \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Foraged Flavors: Naked Pig\u003c/b>\u003cbr>\n544 Mendocino Avenue, Santa Rosa\u003cbr>\n707-978-3231\u003cbr>\n\u003ca href=\"thenakedpigcafe.com\">thenakedpigcafe.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We’ve always loved owner Jason and Dalia’s impeccably curated menus, filled with “urban foraged” flowers, fruits and veggies from throughout the nearby neighborhoods. The Eggs Benni ($15) with Meyer lemon Hollandaise, potatoes and salad are hyper-local, and a naturally fermented sparkling wine with a tart, cidery flavor is a fascinating experience.\u003c/p>\n\u003cfigure id=\"attachment_129970\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/sazon-peruvian-ceviche.jpg\" alt=\"Ceviche Verde with tilapia, scallops, green lip mussels in a cilantro, parsley, Huacatay (black mint sauce), Asian celery, ginger, garlic and lime juice sauce topped with ricoto pepper and served with toasted cancha, Cuzco corn, sweet potato and plantain chips.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-129970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ceviche Verde with tilapia, scallops, green lip mussels in a cilantro, parsley, Huacatay (black mint sauce), Asian celery, ginger, garlic and lime juice sauce topped with ricoto pepper and served with toasted cancha, Cuzco corn, sweet potato and plantain chips. \u003ccite>( John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Succulent Ceviche: Sazon Peruvian Cuisine\u003c/b>\u003cbr>\n1129 Sebastopol Road, Santa Rosa\u003cbr>\n707-523-4346\u003cbr>\n\u003ca href=\"sazonsr.com\">sazonsr.com\u003c/a>\u003c/p>\n\u003cp>You’ll have to keep a sharp eye out for Sazon Peruvian Cuisine, a cocina secreted away on Sebastopol Avenue in southwest Santa Rosa. The beef-heart skewers, lomo saltado (Peruvian steak frites) and aji de gallina (pulled-chicken stew) are fantastic, but it’s the ceviche we crave. Leche de tigre (tiger’s milk) is the tart, briny, magical citrus marinade that “cooks” the raw seafood in ceviche. Packed with eye-popping flavor, it’s considered by Peruvians to be both aphrodisiac and hangover cure.\u003c/p>\n\u003cfigure id=\"attachment_129962\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/east-wind-bakery-buns.jpg\" alt=\"Baked bao, kimchee sausage croissant, garam masala bun at East Wind Bakery in Sebastopol.\" width=\"1024\" height=\"716\" class=\"size-full wp-image-129962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-768x537.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-1020x713.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-960x671.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-520x364.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Baked bao, kimchee sausage croissant, garam masala bun at East Wind Bakery in Sebastopol. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Sweet and Savory Buns: East Wind Bakery\u003c/b>\u003cbr>\n3851 Sebastopol Road, Santa Rosa\u003cbr>\n707-568-6081\u003cbr>\n\u003ca href=\"eastwindbakery.com\">eastwindbakery.com\u003c/a>\u003c/p>\n\u003cp>Pastry worlds collide at East Wind Bakery, an off-the-beaten-path patisserie in west Santa Rosa, resulting in kimchee- and Chinese sausage-stuffed croissants, garam-masala-spiced sweet buns, Thai chicken pot pies and Japanese milk bread studded with Earl Grey tea. This beautiful little bakery owned by Doug Quick and Tony Tam is an East-meets-West labor of love. Go with a sense of adventure and a hungry belly, and don’t miss the “Sea Foam” coffee, made with a sweet, salty whipped cream and Asian spices.\u003c/p>\n\u003cfigure id=\"attachment_129963\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/hana-japanese-fish.jpg\" alt=\"Sushi bar at Hana Japanese Restaurant, Rohnert Park. \" width=\"1024\" height=\"592\" class=\"size-full wp-image-129963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-800x463.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-768x444.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-1020x590.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-960x555.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-375x217.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-520x301.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sushi bar at Hana Japanese Restaurant, Rohnert Park. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Fish and Cut Bait: Hana Japanese Restaurant\u003c/b>\u003cbr>\n101 Golf Course Drive, Rohnert Park\u003cbr>\n707-586-0270\u003cbr>\n\u003ca href=\"hanajapanese.com\">hanajapanese.com\u003c/a>\u003c/p>\n\u003cp>One of the best restaurants in Sonoma County is tucked into an unlikely spot in the DoubleTree Plaza shopping mall in Rohnert Park. For the past 25 years, Hana Japanese Restaurant owner Ken Tominaga has sourced the best and freshest raw fish in the world to create mouthwatering nigiri, sushi, and makimono rolls. The menu also includes a wide range of traditional Japanese dishes. Wash it all down with sake chosen by one of the few sake sommeliers around.\u003c/p>\n\u003cfigure id=\"attachment_129960\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/angelos-meats-meatville.jpg\" alt=\"Angelo Ibleto of Angelo's Meats makes not only smoked meats but specialty sausages and jerky, as well as mustards, sauces and spices at his Adobe Road store in Petaluma.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-129960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Angelo Ibleto of Angelo's Meats makes not only smoked meats but specialty sausages and jerky, as well as mustards, sauces and spices at his Adobe Road store in Petaluma. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Meatville Outside of Eggtown: Angelo's Meats\u003c/b>\u003cbr>\n2700 Adobe Road, Petaluma\u003cbr>\n707-763-9586\u003cbr>\n\u003ca href=\"angelossmokehouse.com\">angelossmokehouse.com\u003c/a>\u003c/p>\n\u003cp>Drivers typically zip a thousand times past Angelo’s Meats, a workmanlike compound on pastoral Adobe Road east of Petaluma, before finally obeying the impulse to pull up to Angelo Ibleto’s shop. So many opportunities lost! Angelo’s is an unadorned gastronomical paradise of sausage, bacon and other smoked meats. Accept a taste of one of Ibleto’s jerkies, made with flank steak, and see how long you can go before stopping by again.\u003c/p>\n\u003cfigure id=\"attachment_129969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/roys-chicago-dogs-wieners.jpg\" alt=\"Hot dogs from Roy's Chicago Dogs.\" width=\"1000\" height=\"643\" class=\"size-full wp-image-129969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-520x334.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hot dogs from Roy's Chicago Dogs. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Wiener Wonderland: Roy's Chicago Dogs at the Yard\u003c/b>\u003cbr>\n84 Corona Road, Petaluma\u003cbr>\n707-774-1574\u003c/p>\n\u003cp>It’s a tiny, sit-at-the-counter joint remotely located on the grounds of the Petaluma Livestock Auction Yard, but Roy’s Chicago Doggery & Italian Beef offers more than 1,000 variations of Vienna Beef franks for aficionados of the meat form. Consider the traditional all-beef wiener, a half-pound “Home Wrecker,” a spicy fire dog or a Polish dog. Then load up with the 50 topping options, such as homemade pineapple mustard, Hell Fire sauce, shaved pastrami, chili, onion rings and blue cheese. Also worth howling about: homemade pies and deep-fried Oreos.\u003c/p>\n\u003cfigure id=\"attachment_129965\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/juanita-juanita.jpg\" alt=\"Al Pastor and Chicken Tacos served at Juanita Juanita\" width=\"1024\" height=\"593\" class=\"size-full wp-image-129965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-800x463.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-768x445.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-1020x591.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-960x556.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-375x217.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-520x301.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Al Pastor and Chicken Tacos served at Juanita Juanita \u003ccite>(Christa Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Offbeat Cantina: Juanita Juanita\u003c/b>\u003cbr>\n19114 Arnold Drive, Sonoma\u003cbr>\n707-935-3981\u003c/p>\n\u003cp>There’s no shortage of great taco trucks and taquerias around the town of Sonoma but we can’t help but love the locals-only vibe at this offbeat cantina where you can grab a cold one and stuff you face al pastor and carne asada tacos. Going solo tonight? Feel free to try their Garlic Garlic Burrito with a pungent garlic-walnut paste and all the other fixings. If you need a late-night gordita or burrito, hit up La Bamba Taco Truck at the Larbre Automotive Lot in Boyes Hot Springs-but expect a wait.\u003c/p>\n\u003cfigure id=\"attachment_129966\" class=\"wp-caption aligncenter\" style=\"max-width: 910px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/mamma-tanino-mangia.jpg\" alt=\"Chicken marsala from Mamma Tanino's Ristorante\" width=\"910\" height=\"607\" class=\"size-full wp-image-129966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia.jpg 910w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-520x347.jpg 520w\" sizes=\"(max-width: 910px) 100vw, 910px\">\u003cfigcaption class=\"wp-caption-text\">Chicken marsala from Mamma Tanino's Ristorante \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Mangia, Mangia: Mamma Tanino's Ristorante\u003c/b>\u003cbr>\n500 W. Napa St., Suite 512, Sonoma\u003cbr>\n707-933-8826\u003cbr>\n\u003ca>mammataninos.com\u003c/a>\u003c/p>\n\u003cp>Good old spaghetti and meatballs from Gaetano and Kim Patrinostro await in an unlikely location, Mamma Tanino’s Ristorante in the Valley Mart Shopping Center in Sonoma. Chef Gaetano brings his Sicilian flavors to the strip mall, presented in a simple, cozy trattoria with a straightforward menu of classics such as chicken Marsala and linguine in clam sauce. The cheerful spot oozes charm and honest good flavors, and the $15 dinner offered from 5 to 5:30 p.m., Tuesday through Saturday, is an early bird's dream bargain. Choices might include prawns, chicken, and stuffed pasta, served with salad and homemade bread.\u003c/p>\n\u003cfigure id=\"attachment_129971\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery.jpg\" alt=\"Krikit Morris bags some scones at Wild Flour Bread\" width=\"1024\" height=\"698\" class=\"size-full wp-image-129971\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-960x654.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-520x354.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Krikit Morris bags some scones at Wild Flour Bread \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Itty Bitty Bakery: Wild Flour Bread\u003c/b>\u003cbr>\n140 Bohemian Highway, Freestone\u003cbr>\n707-874-2938\u003cbr>\n\u003ca href=\"wildflourbread.com\">wildflourbread.com\u003c/a>\u003c/p>\n\u003cp>Man can live on bread, water and cheese, if that bread is the organic, sourdough-based loaves Jed Wallach fires in tiny Wild Flour Bread’s wood-burning brick oven. The water is pumped from the fresh spring wells surrounding the charming bakery’s gardens, and the cheese comes from Freestone Artisan Cheese next door. Cheesemonger Omar Mueller specializes in hyper-local, small-batch cheeses made from milk from local creameries. They’re divine with Wallach’s baguettes, goat-cheese flatbread and the Bohemian loaf studded with apricot, orange, and pecan.\u003c/p>\n\u003cfigure id=\"attachment_129961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/canneti-roadhouse-pasta.jpg\" alt=\"Freshly made pasta from Canneti Roadhouse\" width=\"1000\" height=\"667\" class=\"size-full wp-image-129961\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Freshly made pasta from Canneti Roadhouse \u003ccite>(Canneti Roadhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Pasta Passion: Canneti Roadhouse\u003c/b>\u003cbr>\n6675 Front St., Forestville\u003cbr>\n707-887-2232\u003cbr>\n\u003ca href=\"cannetirestaurant.com\">cannetirestaurant.com\u003c/a>\u003c/p>\n\u003cp>Blink and you might miss Canneti Roadhouse, a tiny eatery in tiny Forestville. If you did, it would be a loss. At the heart of this Italian eatery is a pasta-making machine, which Italian-born chef Francesco Torre masters for handmade ravioli stuffed with hand-pulled mozzarella in clam sauce, and fresh-made pennette pasta with slow-braised rabbit ragout and porcini mushrooms. There’s even gluten-free pasta made from chickpeas or eggplant. Don’t believe there’s much difference between lovingly made noodles and store-bought? One bite of this al dente bliss will set you straight.\u003c/p>\n\u003cfigure id=\"attachment_129964\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/howards-station-feast-with-fido.jpg\" alt=\"Howard's Cafe is a popular spot in Occidental. \" width=\"1024\" height=\"669\" class=\"size-full wp-image-129964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-1020x666.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-960x627.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-520x340.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Howard's Cafe is a popular spot in Occidental. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Fine Feast with Fido: Howard's Station Cafe\u003c/b>\u003cbr>\n3611 Bohemian Highway, Occidental\u003cbr>\n707-874-2838\u003c/p>\n\u003cp>Ask four-legged Fifi where she wants to go for breakfast and she’ll likely bark out, “Howard’s Station Café.” Sure, many Sonoma restaurants are dog-friendly, but how many offer a by-request, canine-only menu? Pups will drool over the doggie delights served on the restaurant’s porch, wagging as they scarf the bow-wow burger ($2.95), kibbles and sausage gravy ($2.25), a frozen Kong toy stuffed with peanut butter ($5.95) or an organic brown rice bowl with carrots and zucchini ($2.50) for vegetarian dogs. Hit the ATM first: Howard’s is cash only.\u003c/p>\n\u003cfigure id=\"attachment_129968\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/picks-drive-in.jpg\" alt=\"Hit the counter at Pick's Drive In\" width=\"1200\" height=\"807\" class=\"size-full wp-image-129968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-1180x794.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-520x350.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Hit the counter at Pick's Drive In \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>A Taste of History: Pick's Drive In\u003c/b>\u003cbr>\n117 S Cloverdale Blvd, Cloverdale\u003c/p>\n\u003cp>Open since 1923, Pick's Drive In is a Cloverdale culinary institution. Pick’s is now owned by David Alioto of Healdsburger, who promises that the charms and secret red relish of the historic restaurant will remain, despite updates to the menu. Michael Morrissey, manager of the Cloverdale Municipal Airport, says, “My best Cloverdale memory is of a group of four or five young kids on skateboards riding up to the window at Pick’s Drive In and pooling their change together to buy one milkshake to share. This was maybe ten years ago, but it’s still that way now. If you go to Pick’s right now, I bet that’s what you’ll see.” More things to do in Cloverdale \u003ca>\u003c/a>here.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article was originally published on \u003ca href=\"http://www.sonomamag.com/under-the-radar-restaurants-in-sonoma-county/#slide-1\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/author/heather/\">Heather Irwin\u003c/a> & \u003ca href=\"http://www.sonomamag.com/author/careysweet/\">Carey Sweet\u003c/a>, \u003ca href=\"http://www.sonomamag.com/\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sonoma County has its fair share of blockbuster restaurants and Michelin stars but, like everywhere else, the best way to dine out (at least for those of us with average bank accounts) is to eat like a local. While the hotspot du jour might be appealing, the neighborhood restaurant is where you really get a sense of the local culture and cuisine. The food may not be buzzworthy, but you can count on getting a decent meal.\u003c/p>\n\u003cp>To help hungry travelers and food enthusiasts navigate to the best hidden gems in Sonoma Wine Country, we asked readers, chefs, friends, and people in the know to share their most-trusted haunts.\u003c/p>\n\u003cp>\u003cb>The Big Salad: Zoftig Eatery\u003c/b>\u003cbr>\n57 Montgomery Drive, Santa Rosa\u003cbr>\n707-521-9554\u003cbr>\n\u003ca href=\"https://www.zoftigeatery.com/\">zoftigeatery.com\u003c/a>\u003c/p>\n\u003cp>There’s a lot to love about this farm-to-table noshery, but their DIY giant salads are perhaps our favorite workday lunch. For $9.95, you can pick from mixed greens, chicories, arugula and kale, along with roasted chicken or tuna poke, nine kinds of dressing (we love the soy ginger or black pepper buttermilk), and five additional toppings that include paprika roasted cauliflower, mango, lentils, grilled mushrooms, pumpkin seeds, Pt. Reyes blue cheese or goat Gouda along with the usual suspects like carrots, onions and cucumbers. If you want a chef-ier salad, the Hanna ($11) includes argula, kale, quinoa, cucumbers, chick peas and tahini dressing. Online ordering and delivery available for busy afternoons.\u003c/p>\n\u003cfigure id=\"attachment_129967\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/naked-pig-foraged-flavors.jpg\" alt=\"The Roots breakfast with eggs, roasted fall veggies and cracked whole wheat toast\" width=\"533\" height=\"800\" class=\"size-full wp-image-129967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/naked-pig-foraged-flavors-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">The Roots breakfast with eggs, roasted fall veggies and cracked whole wheat toast \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Foraged Flavors: Naked Pig\u003c/b>\u003cbr>\n544 Mendocino Avenue, Santa Rosa\u003cbr>\n707-978-3231\u003cbr>\n\u003ca href=\"thenakedpigcafe.com\">thenakedpigcafe.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We’ve always loved owner Jason and Dalia’s impeccably curated menus, filled with “urban foraged” flowers, fruits and veggies from throughout the nearby neighborhoods. The Eggs Benni ($15) with Meyer lemon Hollandaise, potatoes and salad are hyper-local, and a naturally fermented sparkling wine with a tart, cidery flavor is a fascinating experience.\u003c/p>\n\u003cfigure id=\"attachment_129970\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/sazon-peruvian-ceviche.jpg\" alt=\"Ceviche Verde with tilapia, scallops, green lip mussels in a cilantro, parsley, Huacatay (black mint sauce), Asian celery, ginger, garlic and lime juice sauce topped with ricoto pepper and served with toasted cancha, Cuzco corn, sweet potato and plantain chips.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-129970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sazon-peruvian-ceviche-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ceviche Verde with tilapia, scallops, green lip mussels in a cilantro, parsley, Huacatay (black mint sauce), Asian celery, ginger, garlic and lime juice sauce topped with ricoto pepper and served with toasted cancha, Cuzco corn, sweet potato and plantain chips. \u003ccite>( John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Succulent Ceviche: Sazon Peruvian Cuisine\u003c/b>\u003cbr>\n1129 Sebastopol Road, Santa Rosa\u003cbr>\n707-523-4346\u003cbr>\n\u003ca href=\"sazonsr.com\">sazonsr.com\u003c/a>\u003c/p>\n\u003cp>You’ll have to keep a sharp eye out for Sazon Peruvian Cuisine, a cocina secreted away on Sebastopol Avenue in southwest Santa Rosa. The beef-heart skewers, lomo saltado (Peruvian steak frites) and aji de gallina (pulled-chicken stew) are fantastic, but it’s the ceviche we crave. Leche de tigre (tiger’s milk) is the tart, briny, magical citrus marinade that “cooks” the raw seafood in ceviche. Packed with eye-popping flavor, it’s considered by Peruvians to be both aphrodisiac and hangover cure.\u003c/p>\n\u003cfigure id=\"attachment_129962\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/east-wind-bakery-buns.jpg\" alt=\"Baked bao, kimchee sausage croissant, garam masala bun at East Wind Bakery in Sebastopol.\" width=\"1024\" height=\"716\" class=\"size-full wp-image-129962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-768x537.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-1020x713.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-960x671.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/east-wind-bakery-buns-520x364.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Baked bao, kimchee sausage croissant, garam masala bun at East Wind Bakery in Sebastopol. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Sweet and Savory Buns: East Wind Bakery\u003c/b>\u003cbr>\n3851 Sebastopol Road, Santa Rosa\u003cbr>\n707-568-6081\u003cbr>\n\u003ca href=\"eastwindbakery.com\">eastwindbakery.com\u003c/a>\u003c/p>\n\u003cp>Pastry worlds collide at East Wind Bakery, an off-the-beaten-path patisserie in west Santa Rosa, resulting in kimchee- and Chinese sausage-stuffed croissants, garam-masala-spiced sweet buns, Thai chicken pot pies and Japanese milk bread studded with Earl Grey tea. This beautiful little bakery owned by Doug Quick and Tony Tam is an East-meets-West labor of love. Go with a sense of adventure and a hungry belly, and don’t miss the “Sea Foam” coffee, made with a sweet, salty whipped cream and Asian spices.\u003c/p>\n\u003cfigure id=\"attachment_129963\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/hana-japanese-fish.jpg\" alt=\"Sushi bar at Hana Japanese Restaurant, Rohnert Park. \" width=\"1024\" height=\"592\" class=\"size-full wp-image-129963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-800x463.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-768x444.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-1020x590.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-960x555.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-375x217.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hana-japanese-fish-520x301.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sushi bar at Hana Japanese Restaurant, Rohnert Park. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Fish and Cut Bait: Hana Japanese Restaurant\u003c/b>\u003cbr>\n101 Golf Course Drive, Rohnert Park\u003cbr>\n707-586-0270\u003cbr>\n\u003ca href=\"hanajapanese.com\">hanajapanese.com\u003c/a>\u003c/p>\n\u003cp>One of the best restaurants in Sonoma County is tucked into an unlikely spot in the DoubleTree Plaza shopping mall in Rohnert Park. For the past 25 years, Hana Japanese Restaurant owner Ken Tominaga has sourced the best and freshest raw fish in the world to create mouthwatering nigiri, sushi, and makimono rolls. The menu also includes a wide range of traditional Japanese dishes. Wash it all down with sake chosen by one of the few sake sommeliers around.\u003c/p>\n\u003cfigure id=\"attachment_129960\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/angelos-meats-meatville.jpg\" alt=\"Angelo Ibleto of Angelo's Meats makes not only smoked meats but specialty sausages and jerky, as well as mustards, sauces and spices at his Adobe Road store in Petaluma.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-129960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/angelos-meats-meatville-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Angelo Ibleto of Angelo's Meats makes not only smoked meats but specialty sausages and jerky, as well as mustards, sauces and spices at his Adobe Road store in Petaluma. