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"disqusTitle": "5 Bites: Delightful Bay Area Dim Sum",
"title": "5 Bites: Delightful Bay Area Dim Sum",
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"content": "\u003cfigure id=\"attachment_77219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15-1024x575.jpg\" alt=\"Joy Luck Palace\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77219\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dim Sum at Joy Luck Palace\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps you're a dim sum disciple of the venerable \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing \u003c/a> or other haunts around San Francisco, but there's plenty of other places around the Bay Area to snack on this delightful Chinese fare. While it's hard to narrow down the list to just five, the following restaurants are perennial favorites that I'm willing to brave the crowds for on Sunday mornings -- especially with the Lunar New Year right around the corner (January 31). Let us know where you go for your dumpling fix in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76991,76994,76990,76987,76988,76989,76992,76995,76997,76996\"]\u003c/p>\n\u003cp>Koi Palace in Daly City is the flagship location of this mini-dim sum empire, but the Dublin location in the Ulferts Center matches its predecessor in quality. Take the escalator up to the second level of the mall, walk through the glowing Moon Gate and if you're lucky, you won't have to wait too long for a seat in one of their spacious dining rooms. Even on a weekday, bow-tied waiters and servers decked out in black-and-red visors briskly weave through the tables with trays and carts attending to the busy lunch rush as quickly as they can. Their extensive colorful menu offers a variety of dishes; highlights include the lamb buns that arrive sizzling over a bed of onions and scallions in a clay pot; stir-fried, garlicky green beans with tender morsels of pork and chili pepper; succulent, deep-fried pork ribs glazed with maple butter and served in a large coffee mug over a thick, sweet chocolaty-espresso sauce; spinach-scallop dumplings swimming in a spicy Sichuan sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.koipalace.com\" target=\"_blank\">Koi Palace\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd. (Dublin Ulferts Center) [\u003ca href=\"http://goo.gl/2UVkrs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 833-9090\u003cbr>\nHours: Mon-Fri 11am-3pm; Mon-Thu., Sun 5-9:30pm; Fri-Sat 5-10pm; Sat 10am-3:30pm; Sun 9:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Koi-Garden/153819508020427?rf=117776788284305\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76841,76842,76845,76848,76854,76846,76849,76850,76851,76852\"]\u003c/p>\n\u003cp>If you're headed to the Pacific East Mall to stock up on Asian groceries at Ranch Market 99, be sure to stop by its next door neighbor: Asian Pearl Seafood Restaurant. While there's usually a bit of a wait during prime time hours on weekends, they'll call out your number if you're inclined to wander off to the nearby Kingstone Books store that sells an array of Totoro dolls and Hello Kitty backpacks. Then get ready to enter a \"culinary wonderland\" (their motto emblazoned on their menu) as you walk past the tanks filled with live seafood. You can order dim sum everyday and not just for brunch; they now serve it at all hours. Items range between depending on the size of the dish. Try their buttery soft baked BBQ pork buns, sticky rice with lotus leaves that's flavored with pork, mushrooms and other savory ingredients, fried turnip cakes flecked with fatty bits of Chinese sausage and steamed scallop and shrimp dumplings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://asianpearl.yolasite.com/\" target=\"_blank\">\u003cstrong>Asian Pearl Seafood Restaurant\u003c/strong>\u003c/a>\u003cbr>\n3288 Pierce St. (Pacific East Mall) [\u003ca href=\"http://goo.gl/2CKtdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 526-6800\u003cbr>\nHours: Mon-Fri 11am-2:30pm; Mon-Sun 5-10pm; Sat-Sun 10am-2:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76753,76754,76755,76756,76757,76758,76759,76760,76761,76762\"]\u003c/p>\n\u003cp>Whenever I tell friends that you can order delicious dim sum at the San Francisco or Berkeley locations of the Imperial Tea Court, they're always surprised. Despite the fact that they've been serving dim sum, hand-pulled noodles and other entrees produced with locally-sourced, organic ingredients for several years (\u003ca href=\"http://en.wikipedia.org/wiki/Dim_sum\" target=\"_blank\">and that tea and dim sum go hand-in hand\u003c/a>), the Imperial Tea Court doesn't seem to register on the local foodie radar when it comes to dumplings or fried turnip cakes. But the Berkeley spot -- perched above the gourmet food complex \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a> -- is a quiet sanctuary with an outdoor patio that's perfect for sampling their Dragon Well dumplings, pumpkin or pork shao mai or green onion pancakes. For a tasting platter, try the dim sum sampler with vegetarian pot stickers, pork shao mai, shrimp dumplings made with Yin Hao jasmine green tea and steamed buns.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.imperialtea.com\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003c/strong>\u003cbr>\n1511 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/4YEOf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 540-8888\u003cbr>\nHours: Mon-Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ImperialTeaNews\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itcberkeley\" target=\"_blank\">@itcberkeley\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76877,76876,76874,76873,76878,76879,76880,76881,76882,76883,76884,76885,76886\"]\u003c/p>\n\u003cp>If you can find the time to visit East Ocean Seafood Restaurant during the week, you won't be stuck waiting in a long line for a table. They serve dim sum 7 days a week from 10AM-2:30PM (although kitchen items aren't available until 11AM.) You can even select items from the smattering of servers carrying trays and pushing around carts. Otherwise, be prepared to face the throngs that fill the sidewalk out front on weekends. I'm partial to the steamed Dungeness crab dumplings, vegetarian rice noodles wrapped around a generous assortment of sauteed mushrooms, the fried sweet durian puffs stuffed with a tangy custard in a warm, crispy croissant-like pastry and the pork shanghai dumplings flavored with a dash of soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eastoceanseafoodrestaurant.com/\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1713 Webster St. [\u003ca href=\"http://goo.gl/H39A6C\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 865-3381\u003cbr>\nHours: Mon-Sun 10am-2:30pm\u003cbr>\nMon-Sun 5pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/East-Ocean-Seafood-Restaurant/109576965746129\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"77202,77204,77201,77211,77212,77200,77210,77209,77208,77206,77196,77198,77197\"]\u003c/p>\n\u003cp>On a dim sum-themed bike ride several years ago, \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157623808172573/with/4552724313/\" target=\"_blank\">some cycling friends and I\u003c/a> ventured down the peninsula for an annual bike swap that takes place in Cupertino. Per the recommendations of the dim sum aficionados in our group, we stopped by the Joy Luck Palace afterwards for lunch. It's also located within a shopping center -- Cupertino Village -- and a welcoming wooden archway gives way to their vast main dining space. If you decide to come on a Sunday, be ready to take a number and wait at least a half-hour in the small foyer or courtyard. But once you're seated, servers are quickly making the rounds, so it'll be no time before you've got a bamboo steamer basket of fresh dumplings on your table. Select kitchen items, like sauteed green beans with tofu are spooned hot from a clay pot atop one of the roving carts. Sticky rice wrapped in a lotus leaf is filled with juicy roast pork, sausage and creamy mashed mung beans, steamed beef balls have a sweet, spongy texture and their classic pork dumplings are topped with fish roe. The golden, baked sweet buns with a coconut-honey filling are a delicious dessert.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/joy-luck-palace-cupertino\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003c/strong>\u003cbr>\n10911 N Wolfe Rd. [\u003ca href=\"https://goo.gl/maps/6NvAP\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 255-6988\u003cbr>\nHours: Mon-Sun 11am-2:30pm\u003cbr>\nMon-Sun 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Joy-Luck-Palace/153149248086578\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennyoh/\">Jenny Oh\u003c/a>\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Koi Palace in Daly City is the flagship location of this mini-dim sum empire, but the Dublin location in the Ulferts Center matches its predecessor in quality. Take the escalator up to the second level of the mall, walk through the glowing Moon Gate and if you're lucky, you won't have to wait too long for a seat in one of their spacious dining rooms. Even on a weekday, bow-tied waiters and servers decked out in black-and-red visors briskly weave through the tables with trays and carts attending to the busy lunch rush as quickly as they can. Their extensive colorful menu offers a variety of dishes; highlights include the lamb buns that arrive sizzling over a bed of onions and scallions in a clay pot; stir-fried, garlicky green beans with tender morsels of pork and chili pepper; succulent, deep-fried pork ribs glazed with maple butter and served in a large coffee mug over a thick, sweet chocolaty-espresso sauce; spinach-scallop dumplings swimming in a spicy Sichuan sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.koipalace.com\" target=\"_blank\">Koi Palace\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd. (Dublin Ulferts Center) [\u003ca href=\"http://goo.gl/2UVkrs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 833-9090\u003cbr>\nHours: Mon-Fri 11am-3pm; Mon-Thu., Sun 5-9:30pm; Fri-Sat 5-10pm; Sat 10am-3:30pm; Sun 9:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Koi-Garden/153819508020427?rf=117776788284305\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're headed to the Pacific East Mall to stock up on Asian groceries at Ranch Market 99, be sure to stop by its next door neighbor: Asian Pearl Seafood Restaurant. While there's usually a bit of a wait during prime time hours on weekends, they'll call out your number if you're inclined to wander off to the nearby Kingstone Books store that sells an array of Totoro dolls and Hello Kitty backpacks. Then get ready to enter a \"culinary wonderland\" (their motto emblazoned on their menu) as you walk past the tanks filled with live seafood. You can order dim sum everyday and not just for brunch; they now serve it at all hours. Items range between depending on the size of the dish. Try their buttery soft baked BBQ pork buns, sticky rice with lotus leaves that's flavored with pork, mushrooms and other savory ingredients, fried turnip cakes flecked with fatty bits of Chinese sausage and steamed scallop and shrimp dumplings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://asianpearl.yolasite.com/\" target=\"_blank\">\u003cstrong>Asian Pearl Seafood Restaurant\u003c/strong>\u003c/a>\u003cbr>\n3288 Pierce St. (Pacific East Mall) [\u003ca href=\"http://goo.gl/2CKtdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 526-6800\u003cbr>\nHours: Mon-Fri 11am-2:30pm; Mon-Sun 5-10pm; Sat-Sun 10am-2:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whenever I tell friends that you can order delicious dim sum at the San Francisco or Berkeley locations of the Imperial Tea Court, they're always surprised. Despite the fact that they've been serving dim sum, hand-pulled noodles and other entrees produced with locally-sourced, organic ingredients for several years (\u003ca href=\"http://en.wikipedia.org/wiki/Dim_sum\" target=\"_blank\">and that tea and dim sum go hand-in hand\u003c/a>), the Imperial Tea Court doesn't seem to register on the local foodie radar when it comes to dumplings or fried turnip cakes. But the Berkeley spot -- perched above the gourmet food complex \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a> -- is a quiet sanctuary with an outdoor patio that's perfect for sampling their Dragon Well dumplings, pumpkin or pork shao mai or green onion pancakes. For a tasting platter, try the dim sum sampler with vegetarian pot stickers, pork shao mai, shrimp dumplings made with Yin Hao jasmine green tea and steamed buns.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.imperialtea.com\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003c/strong>\u003cbr>\n1511 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/4YEOf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 540-8888\u003cbr>\nHours: Mon-Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ImperialTeaNews\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itcberkeley\" target=\"_blank\">@itcberkeley\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you can find the time to visit East Ocean Seafood Restaurant during the week, you won't be stuck waiting in a long line for a table. They serve dim sum 7 days a week from 10AM-2:30PM (although kitchen items aren't available until 11AM.) You can even select items from the smattering of servers carrying trays and pushing around carts. Otherwise, be prepared to face the throngs that fill the sidewalk out front on weekends. I'm partial to the steamed Dungeness crab dumplings, vegetarian rice noodles wrapped around a generous assortment of sauteed mushrooms, the fried sweet durian puffs stuffed with a tangy custard in a warm, crispy croissant-like pastry and the pork shanghai dumplings flavored with a dash of soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eastoceanseafoodrestaurant.com/\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1713 Webster St. [\u003ca href=\"http://goo.gl/H39A6C\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 865-3381\u003cbr>\nHours: Mon-Sun 10am-2:30pm\u003cbr>\nMon-Sun 5pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/East-Ocean-Seafood-Restaurant/109576965746129\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a dim sum-themed bike ride several years ago, \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157623808172573/with/4552724313/\" target=\"_blank\">some cycling friends and I\u003c/a> ventured down the peninsula for an annual bike swap that takes place in Cupertino. Per the recommendations of the dim sum aficionados in our group, we stopped by the Joy Luck Palace afterwards for lunch. It's also located within a shopping center -- Cupertino Village -- and a welcoming wooden archway gives way to their vast main dining space. If you decide to come on a Sunday, be ready to take a number and wait at least a half-hour in the small foyer or courtyard. But once you're seated, servers are quickly making the rounds, so it'll be no time before you've got a bamboo steamer basket of fresh dumplings on your table. Select kitchen items, like sauteed green beans with tofu are spooned hot from a clay pot atop one of the roving carts. Sticky rice wrapped in a lotus leaf is filled with juicy roast pork, sausage and creamy mashed mung beans, steamed beef balls have a sweet, spongy texture and their classic pork dumplings are topped with fish roe. The golden, baked sweet buns with a coconut-honey filling are a delicious dessert.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/joy-luck-palace-cupertino\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003c/strong>\u003cbr>\n10911 N Wolfe Rd. [\u003ca href=\"https://goo.gl/maps/6NvAP\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 255-6988\u003cbr>\nHours: Mon-Sun 11am-2:30pm\u003cbr>\nMon-Sun 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Joy-Luck-Palace/153149248086578\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Tosca Cafe: The Revamped North Beach Classic Serves Excellent Italian Fare, For a Price",
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"content": "\u003cfigure id=\"attachment_76598\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tosca-outside-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tosca-outside-new.jpg\" alt=\"Tosca Cafe reopened this fall after being bought by New York’s April Bloomfield. They kept the neon sign. Photo: Kate Williams\" width=\"450\" class=\"size-full wp-image-76598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe reopened this fall after being bought by New York’s April Bloomfield. They kept the neon sign. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I never set foot in the old \u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a> in North Beach. The name never popped up in the first few months I moved to the Bay; these days, dives (however famous) don’t tend to enter a list of must-see bars for city newbies unless they’re in the Mission. The name didn’t show up on my radar until the news last January that the infamous bar had been bought by \u003ca href=\"http://www.aprilbloomfield.com/\">April Bloomfield\u003c/a>, the famously British, offal-centric New York chef, along with her business partner \u003ca href=\"https://twitter.com/Kennewyork\">Ken Friedman\u003c/a>. By then, of course, the news was fraught with concern about the Manhattan-ification of San Francisco and the death of neighborhood institutions.\u003c/p>\n\u003cfigure id=\"attachment_76600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Door-interior-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Door-interior-new.jpg\" alt=\"Tosca fills up early, even on a Sunday night. Luckily, the full dinner menu is available at the bar. Photo: Kate Williams\" width=\"1000\" height=\"633\" class=\"size-full wp-image-76600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca fills up early, even on a Sunday night. Luckily, the full dinner menu is available at the bar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I was just excited to have the opportunity to taste Bloomfield’s cooking. I’ve also never dined at any of her east coast outposts. Pictures and stories of her bombastically meaty dishes have taunted me for years. Finally, time and place aligned. Tosca is only a short BART ride away. I can go whenever I’d like—or else, as often as my wallet allows.\u003c/p>\n\u003cfigure id=\"attachment_76583\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Giardiniera-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Giardiniera-new.jpg\" alt=\"Tosca's menu is small, well-crafted, and expensive. Their $5 pickled giardiniera totals only a few tasty bites. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-76583\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca's menu is small, well-crafted, and expensive. Their $5 pickled giardiniera totals only a few tasty bites. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a bar-turned-restaurant with no reservations and a short, small-plates-focused menu, Tosca is very expensive. You’ll need to shell out at least $30 for one of the three entrees (and $42 for half a chicken). Putting together a meal of a couple of more diminutive dishes will easily top that. Cocktails, including their spiked house cappuccino served out of their gorgeous antique espresso machine, are a cool $12. Beer isn’t much cheaper, and wines (mostly old world) run on the high end as well.\u003c/p>\n\u003cfigure id=\"attachment_76584\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lumaconi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lumaconi-new.jpg\" alt=\"Lumaconi with speck, puntarelle, and lemon breadcrumbs is one of three simple pasta dishes on Tosca’s menu. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-76584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lumaconi with speck, puntarelle, and lemon breadcrumbs is one of three simple pasta dishes on Tosca’s menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Is it worth the cost, you ask? Those $12 cocktails? Superbly crafted, gimmick-free classics by Bourbon and Branch alum \u003ca href=\"http://sf.eater.com/archives/2013/09/30/isaac_shumway_spills_details_on_tosca_cafes_bar_revamp.php\">Isaac Shumway\u003c/a>. The miniscule, five dollar saucer of warm marinated olives? Redolent of anise, studded with braised fennel, and compulsively eatable. Pickled giardiniera (also $5) is fresh and light, with a pleasant pucker.\u003c/p>\n\u003cp>Roasted Tokyo turnips ($7), greens attached, tossed with garlic, marjoram, and chili were a runaway hit. The sharp white orbs are transformed in the oven, turning sweet and fork-tender, and the lemon-y, grassy notes of the marjoram enliven the olive-oil slicked vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The chicken liver spiedini ($7) are even better: Three meaty livers come grilled and skewered atop thinly sliced grilled bread topped with a potent garlicky gremolata and sweet marsala sauce that focus the iron-y richness of the livers. Lumaconi pasta ($17) studded with smoky speck, bitter puntarelle, and lemon-y breadcrumbs is a solid choice as well. It verges on too salty, but the creamy sauce keeps the toothsome pasta in balance.\u003c/p>\n\u003cfigure id=\"attachment_76585\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Meatballs-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Meatballs-new.jpg\" alt='The \"secret\" meatballs are made from a trio of beef, pork, and cured guanciale. Photo: Kate Williams' width=\"1000\" height=\"667\" class=\"size-full wp-image-76585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"secret\" meatballs are made from a trio of beef, pork, and cured guanciale. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Yet if there’s one dish that has inspired more simultaneous praise and consternation, it’s the \"secret\" meatballs ($12). Not listed on the menu, but cheerfully introduced by servers, the trio of earthy, \u003ca href=\"http://en.wikipedia.org/wiki/Guanciale\">guanciale\u003c/a>-laced beef and pork meatballs served in a wine-forward tomato sauce are indicative of Tosca’s ethos. Like the rest of the dishes on the menu, the meatballs are expertly prepared—one cannot even think the words “dry” or “tough” in their presence—but, at $4 \u003cem>per meatball\u003c/em>, they verge on extravagantly expensive. (Tosca has actually \u003cem>lowered\u003c/em> the price on the special; at opening the meatballs were $15.) For a dish of peasant origins, the cost is laughable.\u003c/p>\n\u003cp>I suppose you’re paying for more than just the meatballs. Tosca’s renovation has affected more than just the kitchen. Everything in the restaurant is polished, from the espresso machine to the red leather boots to the bartenders’ crisp white coats. The room feels like a time warp; Tosca effortlessly evokes a mid-century ethos of aspiration. Service is sunny, sharp, and attentive, even when dining in the crowded bar area (a wait for a table at 5pm on a Sunday was close to 2 hours). It is as if Bloomfield managed to conjure the best of New York service and meld it with the utter casualness of San Francisco.\u003c/p>\n\u003cp>Even with great service, I find it hard to justify a full, multicourse meal at Tosca, at least until I’ve got a tech-sized salary. But I find no problem in dropping in for a drink, a few meatballs, and a roasted vegetable or two. I might just have to go out for a slice of pizza afterwards.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/6ixRsK\">Map\u003c/a>\u003cbr>\n242 Columbus Ave\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/toscacafe\">Tosca Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ToscaCafeSF\">@ToscaCafeSF\u003c/a> \u003c/p>\n\n",
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"excerpt": "After being revamped by New York's April Bloomfield, Tosca Cafe in North Beach opened to great fanfare. Is the pricey, popular new version worth the cost? Kate Williams gives her take.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76598\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tosca-outside-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tosca-outside-new.jpg\" alt=\"Tosca Cafe reopened this fall after being bought by New York’s April Bloomfield. They kept the neon sign. Photo: Kate Williams\" width=\"450\" class=\"size-full wp-image-76598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe reopened this fall after being bought by New York’s April Bloomfield. They kept the neon sign. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I never set foot in the old \u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a> in North Beach. The name never popped up in the first few months I moved to the Bay; these days, dives (however famous) don’t tend to enter a list of must-see bars for city newbies unless they’re in the Mission. The name didn’t show up on my radar until the news last January that the infamous bar had been bought by \u003ca href=\"http://www.aprilbloomfield.com/\">April Bloomfield\u003c/a>, the famously British, offal-centric New York chef, along with her business partner \u003ca href=\"https://twitter.com/Kennewyork\">Ken Friedman\u003c/a>. By then, of course, the news was fraught with concern about the Manhattan-ification of San Francisco and the death of neighborhood institutions.\u003c/p>\n\u003cfigure id=\"attachment_76600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Door-interior-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Door-interior-new.jpg\" alt=\"Tosca fills up early, even on a Sunday night. Luckily, the full dinner menu is available at the bar. Photo: Kate Williams\" width=\"1000\" height=\"633\" class=\"size-full wp-image-76600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca fills up early, even on a Sunday night. Luckily, the full dinner menu is available at the bar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I was just excited to have the opportunity to taste Bloomfield’s cooking. I’ve also never dined at any of her east coast outposts. Pictures and stories of her bombastically meaty dishes have taunted me for years. Finally, time and place aligned. Tosca is only a short BART ride away. I can go whenever I’d like—or else, as often as my wallet allows.\u003c/p>\n\u003cfigure id=\"attachment_76583\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Giardiniera-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Giardiniera-new.jpg\" alt=\"Tosca's menu is small, well-crafted, and expensive. Their $5 pickled giardiniera totals only a few tasty bites. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-76583\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca's menu is small, well-crafted, and expensive. Their $5 pickled giardiniera totals only a few tasty bites. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a bar-turned-restaurant with no reservations and a short, small-plates-focused menu, Tosca is very expensive. You’ll need to shell out at least $30 for one of the three entrees (and $42 for half a chicken). Putting together a meal of a couple of more diminutive dishes will easily top that. Cocktails, including their spiked house cappuccino served out of their gorgeous antique espresso machine, are a cool $12. Beer isn’t much cheaper, and wines (mostly old world) run on the high end as well.\u003c/p>\n\u003cfigure id=\"attachment_76584\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lumaconi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lumaconi-new.jpg\" alt=\"Lumaconi with speck, puntarelle, and lemon breadcrumbs is one of three simple pasta dishes on Tosca’s menu. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-76584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lumaconi with speck, puntarelle, and lemon breadcrumbs is one of three simple pasta dishes on Tosca’s menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Is it worth the cost, you ask? Those $12 cocktails? Superbly crafted, gimmick-free classics by Bourbon and Branch alum \u003ca href=\"http://sf.eater.com/archives/2013/09/30/isaac_shumway_spills_details_on_tosca_cafes_bar_revamp.php\">Isaac Shumway\u003c/a>. The miniscule, five dollar saucer of warm marinated olives? Redolent of anise, studded with braised fennel, and compulsively eatable. Pickled giardiniera (also $5) is fresh and light, with a pleasant pucker.\u003c/p>\n\u003cp>Roasted Tokyo turnips ($7), greens attached, tossed with garlic, marjoram, and chili were a runaway hit. The sharp white orbs are transformed in the oven, turning sweet and fork-tender, and the lemon-y, grassy notes of the marjoram enliven the olive-oil slicked vegetables.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The chicken liver spiedini ($7) are even better: Three meaty livers come grilled and skewered atop thinly sliced grilled bread topped with a potent garlicky gremolata and sweet marsala sauce that focus the iron-y richness of the livers. Lumaconi pasta ($17) studded with smoky speck, bitter puntarelle, and lemon-y breadcrumbs is a solid choice as well. It verges on too salty, but the creamy sauce keeps the toothsome pasta in balance.\u003c/p>\n\u003cfigure id=\"attachment_76585\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Meatballs-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Meatballs-new.jpg\" alt='The \"secret\" meatballs are made from a trio of beef, pork, and cured guanciale. Photo: Kate Williams' width=\"1000\" height=\"667\" class=\"size-full wp-image-76585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"secret\" meatballs are made from a trio of beef, pork, and cured guanciale. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Yet if there’s one dish that has inspired more simultaneous praise and consternation, it’s the \"secret\" meatballs ($12). Not listed on the menu, but cheerfully introduced by servers, the trio of earthy, \u003ca href=\"http://en.wikipedia.org/wiki/Guanciale\">guanciale\u003c/a>-laced beef and pork meatballs served in a wine-forward tomato sauce are indicative of Tosca’s ethos. Like the rest of the dishes on the menu, the meatballs are expertly prepared—one cannot even think the words “dry” or “tough” in their presence—but, at $4 \u003cem>per meatball\u003c/em>, they verge on extravagantly expensive. (Tosca has actually \u003cem>lowered\u003c/em> the price on the special; at opening the meatballs were $15.) For a dish of peasant origins, the cost is laughable.\u003c/p>\n\u003cp>I suppose you’re paying for more than just the meatballs. Tosca’s renovation has affected more than just the kitchen. Everything in the restaurant is polished, from the espresso machine to the red leather boots to the bartenders’ crisp white coats. The room feels like a time warp; Tosca effortlessly evokes a mid-century ethos of aspiration. Service is sunny, sharp, and attentive, even when dining in the crowded bar area (a wait for a table at 5pm on a Sunday was close to 2 hours). It is as if Bloomfield managed to conjure the best of New York service and meld it with the utter casualness of San Francisco.\u003c/p>\n\u003cp>Even with great service, I find it hard to justify a full, multicourse meal at Tosca, at least until I’ve got a tech-sized salary. But I find no problem in dropping in for a drink, a few meatballs, and a roasted vegetable or two. I might just have to go out for a slice of pizza afterwards.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/6ixRsK\">Map\u003c/a>\u003cbr>\n242 Columbus Ave\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/toscacafe\">Tosca Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ToscaCafeSF\">@ToscaCafeSF\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Floating City: Cooking on a Celebrity Cruise Ship",
"title": "A Floating City: Cooking on a Celebrity Cruise Ship",
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"content": "\u003cfigure id=\"attachment_76065\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/buffet-cruiseship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/buffet-cruiseship1000.jpg\" alt=\"Brunch dessert buffet with ice sculpture. Photo by Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76065\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brunch dessert buffet with ice sculpture. Photo by Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>60,000 pounds of fresh fruit, 2,200 pounds of assorted cheeses, 14,000 pounds of potatoes, 10,000 pounds of whole chicken: the numbers for feeding guests on a \u003ca href=\"http://www.celebritycruises.com/explore/ships/detail.do?shipCode=ML&cid=ps_pgr_goog_gawsagml_1204_ps7\">Celebrity Millennium\u003c/a> cruise ship are bigger than any catering gig I’ve tackled and definitely interesting from an operational standpoint. For this type of dining, sauces and dressings are all made in-house: my onboard kitchen tour confirmed this and I was surprised at how fresh things tasted. Cruise ships are floating cities, with constant food and entertainment options—for wine, there are those self-serve by-the-ounce kiosks open 24 hours a day. Vodka is the most popular spirit. Cocktail options beyond martinis range from Moscow Mule to passion fruit and pear drinks. The food displays reminded me of cooking school and catering, where I quickly learned how much time and care it takes to make a fruit sculpture, an ice carving or a delectable looking house made out of three kinds of bread. \u003c/p>\n\u003cfigure id=\"attachment_76069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cruiseship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cruiseship1000.jpg\" alt=\"The Celebrity Millennium in Alaska. Photo courtesy of Celebrity Cruises\" width=\"1000\" height=\"667\" class=\"size-full wp-image-76069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Celebrity Millennium in Alaska. Photo courtesy of Celebrity Cruises\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" columns=\"2\" ids=\"76062,76063\"]\u003c/p>\n\u003cp>I was excited to see the natural sites via a recent cruise to \u003ca href=\"http://www.celebritycruises.com/destinations/home.do?dest=ALCAN\">Alaska\u003c/a>, and appreciated the idea of not having to plan, cook or clean for anyone. Eating (and drinking) onboard a floating city is fun, comfortable, and even exciting--there’s a reason Celebrity was featured on \u003ca href=\"http://www.bravotv.com/top-chef/season-10/blogs/team-top-chef/to-infinity-and-beyond\">Top Chef\u003c/a> for exactly this sort of modern and tasty fare (of course, the TV arrangement likely took some brand negotiating). One trend at Qsine, one of the many restaurants onboard, included appetizers served in a standing drawer--really the coolest presentation I've seen in a long time. I interviewed Chef Steve van der Merwe, Corporate Chef at Celebrity Cruises to find out more about cooking on a cruise ship. His comments have been edited for length.\u003c/p>\n\u003cfigure id=\"attachment_76066\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chefsteve700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chefsteve700-681x1024.jpg\" alt=\"Chef Steve van der Merwe. Photo courtesy of Celebrity Cruises\" width=\"400\" class=\"size-large wp-image-76066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Steve van der Merwe. Photo courtesy of Celebrity Cruises\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to cook on a cruise ship? \u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> It presents its own unique challenges. Guest demographics change every cruise. Or the ship may experience heavy seas, making it rather interesting in the galleys. Safety is of utmost importance at all times. We use specialized cooking equipment that can withstand the ship's rolling-and-rocking motion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How many kitchens are on board?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> Celebrity Millennium has a total of eight galleys and a double occupancy of 2,158 guests. The ship serves over 10,500 meals per day, including the crew of around 950. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Intricate ice sculptures, elaborate bread houses, dynamic brunch buffet displays: all part of the dining experience aboard Celebrity Cruise. What sort of planning and details go into that?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> The Executive Chef will plan themed brunches reflecting the time of year. A Christmas brunch features Santa Claus with his reindeer carved in ice. Gingerbread houses are customized, too. Ports-of-call influence the offerings and if a ship is docked in the Mediterranean, we source the best quality, fresh mozzarella cheese and olive oil. At the various ports, guests can indulge in a taste of the local culture.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What size ice blocks are used for ice sculptures?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> The ice blocks come in 350-pound slabs. Carving an ice block can take up to 90 minutes. The most time-consuming part is allowing the ice block to \"soften\" a little for around two hours in a temp-controlled environment. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to move up the ranks?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> Challenging. I had a lot of cooks in the galley around the same young age as me. Competition was tough. However, we all met for beer and talked about the evening's service after work. \u003c/p>\n\u003cp>It always was a little daunting being moved to a new section. On ships, there is very little time for training, so you would be told ahead of time that you would be moving sections and you had to balance your section, while learning and training for the next one. We all find ourselves “in the weeds\" sometimes.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the daily food numbers like?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe: \u003c/strong>If we have a hot day at sea, our fresh salads and fruit consumption spike. If it's cold and rainy, guests gravitate to heavier, hot meals.\u003c/p>\n\u003cul>On a seven-night cruise Celebrity Millennium will use:\n\u003cli>2,200 dozen eggs\u003c/li>\n\u003cli>500 gallons of whole milk\u003c/li>\n\u003cli>3,200 individual whole milks\u003c/li>\n\u003cli>60,000 pounds of fresh fruit\u003c/li>\n\u003cli>2,200 pounds of assorted cheeses\u003c/li>\n\u003cli>14,000 pounds of potatoes\u003c/li>\n\u003cli>10,000 pounds of whole chicken\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Bay Area Bites: How does the 24-hour bakery production unfold?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> We produce all our own pastries and bread. There are seven bakers; four bakers work the day shift and three at night. There are an additional 16 cooks in the pastry section as well, and two cooks for the night shift. The pastry team produces a lot of the cake sponges and other items needed for the next day. There is one cook solely dedicated to making ice cream and one who makes gelato on board. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a funny memory from cooking on board?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> When I worked in the production galley, there were three Chef De Parties and a 2nd Cook. The guy in charge of the cold pantries for the entire ship was making pie pastry. He measured his flour and added butter and then walked away to get some salt. The mixer was still off and switched to the lowest setting (no. 1). I walked past the mixer and switched the setting to the highest (no. 4). When the poor guy returned he hit the \"on\" button without checking the setting. As a result, the paddle blitzed the cold butter and flour into the biggest flour cloud you have ever seen in your life. We all laughed uncontrollably. He was less than impressed by the fact that he was covered from head to toe in flour.\u003c/p>\n\n",
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"excerpt": "Cooking for guests aboard a giant cruise ship has its own challenges: 24-hour service, rolling-and-rocking motion from the sea, and making many menu items from scratch. Mary Ladd found out why the Top Chef TV show hit the seas this season and she gets a behind-the-scenes view of the kitchens, buffets and restaurants aboard the Celebrity Millennium.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76065\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/buffet-cruiseship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/buffet-cruiseship1000.jpg\" alt=\"Brunch dessert buffet with ice sculpture. Photo by Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76065\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brunch dessert buffet with ice sculpture. Photo by Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>60,000 pounds of fresh fruit, 2,200 pounds of assorted cheeses, 14,000 pounds of potatoes, 10,000 pounds of whole chicken: the numbers for feeding guests on a \u003ca href=\"http://www.celebritycruises.com/explore/ships/detail.do?shipCode=ML&cid=ps_pgr_goog_gawsagml_1204_ps7\">Celebrity Millennium\u003c/a> cruise ship are bigger than any catering gig I’ve tackled and definitely interesting from an operational standpoint. For this type of dining, sauces and dressings are all made in-house: my onboard kitchen tour confirmed this and I was surprised at how fresh things tasted. Cruise ships are floating cities, with constant food and entertainment options—for wine, there are those self-serve by-the-ounce kiosks open 24 hours a day. Vodka is the most popular spirit. Cocktail options beyond martinis range from Moscow Mule to passion fruit and pear drinks. The food displays reminded me of cooking school and catering, where I quickly learned how much time and care it takes to make a fruit sculpture, an ice carving or a delectable looking house made out of three kinds of bread. \u003c/p>\n\u003cfigure id=\"attachment_76069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cruiseship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cruiseship1000.jpg\" alt=\"The Celebrity Millennium in Alaska. Photo courtesy of Celebrity Cruises\" width=\"1000\" height=\"667\" class=\"size-full wp-image-76069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Celebrity Millennium in Alaska. Photo courtesy of Celebrity Cruises\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was excited to see the natural sites via a recent cruise to \u003ca href=\"http://www.celebritycruises.com/destinations/home.do?dest=ALCAN\">Alaska\u003c/a>, and appreciated the idea of not having to plan, cook or clean for anyone. Eating (and drinking) onboard a floating city is fun, comfortable, and even exciting--there’s a reason Celebrity was featured on \u003ca href=\"http://www.bravotv.com/top-chef/season-10/blogs/team-top-chef/to-infinity-and-beyond\">Top Chef\u003c/a> for exactly this sort of modern and tasty fare (of course, the TV arrangement likely took some brand negotiating). One trend at Qsine, one of the many restaurants onboard, included appetizers served in a standing drawer--really the coolest presentation I've seen in a long time. I interviewed Chef Steve van der Merwe, Corporate Chef at Celebrity Cruises to find out more about cooking on a cruise ship. His comments have been edited for length.\u003c/p>\n\u003cfigure id=\"attachment_76066\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chefsteve700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chefsteve700-681x1024.jpg\" alt=\"Chef Steve van der Merwe. Photo courtesy of Celebrity Cruises\" width=\"400\" class=\"size-large wp-image-76066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Steve van der Merwe. Photo courtesy of Celebrity Cruises\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to cook on a cruise ship? \u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> It presents its own unique challenges. Guest demographics change every cruise. Or the ship may experience heavy seas, making it rather interesting in the galleys. Safety is of utmost importance at all times. We use specialized cooking equipment that can withstand the ship's rolling-and-rocking motion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How many kitchens are on board?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> Celebrity Millennium has a total of eight galleys and a double occupancy of 2,158 guests. The ship serves over 10,500 meals per day, including the crew of around 950. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Intricate ice sculptures, elaborate bread houses, dynamic brunch buffet displays: all part of the dining experience aboard Celebrity Cruise. What sort of planning and details go into that?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> The Executive Chef will plan themed brunches reflecting the time of year. A Christmas brunch features Santa Claus with his reindeer carved in ice. Gingerbread houses are customized, too. Ports-of-call influence the offerings and if a ship is docked in the Mediterranean, we source the best quality, fresh mozzarella cheese and olive oil. At the various ports, guests can indulge in a taste of the local culture.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What size ice blocks are used for ice sculptures?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> The ice blocks come in 350-pound slabs. Carving an ice block can take up to 90 minutes. The most time-consuming part is allowing the ice block to \"soften\" a little for around two hours in a temp-controlled environment. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to move up the ranks?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> Challenging. I had a lot of cooks in the galley around the same young age as me. Competition was tough. However, we all met for beer and talked about the evening's service after work. \u003c/p>\n\u003cp>It always was a little daunting being moved to a new section. On ships, there is very little time for training, so you would be told ahead of time that you would be moving sections and you had to balance your section, while learning and training for the next one. We all find ourselves “in the weeds\" sometimes.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the daily food numbers like?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe: \u003c/strong>If we have a hot day at sea, our fresh salads and fruit consumption spike. If it's cold and rainy, guests gravitate to heavier, hot meals.\u003c/p>\n\u003cul>On a seven-night cruise Celebrity Millennium will use:\n\u003cli>2,200 dozen eggs\u003c/li>\n\u003cli>500 gallons of whole milk\u003c/li>\n\u003cli>3,200 individual whole milks\u003c/li>\n\u003cli>60,000 pounds of fresh fruit\u003c/li>\n\u003cli>2,200 pounds of assorted cheeses\u003c/li>\n\u003cli>14,000 pounds of potatoes\u003c/li>\n\u003cli>10,000 pounds of whole chicken\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Bay Area Bites: How does the 24-hour bakery production unfold?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> We produce all our own pastries and bread. There are seven bakers; four bakers work the day shift and three at night. There are an additional 16 cooks in the pastry section as well, and two cooks for the night shift. The pastry team produces a lot of the cake sponges and other items needed for the next day. There is one cook solely dedicated to making ice cream and one who makes gelato on board. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a funny memory from cooking on board?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> When I worked in the production galley, there were three Chef De Parties and a 2nd Cook. The guy in charge of the cold pantries for the entire ship was making pie pastry. He measured his flour and added butter and then walked away to get some salt. The mixer was still off and switched to the lowest setting (no. 1). I walked past the mixer and switched the setting to the highest (no. 4). When the poor guy returned he hit the \"on\" button without checking the setting. As a result, the paddle blitzed the cold butter and flour into the biggest flour cloud you have ever seen in your life. We all laughed uncontrollably. He was less than impressed by the fact that he was covered from head to toe in flour.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Trends that Fed and Fueled the Bay Area in 2013",
"title": "Food Trends that Fed and Fueled the Bay Area in 2013",