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Meatville Outside of Eggtown: Angelo's Meats\u003c/b>\u003cbr>\n2700 Adobe Road, Petaluma\u003cbr>\n707-763-9586\u003cbr>\n\u003ca href=\"angelossmokehouse.com\">angelossmokehouse.com\u003c/a>\u003c/p>\n\u003cp>Drivers typically zip a thousand times past Angelo’s Meats, a workmanlike compound on pastoral Adobe Road east of Petaluma, before finally obeying the impulse to pull up to Angelo Ibleto’s shop. So many opportunities lost! Angelo’s is an unadorned gastronomical paradise of sausage, bacon and other smoked meats. Accept a taste of one of Ibleto’s jerkies, made with flank steak, and see how long you can go before stopping by again.\u003c/p>\n\u003cfigure id=\"attachment_129969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/roys-chicago-dogs-wieners.jpg\" alt=\"Hot dogs from Roy's Chicago Dogs.\" width=\"1000\" height=\"643\" class=\"size-full wp-image-129969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/roys-chicago-dogs-wieners-520x334.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hot dogs from Roy's Chicago Dogs. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Wiener Wonderland: Roy's Chicago Dogs at the Yard\u003c/b>\u003cbr>\n84 Corona Road, Petaluma\u003cbr>\n707-774-1574\u003c/p>\n\u003cp>It’s a tiny, sit-at-the-counter joint remotely located on the grounds of the Petaluma Livestock Auction Yard, but Roy’s Chicago Doggery & Italian Beef offers more than 1,000 variations of Vienna Beef franks for aficionados of the meat form. Consider the traditional all-beef wiener, a half-pound “Home Wrecker,” a spicy fire dog or a Polish dog. Then load up with the 50 topping options, such as homemade pineapple mustard, Hell Fire sauce, shaved pastrami, chili, onion rings and blue cheese. Also worth howling about: homemade pies and deep-fried Oreos.\u003c/p>\n\u003cfigure id=\"attachment_129965\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/juanita-juanita.jpg\" alt=\"Al Pastor and Chicken Tacos served at Juanita Juanita\" width=\"1024\" height=\"593\" class=\"size-full wp-image-129965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-800x463.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-768x445.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-1020x591.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-960x556.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-375x217.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/juanita-juanita-520x301.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Al Pastor and Chicken Tacos served at Juanita Juanita \u003ccite>(Christa Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Offbeat Cantina: Juanita Juanita\u003c/b>\u003cbr>\n19114 Arnold Drive, Sonoma\u003cbr>\n707-935-3981\u003c/p>\n\u003cp>There’s no shortage of great taco trucks and taquerias around the town of Sonoma but we can’t help but love the locals-only vibe at this offbeat cantina where you can grab a cold one and stuff you face al pastor and carne asada tacos. Going solo tonight? Feel free to try their Garlic Garlic Burrito with a pungent garlic-walnut paste and all the other fixings. If you need a late-night gordita or burrito, hit up La Bamba Taco Truck at the Larbre Automotive Lot in Boyes Hot Springs-but expect a wait.\u003c/p>\n\u003cfigure id=\"attachment_129966\" class=\"wp-caption aligncenter\" style=\"max-width: 910px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/mamma-tanino-mangia.jpg\" alt=\"Chicken marsala from Mamma Tanino's Ristorante\" width=\"910\" height=\"607\" class=\"size-full wp-image-129966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia.jpg 910w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/mamma-tanino-mangia-520x347.jpg 520w\" sizes=\"(max-width: 910px) 100vw, 910px\">\u003cfigcaption class=\"wp-caption-text\">Chicken marsala from Mamma Tanino's Ristorante \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Mangia, Mangia: Mamma Tanino's Ristorante\u003c/b>\u003cbr>\n500 W. Napa St., Suite 512, Sonoma\u003cbr>\n707-933-8826\u003cbr>\n\u003ca>mammataninos.com\u003c/a>\u003c/p>\n\u003cp>Good old spaghetti and meatballs from Gaetano and Kim Patrinostro await in an unlikely location, Mamma Tanino’s Ristorante in the Valley Mart Shopping Center in Sonoma. Chef Gaetano brings his Sicilian flavors to the strip mall, presented in a simple, cozy trattoria with a straightforward menu of classics such as chicken Marsala and linguine in clam sauce. The cheerful spot oozes charm and honest good flavors, and the $15 dinner offered from 5 to 5:30 p.m., Tuesday through Saturday, is an early bird's dream bargain. Choices might include prawns, chicken, and stuffed pasta, served with salad and homemade bread.\u003c/p>\n\u003cfigure id=\"attachment_129971\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery.jpg\" alt=\"Krikit Morris bags some scones at Wild Flour Bread\" width=\"1024\" height=\"698\" class=\"size-full wp-image-129971\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-960x654.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/wild-flour-bread-itty-bitty-bakery-520x354.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Krikit Morris bags some scones at Wild Flour Bread \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Itty Bitty Bakery: Wild Flour Bread\u003c/b>\u003cbr>\n140 Bohemian Highway, Freestone\u003cbr>\n707-874-2938\u003cbr>\n\u003ca href=\"wildflourbread.com\">wildflourbread.com\u003c/a>\u003c/p>\n\u003cp>Man can live on bread, water and cheese, if that bread is the organic, sourdough-based loaves Jed Wallach fires in tiny Wild Flour Bread’s wood-burning brick oven. The water is pumped from the fresh spring wells surrounding the charming bakery’s gardens, and the cheese comes from Freestone Artisan Cheese next door. Cheesemonger Omar Mueller specializes in hyper-local, small-batch cheeses made from milk from local creameries. They’re divine with Wallach’s baguettes, goat-cheese flatbread and the Bohemian loaf studded with apricot, orange, and pecan.\u003c/p>\n\u003cfigure id=\"attachment_129961\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/canneti-roadhouse-pasta.jpg\" alt=\"Freshly made pasta from Canneti Roadhouse\" width=\"1000\" height=\"667\" class=\"size-full wp-image-129961\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/canneti-roadhouse-pasta-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Freshly made pasta from Canneti Roadhouse \u003ccite>(Canneti Roadhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Pasta Passion: Canneti Roadhouse\u003c/b>\u003cbr>\n6675 Front St., Forestville\u003cbr>\n707-887-2232\u003cbr>\n\u003ca href=\"cannetirestaurant.com\">cannetirestaurant.com\u003c/a>\u003c/p>\n\u003cp>Blink and you might miss Canneti Roadhouse, a tiny eatery in tiny Forestville. If you did, it would be a loss. At the heart of this Italian eatery is a pasta-making machine, which Italian-born chef Francesco Torre masters for handmade ravioli stuffed with hand-pulled mozzarella in clam sauce, and fresh-made pennette pasta with slow-braised rabbit ragout and porcini mushrooms. There’s even gluten-free pasta made from chickpeas or eggplant. Don’t believe there’s much difference between lovingly made noodles and store-bought? One bite of this al dente bliss will set you straight.\u003c/p>\n\u003cfigure id=\"attachment_129964\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/howards-station-feast-with-fido.jpg\" alt=\"Howard's Cafe is a popular spot in Occidental. \" width=\"1024\" height=\"669\" class=\"size-full wp-image-129964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-1020x666.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-960x627.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/howards-station-feast-with-fido-520x340.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Howard's Cafe is a popular spot in Occidental. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Fine Feast with Fido: Howard's Station Cafe\u003c/b>\u003cbr>\n3611 Bohemian Highway, Occidental\u003cbr>\n707-874-2838\u003c/p>\n\u003cp>Ask four-legged Fifi where she wants to go for breakfast and she’ll likely bark out, “Howard’s Station Café.” Sure, many Sonoma restaurants are dog-friendly, but how many offer a by-request, canine-only menu? Pups will drool over the doggie delights served on the restaurant’s porch, wagging as they scarf the bow-wow burger ($2.95), kibbles and sausage gravy ($2.25), a frozen Kong toy stuffed with peanut butter ($5.95) or an organic brown rice bowl with carrots and zucchini ($2.50) for vegetarian dogs. Hit the ATM first: Howard’s is cash only.\u003c/p>\n\u003cfigure id=\"attachment_129968\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/picks-drive-in.jpg\" alt=\"Hit the counter at Pick's Drive In\" width=\"1200\" height=\"807\" class=\"size-full wp-image-129968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-1180x794.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/picks-drive-in-520x350.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Hit the counter at Pick's Drive In \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>A Taste of History: Pick's Drive In\u003c/b>\u003cbr>\n117 S Cloverdale Blvd, Cloverdale\u003c/p>\n\u003cp>Open since 1923, Pick's Drive In is a Cloverdale culinary institution. Pick’s is now owned by David Alioto of Healdsburger, who promises that the charms and secret red relish of the historic restaurant will remain, despite updates to the menu. Michael Morrissey, manager of the Cloverdale Municipal Airport, says, “My best Cloverdale memory is of a group of four or five young kids on skateboards riding up to the window at Pick’s Drive In and pooling their change together to buy one milkshake to share. This was maybe ten years ago, but it’s still that way now. If you go to Pick’s right now, I bet that’s what you’ll see.” More things to do in Cloverdale \u003ca>\u003c/a>here.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article was originally published on \u003ca href=\"http://www.sonomamag.com/under-the-radar-restaurants-in-sonoma-county/#slide-1\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: North Bay New Restaurants and an Event, Plus Bayview Uncorked",
"title": "Table Talk: North Bay New Restaurants and an Event, Plus Bayview Uncorked",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week, let’s drive across the Golden Gate Bridge to visit two new North Bay restaurants (Parranga and Stockhome), and there’s a unique culinary and music event happening at McEvoy Ranch. Take a look at an Indian import from the North Bay to San Francisco (Lotus SF), and wine and beer lovers won’t want to miss Bayview Uncorked.\u003c/p>\n\u003ch2>If You Smell Rotisserie Chicken in Mill Valley, It’s the Newly Opened Parranga\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.parranga.com/\">Parranga\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/hgrXX64zSi92\">800 Redwood Highway, Suite 801, Mill Valley\u003c/a>\u003cbr>\nSun–Wed 11am–9pm, Thu–Sat 11am–10pm\u003c/p>\n\u003cp>North of the Bay, there are a couple new restaurant openings happening, starting with Parranga, a new taqueria and cerveceria in Mill Valley’s Strawberry Village from San Francisco’s Colibri. Parranga is open in the former The Plant Café location, and whether you want to dine on-premise, or prefer easy pickup for takeout (or delivery), they have you covered.\u003c/p>\n\u003cfigure id=\"attachment_129932\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/parranga-tacos-e1532724414673.jpg\" alt=\"Just like the neon sign says in Parranga: Taco Love.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129932\">\u003cfigcaption class=\"wp-caption-text\">Just like the neon sign says in Parranga: Taco Love. \u003ccite>(Marcus Cano)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Jose Miguel Smith Bustos is overseeing a busy rotisserie that is cooking chicken with a house blend, and there’s roasted pork shoulder and skirt steak that you can get in tacos, ensaladas, and tortas (all the meats are hormone-free). You'll find an assortment of ceviche, beers, sangria, cocktails made with agave wine, and a selection of fresh jugos. Don’t miss the Corazón de Melón smoothie (strawberries, cantaloupe, cinnamon, coconut water, and coconut sorbet).\u003c/p>\n\u003cp>Parranga is open for lunch and dinner to start, with breakfast and weekend brunch coming soon.\u003c/p>\n\u003ch2>Stockhome Restaurant Opens August 1 in Downtown Petaluma\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.stockhomerestaurant.com/\">Stockhome\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/HR81Nps4Xo42\">220 Western Ave., Petaluma\u003c/a>\u003cbr>\nWed–Sun 11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_129933\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/stockhome-preview-e1532724398411.jpg\" alt=\"A preview of Stockhome meze and dishes at PLÄJ Restaurant earlier this year.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129933\">\u003cfigcaption class=\"wp-caption-text\">A preview of Stockhome meze and dishes at PLÄJ Restaurant earlier this year. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opening August 1 in Petaluma is Stockhome, from husband-and-wife team chef Roberth and Andrea Sundell, owners of San Francisco’s \u003ca href=\"http://plajrestaurant.com/\">PLÄJ Restaurant\u003c/a>. This project is decidedly more casual and family-friendly, with counter service and an extensive menu that spans influences from Roberth’s native Sweden, along with Middle Eastern wraps and kebab plates, German sausages, and other dishes that make up the street food scene in Stockholm. There are big salads and numerous small dishes and sides, from grilled halloumi (made of sheep’s milk) with chermoula and purslane to shrimp skagen (a Swedish shrimp salad) with avocado brioche and chili horseradish, so you can really make your own dream spread. Plus, you’ll find a couple larger meaty mains while children will be obsessed with the wall of imported Swedish candy (Lördagsgodis), which will be sold in bulk to good little boys and girls. There are 40 seats in the dining area, and 10 in a private dining room, with Swedish wallpaper and many other nods to Swedish design.\u003c/p>\n\u003ch2>Escape to McEvoy Ranch for a Unique Afternoon Experience\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.mcevoyranch.com/\">McEvoy Ranch\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XLnYAmW3qJH2\">5935 Red Hill Road, Petaluma\u003c/a>\u003cbr>\nSunday, August 12, 11am–2:30pm\u003cbr>\n\u003ca href=\"https://www.mcevoyranch.com/social-club/events/ancient-rhythms-ancient-grains/\">Tickets\u003c/a>: $135 per person ($95 per person for Social Club Members)\u003c/p>\n\u003cfigure id=\"attachment_129938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/olive-tree-landscape-palms-1-e1532724306980.jpg\" alt=\"The stunning grounds (and olive trees) at McEvoy Ranch.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-129938\">\u003cfigcaption class=\"wp-caption-text\">The stunning grounds (and olive trees) at McEvoy Ranch. \u003ccite>(McEvoy Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want an excuse to go to a gorgeous place? Here you go. If you haven’t visited McEvoy Ranch in the rolling hills of Petaluma, here’s your chance to go to the beautiful site, where they grow and process their olive oil. On Sunday, August 12, the ranch is hosting the second in their Social Club Chats series, which “explores the historical and cultural intersections between music and food and how they combine in traditional cultures to heighten the sensory experience.” At \u003cb>Ancient Rhythms, Ancient Grains\u003c/b>, you’ll enjoy a chat with host Nion McEvoy and Ken Albala, food historian and professor at the University of the Pacific.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After the chat, you’ll get to watch a demo from Culinary Director Jacquelyn Buchanan on how to prepare dukkah, the fragrant spice mix used for dipping meat, fish, or vegetables, and often made with spices and nuts. \u003c/p>\n\u003cp>And then it’s time for lunch, during which you’ll enjoy the afternoon in the courtyard. A selection of meze (Mediterranean/Middle Eastern small plates and bites) will be served with a sampling of McEvoy Ranch wines. \u003ca href=\"http://eliyahusills.com/qadim/\">The Qadim Ensemble\u003c/a> will play, whose music \"evokes the spiritual heritage and diversity of the regions of Armenia, Greece, Morocco, Israel, and Turkey, to name a few.” You’ll get one last bite in the frantoio (where they press the olives). \u003c/p>\n\u003ch2>Meet Lotus SF, an Indian Restaurant in the Mission with an Eye on Ingredients (and the Other on Hospitality)\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://lotussanfrancisco.com/\">Lotus SF\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SN8MR1gUbe52\">2434 Mission St., San Francisco\u003c/a>\u003cbr>\nSun–Thu: lunch 11:30am–2:30pm, dinner 5pm–9:30pm\u003cbr>\nFri–Sat: lunch 11:30am–2:30pm, dinner 5pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_129936\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/lotussf-kebab-e1532724334518.jpg\" alt=\"The well-seasoned lamb seekh kebab at Lotus is a dish to try.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-129936\">\u003cfigcaption class=\"wp-caption-text\">The well-seasoned lamb seekh kebab at Lotus is a dish to try. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2017, San Francisco received a restaurant import from the North Bay (usually it’s the other way around): Lotus SF, from the same family and group behind Lotus Cuisine of India and Lotus Chaat and Spices in San Rafael, Cafe Lotus in Fairfax, and Sartaj India Cafe by Lotus in Sausalito. \u003c/p>\n\u003cp>While sitting with a couple friends over dinner at Lotus SF (located on Mission Street), I was suddenly brought back to India with the incredibly attentive and detailed service they provide here. Add in the hot pink walls adorned with vibrant art, paisley upholstered chairs, and soft pink tablecloths, and you can see they really care about providing a comfortable (and vibrant!) atmosphere for guests. Even your dinner plate comes adorned with some charming garnish from the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_129935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/lotussf-interior-e1532724376298.jpg\" alt=\"The vibrant interior at Lotus SF says, “Think pink!”\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-129935\">\u003cfigcaption class=\"wp-caption-text\">The vibrant interior at Lotus SF says, “Think pink!” \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu contains many classic and familiar Northern Indian dishes, but their spin here is they’re dedicated to offering healthier and more ingredient-driven variations of dishes, made with fresh and local ingredients, organic spices from India, organic ghee and coconut oil, and the option for you to upgrade to organic chicken if that’s your preference (an additional $1.50 for many dishes). \u003c/p>\n\u003cp>The deep golden mixed veggie pakoras ($5.95) included kale, chard, and spinach, and were a big hit (especially the vibrant mint-and-cilantro sauce that came with them — we kept that sauce on the table all night). The table favorite was the seekh kebab ($17.95), made with lean ground lamb, but still so juicy and well-seasoned with cumin and herbs, and obviously cooked by a pro. Silky saag paneer ($12.95) is made with pesticide-free spinach and fresh-tasting and creamy organic paneer, and the savory dal tarka (organic chana dal cooked with tomatoes, onion, ginger, and spices; $12.95) was a great thing to scoop up with their extensive menu of naan and kulchas.\u003c/p>\n\u003cfigure id=\"attachment_129937\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/lotussf-saag-e1532724321508.jpg\" alt=\"The creamy organic paneer makes this saag stand out.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-129937\">\u003cfigcaption class=\"wp-caption-text\">The creamy organic paneer makes this saag stand out. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, as someone who lives for spice, I want to return and order Indian hot next time — I found the food to be overall far too muted, but my spice-adverse friend requested medium-hot and was happy with the turnout. They even have Eel River IPA on the beer list, and a lassi made with rosewater (for once, it’s not a mango lassi — now if someone could just offer the spicy salty lassi my sister and I enjoyed in Goa, we’d be thrilled).\u003c/p>\n\u003cp>Pro tip: they also serve lunch Monday–Friday 11:30am–2:30pm, with a variety of lunch specials served with basmati rice, naan, a samosa, and salad. That seekh kebab is just $13.50, so I say get on it. They also serve dahi puri, which I didn’t see on the dinner menu. And just so you know, they don’t deliver! They want you to eat the food fresh in the restaurant. On the menu, they also request you silence your cell phone, which I love. Shhhhh!\u003c/p>\n\u003ch2>The Fourth Edition of Bayview Uncorked Offers a Taste of District 10\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://bvoh.org/\">Bayview Opera House\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/J5nmk2nvXo92\">4705 3rd St., San Francisco\u003c/a>\u003cbr>\nThursday, August 2, 6pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/bayview-uncorked-fourth-edition-tickets-47535414705\">Tickets\u003c/a>: $30 + $3.72 fee (or $35 cash at the door)\u003c/p>\n\u003cfigure id=\"attachment_129934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AnneHamersky_17027_BayviewUncorked_005-e1532724387832.jpg\" alt=\"Corks will be poppin’ at Bayview Uncorked.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129934\">\u003cfigcaption class=\"wp-caption-text\">Corks will be poppin’ at Bayview Uncorked. \u003ccite>(Anne Hamersky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth \u003ca href=\"http://bvoh.org/events/bayview-uncorked-fourth-edition/\">Bayview Uncorked\u003c/a>, a community celebration featuring wines, beers, spirits, food, music, and art from the Bayview, Dogpatch, and Potrero Hill neighborhoods, returns Thursday, August 2nd. There will be over 30 tastes from 13 wineries, breweries, and spirit brands that will be pouring, including Gratta Wines, Laughing Monk, August West Wine, Cellars 33, Fort Point Beer Company, Seven Stills, SF Mead, Harmonic Brewing, Sequoia Sake, and others. Small bites will be provided by Auntie April’s, Goldie’s Oakwood BBQ, La Laguna Taqueria, Feve Artisan Chocolatier, and Yvonne’s Southern Sweets. Art and music will be in the house!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The event will be held at the historic Bayview Opera House. A portion of ticket sales will go to \u003ca href=\"https://www.imprintcity.org/\">Imprint City\u003c/a>, a Bayview-based, non-profit organization that activates underutilized spaces with arts and cultural events. Bayview Uncorked was created by and is hosted by \u003ca href=\"http://www.andreabakerconsulting.com/\">Andrea Baker Consulting\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, let’s drive across the Golden Gate Bridge to visit two new North Bay restaurants (Parranga and Stockhome), and there’s a unique culinary and music event happening at McEvoy Ranch. Take a look at an Indian import from the North Bay to San Francisco (Lotus SF), and wine and beer lovers won’t want to miss Bayview Uncorked.\u003c/p>\n\u003ch2>If You Smell Rotisserie Chicken in Mill Valley, It’s the Newly Opened Parranga\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.parranga.com/\">Parranga\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/hgrXX64zSi92\">800 Redwood Highway, Suite 801, Mill Valley\u003c/a>\u003cbr>\nSun–Wed 11am–9pm, Thu–Sat 11am–10pm\u003c/p>\n\u003cp>North of the Bay, there are a couple new restaurant openings happening, starting with Parranga, a new taqueria and cerveceria in Mill Valley’s Strawberry Village from San Francisco’s Colibri. Parranga is open in the former The Plant Café location, and whether you want to dine on-premise, or prefer easy pickup for takeout (or delivery), they have you covered.\u003c/p>\n\u003cfigure id=\"attachment_129932\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/parranga-tacos-e1532724414673.jpg\" alt=\"Just like the neon sign says in Parranga: Taco Love.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129932\">\u003cfigcaption class=\"wp-caption-text\">Just like the neon sign says in Parranga: Taco Love. \u003ccite>(Marcus Cano)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Jose Miguel Smith Bustos is overseeing a busy rotisserie that is cooking chicken with a house blend, and there’s roasted pork shoulder and skirt steak that you can get in tacos, ensaladas, and tortas (all the meats are hormone-free). You'll find an assortment of ceviche, beers, sangria, cocktails made with agave wine, and a selection of fresh jugos. Don’t miss the Corazón de Melón smoothie (strawberries, cantaloupe, cinnamon, coconut water, and coconut sorbet).\u003c/p>\n\u003cp>Parranga is open for lunch and dinner to start, with breakfast and weekend brunch coming soon.\u003c/p>\n\u003ch2>Stockhome Restaurant Opens August 1 in Downtown Petaluma\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://www.stockhomerestaurant.com/\">Stockhome\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/HR81Nps4Xo42\">220 Western Ave., Petaluma\u003c/a>\u003cbr>\nWed–Sun 11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_129933\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/stockhome-preview-e1532724398411.jpg\" alt=\"A preview of Stockhome meze and dishes at PLÄJ Restaurant earlier this year.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129933\">\u003cfigcaption class=\"wp-caption-text\">A preview of Stockhome meze and dishes at PLÄJ Restaurant earlier this year. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opening August 1 in Petaluma is Stockhome, from husband-and-wife team chef Roberth and Andrea Sundell, owners of San Francisco’s \u003ca href=\"http://plajrestaurant.com/\">PLÄJ Restaurant\u003c/a>. This project is decidedly more casual and family-friendly, with counter service and an extensive menu that spans influences from Roberth’s native Sweden, along with Middle Eastern wraps and kebab plates, German sausages, and other dishes that make up the street food scene in Stockholm. There are big salads and numerous small dishes and sides, from grilled halloumi (made of sheep’s milk) with chermoula and purslane to shrimp skagen (a Swedish shrimp salad) with avocado brioche and chili horseradish, so you can really make your own dream spread. Plus, you’ll find a couple larger meaty mains while children will be obsessed with the wall of imported Swedish candy (Lördagsgodis), which will be sold in bulk to good little boys and girls. There are 40 seats in the dining area, and 10 in a private dining room, with Swedish wallpaper and many other nods to Swedish design.\u003c/p>\n\u003ch2>Escape to McEvoy Ranch for a Unique Afternoon Experience\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.mcevoyranch.com/\">McEvoy Ranch\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XLnYAmW3qJH2\">5935 Red Hill Road, Petaluma\u003c/a>\u003cbr>\nSunday, August 12, 11am–2:30pm\u003cbr>\n\u003ca href=\"https://www.mcevoyranch.com/social-club/events/ancient-rhythms-ancient-grains/\">Tickets\u003c/a>: $135 per person ($95 per person for Social Club Members)\u003c/p>\n\u003cfigure id=\"attachment_129938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/olive-tree-landscape-palms-1-e1532724306980.jpg\" alt=\"The stunning grounds (and olive trees) at McEvoy Ranch.\" width=\"1920\" height=\"1237\" class=\"size-full wp-image-129938\">\u003cfigcaption class=\"wp-caption-text\">The stunning grounds (and olive trees) at McEvoy Ranch. \u003ccite>(McEvoy Ranch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want an excuse to go to a gorgeous place? Here you go. If you haven’t visited McEvoy Ranch in the rolling hills of Petaluma, here’s your chance to go to the beautiful site, where they grow and process their olive oil. On Sunday, August 12, the ranch is hosting the second in their Social Club Chats series, which “explores the historical and cultural intersections between music and food and how they combine in traditional cultures to heighten the sensory experience.” At \u003cb>Ancient Rhythms, Ancient Grains\u003c/b>, you’ll enjoy a chat with host Nion McEvoy and Ken Albala, food historian and professor at the University of the Pacific.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After the chat, you’ll get to watch a demo from Culinary Director Jacquelyn Buchanan on how to prepare dukkah, the fragrant spice mix used for dipping meat, fish, or vegetables, and often made with spices and nuts. \u003c/p>\n\u003cp>And then it’s time for lunch, during which you’ll enjoy the afternoon in the courtyard. A selection of meze (Mediterranean/Middle Eastern small plates and bites) will be served with a sampling of McEvoy Ranch wines. \u003ca href=\"http://eliyahusills.com/qadim/\">The Qadim Ensemble\u003c/a> will play, whose music \"evokes the spiritual heritage and diversity of the regions of Armenia, Greece, Morocco, Israel, and Turkey, to name a few.” You’ll get one last bite in the frantoio (where they press the olives). \u003c/p>\n\u003ch2>Meet Lotus SF, an Indian Restaurant in the Mission with an Eye on Ingredients (and the Other on Hospitality)\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://lotussanfrancisco.com/\">Lotus SF\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SN8MR1gUbe52\">2434 Mission St., San Francisco\u003c/a>\u003cbr>\nSun–Thu: lunch 11:30am–2:30pm, dinner 5pm–9:30pm\u003cbr>\nFri–Sat: lunch 11:30am–2:30pm, dinner 5pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_129936\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/lotussf-kebab-e1532724334518.jpg\" alt=\"The well-seasoned lamb seekh kebab at Lotus is a dish to try.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-129936\">\u003cfigcaption class=\"wp-caption-text\">The well-seasoned lamb seekh kebab at Lotus is a dish to try. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2017, San Francisco received a restaurant import from the North Bay (usually it’s the other way around): Lotus SF, from the same family and group behind Lotus Cuisine of India and Lotus Chaat and Spices in San Rafael, Cafe Lotus in Fairfax, and Sartaj India Cafe by Lotus in Sausalito. \u003c/p>\n\u003cp>While sitting with a couple friends over dinner at Lotus SF (located on Mission Street), I was suddenly brought back to India with the incredibly attentive and detailed service they provide here. Add in the hot pink walls adorned with vibrant art, paisley upholstered chairs, and soft pink tablecloths, and you can see they really care about providing a comfortable (and vibrant!) atmosphere for guests. Even your dinner plate comes adorned with some charming garnish from the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_129935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/lotussf-interior-e1532724376298.jpg\" alt=\"The vibrant interior at Lotus SF says, “Think pink!”\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-129935\">\u003cfigcaption class=\"wp-caption-text\">The vibrant interior at Lotus SF says, “Think pink!” \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu contains many classic and familiar Northern Indian dishes, but their spin here is they’re dedicated to offering healthier and more ingredient-driven variations of dishes, made with fresh and local ingredients, organic spices from India, organic ghee and coconut oil, and the option for you to upgrade to organic chicken if that’s your preference (an additional $1.50 for many dishes). \u003c/p>\n\u003cp>The deep golden mixed veggie pakoras ($5.95) included kale, chard, and spinach, and were a big hit (especially the vibrant mint-and-cilantro sauce that came with them — we kept that sauce on the table all night). The table favorite was the seekh kebab ($17.95), made with lean ground lamb, but still so juicy and well-seasoned with cumin and herbs, and obviously cooked by a pro. Silky saag paneer ($12.95) is made with pesticide-free spinach and fresh-tasting and creamy organic paneer, and the savory dal tarka (organic chana dal cooked with tomatoes, onion, ginger, and spices; $12.95) was a great thing to scoop up with their extensive menu of naan and kulchas.\u003c/p>\n\u003cfigure id=\"attachment_129937\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/lotussf-saag-e1532724321508.jpg\" alt=\"The creamy organic paneer makes this saag stand out.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-129937\">\u003cfigcaption class=\"wp-caption-text\">The creamy organic paneer makes this saag stand out. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, as someone who lives for spice, I want to return and order Indian hot next time — I found the food to be overall far too muted, but my spice-adverse friend requested medium-hot and was happy with the turnout. They even have Eel River IPA on the beer list, and a lassi made with rosewater (for once, it’s not a mango lassi — now if someone could just offer the spicy salty lassi my sister and I enjoyed in Goa, we’d be thrilled).\u003c/p>\n\u003cp>Pro tip: they also serve lunch Monday–Friday 11:30am–2:30pm, with a variety of lunch specials served with basmati rice, naan, a samosa, and salad. That seekh kebab is just $13.50, so I say get on it. They also serve dahi puri, which I didn’t see on the dinner menu. And just so you know, they don’t deliver! They want you to eat the food fresh in the restaurant. On the menu, they also request you silence your cell phone, which I love. Shhhhh!\u003c/p>\n\u003ch2>The Fourth Edition of Bayview Uncorked Offers a Taste of District 10\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://bvoh.org/\">Bayview Opera House\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/J5nmk2nvXo92\">4705 3rd St., San Francisco\u003c/a>\u003cbr>\nThursday, August 2, 6pm–9pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/bayview-uncorked-fourth-edition-tickets-47535414705\">Tickets\u003c/a>: $30 + $3.72 fee (or $35 cash at the door)\u003c/p>\n\u003cfigure id=\"attachment_129934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AnneHamersky_17027_BayviewUncorked_005-e1532724387832.jpg\" alt=\"Corks will be poppin’ at Bayview Uncorked.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129934\">\u003cfigcaption class=\"wp-caption-text\">Corks will be poppin’ at Bayview Uncorked. \u003ccite>(Anne Hamersky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fourth \u003ca href=\"http://bvoh.org/events/bayview-uncorked-fourth-edition/\">Bayview Uncorked\u003c/a>, a community celebration featuring wines, beers, spirits, food, music, and art from the Bayview, Dogpatch, and Potrero Hill neighborhoods, returns Thursday, August 2nd. There will be over 30 tastes from 13 wineries, breweries, and spirit brands that will be pouring, including Gratta Wines, Laughing Monk, August West Wine, Cellars 33, Fort Point Beer Company, Seven Stills, SF Mead, Harmonic Brewing, Sequoia Sake, and others. Small bites will be provided by Auntie April’s, Goldie’s Oakwood BBQ, La Laguna Taqueria, Feve Artisan Chocolatier, and Yvonne’s Southern Sweets. Art and music will be in the house!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The event will be held at the historic Bayview Opera House. A portion of ticket sales will go to \u003ca href=\"https://www.imprintcity.org/\">Imprint City\u003c/a>, a Bayview-based, non-profit organization that activates underutilized spaces with arts and cultural events. Bayview Uncorked was created by and is hosted by \u003ca href=\"http://www.andreabakerconsulting.com/\">Andrea Baker Consulting\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Five La Cocina Graduates Who Now Have Brick-and-Mortar Food Businesses",
"title": "Five La Cocina Graduates Who Now Have Brick-and-Mortar Food Businesses",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>When you step inside the Outer Mission complex that houses the \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a> food business incubator kitchen and offices on a regular weekday afternoon, it’s easy to be overwhelmed by the busy chefs, the delicious smells of baked goods and roasting meats, and the constant whirl of activity in preparation for the various markets, kiosks and catering events coming up in a few hours. There are spots for eight participants in this kitchen and it definitely seems like a ninth would be impossible to squeeze in. \u003c/p>\n\u003cfigure id=\"attachment_129706\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8310-new.jpg\" alt=\"In the busy kitchen at La Cocina headquarters.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129706\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the busy kitchen at La Cocina headquarters. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space might be tight but the goals for the nonprofit are admirably enormous. Its mission is to find talented low-income food entrepreneurs, generally women of color and immigrant communities (a handful of men have been in the program, including the very successful \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> concept). \u003c/p>\n\u003cp>\u003ca href=\"https://www.lacocinasf.org/people\">Caleb Zigas\u003c/a>, La Cocina’s Executive Director who has been involved since it debuted in 2005, told us that the incubator’s 11 staff members avoid using words like “teach” or “empower.” These women have already identified a product that they excel at and a worthy price for it — they aren’t starting from scratch concept-wise, but they usually are just cooking for friends or selling from home. Zigas pointed out that, “They know everything there is to know about business. What they may not know is how to formalize that business into a marketplace that intentionally throws up barriers.”\u003c/p>\n\u003cfigure id=\"attachment_129715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5205-new1.jpg\" alt=\"La Cocina's Executive Director Caleb Zigas in the kitchen at La Cocina headquarters.\" width=\"1920\" height=\"1588\" class=\"size-full wp-image-129715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-800x662.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-768x635.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-1020x844.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-1200x993.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-1180x976.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-960x794.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-240x199.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-375x310.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-520x430.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Cocina's Executive Director Caleb Zigas in the kitchen at La Cocina headquarters. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We talked with five of La Cocina’s graduates who now have brick-and-mortar restaurants or kiosks. There were universal problems acknowledged by all where they could never possibly have defeated certain barriers without La Cocina’s assistance — the surging real estate prices, not speaking English well or looking a certain way being chief among them. Even La Cocina itself faces some of these problems for its proposed food hall planned for the heart of the struggling Tenderloin in 2019. \u003c/p>\n\u003cp>La Cocina’s program has three application deadlines a year and information orientations for interested individuals every other month. Once you’re in the program, it can take up to eight years to go through pre-incubation planning, the incubation period, finding capital and space, the exit to that space, and finally “graduation” when the business is self-sufficient. Yes, it can be as brisk as a one-year degree in theory but is much more likely to be a lengthy medical school and residency-type of time frame.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>La Cocina graduates have had incredible success in a wide variety of cuisines and business types. We talked with women serving Cambodian, Southern, Mexican, Arab and Gujarat (Indian) cooking. The current class includes Nepalese, Jamaican, Japanese and Salvadoran-themed businesses. Over 30 brick-and-mortars from graduates exist around the Bay Area (a handful are commissary kitchens).\u003c/p>\n\u003cp>Those present entrepreneurs in the La Cocina kitchen are following in the esteemed footsteps of women who never thought they would ever call a restaurant their own. Here are the stories of five graduates who are now navigating the Bay Area restaurant scene with their own businesses.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.besharamrestaurant.com/\">Besharam\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Besharam/@37.754276,-122.3916646,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f0ce31950a5:0x7718a923d0103fe2!8m2!3d37.7542718!4d-122.3894705\">1275 Minnesota St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7175-new.jpg\" alt=\"Besharam interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Besharam interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Barely 45 diners can fit into the serene, colorful dining room of Besharam, a spunky newcomer located in the Minnesota Street Project art gallery complex, in a far industrial corner of the Dogpatch. Despite the small size and isolated location, Besharam screams with relentless character that can be as boisterous as the heat in the spiced garlic sauce served with the grilled chicken kebab and hand-rolled flatbread at lunch. \u003cstrong>Chef and co-owner Heena Patel\u003c/strong> decided on the name, “shameless” in Hindi, because she knows she’s different than everyone else — in her family, in the Bay Area, in the world — and she isn’t afraid to show that, hey, she’s running the show at a restaurant in San Francisco and never in a million years would she have expected that while growing up as the second of five daughters in the Gujarat state of India.\u003c/p>\n\u003cp>There is bleu cheese naan with wasabi raita on the menu and a giant pop-art mural by \u003ca href=\"https://hatecopy.com/\">HateCopy’s Maria Qamar\u003c/a> next to the open kitchen with a Hindi woman drinking a cocktail. The soundtrack is bumping all lunch and dinner-long with Michael Jackson, Indian pop and seemingly everything in between. It’s definitely Heena’s restaurant.\u003c/p>\n\u003cfigure id=\"attachment_129731\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4328-new1.jpg\" alt=\"Chef and Partner Heena Patel in front of pop-art mural by HateCopy’s Maria Qamar\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and Partner Heena Patel in front of pop-art mural by HateCopy’s Maria Qamar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, there are pavs (sliders, a classic street food) served with little gems and pickled shiitake mushrooms on the menu, co-existing with a grilled zucchini salad and fish moilee with coconut curry and turmeric rice. In the evening, there are shishito peppers stuffed with a tamarind and chickpea filling; edamame dumplings in a lentil broth; paratha tacos accented by a strawberry-mint chutney; and ghee-roasted pork chops. Heema puts her Gujarat-meets-world philosophy about the always hotly debated “authenticity” question very bluntly: “You can take it or leave it.”\u003c/p>\n\u003cfigure id=\"attachment_129740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7312-new.jpg\" alt=\"Grilled Chicken Kabobs: Hand-rolled flatbread, spiced garlic chutney. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Kabobs: Hand-rolled flatbread, spiced garlic chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After all, she’s come all the way to this point from Gujarat to London to Marin County to full-time restaurant in San Francisco. She defeated the odds and has earned the right to cook what she wants to cook.\u003c/p>\n\u003cfigure id=\"attachment_129737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7156-new.jpg\" alt=\"Heena Patel rolls dough for flatbread in back kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heena Patel rolls dough for flatbread in back kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She got a home-science degree from Mumbai University and was given the common “a or b” decision from her father — continue studying and get a master’s degree, or go to London and find a man to marry. She elected for the latter and amidst all the boys who lined up for her, she found her husband, Paresh, after two weeks. When she was 25-years old and Paresh was 30, the couple and their then three-year old daughter moved from London to Marin County on a business visa. The two ran an adjacent liquor store and flower shop in Terra Linda (by San Rafael) for 20 years. \u003c/p>\n\u003cfigure id=\"attachment_129738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7346-new.jpg\" alt=\"Grilled Paneer Kabobs: Hand rolled flatbread, spiced garlic chutney.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Paneer Kabobs: Hand rolled flatbread, spiced garlic chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t easy upon arriving in California for Heena, being someone who looks differently, speaks differently and didn’t know a word of English at the time. In 1992, Heena would struggle on the phone at the shops, answering calls and unable to communicate clearly, despite her best efforts. On the other end of the line, one particularly disrespectful man screamed at her for her lack of English and to this day gets her worked up emotionally. It was not a welcoming way for her to step into a supposedly welcoming country. \u003c/p>\n\u003cp>Sitting down with La Cocina alums in the past few weeks, we’ve found a theme in how there was a mutual connection that led the chef/entrepreneur to the program. That happened in 2013 for Heena where she self-admittedly had “zero idea of the food business” but “checked off all the boxes” for what La Cocina looks for. Heena really wanted to open a concept for serving her style of traditional and not-so-traditional Gujarati cuisine, and the program helped her craft a 90-page business plan…for the truck. \u003c/p>\n\u003cfigure id=\"attachment_129742\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4297-new.jpg\" alt=\"Besharam Lunch Menu.