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"content": "\u003cfigure id=\"attachment_75396\" class=\"wp-caption aligncenter\" style=\"max-width: 936px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\" alt=\"There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\" width=\"936\" height=\"374\" class=\"size-full wp-image-75396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>Starting on a sad note, there was an unusual wave of fires at Bay Area restaurants this year -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\" title=\"Alice Waters Talks About Chez Panisse Fire (VIDEO)\" target=\"_blank\">Chez Panisse\u003c/a>, \u003ca href=\"http://missionlocal.org/2013/10/maverick-could-be-closed-for-a-year-after-fire/\">Maverick\u003c/a>, \u003ca href=\"http://www.sfgate.com/default/article/Popular-Oakland-restaurant-burns-4499625.php\">Merritt Restaurant & Bakery\u003c/a>, and \u003ca href=\"http://sf.eater.com/archives/2013/05/31/chez_spencer_gutted_in_earlymorning_fire.php\">Chez Spencer\u003c/a> were among the casualties. \u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen. She says she is shaken up. Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\">pic.twitter.com/p7WOE5o0fB\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/statuses/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"//platform.twitter.com/widgets.js\">//platform.twitter.com/widgets.js\u003c/a>\u003c/p>\n\u003cp>Popular food and beverages trends like gluten-free foods and homebrewing took off this year, while others fizzled. Here were some of the food trends that couldn't be missed in 2013.\u003c/p>\n\u003cfigure id=\"attachment_67413\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\" alt='The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP' width=\"624\" height=\"467\" class=\"size-full wp-image-67413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free:\u003c/strong> Gluten-free food went so mainstream in 2013 that it became \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/\" target=\"_blank\">the butt of jokes even from places like Hallmark and the Disney Channel\u003c/a>. But, that didn't stop people with gluten intolerance and those who choose to avoid gluten from advocating for their favorite foods. The year kicked off with an agreement from the Department of Justice that \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/08/college-students-with-food-allergies-make-legal-gains/\" target=\"_blank\">colleges need to provide gluten-free food for students under the Americans with Disabilities Act\u003c/a>. Then, at the beginning of August, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/02/fda-approves-gluten-free-label/\" target=\"_blank\">the FDA approved a gluten-free label\u003c/a> that came with some regulations over the title. While \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/26/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease/\" target=\"_blank\">doctors haven't quite been able to figure out what has brought on the rise in Celiac Disease\u003c/a>, marked by your body's rejection of gluten, that hasn't stopped a whole lot of chefs and celebrity chefs from coming out with books, shows and diets touting a gluten-free lifestyle. Will the frenzy come back down to a sustainable level in 2014 or will gluten-free become the new normal?\u003c/p>\n\u003cfigure id=\"attachment_68303\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\" alt=\"All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\" width=\"987\" height=\"689\" class=\"size-full wp-image-68303\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local and Freshly-Milled Grains:\u003c/strong> Maybe it's a reaction to the gluten-free trend, but bakers and millers pushed back, touting their own local, fresh grains. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/16/the-whole-grain-revolution-what-does-100-whole-wheat-mean/\" target=\"_blank\">Community Grains, headed up by Oliveto owner Bob Klien\u003c/a>, was \u003ca href=\"http://www.sfweekly.com/2013-11-27/restaurants/wheat-flour-tartine-community-grains/\" target=\"_blank\">all over the news in 2013\u003c/a> as they pushed for (and sold) authentic, freshly-milled whole wheat flour. It attracted big names, like Michael Pollan and Tartine baker Chad Robertson, and it was the spearhead of what may be \u003ca href=\"http://www.sfweekly.com/2013-12-04/restaurants/rising-tide-acme-bread-almanac-brewing-st-george-spirits/\" target=\"_blank\">the next big Bay Area food movement\u003c/a>. With high-end chefs having sourced nearly everything else on the menu, the logical next step is artisanal flour and farm-to-table grain -- or \u003ca href=\"http://www.latimes.com/food/la-fo-farmers-market-online-20131005,0,7505648.story#axzz2ny4tV35I\" target=\"_blank\">farm-to-toaster\u003c/a>?\u003c/p>\n\u003cfigure id=\"attachment_44055\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-1024x574.jpg\" alt=\"Food trucks gather in San Francisco. \" width=\"1024\" height=\"574\" class=\"size-large wp-image-44055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food trucks gather in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pop-ups and Food Trucks Grow Up:\u003c/strong> Pop-up restaurants and food trucks are so common in the Bay Area that they're finally starting to grow out of their infant phase and become full-fledged adults -- sometimes \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/this-elegant-whimsical-pop-up-dinner-party-had-4000-guests/\" target=\"_blank\">very, very large adults\u003c/a>. For some places, this meant the pop-ups got a semi-permanent home in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/new-bayview-pop-up-community-market-market-on-third/\" target=\"_blank\">a community market\u003c/a> or the food trucks gained a regular day and place. For many of the on-the-go venues, though, growing up meant finally growing into a brick-and-mortar location, like \u003ca href=\"http://www.bizjournals.com/jacksonville/news/2013/11/13/corner-taco-food-truck-to-go.html?page=all\" target=\"_blank\">Corner Taco\u003c/a> and \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/06/03/bacon-bacon-is-moving-into-brick-and-mortar-in-the-mission/\" target=\"_blank\">Bacon Bacon\u003c/a>. Often, they did this with the help of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/04/what-are-the-most-popular-crowdfunded-food-projects/\" target=\"_blank\">crowdfunding\u003c/a>. The whole movement has raised \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/06/kqeds-forum-putting-the-brakes-on-food-trucks/\" target=\"_blank\">more than a few questions from city officials about what constitutes a food truck and how they should be regulated\u003c/a>. Expect the food truck/pop-up wars to continue -- and hopefully flame out -- in 2014.\u003c/p>\n\u003cfigure id=\"attachment_67786\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1-1024x940.jpg\" alt=\"Five cronuts from around the Bay Area. Photo: Kelly O'Mara\" width=\"1024\" height=\"940\" class=\"size-large wp-image-67786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Five cronuts from around the Bay Area. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mash-ups:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/\" title=\"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants\" target=\"_blank\">Cronuts, cronuts, cronuts\u003c/a>. The donut-croissant combo was so hip in 2013 that its hipness didn't even last the year. The dessert masquerading as breakfast may be passe now, but it spawned an entire cottage industry of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/31/food-mash-ups-the-most-popular-combos-of-the-dying-craze/\" target=\"_blank\">food mash-ups\u003c/a>. There were \u003ca href=\"http://www.seriouseats.com/2013/09/popeyes-chicken-waffle-tenders-review.html\" target=\"_blank\">chicken waffle tenders\u003c/a> and \u003ca href=\"http://newsfeed.time.com/2013/07/26/carls-jr-introduces-a-pop-tart-ice-cream-sandwich/\" target=\"_blank\">Pop-Tart ice cream sandwiches\u003c/a>. And, with chain restaurants and packaged food jumping into the game, 2014 will either see more crazy combos or will mark \u003ca href=\"http://nypost.com/2013/10/26/has-the-culinary-mash-up-trend-gone-too-far/\" target=\"_blank\">the end of the mash-up craze\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_71989\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks-1024x767.jpg\" alt=\"Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\" width=\"1024\" height=\"767\" class=\"size-large wp-image-71989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Juicing:\u003c/strong> If Starbucks is doing something, then you know it must be a big money-maker. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/starbucks-pours-money-and-health-hype-into-pricey-juice/\" target=\"_blank\">Healthy juice got so big this year that Starbucks announced it was opening a juicery in California to quadruple its production of its juice line\u003c/a>. The juice industry -- widely perceived by consumers as healthy and just like eating fruit/vegetables -- is projected to grow by 4-8% per year. People drink juices for drinks, for meals, for diets. \u003ca href=\"http://www.stuff.co.nz/life-style/wellbeing/9427452/The-silly-and-dangerous-juicing-fad\" target=\"_blank\">The juice cleanse has become a status symbol of celebrities\u003c/a>. Local juicers even started mixing up their own drinks and \u003ca href=\"http://www.sfgate.com/style/article/Bay-Area-juice-cleanse-delivery-services-4166046.php\" target=\"_blank\">delivering them to Bay Area residents' front doors\u003c/a>. Now, juicing is so big, \u003ca href=\"http://www.slate.com/articles/double_x/doublex/2013/11/juice_cleanses_not_healthy_not_virtuous_just_expensive.html\" target=\"_blank\">it's spawning hate columns\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61542\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\" alt=\"Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\" width=\"890\" height=\"500\" class=\"size-full wp-image-61542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local Beer, Spirits and Sodas, Homebrew:\u003c/strong> Sure, the Bay Area's always been a wine-centric region. But, in 2013, other beverages started to catch up. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\" target=\"_blank\">Local cider\u003c/a> and local spirits all got a boost this year from Bay Area brewers and distillers. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\" target=\"_blank\">Local mead companies\u003c/a> joined in -- making everyone have to learn what mead is. Even \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/15/botanical-sodas-love-potions-at-the-fizzary/\" target=\"_blank\">local high-end sodas weren't to be missed\u003c/a>. And, while some of the drinkers were making their brews to sell, plenty more were making them for their own enjoyment. Homebrewing went from a niche hobby to, well, a less niche hobby, with plenty of Bay Area brewers \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/18/bay-area-home-brewers-opt-for-homegrown-hops/\" target=\"_blank\">growing their hops at home\u003c/a>. Even some breweries tried to plant their hops closer to home \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/04/bison-brewery-oakland-hops/\" target=\"_blank\">in Oakland's parks and storefronts\u003c/a>. The craft brewery movement, in a region where local is already a keyword, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/05/who-grew-your-pint-how-craft-brews-boost-local-farmers/\" target=\"_blank\">gave a boost local farmers\u003c/a> who supplied the grains and ingredients. Will the craft breweries and distilleries become too big to be craft next year?\u003c/p>\n\u003cfigure id=\"attachment_75145\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-e1387218393374.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-1024x575.jpg\" alt=\"Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-75145\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sriracha:\u003c/strong> No summary of the year would be complete without tales of the Sriracha-pocalypse. The factory that makes the hot sauce was shut down per a judge's order, prompting \u003ca href=\"http://eater.com/archives/2013/11/27/judge-orders-sriracha-factory-to-halt-odormaking-operations.php\" target=\"_blank\">everyone to lose their minds and start collecting the little jars like it was the end of days\u003c/a>. Then,\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/16/sriracha-first-the-crisis-now-the-movie/\" target=\"_blank\"> there was a movie\u003c/a>. And, \u003ca href=\"http://blogs.sfweekly.com/foodie/2013/12/listen_to_the_new_anthem_of_th.php\" target=\"_blank\">now sriracha has a song\u003c/a>. Sing the Sriracha anthem as you stockpile the hot sauce before the New Year and the coming doomsday.\u003c/p>\n\u003ch3>What were your favorite food trends in 2013?\u003c/h3>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
"disqusIdentifier": "75395 http://blogs.kqed.org/bayareabites/?p=75395",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75396\" class=\"wp-caption aligncenter\" style=\"max-width: 936px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\" alt=\"There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\" width=\"936\" height=\"374\" class=\"size-full wp-image-75396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>Starting on a sad note, there was an unusual wave of fires at Bay Area restaurants this year -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\" title=\"Alice Waters Talks About Chez Panisse Fire (VIDEO)\" target=\"_blank\">Chez Panisse\u003c/a>, \u003ca href=\"http://missionlocal.org/2013/10/maverick-could-be-closed-for-a-year-after-fire/\">Maverick\u003c/a>, \u003ca href=\"http://www.sfgate.com/default/article/Popular-Oakland-restaurant-burns-4499625.php\">Merritt Restaurant & Bakery\u003c/a>, and \u003ca href=\"http://sf.eater.com/archives/2013/05/31/chez_spencer_gutted_in_earlymorning_fire.php\">Chez Spencer\u003c/a> were among the casualties. \u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen. She says she is shaken up. Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\">pic.twitter.com/p7WOE5o0fB\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/statuses/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"//platform.twitter.com/widgets.js\">//platform.twitter.com/widgets.js\u003c/a>\u003c/p>\n\u003cp>Popular food and beverages trends like gluten-free foods and homebrewing took off this year, while others fizzled. Here were some of the food trends that couldn't be missed in 2013.\u003c/p>\n\u003cfigure id=\"attachment_67413\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\" alt='The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP' width=\"624\" height=\"467\" class=\"size-full wp-image-67413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free:\u003c/strong> Gluten-free food went so mainstream in 2013 that it became \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/\" target=\"_blank\">the butt of jokes even from places like Hallmark and the Disney Channel\u003c/a>. But, that didn't stop people with gluten intolerance and those who choose to avoid gluten from advocating for their favorite foods. The year kicked off with an agreement from the Department of Justice that \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/08/college-students-with-food-allergies-make-legal-gains/\" target=\"_blank\">colleges need to provide gluten-free food for students under the Americans with Disabilities Act\u003c/a>. Then, at the beginning of August, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/02/fda-approves-gluten-free-label/\" target=\"_blank\">the FDA approved a gluten-free label\u003c/a> that came with some regulations over the title. While \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/26/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease/\" target=\"_blank\">doctors haven't quite been able to figure out what has brought on the rise in Celiac Disease\u003c/a>, marked by your body's rejection of gluten, that hasn't stopped a whole lot of chefs and celebrity chefs from coming out with books, shows and diets touting a gluten-free lifestyle. Will the frenzy come back down to a sustainable level in 2014 or will gluten-free become the new normal?\u003c/p>\n\u003cfigure id=\"attachment_68303\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\" alt=\"All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\" width=\"987\" height=\"689\" class=\"size-full wp-image-68303\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local and Freshly-Milled Grains:\u003c/strong> Maybe it's a reaction to the gluten-free trend, but bakers and millers pushed back, touting their own local, fresh grains. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/16/the-whole-grain-revolution-what-does-100-whole-wheat-mean/\" target=\"_blank\">Community Grains, headed up by Oliveto owner Bob Klien\u003c/a>, was \u003ca href=\"http://www.sfweekly.com/2013-11-27/restaurants/wheat-flour-tartine-community-grains/\" target=\"_blank\">all over the news in 2013\u003c/a> as they pushed for (and sold) authentic, freshly-milled whole wheat flour. It attracted big names, like Michael Pollan and Tartine baker Chad Robertson, and it was the spearhead of what may be \u003ca href=\"http://www.sfweekly.com/2013-12-04/restaurants/rising-tide-acme-bread-almanac-brewing-st-george-spirits/\" target=\"_blank\">the next big Bay Area food movement\u003c/a>. With high-end chefs having sourced nearly everything else on the menu, the logical next step is artisanal flour and farm-to-table grain -- or \u003ca href=\"http://www.latimes.com/food/la-fo-farmers-market-online-20131005,0,7505648.story#axzz2ny4tV35I\" target=\"_blank\">farm-to-toaster\u003c/a>?\u003c/p>\n\u003cfigure id=\"attachment_44055\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-1024x574.jpg\" alt=\"Food trucks gather in San Francisco. \" width=\"1024\" height=\"574\" class=\"size-large wp-image-44055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food trucks gather in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pop-ups and Food Trucks Grow Up:\u003c/strong> Pop-up restaurants and food trucks are so common in the Bay Area that they're finally starting to grow out of their infant phase and become full-fledged adults -- sometimes \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/this-elegant-whimsical-pop-up-dinner-party-had-4000-guests/\" target=\"_blank\">very, very large adults\u003c/a>. For some places, this meant the pop-ups got a semi-permanent home in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/new-bayview-pop-up-community-market-market-on-third/\" target=\"_blank\">a community market\u003c/a> or the food trucks gained a regular day and place. For many of the on-the-go venues, though, growing up meant finally growing into a brick-and-mortar location, like \u003ca href=\"http://www.bizjournals.com/jacksonville/news/2013/11/13/corner-taco-food-truck-to-go.html?page=all\" target=\"_blank\">Corner Taco\u003c/a> and \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/06/03/bacon-bacon-is-moving-into-brick-and-mortar-in-the-mission/\" target=\"_blank\">Bacon Bacon\u003c/a>. Often, they did this with the help of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/04/what-are-the-most-popular-crowdfunded-food-projects/\" target=\"_blank\">crowdfunding\u003c/a>. The whole movement has raised \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/06/kqeds-forum-putting-the-brakes-on-food-trucks/\" target=\"_blank\">more than a few questions from city officials about what constitutes a food truck and how they should be regulated\u003c/a>. Expect the food truck/pop-up wars to continue -- and hopefully flame out -- in 2014.\u003c/p>\n\u003cfigure id=\"attachment_67786\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1-1024x940.jpg\" alt=\"Five cronuts from around the Bay Area. Photo: Kelly O'Mara\" width=\"1024\" height=\"940\" class=\"size-large wp-image-67786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Five cronuts from around the Bay Area. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mash-ups:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/\" title=\"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants\" target=\"_blank\">Cronuts, cronuts, cronuts\u003c/a>. The donut-croissant combo was so hip in 2013 that its hipness didn't even last the year. The dessert masquerading as breakfast may be passe now, but it spawned an entire cottage industry of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/31/food-mash-ups-the-most-popular-combos-of-the-dying-craze/\" target=\"_blank\">food mash-ups\u003c/a>. There were \u003ca href=\"http://www.seriouseats.com/2013/09/popeyes-chicken-waffle-tenders-review.html\" target=\"_blank\">chicken waffle tenders\u003c/a> and \u003ca href=\"http://newsfeed.time.com/2013/07/26/carls-jr-introduces-a-pop-tart-ice-cream-sandwich/\" target=\"_blank\">Pop-Tart ice cream sandwiches\u003c/a>. And, with chain restaurants and packaged food jumping into the game, 2014 will either see more crazy combos or will mark \u003ca href=\"http://nypost.com/2013/10/26/has-the-culinary-mash-up-trend-gone-too-far/\" target=\"_blank\">the end of the mash-up craze\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_71989\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks-1024x767.jpg\" alt=\"Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\" width=\"1024\" height=\"767\" class=\"size-large wp-image-71989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Juicing:\u003c/strong> If Starbucks is doing something, then you know it must be a big money-maker. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/starbucks-pours-money-and-health-hype-into-pricey-juice/\" target=\"_blank\">Healthy juice got so big this year that Starbucks announced it was opening a juicery in California to quadruple its production of its juice line\u003c/a>. The juice industry -- widely perceived by consumers as healthy and just like eating fruit/vegetables -- is projected to grow by 4-8% per year. People drink juices for drinks, for meals, for diets. \u003ca href=\"http://www.stuff.co.nz/life-style/wellbeing/9427452/The-silly-and-dangerous-juicing-fad\" target=\"_blank\">The juice cleanse has become a status symbol of celebrities\u003c/a>. Local juicers even started mixing up their own drinks and \u003ca href=\"http://www.sfgate.com/style/article/Bay-Area-juice-cleanse-delivery-services-4166046.php\" target=\"_blank\">delivering them to Bay Area residents' front doors\u003c/a>. Now, juicing is so big, \u003ca href=\"http://www.slate.com/articles/double_x/doublex/2013/11/juice_cleanses_not_healthy_not_virtuous_just_expensive.html\" target=\"_blank\">it's spawning hate columns\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61542\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\" alt=\"Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\" width=\"890\" height=\"500\" class=\"size-full wp-image-61542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local Beer, Spirits and Sodas, Homebrew:\u003c/strong> Sure, the Bay Area's always been a wine-centric region. But, in 2013, other beverages started to catch up. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\" target=\"_blank\">Local cider\u003c/a> and local spirits all got a boost this year from Bay Area brewers and distillers. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\" target=\"_blank\">Local mead companies\u003c/a> joined in -- making everyone have to learn what mead is. Even \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/15/botanical-sodas-love-potions-at-the-fizzary/\" target=\"_blank\">local high-end sodas weren't to be missed\u003c/a>. And, while some of the drinkers were making their brews to sell, plenty more were making them for their own enjoyment. Homebrewing went from a niche hobby to, well, a less niche hobby, with plenty of Bay Area brewers \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/18/bay-area-home-brewers-opt-for-homegrown-hops/\" target=\"_blank\">growing their hops at home\u003c/a>. Even some breweries tried to plant their hops closer to home \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/04/bison-brewery-oakland-hops/\" target=\"_blank\">in Oakland's parks and storefronts\u003c/a>. The craft brewery movement, in a region where local is already a keyword, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/05/who-grew-your-pint-how-craft-brews-boost-local-farmers/\" target=\"_blank\">gave a boost local farmers\u003c/a> who supplied the grains and ingredients. Will the craft breweries and distilleries become too big to be craft next year?\u003c/p>\n\u003cfigure id=\"attachment_75145\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-e1387218393374.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-1024x575.jpg\" alt=\"Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-75145\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sriracha:\u003c/strong> No summary of the year would be complete without tales of the Sriracha-pocalypse. The factory that makes the hot sauce was shut down per a judge's order, prompting \u003ca href=\"http://eater.com/archives/2013/11/27/judge-orders-sriracha-factory-to-halt-odormaking-operations.php\" target=\"_blank\">everyone to lose their minds and start collecting the little jars like it was the end of days\u003c/a>. Then,\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/16/sriracha-first-the-crisis-now-the-movie/\" target=\"_blank\"> there was a movie\u003c/a>. And, \u003ca href=\"http://blogs.sfweekly.com/foodie/2013/12/listen_to_the_new_anthem_of_th.php\" target=\"_blank\">now sriracha has a song\u003c/a>. Sing the Sriracha anthem as you stockpile the hot sauce before the New Year and the coming doomsday.\u003c/p>\n\u003ch3>What were your favorite food trends in 2013?\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Linea Caffe: The Tiny Mission Café Hit the Coffee and Waffle Sweet Spot ",
"title": "Linea Caffe: The Tiny Mission Café Hit the Coffee and Waffle Sweet Spot ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\" alt=\"The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\" width=\"1000\" height=\"526\" class=\"size-full wp-image-74942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Proust had his madeleine, Julia Child had her sole meuniere, and now I have an egg soufflé waffle. \u003c/p>\n\u003cp>What exactly is an egg soufflé waffle, you ask? It’s a specialty at the new \u003ca href=\"http://www.lineacaffe.com\">Linea Caffe’s\u003c/a> waffle emporium, \u003ca href=\"http://www.ltwaffle.com\">Lt. Waffle\u003c/a>: scrambled eggs cooked in a heavy waffle iron, spread with a generous smear of soft goat cheese and topped with a flurry of bright green herbs. Ever so fluffy on the inside and super-crisp on the outside with tangy, rich cheese in every bite, these waffles are a cross-continental reincarnation of many childhood Sunday morning breakfasts. One bite of the waffle, and I was transported back to my parents’ dining room table, legs swinging off the edge of my chair, and digging into a hot, buttery cream cheese and green onion diner-style omelet of my fathers’ creation.\u003c/p>\n\u003cp>Lt. Waffle’s soufflé waffle is, of course, much cooler than those omelets; its ingredients, its location, and its culinary architects have pedigree and style. It is but one item on one menu in one section of the tiny, talent-filled Linea Caffe, a sub-300 square foot storefront behind the Duc Loi supermarket on 18th street in the Mission. \u003ca href=\"https://twitter.com/andrewbbarnett\">Andrew Barnett\u003c/a> founder of Ecco Caffe and national coffee judge, is the brains behind the coffee counter, and \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> of Mission Chinese Food and Commonwealth, manages the kitchen, slinging waffles and creative salads for those that want a bite with their buzz. Linea opened shop in September, and glowing reviews have followed ever since. \u003c/p>\n\u003cfigure id=\"attachment_74946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\" alt=\"Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\" width=\"1000\" height=\"439\" class=\"size-full wp-image-74946\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>I visited Linea with cautious optimism on a sunny Sunday afternoon. I know of both Myint’s and Barnett’s talents, but was, frankly, a bit wary of such a trend-focused café. After all, does San Francisco really need a micro coffee shop serving fairly expensive espresso, waffles and salads a la cart? \u003c/p>\n\u003cp>Given the level of care given to each component of the space, Linea certainly makes a case for its inclusion in the city’s pantheon of artisinal coffee shops. Much like Josey Baker and Four Barrel Coffee’s \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a>, Linea is a place where you will surely sigh when running your credit card, but soon forget the expense when muttering “so good, so good” in between taking gluttonous bites of your $9 waffle. \u003c/p>\n\u003cfigure id=\"attachment_74947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\" alt=\"A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-74947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, the egg soufflé waffle is not the only thing worth ordering at Linea. The seasonal Thanksgiving leftovers-inspired sweet potato and Brussels sprouts latke waffle with luxuriously smooth cranberry applesauce and crème fraiche is that which Black Friday snacks dream of. Other savory options include a buckwheat waffle with salmon roe and a potato waffle filled with pastrami and sauerkraut. The sweet waffles are equally creative: yeasted waffles come plain, topped with fruit, yogurt, and olive oil or drizzled with spiced chocolate syrup and coconut crema.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Salads are courtesy of Myint’s \u003ca href=\"http://www.greensalads.org/\">GreenSalads.org\u003c/a>, the charitable arm of the operation ($1 of each salad sale benefits 350.org). Right now, they’re serving a few leafy salads with romaine, mixed greens, or kale as well as both a rice and a quinoa salad. Each has clear Asian influence; ingredients like shoyu vinaigrette, shiitake mushrooms, and miso are all present. For those wishing for a less-virtuous meal, all salads can be gussied up with chicharones, chicken thighs, and/or Benton’s bacon. (The bacon is an import from Tennessee, and some of the best in the country.)\u003c/p>\n\u003cfigure id=\"attachment_74944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\" alt=\"Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\" width=\"1000\" height=\"749\" class=\"size-full wp-image-74944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, the coffee service is impeccable, but don’t come in expecting to grab a pour-over or drip. Linea sells only espresso, hand-selected by Barnett from Brazil, Ethiopia, Guatemala, and El Salvador and roasted by Ant Walach of Sightglass. Sticking to one preparation method allows Barnett and his team to focus on perfecting their technique. \u003c/p>\n\u003cp>In fact, all of the divisions in Linea are intended as creative “incubators,” so one can’t expect any part of the café’s line-up to remain static. I only hope that they continue to serve the egg soufflé waffle.\u003c/p>\n\u003cfigure id=\"attachment_74945\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\" alt=\"Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\" width=\"1000\" height=\"691\" class=\"size-full wp-image-74945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.lineacaffe.com/\">Linea Caffe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/Gl8L6U\">Map\u003c/a>\u003cbr>\n3417 18th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Linea-Caffe/403298279767130\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\">@linea_caffe\u003c/a> \u003c/p>\n\n",
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"excerpt": "Anthony Myint, of Mission Chinese fame, is at it again with a unique pair of mini restaurants serving waffles and salads inside the venerable Andrew Barnett's new Linea Caffe. How do the dishes stack up? Kate Williams checks out the tiny, talent-filled cafe.\r\n",
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"description": "Anthony Myint, of Mission Chinese fame, is at it again with a unique pair of mini restaurants serving waffles and salads inside the venerable Andrew Barnett's new Linea Caffe. How do the dishes stack up? Kate Williams checks out the tiny, talent-filled cafe.\r\n",
"title": "Linea Caffe: The Tiny Mission Café Hit the Coffee and Waffle Sweet Spot | KQED",
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"headline": "Linea Caffe: The Tiny Mission Café Hit the Coffee and Waffle Sweet Spot ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/egg-souffle-waffle.jpg\" alt=\"The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\" width=\"1000\" height=\"526\" class=\"size-full wp-image-74942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The egg soufflé waffle from Lt. Waffle inside of Linea Caffe in the Mission comes topped with soft goat cheese and fresh herbs. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Proust had his madeleine, Julia Child had her sole meuniere, and now I have an egg soufflé waffle. \u003c/p>\n\u003cp>What exactly is an egg soufflé waffle, you ask? It’s a specialty at the new \u003ca href=\"http://www.lineacaffe.com\">Linea Caffe’s\u003c/a> waffle emporium, \u003ca href=\"http://www.ltwaffle.com\">Lt. Waffle\u003c/a>: scrambled eggs cooked in a heavy waffle iron, spread with a generous smear of soft goat cheese and topped with a flurry of bright green herbs. Ever so fluffy on the inside and super-crisp on the outside with tangy, rich cheese in every bite, these waffles are a cross-continental reincarnation of many childhood Sunday morning breakfasts. One bite of the waffle, and I was transported back to my parents’ dining room table, legs swinging off the edge of my chair, and digging into a hot, buttery cream cheese and green onion diner-style omelet of my fathers’ creation.\u003c/p>\n\u003cp>Lt. Waffle’s soufflé waffle is, of course, much cooler than those omelets; its ingredients, its location, and its culinary architects have pedigree and style. It is but one item on one menu in one section of the tiny, talent-filled Linea Caffe, a sub-300 square foot storefront behind the Duc Loi supermarket on 18th street in the Mission. \u003ca href=\"https://twitter.com/andrewbbarnett\">Andrew Barnett\u003c/a> founder of Ecco Caffe and national coffee judge, is the brains behind the coffee counter, and \u003ca href=\"http://en.wikipedia.org/wiki/Anthony_Myint\">Anthony Myint\u003c/a> of Mission Chinese Food and Commonwealth, manages the kitchen, slinging waffles and creative salads for those that want a bite with their buzz. Linea opened shop in September, and glowing reviews have followed ever since. \u003c/p>\n\u003cfigure id=\"attachment_74946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Lt.-Waffle-Counter.jpg\" alt=\"Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\" width=\"1000\" height=\"439\" class=\"size-full wp-image-74946\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lt. Waffle is one of three miniature cafes, along with GreenSalads.org, and Linea itself, inside of the Linea Caffe space. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>I visited Linea with cautious optimism on a sunny Sunday afternoon. I know of both Myint’s and Barnett’s talents, but was, frankly, a bit wary of such a trend-focused café. After all, does San Francisco really need a micro coffee shop serving fairly expensive espresso, waffles and salads a la cart? \u003c/p>\n\u003cp>Given the level of care given to each component of the space, Linea certainly makes a case for its inclusion in the city’s pantheon of artisinal coffee shops. Much like Josey Baker and Four Barrel Coffee’s \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a>, Linea is a place where you will surely sigh when running your credit card, but soon forget the expense when muttering “so good, so good” in between taking gluttonous bites of your $9 waffle. \u003c/p>\n\u003cfigure id=\"attachment_74947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Sweet-potato-and-brussels-waffle-2.jpg\" alt=\"A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-74947\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sweet potato and Brussels sprouts waffle with cranberry applesauce and crème fraiche is a seasonal special. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, the egg soufflé waffle is not the only thing worth ordering at Linea. The seasonal Thanksgiving leftovers-inspired sweet potato and Brussels sprouts latke waffle with luxuriously smooth cranberry applesauce and crème fraiche is that which Black Friday snacks dream of. Other savory options include a buckwheat waffle with salmon roe and a potato waffle filled with pastrami and sauerkraut. The sweet waffles are equally creative: yeasted waffles come plain, topped with fruit, yogurt, and olive oil or drizzled with spiced chocolate syrup and coconut crema.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Salads are courtesy of Myint’s \u003ca href=\"http://www.greensalads.org/\">GreenSalads.org\u003c/a>, the charitable arm of the operation ($1 of each salad sale benefits 350.org). Right now, they’re serving a few leafy salads with romaine, mixed greens, or kale as well as both a rice and a quinoa salad. Each has clear Asian influence; ingredients like shoyu vinaigrette, shiitake mushrooms, and miso are all present. For those wishing for a less-virtuous meal, all salads can be gussied up with chicharones, chicken thighs, and/or Benton’s bacon. (The bacon is an import from Tennessee, and some of the best in the country.)\u003c/p>\n\u003cfigure id=\"attachment_74944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Espresso-machine.jpg\" alt=\"Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\" width=\"1000\" height=\"749\" class=\"size-full wp-image-74944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe exclusively serves espresso drinks made to order using their La Marzocco Linea machine. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, the coffee service is impeccable, but don’t come in expecting to grab a pour-over or drip. Linea sells only espresso, hand-selected by Barnett from Brazil, Ethiopia, Guatemala, and El Salvador and roasted by Ant Walach of Sightglass. Sticking to one preparation method allows Barnett and his team to focus on perfecting their technique. \u003c/p>\n\u003cp>In fact, all of the divisions in Linea are intended as creative “incubators,” so one can’t expect any part of the café’s line-up to remain static. I only hope that they continue to serve the egg soufflé waffle.\u003c/p>\n\u003cfigure id=\"attachment_74945\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Linea-Exterior.jpg\" alt=\"Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\" width=\"1000\" height=\"691\" class=\"size-full wp-image-74945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Linea Caffe sits at the corner of 18th and San Carlos in the Mission district. Photo: Emmeline Chuu.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.lineacaffe.com/\">Linea Caffe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/Gl8L6U\">Map\u003c/a>\u003cbr>\n3417 18th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Linea-Caffe/403298279767130\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\">@linea_caffe\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Going to a Show at The Independent? Here are Local Places to Eat at Before and After",
"title": "Going to a Show at The Independent? Here are Local Places to Eat at Before and After",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74903\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\" alt=\"The Independent marquee. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent marquee. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s what you should know about me: I’m obsessed with live music. I’m that girl who shows up, waits in line, and maybe loses her voice by night’s end. And as far as obsessions go, the only thing that comes close is my head-over-heels love of good food and drink. Thankfully, San Francisco’s a town where the two go easily hand-in-hand -- our live music scene is killer, and our restaurants, well. We all know about our restaurants.\u003c/p>\n\u003cp>I’m here to help you imbibe in all that is delicious before, during, and after all of those fantastic shows. Specifically, by providing you with a guide to the best eateries and drinking establishments in close proximity to the Bay’s best venues. First up? The Independent, my go-to neighborhood concert venue, smack in the middle of the hot-and-getting-hotter Divisadero Corridor. \u003c/p>\n\u003ch3>BEFORE\u003c/h3>\n\u003cfigure id=\"attachment_74896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\" alt=\"Bean Bag Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bean Bag Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.yelp.com/biz/bean-bag-cafe-san-francisco?nb=1\">Bean Bag Cafe\u003c/a>\u003c/h3>\n\u003cp>$2 drafts, outdoor seating, and dog-friendly? No joke, Bean Bag feeds the young, hungry, and musically inclined for a reason. Stop by for a hearty plate of simple grub (crepes, pastas, sandwiches), and more than one of those cheap, cheap brews (happy hour’s until 9pm).\u003c/p>\n\u003cfigure id=\"attachment_74897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\" alt=\"Mojo Bicycle Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mojo Bicycle Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mojobicyclecafe.com/\">Mojo Bicycle Cafe\u003c/a>\u003c/h3>\n\u003cp>Right across the street from The Indy, Mojo’s got a parklet, Death and Taxes on draft, and plays host to some of the city’s best pop-ups. Specifically: \u003ca href=\"https://www.facebook.com/thewesburger\">Wesburger Wednesdays\u003c/a> (once you try the Hot Wes, his way-better take on a Jack-in-the-Box Hot Mess, you’re hooked for life) and \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a> on Thursdays, truly stellar iterations of Vietnamese Street Food.\u003c/p>\n\u003cfigure id=\"attachment_74895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\" alt=\"Bar Crudo fish tacos. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar Crudo fish tacos. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>\u003c/h3>\n\u003cp>This pocket-sized spot specializes in delicious, well-executed seafood, both raw and cooked. They’ve also got one of the best happy hours in San Francisco every day from 5-6:30pm. In addition to beer and wine specials, you can get $1 oysters, brimming bowls of manilla clams laced with paprika and bacon-studded seafood oyster for $6, and pairs of excellent fish tacos for $10. \u003c/p>\n\u003ch3>DURING\u003c/h3>\n\u003cfigure id=\"attachment_74894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\" alt=\"The Independent has a full bar. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent has a full bar. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>The Independent features a full bar and, while it’s nothing to write home about, it’s got a nice selection of brews on draft and a full roster of liquor. The beers are only $6, which, compared to $12 domestics at some venues, feels like a great deal, these days. My pick? Bulleit on the rocks to start, and a Lagunitas IPA to finish.\u003c/p>\n\u003ch3>AFTER\u003c/h3>\n\u003cfigure id=\"attachment_74899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\" alt=\"NOPA. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">NOPA. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>\u003c/h3>\n\u003cp>Really, there’s no bad time of day or night to go to Nopa. But after a show may be one of the best, considering the restaurant serves their insanely delicious food until 1am and will likely have less of a wait later in the evening. Get a table for two upstairs, cluster around the communal table with friends, or post up at the bar and relive the set over a cocktail. As for ordering, you truly can’t go wrong -- I’m always happy taking down a seasonally topped flatbread or a burger late-night, but am currently obsessed with a starter of creamy avocado and jicama studded with sesame seeds and trout roe. \u003c/p>\n\u003cfigure id=\"attachment_74898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\" alt=\"Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_74901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\" alt=\"Ziryab. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ziryab. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://ziryabgrill.com/\">Ziryab\u003c/a>\u003c/h3>\n\u003cp>A redesigned cocktail list and a hearty selection of Mediterranean mezze make Ziryab a stellar spot for a post-concert drink and meal. I love the straightforward simplicity of the Ziryab Manhattan, made with rye spiced with Lapsang Souchang tea, or the heady, anise-forward flavor of the Ostwald Ripened. Paired with some saffron-rich mussels or a braised lamb shank, you’ll soon be on the road to recovery after an aggressive pit session at the Indy.\u003c/p>\n\u003cfigure id=\"attachment_74900\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\" alt=\"Club Waziema. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Club Waziema. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.clubwaziema.com/\">Club Waziema\u003c/a>\u003c/h3>\n\u003cp>There’s nothing better than a truly solid neighborhood bar, except, perhaps, a truly solid neighborhood bar that serves massive steaming platters of Ethiopian food. Here, they serve beer by the pitcher, whiskey neat, and piles of injera with your order. It’s a win-win.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still hungry? Try seasonal pizzas and Italian small plates at \u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a>; corn-crusted deep dish at \u003ca href=\"http://www.littlestarpizza.com/splash1.html\">Little Star\u003c/a>; melt-in-your-mouth carnitas and fresh tortillas at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>; burritos and beers at \u003ca href=\"http://thelittlechihuahua.com/\">The Little Chihuahua\u003c/a>; blue corn enchiladas at \u003ca href=\"http://greenchilekitchen.com/greenchilekitchen/index.html\">Green Chile Kitchen\u003c/a>; high-end Mexican food and mezcal at \u003ca href=\"http://www.laurbanasf.com/\">La Urbana\u003c/a>; small plates and a diverse wine list at \u003ca href=\"http://winekitchensf.com/\">Wine Kitchen\u003c/a>; or southern food and sangria at the \u003ca href=\"http://www.bluejaysf.com/\">Blue Jay Cafe\u003c/a>. And, if you’re still craving a dance party, \u003ca href=\"http://www.madroneartbar.com/\">Madrone Art Bar\u003c/a> has consistently great rotating DJ nights (Motown Mondays, Disco Thursdays, Prince vs. Michael Jackson) and a surprisingly great cocktail list.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theindependentsf.com/\">The Independent’s concert calendar\u003c/a> so you can plan your eating, and drinking, accordingly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theindependentsf.com/\">\u003cstrong>The Independent\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/eNT9x1\">Map\u003c/a>\u003cbr>\n628 Divisadero, San Francisco CA 94117\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-771-1421\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/independentsf\">The Independent\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/indysf\">@indysf\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Independent is a great venue to see live music in the Bay; it's also in one of San Francisco's best eating-and-drinking neighborhoods. We've put together a guide for the top spots to do both before, and after, your next concert outing. ",
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"description": "The Independent is a great venue to see live music in the Bay; it's also in one of San Francisco's best eating-and-drinking neighborhoods. We've put together a guide for the top spots to do both before, and after, your next concert outing. ",
"title": "Going to a Show at The Independent? Here are Local Places to Eat at Before and After | KQED",
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"headline": "Going to a Show at The Independent? Here are Local Places to Eat at Before and After",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74903\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide1000.jpg\" alt=\"The Independent marquee. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent marquee. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s what you should know about me: I’m obsessed with live music. I’m that girl who shows up, waits in line, and maybe loses her voice by night’s end. And as far as obsessions go, the only thing that comes close is my head-over-heels love of good food and drink. Thankfully, San Francisco’s a town where the two go easily hand-in-hand -- our live music scene is killer, and our restaurants, well. We all know about our restaurants.\u003c/p>\n\u003cp>I’m here to help you imbibe in all that is delicious before, during, and after all of those fantastic shows. Specifically, by providing you with a guide to the best eateries and drinking establishments in close proximity to the Bay’s best venues. First up? The Independent, my go-to neighborhood concert venue, smack in the middle of the hot-and-getting-hotter Divisadero Corridor. \u003c/p>\n\u003ch3>BEFORE\u003c/h3>\n\u003cfigure id=\"attachment_74896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-beanbag1000.jpg\" alt=\"Bean Bag Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bean Bag Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.yelp.com/biz/bean-bag-cafe-san-francisco?nb=1\">Bean Bag Cafe\u003c/a>\u003c/h3>\n\u003cp>$2 drafts, outdoor seating, and dog-friendly? No joke, Bean Bag feeds the young, hungry, and musically inclined for a reason. Stop by for a hearty plate of simple grub (crepes, pastas, sandwiches), and more than one of those cheap, cheap brews (happy hour’s until 9pm).\u003c/p>\n\u003cfigure id=\"attachment_74897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-mojo1000.jpg\" alt=\"Mojo Bicycle Cafe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mojo Bicycle Cafe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mojobicyclecafe.com/\">Mojo Bicycle Cafe\u003c/a>\u003c/h3>\n\u003cp>Right across the street from The Indy, Mojo’s got a parklet, Death and Taxes on draft, and plays host to some of the city’s best pop-ups. Specifically: \u003ca href=\"https://www.facebook.com/thewesburger\">Wesburger Wednesdays\u003c/a> (once you try the Hot Wes, his way-better take on a Jack-in-the-Box Hot Mess, you’re hooked for life) and \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a> on Thursdays, truly stellar iterations of Vietnamese Street Food.\u003c/p>\n\u003cfigure id=\"attachment_74895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-barcrudo-tacos1000.jpg\" alt=\"Bar Crudo fish tacos. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar Crudo fish tacos. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.barcrudo.com/\">Bar Crudo\u003c/a>\u003c/h3>\n\u003cp>This pocket-sized spot specializes in delicious, well-executed seafood, both raw and cooked. They’ve also got one of the best happy hours in San Francisco every day from 5-6:30pm. In addition to beer and wine specials, you can get $1 oysters, brimming bowls of manilla clams laced with paprika and bacon-studded seafood oyster for $6, and pairs of excellent fish tacos for $10. \u003c/p>\n\u003ch3>DURING\u003c/h3>\n\u003cfigure id=\"attachment_74894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-bar1000.jpg\" alt=\"The Independent has a full bar. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Independent has a full bar. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cp>The Independent features a full bar and, while it’s nothing to write home about, it’s got a nice selection of brews on draft and a full roster of liquor. The beers are only $6, which, compared to $12 domestics at some venues, feels like a great deal, these days. My pick? Bulleit on the rocks to start, and a Lagunitas IPA to finish.\u003c/p>\n\u003ch3>AFTER\u003c/h3>\n\u003cfigure id=\"attachment_74899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa1000.jpg\" alt=\"NOPA. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">NOPA. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>\u003c/h3>\n\u003cp>Really, there’s no bad time of day or night to go to Nopa. But after a show may be one of the best, considering the restaurant serves their insanely delicious food until 1am and will likely have less of a wait later in the evening. Get a table for two upstairs, cluster around the communal table with friends, or post up at the bar and relive the set over a cocktail. As for ordering, you truly can’t go wrong -- I’m always happy taking down a seasonally topped flatbread or a burger late-night, but am currently obsessed with a starter of creamy avocado and jicama studded with sesame seeds and trout roe. \u003c/p>\n\u003cfigure id=\"attachment_74898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-nopa-avocado1000.jpg\" alt=\"Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starter of creamy avocado and jicama studded with sesame seeds and trout roe. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_74901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-ziryab1000.jpg\" alt=\"Ziryab. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ziryab. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://ziryabgrill.com/\">Ziryab\u003c/a>\u003c/h3>\n\u003cp>A redesigned cocktail list and a hearty selection of Mediterranean mezze make Ziryab a stellar spot for a post-concert drink and meal. I love the straightforward simplicity of the Ziryab Manhattan, made with rye spiced with Lapsang Souchang tea, or the heady, anise-forward flavor of the Ostwald Ripened. Paired with some saffron-rich mussels or a braised lamb shank, you’ll soon be on the road to recovery after an aggressive pit session at the Indy.\u003c/p>\n\u003cfigure id=\"attachment_74900\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/indysf-guide-waziema1000.jpg\" alt=\"Club Waziema. Photo: Lauren Sloss\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Club Waziema. Photo: Lauren Sloss\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.clubwaziema.com/\">Club Waziema\u003c/a>\u003c/h3>\n\u003cp>There’s nothing better than a truly solid neighborhood bar, except, perhaps, a truly solid neighborhood bar that serves massive steaming platters of Ethiopian food. Here, they serve beer by the pitcher, whiskey neat, and piles of injera with your order. It’s a win-win.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still hungry? Try seasonal pizzas and Italian small plates at \u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a>; corn-crusted deep dish at \u003ca href=\"http://www.littlestarpizza.com/splash1.html\">Little Star\u003c/a>; melt-in-your-mouth carnitas and fresh tortillas at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>; burritos and beers at \u003ca href=\"http://thelittlechihuahua.com/\">The Little Chihuahua\u003c/a>; blue corn enchiladas at \u003ca href=\"http://greenchilekitchen.com/greenchilekitchen/index.html\">Green Chile Kitchen\u003c/a>; high-end Mexican food and mezcal at \u003ca href=\"http://www.laurbanasf.com/\">La Urbana\u003c/a>; small plates and a diverse wine list at \u003ca href=\"http://winekitchensf.com/\">Wine Kitchen\u003c/a>; or southern food and sangria at the \u003ca href=\"http://www.bluejaysf.com/\">Blue Jay Cafe\u003c/a>. And, if you’re still craving a dance party, \u003ca href=\"http://www.madroneartbar.com/\">Madrone Art Bar\u003c/a> has consistently great rotating DJ nights (Motown Mondays, Disco Thursdays, Prince vs. Michael Jackson) and a surprisingly great cocktail list.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theindependentsf.com/\">The Independent’s concert calendar\u003c/a> so you can plan your eating, and drinking, accordingly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theindependentsf.com/\">\u003cstrong>The Independent\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/eNT9x1\">Map\u003c/a>\u003cbr>\n628 Divisadero, San Francisco CA 94117\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-771-1421\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/independentsf\">The Independent\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/indysf\">@indysf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stuffed: Pierogi Joint is Positioned to be a Solid Alternative to Taquerias in the Mission",