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129742\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Besharam Lunch Menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Have you seen that truck around San Francisco? Nope, we didn’t think so, because it never ended up happening. Instead, she started “Rasoi,” a Ferry Building farmers' market vendor concept. Heena also held pop-ups at the likes of Jardinière and State Bird Provisions. At the latter, she served a dessert to chef and co-owner Stuart Brioza, who was beyond thrilled with his first taste, seemingly having a life-altering epiphany. Talk about the ultimate compliment and confidence booster for a shy, upstart cook like Heena.\u003c/p>\n\u003cfigure id=\"attachment_129746\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4379-new.jpg\" alt=\"A tray of Besharam desserts.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tray of Besharam desserts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then it all happened so fast with the restaurateur Daniel Patterson after La Cocina connected the two and she was invited to have lunch with him at his restaurant, Alta, in the Minnesota Street Project. Yes, that Daniel Patterson, the chef known for high-end cooking at San Francisco fine dining stalwarts like the now-closed Elisabeth Daniel and Coi. Heena was skeptical and even admitted to us, “I googled him — who is Daniel Patterson?” Recently, Patterson has become instrumental in championing socioeconomic diversity by working with Restaurants Opportunities Center United and helping aspiring restaurateurs, like Heena, defeat the odds. \u003c/p>\n\u003cp>At the lunch, Patterson offered the Alta space to Heena. It swept her off her feet. She could cook and do what she does so well, and be helped in what she’s less experienced with. Now, two months since opening, Heena has even more respect for Patterson than before she went into business with him. Simply put — the system of passionate chef, La Cocina education and renowned chef mentor/business system is working.\u003c/p>\n\u003cp>https://youtu.be/qITc3R1akO0\u003c/p>\n\u003cp>To date, the biggest question from diners for Heena has been, “Where is the chicken tikka masala?”, pigeon-holing the most well-known Indian dish to Americans that isn’t even a traditional Indian dish. (Answer: not at this restaurant). Heena has also been shocked by how savvy her customers are, estimating about 90% have an open mind (and don’t care about the lack of tikka masala) and love her adorably different, somewhat quirky concept. She also is hugely surprised by how many Indian customers just keep coming and coming, often with big groups of non-Indian colleagues and friends. \u003c/p>\n\u003cp>Indeed, it has been quite the journey from Gujarat to the Dogpatch for Heena and Paresh. Their 29-year old daughter is studying for the bar exam and their 21-year old son is an aspiring journalist, studying at Vassar College in New York. Everyone chips in to help at Besharam, whether on the floor or from afar. Both kids help their mom with something that is definitely not one of her biggest strengths: social media. Meanwhile, at the restaurant, Paresh helps with the front-of-house and also assists on the wine and newly-launched cocktail program with Alta Group Beverage Director, Aaron Paul. \u003c/p>\n\u003cp>Paresh should also get lots of credit for allowing San Francisco to have the privilege of knowing what he’s known for decades — how talented a chef Heena is. Once, when she was doubting if a restaurant would ever happen, he assured her that “what you serve is basic but people are hungry for it.” He was very correct, though bleu cheese naan is definitely not basic. San Francisco was starving for the open-minded style of cooking that Heena brings to the table.\u003c/p>\n\u003cfigure id=\"attachment_129728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7293-new.jpg\" alt=\"Besharam signage on the front door.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129728\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Besharam signage on the front door. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.huaracheloco.com/\">El Huarache Loco\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/El+Huarache+Loco/@37.9474025,-122.5116057,17z/data=!3m1!4b1!4m5!3m4!1s0x80859a43f733d57f:0xdf3b9d5506983993!8m2!3d37.9473983!4d-122.5094116\">1803 Larkspur Landing Circle, Larkspur\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4594-new.jpg\" alt=\"Owner/Chef Veronica Salazar at El Huarache Loco.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Owner/Chef Veronica Salazar at El Huarache Loco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No, there are no burritos on the menu at \u003cstrong>Veronica Salazar’s\u003c/strong> restaurant inside Larkspur’s tony Marin Country Mart. Of course, that’s one of the first things a good percentage of her diners notice on an initial visit and ask about. For Salazar, it’s pretty simple why there are no burritos to be found at El Huarache Loco — burritos aren’t really something people eat in Mexico. “Find them at Walmart” is her advice if you want a burrito in Mexico City because they serve them in the frozen food aisle (though she can’t vouch for if they’re delicious at all). \u003c/p>\n\u003cfigure id=\"attachment_129759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7618-new.jpg\" alt=\"Huarache Con Costillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Huarache Con Costillo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, diners will find a thrilling roster of Mexico City street food and home cooking staples at El Huarache Loco, beginning with the namesake huaraches. They are thin-pressed, oval-shaped masa “tortillas” that are often thought of as “sandal-shaped.” If you’re still having trouble, just picture a flattened tamale, minus the banana leaf and with the fillings on top of the masa, and you’re kind of on the right track. The huarache is a platform for all kinds of toppings from ham, bacon and chorizo to tender rib meat (“costilla”) to the must-try nopales salad (cactus!). There is a thin layer of black bean paste between the tortilla and the toppings, then crowning garnishes of a rustic-zesty red salsa, cilantro, onions, cheese and the all-important squiggles of cool crema. Yes, it’s all kind of crazy but really it’s just downright delicious. (The “loco” in the name, by the way, is because it’s a fun word and El Huarache Loco is a common restaurant name in Mexico.) \u003c/p>\n\u003cp>Trust us, you’ll be wishing every burrito place served huaraches after your first one from Salazar.\u003c/p>\n\u003cfigure id=\"attachment_129852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4517-new.jpg\" alt=\"Owner/Chef Veronica Salazar at work in the open kitchen.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Owner/Chef Veronica Salazar at work in the open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She has been cooking them each Saturday morning at the Alemany Farmers' Market (the “People’s Market”) since 2006, just a year after joining the La Cocina program. Since coming to the Bay Area in 1995 with her husband, she had been cooking food at home for friends, family and pretty much anyone who wanted a taste of the CDMX (Ciudad de Mexico, the name Mexico City is often referred to in Mexico). Salazar first heard about a kitchen for low-income women from a news story on Univision and was soon in touch with La Cocina thanks to one of her customers. Salazar also was involved with the now-shuttered Women’s Initiative for Self Employment (also known as ALAS), who helped her hatch the all-important business plan.\u003c/p>\n\u003cfigure id=\"attachment_129765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7629-new.jpg\" alt=\"Quesadilla Chilanga with Huitlacoche\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quesadilla Chilanga with Huitlacoche \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fast-forward to 2012 and Salazar’s popularity at Alemany made her a favorite of critics and diners alike (count this writer as one who visited in the early days and became an enormous fan). A developer in Marin County was looking for a chef to run a Mexican restaurant in their new rustic, high-end shopping complex by the Larkspur Ferry Terminal. Salazar noted to us recently that it was a pretty “ugly, lonely looking place” at first. But, she believed in it. The commute wouldn’t be so bad (after all, from her home in San Francisco, it takes just as long to get to La Cocina as it does to drive to Larkspur) and the crowds would come just like at Alemany.\u003c/p>\n\u003cfigure id=\"attachment_129762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7632-new.jpg\" alt=\"Fish taco\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The risk clearly worked as El Huarache Loco became the first restaurant opened by a La Cocina alum. Salazar pays homage to her La Cocina roots with a 2011 picture of her in the incubator’s kitchen with three fellow chefs, all of whom have successful full-time concepts today. \u003c/p>\n\u003cfigure id=\"attachment_129767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7552-new.jpg\" alt=\"Inside El Huarache Loco with 2011 photo of her in La Cocina incubator’s kitchen on the wall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside El Huarache Loco with 2011 photo of her in La Cocina incubator’s kitchen on the wall. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Around the restaurant, she also has many distinct nods to her Mexico City home and her family — a family that has run a restaurant, Caldos Rivera, for more than 60 years in the heart of the chaotic city. Salazar told us that as a woman in Mexico, “To live, you have to learn how to cook.” These dishes have been with her forever. Beyond huaraches, the menu in Larkspur includes “antojitos” (CDMX specials and appetizers), like a delicate, curled huitlacoche-filled (dark black corn fungus) quesadilla that is nothing like the greasy, cheesy, flat Tex-Mex quesadillas you’ve surely tried. There are other unfamiliar names to most Bay Area diners like pambazos, sopes, gorditas and tostadas. Breakfast features huevos rancheros and chilaquiles. There are also more familiar tacos in myriad formats and fillings, along with daily specials and enchiladas that are again not recognizable to most diners in the audience. Salazar honors her mother in the chop-like house “Doña Luz” salad with a smorgasbord of great ingredients because her mother was so great at tying together surplus ingredients into a salad.\u003c/p>\n\u003cfigure id=\"attachment_129760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7622-new.jpg\" alt=\"Ensalada Doña Luz\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ensalada Doña Luz \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salazar doesn’t cut any corners. She makes her own masa for the tortillas; fantastic and not-too-sweet agua frescas are housemade; and the guacamole is prepared from scratch, along with a half-dozen types of salsa. She has had to adapt a bit for the Marin audience. Remember, while there are lots of adventurous diners ready to eat anything, anywhere — there are also plenty of soccer moms and rushed ferry commuters stopping by. So, tripe-filled menudo quickly left the menu. There is no tongue amongst the taco meats. There is, however, alphabet soup on the kid’s menu.\u003c/p>\n\u003cfigure id=\"attachment_129764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7649-new.jpg\" alt=\"Agua frescas are housemade: jimica (hibiscus), pineapple and watermelon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agua frescas are housemade: jimica (hibiscus), pineapple and watermelon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salazar has found a home in a place that is about as far a 180-degree spin from hectic Mexico City as you can get. Inside El Huacache Loco, there are giant handmade rancho-style chairs and lots of the customary singing and dancing skeletons from Dia de los Muertos celebrations that you might find in her home city. Then walk outside and you’ll see a pond with koi and turtles, lots of relaxed locals who just left yoga class, and you’ll certainly notice how the exterior of El Huarache Loco is the same as everything else in the charming shopping area (freshly painted, chic farmhouse-looking). \u003c/p>\n\u003cfigure id=\"attachment_129766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7578-new.jpg\" alt=\"El Huarache Loco outside eating area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Huarache Loco outside eating area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In bucolic Marin, Salazar is still trying to defeat the naysayers who claim that this isn’t “real Mexican food.” Quite simply, anyone can think what they want to think, but we know that they’re wrong. Salazar definitely knows that they’re wrong because she is one of the Bay Area’s great ambassadors of the cuisine from one of the world’s grandest and most culturally enriching cities. \u003c/p>\n\u003ch2>\u003ca href=\"https://www.minniebellssoul.com/\">Minnie Bell’s Soul Food Movement\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Public+Market/@37.8412911,-122.2938373,15z/data=!4m5!3m4!1s0x0:0x68a7c0c0b72fc684!8m2!3d37.8412911!4d-122.2938373\">5959 Shellmound St., Emeryville\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_129780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4696-new.jpg\" alt=\"Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Excuse me! I hate to interrupt, but may I just say that she makes THE best fried chicken I have ever had.”\u003c/p>\n\u003cp>A few seconds later, both the glowing customer and Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement, lightheartedly assure this food writer that this moment wasn’t staged for our interview. He genuinely feels that this crispy, succulent, rosemary-flecked plate of fried chicken was the greatest that he had ever encountered, even surpassing his longtime prior gold standard — of course, his own recipe.\u003c/p>\n\u003cfigure id=\"attachment_129784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7718-new-1.jpg\" alt=\"Millie Bell's Rosemary Fried Chicken and Cornbread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Millie Bell's Rosemary Fried Chicken and Cornbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As an hour goes by with McPherson, nobody else stops the interview other than a coworker asking a fryer question or her 13-year old son, Eric, stopping by because his summer job right now is working for his mom’s Emeryville Public Market kiosk four-days-a-week (Eric’s mom informs us that his favorite part of the job is counting the hours he’s worked and charging those hours). \u003c/p>\n\u003cfigure id=\"attachment_129797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4690-new.jpg\" alt=\"Fernay McPherson, fellow employee and Fernay's son Eric (R) working at the Minnie Bell's kiosk.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson, fellow employee and Fernay's son Eric (R) working at the Minnie Bell's kiosk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, once McPherson is back at her post in the tiny Minnie Bell’s space, roving between the cash register, the two fryers, the refrigerator full of Kool-Aid (a LOT of freshly-mixed, not exactly all-natural Kool-Aid), and the back’s prep areas, she’s receiving constant praise from happy customers of all ages and backgrounds. Maybe it’s the fact that the kiosk is in an isolated corner of a Public Market with constant construction? Maybe it’s McPherson’s ever-present upbeat charm? Maybe it’s because they’re all drinking the Minnie Bell’s Kool-Aid? Maybe…it’s the rosemary?\u003c/p>\n\u003cfigure id=\"attachment_129793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4707-new.jpg\" alt=\"A sprig of fried rosemary accompanies the Rosemary Fried Chicken.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sprig of fried rosemary accompanies the Rosemary Fried Chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, the rosemary fried chicken. It’s everything that a legendary fried chicken should be with a crunchy, ready-to-shatter crust that is gleefully free of grease, and meat that is as juicy as a ripe summer peach, whether you’re munching on drumstick, wing, breast or thigh. Rosemary has been the recipe’s staple since her early adult cooking days when she had rosemary on hand and sampled with it. Her recipe has no seasoning nor any buttermilk or a second dredging of batter. McPherson’s key move is to give the chicken a rosemary-hot sauce marinade for 24 hours or more. Then she fries the chicken and rosemary in clean oil (the kiosk closes between lunch and dinner for a labor-intensive oil switch-out). \u003c/p>\n\u003cfigure id=\"attachment_129801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7769-new.jpg\" alt=\"The kiosk closes between lunch and dinner for a labor-intensive oil switch-out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The kiosk closes between lunch and dinner for a labor-intensive oil switch-out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With all of this chicken talk, Minnie Bell’s is by no means a one-hit wonder. The menu sticks to roughly a half-dozen supporting cast members, all of whom are vegetarian (no bacon, no lard). Well, the three-cheese mac & cheese with Parmesan, fontina and cheddar isn’t exactly a light selection, nor is the sweeter, fluffier-style of cornbread that McPherson makes with lots of brown butter. However, the smoky vegan red rice and beans and the red chili-accented braised greens are miles ahead of their peers in flavor complexity and a clean brightness that is never associated with them. \u003c/p>\n\u003cfigure id=\"attachment_129782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7732-new.jpg\" alt=\"Three-cheese Mac & Cheese with Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three-cheese Mac & Cheese with Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7713-new.jpg\" alt=\"Braised Greens.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Braised Greens. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7733-new.jpg\" alt=\"Red Beans & Rice Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Beans & Rice Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>McPherson’s family is originally from New Mexico and Texas, and came to California as part of the mid-century Great Migration, a period when the Fillmore was booming as the “Harlem of the West.” A generation later, McPherson has called the Fillmore “home” for all but a couple years when she attended cooking school in Sacramento. Sadly, she has witnessed that neighborhood boom steadily fade. She’s hoping that one day Minnie Bell’s can play a part in bringing back that vibrant heyday for the corridor.\u003c/p>\n\u003cfigure id=\"attachment_129789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4678-new.jpg\" alt=\"McPherson has called the Fillmore “home” and that is reflected on the back of Minnie Bell's T-shirts which say "EST. IN FILLMOE."\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">McPherson has called the Fillmore “home” and that is reflected on the back of Minnie Bell's T-shirts which say \"EST. IN FILLMOE.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At first, her role in the kitchen for the family was to grate cheese for mac ‘n’ cheese, an activity that she admittedly “dreaded.” The first recipe she had to master was a Betty Crocker Dinette Cake. She gradually learned how to cook her family’s soul food recipes from her late grandmother Lillie Bell and her great aunt Minnie (now 85 years old). Their impact on her personal and professional life years later are why both are the namesakes of Minnie Bell’s and, frankly, why she was compelled to become a chef.\u003c/p>\n\u003cfigure id=\"attachment_129781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4662-new.jpg\" alt=\"Fernay McPherson's late grandmother Lillie Bell (R) and her great aunt Minnie (now 85 years old)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson's late grandmother Lillie Bell (R) and her great aunt Minnie (now 85 years old) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The concept launched as a mobile catering company, hence the Soul “Movement.” She joined La Cocina in 2011 and participated in the Fillmore Mobile Food Vendor and Artisan Marketplace program, a small business course that La Cocina taught with Urban Solutions, a nonprofit economic development organization. “Small businesses are what make the world go around,” McPherson tells us. Sadly, seven years later, the city is still “sleeping on the fact that we’re small businesses.”\u003c/p>\n\u003cp>During her time with La Cocina, Minnie Bell’s became increasingly in demand for catering and pop-ups, with the most notable of the latter being a substantial run at Wing Wings in the Lower Haight. Still, the permanent restaurant just wouldn’t come, but luckily a yearlong lease in the Emeryville Public Market emerged after fellow La Cocina alum Nyum Bai left.\u003c/p>\n\u003cfigure id=\"attachment_129812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4674-new.jpg\" alt=\""Nourish The Public + Nourish Yourself" signage at The Emeryville Public Market next to Minnie Bell's kiosk.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Nourish The Public + Nourish Yourself\" signage at The Emeryville Public Market next to Minnie Bell's kiosk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Fillmore is having huge dining growth, started by the blockbuster State Bird Provisions, and recently followed by the likes of \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a>, Wise Sons and \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">Merchant Roots\u003c/a>. All are delicious and small (ish) businesses — and all are not black-owned. For McPherson, the scene on Fillmore is “bittersweet” because these are very worthy and considerate additions to the neighborhood, but “it’s a mystery” to her and “an eyesore for the community” how there are still so many prominently vacant storefronts in the corridor. Real estate developers keep holding out for someone to pay bigger and bigger bucks. It’s about the money. It’s all about the money. In the meantime, the potentially vibrant culture and significant foot traffic is kept away, other than the nightly State Bird Provisions line.\u003c/p>\n\u003cp>Soon, McPherson will get her permanent restaurant because she is an immensely gifted chef with the fervently devoted following that she deserves like that raving diner who paused our interview. Those fans will follow Minnie Bell’s wherever its movement goes. \u003c/p>\n\u003cfigure id=\"attachment_129792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4663-new.jpg\" alt=\"Signage for Minnie Bell's Soul Movement.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Signage for Minnie Bell's Soul Movement. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.nyumbai.com/\">Nyum Bai\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Nyum+Bai/@37.7763222,-122.224679,15z/data=!4m2!3m1!1s0x0:0xc85f72f420fd5355?sa=X&ved=0ahUKEwjX94G4g63cAhVD7VQKHe60B8UQ_BIItAEwDQ\">3340 E 12th St., Oakland Suite 11\u003c/a>\u003c/p>\n\u003cp>Taste the steamed fish soufflé called “amok” and dip some exquisitely trimmed cucumbers into “prahok,” a homey and spicy ground pork dip, and you’ll simultaneously experience profound beauty and pain through a cuisine’s powerful story. \u003c/p>\n\u003cfigure id=\"attachment_129834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7994-new.jpg\" alt=\"Prahok Ktiss\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prahok Ktiss \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is so much joy in Cambodian cooking, whether starting with a banana blossom, cabbage and sweet basil “ngoum banana salad” or digging into the slightly sweet, profoundly earthy and balanced “kuy teav Phnom Penh” noodles in a seven-hour pork broth that tastes much more like a complex craft cocktail at Trick Dog than the rugged tonkotsu ramen broth you would be expecting. Along with the food, there is tremendous beauty in the stunning natural setting and rich culture of Cambodia, one that is not very well known to the Bay Area audience. As Nite Yun, the chef-owner of Oakland’s five-month old restaurant, Nyum Bai, unfortunately points out — everyone seems to know about Angkor Wat’s temples and the genocide, and that’s about it for Cambodia. She’s trying to change that one guest at a time.\u003c/p>\n\u003cfigure id=\"attachment_129825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7823-new.jpg\" alt=\"Nite Yun, the chef-owner of Nyum Bai making Ngoum Banana Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun, the chef-owner of Nyum Bai making Ngoum Banana Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129841\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/nite-bai-salad.jpg\" alt=\"Nite Yun in Nyum Bai kitchen carrying finished Ngoum Banana Salad.\" width=\"1920\" height=\"1077\" class=\"size-full wp-image-129841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-1020x572.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-1200x673.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-520x292.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun in Nyum Bai kitchen carrying finished Ngoum Banana Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7844-new.jpg\" alt=\"Ngoum Banana Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129829\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ngoum Banana Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nite’s earliest memories from her youth are eating rice with her hands on the floor of her family’s apartment in Stockton while mid-century Khmer rock and roll music played in the background. That was a common portrait of her life growing up in the Central Valley town, where she constantly grappled with the question of identity that countless immigrants in this country think about. Her life was nothing similar to her friends in high school — they probably didn’t even know where Cambodia was and definitely didn’t eat rice with their hands. On the flip side, she wasn’t really part of the Americana culture of eating hamburgers and watching TV shows all the time. Nite just focused on school and family, spending most of her time at home with her parents and two brothers (she’s the middle child). \u003c/p>\n\u003cfigure id=\"attachment_129820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4938-new.jpg\" alt=\"Kuy Teav Phnom Penh\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kuy Teav Phnom Penh \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4946-new.jpg\" alt=\"Kuy Teav Phnom Penh with noodles displayed.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kuy Teav Phnom Penh with noodles displayed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She doesn’t have memories of before Stockton. \u003c/p>\n\u003cp>Nite’s parents dodged land mines, worked in labor camps and managed to flee the horrific genocide during the Khmer Rouge’s reign of terror in Cambodia during the late 1970s. Her parents spent five years in a refugee camp in Thailand where Nite was born. The family was sponsored by a church group in Texas and immigrated to the U.S. before quickly relocating to Stockton because of the large Cambodian expat community there. \u003c/p>\n\u003cp>Nite didn’t fully understand the scope of the genocide or why her parents didn’t open up much about their past until well into her youth. She acknowledges now that they struggled with a form of PTSD and that is a reason that she learned very little about her mysterious homeland of Cambodia until she grew older.\u003c/p>\n\u003cp>Trips back to Cambodia in her early adult years helped Nite better understand her heritage and planted the idea of Nyum Bai in her mind. At first, she spent four years at SF State in the nursing program but knew that wasn’t for her, telling us, “How could I be a nurse if I didn’t care? It was all compounded. Everything that was in the hospital I was so unhappy about, like learning about it was one thing, but actually working in the hospital, wearing scrubs [and] the lighting, the smells and everything, it was like, ‘Get me out of here!’”\u003c/p>\n\u003cp>It was on her third trip back to Cambodia, while eating a bowl of soup in a market, that she realized she should start her own food business. Through Nyum Bai, Nite says, she could open up her country by “sharing Cambodia [and] teaching people about Cambodia through the cuisine, but also a way for people to reunite with their roots.” \u003c/p>\n\u003cfigure id=\"attachment_129848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4899-new.jpg\" alt=\"The Take Away Window at Nyum Bai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Take Away Window at Nyum Bai. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She had no idea how this was going to actually be a business. She didn’t have any formal culinary training other than cooking extensively with her mom and then on her own at college when she started missing her mom’s recipes. Though she lacked the business plan, she definitely didn’t lack what she describes as “purpose.” Nite set about on her own doing recipe testing and held private dinners at her home. A visit to the 2009 La Cocina Street Food Festival convinced her to reach out to the organization but she didn’t feel ready to truly be an entrepreneur. She incorrectly doubted herself. After all, she even knew that one of her mom’s frequent sayings, “Nyum Bai,” (a Cambodian phrase for “Eat rice” or “Let’s eat!”) should be the name of this future concept. Instead of having a formal interview, Nite was asked to cater a board meeting for La Cocina and that become an informal interview — a “trick” she admits — and Nite joined in 2014. Nyum Bai found a stall in the Emeryville Public Market in early 2017 (now occupied by Minnie Bell’s) and that expansion made the entire Bay Area realize that Cambodian food should be, and thankfully now is, on the map of vital cuisines to sample and learn more about.\u003c/p>\n\u003cp>Emeryville gave her lessons that she badly needed for achieving that grander dream — her own spot. Some of the challenges she encountered and had to get past included “learning how to be a leader, scaling up recipes, sharing my stories and opening up to strangers.” It didn’t take long for the opportunity of a permanent Oakland spot to appear. \u003c/p>\n\u003cfigure id=\"attachment_129823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7804-new.jpg\" alt=\"Colorful Nyum Bai interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Colorful Nyum Bai interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The owner of the Fruitvale, Oakland burgers and craft beers spot, The Half Orange, was connected to La Cocina and informed the organization that he was going to be closing the business. Around the same time, Nite’s yearlong lease for Emeryville was winding down. It was a no-brainer match for Nyum Bai and Fruitvale (though her commute from West Oakland has gone from five minutes to fifteen minutes!). \u003c/p>\n\u003cfigure id=\"attachment_129831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7973-new.jpg\" alt=\"Nyum Bai interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Half Orange’s narrow space, open kitchen and charming patio area, plus Fruitvale’s diversity and constant energy just felt like Nyum Bai’s right home. The dining room has a striking pink neon and aquatic blue slatted fixture, cheery bursts of white and bright colored paints, and Khmer rock and roll albums on the walls. The outside patio is festive and bustling, feeling like it could be a roadside market with its narrow bench seating, but is also singularly “Oakland” via the neighboring market’s mariachi music and piñatas. \u003c/p>\n\u003cfigure id=\"attachment_129815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4901-new.jpg\" alt=\"Nyum Bai dinner and lunch menus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai dinner and lunch menus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extensive dinner menu has three sections: starters like grilled beef skewers with a honey and “kroeung” (a Cambodian spice paste) dipping sauce, or taro, pork and glass noodle-filled crispy rolls; a trio of noodles dishes under their own heading; and “With Rice” dishes ranging from crispy catfish topped with green mango salad to the southern Khmer sweet and peppery pork belly stew called “koh.” Weekday lunch is counter-service and an abbreviated menu of noodles, rice plates, snacks and some intriguing salad and sandwich creations (new fried chicken sandwich alert!). \u003c/p>\n\u003cfigure id=\"attachment_129849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4902-new.jpg\" alt=\"Nyum Bai outdoor eating space.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai outdoor eating space. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fruitvale has been unpredictable in the early going for business because foot traffic can be a challenge (it’s a block removed from the BART station) and there isn’t the natural pull of a built-in residential area. Nite has really enjoyed seeing the mix of travelers going to Cambodia or those who recently visited, the countless adventurous Bay Area diners always on the lookout for learning about global cuisines, and how the region’s Cambodian population has certainly embraced her concept. \u003c/p>\n\u003cp>Nyum Bai is a deeply personal restaurant that reaches back to before Nite was born. You can feel that pain from her country’s past but the joy in the country’s resilience since such unspeakable tragedy. She wanted to provide “a space for the old and the new generation of Cambodians to come together and start healing” and has accomplished that.\u003c/p>\n\u003cfigure id=\"attachment_129830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7960-new.jpg\" alt=\"Nite Yun, the chef-owner of Nyum Bai in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun, the chef-owner of Nyum Bai in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“If you ever feel like giving up,” Nite says, “just remind yourself why you started the business in the first place.” Words can’t describe what her parents and her homeland went through. At least there is the warmth and beauty of food to connect generations and comfort each other.\u003c/p>\n\u003ch2>\u003ca href=\"http://reemscalifornia.com/\">Reem’s\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Reem's+California/@37.7754485,-122.2247451,15z/data=!4m5!3m4!1s0x0:0x850f93f103291775!8m2!3d37.7754485!4d-122.2247451\">3301 E 12th St #133, Oakland\u003c/a> \u003c/p>\n\u003ch2>\u003ca href=\"http://dyafaoakland.com/\">Dyafa\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Dyafa/@37.7936067,-122.2743699,15z/data=!4m5!3m4!1s0x0:0xe8e7c53f0e32d9ab!8m2!3d37.7936067!4d-122.2743699\">44 Webster St., Oakland\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_129869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8025-new.jpg\" alt=\"#FEELTHEWARMTH at Reem's. Reem Assil, the Chef-Owner wearing her restaurant's t-shirt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">#FEELTHEWARMTH at Reem's. Reem Assil, the Chef-Owner wearing her restaurant's t-shirt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland doesn’t have a Tony Bennett-style flowery ballad nor does it boast iconic and widely photographed pyramids, cable cars and curvy, steep, garden-decorated streets. That’s not Oakland. You don’t leave your heart in The Town; you give your heart to it. \u003c/p>\n\u003cfigure id=\"attachment_129888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5027-new.jpg\" alt=\"Reem Assil, the Chef-Owner of Reem’s.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil, the Chef-Owner of Reem’s.\u003c/figcaption>\u003c/figure>\n\u003cp>That has been the case for Reem Assil, the Chef-Owner of Reem’s in Fruitvale and Chef-Partner with Dyafa in Jack London Square, since she moved to Oakland. Growing up in the small Arab community just outside Boston and attending nearby Tufts University, Massachusetts never felt like a place meant for her, for reasons well beyond the predictably harsh winters. Oakland finally felt like “home” with its diversity, its energy and its sense of community. \u003c/p>\n\u003cfigure id=\"attachment_129866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8013-new.jpg\" alt=\"Welcome sign at Reem's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Welcome sign at Reem's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Reem’s mother is Palestinian and her father is Syrian. The two met after both relocated to Beirut before coming to the United States together. All through her youth, Reem felt like a “stranger in a strange land,” trying to truly figure out her identity. She definitely didn’t think that identity was going to be as a chef — she actually wanted to be an actress and then shifted towards social justice and “trying to change the world” while at Tufts. \u003c/p>\n\u003cp>When Reem moved to the Bay Area in 2005 because she “was over Boston” and could crash on her uncle’s couch in Daly City, she ended up working at non-profits and as a community organizer in Oakland for a range of causes and issues from airport labor to urban development policies. It was on a trip in 2010 (just before the Arab Spring) to Lebanon and Syria when the idea for Reem’s was largely created after she absolutely adored the many street corner bakeries in Beirut and Damascus. She was struck not just by how delicious the pastries were, but also how these omnipresent bakeries were sort of like sanctuaries in a city full of constant turmoil — a situation not unlike Oakland, except her new home didn’t have those much-needed communal gathering spots. \u003c/p>\n\u003cfigure id=\"attachment_129868\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8022-new.jpg\" alt=\"What's a Man'oushe?\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">What's a Man'oushe? \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8111-new.jpg\" alt=\"Za'atar Man'oushe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Za'atar Man'oushe. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, Reem signed up for baking and pastry classes at Laney College in Oakland, but left after six months to join the well-known, worker-owned Arizmendi Bakery and Pizzeria in Emeryville. After those formative days, there was no doubt where Reem’s career was heading. She was connected to La Cocina in 2014 through the Women’s Initiative Center and initially wanted to have a wood-fired oven attached to a truck à la \u003ca href=\"https://www.kqed.org/bayareabites/37826/jon-darskys-del-popolo-pizza-of-the-people\">Del Popolo\u003c/a> to cook her signature item, mana’eesh (puffy pita-like flatbreads). However, she points out that “out of practicality and learning how to run a food business, that concept changed.” Plus, her mom (incorrectly) had doubts about whether Americans would even like mana’eesh. The Reem’s concept pop-ups began first at the Mission Community Market and shortly thereafter she was a mega-hit at several farmers' markets, including the Ferry Building. Her production for the markets and catering was bursting at the seams of La Cocina. She essentially had to go. \u003c/p>\n\u003cfigure id=\"attachment_129880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8167-new.jpg\" alt=\"Cheese Man'Oushe with added Veg Mix and Farm Fresh Egg.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Man'Oushe with added Veg Mix and Farm Fresh Egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With fortuitous timing, Reem was connected to a former Chinese fast food restaurant space in busy Fruitvale Village as her production was surging. It was the perfect spot geographically and physically for Reem’s brick-and-mortar debut, complete with plenty of baking and mana'eesh oven space.\u003c/p>\n\u003cfigure id=\"attachment_129883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8198-new.jpg\" alt=\"Reem Assil's husband, J behind the front counter at Reem's. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem's husband, J behind the front counter sporting a shirt that says \"Freedom to STAY, Freedom to MOVE, Freedom to RETURN.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8201-new.jpg\" alt=\"Reem's entryway, mural, display case, open kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem's entryway, mural, display case, open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8029-new.jpg\" alt=\"The dining area at Reem's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Reem's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bakery/café has become a fixture for a diverse range of customers, heavy on families in the daytime and commuters in the evening. They come together to enjoy Reem’s “unapologetically Arab street food” with “California love.” That means saj wraps (flatbreads cooked on a dome-shaped griddle) and oven-baked mana’eesh topped with anything from za’atar made in Jordan to avocado to falafel to sujuk (a beef sausage) to soft-yolk farm fresh eggs. Guests will also find various baked goods, fattoush, spreads, and handheld “mu’ajinaat” pastries in flavors like lamb, pomegranate and pine nut.\u003c/p>\n\u003cfigure id=\"attachment_129877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8138-new.jpg\" alt=\"Falafel Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Falafel Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129873\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8041-new.jpg\" alt=\"The baking area at Reem's is visible from outside and people can watch baking in action.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129873\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The baking area at Reem's is visible from outside and people can watch baking in action. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8069-new.jpg\" alt=\"Making Mana'eesh in the open kitchen area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making Mana'eesh in the open kitchen area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bakery took years to plan. The second restaurant took weeks.\u003c/p>\n\u003cp>Reem and the chef-restaurateur Daniel Patterson have both long been involved with \u003ca href=\"http://rocunited.org/\">Restaurants Opportunities Center United\u003c/a>, an organization devoted to improving working conditions, wages and diversity in restaurant labor. A few months ago, Patterson informed Reem that his Jack London Square restaurant Haven was going to pivot concepts. She pitched to Patterson the idea of Dyafa, a hipper, more ambitious take on Arab cuisine concept named for “hospitality.” Quickly, Dyafa came to fruition and opened in April 2018, just a month after her son Zain was born. Talk about a busy spring and current summer for Reem.\u003c/p>\n\u003cfigure id=\"attachment_129900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8238-new.jpg\" alt=\"Dyafa dining area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dyafa dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8252-new.jpg\" alt=\"Open kitchen at Dyafa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Open kitchen at Dyafa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dyafa is very much “of the moment,” part of a nationwide trend of chic and eclectic Middle Eastern fine dining restaurants. At lunch and dinner, diners at Dyafa usually start with an order of those same mezze spreads as at Reem’s, highlighted by a smoky baba ghanoush that is so smoky that you’d swear it has an ounce of mezcal in it. Lunch tends to be more simpler fare, led by saj wraps that might be the “shish tawook” filled with spicy chicken kebab or turmeric-spiced cauliflower, eggplant and feta cheese in the “Steph Curry.” The latter is obviously an Oakland must-order for the name alone. Dinner sports a much more extensive selection of cold mezze and hot mezze, plus large plates like sumac-spiced chicken confit and braised lamb shank with garlic yogurt. \u003c/p>\n\u003cfigure id=\"attachment_129903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8268-new.jpg\" alt=\"Mezze Sampler at Dyafa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mezze Sampler at Dyafa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8279-new.jpg\" alt=\"Steph Curry saj: turmeric-spiced cauliflower, eggplant, feta, roasted garlic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dyafa's Steph Curry saj: turmeric-spiced cauliflower, eggplant, feta, roasted garlic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The two restaurants reside in two complete opposite worlds view-wise. Dyafa looks at the Oakland Estuary’s leisurely boats and tourist scene, while Reem’s 40-seat dining room and vast patio gazes at the frenetic area around Fruitvale BART. Only Dyafa, though, has a popular bar with excellent Arab-leaning cocktails from Alta Group Beverage Director Aaron Paul that seem to be popular even at noon on a weekday, with witty names to boot like To Yaffa With Love (vodka, cara cara orange, curaçao, Grand Poppy liqueur). \u003c/p>\n\u003cfigure id=\"attachment_129908\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8259-new.jpg\" alt=\"View of outdoor patio and Oakland Estuary in Jack London Square.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">View of outdoor patio and Oakland Estuary in Jack London Square. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8240-new.jpg\" alt=\"Bar at Dyafa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar at Dyafa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5060-new.jpg\" alt=\"Dyafa's nature design with tree roots dangling from exposed rafters.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dyafa's nature design with tree roots dangling from exposed rafters. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dyafa also sports a sleek Middle East-meets-California nature design with tree roots dangling from exposed rafters and mosaic tiles on the floor. Reem’s is definitely not trying to be anything hip or lounge-like. Instead, the space is homey and charming as both a meal-gathering place and weekday freelance workforce office. It boasts bright colors (think light green, pink, yellow); Arabic script on the walls including the names of Kickstarter donors; a bakery case, open kitchen and ordering counter; and a mural of Rasmea Odeh and \u003ca href=\"https://en.wikipedia.org/wiki/Shooting_of_Oscar_Grant\">Oscar Grant\u003c/a> (the unarmed black man killed at Fruitvale BART in 2009).\u003c/p>\n\u003cfigure id=\"attachment_129863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5021-new.jpg\" alt=\"Reem Assil stands by the mural of Rasmea Odeh and Oscar Grant.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil stands by the mural of Rasmea Odeh and Oscar Grant. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ah, the mural. Much has been written about the controversy of the mural and Eater SF’s Andrew Dalton has a thorough breakdown of the situation last summer when “J., the Jewish News of California,” featured an op-ed denouncing the artwork’s meaning and a \u003ca href=\"https://sf.eater.com/2017/6/23/15820576/reems-arab-bakery-rasema-odeh-oakland-controversy\">large controversy\u003c/a> emerged. \u003c/p>\n\u003cfigure id=\"attachment_129874\" class=\"wp-caption aligncenter\" style=\"max-width: 1858px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8062-new.jpg\" alt=\"Statement about the mural.\" width=\"1858\" height=\"1239\" class=\"size-full wp-image-129874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new.jpg 1858w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-520x347.jpg 520w\" sizes=\"(max-width: 1858px) 100vw, 1858px\">\u003cfigcaption class=\"wp-caption-text\">Statement about the mural. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the aftermath, there were death threats, a cascade of threatening Yelp reviews (mostly from non-diners), protesters, a need for Oakland police to be stationed outside, and even a star turn in, of all places, \u003ca href=\"https://www.breitbart.com/california/2017/06/20/oakland-bakery-pays-homage-to-convicted-soon-to-be-deported-palestinian-terrorist-rasmea-odeh/\">Breitbart\u003c/a>. \u003c/p>\n\u003cp>That all was definitely not in the business plan for a place that encourages to \u003cstrong>“#Feelthewarmth”\u003c/strong> and has a vision to “build strong, resilient community” in the power of food. \u003c/p>\n\u003cp>The mural is important to Reem because she sees Odeh, a Palestinian, as a “symbol of unfairness in immigration.” Odeh was convicted in 1969 of being involved in a supermarket bombing that killed two Israeli students in Jerusalem. After a decade in jail, she was freed in a prisoner exchange with the Palestinians and immigrated to the U.S. in the 1990s. She was instrumental in organizing the massive Women’s Marches of January 2017, but, because officials claimed that her conviction from 1969 was never reported to U.S. officials, Odeh was deported back to her homeland of Jordan last fall. \u003c/p>\n\u003cp>Reem continually seeks the healthy discussion that the topic badly needs, telling us “a lot of it wasn’t even about the mural. It was the fact that I was Palestinian and Arab.” She admits, “Naturally, that could’ve broken me down and forced me to be quiet, which, at the beginning I was afraid and didn’t know how to maneuver.” However, “the community came through ten times as much than the other side, like ‘we have your back.’ It created an opportunity for me to educate folks about who Rasmea is and why she’s important. And who Oscar Grant is and why the symbol of him on my wall is important.” \u003c/p>\n\u003cp>Race, religion, police actions, the question of Israel and Palestine, immigration — these are of course complex and touchy subjects, no doubt egged on by the current administration as Reem is quick to point out. Regardless of mural opinions, we all can agree that disrespectful Yelp reviews don’t help anything and that Reem’s model of worker fairness and community togetherness is a model that can — and should — defeat religious and political barriers. \u003c/p>\n\u003cp>At La Cocina, Reem realized that, yes, she wanted a small bakery but also be to big picture-minded. Remember “saving the world” at Tufts? She’s working at it. Reem and her peers are already making progress right at home in Fruitvale with a food and drink “ecosystem” between the bakery and neighbors \u003ca href=\"http://www.aleindustries.com/\">Ale Industries\u003c/a> and \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a> (you can get both at Reem’s). She is hoping to make her own za’atar blend by hiring a group of refugees in the Bay Area to do the work. Who knows what else is on the horizon?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“So much of my restaurants are an homage to Oakland,” Reem acknowledges. Whether you’re dining at Reem’s restaurants in Fruitvale or Jack London Square, you know that you’re at a place trying to lift up its community and you’re very much in Oakland. \u003c/p>\n\n",
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"excerpt": "A tour through the menus and remarkable stories of six Bay Area restaurants from five La Cocina kitchen incubator graduates.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you step inside the Outer Mission complex that houses the \u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a> food business incubator kitchen and offices on a regular weekday afternoon, it’s easy to be overwhelmed by the busy chefs, the delicious smells of baked goods and roasting meats, and the constant whirl of activity in preparation for the various markets, kiosks and catering events coming up in a few hours. There are spots for eight participants in this kitchen and it definitely seems like a ninth would be impossible to squeeze in. \u003c/p>\n\u003cfigure id=\"attachment_129706\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8310-new.jpg\" alt=\"In the busy kitchen at La Cocina headquarters.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129706\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8310-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the busy kitchen at La Cocina headquarters. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space might be tight but the goals for the nonprofit are admirably enormous. Its mission is to find talented low-income food entrepreneurs, generally women of color and immigrant communities (a handful of men have been in the program, including the very successful \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> concept). \u003c/p>\n\u003cp>\u003ca href=\"https://www.lacocinasf.org/people\">Caleb Zigas\u003c/a>, La Cocina’s Executive Director who has been involved since it debuted in 2005, told us that the incubator’s 11 staff members avoid using words like “teach” or “empower.” These women have already identified a product that they excel at and a worthy price for it — they aren’t starting from scratch concept-wise, but they usually are just cooking for friends or selling from home. Zigas pointed out that, “They know everything there is to know about business. What they may not know is how to formalize that business into a marketplace that intentionally throws up barriers.”\u003c/p>\n\u003cfigure id=\"attachment_129715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5205-new1.jpg\" alt=\"La Cocina's Executive Director Caleb Zigas in the kitchen at La Cocina headquarters.\" width=\"1920\" height=\"1588\" class=\"size-full wp-image-129715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-800x662.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-768x635.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-1020x844.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-1200x993.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-1180x976.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-960x794.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-240x199.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-375x310.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5205-new1-520x430.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Cocina's Executive Director Caleb Zigas in the kitchen at La Cocina headquarters. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We talked with five of La Cocina’s graduates who now have brick-and-mortar restaurants or kiosks. There were universal problems acknowledged by all where they could never possibly have defeated certain barriers without La Cocina’s assistance — the surging real estate prices, not speaking English well or looking a certain way being chief among them. Even La Cocina itself faces some of these problems for its proposed food hall planned for the heart of the struggling Tenderloin in 2019. \u003c/p>\n\u003cp>La Cocina’s program has three application deadlines a year and information orientations for interested individuals every other month. Once you’re in the program, it can take up to eight years to go through pre-incubation planning, the incubation period, finding capital and space, the exit to that space, and finally “graduation” when the business is self-sufficient. Yes, it can be as brisk as a one-year degree in theory but is much more likely to be a lengthy medical school and residency-type of time frame.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>La Cocina graduates have had incredible success in a wide variety of cuisines and business types. We talked with women serving Cambodian, Southern, Mexican, Arab and Gujarat (Indian) cooking. The current class includes Nepalese, Jamaican, Japanese and Salvadoran-themed businesses. Over 30 brick-and-mortars from graduates exist around the Bay Area (a handful are commissary kitchens).\u003c/p>\n\u003cp>Those present entrepreneurs in the La Cocina kitchen are following in the esteemed footsteps of women who never thought they would ever call a restaurant their own. Here are the stories of five graduates who are now navigating the Bay Area restaurant scene with their own businesses.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.besharamrestaurant.com/\">Besharam\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Besharam/@37.754276,-122.3916646,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f0ce31950a5:0x7718a923d0103fe2!8m2!3d37.7542718!4d-122.3894705\">1275 Minnesota St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7175-new.jpg\" alt=\"Besharam interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7175-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Besharam interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Barely 45 diners can fit into the serene, colorful dining room of Besharam, a spunky newcomer located in the Minnesota Street Project art gallery complex, in a far industrial corner of the Dogpatch. Despite the small size and isolated location, Besharam screams with relentless character that can be as boisterous as the heat in the spiced garlic sauce served with the grilled chicken kebab and hand-rolled flatbread at lunch. \u003cstrong>Chef and co-owner Heena Patel\u003c/strong> decided on the name, “shameless” in Hindi, because she knows she’s different than everyone else — in her family, in the Bay Area, in the world — and she isn’t afraid to show that, hey, she’s running the show at a restaurant in San Francisco and never in a million years would she have expected that while growing up as the second of five daughters in the Gujarat state of India.\u003c/p>\n\u003cp>There is bleu cheese naan with wasabi raita on the menu and a giant pop-art mural by \u003ca href=\"https://hatecopy.com/\">HateCopy’s Maria Qamar\u003c/a> next to the open kitchen with a Hindi woman drinking a cocktail. The soundtrack is bumping all lunch and dinner-long with Michael Jackson, Indian pop and seemingly everything in between. It’s definitely Heena’s restaurant.\u003c/p>\n\u003cfigure id=\"attachment_129731\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4328-new1.jpg\" alt=\"Chef and Partner Heena Patel in front of pop-art mural by HateCopy’s Maria Qamar\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4328-new1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and Partner Heena Patel in front of pop-art mural by HateCopy’s Maria Qamar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, there are pavs (sliders, a classic street food) served with little gems and pickled shiitake mushrooms on the menu, co-existing with a grilled zucchini salad and fish moilee with coconut curry and turmeric rice. In the evening, there are shishito peppers stuffed with a tamarind and chickpea filling; edamame dumplings in a lentil broth; paratha tacos accented by a strawberry-mint chutney; and ghee-roasted pork chops. Heema puts her Gujarat-meets-world philosophy about the always hotly debated “authenticity” question very bluntly: “You can take it or leave it.”\u003c/p>\n\u003cfigure id=\"attachment_129740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7312-new.jpg\" alt=\"Grilled Chicken Kabobs: Hand-rolled flatbread, spiced garlic chutney. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7312-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Kabobs: Hand-rolled flatbread, spiced garlic chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After all, she’s come all the way to this point from Gujarat to London to Marin County to full-time restaurant in San Francisco. She defeated the odds and has earned the right to cook what she wants to cook.\u003c/p>\n\u003cfigure id=\"attachment_129737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7156-new.jpg\" alt=\"Heena Patel rolls dough for flatbread in back kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7156-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heena Patel rolls dough for flatbread in back kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She got a home-science degree from Mumbai University and was given the common “a or b” decision from her father — continue studying and get a master’s degree, or go to London and find a man to marry. She elected for the latter and amidst all the boys who lined up for her, she found her husband, Paresh, after two weeks. When she was 25-years old and Paresh was 30, the couple and their then three-year old daughter moved from London to Marin County on a business visa. The two ran an adjacent liquor store and flower shop in Terra Linda (by San Rafael) for 20 years. \u003c/p>\n\u003cfigure id=\"attachment_129738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7346-new.jpg\" alt=\"Grilled Paneer Kabobs: Hand rolled flatbread, spiced garlic chutney.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7346-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Paneer Kabobs: Hand rolled flatbread, spiced garlic chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t easy upon arriving in California for Heena, being someone who looks differently, speaks differently and didn’t know a word of English at the time. In 1992, Heena would struggle on the phone at the shops, answering calls and unable to communicate clearly, despite her best efforts. On the other end of the line, one particularly disrespectful man screamed at her for her lack of English and to this day gets her worked up emotionally. It was not a welcoming way for her to step into a supposedly welcoming country. \u003c/p>\n\u003cp>Sitting down with La Cocina alums in the past few weeks, we’ve found a theme in how there was a mutual connection that led the chef/entrepreneur to the program. That happened in 2013 for Heena where she self-admittedly had “zero idea of the food business” but “checked off all the boxes” for what La Cocina looks for. Heena really wanted to open a concept for serving her style of traditional and not-so-traditional Gujarati cuisine, and the program helped her craft a 90-page business plan…for the truck. \u003c/p>\n\u003cfigure id=\"attachment_129742\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4297-new.jpg\" alt=\"Besharam Lunch Menu.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129742\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4297-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Besharam Lunch Menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Have you seen that truck around San Francisco? Nope, we didn’t think so, because it never ended up happening. Instead, she started “Rasoi,” a Ferry Building farmers' market vendor concept. Heena also held pop-ups at the likes of Jardinière and State Bird Provisions. At the latter, she served a dessert to chef and co-owner Stuart Brioza, who was beyond thrilled with his first taste, seemingly having a life-altering epiphany. Talk about the ultimate compliment and confidence booster for a shy, upstart cook like Heena.\u003c/p>\n\u003cfigure id=\"attachment_129746\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4379-new.jpg\" alt=\"A tray of Besharam desserts.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129746\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4379-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tray of Besharam desserts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then it all happened so fast with the restaurateur Daniel Patterson after La Cocina connected the two and she was invited to have lunch with him at his restaurant, Alta, in the Minnesota Street Project. Yes, that Daniel Patterson, the chef known for high-end cooking at San Francisco fine dining stalwarts like the now-closed Elisabeth Daniel and Coi. Heena was skeptical and even admitted to us, “I googled him — who is Daniel Patterson?” Recently, Patterson has become instrumental in championing socioeconomic diversity by working with Restaurants Opportunities Center United and helping aspiring restaurateurs, like Heena, defeat the odds. \u003c/p>\n\u003cp>At the lunch, Patterson offered the Alta space to Heena. It swept her off her feet. She could cook and do what she does so well, and be helped in what she’s less experienced with. Now, two months since opening, Heena has even more respect for Patterson than before she went into business with him. Simply put — the system of passionate chef, La Cocina education and renowned chef mentor/business system is working.\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/qITc3R1akO0'\n title='//www.youtube.com/embed/qITc3R1akO0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>To date, the biggest question from diners for Heena has been, “Where is the chicken tikka masala?”, pigeon-holing the most well-known Indian dish to Americans that isn’t even a traditional Indian dish. (Answer: not at this restaurant). Heena has also been shocked by how savvy her customers are, estimating about 90% have an open mind (and don’t care about the lack of tikka masala) and love her adorably different, somewhat quirky concept. She also is hugely surprised by how many Indian customers just keep coming and coming, often with big groups of non-Indian colleagues and friends. \u003c/p>\n\u003cp>Indeed, it has been quite the journey from Gujarat to the Dogpatch for Heena and Paresh. Their 29-year old daughter is studying for the bar exam and their 21-year old son is an aspiring journalist, studying at Vassar College in New York. Everyone chips in to help at Besharam, whether on the floor or from afar. Both kids help their mom with something that is definitely not one of her biggest strengths: social media. Meanwhile, at the restaurant, Paresh helps with the front-of-house and also assists on the wine and newly-launched cocktail program with Alta Group Beverage Director, Aaron Paul. \u003c/p>\n\u003cp>Paresh should also get lots of credit for allowing San Francisco to have the privilege of knowing what he’s known for decades — how talented a chef Heena is. Once, when she was doubting if a restaurant would ever happen, he assured her that “what you serve is basic but people are hungry for it.” He was very correct, though bleu cheese naan is definitely not basic. San Francisco was starving for the open-minded style of cooking that Heena brings to the table.\u003c/p>\n\u003cfigure id=\"attachment_129728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7293-new.jpg\" alt=\"Besharam signage on the front door.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129728\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Besharam signage on the front door. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.huaracheloco.com/\">El Huarache Loco\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/El+Huarache+Loco/@37.9474025,-122.5116057,17z/data=!3m1!4b1!4m5!3m4!1s0x80859a43f733d57f:0xdf3b9d5506983993!8m2!3d37.9473983!4d-122.5094116\">1803 Larkspur Landing Circle, Larkspur\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4594-new.jpg\" alt=\"Owner/Chef Veronica Salazar at El Huarache Loco.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4594-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Owner/Chef Veronica Salazar at El Huarache Loco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No, there are no burritos on the menu at \u003cstrong>Veronica Salazar’s\u003c/strong> restaurant inside Larkspur’s tony Marin Country Mart. Of course, that’s one of the first things a good percentage of her diners notice on an initial visit and ask about. For Salazar, it’s pretty simple why there are no burritos to be found at El Huarache Loco — burritos aren’t really something people eat in Mexico. “Find them at Walmart” is her advice if you want a burrito in Mexico City because they serve them in the frozen food aisle (though she can’t vouch for if they’re delicious at all). \u003c/p>\n\u003cfigure id=\"attachment_129759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7618-new.jpg\" alt=\"Huarache Con Costillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129759\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7618-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Huarache Con Costillo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, diners will find a thrilling roster of Mexico City street food and home cooking staples at El Huarache Loco, beginning with the namesake huaraches. They are thin-pressed, oval-shaped masa “tortillas” that are often thought of as “sandal-shaped.” If you’re still having trouble, just picture a flattened tamale, minus the banana leaf and with the fillings on top of the masa, and you’re kind of on the right track. The huarache is a platform for all kinds of toppings from ham, bacon and chorizo to tender rib meat (“costilla”) to the must-try nopales salad (cactus!). There is a thin layer of black bean paste between the tortilla and the toppings, then crowning garnishes of a rustic-zesty red salsa, cilantro, onions, cheese and the all-important squiggles of cool crema. Yes, it’s all kind of crazy but really it’s just downright delicious. (The “loco” in the name, by the way, is because it’s a fun word and El Huarache Loco is a common restaurant name in Mexico.) \u003c/p>\n\u003cp>Trust us, you’ll be wishing every burrito place served huaraches after your first one from Salazar.\u003c/p>\n\u003cfigure id=\"attachment_129852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4517-new.jpg\" alt=\"Owner/Chef Veronica Salazar at work in the open kitchen.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4517-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Owner/Chef Veronica Salazar at work in the open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She has been cooking them each Saturday morning at the Alemany Farmers' Market (the “People’s Market”) since 2006, just a year after joining the La Cocina program. Since coming to the Bay Area in 1995 with her husband, she had been cooking food at home for friends, family and pretty much anyone who wanted a taste of the CDMX (Ciudad de Mexico, the name Mexico City is often referred to in Mexico). Salazar first heard about a kitchen for low-income women from a news story on Univision and was soon in touch with La Cocina thanks to one of her customers. Salazar also was involved with the now-shuttered Women’s Initiative for Self Employment (also known as ALAS), who helped her hatch the all-important business plan.