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"content": "\u003cfigure id=\"attachment_74779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\" alt=\"Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked into a slender storefront between a couple of overflowing discount stores on the boisterous intersection of 24th and Mission is Stuffed, a new pierogi and beer bar. \u003c/p>\n\u003cp>Pierogi, boiled dumplings of Eastern European provenance, aren’t exactly a common sight amongst the tacos, burritos, and pupusas that fill the stomachs of the typical Mission Street wanderer. Stuffed opened in September, in hopes of filling in that missing gap. Co-owners Dana Sacco and Andrew Schoengrund are both from the pierogi-friendly Midwest, and they’re taking their cues from the Americanized dumplings they grew up eating. While traditional pierogi are humble, bare-bones dumplings of potatoes, farmer’s cheese, and (sometimes) meat served simply with caramelized onions and sour cream, the Midwestern versions are typically bigger, bolder, and full of cheddar cheese. \u003c/p>\n\u003cp>Sacco welcomed us in on a recent Saturday afternoon with a friendly smile and helpful tips on ordering. With only nine varieties on the menu, it was an easy decision to try one of each pierog. After ordering at the register, we settled in to watch the passing crowd from an outside table. The restaurant was empty, giving the impression that Stuffed was more appropriate for a late-night visit than for weekend lunch. We made a note to return another time after dark for beers, snacks, and a televised sports game.\u003c/p>\n\u003cfigure id=\"attachment_74781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\" alt=\"All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Our table filled quickly with platters of pierogi, and Stuffed’s Midwestern pedigree becomes abundantly clear. Each pierog is fist-sized and large enough, in fact, to eat on its own as a solid snack. An order of two per plate makes a decent meal. Three are almost excessive. So the fairly high price, around $4 to $5 a pop, seems almost justified. There’s little chance of leaving without a full belly.\u003c/p>\n\u003cp>The pierogi fillings themselves run the gamut from traditional potato and cheese to comically strange “buffalo” flavor. Thankfully, this bar snack doesn’t include minced chicken wings. Inside the hot sauce-laden dough is a mixture of mashed potatoes and blue and jack cheese. Neon orange buffalo sauce crowns the dumpling. While it sounds more like a party trick than a tasty lunch, this curious pierog was surprisingly tasty. \u003c/p>\n\u003cfigure id=\"attachment_74778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\" alt=\"The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Also unexpected good were the bacon cheddar pierogi, hot pockets for the hipster set. The potato and cheese pierogi, jalapeño special, and smoked salmon with cream cheese were all solid, each with its own distinct identity. Llapingacho, Ecuadorian fried potato cakes, were as satisfying as any plate of mashed potatoes, but the lack of textural contrast from the missing dough made these feel like a concession to the gluten-free crowd.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In fact, even the less successful flavors (mushroom and spinach, goat cheese, and blueberry) were redeemed by Sacco’s tender dough. \u003c/p>\n\u003cp>Stuffed’s stumble is not in these weaker pierogi, but in the toppings. The sautéed onions scattered atop almost every order hadn’t yet spent enough time on the flattop to collapse into sweet, silky softness. Each fat dollop of sour cream was appropriately thick and tangy, but the sauerkraut next to it was dry and far too sour. The other options—a cup of creamy cucumber salad or vinegary slaw—were each serviceable, but no substitute for the lack of properly caramelized onions and tangy kraut.\u003c/p>\n\u003cfigure id=\"attachment_74782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\" alt=\"Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\" width=\"1000\" height=\"703\" class=\"size-full wp-image-74782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the beers on offer are well matched to the pierogi. Unexceptional macrobrews and a few local favorites like Drake’s and Anchor Steam make up most of the list. Soon, Sacco and Schoengrund plan on serving Midwestern brews from Yuengling and Great Lakes that aren’t currently available in the Bay. Wine seems mostly an afterthought, but it’s hard to imagine sipping on a nice glass of pinot while digging into a plateful of bacon-cheddar dumplings smeared in sour cream. Stuffed also curiously offers mimosas, perhaps in a plea to solicit brunch patrons during their slow weekend hours.\u003c/p>\n\u003cp>If Stuffed can find a way to draw in greater daytime crowds, they could stand out as one of the only viable alternatives to tacos and fast food on their block. Right now, the restaurant feels like a mid-Valencia street restaurant that lost its way, getting stuck on a stretch of Mission that is dominated by competitively cheap taquerias. Only a block up 24th Street, there are plenty of inferior and more expensive restaurants crammed with Stuffed’s key demographic—young foodies looking for something new with a couple of beers alongside. Only time will tell if they’ll fall for pierogi.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/stuffed-san-francisco\">Stuffed\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/gcX0mq\">Map\u003c/a>\u003cbr>\n2788 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 642-1069\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SfStuffed\">@SfStuffed\u003c/a> \u003c/p>\n\n",
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"excerpt": "Stuffed, a new pierogi restaurant in the Mission district, promises a uniquely Midwestern take on bar food. Can it compete with the countless other cheap eats in the neighborhood? Kate Williams investigates.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/exterior.jpg\" alt=\"Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffed is a new pierogi restaurant near the 24th Street BART in the Mission district. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked into a slender storefront between a couple of overflowing discount stores on the boisterous intersection of 24th and Mission is Stuffed, a new pierogi and beer bar. \u003c/p>\n\u003cp>Pierogi, boiled dumplings of Eastern European provenance, aren’t exactly a common sight amongst the tacos, burritos, and pupusas that fill the stomachs of the typical Mission Street wanderer. Stuffed opened in September, in hopes of filling in that missing gap. Co-owners Dana Sacco and Andrew Schoengrund are both from the pierogi-friendly Midwest, and they’re taking their cues from the Americanized dumplings they grew up eating. While traditional pierogi are humble, bare-bones dumplings of potatoes, farmer’s cheese, and (sometimes) meat served simply with caramelized onions and sour cream, the Midwestern versions are typically bigger, bolder, and full of cheddar cheese. \u003c/p>\n\u003cp>Sacco welcomed us in on a recent Saturday afternoon with a friendly smile and helpful tips on ordering. With only nine varieties on the menu, it was an easy decision to try one of each pierog. After ordering at the register, we settled in to watch the passing crowd from an outside table. The restaurant was empty, giving the impression that Stuffed was more appropriate for a late-night visit than for weekend lunch. We made a note to return another time after dark for beers, snacks, and a televised sports game.\u003c/p>\n\u003cfigure id=\"attachment_74781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/traditional-spinach-salmon-pierogi-new.jpg\" alt=\"All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All of Stuffed’s pierogi, like these spinach and mushroom, potato and cheese, and salmon options, are huge. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Our table filled quickly with platters of pierogi, and Stuffed’s Midwestern pedigree becomes abundantly clear. Each pierog is fist-sized and large enough, in fact, to eat on its own as a solid snack. An order of two per plate makes a decent meal. Three are almost excessive. So the fairly high price, around $4 to $5 a pop, seems almost justified. There’s little chance of leaving without a full belly.\u003c/p>\n\u003cp>The pierogi fillings themselves run the gamut from traditional potato and cheese to comically strange “buffalo” flavor. Thankfully, this bar snack doesn’t include minced chicken wings. Inside the hot sauce-laden dough is a mixture of mashed potatoes and blue and jack cheese. Neon orange buffalo sauce crowns the dumpling. While it sounds more like a party trick than a tasty lunch, this curious pierog was surprisingly tasty. \u003c/p>\n\u003cfigure id=\"attachment_74778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/buffalo-jalapeno-bacon-cheddar-pierogi-new.jpg\" alt=\"The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-74778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bacon cheddar piergoi, far right, were the most surprising of the bunch. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Also unexpected good were the bacon cheddar pierogi, hot pockets for the hipster set. The potato and cheese pierogi, jalapeño special, and smoked salmon with cream cheese were all solid, each with its own distinct identity. Llapingacho, Ecuadorian fried potato cakes, were as satisfying as any plate of mashed potatoes, but the lack of textural contrast from the missing dough made these feel like a concession to the gluten-free crowd.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In fact, even the less successful flavors (mushroom and spinach, goat cheese, and blueberry) were redeemed by Sacco’s tender dough. \u003c/p>\n\u003cp>Stuffed’s stumble is not in these weaker pierogi, but in the toppings. The sautéed onions scattered atop almost every order hadn’t yet spent enough time on the flattop to collapse into sweet, silky softness. Each fat dollop of sour cream was appropriately thick and tangy, but the sauerkraut next to it was dry and far too sour. The other options—a cup of creamy cucumber salad or vinegary slaw—were each serviceable, but no substitute for the lack of properly caramelized onions and tangy kraut.\u003c/p>\n\u003cfigure id=\"attachment_74782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/stuffed-sign-new.jpg\" alt=\"Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\" width=\"1000\" height=\"703\" class=\"size-full wp-image-74782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer is the beverage of choice when eating Stuffed’s pierogi. They hope to soon offer a couple of Midwestern beers to round out the drinks menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the beers on offer are well matched to the pierogi. Unexceptional macrobrews and a few local favorites like Drake’s and Anchor Steam make up most of the list. Soon, Sacco and Schoengrund plan on serving Midwestern brews from Yuengling and Great Lakes that aren’t currently available in the Bay. Wine seems mostly an afterthought, but it’s hard to imagine sipping on a nice glass of pinot while digging into a plateful of bacon-cheddar dumplings smeared in sour cream. Stuffed also curiously offers mimosas, perhaps in a plea to solicit brunch patrons during their slow weekend hours.\u003c/p>\n\u003cp>If Stuffed can find a way to draw in greater daytime crowds, they could stand out as one of the only viable alternatives to tacos and fast food on their block. Right now, the restaurant feels like a mid-Valencia street restaurant that lost its way, getting stuck on a stretch of Mission that is dominated by competitively cheap taquerias. Only a block up 24th Street, there are plenty of inferior and more expensive restaurants crammed with Stuffed’s key demographic—young foodies looking for something new with a couple of beers alongside. Only time will tell if they’ll fall for pierogi.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/stuffed-san-francisco\">Stuffed\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/gcX0mq\">Map\u003c/a>\u003cbr>\n2788 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 642-1069\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SfStuffed\">@SfStuffed\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In Memoriam: Judy Rodgers of Zuni Café",
"title": "In Memoriam: Judy Rodgers of Zuni Café",
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"content": "\u003cfigure id=\"attachment_74715\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\" alt=\"Judy Rodgers, chef-owner of Zuni Cafe. Screenshot: Epicurious\" width=\"300\" class=\"size-full wp-image-74715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judy Rodgers, chef-owner of Zuni Cafe.\u003cbr>Screenshot: Epicurious\u003c/figcaption>\u003c/figure>\n\u003cp>Do you remember your first time at \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>? Maybe, like me, you walked through the glass doors and up to the always-lively bar in the early 1990s, when the city was still recovering from the seismic upheaval of both the Loma Prieta earthquake and a national economic crash. Maybe you found solace there just after the earthquake, when $4 bowls of polenta kept the lights on. \u003c/p>\n\u003cp>Perhaps you watched the morning sun slant through the tall glass windows overlooking Market Street during the years when the cafe was serving breakfast, as peaceful, often solo customers started the day with bowls of cafe au lait, buttery scones, and \u003ca href=\"http://en.wikipedia.org/wiki/Herb_Caen\">Herb Caen\u003c/a> in the pages of the Chronicle. Innumerable birthdays, weddings, engagements, anniversaries, and festivities were celebrated there, over the butcher-papered tables, with mahogany-skinned roast chickens for two, with fresh oysters and cracked Dungeness crab, with Caesar salad, shoestring fries, espresso granita, and huge hunks of Acme levain bread and butter that tasted better there than anywhere else. Zuni Cafe was that rare bird, a confident, welcoming San Francisco restaurant that didn't change, yet still managed to feel as fresh, as relevant, as perfectly just-right-now as it did ten, twenty, even twenty-five years ago. \u003c/p>\n\u003cp>Zuni Café will live on. But its guiding light, its chef, owner, and perfectionist visionary Judy Rodgers, an icon of California cuisine, is gone. Rodgers, 57, passed away today. In 2004, Rodgers was named Outstanding Chef in America by the James Beard Foundation; Zuni Cafe won the James Beard Award for Outstanding Restaurant in America in 2003. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\" alt=\"The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant. Author: Judy Rogers\" width=\"260\" height=\"324\" class=\"alignleft size-full wp-image-74719\">\u003c/a>Rodgers put the sharp, inquisitive, and knowledge-seeking mind that had earned her a degree in art history at Stanford to great use as a chef and author. As she detailed in her James Beard Award-winning book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">The Zuni Cafe Cookbook\u003c/a>, she got her start as a curious 16 year old exchange student in 1973, spending a year with Troisgros family (who were friends of a neighbor of Rodgers' back home in St. Louis) who just happened to run Les Freres Troisgros in Rouen, then one of the most renowned restaurants in France. The lessons she learned there--of unstinting quality of ingredients matched with careful thriftiness, of perfection in simplicity, of pride in craft--would remain with her throughout her working life. She took the lessons she learned in that French kitchen and made them the basis for her particular kind of California cuisine, one rooted in French attitudes towards \u003cem>terroir\u003c/em> and quality yet inspired by the ever more finely tuned seasonal abundance of Northern California's farms, ranches, fisheries, vineyards, and more. \u003c/p>\n\u003cp>In 1977, she started cooking professionally as the lunch chef at Alice Waters' then six-year-old restaurant, \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>. Two years later, she returned to France to cook at a small restaurant in the southwest, then relearned American food at the Union Hotel in Benicia with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/12/waffles-for-marion-cunningham/\">Marion Cunningham\u003c/a>. In 1983, she traveled to Italy to live, learn, and eat, falling in love with the foods and history of Tuscany. By 1987, after a brief stint cooking in New York City, she became the chef at Zuni, a once-Southwestern restaurant that morphed under her influence into the French-Italian-Californian hybrid it remains today. With its wedge-shaped corner footprint between Franklin and Gough, Zuni was convenient to City Hall, the opera, the ballet, and the symphony, as well as to the scruffier aspects of Market Street. Walking down Rose Alley behind the restaurant, you could catch sight of Rodgers under the fluorescent lights of the kitchen, slim and intense, her bright blue eyes missing nothing. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the late 1990s, when I worked as an assistant cookbook editor at Chronicle Books, Rodgers came to us for a meeting about a possible Zuni cookbook. With her lengthy proposal in hand, the first question we had to ask was, had she written the text herself? Her proposal was meticulously crafted, with a well-shaped, well-written storyline that was equal parts personal memoir, California culinary history, and useful kitchen know-how, plus finely detailed but followable recipes for all of Zuni's best dishes. I'm not exaggerating to say that it was better than most finished books, and much better even than most professionally-ghostwritten or co-authored chef's books. It was hard to believe that Rodgers, known for her focused attention to all the night-after-night details at her restaurant, could have found the time to write so much of such a good book. Yet she had. Chronicle passed on the proposal, but I stealthily photocopied my copy and brought it home to use. \u003c/p>\n\u003cp>When the book came out, published by W. W. Norton in 2002, I was unsurprised to see that much of it was word-for-word from the original proposal. Rodgers' voice, Rodgers' knowledge, suffused every page. The recipe for Zuni's famous Caesar Salad took up two and a half pages. It wasn't because the recipe was so complex--it was nothing fancier than romaine lettuce, croutons, and Parmesan, dressed in a red wine vinaigrette enriched with eggs and flavored with lemon, garlic and anchovy--but because she wanted her readers to understand her mind-set, to pay attention to the nuances of every ingredient and to bring them together in a mindful way. \u003c/p>\n\u003cp>Nothing was set in stone; every day in the kitchen started fresh, with ingredients that were inevitably a little different from the day before. As readers and diners, she let us taste her joy in the arrival of winter's first Dungeness crabs and Meyer lemons, in spring's first shoots of green garlic and pink rhubarb, in summer's abundance of tomatoes and wild salmon, in autumn's tumble of grapes, persimmons, and squash. Under her tutelage, her staff pickled neon-pink onions and chartreuse-bright zucchini, shaved raw white asparagus and porcini mushrooms into salads, and paired milky green almonds with sweet white nectarines and tissue-thin slices of proscuitto. She made a plate of tiny, silvery cured anchovies over a bed of celery seem like the most natural happy-hour snack in the world, taught us to love bone marrow, squid, gizzards, lamb's tongues, and more. \u003c/p>\n\u003cp>As she wrote in her cookbook's introduction,\u003c/p>\n\u003cblockquote>\u003cp>\"And so, the Zuni repertory is an evolving hybrid of the cuisines I love, made possible by the generosity of many teachers and colleagues. If our food is delicious, it is due to that passion, and to the extraordinary quality of the products we obtain, and to the talent and devotion of every cook who has embraced it with heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Rodgers was a chef, an artist, a staunch and influential mentor and friend to so many in the food world, and an icon who shaped the California food revolution with tremendous grace, tenaciousness, and skill. She will be missed. \u003c/p>\n\u003chr>\nZuni Cafe chef and co-owner Judy Rodgers and co-owner Gilbert Pilgram talk about making food they love, exploring a dish's ethnic roots, rejecting trends, and their passion for ingredients.\u003cbr>\n\u003cem>Video: Epicurious\u003c/em>\u003cbr>\n[youtube //www.youtube.com/watch?v=kLfELvVGWlw]\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74715\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/judy-rogers.jpg\" alt=\"Judy Rodgers, chef-owner of Zuni Cafe. Screenshot: Epicurious\" width=\"300\" class=\"size-full wp-image-74715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judy Rodgers, chef-owner of Zuni Cafe.\u003cbr>Screenshot: Epicurious\u003c/figcaption>\u003c/figure>\n\u003cp>Do you remember your first time at \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>? Maybe, like me, you walked through the glass doors and up to the always-lively bar in the early 1990s, when the city was still recovering from the seismic upheaval of both the Loma Prieta earthquake and a national economic crash. Maybe you found solace there just after the earthquake, when $4 bowls of polenta kept the lights on. \u003c/p>\n\u003cp>Perhaps you watched the morning sun slant through the tall glass windows overlooking Market Street during the years when the cafe was serving breakfast, as peaceful, often solo customers started the day with bowls of cafe au lait, buttery scones, and \u003ca href=\"http://en.wikipedia.org/wiki/Herb_Caen\">Herb Caen\u003c/a> in the pages of the Chronicle. Innumerable birthdays, weddings, engagements, anniversaries, and festivities were celebrated there, over the butcher-papered tables, with mahogany-skinned roast chickens for two, with fresh oysters and cracked Dungeness crab, with Caesar salad, shoestring fries, espresso granita, and huge hunks of Acme levain bread and butter that tasted better there than anywhere else. Zuni Cafe was that rare bird, a confident, welcoming San Francisco restaurant that didn't change, yet still managed to feel as fresh, as relevant, as perfectly just-right-now as it did ten, twenty, even twenty-five years ago. \u003c/p>\n\u003cp>Zuni Café will live on. But its guiding light, its chef, owner, and perfectionist visionary Judy Rodgers, an icon of California cuisine, is gone. Rodgers, 57, passed away today. In 2004, Rodgers was named Outstanding Chef in America by the James Beard Foundation; Zuni Cafe won the James Beard Award for Outstanding Restaurant in America in 2003. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/zunicookbook.jpg\" alt=\"The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant. Author: Judy Rogers\" width=\"260\" height=\"324\" class=\"alignleft size-full wp-image-74719\">\u003c/a>Rodgers put the sharp, inquisitive, and knowledge-seeking mind that had earned her a degree in art history at Stanford to great use as a chef and author. As she detailed in her James Beard Award-winning book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">The Zuni Cafe Cookbook\u003c/a>, she got her start as a curious 16 year old exchange student in 1973, spending a year with Troisgros family (who were friends of a neighbor of Rodgers' back home in St. Louis) who just happened to run Les Freres Troisgros in Rouen, then one of the most renowned restaurants in France. The lessons she learned there--of unstinting quality of ingredients matched with careful thriftiness, of perfection in simplicity, of pride in craft--would remain with her throughout her working life. She took the lessons she learned in that French kitchen and made them the basis for her particular kind of California cuisine, one rooted in French attitudes towards \u003cem>terroir\u003c/em> and quality yet inspired by the ever more finely tuned seasonal abundance of Northern California's farms, ranches, fisheries, vineyards, and more. \u003c/p>\n\u003cp>In 1977, she started cooking professionally as the lunch chef at Alice Waters' then six-year-old restaurant, \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>. Two years later, she returned to France to cook at a small restaurant in the southwest, then relearned American food at the Union Hotel in Benicia with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/12/waffles-for-marion-cunningham/\">Marion Cunningham\u003c/a>. In 1983, she traveled to Italy to live, learn, and eat, falling in love with the foods and history of Tuscany. By 1987, after a brief stint cooking in New York City, she became the chef at Zuni, a once-Southwestern restaurant that morphed under her influence into the French-Italian-Californian hybrid it remains today. With its wedge-shaped corner footprint between Franklin and Gough, Zuni was convenient to City Hall, the opera, the ballet, and the symphony, as well as to the scruffier aspects of Market Street. Walking down Rose Alley behind the restaurant, you could catch sight of Rodgers under the fluorescent lights of the kitchen, slim and intense, her bright blue eyes missing nothing. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the late 1990s, when I worked as an assistant cookbook editor at Chronicle Books, Rodgers came to us for a meeting about a possible Zuni cookbook. With her lengthy proposal in hand, the first question we had to ask was, had she written the text herself? Her proposal was meticulously crafted, with a well-shaped, well-written storyline that was equal parts personal memoir, California culinary history, and useful kitchen know-how, plus finely detailed but followable recipes for all of Zuni's best dishes. I'm not exaggerating to say that it was better than most finished books, and much better even than most professionally-ghostwritten or co-authored chef's books. It was hard to believe that Rodgers, known for her focused attention to all the night-after-night details at her restaurant, could have found the time to write so much of such a good book. Yet she had. Chronicle passed on the proposal, but I stealthily photocopied my copy and brought it home to use. \u003c/p>\n\u003cp>When the book came out, published by W. W. Norton in 2002, I was unsurprised to see that much of it was word-for-word from the original proposal. Rodgers' voice, Rodgers' knowledge, suffused every page. The recipe for Zuni's famous Caesar Salad took up two and a half pages. It wasn't because the recipe was so complex--it was nothing fancier than romaine lettuce, croutons, and Parmesan, dressed in a red wine vinaigrette enriched with eggs and flavored with lemon, garlic and anchovy--but because she wanted her readers to understand her mind-set, to pay attention to the nuances of every ingredient and to bring them together in a mindful way. \u003c/p>\n\u003cp>Nothing was set in stone; every day in the kitchen started fresh, with ingredients that were inevitably a little different from the day before. As readers and diners, she let us taste her joy in the arrival of winter's first Dungeness crabs and Meyer lemons, in spring's first shoots of green garlic and pink rhubarb, in summer's abundance of tomatoes and wild salmon, in autumn's tumble of grapes, persimmons, and squash. Under her tutelage, her staff pickled neon-pink onions and chartreuse-bright zucchini, shaved raw white asparagus and porcini mushrooms into salads, and paired milky green almonds with sweet white nectarines and tissue-thin slices of proscuitto. She made a plate of tiny, silvery cured anchovies over a bed of celery seem like the most natural happy-hour snack in the world, taught us to love bone marrow, squid, gizzards, lamb's tongues, and more. \u003c/p>\n\u003cp>As she wrote in her cookbook's introduction,\u003c/p>\n\u003cblockquote>\u003cp>\"And so, the Zuni repertory is an evolving hybrid of the cuisines I love, made possible by the generosity of many teachers and colleagues. If our food is delicious, it is due to that passion, and to the extraordinary quality of the products we obtain, and to the talent and devotion of every cook who has embraced it with heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rodgers was a chef, an artist, a staunch and influential mentor and friend to so many in the food world, and an icon who shaped the California food revolution with tremendous grace, tenaciousness, and skill. She will be missed. \u003c/p>\n\u003chr>\nZuni Cafe chef and co-owner Judy Rodgers and co-owner Gilbert Pilgram talk about making food they love, exploring a dish's ethnic roots, rejecting trends, and their passion for ingredients.\u003cbr>\n\u003cem>Video: Epicurious\u003c/em>\u003cbr>\n\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/kLfELvVGWlw'\n title='//www.youtube.com/embed/kLfELvVGWlw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hunger Games: What's Behind Yelp's Fake Reviews?",
"title": "Hunger Games: What's Behind Yelp's Fake Reviews?",
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"content": "\u003cfigure id=\"attachment_73648\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yelpreviews.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yelpreviews.jpg\" alt=\"A new study finds restaurants that face close regional competition are more likely to post fake positive reviews for themselves and negative reviews for competitors. Photo: Jeremy Brooks/Flickr\" width=\"624\" height=\"351\" class=\"size-full wp-image-73648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A new study finds restaurants that face close regional competition are more likely to post fake positive reviews for themselves and negative reviews for competitors. Photo: Jeremy Brooks/\u003ca href=\"http://www.flickr.com/photos/85853333@N00/9295078135/in/photolist-fanGTR-cZq8sE-99NtC3-dd5eFv-aewmgt-aezbg7-aewmec-9tonFT-98KaPR-cBXqxf-7AoN4Q-ax1vSy-7MFizo-9R8xVH\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/06/243527317/hunger-games-whats-behind-yelps-fake-reviews\">The Salt at NPR Food\u003c/a> (11/8/13)\u003c/p>\n\u003cp>When it comes to scouting out a new bakery, pizzeria or noodle shop, there are few review sites that compare to Yelp. In turn, the reviews left on sites like Yelp can have a big effect on many restaurants' bottom lines.\u003c/p>\n\u003cp>That's created a huge incentive for businesses to write \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/09/23/225455596/fake-reviewers-get-zero-stars-from-new-york-attorney-general\">fake positive reviews about themselves\u003c/a>, called \"astroturfing.\" Some fake reviews are written by the businesses, while others are produced in bulk by reputation management companies. Michael Luca of the Harvard Business School and Georgios Zervas of Boston University wanted to figure out the exact conditions under which companies have strongest incentive to leave a fake review.\u003c/p>\n\u003cp>Luca and Zervas analyzed 316,415 reviews for 3,625 Boston-area restaurants written between 2004 through 2012, all of which Yelp had already flagged as potentially fraudulent. These \"filtered\" reviews \u003ca href=\"http://officialblog.yelp.com/2013/09/fake-reviews-on-yelp-dont-worry-weve-got-your-back.html\">make up\u003c/a> about 25 percent of the 42 million total reviews submitted for all businesses. Of the filtered reviews, Luca and Zervas found 16 percent of reviews weren't legitimate.\u003c/p>\n\u003cp>But defining fraudulence is tricky, especially since Luca and Zervas don't know exactly what makes Yelp's private algorithm tick. According to \u003ca href=\"http://ftc.gov/os/2009/10/091005revisedendorsementguides.pdf\">guidelines\u003c/a> from the Federal Trade Commission, a review written by the business owner, family members, competitors or a compensated reviewer would be considered false advertising. But an owner who encourages users to review his restaurant (and provides instructions) falls into a grey area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Luca and Zervas' study, which is currently being reviewed by a journal for publication, draws a few large conclusions about who cheats and why. They found that restaurants that have a \"weak\" reputation (few and/or poor reviews) are more likely to boost their presence with fake positive reviews. Those that faced more regional competition might write positive reviews for themselves and leave negative reviews for competitors. Luca and Zervas also found that chain restaurants, which do not benefit greatly from Yelp, are less likely to commit review fraud.\u003c/p>\n\u003cp>Luca says he was surprised to find that ethics had nothing to do with it.\u003c/p>\n\u003cp>\"This type of decision was influenced by the amount of competition and incentives,\" he says. \"This wasn't just a story of a few rotten apples that were going to leave a bad review no matter what.\"\u003c/p>\n\u003cp>The number of posts Yelp has to filter has increased dramatically in its nine-year existence. Luca says its part of an \"arms race\" between the review sites and scammers.\u003c/p>\n\u003cp>\"People are finding increasing sophisticated ways to get around the algorithms,\" he says. And, as Zervas \u003ca href=\"http://www.bu.edu/today/2013/yelp-reviews-can-you-trust-them/\">told\u003c/a> Boston University, as more consumers make decisions with on crowd-sourced reviews, businesses have a higher incentive to cheat.\u003c/p>\n\u003cp>But those developing the algorithms are also creating new tools that might make fake reviews less relevant in the first place. Luca's \u003ca href=\"http://www.theatlantic.com/magazine/archive/2013/07/youll-never-throw-up-in-this-town-again/309383/\" target=\"_blank\">next project\u003c/a> is working with health inspectors to tap into a restaurant's reviews and predict which ones might have hygiene violations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If a restaurant's Yelp page is branded with a \"pest infestation\" alert, it might be hard to distract with the fake review: \"Great nachos, fast service.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73648\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yelpreviews.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yelpreviews.jpg\" alt=\"A new study finds restaurants that face close regional competition are more likely to post fake positive reviews for themselves and negative reviews for competitors. Photo: Jeremy Brooks/Flickr\" width=\"624\" height=\"351\" class=\"size-full wp-image-73648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A new study finds restaurants that face close regional competition are more likely to post fake positive reviews for themselves and negative reviews for competitors. Photo: Jeremy Brooks/\u003ca href=\"http://www.flickr.com/photos/85853333@N00/9295078135/in/photolist-fanGTR-cZq8sE-99NtC3-dd5eFv-aewmgt-aezbg7-aewmec-9tonFT-98KaPR-cBXqxf-7AoN4Q-ax1vSy-7MFizo-9R8xVH\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/06/243527317/hunger-games-whats-behind-yelps-fake-reviews\">The Salt at NPR Food\u003c/a> (11/8/13)\u003c/p>\n\u003cp>When it comes to scouting out a new bakery, pizzeria or noodle shop, there are few review sites that compare to Yelp. In turn, the reviews left on sites like Yelp can have a big effect on many restaurants' bottom lines.\u003c/p>\n\u003cp>That's created a huge incentive for businesses to write \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/09/23/225455596/fake-reviewers-get-zero-stars-from-new-york-attorney-general\">fake positive reviews about themselves\u003c/a>, called \"astroturfing.\" Some fake reviews are written by the businesses, while others are produced in bulk by reputation management companies. Michael Luca of the Harvard Business School and Georgios Zervas of Boston University wanted to figure out the exact conditions under which companies have strongest incentive to leave a fake review.\u003c/p>\n\u003cp>Luca and Zervas analyzed 316,415 reviews for 3,625 Boston-area restaurants written between 2004 through 2012, all of which Yelp had already flagged as potentially fraudulent. These \"filtered\" reviews \u003ca href=\"http://officialblog.yelp.com/2013/09/fake-reviews-on-yelp-dont-worry-weve-got-your-back.html\">make up\u003c/a> about 25 percent of the 42 million total reviews submitted for all businesses. Of the filtered reviews, Luca and Zervas found 16 percent of reviews weren't legitimate.\u003c/p>\n\u003cp>But defining fraudulence is tricky, especially since Luca and Zervas don't know exactly what makes Yelp's private algorithm tick. According to \u003ca href=\"http://ftc.gov/os/2009/10/091005revisedendorsementguides.pdf\">guidelines\u003c/a> from the Federal Trade Commission, a review written by the business owner, family members, competitors or a compensated reviewer would be considered false advertising. But an owner who encourages users to review his restaurant (and provides instructions) falls into a grey area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Luca and Zervas' study, which is currently being reviewed by a journal for publication, draws a few large conclusions about who cheats and why. They found that restaurants that have a \"weak\" reputation (few and/or poor reviews) are more likely to boost their presence with fake positive reviews. Those that faced more regional competition might write positive reviews for themselves and leave negative reviews for competitors. Luca and Zervas also found that chain restaurants, which do not benefit greatly from Yelp, are less likely to commit review fraud.\u003c/p>\n\u003cp>Luca says he was surprised to find that ethics had nothing to do with it.\u003c/p>\n\u003cp>\"This type of decision was influenced by the amount of competition and incentives,\" he says. \"This wasn't just a story of a few rotten apples that were going to leave a bad review no matter what.\"\u003c/p>\n\u003cp>The number of posts Yelp has to filter has increased dramatically in its nine-year existence. Luca says its part of an \"arms race\" between the review sites and scammers.\u003c/p>\n\u003cp>\"People are finding increasing sophisticated ways to get around the algorithms,\" he says. And, as Zervas \u003ca href=\"http://www.bu.edu/today/2013/yelp-reviews-can-you-trust-them/\">told\u003c/a> Boston University, as more consumers make decisions with on crowd-sourced reviews, businesses have a higher incentive to cheat.\u003c/p>\n\u003cp>But those developing the algorithms are also creating new tools that might make fake reviews less relevant in the first place. Luca's \u003ca href=\"http://www.theatlantic.com/magazine/archive/2013/07/youll-never-throw-up-in-this-town-again/309383/\" target=\"_blank\">next project\u003c/a> is working with health inspectors to tap into a restaurant's reviews and predict which ones might have hygiene violations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If a restaurant's Yelp page is branded with a \"pest infestation\" alert, it might be hard to distract with the fake review: \"Great nachos, fast service.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "\"Spinning Plates\" Documentary Comes to the Bay Area - A Film about Restaurants, Food, Family and Legacy ",
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"content": "\u003cp>[vimeo 74899921]\u003c/p>\n\u003cp>Restaurants, food, family and legacy: all are part of \u003ca href=\"http://www.spinningplatesmovie.com/\">\u003cstrong>\u003cem>Spinning Plates\u003c/em>\u003c/strong>\u003c/a>, a new film opening in the Bay Area on Friday, November 8 at Landmark’s Opera Plaza Cinemas in San Francisco, and Landmark’s Shattuck Cinemas in Berkeley. This documentary explores three different restaurants: \u003ca href=\"https://content.alinearestaurant.com/html/index.html\">\u003cstrong>Alinea\u003c/strong>\u003c/a> in Chicago run by chef Grant Achatz (with a few good verbal morsels on restaurant life from Thomas Keller—a coupe); \u003ca href=\"http://www.breitbachscountrydining.com/\">\u003cstrong>Breitbach’s\u003c/strong>\u003c/a>, a 150-year-old family restaurant in Balltown, Iowa that has endured much turmoil only to continue to be the literal living room for a small community; and \u003cstrong>La Cocina de Gabby\u003c/strong>, a Tucson, Arizona Mexican restaurant run by a family trying to break even, hold onto their home, and make a better life for their young daughter. Themes around food and dining are explored in able fashion from start to finish onscreen, and viewers will come away with a strengthened sense of why we want to eat together... it is often about wanting to be taken care of at the most basic level.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"73621,73616,73620\"]\u003c/p>\n\u003cp>Filmmaker \u003ca href=\"http://www.spinningplatesmovie.com/filmmakers/index.html\">Joseph Levy\u003c/a> is the film's writer, director, producer and editor who worked on the highly acclaimed short film \u003cem>George Lucas In Love\u003c/em>. Levy has also created, written, produced and directed numerous series, pilots and specials for television networks. He produced the independent feature film \u003cem>Last Man Running\u003c/em> as well as the reality/documentary series \u003cem>Into The Fire\u003c/em> for the Food Network. Bay Area Bites caught up with Levy recently and his comments have been edited for clarity.\u003c/p>\n\u003cfigure id=\"attachment_73623\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_joseph-levy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_joseph-levy.jpg\" alt=\"Director Joseph Levy (center) interviews Mike Breitbach. Photo courtesy of Spinning Plates\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Director Joseph Levy (center) interviews Mike Breitbach. Photo courtesy of Spinning Plates\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to research this documentary? It has such a personal feel and covers restaurants and themes around family, legacy, passion and survival.\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Most of the research happened throughout the course of my life. I looked for three restaurants that were very familiar to me -- a fine dining restaurant, a community restaurant, and a small ethnic restaurant struggling to stay open. They're all types of restaurants I've loved and I thought these incredibly different snapshots would allow me to show something greater than any one alone would. Alinea was a choice for the film from the start since I had featured Grant in my first Food Network show, \u003cem>Into The Fire\u003c/em>, back in 2003. Breitbach's was a relatively quick find since they had made news about the fire and the community coming together to rebuild. But Gabby's was a difficult find that took many eating trips and many hours of searching. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some of the different reasons people go out to eat?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Dining experiences can be so different from person to person or meal to meal. Reasons can vary from convenience and necessity on the one end to wanting to have a memorable experience and be entertained on the other. Some meals are an afterthought, some meals are unforgettable, but I think almost all meals out involve an aspect of being nurtured and taken care of. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the different reasons folks open and run restaurants—even knowing it means long days, and missing things like weddings and sports games with their own families?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Again, I think the reasons for opening a restaurant are numerous and incredibly varied. In \u003cem>Spinning Plates\u003c/em> alone, we show a chef driven to elevate food into art, a family in the business because of a six-generation legacy, and another family who does it to survive and keep the family fed. In all cases, there's a passion and perseverance evident -- it's never easy. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: The economy, illness and foreclosures are shown here—further highlighting the tough reasons for running a restaurant as well as the customers who support it. What are your thoughts on this?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Food shows on TV can sometimes make you think that being a chef is all about balancing restaurants, cookbooks, TV shows and celebrity cooking challenges. There aren't a lot of stories about people struggling to save their homes and restaurants, or even chefs fighting for their lives. There's a big difference between a reality show and reality, and when you take a look at the latter, every aspect of life is on the table -- even the ones that don't necessarily make for a good television series. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Charlie Trotter is mentioned -- all the more poignant given his passing this week. What do you think Grant Achatz would say about that?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> I think Grant would say the same thing I and many others are saying about Charlie Trotter: he was a giant figure in the culinary history of America and paved the way for so many others. He truly leaves behind a legacy that will long be remembered. \u003c/p>\n\u003cfigure id=\"attachment_73628\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_thomaskeller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_thomaskeller.jpg\" alt=\"Director Joseph Levy prepares Chef Thomas Keller for his interview. Photo courtesy of Spinning Plates\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Director Joseph Levy prepares Chef Thomas Keller for his interview. Photo courtesy of Spinning Plates\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The topic of legacy comes up from high-end restaurant folks: Grant Achatz and Thomas Keller, but the other two restaurant families seem to have that in mind as well. How does legacy and family play out in this film?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> It's everything in this film. And it might be a surprise that issues of legacy, family and mortality play out in a movie about restaurants, but that's a very important aspect of \u003cem>Spinning Plates\u003c/em> -- food can mean so much and this movie is about people for whom it couldn't mean more. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was the biggest surprise for you doing the project?\u003c/strong>\u003cbr>\n\u003cstrong>Levy: \u003c/strong>How moved people are by the film. That, of course, was my hope, but you never know if the emotions you have as a filmmaker towards your subject are shared by others. I think these three stories really resonate with people because they're tied together by universal threads that are common to us all. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How does the chef as artist and food as art work for Grant Achatz? Do you think that is exclusive to fancier spots?\u003c/strong>\u003cbr>\n\u003cstrong>Levy: \u003c/strong>Grant uses food to convey flavor, aesthetic, story and emotion. It becomes a means of expression. I think it might be more common to find that thoughtfulness and artistry in a high-end restaurant, but I've certainly found it in other unexpected places. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Breitbach’s is a phenomenon that is all the more surprising given how small the town is. Why do you think they are able to remain so strong?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Because the restaurant is more than restaurant to the town -- it's a community center and in a way it belongs to the town. When the restaurant was in danger of going away, the town wouldn't let it die because they felt the town would die with it. It's really a beautiful relationship. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What's next for you?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Despite the fact that I've been proclaiming for a year that \u003cem>Spinning Plates\u003c/em> is my last statement in the world of food, I'm now actually developing a scripted feature (fiction film) that takes place in the food world, but from a very different perspective. I guess I feel there's still more for me to say. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Restaurants, food, family and legacy: all are part of \u003ca href=\"http://www.spinningplatesmovie.com/\">\u003cstrong>\u003cem>Spinning Plates\u003c/em>\u003c/strong>\u003c/a>, a new film opening in the Bay Area on Friday, November 8 at Landmark’s Opera Plaza Cinemas in San Francisco, and Landmark’s Shattuck Cinemas in Berkeley. This documentary explores three different restaurants: \u003ca href=\"https://content.alinearestaurant.com/html/index.html\">\u003cstrong>Alinea\u003c/strong>\u003c/a> in Chicago run by chef Grant Achatz (with a few good verbal morsels on restaurant life from Thomas Keller—a coupe); \u003ca href=\"http://www.breitbachscountrydining.com/\">\u003cstrong>Breitbach’s\u003c/strong>\u003c/a>, a 150-year-old family restaurant in Balltown, Iowa that has endured much turmoil only to continue to be the literal living room for a small community; and \u003cstrong>La Cocina de Gabby\u003c/strong>, a Tucson, Arizona Mexican restaurant run by a family trying to break even, hold onto their home, and make a better life for their young daughter. Themes around food and dining are explored in able fashion from start to finish onscreen, and viewers will come away with a strengthened sense of why we want to eat together... it is often about wanting to be taken care of at the most basic level.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Filmmaker \u003ca href=\"http://www.spinningplatesmovie.com/filmmakers/index.html\">Joseph Levy\u003c/a> is the film's writer, director, producer and editor who worked on the highly acclaimed short film \u003cem>George Lucas In Love\u003c/em>. Levy has also created, written, produced and directed numerous series, pilots and specials for television networks. He produced the independent feature film \u003cem>Last Man Running\u003c/em> as well as the reality/documentary series \u003cem>Into The Fire\u003c/em> for the Food Network. Bay Area Bites caught up with Levy recently and his comments have been edited for clarity.\u003c/p>\n\u003cfigure id=\"attachment_73623\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_joseph-levy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_joseph-levy.jpg\" alt=\"Director Joseph Levy (center) interviews Mike Breitbach. Photo courtesy of Spinning Plates\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Director Joseph Levy (center) interviews Mike Breitbach. Photo courtesy of Spinning Plates\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to research this documentary? It has such a personal feel and covers restaurants and themes around family, legacy, passion and survival.\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Most of the research happened throughout the course of my life. I looked for three restaurants that were very familiar to me -- a fine dining restaurant, a community restaurant, and a small ethnic restaurant struggling to stay open. They're all types of restaurants I've loved and I thought these incredibly different snapshots would allow me to show something greater than any one alone would. Alinea was a choice for the film from the start since I had featured Grant in my first Food Network show, \u003cem>Into The Fire\u003c/em>, back in 2003. Breitbach's was a relatively quick find since they had made news about the fire and the community coming together to rebuild. But Gabby's was a difficult find that took many eating trips and many hours of searching. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some of the different reasons people go out to eat?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Dining experiences can be so different from person to person or meal to meal. Reasons can vary from convenience and necessity on the one end to wanting to have a memorable experience and be entertained on the other. Some meals are an afterthought, some meals are unforgettable, but I think almost all meals out involve an aspect of being nurtured and taken care of. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the different reasons folks open and run restaurants—even knowing it means long days, and missing things like weddings and sports games with their own families?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Again, I think the reasons for opening a restaurant are numerous and incredibly varied. In \u003cem>Spinning Plates\u003c/em> alone, we show a chef driven to elevate food into art, a family in the business because of a six-generation legacy, and another family who does it to survive and keep the family fed. In all cases, there's a passion and perseverance evident -- it's never easy. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: The economy, illness and foreclosures are shown here—further highlighting the tough reasons for running a restaurant as well as the customers who support it. What are your thoughts on this?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Food shows on TV can sometimes make you think that being a chef is all about balancing restaurants, cookbooks, TV shows and celebrity cooking challenges. There aren't a lot of stories about people struggling to save their homes and restaurants, or even chefs fighting for their lives. There's a big difference between a reality show and reality, and when you take a look at the latter, every aspect of life is on the table -- even the ones that don't necessarily make for a good television series. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Charlie Trotter is mentioned -- all the more poignant given his passing this week. What do you think Grant Achatz would say about that?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> I think Grant would say the same thing I and many others are saying about Charlie Trotter: he was a giant figure in the culinary history of America and paved the way for so many others. He truly leaves behind a legacy that will long be remembered. \u003c/p>\n\u003cfigure id=\"attachment_73628\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_thomaskeller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/SpinningPlates_thomaskeller.jpg\" alt=\"Director Joseph Levy prepares Chef Thomas Keller for his interview. Photo courtesy of Spinning Plates\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Director Joseph Levy prepares Chef Thomas Keller for his interview. Photo courtesy of Spinning Plates\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The topic of legacy comes up from high-end restaurant folks: Grant Achatz and Thomas Keller, but the other two restaurant families seem to have that in mind as well. How does legacy and family play out in this film?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> It's everything in this film. And it might be a surprise that issues of legacy, family and mortality play out in a movie about restaurants, but that's a very important aspect of \u003cem>Spinning Plates\u003c/em> -- food can mean so much and this movie is about people for whom it couldn't mean more. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was the biggest surprise for you doing the project?\u003c/strong>\u003cbr>\n\u003cstrong>Levy: \u003c/strong>How moved people are by the film. That, of course, was my hope, but you never know if the emotions you have as a filmmaker towards your subject are shared by others. I think these three stories really resonate with people because they're tied together by universal threads that are common to us all. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How does the chef as artist and food as art work for Grant Achatz? Do you think that is exclusive to fancier spots?\u003c/strong>\u003cbr>\n\u003cstrong>Levy: \u003c/strong>Grant uses food to convey flavor, aesthetic, story and emotion. It becomes a means of expression. I think it might be more common to find that thoughtfulness and artistry in a high-end restaurant, but I've certainly found it in other unexpected places. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Breitbach’s is a phenomenon that is all the more surprising given how small the town is. Why do you think they are able to remain so strong?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Because the restaurant is more than restaurant to the town -- it's a community center and in a way it belongs to the town. When the restaurant was in danger of going away, the town wouldn't let it die because they felt the town would die with it. It's really a beautiful relationship. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What's next for you?\u003c/strong>\u003cbr>\n\u003cstrong>Levy:\u003c/strong> Despite the fact that I've been proclaiming for a year that \u003cem>Spinning Plates\u003c/em> is my last statement in the world of food, I'm now actually developing a scripted feature (fiction film) that takes place in the food world, but from a very different perspective. I guess I feel there's still more for me to say. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco's Culinary Scene is Ripe with Talent from City College",
"title": "San Francisco's Culinary Scene is Ripe with Talent from City College",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\">\u003cimg class=\"size-full wp-image-72978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\" alt=\"Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>City College of San Francisco runs the oldest and one of the most respected \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies/about-us/history.html\">Culinary Arts and Hospitality Management\u003c/a> programs in the United States. Founded in 1936, the program was one of the country’s first culinary schools. The program offers Associate of Science degrees in three areas: Culinary Arts Management, Food Service Management, and Hotel Management. And at $46 per unit, the classes are a bargain—going through the full two-year program will set you back about $2,000, which is one-tenth the cost of a culinary arts certificate from \u003ca href=\"http://www.cordonbleu.edu\">Le Cordon Bleu\u003c/a>.\u003c/p>\n\u003cp>Each year the school sends a steady stream of line cooks, pastry chefs and food service employees into the Bay Area's workforce. A number of local successful chefs and business owners went through City College's culinary program.\u003c/p>\n\u003cp>Culinary entrepreneurs such as Sam Mogannam, owner of \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, Jeff Hanak, owner of \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a> and \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> and Martino DiGrande of \u003ca href=\"http://www.paliodasti.com\">Palio D’Asti\u003c/a> all had their start at City College.\u003c/p>\n\u003cp>The San Francisco Chronicle recently named City’s College’s program as “\u003ca href=\"http://www.sfgate.com/food/article/Square-38-Alice-Statler-Library-and-CCSF-3637520.php\">one of the best culinary finds within the 49 square miles of SF\u003c/a>” and the Los Angeles Times praised the student-run restaurant, Educated Palate, as \u003ca href=\"http://articles.latimes.com/2010/oct/31/travel/la-tr-20for20-20101031\">one of the best culinary bargains in San Francisco\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\">\u003cimg class=\"size-full wp-image-73054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\" alt=\"Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Students also get \u003ca href=\"http://theguardsman.com/category/featured/high-class-meets-affordability/\">practical experience\u003c/a> at the main campus on Ocean Avenue where they run a café, the cafeteria, a bakeshop and the Pierre Coste Room, a sustainably-focused fine-dining restaurant.\u003c/p>\n\u003cfigure id=\"attachment_73053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\">\u003cimg class=\"size-full wp-image-73053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\" alt=\"City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But this unusual combination of high quality instruction for an affordable price is in jeopardy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This July, the \u003ca href=\"http://www.accjc.org\">Accrediting Commission for Community and Junior Colleges\u003c/a> voted to \u003ca href=\"http://www.kqed.org/a/forum/R201307050900\">strip the school’s accreditation\u003c/a> next summer unless certain criteria are met. The decision has prompted push-back from students, teachers and even several members of its now-powerless board of trustees, which was replaced with a sole “special trustee,”\u003ca href=\"http://www.kqed.org/a/forum/R201309160930\">Robert Agrella\u003c/a>, who has total decision-making power.\u003c/p>\n\u003cp>There are also three pending lawsuits—including one from the San Francisco city attorney's office—that seek an injunction against the school's closure.\u003c/p>\n\u003cp>“I’m really not sure what is going to happen to Career, Technology, and Education programs like \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">Culinary\u003c/a>, \u003ca href=\"https://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/radiological-science.html\">Radiology\u003c/a>, and \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/registered_nursing.html\">Nursing\u003c/a>,” Tannis Reinhertz, Culinary Arts and Hospitality Department Chair said. “No one knows what their future holds and there’s varying opinions about where the college is headed. There’s not a lot of room for constructive dialogue.”\u003c/p>\n\u003cp>Mixed messages about the college’s uncertain future has had a direct impact on enrollment. Registration in both credit and noncredit courses is down about 10 percent.\u003c/p>\n\u003cp>“We are normally an impacted program with a very long, long waitlist. This is this the first time I’ve seen this since I began teaching here in 1993,” she said.\u003c/p>\n\u003cp>Target enrollment in credit courses each semester is 85 students, but this semester only 73 students enrolled.\u003c/p>\n\u003cp>“We actually had to call people over the summer and ask them if they were returning to classes,” Reinhertz said. “Normally, we don’t have to do that. There was a greater effort to capture the students we have.\u003c/p>\n\u003cp>Faculty morale is down, also. “We feel pretty beat up,” she said.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.sfbos.org/Modules/ShowDocument.aspx?documentid=46531\">report\u003c/a> by the San Francisco Budget and Legislative Analyst’s office, the economic loss to San Francisco would be a staggering \u003ca href=\"http://ww2.kqed.org/news/2013/09/19/ccsf-accreditation/\">$311 million\u003c/a> if City College were to close.\u003c/p>\n\u003cp>The analyst's office also determined that students would incur higher costs if forced to transfer to private, for-profit two-year programs elsewhere.\u003c/p>\n\u003cp>Many graduates earn an Associate degree in just two years, walking away with very little debt and numerous job opportunities. They’ve been able to find positions at high-end hotels and restaurants throughout the Bay Area and beyond including \u003ca href=\"http://www.acquerello.com\">Acquerello\u003c/a>, the \u003ca href=\"http://www.cliffhouse.com\">Cliff House\u003c/a>, and \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>.\u003c/p>\n\u003cp>“It’s the best kept secret in San Francisco,” Reinhertz said.“It’s a cost that students can actually pay back. Even for someone making $12 an hour. It’s not beyond anybody's reach.”\u003c/p>\n\u003cp>Reinhertz warned the impact on the culinary world would be imminent, especially in relation to internships.\u003c/p>\n\u003cp>“Students would most likely just drop out. No one does what we do. We have the internships that lead to jobs,” she said.\u003c/p>\n\u003cp>We asked a few notable alumni in the food world what they think would happen if San Francisco loses City College and the Culinary Arts program.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>, Owner Bi-Rite Market\u003c/h3>\n\u003cfigure id=\"attachment_72987\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\">\u003cimg class=\"size-full wp-image-72987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\" alt=\"Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco native Sam Mogannam doesn’t know where he would be without City College. He attended the culinary program in 1986 upon graduating high school.\u003c/p>\n\u003cp>“Initially I thought I was gonna be a hotel guy,” he said. “My intent was to go to City for two years and then transfer to Cornell to do the hotel administration program there.”\u003c/p>\n\u003cp>Mogannam didn’t end up at Cornell, but instead stayed local after he found a job at a diner and discovered he loved to cook.\u003c/p>\n\u003cp>“I think I would have gone crazy if I was a suit, you know?” he said.\u003c/p>\n\u003cp>Then he and his brother took over the family grocery business on 18th Street in 1998 with only six employees. Now he has 285 employees across three stores, including the new market on Divisadero Street.\u003c/p>\n\u003cp>Mogannam is afraid that if the college closes, students would suffer most.\u003c/p>\n\u003cblockquote>\u003cp>“I know there are just so many kids that get out of the (California) Culinary Academy that have loans that they will probably never be able to pay back if they stay in the food business,” he said. “Or they come out with these expectations that they're going to become a high-power chef and really don't have any experience to back it. It's a challenge for them because they've got this pressure of the debt and still don't have the experience to be able take on a job that will actually help them pay it down.”\u003c/p>\u003c/blockquote>\n\u003ch3>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Jeff Hanak\u003c/a>, Owner Nopa and Nopalito\u003c/h3>\n\u003cfigure id=\"attachment_72985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\">\u003cimg class=\"size-full wp-image-72985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\" alt=\"Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff Hanak, owner of the popular restaurants Nopa and Nopalito, always wanted to go to City College. The price and location were hard to beat. He’d been working in restaurants throughout high school and hoped to see if the culinary department was a “good fit.”\u003c/p>\n\u003cp>“I always loved working in restaurants,” Hanak said. “I wanted to see if this could be a career for me. City College was reasonably priced and had an excellent reputation.”\u003c/p>\n\u003cp>He enrolled right out of high school and never looked back. While attending classes, he earned a coveted internship at the \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/\">Four Seasons Hotel\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“The school has a relationship within the industry. Internships are quite good with hotels and restaurants,” he said. “There’s opportunities for excellent job placements if that’s what you really want to do.”\u003c/p>\u003c/blockquote>\n\u003cp>Hanak still uses his City College training every day. He helped open Nopa in 2006, and Nopalito a year later. The \u003ca href=\"http://www.nytimes.com/slideshow/2012/05/06/travel/20120506-SURFACING.html?_r=2&\">New York Times\u003c/a> said it put San Francisco’s north of the Panhandle neighborhood on the map.\u003c/p>\n\u003cp>“My instructors helped me gain a broad range of skills. Not just culinary, but I learned the art of hospitality. It would be sad to lose City College,” Hanak said.\u003c/p>\n\u003cp>He fears that if the school shuts down, the reverberations for the restaurant world will be hard to overcome. Bay Area restaurants are large employers of people coming right out of school. Over the years he has employed multiple City College graduates as managers, cooks and servers.\u003c/p>\n\u003cp>“I think it would be hard to find a pool of quality graduates to choose from,” he said.\u003c/p>\n\u003cp>He also worries about the students. He believes without City College, there aren’t many other opportunities for aspiring chefs or servers to learn valuable skills at a low price.\u003c/p>\n\u003cp>“There’s nowhere else in San Francisco for people to go other than for-profit institutions. There’s some pretty expensive private schools out there,” Hanak said.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.paliodasti.com/about.php\">Martino DiGrande\u003c/a>, Owner Palio D’Asti\u003c/h3>\n\u003cfigure id=\"attachment_72989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\">\u003cimg class=\"size-full wp-image-72989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\" alt=\"Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Martino DiGrande wanted to carry on his fathers’ tradition in the restaurant business. A proud Sicilian, he knew that food was his calling. Like Mogannam and Hanak, he enrolled in City College’s program directly out of high school in 2002.\u003c/p>\n\u003cp>“The school’s reputation is second to none,” he said. “I talked to people in the industry and they said, ‘Don’t be crazy. Go to City College!”\u003c/p>\n\u003cp>And so he did. He learned how to cook and meet strict criteria from some of the harshest food critics.\u003c/p>\n\u003cblockquote>\u003cp>“At City you are cooking for the students. Your food has to be hot. It has to be good” DiGrande said. “We had some of the toughest food critics around. They would let you know if the food wasn’t up to par.”\u003c/p>\u003c/blockquote>\n\u003cp>One of the highlights of the program for DiGrande was the diversity of students in culinary arts. If City College were to close, DiGrande is worried that many students would be completely be shut out from higher education.\u003c/p>\n\u003cp>“We had a couple guys recently out of prison. We had veterans. You name it. They were all trying to better themselves. I’m afraid those students might be lost in the shuffle,” he said.\u003c/p>\n\u003ch3>Going Forward\u003c/h3>\n\u003cp>Whatever happens over the next ten months, the culinary department is still open, thriving and preparing for the future. Reinhertz is even trying to expand the program for non-chefs, including more daylong courses and maybe even a “couples cooking class.” One thing she wants to make clear.\u003c/p>\n\u003cp>City College isn’t closed, yet. “We are still here. We are still accredited. Come take a class,” she said.\u003c/p>\n\u003cp>In fact, the college added several dozen “late start” classes to its fall schedule, including \u003ca href=\"http://www.ccsf.edu/Schedule/Fall/ST/cul_arts_hospitality_studies.shtml\">two Culinary Arts classes\u003c/a> -- \"Pantry and Cold Kitchen\" and \"Chocolate and Confections.\"\u003c/p>\n\u003cp>Get more information about \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">City College's Culinary Arts and Hospitality Studies program\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Disclosure:\u003c/strong> Both Gina Scialabba and Sara Bloomberg take classes at City College of San Francisco. Ms. Scialabba has periodically taken courses for both professional and personal growth since Spring 2011. Ms. Bloomberg has taken courses since Fall 2011 and is working towards a journalism certificate. Neither have taken a culinary arts class.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The Culinary Arts and Hospitality Management Department at City College is a training ground for some of the Bay Area's top line cooks, pastry chefs and food service workers. Alumni Sam Mogannam of Bi-Rite Market, Jeff Hanak of Nopa and Nopalito, and Martino DiGrande of Palio D’Asti talk with us about what would happen to the Bay Area culinary scene if City College were to close. ",
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"description": "The Culinary Arts and Hospitality Management Department at City College is a training ground for some of the Bay Area's top line cooks, pastry chefs and food service workers. Alumni Sam Mogannam of Bi-Rite Market, Jeff Hanak of Nopa and Nopalito, and Martino DiGrande of Palio D’Asti talk with us about what would happen to the Bay Area culinary scene if City College were to close. ",
"title": "San Francisco's Culinary Scene is Ripe with Talent from City College | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\">\u003cimg class=\"size-full wp-image-72978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_106_web.jpg\" alt=\"Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students prepare for lunch service at The Educated Palate, a full service restaurant run by the City College of San Francisco Culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>City College of San Francisco runs the oldest and one of the most respected \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies/about-us/history.html\">Culinary Arts and Hospitality Management\u003c/a> programs in the United States. Founded in 1936, the program was one of the country’s first culinary schools. The program offers Associate of Science degrees in three areas: Culinary Arts Management, Food Service Management, and Hotel Management. And at $46 per unit, the classes are a bargain—going through the full two-year program will set you back about $2,000, which is one-tenth the cost of a culinary arts certificate from \u003ca href=\"http://www.cordonbleu.edu\">Le Cordon Bleu\u003c/a>.\u003c/p>\n\u003cp>Each year the school sends a steady stream of line cooks, pastry chefs and food service employees into the Bay Area's workforce. A number of local successful chefs and business owners went through City College's culinary program.\u003c/p>\n\u003cp>Culinary entrepreneurs such as Sam Mogannam, owner of \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, Jeff Hanak, owner of \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a> and \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> and Martino DiGrande of \u003ca href=\"http://www.paliodasti.com\">Palio D’Asti\u003c/a> all had their start at City College.\u003c/p>\n\u003cp>The San Francisco Chronicle recently named City’s College’s program as “\u003ca href=\"http://www.sfgate.com/food/article/Square-38-Alice-Statler-Library-and-CCSF-3637520.php\">one of the best culinary finds within the 49 square miles of SF\u003c/a>” and the Los Angeles Times praised the student-run restaurant, Educated Palate, as \u003ca href=\"http://articles.latimes.com/2010/oct/31/travel/la-tr-20for20-20101031\">one of the best culinary bargains in San Francisco\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_73054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\">\u003cimg class=\"size-full wp-image-73054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_073_web.jpg\" alt=\"Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Culinary students at City College of San Francisco prepare fruit tarts at the Downtown campus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Students also get \u003ca href=\"http://theguardsman.com/category/featured/high-class-meets-affordability/\">practical experience\u003c/a> at the main campus on Ocean Avenue where they run a café, the cafeteria, a bakeshop and the Pierre Coste Room, a sustainably-focused fine-dining restaurant.\u003c/p>\n\u003cfigure id=\"attachment_73053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\">\u003cimg class=\"size-full wp-image-73053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/CCSF_Culinary_14oct2013_390_web.jpg\" alt=\"City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City College of San Francisco student Yan N. waits on guests at The Educated Palate, the school's full service restaurant at its Downtown center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>But this unusual combination of high quality instruction for an affordable price is in jeopardy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This July, the \u003ca href=\"http://www.accjc.org\">Accrediting Commission for Community and Junior Colleges\u003c/a> voted to \u003ca href=\"http://www.kqed.org/a/forum/R201307050900\">strip the school’s accreditation\u003c/a> next summer unless certain criteria are met. The decision has prompted push-back from students, teachers and even several members of its now-powerless board of trustees, which was replaced with a sole “special trustee,”\u003ca href=\"http://www.kqed.org/a/forum/R201309160930\">Robert Agrella\u003c/a>, who has total decision-making power.\u003c/p>\n\u003cp>There are also three pending lawsuits—including one from the San Francisco city attorney's office—that seek an injunction against the school's closure.\u003c/p>\n\u003cp>“I’m really not sure what is going to happen to Career, Technology, and Education programs like \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">Culinary\u003c/a>, \u003ca href=\"https://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/radiological-science.html\">Radiology\u003c/a>, and \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-health-and-physical-education/registered_nursing.html\">Nursing\u003c/a>,” Tannis Reinhertz, Culinary Arts and Hospitality Department Chair said. “No one knows what their future holds and there’s varying opinions about where the college is headed. There’s not a lot of room for constructive dialogue.”\u003c/p>\n\u003cp>Mixed messages about the college’s uncertain future has had a direct impact on enrollment. Registration in both credit and noncredit courses is down about 10 percent.