\u003c/p>\n\u003cfigure id=\"attachment_129765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7629-new.jpg\" alt=\"Quesadilla Chilanga with Huitlacoche\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7629-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quesadilla Chilanga with Huitlacoche \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fast-forward to 2012 and Salazar’s popularity at Alemany made her a favorite of critics and diners alike (count this writer as one who visited in the early days and became an enormous fan). A developer in Marin County was looking for a chef to run a Mexican restaurant in their new rustic, high-end shopping complex by the Larkspur Ferry Terminal. Salazar noted to us recently that it was a pretty “ugly, lonely looking place” at first. But, she believed in it. The commute wouldn’t be so bad (after all, from her home in San Francisco, it takes just as long to get to La Cocina as it does to drive to Larkspur) and the crowds would come just like at Alemany.\u003c/p>\n\u003cfigure id=\"attachment_129762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7632-new.jpg\" alt=\"Fish taco\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129762\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7632-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The risk clearly worked as El Huarache Loco became the first restaurant opened by a La Cocina alum. Salazar pays homage to her La Cocina roots with a 2011 picture of her in the incubator’s kitchen with three fellow chefs, all of whom have successful full-time concepts today. \u003c/p>\n\u003cfigure id=\"attachment_129767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7552-new.jpg\" alt=\"Inside El Huarache Loco with 2011 photo of her in La Cocina incubator’s kitchen on the wall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7552-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside El Huarache Loco with 2011 photo of her in La Cocina incubator’s kitchen on the wall. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Around the restaurant, she also has many distinct nods to her Mexico City home and her family — a family that has run a restaurant, Caldos Rivera, for more than 60 years in the heart of the chaotic city. Salazar told us that as a woman in Mexico, “To live, you have to learn how to cook.” These dishes have been with her forever. Beyond huaraches, the menu in Larkspur includes “antojitos” (CDMX specials and appetizers), like a delicate, curled huitlacoche-filled (dark black corn fungus) quesadilla that is nothing like the greasy, cheesy, flat Tex-Mex quesadillas you’ve surely tried. There are other unfamiliar names to most Bay Area diners like pambazos, sopes, gorditas and tostadas. Breakfast features huevos rancheros and chilaquiles. There are also more familiar tacos in myriad formats and fillings, along with daily specials and enchiladas that are again not recognizable to most diners in the audience. Salazar honors her mother in the chop-like house “Doña Luz” salad with a smorgasbord of great ingredients because her mother was so great at tying together surplus ingredients into a salad.\u003c/p>\n\u003cfigure id=\"attachment_129760\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7622-new.jpg\" alt=\"Ensalada Doña Luz\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129760\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7622-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ensalada Doña Luz \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salazar doesn’t cut any corners. She makes her own masa for the tortillas; fantastic and not-too-sweet agua frescas are housemade; and the guacamole is prepared from scratch, along with a half-dozen types of salsa. She has had to adapt a bit for the Marin audience. Remember, while there are lots of adventurous diners ready to eat anything, anywhere — there are also plenty of soccer moms and rushed ferry commuters stopping by. So, tripe-filled menudo quickly left the menu. There is no tongue amongst the taco meats. There is, however, alphabet soup on the kid’s menu.\u003c/p>\n\u003cfigure id=\"attachment_129764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7649-new.jpg\" alt=\"Agua frescas are housemade: jimica (hibiscus), pineapple and watermelon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129764\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7649-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agua frescas are housemade: jimica (hibiscus), pineapple and watermelon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salazar has found a home in a place that is about as far a 180-degree spin from hectic Mexico City as you can get. Inside El Huacache Loco, there are giant handmade rancho-style chairs and lots of the customary singing and dancing skeletons from Dia de los Muertos celebrations that you might find in her home city. Then walk outside and you’ll see a pond with koi and turtles, lots of relaxed locals who just left yoga class, and you’ll certainly notice how the exterior of El Huarache Loco is the same as everything else in the charming shopping area (freshly painted, chic farmhouse-looking). \u003c/p>\n\u003cfigure id=\"attachment_129766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7578-new.jpg\" alt=\"El Huarache Loco outside eating area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7578-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Huarache Loco outside eating area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In bucolic Marin, Salazar is still trying to defeat the naysayers who claim that this isn’t “real Mexican food.” Quite simply, anyone can think what they want to think, but we know that they’re wrong. Salazar definitely knows that they’re wrong because she is one of the Bay Area’s great ambassadors of the cuisine from one of the world’s grandest and most culturally enriching cities. \u003c/p>\n\u003ch2>\u003ca href=\"https://www.minniebellssoul.com/\">Minnie Bell’s Soul Food Movement\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Public+Market/@37.8412911,-122.2938373,15z/data=!4m5!3m4!1s0x0:0x68a7c0c0b72fc684!8m2!3d37.8412911!4d-122.2938373\">5959 Shellmound St., Emeryville\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_129780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4696-new.jpg\" alt=\"Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Excuse me! I hate to interrupt, but may I just say that she makes THE best fried chicken I have ever had.”\u003c/p>\n\u003cp>A few seconds later, both the glowing customer and Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement, lightheartedly assure this food writer that this moment wasn’t staged for our interview. He genuinely feels that this crispy, succulent, rosemary-flecked plate of fried chicken was the greatest that he had ever encountered, even surpassing his longtime prior gold standard — of course, his own recipe.\u003c/p>\n\u003cfigure id=\"attachment_129784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7718-new-1.jpg\" alt=\"Millie Bell's Rosemary Fried Chicken and Cornbread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7718-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Millie Bell's Rosemary Fried Chicken and Cornbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As an hour goes by with McPherson, nobody else stops the interview other than a coworker asking a fryer question or her 13-year old son, Eric, stopping by because his summer job right now is working for his mom’s Emeryville Public Market kiosk four-days-a-week (Eric’s mom informs us that his favorite part of the job is counting the hours he’s worked and charging those hours). \u003c/p>\n\u003cfigure id=\"attachment_129797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4690-new.jpg\" alt=\"Fernay McPherson, fellow employee and Fernay's son Eric (R) working at the Minnie Bell's kiosk.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4690-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson, fellow employee and Fernay's son Eric (R) working at the Minnie Bell's kiosk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, once McPherson is back at her post in the tiny Minnie Bell’s space, roving between the cash register, the two fryers, the refrigerator full of Kool-Aid (a LOT of freshly-mixed, not exactly all-natural Kool-Aid), and the back’s prep areas, she’s receiving constant praise from happy customers of all ages and backgrounds. Maybe it’s the fact that the kiosk is in an isolated corner of a Public Market with constant construction? Maybe it’s McPherson’s ever-present upbeat charm? Maybe it’s because they’re all drinking the Minnie Bell’s Kool-Aid? Maybe…it’s the rosemary?\u003c/p>\n\u003cfigure id=\"attachment_129793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4707-new.jpg\" alt=\"A sprig of fried rosemary accompanies the Rosemary Fried Chicken.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4707-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sprig of fried rosemary accompanies the Rosemary Fried Chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, the rosemary fried chicken. It’s everything that a legendary fried chicken should be with a crunchy, ready-to-shatter crust that is gleefully free of grease, and meat that is as juicy as a ripe summer peach, whether you’re munching on drumstick, wing, breast or thigh. Rosemary has been the recipe’s staple since her early adult cooking days when she had rosemary on hand and sampled with it. Her recipe has no seasoning nor any buttermilk or a second dredging of batter. McPherson’s key move is to give the chicken a rosemary-hot sauce marinade for 24 hours or more. Then she fries the chicken and rosemary in clean oil (the kiosk closes between lunch and dinner for a labor-intensive oil switch-out). \u003c/p>\n\u003cfigure id=\"attachment_129801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7769-new.jpg\" alt=\"The kiosk closes between lunch and dinner for a labor-intensive oil switch-out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7769-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The kiosk closes between lunch and dinner for a labor-intensive oil switch-out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With all of this chicken talk, Minnie Bell’s is by no means a one-hit wonder. The menu sticks to roughly a half-dozen supporting cast members, all of whom are vegetarian (no bacon, no lard). Well, the three-cheese mac & cheese with Parmesan, fontina and cheddar isn’t exactly a light selection, nor is the sweeter, fluffier-style of cornbread that McPherson makes with lots of brown butter. However, the smoky vegan red rice and beans and the red chili-accented braised greens are miles ahead of their peers in flavor complexity and a clean brightness that is never associated with them. \u003c/p>\n\u003cfigure id=\"attachment_129782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7732-new.jpg\" alt=\"Three-cheese Mac & Cheese with Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7732-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three-cheese Mac & Cheese with Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7713-new.jpg\" alt=\"Braised Greens.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7713-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Braised Greens. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7733-new.jpg\" alt=\"Red Beans & Rice Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7733-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Beans & Rice Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>McPherson’s family is originally from New Mexico and Texas, and came to California as part of the mid-century Great Migration, a period when the Fillmore was booming as the “Harlem of the West.” A generation later, McPherson has called the Fillmore “home” for all but a couple years when she attended cooking school in Sacramento. Sadly, she has witnessed that neighborhood boom steadily fade. She’s hoping that one day Minnie Bell’s can play a part in bringing back that vibrant heyday for the corridor.\u003c/p>\n\u003cfigure id=\"attachment_129789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4678-new.jpg\" alt=\"McPherson has called the Fillmore “home” and that is reflected on the back of Minnie Bell's T-shirts which say "EST. IN FILLMOE."\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4678-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">McPherson has called the Fillmore “home” and that is reflected on the back of Minnie Bell's T-shirts which say \"EST. IN FILLMOE.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At first, her role in the kitchen for the family was to grate cheese for mac ‘n’ cheese, an activity that she admittedly “dreaded.” The first recipe she had to master was a Betty Crocker Dinette Cake. She gradually learned how to cook her family’s soul food recipes from her late grandmother Lillie Bell and her great aunt Minnie (now 85 years old). Their impact on her personal and professional life years later are why both are the namesakes of Minnie Bell’s and, frankly, why she was compelled to become a chef.\u003c/p>\n\u003cfigure id=\"attachment_129781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4662-new.jpg\" alt=\"Fernay McPherson's late grandmother Lillie Bell (R) and her great aunt Minnie (now 85 years old)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4662-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson's late grandmother Lillie Bell (R) and her great aunt Minnie (now 85 years old) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The concept launched as a mobile catering company, hence the Soul “Movement.” She joined La Cocina in 2011 and participated in the Fillmore Mobile Food Vendor and Artisan Marketplace program, a small business course that La Cocina taught with Urban Solutions, a nonprofit economic development organization. “Small businesses are what make the world go around,” McPherson tells us. Sadly, seven years later, the city is still “sleeping on the fact that we’re small businesses.”\u003c/p>\n\u003cp>During her time with La Cocina, Minnie Bell’s became increasingly in demand for catering and pop-ups, with the most notable of the latter being a substantial run at Wing Wings in the Lower Haight. Still, the permanent restaurant just wouldn’t come, but luckily a yearlong lease in the Emeryville Public Market emerged after fellow La Cocina alum Nyum Bai left.\u003c/p>\n\u003cfigure id=\"attachment_129812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4674-new.jpg\" alt=\""Nourish The Public + Nourish Yourself" signage at The Emeryville Public Market next to Minnie Bell's kiosk.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4674-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Nourish The Public + Nourish Yourself\" signage at The Emeryville Public Market next to Minnie Bell's kiosk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Fillmore is having huge dining growth, started by the blockbuster State Bird Provisions, and recently followed by the likes of \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a>, Wise Sons and \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">Merchant Roots\u003c/a>. All are delicious and small (ish) businesses — and all are not black-owned. For McPherson, the scene on Fillmore is “bittersweet” because these are very worthy and considerate additions to the neighborhood, but “it’s a mystery” to her and “an eyesore for the community” how there are still so many prominently vacant storefronts in the corridor. Real estate developers keep holding out for someone to pay bigger and bigger bucks. It’s about the money. It’s all about the money. In the meantime, the potentially vibrant culture and significant foot traffic is kept away, other than the nightly State Bird Provisions line.\u003c/p>\n\u003cp>Soon, McPherson will get her permanent restaurant because she is an immensely gifted chef with the fervently devoted following that she deserves like that raving diner who paused our interview. Those fans will follow Minnie Bell’s wherever its movement goes. \u003c/p>\n\u003cfigure id=\"attachment_129792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4663-new.jpg\" alt=\"Signage for Minnie Bell's Soul Movement.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4663-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Signage for Minnie Bell's Soul Movement. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.nyumbai.com/\">Nyum Bai\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Nyum+Bai/@37.7763222,-122.224679,15z/data=!4m2!3m1!1s0x0:0xc85f72f420fd5355?sa=X&ved=0ahUKEwjX94G4g63cAhVD7VQKHe60B8UQ_BIItAEwDQ\">3340 E 12th St., Oakland Suite 11\u003c/a>\u003c/p>\n\u003cp>Taste the steamed fish soufflé called “amok” and dip some exquisitely trimmed cucumbers into “prahok,” a homey and spicy ground pork dip, and you’ll simultaneously experience profound beauty and pain through a cuisine’s powerful story. \u003c/p>\n\u003cfigure id=\"attachment_129834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7994-new.jpg\" alt=\"Prahok Ktiss\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7994-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prahok Ktiss \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is so much joy in Cambodian cooking, whether starting with a banana blossom, cabbage and sweet basil “ngoum banana salad” or digging into the slightly sweet, profoundly earthy and balanced “kuy teav Phnom Penh” noodles in a seven-hour pork broth that tastes much more like a complex craft cocktail at Trick Dog than the rugged tonkotsu ramen broth you would be expecting. Along with the food, there is tremendous beauty in the stunning natural setting and rich culture of Cambodia, one that is not very well known to the Bay Area audience. As Nite Yun, the chef-owner of Oakland’s five-month old restaurant, Nyum Bai, unfortunately points out — everyone seems to know about Angkor Wat’s temples and the genocide, and that’s about it for Cambodia. She’s trying to change that one guest at a time.\u003c/p>\n\u003cfigure id=\"attachment_129825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7823-new.jpg\" alt=\"Nite Yun, the chef-owner of Nyum Bai making Ngoum Banana Salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7823-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun, the chef-owner of Nyum Bai making Ngoum Banana Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129841\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/nite-bai-salad.jpg\" alt=\"Nite Yun in Nyum Bai kitchen carrying finished Ngoum Banana Salad.\" width=\"1920\" height=\"1077\" class=\"size-full wp-image-129841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-1020x572.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-1200x673.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/nite-bai-salad-520x292.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun in Nyum Bai kitchen carrying finished Ngoum Banana Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7844-new.jpg\" alt=\"Ngoum Banana Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129829\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7844-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ngoum Banana Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nite’s earliest memories from her youth are eating rice with her hands on the floor of her family’s apartment in Stockton while mid-century Khmer rock and roll music played in the background. That was a common portrait of her life growing up in the Central Valley town, where she constantly grappled with the question of identity that countless immigrants in this country think about. Her life was nothing similar to her friends in high school — they probably didn’t even know where Cambodia was and definitely didn’t eat rice with their hands. On the flip side, she wasn’t really part of the Americana culture of eating hamburgers and watching TV shows all the time. Nite just focused on school and family, spending most of her time at home with her parents and two brothers (she’s the middle child). \u003c/p>\n\u003cfigure id=\"attachment_129820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4938-new.jpg\" alt=\"Kuy Teav Phnom Penh\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4938-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kuy Teav Phnom Penh \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4946-new.jpg\" alt=\"Kuy Teav Phnom Penh with noodles displayed.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4946-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kuy Teav Phnom Penh with noodles displayed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She doesn’t have memories of before Stockton. \u003c/p>\n\u003cp>Nite’s parents dodged land mines, worked in labor camps and managed to flee the horrific genocide during the Khmer Rouge’s reign of terror in Cambodia during the late 1970s. Her parents spent five years in a refugee camp in Thailand where Nite was born. The family was sponsored by a church group in Texas and immigrated to the U.S. before quickly relocating to Stockton because of the large Cambodian expat community there. \u003c/p>\n\u003cp>Nite didn’t fully understand the scope of the genocide or why her parents didn’t open up much about their past until well into her youth. She acknowledges now that they struggled with a form of PTSD and that is a reason that she learned very little about her mysterious homeland of Cambodia until she grew older.\u003c/p>\n\u003cp>Trips back to Cambodia in her early adult years helped Nite better understand her heritage and planted the idea of Nyum Bai in her mind. At first, she spent four years at SF State in the nursing program but knew that wasn’t for her, telling us, “How could I be a nurse if I didn’t care? It was all compounded. Everything that was in the hospital I was so unhappy about, like learning about it was one thing, but actually working in the hospital, wearing scrubs [and] the lighting, the smells and everything, it was like, ‘Get me out of here!’”\u003c/p>\n\u003cp>It was on her third trip back to Cambodia, while eating a bowl of soup in a market, that she realized she should start her own food business. Through Nyum Bai, Nite says, she could open up her country by “sharing Cambodia [and] teaching people about Cambodia through the cuisine, but also a way for people to reunite with their roots.” \u003c/p>\n\u003cfigure id=\"attachment_129848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4899-new.jpg\" alt=\"The Take Away Window at Nyum Bai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4899-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Take Away Window at Nyum Bai. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She had no idea how this was going to actually be a business. She didn’t have any formal culinary training other than cooking extensively with her mom and then on her own at college when she started missing her mom’s recipes. Though she lacked the business plan, she definitely didn’t lack what she describes as “purpose.” Nite set about on her own doing recipe testing and held private dinners at her home. A visit to the 2009 La Cocina Street Food Festival convinced her to reach out to the organization but she didn’t feel ready to truly be an entrepreneur. She incorrectly doubted herself. After all, she even knew that one of her mom’s frequent sayings, “Nyum Bai,” (a Cambodian phrase for “Eat rice” or “Let’s eat!”) should be the name of this future concept. Instead of having a formal interview, Nite was asked to cater a board meeting for La Cocina and that become an informal interview — a “trick” she admits — and Nite joined in 2014. Nyum Bai found a stall in the Emeryville Public Market in early 2017 (now occupied by Minnie Bell’s) and that expansion made the entire Bay Area realize that Cambodian food should be, and thankfully now is, on the map of vital cuisines to sample and learn more about.\u003c/p>\n\u003cp>Emeryville gave her lessons that she badly needed for achieving that grander dream — her own spot. Some of the challenges she encountered and had to get past included “learning how to be a leader, scaling up recipes, sharing my stories and opening up to strangers.” It didn’t take long for the opportunity of a permanent Oakland spot to appear. \u003c/p>\n\u003cfigure id=\"attachment_129823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7804-new.jpg\" alt=\"Colorful Nyum Bai interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7804-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Colorful Nyum Bai interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The owner of the Fruitvale, Oakland burgers and craft beers spot, The Half Orange, was connected to La Cocina and informed the organization that he was going to be closing the business. Around the same time, Nite’s yearlong lease for Emeryville was winding down. It was a no-brainer match for Nyum Bai and Fruitvale (though her commute from West Oakland has gone from five minutes to fifteen minutes!). \u003c/p>\n\u003cfigure id=\"attachment_129831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7973-new.jpg\" alt=\"Nyum Bai interior.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7973-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Half Orange’s narrow space, open kitchen and charming patio area, plus Fruitvale’s diversity and constant energy just felt like Nyum Bai’s right home. The dining room has a striking pink neon and aquatic blue slatted fixture, cheery bursts of white and bright colored paints, and Khmer rock and roll albums on the walls. The outside patio is festive and bustling, feeling like it could be a roadside market with its narrow bench seating, but is also singularly “Oakland” via the neighboring market’s mariachi music and piñatas. \u003c/p>\n\u003cfigure id=\"attachment_129815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4901-new.jpg\" alt=\"Nyum Bai dinner and lunch menus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4901-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai dinner and lunch menus. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extensive dinner menu has three sections: starters like grilled beef skewers with a honey and “kroeung” (a Cambodian spice paste) dipping sauce, or taro, pork and glass noodle-filled crispy rolls; a trio of noodles dishes under their own heading; and “With Rice” dishes ranging from crispy catfish topped with green mango salad to the southern Khmer sweet and peppery pork belly stew called “koh.” Weekday lunch is counter-service and an abbreviated menu of noodles, rice plates, snacks and some intriguing salad and sandwich creations (new fried chicken sandwich alert!). \u003c/p>\n\u003cfigure id=\"attachment_129849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4902-new.jpg\" alt=\"Nyum Bai outdoor eating space.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4902-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai outdoor eating space. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fruitvale has been unpredictable in the early going for business because foot traffic can be a challenge (it’s a block removed from the BART station) and there isn’t the natural pull of a built-in residential area. Nite has really enjoyed seeing the mix of travelers going to Cambodia or those who recently visited, the countless adventurous Bay Area diners always on the lookout for learning about global cuisines, and how the region’s Cambodian population has certainly embraced her concept. \u003c/p>\n\u003cp>Nyum Bai is a deeply personal restaurant that reaches back to before Nite was born. You can feel that pain from her country’s past but the joy in the country’s resilience since such unspeakable tragedy. She wanted to provide “a space for the old and the new generation of Cambodians to come together and start healing” and has accomplished that.\u003c/p>\n\u003cfigure id=\"attachment_129830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_7960-new.jpg\" alt=\"Nite Yun, the chef-owner of Nyum Bai in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_7960-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun, the chef-owner of Nyum Bai in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“If you ever feel like giving up,” Nite says, “just remind yourself why you started the business in the first place.” Words can’t describe what her parents and her homeland went through. At least there is the warmth and beauty of food to connect generations and comfort each other.\u003c/p>\n\u003ch2>\u003ca href=\"http://reemscalifornia.com/\">Reem’s\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Reem's+California/@37.7754485,-122.2247451,15z/data=!4m5!3m4!1s0x0:0x850f93f103291775!8m2!3d37.7754485!4d-122.2247451\">3301 E 12th St #133, Oakland\u003c/a> \u003c/p>\n\u003ch2>\u003ca href=\"http://dyafaoakland.com/\">Dyafa\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Dyafa/@37.7936067,-122.2743699,15z/data=!4m5!3m4!1s0x0:0xe8e7c53f0e32d9ab!8m2!3d37.7936067!4d-122.2743699\">44 Webster St., Oakland\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_129869\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8025-new.jpg\" alt=\"#FEELTHEWARMTH at Reem's. Reem Assil, the Chef-Owner wearing her restaurant's t-shirt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8025-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">#FEELTHEWARMTH at Reem's. Reem Assil, the Chef-Owner wearing her restaurant's t-shirt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland doesn’t have a Tony Bennett-style flowery ballad nor does it boast iconic and widely photographed pyramids, cable cars and curvy, steep, garden-decorated streets. That’s not Oakland. You don’t leave your heart in The Town; you give your heart to it. \u003c/p>\n\u003cfigure id=\"attachment_129888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5027-new.jpg\" alt=\"Reem Assil, the Chef-Owner of Reem’s.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5027-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil, the Chef-Owner of Reem’s.\u003c/figcaption>\u003c/figure>\n\u003cp>That has been the case for Reem Assil, the Chef-Owner of Reem’s in Fruitvale and Chef-Partner with Dyafa in Jack London Square, since she moved to Oakland. Growing up in the small Arab community just outside Boston and attending nearby Tufts University, Massachusetts never felt like a place meant for her, for reasons well beyond the predictably harsh winters. Oakland finally felt like “home” with its diversity, its energy and its sense of community. \u003c/p>\n\u003cfigure id=\"attachment_129866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8013-new.jpg\" alt=\"Welcome sign at Reem's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8013-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Welcome sign at Reem's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Reem’s mother is Palestinian and her father is Syrian. The two met after both relocated to Beirut before coming to the United States together. All through her youth, Reem felt like a “stranger in a strange land,” trying to truly figure out her identity. She definitely didn’t think that identity was going to be as a chef — she actually wanted to be an actress and then shifted towards social justice and “trying to change the world” while at Tufts. \u003c/p>\n\u003cp>When Reem moved to the Bay Area in 2005 because she “was over Boston” and could crash on her uncle’s couch in Daly City, she ended up working at non-profits and as a community organizer in Oakland for a range of causes and issues from airport labor to urban development policies. It was on a trip in 2010 (just before the Arab Spring) to Lebanon and Syria when the idea for Reem’s was largely created after she absolutely adored the many street corner bakeries in Beirut and Damascus. She was struck not just by how delicious the pastries were, but also how these omnipresent bakeries were sort of like sanctuaries in a city full of constant turmoil — a situation not unlike Oakland, except her new home didn’t have those much-needed communal gathering spots. \u003c/p>\n\u003cfigure id=\"attachment_129868\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8022-new.jpg\" alt=\"What's a Man'oushe?\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8022-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">What's a Man'oushe? \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8111-new.jpg\" alt=\"Za'atar Man'oushe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8111-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Za'atar Man'oushe. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, Reem signed up for baking and pastry classes at Laney College in Oakland, but left after six months to join the well-known, worker-owned Arizmendi Bakery and Pizzeria in Emeryville. After those formative days, there was no doubt where Reem’s career was heading. She was connected to La Cocina in 2014 through the Women’s Initiative Center and initially wanted to have a wood-fired oven attached to a truck à la \u003ca href=\"https://www.kqed.org/bayareabites/37826/jon-darskys-del-popolo-pizza-of-the-people\">Del Popolo\u003c/a> to cook her signature item, mana’eesh (puffy pita-like flatbreads). However, she points out that “out of practicality and learning how to run a food business, that concept changed.” Plus, her mom (incorrectly) had doubts about whether Americans would even like mana’eesh. The Reem’s concept pop-ups began first at the Mission Community Market and shortly thereafter she was a mega-hit at several farmers' markets, including the Ferry Building. Her production for the markets and catering was bursting at the seams of La Cocina. She essentially had to go. \u003c/p>\n\u003cfigure id=\"attachment_129880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8167-new.jpg\" alt=\"Cheese Man'Oushe with added Veg Mix and Farm Fresh Egg.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8167-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Man'Oushe with added Veg Mix and Farm Fresh Egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With fortuitous timing, Reem was connected to a former Chinese fast food restaurant space in busy Fruitvale Village as her production was surging. It was the perfect spot geographically and physically for Reem’s brick-and-mortar debut, complete with plenty of baking and mana'eesh oven space.\u003c/p>\n\u003cfigure id=\"attachment_129883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8198-new.jpg\" alt=\"Reem Assil's husband, J behind the front counter at Reem's. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8198-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem's husband, J behind the front counter sporting a shirt that says \"Freedom to STAY, Freedom to MOVE, Freedom to RETURN.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8201-new.jpg\" alt=\"Reem's entryway, mural, display case, open kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8201-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem's entryway, mural, display case, open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8029-new.jpg\" alt=\"The dining area at Reem's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8029-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Reem's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bakery/café has become a fixture for a diverse range of customers, heavy on families in the daytime and commuters in the evening. They come together to enjoy Reem’s “unapologetically Arab street food” with “California love.” That means saj wraps (flatbreads cooked on a dome-shaped griddle) and oven-baked mana’eesh topped with anything from za’atar made in Jordan to avocado to falafel to sujuk (a beef sausage) to soft-yolk farm fresh eggs. Guests will also find various baked goods, fattoush, spreads, and handheld “mu’ajinaat” pastries in flavors like lamb, pomegranate and pine nut.\u003c/p>\n\u003cfigure id=\"attachment_129877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8138-new.jpg\" alt=\"Falafel Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8138-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Falafel Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129873\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8041-new.jpg\" alt=\"The baking area at Reem's is visible from outside and people can watch baking in action.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129873\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The baking area at Reem's is visible from outside and people can watch baking in action. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8069-new.jpg\" alt=\"Making Mana'eesh in the open kitchen area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8069-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making Mana'eesh in the open kitchen area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bakery took years to plan. The second restaurant took weeks.\u003c/p>\n\u003cp>Reem and the chef-restaurateur Daniel Patterson have both long been involved with \u003ca href=\"http://rocunited.org/\">Restaurants Opportunities Center United\u003c/a>, an organization devoted to improving working conditions, wages and diversity in restaurant labor. A few months ago, Patterson informed Reem that his Jack London Square restaurant Haven was going to pivot concepts. She pitched to Patterson the idea of Dyafa, a hipper, more ambitious take on Arab cuisine concept named for “hospitality.” Quickly, Dyafa came to fruition and opened in April 2018, just a month after her son Zain was born. Talk about a busy spring and current summer for Reem.\u003c/p>\n\u003cfigure id=\"attachment_129900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8238-new.jpg\" alt=\"Dyafa dining area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dyafa dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8252-new.jpg\" alt=\"Open kitchen at Dyafa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8252-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Open kitchen at Dyafa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dyafa is very much “of the moment,” part of a nationwide trend of chic and eclectic Middle Eastern fine dining restaurants. At lunch and dinner, diners at Dyafa usually start with an order of those same mezze spreads as at Reem’s, highlighted by a smoky baba ghanoush that is so smoky that you’d swear it has an ounce of mezcal in it. Lunch tends to be more simpler fare, led by saj wraps that might be the “shish tawook” filled with spicy chicken kebab or turmeric-spiced cauliflower, eggplant and feta cheese in the “Steph Curry.” The latter is obviously an Oakland must-order for the name alone. Dinner sports a much more extensive selection of cold mezze and hot mezze, plus large plates like sumac-spiced chicken confit and braised lamb shank with garlic yogurt. \u003c/p>\n\u003cfigure id=\"attachment_129903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8268-new.jpg\" alt=\"Mezze Sampler at Dyafa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8268-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mezze Sampler at Dyafa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8279-new.jpg\" alt=\"Steph Curry saj: turmeric-spiced cauliflower, eggplant, feta, roasted garlic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8279-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dyafa's Steph Curry saj: turmeric-spiced cauliflower, eggplant, feta, roasted garlic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The two restaurants reside in two complete opposite worlds view-wise. Dyafa looks at the Oakland Estuary’s leisurely boats and tourist scene, while Reem’s 40-seat dining room and vast patio gazes at the frenetic area around Fruitvale BART. Only Dyafa, though, has a popular bar with excellent Arab-leaning cocktails from Alta Group Beverage Director Aaron Paul that seem to be popular even at noon on a weekday, with witty names to boot like To Yaffa With Love (vodka, cara cara orange, curaçao, Grand Poppy liqueur). \u003c/p>\n\u003cfigure id=\"attachment_129908\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8259-new.jpg\" alt=\"View of outdoor patio and Oakland Estuary in Jack London Square.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8259-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">View of outdoor patio and Oakland Estuary in Jack London Square. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8240-new.jpg\" alt=\"Bar at Dyafa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8240-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar at Dyafa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5060-new.jpg\" alt=\"Dyafa's nature design with tree roots dangling from exposed rafters.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5060-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dyafa's nature design with tree roots dangling from exposed rafters. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dyafa also sports a sleek Middle East-meets-California nature design with tree roots dangling from exposed rafters and mosaic tiles on the floor. Reem’s is definitely not trying to be anything hip or lounge-like. Instead, the space is homey and charming as both a meal-gathering place and weekday freelance workforce office. It boasts bright colors (think light green, pink, yellow); Arabic script on the walls including the names of Kickstarter donors; a bakery case, open kitchen and ordering counter; and a mural of Rasmea Odeh and \u003ca href=\"https://en.wikipedia.org/wiki/Shooting_of_Oscar_Grant\">Oscar Grant\u003c/a> (the unarmed black man killed at Fruitvale BART in 2009).\u003c/p>\n\u003cfigure id=\"attachment_129863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_5021-new.jpg\" alt=\"Reem Assil stands by the mural of Rasmea Odeh and Oscar Grant.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129863\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_5021-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil stands by the mural of Rasmea Odeh and Oscar Grant. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ah, the mural. Much has been written about the controversy of the mural and Eater SF’s Andrew Dalton has a thorough breakdown of the situation last summer when “J., the Jewish News of California,” featured an op-ed denouncing the artwork’s meaning and a \u003ca href=\"https://sf.eater.com/2017/6/23/15820576/reems-arab-bakery-rasema-odeh-oakland-controversy\">large controversy\u003c/a> emerged. \u003c/p>\n\u003cfigure id=\"attachment_129874\" class=\"wp-caption aligncenter\" style=\"max-width: 1858px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_8062-new.jpg\" alt=\"Statement about the mural.\" width=\"1858\" height=\"1239\" class=\"size-full wp-image-129874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new.jpg 1858w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_8062-new-520x347.jpg 520w\" sizes=\"(max-width: 1858px) 100vw, 1858px\">\u003cfigcaption class=\"wp-caption-text\">Statement about the mural. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the aftermath, there were death threats, a cascade of threatening Yelp reviews (mostly from non-diners), protesters, a need for Oakland police to be stationed outside, and even a star turn in, of all places, \u003ca href=\"https://www.breitbart.com/california/2017/06/20/oakland-bakery-pays-homage-to-convicted-soon-to-be-deported-palestinian-terrorist-rasmea-odeh/\">Breitbart\u003c/a>. \u003c/p>\n\u003cp>That all was definitely not in the business plan for a place that encourages to \u003cstrong>“#Feelthewarmth”\u003c/strong> and has a vision to “build strong, resilient community” in the power of food. \u003c/p>\n\u003cp>The mural is important to Reem because she sees Odeh, a Palestinian, as a “symbol of unfairness in immigration.” Odeh was convicted in 1969 of being involved in a supermarket bombing that killed two Israeli students in Jerusalem. After a decade in jail, she was freed in a prisoner exchange with the Palestinians and immigrated to the U.S. in the 1990s. She was instrumental in organizing the massive Women’s Marches of January 2017, but, because officials claimed that her conviction from 1969 was never reported to U.S. officials, Odeh was deported back to her homeland of Jordan last fall. \u003c/p>\n\u003cp>Reem continually seeks the healthy discussion that the topic badly needs, telling us “a lot of it wasn’t even about the mural. It was the fact that I was Palestinian and Arab.” She admits, “Naturally, that could’ve broken me down and forced me to be quiet, which, at the beginning I was afraid and didn’t know how to maneuver.” However, “the community came through ten times as much than the other side, like ‘we have your back.’ It created an opportunity for me to educate folks about who Rasmea is and why she’s important. And who Oscar Grant is and why the symbol of him on my wall is important.” \u003c/p>\n\u003cp>Race, religion, police actions, the question of Israel and Palestine, immigration — these are of course complex and touchy subjects, no doubt egged on by the current administration as Reem is quick to point out. Regardless of mural opinions, we all can agree that disrespectful Yelp reviews don’t help anything and that Reem’s model of worker fairness and community togetherness is a model that can — and should — defeat religious and political barriers. \u003c/p>\n\u003cp>At La Cocina, Reem realized that, yes, she wanted a small bakery but also be to big picture-minded. Remember “saving the world” at Tufts? She’s working at it. Reem and her peers are already making progress right at home in Fruitvale with a food and drink “ecosystem” between the bakery and neighbors \u003ca href=\"http://www.aleindustries.com/\">Ale Industries\u003c/a> and \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a> (you can get both at Reem’s). She is hoping to make her own za’atar blend by hiring a group of refugees in the Bay Area to do the work. Who knows what else is on the horizon?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“So much of my restaurants are an homage to Oakland,” Reem acknowledges. Whether you’re dining at Reem’s restaurants in Fruitvale or Jack London Square, you know that you’re at a place trying to lift up its community and you’re very much in Oakland. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"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",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"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": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"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.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"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": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
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