\u003c/p>\n\u003cp>“We are normally an impacted program with a very long, long waitlist. This is this the first time I’ve seen this since I began teaching here in 1993,” she said.\u003c/p>\n\u003cp>Target enrollment in credit courses each semester is 85 students, but this semester only 73 students enrolled.\u003c/p>\n\u003cp>“We actually had to call people over the summer and ask them if they were returning to classes,” Reinhertz said. “Normally, we don’t have to do that. There was a greater effort to capture the students we have.\u003c/p>\n\u003cp>Faculty morale is down, also. “We feel pretty beat up,” she said.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.sfbos.org/Modules/ShowDocument.aspx?documentid=46531\">report\u003c/a> by the San Francisco Budget and Legislative Analyst’s office, the economic loss to San Francisco would be a staggering \u003ca href=\"http://ww2.kqed.org/news/2013/09/19/ccsf-accreditation/\">$311 million\u003c/a> if City College were to close.\u003c/p>\n\u003cp>The analyst's office also determined that students would incur higher costs if forced to transfer to private, for-profit two-year programs elsewhere.\u003c/p>\n\u003cp>Many graduates earn an Associate degree in just two years, walking away with very little debt and numerous job opportunities. They’ve been able to find positions at high-end hotels and restaurants throughout the Bay Area and beyond including \u003ca href=\"http://www.acquerello.com\">Acquerello\u003c/a>, the \u003ca href=\"http://www.cliffhouse.com\">Cliff House\u003c/a>, and \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>.\u003c/p>\n\u003cp>“It’s the best kept secret in San Francisco,” Reinhertz said.“It’s a cost that students can actually pay back. Even for someone making $12 an hour. It’s not beyond anybody's reach.”\u003c/p>\n\u003cp>Reinhertz warned the impact on the culinary world would be imminent, especially in relation to internships.\u003c/p>\n\u003cp>“Students would most likely just drop out. No one does what we do. We have the internships that lead to jobs,” she said.\u003c/p>\n\u003cp>We asked a few notable alumni in the food world what they think would happen if San Francisco loses City College and the Culinary Arts program.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.biritemarket.com/who-we-are/our-history/\">Sam Mogannam\u003c/a>, Owner Bi-Rite Market\u003c/h3>\n\u003cfigure id=\"attachment_72987\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\">\u003cimg class=\"size-full wp-image-72987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/SamMogannam_16oct2013_0004_web.jpg\" alt=\"Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Mogannam owns BiRite Market on 18th Street in San Francisco and recently opened a second location on Divisadero Street. He's an alumnus of City College of San Francisco's culinary department. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco native Sam Mogannam doesn’t know where he would be without City College. He attended the culinary program in 1986 upon graduating high school.\u003c/p>\n\u003cp>“Initially I thought I was gonna be a hotel guy,” he said. “My intent was to go to City for two years and then transfer to Cornell to do the hotel administration program there.”\u003c/p>\n\u003cp>Mogannam didn’t end up at Cornell, but instead stayed local after he found a job at a diner and discovered he loved to cook.\u003c/p>\n\u003cp>“I think I would have gone crazy if I was a suit, you know?” he said.\u003c/p>\n\u003cp>Then he and his brother took over the family grocery business on 18th Street in 1998 with only six employees. Now he has 285 employees across three stores, including the new market on Divisadero Street.\u003c/p>\n\u003cp>Mogannam is afraid that if the college closes, students would suffer most.\u003c/p>\n\u003cblockquote>\u003cp>“I know there are just so many kids that get out of the (California) Culinary Academy that have loans that they will probably never be able to pay back if they stay in the food business,” he said. “Or they come out with these expectations that they're going to become a high-power chef and really don't have any experience to back it. It's a challenge for them because they've got this pressure of the debt and still don't have the experience to be able take on a job that will actually help them pay it down.”\u003c/p>\u003c/blockquote>\n\u003ch3>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Jeff Hanak\u003c/a>, Owner Nopa and Nopalito\u003c/h3>\n\u003cfigure id=\"attachment_72985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\">\u003cimg class=\"size-full wp-image-72985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/JeffHannak_9oct2013_0017_web.jpg\" alt=\"Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Hanak, owner of Nopa and Nopalito, is a City College of San Francisco alumnus. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff Hanak, owner of the popular restaurants Nopa and Nopalito, always wanted to go to City College. The price and location were hard to beat. He’d been working in restaurants throughout high school and hoped to see if the culinary department was a “good fit.”\u003c/p>\n\u003cp>“I always loved working in restaurants,” Hanak said. “I wanted to see if this could be a career for me. City College was reasonably priced and had an excellent reputation.”\u003c/p>\n\u003cp>He enrolled right out of high school and never looked back. While attending classes, he earned a coveted internship at the \u003ca href=\"http://www.fourseasons.com/sanfrancisco/dining/\">Four Seasons Hotel\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>“The school has a relationship within the industry. Internships are quite good with hotels and restaurants,” he said. “There’s opportunities for excellent job placements if that’s what you really want to do.”\u003c/p>\u003c/blockquote>\n\u003cp>Hanak still uses his City College training every day. He helped open Nopa in 2006, and Nopalito a year later. The \u003ca href=\"http://www.nytimes.com/slideshow/2012/05/06/travel/20120506-SURFACING.html?_r=2&\">New York Times\u003c/a> said it put San Francisco’s north of the Panhandle neighborhood on the map.\u003c/p>\n\u003cp>“My instructors helped me gain a broad range of skills. Not just culinary, but I learned the art of hospitality. It would be sad to lose City College,” Hanak said.\u003c/p>\n\u003cp>He fears that if the school shuts down, the reverberations for the restaurant world will be hard to overcome. Bay Area restaurants are large employers of people coming right out of school. Over the years he has employed multiple City College graduates as managers, cooks and servers.\u003c/p>\n\u003cp>“I think it would be hard to find a pool of quality graduates to choose from,” he said.\u003c/p>\n\u003cp>He also worries about the students. He believes without City College, there aren’t many other opportunities for aspiring chefs or servers to learn valuable skills at a low price.\u003c/p>\n\u003cp>“There’s nowhere else in San Francisco for people to go other than for-profit institutions. There’s some pretty expensive private schools out there,” Hanak said.\u003c/p>\n\u003ch3>\u003ca href=\"http://www.paliodasti.com/about.php\">Martino DiGrande\u003c/a>, Owner Palio D’Asti\u003c/h3>\n\u003cfigure id=\"attachment_72989\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\">\u003cimg class=\"size-full wp-image-72989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_1346_0101_web.jpg\" alt=\"Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martino DiGrande, owner of the Italian Restaurant Palio d'Asti, is an alumnus of City College of San Francisco. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Martino DiGrande wanted to carry on his fathers’ tradition in the restaurant business. A proud Sicilian, he knew that food was his calling. Like Mogannam and Hanak, he enrolled in City College’s program directly out of high school in 2002.\u003c/p>\n\u003cp>“The school’s reputation is second to none,” he said. “I talked to people in the industry and they said, ‘Don’t be crazy. Go to City College!”\u003c/p>\n\u003cp>And so he did. He learned how to cook and meet strict criteria from some of the harshest food critics.\u003c/p>\n\u003cblockquote>\u003cp>“At City you are cooking for the students. Your food has to be hot. It has to be good” DiGrande said. “We had some of the toughest food critics around. They would let you know if the food wasn’t up to par.”\u003c/p>\u003c/blockquote>\n\u003cp>One of the highlights of the program for DiGrande was the diversity of students in culinary arts. If City College were to close, DiGrande is worried that many students would be completely be shut out from higher education.\u003c/p>\n\u003cp>“We had a couple guys recently out of prison. We had veterans. You name it. They were all trying to better themselves. I’m afraid those students might be lost in the shuffle,” he said.\u003c/p>\n\u003ch3>Going Forward\u003c/h3>\n\u003cp>Whatever happens over the next ten months, the culinary department is still open, thriving and preparing for the future. Reinhertz is even trying to expand the program for non-chefs, including more daylong courses and maybe even a “couples cooking class.” One thing she wants to make clear.\u003c/p>\n\u003cp>City College isn’t closed, yet. “We are still here. We are still accredited. Come take a class,” she said.\u003c/p>\n\u003cp>In fact, the college added several dozen “late start” classes to its fall schedule, including \u003ca href=\"http://www.ccsf.edu/Schedule/Fall/ST/cul_arts_hospitality_studies.shtml\">two Culinary Arts classes\u003c/a> -- \"Pantry and Cold Kitchen\" and \"Chocolate and Confections.\"\u003c/p>\n\u003cp>Get more information about \u003ca href=\"http://www.ccsf.edu/NEW/en/educational-programs/school-and-departments/school-of-business/culinary-arts-hospitality-studies.html\">City College's Culinary Arts and Hospitality Studies program\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Disclosure:\u003c/strong> Both Gina Scialabba and Sara Bloomberg take classes at City College of San Francisco. Ms. Scialabba has periodically taken courses for both professional and personal growth since Spring 2011. Ms. Bloomberg has taken courses since Fall 2011 and is working towards a journalism certificate. Neither have taken a culinary arts class.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "20 Spot in the Mission: The New Mod Hangout Proves Better as a Wine Bar than a Full-Service Restaurant",
"title": "20 Spot in the Mission: The New Mod Hangout Proves Better as a Wine Bar than a Full-Service Restaurant",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72736\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/20-spot-outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/20-spot-outside1000.jpg\" alt=\"20 Spot is a new mod wine bar in the Mission district. Photo: Kate Williams\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot is a new mod wine bar in the Mission district. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Walking into \u003ca href=\"http://20spot.com/\">20 Spot\u003c/a>, a new wine bar in the Mission district, feels more like a visit to a mid-century antique store than to a restaurant. Low-slung, post-war style couches line the entryway, glass bulb pendant lamps cast a soft glow onto the space, and upcycled record box wine shelves hang behind the bar. The boxes are particularly appropriate—in its last incarnation, the small storefront that now houses 20 Spot was home to Force of Habit, a record store, and there’s still a neon “records” sign outside to prove it. The décor, envisioned by \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a> architect \u003ca href=\"http://www.wylieprice.com/\">Wylie Price\u003c/a>, feels heavily twee, but it’s a nice break from the rustic-chic design of far too many Mission joints. \u003c/p>\n\u003cp>While 20 Spot bills itself as both a wine bar and a restaurant, just going for drinks makes a visit far more enjoyable than attempting to craft a full meal from their menu, unless you’ve got a flush pocketbook. At first glance, it’s easy to assume that the profusion of blue jean-clad diners indicates an affordable restaurant. But much like the Mission district as a whole, the cost is much higher than it may appear at first glance. Indeed, an initial attempt at eating a decent meal off of 20 Spot’s short, but well-crafted menu was an exercise in costly frustration.\u003c/p>\n\u003cfigure id=\"attachment_72738\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/littlegems-avocado-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/littlegems-avocado-salad1000.jpg\" alt=\"A starter salad of little gems, cucumber, and avocado is crisp and refreshing, but not worth the price tag. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-72738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A starter salad of little gems, cucumber, and avocado is crisp and refreshing, but not worth the price tag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>A lightly dressed salad of crisp little gems, creamy avocado, cool cucumber, and aromatic dill is a fine starter. But $11 for a small bowl of lettuce and a quarter of an avocado that could be easily made at home is hardly a good value. Neither is the $5 price tag on the bread, even if it does come with house-made butter.\u003c/p>\n\u003cfigure id=\"attachment_72740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scallop-crudo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scallop-crudo1000.jpg\" alt=\"Scallop crudo makes for a pretty picture, but could have been fresher. Photo: Kate Williams\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallop crudo makes for a pretty picture, but could have been fresher. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The more complex dishes aren’t necessarily an improvement. A $15 scallop crudo on top of thinly sliced fennel and orange exhibited a pleasing balance of texture, but the seafood was less than fresh. Oysters sounded good, but pricey at $3 a pop.\u003c/p>\n\u003cp>Far better are the larger dishes. Chef Caleb Jones’ potted rabbit has, deservedly, received many accolades. The tender, shredded meat is bound with just enough fat to smear it on top of a slice of bread without overwhelming the gentle gaminess of the rabbit itself. Each accoutrement—assorted pickles, house Old Bay mustard, and apricot ketchup—is sharp on its own, yet sings when paired with the meat. The rabbit is a fine snack, but hardly a dish upon which to build a meal.\u003c/p>\n\u003cfigure id=\"attachment_72739\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/potted-rabit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/potted-rabit1000.jpg\" alt=\"The potted rabbit dish was the best of the night. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-72739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The potted rabbit dish was the best of the night. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Likewise, cheeses are elegantly plated, but it’s hard not to feel ripped off when presented with a paper-thin sliver of local fromage overwhelmed by mustards, pickles, nuts, and crackers. Throw in a few glasses of wine and the bill will easily creep up towards the three-digit mark. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We paid our bill and set off for dinner number two (at a nearby pupusaria), but I couldn’t help but wonder if I’d approached 20 Spot in the wrong manner. \u003c/p>\n\u003cp>As a bar, I had few complaints. The short, well-curated bottle list offers a fun mix of familiar and less-common grapes, with an abundance of German and Austrian options. Surprisingly, bottles are a better bargain here than drinking by the glass (many hard-to-find bottles cost $50 and under). The single-serving options ($9-15) are pricey and less interesting, but they do pair well with the food.\u003c/p>\n\u003cfigure id=\"attachment_72737\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bar1000.jpg\" alt=\"20 Spot’s bar is adorned with upcycled record boxes. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-72737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot’s bar is adorned with upcycled record boxes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service is warm and knowledgeable; we received good suggestions on both wine and cheese choices. Our server helped us steer clear of the pedestrian cheese options and towards Bellwether Farm’s raw sheep San Andreas, which had funky character. \u003c/p>\n\u003cp>In truth, 20 Spot offers a thoughtful list of bar snacks, not the blueprint for a full dinner. Stepping in for a glass of Gamay and a few cheeses doesn’t exactly make for an affordable bite, but you probably weren’t expecting to save money on a wine and cheese date, anyways.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://20spot.com/\">20 Spot\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/YQcQoJ\">Map\u003c/a>\u003cbr>\n3565 20th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 624-3140\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/20spot\">20 Spot\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/20spotsf\">@20spotSF\u003c/a> \u003c/p>\n\n",
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"excerpt": "20 Spot, a posh new wine bar in the Mission district, offers a distinctly serious food menu. Is the cost of a meal worth it, or is the restaurant better appreciated as a bar? BAB's Kate Williams offers her take.",
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"description": "20 Spot, a posh new wine bar in the Mission district, offers a distinctly serious food menu. Is the cost of a meal worth it, or is the restaurant better appreciated as a bar? BAB's Kate Williams offers her take.",
"title": "20 Spot in the Mission: The New Mod Hangout Proves Better as a Wine Bar than a Full-Service Restaurant | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72736\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/20-spot-outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/20-spot-outside1000.jpg\" alt=\"20 Spot is a new mod wine bar in the Mission district. Photo: Kate Williams\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot is a new mod wine bar in the Mission district. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Walking into \u003ca href=\"http://20spot.com/\">20 Spot\u003c/a>, a new wine bar in the Mission district, feels more like a visit to a mid-century antique store than to a restaurant. Low-slung, post-war style couches line the entryway, glass bulb pendant lamps cast a soft glow onto the space, and upcycled record box wine shelves hang behind the bar. The boxes are particularly appropriate—in its last incarnation, the small storefront that now houses 20 Spot was home to Force of Habit, a record store, and there’s still a neon “records” sign outside to prove it. The décor, envisioned by \u003ca href=\"http://www.trickdogbar.com/\">Trick Dog\u003c/a> architect \u003ca href=\"http://www.wylieprice.com/\">Wylie Price\u003c/a>, feels heavily twee, but it’s a nice break from the rustic-chic design of far too many Mission joints. \u003c/p>\n\u003cp>While 20 Spot bills itself as both a wine bar and a restaurant, just going for drinks makes a visit far more enjoyable than attempting to craft a full meal from their menu, unless you’ve got a flush pocketbook. At first glance, it’s easy to assume that the profusion of blue jean-clad diners indicates an affordable restaurant. But much like the Mission district as a whole, the cost is much higher than it may appear at first glance. Indeed, an initial attempt at eating a decent meal off of 20 Spot’s short, but well-crafted menu was an exercise in costly frustration.\u003c/p>\n\u003cfigure id=\"attachment_72738\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/littlegems-avocado-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/littlegems-avocado-salad1000.jpg\" alt=\"A starter salad of little gems, cucumber, and avocado is crisp and refreshing, but not worth the price tag. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-72738\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A starter salad of little gems, cucumber, and avocado is crisp and refreshing, but not worth the price tag. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>A lightly dressed salad of crisp little gems, creamy avocado, cool cucumber, and aromatic dill is a fine starter. But $11 for a small bowl of lettuce and a quarter of an avocado that could be easily made at home is hardly a good value. Neither is the $5 price tag on the bread, even if it does come with house-made butter.\u003c/p>\n\u003cfigure id=\"attachment_72740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scallop-crudo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scallop-crudo1000.jpg\" alt=\"Scallop crudo makes for a pretty picture, but could have been fresher. Photo: Kate Williams\" width=\"1000\" height=\"669\" class=\"size-full wp-image-72740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallop crudo makes for a pretty picture, but could have been fresher. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The more complex dishes aren’t necessarily an improvement. A $15 scallop crudo on top of thinly sliced fennel and orange exhibited a pleasing balance of texture, but the seafood was less than fresh. Oysters sounded good, but pricey at $3 a pop.\u003c/p>\n\u003cp>Far better are the larger dishes. Chef Caleb Jones’ potted rabbit has, deservedly, received many accolades. The tender, shredded meat is bound with just enough fat to smear it on top of a slice of bread without overwhelming the gentle gaminess of the rabbit itself. Each accoutrement—assorted pickles, house Old Bay mustard, and apricot ketchup—is sharp on its own, yet sings when paired with the meat. The rabbit is a fine snack, but hardly a dish upon which to build a meal.\u003c/p>\n\u003cfigure id=\"attachment_72739\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/potted-rabit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/potted-rabit1000.jpg\" alt=\"The potted rabbit dish was the best of the night. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-72739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The potted rabbit dish was the best of the night. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Likewise, cheeses are elegantly plated, but it’s hard not to feel ripped off when presented with a paper-thin sliver of local fromage overwhelmed by mustards, pickles, nuts, and crackers. Throw in a few glasses of wine and the bill will easily creep up towards the three-digit mark. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We paid our bill and set off for dinner number two (at a nearby pupusaria), but I couldn’t help but wonder if I’d approached 20 Spot in the wrong manner. \u003c/p>\n\u003cp>As a bar, I had few complaints. The short, well-curated bottle list offers a fun mix of familiar and less-common grapes, with an abundance of German and Austrian options. Surprisingly, bottles are a better bargain here than drinking by the glass (many hard-to-find bottles cost $50 and under). The single-serving options ($9-15) are pricey and less interesting, but they do pair well with the food.\u003c/p>\n\u003cfigure id=\"attachment_72737\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/bar1000.jpg\" alt=\"20 Spot’s bar is adorned with upcycled record boxes. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-72737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot’s bar is adorned with upcycled record boxes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service is warm and knowledgeable; we received good suggestions on both wine and cheese choices. Our server helped us steer clear of the pedestrian cheese options and towards Bellwether Farm’s raw sheep San Andreas, which had funky character. \u003c/p>\n\u003cp>In truth, 20 Spot offers a thoughtful list of bar snacks, not the blueprint for a full dinner. Stepping in for a glass of Gamay and a few cheeses doesn’t exactly make for an affordable bite, but you probably weren’t expecting to save money on a wine and cheese date, anyways.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://20spot.com/\">20 Spot\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/YQcQoJ\">Map\u003c/a>\u003cbr>\n3565 20th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: (415) 624-3140\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/20spot\">20 Spot\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/20spotsf\">@20spotSF\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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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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"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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"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/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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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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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"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",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"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
},
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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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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"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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},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"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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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
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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",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
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